Roasted Spiced Chickpeas

I don’t know about you but I’m big on snacking, I love having little bites of different kinds of food; a bit of this, a bit of that, variety is the spice of life, right? I especially love anything you can eat by the handful. Gluttonous?  Maybe. But when the snack is a bunch of chickpeas I really don’t feel so bad.

These chickpeas are addictively crunchy and have a spicy kick, but use can this roasting technique with any combination of seasonings you like, the sky is the limit with this tasty snack!

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Follow along or skip to the end for just the recipe!


Preheat your oven to 400ºF, I put mine on convect to get things evenly toasty!

1. Crack open your cans of chickpeas, dump them into a colander and give them a really good rinse. You don’t want any of that questionable chickpea juice on it, so swish everything together under running water until they’re no longer slimy.

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2. Place some paper towels on your baking tray and dump the chickpeas on top, covering with more paper towels to blot off any liquid. Then carefully slide the paper towels off, leaving the chickpeas on the tray.

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3. Once your oven is preheated, pop the chickpeas in. That’s right, nothing on them, we’re going to start by dry roasting them for 30-35 minutes to get them nice and crunchy. After 15 minutes give the tray a good shake to get them evenly toasted.

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4. In the meantime, mix your spices together in a small bowl.

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5. Once the chickpeas come out, drizzle them with the olive oil and shake the tray vigorously to coat everything (while wearing an oven mitt, obviously). Then sprinkle your spice mixture on top and shake vigorously again.

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6. Pop them back in the oven for an additional 10-15 minutes, this will finish off the roasting process and “wake up” the spices without burning them.

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7. Give them a taste to see if they require any more toasting, they should be nice and crunchy.

These are best the first day, but if you happen to have any leftovers they stay crunchy and delicious in an airtight container for several days.

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Roasted Spiced Chickpeas

  • 2 cans chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • ¾-1 teaspoon kosher salt
  • ½ teaspoon chilli powder
  • ½teaspoon garlic powder
  • ½teaspoon onion powder
  • ½teaspoon dried oregano
  • ¼teaspoon cumin
  • ¼teaspoon paprika
  • Fresh cracked pepper
  1. Pat the rinsed chickpeas dry between paper towels
  2. Spread the chickpeas evenly on a baking tray and dry roast in a 400F oven for 30-35 minutes until they are almost entirely dry and crunchy, make sure to shake the pan halfway through
  3. In the meantime, mix the spices together in a small bowl and set aside
  4. Remove from oven, drizzle olive oil over the chickpeas and shake to coat evenly, then top with the seasoning mix and shake again
  5. Roast for an addition 10-15 minutes until chickpeas are completely dry and crunchy
  6. Serve warm or cool, store in an airtight container
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Banana Bread

I can’t think of a better use for bananas than banana bread. And when it comes to recipes, this is my all-time favourite; it’s sweet and moist and pairs perfectly with tea! My Mom made it all the time when I was younger, and it comes from an ancient copy of “Company’s Coming” that I’m certain pre-dates my birth.

This recipe comes together quickly and easily, and bakes into a deep golden brown. It also makes a great base for delicious add-ins like chocolate chips, coconut, or fruit!

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As always, follow along or skip to the end for the recipe!


First, preheat your oven to 350ºF

1. Beat the softened butter and gradually add the sugar, beating until smooth and fluffy.

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2. Add the eggs and beat again until incorporated.

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3. Now for the bananas! This is not the time to use that perfectly ripe “eating” banana, and certainly not the time to use ones that are still green. You want the ones well past their prime, the softer and spottier they are the better.

Peel the bananas, and in a separate bowl mash them until they’re essentially liquefied. Try to eliminate as many large lumps as possible to ensure a smooth and even consistency in the bread. For me the best way to achieve this is by using a potato masher, but you can very easily just use a fork (although it will be more work).

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5. Now blend the mashed banana into the butter mixture.

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6. In a separate bowl, mix together the dry ingredients; flour, baking powder, baking soda, and salt.

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7. Gently combine the dry ingredients into the wet, folding the mixture together until it is completely blended but don’t over-mix, i.e. combine the mixture until there are no longer pockets of dry ingredients. It’s still going to be a bit lumpy because of the bananas, but that’s perfect!

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8. Pour the mixture into a greased standard loaf pan (9” x 5”), and bake in a 350ºF oven for about an hour. It will become deeply golden brown, and you know it’s done when a skewer inserted into the centre comes out clean. Depending on your oven, this may take a touch longer than 60 minutes.

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9. Allow to cool for 10-15 minutes, then turn it out onto a cooling rack. Slice and enjoy!

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Banana Bread

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup very ripe bananas, mashed (3 medium-sized bananas)
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  1. Preheat over to 350ºF
  2. Cream the butter and sugar together in a mixer
  3. Add the eggs and beat again until completely incorporated
  4. Add the mashed bananas and blend again
  5. Mix the dry ingredients in a separate bowl, then add to the banana mixture and combine until there are no dry pockets, do not over-mix
  6. Pour into a greased 9”x 5” loaf pan, and bake in the preheated oven for about an hour until the skewer comes out clean

French Onion Soup

Although Christmas is over, there’s still a long stretch of winter weather ahead of us. And you know what makes it easier? Warm tasty food, of course! This French Onion Soup has a rich savoury flavour, and features cheesy garlic toasts.

Soups can seem a little daunting sometimes, but despite seeming kind of fancy this one is actually pretty easy and only has a handful of ingredients.

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Follow along for a step-by-step, or skip to the end for just the recipe!


  1. It’s no surprise when making French Onion soup you first need to slice up a bunch of onions. It’s also no surprise that onions can be pretty pungent, and I’m not going to lie I was an absolute mess. By the time I had taken my photos, and had all the onions sliced up I was weeping profusely and blindly stumbling around my kitchen in search of Kleenex.

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So what’s the solution? My best friend swears by putting them in the freezer for a few minutes first, and my Dad jokingly suggests putting bread up your nose (??). I used to have a pair of goggles handy (looks stupid, works great), but in recent years my solution is to just work quickly. Regardless of how you avoid blubbering like a baby while doing it, in the end you need to have 6 medium onions sliced. And I’m going to show you how to do it!

First, slice the onion in half from top to bottom. THIS IS IMPORTANT. You want to make sure you have part of that root-end on each half, it holds the whole thing together.

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Next, slice off the gnarly bits at the top and the bottom, but make sure that when you’re slicing the root end to just take off the tip, leaving behind that solid core.

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Now peel off the papery skin (it’s okay if the first layer of actual onion comes off with it).

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Lastly, get to slicing! You want the slices to be fairly substantial, if you slice them too thin they end up disintegrating in the soup by the end. About half an inch thick is perfect. And make sure to keep your fingers curled away from the blade of the knife to avoid making your fingertips the “special ingredient”. Gross.

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2. Next, finely chop 3 cloves of garlic and get a big heavy-bottomed pot over medium high heat with a splash of olive oil and the butter.

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3. Once the butter is melted, dump your onions into the pot along with the garlic, bay leaves, and thyme. Add some fresh cracked pepper and a healthy pinch of salt.

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4. Cook the onions, stirring occasionally to prevent burning, until they’ve become very soft and begin to caramelize, this will take about 25 minutes.

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5. Now add in the wine, making sure you scrape all the lovely brown bits off the bottom of the pot. Continue cooking the onions until most of the liquid has evaporated, this takes about 10 minutes and you know it’s done when your spoon starts leaving trails (the liquid doesn’t flood back in to fill the gap).

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6. Sprinkle the flour overtop of the onions, and stir to coat evenly. Knock the heat back to medium and cook the onions for an additional 5-7 minutes, this step is super important to avoid having the soup taste like raw flour. If you prefer a “brothy” soup, use 3 tablespoons of flour, if you prefer a soup that is a bit thicker use 4 tablespoons.

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7. Once you’ve cooked the flour in the onions, add the beef stock and stir everything to combine into an even consistency, scraping the bottom of the pot again.

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8. Bring this to a low boil, and simmer for about 10 minutes. Give it a taste, does it need more salt or pepper? Adjust your seasonings, then cover and let stand until you’re ready to make the toasts and serve.

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9. Turn your oven on to broil and slice the baguette, ensuring enough for 2 slices per bowl (and maybe a couple more on the side for dipping). Place the slices on a foil-lined baking tray, and drizzle both sides with a bit of olive oil.

10. Bake until golden brown on each side (making sure to keep an eye on it, they can go from toasty to charcoal briquettes REALLY fast). In the mean time, grate your cheese. I like to use Swiss, I prefer the flavour to Gruyere (which is more traditional) but you can use whichever cheese you like (Swiss, Gruyere, or Emmental).

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11. Back to the toasts! When they come out of the oven, rub each of the toasts with a peeled clove of garlic on one side.

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12. Ladle some of the warm soup into oven-proof bowls, top with two of the garlic toasts and a generous handful of the grated cheese. Place these back on the foil-lined tray and bake under the broiler until the cheese is bubbly and begins to brown.

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13. Serve with a couple extra toasts, and a generous glass of red wine, and you’ve got a cozy winter dinner! Have leftovers? This soup freezes really well, so you can pull it out on a chilly night when you’re stuck for time.

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French Onion Soup

Serves: 4-6

  • ¼ cup butter
  • 6 medium onions, sliced
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 cup red wine
  • 3-4 tablespoons all purpose flour
  • 6 cups beef broth
  • Salt & pepper
  • Olive oil
  • 1 french baguette, sliced
  • 1 clove peeled garlic
  • 250g Swiss cheese, grated (alternatively Gruyere or Emmental)
  1. Melt butter with a splash of olive oil in a large heavy-bottomed pot over medium high heat
  2. Add sliced onions, chopped garlic, bay leaves, and fresh thyme with a generous pinch of salt and fresh cracked pepper, cook until onions are very soft and begin to caramelize, about 25 minutes
  3. Add wine and scrape the bottom of the pot, cook until most of the liquid has evaporated and your spoon leaves trails along the bottom of the pot, about 10 minutes
  4. Drop the heat to medium, sprinkle with flour and coat the onions evenly, cook for about 5-7 minutes to remove the raw flour taste
  5. Add beef stock and stir to combine, scraping the bottom of the pot again, simmer for 10 minutes until soup has thickened slightly, season to taste and then cover and set aside until ready to serve
  6. Place baguette slices on a foil-lined baking tray, drizzle with olive oil and toast both sides under the broiler
  7. When golden brown, rub one side of the toasted slices with a peeled clove of garlic
  8. Ladle warm soup into oven proof bowls, top with 2 slices of toasted baguette and a handful of grated cheese
  9. Broil until cheese is bubbly and begins to brown

Ginger Crinkle Cookies

Who doesn’t love a good cookie? Dunk it in milk, dunk it in coffee, dunk it in tea, or just straight up dunk it in your mouth. And when the weather gets colder we tend to turn to baked goods with those traditional warming spices like cinnamon, cloves, and ginger. Sound good? Of course it does!

These ginger crinkle cookies have a lot going for them, they’re spicy and sweet, crisp yet chewy, and as a bonus for those whose bodies don’t agree with dairy, they’re made with shortening instead of butter. Not to mention they’re super easy to make, so let’s get started!

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Follow along or skip to the end for just the recipe!


 Preheat your oven to 375ºF

  1. In an electric mixer, beat together shortening and sugar until fluffy.

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2. Add in the egg and beat again.

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3. Add in the molasses and beat until incorporated.
PRO TIP: having trouble getting sticky things out of measuring cups? Give your cup a little spritz of non-stick cooking spray or a swipe of vegetable oil first, your sticky liquid ingredients will slide right out! 

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4. In a separate bowl, mix together your dry ingredients; flour, baking soda, salt, cinnamon, ginger, and cloves.

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5. In 2 or 3 batches, incorporate your dry ingredients into your molasses mixture.

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6. Mix until combined, but try not to beat the mixture too much.

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7. In a small dish or bowl mix your sugar together with a heaping teaspoon of cinnamon.

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8. Scoop your batter by generous tablespoons full and roll into a ball, reserve the balls on a plate.

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9. Roll the balls in the cinnamon sugar mixture.

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10. Place on greased baking sheets with several inches of space in between.

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11. Bake for 8-9 minutes if you want them to remain chewy, if you prefer a completely crisp cookie you can bake for about 10-11. Personally, I prefer the former so I pull them out when they begin to form those crinkly cracks.

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12. When you first pull them out of the oven they’ll look puffy, but will deflate as they cool which is when you know you can transfer them to a cooling rack.

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And there you go, that’s it! Super easy, super quick, super tasty.

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Ginger Crinkle Cookies

Yield: Approx. 4 dozen

  • 3/4 cup vegetable shortening
  • 1 cup sugar
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda

Coating

  • 1/4 cup sugar
  • 1 heaping teaspoon cinnamon
  1. Preheat your oven to 375ºF
  2. Beat shortening and sugar until fluffy
  3. Add egg and beat well
  4. Add molasses and mix until well incorporated
  5. In a separate bowl mix the dry ingredients; flour, cinnamon, ginger, cloves, salt, and baking soda
  6. In batches, add the dry ingredients until incorporated while not over-mixing
  7. In a small dish or bowl, mix the sugar and cinnamon together for the coating
  8. Roll generous tablespoons full of the dough into balls, then coat them in the cinnamon sugar mixture
  9. Place the dough balls on greased cookie sheets with several inches in between
  10. Bake for 8-9 minutes until cracks form in the cookies, if you want completely crisp cookies bake for 10-11 minutes

Red Wine Beef Stew with Garlic Thyme Toasts

When Fall rolls around we turn to warmer, heartier foods (especially living in Canada), and what says cold-weather eating like stew? This recipe is my favourite for a couple reasons, it’s rich and flavourful, the meat is fall-apart tender, oh and the sauce is made of wine. Just wine. I’m serious, it’s a whole bottle of wine.

This recipe is a weekend meal, best served with friends or family and a generous glass of wine. Although it may take a couple hours from start to finish, the good news is most of that time is spent in the oven. So, ready to go? Let’s get to it!

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Skip to the end for just to recipe or follow along for a step-by-step!


A note on wine before we get started: this is not the time to be using your best cellared wine (you should be drinking that, duh), but it’s also not the time to use that bottle of terrible wine you hate the taste of. Find a reasonably priced, very drinkable bottle of red for this recipe (aka one where you actually enjoy the flavour); personally my go-to is the one in the photo below, it’s called Luccarelli Primitivo, and you can pick it up at the LCBO for about $11. Okay, on to the recipe!

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  1. Start by heating a heavy-bottomed, oven-proof pot (one with a lid, preferably a dutch oven) over medium-high heat with a splash of olive oil. Meanwhile, slice your thick-cut pancetta into ribbons.

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2. Get the pancetta in the pot, and begin cooking it until crisp.

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3. While that’s happening, pat down your cubed beef with a paper towel (this helps with the browning process), then sprinkle liberally with salt and pepper.

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4. Once the pancetta is nice and crispy, remove it and reserve for later, and start browning the meat in the pancetta fat (if you find that it’s extra fatty, feel free to remove some of it before browning). Around this time you can probably preheat your oven to 350ºF.

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*PSA: DO NOT, AND I REPEAT, DO NOT CROWD. THE. PAN. Don’t dump all of the beef in and stir it around while it turns a sad grey colour. You’ll end up boiling the meat and losing out on the gorgeous flavour. Instead, add the meat in batches, allowing the sides to get nice and brown.

  1. Brown the meat in batches on medium-high to high heat, allowing each side to become browned.

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6. In the meantime, chop the onion and mince the garlic.

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7. Once all the meat is browned, turn the heat down to medium and add the onion, and after a minute or two add the garlic, cook these until soft.
If you find the pot to be a little dry feel free to add a touch more olive oil. Also, I like to add the onion first to bring down the heat a bit and prevent the garlic from burning, because once you burn garlic there’s no going back.

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8. Add the browned beef, pancetta, and all the juices back into the pot, and sprinkle the top with the flour, stirring to coat everything.

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9. Toss in bay leaves and the fresh thyme.

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10. And now for the wine! All of it, the whole bottle, pour it all in, and make sure to scrape the bottom and sides of the pot with a wooden spoon to get all those lovely brown bits!

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11. Bring everything to a boil, and then cover the dish and pop it into the preheated oven. Now you can sit back and relax for the next hour until phase 2!

*The stew will need to spend about an hour and a half to two hours in the oven, so about half an hour before it’s done you can start on the veggies. I recommend pulling the stew out at least once in the cooking process to give it a stir. I do the veggies separately so they don’t become overcooked, and also have a chance to become caramelized (as you might have guessed, caramelization is the name of the game with this recipe)

12. Time to slice up your veggies; cut the cremini mushrooms and cipollini onions in half, and cut the carrots into chunks on an angle.

 

13. In a large pan toss in the carrots and onions with about a quarter inch of water, turn to medium high heat and cover, allowing the veggies to cook until just tender and the water is evaporated, about 10 minutes or so.

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14. Add a splash of olive oil to the pan, then add in the mushrooms, a liberal sprinkling of salt and pepper, and toss everything to coat.

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15. Cook all the veggies until caramelized and the mushrooms are tender, turn off the heat and set aside.

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16. At this point you should be pretty close, pull the stew out and give it a stir, the sauce should have thickened substantially and the meat should be fall-apart tender. In my oven this took closer to two hours, so don’t rush it! You’ll be kicking yourself if you pull it out too early and end up eating chewy beef bubble-gum in watery sauce.

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17. Pull the bay leaves and leftover thyme springs out, then dump in those lovely caramelized veggies, mixing everything together. Give it a taste and make sure it has enough salt and pepper for your liking.

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18. And guess what friends, we’re done! Serve with some garlic thyme toasts (recipe below), and a big ol’ glass of red wine, and you’ve got a pretty great Fall meal.

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Garlic Thyme Toasts

  1. Turn your oven to broil and slice a baguette on an angle (more surface area = more room for flavour)
  2. Place them on a baking sheet rimmed with foil, and drizzle with olive oil, getting some on each side.
  3. Pop in the oven until toasty (this will only take a minute or two)
  4. When they come out, butter the toasted side then rub with a clove of peeled garlic
  5. Sprinkle with some fresh thyme, and serve while warm.

Red Wine Beef Stew with Garlic Thyme Toasts

Serves 6

  • 150g pancetta, sliced into ribbons
  • 2 lbs stewing beef, cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 heaped tablespoon flour
  • 1 bottle red wine
  • 2 bay leaves
  • 1 generous sprig of thyme
  • Salt & pepper
  • 15 cremini mushrooms, halved
  • 5 small carrots, cut into chunks at an angle
  • 15 cipollini onions, peeled and halved
  1. Preheat oven to 350ºF
  2. Cook pancetta over medium-high heat in a heavy-bottomed, oven-proof pot
  3. In the meantime, pat down beef with a paper towel and liberally season with salt and pepper
  4. When pancetta is crisp, remove from heat reserving the fat
  5. In batches, brown the meat on all sides
  6. Turn the heat down to medium and add the onion, then the garlic and cook until soft
  7. Add the browned beef, pancetta, and the juices back into the pot, sprinkle with the flour, stirring to coat
  8. Add bay leaves and fresh thyme, then add the wine, using a wooden spoon to scrape the bottom and sides
  9. Bring to a boil, then cover, and place in the oven to cook for another hour and a half to two hours
  10. Half an hour before the time is up, add the carrots and onions with about a quarter inch of water to a large pan over medium high heat, cover and cook the veggies until just tender and the water is evaporated
  11. Add a splash of olive oil to the pan, then add in the mushrooms, a liberal sprinkling of salt and pepper, and toss everything to coat
  12. Cook all the veggies until caramelized and the mushrooms are tender, turn off the heat and set aside.
  13. The stew is finished when the sauce has reduced and thickened, and the meat is fall-apart tender.
  14. Remove the bay leaves and leftover thyme springs, then add the veggies to the pot, stirring to combine. Season with salt and pepper to taste.

 

Garlic Thyme Toasts

  • 1 baguette, sliced on an angle
  • 1 spring fresh thyme
  • 1 clove garlic, peeled
  • Olive oil
  • Butter
  1. Preheat broiler
  2. Drizzle baguette slices with olive oil and toast under the broiler until golden
  3. Butter, then rub slices with clove of garlic
  4. Sprinkle with fresh thyme

Chocolate Espresso Tart

So who doesn’t like chocolate? Okay, some people don’t, but we don’t trust those people. If you’re looking for something to satisfy a chocolate craving, I’ve got you covered. This chocolate espresso tart is dark, rich, and has an addictive punch of coffee flavour. A little goes a long way, but I won’t judge if you go for a second slice.

This recipe has a huge payoff, it’s delicious, shockingly easy to make, and a pretty big crowd pleaser. The only special equipment you need is a spring form pan, like the kind you use to make a cheesecake, and this tart also stores really well. Alright, let’s get to it friends!

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Scroll to the bottom for just the recipe, or follow along for the how-to!


First, preheat your oven to 325ºF

  1. Melt the butter and add the cookie crumbs to a medium-sized bowl.

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2. Pour the melted butter into the crumbs and combine the two until the crumbs are completely moistened, and there are no large chunks. If you’re not using salted butter I would recommend a pinch of salt.

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3. Dump the crumbs into the 9” spring form pan, and begin to press them down, ensuring an even layer across the bottom while building the crumbs up the sides. The base should come about halfway up the pan. To create an even ridge, gently push the crumbs up the side with your fingers while pressing down on the top with the thumb from your other hand.

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4. Pop the crust in the oven to bake for approximately 10 minutes.

5. In the meantime, measure out your chocolate and heavy cream, and add it to a heat-proof bowl. Weight is the most accurate for the chocolate, however if you’re using baking squares it’s easy to break off the ounce equivalent.

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6. Now you need to make a double-boiler, add a few inches of water to a pot that comfortably accommodates the bowl and put it over medium heat. Pop the bowl with the chocolate and cream on top, and start melting the chocolate. It should go without saying that as the water gets hotter it will create steam, and steam is hot, so the bowl will also become hot. You should probably wear an oven mitt to hold the bowl while you stir. Okay, PSA over.

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7. Continue stirring this mixture occasionally until it’s completely melted and silky, and when you reach this point, remove it from the heat. Don’t forget about that crust in the oven! It should be ready right about now.

8. Now you can add the espresso, and a pinch of salt. If you don’t have an espresso machine you can use very strong brewed coffee.

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9. Gently combine the chocolate and espresso, then pour the mixture into the crust, smoothing out the top.

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10. Pop the whole thing into the refrigerator to set; this will take about 2 hours. I suggest pulling it out of the fridge about 15 minutes or so before serving just to allow it to lose some of the chill. Slice ‘er up and enjoy!

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Voila! A super easy, super tasty chocolate dessert!


Chocolate Espresso Tart

Serves: 12

  • 1 3/4 cups chocolate cookie crumbs
  • 1/2 cup butter, melted
  • 200g bittersweet chocolate (about 7oz)
  • 100g white chocolate (about 3.5oz)
  • 1/3 cup heavy (whipping) cream
  • 2 tablespoons espresso
  • Pinch of salt
  1. Preheat the oven to 325ºF.
  2. Combine the cookie crumbs and melted butter in a medium bowl, ensuring all of the crumbs are completely moistened.
  3. Evenly press the crumbs into the bottom and halfway up the sides of a 9″ spring form pan.
  4. Bake crust for 10 minutes.
  5. In the meantime, combine the chocolate and heavy cream in a medium heat-proof bowl. Set the bowl over a pot with a few inches of water, and turn your stove to medium heat.
  6. Stir the mixture until the chocolate is melted and completely smooth
  7. Remove the mixture from the heat, add the espresso and a pinch of salt, and gently stir until combined.
  8. Pour the chocolate mixture into the crust and refrigerate for approximately 2 hours.
  9. Remove the tart from the fridge about 15 minutes before slicing and serving.

 

Strawberry Cheesecake Pops

Summer is quickly approaching and I don’t know about you, but I couldn’t be more excited! Cold drinks on patios, beach days, and sweet frozen treats. Now, I’m not saying you can’t have ice cream in the winter, (if the ice cream man came around in December you better believe I’d be running outside to get a soft serve sprinkle cone), but when the weather gets warmer we definitely crave it more.

These Strawberry Cheesecake Pops are essentially frozen cheesecake on a stick, but considerably less work than making actual cheesecake. I found this recipe perusing through a Canadian Living magazine, and you guessed it, I’ve made a couple tweaks.

IMG_6083Follow along or skip to the bottom for just the recipe


Start by taking your cream cheese out of the fridge so it can come to room temperature, then wash your strawberries

  1. Slice your strawberries lengthwise (they look prettier that way) and also fairly thin so they can bend in the popsicle moulds without breaking.

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2. Add your lemon juice, lemon zest, and sugar, mix everything together and set aside for about 10 minutes.

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3. Whip your softened cream cheese until fluffy, then add your heavy cream and whip again until evenly incorporated.

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4. Dump your strawberries into the cream cheese mixture and gently fold them in.

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5. Break up the graham crackers into bite-sized pieces and gently fold them into the cream cheese and strawberry mixture.

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6. Now here’s where it gets a little messy, friends. You’re going to shove this mixture into your popsicle moulds, it’s not just going to easily pour in. Using a spoon (and your CLEAN fingers), spoon the mixture into the moulds leaving about 1/2 cm of space at the top for expansion. Really cram it in there, don’t be shy, you want to make sure the ENTIRE mould is filled so you don’t have awkward air gaps. The graham crackers will probably break, and the strawberries with bend and smush, but that’s perfectly fine.

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7. Now you need to wipe off the mould, because undoubtedly it looks a little sloppy right now. After it’s all clean, pop on the lid (if your mould has one) and push your popsicle sticks in, leaving about 1/3 sticking out.

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If you don’t have a popsicle mould you can also use small disposable cups (like a shot glass, but y’know… not actual glass).

8. Pop these in the freezer until they’re frozen solid, this will take about 3 hours.

To release the popsicles, carefully run the mould under hot water, ensuring not to get any water on the actual popsicles, then pull them out and enjoy! Yay summer!

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Strawberry Cheesecake Pops

Serves: 10 standard-sized popsicles

  • 2 cups thinly sliced strawberries
  • ¼ cup white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ 250g package cream cheese, softened
  • ½ cup heavy (whipping) cream
  • 4 graham crackers (12 cm x 6 cm), broken into bite-sized pieces
  1. In a medium bowl, stir together sliced strawberries, white sugar, lemon juice, and lemon zest. Set aside for 10 minutes.
  2. Whip softened cream cheese until fluffy, add heavy cream and whip until thoroughly combined.
  3. Fold strawberries into the cream cheese mixture, then fold in the graham cracker pieces.
  4. Spoon mixture into popsicle moulds, pushing the mixture to the bottom and ensuring the entire mould is filled, leaving approximately 1/2 cm space at the top.
  5. Clean up the top of the mould, place the lid on the mould (if it has one), then insert popsicle sticks leaving about 1/3 sticking out.
  6. Freeze until solid, about 3 hours.