Oatmeal Chocolate Square

Do ever need to pull together a snack fast for a playdate or you just really need something sweet but there is nothing to grab?  These squares are a very fast and delicious and hit the spot when you want a cookie or a chocolate bar kind of snack.  These disappeared quickly, mainly because I can’t pass the pan without cutting out a square.

For the base:

3 cups rolled oats

1/2 cup brown sugar

1/4 cup wheat germ

1/2 cup butter

1/2 cup corn syrup

In a large bowl mix oats, brown sugar and wheat germ. Cut in butter until crumbly.

Stir in corn syrup.

Pour mixture into a microwave safe (glass), greased 8 inch square pan. Spread lightly and microwave on high uncovered for 2 minutes.   Stir.

Press down firmly with a damp fork. Microwave uncovered on high for 2 minutes more until bubbly.

Now for the topping:

3/4 cup chocolate chips

1/4 cup smooth peanut butter

In a microwave safe dish, combine chocolate chips and peanut butter.  Microwave for about 1 minute, but stop part way through and stir, then continue heating. If not melted smooth microwave for 20 seconds at a time until melted smooth. Pour over oat mixture and let cool before cutting.


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Once cooled cut into squares. Good luck with the self control!

Our next project is to give these a makeover so they are healthier and nut free so they are school safe for the lunch box.  We will work on that as soon as my little social butterfly has some free time at home to work on it with me.

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Guinness Beef Stew

I am trying to get ahead of the game for once and share a holiday recipe before said holiday, when it is most relevant. Here is one for St. Patrick’s Day.


In my normal fashion I didn’t write anything down. I just put the stew in the oven so I am typing before I forget

1lb stew beef

3carrots

1parsnip

1 onion

2-3 stalks celery

Tomato paste

3 cups chicken broth

4 tbsp flour

3cloves garlic

Thyme & bay leaf

Season the beef pieces with a good sprinkling of salt and pepper. Add a few glugs of olive oil to a Dutch oven and brown all sides. 

Remove meat from pan and set aside.This is the good stuff, leave it in the pan, it is the flavour. 

Add 200g chopped meaty bacon ( I used a maple wood smoked).  Add chopped onion and minced garlic and cook until softened. 


Once softened sprinkle with 3-4 tbsp flour and stir around to coat everything and add 1 can of Guinness.

 

When we are done with Guinness, the leftover foam always gets put into a small bowl for Max, he loves it! After he laps it down he runs off to his bed to roll around.


Back to the cooking.  

Add carrot and parsnip, celery, chicken stock and 4 tbsp tomato paste. Stir again to mix and dissolve the paste.

Add the meat back to the pot along with any accumulated juices

Add 2 bay leaves and a tsp of dried thyme.

I think I added about 1/2 tsp salt and a generous 1/8tsp pepper. Cover and cook in 325F oven for 2 1/2 hrs.

Taste and add salt and pepper if needed. Probably best to let people add their preferred amount at the table.


Serve with bread or crusty rolls for soaking up the gravy.


😊 

Homemade Spinach Flatbread Paneer Fajitas 

It may sound like a strange fusion but it was sooo good and I ate so much it hurts to breathe. Evie ate as much as I did! 


I took two different recipes and put them together for this meal and it worked. I used a bottled cilantro chutney to drizzle, which would have been even better if I had the time to make my own version.

 For the paneer there really wasn’t a measured recipe so I just make a guess at amounts.

For the spinach flatbreads I pretty much used Jhuls recipe, but I used about 5-6 tbsp of water to get the dough to come together.




For the paneer I followed SJ’s instructions, used a mixure of about 1tsp of each, chilli powder, coriander, salt, cumin and a garam masala that I had in the cupboard. Basically combined spices them tossed the slices of paneer with the spices and a drizzle of canola oil then grilled.


Make onion and pepper mixture with some tomato to top.


Place all on flatbread and drizzle with cilantro chutney and tamarind sauce.

Meanwhile in Canada…

I have been seeing a lot of picture from blogging friends showing beautiful spring like pictures. Many of you are in the Southern Hemisphere and it is your summer and I love seeing those pictures this time of year. Even on this side of the globe Misky just posted some beautiful spring pictures of flowers peeking through the ground and Celi has been moving pigs around the farm and it looks like early spring there.

Meanwhile in Canada, this was our week….

Walking to school was a challenge and took a very long time and I was extra late for work.


Short little westie legs….need to shovel out a spot for him to pee.


That is the table and chairs on my patio. Won’t be having morning coffee there for awhile.


This year is Canada’s 150th birthday. It will be a year long celebration.

Dragon boats equipped for the ice

Evie’s favourite part of skating is maple taffy made by pouring hot maple syrup on snow

Skating on the Rideau Canal

Elaborate snowman

It is nice and all,but I am ready for spring and summer.

In My Kitchen February 2017

Ok, totally failed on my New Years resolution to get back to blogging regularly. It is just so busy with work and other commitments that I just have nothing left.  I am determine to get the IMK post up this month!

Here are a few things that have been in my kitchen this month.

Salmon in white wine and dill sauce, delicious 

My favourite cheese, soft creamy and so good. Wonderful served with dried figs. It is a Quebec cheese and I like supporting Canadian and local producers.

It was my Mom’s birthday and we had this chocolate raspberry cake.

Evie made a lego hotdog truck


A bottle of wine

We have been eating lots of these Sweeties, a grapefruit & pomelo cross. They are very sweet and juicy.

Evie made me this coaster for my morning coffee.
We are joining Liz at www.bizzylizzysgoodthings for the IMK link up. If you would like to join post before February 10th, link back to her site and let her know you have posted.

Clementine & Turmeric Smoothie

I know sounds a little weird right? Wrong it is sooo good! You have to try it! I found the recipe in Canadian Living magazine and since their recipes are always good we had to try it. 


Such a pretty colour.

Simply put into nutribullet or other blender, 1 frozen banana, 2 peeled segmented clementines, 1/4 cup frozen cranberries, 1 cup of plain Balkan (I used Greek, that is all I had), 2tbsp honey and 1/4 tsp turmeric and blend.


Instagram & Falafel Veggie Burgers

First of all, before I forget, we are now on Instagram! I have wanted to do that for a very long time and today I did it! We are @ cookswithevie.

I have so many posts to finish! I hope I can get time to post them soon. 

We made these “burgers”, next time I want to try these on pita with tahini and hummus. I wasn’t prepared this time and just used the buns we had. 

This recipe is so easy. 

1/3 cup large flake oats

1cup chickpeas (I used canned, drained)

1cup lentils (I used canned, drained)

3 garlic cloves, minced 

2 green onions, chopped

1 egg

2tsp chili powder 

1tsp oregano

 1/4tsp salt

1/2 English cucumber, finely diced

1/2 cup chopped fresh parsley 

Whirl oats in food processor until ground. Add in chickpeas, garlic, onion, egg, chili powder, oregano and salt. 

Process scraping down sides as needed until smooth. 

Place this mixture in a bowl and stir in lentils, cucumber and parsley. 

Shape into 4 patties.  

Cook patties in a lightly greased pan until golden on each side. 



We served on buns drizzled with tahini. And added whatever each person felt like adding. 

We also served with these baked sweet potato fries with curry lime dip.

 That super simple recipe will follow tomorrow.