Monday, February 28, 2011

Falling In Love Chocolate Mousse Pie

Remember the post about the movie Waitress I wrote a couple days ago? Remember the pie recipe from the movie that I shared with you? Well this is that pie. That delicious, amazing pie. 

I asked people on Facebook what recipe they'd like to see me do next, given the option between this pie and apple hand-pies. They chose this, and oh am I ever glad they did. 

So here's the recipe once again, now with my very own pictures and my own little notes added in. 

-1 9-inch pastry shell, baked
-1 14oz. can condensed milk (not evaporated milk)
-2/3 cup water
-1 (4 serving) package of chocolate pudding mix (not instant- the kind you have to cook first)
-1 1oz. square unsweetened chocolate
-2 cups (1 pint) whipping cream, stiffly whipped

 Just after the pudding has thickened

Folding in the Whipped Cream

1. Make sure to pre-bake your pie shell before even thinking of starting the filling. Bake 5-10 mins, with pie beads or dried kidney beans on parchment paper in the crust. Trust me, you'll thank me if you do this first. 
2. In a large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. 
3.Over medium heat, cook and stir rapidly until the chocolate melts and the mixture thickens. Once chocolate is melted you may have to let it cook for 30 seconds without stirring to let it naturally thicken.  
4. Remove from heat; beat until smooth- small bubbles are fine, we just want to make sure that the melted chocolate and pudding mix are fully incorporated.  
5.Cool on stove top for a few minutes, until it doesn't hurt to touch, then chill thoroughly in the fridge- just put the whole pot in the fridge to save on dishes.  
6. Fold in whipped cream. Pour in prepared pastry shell. Chill for 4 hours in fridge or until set. 

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Sunday, February 27, 2011

Healthy and Delicious Apple Bread!

I was in the mood to bake something breakfast-y last night, and while browsing food blogs I came across a recipe for dark chocolate raspberry cake. However, the blogger kept referring to their mixture as a 'dough', not a batter, and as we all know cakes are made from batters, and bread is made from dough. So I figured it being a wet dough, it would be bread-like, and decided to swap out raspberries and chocolate for apples and cinnamon. It came out nice and chewy, moist and is super healthy- and even better, no eggs are required!

This freezes well for up to three months- I just cut it into individual slices, wrapped it in saran wrap and put them all in a freezer bag with the date on it. Perfect for a quick morning- just pop it into the microwave and you're all set!

Apple Bread
-3 1/2 cups chopped apples - I chose McIntosh
-4-5tbsp margarine 
-2 cups all-purpose flour

-2 tsp. baking powder
-2 tsp baking soda
-1/2 tsp. salt
-1 1/2 C milk
-1 tsp. vanilla
-1 1/4 C brown sugar, packed

-2 tsp each cinnamon, nutmeg
-1/4 cup wheat germ (optional)
-3 tbsp rolled oats with 3 tbsp water (optional)  

1. Preheat oven to 350*F. Put margarine in bottom of dish and melt in preheating oven. 
2. While margarine is melting, mix flour, baking soda/powder, salt, milk, vanilla and brown sugar and spices. It will be sticky and thick. Don't worry. 
3. In the dish with the melted butter, add half of the dough and spread evenly. 
4. Add 2 1/2 cups apples in a layer.
5. Plop on the rest of the dough and spread as best as you can.
6. Add the rest of the apples. 
7. Soak the rolled oats in the water for a couple mins then sprinkle onto the top of the last layer of apples. 
8. I baked mine for 45 minutes. After 30 mins, cover with foil, and then for the last 5 minutes, take foil off once again. Check to make sure a toothpick comes out clean- baking time depends on your dish size. 


Comment Questions:
1. What's your favourite breakfast baked good?
2. What's your favourite fruit to use in baking/ to have in a baked good?
3. How's my font size for your eyes?

Friday, February 25, 2011

Don't like veggies? No Problem!- Healthy spaghetti sauce

My boyfriend hates vegetables. He loathes them. He tries to avoid them at every junction and as consequence misses out on his 7-10 a day. But today we've decided to eat better together so that we can feel healthy and well. He gave me full reign of the kitchen and promised to eat whatever I put on his plate. And tonight I definitely took advantage of that.

I made a pasta sauce that was ten times healthier than our usual, and tricked him into thinking it was the same one. He loved it. I served it with a side of steamed broccoli so he wouldn't suspect I did anything to the sauce and it worked. He was shocked.

Know someone who isn't a huge fan of veggies? Feed them this and they will be just as impressed as my boyfriend was.

Healthy Tomato Sauce

-4 large carrots, chopped -hidden veggies
-Stems of 2 broccoli crowns, chopped (about 4 thick stems) -hidden veggies
-basil, Italian seasoning, black pepper, oregano, salt, red pepper seasoning- to taste
-2 cloves garlic, finely minced -antioxidant
-handful of chopped onions
-about 1/2 cup wheat germ -high in plant sterols which are known to lower cholesterol. 
-3 cups shortcut whole grain pasta -high in fiber and other grain proteins
-1 jar of pasta sauce ~21oz.
-1lb extra lean ground beef -low fat protein

1. Steam or boil broccoli stems and carrots until carrots are fork tender (about half an hour)
2. Brown beef with onions, spices, and garlic. (about 6 minutes)
3. Once veggies are ready, spoon into a blender, allowing some water onto the spoon to help the veggies blend. Put empty water back on the heat- this will be your pasta water. Blend veggies until smooth.
4. Pour blended veggies onto meat. Add pasta sauce. Add wheat germ. Mix well. Check flavour and correct spices if necessary. Put lid on and turn down heat to simmer.
5. Cook pasta as per package directions. Serve! Your meat-atarien will be none the wiser.

I forgot to take pictures while cooking, or even when it was finished cooking. So here's a picture of the leftovers in a Ziploc container. What do you think of my table cloth? 

Also, I recently came into possession of a very cute apron. Pictures to come soon!

Comment Questions:
1. Do you know anyone who hates vegetables?
2. What is your favourite vegetable?

Tuesday, February 22, 2011

My Mom's Baked Pork Chops!

This is part four of this blog post

My mother always used to make the best baked pork chops, but I think with my adaptations, I've one-upped her. These turned out so good. Juicy, tender, so flavourful. Delicious.

I made these for lunch yesterday while my friend, boyfriend and I were all moving my stuff in. It was a nice little lunch break and did not require very much fuss. Perfect for any casual lunch or dinner gathering.

-Two cloves garlic, finely minced
-Three-four lemon slices
-Olive oil to coat the bottom of your skillet
-Four pork chops (I used boneless, but bone-in would be just as good. I just couldn't find any at my grocery store)
-2 tbsp brown sugar
-pinch each salt, pepper, onion powder
-1/2 tsp dry mustard
-2 tbsp fresh lemon juice
-1 -10oz can tomato sauce
-1/4 cup water

1. Preheat oven to 350*F.
2. Heat olive oil in medium skillet on medium heat.
3. Place pork chops in skillet and brown 5 mins each side. (I did this is batches of two, rinsing and drying the pot between batches). Remove from heat.
4. In a small bowl mix brown sugar, salt, pepper and dry mustard.
5. Mix minced garlic into tomato sauce.
6. Arrange pork chops in medium baking dish. Sprinkle each with equal parts of the lemon juice and season with brown sugar mixture. Cover with tomato sauce and add water to the baking dish.
7. Cover with foil, bake for about an hour or to an internal temp of 160*F.

I served this dish with seasoned rice and fresh green beans. The rice was just seasoned with basil and sage, and then I added some of the leftover red sauce from the pan to my plate of rice. It was perfect.

Thursday, February 3, 2011

A South American Meal

The other night my boyfriend and I were craving something a little different. The snow was piled so high outside and the wind was so cold, we just desperately wanted to fly away to somewhere warm. And since we're moving to Panama in May, my boyfriend had the great idea to give me a preview of Panamanian food. So we made black beans and rice and plataconos and pretended we were already there.

Black beans and rice is simple: cook rice, heat a can of blackbeans (undrained), mix together. Done! Plataconos though requires a little more work...

 Plataconos on the left, fried plantains on the right


-A green plantain
-Oil for deep frying

1. Cut Plantains into 2-inch long sections. About 4-5 sections per plantain.
2. Deep fry on high until cooked through, about 5 minutes.
3. Remove from heat, put in a ziplock bag, one section at a time, and flatten with the bottom of a pot.
4. Take flattened sections and deep fry until crispy.
5. Season with salt, serve with black beans and rice and enjoy!

Black beans and rice on my boyfriend's lap