Happy Accident

Sometimes in my kitchen I have what I like to call a "happy accident".  That is, something that happens by accident (like a wrong ingredient, or amount, or substitution) but turns out to be wonderful!

These are just such a thing.  I was having a couple of  ladies over one evening, getting some snacks ready, when I realized I had no crackers!  I had already made the cream cheese/jalapeno jelly, and cut the cheese (no, not that kind of "cheese"!)--what to do??  I  pulled out my hat of tricks and whip these little puppies up--so easy, and as it turns out totally awesome--Madeleine loves to have these for an after school snack...and even Saturday morning breakfast!

Crunchy Pita Crackers

2-4 Greek style pitas or Naan Bread 

(TIP:  I like to look at all the ones in the store, pick out the one that has the least number of ingredients, and no additives--bingo!  I found that I can usually buy a pack of 10 for $2.49--and I use them for a number of things--mini pizza, Sandwiches  and pita crisps etc...)


Cut naan into wedges, place on a cookie sheet, being careful to leave a little room around each one.  Bake at 375 degrees for about 10-12 minutes, until they are a little brown around the edges.  Cool, and use with your favourite dip, cheese or cheese dip!


Enjoy!

Mushroom Delight

Mushrooms.  Love em, Hate em?  Which side of the fence are you on?  Bil and I are on the love em side, Madeleine on the Hate em--that being said, she has gotten REALLY good at picking them out!

Mushrooms contain about 80 to 90 percent water, and are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.  Yummy and good for you--what a great combo!!

I came across this recipe a few weeks ago on Smitten Kitchen--another great recipe blog.  We were kid free last night, so decided to try this one for dinner--OMG!  Seriously--too delicious for words.

Like escargot--only better!  (...the snails are really just the vessel for the garlic butter and cheese anyway--just like cake is the vessel for the icing...)

This one's for you Jen-Fou!

Garlic Butter Roasted Mushrooms (adapted and slightly altered from Smitten Kitchen)
1lb button mushrooms (halved or quartered if large)
2tbsp olive oil
3 cloves garlic
2 tbsp butter
cracked pepper
1 cup grated cheese (like marble or cheddar or swiss)
Juice of 1/4 lemon


Cut mushrooms and place in casserole dish just big enough to fit them almost in one layer.  Toss with olive oil and garlic.  Top with butter cut into small cubes.  Bake at 450 degrees for about 10 minutes.  Top with cheese and continue to bake for another 10 minutes or so.  Squeeze lemon all over and serve with crusty bread to soak up all the buttery, garlicky goodness!


Enjoy!

Peace

Amidst all the chaos happening in Egypt right now, I can't help but be thankful for the peace that we live with here every day.  Be well, and enjoy the peace in your life...

Pesto Pork Tenderloin

1 or 2 pork tenderloins
1 jar pesto (green or sun dried tomato--either are delicious--or make your own!)


Place tenderloin in a casserole pan, and coat thickly and evenly with pesto.  Cover pan and bake at 350 for about 20 minutes. Uncover and finish cooking about 20 more minutes (or until pork is done).


So easy, so delicious!!

It's Like a Flavour Explosion!!!

Don't you just love when you try a new recipe, or a new version of a recipe, and it is even better than you expected?  It isn't very often that I try something so unusual, or totally different that it catches my mouth off guard.  You know that feeling when you cannot stop talking about how wonderful your meal is--"this is SO GOOD!"--"here you HAVE to try some of this"--you know what I mean...(at least I hope you do, cause if you don't you aren't eating enough delicious things...)

I came across this recipe today at Veggie Num Num---my favourite vegetarian recipe blog.  The recipes there are so interesting, ethnic, and delicious--if this blog doesn't inspire you to include a meatless meal in your weekly menu, I don't know what will!

This meal is like a little flavour explosion in your mouth--so interesting, so delicious--I can't wait to have it for lunch tomorrow! (...and I know I have blogged about Dal before, but make sure you read to the end of the recipe here--it is the toppings that make all the difference--Flavour. Explosion.That's it.)

Masoor Dal (adapted from Veggie Num Num)

2 cups red lentils rinsed
half can chopped tomatoes with juice
1 onion chopped
1/3 cup fresh green curry paste (or 2 cloves garlic minced, 2 tsp ginger minced, 1tbsp curry powder)
4 cups chicken stock, vegetable stock or water (or any combination of )


Saute onion until just starting to brown.  Add lentils, tomatoes and curry paste.  Cook stirring frequently for a few minutes, adding a cup of stock if necessary to keep it from sticking to the pan.  Add  the rest of the liquid and simmer until liquid has been absorbed and lentils have a thick stew like consistency.


Toppings--use any or all--just wait for the explosion! (I used a little of them each--each mouthful is a little different!)
coconut
cashews
chopped dates (soften them in a little boiling water first)
chopped cilantro
yogurt or sour cream


Serve with steamed rice or naan bread
Enjoy!

Cabbage anyone?

My little brussel sprout has adored cabbage since she was wee small.  Sauerkraut especially, but also homemade coleslaw.  I remember going to a potluck one time and she asked what the "green stuff" was on her plate.  "Coleslaw", I told her--to which she replied, "but we NEVER eat green coleslaw!"

Here is a little home style coleslaw--not green--thank goodness.  Bil and Madeleine would eat this every day if I made it!

Creamy Coleslaw

thinly slice 1/2 head of green cabbage, or shred--it's up to you
shred 1 carrot


Dressing
1/3 cup mayonnaise
2tbsp sugar
2 tbsp vinegar
cracked pepper.


Mix dressing ingredients, and adjust to suit your taste (sometimes it needs a bit more sugar, sometimes it needs a bit more vinegar.  When you have it just right add cabbage and carrot and combine well. Top with paprika if you like.

TIP:  My mom adds a little sliced olive to her coleslaw, my mother-in-law adds a little onion--you can jazz it up however you like!
Enjoy!

Seize the Moment

Seize the moment.
Remember all those women on the Titanic who waved off the dessert cart.
~Erma Bombeck

Don't ever waive off the dessert cart!  Here is a goodie--and fairly healthy too--made with good, whole ingredients and not too much sugar!

Banana Loaf  adapted from Food that Really Schmecks

2 ripe bananas (about 1 cup, mashed)

1/4 cup butter 

1/2 cup brown sugar,packed

2 eggs

1/2 cup sour milk or buttermilk (to sour milk, squeeze a few drops of lemon in and let it sit for 10 min)

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tsp almond extract

Mix flour, baking powder, soda and salt.  Cream butter, add sugar and cream some more.  Add eggs and mix until fluffy.  Add the mashed banana and extract to the milk and add alternately with the flour mixture to the creamed mixture.  When blended pour into a greased bread pan and bake at 350degrees for 45 min-1hour.  

...love this sliced and spread generously with butter and/or jam!

Enjoy!

Oh the bliss....

I derive so much pleasure from eating something I love.
The anticipation, the smell, the taste, the texture...it all adds up to PURE JOY!

One of life's joys for me is crepes--love them savoury, love them sweet especially.  I enjoyed the company of two dear friends on the weekend--eating crepes at a great little bistro in Toronto.  Crepes au Chocolat for dessert--seriously, does it get any better than that? (...well maybe crepes with a little butter and strawberry jam-topped with some powdered sugar--I don't know, it might be a toss up!)

Crepes au Chocolat 

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/2 tsp. salt
• 1 large egg, lightly beaten
• 1 cup milk

 Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

 Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with  oil. Heat skillet over medium-high heat.

 Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more. 

To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, roll , and serve.

Chocolate Filling
(for about 4 crepes)
3/4 cup semi sweet chocolate chips
1 tsp butter
2-3 tbsp cream


Gently melt the chips and butter until smooth.  Add cream and whisk until fully combined and smooth.  Spread onto crepes, roll and top with powdered sugar or whipped cream if you like. 
It's like a little heaven in your mouth!
EnJOY!

This speaks to my heart...

"in your very own kitchen there is a refuge--to work as a cook--like and artist, like a priest.  Sacred space is but one breath away.  Offer yourself up to it. "

~Dale Kent, former tenzo at Tassajara, the oldest Zen training monastery in the US.

So well said, I don't think I have anything to add today--(I know how shocked some of you are about that!!)

Here is one of his recipes, I have to admit that I have not tried it--yet.  I got this recipe out of Vegetarian Times, but they got it from Dale's cookbook  Tassajara Dinners & Desserts.  I have to admit, I am really looking forward to spending a little bit of time researching Tassajara, Dale and their idea of  "mindful cooking".

Vegetables in Thai Red Curry

• 1 small head cauliflower, cut into florets
• 1 cup green beans, stems removed and cut into 2-inch pieces
• 1 Tbs. oil
• 1 cup mushrooms, ends trimmed (left whole if small, quartered if large)
• 1 14-oz. can coconut milk
• 1–2 Tbs. Thai red curry paste
• 2 Tbs. brown sugar
• 2 Tbs. tamari or low-sodium soy sauce
• 1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
• 20–30 fresh Thai basil leaves

1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Repeat with green beans in same pot of water; set aside.
2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup of vegetable water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.Enjoy!

Share and Share Alike

One of  the things I love about the topic of food, is that everyone has something to share.  It doesn't matter where you come from, your age or gender--everyone has a recipe, a favourite choice or an opinion to share.  Kind of like the weather, you can always find something to comment on.

This recipe came from my friend Carrie--she shared this post on her blog Obscure Canlit Mama, and Madeleine and I baked some today--THANK-YOU CARRIE!! :)  Delicious!

Homemade Breakfast Pitas

Combine in a mixing bowl: 4-5 tablespoons honey, 3 teaspoons salt, and 8 teaspoons yeast (I use the quick rise yeast). Add 4 tablespoons melted butter and 2 1/2 cups hot water.  Add 6 cups of flour and stir well until blended. Knead for 5-10 minutes or until the dough is smooth and elastic (add flour or water as needed to reach desired consistency). The dough should be moist-ish, but not sticky.

Let rise, covered, in an oiled bowl, for an hour or two.

Preheat oven to 450.

Punch down the dough, divide in half, then divide each half into 8 pieces. Cover and let rest for 20 minutes. Then, flour a clean surface, divide each dough lump in two, and, using a rolling pin, roll each small lump into a flat circular shape, about 1/8-inch thick, or thicker, if you like a thicker pita. ( note that each half makes approximately 16 small pitas).

Bake on a stone or an upside down cookie tray--fit as many as you can on--about 6-8, until they puff up and brown just slightly 4-5 minutes.

TIP 1:  Carrie suggests freezing these bad boys and popping them in the toaster to reheat--slather with honey and/or peanut butter and you have a delicious breakfast or snack!


TIP 2:  She also says (and I agree!) that you can  use these for hamburger buns or sandwiches--the possibilities are endless!


TIP 3:  I kneaded in (at the "punch down" phase) 1/4 cup each of craisins, unsalted sunflower seeds, and unsalted pepito's along with 2 tsp cinnamon.  Mmmm...

The Shocking Truth

I don't usually click on, or subscribe to Facebook advertising--but this caught my attention, and I just had to look. The Shocking Truth
This is from the Ontario Ministry of Health Promotion and Sport--I didn't even know there was such a thing!  It is specifically targeting families and children, encouraging healthy activity, healthy eating, healthy living.  Very interesting stuff.

Here is the Shocking Truth according to the OMHPS-Childhood obesity rates have TRIPLED since 1975!!!  Seriously!!!

There are of course many contributing factors, including diet and activity levels etc..which we could hash over for days and days I am sure.
Here is my point:
We should be less judgemental, and more pro-active.
If we spent less time defending the reasons why this has happened, and more time actually doing something to change it--one kid, one family, one person at a time--imagine what  could  be accomplished!! How about NO childhood obesity rate--wouldn't that be a gift!!

Exposing our kids to better food choices, allowing them the opportunity to LIKE things like chickpeas, and asparagus is a great start.

Lemon and Garlic Asparagus

2tbsp olive oil
2 cloves garlic minced
juice of 1/4 lemon ( or more if you like it really lemony!)
salt and pepper to taste
asparagus with the ends trimmed off.


Heat oil in pan.  Add asparagus and saute until cooked (tender with just a hint of crispness in the centre).  Add garlic, S&P and toss--squeeze lemon over and toss again.
That's it! So easy!


Tip:  this technique also works great for green beans, broccoli, bokchoy, spinach--you name it! 

Snack Attack

I don't know about you and your family, but finding healthy, quick after school and bedtime snacks is sometimes a bit trying...the familiar whine of "there's nothing to eat", while the fridge door stays wide open is as irritating to me as it was to my mother 25 years ago!

Here is a good one the kids love, they can make themselves--and you will like it just as well! (...sometimes I have this late at night after everyone has gone to bed, and I am watching junkie T.V.!)

Peanut Butter and Chocolate "Fondue"

You can make this following the ratio in a small or large quantity--we usually make enough for one or two people...depends on the day...)
2 parts semi sweet chocolate chips
1 part peanut butter (smooth preferable)
Fruit of your choice (this is particularly delicious with banana!)


Melt the chocolate and P.B. in the microwave for about 45 seconds.  Mix well.
Dip fruit in and enjoy the deliciousness! 

(you can be all fancy and cut up the fruit and use fondue forks if you want--we usually just use our fingers--beware, it is messy!  Make sure you have a napkin or 2 on hand!)
Enjoy!

Stand Up!

"This may sound obvious, but the main common denominator, the factor that cut across all participants, is that they decided to get involved. They decided to move from being worried, angry, disrespected, or fearful to action. Like Martin Luther King Jr., they made a decision and took that first step. " Annie Leonard The Story of Stuff Blog

Stand Up I say!  Stand Up and be heard--show the real you, show what you really stand for, show the world what you really want.
Martin Luther King Jr.  and many others from that era, stood up to world.  They took a stand against something that was clearly an injustice, and clearly needed to be recognized as such.  You cannot change what you don't acknowledge...

I know you all hear me loud and clear, standing up for the one thing I think doesn't garner enough attention, in enough homes, in enough ways.  The one thing that our culture and the "Western Diet" has allowed to fall very short.  Food--and the Food Industry's roll in changing (...not for the good might I add...) the way we eat, the way we stay healthy ( or not so healthy...).

One place in particular we can Stand Up to incite some change is at the Grocery Store.
 WHAT?  I know it sounds ridiculous...but we can incite change by the way we spend our money.

If we STOP BUYING the processed food "junk"  that lines the aisles at the store, and START BUYING more whole foods --they have to listen.  When enough people Stand Up to be heard, the food industry's pocket books scream nice and loud.  One small change in the way you shop and the foods you buy, can and will make a big difference.  Stand Up I say.  Stand up and be heard.

So, you are going to need some extra energy for all that standing...here is a goodie!

Southwest Black Bean "burgers"

1 small onion, quartered
2 garlic cloves, peeled
1 egg
15 oz/ 425 g can black beans, drained and divided
1/2 C.  bread crumbs
2 Tbsp. fresh cilantro
2 Tbsp. fresh parsley
2 tsp Chipotle Seasoning Blend (or 2 tsp cumin, 1 tsp chili powder)
salt and pepper, to taste

In the Quick Chef chopper (or food processor), place the onion, garlic, egg, half the bean, bread crumbs, herbs and seasoning  and chop until smooth.  Remove the blade, and with spatula blend in remaining beans.  Form the mixture into four patties.

Cook burgers over medium high heat in a grill pan or skillet, 4 minutes each side.  Serve on warmed buns, withSalsa or chimichurri sauce.

Chimichurri Sauce

3/4 C. flat leaf parsley
3 Tbsp. fresh oregano
2 garlic cloves, peeled
2 Tbsp. red wine vinegar
1/3 C. olive oil
1 Tbsp. lemon juice
red pepper flakes, to taste
salt and pepper, to taste

 Finely chop the herbs and garlic.  Set aside.  Whisk the vinegar, oil and lemon juice.   Add the herb mixture and blend well, and season to taste with salt, pepper and pepper flakes.  Makes 1 cup of delicious sauce.

Enjoy!

Thank-you!

I want to take a minute today  to say THANK-YOU to all of you who have become loyal readers! And to those of you who are joining me for the first time!
It has been such a pleasure to share my thoughts and recipes with you, and an even bigger privilege to hear that I have inspired so many of you!
Thanks so much for all the notes and comments you have shared with me--the encouragement is much appreciated!

Big love and happy taste buds to you!
xoxoxo

To celebrate I will give you one of our favourite cake combos--Cocoa Cake and

Peanut Butter Icing

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. 

Enjoy!

 

Ah, the simple life...

Part of our journey thus far in this life has been to learn the art of simplicity.  In all things.  We have really been shown (sometimes in not so gentle ways.. :) how to pare down. How to determine a need from a want.  How to determine what is really important, and what is just distraction.

Sundays are often the simplest days.  Easy to shut out all the distractions--turn off the phone, enjoy what the day brings--be it a visitor, a nap, or a delicious dinner...

Here is a new recipe I developed to go with "Pork-Chiladas"--so good we had them yesterday, and today for dinner!

Mexican Bean Salad

1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 green onion chopped finely
1/2 each yellow pepper and red pepper
1/3 english cucumber chopped finely
3tbsp chopped cilantro (or as much as you like)
1 avocado chopped (and added at the last minute...)

Dressing
1/4 cup olive oil
juice of 2 limes
zest from one lime
juice of half lemon
3 tbsp chive vinegar (or white vinegar or red wine vinegar--you decide)
3 tbsp sugar
salt and pepper to taste


Whisk dressing ingredients together, taste and adjust sugar or vinegar or salt if necessary (no rules here, just make it taste how you like it..).

Toss all salad ingredients (except avocado) in a large bowl and top with dressing.  Stir to coat, cover and refrigerate for a couple of hours.  Just before serving time, chop avocados and add to salad.  Mmmmm....
Enjoy!

What in the World do you eat?

 Have you discovered StumbleUpon yet?
My favourite way to browse the internet! If you haven't tried it yet, you are missing out!

This is how I find MANY new recipes, websites and blogs.  I find much interesting info, that I wouldn't necessarily otherwise see--there is so much out there!

"Stumbling" is how I found this website about  "what the world eats". 
A MUST SEE post for sure--it really gives you some perspective on "Western Food"--go look, then come back and tell me what you think!

'Nuff said.

Still loving my bread machine--I generally only use if for dough now (because I prefer the bread made by hand...), let me tell you what I did today!
I made one batch of Grandma's Bread adapted for the Bread Machine on the DOUGH setting of my machine.  Once the dough was ready, I cut it into 2 sections (one about 75% the other about 25%).  I used the large section for Hamburger Buns, and small section for Cinnamon Buns...

Hamburger Buns from the Bread Machine
1.cut dough into approx 9  pieces (do this on a lightly floured board, especially if it is sticky)
2.roll each little piece into a ball, nice an smooth.  Pat it flat and place them on a cookie sheet about 2 inches apart.
3. cover with a damp tea towel, or a silicone mat and let rise in a warm place for about 30min (or until doubled in size)
4.  Bake at 375 degrees for about 12-15 minutes.


Cinnamon Buns from the Bread Machine
1. in a 9inch pie plate rub 1-2 tbsp butter all over and sprinkle with 1/4 cup brown sugar.
2. roll out dough until about 1/4 inch thick.
3. spread 2-3 tbsp very soft butter all over.  Sprinkle with 1/3 cup brown sugar  and then sprinkle generously with cinnamon.
4.  Along the longest side of the dough, roll up into a tube.  
5. Slice about 2 inches thick and place cut side up over brown sugar/butter in pie plate.
6. Cover and let rise until double the size.
7. Bake at 375 for 25 minutes.
8. Place a plate over the buns, and turn them out onto it.  Let cool. (...if you don't turn them out, the br.sugar/butter part will cool and harden making it very hard to get them out...you don't want to do that!)


Enjoy!!

Cinnamon Secret

My hypotheses for curing disease:
 *all remedies/cures will be found (...eventually...) in some already existing earthbound substance/plant/animal--not a chemically derived, man made pharmaceutical.

Here is a good example of one of those remedies--My Dad eats 1/4 tsp every day on his cereal--science is proving that it helps lower blood sugar, and keep it under control--very important for someone with pre or full diabetes!
The Secret of Cinnamon

Want to know a little bit more of the benefits of Cinnamon? More about cinnamon

Cinnamon is a spice many of us use in LOTS of recipes--I have also been trying to find ways to add it into my cooking.  Many middle eastern and Indian dishes use cinnamon as one of the aromatic spices in curries and other dishes-mmm!


Moroccan Couscous

• 1 cup orange  juice
• 1 cup instant couscous
• 1/4 cup pitted dates, finely chopped
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1 teaspoon cinnamon

Bring juice and 1/2 cup water to a boil in a small pot. Remove from heat. Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates,raisins, almonds, and cinnamon in 1/2 cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.
Enjoy!

Devote your Attention...

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. "
~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

On this food journey of mine, one of the things I have learned is that eating is much more enjoyable when you devote your attention to it.  It is so much more satisfying when you savor each bite--enjoy the flavour, the colour, the texture.

Incidentally, I found I am able to EAT LESS by eating with such devotion--because I am more satiated and satisfied by a meal I have actually tasted, savored and enjoyed--rather than one I ate with mindless distraction.

No matter how busy the day, no matter how long the to-do list, devote your attention to your meal.  It takes no more time to do and is so much more satisfying.  You have to stop what you are doing to eat anyway--why not make it a beautiful experience every time you do it?


We only ever got this dish when my Dad was working late or not home for dinner--he didn't consider it a suitable choice for dinner!  We didn't get it often, but we sure did enjoy it!

Ham Flan  (quiche)
(this one came from Aunt Dona...)

1 9" unbaked pie shell (you can buy the frozen variety if you like--but I usually have some pastry in the freezer that I can quickly roll out)
2 tbsp butter
1 chopped onion
6-8 sliced mushrooms
1 cup cubed ham
1 1/2 cup shredded cheese (like marble or cheddar)
1 eggs beaten
1 1/4 cup milk
1/4 cup flour
salt and pepper


Saute onion and mushrooms in butter until tender.  Sprinkle ham, cheese, onions and mushrooms on bottom of pie shell.  
Combine eggs and milk, gradually add to mixture of flour, salt and pepper. our into pie shell and bake at 375 30-40 minutes or until knife inserted in centre comes out clean.
Let stand 5 min before cutting.
Enjoy!

Cooking with Kids

I love to cook with kids.  They are so eager.  They are so easily impressed.  They are so honest about telling you what they think! 

Do you ever watch everyday things through their eyes?  Do you see the wonder and the magic that they see in the things we take for granted?

Cooking with kids (mostly my own :), has allowed me to see some things in a whole new light--cooking for them is like magic, seeing their creation take shape and change form right before their eyes!

I remember baking these cookies with my Mom and my Sister--we all still love these cookies, now Madeleine likes helping to bake and eat them too!

This is one of the Chipits Original Recipes--I have adapted it of course, only changing a couple of things...

Chocolate Chip Oatmeal Cookies
1 cup soft butter
1 cup sugar
2 eggs
1 1/2 cups flour
1tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups chocolate chips
1 1/4 cups quick cooking oats


Cream butter and sugar well.  Add Eggs and continue to cream.  Stir together flour, soda, salt and cinnamon.  Gradually stir into creamed mixture.  Add chips and rolled oats.  Drop by tablespoons onto ungreased cookie sheets.  Bake at 375 degrees 12-14 minutes.
Enjoy!

Ever Evolving

Many recipes in my kitchen are ever-evolving.  I change this, add that.  Cook it this way, instead of that way--you get the drift.  I am always on the edge of making a recipe better...and better.  I am sure it drives my husband crazy--the constant picking apart a meal, to see what could make it better the next time.  For me, however, it is the quest, the ever evolving delight of something I already like, getting better and better.  So strangely satisfying!

The Mushroom Barley recipe I had posted a few weeks ago, seems to be just like that--ever evolving.  I have made it a little different each time...Tonight I browned the onions and de-glazed the pan with just a little red wine vinegar and cooked according to the recipe.  Then I add some Parmesan cheese at the end, just before serving--oh the richness!  Like Risotto... only more fiber :)

Here is a great side dish, that oddly enough, I haven't messed with too much!  It came from my Grandma--maybe that's why.  This recipe can make a large amount..and it is just as good re-heated as it is fresh--so feel free to enjoy it a couple of days in a row!

Sweet and Sour Red Cabbage
1 med red cabbage quartered then sliced very thin
4 slices bacon diced and cooked
1tbsp bacon drippings (...you really need this, don't substitute butter or margarine-or else...)
1/4 cup brown sugar
2 tbsp flour
1/2 cup water
1/4 cup white vinegar
1/2 tsp salt and pepper
1 small onion minced.


Boil cabbage in water to which you add 2 tbsp vinegar.  Mix together brown sugar, flour, water, vinegar, bacon drippings salt and pepper and minced onion.  Cook and stir until mixture thickens, about 5 min.  Add bacon bits.  Stir sauce mixture into drained cabbage, re-heat if necessary.


Enjoy!

Time Well Spent

I'm not sure if you remember the post before Christmas where I shared that sometimes, some recipes are better left unchanged?  Sometimes you just need to leave well enough alone, and enjoy it guilt free--because some things are just worth the extra _____ (you can fill in the blank here-calories, time saved, ease, "bad stuff"...).  Sometimes, you just gotta--cause you can't cut everything out.  Some things invoke so many memories, some things just taste too good, some things are just worth the extra time spent together.

Here is what Madeleine and I made today--we have been enjoying  them all afternoon. 
(you probably already have this one, but just in case you don't...)

Peanut Butter Rice Krispie Treats
4 1/2 cups mini marshmallows
3 tbsp butter
6 cups rice krispies
3/4 cup peanut butter


Melt butter and marshmallows in a large pan.  Add peanut butter, melt and mix thoroughly.  Add rice krispies and mix until well combined.  Put into a greased 9x13 pan, pressing into the pan until evenly distributed.  Let sit until cooled.  Cut into squares.

Pizza Perfection

One of everyone's favourite fast dinners around here is "Mini Pizza's".  I use packaged Naan Bread or Greek Pita's (same as the ones for Pita Crisps if you remember those from a previous post...I also use our favourite tomato sauce as pizza sauce (and freeze the rest for another day).  Incidentally, pizza is usually one of our "Meatless" Meals, and it is  easy to make extra so that someone can have a treat for lunch tomorrow too...

Quick, easy and not "so bad" for you!  Here is how we put them together, I think this combo of toppings is pizza perfection...

Mini Pizza's
5 Naan Bread or Greek Pita's
Your favourite tomato sauce (mine is Primo Romano Cheese-with the blue label)
grated marble cheese (about 3 cups)
4 chopped green onions
4 sliced mushrooms
1/2 red or yellow pepper sliced
Parmesan cheese

Spread about 2 tbsp of tomato sauce on each pita.  Top with marble cheese, then toppings.  Top generously with Parmesan cheese.  Bake at 400 degrees for about 17 min.  Cut into quarters.
Enjoy!

It's Official...

Well, it's official.  Since the beginning of this food journey that started nearly 10 years ago, I have lost 60 lbs!  Woohoo!

I can't begin to explain ALL the things that have happened and changed in these last 10 years to me physically, emotionally and spiritually--but I can tell you some of the results.

Not carrying around an extra 50-60 lbs (...that's like 6 bags of potatoes--strap that together and carry it around for the day...no wonder I was so tired all the time!!!), gives me so much more energy!  I can walk farther, faster without breaking out in a cold sweat, my lungs heaving for breath.  I sleep better too.  My clothes fit better (obviously--but I had a moment in the changeroom last week, when I fit into a size 8 pants for the first time in my life! :).  My skin is healthier, my fingernails stronger.  SO many little things, that I could never have imagined as my old overweight self, who indulged in fast food too many times a week.

Here is the truth.
The only things I cut out of my diet were fast food and most processed foods (with the exception of chips and a couple of other "non-negotiables.)
I still eat dessert.  I still eat creamy sauce on my pasta.  I still eat pizza and hamburgers and french fries.  I do eat half the portion size that I used to.  I do eat  a lot more fruits and vegetables.  I do try to balance what I eat--more "good", less "bad".  I do make/bake/cook most of what we eat, I drink lots of water  and I do try to walk almost every day.

That's it--seems too easy doesn't it?
It was small changes-one at a time--nothing drastic, just little bits here and there.  "A journey of a 1000 miles begins with just one step".  A journey to loose 60 lbs started with one less trip to McDonald's. 

Japanese Cucumber Salad

1/2 english cucumber sliced
1tbsp soy sauce
1/2 tbsp rice wine vinegar
1tsp sugar
1/2 tsp sesame oil
dried crushed chilies if you like it spicy


Whisk the soy sauce, vinegar sugar and oil.  Pour it over the cucumber.  Easy--See if you can leave them alone until dinner time!

Enjoy!

Trends for 2011

I'm not usually one for following food trends too much.
I know what I like, I use common sense and I try to keep as "close to the natural state" as I can when buying, and preparing food.
Period.
But I did come across this list today of  Trends for 2011 from the Mayo Clinic , and some of the items on the list did catch my attention--I guess I am a little ahead of the curve :) Go me!

Parmesan Baby Potatoes

About 1-2 pounds baby potatoes.

1/4 cup Parmesan Cheese

1-2 Tsp Garlic Seasoning

2 TBSP Butter.

Cut Potatoes in half and place in microwave safe container with a lid.  Cook on high about 6-8 min.  Shake vigorously every 2 min or so.  Continue to cook until potatoes just start to break up when shaken.  Take out of microwave and add butter, seasoning and cheese.  Shake until well coated. 

Enjoy!

Where do you find the time?

I have a friend who always asks me "where do you find the time to make that?", every time she asks what we are having for dinner or what I cooked today.

Easy, I make the time.

Eating well is something I made a priority in my life.  I make the time to cook good food every day.  It is after all the single most important thing you can do every day to stay healthy, avoid disease, and live longer--what a gift to give to your children!

So my question to you is, do you make the time?

Tomato and Bread Soup

• 3 Tbsp (45 ml) olive oil, divided 
• 1 tsp crushed chilies
• salt and pepper to taste
• 1 cup bread, cut into 1" cubes
• 1 small onion, chopped 
• 2 cloves garlic minced
• 1 - 28 oz can chopped  tomatoes
• 1 tsp  oregano
• 1/4 tsp thyme, rosemary
• 5 cups chicken stock
• Salt and pepper to taste

Bread Croutons:

Combine 2 Tbsp (30 ml) of olive oil and chilies and a little salt and pepper in a bowl.   Add bread cubes and toss.  Put bread on a cookie sheet and bake for about 10-15 minutes at 350 degrees tossing every 5 minutes or so.  The cubes (croutons are done when they are golden brown and dry)

Soup:
Sauté onion until translucent, add garlic. Stir in tomatoes, herbs and chicken stock. Heat to a gentle simmer.

Once simmering, add bread to pot, season with Salt and Black Pepper, and continue simmering for approximately 20 minutes, or until all flavours are combined.

Serve with extra croutons on the side and a drizzle of olive oil on the soup.  So hearty and delicious!

Being Well

As my Word of the Year is WELLNESS, I thought I would share a few thoughts about what that means to me.

Wellness = Balance, in all areas of your life.
Wellness means putting our own well being at an equal level to your family's.
Wellness is figuring out what is REALLY important, and what is just distraction.
Wellness is living simply.
Wellness is sharing-yourself, your stuff, your abundance, your being-ness.
Wellness is prioritizing.
Wellness is love--for yourself, for others, for the planet.
Wellness is activity and stillness...and knowing that there is a time for both.  

What does wellness mean for you?

Dinner tonight was a bit of a crap shoot--2 new recipes, sometimes I think my family must feel like guinea pigs...
Both recipes turned out GREAT!  Here they are!

"Florida Chicken" for the crock pot.  (adapted from Slow Cooker Meals, by)
1 tbsp oil and 1 tbsp butter
5-6 pieces of Bone in Chicken legs and/or thighs (because they are cheap!) 
1 1/4 cup orange juice
1tbsp combination of orange and lemon zest
2 tbsp soy sauce
1 tsp crushed red chili
1 tbsp sugar

3tbsp cornstarch, 3 tbsp water


Dry chicken pieces with a paper towel or napkin and Brown evenly on all sides in a hot frying pan with butter/oil.  Place in the bottom of a crock pot (in one layer if possible). 
Mix orange juice, zest, soy sauce, chili's and sugar.  Pour over chicken and cook covered on high for 3-4 hours.  (low 6-8 hours)
At mealtime, remove chicken to a plate.  Combine cornstarch/water and add to the hot liquid in the crock pot.  Stir until it begins to thicken...mmm yummy gravy!


Coconut Rice and Beans
(I can't believe I didn't know how easy this was before today--this is a life changing recipe for sure!! :)
1 cup white rice 
1cup water
1cup coconut milk
1 can drained Romano beans (I think that any type will work--this is what I used)


Combine and bring to a boil.  Reduce heat to simmer, cover and allow to simmer for about 15-20 minutes (until all the liquid is absorbed.)  Add drained beans and toss to combine.
Top with snipped cilantro if you like.

(this dish was equally good with the gravy as without and Madeleine requested the leftovers for her lunch tomorrow!  definitely  a keeper!!)


Enjoy!

Cleaning out the Fridge...

Here we are Post-Holiday.-- time to clean out the fridge.  Use up the little bits of this and that, less room for dip, cheese and snacks, more room for vegetables, lunches and yogurt.

This is one of our favourite pasta recipes--tasty, good and a great way to use up some of the leftover bits and bobs from the fridge :)

Alfredo Pasta a la Fridge
(this makes enough for 3 of us to have dinner, and 2 of us to have lunch the next day--you can easily make more or less. **feel free to substitute any vegetable or meat you need to finish up-this works with everything!!)


2 thinly sliced oktoberfest sausages (or cut up leftover turkey/chicken, bacon or ham)
1 med onion cut into wedges
2 cups broccoli
1 red or yellow pepper (or any variation you have...)
5-6 sliced mushrooms
1/3 jar julienned sundried tomatoes drained
1 shredded carrot
1/2  900 g bag of pasta (like fusili, or penne)


1 batch of Alfredo Sauce

Saute sausage until nicely browned. Add onion  and saute until translucent. Add mushrooms then broccoli and saute.  Add all other veg and cook until done.
Meanwhile cook pasta according to pkg directions, and cook Alfredo sauce.


Drain pasta and add to veg/sausage mixture.  Top with sauce and toss until well coated.  Serve with a little extra Parmesan and some crushed chili peppers if you like.
Enjoy!

Joy-Full Holiday!

Happy New Year!
I am hoping this post finds you happy, well and I imagine that you are as joy-FULL as I am!

I feel like all we have done for the last 2 weeks is eat, eat, eat!  Although the food has been delectable, and very enjoyable, I am looking forward to getting the year off to a more health-full start!

I have been spending much time these last few days contemplating the New Year.  Are there resolutions I want to make?  Any habits I wish to quit or start?  The ending of some things, or the beginning?

I decided that resolutions, although they have the good intentions, are most often left to the wayside by the end of January--same for you?  Habits to quit or start, endings or beginnings?  A little of each I think--here are some of my plans for the New Year ahead:

My WORD of the year is WELLNESS-that encompasses all things in life--eating, sleeping, activity levels, emotional health, personal growth, work-life balance.

One of my INTENTIONS for the year is to increase my level of adventure when it comes to trying and cooking more ethnic foods.

Another INTENTION is to take at least one full day class (to increase my SKILL at ethnic cooking) at the Cordon Bleu in Ottawa--anyone up for a weekend trip this spring or summer??!!

I look forward to sharing more of my adventures with you this year--and hope it inspires you to enjoy more WELLNESS in your life too!  Happy New Year!
xo

One of the decisions we made today, collectively as a family, is no more meat for a few days!  To much rich food, turkey and a plethora of other meat rich, yummy foods have left us all feeling a little sluggish and a lot bloated!  We finished today off with a favourite--Chickpea Tacos, with homemade  tortillas--yummy and totally guilt-free!  I think tomorrow we'll start off with something NEW...

Raspberry Pecan Oatmeal
(serving for 1--easily doubled, tripled or more...)

1/4 cup quick cooking oats
1/2 cup water
pinch salt
2 pinches cinnamon (or more to taste)
1/3-1/2 cup frozen raspberries (we are still fortunate to be using frozen black-caps from our garden!)
handful of roasted pecans


Combine oats, water, salt and cinnamon in a microwave safe dish with cover.  Heat on high for 1 min.  Take out, stir and add raspberries.  Heat for another minute.  Take out and sprinkle with brown sugar, and/or milk and top with roasted pecans.  


TIP:  to roast nuts easily in the microwave, place them in a dish and heat for 30 seconds.  Stir and repeat until they are fragrant.  Great as a topping on oatmeal, salad, in cookies and desserts...


Enjoy!