Cookies!

Kate, When I told you these were healthy today you didn't believe me initially.  But they are.  They are as healthy as I think cookies can get.  They have no butter, white sugar or flour in them.  And boy are they chocolatey!  My mom's friend emailed me the recipe.

Yesterday they had a slight avocado aftertaste but I think that's only because I was trying to taste it.  Today, nada.  So to really enjoy these puppies I advise you to wait a day (I know, impossible!)

Here's the recipe.

http://thesmoothielover.com/healthy-avocado-chocolate-cookies/

Enjoy!  They are very easy to make.

-Amanda

Friday Night Food

Kate, I popped open a bottle of vino.  Had a little MJ, Otis Redding and Louis Armstrong playing and made one of my standby summer meals.  I know it's not feeling very summery out but what the hey, I went for it anyways.  I love this Gwyneth Paltrow recipe.  She recommends salmon but I used Cod and have used several different types of white fish and it always works.

The corn salad on the side is as simple as can be and compliments it perfectly, if I do say so myself.  It's just corn, avocado and grape tomatoes.  The dressing is - juice of one lime, zest of half a lime, a small handful of chopped cilantro (do it!), olive oil (I just pour a few tablespoons) a drop of white wine vinegar and salt and pepper.  Pour it over the rest and done!

The kiddos are asleep and now we are going to fire up an episode of Suits, Parenthood and Scandal.  Happiness is!

Enjoy your Friday evening all.

-Amanda

Chris' birthday

Amanda, Chris' Birthday was a success. His family came over and I served cake and coffee. But it was really his birthday gift that was the best part. I had the kids photographed by a wonderful friend Jennifer Parsons and kept it a secret from Chris. The kids were kind of an embarrassment - not smiling or cooperating. In reality, just being themselves. Turns out that being themselves looks good on camera.... Jenn caught exactly who they are.

So I had a photo book made for daddy and he just loved it. How could he not?

The new ice cream cake recipe I tried was also quite yummy. Here it is:

Recipe from www.foodnetwork.com

Ice Cream Crunch Cake

Ingredients 2 1 1/2 -quart containers vanilla ice cream 1 9 -ounce package chocolate wafers (such as Nabisco Famous) 1 7 -to-8-ounce bottle chocolate shell ice cream topping 1 1 1/2 -quart container chocolate ice cream 5 cups whipped cream Rainbow sprinkles, for decorating (optional)

Directions Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.

Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.

To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

-Kate

Friday Night Food

Kate, We are not having company over tonight so I just made a salad but it's a great salad.  It must seem like all I eat are salads from my two food posts this week but trust me this is not the case!  I needed something healthy to give me energy because this week has totally zonked me with Isla's teething and our lack of sleep.  I usually tend to get into a lot of easy, not so healthy options when I'm feeling this tired (pizza yesterday) but really what is needed is food that makes you feel energized and not like heavy hippo.

The salad was really easy because I made the brown rice in advance and just bought a rotisserie chicken.  On top of that it has feta cheese, grape tomato, chickpeas, spinach and avocado.  I made a honey mustard dressing and voila!  Super easy and very healthy. ( I know some of you may be thinking really!? Brown rice and salad but honestly it's delicious).

Enjoy your Friday night!

-Amanda

Dolly's Chicken

Amanda, The temperature is supposed to be above zero tomorrow and I got so excited at the prospect that I made a summer chicken recipe for dinner tonight. It's very easy and very tasty. I say that it's a summer dish because the lemon in the marinade makes the chicken light and fresh and it's meant to be cooked on the barbecue.

I got the recipe from my mom who obviously got it from her friend Dolly since she refers to it as Dolly's Chicken. I would love if someone referred to a dish with my name attached to it. Preferably something chocolate.

Dolly's Chicken

4-6 chicken breasts

3 tbsp Olive oil

1 Lemon - squeezed

1 tsp Montreal steak spice

1 tbsp fresh rosemary

1 clove garlic, crushed

Combine all ingredients and mix well. Add the chicken, turning to coat each piece completely. Place the chicken in refrigerator for 30-40 minutes.

Grill chicken, turning and basting occasionally until the chicken juice runs clear.

My mom gave me a loaf of her Soda bread today so it became a part of our dinner. It is also a great recipe so I will provide it below.

Soda Bread

5 c graham flour or whole wheat flour

2 c white flour

1/2 c wheat germ

3/4 c sugar

1 qt buttermilk or whole milk + 4 tbsp vinegar

41/4 tsp soda

3 tsp salt

Combine all dry ingredients and then add milk.

Divide into two greased pans and bake at 375 degrees for 50 mins.

-Kate

Friday night food

Kate,

We are having people over again this evening.  I have two organic roast chickens in the oven as I write and oh my goodness does it smell lovely!  Nothing like a simple roast chicken to cap off the week.  I love this Ina Garten recipe because it is so easy and tasty.  I add fingerling potatoes in with the chicken and vegetables and a little white wine.

Here's the recipe.

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html

The following day I usually make this Thai chicken soup with the leftovers.  I also add in bok choy and rice noodles.

http://www.againstallgrain.com/2012/05/11/tom-kha-gai-thai-coconut-soup

I've opened a nice buttery Chardonnay and have already had a few sips...

Enjoy your Friday evening everyone!

-Amanda

Food52

Kate, Ahhhhh, chicken marbella, one of my favourites as well!   An oldie but a goodie.  Staying in the food genre, I thought I would share a new food website I was lucky enough to hear about through my cousin (thanks Ari!).  You can find it here -  http://food52.com/

I'm pretty excited about it.  It spans healthy and interesting recipes like a one pot kale and quinoa (there's goat cheese and pine nuts in it.  Right up my alley), to interesting articles and things to shop for, like what to drink with pizza and a new coffee brewing system and making your own alcoholic ginger beer!  Can you feel my excitement!

Here are some of my preliminary recipe finds,

http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf

Grilled Chocolate Sandwiches!

http://food52.com/recipes/26837-grilled-chocolate-sandwiches

An easy and "really good" Bolognese

http://food52.com/recipes/26984-nigel-slater-s-really-good-spaghetti-bolognese

This radicchio, egg and avocado toast is calling my name and making me think of a light and healthy summer lunch or dinner.

http://food52.com/recipes/26877-bagna-cauda-toasts-with-radicchio-egg-and-avocado

I love finding an interesting and healthy food website.  Feels like Christmas morning for me....or almost.

Anyways, I will try and make the quinoa today, if not tomorrow and will post pictures and a review.  I'm having people over for dinner tonight and am making the sausage and chickpea pasta I posted about a while ago.  Comforting, healthy and yummy!

http://kateandamanda.com/2014/01/12/yummy-pasta/

I know it's only the morning but open a bottle of good wine and enjoy your Friday evening everyone!

-Amanda

Chicken Marbella

Amanda, It was our turn again to make dinner. Guess what we made?

Chicken Marbella

Makes 10 portions - courtesy of The Silver Palate Cookbook

Ingredients

• 4 chickens, 21/2 pounds each, quartered.
• 1 head of garlic
• 1/4 c dried oregano
• Coarse salt
• 1/2 c red wine vinegar
• 1/2 c olive oil
• 1 c pitted prunes
• 1/2 c pitted Spanish green olives
• 1/2 c capers with a bit of juice
• 6 bay leaves
• 1 c brown sugar
• 1 c white wine
• 1/4 c Italian parsley

Instructions

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate overnight.
2. Preheat oven to 350.
3. Arrange chicken on single layer on one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 mins to an hour, basting frequently. Chicken is done when thigh pieces, pricked with a fork, yield clear juices.
5. Can be eaten cold / at room temperature.

Even the smell it emits while it's cooking is sensational. The prunes, the olives, the capers. So good.

I thought of you and our lovely dinner at your house. Hope the cold isn't erasing all the good sun you absorbed in Fla. Will be seeing you soon enough!

-Kate

Dunkin

Amanda, A long time ago, while in New York, my sister tried to convince me that Dunkin Donuts coffee was fantastic and I scoffed at her. My obsession with Starbucks blinded any coffee alternatives so I continued to buy my americano misto and snobbed my way through NYC. A couple years later, in Florida, my in laws bought a bag of Dunkin Donuts ground coffee and I ate my words. It was delicious... Smooth and rich. Could it even be better than Starbucks?

Well, the starbucks experience usurps the dd experience, but the coffee itself I enjoy equally.

I now associate our Florida trips with Dunkin coffee and look forward every morning to my cup of Jo and then another one in the afternoon.

I plan to smuggle some home in my suitcase. Don't tell the authorities.

-Kate

Best pizza sauce

Amanda,

Chris and I were in charge of dinner tonight. I had seen a recipe for homemade pizza sauce in House and Home magazine this month and thought we'd try it out. The sauce was lovely. I think it can be used as a simple pasta sauce for tomorrow too.

The pizzas were yummy but no one made it to the table on time. Some were barbecuing fish that they caught, others were tending to our broken boat and the kids had already eaten their own personal pizzas. Island living...

-Kate

Seafood Risotto

Kate,

Mike and I were supposed to go out on our first "date night" in 6 months last Friday night.  We were going to go to this great tapas restaurant followed by a brewery where they have a live band.  Well, that all got scratched when I saw fresh lobster, scallops and shrimp followed by the aroma of shallots cooking on the stove.  While I feel bad that I nixed our night out over seafood risotto, I'm happy to say that the dish lived up to my expectations and more!

This is a combo of a few different seafood risotto recipes that Spence and Jan have tried and Spence has perfected.  This is the type of recipe that apparently is perfect for about 4 people (always ends up perfect) but he doubled it for us since there were 7 of us (for some reason  it is sometimes dicey when doubled).  Expect to be at the stove chatting with a glass of wine for about 30-40 min with your company.  Open up a really nice bottle of white wine and enjoy!

Ingredients

Arborio rice, Sauvignon Blanc, whatever seafood you like, broth (recipe and ingredients follow), olive oil, 1 shallot, 2 cloves garlic, 1 lemon (to zest), tarragon, parm cheese ( 1 cup), butter.

First you have to make the broth in advance but it's very easy so instead of just buying it take this extra step!

Broth

Carrots-a handful or so.

2 Onions

Garlic- a few cloves.

fennel and leeks or celery.

3 cans water and 3 cans seafood stock.

Boil and simmer for an hour.

Risotto 

So this is the part where you pour yourself a big glass of wine because you will be chained to the stove for a while.

Also pour one glass of Sauvignon Blanc or Viogner and let sit at room temperature for the risotto.

Prep- Mince everything below and keep seperate.

1 Shallot, 2 cloves, 1 large lemon zest, 2 tbsp of tarragon.

Side note - Make sure broth is hot when starting the rice process.  Boiling with small bubbles - too hot is not good.

1) Lightly sear seafood with garlic+shallot+oil+salt+pepper.  Spence likes to add chili flakes as well.  Remove from pan  and put aside.  Try to remove the seafood while leaving everything else in the pan.

2)  Medium heat.  Use the same pan and pour two cups of rice in (add more oil if necessary).   The idea is to lightly brown the rice. (3-5 min)

3) Add the wine ( 2/3 cup or so) lemon zest, tarragon.  Let wine evaporate than add the broth.

-start with 2 laddles of broth.  Simmer over medium/low heat until all the liquid absorbs stirring often.  Then add only 1 laddle of broth every time it evaporates.  Again, make sure broth is always slightly boiling.

The entire rice/broth process takes apprx. 30 min.  After 30 min taste.  Rice should be tender and creamy.

4) Finally- add in the seafood + parm cheese (most seafood recipes will tell you not to add cheese but I'm not changing a thing) and 2 tablespoons butter, s & p to taste.  Cook for maybe 5 more min and serve immediately.

I have not made this yet but I will make it for you and Chris when we are all back!  It was amazing.  Go forth and try it for yourself!

-Amanda

Too Much Chocolate Cake

Amanda, BEST CAKE EVER. 

Seriously, i just made the best cake ever.

#1. It is full of chocolate.

#2. It is so easy that I almost don't want to post about it.... You won't be impressed now when I make it for you.

#3. I wasn't the only person who loved it.... In fact, John asked me to post the recipe on our blog.

Credit goes to my sister-in-law Stef, who found the recipe, served it to me and thus inspired me to make it myself.

From allrecipes.com:

Too Much Chocolate Cake

1 package devil's food cake mix

1 package chocolate instant pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups mini chocolate chips

Heat oven to 350 degrees. In a large bowl, mix together devil's food cake mix, instant pudding, sour cream, vegetable oil, eggs and water. Stir in chocolate chips with a spoon and pour into a greased 12 cup bundt pan.

Bake for 50-55 minutes. Remove from oven and allow to cool before placing it on a plate. Dust with icing sugar or glaze with chocolate.

-Kate

The ever soothing Tea

Kate, This morning really made me feel like mother of the year! (I am saying that with as much sarcasm as I can muster)  It was a tough morning to say the least.  It was a morning of negotiations, threats and crying.  When I got home this afternoon, lunch was more of the same, I felt like I needed a drink!  Since I can't do that yet, that's for tonight with my bf, I thought about another soothing beverage.  Tea!  My grandmother dries her own mint and basil from her garden in the summer and gives it to me to enjoy all winter long.  It really is a lovely thing to do rather than buy tea.  Mint is also really lovely after dinner.  When I make it I do 3/4 mint and 1/4 basil.

Also, thank you to the fellow moms who share their woes.  It makes you feel okay not to be "mom of the year" every day!  I hope you too can enjoy whatever it is that comforts and soothes your nerves.  To a better day tomorrow!

-Amanda

Mexican Lasagna

Kate,

I don't think I have ever made this for you but it's one of those things I make that is always devoured and I am always asked for the recipe afterwards.  So I thought I would share it with everyone!  I had it once at a party and asked for the recipe and it's been a staple in our house ever since.  I also really like it for a dinner party because you can make it a head of time and just enjoy the evening while it bakes.  It's kinda like a messy enchilada with more stuff in it.

This is not an exact science but here's the jist.  You can half this as well which I do for just Mike and I.

Cilantro, a few handfuls chopped. (even if you say you don't like it)

Green enchilada sauce- I use La Victoria or San Miguel.

5 or 6 chicken breasts depending on the size.

Green onions-a full bunch only white and light green needed.

Black olives (if you don't like olives this is optional but it's also good for texture)

Corn tortillas (Don't use wheat as they are not firm enough)

Cheese that's already shredded at La tortilleria or Monteray Jack.

I just go to La Tortilleria which is either on Dufferin at Bloor or on Kipling just north of Norseman and get the sauce, corn tortillas and cheese.  I also like the La Victoria Sauce a little bit better.

Cook your chicken with whatever spices you like.  I do cumin, chili powder and s & p on the bbq or you can poach the chicken so it's nice and moist.  Make sure you don't over cook it.  Chop the chicken into small pieces.

In a 9 x13 baking dish pour a little green sauce and spread.  Next do one layer of corn tortillas.  It's ok if they overlap.

Spread more sauce evenly, then sprinkle chicken, chopped cilantro and green onion and olives and top with the shredded cheese.  Again do another layer starting with the tortillas.  There should be 2 layers of the chicken mixture but sometimes I do 3.  Like I said it's not an exact science.  After the last layer of tortillas I spread a little more sauce and top with cheese.

Put in a 400 degree oven and cook until bubbling and melted.  About 25 min.

That's it.  I usually do a corn, tomato and avocado salad on the side.  That will be the next recipe.

Hope you enjoy it!

-Amanda

Soup

Kate, Soup in the winter is a must.  Most people I know love butternut squash soup and already have a recipe they stand by but I thought I would share my recipe with you anyway because it is just so easy.  I made it for lunch today and it was just what I needed.  So creamy, comforting and lovely.

The recipe serves about 3-4 people but I often double it up.

1 yellow onion

2 tablespoons butter

1 tablespoon flour

1 butternut squash cubed or just buy it already cubed like me!

Rosemary or thyme

1 cup white wine

3 cups chicken stock

1/2 cup cream (I used whipping cream today because that's what I had but you can use half and half as well)

s & p to taste.

Dice and cook onions in butter  and salt for about 5 or 10 min until soft.  Add the flour and stir and cook for a min or so.  Add in the white wine, squash, rosemary and stock.  Bring to a boil.  Change heat to low and simmer for 30 min or so until squash is soft.  Pour into blender and blend until smooth.  Put back in pot with heat off and add cream, s and p.  You can heat it back up if it's too cool.

Additions- if you have goat or gorgonzola cheese you can crumble it on top or even add toasted almonds.  Also, it's creamy enough without the cream but I still add it! Voila!

-Amanda

Pasta con zucchini

Amanda, I made my go-to healthy pasta tonight. It's kid friendly and easy as can be. I found it years ago while searching to get greens into my kids and now it's a staple. I tweaked it a bit to suit our tastes.

 Pasta con zucchini

2 zucchini

2 tbsp basil

zest from one lemon

2 tbsp olive oil

2 cloves minced garlic

box of penne

salt to taste

Grate zucchini and squeeze to remove excess water.  Meanwhile heat oil and garlic on low. Add lemon zest after a minute. Add zucchini and basil. Heat water to boil and cook penne al dente. Strain and combine pasta with zucchini

-Kate

Yummy Pasta

Kate,

I made this pasta the other night and thought it was exceptional!  I added a few handfuls of frozen rapini for colour and health benefits and also used orecchiette which was great because the beans and sausage were scooped into the pasta.  Also, the recipe states that the lemon zest is optional but I think it's a must!

Here it is courtesy of Bon Appetite
http://www.bonappetit.com/recipe/pasta-with-chorizo-and-chickpeas

-Amanda