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Snowed in? Try these easy pantry staple recipes

Jan 03, 12:45AM

Being stuck inside a literal snow globe has its perks.

Clean the house from the holiday havoc or catch up on your DVR stash.

Or you could cook and bake to your heart's content -- provided you stocked up on the essentials before everyone else hit the grocery store for the storm's necessary toilet paper, bread and milk.

Here are recipes with ingredients you most likely have stocked in your pantry.

• Grown-Up Spaghettios - Spaghettios was my classic snow day food growing up. Maybe this winter, I'll try to venture outside the can.

• Cheater's Chicken Noodle Soup - Five ingredients and you're set

• Fried Rice - Do you have stores of onions, eggs and soy sauce? Try this recipe with your favorite veggies or proteins.

• Southwestern Omelet - You might not have the fresh cilantro hanging around, but chances are you could make a pretty tasty Southwestern Omelet anyway.

• Creme Brulee French Toast - If you stocked up on bread and half-and-half to get you through the storm, you'll find comfort in this recipe.

Have another easy snow day recipe you'd like to share? Email me at khuth@express-times.com or post it in the comments below. Be sure to check out our Cooking & Recipes page for others.

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RECIPE: Green goodness: Asian kale salad

Jan 03, 12:00AM

In case you're unfamiliar with it, kale is a leafy green vegetable that's readily available in grocery stores during the winter months. Fans (and they are a devoted bunch) will make chips with it, bake it into casseroles, and even blend it with fruit to make smoothies. It's an acquired taste, but there are many who swear by it.

If you want to keep it simple while still getting the full kale flavour experience, try this recipe for Asian Kale Salad from our newest Everyday Delicious cookbook. Be careful when working with sambal oelek, as it's very spicy; while 1 tsp is a good starting point, you can add or subtract from that amount depending on your heat tolerance.

ASIAN KALE SALAD

• ​2 unpeeled large beets, trimmed
• 3 tbsp (40 mL) pure white vinegar
• 2 tbsp (25 mL) canola oil
• 2 tbsp (25 mL) liquid honey
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) grated fresh ginger
• 1 tbsp (15 mL) smooth peanut butter
• 1 tbsp (15 mL) granulated sugar
• 1 tsp (5 mL) sambal oelek (chili paste)
• 1/2 tsp (2 mL) sesame oil
• 2 cloves garlic, finely chopped
• 2 tbsp (25 mL) sesame seeds
• 1 tbsp (15 mL) fresh lime juice
• 8 cups (2 L) torn kale
• 2 cups (500 mL) julienned carrots

​1. Preheat oven to 400ºF (200ºC).

2. Wrap beets tightly in foil and place in a baking dish.

3. Bake until almost tender when pierced with a fork, about 45 minutes.

4. Meanwhile, to prepare dressing, combine vinegar, canola oil, honey, soy sauce, ginger, peanut butter, sugar, sambal oelek, sesame oil and garlic in a small non-reactive saucepan.

Bring to boil over medium heat. Remove from heat.

5. Stir in sesame seeds and lime juice; cool.

6. Unwrap beets. When cool enough to handle, peel beets and julienne. There should be about 2 cups (500 mL).

7. Combine beets, kale and carrots in a bowl.

8. Add dressing and toss to coat. Serve immediately. Serves 10.

Nutritional analysis per serving:

112 calories, 5.2 g fat, 3.2 g protein, 15.4 g carbohydrate, 2.6 g fibre, 253 mg sodium

ATCO Blue Flame Kitchen's column on healthy eating for busy families runs Saturdays in Fort McMurray Today. For tips on energy safety, food or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atcogas.com or live chat with us online at atcoblueflamekitchen.com.

Connect with us on Twitter at @ATCOBlueFlame, on YouTube at youtube.com/TheBlueFlameKitchen and on Pinterest at pinterest.com/ATCOBlueFlame.

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Naturally Sweet: Fruity No-Sugar Muffins — Vegan, Too!

Jan 02, 11:48PM

Naturally Sweet: Fruity No-Sugar Muffins — Vegan, Too!

by Jenny Sugar 1/2/14 0 Reactions 84 Shares Print

65 4 0

While making a loaf of banana bread is a tasty way to give new life to an overripe bunch, by adding other fruits to the batter, you can leave out the refined sugars and still enjoy a naturally sweet muffin. Cutting the sugar dramatically cuts the calories so each muffin is only 100 compared to these banana smoothie muffins that are 155. It also has one-quarter the grams of sugars.

This is the perfect recipe to warm up your kitchen on a cold, blustery day. And don't worry if your strawberries are a little shriveled or your grapes a little soft — just like the bananas, they bake up beautifully so they won't have to go to waste. And if it's important to you, these moist muffins are also vegan, which cuts down on the cholesterol and saturated fats.

From Jenny Sugar, POPSUGAR Fitness

Banana Strawberry Apple Grape Muffins

Ingredients

2 ripe bananas
1 cup strawberries (about 12)
Half an apple
1/2 cup red grapes (12 to 15)
1/4 cup canola oil
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Peel the bananas, place them in a medium bowl, and mash with a fork.
3. Chop the strawberries, apple, and grapes until minced, and add those to the bowl.
4. Stir in the oil. Add the flour, baking soda, and salt.
5. Put paper or silicone muffin cups in a muffin pan, and pour in the batter, filling each cup about three-quarters full (makes 15 muffins).
6. Bake for about 18 to 20 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool on a rack, and enjoy!

Here's the nutritional info for one muffin:

Source: Calorie Count

Information

Category

Desserts, Breads

Yield

15 muffins

Cook Time

45 mins

Nutrition

Calories per serving

104

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Recipe of the Week: Turkey and Sweet Leek Pie | The Winds of ...

Jan 02, 11:25PM

I was recently asked what I did with all my leftover Christmas turkey (and believe me, even though we are only a family of 2 and 1 dog, we have a LOT of leftover turkey!). My reply was something along the lines of what don't I make with it?

Following the obligatory Boxing Day turkey sandwiches (we have Christmas Day dinner in the evening) there are sufficient leftovers to make turkey curry, turkey risotto, another turkey sandwich and cold sliced breast meat with Gary's "Bubble and Squeak" (leftover roast potatoes, roast parsnips and brussels sprouts, pan fried with a splash of Worcestershire and soy sauces).

Plus, in my very humble opinion, the ultimate recipe for leftover turkey is Jamie Oliver's Turkey and Sweet Leek Pie. I look forward to making, and eating, this dish as soon as we've bought the turkey. In fact I'd go so far as to say I could forego the traditional turkey dinner and head straight for this leftover dish.

Yes, it's that good!

If you have used all your leftovers for this Christmas definitely save some turkey next time (or Easter or Thanksgiving), just so you can try this recipe for yourself!

Ingredients (serves 8)

• 2 rashers smoked streaky bacon, roughly chopped (I actually use turkey bacon as I don't eat red meat, or you can forego the bacon entirely)
• ½ bunch fresh thyme, leaves picked
• olive oil
• 2 kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
• sea salt
• freshly ground black pepper
• 800 g cooked white turkey meat, torn into big chunks (I used just over 500g which is still ample)
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 pints turkey, chicken or vegetable stock
• 2 tablespoons crème fraîche
• 500 g puff pastry
• 12 jarred or vac-packed chesntnuts, roasted and peeled
• 2 sprigs of fresh sage, leaves picked
• 1 free-range egg, beaten

Method

1. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch. There's going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they're done.
2. When your leeks are ready, add the turkey meat to them and stir. If you've got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
3. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it's about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.
4. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone's happy! (Or with a huge dollop of mashed potato like me!)

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The best-ever carrot-cake recipe

Jan 02, 10:41PM

Commissary Carrot Cake

Pecan Cream Filling

1½ cups sugar

¼ cup flour

¾ teaspoon salt

1½ cups heavy cream

6 ounces (¾ cup) unsalted butter

1¼ cups chopped pecans

2 teaspoons vanilla extract

Carrot Cake

1¼ cups corn oil

2 cups sugar

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs

4 cups grated carrots (about a 1-pound bag)

1 cup chopped pecans

1 cup raisins

Cream Cheese Frosting

8 ounces soft unsalted butter

8 ounces soft cream cheese

1 pound powdered sugar

1 teaspoon vanilla extract

Assembly

4 ounces shredded, sweetened coconut (1½ cups)

Note: This cake is most easily made if you start it at least a day ahead, since the filling, for one thing, is best left to chill overnight. In fact, the different components can all be made even several days in advance and stored separately until you are ready to assemble the cake.

1. Make the filling: In a heavy saucepan, blend well the sugar, flour and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

2. Make the cake: Preheat the oven to 350°. Have ready a greased and floured 10-inch tube cake pan. In a large bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan and bake for exactly 70 minutes. Cool upright in the pan on a cooling rack. If you are not using the cake that day, it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature.

3. Make the frosting: Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. Refrigerate if not using immediately, but bring to a spreadable temperature before using.

4. Assemble the cake: Preheat the oven to 300°. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers (keep the cake flat while doing this). Spread the filling between the layers. Spread the frosting over the top and sides. Pat the toasted coconut onto the sides of the cake. If desired, reserve ½ cup of the frosting and color half with green food coloring and half with orange. Then decorate the top of the cake with green and orange icing piped through a 1/16-inch wide, plain pastry tube to resemble little carrots. Serve the cake at room temperature.

Recipe from "The Frog Commissary Cookbook," by Steven Poses, Anne Clark and Becky Roller (Carmino Books, 2002)

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Vegetable Fried Rice Recipe | Mom's Bistro

Jan 02, 10:02PM

Who doesn't love fried rice?  The secret is to pre-cook the rice and refrigerate it until it's nice and cold.

Equipment Required:

• Wok or large non-stick frying pan
• Wooden spoon
• Small spoon (not shown)
• Measuring spoons, tsp and tbsp
• 1 cup measuring cup
• Chef's knife
• Fork
• Vegetable peeler (not shown)

Ingredients:

• 4 tsp vegetable oil, divided
• 1 large egg, lightly beaten
• ½ yellow onion, diced
• 1 tbsp minced fresh ginger
• 1 garlic clove, minced
• 1 cup frozen peas, thawed
• 2 small carrots, peeled and diced
• 4 tsp soy sauce
• 1 tsp sesame oil
• 2 cups cooked rice, cold (from recipe above)

Directions:

Step One
Add 2 tsp of oil to a wok and heat over medium heat.

Add eggs and cook, stirring gently, until just set.

Set aside on a plate.

Step Two
Pour remaining vegetable oil and sesame oil into wok.

Step Three
Add onion and stir fry until onions are just tender, about 2-3 minutes.

Step Four
Add carrots, and cook until soft – about 3-4 minutes.

Step Five
Add the garlic and ginger, and cook until you can just smell the garlic.

Step Six
Add rice, and cook for about 3-4 minutes, breaking up any chunks.

Step Seven
Add soy sauce, and stir until all of the rice is covered and brown.

Step Eight
Add peas, and stir until combined.  The heat alone will cook the peas.

Step Nine
Add in the cooked eggs, and stir until just combined.  Remove from heat.

Step Ten
To serve, transfer to a small bowl, or plate and top with green onions.

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