Susan Hawke : Recipe Club

Showing posts with label Recipe Club. Show all posts

Thursday, 24 April 2014

Add Pancake Punch to Mother's Day Brunch

(NC) Are you thinking about whipping up something special to serve on Mother's Day? Why not combine two of her favourite treats to create carrot cake pancakes? The recipe was created for the Almond Board of California by Emily Richards, author of Get In The Kitchen and COOK. Mixed with nutritious almonds, a dash of cinnamon and finished with a delicious cream cheese fruit sauce, the originality is sure to add a special touch and melt mom's heart all in one bite.

Carrot Cake Almond Pancakes

Makes: 16 pancakes

Ingredients

Pancakes:

1 1/2 cups (375 mL) whole wheat flour

1/2 cup (125 mL) ground almonds

2 tbsp. (30 mL) granulated sugar

1 tbsp. (15 mL) baking powder

1 tsp. (5 mL) ground cinnamon

Pinch fresh ground nutmeg

1 2/3 cups (400 mL) vanilla almond milk

1 egg

2 tbsp. (30 mL) canola oil

1 cup (250 mL) grated carrots

1/4 cup (60 mL) golden raisins

Cream Cheese Yogurt Drizzle:

1/4 cup (60 mL) 0% Greek yogurt

2 tbsp. (30 mL) light cream cheese, softened

4 tbsp. (60 mL) vanilla almond milk

1/2 cup (125 mL) diced fresh strawberries

2 cups (500 mL) quartered fresh strawberries

Directions

In a large bowl, whisk together whole wheat flour, almonds, sugar, baking powder, cinnamon and nutmeg; set aside.

In another bowl, whisk together almond milk, egg and canola oil. Pour over flour mixture and stir until smooth. Stir in carrots and raisins.

Heat a non-stick griddle or a large non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) of the batter onto griddle. Cook for about 2 minutes or until bubbles appear on top. Using spatula, flip pancake and cook another 1 minute or until golden. Repeat with remaining batter. (Alternatively, use 1/8 cup (30 mL) measure to make smaller pancakes.)

Cream Cheese Yogurt Drizzle: Meanwhile, in a bowl, using an electric hand mixer, beat together yogurt, cream cheese and almond milk until smooth and runny. Stir in strawberries.

Spoon drizzle over pancakes and top with berries.

This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada's Food Guide.

More recipes can be found online at almonds.com.

Like A Hawke,
Susan

Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Tuesday, 15 April 2014

Enjoy the fresh flavours of this healthy vinaigrette

(NC)—The peanut, basil and balsamic flavours of this versatile dressing will inspire your meal menus for weeks – and the monounsaturated fats in the peanut oil are a heart-healthy type of fat. The dressing is excellent with a vegetable salad, coleslaw or noodles, brushed over grilled veggies, or even as a marinade.

Peanut Basil Vinaigrette

Prep time: 5 minutes

Makes ½ cup (125 ml)

Ingredients:

⅓ cup (75 ml) basil leaves, lightly packed

2 tbsp (30 ml) peanuts

1 large garlic clove

2 tbsp (30 ml) balsamic vinegar

1 tbsp (15 ml) peanut butter

⅓ cup (75 ml) peanut oil

Salt and pepper, to taste

Directions:

Finely chop basil with peanuts and garlic, and place in a bowl. Whisk in balsamic vinegar and peanut butter until combined. Whisk in peanut oil until blended. Add salt and pepper if needed.

Additional recipes can be found at www.peanutbureau.ca.

Monday, 7 April 2014

Roasted Cauliflower and Onions with Maple Soy Sauce

Roasted Cauliflower and Onions with Maple Soy Sauce

1 head of cauliflower cut into florets

2 sliced yellow onions
½ cup pumpkin seeds
½ cup soy sauce (I used organic gluten free)
¼ cup maple syrup
¼ cup olive oil.
Salt and pepper
3 tablespoons nutritional yeast

Preheat oven to 350.
Combine soy sauce, maple syrup, olive oil, salt and pepper in a bowl.  Add the cauliflower, onions and pumpkin seeds.  Stir to be sure all the cauliflower and onions are coated. 
Toss onto a baking sheet, sprinkle with nutritional yeast (this will give a cheesy flavour).  Bake until cauliflower and onions begin to become slightly golden.

Chickpea Patties with Avocado – Vegan, Diary and Gluten Free Adapted from Serious Eats Recipe.

Chickpea Patties with Avocado – Vegan, Diary and Gluten Free
Adapted from Serious Eats Recipe.

½ cup bulgur wheat
½ cup fresh cilantro
½ cup fresh flat leaf parsley
½ cup fresh mint leaves
2 – 3 cloves of garlic
1 teaspoon coriander 
½  red, yellow or orange pepper
Pinch of salt and pepper
1 can chickpeas, rinsed and dried
½ cup vodka
½ cup white wine or water
½ cup almond flour
1 ½ cups Panko (or Ezekiel Bread crumbs for gluten free)
Olive oil
1 – 2 avocados
1 tsp cumin
Fresh lime juice to taste

Directions:
Cook bulgur wheat according to instructions on box.  Drain and let cool slightly.
While bulgur is cooking, add cilantro, parsley, mint, garlic, red, yellow or orange pepper and coriander to a food processor.  Pulse until the mixture is finely chopped.  Add half the dried chickpease and pulse about 10 short pulses.  Transfer to bowl.
Add remaining chickpeas to the food processor and pulse until roughly chopped.  Add to the herb mixture.  Add bulgur and some salt and pepper.  Stir mixture together (you make find that mixing with your hands is best).  Into patties about 1 “ thick or so.
Whisk almond flour, vodka and wine or water in a bowl.  
Place Panko or Ezekiel crumbs into another bowl.
Dip each patty into the liquid mixture, then dip into the bread crumbs.
Heat about ½ cup of Olive Oil into a large skillet.  Add the patties and cook until golden brown on the bottom (2 to 3 minutes).  Flip to the other side and cook about 2 to 3 minutes longer.
Mash avocado.  Add cumin, salt pepper and lime juice.  Serve on top of the patties.



Go HERE for the roasted cauliflower recipe.

Friday, 21 March 2014

Baked Turkey Meatballs with Sweet and Sour Sauce (with Coconut Palm Sugar)

Baked Turkey Meatballs with Sweet and Sour Sauce (with Coconut Palm Sugar)

2 pounds ground Turkey (local free range preferred – mine was from Valleyfield Farms in Echo Bay – just outside of Sault Ste Marie ON)*
1 large egg (farm fresh – mine was from Salamander Farms – St. Joseph’s Island – I pick them up every Saturday at the farmers market **
½ - 3/4 cup Gluten Free Breadcrumbs (you don’t need to use gluten free, but I did)
¼ cup gluten free organic rolled oats
2 shallot finely diced, or1 onion finely diced
¼ cup fresh chopped parsley
2  tbsp tomato paste
3 cloves mines garlic
1 – 2 tsp pepper
Sprinkle of salt

Preheat oven to 375 degress.  Line a baking sheet with tin foil (easy to clean) and lightly oil.
In a large bowl mix all ingredients.  (It is easiest to use your hands).  Roll into bite sized balls and place on pan.  Bake about 20 minutes, or until brown and cooked through.

While these are baking, make your Sweet and Sour Sauce
2 cups coconut palm sugar
½ cup water
3 tbsp cornstarch
½ cup white vinegar
½ cup rice vinegar
¼ cup apple cider vinegar
2 – 3 tbsp honey***
3 tbsp tomato paste (or the rest of the can from the meatballs)
4 tablespoons soy sauce

Mix the brown coconut palm sugar, vinegars, tomato paste and soy sauce in a pot.  Whisk cornstarch into the water and mix until smooth.  Pour into the sugar mixture and heat.  Stir until it comes to a light boil and thickens.

Place the meatballs in a casserole dish or large bowl.  Add the Sweet and Sour Sauce.  Serve over a bed of rice with a nice healthy salad.

* http://buyalgoma.ca/farm/valleyfield

** http://buyalgoma.ca/farm/salamander

*** http://buyalgoma.ca/farms/honey-product

Thursday, 20 March 2014

Quick Quinoa Vegetable Dinner (Vegan/Gluten Free)

Quick Quinoa Vegetable Dinner
Vegan/Gluten Free
Serves 3 - 4

Please LIKE Susan Hawke Recipe Club 

Cook one cup of dry quinoa according to directions.

Meanwhile, chop your veggies.  You don’t have to use what I did – I used what I had in the fridge and you should do the same.  It is not about running to the store every time you cook – it is about using what you have.
I used:

1 cup cauliflower into small florets
¾ sliced mushrooms
1 carrot diced
½ orange pepper diced
1 shallot diced
2 cups spinach
3 leave kale.
1 diced tomato
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon tahini
Juice of 1 lime
2 teaspoons cumin
½ cup white wine or vegetable stock
Salt and pepper to taste
1 tablespoon of gluten free soya sauce

Heat a splash of olive or grapeseed oil in pan.  When heated, add garlic and giner.  Cook for one minute stirred so it doesn’t burn,   Add carrot, shallot and pepper.  Cook for about 2 minutes adding liquid (white wine or vebetable stock) as necessary.  Add cauliflower and cook for another few minutes.  Add liquid as required.  Add tomato and mushrooms, cook for a few minutes longer.  Add kale and cook a couple minutes then toss in spinach, more liquid, tahini, cumin.  Turn off heat.  Add cooked quinoa.  Squeeze lime juice on top and stir in a couple teaspoons of soya sauce.  Season with salt and pepper as desired. Garnish with fresh avocado! 

Tuesday, 18 March 2014

Coconut Veggie Curry with Saffron Rice

Coconut Veggie Curry with Saffron Rice

I have been trying some Vegan and Vegetarian meals lately.  After watching the documentary Forks over Knives, investigating The China Study and having read WHOLE, by T. Colin Campbell, I am convinced that many illnesses currently plaguing our society are based on the overconsumption of animal products.  Although I am not completely Vegan or Vegetarian I am having 3 or 4 Vegan days a week.  I have been doing this for about 3 weeks and I have lost 8 lbs without changing anything else in my lifestyle.  

Okay – on with the recipe.  You can change the veggies that you use.  I went through my fridge and took out items that needed to get used up.  

Saffron Rice
1 cup Brown Basmati Rice
½ cup coconut milk
1 ½ cups vegetable broth (I used this because I had some of my homemade broth in the fridge – you could use water)
A few strands of Saffron.
Follow directions on the rice package for cooking.

Coconut Veggie Curry
2 tsp coconut oil
2 tsp minced garlic
1 tsp minced ginger
1 chopped onion
½ red pepper chopped
½ yellow pepper chopped
1 zucchini sliced
½ cup mushrooms sliced
1 sweet potato cubed
1 russet potato cubed
½ Tomato chopped 
½ can chick peas
½ can red kidney beans (I had the chick peas and kidney beans in the fridge – use what you have available)
1 cup of kale torn in small pieces
¾ cup tomato sauce (I had my homemade tomato sauce in the fridge)
Balance of the can of coconut milk
2 cardamom pods (open the shell and remove the cardamom then crush or use ground cardamom)
1 – 2 tsps Berbere spice mix (If you live in Sault Ste Marie, Scale Meats on Wellington St carries an Organic blend of this)

Directions
Heat coconut oil in a frying pan.  When hot, add garlic, ginger, and onion.  Cook over medium heat (too hot will burn the garlic) for 2 – 3 minutes, then add the peppers.  Cook for 2 or 3 minutes.  Add the russet potato and cover.  Cook for about 5 minutes stirring often.  If you find it needs some moisture, add a bit of veggie broth or white wine.  (Of course I used white wine).  Then add the sweet potato, more moisture if needed and cook another 5 or so minutes.  (Until root veggies are almost cooked).  Add the zucchini, mushrooms, tomato, and chick peas and kale.  Cook for another 3 or 4 minutes.  Add the coconut milk, cardamom, tomato sauce, and 1 tsp of Berbere spice.  Cook for about 3 or 4 minutes, then adjust seasoning to your own personal taste.

Serve over the Saffron Rice and enjoy a deliciously flavourful and healthy meal!

Healthy living tastes great.

Monday, 17 March 2014

Enchilada Casserole (Vegan and Gluten Free)

Enchilada Casserole (Vegan and Gluten Free)

I decided to make this dish vegan and gluten free, but you could easily adapt it by using a wheat pasta and cheese. I am really enjoying eating vegan or at least vegetarian a few days a week and I am discovering great ways to cook.

Ingredients: I used organic vegetables but you don’t need to if you don’t want to.
3 cups brown rice pasta (elbow or fusilli is good)
Spash of olive oil
1 medium red onion chopped
1 red pepper chopped
1 yellow or orange pepper chopped
1 tin Old El Paso chopped green chilies
2 tsp cumin
1 tbsp chilli powder
1 tsp onion powder
1 tsp garlic powder
¼ tsp red pepper flakes
Sprinkle of salt and pepper
1 can black beans (rinsed)
1/3 ½ cup Daiya shedded ‘cheese’ (In Sault Ste Marie, you can purchase this at The Country Way)*
5 chopped green onions
2 cups Enchilada Sauce (see my homemade recipe below)
Salsa and Avocado for garnish
Directions:
Preheat oven to 350. Cook pasta until el dente (about 7 or 8 minutes). It will finish cooking in the oven with the other ingredients. Rinse with cold water once cooked.
2. Add a splash or olive oil in large frying pan. Once heated add red onion and red peppers. Cook until soft – about 8 minutes. Be sure to stir frequently.
3. Add the rinsed black beans, about 1 cup of enchilada sauce and spices. Stire will and cook for another few minutes.
4. Stir in pasta, green onion and ‘cheese’.
(taste and add more spices if you desire)
Have a 9 x 13 inch casserole dish ready.
Spread ½ cup enchilada sauce over the bottom of the casserole dish. Add the pasta mixture to the casserole and spread in pan. Top with more enchilada sauce and a handful of ‘cheese’

Pop in oven for about 20 minutes. Serve with salsa on top if desired and avocado.
This was delicious with a healthy salad.

Homemade Enchilada Sauce (very easy)
1 tbsp olive oil
1 small diced onion
3 cloves minced garlic
4 tbsp chili powder
1 tbsp cumin
Sprinkle of sale
Sprinkle of oregano
2 cups tomato sauce (I used my homemade sauce from my freezer that was made in September
1 cup Vegetable Stock (I used my homemade stock)

Directions:

Heat oil in a saucepan over medium heat. Add onion and cook until browned. Add the spices and stir for one minute
Add the tomato sauce and vegetable stock. Simmer for 10 minutes stirring frequently.
Remove from burner. Add to blender to puree or use an immersion blender (That is what I did – it is so easy)

Like A Hawke,
Susan

Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Tuesday, 11 February 2014

Healthy Homemade Crock Pot Ketchup With No Sugar (Bonus Recipe Added)

I have become an advocate of whole foods. One day I will experience the amazing health benefits that my husband has experienced through our diet change in the past year. I have always thought we were eating well, but this past year has been an amazing journey.

I am excited to share some recipes and from time to time I will add bits and pieces of our story along with the recipes. If your family enjoys ketchup - this is a MUST TRY. It is so good, and without High Fructose Corn Syrup, Natural Flavours (what are they anyway) and mass manufacturing, this is good for you as well.

Healthy Homemade Crock Pot Ketchup/BBQ Sauce (NO PROCESSED WHITE SUGAR)

This recipe is absolutely delicious and tastes even better than processed Ketchup.
I emptied a bottle of ketchup, used a funnel to fill a bottle with my ketchup, then used the balance in the crock pot to make healthy BBQ sauce.

Ingredients
1 (28 oz) can organic tomato puree (I try to by Eden brand for canned - it is BPA free)
2 small cans organic tomato paste
1 small onion, chopped
1/2 cup apple cider vinegar (use good quality such as Braggs)
3 tablespoons raw, organic honey
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
sea salt to taste
fresh ground black pepper to taste

Instructions
Place all ingredients into medium sized crock pot. Stir well. Cover and turn on high for 2 - 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or use a food processor to blend until smooth. Cook in crock pot for another ½ hour or so, until thick in consistency.
Cool and transfer to storage container, leaving about 1 - 1 ½ cups in the crock pot.

Healthy Homemade BBQ Sauce

Ingredients

Remaining ketchup in crock pot (1 - 1 ½ cups)
1 can organic tomato paste
1 cup organic apple cider or apple juice
2 tablespoons organic molasses
2 tablespoons cider vinegar
1 tablespoon raw, organic honey
1 tablespoon maple syrup
2 tablespoons, dry yellow mustard
¼ teaspoon cayenne papper
Ground black pepper to taste
1 tablespoon chili powder

Instructions
Place all ingredients in crock pot, stir well. Cover and cook on high for about 1 hour. Stir well, adjust taste as needed. Cook for another ½ to 1 hour with lid off until sauce thickens.
Pour into storage container. The best BBQ Sauce you have ever had and it is all healthy!

Susan Hawke is a Sales Representative with Remax Sault Ste Marie Brokerage Inc. One of her many interests in life is eating clean, developing and sharing recipes. You can follow her recipe club: https://www.facebook.com/groups/143031055882563/ and connect with her at susanhawke@blogspot.ca

Article Source: http://EzineArticles.com/?expert=Susan_Hawke

Article Source: http://EzineArticles.com/8297786

Like A Hawke,
Susan

Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

Friday, 31 January 2014

Black Beans Vegetables with Coconut Rice

BLACK BEANS/VEGETABLES WITH COCONUT RICE
(I used all organic ingredients – I don’t want those nasty pesticides to contaminate my family or I)

First start with the rice:
½ cups organic basmati rice (I used white)
cup organic coconut milk (Tip – do not buy reduced fat – coconut fat is very good for you.  Remove from tin and stir in bowl before measuring – it separates in the can)
cups of water
or 4 saffron threads
tsp turmeric
Bring the water and coconut to a boil with the turmeric and saffron (if you choose to use).  While this starts to boil, rinse the rice.  Once liquid and spices are boiling add rice and cook over low heat until done.  (after 15 minutes or so)

Bean Vegetable Mixture
tsps olive oil
minced garlic cloves
tsp minced fresh ginger
small red onion diced
small red or orange pepper diced
small yellow pepper diced
small tomato died
generous handfuls of baby spinach or baby kale (I used a mixture)
14 oz can black beans (rinsed)
Remainder of coconut milk and ¼ cup vegetable stock (more if you need more liquid)
tsp cumin
tsp coriander
pod cardamom or 1 tsp
tsp garam masala
avocado diced
¼ cup cilantro
Juice of one lime

While the rice is cooking, Heat olive oil in a medium size sauce pan.  Add onion, garlic, ginger and stir.  After a minute or two add peppers, then the tomato.  Add spices, coconut milk and stock.  Stir.  Add black beans.  Heat.  Then add spinach and heat just until it starts to wilt.

Scoop rice into a small bowl then turn out onto your plate.  Scoop the bean mixture on the rice, and top with cilantro, avocado and squeeze lime juice on top (about ½ the juice from ½ a lime.
This should make about 4 nice sized servings.

****JOIN my Recipe Club here

Wednesday, 22 January 2014

12 Foods To Fight Inflammation

Read all the fresh and healthy details here.

Buying or Selling in Sault Ste. Marie, Ontario? Know anyone who is? I can help. 705.971.0918

Like A Hawke,
Susan

Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

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