Monday, December 10, 2012

Easy Pizza Rolls

I have found a new favorite recipe for my picky eater. I found this recipe on Pinterest and make it probably once a week now so we always have some on hand! It's so easy... You use pre made pizza crust and tastes really good!

Pre-heat oven to 425 degrees. Spray a cookie sheet. Unroll 2 tubes of pillsbury pizza crust. I give it a little roll over with a rolling pin. Then sprinkle the crusts with garlic salt/powder and Italian seasoning. Cut up the pepperoni into little squares ( I buy the pre sliced pepperoni and use about 1/2 the package ) Sprinkle grated cheese over top... This time I used nacho blend pre grated cheese... In the past I have used grated fresh parmesan and grated cheddar.... Roll it up... I roll it so I get a lot of smaller rolls... If you want bigger rolls but not as many, roll it the other way :) slice it up ( I just eye ball it ) and then place on cookie sheet. Bake in oven for 10-12 minutes. If you like sauce, dip in pasta sauce...I like my pasta sauce heated up... My kids just eat them plain, no sauce... And cold too... Keegan loves to take them for school lunches. There you go! Fast, easy and tasty!
Pizza Crust rolled out...
The filling.....

Garlic salt or Garlic powder sprinkled... and italian seasoning...
Cheese & pepperoni 

Roll 'em up!

Dipping "sauce" if wanted.... 

Monday, October 22, 2012

Ginger Snaps

Sorry it's been such a long time since I've put up a new recipe on here!!! As per a request from the men that my husband works with, I made up a double batch of my now famous ginger snaps... They actually put requests in for these at the mine. I have no idea where this recipe came from... I'm pretty sure my Mom made these for us growing up though....

Ginger Snaps ( single recipe )

Butter or hard margarine, softened - 3/4 cup
White sugar - 1 cup
Egg - 1
Molasses - 1/2 cup

White flour - 2 1/2 cups
Baking soda - 2 tsp
Ground ginger - 2 tsp
Cinnamon - 1 tsp

White sugar - for rolling cookies in

Pre-heat oven to 350 degrees F.
Cream margarine and sugar together in mixer, then add egg and molasses. Mix together dry ingredients then add to creamed mixture. Mix well. Roll into tablespoon full sized balls then roll in sugar and place onto a greased cookie pan. Bake for 7-8 minutes. Cool on wire rack.
The double batch I made today made 5 1/2 dozen cookies... so a single should do half that... depending on the size of your cookies :)

Sunday, September 16, 2012

Chocolate chocolate chip Zucchini Loaf

This is my go-to recipe when I need to use up some zucchini from the garden. I actually freeze grated zucchini in 2 cup amounts in baggies for the freezer so all I need to do is thaw it and use it for this recipe in the winter time. This recipe makes 2 loaves. Everybody, even my super picky 5 year old, devour this loaf... 2 loaves don't last too long in our house!

From "Crazy Plates" cookbook


2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt

1 1/2 cups white sugar
3 eggs
1/2 cup unsweetened apple sauce
1/3 cup vegetable oil
2 tsp vanilla

2 cups packed, grates zucchini
1/2 cup mini chocolate chips ( I use regular size and it still works)

Pre-heat oven to 350 degrees F. spray 2 8x4-inch loaf pans with non-stick spray. Set aside.
In a large bowl combine first 6 ingredients. Set aside.
In a medium bowl, whisk together the next 5 "wet" ingredients.
Stir in zucchini. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Fold in chocolate chips.
Spread batter evenly in prepared pans. Bake for 50 minutes or until cooked all the way thru. Cool in pans for 5 minutes before removing and let cool on wire rack before serving.

Only 184 calories,5.3 grams fat per slice!

Thursday, August 23, 2012

Chocolate Chip Zucchini Cookies

I found this recipe on Pinterest and,since we have so much zucchini from our garden, decided to give them a try today! They were good, I think next time I'd even add a tsp of cinnamon to give it a little more flavor... And my very picky son even had one!!! I finally got zucchini into him!!! Does it count as healthy when they are in cookies??? :)

2 cups all-purpose flour
1 teaspoon baking soda
2 sticks butter or margarine, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups shredded zucchini (from 2 medium zucchini, unpeeled)
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. Set aside.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large mixing bowl or a stand mixer, combine the butter and sugars and mix until smooth. Add the eggs and vanilla extract and mix until the eggs are incorporated completely. Add the shredded zucchini and mix until evenly combined.
Slowly add the flour mixture, stirring until the flour and zucchini combine to form a stiff dough. Stir in the oats & chocolate chips.
Drop the cookie dough by heaping tablespoonfuls 2 inches apart onto the prepared baking sheet. Bake for about 15 minutes or until golden. Remove the cookies from the pan and cool completely on wire racks.

I found the dough to be quite soft... Even "runny" and the cookies spread a lot when I baked the first batch so I put the raw dough in the fridge for about an hour and it firmed right out.. When I baked the firmer dough the cookies turned out better... Held their shape.
Our picky eater eating the cookies with zucchini in them!

Buttermilk Blueberry Muffins

The following recipe is for the best blueberry muffins I have ever tasted.

1 cup fresh blueberries or frozen (unthawed)
2 cups all-purpose flour, plus 1 Tbsp all-purpose flour
2/3 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4t salt
1 large egg
1 1/4 cups buttermilk
1 tsp vanilla extract
3 Tbsp unsalted butter, melted and cooled

For Crumble topping(optional):
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup firmly packed light brown sugar
2 Tbsp unsalted butter, cut into 1/2 inch pieces

To make the blueberry muffins: preheat the oven to 375 degrees F. Generously butter or grease the muffins cups/tins.
If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 Tbsp flour.
In a large bowl, sift together 2 cups flour, baking powder, baking soda, cinnamon. Add sugar and salt, stir well so that all the ingredients mix well.
In a medium bowl, whisk together the egg and 1 cup of buttermilk until combines, whisk in the vanilla and melted butter.
Pour the buttermilk mixture into the well, begin stirring the liquids, gradually drawing the dry ingredients into the well until they are blended well. If the mixture is to thick add the additional 1/4 cup of the buttermilk and gently mix.
Add the blueberries and fold in just to distribute evenly taking care not to overmix.
Evenly divide the batter among the prepared muffin cups
To make the crumble topping (optional): In a small bowl, combine the flour, cinnamon and brownsugar. Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping looks like crumbled
Evenly divide the crumble topping among the muffins, sprinkling it on top.
Bake the muffins for 30 to 35 mins, or until a toothpick inserted into the center of a muffin come out clear. Cool in the pan on a wire rack for 10 mins, then carefully turn out onto the rack.
Serve warm, or cool completely. Store in an airtight containers at room temperature for up to 2-3 days.
Cohen loves them!

Saturday, August 11, 2012

Raspberry Frozen Yogurt

A delicious frozen treat! We make this using raspberries from our garden.
Recipe from Cuisinart classic frozen yogurt-ice cream & sorbet maker instruction & recipe booklet.

Makes 10, 1/2 cup servings

16 oz (2 cups) raspberries... Can use fresh, or frozen, thawed.
1 cup granulated sugar
1/3 cup lime juice
3 cups (I use one carton) fat-free vanilla yogurt

Place raspberries, sugar & line juice in a bowl. Stir to blend. Cover and let sit for 2-3 hours in fridge. Place raspberry mixture into blender and blend for 15-20 seconds. Strain thru a fine mesh strainer, pressing thru the solids to remove all the seeds, discard the seeds. Combine the raspberry mixture with yogurt. Stir to blend until smooth. Turn the frozen yogurt maker on; pour the mixture into the freezer bowl and let mix until thickened... About 20-25 minutes. The yogurt will have a soft, creamy texture. If you'd like it more frozen, transfer yogurt to a freezable container and place in freezer for about 2 hours, or when you want to use it. I find if I put it in the big freezers, it freezes too hard and it's quite difficult to scoop out so I keep it in the top of the fridge freezer... Or make sure I take it out of the freezer 10-615 minutes or so before serving.

Frozen yogurt when finished mixing for 20 minutes... 
Frozen yogurt after frozen in the freezer

Tuesday, July 31, 2012

Beef Steak Wrap with Spicy Pineapple Salsa

It's been really hot here in Saskatchewan lately so while planning meals I look for recipes that involve not too much cooking on the stove... None if possible!!! We have been using the BBQ constantly to keep the heat outside!!! I came across this recipe while looking for some way to have steak in a wrap... With a little spicy heat... The recipe which I found which I used as a guideline is from Beef Steak Wrap with Spicy Pineapple Salsa

Here is how I made mine (adjusted a little from the recipe I found)

3 rib steaks ( there was a whole extra steak left over so next time I'll just use 2 steaks)
1/2 cup or so of teriyaki sauce
Marinate the steaks in teriyaki sauce for at least 2 hours in the fridge.

Spicy pineapple salsa:
1 can of pineapple tidbits, drained.. I think next time I'm going to use fresh pineapple although this did taste good still.. Fresh would probably taste... Fresher!! :)
1 medium cucumber, chopped
2 cloves of fresh garlic, minced
1/4 cup fresh cilantro, chopped
2 green onions, sliced
2 1/2 Thai chili peppers, finely sliced
2 Tbsp fresh lime juice ( about 1 lime)
1 tsp light soy sauce ( we use Bragg)
I also grated about 1/2 tsp of fresh ginger as per a comment posted on the original recipe :)
Combine all ingredients; cover and chill.

Remove steak from marinade and grill steak on BBQ till desired degree of doneness.

Wrap tortillas in aluminum foil and place in oven or on grill for about 10 minutes or till heated.

Spoon pineapple salsa in middle of each tortillas.
Cut steak into thin slices and place on top of pineapple salsa.
Roll up and enjoy!!!

Monday, July 30, 2012

Raspberry Freezer Jam

Made up a double batch of raspberry freezer jam today! I like to do freezer jam because it's so easy to make... And you don't have to use the oven which is nice on these days where it is +29... And feels even hotter!!! Here is the recipe I used... From the "Certo" box....
Raspberry no cook jam:
4 cups crushed raspberries
8 cups white sugar
Mix berries & sugar together in a large mixing bowl... Let sit for 10 minutes.
2 pouches liquid Certo
4 Tbsp lemon juice
Add Certo & lemon juice to berry/sugar mixture. Stir for 3 minutes with whisk. Put into clean containers, filling up to 1/4 inch from the top. Put lids on containers & let sit out and set for 24 hours @ room temperature. Put in freezer. Use one jar at a time... Store the one you are using in the fridge...

Sunday, July 15, 2012

Monica & Booth's Wedding Cupcakes

It's been a long time since I've posted a new recipe... We have been just a little busy traveling and helping my youngest sister Monica and my newest brother in law Booth get married!!! I've been asked a number of times for the recipes for the cupcakes that I made for the wedding so thought I'd do a post with some pictures and the recipes on here.

So the chocolate cupcakes I made had a chocolate cupcake on the bottom, then a chocolate/mint icing and garnished with a fresh mint leaf.
The chocolate cupcake recipe is this one from "homemade parties"

Chocolate Cupcakes recipe:
(makes 12 large cupcakes or 14-16 medium size)
1/2 cup cocoa
1 cup boiling water
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 cup butter
1/2 cup firmly packed raw brown sugar (this is what makes the cupcakes so ‘fudgy’)
1/2 cup white sugar
2 large eggs – lightly beaten.
2 teaspoon vanilla extract
1/4 cup sour cream

How to make them:
1. Line cupcake pans with paper baking cups AND pre-heat the oven to 375 F.
2. In a bowl, mix together the cocoa and boiling water until smooth and allow to cool to room temp.
3. In a separate bowl whisk the flour and baking powder together.
4. In your mixer,cream the butter with the two sugars until smooth, light and fluffy. Gradually add the eggs, beating until light and fluffy. Beat in vanilla. Lightly beat in sour cream. Add flour mixture and mix until incorporated. Then add the cooled cocoa mixture and mix until smooth. (Sometimes it can look a bit curdled – but it does come together when cooked, don’t worry!)
5. Fill the paper cases just over two thirds full of cake mix and bake for about 16-20 minutes, until cooked (ie. bounces back when pressed/inserted toothpick comes out clean).
6. Allow to cool slightly in pan, then turn onto wire rack to completely cool.
7. Frost your cupcakes.

The chocolate mint frosting I made is just a basic chocolate buttercream then added mint extract till it tasted just right :) here is the recipe I used:

The Best Chocolate Buttercream Icing:
1 cup butter
3 cups icing sugar
4 Tbsp whipping cream or heavy cream
Mint extract, to taste
Put first 3 ingredients into mixer, you'll want the butter to be room temperature. Mix together until smooth
and you have the right consistency... If it's too soft or liquidy, add more icing sugar... If not smooth enough, add more cream. Once you have the correct consistency, add mint extract to taste. I used a icing bag with a 1M star tip to ice these cupcakes. The morning of the wedding we put fresh mint leaves on each cupcake.

The vanilla cupcakes are just vanilla on vanilla.. then used a pansy that we picked that morning from the greenhouse on site of the wedding to decorate on top the morning of. I recommend if you use fresh flowers to put them on just before putting them out as the pansies didn't hold up too well till the desert course.. but they looked really pretty for the most part! This vanilla cupcake recipe is nice cause it's not overly sweet.

Vanilla Cupcakes & vanilla frosting recipes I found on 52 Cupcakes website:

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising

I didn't have cake flour on hand so googled how to make it and this is how you make it!
All-Purpose flour (just under one cup)
2 Tbsp. cornstarch
1. Place two tablespoons of cornstarch in a one-cup measure.
2. Fill the rest of the cup with all-purpose flour.
3. Use in place of the cake flour in any recipe.
One cup of substitute is equal to one cup of cake flour

1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes cooled, I used a frosting bag and 1M star tip to frost the cupcakes.

Billy's Vanilla Buttercream
Makes enough for 30 cupcakes

1 cup unsalted butter, room temperature
6 to 8 cups icing sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Now for the giant cupcake I borrowed my sister in laws giant cupcake pan that she has ( Wilton Giant Cupcake Pan ) and made a banana cupcake recipe that my Grandma Lewis gave to me...

Here is the recipe for the banana cupcake:

1 1/8 cups sugar
3/4 cup margarine
2 eggs
3 ripe bananas
1 1/2 tsp vanilla
2 1/4 cups flour
1 1/2 tsp soda
1 1/8 tsp cinnamon
1 1/2 tsp salt

1. Blend the sugar and margarine well, add the eggs mix well then add the bananas and vanilla.
2. Mix the dry ingredients well and add to the wet, mix well.
3. Put in muffin tins.
4. Bake 20 min or until done in 350 oven.
5. Ice with peanut butter icing.
Now I had to double this recipe for the right amount of batter to make the giant cupcake... And it took at least an hour to fully bake in the oven.

And lastly, this is the peanut butter icing recipe I used from "bakers royale" site. It is amazing!!!

Peanut Butter Frosting:

1 cup icing sugar
3/4 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
1/3 cup heavy cream

1. Beat heavy cream with whisk attachment until soft peaks form. Set aside.
2. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy.
3. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.

Cutting the cake ( Photos taken by Sharon Nesvog ) 

Testing out the cake....
They love it!
One last picture from the big day... my sister Melanie and I were Monica's bridesmaids! 

Friday, June 8, 2012

Rhubarb Muffins

Today was a rainy day and a bit cooler then the past bit so we decided to spend the day inside... and I got some baking done! I had some rhubarb I needed to use up in the fridge so whipped these up... I don't know where I had found this recipe, it is in my binder of recipe's I've accumulated over the years!
Rhubarb Muffins ( or Loaf )

2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cup packed brown sugar

1/2 cup vegetable oil
1 egg
1 cup buttermilk ( if you don't have this on hand, put 1 Tbsp lemon juice OR vinegar in the bottom of a 1 cup measuring cup... Fill the rest of the one cup with milk... Let sit for 10 minutes before using in recipe )
1 tsp vanilla
2 cups chopped rhubarb

1/2 cup brown sugar
1 Tbsp butter, melted
1/2 tsp cinnamon

To make:
In a large bowl, combine flour, baking soda & salt. In a separate bowl, blend sugar with oil, whisk in egg, buttermilk & vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper lined muffin tins, filling 3/4 full. Can also make into 2 loaf pans ( 8x4 inch, 1.5 L)
Topping: combine sugar, butter & cinnamon; sprinkle over batter. Bake in 350 degree F oven for 20-25 kind for muffins, or 40-45 minutes for loaves, or until cooked all the way through. Let cool in pans 10 minutes before removing to let cool completely.

I prefer to make muffins over loaves/cake so I can keep them in a freezer bag in the freezer and only take out what I'm going to eat. These rhubarb muffins are like little coffee cakes with the brown sugar topping. Very good!

Saturday, May 19, 2012

Lemon Crinkle Cookie

I've never made a cookie before that had lemon in it so when I came across this one I though I might as well give it a try :) Although they didn't turn out exactly like the picture visually, I thought they tasted really good, and the rest of my family agreed! They taste like a sugar cookie, but with lemon too.
Adapted from LDS Living website

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Thursday, May 17, 2012


Last weekend my hubby and I went to the big city of Regina for an evening without kids. I have been wanting to take Randy out to this little place I've eaten at before called Siam-authentic Thai restaurant. It is just so good... Words cannot describe how good everything is! We had "Mieng Guay Teaw" (wrap noodle) for our appy,( pictured on the top left ) Randy had the Shrimp Pad Thai (bottom picture)  and I had my favorite, Green curry chicken. If you are in Regina, I highly recommend trying it out. Also, for the amount of food and the quality of food, it is a very reasonable price... For the 2 of us to eat there, with left overs to bring home too, it was just over $30. Here is a picture of everything we had there:

Here is the link to their site for directions and you can download a full menu as well: Siam

Wednesday, May 16, 2012

Cranberry Lemon Oat Bars

My husband is a big fan of when I saw this recipe I thought I'd give it a try! An added bonus.... It's a lower calorie bar so you don't feel as guilty when you have a piece!

Calories:154 per bar... They say you should be able to get 20 bars out of this recipe.

From: Skinny Mom's Kitchen


1 cup whole wheat flour
1 cup rolled oats
½ cup dark brown sugar
¼ teaspoon salt
¼ teaspoon baking soda
1/4 teaspoon cinnamon
6 tablespoons butter, melted
juice of one lemon

1 ⅓ cup dried cranberries
¾ cup sour cream
½ cup sugar
2 tablespoons white flour
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 large egg white, lightly beaten

Preheat oven to 325 degrees
- For the crust combine flour, oats, brown sugar, salt, baking soda, and cinnamon. Stir this mixture well using a whisk.
- Drizzle the butter over the dry mixture. Next add in the juice. Usinstirs loon, stir until the mixture becomes moist. Please note that it will be a bit crumbly.
- Reserve ½ cup of the crumb mixture. Press the rest of the crumb mixture into a 11 x 7 inch baking pan coated with cooking spray. **At first it will look like there is not enough mixture but once you start pressing it in you will see that it all fits perfectly. Let the crust sit for about 10 minutes. This will give the rolled oats a little time to soften up.
- For the filling, combine cranberries, sour cream, sugar, flour, vanilla extract, lemon zest, and egg white.
- Spread the filling over the crust then sprinkle the rest of the crumb mixture evenly on top.
- Cook for about 40 – 50 minutes or until edges are brown. Mine cooked for about 45 minutes. Cool the bars completely, in pan, before cutting.
This bar freezes well too so good to keep on hand!

Monday, May 14, 2012

Smoky Spice Rubbed Grilled Salmon with Black Beans & Corn

I found this recipe on Pinterest and knew I had to try it when I had the chance! It is delicious... A nice change from how we usually cook our salmon... And I really enjoyed the black beans & corn with it... I had sour cream & tostitos with the meal as well. Will be making this meal again for sure!

Adapted from  Skinnytaste


For the salmon:
1 tsp smoked paprika
1 1/2 tsp brown sugar
1/2 tsp chipotle chili powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp unsweetened cocoa powder
Juice of one lime
Olive oil spray
Lime wedge for serving

For the black beans & corn:
1 (15.5 oz) can black beans, drained and rinsed
2 cups frozen corn kernels
1/4 cup red onion, minced
3 Tbsp cilantro, finely minced
1 tsp olive oil
2 Tbsp lime juice
Salt, to taste


Combine all spices in a small bowl. Squeeze lime juice all over salmon then rub the spices to completely coat. Set aside to rest about 5 minutes.

Meanwhile, in a large pan, heat oil over medium heat. Add onions and sauté for about 2 minutes, add beans, corn and salt and cook till heated thru, about 6-8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.

Heat BBQ or you can heat a lightly oiled grill pan on the stove top inside. When hot, grill salmon about 5 minutes on each side or until salmon is cooked through. Serve with black beans & corn.

Monday, May 7, 2012

Homemade Granola

Once you make this recipe you'll never buy granola at the store again! It's so easy to make and you can put whatever you like in it... Customize it to your liking :)
Adapted from Jamie Oliver's Food Revolution Cookbook

-2 cups quick cook oatmeal
-1 heaping cup of mixed nuts ( I just use the mixed nuts from the bulk section at Superstore )

-1/4 cup mixed seeds ( I use sunflower seeds & toasted hemp seeds ) I get our hemp seeds from friends of ours who grow it in Saskatchewan.. check out their site The Good Seed
-3/4 cup unsweetened shredded coconut
-1 tsp ground cinnamon
-1 1/2 cup dried fruit ( I like craisens, dried apples & dried apricots )
-5 Tbsp maple syrup or honey - I've done both and both are equally as good
-5 Tbsp olive oil

Pre-heat oven to 350 degrees F. Put your DRY granola ingredients in a bowl, not the dried fruit or liquid ingredients... Mix then spread on a baking sheet. Drizzle with oil & honey or syrup and stir again. Place pan in the preheated oven for 25-30 minutes. Every 5 minutes or so, take the granola out and stir it, then smooth down again and put back in the oven. While its toasting, roughly chop up the dried fruit to desired size. When granola is nice & golden, remove it from the oven, mix in the dried fruit, and let it cool down.
Once cooled, serve granola with milk, or yogurt... However you like to eat your granola!
To store: keep in an air tight container or bag for about 2 weeks.