02 Dec 2012
by likemotherlikedaughterfoodblog
in Dessert, Recipes
Tags: chocolate chip cookies, dessert, egg-free cookies, food, oatmeal cookies, oatmeal peanut butter chocolate chip cookies, peanut butter chocolate chip cookies, peanut butter cookies, peanut free cookies, photography, recipe, vegan cookies, vegan dessert
It’s the holiday season and we’re in the mood to bake! These peanut butter chocolate chip oatmeal cookies are soft, rich and gooey. I even managed to sneak a carrot into these cookies!
If your’e allergic to peanuts try almond butter. Or chocolate almond butter. Mmmm.
Peanut Butter Chocolate Chip Cookies
1 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp sea salt
1 large carrot, shredded
3/4 cup real maple syrup or agave nectar
1/2 cup nut butter
1/2 cup semisweet chocolate chips
1. Preheat oven to 375 F and line a baking sheet with lightly greased aluminium foil.
2. In a large bowl whisk together the flour, rolled oats, baking powder and salt. Add the shredded carrot and mix together.
3. In a separate bowl use a whisk to combine the maple syrup and nut butter. Add this to the flour mixture and stir until combined. Stir in the chocolate chips.
4. Drop about a tablespoon at a time onto baking sheet. Leave at least an inch between each cookie. Bake in the top 1/3 of the oven for 8 – 12 minutes or until the cookies are golden on top and bottom. For a softer cookie you’ll want to bake it for about 8-10 minutes.
Makes 12 cookies.
My recipe originally published on The Calgary Journal food blog.
25 Nov 2012
by likemotherlikedaughterfoodblog
in Soup and Salad
Tags: food, miso potato soup, photography, potato miso soup, potato soup, recipe, vegan miso, vegan potato soup, white miso
We love fusion foods in our house! This one was easy. By using miso as the primary seasoning, this Eastern European soup is given a Japanese twist. The fusion results in a satisfying richness.
Miso Potato Soup
3 Tbsp olive oil
3 Tbsp all purpose flour
4 Yukon Gold or Red potatoes, peeled and chopped
3 cups water
3 bay leaves
2 Tbsp white miso
1 tsp Vegeta or seasoning salt
Salt and pepper to taste
Handful of fresh chives
1. First make a roux, a basic thickening agent, by combining equal amounts of olive oil and flour. Heat oil on high in a large pot. When oil is hot, turn heat down to medium. Add the flour gradually and stir constantly. It should be smooth with no lumps. Keep stirring until the flour is light brown. Make sure it doesn’t burn.
2. Remove from heat and add the water. Be very careful not to splash yourself as the roux will be extremely hot.
3. Add potatoes and bay leaves to pot. Cover the potatoes with salted water. Bring to a boil and simmer for 25 to 30 minutes or until the potatoes are soft and can be easily pierced with a fork.
4. Remove soup from heat. Take out the Bay leaves and discard. Use a potato masher to combine the miso with the potatoes. Mash until soup is thick and creamy.
5. Add vegeta, salt and pepper. Taste soup and see if you would like to add more seasonings.
6. Sprinkle each serving of soup with fresh chives.
Serves 4.
What are your favourite fusion foods?
11 Nov 2012
by likemotherlikedaughterfoodblog
in Recipes, Side Dish
Tags: ajvar, croquettes, double-smoked cheese, food, how to make potato croquettes, kroketi, kroketi and ajvar, photography, potato croquettes, recipe, smoked cheese, vegetarian croquettes
Croquettes, or “kroketi” if you are Croatian, are small, deep-fried rolls usually made with potatoes that can be filled with anything you’d like. We’re obsessed with double-smoked cheddar cheese and will find an excuse to put it in any dish, but feel free to add veggies like onions or mushrooms. The possibilities are endless!
Consider making these crispy, delicious rolls as a snack the next time you have leftover mashed potatoes!
Mashed Potatoes
4 potatoes
1 Tbs margarine or butter
1 Tbs milk
Croquettes
3/4 cup all-purpose flour
1 egg
1 egg yolk
1/2 tsp salt or more to taste
2/3 cup bread crumbs
1/2 cup double-smoked cheddar cheese, finely grated
If using leftover mashed potatoes, skip steps 1-3.
1. Peel and chop potatoes. Cook potatoes in salted, boiling water in a medium-sized pot for 30 minutes. When potatoes are soft enough to be pierced with a fork, strain and return to pot.
2. Add margarine and milk to potatoes and mash until smooth.
3. Let mashed potatoes cool until they can be handled.
4. In a large mixing bowl, combine the mashed potatoes, egg yolk, flour, salt and grated cheese. Mix by hand until smooth, then roll out mixture into a long log. Cut log into small rolls that are approximately 2 cm thick and 4 cm wide.
5. Set up a breading station. Beat remaining egg into a small bowl and place the breadcrumbs on a plate. Dip each croquette into the egg mixture, then roll through breadcrumbs until croquette is well covered.
6. Heat canola oil in a large skillet. Fry each croquette in oil until brown on both sides, about 4 minutes of frying on each side. Fry in small batches, cooking about eight at a time. Do not overcrowd pan.
7. Place on paper towels to drain.
Enjoy with Ajvar, a red pepper spread!
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Recipe originally published in Culinaire Magazine.
12 Aug 2012
by likemotherlikedaughterfoodblog
in Recipes, Soup and Salad
Tags: Creamy, creamy potato soup, easy potato soup, food, photography, potato, potato soup, recipe, roux, soup, vegan, vegetarian
This recipe has been in our family for generations. It’s delicious, creamy and so comforting on a cold day. We like to eat it with grilled cheese or French bread.
3 tablespoons olive oil
3 tablespoons all purpose flour
1 pound Yukon Gold potatoes, peeled and chopped
2 carrots, peeled and sliced
3 cups water (or more, if needed)
3 Bay leaves
2 teaspoons Vegeta (or seasoning salt)
Salt and pepper to taste
4 tablespoons sour cream
2 tablespoons chopped fresh parsley
First, make a roux (pronounced “roo”). Roux is a basic thickening agent used when making stews, soups and sauces. Traditional roux recipes call for equal parts of butter and flour, but in this creamy potato soup we prefer to use olive oil.
1. Heat oil in a pan. Turn the heat down to medium. Add the flour gradually and stir constantly. It should be smooth with no lumps. Keep stirring until the flour is light brown. Make sure it doesn’t burn.
2. Remove from heat and add water. Be very careful, the roux will be extremely hot, and when you add water, be careful not to splash yourself or get burned.
3. Add potatoes, carrots, Bay leaves, salt, pepper and Vegeta.
4. Bring to a boil and simmer for 25 to 30 minutes or until the potatoes and carrots are soft.
5. Mash with a potato masher instead of using a blender.
6. Stir in sour cream and parsley, and remove Bay leaves. For a vegan version of this soup, omit sour cream. The soup is still very yummy.
7. Serve hot with a slice of fresh French bread or grilled cheese.
05 Aug 2012
by likemotherlikedaughterfoodblog
in Main, Recipes
Tags: african, african yam stew, carrots, chickpea stew, chickpeas, food, main, peanut butter in stew, peanut butter stew, peas, photography, recipe, recipes, stew, vegan, vegetarian, yam, yam stew
This recipe originally called for chicken. That’s not something you’re gonna find in our house, so we adapted it until it was delicious and still super filling. The peanut butter adds a lovely creaminess. The yam, peas and chickpeas are there to remind you that it’s healthy dish, even though it tastes like comfort food. It’s been cold, rainy and gloomy here, so this dish has been nice to dig into!
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 large yam, peeled and diced
4 carrots
1/2 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes
1/2 teaspoon salt
1 1/2 cup vegetable broth
1 1/2 cup water
1 cup frozen peas
3 tablespoons natural peanut butter
1 can chickpeas, rinsed and drained
2 tablespoons fresh, chopped parsley
1. Heat oil in a large frying pan. Add chopped onion and saute for 4 minutes.
2. Add carrots and saute for an additional 4 minutes. Add garlic, yam, cumin, chili flakes, coriander and fry for a few minutes, stirring frequently.
3. Mix in vegetable broth and water, cover, bring to a boil and let simmer for 10 minutes.
4. Stir in the peanut butter, frozen peas and chickpeas. Bring to a boil and simmer for 5 more minutes. Make sure the peanut butter is well blended.
5. Remove from heat, add salt if needed, and garnish with 2 tablespoons of fresh parsley.
29 Jul 2012
by likemotherlikedaughterfoodblog
in Breakfast, Dessert, Recipes
Tags: breakfast, dessert, food, healthy, lemon, lemon raspberry muffins, lemon raspberry muffins recipe, muffins, photography, raspberry, raspberry muffins, recipe, recipes
We have a raspberry bush in our backyard. We have to watch the plant carefully and make sure we pick the berries immediately at the slightest hint of ripeness, or squirrels plan their attack and make off like bandits. Or maybe it’s the one squirrel; the guy who is always wobbling around in our backyard, stuffed with the tiny strawberries and other fruit we managed to grow.
As much as we love eating fruit on its own, sometimes it’s best in a fluffy muffin. These also make a delightful breakfast.
2 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large lemon, zested
2 large eggs
1 cup vanilla Greek yogurt
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup fresh or frozen raspberries
1. Preheat oven to 350 degrees C. Spray 12 muffin cups with a non-stick cooking spray.
2. Mix together flour, sugar, baking powder, baking sod, and lemon zest. Set aside.
3. In a large bowl, whisk together the eggs, yogurt, vegetable oil and vanilla.
4. Stir in the flour mixture.
5. Coat raspberries in flour, and fold in very carefully. Spoon the mixture into 12 muffin cups.
6. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
01 Jul 2012
by likemotherlikedaughterfoodblog
in Dessert, Recipes
Tags: Canada Day, canada day red velvet cupcakes, cream cheese, cream cheese frosting, cupcakes, dessert, festive, food, frosting, photography, recipe, red velvet, Red velvet cupcakes, red velvet cupcakes canada day recipe, red velvet cupcakes with cream cheese frosting, vegan cupcakes, vegan red velvet cupcakes
It’s Canada Day! Our favourite way to celebrate anything is to eat, so DJ whipped up these mouthwatering red velvet cupcakes with cream cheese frosting in honour of the Constitution Act of 1867. There will be fireworks, food and more food. Then dessert will follow, which will be followed by more dessert.
2 eggs
1/2 cup unsalted margarine
1 1/2 cup cane sugar
1 cup vanilla Greek yogurt or vanilla soy yogurt
1 tablespoon red food coloring
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
2 cups all purpose flour
1 tablespoon cocoa powder
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Frosting:
2 packages cream cheese or non-dairy cream cheese spread, room temperature
1/2 cup unsalted margarine
2 cups icing sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease two 12 cup muffin pans or line with 16 paper baking cups.
3. Beat the margarine and sugar in a large bowl until light and fluffy.
4. Mix in eggs, yogurt, food coloring, vanilla and vinegar.
5. Combine the dry ingredients (flour, salt and baking powder) and stir into the batter until combined.
6. Spoon into muffin cups and bake for 18 minutes, or until the toothpick inserted into the center of the cupcake comes out clean.
7. Remove from the oven and cool completely before frosting.
Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, margarine and icing sugar until light and fluffy.
2. Arrange the cupcakes on the serving platter and pipe the frosting on with a big star tip.
22 Apr 2012
by likemotherlikedaughterfoodblog
in Breakfast, Recipes
Tags: banana smoothie, easy smoothie recipe, fruit smoothie, mango smoothie, photography, recipe, recipes, smoothie
Green smoothies get all the hype. I’m looking at you, Green Monster Movement.
And yes, while they’re super healthy and super delicious, sometimes they just don’t cut it. When it’s finally 22 C in April instead of -15 C and snowing, (it used to snow on my birthday every year – and I have a May birthday) you just want a fruit smoothie.
That you can sip on while sitting on the porch, as your Vitamin D-deficient skin slurps the sun up for the first time in months – without being shielded by a giant winter coat, hat and ear muffs, of course. Calgary is a very sunny city. Even when it’s -40 C.
On those wonderful days when you can escape the perpetual chill, you just want something that you can slip some vodka into, if you feel like it. Am I right?
Peanut Butter Strawberry Smoothie
1 cup orange or cranberry juice
1 banana
1/2 cup strawberries
1/4 cup mango
1 tbsp natural peanut butter
1 scoop soy protein powder
Crushed ice (optional)
1. Combine everything in a blender on ice setting. Blend for 30 seconds to a minute.
– Silvia
07 Apr 2012
by likemotherlikedaughterfoodblog
in Appetizer, Recipes, Side Dish
Tags: bread, delicious, Easter, easter bread, easter bread recipe, easter recipes, food, photography, raisins, recipe, sweet, traditional, traditional easter recipe, vegetarian easter recipe
When I was growing up, one of the Easter traditions in my family was baking sweet bread to be served at breakfast on Easter, along with ham and eggs. We no longer cook ham, but we decorate eggs and bake traditional Easter bread.
Traditional Easter Bread
600 grams white sifted flour
2 teaspoons yeast
1 egg plus 1 egg yolk
2 teaspoons salt
4 tablespoons sugar
250 ml almond milk
100 ml vegetable oil
200 grams raisins
50 ml dark rum
Glaze:
1 egg
1/2 tablespoon water
1. Soak raisins in 50 ml of rum for a few hours.
2. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix all the dry ingredients together, then add the egg and one additional egg yolk, almond milk, oil and then knead the dough until bubbles form. You can also use a bread maker on the pizza dough setting.
3. Wait at least 30 minutes or until the dough doubles in size. Once raised, coat your work area with flour and use a sharp knife to divide the dough into three equal pieces.
4. Roll the dough into three long ropes.
5. Braid the three ropes into a three-strand braid.
6. Pinch the ends together on both sides and form the braid into a circle. Transfer carefully into a round pan.
7. Prepare a glaze by whisking one egg with one-half tablespoon of water. Just before baking gently brush glaze over the entire surface of the loaf.
8. Bake the bread for 45 to 55 minutes or until the bread crust is a deep golden brown.
– DJ
Like Mother, Like Daughter 