Pear and Sour Cream Coffee Cake

Adapted from Bon Appetit

INGREDIENTS

Topping:
1 1/2 cups walnuts
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Cake:

2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
 

DIRECTIONS

For the topping:
Blend walnuts, brown sugar, flour and cinnamon in food processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.

For the cake:
Preheat oven to 350°F. Butter and flour a 13x9 inch metal baking pan. In a medium bowl, combine flour, baking powder, salt, and baking soda.

In a separate large bowl, beat butter until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. In a separate small bowl, blend sour cream and milk.

Add to the butter and sugar bowl, the sour cream mixture, alternating with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.

Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack.

Can be made 1 day ahead. Cover and store at room temperature.

Apple and Carrot Salad with Basil

INGREDIENTS

6 apples
3 carrots
2 cups raisins
1/4 cup plain, nonfat yogurt
1/2 cup sour cream
2 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp sugar
1 tsp molasses
1 tsp apple cider vinegar
1/4 tsp sea salt
1 pkg basil, cut into strips

DIRECTIONS

There's no need to peel the apples or carrots. Scrub well, core the apples, and shred both the apples and the carrots. In a large salad bowl, mix the apples and carrots with the raisins.

To make the dressing, whisk together yogurt and sour cream in a small mixing bowl. Add the lemon zest, lemon juice, sugar, molasses, vinegar, and salt and whisk to combine.

Add the dressing to the salad and toss. If possible, let the salad sit for about an hour in the refrigerator. Just before serving, toss in the sliced basil.

Zucchini and Black Bean Quesadillas

INGREDIENTS

1 cup of canned black beans, drained and rinsed
4 tbsp salsa
1 cup zucchini, finely chopped
4 tortillas
8 tbsp cheddar cheese, shredded

DIRECTIONS

In a small bowl, combine the black beans and salsa. Mash with a fork and stir in zucchini.

Layer 1 tortilla with half of the bean/zucchini mixture and top with 4 tablespoons of cheddar cheese and place another tortilla on top. Repeat this process for the remaining tortillas.

In a heated frying pan, cook quesadillas over medium heat, approximately 1 to 2 minutes per side until cheese is melted and bubbly and the tortillas are crisp and slightly browned.

Options: Dip quesadillas in sour cream, salsa, or guacamole.

Serves 2.

Celery Slaw

INGREDIENTS

2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
2 tsp sugar
2 Tbsp apple cider vinegar
1/3 cup sour cream
2 cup thinly sliced celery
1 carrot, coarsely shredded
4 Tbsp sunflower seeds (optional)

DIRECTIONS

In a bowl, combine the first 6 ingredients, then slowly stir in the sour cream. Refrigerate unless serving immediately. Shortly before serving, toss with celery and carrot and sprinkle with sunflower seeds (if using).

Hot and Cheesy Party Dip

INGREDIENTS

1 package of taco mix
200 g of your favourite cheddar, shredded
1 jar of mild or medium salsa
1 small container of sour cream

DIRECTIONS

Preheat oven to 300 degrees Fahrenheit.

In a bowl, combine taco mix with shredded cheese. In a heat safe casserole dish, spread the salsa on the bottom, then the sour cream on top of salsa, and then top with the seasoned shredded cheese.

Bake until the cheese has begun to bubble. Serve with your favourite chips, crackers, or veggies.

Zucchini-Cilantro Dip

INGREDIENTS

2 medium zucchini, trimmed, grated
1/2 tsp sea salt
1 cup plain yogurt
3/4 cup sour cream
2 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 tsp ground cumin
Generous pinch of cayenne pepper
Sea salt and pepper to taste

DIRECTIONS

Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.

Whisk yogurt, sour cream, olive oil and vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin, and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate at least 2 hours, and up to overnight, to blend flavours.

Serve with veggie sticks and/or pita bread triangles.

Makes about 2 1/2 cups.

Oranghetti Squash with Zucchini and Garlic

INGREDIENTS

1 Tbsp extra virgin olive oil or butter
3 cloves garlic, minced
1 cup grated zucchini
1 oranghetti (or spaghetti) squash
1/4 cup plain yogurt or sour cream (optional)
Sea salt and black pepper

DIRECTIONS

In small skillet, heat oil over medium-low heat; add garlic and grated zucchini and cook until tender, about 1 minute.

Cut squash lengthwise, remove seeds, and pierce skin with fork. Place cut side down in baking dish and bake at 350F/180C for 45 minutes. Turn and bake another 10 to 15 minutes or until skin is tender.

Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic and zucchini mixture, yogurt (if using), salt, and pepper to taste; toss to mix.