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.

,

 

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...

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.

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.

...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.

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.

Food Rules

Over the holidays we had a good laugh with my Dad about his T&T rule...apparently there is an unwritten rule that Turkey and Turnip must always go together.  Who knew?  Not me...I was going to serve squash and roasted carrots, silly me!

It occurred to me how often we place rules around how we eat, what we eat, what should go together, and what should not.  I reflected a little on all the places I have changed or expanded my "food rules" these last few years.  I know there are some more rules to be bent, but I can't tell you how liberating it has been to cook a little bit more outside the box.

I cooked a turkey last weekend--had my parents over to share (...because seriously, 3 people 15lb turkey?).  I cooked my Dad a tiny little turnip, and the rest of us had Cauliflower--I am such a rebel!

Browned Butter and Lemon Cauliflower
 just like it sounds--so delicious!

 1 head cauliflower, cut into bit size pieces
1/3-1/2 pound butter (depending on how big your cauliflower is)
juice of 1 lemon
s&p


Slowly cook the butter in a saucepan over medium heat until it starts to brown--watch it and keep stirring it, you don't want it to burn.  Remove from heat and add lemon juice -combine well and pour over hot, cooked cauliflower. 
Enjoy!

The Shocking Truth

I don't usually click on, or subscribe to Facebook advertising--but this caught my attention, and I just had to look. The Shocking Truth
This is from the Ontario Ministry of Health Promotion and Sport--I didn't even know there was such a thing!  It is specifically targeting families and children, encouraging healthy activity, healthy eating, healthy living.  Very interesting stuff.

Here is the Shocking Truth according to the OMHPS-Childhood obesity rates have TRIPLED since 1975!!!  Seriously!!!

There are of course many contributing factors, including diet and activity levels etc..which we could hash over for days and days I am sure.
Here is my point:
We should be less judgemental, and more pro-active.
If we spent less time defending the reasons why this has happened, and more time actually doing something to change it--one kid, one family, one person at a time--imagine what  could  be accomplished!! How about NO childhood obesity rate--wouldn't that be a gift!!

Exposing our kids to better food choices, allowing them the opportunity to LIKE things like chickpeas, and asparagus is a great start.

Lemon and Garlic Asparagus

2tbsp olive oil
2 cloves garlic minced
juice of 1/4 lemon ( or more if you like it really lemony!)
salt and pepper to taste
asparagus with the ends trimmed off.


Heat oil in pan.  Add asparagus and saute until cooked (tender with just a hint of crispness in the centre).  Add garlic, S&P and toss--squeeze lemon over and toss again.
That's it! So easy!


Tip:  this technique also works great for green beans, broccoli, bokchoy, spinach--you name it! 

Ever Evolving

Many recipes in my kitchen are ever-evolving.  I change this, add that.  Cook it this way, instead of that way--you get the drift.  I am always on the edge of making a recipe better...and better.  I am sure it drives my husband crazy--the constant picking apart a meal, to see what could make it better the next time.  For me, however, it is the quest, the ever evolving delight of something I already like, getting better and better.  So strangely satisfying!

The Mushroom Barley recipe I had posted a few weeks ago, seems to be just like that--ever evolving.  I have made it a little different each time...Tonight I browned the onions and de-glazed the pan with just a little red wine vinegar and cooked according to the recipe.  Then I add some Parmesan cheese at the end, just before serving--oh the richness!  Like Risotto... only more fiber :)

Here is a great side dish, that oddly enough, I haven't messed with too much!  It came from my Grandma--maybe that's why.  This recipe can make a large amount..and it is just as good re-heated as it is fresh--so feel free to enjoy it a couple of days in a row!

Sweet and Sour Red Cabbage
1 med red cabbage quartered then sliced very thin
4 slices bacon diced and cooked
1tbsp bacon drippings (...you really need this, don't substitute butter or margarine-or else...)
1/4 cup brown sugar
2 tbsp flour
1/2 cup water
1/4 cup white vinegar
1/2 tsp salt and pepper
1 small onion minced.


Boil cabbage in water to which you add 2 tbsp vinegar.  Mix together brown sugar, flour, water, vinegar, bacon drippings salt and pepper and minced onion.  Cook and stir until mixture thickens, about 5 min.  Add bacon bits.  Stir sauce mixture into drained cabbage, re-heat if necessary.


Enjoy!

Trends for 2011

I'm not usually one for following food trends too much.
I know what I like, I use common sense and I try to keep as "close to the natural state" as I can when buying, and preparing food.
Period.
But I did come across this list today of  Trends for 2011 from the Mayo Clinic , and some of the items on the list did catch my attention--I guess I am a little ahead of the curve :) Go me!

Parmesan Baby Potatoes

About 1-2 pounds baby potatoes.

1/4 cup Parmesan Cheese

1-2 Tsp Garlic Seasoning

2 TBSP Butter.

Cut Potatoes in half and place in microwave safe container with a lid.  Cook on high about 6-8 min.  Shake vigorously every 2 min or so.  Continue to cook until potatoes just start to break up when shaken.  Take out of microwave and add butter, seasoning and cheese.  Shake until well coated. 

Enjoy!

Warm and Fuzzy

Do you have those family recipes that make you and everyone else feel warm and fuzzy when you eat them?  The ones everyone looks forward to?

We all have them--some are breakfast recipes, some are main course or dessert.  One of ours is a side dish.   In my quest to make everything a little "healthier" and not "quite so bad for you", I have tried to alter this recipe a few different ways--always to the complaints of my extended family and friends--it seems it is perfect just the way that it is.  I guess some things don't need  to change--I mean, we only have this dish 2 or 3 times a year--I just needed to learn to enjoy it-guilt free- in all it's glory!

Broccoli Casserole
1 head of broccoli cut into florets
1 onion chopped
2 cloves garlic minced
8-10 button mushrooms sliced
1/2 jar Kraft Cheez Whiz
1 can condensed mushroom soup
1 cup sliced or slivered almonds split in half
1/4 cup melted butter
1 cup cornflake crumbs (or breadcrumbs--but the corn flake crumbs really are better)


Saute onion until translucent.  Add mushrooms  and cook for 2 min and then add broccoli and cook and stir until the broccoli is just starting to cook add garlic and stir thoroughly.
In a separate bowl, mix cheese whiz and mushroom soup.  Add to broccoli mixture along with half the almonds and mix well. Pour into 9x13 casserole dish.
Combine melted butter and cornflake crumbs sprinkle on top of broccoli and top with rest of almonds.  Bake at 350 for about 1 hour.
Enjoy!

Closer, closer...

It's coming closer, and closer...you know...copious amounts of food, drink and merriment. Have you got your turkey-pants ready yet??

Here is another quick, and VERY easy side dish to prepare with your Turkey...you can use any kind of squash, but butternut is my favourite--rich with great texture.


Roasted Butternut Squash
1 butternut squash cut in half, with the seeds scooped out
1/4 cup brown sugar
2 tbsp butter


Place squash into a casserole dish cut side up.  Poke holes all over cut side of squash with a fork.   Place dabs of butter all over squash and then sprinkle brown sugar evenly over the top.  Cover and bake at 350 for about 45 min-1 hour or until very soft and easily poked with a fork.  You can baste with the butter/brown sugar occasionally throughout cooking.


Enjoy!

Value Equals?

After spending some time this morning at the mall finishing up the last bits of shopping, we decided to stop for lunch on the way home.  We stopped at a fairly well known greasy spoon in town--known for decent food and good "value".

It has not escaped my attention that our culture (generally speaking--wide brush here...) has somehow equated "value" at a restaurant with QUANTITY not QUALITY.

While Bil and Madeleine enjoyed their greasy spoon favourites, (fish and chips, and a hamburger and fries) it came as a bit of a disappointment to me that the meal  I had ordered (Eggs Benedict) was not only dripping in grease, but excessively HUGE!  Definitely a case of quantity not quality.  It also did not escape my attention as I looked around the restaurant at how big most of the meals/portions were, and how much of them were going back into the kitchen partially eaten.  Such waste...such a shame.

When will restaurants and their customers begin to associate "good value", with a high quality meal that tastes excellent, is satisfying and filling, instead of huge portions that are "okay"?  Any thoughts?


In keeping with the "Turkey Day is Coming", I have another super side dish for you.  This one has been adapted from Taste of Home--one of my favourite recipe websites. http://www.tasteofhome.com/

Cauliflower Casserole

• 1 large head cauliflower (about 2 pounds), cut into florets
• 1/4 cup diced red pepper
• 1/2 pound mushrooms sliced
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 2 cups milk
• 1 cup (4 ounces) shredded Swiss cheese, divided

• Cook cauliflower florets until just a bit crisp. Place in a greased  9x13 baking dish.
• In a large saucepan, saute red  pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup cheese until melted; pour over cauliflower.
• Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted.

Enjoy!