Slim Pickin's

Tomorrow is grocery day...and it is getting pretty bare in the fridge and in the cupboard.  The choices for dinner tonight were pretty slim.  First I thought we could have homemade pizza--but no cheese.  Then I thought we could have sausage and perogies--but no sausage.  Then I though we could have Thai stir fry--but no mushrooms, or broccoli, or anything else stir fry like..and on and on it went...

What I did have was lots of pasta, 1 carrot, 2 green onions, 1/4 red pepper and a few other items...here is what I came up with for dinner--turned out pretty excellent too!

Penne Carbonara

1/3 bag penne cooked al dente
1 small carrot shredded with your vegetable peeler
2 green onions sliced
1/4 red pepper diced
1/4 cup diced and cooked bacon
1/2 jar julienned sundried tomatoes
1/4 cup pecans


Sauce
3 egg yolks
1 cup grated parmesan
1/4 cup half and half cream
Mix well. (will thicken as it sits)


Saute vegetables and add bacon, sundried tomatoes and pecans.  Drain pasta and reserve 1/3 cup cooking liquid. Add pasta to veg mixture pour in reserved cooking liquid and sauce mixture.  Mix until well coated.  Serve with a bit of parm grated on top.

Getting out of the rut

I think I am in a rut.  Winter has been soooo long, and summer  still seems very far away--we are stuck in the middle of two seasons, and I feel like I'm cooking the same few things  all the time.

Time for a change, time for something new, time to spice things up!

Every time I feel like I need an infusion of a few new recipes to change things up, learn something new or add a new flavour, I have the same plan of attack--so far it has worked really well!

I pick up 3-4 copies of my favourite food magazine at the library (this time it was Vegetarian Times, other times it has been Taste of Home, Canadian Living, Kraft Cooking...).  I pick out 5-7 new recipes that are appealing to my tastebuds and make a shopping list of everything I will need that I don't already have in the pantry.  I cook one of the new recipes each day, and we rate them as a family--
*never again,
*maybe with a few changes,
*yes ma'am!,
*can we have it again tomorrow, and the next day and the next day?

It has been a good way to get out of a rut, and a good way to learn a few things--we have found some of our family favourites this way...you never know, you might too!

Here is a new one, I haven't tried it yet, as I still have to go the grocery store this week--thinking of having it Friday for supper!

Aloo Gogi Mattar ( Potato, Cauliflower and Pea Curry)

• 1 large cauliflower, cut into small florets
• 2 large onions, chopped into 1/2-inch chunks
• 3 medium potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks
• 1 cup frozen green peas
• 1 cup chicken stock
• 4 tablespoons olive oil  ghee or butter
• 2 tablespoons fresh ginger, peeled and finely minced
• 5 garlic cloves, minced
• 1 medium hot green chili pepper, minced 
• 3tbsp good quality curry powder 
• 1 teaspoon ground cumin
• salt and pepper
• 1/2 lemon, juice of
• 1/3 cup fresh cilantro, chopped

1. Heat oil in a large pan. Add onions and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
2.  Add curry powder and salt. Stir well.
3. Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
4. Add stock, cover and simmer for around 15 minutes.
5. Add the cauliflower florets and lemon juice. Stir well. Replace lid, simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
6. Add peas, stir, cover and simmer for 10 more minutes.
7. Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

Are you buying it?

So, are you buying it?  Are you buying the marketing messages of  "You don't have time to cook.", "You don't have enough skill to put together a meal", "You aren't smart enough to figure out all this nutritional information on your own"?

I can tell you, I'm not buying it, and I don't think you should either--because when something is important and is made a  priority in your life (...like eating well), you DO have the time, you DO have the skills, and you ARE smart enough to filter through these marketing messages.

Don't buy in to the food industries marketing tactics--because that's all they are.  Think before you buy and put your money where your mouth is...

~as you may remember, I made pastry last week (so yummy--if it wasn't so bad for me...I could eat it every day!) I froze enough for 2 pie shells, and had enough left for 1 pie in the fridge.  So, today Madeleine and I decided to make dessert with it as it needed to be eaten up.  Fast, easy and not "so bad" for you as it contained lots of fruit, and lots of love!!

Apple Gallette (Tart) 
(this is a free form pie of sorts--rustic and delicious!)


pastry for 1 pie shell
4-5 apples, peeled and sliced
2-3 tbsp flour
1/3 cup brown sugar
1/2 tsp cinnamon
1 tbsp butter


Roll out pie crust.  Place on a baking sheet.  Mix apples, flour, brown sugar, and cinnamon in a bowl and toss until well coated.  Pour apples into centre of pastry. Dot with butter.  Loosely fold pastry up around apples--use a little water to bind it together where it has folded over itself--the centre will be open as the pastry will not be big enough to cover.
Bake at 400 degrees for about 35 minutes--turn down to 350 if pastry is browning too quickly.  Tart is done when a fork or knife easily pierces the apples.

Are you willing?

I have had to ask myself lately, am I willing to spend a few more dollars at the grocery store?

The price of many items have already gone up--as I am sure you have already noticed--but that isn't what I am referring to.

I spent the last few years shaving as much as I could off the bill every month--while still maintaining the freshest food I could, eating good  food that is healthy and tasty.  But as I continue to ask questions about the quality of the food, the integrity with which it is prepared/cared for, and the standards that we have become "used to", I am finding that there are a few things I am willing to admit I am feeling a little uncomfortable about.

Like what you may ask?

Well, for one: eggs.  Standard egg farming practices don't much allow chickens to be chickens--and the more I look into it, the more uncomfortable I become about buying whatever eggs are on sale--when for a little bit more I can buy organic eggs from  certified organic chickens--where they can walk around, pecking until their little chicken hearts are content...hmmm...(for more info on  Ethical Farming in Canada--check here Canadian Coalition of Farm Animals.

~~now if your family is like mine, you will have some "Post-Easter" eggs to eat up --here is one of our favourite ways!  Simple and plain--just perfect!

Devilled Eggs
6 hard boiled eggs*
1/2 tbsp chives finely chopped
1 tsp  mustard (yellow or dijon--both work)
cracked pepper
3-4 tbsp mayonnaise
paprika


Peel eggs and cut in half--carefully scoop out the yolk and place in a bowl.  Mash yolks with a fork. Add all other ingredients (except paprika) and mix well, until fluffy and smooth--add more mayo if you need to.  Divide the yolk mixture among the egg white halves and sprinkle with paprika.


*Tip:  to hard boil eggs without the yolk  turning colour, bring them to a boil for 1 minute.  Cover, turn off heat and let sit until water is cool.  Eggs will be cooked perfectly and the yolk shouldn't be green...

Pulling out all the stops!

I have spent the better part of the last hour or so, perusing my cookbooks--looking for a real gem or two to make for dinner tomorrow and have pulled out some real old goodies that I had almost forgotten about!  I don't know about you , but it seems to me I have had so many favourites over the years, that I sometimes have a hard time keeping track of them all!

In any case, here is one that I have never forgotten--my Mom used to make these for special company when we were little...I can still feel the drippy taffy in my mouth...

Taffy Tarts (from Food that Really Shmecks)
Enough pastry for 12 tarts (you can use frozen tart shells if  you are running short on time--but the "real" pastry will make these a gift you will never forget!)


1 1/2 cups corn syrup
1 cup brown sugar
4 tbsp melted butter
2 eggs


Dissolve the sugar in the beaten eggs, add syrup and melted butter.   Pour into tart shells and bake at 450 degrees for 15 minutes.

Do you know where your Turkey Pants are?

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.
It is of great importance to the morale.
~Elsa Schiaparelli

The Easter Feast is coming.  For some it will arrive this Friday, for us Saturday, for others it will be Sunday.  None the less, you better find your Turkey Pants (or Ham pants, or Goose Pants--call them whatever you will!!)

Big family dinners have always been one of my favourites, not just for the Turkey and fixings, but for the company.  When else can you indulge so many of your senses?  When else can you ignite your mind with curious conversation and laugh until you think you will cry?  

I hope you enjoy your Easter feast this weekend, and enjoy the company as much as I will...

~so here is a breakdown of some of the foods of our feast this weekend...Turkey and Stuffing, with Turnip  of course...Broccoli Casserole, mashed potatoes and Cucumber Salad.

And who could forget the Cranberries??

Spiced Cranberries

1pkg (12 ounces) fresh or frozen cranberries

1 3/4 cup sugar

1/2 cup water

1/2 tsp each cinnamon and ground allspice

1/8 teaspoon each salt, ground ginger and ground cloves

Combine all ingredients and bring to a boil.  Simmer uncovered until the berries pop and the mixture is thickened (about 30 min).  Cool and refridgerate until chilled

My Favourite...

This is one of my favourite recipes...it is also the one very first one I mastered at the tender age of 8 or so (is that right Mom??).
I remember so clearly standing in the kitchen, with my Mom on sunny Saturday mornings, helping to prepare dinner for the company we were expecting, taste-testing the dressing, letting her know when it was perfect. 

I have made this one so many times, I don't know if I have ever had to look at the recipe--but it did originally come from Food That Really Schmecks. (..I am sure that shocks you!  Obviously, my love affair with this cookbook, started about the same time as my love affair with this salad...).

Cucumber Salad 
1 English Cucumber
1 green onion, or a few chives
Salt


Dressing
3/4 cup full fat sour cream
1 tbsp sugar
1 tbsp white vinegar
pepper


Using a mandolin slicer if you have one, or a steady hand with your knife if you don't, slice the cucumber very thinly.  Place in a bowl, adding a generous sprinkling of salt, swish the cucumber around to distribute the salt among the slices.  Let it stand for at least 15 minutes--longer is better, giving it another swish whenever you happen to pass by.
Squeeze the cucumbers between your fingers, using both hands and leaving the slices quite limp.
Combine the dressing ingredients adding more or less of the sugar and vinegar until it is "perfect".  Add cucumber and onion or chives, combine well.  Any leftovers are just as good the next day...
Enjoy!

The Truth About Carbohydrates

Finally!
Someone is ready to fully explain what it is that carbohydrates actually do in your body and why they are important!!

This link has some very clear information on why you shouldn't cut carbs out of your diet...just like everything else, MODERATION is key here--NOT elimination!

Wanna know more?  Go to The Truth About Carbohydrates.


Baked Garlic Sourdough Loaf (...quite possible the best garlic bread EVER!)

1 round loaf sourdough bread
3 cloves garlic minced or pressed
3-4 tbsp olive oil
pepper to taste
1/2, 500 gram pkg thinly sliced marble cheese

Mix olive oil, garlic and pepper and set aside.
With a sharp bread knife, slice bread  into 1 inch slices--careful not to cut all the way through, leaving the bottom uncut--this is a pull apart bread, you will need it to stay together...
Turn bread and cut in the opposite direction, making 1 inch "cubes" of the bread.

Arrange cheese slices through the bread, evenly distributing.

Using a spoon, pour the garlic/oil mixture evenly over the bread, getting down between the cubes as much as you can.

Using aluminum foil, wrap bread securely and bake at 325 for about 40 minutes, or until cheese is melted.

"Sort of" Building on our Mexican Theme...

I have Mexican on the brain this week...we had Chickpea Tacos for dinner on Sunday, Pulled Pork Enchiladas (better known as "Pork-chiladas") last night, and I am dreaming about this next dish as an appetizer or snack this week too...this one is not exactly "real Mexican", but it is really yummy...
Feel free to improvise on the ingredients--add or change to suit your tastebuds!


Cheesy Tortilla Roll Ups

4-6 flour tortillas
1 block cream cheese softened
1 cup grated cheddar or marble cheese
1 green onion finely chopped
1/4 red pepper finely chopped
1 jalapeno pepper finely chopped
1 tsp cumin
1 tsp chili powder
black pepper to taste.


Combine and mix all ingredients well.  Spread evenly on each tortilla, spreading almost to the edge of each one.  Roll up the tortillas, cover and refrigerate at least 1/2 hour (you can wrap them tightly and keep them for a few days...makes an easy appy...).
Slice each roll into 1 inch sections.  Enjoy!

Ole!

I know that you are already aware of my love affair with Mexican food...I could probably eat it everyday...

Here  is a great, and easy quesadilla recipe...I keep extra tortillas frozen for just such an occasion!

Black Bean and Sweet Potato Quesadillas (adapted from Ultimate Mexican, Better Home and Gardens)

1 onion chopped
2 cloves garlic minced
1 can black beans, rinsed and drained
1tbsp lime juice
1tsp dried oregano
1tsp ground cumin
8 tortillas
1 1/2 cup cooked and mashed sweet potatoes
1 cup grated cheese, monteray jack or marble would be good choices
1 1/2 cup baby spinach leaves


In skillet fry onion until translucent, add garlic and saute lightly.  Stir in black beans, lime juice, oregano and cumin.  Heat through.
On a cookie sheet lay 4 of the tortillas.  Top each with sweet potato.  Top that with some of the cheese, then the bean mixture, the spinach then a final layer of cheese.  Lay the final 4 tortillas over and bake at 400 degrees for about 12-15 minutes.  
Let cool for 5 min before cutting into quarters and serving with salsa, sour cream and/or Guacamole (quite possibly  my favourite thing to eat...next to cake that is!)

With a tear in our eye, and joy in our hearts...

We gathered with some old friends yesterday afternoon. It was a chance for us to say goodbye and offer best wishes to one of the families as they depart on a new adventure in their lives.  They are moving to Sweden for a year or 2--oh what a wonderful experience for them !! (and I can't deny that I have a tinge of envy over their upcoming excitement!)  Happy and sad at the same time, will miss them while they are gone!
Bon Voyage Jeff, Kellie, Owen and Carson!

~as we were celebrating Jeff and Kellie saying goodbye to Canada, and hello to Sweden we indulged in some Canadian and Swedish specialties...here is the recipe for the Swedish Cookies I made...fancy looking, and easier than you may thing to make...

Swedish Lace Cookies, from Homemade Cookies 1971
1/2 cup butter
1 1/2 cup quick cooking oats
1 egg
2/3 cup sugar
1 tsp baking powder
1tbsp flour
dash of salt


Melt butter and pour over rolled oats. Mix.
Beat egg until light, then beat in sugar.  Stir together baking powder, flour and salt to blend.  Add to egg mixture, then add rolled oats.  
Drop by tablespoon 3" apart onto a greased and lightly floured baking sheet (..don't be tempted to skip the greasing/flouring step...).
Bake at 350 for 8-10 minutes, until golden brown.

Place on a cooling rack and let stand about 1 minute--cookies should still be hot and pliable.  Lift cookies off quickly with a wide spatula and place over wooden spoons propped across cooling racks (or a broom handle covered in foil, propped on coffee cans...is what the original says..)  Gently press cookies to make them the shape of a saddle.  Work fast.  If the cookies get too cold, they break in shaping.  You can return the baking sheet to the oven for a minute if they cool too fast.

..the most delicious.

I think I ate the most delicious thing in the world today.  Seriously.  You'll think I'm a nutter when I tell you what it is..but then again, if you have tried them, you'll know first hand how incredible the experience is...

Here it is...Floralane  "Elmira's Own" Tomatoes.

Now, let me explain a little, why these tomatoes have hit the spot so precisely today.

1.  It's April, and it has been a LOOOONG winter...and the produce the last month or so has been to say the least, meh...
2.  I stopped buying fresh tomatoes around October...when I could not get the locally grown (or at least Ontario) any more--because, well, have you tried a January tomato from Mexico?????
3.  These are locally grown, in fact the farm specializes in tomatoes of all kinds and has a half acre of tomato plants under a greenhouse roof--and let me tell you it is so worth their effort!
4.  Deep Red, Juicy, Ripe, Gorgeous...you won't believe it until you try it--it's like a little bit of August sunshine in your mouth...

Here is my favourite tomato salad recipe...I think I have shared it in a slightly different version already.  You can use all tomatoes, all cucumbers, a mix of both it's up to you--such a great and easy side dish, in the summer, we have this one at least 2-3 times per week...

Creamy Tomato Salad
1 pkg grape tomatoes sliced or 2 tomatoes cut into chunks
3-4 tbsp full fat sour cream 
1 tbsp sugar
1/2-1 tbsp white vinegar or red wine vinegar or chive vinegar or lemon juice
cracked black pepper


Mix sour cream, sugar and vinegar together (you may need to add more sugar and/or vinegar--keep mixing until the taste is just right...)  Add black pepper and tomatoes, toss and serve.  This dish is better at  room temperature.


Tip:  you can also add some chopped green onion or chives too--delicious!

...the place you live.

Take care of your body.  It's the only place you have to live.  ~Jim Rohn

This quote made me giggle a little...then the profoundness of it's simplicity hit me.  Do you take care of your body?  Do you feed it what it needs--to feel good, to have lots of energy, to be disease free, to love and  be loved?  Do you give it enough activity?  Do you give it enough sleep?

Be well my friends...take care of your body...it is the only place you have to live...

~here is a great one-your body and your taste buds will approve!

Green Beans Amandine (from Taste of Home, annual recipes 1999)

about 1 pound fresh or frozen green beans, cut into 2 inch pieces

1/4 cup slivered almonds

2 tbsp butter

juice of half lemon

salt and pepper to taste

Blanch or steam bean until tender crisp.  Cook almonds in butter over low heat.  Stir in lemon juice and salt/pepper.  Add beans and heat through.

Un Autre Special...

Every once in a while Bil cooks his specialty for Madeleine and I...so yummy!  It is nice to have someone else take over the cooking duties for a night, a welcome treat.

Generally, I am not a fan of using canned soup in a recipe...but in this case, I have not yet found a suitable substitution...and sometimes you just don't need to mess with a good thing!

Stuffed Pork Chops
4 pork chops
3 cups day old bread-cubed into 1/2 inch pieces
1/4 cup butter, melted
1/4 cup chicken stock
2 tbsp chopped celery
2 tbsp chopped onion
2 tbsp chopped red pepper
1/4 tsp poultry seasoning
1 can cream of mushroom soup (undiluted)
1/3 cup water


Brown pork chops well oil.  Place chops in an ungreased 9x13 pan.  Toss bread cubes, butter, broth, celery, onion, pepper and poultry seasoning.  Mound 1/2 cup stuffing on each pork chop.  Combine soup and water; pour over chops.  Cover and bake at 350 for 30 minutes.  Uncover and bake 15 minutes longer.

On the Brain

I don't know about you , but sometimes I get a recipe/ingredient/idea in my head and I can't get it out.

So goes it these days with Napa Cabbage.  As I eagerly await the arrival of fresh Ontario produce, I am making do with what is "not too bad" at the store-Napa Cabbage being one of the candidates.  We have been eating cabbage salad at least once or twice a week for the last little bit...sourcing out new recipes and tweeking existing ones.

Here is a new/old one...new dressing, same salad parts...turned out very yummy--pretty good for "not so bad" produce!

Napa Cabbage Salad with Cashews

1 head Napa Cabbage, sliced thinly
2 green onions, chopped finely
1 red pepper julienne
1/4 cup fresh cilantro chopped
1/3 cup coarsely chopped cashews


Dressing 
2 1/2 tbsp olive oil
1/2 tbsp sesame oil
2 tbsp rice vinegar
1 1/2 tbsp soy sauce


Whisk dressing ingredients together and pour over salad ingredients.  Toss well.  Done.

It's about Thyme...

Wow!!! I can't believe it...this is post #150!  Woohoo!

I was out wandering around the garden today...the snow has finally melted and you can see the signs of spring everywhere!  Even the peony's and lilies are starting to sprout through the earth!
I have to admit, one of the most exciting things I saw our there is my herb garden starting to take shape!  Thyme is growing, little tiny green chive sprouts coming up, and oregano too...I miss the fresh herbs more than I can explain and can hardly wait until the garden is bursting with basil, tarragon, cilantro and mint...

Seeing that the Thyme is ready to be cut (yeah!), here is a great Roasted Chicken Recipe from Julia Child, Mastering the Art of French Cooking...so good, so easy!

Casserole-roasted Chicken with Bacon, Onions and Potatoes
(Use an oven safe, stove top safe casserole for this one...saves on the dishes!)

*1/2 pound bacon, cut into 1/2 inch strips and sauteed (leave the fat in the casserole)

*Brown a 3lb chicken in the hot fat on all sides, very well.

*15-25 white one inch pearl onions-peeled (boil slowly for 5 minutes)

 *1-1/2 pounds potatoes peeled and cut into chunks 2inch x1 inch.

*Heat 3 tbsp butter in the casserole until foaming.  Add potatoes and roll them around over the heat for 2 minutes (this will prevent them from sticking later).  Spread them to the sides, salt chicken lightly and place breast up in the middle of the potatoes.  Place the bacon and onions over the potatoes with an "herb bouquet" (3-4 sprigs thyme, one bay leaf, a couple parsley or tarragon sprigs-tied up).  Baste all ingredients with the butter in the casserole and cover.


*Heat the casserole on the stove until sizzling, then place in the oven (at 350 degrees) for about 1 hour 20 minutes.   Baste once or twice with the butter and juices in the pan.