Apples, apples everywhere!

I hardly ever cook breakfast. I don't really know why, but I just prefer to pour a bowl of cereal for my clan instead. The odd Saturday, however, when we sleep in a little, and awake during Brunch hour, I brew a nice pot of coffee and break out the pots and pans.



Apple Crisp Porridge
Serves 4

2 tbsp unsalted butter
3 large Royal Gala Apples, peeled, quartered, cored and sliced
1/4 dark brown sugar
1 tsp ground cinnamon

2 cups rolled oats
2 cups 2% milk
2 cups filtered water
1 tbsp dark brown sugar
good pinch of salt


Melt butter in a saucepan at medium heat. When frothy, add the apples, 1/4 cup brown sugar, and cinnamon. Cook, stirring often, uncovered, for about 15 - 20 minutes, or until apples are soft and sugar has become sticky.

Meanwhile, combine oats, milk, water, 1 tbsp brown sugar and salt in a separate saucepan. Cook over low - medium heat until oats are soft, about 5 - 10 minutes. Stir often to prevent burning.

To serve, spoon porridge into 4 bowls and scoop apples over. Garnish with cream, and a variety of nuts and seeds for crunch.

Bitter Sweet

I dis-like goodbyes. I tend to cry like a baby, my eyes turn red for an hour, and I feel a little empty inside. One of my kids inherited this unavoidable tendency to cry, while my husband and youngest manage to stay composed, since they seem to know that goodbyes are not forever, they are simply see-you-laters. Oh how I've tried to keep my cheeks dry, my eyes white, my dignity in tact. I think cold, heartless thoughts. I pretend we are driving to the zoo, not the airport. I plan for the future, when we'll reunite.

Nothing. Nope, nothing seems to help. On the contrary, holding those crocodiles in just makes them burst like Niagara Falls. So today, when I drop my parents off to catch their plane back to my childhood home, far far away, I am not holding back. I am going to let myself feel what needs to be felt, I am sure it's better that way, anyway.

Saying goodbye to Summer can be bitter sweet, too. At least one thing's guaranteed, it'll be back in about eight or nine months. For kitchen people like me, there is something super special and unique about transitioning from hot days to cool ones, as we continue to enjoy the fruits of Summer's bounty, but crave the comfort of warmed bellies.

So here's a little twist on Zucchini Bread. When I take that first bite, I am reminded of the sweetness of Summer yet enjoy the comfort of Fall, and my tears are no where to be seen.

Spiced Zucchini with Apricot Bread

1/2 cup softened butter
1 cup white sugar
2 large eggs
1 1/2 tsp real vanilla extract
1 cup shredded zucchini
3/4 cup diced, dried apricots
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 ground cloves
1 cup all purpose flour
1/2 cup whole wheat flour

Preheat oven to 350 F.
Combine butter and sugar in a large bowl. Whisk for a minute or two, then add the vanilla and eggs. Stir in zucchini and apricots.
In a separate bowl, sift together salt, baking soda, baking powder, spices and flour.
Using a small spatula, pour the dry ingredients into the large bowl, then gently stir only just until combined. The more you stir, the denser the bread becomes.
Grease a loaf pan, fill with batter.
Bake in the 350 F oven for one hour.

One Hundred posts, One Hundred reasons I love what I do

I've tried going to the gym. I've had three one-year memberships. It's a love-hate thing for me, as I love how it makes me feel, but in all honesty, going every day is not stimulating enough in my books. I see results in my physical well being, but that's where it stops. I can lift weights like crazy, but the weight will never benefit from me lifting it. It somehow seems counter productive in my mind. (But please don't lose your workout motivation, I am just shooting from the hip here!) This may sound crazy, but I would much rather clean my house, pull weeds, mow the lawn, and especially, walk my dog. I may never be Jillian Michaels, but I am happy, and I feel good - and that's what matters in the end, doesn't it? I have come to terms with the fact that loving food and all things home may never give me killer legs, and my tummy may not bounce back from babies as beautifully as it could. I just don't care. Because life as I know it is perfect, to me. I once again came to this realization as I was out walking the dog a few days ago. The warm spring air surrounding me felt tremendously cozy, as I bonded with Cooper, my new, amazing, wonderful and loving Lab. My eyes soaked in the miracle of new life, as flowers bloomed and leaves swayed in the wind. Then, suddenly, I experienced one of those moments where time stands still. My glance turned to about a dozen bright yellow Buttercups in the front yard of a house Cooper and I were passing. For some reason it took my by surprise - I don't remember the last time I saw Buttercups that weren't "in the wild". I stopped for a moment, and remembered how I loved to pick these as a child. At about the same time, a man around my age passed us, Blue Tooth in his ear, seemingly talking to himself, a serious and stressed look on his face. I wondered - have we missed it all together? Do we need new, better and bigger every year? Does it really make us happy? Did we get rid of the Buttercups, to have perfect green grass? Maybe a modern, fast paced life is not what it's cracked up to be. So next time you are out, stop and smell the ... wild flowers. Perfection can be found in simple imperfection.




Pancakes are a little like the gym to me. They are somewhat one dimensional, certainly not a well balanced meal nor exciting on the palate. But, as all kids do, mine enjoy these so much, not once do I need to remind them to finish their breakfast (OK, dinner... my kids love pancakes for dinner!). Until one day I discovered Granola Sour Cream Pancakes, which, with their nutty crunch, were oddly satisfying to me. To make them even more tempting to myself, I whipped up a sophisticated fresh Blueberry and Lemon Sauce, rather than drenching already sweet cakes with more (maple syrup) sugar. Now you've got my attention!

What's that you say? You'd like to try them for yourself?





Sour Cream Granola Pancakes with Blueberry Lemon Sauce
Pancakes inspired by Art Smith's "Back to the Family",
sauce inspired by my hunger

Makes 12 Pancakes

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 large egg, beaten
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 cup sour cream
1 cup buttermilk or alternative (1 cup milk, 1 tsp vinegar - allow to coagulate for 10 minutes)

Granola

Preheat the oven to 200 F, to keep pancakes warm as you make them.
Combine flour, baking powder, salt and sugar in a bowl.
In a large bowl, combine egg, butter, vanilla, sour cream, and buttermilk. Beat well.
Add the dry ingredients, combine without over mixing. Lumps are OK.
Heat a non stick griddle over medium heat, brush with a little vegetable oil. Using a 1/4 cup measuring cup, pour individual pancakes into the pan and sprinkle each with granola.
When the pancakes begin to bubble, flip to cook the other side.
Place cooked pancakes on a sheet pan and keep warm in the oven.

For the blueberry sauce, thaw 1 - 2 cups frozen blueberries. Place in a blender with 1 tbsp superfine, or instant (not icing), sugar. Add the zest of 1/2 a lemon. Blend until smooth.




I want to take a moment to thank you for faithfully reading this blog. It's been and continues to be an incredible journey, and I'd like to think all of you readers are a driving force that keeps me giving my best, not giving up, and continuing on this path of learning and discovery. Cheers! Here's to 100 more!

The Muffin that thinks it's a Cupcake

Okay, so I am not going to pretend that muffins are the latest health-craze, since in essence, the really are just a glorified cupcake. However, what you put into them is what separates them from dessert to perhaps breakfast, or an after school snack. People, and children specifically, eat with their eyes first. And why not? Food can be stunningly eye-catching, or utterly drab.

I love the art of food presentation. I could not draw a beautiful picture if my life depended on it, but I have noticed that no matter how simple food is, if I make it three dimensional, balance the colors and vary the textures, it becomes a work of art. One which never lasts more than a few minutes on it's canvas, the plate, but on the other hand one I have the privilege of creating a minimum of three times a day.

And so I want to share with you my absolutely favourite Banana Muffin recipe - I strongly believe our best recipes should be shared, not hidden. They need to be passed on from one person to the next, otherwise we will turn into a generation of people that eat their best food at restaurants. Oh wait, I think that has already happened! Let's celebrate home cooking, let's reignite the passion, and let's enjoy the after-effects of how it brings family together. This is something the Italian culture exemplifies quite well, as they have kept the tradition of uniting over food alive.

Change this recipe to your liking - you may chose to use one cup whole wheat flour to replace a white. Perhaps a few tablespoons of ground flax seeds can round out the nutrition, that, aside from the sugar, this muffin does deliver. Try toasted sunflower seeds instead of praline peanuts. Just remember - dress it up nice and you'll be eating with a smile on your face.

Sweet Banana Muffins with Cream Cheese Frosting

Makes 12 large

1/2 cup unsalted butter, gently softened

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups overripe bananas, mashed, about 3 bananas - the riper the better -

2 cups flour

1 tsp baking soda

1/4 tsp salt

Preheat the oven to 350 F. Prepare a muffin tin; either grease it or line with paper.

In a large bowl, cream softened butter with brown sugar until light and fluffy.

Gently beat the eggs and add to the sugar.

Mash the bananas thoroughly and add as well. Combine well.

Place your flour, baking soda and salt on top of the sugar base. Using a fork, stir the baking soda and salt into the flour.

Now stir the whole thing up, but don't over mix, just until everything is incorporated or you will be eating hockey pucks, not soft muffins.

Divide evenly in the prepared muffin tin.

Gently tap the filled muffin pan on the counter to release air bubbles and to distribute the batter evenly.

Bake for 20 - 25 minutes, until tops are golden but not dark.

Cool 10 minutes in the pan.

Remove and cool completely on a rack before icing.

Best Ever Cream Cheese Frosting

1 (8oz) pkg cream cheese, softened but not melted

1/4 butter, softened but not melted

1 cup icing sugar

1/2 tsp real vanilla extract

Beat the cream cheese and butter together with a small whisk. Add icing sugar and vanilla.

Continue beating until all clumps are gone.

When the muffins are cooled, pipe un-chilled frosting in a circular motion onto the tops.

Crush a handful of praline nuts in a small zip top bag, using a rolling pin. Do not smash these, but with pressure roll over to crush into smaller pieces.

Sprinkle the frosting with the nuts.