Pumpkin Breakfast Cookies

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By Corinne

I love a breakfast cookie! These are hearty and delicious, full of all kinds of goodness. They are a soft cookie, but the pepitas give them a bit of a crunch.  I prefer them without chocolate chips, but my husband has more of a sweet tooth and prefers them with. If you are trying to reduce refined sugar, the brown sugar can be substituted for an equal amount of honey – though I find they are less sweet with honey, so you may want to add a bit more.  They are gluten and dairy free (if you omit chocolate chips).

Time: prep 10 min, bake 18-22 min per batch

Makes: about 45 cookies

Oven: preheat 350F

You will need:

  • 2 cups quick oats*
  • 1/2 cup lightly packed brown sugar
  • 1 cup pepitas (shelled pumpkin seeds)
  • 1 cup dried cranberries
  • 1/2 cup ground flax seed
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup canned pumpkin
  • 1/2 cup virgin coconut oil
  • 2 eggs
  • 1 cup semi sweet or dark chocolate chips (optional)

Preheat oven to 350F. Mix together all dry ingredients. Melt 1/2 cup virgin coconut oil in microwave, about 1 minute. Add coconut oil, canned pumpkin and eggs to dry mixture and thoroughly mix together. This can be done pretty easily by hand, or if you have a mixer, that works too.

Place scoopfuls of mix onto a cookie sheet. They will not spread as they cook, so you can snuggle them up close together. I like to press them down and flatten them a bit after I scoop them on, as they do not flatten or spread as they cook so whatever shape they go in is the shape they come out.

Bake for 18-22 minutes. Cookies will be slightly browned around the edges and tops. Cool completely and store in an air tight container, or freeze and take out just a few at a time as desired.

*oats are one of those ‘maybe’ items for many celiac people. While oats themselves are gluten free, crops may be contaminated with wheat. Some brands of oats will say ‘gluten free’ and others don’t.

Fiddlehead Omelettes

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By Corinne

Today I got up early to go birding, it was supposed to be clear, and looked promising at 6am. However, by 7am it had clouded over and was no longer great light for photography. As I was wandering looking for warblers, I noticed a few fiddleheads around. Deciding all was not lost for my morning adventure, I decided to do some foraging.

When I got home I went straight to rinsing and then boiling my fiddleheads. My original idea had been just to pick enough for supper, but since it was a breezy bug free morning I ended up collecting quite a bit. Fiddleheads have a bit of an asparagus/spinach flavour and I thought they would be nice in an omelette. They weren’t just nice, they were amazing! I can’t wait to make this again 🙂

For how to prep fiddleheads for cooking, please see this post here. It is important to properly prepare fiddleheads for eating as they have been associated with food borne illness when not fully cooked.

Time: 15 to 20 min – if using already prepped fiddleheads

Makes: 2 omelettes

You will need:

  • 1 cup boiled fiddle heads – see preparing fiddleheads
  • 1 clove garlic minced
  • 6 tbsp grated asiago cheese
  • 2 tbsp snipped fresh chives + more for garnish
  • 4 eggs
  • 1 tbsp + 2 tsp butter

In a frying pan melt 1 tbsp butter, add previously boiled fiddleheads and garlic. Saute for about 10 minutes. Set aside.

Whisk two eggs. Melt 1 tsp of butter in a small frying pan, when melted, but before browned, add eggs slowly to pan, swirling to distribute evenly.

Add 1/2 of the prepared fiddlehead/garlic saute, 3 tbsp grated asiago and 1 tbsp snipped chives. When eggs have just about set, using a spatula, fold omelette in half. Cook a few more min as necessary. Serve with additional snipped chives.

Repeat using the remaining butter, eggs, fiddleheads, cheese and chives for a second omelette.

 

 

Pineapple Marmalade

By: Julie

Serves: Makes 6-250ml jars

I picked up the Canning Kitchen by accident.  I certainly didn’t push the cart by it seven times and then sneak it under the baby pajamas and deliberately avoid looking at it as the cashier scanned it at the checkout.  Nor did I say the words, “oh this old thing?  I’ve had it forever!”  I most definitely didn’t buy another cookbook to add to the growing collection overflowing out of our tiny house on the prairie.  Not me.

But you should.  Because it’s really delicious and inspiring.  They are all small batch, which I love, and the book is quite instructive for new Jammers like me.  Yes, I just referred to myself as a Jammer.  You can be a Jammer too.  It’s an elite and selective club but we can make room for you.  If you bring some pie.  And maybe some chocolate.

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You Will Need

  • 2 1/2 lbs naval oranges
  • 2 1/2 cups finely diced fresh pineapple
  • 6 cups water
  • 6 cups granulated sugar

Read the steps in Amy’s own words here:

The Canning Kitchen: Orange Pineapple Marmalade

Mine didn’t quite set all the way, but I was a tad impatient and should have boiled it a bit longer.  Don’t forget to do a set test.  That being said, it’s lovely and I put it on everything.  We had it on chicken the other day and I’ve just taken a batch of Magic Muffins out of the oven that feature this.  Definitely worth making.

Magic Muffins – Pinapple Marmalade

By: Julie

Serves:  Makes 12 extra large muffins

Time: 35min.  10 min prep, 20 min bake

Oh yes I did.  I put marmalade in the magic muffin mix.  And do you know what happened?  Magic.

This is my new ultimate brunch muffin.  It screams of orange juice and eggs and bacon and some delicious quiche.  If the queen was coming for tea I would feed her these muffins and little cucumber sandwiches with the crusts cut off.

I can now whip these muffins up in less than 10 min.  You can do it too!

You Will Need:

  • 3 eggs
  • 1/2 cup of your favourite marmalade
  • 1/2 cup of honey
  • 1 tsp of vanilla
  • 2/3 cup unsweetened apple sauce
  • 1/4 tsp orange extract
  • 1/4 tsp lemon extract
  • 1 tsp orange zest
  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups of diced fresh pineapple
  • 1 cup shredded apple

Mix the Muffins

Preheat oven to 350F. Spray a muffin pan with non-stick olive oil spray.  Whisk eggs, marmalade, honey, vanilla, applesauce, extracts and zest together in a large bowl.  In a separate medium bowl mix flour, baking soda, baking powder and salt together.  Mix into wet ingredients until dry ingredients are wet.  Do not over-mix.  Fold in pineapple and apple. Using an ice-cream scoop, completely fill muffin cups with batter.  Bake for 20-25 minutes until a wooden skewer inserted into the middle comes out clean.

Prepare for the Queens visit.