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Just Peachy!

It’s August in Ontario. Know what that means?

Peach Season!

One of our absolute favourite times of year, especially living in an area that is well known for the peaches that grow here. We even have a festival specifically for them, where they serve the world’s best (yes, we said it) peach sundaes. In fact, the peaches here are so good that we only eat peaches this time of year. To buy some overpriced  picked-way-before-it’s-ripe peach that’s shipped thousands of miles and isn’t even that good of peach would be doing this magnificent fruit such injustice!

No, we will only eat fresh Ontario Peaches. Call us princesses, we don’t care!

We’ve made Peaches and Cream Baked Oatmeal, Fish Fingers with a Peach Dipping Sauce, a Peach Blondie Breakfast Parfait, Peach Pancakes a La Mode, Peach Raspberry Overnight Oats, Peach Salsa, Peach-Tomato Chutney and so much more! But for today’s post, we thought we’d play up the sweeter side of a peach…

DSCN6329So we made Peach Crumble Bars!

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Using an old date square recipe, we came up with a healthy treat that’s not only delicious, but actually stays together!

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Now don’t get us wrong, they are still Peach Crumble bars, meaning the crumb topping can get a little messy. Unlike many date square recipes we come across, however, they are not dry or overly sweet.

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This recipe took more than one trial to get right, and frankly, we’re proud of the results! The first time we made them, they were a little too salty and just a tad on the dry side – neither of which stopped our family from gobbling them up anyways! We knew that with just a couple minor tweaks here and there, they would be perfect!

DSCN6319So go buy yourself some fresh, local peaches and celebrate the season with a peachy treat! 🙂

Peach Crumble Bars

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Prep time: 20-30min
Bake time: 30-35min
Makes: 12 bars

Ingredients:

6 ripe, medium sized peaches
2 tbsp honey

1 1/2 c. whole wheat flour
1/2 c. ground nuts (we used almonds and walnuts)
2 c. oats
1/2 tsp ground cloves
1/2 tsp salt
1/3 c. + 1tbsp honey or maple syrup
1/2 c. + 1 tbsp coconut oil

Directions:

Pre-heat oven to 350 F.
Peel and slice the peaches. Toss with honey and set aside.
In a large bowl, combine all dry ingredients. Melt the coconut oil and combine with honey or maple syrup. Mix into the dry ingredients until there are no dry patches and you have a somewhat crumbly mixture.
Remove 2 cups of the crumble mixture and set aside.
Spread the remaining oat mixture in the bottom of a greased 9X9inch square baking pan. Using the back of a lifter/spatula, press the mixture firmly into the bottom of the pan. Pour the honeyed peaches over the top and spread evenly across the pan. Take the reserved 2 cups of oat mixture and sprinkle it evenly over the top.
Bake for 30-35min, or until the crumb begins to turn a golden brown.

~twosaucysisters

What’s your favourite way to enjoy fresh peaches?

**ps- we will be away all this week at Cross Country Training camp, so we apologize in advance if we do not respond to any comments/questions right away, we will be sure to read them as soon as we return!  Have a great week everybody!

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A Frenglish Breakfast

Most of you probably know by now that we are both majoring in Foods and Nutrition, but what many of you probably don’t know is that we are also majoring in French!  That’s right, we’re doing a double-major 🙂  We both kinda stink at making decisions, but we were at least able to narrow it down to two!

Because of this, today’s post will be entirely written in French!

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Just kidding 😉

But sometimes we like to inject our breakfasts with a little French inspiration, so of we made le pain grillé français!

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Ok ok, we know French toast isn’t actually French, but for the sake of this post, just go along with, d’accord? Because really, no matter what cultural origin French toast actually comes from, it’s de-lic-ious! 🙂

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But of course, this isn’t your average every-day kind of french toast- this is banana-stuffed french toast with English “cream”- or should we say le pain grillé français farcie de bananes avec la crème anglaise?

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And yes, for those of you keeping track, we have French toast with English cream. We suppose that makes this recipe “Frenglish” (franglais)? The two countries may not have always gotten along throughout history, but we promise you they are the best of friends in this breakfast  petit déjeuner! 🙂

We loved this breakfast so much that we made it twice in one week!  That just may be a record for us!  The second time we made it, we cut back a bit on the banana and added strawberries into the mix, which of course was out-of-this-world delicious!  Another important thing to note is that this recipe uses silken tofu as the main ingredient in the cream, but if you don’t have tofu, don’t like tofu, or can’t eat tofu for whatever reason, we made it the second time around with the same amount of cottage cheese, and it turned out to be just as awesome 🙂

We could go on and on about this breakfast, but we’ll let the photos and recipe speak for themselves- bon appétit! 🙂

Banana-Stuffed French Toast with English “Cream”

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Prep Time: 10 minutes
Cook time: 5 minutes
Serves: 2

Ingredients:

2 slices of crusty bread, cut about 1 1/4 inches thick
1 banana, thinly sliced
6 tbsp egg whites (equals 3 egg whites)
3 tbsp milk of choice
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
1 tsp cinnamon

For the Cream:

1/2 c. silken tofu (or cottage cheese)
3 tsp milk of choice
1 tbsp honey
1/4 tsp vanilla extract
1/4 tsp butter extract (optional, but highly recommended!)

Directions:

Along one side of the bread, cut an opening, slicing as far into the bread as you can without going through the other side. Repeat for the second slice of bread.  Divide the banana slices in half, and stuff each piece of bread with the slices.

In a wide, shallow dish, combine egg whites, milk, extracts, and cinnamon and whisk until fully combined.

Spray a large non-stick pan with cooking spray and set over medium heat.  Dip the bread slices into the egg mixture on both sides, making sure that both sides are completely saturated.

Place on the pan and cook for 2-3 minutes, or until lightly browned.  Flip and cook for an additional 2-3 minutes.

While the bread is cooking, place all cream ingredients in a food processor or blender and blend until fully combined and smooth.  Put your french toast on a plate, cut in half and top with the cream.

~twosaucysisters

Do you like French toast?  What is your latest breakfast creation? Parlez-vous le Français? 😉

Long Weekend Love

Yesterday was a long weekend here in Ontario. Ahhhh the coveted long weekend! When Sunday-funday really can be fun because there’s no fear of being too tired to get out of bed in the morning because you don’t have to! For Brit and I, long weekends in the summer don’t really apply, already being on summer vacation and working at a golf club, but for our two older brothers it means an extra day off! Since Brit and I were lucky enough to actually have Monday off, the four of us went to Canada’s Wonderland for a day of fun and thrills!

And ohh what fun we had! We are all rides people with strong stomachs, so we had no problems with any of the rides. Leviathin? Bring it on! We had the absolute funniest photo ever from this ride, but it cost $15 to buy one, otherwise I would share it with you!:)

Of course, going to Canada’s Wonderland, we knew what we were in for food-wise: Foot long hot dogs, funnel cakes, and fast food chains, all extremely over-priced. When we used to go as a family, our mom would always pack a cooler lunch for us which would be eaten at the designated picnic area. However, we didn’t want to have to take the time to go all the way back to the car, get the cooler, etc etc, so instead we snuck in brought along some apples, carrot sticks, home-made protein bars, clif bars and vector bars to keep us satisfied throughout the day. We did eventually go over to a Subway and pick up a sub and some water. We think we may have waited in the Subway line longer than any of the rides – they were so slow! Just ask us how annoying that was! As much as I love going to places like Canada’s Wonderland, it’s nice to get back to more normal eats.

Blueberry Wild Rice Pilaf! This was another one of those “Surprise! This is ridiculously delicious!” dishes. The flavour was so interesting, being quite sweet from the blueberries, yet still tangy and savoury.

And the texture?

Fluffy from the wild rice, yet creamy from the brown rice + dressing combo, with a slight crunch from the carrots and zucchini.

Yup, this dish has it all!

It may not be a thrill burger (yes, they have those at Wonderland!), but it is bright, summery, and has an interesting, unexpected flavour that I would definitely wait in line for!

And hey, it is made of wild rice! 😉

Blueberry Wild Rice Pilaf

Cook time: ~30min + chill time

Prep: 5min

Serves: 5-6 people

Ingredients:

1.5 c. wild rice- brown rice mixture

3.25 c. water

2 medium carrots, diced

1 medium zucchini, diced

1 c. blueberries

2 tbsp. honey

2 tbsp lemon juice

2 tbsp olive oil

2 tbsp water

1/8 tsp garlic salt

1/4 tsp ginger

1 tbsp fresh rosemary

1 tbsp fresh chives

pepper, to taste

1 tsp lemon zest

1/2 c. feta cheese

2 tbsp flax

Directions:

Add rice and water to a pot, bring to a boil and allow to simmer for 30min, or until all water is absorbed. Cooking time may vary slightly depending on your rice mixture. When the rice is done cooking, stir in the carrots and zucchini to soften them slightly.

While the rice is cooking, mix together the honey, lemon juice, olive oil, water, garlic salt, ginger, lemon zest and pepper. Stir the dressing into the rice mixture and allow to cool for at least 30 min.

Before serving, stir in the blueberries, feta, flax seeds, rosemary and chives. Serves as a side dish or a main course.

-twosaucysisters

P.s. Our heart goes out to all of the Canadian athletes that have had some heart breaking olympic performances. We want them to know that we are still so proud of them for all their efforts, and we know that sometimes in sport things happen that are out of your control. We are still so proud to be Canadian!

Do you like theme parks and rides?

A Burger by Any Other Name

I am not a crazy red meat person.  I enjoy a good steak on occasion, and am learning to appreciate more and more the uniqueness of bison and elk, but it’s not something I would typically order at a restaurant or really ever make at home. Once or twice in the summer, tops. But there is one way in which I crave beef, and I’m talking mouth watering, day dreaming, nothing else will satisfy it.

Burgers.

I adore them! There are so many things you can do with burgers, so many topping options, bun options, flavours, cheese or no cheese- the list is endless! With summer now upon us, and Food Buzz’s Flavour of the Month being burgers, Brit and I decided we had better get to burger making!

We didn’t, however, want to make an ordinary, ‘normal’ flavoured burger (though those are delicious!), we wanted to be a bit more creative. After turning over a few ideas, we settled on and East-indian/ Trinidad and Tobago influence – Curry!

And you know what? It was a damn good idea! They were so juicy and loaded with flavour! In the past, we have struggled with creating a recipe in which the patties would actually hold together when put on the BBQ, but we came up with a sure-fire method that will guarantee non-crumbly burger! The trick? Whipping half your beef mixture around in the food processor – it turns into a “glue” as my dad so aptly named it, but by adding the other half in manually afterwards keeps that same delicious burger texture!

Of course, one can’t simply throw any old toppings on a curry-infused beef patty and call it a burger! We knew to make this a winner, we had to put together something that would compliment the burger while not taking away from the flavour of the burger itself. We decided on two: A savoury/fruity chutney (fruit in a savoury dish=best!) and a coconut-lime yogurt spread. Finish off with a crisp leaf or two of lettuce and darlin’, you’ve got yourself a home-run!

*The chutney you will definitely want to make ahead, as it takes a couple hours and has to chill afterwards, as well. There are a few different methods that can be used to make it, but each still takes time to allow the flavours to fully develop.

Paired with a light sweet n’ sour cabbage salad (recipe tomorrow!), this is the perfect meal at the end of a hot summer day. Or any day. 😉

And with that I leave you with not one, not two, but THREE recipes! Go crazy!

Juicy Curry Burgers

Prep time: 20min

Cook time: 20min (ish)

Servings: 10 4oz. patties

Ingredients:

2 lbs lean ground beef, divided (it’s best to use beef that hasn’t been frozen, or allowed to thaw fully in the fridge)

1/2 c. greek yogurt

1/2 c. bread crumbs, divided

1 clove garlic

1/8th of an onion

1 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. ginger

1/4 tsp. turmeric

1/4 tsp. ground mustard

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

black pepper

Directions:

Put one pound of the beef in the food processor along with 1/4 c. of the bread crumbs, yogurt, onion, garlic and spices. Blend until a smooth, mashed-potato like texture. Transfer to large bowl and mix remaining beef and bread crumbs. Shape into patties, 4oz each. Grill on low to medium heat, flipping occasionally, until burgers are cooked through (71 C/160 F). Take you whole grain bun, start with lettuce on the bottom, followed by chutney (recipe below) and the burger placed on top. On the top half of the bun, spread yogurt (recipe also below!).

Peachy-Tomato Chutney

Total Time: 2-3 hours

Makes: 3-4c.

Ingredients:

1 28oz. can no-salt added tomatoes (we used whole and cut them into chunks)

2 c. canned or fresh peaches, chopped

1/3 c. honey

2 tsbp Arrow root flour

1/4 tsp. cinnamon

1/4 tsp. mustard seed

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 c. red onion

Directions:

Bread Maker Method: If you have a bread maker, simply put all the ingredients into the machene, select the “preserves” setting and let er’ go! Once finish, transfer to a container and allow to chill in the fridge for at least an hour.

Stove-top Method: Combine all ingredients in a pot, bring to a boil, then reduce to a simmer forone hour. Transfer to another container and allow to chill in the fridge for at least an hour.

Slow-cooker Method: Combine all ingredients in slow cooker and cook on high for one hour or so, then transfer to another container and allow to cool in the fridge for at least an hour.

Coconut-Lime Yogurt Spread

Total time: 5 min

Ingredients:

2/3 c. greek yogurt

1-2 tsp. lime juice

1/4 tsp. coconut extract

Directions:

Combine and enjoy!

– Julie

Do you like burgers?

What’s your favourite burger combination?