Month: August 2015

Maple Walnut Granola

Myth #1: Granola is too difficult to make at home, so I try to pick out the best at the grocery store. Granola is as easy as you want to make it! It’s versatile enough that you can gather ingredients you already  have in your pantry. (ie. oats, seeds, dried fruit, coconut etc.). Then, add in a little sweetener (honey, maple syrup, blended medjool dates, brown sugar etc.) and watch it crisp up in the oven for an hour. We’re not harvesting our own oats here! Advertisements

Back to School: Seedy Granola Bars

How is it back to school season already? As much a I’ll be savouring the last rays of summer, there’s something satisfying about getting back into a routine. Call me OCD, but my favourite part of August by far was always going to Staples – the meca of school supplies. Hours spent choosing new binders the the fine-point black liquid ink pens… Yesterday someone asked me if I had any ideas for a healthy on-the-go snacks that their kids can take to school. Hallelujah I do! This is the first in a four part series of snacks perfect for tossing in your kids lunches, or grabbing as you run out the door.  Let me know how you like them!  I’ve tried loads of granola bar recipes, all delicious, but I can’t top Minimalist Baker’s 9-ingredient vegan and gluten free granola bars loaded with 4 kinds of seeds: hemp, sunflower, flax and chia! No modifications or substitutions needed, I absolutely love these!   Yield: 10 granola bars Prep time: 15 mins **Note: before you begin. I like …

Broccoli Cheddar Quiche with Potato Crust

Ahhh, Sundays. A day made for Netflix, brunching, and napping. What better for a homemade brunch than a twist on a classic? Who else loved roasted broccoli with cheddar cheese as a kid? I used it here as the filling for a potato-crusted quiche. Ie. hash-brown crust! So, next time you have friends over for brunch, you know what to serve. Note: I used a relatively small tart pan, which yields 2 adult human sized servings. I like using tart pans for pies and quiches as well, since the detachable bottom makes it much easier to remove without damaging.

Roasted Salmon with Thai Tomato Curry and Hot Soba Noodles

It’s been awhile since I’ve made a well-planned and thought out dinner (one that doesn’t consist of tilapia and steamed cabbage that is). I had some extra time on my hands this week and was really excited to be able to cook a blog-worthy meal. Like all my meals, I draw inspiration from multiple sources – whether that be meals I’ve had previously, what’s in my fridge, a little internet and magazine research, or good old imagination.

GIVEAWAY – Toronto Food & Wine Festival Tickets

Do you consider yourself a foodie? Or maybe you just love to eat? Or do you stalk Canada’s top chefs and are the first to visit any new restaurant popping up on King West?  Whether you’re a vegan and baking with nutritional yeast or a true fan of Diners, Drive-In’s and Dives, we’ve got something for you! We’re going to give away 2 tickets to the first ever Toronto FOOD & WINE Festival taking place at Evergreen Brick Works on September 18-20. HOW TO ENTER: Follow us on Instagram @mindovermarmalde Tag the friend you would like to bring along if you win. Choose your favourite dish we’ve made, and repost the photo, tagging us. As a BONUS entry…..Recreate any dish we’ve posted on Instagram and tag @mindovermarmalade when you post. There is no limit to how many recipes you make! Get baking! The contest closes on August 30th @ 6pm EST. A winner will be announced on September 1st!  5 Reasons You Need to Visit Toronto FOOD & WINE Festival 2015: Curtis Stone, Tyler Florence, Gail Simmons, …

Key Lime Frozen Yogurt Dots

I’m back from 5 days in Atlanta, sweating it out in 95F (ahem, 35C) weather. Somehow, the warm weathered followed me home and it’s been just as humid back here in Toronto! This calls for easy summertime snacks that are healthy, tasty, and cooling. In comes frozen yogurt. Frozen yogurt? Isn’t that stuff packed with sugar? Yes. Yes it is. Instead of walking to your nearest self-serve froyo shop, try your own with this dippin’ dots inspired version. You can create any flavour starting with plain yogurt, or use a pre-made flavour from the store shelves. My personal favourite is key lime, but I love the taste of fresh vanilla bean so I had to make my own! This is one of my favourite summer time snacks, let us know some of yours! We’d love to hear from you and maybe try your favourites out for ourselves 🙂 RECIPE Ingredients: 1/2 cup plain greek yogurt 1/2 vanilla bean (or 3/4 tbsp vanilla) Juice of 1 lime 1/4 cup sugar (white or brown) Method: In a …

Black Cherry Galette

Where is the summer going? I was COLD walking to work this morning without a sweater. As much as I hate the humidity, bring back the heat!  Even though it may be cooling down, this summer staple we introduced back in June hasn’t gone anywhere. Strawberry picking days are history, but cherries and peaches are in their prime.  If only I lived in the Okanogan and had BC cherries growing in my backyard….give me five years and all be calling myself a West-Coast-er.  Summer nights call for easy barbecue dinners and this dessert is no different. Nothing better than a flakey pasty crust, under a mountain of juicy berries and a dollop of whipped coconut cream.  Remember, this is totally customizable, so swap out the cherries for the fruit of your choice. Also feel free to use whipped cream or icing sugar instead of coconut cream.  Enjoy! -AS   Ingredients For the dough: 1c all-purpose flour ¼ c almond flour 1 tbsp sugar ½ tsp of salt 6 tbsp butter 1 tsp vanilla extract 3 tbsp …

Wild Blueberry Streusel Muffins

I can go on and on about my love for summer. Everyone is happier and healthier when the days are longer.  One thing is for certain, our house is always full of baskets of ripe berries and fresh farmers market finds.  Mid-July is blueberry season at our cottage. We pick and pick and pick, and end up freezing bags of berries to bake with throughout the year. These muffins are packed full of berries and then topped with more berries.  Remember that Blueberry Compote I used last week on top of pancakes? Here’s another use for it – swirl a teaspoon of it into blueberry muffins before baking. I hope you love these as much as my family did!    Yield: 12 large muffins (I singe handedly ate 10 of these over three days. Let’s say these are dangerously good.) Batter: 1 c blueberries 1 c white sugar 2 1/2 c flour 2 1/2 tsp baking powder 1 tsp salt 2 large eggs 4 tbsp butter, melted 1/4 c vegetable oil 3/4 c plain yogurt 1/4 c …

Blueberry Compote

Add 1 cup blueberries and 1 teaspoon of white sugar to a small saucepan. Cook the swirl mixture for 5 minutes over medium heat, mashing the berries with a potatoe masher while stirring frequently.  When finished, the mixture should be thick and the berries broken down.  Set aside and let cool to room temperature. Use as a topping to My Signature Pancakes or Blueberry Streusel Muffins.