Solo Spring Dinner

Being on my own for dinner is a lovely treat sometimes because I can cook whatever I want and take my time with it.
Tonight was an amazing combination of peaches and cream corn, roasted asparagus and breaded, oven baked tilapia.
T’was delicious!



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Spelt Pancakes

2 cups of spelt flour ( I use white spelt flour)

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 1/2 cups soy milk

3 tbsp melted butter

2 beaten eggs

1 tbsp vanilla

2 tbsp chia seeds

2 tbsp sunflower seeds

1/2 banana chopped into small pieces

Mix dry ingredients

Warm soy milk just enough so that butter stays melted but not so hot that you cook the eggs

Mix wet ingredients except bananas into dry

When batter is lightly mixed add in your bananas

Cook in a non-stick pan with a little bit of butter or oil on medium heat

Makes 12-15 pancakes

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For a long time I thought I couldn’t bake. I would attempt cookies and cakes and pastry and end up with fail after fail. I could always create banana bread and apple crisps but those aren’t exactly challenging or exciting.

When I discovered my sensitivity to wheat, I thought that would definitely be the end of my baking endeavours. Any time I looked at wheat free baking recipes they all sounded too complicated with too many hard to find ingredients.

I continued to make my banana breads and apple crisps just switching to kamut or whole spelt flours but was never super pleased with the results, finding them dense and less appealing.

Then one day I got lucky, I stumbled across a bag of White Spelt Flour by a company called La Milanaise in my local grocery store. I went home and made a loaf of banana bread with it and was astounded. The texture was super similar to all-purpose flour.

I have now successfully made all kind of cakes, cookies, cupcakes, pie crusts, even french bread with my marvelous white spelt flour. I have recently ordered a case of it from the friendly neighbourhood health food store and will hopefully be posting about some awesome baked goods soon.

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Pasta a la Yummy!

Inspired by an absolute refusal to leave the house and needing to cook with only what was on hand I invented a delicious pasta dish last night.

Put on a large pot of salted water to boil for your pasta

Dice two small onions and add to a pan with some olive oil on medium heat

Add salt and cook slowly allowing the onions to caramelize

Add 1/2 a tsp of thyme, 1/2 tsp of garlic powder, 2 fresh sage leaves, finely chopped, some fresh ground black pepper and a can of brown or green lentils to the onions once they are browned

When water is boiling add in half a package of your preferred kind of noodle, I used spelt spaghetti because that’s what I had on hand but I think any kind would work for this dish

Turn heat to high on onion and lentil mix and add a 1/4 cup of pesto then deglaze the pan with some wine (red or white is fine) return heat to low and keep mixture warm

When pasta is cooked drain fully and return to the pot, add in 3 cups of baby spinach leaves, 1/4 cup of soft goat cheese, a splash of cream (or soy milk) and white wine and cook on low until cheese is smooth and spinach is wilted, add in lentil mix until you are happy with the quantities

Serve with a sprinkle of salt and a squeeze of fresh lemon

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I made the most delicious dinner last night.

A turkey breast seasoned with salt, pepper, garlic powder and sage went onto a bed of granny smith apples, frozen cranberries and onions with some olive oil and apple cider just to add some liquid. This went into the oven at 350 for about an hour or until an internal temperature of 180 degrees was reached.

I had it with a baked sweet potato, baked regular potato, roasted brussel sprouts, beets and fennel.

I also think it’s safe to say that you really love cooking when you make a dinner like that just for yourself.

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Hi, My name is Cakepin and I am an addict.

I have a problem with Jellybelly jelly beans.

I do not normally have a sweet tooth at all. 21 days out of the month if you offer me cake or fruit I will choose the fruit. But there is something about Jellybellies. If they are anywhere around me I cannot resist.

I especially enjoy creating the grossest combinations of flavours. The most recent winners are sizzling cinnamon and peanut butter or root beer and mango.

For pure good old enjoyment though nothing beats pink grapefruit or buttered popcorn.

024670 Jelly Belly Assorted Jelly Beans

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Works in progress

This week so far has been a long succession of misses when it comes to dinners.

Monday was steaks on the Griddler, sauteed portabellos, oven fries and chard. The steaks were merely passable. I’m really considering taking a meat cooking course so that I stop wasting good food.

Tuesday was brown rice with oyster mushrooms, broccoli, shallots, peppers, left-over chard and tofu. The tofu was marinated in store-bought dressings and sauces, which just feels like cheating and it didn’t turn out as crispy crusted as I would like.

Wednesday was oven-roasted tilapia cooked on a bed of leeks with black olives, tomatoes, garlic and red wine. The leeks were under cooked and the red wine was too much acid with the olives and and tomatoes.

And that’s why tonight I’m going out for dinner! Hopefully I’ll get my cooking groove back this weekend.

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