Festive Cranberry Banana Muffins

E7F4788E-110C-49BF-B148-7568A281C14B

Festive Cranberry Banana Muffins

  • Servings: “12”
  • Difficulty: easy
  • Print

These muffins are the perfect balance of sweet and sour. My kids love them! (If you prefer, you can substitute raspberries or blueberries for the cranberries.)

Ingredients

  • 3 ripe bananas (can use thawed frozen ripe bananas)
  • 1/2 cup white sugar
  • 1 egg beaten
  • 1/3 cup canola oil
  • 1 cup chopped cranberries (I used frozen)
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Directions

    1. Preheat oven to 375F
    2. Mash bananas in a bowl.
    3. Add sugar, egg and oil. Mix well.
    4. Gently stir in cranberries.
    5. In a separate bowl stir together the rest of the ingredients (dry ingredients).
    6. Make a well in the dry mixture and pour wet mixture in. Stir just enough to combine (be careful not to over mix).
    7. Scoop into muffin liners or well greased muffin tin. Bake for 20-25min (until muffins spring back when pressed)
    8. Remove from pan and place on a cooling rack. Makes 12 muffins.

    *Let cool completely if you want to decorate. I used cranberries cut in half (as flowers) with pumpkin seeds (as leaves). Stick them on with a tiny bit of icing.

Roasted Salt & Vinegar Lentils

01D38E13-48EE-400F-B757-B067FBB7DACE

Roasted Salt & Vinegar Lentils

  • Servings: “8”
  • Difficulty: easy
  • Print

If you love salt & vinegar flavouring you need to try these. High in fibre and protein these lentils make a delicious and nutritious snack!

Ingredients

  • 1 cup uncooked green lentils
  • 2-3 cups white vinegar
  • 1 Tbsp canola oil
  • 1/2 tsp salt

Directions

  1. Rinse lentils with cold water. Drain. Place in a pot.
  2. Cover lentils with white vinegar (until ~2 inches above lentils). Turn on your hood vent as they will smell strong!
  3. Cover with a lid and bring to a boil.
  4. Reduce heat to simmer ~25min. Cook until slightly tender but not mushy.
  5. Drain vinegar well.
  6. Prepare a foil lined pan (cookie sheet) with a layer of paper towel on top. Place lentils on the paper towel to dry for ~1hr or pat dry well if you don’t have time. Discard paper towel.
  7. Drizzle canola oil and sprinkle salt on lentils. Mix well and spread out evenly on pan.
  8. Bake at 400F for 10 min. Stir, then bake another ~10-15 min. Be careful not to burn them.
  9. Let cool completely before storing in a jar or container. Makes ~2 cups.

 

 

Prune Buns

teatime

Prune Buns

  • Servings: “many”
  • Difficulty: intermediate
  • Print

These buns were something my Babas and mom always made as part of Ukrainian holiday celebrations. My mom still makes them and shared the recipe with me!

Ingredients

  • 2 cups lukewarm water
  • 4 beaten eggs
  • ½ cup sugar
  • 1.5 tsp salt
  • ½ cup canola oil
  • 2 cups all purpose flour + ~4-5 cups all purpose flour divided (6-7 cups total)
  • 1 package quick rising yeast
  • 1 bag of pitted prunes

Directions

  1. Mix water, eggs, sugar, salt and oil in one bowl.
  2. In a separate bowl mix 2 cups of flour and yeast.
  3. Then pour liquid mixture into the flour/yeast mixture.
  4. Gradually add the additional 4-5 cups flour until dough stiffens (you can use a mixer which is easiest).
  5. Brush the top of the dough with a little bit of oil.
  6. Let the dough rise in the bowl until double (~2hrs). Punch it down.
  7. Roll out the dough into a circle and cut into triangles (see picture below).
  8. Place a prune in the middle and roll up into buns.
  9. Place buns on a greased cookie sheet, put in a warm place and let them rise again (~30min).
  10. Bake in oven till golden for ~15min at 350 F. Enjoy!

prunebuns

Sweet & Sour Chicken Rice Bowls

IMG_1680

Sweet & Sour Chicken Rice Bowls

A kid-friendly one pan meal for easy cleanup!

Ingredients

  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 2 Tbsp soya sauce
  • 2 Tbsp white vinegar
  • 3 cloves minced garlic
  • 1 tsp red pepper flakes (optional)
  • 5 Chicken breasts cut into 1” cubes
  • 1 Tbsp vegetable oil
  • 3 cups low sodium chicken broth
  • ~1 cup fresh pineapple cut into chunks (or 1 can of pineapple chunks, juice drained)
  • 1.5 cups uncooked white rice
  • 1 cup carrots sliced thinly
  • ½ cup each diced red and green pepper
  • 1 tsp onion powder
  • ½ cup green onion thinly sliced (optional garnish)

Directions

  1. Mix together tomato paste, brown sugar, soya sauce, vinegar, garlic and optional red pepper flakes in a small bowl. Set aside.
  2. Sauté chicken breast chunks in oil in a large deep frying pan (you need a lid) over medium heat until no longer pink.
  3. Add remaining ingredients except green onion.
  4. Stir and cover. Bring to a boil, reduce heat to simmer and cook until most of the liquid is gone and rice is cooked. ~20 minutes. Garnish with optional green onion. Enjoy!

Olive Tapenade

olive

Olive Tapenade

A great spread if you are an olive lover! Thanks to my friend @melanieyyc for sharing the recipe...

Ingredients

  • 1/2 cup pitted kalamata olives
  • 1/2 cup pimiento stuffed green olives
  • 1-2 cloves minced garlic
  • Drizzle of olive oil

Directions

Blend in blender until mixed but still a chunky consistency. Great with crackers or a charcuterie board spread!

 

Sheet Pan Lemon Chicken with Potatoes & Spinach

sheetpan

Sheet Pan Lemon Chicken with Potatoes & Spinach

  • Servings: ”4-5”
  • Difficulty: easy
  • Print

Our family loves this easy and delicious supper recipe!

Adapted from Taste of Home

Ingredients

  • 6 medium red potatoes cut into 1 inch pieces
  • 1 large onion, coarsely chopped
  • 2 Tbsp olive or avocado oil
  • 3 garlic cloves minced
  • 1 tsp salt, divided
  • 1 tsp dried rosemary, crushed, divided
  • 1 tsp ground black pepper, divided
  • ½ tsp paprika
  • 6-8 bone in chicken thighs, skin removed (or remove yourself)
  • 8 cups fresh spinach
  • Juice of 1/4 – 1/2 a lemon (to taste)

Directions

  1. Preheat oven to 425˚F
  2. Mix potatoes, onion, oil, garlic, ½ tsp salt, ½ tsp rosemary, ½ tsp pepper in a bowl until nicely coated. Transfer to a greased sheet pan (cookie sheet) Option: cover in foil for easy cleanup.
  3. In another small bowl, mix together paprika, and the rest of the salt, rosemary and pepper. Sprinkle over chicken and then place chicken in between potatoes on the pan. Roast for ~35min or until chicken is no longer pink.
  4. Remove chicken from pan and stir in spinach with the potatoes. Roast for another ~10min until spinach is wilted and potatoes are tender.
  5. Return chicken to pan and sprinkle lemon juice over entire pan. Serve and enjoy!

 

Apple Pecan Bacon Salad

Salads are so delicious in the summer!

IMG_9840

Use any assortment of lettuce and/or other greens.  Add chopped up apple, real bacon bits (or leftover bacon cut up) and candied pecans (you can make or buy them). Combine the following for the salad dressing:

Freshly ground pepper to taste

1.5 tsp Dijon mustard

1 tsp minced garlic

1 Tbsp lemon juice

1/3 cup avocado or olive oil

1/3 cup white balsamic vinegar

 

Greek Chicken Skewers

Chickenskew

Our family has been making this recipe for years! It’s still one of my favourite recipes served with Greek salad, Tzatziki sauce and warm pita!

Ingredients:

4-5 large chicken breasts cut into 1 inch cubes

Marinade:

1/4 cup lemon juice

1 Tbsp liquid honey

1 Tbsp avocado or canola oil

1 Tbsp dry oregano (or 2 Tbsp fresh oregano minced)

2 tsp balsamic vinegar

1 Tbsp minced garlic

1/2 tsp black pepper (freshly ground is better)

Directions:

  1. Combine marinade ingredients in a glass bowl. Add chicken, stir and marinate in fridge for at least 2 hours or overnight.
  2. Thread chicken onto skewers and discard marinade. (Metal skewers are easiest because they do not burn.) Spray or grease a large piece of tinfoil and lay out on BBQ.  Cook until chicken is no longer pink in the center (turn occasionally).  OR broil on high on greased foil-lined cookie sheet in oven for approximately 4 minutes on each side (when broiling watch carefully because the chicken can burn fast).  Be careful not to overcook or chicken will be dry.

 

 

 

Cilantro Lime Chicken Bowls

bowl

An easy family-friendly recipe that won’t disappoint!  Either dish out bowls or take a “build-your-own” approach and place all the ingredients out for your family to decide!  (FYI: If you are looking for a different homemade salad dressing – try this dressing recipe – it’s my favourite!)

Ingredients for Marinade and Dressing:

1/2 cup                             Lime juice

4 tsp                                  Balsamic vinegar

2/3 cup                             Olive or avocado oil

2 cloves                            Garlic, minced

2 Tbsp                               Honey

1/2 cup                             Cilantro leaves (stems removed, finely chopped)

Ingredients for Bowl:

~4                                      Chicken breasts

1 cup                                 Grape tomatoes, halved

1 (341 mL) can                Corn, kernels (or frozen corn heated)

1 (540 mL) can                Black beans, rinsed

1                                         Avocado, sliced

2 cups                               Uncooked brown rice (cook as per bag directions)

Optional                           Shredded cheddar cheese (as a topping)

 

Directions:

  1. Mix marinade/dressing ingredients by hand. *Use ½ for chicken marinade and save the other ½ for the dressing.
  2. Cut chicken breast into 1” cubes. Place in a glass dish or Ziploc bag with ½ of the marinade mixture. Marinate for at least 1 hour in the fridge.
  3. Meanwhile cook rice and prepare all your other bowl ingredients.
  4. Sauté chicken in a large pan on the stove over medium high heat. Cook until no longer pink.
  5. Layer rice, chicken and then other ingredients. Drizzle desired dressing on top!