I have a confession to make...

So, I have a confession to make.  I am not a measure-er.  What??  When I cook, I rarely measure the ingredients.  I follow recipes loosely--they are a guideline right?  Consequently, I sometimes have to guesstimate how much of this or that has gone into a recipe I share with you...so far so good :)

Here is just such a recipe, I wait all  year to harvest the Garlic scape's from my  garden--this past Sunday was the day!!  Yeah!

Not familiar with garlic scape's?  A gourmet delight garlic scape's are the flower stalk of the garlic.  The entire stalk and flower are edible.  With mild garlic flavor and aroma they are wonderful additions to stew, roasts, marinade, salads, sandwiches, sauces, bread, pasta, pesto, stir-fry, roasted, or even steamed and eaten as a vegetable.  The possibilities are endless!

This is my favourite scape recipe--

Garlic Scape and Walnut Pesto

1 200 gr bag of walnuts
1 green onion
7-8 scapes
2 tbsp red wine vinegar
cracked pepper
1/4 cup (or more depending on dryness) olive oil
3/4 cup parmesan cheese


In food processor pulse, add all ingredients except olive oil and parmesan.  Pulse until walnuts and scapes are small--but not mushy.  (this is a chunky style pesto--not the same as the grocery store variety!)  Add olive oil, pulse.  Add cheese, pulse.  add more oil if necessary --be careful not to add too much!
( I make mine in the tupperware "Quick Chef" chopper--you can do the same or use your food processor...)

The days of old.

I often find the best recipes in old cookbooks--I love that the instructions are basic, simple and don't contain too much extra verbage and unnecessary explanation of each and every step...I have to admit that one of my biggest pet peeves of food blogs and cookbooks these days are the step by step by step by step instructions and the photos to go with them.  I realize not everyone has the same skill level--and some are novice, but seriously...

Here is a good loaf recipe, also from the Mennonite relief sale cookbook--and this is exactly how it is written--so old school!!


Moist Date Bran Loaf

Pour 2 ups boiling water over 1 lb. cut up dates and 1 tsp soda.  Let stand until almost cool. 
Add 3 tbsp soft butter and 1 tsp vanilla.  Now add 1 1/2 cups brown sugar and 1/2 cup (or more) chopped nuts and 1 cup bran.
Sift and add 2 cups flour, 2 tsp baking powder and 1 tsp salt.  Mix together.  
Bake 1 hour at 350 degrees.  Makes 2 loaves.  
this is a moist dark bread and keeps much better than a secret.  Freezes well too.

Oh Solo Mio...

Dinner alone tonight...that sure doesn't happen often!  We generally make every effort to have one meal a day together as a family (usually dinner)...but there are occasionally exceptions to that rule.

The importance of spending  a bit of time talking, sharing, laughing every day  is unparallelled--it speaks bigger volumes than you could imagine (in a quiet, subtle voice).  It says "I value you--I want to spend time with you", it speaks "I value food, eating and mealtime--I give it the importance and attention it deserves, and I teach my children to do the same", I smiles with joy and laughter and takes the edge off a sometimes busy, hectic day.   What does it say to you?

This is one of the easiest salad side dishes around--I had this for dinner tonight beside my glorious grilled cheese sandwich :)

Quick Tomato Salad
(make as much or as little as you need--just adjust the quantities)
grape tomatoes cut in half
english cucumber cut into 1 inch cubes
balsamic salad dressing
fresh flat leaf parsley chopped roughly
feta cheese crumbled


Mix all together and serve--what could be easier than that?

Until then...

I know I promised to share some insight and opinion on the United Snackers of America post last week--and--I still do intend to do so, just not today.  Truth be told, the whole idea has me a bit twisted up, and I am still percolating the ideas I feel compelled to share.  So...until then....

Part of my family background is Dutch (if you didn't already know that!)...and among other Dutch specialties I love chocolate sprinkles on toast--if that sounds crazy to you, it's only because you haven't tried it yet...so head to your favourite neighbourhood  European grocery and buy some chocolate sprinkles (the dark chocolate ones are the best...and don't be fooled and buy cookie sprinkles at the store--they must be Dutch chocolate--there is a difference!)

Here is another Dutchie...I found this recipe today in my Mennonite Relief Sale cookbook from 1973, I'm not sure if it will resemble the Honey Cake I remember from my childhood, but we will know by tomorrow!!


Dutch Honey Bread
1 cup honey
 1 cup brown sugar
1 1/3 cup milk, scalded


Pour the hot milk over the honey and sugar and stir until dissolved in a large mixing bowl.


Mix together
4 cups flour
1 tsp cinnamon
2 tsp baking soda
1/2 tsp ground cloves


Stir dry ingredients into liquid mixture, do not over beat.  Pour into loaf pan lined with parchment paper.  Bake at 350 for 1 hour.  Cool upside down on rack before removing parchment paper.

Sidetracked

I find myself starting to get sidetracked by summer...sunny days, the gardens, the BBQ, the beach etc...  Not a bad thing--a great thing, but it sure is slowing things down (....like blogging...and house cleaning...).
I LOVE summer!!

Here is a great quick and super easy summer dessert trick my Mom shared with me this weekend...Thanks Mom!!

Summer Fruit and Berry Dip
(you can make as much or as little of this as you like--just adjust the amounts!)


2-3 tbsp brown sugar
1/2 cup sour cream


Mix thoroughly and let sit for 20 min or so before serving with cut up fruit and berries. ...so delicious with those fresh Ontario Strawberries we are enjoying right now!

This makes me sad...(and a little bit mad too..)

As you  know , I don't usually "copy and paste" much in this blog, as I much prefer to share my own thoughts and opinions about a particular topic.  This however, is already quite perfectly written--and I don't know that I could add much to it--with the  exception of expanding on a couple of ideas...

This has come from one of my favourite blogs--Fooducate.com.  I have blogged about them before, and I can't express how much I love what they are doing--educating people about the food industry, marketing and such, if you haven't yet, check them out...This is their post today:

USA=United Snackers of America
"The meal as we know it is disappearing. A recent report from Packaged Facts – Snack Foods in the US (4th Edition) – shows an ever-growing consumer shift to snacking as a result of “frenzied lifestyles”.
The packaged snack market grew from $56 Billion in 2006 to $64 Billion in 2010 and is expected to rise to $77 Billion by 2015.
That’s about 12% of our total food spend at the supermarket!
The saddest part:

“The children of today, comfortable with replacing entire meals with snacks, will pass these lifestyle traits on to their children, ensuring that snacking will remain a big part of American life.”

And of course, marketers and brands are all over this. According to research director David Sprinkle:

“As consumers seek ways to achieve a healthier lifestyle, snack foods that are marketed as better for you will remain popular. Companies are realizing that they must highlight attributes such as vitamins, minerals, fiber content and lower sodium to both educate consumers and take advantage of demand for such products.

What this means for us: more confusing health claims, promises of simple solutions, and less real food. Maybe we should blame our frenzied lifestyles and not the food companies. But at the end of the day, even if we do want to eat healthful real meals, our modern way of living does not make it easy. "

How does this make you feel?  Sad, Mad, Apathetic?
Tomorrow I will expand a little on why I find this so distressing--not just for my own sanity, but for our culture as a whole....


Crock Pot Spaghetti Sauce
1 lb gound turkey or beef
1 onion chopped
2-3 cloves garlic minced
3 ribs of celery chopped
8-10 mushrooms sliced
a couple good handfuls of dried red lentils (they help to absorb any extra liquid, do you have a nice thick sauce)
1 tbsp sugar (to cut the acidity of the tomato)
2 tbsp of your favourite italian seasoning mix or a combo of dried oregano, basil, thyme
2 bay leaves
S&P
2, 28 oz cans diced, no salt tomatoes
2 cans of your favourite tomato sauce


Brown turkey in a hot frypan.  Add onions and cook until translucent.  Add mushrooms, minced garlic and celery-cook until soft.  Combine the turkey and all other ingredients into the crockpot and cook on low for 6-8 hours (or high for 3-4).  


Tip: this should make lots of extra sauce--it freezes like a dream, and makes  a great lasagne sauce too!

Versatility

Aren't we all looking for a little versatility?  I know I am always looking for it in any form I can get...

Here is a  great meatball recipe and a few different  ways you can serve them...

*simmer in tomato sauce and serve over rice or noodles
*serve in a pita pocket with sliced tomatoes, cucumbers and  Tzaziki Sauce
* thread 3-4 on a skewer and serve with tzaziki as a great appetizer

Greek Meatballs
4 slices bread (preferable white)
1/2 cup milk
1lb ground beef
1 egg
1/2 tsp each mint, oregano, thyme, basil ( or 2 tsp greek seasoning)
1/4 cup feta cheese, crumbed
S&P to taste

Soak bread in milk.  Add remaining ingredients and combine well by hand.  Form into meatballs and bake on a cookie sheet for 25 minutes at 375 degrees.

TIP:  double or triple this batch and freeze the extra's--what a quick easy dinner on another night!

It's never too late...

It's never too late to learn something new, to try something you've never tried before.  My city cousins have decided to farm a crop of Quinoa at their property by the  river this year--I can't wait to help and share in the efforts (providing they are bountiful :)   "Go Plas's Go!!"

What's Quinoa?  Here is a little breakdown of this super-food (courtesy of quinoa-recipes.com )

• Quinoa is pronounced as KEEN-WAH

• Quinoa is 100% whole grain and is close to being a perfect food source in the balance of nutrition it provides. Technically it's not a grain but the seed of a leafy plant related to spinach. Quinoa is an excellent source of protein - 12% to 18%. According to The National Academy of Sciences, quinoa is "one of the best sources of protein in the vegetable kingdom". Quinoa contains the amino acid lysine which helps the body produce protein. It also helps the body process the protein in the quinoa and in other foods. The World Health Organization has rated the quality of protein in quinoa to be equivalent or superior to that found in milk products.

• Quinoa is a source of all essential amino acids according to the United Nations Food and Agricultural Organization. It's a great source of B vitamins containing niacin, thiamin and B6.It contains high levels of potassium and riboflavin. It's also good source of zinc, copper, and manganese, and magnesium. It contains folic acid and vitamin E.

• Quinoa is a great food for people who must follow wheat-free/gluten-free diets because Quinoa doesn't contain gluten. Quinoa can be substituted for almost any other grain.

• Quinoa has a nutty, smoky flavor and is less filling than other grains and pastas. 

So, why not try something new for dinner this week? (...or if it is not new to you--please share your favourite recipe!!)

Quinoa Salad with Pears, Feta and Herbs  ( recipe courtesy of Foodland Ontario)

1 cup (250 mL) quinoa

• Salt
• 1/4 cup (50 mL) olive oil
• Juice of 1 lemon
• 2 Ontario Garlic Cloves, minced
• 1/2 tsp (2 mL) dried oregano leaves
• Pepper
• 1 Ontario Sweet Pepper, cored and diced
• 2 Ontario Green Onions, thinly sliced
• 3/4 cup (175 mL) Ontario Feta Cheese, crumbled
• mixed fresh herbs (such as, mint, chives and parsley) chopped
• 2 Ontario Bartlett Pears

Rinse quinoa in cold water and drain well. In saucepan, bring 2 cups (500 mL) water and 1/2 tsp (2 mL) salt to boil. Gradually add quinoa. Cover and reduce heat to low; cook until water is absorbed and grain is transparent, 13 to 15 minutes. Let stand, covered, for 5 minutes; then fluff with fork. Transfer to large bowl and let cool to room temperature.
Meanwhile, in small bowl, whisk together oil, 2 tbsp (25 mL) lemon juice, garlic, oregano, and salt and pepper to taste.
Stir sweet pepper, green onions, feta and herbs into cooled quinoa. Toss with dressing. To serve, core and chop pears; stir into salad. Taste and add a little more lemon juice if desired.

How to Cook Quinoa Note the white spiral that forms around Quinoa when it cooks. The seed becomes soft. The spiral remains crunchy giving Quinoa a unique character when you eat it.

Simplicity

Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!  ~James Beard

Yes! James Beard I couldn't have said it better myself.  There is nothing more satisfying to me than the simplicity of a freshly buttered  warm slice of fresh bread out of the oven.  I love everything about it--the way it smells, the way it tastes, the texture of it in my mouth--seriously, it is an event for me every time!

Do you take the time to savour and enjoy the simplist of things?  Fresh bread, a tomato still warm from the sun, a cookie still warm from the oven?

~Here is great bread machine recipe--you don't even have to break a sweat for it...

Jalapeno Cheese Bread

add to the bread machine in this order:

3/4 cup sour cream

1/4 cup water

1egg

1 tsp salt

2 tbsp sugar

3 cups flour

1/4 tsp baking soda

1 up grated sharp (like Old) cheddar cheese

3 tbsp seeded and chopped jalapeno(about 4) or canned diced jalepeno's

2 tsp quick rise yeast

Set on large loaf setting, with  light crust.

Missing the Point

I have to say, I think that most people are totally missing the point.

If you eat well, avoid processed and fast foods, drink lots of water and include a little daily activity in your life (like walking or gardening or playing with your kids), YOU WILL NEVER HAVE TO DIET AGAIN.  Yes, that is what I said--no dieting--ever.

If you simply gave your body what it needs to work properly, you would never find yourself in a position of "having to diet".

There is so much misperception out there about how to lose weight, what "diet" works or doesn't, what you need to do to be "healthy'--just  a little "food for thought"--how much of that misperception comes from commercials and ads for Diet Products, Food Products and Pharmaceutical solutions?  Most...doesn't that make you go Hmmm??

So, get right to the point--give your body the nutrients it needs by eating whole, tasty foods--from as close to home as you can get them.  Cook more yourself and avoid processed, fast and junk foods.  Drink lots of water.  Include a little activity in your day.  That's it.  Problem solved.  Never diet again...

Tomato and Cucumber Couscous Salad
 

2 cups cooked and cooled couscous
1 tomato cubed
1/3 english cucumber, cubed
2 green onions chopped or 1/4 up fresh chives
1 tbsp fresh parsley
1 tbsp fresh oregano


Dressing:
2-3 tbsp olive oil
juice of 1 lemon, plus zest
1 clove garlic, minced
S&P

Combine salad ingredients. Whisk dressing ingredients together and toss with couscous mixture.

I love you guys...

Just a quick note today to once again say THANK YOU to all of you loyal readers!!  It warms my heart to read your messages and comments, and is so nice to hear that you enjoy reading as much as I enjoy sharing :)  So here is some BIG LOVE from me to you--Thank-you!! xo

Just in case you haven't noticed, I am not much of a seafood fan--in fact, I am the opposite of a seafood fan.  However, I recognize that most of you are fans, and would probably enjoy a good fishy recipe--so when a friend sent this to me with high recommendations, I decided to share it with you. Thanks for sharing Sharmila!!

Salmon with Creamy Dill Sauce (from allrecipes.com):
SALMON:
1 (2 pound) salmon fillet
1 teaspoon lemon-pepper seasoning
1 teaspoon onion powder
1 small onion, sliced and separated into
rings
6 lemon slices
1/4 cup butter

DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
Lemon zest to taste (
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic powder
pepper to taste
 a splash of white wine

1. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
2. Bake at 350 degrees F for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
3. Combine the sauce ingredients until smooth. Serve with salmon. (I did the sauce a few hours ahead of time to let the flavours meld)
*I had salmon portions VS a single fillet and did the foil packets on the BBQ instead of the oven*

Heaven

Surely heaven must be filled with fresh Ontario Strawberries?
You know summer is really coming when the first signs of strawberries appear at the farmers market.

Smaller, redder and so much sweeter and flavourful than their California counterparts-not to mention a MUCH smaller carbon footprint!...something we should all be thinking about these days.

Those of us in Waterloo County are so fortunate to have such abundance of fresh fruit, vegetables, eggs and meat at our doorsteps!!  Take advantage of it every chance you get--you're doing something good for your tastebuds, your body, your family, your neighbours and your planet!

We celebrated the beginning of Strawberry season with these pancakes, yesterday morning--so delicious, I should have bought 2 quarts!

Strawberries and Cream Pancakes

Mix:
2 cups flour
1/2 tsp salt
2 tsp baking powder
3 tbsp sugar


combine in a measuring cup
2 eggs, beaten
1 3/4 cup half and half cream
3 tbsp oil


Add to dry mixture and stir until just combined ( batter will be a little bit lumpy).  Add at least 1 cup of chopped strawberries and cook as per usual.
Enjoy!

Love Your Water?

Have you seen the new Crystal Light commercial--"Love your water"?

Just in case you didn't like your water just the way it is, and want to "love it again", you can now add:
Crystal Light Pink Lemonade: 
Ingredients: CITRIC ACID, POTASSIUM CITRATE, MALTODEXTRIN, ASPARTAME*, MAGNESIUM OXIDE, CONTAINS LESS THAN 2% OF NATURAL FLAVOR, ACESULFAME POTASSIUM, SOY LECITHIN, ARTIFICIAL COLOR, RED 40. CONTAINS: SOY. *PHENYLKETONURICS: CONTAINS PHENYLALANINE.



Mmm...doesn't that sound delicious and good for you??  Like water, only better?

Seriously, if it has any added ingredients  (natural or otherwise)....it isn't water any more!!  It is coffee or tea or...Come on Crystal Light (which is part of Kraft Foods) ,is this trickery really necessary?...for shame. for shame.



~here is a great summer drink option--kids love it too, and you can use just about any fruit that your family enjoys!  Refreshing and good for you!


Strawberry Agua Fresca
6 cups fresh strawberries, hulled and halved
4 cups cold water
1/2 cup fresh lime juice
1/4 up honey


In a blender combine half of the strawberries and half of the water.  Cover and blend well.  Strain mixture into a pitcher.  Discard solids.  Repeat with remaining strawberries and water.
Stir in lime juice and 1/4 up honey.  Serve immediately or chill until ready to serve.