So...I just got my first issue of Cooking Light and I have to say it is an absolute delight. I was expecting recipes akin to the kinds you would find in Shape Magzine or even Best Health. I must apologize for pre-judging you Cooking Light. As I flipped through the pages my heart began to flutter as each recipe wet my apetite more than the last. The pages were littered with tips like chose healthy fats and sprinkle your meals with nuts and olives or ad an extra layer of leafy green spinach to your creamy lasagna - Love it. No where did it say I could no longer eat lasagna or fatty olives! To boot the magazines is scattered with great advice form dieticians on how to watch 'hidden' sugar intake and some fun exercise tips.
With section's called " Chilli Time!" and " Bright Flavours from Warm Places" I began to question where this culinary gem had been hiding all my life. They even included a recipe for Puotine made with fries baked in duck fat and Braised Beef Short Ribs - had I died and gone to heaven?
I left the magazine on my desk for the week and as my co-workers have come by for meetings and visits five out of seven of them have flipped through and asked with bright eyes - can I photocopy a few of the recipes ( of course I gladly oblidged)? This then lead to discussions of what kind fo beer or wine we would add to our chilli and how much we would love to be eating Corn and Crab Fritters with Guacamole right then and there.
So I just had to write to the editor and say - thanks for the shares Scott Mowbray - thank you so much.
Friday, January 15, 2010
Monday, January 11, 2010
Maritime Blueberry Apple Cobbler
I made this with my roomate the other night and we fell in love instantly with the recipe. Not only was it super quick, but it was delicious too. The tiny Canadian blueberries are packed with flavour. Here they pair perfectly with tart apples in a simple, yet delicious dessert. Dollop it with some sweetened whipped cream or ice cream for an extra special treat.
3 cups (750 mL) thinly sliced peeled tart apples
3 cups (750 mL) frozen or fresh blueberries, preferably wild
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
Topping:
½ cup (125 mL) granulated sugar
1 cup (250 mL) Milk
½ cup (125 mL) butter, melted
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
½ cup (125 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) salt
1. Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.
2. In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
3. Topping: In a bowl, whisk together sugar, Milk, butter and vanilla. Without stirring, sprinkle with all-purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
4. Drop topping by 6 large spoonfuls over fruit, spreading gently to cover. Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yield: 6 servings
Cooking Tip:
Use tart apples that keep their flavour in baking such as Crispin, Granny Smith, Ida Red, Empire or McIntosh.
For the Adventurous:
Replace the cinnamon with ½ tsp (2 mL) ground cardamom and sprinkle topping with 1 cup (250 mL) sliced almonds before baking.
Healthy Eating Tip:
Did you know that many Canadians do not meet recommended servings for Milk products or veggies and fruit? Baking with fruit can help you squeeze more servings of fruit in your day. Enjoy your warm cobbler with an iced café au lait and you’ve boosted your Milk intake too!
Source: 2010 Milk Calendar
3 cups (750 mL) thinly sliced peeled tart apples
3 cups (750 mL) frozen or fresh blueberries, preferably wild
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
Topping:
½ cup (125 mL) granulated sugar
1 cup (250 mL) Milk
½ cup (125 mL) butter, melted
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
½ cup (125 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) salt
1. Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.
2. In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
3. Topping: In a bowl, whisk together sugar, Milk, butter and vanilla. Without stirring, sprinkle with all-purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
4. Drop topping by 6 large spoonfuls over fruit, spreading gently to cover. Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yield: 6 servings
Cooking Tip:
Use tart apples that keep their flavour in baking such as Crispin, Granny Smith, Ida Red, Empire or McIntosh.
For the Adventurous:
Replace the cinnamon with ½ tsp (2 mL) ground cardamom and sprinkle topping with 1 cup (250 mL) sliced almonds before baking.
Healthy Eating Tip:
Did you know that many Canadians do not meet recommended servings for Milk products or veggies and fruit? Baking with fruit can help you squeeze more servings of fruit in your day. Enjoy your warm cobbler with an iced café au lait and you’ve boosted your Milk intake too!
Source: 2010 Milk Calendar
Tuesday, August 11, 2009
Eat With Your Eyes
This evening was glorious. I met up with some wonderful friends and we decided that this evening instead of cooking in the heat we would go grab some Thai from Thai Elephant on Queen West. Needless to say it was magical. The green curry cleared my senses and opened up my taste buds. The mango salad was ripe and tossed with delectable cashews. We all went for seconds on the Pad Thai as well.
Perhaps it wasn't just the food it was the atmosphere that made it so delicious. We sat on a patio overlooking Queen Street and mused to ourselves about how we never knew what the top of a street car looked like while enjoying a couple of two litre bottles of sauvignon blanc from the Wine Rack. We have been loving Ontario whites since the latest bottle shock.
The patio was littered with black eyes Susan’s and Pansy’s as we crowded around make shift tables listening to Passion Pit on my pal Mikey T’s Boom Box. The whole atmosphere made me realize something so simple, sublime, and commonsensical...I almost laughed to myself when the deepest appreciation grew within me. I have always been a foodie, and loved colours and sounds. The mix of all three all though is my happiness and that is what has inspired me to write this blog. I can only hope my verbal aesthetic can inspire the same feeling in you.
Perhaps it wasn't just the food it was the atmosphere that made it so delicious. We sat on a patio overlooking Queen Street and mused to ourselves about how we never knew what the top of a street car looked like while enjoying a couple of two litre bottles of sauvignon blanc from the Wine Rack. We have been loving Ontario whites since the latest bottle shock.
The patio was littered with black eyes Susan’s and Pansy’s as we crowded around make shift tables listening to Passion Pit on my pal Mikey T’s Boom Box. The whole atmosphere made me realize something so simple, sublime, and commonsensical...I almost laughed to myself when the deepest appreciation grew within me. I have always been a foodie, and loved colours and sounds. The mix of all three all though is my happiness and that is what has inspired me to write this blog. I can only hope my verbal aesthetic can inspire the same feeling in you.
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