This tasty soup is inspired by a Weightwatchers recipe and is about 2 points on their Freestyle eating plan.
- 1 tsp olive oil
- 1 1/2 cup(s), chopped uncooked onion(s), chopped
- 1 1/2 tsp kosher salt
- 4 tsp minced garlic
- 1 medium jalapeño pepper(s), seeded and minced
- 1 tsp chili powder
- 6 cup(s) reduced-sodium chicken broth
- 15 oz canned diced tomatoes, fire roasted, drained
- 20 oz uncooked boneless skinless chicken breast (can also be replaced with a block of firm cubed tofu)
- 1/3 cup(s) fresh lime juice
- 1 cup(s) cilantro, chopped
- 1/3 cup(s) reduced fat Mexican style blend shredded cheese, (about 6 Tbsp)
- 12 tortilla chips
- Heat olive oil in a large soup pot set over medium heat.
- Add onion and salt and cook for 5-10 minutes or until onion is softened.
- Add garlic, jalapeno, and and chili powder and cook for 1 minute.
- Add broth, tomatoes, chicken breasts, and lime juice.
- Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.
- Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
- Serve soup garnished with cheese and tortilla chips.
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp hemp hearts
- 1/2 tsp ground cinnamon
- 1/2 tsp table salt
- 1/2 -3/4 cup low-fat buttermilk or 1% milk
- 1 cup pureed banana (2 medium bananas)
- 2 large eggs
- 3 TBSP packed brown sugar or coconut sugar
- 1 TBSP unsalted butter, melted
- cooking spray
- 2 tsp powdered sugar
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
- In a large bowl, beat together buttermilk, banana, eggs, sugar and melted butter.
- Add dry ingredients to wet ingredients; fold in just to combine.
- Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat.
- Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Sprinkle with hemp hearts before turning the pancake.
- Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame).
- Sprinkle with powdered sugar just before serving.
Yields 2 pancakes per serving.
- 1 cup lukewarm water
- 2 tbsp white sugar
- 2 x 8 gram envelopes dry yeast (or 4 tsp total)
- 8 cups all purpose flour (approximately)
- 1 ½ cups lukewarm milk
- 1 cup molasses
- 1 tsp salt
- 3/4 cup melted butter
- 2 beaten eggs
- 3 cups raisins
In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.
In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt.
When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.
Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual.
If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.
Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5-10 minutes by hand.
Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions (about 220 g each). Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12.
Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread.
Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour, not too dark.
When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.
(The most important rising is in the pans; just make sure that the dough rises at least a couple of inches above the bread pans before baking the bread.)
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Georgie’s Restaurant at the Anchor Inn Hotel in Twillingate serves this delicious rhubarb relish with fish its cakes!
- 2 cups finely chopped fresh or frozen rhubarb
- 2 cups finely chopped onion
- 2 1/2 cups packed brown sugar
- 1 cup vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pepper
- In a saucepan, combine all ingredients.
- Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
- Cool; store in the refrigerator.
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This recipe is from Chef Denise King who made this winning dessert during the 2016 Unscripted Twillingate Digital Arts Festival‘s From the Bog and the Bay Feast at the Anchor Inn Hotel / Georgie’s Restaurant.
(approx. 8 servings)
- 1 pound black currants
- 1/3 cup sugar
- 2 cups heavy cream (35%)
- 2/3 cup sweetened condensed milk
- Cook currants with sugar over a medium heat until berries start to break down and become slightly thick and chunky, 15-20 mins. At this point you can either leave the berries as they are or puree with a hand blender and strain. Pureeing will give you a more uniform color.
- Whip cream until it holds a medium-stiff peak.
- Gently whisk in condensed milk until completely blended.
- Fold in the black currants/currant puree
- Transfer to a parchment paper lined loaf pan and freeze until firm, at least 4 hours. Best to leave overnight.
To serve, either use an Ice Cream scoop or remove from pan and cut into slices.
Any berry will work!
*Gluten free, vegetarian & delicious! Can be made as a frosted cake or brownies. (Can also be made in advance, wrapped in plastic wrap and frozen.)
2/3 cup (160 ml) white golden quinoa uncooked
1 2/3 cups (330 ml) water
1/2 cup (125 ml) milk
4 large eggs
1 tsp (5 ml) vanilla extract
3/4 cup (185 ml) butter, melted and cooled
1 1/2 cups (375 ml) white sugar
1 cup (250 ml) unsweetened cocoa powder
1 1/2 tsp (7.5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) salt
- Cook Quinoa. Cook for an extra 10 minutes to ensure it is very soft. Fluff and cool.
- Preheat oven to 350F (180C).
- Grease (two 8-inch) pans and line with parchment paper.
- Combine milk, eggs and vanilla in a blender/food processor.
- Add 2 cups cooked quinoa and butter. Blend until smooth.
- Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the blender contents and mix well.
- Divide the batter evenly. Bake on centre rack for 40-45 minutes.
- Remove from oven; cool and cut in pan before removing. Frost if desired (not needed).
- If using it as a round cake, turn each pan carefully onto a cooling rack (don’t cut). Frost layers once it is cooled – either as a single or a double layer cake.
- Store in fridge for a week or freezer for a month (It thaws quickly!).
- ENJOY! (Try not to eat the whole batch)
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- No Salt Added (Knorr Soup Base contains salt)
- Used on Main Menu
- NO savoury is added to seafood chowder
2 Bunches of Celery
2 White Onion
8 – 10 Carrots
1/2 pack Knorr White Sauce Mix
8 Cups of Water
2 Liters Cream
Pepper to taste
Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) per serving
For Chowder Base
- Dice and sautee celery, carrots, onions with small amount of oil until tender.
- Mix water and Knorr White Sauce Mix and add to vegetables
- Bring to a light boil
- Add potatoes and cream
For Individual Portion
- Steam Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) in a little white wine
- Add chowder base to finish, bring to a simmer and dish
- Garnish with 1 cooked mussel in the shell
2 ½ lb dried Apricots, pitted and 1/4ered
1 lb onion, diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chilli powder
2 teaspoons mustard seed
1 teaspoon turmeric
¾ teaspoon cinnamon
Cook all ingredients in sauce for 1 hour or until juice is thickened. Leave pan cover off.
Serve with pork tenderloin.
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