One Pan Gnocchi and Sausage

Crispy gnocchi with Italian sausage, peppers and onions all in one pan for an easy dinner and even easier clean-up! 

Ingredients:

5 oz shelf stable gnocchi

3 oz Italian sausage, slice 1/2" thick

1 cup sliced red and yellow bell pepper

1/2 small onion, sliced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dry rosemary

salt and pepper to taste

splash of red wine (optional)

Mix everything together, except the wine, and spread in a 10" cast iron pan. Place in a 425°F oven for 20-23 minutes tossing halfway through the cooking time. Remove from oven and give it a splash of red wine to de-glaze the pan. Serves 1 

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Fresh Pear Crumble

Juicy pears mixed with warm spices and topped with crispy crumble. Just a comfy fall dessert. 

Ingredients:

4-5 cups sliced pear, 1/4-1/2" thick

1/4 cup brown sugar, divided

1/2 tbsp lemon juice

1/4 cup oats

1/2 tsp ground star anise

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp butter, melted 

Preheat oven to 375°F and butter an 8 X 8" square baking dish. Cut pears and sprinkle them with 2 tsps brown sugar and a drizzle of lemon juice. Mix together gently and spoon into prepare dish. Combine the oats, the rest of the brown sugar, star anise, cinnamon and salt in a food processor and pulse a few times. Add the melted butter and pulse until crumbly. Distribute evenly over pears and bake for 30 minutes, a little longer if your pears are very firm. Serve warm with whipped cream, vanilla Greek yogurt, ice cream or just plain warm crumble. Serves 4

Adapted from: weightwatchers.com/ca 

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Rustic Sourdough Discard Bread

Discard no more! If you feel like you waste a lot discarding from your starter this bread is for you. Nice crust with a chewy center.

Ingredients:

1 cup discard (straight from the fridge)

2 tbsps dark rye flour

2 tbsps warm water

300 g (1 1/2 cups) warm water

400g flour (I used 1/2 cup dark rye and 2 1/2 cups bread flour)

10 g salt

semolina flour to sprinkle 

Combine the discard, 2 tbsps rye flour and 2 tbsps warm water in a jar. Cover loosely and place in the microwave with a glass of hot water. Leave to double 5-6 hours. 

Then, to the doubled starter add 300g warm water, 400g flour and salt. Mix together then let rest 10 minutes. With wet hands stretch and fold then cover and sit on the counter for 30 minutes. Repeat stretch and fold/30 minutes rest 2 more times. After the last 30 minutes turn out on a well floured surface and shape into a ball.  Sprinkle semolina on a large piece of parchment and sit the dough in the center. Lift into a bowl similar sized to the Dutch oven you will use. Cover top of bowl with plastic wrap. (You can refrigerate the dough overnight then return to room temperature for 2 hours) Or just sit the bowl on the counter 1-2 hours to double. Heat oven with Dutch oven inside to 450°F. Score top of bread with a sharp blade. If dough is too loose try putting it in the freezer for 15 minutes. Once scored bake covered for 30 minutes. Remove lid and bake another 15 minutes. The internal temperature should be 205°F.

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Small Batch Tender Peanut Butter Cookies

When you just feel the need for peanut butter cookies. Craving satisfied! 

Ingredients:

1/2 cup + 2 tbsps all purpose or almond flour

1/4 cup peanut butter

2 tbsps maple syrup

1/2 tsp vanilla

Preheat oven to 350°F and line a baking sheet with parchment. Mix everything together and roll into 6 balls. Press with a fork. Get help from little hands where possible. Bake for 10-12 minutes. Makes 6 cookies 

The way to a man's heart 😋

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Creamy Shrimp Crepes

Light and creamy shrimp crepes are a fancy little mid-week idea for dinner or make them for a special brunch.  

Ingredients:

4 - 6" crepes

10 oz (1 1/2 cups) 31/40 size shrimp

2 tbsps butter

1/2 cup diced onion

1/4 cup parmesan (divided)

1 tsp dry parsley

1/4 tsp salt

1/8 tsp pepper

Sauce:

1 1/2 tbsps butter

1 1/2 tbsps flour

1 cup milk

2-3 tbsps shredded cheddar

salt and pepper to taste

1/4 cup 10% cream

1 egg yolk

Start by making the sauce. In a small saucepan melt 1 1/2 tbsps butter. Whisk in the flour then the milk and simmer on medium low to medium until lightly thickened, about 3-4 minutes. Add the cheese and stir to melt. Beat the egg yolk with the cream and pour into the saucepan mixing along with the salt and pepper, 1 minute. Cover and set aside. Melt 2 tbsps butter in a skillet  on medium and sauté the diced onion until tender, 2-3 minutes. Add the shrimp and cook 3-4 minutes, flipping halfway until opaque and pink. Add 6 tbsps of the sauce, 2 tablespoons parmesan, parsley, salt and pepper. Heat through. Divide filling onto 4 crepes and roll up. Lay seam side down in a buttered baking dish. (Helpful hint: use the foil from your butter to butter the baking dish. You can save and collect them in the freezer for many uses!) Top with the remainder of the sauce and sprinkle the rest of the parmesan. Bake at 375°F for 15 minutes. I used some chia seed micro greens to garnish. Serves 2  

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Quinoa Stuffed Acorn Squash

Autumn begins tonight and I had to put the heat on today so let's go with this fall favourite ... stuffed acorn squash!

Ingredients:

1 small acorn squash

1 cup beef, vegetable or chicken broth

1/2 cup quinoa

1 tsp olive oil

1/4 cup chopped bacon (2-3 slices of bacon)

 3 tbsps diced onion

2 tbsps diced celery

1 tsp minced garlic

1/2 tsp thyme

1/4 tsp dry basil

1/2 tsp smoked paprika

salt and pepper to taste

3 fresh basil leaves, chopped

fresh basil to garnish

Preheat oven to 400°F. Cut squash in half through the stem and scoop out the seeds and strings. Place cut side down on an oiled baking sheet and bake for 30-35 minutes until tender. Set aside. In a saucepan bring broth to a boil then add the quinoa and simmer uncovered about 10 minutes. Heat olive oil in a large skillet and cook bacon until crisp, about 5 minutes. Remove to a paper towel, then chop. Remove excess bacon fat from the pan and add onion and celery to the same skillet cooking for 5-6 minutes. Add the garlic, thyme, basil and smoked paprika. Stir together then add the cooked quinoa and bacon. Add salt and pepper to taste and stir in the fresh chopped basil. Sprinkle the insides of the squash with salt and pepper then divide the filling between each half. If you have extra quinoa you can always fill a blanched bell pepper. Bake at 350°F for 20-25 minutes then serve garnished with fresh basil. Serves 2

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Sourdough Discard Banana Muffins

Great way to use up overripe bananas and sourdough discard in tender muffins that are just the right amount of sweet.

Ingredients:

1/2 cup whole wheat flour

1/2 cup all  purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg (optional)

1/4 tsp star anise (optional)

1 1/2 cups mashed bananas (3 large)

1/4 cup butter or coconut oil, melted

2/3 cup brown sugar

1 egg

1 tsp vanilla

1/2 cup sourdough discard

1 cup optional add-ins (chocolate chips, walnuts, dry cranberries, raisins)

Preheat oven to 425°F and prepare medium muffin tin either with papers or spray oil. Whisk the flours, baking soda, baking powder, salt and spices together. In another bowl add the mashed banana with melted butter and brown sugar. Then add the egg, vanilla and sourdough discard. Finally add the wet ingredients to the dry and mix just until combined. Fold in add-ins if using. Fill muffin tins to top and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F and bake for another 16-19 minutes. Makes 12 medium muffins 

 Adapted from: littlehomeinthemaking.com

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