Bacon-wrapped Baked Eggs with Spinach and Cheese

(Serves 6)

• 6-8 thick slices double-smoked bacon
• 1 cup shredded cheddar cheese
• 1 cup shredded gruyere cheese
• 300g fresh spinach, washed and trimmed
• 4 cloves garlic, minced
• pinch of kosher salt and black pepper
• 6 large eggs
• 1/4 tsp paprika
• fresh bread (optional)
• a few handfuls of arugula (optional)

Preheat the oven to 350F.

While the oven preheats, wilt the spinach in a frying pan with a tablespoon of water. This should take 3-5 minutes on medium-high heat. Remove from heat and set aside.

Place 6 ramekins on to a baking sheet. Line the inside edge of each ramekin with a slice of bacon. Divide the cheeses evenly across the ramekins. Squeeze any remaining liquid out of the spinach and chop it coarsely. Divide it evenly across the ramekins layering it over the cheese along with the garlic. Lightly sprinkle each prepared ramekin with salt and pepper. Finally, crack an egg into each of the ramekins and season with a dash of paprika.

Lift the baking sheet with the ramekins into the oven and bake for 20-30 minutes until the eggs are set to your liking.  At 20 minutes, the yolks will still be runny and at 30 minutes, they will be fully set.

Remove from oven and serve alongside fresh bread and arugula.

Apricot Tart Squares (aka Baracklekváros Rácsos)

adapted from my mother’s recipe
(makes 40 – 2″x1 1/2″ bars)

• 6 cups all-purpose flour
• 1 1/2 cups icing sugar
• 2 tsp baking powder
• 1/4 tsp quick-rise yeast
• pinch of good quality salt
• 1 1/2 cups unsalted butter, room temperature
• 5 large egg yolks
• 1 large egg
• 4 tbsp plain Greek yogurt (at least 2%)
• 1 tbsp pure vanilla extract
• juice and zest of 1 lemon
• 350g jar apricot jam
• 2-3 tbsp dark rum (optional)
• 2-3 tbsp milk (for brushing over pastry)
• turbinado sugar (for sprinkling over pastry, optional)

Preheat the oven to 375F. Set aside a standard baking sheet.

In a medium bowl, whisk together the flour, sugar, baking powder, yeast and salt. Set aside.

In the large bowl of a stand mixer, beat the butter until it is smooth and creamy. Add the egg and egg yolks, vanilla, yogurt, lemon juice and zest and mix until well combined. It may look a bit curdled but that’s ok.

Add the flour, one cup at a time, and mix until it comes together into a smooth dough. By the final cups of flour, the stand mixer may struggle so you may want to finish combining the dough by hand.

Set aside one-third of the dough and between two sheets of parchment paper, roll out the other two-thirds to fit a standard baking sheet with a 1″ border overhanging. Remove the top layer of parchment paper and place the bottom layer with the dough on to a baking sheet.

In a small bowl, vigorously mix together the rum (if using) and the apricot jam. Spread the mixture over the dough on the baking sheet.

Roll the remaining 1/3 of the dough to 1/8″ thickness and cut into 1/2″ wide strips. Lay out half of the strips about 1/2″ apart parallel to one another over top of the filling. Place the remaining strips perpendicular to the original strips, spacing them approximately 1/2″ apart to complete the lattice over top of the filling.

Trim the edges of the lattice flush to the edge of the baking sheet and fold over the overhanging bottom layer. Pinch to secure the edges.

Brush the milk over the pastry and sprinkle with turbinado sugar (if using). Bake in the preheated oven for 10 minutes and reduce the heat to 350F. Continue baking for 20-30 minutes or until the lattice is lightly golden.

Cool the tart in the baking sheet on a rack. Cut into bars and serve.

Vegan Strawberry Scones

adapted from: our Lemon Cranberry Scones
(makes 8 scones)

• 2 tbsp + 4 tbsp dark brown sugar
• 1 cup coarsely chopped strawberries
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp ground kosher salt
• 3 tbsp cocoa nibs (optional)
• 4 tbsp virgin coconut oil, at room temperature
• 3 tbsp cold water
• 1 tbsp ground flaxseed
• 2 tsp pure vanilla extract
• 1/4 – 1/2 cup rice milk, cold
• turbinado sugar, for sprinkling (optional)

In a small bowl, mix the chopped strawberries and brown sugar. Set aside.

Line a baking sheet with parchment paper and preheat the oven to 425F.

In a large, flat-bottomed bowl, whisk together the flours, baking powder, salt, brown sugar and cocoa nibs (if using). Set aside.

In a small bowl, beat together the water and ground flaxseed. Microwave the coconut oil for 15 seconds on high, just enough to soften it but not melt it entirely. Stir it, along with the vanilla extract, into the flaxseed and water mixture.

Pour the wet ingredients, the strawberries and cocoa nibs (if using) into the dry ingredients and mix with a fork until it forms into a sticky dough. If it’s not quite coming together, drizzle a few tablespoons of rice milk into it. Continue gently mixing and adding rice milk until a slightly sticky but thick and shaggy looking dough forms. Take care not to overmix/overknead. Shape it into a round on the bottom of your flat-bottomed bowl, sprinkling it lightly with flour if you’re having difficulty working with it.  Cut into 8 equally sized wedges.

Lift the wedges with a spatula on to the prepared baking sheet. With a pastry brush, lightly brush the tops of each with a bit of rice milk. Sprinkle with turbinado sugar if desired. Bake in the oven for 15-20 minutes until they are lightly golden. They are best served warm, but can be cooled on a wire rack and reheated later.

Whole Wheat Olive Oil Flatbreads, 3 ways

(makes 6 6″ flatbreads)

• 2 cups whole wheat flour
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 3/4 cup warm water
• 3 tbsp extra virgin olive oil

Whisk together the flour, salt and baking powder in medium bowl. Mix in the water and olive oil and knead the mixture for about 5 minutes. The dough will be smooth and not sticky. Coat the dough very lightly with oil, place back into the bowl and let rest, covered, for 30 minutes.

Divide the rested dough into 6 pieces and roll each into a 6″ round.

Decide how you’ll be cooking the flatbreads.

Barbecue: Heat the barbecue to 450F. Place 2 rounds side by side on the grill and close the lid. Grill for 1 to 1 1/2 minutes per side until slightly puffed.

Stovetop: Heat a non-stick frying pan on high. Place 1 round in the centre of the pan and cook for 2-3 minutes per side until slightly puffed.

Oven: Place the oven rack in the centre of the oven and heat to 450F. Place 2 rounds side by side on the rack. Flip after about 2 minutes until slightly puffed.

Brush lightly with olive oil and serve with dip or fill with your favourite fillings, fold or roll up and enjoy.

Quick Udon Soup

(serves 4)

• 1 – 400g package udon noodles
• 1 tbsp olive oil
• 1 inch piece of fresh ginger, minced
• 4-6 cups chicken broth (or vegetable broth)
• 2 medium carrots, thinly sliced
• handful of snow peas
• 1 medium zucchini, thinly sliced
• 4 cremini mushrooms, sliced
• 1/2 cup corn kernels, fresh or frozen
• 1 cup shredded roast turkey or chicken
• 2 tbsp low-sodium soy sauce (or more, to taste)
• drizzle of sesame oil (to taste)
• salt and pepper (to taste)
• 1 green onion, sliced
• sriracha sauce (optional)

In a small saucepan, prepare the noodles according to the package directions. When ready, set them aside.

In a medium pot, heat the olive oil and lightly fry the ginger until it is fragrant and softened. Next, add the broth and bring it to a boil. Reduce to medium heat and add the carrots. Cook for 2 minutes and then add the snow peas, zucchini, mushrooms and corn. Continue to simmer for another minute or two and add the turkey. Season the soup with the sesame oil, soy sauce and salt and pepper. Continue to heat the soup until the vegetables have softened slightly and the turkey is warmed sufficiently.

Place some of the noodles into a soup bowl and ladle soup and vegetables over top. Sprinkle with green onions. Serve.

Braided Easter Bread, 2×2 ways

inspired by My Family
(makes 2 12″ wreaths)

* ingredients listed in [ ] are for the dairy-free version

• 3 tbsp + 1 tsp skim milk [or rice milk]
• 3 tbsp active dry yeast
• 1 1/2 tsp + 3 tbsp sugar
• 3 1/2 cups all-purpose flour
• rind from 1/2 lemon
• 3 tbsp vanilla sugar
• 1/2 tsp ground kosher salt
• 1 cup skim milk [or rice milk]
• 1 egg yolk (from a large egg) + 1 large egg (for egg wash), beaten
• 3 1/2 tbsp unsalted butter, room temperature [or 2 tbsp + 1 tsp melted virgin coconut oil]

Cinnamon Sugar Topping (optional):

• 2 tbsp melted unsalted butter [virgin coconut oil]
• 1 tbsp brown sugar
• 1 tsp ground cinnamon

In a small bowl, proof the yeast by whisking it together with the sugar and milk. Set aside until it starts foaming.

In a large bowl, whisk together the flour and lemon rind. Set aside.

Add the salt and sugar to the remaining milk and gently warm it until the sugar is dissolved. Whisk 2/3rds of the milk mixture, along with the yeast and egg yolk into the flour. Knead either by hand or with a stand mixer using a dough hook and slowly add the remaining milk and butter or oil. Continue kneading for 5 minutes. Turn the dough out of the bowl and knead by hand for another minute until the dough has come together into a smooth ball. Place back into the bowl and cover loosely with a tea towel. Let rise in a warm, draft-free place for approximately 45 minutes. The dough will have doubled in size.

Gently press the air out of the risen dough and divide it in half. Let the dough rest again for 15-20 minutes.

Divide each half of the rested dough evenly into 3 pieces. Roll into ropes approximately 20″ in length. Take 3 ropes and carefully braid them together. If using the cinnamon sugar mixture, brush it over top of the 3 ropes prior to braiding. Once the braid is complete, bring the ends together to form a ring. Carefully place the ring on to the parchment-lined baking sheet and repeat with the other 3 remaining ropes.

While the braided rings rest for another 10 minutes, line 2 baking sheets with parchment paper. Preheat the oven to 375F.

Brush the braided rings with the egg wash and bake for 20-30 minutes until the tops are golden brown and the bread sounds hollow when tapped on the bottom. Let cool on rack and serve warm or at room temperature.

[Gluten-Free] Buckwheat Crêpes with Bacon, Spinach and Mushrooms

(makes 4-6 crêpes)

• 1 cup rice milk
• 4 large eggs, beaten
• 1 cup buckwheat flour
• 1/8 tsp ground black pepper
• pinch of kosher salt
• 1 tsp olive oil
• 1/2 cup coarsely chopped bacon
• 1/2 medium spanish onion, chopped
• 8-10 cremini mushrooms, sliced
• 3 cups fresh baby spinach, torn into pieces
• 4 tbsp shredded pecorino romano (optional)

In a medium bowl, whisk together the milk, eggs, flour, salt and pepper until batter is smooth and there are no more streaks of dry flour visible. Cover the bowl with plastic wrap and refrigerate for 2 hours or up to overnight.

About 15-20 minutes before making the crêpes, remove the batter from the refrigerator. Warm the oil in a pan on medium-high heat (no need for a crêpe pan here; any seasoned pan will do just fine). Tilt the pan and pour a half ladle of batter into it, turning the pan until the batter forms a thin round crêpe. Flip the crêpe when the edges are just starting to pull away from the bottom of the pan (1-2 min). Continue to cook the crêpe and remove it from pan when the edges begin to lift away from the bottom of the pan. Repeat with the remaining batter and keep the crêpes loosely covered on a large flat plate until they are ready to be served. If you’re making them ahead, let them cool and then seal in an airtight container and refrigerate. Warm them slightly before filling and serving.

Once the crêpes are ready, use the warm pan to fry the bacon, onions and mushrooms until the bacon is golden, the onions are softened and the mushrooms are cooked. Next stir in the baby spinach leaves and let them warm slightly until they wilt. Remove from heat.

Spoon some of the bacon mixture into the centre of a prepared crêpe and sprinkle some cheese over it. Either roll the crêpe into a cylinder or fold the corners into the centre to form a square and serve. Repeat with the remaining filling and crêpes.

Dark Chocolate Granola Muffins with Honey and Apricot

adapted from Nigella Lawson’s Granola Muffins 
(makes 12 regular-sized or 40 mini muffins)

• 1 cup rice milk
• juice of 1/2 small lemon
• 1 cup whole wheat flour
• 1/2 cup spelt flour
• 2 tbsp ground flaxseed
• 1 tsp baking soda
• 1/4 tsp ground kosher salt
• 1 large egg, beaten
• 3/4 cup honey
• 5 tbsp melted virgin coconut oil
• 1 tsp pure vanilla extract
• 1 3/4 cups granola (make your own and leave out the fruit or use purchased granola)
• 1/4 cup chopped dried apricots
• 1/4 cup cocoa nibs

Combine the rice milk and lemon juice in a cup and set aside.

Next, line a muffin tin with liners and preheat the oven to 375F.

In a large bowl, whisk together the flours, ground flaxseed, baking soda and salt. In a medium bowl, thoroughly beat together the rice milk and lemon juice mixture, egg, honey, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir until everything is moistened. Gently fold in the granola, apricots and cocoa nibs.

Divide the batter across the prepared muffin tin, filling each liner no more than 3/4 full. For large muffins, bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean. For the mini muffins, reduce the baking time to only 13-17 minutes. Remove from oven to cool slightly and serve.

Roasted Turkey and Mushroom Soup

(serves 2 adults or 1 adult and 2 children)

• 3 tbsp chopped pancetta or bacon
• 1/2 medium spanish onion, chopped finely
• 3 cloves garlic, minced
• 6-7 cremini and button mushrooms, thinly sliced
• 2 cups shredded roast turkey (no skin nor bones included)
• 4-5 cups low-sodium chicken broth
• 10-20 shakes of worcestershire sauce (to your taste)
• 1 tbsp dried thyme
• kosher salt and black pepper (to taste)
• 2 cups cooked small pasta (like elbows, tubetti or shells), optional

In a medium saucepan, fry the pancetta until golden. Add the onion and garlic and continue to fry until the onion has softened. Add the mushrooms and let them cook, stirring occasionally, until they have released their liquid and reduced in size.

Add the turkey, chicken broth, worcestershire sauce, thyme, salt and pepper. Bring to a boil and then let simmer, covered, for about 15-20 minutes. Ladle into bowls and serve with or without pasta.

Warm Moroccan Quinoa Salad, 2 ways

(serves 4)

• 1 1/4 cups low-sodium chicken or vegetable broth
• 1 cup uncooked red quinoa
• 4 boneless, skinless chicken thighs, roasted, grilled or poached and shredded
• 1 cup roughly chopped dried apricots
• 1 cup pitted and chopped medjool dates
• 6 tbsp extra-virgin olive oil
• 1 tbsp Moroccan seasoning (see below)
• juice of 1 lime

Prepare the quinoa by bringing the broth to a boil in a saucepan. Add the quinoa and simmer on medium-low, covered, for 15 min or so. The broth should be absorbed and the quinoa grains should be translucent and have little white rings.

Add the chicken, apricots, dates, olive oil, Moroccan seasoning and lime juice and combine well. Serve warm or cold. Refrigerates and reheats very well.

**********

Moroccan Seasoning

(as used in this Chicken Tagine with Preserved Lemons and Olives)

• 5 tsp ground nutmeg
• 5 tsp ground cumin
• 5 tsp ground coriander
• 2 1/2 tsp allspice
• 2 1/2 tsp ground ginger
• 1 1/4 tsp cayenne pepper
• 1 1/4 tsp ground cinnamon

In a small bowl, combine the seasonings and mix well. Store in an airtight container in a cool, dark place. Keeps well for 6 months.

Mexican-style Quinoa with Pulled Pork

inspired by Cheesy Tex-Mex Rice on The Kitchn
(serves 6)

• 1 1/2 cups low sodium chicken broth
• 1 cup uncooked red quinoa
• 1/2 medium spanish onion, chopped finely
• 1/2 orange pepper, chopped finely
• 2 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 2 cups tomato passata
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 1/2 cups smoked pulled pork
• 3 tsp sweet paprika (+ additional to taste)
• 2 tsp ground cumin (+ additional to taste)
• 2 tsp dried oregano
• 2 tsp finely chopped sun dried tomatoes
• 1/4 tsp cayenne pepper
• salt and pepper (to taste)
• corn or wheat tortillas, shredded cheese, chopped lettuce, sour cream and chopped tomatoes (optional)

Prepare the quinoa by bringing the broth to a boil in a saucepan. Add the quinoa and simmer on medium-low, covered, for 15 min or so. The broth should be absorbed and the quinoa grains should be translucent and have little white rings.  Fluff the quinoa with a fork and set it aside to cool slightly.

In a large skillet, heat the olive oil on medium heat. Fry the onions, pepper and garlic until golden. Add the quinoa, cheese, tomatoes, corn, pulled pork and seasonings. Stir until well combined. Continue to cook on medium to medium-high heat for approximately 30 minutes, stirring every 5-7 minutes (5 minutes if the mixture is sticking too much; 7 if not – you will want it to be sticking slightly though). Add additional quantities of paprika and cumin as well as salt and pepper to taste.

Serve warm on its own or wrapped in tortillas with additional cheese, tomatoes, sour cream and lettuce. Refrigerates and reheats well.

Trout Wellington

(serves 4)

• a few tbsp of olive oil
• 3 tbsp chopped pancetta
• 1/2 medium spanish onion, chopped finely
• 2 cloves garlic, minced
• 4 large cremini mushrooms, sliced
• 2-3 tbsp herbes de provence
• 2 sheets of puff pastry, thawed if using frozen
• 1 lb fresh steelhead trout fillet (skin and bones removed), divided into 4 equal portions
• 4 tbsp soft herbed goat cheese
• salt and pepper
• 1 large egg, beaten (for egg wash)

In a large frying pan, heat the oil over medium heat. Add the pancetta, onions and garlic and fry until the onions have softened and the pancetta browned. Add the mushrooms and continue to fry them until they have released much of their liquid. Season with the herbes de provence and remove from heat. Set aside.

Line 2 baking sheets with parchment paper and preheat the oven to 375F.

On a lightly floured work surface, cut a sheet of puff pastry in half. Place a piece of trout in the centre of each half. Lightly salt and pepper the trout and crumble a tablespoon of the goat cheese over each piece. Next, take 1/4 of the mushroom mixture and spread that evenly over the cheese and trout.

Fold the sides of the puff pastry towards the centre, over the trout and other fillings, to make a sealed rectangle. Place the two packages, seam side down, on to the prepared baking sheet. Repeat with the remaining ingredients and place the last two packages on to the second baking sheet.

Brush the tops of the packages with the egg wash and gently cut a few slits about 1 1/2″ in length on the top of each. Bake for 30-40 minutes until the pastry is golden and fish looks opaque through the slits on the top.

Serve immediately or let cool to room temperature, wrap and refrigerate. To reheat, place on to a parchment-lined baking sheet and warm in the oven.