It has taken me some time to come around to Asparagus. As a kid, my Mom and Dad would hover over their Creamed Asparagus on Toast like it was the most precious and delectable meal known to man. My sister and I didn't get it. We would always have to "just try it!", but we just didn't like it...no matter how hard we tried.
But, there is reward for persistence! I have come to enjoy asparagus over the last few years. (I figure as a local food activist, I kind of have to! :)
For me, it really came down to 2 things...1. impatience at waiting for good, local food (after a loooong winter of imported veggies), 2. experimenting with recipes--reaching outside of that "steam your asparagus" box.
Here is a brand new recipe I developed last night for dinner-I did make it as a side dish, but it was so delicious, next time it will be the entree!
Most Delicious Asparagus
1 pound of Asparagus (woody ends cut off, and cut on an angle into 2 inch pieces)
4-5 wild leeks (ramps) sliced
2 green onions chopped roughly
1/2 cup walnut pieces
zest of one lemon (and a good squeeze of juice)
pepper to taste
1/4 cup feta crumbled.
Saute asparagus and ramps together in a little butter until asparagus is tender crisp. ( about 5 minutes) Add green onions, walnut, lemon zest and lemon juice, saute for one minute. Take off heat, add feta and pepper, toss and serve immediately.
Tip: don't have ramps? You can substitute garlic if you like and/or leeks for the green onions too!
Tuesday, May 15, 2012
Tuesday, May 8, 2012
My New Love
I have a new love...I can't get enough of it. Small and unassuming it may be, but mighty it is.
Ch-ch-ch-chia.
What? Not sure you want to snack on your Chia Pet? Not tried this before? Not to worry, until last week, I had not either. But let me assure you, Chia seeds are where it's at. Love, Love , Love!
If you are unfamiliar with Chia seeds, here is the low-down on this nutrition super-power:
...which makes them perfect for this easy dessert. ...and it is so good for you, you can even eat your "dessert" for breakfast, like I do!
Chia Vanilla Pudding
1/4 cup chia seeds
1 1/2 cup milk (soy, nut or regular--whatever you prefer)
1 tbsp brown sugar
1/2 tsp vanilla
Mix all ingredients and let sit overnight in the fridge. (give a little stir after the mixture has been in the fridge for an hour or so, to make sure they seeds don't clump up). That's eat--superfood, made super easy!
Tips:
* if it is too thick, add a little more milk before eating.
*Top it with fruit for a great breakfast.
*Warm slightly if you like a warm breakfast--then add nuts or top with a little yogurt.
*some recipes call for the chia to sit for only an hour-don't be fooled, it needs to sit for longer than that to have a chance to absorb all the milk...
Ch-ch-ch-chia.
What? Not sure you want to snack on your Chia Pet? Not tried this before? Not to worry, until last week, I had not either. But let me assure you, Chia seeds are where it's at. Love, Love , Love!
If you are unfamiliar with Chia seeds, here is the low-down on this nutrition super-power:
Ancient Mayan and Aztec cultures treasured the tiny chia seed. From the Mayan word for ‘strength’, chia seeds are very nutritious, best known as a super rich source of protein. A member of the mint family, the seeds are bursting with Omega-3 and Omega-6 essential fatty acids, fiber, and B vitamins.
Chia seeds have a very mild flavor and are easy to add to your meals. Sprinkle them in salads, cereals or blend them into your favorite smoothie. If you soak them in water, the seeds plump up into a thick jello-like consistency.
...which makes them perfect for this easy dessert. ...and it is so good for you, you can even eat your "dessert" for breakfast, like I do!
Chia Vanilla Pudding
1/4 cup chia seeds
1 1/2 cup milk (soy, nut or regular--whatever you prefer)
1 tbsp brown sugar
1/2 tsp vanilla
Mix all ingredients and let sit overnight in the fridge. (give a little stir after the mixture has been in the fridge for an hour or so, to make sure they seeds don't clump up). That's eat--superfood, made super easy!
Tips:
* if it is too thick, add a little more milk before eating.
*Top it with fruit for a great breakfast.
*Warm slightly if you like a warm breakfast--then add nuts or top with a little yogurt.
*some recipes call for the chia to sit for only an hour-don't be fooled, it needs to sit for longer than that to have a chance to absorb all the milk...
Saturday, April 28, 2012
Are you one of "those people"?
Someone close to me recently asked if I was one of "those people" who worry about what they eat all the time, and make a big deal out of it.
The question surprised me for 2 reasons:
1. this person has known me for most of her life..seriously, have you paid any attention to me or what I say at all? :)
2. I guess I am, but what does that really mean? Does it mean I am a "granola muncher"? Does it mean I am a bit off my nut? Does it mean I am...?
I have been pondering this for awhile now, and here is what I've come up with:
Yes, I am one of "those people", but I don't worry about what I eat because I think I am going to get fat. I don't worry about what I eat or serve others because I am concerned about fat content or calories.
I am, however, committed to feeling great every day. I am committed to nourishing my body with the nutrients it requires so that I may function properly and to the best of its ability. I am committed to teaching my daughter the same.
I am committed to creating and maintaining better local and sustainable food systems--because the way we currently grow and consume food (produce and meat) is not only harming us, but harming our ecosystems, our environments and all living creatures within it.
I am committed to teaching and sharing all the knowledge and the skill that I have accumulated--because it isn't enough to just know the Canadian Food Pyramid, because it isn't enough to just do what you have always done, because so much has changed in the food industry in the last 5, 10, 15, 20 years--we have a lot to be angry about, and they have a lot of explaining to do.
I am committed to breaking through the apathy, the doubt and the lack of knowledge that is keeping us stuck on this processed food merry-go-round, because if there is an "evil" involved here--it isn't fat content or calories...it's additives, preservatives, artificial flavour and colour, and unnecessary chemical "freshness maintainers"...
I am committed to helping other families eat better food--teaching them how to do it for themselves and/or offering whole, healthy food options to purchase at a fair price.
We all have to eat to survive--and I choose to thrive...not just get by. How about you? Want to come over to the light-side, and become one of "those people" too? Come on, I know you want to...
Roasted Curried Cauliflower
(from: www.melskitchencafe.com)
1 medium head cauliflower
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1/2 teaspoon curry powder
Preheat the oven to 475 degrees F.
Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.
Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.
The question surprised me for 2 reasons:
1. this person has known me for most of her life..seriously, have you paid any attention to me or what I say at all? :)
2. I guess I am, but what does that really mean? Does it mean I am a "granola muncher"? Does it mean I am a bit off my nut? Does it mean I am...?
I have been pondering this for awhile now, and here is what I've come up with:
Yes, I am one of "those people", but I don't worry about what I eat because I think I am going to get fat. I don't worry about what I eat or serve others because I am concerned about fat content or calories.
I am, however, committed to feeling great every day. I am committed to nourishing my body with the nutrients it requires so that I may function properly and to the best of its ability. I am committed to teaching my daughter the same.
I am committed to creating and maintaining better local and sustainable food systems--because the way we currently grow and consume food (produce and meat) is not only harming us, but harming our ecosystems, our environments and all living creatures within it.
I am committed to teaching and sharing all the knowledge and the skill that I have accumulated--because it isn't enough to just know the Canadian Food Pyramid, because it isn't enough to just do what you have always done, because so much has changed in the food industry in the last 5, 10, 15, 20 years--we have a lot to be angry about, and they have a lot of explaining to do.
I am committed to breaking through the apathy, the doubt and the lack of knowledge that is keeping us stuck on this processed food merry-go-round, because if there is an "evil" involved here--it isn't fat content or calories...it's additives, preservatives, artificial flavour and colour, and unnecessary chemical "freshness maintainers"...
I am committed to helping other families eat better food--teaching them how to do it for themselves and/or offering whole, healthy food options to purchase at a fair price.
We all have to eat to survive--and I choose to thrive...not just get by. How about you? Want to come over to the light-side, and become one of "those people" too? Come on, I know you want to...
Roasted Curried Cauliflower
(from: www.melskitchencafe.com)
1 medium head cauliflower
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1/2 teaspoon curry powder
Preheat the oven to 475 degrees F.
Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.
Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.
Thursday, March 8, 2012
It's Simple Darling
Have you ever noticed that sometimes it is the simplest combination of flavours that produce the biggest flavour? It still surprises me sometimes how a few basic ingredients can create such happy tastebuds!
As I am sure you must know by now, I am constantly learning, trying, creating and advancing my skills in the kitchen...and with that advancement comes the appreciation for the simple. Simple ingredients. Simple Recipes. Simple, Simple, Simple. Great meals don't have to be hard, and the don't need to always include fancy or unusual ingredients. Keep it simple darling!
~Madeleine has been sick this week--so we had soup last night again. I have to admit, when I looked at this recipe, I thought of at least 10 different ways to "spice it up"--I thought surely this is too simple and won't produce a huge amount of flavour? Boy was I wrong (...and was I ever glad that I followed the recipe and didn't spice it up!) As usual, those Frenchies sure know what they are doing when it comes to food!
Potage Parmentier (Onion and Potato Soup)
( from Mastering the Art of French Cooking, Julia Child)
Add to a 4qt or larger saucpan:
4 cups diced or sliced peeled potatoes (I peeled them all except 2 for extra colour and nutrients)
3 cups diced yellow onion (or leeks)
1 cup diced carrots (optional)
2 quarts of water
1 tsp salt (the original called for 1 tbsp!! I thought that was a bit excessive!)
Simmer the ingredients for about 40-50 minutes or until the veg are tender.
Mash the vegetables or pass through a food mill or use an immersion blender (the finished texture is totally up to you--smooth, chunky...I mashed and then sparingly used the immersion blender--still chunky, but nice and thick). Correct seasoning and add a little pepper if you like. Reheat to simmer.
Off heat just before serving, add 4-6 tbsp of heavy cream or 2-3 tbsp of butter stirring into the soup. Pour into soup cups and decorate with fresh herbs. (like parsley, thyme, oregano).
Tip: there are endless ways to alter this basic recipe to accommodate what you have in the fridge--if you don't already own this book, I highly recommend the purchase!!!
As I am sure you must know by now, I am constantly learning, trying, creating and advancing my skills in the kitchen...and with that advancement comes the appreciation for the simple. Simple ingredients. Simple Recipes. Simple, Simple, Simple. Great meals don't have to be hard, and the don't need to always include fancy or unusual ingredients. Keep it simple darling!
~Madeleine has been sick this week--so we had soup last night again. I have to admit, when I looked at this recipe, I thought of at least 10 different ways to "spice it up"--I thought surely this is too simple and won't produce a huge amount of flavour? Boy was I wrong (...and was I ever glad that I followed the recipe and didn't spice it up!) As usual, those Frenchies sure know what they are doing when it comes to food!
Potage Parmentier (Onion and Potato Soup)
( from Mastering the Art of French Cooking, Julia Child)
Add to a 4qt or larger saucpan:
4 cups diced or sliced peeled potatoes (I peeled them all except 2 for extra colour and nutrients)
3 cups diced yellow onion (or leeks)
1 cup diced carrots (optional)
2 quarts of water
1 tsp salt (the original called for 1 tbsp!! I thought that was a bit excessive!)
Simmer the ingredients for about 40-50 minutes or until the veg are tender.
Mash the vegetables or pass through a food mill or use an immersion blender (the finished texture is totally up to you--smooth, chunky...I mashed and then sparingly used the immersion blender--still chunky, but nice and thick). Correct seasoning and add a little pepper if you like. Reheat to simmer.
Off heat just before serving, add 4-6 tbsp of heavy cream or 2-3 tbsp of butter stirring into the soup. Pour into soup cups and decorate with fresh herbs. (like parsley, thyme, oregano).
Tip: there are endless ways to alter this basic recipe to accommodate what you have in the fridge--if you don't already own this book, I highly recommend the purchase!!!
Sunday, March 4, 2012
Best Stock Ever!!
I have to admit, most times I limit myself to turkey or chicken stock. Mostly because we eat more poultry than beef, and I always seem to have turkey bones ready for the stock-pot.
It is so easy to make your own stock! It tastes so much better, and is so much better for you...have you looked at the ingredient listing on a tetra-pak of chicken stock lately?
In any case, I decided to make beef stock this week, as Madeleine has been begging for French Onion Soup...and this, I think , is the Best Beef Stock I have ever made!
Beef Stock
1 pkg of 4-6 beef marrow bones
2 carrots
1 lg onion 1 potato
2 stalks celery
4-6 mushrooms
1 tomato
2 tbsp olive oil
1 tbsp red wine vinegar or balsamic
1-2 tsp spices of your choice ( I used a combo of thyme, oregano and rosemary)
Bay leaf
S&P
Roughly cut up carrot, potato, and celery. Add to a pot large enough to make the stock in, but small enough to fit in the oven ( or use a roasting pan). Add beef bones, olive oil, spices and vinegar. Toss. Roast at 450 degrees for about half hour or so , stirring once. Make sure bones and veg are browned nicely. Remove from oven and deglaze the pan with a little water, getting all the brown bits up.
Add mushrooms,chopped tomato, bay leaf, S&P and about 12 cups of water. Bring to a boil and simmer partially covered for 2-3 hours. Adjust seasoning and drain out bones/veg. It's ready!!
It is so easy to make your own stock! It tastes so much better, and is so much better for you...have you looked at the ingredient listing on a tetra-pak of chicken stock lately?
In any case, I decided to make beef stock this week, as Madeleine has been begging for French Onion Soup...and this, I think , is the Best Beef Stock I have ever made!
Beef Stock
1 pkg of 4-6 beef marrow bones
2 carrots
1 lg onion 1 potato
2 stalks celery
4-6 mushrooms
1 tomato
2 tbsp olive oil
1 tbsp red wine vinegar or balsamic
1-2 tsp spices of your choice ( I used a combo of thyme, oregano and rosemary)
Bay leaf
S&P
Roughly cut up carrot, potato, and celery. Add to a pot large enough to make the stock in, but small enough to fit in the oven ( or use a roasting pan). Add beef bones, olive oil, spices and vinegar. Toss. Roast at 450 degrees for about half hour or so , stirring once. Make sure bones and veg are browned nicely. Remove from oven and deglaze the pan with a little water, getting all the brown bits up.
Add mushrooms,chopped tomato, bay leaf, S&P and about 12 cups of water. Bring to a boil and simmer partially covered for 2-3 hours. Adjust seasoning and drain out bones/veg. It's ready!!
Wednesday, February 22, 2012
Happy Pancake Day!
Well, Happy Belated Pancake Day as it may be!
Kids cooking classes continue to be a success--I find them really fun--that hour goes by so fast! The kids seem to be having fun too--definitely a great venture so far!
We made these little silver dollars last night with a little fruit and this dip to go with...they must have been good....there were only a couple left for the kids to take home!
I know that Pancakes aren't generally "health food", but I also know that anytime you make something from scratch, instead of a mix, or a prepared product, it is better for you. Baking from scratch takes the same amount of time, but allows you to choose exactly what you put in it : Whole ingredients like eggs, milk, flour...Leave all the "extra" ingredients where they belong..in the box.
Cinnamon and Brown Sugar Silver Dollar Pancakes
1 cup flour
1/2 tsp salt
1 tsp baking powder
2 tbsp brown sugar
1/2 tsp cinnamon (or more of you really like cinnamon)
1 egg beaten
1 1/2 tbsp oil
enough milk to measure 1 cup when mixed with the egg.
Mix dry ingredients. Mix wet ingredients. Add wet to dry all at once and mix lightly with a whisk just until moistened--don't over mix it, lumps are okay!
Drop by tbsp-ful into a hot pan and cook like usual.
Serve with cut up fruit and this dip:
Peanut Butter Fruit (and pancake dip :)
1/2 cup plain yogurt
2tbsp peanut butter
1tbsp honey
pinch cinnamon
Mix all together until well combined. Serve with fruit and/or pancakes!
Kids cooking classes continue to be a success--I find them really fun--that hour goes by so fast! The kids seem to be having fun too--definitely a great venture so far!
We made these little silver dollars last night with a little fruit and this dip to go with...they must have been good....there were only a couple left for the kids to take home!
I know that Pancakes aren't generally "health food", but I also know that anytime you make something from scratch, instead of a mix, or a prepared product, it is better for you. Baking from scratch takes the same amount of time, but allows you to choose exactly what you put in it : Whole ingredients like eggs, milk, flour...Leave all the "extra" ingredients where they belong..in the box.
Cinnamon and Brown Sugar Silver Dollar Pancakes
1 cup flour
1/2 tsp salt
1 tsp baking powder
2 tbsp brown sugar
1/2 tsp cinnamon (or more of you really like cinnamon)
1 egg beaten
1 1/2 tbsp oil
enough milk to measure 1 cup when mixed with the egg.
Mix dry ingredients. Mix wet ingredients. Add wet to dry all at once and mix lightly with a whisk just until moistened--don't over mix it, lumps are okay!
Drop by tbsp-ful into a hot pan and cook like usual.
Serve with cut up fruit and this dip:
Peanut Butter Fruit (and pancake dip :)
1/2 cup plain yogurt
2tbsp peanut butter
1tbsp honey
pinch cinnamon
Mix all together until well combined. Serve with fruit and/or pancakes!
Tuesday, February 7, 2012
Starting Today...
Ever get the feeling that today is the beginning of something that is about to change the way you live your life? It doesn't happen that often to me, but I have begun to listen to that little intuition voice--because it is very rarely wrong. I woke up this morning, knowing that things are about to change--can there be a more exciting way to wake up?!
Today is the first day of "Food-ivore for Kids Cooking Classes". I am so excited! I have kids aged 5-9 coming each Tuesday this month for a fun hour of cooking, eating, and being silly. Can't wait!
*by the way--registration is now open for March--so if you missed getting in on the February excitement, your kids can take in the March Fun! I am also offering a March Break Class--2 hours of cooking excitement--a nice break -from the break. See the link above for all the info!
I let Madeleine choose our first cooking class menu--she chose these little babies, one of her favourites. They are so good! Leftovers are great to take for lunch the next day too!!
Southwest Egg Rolls
(makes great appetizer or dinner or lunch..you decide!)
1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (optional)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
Juice of 1/2 lime
1 cup shredded cheese (like cheddar, monteray jack, marble)
S&P
Mix all the ingredients together (except the egg roll wrappers). Combine well. Lay a wrapper with one corner pointing towards you. Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling. Fold in both corners and roll up like an egg roll. Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet. Brush eggrolls lightly with oil if you like and bake at 425 degrees for about 25 minutes, turning once. They should be browned and just a little crunchy. Serve with salsa guacamole or your favourite southwest style dip.
Today is the first day of "Food-ivore for Kids Cooking Classes". I am so excited! I have kids aged 5-9 coming each Tuesday this month for a fun hour of cooking, eating, and being silly. Can't wait!
*by the way--registration is now open for March--so if you missed getting in on the February excitement, your kids can take in the March Fun! I am also offering a March Break Class--2 hours of cooking excitement--a nice break -from the break. See the link above for all the info!
I let Madeleine choose our first cooking class menu--she chose these little babies, one of her favourites. They are so good! Leftovers are great to take for lunch the next day too!!
Southwest Egg Rolls
(makes great appetizer or dinner or lunch..you decide!)
1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (optional)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
Juice of 1/2 lime
1 cup shredded cheese (like cheddar, monteray jack, marble)
S&P
Mix all the ingredients together (except the egg roll wrappers). Combine well. Lay a wrapper with one corner pointing towards you. Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling. Fold in both corners and roll up like an egg roll. Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet. Brush eggrolls lightly with oil if you like and bake at 425 degrees for about 25 minutes, turning once. They should be browned and just a little crunchy. Serve with salsa guacamole or your favourite southwest style dip.
Thursday, January 26, 2012
I pray for good cake...
I know that all of you who know me think I'm a little bit crazy about the cake. I know it, and I can embrace it--because even I know that I am a little obsessed about good cake. I don't want it to look fancy. I don't want it to have fondant flowers or blue icing. I just want good cake. Just Cake.
That's one of the reasons that "Delicious-by Food-ivore" will be offering "just cake" as one of the specialties of the house. I figure--if I can't find a good "just cake" to buy, then you can't either...so stay tuned, it won't be long until this new venture is up and running too!
This one will make it into the rotation of Just Cake--old fashioned Coffee Cake--so good!!
That's one of the reasons that "Delicious-by Food-ivore" will be offering "just cake" as one of the specialties of the house. I figure--if I can't find a good "just cake" to buy, then you can't either...so stay tuned, it won't be long until this new venture is up and running too!
This one will make it into the rotation of Just Cake--old fashioned Coffee Cake--so good!!
I have posted this one before, but it deserves a second showing! It is from Food that Really Schmecks--my favourite dessert book of all!
Sour Cream Coffee Cake
1/2 cup butter
1cup sugar
2 eggs beaten
1 cup sour cream
1tsp soda
1 3/4 cup flour
3 tsp baking powder
Topping:
1/2 cup brown sugar
1tbsp cinnamon
1/2 cup chopped nuts (walnuts or pecans work great!)
Blend butter and sugar well. Add eggs and beat with hand mixer. Combine sour cream with soda (the cream should double in volume--but it's okay if it doesn't...) add alternately with flour and baking powder to creamed mixture. Spread half the batter in a greased 9x9 pan. Sprinkle with half the topping mixture. Cover with remaining batter and sprinkle the rest of the topping on top. Bake at 350 for 45 minutes.
1/2 cup butter
1cup sugar
2 eggs beaten
1 cup sour cream
1tsp soda
1 3/4 cup flour
3 tsp baking powder
Topping:
1/2 cup brown sugar
1tbsp cinnamon
1/2 cup chopped nuts (walnuts or pecans work great!)
Blend butter and sugar well. Add eggs and beat with hand mixer. Combine sour cream with soda (the cream should double in volume--but it's okay if it doesn't...) add alternately with flour and baking powder to creamed mixture. Spread half the batter in a greased 9x9 pan. Sprinkle with half the topping mixture. Cover with remaining batter and sprinkle the rest of the topping on top. Bake at 350 for 45 minutes.
Tuesday, January 24, 2012
Finger Lickin' Good.
I usually work until 6:00 on Mondays...that means Bil is the Chef du Jour. He made these for dinner last night--I haven't made them in so long and forgot how totally delicious they are. Finger Lickin' Good for sure!
Slow Cooker BBQ Ribs
1-2 Pkgs of pork side or back ribs (cut into 2-3 rib pieces)
mustard powder
fresh cracked pepper
1 onion chopped
1 jar Diana Original BBQ sauce (or your favourite...this one just happens to be mine)
Sprinkle the mustard powder and pepper on the ribs and throw them in the crock pot. Cover with onion and then sauce. Toss a little to coat the ribs in sauce. Cook on high for 3-4 hours or low 5-6 hours.
Tip: so easy to make as much or as little as you like, just add more or less ribs/sauce!
Slow Cooker BBQ Ribs
1-2 Pkgs of pork side or back ribs (cut into 2-3 rib pieces)
mustard powder
fresh cracked pepper
1 onion chopped
1 jar Diana Original BBQ sauce (or your favourite...this one just happens to be mine)
Sprinkle the mustard powder and pepper on the ribs and throw them in the crock pot. Cover with onion and then sauce. Toss a little to coat the ribs in sauce. Cook on high for 3-4 hours or low 5-6 hours.
Tip: so easy to make as much or as little as you like, just add more or less ribs/sauce!
Thursday, January 12, 2012
Lesson Number One...
I am in the beginning stages of planning out Lesson Number One for my Food-ivore for Kids! class--I can't begin to explain the gamut of emotions-- Excitement, fear, happiness, longing...it seems that I am finally beginning to live my purpose. Finally free (or almost!! :) of all the "restrictions, fear and thoughts" that continually hold one back.
So I guess, that Lesson Number One should be--feel the fear, and do it anyway. Those things that hold us back will always feel worse than actually doing what we are here to do...so, here's to doing it anyway--I can hardly wait for the first class!!!
...and in case you were wondering, registration is NOW OPEN for the first set of classes--call or email me to hold your spot...(and all that contact info can be found on the link above).
~~on a side note...the grocery store had a ridiculous sale on Brie last week--99cents for a small wheel!! Seriously! So we will be eating lots of Brie filled recipes for the next little while!! Here's what I had for lunch today:
Grilled Cheese with Brie and Pepper Jelly
Home made bread
sliced brie
hot pepper Jelly
butter
Just like any other grilled cheese sandwich, butter the bread pan side down, layer on your cheese and cook until golden brown. Then remove from heat spread on as much pepper jelly as you can handle and voila, a delicious sandwich! Easy!
So I guess, that Lesson Number One should be--feel the fear, and do it anyway. Those things that hold us back will always feel worse than actually doing what we are here to do...so, here's to doing it anyway--I can hardly wait for the first class!!!
...and in case you were wondering, registration is NOW OPEN for the first set of classes--call or email me to hold your spot...(and all that contact info can be found on the link above).
~~on a side note...the grocery store had a ridiculous sale on Brie last week--99cents for a small wheel!! Seriously! So we will be eating lots of Brie filled recipes for the next little while!! Here's what I had for lunch today:
Grilled Cheese with Brie and Pepper Jelly
Home made bread
sliced brie
hot pepper Jelly
butter
Just like any other grilled cheese sandwich, butter the bread pan side down, layer on your cheese and cook until golden brown. Then remove from heat spread on as much pepper jelly as you can handle and voila, a delicious sandwich! Easy!
Tuesday, January 10, 2012
Food-ivore Is Expanding!!!
Woohoo! Happy New Year!
Is there a better way to start the New Year than with an expansion!!??
Things have been awful quiet on the blogging front, but awfully busy on the creation side of things this last little bit-sometimes you need to focus on one thing at a time in order to get everything in its correct order...so it goes!
But here we are now, the dawn of a new year, and the dawn of some exciting new things to come from Food-ivore--very exciting indeed!
What's happening you ask? Well a few new projects are under way--one of which will be launching the first week of February...the others will follow soon after....here is what's going on!
Food-ivore for kids!
Cooking and baking classes for kids--a fun hour of learning, creating and taste-testing! Kids will learn at least 1 new recipe from scratch at each class...and will learn the importance of quality ingredients, following a recipe and adding love to each creation!
Class for kids ages 5-12 (minimum 5 students, maximum 10 per class)
$60 per child for a bank of 4 classes
Feb 7, 14, 21, 28
6:30-7:30pm
(as demand requests, more class times and age groups will become available--so please share this info with your friends and neighbours!-thanks!!)
Cooking with Food-ivore!
Adult classes, by request!
min 5 students, max 10
$20 per student for a 1 1/2-2 hour class
How it works:
1. get your group together and contact me to set a date
2. choose the class you want (classes/themes will vary by season and can be designed especially for you--check in frequently for new options)
3. show up, have fun, learn something new and have a few laughs!!
**These classes are great for "girls night out", "date night", group team building....**
Private Lessons with Food-ivore
Need a little private coaching? Want some more in depth training? Why not try a private class--my house or yours...let me inspire you!
available by request
$50/hour
Delicious, by Food-ivore ...coming soon
Homemade deliciousness made just for you! Weekly offerings will be available for order to pick up at weeks-end--occasionally daily offerings will also be available.
Fresh and/or frozen entrees, baked goods and bread--it's what we eat--why not make it what you eat too?
(special request?--let me know and if I can accommodate--I certainly will!)
...Coming soon--all available offerings will be posted via blog and facebook--can't wait!!
I am so looking forward to this New Year full of adventure and new opportunity....may you also be blessed with the same excitement, joy and renewal!
Is there a better way to start the New Year than with an expansion!!??
Things have been awful quiet on the blogging front, but awfully busy on the creation side of things this last little bit-sometimes you need to focus on one thing at a time in order to get everything in its correct order...so it goes!
But here we are now, the dawn of a new year, and the dawn of some exciting new things to come from Food-ivore--very exciting indeed!
What's happening you ask? Well a few new projects are under way--one of which will be launching the first week of February...the others will follow soon after....here is what's going on!
Food-ivore for kids!
Cooking and baking classes for kids--a fun hour of learning, creating and taste-testing! Kids will learn at least 1 new recipe from scratch at each class...and will learn the importance of quality ingredients, following a recipe and adding love to each creation!
Class for kids ages 5-12 (minimum 5 students, maximum 10 per class)
$60 per child for a bank of 4 classes
Feb 7, 14, 21, 28
6:30-7:30pm
(as demand requests, more class times and age groups will become available--so please share this info with your friends and neighbours!-thanks!!)
Cooking with Food-ivore!
Adult classes, by request!
min 5 students, max 10
$20 per student for a 1 1/2-2 hour class
How it works:
1. get your group together and contact me to set a date
2. choose the class you want (classes/themes will vary by season and can be designed especially for you--check in frequently for new options)
3. show up, have fun, learn something new and have a few laughs!!
**These classes are great for "girls night out", "date night", group team building....**
Private Lessons with Food-ivore
Need a little private coaching? Want some more in depth training? Why not try a private class--my house or yours...let me inspire you!
available by request
$50/hour
Delicious, by Food-ivore ...coming soon
Homemade deliciousness made just for you! Weekly offerings will be available for order to pick up at weeks-end--occasionally daily offerings will also be available.
Fresh and/or frozen entrees, baked goods and bread--it's what we eat--why not make it what you eat too?
(special request?--let me know and if I can accommodate--I certainly will!)
...Coming soon--all available offerings will be posted via blog and facebook--can't wait!!
I am so looking forward to this New Year full of adventure and new opportunity....may you also be blessed with the same excitement, joy and renewal!
Tuesday, October 18, 2011
Use it up...
What better way to "use up" the odds and sods in the fridge than with a big 'ole pot of soup? Perfect for a cool fall day to boot!
I had a bunch of odds and sods to use up in the freezer and the fridge today...and you know how much I hate to waste anything that may still have a hint of flavour left...--here is what is bubbling away on my stove right now...
Use It Up Vegetable Soup
2 cups leftover tomato juice (from roasting tomatoes for tomato sauce--another recipe, for another day...but if you don't have any of that, a 28oz can of diced tomatoes would work too!)
4 cups turkey stock
3 green onions diced
1 rib of celery diced
about 1 cup of each:
diced cabbage
cauliflower
diced carrot
3 handfuls of rice
1 tsp curry powder
a few leaves of fresh oregano chopped
S&P
Mix it all together in a big pot, simmer for about 45 minutes. Serve. Yum!
I had a bunch of odds and sods to use up in the freezer and the fridge today...and you know how much I hate to waste anything that may still have a hint of flavour left...--here is what is bubbling away on my stove right now...
Use It Up Vegetable Soup
2 cups leftover tomato juice (from roasting tomatoes for tomato sauce--another recipe, for another day...but if you don't have any of that, a 28oz can of diced tomatoes would work too!)
4 cups turkey stock
3 green onions diced
1 rib of celery diced
about 1 cup of each:
diced cabbage
cauliflower
diced carrot
3 handfuls of rice
1 tsp curry powder
a few leaves of fresh oregano chopped
S&P
Mix it all together in a big pot, simmer for about 45 minutes. Serve. Yum!
Tuesday, October 11, 2011
Oh How I Love Thee, Turkey Soup...
Happy Belated Turkey Day! We spent a glorious weekend at the beach (???!!!) with family and friends--it doesn't get much better than that-especially in Ontario! So thankful for such beautiful weather, so thankful for the love of family, so thankful for all the laughs, the food and of course the turkey!
~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey! I love smelling the turkey cook! I love eating the turkey! AND I love arguing about the turkey!" as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for. Some things are so predictable :)
~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!
Turkey Stock/Soup
to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh
Fill pot with water and bring to a boil. Simmer together for 3-4 hours. Cool. Strain all bones/veg etc.
If you just want stock, there it is. Done. If you want some soup, here is what you need to do:
Pick turkey meat off bones, cut up if necessary and add back into the stock. (add more from the leftover turkey if you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock. Throw in a couple of handfuls of dried red lentils. Season with S&P and add more herbs to taste. Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done. Serve!
TIP: if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.
~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey! I love smelling the turkey cook! I love eating the turkey! AND I love arguing about the turkey!" as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for. Some things are so predictable :)
~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!
Turkey Stock/Soup
to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh
Fill pot with water and bring to a boil. Simmer together for 3-4 hours. Cool. Strain all bones/veg etc.
If you just want stock, there it is. Done. If you want some soup, here is what you need to do:
Pick turkey meat off bones, cut up if necessary and add back into the stock. (add more from the leftover turkey if you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock. Throw in a couple of handfuls of dried red lentils. Season with S&P and add more herbs to taste. Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done. Serve!
TIP: if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.
Wednesday, October 5, 2011
Hello Delicious
Every once in a while, something so different, yet so obvious crosses your path--it makes you wonder why you've never tried it before! This is definitely such a dish--hello delicious, where have you been??
You can substitute these for mashed potatoes, or have them as a side dish. You can add milk, cream, butter, garlic, nutmeg, cheese--whatever suits your fancy...
Mashed Cauliflower
1 small head of cauliflower cut into florets
2 tbsp butter
1/2 tsp nutmeg
Steam, blanch or otherwise cook your cauliflower until tender. Add butter and nutmeg and mash with fork. (if you prefer a smooth whipped mash, add a 1/4 cup or so of milk and mash with an immersion blender).
You can substitute these for mashed potatoes, or have them as a side dish. You can add milk, cream, butter, garlic, nutmeg, cheese--whatever suits your fancy...
Mashed Cauliflower
1 small head of cauliflower cut into florets
2 tbsp butter
1/2 tsp nutmeg
Steam, blanch or otherwise cook your cauliflower until tender. Add butter and nutmeg and mash with fork. (if you prefer a smooth whipped mash, add a 1/4 cup or so of milk and mash with an immersion blender).
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