Monthly Archives: May 2014

Strawberry Brie Tarts

Every once in a while a recipe idea pops into my head that I can’t seem to let go of. This one all started with the strawberry mint smoothie I was having for breakfast. I love the flavour of strawberry and mint together and somehow my mind had me putting those flavours on top of brie cheese. It just seemed like something that would be amazing together. From there the idea evolved into the recipe below.

The idea of working with phyllo dough can be intimidating. It certainly makes the recipe seem more complicated, but it’s really not that difficult to work with. Phyllo dough is quite delicate and it can dry out quickly, so be gentle with it and it helps to lay a damp cloth over the sheets you’re not working with. This recipe only uses 4 sheets, so if you’ve never worked with phyllo before this is a good introduction.

The Maple syrup in the recipe is optional. It all depends on how sweet the strawberries are. The ones I was using were a little tart, so I needed to sweeten them up a bit. If you have really sweet strawberries, you can get away without it.

I hope you enjoy the tarts as much as I did!

Strawberry Brie Tarts with mint and balsamic vinegar

Strawberry Brie Tarts with mint and balsamic vinegar

 

3 Tbsp Butter

1 Onion, diced

1 Cup Strawberries, diced

2 Tbsp Maple Syrup (optional)

1/2 Cup Mint, chopped

4″ Round Brie

4 sheets Phyllo dough

1/4 Cup Balsamic reduction

 

Preheat oven to 35o degrees farenheit.

Melt 1 Tbsp of butter in a small saucepan. Add onions and saute until softened and beginning to brown. Add in strawberries and maple syrup. Stir. Saute for another 5 minutes until strawberries are softened. Remove from heat and stir in the mint. Set aside.

Melt remaining 2 tbsp of butter. Working quickly lay 1 sheet of phyllo dough on work surface and brush with melted butter. Repeat with remaining 3 layers. Cut into 24 squares. Gently form the squares into a mini muffin pan. Bake for 8-10 minutes until lightly golden.

While the pastry is cooking, cut the brie into 1/2″ cubes. Place a cube of brie in each cooked pastry shell, top with strawberry mixture and bake for an additional 10 minutes.

Garnish with Balsamic Reduction.

Quinoa Oatmeal Cookies

Last week I decided I was going to make some cookies. I don’t make cookies very often, unless it’s Christmas. Mostly, because I would devour all of them in a couple of days. The rest of the family would be lucky to get one or two. I have no will power with such things. In fact, my kids are so deprived of fresh baked cookies that it wouldn’t really matter what I snuck into them, they would happily eat them anyway, just so happy that I finally made some cookies. These cookies, however, my son prefers to a granola bar in his lunch box any day of the week. And aside from the butter and maple syrup, these cookies have a lot going for them, nutritionally speaking. Even the butter and maple syrup isn’t a lot given how many cookies the recipe makes (80). In an effort to save myself from myself, I store them in the freezer and then just pull a few out when I need to. I hope you enjoy them!Quinoa oatmeal cookies

2/3 Cup Water

1/3 Cup Quinoa

1 Cup butter, softened

3/4 Cup Maple Syrup

2 Large eggs

1 1/2 tsp Pure vanilla extract

2 Cups Whole wheat flour

1 1/2 tsp Baking powder

1 tsp Baking soda

2 tsp Cinnamon

1/4 tsp Salt

1 1/4 Cups Rolled oats

1 Cup Flaked unsweetened coconut

2/3 Cup Pumpkin seeds

1/3 Cup Chia seeds

 

In a small saucepan, bring the quinoa and water to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and let sit, covered for another 5 minutes. Then allow to cool.

Preheat oven to 350 degrees Farenheit. Line a baking sheet with parchment paper (or grease).

Cream the butter with the maple syrup in a large bowl. Add the eggs and vanilla and mix well.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add in the oats, coconut, cooked quinoa, pumpkin and chia seeds. Mix well. Add to the butter mixture and stir until well combined. Roll dough into 1″ balls and place a couple of inches apart on the baking sheet. Bake for about 10 minutes until the bottoms are lightly browned.

 

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