Monthly Archives: February 2014

peanut, ginger and beef stir fry


As I’ve mentioned in the past, I have a genuine weak spot for peanuts. Peanut butter, honey roasted peanuts, peanut sauce… You name it? I love it. This is why I often resort to this dinner favourite of mine. It’s got just the right enough amount of peanutty taste, spice and tang.. It doesn’t hurt that the boys really enjoy it, too!

Peanut, Ginger and Beef Stir Fry
3 tbsp low sodium soy sauce
2 tbsp fresh lime juice, or juice from 1 lime
1 tsp sriracha
1 tbsp unpacked brown sugar
3 tbsp peanut butter, crunchy, unsalted
1 cup water
2 tbsp canola oil, split
3 cloves garlic, minced
2 tbsp ginger root, minced
12 oz uncooked lean beef round, cut into thin strips
1/2 sweet onion, chopped
1 medium sweet red pepper, chopped
2 cups uncooked broccoli cut into small florettes
2 tbsp basil, chopped
1 tbsp water
2 tsp cornstarch

Combine the soy sauce, lime juice, sriracha, brown sugar, peanut butter and 1 cup of water until smooth. Set aside.

In another small bowl, mix cornstarch with 1 tablespoon of water; set aside.

In a wok, heat 1/2 the canola oil. Cook the garlic and ginger until aromatic. Remove from the skillet and set aside.

Crank up the heat to high and cook the beef until no longer pink. This should take about 2 minutes. Remove from the wok and set aside.

Reduce the heat to medium-high and add remaining oil. Cook onions and pepper for about 2 minutes. Add the broccoli florets and cook for another 2 minutes.

Reduce the the heat to medium. Add the sauce and garlic/ginger mixture to the wok and cook for another 3 or 4 minutes.

Add the beef, basil and cornstarch. Cook until the sauce thickens.

Serve over rice or rice noodles.

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do you want to build a snowman?


Do you have kids? Then you know that song. It’s been on repeat in our house for about a month.I think it’s also what inspired my kid to ask for a snowman cake for his 4th birthday last weekend. As all good mothers tend to do, I complied.

To create this snowman cake, I baked the cake in two different-sized stainless steel bowls, sliced the top half off of each, slathered the middles with delicious buttercream and placed the tops back on. I then covered each half in more buttercream and covered it all with fondant. The decorations are all fondant, except for the nose and arms which are fondant mixed with gumpaste. I also formed the arms around some wooden skewers which I stabbed into the sides of the cake. They helped the arms keep their shape and not fall off the edge of the platter.

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raspberry swirl buttermilk pancakes


Moms of older kids will commiserate with me on this one – the time when your kids are finally able so get up and turn the TV on by themselves, granting you a blissful half hour to 45 minutes of extra sleep. I couldn’t get back to sleep this morning, but I lazed in bed checking my email, Facebook & browsing Pinterest. I hit up the recipe section (obviously!) and spotted this beautiful looking recipe http://www.heathersfrenchpress.com/2013/09/raspberry-swirl-buttermilk-pancakes.html

“That looks yummy, I thought to myself. I can do that!” I had all the necessary ingredients and could probably whip up the raspberry sauce while my coffee brewed and I mixed up some buttermilk. And, while I mixed and stirred and pureed the berry mixture, I kept thinking how pretty this would all look once all cooked up…

It started off well enough, although I couldn’t get the swirls just right, I figured the technique out by the fourth pancake. Then came time to flip the pancakes; that’s when the raspberry sauce started pouring out over the edges and burning faster than the pancakes could cook. My frying pan was quickly starting resemble a murder scene of bloody raspberries and massacred pancakes.

I decided to hide all evidence by quickly shovelling the slaughtered pancakes in my mouth as I pulled them out of the pan, so the final picture here looks a lot better than the rest of the meal, those 6 pancakes are pretty much the only ones that turned out half-decent looking!

All this being said, these were delicious and I’d definitely make them again. I’d just leave my expectations of a pretty looking breakfast at the door. Or, better yet, I’ll just drizzle the sauce on the finished pancakes instead, you know, because that would be a thousand times easier!

Raspberry Swirl Buttermilk Pancakes

You can find my buttermilk pancake recipe here

Sauce:
1 cup of frozen raspberries
1/2 cup sugar
2 tbsp water
1 tsp grated lemon zest
1 tsp cornstarch

Combine all the ingredients in a small sauce pan. Bring to a boil then reduce heat. Simmer on low, stirring frequently until the mixture thickens. Remove from heat and puree using an immersion blender. Pour the sauce into a squeeze bottle.

While making your sauce, whip up your pancake batter.

Spoon your batter into your heated frying pan. Before the batter has time to set, squeeze some of the raspberry sauce into a swirl into the middle of each pancake.

When your pancake starts to bubble and the edges begin to brown, flip and cook until the other side is lightly golden.

Eat the ugly ones and delicately plate the half-decent looking pancakes.

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