Nut Butter Granola Bars

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

      Pappardelle with Peas and Bacon

      Pappardelle with Peas and Bacon
      Print Recipe
        Servings
        2 people
        Servings
        2 people
        Pappardelle with Peas and Bacon
        Print Recipe
          Servings
          2 people
          Servings
          2 people
          Ingredients
          Servings: people
          Instructions
          1. Bring a large pot of well-salted water to a gentle boil.
          2. Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
          3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
          4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
          5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
          6. Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
          7. Serve immediately with additional parmesan cheese.
          Recipe Notes

          -Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available.  Simply substitute your favourite using the same quantity size as stated in the recipe.

          -Fresh summer peas are optimal in this recipe if you have them.  Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese

          Mango Chipotle Glazed Salmon

          Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
          Mango Chipotle Glazed Salmon
          Print Recipe
            Servings Prep Time
            4 people 30 minutes
            Cook Time
            12-20 minutes
            Servings Prep Time
            4 people 30 minutes
            Cook Time
            12-20 minutes
            Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
            Mango Chipotle Glazed Salmon
            Print Recipe
              Servings Prep Time
              4 people 30 minutes
              Cook Time
              12-20 minutes
              Servings Prep Time
              4 people 30 minutes
              Cook Time
              12-20 minutes
              Ingredients
              Salmon
              Mango Salsa
              Servings: people
              Instructions
              Salmon
              1. Soak cedar plank for a minimum of 60 minutes.
              2. While the cedar plank is soaking make the salsa and glaze.
              3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
              4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
              5. Preheat grill to 400°F.
              6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
              7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
              8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
              Mango Salsa
              1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

              Meaty Black Bean Chili

              Meaty Black Bean Chili
              Print Recipe
                Servings Prep Time
                9 cups 30 minutes
                Cook Time
                60 minutes
                Servings Prep Time
                9 cups 30 minutes
                Cook Time
                60 minutes
                Meaty Black Bean Chili
                Print Recipe
                  Servings Prep Time
                  9 cups 30 minutes
                  Cook Time
                  60 minutes
                  Servings Prep Time
                  9 cups 30 minutes
                  Cook Time
                  60 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
                  2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
                  3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
                  4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
                  Recipe Notes

                  -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

                  -This chili is even better when served the next day as the flavours have longer to meld.

                  -Makes about 9 cups of chili and freezes very well.

                  Broccoli Cheddar Frittata

                  A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
                  Broccoli Cheddar Frittata
                  Print Recipe
                    Servings Prep Time
                    6-8 servings 20 minutes
                    Cook Time Passive Time
                    15-18 minutes 5-10 minutes
                    Servings Prep Time
                    6-8 servings 20 minutes
                    Cook Time Passive Time
                    15-18 minutes 5-10 minutes
                    A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
                    Broccoli Cheddar Frittata
                    Print Recipe
                      Servings Prep Time
                      6-8 servings 20 minutes
                      Cook Time Passive Time
                      15-18 minutes 5-10 minutes
                      Servings Prep Time
                      6-8 servings 20 minutes
                      Cook Time Passive Time
                      15-18 minutes 5-10 minutes
                      Ingredients
                      Servings: servings
                      Instructions
                      1. Preheat oven to 350°F and set a rack in the middle position.
                      2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
                      3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
                      4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
                      5. Cut into desired wedges and serve immediately.
                      Recipe Notes

                      -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

                      -Gruyére cheese would also be a nice substitute for the cheddar.

                      -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.