Turkey Leftover Ideas

Are you sick of having turkey sandwiches? I am. Here are a few things that can freshen up the leftovers. Often turkey can be very dry from reheating. So I usually will eat it cold or mix it with a sauce of some sort.

Curry Turkey Pot Pie
Cube cold turkey meat and vegetables into 1/2" cubes. You will need 2 cups of cubed turkey. 1/2 cup cubed carrots. 1/2 cup cubed celery. 1/4 cup cubed white onion. 1/2 cup frozen peas. 1 can coconut cream. 2 tbsps yellow curry powder. Sautée the onions in a large pot until softened. Add carrots and celery; mix well. Add coconut milk and peas. Bring to a boil, while continually stirring. Salt and pepper to taste. Thicken liquid with cornstarch and water. Place filling into a pre-made pie shell and bake until golden brown.

Turkey Cobb Salad
1 romaine heart sliced into 1/4" ribbons. 2 hard boiled eggs, peeled and diced into 1/2" cubes. 1 Roma tomato diced. 1 avocado diced. 6 strips of extra crispy bacon, diced or crumbled. 1/4 cup blue cheese. 1/4 cup chopped white mushrooms. 1 cup cubed turkey. Layer the ingredients linearly separately. Serve with a salad dressing of your choice.

I hope you enjoy my leftover ideas. Let me know what you think.

Happy Turkeying~

Vegan Creamed Leafy Greens GF DF

Ingredients:

Rapini, one bundle, thoroughly washed. Chopped into bite size nibs. Leaves and florets can be cut into ribbons and bite size nibs also. Rapini is a source of vitamins A, C, K, potassium, calcium and iron.

1/2 cup red onion, minced
1/2 cup Soy creamer
2 tbsp vegan margarine
1 tsp sea salt
1-1/2 tbsp corn starch
2-1/2 tbsp water

In a large skillet on medium high heat melt margarine. Sautee onion and rapini till slightly wilted. Add creamer and salt. Keep stirring and turn heat down to medium heat. When the rapini is close to done, good clue is when it is a vibrant emerald green.

Mix cornstarch and water. Pour over vegetables and stir frequently as the sauce thickens. If you like garlic, I can suggest you grate a fresh clove in the sauce now. Mix well and serve warm.

This recipe can be replaced with spinach, kale or any leafy greens. Let me know how you liked the recipe or not in the comment box below.

Enjoy

Spicy Enoki & Spinach Stirfry

Ingredients:

1 enoki mushroom bunch (cleaned, trimmed and separated)
1 spinach bunch (cleaned with stems on)
1 tbsp chinese chilli oil (with peppers, not the oil only version)
2 tbsp gluten free tamari sauce
2 tbsp coconut oil
1 tbsp minced ginger
1 tbsp minced garlic

In a large skillet, on medium high heat. Place oil, ginger and garlic. Sautée till fragrant and slightly golden.

Add spinach and tamari, stir around every minute so the bottom leaves don't over cook. Once the spinach has cooked down to half the size. Add mushrooms and cook for 2-5 minutes or until the stalks soften. Caution don't overcook these mushrooms as they get really chewy.

Plate with chilli oil drizzled over top. Serve with steamed brown rice or quinoa. This is a quick and delicious dish, who said vegan & gluten free cooking couldn't be easy?

Enjoy!

Creamy Spinach & Ham Soup DF GF

Ingredients:

6 Frozen chopped spinach pellets or 1/2 pack of the block form spinach
2 bouillon cubes or 2 tbsp bouillon powder
1/4 onion diced
1/2 cup of ham diced
4 - 6 cups water depending how thick you want your soup
Salt and pepper to taste

Thickening agent: mix well together
1 cup corn flour
3/4 cup water
1/2 tsp salt
2 tbsps butter

In a large pot sautée the thickening agent until it forms a dough like consistency and is slightly transparent. Keep stirring as this mixture loves to stick to the bottom of the pot. Approximately 5-10 minutes on medium high heat.

Add the onions and ham into the thickening agent mixture. Break up the dough as much as you can. Add 4 cups of water and mash up the the dough bits as it boils. They should slowly melt away. I like to keep some of the dough in the soup for texture and dumplings. Add bouillon and spinach. Keep stirring as the soup thickens. Add remainder of water if the soup becomes too thick. Stir and simmer for 20-30 minutes.

Season with salt and pepper to taste. This is the dairy free version. But if you like dairy, I would recommend making some cheese crisps to add on top when serving.

Hope you enjoy my recipe and until next time. Happy cooking and bon appetit.

Avocado Smoothie

I first got hooked on these shakes a couple years ago. They were always my before hot yoga meal. I later found them to be a quick and easy meal replacement when I'm on the go. They are also very easy to make.

Here's what you need:

1 small ripe avocado or 1/2 large ripe avocado, pitted and skinned
1 to 1-1/2 cups of milk, soy, rice or coconut milk
2 tbsps of honey or agave nectar or use 1/2 a ripe banana

Blend all ingredients together in a blender. Add more milk if you prefer it runnier. Blend till smooth and serve immediately.

Cheers

Thai Chicken & Pineapple Salad

Quick recipe for a hot summer night. Enough for two people.

Ingredients

2 cups diced leftover roasted or bbq chicken
1 cup fresh diced pineapple
2 tbsps chopped cilantro (may substitute with basil)
2 tbsps chopped fresh mint
1 Thai red chili pepper (seeded, minced)
1 tbsp apricot jelly
1/4 cup ginger sesame dressing

In a large bowl, mix chicken, pineapple, cilantro & fresh mint.

In a small bowl whisk apricot jelly, chili & dressing together.

Drizzle mixture over chicken mixture.

Toss well and serve. Great for lettuce wraps or salad roll filling.

Enjoy :)

Perogies

After years of not being able to eat perogies. I've finally broke down and made a successful batch of perogies. For being gluten free it is still a very delicate dough like all gluten free doughs.

2 cups corn flour
1/4 cup tapioca starch
2 tbsps guar gum
1 pinch of salt
1 cup warm water
2-3 tbsps vegetable oil
Cornstarch or extra tapioca starch for dusting and kneading

Mix all the above ingredients together well. You will have a sticky dough. Use cornstarch or tapioca starch to dust a clean flat surface.  Knead dough and roll out to 1/8" thickness. Flipping the dough and dusting with more starch to prevent sticking. Use a circle cookie cutter to cut out rounds of dough.

Fill with your favourite fillings. Fold in half into semi-circles and press the edges to seal.

Boil perogies in a pot of boiling water till they float freely. Remove from the water and set aside.

In a skillet melt 2 tbsps of butter. Brown some sausage, bacon or kielbasa and sautee some diced onions and peppers. Add perogies and brown the sides. Be careful as the edges may break off, so be gentle. Remember the dough is delicate even when it's cooked. Pan fry till a little bit golden brown.

Serve with sour cream and diced green onion.

Bon apetite!

Vivian

Cinnamon Almond Granola

Ingredients:
2 cups rolled oats (gluten & wheat free)
3/4 cup sliced almonds
3 tbsps cinnamon
3 tbsps coconut oil
3 tbsps honey, agave or brown sugar

Mix all ingredients except almonds thoroughly and bake at 300°F till crunchy and slightly browned. Toss in sliced almonds. Cool and store in air tight container for up to 2 weeks.

Sprinkle on cereal, ice cream, yogurt or fruits for a healthy topping.

Simple Potato Salad

Ingredients:
4 cups whole pearl/mini potatoes cooked diced with skin on
2 hardboiled eggs shelled diced
GF honey mustard
1 tbsp dried dill
1/2 tsp paprika or cayenne or fresh red thai chillies minced
1/2 tsp fresh ground black pepper
6 green olives pitted diced
Substitute olives with a large pickle for your preference.
Optional: 1/4 cup onion minced
Optional: 1 spring of green onion finely sliced

Mix all ingredients together in a large bowl. Add salt if you'd like. But the salad tastes good without. Add more honey mustard if you prefer more dressing.

Well.ca Review

Hello Foodies,

Today I'm back with a mini haul from Well.ca. If you are not familiar with them, Well.ca is a Canadian online health + beauty store based out of Ontario. Woot! That's where I'm from :)

Everything was carefully wrapped and a lovely handwritten message from Deb. I thought that was a sweet personal touch.

Thank you for the prompt shipment and the package arrived in perfect condition. I loved how they wrapped my cookies in bubble wrap and put them in a separate box. No one likes a bag of crumbs. :)

For those that enjoy gluten free or organic treats, this website has got plenty. And for those who like to cook they've got some cool gadgets too. On my next purchase I plan on purchasing one of those julienne peelers to make myself some raw veggie noodles.

Thanks Well.ca, I will be back for another shopping spree soon.

Vivian
maydaydesigns.blogspot.ca

Chewy Oat Bar

Hello Foodies,

Today I'm back with a comparable recipe to the Starbucks Oat Bar. This buttery, creamy and semi-sweet chewy goodness. Great for snacks and breakfast on the go. I don't necessarily make them into a bar form, sometimes I just roll them into 1" balls and call it a day.

Here's what you'll need:

1 cup quick oats
1 cup quick oats, blended into a coarse flour in a food processor/blender
1/4 cup butter, unsalted
1/2 tsp salt
4 tbsp cinnamon (optional)
1 tbsp vanilla extract
2 tbsp raw honey
2 tbsp agave nectar
2 tbsp golden cane sugar
2 tbsp hot water

In a saucepan melt butter at medium/high heat. Add salt, vanilla, honey, agave nectar, cane sugar and bring to a boil. Once it is boiling, turn the heat down to low and cook for another minute. Make sure your liquid is not sticking to the saucepan, stir to melt the sugar.

In a large bowl mix 1 cup of quick oats with the other cup of blended quick oat flour. Mix well with cinnamon.

Pour the hot liquid into the dry ingredients and mix well. Add hot water, 1 tablespoon at a time until you've reached your desired consistency. NOTE: You may need more than 2 tbsps of hot water. Add more water if the mixture is too dry or if you like it to be more chewy.

In a greased rectangular pan, press the mixture into the pan and level off with your hands or a spatula. Or you can take a spoonful and roll it into a ball, repeat till you have a cookie sheet full of them.

Place in fridge for at least 1 hour to set. Remove from fridge and cut into squares. Store in an air tight container.

Hope you like my take on the delightful Starbuck's snack.

Enjoy!

Vivian
YourInnerGreek

Hoisin Sauce Recipe

Great for bbq, chicken and seafood. The term 'hoisin,' means seafood. But traditionally this sauce is used when serving Peking Duck as well as Crispy Suckling Pig in Chinese culture. In Vietnam, it is used as a dipping sauce for soup noodles and salad rolls.
Here is what you will need:

4 tbsps gluten free tamari sauce
2 tbsps nut butter
1½ tbsps agave nectar
2 tsps apple cider vinegar
⅛ tsp garlic powder
2 tsps sesame seed oil
2 tsps siracha sauce
⅛ tsp black pepper

Whisk all the ingredients together and voila. Great for wraps and sandwiches. Use it as a bbq glaze instead of store bought bbq sauce. Brush onto salmon steaks and bake in the oven till it is done. Sprinkle with fresh cut green onions and thai chillies.

Gluten Free Oh So Garlic Bagels

Hello Foodies,

Today I'm going to share a successful test kitchen recipe with you. These are so chewy and delicious.

Ingredients

Makes approximately 12 bagels

2 cups of white rice flour
1 cup of brown rice flour
3/4 cup of tapioca starch
1 tsp of sea salt
1 tsp of guar gum or xanthum gum
1/2 tsp of baking powder
1 cup of warm water
2 tbsps of warm water
2 1/2 tsps of active dry yeast
1 large organic egg or 1 tbsps of flax gel
3 tbsps of brown rice syrup
3 tbsps of garlic granules
2 tbsps of coconut oil
4L of water for boiling the dough rings
Different coloured Sea salt, sprinkle to your liking

Procedures

In a large bowl combine white rice flour, brown rice flour, tapioca starch, salt, xanthan gum, garlic granules and baking powder. Whisk to combine.

In small bowl, combine 1 cup warm water and active dry yeast. Stir. Allow to stand for three minutes.

Add water-yeast mixture, egg, brown rice syrup, and coconut oil to dry ingredients.

Mix until dough forms, approximately 5 minutes. The dough should be firm but not dry. Don't forget to scrape the bottom of the bowl to ensure the ingredients are thoroughly mixed. If it is too dry add 2 tbsps of warm water.

Pour dough onto lightly floured counter or cutting board. Knead dough into a ball until smooth. Don't knead too hard as gluten free dough is very delicate.

Place dough to lightly greased bowl. Cover with plastic wrap and allow to rise until almost doubled in size, about 1 to 1 1/2 hours.

Preheat oven to 425F.

In a large pot bring 4L of water to a rolling boiling.

Pour dough out onto a very lightly floured countertop or cutting board. Punch down dough gently to deflate. Cut into 12 pieces.

Cover dough with plastic wrap. One at a time, knead each piece of dough until smooth. Then, roll out the dough pieces into 12" logs.

Line 2 rimmed baking sheets with parchment paper. Working one log at a time, form the dough into an "O".

One at a time, boil the bagels. If the bagel floats, boil for about five seconds. If the bagel sinks, wait for it to float to the top of the water and then remove. Return boiled bagel to the prepared baking sheets. Sprinkle generously with sea salt.

Bake until golden brown, about 25-30 minutes, rotating baking sheets halfway during baking. Remove and allow bagels to cool. Bagels are best served the day they're made like any gluten free baked goods. These can be frozen and kept for up to 1 month.

Enjoy!

Coconut Chilli

Hello Foodies,

Today I would like to share a creamy and delicious vegan hearty meal.

Ingredients:
1 can of black beans, drained and rinsed
1/2 cup of green lentils
1/2 cup of buckwheat grouts
2L water
1 can of coconut milk
2 tbsps of tomato paste
1/2 cup diced tomatoes
1/2 cup diced onion
1/2 cup diced bell peppers
1 diced jalapeno (optional)
Salt & pepper to taste

In a large size pot bring water to a boil. Add lentils, cook for 20 minutes or until tender occasionally stirring. After 10 minutes add buckwheat grouts. Drain the cooked lentils and buckwheat in a colander and place back into the large pot.

Add black beans, tomato paste, tomatoes, onion and bell peppers; jalapenos (optional). Cook for 10 minutes, stirring frequently. Add coconut milk and cook for 10 more minutes.

Season with salt and pepper and serve.

Enjoy :)

How to Meatless...

Hello Foodies,

Today I bring you an 'no fail' meat alternative recipe. My mother has been doing this for over thirty years. Here's what you will need:

For meatless ground meat:

1 package Organic GMO Free Firm Tofu, drain and squeeze out all excess liquid. Break up the tofu with a fork, mash to the consistency you require.Marinate with your favourite spices for an hour or longer. Avoid adding liquid marinate if you want this in a dry dish like taco meat.

For meatless sliced meat:

This recipe requires a couple days of preparation. Again you will need 1 package Organic GMO Free Firm Tofu. This time you will leave it in the original package unopened and place in your freezer for at least three days.

Defrost. Drain. Squeeze out all excess liquid. Place the block(s) of tofu on a plate lined with paper towels. Let sit for about 20 minutes to soak up any remaining moisture.

Slice into 1/8" shreds or slices. Panfry until slightly crispy & golden on both sides. I use coconut oil or olive oil for this. Remove from pan and lay out the pieces over a plate lined with paper towels. This will drain the oils. Let cool.

Voila, you can now add these shreds or slices to any stirfry, curry or sandwich of your choice. For use as sandwich meat you can sprinkle it with salt and pepper and some herbs when they are still hot.

I really hope you enjoy these homemade meatless meat recipes I'm sharing. From my mommy's kitchen to yours.

Happy Meatless Days :)

Vivian 

Flourless Chocolate Banana Nut Muffins

Here's a new favourite of Beau's. I made these on a whim for him to take to school to share with his classmates. Apparently it was a hit! :)

Ingredients: 

4 squares semisweet chocolate, chopped
1/2 cup butter or use coconut oil or margarine for vegan version
3/4 cup cane sugar
1/2 cup cocoa powder + more for dusting the muffin tins
3 eggs, beaten or use flax gel for vegan version 
1 cup nuts of your choice, chopped
1 ripe banana, mashed
1 tsp vanilla extract  
 

Preheat oven to 300F. Grease a 12 muffin tin, and dust with cocoa powder. 
 
In a double boiler over low heat, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, banana, nuts and vanilla. ~~Add an extra banana for extra banana-y goodness~~

Pour batter equally into prepared muffin tins.
 
Bake in preheated oven for 30 minutes. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely.



Happy Baking my Foodies :)

Love V

2013/03 March Favourites

Hello Foodies!

Listed below are my March Obsessions. I hope you will find something that you enjoy also.

Banana Chips - crispy, buttery and slightly sweet

Clementines - juicy and sweet, great source of vitamin C

Jazz Apples - crunchy semi sweet and tart, just the way I like them

Pineapple - I usually let them ripen in the kitchen fruit basket for a couple days before I dissect it. It takes about 20 minutes to cut up a pineapple and give it a salt water bath. But the results are always worth it.

Cascade Ice Raspberry Lemon Twist - sugar free, caffeine free, sodium free sparkling water

Dried Turkish Apricots - yummy snack

Natural whole almonds - delicious quick snack that is filling when you are hungry.

Cinnamon - love this in my cereal or in my almond or rice milk.

Broccolini - delicious steamed

Homemade Salsa - see my pico de gallo recipe, salsa and chips and great burger topper.
Pico de Gallo Limon Recipe

Homemade Nachos - quick and easy meal that is equally delicious.

Buckwheat Hot Cereal

Although Spring is here, the weather is still cold. I love starting my day with a hot cereal. Here's my personal favourite recipe,  you are welcome to alter it to your preference.

Ingredients:
1 cup buckwheat grouts
2 cups water
3 tbsps cinnamon powder
2 tbsps brown sugar, maple syrup,  honey or agave nectar
1 cup almond milk, rice milk or coconut milk

Cook the twice washed buckwheat in water on medium high heat. Bring to a rolling boil then turn down to medium low heat. Cover the pot with a lid. Let cook for 15-20 minutes until tender.

Remove lid and stir in cinnamon and sweetener. Add milk of your cereal. Stir well and serve. Add fresh or dried fruits, chia seeds, hemp seeds or flax.

Enjoy :)

2013/02 February Favourites

This month has gone by so quickly and I have some new favourites to share with you.

Restaurants:

Heirloom on West 12th@ Granville

I especially love their build your own brunch menu. The coconut milk black beans are to die for. If you don't already know, Heirloom is a vegetarian restaurant that offers vegan and gluten free options.

If you enjoy eclectic style, you will love this place. They serve you tea in vintage tea cups and lovely tea pots from David's Tea. And did I mention I love David's Tea? :)

Foods:

Avocado, I eat these like a kiwi with a spoon. Or I mash them with the juice of a lime and lime zest. Spread the avocado mash on toast = Mega YUM

Kettle Corn, one of my loves, battle of the sweet and the savoury. Great TV snack :)

Cinnamon, adds great flavour to cereals, popcorn and rice milk

Coconut Oil, my butter alternative

Organic Brown Rice Milk, non dairy smooth and slightly sweet

Unripened Goat Cheese, great substitute for cream cheese

Rice Cereal, my alternative to oatmeal, great way to change it up once in a while

Beverages:

Earl Grey Tea

Propel Vitamin Powder in Raspberry Lemonade

Prosecco

Lavender & Chamomile Tea

Organic Echinacea Tea

Hope I've inspired you to try some of these products that I am loving for the month of February.

Happy Blogging ;)

Raw Brownie

Cake Ingredients:

2 cups pecans, walnuts, pistachios or cashews (unsalted) [I've also used 1 cup hemp seeds & 1 cup nuts of your choice]
1 cup pitted dried cherries
⅛ tsp sea salt
⅛ tsp lemon zest
2 tsp vanilla extract
1 large avocado, roughly chopped
½ cup cocoa powder

Frosting:

3 large avocados
⅛ tsp sea salt
½ cup cocoa powder
½ cup agave nectar, add more to taste

Directions:

Active time: 40 minutes
Total time: 3 hours, 40 minutes

In a blender, mix the cake ingredients, then pat down in an 8-inch square baking pan.

Puree all frosting ingredients in a blender and spread on the cake base.

Cover and freeze at least 3 hours. Cut into 2-inch squares and serve cold.

Hope everyone enjoys my version of the fabulous Heirloom Restaurant's raw brownie. I love the ones from Heirloom but I don't travel out that way often enough.

2013/01 January Favourites

Lately I've been obsessed with extremely healthy foods for my course meals. I do have my share of junk food for snacks here and there also.

This month's food obsessions are...

Celery Sticks

Ruby Grapefruit

Quinoa
Turkey

Spinach

Soft Unripened Goat Cheese

Cashew Almond Pumpkin Seed Brittle

Here are all of this month's beverages that I've been loving...

You will see a reoccurring theme...

Brown Rice Milk

Bigelow Jasmine Green Tea

Arizona Green Tea

Aquafina Fuji Apple Pear Vitamin Water

David's Tea Coco Mint Cream Tea

Sencha Shots

Also for sweetener I have been using Blue Agave Nectar. I find it to be twice as sweet as honey. So I use very little.

Coco NUT Bars

2 cups brown rice flour
1 tsp baking powder
1/2 tsp sea salt
2/3 cup coconut oil
2 cups golden cane sugar
1 tbsp vanilla extract
3 large eggs
1-1/2 cups dark chocolate chips
3/4 cup chopped pecans
1/2 cup unsweetened shredded coconut

Preheat oven to 350F.

Grease a 9x9 brownie pan.

In a large bowl cream the coconut oil, sugar, eggs and vanilla extract. Sift flour, salt and baking powder into the wet mixture.  Slowly combining the wet and the dry ingredients. Mix until blended. Fold in chocolate,  nuts and coconut.

Spread this mixture evenly into greased pan. Bake for 22-27 minutes or until golden. Let cool before cutting into squares or bars. I personally like to cut them into little bite size pieces as a snack.

Hope you enjoy this chocolaty & nutty treat.

Happy Baking & Prosper!

Chimichurri Sauce

Makes approx. 8oz

1 cup fresh flat leaf parsley
1/2 cup rice bran oil
1/3 cup apple cider vinegar
1/4 cup fresh cilantro
2 garlic cloves, peeled & crushed
1 tsp dried crushed red chillies
1/2 tsp sea salt
1 pinch ground cumin
Juice of 1/2 lemon (this helps preserve the vibrant green colour)

Puree all ingredients in a blender or food processor. Transfer to a glass bowl, cover with saran wrap and let stand at room temperature. This sauce can be made up to 2 hours ahead of time. Compliments grilled meats and seafood well.

Stir with a spoon before serving on meats and seafood.

Simple Chicken Pad Thai

1 pkg dried flat rice noodles, soaked drained
2 eggs, beaten
4 tbsps vegetable oil, separated into 2's

Pad Thai Sauce
1/2 cup ketchup
1/2 cup water
2 tbsp tomato paste
2 tbsp apple cider vinegar
1 tbsp brown sugar
1-2 tsps fish sauce or tamari sauce
1 tbsp tamarind paste

Topping
1 cup bean sprouts
1/4 cup toasted crushed peanuts
1 lime, wedged

1 cup chicken breast, sliced boneless skinless
Chicken Marinate
2 tbsp cornstarch
1/2 tsp white pepper
1 tbsp tamari sauce
1/2 tbsp brown sugar
1 lime leaf, shredded

In a sauce pan cook all the sauce ingredients till it reaches a syrupy consistency. Set aside.

Preheat a wok on medium high heat. Add 2 tbsps oil and swirl around the wok to coat it. Place chicken into wok and noodles pan fry till cooked. Push the noodles aside and add beaten eggs and scramble. Now mix the noodles,  eggs and chicken together.

Add sauce to the noodle mixture. Continue to toss noodles to coat evenly. Serve hot. Top with crunchy peanuts, crisp bean sprouts and wedges of lime.

Enjoy

Lady Finger Cookies

Ingredients
3 eggs whites
6 tablespoons sugar
1/4 cup tapioca starch
1/4 cup sweet rice flour
2 tbsp sorghum flour
1 tbsp millet flour
1/2 tsp agar agar

Preheat oven to 325F.

Line 2 cookie sheets with parchment paper or silicone mats.

Beat egg whites until stiff peaks form. Slowly add sugar, continue beating until whites are stiff and glossy.

In a small bowl, whisk together the tapioca, sweet rice, sorghum, millet and agar agar. Sift the flour mixture twice.

Slowly add flour mixture over the egg mixture, then fold gently until just mixed.

Transfer half the batter to a pastry bag or ziplock bag with a plain tip, pipe 3" stripes, about 1/2" apart.

Wait 5 minutes for batter to set.

Bake for 10 minutes, then turn cookie sheets around and bake for 5 additional minutes, until puffed and slightly golden.

Let cool for 5 minutes on cookie sheet, then transfer to cooling rack.

So good for coffee dippers.

Food & Entertaining: Recipes for Dinner Party with Friends-Winter Edition

Event Planning & Entertaining: Dinner Party with Friends - How To (Winter Editio...: Party of 4 Winter dinners are usually rich and comforting. It's about a menu full of warming dishes made with lots of love. For those whom ...

Cooking Accessories & Gadgets Haul

I was in Toronto earlier last year in November. I went a little crazy in a Japanese cookware store as well as some other baking supply store.

I picked up a few things for myself as well as my Sister-in-Law. Below are a list of gadgets I purchased:

Heart Shaped Egg/Pancake Ring

Makes the perfect heart shaped egg or pancake. Just in time for valentine's day. Or any day for my beautiful Sister-in-Law and nieces :) Hope you ladies enjoy your 'hearty' breakfasts. 

Beautiful Blue & Pink Floral Cupcake Liners

Makes a simple cupcake look even more elegant. A childhood friend of mine is currently taking a Pastry Chef course. I gave her a set of these cupcake liners as a Christmas present and she loved them.

 

Sushi Press and Molds

 

Fill the mold with sushi rice. Press and remove from mold.

Dumpling Maker

 

Just line the press with dough sheet. Place filling in the middle. Fold the dumpling maker in half and voila.

Bacon Garlic Caesar Salad

Serves 2

Salad Ingredients:
2 heads of Roman Hearts roughly cut
6 slices turkey bacon, cooked till crispy and roughly chopped
1/4 cup shredded Parmesan cheese

Dressing Ingredients:
4 tbsp fresh lemon juice
Salt
Pepper
2 tbsp sour cream
1 tbsp Dijon mustard
1/2 tsp anchovy paste
2 cloves fresh garlic roughly chopped

Blend dressing ingredients in a food processor. Toss salad ingredients with dressing. Serve.