Author: natashapaterson

Energy Bars (dairy-free, gluten-free, sugar-free)

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½ cup peanut butter (or almond butter)
2 Tbsp coconut oil
1 tsp pure vanilla extract
¼ cup cocoa
5 large, pitted dates
¼ cup raisins (or dried cranberries)

¾ cup raw pecan halves
¾ cup raw cashews
¾ cup raw almonds
¼ cup shredded, unsweetened coconut

Honey (to taste if desired)

  1. Put the first six ingredients into the food processor and blend until smooth.
  2. Add the nuts and coconut and pulse until it reaches a desired consistency.
  3. Taste the mixture and add honey if you want it sweeter. (You can also add more peanut butter if it’s not binding well enough.)
  4. Press into an 8” x 8” pan. Chill and then cut into squares.

Suggestion: Feel free to experiment with different ingredients in this recipe, such as oat bran, chia seeds, sesame seeds, wheat germ, flax seeds, psyllium husk, chocolate chips… I make it differently each time!

Honey Mustard BBQ Chicken

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These can be used in so many meals: served with side dishes, in wraps, subs or sandwiches or to top a big salad.

Honey Mustard BBQ Chicken

3 lbs of boneless, skinless chicken thighs or breasts (or both)
1/2 cup Dijon Mustard
1/2 cup honey
1/4 cup avacado oil (or another oil of your choice)
2 tsp sea salt
1 tsp freshly ground pepper

  1. Mix the marinade ingredients together.
  2. Toss the marinade with the chicken and marinate, refrigerated, for several hours (or up to two days), or freeze for up to four months.
  3. BBQ on medium heat for 8-10 minutes per side.

Simple recipe tip: Use chicken legs (bone in, skin on), which are cheaper to buy. Bake them on a cookie sheet at 375 for 45-50 minutes.

Basic White Bread

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This recipe can be made without a mixer, but is much easier if you have a Kitchen Aid mixer and use the dough hook.

2/3 cup warm water
½ tsp sugar (or honey)
4 tsp yeast

1 cup warm water
4 Tbsp sugar (or honey)
2 tsp salt
5 Tbsp oil
6 cups flour* (approximately)

  1. Dissolve the yeast and (½ tsp) sugar in (2/3 cup) warm water and let sit for 10 minutes.
  2. Meanwhile, measure (1 cup) warm water into a mixing bowl. Add (4 Tbsp) sugar, salt, oil and the yeast mixture.
  3. Gradually add the flour, mixing well until it forms a soft dough.
  4. Form dough into a ball and place in a greased bowl, turning once to grease the top.
  5. Cover and let rise somewhere warm (like in the oven with the light turned on) for 1 to 1.5 hours or until doubled.
  6. Punch down, knead for several minutes and shape into two loaves and place in greased loaf pans. Brush tops with oil.
  7. Cover and let rise for another 1 to 1.5 hours.
  8. Bake at 350 for 20-30 minutes until the loaves are golden brown on top.

Makes two loaves.

* Note: You can substitute 2 cups of whole wheat flour. If doing so, add it first, and then finish by adding the all purpose flour.

Carmelized Onions (Instant Pot)

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Caramelized-Onions12 cups onions, sliced (not too finely)
4 Tbsp butter
2 tsp salt
1 tsp baking soda
1 tsp pepper

  1. Mix together all the ingredients.
  2. Sauté for five minutes in the instant Pot.
  3. Cook on high pressure for 20 minutes. Then do a quick release.
  4. Sauté (while draining excess liquid occasionally) for about ten more minutes until the onions have a nice caramelized appearance.
  5. Freeze in small portions to use in future recipes.

Note: I got four cups of caramelized onions and one cup of liquid.

Instant Pot Hawaiian Chicken

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1 ¼ lbs boneless, skinless chicken thighs
2 cups fresh pineapple, finely chopped
1 jalapeno pepper, minced (remove ribs and seeds for less heat)
½ a red onion, minced
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 Tbsp sriracha sauce
1 Tbsp yellow mustard
¼ cup water

Cabbage, grated (or store-bought slaw)
Ranch dressing (made from recipe below, or store-bought)
Tortillas
Any extra toppings you like

  1. Place all chicken ingredients in the Instant Pot.
  2. Cook on high pressure for 10 minutes (20 if frozen).
  3. Release the pressure (natural or quick release, depending on your timing) and shred the chicken directly in the pot.
  4. Transfer shredded chicken to a baking sheet, using a slotted spoon to leave the liquid behind. Broil at 475 for 10-15 minutes until browned.
  5. Toss cabbage with dressing to make a slaw.
  6. Serve chicken in warm tortillas with slaw, ranch dressing, extra pineapple, sliced avocado, red onion…

Jalapeno Ranch Dressing

½ cup mayonnaise
¼ cup olive oil
1 Tbsp white vinegar
1 jalapeno pepper, minced (remove ribs and seeds for less heat)
1 clove garlic
1 tsp dried dill
¼ cup fresh parsley
¼ cup fresh chives (or sub ½ tsp onion powder
½ tsp salt
Black pepper to taste

  1. Pulse all ingredients in a food processor until smooth.

Whole Wheat Bread

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¼ cup warm water
½ tsp honey
1 Tbsp yeast

1 ¾ cups warm water
2 Tbsp honey
1 Tbsp molasses
¼ cup oil

1 egg, beaten
1 Tbsp lemon juice

2 tsp salt
3 ½ cups whole wheat flour
1 ½ – 2 cups all-purpose flour

  1. Dissolve the yeast and (½ tsp) honey in (¼ cup) warm water and let sit for 10 minutes.
  2. Meanwhile, measure (1 ¾ cups) warm water into a mixing bowl. Add (2 Tbsp) honey, molasses, oil, egg and lemon juice. Add yeast mixture. Mix well.
  3. Gradually add 2 ½ cups of the whole wheat flour, beating vigorously after each addition.
  4. Let stand 15-20 minutes until mixture is very light.
  5. Stir salt into remaining 1 cup of whole wheat flour and stir into the dough (adding enough all-purpose flour) to make a soft, workable dough.
  6. Knead dough on a lightly floured surface (or using a Kitchen Aid mixer) for 10-15 minutes until dough is smooth and elastic.
  7. Form dough into a ball and place in a greased bowl, turning once to grease the top.
  8. Cover and let rise somewhere warm (like in the oven with the light turned on) for 50 minutes or until doubled.
  9. Punch down and shape into two round balls.
  10. Cover and let rest for 20 minutes.
  11. Form into two loaves and place in greased loaf pans. Brush tops with oil.
  12. Cover and let rise for another 50-55 minutes.
  13. Bake at 350 for 30-40 minutes.

Makes two loaves.

Lava Cakes (gluten-free option)

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4 (1 oz) squares semi-sweet chocolate*
½ cup butter or margarine
1 cup icing sugar
2 eggs
2 egg yolks
6 Tbsp flour#
Whipped cream or ice cream (to serve with cakes)

  1. Microwave chocolate and butter in large glass bowl on high for 1 minute, or until butter is melted. Stir with wire whisk until chocolate is completely melted.
  2. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
  3. Divide batter between 4 greased (3/4 cup) custard cups or soufflé dishes. Place on baking sheet.
  4. Bake at 425 degrees for 13-14 minutes or until sides are firm but centres are soft. Let stand one minute.
  5. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes (scoop them onto plate, upside down). Top with topping and serve immediately.

* Instead of semi-sweet baking chocolate, I use 15 squares of the PC bitter-sweet (or extra dark) 300g chocolate bar.

# To make this a gluten-free dessert, just substitute the flour for any gluten-free flour. (Because there’s so little flour, this works well without affecting the texture too much.)

Spicy Sausage Soup (Instant Pot or Stove-top)

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1 lb Italian sausage (mild or spicy), removed from casings and chopped*
1 medium onion, chopped
3 cloves garlic, minced

4 cups peeled and chopped potatoes
4 cups (32 oz) vegetable stock or chicken stock
½ tsp oregano
salt and pepper, to taste

½ cup heavy cream (or coconut cream)
2 cup chopped kale (or spinach)

 

Instant Pot Instructions

  1. Cook the sausage on the ‘Sauté’ setting in the Instant Pot until it’s no longer pink, about three minutes.
  2. Add the onion and garlic and sauté for another three minutes.
  3. Add the potatoes, stock, and spices. Stir together.
  4. Lock the lid and cook on ‘High Pressure’ for 10 minutes. Quick release the pressure when done.
  5. Stir in the cream and kale and serve.

Stove-top Instructions:

  1. Cook the sausage in a in a large pot over medium heat, until browned and no longer pink, 5 to 7 minutes.
  2. Add onion and cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano.
  3. Add stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
  4. Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
  5. Season with pepper and serve.

* I prefer the homemade sausage from Metro. It’s not nearly as greasy as others I’ve tried. If I use others, I cool the soup and scrape the fat off the top before adding the cream and kale.

Chocolate Cake

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1 cup butter
1 cup white sugar (original recipe called for 1.5 cups)
3 eggs
1 tsp vanilla

2 cups flour (I use whole wheat)
½ cup cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

1 ½ cups milk (you can also use sour milk)
2 cups fresh baby spinach (optional)

  1. Cream together the butter and sugar. Stir in the eggs and vanilla.
  2. In another bowl, mix the dry ingredients.
  3. If you’re using the spinach, blend it in a food processor or blender with the milk until it is completely pureed (and you have green milk).
  4. Alternately, stir the flour mixture and the milk into the creamed mixture. (Stir in a bit of flour, then a bit of milk… until it’s all mixed).
  5. Pour batter into a greased 8” x 12” pan. Bake at 325 for 30-35 minutes, until a fork comes out clean.

ICING
½ cup butter
2 cups icing sugar
6 Tbsp cocoa
Enough milk to make it easy to stir

  1. Cream the butter with the icing sugar and cocoa.
  2. Add enough milk to make it easy to spread. Ice the cake once it has cooled (or preferably chilled in the fridge).

Chicken Shawarma (Instant Pot or Oven)

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Shawarma:
1/2 cup olive oil
1/4 cup lemon juice (juice of 1-2 lemons)

2 tsp smoked paprika*
2 tsp cumin powder*
2 tsp black pepper
1 tsp red pepper flakes*
1 tsp salt
1/2 tsp cinnamon*
1/2 tsp turmeric*

4 cloves garlic, minced
1 large onion, chopped

4 lbs boneless, skinless chicken thighs (whole)

  1. Mix all the ingredients together and marinate, refrigerated, for at least one hour.
  2. Instant pot cooking directions: Transfer the chicken into your Instant Pot. Close the lid. Cook on high pressure for 8 minutes (natural release). Remove the chicken using a slotted spoon. (Save extra liquid and use it in place of water when you cook the rice.)
    Oven cooking directions: Transfer the chicken (with marinade) to a 9″ x 13″ pan. Bake at 425 for about 40 minutes. Let the chicken rest for five minutes.
  3. Optional step: If you want crispier chicken, heat some of the leftover oil (that the chicken was cooked in) in a large skillet over medium-high heat. Add the chicken and sear for a couple minutes, just it starts to brown.
  4. Serve with rice or in pitas. If you make rice, use the leftover liquid from the chicken in place of water. It adds lots of flavour.

* I double this.

This recipe can be doubled if using the 8qt Instant Pot.

Garlic sauce:
4 garlic cloves, peeled
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp parsley
1 egg
1 cup oil (vegetable, avocado… I personally don’t like it with olive oil as it gives it an odd flavour)

  1. Combine all the ingredients except the oil in a blender.
  2. Blend starting on low, slowly working up to medium speed.
  3. Slowly pour the oil in, while continuing to blend. (This step is important because if you don’t pour slowly, the consistency may not turn out right. The slower you pour, the thicker it becomes, so adjust according to the consistency you like. I like to put it in a squeeze bottle, so I usually make it thinner than mayo.)
  4. Taste it and adjust to your liking (more salt, sugar, lemon…).
  5. If for some reason the consistency isn’t right, you can stir some mayonnaise in to fix it.

Optional toppings:
Lettuce
Tomato
Cucumber
Red onion
Humus
Dill pickle
Pickled turnip
Hot sauce
Sumac (spice)