Biscuit-Topped Casserole

Wow! So apparently I haven't posted anything since July. I usually forget to take pictures when I make something. But this time I thought this is a good winter dish and made sure to get a picture.

1 tsp oil
1 lb lean ground beef
1 cup thinly sliced carrots
1/2 cup corn
1/2 cup green or yellow beans
1/2 cup chopped onion

4 oz cream cheese, softened
10 oz can of condensed cream of mushroom soup

1/3 cup milk
1/4 cup salsa
1/2 tsp salt
1/4 tsp pepper

Tube of refrigerator country-style biscuits (10 biscuits per tube)

Heat oil in large frying pan on medium. Add ground beef and cook until mostly browned, then add the veggies (feel free to change up the veggies depending on what you have in your freezer). Cook until ground beef is no longer pink and veggies are starting to cook. Remove from heat. Drain.

Beat cream cheese in a large bowl until smooth. Add soup and stir.

Add beef mixture and next 4 ingredients to the bowl. Stir. Transfer to ungreased 3 quart casserole or 9x13 dish. Bake, uncovered, in 375F oven for 15 minutes.

Arrange biscuits on beef mixture and bake, uncovered, for another 20-25 minutes until biscuits are golden.

Strawberry Banana Bread

As per my last post, its strawberry season! Yum! With some of the last strawberries that I hadn't done anything with yet, I thought I'd bake something. This recipe caught my eye as I also had some ripe bananas that needed to be used up. I just pulled the loaves out of the oven and they smell delicious!

1/2 cup butter, softened
1 cup sugar
2 large eggs, beaten
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh strawberries, chopped and tossed in 1 tbsp flour

Preheat oven to 375F degrees. Spray 2 loaf pans and set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs to the sugar mixture and beat until combined. Add the mashed bananas and mix until combined.

Sift all dry ingredients together and then slowly add into the banana mixture. Mix just until combined. Do not over mix. Fold in floured strawberries.

Pour batter into the two prepared loaf pans and bake at 375F for 15 minutes. Then turn oven down to 350F and bake another 25-30 minutes until edges are brown or until toothpick inserted in center comes out clean. Let cool before removing from pans.

*From http://therecipecritic.com/2015/07/strawberry-banana-bread/

Strawberry Rhubarb Sauce

It's strawberry season! Yesterday morning I went strawberry picking with my family and went home with four ice cream pails of strawberries. I love fresh strawberries! So far I have made 10 half pint jars of strawberry jam and frozen several bags for future smoothies. I also discovered this recipe. I happened to have some frozen rhubarb in my freezer, so this seemed like a good way to use it up. I was right, its delicious! So easy to make and makes a great topping for ice cream, yogurt, waffles, etc. The options are endless. Enjoy!

2/3 cup sugar
1/2 cup orange juice
5 tsps cornstarch
1 1/2 tsp vanilla extract
4 cups sliced strawberries
1 cup sliced rhubarb

Combine sugar, orange juice, cornstarch and vanilla extract in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, about 15 minutes. Remove from heat and blend with immersion blender or manually mash if you don't have an immersion blender. I like to leave some fruit chunks, but you can blend to smooth if you wish. Enjoy warm or cold. Makes 2 large pasta sauce sized jars.

*Adapted from http://allrecipes.com/recipe/200454/strawberry-rhubarb-sauce/

Creamy Roasted Red Pepper Fettuccini

8 oz fettuccine 

3 tbsp butter

3 garlic cloves, minced

1 - 300 ml jar of roasted red peppers, drained

1 cup cream

4 oz feta cheese, crumbled 

1/4 cup Parmesan 

Fresh basil

Cook pasta according to package directions. 

Meanwhile melt butter in pan and sauté minced garlic until fragrant (about 2 minutes). Add roasted red peppers, cream, feta cheese and Parmesan cheese. Sauté for about 4-5 minutes. Using an immersion blender, purée the red pepper sauce. Feel free to leave some chunks of red pepper. 

Add cooked fettuccine to the sauce and toss to coat. Top with some fresh basil and additional Parmesan.

*From http://laughingspatula.com/

Tuscan Bean Soup

If there's one person who loves soup (and new recipes) as much as me, it's my Mom. This one's for you. :)

2 tbsps extra virgin olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 stalks celery, diced

2 medium zucchini, diced

4 garlic cloves, minced

1/4 tsp dried thyme

1/2 tsp dried rosemary 

4 cups vegetable or chicken broth

1 (19 oz) can cannelloni beans

1 (19 oz) can chick peas

1 (14 oz) can diced tomatoes 

3 cups chopped kale, ribs removed

1 tsp salt

1 tsp black pepper

1 tbsp white sugar

1 tbsp white wine vinegar 

Heat the olive oil in a large soup pot over medium high heat. Add onions, carrots, celery and zucchini. Sauté for 4 minutes. 

Add the garlic, thyme and rosemary. Cook 30 seconds.

Stir in the broth, beans, chick peas and tomatoes. Bring the soup to a boil, then reduce heat to low and add the chopped kale. Cover and simmer for 15 minutes. 

Using an immersion blender partially blend, leaving some chunks of vegetables and beans for texture. 

Add the salt, pepper, sugar and vinegar. Taste and adjust seasonings as needed. Serve topped with freshly grated Parmesan. 

Adapted from http://thewanderlustkitchen.com/easy-tuscan-bean-soup/

Lemon Ricotta Pancakes

Light and fluffy with a fresh lemony taste. Perfect for a weekend brunch!

1 1/2 cups flour

3 1/2 Tbsp sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 cup ricotta cheese

3 eggs

1 tsp vanilla extract

1/4 cup fresh lemon juice

1 Tbsp lemon zest (about 2 lemons)

2 Tbsp butter, melted

In a large bowl mix together the flour, sugar, baking powder, baking soda and salt. Create a well in the middle and set aside.

In another large bowl, whisk together the milk, ricotta cheese, eggs and vanilla extract until well blended. Whisk together the lemon juice and zest, then add to milk mixture, along with the melted butter. The lemon juice may cause the milk mixture to curdle a bit, so quickly stir together and then add to the flour mixture and whisk just until combined. The batter may be a bit lumpy. Pour about 1/4 or 1/3 cup of batter onto a greased griddle or skillet over medium heat and cook until bubbles appear on the surface and the bottom is golden brown. Flip and cook until the other side is also golden brown. Serve with berries and maple syrup.

* Adapted from http://www.cookingclassy.com/

Homemade Granola

Wow! Apparently I haven't posted anything since September. I didn't realize it has been so long. Finally I have a good recipe to share. I've made this a couple times now and its a keeper. I love putting granola on my yogurt, but its a good snack too! And the great thing about this recipe is its versatility. Use whatever you have in your pantry.

Line a large cookie sheet with aluminum foil and spray with Pam. Heat oven to 300F.

In a large bowl, combine the following ingredients:
4 cups old fashioned oats
1 cup unsweetened coconut flakes
1 cup seeds/nuts (slivered almonds, pumpkin seeds, sunflower seeds, etc)
1/2 cup dried fruit (raisins, dried cranberries, apricots, etc)
1 pinch of salt
1 tbsp of your favourite spice combo (I used pumpkin pie spice, but you could use cinnamon, cloves, ginger)

Combine the following and stir into the above mix:
1/4 cup oil/fat (butter, canola oil or coconut oil)
1/4 cup + 2 tbsp sweetener (brown sugar, honey, maple syrup, etc)
1 1/2 tsp flavouring (vanilla extract, almond extract, etc)

Spread evenly in pan and bake for 30 minutes. Let cool and break up into pieces and store at room temperature.

*From http://www.trueaimeducation.com/easy-healthy-homemade-granola-recipe/