Introducing...ENTREES!

Wow,  I've wanted to do this for a LONG time.

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.

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. 

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.

So that being said...  I am so happy to announce that Foodivore, will now be offering ENTREES!  Yeah! 

Delicious dishes, made with love and local ingredients (wherever possible).  Nutritious.  Easy.  Tasty.
Dishes you can feel really good about feeding yourself and your family.

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!


~here is a quick pizza recipe for you...just in case you don't stop by and pick something up this week :)

Margherita Pizza a la Me

1 batch Pizza Dough (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)
thinly sliced fresh tomatoes
Basil leaves rough chopped
fresh mozzarella or bococcini, sliced thinly
1/4 cup olive oil
1-2 cloves garlic crushed
1 tbsp balsamic vinegar
cracked pepper 
parmesan cheese

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.

Starting 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?!

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.

Finger 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!

Slow Cooker BBQ Ribs
1-2 Pkgs of pork side or back ribs (cut into 2-3 rib pieces)
mustard powder
fresh cracked pepper
1 onion chopped
1 jar Diana Original BBQ sauce (or your favourite...this one just happens to be mine)


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.

Tip:  so easy to make as much or as little as you like, just add more or less ribs/sauce!

Oh How I Love Thee, Turkey Soup...

Happy Belated Turkey Day!  We spent a glorious weekend at the beach (???!!!) with family and friends--it doesn't get much better than that-especially in Ontario!  So thankful for such beautiful weather, so thankful for the love of family, so thankful for all the laughs, the food and of course the turkey!

~Sunday morning, in my eternal state of gratitude, I loudly proclaimed " I love cooking the turkey!  I love smelling the turkey cook!  I love eating the turkey!  AND I love arguing about the turkey!"  as is the tradition in our family to argue about when the turkey should go into the oven, and how long should it cook for.  Some things are so predictable :)

~Madeleine proclaimed she was thankful for turkey (because it makes turkey soup of course...) and Aunt Kathy...you just never know what that kid is going to say!
In any case, here is the turkey soup recipe--one of our favourites for sure, and such a great way to stretch your grocery dollar!

Turkey Stock/Soup

to a large stockpot add:
all turkey bones and skin
any leftover gravy, stuffing potatoes, turnip or other veg that isn't enough for keeping...
leftover cranberries
1 onion cut in half
1 carrot cut into chunks
a bit of celery (or the leafy parts you don't want to eat)
cracked pepper
1 dried chili if you like heat, leave it out if you don't
bay leaf
1-2 tsp dried herbs of your choice, or a bunch of fresh


Fill pot with water and bring to a boil.  Simmer together for 3-4 hours.  Cool.  Strain all bones/veg etc. 

If you just want stock, there it is. Done.  If you want some soup, here is what you need to do:

Pick turkey meat off bones, cut up if necessary and add back into the stock.  (add more from the leftover turkey if  you need to)
Cut up 3-4 carrots, a bunch (4-5) of green onions, 4 celery ribs and add them to the stock.  Throw in a couple of handfuls of dried red lentils.  Season with S&P and add more herbs to taste.  Simmer for an hour or so, add a couple of handfuls of "fine" egg noodles and simmer until they are done.  Serve!


TIP:  if you are extra thrifty like me, you will add some more water to all the bones/veg etc and simmer it again for 2-3 hours--you will get an extra pot of stock (although not quite as flavourful as the first)--this is great to freeze in small containers,1-2 cups in size, to use in other recipes or as a soup base.

Ahh, the season to roast.

Once again it appears the season to roast is upon us...it must be, because yesterday I roasted a chicken for dinner!

One of the things I love about the fall/winter season is how much better it lends itself to "multiple mealing".  Now if you have been following this blog for awhile, you will already know what  a big fan I am of getting the most for my money and time when it comes to cooking...and if you have already checked out the Turkey, Turkey page, you will also know how far I can stretch a good thing...Even a 4 pound chicken can  produce at least 4-5 meals for us:
1.  Roast Dinner
2.  Chicken Sandwiches and/or
3.  Left over roast dinner with all the leftover fixins
4.  Soup--one big pot will do at least 2 meals, maybe more.

So, for the $9 it cost to purchase the chicken, the $1 for squash, the $1.50 for potatoes, and $1+ for the stuffing fixings....that's a pretty great stretch, I think.

Here is the best way to roast a chicken--this is for a 4 pound bird, but the method can be transcribed to any size chicken or turkey...this is the only way we do it around here!

Roast Chicken
1, 4lb chicken--giblets removed
1/2 batch stuffing
1 tbsp butter
S&P


Wash and thoroughly dry the chicken.  Stuff the cavity as well as the neck flap--cram as much in as you can and secure it with a skewer.  Place in a shallow roaster and spread butter over it as well as you can--sprinkle with salt and pepper.  Put into a 425 degree oven, uncovered for 15 minutes, then turn heat down to 350 and continue to roast uncovered for 1 3/4 -2 hours (until it is nicely golden brown and the drumstick easily turns/comes off).  Remove from oven to cutting board and tent with foil for 10 or so before carving....


Gravy
Pour 3-4 cups water into the roasting pan and bring to a boil on high, whisking to remove all the brown bits from the bottom of the pan.  Have ready 2-3 tbsp cornstarch mixed with about 1/2 cup water.  Turn down heat to simmer, and add cornstarch mixture to pan juices whisking until gravy is thick.  Remove from heat and add S&P to taste.

A summer's dream..

I think I love this summer...in fact, I know that I do.  I love that I have the extra time and energy to enjoy the big things, and the small things.  Love, love, love...

Tonight we had one of my favourites for dinner...I bet it will become one of yours too--it is so fast and easy.  Super yummy too!

Roasted Pepper Sandwiches
(this will make enough for 4 sandwiches)


3 sweet peppers (red, yellow, orange)
2 tbsp olive oil
S&P
A few fresh spinach leaves
Naan bread 
Herb Sandwich Spread

Toss peppers in oil and S&P.  Grill on BBQ until soft and just barely blackened on the edges.


Sprinkle Nann bread with water, and warm in a 400 degree oven for 4 minutes.

Cut Naan in half, spread both halves with the herb spread.  Top with spinach and roasted peppers.
                    
Herb Sandwich Spread:
2 tbsp sour cream
2 tbsp mayonnaise
1 tsp each fresh chopped basil, oregano, chive, tarragon, winter savoury (or any combo you like)
2 tsp red wine vinegar
cracked pepper


Mix all ingredients well, and let sit for 20 minutes or more. (this will keep well in the fridge for a few days, so feel free to make extra for tomorrow's lunch!)

I have a confession to make...

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

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

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

This is my favourite scape recipe--

Garlic Scape and Walnut Pesto

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


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

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

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

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

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

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

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

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

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

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


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


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


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

Versatility

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

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

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

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

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

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

I love you guys...

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

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

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

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

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

Real Good Food

I am so tired of sifting through marketing ploys, and nutritional facts, and studies and diet info and, and, and...are  you?  It seems that we have been so duped over the last 50 years about what "real, good, food" is, that we can't tell for ourselves anymore,  without all the buzz words and hype from the food marketers...

Here are my best tips of the day:

*If it grows in the ground (or a hydroponic source) it is real, good, food. --fruit and vegetables, beans/legumes and grains

*If it comes from a decently treated animal it is okay real, good, food. --meat, fish, dairy, eggs

*If it comes in a package--be skeptical, read the label.

*If said label has 10, 15, or more ingredients be skeptical.

*If said label has more ingredients that you can't pronounce than ingredients you can, you should probably leave the store without it.

*If said label has word choices like "contains real fruit", "low fat", "beverage", or a plethora of other buzz words--be skeptical.

*eat foods that your Great Grandmother would have eaten--can you imagine what she would have thought of "lean cuisine", or "fruit roll ups", or "go-gurt"?

It isn't rocket science to eat well--feel good--and make responsible choices...how come we have been lead to believe that it is?

~there are a million and one ways to make mac and cheese...here is number 1 million and 2

Homemade Mac and Cheese
1/2 package macaroni --cooked until almost done and drained
1 cup fresh bread crumbs
2 tbsp butter
1/2 cup grated cheese


Sauce
3 tbsp butter
4 tbsp flour
3 cups milk
3 cups grated cheese (any combo will do, I used old cheddar and marble)
2 tsp grainy Dijon mustard
cracked pepper


Heat butter in a saucepan until foaming.  Add flour and cook at least 2 minutes or until just barely turning golden brown.  Slowly add milk while whisking constantly.  Cook and whisk on medium heat until it starts to thicken (about 5 minutes).  Remove from heat and whisk in Dijon, pepper and cheese.  Continue to stir until cheese has melted.

Melt 2 tbsp butter and add fresh bread crumbs, stir to combine well.


In a casserole dish, pour sauce evenly over pasta.  Top with buttered bread crumbs and 1/2 cup grated cheese.  Bake at 350 about 30 minutes.

Herb-alicious

I don't think I can begin to explain to you how much I love my herb garden.  I have been hovering over it these last few days, watching as the thyme, oregano, parsley, chives, and tarragon, winter savoury and mint are starting to take shape and grow.

It is so easy to grow herbs...if you have a bit of space in your yard, you should try it!!  Most herbs are perennial, which means they will come back year after year.  Most herbs are also a native species, which means they will tolerate heat, drought and cold winters.  It also means that you don't have to fuss too much with fertilizer, water, etc.  Most herbs  grow into beautiful plants and flowers--so by early summer you not only have a very functional culinary delight, but a beautiful garden too!  So easy!

~here is an easy sauce I made tonight--the herbs of course were fresh from the garden!--very tangy, it is great in a sandwich, on a burger, as a chicken marinade, you name it!

Chimichurri Sauce 
you can make as much or as little as you want--just adjust the quantities you put in!


Mince very finely the following:
2 tbsp fresh parsley
2 tbsp oregano
1clove garlic
1tbsp chives


Add:
a squeeze of lemon
2 tsp red wine vinegar
3 tsp olive oil
S&P to taste
crushed red chilies


Mix well and let sit at least 20 minutes before using.  Feel free to adjust the herbs to your own liking.

Things that linger...

So, if you haven't heard yet, our dog got sprayed by a skunk last night-BLAH!  Talk about lingering odour, I got the dog smelling pretty good, but the smell is certainly lingering around the house --any/all suggestions are welcome :)

Now, that has absolutely nothing to do with food/eating/enjoying at all--but it did get me thinking about other smells that linger, especially those that you would rather not enjoy for days and days (like stinky fish smell), and I have a little tidbit of a tip to share with you...about curry powder.

Curry is a smell that is so divine the day you cook it, but 3 or 4 days later can sometimes still linger in the kitchen--which I think is definitely not divine.

Here is what I have found.  Not all curry powders are created equal. 

There are some that will linger, and linger and linger...and others that just do not.  That being said, I have tried a few different powders and have found that my favourite comes from the "Bulk Barn"--I can buy it in quantities that I like (small--I don't use it that often), it is MUCH cheaper to buy it this way (cost me 47cents today for 1/4 cup...) it is always fresh, and never lingers.

I posted last week a recipe for Potato, Cauliflower and Pea Curry--made it tonight finally for dinner--seriously delicious.  A definite win as a new recipe--try it...soooo good....

~here is another great curry based recipe--just wait until you have some fresh Lemon Basil from the garden--divine!!!

Basil Curry Chicken with Coconut sauce and Rice

4 Chicken breast halves -- skinless, boneless
3 tsp curry powder

Salt
Cracked black pepper
1/4 teaspoon Chili powder
1 large  onion -- chopped
5 cloves Garlic -- minced
½ tsp crushed chilies
1 tablespoon Olive oil
1 can (14 ounces) Unsweetened coconut milk
2 teaspoons Cornstarch
4 tablespoons Fresh basil -- snipped
1 tablespoon Gingerroot -- finely chopped
Hot cooked rice
Fresh basil

Rinse chicken; pat dry; cut in 1" pieces. Sprinkle curry over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or in the refrigerator 1-2 hours.

In a large nonstick wok or skillet cook and stir onion, garlic oil over medium-heat 2 minutes. Remove onion mixture. Add the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains.

Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.

tip: you can use any kind of basil, but if you can find lemon basil--you will love it!

Ole!

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

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

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

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


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

Un Autre Special...

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

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

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


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

It's about Thyme...

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

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

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

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

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

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

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

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

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


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

The King of Loaves

I know there are many derogatory jokes and comments made about the almighty "meatloaf", but I have to say I do enjoy a good loaf of meat (and I think secretly, so do you...).  There is something so homey, so cozy and comfortable about meatloaf and the fixings that come with it...what a great way to end a day.

There are as many meat loaf recipes as there are kitchens, I think--so many possibilities of combinations!  Here is one that came from Taste of Home 1999 annual recipes--a little fancier than your traditional meatloaf, and really tasty....it might even be good enough to serve to company!


Stuffed Meat Loaf

1 1/2 pounds ground beef
1 egg
3 tbsp milk
1/4 cup ketchup
salt and pepper to taste


Stuffing
1/2 pound fresh mushrooms sliced
1 med onion, chopped
1 tbsp butter,
2 cups soft bread crumbs (day old crumbled bread works the best!-rather than dry granular bread crumbs)
1/2 tbsp fresh thyme
2 tbsp fresh parsley
salt and pepper to taste.


In a large bowl, combine egg, milk, beef, ketchup and S&P.  Pat half of the meat mixture into a loaf pan.
For Stuffing, saute mushrooms and onion in butter until tender.  Add bread crumbs, parsley, thyme and S&P and saute until crumbs are lightly browned.  Spoon over meat layer and cover with remaining meat.  Press down gently.
Bake for 1 hour at 350 degrees,drain fat if necessary.

it's all in the details

One of the most important things I have learned about cooking is that a great meal is not always made by fancy ingredients, high skill, difficult techniques or complicated recipes.  A great meal is made by the details.

What kind of details?  Small, but important things that take a simple meal and make it super.

Here is an example:
When I was a kid, my dad often cooked fried potatoes.  I would pick through them to find all the brown crispy ones--because we all know they are the best ones!
Sounds silly, but now, I take the time to make sure as many of the potatoes in the pan get as brown and crispy as they can.  I make sure that I use a butter/oil combo, make sure the pan is hot enough, make sure I give the potatoes enough time to brown properly and make sure I add enough salt to make them extra tasty.  Doesn't take long, doesn't take skill--it just takes attention.

How many little details do you skip or not include or rush through?  Next time you are making your favourite meal, take the time to think about the details...all the little things that could make it even better!

Here is a super simple, but easy recipe--so yummy if you include the details!!

Baked Sausage and Onions
1 pkg Octoberfest Sausage
1 onion, sliced


In a pan that can be used on the stove and in the oven, poach sausages for a few minutes to pre-cook slightly. (to poach, just add a little water to the frypan and cover, cook on med heat  for about 7 minutes)  Once liquid has evaporated, top with sliced onions.  Bake uncovered in the oven about 1 hour 15 minutes--or until bottom of sausages are really nice and brown, but not burnt. (...this is the most important detail--sounds silly, but it adds such a richness to the flavour!)
Serve with the onions, fried potatoes and your favourite veg!

Fast and Furious

We all like a fast and easy meal...here is one of our faves--you can use store bought tortillas if you like, or if you have some Homemade Tortillas in the freezer you can use them instead.

Chicken Wraps
2-4 boneless skinless chicken breasts
1/4 cup Vinaigrette Salad Dressing (Balsamic, lemon, whatever kind you like...)


Marinate Chicken in salad dressing for at least 15 minutes.
Meanwhile, prepare a batch of Simply Salsa and grate 1 cup of your favourite cheese.


Grill chicken until no longer pink, and slice into 1 inch strips.  


Place chicken onto wrap with some sour cream, cheese and a generous portion of the Salsa, wrap it up and enjoy!

Ahhh Soup!

Soup is liquid comfort.  ~Author Unknown

I came across this link on facebook last week, and fell in love!  Mark Bittman is a total genius for putting this together!  Thanks Mark! 
Soup, soup and more soup--except it is easier than you can imagine!  This is the only go-to soup making page you will ever need--in excellent simplicity!

Mark Bittman's Customizable Soups

Here is one of our favourite soups--so easy (especially when you have some chicken or turkey stock in the freezer!


Leek Soup (from Taste of Home.com)

• 2 large leeks (white portion only), thinly sliced
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon  pepper
• 2-3 tbsp butter
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1/2 cup heavy whipping cream

In a large pot, saute the leeks, mushrooms, tarragon and pepper in  butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended and cook for 1-2 minutes; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.Take off of heat and add cream stirring until well combined.
Enjoy!