Spring & Early Summer Cooking Classes at The Creative Cook ~

Join Charmaine on Friday afternoons from 12 p.m. – 1 p.m. (and the first Saturday of every month) for an entertaining hour of: fabulous food, a few laughs and some cooking tips & tricks! Each participant will receive: restaurant size portion of dish prepared, copy of recipe, surprise dessert and coffee/tea/water.

Call 705-645-0027 to register.  

Laugh, Lunch and Learn ~ 

$29.00 + hst per person

Friday, April 17th: 15 Minute Vegetable Curry with Basmati Rice and Peanuts      

Friday, May 1st: Bunless Turkey Waldorf Burgers with Mixed Greens

Saturday, May 2nd: Bunless Turkey Burgers with Mixed Greens  

Friday, May 22nd: Brie Stuffed Pork Burgers with Apple Slaw 

Friday, June 5th: Herb Garden Almond Pesto Pasta (made with Beat The Wheat Pasta) and Grilled Veggies

Saturday, June 6th: Brie Stuffed Pork Burgers with Apple Slaw

Friday, June 19th: Veggie Loaded Summer Picnic Sandwich with Herb Garden Hummus served with Mixed Seasonal Greens 

Delicious and Doable Healthy Cooking Workshop 

Saturday, April 25th: 12 p.m. – 2:30 pm 

$69.00 + hst per person

Join Charmaine for a fun, informative and empowering afternoon as she demystifies healthy eating and meal prep. Charmaine will share kitchen tips and tricks that will put you at ease in your kitchen ~ you will save: time, money and gain confidence in the kitchen all while preparing (and enjoying) nutrient dense meals. 

Recipes include: 

~ Charmaine’s famous Citrus & Vanilla Infused Overnight Oats

~ Spiced Carrot and Cashew Soup served with Beat The Wheat Sourdough  

~ Quinoa Salad with Roasted Squash, Apples, Arugula and Feta 

~ Peanut, Dried Fruit and Rosemary Dark Chocolate Bark    

*each student will receive a take home swag bag worth over $50.00  

Mother’s Day Date Brunch ~ Grab your Mom for a fun and fabulous cooking class.

Saturday, May 9th: 11 a.m. – 1 p.m.

$69.00 + hst per person  

Recipes will include: 

~ Fresh Herb & Aged Cheddar Bread Pudding made with Beat The Wheat Bread and Gamble Farm Eggs 

~ Sweet and Sour Apple & Fennel Slaw

~ Roasted Loin Of Peameal Bacon with Rosemary Spiced Marmalade  

~ Lemon Berry Trifle with Vanilla Infused Mascarpone Cream  

*each student will receive a take-home sip from Muskoka Brewery

*sweet treat from Comfort Bake Shop 

*complimentary pass to Vita Fitness (valid for one fitness class)  

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

On this episode of ‘In Char’s Kitchen’ I’m joined by Canada’s funny man Tyler Morrison ~ Tyler and I are whipping up two mouthwatering dishes with a healthy-ish twist: Maple Mustard Pork Burgers Stuffed with Brie (I said: ‘healthy-ISH ;) ) and herb garden pesto pasta.

Maple Glazed Pork Burgers Stuffed with Brie 

Glaze

⅓ cup (75 mL) Muskoka maple syrup + 1 tbsp (15 mL) grainy Dijon mustard

Stir together maple syrup and mustard.  Set aside.

Burgers

1.5 lbs.(750 g) ground Ontario pork

¼ cup (60 mL) chopped fresh parsley

2 tbsp (30 mL) chopped fresh rosemary

1 tbsp (15 mL) minced fresh ginger

1 clove minced garlic *or to taste

Hefty pinch salt and pepper   

6 thick slices Brie cheese – about 2 oz (60 g) each

Pre-heat grill to medium-high. Using your hands mix together burger ingredients. Form into 6 even size patties. Using your thumb, make a well in the middle of each burger. Place one slice of cheese in each burger and press meat back over to cover cheese. Place burgers on clean, pre-heated and well greased grill. Turn heat down to medium. Grill for about 5 to 7 minutes per side – or until internal temperature reads:160°F (71°C). Remove from grill. Let stand for about 5 minutes and brush evenly with maple glaze. Makes 6 burgers.

Herb Garden Pesto Pasta

Homemade pesto is a cinch to make. If you don’t have baby spinach on hand, use: fresh baby kale or arugula. This pesto also makes a great “sauce” for grilled fish, or slather on a sandwich instead of mayo!

1/2 cup (125 mL) whole natural almonds

3 cups (750 mL) packed baby spinach

½ cup (125 mL) each; fresh basil and mint leaves

3 tbsp (45 mL) freshly grated Parmesan Cheese

1 tsp (5 mL) minced fresh garlic *or, to taste

hefty pinch of salt and chili flakes 

1/4 cup (60 mL) olive oil 

zest and juice of one lemon

3 cups (750 mL) Italpasta Total Pene (*or pasta shape of choice)

Place almonds in food processor fitted with a metal blade. Pulse until finely chopped. Add spinach and fresh herbs. Pulse until chopped. Add cheese, garlic, salt and chili flakes and pulse until combined. With motor running, drizzle in oil.. Scrape down sides of bowl when needed. Stir in lemon zest and juice. Cover and refrigerate for up to 3 days. Makes 3/4 cup (175 mL). Cook pasta according to package directions. Toss warm cooked pasta with pesto. Makes 4 cups (1 L). For added nutrients add 2 cups (500 mL) halved grape tomatoes.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

On this episode of ‘In Char’s Kitchen’ I’m joined by the fit, fabulous and fierce (I mean that in the sweetest way…except when she’s kicking my a$$ at the gym – ha! ha!) Morgan Rammo (owner of Vita Fitness located in beautiful downtown Bracebridge). Morgan and I are chatting about the importance of indulging in your favourite sweet treat, an impressive athletic goal her mom set (and achieved!!) in her 50’s and in true ‘In Char’s Kitchen’ fashion: we’re whipping up two delicious and doable recipes!!

best part of hosting a cooking show😂😂😂#InCharsKitchen #trulylocal #yum pic.twitter.com/cIyY47B4J6

— Charmaine Broughton (@runnercharb) January 20, 2020

Char’s Delicious and Doable Quinoa Salad

Loaded with fruit, veggies, plant protein and flavour ~ Enjoy!!

1 box ( 225 g) quinoa (*I use the President’s Choice Black & White Organic quinoa) *or 1 ¼ cup quinoa*

3 cups (750 mL) *approx* baby arugula (* or baby kale or spinach)

1 cup (250 mL) fresh blueberries

1 apple, cored and diced *skin left on

½ cup (125 mL) pumpkin seeds

1/2 cup (125 mL) dried cranberries *or dried cherries

3/4 cup (175 mL) crumbled feta cheese

1/2 cup (125 mL) roughly chopped fresh mint

Dressing

1 tbsp (15 mL) each: balsamic vinegar, Dijon and maple syrup

1 clove minced garlic *or to taste*

Hefty pinch salt, pepper and paprika

Cook quinoa according to package directions and cool completely. Add remaining salad ingredients. Whisk together dressing ingredients and toss with salad. Cover and refrigerate for up to 3 days. Makes about 6 cups (1. 5 L).

Chocolate Peanut Butter Milkshake

I’m a firm believer one must have their cake – or in this case, have their milkshake and drink it too!! This recipe uses only 4 pantry staple items, is so darn fun to indulge in, and stars one of my fave ingredients/foods: peanut butter!! I use quality cocoa in place of the chocolate syrup (as listed in the recipe), natural peanut butter and Belly Ice Cream Vanilla Bean Ice Cream) – plop all ingredients in my Cuisinart Hurricane Blender and within seconds I’m sipping away. Click here for the recipe.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

On this episode of ‘In Char’s Kitchen’ I’m joined by one of my fave musicians/restaurateurs/entrepreneurs (Griffin Gastropub & Muskoka Natural Food Market) Jed Corbeil and his equally talented and inquisitive (a girl after my own heart) daughter; Isla.

The three of us had a blast in the kitchen and whipped up two delicious and doable recipes: a hearty vegan soup (Jed is a vegetarian) and a decadent chocolate dessert.

Hearty Carrot and Spicy Cashew Soup 

I originally developed this recipe (almost a decade ago?!?) for Running Room Magazine. It was a massive hit with readers and I’ve taught it countless times at The Creative Cook (and for my family) and it always gets gobbled up! It’s delicious, nutritious and totally doable (yes, even for you non-cooks!). Enjoy!! *Tip: if you’re not familiar with the flavour of cardamom – I suggest purchasing a little bit at a bulk food store first. This way, if you’re not a fan – you’re not wasting your money (as a jar retails for about $20). Cardamom is personally one of my fave spices – delicious in curries, and I love adding a hefty pinch to my basic shortbread recipe along with orange zest and chopped fresh rosemary.

A simple, delicious and nutrient dense soup.      

1 tbsp (15 mL) melted coconut oil or vegetable oil

1 cooking onion, sliced

2 tbsp (30 mL) Canadian maple syrup (*or agave nectar) 

½ tsp (2 mL) ground cinnamon 

¼ tsp (1 mL) ground cardamom

4 cups (1 L) chopped carrots, well washed (skin left on)

1/2 cup (125 mL) raw cashews

6 cups (1.5 L) vegetable stock 

1 tbsp (15 mL) minced fresh ginger

1 tsp (5 mL) finely grated orange zest

1 clove minced garlic (or to taste)

1/4 tsp (1 mL) chili flakes (*or to taste)

pinch of salt

Garnish (optional): chopped fresh mint, pumpkin seeds, dried cranberries and Muskoka Four Season Greens

Heat oil in a Dutch oven (or large pot) over medium heat. Cook onion for about 3 minutes, stirring, until lightly brown. Add maple syrup, cinnamon and cardamom stir until spices are fragrant (about 15 seconds). Add carrots, cashews and vegetable stock. Bring to a boil and simmer for about 20 minutes (until carrots are fork tender). Remove from heat. Cool slightly. Stir in ginger, orange zest, garlic and chili flakes. Using an immersion blender (or stand up blender), puree soup in batches. Reheat soup. Season to taste with salt. Garnish evenly with chopped fresh mint, pumpkin seeds and Muskoka Four Season Greens. Makes about 8 cups (2 L). 

Chocolate Mousse

Doable and decadent – my kinda recipe!!

4 oz (120 g) dark chocolate, roughly chopped *I like to use at least 70% dark chocolate

1 cup (250 mL) 35% whipping cream

1 tsp (5 mL) quality vanilla *or ½ vanilla bean scraped 

⅛ tsp salt and quality ground coffee

pinch of salt

Place chocolate in a large, heat proof (or glass) bowl. Bring cream to a boil (*I recommend bringing to a boil over medium heat – as you don’t want to scold the cream). Immediately remove from heat and pour over chopped chocolate. Using a rubber spatula, stir until chocolate has melted. Stir in vanilla, coffee and salt. Chill for at least 4 hours. Once chilled, beat with hand mixer until stiff peaks form (about 1 minute). Dived prepared mousse between four serving dishes and garnish with fresh fruit or a dollop of whipped cream.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Chocolate Gingerbread Fudge

Even if you’re a non-baker (like myself!!) – you’ll be the star of the show once you prepare and serve these festive bites.

  Chocolate Layer

Line an 8-inch square baking pan with parchment paper on bottom and up sides of pan.  

300 g bittersweet chocolate, roughly chopped

1 can (300 mL) sweetened condensed milk

1 tsp (5 mL) pure vanilla extract

pinch of salt

Using a double boiler, melt chocolate and condensed milk. Stir in vanilla and salt. Pour chocolate layer into prepared pan. Smooth and chill for at least 2 hours.

Gingerbread Layer

300 g white chocolate, roughly chopped  

1 can (300 mL) sweetened condensed milk

3 tbsp (45 mL) molasses

2 tsp (10 mL) ground ginger 

1 tsp (5 mL) ground cinnamon

¼ tsp (1 mL) each; ground cloves and allspice

Hefty pinch ground nutmeg

½ tsp (2 mL) pure vanilla extract

Pinch salt

Garnish; decorative sprinkles or edible glitter (what I used).

Using a double boiler, melt white chocolate, condensed milk and molasses. Once melted stir in spices, vanilla and salt. Pour over chilled chocolate layer and smooth. Sprinkle garnishes evenly on top and chill for at least 2 hours (*if using edible glitter – spray fudge once chilled). When ready to serve, remove from fridge and slice into squares. Makes a lot…ha! ha! Merry Christmas!! 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

On this episode of ‘In Char’s Kitchen’ I’m joined by my amazing friend, mother, wife, author, Ted X speaker (video below), talk show host and founder of the #IJustShowedUp movement; Yvonne Heath. After a 27 year nursing career and working in many departments, from emergency to chemotherapy, palliative care and hospice  ​– Yvonne now travels the globe educating (the public) ​communities about (grief) ​how to prepare for grief and life’s challenges.

Yvonne and I chat about life as an entrepreneur, how we can show up for ​ourselves and others during times of grief ​and whatever life throws at us – while we whip up a delicious and doable vegetarian dish (Yvonne’s a vegetarian); Curried Cauliflower Salad.

Click here to learn more about Yvonne and the #IJustShowedUp movement.

Curried Cauliflower & Arugula Salad

Looking for a delicious, nutritious and showstopping holiday side dish? This salad is as flavouful as it is beautiful.

Dressing

3 tbsp (45 mL) prepared mango chutney

1 tsp (5 mL) balsamic vinegar

½ tsp (2 mL) each; minced fresh ginger, minced fresh garlic and finely grated orange zest

Salad

1 medium head of cauliflower cut into florets *should equal about 6 cups (1.5 L)

2 tbsp (30 mL) vegetable oil

1 tbsp (15 mL) curry powder

2 tsp (10 mL) ground turmeric

½ tsp (2 mL) each; ground cinnamon and salt

1/4 tsp (1 mL) ground cardamom and chili flakes

4 cups (1 L) lightly packed baby arugula leaves

1/2 cup (125 mL) each; cashews and dried cherries

1/3 cup (75 mL) roughly chopped fresh mint

Whisk together dressing ingredients and set aside. Preheat oven to 400 F (200 C). Toss cauliflower florets with oil, curry powder, turmeric, cinnamon, salt, cardamom and chili flakes. Place on a large baking sheet lined with parchment paper. Bake for 45 minutes, tossing every 15 minutes. Remove from oven and cool. When ready to serve, toss cauliflower with arugula, cashews, dried cherries, mint and reserved dressing. Makes about 6 cups (1.5 L). Serves 8 as a side dish. 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

‘Tis the winter eating season. I’m delighted to share some delicious and doable recipes on CHCH Morning Live to help you and your family get through the winter months!! Click here to watch segment.

Winter Fruit

Brighten up any salad, cheese platter or enjoy straight up – the persiMon® from Spain is a delicious and nutritious winter fruit.

persiMon® from Spain facts:

~ 6 grams of fibre per fruit and a source of vitamins C, K and A.

~ the persiMon® is not astringent like other varieties of persimmons – the flavour is comparable to a peach or mango and ready to eat with the skin on (enjoy as you would an an apple).

Click here for more information about persiMon® from Spain.

Winter Greens with persiMon® and Goat Cheese

A simple, delicious and pretty salad – perfect for holiday entertaining.

4 cups (1 L) baby arugula

6 radishes, well washed and thinly sliced

2 persiMon® from Spain, well washed, stem removed and cut in thin wedges

garnish: chopped fresh mint (about 1/4 cup (60 mL) and crumbled goat cheese (about 1/2 cup (125 mL)

dressing: quality olive oil, fresh lemon zest and salt & pepper

Toss together salad ingredients and place on large platter. Garnish with mint and goat cheese. Drizzle with oil, lemon juice and season with salt and pepper. Makes about 6 servings.

Spiced persiMon® Winter Smoothie

1 persiMon®, washed, stem removed, chopped in chunks and frozen

1 scoop vanilla protein powder

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) ground ginger

pinch nutmeg

1 tsp (5 mL) coconut oil *optional

1 1/4 cups (310 mL) dairy beverage of choice (milk, almond milk, coconut milk)

Place all ingredients in a blender and pulse until desired consistency. Makes about 2 cups (500 mL).

Comfort Food ~ Creamy Roasted Pumpkin Scoobi Do

A perfect dish to serve after a long day of snowshoeing, tobogganing or cross country skiing. I like to add sliced grilled spicy sausage to this dish and garnish with pumpkin seeds and shaved Reggiano. Click here for the recipe. DYK: Italpasta is made right here in Canada and with 100% Canadian wheat! Click here for more recipes using Italpasta.

Winter Sweet Treats

These delicious and decadent treats make a perfect holiday gift from the kitchen. Click here for more tasty recipes featuring peanut and peanut butter. Peanuts and peanut butter are staples in Canadian homes and contain heart healthy fats, plant protein and fiber. Click here to learn more about the health benefits of peanuts and peanut butter.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

Hosting my own cooking show – has been a dream come true to say the least. I’m blessed to do what I love – other than talking, cooking and eating (ha! ha!)….I LOVE, LOVE, LOVE craft beer!! On this episode of ‘In Char’s Kitchen’ I’m joined by one of Muskoka Brewery’s fabulous brewers; Will Garrett. Will & I are whipping up a decadent comfort food dish (perfect for the family or holiday entertaining) made with Shinnicked Stout (available at Muskoka Brewery Taproom or LCBO)!! ‘Tis the comfort food eating season! Cheers!!

Beef Carbonnade With Prunes and Shinnicked Stout

Stellar craft beer, quality stewing beef (thanks Stephen’s Butcher Shop!!) and rich & delicious prunes = comfort food done right!

¼ cup (60 mL) flour

½ tsp (2 mL) each salt and pepper

2 lbs. stewing beef cut in 2 cm (approx) cubes

8 slices of bacon

1 tbsp (15 mL) vegetable oil

½ cup (125 mL) each; diced onion, carrots and celery

½ lb (250 g) cremini mushrooms, quartered 

1 tsp (5 mL) ground cardamom

2 cups (500 mL) quality beef stock

1 cup (250 mL) Muskoka Brewery Shinnicked Stout 

1 cup (250 mL) pitted prunes, halved

1 tbsp (15 mL) balsamic vinegar

1 tbsp (15 mL) brown sugar

2 tsp (10 mL) minced fresh ginger

3 cloves minced garlic *or to taste*

zest of one orange

Additional salt and pepper to taste

Garnish ~ Muskoka Four Season Greens

In a large bowl toss flour with salt, pepper and beef. Shake off excess flour and set flour coated beef aside. **note: you can brown flour coated beef in batches (if desired) – heat a splash of oil in a large fry pan over medium high heat and brown on all sides. Add to stew when adding stock as mentioned in below recipe. I personally do not think this step is necessary (it also makes for quite a bit of mess). I add the flour coated beef as is, to stew as mentioned below and the dish always turns out delicious.**

Pre-heat oven to 350 F (180 C). 

Cook bacon in a Dutch oven (or large heavy bottom (oven proof) pot) over medium heat. Remove pot from heat. Remove bacon (leaving fat in bottom of pan) and set aside (once cooled, roughly chop bacon). Return pot with bacon fat back over medium heat and add vegetable oil. Cook onions, carrots, celery and mushrooms for about 3 to 5 minutes until soft (I like using a wooden spoon so I can stir and scrape all bits off bottom of pot at the same time). Add cardamom and stir until fragrant (about 30 seconds). Add flour coated beef, stock, stout and prunes. Bring to a boil and reduce to a simmer. Cover pot with lid (or tin foil) and place in pre-heated oven for about 1.5 hours (90 minutes) or until beef is tender. Remove from oven. Stir in vinegar, sugar, ginger, garlic, orange zest, salt & pepper and reserved chopped bacon. Serve on bed of mashed sweet potatoes (recipe below) and garnish with Muskoka Four Season Greens. Makes about 6 servings.

Spiced Sweet Mashed Potatoes

A pillow for stew, or straight up as a side dish – mashed sweet potatoes are simple, delicious and doable!

5 medium sweet potatoes, well washed and chopped (*I leave skin on – peel if desired)

3 tbsp (45 mL) butter

½ tsp (2 mL) ground cinnamon

1 clove minced garlic

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

pinch nutmeg

Place chopped sweet potatoes in a large pot and cover with cold water. Bring to a boil. Boil for about 20 minutes until fork tender. Drain well. Place potatoes back in pot. Add butter, cinnamon, garlic, salt, pepper and nutmeg. Using a potato masher, mash potatoes to desired consistency. Makes about 4 cups (1 L).

Click here for another decadent recipe I developed using Shinnicked Stout.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

Hearty Carrot and Spicy Cashew Soup 

Had the absolute pleasure of working at Girlfriends’ Getaway Weekend again this year! A number of fab ladies joined me for a luncheon cooking class – one of the recipes I shared was my Hearty Carrot & Cashew Soup. I originally developed this recipe (almost a decade ago?!?) for Running Room Magazine. It was a massive hit with readers and I’ve taught it countless times at The Creative Cook (and for my family) and it always gets gobbled up! It’s delicious, nutritious and totally doable (yes, even for you non-cooks!). Enjoy!! *Tip: if you’re not familiar with the flavour of cardamom – I suggest purchasing a little bit at a bulk food store first. This way, if you’re not a fan – you’re not wasting your money (as a jar retails for about $20). Cardamom is personally one of my fave spices – delicious in curries, and I love adding a hefty pinch to my basic shortbread recipe along with orange zest and chopped fresh rosemary.

A simple, delicious and chilly weather inspired soup.      

1 tbsp (15 mL) melted coconut oil or vegetable oil

1 onion, sliced

2 tbsp (30 mL) Canadian maple syrup  

½ tsp (2 mL) ground cinnamon 

¼ tsp (1 mL) ground cardamom

4 cups (1 L) chopped carrots, well washed (skin left on)

1/2 cup (125 mL) raw cashews

6 cups (1.5 L) vegetable stock or chicken stock

1 tbsp (15 mL) minced fresh ginger

1 tsp (5 mL) finely grated orange zest

1 clove minced garlic (or to taste)

1/4 tsp (1 mL) chili flakes (*or to taste)

Salt and pepper

Garnish: Muskoka Four Season Greens, pumpkin seeds and pomegranate seeds *for a festive flare*

Heat oil in a Dutch oven (or large pot) over medium heat. Cook onion for about 5 minutes, stirring, until lightly brown. Add maple syrup, cinnamon and cardamom stir until spices are fragrant (a few seconds). Add carrots, cashews and vegetable stock. Bring to a boil and simmer for about 20 minutes (until carrots are fork tender). Remove from heat. Stir in ginger, orange zest, garlic and chili flakes. Cool slightly. Using a blender, puree soup in batches. Season with salt and pepper. Reheat and garnish. Makes about 8 cups (2 L). 

*Recipe written and developed by Charmaine Broughton* 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

On this episode of ‘In Char’s Kitchen’ I’m joined by my pal Bodde Johnson! We’re talking manicures, the power of gals in sport and her mom’s famous hamburger recipe!! And, of course, we COOK!! Boddee & I are whipping up two delicious and doable recipes perfect for a family with busy/athletic children (and adults): Thai Flank Steak Kebobs and my Chocolate, Coconut & Peanut Energy Truffles. Both dishes feature one of my fave ingredients: peanuts and peanut butter! Click here for more recipes and information about the health benefits of peanuts and peanut butter!

Thai Flank Steak Kebobs ~ click here for recipe

Chocolate Coconut Chia Energy Truffles 

Satisfy your sweet tooth with these good-for-you and easy to prepare bites.

1 cup (250 mL) EACH: peanuts; large flake sweetened coconut and dark (or semi sweet) chocolate chips

1/2 cup (125 mL) large flake rolled oats OR quinoa flakes

3 tbsp (45 mL) EACH: chia seeds; hemp seeds and ground flax seed

1/2 cup (125 mL) liquid honey

2 tsp (10 mL) pure vanilla extract

1/4 tsp (1 mL) pure coconut extract

*extra shredded coconut for garnish

Place peanuts, coconut, chocolate and oats in the bowl of a Cuisinart food processor fitted with a metal blade.  Pulse until finely chopped. Add remaining ingredients and pulse until mixture comes together and starts to form a ball.  Roll mixture evenly into balls – just a bit smaller than a golf ball (should yield approx 18 to 24 “truffles” depending on how big/small you roll them). Roll each truffle in shredded coconut to coat. Store in an airtight container in refrigerator for up to two weeks – but they won’t last that long!!

Huge thank you to both Stephen’s Butcher Shop (Port Carling) and Cuisinart Canada for supporting this episode of ‘In Char’s Kitchen’ (click on each pink name for more info).

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb