I love scalloped potatoes, but sort of hate making white sauce for them. While this recipe uses heavy cream, making white sauce uses copious amounts of butter, flour and milk or cream, so I feel like it more or less evens out in terms of fat/calories and being easy and even more delicious means doing it this way wins for me.
These are seriously so easy that there’s no need to save them for a special occasion 🙂 Plus, the sauce thickens to creamy deliciousness without adding flour, so they happen to be happily gluten free.
Cooking time will depend a bit on whether you are using a deeper square shaped 2 quart dish or a shallower rectangular shaped dish.
You will need:
- 4-5 medium/large potatoes
- 1/2 red onion, minced
- fresh ground pepper
- about 2 cups shredded cheddar cheese
- 1 cup (250mL) heavy cream
- about 1/2 tbsp butter
Pre-heat oven to 350F. Rub butter on a 2 quart baking dish. Finely mince about half of a large red onion, about 1/2 a cup and set aside. Grate about 2 cups of shredded cheese and set aside. Use a mandolin to slice potatoes very thin. I usually leave the skin on as because I hate peeling potatoes and like the skin anyway. This is pretty much the only reason I have a mandolin, and it’s TOTALLY worth it, even though I don’t do scalloped potatoes very often.
Layer two layers of potatoes into dish. Sprinkle with freshly ground black pepper, paprika, about 2 tbsp of minced red onion and a light sprinkle of shredded cheese. Continue layering potatoes, stopping every 2 layers to repeat onion, pepper and paprika. On the final layer, top generously with shredded cheddar cheese.
Drizzle 1 cup of heavy cream over potatoes, cover dish with foil, and bake in a 350F oven until potatoes are tender, 60-80 minutes depending on the size of your dish and the thickness of your potatoes. Broil to finish for a few minutes if a more crispy bubbly top is desired.
This is a fast and easy supper, and a bit of a different take on a ham, which is usually served roasted whole rather than sliced and grilled on the BBQ. Instead of taking hours, this recipe takes a total of less than 20 minutes including prep and cook time. The glaze is simple and amounts are easily increased if you would like to make more. It’s fast and easy enough to prep and cook that you can manage even when babysitting 3 children under 8!
Time: about 15 to 20 minutes including prep and cook time
You will need:
- 3-4 tbsp of dijon mustard (I love the president’s choice brand dijon as it has a bit of a bite)
- 3-4 tbsp of liquid honey
- 1-2 tsp of low sodium soy sauce OR balsamic vinegar
- 1.5-2lb boneless fully cooked black forest or Virginia ham
Whisk together mustard, honey and soy into a small bowl. Slice boneless ham into slices about 1/4″ thick.
Heat BBQ to medium heat. Place ham slices on grill, keeping lid closed as much as possible. Grill for about 2-3 min and then flip. Using a silicon brush, brush glaze over each slice. Grill for another 2 min and flip again, repeating glaze on the other side. Grill for another 2 min and glaze again. Repeat one more time so each side has been glazed twice and all glaze has been used.
If you haven’t noticed, I’m sure you will, Julie is the baker on this blog. Writing down recipes has forced me to reluctantly start measuring things, and baking is always about measuring stuff. For a long time I lived in a place with an unpredictable oven that often resulted in fairly disastrous results, and a one time full out cookie making tantrum.
Not only that, but I tend not to have much of a sweet tooth. I’d choose chips over chocolate every time. That being said, I do like a muffin, but find many muffins these days are much more like cupcakes minus the icing. Some are sweeter even. And while I’m not entirely against cake for breakfast, I do want my muffins to be somewhat virtuous. Inspired by, but quite modified from Smitten Kitchen
Makes:9-10 muffins (my muffin pan is large, I only got nine)
Time: 30 min, 20 in oven
You Will Need:
- 1/3 cup virgin coconut oil
- 3/4 cup all-purpose flour
- 1/2 cup oatmeal (quick cooking)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cup full fat Greek-style vanilla yogurt (though I’ve also used plain)
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened shredded coconut, plus more for on top
Melt coconut oil in microwave- 20 seconds at a time until just melted. Mix together yogurt, oatmeal, egg and vanilla. Mix the flour, shredded coconut, baking powder and salt in a large bowl. Add the sugar to the melted coconut oil, and then whisk this into the yogurt, egg, oatmeal mixture. Add wet ingredients all at once to dry and stir until just combined.
Fill muffin tins about 2/3 full and sprinkle tops with extra shredded coconut if desired.
Bake in oven 18-20 minutes until a toothpick comes out clean.
Lately I’ve been having a bit of an autumn love affair with parsnips. They are one of those vegetables we didn’t eat growing up, so I’ve come to this love rather late in life. At our local market there are a few vendors who sell them but for some reason I’m particularly enamored of these.
I don’t even think they’re ugly. They’re sort of adorable. Can vegetables be adorable? Mostly though, they are delicious.
This soup is creamy and smooth, without being heavy. Most of the creaminess comes from the pureed vegetables rather than an excessive amount of cream.
Time: 30-35 min. 10-15 min prep, 20 minutes cook.
You will need:
- 1 large onion – diced
- 2 stalks celery- diced
- 2 cups parsnip, peeled and diced
- 2 cups small florets of cauliflower
- 1 1/2 cups diced potato (I left the skin on mine, whatever you prefer)
- 2-3 cloves of garlic- minced
- 1 chili pepper (if desired) minced
- 7 cups of reduced sodium chicken broth, or veggie broth.
- 1/2 tbsp cumin *I toasted and freshly ground my cumin- if you don’t, you may need to add more than this and adjust to taste
- 1/2 tbsp coriander
- 1/4 tsp turmeric
- 1/2 cup heavy cream
- salt to taste (if needed – I didn’t)
- freshly chopped cilantro
Add 2 tbsp of butter to pot on medium heat. Dice onion and celery and add to pot once butter has melted. Cook for 10 minutes, stirring occasionally. While onion and celery are cooking, prep other vegetables.
When onion and celery are softened and beginning to get some colour, add the garlic and chili (if using) and stir for about one minute until garlic is fragrant – do not allow the garlic to burn.
Add the broth slowly, scrapping up any browned bits from the bottom of pot.
Add the diced parsnip, cauliflower, and potato and increase the heat to medium high to bring to a boil.
Keep at a gentle boil for about 20 minutes until veggies are soft. Add the cumin, coriander and turmeric. Using an immersion blender, puree soup until smooth. Taste and add salt if needed – though this will depend on the saltiness of the broth you used.
Stir in cream and serve with fresh chopped cilantro.
I came to spaghetti squash late in life and skeptical of any one who claimed it was ‘just like’ spaghetti. While I quite like it, could possibly even wax poetic about my love of it, I still think it only superficially resembles the pasta it’s named after.
I love this dish as a side for just about anything (pictured here served with veal cutlets), and have also been known to eat it as a vegetarian main served with a nice crusty bread and a salad.
Serves: 4 as a side dish
You will need:
- 1 medium/large spaghetti squash
- 2-3 cloves of garlic
- 2 tbsp melted butter
- 2 tbsp minced fresh flat leaf parsley
- about 70g or 2.5oz of soft goat cheese, crumbled
Preheat oven to 350F. Cut stem ends off of spaghetti squash, scrape out seeds (roast like pumpkin seeds if you wish, they are super yummy!) and cut in half length wise.
Place cut sides down on a cookie sheet and place on middle rack in oven for 45min. At 45 min flip over and check to see if strands separate easily from the skin. If they do not, put back in oven for another 15 min (you can leave cut side up). When squash is tender, remove from oven and use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. You can either use the skin as a bowl or put it all into a separate bowl for serving.
Melt 2 tbsp of butter and mix in the chopped fresh parsley. Mince or press garlic into the butter. Give it a good whisk. When squash is finished cooking and you have scraped it into ‘spaghetti’, drizzle with butter/parsley/garlic mixture and sprinkle with goat cheese for serving.