I had intended a lovely post today, in honor of the upcoming Thanksgiving long weekend to the south of us.  But time constraints (read: massive, unwieldly pile of essays and assignments to mark) have prevented me from following through. So I’ll just have to wait till the next batch of holidays in December to post about some new, frost-and-snow inspired, treats.

Instead, I thought I’d pull together a few recipes from previous posts that are suitably festive for a holiday table, or the breakfast table the following day (I’ve also got a few detox recipes on the blog–I’ll let you seek those out yourselves, as required).  Most of these are fairly quick to make as well, as long as you’ve got the ingredients on hand.

Hope everyone enjoys some togetherness with friends and family, great food, and a bit of time to relax and play.

See you after the holiday!

chaserunderbed

Mum, will Elsie be able to play again after the holiday?  I mean, it’s just so boring with her out of commission. . .

Main Meal Dishes:

Side Dishes:

Desserts:

Breakfast Dishes:

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As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

 

 

 

[NB: A huge “THANK YOU” to all of you who sent good wishes my way yesterday. I really wasn’t intending to sound so “woe-is-me” (I do that quite enough around the diet issues, thank you), but just reflecting on how the day could elicit positive vibes for all concerned.  Your comments sure worked toward that end for me, though: big hugs to all of you! ]

In my mind, here’s the perfect way to wake up on a Sunday morning: 

Outside, the weather is balmy. A mild breeze whispers through the slightly opened window, curtains undulating softly with each invisible breath.  The sun makes its presence known through the diaphanous curtain as it tickles the pillows of our bed with little sparkles of laughing light. Elsie pads quietly over to my side of the bed and, as gently as a rose petal floating to the ground, taps my open palm with her soft, moist nose. I open my eyes slowly. Glancing toward the window, I stretch luxuriously and think, “Ahh, yes! Another lovely, sunny Sunday! This is a perfect time to have. . . BREAKFAST.” 

Unfortunately, the reality yesterday morning was more like this scenario:

It’s dark; the cold, clammy night air refuses to release its death grip on the house, barreling its way into the room through the open window.  Thin and defenseless, the curtains ripple and flap, rousing me with their wistful “flltt, flltt, fllllltttt” tapping an SOS against the pane.  Chaser thumps enthusiastically over to my side of the bed and, with a serviceable impersonation of an approaching foghorn, targets my exposed ear with her wet, cold nose. My eyes pop awake and dart toward the window: monochrome grey sky, raindrops still clinging to the glass. Outside, there’s a constant flutter of leaves pelted by rain.  I jerk upright, reach for the bedside lamp and lament, “Aaarrghh!  Another crappy, rainy, gloomy Sunday.” But wait; pause. My smile returns, and I reconsider: “Oh, well.  Typical Toronto day. But at least it’s time for–BREAKFAST!”

Like bright copper kettles and whiskers on kittens, breakfast does seem to make everything a little better, doesn’t it?

Well, as soon as I read about the second Recipe Remix blog event, hosted by Robin of Made with Love and Danielle of Make No Little Meals, I knew I had to enter. The event focuses on breakfast foods, asking bloggers to “remix” a traditional food in a new way.  Admittedly, the breakfast pickings were pretty slim (ah, if only I could say as much for my thighs): six dishes, five of which contained eggs, and all of which contained wheat–both no-no’s for this brekkie lover.  Initially, I narrowed the choice down to pancakes, crepes, or French toast. 

Now, as much as I love pancakes and crepes, I’d already dealt with both of those on this blog. Time for a new challenge.  But why, oh why did it have to be French toast?  I hate French toast.  Okay, maybe that’s being slightly dishonest.  The truth is, I TOTALLY, WHOLLY, ENTIRELY, COMPLETELY, ABSOLUTELY hate French toast. Can’t stand it. Never touch the stuff. Blech! French Toast is my mortal enemy! And I’m really not particularly fond of it, either.

I’m not sure why I developed this bone-chilling aversion to what is, arguably, a well-loved (and certainly popular) breakfast staple.  Perhaps it was my mother’s tendency to use approximately half a tub of margarine when frying the stuff, resulting in that previously unknown breakfast delicacy, Deep Fried Brick.  Despite the slices fairly floating in grease like aging Floridians at the pool, the toast inevitably still turned out slightly scorched on the outside.  At that point, my mom would stack the slabs on a plate (no blotting on a paper towel for her!) and douse them in corn syrup. The heavy, unctuous substance would spread, a slowly oozing blob that was eventually absorbed by the top slice, leaving it wet, weighted, and about as appetizing as a kitchen sponge just lifted from the bucket of grey, murky, muddy water. Ooh, yum. French toast, anyone?

I knew had to get over my childhood toast trauma.  I decided to approach it like an episode of Iron Chef: I’d been challenged to transform the lowly pain grillé into something mouth-watering, something delectable.  Was I up to the task?  Alas, I couldn’t think of anything.  I was at a loss; I was afraid I’d blow it.  In fact, I was certain I’d be. . . well, toast.

But this blog event was called Recipe REMIX, which meant I had carte blanche to change up the dish any way I wanted.  And who ever said that French Toast has to be fried?  In fact, it was the preparation method alone that rendered the stuff unpalatable to me; change the method, change the result.  Eliminating the frying would also result in a lighter, airier product.  I decided to bake the dish instead, after breaking the bread into smaller bits so they could soak up the liquid ingredients while nestled in a single soufflée dish: a French Toast casserole.

Working with a fairly standard (egg- and dairy-free, of course) mixture for soaking French toast, I added a few extra touches, such as a splash of berry liqueur or some mixed berries as a reminder of spring, a means to elicit that sunshine I missed so much in the morning.

As the mixture baked and browned, the bits of bread continued to soak up the batter, expanding and puffing like a male dove preening for a mate.  It rose up so much, in fact, with such a fluffy and almost mousse-like texture, that I decided to call it “French Toast Soufflé.” 

We ate it warm, bites of spongy, soft bread punctuated with bursts of juicy berries; but it could easily be served cold.  And while I didn’t have time to make any soy-free whipped cream yesterday, a dollop of cream would be the perfect accompaniment to a bowl of this fruity, light and delectable dish. 

Go on, indulge.  Why not have a big bowl for breakfast? It will make the rest of the day seem that much better.

 French Toast Soufflé with Summer Berries

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

I think this is what someone like Nigella would call a “summer pudding,” though I’ve never had one of those.  It would be a fabulous dish for a springtime brunch buffet, or even as a dessert following a light summer meal. 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]

 

Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly, or else is so easy to make that no recipe is required.  Here’s my first “Flash in the Pan.”

Speedy Fruit Sorbet

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

berrysorbet.jpg

When I crave something sweet, creamy, and cold, this is my current indulgence.  It’s made almost entirely of fresh-frozen fruit, so there’s absolutely no guilt.  And it’s ready in about three minutes.  I’m loving this sorbet!

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Earth Bowl Breakfast

November 6, 2007

DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

earthbowltop.jpg 

After several days of doing my part for Nestles, Cadbury, Lindt, Hershey and the rest of the candy industry by indiscriminately devouring every on-sale bag of Halloween chocolate available, this morning I decided to return to my NAG core and have one of my favorite breakfasts.  It’s called Earth Bowl.

I originally got this recipe from the cookbook Enlightened Eating, by my colleague Caroline Dupont.  I’ve modified it slightly to suit my own tastes.

Basically a bowl of fruit and nuts/seeds, this raw dish is reminiscent of cold cereal with its mix of crunchy, wet, and sweet.  The orange juice provides a liquid base into which you toss the other ingredients.  For those who prefer cereals with multiple ingredients (or, like me, those who will pour four types of cereal into one bowl just to get a variety in every spoonful), this is the perfect combination. earthbowlside.jpgThe diced apple provides a wet, juicy crunch; the walnuts and pumpkin seeds are a softer crunch, with decidedly savory and even bitter undertones; and the berries are cold, dissolve on your tongue, and tangy.  All this, bathed in fresh orange juice, provides more sweetness and a great slurpy base. 

The bowl is also uber-nutritious, with omega 3’s in the nuts/seeds, zinc in the seeds, fabulous proanthocyanins in the berries, and your basic keep-the-doctor-away nutrients in the apple.  It’s also filling and can carry you through the morning.  All this, and raw, too! (“Sounds delicious, Mum! Did we mention that we love apples?”)

Earth Bowl

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.