‘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.

I must admit, these ‘truffles’ are definitely on the sweeter side. To make them less sweet – you can: use half honey and half natural peanut butter (1/4 cup (60 mL) each – instead of 1/2 cup (125 mL) honey). And/or use half the amount of chocolate and add 1/4 cup (60 mL) quality cocoa. Also, if mixture seems too sticky at first to roll – chill mixture for about 20 minutes – then roll into ‘truffles’. Enjoy!

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

2 tbsp (30 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