Subtly Citrus Pound Cake

Just a hint of lemon, orange and lime and this buttery moist cake is perfect with a nice cup of tea! 

Ingredients:

1 1/2 cups butter, at room temperature

1 1/2 cups milk

2 cups sugar

6 eggs (or 5 eggs and 1 chia egg, I'll explain later)

1/4 cup lemon juice

1/4 cup orange juice

1/4 cup lime juice

zest of 1 lemon

zest of 1 orange

3 1/2 cups flour

2 tsps baking powder

1 tsp salt

Syrup:

2 tbsps sugar

2 tbsps water

1/4 cup reserved juice from above

Cream the butter and sugar together. Sift the flour and baking powder together then add the salt. Add the eggs to the butter/sugar. (I only had 5 eggs in the fridge so I substituted 1 chia egg for the 6th egg, that's why it might look like poppy seed. If you find you need an egg for baking mix 1 tbsp chia seeds with 3 tbsps water. Let sit 10-15 minutes then add to your recipe as you would a regular egg). 

Then, alternating, add some milk, some flour to the to the butter/eggs/sugar until well combined.

Next mix the lemon, orange and lime juices together. Reserve 1/4 cup for syrup.

After reserving juice for syrup add the remaining juice and the zests to the batter.

Line 2 - 8 X 4" loaf pans with parchment paper. Pour the batter in then bake at 350°F for 1 hour and 20 minutes or until a cake tester comes out clean.

Cool 10-15 minutes then pierce the cake with a tester or skewer all over (maybe 30 punctures). Heat the syrup ingredients together to melt the sugar and spoon over the loaves.

Cool completely in the pans before removing.

Then slice and enjoy.

You can keep one and give one away or freeze one for later use.

Makes 2 loaves

Asian Garlic Shrimp Spaghetti

Savory Asian flavours and quick cooking time make this meal a weeknight favourite! Another 30 minute meal!

Ingredients:

18 oz shrimp, 16/20 size

12 oz spaghetti

1 tbsp vegetable oil

1 red pepper sliced

1 carrot, shredded

1 small red onion, sliced

handful of snow peas

Sauce:

1/3 cup tamari or low sodium soya sauce

3 tsps minced garlic

2 tbsps brown sugar

1 tsp sriracha sauce

1 tbsp hoisin sauce

1 tbsp freshly minced ginger

1 tsp sesame oil

basil leaves to garnish

Start by cooking the pasta and while it cooks get the shrimp, veggies and sauce ready.

Mix the sauce ingredients together and set aside. Pour the vegetable oil into a large skillet and on medium heat cook the shrimp with 2 tbsps of the sauce for about 2 minutes.

Add the vegetables, stir and cook for 3 minutes.

Once the spaghetti is cooked, drain it and add to the skillet. Toss along with the sauce heating through for 2-3 minutes.

Then serve garnished with fresh basil.

Serves 4

Adapted from damndelicious.net

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