Sausage and Cauliflower Rice

Not fancy but a quick one to have in your back pocket in a pinch!

 

 

Ingredients:

5 breakfast sausages (or sausage of your choice) cut in 1/2" slices

2 tbsps butter

1 cup diced onion

1/2 cup diced carrot

1 tbsp minced garlic

8 oz frozen cauliflower rice (cook from frozen)

1/4 cup chicken broth

1 tbsp dry parsley

1/2 cup parmesan

1/2 lemon zest and juice

 

Brown sausage slices in a large skillet until cooked, 4-5 minutes. Remove and keep warm. Add butter to the pan and add the onion and carrot, 4-6 minutes or until carrot is tender crisp. Add garlic 1 minute. Add cauliflower rice and broth, breaking up the cauliflower rice and stirring frequently for 3-4 minutes. Return the sausage to the pan and warm through, then turn off and add the parsley and parmesan. Add lemon zest and juice and serve. Serves 2 

  

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Air Fryer Pumpkin Seed Cod

Nutty and flavourful crusted cod cooked quickly in the air fryer for a different twist on your fish dinner.

Ingredients:

1 egg

2 tbsps flour 

2 tbsps Panko

2 tbsps roughly chopped (some still whole) pumpkin seeds

Salt and pepper to taste 

1/2 tsp pumpkin spice

2 cod fillets, 1/4-1/2" thick

Spray oil

Line air fryer basket with perforated parchment. Take a piece of parchment and snip several times with scissors and trim off the corners. 

Combine Panko, pumpkin seeds and pumpkin spice in a shallow bowl. In another bowl beat the egg. Add flour, salt and pepper to a waxed cereal bag or other bag. Dry the fish fillets with paper towels then toss in the bag with flour to coat. Dip in the egg then coat with Panko and seeds. Lay in the prepared air fryer basket and give them a light spray with oil. Air fry at 400°F for 8 minutes.  Serves 1

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Cranberry Chicken Stuffing Balls

Chicken meatballs with the tangy sweetness of cranberries and all the flavours you love in stuffing! They can be made small as appetizers or a little larger and served with sides for a complete meal. Just adjust your cooking times.

Ingredients:

1 lb ground chicken

2 tbsps prepared cranberry sauce

1/2 cup fresh chopped cranberries

1 1/4 cups croutons (plain or flavoured, roughly crushed to measure 1 cup) 

1/4 cup finely diced onion

2 tsps minced garlic

1/2 tsp celery seed

1 tsp sage

1 tsp thyme

1 tsp salt

1/2 tsp pepper

1 egg

spray oil

Preheat oven to 375°F and line a baking sheet. In a large bowl, combine the chicken, cranberry sauce, chopped cranberries, onion, garlic and seasonings. Then mix in the croutons. Finally add the egg and shape into 20 - 1 1/2" balls. Place on prepared baking sheet and spray with oil. Bake for 20-23 minutes or until internal temperature reaches 165°F. Serve with more cranberry sauce, gravy or plum sauce. Makes 20 balls 

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Mini Pizzas using Sourdough Discard

 Quick snack or lunch, maybe for Halloween night?!

Ingredients:

3/4 cup sourdough discard 

Pinch of salt

Mix some salt into the discard, spray oil a muffin tin and spoon the mix equally into 6 muffin cups, about 1 1/2 tbsps each. Bake at 425°F for 8-10 minutes then add your favourite sauce and toppings and pop back in the oven for another 8-10 minutes. This makes a soft, doughy crust. If you want a crispy, cracker-like bottom bake at 450°F for 8 minutes, then top and 6 more minutes. Makes 6

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Rustic Irish Potato Cabbage Soup

Perfect chill buster with incredible flavour and texture!

Ingredients:

4 slices bacon, chopped

1 small onion, diced

2 tbsps minced garlic

2 medium or 12 mini new potatoes, unpeeled and cut in chunks 

1 medium carrot, sliced

4 cups shredded cabbage

1 stalk celery, sliced

6 cups chicken broth

1 tsp thyme

1/2 tsp celery seed

salt and pepper to taste

1 tbsp butter

In a large pot cook the bacon until crispy. Remove and set aside. In the remaining bacon fat, cook the onion and garlic until onion is translucent, 2-3 minutes. Add the potatoes, carrots, thyme, celery seed, salt, pepper and broth and bring to a boil. Then simmer 10 minutes or until veggies are tender. Add the cabbage and celery and return the bacon to the pot and simmer 6-8 minutes. Stir in the butter and serve. Makes 4-6 servings

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Peanut Butter Walnut Oatmeal Cookies

If you're looking for a chewy, tender peanut butter cookie, this is it. Makes a perfect baker's dozen. 

Helpful hint: If you ever find yourself with cookies that are just too crisp, add a slice of bread to your airtight container (like you would for brown sugar that has hardened) and they'll soften right up in a few hours!

Ingredients:

1 cup peanut butter 

1/2 cup sugar

2 eggs 

1/2 cup oats

1/4 cup chopped walnuts 

1 tsp vanilla

 

Mix everything together and roll into heaping tablespoon sized balls. Place on a baking sheet about 3" apart, no need to line the pan. Flatten slightly then bake at 325°F for 15-17 minutes. Cool then store in an airtight container. Makes 13 cookies 

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