You Say Gnocchi, I say No-key

Katie whipped up this delicious one pot dinner the other week and I thought it brought a nice broth-y flavour to an Italian classic. To often gnocchi recipes seem to be centred on the classic brown butter and sage sauces. I find these recipes to be a bit overpowering and have me searching for something with a little more substance to it. This recipe has lots of healthy asparagus and the broth reduces down to gravy like consistency, creating a tasty pairing. 

 

 

 

Recipe: Shrimp Gnocchi

Waffle House

A crude house, but a home none the less!

Witticism aside, the following recipe for yeasted waffles intrigued me in more ways than one. The combination of the delicious breakfast, or if you play your cards right, dinner, treat and the yeasted flavour of fresh bread had me intrigued from the start. Add to that an easy recipe that you can prepare the night before and it just doesn't get any better. The yeast did not overpower the traditional flavour of the waffles just added a hint of that bread-y flavour.

Yeasted Waffles

1 1/2 tsp yeast

2 cups flour

1 tbsp brown sugar

1/2 tsp salt

2 cups milk, warmed

5 Tbsp Oil

1 tsp vanilla

2 eggs

1/2 tsp baking soda

Mix together dry ingredients. Add in wet ingredients. Stir until combined. Cover with plastic wrap and let sit in fridge overnight. In the morning, heat your waffle maker and cook according to directions, in our case when the little light turns off.

We served ours with fresh berries, and maple syrup.

A Sweet Treat that is Great to Eat!

In celebration of Katie’s Mom’s Birthday, I made this over the top delicious dessert. I don’t often break out my baking skills, tending to leave the sweet treats to the professional in the house otherwise known as Katie. However, when I do whip up a dessert, I throw out the calorie guide, ignore the Canada food guide and just make something that I know will be delicious and memorable. This recipe, as quite often happens lately, comes from Michael Smith, utilizing one of his freestyle suggestions of using chocolate chips instead of raisins as in the printed recipe. I also replaced 1 cup cream for one of the cups of milk. Of note is that the recipe makes quite a large portion, so either invite guests or enjoy for the next week!

Recipe: Bread Pudding