Rant: How To Clean And Care For Your Cast Iron Pans

Spring is finally here, and for many, that means it's time for some spring cleaning. One of the most coveted items in the kitchen is the cast iron pan, known for its durability and versatility. However, maintaining a cast iron pan can be a point of contention among cooks. To help settle any debates, let's answer some common questions about how to maintain cast iron cookware.

First and foremost, let's tackle the issue of cleaning.

Soap or No Soap?

The question of whether or not to use soap on a cast iron pan can cause some strong opinions. Some swear by never using soap, while others have no issue using mild dish soap. According to experts, using a little bit of soap is perfectly fine, but be sure to use a scouring pad or a cast iron pan cleaning brush. After washing and scrubbing, rinse the pan well, and wipe it out with a paper towel. It's also recommended to season the pan every so often.

However, one thing you should never do is soak your cast iron pan. Soaking can lead to rust development, so avoid dishwashers and prolonged exposure to water. If you need to soften up crusted-on food before washing, heat the pan on the stove with water and scrape off the bits with a wooden spatula as it comes to a boil.

What does “Seasoning” mean?

Now, let's talk about seasoning. Seasoning is the process of oil bonding to the iron to create a natural, easy-release cooking surface that also helps prevent rusting.

Option One: To season your cast iron pan, heat it on the stove until it's really hot, and then using a pair of silicone oven mitts, pour a little oil on a bunched-up paper towel and rub it all over the pan. Be sure to wipe off any excess oil, and when storing the seasoned pan, cover the cooking surface with a paper towel or kitchen towel.

Option Two: You can also season your cast iron pan in the oven, by washing and drying it, adding a thin, even coat of oil, and placing it upside down in a preheated 350 degree F oven for an hour.

What Oil should I use to season the pan?

When it comes to choosing an oil for seasoning, many cast iron enthusiasts swear by flaxseed oil. However, because it can be a pricier and more fragile option that needs refrigeration, canola oil is often the next best choice.

Ugh! Why is my pan sticky?

If your cast iron pan becomes sticky or gummy, it's likely due to using too much oil when seasoning. To remedy this, wash the pan with soap and hot water to remove the excess oil, and then re-season it using just a thin, thin, thin coating of oil.

Do I need to season a new pan that’s pre seasoned?

Finally, if you have a new pan that says it's already seasoned, it's still a good idea to give it a little extra protection before using it for the first time, and always season it again after use.

my two cents…..

Bottom line, maintaining a cast iron pan may require a little extra care, but it's well worth it for a durable and versatile cooking tool that can last for generations. So, whether you're on team suds or team no-soap, just remember to avoid soaking, season regularly, and use a thin coating of oil to prevent stickiness. Happy cooking!

Recipe: Butternut Squash and Kale Cavatelli

It’s spring but someone forgot to remind Mother Nature of the temperature change. Even though it’s a little less like spring outside it doesn’t stop me from craving the light bright meals that remind me of the season. One dish that's perfect for this time of year is Butternut Squash and Kale Cavatelli. This pasta dish is packed with healthy veggies and comforting tiny pasta. If you still need a reason to try this recipe here are a few more reasons as to why you should give this recipe a try:

• Butternut Squash is a Nutritional Powerhouse

• Butternut squash is a great source of fiber, vitamins A and C, and potassium. Not only does it add a sweet and nutty flavor to the dish, but it also provides important nutrients that support your overall health.

• Kale is a Superfood

• Kale is another healthy ingredient in this dish that provides a variety of health benefits. Kale is high in antioxidants, vitamin K, and iron. It's also a great source of fiber and can help support healthy digestion.

• Cavatelli is a Delicious and Versatile Pasta

• Cavatelli is a type of pasta that's perfect for this dish. Its small size and shape make it easy to combine with the other ingredients, and its chewy texture adds a great contrast to the soft butternut squash. Plus, you can easily substitute other types of pasta if you prefer.

• The Flavors of Fall

• Roasting the butternut squash adds a nutty and sweet flavor, while the kale provides a slightly bitter taste that balances out the dish. The addition of Parmesan cheese adds a salty and savory kick to the dish.

Butternut Squash and Kale Cavatelli is easy to make, packed with healthy ingredients, and puts an instant smile on your face :) Give it a try andlet me know what you think. I love hearing from you.

Butternut Squash and Kale Cavatelli

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

• 1 medium butternut squash, deseed and cut into 1/2 inch cubes

• 2 cups firmly-packed chopped kale

• 4 unpeeled cloves garlic

• 6 tablespoons extra-virgin olive oil

• 1 tablespoon fresh minced thyme

• Salt and pepper to taste

• 1/2 cup chicken stock

• 2 tablespoons unsalted butter

• 1/4 tsp red pepper flakes

• 1 16 oz. bag (8 cups) of cavatelli, cooked according to package instructions

• 1/3 cup grated Parmesan cheese

Instructions

• Preheat oven 400F and place butternut squash in a single layer on a rimmed baking sheet, leaving room for the kale and garlic. Drizzle olive oil, thyme, and salt and pepper to taste over everything, toss to coat and roast for 25-30 minutes until squash and garlic is tender and kale is crispy. Remove skins from garlic, finely mash into a paste, and toss into butternut squash/kale.

• Divide the roasted squash and add 1/2 to a small bowl, top with chicken stock and blend into a pure using an immersion blender, set aside.

• In a large pan add butter, the remaining half roasted butternut squash, kale, garlic paste, squash puree and heat through.

• Pour in the cooked cavatelli and tossing until everything is combined and cook for 2 minutes. Remove from heat, season with additional salt and pepper is needed, mix in the parmegiano reggiano and enjoy!

Food Trends: Chicken and Waffles Ice Cream, Matcha Martinis, and Perfectly Roasted Veggies

The food and drink industry is always evolving, and there are some exciting new trends emerging every week!

Chick’n and Waffles Ice Cream?

One of the latest food trends is the introduction of chicken and waffles ice cream by Baskin-Robbins. This unique flavour combines the delicious taste of buttermilk waffles with crispy chick’n pieces and a bourbon-maple syrup swirl. Although it may seem like an unconventional combination, it's definitely worth a try.

Step aside Espresso martini

Another new trend in the drink industry is the matcha martini. This bright green cocktail has been gaining popularity on social media platforms like TikTok and Instagram, and there are various ways to make it. Most recipes include vodka and matcha powder, but some add vanilla syrup, heavy cream, white chocolate liqueur, or even rum or tequila blanco. This drink is the perfect choice for those who want a more subtle energy boost.

How to make the most perfect roasted veggies!

If you're looking for a new recipe to try in the kitchen, consider making roasted veggies. However, for the perfect crispy edges and sweet caramelization, it's best to roast them on an unlined sheet pan. This allows the veggies to brown and crisp faster than they would on a parchment paper-lined baking sheet.

Let’s break this down: would you line your cast-iron skillet with foil or parchment before trying to sear a steak? You wouldn't, because it's the contact of the meat against the hot pan that creates caramelization. Roasting vegetables on an unlined sheet pan works the same way. The vegetables brown and crisp faster than a parchment paper lined baking sheet. Yes, the parchment helps with clean up but it also inhibits browning and evaporation which means the veggies are more wet than roasted.

have you tried microwave mashed potatoes?

Another quick and easy recipe to try is microwave mashed potatoes. This method involves microwaving peeled potato chunks in a covered bowl until they are fork-tender, then mashing them with warm creme Fraîche, butter, garlic, chives, salt, and pepper.

Recipe

Microwave Mashed Potatoes

Ingredients

2 large potatoes, peeled and cut into 3/4-inch pieces
1/2 cup Creme Fraiche
2 tablespoons unsalted butter
1/4 teaspoon Garlic powder
Sprinkle of chopped fresh chives
Koser salt and pepper to taste

Instructions

• Rinse the peeled potato chunks and put them in a large microwave-safe bowl. Cover the bowl with plastic wrap and cut a small vent in the top for steam to escape.

• Microwave on high for 9 to 12 minutes, or until the potatoes are fork tender.

• Using oven mitts or kitchen towel, carefully remove the bowl from the microwave. If necessary, transfer to a larger bowl for mashing.

• In a microwave save measuring cup add the creme Fraîche, butter and warm in the microwave until the butter is melted, from 30 to 50 seconds.

• Add 1/4 of the warm creme fraiche mixture to the hot potatoes and mash with a hand masher. Add more of the remaining creme Fraîche and butter as needed until smooth and creamy. Add garlic, chives, salt and pepper to taste, and mix well.

In conclusion, there are many exciting new trends emerging in the food and drink industry every week. Whether it's trying a unique ice cream flavour, experimenting with a new cocktail, or testing out a different cooking technique, there's always something new and delicious to discover.

Want more of Kitchen Confession? Listen to the Kitchen Confession Podcast! New epoisdes drop every two weeks. You can find the Kitchen Confession Podcast on any podcast player. Happy Snacking!

Gift Guide: 2022 Foodie Gift Guide

2022 Foodie Gift Guide

Finding the perfect Christmas gift for that foodie in your life is hard. How do you start? Where do you go?  So if you listened to my segment on AMI’s Kelly and Ramya Show I shared my gift choices for that foodie in your life, this holiday season and included the shop links below.

Eataly

Let me begin with a delicious basket from Eataly. Bring the fresh and delicious taste of Italy home! The Trip to Eataly Gift Box features delicious Italian goods like pasta, olive oil, jam, cookies, and more. There are plenty of gift boxes to choose from. And to make it even better, they can be ordered online and delivered across the country. Where: Eataly Website

BASKiTS

Then there’s the ultimate snack box that anyone would love to receive. Baskits Inc has a really special Sleigh Gift Basket that’s filled with gourmet goodies perfect for someone with a sweet tooth. This box is in the shape of a wooden sleigh, handcrafted to perfection. You can expect treats like gingerbread chocolate, maple crunch shortbread, almond cookies, salted caramel truffles, a keepsake wooden nutcracker, and much more. Orders for this basket can be placed online. Where: Baskits Inc. Website

David’s Tea

David’s Tea Holiday Wheel. When you can’t pick just one, try them all! David’s Tea has a special holiday wheel that features the best-selling festive teas. Expect Candy Cane Crush, Cinnamon Rooibos Chai, Hazelnut Chocolate, Orange Spice, Peppermint Amour, Pomegrateful, Salted Caramel Oolong, Santa’s Secret, Silent Night, Sleigh Ride, Sugar Pear Fairy, and Winter Earl Grey. The box comes with three sachets each, 36 sachets in total. Where: David’s Tea Website

Nibbl

Well, if you really want to show someone you care, a massive box of the finest cheeses is the only way to do so. Nibbl Cheese gift boxes, offers five carefully selected cheeses, fruity spreads, and artisanal crackers. It apparently serves six to seven people but if you’re on a mission, you and two other friends could probably dominate it. Where: Nibbl. website

Raven Rising

For the chocolate lover, make it local. Chocolates at Raven Rising use traditional Indigenous ingredients sourced by Indigenous peoples and businesses. A portion of the proceeds are donated to various societies and Residential School organizations. Raven Rising is located in Sudbury but ships nationally. Where: Order online at ravenrising.ca

Wine Club Canada

Wine Club Canada offers wine memberships for the lover of all things wine. The process is pretty customizable with the option to choose two, three, six, or 12 bottles to send a month. And you can decide how long you’d like your special someone to get their subscription. A month, three, or a year. Where: wineclub.ca

Momofuku

Momofuku Noodle Gift Bundle. Spice up their cooking game with Momofuku Goods’ Home Essentials Pack. This pack includes Soy & Scallion Noodles, Spicy Soy Noodles, Tingly Chili Wavy Noodles, Savory Seasoned Salt, Spicy Seasoned Salt, Tingly Seasoned Salt, Chili Crunch Hot Honey, and so much more. Really. It’s only available for a limited time during this holiday season so sign up for notifications to find out when the pack is released. Where: canadashop.momofuku.com

Two Brewers

For the whisky lover on your list. Class up any home bar with this bold single-malt whisky made by Two Brewers in the Yukon. Where: Two Brewers Website

Jamie Cooks Italy

The Italian-food lover (or anyone for that matter) on your list will absolutely adore Jamie Oliver's latest cookbook featuring a mix of simple everyday dishes, slow-cooking meals and familiar classics.
Jamie Cooks Italy. Where: Amazon

Wendell Estate Honey

Fresh from the Prairies, Creamed Raw Prairie Honey. This raw white honey is luxuriously smooth and creamy. It's best enjoyed by the spoonful or spread on sourdough toast. Where: Wendell Estate Honey Website

Baggu

Baggu - This reusable shopper tote is made of ripstop nylon with thick handles, perfect for hauling practically anything. Holds 50 lbs., 2-3 plastic grocery bags’ worth of stuff and folds into a flat 5” x 5” pouch. Now made from 40% recycled nylon sourced from pre-consumer waste! Fashionable and environmentally friendly. Where: Well.ca Website

Yeti

Yeti Travel Mug - YETI's Rambler® 20 oz. is made from durable stainless steel with double-wall vacuum insulation to protect your hot or cold beverage at all costs. While the magnet on the included MagSlider™ Lid adds an additional barrier of protection for keeping drinks contained and preventing heat or cold from escaping. Where: Amazon

Happy Shopping and Happy Holidays! XOXO

Recipe: Creamy Corn Chowder in 10 Minutes!

This Corn Chowder is possibly the most effortless hearty soup I have made in a long time. It requires barely any prep, and involving not much more than opening a can, minimal chopping and cute soup bowls to serve it in :)

This corn chowder recipe came to fruition after had been recipe testing mini chocolate cookies all morning before I knew it was time for lunch. I started scouring my pantry and fridge for inspiration and 15 minutes later, a few cans, a couple of rogue veggies in the crisper, and a quick rummage in the freezer I ended with a mighty tasty Creamy Corn Chowder that I couldn’t get enough of.

Here’s what you’ll need:

• Frozen corn

• Celery

• Carrots

• Shallots

• Heavy cream or 2% milk

• Medium size pot

• Cutting board

• Knife, spoon, can opener, measuring cup

• Thick cut bacon or Olive oil

• 1 can of creamed corn

Corn Chowder in 10 Minutes

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 

Ingredients

3 slices thick cut bacon OR 1 tablespoon olive oil
1 large shallot, diced
2 stalks celery, diced
1 carrot, peeled and diced
1 14 oz can creamed corn
1 cup heavy cream (or 2% milk)
1 cup frozen corn
Salt and pepper to taste

Instructions

1. In a medium pot cook the bacon over medium-low heat until fully cooked and crisp, about 2 minutes. Using tongs, remove the bacon from the pot and place on a paper towel lined plate. Once it’s cooled you can chop or crumble this into the soup.

2. In the same pot, add the shallots, celery and carrots, stir and cook until fragrant and transparent, about 3-4 minutes. Add the bacon, creamed corn, cream (or milk) and frozen corn, bring to a simmer and cook for 5 minutes.

3. Season with salt and pepper and enjoy!

Recipe: Quick Chunky Beef Chili

Over the years I’ve made many pots of chili but this quick and chunky chili recipe is my absolute favourite. I like to add fresh jalapeños, cheese, sour cream, green onion, and forget the spoon just use crispy tortilla chips instead!

Frequently Asked Questions:

CAN YOU FREEZE CHILI?

Yes, chili is the perfect freezer meal. Divide the cooked chili it into single portions and let it cool. Label the container with the contents and date, then transfer to the freezer. You can keep your chili in the freezer for about three months.

To reheat, simply let the chili thaw in the refrigerator over night and reheat in a pot over low heat, adding water if needed, until warm, or microwave on high for 2 minutes.

HOW LONG SHOULD YOU COOK CHILI?

You’ll want to let this chili simmer for a minimum of 30 minutes, but it’s something that you can leave simmering gently for up to a couple of hours. Chili is one of those dishes that tastes better the longer it cooks. If you do plan to let your chili simmer for a longer period of time, make sure to cover the pot with a lid so it doesn’t dry out. Check it occasionally to make sure all the liquid hasn’t evaporated. If it has, simply add a little water or beef broth.

Quick Chunky Beef Chili

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Mary Mammoliti | Kitchen Confession

Ingredients

1 1/2 pound lean ground beef
2 tablespoon olive oil
1 medium onion chopped
2 tablespoons tomato paste
1 red bell pepper, diced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 (19 fl oz/540 ml) can red kidney beans, drained & rinsed
1 (19 fl oz/540 ml) can pinto beans, drained & rinsed
1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
1 cup beef broth (add more if you like)
Salt & pepper to taste

Toppings (optional)

Shredded cheddar cheese
Sour cream 
Sweet Potato Tortilla Chips

Instructions

1. Add olive oil to a large pot over medium-high heat.

2. Add the beef to the pot and cook for 5 minutes, breaking it up as you go, until brown.

3. Pour in the onion and red bell pepper and sauté for 5 minutes or until softened.

4. Stir in the tomato paste, Worcestershire sauce, soy sauce and stir until tomato paste has coated the beef mixture.

5. Add the beans, diced tomatoes, beef broth, cocoa powder, chili powder, garlic powder, cumin, paprika, and cayenne pepper.

6. On high heat bring the ingredients to a gentle boil, reduce the heat, cover leaving a slight opening and let it simmer for 30 minutes, stirring occasionally.

7. Taste and add more salt & pepper if needed, serve with desired toppings and enjoy.

Recipe: Easy Dinner Rolls

Gimme ALL the carbs! These fluffy, buttery dinner rolls are what you need to make today! Don’t wait for the holidays to enjoy these little balls of dough will bring to your day :)

View fullsize

EASY DINNER ROLLS

Prep Time: 10 minutes
Rise Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 30 minutes
Serves: 24

Ingredients

1 cup warm water (105° F. to 115° F)
2 packages active dry yeast 4 1/2 teaspoons)
1/2 cup salted butter, melted
1/2 cup granulated white sugar
3 large eggs, room temperature
1 teaspoon sea salt
4 to 4 1/2 cups all-purpose flour
additional melted butter to brush overtop, optional

Instructions

1. Combine the warm water and yeast in the bowl of a stand mixer. Let the mixture stand until yeast is foamy, about 5 minutes.

2. With the dough attachment , stir in butter, sugar, eggs and salt. Add in flour, 1 cup at a time. The dough should no longer be sticky. You may need a little extra flour. Lightly oil a clean bowl and place the dough in the Centre. Cover with plastic wrap and refrigerate for 2 hours or up to 4 days.

3. Using butter, coat the inside of a 9×13 inch rimmed baking dish. Turn the chilled dough out onto a lightly floured board. Using a kitchen scale take the total weight of the dough in ounces and divide by 24 ( should equal to 1.8 ounces per ball. Roll each piece into a smooth round ball; place balls in even rows (4 rows by 6 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour. You can leave them to rise longer if you need to.

4. Preheat oven to 350° F. Bake until rolls are golden brown and cooked through, 15-20 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Notes:

• *Before adding the yeast, use an instant-read thermometer to check the temperature of the water (it's important that it's in the temperature range indicated)

• *These rolls may be baked early in the day and re-warmed when ready to serve.

Recipe: Sour Dough Bread Crouton

Just four magical ingredients bring these little bites of crunchy heaven to life. Okay maybe not really magical but they sure do taste out of this world! Okay, i’ll stop now :)

Eat these on their own, top a soup or salad with them or gift them to friends and family. Anyway you choose to enjoy these one thing is for certain, they will a new staple in your recipe rotation.

Happy Munching!

Sourdough Croutons

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 4 cups bread (approx. 1 large baguette cut into ¾ inch cubes)

• 1/3 cup extra virgin olive oil

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• Black pepper (to taste)

INSTRUCTIONS

1. Preheat oven to 375°F.

2. Pile bread cubes onto a large rimmed baking sheet and drizzle with olive oil, sprinkle Italian seasoning, garlic power, salt and pepper. Toss to coat.

3. Spread the bread cubes out in a single layer and bake until golden, about 15-20 minutes, mixing halfway through.

4. Remove from oven, and allow croutons to cool.

Notes

• Allow croutons cool completely and store in a sealed container or resealable bag.

• Homemade croutons will keep for up to two weeks.

Recipe: Roasted Garlic And Butternut Squash Soup

HOLY GOURD! It’s officially “Sweater Weather” here in Canada and that means welcome back soup season! This roasted garlic and butternut squash soup checks all the cozy autumn boxes for me. Drizzle a little chili oil over top and bring that warm comforting hug factor to the dish.

Now go on and make this show stopping soup. If you’re feeling like you need a little crunch, check out my crispy sour dough bread crouton recipe. Enjoy!

Roasted Garlic And Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serves: 6
Author: Mary Mammoliti / Kitchen Confession / kitchenconfession.com

INGREDIENTS

• 1 large butternut squash halved, seeded and scored

• 1 honey crisp apple, halved

• 1 vidalia  onion, peeled and quartered

• 2 heads garlic, tops cut off

• 2 tablespoons extra virgin olive oil, plus extra to drizzle over garlic.

• 3 sprigs thyme, stems remain ved

• 1 tsp paprika

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground ginger

• 3 tablespoons salted butter

• 5 cups vegetable stock

• 1/2 cup of heavy cream

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. To a baking dish or rimmed sheet pan add the squash, onion, garlic to the baking sheet, cut sides facing up. Brush the cut sides of the vegetables with olive oil and season with paprika, salt, pepper and thyme.

3. Cut the tops off your garlic bulbs and place them onto of a piece of aluminum foil (large enough to warp the garlic). Drizzle some olive oil over top, a pinch of salt and pepper then fold all corners together and twist to seal the package. Place the two garlic parcels onto the baking sheet.

4. Turn the squash and apple cut-side down onto the sheet pan and roast for 30-40 minutes, until the squash is fully cooked. If the onion and garlic are roasted before the squash, remove them from the sheet pan and return the squash to the oven and allow it to cook for an additional 10 minutes if needed.

5. Remove from oven and allow to the squash and roasted garlic to cool. Then scoop out the roasted squash, squeeze out the roasted garlic, remove the peel from the apple and add everything including the onion into the bowl of a food processor or powerful blender (I used my Vitamix). Blend until smooth.

6. In a large stockpot, pour in the squash puree, add butter, ginger, nutmeg, and vegetable stock. Bring to a boil and simmer gently for 15-20 minutes. Remove from heat and whisk in the heavy cream.

7. Garnish with a dollop of sour cream, a drizzle of spicy chilli oil, and a sprinkle of pumpkin seeds and serve immediately.

Recipe: Steak Stir Fry⁣

Dinner is served...⁣

⁣

Steak Stir Fry⁣

Prep Time: 15 minutes
Cook time: 20 minutes
Total Time: 35 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS ⁣

• 1 lb steak (sirloin, skirt, or flank), thinly sliced into 1/4" strips against the grain⁣

• 2 tbsp avocado oil, divided⁣

• 2 cloves garlic, minced⁣

• 2 - 3 carrots, peeled and thinly sliced⁣

• 1 head broccoli, cut into florets ⁣

• 1 red bell pepper, cut into thin strips⁣

• 2 cups snap peas⁣

• 2 tbsp sesame seeds⁣

• 1 tsp sea or kosher salt⁣

• 1 tsp ⁣

Stir Fry Sauce⁣

• 1/4 cup low sodium tamari or soy sauce⁣

• 2 tbsp rice vinegar⁣

• 2 tbsp fresh orange juice (1 orange, juiced)⁣

• 2 tbsp honey⁣

• 1 tbsp cornstarch⁣

• 2 tsp sesame oil⁣

• 2 tsp sriracha sauce (optional)⁣

⁣

INSTRUCTIONS ⁣

1. Thinly slice the steak against the grain, 1/8" - 1/4" thick And set aside.⁣

2. Combine all stir fry sauce ingredients in a bowl. Use a whisk to combine and set aside. ⁣

3. Heat a non stick skillet over medium heat. Add half the oil and add the steak to the pan, and stir fry until medium rare, about 3 minutes. Remove the steak from the pan and set aside. ⁣

4. Add the remaining oil to the pan add the garlic, mushrooms and sauté 1 minute. Add the carrots, broccoli and sauté 3 minutes, stirring frequently. Add the bell pepper and snap peas, to the pan and stir fry all vegetables an additional 3 minutes stirring frequently.⁣

5. Add the steak back to the pan with the vegetables and pour over the stir fry sauce. Stir frequently, until the sauce thickens and the vegetables are fork tender, 3 minutes. ⁣

6. Remove from heat, stir in the sesame seeds, top with some cashews and serve.⁣

Recipe: Chocolate Chip Cookies

Did a little batch cooking and baked 2 dozen chocolate chip cookies. I said to Frank “let’s have just one each and save the rest for the week” and we laughed and laughed and laughed as I plunged two of them into my mouth. ⁣

One cookie LOL, I crack myself up! ⁣

Chocolate Chip Cookies

Makes: 24 cookies⁣

Author: Mary Mammoliti/Kitchen Confession

⁣

INGREDIENTS ⁣

• 2 1/2 cups all-purpose flour⁣

• 1 teaspoon baking soda⁣

• 1/2 teaspoon sea salt⁣

• 1/2 cup (1 stick) unsalted butter, at room temperature⁣

• 2 cups packed light brown sugar⁣

• 2 large eggs⁣

• 1 1/2 teaspoons vanilla extract⁣

• 1 1/2 cups semisweet chocolate chips (I used and entire 11oz bag of ghirardelli chocolate chips)⁣

⁣

INSTRUCTIONS ⁣

1. Pre-heat the ice. to 350°F. Line 2 baking sheets with parchment paper.⁣

2. Place the flour, baking soda, and salt together in a medium bowl; set aside.⁣

3. Place the butter and sugar In a stand mixer fitted with the paddle attachment. (You can also use an electric hand mixer and a large bowl) On medium-high speed beat until light and fluffy, 2 to 3 minutes. Add the eggs, vanilla and beat until blended.⁣

4. Slowly add the flour mixture. Mix on medium speed until combined, and a chunky dough forms. Add the chocolate chips and mix on high to combine, about 5 seconds.⁣

5. Drop the dough about 2 tablespoons onto the prepared baking sheets; repeat with the remaining dough and bake until lightly browned on top, 10 to 11 minutes. Repeat with the remaining dough. Cool for 1 minute.

Recipe: White Bean and Spinach Soup

Dinner in 30 minutes!

White Bean and Spinach Soup⁣

⁣Prep Time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS ⁣

• 3-4 tablespoons extra virgin olive oil⁣

• 3 cloves garlic, minced⁣

• 1 large white onion, finely diced⁣

• 1 teaspoon dried thyme⁣

• 1 teaspoon dried basil⁣

• 4 cups low sodium vegetable stock⁣

• 2 cups water⁣

• 2 bay leaves⁣

• 1 cup uncooked pasta such as orzo or gnocchetti ⁣

• 5 cups spinach roughly chopped⁣

• 2 (14 oz) cans cannellini beans⁣

• 1 teaspoon salt⁣

• 1/2 teaspoon black pepper⁣

• 1/3 cup fresh parsley, chopped⁣

Optional: parmigiano reggiano rind⁣

⁣

INSTRUCTIONS ⁣

1. Place a stock pot, over medium heat, add the olive oil, onions and sauté for 3-5 minutes until the onions are translucent.⁣

2. Add the garlic, thyme and basil. Stir to combine and cook for two minutes.⁣

3. Add the vegetable stock, water, salt, pepper and bay leaves; bring to a boil.⁣

4. Add the pasta and parmigiano rind if adding it and stir to combine. Allow the pasta to cook for six to eight minutes.⁣

5. Add the cannellini beans and spinach. Stir to combine.⁣

6. Cook for two more minutes or until pasta is cooked and the spinach has wilted.⁣

7. Turn off the heat and stir in the chopped parsley and enjoy with some fresh crusty bread.⁣

Recipe: Apple Cinnamon Oatmeal

The Apple Cinnamon Oatmeal in this post is delicious—obvi :) but the star here is this non-stick @tfal_canada pot. This oatmeal just slid right out of this pot and straight into the bowl! Honestly, I could have wiped the pot clean with a paper towel! All the !!! are necessary when I talk about the T-fal pots and pans. From the overall sleek look, heat safe handles, easy pour spout, and space-saving stackable design is the ideal storage solution for small spaces. ⁣

Apple Cinnamon Oatmeal⁣

⁣Prep Time: 5 minutes
Cook time: 10 minutes
Total Time: 15 minutes
Serves: 2
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 tablespoon coconut oil⁣

• 1 large (2 small) apple, cut into small chunks⁣

• ½ teaspoon cinnamon⁣

• 1/4 teaspoon ground ginger⁣

• Pinch of nutmeg⁣

• ¼ cup pecans (or walnuts), plus more as topping⁣

• 1 cup steel-cut oats⁣

• 2 cups unsweetened almond milk (or milk of choice)⁣

• 1 teaspoon chia seeds⁣

• 1 tablespoon maple syrup, plus more to finish⁣

• ¼ cup fruit of your choice (blueberries, pomegranate seeds, raspberries, seeds, nuts)⁣

⁣

INSTRUCTIONS

1. Heat coconut oil in a medium sized saucepan over medium heat.⁣

2. Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.⁣

3. Add in the pecans, oats, almond milk, and chia seeds. Give it a stir and let it cook for 5-7 minutes, stirring constantly during the cooking process.⁣

4. Ladle into bowls and top them off with blueberries or pomegranate seeds (or other fruit) and nuts.⁣

5. Enjoy!⁣

Recipe: Spicy Beer Shrimp (Meals in Minutes)

This SPICY BEER SHRIMP was so good and ready in 15 minutes makes it the perfect recipe to start with. ⁣

How do you cook your shrimp? ⁣

Can you eat them with the head intact? ⁣

True story, years ago we went to a restaurant and when the shrimp dish was placed in front of me the entire shrimp was starring me right in the face. Our eyes met and made four, the words “oh god” accidentally seeped out of what I thought was a closed mouth but apparently my jaw was resting on the table. ⁣

Yup, you can dress me but can’t take me anywhere 😁⁣

Today, I clean, cook and enjoy shrimp BUT the head still freaks me out. Some things never change 😊 ⁣

I hope you enjoy this as much as we do.⁣

⁣Spicy Beer Shrimp⁣

Prep Time: 10 minutes
Cook time: 5 minutes
Total Time: 15 minutes
Author: Mary Mammoliti / Kitchen Confession

⁣

INGREDIENTS⁣

• 1 lb peeled and deveiled shrimp, tail-on preferred⁣

• 1 1/2 tablespoons old bay seasoning * 2 tablespoons olive oil⁣

• 3 cloves garlic, minced⁣

• 1 tablespoon tomato paste⁣

• 1 cup beer⁣

• 1 tablespoon chopped parsley⁣

⁣

INSTRUCTIONS⁣

1. Rinse the shrimp with cold running water. Pat dry with paper towels and sprinkle with old bay seasoning. Set aside.⁣

2. Heat up a skillet on high heat, add the olive oil. Saute the garlic until aromatic but not browned, add tomato paste and shrimp. Stir to combine well. As soon as the color of the shrimp turns opaque, add the beer.⁣

3. Bring the beer to a quick boil and when the shrimp is cooked through, turn off the heat and add the parsley. Stir to combine and serve immediately.⁣

Recipe: Maple Latte

Have you tried a Maple LattEH?⁣

.......It’s like a Canadian hug - warm and sweet ;)⁣

Maple Latte

Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

• 1 cup warm milk (oat milk, almond milk)⁣

• 1/2 cup freshly brewed coffee or double espresso⁣

• 2 tbsp pure maple syrup⁣

• 1 tsp ground cinnamon ⁣

⁣

INSTRUCTIONS ⁣

1. Heat milk on the stovetop, or microwave. If using a milk frothier skip step 3 and combine all ingredients into your mug. ⁣

2. Brew a fresh cup of coffee.⁣

3. Pour your milk and all other ingredients into a high-speed blender and blend it for 20-30 seconds. ⁣

4. Add additional cinnamon or maple syrup, as desired.⁣

5. Pour into favorite mug and enjoy⁣.