Iced Lavender Lemon Shortbread Cookies

COOKIES
1 cup unsalted butter, at room temperature
¾ cup icing sugar
2 tbsp lemon juice
1 ½ tbsp freshly grated lemon zest (about 2 large lemons)

⅛ tsp salt
⅓ cup cornstarch
2 ½ cups all purpose flour
1 tbsp dried lavender flowers




ICING
1 cup confectioner’s sugar
3 tsp dried lavender flowers
2 tsp freshly grated lemon zest (about 1 large lemon)
1–2 tbsp lemon juice*

*I ended up using a bit more lemon juice. If you don't want it as lemony, then add a little bit of water if needed

COOKIES

1. Cream together the butter and confectioner’s sugar until smooth. Mix in the lemon juice (or extract) and zest. Set aside.
2. Sift together the salt, cornstarch and flour. Add this to the butter mixture and stir until the flour coats the butter but isn’t completely worked in. Add the lavender flowers.
3. Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know it’s done when it forms easily into a dough ball. Try not to overwork the mixture or you will end up with tough cookies.
4. Flatten the dough out into a disc and place in a plastic re–sealable bag. Refrigerate for 30 minutes (or up to three days).
5. Preheat the oven to 325° F.
6. Take the fully–chilled dough and place it on top of a piece of parchment. Using a rolling pin, roll the dough out to a thickness of 1/3 inch. Cut into desired shapes with cookie cutters. (This dough barely spreads, so don’t worry about leaving a lot of space between each cookie.) Remove the scraps from between each cookie and re–form into a flat disc. (If dough has become too soft or warm, re–refrigerate it for a few minutes before attempting to roll it out.)
7. Lift up parchment paper and place on top of cookie sheet. Transfer sheet to upper third of oven and bake for about 15 minutes (or until the edges of the cookies just start turning golden on the edges). Allow to cool before icing. 

ICING

1. Whisk together first three ingredients. Start mixing in lemon juice by using one tablespoon at first, then continue adding in only enough to produce a smooth, fluid icing.
2. It is easiest to ice the cookies by dipping the tops into the icing and turning them over onto a wire rack (that has a paper towel under it to catch the drips). The icing will dry on the cookie and not stay sticky.

Serves 20 (approx). Recipe from Montcarte.

Calories per serving: 206
Fat: 9.3g
Cholesterol: 24mg
Carbs: 29.2g
Protein: 1.4g
Source of vitamin A.

These cookies are spectacular! Very easy to make and also beautiful to look at. These cookies are light tasting yet flavourful. However, they are pretty high in sugar and saturated fat, so I would keep them as a once in awhile indulgence;  but this is easily now my most favourite cookie recipe. 

Brown Butter Gnocchi with Spinach and Pine Nuts

16-ounce package gnocchi
2 tbsp butter
2 tbsp pine nuts
2 garlic cloves, minced
10-ounce package fresh spinach
¼ tsp salt
¼ tsp ground black pepper
¼ cup finely shredded Parmesan cheese

1. Cook gnocchi according to package directions, omitting salt and fat; drain.
2. Heat butter in a large nonstick skillet over medium heat. 
3. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. 
4. Add garlic to pan; cook 1 minute. 
5. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. 
6. Stir in salt and pepper. 
7. Sprinkle with Parmesan cheese.

Serves 4. Recipe from MyRecipes.com.

Calories per serving: 289

Fat: 10.8g

Cholesterol: 20mg

Carbs: 40.3g (1.8g fiber)

Protein: 9.5g

Low in cholesterol and sugar. Great source of vitamin A, vitamin C and manganese. Good source of calcium and iron.

This was delicious and quick to prepare. I wasn't sure if the combination of ingredients was going to be enough, but I was wrong, it was very flavourful. A great vegetarian option. 

Blueberry-banana Smoothie

1 ripe banana
½ cup blueberries
8 almonds
½ tsp honey or brown sugar
1 ½ cup skim milk

1. Combine ingredients in a blender/mixer and serve

Serves 1.


Calories per serving: 332
Fat: 5.7g
Carbs: 59.2g (6g fiber)
Protein: 16.2g
Low is saturated fat and cholesterol. High in calcium, vitamin A, vitamin C, phosphorus and riboflavin. Good source of iron.


This is a delicious breakfast smoothie. I love blueberries and it's great to know that they are rich in antioxidants. 

Ajee's Chow Mein

1 pkg chow mein noodles
3 tbsp olive oil
2 cloves garlic
1 medium onion
2 lbs chicken breast or thighs, cut up
1 tsp salt
pinch of black pepper
1-2 weri pepper, diced
2 crowning tbsp tomato paste
2 cups of your favourite veggie mix

1. Boil noodles according the the directions on the package and set aside
2. Heat the oil in a large pot on medium heat
3. Add onions and garlic and cook until golden
4. Add chicken, sprinkle with a pinch of salt and cook until juices run clear
5. Add the 1 teaspoon of salt and pinch of black pepper
6. Add veggies and cook for about 5 minutes
7. Turn heat down to low
8. Add the weri pepper and tomato paste
9. Add half the noodles and mix thoroughly, then add the other half and mix well and serve

Serves 6.


Calories per serving: 685
Fat: 31.8g
Cholesterol: 129mg
Carbs: 45.2g (6.1g fiber)
Protein: 53.8g
Great source of iron and vitamin C, niacin and selenium.

There is nothing better than grandma's cooking, and this is one of my favourite dishes that I learned from her (besides curry of course). This is West Indian style chicken chow mein. 

Potato Leek Soup

3 medium leeks
3 tbsp butter or margarine
3 medium potatoes, peeled and thinly sliced
3 cups water
2 chicken stock cubes
1 cup of light whipping cream
1 cup skim milk
1 tsp salt
1/4 black pepper
dill or chives for garnish

1. Cut off roots an hard leaves from leeks and discard
2. Cut each leek lengthwise in half; rise them thoroughly of the sand
3. Cut the leeks crosswise into 1/4 inch pieces, both white and green parts, enough to make 2 cups
4. In a saucepan over medium heat, in hot butter, sautée the leeks for 5 minutes
5. Add potatoes, water and chicken stock cubes and heat until it boils.
6. Reduce heat and simmer for 30 mins
7. In a covered blender at low speed, blend half the mixture until smooth and pour into a large pot; repeat with the remaining half
8. Stir in remaining ingredients over low heat; cook until it's thoroughly heated and serve 

Serves 12. Recipe from The Good Housekeeping Illustrated Cookbook.

Calories per serving: 113
Fat: 6.1g
Cholesterol: 12mg
Carbs: 13g (1.7g fiber)
Protein: 2.3g
Great source of vitamin A and vitamin C. Good source of calcium and iron.

This is one of my favourite soups! Perfect on a cold day, warms you up to your toes. Make sure to really let it blend in the mixer for that perfect creamy restaurant quality taste. 

Paul's Super Delicious Chicken Salad

Baby romaine salad
Tomatoes
Strawberries
Hard-boiled eggs
Onion
Chicken breast
Ancient mustard
Salt
Pepper
Light caesar dressing

1. In a skillet, cook chicken breast slices in salt, pepper and mustard
2. Combine the remaining ingredients in a salad bowl 
3. Serve salad and lay chicken on the bed of salad

Serves 2. (or more depending on how much of each ingredient used)

Calories per serving: 330
Fat: 15.1g
Cholesterol: 259mg
Carbs: 11g (2.7g fiber)
Protein: 35.8g
Great source of selenium, niacin, vitamin C and vitamin A. Good source of calcium and iron.

Sorry I haven't posted anything in awhile! Paul had made this salad back in October some time. This was so delicious! Very easy to make, as most salads are; this is variant to a previous post back from August. I really like the addition of egg and strawberries.

Pumpkin Spiced Muffins

15 oz pumpkin purée
4 eggs
1 cup unsweetened applesauce
⅔ cup water
2 cups brown sugar
3 ½ cups whole wheat flour
2 tsp baking soda
1 ½ tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

1. Preheat oven to 350°F (175°C).
2. Grease and flour 2 medium dozen muffin pans.
3. In a large bowl, mix pumpkin purée, eggs, applesauce, water and brown sugar until fully blended.
4. In a separate bowl, mix together whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
5. Slowly add dry ingredients to the first bowl until completely blended.
6. Pour into muffin trays and bake for 50 minutes.
7. Muffins are done when toothpick inserted in centre comes out clean.

Serves 22.


Calories per serving: 148
Fat: 1.1g
Cholesterol: 34mg
Carbs: 31.5g (1.3g fiber)
Protein: 3.4g

Great source of selenium and vitamin A. Good source of vitamin C, calcium and iron. Low in saturated fat.

When I first made this recipe I had used only 1 tsp of cinnamon and ½ tsp of ginger and had baked a loaf, I found that it was a bit too much ginger for me and I really like cinnamon, so for these muffins I adjusted accordingly. And I am very glad I did, these muffins are super moist, fluffy and yummy with just the right amount of spice. This is a great autumn treat.