Archive for Eats

Recipe: Broccoli Apple Salad

October 17, 2018 |  by  |  Eats, Recipes  |  No Comments

Broccoli Apple Salad: 3ten.ca

Broccoli apple salad – a bit of a twist on my broccoli grape salad. Basically, I had apples and didn’t have grapes so with a few other changes, this is a new lunchtime favourite.

Oh – and don’t use soft apples, fuji apples are the best in this recipe. They stay sweet and crisp. Let’s get to it!

Ingredients

  • 4 heads of broccoli, with stems
  • 1 cucumber
  • 2 fuji apples
  • 1/2 a white onion
  • 1/4 cup of roasted pecans
  • 1/2 cup of cranberries
  • 1 tablespoon of poppy seeds
  • 1/2 cup of mayo
  • 2 tablespoons of apple cider and sugar

First, gather all of your ingredients. Cut the broccoli into bite sized pieces and use a cheese grader to shred the stems. It’s a strange part of this salad, the grated broccoli stems, yet give it a try – you’ll be surprised. I’m a big fan of minimizing waste, so I’ll even cut the stems and put them in stir-fry. So good. Alright, back at it. Next, dice the cucumber (I take the seeds out so the salad stays crunchy longer – plus, it’s a good snack while I’m making the salad), apples, and onion.

In a separate bowl mix the mayo, apple cider, and the sugar together.

Broccoli Apple Salad: 3ten.ca

Mix all of your ingredients together with the dressing.

Broccoli Apple Salad: 3ten.ca

Ensure the dressing gets into all the pieces – you want it to sort of marinate the broccoli.

Broccoli Apple Salad: 3ten.ca

Chill the salad for at least one hour and then eat up.

Broccoli Apple Salad: 3ten.ca

Broccoli Apple Salad: 3ten.ca

It’s so fresh and filling – perfect for lunch.

Broccoli Apple Salad: 3ten.ca

There you have it – a new fall salad ready to satisfy. Eat up and enjoy.

Recipe

Recipe: Broccoli Apple Salad
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cucumber
  • 2 fuji apples
  • ½ a white onion
  • ¼ cup of roasted pecans
  • ½ cup of cranberries
  • 1 tablespoon of poppy seeds
  • ½ cup of mayo
  • 2 tablespoons of apple cider and sugar
Instructions
  1. First, gather all of your ingredients. Cut the broccoli into bite sized pieces and use a cheese grader to shred the stems.
  2. Next, dice the cucumber (I take the seeds out so the salad stays crunchy longer), apples, and onion.
  3. In a separate bowl mix the mayo, apple cider and the sugar together.
  4. Mix all of your ingredients together with the dressing.
  5. Ensure the dressing gets into all the pieces - you want it to sort of marinate the broccoli.
  6. Chill the salad for at least one hour and then eat up.

 

Recipe: Banana Bread Pancakes

October 13, 2018 |  by  |  Eats, Recipes  |  No Comments

Banana Bread Pancakes: 3ten.ca

Banana bread pancakes – what? Yes! I took my best gluten free banana bread recipe and turned it into these flat delicious breakfast cakes. Let’s bake up!

Ingredients

  • 1 stick of salted butter
  • 1/2 cup of coconut sugar
  • 2 eggs
  • 1 1/2 teaspoons of vanilla
  • 2 cups of gluten free flour (with xanthan gum)
  • 1/2 teaspoon of salt
  • 2 teaspoons of baking soda
  • 1 cup of yogurt
  • 2 overly ripe big bananas (or 3 small)
  • canola oil

First, cream the butter and sugar in your mixer. Then add in the eggs and vanilla. In a separate bowl sift together the flour, salt, and baking soda. Mix in 1/2 cup at a time until well mixed. Then, add in the yogurt and bananas and mix well.

In a pan add in about 1 tablespoon of canola oil. Drop in about 1/2 a cup of batter for each pancake. My pan fit 4, yet don’t crowd them.

Banana Bread Pancakes: 3ten.ca

Cook for about 2-3 minutes then flip. Keep an eye on them since you don’t want them to burn. Keep flipping back and forth on low if you feel like the middle isn’t quite cooked. They should be done after 3-4 minutes per side.

Banana Bread Pancakes: 3ten.ca

Done!

Banana Bread Pancakes: 3ten.ca

I eat them with butter – yet you could add peanut butter, agave or maple syrup and I’m sure they’d be super tasty.

Banana Bread Pancakes: 3ten.ca

Eat every last bite.

Banana Bread Pancakes: 3ten.ca

Banana Bread Pancakes: 3ten.ca

This recipe has become a breakfast favourite. I often cook up a recipe and freeze them – so good in the toaster, too. Happy Saturday and I’ll see you again soon.

Recipe

Recipe: Banana Bread Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 pancakes
Ingredients
  • 1 stick of salted butter
  • ½ cup of coconut sugar
  • 2 eggs
  • 1½ teaspoons of vanilla
  • 2 cups of gluten free flour (with xanthan gum)
  • ½ teaspoon of salt
  • 2 teaspoons of baking soda
  • 1 cup of yogurt
  • 2 overly ripe big bananas (or 3 small)
  • canola oil
Instructions
  1. First, cream the butter and sugar in your mixer.
  2. Then add in the eggs and vanilla.
  3. In a separate bowl sift together the flour, salt, and baking soda. Mix in ½ cup at a time until well mixed.
  4. Then, add in the yogurt and bananas and mix well.
  5. In a pan add in about 1 tablespoon of canola oil. Drop in about ½ a cup of batter for each pancake. My pan fit 4, yet don't crowd them.
  6. Cook for about 2-3 minutes then flip. Keep an eye on them since you don't want them to burn. Keep flipping back and forth on low if you feel like the middle isn't quite cooked. They should be done after 3-4 minutes per side.
  7. Done! I eat them with butter - yet you could add peanut butter, agave or maple syrup and I'm sure they'd be super tasty

 

Recipe: Red Lentil Chili 2.0

October 10, 2018 |  by  |  Eats, Recipes  |  No Comments

Red Lentil Chili 2.0: 3ten.ca

This red lentil chili is both gluten free and vegan. A few weeks ago I was at work and an email came across my desk – Chili Cook Off! Talk about fun, right? Well, I decided to take the Lentil Chili recipe I shared a few years ago and jazz it up. This new 2.0 recipe has charred corn and toasted spices. Let’s get cooking.

Ingredients

  • 2 tablespoons of grapeseed oil
  • 3 peppers, 1 yellow and 2 red
  • 5 jalapeños
  • large red onion
  • 1 tablespoon of chopped garlic
  • 2 tablespoons of chili powder
  • 1 teaspoon of ground cumin and morita chipotle
  • 1 teaspoon of chipotle and aleppo chili flakes
  • 5 fresh tomatoes
  • 5 ears of corn
  • 2 cups of red split lentils
  • 1.8 litres of vegan vegetable broth
  • salt to taste

First – where to get all of those spices? I love the Spice Merchant on Whyte Avenue. Don’t worry – they mail spices, too!

Okay, once you’ve got all of your ingredients put on a large pot of salted water and bring it to a boil. When the water is boiling, turn the burner down a touch and add in the corn. Cook for 8 minutes.

Red Lentil Chili 2.0: 3ten.ca

During those 8 minutes chop the peppers, jalapeños, and the onion. And, if you have time dice the tomatoes and put them aside for now.

This next step – roasting the corn – is easy for me because I have a gas stove. If you don’t, you can use your BBQ.

I use a wire basket for cooking over the BBQ and put the corn in it and then turn the gas burner on medium-high. Roast well until about half is nice and charred.

Red Lentil Chili 2.0: 3ten.ca

Then, once the corn is cool enough to handle, cut the corn off the cobs. Set that aside.

Red Lentil Chili 2.0: 3ten.ca

The Secret Step

Time to toast the spices! In a large pan add in all the dry spices and turn the burner on medium – shake the pan every 30 seconds or so and toast them for about 3-5 minutes. It’s this step, the toasting of the spices, which really brings out the heat in this red lentil chili.

Red Lentil Chili 2.0: 3ten.ca

Once the spices are toasted add in the grapeseed oil, peppers, jalapeños, onion, and garlic. Cook for about 8-10 minutes until the onions are translucent.

Red Lentil Chili 2.0: 3ten.ca

Now, add everything – the pepper mixture, the roasted corn, and the tomatoes into the slow cooker. Add in the broth and the lentils. Cook on low for 6 hours and add salt to taste.

Any time after it’s been cooking for 3 hours and before you’re ready to serve take out 4 cups and blend in your Vitamix or blender and add back in. This will help thicken the chili and give it some depth.

Red Lentil Chili 2.0: 3ten.ca

That’s it! Done.

Red Lentil Chili 2.0: 3ten.ca

Eat with avocado or any toppings you like.

Red Lentil Chili 2.0: 3ten.ca

Red Lentil Chili 2.0: 3ten.ca

This red lentil chili recipe makes enough for 8 and freezes well.

Thanks so much for stopping by and happy cooking!

Recipe

Recipe: Red Lentil Chili 2.0
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 tablespoons of grapeseed oil
  • 3 peppers, 1 yellow and 2 red
  • 5 jalapeños
  • large red onion
  • 1 tablespoon of chopped garlic
  • 2 tablespoons of chili powder
  • 1 teaspoon of ground cumin and morita chipotle
  • 1 teaspoon of chipotle and aleppo chili flakes
  • 5 fresh tomatoes
  • 5 ears of corn
  • 2 cups of red split lentils
  • 1.8 litres of vegan vegetable broth
  • salt to taste
Instructions
  1. Put on a large pot of salted water and bring to a boil. Once boiling, turn the burner down and add the corn. Cook for 8 minutes.
  2. During those 8 minutes chop the peppers, jalapeños, and the onion. And, if you have time dice the tomatoes and put them aside.
  3. This next step - roasting the corn - is easy for me because I have a gas stove. If you don't, you can use your BBQ. I use a wire basket for cooking over the BBQ and put the corn in it and then turn the gas burner on medium-high. Roast well until about half is nice and charred. Then, once the corn is cool enough to handle, cut the corn off the cobs. Set that aside.
  4. Time to toast the spices! In a large pan add in all the dry spices and turn the burner on medium - shake the pan every 30 seconds or so and toast them for about 3-5 minutes.
  5. Once the spices are toasted add in the grapeseed oil, peppers, jalapeños, onion, and garlic. Cook for about 8-10 minutes until the onions are translucent.
  6. Now, add everything - the pepper mixture, the roasted corn, and the tomatoes into the slow cooker. Add in the broth and the lentils. Cook on low for 6 hours.
  7. Any time after it's been cooking for 3 hours and before you're ready to serve take out 4 cups and blend in your Vitamix or blender then add back in. This will help thicken the chili and give it some depth.

 

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