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Nanaimo Truffles

The Nanaimo bar, a decadent Canadian treat, has a fascinating history. It is named after Nanaimo, a delightful city in British Columbia. When Prince Harry and Meghan Markle visited British Columbia in 2020, their interest in these treats caused a media frenzy in the U.K. and the U.S., prompting questions about what the square was and where it came from. It is a dessert bar that requires no baking and generally consists of three layers: a graham wafer crumb and shredded coconut base, custard-flavored butter icing in the middle, and a layer of chocolate ganache on top.

The dessert was popularized in the years following WWII and subsequently rose to wider prominence after Expo ’86. Susan Mendelson is perhaps most responsible for commercializing the Nanaimo bar. She sold the bar during the 1970s to help pay her tuition, and in 1979 founded The Lazy Gourmet, a café and catering company in Vancouver, which claims to be the first business to sell the dessert. Mendelson wrote the official cookbook for Expo ’86, held in Vancouver, and included the Nanaimo bar.

After that, the Nanaimo bar began to be sold on BC Ferries and spread in popularity across Canada. It can now be found in Costco, Starbucks and countless cafes in Canada and the United States. There can be some variations with each of these layers — e.g., adding mint, mocha or other flavoring, as well as food coloring, to the icing center, or various nuts to the base — but a classic Nanaimo follows the traditional trio.

In a bid to take advantage of the bar’s popularity, the city of Nanaimo launched a tasting trail much like Ontario has done for the butter tart. The Nanaimo Bar Trail features an array of establishments that proudly showcase their unique interpretations of the classic Nanaimo Bar. As of now, there are more than 39 businesses participating in this sweet adventure. These establishments offer a variety of Nanaimo Bar-inspired treats, from traditional bars to ice creams, macarons, cheesecakes, lattes, and even spring rolls.

All that being said, instead of the traditional rum balls at Christmas, here’s my version of Nanaimo truffles!

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 Nanaimo Truffles
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Course dessert
Cuisine Canadian
Keyword Nanaimon truffles
Servings
TRUFFLES
Ingredients
Filling OR Centers
Base
Coating
Course dessert
Cuisine Canadian
Keyword Nanaimon truffles
Servings
TRUFFLES
Ingredients
Filling OR Centers
Base
Coating
Votes: 1
Rating: 5
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Instructions
Filling/Centers
  1. Cream butter, custard powder & powdered sugar together well. Divide mixture into 22 pieces & roll each into a ball. Freeze for at least 30 minutes.
Base
  1. Melt the first 3 ingredients in the top of a double boiler. Add beaten egg & stir to cook & thicken. Remove from heat. Stir in graham crumbs, cheerios, cocoanut & corn syrup. Set aside to cool.
  2. When base mixture has cooled, divide mixture into 22 portions. Place 1 portion in the palm of your hand & press to flatten into a large circle. Put one custard ball into the center & wrap the circle around the custard so it totally covers it. Squeeze gently to form a ball. Repeat until you have made all the truffles. Freeze for 30-60 minutes.
Coating
  1. Melt chocolate slowly in a double boiler until smooth. Without allowing the chocolate to cool down, take a frozen ball & carefully stick a toothpick or skewer into it & dip into the melted chocolate to cover. Remove the stick & allow the truffles to set on parchment paper.
  2. Store in refrigerator. Allow the truffles to come back up to room temperature to serve if you wish.
Recipe Notes
  • I have a nut allergy, so I replaced the nuts that are usually used in the base with crushed cheerios. I found it did not alter the flavor at all. Their still just as irresistible as ever!
  • The size & amount depends on your preference. Just divide the filling & base components into whatever you wish.

Cheesy Pork & Apple Casserole

If there’s any month where the comfort and hands-off cooking style of a casserole belongs, it’s December. Indeed, in this busy holiday month, casseroles offer nearly effortless ways to make a full meal with minor bits of stirring, stuffing, topping, and baking.

The term ‘casserole’ can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.

Pork and apple casserole celebrates a classic pairing and is just right when you need something warming.

Apples are a traditional accompaniment to pork and these cheesy slices make a delicious garnish.

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 Cheesy Pork & Apple Casserole
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Course Main Dish
Cuisine American
Keyword cheesy pork & apple casserole
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword cheesy pork & apple casserole
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Place potatoes in a large pot of salted water & bring to a boil. Cook for 20 minutes until tender. Drain & mash with milk, 2 Tbsp butter & mustard.
  2. Peel 4 apples, remove cores & cut into large cubes. Place in a saucepan with 1/4 cup water. Bring to a boil then lower heat & simmer for 10 minutes or until tender. When soft add 2 Tbsp sugar & combine to make an applesauce consistency.
  3. In a saucepan, heat 1 Tbsp butter & sauté onion with a pinch of salt. Add ground pork & scramble fry until browned. (Drain any excess liquid so the casserole doesn't become too soggy). Season with salt & pepper to taste.
  4. Preheat oven to 375 F. Butter a 13 x 9-inch baking dish.
  5. Combine potatoes & 'applesauce' with onion/meat combo. Add additional seasoning if necessary. Spoon mixture into prepared baking dish.
  6. Remove the core from the remaining apple & cut into thin slices. Arrange slices over casserole mixture & sprinkle with grated cheese.
  7. Bake for about 30 -35 minutes until top is slightly browning.

Eggnog Chai Cookies w/ Spiced Rum Glaze

Eggnog, which is actually a drinkable form of custard, began in England, where eggnog was the trademark drink of the upper class. There was no refrigeration, and the farms belonged to the big estates.  Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry.  But it became most popular in North America, where farms and dairy products were plentiful, as was rum.  The name, ‘eggnog,’ is a combination of ‘noggin,’ a wooden cup, and ‘grog,’ a strong beer.

Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. 

The eggnog tradition kind of reminds me of the fall ‘pumpkin spice’ craze. What started out as a drink is now added to ice cream, cookies, cake, coffee, protein powder, latte, etc. etc.…

These cookies are soft and pillow-y, filled with chai spices and topped with a spiced rum glaze. The warmth of the cinnamon and nutmeg brings out the eggnog flavor in the cookies, making the traditional holiday drink the main flavor.

The holidays are a time for tradition. For a lot of people, that tradition consists of baking …. baking cookies…. lots and lots of cookies!!

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 Eggnog Chai Cookies w/ Spiced Rum Glaze
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Cuisine American
Keyword eggnog chai cookies w/ spiced rum glaze
Servings
Ingredients
Cookies
Glaze
Cuisine American
Keyword eggnog chai cookies w/ spiced rum glaze
Servings
Ingredients
Cookies
Glaze
Votes: 1
Rating: 5
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Instructions
Cookies
  1. Preheat oven to 325 F. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom & black pepper. Set aside.
  3. In another bowl, using a mixer, cream together butter & sugars. Add egg yolks & vanilla. Beat until creamy. Carefully beat in eggnog.
  4. Add dry ingredients to wet ingredients & beat until just combined.
  5. Fit a piping bag with a large star tip nozzle & fill with cookie dough. Make 30 cookie swirls on parchment paper. Bake for 15-20 minutes or until the bottoms just start to turn golden brown.
  6. Immediately transfer cookies to a paper towel covered flat surface. Allow to cool.
Glaze
  1. Whisk together powdered sugar & cinnamon. Add vanilla, eggnog & spiced rum. Whisk until smooth.
  2. Drizzle over cooled cookies & serve.

Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce

Today, November 28th, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.

Stuffed pork tenderloin is an amazing way to amp up a simple cut of meat. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, its perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.

Today I am going with a very simple stuffing of gorgonzola cheese and herbs and serving it with a pomegranate/blueberry balsamic sauce.

Pomegranate & blueberry sauce is the epitome of fruit flavors mixed with pork. Sweet, tangy, and savory! Balsamic sauce, the versatile, sweet reduction made by adding sugar to balsamic vinegar and cooking it down to thicken, arrived during a time of chicken Kievs, vol au vents and trifle, when chicken satay was still mysteriously exotic. 

Pomegranates have a bright, sweet-tart flavor that can be incorporated into all kinds of meals. The only thing is that they are a seasonal fruit, so you need to take advantage of them while they are available from October to January. There are many interesting facts about pomegranates, but here are just a few.

  • Pomegranates don’t contain any saturated fats or cholesterol.
  • In China, a picture of a ripe, open pomegranate is a popular wedding present because it represents a positive, blessed future and fertility for numerous offspring.
  • Ancient civilizations used pomegranate juice as a condiment or a meat marinade, much like we use lemon juice today.
  • Before granulated sugar, people used ‘syrup’ from pomegranates and other fruits as sweeteners for dessert dishes.
  • The word pomegranate means ‘apple with many seeds.’
  • Pomegranates botanically belong to the berry family.

If you get a chance to try this recipe I hope you enjoy it as much as Brion & I did.

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 Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce
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Course Main Dish
Keyword gorgonzola stuffed pork tenderloin w/ pomegranate & blueberry sauce
Servings
Ingredients
Tenderloin
Sauce
Course Main Dish
Keyword gorgonzola stuffed pork tenderloin w/ pomegranate & blueberry sauce
Servings
Ingredients
Tenderloin
Sauce
Votes: 1
Rating: 5
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Instructions
Tenderloin
  1. Preheat oven to 375 F.
  2. Remove silverskin & any excess fat from tenderloin then butterfly it open. Cover with plastic wrap & pound with a meat mallet until about 3/4-inch thick.
  3. Add herbs to a small dish & mix in a Tbsp of water to reconstitute. Set aside. Add gorgonzola to a small saucepan & heat over medium low heat. Break apart into small chunks. Add herbs & mix well. Heat until melted & bubbly. Remove from heat.
  4. Spread the cheese & herb mixture down the middle of the tenderloin, leaving a gap around the edges.
  5. Roll up the tenderloin from the short side & secure with kitchen twine if necessary. Place pork in a baking pan, drizzle with oil & season with salt & pepper.
  6. Roast for 45 minutes or until cooked through & at least 145 F. internally.
Sauce
  1. In a saucepan, combine pomegranate juice, balsamic vinegar, brown sugar, onion, pomegranate seeds & blueberries. Cook over medium heat about 15-20 minutes the stir in cornstarch/water combo to thicken sauce slightly. If the sauce is too thick or you would like it a bit more tart, just add some more balsamic vinegar.
Serve
  1. Remove pork from oven & lay on a cutting board. Allow it to rest for 10 minutes. Slice into medallions, drizzle with the berry sauce & serve with seasonal vegetables & mashed potatoes.

Mincemeat Filled Cookies

December is just around the corner and when I was growing up, that was officially ‘baking season’ for my mom. Many of the ingredients for the special things she would bake at this time of year were just too expensive to have on hand all the time. While we were at school, over the weeks prior to Christmas, she would bake many different kinds of cookies and squares. When we would arrive home in the late afternoon, there was no trace of what she had baked. Every cookie tin and various other containers were being filled with these glorious goodies. It all became part of the mystery and suspense of the season.

Like many traditions, the origin of the Christmas baking ‘bonanza’ comes from medieval times. Winter solstice rituals were conducted long before Christmas became the huge commercial holiday it is today. Celebrations revolved around food. By the Middle Ages, the Christmas holiday had overtaken solstice rituals and the pastry world was experiencing some big changes. Spices such as cinnamon, nutmeg and black pepper as well as dried exotic fruits were becoming available. Expensive delicacies like sugar, lard and butter all became treasured ingredients that could only be afforded on this most important holiday.

Unlike pies and cakes, cookies could easily be shared and given to friends and neighbors. Our modern-day Christmas cookies are baked for similar reasons. They’re given as hostess gifts in festive tins, used on giant dessert trays and of course they make for wonderful family baking traditions.

I realize ‘mincemeat’ doesn’t appeal to everyone’s pallet. These days the ‘all-fruit’ varieties have made it much more appealing. Since Brion and I both enjoy the all-fruit mincemeat, I thought I’d do a Christmas version. Pairing the flavors of anise, apple, mincemeat and lemon was really nice.

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 Mincemeat Filled Cookies
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Cuisine American
Keyword mincemeat filled cookies
Servings
DOZEN
Ingredients
Mincemeat
Cheesecake Cookies
Lemon Glaze
Cuisine American
Keyword mincemeat filled cookies
Servings
DOZEN
Ingredients
Mincemeat
Cheesecake Cookies
Lemon Glaze
Votes: 1
Rating: 5
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Instructions
Mincemeat
  1. In a large saucepan, combine all ingredients. Over a medium-low heat bring to a simmer. Turn heat to low & continue to simmer, stirring often, until mixture thickens. Remove from heat & cool until ready to use.
Cookies
  1. Line 2 baking sheets with parchment paper. In a large bowl, beat cream cheese & butter until fluffy & smooth; 1-2 minutes. Add sugar; beat another 1-2 minutes then add eggs & anise extract & continue beating 1 more minute.
  2. In a medium bowl, whisk together flour, baking powder, anise seed & salt. Gradually add dry ingredients to the butter mixture & stir just until incorporated. Do NOT over mix. Divide dough in half.
  3. Between 2 sheets of parchment paper, roll each half of the dough to a 1/8"-1/4" thickness. Remove top sheet & using a 2 1/2" (6 cm) round cookie cutter, cut out cookies. Using the top sheet of parchment, lay rounds about 2" apart. Slide a plastic cutting board under parchment paper & transfer to freezer for about 30 minutes. (I found this made it much easier to continue the procedure).
  4. Preheat oven to 350 F.
  5. Remove cookies from freezer. Spoon about a teaspoon of COLD mincemeat filling onto center of each circle. Wet edges a bit with water or beaten egg. Fold cookies in half & using a fork, press edges to seal. (If your mincemeat filling is well chilled, I found it didn't run out of the cookies while being baked).
  6. Bake cookies for 10-11 minutes. Cookies should be light in color, not browned & just starting to brown on bottom. * Length of baking time may vary from oven to oven. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Lemon Glaze
  1. In a small bowl, combine glaze ingredients & beat to a drizzle consistency. When cookies are cooled, drizzle with glaze.
Recipe Notes
  • SPICE COMBO
  • 2 Tbsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • Combine well & store in a spice bottle.
  • PREPARED MINCEMEAT FILLING
  • 700 ml 5-fruit mincemeat (suet-free)
  • 1 1/2 cups apple, cored & finely chopped
  • 1/2 cup walnuts, chopped
  • 1 Tbsp lemon juice
  • Combine mincemeat filling ingredients & refrigerate until needed.

Canadian Salmon Pie

Salmon pie is a variation on a classic Canadian Christmas meat pie from Quebec called a ‘tourtiere’. Fundamentally, tourtiere is a pie that contains meat and spices baked in a flaky crust. The meat is generally diced or ground, including any or all of pork, veal, beef or wild game. No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste. 

The salmon pie version takes the same meat pie concept, but uses flaked, cooked salmon that is seasoned and mixed with mashed potatoes.

I thought it would be nice to have some salmon pie before we get into all that Christmas turkey. The lemon dill sauce is such a nice condiment to go with it.

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 Canadian Salmon Pie
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Cuisine American
Keyword Canadian salmon pie
Servings
Ingredients
Pastry
Salmon Filling
Lemon Dill Béchamel Sauce
Cuisine American
Keyword Canadian salmon pie
Servings
Ingredients
Pastry
Salmon Filling
Lemon Dill Béchamel Sauce
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a large bowl, combine flour & salt. Cut in butter until mixture is an even crumbly texture. Add cold water a Tbsp at a time & mix until dough comes together. Shape the dough into a disc, wrap & chill in the refrigerator. While pastry is chilling prepare filling.
Salmon Filling
  1. Wash & peel potatoes. Cut into chunks & boil in a medium size pot of water until tender, about 12 minutes. Drain, mash & set aside.
  2. Melt butter in a large skillet over medium heat. Add the onions & sauté until they are softened, about 5 minutes. Add 1/2 cup water, thyme & Old Bay seasoning to skillet.
  3. Season the salmon fillet with salt & pepper & place it into the skillet skin side down. Spoon liquid & onions over salmon, cover the skillet & cook until the salmon is opaque, about 5 minutes. Turn off the heat & let salmon cool slightly.
  4. Remove the skin & break salmon into pieces. Add the salmon, onions & poaching liquid to the mashed potatoes & mix to combine. Taste & adjust salt & pepper if needed. While the salmon pie is baking, make the dill béchamel sauce.
Lemon Dill Béchamel Sauce
  1. Melt the butter in a small saucepan over medium heat. Add flour & whisk until smooth. Gradually add milk, stirring constantly. When sauce begins to thicken, add the lemon juice, dill and salt & pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
Serving
  1. Remove pie from oven & let it cool for at least 10 minutes before serving. Cut pie into wedges & drizzle with lemon dill sauce. Serve warm.

Orange Cardamom Shortbread Cookies w/ Chocolate & Sea Salt

Probably, considered to be a bit of old-fashioned mentality, to me there is something deeply comforting about traditional Christmas baking. As I stock up on particular ingredients that can only mean December festivities are soon to begin, I get a nostalgic feeling deep inside. I am transported back to childhood to my mother’s kitchen.

Fragrant, aromatic spices like cinnamon, ginger, cardamom, allspice, and black pepper are traditional flavor profiles in holiday recipes. They have a beautiful grounding effect, along with the nuts and dried fruits that were introduced into Europe during the Middle Ages and quickly became the cornerstone of so many festive baked goods.

Shortbread cookies, a Christmas classic, can be made plain with only the essential butter, flour and sugar. Other varieties can include chopped nuts, chocolate or flavoring such as citrus or spices.

If you have never had cardamom, you are missing out. Few flavors in this world stack up to the aromatic complexity of cardamom. Nicknamed the ‘queen of spices’, it has a light peppery flavor with hints of lemon and mint which means it pairs well with citrus of all kinds.

These orange cardamom shortbread cookies with chocolate & sea salt are a perfect harmony of zesty, spicy, sweet and salty flavors. Is it even Christmas without cookies?

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 Orange Cardamom Shortbread Cookies w/ Chocolate & Sea Salt
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Cuisine American
Keyword orange cardamom shortbread cookies w/ chocolate & sea salt
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Cuisine American
Keyword orange cardamom shortbread cookies w/ chocolate & sea salt
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a medium bowl, whisk flour, cardamom, cinnamon & salt. Set aside.
  2. Mix the softened butter & brown sugar in a stand mixer with the paddle attachment until fluffy. Scrape down the sides of the bowl as needed. Then add the egg & the vanilla extract until fully combined.
  3. On low speed, gradually add the dry ingredients to the wet ingredients until combined. Now, mix 1 1/2 Tbsp of orange zest & the orange juice into the dough.
  4. Turn the dough out onto a floured work surface & divide into two. Shape divided dough into logs (about 2 1/2-inches in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).
  5. Preheat oven to 350 F. Line two baking sheets with parchment paper. Set aside.
  6. Remove cookie dough logs from the refrigerator & slice each log into 12 equal sized cookies. Place cookies, about 2 inches apart, on lined baking sheets & bake for 12-14 minutes.
  7. Allow cookies to cool for 5 minutes on the cookie sheets, then transfer to a wire cooling rack to cool completely.
  8. Once the cookies are cooled, melt the chopped chocolate in a microwave-safe bowl in 15-second increments (stir after each increment) until completely melted & smooth.
  9. Drizzle the chocolate over the cookies & sprinkle with sea salt & the remaining ½ tablespoon orange zest. Let chocolate set before serving.

Vegetable Dumpling Soup

Soup season is officially here! This satisfying, hearty vegetable dumpling soup truly creates the perfect cozy vibes this winter.

The exact origin of vegetable dumpling soup is difficult to pinpoint, as dumplings and soups have been staples in many cultures for centuries. Dumplings themselves have a long history, with early versions appearing in China when a physician named Zhang Zhongjing created them to help villagers with frostbite.

Vegetable dumpling soup, as we know it today, likely evolved from these early dumpling recipes, with variations appearing in different cuisines around the world. Here are a few notable examples:

  • Wonton Soup: A Chinese classic, wontons are typically filled with pork, shrimp or vegetables and served in a clear broth.
  • Mandu-guk: A Korean soup featuring mandu (dumplings) filled with meat or vegetables, often served in a beef or anchovy broth.
  • Tortellini in Brodo: An Italian dish where tortellini, small ring-shaped pasta filled with meat or cheese, are served in a rich broth.
  • Xiaolongbao: Also known as soup dumplings, these Chinese dumplings are filled with pork and a gelatinous broth that turns into soup when steamed.
  • Matzo Ball Soup: A traditional Jewish soup with matzo balls (dumplings made from matzo meal) served in a chicken broth.

This vegetable dumpling soup has soft, fluffy, biscuit-like dumplings made with a mixture of flour, baking powder, salt & olive oil. The baking powder in these dumplings is what gives them their lift and results in a light and fluffy texture. The dough is cooked in the flavorful simmering soup, resulting in little balls of deliciousness.

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 Vegetable Dumpling Soup
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Course Main Dish
Cuisine American
Keyword vegetable dumpling soup
Servings
SERVINGS
Ingredients
Soup
Dumplings
Course Main Dish
Cuisine American
Keyword vegetable dumpling soup
Servings
SERVINGS
Ingredients
Soup
Dumplings
Votes: 1
Rating: 5
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Instructions
Soup
  1. Add all ingredients to a stock pot. Cover & simmer until the vegetables are tender, approximately 2 hours. Stir periodically during cooking time.
  2. During the last ½ hour of the cooking time prepare dumpling dough.
Dumplings
  1. In a small mixing bowl, combine flour, baking powder & salt with a spatula. Form a well in the middle of the dry mixture & add olive oil & warm water. Mix until dough forms into a sticky ball. Cover with a dish towel & set aside for about 10 minutes.
  2. During the last 10 minutes of the soup’s cooking time carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  3. Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  4. Ladle soup into serving bowls & top with dumplings. Serve hot.

Salted Caramel Pear Crumble Bars

Pears are the unsung heroes of autumn and winter! They might not get as much fanfare as apples or pumpkins, but they definitely deserve a moment in the spotlight. Pears and caramel are such a wonderful duo! Pears are naturally sweet, and caramel—well, it’s the golden champion of sweetness. The pear’s subtle sweetness balances out the intense caramel, creating a harmonious blend. They say opposites attract, right? Pears bring a touch of freshness and mildness, while caramel brings depth and complexity.

Pears are like the introverts of fruit—they’re quiet, unassuming and know how to make the most of fall and winter spices. Cinnamon, ginger, cardamom—they all work well.

These bars are like a dessert bar and fruit crisp all in one. Thinly sliced pears nestled between layers of soft brown sugar crust drizzled with caramel sauce, then more crumbly goodness sprinkled on top. What’s not to love!

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 Salted Caramel Pear Crumble Bars
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Course dessert
Cuisine American
Keyword caramel pear crumble bars
Servings
Ingredients
Crust & Topping
Filling
Course dessert
Cuisine American
Keyword caramel pear crumble bars
Servings
Ingredients
Crust & Topping
Filling
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line a 9 X 13-inch baking pan with parchment paper. Set aside.
Crust/Topping
  1. Soften the butter in the microwave for about 20 seconds. Add brown sugar & mix until creamed. Add the flour, baking soda, cinnamon, cardamom, & salt. Mix until a crumbly dough forms. Set aside a cup full of the mixture for the topping. Press the rest of the mixture into prepared pan. Bake for 10-12 minutes.
Filling
  1. Thinly slice the pears. Combine brown sugar, butter & milk in a saucepan over medium heat; bring to a boil. Lower heat & cook until thickened, about 3-4 minutes. Remove from heat.
  2. When the crust is done baking, lay the pear slices over the crust in an even layer (overlapping if necessary). Pour the caramel over the pears, and sprinkle the reserved topping mixture over the top.
Baking
  1. Bake for 22-25 minutes, until lightly golden brown. Remove from oven & sprinkle with more sea salt to taste. Let cool slightly before slicing & serving.
Recipe Notes
  • These bars are best eaten the day they are baked as they do soften after they sit a while. Nevertheless, they are still good in a softer form.

Roasted Chicken & Veggie Couscous

Couscous is a beloved and popular dish internationally. Although we know it has been around for centuries, its definite origins are unclear. Like pasta, many believe couscous was created in China, while others believe it originated in East Africa. More likely, however, couscous originated in Northern Africa. There is archaeological evidence that dates back to the early 9th century that consists of the kitchen utensil needed to prepare the dish from North Africa.

Over time, the North African staple became popular around Africa, in Andalusia, and the Mediterranean. Economic growth and the development of wheat farming aided in the acceleration and distribution of couscous. With increased migration from North Africa to multiple European destinations, couscous was popularized all around Europe and became very popular internationally, particularly in France.

In Morocco, couscous is a time-honored dish, typically served on Fridays and meant to be eaten with a group of people, either family or friends, or both.

In this recipe, chicken is roasted with assorted veggies, then served atop a mound of light, fluffy steamed couscous.

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 Roasted Chicken & Veggie Couscous
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Course Main Dish
Cuisine Moroccan
Keyword roasted chicken & veggie couscous
Servings
Ingredients
Vegetables
Chicken
Couscous
Course Main Dish
Cuisine Moroccan
Keyword roasted chicken & veggie couscous
Servings
Ingredients
Vegetables
Chicken
Couscous
Votes: 1
Rating: 5
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Instructions
Chicken
  1. Preheat oven to 300 F. Line a sheet pan with foil.
  2. In a small dish combine all chicken spices. Drizzle chicken quarters with oil & sprinkle seasoning combo evenly over all. Place chicken on sheet pan & roast slowly for about 1 1/2 hours.
Vegetables
  1. In a zip-lock bag, place all prepared veggies. Add olive oil & close bag. Carefully toss veggies. When chicken has been roasting for about 3/4 of an hour, remove from oven & add the veggies to the sheet pan & sprinkle with salt & pepper. Continue to roast until chicken is cooked & veggies are tender crisp. While chicken & veggies are roasting, prepare couscous.
Couscous
  1. Heat the 1/2 tsp of olive oil in a saucepan on medium. Add green onion, cumin, ginger & garlic. Cook & stir for about 3 minutes until green onion is softened.
  2. Add honey. Heat & stir for about 30 seconds until green onion is coated. Add broth. Bring to a boil. Add couscous & the teaspoon of olive oil. Stir. Cover. Remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork.
  3. Stir in parsley along with salt & pepper to taste.
Serving
  1. In a large serving dish, place couscous on the bottom. Top with roasted veggies & chicken quarters. Drizzle with sweet chili sauce if you prefer.
Recipe Notes
  • If you wish, you could turn the heat up a bit when you add the veggies to the chicken.