I know there are many derogatory jokes and comments made about the almighty "meatloaf", but I have to say I do enjoy a good loaf of meat (and I think secretly, so do you...). There is something so homey, so cozy and comfortable about meatloaf and the fixings that come with it...what a great way to end a day.
There are as many meat loaf recipes as there are kitchens, I think--so many possibilities of combinations! Here is one that came from Taste of Home 1999 annual recipes--a little fancier than your traditional meatloaf, and really tasty....it might even be good enough to serve to company!
Stuffed Meat Loaf
1 1/2 pounds ground beef
1 egg
3 tbsp milk
1/4 cup ketchup
salt and pepper to taste
Stuffing
1/2 pound fresh mushrooms sliced
1 med onion, chopped
1 tbsp butter,
2 cups soft bread crumbs (day old crumbled bread works the best!-rather than dry granular bread crumbs)
1/2 tbsp fresh thyme
2 tbsp fresh parsley
salt and pepper to taste.
In a large bowl, combine egg, milk, beef, ketchup and S&P. Pat half of the meat mixture into a loaf pan.
For Stuffing, saute mushrooms and onion in butter until tender. Add bread crumbs, parsley, thyme and S&P and saute until crumbs are lightly browned. Spoon over meat layer and cover with remaining meat. Press down gently.
Bake for 1 hour at 350 degrees,drain fat if necessary.
Wednesday, March 30, 2011
Tuesday, March 29, 2011
it's all in the details
One of the most important things I have learned about cooking is that a great meal is not always made by fancy ingredients, high skill, difficult techniques or complicated recipes. A great meal is made by the details.
What kind of details? Small, but important things that take a simple meal and make it super.
Here is an example:
When I was a kid, my dad often cooked fried potatoes. I would pick through them to find all the brown crispy ones--because we all know they are the best ones!
Sounds silly, but now, I take the time to make sure as many of the potatoes in the pan get as brown and crispy as they can. I make sure that I use a butter/oil combo, make sure the pan is hot enough, make sure I give the potatoes enough time to brown properly and make sure I add enough salt to make them extra tasty. Doesn't take long, doesn't take skill--it just takes attention.
How many little details do you skip or not include or rush through? Next time you are making your favourite meal, take the time to think about the details...all the little things that could make it even better!
Here is a super simple, but easy recipe--so yummy if you include the details!!
Baked Sausage and Onions
1 pkg Octoberfest Sausage
1 onion, sliced
In a pan that can be used on the stove and in the oven, poach sausages for a few minutes to pre-cook slightly. (to poach, just add a little water to the frypan and cover, cook on med heat for about 7 minutes) Once liquid has evaporated, top with sliced onions. Bake uncovered in the oven about 1 hour 15 minutes--or until bottom of sausages are really nice and brown, but not burnt. (...this is the most important detail--sounds silly, but it adds such a richness to the flavour!)
Serve with the onions, fried potatoes and your favourite veg!
What kind of details? Small, but important things that take a simple meal and make it super.
Here is an example:
When I was a kid, my dad often cooked fried potatoes. I would pick through them to find all the brown crispy ones--because we all know they are the best ones!
Sounds silly, but now, I take the time to make sure as many of the potatoes in the pan get as brown and crispy as they can. I make sure that I use a butter/oil combo, make sure the pan is hot enough, make sure I give the potatoes enough time to brown properly and make sure I add enough salt to make them extra tasty. Doesn't take long, doesn't take skill--it just takes attention.
How many little details do you skip or not include or rush through? Next time you are making your favourite meal, take the time to think about the details...all the little things that could make it even better!
Here is a super simple, but easy recipe--so yummy if you include the details!!
Baked Sausage and Onions
1 pkg Octoberfest Sausage
1 onion, sliced
In a pan that can be used on the stove and in the oven, poach sausages for a few minutes to pre-cook slightly. (to poach, just add a little water to the frypan and cover, cook on med heat for about 7 minutes) Once liquid has evaporated, top with sliced onions. Bake uncovered in the oven about 1 hour 15 minutes--or until bottom of sausages are really nice and brown, but not burnt. (...this is the most important detail--sounds silly, but it adds such a richness to the flavour!)
Serve with the onions, fried potatoes and your favourite veg!
Monday, March 28, 2011
My Little Love Muffin
I finally bought a new muffin tin. I think...no, I know I am in love. I have made more muffins in the last 2 weeks, than in the last 2 months. It is the answer to all my Muffin Dreams...
It amazes me how much easier a good kitchen tool/gadget can make kitchen work. We all have our favourites--things we cannot do without in the kitchen. Here is a short list (in no particular order) of my fave's for kitchen work:
1. Good quality, sharp knives--balance is everything!
2. High Grade (18/10) stainless steel, heavy bottom pots and frying pans
3. Non stick cookie sheets (not jelly pans...cookie sheets have no sides, jelly pans do)
4. Non Stick muffin tray (...my new love!)
5. Pampered chef large batter bowl/measuring cup
6. stainless steel whisk
7. Tupperware Quick Chef (food chopper)
8. Silicone spatula
9. wooden spoon
Here is a new muffin recipe..yummy!
Pumpkin Pecan Muffins
2 1/2 cups flour
1/2 cup sugar
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup pumpkin
1/2 cup sour milk (add a squeeze of lemon to your milk and let sit for 10 min to sour)
1/4 cup oil
1/2 cup pecans
Topping
1/3 cup br sugar
1/3 cup finely chopped pecan
1/4 cup flour
1/4 cup butter
Combine dry ingredients. Mix wet ingredients and combine with dry. Stir until just combined--don't over mix. Fold in pecans. Divide into muffin tin.
Combine topping ingredients and sprinkle over batter. Bake at 375 for 25 minutes.
It amazes me how much easier a good kitchen tool/gadget can make kitchen work. We all have our favourites--things we cannot do without in the kitchen. Here is a short list (in no particular order) of my fave's for kitchen work:
1. Good quality, sharp knives--balance is everything!
2. High Grade (18/10) stainless steel, heavy bottom pots and frying pans
3. Non stick cookie sheets (not jelly pans...cookie sheets have no sides, jelly pans do)
4. Non Stick muffin tray (...my new love!)
5. Pampered chef large batter bowl/measuring cup
6. stainless steel whisk
7. Tupperware Quick Chef (food chopper)
8. Silicone spatula
9. wooden spoon
Here is a new muffin recipe..yummy!
Pumpkin Pecan Muffins
2 1/2 cups flour
1/2 cup sugar
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup pumpkin
1/2 cup sour milk (add a squeeze of lemon to your milk and let sit for 10 min to sour)
1/4 cup oil
1/2 cup pecans
Topping
1/3 cup br sugar
1/3 cup finely chopped pecan
1/4 cup flour
1/4 cup butter
Combine dry ingredients. Mix wet ingredients and combine with dry. Stir until just combined--don't over mix. Fold in pecans. Divide into muffin tin.
Combine topping ingredients and sprinkle over batter. Bake at 375 for 25 minutes.
Thursday, March 24, 2011
Waste, Waste and More Waste
Do you think about how much waste comes in and goes out of your home?
How much waste is left from dinner last night that no one will eat, or how much packaging waste there is from the "lunch stuff" you bought this week. How about how much unnecessary waste created by not being able to eat all of what you buy fast enough, before it goes bad in the fridge (....like produce!?).
I have spent the last couple of years becoming an "expert" at waste control at our house (...OMG that makes me sound like such a dork!!). In all seriousness though, there are so many places we can eliminate unnecessary waste in our homes--such a gift to the planet--and your pocket book!
Here are some the ways we have stopped being so wasteful in our home:
1. Having enough re-useable containers-in all sizes--that I no longer need to buy Plastic Baggies or Plastic wrap.
2. The same re-useable containers eliminate the need to purchase individual servings of yogurt, applesauce etc..one large container split up--cheaper and less waste!
3. Use cotton/linen napkins instead of disposable or paper towels. (my extended family thinks I am crazy on this one...I only buy paper towels now when I am cooking a turkey, every other clean up I use napkins--and really, it only creates an extra 1/4 load of laundry per week--why wouldn't you??)
4. Become a "left-over" afficianado-there are so many ways to use up leftovers, and make them delicious. Dust off some of your Grandma's cookbooks...they often can be the best sources of recipes to use leftovers. (...how much waste to you think there was during the Depression...)
5. Cook only the amount your family will eat. If they won't eat leftovers...make sure you don't have any.
6. Buy only as much as you need.
7. Use a product to extend the life of your produce--so that you can eat all of what you buy (like Fridgesmart by Tupperware).
8. If you don't need it all for a particular recipe (like half the can of tomato paste, or half the pasta sauce, or half a can of beans) FREEZE it. You an use it next time you make that recipe.
9. Cook more at home. Take out creates waste. So does the "lunch stuff" like granola bars, and other individually wrapped items.
If there are ways you have found that save you waste--Let me know! I want to hear what you and your family are doing to reduce the amount of waste that leaves your home!
2 ways to use up leftover baked potatoes:
Double Stuffed Potatoes
Cut baked potato in half, scoop out the middle. Mash with a fork and add grated cheese, green onion, bacon, and any other veg you like (broccoli is a good one!) Mix well and stuff back into the potato shell. Bake at 350 for about 20 min.
Fried Potatoes
Cut up baked potatoes (with the skin still on). Melt 1 tbsp butter, 1 tbsp olive oil in frying pan. When hot add potatoes and season with salt. Fry on med-high heat until golden brown. (the trick to good fried potatoes is to make sure the pan is hot enough, and fry them long enough to get a good crisp to them!) Add in a little chopped green onion at the end and serve.
How much waste is left from dinner last night that no one will eat, or how much packaging waste there is from the "lunch stuff" you bought this week. How about how much unnecessary waste created by not being able to eat all of what you buy fast enough, before it goes bad in the fridge (....like produce!?).
I have spent the last couple of years becoming an "expert" at waste control at our house (...OMG that makes me sound like such a dork!!). In all seriousness though, there are so many places we can eliminate unnecessary waste in our homes--such a gift to the planet--and your pocket book!
Here are some the ways we have stopped being so wasteful in our home:
1. Having enough re-useable containers-in all sizes--that I no longer need to buy Plastic Baggies or Plastic wrap.
2. The same re-useable containers eliminate the need to purchase individual servings of yogurt, applesauce etc..one large container split up--cheaper and less waste!
3. Use cotton/linen napkins instead of disposable or paper towels. (my extended family thinks I am crazy on this one...I only buy paper towels now when I am cooking a turkey, every other clean up I use napkins--and really, it only creates an extra 1/4 load of laundry per week--why wouldn't you??)
4. Become a "left-over" afficianado-there are so many ways to use up leftovers, and make them delicious. Dust off some of your Grandma's cookbooks...they often can be the best sources of recipes to use leftovers. (...how much waste to you think there was during the Depression...)
5. Cook only the amount your family will eat. If they won't eat leftovers...make sure you don't have any.
6. Buy only as much as you need.
7. Use a product to extend the life of your produce--so that you can eat all of what you buy (like Fridgesmart by Tupperware).
8. If you don't need it all for a particular recipe (like half the can of tomato paste, or half the pasta sauce, or half a can of beans) FREEZE it. You an use it next time you make that recipe.
9. Cook more at home. Take out creates waste. So does the "lunch stuff" like granola bars, and other individually wrapped items.
If there are ways you have found that save you waste--Let me know! I want to hear what you and your family are doing to reduce the amount of waste that leaves your home!
2 ways to use up leftover baked potatoes:
Double Stuffed Potatoes
Cut baked potato in half, scoop out the middle. Mash with a fork and add grated cheese, green onion, bacon, and any other veg you like (broccoli is a good one!) Mix well and stuff back into the potato shell. Bake at 350 for about 20 min.
Fried Potatoes
Cut up baked potatoes (with the skin still on). Melt 1 tbsp butter, 1 tbsp olive oil in frying pan. When hot add potatoes and season with salt. Fry on med-high heat until golden brown. (the trick to good fried potatoes is to make sure the pan is hot enough, and fry them long enough to get a good crisp to them!) Add in a little chopped green onion at the end and serve.
Wednesday, March 23, 2011
How Often Do You Fake It?
I have seen some of this info before, but this video does such a great job of exposing the FAKERS once and for all. If for no other reason, this is why you should read your ingredient listings...know what to look for, and know what you don't want to feed yourself or your family...Just be aware...
FAKE Blueberries
Blueberries are a "superfood"--highly delicious and nutritious..so good for you!
Blueberry Coffee Cake (from Blueberry-recipe.com)
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs slightly beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries
ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk
DIRECTIONS:
Heat oven to 375. Grease a 13x9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.
Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.
FAKE Blueberries
Blueberries are a "superfood"--highly delicious and nutritious..so good for you!
Blueberry Coffee Cake (from Blueberry-recipe.com)
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs slightly beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries
ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk
DIRECTIONS:
Heat oven to 375. Grease a 13x9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.
Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.
Tuesday, March 22, 2011
Fast and Furious
We all like a fast and easy meal...here is one of our faves--you can use store bought tortillas if you like, or if you have some Homemade Tortillas in the freezer you can use them instead.
Chicken Wraps
2-4 boneless skinless chicken breasts
1/4 cup Vinaigrette Salad Dressing (Balsamic, lemon, whatever kind you like...)
Marinate Chicken in salad dressing for at least 15 minutes.
Meanwhile, prepare a batch of Simply Salsa and grate 1 cup of your favourite cheese.
Grill chicken until no longer pink, and slice into 1 inch strips.
Place chicken onto wrap with some sour cream, cheese and a generous portion of the Salsa, wrap it up and enjoy!
Chicken Wraps
2-4 boneless skinless chicken breasts
1/4 cup Vinaigrette Salad Dressing (Balsamic, lemon, whatever kind you like...)
Marinate Chicken in salad dressing for at least 15 minutes.
Meanwhile, prepare a batch of Simply Salsa and grate 1 cup of your favourite cheese.
Grill chicken until no longer pink, and slice into 1 inch strips.
Place chicken onto wrap with some sour cream, cheese and a generous portion of the Salsa, wrap it up and enjoy!
Monday, March 21, 2011
The Cereal Aisle is My Nemesis...
Total meltdown in the cereal aisle this weekend...it has become my nemesis.
"Mom, can I have Apple Jacks, How about Fruit Loops? I would really like to try (fill in the blank here, there are too many to mention....)" Ummm....how about NO? "But this one is "healthy"!"--yeah right! So, we had a lesson this weekend in the middle of the cereal aisle...one of us ranting, the other ignoring.
I felt that it was time to really explain, to the best of my ability, the reasons why I won't buy cereal at the grocery store. I am not sure how much she paid attention to, but I do know that I heard a little "Oh, I see" during part of the rant in the store.
Here are a few of the reasons why I won't buy cereal...this is a general list, and each item certainly does not apply to all cereals, but you get the drift...
*too much sugar
*have you looked at the ingredient listing? If it has more than 5 ingredients and/or more than one I can't pronounce or don't know what it is, it won't make it into the cart
*artificial colours and/or flavours
*too many preservatives and additives
*too much sodium
*sneaky marketing tactics--directed towards our children Have a look here Cereal Marketing
*"health" cereals that have more sugar, sodium and derived fibres than necessary
*little nutrition (breakfast is the most important meal--do you really want to start it with little or no nutrients?)
So, all that being said--what do you have for breakfast that is healthy, that is good for you, that is tasty, that is quick?
If you haven't already, you can try:
Breakfast Pita's
Granola
Oatmeal
or
pancakes
Granted, the pitas granola and pancakes take a little forethought in preparation--but the granola will keep for weeks in a sealed container, and the pita's and pancakes freeze like a dream to reheat in the toaster.
Fruit Salad
(enough for 2-3 breakfasts--will keep for a couple of days in the fridge--you can substitute just about any fruit or berry that you like!)
1 apple chopped into chunks
1 banana sliced
1/2 cup blueberries
1/2 cup strawberries sliced
2 peaches sliced
Squeeze of lemon and zest from half a lemon or orange
1-2 tsp sugar to taste
Add all fruit together, toss well and determine if you need more sugar. Allow to sit a bit before eating to allow the juices to mingle--in fact you can make it the night before if you like--although if it is going to sit overnight or for a couple of days, I will omit the banana and substitute an orange or more berries) :)
Serve with yogurt, top with nuts or a bit of granola--what could be easier or better for you?
"Mom, can I have Apple Jacks, How about Fruit Loops? I would really like to try (fill in the blank here, there are too many to mention....)" Ummm....how about NO? "But this one is "healthy"!"--yeah right! So, we had a lesson this weekend in the middle of the cereal aisle...one of us ranting, the other ignoring.
I felt that it was time to really explain, to the best of my ability, the reasons why I won't buy cereal at the grocery store. I am not sure how much she paid attention to, but I do know that I heard a little "Oh, I see" during part of the rant in the store.
Here are a few of the reasons why I won't buy cereal...this is a general list, and each item certainly does not apply to all cereals, but you get the drift...
*too much sugar
*have you looked at the ingredient listing? If it has more than 5 ingredients and/or more than one I can't pronounce or don't know what it is, it won't make it into the cart
*artificial colours and/or flavours
*too many preservatives and additives
*too much sodium
*sneaky marketing tactics--directed towards our children Have a look here Cereal Marketing
*"health" cereals that have more sugar, sodium and derived fibres than necessary
*little nutrition (breakfast is the most important meal--do you really want to start it with little or no nutrients?)
So, all that being said--what do you have for breakfast that is healthy, that is good for you, that is tasty, that is quick?
If you haven't already, you can try:
Breakfast Pita's
Granola
Oatmeal
or
pancakes
Granted, the pitas granola and pancakes take a little forethought in preparation--but the granola will keep for weeks in a sealed container, and the pita's and pancakes freeze like a dream to reheat in the toaster.
Fruit Salad
(enough for 2-3 breakfasts--will keep for a couple of days in the fridge--you can substitute just about any fruit or berry that you like!)
1 apple chopped into chunks
1 banana sliced
1/2 cup blueberries
1/2 cup strawberries sliced
2 peaches sliced
Squeeze of lemon and zest from half a lemon or orange
1-2 tsp sugar to taste
Add all fruit together, toss well and determine if you need more sugar. Allow to sit a bit before eating to allow the juices to mingle--in fact you can make it the night before if you like--although if it is going to sit overnight or for a couple of days, I will omit the banana and substitute an orange or more berries) :)
Serve with yogurt, top with nuts or a bit of granola--what could be easier or better for you?
Sunday, March 20, 2011
Cake Day
I am all for good, healthful eating...most of the time. But sometimes, my soul craves a good cake. It lightens my spirits, warms my heart and spreads the love around. Baking (and eating-ha!) old fashioned, simple ingredient cake and cookie recipes brings me closer to spirit and allows me to be more present than anything else I do...that makes it good for my soul,even if it isn't good for my body...
As all my great cake recipes, this one comes from Food that Really Schmecks--it is the perfect white cake base for birthday cake, upside down cake, you name it. Flavourful, but simple enough to perfectly balance a super chocolatey butter cream frosting--it is perfection! Make this one in a 9x9 square or a 7x10 rectangle for a nice thick cake...
Perfection Cake (White Cake)
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 1/4 cup flour
1/2 tsp salt
2 tsp baking powder
1 cup milk
1 tsp vanilla (optional--I only put it in if I am using white butter cream icing too)
Cream butter, add sugar and continue creaming until light.. Add eggs and continue to mix until well blended and fluffy. Mix flour, salt baking soda together and mix alternately into the creamed mixture with the milk. Beat until well combined. Pour into well buttered pan and bake at 350 approx 45 minutes (depending on the weather, this one can cook up to 55 minutes).
Today we topped this with Chocolate Butter Cream Icing--yum, my soul is happy!
As all my great cake recipes, this one comes from Food that Really Schmecks--it is the perfect white cake base for birthday cake, upside down cake, you name it. Flavourful, but simple enough to perfectly balance a super chocolatey butter cream frosting--it is perfection! Make this one in a 9x9 square or a 7x10 rectangle for a nice thick cake...
Perfection Cake (White Cake)
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 1/4 cup flour
1/2 tsp salt
2 tsp baking powder
1 cup milk
1 tsp vanilla (optional--I only put it in if I am using white butter cream icing too)
Cream butter, add sugar and continue creaming until light.. Add eggs and continue to mix until well blended and fluffy. Mix flour, salt baking soda together and mix alternately into the creamed mixture with the milk. Beat until well combined. Pour into well buttered pan and bake at 350 approx 45 minutes (depending on the weather, this one can cook up to 55 minutes).
Today we topped this with Chocolate Butter Cream Icing--yum, my soul is happy!
Thursday, March 17, 2011
In the Village...
We have a little "village" by our house--Belmont Village to be exact. It isn't really a village--it was designed in the 1950's and placed bang in the middle of the city (engineering ingenuity at it's best!) It is a pretty great place to visit though...shops, restaurants, atmosphere.
My favourite restaurant in the village is The Village Creperie. I know you are already aware of my love affair with crepes, so it will most likely not be a surprise to you that I LOVE this place. You also, by now, must be aware of how rarely I part with my money at a restaurant (...because the burden of being a good cook, is that so often I can make things better at home...). This little bistro is such a treat!!
Cute and cozy, great service and lovely atmosphere. And the food? Some of the yummiest around--very reasonably priced ($10-$14 per entree), unique savoury (and mostly organic) combinations to fill your Buckwheat Crepe and delectable inclusions to tempt your taste buds in the sweet crepes. So enjoyable--next time you are near the village you should stop by for a bite!
My favourite type of savoury crepe is a staple in the French parts of the world--so simple and relatively easy--they make them at the Village Creperie too, if you go, make sure you order your egg "flat".
La Complete (or Ham, Egg and Cheese)
(this particular recipe came from Baking Bites--one of my fave blogs!--she has some wonderful photos to go with this recipe-you can find them Here)
1/3 cups milk
2/3 cup water
1 1/2 cups flour
4 large eggs
1/4 tsp salt
2 tsp vegetable oil
In a large bowl, combine all ingredients and whisk until very smooth. This can also be done in a food processor. Set batter aside to rest for about 15 minutes before using. Batter can also be covered and refrigerated for up to two days.
For Filling, per crepe:
1 large egg Scrambled
approx. 2-oz Havarti or Swiss cheese
approx. 1 or 2-oz Ham
Add some butter to a large frying pan (about 12-inches) and heat over high heat. Pour about 1/3 cup crepe batter into the pan and tilt the pan to swirl it around and coat it with a single, even layer. Once the first side cooks, flip the crepe. Pour the egg into the center of the crepe, the spread it around. Allow crepe to continue cooking until egg is set. Season with pepper, if desired.
Top with Cheese and allow to melt, top with a layer of ham. Fold in half, and then in half again.
Voila--brunch perfection!
My favourite restaurant in the village is The Village Creperie. I know you are already aware of my love affair with crepes, so it will most likely not be a surprise to you that I LOVE this place. You also, by now, must be aware of how rarely I part with my money at a restaurant (...because the burden of being a good cook, is that so often I can make things better at home...). This little bistro is such a treat!!
Cute and cozy, great service and lovely atmosphere. And the food? Some of the yummiest around--very reasonably priced ($10-$14 per entree), unique savoury (and mostly organic) combinations to fill your Buckwheat Crepe and delectable inclusions to tempt your taste buds in the sweet crepes. So enjoyable--next time you are near the village you should stop by for a bite!
My favourite type of savoury crepe is a staple in the French parts of the world--so simple and relatively easy--they make them at the Village Creperie too, if you go, make sure you order your egg "flat".
La Complete (or Ham, Egg and Cheese)
(this particular recipe came from Baking Bites--one of my fave blogs!--she has some wonderful photos to go with this recipe-you can find them Here)
1/3 cups milk
2/3 cup water
1 1/2 cups flour
4 large eggs
1/4 tsp salt
2 tsp vegetable oil
In a large bowl, combine all ingredients and whisk until very smooth. This can also be done in a food processor. Set batter aside to rest for about 15 minutes before using. Batter can also be covered and refrigerated for up to two days.
For Filling, per crepe:
1 large egg Scrambled
approx. 2-oz Havarti or Swiss cheese
approx. 1 or 2-oz Ham
Add some butter to a large frying pan (about 12-inches) and heat over high heat. Pour about 1/3 cup crepe batter into the pan and tilt the pan to swirl it around and coat it with a single, even layer. Once the first side cooks, flip the crepe. Pour the egg into the center of the crepe, the spread it around. Allow crepe to continue cooking until egg is set. Season with pepper, if desired.
Top with Cheese and allow to melt, top with a layer of ham. Fold in half, and then in half again.
Voila--brunch perfection!
Wednesday, March 16, 2011
What are you waiting for?
Had some sad news today about the lovely lady who was Madeleine's school crossing guard. She passed away on Monday from the side effects of Cancer treatment. I can't say what it is exactly that is effecting me so strongly. I have been overwhelmed with sadness and grief today...seems there may be a few things underlying the surface here.
I didn't know her that well. We had a little 2 minute chat each day as I walked to or from school with Madeleine, which I enjoyed--she always had a little gem to share. She had a beautiful smile and a kind word for everyone. She will be missed, no doubt, the children will be sad she isn't coming back this time.
But I think there is something deeper here, that sometimes is only revealed by an unexpected death or other major event.
A sense of longing to get this life moving closer to the dream. A sense of urgency to get out of the rut, and not get so bogged down with the daily grind that I forget to experience the joy in each day or forget where it is I am going. A sense of sadness that I have already let time slip by...waiting...for what? More money, more time, a better situation...???
I guess what it is I am getting at here is what are you waiting for? We have this habit of waiting...for a special occasion, waiting for the right time, waiting....waiting...waiting...
So--no more waiting--pick your fanciest dinner, set the table, invite the company, indulge in your favourites..today, tomorrow, every day.
~~~
Here is one I have only made for company--although I'm not sure why, it makes such a great sandwich for lunch or picnic. Next time I make this, it will be just for us...I'm not waiting any more.
Antipasto Loaf
1 baguette
1 block cream cheese (room temp)
3tbsp pesto
1/2 cup sun dried tomato(in oil) drained and chopped
1/2 cup marinated artichoke hearts, drained and chopped
2 tbsp fresh grated parmesan
2 cups baby spinach chopped coarsely
Cut baguette in half horizontally and remove a little bread from the centre of each half. Mix cream cheese and pesto until well blended. Spread evenly on bottom of both halves.
Top bottom half with tomatoes, artichokes, parmesan and spinach. Top with other half of baguette, press firmly together. Wrap tightly in plastic wrap and refridgerate up to 24 hours. Slice and serve.
I didn't know her that well. We had a little 2 minute chat each day as I walked to or from school with Madeleine, which I enjoyed--she always had a little gem to share. She had a beautiful smile and a kind word for everyone. She will be missed, no doubt, the children will be sad she isn't coming back this time.
But I think there is something deeper here, that sometimes is only revealed by an unexpected death or other major event.
A sense of longing to get this life moving closer to the dream. A sense of urgency to get out of the rut, and not get so bogged down with the daily grind that I forget to experience the joy in each day or forget where it is I am going. A sense of sadness that I have already let time slip by...waiting...for what? More money, more time, a better situation...???
I guess what it is I am getting at here is what are you waiting for? We have this habit of waiting...for a special occasion, waiting for the right time, waiting....waiting...waiting...
So--no more waiting--pick your fanciest dinner, set the table, invite the company, indulge in your favourites..today, tomorrow, every day.
~~~
Here is one I have only made for company--although I'm not sure why, it makes such a great sandwich for lunch or picnic. Next time I make this, it will be just for us...I'm not waiting any more.
Antipasto Loaf
1 baguette
1 block cream cheese (room temp)
3tbsp pesto
1/2 cup sun dried tomato(in oil) drained and chopped
1/2 cup marinated artichoke hearts, drained and chopped
2 tbsp fresh grated parmesan
2 cups baby spinach chopped coarsely
Cut baguette in half horizontally and remove a little bread from the centre of each half. Mix cream cheese and pesto until well blended. Spread evenly on bottom of both halves.
Top bottom half with tomatoes, artichokes, parmesan and spinach. Top with other half of baguette, press firmly together. Wrap tightly in plastic wrap and refridgerate up to 24 hours. Slice and serve.
Tuesday, March 15, 2011
What is in that Yogurt?
I have finally found a yogurt worth eating! Yeah!
Until recently, I rarely bought yogurt--and shuddered at the thought of having to sift through all the different brands at the store.
It seems that they are all "low-fat", "no-fat", "sugar free", "low sugar", "pro biotic this" and "added that"...you get the point. It has been virtually impossible to find JUST yogurt. No crap, no aspartame, no additives or preservatives. Just yogurt. (What's in your yogurt anyway?)
I don't mind the fruit, in fact I don't even mind the added sugar so much, but I can't handle all the chemically derived additives that end up in the yogurt.
(..which by the way, if you have not had REAL yogurt, you won't know, but most of the store bought stuff doesn't even taste like yogurt, look like yogurt or feel like yogurt in your mouth--the same can be said of Sour Cream...but I digress...)
So, let me share my revelation with you. Liberte--an artisan yogurt made in Montreal. No additives, no preservatives, no crap--JUST yogurt and all the goodness that a cultured dairy product has to offer. So delicious, so rich--good enough for dessert and you don't even have to feel guilty. Amazing!
(...as a side note, Western Dairy, a partner of Liberte-located just outside of Toronto-has the most delicious Sour Cream...a topic for another day)
I love to eat it it this way--for breakfast or dessert!
Yogurt Berry Cups (make as many of these as you need--maybe keep a little extra, you might just want seconds!)
Lemon Liberte Yogurt, stirred well
Fresh Blueberries or Raspberries
Granola or Roasted Pecans or crumbled Oatmeal Caramel Cookies
Layer berries, yogurt and topping. Repeat. Enjoy!
Until recently, I rarely bought yogurt--and shuddered at the thought of having to sift through all the different brands at the store.
It seems that they are all "low-fat", "no-fat", "sugar free", "low sugar", "pro biotic this" and "added that"...you get the point. It has been virtually impossible to find JUST yogurt. No crap, no aspartame, no additives or preservatives. Just yogurt. (What's in your yogurt anyway?)
I don't mind the fruit, in fact I don't even mind the added sugar so much, but I can't handle all the chemically derived additives that end up in the yogurt.
(..which by the way, if you have not had REAL yogurt, you won't know, but most of the store bought stuff doesn't even taste like yogurt, look like yogurt or feel like yogurt in your mouth--the same can be said of Sour Cream...but I digress...)
So, let me share my revelation with you. Liberte--an artisan yogurt made in Montreal. No additives, no preservatives, no crap--JUST yogurt and all the goodness that a cultured dairy product has to offer. So delicious, so rich--good enough for dessert and you don't even have to feel guilty. Amazing!
(...as a side note, Western Dairy, a partner of Liberte-located just outside of Toronto-has the most delicious Sour Cream...a topic for another day)
I love to eat it it this way--for breakfast or dessert!
Yogurt Berry Cups (make as many of these as you need--maybe keep a little extra, you might just want seconds!)
Lemon Liberte Yogurt, stirred well
Fresh Blueberries or Raspberries
Granola or Roasted Pecans or crumbled Oatmeal Caramel Cookies
Layer berries, yogurt and topping. Repeat. Enjoy!
Monday, March 14, 2011
Ahhh Soup!
Soup is liquid comfort. ~Author Unknown
I came across this link on facebook last week, and fell in love! Mark Bittman is a total genius for putting this together! Thanks Mark!
Soup, soup and more soup--except it is easier than you can imagine! This is the only go-to soup making page you will ever need--in excellent simplicity!
Mark Bittman's Customizable Soups
Here is one of our favourite soups--so easy (especially when you have some chicken or turkey stock in the freezer!
Leek Soup (from Taste of Home.com)
- 2 large leeks (white portion only), thinly sliced
- 1/2 pound sliced fresh mushrooms
- 1 garlic clove, minced
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 2-3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
Enjoy!
Sunday, March 13, 2011
So much to do...
So much to do, so little time. Sometimes I feel like I have filled my plate too full. I have to set aside time for my kid, my husband, my family, my friends, my job, my home, ...and time for me? Occasionally the balance seems a little out of whack--time to re-evaluate, change some things up, adjust the priorities ...and be thankful that my life is so full.
Life was just too full to pull off a big meal today--although I did find time this weekend to make Breakfast Pita's and a batch of bread, I didn't have the heart to make much more. Besides, I took my family grocery shopping yesterday (..how come it always costs more than when I shop alone??), and this is what they voted for for dinner tonight.
Wieners and Beans in the Crockpot
3-4 cans brown beans ( if you are lucky and live in the US, you can get Bushes Beans, if you live here like me, you 'll have to make do with whatever is at the store-libby's or heinz are fine)
1 pkg wieners, cut up (we like to use the locally made ones--not so much junk and still tasty-you decide!)
1 onion chopped
6-8 mushrooms sliced
3 tbsp brown sugar
1 tbsp yellow mustard
1 tbsp ketchup
cracked pepper
1/2 tsp crushed chilies
Mix all together in the crock pot and cook on low for 5-6 hours. Serve with some nice crusty bread and maybe a salad... Yummy!
Life was just too full to pull off a big meal today--although I did find time this weekend to make Breakfast Pita's and a batch of bread, I didn't have the heart to make much more. Besides, I took my family grocery shopping yesterday (..how come it always costs more than when I shop alone??), and this is what they voted for for dinner tonight.
Wieners and Beans in the Crockpot
3-4 cans brown beans ( if you are lucky and live in the US, you can get Bushes Beans, if you live here like me, you 'll have to make do with whatever is at the store-libby's or heinz are fine)
1 pkg wieners, cut up (we like to use the locally made ones--not so much junk and still tasty-you decide!)
1 onion chopped
6-8 mushrooms sliced
3 tbsp brown sugar
1 tbsp yellow mustard
1 tbsp ketchup
cracked pepper
1/2 tsp crushed chilies
Mix all together in the crock pot and cook on low for 5-6 hours. Serve with some nice crusty bread and maybe a salad... Yummy!
Friday, March 11, 2011
Thanks!
Just wanted to pass along a note of thanks to all you loyal readers! Your thoughts and love are much appreciated!
...and a special thanks to my Number One fan (..if you don't know who you are, we had lunch today--and it was awesome! :). Just knowing that I have inspired you to think differently about food--and that you and your family are enjoying the benefits of those changes, has made every bit of this "Food-ivore" journey worth every second!
...and if you want to start a fan-club, I wouldn't object !! Ha!
I can't think of a better way to spend my time or energy--you all inspire me!
Thank you!
I am always on the lookout for a new salad recipe--it is such an easy way to incorporate more vegetables in your meal and to add a quick side dish!
I found this recipe today online at www.simplyrecipes.com and adapted it a little to what I had in the fridge and cut the recipe in half. Here is the original recipe, I switched out the almonds, radishes and snow peas, and added walnuts, red peppers and carrot--I think any veg would be great in this one!
Madeleine declared it "brilliant"! I can't think of a better endorsement than that!
2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Serves 14-16.
...and a special thanks to my Number One fan (..if you don't know who you are, we had lunch today--and it was awesome! :). Just knowing that I have inspired you to think differently about food--and that you and your family are enjoying the benefits of those changes, has made every bit of this "Food-ivore" journey worth every second!
...and if you want to start a fan-club, I wouldn't object !! Ha!
I can't think of a better way to spend my time or energy--you all inspire me!
Thank you!
I am always on the lookout for a new salad recipe--it is such an easy way to incorporate more vegetables in your meal and to add a quick side dish!
I found this recipe today online at www.simplyrecipes.com and adapted it a little to what I had in the fridge and cut the recipe in half. Here is the original recipe, I switched out the almonds, radishes and snow peas, and added walnuts, red peppers and carrot--I think any veg would be great in this one!
Madeleine declared it "brilliant"! I can't think of a better endorsement than that!
Napa Cabbage Picnic Salad Recipe
- 2/3 cup slivered almonds
- 1 head napa cabbage thinly sliced or shredded
- 12 ounces snow peas, strings removed, rinsed and thinly sliced
- 1 1/3 cups thinly sliced radishes
- 1 1/3 cups thinly sliced green onions (including greens)
- 1 1/3 cups lightly packed fresh cilantro leaves
- 3 Tbsp rice vinegar (seasoned or unseasoned)
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 1 clove peeled and minced garlic
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne powder
- 1 cup mayonnaise
Method
1 Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Serves 14-16.
Wednesday, March 9, 2011
Credit where credit is due
I am sure by now you know how skeptical I have become of the food industry. The big companies especially--not only for their questionable marketing tactics, but also for their lack of concern for public well being and their half-hearted efforts to created healthier, better products.
That being said, I do have to offer some credit where it is due.
Kraft has a great recipe website.
I go their often when looking for inspiration for a quick and easy meal. I very rarely use their products in a recipe, often substituting ingredients for those that are better for you or tastier, but I do enjoy many of the recipes that they have created with families in mind.
They have recently updated the web page too...making it really easy to search for particulars (like dinner or lunch, meat or veg, side dish or dessert). Although I can't jump on board with many things Kraft offers or does, I can definitely appreciate the effort with which they have created their recipe site.
Here is a good one, we have had this for dinner a few times. Here is Kraft's Link Pork Tenderloin-Kraft Canada, and here is my version of the same recipe (I served with cooked carrots and Gratin Dauphonois (Fancy Scalloped Potatoes...)
Roast Pork Tenderloin with Dijon Cream Sauce
1 pork tenderloin seasoned with cracked pepper
1/4 cup grainy Dijon mustard
1/2 tsp dried thyme
1/2 cup chicken stock
1/2 block regular cream cheese, cubed
Brown pork tenderloin really well on all sides in oil. Set pan aside, you will need it later for the sauce.
Transfer pork to casserole dish and mix mustard and thyme together. Spread evenly all over pork. Bake at 400 for 25-30 minutes (or until done).
When pork is finished cooking heat the pan you set aside with all the brown bits and add the chicken stock. Bring to gentle boil and add cream cheese whisking until melted and well mixed.
Slice pork and top with cream sauce.
Enjoy!
That being said, I do have to offer some credit where it is due.
Kraft has a great recipe website.
I go their often when looking for inspiration for a quick and easy meal. I very rarely use their products in a recipe, often substituting ingredients for those that are better for you or tastier, but I do enjoy many of the recipes that they have created with families in mind.
They have recently updated the web page too...making it really easy to search for particulars (like dinner or lunch, meat or veg, side dish or dessert). Although I can't jump on board with many things Kraft offers or does, I can definitely appreciate the effort with which they have created their recipe site.
Here is a good one, we have had this for dinner a few times. Here is Kraft's Link Pork Tenderloin-Kraft Canada, and here is my version of the same recipe (I served with cooked carrots and Gratin Dauphonois (Fancy Scalloped Potatoes...)
Roast Pork Tenderloin with Dijon Cream Sauce
1 pork tenderloin seasoned with cracked pepper
1/4 cup grainy Dijon mustard
1/2 tsp dried thyme
1/2 cup chicken stock
1/2 block regular cream cheese, cubed
Brown pork tenderloin really well on all sides in oil. Set pan aside, you will need it later for the sauce.
Transfer pork to casserole dish and mix mustard and thyme together. Spread evenly all over pork. Bake at 400 for 25-30 minutes (or until done).
When pork is finished cooking heat the pan you set aside with all the brown bits and add the chicken stock. Bring to gentle boil and add cream cheese whisking until melted and well mixed.
Slice pork and top with cream sauce.
Enjoy!
Tuesday, March 8, 2011
It's Pancake Tuesday!!!!
Yippee! It's pancake Tuesday! When I was a kid, it was the one and only day a year we "might" get pancakes for dinner--only if my Dad was working late, or Mom cooked him something he thought was delicious, and we all thought was gross (...like liver and onions--still GROSS, just saying...)
I was inspired today to make something a little different , not just the usual pancakes and syrup. Something will a little more get up and go, and perhaps a little more fruit too...I would definitely make these again--especially for brunch or a special breakfast..no way I am going to wait until next pancake Tuesday to have these again!
Lemon Raspberry Pancakes with Lemon Curd Topping
Mix:
2 cups flour
3 tbsp sugar
1/2 tsp salt
2 tsp baking powder
zest of 1 lemon
Mix separately:
2 beaten eggs
2 cups milk
3 tbsp melted butter or oil
Combine the wet ingredients with the dry and the juice of 1 lemon (about 1/3 cup give or take). Mix until just combined-don't over mix. Fold in 1 1/2 cups fresh or frozen raspberries. Cook as per usual.
Lemon Curd Topping (this is actually the lemon pie filling from Food that Really Schmecks...)
1 1/4 cup sugar
3tbsp cornstarch
1/2 tsp salt
1 1/2 cup boiling water
3 egg yolks, beaten
zest and juice of 1 lemon
3 tbsp butter
In the top of a double boiler or heavy bottom saucepan mix sugar, cornstarch and salt. Slowly add boiling water stirring constantly bring to a boil. Reduce heat and keep on cooking and stirring until he mixture is quite thick.
Stir a small amount of the hot mixture into the beaten egg yolks; stir in more of the hot mixture (about 1 cup) then blend it with the rest of the hot mixture and keep stirring and heating for 5 minutes. Remove from heat, add butter and zest; then slowly stir in the lemon juice.
Cool down slightly and top Lemon Raspberry Pancakes with a scoop or 2!
Tip: you can make this ahead and keep it in the fridge, or you can use it hot. My favourite way to eat this curd is as a hot pudding...mmm
I was inspired today to make something a little different , not just the usual pancakes and syrup. Something will a little more get up and go, and perhaps a little more fruit too...I would definitely make these again--especially for brunch or a special breakfast..no way I am going to wait until next pancake Tuesday to have these again!
Lemon Raspberry Pancakes with Lemon Curd Topping
Mix:
2 cups flour
3 tbsp sugar
1/2 tsp salt
2 tsp baking powder
zest of 1 lemon
Mix separately:
2 beaten eggs
2 cups milk
3 tbsp melted butter or oil
Combine the wet ingredients with the dry and the juice of 1 lemon (about 1/3 cup give or take). Mix until just combined-don't over mix. Fold in 1 1/2 cups fresh or frozen raspberries. Cook as per usual.
Lemon Curd Topping (this is actually the lemon pie filling from Food that Really Schmecks...)
1 1/4 cup sugar
3tbsp cornstarch
1/2 tsp salt
1 1/2 cup boiling water
3 egg yolks, beaten
zest and juice of 1 lemon
3 tbsp butter
In the top of a double boiler or heavy bottom saucepan mix sugar, cornstarch and salt. Slowly add boiling water stirring constantly bring to a boil. Reduce heat and keep on cooking and stirring until he mixture is quite thick.
Stir a small amount of the hot mixture into the beaten egg yolks; stir in more of the hot mixture (about 1 cup) then blend it with the rest of the hot mixture and keep stirring and heating for 5 minutes. Remove from heat, add butter and zest; then slowly stir in the lemon juice.
Cool down slightly and top Lemon Raspberry Pancakes with a scoop or 2!
Tip: you can make this ahead and keep it in the fridge, or you can use it hot. My favourite way to eat this curd is as a hot pudding...mmm
Monday, March 7, 2011
Carbs anyone?
Hi, my name is Bonnie and I am a carboholic...
I can't seem to get enough of them these days...well carbs and cheese...Not sure what the scoop is, I figure my body must know to some degree what it needs. I try to balance the carbs and cheese with as many vegetables and I can cram into the carb-fest...sometimes I am more successful than others.
Here is a great pasta recipe--you can substitute any kind of pasta (spaghetti, fusilli, fettuccine, you get the idea.) You can also substitute just about any vegetable or meat addition...here is our favourite combo...
Pasta Carbonara (enough for 3-4 people, plus leftovers)
3-4 egg yolks
1 cup parm (fresh grated or a good quality powdered)
1/2 cup or so of cream
Mix all together and set aside. (you want the finished amount to be about 1 1/2 cups of sauce...add more cream and/or parm until you get there)
Half 900 g bag pasta (penne is our fave)
2-3 thinly sliced sausages (you already know I use Oktoberfest...but any kind-fresh or leftover- will do)
1/2 head broccoli cut into bitesize peices
1 med onion sliced
5-6 mushrooms quartered
1/2 red pepper chopped
1/3 jar sun dried tomatoes
While heating water and cooking pasta, saute sausage until golden brown. Add onion and cook until translucent. Add other veg and cook until done. Add lots of cracked pepper and sun dried tomatoes. Take off heat. Drain pasta (reserving about 1/2 cup of cooking water) and pour pasta over veg/sausage mix. Pour sauce over and add pasta water. Mix thoroughly and keep mixing about 1 min or so, giving time for the sauce to thicken slightly and coat the pasta.
Top with chile peppers and/or parmesan cheese. Enjoy!!
I can't seem to get enough of them these days...well carbs and cheese...Not sure what the scoop is, I figure my body must know to some degree what it needs. I try to balance the carbs and cheese with as many vegetables and I can cram into the carb-fest...sometimes I am more successful than others.
Here is a great pasta recipe--you can substitute any kind of pasta (spaghetti, fusilli, fettuccine, you get the idea.) You can also substitute just about any vegetable or meat addition...here is our favourite combo...
Pasta Carbonara (enough for 3-4 people, plus leftovers)
3-4 egg yolks
1 cup parm (fresh grated or a good quality powdered)
1/2 cup or so of cream
Mix all together and set aside. (you want the finished amount to be about 1 1/2 cups of sauce...add more cream and/or parm until you get there)
Half 900 g bag pasta (penne is our fave)
2-3 thinly sliced sausages (you already know I use Oktoberfest...but any kind-fresh or leftover- will do)
1/2 head broccoli cut into bitesize peices
1 med onion sliced
5-6 mushrooms quartered
1/2 red pepper chopped
1/3 jar sun dried tomatoes
While heating water and cooking pasta, saute sausage until golden brown. Add onion and cook until translucent. Add other veg and cook until done. Add lots of cracked pepper and sun dried tomatoes. Take off heat. Drain pasta (reserving about 1/2 cup of cooking water) and pour pasta over veg/sausage mix. Pour sauce over and add pasta water. Mix thoroughly and keep mixing about 1 min or so, giving time for the sauce to thicken slightly and coat the pasta.
Top with chile peppers and/or parmesan cheese. Enjoy!!
Friday, March 4, 2011
Two Thumbs Up
We all like to feed our families things they like. The trouble is, sometimes what they like, isn't always the best thing for them.
As I am sure you have gathered thus far, we have gone to great lengths to eliminate a lot of the things that aren't so good for us, or altered the recipe to make them "better", nutritionally speaking. This has been really successful almost without exception.
One of the side effects of this has been the addition of certain foods that we had not eaten much of before--turns out they are some of our family favourites! Who knew the kid would CHOOSE bean salad over chicken nuggets or stir fry over pizza?
When you let your families try things (sometimes MULTIPLE times!), you may just be surprised when they finally give the two thumbs up on something you never thought they would eat!
Bean Salad with Cumin Dressing adapted from Food.com
(...Madeleine gave this an enthusiastic "20" thumbs up tonight!!)
As I am sure you have gathered thus far, we have gone to great lengths to eliminate a lot of the things that aren't so good for us, or altered the recipe to make them "better", nutritionally speaking. This has been really successful almost without exception.
One of the side effects of this has been the addition of certain foods that we had not eaten much of before--turns out they are some of our family favourites! Who knew the kid would CHOOSE bean salad over chicken nuggets or stir fry over pizza?
When you let your families try things (sometimes MULTIPLE times!), you may just be surprised when they finally give the two thumbs up on something you never thought they would eat!
Bean Salad with Cumin Dressing adapted from Food.com
(...Madeleine gave this an enthusiastic "20" thumbs up tonight!!)
- 1 tbsp red wine vinegar
- juice of 1 lemon
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 3 tsp olive oil
- 1 can chickpeas, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 tomato, chopped
- 1/2 red peppers,chopped
- 1/3 english cucumber, chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh cilantro
- salt and pepper
- 1/4-1/2 cup feta cheese Whisk vinegar, lemon juice, oil, garlic, cumin, paprika, chilies together. Mix beans and vegetables together. Crumble feta over beans, add thyme and cilantro, toss and add dressing. Toss again until well mixed. Let sit for at least 1/2 hour before serving.
Thursday, March 3, 2011
There once was a lady...
As a child my family's menu consisted of two choices: take it or leave it.
~Buddy Hackett
I knew a lady a few years ago who cooked 3-4 dinners--EVERY night! One for her, one for her husband, and one for each of her children. She told me that it was because she was gluten intolerant, her husband refused to be denied the gluten and her kids were picky and didn't like the same things. She asked me how I had so much time on my hands every afternoon/evening--she would complain about being too busy to accommodate any time for herself, and she felt like things were out of balance...um, of course they were! Crazy lady!
Sometimes finding the balance means doing things for you. Sometimes enjoying the balance means less accommodating for everyone else. Teach your family that you are ALL important, that you EACH deserve to have time to yourself. What better gift could you teach your children, so that when they grow up, they already have the gift of balance in their toolbox?
Find balance, be well.
Madeleine and I made these for a treat tonight...she did most of it herself!
Banana Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
Mix together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into greased muffin pan. Bake at 350 degrees for 20-25 minutes.
Tip: you can add 1/2 chocolate chips to this recipe for a yummy treat!
Wednesday, March 2, 2011
Meh...
March is the worst month of the year for produce. Too early for fresh local, too late for local fall harvest (like turnips, carrots, potatoes...), and just plain blah for anything coming as far as Mexico, Costa Rica and other sunny regions. Uninspiring to say the least--but soon there will be hints of spring and all that our growing season has to offer. I for one can HARDLY wait!
Here is a good one to make with frozen berries--if you are lucky to have any left in your freezer from your own harvest, or a package from the freezer section at the grocery store--either will work, and I promise will leave you longing for warmer days!
Berry Cobbler
5 1/2 cups mixed berries (any combination will do)
1/2 cup sugar
1/4 cup flour
1tbsp butter
Toss these ingredients together in a 9x13 pan and dot with butter.
Mix:
1 1/2 flour
1/3 cup sugar
1 1/2 tsp baking powder
pinch ground cinnamon
pinch nutmeg.
Cut in 6 tbsp butter (just over 1/4 cup, but not quite 1/3...) with pastry cutter until crumbly.
Add 1/3 cup milk and mix until just combined. Spoon over berries.
Bake at 375 for 45 minutes.
Here is a good one to make with frozen berries--if you are lucky to have any left in your freezer from your own harvest, or a package from the freezer section at the grocery store--either will work, and I promise will leave you longing for warmer days!
Berry Cobbler
5 1/2 cups mixed berries (any combination will do)
1/2 cup sugar
1/4 cup flour
1tbsp butter
Toss these ingredients together in a 9x13 pan and dot with butter.
Mix:
1 1/2 flour
1/3 cup sugar
1 1/2 tsp baking powder
pinch ground cinnamon
pinch nutmeg.
Cut in 6 tbsp butter (just over 1/4 cup, but not quite 1/3...) with pastry cutter until crumbly.
Add 1/3 cup milk and mix until just combined. Spoon over berries.
Bake at 375 for 45 minutes.
Tuesday, March 1, 2011
Interesting little tidbits...
I came across a blog yesterday that I love! The writers have managed to pinpoint so many of my (many, many...) thoughts about the food industry, grocery shopping, the marketing of food and what to buy.
If you have been wondering about any of the above topics, don't know where to start, or are even just a little curious about what us "crazies" are making such a big deal out of, go check it out!
Fooducate--eat a bit better.
Oh, and did I mention they are the creators of a new supermarket app that allows you to scan a barcode, learn more about the product and even see a "grade" a, b, c or d! Super fun!
Fooducate App
Here is a great Breakfast Casserole Recipe-if you are having company for the weekend, this one is easy to make the night before, and just pop in the oven in the morning. Very yummy-check. Very easy-check. Perfect.
Breakfast Casserole
2 cups shredded cheddar
1 med onion chopped and sauteed in butter
10 slices bacon diced and cooked, but not crisp
9 eggs
1 1/2 cup milk
pepper
Lightly grease 9x13 pan. Spread cheese on bottom, then onion, then bacon. Mix eggs, milk and pepper, pour over the top.
Bake for 1 hour at 325 degrees.
If you have been wondering about any of the above topics, don't know where to start, or are even just a little curious about what us "crazies" are making such a big deal out of, go check it out!
Fooducate--eat a bit better.
Oh, and did I mention they are the creators of a new supermarket app that allows you to scan a barcode, learn more about the product and even see a "grade" a, b, c or d! Super fun!
Fooducate App
Here is a great Breakfast Casserole Recipe-if you are having company for the weekend, this one is easy to make the night before, and just pop in the oven in the morning. Very yummy-check. Very easy-check. Perfect.
Breakfast Casserole
2 cups shredded cheddar
1 med onion chopped and sauteed in butter
10 slices bacon diced and cooked, but not crisp
9 eggs
1 1/2 cup milk
pepper
Lightly grease 9x13 pan. Spread cheese on bottom, then onion, then bacon. Mix eggs, milk and pepper, pour over the top.
Bake for 1 hour at 325 degrees.
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