Sunday, May 17, 2015

How to Make Ice Cream out of Bananas (despite a kitchen mishap) Banana, Chocolate, Almond Ice Cream

The Pool Boy (also known as Big V or The Man I Married) and I have been hard at work creating culinary magic in the kitchen via our Youtube channel - with the latest being ice cream that is made entirely with bananas!






















People, I was astounded to see what happens to frozen bananas when placed in a blender.

That said, the making of the ice cream was not without mishap. Though I began with hope in my heart - concentrating intensely on just how I would present this...































I miscalculated the power (or lack thereof) that the 1980's "Osterizer" blender I inherited from my grandmother sometime in the 90's had to successfully pulverise the frozen bananas.

Let's not even discuss the cocoa powder.

Luckily for me, however, the Poolboy was at the ready to offer his support.

*DISCLAIMER*

Language in this video may be offensive to some, viewer discretion is advised...





If a picture paints a thousand words, I believe this adequately shows how grateful I am for his intervention. 






























I was, however, victorious in the end!


























Visit the full video on YOUTUBE to see all the action!

The printable recipe can be found here: Banana Chocolate Almond Ice Cream 

Ingredients
  • 3 ripe bananas
  • 1 Tbsp unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk
  • 1/2 cup sliced almonds
Directions
  1. Peel and slice the bananas and place onto a baking sheet. Freeze for 2-4 hours.
  2. Toast the almonds in a dry non-stick pan over medium high heat for 5 minutes or until toasted and golden. 
  3. Place almonds in the freezer to cool. 
  4. Place bananas and cocoa powder into your blender. Add about 1/2 the almond milk Turn on low speed. Stop the process every few seconds to move the bananas around with a wooden spoon or tamping tool)
  5. Add more almond milk if necessary
  6. The mixture will start to come together in the blender,
  7.  Remove to a container and fold in half of the almonds.
  8. Serve immediately with the remaining almonds sprinkled over all or scrape into a lidded container and place in the freezer.
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.  

Thursday, May 14, 2015

Mushroom and Gruyere Omelet with Fresh Herbs

Spring has sprung people, and what better to herald it in than a gorgeous, restaurant quality omelette with roasted asparagus?

Perfect for brunch, lunch, or a casual weeknight meal, this unctuous omelet stuffed with buttery sherried mushrooms and melty luscious cheese is sure to make you a star in any kitchen!














Visit the How To video here: Springtime Omelette



 
Mushroom and Gruyere Omelette with Fresh Herbs

For printable recipe click here

Ingredients
  • 1 Tbsp butter
  • 4-5 medium sized sliced button mushrooms
  • 1 small diced shallot
  • 1/2 tsp thyme
  • salt and pepper taste
  • 1/4 cup sherry
  • 4 eggs
  • 1 cup shredded Gruyere cheese
  • 1/4 chopped fresh herbs (I like chives and parsley)
Directions
  1. Saute the mushrooms and shallot in butter over medium high heat until shallot has caramelized and the mushrooms have browned. De-glaze the pan with sherry and continue to saute until the liquid has reduced and the alcohol has burned off. Remove to a bowl and let sit app, five minutes until mushrooms have released their liquid. 
  2. Whisk the three eggs and add the mushroom liquid to your eggs
  3. Spray a non-stick on with cooking spray. Return pan to medium high heat and warm pan. Add eggs and shake your pan a bit to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the mushrooms and the Gruyere.
  4. Using a spatula, ease around the edge of the omelette, then fold it in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate. Garnish with fresh herbs and enjoy!
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.  

Wednesday, May 6, 2015

Ground Turkey Lettuce Wraps ~ The Kitchen Witch

One of my favourite light and easy dinners to put together is lettuce wraps. I had them for the first time years ago at PF Changs and loved, not only the flavour, but also the lightness of the dish. Instead of rice noodles, or a heavy wrap, these are also a low carb treat because they're wrapped in lettuce!



















Better still, because they're a favourite of my husband Vaughan (aka "Big V") he got into the kitchen with me to make them.

What ensued was a little mayhem, and a whole lot more magic, because the dish was DEEEEELISH!

Please enjoy this week's video!





Visit the printable recipe here: Ground Turkey Lettuce Wraps

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4-6

Ingredients

  • 16 iceberg or butter lettuce leaves
  • 1 pound ground turkey
  • PAM cooking spray
  • 1 medium onion
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin or honey hoisin sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Asian chile garlic sauce
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 2-4 green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil
Directions
  1. Prepare the lettuce by cutting out its core (this will make removing the leaves easier. Now gently pull apart the leaves, starting with the leaf-end rather than the core-end. Pile the leaves back together on a serving plate or store in a ziplock bag in fridge until ready to serve.
  2. Spray a non-stick skillet with PAM and bring to medium high heat, brown the ground turkey stirring often and reducing the heat to medium, if necessary. Set aside to cool.
  3. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, sweet chile sauce, ginger, vinegar, and chile garlic sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked turkey; continue cooking until the onions just begin to wilt, about 2 minutes.
  4. Arrange lettuce leaves on a large plate. Serve warm meat mixture in a dish or bowl next to it. Invite each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
 Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.