Rustic Jam Crostata

This is a visually appealing pie with a shortbread-like crust flavoured with orange zest and filled with your favourite jams. It is a simple, rustic dessert that comes together easily with ingredients you have in your pantry. 

Ingredients:

1 2/3 cups flour

1/2 cup sugar

1/2 cup extra light olive oil

2 tbsps butter

zest of 1 orange

2 eggs

two types of jam (I used Mango Peach and Scottish 3 Berry)

Mix flour, sugar and zest together then add the olive oil and butter until crumbly. Add the eggs and bring the dough together kneading a little. Form into a ball , cover in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350°F. Take the dough from the fridge and using 3/4 of it press into an 8" tart dish forming the crust on the bottom and up the sides. Prick all over with a fork. Make sections with loosely formed rope from the remaining 1/4 of the dough. Make sections and seal to the edge. Use any bits left to make a small round of dough in the center. Fill each section with jam then bake at 350°F for 30-35 minutes. Cool completely before cutting. Serves 6

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Air Fryer Glazed Stuffed Chicken Breasts

Light and delicious stuffed chicken breasts with a sweet and tangy glaze. And cooked in just 15 minutes!

Ingredients:

 2 boneless, skinless chicken breasts

2 tbsps cottage cheese

2 tbsps shredded cheddar cheese

1 tbsps finely diced yellow bell pepper

1 tsp minced garlic

black pepper to taste

1 tbsp parmesan

1 tsp olive oil

1 tsp dry parsley

2 tbsps sweet chili sauce 

1/2 tsp soy sauce

1/2 tsp sesame oil

pinch red pepper flakes

Mix the cottage cheese, cheddar cheese, bell pepper, garlic, black pepper, parmesan, olive oil  and parsley together. Make a pocket in each chicken breast and fill with the cheese mixture. Tie up with kitchen twine. Oil the air fryer basket. Combine the sweet chili sauce, soy sauce, sesame oil and red pepper flakes together and brush all over the chicken then place them in the air fryer. Bake at 375°F for 15-17 minutes to an internal temperature of 165°F. Don't forget to snip off the twine before serving! Serves 2

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Asian Garlic Ribs

Mouthwatering pork garlic ribs are oven baked with meat that comes right off the bone! These ribs are a little time consuming as they do need to marinate overnight but are well worth your time!

Ingredients:

7 lbs (2 racks) pork ribs

3 - 341 ml (12 oz) jars garlic spare rib sauce (I use VH sauce)

3 tbsps ketchup

2 tbsps hoisin

1 1/2 tsps 5 spice powder 

1/4 cup honey 

First, and most importantly, remove the membrane from the bone side of the ribs. Peel off a small edge with a knife then grab it with a paper towel. It should come off in mostly one piece. This allows a more tender finished product. Take one jar of spare rib sauce and add ketchup, hoisin and 5 spice powder. Cover the ribs with this sauce and rub it in, then cover and refrigerate overnight. To cook, preheat oven to 375°F, line baking sheets with foil and place a rack on top. Lay the ribs bone side up on the rack and add water to the pan below. Roast for 30 minutes. Mix the second jar of sauce with the honey in a small saucepan and simmer to combine. Set aside. Take the ribs out of the oven and turn them bone side down. Add more water to the pan below if needed and return the ribs to the oven for 30 minutes more. Now cover the pans with foil and place them back in the oven for 45-60 minutes. Check the water part way through. Now uncover the pans, bone side up and baste with the sauce and honey mixture, roasting 10 minutes. Flip them over and baste again roasting another 10 minutes. Rest 10-15 minutes before serving. If making ahead of time, cut into pieces if you like, and cover with foil to refrigerate. When ready to have, bring to room temperature, pour half to all of the third jar of sauce over the ribs and reheat covered for about 15 minutes. Serves 8-10

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Longevity Noodles

Longevity or long life noodles... a wish for a long, healthy and successful life.

Ingredients:

450g (1 lb) chow mein noodles

2 cups bean sprouts, washed and drained

5 green onions, cut in lengths of 3" and halved lengthwise

1 green onion, sliced for garnish

2 cups green cabbage, cut in 1/4" slices

1/2 red pepper, cut in strips

1/2 yellow pepper, cut in strips

1 medium onion, cut in thin strips

1 stalk of celery, cut in 3" strips

5 tbsps vegetable oil, divided

Sauce:

3 tbsps oyster sauce

2 1/2 tbsps soy sauce

2 tsps sugar

2 tsps chicken bouillion powder (or vegetarian bouillion powder)

1/2 tsp black pepper

Bring water and 1 tbsp vegetable oil to a boil. Add chow mein noodles and cook as directed on the package. Mine was 2 minutes. Then drain and spread out on a baking sheet tossing with 3 tbsps vegetable oil. Let cool. If making a little ahead of time keep the noodles and oil in a ziplock baggie until ready to use. Mix the sauce ingredients together and set aside. Heat 1 tbsp. vegetable oil in a wok or large skillet. Add onion, white of green onions, cabbage, celery and peppers and cook until onions are translucent and cabbage is tender, 5-8 minutes. Add the noodles and sauce and mix to coat. Then add the bean sprouts and green of green onions. Toss and heat through then serve garnished with 1 sliced green onion (which I forgot to take a picture of). Serves 8

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Garlic Sweet Chili Lime Cod

Vibrant lime puts a punch in this buttery garlic and sweet chili sauce accompanying tender pan fried cod. 

Ingredients:

1 lb cod fillets

3 tbsps butter

3 tsps minced garlic

salt, pepper and smoke paprika to taste

Sauce:

1/4 cup sweet chili sauce

2 tbsps lime juice

zest of 1 lime 

1 tsp soy sauce

1 tsp sesame oil

1 tsp sriracha sauce

Parsley to garnish

In a large skillet melt the butter on medium heat then add the garlic for 30 seconds. Salt, pepper and paprika the fish fillets and place in the skillet. Cook 3-4 minutes per side or until the fish flakes easily with a fork. While they cook whisk the sauce ingredients together and warm in a small saucepan. Once the fish is cooked plate it, drizzle the warm sauce on top and add parsley. Serves 2 

Adapted from: lorachef.com

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Pumpkin Date Loaf

With it's dense crumb, this whole wheat pumpkin loaf is dotted with sweet chopped dates and raisins (or dried cranberries) for an easy breakfast or snack. 

Ingredients:

1 cup pumpkin purée

1 cup brown sugar

 2 eggs

2/3 cup vegetable oil

2 cups whole wheat flour

2 1/2 tsps baking powder

1/2 tsp baking soda

 pinch of salt

1 tsp cinnamon

 2/3 cup chopped dates

1/3 cup raisins (optional, but for raisin-haters you could use dried cranberries)

Mix the pumpkin purée, brown sugar, eggs and oil together. In a separate bowl combine the whole wheat flour, baking powder, baking soda, cinnamon and salt together, then add the dry ingredients to the wet. Fold in the dates and raisins and pour into an oiled 9 X 5" loaf pan. Bake at 350°F for 55-60 minutes or until a cake tester comes out clean. Cool 10-15 minutes in the pan (don't rush this or it might crack) then remove from pan and cool completely on rack before slicing. Great as is or you can drizzle with a little glaze.

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Homemade Tortilla Chip Nachos

Nachos made with homemade tortilla chips skipping those store bought fried in oil chips for a healthier version. 

Ingredients:

10-6" whole wheat or corn tortillas 

olive oil

taco seasoning (store bought or homemade)

Link to my homemade taco seasoning:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

diced bell pepper

sliced black olives

jar of hot banana pepper rings

2-3 cups shredded sharp cheddar or Monterey Jack cheese

Salsa, avocado and Roma tomatoes to serve

Brush each tortilla on both sides with olive oil and sprinkle with taco seasoning. Stack together and cut through the stack into six wedges. Lay the triangles out on lined baking sheets and bake at 350°F for 6 minutes, flip them over and bake another 5-6 minutes. Leave out to cool, they will crisp up. When ready to build your nachos layer half the chips on a lined 13 X 9" pan add half the cheese and toppings then repeat layering. Pop in the oven to broil for 3-5 minutes. Keep an eye on them, then remove from oven and top with dollops of salsa, diced avocado and tomatoes. Serves 4-6 

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