Blueberry Orange Muffins

By Erin Wainwright on April 14, 2020 in Food, Recipes

These muffins are my absolute favourite blueberry muffin recipe! I think it’s the orange flavour which compliments the blueberries without overpowering. This is a recipe that I got from a co-worker years ago and I ended up tweaking and adapting it so much that it became something new!

Blueberry Orange Muffins

Course: Dessert
Keyword: blueberry muffins, dessert, muffins
Servings: 12 muffins
Author: Erin Wainwright

Equipment

  • muffin tin

Ingredients

  • 2 cups all-purpose four
  • 3/4 cups white sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup plain yogurt (or non-dairy substitute)
  • 2 tsp orange rind (or the rind of one orange)
  • 1/4 cups orange juice
  • 1/4 cups olive oil (or another vegetable oil)
  • 1 1/2 cups fresh blueberries

Topping

  • 1/4 cup white sugar
  • 1 tbsp orange rind
  • 1/2 cup sliced almonds

Instructions

  • Preheat oven for 400°C.
    Whisk the yogurt, 2 teaspoons of orange rind, orange juice, olive oil and eggs into a large bowl. In a separate medium bowl mix the flour, 3/4 cups white sugar, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries. Spoon into a greased or lined twelve cup muffin tin.
    For the topping mix together the 1/4 cup of white sugar, 1 tablespoon of orange rind and the sliced almonds. Sprinkle over the batter in the muffin tin.
    Bake in preheated oven for approximately 20 minutes. Muffins are done when the tops are firm to the touch. Let the muffins cool in the tin for about 5-10 minutes and then transfer them to a cooling rack.

Pancakes

By Erin Wainwright on February 26, 2020 in Food, Recipes

These pancakes are made with some whole wheat flour so they’ll fill you up a bit more than regular pancakes do. Whole wheat flour is a little heavy so the vinegar and baking soda combination helps to add some fluffiness.

This recipe makes a lot of pancakes! Leftovers are great the next morning cooked in the toaster.

These pancakes are also great to make while camping. Just mix all the dry ingredients before hand to save time and packing space.

Pancakes

A more filling pancake but still light and fluffy.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast
Keyword: Breakfast, Pancakes
Servings: 6 people

Ingredients

  • 2 1/4 cups milk or milk substitute
  • 5 tbsp white vinegar
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 6 tbsp white sugar
  • 3 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon optional
  • 6 tbsp olive oil
  • 1 tsp vanilla extract optional
  • cooking spray

Instructions

  • In a large bowl, mix the milk (or milk substitute) with the vinegar and let sit for about five minutes.
  • While waiting for the milk, in a smaller bowl mix together the all-purpose flour, the whole wheat flour, sugar, baking powder, salt, baking soda and cinnamon. Set aside.
  • In the bowl with the milk and vinegar add the eggs, olive oil and vanilla. Whisk until fully combined.
  • Pour the dry ingredients into the wet ingredients and mix thoroughly until smooth and all the lumps are gone.
  • Heat a large skillet or griddle over medium heat and coat with cooking spray. Pour about 1/4 cup of the pancake batter into the skillet and cook it until bubbles appear on the surface. Flip the pancakes with a spatula and cook the other side until it is browned.

Chicken noodle soup

By Erin Wainwright on February 5, 2020 in Food, Recipes

This simple chicken noodle soup is as easy to make as it is delicious. This is a great recipe to use the Super Simple Chicken Broth.

Chicken Noodle Soup

Enjoy this easy to make soup when you have some leftover chicken to use up.
Prep Time30 mins
Cook Time20 mins
Course: Main Course
Keyword: soup

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 tsp poultry seasoning
  • 2-3 cups cooked chicken diced
  • 2 cups egg noodles
  • 12 cups chicken broth

Instructions

  • In a large pot on medium heat add the olive oil and butter. Once the butter has melted add the onions, carrots and celery and sauté until soft.
  • Add the poultry seasoning, the cooked chicken, the egg noodles and the chicken broth. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.

Super simple chicken broth

By Erin Wainwright on January 29, 2020 in Food, Recipes

One of my favourite things to eat in winter is soup. I can’t get enough of the stuff. A few years ago my sister told me that her mother-in-law made the greatest soup broth using only a few ingredients. She does hers on the stove for about 4 hours which doesn’t work for me. I needed something that I could make and walk away from, so I adapted the recipe for my slow cooker. I have used this recipe over and over again and it never fails to be amazing.

Super simple chicken broth

The easiest, cheapest and most delicious chicken broth you'll ever make!
Prep Time10 mins
Cook Time1 d
Course: Soup
Keyword: chicken broth, soup

Equipment

  • slow cooker

Ingredients

  • chicken bones with or without meat Any amount. Can be frozen
  • 1 onion peeled and quartered
  • 2 carrots washed and cut into chunks
  • ¼ cup kosher salt or to taste
  • 16 cups water or whatever amount you need to fill your slow cooker.

Instructions

  • Add all of the ingredients to your slow cooker and cook on low for 24 hours. You can also do this on the stove with a large pot for 4 hours.
  • After 24 hours use a colander and a large bowl and strain the broth through the colander into the bowl. Be careful as it will be quite hot! Put whatever the colander catches into the compost.
  • That's it! You now have a delicious broth to use in soups, pastas and much more! It will stay good for about a week in the fridge or you can portion it and freeze it to use for later.

Notes

If you have a smaller slow cooker and the flavour is a bit intense you can add water to the broth after you strain it.