how to eat Christmas: holiday oatmeal recipe

Step 1: Make oatmeal (I prefer mixing the oats with milk instead of water).  This is a life skill.  If you can make pasta you can make oatmeal.  Put oatmeal and water/milk in a pot (read the oatmeal package for correct ratio instructions).  Turn on the heat and be sure to stir occasionally until desired texture.  As you cook the oatmeal, spice it:

Add a dash of any/all of the following:

- cinnamon

- ginger

- cardamom

- cloves

- brown sugar

- vanilla extract (go easy on this one!)

Step 2: Once it's done, top with walnuts and pomegranate seeds.  YUM!!

Tried-and-true: the PERFECT pancake recipe

American measurements:

For the dry mix:

1.5 cups flour

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon salt

For the wet mix:

1.25 cups milk

1 egg

4 tablespoons butter (melted)

1 teaspoon vanilla

European measurements:

For the dry mix:

4 dl flour

30 ml sugar

15 ml baking powder

4 ml salt

For the wet mix:

3.25 dl milk

1 egg

60 ml butter (melted)

5 ml vanilla

I have made American pancakes on three separate occasions now for groups of my international friends, and this recipe I have been using always produces the most perfect, fluffy, golden pancakes.  Just thought I would share it - I have it in American and European measurements.  Side note: my favorite topping for these is Nutella, bananas, and brown sugar - yum!!

Instructions:

1. Mix the dry and wet ingredients separately.
2. Make a well in the center of the dry mix and gradually add the wet mix.  
3. Only mix until there are no dry lumps - the less you mix, the fluffier the pancakes will be!
4. Rub a thin film of butter over a frying pan and give it some time to heat up.  
5. Spoon batter on the skillet and flip when you see bubbles appearing all over the pancake.  
6. Flip again, and once golden on both sides - EAT!

recipe: homemade lavender soda!

A couple of months ago at my favourite grocery store, I spotted a new product on the shelves: lavender soda. Despite the fact that it cost more than $5 for a pack of four sodas, I tried it out... and was wowed. Lavender soda is lightly sweet, very unique tasting, and absolutely perfect for summer. But the cost of this luxe soda kept me from drinking it regularly.

I bartend at a small, locally-owned restaurant in Virginia, and one my managers featured a Lavender Collins as a cocktail special this summer, with lavender syrup, gin, lime, and soda water. I was making some of the lavender syrup for this drink, and eureka! I subtracted the gin, and concocted my own homemade lavender soda. It was better than the one in the store. This has quickly become my (and my friends and family's) favourite summertime drink. It is crisp, very lightly sweet, and perfectly refreshing.

Here's my recipe for delicious homemade lavender soda!

Ingredients:

• 20-30 stalks of fresh lavender (if you don't grow your own, grocery stores sell it in their produce section in small containers)
• 1 cup of sugar (don't worry, it doesn't all go into one drink!!!)
• 1 cup of water
• Soda water (club soda)
• Fresh lime

Method:
Rinse the fresh lavender and pat dry on a paper towel.

To make a lavender simple syrup, combine the sugar and water into a small pot and heat over the stove on high until the sugar dissolves. Stir, then remove from heat and allow to cool. While the simple syrup is cooling, add the stalks of lavender (the whole stalks are fine!) and put in the fridge to cool for at least several hours. The longer you leave the lavender in, the stronger its flavour will become.

When the lavender has steeped into the syrup and cooled, pour a tablespoon or two (depending on how sweet you want your soda) over ice in a glass. Squeeze a lime wedge into the glass, and fill the rest with soda water. Mix gently, and garnish with a lime.

Super easy! Keep the rest of the lavender syrup in the fridge and just keep mixing small amounts with soda water and lime whenever you want a fresh drink - or make a whole pitcher! It will last for a week or more if refrigerated. I promise, you'll quickly become addicted. Enjoy!!

fresh-picked strawberry and mint lemonade

Now that the weather is warm enough, the height of berry picking season has arrived! This morning, my three little sisters went strawberry picking at a little local farm. They came back with boxes of sweet strawberries, and now it's my turn to think of unique ways to use them (not that just biting into one isn't good enough!). We have new mint growing out on our porch, so I made a delicious, lightly sweet sweet strawberry lemonade, and added mint to create a perfectly refreshing summer drink!

If you find yourself with some irresistible strawberries this summer, try out my method for this lemonade!

To make a pitcher, you will need:

- About a cup of lemon juice (I squeezed my own at home, but you can also buy it premade in the store... at home, you'll need at least six lemons)
- Several handfulls of strawberries (preferably fresh-picked!)
- Two or three stalks of fresh mint
- Sweetener of some kind (I used liquid Stevia to make a healthier lemonade, but you can use any sweetener of your choice: agave nectar, honey, or a simple syrup made from mixing equal parts granulated sugar and hot water)


My method:

If you're opting for fresh juice, cut the lemons in half and then squeeze the juice a bowl. Strain to get the seeds out and pour into your pitcher. Fill the pitcher at least halfway with water, depending on how diluted you like your lemonade!

Rinse and take the tops off the strawberries. You have two options here: you can either blend them in a food processor or blender if you have one for a smoother lemonade, or mash them for a more chunky, fresh texture. Your choice! Either way, put a few mint leaves in with the strawberries when you puree or mash them, to release some of the oils in the mint and make sure you get some fresh mint flavour. Add the strawberry mixture to the pitcher to taste. The strawberries will add a lot of sweetness, so use as much as you want to get the desired strawberry/lemon balance.

Mix with a wooden spoon and sweeten to taste. I used about an teaspoon of Stevia and that was plenty for me. Whatever your method, adding a liquid sweetener will be easier to mix than just sugar, so try simple syrup or agave nectar instead!

Crush the rest of the mint leaves with your fingers and add to the lemonade. I like putting the whole leaves in because they'll continue to steep in the lemonade, and look beautiful when your pour the drink into a glass jar. You can leave them in or scoop them out after a day.

Mix again, and pour over ice. Sit outside in the sun and enjoy a relaxing summer afternoon!!

6 wow-your-friends desserts

I’ve always been amazed by fancy desserts – in shop windows, at restaurants, wherever. Some of the creations that chocolatiers come up with just completely blow my mind. Zab and I are going to be in Paris in a couple months, and we can’t wait to visit famous pâtisseries like La pâtisserie des rêves and Hugo et Victor. The only downside is that all of these unbelievable creations seem impossible for the plebeian chef. But no longer! Below is a collection of impressive desserts which are actually relatively easy to create! Keep it a secret that you put very little effort into these, and you’re sure to wow your friends with this array of unique and mouth-watering treats!  Enjoy!

Chocolate-Champagne Truffles by Martha Stewart | Pinata Cake from A Subtle Revelry | ZoomYummy’s Summer Mini Fruit Tarts

Martha Stewart‘s Chocolate Souffle | Martha Stewart's Baked Alaska with Chocolate Cake and Chocolate Ice Cream | German Chocolate Bombes from Fine Cooking

spoil yourself with these easy breakfast recipes

Photo: 101Cookbooks

They're all quick and easy enough to squeeze into any morning routine.

Taste of Home's Cherry-Brandy Baked Brie makes a truly mouth-watering spread for your morning croissant or baguette. You simply mix together 1/2-cup each of dried cherries and dried walnuts with 1/4-cup each of brown sugar and brandy, then spoon this mixture over a round of Brie cheese in a pie dish. Bake it at 350°F for 15-20 minutes until the cheese is softened.

101Cookbooks' Warm and Nutty Cinnamon Quinoa recipe is so healthy, and so delicious! Here are the necessary ingredients:

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

The next three recipes are courtesy of Women's Health Magazine. They're incredibly easy and incredibly delicious! For a Banana-Nut Waffle Sundae, first slice half a banana. Toast 2 whole-grain frozen waffles. Top with 1/4 cup of nonfat Greek yogurt, banana slices, and 2 tablespoons of toasted walnuts.

To make an Egg In a Nest, in a pan over medium-low heat, warm 1 tablespoon of oil. Place a slice of bread with a circle cut from the center in the pan. Crack 1 egg into the hole and cook for 3 to 4 minutes, until the egg is firm; add the cut-out bread circle to toast for the last 1 to 2 minutes (it'll be yummy when you remove it and eat it). Transfer everything to a plate and serve with avocado and tomato slices.

For Sweet and Spicy Quinoa Hash, in a skillet over medium heat, warm 1 teaspoon of coconut oil. Add a pinch of red pepper flakes and 1/2 cup cubed sweet potato, then saute for about 5 minutes. Stir in 1/3 cup of chopped kale, 1 clove of minced garlic, and a pinch of salt. Saute until kale has wilted, about 3 minutes. Add 1/2 cup cooked quinoa (you'll have to do this beforehand or separately) and heat through.

peanut butter and carrot doggie birthday cake

Today was my darling puppy's first birthday! He got lots of presents and, of course, a birthday cake! I found this delicious recipe online for a peanut butter and shredded carrot doggie cake from the Brown Eyed Baker. The three dogs (my two pups and their best buddy) absolutely loved the cake - especially the peanut butter frosting!

Ingredients:

1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup vegetable oil
1/4 cup natural peanut butter
1/3 cup honey
1 cup shredded or chopped carrots
1 egg

Method:

Preheat oven to 300 degrees F. Spray an 8x4 inch loaf pan (best if you plan on cutting the cake into a bone shape!) or a 8 inch round cake pan. Whisk together the flour and baking soda, then add in the rest of the ingredients and mix until thoroughly combined. Pour batter into pan and bake for a little more than 30 minutes, until a knife inserted into the center comes out clean.

Allow to cool and then flip onto a flat surface. Using a sharp knife, cut into a doggie bone shape and then frost the top with smooth peanut butter. This will make quite a decently sized cake, so it's good to share among pups or even cook in smaller portions (doggie cupcakes!).

It is human-friendly too if you want to join in the festivities, so enjoy!!

momma's homemade fig, coconut, and honey granola recipe

This year, my mother made this simple and delicious granola recipe as a gift for family and friends for Christmas. It can be eaten plain by the handful as a snack, with milk for cereal, or on top of yogurt or ice cream! The honey and coconut gives it perfectly balanced sweetness, but it is nicely crunchy and very nutritious. The recipe my mom uses calls for figs, cherries, apricots, and cranberries, but you can use whatever dried fruit (or nuts!) you prefer.

Ingredients:

4 cups old-fashioned rolled oats (you can substitute gluten-free oats as well for gluten-free granola)
2 cups sweetened (or unsweetened, if you prefer) shredded coconut
3 cups slivered almonds
1/2 cup coconut oil
1/4 cup vegetable oil (you can use 3/4 cup vegetable oil total instead of 1/2 cup coconut oil and 1/4 cup vegetable oil if you prefer, or don't have coconut oil available)
1/2 cup honey
1.5 cups small diced dried figs
1 cup diced dried cherries
1 cup small diced dried apricots
1 cup dried cranberries

Method:

Preheat oven to 425. Toss the oats, shredded coconut, and almonds together in a large bowl. Whisk together the vegetable and coconut oil and honey in a small bowl, and pour over the oat/coconut/almond mixture. Stir until all the oats, coconut, and almonds are coated, then pour onto a 1-inch sheet pan (regular old cookie tray will do). Bake for about 45 minutes, stirring or flipping the granola occasionally. It should be a nice golden brown. Remove from oven and allow to cool, then add figs, apricots, cherries, and cranberries. The granola doesn't need to be refrigerated but should be stored in an airtight container. Enjoy!

Note: my mother's recipe is a variation on the homemade granola from Sarah Chase's Open House Cookbook, the link to which can be found here.

afternoon tea: delicious chocolate-almond scone recipe

I frequently mourn the fact that Eli and I live in the US, where afternoon tea is not a widespread tradition. We both drink quarts of tea a day (morning, afternoon, and evening!) and have extensive collections of tea from all over the world. Scones are an essential companion to tea, but they are also delicious for breakfast, as a snack, or for dessert. This is my classic recipe for delicious, fluffy chocolate-almond scones. Eli and I (and our families and friends!) have enjoyed this treat for years.

Note: Though this recipe calls for chocolate chips and almonds, you can switch these ingredients out with all kinds of fruits, nuts, or other flavours. Fresh blueberries or dried cherries are classic alternatives, but a unique variation that I really love is chopped bartlett pears, shredded asiago cheese, and dried rosemary for savoury scones.

Ingredients (makes eight scones):

• 2 cups all-purpose flour) you can also substitute whole-wheat or gluten-free flour for a healthier alternative, though the stick of butter later on kind of defeats any attempts at healthiness...)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened (one stick)
• 1 cup semi-sweet chocolate chips
• 2 tablespoons almond extract
• 3/4 cup buttermilk
• 1/2 cup diced almonds (optional)

Method:

Preheat oven to 400F.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Cut butter in with two knives (or a pastry cutter, which is much easier; just knead it in if neither of these seem to work) until only small lumps remain. Mix in chocolate chips and buttermilk. The recipe includes almond extract, which adds a lot of almond flavour and fragrance on its own, but you can also add in the optional diced almond pieces for additional almondy-ness!

Turn onto a lightly floured surface to knead. Knead as little as possible, just until everything stays together, then form into a one-inch thick circle. Cut most of the way through the circle to form eight pieces, but leave them adjoined. Cooking the scones all together like this will ensure that they retain more moisture and don't dry out, which they might if they are cooked individually.

Lightly dust the top of the circle with granulated sugar (makes a slightly crunchy and sweet crust on the scones after they've baked!) and bake for 12 to 15 minutes, until they are soft golden, and you can insert a knife into the center and it comes away clean. Let them cool for a little while, but try to taste them while they're still fresh from the oven. They do store well for about a week in the refrigerator.

Enjoy!!

thanksgiving day surprise: secret pie crust recipe

Happy Thanksgiving from ZABELIETH!  I've got a little surprise in store for you:

Apparently pie crust is something that has garnered a reputation as being a challenge that only the more experiences and confident chefs take on.  The reality is that this is an incredibly simple thing to make, and since it's Thanksgiving, I'm going to share with you my mother's original recipe for an easy pie crust.

All you need:

Two cups of flour, two sticks of butter, three tablespoons of water, and a food processor.

Start my measuring the flour, but be sure not to pack it tightly into the measuring cup.  Instead, take a spoon and really loosen the flour in the bag by giving it a few fluffs before scooping it into a measuring cup, a spoonful at a time.  You can tap the measuring cup on the side to level the flour a bit for the sake of measuring, but let it remain as light and airy as possible, don't press it down or pack it in at all.

Dump the flour into a food processor.  Then grab the butter out of the fridge (it should be chilled, don't leave it out on the counter to soften or anything beforehand).  Like you're slicing a banana for a smoothie, just cut it up so that the pieces going into the food processor are about 1/2-inch thick slices.

Pulse it in the food processor.  Don't let it run long at all, just turn it on in quick bursts before letting the mixture re-settle.  As it starts to stick and build up around the walls of the food processor, you can give the machine a shake to loosen the batter up.  After a minute or two, once the mixture sticking to the food processor walls is getting pretty high, stop and add three tablespoons of VERY COLD (like, water that was sitting in ice) water.  Then go back to pulsing, and in seconds you'll see the mixture starting to roll together into a big dough ball.

Take out the dough, trying not to handle it too much, and put it on a lightly-floured surface.  Roll it in the flour, then use a rolling pin to flatten it out until you've got a sheet of dough that's wide enough to cover your pie dish.  Carefully lay this inside the pie dish (you might want to fold it in half first in order to transfer it to the pie dish without it tearing), easing it into the space so that it's lining the dish.  You can trim around the edge if you have a lot of overhang, and then just fold over (outward) and tuck in the edges of the dough sheet to make a fun, pretty rim along the edge of the pie dish.

Hey, look, you're done!  Was that easy or what?  Now just fill it with whatever... pumpkin pie filling?  Blueberry?  Apple??  Mmmmmm.... happy Thanksgiving!

crêpes, mais oui!

I've always been a fan of breakfast for dinner, and last night we made a massive stack of crêpes for two, using the following recipe:

Flour: 1 cup

Eggs: 2

Skim milk: 1/2 cup

Water: 1/2 cup

Sugar: 1/4 cup

Whisk everything together, prepare a skillet with some cooking spray, and scoop up a 1/4-cup of batter to pour into the pan for each crepe.

The trick of the trade for making these delectable thin French pancakes is to pick up and angle the pan in a circular motion, allowing the batter to spread around and coat the bottom of the pan. Keep making it move around until it's all stuck in place and no longer spreads.

From this point onward they cook pretty quickly, so have a spatula ready to slip under them and give 'em a flip. Stack the finished ones, and once all the batter is gone... feast!!

We made ourselves a topping station - an assortment of jellies and jams, blueberries (both fresh and frozen), raspberries, and some chocolate hazelnut spread. YUM! The best part of making crêpes is personalizing them: adding the filling, rolling them or folding them, decorating them, choosing a side (fruit? ice cream?)...

We made a HUGE stack of these, and were expecting to save some. HA! They were all gone within the first half hour of Love Actually.