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Sunday, April 19, 2015

Crepes with Yogurt & Berries

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This is a favourite family recipe straight from my mother's kitchen....crepes! My mother has been making crepes for years and it is a delicious treat that we all love...whether sweet or savory. 
Being a Maritimer, our favourite savory crepes are stuffed with seafood and drizzled with creamy cheese sauce. Every time I go home to Nova Scotia  from Alberta, I ask my mother to make us her famous, mouth-watering seafood crepes. But when it comes to satisfying our sweet tooth, 
we enjoy crepes all berried-up with yogurt and whipped cream for a fresh & tasty breakfast, brunch or dessert.
If I could have any breakfast served to me in bed, hands down I would choose yogurt & berry crepes.
Crepes with fresh berries, yogurt and whipped cream are positively dreamy!
Crepes are basically skinny pancakes made with 3-4 eggs in the batter and less flour, which makes them higher in protein than pancakes and very filling. Best of all, crepes can be filled with a wide array of fillings such as fruit, ice cream, cheese, seafood, chocolate, asparagus, ham, chicken, or anything you can imagine!
However, you really cannot go wrong with berries and yogurt for special Mother's Day breakfast in bed!
Easy & Yummy Crepes
{makes 8 crepes}

Ingredients for Crepes:
3 eggs
1 cup flour
1 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons butter, melted
1-2 tablespoons sugar {add sugar for sweet fillings only.}

Berry & Yogurt Filling:
4 cups assorted berries {chop strawberries into medium dice}
Juice of 1 orange
2 tablespoons of sugar
2 cups plain or vanilla yogurt

To Finish:
1 can of whipped cream or 2 cups of whipped cream
Maple syrup


To Make:
1. Place  crepe ingredients in blender in any order. {You can also blend in a smoothie maker such as Nutri-bullet, or whisk by hand.} Blend until smooth.
2. Place batter in refrigerator for 1 hour or longer. While the batter is in the fridge, prepare the berry filling.
3. In a medium bowl, combine berries. Cut orange in half and squeeze juice over berries. Sprinkle with sugar and stir. Set aside while making crepes.
4. In a non-stick frying pan over medium heat, pour in crepe batter in a VERY thin layer...just enough to cover bottom of frying pan. Fry gently until edges are brown. Then flip crepe over using a small spatula or your fingers. When second side is cooked, then place crepe on a dinner plate to cool. Repeat until there are 8 crepes.

A non-stick frying pan set on medium heat works best for making the crepes.
To assemble crepe, arrange crepe on dinner plate and add a small amount of yogurt down the center. Add some berries top.
Roll crepes up and place on plate with seam side down. Finish with more berries and bit of whipped cream. Top with a strawberry. Serve some maple syrup on the side if desired.
As I mentioned, this makes an amazing breakfast for a special 'breakfast in bed'.
It is such a pretty breakfast to serve too!
Add some orange juice and fresh coffee to make the breakfast complete.
{And yes, if bacon rocks your world...add some of that on the side of the plate too!}
I think that anyone served this special breakfast in bed will feel loved and appreciated!
I am so excited to announce that Burnbrae Farms is hosting a wonderful giveaway on
 Twitter for Mother's Day!

How to enter:
Tweet to enter! Each person on twitter will follow @BurnbraeFarms and tweet the following, tagging a Twitter friend in the tweet using #Eggs4Moms between now and May 1st 11:59 pm EST. You can tag as many friends as you like, male and/or female, as often as you like using the entry tweet and hashtag.
 Entry Tweet Example:
Sending Mothers Day love to @XXX who inspires me! Thx @BurnbraeFarms for the chance to WIN a gift for her #Eggs4Moms
 Prizing:
  • Grand Prize Winner: iPad Mini, $60 iTunes gift card, $100 Visa Gift Card plus Burnbrae Farms & Naturegg free product coupons.
  • Nominee: $100 Visa Gift Card plus Burnbrae Farms & Naturegg free product coupons
  • Daily Prizes: Through the life of the #Eggs4Moms contest, we will award daily coupon prizes to participants Monday – Friday!
 Eligibility: Open to Canadian residents 18+, excluding Quebec. Read the official rules and regulations HERE.
For more great recipes and information, please follow Burnbrae Farms here:
Facebook || Twitter || Instagram || Pinterest || YouTube

Here are some of my other recipes inspired by the goodness of eggs!

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own. 


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Saturday, April 18, 2015

Slow Cooker Spaghetti Sauce

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Even those the seasons change, there is one thing that never changes...and that is making meals for the family.
The menu choices may change, but there is always the family dinner that everyone looks forward to.
This month, I got to try another delicious meal from Cook with Campbell's. Slow Cooker Spaghetti Sauce is a recipe that is delicious and makes another winning dinner. With noodles, and beef in a tasty tomato sauce made easily with Campbell's soup, you really cannot go wrong with this family-pleasing meal! And if you want leftover sauce for another meal, just double the recipe!
With warmer weather coming, don't put away those winter slow cooker recipes just yet because they are great helpers for when you want to get outside to enjoy the sunshine!
This wonderful recipe uses a combination of basic ingredients, along with the delicious flavors of Campbells Tomato & Basil Soup.
Slow Cooker Spaghetti Sauce

Ingredients

1 lb (454 g)lean ground beef
1medium onion, chopped
1carrot, chopped
1rib celery, chopped
1garlic cloves, chopped
1 can (284 mL)CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
¼ cup (60 mL)tomato paste
1 can (796 mL)crushed tomatoes
1 cup (250 ml)CAMPBELL'S® Ready to Use 30% Less Sodium Beef Broth
1 tbsp (15 mL)dried oregano
¼ tsp (1 mL)ground black pepper
1bay leaf
 parmesan cheese, grated, if desired

Directions

1. In a large skillet brown ground beef over medium-high heat until there is no visible pink. Add onions, carrots, celery and garlic and cook for a further 3 to 5 minutes or until vegetables are soft.
2. Stir in soup and tomato paste until combined. Transfer contents of pan to slow cooker. Add remaining ingredients (crushed tomatoes, broth, oregano, black pepper and bay leaf) to slow cooker, cover, turn slow cooker to low setting and cook for 6 to 8 hours. Stir to combine, remove the bay leaf and serve with parmesan cheese, if desired.

Recipe Tips

    1. Use extra lean ground beef to cut down on fat
Don't forget to check out Campbell's on these channels for mouth-watering inspiration!

For more amazing Campbell's meal ideas perfect for busy families, check out these tasty recipes that I have made:

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are mine.
  
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Tuesday, March 31, 2015

Coconut Milk Pudding with Tropical Fruit {Gluten Free, Dairy Free & Vegan}

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Do you love pudding? So do I! Especially creamy homemade puddings with fresh fruit toppings. They are absolutely divine! Such a nice treat as a dessert, snack or even for breakfast. This time, I switched things up a little and used coconut milk and the result was fabulous. My son said this pudding tasted like a coconut cream pie, and that is a comparison I will gladly take! This pudding is so simple to make that it will make you hop like a bunny with joy! And this sweet treat would make a great dessert for those who are eating gluten-free, dairy-free and vegan.
A key ingredient in making this recipe so tasty is coconut milk. If you haven't used coconut milk before, it adds a rich flavour that makes an excellent ingredient for soups, sauces and desserts. I used Blue Dragon Coconut Milk to make this pudding in less than 10 minutes. By keeping a couple of cans of coconut milk on hand, adding the creaminess of coconut milk to any dish is easy.
Coconut Milk Pudding
{makes 10 servings}

Ingredients
2/3 cups of sugar
1 cup of shredded coconut
1 teaspoon of vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup of cornstarch
1/2 cup water

Topping:
Cinnamon
Finely diced fresh fruit such as mango, papaya, or pineapple.

To make:
1. Add coconut milk to medium saucepan. Add sugar, coconut, vanilla, salt, cinnamon and stir. Bring to a gentle boil.
2. Add cornstarch & water to a small container with a lid. Shake vigorously and then pour into coconut mixture, stirring constantly as mixture thickens. Remove from heat.
3. Let pudding cool. To serve, top with diced fruit and a sprinkle of cinnamon.
This pudding would also be wonderful spooned on top of fruit, angel food cake, pound cake or served with whipped cream or whipped coconut cream.
If you are enjoying a vegan lifestyle, did you know that Blue Dragon has a number of products suitable for a vegan diet?

Here is a list of Blue Dragon products which are vegan:
Szechuan Pepper Stir Fry Sauce
Tomato & Chili Stir Fry Sauce
Spring Roll Wrappers
Rice Noodles
Sesame Oil
Coconut Milk
Light Coconut Milk

Looking for more delicious and easy recipes? Visit the recipe collection at Blue Dragon and be sure to check out the Bamboo Room Blog for inspiring posts on travel and more recipes. Or you can follow them here:
Twitter account: www.twitter.com/bluedragonca
Disclosure: I am part of the Blue Dragon Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.





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Monday, March 30, 2015

Easy Carrot Cake Cookies

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Is there anything better than warm homemade cookies? My family loves homemade cookies and they don't last long around here. After years of baking, I know that my favourite type of cookie has butter, white sugar AND brown sugar in the recipe. It gives the cookie just the right amount of crispy goodness on the outside and tender sweetness on the inside that I absolutely crave! I thought I would make this carrot cake cookies just for you for Easter! They are made with a basic cookie dough with a few other additions that most families have in their cupboards already!
 I also finished these cookies in two ways so you could chose which way you like best!
This cookies are moist and delicious and give you all of the deliciousness of cake in an easy to serve cookie!
Carrot Cake Cookies
{makes approx. 3 dozen cookies}

Ingredients:
3/4 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 teapsoon cinnamon
1 cup grated carrot

Drizzle:
1/2 cup butter
1/2 cup cream cheese
1 1/2 cups icing sugar

Sprinkles if desired.

To make:
1. Preheat oven to 350. Combine flour, soda, cinnamon and salt in a medium bowl.
2. Beat the butter, sugar and brown sugar together with mixer until smooth & fluffy.  Add the eggs and vanilla and beat until well blended. Add the flour mixture and beat until well combined. Stir in grated carrot.
3. Drop tablespoons of dough onto cookie sheet. Bake until cookies just lose their shiny appearance...approximately 9-10 minutes. Let cookies cool on the baking sheets for 3-4 mintues before removing to a wire rack to cool completely.
4. Spoon cream cheese icing into a small ziploc bag and cut a corner of bag with a very small cut. This makes your piping bag. Drizzle icing on cookies and decorate with sprinkles if desired.
Please note: You can also add 1 cup of coconut and 1/2 cup nuts to this recipe if desired.
Another way to decorate these cookies is to spread cream cheese frosting on top and sprinkle with some grated carrot and sanding sugar.
These are great cookies to make with kids too! 
They could decorate them any way they like and mom doesn't have to roll out any sugar cookies.

Here are some additional delicious Easter treats!



Wishing you a most wonderful Easter!


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Vegetable Curry {Gluten Free Main Dish}

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Just when we think winter might be over, we get walloped with a little more snow just to remind us all that Mother Nature is still in control. So while flip-flop and barbecue season hasn't quite arrived, I am still happy to get a delicious smelling one-pot meal on the stove to warm up my kitchen and spirits. This fragrant and mildly spicy vegetable curry made with the help of Patak's is a wonderful meal to chase away the chill of the cold weather outside. It can served as a meatless main dish or it can served as a lovely and colorful side dish to an meat or fish.
One of my favourite things about these kinds of one-pot creations is that they very often taste even better the next day when all the flavors have had a chance to blend. So this dish makes wonderful leftovers for lunch or dinner the next day!
I used Patak's Mild Curry Paste to give this dish it's warm, complex spicy flavor.
Did you know that all of Patak's products in Canada are gluten free? You can use any of the pastes, curries and cooking sauces to create easy and tasty gluten free dishes in your own kitchen! So I invite you to discover a little India and add some Patak's to gluten free dishes!
Vegetable Curry

Ingredients
2 tbsp. oil
1 onion, diced
4 cloves of garlic, minced
2 teaspoons minced ginger
3 tablespoons of Patak's Curry Paste
1 small can of tomato paste
1 teaspoon cinnamon
2-3 cups of vegetable broth {can also use chicken or beef}
1 14 oz. can light coconut milk
4 cups of bite size pieces of cauliflower
3 cups of bite size sweet potato
2 cups of diced tomatoes
2 cups of bite size carrots
1 can of chickpeas, drained and rinsed
4 cups of lightly packed spinach 
juice of one fresh lime
2 tbsp. of lime zest
1/2 cup of chopped fresh cilantro
plain Greek yogurt for serving
salt & pepper to taste

To make:
1. In large pot, heat oil on medium heat. Add onion and cook until onion is rich and brown. Add garlic and ginger and cook until fragrant...1 to 2 minutes.
2. Add Patak's curry paste, cinnamon and tomato paste to onion mixture and cook for 2-3 minutes.
3. Add the broth, coconut milk, and salt & pepper. Bring to a boil and then turn heat to medium and let simmer for about 10 minutes.
4. To broth, add cauliflower, sweet potato, tomatoes, and carrots. Return to a boil and then lower to medium heat and let simmer for 20-25 minutes until vegetables are fork tender.
5. Stir in chick peas and spinach leaves, lime juice and lime zest. Cook until heated through and spinach leaves are wilted.
6. Sprinkle with chopped cilantro and serve. Serve Greek yogurt on the side if desired.
This vegetable curry is totally delicious!

You will find a ton of ideas for using Patak's sauces, pastes& chutneys by visiting the Patak's recipe collection HEREby visiting their blog Good Korma or Facebook page and following them on Twitter.

And here are some other yummy recipes that I have created using Patak's :

Enjoy! 

Disclosure: I am part of the Patak's Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

  
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