Recipes

If we didn't have you at the recipe title, cookie butter... banana bread, then I am not sure what more I can do to draw you into this delicious recipe. Kidding! Well, for the most part, but in all honesty this just might be the best banana bread you've ever had. The blend of cookie butter and banana bread, is a match made in heaven. This non-traditional loaf is creamy, moist and everything a good banana bread should be. Take it up another notch by adding milk chocolate chips. Either way, you've got to give this recipe a try!

Cookie Butter Banana Bread

As delicious as it sounds!

Ingredients:

• 1 stick of butter, softened (1/2 cup)
• 1/2 cup sugar
• 1/2 brown sugar
• 2 eggs, beaten
• 1.5 cups of flour
• 3 large bananas, mashed (about 1.5 cups)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup of Bekaert's Cookie Butter
• 1 tsp vanilla

Instructions:

Pre-heat your oven to 350F. Lightly grease a 9 inch loaf pan.

Cream together butter and sugars until light and fluffy. Add in the eggs and mix until well combined. 

In a separate bowl, whisk the flour, baking soda and salt. Add to the butter mixture. 

Add the cookie butter, bananas and vanilla. Mix well. Pour into the loaf pan, it should be about 3/4 full. Bake for 50 minutes. Allow to cool for 10-15 minutes and then remove from the pan and allow to fully cool on a cooling rack.

A simple and delicious supper you can enjoy any night of the week. We love this Creamy Chicken Marsala recipe!

Creamy Chicken Marsala

• 1 cup all-purpose flour
• Kosher salt & freshly cracked black pepper
• 4 boneless skinless chicken breasts
• 2 tbsp. butter
• 1 tbsp. Well Seasoned olive oil
• ½ lb. mushrooms, sliced
• 2 cloves garlic, minced
• ¾ c. Marsala wine
• ¾ c. chicken broth
• 1/3 c. whipping cream
• 2 tbsp. freshly chopped parsley
• 1 lb. cooked angel hair pasta, for serving

Jackfruits may look strange but don't be deceived, they are filled with health benefits and make a great alternative to meat, especially when it comes to a “vegetarian” version of a pulled pork sandwich.

Pulled Jackfruit for Sandwiches

A vegetarian version of one of our favourite sandwiches.

Ingredients:

• 2 x 20 oz cans unripe Jackfruit in brine
• 1 tablespoon olive oil
• 1 small cooking onion, sliced
• 3 cloves garlic, minced
• 1/4 cup vegetable broth  
• 3/4 cup your favorite BBQ sauce

Instructions:

Preheat your oven to 400F. Lightly grease a baking pan.

Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces– removing the tough inner core.  

Add the olive oil to a large frying pan over medium-high heat, add the onions and garlic. Sauté until the onions are tender, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed.

With 2 forks, pull the jackfruit, until it breaks apart and looks pulled or shredded.  Transfer the jackfruit to a shallow baking pan & spread it in an even layer.  Bake it in the pre heated oven for 15 minutes.

Remove from oven and pour over 1/2 cup BBQ sauce, stir to combine. Pop it back in the oven for another 10 minutes, until the BBQ sauce starts to reduce & caramelize. Remove from the oven, stir in the remaining 1/4 cup of BBQ sauce & serve.

Jackfruit is native to Southeast Asia, and is very common in everyday dishes. It is a starchy fruit often used in curries. This morning on CTV Angie talked a little bit about this unique fruit ans demonstrated how to make this delicious teriyaki jackfruit bowl. 

Teriyaki Jackfruit Bowl 

Ingredients:

For the sushi rice:

Wash the rice to remove excess starch until the water stays clear. Cook the rice with 1 ½  cups water on medium heat until the water has been absorbed. Transfer the rice to a bowl and let it cool down. Once cool, add the salt, sugar and brown rice vinegar and give it a mix.

For the teriyaki jackfruit:

Drain and rinse the jackfruit, remove the core of the jackfruit (harder triangular piece) for a better texture, and add the jackfruit to the pan. Pan-fry it for about 4 minutes, add 1 tablespoon of teriyaki sauce and the water, give it a good mix and let it simmer with the lid off until the water has been absorbed, about 15 minutes.  Use two forks to shred the jackfruit and to create this typical "pulled"-look.  Pour over 3 tablespoons of teriyaki sauce, give it a good mix, add salt to taste. Let it cook for another minute.

Meanwhile, cook the spinach in a small frying pan over medium heat, with a little olive oil on low heat until wilted. Sprinkle with salt.

To assemble your bowl:

Add the rice on the bottom, place the pulled teriyaki jackfruit, spinach, pickled ginger and sprinkle with black and white sesame seeds to garnish.  Serve immediately.

One of my favourite meals to have for breakfast has got to be a smoothie bowl. They are just so refreshing, and by mixing in different fruit and trying new topping combinations, breakfast is always exciting.

Smoothie Bowls 

Instructions:

Place all the ingredients for the smoothie in the blender .

Blend until smooth but still thick enough to hold up the toppings in a bowl. Place in bowl and top with your choice of toppings.