Summertime!!

I don't know if this is going to last or not...but the HOT, HOT summer weather is a welcome treat--let's hope it doesn't go to far away for awhile yet!


Here is a goodie we had tonight for supper on the side of a noodle salad (recipe to come!).

Feta and Garlic Bread

1/2 batch Pizza Dough
1 clove garlic minced
2-3 tbsp olive oil
1/2 tsp red wine vinegar
cracked pepper
1 tsp fresh oregano, chopped finely
1/2 cup (or more if you love it!) crumbled feta cheese


 Combine garlic, oil, vinegar, oregano and pepper.  Let sit for 10-15 minutes at least.  On a baking sheet spread pizza dough until 1/2 inch thick.  Evenly spread oil mixture over the dough, and top with crumbled Feta.  Bake at 425 for about 20 minutes.  Cut into fingers and serve.

What is this trying to tell me??

4 computers:
*2 with fatal errors are recycle bound
*1 with a fatal error and is now back at the store
*1 now working -finally!

This has been a real test of patience this week for sure--we are still trying to piece together exactly what the universe is trying to tell us--with all these "fatal errors"...?  Any thoughts?

In any case, it has left me with a couple of extra non-blogging days to research and to cook--both will eventually be to your benefit, of that I am sure :)


Here is one of my sunshiny favourites--bet you can't eat just one bowl!!

Fresh Meringue with Raspberries

3 egg whites at room temperature
3 tbsp icing sugar
1/2 tsp almond extract
fresh raspberries

In a large mixing bowl, whip egg whites with a hand mixer until thick and will form peaks.  Add sugar and almond extract and mix in well.  Serve with raspberries or any other fresh fruit.  Mmmm...


TIP: meringue will set best when all materials (bowl, beaters and egg whites) are at room temperature.  they also benefit from a bowl completely clean of any/all oil residue  (to clean,  wipe bowl with a vinegar cloth--wipe totally dry after)

Hmmm..

Dairy Products are another avenue, which our family has been changing over a little at a time--items like yogurt (see here for a previous post on it), and sour cream in particular.  Don't you wonder why the big dairy companies need to include: "cultured cream, grade A whey, modified food starch, sodium phosphate, sodium citrate, guar gum, carageenan, calcium sulface, potassium sorbate (preservative) and locust bean gum",  while the smaller dairies-like "Western Creamery", only include "milk ingredients, bacterial culture and microbial enzymes" for just 75 cents more?

Don't you wonder why MOST sour cream packages (particularly those labelled "low-fat", "ultra low fat" etc), can't be called "Sour Cream", but must be called "Sour Cream Product" --I don't know about you, but alarm bells start ringing in my head when FOOD, can no longer be food, but is a "product"...just sayin'.

Here is my favourite summertime dip and sandwich spread--when herbs are a plenty in the garden.

Summer Dip
1/2 cup sour cream (you know, the full fat kind)
1/2 cup mayo (not miracle whip...)
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1/2 tsp fresh lemon thyme, chopped
1 clove garlic minced
cracked pepper


Mix it all together and let sit at least 1/2 hour before eating.  Keeps for about a week in the fridge.  


Tip: you can also add a bit of parmesan cheese if you like a nice rich dip too!
Tip 2:  this makes the best sandwich spread with roasted vegetables and pita's!

Look at the Label Mabel

I had a bit of an a-ha this weekend in regards to how I read a food label--many look for the calorie count, the number of carbs, the grams of protein.  I don't look at any of those things--in fact, I'm not convinced any of those things are really that important.

What is important on a food label?

Well, first thing I look at is the sodium content (...it is a pretty good indicator of what else you will find--high sodium is generally a good indicator that there are lots of other "unwanteds" in the item...)

Second thing I look at is the ingredient listing--this is the best way to see not only what is in it, but also what kinds of NUTRIENTS will be there.  You see, I am a big believer that the nutrients you ingest far out way the calorie count, the number of carbs and the grams of protein--crazy, I know...

My Mom celebrated her 60th birthday party this weekend--so fun, hope you were a "little" surprised Mom!! :)

Here is a new recipe I made up for the party...

Roasted Vegetable Roll-Ups

1 pkg cream cheese, at room temp.
1 clove garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh basil, chopped
1/4 cup parmesan cheese
cracked pepper


1 red pepper, cut into strips
1 yellow pepper, cut into strips
6 green onions
1 carrot, sliced lengthwise with your vegetable peeler
1 tomato, sliced 1/4 inch thick
S&P to taste
olive oil 
red wine vinegar


Place green onions and tomato on a parchment lined cookie sheet--sprinkle with oil, vinegar and S&P.
On a second cookie sheet spread peppers and do the same with the oil, vinegar and S&P.
Bake at 425 degrees for 15-45 minutes (the green onions will be done first, have a plate set aside to remove them.  The peppers will be done next when they are starting to brown around the edges and are nice and soft, then the tomatoes when they are slightly dry and brown.  Remove from the oven and allow to cool.

Cook carrot "slices"  in the microwave for a minute or two just to soften slightly.


Mix cream cheese, garlic, oregano, basil, parm and pepper.  Spread evenly on 4-5 10" tortillas.  On each tortilla, place a "row" of each roasted veg over the cream cheese mixture (leaving about 1/2 inch between each row).  Roll up tightly and refrigerate at least 1/2 hour, the slice into 1 inch pieces.

The official start...

So up comes the long weekend...Yippee!  Officially the "start of summer" for us Canadians!  Woohoo!

Time to pick out the summer annuals, the annual herbs and get the vegetable garden started--what to plant this year?  Keeping in mind we have bunnies galore--what would you suggest?

We have been contemplating adding in peas and green beans to the tomatoes, garlic and onions, and I think I may try my hand at container lettuce...I can only imagine how satisfying it will be to pick warm lettuce from containers on the porch and bring them in to the kitchen for a fresh salad, mmm!

Here is a great summer salad, when you have some of those heirloom tomatoes and fresh basil to eat up!

Bocconcini and Tomato Salad

1 container, small bocconcini mozzarella cheese balls in brine (in the deli dept), drained
1-2 tomatoes cut into chunks (or grape tomatoes or cherry....)
handful of fresh basil, roughly chopped
1/4 cup balsamic vinaigrette or Italian dressing.


Toss all ingredients together and let marinate for at least a couple of hours.  Best served at room temperature.

They go on and on...

Madeleine has the chicken pox, and has been home from school since last Thursday...she is definitely feeling better today--and driving me crazy!! :)

Here is her favourite sandwich (...which we just happened to have for lunch today)

Tuna Salad Sandwiches

1 can tuna, drained
half stalk of celery chopped fine
1 green onion chopped fine
1/4 red pepper chopped fine
2 tsp dried dill
squeeze or 2 of fresh lemon juice
3 tbsp (or more...) of mayonnaise
cracked pepper


Mix all together, add more mayo if necessary to be as creamy as you like it.  Spread on to buttered BREAD.  Enjoy!

Good and Good for you...

I tested this one out yesterday...often I try something at least twice before I share it with you, bu this was too good to keep to myself!
I love tortilla chips and dip...the problem is that mayo-based cheese dip that I love, but my body does not...
Here is a new way for me to enjoy my fave...I bet you will too!

Black Bean Dip
1small clove garlic, minced
1 can black beans, rinsed and drained
1 green onion
1 small tomato
juice of 1 lime
1tsp cumin
1tsp chili powder
1/2 tsp crushed chillies or 1/2 jalapeno
1-2 tbsp cilantro very finely chopped


In a chopper (like a Tupperware Quickchef) or food processor, add all ingredients and chop/process until the consistency that you like ( I like mine a little chunky...not too mushy.) That's it--easy and so good for you!!!
Let sit at least 20 minutes, and eat with tortilla chips.

Real Good Food

I am so tired of sifting through marketing ploys, and nutritional facts, and studies and diet info and, and, and...are  you?  It seems that we have been so duped over the last 50 years about what "real, good, food" is, that we can't tell for ourselves anymore,  without all the buzz words and hype from the food marketers...

Here are my best tips of the day:

*If it grows in the ground (or a hydroponic source) it is real, good, food. --fruit and vegetables, beans/legumes and grains

*If it comes from a decently treated animal it is okay real, good, food. --meat, fish, dairy, eggs

*If it comes in a package--be skeptical, read the label.

*If said label has 10, 15, or more ingredients be skeptical.

*If said label has more ingredients that you can't pronounce than ingredients you can, you should probably leave the store without it.

*If said label has word choices like "contains real fruit", "low fat", "beverage", or a plethora of other buzz words--be skeptical.

*eat foods that your Great Grandmother would have eaten--can you imagine what she would have thought of "lean cuisine", or "fruit roll ups", or "go-gurt"?

It isn't rocket science to eat well--feel good--and make responsible choices...how come we have been lead to believe that it is?

~there are a million and one ways to make mac and cheese...here is number 1 million and 2

Homemade Mac and Cheese
1/2 package macaroni --cooked until almost done and drained
1 cup fresh bread crumbs
2 tbsp butter
1/2 cup grated cheese


Sauce
3 tbsp butter
4 tbsp flour
3 cups milk
3 cups grated cheese (any combo will do, I used old cheddar and marble)
2 tsp grainy Dijon mustard
cracked pepper


Heat butter in a saucepan until foaming.  Add flour and cook at least 2 minutes or until just barely turning golden brown.  Slowly add milk while whisking constantly.  Cook and whisk on medium heat until it starts to thicken (about 5 minutes).  Remove from heat and whisk in Dijon, pepper and cheese.  Continue to stir until cheese has melted.

Melt 2 tbsp butter and add fresh bread crumbs, stir to combine well.


In a casserole dish, pour sauce evenly over pasta.  Top with buttered bread crumbs and 1/2 cup grated cheese.  Bake at 350 about 30 minutes.

Herb-alicious

I don't think I can begin to explain to you how much I love my herb garden.  I have been hovering over it these last few days, watching as the thyme, oregano, parsley, chives, and tarragon, winter savoury and mint are starting to take shape and grow.

It is so easy to grow herbs...if you have a bit of space in your yard, you should try it!!  Most herbs are perennial, which means they will come back year after year.  Most herbs are also a native species, which means they will tolerate heat, drought and cold winters.  It also means that you don't have to fuss too much with fertilizer, water, etc.  Most herbs  grow into beautiful plants and flowers--so by early summer you not only have a very functional culinary delight, but a beautiful garden too!  So easy!

~here is an easy sauce I made tonight--the herbs of course were fresh from the garden!--very tangy, it is great in a sandwich, on a burger, as a chicken marinade, you name it!

Chimichurri Sauce 
you can make as much or as little as you want--just adjust the quantities you put in!


Mince very finely the following:
2 tbsp fresh parsley
2 tbsp oregano
1clove garlic
1tbsp chives


Add:
a squeeze of lemon
2 tsp red wine vinegar
3 tsp olive oil
S&P to taste
crushed red chilies


Mix well and let sit at least 20 minutes before using.  Feel free to adjust the herbs to your own liking.

Is Spring Really Finally Here???

I spent the whole day out in the garden today--it was beautiful!  Couldn't have asked for better weather for the hard work it can be cleaning up the gardens, moving and splitting plants--so satisfying to have my hands in the dirt.  So satisfying to feel like I am helping mother earth along to warmer days, and a bountiful harvest!

My chives are up about 8 inches so far...won't be long until the flowers appear, only another few weeks.  They are so pretty...and did you know edible too?  You can use them to top a salad or garnish a meal, but here is what I use them for every year--once  you start, I am sure you won't stop either :)

Chive Vinegar

3-4 pint jars and lids
4 chive flower heads per jar
white vinegar to fill the jars


Wash the flowers and set in the jars.  Fill the jars with vinegar.  Place in a cool, dark place (like your fruit cellar or pantry cupboard) for at least a couple of weeks.  The flowers will turn the vinegar a beautiful pink colour, and will flavour the vinegar subtly with chive.


Tip:  in any recipe, substitute the chive vinegar for regular or red wine vinegar--yummy!

So easy, so good.

Here is a quick easy one for those Elmira's Own tomatoes we were talking about a couple of weeks ago--so easy and yummy!!

Pan-Fried Pesto Tomatoes
(adapted from Victorian Epicure Bella Cucina)


2 pints cherry tomatoes
2 tbsp pesto


Pierce each tomato with a knife tip to prevent bursting.  Preheat frying pan on med-high heat.  Add pesto and tomatoes, tossing to coat.  Cook only until tomatoes are warmed through.

Things that linger...

So, if you haven't heard yet, our dog got sprayed by a skunk last night-BLAH!  Talk about lingering odour, I got the dog smelling pretty good, but the smell is certainly lingering around the house --any/all suggestions are welcome :)

Now, that has absolutely nothing to do with food/eating/enjoying at all--but it did get me thinking about other smells that linger, especially those that you would rather not enjoy for days and days (like stinky fish smell), and I have a little tidbit of a tip to share with you...about curry powder.

Curry is a smell that is so divine the day you cook it, but 3 or 4 days later can sometimes still linger in the kitchen--which I think is definitely not divine.

Here is what I have found.  Not all curry powders are created equal. 

There are some that will linger, and linger and linger...and others that just do not.  That being said, I have tried a few different powders and have found that my favourite comes from the "Bulk Barn"--I can buy it in quantities that I like (small--I don't use it that often), it is MUCH cheaper to buy it this way (cost me 47cents today for 1/4 cup...) it is always fresh, and never lingers.

I posted last week a recipe for Potato, Cauliflower and Pea Curry--made it tonight finally for dinner--seriously delicious.  A definite win as a new recipe--try it...soooo good....

~here is another great curry based recipe--just wait until you have some fresh Lemon Basil from the garden--divine!!!

Basil Curry Chicken with Coconut sauce and Rice

4 Chicken breast halves -- skinless, boneless
3 tsp curry powder

Salt
Cracked black pepper
1/4 teaspoon Chili powder
1 large  onion -- chopped
5 cloves Garlic -- minced
½ tsp crushed chilies
1 tablespoon Olive oil
1 can (14 ounces) Unsweetened coconut milk
2 teaspoons Cornstarch
4 tablespoons Fresh basil -- snipped
1 tablespoon Gingerroot -- finely chopped
Hot cooked rice
Fresh basil

Rinse chicken; pat dry; cut in 1" pieces. Sprinkle curry over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or in the refrigerator 1-2 hours.

In a large nonstick wok or skillet cook and stir onion, garlic oil over medium-heat 2 minutes. Remove onion mixture. Add the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains.

Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.

tip: you can use any kind of basil, but if you can find lemon basil--you will love it!

What does your fridge say about you?

"They" say you are what you eat... What does what you eat say about you?
What do your food choices say about you, your life, your self worth, your...????

I came across this site today, and was very intrigued by what this artist saw in the "medium" of refrigerators....He has taken the "you are what you eat" theory and expanded on it--what do you think?
 Give me your feedback--I think this is a great conversation starter!!

Very interesting... Mark Menjivar's "you are what you eat exhibit"....


~

Oven Roasted Greek Potatoes
(adapted from Victorian Epicure Greek with Gusto)

1/4 cup olive oil
2 tbsp lemon juice, and zest from 1 lemon
1 clove garlic, minced
1 tsp  dry oregano, crushed
1 tsp dry mint,crushed
S&P to taste
4-6 large potatoes, cut into 1-2 inch cubes


Whisk ingredients together, add potatoes and toss.  Bake  in shallow casserole (like a 9x 13) for 45 min-1 hour or until golden brown.