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Recipes

15-minute peach crumble in a cup

Chatelaine | posted Monday, Aug 31st, 2015

peachcrumble-featured

What’s better than warm fruit crumble with cold vanilla ice cream on a hot day? Not having to share it! Inspired by a late-night craving, below is a recipe for peach crumble — that’s just for you!

There’s no need to lay out the virtues of crisps, crumbles, and cobblers — they speak for themselves. But I will say that while peaches are in season, you should do as much with them as you can. Fresh, local peaches are a whole other breed compared to what we have access to the rest of the year. Sweet, floral and tender with vibrant orange flesh, they’re out-of-sight.

August is the middle of the peach season, and the varieties available right now are ideal for cooking. When buying peaches, look for smooth, firm skin. Avoid wrinkly skin as the fruit may be overripe, and also avoid those with bruises or uncharacteristic marks. Store peaches at room temperature until they’re ripe — you can tell they’re ripe when you gently press on them and the flesh indents. At this stage, it’s best to store them in the fridge.

This recipe for personal peach crumble is quick and easy. I like peaches to remain a bit firm in my crumble, but if you prefer yours soft and mushy (I don’t judge), then cook for an extra 30 seconds in the microwave. Also, go wild with flavours — adding berries or other fruits (such as plums and apricots) will work just as well.

peaches

Personal peach crumble

Prep: 5 min
Total: 10 min
Makes: 1 serving

Ingredients

  • 2 tbsp quick oats
  • 1 tbsp flour
  • 2 tsp butter
  • 3 tsp brown sugar
  • pinch cinnamon
  • pinch salt
  • 2 peaches, peeled and chopped
  • 1/2 tsp lemon juice
  • Pinch lemon zest

Instructions

  • STIR oats with flour, butter, 1 tsp brown sugar, cinnamon and salt in a small frying pan over medium high. Cook, stirring until mixture is crumbly, golden and the flour is cooked through, 3 to 5 min. Reserve.
  • COMBINE peaches with 2 tsp brown sugar, lemon juice and zest in a mug. Microwave on high for 1 minute.
  • SPOON crumble over peaches. Serve with ice cream. Enjoy!
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How to make 10-minute pizza dough

Chatelaine | posted Tuesday, Aug 25th, 2015

Pizza

 If you have extra time, your bases are covered with Chatelaine’s best-ever basic pizza dough and gluten-free pizza dough, but what about when you’re craving pizza, and just don’t have the time? This is essentially my own demographic: the perpetually harried, need to feed the family in 30-minutes or less category. My family loves pizza, but the idea of making dough at 5 p.m. is a non-starter. If only there was a pizza dough that was ready in minutes…

Ta-da! May I present the following pizza dough: It makes one thin-crust 12 x 12 inch crust in ten minutes. Since this dough has no yeast, it doesn’t rise — I suggest rolling it fairly thin so it’s not overly dense. If you like your pizza crust a little thicker, try a 10 x 10 inch crust. This recipe needs no proofing and no waiting — just knead and go. One pizza can feed about two people, but since it takes only minutes to pull together, make two or more batches and have a pizza party!

10 minute pizza dough

Prep: 10 min
Total time: 10 min + baking time

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp chopped parsley, rosemary or thyme (or whatever you have)
  • 3/4 cup low-fat (not non-fat) sour cream

Instructions

  • STIR 1 cup flour with baking powder, salt, herbs and sour cream in a medium bowl. Turn out onto a floured surface. Incorporate the remaining 1/4 cup flour into the dough by kneading. Knead for 5 to 7 minutes, or until dough is elastic, uniform and not too sticky. (If you need to add a few extra tablespoons of flour that’s fine).
  • ROLL out into any shape (about 12 x 12 inches) on a floured surface.
  • TOP with desired pizza toppings. Bake for 20 to 25 minutes at 400F or until the bottom of the crust is golden.
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Pomegranate and spice beef wraps

Chatelaine | posted Tuesday, Aug 18th, 2015

PomBeff

TOTAL 35 MIN | SERVES 4

INGREDIENTS

1 bunch radishes, cut into thin matchsticks
1 tsp salt, divided
1/4 cup rice vinegar
1 tbsp granulated sugar
1 tbsp water
1 tsp olive oil
2 onions, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
750 g lean ground beef
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 cup pomegranate juice
156-mL can tomato paste
1/2 cup finely chopped dried apricots
8 leaves iceberg lettuce
1/4 cup chopped parsley

INSTRUCTIONS

  • STIR radishes with 1/2 tsp salt in a medium bowl. Let stand for 5 min. Rinse with cold water. Drain well. Toss with rice vinegar, sugar and water in the same bowl. Refrigerate until ready to serve.
  • HEAT a very large frying pan over medium-high. Add olive oil, then onions, red bell pepper and garlic. Cook until onions are soft, 3 to 4 min. Crumble in ground beef, breaking up meat while stirring. Sprinkle with cumin, cinnamon and remaining 1/2 tsp salt. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in 1 cup pomegranate juice and 156-mL can tomato paste. Boil, then reduce heat to medium-low. Simmer until mixture is thick, 6 to 8 min. Reserve 2 cups of beef mixture for Turkish Pizza. Stir in dried apricots.
  • SEPARATE 8 leaves from 1 head of iceberg lettuce to make lettuce cups. Divide beef mixture evenly among lettuce cups. Sprinkle chopped parsley overtop.

NUTRITION

Calories 319
Protein 21 g
Carbohydrates 29 g
Fat 14 g
Fibre 4 g
Sodium 320 mg
Excellent source of Vitamin C
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Summer corn-pasta salad

Chatelaine | posted Tuesday, Aug 11th, 2015

Corm
PREP 20 MIN | TOTAL 30 MIN |MAKES 8 SERVINGS

INGREDIENTS

1 1/2 cups orecchiette
8 ears husked corn on the cob, broken in half
2 cups shelled edamame
1/4 cup olive oil
3 tbsp white vinegar
2 tbsp lime juice, about 1 lime
1 tbsp honey
1/4 tsp salt
3 green onions, sliced
1 jalapeños, seeded and finely chopped
1/2 cup chopped fresh basil

INSTRUCTIONS

  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
  • WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.

NUTRITION

Calories 253
Carbohydrates 36 g
Fat 10 g
Fibre 4 g
Sodium 79 mg
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Cappuccino pudding cakes

Chatelaine | posted Tuesday, Jul 28th, 2015

Capcake

PREP 10 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

1/4 cup all-purpose flour
2 tbsp instant espresso powder
1 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp  salt
1/4 cup unsalted butter, melted
1/3 cup granulated sugar
2 eggs
2 tbsp coffee liqueur, optionalf
2 cups vanilla or coffee ice cream

INSTRUCTIONS

  • PREHEAT oven to 400F. Lightly spray 4 ovenproof teacups with oil and arrange on a baking sheet.
  • STIR flour with espresso, cocoa, baking powder and salt in a medium bowl.
  • WHISK butter with sugar in a medium bowl. Whisk in eggs, then flour mixture, until just combined. Spoon into prepared cups.
  • BAKE in centre of oven until a skewer inserted into centre of cake comes out clean, 15 to 17 min. Drizzle liqueur over warm cakes. Top each with a scoop of vanilla ice cream.

NUTRITION

Calories 374
Protein 7 g
Carbohydrates 40 g
Fat 22 g
Fibre 1 g
Sodium 265 mg
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Berry tartlets with jumbleberry jam

Chatelaine | posted Wednesday, Jul 22nd, 2015

Jumbleberry
PREP 15 MIN | TOTAL 15 MIN |MAKES 24 TARTS

INGREDIENTS

2 cups  all-purpose flour
1 cup cold unsalted butter, cubed
1/2 tsp salt
1/2 260-g pkg  cream cheese, at room temperature
1 egg, divided
1 1/2 cups jumbleberry jam
 coarse sugar, optional

INSTRUCTIONS

  1. WHIRL flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1/2 hours.
  2. PREHEAT oven to 375F. On a lightly floured surface, roll each portion of dough into a 12 × 12-in. square, about 1/4 in. thick. Cut into 24 3-in. circles. Gently push rounds into a 24-cup mini- muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-roll dough scraps to 1/4 in. thick. Cut into 1-in. stars (or other shapes) using a cutter.
  3. FILL each dough cup with 2 tsp jam. Lay star cut-outs on jam. Brush edges and stars with reserved egg white, then sprinkle with coarse sugar.
  4. BAKE in centre of oven until tops are brown, 25 to 30 min. Let stand 10 min, then remove tarts from pan.

Prep tip: Use 2 regular muffin pans instead, pressing dough rounds about halfway up sides of each cup.

NUTRITION

Calories 146
Protein 3 g
Carbohydrates 14 g
Fat 10 g
Fibre 2 g
Sodium 75 mg
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Make 3-ingredient homemade ice cream

Today's Parent | posted Tuesday, Jul 14th, 2015

IceCream

Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!

1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.

2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.

3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.

*Recipe courtesy of the Chatelaine Kitchen

A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.

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No-bake summer fruit tarts

Chatelaine | posted Tuesday, Jul 7th, 2015

Tart
PREP 30 MIN | TOTAL 2 HOURS | SERVES 6

INGREDIENTS

4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup  35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest

INSTRUCTIONS

  • SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
  • STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
  • BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
  • STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.

SERVING TIP

Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.

NUTRITION

Calories 1
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg
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Sweet and crunchy bacon bites

Chatelaine | posted Tuesday, Jun 23rd, 2015

Bacon
PREP 20 MIN |  TOTAL 40 MIN  MAKES 6 SERVINGS

INGREDIENTS

9 slices bacon
9 canned whole water chestnuts, rinsed, drained and patted dry
1/4 fresh pineapple, cut into 9 1-in. pieces

SAUCE

1/4 cup water
2 tbsp granulated sugar
2 tbsp rice vinegar
1 1/2 tsp hot chili-garlic sauce
1/2 tsp cornstarch
1/4 tsp grated fresh ginger

INSTRUCTIONS

  1. POSITION rack in top third of oven. Preheat to 450F. Spray a wire cooling rack with oil and set on a large baking sheet.
  2. CUT bacon slices in half crosswise to make 18 pieces. Arrange half the bacon strips on a cutting board. Set a water chestnut on each slice and wrap bacon around it. Lay seam-side down on rack. Repeat with remaining bacon, wrapping strips around pineapple pieces.
  3. BAKE in top third of oven until tops are crispy and browned, about 20 min. Flip bacon bites and bake 5 more min. Remove from oven and lightly dab with paper towels. Set aside to cool slightly.
  4. COMBINE water with sugar, vinegar, chili-garlic sauce, cornstarch and ginger in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer until sauce has thickened slightly, about 5 min. Transfer sauce to a small bowl. Serve with warm bacon bites.

NUTRITION

Calories 130
Protein 5 g
Carbohydrates 11 g
Fat 8 g
Fibre 1 g
Sodium 277 mg
Good source of vitamin B12
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