Saturday, August 24, 2013

Happy First Birthday!

Today is a day to celebrate.  It's the first birthday of my blog - The Scarlet Spoon. For a birthday present to myself, I hired my awesome friend to design me a logo which you see on my homepage and right here:

I'm so impressed. I've also decided to get a Facebook page for my blog, so if you'd like to follow me that way, like me on Facebook today and tell all of your friends.

Dark Chocolate Cake with Chocolate Ganache and Honey Boiled Icing
inspired by my Mom and Grammie

1/4 C cocoa, plus extra for dusting
1 C whole spelt flour
1.5 tsp baking powder
1/8 tsp salt
4 eggs
1/4 C maple syrup
1 tsp vanilla
3/8 C butter
0.5 C milk of choice

1. Preheat oven to 325 F
2. Butter 2 small round pans ( I used a 6 inch and a 7 inch), line with parchment paper, and lightly dust with cocoa powder
2. Combine dry ingredients in a bowl and set aside. 
3. Stir together wet ingredients. 
4. Combine wet and dry ingredients. 
5. Pour in prepared pans and cook for 40 minutes. 
6. Remove from oven allow to cool completely. This can be done ahead of time. I wrapped mine and froze them for a few days, and took them out of the freezer this morning. 

100g 70% chocolate
50g full fat coconut milk

1. Mix together chocolate and coconut milk in a sauce pan. Heat over low heat while stirring until completely melted and luscious. 
2. Use as a filling between the two layers of cake

Honey boiled icing
2 egg whites
1/2 C honey
1 tsp vanilla

1. Add all ingredients to the top of a double boiler. 
2. Heat water and mix ingredients with a hand held mixer until light a fluffy. 
3. Top cake with icing. 

Garnish cake with shaved dark chocolate.

Enjoy in the company of great friends. 

Friday, August 23, 2013

Frittata with green vegetables

This is an awesome frittata recipe that is heavy on the vegetables. Once again, its based off of Teresa Cutter's recipe. I want to thank her for all of her wonderful recipes, and encourage you to check out her site. As you may have noticed, I been basing a lot of my recipes on hers because they are fantastic. She has a knack for making really good food that's packed with nutrients, and we like similar things.  I wanted to make sure to give her all of the credit she deserves!

Frittata with green vegetables
adapted from this recipe by Teresa Cutter 

1 leek, thinly sliced
2 small zucchini, sliced
1/4 C chives, sliced
salt and pepper to taste
2 large handfuls of spinach
2 Tbsp fresh parsley
5 eggs
2 oz crumbled feta cheese

1. Preheat oven to 350F
2. Saute leek in some olive oil until it begins to soften. Add the zucchini and chives, and saute for a few more minutes. Then add spinach and parsley and heat just until spinach wilts. Season with salt and pepper. 
3. Pour vegetables into a pie plate.
4. Whisk the eggs in a small bowl. Pour over the vegetables. 
5. Top with feta. 
6. Bake for about 25 minutes ( until firm in the center).  

Thursday, August 22, 2013

Apple Cinnamon Granola Muffins

Apple Cinnamon Granola Muffins
adapted from this recipe by Teresa Cutter

2 C rolled oats
1 C whole spelt flour
1/4 C ground flaxseed
1/2 C finely diced raisins
2 Tsp baking powder
1 tsp cinnamon
1 C plain yogurt
4 eggs
1/4 C olive oil
2 Tbsp honey
1 tsp vanilla
2 medium sized sweet apples

1. Preheat oven to 325F 
2. Mix together dry ingredients and set aside
3. Grate one apple, and add it and the juices to the dry mixture. 
4. Add the rest of the wet ingredients to the dry ingredients and allow to sit for 10 minutes so that oats will soften. 
5. Fill lined muffin tins with batter. 
6. Bake for 15 minutes
7. Remove muffins from oven and add sliced apples to the top of each muffin. Return to oven to bake for 20 more minutes. 
8. Enjoy hot drizzled with honey

Wednesday, August 21, 2013

Wild Rice Mushroom and Blueberry Salad

This is a delicious whole grain salad - perfect for left overs for your lunch for the week. 

Wild Rice Mushroom and Blueberry Salad
adapted from Wild Rice and Shiitake Salad in The Earthbound Cook by Myra Goodman 2010

1/2 C wild rice or TruRoots sprouted rice and Quinoa Blend
4 oz cremini mushrooms, sliced
2 stalks celery, chopped
1/2 C slivered almonds
1/3 C dried blueberries - use Terra Beata brand if you can get them - they have no oil and taste much better than the other brands I've tried. You could always use fresh blueberries if you want. 
1/8 C chives, thinly sliced
salt and pepper to taste


2 Tbsp extra virgin olive oil
2 Tbsp blueberry infused balsamic (or 1 Tbsp blueberry juice/crushed blueberries and 1 Tbsp balsamic)
1/2 tsp sugar
1 small clove garlic, minced
1/8 tsp dried thyme
1/8 tsp salt

1. Cook rice or grain according to package instructions. Set aside to cool to room temperature. 
2. Whisk together all dressing ingredients. 
3. Heat a skillet over medium heat and cook the mushrooms until they sweat out all the liquid. Do not use oil. 
3. Place remaining ingredients in large bowl with the rice and mushrooms, then pour in the dressing and stir to combine. 

Tuesday, August 20, 2013

Chocolate Chip Banana Oat Cookies

This are a yummy and healthy cookie that combines two of my favorite flavours - chocolate and bananas.  
Chocolate Chip Banana Oat Cookies
adapted from this recipe by Teresa Cutter

5 medium bananas, mashed
4 C rolled oats
1 C unsweetened coconut
1 C chocolate chips
1/2 C maple syrup
1/2 C butter flavored olive oil ( or extra virgin olive oil)

1. Preheat oven to 325F
2. Combine all ingredients in large bowl. 
3. Form cookies with your hands and flatten slightly. 
4. Bake on the top rack of your oven for 30 minutes. 


Monday, August 19, 2013

Frozen Blueberry Cream Cheese Cake

This is an easy make ahead dessert if you're having a couple of friends over for dinner or a BBQ. Although. it doesn't technically need to be frozen, freezing the cake allows a much nicer cut, and holds the ingredients together nicely. Remove the cake from the freezer 30-40 minutes prior to eating. I took it out when I was starting to prepare dinner. Cut the cake, and plate it, then allow it to slowly warm up while you eat your dinner. By the time you eat it, it should still be cold, but easy to cut through all the layers with a fork. 

Frozen Blueberry Cream Cheese Cake

Base Layer:

1 C walnuts
6 medjool dates (or quantity needed to make a sticky mass)

1. Line base of a 6 inch spring form pan with parchment paper. 
2. Place walnuts in food processor and process into crumbs. 
3. Add one medjool date at a time and process. Stop adding dates when the mixture forms a sticky mass. 
4. Press this into the bottom of the spring form pan. 

Blueberry Layer:

2 C fresh or frozen blueberries
4 Tbsp chia seeds

1. Place blueberries in a pot and heat over med heat until bubbly. Mash up any full blueberries. 
2. Stir in chia seeds and allow to gel for about 10 minutes while making cream cheese topping. 
3. Top base layer with blueberry layer. 

Cream Cheese Whipped Topping:

4 oz light cream cheese, at room temperature
1 C whipping cream
2 Tbsp sugar
1 tsp vanilla

1. Whip cream cheese until fluffy. 
2. Pour in whipping cream and whip until you have a whipped cream like consistency. 
3. In final minutes of whipping add the sugar and vanilla. 
4. Top blueberry layer with whipped topping. Then add some whole blueberries to the center for decoration. Freeze until solid. 

Sunday, August 18, 2013

Chocolate Hazelnut Biscotti

I guess true Italian biscotti doesn't have any fat in the recipe which gives it its texture. This allows you to truly dip your cookie and allow it to absorb your coffee or milk without fear of the cookie crumbling apart. This recipe is just like that - perfect for dipping. 

Chocolate Hazelnut Biscotti
adapted from this recipe from Smitten Kitchen which was adapted from The New York Times 12/12/93

1/2 C hazelnuts
1 1/4 C whole white flour, plus more for work surface
1/4 C cocoa powder
1/2 Tbsp finely ground dark roast coffee
pinch of salt
1/4 tsp baking soda
scant 1/2 tsp baking powder
2 large eggs
2/3 C sugar

1. Roast hazelnuts on the top rack of a preheated 350F oven for about 10 minutes. Remove from oven and rub nuts with a clean dish towel to remove most of the skins. Set aside. 
2. Beat eggs lightly, then remove 1 Tbsp and set aside. 
3. Mix together dry ingredients ( except sugar) until evenly mixed. Set aside. 
4. Beat sugar with eggs, then add remaining dry ingredients and form dough. It will be soft and sticky. 
5. Place dough on a well floured work surface and form into a flat log 2 inches x 12 inches long. Pour hazelnuts on top of the log, and use fingers to press hazelnuts into the dough.  
6. Place the log on a cookie sheet lined with parchment paper, and brush with left over egg. 
7. Bake in oven for 20 minutes. Remove from oven and cut with a serrated knife on the diagonal into about 30 pieces. Place the cookies, cut side down on the cookie sheet, and return to oven to bake for another 20 minutes. 
8. Allow cookies to cool completely before enjoying or storing. 

Saturday, August 17, 2013

Spinach Ricotta Pie with Brown Rice Crust

This crust has a really nice texture and flavour and is much healthier than a traditional pastry crust. Give it a try on any of your favorite main meal pies.

Spinach Ricotta Pie with Brown Rice Crust
adapted from this recipe and Sealed with a Quiche from Eat Shrink and Be Merry by Janet and Greta Podleski 2005. 

1 tsp olive oil
1/2  C minced onion
1 clove minced garlic
1 1/2 C cooked brown basmati rice
3 Tbsp Parmesan cheese
1/2 beaten egg

1. Preheat oven to 350

2. Spray pie plate with olive oil spray
3. Heat olive oil in frying pan
4. Add onion and garlic and saute until onions appear translucent  and are softened
5. Place onion mixture in bowl and stir together with brown rice, Parmesan cheese and egg. 
6. Press mixture into prepared pan and press down firmly

1/2 beaten egg
454 g spinach leaves
2 onions, chopped
pinch black pepper and sea salt
pinch nutmeg
handful fresh basil, sliced
1 tub ricotta cheese

1. In a large frying pan or wok, heat a small amount of oil and saute onion until soft. 
2. Add spinach and herbs and spices. Stir until spinach is wilted. 
3. Remove from heat and drain any extra liquid. 
4. Stir in ricotta and spoon filling into prepared brown rice crust. 
5. Bake 45 minutes at 350F. Should be golden. Let sit 10 minutes prior to cutting. 

Friday, August 16, 2013

Sweet Pea Risotto

One of my favorite recipes to make with fresh green peas is risotto. I have a more traditional recipe that I usually make, but this year, I switched things up a bit for a less carb intensive recipe, and loved it. Make sure to use a stock that is not too salty because the salt concentrates as it cooks.

Sweet Pea Risotto 
adapted from this recipe by Teresa Cutter

2 tsp olive oil
1 onion, finely diced
1/4 C Brown basmati or Wild rice
1/4 C white wine
1.5 - 2 C vegetable stock (low or salt free)
250 g shelled green peas
2 large handfuls baby spinach leaves
Black pepper to taste
Parmesan and fresh chopped parsley to serve

1. Place stock in a pot and heat on low. 
2. Heat oil over medium heat and saute onion until soft
3. Add rice and stir until it is shiny. 
4. Add the wine and stir while it evaporates.  
5. Add 1 C of the hot stock and stir until the rice has absorbed most of the liquid. 
6. Add another 1/2 C of stock and continue to stir until the mixture is thick and soupy. Test the rice to make sure it is cooked, but not mushy. If it is not cooked, add the rest of the stock and continue as above. 
7. Place the peas in a bowl and cover with boiling water. Allow to sit for 1 minute, then drain. 
8. Add half of the peas and the spinach to a blender or food processor and puree. 
9. Combine the risotto, puree, and the remaining peas and stir until heated through.
10. Season with pepper and some Parmesan and stir until melted. 
11. Serve the risotto in shallow dishes topped with Parmesan and fresh herbs. 

Thursday, August 15, 2013

Charred Broccoli with Almond Dipping Sauce

This was a yummy side dish we enjoyed the other night. I love charred broccoli, and the dipping sauce is delish!

Charred Broccoli with Almond Dipping Sauce
adapted from this recipe by Teresa Cutter

1 head of broccoli
1/2 onion, chopped
2 minced garlic cloves
1 tsp grated ginger
1/4 C almond butter
1.5 Tbsp tamari sauce
2 Tbsp honey
squeeze lemon juice

1. Cut broccoli into long spears. Don't throw out the stalks. They're just as good as the heads. Just shave the tough outer skin from the lower parts of the stalks. 
2. Cook the broccoli on a BBQ until nicely charred. 5-10 minutes should be plenty of time. 
3. While the broccoli is cooking, make the sauce. Heat a small amount of oil in a saucepan, and saute onion, garlic, and ginger until softened.
4. Add the remaining ingredients and stir while heating for another minute.
5. Add water to create desired consistency (about 1/2 C) and heat for another minute.

Wednesday, August 14, 2013

Blueberry Parfaits

Blueberry Parfaits

This is a follow up to my last post about compote. This is a dessert I made using blueberry compote (found here), plain yogurt, Anna's granola (found here), and fresh blueberries. Layer the ingredients in wine glasses, and drizzle with honey for a fancy look. 

Rhubarb Berry Compote

Rhubarb Berry Compote

5 C fresh or frozen berries of choice
3 rhubarb stalks, chopped
1/4 C honey

1. Pour all ingredients into a large pot, and heat over low-med heat until rhubarb is soft and mixture thickens ( about 20 minutes)
2. Store in refrigerator and use in the morning to combine with plain yogurt and granola.

You can use any combination of fruit that you like, and also add spices such as cinnamon or dried fruits like raisins. If you find the mixture is too liquidy for your liking, add some chia seeds and allow it to gel. When I make this with only blueberries, I add 4 Tbsp of chia seeds at the end, and it thickens nicely. 

Tuesday, August 13, 2013

Salmon Zucchini Skewers with Yogurt Dipping Sauce

Salmon Zucchini Skewers
adapted from this recipe by Sara Forte

4 servings of Wild Salmon
2 lemons, sliced and seeded
1 large or 2 small zucchini
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1 Tbsp maple syrup
1/2 tsp salt
1/2 tsp. Italian seasoning

Yogurt Dip

1 garlic clove
1/4 tsp salt and pepper
3/4 C chopped English cucumber
zest of 1 lemon
1 Tbsp fresh dill
1 Tbsp fresh mint
1/2 C plain yogurt

1. Preheat the oven to 500F using just the broiler. Line a large baking sheet with parchment paper. 
2. Cut the salmon into cubes and thinly slice the zucchini
3. Thread the zucchini, lemons and salmon onto skewers. Lay the skewers on the prepared parchment paper.
4. In a small bowl, whisk together the olive oil, lemon juice, syrup, and seasonings. Brush the resulting sauce evenly over the skewers. 
5. Bake on the top rack in the preheated oven for about 8-10 minutes. Check the fish half way through and rotate the skewers. The fish should flake easily, but not be too dry. 
6. While the skewers are cooking, prepare the yogurt sauce. Mix all ingredients together in a food processor and pulse until you reach the desired consistency. I like it chunky. 

This works well with white fishes such as haddock as well. I loved this recipe so much I made it twice in 1 week. 

Monday, August 5, 2013

Mexican Brown Rice Salad

This salad is something you can make up and store in the fridge for several days. I would suggest adding the avocado and dressing just before serving. The original recipe was meant as a potluck layered salad which would look nice and colorful, but I couldn't be bothered to do that just for home. I'll definitely try it the next time I have to head to a party.

Mexican Brown Rice Salad

1 1/2 C brown rice or similar,  cooked according to package directions ( I used Tru Roots Sprouted Rice and Quinoa Blend)
1 clove garlic, minced
Juice from 1 lime
1.5 tsp ground cumin
3/4 tsp salt and pepper
1 tsp honey
hot pepper sauce to taste ( optional)
1/3 C extra virgin olive oil
1 avocado, cubed
1.5 C chopped red pepper
1 can black beans drained and rinsed
1 can corn, drained
1/2 C chopped green onion
1.5 C tomato 
1.5 C crumbled goat cheese
1/4 C snipped fresh cilantro

1. Whisk garlic, lime juice, cumin salt and pepper, honey, hot sauce (if using) , and oil to make dressing. Store in sealed container in fridge if not serving immediately. 
2. Place all other ingredients in a bowl and toss.
2. Bring the dressing to room temperature, shake, and add to salad just before serving.

Sunday, August 4, 2013

Cornmeal Crusted Haddock and Kale Coucous

On a day like today when you don't feel like spending more than 15 minutes in the kitchen, this is a perfect meal. It is really fast and easy and even kid friendly.  

Cornmeal Crusted Haddock 
adapted from oven-fried fish from Better Homes and Gardens new Dieter's Cookbook 1997

2 fresh or frozen haddock fillets which have been thawed
3 Tbsp panko or bread crumbs
3 Tbsp cornmeal
1/4 tsp pepper
1 Tbsp canola or olive oil
1 egg white, slightly beaten

1. Rinse and pat dry fish
2. Line  baking pan with parchment paper
3, Stir together bread crumbs, panko, and pepper. Add oil and toss to combine
4. Brush fish with egg white, then dip the fish in cornmeal mixture.
5. Bake 500F for 8-10 minutes.

Kale Couscous

1 onion, chopped
1 yellow pepper, chopped
1 Tbsp olive oil
1 C water
1 C frozen kale
1 Tbsp fresh parsley
1 1/2 tsp fresh basil
1/2 tsp fresh oregano
1/4 tsp salt
fresh ground pepper to taste
2/3 C whole wheat couscous
handful of cherry tomatoes, halved
1/4 C crumbled goat cheese

1. In medium saucepan, heat oil and saute onion and yellow pepper until tender.
2. Carefully add water to pan. Stir in herbs, spices, and kale.
3. Bring mixture to a boil. Stir in couscous.
4. Remove from heat and let sit until liquid has absorbed ( about 5 minutes)
5. Top with tomatoes and goat cheese to serve.