Quick & Healthy Brown Soda Bread

Soda bread is one of the easiest breads you can make. Throw everything in a bowl. Mix just a tiny bit. Throw onto a baking sheet. Let the oven and magic bubbles do their magic.

The Seniors (at the Cooking Club that I lead) were so impressed by how easy this was for them to whip up that I am sure many of them are making it right now!

This recipe is pretty standard in some ways- flour, buttermilk, soda, etc. but I tried to make it a little healthier with the addition of some whole wheat flour, molasses and flaxmeal. You don't have to add these things, but it really gives the bread a nice bite that is so great with stews, soups or a green salad.

My favourite way to eat it? The next day, toasted, with a pat of butter and a mound of homemade marmalade to slather on it!

Quick & Healthy Brown Soda Bread

EASY
You can sub sugar or brown sugar for the molasses. No flaxmeal? Sub wheat germ, wheat bran or more oats. Don't worry if your bread looks "too brown" after baking- it is probably perfect!

2 ½ cups whole wheat flour

1 cup unbleached flour

¼ cup flaxmeal

¼ cup oats + 1 tbsp

1 tsp baking soda

3/4 tsp salt
2 tbsp vegetable oil
2 cups buttermilk (or milk mixed with 2 tbsp vinegar)
2 tbsp molasses

1. Preheat oven to 425 degrees F.

2. Combine dry ingredients in large bowl.

3. Whisk together oil, buttermilk and molasses in a smaller bowl. Stir into dry ingredients until combined.

4. Dump onto lined baking sheet and shape into slightly flattened round with moistened hands. Sprinkle with 1 tbsp additional oats.

5. Bake for 35-40 minutes, or until fully baked. let rest for 1/2 hour (if possible!) Serve fresh or wrap tightly and toast the next day.

Yaki Udon

Yaki Udon is one Japanese dish that my husband and I really enjoy. When we go out for Japanese food, this comfort food is top of my list.

I recently found out how easy it is to make at home and how easy it is easy to customize to your own preferences (meat, no meat, which veggies you like, etc.) and the number of people you are serving. I really like how when you make it at home you can really load up on veggies in this simple, one pan dish. It is perfect for those nights when we need a quick meal before heading out for evening activities.

Here is the recipe that I made the other night and we absolutely loved it. I would say a cast iron pan or wok is mandatory for this, as it gives the noodles and veg a nicely browned and crispy edge.

Yaki Udon
Easy
Serves 2-4
Udon refers to the thick, white noodles that are typically Japanese. You can get them frozen in asian markets or in dry form. You can also use soba, the thinner noodles or spaghetti in a pinch for Yaki Soba. Frozen udon typically takes about 1 minute to boil. Let it drain while you are cooking the veg.
Use whatever veg you have available- broccoli and bean sprouts often find their way into yaki udon dishes. If you choose to add very thin slices of chicken or pork, cook that first for a few minutes, then add veggies. You may need a little more oil depending on how many veggies you use in the pan.

1 tbsp, or more, vegetable oil (sunflower, grapeseed, etc.)
1 onion, thinly sliced
1-2 carrots, julienned
1/2 small cabbage, thinly sliced
2 packages udon noodles, cooked (approx. 2-3 cups cooked noodles)
2 stalks green onions or a small bunch chives, thinly sliced
soy sauce
worcestershire sauce (vegetarian brands are usually available)
salt and pepper

1. Heat oil in cast iron pan over medium to medium-high heat. Begin cooking onions for about a minute, then add carrots and cabbage. Stir fry for a couple minutes, or until veggies are tender-crisp. Season with soy sauce (about 1 tbsp) and a pinch of salt and pepper. Remove vegetables from pan to a dish.
2. Add noodles to hot pan, swirl in a little more oil if needed, and stir fry for a minute or two. Add approximately 1 tsp worcestershire sauce (add more or less depending on your preference) and a few sprinkles of soy sauce. Add vegetables. Taste. See if it needs any additional seasoning. If it looks a bit dry for you (something that I prefer), you can add approximately 2-4 tbsp water. Garnish with green onions and serve immediately!

Chocolate Fondue with Greek Yogurt

What to make for your valentine?

Tell them that you care about them and their heart by making them something just a tad less decadent...this dip is delicious and has a slight tang that is quite a pairing with semi-sweet chocolate.

Fruit and Chocolate Fondue with Greek Yogurt
Very good quality semi-sweet chocolate chips can be used instead of the dark chocolate chunks (read: cocoa, cocoa butter, sugar and maybe vanilla should be the only ingredients!) My fave is always Cocoa Camino brand chips. The amount of greek yougurt you use is highly dependent on your personal taste. Taste after 1/4 cup and add more if desired.

1 cup good quality semi-sweet chocolate, chopped

up to 1/2 cup non-fat greek yogurt (plain or vanilla flavour)

fresh fruit, cut into cubes or slices for dipping

1. Melt chocolate over double boiler or in a heavy pot over low heat (I find cast iron enamel pans work well). Once chocolate is smooth, remove from heat and whisk in up to 1/2 cup greek yogurt. Serve immediately with fresh fruit.
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"The Health Freak" Crunchy Quinoa Salad

This little salad is a little shock of colour and crunch from lovely veg. It is also  protein-packed with quinoa, pumpkin seeds and sesame seeds!

I found a recipe that had similar ingredients that was torn from a newspaper clipping. Of course, I used what I had on hand and tinkered a bit but it is a lovely, healthy salad that could easily be a meal.

This is an easy-to-make salad that can be made ahead for lunches or meals as it keeps well in the fridge for a couple days.

Try not to feel like a "health freak" when you are eating this salad- I dare you!

Crunchy Quinoa Salad
If you don't happen to have apple cider vinegar, lemon juice would make a great substitution in the vinaigrette. And I might just sprinkle some feta on my salad tomorrow...

1 cup quinoa
2 stalks celery, diced
1 red pepper, diced
2 carrots, grated
1/2 cup roasted (or raw) pumpkin seeds
1/2 cup sesame seeds (I used brown)

Dressing:

1/2 cup olive oil
1/4-1/3 cup apple cider vinegar, to taste
1 tsp agave syrup or honey, if desired
1/2 tsp dijon mustard
salt and pepper, if desired

1. Bring 1 cup quinoa to boil in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Fluff with fork and let stand while preparing vegetables.
2. Toss quinoa and chopped vegetables together in large bowl.
3. Shake or whisk dressing ingredients together and pour over quinoa mixture, reserving any remaining dressing for another use. Toss to combine.

Roasted Red Potatoes with Feta and Shallots

Here is what we had for dinner tonight...I want more but there are none. Husband packed up the rest for lunch tomorrow...so yummy.

No mess, just mix it up with your hands on the baking sheet and you have delicious potatoes in less than half an hour!

Delicious side dish to vegetables, meat or with a beautiful green salad (my recent favourite is romaine with quinoa, avocado and pumpkin seeds!)

Ah, the humble potato. Elevate it.

Roasted Red Potatoes with Feta and Shallots

Although I used baby reds here, you could use any baby potato, large reds or something that has a nice edible peel. Reserve russets for another use...

2 lbs potatoes (I used baby reds), scrubbed and quartered
1-2 shallots (depending on size) or about 1/4 cup diced shallot
2 tbsp olive oil
1/2 tsp ground paprika
1/4 tsp sea salt
1/8 tsp ground pepper
approx. 1/2 cup crumbled feta (or more if you so desire!)

1. Preheat oven to 450 degrees F.

2. On prepared baking sheet (I like to use parchment paper for easier clean up sometimes), throw potatoes, olive oil, shallots, paprika, salt and pepper. Toss with hands.
3. Bake for 20-25 minutes, tossing about half way through. When golden and crispy, sprinkle feta on top and put back in the oven for 3-5 minutes, or until it just starts to melt.
4. Serve immediately!