Jennifer speaking!

This is the egg free and lactose free spelt-crumb chicken finger recipe that I came up with. It was really tasty! Although I found that it was better when made fresh – attempts to crisp them up for left overs just made the chicken tough, and it never quite crisped up the way I wanted it too. But when they came out of the oven they were fantastic. The spelt crumbs were really great. 

This is the egg free and lactose free spelt-crumb chicken finger recipe that I came up with. It was really tasty! Although I found that it was better when made fresh – attempts to crisp them up for left overs just made the chicken tough, and it never quite crisped up the way I wanted it too. But when they came out of the oven they were fantastic. The spelt crumbs were really great.

I did a double recipe, but a single one would do a family of about 4 quite comfortably, so I’ll list the amounts for 1x the recipe.

This makes about 20 chicken fingers. You can buy pre-cut chicken fingers or use the filet now to cut down on prep time.

Liquid for dipping:
1/4 cup (50 mL) honey
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) vegetable oil

Spelt crumbs:
1/2 package of Sha Sha Co. Spelt bread crumbs

Preheat oven to 375F.
1. Microwave honey in a medium bowl for 15 seconds, or until very runny. Whisk in the remaining ingredients. Place about 4-5 pieces of chicken and let them soak for about 30 seconds. When removing from bowl allow excess to drip off before dipping into spelt crumbs.

2. In a separate bowl place 1/2 package of spelt bread crumbs. Roll liquid-coated chicken fingers in the crumbs, making sure to press some in.

3. Place fully coated chicken fingers on a foil-lined baking tray.

4. Bake chicken for 25 minutes, rotating half-way through if you do not have a convection oven. Let rest for 5 minutes and enjoy! The chicken is juicy, and the dipping liquid makes them just subtly sweet, while the spelt crumbs give a nice crunch. Very simple and quick to make!

For my show on Rogers Daytime Ottawa on Friday I was discussing the Fine Cooking  magazine that I love so much. I was demonstrating the Asian noodle dishes from the March 2010 issue and realized that every Spring I go looking for the issue with Lemon Curd in it. I had a look at the date and it was from May 1998! I only had Alexander at that time and just preganant with Adam. It seems like a lifetime ago at the same time as only yesterday!

in medium bowl, beat 6 tbsp softened butter with 1 cup sugar; beat in 2 eggs & 2 egg yolks; stir in 2/3 cup lemon juice (mixture will be curdled) transfer to medium sauce pan.

All that to say that the magazine is filled with treasures and I reread the entire issue today. I will try making the Lamb Tagine!

stir over medium heat for 15 minutes

Here is is the fool-proof  lemon curd recipe. It makes 3 cups and fits three 1-cup Mason jars perfectly. You can freeze it for 2 months but I have to warn you-lemon curd is just as yummy frozen:)

ready when thickened enough to leave a path on back of spatula or wooden spoon; stir lemon zest and refrigerate.

When Bonnie came to town promoting her cookbook  in April 2006, we had the pleasure of doing the food styling for her Ottawa media tour.

This cookie is adapted from Bonnie’s recipe and is perfect for both Passover and using up egg whites. We had 2 whites left from the lemon curd but only about a cup of sliced almonds so we added some slivered almonds and sunflower seeds …easy and delicious. We recommend this cook book to all.

Liam and I had the pleasure of dining at our friend’s home last evening. A neighbour had brought a box of goodies to them, and in that box was a brownie that was apparently amazing. I refrained because I am attempting to eliminate sugar from my diet, which might be hard to tell based on the last 3 posts-seems I am in a mood to bake.

Liam loved them so much that he drove down to the byward market today in hopes of finding them at the French Baker. I happened to be reading my new Cook’s Illustrated magazine and low and behold there was a recipe for Cream Cheese Brownies. I had already made Lemon Curd and Haystack cookies to use up the egg whites and the plethora of nuts and seeds in my pantry but I thought “why not?”

They are in the oven as I type and smell fabulous. Pick up The 2010 Spring Entertaining Cook’s Illustrated Magazine. There are also recipes for Sauteed Greens many ways, Butterfly Chicken on the BBQ, Smashed Potatoes that I make regularly and the Lemon Pudding Cake that sounds so yummy and ridiculous that I can’t make it until I’m ready to indulge-I won’t be able to resist.

Verdict on the brownies: good- really good but not dense enough…back to the search for the perfect brownie! I’ll keep you posted.

Cream Cheese Brownies

form into a ball

 My husband Liam feels the need to order pizza almost immediately after a dinner of soup, salad and biscuits. Personally, I love it! This buttermilk biscuit recipe comes from my mom and it is super easy and versatile. You can add shredded cheese or veggies. We have a Tumeric, Flax and Pepper Biscuit that you can try as well! The house smells amazing while they bake.

roll to 1/2-inch thick

cut into fun shapes...we love the crazy in between pieces!

.....bake and enjoy!