Cinnamon Apple Chips
This is a great snack to pack up and go. Double or triple the recipe because you will eat these crunchy healthy chips up fast!
- 1 apple (royal gala or granny smith
- 1 tsp ground cinnamon
Preheat oven to 200 degrees C.
Wash and slice the apple with a knife or mandolin.
Slice as thin as possible. Cover baking sheet in parchment paper. Lay apples slices out.
Sprinkle with cinnamon. Bake for one hour. Remove from oven. Flip slices over and bake for another hour. Turn off heat and bake for another 30-50 minutes until crispy.
Cool and eat.
This sauce is quick and easy to make. It’s a great starting point for dinner on this very chilly day.
- 1/4 cup toasted almonds
- 2 Roasted pepper (canned in oil)
- 4 TBSP olive oil
- 1 tsp sherry vinegar
- 1 Tbsp Italian Seasoning
Buy roasted almonds or toast the raw almonds in the toaster oven for a few minutes. Then blend in the food processor until finely ground.
Drain and chop the peppers. Mix all the ingredients together.
Serve on ravioli, tortellini or your favourite pasta.
This can also be a topping on toasted baguette or grilled chicken or fish.
Strawberry Ricotta French Toast
In La Jolla there is a small little breakfast place called The Cottage, that serves the best French toast…the best!
Here is a slightly adapted version of that dish. I chose to use ricotta versus mascarpone cheese to cut the calories a tad and used raison bread just because.
- 4 eggs
- 3/4 cup milk
- 2 tsp cinnamon
- 8 slices cinnamon raison bread (day old)
- 16 strawberries- sliced
- 1 container of ricotta cheese
- maple syrup
In a shallow bowl whisk the eggs, milk and cinnamon together. Dip bread slices into the egg mix. Flip and let soak for a minute or two.
Heat a dab of butter at medium heat in a frying pan.
Place bread in frying pan and cook each side for a few minutes until golden brown on both sides. Continue until 8 slices are done. Serve topped with sliced strawberries and a spoonful of ricotta, then drizzled with syrup.
Coconut Squash Soup
The snow pants are unpacked and the shovel is out on the porch. It’s soup season!
- 2 cups chopped veggies (butternut squash, sweet potato, onion)
- 1 clove garlic
- 1/2 cup light coconut milk
- 2 cups chicken stock
- ½ tsp freshly grated ginger
- olive oil for baking
Preheat oven to 400 degrees F.
I bought my veggies frozen but fresh would work great as well. Spray a baking sheet with olive oil. Evenly lay out the veggies and garlic on the pan. Bake for 25 minutes.
In a soup (large) pot add the chicken stock and coconut milk. Simmer at medium heat for a few minutes.
Add the veggie mix and ginger and simmer another 5 minutes. Blend with an immersion blender.
After the soup cooled I put a few cups into freeze safe containers for an easy lunch later.
Lemon Zest Pancakes
Here is a pancake recipe suitable for breakfast lunch or dinner! I love pancakes because they are so versatile. There are so many ways to add your favourite ingredients to this classic meal. Today it’s all about fresh lemony flavour!
- 1 cup Buttermilk pancake mix (a good mix will require you to add eggs, milk and 1 tbsp melted butter)
- 1 lemon- juices and zest
- 3 -4 tbsp oil (Veg or Canola)
- Blueberry sauce (farmers market)
- dried blueberries for topping
Heat a large pan with 1 tablespoons canola or veg oil and set it on medium heat.
Follow the instructions on the box to make the mix. Adding the lemon juice and the zest to the mix before mixing.
Remember to not over mix pancake batter, as your pancakes won’t rise properly if you do.
Once the pan is hot enough (should be by now) pour some mix into the pan (about 4 inches in diameter). Wait till bubbles form on the top of the pancake, then flip.
Drizzle with syrup! I added some dried blueberries on top.
Cheesy Pumpkin Hummus Polenta Stacks
I am so excited about this recipe! I feel like I will be making a new version of these every night this week. They are super easy, taste delicious and can be changed up depending what your taste buds tell you that night. This is great as an appetizer or side dish.
- 2 slices pre-made polenta (with sun dried tomato)
- 1TBSP chopped roasted veggies
- 1 tsp Pumpkin hummus (recipe)
- 1 tsp grated Asiago cheese
Roasted veggies: Chop 2 beets, 2 parsnips and 1 cup of squash. Drizzle with olive oil and balsamic vinegar. Bake at 425 degrees F for 20-30 minutes until soft.
Slice the polenta into 1/3 inch slices.
Heat frying pan to medium low heat. Spray with cooking oil/olive oil. Fry polenta until both sides are lightly golden. Add the cheese to one side and melt. Remove from frying pan. Layer hummus and veggies on the cheesy polenta.
Top with another slice of polenta or leave as is.
Tortilla Salad Bowl
This recipe can be a starter for so many different meals. Use this tortilla bowl as a salad bowl, chili bowl or a Mexican rice dish bowl.
- 1 tortilla
- Salad for filling
Preheat oven to 350 degrees F.
Place tortilla in an oven safe bowl. Place a smaller oven safe bowl on top.
Bake for 10 minutes. Carefully remove from bowls and bake for another 5 minutes.
Fill with your favourite salad or other filling.
Roasted Pumpkin Seeds
Halloween treats are all about the mini chocolate bars and individual chip bags but another good treat are roasted pumpkin seeds. A Halloween classic!
- Pumpkin seeds (from your Halloween pumpkin)
- Italian seasoning
Preheat oven to 300 degrees F.
Scoop out seeds from a pumpkin.
Rinse seeds in water until clean.
Heat a pot of water to a low boil. Add the clean seeds and boil for 10 minutes (watch so the pot doesn’t overflow).
Drain the seeds and place on a pan covered in parchment paper.
Sprinkle with your choice of favourite seasonings. I used Italian seasoning this year.
Bake for 40 minutes or when they start to turn golden on the edges.
Eat with shell or without.
Best Noisy Library Snack: Easy Peanut Brittle
It is fall and all the leaves are golden and crunchy, so why not enjoy a golden crunchy snack? Peanut brittle is a delicious treat that is perfect to share. Snap off a big piece to give to your best friend and a tiny piece to give to your frenemies. And it is especially great to bring to the library during midterm season! Nothing brings a hoard of sleep-deprived studiers to you faster than the crunching sound of sweet teeth rotting sugar. So bring your nun chucks to fend them off!
- 2 cups sugar
- ½ cup water
- 1 tsp. vanilla
- 2 cups unsalted roasted peanuts
- 2 tbsp. butter
- ½ tsp. salt
- 1 cup corn syrup
- 2tsp baking soda
Grease one large baking sheet and set aside. Have two forks handy to work the peanut brittle as soon as it is poured onto the pan (it can set quickly). Measure out all your ingredients before you begin as you will need them on the fly and won’t have time to measure mid-way. This isn’t a sugar cookie recipe! It’s peanut brittle! It’s as impatient as a professor waiting to rip away an exam from you!
So now that you have your ingredients measured… set a heavy sauce pan over medium heat and bring the water, salt, sugar, corn syrup, and vanilla to a boil stirring often. Once boiling, add the peanuts and keep stirring often till the mixture gets to 300 degrees on a candy thermometer or if you flick some of the mixture into a bowl of cold water and it immediately forms hard spindly pieces.
Immediately take off heat at this point and add in the butter and baking soda, stirring quickly. Then transfer onto your baking sheet, using the two forks to spread out your mixture.
Let cool till it hardens completely, then take it to the library, and defend yourself well from all those hard working library goers!
Kale Greek Yogurt Dip
Growing up my mom made a sour cream and soup mix veggie dip that everyone gobbled up after school. Here is a variation on that recipe with the added kick of some kale and protein filled Greek yogurt.
It’s a great dip for veggies, crackers or as a spread in a wrap or sandwich.
- 2 cups Plain Greek Yogurt (0%)
- 1 package dry Vegetable soup mix
- 1 large leaf kale- finely chopped
Mix all of the ingredients together and let sit in fridge for 3+ hours.