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?!
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!
*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!
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!!
Southwest Egg Rolls
(makes great appetizer or dinner or lunch..you decide!)
1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (optional)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
Juice of 1/2 lime
1 cup shredded cheese (like cheddar, monteray jack, marble)
S&P
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.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Tuesday, February 7, 2012
Wednesday, May 25, 2011
Hmmm..
Dairy Products are another avenue, which our family has been changing over a little at a time--items like yogurt (see here for a previous post on it), and sour cream in particular. Don't you wonder why the big dairy companies need to include: "cultured cream, grade A whey, modified food starch, sodium phosphate, sodium citrate, guar gum, carageenan, calcium sulface, potassium sorbate (preservative) and locust bean gum", while the smaller dairies-like "Western Creamery", only include "milk ingredients, bacterial culture and microbial enzymes" for just 75 cents more?
Don't you wonder why MOST sour cream packages (particularly those labelled "low-fat", "ultra low fat" etc), can't be called "Sour Cream", but must be called "Sour Cream Product" --I don't know about you, but alarm bells start ringing in my head when FOOD, can no longer be food, but is a "product"...just sayin'.
Here is my favourite summertime dip and sandwich spread--when herbs are a plenty in the garden.
Summer Dip
1/2 cup sour cream (you know, the full fat kind)
1/2 cup mayo (not miracle whip...)
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1/2 tsp fresh lemon thyme, chopped
1 clove garlic minced
cracked pepper
Mix it all together and let sit at least 1/2 hour before eating. Keeps for about a week in the fridge.
Tip: you can also add a bit of parmesan cheese if you like a nice rich dip too!
Tip 2: this makes the best sandwich spread with roasted vegetables and pita's!
Don't you wonder why MOST sour cream packages (particularly those labelled "low-fat", "ultra low fat" etc), can't be called "Sour Cream", but must be called "Sour Cream Product" --I don't know about you, but alarm bells start ringing in my head when FOOD, can no longer be food, but is a "product"...just sayin'.
Here is my favourite summertime dip and sandwich spread--when herbs are a plenty in the garden.
Summer Dip
1/2 cup sour cream (you know, the full fat kind)
1/2 cup mayo (not miracle whip...)
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1/2 tsp fresh lemon thyme, chopped
1 clove garlic minced
cracked pepper
Mix it all together and let sit at least 1/2 hour before eating. Keeps for about a week in the fridge.
Tip: you can also add a bit of parmesan cheese if you like a nice rich dip too!
Tip 2: this makes the best sandwich spread with roasted vegetables and pita's!
Tuesday, May 24, 2011
Look at the Label Mabel
I had a bit of an a-ha this weekend in regards to how I read a food label--many look for the calorie count, the number of carbs, the grams of protein. I don't look at any of those things--in fact, I'm not convinced any of those things are really that important.
What is important on a food label?
Well, first thing I look at is the sodium content (...it is a pretty good indicator of what else you will find--high sodium is generally a good indicator that there are lots of other "unwanteds" in the item...)
Second thing I look at is the ingredient listing--this is the best way to see not only what is in it, but also what kinds of NUTRIENTS will be there. You see, I am a big believer that the nutrients you ingest far out way the calorie count, the number of carbs and the grams of protein--crazy, I know...
My Mom celebrated her 60th birthday party this weekend--so fun, hope you were a "little" surprised Mom!! :)
Here is a new recipe I made up for the party...
Roasted Vegetable Roll-Ups
1 pkg cream cheese, at room temp.
1 clove garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh basil, chopped
1/4 cup parmesan cheese
cracked pepper
1 red pepper, cut into strips
1 yellow pepper, cut into strips
6 green onions
1 carrot, sliced lengthwise with your vegetable peeler
1 tomato, sliced 1/4 inch thick
S&P to taste
olive oil
red wine vinegar
Place green onions and tomato on a parchment lined cookie sheet--sprinkle with oil, vinegar and S&P.
On a second cookie sheet spread peppers and do the same with the oil, vinegar and S&P.
Bake at 425 degrees for 15-45 minutes (the green onions will be done first, have a plate set aside to remove them. The peppers will be done next when they are starting to brown around the edges and are nice and soft, then the tomatoes when they are slightly dry and brown. Remove from the oven and allow to cool.
Cook carrot "slices" in the microwave for a minute or two just to soften slightly.
Mix cream cheese, garlic, oregano, basil, parm and pepper. Spread evenly on 4-5 10" tortillas. On each tortilla, place a "row" of each roasted veg over the cream cheese mixture (leaving about 1/2 inch between each row). Roll up tightly and refrigerate at least 1/2 hour, the slice into 1 inch pieces.
What is important on a food label?
Well, first thing I look at is the sodium content (...it is a pretty good indicator of what else you will find--high sodium is generally a good indicator that there are lots of other "unwanteds" in the item...)
Second thing I look at is the ingredient listing--this is the best way to see not only what is in it, but also what kinds of NUTRIENTS will be there. You see, I am a big believer that the nutrients you ingest far out way the calorie count, the number of carbs and the grams of protein--crazy, I know...
My Mom celebrated her 60th birthday party this weekend--so fun, hope you were a "little" surprised Mom!! :)
Here is a new recipe I made up for the party...
Roasted Vegetable Roll-Ups
1 pkg cream cheese, at room temp.
1 clove garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh basil, chopped
1/4 cup parmesan cheese
cracked pepper
1 red pepper, cut into strips
1 yellow pepper, cut into strips
6 green onions
1 carrot, sliced lengthwise with your vegetable peeler
1 tomato, sliced 1/4 inch thick
S&P to taste
olive oil
red wine vinegar
Place green onions and tomato on a parchment lined cookie sheet--sprinkle with oil, vinegar and S&P.
On a second cookie sheet spread peppers and do the same with the oil, vinegar and S&P.
Bake at 425 degrees for 15-45 minutes (the green onions will be done first, have a plate set aside to remove them. The peppers will be done next when they are starting to brown around the edges and are nice and soft, then the tomatoes when they are slightly dry and brown. Remove from the oven and allow to cool.
Cook carrot "slices" in the microwave for a minute or two just to soften slightly.
Mix cream cheese, garlic, oregano, basil, parm and pepper. Spread evenly on 4-5 10" tortillas. On each tortilla, place a "row" of each roasted veg over the cream cheese mixture (leaving about 1/2 inch between each row). Roll up tightly and refrigerate at least 1/2 hour, the slice into 1 inch pieces.
Friday, May 13, 2011
Good and Good for you...
I tested this one out yesterday...often I try something at least twice before I share it with you, bu this was too good to keep to myself!
I love tortilla chips and dip...the problem is that mayo-based cheese dip that I love, but my body does not...
Here is a new way for me to enjoy my fave...I bet you will too!
Black Bean Dip
1small clove garlic, minced
1 can black beans, rinsed and drained
1 green onion
1 small tomato
juice of 1 lime
1tsp cumin
1tsp chili powder
1/2 tsp crushed chillies or 1/2 jalapeno
1-2 tbsp cilantro very finely chopped
In a chopper (like a Tupperware Quickchef) or food processor, add all ingredients and chop/process until the consistency that you like ( I like mine a little chunky...not too mushy.) That's it--easy and so good for you!!!
Let sit at least 20 minutes, and eat with tortilla chips.
I love tortilla chips and dip...the problem is that mayo-based cheese dip that I love, but my body does not...
Here is a new way for me to enjoy my fave...I bet you will too!
Black Bean Dip
1small clove garlic, minced
1 can black beans, rinsed and drained
1 green onion
1 small tomato
juice of 1 lime
1tsp cumin
1tsp chili powder
1/2 tsp crushed chillies or 1/2 jalapeno
1-2 tbsp cilantro very finely chopped
In a chopper (like a Tupperware Quickchef) or food processor, add all ingredients and chop/process until the consistency that you like ( I like mine a little chunky...not too mushy.) That's it--easy and so good for you!!!
Let sit at least 20 minutes, and eat with tortilla chips.
Monday, April 25, 2011
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...
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...
Wednesday, April 13, 2011
"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!
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!
Wednesday, March 16, 2011
What are you waiting for?
Had some sad news today about the lovely lady who was Madeleine's school crossing guard. She passed away on Monday from the side effects of Cancer treatment. I can't say what it is exactly that is effecting me so strongly. I have been overwhelmed with sadness and grief today...seems there may be a few things underlying the surface here.
I didn't know her that well. We had a little 2 minute chat each day as I walked to or from school with Madeleine, which I enjoyed--she always had a little gem to share. She had a beautiful smile and a kind word for everyone. She will be missed, no doubt, the children will be sad she isn't coming back this time.
But I think there is something deeper here, that sometimes is only revealed by an unexpected death or other major event.
A sense of longing to get this life moving closer to the dream. A sense of urgency to get out of the rut, and not get so bogged down with the daily grind that I forget to experience the joy in each day or forget where it is I am going. A sense of sadness that I have already let time slip by...waiting...for what? More money, more time, a better situation...???
I guess what it is I am getting at here is what are you waiting for? We have this habit of waiting...for a special occasion, waiting for the right time, waiting....waiting...waiting...
So--no more waiting--pick your fanciest dinner, set the table, invite the company, indulge in your favourites..today, tomorrow, every day.
~~~
Here is one I have only made for company--although I'm not sure why, it makes such a great sandwich for lunch or picnic. Next time I make this, it will be just for us...I'm not waiting any more.
Antipasto Loaf
1 baguette
1 block cream cheese (room temp)
3tbsp pesto
1/2 cup sun dried tomato(in oil) drained and chopped
1/2 cup marinated artichoke hearts, drained and chopped
2 tbsp fresh grated parmesan
2 cups baby spinach chopped coarsely
Cut baguette in half horizontally and remove a little bread from the centre of each half. Mix cream cheese and pesto until well blended. Spread evenly on bottom of both halves.
Top bottom half with tomatoes, artichokes, parmesan and spinach. Top with other half of baguette, press firmly together. Wrap tightly in plastic wrap and refridgerate up to 24 hours. Slice and serve.
I didn't know her that well. We had a little 2 minute chat each day as I walked to or from school with Madeleine, which I enjoyed--she always had a little gem to share. She had a beautiful smile and a kind word for everyone. She will be missed, no doubt, the children will be sad she isn't coming back this time.
But I think there is something deeper here, that sometimes is only revealed by an unexpected death or other major event.
A sense of longing to get this life moving closer to the dream. A sense of urgency to get out of the rut, and not get so bogged down with the daily grind that I forget to experience the joy in each day or forget where it is I am going. A sense of sadness that I have already let time slip by...waiting...for what? More money, more time, a better situation...???
I guess what it is I am getting at here is what are you waiting for? We have this habit of waiting...for a special occasion, waiting for the right time, waiting....waiting...waiting...
So--no more waiting--pick your fanciest dinner, set the table, invite the company, indulge in your favourites..today, tomorrow, every day.
~~~
Here is one I have only made for company--although I'm not sure why, it makes such a great sandwich for lunch or picnic. Next time I make this, it will be just for us...I'm not waiting any more.
Antipasto Loaf
1 baguette
1 block cream cheese (room temp)
3tbsp pesto
1/2 cup sun dried tomato(in oil) drained and chopped
1/2 cup marinated artichoke hearts, drained and chopped
2 tbsp fresh grated parmesan
2 cups baby spinach chopped coarsely
Cut baguette in half horizontally and remove a little bread from the centre of each half. Mix cream cheese and pesto until well blended. Spread evenly on bottom of both halves.
Top bottom half with tomatoes, artichokes, parmesan and spinach. Top with other half of baguette, press firmly together. Wrap tightly in plastic wrap and refridgerate up to 24 hours. Slice and serve.
Thursday, February 24, 2011
Where o' where can you be?
This is not the first time I have had this problem..I go to look for a recipe, I look here there and everywhere. Where is it? I know I have it written down somewhere! I can often tell you exactly what kind of paper it is written on, whether it is printed or handwritten--my writing or someone elses? Photocopied? Printed?--I have a ridiculous memory for that--why can't I remember where I put it??!!
Question to self: "Have I blogged this recipe yet?"...depending on the answer, I will need to check my office--these days, that is almost always the place where the missing recipe is!
I find myself more and more often referring to my own blog now, instead of trying to find the recipe in my jumbled binder of deliciousness--there must me a few hundred recipes stuffed in there now and more being added in all the time! For that, I am thankful that I decided to share these recipes--it has made it so much easier for me to find them! Maybe, I should think about putting them in a cookbook?...
This recipe is going to sound CRAZY, but trust me when I tell you ...THESE ARE DIVINE! Another "company dish" , my Mom only made these for guests until she figured out my niece Autumn LOVES them! They make such a nice appetizer!
Baked Water Chestnuts
1 can whole water chestnuts, drained
enough bacon to wrap the water chestnuts (about 1/2 package)--cut slices into thirds, and secure with a toothpick.
Sauce
1/4 cup brown sugar
1/4 cup Miracle Whip (not mayonnaise...)
1/4 cup BBQ sauce.
Mix together well.
Place bacon wrapped chestnuts on a baking dish and cook at 350 degrees until nice and brown (and bacon is crispy, but not overcooked). Pour off grease if necessary and turn the chestnuts about halfway through cooking.
Remove from cookie sheet and place in a casserole or pie plate. Cover with sauce and bake at 350 for about 15-20 minutes. A little piece of heaven, right in your mouth!
Enjoy!
Question to self: "Have I blogged this recipe yet?"...depending on the answer, I will need to check my office--these days, that is almost always the place where the missing recipe is!
I find myself more and more often referring to my own blog now, instead of trying to find the recipe in my jumbled binder of deliciousness--there must me a few hundred recipes stuffed in there now and more being added in all the time! For that, I am thankful that I decided to share these recipes--it has made it so much easier for me to find them! Maybe, I should think about putting them in a cookbook?...
This recipe is going to sound CRAZY, but trust me when I tell you ...THESE ARE DIVINE! Another "company dish" , my Mom only made these for guests until she figured out my niece Autumn LOVES them! They make such a nice appetizer!
Baked Water Chestnuts
1 can whole water chestnuts, drained
enough bacon to wrap the water chestnuts (about 1/2 package)--cut slices into thirds, and secure with a toothpick.
Sauce
1/4 cup brown sugar
1/4 cup Miracle Whip (not mayonnaise...)
1/4 cup BBQ sauce.
Mix together well.
Place bacon wrapped chestnuts on a baking dish and cook at 350 degrees until nice and brown (and bacon is crispy, but not overcooked). Pour off grease if necessary and turn the chestnuts about halfway through cooking.
Remove from cookie sheet and place in a casserole or pie plate. Cover with sauce and bake at 350 for about 15-20 minutes. A little piece of heaven, right in your mouth!
Enjoy!
Water Chestnut
Monday, January 31, 2011
Happy Accident
Sometimes in my kitchen I have what I like to call a "happy accident". That is, something that happens by accident (like a wrong ingredient, or amount, or substitution) but turns out to be wonderful!
These are just such a thing. I was having a couple of ladies over one evening, getting some snacks ready, when I realized I had no crackers! I had already made the cream cheese/jalapeno jelly, and cut the cheese (no, not that kind of "cheese"!)--what to do?? I pulled out my hat of tricks and whip these little puppies up--so easy, and as it turns out totally awesome--Madeleine loves to have these for an after school snack...and even Saturday morning breakfast!
Crunchy Pita Crackers
2-4 Greek style pitas or Naan Bread
(TIP: I like to look at all the ones in the store, pick out the one that has the least number of ingredients, and no additives--bingo! I found that I can usually buy a pack of 10 for $2.49--and I use them for a number of things--mini pizza, Sandwiches and pita crisps etc...)
Cut naan into wedges, place on a cookie sheet, being careful to leave a little room around each one. Bake at 375 degrees for about 10-12 minutes, until they are a little brown around the edges. Cool, and use with your favourite dip, cheese or cheese dip!
Enjoy!
These are just such a thing. I was having a couple of ladies over one evening, getting some snacks ready, when I realized I had no crackers! I had already made the cream cheese/jalapeno jelly, and cut the cheese (no, not that kind of "cheese"!)--what to do?? I pulled out my hat of tricks and whip these little puppies up--so easy, and as it turns out totally awesome--Madeleine loves to have these for an after school snack...and even Saturday morning breakfast!
Crunchy Pita Crackers
2-4 Greek style pitas or Naan Bread
(TIP: I like to look at all the ones in the store, pick out the one that has the least number of ingredients, and no additives--bingo! I found that I can usually buy a pack of 10 for $2.49--and I use them for a number of things--mini pizza, Sandwiches and pita crisps etc...)
Cut naan into wedges, place on a cookie sheet, being careful to leave a little room around each one. Bake at 375 degrees for about 10-12 minutes, until they are a little brown around the edges. Cool, and use with your favourite dip, cheese or cheese dip!
Enjoy!
Sunday, January 30, 2011
Mushroom Delight
Mushrooms. Love em, Hate em? Which side of the fence are you on? Bil and I are on the love em side, Madeleine on the Hate em--that being said, she has gotten REALLY good at picking them out!
Mushrooms contain about 80 to 90 percent water, and are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Yummy and good for you--what a great combo!!
I came across this recipe a few weeks ago on Smitten Kitchen--another great recipe blog. We were kid free last night, so decided to try this one for dinner--OMG! Seriously--too delicious for words.
Like escargot--only better! (...the snails are really just the vessel for the garlic butter and cheese anyway--just like cake is the vessel for the icing...)
This one's for you Jen-Fou!
Garlic Butter Roasted Mushrooms (adapted and slightly altered from Smitten Kitchen)
1lb button mushrooms (halved or quartered if large)
2tbsp olive oil
3 cloves garlic
2 tbsp butter
cracked pepper
1 cup grated cheese (like marble or cheddar or swiss)
Juice of 1/4 lemon
Cut mushrooms and place in casserole dish just big enough to fit them almost in one layer. Toss with olive oil and garlic. Top with butter cut into small cubes. Bake at 450 degrees for about 10 minutes. Top with cheese and continue to bake for another 10 minutes or so. Squeeze lemon all over and serve with crusty bread to soak up all the buttery, garlicky goodness!
Enjoy!
Mushrooms contain about 80 to 90 percent water, and are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Yummy and good for you--what a great combo!!
I came across this recipe a few weeks ago on Smitten Kitchen--another great recipe blog. We were kid free last night, so decided to try this one for dinner--OMG! Seriously--too delicious for words.
Like escargot--only better! (...the snails are really just the vessel for the garlic butter and cheese anyway--just like cake is the vessel for the icing...)
This one's for you Jen-Fou!
Garlic Butter Roasted Mushrooms (adapted and slightly altered from Smitten Kitchen)
1lb button mushrooms (halved or quartered if large)
2tbsp olive oil
3 cloves garlic
2 tbsp butter
cracked pepper
1 cup grated cheese (like marble or cheddar or swiss)
Juice of 1/4 lemon
Cut mushrooms and place in casserole dish just big enough to fit them almost in one layer. Toss with olive oil and garlic. Top with butter cut into small cubes. Bake at 450 degrees for about 10 minutes. Top with cheese and continue to bake for another 10 minutes or so. Squeeze lemon all over and serve with crusty bread to soak up all the buttery, garlicky goodness!
Enjoy!
Thursday, December 9, 2010
Happy-Appy, Part Deux
Here is another quick, easy to make ahead appetizer. Great served with crackers--you can make this up to a couple of days in advance, and just warm it up in the microwave when you are ready to serve. Yum!
ARTICHOKE and ASIAGO DIP
1 container shredded Asiago Cheese
1 can Marinated Artichoke Hearts
1 clove garlic
1 green onion
1/2cup mayonnaise
1/4 cup sour cream
Place garlic in the Quick Chef ( Tupperware Chopper--or you can chop/mince by hand, whatever works for you!) and chop finely, add artichoke and green onion and chop until fairly fine.
Add mayo, sour cream and cheese (you may add more mayo and sour cream until desired consistency is reached)
Mix in quick chef until well combined.
Transfer to microwave save dish and warm in the 1min. Stir and cook for another 1 min on high.
Serve with crackers.
Tip:**this dish is also terrific with sundried tomatoes, instead of artichokes!
Enjoy!
Monday, December 6, 2010
Busy, Busy...
I am sure you can appreciate just how busy the season becomes this time of year! Not only is it Christmas and thus extra decorating, entertaining and celebrating--but I also work in retail-aaaaggghhhh!
Here is another great appetizer recipe--for those days when you need something impressive, on a very short time schedule!
Pecan Cheese Ball
1/2 pkg cream cheese (brick, not container) at room temp.
1 cup shredded cheese (preferable old cheddar or another type of sharp cheese)
1/4 tsp cracked pepper
1 tsp Cajun seasoning
1 cup finely chopped pecans
Combine all ingredients except nuts and mix well. Shape into a ball and roll in nuts. Press nuts in lightly until completely coated. Serve with your favourite crackers.
Tip: this is a great one to make ahead, or to split into 2 small balls. Make sure you take it out of the fridge and leave it to warm to up to room temp for serving!
Here is another great appetizer recipe--for those days when you need something impressive, on a very short time schedule!
Pecan Cheese Ball
1/2 pkg cream cheese (brick, not container) at room temp.
1 cup shredded cheese (preferable old cheddar or another type of sharp cheese)
1/4 tsp cracked pepper
1 tsp Cajun seasoning
1 cup finely chopped pecans
Combine all ingredients except nuts and mix well. Shape into a ball and roll in nuts. Press nuts in lightly until completely coated. Serve with your favourite crackers.
Tip: this is a great one to make ahead, or to split into 2 small balls. Make sure you take it out of the fridge and leave it to warm to up to room temp for serving!
Wednesday, November 24, 2010
Happy Appy
Tis the season of extra entertaining, get-togethers and pot luck dinners. As I am always thinking of ways to share my love--this is a great time of year for me! :) I love to see people enjoying the fruits of my labour! Eating is such a big part of socializing--they go hand in hand--a great event is coupled with great food. I don't know about you, but I enjoy the snacking almost as much as the socializing!
This recipe is a fave at every function--so fancy, and so easy! Nobody will guess how easy it was to prepare when they are raving about how delicious it is!
Sun dried Tomato and Walnut Cheese Spread
1/2 block of cream cheese
3/4 cup walnuts finely chopped
1/2 jar of sun dried tomatoes finely chopped
1tbsp dried pesto mix (Epicure has a great one if you are in Canada--if not a combo of oregano, crushed garlic, a little dried rosemary and thyme will do the trick, or your favourite herb and garlic mix...)
Mix tomatoes and herb mix--add a little bit of the oil from the sun dried tomatoes--let sit.
Cut the Cream Cheese in half lengthwise to make 2 squares. Press all sides of each square into the walnuts, pressing nuts in lightly to adhere well. Layer one nut coated square, the sun dried tomato mixture and the last walnut coated square. Wrap up and leave for at least a couple of hours--even better if you can leave it overnight. Serve with your favourite crackers at room temperature.
Enjoy!
This recipe is a fave at every function--so fancy, and so easy! Nobody will guess how easy it was to prepare when they are raving about how delicious it is!
Sun dried Tomato and Walnut Cheese Spread
1/2 block of cream cheese
3/4 cup walnuts finely chopped
1/2 jar of sun dried tomatoes finely chopped
1tbsp dried pesto mix (Epicure has a great one if you are in Canada--if not a combo of oregano, crushed garlic, a little dried rosemary and thyme will do the trick, or your favourite herb and garlic mix...)
Mix tomatoes and herb mix--add a little bit of the oil from the sun dried tomatoes--let sit.
Cut the Cream Cheese in half lengthwise to make 2 squares. Press all sides of each square into the walnuts, pressing nuts in lightly to adhere well. Layer one nut coated square, the sun dried tomato mixture and the last walnut coated square. Wrap up and leave for at least a couple of hours--even better if you can leave it overnight. Serve with your favourite crackers at room temperature.
Enjoy!
Friday, November 19, 2010
Are you nuts?
Dare I say that the holiday season is coming upon us? Seems crazy how fast this last year went...and here we are again. I love to give gifts of food to those that are hard to buy for and those that you just want to give a little something to, but don't want to spend a lot of money. ...and you know for me, food is how I show my love and appreciation for those around me...
So the teachers, the mailman, the purolator guy and a couple of neighbours will receive these packed up with a bow this year...see if you can keep them around long enough to give them to your peeps this year...
So the teachers, the mailman, the purolator guy and a couple of neighbours will receive these packed up with a bow this year...see if you can keep them around long enough to give them to your peeps this year...
Cajun Cocktail Nuts
1/2 cup butter melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper
1/2 cup butter melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper
TIP: you can also use 4 pounds of deluxe mixed nuts from the bulk store instead of the peanuts, cashews and pecans--usually much cheaper and faster too!
Heat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.
Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels to dry. Season with garlic salt and black pepper.
Heat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.
Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels to dry. Season with garlic salt and black pepper.
Enjoy!
Thursday, November 18, 2010
Holy Moly...
Holy Moly, what a day!
So glad it is nearing an end...grateful that all of those that I love are safe and sound.
Still have tortilla chip's on the brain today--here is a great fresh salsa--good with chips, and great on a wrap with some grilled chicken. One of our fave's for sure:
So glad it is nearing an end...grateful that all of those that I love are safe and sound.
Still have tortilla chip's on the brain today--here is a great fresh salsa--good with chips, and great on a wrap with some grilled chicken. One of our fave's for sure:
Simply Salsa
1 green onion
1 clove garlic
2 fresh tomatoes
1/4 English cucumber
1/4 red or yellow pepper
juice of 1/2 lime
1tsp cumin
1tsp chili powder
salt and pepper to taste
*feel free to add a little jalapeno or chipotle if you like it hot
Mince garlic and chop very fine onion, cucumber, tomatoes and peppers. Add lime juice and spices. Blend well. Let sit for 20 min before eating.
(Tip:..if you have a Tupperware Quick Chef...I use that to chop all the veg--so much faster!)
Enjoy!
Wednesday, November 17, 2010
Can You Taste It??
For the very first time this week I experienced what it was like to not taste ANYTHING! No smell, no taste, no nothin'. You all know that I love food, and I am sure you can imagine how challenging this was for me--because no matter how sick or tired or otherwise distracted I am, I love to enjoy what I eat.
Not being able to taste anything presented some interesting observations for me. While I could SEE the food, and FEEL the texture of the food, having no sense of smell or taste totally altered the experience of eating for me. While I was full after I finished a meal, I did not feel SATISFIED--this has me pondering--if we don't use ALL our senses to enjoy a meal, and thus don't really feel satisfied after we eat--can this lead to overeating and/or ambivilence to what we eat? Hmmm...
So, as my senses of smell and taste are finally returning today, I have been dreaming about all the things I love to eat...maybe I can finally get some satisfaction! Here is a good one that has been haunting me all day--YUM!
Nacho Cheese Dip (you can make a little, or alot of this one, just adjust the amounts...)
1/4 cup mayonaisse
1/4 cup salsa
1/2 cup grated cheese (marble or monteray jack would be great choices)
Mix together and warm in the microwave for 30 seconds. Mix and heat again for another 30 seconds. Repeat until cheese is melted and mixture is smooth. Serve with tortilla chips.
Enjoy!
Not being able to taste anything presented some interesting observations for me. While I could SEE the food, and FEEL the texture of the food, having no sense of smell or taste totally altered the experience of eating for me. While I was full after I finished a meal, I did not feel SATISFIED--this has me pondering--if we don't use ALL our senses to enjoy a meal, and thus don't really feel satisfied after we eat--can this lead to overeating and/or ambivilence to what we eat? Hmmm...
So, as my senses of smell and taste are finally returning today, I have been dreaming about all the things I love to eat...maybe I can finally get some satisfaction! Here is a good one that has been haunting me all day--YUM!
Nacho Cheese Dip (you can make a little, or alot of this one, just adjust the amounts...)
1/4 cup mayonaisse
1/4 cup salsa
1/2 cup grated cheese (marble or monteray jack would be great choices)
Mix together and warm in the microwave for 30 seconds. Mix and heat again for another 30 seconds. Repeat until cheese is melted and mixture is smooth. Serve with tortilla chips.
Enjoy!
Monday, November 1, 2010
I Love Guacamole!
I'm not sure if there is anything nature provides that is more perfect than the Avocado. Sure you may argue that the banana is perfect or a beautiful beefsteak tomato--but the truth of the matter to my taste buds, is that the avocado has them beat, hands down.
Not only is it delicious, but it is versatile ( great chopped up in salad, spread over a toasted bagel, grilled or in guacamole) and SO good for you (did you know that they help to regulate blood pressure, and help prevent macular degeneration in your eyes??!!)! I just wish they were available locally!
My family gets tired of hearing "I LOVE guacamole" every time we have it--let me know if your family gets tired of hearing it too...
I Love Guacamole, Guacamole
1 green onion, finely chopped
1 small tomato, finely chopped
juice of 1 lime
1-2 avocados, depending on how much you want to make
pinch cumin
salt
1 tbsp chopped cilantro
Cut avocado in half, and scoop out flesh. Squash gently with a fork and add all other ingredients, mix until well combined and the texture is how you like it. ( I like mine a little chunky--with the avocado not too mushy). Keep the pit in your guacamole until ready to eat, it helps it to not oxidize as quickly.
Enjoy with any mexican meal or just tortilla chips!
Not only is it delicious, but it is versatile ( great chopped up in salad, spread over a toasted bagel, grilled or in guacamole) and SO good for you (did you know that they help to regulate blood pressure, and help prevent macular degeneration in your eyes??!!)! I just wish they were available locally!
My family gets tired of hearing "I LOVE guacamole" every time we have it--let me know if your family gets tired of hearing it too...
I Love Guacamole, Guacamole
1 green onion, finely chopped
1 small tomato, finely chopped
juice of 1 lime
1-2 avocados, depending on how much you want to make
pinch cumin
salt
1 tbsp chopped cilantro
Cut avocado in half, and scoop out flesh. Squash gently with a fork and add all other ingredients, mix until well combined and the texture is how you like it. ( I like mine a little chunky--with the avocado not too mushy). Keep the pit in your guacamole until ready to eat, it helps it to not oxidize as quickly.
Enjoy with any mexican meal or just tortilla chips!
Friday, October 29, 2010
My Freezer in-a-Post...
One of the things I love about having a little roasted turkey or chicken in the freezer, is that it makes for one easy and fast dinner when you are in a rush, or don't have a lot of extra energy to spare. This was the last of our $10 turkey (...I think we are on at least meal 8...but I will post all that, once I have compiled all the info :)
Someone had messaged me with a question about how much and what I keep in my freezer-- so I took a look today and thought I would share.
Keep in mind, I only have an "over the fridge" freezer that I use for our groceries. (I do have a small upright freezer the size of a bar fridge, but truth be told, I usually only use it for Christmas cookies).
-bag frozen peas or mixed veggies
-1and 1/2 pkg Schneiders Octoberfest sausage
-pkg chicken legs/thighs
-pkg stewing beef
-1/2 jar tomato sauce
-1/2 can diced tomatoes
-container of chopped rhubarb
-container of raspberries
-2 loaves of bread
-1pkg pitas/naan bread
-bread crumbs
-6 frozen bananas
-1 large container of chicken stock
-1 container of chicken soup
-2 small containers of turkey stock
-1/4 pack bacon
-perogies
-2 cup container of roasted turkey
- a few other small misc items like tomato paste, ice cube trays etc...
I find cooking for 3 people, that many times recipes that I make will only require a half can of tomato sauce or tomato paste or dices tomatoes--so, I will use half and freeze half for the next time I need it :)
There are also a couple of items that I find useful in MANY recipes or quick meals--like the Pita's/Naan Bread. I use them for sandwiches, toast, pita crisps, pizza's, garlic bread! So useful--and you get 10 in a pack for only $2.49!
And the frozen bananas? Any time we have bananas starting to brown--you know, the ones no one will eat, no matter how many times you tell them to pack it in their lunch!--I throw them in the freezer--that way I always have some for banana loaf, or muffins or cake :) (Note: they will turn black in the freezer--this is totally normal!!)
So there you have it--my freezer in a post--crazy!
Pita Crisps--great on the side of almost any meal--but especially soup!
1 tbsp Cajun Style Seasoning (you can buy it or make your own)
2-3 tbsp soft butter
1/4 cup Parmesan cheese
3-4 pita's (greek style, or naan bread)
Mix butter and seasoning. Spread on pitas and top with Parmesan cheese. Cut into wedges and place on baking sheet. Cook for 8 min at 375 degrees.
Enjoy!
Someone had messaged me with a question about how much and what I keep in my freezer-- so I took a look today and thought I would share.
Keep in mind, I only have an "over the fridge" freezer that I use for our groceries. (I do have a small upright freezer the size of a bar fridge, but truth be told, I usually only use it for Christmas cookies).
-bag frozen peas or mixed veggies
-1and 1/2 pkg Schneiders Octoberfest sausage
-pkg chicken legs/thighs
-pkg stewing beef
-1/2 jar tomato sauce
-1/2 can diced tomatoes
-container of chopped rhubarb
-container of raspberries
-2 loaves of bread
-1pkg pitas/naan bread
-bread crumbs
-6 frozen bananas
-1 large container of chicken stock
-1 container of chicken soup
-2 small containers of turkey stock
-1/4 pack bacon
-perogies
-2 cup container of roasted turkey
- a few other small misc items like tomato paste, ice cube trays etc...
I find cooking for 3 people, that many times recipes that I make will only require a half can of tomato sauce or tomato paste or dices tomatoes--so, I will use half and freeze half for the next time I need it :)
There are also a couple of items that I find useful in MANY recipes or quick meals--like the Pita's/Naan Bread. I use them for sandwiches, toast, pita crisps, pizza's, garlic bread! So useful--and you get 10 in a pack for only $2.49!
And the frozen bananas? Any time we have bananas starting to brown--you know, the ones no one will eat, no matter how many times you tell them to pack it in their lunch!--I throw them in the freezer--that way I always have some for banana loaf, or muffins or cake :) (Note: they will turn black in the freezer--this is totally normal!!)
So there you have it--my freezer in a post--crazy!
Pita Crisps--great on the side of almost any meal--but especially soup!
1 tbsp Cajun Style Seasoning (you can buy it or make your own)
2-3 tbsp soft butter
1/4 cup Parmesan cheese
3-4 pita's (greek style, or naan bread)
Mix butter and seasoning. Spread on pitas and top with Parmesan cheese. Cut into wedges and place on baking sheet. Cook for 8 min at 375 degrees.
Enjoy!
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