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breakfast at the point

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I had been meaning to check out The Point for a while. I finally made it over for breakfast a few weeks ago, while Q was at school.  My friends and I met around 10 and it was practically empty, something sure to change as the golf season gets busier.
Baby cuddles were had while we perused the one page menu. There were lots of options and something to please everyone.

The Benny’s were calling my name and I ended up ordering “The Point”.  Arugula, mushrooms, truffle hollandaise, yum! These were nestled on top of a toasted English muffin with hints of garlic and topped with some soft poached eggs. The Benny’s were served with wedge cut potatoes, crisp and tasty. This was such a delicious meal, I didn’t want it to end!

It’s nice having a great breakfast option around the corner from home, with a great view to boot! Looking forward to going back and trying some of the other offerings. Who am I kidding? I’m definitely going back for the eggs benedict!

The Point on Urbanspoon}

shrimp fried rice

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Hard to believe the little one is already six and a half weeks old! He’s now in that stage where he’s smiling and cooing and it’s just so fun!
When it comes to dinners, I’ve been pretty lucky! I had made a few dishes that I froze, lasagnas, bananas bread, even taco meat which came in handy for cinqo de mayo. 
Our moms have been awesome, sending food every week, stocking my fridge leaving me one less thing to worry about. 
Last week, I realized there were a few containers of steamed rice. There was only one thing to do – make fried rice!
Super easy to make, it transforms leftover steamed rice into a new meal that’s tasty and flavourful! With rice and shrimp, it became a favourite for Q.

Shrimp Fried Rice

Oil
1/2 pound shrimp
3 eggs, beaten
3 green onions, chopped
2 carrots, grated
1/2 cup frozen peas 
2 TB soy sauce 
1 tsp sesame oil
3 cups steamed rice
Salt
Pepper
In a hot wok, add a little bit of the oil and stir fry the shrimp until opaque. Remove from the heat. Add a little more oil and cook the egg, scrambling while it cooks. Remove and keep with the shrimp. Add a little more oil and stir fry the onions and carrots. Add the rice, peas, soy sauce and sesame oil. Season with salt and pepper.  Add the shrimp and eggs until combined and enjoy.

happy mother's day!

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Hope all you moms out there had a wonderful day being celebrated! My day started with flowers and breakfast in bed, made by hubby and Q. Croissant tart shells filled with scrambled eggs and sausages, the boys went all out! It was so cute hearing them cook together!

In the afternoon, we had our folks come over, to celebrate our moms. The menu was simple – beef short ribs and fried mogo (casava). Spicy ribs along with sweet Maui ribs, my cousin’s recipe, with crispy mogo dunked in tamarind chutney…it was perfect. 

The day ended on a sweet note with creme caramel made by mom.

It was a lovely day, with close family and good food. What more could you ask for?

meatless monday: butternut squash curry

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After a weekend of chocolate bunnies and candy eggs, we definitely need to implement Meatless Monday. This is one of our new favourite things – butternut squash curry. Made with roasted squash, and tossed with some Indian flavours, it definitely hits the spot.

Once the squash is roasted, the curry comes together in minutes, making it the perfect dish to use up leftover squash.

Butternut Squash Curry

1 medium squash, cubed and roasted
oil
3 TB crushed tomatoes
2 tsp tomato paste
3 TB fried onions
1 tsp crushed ginger
1 tsp crushed garlic
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp salt
1/4 cup water
coriander for garnish

Heat a pan and add a little bit of oil. Add the
tomatoes, onions and spices and cook for a few minutes.  Add the squash and water and
let simmer for 10 minutes. 

fish and chips

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Happy St. Patrick’s Day!

To Q, St. Paddy’s day reminds him of milkshakes, like the ones he made in preschool a couple years ago. To me, it reminds me of the times I’d go to the pub and watch an old friend and her celtic band. While there, my favourite thing to eat was fish and chips.

Last month, to celebrate my mother-in-law’s birthday, we decided to have a fish and chips party. She loves fish so it seemed like the perfect meal to celebrate her special day. My sister-in-law made an awesome fish ceviche, a recipe I’ll have to snag and share.

The batter was nice and crisp and the fish turned out amazing! We cheated with the fries and bought the coated ones that we love. Served along side tartar sauce and sriracha, we happily filled our bellies.

Fried Fish

4 pounds cod
4 cups + 1 cup flour
2 TB baking powder
2 eggs
1 cup cold water
2 cups + club soda
salt
pepper

Combine the flour (4 cups), baking powder, eggs, spices and cold water. Add the club soda until you get a nice thin batter.

Dredge the fish in the flour and then in the runny batter and fry until golden.

smoked salmon crepes

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I love a good crepe. Whether it be savoury for lunch or dinner or sweet for a perfect dessert, they are so versatile. 

When deciding what to have for dinner the other night, I noticed some smoked salmon in the freezer. With spinach and cheese in the fridge, crepes just seemed like the way to go.

I decided to go with a recipe from Alton Brown. As intimidating as he seems, he really knows his stuff!  This recipe comes together really quickly in a blender.  Brown suggests placing the batter in the fridge for an hour, allowing the bubbles to subside thereby making it less likely for the crepes to tear.

Usually with crepes, they say one for the pan. That was true in this case, but the following crepes turned out great! They cooked quite quickly and dinner was on the table in less than half an hour. Smeared with Boursin and topped with the salmon, spinach and green onions, these were delish!

This recipe made quite a few crepes, meaning we had some for dessert as well! Dulce de leche was poured down the middle, and rolled into the perfect sweet ending.

Crepes
From Alton Brown, Good Eats

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10
seconds. Place the crepe batter in the refrigerator for 1 hour, allowing the bubbles to subside.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of
batter into the center of the pan and swirl to spread evenly. Cook for
30 seconds and flip. Cook for another 10 seconds and remove to the
cutting board. Lay them out flat so they can cool. Continue until all
batter is gone.

sour cream cake for mom’s birthday

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Happy Birthday to my beautiful mom! She is a selfless person with a big heart and always puts her family first.

Since we keep Q busy with activities all week, we celebrated my mom’s special day yesterday. We had a delicious dinner out and ended the evening with cake. You’ve got to have cake!

I made one of my go-to’s – sour cream cake. I have been making this for years and don’t remember where the original recipe comes from. It takes minutes to prepare and bakes in an hour. It always turns out moist and is a favourite of many.

I love the versatility of this cake. It can be smothered in buttercream for a delicious birthday treat or baked in a bundt pan with a layer of cinnamon, brown sugar and nuts in the middle. This is also great as cupcakes, after adding a handful (or few!) of chocolate chips.

Happy Birthday Mom!! Love you!

Sour Cream Cake

1 cup butter, room temperature
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder

Cream the butter and sugar for three minutes. Add the vanilla and eggs and beat until combined.  Mix in the sour cream. Add the dry ingredients and beat until combined. Bake at 350 degrees for 1 hour.
 

chocolate coconut cupcakes

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I am truly lucky to be surrounded by family.  Life gets busy, but every month, we have a family lunch for all of us to share a meal and spend some quality time together.

There are many birthdays to be celebrated in November so of course, cake was in order. I tried out these chocolate coconut cupcakes from So, How’s it Taste? 

The cupcakes were really easy to make and were baked in less than 30 minutes. I decided to go with a classic cream cheese frosting, which paired really well with the coconut and the chocolate. To top it all off, I toasted some coconut in the oven while the cupcakes were baking, which provided the perfect crunch with every bite.

These were great and perfect to celebrate both the young and the young at heart.

Chocolate Coconut Cupcakes
From, So, How’s it Taste?

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla extract
1 tsp. coconut extract
1 cup shredded coconut
1 cup boiling water

Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, vanilla, and coconut extract; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Gently fold in shredded coconut.

Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 3/4 full with batter. Bake 22 to 25 minutes.

white chocolate mocha cupcakes

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Today is hubby’s birthday! Happy Birthday honey!!

Since our week is usually filled with tons of activities for Q, we celebrated with family over the weekend. We had a tandoor party and made some delicious stuffed naans. I’ll have to fill you in on this soon. As for cake, his request this year was for white chocolate mocha cupcakes.

After a few searches, I settled on a recipe from Ali from Gimme Some Oven. I’ve recently started following her and love all the food that she posts. Since it seemed like I was catching my son’s cold, I needed something quick and simple and this recipe seemed pretty easy.

The whipped frosting was so nice and light, and very reminiscent of a mocha drink. Dusted with cocoa powder and topped with a chocolate covered espresso bean, it was a birthday treat that hubby really enjoyed.

White Chocolate Mocha Cupcakes
From Gimme Some Oven

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee
1 1/2 teaspoons instant espresso granules

Frosting:
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream

Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.

In an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet until combined. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be really runny, but don’t worry!

Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely. Top with the white chocolate whipped cream frosting, and either serve immediately or refrigerate for up to 48 hours.

To Make The White Chocolate Whipped Cream Frosting:

Place the chopped white chocolate in a heatproof bowl and set the bowl over a pan of simmering water. Melt, stirring occasionally. Meanwhile, bring 1/2 cup of the cream to a boil in a small saucepan. When the chocolate is fully melted, move the bowl to a work surface and pour in the hot cream. Let stand for 1 minute. Stir gently until the cream is incorporated and the mixture is smooth. Let the chocolate/cream mixture stand until it is completely cool. The mixture must be at room temperature before it is added to the whipped cream.

In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours. Once cooled, frost cupcakes as desired.

peanut butter oatmeal chocolate chip cookies

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These. Are. Amazing. When you can’t decide what kind of cookie to have, this is the perfect one. It incorporates peanut butter, oatmeal and chocolate. It’s crispy and chewy all at the same time.  Absolute perfection.

Q and I had a free afternoon and we spent some time in the kitchen making these cookies. Really, any excuse to help mamma with a recipe that includes chocolate, Q will take it. We measure and mix and talk about the day. I’m not sure which reward is greater, time in the kitchen with my little guy or sharing cookies with him after they are out of the oven.

I was happy to have these cookies on hand when we had a fire on our block. The fire started in the morning and unfortunately the house a few doors down was destroyed. The firefighters were amazing and stayed around for most of the day, ensuring that all the hot spots were extinguished.  These cookies provided them with a sweet treat after battling the flames and smoke.

The recipe is from Skinny Not Skinny and is amazing! I have written the recipe as halved, more for myself, so that I don’t end up with more than 30 cookies at one time. It’s too dangerous! I have also reduced the amount of chocolate chips.

Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted From Skinny Not Skinny

1/2 cup margarine, softened
1/2 cup peanut butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup flour
1/2 cup oatmeal (quick or old fashioned oats)
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Cream the margarine, peanut butter, and sugars in a mixer. Add eggs and vanilla. Mix. Combine the flour, oatmeal, baking soda and salt and add to the cream mixture.  Add chips to the dough and mix by hand.

Scoop the dough into 1″ balls and slightly flatten.  Bake at 350 degrees for 10-12 minutes. Let rest for 5 minutes and then enjoy with a tall glass of milk.