MAPLE APPLE CRUMBLE

It is so rainy and chilly out today, what better day for a weeknight dessert.  I bet you have everything to make it at home, and it's super fast to make........and of course it has maple syrup in it, which makes it even better!

Maple Apple Crumble:

Ingredients:

• 6 large apples
• 1/4 cup maple syrup
• 1/8 tsp ground cinnamon
• 1/4 cup butter, room temperature
• 1/2 cup flour
• 1/3 cup brown sugar

Directions:

• Preheat oven to 350 degrees and butter a casserole dish.
• Add the 6 apples, cored, peeled and sliced
• Add the maple syrup and cinnamon and toss to coat
• In a separate bowl combine the butter, flour and sugar and work with your fingers until the flour is absorbed.  Sprinkle the mixture over the apples mixture.
• Bake for 45 minutes or until apples are tender and the topping is golden, and serve warm.
• Enjoy!

Serves 6

Bon Appetit!

xo, Alysha

Roasted Red Pepper & Tomato Soup and Must Have Kitchen Gizmo: Immersion Blender

It's getting cool outside, and who doesn't love a warm bowl of soup at this time.  This has always been a fan favourite with my family and friends, and it is super easy to make.  It is great on its own, but it is even better with a gourmet grilled cheese for dipping!  I really LOVE soup, it is one of my favourite things to have, especially puréed vegetable style.  The best way to make a puréed soup is using an immersion blender.

I had done a lot of research when I bought my first one 8 years ago after my hand me down one from my parents died.  I use a Kitchenaid model that is available at Canadian Tire (and often at a great discount).  It has a very strong motor which is very important.  I make soup almost weekly in the cooler months, and have been using this one for 8 ish years now, and it doesn't even look or feel that it has aged since I purchased it.

An immersion blender is great when you are making puréed soups because you don't have to dirty another kitchen product!...it blends perfectly!

Onto the soup recipe...

Roasted Red Pepper & Tomato Soup

What you are going to need to make this:

• 3 roasted red peppers (use jarred or make your own)
• 2 tbsp grape seed oil (I use this to sauté with, it has a much lower smoking point than olive oil)
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 tbsp chopped fresh rosemary (or use dried if you don't have any)
• 1 28oz can whole tomatoes with its juices
• 1 cup chicken or vegetable stock
• good olive oil for drizzle
• a cheese to crumble on top.  My favourites are a blue or gorgonzola cheese, but goats cheese or even mozzarella would be great!

How to make it:

• If you are making your own roasted red peppers, preheat your oven to 375 degrees.  Cut the tops off your red peppers and discard the seeds and inner membranes.  Place on a parchment paper lined baking sheet (for scrub free clean up) and roast for 35 to 40 minutes, until lightly blackened and softened.  Place roasted peppers in a bowl and wrap tightly with plastic wrap so the peppers steam and the skins loosen.  After about 20 minutes, you can easily peel away the skin.
• Heat grape seed oil in a large pot over medium heat.  Add the garlic, onions, and rosemary and sauté until softened and onions are a little clear.
• Add roasted red peppers chopped in four, can of tomatoes and their juices and the stock.  Simmer for 20 minutes, stirring occasionally.  
• Purée the soup using an immersion blender until smooth.  If you do not have one, let cool slightly, and blend in batches in either your blender or food processor.
• Ladle into soup bowl and drizzle with some good olive oil, and crumble with cheese of your choice if you want (you should!)
• Enjoy!

Serves 4 - 6 depending on serving size.

P.S.  As with most other soups I make, I like to multiply the recipe, it freezes great!

Bon Appetit!

xo, Alysha

Peanut Butter Coconut Pick-Me Up Balls

 Ever need a late morning or late afternoon pick me up for energy or to hold you over to the next meal?......Well this is a great thing for that!  They are good for you, filling, tasty, and the dates make them quite sweet.

Peanut Butter Coconut Balls:

Ingredients:

• 1 cup peanut butter
• 20 pitted dates
• 2 cups shredded unsweetened coconut, plus 1 more cup for rolling
• 2 tbsp honey

Instructions:

• Soak the dates in boiling water for about 10 minutes so that they soften for your blender.
• Add all the ingredients (minus the last cut of coconut) to a blender or a food processor, and blend until smooth (it's okay if there are still chunks of dates left).
• Roll the dough into approximately 2 tbsp balls, then roll the balls in the extra coconut and press it in.
• Chill and store in fridge.
• Enjoy! 

Bon Appetit!

Alysha, xo

SHRIMP IN BASIL OIL and $30 OFF 5 Course Dinner at Peller Estates

I hope everyone had a fantastic Thanksgiving with family and had lots to eat!  We're all ready for some lighter weight easy fast food to make now.  This recipe won't disappoint.  It works great as an appetizer, or as a light main.  You can even double or triple it up and freeze portions and re-bake it like you would shrimp from a box from the grocery store.  Recipe to follow down below.

You also may not want to cook anymore and just dine out.  Peller Estates is one of my man and mines favourite places to go to for a special occasion dinner.  We generally indulge in their 5 course or 7 course tasting menu paired with wine.  You have no idea what you are going to get until it comes out, and everything has always been fantastic, even if it would have been something I normally would have shied away from.  Click here to view their menu.  Their 5 course tasting menu is usually $89 and is $30 off for the remainder of October with code 'four star', which makes it only $59 (amazing)!!!

Shrimp in Basil Oil:

Ingredients:

• a bag of shrimp (whatever size you would like, I usually use 31/40)
• 3 garlic cloves, minced
• 1 package of basil leaves, chiffonaded
• 1/4 cup olive oil
• fleur de sel

Directions:

• Peel shrimp and cut in half up the back lengthwise.
• Toss together with the garlic, basil leaves and olive oil and marinate until ready to use (at least one hour).
• Place shrimp cut side up on a parchment paper lined (makes for much easier cleanup) baking sheet.  Drizzle any remaining marinade over top.  Sprinkle each shrimp with fleur de sel.
• Place in a 350 degree oven for about 20 minutes (all ovens are different) until lightly browned and cooked.
• Enjoy!

 

Bon Appetit!

xo, Alysha

HOMEMADE APPLE FRITTERS and Thanksgiving Craft Shows

I made these a couple of weekends ago for a little family party, boy where they a hit!  And nobody could believe there was bread in them!
They were super easy to make, and best when kinda dried out on the counter like at a donut shop.  And I know they look kind of small, but they are super dense and filling!  Scroll down for the recipe!

Make sure you check out all the arts and craft shows in Jordan this Thanksgiving weekend, and get a head start on your Christmas shopping, and pick up a little something for yourself!  Everything is so unique and different, you are sure to find something for that hard to buy for person, or something special you have been searching for or didn't even know that you needed!  There always seem to be lots of garage and estate sales all around it too.
Balls Falls Thanksgiving Festival
Friday until Monday from 10am until 5pm - admission is $7.00
Vineland Thanksgiving ARTFest
Saturday until Monday from 10am until 5pm- admission is FREE!
Jordan Lions Thanksgiving Arts and Crafts Show
Saturday until Monday - admission is FREE!
O’Shavings Country Craft Show
Saturday until Monday - admission is FREE!

Apple Fritters 

Ingredients for the doughnuts:

• 3 cups diced apples
• 3 tsp cinnamon
• 1 tsp butter
• 1/2 cup sugar
• 2 eggs
• 1/4 cup whole milk
• 4 cups cubed or toasted day old bread, with crusts removed
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions:

• Combine the apples and cinnamon in a bowl.
• Melt the butter in a in a large frying pan, and cook the apple mixture until softened.  Stir in the sugar and heat until dissolved.  Continue cooking until the liquid is reduced to a golden syrup.  Set aside to cool.
• In a large bowl, whisk together the eggs and the milk.  Stir in the bread cubes and the chilled apple mixture until combined.  Stir in the flour, baking powder and salt until a doughy consistency is reached.  The batter should be sticky and hold together in a clump.
• Heat about 3 inches of oil in a large pot over medium / high heat.
• Carefully drop 1/4 cup of the batter into the oil, about 4 at a time, and fry until darker golden brown, flipping once.  Drain the fritters on a piece of paper towels, and repeat with the remainder of the dough.

Glaze Ingredients:

• 1 cup icing sugar
• 3 tbsp milk
• 1 tsp vanilla extract

Finishing Directions:

• Whisk together the above ingredients in a small bowl.  
• Dip each fritter in the glaze and let sit on a cooling rack with wax paper under it until set.
• Enjoy!

Makes 12 fritters

Have a Happy Thanksgiving y'all!  Be present, and enjoy your time with your family, no matter how crazy they are, and put you're phone away (unless you're taking fantastic pictures of your family and food)!

Bon Appetit!

xo, Alysha

SMOKED SALMON CHEESECAKE

You might want to make this as an appetizer for thanksgiving dinner this weekend!

It is soooo savoury and good, and super easy to make!

I like to have things made in advance and be ready and relaxed the day I am entertaining.  This can be made a day or two in advance, and topped when ready to serve.

This is a recipe that I have adapted from the talented chef Lynn Crawford.  If you ever have a chance, get to her restaurant Ruby Watchco in Toronto, it is absolutely amazing!  They offer a different 4 course menu every week with it varying daily as well.  That's it, no menu to order off of, or choices to make, and it's only $54!  The original recipe calls for a crust, but I think that is covered in the crackers, and have added a lot more herbs and smoked salmon.  The recipe is actually for a full size cheese cake, but I just happened to have smaller spring form pans, so I made into 2, and have frozen one for a later party.

Savoury Smoked Salmon Cheesecake

Ingredients:

• 3 (8 ounce) packages of cream cheese, softened at room temperature
• 2 tbsp cornstarch
• 1/2 tsp salt
• 2 eggs
• 1 tbsp fresh squeezed lemon juice
• 1 tsp lemon zest, grated
• 1/2 cup sour cream
• 2 cups smoked salmon, finely diced, plus more for garnish (not diced)
• a whole package of chives, chopped
• a whole bunch of parsley, chopped
• a whole bunch of dill, chopped (reserve some for garnish)

Directions:

• Preheat oven to 350 degrees.  Lightly grease a 9" spring form pan, or in my case, 2 small ones, and wrap the outside with aluminium foil to protect it from the water bath.
• Using a mixer, beat the cream cheese, cornstarch and salt together in a bowl at medium speed, until smooth and creamy.
• Add eggs, one at a time, and beat until smooth.  Add lemon juice, lemon zest, and sour cream and beat until smooth.
• Gently fold in salmon, parsley and chives by hand.
• Pour batter into prepared pan(s) and smooth out the top. Place the filled pan(s) into a hot water bath and bake 35-40 minutes (about 25 minutes if you are making 2 small ones) until set and slightly creamy in the middle.
• Remove from water bath and cool completely on a rack.  Loosely cover and refrigerate at least 2 hours until firm.
• To serve, garnish with fresh dill sprigs and additional smoked salmon.  Serve with a selection of crackers (I think triscuits are perfect with this!) or even cucumber slices!
• Enjoy!

Note:  If you are going to make 2 small cheesecakes and freeze one, loosen it from the spring form pan to ensure that it will later, then re-tighten it to protect it in your freezer.  Keep the smoked salmon that you are using for the garnish separate, and only place on top shortly before using.

Bon Appetit!

xo, Alysha

TUNA AND HUMMUS SANDWICH

I had passed over this recipe in one of my cookbooks that I used often, and one day it finally sounded good, but I was still quite sceptical.  My man wasn't too convinced about the combination either.  Well, let me tell you, we have had it once a week for the past 3 weeks!

Tuna & Hummus Sandwich

What you are going to need:

• 1 can tuna
• 1/4 cup finely sliced celery
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped cornichon (not sweet small pickles)
• 2 tbsp lemon juice
• 2 tbsp mayonaise
• 1 tsp dijon mustard
• salt and pepper to taste
• sliced sourdough bread (I buy a whole loaf, and slice it, and freeze it for future use)
• 1 cup hummus (use store bought, or use my recipe from here)
• radishes, thinly sliced

How to make it:

• Toast the sliced sourdough bread quite heavily so it doesn't get soggy when everything is piled high on it.
• Combine the first 8 ingredients in a bowl and use right away, or even better, let it marinate for an hour or so covered in the refrigerator.
• Spread on the bread a layer of hummus, followed by a layer of tuna and garnish with the radishes.
• Enjoy!

Makes about 3 sandwiches, depending on the size of bread you use.

Bon Appetit!

xo, Alysha

Davids Tea 'send help care package'

I love Davids Tea (it could use a better name as far as I am concerned).  I had passed it over forever because nothing ever drew me in (like the name) even though I and my whole family are massive tea lovers / drinkers, until I received a gift....and that changed everything.  They are a little pricey, but sooo lovely and worth it!  My favourite winter tea is their cocomint cream.  You can also use the leftover steeped tea and items in it on your cereal or oatmeal the next morning!  I also drink their teas as iced tea in the summer!

They have came up with a 'Send Help Care Package', which for $10 (shipping to doorstep included!), they send to your ailing friend or loved one a package (express to boot - so it arrives super fast!) of cold curing / soothing teas and honey!  What is better than this?...Who doesn't love to receive a gift in the mail, something that makes you better, and get well soon card all in one when you are feeling sick (or ever for that matter)?!

Click here to order one!

They also have a cold survival kit with 5 different varieties of cold fighting / soothing teas and honey sticks for $25.

Click here to order one

xo, Alysha

HUMMUS

A staple in my life!

I often eat it for a light lunch, with some sliced vegetables (cucumber is my favourite, but carrot sticks, celery, peppers, zucchini and radishes are all great too!), nice olives and a couple of pita crackers or pretzel sticks for a treat.  It is also great as a healthy snack!  Chickpeas are full of protein and fibre, which is great for you, and quite filling.

Hummus

What you are going to need to make it:

• 1 can chickpeas, rinsed and drained
• 2 garlic cloves minced (I use about 5)
• 1/2 cup lemon juice (I just use squeeze)
• 1/2 cup water
• 3 tbsp tahini (sesame paste, and available at all grocery stores)
• 1/2 cup unsweetened pumpkin puree (I just used canned)
• 1 tsp cumin
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 cup olive oil

Directions:

• Place all of the above ingredients in a food processor or blender and blend very well until smooth!

Make 2 1/2 cups hummus.

Note:  I multiply this recipe times 3 or 5 every time, and freeze them flat in normal size ziplock baggies.  They unfreeze great at room temperature, and right back to normal with just a little stir.

I like my stuff quite garlic - ey and often times it is too much for other people.  The pumpkin in this recipe really helps cut down on the garlic flavour.

And stay tuned for this great tasting recipe next week that uses this hummus...

Bon Appetit!

xo, Alysha