Chocolate-Walnut Pumpkin Bread

Yes, this is another pumpkin recipe...I told you that one can was pretty big, so I gotta use it!
So. Today after a little shopping and chores around the house I decided to bake a "pumpkin something". I remembered seeing this recipe in the Holiday edition of the magazine "Taste of Home". It comes from a woman in Florida...I actually changed the recipe a bit, "tweaked" it so to speak. I thought it would be nice to have something different with pumpkin, something other than the traditional cloves/nutmeg/ginger flavors. So I thought of chocolate, and looked though my spice cabinet (that needs to be sorted out, seriously. It's a mess in there...), and Ta-da! Inspired! Cardamom! Beautiful spice. So fragrant and powerful! Try it you'll see. I know I will definetly use it more often from now on!
Anyway, about this cake...It's not a "healthy oven" recipe, so it has quite a bit of sugar and oil. But moderate indulgence is okay, right?

Dry Ingredients:
1 1/2 cup all-purpose flour
1/4 cup coco powder, sifted
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp ground cardamom

Wet ingredients:

1 1/3 cup sugar
7.5 ounces pumpkin puree
1/2 cup canola oil
2 eggs
1/2 tsp vanilla extrac

1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips

Directions:

Turn the oven on at 350F and set the rack in the middle.
Spray a 9x5 loaf pan with vegetable oil.
In a medium bowl, mix the dry ingredients.
In another medium bowl, beat the wet ingredients until well blended.
Transfer the dry in the wet and gradually mix it until well blended.
Fold in the walnuts and chocolate chips.
Pour in the pan and smooth the top.
Bake for 60-70 minutes(mine took more like 70 minutes, but check after 60 just in case...overbaking=dry cake...). When it's done a knife will come out clean when inserted in the middle.

Let cool in the pan for about 10 minutes and transfer to a wire rack and let cool.



Slice and enjoy!



You can barely taste the pumpkin in this. It's all chocolate! And that cardamom, well...it's CRAZY good.

I have a feeling this will disapeer in no time...

My Pate Chinois

Out of all the comfort foods in the world this is probably my favorite. Like most people in Quebec. "Pate chinois" is part of growing up, it's a taste of home. Every family has its own recipe, and ask anyone here they'll tell ya' "MY Mom makes the best pate chinois!". That's always debatable. Like spaghetti sauce. Mom's the best.
Now, the name of this dish translates into "chinese pate", but there's absoluetly nothing chinese about it. The origins are still debatable, but we're pretty sure it dates back to when they were building the railroads, there was a lot of chinese people working and they would eat what was available: ground meat, corn and potatoes. Quebequers also working along them ended up calling it "le pate des chinois"(the chinese' pate).
That's one theory. There are a few others but this is not a history lesson, if you wanna learn more go to wikipedia, there's a page about that.
Now on to the food.

I make this the way my mom makes it (of course,'cause it's the best...), and it's pretty much traditionnal. Some people put bell peppers in the meat, or peas, or I don't know what...no no no...Meat, corn and potatoes. That's it.
First peel and cook some potatoes and mashed them with butter, milk, salt and pepper.



Sautee some ground beef with onions, garlic, salt, pepper and cinnamon.(yes, cinnamon. that's the "secret" ingredient!!)



Then, in a big loaf pan or casserole dish, depending on how many people you're cooking for, lay down the meat. Then pour one or 2 cans of cream corn, along with corn kernels(canned or frozen, doesn't matter...). The amount here again depends on how much you're making. This one here would feed about 3-4 people, I used 1 can cream corn and 1 medium can of kernels. Peaches 'n cream corn kernls. Yum, already...



On top go the potatoes, nicely done with the fork, and paprika on top for color.
In the oven at 375F for 30-40 minutes, until you start to see some bubbling action happening.



Oh My. THAT'S what I'm talking about!



Now. As MUCH as I LOVE ketchup, I DO NOT put that stuff on here. A lot of people do but I'm a purist when it comes to pate chinois. As it is is how it is.

Pumpkin-Ginger Spicy Muffins

It's pumpkin season so here's a first pumpkin recipe! I say "first" because there will be a few more in the weeks to come...That one big can of pumpkin puree was BIG.
These muffins are really nice and spicy, with the ginger and the cloves. That's one thing I love about pumpkin. The spices that go with it are some of my favorites. Cloves, cinnamon, nutmeg, ginger. Good stuff.



Okay here it is:

Dry stuff:

2 1/2 cup whole wheat pastry flour (or unbleached all-purpose flour)
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

wet stuff:

1 cup packed dark brown sugar
3/4 cup pumpkin puree
3/4 cup plain low-fat yogurt
1 egg
1 TBSP canola oil

2 tsp crystalized ginger, finely choppede
1/2 cup chopped pecans

Turn the oven on at 350, set the rack in the middle of the oven and oil-spray some muffin tins.
Mix all dry ingredients in one bowl, set aside.
In another bowl beat all the wet ingredients and the ginger until frothy.
Make a well in the center of the dry stuff, pour in the wet stuff and the pecans and stir with a wooden spoon or spatula until just combined. Do not overmix...(this would mean tough muffins, and we don't want that.)
Bake for 20-22 minutes(check after 20 and see...). Cool on a rack in the pan for 10 minutes before unmolding.



I found them really good with margarine on it, but also applesauce rocks with these, since the spices go well with apple too!



Enjoy!

Roasted Squash Soup

Here's one of the reasons why I love fall so much: SOUPS!! I can eat soup for lunch AND diner no problem. I love the warmth of it, the versatility, and because it's hot you eat it slowly, which is good for the digestive system, so I've heard...
And I love fall for this star vegetable: SQUASH!! There are so many varieties, and yes you can do a lot more than soups with them, but they are the AMAZING for soups. They make everything turn into velvet. Also they can stay on the counter for a long time without going bad. This one here I've had for at least a month, chillin on my kitchen table, taunting me... So today on my day off, on a rather gray gloomy/rainy friday I thought it was time. Plus, I still had some home-made chicken broth I'd brought from work last week and it was now or never the time to use it.
Today because I had nothing else to do I decided to take the long route; I roasted the squash nicely with some spices and cooked the base really slowly...All together I think it took about 2 hours to make this soup. But when pressed for time it's possible to make it quicker, by skipping the roasting and just cubing the squash and cooking everything together. But I assure you, if you have time to do it like this, do it, it makes a big difference!

For the flavors I got the inspiration from Jamie Oliver, in his first ever cook book, "The Naked Chef". The fennel seeds is a great flavor for squash! I would've never thought of it myself, so Thanx Jamie!
I should also mention that adding lentils to a soup is a great way to get a dose of protein, and by no means does it change the taste of the soup, at all. So go for lentils they're sooooooo good for us!

Here are the ingredients list:

1 big butternut squash
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp chili flakes
1 1/2 tsp dry oregano
1 tsp garlic salt
1 tsp corsely ground black pepper
1/2 tsp nutmeg
1-2 tsp brown sugar
Canola oil (1-2 TBSP???...)

1 big or 2 medium onions, chopped.
2 big celeri stalks, peeled and chopped.
1 big carrot, peeled and chopped.
2 cloves garlic, minced.
1-2 white potatoes, peeled and cut.
2/3 cup red lentils.
4-6 cups chicken broth.
1 bay leaf.

To roast the squash:

Cut the thing in half, clean out the seeds, and cut into reasonable sized pieces...the bigger they are the longer it will take to cook, but if they're too smalll it'll be a pain to peel. You be the judge...
Smash all the spices in a mortar and pestle or a spice grinder, brush the squash with oil and sprinkle the spices over it.
Bake in the oven at 400F until fork-tender, for about 40 minutes.



Let it cool before peeling.
Meanwhile, sautee the onion, celeri and carrots in some canola oil on medium heat until the onions are soft and transluscent.
Add the garlic and potatoes, season with salt and pepper and sautee for 1-2 minutes.
Add the lentils and the stock, throw in a bay leaf.
Bring to a light boil and simmer on low-medium for about 30 minutes, until everything is soft.
While this is simmering peel the squash and cut into chunks. Set aside until it's time to add to the rest of the soup.
(If you need more liquid add a little more broth, or water)
When the vegetables are cooked and the squash been added and warmed up and everybody seems to be well aquainted, TAKE OUT THE BAY LEAF and start the pureeing process! Either with a hand blender or a traditional blender, it's up to you, but make sure it's all smooth!
If it seems too thick add a bit of milk, check the seasonnings and adjust to your liking.



Don't forget the bread on the side for dunking!!

Apple-Berry Maple Crunch

I love fall. I love the fruits and vegetables of fall, like apples. I grew up in a very "orchard rich" area, and I remember going apple picking every year as a kid. Now I live in the city but still, in autumn, when apples are in season, I eat so many of them. They just taste so much better! And I always have tiny flashbacks of when I'd pick apples with my parents or with school trips...Now I don't go pick them myself, though...that's what farmer's markets are for..!!
Today I got a big bag of MacIntosh, one of my favorites. I love Lobos best but they are very juicy so not the best for baking...Macs are good for pretty much everything!

So with all those nice apples I had to bake something. I thought of a pie, or a cake...but I love crumbles and cobblers and things like that, so I looked through Ms. Philips' healthy baking book(which I'm slowly baking my way through, for real...it's awesome.), and found this amazing maple crunch. Apples, berries AND maple??? Yes please!!

You'll need:

5 big or 6 medium apples, peeled, cored and sliced about 1/3 inch thick.
1 cup frozen or fresh berries (I used raspberries and blueberries).
1 cup unsweetened applesauce

1 1/2 cup quick oats
1/3 + 1 TBSP all-purpose flour
1/3 + 1 TBSP pure maple syrup
3 TBSP lemon juice
1 1/2 TBSP canola oil
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of salt
1 TBSP sugar

-Turn on the oven at 350 and set the rack in the middle.
-Spray a 13x9 (or a 11x7 for thicker pieces) ovenproof glass dish with oil.
-Put the apples and berries in the dish, and spread the applesauce on top.



-In a medium bowl, mix all the other ingredients except for the sugar until well combined.
-Crumble the mixture over the apples, and sprinkle the sugar on top, along with a bit more cinnamon if you're like me and LOVE cinnamon...



-Bake until the apples are cooked and the top is golden brown,about 40-45 minutes

-Eat warm with some vanilla frozen yogurt!!



Oh, yummy apples how I love thee...

Peanut Butter Cookies

I have to admit I've never been the biggest fan of peanut butter. I eat it on toasts that's it. When I buy a jar at the grocery store it usually lasts a long time!
I was never a huge fan of peanut flavor either, like in sauces and all. And as much as I love chocolate, the two together was never my thing. Reese's PB cups don't do anything for me. Sorry...BUT. Peanut butter cookies I like. They're so smooth and sweet and salty. The downfall of them is the amount of fat that's in there. I remember when I'd go visit my grandma she'd keep them a cookie box lined with paper towel that would get drenched in oil. The traditional recipes call for commercial peanut butter AND shortening. Not good.
SO when I found this recipe in Sarah Philips' "Healthy Oven" I had to try it. And I have to admit, they're amazing. And the fat amount is a lot less than grandma's cookies. Plus by using natural peanut butter it assures you there's NO shortening in here! (because we all know commercial PB is loaded with that shtuff...)
Today I thought I'd get over this whole "pb and chocolate" non-sense and add some chocolate on those cookies. It works nice. I admit, they go together quite nicely...but I still won't eat Reese's cups. Not when I can have these!!:



Ingredients:

1 cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt

3/4 cup natural peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 TBSP unsalted butter at room temperature.
1 egg
1 TBSP light corn syrup
1 TBSP vanilla extract

3 ounces semi-sweet chocolate (for dipping)...(optional but recommended!!)

Preheat the oven at 350F and set the rack in the middle.
Mix the flour, baking soda and salt in a small bowl. Set aside.
In another bowl, using a mixer or a spatula (spatula in my case...my grandma never had a mixer...),beat the peanut butter, sugars and butter until well mixed. Add in the egg, corn syrup and vanilla.
Add the flour mixture in 2 batches.
*You'll notice the dough will not come together quite nicely in a big ball, but don't worry. That's ok...
Roll the "dough" into little balls, about 1 teaspoon worth for each ball. Place on an oiled cookie sheet, about 1 inch appart. With a fork, press on the dough balls to create that cute peanut butter cookie pattern we all know and love...



Bake for 8-10 minutes. Cool them on the sheet for a minute and transfer to a rack.
*If you need to make 2 batches I suggest you get the littl' balls ready while the first batch is in the oven...saves time...just saying..!



Now. To take it to the next level, melt some chocolate in the micro-wave and dip each cooled cookie until the top in coated. As I said you can skip this step but why would you??



Don't they look so cute?

Kiwi Strawberry Compote

This is my second attempt at making jam. Ok, I may have not chosen the easiest fruit and I have NO idea how to make "proper" jam, but the end product is pretty good. I would call it more like a compote, though, rather than jam.
I didn't have a recipe to follow so I kinda just threw things in the pot hoping for a decent result...
Here's how it all went down:

First I peeled and chopped about 6-8 gold kiwis(they were on special at Costco...) and about 2-2 1/2 cups chopped strawberries (I always forget to mesuring stuff, sorry...). In a pot with the zest of 1/2 a lemon and its juice, splash of vanilla and 1/3 cup white sugar. Doesn't seem like a lot of sugar but I figured it would be better to add more later than too much in the beginning and the compopte being too sweet. And I did end up adding more, about 1/4 cup of honey. The end result is still very tart though, but I like tart.



I let the whole thing simmer on med-low heat for about 30 minutes. The fruit gave out a lot of water so I had to strain it at the end. But let me tell ya...that juice was a-ma-zing once cooled! So don't throw it out!! Then once the fruit was all nice and soft I just turned off the heat and let it cool on that same element.



Then transfered to the fridge for a complete cool-off.
That stuff is good by itself, or on toasts, on a muffin, ice cream, etc.



I'm pretty new at making this kind of stuff...anyone has a tip on how to make things thicken like jam without going through the long process of, well, jam making??

Spinach&Feta Omelette

This is my favorite breakfast. I make it at least once a week. There's something about feta and spinach together...and with the dill...well, a-mazing!
Think Spanokopita minus the dough...



When I make omelettes I usually use only 1 egg and 2 eggwhites(for 1 person, otherwise double it!), that way it's lower in fat!
So, for one omelette:

1 egg
2 eggwhites
2-3 TBSP milk
pinch of salt and pepper
1/4 tsp dried dill(i rarely buy the fresh stuff, so I use dry. but if you use fresh dill add more!!)
1/2 baby spinach, roughly chopped
1/4 cup feta cheese, crumbled
1-2 green onions

Mix the egg and whites, milk and seasonnings. Add the onion and half the spinach and combine well.
In a pan(med-high heat), melt some margarine or butter, pour in the egg mixture and let it set for about a minute, add the feta and the rest of the spinach.
When it looks like it's set enough to flip and it's slightly gold at the bottom, fold it in half and cook for about 1-2 minutes on each side. Basically you just want the cheese to melt.



What a great way to start the day!

(...forgive me but I'll have a bit of ketchup on the side...)

Citrus Squares

This is my "bring something to a pot-luck" dessert. It's rich yet light, sweet but tangy, creamy and crumbly...in other words, one bite of this is a whole range of sensations and tastes that just go together so amazingly and make you go "Oh My" at every bite. And it's so unbelievably easy to make, it requires very few ingredients, and it's also adaptable. Like if you don't have limes just use lemons, or vice versa, if you don't have lemons use orangs, tangerines, clementines, etc. Any citrus works here so there's really no excuse!! I usually do these with lime only because I really love limes but this week I happenned to have also lemons AND oranges, so I did a mix of all three. CRA-ZY good! But, I also have to admit, the graham cracker crust is what makes this thing. There's just something about these crackers...Anyway, I'm gonna stop rambling and give you the recipe so you can try them too! I got it from "Healthy Oven" by Sarah Philips(yes, her again...)



First, make the crust:
(well, actually, first turn on the oven at 325F and set the rack in the middle...)

1 1/4 cup graham cracker crubs
1/4 cup sugar
3 TBSP unsalted butter, melted.

-Stir all 3 ingredients together until combined.
-Press the mixture firmly and evenly in the bottom of a 8-inch square pan (that you previously sprayed with oil lightly), and set aside.

Then for the top part:

3 TBSP sugar
2 TBSP cornstartch
One can LOW-FAT sweetwened condensed milk
1 egg, lightly beaten
2 TBSP grated zest of whatever citrus you'll be using...
1/2 cup juice of those same citrus fruits...

*this time I used the zest of 1/2 a lemon, 1/2 an orange and one full lime. for the juice I used the whole lime, 1/2 an orange and 1/2 a lemon (see how I did this reverse...? clever, I know...)

-Mix the sugar and cornstarch and add the condensed milk slowly while stirring. Then add the egg, zest and juice and mix until just combined.
-Pour over the crust.
-Bake for about 25 minutes, until the edges look firm but the middle is still giggly a bit. It will firm up when cooled, I promise!!
-Let it cool at room temperature and chill in the fridge for at least 2 hours before slicing.



Bring this to a diner party and people will think you're a genius!
...or, keep it all to yourself, 'cause it's that good!

Simply Grilled Trout Filet

Trout has got to be my favorite fish, ever. I love salmon and cod too but when I go to the fish store and find nice fresh pink trout, I gotta have it! I always get filets, which are really easy to bake, grill or fry, but eventually I will give a go at baking whole trouts, the little ones you can stuff and cook in the oven. Seems easy enough... But that's another post...
Yesterday afternoon I stopped by that fish place I always go to at the Atwater market and picked up some trout filets, and had a nice little grilling session. I've always been a bit scared of putting fish on the grill, always thinking it would stick and make a big mess...it actually happened once last year I put a big salmon steak on, without oiling it first...big mistake. Anyway now I know as long as you oil the grill and the fish there won't be any problems! Thank you Food Network!!
So, with this fish it was pretty simple:

1-Get some nice trout filets, rince them and pat dry.

2-Marinade it a bit, 30 minutes is plenty long:

*On a plate, squeeze over the fish half a lemon, pour a BIG glug of olive oil and season with salt, pepper, paprika, oregano, thyme, garlic powder, parsley and a bit of cayenne. Rub it all over and flip the filets, so they're skin side up, cover with plastic wrap and let them chill in the fridge for about 30-45 minutes.

3-Get the grill started on med-high heat, and take the fish out of the fridge.

4-Once the grill is hot, oil it gently with a towel(carefull not to drop any on the flames...ouch...), then place the fish SKIN SIDE UP first. After 3-4 minutes flip it and let it cook for another 5 minutes, more or less depending on the thickness of your filets, and how cooked you like it. I'm not the biggest fan of raw fish so I always cook it through but if you like it a bit raw inside by all means...!

You will be able to tell when it's done by sticking a fork in it gently in the thickest part, if it flakes easily it's done!



All that's left here is a nice squeeze of lemon(once it's off the grill of course! by this time the fish is done, it's on the plate ready to eat!).

And don't forget the Sauvignon Blanc!!

I love grilling fish!