We have had a bit of pumpkin fiasco this weekend... :( We had purchased 3 at the pumpkin farm a few weeks ago--one for each of us. I went to bring them in this morning to warm up a bit before we carved them--one had been stolen (can you believe that?--there were some tears had by the smallest Surette today...) and one had the bottom rotted out--thank goodness at least one was left and in carve-able condition! (which turned out super BTW...)
So all in all, we had less work in carving and lots of fun, but will have less roasted Pumpkin Seeds for snacking on this week--boo! We did save a few to dry--we're going to plant them in the spring and see what we come up with! (...if you have any tips--please share!)
Here's hoping the Great Pumpkin will come! Happy Halloween!
My Mom used to make these for us every Halloween--sometimes the simplest things are the most satisfying! What a treat!
Roasted Pumpkin Seeds
Pumpkin Seeds from at least 1 pumpkin
1-2 Tbsp Butter
Salt
Clean pumpkin seeds and take out any bad or too small ones. Shake out excess water really well. Place on a large cookie sheet and dab on butter in small chunks (if you only have one pumpkin, you will only need 1 tbsp--adjust the amount for the number of pumpkins you have harvested the seeds from) Sprinkle with salt. Place in a 350 degree oven until the butter melts--take out and stir to coat seeds. Put back into oven for 7-10 min--watch carefully you don't want to burn them! When they are just starting to become brown take them out and give them a stir. Sprinkle with a little more salt and cool. Yum!
Enjoy!
Sunday, October 31, 2010
Saturday, October 30, 2010
Mexican Fiesta
We love Mexican food. Not the "taco bell" kind of food....real, authentic Mexican food. Most authentic recipes satisfy my top 3 requirements for meals-- Super delicious, really easy, and most meals are really inexpensive to make too!
Many of our favourites--enchiladas, tacos, fajitas, quesadillas require flour tortillas or wraps. These are easy and fast to make--the freeze beautifully and the recipe easily doubles or triples to make extra for another meal
I've only purchased tortillas at the store once since I discovered this recipe--nobody wanted to eat them! If you have never had a fresh tortilla before--beware--they are THAT MUCH better!
Flour Tortillas
1 3/4 cup flour
1 tsp baking powder
1 tsp salt
1/4 cup cold lard
3/4 cup hot water
Mix the flour baking powder and salt. Cut in lard with a pastry cutter or 2 knives until crumbly. Add hot water and mix with a wooden spoon until it starts to come together. Pour out onto board and knead for about 4-5 minutes until well combined and a nice soft dough is achieved.
Cut dough into 8-10 equal pieces. Cover and let sit for at least 15 minutes (I prefer to get it ready ahead of time, and let it sit for an hour or 2).
Using rolling pin, roll out dough into a 6-7 inch circle. (the dough will not stick to the board because of the lard--so you won't need to use any flour on the board when rolling :)
Cook one at a time in a dry very hot frying pan. Tortillas may puff up--that's okay, just flip them over when they start to brown on the bottom (about 1 min per side).
Many of our favourites--enchiladas, tacos, fajitas, quesadillas require flour tortillas or wraps. These are easy and fast to make--the freeze beautifully and the recipe easily doubles or triples to make extra for another meal
I've only purchased tortillas at the store once since I discovered this recipe--nobody wanted to eat them! If you have never had a fresh tortilla before--beware--they are THAT MUCH better!
Flour Tortillas
1 3/4 cup flour
1 tsp baking powder
1 tsp salt
1/4 cup cold lard
3/4 cup hot water
Mix the flour baking powder and salt. Cut in lard with a pastry cutter or 2 knives until crumbly. Add hot water and mix with a wooden spoon until it starts to come together. Pour out onto board and knead for about 4-5 minutes until well combined and a nice soft dough is achieved.
Cut dough into 8-10 equal pieces. Cover and let sit for at least 15 minutes (I prefer to get it ready ahead of time, and let it sit for an hour or 2).
Using rolling pin, roll out dough into a 6-7 inch circle. (the dough will not stick to the board because of the lard--so you won't need to use any flour on the board when rolling :)
Cook one at a time in a dry very hot frying pan. Tortillas may puff up--that's okay, just flip them over when they start to brown on the bottom (about 1 min per side).
Friday, October 29, 2010
My Freezer in-a-Post...
One of the things I love about having a little roasted turkey or chicken in the freezer, is that it makes for one easy and fast dinner when you are in a rush, or don't have a lot of extra energy to spare. This was the last of our $10 turkey (...I think we are on at least meal 8...but I will post all that, once I have compiled all the info :)
Someone had messaged me with a question about how much and what I keep in my freezer-- so I took a look today and thought I would share.
Keep in mind, I only have an "over the fridge" freezer that I use for our groceries. (I do have a small upright freezer the size of a bar fridge, but truth be told, I usually only use it for Christmas cookies).
-bag frozen peas or mixed veggies
-1and 1/2 pkg Schneiders Octoberfest sausage
-pkg chicken legs/thighs
-pkg stewing beef
-1/2 jar tomato sauce
-1/2 can diced tomatoes
-container of chopped rhubarb
-container of raspberries
-2 loaves of bread
-1pkg pitas/naan bread
-bread crumbs
-6 frozen bananas
-1 large container of chicken stock
-1 container of chicken soup
-2 small containers of turkey stock
-1/4 pack bacon
-perogies
-2 cup container of roasted turkey
- a few other small misc items like tomato paste, ice cube trays etc...
I find cooking for 3 people, that many times recipes that I make will only require a half can of tomato sauce or tomato paste or dices tomatoes--so, I will use half and freeze half for the next time I need it :)
There are also a couple of items that I find useful in MANY recipes or quick meals--like the Pita's/Naan Bread. I use them for sandwiches, toast, pita crisps, pizza's, garlic bread! So useful--and you get 10 in a pack for only $2.49!
And the frozen bananas? Any time we have bananas starting to brown--you know, the ones no one will eat, no matter how many times you tell them to pack it in their lunch!--I throw them in the freezer--that way I always have some for banana loaf, or muffins or cake :) (Note: they will turn black in the freezer--this is totally normal!!)
So there you have it--my freezer in a post--crazy!
Pita Crisps--great on the side of almost any meal--but especially soup!
1 tbsp Cajun Style Seasoning (you can buy it or make your own)
2-3 tbsp soft butter
1/4 cup Parmesan cheese
3-4 pita's (greek style, or naan bread)
Mix butter and seasoning. Spread on pitas and top with Parmesan cheese. Cut into wedges and place on baking sheet. Cook for 8 min at 375 degrees.
Enjoy!
Someone had messaged me with a question about how much and what I keep in my freezer-- so I took a look today and thought I would share.
Keep in mind, I only have an "over the fridge" freezer that I use for our groceries. (I do have a small upright freezer the size of a bar fridge, but truth be told, I usually only use it for Christmas cookies).
-bag frozen peas or mixed veggies
-1and 1/2 pkg Schneiders Octoberfest sausage
-pkg chicken legs/thighs
-pkg stewing beef
-1/2 jar tomato sauce
-1/2 can diced tomatoes
-container of chopped rhubarb
-container of raspberries
-2 loaves of bread
-1pkg pitas/naan bread
-bread crumbs
-6 frozen bananas
-1 large container of chicken stock
-1 container of chicken soup
-2 small containers of turkey stock
-1/4 pack bacon
-perogies
-2 cup container of roasted turkey
- a few other small misc items like tomato paste, ice cube trays etc...
I find cooking for 3 people, that many times recipes that I make will only require a half can of tomato sauce or tomato paste or dices tomatoes--so, I will use half and freeze half for the next time I need it :)
There are also a couple of items that I find useful in MANY recipes or quick meals--like the Pita's/Naan Bread. I use them for sandwiches, toast, pita crisps, pizza's, garlic bread! So useful--and you get 10 in a pack for only $2.49!
And the frozen bananas? Any time we have bananas starting to brown--you know, the ones no one will eat, no matter how many times you tell them to pack it in their lunch!--I throw them in the freezer--that way I always have some for banana loaf, or muffins or cake :) (Note: they will turn black in the freezer--this is totally normal!!)
So there you have it--my freezer in a post--crazy!
Pita Crisps--great on the side of almost any meal--but especially soup!
1 tbsp Cajun Style Seasoning (you can buy it or make your own)
2-3 tbsp soft butter
1/4 cup Parmesan cheese
3-4 pita's (greek style, or naan bread)
Mix butter and seasoning. Spread on pitas and top with Parmesan cheese. Cut into wedges and place on baking sheet. Cook for 8 min at 375 degrees.
Enjoy!
Thursday, October 28, 2010
Somebody please tell me...
My rant for today:
Somebody please tell me when we all got "too dumb" to know how to cook and how to eat--marketers have convinced us we don't have the time, we don't have the skills and we just aren't smart enough to figure things out on our own. I don't know about you, but it sure gets my hackles up!
(...because we do have the time--20 min or less for some great dinners!, we do have the skills--come on I know you can chop and saute vegetables! and we are smart enough! :) There, 'nuff said.
Here is all we need to know about eating healthy:
1. Eat more fruits and vegetables than any other food group during the day.
2. Choose foods that are as close to "natural" as possible--butter vs. margarine, full fat sour cream vs ultra-low fat, etc. In other words, the less processed the better...
3. Eat all things, but in moderation-no need to deprive yourself!! (... Sometimes you just need a few chips!)
4. Think about what you buy, question the marketing thrown at you, and make eating GOOD food a priority!
Great Healthy Dinner in under 20 minutes--from start to finish!
Sesame Noodles with Napa Cabbage--adapted from Vegetarian Times
Tip: This recipe is just as good cold as it is hot--so make a little extra and have dinner tonight, and lunch tomorrow!
Somebody please tell me when we all got "too dumb" to know how to cook and how to eat--marketers have convinced us we don't have the time, we don't have the skills and we just aren't smart enough to figure things out on our own. I don't know about you, but it sure gets my hackles up!
(...because we do have the time--20 min or less for some great dinners!, we do have the skills--come on I know you can chop and saute vegetables! and we are smart enough! :) There, 'nuff said.
Here is all we need to know about eating healthy:
1. Eat more fruits and vegetables than any other food group during the day.
2. Choose foods that are as close to "natural" as possible--butter vs. margarine, full fat sour cream vs ultra-low fat, etc. In other words, the less processed the better...
3. Eat all things, but in moderation-no need to deprive yourself!! (... Sometimes you just need a few chips!)
4. Think about what you buy, question the marketing thrown at you, and make eating GOOD food a priority!
Great Healthy Dinner in under 20 minutes--from start to finish!
Sesame Noodles with Napa Cabbage--adapted from Vegetarian Times
- 3 Tbs. peanut butter
- 2 Tbs. sesame oil
- 2 Tbs. soy sauce
- 2 Tbs. rice wine (optional)
- 1 Tbs. rice vinegar (or white)
- 1 Tbs. sugar
- 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
- 10 oz. long noodles, such as udon or spaghetti
- 1/2 lb. napa cabbage, shredded (about 4 cups)
- 1/2 red pepper (cut into very fine strips)
- 2 green onion chopped fine
- 1/4 cup chopped cilantro
- 2 tbsp sesame seeds
- Whisk together peanut butter, sesame oil, soy sauce, vinegar, sugar and red pepper flakes in saucepan.
- Cook noodles according to package directions.
- Meanwhile, place cabbage, peppers and onion in colander over sink. Warm Sauce.
- Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined.
- Sprinkle with cilantro and sesame seeds, and serve.
Tip: This recipe is just as good cold as it is hot--so make a little extra and have dinner tonight, and lunch tomorrow!
Wednesday, October 27, 2010
Sometimes, you just need something yummy...
If you are like me, sometimes you just need something yummy. Not because you are hungry, not because you are celebrating. Just because.
Bil calls these "Cereal Bars"--makes him feel better about eating them in the morning, before the rest of us get up! They are quick and easy--and made from items I always have hanging around.
Oatmeal Caramel Cookies
1/2 cup melted butter
1 cup brown sugar
2 cups quick cooking rolled oats
1/2 tsp almond extract
1/2 tsp baking powder
Mix all together and press down in a 9x9 pan. (they are really just crumbs at this stage). Bake at 400 degrees 15-17 min. until they are bubbly and a little golden brown at the edges.
Remove from oven and while still hot in pan cut into squares, but do not remove yet. Let cool completely. Remove from pan after they have cooled.
Yummy!!!
Enjoy!
Adapted from Food that Really Schmecks, by Edna Staebler.
Bil calls these "Cereal Bars"--makes him feel better about eating them in the morning, before the rest of us get up! They are quick and easy--and made from items I always have hanging around.
Oatmeal Caramel Cookies
1/2 cup melted butter
1 cup brown sugar
2 cups quick cooking rolled oats
1/2 tsp almond extract
1/2 tsp baking powder
Mix all together and press down in a 9x9 pan. (they are really just crumbs at this stage). Bake at 400 degrees 15-17 min. until they are bubbly and a little golden brown at the edges.
Remove from oven and while still hot in pan cut into squares, but do not remove yet. Let cool completely. Remove from pan after they have cooled.
Yummy!!!
Enjoy!
Adapted from Food that Really Schmecks, by Edna Staebler.
Tuesday, October 26, 2010
Biggest money saver of all...
Flour. Yep, seems silly doesn't it? Most definitely the biggest money saver of the month for me. The journey that I have been on these last few years had led me down many paths--cooking more from scratch definitely being one of them (...as I am sure you have already gathered if you have been following along...)
Now, I know that I do more cooking and baking than most people and there are 3 reasons why:
1. I love to do it.
2. It means less "junk" in my food--less preservatives, fillers, artificial flavours and colours--I have more control.
3. It is a HUGE money saver..
I sat down today to do some math...here is what I found:
Approximately every 3 months I purchase a 20kg bag of white flour. It costs me $11.99.
Here is what I do with it:
48 loaves of bread
12 batches of tortillas (96 total)
12 batches of cookies (that is batches, not dozens...)
6 cakes
12 pizzas or calzones or garlic sticks (same dough recipe)
8 other projects (like muffins or buns or specialty bread...)
In my best guess-timate fashion, if you were to purchase all these items at the grocery store or bakery--it would cost you almost $500!!! Even considering all the extra items I would need to purchase (like sugar, yeast, cheese, veg, butter etc...) to make ALL of these items, my cost would still be under $150! That's a savings of $350!! In just 3 months! Whoa!
If you haven't been inspired so far--perhaps your pocket book will inspire you to make a few changes :) having a bread machine was a HUGE help for me in getting things started--why not give it a try?
Grandma's Bread adapted for the bread machine:
Add to the pan in this order:
1 1/2 cup hot water
1tbsp sugar
1 tsp salt
1 tsp butter
3 cups flour
2 tsp quick rise yeast.
Set on Sandwich Bread setting and let it go :) 3 hours you should have a lovely loaf of bread!!
For the more adventurous and pure of heart:
Grandma's Bread (...really, my Grandma's bread recipe!)
In a very large bowl combine:
1/3 cup sugar
4 tsp salt
1tbsp butter
4 cups very hot water.
Add:
4 cups flour and mix until flour is combined
Add:
2 more cups flour
10 tsp quick rise yeast (a bulk pkg at the Bulk barn is your best bet--CHEAP!)
Mix.
Add:
2-3 more cups of flour and mix in well, you may need to use your hands now.
Turn out onto floured board and begin to knead. Add more flour by the 1/2 cup or so until no longer sticky.
Knead about 6-10 minutes.
Wash the large mixing bowl you started with in hot water. Dry and coat lightly with oil. Place dough into bowl and cover to rise. Punch down after about 1 hour (or when dough has doubled in size). Let rise again and punch down after about 45 min or so. Place dough on board and cut into 4 even chunks. Shape dough into balls and then roll lightly into oblong ovals to fit into bread pans. Let rise about 30-45 min. Bake in 375 degree oven for 35-40 minutes. Take out of pans and let cool on rack.
Makes 4 loaves
Enjoy!
Now, I know that I do more cooking and baking than most people and there are 3 reasons why:
1. I love to do it.
2. It means less "junk" in my food--less preservatives, fillers, artificial flavours and colours--I have more control.
3. It is a HUGE money saver..
I sat down today to do some math...here is what I found:
Approximately every 3 months I purchase a 20kg bag of white flour. It costs me $11.99.
Here is what I do with it:
48 loaves of bread
12 batches of tortillas (96 total)
12 batches of cookies (that is batches, not dozens...)
6 cakes
12 pizzas or calzones or garlic sticks (same dough recipe)
8 other projects (like muffins or buns or specialty bread...)
In my best guess-timate fashion, if you were to purchase all these items at the grocery store or bakery--it would cost you almost $500!!! Even considering all the extra items I would need to purchase (like sugar, yeast, cheese, veg, butter etc...) to make ALL of these items, my cost would still be under $150! That's a savings of $350!! In just 3 months! Whoa!
If you haven't been inspired so far--perhaps your pocket book will inspire you to make a few changes :) having a bread machine was a HUGE help for me in getting things started--why not give it a try?
Grandma's Bread adapted for the bread machine:
Add to the pan in this order:
1 1/2 cup hot water
1tbsp sugar
1 tsp salt
1 tsp butter
3 cups flour
2 tsp quick rise yeast.
Set on Sandwich Bread setting and let it go :) 3 hours you should have a lovely loaf of bread!!
For the more adventurous and pure of heart:
Grandma's Bread (...really, my Grandma's bread recipe!)
In a very large bowl combine:
1/3 cup sugar
4 tsp salt
1tbsp butter
4 cups very hot water.
Add:
4 cups flour and mix until flour is combined
Add:
2 more cups flour
10 tsp quick rise yeast (a bulk pkg at the Bulk barn is your best bet--CHEAP!)
Mix.
Add:
2-3 more cups of flour and mix in well, you may need to use your hands now.
Turn out onto floured board and begin to knead. Add more flour by the 1/2 cup or so until no longer sticky.
Knead about 6-10 minutes.
Wash the large mixing bowl you started with in hot water. Dry and coat lightly with oil. Place dough into bowl and cover to rise. Punch down after about 1 hour (or when dough has doubled in size). Let rise again and punch down after about 45 min or so. Place dough on board and cut into 4 even chunks. Shape dough into balls and then roll lightly into oblong ovals to fit into bread pans. Let rise about 30-45 min. Bake in 375 degree oven for 35-40 minutes. Take out of pans and let cool on rack.
Makes 4 loaves
Enjoy!
Monday, October 25, 2010
Good Cake!
Those of you who know me well...you will know that I have lots of opinions on good cake! :)
What constitutes a good cake for me? Fresh ingredients, a scratch recipe and real butter cream icing. Don't give me the fluffy blue stuff from the grocery store--what is that made of anyway???
Just like everything else that goes into my grocery cart and comes out of my kitchen--if I don't know what it is, can't pronounce it, or don't think it should be listed as an ingredient-it doesn't get a chance!
Next time you are at the store thinking of buying a cake mix--look at the ingredient listing...some contain more than 20 ingredients! AND most often they are more expensive and take just as much time to prepare as a scratch cake. I challenge you to try a scratch cake and see how easy they really are!
As mentioned previously, my favourite cookbook "Food that Really Schmecks" by Edna Staebler, is the book that all my scratch cakes have come from. They are easy, moist and delicious--just like they should be :) ...and of course I top them all with a butter cream icing of some sort!
Here is our favourite Birthday Cake:
The Best Cocoa Cake Ever
1/2 cup soft butter
2 cups brown sugar
2 eggs
1/2 cup cocoa
1/2 cup boiling water
1/2 cup sour milk or buttermilk
1 3/4 cup flour
1tsp salt
1tsp baking soda
Cream the butter. Add the sugar and keep creaming. Add the eggs and cream well, until light and fluffy. Dissolve cocoa in boiling water, and add milk to mixture. Combine with the first mixture. Mix together flour, soda and salt-add to the other mixture and beat well. Butter a square cake pan and pour in the batter. Bake at 350degrees for about 45 minutes. Cool completely
Chocolate Butter Cream Icing
3-4 tbsp soft butter
2 cups (or more depending on dryness and how much icing you want to make) Icing sugar
3-4 tbsp cold coffee
3-4 tbsp cocoa
pinch salt
Cream butter and add some icing sugar. Beat. Continue to alternate sugar, coffee and cocoa until the mixture is light and fluffy and will hold a "peak".
Enjoy!
What constitutes a good cake for me? Fresh ingredients, a scratch recipe and real butter cream icing. Don't give me the fluffy blue stuff from the grocery store--what is that made of anyway???
Just like everything else that goes into my grocery cart and comes out of my kitchen--if I don't know what it is, can't pronounce it, or don't think it should be listed as an ingredient-it doesn't get a chance!
Next time you are at the store thinking of buying a cake mix--look at the ingredient listing...some contain more than 20 ingredients! AND most often they are more expensive and take just as much time to prepare as a scratch cake. I challenge you to try a scratch cake and see how easy they really are!
As mentioned previously, my favourite cookbook "Food that Really Schmecks" by Edna Staebler, is the book that all my scratch cakes have come from. They are easy, moist and delicious--just like they should be :) ...and of course I top them all with a butter cream icing of some sort!
Here is our favourite Birthday Cake:
The Best Cocoa Cake Ever
1/2 cup soft butter
2 cups brown sugar
2 eggs
1/2 cup cocoa
1/2 cup boiling water
1/2 cup sour milk or buttermilk
1 3/4 cup flour
1tsp salt
1tsp baking soda
Cream the butter. Add the sugar and keep creaming. Add the eggs and cream well, until light and fluffy. Dissolve cocoa in boiling water, and add milk to mixture. Combine with the first mixture. Mix together flour, soda and salt-add to the other mixture and beat well. Butter a square cake pan and pour in the batter. Bake at 350degrees for about 45 minutes. Cool completely
Chocolate Butter Cream Icing
3-4 tbsp soft butter
2 cups (or more depending on dryness and how much icing you want to make) Icing sugar
3-4 tbsp cold coffee
3-4 tbsp cocoa
pinch salt
Cream butter and add some icing sugar. Beat. Continue to alternate sugar, coffee and cocoa until the mixture is light and fluffy and will hold a "peak".
Enjoy!
Sunday, October 24, 2010
Gifts of Love
My favourite gift to give to that person who is hard to buy for? Food, treats, baked goods full of love! I am sure that surprises you--if you have been following this blog for the last few weeks, you will surely know by now that I share my emotions and share my feelings through food.
Birthday gifts teacher gifts, Christmas gifts, I'm sorry gifts...just about anything can be expressed through a batch of cookies or a loaf or a cake.
I have a hard to buy for person having a birthday this week--so Madeleine and I made one of my favourite food gifts to wrap up for her and share with her on Tuesday. One of the best things about these kind of gifts--your kids can help--they love it too! And are so proud when presenting a gift they helped to make with their own little hands :)
Easy Fudge (my friend Karren says this is dangerous for your waistline--don't say I didn't warn you! :)
3 cups of Semi-sweet chocolate chips (or any combination of chips that is equal to 3 cups
1 can eagle brand condensed milk
Optional 1/2-1 cup cup toasted pecans, or crushed candy cane, or m&m's or marshmallows...you name it you can put it in!
In a microwave safe dish place chips and cover with condensed milk. Microwave on high for about 2 minutes. Stir and combine melted chips and milk until the mixture starts to thicken slightly--add nuts or marshmallows at this time. Mix in evenly.
Spread mixture onto parchment paper or silicone mat until about 1 inch thick. Allow to cool and set. Then cut into pieces.
Enjoy
Such an easy gift to give with a nice bow on it--people love to receive gifts you have made from your heart!
Birthday gifts teacher gifts, Christmas gifts, I'm sorry gifts...just about anything can be expressed through a batch of cookies or a loaf or a cake.
I have a hard to buy for person having a birthday this week--so Madeleine and I made one of my favourite food gifts to wrap up for her and share with her on Tuesday. One of the best things about these kind of gifts--your kids can help--they love it too! And are so proud when presenting a gift they helped to make with their own little hands :)
Easy Fudge (my friend Karren says this is dangerous for your waistline--don't say I didn't warn you! :)
3 cups of Semi-sweet chocolate chips (or any combination of chips that is equal to 3 cups
1 can eagle brand condensed milk
Optional 1/2-1 cup cup toasted pecans, or crushed candy cane, or m&m's or marshmallows...you name it you can put it in!
In a microwave safe dish place chips and cover with condensed milk. Microwave on high for about 2 minutes. Stir and combine melted chips and milk until the mixture starts to thicken slightly--add nuts or marshmallows at this time. Mix in evenly.
Spread mixture onto parchment paper or silicone mat until about 1 inch thick. Allow to cool and set. Then cut into pieces.
Enjoy
Such an easy gift to give with a nice bow on it--people love to receive gifts you have made from your heart!
Saturday, October 23, 2010
Pot-luck Bonanza!
Bil's Dad turned 75 this month, and we celebrated today with a party and potluck dinner--lots of fun! Happy Birthday Ray!
Pot luck is quite possibly my favourite of all dinners--I would gladly turn down a fancy restaurant dinner for potluck with family and friends (...especially with lots of old ladies-no offense intended to anyone :), because they usually bring items made from scratch and not salad purchased at the deli section.
I think that there should be a general rule for all potluck dinners--You must make the item from scratch in your own kitchen. Oh how happy that would make my taste buds!!
Potluck is also a chance to pick up new recipes and share cooking tips with those who have culinary inclinations. Today we tried a Mushroom Barley Dish--delicious! Once I get the recipe, I will be sure to share it!
Today I made one of my favourite salads--I would be quite happy to eat this almost every day! I remember at family pot luck dinners when I was a kid, my Aunt Stien would bring this salad and a Dutch Apple Pie (...no one can make it like she did--miss you Aunt Stien!)
Broccoli and Cauliflower Salad
1/2 head of broccoli very finely cut into florets
1/2 head of cauliflower also finely cut into florets
1 green onion
1/2 cup pecans
1/2 cup raisins
1/4 cup sunflower seeds
Dressing
1/2 cup mayonnaise (not miracle whip)
3 tbsp sugar
2 tbsp vinegar
cracked black pepper
Mix dressing, set aside. Combine salad ingredients. Toss. Add dressing and toss again until well combined.
That's it--easy!
Tip: this can easily be made with only broccoli or cauliflower--whatever you have on hand. It is also tasty with any combination of nuts you have on hand.
Pot luck is quite possibly my favourite of all dinners--I would gladly turn down a fancy restaurant dinner for potluck with family and friends (...especially with lots of old ladies-no offense intended to anyone :), because they usually bring items made from scratch and not salad purchased at the deli section.
I think that there should be a general rule for all potluck dinners--You must make the item from scratch in your own kitchen. Oh how happy that would make my taste buds!!
Potluck is also a chance to pick up new recipes and share cooking tips with those who have culinary inclinations. Today we tried a Mushroom Barley Dish--delicious! Once I get the recipe, I will be sure to share it!
Today I made one of my favourite salads--I would be quite happy to eat this almost every day! I remember at family pot luck dinners when I was a kid, my Aunt Stien would bring this salad and a Dutch Apple Pie (...no one can make it like she did--miss you Aunt Stien!)
Broccoli and Cauliflower Salad
1/2 head of broccoli very finely cut into florets
1/2 head of cauliflower also finely cut into florets
1 green onion
1/2 cup pecans
1/2 cup raisins
1/4 cup sunflower seeds
Dressing
1/2 cup mayonnaise (not miracle whip)
3 tbsp sugar
2 tbsp vinegar
cracked black pepper
Mix dressing, set aside. Combine salad ingredients. Toss. Add dressing and toss again until well combined.
That's it--easy!
Tip: this can easily be made with only broccoli or cauliflower--whatever you have on hand. It is also tasty with any combination of nuts you have on hand.
Friday, October 22, 2010
Well what do you know...they do like it!
Madeleine had a friend over after school today and we 3 were in the kitchen as I was preparing dinner (Turkey Soup with a twist). We had some very interesting conversation--left me knowing that I (as well as lots of other Mom's on this journey are doing something right with our kids and the food they eat!).
Madeleine commented to her friend how much she loves Turkey soup, and her friend replied "Yeah, I love homemade soup--I don't think I have had canned soup before".--seriously!, what a way to warm my heart! Madeleine then told her about the one time she had canned soup, and continued to explain to her friend what a terrible meal it was in all it's gory detail.
I do remember that day very clearly. Visiting friends for the weekend, said friend made lunch for the kids of soup and grilled cheese. Madeleine at about 3 years old, took a bite of the soup and said "uck, Mom this isn't soup!" and then took a bite of her sandwich and said "uck, I don't like this cheese" (...it was in fact not "cheese", but a cheese slice-something Madeleine had not had before, and obviously her tastebuds were very clear about what "real cheese" tastes like--and that was not it!)
So, here is my thought for the day: I think that kids like to eat real food if exposed to it every day. I think that they would choose cheese over cheese slices and homemade soup over canned if they are given the opportunity.
Listen, I know all kids have things that they don't like to eat (don't we all??), but if given the right example, and given the opportunity they prefer "real food" to "processed food"--and it is SO much better for them!
--let's raise our kids to be healthy eaters--not because they have to be, but because they want to be.
...just ask the kid who chose to eat her Dad's Roast Pork Loin Dinner with mashed potatoes and green beans over the nachos and cheese sauce she had ordered for herself...
So we are now on meal number 5 for our $10 Turkey (which I am making notes, so that I can share with you soon...) Here is Meal number 5--Turkey Soup with a twist--another happy accident...becaues I forgot to buy the noodles :)
Turkey Drepsley Soup (little drops)
Turkey Stock with carrots, green onion and celery
(see previous recipe for full directions)
Drepsley
1 egg beaten
add 1/2 cup flour
1/4 cup milk
mix thoroughly, add a little more milk if necessary--it should be runny.
When soup is boiling rapidly, let Drepsley mixture drip from a fork over soup. Continue dripping the "little drops" until batter is gone. Stir lightly, turn down temperature and simmer covered for about 4 minutes. Serve immediately (so the little drops don't absorb too much stock)
You should have little tiny dumpling like deliciousness throughout your soup--like noodles only better!
Recipe adapted from Food that Really Schmecks, by Edna Staebler (my favourite cookbook of all time!)
Madeleine commented to her friend how much she loves Turkey soup, and her friend replied "Yeah, I love homemade soup--I don't think I have had canned soup before".--seriously!, what a way to warm my heart! Madeleine then told her about the one time she had canned soup, and continued to explain to her friend what a terrible meal it was in all it's gory detail.
I do remember that day very clearly. Visiting friends for the weekend, said friend made lunch for the kids of soup and grilled cheese. Madeleine at about 3 years old, took a bite of the soup and said "uck, Mom this isn't soup!" and then took a bite of her sandwich and said "uck, I don't like this cheese" (...it was in fact not "cheese", but a cheese slice-something Madeleine had not had before, and obviously her tastebuds were very clear about what "real cheese" tastes like--and that was not it!)
So, here is my thought for the day: I think that kids like to eat real food if exposed to it every day. I think that they would choose cheese over cheese slices and homemade soup over canned if they are given the opportunity.
Listen, I know all kids have things that they don't like to eat (don't we all??), but if given the right example, and given the opportunity they prefer "real food" to "processed food"--and it is SO much better for them!
--let's raise our kids to be healthy eaters--not because they have to be, but because they want to be.
...just ask the kid who chose to eat her Dad's Roast Pork Loin Dinner with mashed potatoes and green beans over the nachos and cheese sauce she had ordered for herself...
So we are now on meal number 5 for our $10 Turkey (which I am making notes, so that I can share with you soon...) Here is Meal number 5--Turkey Soup with a twist--another happy accident...becaues I forgot to buy the noodles :)
Turkey Drepsley Soup (little drops)
Turkey Stock with carrots, green onion and celery
(see previous recipe for full directions)
Drepsley
1 egg beaten
add 1/2 cup flour
1/4 cup milk
mix thoroughly, add a little more milk if necessary--it should be runny.
When soup is boiling rapidly, let Drepsley mixture drip from a fork over soup. Continue dripping the "little drops" until batter is gone. Stir lightly, turn down temperature and simmer covered for about 4 minutes. Serve immediately (so the little drops don't absorb too much stock)
You should have little tiny dumpling like deliciousness throughout your soup--like noodles only better!
Recipe adapted from Food that Really Schmecks, by Edna Staebler (my favourite cookbook of all time!)
Thursday, October 21, 2010
So many things to share...
Sometimes I sit down to write my daily post, and there are so many things that come to mind to share with you, I have a hard time choosing what to write about! My little brain has so many things to share, so many recipes to give you-it's an overload!
I promised last week to share more "Peasant Food" recipes with you, and I have a favourite to share today that uses- Gasp! - a frozen food item...
Here is the reason I wanted to share this recipe to day--to offer you a glimpse into all the things that my little brain things about when at the grocery store--to offer you a perspective that you may or may not already employ when grocery shopping for your own family.
When I do purchase a prepared (ie canned or packaged, even some dairy) or frozen item there are a couple of things I look at. I compare the price and the quantity of the different brands available (cause I am always looking to get the most bang for my grocery buck...). I look at the ingredient listings. It always amazes me how much crap they put into prepared foods, and I am always looking for the least processed--closest to what I can make at home ingredients. One of the other things I look at is the sodium content...I don't want more sodium than necessary, and you will be surprised at how different brands can vary on this topic!
So my challenge to you today is to LOOK at the ingredient listings, the sodium content and the price on the products that you do buy...you may just be surprised at the outcome!
Baked Perogies
1 pkg of Frozen Perogies (choose the brand you like best--I like cheddar and potato by Cheemo)
2 green onion chopped
1/2 red pepper finely diced
1 cup grated cheese (cheddar or marble are both good choices for this one).
Drop frozen perogies into boiling water and cook until they float. Remove from water.
Generously butter a casserole dish and place perogies in a single layer into the casserole. Top with onion, peppers and cheese. Bake for about half an hour at 350 degrees, or until the cheese is bubbling and crispy. Serve with sour cream or salsa.
Tip: this can easily be made into a meal by adding precooked sliced sausage (it is a great way to use up leftover sausages!) and some veg on the side!
Enjoy!
I promised last week to share more "Peasant Food" recipes with you, and I have a favourite to share today that uses- Gasp! - a frozen food item...
Here is the reason I wanted to share this recipe to day--to offer you a glimpse into all the things that my little brain things about when at the grocery store--to offer you a perspective that you may or may not already employ when grocery shopping for your own family.
When I do purchase a prepared (ie canned or packaged, even some dairy) or frozen item there are a couple of things I look at. I compare the price and the quantity of the different brands available (cause I am always looking to get the most bang for my grocery buck...). I look at the ingredient listings. It always amazes me how much crap they put into prepared foods, and I am always looking for the least processed--closest to what I can make at home ingredients. One of the other things I look at is the sodium content...I don't want more sodium than necessary, and you will be surprised at how different brands can vary on this topic!
So my challenge to you today is to LOOK at the ingredient listings, the sodium content and the price on the products that you do buy...you may just be surprised at the outcome!
Baked Perogies
1 pkg of Frozen Perogies (choose the brand you like best--I like cheddar and potato by Cheemo)
2 green onion chopped
1/2 red pepper finely diced
1 cup grated cheese (cheddar or marble are both good choices for this one).
Drop frozen perogies into boiling water and cook until they float. Remove from water.
Generously butter a casserole dish and place perogies in a single layer into the casserole. Top with onion, peppers and cheese. Bake for about half an hour at 350 degrees, or until the cheese is bubbling and crispy. Serve with sour cream or salsa.
Tip: this can easily be made into a meal by adding precooked sliced sausage (it is a great way to use up leftover sausages!) and some veg on the side!
Enjoy!
Wednesday, October 20, 2010
Less trips to the store...more money in your pocket!
Grocery Shopping Tip
for today:
*make sure you know what you need , and buy it all at once-less trips to the store means more money left in your pocket!
I know this isn't exactly a profound announcement, but perhaps it is one that we all need to be reminded of once in awhile. It is easy to just stop and pick up the milk or cheese...but how often is it JUST the milk or cheese? (or is it the milk, cheese, butter, chips, chicken, might as well get some toilet paper and orange juice while i am here too...?)
My solution? If I don't have it, I cook around it--meaning, too bad, you have to wait until grocery day--and if that means I can't make pizza because there is no cheese, then I choose something else to make for dinner tonight.
Radical? I don't know if that is radical, but it did help to change my perception a little--we live in a culture obsessed with "I want it now" and instant gratification.
Perhaps waiting 2 days to pick up the milk won't scar us, perhaps it will help to teach us patience. Perhaps it will force us to be a little more creative in the kitchen, by using only the ingredients on hand. Perhaps it will help us to put a little space between the instant and the gratification...
What I know for sure, is that less trips the store has left more money in my pocket, and more time for other important endeavors at home.
This recipe came out of a "Oh my God, I don't have any...." panic in the kitchen--surprisingly it became a favourite at our house--what a happy accident! It is also extra economical (read: super cheap to make :)
Pasta with Sausage and Vegetables
1/2 package Oktoberfest sausage sliced very thin
1 med onion sliced into wedges
2 cloves garlic
1 carrot (use your vegetable peeler to "peel" the carrot into strips)
a few mushrooms quartered
1/2 red or yellow pepper chunked
any other veg. you need to use up
1/2 900g package of pasta (like fusili or penne)
1 can diced tomatoes
oregano
thyme
crushed chilies
Saute sausage until golden brown. Add onion and mushrooms and cook until onion is softened. Add peppers, carrots and garlic and saute for about 2 min. Add tomatoes and seasonings and simmer gently for about 15-20 min.
In the meantime, cook your pasta until done. When it is finished, drain and add to sausage mixture. Toss and serve. Top with grated Parmesan Cheese.
Tips: sauteing the sausage until golden brown caramelizes the sausage adding extra flavour.
This makes a great leftover lunch or extra dinner--adjust the quantities to make more or less depending on your needs.
Enjoy!
for today:
*make sure you know what you need , and buy it all at once-less trips to the store means more money left in your pocket!
I know this isn't exactly a profound announcement, but perhaps it is one that we all need to be reminded of once in awhile. It is easy to just stop and pick up the milk or cheese...but how often is it JUST the milk or cheese? (or is it the milk, cheese, butter, chips, chicken, might as well get some toilet paper and orange juice while i am here too...?)
My solution? If I don't have it, I cook around it--meaning, too bad, you have to wait until grocery day--and if that means I can't make pizza because there is no cheese, then I choose something else to make for dinner tonight.
Radical? I don't know if that is radical, but it did help to change my perception a little--we live in a culture obsessed with "I want it now" and instant gratification.
Perhaps waiting 2 days to pick up the milk won't scar us, perhaps it will help to teach us patience. Perhaps it will force us to be a little more creative in the kitchen, by using only the ingredients on hand. Perhaps it will help us to put a little space between the instant and the gratification...
What I know for sure, is that less trips the store has left more money in my pocket, and more time for other important endeavors at home.
This recipe came out of a "Oh my God, I don't have any...." panic in the kitchen--surprisingly it became a favourite at our house--what a happy accident! It is also extra economical (read: super cheap to make :)
Pasta with Sausage and Vegetables
1/2 package Oktoberfest sausage sliced very thin
1 med onion sliced into wedges
2 cloves garlic
1 carrot (use your vegetable peeler to "peel" the carrot into strips)
a few mushrooms quartered
1/2 red or yellow pepper chunked
any other veg. you need to use up
1/2 900g package of pasta (like fusili or penne)
1 can diced tomatoes
oregano
thyme
crushed chilies
Saute sausage until golden brown. Add onion and mushrooms and cook until onion is softened. Add peppers, carrots and garlic and saute for about 2 min. Add tomatoes and seasonings and simmer gently for about 15-20 min.
In the meantime, cook your pasta until done. When it is finished, drain and add to sausage mixture. Toss and serve. Top with grated Parmesan Cheese.
Tips: sauteing the sausage until golden brown caramelizes the sausage adding extra flavour.
This makes a great leftover lunch or extra dinner--adjust the quantities to make more or less depending on your needs.
Enjoy!
Tuesday, October 19, 2010
Volumes...
"You've been provided with a perfect body to house your soul for a few brief
moments in eternity. So regardless of its size, shape, color, or any
imagined infirmities, you can honor the temple that houses you by eating
healthfully, exercising, listening to your body's needs, and treating it with dignity and love." - Dr. Wayne Dyer
I saw this today posted on Dr. Dyer's facebook wall--it spoke so profoundly to me. How often do we fill our "temple" with things that aren't good for it? How often do we refuse it enough rest? How often are we not offering it enough activity?
Make peace with your body, love it and honour it. See it for the miracle that it really is--it is the only one you will have in this lifetime.
This has become a favourite in our house--super food, super fast, super healthy, super delicious! Your body will love it!
Bok Choy with Chick Peas and Cashews
2 tbsp extra-virgin olive oil
2 tbsp coarsely grated, peeled ginger
2 tbsp soy sauce,
2 tbsp mirin (Japanese rice cooking wine) or white vinegar
1 can chickpeas, rinsed
1-2 heads bok choy, chopped
1/2 cup roasted unsalted cashews
In large skillet, heat oil over medium. Add ginger. Cook, stirring, 1 minute. Add soy, mirin and chickpeas. Cook, stirring, 2 minutes. Add bok choy and cashews. Cook, stirring, until greens are just tender and starting to wilt, about 3 minutes.
Enjoy!
Monday, October 18, 2010
Nothing Could be Easier...
After our post-Thanksgiving Turkey last night we all enjoyed the lingering smell of roasting meat and it's fixings--so satisfying! And tonight, we are enjoying some of the leftovers for dinner (...and truth be told, we also enjoyed them for lunch!--what is better than a turkey sandwich on homemade bread with lots of mayo??!!).
Tonight we are going to enjoy Hot Turkey Sandwiches with stuffing, mashed potatoes and peas. Nothing could be easier that reheating a la microwave the ingredients for tonights dinner--just one of the bonuses to yesterday's efforts!
I assume that most of you will have made or at least eaten hot turkey before...nothing fancy--most diners offer it as if it as special, hard to make feast! Here it is in all its simple glory!
Hot Turkey Sandwiches
Leftover Turkey
Leftover Gravy
Salt and pepper to taste
Day old bread
Combine the turkey and gravy add salt and pepper if necessary and heat. Place 1 slice of bread on plate and top with hot turkey and gravy, you can add a second a layer of bread like Bil does with more gravy, or top with extra stuffing and gravy...up to you :) So homey, so delicious, so EASY!
Tip: I will often get the Turkey or Chicken or Beef ready with the gravy and freeze it. It freezes well and makes a great easy dinner when you are short on time!
Enjoy!
Tonight we are going to enjoy Hot Turkey Sandwiches with stuffing, mashed potatoes and peas. Nothing could be easier that reheating a la microwave the ingredients for tonights dinner--just one of the bonuses to yesterday's efforts!
I assume that most of you will have made or at least eaten hot turkey before...nothing fancy--most diners offer it as if it as special, hard to make feast! Here it is in all its simple glory!
Hot Turkey Sandwiches
Leftover Turkey
Leftover Gravy
Salt and pepper to taste
Day old bread
Combine the turkey and gravy add salt and pepper if necessary and heat. Place 1 slice of bread on plate and top with hot turkey and gravy, you can add a second a layer of bread like Bil does with more gravy, or top with extra stuffing and gravy...up to you :) So homey, so delicious, so EASY!
Tip: I will often get the Turkey or Chicken or Beef ready with the gravy and freeze it. It freezes well and makes a great easy dinner when you are short on time!
Enjoy!
Sunday, October 17, 2010
It Makes Me Happy
It makes me happy to prepare a beautiful meal. It makes me happy to feed my family something that is healthy and delicious. I get so much satisfaction out of knowing that not only am I doing a body good, I am really going to enjoy eating it too! How much satisfaction do you get out of preparing and eating a favourite meal?
I sent Bil to the grocery store earlier this week to pick up a turkey at 99 cents/lb.. Deal! We cooked it tonight in full regalia, stuffing, mashed potatoes, gravy and corn (that was fresh from the cob...before I froze it :)--why you ask would I endeavor to cook such a meal the week after Thanksgiving?? Well, mostly because we didn't host Thanksgiving this year...which meant no leftovers for me ( so sad...). No soup, no Turk-O's, no turkey sandwiches, no Turkey pot pie...sad, sad, sad.
So, Bil trucked to the store to buy me a turkey, so I could stuff it and roast it today, and left-over it tomorrow, and the next day and the next day...
My mission here is to see how many meals we can get out of 1, 10 pound Turkey. I will keep you posted, and let you know what I do with the leftovers and share all the recipes. I can't wait to see how far the $9.82 we spent will go!
This recipe is the turkey stuffing my Mom has made forever (...with one tweek made in my kitchen-of course!) Amounts given are all negotiable depending on the size of the bird you have, this is what I used for a 10 lb bird.
Stuffing for Turkey or Chicken
3/4 Loaf of sliced white french loaf (Baltic brand is my favourite, if I don't have homemade bread avail.)
3 stalks celery chopped
1 large leek chopped (whites only) (you can use green onions like my Mom always did, but the leeks add a richness you don't get with the onion)
6 button mushrooms chopped
cracked black pepper
poultry seasoning
Tear the bread into small quarter size pieces. Add celery, leek. mushrooms and pepper. Mix lightly with your hands. Add poultry seasoning a bit at a time, mixing with your hands to distribute evenly. You will most likely need 4-5 tablespoons or more, until it colours the bread nicely and "smells" like stuffing (...sorry for the vagueness on that one, as I am typing this I realize that some of the things I do in the kitchen, don't translate all that well into an explanation...)
Use stuffing in cavity of bird as well as the neck area.
Enjoy!
I sent Bil to the grocery store earlier this week to pick up a turkey at 99 cents/lb.. Deal! We cooked it tonight in full regalia, stuffing, mashed potatoes, gravy and corn (that was fresh from the cob...before I froze it :)--why you ask would I endeavor to cook such a meal the week after Thanksgiving?? Well, mostly because we didn't host Thanksgiving this year...which meant no leftovers for me ( so sad...). No soup, no Turk-O's, no turkey sandwiches, no Turkey pot pie...sad, sad, sad.
So, Bil trucked to the store to buy me a turkey, so I could stuff it and roast it today, and left-over it tomorrow, and the next day and the next day...
My mission here is to see how many meals we can get out of 1, 10 pound Turkey. I will keep you posted, and let you know what I do with the leftovers and share all the recipes. I can't wait to see how far the $9.82 we spent will go!
This recipe is the turkey stuffing my Mom has made forever (...with one tweek made in my kitchen-of course!) Amounts given are all negotiable depending on the size of the bird you have, this is what I used for a 10 lb bird.
Stuffing for Turkey or Chicken
3/4 Loaf of sliced white french loaf (Baltic brand is my favourite, if I don't have homemade bread avail.)
3 stalks celery chopped
1 large leek chopped (whites only) (you can use green onions like my Mom always did, but the leeks add a richness you don't get with the onion)
6 button mushrooms chopped
cracked black pepper
poultry seasoning
Tear the bread into small quarter size pieces. Add celery, leek. mushrooms and pepper. Mix lightly with your hands. Add poultry seasoning a bit at a time, mixing with your hands to distribute evenly. You will most likely need 4-5 tablespoons or more, until it colours the bread nicely and "smells" like stuffing (...sorry for the vagueness on that one, as I am typing this I realize that some of the things I do in the kitchen, don't translate all that well into an explanation...)
Use stuffing in cavity of bird as well as the neck area.
Enjoy!
Saturday, October 16, 2010
Girls Night
Dad's working tonight, so it is just me and my girlie :) This "girl time" is so special and fun--we have spent most of the day cooking together. Some of my favourite memories are cooking with my Mom--she was so generous of her time and spirit in helping my love of food to prosper--Thanks Mom! It has always been my mission to share the same time with Madeleine. To teach her and help her to foster a love of food and cooking too--it is such an important part of living a full life--I hope you enjoy sharing it with your kids too--they will thank you for it someday!
Traditionally on Girls Night, we choose something for dinner that Bil wouldn't normally enjoy--that way he gets saved from eating something he isn't crazy about, and we get to indulge in yummy-ness most would eat for brunch! Tonight we had Pannenkoeken (pronounced like pannacokin), Really just a fancy Dutch word for Pancakes. They are similar to crepes--super easy to make, and you can fill them with whatever sweet or savoury filling you like--be creative!
Pannenkoeken with Sauteed Apples and Pecans
3 eggs
1 1/4 cup milk
1 1/2 cup flour
pinch of salt
Beat eggs and add in milk flour and salt--whisk until smooth. Batter will be fairly thin.
Heat frying pan (I prefer non-stick, so I don't have to continually grease the pan--I like to taste the pancake, not the grease :)
Pour a ladle full of batter into the hot pan and move pan in a circular motion to spread out the batter in a nice circle. Cook until almost dry on top and flip over.
Filling
4 apples peeled and sliced
1/3-1/2 cup pecans
1/4 cup brown sugar
1/4 tsp cinnamon
2 tbsp butter
Heat pan and melt butter. Add apples,pecans, sugar and cinnamon. Saute until apples are soft and brown sugar is melted and thick.
Place filling down the centre of your Pannenkoeken and fold ends over making a nice envelope, turn over so seam side is down. Sift icing sugar all over the top.
Enjoy!
Traditionally on Girls Night, we choose something for dinner that Bil wouldn't normally enjoy--that way he gets saved from eating something he isn't crazy about, and we get to indulge in yummy-ness most would eat for brunch! Tonight we had Pannenkoeken (pronounced like pannacokin), Really just a fancy Dutch word for Pancakes. They are similar to crepes--super easy to make, and you can fill them with whatever sweet or savoury filling you like--be creative!
Pannenkoeken with Sauteed Apples and Pecans
3 eggs
1 1/4 cup milk
1 1/2 cup flour
pinch of salt
Beat eggs and add in milk flour and salt--whisk until smooth. Batter will be fairly thin.
Heat frying pan (I prefer non-stick, so I don't have to continually grease the pan--I like to taste the pancake, not the grease :)
Pour a ladle full of batter into the hot pan and move pan in a circular motion to spread out the batter in a nice circle. Cook until almost dry on top and flip over.
Filling
4 apples peeled and sliced
1/3-1/2 cup pecans
1/4 cup brown sugar
1/4 tsp cinnamon
2 tbsp butter
Heat pan and melt butter. Add apples,pecans, sugar and cinnamon. Saute until apples are soft and brown sugar is melted and thick.
Place filling down the centre of your Pannenkoeken and fold ends over making a nice envelope, turn over so seam side is down. Sift icing sugar all over the top.
Enjoy!
Friday, October 15, 2010
Breakfast for Dinner
Sometimes, at the end of the week (or anytime I am just too tired to put much effort into cooking :) we have Breakfast for Dinner. I know that life is sometimes hectic and full of obligations with kids and work. I know that sometimes the last thing you want to do after a 9 hour shift is cook dinner ( what you really want to do is crawl into a hot bath!). For all those days here is a good one--full of good things for your body, and super fast too--because sometimes you just need something fast, easy and yummy!
Easy Frittata (baked omelet)
¼ cup each of onion, spinach, broccoli and red pepper
(you may substitute any vegetables you like…this is a great way to use up the last odds and ends left in the fridge)
1/2 cup diced ham or chicken (again…whatever you have on hand)
1 cup shredded cheese
5-6 eggs
Beat eggs and milk, season with salt and pepper.
In large deep microwave container (like Rock n Serve), add chopped vegetables and ham, Cover and cook on High for 2 minutes. Add cheese and eggs to vegtable mixture. Cook on high for about 8 minutes, or until eggs are cooked through.
Serve with toast or english muffins.
Enjoy!
Thursday, October 14, 2010
Waste not, want not--I'm sticking to it!
My in-laws brought over Swiss Chalet for dinner last week--which is a treat for us all. We don't go out to eat often, and we stay away from fast food these last few years--but we just can't leave Swiss Chalet in the dust, they make great chicken, and I LOVE their fries (...some things are just Non-negotiable :)
Now, as far as the title of this post goes--here is an easy trick--a frugal one, but you get the point--I hate waste, especially food waste-this certainly addresses the point...
Swiss Chalet Chicken Stock
Bones from a swiss chalet family dinner (you buy the whole chicken instead of individual meals--great price!) (or any roasted turkey or chicken carcass)
1 onion quartered
2 carrots cut up into chunks
2 ribs of celery
bay leaf
whole chili
fresh herb combo (mint, thyme, oregano, winter savoury are my favourite)
(if you have them--if not, substitute about 1/4 tsp each of dried)
cracked pepper
any other veg you have leftover or need to use up--like cauliflower, parsnip, leek, turnip
Place all ingredients into a large pot at cover with water. Simmer at least 3-4 hours. (If you have the time, I leave it overnight and re-simmer the next day for about 1 hour--adds a bit more flavour!) Add salt or more seasonings if necessary. Cool. Strain out bones and veg. You now have homemade stock! Easy peasy :)
Tip: you can use this as the base of any soup recipe that calls for chicken stock, or make chicken noodle soup (see below). I also freeze it in small 1-2 cup containers and use it in rice or other recipes that call for chicken stock. Soooo much better for you than canned/tetra pack soup, and tastes so much better!!
Chicken Noodle Soup
To stock add:
Chicken picked out of bone/veg strainings
3-4 chopped carrot
5-6 chopped green onion
3-4 chopped celery ribs
1-4 cup red lentils
more seasonings if needed
a couple good handfuls of"med" size egg noodles
Simmer for a 1/2 hour or so, add noodles and continue to simmer for at least 20 min.
Enjoy!
Now, as far as the title of this post goes--here is an easy trick--a frugal one, but you get the point--I hate waste, especially food waste-this certainly addresses the point...
Swiss Chalet Chicken Stock
Bones from a swiss chalet family dinner (you buy the whole chicken instead of individual meals--great price!) (or any roasted turkey or chicken carcass)
1 onion quartered
2 carrots cut up into chunks
2 ribs of celery
bay leaf
whole chili
fresh herb combo (mint, thyme, oregano, winter savoury are my favourite)
(if you have them--if not, substitute about 1/4 tsp each of dried)
cracked pepper
any other veg you have leftover or need to use up--like cauliflower, parsnip, leek, turnip
Place all ingredients into a large pot at cover with water. Simmer at least 3-4 hours. (If you have the time, I leave it overnight and re-simmer the next day for about 1 hour--adds a bit more flavour!) Add salt or more seasonings if necessary. Cool. Strain out bones and veg. You now have homemade stock! Easy peasy :)
Tip: you can use this as the base of any soup recipe that calls for chicken stock, or make chicken noodle soup (see below). I also freeze it in small 1-2 cup containers and use it in rice or other recipes that call for chicken stock. Soooo much better for you than canned/tetra pack soup, and tastes so much better!!
Chicken Noodle Soup
To stock add:
Chicken picked out of bone/veg strainings
3-4 chopped carrot
5-6 chopped green onion
3-4 chopped celery ribs
1-4 cup red lentils
more seasonings if needed
a couple good handfuls of"med" size egg noodles
Simmer for a 1/2 hour or so, add noodles and continue to simmer for at least 20 min.
Enjoy!
Wednesday, October 13, 2010
Cook From Your Heart
Whatever you do, use your mind AND your heart. When you bring your heart into a project-no matter how big or small-you bring goodness and love with you, and everyone who is involved will benefit.
This life is so short--we should make the effort to love what we do, share it with others , and experience all the joy that we can.
What do you love? What do you pour your heart into?
Those around you will feel the love when you embrace what you are here to do. I think that love is the secret ingredient in creating success--where do you need more success in your life? Just add the love...
These cookies have been filled with so much love..they started out as "Jude's Unbaked Cookies" , then became "Dad's Favourite Cookies", then became "Papa's Favourite Cookies...what they really should be called is:
Everyone's Favourite Cookies
In a pot:
Mix:
2 cups white sugar
1/4 pound butter
1/2 cup milk
Heat to a foaming boil for about 30 sec, then remove from heat.
Add:
6 tbsp cocoa
3/4 cup coconut
2-3 cups quick rolled oats (depending on dryness)
Drop by spoonful on parchment paper and let sit to set.
makes about 4 dozen small cookies--this recipe doubles easily and they freeze beautifully!
Enjoy!
This life is so short--we should make the effort to love what we do, share it with others , and experience all the joy that we can.
What do you love? What do you pour your heart into?
Those around you will feel the love when you embrace what you are here to do. I think that love is the secret ingredient in creating success--where do you need more success in your life? Just add the love...
These cookies have been filled with so much love..they started out as "Jude's Unbaked Cookies" , then became "Dad's Favourite Cookies", then became "Papa's Favourite Cookies...what they really should be called is:
Everyone's Favourite Cookies
In a pot:
Mix:
2 cups white sugar
1/4 pound butter
1/2 cup milk
Heat to a foaming boil for about 30 sec, then remove from heat.
Add:
6 tbsp cocoa
3/4 cup coconut
2-3 cups quick rolled oats (depending on dryness)
Drop by spoonful on parchment paper and let sit to set.
makes about 4 dozen small cookies--this recipe doubles easily and they freeze beautifully!
Enjoy!
Tuesday, October 12, 2010
I admit it...I love to grocery shop!
Okay, I admit it. I LOVE to Grocery Shop. There, I said it out loud--now you all know. Never in my wildest dreams would I have ever imagined I would be such a dork--I mean who else gets excited about picking out vegetables??!! (...if you do--know that you are not alone!! I feel your excitement! :)
Why do I love it, you may ask? Well, I take a great amount of pride in feeding my family delicious and nutritious meals and carefully choosing the best of what is available this week allows my creativity in the kitchen to flow. I also take pride in spending as little as possible--and if I am completely honest, it has become a bit of an obsession to see how little I can spend, and how great we can eat. ( we are currently down to about $50-$75 per week for our food bill).
Here are a couple of tips to shaving down your grocery bill:
1. Only buy what you need this week--don't stock pile
2. Only buy what is on sale, work your menu around what is a good price this week
3. Make more from scratch--you can eliminate buying quite a few items, if you make them at home (pancakes, muffins, cookies, bread, buns, pizza dough etc) It is MUCH cheaper to purchase the flour, eggs and sugar etc. to make these treats , than it is to buy them finished, not to mention much better for you!
BEST MUFFINS EVER
Raspberry Streusel Muffins
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen raspberries
Heat oven to 400°. Prepare streusel topping (listed below). Grease the bottoms of 12 medium muffin cups or insert paper muffin cups. Beat milk, sugar, oil, vanilla, and egg. Stir in flour, sugar, baking powder, and salt and mix just until flour is moist. Batter will be lumpy. Fold in raspberries. Divide evenly among muffin cups. Sprinkle with 2 teaspoons of the streusel topping and bake 20 - 25 minutes until golden brown. Makes 12 muffins.
Streusel Topping
1/4 cup all purpose flour
2 tablespoons packed brown sugar
2 tablespoons firm butter
1/4 teaspoon ground cinnamon
Why do I love it, you may ask? Well, I take a great amount of pride in feeding my family delicious and nutritious meals and carefully choosing the best of what is available this week allows my creativity in the kitchen to flow. I also take pride in spending as little as possible--and if I am completely honest, it has become a bit of an obsession to see how little I can spend, and how great we can eat. ( we are currently down to about $50-$75 per week for our food bill).
Here are a couple of tips to shaving down your grocery bill:
1. Only buy what you need this week--don't stock pile
2. Only buy what is on sale, work your menu around what is a good price this week
3. Make more from scratch--you can eliminate buying quite a few items, if you make them at home (pancakes, muffins, cookies, bread, buns, pizza dough etc) It is MUCH cheaper to purchase the flour, eggs and sugar etc. to make these treats , than it is to buy them finished, not to mention much better for you!
BEST MUFFINS EVER
Raspberry Streusel Muffins
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen raspberries
Heat oven to 400°. Prepare streusel topping (listed below). Grease the bottoms of 12 medium muffin cups or insert paper muffin cups. Beat milk, sugar, oil, vanilla, and egg. Stir in flour, sugar, baking powder, and salt and mix just until flour is moist. Batter will be lumpy. Fold in raspberries. Divide evenly among muffin cups. Sprinkle with 2 teaspoons of the streusel topping and bake 20 - 25 minutes until golden brown. Makes 12 muffins.
Streusel Topping
1/4 cup all purpose flour
2 tablespoons packed brown sugar
2 tablespoons firm butter
1/4 teaspoon ground cinnamon
Monday, October 11, 2010
MIA for a day = 2 for 1 special!
Happy Thanksgiving Monday!! Hope your Turkey Day was as delicious as mine!
One of the things I love about Thanksgiving is the opportunity to reflect on our abundance and good fortune to live in a part of the world where food is plentiful, and we can grow much of it ourselves (...or at least purchase it directly from those that grow it themselves!)
We have been striving for a little more self-sustainability here at our house--which has meant a bit of an endeavour (albeit--a slow move forward)) to grow a little bit of what we eat. This year we harvested Raspberry Black Caps from our backyard, and froze some for future use in pancakes and muffins (...can't you just imagine how wonderful that will taste in February?!!!!), and made some Raspberry jam. I re-planted and harvested some wild garlic that we found growing in the back corner of the yard, had some tomato plants and tried my hand at Tomatillos too! (...if you need any, let me know, there are still some growing on the plants--and we can't eat them all!!)
My favourite part of the garden, however, is my herb garden--I LOVE being able to pop outside and cut fresh herbs to put into a recipe, or make homemade pesto. Some of the herbs can still be harvested from under the snow, until about January! LOVE IT! The best part? Taste of course, the 2nd best part--the Cost is almost nothing!
So here are 2 recipes for you today (as I was MIA yesterday--too much chaos, turkey and family :)
Turkey Quesadillas
8 flour tortillas
2 cups grated cheese
1 1/2 cup leftover turkey, cut into bite size pieces
2-3 green onion chopped
1 tomato chopped
1 green and/or red pepper chopped
crushed chilies
cumin
On a cookie sheet lay 4 tortillas flat. Cover tortillas with shredded cheese and add a little of the green onion, tomato and pepper evenly across all 4 tortillas. Sprinkle chilies and cumin over vegetables and top with the other 4 tortillas. Bake for about 10miutes at 350 degrees, or until cheese has melted. Cut each quesadilla into 4 and serve with sour cream and salsa verde.
One of the things I love about Thanksgiving is the opportunity to reflect on our abundance and good fortune to live in a part of the world where food is plentiful, and we can grow much of it ourselves (...or at least purchase it directly from those that grow it themselves!)
We have been striving for a little more self-sustainability here at our house--which has meant a bit of an endeavour (albeit--a slow move forward)) to grow a little bit of what we eat. This year we harvested Raspberry Black Caps from our backyard, and froze some for future use in pancakes and muffins (...can't you just imagine how wonderful that will taste in February?!!!!), and made some Raspberry jam. I re-planted and harvested some wild garlic that we found growing in the back corner of the yard, had some tomato plants and tried my hand at Tomatillos too! (...if you need any, let me know, there are still some growing on the plants--and we can't eat them all!!)
My favourite part of the garden, however, is my herb garden--I LOVE being able to pop outside and cut fresh herbs to put into a recipe, or make homemade pesto. Some of the herbs can still be harvested from under the snow, until about January! LOVE IT! The best part? Taste of course, the 2nd best part--the Cost is almost nothing!
So here are 2 recipes for you today (as I was MIA yesterday--too much chaos, turkey and family :)
Turkey Quesadillas
8 flour tortillas
2 cups grated cheese
1 1/2 cup leftover turkey, cut into bite size pieces
2-3 green onion chopped
1 tomato chopped
1 green and/or red pepper chopped
crushed chilies
cumin
On a cookie sheet lay 4 tortillas flat. Cover tortillas with shredded cheese and add a little of the green onion, tomato and pepper evenly across all 4 tortillas. Sprinkle chilies and cumin over vegetables and top with the other 4 tortillas. Bake for about 10miutes at 350 degrees, or until cheese has melted. Cut each quesadilla into 4 and serve with sour cream and salsa verde.
Green Garden Salsa -- Salsa Verde
You can make this salsa with either tomatillos or green tomatoes, whichever are at hand.
Ingredients
- 3 cups (750 mL) chopped tomatillos or seeded green tomatoes
- 3 cups (750 mL) chopped green sweet peppers (cubanelle and/or bell)
- 3 cups (750 mL) finely diced cored (unpeeled) pickling cucumbers or English cucumbers
- 2 cups (500 mL) chopped white onion
- 2 cups (500 mL) diced seeded green hot pepper
- 4 cloves garlic, minced
- 1/2 cup (125 mL) white wine vinegar or cider vinegar
- 3-1/2 tsp (17 mL) salt
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) ground coriander seeds
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 3/4 cups (175 mL) finely chopped fresh coriander
- 1/2 cup (125 mL) finely chopped parsley
- 1/4 cup (60 mL) lime juice or lemon juice
Preparation
In large saucepan over medium-high heat, bring tomatillos, sweet peppers, cucumbers, onion, hot pepper, garlic, vinegar, salt, sugar, coriander seed, cumin and black pepper to boil, stirring. Reduce heat to medium and simmer, covered, for 5 minutes.
Uncover and continue simmering, stirring occasionally, until no longer watery, about 20 minutes. Stir in fresh coriander, parsley and lime juice; simmer for 3 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
Uncover and continue simmering, stirring occasionally, until no longer watery, about 20 minutes. Stir in fresh coriander, parsley and lime juice; simmer for 3 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
Source
Saturday, October 9, 2010
Family Frenzy
It's Thanksgiving weekend here in Canada--one of my favourite times of year! The weather, the food, the family, the company. There are 5 adults and 4 children spending is weekend together--playing, laughing, running, dancing, and eating--chaos!
Spending time together, is of course, an important aspect of a family weekend together at Mom and Dad's--and food is an integral part of it (my Mom always makes sure of that, including at least one favourite item of everyone who is with us--kids and adults alike). We prepare the food together, we eat the food together, we enjoy the food together and clean up together--it is a family affair for sure--everyone has a part in it--it includes us all.
Eating is such an important part of family time together for us--one that I enjoy and am continually grateful for--how about you?
Roasted Potatoes and Vegetables
3 medium potatoes unpeeled, cut in to 1-2 inch pieces
1 sweet potato (also cut into 1-2 inch pieces)
4 carrots peeled and cut into strips
4 parsnips peeled and cut into strips
3 tbsp olive oil
salt and pepper
Put all vegetables and potatoes into a 9x13 casserole dish. Toss in olive oil and salt and pepper to taste. Place in a 350 degree oven, turning every 20 minutes or so until potatoes are brown and slightly crisp. About 1-1 1/2 hours.
Enjoy!
Spending time together, is of course, an important aspect of a family weekend together at Mom and Dad's--and food is an integral part of it (my Mom always makes sure of that, including at least one favourite item of everyone who is with us--kids and adults alike). We prepare the food together, we eat the food together, we enjoy the food together and clean up together--it is a family affair for sure--everyone has a part in it--it includes us all.
Eating is such an important part of family time together for us--one that I enjoy and am continually grateful for--how about you?
Roasted Potatoes and Vegetables
3 medium potatoes unpeeled, cut in to 1-2 inch pieces
1 sweet potato (also cut into 1-2 inch pieces)
4 carrots peeled and cut into strips
4 parsnips peeled and cut into strips
3 tbsp olive oil
salt and pepper
Put all vegetables and potatoes into a 9x13 casserole dish. Toss in olive oil and salt and pepper to taste. Place in a 350 degree oven, turning every 20 minutes or so until potatoes are brown and slightly crisp. About 1-1 1/2 hours.
Enjoy!
Friday, October 8, 2010
Prost! to Peasant Food
Today is officially the first day of Oktoberfest--if you live (or have lived) in KW, you already know this! So goes the next few days of celebrating all that is German...should be fun, for those partaking.
Many common German food recipes are considered to be "Peasant Food". I have found over the years that my favourite meals by far, are those deemed to be peasant food. Why? From an economical standpoint they are inexpensive to make (...how many peasants do you know that eat Ritzy Gourmet meals every day??). They are also very delicious, easy to prepare, no fuss and filled with love (which in my opinion is the secret ingredient in every great meal)
German food is one of my favourites--mostly because it conjures feelings of warmth, love and home-iness for me. There is something so satisfying in preparing a good German meal--it is also, how I most often choose to show my love...because, you may remember, for me Food. is. Love.
Over this next week or so, I will share more of my Peasant Food favourites--I bet they will become some of yours too.
Oktoberfest Sausage and Sauerkraut
Oktoberfest Sausage (my favourite brand is Schneider's--the most flavour for least amount of money)
Sauerkraut-homemade or store bought
In a flat casserole dish, fill bottom of dish with sauerkraut. Top with sausage. Bake at 350 degrees for at least 1 hour--maybe more. Cook them until the are golden brown and a little crispy--you can finish them up under the broiler if you need to give them some extra colour.
Enjoy!
Many common German food recipes are considered to be "Peasant Food". I have found over the years that my favourite meals by far, are those deemed to be peasant food. Why? From an economical standpoint they are inexpensive to make (...how many peasants do you know that eat Ritzy Gourmet meals every day??). They are also very delicious, easy to prepare, no fuss and filled with love (which in my opinion is the secret ingredient in every great meal)
German food is one of my favourites--mostly because it conjures feelings of warmth, love and home-iness for me. There is something so satisfying in preparing a good German meal--it is also, how I most often choose to show my love...because, you may remember, for me Food. is. Love.
Over this next week or so, I will share more of my Peasant Food favourites--I bet they will become some of yours too.
Oktoberfest Sausage and Sauerkraut
Oktoberfest Sausage (my favourite brand is Schneider's--the most flavour for least amount of money)
Sauerkraut-homemade or store bought
In a flat casserole dish, fill bottom of dish with sauerkraut. Top with sausage. Bake at 350 degrees for at least 1 hour--maybe more. Cook them until the are golden brown and a little crispy--you can finish them up under the broiler if you need to give them some extra colour.
Enjoy!
Thursday, October 7, 2010
"Multiple Mealing..."
We have had a big change in our family schedule in this last little while.. Bil starting a new job and my hours picking up have not left as much time for cooking as I have been used to (...which is so sad for me!) We each need to take a lunch to work--and everyone needs a delicious hot dinner, so I have been trying to make more "multiple meal" meals. This makes life a little easier, and leaves a little more time for other things--like building Barbie Mansions out of cardboard boxes.
Multiple mealing means that we can get at least 2 dinners and a few lunches out of 1 preparation--all you need is a freezer and some suitable containers to put the leftovers in. Some of our favourites are chili, homemade soup, spaghetti sauce, dahl, and stew--I promise to share all the recipes over the next while...
As an aside, here are some of the criteria that my multiple meals must meet:
*cost effective ( under $1 per serving)
*easy to prepare--not too fidly farty (that is a technical term, BTW...) to prepare
*must taste better as a "left-over"
*no fancy ingredients--just items I usually have in the fridge or pantry
This recipe came from my Mom, who got it from a friend of hers many moons ago...I have altered it slightly, of course (as those of you who know me will understand, I do to almost EVERY recipe that crosses my kitchen :)
Chili
2 lbs ground beef or turkey (or a combo)
1 chopped onion
a couple of celery stalks, chopped
6-10 mushrooms sliced
2 cloves garlic chopped or pressed
3 grated potatoes
2 grated carrots
1/3 cup lentils *
2 cans favourite tomato sauce
2 cans diced tomatoes (preferably no salt added)
2 cans of red kidney beans
1 can of mixed beans (like 9-bean mix)
bay leaf
2 tsp Worcestershire sauce
1tsp crushed chillies
salt and pepper
(any other seasoning you cannot live without :)
In a large pan brown ground beef, drain off fat if necessary. Add onion, garlic, mushrooms and celery. Cook until onion is translucent. Mix meat mixture in crock pot with all other ingredients and cook on low for 6 hours or high for 3-4 hours. This recipe is VERY accommodating--add more or less of whatever you like--feel free to experiment a little to get it how you like it!
*TIP: I always add a couple hand fulls of red lentils to chili, and spaghetti sauce. They add extra nutrition and they help to soak up some of the extra liquid so that your sauce isn't watery.
Enjoy!
Multiple mealing means that we can get at least 2 dinners and a few lunches out of 1 preparation--all you need is a freezer and some suitable containers to put the leftovers in. Some of our favourites are chili, homemade soup, spaghetti sauce, dahl, and stew--I promise to share all the recipes over the next while...
As an aside, here are some of the criteria that my multiple meals must meet:
*cost effective ( under $1 per serving)
*easy to prepare--not too fidly farty (that is a technical term, BTW...) to prepare
*must taste better as a "left-over"
*no fancy ingredients--just items I usually have in the fridge or pantry
This recipe came from my Mom, who got it from a friend of hers many moons ago...I have altered it slightly, of course (as those of you who know me will understand, I do to almost EVERY recipe that crosses my kitchen :)
Chili
2 lbs ground beef or turkey (or a combo)
1 chopped onion
a couple of celery stalks, chopped
6-10 mushrooms sliced
2 cloves garlic chopped or pressed
3 grated potatoes
2 grated carrots
1/3 cup lentils *
2 cans favourite tomato sauce
2 cans diced tomatoes (preferably no salt added)
2 cans of red kidney beans
1 can of mixed beans (like 9-bean mix)
bay leaf
2 tsp Worcestershire sauce
1tsp crushed chillies
salt and pepper
(any other seasoning you cannot live without :)
In a large pan brown ground beef, drain off fat if necessary. Add onion, garlic, mushrooms and celery. Cook until onion is translucent. Mix meat mixture in crock pot with all other ingredients and cook on low for 6 hours or high for 3-4 hours. This recipe is VERY accommodating--add more or less of whatever you like--feel free to experiment a little to get it how you like it!
*TIP: I always add a couple hand fulls of red lentils to chili, and spaghetti sauce. They add extra nutrition and they help to soak up some of the extra liquid so that your sauce isn't watery.
Enjoy!
Wednesday, October 6, 2010
Things you love...made not "so bad" for you.
There are many things that I love to eat, that aren't the healthiest choices--how about you? There are some things for me, that no matter how my food choices and habits change--that remain non-negotiable (like cake.. :)
Part of my mission thus far for my family has been to see how I can make some of those things a little less bad for us--This started a revolution in my kitchen to see how many things I could make from scratch (and it turns out BTW, that there are MANY things you can make from scratch in the same amount of time and at the same skill level--as throwing something frozen in the oven!) 'Cause when you take out the fillers, additives, preservatives and other highly processed items--it gets, a little, better for you. (and I say a little only because we cannot be in denial that cake--no matter how delicious, is sadly not really ever a healthy choice...)
There are a few items however that by making at home, from fresh whole ingredients (not bought in a package in the frozen food aisle...) get so much better for you--like baked sweet potato french fries and vegetarian pizza.
I encourage you to see where you can make some small changes in your kitchen--to make from scratch instead of buying it already prepared--you may just find, like I did that it doesn't actually take any longer to prepare, tastes WAY better, and isn't full of ingredients that you don't want anyway!
Sweet Potato French Fries
Sweet potato peeled and cut into shoestrings (regular potatoes can be substituted with great success!)
2 Tbsp Olive Oil
Salt and Pepper to taste
Heat your oven to 425 degrees. Toss potato, olive oil, salt and pepper in a bowl. Arrange coated potatoes on a nonstick cookie-sheet or silicone mat. Try not to crowd them too much--they won't crisp up if you do...
Cook for about 10 min (or until they aren't sticking to the pan) and then flip. Cook another 10 minutes or until nice and golden. Done :)
NOTE: sweet potato fries don't get quite as crispy as a regular potato, but the do get equally delicious!
Enjoy
Part of my mission thus far for my family has been to see how I can make some of those things a little less bad for us--This started a revolution in my kitchen to see how many things I could make from scratch (and it turns out BTW, that there are MANY things you can make from scratch in the same amount of time and at the same skill level--as throwing something frozen in the oven!) 'Cause when you take out the fillers, additives, preservatives and other highly processed items--it gets, a little, better for you. (and I say a little only because we cannot be in denial that cake--no matter how delicious, is sadly not really ever a healthy choice...)
There are a few items however that by making at home, from fresh whole ingredients (not bought in a package in the frozen food aisle...) get so much better for you--like baked sweet potato french fries and vegetarian pizza.
I encourage you to see where you can make some small changes in your kitchen--to make from scratch instead of buying it already prepared--you may just find, like I did that it doesn't actually take any longer to prepare, tastes WAY better, and isn't full of ingredients that you don't want anyway!
Sweet Potato French Fries
Sweet potato peeled and cut into shoestrings (regular potatoes can be substituted with great success!)
2 Tbsp Olive Oil
Salt and Pepper to taste
Heat your oven to 425 degrees. Toss potato, olive oil, salt and pepper in a bowl. Arrange coated potatoes on a nonstick cookie-sheet or silicone mat. Try not to crowd them too much--they won't crisp up if you do...
Cook for about 10 min (or until they aren't sticking to the pan) and then flip. Cook another 10 minutes or until nice and golden. Done :)
NOTE: sweet potato fries don't get quite as crispy as a regular potato, but the do get equally delicious!
Enjoy
Tuesday, October 5, 2010
Meatless?
About a year or so ago, we decided to include at least 2-3 meatless meals per week into our schedule. There were a few reasons we made this decision, one being that we all feel much better physically (specifically digestively...)when we don't eat as much meat. Now, don't get me wrong--we are a family of meat lovers--I don't know that I could ever make the decision to not eat Thanksgiving Turkey, or Coq au Vin!--the decision had absolutely nothing to do with not liking meat, but everything to do with lowering our grocery bill, helping our planet and making our bodies a little bit happier.
It was a very easy transition for us, although it did take some "mind wrapping" to think differently about meal planning. I used to plan every meal around what kind of meat we were having--that had to change!...and certainly did :).
I went to the library and flipped through some Vegetarian Times magazines (got some GREAT recipes too!), and did a little research online for more authentic ethnic cuisine--so many cultures around the world consume far less or no meat in their diets--and the food is FANTASTIC! We had to branch past vegetarian pizza and meatless pasta dishes in order to make this a successful venture.
It has been fun, healthier and encouraged us to branch out a little--learn some new cooking styles and be a little more open to ethnic foods. My digestive tract has thanked me--yours will too, I promise :)
This recipe is one of our favourites--and came from my good friend Susan--THANK-YOU!
Chick-Pea Tacos
1 can chick peas, rinsed
1 med onion (chopped)
1 small tomato (chopped)
2 cloves crushed garlic
1 small red pepper chopped
1 1/2 tbsp chili powder (more or less depending on what heat level you like)
1 1/2 tbsp cumin
salt and pepper
juice of 1 lime
water
Fry onion in butter until soft, add garlic and peppers and stir until fragrant. Add tomato, chickpeas seasonings and lime juice, stir until combined and spices are evenly distributed (add a few tbsp of water if you need to). Continue cooking until heated through.
Serve with guacamole and the usual taco fixings.
Guilt-free Mexican pleasure!!
Enjoy!
It was a very easy transition for us, although it did take some "mind wrapping" to think differently about meal planning. I used to plan every meal around what kind of meat we were having--that had to change!...and certainly did :).
I went to the library and flipped through some Vegetarian Times magazines (got some GREAT recipes too!), and did a little research online for more authentic ethnic cuisine--so many cultures around the world consume far less or no meat in their diets--and the food is FANTASTIC! We had to branch past vegetarian pizza and meatless pasta dishes in order to make this a successful venture.
It has been fun, healthier and encouraged us to branch out a little--learn some new cooking styles and be a little more open to ethnic foods. My digestive tract has thanked me--yours will too, I promise :)
This recipe is one of our favourites--and came from my good friend Susan--THANK-YOU!
Chick-Pea Tacos
1 can chick peas, rinsed
1 med onion (chopped)
1 small tomato (chopped)
2 cloves crushed garlic
1 small red pepper chopped
1 1/2 tbsp chili powder (more or less depending on what heat level you like)
1 1/2 tbsp cumin
salt and pepper
juice of 1 lime
water
Fry onion in butter until soft, add garlic and peppers and stir until fragrant. Add tomato, chickpeas seasonings and lime juice, stir until combined and spices are evenly distributed (add a few tbsp of water if you need to). Continue cooking until heated through.
Serve with guacamole and the usual taco fixings.
Guilt-free Mexican pleasure!!
Enjoy!
Monday, October 4, 2010
What do kids know about food?
What do kids know about food? Well, only as much as we teach them. Left to their own devices, kids learn mostly about the foods marketed to them on T.V.--McDonald's, Frosted Flakes, over-processed and preservative laced foods.
Should your children eat differently than you? Do you feed your children chicken fingers and french fries, when you are having grilled chicken and salad for dinner? Why? Should there be a children's menu that is void of the healthier choices available on the regular menu?
Our children only know as much as we teach them about food--they deserve to know what is in the food they eat, where it comes from and why we make the choices we do about the food we buy, prepare and eat. They are smarter that you think, and the deserve the truth about not only about healthy living, but about what those "other" foods do to their bodies, and the planet.
I encourage you to take look at this link below--the blog is fantastic and this video is inspiring. Our kids have the opportunity to live in a different world than we do now--if we teach them about food and it's importance to our world, our communities and our families.
-an-11-year-old-dissects-the-food-system-in-5-minutes-
One small change can get you started...take your kids to a local farmers market--let them help you pick out some of the foods that your family will eat this week. When you talk to the farmer--include your children in the conversation--encourage them to ask questions about where their food is coming from.
Madeleine's favourite day of the week? Saturday mornings (for more that the obvious reasons :) Why? It's market day!--We get to buy all of our produce --which she helps to pick out, and snack on fresh peas, berries and apples. I couldn't ask for any more--it warms my heart, just like the apple crisp we make for Sunday dessert!
Apple Crisp
6-7 medium apples, peeled and sliced
1 tbsp flour
2 tbsp brown sugar
1/2 tsp cinnamon
Mix the above ingredients in an oven safe casserole dish.
Topping
1 cup quick cooking oats
1/2 cup brown sugar
1/4 cup cold butter
1 tsp cinnamon
Combine the above ingredients with your hands until butter is crumbled all the way through. Pour onto apple mixture and bake at 350 degrees about 40 minutes or until apples are cooked through and oat topping is crunchy and golden brown.
Enjoy!
Should your children eat differently than you? Do you feed your children chicken fingers and french fries, when you are having grilled chicken and salad for dinner? Why? Should there be a children's menu that is void of the healthier choices available on the regular menu?
Our children only know as much as we teach them about food--they deserve to know what is in the food they eat, where it comes from and why we make the choices we do about the food we buy, prepare and eat. They are smarter that you think, and the deserve the truth about not only about healthy living, but about what those "other" foods do to their bodies, and the planet.
I encourage you to take look at this link below--the blog is fantastic and this video is inspiring. Our kids have the opportunity to live in a different world than we do now--if we teach them about food and it's importance to our world, our communities and our families.
-an-11-year-old-dissects-the-food-system-in-5-minutes-
One small change can get you started...take your kids to a local farmers market--let them help you pick out some of the foods that your family will eat this week. When you talk to the farmer--include your children in the conversation--encourage them to ask questions about where their food is coming from.
Madeleine's favourite day of the week? Saturday mornings (for more that the obvious reasons :) Why? It's market day!--We get to buy all of our produce --which she helps to pick out, and snack on fresh peas, berries and apples. I couldn't ask for any more--it warms my heart, just like the apple crisp we make for Sunday dessert!
Apple Crisp
6-7 medium apples, peeled and sliced
1 tbsp flour
2 tbsp brown sugar
1/2 tsp cinnamon
Mix the above ingredients in an oven safe casserole dish.
Topping
1 cup quick cooking oats
1/2 cup brown sugar
1/4 cup cold butter
1 tsp cinnamon
Combine the above ingredients with your hands until butter is crumbled all the way through. Pour onto apple mixture and bake at 350 degrees about 40 minutes or until apples are cooked through and oat topping is crunchy and golden brown.
Enjoy!
Sunday, October 3, 2010
Ahh Sunday...
Ahh Sunday, better known in our house as "Family Day". No phone calls, no company--just us. Watching movies, napping, playing--and today pumpkin picking!
Family day is usually a big cooking day for me--because I have the time and because I enjoy the fruits of my labour--especially the dessert part :) ...I know shocking, right?
Today we are having Chicken Marengo served with rice and beautiful local cauliflower. Here is our favourite way to eat cauliflower.
Dutch Cauliflower
1 head of caulifower washed and cut into bite size pieces
1-2 tbsp butter
1/2 tsp nutmeg
Steam cauliflower until just soft--we like ours with just a hint of crunch in the middle, not soggy and mushy. Once cooked, add butter and nutmeg, toss to coat. Serve
So easy!
Enjoy!
Family day is usually a big cooking day for me--because I have the time and because I enjoy the fruits of my labour--especially the dessert part :) ...I know shocking, right?
Today we are having Chicken Marengo served with rice and beautiful local cauliflower. Here is our favourite way to eat cauliflower.
Dutch Cauliflower
1 head of caulifower washed and cut into bite size pieces
1-2 tbsp butter
1/2 tsp nutmeg
Steam cauliflower until just soft--we like ours with just a hint of crunch in the middle, not soggy and mushy. Once cooked, add butter and nutmeg, toss to coat. Serve
So easy!
Enjoy!
Saturday, October 2, 2010
So, my cousin Terra is getting married today-yeah! It should be a wonderful day full of friends, family, love, food and fun. It occurred to me this morning as we are getting things prepared for the wedding that almost all of our life events--big and small--include some type of meal.
Food is such an important part of our lives--every day, and special occasions--you can't go just one day without out it. Why is it, do you think, that something as important as eating that sustains our life, health and sanity, has been downgraded for some to be an inconvenience to prepare, too much work?
We need food to live--I think it is vital for us to make it a priority--don't you? We need to make it the star in our lives as it deserves to be--not just on special occasions like weddings, but every day, so that we can live vital, healthy and energetic lives.
Congratulations Terra and Andrew! May you enjoy a lifetime of love and happiness!
Tomato and Cucumber Salad (a staple for us at every special meal)
1/3 English cucumber cut into 1 inch chunks
1-2 fresh tomatoes cut into same size chunks as cucumber, or 1pkg of cherry or grape tomatoes cut in half
1tbsp cut chives
3 tbsp full fat sour cream
1tbsp sugar
juice of 1/4 lemon, or 1/2 tbsp vinegar (white or red wine or balsamic)
cracked black pepper
In a bowl, mix sour cream, sugar, lemon juice and pepper. Adjust to your taste by adding a little sugar and /or lemon juice until you think it is perfect :)
Add tomato, cucumber and chives. Toss and let sit at room temp until meal time.
Enjoy!
Food is such an important part of our lives--every day, and special occasions--you can't go just one day without out it. Why is it, do you think, that something as important as eating that sustains our life, health and sanity, has been downgraded for some to be an inconvenience to prepare, too much work?
We need food to live--I think it is vital for us to make it a priority--don't you? We need to make it the star in our lives as it deserves to be--not just on special occasions like weddings, but every day, so that we can live vital, healthy and energetic lives.
Congratulations Terra and Andrew! May you enjoy a lifetime of love and happiness!
Tomato and Cucumber Salad (a staple for us at every special meal)
1/3 English cucumber cut into 1 inch chunks
1-2 fresh tomatoes cut into same size chunks as cucumber, or 1pkg of cherry or grape tomatoes cut in half
1tbsp cut chives
3 tbsp full fat sour cream
1tbsp sugar
juice of 1/4 lemon, or 1/2 tbsp vinegar (white or red wine or balsamic)
cracked black pepper
In a bowl, mix sour cream, sugar, lemon juice and pepper. Adjust to your taste by adding a little sugar and /or lemon juice until you think it is perfect :)
Add tomato, cucumber and chives. Toss and let sit at room temp until meal time.
Enjoy!
Friday, October 1, 2010
The Frugal Side
One of the lessons so far for me in this life has been learning the art of frugal shopping and cooking. Making the most of every purchase, and getting the most bang for my buck, so to speak. I have managed to perfect the art of great meals for only $75/week in groceries (...I will share more on that later...)
The easiest way to get more bang for your buck? Purchase items that will give you more than one meal--like a whole chicken or turkey (...stay tuned for "A 10 pound chicken--11 meals"). That way you can use the leftovers from the roast for other delicious goodies later in the week.
So, in my attempt to win you over to the "Frugal Side", I am going to share one of our family's Top Leftover Turkey Recipes. ( If you need further instruction or more a detailed recipe--please message me!)
Turkey Tacos (...we call them "turk-o's")
Shred your leftover turkey (or cut it up into small chunks) add it to a frying pan that you have sauteed finely chopped onion and garlic. Add 1tbsp cumin, 1tbsp chilli, salt and pepper along with the juice of 1/2 lime and a little water. Heat through.(experiment with the amount of seasonings you use to get it exactly the way you like it!)
There, done--eat with the usual taco fillings--no one in your family will ever know that it was a leftover!
Enjoy!
The easiest way to get more bang for your buck? Purchase items that will give you more than one meal--like a whole chicken or turkey (...stay tuned for "A 10 pound chicken--11 meals"). That way you can use the leftovers from the roast for other delicious goodies later in the week.
So, in my attempt to win you over to the "Frugal Side", I am going to share one of our family's Top Leftover Turkey Recipes. ( If you need further instruction or more a detailed recipe--please message me!)
Turkey Tacos (...we call them "turk-o's")
Shred your leftover turkey (or cut it up into small chunks) add it to a frying pan that you have sauteed finely chopped onion and garlic. Add 1tbsp cumin, 1tbsp chilli, salt and pepper along with the juice of 1/2 lime and a little water. Heat through.(experiment with the amount of seasonings you use to get it exactly the way you like it!)
There, done--eat with the usual taco fillings--no one in your family will ever know that it was a leftover!
Enjoy!
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