tag:blogger.com,1999:blog-78886384153165453072024-03-05T01:15:47.245-05:00Foodivore ...it's what we eatclasses, food, recipes and deliciousnessBonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.comBlogger232125tag:blogger.com,1999:blog-7888638415316545307.post-58192922292982958942013-01-18T09:54:00.000-05:002013-01-18T09:54:50.502-05:00Foodivore has moved!<div style="text-align: center;">
<span style="font-size: x-large;">We've Moved!</span></div>
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<span style="font-size: x-large;"><a href="http://www.foodivore.net/"><span style="font-size: x-large;">www.foodivore.net</span></a></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">i<span style="font-size: x-large;">s our new home...see you there!</span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"> </span></span> </span></span></div>
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<br />Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-67114176679326938792013-01-11T12:16:00.005-05:002013-01-11T12:16:58.214-05:00It's actually happening!!Over the next few days, I'll be moving everything over to the new website!<br />
I am hoping that the move will be glitch free...Fingers crossed everyone! So, if you're looking for something, and can't find it, I'm sorry! But-fear not, all should be up and running within the next few days! I can hardly wait to unveil the new site to you!!!<br />
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Thanks for your patience, understanding and unending support as Foodivore moves to this next level!<br />
Much love,<br />
Bonnie xoBonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-25944955930276907042013-01-07T09:33:00.000-05:002013-01-07T09:33:05.123-05:00Ch ch change....Happy New Year Friends! Hope your little break was full of all the goodness life has to offer...food, family, friends, rest, fun...and wishing you much joy in 2013!<br />
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I am so excited to usher in this new year, and all the changes that it has in store for us.<br />
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We've jumped back on the bandwagon, and are starting a 21 day anti-inflammatory cleanse today. This should be an interesting challenge for us as it is the first one we have done as a family. I'll keep you posted on how it's going, and share some of the new recipes we've tried--some of this I expect to be very easy, some of this I expect to be a bit more trying (...like 21 days with no cheese...I think I can, I think I can...). In the end, we expect we'll all feel so much better, have more energy and perhaps a clearer mindset to move on through the year.<br />
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I also will spend the first part of January working on a NEW WEBSITE! I am really excited and hope to have things rolled out to you soon! (...and if there is something NEW you'd like to see on said site, please let me know! I do this for you, and I'd love to include some changes that you'd like to see!) I eagerly await the day I can post the new site for you!!<br />
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My love affair with Chia Seeds continues...this is a new breakfast recipe I am eager to try this week. I've adapted it from <a href="http://veganyackattack.com/" target="_blank">http://veganyackattack.com</a>, and borrowed their beautiful photo as well!<br />
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<i><u><b>Berry Chia Pudding</b></u></i><br />
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<i>2 cups frozen berries-thawed (any combo will do)</i><br />
<i>1/4 cup water </i><br />
<i>3-4 tbsp honey, maple syrup or a handful of dates</i><br />
<i>1/3 cup chia seeds</i><br />
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<i>Place all ingredients in a blender or food processor and process on high until well blended. Cover and let sit a couple of hours or overnight. Stir well. </i><br />
<i>Top with toasted pecans or almonds or use as a spread or oatmeal topper. This would also make a wonderful dessert.</i><br />
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<i>Enjoy!</i><br />
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<br />Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-64083344396327280082012-12-03T10:07:00.000-05:002012-12-03T11:58:53.919-05:00Shop Local. Eat Local.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><i><b>The
average Ontario shopper intends to spend almost $700 on holiday gifting
this year. If just $70 or 10% of this was spent on edible gifts crafted
from Ontario artisan producers, the economic impact would equate to
$500 million extra dollars in our Ontario food system, supporting up to
10,000 food sector jobs.</b></i></span></blockquote>
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Imagine the difference YOU could make! </div>
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Each time you spend money, you choose the kind of world you want to live in...be the change.</div>
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I can't begin to tell you how grateful I am to all of you who have already supported Foodivore, and have Shopped Local to fill your holiday table. It is such a privilege to inspire you, share recipes with you and bake/cook for you. It fills my heart with joy when I hear how what I have written or said to you in conversation has inspired you to think differently about how you eat, how you shop for your food or why buying local is important. </div>
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I am so pleased to offer you <a href="http://food-ivore.blogspot.ca/p/holiday-treats_3.html" target="_blank">Holiday Treats</a> -available only until December 21st. </div>
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Extra special appetizers, breakfast treats and gifts. </div>
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No preservatives or additives. Made with local ingredients (where possible).</div>
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Made in small batches. Loaded with love. </div>
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It will be easy to spend your 10% locally!</div>
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Thank-you, thank-you, thank-you...I just can't say it enough! xo</div>
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<i><b><u>Best Oven Roasted Local Carrots </u></b></i></div>
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<i>4-5 large carrots cleaned and sliced on an angle about 1/2 inch thick</i></div>
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<i>olive oil</i></div>
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<i>S&P</i></div>
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<i>On a parchment lined baking sheet drizzle olive oil and S&P over the carrots. Toss lightly until coated. Roast at 400 degrees for 30 min or so, until edges are browned and carrots are soft. They'll be caramelized, sweet, soft and delicious--you may not ever eat another steamed carrot again! </i></div>
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Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-47094034864226529112012-11-18T14:02:00.000-05:002012-11-18T19:14:35.151-05:00Holiday Open House<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh85EDREpUcTimFV3FQJNE6mXQPJRYncQbdNdVORFq7zQPA_tjEOHEstJSwM4G-X10bEb7tiZ0qsnKLlhfWlx0gE0fnZLteeyZkBxI1aTPvPeQoip2qpaplqxyt63-e5RTrkBAl3mNX98/s1600/Open+House+Pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh85EDREpUcTimFV3FQJNE6mXQPJRYncQbdNdVORFq7zQPA_tjEOHEstJSwM4G-X10bEb7tiZ0qsnKLlhfWlx0gE0fnZLteeyZkBxI1aTPvPeQoip2qpaplqxyt63-e5RTrkBAl3mNX98/s400/Open+House+Pic.jpg" width="400" /></a></div>
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<u><b><span style="font-size: x-large;">Foodivore Holiday Open House</span></b></u></div>
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<span style="font-size: large;">Please join me...</span></div>
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<span style="font-size: large;"> this Thursday November 22nd</span></div>
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<span style="font-size: large;">anytime between 4:00-8:00</span></div>
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<span style="font-size: large;">153 Par<span style="font-size: large;">k St Waterloo (between John and Allen)</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">(if there is no room to park in the driveway, please park on Allen St)</span> </span> </span></div>
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<span itemprop="description" style="font-size: small;"><span class="fsl">You'll have a chance to sample and purchase </span></span></div>
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<span itemprop="description" style="font-size: small;"><span class="fsl"> Entrees, Holiday Appetizers, Christmas Cookies, Bread and more!</span></span></div>
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<span itemprop="description" style="font-size: small;"><span class="fsl"><br /> I'll have Preserves and Pickles gift wrapped for purchase,<br /> and you can pick up your Christmas Cookies!</span></span><br />
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<b><i><span itemprop="description" style="font-size: small;"><span class="fsl">And..<span style="font-size: small;">.</span>when you spend $50 or more, I have a FREE bag of fu<span style="font-size: small;">dge <span style="font-size: small;">with yo<span style="font-size: small;">ur name <span style="font-size: small;">on it!</span></span></span></span></span> </span></i></b></div>
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<span itemprop="description" style="font-size: small;"><span class="fsl">I can't wait to see you! </span></span></div>
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<span itemprop="description" style="font-size: small;"><span class="fsl">RSVP suretteb@gmail.com, 519-575-9133 or facebook</span></span></div>
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<b><span itemprop="description" style="font-size: small;"><span class="fsl">I have been baking up a storm...15 types of Christmas Cookies, 5 kinds of bread, "bake-your-own" cinnamon buns, scones, muffins, even dog biscuits...</span></span></b></div>
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<b><span itemprop="description" style="font-size: small;"><span class="fsl">And I've been cooking like a woman on a mission...</span></span></b><br />
<b><span itemprop="description" style="font-size: small;"><span class="fsl">4 types of entrees and soup, Black Bean Dip, </span></span></b></div>
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<b><span itemprop="description" style="font-size: small;"><span class="fsl">Walnut Sundried Tomato Cheese Torte, Cranberry Orange Spread, Hot Pepper Jelly</span></span><span style="font-size: small;">... </span></b></div>
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<b><span itemprop="description" style="font-size: small;"><span class="fsl">Cash is preferab<span style="font-size: small;">le<span style="font-size: small;">-</span>Thanks</span></span></span></b><br />
<b><span itemprop="description" style="font-size: small;"><span class="fsl"><span style="font-size: small;"> </span>See you Thursday! </span></span></b></div>
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Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-34330884023796044542012-10-22T10:55:00.000-04:002012-10-22T13:16:07.035-04:00Definition: Food and HealthMerriam-Webster Online Dictionary defines Healthy and Food in the following ways:<br />
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<u>Medical Definition of <i>FOOD </i></u><br />
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1<span class="ssens"><b>:</b>
material consisting essentially of protein, carbohydrate, and fat used
in the body of an organism to sustain growth, repair, and vital
processes and to furnish energy; <i>also</i> <b>:</b> such material together with supplementary substances (as minerals, vitamins, and condiments) </span></div>
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2<span class="ssens"><b>:</b> nutriment in solid form </span><br />
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<u><span class="ssens"> </span>Medical Definition of <i>HEALTHY </i></u></div>
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1<span class="ssens"><b>:</b> enjoying health and vigor of body, mind, or spirit </span></div>
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2<span class="ssens"><b>:</b> revealing a state of health <span class="vi">healthy</span></span></div>
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complexion> <br />
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3<span class="ssens"><b>:</b> conducive to health </span><br />
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<span class="ssens">Pretty clear and concise, right? </span></div>
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<span class="ssens">Then what the heck happens when you go to the grocery store? Our sense of "Food" and "Healthy" takes a definite turn in the opposite direction...we loose all sense of what those words actually mean and fall into the lure of what we have been told they "should" mean. </span><br />
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<span class="ssens">Here's an example: </span></div>
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<span class="ssens">At the store, we have been taught to associate "healthy" with the following terms:</span></div>
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<span class="ssens">low-fat or ultra low fat</span></div>
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<span class="ssens">low carb, no carb</span></div>
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<span class="ssens">no sugar, low sugar</span></div>
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<span class="ssens">source of fibre</span><br />
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<span class="ssens">Sooo, if the definition of FOOD includes<i> "</i></span><span class="ssens"><i><span class="ssens">material consisting essentially of protein, carbohydrate, and fat", </span></i><span class="ssens">why are we constantly looking for and choosing items that are created to NOT have fat or carbs in them?</span></span><br />
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<span class="ssens"><span class="ssens"> </span> </span></div>
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<span class="ssens">Now, you may see little reason why something labelled as "source of fibre" should not be healthy or good food. However, through the trickery of marketing, these tag phrases (more often than not) are disguising something else. They are designed to distract you from the fact that there may be very little nutrient value, high sodium, artificial sweeteners or unwanted additives. They are designed to take your attention away from the fact that these food products have been created in a labratory, they have been highly processed, and they have been designed for profits-not health.</span></div>
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<b><span class="ssens">Please, let's take low-fat, low sugar, no carb terms out of our vocabulary of "Healthy Foods"--because they very simply, are not. Let's start looking at the ingredient listing first, and the buzz words last. Look for ingredients you recognize, and can attribute to a whole or natural source. That's where the HEALTHY FOOD is. Nutrient value trumps everything. Always. </span></b><br />
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<span class="ssens">~Here is a new recipe, I had a couple of very generous fresh beet donations made this year (thank-you to those gardeners!!). Consequently, I have tried a number of new recipes this year--this one is by far the best I have ever tried!</span><br />
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<u><i><b><span class="ssens">Roasted Beets with Balsamic and Orange Glaze.</span></b></i></u></div>
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<i><span class="ssens">1-2 pounds fresh beets, root only (washed, but untrimmed and not peeled)</span></i></div>
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<i><span class="ssens">olive oil, salt and pepper </span></i></div>
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<i><span class="ssens">1/2 cup balsamic vinegar</span></i></div>
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<i><span class="ssens">2 tbsp brown sugar</span></i></div>
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<i><span class="ssens">zest of half an orange</span></i><br />
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<i><span class="ssens">Using tinfoil, combine beets, oil, S&P and wrap tightly. Place on a baking sheet. Roast for 1-2 hours at 350 degrees. (...cook about 20 minutes longer than you think you should...you want them to get all nice and carmelized!). Take out and let cool a bit--until they are cool enough to handle)</span></i></div>
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<i><span class="ssens">Meanwhile, in a fry pan, add Balsamic vinegar and brown sugar. Simmer until the vinegar becomes thicker and a bit syrupy. (about 5-7 minutes).</span></i></div>
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<i><span class="ssens">When beets are cool enough to handle, peel (the skins should just slip off now if you use your hands to rub them a bit) and trim of root and top. Cut into quarters or smaller if you like. Top with Balsamic Glaze and orange zest. Toss lightly-reheat if necessary. Seriously...best beets ever.</span></i></div>
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<i><span class="ssens">,</span></i></div>
<i><span class="ssens"> </span></i><span class="ssens"> </span>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-39382445850161024262012-10-05T11:57:00.000-04:002012-10-05T11:57:09.402-04:00Do you experience your food?As I am perusing around the web these days it seems to be that so many people are missing out on the "experience of food".<br />
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What do I mean by that? Well, too many families don't sit down to a meal together every day. Too many people eat while watching TV, in the car, their minds totally absent from their food experience. Too many people are eating foods that legally can't be called food anymore, they must be labelled "food products" (for real). Too many people have no idea where there food comes from, or what is in it. Too many people just eat absently, without thinking about the effect (good or bad) it will have on their body and how it functions.<br />
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And, I don't think it is entirely their fault. <br />
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We have been so misled by food companies and marketing campaigns. We have become so distracted with tasks, activities, jobs, working, more tasks and more activities that we have forgotten what the important things are in our lives. We have been led away from the experience of growing our food or actually talking/buying it from those who do. We have been led away from preparing more foods at home and enjoying the creative process that it entails. We have been led away from actually experiencing the sight, smell, touch and taste of our food--and how wonderful it is to share it with family and loved ones--every day.<br />
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So my question to you is--Do you experience your food? Where could you spend a little more time and attention to do so? Shopping,preparing, eating as a family? <br />
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~It is Thanksgiving so here is something you may need for your Turkey this weekend. I have posted it once before, but it seems that post has gone missing? So here it is again...best stuffing EVER!<br />
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<u><i><b>Leek, Mushroom and Celery Stuffing</b></i></u><i> (for turkey or chicken)</i><br />
<i>(this recipe easily makes more or less depending on the size of your bird--so please note that all measurements here are estimates--feel free to add more or less of items you really like :)</i><br />
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<i>1 loaf good quality white sandwich bread--a little on the stale side</i><br />
<i>2 large leeks (whites and light green parts only)</i><br />
<i>8-10 button mushrooms</i><br />
<i>4-5 celery ribs</i><br />
<i>S&P to taste</i><br />
<i>4-5 tbsp poultry seasoning</i><br />
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<i>Tear bread into small pieces. Chop leeks, mushrooms and celery fairly small. Add to bread. A bit at a time, add poultry seasoning to bread mixture and mix lightly using hands. Continue to add poultry seasoning until it is nice and fragrant (you may need a little more here--it's totally up to you). Add a little S&P if you like. Done. Stuff into cavity and fill neck flap (need a little more direction on how to stuff? Come take a class with me! Or, send me a note :)</i><br />
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<br />Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-4950520769273138502012-09-10T10:19:00.000-04:002012-09-15T09:13:07.073-04:00Introducing...ENTREES!Wow, I've wanted to do this for a LONG time.<br />
<br />
One of the things that spurred me forward on this journey was the fact that it is really hard to find prepared, frozen meals that are actually good for you. Meals that don't contain any number of difficult to pronounce ingredients, along with artificial colours, flavours and zero taste.<br />
<br />
I can't tell you how many times I have stopped at the grocery store to pick up something that I can "just throw in the oven", and left empty handed. <br />
<br />
We don't always have the time or the energy to cook every meal--sometimes it is just so much easier (and/or necessary) to reheat something for dinner and get everyone on their way to soccer, piano, brownies, fill-in-the-blank...I don't think that should mean that we must be destined to eat items that don't taste very good, have very little nutrient quantity/quality or are filled with crap you can't pronounce. I don't think that we should have to choose inferior items, simply because some days are really busy.<br />
<br />
So that being said... I am so happy to announce that Foodivore, will now be offering ENTREES! Yeah! <br />
<br />
Delicious dishes, made with love and local ingredients (wherever possible). Nutritious. Easy. Tasty.<br />
Dishes you can feel really good about feeding yourself and your family.<br />
<br />
Please, click on the "Delicious" link above and see what is available for you. Keep in mind, dishes will be added weekly depending on availability and the inspiration that may strike me--if you have any requests, please let me know!<br />
<br />
<br />
~here is a quick pizza recipe for you...just in case you don't stop by and pick something up this week :)<br />
<br />
<i><u><b>Margherita Pizza a la Me</b></u></i><br />
<br />
<i>1 batch <a href="http://food-ivore.blogspot.ca/2010/11/bread-machine-love.html" target="_blank">Pizza Dough</a> (if you don't have a bread machine to make this in, feel free to use your stand mixer, food processor or knead by hand--all of the methods will provide great results)</i><br />
<i>thinly sliced fresh tomatoes</i><br />
<i>Basil leaves rough chopped</i><br />
<i>fresh mozzarella or bococcini, sliced thinly</i><br />
<i>1/4 cup olive oil</i><br />
<i>1-2 cloves garlic crushed</i><br />
<i>1 tbsp balsamic vinegar</i><br />
<i>cracked pepper </i><br />
<i>parmesan cheese </i><br />
<i><br /></i>
<i>Mix olive oil, garlic, pepper and vinegar. Set aside. Stretch our pizza dough on a large baking sheet, as think as you like (I think the thinner, the better :). Top with oil mixture, spreading evenly over dough. Add sliced tomatoes and cheese. Top with chopped basil leaves and a sprinkle of Parmesan cheese if you like. Bake at 425 degrees for about 20 minutes.</i><br />
<br />Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-13607460454832789242012-09-06T12:47:00.001-04:002012-09-06T12:47:44.285-04:00Pickle-MakerEating pickles always conjures childhood memories of big family dinners...lots of people, lots of laughing, lots of fun. It seems that for me, pickles are not only a way to preserve a little summer goodness for cold, dark days, but also a way to preserve a little joy, a way to bring forth the bliss and ease of childhood.<br />
<br />
Thanks Mom for always making pickles...and for teaching me how to be such a good pickle-maker! xo<br />
<br />
If you have a good beet harvest (or know someone who does), this is a great way to save some summer freshness...It is also one of my favourite pickles.<br />
<br />
<u><b>Pickled Beets (from Mennonite Relief Sale Cookbook 1973)</b></u><br />
<br />
<i>Boil until tender, then peel 6 qt basket of beets. If beets are large, cut into pieces, and fill sterile pint or quart jars.</i><br />
<i><br /></i>
<i>Syrup:</i><br />
<i>4 cups vinegar</i><br />
<i>1 cup water</i><br />
<i>3 cups white sugar</i><br />
<i>1/2 tsp pepper</i><br />
<i>1 1/2 tsp salt</i><br />
<i>1/4 tsp cloves (or pickling spice)</i><br />
<i><br /></i>
<i>Bring syrup ingredients to boil. Fill jars and seal. </i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-75159959681615474332012-08-13T14:35:00.003-04:002012-09-15T09:14:32.369-04:00BackwardsThere are many things this post could be titled, but I decided that this was the least offensive of the many options I came up with. This topic quite honestly has me baffled, angry and poised for action. Here it is...please let me know if this touches a nerve with you too...<br />
<br />
<blockquote class="tr_bq">
A couple of weeks ago I was at my local grocery store (one that usually carries a higher than usual amount of locally produced foods). I had missed getting to the market and was looking to make some blueberry and raspberry jam--thinking I'll just stop at the grocery store, they should have some local berries.<br />
Not only did they not have any (although the did have an abundance of fresh berries from California and Chile on sale for $1.49 per half pint...), but when I asked where they were or when they would be coming in, I was told that they most likely would not get any local berries in this year.<br />
<br />
Of course, I asked "Why?". <br />
The manager told me they were too expensive and people would not buy them. <br />
??!! What?</blockquote>
<blockquote class="tr_bq">
<br />
I have 2 responses to this:<br />
1. When did our food distribution system get so messed up and backwards that it not only is "cheaper" to sell berries from the other side of the continent, but customers are unwilling to pay a fair price for food produced and grown locally by their neighbours?<br />
<br />
2. How is it that we have become so price obsessed, that we are unable to see, and too willing to support a system that doesn't pay its food producers, pickers, or workers a fair price regardless of where they come from. (because you can't convince me that $1.49 per half pint pays that Chilean farmer a fair price or the workers who harvest them a fair wage.)</blockquote>
There are many reasons we should be looking for local produce at our grocery stores, and even more reasons to NOT buy what isn't local--especially when said items are in season here. We can each make a difference by choosing where/what we spend our money on. We can each make a difference by asking our local stores where these items are. Go ahead, make a difference. It's important.<br />
<br />
<br />
I made some of this today--if you would be interested in purchasing freshly made pestos, please let me know!<br />
<u><b><i>Sundried Tomato and Asiago Pesto</i></b></u><br />
<i>(from better homes and gardens canning special)</i><br />
<i><br /></i>
<i>3 cups packed fresh basil leaves</i><br />
<i>2/3 cup shredded asiago cheese</i><br />
<i>1 jar sundried tomatoes in oil (210ml)</i><br />
<i>1/4 cup olive oil</i><br />
<i>1/2 tsp salt and cracked pepper to taste</i><br />
<i>4 cloves garlic</i><br />
<i>2/3-1 cup walnuts</i><br />
<i><br /></i>
<i>Place all ingredients in a food processor and process on high until mixture is almost smooth. Scraping down with a spatula when necessary. Will keep in the fridge for a couple of days, or for a few months in the freezer.</i><br />
<br />
Tip: Pesto isn't just for pasta! You can use it as a sandwich spread, bake it on <a href="http://food-ivore.blogspot.ca/2011/01/peace.html" target="_blank">Pork Tenderloin</a>, or top some brie and warm in the oven.<br />
<br />Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com1tag:blogger.com,1999:blog-7888638415316545307.post-40718198220712838912012-07-24T15:21:00.000-04:002012-07-24T15:26:00.291-04:00Long Time No PostHi, it's me. I'm sorry I haven't posted for awhile. I've been busy. It's summer, you know? Busy doing what, you ask? Reading, gardening, admiring the weather, playing with Madeleine, swimming, beaching, walking...the stuff of summer. I hope you have been doing the same. :) Enjoy, enjoy, enjoy!<br />
<br />
That being said, I have also been busy making jam. I went to the local market this morning a picked up some beautiful blueberries and strawberries. I made Blueberry Jam and Strawberry-Blueberry jam today--I'm going to add it to the shelf of Strawberry, Strawberry-Rhubarb, and Strawberry Vanilla I already have finished.<br />
<br />
Jam isn't nearly as hard to make as you might think--and if you use pectin, it takes less that 1 hour from start to finish...a great way to see the fruits of your labour, and you sure will be glad you did come a cold, dark January morning, when you open a jar and it smells like summer.<br />
<br />
My mission this year with Foodivore is to inspire, teach, share and offer. I want to inspire you to love food more, I want to teach you what you don't already know how to do, I want to share the knowledge that I have accumulated about growing, cooking, baking, and I want to offer you a chance to purchase items that you may not want to make yourself.<br />
<br />
So here it is...a great example of all those things, if you don't know how to make it, come take a class with me. If you don't want to make it, order a jar and come pick it up. If you already know how and just want a new recipe to try, here it is--I created it this afternoon...<br />
<br />
<u><i><b>Strawberry-Blueberry Jam</b></i></u><br />
<i>1 cup crushed blueberries (about 1 1/2 cups--maybe a little more)</i><br />
<i>3 1/2 cups crushed Strawberries (about 2 quarts give or take)</i><br />
<i>1 pack Certo Pectin Crystals</i><br />
<i>7 cups sugar</i><br />
<i>1 tsp butter (optional--but it helps to cut down the foaming before you jar it)</i><br />
<i><br /></i><br />
<i>Either crush berries a layer at a time, or pulse in your food processor. I like my jam a bit chunky, so I don't over process too much--that part is up to your own preference.</i><br />
<i><br /></i><br />
<i>Combine berries and certo in a large heavy bottom pot. Bring to a boil on high heat, stirring frequently. Add all the sugar and butter and combine well. Continue on high heat and bring back to a boil--stirring constantly. When you reach a boil that cannot be stirred down, boil it hard for 1 minute. Remove from heat and continue to stir for 5 minutes. You are now ready to jar! It should make 7-8 half pint jars. Enjoy!</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-56630562280628274312012-06-26T10:50:00.000-04:002012-06-26T10:50:01.460-04:00It's like Summer in your mouth...<br />
<br />
If you have been following me for awhile you will already know that I love pastry--but not just any pastry.<br />
<br />
Sadly, I find most pastry to be dry, un-flaky, and flavourless--it just doesn't taste like my Grandma's...<br />
Happily, I know how to make it just like my Grandma!! ...how lucky for you!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnsbAho40iTsFXYV0kccfvFyQBopC1EU8RTy0aZdxYXAPwztSPDXRgPQ_HbyAuftEL6wO9LBW3sxsQn7yxN4gYZmWyD6DgNyFf1mKe19GBFUsafTMUBJiot9dDu9vaW6opsE4ZJwDRmk/s1600/IMG_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnsbAho40iTsFXYV0kccfvFyQBopC1EU8RTy0aZdxYXAPwztSPDXRgPQ_HbyAuftEL6wO9LBW3sxsQn7yxN4gYZmWyD6DgNyFf1mKe19GBFUsafTMUBJiot9dDu9vaW6opsE4ZJwDRmk/s320/IMG_0004.JPG" width="320" /></a>Last week I made these tarts on a whim and sold every last one of them...Here is the recipe for you, in case you missed them...(but fear not, I will offer them again soon...or you can send me a note, and I will make you your very own batch!)<br />
<u><br /></u><br />
<i><u>Strawberry Jam Tarts </u></i><br />
<i>1 jar of your homemade <a href="http://food-ivore.blogspot.ca/search/label/Strawberry%20Cooked%20Jam" target="_blank">Strawberry Jam</a></i><br />
<i><br /></i><br />
<i><u>Pastry</u></i><br />
<i>5 1/2 cups all purpose flour<br />
2 tsp salt<br />
1 lb lard cut into chunks<br />
1 egg<br />
1tbsp white vinegar<br />
cold water<br /><br /><br />
In a large bowl, combine flour and salt. With pastry blender, cut in
lard until mixture resembles course meal with a few pea size pieces.</i>
<i><br /><br />
In a measuring cup, beat egg with vinegar. Add enough cold water to
make 1 cup, mix well. Drizzle onto flour mixture a bit a ta time,
mixing in with a fork, until dough looks evenly moistened and holds
together when lightly pressed between your fingers. You may not need to
use all the liquid.</i>
<i><br /><br />
Divide into 6 equal balls (for 9 inch pie), 4 for 9 1/2 inch pie. Wrap
in plastic and pat into discs. Chill for at least 30 minutes before
using. (at this point you can refrigerate for up to 1 week , or freeze
for a few months.)</i>
<i><br /><br /><u>To make Tarts:</u></i>
<br />
<i>Roll on lightly floured surface. If dough cracks while rolling, allow to sit at room temp. for a few minutes. Using a round cutter (about 4" in diameter) cut out rounds and place them in a muffin tin. Roll up remaining dough, roll out again and cut more rounds....</i><br />
<br />
<i>Fill each pastry with a couple of teaspoons of jam, make sure you don't put too much in, they will overflow when baking...</i><br />
<br />
<i>Bake at 375 for about 15-20 minutes, until pastry is golden brown. Once cooled slightly, remove from pan and cool on a rack. (if you have had some spillage from your jam, make sure you take those ones out of the muffin tin while it is still warm, or you'll have broken tarts on your hands :) </i><br />
<i><br /></i>
<br />
<i>*need more tips on making pastry? Go <a href="http://food-ivore.blogspot.ca/search/label/lard%20pastry" target="_blank">here</a>.</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-83426734940664030452012-06-23T09:50:00.000-04:002012-06-23T09:51:41.111-04:00Mmm...Here is a quick one for you...seriously addictive, I have found myself craving these little jems since we first tried them.<br />
<b><u><br /></u></b><br />
<i><b><u>Curried Cauliflower Bites</u></b></i><br />
<i>adapted from <a href="http://www.melskitchencafe.com/2011/07/curried-cauliflower-popcorn.html">Mels Kitchen Cafe</a><b><u> </u></b></i><br />
<i><br /></i><br />
<i>1 med head of cauliflower cut into bite size pieces</i><br />
<i>1-2 tbsp olive oil</i><br />
<i>1 tsp curry powder (or more if you like it really curry-licious)</i><br />
<i>salt</i><br />
<i><br /></i><br />
<i>Toss cauliflower in oil, curry and salt. Place on a baking sheet and roast at 425 degrees for about 17 minutes, tossing every 5-6 minutes. They are done when crisp tender, and a little golden brown on the edges.</i> Serve immediately.Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-11081769070399073092012-06-05T09:39:00.000-04:002012-09-15T09:15:58.188-04:00Where the power is...<blockquote class="tr_bq">
It is time to take our kitchens and our homes back. Transforming the
food industry seems monumental, a gigantic undertaking. But it is not.
It is a small problem. In the small places in our lives, our shopping
carts, the fridge, the cupboard, the kitchen and on our dining room
table is where all the power is.</blockquote>
<blockquote class="tr_bq">
It is the hundreds of little choices, the small actions you make every day, that will topple the monolithic food industry. ~Mark Hyman, MD</blockquote>
<br />
We have the power. Period.<br />
Make better food choices for yourself, your family, your community, our species. You will be amazed at the changes you will see around you!<br />
<br />
<i><u><span style="color: black; font-family: 'Times New Roman'; font-size: small; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">ASIAN-FLAVOURED QUINOA SALAD</span></span></u></i><b id="internal-source-marker_0.07400213554501534" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /><br /><i><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ cups chicken broth or water</span></i><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¾ cup uncooked quinoa (rinsed well)</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp rice wine vinegar</span><br /><span style="background-color: transparent; col: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; lnt-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp. hot pepper jelly</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp. Dark sesame oil</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp. minced ginger</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp. salt</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup trimmed and halved snow peas</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup shredded carrots</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup shredded red cabbage ( or prepackaged coleslaw mix)</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 small red pepper, thinly sliced</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tbsp. fresh, chopped cilantro</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp. thinly sliced green onions</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tbsp. toasted sesame seeds</span><br /><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Combine broth and quinoa, bring to a boil over high heat. Reduce heat to low, cover and simmer for 10 minutes. </span></b><br />
<b id="internal-source-marker_0.07400213554501534" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></b><b id="internal-source-marker_0.07400213554501534" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make dressing, whisk together vinegar, pepper jelly, oil, ginger and salt; set aside.</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them, cover and simmer until most of liquid has been absorbed, about 5 – 6 minutes.</span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix thoroughly. Garnish with cilantro, green onions, sesame seeds. Serve warm, room temperature of chilled.</span></b><b id="internal-source-marker_0.07400213554501534" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tip: You can use any combination of vegetables you like. As asparagus is in season, I might substitute the snow peas for chopped asparagus spears...and this dressing--equally good on noodles!!</span></span></b>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-54559507595588028542012-05-15T13:05:00.000-04:002012-09-15T09:33:06.972-04:00Asparagus SchmaragusIt has taken me some time to come around to Asparagus. As a kid, my Mom and Dad would hover over their Creamed Asparagus on Toast like it was the most precious and delectable meal known to man. My sister and I didn't get it. We would always have to "just try it!", but we just didn't like it...no matter how hard we tried.<br />
But, there is reward for persistence! I have come to enjoy asparagus over the last few years. (I figure as a local food activist, I kind of have to! :)<br />
<br />
For me, it really came down to 2 things...1. impatience at waiting for good, local food (after a loooong winter of imported veggies), 2. experimenting with recipes--reaching outside of that "steam your asparagus" box. <br />
<br />
Here is a brand new recipe I developed last night for dinner-I did make it as a side dish, but it was so delicious, next time it will be the entree!<br />
<br />
<u><i><b>Most Delicious Asparagus </b></i></u><br />
<br />
<i>1 pound of Asparagus (woody ends cut off, and cut on an angle into 2 inch pieces)</i><br />
<i>4-5 wild leeks (ramps) sliced </i><br />
<i>2 green onions chopped roughly </i><br />
<i>1/2 cup walnut pieces</i><br />
<i>zest of one lemon (and a good squeeze of juice)</i><br />
<i>pepper to taste</i><br />
<i>1/4 cup feta crumbled.</i><br />
<br />
<i>Saute asparagus and ramps together in a little butter until asparagus is tender crisp. ( about 5 minutes) Add green onions, walnut, lemon zest and lemon juice, saute for one minute. Take off heat, add feta and pepper, toss and serve immediately.</i><br />
<i><br /></i>
<i>Tip: don't have ramps? You can substitute garlic if you like and/or leeks for the green onions too!</i><br />
<br />Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-10730876217879172152012-05-08T14:48:00.000-04:002012-09-15T09:18:11.814-04:00My New LoveI have a new love...I can't get enough of it. Small and unassuming it may be, but mighty it is.<br />
<br />
Ch-ch-ch-chia.<br />
<br />
What? Not sure you want to snack on your Chia Pet? Not tried this before? Not to worry, until last week, I had not either. But let me assure you, Chia seeds are where it's at. Love, Love , Love!<br />
<br />
If you are unfamiliar with Chia seeds, here is the low-down on this nutrition super-power:<br />
<br />
<blockquote class="tr_bq">
Ancient Mayan and Aztec cultures treasured the tiny chia seed. From the Mayan word for ‘strength’, <b><i>chia</i></b>
seeds are very nutritious, best known as a super rich source of
protein. A member of the mint family, the seeds are bursting with
Omega-3 and Omega-6 essential fatty acids, fiber, and B vitamins.<br />
<br />
Chia seeds have a very mild flavor and are easy to add to your meals.
Sprinkle them in salads, cereals or blend them into your favorite
smoothie. If you soak them in water, the seeds plump up into a thick
jello-like consistency.</blockquote>
<br />
...which makes them perfect for this easy dessert. ...and it is so
good for you, you can even eat your "dessert" for breakfast, like I do!<br />
<br />
<br />
<i><u><b>Chia Vanilla Pudding</b></u></i><br />
<br />
<i>1/4 cup chia seeds</i><br />
<i>1 1/2 cup milk (soy, nut or regular--whatever you prefer)</i><br />
<i>1 tbsp brown sugar</i><br />
<i>1/2 tsp vanilla</i><br />
<br />
<i>Mix all ingredients and let sit overnight in the fridge. (give a little stir after the mixture has been in the fridge for an hour or so, to make sure they seeds don't clump up). That's eat--superfood, made super easy! </i><br />
<br />
<i>Tips: </i><br />
<i>* if it is too thick, add a little more milk before eating.</i><br />
<i>*Top it with fruit for a great breakfast.</i><br />
<i>*Warm slightly if you like a warm breakfast--then add nuts or top with a little yogurt. </i><br />
*some recipes call for the chia to sit for only an hour-don't be fooled, it needs to sit for longer than that to have a chance to absorb all the milk...Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-13794480695754889132012-04-28T10:20:00.001-04:002012-09-15T09:33:44.403-04:00Are you one of "those people"?Someone close to me recently asked if I was one of "those people" who worry about what they eat all the time, and make a big deal out of it.<br />
The question surprised me for 2 reasons:<br />
1. this person has known me for most of her life..seriously, have you paid any attention to me or what I say at all? :)<br />
2. I guess I am, but what does that really mean? Does it mean I am a "granola muncher"? Does it mean I am a bit off my nut? Does it mean I am...?<br />
<br />
I have been pondering this for awhile now, and here is what I've come up with:<br />
<br />
Yes, I am one of "those people", but I don't worry about what I eat because I think I am going to get fat. I don't worry about what I eat or serve others because I am concerned about fat content or calories. <br />
<br />
I am, however, committed to feeling great every day. I am committed to nourishing my body with the nutrients it requires so that I may function properly and to the best of its ability. I am committed to teaching my daughter the same.<br />
<br />
I am committed to creating and maintaining better local and sustainable food systems--because the way we currently grow and consume food (produce and meat) is not only harming us, but harming our ecosystems, our environments and all living creatures within it.<br />
<br />
I am committed to teaching and sharing all the knowledge and the skill that I have accumulated--because it isn't enough to just know the Canadian Food Pyramid, because it isn't enough to just do what you have always done, because so much has changed in the food industry in the last 5, 10, 15, 20 years--we have a lot to be angry about, and they have a lot of explaining to do.<br />
<br />
I am committed to breaking through the apathy, the doubt and the lack of knowledge that is keeping us stuck on this processed food merry-go-round, because if there is an "evil" involved here--it isn't fat content or calories...it's additives, preservatives, artificial flavour and colour, and unnecessary chemical "freshness maintainers"...<br />
<br />
I am committed to helping other families eat better food--teaching them how to do it for themselves and/or offering whole, healthy food options to purchase at a fair price.<br />
<br />
We all have to eat to survive--and I choose to thrive...not just get by. How about you? Want to come over to the light-side, and become one of "those people" too? Come on, I know you want to...<br />
<br />
<i><u><b><br />
</b></u></i><br />
<i><u><b>Roasted Curried Cauliflower </b></u></i><br />
<i>(from: <a href="http://www.melskitchencafe.com/">www.melskitchencafe.com</a>) </i><br />
<i>1 medium head cauliflower<br />
1 1/2 tablespoons olive oil<br />
1/4 to 1/2 teaspoon salt<br />
1/2 teaspoon curry powder</i> <br />
<i><br />
Preheat the oven to 475 degrees F.</i><br />
<i>Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.</i><br />
<i>Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately.</i><br />
<i><br />
</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com2tag:blogger.com,1999:blog-7888638415316545307.post-22542667047652636202012-04-21T10:19:00.000-04:002012-09-15T12:56:55.544-04:00Tarty Tart TartYep, it's Rhubarb season--Yeah! The first crop in Ontario--time to celebrate :) I remember my Mom making this when I was a kid, I was too young to appreciate it's tart deliciousness, but my Dad would eat it by the bowlful, until there was none left!<br />
<br />
~and if you are looking for another GREAT Rhubarb recipe, try this:<a href="http://food-ivore.blogspot.com/search/label/Rhubarb%20Cake"> Rhubarb Cake</a> <br />
<br />
<u><i><b>Stewed Rhubarb</b></i></u><br />
<i>6 cups chopped rhubarb</i><br />
<i>1/2 cup water</i><br />
<i>1/2-1 cup sugar </i><br />
<i><br />
</i><br />
<i>Combine 1/2 cup sugar and water, bring to a boil. When sugar is fully dissolved, add rhubarb and simmer about 10 minutes until it gets stringy. Add up to 1/2 cup more sugar to taste, a little at a time--some rhubarb is tarter than others.</i><br />
<i><br />
</i><br />
<i>Serve over vanilla ice cream or yogurt. Also nice over a slice of pound cake.</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com1tag:blogger.com,1999:blog-7888638415316545307.post-9032422947455457962012-03-08T09:33:00.000-05:002012-09-15T09:19:57.484-04:00It's Simple DarlingHave you ever noticed that sometimes it is the simplest combination of flavours that produce the biggest flavour? It still surprises me sometimes how a few basic ingredients can create such happy tastebuds!<br />
<br />
As I am sure you must know by now, I am constantly learning, trying, creating and advancing my skills in the kitchen...and with that advancement comes the appreciation for the simple. Simple ingredients. Simple Recipes. Simple, Simple, Simple. Great meals don't have to be hard, and the don't need to always include fancy or unusual ingredients. Keep it simple darling!<br />
<br />
~Madeleine has been sick this week--so we had soup last night again. I have to admit, when I looked at this recipe, I thought of at least 10 different ways to "spice it up"--I thought surely this is too simple and won't produce a huge amount of flavour? Boy was I wrong (...and was I ever glad that I followed the recipe and didn't spice it up!) As usual, those Frenchies sure know what they are doing when it comes to food!<br />
<br />
<i><u><b>Potage Parmentier (Onion and Potato Soup)</b></u></i><br />
<i>( from Mastering the Art of French Cooking, Julia Child)</i><br />
<i><br />
</i><br />
<i>Add to a 4qt or larger saucpan:</i><br />
<i>4 cups diced or sliced peeled potatoes (I peeled them all except 2 for extra colour and nutrients)</i><br />
<i>3 cups diced yellow onion (or leeks)</i><br />
<i>1 cup diced carrots (optional) </i><br />
<i>2 quarts of water</i><br />
<i>1 tsp salt (the original called for 1 tbsp!! I thought that was a bit excessive!)</i><br />
<br />
<i><br />
</i><br />
<i>Simmer the ingredients for about 40-50 minutes or until the veg are tender. </i><br />
<i> Mash the vegetables or pass through a food mill or use an immersion blender (the finished texture is totally up to you--smooth, chunky...I mashed and then sparingly used the immersion blender--still chunky, but nice and thick). Correct seasoning and add a little pepper if you like. Reheat to simmer.</i><br />
<i><br />
</i><br />
<i>Off heat just before serving, add 4-6 tbsp of heavy cream or 2-3 tbsp of butter stirring into the soup. Pour into soup cups and decorate with fresh herbs. (like parsley, thyme, oregano).</i><br />
<i><br />
</i><br />
<i>Tip: there are endless ways to alter this basic recipe to accommodate what you have in the fridge--if you don't already own this book, I highly recommend the purchase!!!</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-53123836918177272212012-03-04T12:01:00.000-05:002012-09-15T09:21:15.522-04:00Best Stock Ever!!I have to admit, most times I limit myself to turkey or chicken stock. Mostly because we eat more poultry than beef, and I always seem to have turkey bones ready for the stock-pot.<br />
<br />
It is so easy to make your own stock! It tastes so much better, and is so much better for you...have you looked at the ingredient listing on a tetra-pak of chicken stock lately?<br />
<br />
In any case, I decided to make beef stock this week, as Madeleine has been begging for French Onion Soup...and this, I think , is the Best Beef Stock I have ever made!<br />
<br />
<b><u>Beef Stock</u></b><br />
<br />
<i>1 pkg of 4-6 beef marrow bones </i><br />
<i>2 carrots</i><br />
<i>1 lg onion 1 potato</i><br />
<i>2 stalks celery</i><br />
<i>4-6 mushrooms </i><br />
<i>1 tomato </i><br />
<i>2 tbsp olive oil</i><br />
<i>1 tbsp red wine vinegar or balsamic</i><br />
<i>1-2 tsp spices of your choice ( I used a combo of thyme, oregano and rosemary)</i><br />
<i>Bay leaf</i><br />
<i>S&P </i><br />
<i><br />
</i><br />
<i>Roughly cut up carrot, potato, and celery. Add to a pot large enough to make the stock in, but small enough to fit in the oven ( or use a roasting pan). Add beef bones, olive oil, spices and vinegar. Toss. Roast at 450 degrees for about half hour or so , stirring once. Make sure bones and veg are browned nicely. Remove from oven and deglaze the pan with a little water, getting all the brown bits up. </i><br />
<br />
<i> Add mushrooms,chopped tomato, bay leaf, S&P and about 12 cups of water. Bring to a boil and simmer partially covered for 2-3 hours. Adjust seasoning and drain out bones/veg. It's ready!!</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-943158804187651072012-02-22T08:57:00.000-05:002012-09-15T09:21:54.080-04:00Happy Pancake Day!Well, Happy Belated Pancake Day as it may be!<br />
Kids cooking classes continue to be a success--I find them really fun--that hour goes by so fast! The kids seem to be having fun too--definitely a great venture so far!<br />
We made these little silver dollars last night with a little fruit and this dip to go with...they must have been good....there were only a couple left for the kids to take home!<br />
<br />
I know that Pancakes aren't generally "health food", but I also know that anytime you make something from scratch, instead of a mix, or a prepared product, it is better for you. Baking from scratch takes the same amount of time, but allows you to choose exactly what you put in it : Whole ingredients like eggs, milk, flour...Leave all the "extra" ingredients where they belong..in the box. <br />
<br />
<u>Cinnamon and Brown Sugar Silver Dollar Pancakes </u><br />
1 cup flour<br />
1/2 tsp salt<br />
1 tsp baking powder<br />
2 tbsp brown sugar<br />
1/2 tsp cinnamon (or more of you really like cinnamon)<br />
1 egg beaten<br />
1 1/2 tbsp oil<br />
enough milk to measure 1 cup when mixed with the egg.<br />
<br />
Mix dry ingredients. Mix wet ingredients. Add wet to dry all at once and mix lightly with a whisk just until moistened--don't over mix it, lumps are okay!<br />
Drop by tbsp-ful into a hot pan and cook like usual.<br />
<br />
Serve with cut up fruit and this dip:<br />
<br />
<u>Peanut Butter Fruit (and pancake dip :)</u><br />
1/2 cup plain yogurt<br />
2tbsp peanut butter<br />
1tbsp honey<br />
pinch cinnamon<br />
<br />
Mix all together until well combined. Serve with fruit and/or pancakes!Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-57498915946150757122012-02-07T09:24:00.000-05:002012-09-15T09:34:53.282-04:00Starting Today...Ever get the feeling that today is the beginning of something that is about to change the way you live your life? It doesn't happen that often to me, but I have begun to listen to that little intuition voice--because it is very rarely wrong. I woke up this morning, knowing that things are about to change--can there be a more exciting way to wake up?!<br />
<br />
Today is the first day of "Food-ivore for Kids Cooking Classes". I am so excited! I have kids aged 5-9 coming each Tuesday this month for a fun hour of cooking, eating, and being silly. Can't wait!<br />
<br />
*by the way--registration is now open for March--so if you missed getting in on the February excitement, your kids can take in the March Fun! I am also offering a March Break Class--2 hours of cooking excitement--a nice break -from the break. See the link above for all the info!<br />
<br />
<br />
I let Madeleine choose our first cooking class menu--she chose these little babies, one of her favourites. They are so good! Leftovers are great to take for lunch the next day too!!<br />
<br />
<b><u><i>Southwest Egg Rolls</i></u></b><br />
<i>(makes great appetizer or dinner or lunch..you decide!)</i><br />
<br />
<i>1 pkg egg roll wrappers from the produce section</i><br />
<i>1 can black beans, drained and rinsed</i><br />
<i>2 green onions finely chopped</i><br />
<i>1 tomato chopped</i><br />
<i>1/4 cup tomatillos chopped (optional)</i><br />
<i>1/4 cup cilantro</i><br />
<i>1/4 cup corn (optional)</i><br />
<i>1 small red or yellow pepper chopped finely</i><br />
<i>1 tsp cumin</i><br />
<i>1 tsp chili powder</i><br />
<i>1/4 tsp chili flakes (or more if you like it spicy)</i><br />
Juice of 1/2 lime<br />
<i>1 cup shredded cheese (like cheddar, monteray jack, marble) </i><br />
<i>S&P</i><br />
<i><br />
</i><br />
<i>Mix all the ingredients together (except the egg roll wrappers). Combine well. Lay a wrapper with one corner pointing towards you. Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling. Fold in both corners and roll up like an egg roll. Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet. Brush eggrolls lightly with oil if you like and bake at 425 degrees for about 25 minutes, turning once. They should be browned and just a little crunchy. Serve with salsa guacamole or your favourite southwest style dip.</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-60944046777258495402012-01-26T19:15:00.000-05:002012-09-15T09:23:41.215-04:00I pray for good cake...I know that all of you who know me think I'm a little bit crazy about the cake. I know it, and I can embrace it--because even I know that I am a little obsessed about good cake. I don't want it to look fancy. I don't want it to have fondant flowers or blue icing. I just want good cake. Just Cake.<br />
<br />
That's one of the reasons that "Delicious-by Food-ivore" will be offering "just cake" as one of the specialties of the house. I figure--if I can't find a good "just cake" to buy, then you can't either...so stay tuned, it won't be long until this new venture is up and running too!<br />
<br />
This one will make it into the rotation of Just Cake--old fashioned Coffee Cake--so good!!<br />
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I have posted this one before, but it deserves a second showing! It is from Food that Really Schmecks--my favourite dessert book of all!</div>
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<u><i><b>Sour Cream Coffee Cake</b></i></u></div>
<i>1/2 cup butter</i><br />
<i>1cup sugar</i><br />
<i>2 eggs beaten</i><br />
<i>1 cup sour cream</i><br />
<i>1tsp soda</i><br />
<i>1 3/4 cup flour</i><br />
<i>3 tsp baking powder</i><br />
<i><br />
</i><i>Topping:</i><br />
<i>1/2 cup brown sugar</i><br />
<i>1tbsp cinnamon</i><br />
<i>1/2 cup chopped nuts (walnuts or pecans work great!)</i><br />
<i><br />
</i><i>Blend butter and sugar well. Add eggs and beat with hand mixer. Combine sour cream with soda (the cream should double in volume--but it's okay if it doesn't...) add alternately with flour and baking powder to creamed mixture. Spread half the batter in a greased 9x9 pan. Sprinkle with half the topping mixture. Cover with remaining batter and sprinkle the rest of the topping on top. Bake at 350 for 45 minutes.</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-10490625003592471982012-01-24T09:34:00.000-05:002012-09-15T09:24:42.764-04:00Finger Lickin' Good.I usually work until 6:00 on Mondays...that means Bil is the Chef du Jour. He made these for dinner last night--I haven't made them in so long and forgot how totally delicious they are. Finger Lickin' Good for sure!<br />
<br />
<i><b><u>Slow Cooker BBQ Ribs</u></b></i><br />
<i>1-2 Pkgs of pork side or back ribs (cut into 2-3 rib pieces)</i><br />
<i>mustard powder</i><br />
<i>fresh cracked pepper</i><br />
<i>1 onion chopped</i><br />
<i>1 jar Diana Original BBQ sauce (or your favourite...this one just happens to be mine)</i><br />
<i><br />
</i><br />
<i>Sprinkle the mustard powder and pepper on the ribs and throw them in the crock pot. Cover with onion and then sauce. Toss a little to coat the ribs in sauce. Cook on high for 3-4 hours or low 5-6 hours.</i><br />
<br />
<i>Tip: so easy to make as much or as little as you like, just add more or less ribs/sauce!</i>Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0tag:blogger.com,1999:blog-7888638415316545307.post-40879737268704309552012-01-12T14:17:00.000-05:002012-09-15T09:26:44.309-04:00Lesson Number One...I am in the beginning stages of planning out Lesson Number One for my <a href="http://food-ivore.blogspot.com/p/cooking-with-food-ivore.html">Food-ivore for Kids!</a> class--I can't begin to explain the gamut of emotions-- Excitement, fear, happiness, longing...it seems that I am finally beginning to live my purpose. Finally free (or almost!! :) of all the "restrictions, fear and thoughts" that continually hold one back.<br />
So I guess, that Lesson Number One should be--feel the fear, and do it anyway. Those things that hold us back will always feel worse than actually doing what we are here to do...so, here's to doing it anyway--I can hardly wait for the first class!!!<br />
<br />
...and in case you were wondering, registration is NOW OPEN for the first set of classes--call or email me to hold your spot...(and all that contact info can be found on the link above).<br />
<br />
<br />
~~on a side note...the grocery store had a ridiculous sale on Brie last week--99cents for a small wheel!! Seriously! So we will be eating lots of Brie filled recipes for the next little while!! Here's what I had for lunch today:<br />
<br />
<u><i><b>Grilled Cheese with Brie and Pepper Jelly</b></i></u><br />
<a href="http://food-ivore.blogspot.com/2010/10/biggest-money-saver-of-all.html">Home made bread</a><br />
sliced brie<br />
hot pepper Jelly<br />
butter<br />
<br />
Just like any other grilled cheese sandwich, butter the bread pan side down, layer on your cheese and cook until golden brown. Then remove from heat spread on as much pepper jelly as you can handle and voila, a delicious sandwich! Easy!Bonniehttp://www.blogger.com/profile/09107348588356889140noreply@blogger.com0