Recipes

Strawberry Cobbler Cake

A delicious cobbler-style cake which can be made with either fresh or frozen strawberries. The strawberries are scattered over the batter and topped with an oat crumble. Serve on its own or with a small scoop of ice cream.

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Course Dessert

Servings 8

Ingredients

For the batter

1/4 cup unsalted butter, softened
3/4 cup sugar
1 egg (large)
2 tsp vanilla extract
1 1/4 cup flour, divided (all purpose flour, whole wheat flour, or combination of both)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup plain Greek yogurt
1/4 cup milk
2 cups fresh or frozen strawberries (if using frozen, do not thaw)

For the topping

1/4 cup flour or oats (for a "true" cobbler, you can use flour; I substituted oats for extra fibre and crunch)
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cut into small pieces

Instructions

For the batter

Preheat oven to 350F. Grease an 8 x 8 inch baking pan.
In a large mixing bowl. cream together the softened butter and sugar.
Beat in egg and vanilla extract.
In a medium bowl, mix together half of the flour, baking powder, salt. Stir in yogurt. Add remaining flour and stir in milk to form a wet batter. Pour batter into the greased pan.
Arrange the strawberries in a flat layer over the batter.

For the topping

In a small bowl, whisk together oats and brown sugar.
Cut in chilled butter with a pastry blender or 2 forks. The topping will look crumbly.
Sprinkle the topping on top of the strawberries. It doesn't have to be completely even.
Bake for about 40 minutes or until a toothpick inserted comes out clean. If using frozen strawberries, you may need to increase the baking time by 5-10 minutes.

Keyword dessert recipe, fresh strawberries, frozen strawberries, strawberries, strawberry cake, strawberry cobbler, strawberry cobbler cake

Easy Chicken Kebabs

Chicken skewers and salad on a white plate, with a green napkin beside it

Easy Chicken Kebabs

You'll love how fast and easy this recipe is. Allow the chicken to marinade for at least 30 minutes to bring out the delicious flavour!

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Course Main Course

Cuisine Mediterranean

Ingredients

2 boneless chicken breasts, cut into 1 1/2 inch pieces
2 tbsp dried oregano
1 tsp dried rosemary
1 tsp paprika
1/2 tsp salt
2 cloves garlic, minced
3 tbsp lemon juice (about 1 lemon)
3 tbsp olive oil
wooden or metal skewers

Instructions

Place chicken pieces in a large bowl. Add spices, garlic, lemon juice and olive oil. Mix well, cover and marinade in fridge for at least 30 minutes or overnight.
Soak wooden skewers (if using) for 30 minutes. Thread chicken pieces onto skewers, leaving some space between chicken pieces.
Broil or BBQ chicken skewers for 10-12 minutes or until they reach an internal temperature of 165F. Flip skewers halfway through cooking.
Serve with your favourite salad!

Keyword Chicken kebabs, Mediterranean Chicken Kebabs, Mediterranean recipe

Portobello Mushroom Burgers

Portobello Mushroom Burgers

A "meaty" tasting burger bursting with flavour. Even my meat-loving husband loves these (although he needs to eat 2 burgers!)

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Course Main Course

Cuisine Vegan, Vegetarian

Servings 4

Ingredients

4 Portobello mushrooms
4 Tbsp olive oil
4 Tbsp soy sauce
2 Tbsp apple cider vinegar
2 tsp brown sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
2 tsp paprika
salt and pepper to taste
4 slices Swiss cheese (or your favourite cheese; optional)
4 buns
Your favourite burger toppings - lettuce, tomatoes, onions, avocado, relish, etc.

Instructions

Gently wipe the mushrooms with a mushroom brush. Trim off the stems and save these for a soup, salad or stir-fry. Place mushroom caps in a shallow dish with the gills facing up.
Mix the olive oil, soy sauce, apple cider vinegar, sugar and spices in a small bowl to make a marinade.
Brush the marinade along the mushroom gills, and then pour some of the marinade into the mushroom caps. Turn the mushrooms over and pour the remaining marinade on top of the mushrooms. Brush the marinade on mushroom tops.
Allow mushrooms to marinade 10 minutes. Turn mushrooms over so that gills are facing up again. Use a spoon to scoop the marinade and pour marinade into the mushrooms. Let mushrooms marinade for at least another 20 minutes.
Cook mushrooms on a heated grill for a few minutes on each side. Or pan fry on medium heat.
Enjoy your burger with your favourite buns and toppings!

Notes

This is a modified version of a recipe created by BudgetBytes.

Keyword mushroom burger, mushroom burger recipe, portobello mushroom, portobello mushroom burger, vegetarian burger

Dim Sum Stuffed Green Peppers

Sue Mah, award-winning dietitian

These shrimp stuffed peppers are one of my favourite dim sum dishes! Serve these as an appetizer or side dish (serves 6) or as main dish (serves 4).

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Course Appetizer, Main Course, Side Dish

Cuisine Chinese

Ingredients

340 g shrimp, shelled and de-veined
2 green onions, plus extra for garnish
1 tsp sesame oil
1 tsp salt
1 1/2 tbsp corn starch, plus more for dusting
3-4 green bell peppers
1 tbsp canola oil
1/2 cup chicken broth or water
1/2 tbsp oyster sauce
1/2 tbsp soy sauce
2 tsp cornstarch
1 1/2 tbsp water

Instructions

Finely mince the shrimp to create a paste. (Fold the minced shrimp over and continue to mince. Repeat this about 10 times until you get a paste. Or you can use a food processor.)
In a bowl, add shrimp paste, chopped green onions, sesame oil, salt and cornstarch. Mix well.
Cut each green pepper into quarters (or more pieces, if pepper is large). Remove seeds. To help peppers lie flat when cooking, trim off the curved ends. (Save these for a stir-fry or salad.)
Dust each piece of green pepper with cornstarch. You can sprinkle the cornstarch into the pepper with a spoon, and then tap the green pepper upside down to remove any excess. Chef Mah's tip (aka my Dad): This helps the shrimp filling to stick to the green pepper.
Spoon in the shrimp filling and press firmly into the pepper.
Heat oil in a skillet over medium-high heat. Cook peppers, stuffing side down for a few minutes until browned. Turn peppers over and cook for another few minutes.
Add 2 T water and steam for a couple of minutes until peppers are tender. Remove lid and continue cooking until all water has evaporated.
To make the sauce: Add broth (or water), oyster sauce and soy sauce in a small saucepan. Bring to gentle boil and reduce to simmer. In a small bowl, mix cornstarch and water to create a slurry. Gradually whisk slurry into the sauce until it thickens.
Garnish stuffed peppers with remaining green onions. Serve with sauce. Enjoy!

Notes

Keyword Chinese dim sum, Chinese food,, dim sum, dim sum recipes, green peppers, shrim stuffed peppers, shrimp, shrimp stuffed peppers, stuffed peppers

Quinoa Salad with Beets, Oranges & Arugula

This salad is just bursting with flavours – earthy beets, fresh citrus and peppery arugula! The beets give the quinoa a beautiful red hue! Add feta cheese for an extra hint of creaminess.

Ingredients

1 cup quinoa
2 cups water
2 cups arugula
4-5 cooked beets (about 1 lb)*
1 orange
Optional: feta cheese

Dressing

2 T olive oil
2 T red or white wine vinegar
1/2 tsp sugar
salt and pepper to taste

*You can roast, steam or boil beets. Or use packaged, pre-cooked beets.

Instructions

Rinse quinoa. Place quinoa and water in a small saucepan on high heat. Bring to boil, then reduce heat to medium-low and cover. Cook for about 10-12 minutes or until the liquid is absorbed. Fluff with a fork and allow to cool.
In a small bowl, whisk together olive oil, vinegar, sugar, salt and pepper.
Peel and dice beets. Peel orange and remove white pith. Cut each orange segment into thirds or quarters.
In a large serving bowl, combine quinoa and arugula. Gently mix in beets and orange segments. Add dressing and toss lightly. Optional: Sprinkle feta cheese over salad before serving.

Makes 6 servings

Shrimp & Pork Dumplings

You’ll love these delicious dumplings made with ground pork and shrimp. Feel free to substitute the ground pork with any other meat and / or swap the shrimp for meat. Enjoy!

Ingredients:

3/4 lb ground pork (or any other ground meat)

8-10 raw, peeled shrimp, diced finely

2 cups spinach or other leafy green veggie, minced

3 Tbsp minced fresh ginger

2 cloves garlic, minced

3 Tbsp sesame oil

3 Tbsp soy sauce

1/4 tsp pepper

30-40 dumpling wrappers

oil for cooking

hoisin sauce, soy sauce, chili sauce, or other dipping sauce

Directions:

Mix all of the ingredients (except the dumpling wrappers, oil and dipping sauce) into a big bowl to make the dumpling filling.
Keep dumpling wrappers covered with a damp towel to prevent the edges from drying out.
Place about 1 Tbsp of the filling in the centre of a dumpling wrapper. (Don’t overfill the dumplings.)
Dampen the edges of the wrapper with water.
Fold the wrapper in half. Start at the middle and pleat half the dumpling. Turn the wrapper around and repeat the pleating. (See video below for the pleating technique.)
Heat oil in a large pan on medium to high heat. Fry dumplings for a few minutes until they golden brown on the bottom. Flip the dumplings over and fry for another minute.
Pour 1/4 to 1/3 cup of water into the pan. Cover the pan with a lid and reduce heat to medium-low. Steam the dumplings this way until almost all of the water has evaporated.
Remove the lid and allow the dumplings to continue cooking until all of the water has evaporated, and the dumplings are dry and crispy on the bottom.
Serve with your favourite dipping sauce – hoisin sauce, soy sauce or chili sauce.

Makes 30-40 dumplings

Easy Apple Strudel Recipe

This easy and delicious Apple Strudel is made with flaky phyllo pastry.

The trick to working with phyllo pastry is to brush each layer with melted butter (or oil). If the phyllo pastry happens to tear, just press it back together.

Watch the recipe video here on YouTube

Ingredients

3 large apples, peeled, cored and sliced 1/8-inch thick (Royal Gala, Macintosh, or Granny Smith)
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup walnuts, coarsely chopped
3 T flour
8 sheets phyllo dough (9 x 14-inch sheets) , thawed
1/2 cup unsalted butter, melted
2 T turbinado sugar (or granulated sugar)

Directions

Preheat oven to 350°F. In a large bowl, add apples. Sprinkle in 1/3 cup sugar and toss to combine.
Mix in cinnamon and walnuts. Toss to combine. Add in flour and mix everything together with a spoon.
Line a baking sheet with parchment paper. Place 1 sheet of phyllo on the parchment paper. Brush lightly with some of the melted butter.
Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out. Add another phyllo sheet, brushing with melted butter until you have a total of 8 phyllo sheets.
Spread apple mixture over the middle of the phyllo (about 3 inches wide), leaving about 2 inches along each short end of the phyllo sheets.
Fold the short edges of the phyllo sheets over the filling. Roll up the long ends of the phyllo sheets to make the strudel shape.
Brush with remaining melted butter and sprinkle with turbinado sugar.
Cut 6-8 diagonal slits in top of strudel. This will make it easier to slice the strudel after baking.
Bake in the middle rack of the oven, until golden brown, about 35-40 minutes. Cool on a wire rack.
Serve warm and enjoy! Perfect for afternoon tea or dessert!

Makes 6-8 servings.

By: Sue Mah, Registered Dietitian

Roasted Brussels Sprouts Recipe

Husband: I think we’ve OD’d on Brussels sprouts these past few months.

Me: No such thing! And I proceed to serve up a 15″ x 21″ tray of roasted Brussels sprouts! Haha!

Ok, to be honest, we HAVE been eating A LOT of Brussels sprouts, pretty much since Thanksgiving in October. Because I make a big batch all at once, we’re eating them a few times each week.

But can you blame me?

These little green gems are nutrition powerhouses – packed with fibre, beta-carotene, vitamin C, folate, potassium and even vitamin K!

Plus they’re sooo easy to make! Try it and let me know what you think!

Roasted Brussels Sprouts Recipe

1. Cut Brussels sprouts in half or quarters.

2. In a large bowl, toss Brussels sprouts with olive oil, sea salt and pepper.

3. Place Brussels sprouts on a baking sheet. Bake at 400F for about 30 minutes or until lightly charred around the edges. (I bake them just a bit longer because I like the loose leaves to get crispy.) Enjoy!

[Image: Canva]

How to Make the Perfect Apple Pie

It’s apple season and the perfect time to make an apple pie!

Last week, I was invited to a virtual pie making class with the University of Toronto – University College Alumni and Chef Umie from Le Dolci bakery. What fun! Here’s their recipe for the Perfect Apple Pie, plus some tips and tricks to know before you get started.

Tips and Tricks

Keep everything cold, including your hands.
Use a cheese grater to cut the cold butter into pieces. (Remember tip #1 above. Your warm hands may accidentally soften the butter.)
Avoid overworking the dough. Friction is your number one enemy. The less you touch the dough, the better. If you re-roll dough too many times, it becomes tough, and who wants a tough pie crust, right?
Use a combination of shortening and butter for the flakiest crust ever.
Bake your pie in simple aluminum pie plate since it conducts heat the best. Ceramic pie plates are the prettiest, but they’re thick and take a long time to heat as well as a long time to cool – this could dry out your pie.
Choose tart apples such as Spy, Gala, Russet, Cortland or Macintosh.
When baking, it’s most precise to measure out ingredients by weight. A simple kitchen scale will do the job! I’ve included the approximate equivalent cup measures.

Pie Crust

Ingredients

375 g all-purpose flour (about 3 cups)

160 g cold butter (about 2/3 cup), cut into 1/2 inch pieces (or grated with a cheese grater)

125 g vegetable shortening ( about 2/3 cup), cut into 1/2 inch pieces

100 g cold water(about 6-7 Tbsp), (keep it in the fridge until you need it so that it stays cold)

5 g salt (about 1 tsp)

15 g brown sugar (optional)

Directions

In a medium sized bowl, combine the flour and salt. Add the shortening and rub into flour.
Grate the cold butter into the flour. Rub the butter into the flour until it looks like pea-sized crumbs.
Sprinkle cold water over the flour mixture and gently stir until it just comes together and the dough colour is creamy, not white. Always use less water instead of more. Remember, friction is your number one enemy.
Transfer dough to a floured counter, shape / squish the dough into a thick disc. Avoid kneading the dough. Cover dough tightly with plastic wrap (in a “T”-shape, i.e. fold the plastic wrap one way around the dough, and then fold another piece of plastic wrap in the other direction around the dough). Allow dough to rest in fridge for at least 15-20 minutes before rolling. While the dough is resting, prepare the apple pie filling.
Roll out the dough on floured counter. Flour your rolling pin. Roll any dough scraps under a piece of fresh dough to prevent overworking the dough. Roll dough to about 2-3 mm thickness. Cut out about half of the dough to form the bottom pie crust. Be sure to allow about 1/2 inch extra dough around circumference of the pie plate.
Roll the crust onto the rolling pin and carefully unroll it onto the pie plate.
Gently press the edges of the pie crust into the pie plate.
Roll out the remaining dough into about 10 thin ribbons.

Keep your rolling pin and surface well floured!

Apple Pie Filling

Ingredients

5-6 cups tart apples, peeled and cut into 1/4 inch pieces (about 4 apples)

1/2 cup sugar

2-3 Tbsp cornstarch

2 tsp fresh lemon juice

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 Tbsp butter (optional for dotting on top of the filling before clsoing the pie)

1 egg beaten with 1 Tbsp cold water (egg wash)

1 Tbsp sugar (for sprinkling)

Directions

In a large bowl, mix together apples, sugar, cornstarch, lemon, cinnamon and nutmeg.
Pour into the crust, leaving room around the edges to seal. Add in butter in small chunks (optional).
Create a lattice pattern with the ribbons of dough.
Brush the lattice with egg wash just before baking and sprinkle with sugar (optional).
Bake the pie or freeze to bake it another day.
If baking immediately: Bake in a 375 F preheated oven for 20 minutes, then reduce heat to 350 F and bake for an additional 40 minutes or until the pastry is golden brown and the centre of the pie is bubbling.
If baking from frozen: Bake from frozen in a 375 F preheated oven for 30 minutes, then reduce heat to 350 F and bake for another 60 minutes.

The cinnamon and nutmeg are the stars in the apple filling!

Ready for the freezer! Can be baked from frozen.

My favourite way to enjoy apple pie is warm with a scoop of ice cream! How about you?

Grandma’s Favourite Cheese Biscuits

What’s tea time without a little biscuit, right? This one bowl recipe couldn’t be easier! Enjoy them warm, for melt-in-your mouth deliciousness!

Ingredients

1/2 cup butter
2 cups all purpose flour
1 T sugar
1 T baking powder
1 T garlic powder
1 tsp salt
1 cup milk
2 cups shredded Cheddar cheese

Instructions

Preheat oven to 425 F.
Line a large baking sheet with parchment paper.
Melt butter in a small microwave-safe bowl for about 35-45 seconds. Allow butter to cool while you prepare the dry ingredients.
In a large mixing bowl, add flour, sugar, baking powder, garlic powder and salt. Mix these dry ingredients with a fork.
Add shredded cheese to the dry ingredients and mix well with a fork.
Add milk into the bowl with the cooled butter and stir. (It will look like it’s curdling – that’s OK.)
Pour the milk / butter mixture into the dry ingredients. Stir with a fork until it’s just combined.
Pick up a “blob” of dough (about 1/2 cup) and drop it onto the lined baking sheet.
Bake for about 12-15 minutes or until biscuits begin to brown around the edges.

Makes 8 large biscuits.