Baked Raspberry Lemon Donuts

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untitled-88I have some exciting news to share! After a lot of soul searching and self reflection, I have decided to enrol in the Professional Culinary Nutrition Expert Program at the Academy of Culinary Nutrition. The program is a distance education program developed by the incredibly inspiring Meghan Telpner – author of Undiet and The Undiet Cookbook. The curriculum focuses on honing your skills in the kitchen in addition to learning about how food can maintain good health and help people thrive. I really do think the program is the perfect fit for me, as it marries two of my passions – cooking & nutrition. I cannot wait to begin classes in September!!!

And now for something a bit indulgent to celebrate! Baked Lemon Raspberry Donuts!!!

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These donuts are so pretty in pink! I made these lovely pink donuts on the weekend just before I heard the new royal baby was a girl. Coincidence!? I think not! *hehe* So, in honour of the birth of the new royal, I shall dedicate these donuts to Princess Charlotte. Such an adorable name, don’t you think? The base of the donut is a tart lemon cake studded with fresh lemon zest and is glazed with a bright raspberry glaze that balances tangy with sweet. They are fresh and bright – perfect for spring! And perfection for the celebration of a new little princess!

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Baked Raspberry Lemon Donuts

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 donuts

Pretty in pink! These tart lemon cake donuts topped with a sweet raspberry glaze are the perfect way to celebrate spring!

Ingredients

    Ingredients: Lemon Cake Donuts
  • 1 and 3/4 cup of unbleached, all-purpose flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • Juice of one medium lemon (about 2 tablespoons)
  • Zest of one lemon
  • 2 tablespoons of canola oil
  • 1/2 cup of sugar
  • 1 cup of unsweetened almond milk
    • Ingredients: Raspberry Glaze
  • 1 and 1/2 cups of icing sugar/confectioner's sugar
  • 3/4 cup of fresh raspberries (mashed and strained to yield juice)
  • Juice of 1/2 a lemon

Method

  1. Preheat oven to 350'F. Lightly oil two donut pans and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a small mixing bowl, whisk together the juice of one lemon, zest of one lemon, 2 tablespoon of canola oil, granulated sugar and unsweetened almond milk.
  4. Create a well in the centre of the dry ingredients and pour in the wet. Mix until just combine.
  5. Line a large drinking glass with a plastic bag or piping bag with 1/2 inch of one corner snipped off. Scoop the batter into the plastic bag/piping bag until 3/4 full. Twist the end so that the batter does not come out the opposite side when squeezed. Pipe the filling into the donut pan cavities about 2/3 of the way full. Make sure to leave the donut holes clear.
  6. Bake donuts for 14 minutes, or until slightly golden and a toothpick inserted in the middle comes out with a dry crumb. Transfer to a wire rack to cool completely.
  7. Prepare the glaze by whisking together the confectioner's sugar, the raspberry juice and the lemon juice. Dip the tops of the cooled donuts into the glaze and finish with sprinkles. Place the donuts in the fridge for 10 minutes to allow the glaze to harden. Store in an airtight container for up to 3 days.

Source: inspired by Baked Chocolate Doughnuts by Ashlae Warner

Thai Rice Salad with Coconut Curry Dressing

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untitled-108Jesse and I cancelled cable TV this past week. As much as I adore getting lost in a captivating drama (ie. Homeland) or binge watching an adorable comedy (Unbreakable Kimmy Schmidt), it was time to test out having no cable. For the summer, at least! Jesse and I want to get outside and enjoy the nice weather this summer – especially since our summers are so short here in Winnipeg! We want to spend our evenings sitting on the patio reading or going for long walks. There’s something to be said for spending time outside within nature. Or well…until mosquito season hits…*haha*  In addition to spending more time outside, we also want to be more productive (ie. no more marathons of Income Property or House Hunters International). It’s just so easy to put things off when you can just park your butt down after a long day of work and get lost in an Office marathon.

This was our first weekend without cable television. Yesterday, we attended a fabulous craft sale (Third + Bird) that showcased some of the best artisans in the city! It was incredible seeing almost 2500 people supporting local, small businesses yesterday. I bought a few items myself and could have bought a lot more! After the show, we overhauled the condo and now it is sparkling clean! So nice! And we did all this plus the grocery shopping by 1PM yesterday! It’s funny – by not zoning out in front of the TV, I actually accomplished all of my weekend tasks and was bored by 1PM. *hah*  That never happens! So, then I got into the kitchen and I started testing out a number of recipes I’ve been dreaming up. It was great to see them finally come to fruition. And I don’t think Jesse minded being my guinea pig today!

untitled-101One recipe I’ve been developing is this Thai Rice Salad with Coconut Curry Dressing. Last year, I discovered that rice in salads is magical. It adds a very satisfying element to a salad without making it too heavy. I adore making Thai food, so I wanted to create a Thai-inspired Jasmine rice salad infused with ginger, coconut and lime. To keep things refreshing for spring, I added in fresh, chopped cilantro, basil and mint. To boost the protein of the dish, I added some shelled edamame and some toasted cashews. And for a little colour and some veggie power, I added a yellow and a red bell pepper. This salad is packed with bright flavours and is incredibly easy to throw together.  In my opinion, it is the perfect dish to bring to your next spring or summer gathering. It can also be served as a light lunch or a delicious side dish alongside your favourite thai dishes.

 

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Thai Rice Salad with Coconut Curry Dressing

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 4 to 6 servings

A delicious Thai-inspired jasmine rice salad with a creamy, coconut curry dressing and lots of refreshing herbs. This is the perfect salad to bring to your next spring/summer gathering. It's light yet filling and has tons of flavour!

Ingredients

    Ingredients: Coconut Curry Dressing
  • 1/2 cup of canned coconut milk (can be low-fat)
  • 2 tablespoons of water
  • 1 and 1/2 teaspoons of green curry paste (such as Thai Kitchen)
  • 1 teaspoon of tamari or soy sauce
  • 1 teaspoon of agave syrup
  • 1/4 teaspoon of sriracha
  • Juice of one small lime
    • Ingredients: Thai Rice Salad
  • 1 cup of uncooked Jasmine rice, rinsed
  • 2 cups of water
  • 1 tablespoon of coconut oil
  • 1/2 teaspoon of fine sea salt
  • 1 cup of cooked, shelled edamame
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1/4 cup of fresh chopped mint
  • 1/4 cup of fresh chopped basil
  • 2 tablespoons of fresh chopped cilantro
  • 2 tablespoons of fresh chopped chives
  • 1/2 cup of cashews
  • Lime wedges for garnish

Method

  1. Bring two cups of water to a boil. Reduce heat to a simmer then add the rinsed jasmine rice followed by the coconut oil and salt. Stir and cover. Allow the rice to simmer on low for 18 minutes. Remove from heat.
  2. Spread the cooked rice on a parchment-lined baking sheet. Refrigerate rice for 30 minutes or until completely chilled.
  3. Meanwhile, combine the dressing ingredients in a mason jar and shake well to combine.
  4. In a large bowl, combine the cooled Jasmine rice, shelled edamame, yellow pepper, red pepper and cashews. Drizzle with the salad dressing. Stir to combine.
  5. Fold in the fresh herbs. Allow salad to sit for at least 30 minutes to allow the flavours to meld together nicely.
  6. Serve with lime wedges to squeeze over top of salad.

Source: dressing adapted from Love and Lemons; Salad by The Fig Tree

Spring Salad with Lemon Chive Vinaigrette

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springedamamesalad-48Sometimes all I crave in a huge salad filled with delicious greens, crunchy vegetables and a simple vinaigrette. This is especially so after a long winter filled with heartier meals of chili, stew and lots of carb-centric pasta dishes. As much as I love a good bowl of pasta, the warmer weather has me craving lighter fare. In early spring, radishes and chives are at their best. Asparagus is also a spring-time favourite. In celebration of spring, I decided to combine all of my favourite spring veggies into one heaping meal-sized salad. To keep things fresh and light, I opted for a lemon chive vinaigrette with a touch of Dijon mustard.

springedamamesalad-35-2To boost the protein content of the salad, I opted for shelled edamame in lieu of the more commonly used spring vegetable – peas. I love the creamy texture of edamame, but feel free to sub peas if that tickles your fancy. The arugula adds a nice spicy/peppery element to the salad. I balanced this out with some cool, refreshing, crisp radishes and a mixture of baby kale. Toasted walnuts round out this delicious spring salad, but feel free to use sunflower seeds, pumpkin seeds or even some toasted hazelnuts. To increase the nutritional content even more, you could sprinkle on some hemp hearts. Yum!

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In other non-salad related news, I am finally done working 3 full months of overtime hours at work. Thank goodness! The longer hours definitely cut into my time in the kitchen! As of this week, I am on vacation for a few days to recoup. I am off to visit with some wonderful friends today and tomorrow an hour outside of the city. I’m really looking forward to getting out and about to enjoy the nice weather and be around great friends. Tomorrow evening, I am heading to a comedy show for the Winnipeg Comedy Festival. Can’t wait. I love a good belly laugh. And this weekend I am spending time with family :) All-in-all…I’ve got a great vacation planned! What do you have planned for the weekend?

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Spring Salad with Lemon Chive Vinaigrette

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 servings

Spicy arugula and crispy radishes combined with creamy edamame and toasty walnuts in a lemony chive vinaigrette. The perfect way to celebrate Spring and the coming warm weather.

Ingredients

    Lemon Chive Vinaigrette Ingredients
  • Juice of one lemon
  • 1/4 cup of avocado oil or extra-virgin olive oil
  • 1/4 teaspoon of fine sea salt
  • 1 heaping teaspoon of Dijon mustard
  • 1 teaspoon of maple syrup
  • 2 tablespoons of finely chopped chives
    • Spring Salad Ingredients
  • 1 cup of frozen shelled edamame
  • 10 asparagus spears, woody ends trimmed off, cut into pieces
  • 2 cups of arugula, washed and dried
  • 2 cups of baby kale, washed and dried
  • 8 radishes, thinly sliced
  • 1/2 cup of walnut pieces, toasted

Method

  1. Combine all vinaigrette ingredients in a jar and shake well. Set aside.
  2. In a small saucepan, bring 3 cups of water to a boil. Add in the edamame and asparagus pieces. Reduce heat to a simmer. Cook the edamame and asparagus for 3-5 minutes (or until asparagus is slightly tender). Drain and rinse well with cold water to stop the cooking process.
  3. Toast walnuts in a dry frying pan on medium heat for about 3 minutes, or until walnuts become fragrant.
  4. In a large salad bowl, toss together the arugula, baby kale, sliced radishes, edamame, asparagus and toasted walnuts. Drizzle half of the lemon chive vinaigrette overtop and toss well to coat. Additional dressing can be added as desired.

Source: The Fig Tree