How much?

So, do you know what you pay for items you buy in the groceries?
 Do you know what the regular price is, so that you can really know if you are getting a deal?

You'd be surprised at how many people don't know how much they pay for the items they buy every week.
I was surprised to find out how many people shop at "bulk" places like Costco, and think they are getting a great deal on Tomato Sauce by the case, when they are actually paying more per unit than the regular price at the grocery store!

Know your prices...it will save you a bundle over the course of a month or so if you buy things when the are really on sale, not just featured at the end of the grocery aisle...

5 Minute Chicken

2 Chicken Breasts sliced or pounded thinly, cut in half

½ Cup BBQ Sauce

1 tbsp Garlic Seasoning

Place chicken around outside of Heat N Serve container (or base of Oval Cooker).   Smother in BBQ Sauce and sprinkle with Garlic.  Cover and cook on high about 5 minutes.  Let stand for 2-3 minutes.  (if you cook more that 2 chicken breasts you will need to adjust cooking time).

This recipe is great for quesadillas, sandwiches, pizza--anything  you need a little cut up chicken for!  (...also good just on it's own :)

Enjoy!

On the Hunt

I am always on the hunt for a good scratch stir fry sauce.  I avoid buying the jarred sauces-they are full of junk, and they are expensive.  Besides, the scratch sauces tend to be VERY easy to make--boy does the food industry have us fooled!

Stir fry is a great way to use up extra vegetables, it also tends to be one of our favourite "meatless" meals.  Some of my favourite veg to include are bok choy, mushrooms, onion, red/yellow pepper, grated carrot, green beans--any combo will do! Very economical too--it's perfect ;)

Here is a good one I found today--I changed it up a little, and added a couple of extras into the stir fry--I served with rice, but rice noodles would be equally delicious!


Stir Fry Sauce (enough for 4 servings)

• 3 tablespoons soy sauce
• 1 tablespoon fresh ginger, finely chopped
• 1 garlic clove, minced
• 1 green onion, white and green parts, finely chopped
•  1 teaspoon sesame oil 
• 2 teaspoons cornstarch
• 3 tablespoons water
• 1/2 tsp crushed chilie
• 1tsp sugar

Dissolve cornstarch in water.  Combine all other ingredients.  

Add to vegetables when they are finished cooking, and stir well to coat for about 1-2 min or until sauce has thickened slightly.  Note: if serving with noodles, I like to add the noodles to the veg/sauce  and mix it all together.  If serving with rice, I like to add over the plain rice.


*Top with chopped cilantro and coarsely chopped cashews.
Enjoy!

Happy Day!

Being Sunday, we usually have a meal that takes a little longer to prepare, a little more special than the other days of the week.  I have more time to spend in the kitchen--my favourite place to be--creating a delicious meal for us to all enjoy.

Tonight dinner met multiple qualifications for a Sunday dinner:
1.  it will give us multiple meals (at least 2 dinners and 2-3 lunches, maybe more)
2. Very inexpensive to prepare (about $1.50 per serving)
3. DELICIOUS!  Yummy, fantastic!

This one doesn't take a lot of skill, and you can substitute store bought Flour Tortillas,  if you like (although it is WELL worth the effort to make the homemade kind for this one!) and Enchilada Sauce (Homemade Flour Tortillas). 
It does take a little time though--so make these on a day when you have a  few moments to spare. Or, you can start it in the crock pot one day, and finish getting it ready the next day--quick, quick!  Your taste buds will thank you for this one!!


Pulled Pork Enchiladas (or as Bil likes to call them "Pork-chiladas"
(adapted from Better Homes and Gardens, Ultimate Mexican)

• 3-4  pounds pork shoulder roast (or whatever pork roast is on sale!)**Note: this time I bought a 7 pound roast, so that I could freeze enough for a second go around...**
• 2 cups chicken broth
• 1/2  cup  chopped onion (1 medium)
• 6  cloves  garlic, minced
• 1  tablespoon  ground cumin
• 2  to 3 teaspoons chili powder
• 2 1/2 cups enchilada sauce (see recipe below) or 2 10 oz cans
• 2  tablespoon  snipped fresh cilantro
• 2 cups shredded cheese
• 8 to 12  8-inch  flour tortillas

Trim fat from pork. In  slow cooker combine pork shoulder, broth, onion, garlic, cumin,  chili powder. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours

.Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.


 In a large bowl combine pork, 1/2 cup of the enchilada sauce, 1/2 cup  of the reserved cooking liquid, and the 2 tablespoons snipped cilantro. Set aside.


Combine the remaining enchilada sauce, 1/2 cup of the reserved cooking liquid (save  any remaining cooking liquid for the next soup/stock that you make!). Spread about 1/2 cup of enchilada sauce in the bottom of a rectangular baking dish. (if you have extra enchilada sauce, it freezes well!)


Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down and close together, in the prepared baking dish;  top with the remaining enchilada sauce.   Sprinkle with the remaining 1/2 cup cheese. Bake,  about 25 minutes at 400 degrees


*Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas.


Enchilada Sauce 

• 2 tbsp vegetable oil
• 2 tbsp flour
• 2 tbsp chili powder
• 1/2 tsp cumin
• 2 cups water
• 1 8 ounce can tomato paste
• 1 clove garlic crushed
• 1./2 onion finely diced
• pinch salt

Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two. Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired. 

 Enjoy!

Moving Day..

My sister moved into a new house today--beautiful!  I hope she and the kids are very happy there!  What a busy day--lifting, unpacking, moving things around--you know, we have all been there!

Here is a quick easy side dish, for busy days like today!

Cheesy Orzo Pasta

1 Cup Orzo Pasta

Almost 2 cups water

1 Tbsp garlic seasoning (like herb and garlic or italian seasoning

½ cup Parmesan Cheese

Place pasta, water and seasoning into micro steamer or oval cooker.  Cook on high until it comes to a boil, (about 4-5 min).  Reduce power to 3 and simmer for an additional 4-5 minutes.  Stir periodically throughout cooking.  When almost all the water has been absorbed take out of microwave and let stand for 3-4 minutes.  Add cheese, mix and serve.

Enjoy!

Best Tip you are likely to get today...

Today was cookie baking day--successful once again!  Lots of cookies baked and lots of laughs--Thanks Denise! xo
It occurred to me again today, as Denise and I were cooking together, just how social food really is.  No matter what the occasion- wedding, birthday, funeral, lunch date , cookie day or everyday  we gain so much more than a full belly by including eating and/or cooking into our social schedules.  We gain insight, laughter, stories, hope, love and so much more by sharing a meal and cooking together--it's not a wonder why I place so much value on good food and good eating--how about you?

Tip of the Day:  Denise asked me today, why I was putting the empty butter wrapper back in the fridge--Well, it makes the best pan greaser you ever had!  No more saran wrap or parchment paper, no more too much/not enough butter--just use your butter wrappers to grease that cake pan!  So Easy!

Magic Cookie Bars
 1/2 cup bitter melted
1 1/2 cup graham wafer crumbs
1 can condensed milk (like Eagle Brand or Rooster Brand)
1 cup chocolate chips
1 cup coconut
1 cup walnuts or pecans chopped


In a 9x13 pan combine butter and graham crumbs and press down firmly to make a crust.  Pour condensed milk over base and spread evenly.  Sprinkle chips, then nuts then coconut over the milk and press down lightly.  Bake at 325 for 20-25 minutes.  Cool completely before cutting into squares.
Yummy!  See how long you can make this one last--I bet it won't be till the end of the weekend :)


Enjoy

Happy Harvesting??

I went out to my garden this morning to re-plant some garlic bulbs (...I know, I am about 6 weeks behind the times--thank goodness for great weather!). You may remember from a previous post that I found wild garlic growing in a corner of our yard, harvested it and moved it last year.  We don't grow alot of our own food (..yet), but I find even a little makes a big difference, and is so satisfying!!

I harvested the garlic in September, hanging it in the pantry to dry.  We have eaten some already--delicious!  Today, I broke apart some of the bulbs and planted them for harvest next year...I can already taste the spring garlic scape pesto..yum!

A little bit of work now (seriously, less than 10 minutes!), will give me a big payoff by the end of the summer next year--so worth the effort--if you can even call it effort!

Now, as the title of today's blog implies I had a Happy Harvest today--very unexpectedly!!  It has been awhile since I have been out in the garden-since my tomatoes perished on the vine from blight, and my tomatillos finished growing, and withered from the frost--I was very surprised to see Green Onions growing today!
I don't even remember planting any this year--Bil informs me that I did plant some the year before??  In any case, an unexpected harvest at the end of November in Ontario is a reason to celebrate and be grateful for what the universe has to offer each day.

So to my South of the Border readers--Happy Thanksgiving--may today have been a Happy Harvest Celebration for you too!

Roasted Green Onions

10-15 of the biggest green onions you can find, trimmed 
1-2 tbsp olive oil
salt and pepper


Lay the green onions on parchment paper on a cookie sheet.  Drizzle with olive oil and salt and pepper to taste.  Roast at 400 degrees for about 20 minutes--watch carefully, depending on how big they are they may cook faster or slower...bake until they are golden brown.


These are great served on the side of any grilled meat (steak, chicken, pork tenderloin), on  a sandwich or chopped up on pasta.
Enjoy!

Happy Appy

Tis the season of extra entertaining, get-togethers and pot luck dinners.  As I am always thinking of ways to share my love--this is a great time of year for me! :)  I love to see people enjoying the fruits of my labour!  Eating is such a big part of  socializing--they go hand in hand--a great event is coupled with great food.  I don't know about you, but I enjoy the snacking almost as much as the socializing!

This recipe is a fave at every function--so fancy, and so easy!  Nobody will guess how easy it was to prepare when they are  raving about how delicious it is!

Sun dried Tomato and Walnut Cheese Spread

1/2 block of cream cheese
3/4 cup walnuts finely chopped
1/2 jar of sun dried tomatoes finely chopped
1tbsp dried pesto mix (Epicure has a great one if you are in Canada--if not a combo of oregano, crushed garlic, a little dried rosemary and thyme will do the trick, or your favourite herb and garlic mix...)


Mix tomatoes and  herb mix--add a little bit of the oil from the sun dried tomatoes--let sit.


Cut the Cream Cheese in half lengthwise to make 2 squares.  Press all sides of each square into the walnuts, pressing nuts in lightly to adhere well.  Layer one nut coated square, the sun dried tomato mixture and the last walnut coated square.  Wrap up and leave for at least a couple of hours--even better if you can leave it overnight.  Serve with your favourite crackers at room temperature.
Enjoy!

What if...

What if... you had a very limited food budget--(like $25 per person in your household per week--or less).
What would you change?
How much of what you buy now, would you make from scratch instead?  How much waste would you avoid--because you just can't afford to throw food away?  How would you make the most of every penny spent?  How much of your current grocery shopping habits would change?  Would you change the way you eat?

Just a little food for thought...
If you had to, could you? Even if you didn't have to, would you?

Spanish Rice
2tbsp oil
1 cup rice
1 onion chopped
1/2 red or yellow pepper chopped
2 cups water
1 10 oz can diced tomatoes
2 tsp chili powder
 salt to taste


Heat Oil. Saute rice, onion and pepper until rice is browned and onions are tender.  Stir in water and tomatoes.  Add chili powder and salt. Cover and simmer for 30 minutes or until rice is cooked and liquid is absorbed.


Tip:  this rice is great served on the side with sausage or chicken, or add a can of black beans while simmering for a great vegetarian meal.


Enjoy!

How do they do that?

I wonder...

*I wonder how McDonald's keeps those sliced apples so nice and white--when I cut an apple it turns brown in a few minutes?
*I wonder how McCain's keeps those no "peeling and cutting" potatoes white too?
*I wonder why they make "baby carrots" that have to be soaked in chlorine bleach as an anti microbial agent?

Don't you wonder sometimes, why they do that, how they do that, and how it is benefiting us as a whole?

It only takes a couple of minutes to prepare each of these 3 "from scratch"--with NO chemical anti-oxidation compounds or anti microbial agents...which would you rather have?  Which would you rather feed your family?  I know I don't have to wonder too much about that...

Double Cooked Cheesy Mashed Potatoes--YUMMY!

4-5 med potatoes peeled and cut
2-3green onions chopped
1/2 cup chopped ham or bacon (optional)
2 cups shredded cheese (...marble is my choice-surprise, surprise...)
1/4 cup milk
1/4 cup butter-divided into 2
salt and pepper


Cook potatoes until soft and easily poked with a fork. ( You can boil or cook in the microwave--whichever is your preference).  Using a hand mixer, beat potatoes and add half of butter milk and salt and pepper until whipped and fluffy.  Add onion, bacon and cheese and mix until cheese is melted and mixed in thoroughly.  Place in a well buttered casserole dish and top with leftover butter in small dabs all over.  Bake at 350 degrees about 45 min-1 hour.


Tip:  Prepare this dish ahead of time  up to the butter dabs stage.  Cover and leave  until baking time--this is a great one for company because you can make it in the morning and throw it in the over just before dinner time!


Enjoy!

Before I was a grown up...

Before I was a grown-up, my Mom cooked a roast every Sunday for dinner.  My Dad insisted on a Roast Pork, Roast Chicken or a Roast of Beef.
I have to admit, at the time it didn't seem very special--and I know my Mom and Sister will agree that us girls could have often opted to never have a roast again!

However, know that I am a grown up  I can say that one of my fondest memories of childhood  (and still favourite things to do--my Dad will be so proud!) is lounging about on a Sunday afternoon smelling a roast  cook in the oven or the crockpot.

So, being Sunday  I cooked Pot Roast and Yorkshire Pudding for dinner, and Banana Cake for dessert--it is the perfect day!!  So satisfying!
(...one extra thing I love about a roast--we will get a couple more meals out of it this week--there is enough for a couple of roast beef sandwiches--and lots of extra gravy to make French Onion Soup--will share that at a later date too!).

The Best Pot Roast

3 pounds inexpensive beef roast cut (like a blade roast)
seasonings (about 1 tsp each) mustard powder, cracked pepper, thyme, paprika, garlic powder.
1/3 cup flour.


Mix seasonings and flour, and coat roast in the mixture.
In 1tbsp butter and 1 tbsp oil, brown roast really well on all sides.


Place roast in the crock pot.  Deglaze pan with 1 tbsp tomato paste and a cup of water.  Add to crockpot.  Top with 1 cup red wine, bayleaf, 1/4 tsp chili flakes, 2 tbsp red wine vinegar and enough water to almost cover the roast.  Cover and cook about 4 hours on high.


**gravy--once the beef is done, remove from the crockpot and set aside.  Mix 4tbsp brown Bisto, 2 tbsp cornstarch and about 1 cup water.  Add to the juices in the pot and mix until it becomes thick


Yorkshire Pudding
**make this in the morning and let it sit covered loosley on the counter for the day.


2 eggs well beaten
1 1/2 cup flour
1 1/4 cup milk.
alternately add flour and milk to the eggs, mixing well until there are no lumps.


When ready to cook, add 1/2 tsp butter and a little of the roast juices to each section of a muffin tin.  Heat  pan in the over until very hot.  Fill each muffin tin with the pudding mix until about 3/4 full.  Bake at 375 degrees for about 40 minutes. 


Enjoy!

Are you nuts?

Dare I say that the holiday season is coming upon us?  Seems crazy how fast this last year went...and here we are again.  I love to give gifts of food to those that are hard to buy for and those that you just want to give a little something to, but don't want to spend a lot of money.  ...and you know for me, food is how I show my love and appreciation for those around me...

So the teachers, the mailman, the purolator guy and a couple of neighbours will receive these packed up with a bow this year...see if you can keep them around long enough to give them to your peeps this year...

Cajun Cocktail Nuts

1/2 cup butter  melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper

TIP: you can also use 4 pounds of deluxe  mixed nuts from the bulk store instead of the peanuts, cashews and pecans--usually much cheaper and faster too!

Heat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.

Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels to dry. Season with garlic salt and black pepper.

Enjoy!

Holy Moly...

Holy Moly, what a day!
So glad it is nearing an end...grateful that all of those that I love are safe and sound.

Still have tortilla chip's on the brain today--here is a great fresh salsa--good with chips, and great on a wrap with some grilled chicken.  One of our fave's for sure:

Simply Salsa

1 green onion

1 clove garlic

2 fresh tomatoes

1/4 English cucumber

1/4 red or yellow pepper

juice of 1/2 lime

1tsp cumin 

1tsp chili powder

salt and pepper to taste 

*feel free to add a little jalapeno  or chipotle if you like it hot

Mince garlic and chop very fine onion, cucumber, tomatoes and peppers.  Add lime juice and spices.  Blend well.  Let sit for 20 min before eating. 

(Tip:..if you have a Tupperware Quick Chef...I use that to chop all the veg--so much faster!)

Enjoy!

Can You Taste It??

For the very first time this week I experienced what it was like to not taste ANYTHING!  No smell, no taste, no nothin'.  You all know that I love food, and I  am sure you can imagine how challenging this was for me--because no matter how sick or tired or otherwise distracted I am, I love to enjoy what I eat.

Not being able to taste anything presented some interesting observations for me.  While I could SEE the food, and FEEL the texture of the food, having no sense of smell or taste totally altered the experience of eating for me.  While I was full after I finished a meal, I did not feel SATISFIED--this has me pondering--if we don't use ALL our senses to enjoy a meal, and thus don't really feel satisfied after we eat--can this lead to overeating and/or ambivilence to what we eat?  Hmmm...

So, as my senses of smell and taste are finally returning today, I have been dreaming about all the things I love to eat...maybe I can finally get some satisfaction!  Here is a good one that has been haunting me all day--YUM!

Nacho Cheese Dip (you can make a little, or alot of this one, just adjust the amounts...)
1/4 cup mayonaisse 
1/4 cup salsa
1/2 cup grated cheese (marble or monteray jack would be great choices)

Mix together and warm in the microwave for 30 seconds.  Mix and heat again for another 30 seconds.  Repeat until cheese is melted and mixture is smooth.  Serve with tortilla chips.
Enjoy!

Ham Shmam

I have a bone to pick today....home sick with this awful cold, and too much TV this is the result...
I am sure you have seen the Maple Leaf Commercial for their "All Natural Ham" (if you are in Canada that is...).  No added preservatives, no nitrites, minimal processing.

I have 2 things to say to this:
1.  Way to go Maple Leaf for listening to your customers and providing us with a product that is all of the above.
2.  Why are you still providing the alternative "Not All Natural, Unhealthy Ham"...and why were you producing it in the first place? (...this BTW is one of my biggest pet peeves about the food industry--they provide us with crap food, and then offer us a "healthy" alternative--WHY are you providing the crap in the first place?)

In any case, the only way things will change for the better...is for us to use our pocket books and put our money where our mouth is...by hitting these companies in the pocket book, they will begin to listen and provide us with what we need--less processing, no additives and healthier food.

Here is a good recipe, to go with your All Natural Ham--should you want to bake one...

Julia Child's Gratin Dauphinois (BEST "scalloped potato" EVER)
3-4  potatoes
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) grated Swiss cheese (or my old stand by Marble and Parmesan mix)
1 cup boiling milk or cream


1) Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
2) Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.
3) Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.
4) Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk.
5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.
Oh so Yummy!
Enjoy!

Eat Together?

I am interested to know...

Does your family eat together?  Do you have dinner at the same time, the same meal ( ...not one person eating pasta, another a grilled cheese, and the other 2 or 3 having steak?), sitting at a table in your kitchen or dining room?  Do you make family dinners a priority?

Family meal time is a priority in our house.  If we are home at the same time, we are eating a meal together.  Usually that is dinner.  It is a great way to include some quiet conversation--you may be surprised by what your kids will share about their day!

There are a couple of main reasons that this is such a priority for us:
 1.  It teaches Madeleine that meals, eating and what you eat are important.  It also shows her by example, that we eat the same as her-healthy and delicious
2.  It gives us time every day to spend as a family.  Just us.  To chat, to laugh, to share.
3.  It give us uninterrupted time to enjoy a meal, to really savour the food and enjoy what we are eating.
Tonight we had Chili for dinner (the recipe has been blogged before, just check the menu :).  A good one for such a busy week ahead--we should get a few meals our of this batch! Here is a favourite accompaniment to chili, soup or stew...yum!

Quick and Easy Drop Biscuits (adapted from the Joy of Cooking)

• 1¾ c. sifted all-purpose flour
• ½ t. salt
• 3 t. double-acting baking powder
• 4 to 6 T. chilled butter
• 1 c. milk

• Sift together in a large bowl the flour, salt and baking powder. Cut butter into dry ingredients with a pastry cutter. Add milk. Stir a scant 1 minute, until just mixed together. Drop from a spoon onto an ungreased sheet and bake 12 at 425 degrees or until lightly browned.
  
  YUM! --also good for dessert with a little butter and strawberry jam :)
  
  Tip:  for delicious Strawberry Shortcake, add t tbsp lemon zest  and 1/4 cup sugar to the flour mixture. Once cooked, cut up and top with your strawberries and whipped cream!

Finding the middle ground...

Just another thought on finding the middle ground, moderation and non-negotiables...

If you eat all things in moderation, and include daily activity in your life (playing with your kids, walking the dog, gardening etc...),  do you need to choose foods that are "low fat", "low carb", "low sugar"... ?

If you want my opinion, I think you are better off choosing foods that have NOT been modified to be "low" anything.  I think that eating in moderation with reasonable portion sizes allows you to eat whole fat sour cream, salad dressings, yogurt, (what else can you think of that you purchase with the term "low something" on it?) It is more enjoyable, and requires less "processing"--it is closer to its natural state.

I thing that eating foods that are more "whole" (meaning, they don't take out what is naturally there--ie the fat in sour cream) are more satisfying--and I know when I am more satisfied with what I have eaten, I don't over-indulge-sounds crazy doesn't it?

Here is goodie--you won't believe the secret ingredient in these bad boys.  You may want to make these with a friend, like I do--Denise and I have baked these every year for 10 years now--we get a great afternoon together and we get to split a big batch of these yummy cookies.

Sour Cream Sugar Cookies adapted from "Homemade Cookies", copyright 1971!)
1 cup butter softened
1 cup sugar
1 cup sour cream
3 egg yolks
1 tsp almond extract
3 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda.

Cream butter and sugar thoroughly; add sour cream, egg yolks and almond extract.  
Stir together all dry ingredients, and add to creamed mixture in thirds--mixing with a hand mixer.  Blend well.  Split into 4, shape it into balls and chill dough.
Roll onto to about 3mm a lightly floured board and cut into shapes with cookie cutter.  Place about 2" apart on cookie sheet and bake at 350 for 5-7 minutes.

OPTION:  you can sprinkle then with coloured sugar before baking if you like, or you can ice them like Denise and I do...

Cookie Icing (this one came from Susan's Grandma--I loved her cookies when we were kids!)
1 tbsp butter
2 tbsp milk (maybe more...)
1 cup icing sugar
food colour of your choice (I prefer gel colour--the kind for cake baking--you can find it at the bulk store and Michaels)

Beat butter and add sugar and milk a little at a time until it is thick enough to coat the back of a spoon, but not so thick that it isnt' easily spread (you don't want it thick like cake icing--it should be a little runny)
Split it up into smaller bowls and add gel colour until you have the colours that you want.
Use a spoon and spread onto cooled cookies, almost to the edge.  Sprinkle with sugar, quinns, dragees, or sprinkles--whatever you like...Let them sit for a while to let the icing dry.
Enjoy!

Non-negotiables...

What's your non-negotiable? We all have them, what's on your list?  Dessert is one of mine, for sure.

I don't think that being healthy means being deprived. I think it means finding a happy medium, the middle ground, eating things in moderation.  That means eating a little of everything--not cutting any one thing out (like carbs or fat or protein), not eating too much of any one particular thing either (like dessert :).  If you balance your daily eating--with a little of everything , you have healthy eating  in your back pocket.

My favourite dessert, as I am sure you know by now, is cake.  Here is my favourite cake recipe--there are splatters all over pg 200 of Food that Really Schmecks--I am sure it will become one of yours too!

Banana Cake with Almond Icing
1/2 cup soft butter
1 1/2 cups sugar
2 eggs
2 1/4 cup flour
1tsp baking powder
3/4 tsp baking soda
1tsp salt
1/4 cup buttermilk or sour milk
1 cup mashed ripe bananas (about 3)

Cream butter, add sugar and continue creaming.  Beat in eggs until nice and fluffy.  Stir together dry ingredients and mix in alternately with milk and bananas.  Pour into  greased 9x13   pan and bake at 350 degrees for about 40-45 minutes until cake tests done with a toothpick.

Tip: to sour milk, measure out quantity needed and squeeze in a little lemon juice.  Let it sit for about 10 minutes and there you have it.

Almond 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 milk 1/2 tsp almond extract
Cream butter and add some icing sugar.  Beat. Add almond extract. Continue to alternate sugar and milk  until the mixture is light and fluffy and will hold a "peak". Enjoy

Comfort Food

What says comfort food better than potatoes?  Here is one of our favourite potato recipes, fast and delicious-because sometimes you need a little comfort...

Cheesy Potatoes

3-4 medium potatoes

1/4 cup sour cream

1-2 tsp your favourite Garlic Seasoning

1 cup grated cheese (like marble)

Wash and cut potatoes into quarters.  Place in microwavable container and cook on high about 3 minutes per potato.  Shake every 2-3 minutes to ensure even cooking.  Continue to cook 1 minute at a time until done, if necessary.  Potatoes are done perfectly when they start to break up when shaken.  Mash potatoes with fork, and add sour cream,  Garlic and cheese.  Stir until cheese is melted.

Enjoy

On a Day Like Today...

Feeling a bit under the weather today-boo.  There have been a couple of viruses going around our house the last 6 weeks or so, and we seem to all be filtering through them--one of us at a time.   Blah!

It is such an unusual situation for us to contract this many viruses and flu bugs (really, it isn't that bad compared to other families that I read about on facebook--I should consider myself lucky instead of whining about it... )

  Is there a direct correlation between food/nutrient intake and sickness?  I think so.  Most illnesses that we catch (which for the most part is maybe 1 per year --this year is extra-ordinary being we are working on number 2), I can trace back a few days of not drinking enough water, not eating enough fruits and veggies--if your body isn't fueled properly, can it defend itself properly?

Disclaimer:  I am intoxicated on cold meds (if you know me, you'll know how serious this is for me to be taking OTC Meds!!) and cannot be  held responsible for any typos or forthright opinions today.  Hope I feel better tomorrow!

Here is a super side dish--really tasty, really fast.

Italian Broccoli and Tomatoes

I head broccoli, cut into bite size pieces

1 tomato chopped finely

2 TBSP Olive Oil

1 clove garlic minced

1/4 tsp dried oregano, thyme

Combine tomato, oil, garlic  and herb mixture.  Let sit at least 20 minutes.

Place broccoli into a Microwave container and cook on high for about 4 minutes.  Shake about halfway through cooking time.  When done, add tomato mixture, toss and serve.

 Enoy!

You say Foccacia, I say... Yummy!

Bil took me on a lunch date today :)  Lucky me!  We didn't go anywhere fancy, just to the Princess Cafe (at the Princess Theater in uptown Waterloo, if you are a local...if you aren't--too bad for you!).  This was my first visit there, and I have to say --WOW--what a GREAT way to enjoy lunch!

Over the last couple of years, we have ceased to go out to eat much for a couple of reasons:
1.  lack of funds,
2.  I really dislike paying for food I can make better/the same at home- Definitely my biggest pet peeve!
3.  It is hard to find good quality, healthy choices at a restaurant for a good price (meaning...I am a cheepo- and I don't want to pay $50 for a lunch date out...$20 is more my style).  Generally speaking, the choices are limited to fast food, greasy spoon diners and pub grub--not my idea of a nice meal out...see my dilemma?

This was such a great experience--good quality, very fresh food, great price, and VERY delicious! Delightful!! Thank-you Princess Cafe for a wonderful lunch date!  We will most definitely go back soon.

So here we are with recipe #3 with our pizza dough.  This one is great as an appetizer, or side dish for pasta--and it makes the MOST delicious sandwich bread the day after...

Focaccia (fo-caach-a) Rustic Italian Herb Bread
1 batch bread machine pizza dough
3tbsp olive oil
1 clove garlic
1/2 cup parmesan
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp parsley
*you can alter the amount of any of these herbs, depending on which you like better--there is no right or wrong amount...

In a bowl, combine the oil, garlic and herbs.
Oil a cookie sheet  (10x25 inch approx) lightly and gently stretch dough out to almost fit the pan (you want the dough to be about 1 inch thick).  Cover and let rise in a warm oven 30-40 minutes until doubled in height. (Tip: to warm oven slightly, turn oven on "warm setting" for 2 min., then turn off and place covered dough in oven to rise.--make sure you remove the pan before you preheat the oven for baking!)
With 2  fingers, poke holes all over the dough.  Drizzle oil/herb mixture over top of dough.  Sprinkle with cheese.  Bake 25 minutes.  Remove from oven and cut into squares.
Enjoy!

1 Pizza Dough-4 recipes, Recipe #2

I love when an ingredient (or base recipe) lends itself to more than one recipe easily.  The pizza dough posted yesterday is definitely one of them!
Two others from my all time favourite list of "I use for everything" are--(have you guessed it yet?) Oktoberfest Sausage and Marble Cheese.
Buying one item that is really versatile instead of 2 or 3 (or more) not only means buying less, and storing less, but also spending less each week.

Marble cheese is my go to for baked pasta dishes, pizza, garlic bread, sandwiches, grilled cheese, etc etc...Generally, the only 2 cheeses I buy every week are Marble and Parmesan.  Unless I have a special occasion recipe or  appetizer cheese tray to make, I avoid buying all the other cheeses--because it saves me lots of money --but doesn't sacrifice taste!

Same deal for Oktoberfest Sausage--every sausage recipe that I make, that's what I use.  Lots of recipes call for different varieties of sausage--but I find if you have one you really like,substitute, substitute, substitute!.
An extra bonus to having these "multi functional ingredients" on hand?  Less structured meal planning--I have more flexibility in making what I feel like having today, and am not restricted by not having Swiss cheese, or garlic sausage--makes it easier for me!

As promised, here is our favourite Calzone Recipe--we have about 2 or 3 that we rotate through, but this one is definitely made more often than the others...

Alfredo Broccoli Calzones.
3/4 batch of pizza dough (see yesterday's post)
1/2 -3/4 head of broccoli chopped into bite size pieces
1 onion cut into wedges
1/2 jar sun dried tomato-julienned (drained of oil)
5-8 mushrooms sliced or quartered

Saute onion until translucent, add mushrooms and broccoli.  Saute until broccoli is almost cooked through.  Add sun dried tomatoes and alfredo sauce-toss until totally combined.  Set aside.

Easy Alfredo Sauce (really, this doesn't take much more effort than opening a jar--and WAY better for you!)
1/4 cup butter
1 cup half and half cream (you can also use whipping cream--it will taste even better, but I never have it on hand, and this does the trick too...) 
1 cup parmesan cheese
1 clove garlic
pepper to taste.

In saucepan heat butter until foaming, add garlic and cream.  Heat cream through and add parmesan.  Continue to heat until it thickens slightly.  Add pepper, stir.  

Assembly:
Shape pizza dough into a large rectangle on a cookie sheet.  Place broccoli mixture down centre of rectangle and then fold one long end over to middle.  Fold both short ends towards the middle and then finally the last long end.  Pinch shut completely.  Cut 3-4 small slits in top to allow steam to escape.  Bake at 400 degrees about 20 minutes or so.

Tip:  You can also make these in the "regular" calzone half moon shape--one batch of dough will approx 4 small calzones.
Enjoy!

Bread Machine Love

The reason I started making bread was because I got a new Bread Machine for Christmas a couple of years ago.
Looking at the ingredient listing on a loaf of bread, or package of pizza dough was to say the least, a little unnerving.  Knowing how few (basic) ingredients are required for these items, it shocked me to find 10, 15, 20 or even 37 ingredients listed on the packaging!
Also, knowing how EASY it is to use a bread machine and how much money you can save using one--made it a no-brainer for me.
My Mom acquired this recipe out of the newspaper in 1987...the original called for rising the dough in the microwave (which if you are interested in, let me know and I am happy to forward the original instructions...).  I have adapted it for the bread machine, and find it is not only one I make regularly, but also one that I use for a few different items--which makes it so versatile!!
Bread Machine Pizza Dough
Place in bread machine in this order:
1tsp salt
1tsp sugar
1 1/3 cup hot water
3 cups flour
2 tsp quick rise yeast
Place the machine on the dough setting (feel free to use the time if necessary--that way you can have dough ready when you come home from work--ready to make pizza!). 
Most often I use this dough for:
Pizza
Calzones (I will share our favourite recipe with you tomorrow...)
Garlic Sticks
Foccaccia





Garlic Sticks with Bread Machine Pizza Dough
1/2 batch of pizza dough (freeze the other half, or use tomorrow...)

4 tbsp olive oil
2 cloves garlic
cracked pepper 
2 cups grated cheese
1/4 cup parmesan


In a small bowl mix olive oil, pepper and crushed garlic.  Let sit about 20-30 min.
Spread pizza dough into a rough rectangle shape on a cookie sheet--leave the dough about 1-1 1/2 inches thick.
Spread oil/garlic over dough and top with grated cheese and parm.  Bake at 400degrees for 20 minutes.  Cut into fingers and serve.
Enjoy!

Just a quickie...

Here is a quickie for you...(and not the kind you are thinking of! :)  Bil and I love this one when it is just the 2 of us for dinner!

Sausage and Peppers
1 pkg sausuage (..my choice, what else?  Oktoberfest Sausage :)
1 28oz can diced no salt tomatoes
1yellow pepper cut into chunks
1 red pepper cut into chunks
1 onion cut into wedges
2 tbsp olive oil
2tbsp red wine vinegar or balsamic
pepper 

Mix all ingedients in a casserole dish but the sausage.  Place sausage on top and bake for about 1 hour.  Serve with nice warm crusty bread to soak up all the juicy bits.
Enjoy!

Tough Nut

My youngest niece, adorable as she is, is fairly ambivalent to food most of the time.  She will always eat what you give her-she isn't picky-, but she doesn't eat much, and she doesn't really have any preferences. Holy hard for me--How can I show her my love? :)

She is coming this weekend with her brother and sister to spend a day with us,  something I am really looking forward too--lots of fun!

I try to ensure that I have something for lunch and dinner that will be special for each of the kids.  I know what my oldest niece loves--pulled pork -- and try to make it for her often.  My little man loves to eat anything you give him--he is so easy to please!  But my little R, she is a tough nut to crack--she is even  uncommitted to choosing dessert!

That is until I discovered this little gem...I think she ate half the pan the last time I made them--I have NEVER seen her eat anything like she ate these--it was hilarious!

So, you can try these for your tough nut--it will make their tummies smile I am sure!

Little R's Peanut Butter Squares
1 cup peanut butter (smooth or crunchy, your choice, both are good)
1/2 cup sugar
1 egg.
3/4 cup chocolate chips 


Mix all ( except chocolate chips) together with a spatula until well combined.  Flatten into a 9x9 square pan and sprinkle chips over evenly.  Bake at 325 degrees for 20 min.  Remove from oven and let sit for about 5 minutes.  Using a spatula spread the chocolate chips evenly over pan--let cool completely before you cut into squares. 
Yum!
Enjoy

Change a little this, change a little that...

So I finally got the pot-luck barley recipe that I told you about a couple of weeks ago.  Made it tonight for dinner--YUMMY!  Madeleine even asked for seconds (please take out any mushrooms Mom...)

As I was getting ready to prepare this delicious (and so good for you!) dish, I read through the recipe and decided to change a few things.  It occurred to me how often I do this--use a recipe as a "guideline" and change the amount of an ingredient, add something, take away something or substitute an item.

This was one of those recipes...not that the original (that I had at the potluck) wasn't good--because it was!  But because I try to stick to as much fresh and or as "close to natural as possible" ingredients.  Substituting fresh over processed items in a recipe not only make the recipe healthier for your family, they most often make it taste better too!  ...with NO difference in the time to prepare!

How many recipes do you have that you can change, add or substitute--to make it healthier and tastier?

I'm going to give you both recipes, the original, and my adapted recipe.

Mushroom and Barley Casserole (original--this copy says it came from Jackie McMann in 1995...) 

1 cup pearl barley
3 onions chopped
3 cans sliced mushrooms
1/2 pound butter
3 cups beef or chicken boullion (4 oxo cubes in 3 cups water)
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2tsp worchestershire sauce
1tsp soy sauce
dash hot sauce

Saute onions and mushrooms in butter.  Add barley, broth and spices and let simmer with lid on till barley is cooked (about 40 minutes). 

...can you say sodium overload?? :)

Mushroom and Barley Casserole (Bonnie Style)


1 cup pearl barley
3 onions chopped
15-20 button mushrooms sliced
2 tbsp butter, 1 tbsp olive oil
2 cups chicken stock (this is why I keep homemade in the freezer frozen in 2 cup containers!)
1 cup water
1/2 tsp cracked pepper
1 clove garlic minced
2 tsp worchestershire sauce
1 tsp soy sauce
1/2 tsp hot sauce 

Saute onions and mushrooms in butter/oil combo.  Add barley, broth and spices and let simmer with the lid on until barley is cooked (about 40 min).

Tip:  Madeleine liked hers mixed with peas--I don't see why you couldn't add the frozen peas about 1-2 minutes before serving--just enough time to heat them up...


Enjoy!

What???

Bil told me this morning about an article he read online (Toronto sun online-egg vs. double down) that stated "Eggs are worse than the KFC Double Down".  WHAT???

This kind of headline grabbing sensationalism is so crazy and confusing to so many--I am a pretty informed consumer, with more than average info on food, disease, and health--and I find it so frustrating and confusing sometimes to have to sift through  this craziness in our news media to try and find out the truth, and/or make educated decisions about food choices.  This kind of misleading info is exactly why our food industry and our news media need to change--to be in favour of  the health of the consumer.

What is your reaction to a headline like that?

Can you fathom that a highly processed, mechanically separated, sodium laden, trans fat filled meat only sandwich is better for you than a simple egg?

 Now, let's be fair--the article was about the cholesterol level in an egg vs the cholesterol level in a Double Down (...which if you do some research you will find that science has proven it is NOT the amount of cholesterol that you ingest that is the problem--it is the amount of trans fat, saturated fat, inactivity and low amounts of vegetable fiber that are the REAL cholesterol problem...but that is another post altogether!...)

It was not comparing the sodium levels, the trans fat levels, the level of processing involved or any other relevant topic when it comes to making healthy choices. So, in regards to the cholesterol level--yes an egg does have a higher level of cholesterol than a Double Down- they got that part right.

But seriously...an egg is worse than a Double Down?  Seriously?...

So in protest, here is my Egg Salad recipe--me and my Dad's ( ...nice grammar, huh?) favourite sandwich.  You don't always need a funeral to enjoy one...

Egg Deliciousness 
( aka Egg Salad Sandwiches) 
6 hard boiled eggs peeled and chopped
1 green onion chopped very fine
1 small rib of celery chopped very fine
1/4 red pepper chopped very fine
1/4 cup mayonnaise
1/2 tsp dill
salt and pepper to taste 

Mix all ingredients together  until well combined.  Add a little more mayo of too dry.  Spread on Grandma's homemade bread  (buttered first of course) and top with a little lettuce if you like.
Enjoy!

Fast doesn't have to equal junk....

Every find yourself running short on time for cooking dinner?  Think you have lots of time, only to realize you have half an hour until dinner is on the table? Ever come home  late from work and need dinner quick?

I think most of us, even if not on a regular basis, find this the case every once in a while.  Occasionally I have been tempted to stop on the way home and pick up something quick--I usually find myself disappointed at the results.  So much "quick food"  is junk!  It doesn't taste that great, and is full of  ???? who knows what!  What I would love to see, is someone to offer food that is fast/quick to prepare--but is just as healthy and money conscious as what I would make at home--am I asking too much??

In any case, I have come up with quite a few quick meals at home.  Here is one--just perfect for days like today--where I was short on prep time...

Roasted Vegetable Naan Sandwiches
(depending on the number of sandwiches you need--you can adjust the quantities accordingly--this recipe is for 2-3 sandwiches)


1-2 red or yellow peppers, seeded and cut into wedges
2 small tomoatoes or 1 large sliced thinly
1 large onion, sliced into rounds, same thickness as tomatoes
olive oil
salt and pepper

Lay prepared vegetables in a single layer on a cookie sheet and lightly drip olive oil over--toss or turn over veg. to coat.  Sprinkle salt and pepper on top.  Place in 400 degree oven for about 20 minutes-1/2 hour .

In the mean time mix and set aside:
1/4 cup sour cream
2 tbsp mayonnaise
1tbsp dried herb/garlic seasoning or dried pesto seasoning

When vegetables are done--nice and soft and golden brown--take out of oven and heat Naan bread  (sprinkle with water and cook for 4 min at 400 degrees).

When Naan is done, cut in half, spread both sides with sandwich spread and top with roasted vegetables.  Easy, fast, delicious!
Enjoy!

I Love Guacamole!

I'm not sure if there is anything nature provides that is more perfect than the Avocado. Sure you may argue that the banana is perfect or a beautiful beefsteak tomato--but the truth of the matter to my taste buds, is that the avocado has them beat, hands down.

Not only is it delicious, but it is versatile ( great chopped up in salad, spread over a toasted bagel, grilled or in guacamole) and SO good for you (did you know that they help to regulate blood pressure, and help prevent macular degeneration in your eyes??!!)!  I just wish they were available locally!

My family gets tired of hearing "I LOVE guacamole" every time we have it--let me know if your family gets tired of hearing it too...

I Love Guacamole, Guacamole
1 green onion, finely chopped
1 small tomato, finely chopped
juice of 1 lime
1-2 avocados, depending on how much you want to make
pinch cumin
salt
1 tbsp chopped cilantro 

Cut avocado in half, and scoop out flesh.  Squash gently with a fork and add all other ingredients, mix until well combined and the texture is how you like it.  ( I like mine a little chunky--with the avocado not too mushy).  Keep the pit in your guacamole until ready to eat, it helps it to not oxidize as quickly. 
Enjoy with any mexican meal or just tortilla chips!