Greek Style Quinoa Salad

Last week I went to the Kraft Kitchens in Toronto, and while I was there we all had the opportunity to cook something in the kitchens ourselves. I chose this delicious looking Greek style quinoa salad. In typical Scatteredmom style, as soon as I got home I made the salad again, but changed it around to use less processed ingredients. Bought salad dressings are okay and last forever in the fridge, but in order to get them to last so long they have to contain a lot of preservatives, salt, etc. My dressing is so fast you'll be surprised, plus it's full of flavor, but it doesn't last that long. No matter-you can always shake up another jar whenever you need to, and it's so much better for you.

Adapted from Kraft Foods

1 cup quinoa
2 cups chicken broth
1 cup cherry tomatoes, sliced in half or 1 cup chopped, seeded, tomato
1 small cucumber, chopped
feta cheese, crumbled
1/2 small red onion, thinly sliced
2 tbsp minced fresh oregano
10 cups mixed greens

Measure into a jam jar, pop a lid on, and give 'er a shake:

4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp minced fresh oregano
pinch sugar
1 clove garlic, minced
1/4 tsp pepper
pinch of salt

In a medium saucepan, bring the chicken broth to a boil and add the quinoa. Give it a stir, put a lid on it, then turn the heat down to low and let it simmer for 15 minutes until all the liquid is absorbed. Allow to cool until room temperature.

Meanwhile, chop your tomatoes, cucumber, and onion, then toss them in a bowl with a little bit of your dressing. Toss with the cooled quinoa and some feta cheese.

In a salad bowl, layer the greens, and then the quinoa mixture. Top with a little more feta and then sprinkle over some fresh oregano. Drizzle some of the dressing over that. How much dressing you like is up to you, we keep it pretty minimal and the feta ads so much flavor I don't think you need much.

Serves 6

Read More

Banana Oatmeal Chocolate Chip Muffins

Last week I spent a few days with my friend Emma, an amazing cook, kid wrangler, dog herder, blogger, and cookbook author. I was lucky enough to get a copy of her book Whining and Dining, which I can barely wait to cook my way through as the recipes all sound so yummy. These muffins were a perfect solution to the bananas falling out of my freezer, and Kevin loved them tucked into his lunchbox. Not too sweet, but still chocolaty, they make a great snack.

Adapted from Whining and Dining

1/4 cup sugar
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup quick cooking oats
1 1/2 cups mashed banana (3-4 bananas)
1/4 cup buttermilk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup chocolate chips
large flake oats, for garnish

Pre-heat oven to 350 F, and either grease a muffin tin with butter or line cups with paper liners.

In a large bowl, whisk together the sugar and melted butter. Add the eggs one at a time, continuing to whisk, until well mixed. Stir in the oats, banana, buttermilk, and vanilla. Set aside.

In a separate bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the butter mixture a third at a time, folding in gently after each addition until just barely combined. Stir in the chocolate chips. Spoon batter into muffin cups and if you want, top with a sprinkle of large flake oats. Bake the muffins for about 20 minutes, until a toothpick inserted into the center of a toothpick comes out clean. Remove from the muffin tin and allow to cool completely on a wire rack.

Makes 12.

Read More

Chicken Chow Mein, Jamie Oliver Style

I had planned to make this recipe a long time ago, but had forgotten about it until just recently a high school cooking class that I work in made it. Faced with 30 teenagers chopping, frying, and loving every minute of it, I knew I just had to make this at home. What better time to have chicken chow mein than for my birthday dinner?

The beauty with stir fries is that they come together really quickly, and this can be made and on the table in no time. Also, you can change the ingredients if you wish. Don't like bok choy? Use broccoli. Water chestnuts gross you out? Don't use them. Try a little red pepper, or maybe some sugar snap peas. Switch pork for the chicken, if you like. Leave out the mushrooms, it's entirely up to you. Just keep in mind that denser veggies like broccoli, cauliflower, and snap peas should be blanched (or rather, dipped in hot water briefly) before you toss them in the stir fry or they may not cook as much as you'd like.

Adapted from Jamie's Food Revolution

1 inch long piece of fresh ginger, peeled and minced
2 cloves of garlic, peeled and minced
1 fresh red chile, seeded and minced (I use tiny Thai chiles)
1 large boneless skinless chicken breast, sliced into strips (I used 2 chicken breast halves)
2 green onions, sliced
1 bok choy (I used 3 baby ones, split in half)
4 cremini or shitake mushrooms, sliced
4 oz chow mein noodles
1 tsp cornstarch
1 eight oz can sliced water chestnuts
2-3 tbsp low sodium soy sauce
small bunch of fresh cilantro
2 limes

First, prep your ingredients for your stir fry because once you get going, it comes together rather quickly. I like to assemble things by the stove, all ready to pop in the pan when I need it. Take the cilantro and pick off the leaves, then chop the stalks and set aside.

Get a large pot of water boiling, and add your noodles and bok choy. Cook for 2 minutes and then remove them from the water and set aside. Keep a little bit of water and set it aside as well.

Using a large wok or frying pan, add some oil and let it get really hot. Toss in your chicken and stir it around for a few minutes, until it browns a little. Toss in the chile, garlic, cilantro stalks, mushrooms, half of the green onions, and ginger, continuing to stir for about 30 seconds or so. Add the the cornstarch and water chestnuts, stirring to keep things from sticking to the bottom. You CAN add the water chestnut juice as well, but I don't. If you do you'll have some broth in the bottom of the pan.

Take your pan off the heat and stir in the soy sauce, then zest your lime right into the pan, cut it in half and give a good squeeze. (I love lime!) Toss in the drained noodles and bok choy, adding a little of the water you cooked them in if you want a little more sauce. Give it a taste and add a little salt and pepper or more soy sauce if you need it. Sprinkle the fresh coriander leaves over top and toss well. Serve with extra lime wedges to squeeze over top.

Serves two, generously.

Read More

Meyer Lemon Tarts

Awhile ago I found Meyer Lemons at the store. To be honest I didn't even really know what they were (besides the obvious lemons, of course), but somehow knew they were special and slipped a package of 8 into my shopping cart. Once they were home with me, it was all what do I do with these things? I can't just make any old lemon item, I have to make something special. Something decadent. Something worthy.

Twitter offered all sorts of great suggestions, and at first I settled on a lemon vinagrette and marinade for a prawn salad. Good, but not quite what I was thinking of. Scouring the internets some more ideas, I finally stumbled across David Lebovitz's blog and his post about improved lemon curd.

At first I was a little skeptical. I've never enjoyed lemon meringue pie, with all that foamy meringue perched a top tart lemon stuff. Meh. As I read, the post drew me in and suddenly, all I could think of was creamy, tart, lemon curd.

I had made curd before, but it was never that great, and now I know why. I used *gasp* bottled lemon juice, once. Never, ever do that. The next time, I didn't press the mixture through a strainer. Don't skip that step. As much as you whisk, you will get little bits of cooked egg white in your curd. The strainer weeds those babies out and leaves you with a perfectly smooth concoction, which is what you are going for.

Adapted From David Lebovitz

Makes about 1 cup

1/2 cup freshly squeezed lemon juice

1/3 cup sugar (or if using regular lemons, 1/2 cup)

2 large egg yolks

2 large eggs

pinch salt

6 tbsp unsalted butter, cubed

Before you do anything else, put a mesh strainer over a bowl or in my case, a big 4 cup pyrex measuring cup.

In the top part of a double boiler over simmering water, whisk together the lemon juice, sugar, eggs, and salt. Add the butter cubes and continue to whisk constantly over low heat. The whisking is the trick to truly creamy, smooth curd-it keeps the bits of egg from cooking and floating around in it. Whisk away over low heat, and the butter will eventually melt, even though at times it will seem to clump up and try to drive you crazy.

Once the butter melts, increase the heat to medium and continue to whisk constantly. The mixture will suddenly thicken up into a thick pudding-like consistency, and you'll know it's finished when you lift the whisk from the mixture, and the mixture "holds it's shape when it falls back into the saucepan from the whisk". Immediately remove it from the stove and pour into the strainer, forcing it through by pressing with a spatula. That's when any little bits of egg white that globbed together will be weeded out of your delicious curd.

Transfer to a jar, seal, and keep in the fridge for up to a week. You can spread it on toast or crumpets, use as a filling for cake, eat by the spoonful, or make lemon tarts like I did.

Now I'd love to say that I made those tart shells from scratch, but I didn't. I bought them. Then I pricked them all over with a fork and baked them at 400 F until they were browned, which was about 8-10 minutes or so. Removed them from the oven and let them cool before filling with the lemon curd and topping with whipped cream. The above recipe for curd filled about 9 tarts quite generously, so if you are making for a crowd I'd double the amount of curd you are making. Store the tarts in the fridge for a few days-but I doubt that they will last that long.

Makes about 9 or 10

Read More

Questions For the Kitchen: How Long does Baking Soda Last?

Ah, baking soda. That little orange box that makes your baking tender and delicious, but also has a multitude of uses. If you don't bake a lot though, it can be sitting at the back of your cupboard for months.

How do you know if it's any good? Does it have an expiry date?

First, a bit of background on the stuff. Baking soda, also known as sodium bicarbonate, is about four times stronger that baking powder and is used in recipes with an acidic ingredient like sour cream, buttermilk, and chocolate. Baking soda neutralizes the acids in the recipe and gives you a tender crumb, along with some leavening. This is why, you should whisk your dry ingredients together so that your baking soda is evenly distributed throughout, or you can end up with large holes.

Generally, baking soda does have an indefinite shelf live, but it does lose it's effectiveness over time. A way to check that is to mix 1/4 tsp baking soda with 2 tsp of vinegar, and see if it bubbles immediately. If it does, you are good to go!

The best way to store your baking soda is in a sealed container. An open box on the shelf allows to to absorb all the lovely odors around it, which might not be what you want.

Happy baking!

Read More

Cheddar and Chive Buttermilk Biscuits

When I was a kid, biscuits were a Sunday evening light supper. Mom would bake up a batch and set out a spread of lunch meats, cheeses, veggies, pickles, and we could make up a little plate of warm, fresh biscuits and fixings.

These cheesy, light bits of heaven are one of Kevin's favorites. He gobbled them down with soup and chili, then pleaded with me to make more so that he could take them in his lunch. These would be delicious with a salad, ham dinner, soups, and stews and are easy enough that you could get your older children to make them. Now, if you don't have buttermilk, you could use the trick of adding a little lemon juice or vinegar to regular milk to sour it, but I find that real buttermilk adds a lot more flavor. The buttermilk that I buy is so thick and delicious, I can't replicate the flavor with the substitution but in a pinch, I suppose it would work. (see below for the directions on how to sub milk for buttermilk)

Adapted from Canadian Living

2 1/4 cups flour
2 1/2 tsp baking powder
2 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold salted butter, cubed (if you use unsalted butter, increase salt by 1/4 tsp)
1 cup shredded extra old Cheddar
3 tbsp finely chopped chives (I used green onions)
1 cup buttermilk

Pre-heat your oven to 425 F

In a medium sized bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Toss in the cubes of butter and using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the cheese and chives with a fork.

Dump in the buttermilk and stir until the mixture forms a raggy-like dough, then turn out the dough onto a lightly floured counter. Knead gently-only enough to make the dough come together, really. You want there to be little pockets of butter in there to make them light and fluffy. Pat the dough out to about 3/4 inch thickness, then cut rounds out using a 2 1/2 inch biscuit cutter. (I have no idea what diameter mine was. In fact, it broke. I have to buy a new one this week)

Place on a parchment paper lined cookie sheet and bake for about 10-12 minutes, until the bottoms are browned and they are golden. Remove from the oven and cool on a rack, then store in an airtight container for about 24 hours. I usually freeze mine to use later in the week.

Makes about 12

Note: To sour milk to substitute for Buttermilk, measure 1 Tbsp white vinegar or lemon juice into a 1 cup measure, and then fill with milk and let stand for 5-10 minutes. (source: Joy of Baking.com)

Read More

Cheesecake Brownies

This job is difficult, you know. Sometimes I have to find the most amazing, decadent treats and then make them for you. Then I have to fend off two hovering, demanding people as I try to snap photos that will make you drool at your keyboards.

I also have to refrain from eating entire pans of brownies that beckon me in the late of night as I type posts and scroll through pictures. It's cruel, really. I want to just rise from my seat, grab the container and start stuffing my face, but instead I sit here eating Mini Wheats.

Cheesecake is my favorite dessert. Drizzled with chocolate sauce and topped with raspberries, it's a once a year decadent treat that I allow myself to indulge in. When I saw the recipe for this and happened to have a bar of Philadelphia Cream cheese sitting in the fridge, it was as if the heavens opened and the angels sang, serenading me with the very idea of brownies and cheesecake married together in the same pan.

These brownies are good. Really good. So amazingly good that even John, the man with the willpower of steel, broke down and had one. Kevin looked into the oven while they baked and was so overcome with joy at the sight of them, he offered to do the dinner dishes. You must make them but, be warned. They are powerful little things; and you likely won't have the will power to resist their call.


Adapted from Gourmet June 2007 and Smitten Kitchen

Brownie layer:
1/2 cup (4 oz) butter, cubed
3 oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 tsp vanilla
2/3 cup flour

Cheesecake layer:
8 oz cream cheese, well softened
1/3 cup sugar
1 egg yolk
1/4 tsp vanilla

Pre-heat oven to 350 F and line a 8x8 inch square baking pan with parchment paper.

In a double boiler, melt the butter and chocolate over hot (not boiling) water until smooth. Remove from heat. Whisk in the sugar, and then the eggs one at a time until thick and glossy. Stir in the vanilla, and then fold in the flour until incorporated. Spread batter into the bottom of the pan, smoothing to make it even. Set aside.

Using a bowl with an electric mixer, whip the cream cheese until fluffy. Add the sugar, egg yolk, and vanilla, continuing to beat until smooth. Drop spoonfuls of the cream cheese mixture all over the top of the brownie batter, smoothing and swirling with a knife to get a marbled effect. Sprinkle with chocolate chips.

Bake in the center of your oven for about 35 minutes, until puffed and the center is just set. I let them cool on the counter for about 20 minutes, and then I put them in the fridge. They are best kept in the fridge in a sealed container-and slice best cold, I think.

Makes 16.

Read More

Chicken, Snow Pea, and Cashew Stir Fry

When I started this blog, I never had intended to be a food blogger. It was just a place to store my recipes, and many in my archives have either really bad photos, or none at all. Recently I decided that I need to dive back in there and clean them up because they are great recipes!

One of my family's favorite stir fries, this one combines tender bits of chicken with crunchy cashews, sweet sugar snap peas, and chunks of sweet pepper. I love pairing it up with Coconut Ginger Rice. If you have everything chopped and ready to go once you have the rice started, dinner comes together very quickly, which makes this a great recipe for days when you are working late. My teenager also likes to take the leftovers to school for lunch.

Adapted from Canadian Living Magazine (can't remember which issue!)

3 Tbsp soy sauce
4 tsp cornstarch
1 tsp sugar
1 Tbsp sherry or chicken stock
1 tsp sesame oil
dash hot pepper sauce
1 lb (500g) boneless skinless chicken thighs or breasts, chopped into bite sized pieces
1 cup sugar snap peas (4 oz/125 g), cut in half
1 sweet red pepper, seeded, cored, sliced into bite sized chunks
1 Tbsp vegetable oil
1/4 cup roasted cashews (unsalted)
1 clove garlic, minced
1 piece (2 inches) ginger root, minced

In a small bowl, whisk together the soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce; set aside.

In a large skillet or wok, heat oil over high heat. Stir fry chicken until browned and transfer to plate. Add snow peas, red pepper, cashews, garlic and ginger to wok; cover and steam about 2 minutes. Return chicken to the pan along with accumulated juices, and toss to combine. Remove from heat and stir in soy sauce mixture, continuing to stir until it thickens and coats the chicken and veggies.

Serve immediately over rice.

Makes 4 servings.

Read More

Applesauce Spice Muffins

What to do with a bunch of apples rolling around in the crisper? Well, make apple muffins, of course! You can use store bought unsweetened apple sauce if you wish, but I often make my own when I have some strays hanging around in the crisper. Apple sauce is easy! You can follow the directions here (omitting the blackberries and maple syrup).

These muffins turned out deliciously spicy with a crunchy top, and when I took them to school for the breakfast program they were gone in no time. With the use of applesauce instead of milk, they were far lower in dairy than some muffin recipes, too. You can add whatever kind of nuts you want, or just leave them out.

adapted from Gourmet November 2003

1 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
2 large eggs
1 cup packed brown sugar
1/2 cup plus 3 tbsp unsalted butter, melted
1 cup unsweetened applesauce
1 cup pecans or walnuts, chopped

Topping:
2 tbsp sugar
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg

Pre-heat the oven to 400 F. You can line your muffin tin with paper cups, or grease the tin if you wish.

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt together. Set aside.

In a separate bowl, whisk the eggs, applesauce, brown sugar, and melted butter together. Pour over the dry ingredients and stir until just combined. Fold in the nuts.

Spoon the batter into muffin cups. In a little bowl, stir together the topping ingredients and then sprinkle over top of the batter in the muffin cups. I like using Sugar in the Raw for topping because it's coarser and gives a nice crunch, but regular sugar works well too.

Bake in the center of the oven for about 20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to sit in the pan for about 5 minutes before removing them to a rack on the counter.

Makes 12.

Read More