Categories
Recipes

7+ Ways To Use Gourmet Smoked Sea Salt

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Whether you’re a seasoned pro looking for inspiration or brand new to the world of gourmet salts – we’ve got you covered. Together we’ll dip our toes into the world of smoked sea salt and tackle the number one question us foodies face:

…What am I supposed to do with this?

While the vast array of choices and flavors may seem overwhelming, the answer is actually rather simple:

Use them!

(Oh come on! I can see you guys rolling your eyes right now, but hear me out!)

There is no right and there is no wrong way to use these salts.

I’ve got friends who indulge in smoked salts breakfast, lunch, and dinner (7 days a week / 365 days a year -no joke) and others who only sprinkle smoked salt atop decadent desserts. The only limit is our own imagination… So go ahead  – play with your food! Experiment with flavors! Push your boundaries! Try something new!

After all, isn’t this what cooking is all about?

. . .

Still stuck for inspiration? Here’s 7+ ways to enjoy smoked sea salts – from morning breakfast to savory desserts!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/10/STV_6967.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”A Pinch For Breakfast” admin_label=”Blurb”]

Start your day off right by embracing the hearty, campfire essence in your breakfast with a dash in your scramble or dusted over your eggs benedict. Pair with thick slices of avocado or crispy bacon to create a meal that will keep you full for hours!

Not ‘egg’-cited about eggs?

Try a pinch over warm, buttery pancakes for an irresistible combination of salty, sweet, and smokey – just like those from early morning lake days!

[/et_pb_blurb][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/10/Piglet-2.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Vegatarian Substitute” admin_label=”Blurb”]

This little piggy went to the market.

This little piggy stayed home.

This litt-

Wait. No. Times are changing, diets are changing, and more and more little piggies are no longer going to the market (unless they’re going to pick up some nice plump tomatoes, bright green romaine, a bit of fresh cucumber, and then going wee-wee-wee all the way home of course!)

Now you can embrace the bold flavor that bacon brings to the table – without the little piggy of course. Just a touch of smoked sea salt on deviled eggs, overtop a leafy green salad, or in a homemade vinaigrette dressing will give you that smokey, salty taste (and crunch!) of a bacon crumble -all while letting a little piggy stay home.

[/et_pb_blurb][et_pb_blurb title=”SMokey Snacks” admin_label=”Blurb”]

For a savory snack try adding a dash to perfectly ripe sliced tomatoes, dust it over sautéed edamames, or indulge in smokey salt-roasted pumpkin seeds.

Looking for something a little sweeter?

Add a sprinkle over juicy melon, caramel apples, or a bowl of fresh fruit for a salty-sweet treat that will leave you wanting more!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/10/Potatoes.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Smokey Starches” admin_label=”Blurb”]

As an avid potato lover…

I AINT GOT NO TYPE!

So (if you’re anything like me) go right ahead -mash, bake, boil, fry, roast, and dress up those bad boys with a hint of smoke!

Still need a little inspiration? Sprinkle smoked salt into baked sweet potatoes or onto a tried and true potato salad recipe. For both a sensory and savory overload, use it as a striking finish for rich, creamy pasta.

Wanna get fancy? (-but not too fancy am I right?)  Try adding a pinch to good ol’ macaroni-and-cheese and watch as your family and friends revel in your new found gourmet cooking skills. Go on, take a bow.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/10/STV_8024.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Meats & MAins” admin_label=”Blurb”]

Smoked sea salt brings a touch of the grill inside, and as such are most known for their role in a variety of meats and main dishes. From transforming homemade burger patties, to sealing in moisture and adding flavor to grilled chicken -the options are virtually endless. For even more flavor options, get creative and combine it with your signature blend of spices or use it as a smokey addition to homemade barbecue sauce.  

Try using smoked sea salt as a dry rub for steak, poultry, pork, or fish for a main course that’s dizzyingly satisfying.

Or

Bring the grill indoors by adding a dash of smoked sea salt to slow cooked ribs. (Now if you’ll excuse me, I’m gonna go drool in the corner).

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”A Smokey Cocktail” admin_label=”Blurb”]

While baby goats in pajamas may be the best thing since sliced bread (-no seriously. Google it), smoked salt may be the best thing for the Bloody Mary since the pickle.

Sounds crazy, I know but hear me out.

The tomato and smoke blend together create an almost too perfect combination to shock and delight your taste buds. Try it (or better yet, try it while you google baby goats in pajamas) -you can thank me later.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/10/Icecream-2.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Salty Sweets” admin_label=”Blurb”]

Last but certainly not least comes my favorite flavor combination, the salty sweet.

Try adding a toasted crunch to salted caramel ice cream, or a bold smoke to hot buttery popcorn. Sprinkle atop delicate desserts like chocolate caramel strawberries or add a dash to warm chocolate chip cookies and dip them in milk!

Not quite your style? Go ahead and turn up the smokey by adding it to roasted peaches served with a bourbon syrup.

Oop, looks like you’re drooling.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

. . .

There we have it, over seven ways to enjoy smoked sea salt!

Whether you keep the cooking classic or dare to think outside the box, I hope at least one of them inspired you to get out there and play with your food!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/04/7-ways-to-use-smoked-sea-salt.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Roasted Broccoli and Parmesan Shrimp Recipe

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

 

Calling all Supermoms & Superdads. All Boss Babes and Busy Bees.

Here’s a recipe you’ll want to keep on the back burner -especially when it’s been one of those days…

You know the ones where all you want to do is put your feet up and pour yourself a generous glass of wine or maybe dig into a pint of cookie dough ice cream (I knew I’d be back for you ice cream!). But instead, work kept you late again for the fourth time this week, you barely survive the traffic, you get home and the dogs are barking, the kids are screaming, your house looks like a tornado ripped through it, and you yourself are feeling hangry at best.

Have no fear cause this recipe is ready in less than half an hour so you can get back to what you wanted to do in the first place – put your feet up and binge Netflix

(can I get an amen?)

Pair this with a simple salad, mashed potatoes, or topped on a warm bowl of pasta and you’ve got a winning dish that didn’t leave you slaving over the hot stove. I myself paired this with cauliflower mashed ‘potatoes’ (a recipe that will be coming soon!)

P.S. The shrimp itself (minus the broccoli) makes for an incredibly easy, but savory appetizer.  -Try it and you can thank me later!

Before we get started, there’s just a couple things I want to mention that will make this dish so much easier and tastier than it already is!

  1. To get this show on the road and meal into the oven even faster toss frozen shrimp into a bowl of cold water shrimp in a bowl of cold water BEFORE doing anything else. The shrimp will thaw as you chop the broccoli and prep the baking dish. All you lucky ducks who plan ahead and already have thawed or fresh shrimp can skip this step.
  2. Don’t shy away from the heat. I’m the kind of person who MAJORLY dislikes anything spicy so I was unsure about using chili flakes in this dish. However, in the end I’m extremely glad I did! It gave the dish more flavor with just a gentle touch of heat (one that won’t leave you with your mouth open looking like a panting dog!). If you’re hesitant about spicy foods, I urge you to try just a touch – you wont regret it! Of course, if you’re one of those people who LOVE spicy go crazy and pile it on there!

 

Alright, that’s enough chit chat – Let’s get on with it! Turn up (what feels like my personal theme song at the moment) “Ain’t No Rest For The Wicked” by Cage The Elephants and let’s get started.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/09/STV_8044.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Serves: 4    Prep Time: 5 minutes   Cook Time: 20 minutes   Preheat: 400 degrees

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Ingredients” admin_label=”Blurb”]

  • 1 (625g) package of shrimp – peeled and deviened
  • 3 1/2 cups of broccoli florets
  • 1/2 cup of parmesan cheese – divided
  • 3 tablespoons of olive oil – divided
  • 1 teaspoon of dried oregano – divided
  • 1 teaspoon of onion powder – divided
  • 1/8 – 1/4 teaspoon of chili flakes – divided
  • Everyday S & P to taste

Looking for a different taste? Instead of Everyday S & P try seasoning your dish using Peppered Citrus, Delightfully Dill, Casually CajunBurnt Timber, Thai Ginger, or Tuscan Sun!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions” admin_label=”Blurb”]

Preheat the oven to 400 degrees Fahrenheight. Then line a baking sheet with aluminum foil and sprayed with non-stick cooking spray to make for an easy cleanup.

In a large bowl toss together broccoli and half of the parmesan, olive oil, oregano, onion powder, and chili flakes. Add salt & pepper to taste. Mix together until the broccoli is evenly coated.

Place broccoli mixture onto the prepared baking sheet and cook for 10 minutes.

While broccoli is cooking, toss together the shrimp and the remaining parmesan, olive oil, oregano, onion powder, and chili flakes. Season with salt & pepper, then toss until the shrimp is evenly coated.

After 10 minutes, remove baking sheet from the oven and carefully add the prepared shrimp. Place back into the oven for 6-9 minutes or until the shrimp is cooked through and opaque.

Then, grab a big plate and dish up cause dinner is served!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/09/STV_8029.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

That’s all there is to this satisfying parmesan shrimp dish – thats all ready in less than 30 minutes! Now that was easy!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/04/Roasted-Broccoli.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Lemon Lavender Shortbread Cookies | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]Sticking with my new found edible flower obsession (that was sparked by the lovely Lilac Lemon Salad), these cookies mirror my three favorite things:

Edible flowers, lemon, and of course food!

So thus, right after finishing the beautiful Lilac Salad I quickly turned to the internet to order up some culinary lavender -specifically for these cookies. (On second thought, perhaps my love of edible flowers was just meant to be. I wanted to create these cookies months before The Humble Kitchen was born!) 

Eager, I (not so) patiently awaited their arrival.

And waited.

And waited.

And waited -until finally, the day came that these purple dried flowers arrived on my doorstep! (In all seriousness, it didn’t take that long. I’m just mega impatient.)

Like a child on Christmas Day, I tore into the box and then (unlike a child on Christmas Day) got to baking! I’ll admit, I was a bit nervous about how these cookies would turn out seeing as they don’t have any real dairy in them. After all, what’s a shortbread without its distinct buttery goodness?

To my surprise, delightful!

These cookies turned out not only stunning but absolutely savory!

Cookie monsters, here’s a recipe to slow you down and keep you satisfied. This is not a cookie you can devour one after the other (my inner cookie monster already tried that…). Rather, these lovely cookies are to be enjoyed nice and slow as you discover hints of lemon and bursts of lavender.

So how about we slow it down. Turn up “Hey There Delilah” by the Plain White T’s and let’s get baking!

[/et_pb_blurb][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7722.jpg” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”3.23″ animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]

Makes: Approximately 24 cookies, depending on the size of your cookie cutters!   Prep time: 20 minutes   Total Time: 1 hour 30 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Lavender Cookies” image_max_width=”none” admin_label=”Blurb” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]

  • 2 1/2 cups of flour
  • 1 1/2 cups of powdered sugar
  • 1 cup of dairy free butter, softened (I actually used a dairy free margarine, because again when you live in a small town you take what you can get… and it still turned out lovely! P.s. I know what you’re gonna say ‘Isn’t all margarine dairy free? ‘ Apparently not…)
  • 1 egg
  • 1/2 – 1 tablespoon of culinary lavender
  • 1 teaspoons of vanilla extract
  • 1 teaspoon of lemon zest
  • 1 teaspoon of baking soda
  • 1 teaspoon of cream of tartar
  • 1/4 teaspoon of Sel Gris Sea Salt, Himalayan Pink Sea Salt, or Crystal Maldon Sea Salt

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Lavender Glaze” image_max_width=”none” admin_label=”Blurb” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]

  • 1/2 cup of powdered sugar
  • 1 tablespoon of coconut milk
  • 1 teaspoon of culinary lavender
  • 1/2 teaspoon of vanilla extract
  • 1 drop of red food coloring (optional)
  • 1 drop of blue food coloring (optional)

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7719.jpg” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”3.23″ animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb title=”Directions” image_max_width=”none” admin_label=”Blurb” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]

Let’s start with the lavender cookies themselves:

  1. Combine the powdered sugar, butter, vanilla, lemon zest, and egg in a large mixing bowl. Set aside.
  2. In a smaller bowl sift together flour, lavender, baking soda, cream of tartar and the sea salt.
  3. Slowly combine the sifted flour and lavender with the sugar and butter mixture. Stir until evenly mixed.
  4. Place the dough between two sheets of parchment paper and roll until the dough is about 1/4″ thick. Place in the refrigerator for at least an hour.
  5. Once an hour is up, or you’re ready to keep cooking preheat the oven to 375 degrees.
  6. Remove the dough from the fridge and place on a floured countertop. Use a cookie cutter to cut the dough into any shape you desire and then place them on a parchment lined cookie sheet.
  7. Bake for 7-8 minutes or until the bottoms are slightly golden. Keep a watchful eye on them, as you don’t want to overcook them!
  8. Remove from heat and let cool completely on a baking rack.

Moving on to the glaze: 

  1. Simply mix together the powdered sugar, coconut milk, vanilla and lavender.
  2. Once the cookies are cool, dip or drizzle the tops of the cookies and then return to the rack to set.
  3. Once the glaze has hardened grab your tea, a cookie, and take a big bite!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7736.jpg” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”3.23″ animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]

There we have it! Absolutely beautiful cookies with my favorite combination, edible flowers, and lemon. Enjoy as a welcome addition to tea or an after supper treat!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” column_structure=”1_2,1_2″][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Lemon-3.jpg” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”3.23″ animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_blurb image_max_width=”none” admin_label=”Blurb” _builder_version=”3.0.74″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][/et_pb_blurb][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”3.23″ animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Breakfast Hash Brown Muffins

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

In all honesty, I am definitely the kind of person who eats the same breakfast every day (Helloo Blueberry Smoothie). It’s fast, easy, and I know it will keep me full for hours. However, on those perfect lazy Sundays I can’t think of anything better than letting the morning slip quietly by and then sitting down to enjoy an outdoor brunch with my family.

In honor of all lazy Sunday mornings, here are some adorable hash brown muffins to start the day! These little guys got your eggs, ham, and hash browns all in one go! Plus, with only 15 minutes of physical cooking and a quick toss in the oven, you’ll be drinking coffee on the deck in no time!

So go ahead and turn up “Just Another Day In Paradise” by Phil Vassar and let’s start cooking!

P.S. Guys, if you’ve never heard that song before, you absolutely need to now! Welcome in another beautiful day with this beautiful, heartwarming song.  I may be the biggest baby you know, but I honestly tear up every time I hear it. Happy tears guys, I’m not trying to scare you off here! 

[/et_pb_blurb][et_pb_blurb title=”One Quick Note” admin_label=”Blurb”]

With this recipe, ideally the shredded hash browns are thawed for the best results.

I know. I know.

Nothing’s worse than finding a recipe you want to try right now that calls for something being thawed overnight.

Now because when I want something -I want something; I tossed my hash browns into a glass bowl and then into the oven at 350 degrees for 5-10 minutes to soften them up.

They still turned out great, plus I made my coffee in the meantime, so it was a win win.

Of course, for less work (and if you’re more forward thinking than me) simply toss them in the fridge the night before.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7600.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Makes: 24 breakfast muffins   Prep Time: 15 minutes   Total Time: 45 minutes   Preheat: 400 degrees

[/et_pb_blurb][et_pb_blurb title=”Hash Brown Crust” admin_label=”Blurb”]

 

  • 1 650g bag (roughly 7 cups) of shredded hash browns, thawed
  • 2 cloves of garlic, minced
  • 1 egg
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried parsley (or 3 teaspoons of fresh parsley from our herb garden!)
  • 1/2 teaspoon of Sel Gris Sea Salt, or Himalayan Pink Sea Salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of paprika

 

The options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually Cajun (just omit the paprika in the recipe if you go this route!), Everyday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Egg Filling” admin_label=”Blurb”]

  • 12 slices of thinly sliced ham, cut in half
  • 12 eggs
  • 1/2 cup of coconut or almond milk
  • 1 1/2 teaspoon of dried parsley (or 4 1/2 teaspoons of fresh parsley from our garden)
  • 1/2 teaspoon of  Sel Gris Sea Salt, or Himalayan Pink Sea Salt 
  • 1/2 teaspoon of pepper

 

Same thing with the egg filling, the options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually CajunEveryday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions” admin_label=”Blurb”]

Preheat the oven to 400 degrees Fahrenheit and prepare two 12 cup muffin tins with a quick spray of some non-stick baking spray.

Alternatively, you could try lining the tins with muffin baking cups to save on clean up. I never did, but I can’t imagine that they would turn out that much different besides the hashbrowns not being as tanned.

Starting with the hash brown crust: 

  1. Mix together the hash browns, minced garlic, single egg, oil, parsley, salt, pepper, and paprika in a large bowl until the hash browns are evenly coated.
  2. Split hash brown mixture evenly among the 24 baking cups. Using your fingers or a spoon, be sure to build the mixture up along the bottom and sides of the baking cup -essentially aiming to create a cup for your egg filling to sit in.
  3. Bake hash brown crust in the preheated oven for 10-15 minutes or until its slightly browned and crispy.

For the egg filling:

  1. While the hash brown crust is cooking combine the eggs, milk, parsley, salt and pepper in a large bowl.
  2. Once the crust is slightly browned, place half a slice of ham into each cup and pour the egg filling evenly on top, stopping when the tin is roughly 3/4 full.
  3. Bake in the oven for another 10 to 15 minutes or until eggs are fully cooked.
  4. Remove from oven and let cool before removing them from their muffin tins. The easiest way to do that is to take a silicone spatula around the outside of the cups.
  5. Serve hot (or warm) and enjoy!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7603.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

That’s all there is to these easy breakfast muffins that are perfect for lazy Sundays!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Breakfast-4.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”][/et_pb_blurb][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Broccoli Grape Salad Recipe | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

As we established back with the Bacon Wrapped Salmoneverything is better with bacon. Even salad. Even broccoli  Watch out broccoli haters, because this little salad is about to change your mind real quick!

This is arguably not the healthiest salad around, thanks to our sugary dressing… but sometimes (in salad, and in life) you just need a little extra sweetness to get through some undesirable situations.

Like eating broccoli.

Okay, I’m only kidding!

In all seriousness, I absolutely love broccoli!

However, as with any kid, when I was little I fought tooth and nail to avoid it… but now that I’m a big kid, I dearly appreciate what that mighty green vegetable has to offer! Like twice the vitamin C of an orange, almost as much calcium as whole milk, not to mention it’s anti-cancer and antiviral properties thanks to our pal selenium!

Yeah. I’ll take one of those, please.

It was actually broccoli salad (not this one specifically, but this recipe was inspired by it!)  that got me eating my broccoli. Looking back, it was likely due to the sugar in the dressing, but hey -it got me hooked! So if you’re a broccoli hater or simply need a little extra sweetness in your day (while still reaping the benefits broccoli has to offer) then turn up “Never Gonna Give You Up” by Rick Astley and let’s get right into it!

 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7669.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Serves: 8   Prep Time: 20 minutes   Total Time: 1 hour 20 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Text”]

ingredients

  • 16 -20 slices (roughly 1 pound) of bacon, cut into 1-inch pieces
  • 7 cups of fresh broccoli florets
  • 3 cups of cauliflower florets
  • 1 cup of mayonnaise or vegenaise
  • 1 cup of red and/or green seedless grapes, halved
  • 1/2 cup of finely chopped red onion
  • 1/4 cup of sugar
  • 2 tablespoons of red wine vinegar

directions

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble when cool.
  2. In a large bowl, stir together mayonnaise, grapes, red onion, sugar, and vinegar. Add broccoli, cauliflower, two-thirds of the bacon and mix until evenly coated. Place the remaining bacon in the refrigerator.
  3. Cover and chill the salad for at least 1 hour before enjoying.
  4. Sprinkle reserved bacon over the salad just before serving.
  5. Dish up & Enjoy!

 

Want a savory twist? Try adding just a pinch of Crystal Maldon, Sel Gris, or Himalayan Pink Sea Salt overtop of your salad for that mouthwatering, salty-sweet taste!

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7677.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we have it! A beautiful, delicious salad that will leave any broccoli haters wanting more!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Dairy-Free.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Spinach Raspberry Salad Recipe

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

Welcome the sun and warm weather with this sweet and sunny salad! From the bright red berries, the sweet dressing, and the candied almonds -you’re gonna start to wonder how a salad so sweet (and delicious) can be soo good for you!

Salad isn’t supposed to taste this good after all.

But I insist -it is!

All that spinach isn’t just sitting there looking pretty!  Spinach is a major superfood loaded with nutrients important for skin, hair, and bone health. Not only that, I heard that after you eat some you acquire a secret strength… enough to defeat your worst enemies in a single (…okay, a few) punches!

Don’t believe me? Just ask Popeye.

(and if you don’t know what I’m talking about, you definitely need to watch this!). 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_video src=”https://www.youtube.com/watch?v=pcOrSWr2HLU”][/et_pb_video][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

If that’s not a good enough reason to eat spinach then I don’t know what is!

So thanks to its valuable nutrients, sweetness (and not to mention the strength acquired after eating spinach), this lovely little salad makes the perfect addition to any meal -from patio lunches to candlelight dinners. Speaking of which, it’s a real easy dish to make your sweetie after they’ve had a long day.

Just a hint-ity hint hint to you romantics out there!

What are we waiting for? Turn up “The Boys of Summer” by Don Henley and let’s get started!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7073.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Spinach Raspberry Salad”]

Serves: 8   Prep Time: 15 minutes   Total Time: 15 minutes

  • 1lb (16 ounces, or approximately 10 cups) of baby spinach, washed
  • 2 cups of raspberries, washed
  • 0 – 1/4 cup of red onion, thinly sliced  (depending on how much you want to kiss your sweetie later. I used an 1/8th of a cup  …cause I only kinda wanted to…aha)

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Dressing”]

  • 1/4 cup of sugar
  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 1/4 teaspoon of paprika

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Candied Almonds”]

  • 1/2 cup of sliced almonds
  • 2 tablespoons of brown sugar
  • 1 tablespoon of water
  • 1/4 teaspoon of vanilla extract
  • 1/8 teaspoon of Sel Gris or Himalayan Pink Sea Salt (Just a pinch!)

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions”]

Start with the candied almonds. Begin by combining almonds, brown sugar, water, vanilla, and salt in a small saucepan. Turn the burner to medium heat and  stir constantly for 2-3 minutes or until the almonds are evenly covered and most of the water has boiled off.

Remove from heat and spread out almond slices on a layer of wax paper. Allow to cool while you work on the rest of the salad.

P.s. These make a tasty snack! If you’re anything like me, you’re gonna wanna make extra!

Just a side note: The almonds will be slightly sticky if made right before mixing the salad. I think it’s great, as it sticks to the leafy greens! However, if you don’t want that, make the candied nuts an hour or so before preparing the salad to allow the almonds to cool thoroughly.

In a jar or other container combine sugar, olive oil, vinegar and paprika. Shake well until evenly mixed. Set aside.

In a large bowl combine together all the ingredients that make up the raspberry salad base. Add the dressing and candied almonds. Toss until the leafy greens are evenly coated.

Dish up and enjoy!

Want a savory twist? Try adding just a pinch of Crystal Maldon, Sel Gris, Japanese Matcha, or Himalayan Pink Sea Salt overtop of your salad for that mouthwatering, salty-sweet taste!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7097.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we go! That’s all there is to this beautiful summer salad. As with the Smashed Blackberry Salad, this dish is best enjoyed outside in the sunshine!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image][/et_pb_image][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Spinach-4.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Lilac Lemon Salad

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” custom_padding=”17.9688px|0px|0px|0px”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

Remember how I said that playing with berries was the best part of summer dishes?

I was wrong. I was dead wrong.

Playing with the flavors of berries is one thing…but playing with flowers in dishes is a whole new experience. Mere hours before creating this dish I tasted my very first flower. I was swept up in childlike wonder. My eyes suddenly opened to this whole new world that was there the whole time. A well-kept secret hidden in plain sight.

I was absolutely awestruck.

The possibility of combining two of my favorite things fueled a passion I’ve never felt before. Hours in the kitchen felt like minutes and before I knew it this beautiful salad was born. Lilacs naturally have a distinct lemony taste with pungent overtones, so I paired the lovely lemony flower with very mild vegetables and poured a lemon dressing over top. I wanted lemon to be the star of the show, and to my delight, it shined so brightly that (even days later) I can’t help but smile when thinking about this little summer salad.

A little side note on the lemon in this salad. My family is obsessed with lemon, we like flavor and love it when our salad packs a punch. I adapted the lemon dressing from Jamie Oliver’s Garden Salad, adding more than one of the most recognized chef’s out there and it still wasn’t enough. We ended up doing 5 tablespoons of lemon in the dressing to please our taste buds, but you do you!

Playing and experimenting with your food is the greatest part of cooking. Start with three tablespoons and slowly add more from there to make your taste buds happy. You can’t go wrong as long as you listen to your tummy, I promise!

As far as I can tell, there is no other salad quite like this one. A secret between just you and me. I know you’re ready to get right into it however, there are a few key points we must go over about cooking with flowers before we can get started.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7181.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb” title=”Cooking With Flowers”]

  • Be absolutely sure what kind of flower you’ve got ready to pop in your mouth. Not all flowers are edible and can be poisonous. If you’ve got any doubt at all about the kind of flower you’ve got DON’T eat it!
  • Never eat flowers found by a roadway or a park. Roadway flowers are often covered in dust and exhaust from passing vehicles. As for parks, you never know if they’ve been sprayed with pesticides. Don’t risk it. Pesticides aren’t good for people.
  • Never eat flowers you pick up from a store or nursery unless you know for certain that they are guaranteed pesticide free. Again, pesticides aren’t good for people.

While I can’t say what pesticides were sprayed on most nursery flowers  (if any), just know that pesticides once sprayed on a plant don’t last forever. Check out this link here to find out the half-life of some pesticides. Five half-lives is deemed safe for consumption (eg. if a half-life was deemed 7 days, you could arguably eat it in 35 days). A scary topic I know, but just think about what’s sprayed on wheat and vegetables you buy that follow the same rule. 

So what I’m trying to say, even if you did buy perennials from your local store years or several months ago -you’re likely good to go! My own lilacs were bought from a nursery over eight years ago! Of course, I am by no means an expert in pesticides, so if you know any different please let me know! 

  • Growing edible flowers from seed are the safest way to enjoy edible flowers without worrying about pesticides.
  • If you’re new to eating flowers, eat only small amounts (Don’t worry, the amount in this salad is small. I got you covered. I’m a flower newbie too). For most people eating edible flowers is fine, but for some -especially those with allergies and food sensitivities there is a small chance of flowers causing an allergic reaction.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7217.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

Whew. That was a lot. Are you still there? Hopefully I didn’t scare you off.

This really is a delightful salad and I’d hate to have you avoid it out of fear. Eating flowers isn’t that scary so long as you know where they came from and that you’ve certainly got the right kind! So if you’re ready to enjoy a secret that the majority of the world is too slow to catch up on turn up “Walkin’ In Memphis” by Marc Cohn and let’s get started!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7127.jpg” animation=”off”] [/et_pb_image][et_pb_blurb admin_label=”Blurb” title=”Ingredients”]

Serves: 6   Prep Time: 15 minutes   Total Time: 15 minutes

  • 5 oz (approximately 5 cups) of baby mixed greens, washed
  • 1/2 a cucumber, sliced and quartered
  • 3/4 cup of cauliflower, chopped
  • 2 tablespoons of lilac flowers

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb” title=”Dressing”]

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Directions”]

In a large bowl combine the washed baby greens, quartered cucumber, and cauliflower chopped as thinly as desired. Set aside.

In a jar or other sealed container combine lemon juice, olive oil, oregano, and sea salt. Shake until well mixed. Be sure to start with 3 tablespoons of lemon juice and dip a leafy green into your dressing to try it. Add more lemon slowly, shaking and trying the dressing each time you add more until you’ve reached your desired ‘lemon-y ness’.

Now that you’re happy with your dressing, it’s time to move on to the best part… the lilacs!

Pick a few branches off your lilac bush and don’t be afraid to pick more than you need! The extra branches make a perfect (not to mention beautiful) centerpiece at the table – especially for this meal.

Before we start picking the flowers off, fill up a small dish with cold water. This will keep the flowerheads from drooping or wilting while you pick the rest.

Grab a branch and gently remove the delicate flowers by grabbing the base of the flowerhead and pulling upwards. Place each removed flower in the cold water,  repeating until you’ve got two tablespoons of flowers. Rinse and drain the flowers thoroughly. Set aside.

Put the rest of the branches in a vase or mason jar on the table.

Toss together the dressing and the salad. Sprinkle the delicate lilacs overtop of your fresh greens, then dish up and enjoy your summer salad!

[/et_pb_blurb][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7229-001.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to this absolutely stunning summer salad!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Lilac-1.jpg” animation=”off”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Banana Pancakes | Dairy Free

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

Create the perfect start to your Sunday morning (or any morning) with these 3 ingredient pancakes that are dairy free, egg free, and my favorite -guilt free! At least the last one is what I tell myself so I don’t feel bad when I eat all of them…

I played with a couple methods with this one, with the largest difference I tackled being grinding the oats vs not grinding the oats. The ground oats, as expected yielded banana pancakes that almost looked and tasted like the traditional pancake. Score! These make the perfect substitution for those poor unfortunate souls who have to be careful of dairy, eggs, and even gluten -if you use gluten-free rolled oats, of course!

On the flip side, at first bite, the whole rolled oats tasted (almost) like biting into a warm blueberry oatmeal cookie. Now that’s the perfect way to start a morning! Although, if you’re going for presentation I’d avoid these ones. They were (and still are) referred to as my “Ugly Duckling” because no matter how hard I tried they always looked pretty bad. Delicious, extremely filling, but ugly… At least they tasted kinda like oatmeal cookies, so that’s good news for us who want to skip a step and avoid washing the blender -am I right?!

Just kidding, I still had to wash the damn thing when I made the blueberry maple syrup (but it was worth it, I promise!).

Honestly, it’s entirely up to you whether you keep the oats whole or grind them up,  but just know that you can’t go wrong either way (worst case scenario you wind up with a couple ugly ducklings!).

So what are we waiting for? Turn up “I’m On Fire” by Bruce Springsteen and let’s get right into it!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”] [/et_pb_blurb][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_6962.jpg” animation=”off”] [/et_pb_image][et_pb_image admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb” title=”3 Ingredient Banana Pancakes”]

Serves: 2-3   Prep Time: 5 minutes   Total Time: 15 minutes

  • 2 bananas, ripe or overripe
  • 1 cup of rolled oats
  • 1/2 cup of coconut or almond milk

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Directions”]

In a blender or food processor, grind oats until a flour forms (or leave the rolled oats whole for more texture!). Set aside.

In a bowl, mash bananas with a fork until creamy. Add the ground oats and coconut milk to the bowl and mix the ingredients until smooth. I find a handheld mixer works the best for this.

Over medium heat pour roughly 1/4 cup of the batter onto the heated pan and cook for 4 minutes or until the underside of the pancake begins to brown. Flip pancake and cook until both sides are golden brown, roughly another 4 minutes.

Repeat with the rest of the batter then top your pancakes with maple syrup, nut butter, cinnamon, chocolate chips, fruit, blueberry maple syrup, or anything else your little heart desires!

Dish up & enjoy!

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Blueberry Maple Syrup”]

  • 1/2 cup of blueberries (frozen works too!)
  • 1/4 cup of maple syrup
  • 2 tablespoons  of water

Combine ingredients in a blender and mix until smooth.

Drizzle over your banana pancakes -then dish up!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_6966.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to these simple, filling, 3 ingredient pancakes. Enjoy these every day or as a perfect addition to the weekend family brunch!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/3-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Smashed Blackberry Salad

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

The best part of summer dishes is being able to play with ingredients that are once again back in season. Nothing says summer like sunshine and the sweet, large berries that accompany it! So it should come as no surprise that this sweet blackberry salad has summer written all over it. It’s healthy, easy, and delicious so you can spend less time cooking and more time doing what you love -enjoying the sunshine!

Just between you and me, this salad can also become an entire healthy (and satisfying) entree by topping your salad with grilled, chopped chicken breast. While we will be focusing on just the salad for this recipe, don’t be afraid to try it later on!

What are we waiting for? Turn up “Summer of 69” by Bryan Adams and let’s just get right into it!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6812.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Serves: 6  Prep Time: 10 minutes   Total Time: 10 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Smashed Blackberry Base” admin_label=”Blurb”]

  • 8oz (roughly 5 cups) of baby spinach or baby greens
  • 2 cups of blackberries, washed
  • 1/2 cup of feta
  • 1/2 cup of grape tomatoes, halved
  • 1/2 a red onion, thinly chopped

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Candied Pecans” admin_label=”Blurb”]

  • 1/2 cup of pecans, halved or sliced almonds
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1/8 teaspoon of Himalayan Pink or Sel Gris Sea Salt (Just a pinch!)
  • 1/8 teaspoon vanilla extract

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Dressing” admin_label=”Blurb”]

  • 2 cups of blackberries
  • 1 cup of balsamic vinegar
  • 1/2 cup of plain yogurt
  • 1 tablespoon of sugar

 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions”]

For the candied pecans: In a medium saucepan toss in the pecans or almonds, sugar, water, vanilla, and salt. Turn the burner to medium heat and stir constantly for 2-3 minutes until the nuts are evenly coated and most of the water has boiled off.

Remove from heat and spread nuts out evenly on a layer of wax paper. Allow to cool while you work on the rest of the salad.

P.s. These make a tasty snack too, if you’re anything like me -you’ll wanna make extra!

*The pecans or almonds will be slightly sticky if made right before mixing the salad. I think it’s great, as it sticks to the leafy greens! However, if you don’t want that, make the candied nuts an hour or so before preparing the salad to allow pecans to cool thoroughly.

For the dressing: In a blender, pulse blackberries and balsamic vinegar together until well mixed. Pour mixture into a fine mesh strainer to separate the seeds from the rest blackberry juices.

In a jar or other container with a lid, combine the (seed-free) blackberry and balsamic vinegar mixture with the plain yogurt and sugar. Shake until well mixed.

For the finale: In a large bowl, mix together all the ingredients that make up the smashed blackberry base. Add the candied pecans or almonds, dressing, and toss together until the salad is thoroughly coated.

Dish up and enjoy!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6820.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we have it! A deliciously sweet, summer blackberry salad. Enjoy!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/Smashed-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Dad’s Goodie Squares | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

I frequently fall in love with recipes and food, but this –this is a whole other ball game. This recipe absolutely blew my mind! (Figuratively -thank goodness). I actually wanted to call this  THE BEST DAMN DESSERT EVER and proceed to write the recipe in all caps because I was so excited …but I refrained.

Trust me when I say, this is a recipe you just have to try!

It tastes like my entire childhood. More specifically, those sunny afternoons after school stealing a few of Dad’s Goodie Rings before dinner. Which if you’ve never had those cookies before -what are you doing with your life? You just have to try this recipe now!

P.S. This whole recipe is named after those cookies, and the fact that this recipe is in my dad’s top 5 desserts he’s ever had in his entire life! Now that’s a compliment.

The best part of these squares is they’re delightfully sin-less and guilt free. It’s essentially dates, nuts, oats and cocoa…so that makes it okay to eat an entire pan while binge-watching 13 Reasons Why… right..?

I’m gonna pretend you said yes.

This recipe was adapted and inspired from Laura Peill over at One Green Planet, so check out the original right here. Now if you’re ready for your little piece of  heaven turn up “Mykonos” by Fleet Foxes and let’s get right into it!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6683.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

Makes: 12   Prep Time: 15 minutes   Total Time: 1 hour 15 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Base” admin_label=”Blurb”]

  • 1/2 cup of sliced almonds
  • 1/4 cup of peanuts, unsalted
  • 1/4 cup of large flaked oats
  • 1/4 cup of peanut butter
  • 2 tablespoons of maple syrup
  • 1 tablespoon of shredded coconut (I used sweetened. This is a dessert after all.)
  • 1 tablespoon of coconut cream

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Caramel” admin_label=”Blurb”]

  • 1 cup of pitted dates
  • 1/4 – 1/2 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon of vanilla extract

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Chocolate” admin_label=”Blurb”]

My favorite homemade chocolate, my Choco-la-ti-da recipe.

  • 1/2 cup of cocoa
  • 1/4 cup of coconut milk
  • 2 1/2 tablespoons of maple syrup
  • 1/2 teaspoon of vanilla extract
  • 1/8 teaspoon of Himalayan Pink or Sel Gris Sea Salt 

 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions”]

Start with the base-(ics): If you’ve got a food processor (you lucky duck), this will make this whole process a lot easier. In a food processor combine all the ingredients to form the base and pulse until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

If you don’t have a food processor (-don’t despair, neither do I), In a sandwich bag combine sliced almonds and peanuts. Now is the perfect time to get any anger out, grab yourself a rolling pin and crush the nuts into tiny chunks. In a bowl mix crushed nuts and all the other ingredients together until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

Press base mixture into a 6×6 square pan and place in the refrigerator to harden.

For the caramel: If you’ve got a food processor, combine all caramel ingredients and pulse until smooth. Add more water as necessary to create a spreadable consistency.

If you don’t have a food processor, chop dates into small pieces (your blender will thank you). Combine chopped dates and all other caramel ingredients into a blender, adding more water as necessary to create a spreadable consistency.

Spread evenly over top of the base and return to the refrigerator.

For the chocolate: Whisk all chocolate ingredients together until well mixed and pour over the caramel layer. Yes, this homemade chocolate is that easy!

Cover baking pan and return to the refrigerator for 1-2 hours until all layers have hardened.  Sprinkle shredded coconut on top if desired, then cut into squares. If you manage to not eat them all, store the rest in an air-tight container in the fridge.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6699-001.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we have it! A guilt-less, sin-less dessert that will satisfy even the hungriest sweet tooth.

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/Dads-Goodie.jpg” animation=”off” admin_label=”Image”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]