Dessert Recipe – Apple Crepes with Maple Butter

It’s maple syrup time.  This past weekend we enjoyed these Apple Crepes with Maple Butter.

Apple Crepes with Maple Butter

I admit it.  I love maple syrup.  I love its beautiful golden colour.  I love its sweetness, definitely present, but not overwhelming.  Most of all, I love the maple flavour.

Maple Syrup Country

Maple syrup production - Maple sap buckets

Sap buckets collect the sap from sugar maples. The sap is used to make maple syrup.

I am fortunate to live in the heart of maple syrup country. A lot of maple syrup is produced in this area. This means that towards the end of the winter we are able to go out and visit a sugarbush, where maple syrup is produced.

I love walking through the maple trees, watching the sap flow into the tubes, making its way to the sugar shack where it gets boiled down into syrup. If we are lucky enough to be there on a day they are boiling sap, the smell of maple permeates the air. It’s a fabulous smell.

At the sugarbush, we also buy fresh bottles of this year’s crop of maple syrup and other maple products. We finish our visit by enjoying a meal in their pancake house. Yum!

The very cold winter and delayed arrival of spring resulted in maple syrup production getting off to a late start late this year in Ontario and Quebec.  Luckily, despite that, the crop was a good one.  Maple syrup should be plentiful and we will be able to enjoy it all year.

Cooking with Maple Syrup

I often use maple syrup to flavour savory dishes, using it in marinades, vinaigrettes and even in these carrots.

On the weekend I thought we were due for a maple dessert.  That’s how the Apple Crepes with Maple Butter came to be.

Ingredients for Maple Butter Apple Crepes

Look at the colour of that maple syrup. Rich colour means rich flavour.

Apples, maple and pecans are a great flavour combo. The pecans add a bit to crunch, which I really enjoy.

I used a Granny Smith apple as that is what I had on hand, but I would suggest using a sweeter apple variety.

How To Make Crepes

Crepes are easy to make.  Really.  This was surprising to me too.  I discovered this at Christmas, when I decided that it would be great to serve crepes for breakfast as a special treat.  My family loved them, and I have made crepes several times since then.

To make crepes, all you need is a mixing bowl, a whisk, a large non-stick pan (mine is 26 cm (10”)) and a thin spatula for flipping.

Some crepe recipes tell you to use a blender to get a smooth batter.  I don’t do it that way, as I don’t have the extra 30 minutes to let the batter rest, to allow the extra air added by the blender to escape.

I use a mixing bowl and a whisk, with great results.  To have a batter without lumps, the trick is to whisk the eggs first, then whisk each ingredient in one at a time.  No lumps, less dishes to clean, less waiting time and great results. That’s my kind of cooking.

Do not add butter or oil to the pan when making crepes.  They don’t turn out well that way. They end up too crispy.  The butter in the batter is all you need to keep the crepes from sticking to the pan.

Pour a small amount of batter into the pan and move the pan around to spread the batter evenly across the bottom of the pan.  You want a very thin layer of batter, which makes a nice crepe.

Don’t be discouraged that the first crepe of the batch doesn’t look pretty.  Accept that the first one never looks as nice as the rest of them.

Using Whole Wheat Flour for Crepes

I used whole wheat flour for my Apple Crepes with Maple Butter.  I use whole wheat flour in place of white flour as much as possible.

It wasn’t regular whole wheat flour, but soft white whole wheat pastry flour.  This type of flour is made from soft white winter wheat, which is typically used for pastry flour.  It is a different type of wheat than hard red spring wheat, which is the type used for all-purpose and bread flours.

Soft white whole wheat pastry flour has the fibre content of regular whole wheat flour, as it is whole wheat flour.  The soft white wheat has less protein and less gluten than regular whole wheat flour. It is also a lighter colour and lighter tasting than regular whole wheat flour.  The soft white whole wheat flour works well for delicate items such as crepes.  I haven’t found this flour in regular grocery stores.  I buy mine at the Bulk Barn.

These Apple Crepes with Maple Butter are a dessert item in our home.  They are not breakfast food, even though Greg and his sweet tooth would like them to be.

Recipe:  Apple Crepes with Maple Butter

Dessert  Crepes with Apples and Maple Butter

Basic Crepe Recipe – makes 5 to 6 crepes

Ingredients:

  • 2 eggs
  • 2/3 cup milk
  • ½ cup soft white whole wheat pastry flour (or all-purpose flour)
  • 1 tablespoon butter, melted
  • 1 teaspoon sugar
  • 1 teaspoon vanilla

Directions:

  • Whisk eggs in a medium size mixing bowl.
  • Whisk in milk. Whisk in flour. Whisk in butter, sugar and vanilla. Whisking ingredients in one at a time will help prevent lumps in the batter.
  • Let batter rest about 2 to 3 minutes.
  • Heat non-stick pan on medium-high heat.
  • Pour a small amount of batter into hot pan, rotating pan to spread batter evenly.
  • Let crepe cook for about one minute. When batter is no longer shiny and crepe holds, flip crepe and cook on second side for about 30 to 60 seconds.
  • When done, place crepe on plate and make next one.

 

Recipe: Maple Butter with Apples – makes enough for 6 crepes

Ingredients:

  • 3 tablespoons butter
  • 1 apple, peeled and sliced
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla
  • ¼ cup chopped pecans

Directions:

  • Using same non-stick pan used to make crepes, on medium heat, melt 1 tablespoon butter in pan. Add apple slices and sauté apples for 2 to 3 minutes, stirring frequently.
  • Once apples are softened, melt remaining 2 tablespoons butter into pan. Add maple syrup and vanilla. Stir maple syrup, butter and apple mixture. Heat mixture until it starts to froth. Cook for additional minute once frothy.
  • Remove from heat.

 

Assembling Crepes:

  • Place one crepe on plate. Fold crepe in half, then in half again so that you have a quarter pie-shape. Spoon some Maple Butter with Apples on to crepe. Sprinkle pecans on top. Serve.

 

This recipe is sharing some love at these parties:  Create & Share, Create It Thursdays

 

Why Do We Show Love with Sugar?

Chocolate Easter BunnyLately I’ve been thinking about the odd fact that in North America we seem to show love with sugar. Today is one of several holidays when we give our loved ones chocolate or candy as a token of our affection.   Many children (and adults) across Canada and the US woke up this morning and found chocolate eggs, bunnies or other items left for them.  Most people will actually have quite a bit of chocolate by the time the day is over.

The more I really think about it, the more this seems odd to me.  Yes, I have had my share of Easter chocolate over the years, and as a child especially I loved receiving it because it was a special treat.  But now, as an adult who is trying to live a healthy lifestyle, I wonder about the practice.

There is a growing body of research suggesting that sugar consumption may be linked to a variety of health issues.

North Americans eat a lot of sugar.  Average sugar consumption in Canada is 110 g (26 teaspoons) per day (Statistics Canada).  That adds up to over 40 kg (88 lbs) per year. That’s a lot of sugar! This includes naturally occurring sugar and added sugar.  Sugar is widely available to us, is cheap, and for many of us, it tastes good.  It is not surprising we are eating so much of it.

Easter chocolate aisleBut the question is why do we give sugar as a sign of love?  Easter, Valentine’s Day, Christmas, Mother’s Day.  Go into any store in the month before these days, and you will be greeted with extensive displays of special chocolate and candy for the occasion.  There are ads on television, to remind us to buy some for those closest to us.

Instinctively, I think that many of us know that sugar isn’t good for us.  Many of us were only allowed small amounts of it as children.  But today, we consume so much of it.  We even give it in fairly large quantities to small children.  And we give it to others to let them know we love them, we are thinking of them.

How did something that we know is bad for us become a symbol of love? I know that we don’t really wish ill-health upon them.

Having several holidays associated to chocolate is clearly a positive for the bottom line of chocolate manufacturers. Many of us buy it without thinking about it too much, as it is expected for the holiday.  We even pay a premium price for it, as it has a special shape just for the holiday.  Yes, this is a good deal for chocolate companies.

But is it a good deal for us?  Will you feel well after eating that much chocolate?  Will your kids?  Will all these chocolate holidays create daily habits that have an impact on your long-term health?

I understand that the chocolate companies want us to buy their product.  They market to us very effectively, making their product appealing and even mandatory for the day.  Do we have to fall for it though?  Must we be swayed by their tactics, or could we break away from the expected? Isn’t there another way to say “I love you” and “have a happy day” than by giving everyone sugar?

This year, with all these thoughts running through my head, I asked not to receive any chocolate.  It’s a first for me.

I asked for flowers instead.

tulips

The flowers are lovely.  I feel good when I look at them.  They make me smile.

I think this will be the beginning of a new trend in my household.

 

Quinoa Recipe – Greek Quinoa Salad

gluten free greek quinoa salad

Quinoa is a very “in” food at the moment.  Everywhere I look, I see quinoa.  I see quinoa recipes all over the net.  I see it on the dinner plate of friends and family.  It is even present at the salad bar in my building’s cafeteria.  Quinoa has definitely hit the mainstream.

As part of my goal to eat more whole grains and a greater variety of whole grains, this winter I decided it was time to give quinoa a try.  My favorite result so far is this Greek Quinoa Salad.

Although quinoa is new to me, it is in fact a very ancient food.  It was domesticated in the South American Andes 3,000 to 4,000 years ago and became a staple in the diet of people of that region.

ancient grains quinoa

Quinoa is treated as a grain and is often ground into flour.  Despite this, it is a seed, not a grain.  The quinoa plant is closely related to beets, spinach and Swiss chard.

One of quinoa’s most interesting nutritional values is its protein content.  Quinoa is higher in protein than most cereals, although not as high as beans and legumes.  Unlike most cereals, quinoa has complete protein, as it contains all essential amino acids.  It is also a source of iron and of several B vitamins.

So far I’ve been using quinoa in salads.  I’ve been trying out different types of grain salads and legume salads to include in our lunches.  At work Greg does not have access to a refrigerator or a microwave.  What he brings needs to be safe for consumption if only cooled with a small ice pack. It must also taste good eaten cool or at room temperature.  This Greek quinoa salad fits the bill, and tastes great too.

As a bonus, this salad is gluten-free.  Neither Greg nor I have issues with gluten, but my sister and her two children are both gluten intolerant.  This Greek quinoa salad can make an appearance at family gatherings (we always share the responsibility of bringing food) and everyone can partake.  It’s also a great substitute for a Greek pasta salad to bring to potlucks, especially if you don’t know what food sensitivities others might have.

Greek Vinaigrette

greek vinaigrette recipe

I love the fresh flavours of Greek vinaigrette.  It feeds my obsession with fresh herbs and garlic, and the lemon brightens the flavour.  Greg also enjoys Greek salad, so this is a win-win.

Greek Quinoa Salad rceipe with vinaigrette

I’ve also discovered a new product recently that I love in this vinaigrette.  It’s part of the President’s Choice (PC) Black Label collection.  It’s a grape condiment that I am using in the place of red wine vinegar. It is called Lambrusco Grape Condiment. I find it smoother and sweeter than red wine vinegar.  If you are able to find this product, I recommend that you give it a try.  If you don’t have access to this product, red wine vinegar absolutely works too.

 

Recipe:  Greek Quinoa Salad

Greek Vinaigrette – makes about ½ cup

Greek Vinaigrette for greek quinoa salad

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons PC Lambrusco grape condiment or red wine vinegar
  • 2 tablespoons lemon juice
  • 1 large clove garlic (or 2 small cloves), chopped
  • 1 teaspoon dried oregano
  • ½ tablespoon fresh thyme, chopped (or ½ teaspoon dried)
  • ½ tablespoon fresh rosemary, chopped (or ½ teaspoon dried)
  • Salt, to taste
  • Pepper, to taste

Directions

  • Put all ingredients in small bowl and whisk well.

 

Greek Quinoa Salad – makes 2 meal or 4 side servings

Greek Quinoa Salad - gluten-free salad

Ingredients

  • ½ cup quinoa, uncooked
  • 1 cup water
  • Greek vinaigrette to taste (recipe above)
  • 1/3 cup sliced Kalamata olives
  • ½ cup crumbled feta cheese
  • ¼ cup chopped sun-dried tomatoes (I prefer the taste of those packed in oil)
  • 2” piece English cucumber, chopped

Directions

  • Place quinoa in fine mesh strainer and rinse under cool water, rubbing quinoa together. This is to remove any remaining saponins in the quinoa, which creates a bitter taste.
  • Bring one cup water to a boil in a pot with a lid. Add quinoa to water and return to a boil. Reduce heat and simmer for 12 to 15 minutes, until all the water has been absorbed. Remove from heat and let stand for 15 minutes, keeping pot covered.
  • Fluff quinoa and add it to a medium size bowl. Add Greek vinaigrette and stir to coat quinoa.
  • Add Kalamata olives, feta cheese, sun-dried tomatoes and cucumber. Toss salad to mix ingredients.
  • Refrigerate to 30 to 45 minutes. Serve and enjoy.

 

Have you discovered quinoa?  If so, what is your favorite quinoa dish?

 

This recipe is sharing some love at these parties:  Create & Share, Let’s Get Real, Best of the Weekend, Show Stopper Saturday, Show-licious, Saturday Night Fever, Marvelous Mondays,  Melt in Your Mouth Mondays, Inspiration Monday, Project Inspired, Time to Sparkle, Totally Talented Tuesdays, Tasty Tuesdays, Whimsy Wednesdays, Wake Up Wednesdays

7 Reasons I Workout

Reasons I workoutMost of my life I have been an active person.  I love to hike and kayak, I have taken martial arts classes, and for several years I walked or biked to work about six months of the year.  In 2005 Greg and I moved to a small town and I stopped doing many of these activities.  At one point, I definitely turned into a couch potato.

Several years ago, when I had my annual physical, I had some disturbing results.  My blood pressure, cholesterol and blood sugar levels were all great, as expected.  But one thing was very out of whack.  I had done a lung capacity test, and the results were not good.  Even though I was in my late thirties, my results indicated that my lung age was 51. What? I’ve never been a smoker, how could this be?

This news was particularly upsetting because my father has lung disease.  Not only was he a heavy smoker for 35 years, but he was frequently exposed to asbestos in his workplace back in the fifties.  Seeing my dad suffer with his much diminished lung capacity has been difficult. He is not able to do small things, like bring the recycling bin to the end of the driveway, without laboured breathing and breaking out into a sweat.

My doctor told me that inactivity was the main cause for my poor lung capacity.  He recommended that I exercise regularly. You would think that would be the kick in the pants I needed to start living an active lifestyle again.  In reality, life was pretty challenging for me at that time and I couldn’t find the energy to do it.  This is ironic as the lack of energy would never be solved by remaining a couch potato.  I did what I could, small things like taking the stairs at work instead of the elevator (my office is on the sixth floor) and going for walks a couple of times a week.

workout strength trainingGreg tried unsuccessfully to motivate me to take an exercise class or join a gym.   He was working out regularly, participating in several sports and going to the gym.

A couple of years ago I finally made the decision to join a gym.  I joined because I wanted to feel better.  I opted to participate in group exercise classes rather than workout with the machines.  I wasn’t very good about going regularly, but going once a week was better than not going at all.

A couple of months ago, I finally made the commitment to myself to go three times a week.  For the most part I’ve been able to do this and I feel pretty good about it.

fitness class

Photo by Ed Yourton via CC BY-NC-SA 2.0 licence

Why do I work out regularly?

  1. For my health. Despite the fact that I’m skinny, thin, petite, being a couch potato is just not good for me. My lung capacity test results certainly demonstrated that being thin does not necessarily mean being healthy. Regular exercise helps combat several diseases, including heart disease and arthritis. My mother has arthritis. Seeing her suffering, arthritis is a disease I want to avoid. My father also has heart disease, which increases my risk, making it even more important for me to reduce the risk factors that are within my control, such as regular exercise.

     

  2. To have more energy. It can seem counterintuitive, but expending all that energy doing vigorous exercise actually improves my overall energy level. Even though I’m spending more time at the gym than I was last year, I’m actually able to get more done at home each week. This is due to my increased energy level.

     

  3. As an outlet for stress. My life is stressful. Heck, whose isn’t? Regular workouts help relieve my stress. It helps with the tension that I carry in my neck, shoulders and back (pretty common among those who work at a computer all day). It also helps mentally as there is something very satisfying about giving it your all during a 60 minute class and testing your limits.

     

  4. To feel stronger. Yes, I know that being able to do planks or push-ups from my toes doesn’t have a real world application. But feeling stronger makes me more confident. Having confidence is always a good thing.

     

  5. So that my muscles hurt less. When I was working out only once a week, the recovery time for my muscles was two to three days. I hated being sore for days after each workout. It decreased my motivation to workout. Working out three times a week has improved that. My muscles hurt a lot less after each workout.

     

    health and fitness exercise

    Photo by Jasmine Kaloudis by CC BY-ND 2.0 licence

  6. It gives me a reason to focus on me. During a workout, the focus is all me. I pay attention to my movements, to how my muscles feel and I focus on my breathing. While working out, I never think about my to-do list or to the challenges at work. It’s all about me for those 60 minutes.

     

  7. It makes me feel good. I’ve discovered that exercise can be fun. It also puts me in a good mood. At the end of a class, I feel really good and ready to take on a variety of challenges.

 

I workout for me.  For how it makes me feel.  For how it makes me healthier.  For how it makes my life better.  The bonus?  If my life is better, it’s better for the people around me.  So everyone wins.  But I do it for myself.  I can’t do it for anyone else.

Why do you workout?

Vegetable Recipe: Garlic Rosemary Roasted Sweet Potatoes

Garlic Rosemary Sweet Potatoes

I hated potatoes for a long time. I know, you think hate is pretty strong for innocuous potatoes. I hated them because I grew up eating boiled potatoes for dinner. every.single.day. If you’ve had boiled potatoes, you understand. If you haven’t, don’t do it. Why were we eating boiled potatoes? For reasons I still do not understand, my father loves them. So do several of his siblings. As a result, my sisters and several of my cousins have had a lifelong hate-affair with potatoes.

My hatred of potatoes meant that for the first 10 years or so of my adulthood, I never bought potatoes. Ever. Eventually I discovered that potatoes can be good if prepared differently. Pretty much any way other than boiled.

vegetable recipe roasted sweet potatoesRoasted potatoes are my favorite, and I often prepare them that way. A few years ago, I decided to add sweet potatoes to the mix. I washed and peeled them, cubed them up and added them to my regular potatoes for roasting. It was a hit. I like the sweet potatoes even more than regular potatoes. Sweet potatoes have more nutrients in them too, with lots of beta-carotene, so that’s a bonus. They even count as an orange vegetable according to the Canada Food Guide, which recommends eating at least one orange and one dark green vegetable each day.

If sweet potatoes are new to you, treat them like you would regular potatoes. They can be roasted, mashed or baked. They have more flavour than regular potatoes, and are much sweeter. They do live up to their name. They are sometimes even used to make pie.

vegetable sweet potatoI love garlic and rosemary so I add some to the sweet potatoes when roasting to enhance the wonderful flavour of this vegetable. Sweet potatoes will not become as crispy as regular potatoes when roasted. They will brown and caramelize a little, bringing out even more natural flavour.

If the skin on the sweet potatoes is relatively thin, I don’t peel them. I only peel them when the skin is thick and tough and sort of resembles bark.

 

Recipe: Garlic Rosemary Roasted Sweet Potatoes

veggies side dish

Ingredients

  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary
  • pinch of salt
  • 3 tablespoons olive oil
  • 1.5 pounds (675 g) sweet potatoes, peeled and cut into 1 ½” cubes (about 3 sweet potatoes)

Directions

  • Pre-heat oven to 425 F if using regular oven (390 F if using convection oven)
  • Line a large rimmed baking sheet with parchment paper.
  • Add chopped garlic, rosemary and salt to a large mixing bowl. Add olive oil. Mix well.
  • Add sweet potatoes and stir to coat evenly in olive oil mixture.
  • Spread sweet potatoes on baking sheet, ensuring they are in a single layer. Roast for 25 to 30 minutes, turning the potatoes once half way through cooking time.

 

This recipe is sharing some love at Show Stopper Saturday, Saturday Night Fever, Saturday Show-licious, Sweet and Savory Sundays, Marvelous Mondays, Create and Share and Wake Up Wednesdays.

The Spice Route: Ginger

spices whole gingerGinger is a relatively new addition to my panty. I was first introduced to cooking with fresh ginger about 12 years ago, with this Teriyaki Pork Tenderloin recipe from my sister. I liked the bold flavour of the ginger but I didn’t have other recipes that called for it. It’s only in the past three years, as I started to truly cook from scratch that ginger has become a staple in my kitchen.

History of Ginger

Zingiber officinale Ginger is the bulbous root of the plant Zingiber officinale . Although new to me, ginger has been used in cooking for millennia. It has been used for so long, in fact, that the origins of the plant, while believed to be in Southeast Asia where it is a staple, are not truly known.

Ginger was first introduced to Europe by Romans about 2000 years ago. Its popularity grew, and in the 13th and 14th century, only pepper was more commonly used. This despite ginger’s high cost. In 16th century England, a pound of ginger was worth as much as one sheep. I love ginger, but I wouldn’t pay that much for it!

Ginger was first grown in the West in Jamaica, starting in 1585. It was introduced by Spanish explorers. Today ginger is grown in many tropical and sub-tropical locations around the world. India is currently the world’s largest producer, with about 30% of global production.

Cooking with Ginger

One of the great things about ginger is its versatility. This spice works in both savory and sweet dishes. Southeast Asian dishes typically exploit the savory side of ginger, using it in stir-fries, curries and more. It plays on the sweet side in Western cuisine like in traditional gingerbread and ginger ale. I like both.

This pasta sauce and these pork kebabs just wouldn’t be the same without the spiciness of ginger. The flavours in these orange zucchini muffins with chocolate chips perk up nicely thanks to the fresh ginger. And these orange-blueberry muffins? I was right. One tablespoon of minced fresh ginger makes them even better than my original version.

Selecting and Storing Ginger

Ginger is available in several forms: fresh, candied, ground, dried and pickled.

powdered ginger, fresh ginger, candied ginger

Different forms of ginger - left, ground ginger; back, fresh ginger; right, crystalised or candied ginger

I most often use fresh ginger. It is widely available in mainstream supermarkets. Most of the fresh ginger we use is mature ginger, which requires peeling.

When selecting fresh ginger, make sure it is firm, smooth and has no mold. Place it in a ziploc bag and store it in the vegetable crisper in your fridge. It should last a couple of months. Alternately, you can store it in the freezer for about six months.

Benefits of Ginger

Ginger doesn’t just taste good, it seems to have some helpful medicinal properties too. Ginger helps calm upset stomachs, and helps with motion sickness and nausea. So I guess Mom was right when she gave me flat ginger ale to help with an upset stomach when I was a kid. There are less sugary ways to get those benefits from ginger, but Mom used what she had on hand.

Have you discovered the bold, spicy flavour of fresh ginger?

Vegetable Recipe: Roasted Green Beans with Goat Cheese

vegetables I spent years disliking hating green beans.  I didn’t like anything about them; not the texture, not the taste. A few years ago, I started roasting vegetables, and made a discovery. Roasted green beans are fabulous! Roasting them changes the flavour, making it mellower and a bit sweeter.

So, what is better than roasted green beans? Roasted green beans with goat cheese. I admit it, I love goat cheese. The tanginess and creaminess of goat cheese makes everything better, including green beans. I’ve also added a bit of balsamic vinegar for some acidity and some toasted pine nuts, which add a bit of crunch. The pine nuts are buttery and creamy and work really well with everything else, creating a perfect vegetable side dish.

Vegetable recipe roasted green beans with goat cheese

These roasted green beans with goat cheese now make a regular appearance on our dinner plate. I even planted green beans in my garden last year, so that I could have ultra-fresh beans to make this.

If you aren’t a big fan of green beans, try roasting them: the result might change your opinion. If you like green beans and haven’t had them roasted, you must try. It will make you love green beans even more.

Recipe: Roasted Green Beans with Goat Cheese

Makes 4 servings

Roasted Green Beans with Goat Cheese

Ingredients

  • 1 lb (454 g) green beans, trimmed
  • 2 teaspoons (10 mL) olive oil
  • pinch of salt
  • pinch of black pepper
  • 2 teaspoons (10 mL) balsamic vinegar
  • 1.5 ounces (45 g) goat cheese, crumbled
  • 2 tablespoons (30 mL) toasted pine nuts (see toasting instructions below)

Directions

  • Preheat oven to 425 F.
  • Place green beans in a single layer on a parchment paper lined cookie sheet. Drizzle the beans with olive oil and sprinkle with salt and pepper. Toss to coat.
  • Roast beans in the centre of the oven for 14 to 18 minutes, or until tender, turning them once.
  • Place roasted beans in a large serving bowl and drizzle with balsamic vinegar. Add goat cheese and pine nuts. Serve and enjoy.

 

Toasting Pine Nuts

  • Preheat oven to 350 F.
  • Spread pine nuts on a rimmed tray, in a single layer.
  • Place in centre of oven for 5 minutes. Turn them once and toast for another 2 to 3 minutes, or until golden, making sure not to burn them.

 

This recipe is sharing some love at Show Stopper Saturday.