All posts by Elizabeth Nyland

Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

How to Make Mini French Crullers

When it comes to working with pastries and ratios and the basics of the science behind it all, I’m a newb. But the next day after committing to making no more doughnuts, I resigned myself to make a new batch using science-based recipes. So I went to my handy iPhone and looked at Michael Ruhlman’s Ratio App that I’ve used successfully before.

You need to try these delightfully fluffy French Crullers, based Ruhlman’s Pâte à Choux recipe. They were perfect, puffy little balls of deliciousness and they take no time at all. The app is great for all kinds of baking too, pies, cookies, muffins, etc. I can’t wait to see what else I can create using these amazing science-based ratios. Hurray for Science!

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 30 balls

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Ingredients:

For the Crullers:
To make about 30 balls, you’ll need the following ratio (derived from Michael Ruhlman’s “Ratio” App):

1 cup water
1/2 cup butter
1/2 cup flour
1 cup eggs (4 large eggs)

You’ll also need about 1 Tbsp granulated sugar and 1/4 tsp fine sea salt for every 1 cup of water.

For the Glaze:
1 cup icing sugar
1 Tbsp honey
2 tsp whole milk

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Directions:

For the Glaze:
Stir all ingredients until smooth.

For the Crullers:
1. In a small saucepan, bring the water, butter, sugar and salt to a simmer over medium-high heat.
2. Add the flour and stir with a wooden spoon until it turns into a thick paste and pulls cleanly away from the sides of the saucepan.
3. Remove from the heat and either transfer to a bowl, or the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute or so to allow to cool slightly.
4. Add the first egg and beat on medium speed until fully incorporated. Scrape down the sides and add the remaining eggs one at a time, stirring till each egg is incorporated.
5. When dough is glossy and smooth, spoon rounded teaspoonfuls into 360°F oil (in a deep fryer or at least 2-3 inches in a pot over medium-low heat).
6. Balls will float to the surface and turn themselves over. Allow to fry for 2-3 minutes or until golden brown. (Do not remove too soon as undercooked crullers will deflate and be very sad.)
7. Dip or brush on glaze while still warm and enjoy!

Super Easy French Onion Soup

This is a pretty standard, classic dish — not much to change, only to tweak. Seasonings are up to you, so make them personal. Use vegetable broth instead of beef if you’re vegetarian, or use chicken stock if you’re just looking for lighter fare. This version is very heavy on the onions, so reduce those if you find them overpowering.

french-onion-soup3

Ingredients:

2 Tbsp butter
6 medium to large yellow onions, sliced in half and then into half rounds
3/4 cup vermouth (like Noilly Prat)
2 cloves garlic, grated or minced
8 cups beef broth
1 bay leaf
3 large sprigs fresh thyme
Salt & pepper
Round slices of crusty bread (optionally buttered on both sides)
1 cups grated Swiss Gruyère
1/2 cup grated Parmesan

french-onion-soup

Directions:

  1. In a large, deep saucepan, heat the butter on medium high. Add in onions and sauté for 30 minutes. The onions should begin to caramelize and turn brown. Remember to stir often so nothing sticks to the bottom, but scraping some of the brown bits into the onions is a good thing.
  2. Add garlic and sauté 3 minutes. Deglaze saucepan with vermouth, and simmer for an additional 5 minutes.
  3. Add stock, herbs and salt & pepper.
  4. Bring to a boil, tunr down and simmer for anywhere from 1 hour to 1 hour and 45 minutes. The longer the flavours have to meld, the better.
  5. In oven proof bowls, ladle the soup. Top with some crusty bread, sprinkle on the cheese and pop under the broiler until the cheese is bubbly and brown. Bon Appetit!

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Tip: Try this as a showy appetizer (in small bowls) at your next get together, or savour it alongside a light spinach salad as a full meal. Whatever you choose, just be sure to use good quality cheese, it makes all the difference.

Guilty Kitchen: Breakfast-for-Dinner Savoury Waffles

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Breakfast for dinner is probably one of my most favourite ways to make dinner in a hurry. What’s faster than frying some eggs, bacon or sausages and whipping up some delicious waffles in less than 10 minutes? I kid you not, these savoury waffles take even the most amateur of cooks less than 20 minutes to make, and that’s if you are having a tough time concentrating on the task at hand.

So the next time you are in a rush to make dinner, say, because of an after school event/sport for your kids? Or even just because you don’t want to pull out all the stops for a weeknight dinner. Or maybe even because it’s freakin’ CHEAP to make breakfast for dinner (!) and you won’t be sorry you chose these savoury waffles as your first foray into this delicious underworld of meal crossovers. Next thing you know, you’ll be brunching….oooooo, fancy.

Savoury Waffles
Makes 4 waffles

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

savoury-waffles-recipe

Ingredients:

2/3 cup all purpose flour
1/3 cup blue or yellow medium ground cornmeal
2 teaspoon baking powder
1/2 teaspoon sea salt
1 large egg
3/4 cup kéfir (buttermilk works too)
1 tablespoon melted butter
oil for greasing your waffle iron

Directions:

  1. Preheat your waffle iron. In a small bowl, blend together the dry ingredients.
  2. In a separate bowl whisk the egg, then add the kéfir or buttermilk and the melted butter and whisk again until thoroughly blended.
  3. Pour the dry ingredients into the wet and stir to combine.
  4. Spray your waffle iron with oil and spoon out the batter evenly. Follow your waffle iron manufacturers instructions for cooking.
  5. Serve with fried eggs, bacon, sausage, sour cream, chives or whatever the hell you want!

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.

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Guilty Kitchen’s Whole Wheat Chocolate Chip Muffins

These muffins are the kind you can feel good about putting in your kids lunch box. My whole wheat chocolate chip muffins are whole wheat and low fat, but still moist and delicious. If you are looking for a lower sugar alternative, do not try to take out the sugar in this recipe, as it is what is making the muffins retain a moist crumb while also being low fat. Baking = Science! If you want to go for a more natural sugar content though, you could sub out the applesauce for mashed overripe bananas, and then you could safely take the sugar down to 1/2 cup.

The best part about these muffins is the mix-ins are endless. I put dried wild blueberries in addition to the mini chocolate chips I had on hand. You could use any number of mix-ins in this recipe though, dried fruit (chopped, if needed), chocolate chunks or chips, nuts, seeds, etc. Happy baking!

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Whole Wheat Chocolate Chip Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 12 large muffins

Ingredients:

1 cup old-fashioned rolled oats (not instant)
1 1/2 cups whole wheat flour
1/2 cup pastry flour
2 tsp baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 teaspoon cinnamon (optional)
2/3 cup sugar
3 Tablespoons avocado oil (melted butter or coconut oil would also work great)
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup plain kefir or buttermilk
1 egg (beaten)
2/3 cup mini chocolate chips or dried/frozen fruit like blueberries, or a mix of both

Directions:

  1. Preheat oven to 375°F. Line a 12 cup muffin tin.
  2. In a large bowl, mix the dry ingredients together (oats, flours, baking powder, baking soda, salt, cinnamon and sugar).
  3. In a smaller, separate bowl, beat together the remaining ingredients (except the chocolate chips and/or fruit).
  4. Pour the wet ingredients into the dry and stir until half mixed. Stir in the chocolate chips until just blended.
  5. Divide the batter equally between the cups until full to the top. Bake for 20-25 minutes.
  6. Cool on wire rack in tin for 5-10 minutes, then remove from tin to finish cooling on wire rack.
  7. Store in an airtight container for up to three days or frozen for up to three months.

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.

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Guilty Kitchen: Classic Turkey Pot Pie

Buying a turkey after the holidays means it’s inexpensive, and will probably feed a family of four for a whole week (if you can stretch out the leftovers). We ate it plain for two days, but then we got inspired to make some turkey pot pie, because, well… pie! For dinner! I mean, you can’t really go wrong with pie for dinner, can you?

This traditional turkey pot pie with an all-butter double crust is the perfect way to use up all your turkey leftovers!

Turkey Pot Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 4-6 servings

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Ingredients:

1 double crust, all-butter pie crust recipe for a 9″ pie plate (feel free to make your own or go pre-made)
1/4 cup butter
1 large sweet onion, diced
5 stalks celery (leaves are fine)
4 large carrots, peeled and diced
1/2 cup all purpose flour
2 1/2 cups turkey stock or drippings
1/2 cup whole milk
3 bay leaves
1/2 teaspoon each dried basil, marjoram and sage
1 teaspoon sea salt
5-6 cups chopped turkey, white and dark meat
1 whole egg, beaten (optional)

Directions:

  1. In a large heavy bottomed pan or Dutch oven, melt butter. Add vegetables and stir to coat. Cook for 3-4 minutes. Sprinkle flour over and cook for 3-5 minutes more, stirring constantly.
  2. Add stock, milk and seasonings and bring to a boil. Lower to a simmer and continue to cook for another 3-5 minutes or until thickened. Remove from heat and stir in chopped turkey.
  3. Place half of rolled out dough into pie plate, leaving edges hanging over the sides. Pour half of filling into pie (or as much as you can safely fit). Place second rolled out crust on top and roll edges into a thick crust (I like mine extra thick, which also helps to keep it from burning).
  4. Freeze whole pie for reheating later or preheat oven to 425°F, place on baking sheet, brush crust with beaten egg (if using) and bake for 35-40 minutes, checking halfway to ensure crust is not burning. If it is darkening too much on the edges, cover edges in aluminium foil and continue baking.
  5. If cooking from frozen, place on baking sheet, brush with beaten egg (if using) and bake at 425°F for 30 minutes. Turn oven down to 400°F and continue to bake until crust is golden brown and internal temperature of pie is 165°F. If it is darkening too much on the edges, cover edges in aluminium foil and continue baking.

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.

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Topics: Turkey, Pot Pie, Leftovers

Guilty Kitchen: Banana Bread Ice Cream

Recently, a friend and neighbour gave me four pounds of overripe bananas. Living in a small community, the grocery store had become over run with the things and needed to get rid of them. So I cooked banana bread, duh. But I still had a surplus of bananas sitting around. So I started digging through the fridge and pantry, and I found everything I needed to make a seriously delicious ice cream that would taste just like the banana bread I just made!

This ice cream is a step up from your average one-ingredient banana ice cream, of which I am not a big fan (too icy!) and takes you to a whole new level of flavour, and it’s so easy to make. The peanut butter and stracciatella are optional, but they do pair nicely with the flavours of the banana bread. Cause, you know, I eat my banana bread smothered in peanut butter and sometimes, Nutella. Doesn’t everybody?

Get my delicious banana bread recipe here, and then get started on this delicious ice cream below:

Banana Bread Ice Cream
Makes 1 litre

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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Ingredients:

The Bread
2 pounds ripe bananas
1/3 cup butter
1/2 cup sour cream
1/2 cup brown sugar, packed
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup half & half (or for a creamier ice cream use all heavy cream)
2 teaspoon vanilla

The Peanut Butter Chunks
1/2 cup peanut butter (smooth or chunky, natural or not so natural)
1 Tablespoon icing sugar

The Stracciatella
3 ounces dark chocolate
1 Tablespoon + 1 tsp butter

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Directions:

  1. In small saucepan melt the butter over medium heat. Continue to cook until it begins to foam and bubble, but do not stir. Cook until foam dissipates and you are left with a browned butter.
  2. In 2 small baking dishes (such as 9? rounds), slice bananas into coins. Pour browned butter over bananas and coat. Bake in 400°F oven for 20-25 minutes. The bananas should begin to caramelize and be slightly golden in colour when you take them out. Allow to cool before next step.
  3. In a blender or food processor, purée the banana/butter mixture with the sour cream.
  4. Meanwhile, in a medium saucepan over medium heat, heat cream with brown sugar, salt and vanilla. Do not allow to boil, but just bring to a high enough temperature that the cream begins to steam and the sugar is dissolved. Remove from heat.
  5. Cool to room temperature and add to blender or food processor with puréed bananas. Blend until smooth.
  6. Pour into bowl or container, cover and refrigerate over night. This is your ice cream base.
  7. In a small bowl, mix peanut butter and icing sugar until well blended.
  8. On a cookie sheet spoon out small teaspoon sized portions of peanut butter. Place in freezer overnight.
  9. Over a double boiler or a metal bowl, set over a pot of gently-boiling water, melt chocolate and butter together until smooth. Remove from heat and set aside.
  10. Remove ice cream base from refrigerator, place in ice cream maker and follow the manufacturer’s instructions for your machine.
  11. When the ice cream is basically done, begin to drip the chocolate in a fine stream into the ice cream. This will create the stracciatella (little bits of chocolate that melt in your mouth).
  12. Remove ice cream from machine, stir in peanut butter chunks and freeze for at least four hours.

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.

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Topics: Banana Bread, Ice Cream, Dessert

Guilty Kitchen: Swiss Chard Ravioli with Homemade Pasta

Homemade pasta. Not exactly one of the quick dinners I was imagining I would be making three weeks after the birth of my second child. But you know what? It’s not nearly as hard as you think it is.

Have you, like me, always wanted to make your own pasta to see what all the fuss is about? But you didn’t even want to try because you don’t have a pasta roller? Well I’m here to tell you that it is not needed. A heavy hand and a heavy rolling pin is all you need to be eating gourmet pastas every night of your life. Though I don’t recommend that, carbohydrates are evil, didn’t you know?

The stuffing is a product of what was freshest at the farmer’s market this weekend. Huge bunches of rainbow swiss chard just called out to me as we had planted numerous plants last year but decided not to this year. One year of swiss chard coming out my ears was enough, but I still love the stuff. Mushrooms were also looking good, and that last little bit of truffle oil in my cabinets was just screaming to be used here. What’s better than creamy mascarpone and truffle oil? Well, this pasta for one.

So stop procrastinating and do it already!

Basic Pasta

Yield: 2 pounds pasta
Prep Time: 45 minutes
Cook Time: 2-3 minutes

Ingredients:

1 1/2 cups semolina flour
1 1/2 cups all purpose flour
6 large free range eggs

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Directions:

  1. In a large bowl combine flours and mix well.
  2. Create a well in the centre of the flour and crack eggs directly into it.
  3. Bring flour over eggs and begin to mix with your hands. This part is going to get messy, but just keep mixing.
  4. Continue to pat, punch, wrestle, mix, chat to and disagree with your dough until it becomes smooth and elastic.
  5. Allow to rest for 30 minutes-2 hours (under moist kitchen towel) before using.

Cuuting-ravioli

Swiss Chard Ravioli Filling

Yield: Enough to fill approximately 40 raviolis
Prep Time: 10 minutes
Cook Time: 15 minutes

swiss-ravioli

 

Ingredients:

2 Tablespoons olive oil
2 cloves garlic, minced or grated
1/2 pound crimini mushrooms, minced
1/4 small onion, minced
5 sprigs fresh thyme, leaves removed from stems
8 large leaves swiss chard, trimmed from stems
1/3 cup mascarpone
1/4 cup Parmesan, grated

Directions:

  1. Roll up swiss chard leaves and slice across in thin strips.
  2. In a large sauté pan on medium heat, heat olive oil and add in garlic, mushrooms, onion and thyme. Sauté until just softened. Add swiss chard and continue to cook until all vegetables are cooked through.
  3. Stir in mascarpone and Parmesan and set aside.

Assembling your ravioli:

1. Cut dough into two pieces and roll out to an 1/8? thick on a heavily floured surface.
2. Using a ravioli cutter or small biscuit cutter (about 1 1/2?) cut out circles (squares could also be done freehand).
3. Fill raviolis with about 1/2 to 1 teaspoon of filling in centre of circle. Wet edges of both circles and pinch edges together. Set aside in one layer on floured surface until ready to use.
4. Fill a large stock pot with water and season generously with salt and a small amount of oil. Bring to boil.
5. When all raviolis are filled and ready to cook drop them all into pot and cook for 2-3 minutes, stirring thoroughly at beginning to prevent sticking.
6. Drain and plate, top with rosé sauce (recipe follows), a drizzle of truffle oil and a sprinkle of Parmesan.

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Truffled Rosé Sauce (Creamy Tomato Sauce)

Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes

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Ingredients:

2 Tablespoons butter
1 teaspoon fresh oregano, minced
1/4 cup heavy cream
1/4 cup mascarpone
3/4 cup diced tomatoes (fresh or canned)
fresh ground salt and pepper
Grated Parmesan for sprinkling
White truffle oil for drizzling

Directions:

  1. In a small sauté pan, melt butter and continue to cook until it begins to brown slightly. Remove from heat and add oregano, cream and mascarpone striring until combined.
  2. Return to heat, add in tomatoes and salt and pepper. Continue to cook on low heat until sauce thickens slightly. Serve over pasta with a drizzle of truffle oil and a sprinkle of Parmesan.

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.

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