Pumpkin Cheesecake

Oct 21, 2024

This Pumpkin Cheesecake requires no baking and is decorated for Halloween entertaining!

INGREDIENTS

• 1 1/4 cups gingersnap cookies, crumbled
• 6 tablespoons butter, melted
• 8 ounces cream cheese, room temperature
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1 8 ounce tub whipped topping, thawed
• 1 oz. semi-sweet baking chocolate
• 1 tsp. butter or margarine

NOTE: Alternatively, you could make an OREO cookie crust by using 18 OREO Cookies, finely crushed (about 1-1/2 cups) combined with 2 Tbsp. butter or margarine, melted and OMIT the brown sugar and the molasses.

DIRECTIONS

1. Coat a 9 inch pie pan or spring form pan with cooking spray.
2. In a medium bowl, mix together the gingersnap cookie crumbs and butter until thoroughly combined. Press the mixture firmly into the bottom and slightly up the sides of the pan.
3. Place the pan in the freezer for 20 minutes.
4. In a large mixing bowl beat together the cream cheese and pumpkin until smooth. Add the brown sugar and pumpkin pie spice and beat until incorporated.
5. Gently fold in the whipped topping until well combined.
6. Remove the crust from the freezer and spoon in the filling, spreading evenly and smoothing the top with a spatula.
7. Refrigerate for at least 3 hours before garnishing with chocolate web.
8. Melt chocolate as directed on package. Add 1 tsp. butter; stir until butter is melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider’s web. Refrigerate 4 hours.

Chickpea Salad

Sep 17, 2024

This vegan, protein-packed chickpea salad is perfect for a nutritious and filling meal – for home or a packed lunch. Eat it by itself, stuffed into a pita, or between slices of your favourite bread.

INGREDIENTS

• 15 oz chickpeas, drained and rinsed
• ¼ cup diced red onion
• ½ red bell pepper, diced
• 2 tablespoons celery, finely chopped
• 3 tablespoons vegan mayonnaise, or plain Greek yogurt
• ½ teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon fresh dill, chopped
• sliced bread, or pita pockets
• leafy greens, optional

DIRECTIONS

1. Add the chickpeas to a medium bowl and mash with potato masher until a chunky texture is reached. Try to leave some chickpeas intact, for added texture.
2. Add the red onion, red bell pepper, chopped, celery, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, black pepper, and dill, and stir until well combined.
3. Spread the chickpea salad onto bread, or stuff in pita pockets, and top with leafy greens of choice.
4. Can be stored in an airtight container in the refrigerator for up to 5 days.

Shrimp & Noodle Salad

Jul 16, 2024

Pan seared shrimp meets low-carb pasta for a refreshingly light summer meal that is ready in 40 minutes.
Makes: 4 servings

INGREDIENTS

• 7 oz Glass noodles
• 1 cup bean sprouts
• 1 scallion
• 4 slices pickled ginger
• 1 clove garlic
• 1 lb. large shrimp
• 2 tablespoons coconut oil
• 1 tablespoon lime juice
• 2 eggs
• 4 tablespoons unsalted peanuts, lightly toasted & roughly chopped

Dressing

• 1 tablespoon rice vinegar
• 1/4 tsp lime juice
• White pepper
• salt (to taste)
• Fish sauce (to taste)
• Chili sauce (to taste)

To serve & garnish

• 3 green onions, finely sliced
• ½ cup fresh cilantro, shredded
• lime wedges

DIRECTIONS

1. Cook the glass noodles according to the package instructions then drain, rinse in cold water and drain well.
2. Cut the noodles into 4 inch lengths. Wash and drain the bean sprouts.
3. Trim the scallion and cut into pieces (about 2 inch long) and shred finely length-ways.
4. Cut the ginger into pieces. Peel and finely chop the garlic.
5. Rinse and dry the shrimp. Heat the oil and quickly fry the shrimp on both sides with the garlic. Sprinkle with 1 tablespoon lime juice and set aside.
6. Whisk the eggs. Heat 1 tablespoon oil in a small skillet and scramble the eggs.
7. Mix the glass noodles with the bean sprouts, scallion, egg, ginger, and peanuts. Put onto plates.
8. Make the dressing. Whisk together the rice vinegar, lime juice, salt, pepper, fish sauce, and chili sauce and sprinkle over the salad. Toss. Put the shrimp on top of the salad and garnish with sliced green onion, cilantro, and lime wedges.

Asian Quinoa Peanut Salad

Jul 16, 2024

Toss together fresh cabbage, carrots, green onion, snap peas, bell pepper, cucumber, and cilantro with a flavourful peanut sauce dressing for a crisp, colorful, Thai-inspired salad. Enjoy it as a light summer dinner or a packed lunch.

INGREDIENTS

Salad

• 3 cups cooked quinoa
• 2 cups shredded purple cabbage
• 1 red bell pepper, cut into bite-size pieces
• 1 cup grated carrot
• 1 cup thinly sliced sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• 2 cucumbers, cut into small chunks
• ¼ cup chopped roasted and salted peanuts, for garnish

Dressing

• ¼ cup smooth peanut butter
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

DIRECTIONS

NOTE: This salad can be kept covered, and refrigerated, for about 4 days.

Grilled Salmon Satay

Jun 12, 2024

Juicy grilled salmon brushed with basil, garlic, and baby spinach pesto.

Prep Time: 10 mins  •  Marinate Time: 1 hour •  Cook Time: 8 mins

INGREDIENTS

• 1 ½ cups baby spinach leaves
• ¾ cup fresh basil leaves
• ½ cup toasted pine nuts
• ½ cup grated Parmesan cheese
• ½ cup extra-virgin olive oil, divided
• 4 cloves garlic, peeled and quartered
• 1 tablespoon fresh lemon juice
• ¾ teaspoon kosher salt
• ½ teaspoon lemon zest
• ½ teaspoon freshly ground black pepper
• 1 ½ pounds salmon fillets
• Fresh basil, for garnish, optional
• Red chili flakes, for serving, optional

DIRECTIONS

1. Soak wooden skewers, for at least 1 hour.
2. Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
3. Remove the skin from each salmon fillet and cut lengthways into three strips. Thread each piece of salmon onto a wooden skewer. Season with salt and pepper and place in a shallow dish.
4. Pour half the pesto sauce over the salmon kebabs and marinate in the fridge for an hour.
5. Preheat a grill or grill pan to medium-high heat. Clean and oil the grates with the olive oil, if necessary.
6. Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
7. Serve the salmon skewers with the remaining pesto. Garnish with fresh basil and red chili flakes, if desired.

Millionaire’s Shortbread

Jun 12, 2024

A rich, buttery shortbread base topped with caramel and chocolate.

Prep time: 10 mins  •  Chill Time: 20 min •  Cook Time: 30 mins

INGREDIENTS

Shortbread Base

• 2 cups all-purpose flour
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Caramel Layer

• 1 14-ounce can sweetened condensed milk
• 1/2 cup unsalted butter, cut into tablespoon-sized pieces
• 1 cup light brown sugar packed
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Chocolate Layer

• 1 1/2 cups semisweet chocolate chips
• 1/3 cup heavy cream
• 1 pinch of sea salt, optional

DIRECTIONS

1. Preheat oven to 350°F. Line a 9×9 inch baking dish with parchment paper.
2. Using a mixer, cream the butter. Add the sugar and salt, and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Gradually add the flour and mix until just combined.
3. Pour the shortbread dough into the prepared pan and press with your fingers into an even layer. Bake for about 22 minutes, or until the edges are slightly golden.
4. In a medium-sized saucepan, combine the butter, brown sugar, salt, vanilla, sweetened condensed milk, and corn syrup.
5. Place over medium heat and whisk until melted and combined. Continue whisking until the caramel mixture bubbles and darkens to a rich color. Whisk for about 5-6 minutes or until the mixture reaches 225°F. At this stage the mixture should be ready  – it will start to thicken and pull away from the edge of the saucepan.
6. Pour the caramel onto the shortbread base, and smooth to the edges of the baking pan creating a flat layer. Chill for about 10 minutes so the caramel sets.
7. Place the chocolate in a microwave-safe bowl along with the heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is melted. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt, if desired, then chill. Cut into bars to serve.