Beef Stroganoff

?

I was going through my recipe collection and found my Beef Stroganoff recipe.  It has been years since I have made it and I asked myself, “why the wait”?  This is a classic old school meal that deserves a lot more attention.  It tasted so good. Everyone loved it and bowls were scraped clean.  Add the fact that every mouthful was pure comfort.  Serve with a side salad to up your veggie intake.  This recipe will definitely be on my fall & winter menu rotation. I can’t wait to make it again. Continue reading

Twice Baked Potatoes

?

If you are looking for a way to bring your baked potato to the next level, the Twice Baked Potato is the way to do it.   These dressed-up spuds will have your family and guests asking for seconds.   This side dish is perfect for your next barbecue or get together or even all on it’s own.  One thing is for certain, you’ll wish you had made more. Continue reading

3-Seed Breakfast Cookies

?

?

I was thinking…not every cookie that we bake needs to be a shining star.  Sometimes, it’s the “Plain Jane” of cookies that give us the most comfort (especially with a hot cup of tea and a good book).  Do you know what I mean? I think so.  This soft 3-Seed Breakfast Cookie does just that.  And for a cookie, it’s a pretty healthy one as well.

One thing with this recipe…I lowered the amount of sugar from the original recipe as I found it to be too sweet.  It originally called for a 1/4 cup of White Sugar and a 1/2 cup of Brown Sugar.  You will see my changes below.  You can always add more sugar if you like a sweeter cookie.

Feel free to swap the seeds for other ingredients.  I used a total of 3/4 cup of seeds.  You can use nuts, raisins, dried cranberries, dried coconut, chocolate chips etc.  Choose your variations. Continue reading

Triple Layer Chocolate Cake

?

Let me start by saying that this is the Best-Ever-Hands-Down Chocolate Cake.  Every time I have baked this cake, it was received with rave reviews x 1,000,000.  AND…once you make it, you will be asked to bring it for every single special occasion you attend in the future.  So, mentally prepare yourself for that.

Even though this recipe is for a triple layer cake,  this time I made the cake (photo above) as a two layer cake and I made one mini chocolate cake (right here below):

?

Mini Chocolate Cake

The triple layer cake is huge to say the least and if you have a special occasion, then by all means, go for the gusto and make it in its three glorious layers.  You will not regret it.  It will be a mile high.  I can hear the ooohs and ahhhs already.

Two more things I must tell you:

1) Even though this is a relatively easy cake to make, it is labour intensive.  You’re not exactly ripping open a box of Betty Crocker cake mix and a can of ready-made frosting.  No such luck here.  However, you can make things much easier for yourself (and I highly recommend it) if you make this cake over two days.  Bake the cakes the first day, cool completely and wrap up individually in plastic wrap.  Store them in the fridge overnight.   Make the frosting and assemble the cake the next day.

2) You will need a stand mixer.  It’s an absolute must.  So beg, borrow or buy one if you do not currently have access to one.  If you try to make this with your hand-held electric beaters, you will regret it (for the frosting, anyway).

My only regret as I type this, is that I do not have a photo of a slice of the cake as this cake was a request and sent off to a function and enjoyed my many.  Ok, enough jibber jabber…lets get on with the cake! Continue reading

The Killer Club Sandwich

?

?

I’m putting my vegan summer on pause for this (meaty) Killer Club Sandwich blog post.   I made the sandwich for someone else and this is about the third time that I have made it.  I took all the pics and decided that it oh so needed to be posted.  As with almost all of my recipes, I switched a few things around from the original recipe and did some tweaking — only to make it tastier!  Your mouth will be bursting with flavour overload!  So satisfying.  If you zone-out while eating it, I will completely understand.  Maybe it’s best to eat it alone…Lol!

Make sure that you have all of your ingredients at the “ready” when you are about to assemble your sandwich.  Hopefully you will have some toothpicks to hold it together when you cut it up.  To share or not to share…that is the question! Continue reading

Ultimate Vegan-GF Chocolate Chunk Cookies

?

?

So let’s say you have a friend, relative or maybe even an enemy that is Vegan and/or Gluten free.  And let’s say out of the goodness of your heart, you want to do something nice for them…like off the charts nice.  May I (highly) suggest that you make a batch of these truly amazing cookies.  I can’t make promises for your enemies loving you but it’s sure worth a try.   I will say that this cookie recipe is a wee bit pricier to make but I can’t recommend it enough!  They taste so amazingly good and you would never know that they are V&GF!  If you decided to keep all the cookies for yourself, I wouldn’t be surprised. Continue reading

Mom’s Cabbage Salad

?

When I was a kid during the summer months, we would have a barbeque almost every weekend with my father being Chief of the Charcoal.  Mom would be in the kitchen whipping up the rest of the dinner fixings.  One dish that she would make without fail was her delicious Cabbage Salad.  To this day, I still can’t get enough of it.  It’s similar to a North American coleslaw with out the mayonnaise.  So easy to make, not to mention so good for you!  My mouth is watering just thinking about it. Continue reading

Cheesy Nacho Kale Chips (vegan)

?

If you’re into “health food” then you will probably know what Kale Chips are.  For a small bag with a huge price tag, you can have an amazing treat.   Kale chips are mostly made in a dehydrator which is a good thing if you’re looking to eat them raw (yet crunchy).  This process takes many hours.  For those of you who do not have a dehydrator, this recipe is done on very low heat in your oven at a fraction of the time of dehydrating.  Also, soaking the cashews overnight is unnecessary as well.  You want the chips as fast as possible.  I completely understand. Continue reading

Squash Pizza Casserole with Vegan Parmesan Cheese

?

I love squash. And pizza.  Moving right along on with my Vegan Summer, this fusion of the two made one tasty and incredibly healthy dish!  The combination of the salty green olives and the sweet fresh pineapple was nothing short of amazing.  I’m not a fan of vegan soy cheese so I sprinkled soy-free Vegan Parmesan Cheese on top, compliments of The Minimalist Baker.  Sheer genius on their part. You’re going to want to sprinkle it on everything!  I packed up some casserole left overs for my lunch the next and ate the rest for dinner…I couldn’t get enough. Continue reading

Creamy Curry Veggie & Black Bean Salad

?

Summer is in full swing with no shortage of fresh vegetables to get creative with.  This salad pulls once serious punch of flavour.   Super-duper healthy — your body is going to love you for this one!  Make sure you pack the leftovers for your lunch the next day. Your taste buds are in for a treat!  If you’re going to serve this salad with something else, I would suggest a dish with a milder flavour.

I used a vegetable sprializer to make the zucchini and carrot noodles.  If you’re a kitchen person like me, the spiralizer is great gadget for your fresh vegetables.  Vegans and vegetarians would get a tonne of use out of it. Continue reading