Banana Blueberry Muffins

Chock full of blueberries, these banana blueberry muffins even have a little chocolate in them to satisfy your sweet tooth.

Ingredients:

1 ripe banana

1/2 cup butter

1 egg

milk (enough to make 1 cup with the egg)

1 1/2 tsps vanilla

1 1/2 cups flour

1 cup sugar

1 tsp baking soda

1/4 cup ground flax

pinch of salt

1 cup blueberries

1 tbsp flour (reserved from the 1 1/2 cups)

1/2 cup mini chocolate chips

Blend the banana and butter together, then add the egg and milk.

Reserve 1 tbsp flour.

To the banana and butter add vanilla, flour, sugar, baking soda, ground flax and salt. Mix just until combined. Toss the blueberries with 1 tbsp reserved flour and fold the blueberries and chocolate chips into the batter.

Scope into muffin cups and bake at 400°F for 20-25 minutes or until a cake tester comes out clean.

This recipe makes 18 medium sized muffins.

Coffee Spritzer

Served virgin style this coffee seltzer is a refreshing pick-me-up! But if you're looking for more of a coffee cocktail we've got that covered too!  

Virgin Coffee Spritzer:

1 oz cold brewed coffee

4-5 oz tonic or sparkling water

orange peel

Coffee Spritzer Cocktail:

1 oz coffee liqueur

4-5 oz tonic or sparkling water

orange peel

Brew your coffee in the morning and make a little extra. Refrigerate until needed.

Then add cold coffee to the bottom of a tall glass. You could put some ice cubes in too but I didn't in this pic. Pour in the tonic (I like tonic rather than sparkling water because it gives a nice, bitter element to the drink). Then just add a slice of orange peel to give it a hint of orange. Sweeten if you like.

For the boozy version, same idea except use your favourite coffee liqueur in place of the cold coffee. You can use Tia Maria, Kahlua or what I used... Javalley Coffee Liqueur by Barrelling Tide in Nova Scotia. (Looks like I'm going to need some more!)

Cheers!

Glazed Korean Meatballs

Garlicky, salty and sweet, juicy and packed with flavour!

Ingredients:

1 lb medium ground beef

2 tbsps finely chopped onion

1 egg yolk

1 tbsp reduced sodium soya sauce

2 tsps minced garlic

1 tsp minced ginger

1/4 tsp salt

1/4 tsp pepper

1/4 cup cornstarch or flour for dredging

2 tbsps vegetable oil

dry roasted peanuts to garnish

Sauce:

1 tbsp sugar

3 tbsps reduced sodium soya sauce

2 tbsps rice wine vinegar

3 tbsps water

2 tbsps corn syrup

2 garlic cloves, thinly sliced

1 inch ginger, thinly sliced

First combine the ground beef, onion, egg yolk, soya sauce, garlic, ginger, salt and pepper and form into 1 1/4" balls. Dredge in cornstarch or flour.

Heat vegetable oil in a large skillet and brown the meatballs on medium heat for about 5 minutes. 

If you don't have a large enough pan, do them in batches until all the meatballs are browned.

In a separate pan combine all the sauce ingredients and boil on medium heat 3-4 minutes.  Add the meatballs and simmer them in the sauce until cooked through and the sauce is thickened.

Serve with rice and garnish with dry roasted peanuts.

Serves 4

Adapted from: Koreanbapsang.com

Vegetarian (ish) Tacos

My first attempt at cooking with tofu was a success! However, full disclosure, this dish was cooked with part tofu/part pork to ease into tofu only. Next time I make it... full on tofu only, it was delicious! 

Ingredients:

1/2 lb shredded firm tofu

1 lb ground pork (or just use 1 1/2 lbs tofu, no meat)

1 tbps vegetable oil

1 tbsp sodium reduced soya sauce

1 tbsp taco seasoning (see below for  homemade recipe link)

1/3 cup diced red onion

1 cup salsa

2 tbsps taco seasoning

1/2 cup kidney beans

8 soft whole wheat tortillas

8 crunchy taco shells

2 cups shredded (jalapeño) cheddar

1/4 cup (roasted red pepper) hummus (see below for recipe link)

Toppings: lettuce, tomato, cucumber, sour cream, salsa, black olives

To prepare the tofu simply pat it dry with a paper towel and grate on a box grater. Mix 1 tbsp vegetable oil, 1 tbsp soya sauce and 1 tbsp taco seasoning and toss with the tofu to coat. Spread out on a parchment lined baking sheet and bake at 350°F for 28-30 minutes, tossing halfway through. Set aside.

In a large skillet brown the pork then add the red onion to soften. Stir in the tofu, 1 cup of salsa, kidney beans and the remaining taco seasoning.

Note: If using only tofu (no pork) increase the soya sauce to 2-3 tbsps, the veg oil to 3 tbsps and use the 3 tbsps of taco seasoning in the tofu.

Lay a soft tortilla out and spread lightly with hummus (regular or roasted red pepper). Place a taco shell in the center and fill with taco mixture.

Repeat with all the tortilla/tacos and stand in a greased 13 X 9" baking dish. Top with cheese.

Bake at 375°F for 15-20 minutes.

Here's the before pic 🠋

and the after pic 🠋

Load on your favourite toppings and serve!

I added a side of Mexican rice.

Serves 8

Homemade Taco Seasoning:

https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html

Roasted Red Pepper Hummus:

https://hotandcoldrunningmom.blogspot.com/2021/07/roasted-red-pepper-hummus.html

Savory Lime Chicken

Savory lime chicken with mango salsa and lime quinoa is a perfect light and bright summer meal!

Ingredients:

1/4 cup olive oil

2 tbsps lime juice

1 tbsp honey

1 tsp ground cumin

1 tbsp sodium reduced soya sauce

1 tsp minced garlic

2 boneless, skinless chicken breasts, sliced in half lengthwise

2 tbsp vegetable oil

Mango Salsa:

1 mango

1/4 cup diced red onion

1/4 cup diced red pepper

salt and pepper to taste

pinch red pepper flakes

1 tsp lime juice

Lime Quinoa:

1 cup quinoa

2 cups broth or water

1 tbsp butter

1 tbsp lime juice

2 tbsps chopped fresh parsley

salt and pepper to taste

To start with the chicken, mix the olive oil, lime juice, honey, ground cumin, soya sauce and minced garlic together then reserve 1/4 cup. Add the chicken to the rest and marinate for at least 1 hour (6-8 hours...even better!)

When ready to cook oil a grill or skillet with vegetable oil. Add the chicken discarding the marinade. Cook about 10-12 minutes as the pieces are thin after having been sliced in half, brushing the reserved marinade on after the first side is cooked. 

For the mango salsa prepare the mango and vegetables in a bowl and add salt, pepper and red pepper flakes. When ready to serve toss with lime juice for a nice light dressing.

To prepare the quinoa bring the broth or water to a boil and add the butter and quinoa. Return to a boil, then cover and simmer until tender. Stir in the lime juice, parsley, salt and pepper and fluff up.

And your whole meal is ready to serve!

Makes 4 servings

Roasted Red Pepper Hummus

Just a happy, smiling bowl of hummus 🙂

Ingredients:

1/4 cup tahini

1/4 cup lemon juice

2 tbsps olive oil

2 tsps minced garlic

1/2 tsp smoked paprika

1/2 tsp dried basil

1/2 tsp salt

1/4 tsp ground cumin

1/4 tsp dried oregano

pinch cayenne

15 oz can chickpeas, rinsed and drained

3/4 cup roasted red pepper, bought or homemade (recipe at the end of this post if you're interested)

Add everything except the chickpeas and roasted red peppers to a food processor and blend until smooth, scraping down the sides. Add the chickpeas and roasted red peppers and process 4 minutes. Add water, 1 tablespoon at a time, if you want a thinner consistency. 

And it's ready for dipping or spreading. Drizzle with olive oil and serve with your favourite crackers, cut veggies or fruit and of course pita chips. And don't forget to spread it on sandwiches and wraps for extra taste and nutrition!

Keeps up to 1 week in the fridge but may also be frozen and thawed overnight in the fridge.

Roasted Sweet Pepper recipe:

https://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html

Salsa Verde Fish en Papillote

This method of cooking known as en Papillote ensures that all the wonderful flavours of the salsa verde and lemon steam right into the fish.

Ingredients:

3 basa fillets, or other white fish

1/4 cup olive oil

1 tsp dijon

1/2 tsp salt

1/4 cup chopped flat leaf parsley and/or spinach

2 tsps capers

1 tsp minced garlic

1/2 tsp onion powder

zest of 1 lemon

lemon slices

Optionals: sliced black olives, fresh peas, snowpeas

Cut 3 pieces of parchment paper about 12 X 15" square. Zest the lemon then put the zest aside and slice the lemons thinly. Place 3 or 4 slices on each piece of parchment.

Whisk the olive oil, dijon and salt together. Place fish on top of the lemon slices.

To make the salsa verde place the parsley, capers, garlic, onion powder and lemon zest in a food processor and pulse a few times. Or you could chop very well by hand. Spread the mixture over each fish fillet. add the black olives, peas and snowpeas if using.

Now fold the parchment up by the long sides and fold the ends into a point, then tuck underneath to ensure that the steam when cooking stays inside the parcel.

Place the pouches on a baking sheet and bake in a 450°F oven for 18-20 minutes.

Then carefully open a packet. The fish should flake easily.