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Pillows of Sunshine

We love lemon, as is evident here, here, here and here.

We also love muffins.

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So why not make lemon muffins?

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And of course, we love to put poppy seeds in whenever we bake with lemon!

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We also love the lemon + coconut pairing, so naturally we made these muffins with part coconut flour.

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The coconut flour just makes them so pillow-y soft with a hint of sweetness, yet the lemon gives them a sunshine-like brightness, they really couldn’t have turned out any better!

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We hope these muffins bring some sunshine to your day like they did to ours!

Lemon-Coconut Muffins

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Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins

Ingredients:

1 c. whole wheat flour
1/2 c. white flour
2 tbsp coconut flour
1.5 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
1/4 tsp salt
2 tbsp white sugar

1 egg
juice of 1 lemon (~1/4 c.)
zest of 1 lemon
1 c. milk of choice
2 tbsp coconut oil, melted
2 tbsp honey
1/3 c. plain yogurt
1/2 tsp coconut extract (optional)

Directions:

Preheat oven to 350F.
In a medium sized bowl, combine all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Pour the wet into the dry and stir until just combined.
Divide batter evenly between 12 greased muffin cups.
Bake for 15-20 minutes, or until lightly browned and firm to the touch.

~twosaucysisters

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Breakfast Back-log

So we’re bringing you a breakfast post two days in a row.  Why? Because we’ve somehow managed to get a major back-log of breakfast recipes piling up, and since we have another bunch of breakfast ideas swirling around in our heads for the next few days (read- there was a big sale on strawberries at the grocery store this week!), we wanted to get some of these recipe to you before we get too carried away with new ones.

What can we say? We love breakfast!

We realized the other day as we were perusing through some past posts that it has been forever since we’ve made a crepe for breakfast!  And with a pile of lemons in our fridge and a giant bag of frozen blueberries in our freezer, we knew what had to be done.

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But first, let’s recap: so far we’ve made pancakes, french toast, and a buckwheat bake (ok, that one’s not lemon-blueberry, but it would taste pretty darn good with blueberries, if you ask us!) so a crepe seemed like a logical next step.

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And while sometimes logic is kind of overrated, this time, it definitely prevailed!

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And while we could launch into a whole spiel about how the tangy, citrus-y flavour of the lemon pairs perfectly with the bright, sweet flavour of the blueberries and the creamy, mellow cottage cheese pulls the whole thing together in a veritable taste sensation, we won’t bother because we’ve already explained the magic that happens when blueberries and lemons are paired together…

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So you already know how delicious this is without us really having to tell you 🙂

Lemon Poppy Seed Blueberry Crepes

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Prep time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients:

1/2 c. whole wheat flour
1 tbsp chia seeds or ground flax seeds
1/2 tbsp poppy seeds
4 egg whites
juice of 1 lemon (1/4 c.)
zest of 1 lemon
1/4 c. milk of choice
1/4 c. water
1 tbsp honey

For the filling:

1 c. frozen blueberries, thawed, drained (reserve blueberry juice)
2/3 c. cottage cheese

For the blueberry cream:

Reserved blueberry juice
1/4 c. plain yogurt
1/4 tsp lemon juice
1/2 tsp honey

Directions:

Pre heat greased large frying pan or griddle over medium heat.
Mix all the dry ingredients in a bowl, then add the wet ingredients and stir until there are no clumps.
Pour half the batter onto the pan, swirling so that it covers the entire base of the pan. Cook for 2-3min, or until the edges start to curl. Flip and cook for another 2-3min. Remove from pan and repeat with remaining batter.
Divide the cottage cheese and blueberries among each crepe and fold them up, top with blueberry sauce.
For Blueberry sauce:
Mix all ingredients together and drizzle over the crepe.

~twosaucysisters

Soft as a Pillow

We’ve been on a real lemon-kick lately.

More specifically, we’ve been on a real lemon-coconut-blueberry kick.

We mentioned this in an earlier post, and it is still going strong! We just can’t seem to get enough of this bright, refreshing combo!  Of course the best way to satisfy a flavour craving is to create a pancake recipe for it 🙂 (well, that and maybe a hummus recipe, depending on the type of craving :D)

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But we thought that this particular craving deserved a pancake recipe, not hummus.  Although, we wouldn’t completely reject the idea of a lemon-coconut-blueberry hummus…. 😉

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But wait a sec, where’s the blueberry?

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You didn’t think we forgot it, did you? 🙂

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These pancakes use one of the best ingredients int the world- coconut flour!  If you want to make something soft and fluffy, coconut flour is the best!  And it’s slightly-sweet coconut flavour adds a nice flavour to your baked goods.  It’s also gluten-free, so those who are allergic need not be afraid, and guess what?  It can be found at the Bulk Barn!  No need to travel the world city looking in every health-food store you can find to get it, just pick some up the next time you go to the Bulk Barn to stock up on chocolate-covered everything.

One thing to note, though, is that coconut flour absorbs a lot of water, so your batter will be much thicker than what you might be used to.  Don’t wait to see bubbles on your pancakes before flipping them, because it’ll never happen and you’ll end up with some very burnt pancakes!

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But get these right, and you’re in for the softest pancakes you’ve probably ever had.  Full of fresh lemony-flavour and sweet coconut, a little texture from poppy seeds, layered with thick coconut “cream”, and covered in a bright blueberry sauce, you really can’t go wrong 🙂

Lemon-Coconut Poppy Seed Pancakes with Blueberry Sauce

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

Ingredients

1/3 c. + 2 tbsp whole wheat pastry flour
1/4 c. coconut flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
zest of 1 lemon
Juice of 1 lemon (1/4 c.)
3/4 c. milk of choice
1 tbsp coconut milk
1 tbsp honey

For the “cream”

1/2 c. plain Greek yogurt
1 tbsp coconut cream (from the top of the can)

For the Blueberry Sauce

1 c. Frozen blueberries
1 tbsp honey

Directions:

Heat a pancakes griddle or non-stick frying pan over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl combine all the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Spray the griddle or frying pan with cooking spray and drop spoonfuls of batter onto the pan, spreading them out to make round disks.  Cook for 2-3 minutes, or until the edges start to cook.  Carefully flip them over (they’ll be very soft and a bit fragile) and cook for another 2-3 minutes.

To make the Cream: Stir the coconut cream and yogurt together and layer in between each pancake.

To make the Blueberry sauce: Place blueberries in a pot and cook over medium-high heat, stirring frequently, mashing the blueberries slightly as they cook.  Once the blueberries begin to boil, add the honey and cook for another minute.  Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.

~twosaucysisters

Have you ever tried coconut flour?

Tastes Like Spring

Breakfast is our favourite meal of the day.  You’ve probably heard us say that a million-and-one times already, but let’s be honest, when you haven’t eaten for 10 hours, how can that first meal of the day not be awesome?

We think the real reason that breakfast is our favourite meal, though, is because usually breakfast for us turns into dessert.  Except a bigger portion (because it’s breakfast, duh) so basically you get one giant helping of dessert!  What’s better than that?

For any new-comers who don’t know, our breakfasts usually consist of some kind of cake buckwheat bakeicecream  overnight oats parfait, pudding, and of course plenty of waffles and pancakes!

We also have this thing with breakfast, where when we come up with a new (to us) breakfast idea, we have to make it in every single flavour combination possible!

So when we posted about our banana-stuffed french toast a while back, you didn’t think you had seen the last of french toast, did you?

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Of course not!  After the huge success we had with the banana version, we had blueberry and lemon on the brain!

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This is one flavour that we just can’t seem to get enough of lately!  Maybe its our longing for summer manifesting itself in breakfast cravings?  Who knows, but when it ends in creations like this, we aren’t going to fight it!

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In fact, blueberry and lemon is slowly making its way into our all-time favourite combinations!  It’s bright and fresh tasting, like a little taste of summer 🙂  And will you just look at that blueberry filling gushing out the middle?  There’s no way you’re not thinking you could use some blueberry-stuffed french toast with lemon cream right now! 😉

Blueberry Stuffed French Toast with Lemon Cream

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Prep Time: 10 min
Cook Time: 8 min
Serves: 2

Ingredients:

2 slices of bread, cut about 3/4 inch thick
6 tbsp egg whites (or 3 egg whites, or 1 egg+ 1 egg white)
3 tbsp milk
1/2 tbsp lemon juice
2/3  c. frozen blueberries

For the Cream:

1/2 c. cottage cheese
3 tsp lemon juice
1 tbsp honey
zest of half a lemon

Directions:

Cut a slit into each pieces of bread to create an opening.  Cut as deep as you can without cutting all the way through the bread.

Heat a greased,  non-stick frying pan or pancake griddle on medium-high heat.

In a large, flat dish combine the egg whites, milk, and lemon juice.  Dip the bread slices into the egg mixture, coating both sides.  Place the bread slices on the pan and cook for 2-4 minutes, until the egg is set and is slightly browned, then flip and cook on the other side for another 2-4 minutes.

For the cream:

Add all the ingredients to a food processor and blend until smooth.  Pour over the toast and serve.

~twosaucysisters

What are some of your favourite flavour combinations?

Hummus Hiatus

It has been 33 days since we last posted a hummus recipe.  33 days!  We think that’s a record for us!  Some of you were probably starting to wonder if we were okay!

Well, you needn’t worry yourselves- we are just fine, and we’ve been eating plenty of hummus (we’ve just been going back to the basics lately- now there’s a throw-back for ya!)

But in case you were all starting to feel hummus-deprived, we are back after our hummus hiatus with another delicious rendition of our favourite dip the best food ever.

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This time around we looked Eastward for some inspiration and made a Curried Hummus!  We suppose that makes it more middle-eastward, but we won’t get too picky about details.

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But seriously, our hats go off to the people of the Middle East!  Boy do they know how to cook!  We don’t even know if they have a word for “bland” in their language, because they probably never use it- everything they make has a positively magical blend of spices that makes every single one of their dishes burst with flavour!

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And that is precisely what we were going for with this hummus- bold and spicy with enough flavour to send your taste buds into over-drive.

And you know what?

We think we nailed it 🙂

Curried Hummus

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Total Time: 10 min
Makes: approx. 2 cups

Ingredients:

2 c. cooked chickpeas, drained and rinsed
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
2 tbsp lime juice
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp honey
1 tsp garam masala
1 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1 tsp red curry paste
1/4 tsp salt
pepper, to taste
Hot pepper flakes, to taste

Directions:

Add all ingredients to a food processor or a high-powered blender and process until smooth.  Add up to 1/4 cup extra water if it is too thick.  (Tip- this hummus tastes even better the next day, so if you’re making it for a party, we recommend putting it together the day before)

~twosaucysisters

Do you like Middle-Eastern cuisine?

Restaurant Review + a Re-make

Back on our Holiday Recap post, we mentioned going out to Pepperwood Bistro in Burlington, Ontario for a fare-well dinner for our cousin Geoff/us going back to school the next day.

In that post, we didn’t go into extensive detail about the restaurant because it was so good that we felt it deserved it’s own spot on the blog. Our first impression of the restaurant was how nice the outside was. I mean just look at that picture! It would be a wonderful patio for lunch or dinner on a warm day. Of course, it was anything but warm, so we headed on inside. Well, if the interior of the place was going to be any indication of the food we would be eating, we knew we were in for a treat! It was so classy and sophisticated, from the dark hard wood interior to the funky paintings on the wall – so fabulous!

And now to the important part – the food. Many restaurants serve you bread and butter before your meal. Some of the more up-scale or Italian ones serve you olive oil and balsamic vinegar and some kind of crusty bread. Some offer you herbed or flavoured butter. Not at Pepperwood, no. At Pepperwood, they serve you thin slices of crusty multi-grain french bread with hummus sitting in olive oil and balsamic vinegar. We could have left right then and been satisfied, happy customers, because you already know of our love for hummus.

Of course, we didn’t leave. 😉

The menu was not overly extensive, which in our opinion is a good indication of quality food. (quality>quantity people!) In our past experiences, places with shorter menus take more time and care into the planning and preparation of each menu item. Not to mention they are usually somewhat seasonal and will have some different options every time you go! Everything on the menu sounded so delicious, it was hard to choose! In all honesty, we were there with a large group of people (9 to be exact), and we would have been happy with any of the items each of our family members ordered. The food is that good. 

Jordan ordered the Genovese Pizza:

Prosciutto, Genoa salami, marinated artichokes,
roast garlic, pickled onions, mozzarella, tomato sauce

Dad and Aunt Dianne ordered one of the specials, a pasta dish. All we can remember (other than it being delicious- we sampled, it was awesome) is that it had large chunks of lobster, asparagus, mushrooms, and cooked cherry tomatoes in some kind of white sauce. Di-vine!

Brendan had the meat special of the day, a chicken stuffed with goat cheese and spinach which came with vegetables and another side which we can’t remember. Whatever it was, Brendan gave it two thumbs up!

Geoff ordered the Steak Frites:

…Hand cut and specially aged Reserve
Angus New York striploin steak with fresh‐cut Yukon Gold
frites, pickled lemon aïoli, pink peppercorn and red wine
sauce “au poivre”

Aunt Dianne’s sister ordered the Ravioli:

Artisan butternut squash stuffed ravioli, pancetta
and baby spinach cream sauce, Marsala wine, sautéed sweet
bell pepper. – Butternut squash, people! You can’t go wrong!

Ourselves and our Mom all ordered the same thing, the Gravlax Salad!

Sweet shaved fennel, baby arugula, mustard and pink
peppercorn emulsion, oven dried tomato, fresh dill, orange and gin‐
cured Bay‐of‐Fundy salmon gravlax.

Oh.My.Word. This salad was to die for! For those of you who don’t know, gravlax is smoked salmon encrusted with herbs. We had never tried it before, but it is now one of our favourite foods! You know how we love our smoked salmon. Don’t ask us where the name “Gravlax” came from, we don’t know! Personally, we think it sounds like a combination of Gravol and Exlax – not at all appetizing and certainly not appropriate for eating, but trust us, it’s delicious!

A few desserts were ordered – apple crumble with cinnamon ice cream (for dad), and the goat cheese cheesecake. Can you say decadent? Five stars, folks, five stars!

But enough about cheesecake, back to the salad! (#saidnooneever)

Seriously though, this salad changed our lives! So much so, that we vowed to remake it. Unfortunately, gravlax is way out of our student budget, so we had to improvise a little.

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Smoky herb-crusted salmon salad with sundried tomatoes, shaved fennel and fresh dill in a dijon cracked-pepper emulsion. We feel very hoity-toity writing that. Excuse us while we observe expensive art at the gallery while we wait for Froufrou to be finished her daily grooming at the pet salon…

Just kidding.

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Can we just go ahead and pat ourselves on the back for this one? Because we nailed it – this salad brought back every delicious memory of Pepperwood Bistro with each bite!

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So if you’re ever in Burlington, we highly recommend you go to Pepperwood Bistro. If you live no where near Burlington, we  highly recommend you make this salad. Bon appetite!

Herb-crusted Salmon Salad

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Prep time: 10 min + marinating time
Cook time: 10-12 min
Serves: 2

Ingredients:

For the Salmon:

2 frozen boneless, skinless salmon fillets, thawed
2 Tbsp liquid+enough water to submerge each filet
1 Tbsp Rosemary
1 Tbsp Thyme
1/4 tsp salt
black pepper

For the Salad:

2 c. spinach, packed
1 c. arugula
3/4 c. fresh dill, roughly chopped
1/2 c. shaved fennel
4 sundried tomatoes packed in oil, blotted dry and sliced
5 tsbp lemon dijon emulsion (recipe below)
optional: goat cheese

Directions:

Mix liquid smoke with water in a container, submerge salmon in this mixture and allow it to soak for at least 30 minutes in the fridge.

Preheat the oven to 350F.

Mix rosemary, thyme, salt and pepper in a wide bowl.  Press salmon fillets into this mixture, making sure both sides are covered with herbs.

Heat a drop of oil on a pan over medium-high heat.  When the oil is hot, place salmon on the pan and cook just until the outsides are slightly blackened (about 2 minutes on each side) The goal here isn’t to cook the fish all the way through, just to blacken the outside.

Place the fillets on a tray and bake in the oven for 10-12 minutes, or until cooked through.

For the Salad:  Mix all ingredients except for the dressing in a large bowl.  Pour in the dressing and toss the salad until everything is evenly coated.  Divide amoung 2 plates and top with salmon and goat cheese (if using).

Lemon-Dijon Emulsion

1/4 c. lemon juice
1/2 tbsp dijon mustard
1/2 tbsp yellow mustard
1 clove garlic, minced
1/4 tsp black pepper
pinch of salt
1/3 c olive oil

Place all ingredients except olive oil in a blender, food processor or spice grinder and blend until smooth.  With the motor running, slowly pour in the olive oil and blend until fully combined.

~twosaucysisters

Have you ever been to a restaurant and had a meal so good you just had to recreate it at home?  What restaurants have you been to that have knocked your socks off? (We’re always looking for new places to try! 😉 )

An Apology and a Cake

We can’t believe it’s been five whole days since our last post!  That is officially a record for us.

But don’t worry, we’re going to make it up to you!  Because today we’re bringing you a delicious recipe.  A recipe that we told you about last week, but have still not posted about, an entire week later!

So how do we repay you?  Why, with cake, of course!

…For breakfast 🙂

We recently posted about our Red Velvet Buckwheat Bake, and we honestly thought it couldn’t be topped, but this new version will definitely give it a run for it’s money!

We realize that we just gave you a recipe for a buckwheat bake, but honestly, can you ever get tired of eating cake for breakfast?

We can’t.  Especially if it means eating this Lemon Poppy Seed cake.

There are only two words you need to describe this creation- ridiculously delicious.  It was bursting with fresh lemony flavour, and the poppy seeds add a bit of texture to it that takes it up to a whole new level of deliciousness.  Topped with a bit of drippy coconut butter and a dollop of raspberry jam, this was breakfast perfection!

Since we have now posted several buckwheat bake recipes, we thought now is a good time to give you some advice on substitutions you can make, since we realize that not everyone has chia seeds, buckwheat flour and buckwheat groats in their pantry!  So here’s a list of handy substitutions you can make so everyone can enjoy the magic that is the buckwheat bake!

  • If you don’t have chia seeds, you can substitute an equal amount of ground flax seeds, or you can omit them entirely.  The texture will be slightly different if you opt for the latter, and your bake will be slightly more delicate, but it will still taste delicious- we promise 🙂
  • If you don’t have buckwheat flour, any other flour will most likely work.  We really enjoy oat flour for a slightly different flavour, but feel free to try whatever you have in your cupboard!
  • If you don’t have buckwheat groats, you can substitute steel cut oats (we have done this several times before) or even try using rolled oats.  They’re really just there to add a bit of bulk and some texture.

So now none of you has any excuse not to make a buckwheat bake!

We promise, you won’t regret it! 🙂

Lemon Poppy Seed Buckwheat Bake

Prep: 5 min
Bake: 30-35 min
Serves: 1

Ingredients:

1/4 c. buckwheat flour
1 tbsp chia seeds
1 tbsp buckwheat groats
1/4 tsp baking powder
1 tbsp poppy seeds

1/3 c. less one tbsp plain yogurt
1 tbsp honey
1/2 lemon, zested
1 tbsp lemon juice
2 tbsp milk
1 egg

Directions:

Preheat the oven to 350F

Stir together all dry ingredients in a small bowl.

In a separate small bowl, stir honey into the yogurt.  Add all other ingredients and stir to combine.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour batter into a large greased ramekin or bowl and bake for 30-35 min.

~twosaucysisters

What is your favourite breakfast?  Have you ever had a buckwheat bake?