Claire's Christmastime Spinach Dip

Claire got this recipe from a friend of a friend in Calgary. She now always* makes it at Christmas time. Today she's making it for our holiday gathering with our Arizona neighbours. 

Warm Spinach Dip

Preheat oven to 450F.

Mix together in a food processor:

2 generous handfuls of baby spinach
8 oz cream cheese
4 oz goat cheese
4 oz grated cheddar cheese
1 garlic clove, grated or minced
5 tbsp 10% cream

Put in to an ovenproof serving dish and bake for 20 minutes. Serve warm with pita chips, nacho chips, crudités or your favourite crackers.

* Always in our family means at least twice. 

Mezcal Sour

The weather is turning, and this drink seems to go well with a cooler evening. I've grown into mezcal. And amaro. Enjoy!

Mezcal Sour

Dry shake:

1 1/2 oz mezcal
1 1/2 oz lime juice
1 oz amaro averna
1 tsp agave
1 egg white

Add ice, shake, and strain into a coupe glass. 

Coconut Curry Pork with Walnuts and Spinach

This is a variation on a Mark Bittman recipe from 2001 (The Minimalist Cooks Dinner). It is surprisingly good given how easy and quick it is to prepare! Served over jasmine rice, it feeds anywhere from 2-4 people depending on your appetite. Enjoy!

Coconut Curry Pork with Walnuts and Spinach

1-2 tbsp sunflower (or other light) oil

1 large onion, minced

1 tbsp good curry powder (a flavour you like - this really makes the dish)

1/2 cup chopped walnuts

1 400ml tin of coconut milk

500-700 grams lean pork, cut into 1 cm cubes (or you can use tofu per MB)

4-6 cups baby spinach

2 tbsp soy sauce

Salt and cayenne to taste

Heat oil on medium high. Add onions and cook, stirring occasionally, until browned but not burnt. Add curry powder and stir well. Add nuts and stir well. Cook, stirring occasionally, for approx 1 minute.

Add coconut milk, stir, and bring to a boil. Reduce heat to medium and add pork. Cook on a low simmer, stirring occasionally, until pork is cooked through, about 5-7 minutes.

Turn off heat. Add spinach, soy sauce, salt and cayenne. Stir well and serve over jasmine rice.

Peanut Butter Chocolate Baked Oatmeal (aka Breakfast Brownies)

I love these baked oats! They satisfy the chocolate craving if/as needed but also provide good fibre and protein.* I cut them into 9 servings. Breakfast for over a week! Thanks to the Munchin' With Maddie blog. 

Peanut Butter Chocolate Baked Oatmeal

1 cup overripe mashed banana (about two large bananas)

½ cup crunchy all-natural peanut butter

2 large eggs

¾ cup unsweetened almond milk

2 tbsp maple syrup

1/4 cup coffee (leftover from breakfast)

⅓ cup unsweetened cocoa powder

¼ cup unflavored collagen peptides

1 1/2 cups rolled oats

1 tsp baking powder

pinch of salt

½ cup chocolate chips

Preheat oven to 350F and grease a 9×9" baking dish.

Whisk together mashed banana, peanut butter, eggs, milk, maple syrup, and coffee.

Add in cocoa powder and collagen, whisk and let dissolve.

Add in remaining ingredients – oats, baking powder, salt and chocolate chips. Stir until combined.

Pour into the prepared baking dish and smooth with a spatula. Bake for about 40 minutes.

Let cool completely before cutting into 9 pieces. Will keep in the refrigerator for over a week. Haven't tried freezing it yet!

* Especially if you add the collagen peptides, but they are optional and leaving them out won't change the recipe.