This Classic Banana Bread is super moist and tasty. Best of all, it’s really easy to make and, apart from the bananas, takes only standard pantry ingredients. It’s the perfect way to use up extra ripe bananas since Banana Bread is best made with overripe bananas. They have so much flavor and add the extra moisture for which banana bread is known. Continue reading Classic Banana Bread Recipe
Warm, buttery-rich scones straight from the oven. Can’t you just conjure up the mouthwatering scent! These Currant and Orange Scones are light and flaky and have an internal crumb that is moist, soft, and tender. Continue reading Currant and Orange Scones
There is just something absolutely delightful about fresh scones still warm from the oven. Ever so much better they are when slathered with a dollop of either clotted cream or English double cream and a favorite jam or fruit curd such as lemon curd, for example. This posting today is all about how to make perfect scones. Continue reading How To Make Perfect Scones
I am not a fan of muffins that have a cake-type texture. I like the muffins, whether wheat-based or gluten-free, to be deli-or café-style, hearty, and generously sized. That’s exactly how I have created these tasty Gluten-free Blueberry Zucchini Muffins to be! Continue reading Gluten-free Blueberry Zucchini Muffins
These Coffee Hazelnut Energy Bites prove there is more than one way to enjoy coffee! Continue reading Coffee Hazelnut Energy Bites
Homemade cranberry sauce is so easy to make and tastes fabulous. This Red Wine Cranberry Pear Sauce has a wonderful blend of flavors that complement each other nicely.
Pears and cranberries pair well together with the sweetness of the pears balancing the tartness of the cranberries. The addition of red wine adds a layer to the flavor profile of the sauce and, let’s just say, amps it up a bit! However, even though red wine is a key ingredient in this sauce, more wine is not necessarily more in this case. One-third cup of wine is adequate as adding too much wine can quickly overtake the cranberry flavor and become too strong and overpowering.
Essentially, this sauce begins with boiling water and sugar together, much in the same way as making a simple syrup. Some red wine (any kind you would drink will do) is then added along with the cranberries, pear, citrus marmalade, and some pure maple syrup for an extra dash of sweetness. Stirring the sauce as it cooks helps it to thicken so it is not watery.
During the last half of the cooking process, a pinch of cardamom, a piece of cinnamon stick, and a star anise pod are added for a boost of flavor. The cinnamon stick and star anise are then discarded once the sauce comes off the stove as their function of infusing flavor into the sauce is complete. Continue to stir the sauce as it cools because this will really help it thicken.
This sauce keeps in the refrigerator for up to five days. It freezes very well so is great to have on hand in the freezer.
Cranberry Sauce complements any poultry dish.
With its stunning rich ruby-red color, this delectable sauce is a fine condiment to any holiday dinner.
Complete your next roast chicken or roast turkey dinner with this sauce as a condiment.
Make some extra and share this sauce as gifts with others. A jar of this tasty sauce makes a fine host/hostess gift, too.
[Printable recipe follows at end of post]
Ingredients:
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
2/3 cup water
1/3 cup red wine
2 cups cranberries, fresh or frozen
1 Bosc pear, peeled and cut into small pieces
2 tbsp citrus marmalade
2 tbsp maple syrup
Pinch cardamom
1½” chunk cinnamon stick
1 star anise
Method:
In medium-sized heavy-bottomed saucepan, bring sugars and water to boil over medium-high heat. Reduce heat to medium and boil, uncovered, for 5 minutes, stirring occasionally.
Add red wine, cranberries, chopped pear, marmalade, and maple syrup. Increase heat to medium-high to return mixture to boil then reduce heat to medium-low. Stir mixture frequently throughout the cooking process, for about 8 minutes. Then, add the cardamom, cinnamon stick, and star anise. Continue to cook mixture, uncovered, stirring frequently while cooking it for another 7-10 minutes, or until sauce thickens (it will thicken somewhat more as it is stirred during the cooling process).
Remove saucepan from heat and discard the chunk of cinnamon stick and the star anise. Stir sauce several times as it cools as this will help it to thicken.
Store sauce, tightly covered, in refrigerator for up to 5 days or freeze for longer storage. Serve sauce cold or at room temperature alongside roasted poultry.
Yield: Apx. 2 cups
Zesty Cranberry-Orange Sauce
Cranberry Rhubarb Sauce
Cranberry Blueberry Sauce
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Yield: Apx. 2 cups
[Copyright My Island Bistro Kitchen]
These hearty Cranberry and Eggnog Cookies are good any time but they are especially good at Christmas. This is because they combine traditional flavors of the season – eggnog, dried cranberries, orange rind, pecans, and the warm spices we associate with Christmas – cinnamon, nutmeg, allspice, and cloves. Continue reading Cranberry and Eggnog Drop Cookies
Scotch Cookies (sometimes called “Scotch Cakes”), close cousins of Shortbread, are a must-have Christmas tradition in many PEI households. They are a very common addition to holiday sweet plates. I am often asked if I have a recipe for Scotch Cookies and this is it. Continue reading The Bistro’s Scotch Cookies
These Coconut Date and Cherry Squares are one of the easiest squares to make as there is only the one layer. Simply place the coconut, dates, cherries, and pecans in a large bowl. Stir in sweetened condensed milk and transfer mixture to a baking pan. How easy is that! Continue reading Coconut Date and Cherry Square
Oh, the divine tantalizing scent in the house when this homemade Pumpkin Spice Granola is baking in the oven! The combination of pumpkin purée and warm spices like cinnamon, nutmeg, allspice, cloves, and ginger make this a winner! If you want a clean, healthy breakfast cereal, or snack food, free of preservatives and additives, this granola is for you. Continue reading Pumpkin Spice Granola
These Carrot Zucchini Muffins are so packed full of flavor! Even though they are gluten free, that should not be construed that any one who is not celiac or gluten-sensitive cannot eat them. In fact, I would be very surprised if anyone could guess they are gluten free!
The muffins rise and dome beautifully into just the right contoured shape for a perfect muffin. Adding the streusel topping is such a treat on these muffins. It not only dresses them up and adds texture but it makes the muffins ever so tasty by adding additional flavor.
When I started developing gluten-free muffins, I soon discovered that, in order for them to closely replicate wheat-based muffins and have that deli quality I so desire in muffins, the gluten-free version takes a mixture of flours and starches. Simply using a gluten-free all-purpose flour or the cup-for-cup/1-to-1 flour will not substitute well for these muffins. The thing about gluten-free flours is that they each have their own unique properties and, for the most part, they cannot be substituted, cup-for-cup, for other flours. Nor, can an ingredient be left out without affecting the success of the baked good. Some flours, for example, absorb more liquid than others and that affects the amount of liquid ingredients required in a recipe.
From experience, I can say it takes several attempts at perfecting gluten-free baking with speciality flours. However, I have done that work for you, testing, and re-testing several times, each recipe I develop and publish to ensure it can be made with success in the kitchens of others, provided the baker follows my directions exactly, makes no ingredient substitutions, or leaves no ingredient out. Every ingredient (except maybe the spices) contributes to the batter consistency and texture of the finished product.
The Carrot Zucchini Muffins are a great way to add (hide!) vegetables into a muffin. Apart from their wonderful flavor, these two vegetables also add moisture to the batter.
The texture of these Carrot Zucchini Muffins is moist and tender and the interior of the muffins show a somewhat coarse yet uniform interior crumb with small irregular air holes, characteristic of a well-constructed muffin.
[Printable recipe follows at end of posting]
Ingredients:
2/3 cup sorghum flour
½ cup gluten-free quick cooking rolled oats
¼ cup brown rice flour
¼ cup coconut flour
¼ cup + 2 tbsp oat flour
2½ tbsp potato starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1½ tsp xanthan gum
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice
Pinch cloves
½ cup light brown sugar
2 large eggs, room temperature, lightly beaten
1/3 cup coconut oil
2 tbsp pure maple syrup
1½ tsp vanilla
½ cup Greek style vanilla yogurt
2 tbsp whole milk
¾ cup shredded zucchini
¾ cup grated carrot
¾ cup raisins
Streusel Topping:
¼ cup sorghum flour
¼ cup brown sugar, packed
3 tbsp quick-cooking rolled oats
1/8 tsp cinnamon
2 tbsp cold butter
Method:
Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
Yield: 12 muffins
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Perfectly domed, packed full of flavor, and topped with a tasty streusel topping, these Gluten-free Carrot Zucchini Muffins are a special treat!
Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
Yield: 12 muffins
Duchess Potatoes are one of the most elegant ways to serve mashed potatoes. To make this recipe, the cooked potatoes are traditionally pushed through a potato ricer (like the one in the photo below) which removes all lumps and makes the potatoes very light and fluffy. Alternatively, if you don’t have a potato ricer, a food mill could be used or the potatoes can be mashed really well with a potato masher but, with the potato masher, they won’t be quite as smooth and fluffy as when riced. Continue reading Decadent Duchess Potatoes
Every year, we grow cherry tomatoes in the garden. They are prolific producers and there is no way we can use up the pounds and pounds of tomatoes they produce. This time of the year, they can’t even be given away because it seems everybody has an over-abundance of them in their gardens. So, what to do with them? Turn them into a rich, thick, and flavorful Roasted Cherry Tomato Sauce! Continue reading Roasted Cherry Tomato Sauce
Today’s featured recipe from my kitchen is Roasted Parsnip and Pear Soup. The combination of the somewhat nutty flavor of the parsnips pairs well with the sweetness of the Bosc Pears. They balance each other well in this savory soup. Continue reading Roasted Parsnip and Pear Soup Recipe
When I want a quick and easy light meal, I will often make these Classic Tuna Melts. They are super easy to make and are wonderfully tasty. It’s amazing what can be done with a simple can of tuna and a few staple ingredients! Continue reading Classic Tuna Melts Recipe
Power balls (sometimes called energy balls, energy bites, or bliss balls) are a super tasty, portable, and convenient on-the-go snack. They are great for the lunch bags and they are the perfect pre- or post-workout snack.
Made with a blend of carefully selected ingredients, these tasty Prune and Pistachio Power Balls provide a great energy boost, particularly during the mid-afternoon slump when energy typically starts to wane for many.
Apart from the usual pantry staples, I bought all of the ingredients for the balls at my local bulk food store. It’s an ideal store for recipes like this one that call for small amounts of ingredients, such as green tea matcha powder, that some people might not have in their cupboards.
It saves money, too, since you only need to buy what the specific recipe calls for and, in some cases, the ingredients might not be ones the home cook would use up if an entire package or bottle had to be purchased.
These power balls freeze well and are great to have in the freezer for on-the-go snacks. Check out my posting for Peanut Butter Coconut Energy Bites for an explanation of the four main sets of ingredients typically found in these types of balls. In that posting, you will also find my tips for making energy balls.
[Printable Recipe Follows at end of Posting]
Ingredients:
6 oz dried prunes, coarsely chopped (apx 1 cup chopped)
½ cup quick rolled oats (gluten-free, if required)
1/3 cup sunflower butter
½ cup pistachios, shelled and finely ground (apx. 4 oz unshelled)
1 tbsp ground chia seeds
1 tbsp cocoa
2 tsp chocolate whey protein powder
1½ tsp green tea matcha powder
pinch fine sea salt
2 tbsp maple syrup
1 tbsp coconut oil
1 tsp vanilla
2/3 cup puffed quinoa cereal
½ cup sweetened shredded coconut
Additional finely chopped pistachios for rolling balls (optional)
Method:
Pulse prunes in food processor until they become paste-like or clump into a ball. Add the rolled oats, sunflower butter, pistachios, ground chia seeds, cocoa, chocolate whey protein powder, green tea matcha powder, salt, maple syrup coconut oil, and vanilla. Pulse mixture until ingredients are completely blended.
Add the puffed quinoa cereal and coconut and pulse just until combined. If mixture seems too dry, two to three teaspoons of water may be blended into ingredients. Place mixture in the refrigerator for about 20 minutes to chill.
Roll mixture by hand into bite-sized balls. For frame of reference, each ball should weigh approximately 27 grams. Roll balls in finely chopped pistachio nuts, if desired. Place balls on parchment-lined baking sheet and freeze for 20-25 minutes to firmly set. Store balls, in single layers separated by waxed paper, in airtight container for up to five days in the refrigerator or freeze up to three months for longer storage.
Yield: Apx. 18 balls
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No-bake Chocolate Almond Bliss Balls
Peanut Butter Coconut Energy Bites
Yield: Apx. 18 balls
[Copyright My Island Bistro Kitchen]
I like to use fresh produce when it is in season. It has so much more flavor than buying the same product when it is out of season. There are certain dishes that super fresh produce is essential and Fresh Peach Salsa is one of them. Versatile, this salsa can, of course, be used as a dip for tortilla chips and it can also be used as a topping for cooked fish, pork chops, or chicken breasts and for a number of other uses as well. Continue reading Fresh Peach Salsa Recipe
Everybody loves an easy square or bar to make that does not require careful watching as it bakes in the oven and that does not have to be frosted. Sweet Marie Bars fit nicely in that category. Taking only a few very basic ingredients, the result is one delectable treat that often finds its way on to sweet trays, particularly at Christmas.
Sweet Marie Bars have made their way into my picnic basket on more than one occasion since they are more like candy, in my opinion, than what we traditionally think of as squares or cookie bars.
This bar recipe has been around for a long time and is known by names other than Sweet Marie Bars. The core ingredients do not tend to change though the quantities may and, sometimes, the bars are iced with traditional frosting. I have seen them called Peanut Krispie Bars and a variation called Scotheroos that call for some butterscotch chips. There are probably other names for these bars and their variation(s). Regardless what they are called, they are one delectable treat any time of the year!
[Printable recipe follows]
Ingredients:
2 cups crispy rice cereal (e.g., Rice Krispies)
¾ cup salted peanuts
½ cup peanut butter
½ cup golden corn syrup
½ cup brown sugar, packed
1 tbsp butter
8 oz semi-sweet chocolate pieces or squares
¼ cup peanut butter
2 tsp butter
Method:
Line a 9”x9” square baking pan with tin foil and spray lightly with cooking spray (or grease with butter).
Stir the crispy rice cereal and salted peanuts together in a large heat-proof bowl (e.g., glass or stainless steel). Set aside.
In medium-sized, heavy-bottomed saucepan placed over low heat, combine the peanut butter, corn syrup, brown sugar, and butter. Stir until mixture is blended and heated. Do not boil.
Remove saucepan from heat and pour mixture over the cereal and peanut mixture. Stir to mix. Press mixture into prepared baking pan.
For topping, melt the chocolate in a microwave-safe bowl, a few seconds at a time. When chocolate is about half melted, stir in the peanut butter and butter. Continue to microwave in short bursts of seconds until chocolate is melted. Pour the topping over the square in pan and smooth with a knife or small flat metal spatula. Let cool completely to room temperature before lifting square from pan and cutting it into squares or bars of desired size. Square may cut out better if cooled square has been placed in the refrigerator for 15-20 minutes.
Yield: One (1) 9” pan of squares/bars
Yield: One (1) 9” pan of squares/bars
[Copyright My Island Bistro Kitchen]
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Chives, a perennial plant related to onions, are one of the season’s earliest gems. I generally cut back part of the patch to keep the chives producing all season long. But, letting some of the chives reach the flower blossom stage has its perks, too, and one of those perks is Chive Vinegar. Continue reading Homemade Chive Vinegar Recipe
Living where we do, here in PEI, we have access to fresh local lobster and we make the most of it! The lobster fishery plays a major part in PEI’s economy and many people work in one of the many facets of this industry.
We are blessed on the Island with great food from the waters that surround our Island and from the rich red soil of our fertile land.
Combining foods from the sea and land, my recipe for Lobster Chowder features fresh lobster and potatoes, both foods for which PEI is known. Some creamed corn, milk, cream, and a flavorful lobster stock make this a rich, decadent, and delectable chowder. Follow the step-by-step preparation and cooking directions to create a lobster chowder feast. Continue reading PEI Lobster Chowder Recipe
