Month: September 2012

Spicy Buttermilk Mashed Potatoes

Image

4 large potatoes, peeled, cut into thirds
1/2 c. buttermilk
1/2 c. unsalted butter, softened
1 tbsp. cumin, ground
1 tbsp. onion powder
1 tbsp. garlic, ground
1 1/2 tbsp. ancho chile, ground
2 tsp. sea salt, finely ground

Place potato pieces into a large, heavy-bottomed pot of boiling water and boil until fork-tender, approximately 30 minutes. Remove cooked potato pieces and drain. Place potatoes into the bowl of a stand mixer fitted with a paddle attachment and mix with butter and buttermilk on a low speed until smooth. Mix in the cumin, onion powder, garlic, ancho and salt, and once incorporated increase the speed of the mixer to whip potatoes to a smooth consistency. Whip for just 2-3 minutes and remove. Serve immediately or store in a covered container in the refrigerator for up to 3 days.

AUTUMN FRUIT SALAD with PLUMS, DRIED CHERRIES & WALNUTS

Image

AUTUMN FRUIT SALAD with PLUMS, DRIED CHERRIES & WALNUTS

Juice and zest of one large lemon
1/4 cup honey
1 teaspoon fresh thyme, minced (or more if desired, but start slow)
1 tablespoon walnut oil
1/2 teaspoon salt
1 cup raw walnuts
2 cups plums, diced
1 cup pears, diced
1/2 cup dried cherries (cranberries would work well, too)

Preheat oven to 375. In a small bowl, whisk together lemon juice and zest, honey, thyme, walnut oil and salt. On another bowl, toss walnuts together with 3 tablespoons of the dressing, then spread over a baking sheet that has been lined with a silpat or parchment paper. Toast for about 10 minutes, shaking pan periodically, until growing fragrant and brown.  Set aside to cool and crunch up.

Toss fruit together with the remaining dressing. Ideally, to preserve crunchy texture, you’ll want to wait until just before serving to combine with the nuts, so if it’s going to be a while, store them separately. Enjoy on a crisp but still sunny afternoon.

http://www.apronstringsblog.com

Andrew performing at We Day

Image

We Day is an educational event and the movement of our time—a movement of young people leading local and global change. We Day is tied to the yearlong We Act program, which offers curricular resources, campaigns and materials to help turn the day’s inspiration into sustained activation. We Day is the fuel for the spark created by Free The Children and Me to We, to realize their shared goal of enabling young people to make the world a better place.

This year the event was held at the Air Canada Center and some of the performers included Nelly Furtado, Hedley, Jennifer Hudson, Demi Lovato and Shawn Desman.  Andrew was so happy to be a part of such a inspirational event for a great cause.

WagJag: $14 for one dozen cupcakes Cupcake Culture (a $31.75 value).

WagJag: $14 for one dozen cupcakes Cupcake Culture (a $31.75 value).

Click on the link above to take advantage of this deal!
Offer Details

  • Expires October 2, 2013
  • Limit 2 vouchers per person, 2 per visit. May buy more as gifts
  • Call to order. Order must be placed 48 hrs in advance
  • Order must be placed between 9am-5pm Monday to Friday
  • Not valid with other offers. No substitutions or frosting colour requests
  • Extra fee for delivery ($15 within delivery area)
  • Does not include tax. No cash value. No cash back
  • Limited quantities available
Highlights

  • Gourmet cupcakes
  • Chocolate, vanilla and Oreo flavours
  • Nut-free and made from scratch
  • Natural ingredients with no preservatives
  • Delivery area: west to Dufferin, south to Bloor, east to Victoria Park and north to Rutherford

Beautifully frosted cupcakes, much like beautifully dressed women, are almost impossible to resist and may wind up in the arms of George Clooney if left unattended too long. Give bewitching baked goods the attention they deserve with today’s WagJag: $14 for one dozen cupcakes Cupcake Culture (a $31.75 value).

Quick and easy lentil soup

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 14.5 ounces low-sodium vegetable or chicken broth
  • 3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
  • 2 teaspoons red-wine vinegar

Directions

  1. In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.