Shop Local. Eat Local.

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.

Imagine the difference YOU could make!  

Each time you spend money, you choose the kind of world you want to live in...be the change.

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. 

I am so pleased to offer you Holiday Treats -available only until December 21st.  

Extra special appetizers, breakfast treats and gifts. 

No preservatives or additives.  Made with local ingredients (where possible).

 Made in small batches.  Loaded with love. 

It will be easy to spend your 10% locally!

Thank-you, thank-you, thank-you...I just can't say it enough! xo

Best Oven Roasted Local Carrots

4-5 large carrots cleaned and sliced on an angle about 1/2 inch thick

olive oil

S&P

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!

Definition: Food and Health

Merriam-Webster  Online Dictionary defines Healthy and Food in the following ways:

Medical Definition of FOOD

1: 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; also : such material together with supplementary substances (as minerals, vitamins, and condiments)

2: nutriment in solid form 

 Medical Definition of HEALTHY

1: enjoying health and vigor of body, mind, or spirit

2: revealing a state of health healthy

complexion>

3: conducive to health 

Pretty clear and concise, right?  

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. 

Here's an example:  

At the store, we have been taught to associate "healthy" with the following terms:

low-fat or ultra low fat

low carb, no carb

no sugar, low sugar

source of fibre

Sooo, if the definition of FOOD includes "material consisting essentially of protein, carbohydrate, and fat", why are we constantly looking for and choosing items that are created to NOT have fat or carbs in them?

 

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.

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. 

~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!

Roasted Beets with Balsamic and Orange Glaze.

1-2 pounds fresh beets, root only (washed, but untrimmed and not peeled)

olive oil, salt and pepper

1/2 cup balsamic vinegar

2 tbsp brown sugar

zest of half an orange

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)

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).

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.

,

 

Do 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".

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.

And, I don't think it is entirely their fault. 

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.

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? 


~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!

Leek, Mushroom and Celery Stuffing (for turkey or chicken)
(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 :)

1 loaf good quality white sandwich bread--a little on the stale side
2 large leeks (whites and light green parts only)
8-10 button mushrooms
4-5 celery ribs
S&P to taste
4-5 tbsp poultry seasoning

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 :)

Mmm...

Here is a quick one for you...seriously addictive, I have found myself craving these little jems since we first tried them.


Curried Cauliflower Bites
adapted from Mels Kitchen Cafe


1 med head of cauliflower cut into bite size pieces
1-2 tbsp olive oil
1 tsp curry powder (or more if you like it really curry-licious)
salt


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. Serve immediately.

Asparagus Schmaragus

It 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.
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! :)

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.

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!

Most Delicious Asparagus 

1 pound of Asparagus (woody ends cut off, and cut on an angle into 2 inch pieces)
4-5 wild leeks (ramps) sliced 
2 green onions chopped roughly
1/2 cup walnut pieces
zest of one lemon (and a good squeeze of juice)
pepper to taste
1/4 cup feta crumbled.

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.

Tip:  don't have ramps?  You can substitute garlic if you like and/or leeks for the green onions too!

Are 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.
The question surprised me for 2 reasons:
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? :)
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...?

I have been pondering this for awhile now, and here is what I've come up with:

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. 

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.

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.

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.

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"...

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.

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...



Roasted Curried Cauliflower  
(from: www.melskitchencafe.com)
1 medium head cauliflower
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1/2 teaspoon curry powder

Preheat the oven to 475 degrees F.
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.
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.

Hello Delicious

Every once in a while, something so different, yet so obvious crosses your path--it makes you wonder why you've never tried it before!  This is definitely such a dish--hello delicious, where have you been??

You can substitute these for mashed potatoes, or have them as a side dish.  You can add milk, cream, butter, garlic, nutmeg, cheese--whatever suits your fancy...

Mashed Cauliflower
1 small head of cauliflower cut into florets
2 tbsp butter
1/2 tsp nutmeg


Steam, blanch or otherwise cook your cauliflower until tender.  Add butter and nutmeg and mash with fork.  (if you prefer a smooth whipped mash, add a 1/4 cup or so of milk and mash with an immersion blender).

Harvest

 

I have decided to up the ante with my blogging skills...adding photos to the text to give some more allure to new and old readers alike.  It has taken me most of the afternoon to get the picture, adjust/photoshop the picture, post the picture....you get the idea.  I have run the gammet of excitement, frustration and finally relief that it finally worked!  Let's hope that it will keep getting easier and easier, faster and faster... :)

So the above picture is a happy harvest from my garden...tomatoes, tomatillos and peppers--and if I do say do myself, the BEST tomatoes I have ever had!!  Here is what I did with them...

Marinated Vegetable Salad

(feel free to adjust the quantities and type of veg used here-this is a great one to use up the extra's...)

1 cup cherry tomatoes halved

1 cup cucumber chopped

1 red or yellow pepper chopped

1/2 cup feta cheese crumbled

1/4 cup Italian dressing (or balsamic--whatever you like)

Mix all together and let sit for at least  1/2 hour (the longer the better, and at room temp if you can...) stir occasionally.

Balance

I think my word of the summer is Balance--gaining some that is...

It has been a wonderful 8 weeks so far of winding down, working less, enjoying more. It has been a rewarding time of regaining the delicate balance of work, life and everything in between. I don't know about you, but when I am in the middle of working, running, doing, working, running, tasking, doing...I have a bit of memory loss as to what it means to enjoy and seek out balance.

So here's to the balance that summer has brought back--may we be able to keep it throughout the re-entry into "regular" life...

* also, I know that my blogging has been very sparse this summer--part of finding the balance and rejuvenating the creative spark...there will be a couple more weeks of this lackadaisical attitude....and then after labour day, it will be Back-to-Work...so stay tuned until then!!! :)

Corn on the Cob with Chili Lime Butter
(beware, once you try this--you may never go back to plain butter again!!)

1/4 lb butter
juice of 1 lime
1-2 tsp chili powder
S&P

Combine all with the softened butter and spread on your corn just as you would plain butter. Mmmm!

Tip:  Have a couple of cobs of leftover corn no one is hungry enough to eat?  Use a sharp knife and cut the corn off the cob, freeze and enjoy sometime mid winter when all you want is to feel the August  sunshine on your face...

Oh Solo Mio...

Dinner alone tonight...that sure doesn't happen often!  We generally make every effort to have one meal a day together as a family (usually dinner)...but there are occasionally exceptions to that rule.

The importance of spending  a bit of time talking, sharing, laughing every day  is unparallelled--it speaks bigger volumes than you could imagine (in a quiet, subtle voice).  It says "I value you--I want to spend time with you", it speaks "I value food, eating and mealtime--I give it the importance and attention it deserves, and I teach my children to do the same", I smiles with joy and laughter and takes the edge off a sometimes busy, hectic day.   What does it say to you?

This is one of the easiest salad side dishes around--I had this for dinner tonight beside my glorious grilled cheese sandwich :)

Quick Tomato Salad
(make as much or as little as you need--just adjust the quantities)
grape tomatoes cut in half
english cucumber cut into 1 inch cubes
balsamic salad dressing
fresh flat leaf parsley chopped roughly
feta cheese crumbled


Mix all together and serve--what could be easier than that?

So easy, so good.

Here is a quick easy one for those Elmira's Own tomatoes we were talking about a couple of weeks ago--so easy and yummy!!

Pan-Fried Pesto Tomatoes
(adapted from Victorian Epicure Bella Cucina)


2 pints cherry tomatoes
2 tbsp pesto


Pierce each tomato with a knife tip to prevent bursting.  Preheat frying pan on med-high heat.  Add pesto and tomatoes, tossing to coat.  Cook only until tomatoes are warmed through.

What does your fridge say about you?

"They" say you are what you eat... What does what you eat say about you?
What do your food choices say about you, your life, your self worth, your...????

I came across this site today, and was very intrigued by what this artist saw in the "medium" of refrigerators....He has taken the "you are what you eat" theory and expanded on it--what do you think?
 Give me your feedback--I think this is a great conversation starter!!

Very interesting... Mark Menjivar's "you are what you eat exhibit"....


~

Oven Roasted Greek Potatoes
(adapted from Victorian Epicure Greek with Gusto)

1/4 cup olive oil
2 tbsp lemon juice, and zest from 1 lemon
1 clove garlic, minced
1 tsp  dry oregano, crushed
1 tsp dry mint,crushed
S&P to taste
4-6 large potatoes, cut into 1-2 inch cubes


Whisk ingredients together, add potatoes and toss.  Bake  in shallow casserole (like a 9x 13) for 45 min-1 hour or until golden brown.

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...

Do you know where your Turkey Pants are?

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

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

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

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

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

And who could forget the Cranberries??

Spiced Cranberries

1pkg (12 ounces) fresh or frozen cranberries

1 3/4 cup sugar

1/2 cup water

1/2 tsp each cinnamon and ground allspice

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

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

My Favourite...

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

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

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


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


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

The Truth About Carbohydrates

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

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

Wanna know more?  Go to The Truth About Carbohydrates.


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

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

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

Arrange cheese slices through the bread, evenly distributing.

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

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

...the place you live.

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

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

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

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

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

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

1/4 cup slivered almonds

2 tbsp butter

juice of half lemon

salt and pepper to taste

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

On the Brain

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

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

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

Napa Cabbage Salad with Cashews

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


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


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

Waste, Waste and More Waste

Do you think about how much waste comes in and goes out of your home?

How much waste is left from dinner last night that no one will eat, or how much packaging waste there is from the "lunch stuff" you bought this week.  How about how much unnecessary waste created by not being able to eat all of what you buy fast enough, before it goes bad in the fridge (....like produce!?).

I have spent the last couple of years becoming an "expert" at waste control at our house (...OMG that makes me sound like such a dork!!).   In all seriousness though, there are so many places we can eliminate unnecessary waste in our homes--such a gift to the planet--and your pocket book!

Here are some the ways we have stopped being so wasteful in our home:

1.  Having enough re-useable containers-in all sizes--that I no longer need to buy Plastic Baggies or Plastic wrap.

2.  The same re-useable containers eliminate the need to purchase individual servings of yogurt, applesauce etc..one large container split up--cheaper and less waste!

3.  Use cotton/linen napkins instead of disposable or paper towels.  (my extended family thinks I am crazy on this one...I only buy paper towels now when I am cooking a turkey, every other clean up  I use napkins--and really, it only creates an extra 1/4 load of laundry per week--why wouldn't you??)

4.  Become a "left-over" afficianado-there are so many ways to use up leftovers, and make them delicious.  Dust off some of  your Grandma's cookbooks...they often can be the best sources of recipes to use leftovers. (...how much waste to you think there was during the Depression...)

5.  Cook only the amount your family will eat.  If they won't eat leftovers...make sure you don't have any.

6. Buy only as much as you need.

7.  Use a product to extend the life of your produce--so that you can eat all of what you buy (like Fridgesmart by Tupperware).

8. If you don't need it all for a particular recipe (like half the can of tomato paste, or half the pasta sauce, or half a can of beans) FREEZE it.  You an use it next time you make that recipe.

9.  Cook more at home.  Take out creates waste.  So does the "lunch stuff" like granola bars, and other individually wrapped items. 


If there are ways you have found that save you waste--Let me know!  I want to hear what you and your family are doing to reduce the amount of waste that leaves your home!


2 ways to use up leftover baked potatoes:

Double Stuffed Potatoes
Cut baked potato in half, scoop out the middle.  Mash with a fork and add grated cheese, green onion, bacon, and any other veg you like (broccoli is a good one!)  Mix well and stuff back into the potato shell.  Bake at 350 for about 20 min.


Fried Potatoes
Cut up baked potatoes (with the skin still on).  Melt 1 tbsp butter, 1 tbsp olive oil in frying pan.  When hot add potatoes and season with salt.  Fry on med-high heat until golden brown. (the trick to good fried potatoes is to make sure the pan is hot enough, and fry them long enough to get a good crisp to them!) Add in a little chopped green onion at the end and serve.

Wellness Siesta

The greatest wealth is health.  ~Virgil

Did you miss me?  It was an unplanned leave for a few days and  it was much needed! Time to rejuvenate a little...part of my "wellness" plan this year!

Work/life was beginning to feel a little unbalanced, what better way to gain a little balance than a couple of days off-- feet up, a good book, a happy family and good food?

When you're ready for your Wellness Siesta, try this one--good for lunch, good for dinner, good as a side dish too!

Mediterranean Lentil Salad (adapted from Victorian Epicure)
1/3 cup Greek Style Salad dressing
1 can (19oz) lentils (drained and rinsed) or 2 cups cooked red or green lentil
1 large tomato chopped
1 red pepper chopped
1/2 green pepper chopped *
2-3 green onion chopped
1/2 cup feta cheese crumbled
s&p to taste


*this recipe originally called for roasted peppers--easy to do follow the directions here, but I often just add the fresh peppers--both ways are yummy.


Add all ingredients and toss.  Allow to sit for at 1/2 hour or so...the long the better!  Will last for a couple of days in the fridge, so make some extra for lunch!