tag:blogger.com,1999:blog-7380928013079082232024-03-13T15:43:18.545-04:00Better than takeoutTales from a suburban kitchenUnknownnoreply@blogger.comBlogger109125tag:blogger.com,1999:blog-738092801307908223.post-45638519102867769012011-12-28T23:20:00.000-05:002011-12-28T23:20:27.442-05:00Prosciutto Wrapped Asparagus Spears with Balsamic Reduction<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f4gJIf5aYi0/TvqfMPfSryI/AAAAAAAADaE/WJy3LK_PNTs/s1600/asparagus+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://2.bp.blogspot.com/-f4gJIf5aYi0/TvqfMPfSryI/AAAAAAAADaE/WJy3LK_PNTs/s400/asparagus+2.jpg" width="400" /></a></div><br />
These little appetizers are so delicious and very simple to make. Some how I lucked out at the store and they had small, thin, tender asparagus instead of the normal stalks that can be quite woody. Try and get these if you can...<br />
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With only 3 ingredients this is such a great last minute cocktail party treat. You will need a bunch of asparagus, 12 slices of prosciutto and balsamic vinegar. I used <a href="http://www.chefspencil.com/recipe/asparagus-and-prosciutto-bites-with-reduced-balsamic/" target="_blank">this recipe</a> from the Chef's Pencil and followed their Method as well. I did try to make the balsamic reduction but it didn't work (cheap vinegar perhaps?) so I used this balsamic glaze that I happened to have in the fridge. It's actually perfect if you don't want to worry about making the balsamic reduction.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.presidentschoice.ca/LCLOnline/dyn/MEDIA_CustomProductCatalog/m3860274_PCBalsamicGlaze_ENFR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.presidentschoice.ca/LCLOnline/dyn/MEDIA_CustomProductCatalog/m3860274_PCBalsamicGlaze_ENFR.jpg" width="200" /></a></div><br />
It is a President's Choice product and available in Canada at the Loblaw stores (Zehrs etc)<br />
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Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Hg4TIlE-N0Q/TvqfOyFvoJI/AAAAAAAADaM/0q7A61ZHgzQ/s1600/asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://2.bp.blogspot.com/-Hg4TIlE-N0Q/TvqfOyFvoJI/AAAAAAAADaM/0q7A61ZHgzQ/s400/asparagus.jpg" width="400" /></a></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-738092801307908223.post-12964713200312523472011-12-27T23:52:00.002-05:002011-12-28T00:00:32.198-05:00Smoked Salmon Blini with Caviar & Dill<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><a href="http://2.bp.blogspot.com/-CbG5zcnnqXs/TvqcjqbClBI/AAAAAAAADZw/vFLXXZa3Ge0/s1600/salmon+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="http://2.bp.blogspot.com/-CbG5zcnnqXs/TvqcjqbClBI/AAAAAAAADZw/vFLXXZa3Ge0/s400/salmon+.jpg" width="400" /></a></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">These were very good, not too complicated to make if you buy store made puff pastry and look quite pretty and sophisticated. Some people might not like the idea of caviar but you could always make some with and some without. A great little appetizer for New Year's Eve with some champers!</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I basically followed <a href="http://www.puffpastry.com/recipe/60671/smoked-salmon-blini-puffs" target="_blank">this recipe </a>although instead of creme fraiche I had to use plain Greek yogurt as the store was sold out just before Christmas. I thought the yogurt was just as tasty and slightly better for you too.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">For the record, I am calling these blinis but they in fact are not traditional blinis at all! From OChef: "Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon". Also, one is a "blin" while 2 or more are "blini".</span></div><span style="font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><a href="http://1.bp.blogspot.com/-u-fyF_W2Y3M/TvqcmzDkuQI/AAAAAAAADZ4/UQR3h1tVATg/s1600/salmon+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://1.bp.blogspot.com/-u-fyF_W2Y3M/TvqcmzDkuQI/AAAAAAAADZ4/UQR3h1tVATg/s400/salmon+3.jpg" width="400" /></a></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-738092801307908223.post-21490759075097885022011-12-24T12:01:00.000-05:002011-12-24T12:01:32.200-05:00Merry Christmas!!!<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: large;">Hope you all have a lovely holiday with friends and family. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: large;">Eat, drink and be merry!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IT1smgSGMU0/TvYFHeIuLII/AAAAAAAADZc/VOh4jb1JAMM/s1600/Christmas+Details+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="http://3.bp.blogspot.com/-IT1smgSGMU0/TvYFHeIuLII/AAAAAAAADZc/VOh4jb1JAMM/s400/Christmas+Details+2.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-3842932640096989382011-12-22T15:13:00.008-05:002011-12-23T10:58:32.400-05:00Spanakopita Triangles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ikRtiJfkEGA/TvOTfCl2akI/AAAAAAAADZQ/M3D2jToeEYY/s1600/Picnik+collage+spana.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="167" src="http://2.bp.blogspot.com/-ikRtiJfkEGA/TvOTfCl2akI/AAAAAAAADZQ/M3D2jToeEYY/s400/Picnik+collage+spana.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click pic for more detail</td></tr>
</tbody></table>I made these last weekend for a Greek inspired menu for a dinner party (along with Chicken Kabobs, <a href="http://betterthantakeout.blogspot.com/2011/09/greek-style-potatoes-with-oregano-and.html" target="_blank">Oregano & Lemon Potatoes</a>, and <a href="http://betterthantakeout.blogspot.com/2011/08/jamie-olivers-evolution-cucumber-salad.html" target="_blank">Cucumber Salad</a>). These are amazing...I could eat them all night! I am posting about this recipe today as I am making these for an appetizer for Christmas Eve dinner at the in-laws house. It's a pretty simple dish to make, can be reheated easily and is quite impressive. A little dollop of Tzatziki goes a long way with these!<br />
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I followed this <a href="http://www.davidlebovitz.com/2009/03/spanakopita/" target="_blank">Fantastic Recipe</a> from David Lebovitz because he has the best pictures, great step by step instructions and some cute anecdotes.<br />
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Here is what you will need: <br />
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<ul><li>2 tablespoons olive oil</li>
<li>1 medium onion, peeled and minced</li>
<li>12 ounces (325g) fresh spinach, well-washed and towel dried</li>
<li>salt and freshly-ground pepper</li>
<li>8-10 ounces (230-250g) feta cheese</li>
<li>2 tablespoons finely-chopped flat leaf parsley</li>
<li>pinch of freshly-grated nutmeg</li>
<li>1 large egg, at room temperature</li>
<li>lemon juice</li>
<li>16 sheets filo dough (about 12 ounces, 350g), thawed, if frozen</li>
<li>Melted butter (2-3 ounces, 60-90g)</li>
</ul>Follow David's recipe <a href="http://www.davidlebovitz.com/2009/03/spanakopita/" target="_blank">here.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J2A1j1eLBRE/TvOTSId8R4I/AAAAAAAADZE/CC60Gw9Xprk/s1600/Spana+22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-J2A1j1eLBRE/TvOTSId8R4I/AAAAAAAADZE/CC60Gw9Xprk/s400/Spana+22.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-27917208855778731372011-10-21T20:27:00.004-04:002011-10-21T20:39:39.235-04:00Travels to the East Coast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xdOmizPdb3c/TqIOtdP0DDI/AAAAAAAADYA/YjBzc7G_8Nw/s1600/IMG_0071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-xdOmizPdb3c/TqIOtdP0DDI/AAAAAAAADYA/YjBzc7G_8Nw/s400/IMG_0071.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heading out to fish</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zeBmDshbWdo/TqII_HJElvI/AAAAAAAADWA/DPyWEcB9aJQ/s1600/IMG_0035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-zeBmDshbWdo/TqII_HJElvI/AAAAAAAADWA/DPyWEcB9aJQ/s400/IMG_0035.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lone player, Halifax</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CWh7jJ0Hi9U/TqIJBz5lykI/AAAAAAAADWI/6fpqhIxmxaU/s1600/IMG_0060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-CWh7jJ0Hi9U/TqIJBz5lykI/AAAAAAAADWI/6fpqhIxmxaU/s400/IMG_0060.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Aunt's famous white chocolate cheesecake - recipe forever a secret;)</td></tr>
</tbody></table><div style="text-align: center;">I've taken a writing and cooking hiatus. In its place is a new love of chowder. Just returned from a week in Nova Scotia. Beautiful place, lovely people, colourful landscapes and fantastic seafood. I had my fill of chowder, lobster rolls, moussaka & dolmades & white chocolate cheesecake (family recipes), mussels, grilled calamari, a greasy spoon breakfast sandwich, the best peanut butter cookies in Mahone Bay, crab bisque, scallops and some Nova Scotian wine. The only thing I snapped photos of before eating was the cheesecake. Sorry 'bout that!</div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-y1DSO4KgET8/TqIJDbQuSvI/AAAAAAAADWQ/3ZJuGOD23JE/s1600/IMG_0073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-y1DSO4KgET8/TqIJDbQuSvI/AAAAAAAADWQ/3ZJuGOD23JE/s400/IMG_0073.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peggy's Cove Lighthouse</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ic5Vjd1kHvA/TqIJHK9eWOI/AAAAAAAADWY/3Ohmndyd0RE/s1600/IMG_0097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="188" src="http://4.bp.blogspot.com/-Ic5Vjd1kHvA/TqIJHK9eWOI/AAAAAAAADWY/3Ohmndyd0RE/s400/IMG_0097.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peggy's Cove</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fVuJRzuy2N8/TqIJNfpG9bI/AAAAAAAADWg/2Sp_Ll4TDfQ/s1600/IMG_0211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-fVuJRzuy2N8/TqIJNfpG9bI/AAAAAAAADWg/2Sp_Ll4TDfQ/s400/IMG_0211.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sign after my heart</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rWXhFsiK9tc/TqIJap76ylI/AAAAAAAADWo/pIY6eq7GIGs/s1600/IMG_0113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-rWXhFsiK9tc/TqIJap76ylI/AAAAAAAADWo/pIY6eq7GIGs/s400/IMG_0113.JPG" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Traps</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZXDWeWa5WUQ/TqIK7dGs7BI/AAAAAAAADW4/oLHK5xg2L8c/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-ZXDWeWa5WUQ/TqIK7dGs7BI/AAAAAAAADW4/oLHK5xg2L8c/s400/IMG_0136.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ocean Safe?</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bBQWu8c8gMY/TqILAMB_X7I/AAAAAAAADXA/SPwqS59vVcs/s1600/IMG_0181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-bBQWu8c8gMY/TqILAMB_X7I/AAAAAAAADXA/SPwqS59vVcs/s400/IMG_0181.JPG" width="282" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colourful Doorway, Lunenburg</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FR3SaCO2SnM/TqILDOEOpoI/AAAAAAAADXI/j30ZwNSFNQw/s1600/IMG_0144.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-FR3SaCO2SnM/TqILDOEOpoI/AAAAAAAADXI/j30ZwNSFNQw/s400/IMG_0144.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seagull</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wVn2idDkaYI/TqILFkFmh4I/AAAAAAAADXQ/LXFyYPhLT-w/s1600/IMG_0138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://3.bp.blogspot.com/-wVn2idDkaYI/TqILFkFmh4I/AAAAAAAADXQ/LXFyYPhLT-w/s400/IMG_0138.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House in Peggy's Cove</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Mi5R7WIqsZI/TqILIuEPLYI/AAAAAAAADXY/8ZfqsEWiGfk/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="http://3.bp.blogspot.com/-Mi5R7WIqsZI/TqILIuEPLYI/AAAAAAAADXY/8ZfqsEWiGfk/s400/IMG_0159.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fishing Village</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3FxQbdiXI_I/TqILKVacG7I/AAAAAAAADXg/uWSeOLaNHns/s1600/IMG_0164.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-3FxQbdiXI_I/TqILKVacG7I/AAAAAAAADXg/uWSeOLaNHns/s400/IMG_0164.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small, Medium & Large</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lFvTPe0293k/TqILLkjEwJI/AAAAAAAADXo/yzF8gUxKTok/s1600/IMG_0170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-lFvTPe0293k/TqILLkjEwJI/AAAAAAAADXo/yzF8gUxKTok/s320/IMG_0170.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunenburg, NS - A Unesco World Heritage Site</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Gl1S7v85fuY/TqILOact4DI/AAAAAAAADXw/_tOQNG3_uVU/s1600/IMG_0178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Gl1S7v85fuY/TqILOact4DI/AAAAAAAADXw/_tOQNG3_uVU/s400/IMG_0178.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Doorway</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UeucHW2CyAk/TqILQOLQgjI/AAAAAAAADX4/V_jSsg7kwvY/s1600/IMG_0187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="181" src="http://3.bp.blogspot.com/-UeucHW2CyAk/TqILQOLQgjI/AAAAAAAADX4/V_jSsg7kwvY/s400/IMG_0187.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunenburg, Nova Scotia</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uCfT0ssnrEI/TqIPTBLWqfI/AAAAAAAADYI/yRAXh_mTZOI/s1600/IMG_0114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="203" src="http://4.bp.blogspot.com/-uCfT0ssnrEI/TqIPTBLWqfI/AAAAAAAADYI/yRAXh_mTZOI/s400/IMG_0114.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peaceful Scenes</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OigbFYorAxg/TqIPe8eaQaI/AAAAAAAADYQ/JcqQMYuIxwU/s1600/IMG_0082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="http://2.bp.blogspot.com/-OigbFYorAxg/TqIPe8eaQaI/AAAAAAAADYQ/JcqQMYuIxwU/s400/IMG_0082.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rocks at the cove</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-738092801307908223.post-14023635483981641132011-10-09T00:33:00.001-04:002011-10-09T00:37:11.518-04:00Happy Thanksgiving to all the Canadians out there!<div class="separator" style="clear: both; text-align: center;"></div><br />
Lots of food posts to come...you should see the menu we have set for Monday! Just getting the table ready for the big day:)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jF1ayJEZri0/TpEj5s6fK9I/AAAAAAAADQA/3P2vMjG5ddo/s1600/Flowers+1-0157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-jF1ayJEZri0/TpEj5s6fK9I/AAAAAAAADQA/3P2vMjG5ddo/s400/Flowers+1-0157.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wuyJriTl1Jc/TpEjKMfY-TI/AAAAAAAADP8/Te1pdW0zwpE/s1600/Flowers+%25281+of+44%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-wuyJriTl1Jc/TpEjKMfY-TI/AAAAAAAADP8/Te1pdW0zwpE/s400/Flowers+%25281+of+44%2529.jpg" width="266" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-738092801307908223.post-9126226187551451362011-09-19T12:08:00.000-04:002011-09-19T12:08:09.363-04:00Greek Style Potatoes with Oregano and Lemon<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1anCBBZlNs0/TndoLF736JI/AAAAAAAADP4/onznsR2Ud4w/s1600/Potatoes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-1anCBBZlNs0/TndoLF736JI/AAAAAAAADP4/onznsR2Ud4w/s400/Potatoes+2.jpg" width="400" /></a></div> <br />
These potatoes will knock your socks off! I have always loved the moist lemony/garlicky potatoes you get in the Greek restaurants along the Danforth in Toronto. This recipe will give you a replica of those delectable treats and they are so easy to make and go with many entrees. If you are bored of baked, mashed, and boiled add these to your potato repertoire!<br />
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</b><br />
<b>Ingredients and Preparation: Serves 4</b><br />
<i>Recipe from The Curious Cook at Home by dee Hobsbawn-Smith</i><br />
<ul><li>1 lb round potatoes (Yukon gold, Russet etc.)</li>
<li>6 cloves garlic, minced </li>
<li>4-6 tbsp olive oil</li>
<li>1 tsp dried oregano (I use more - about 1.5 tbsp)</li>
<li>1 lemon, juice only (I use 2 lemons - love the lemony taste!)</li>
<li>1 cup water (more as needed)</li>
<li>Kosher salt and pepper to taste</li>
</ul>Preheat oven to 375F. Peel potatoes and cut into quarters. Put remaining ingredients in a bowl and whisk. Toss the potatoes in the liquid mixture. Spread on baking sheet uncovered at 375F until tender about 90 minutes (less time if using convection). Stir often, so that all the potato surfaces are coated. Add more water as needed - there should always be moisture in the pan.<br />
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Serve with skewered meat, grilled calamari, braised lamb or what ever is for dinner!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8HoKAD30t34/TndoIY-WEhI/AAAAAAAADP0/gz1-w-_AQ0Q/s1600/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-8HoKAD30t34/TndoIY-WEhI/AAAAAAAADP0/gz1-w-_AQ0Q/s400/potatoes.jpg" width="400" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-50168939996315707442011-09-07T11:56:00.000-04:002011-09-07T11:56:59.950-04:00Eggplant ParmigianaWe went to Yosemite National Park this summer and while there we ate at the Curry Village dining room at our campsite which has a buffet style restaurant. I had never really tasted eggplant parmigiana before as it always looked sort of soggy to me. Since it was one of the only vegetarian entree options that night I decided to give it a try and it was very good! Last night was my second time trying it and I have to say, mine was much better;)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13MlF6LJixDK1B6R_VqmzgWCOZu2fdS26TfEibQ-JaKqN4Q5UYsKd4xP3uUHeLO4JJYS_oHQhRYfDwZ-XcbX2wuWlReRWsLjncIRZL7HqR-nbPmeQOcJwzQyHaPCMIOsgO4isuKacKGwY/s1600/eggplant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13MlF6LJixDK1B6R_VqmzgWCOZu2fdS26TfEibQ-JaKqN4Q5UYsKd4xP3uUHeLO4JJYS_oHQhRYfDwZ-XcbX2wuWlReRWsLjncIRZL7HqR-nbPmeQOcJwzQyHaPCMIOsgO4isuKacKGwY/s1600/eggplant.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian Eggplant</td></tr>
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I compiled a few recipes from Bobby Flay to Mario Batali to Martha Stewart but didn't really follow any of them. If you want very specific instructions (not my strong suit!), google one of their recipes. I did get some tips on a message board and someone posted this blog <a href="http://fxcuisine.com/Default.asp?language=2&Display=115&resolution=high">fxcuisine</a> as it gives a tutorial on how to prepare the eggplant. A good read.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sweating the eggplant slices</td></tr>
</tbody></table>It is a very important step to sweat the eggplant slices with salt for 30 minutes to one hour before you fry them up to get all the excess water out. Don't skip this step.<br />
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<b>Ingredients & Preparation: Serves 4</b><br />
<ul><li>1 large Italian eggplant</li>
<li> kosher salt</li>
<li>1 cup flour</li>
<li>2 eggs, whisked</li>
<li> oregano and parsley, to taste</li>
<li>1 cup bread crumbs</li>
<li>1/2 - 1 cup grated parmesan cheese </li>
<li>grapeseed oil, for frying (use enough to cover the bottom of your pan and then a little more)</li>
<li>1 jar good quality pasta sauce</li>
<li>mozzarella cheese</li>
<li>spaghetti</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6gs5U5MWq4k/TmeSyXX5exI/AAAAAAAADPg/ls-acVTdbvo/s1600/IMG_0016-1111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-6gs5U5MWq4k/TmeSyXX5exI/AAAAAAAADPg/ls-acVTdbvo/s400/IMG_0016-1111.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6xc5_9eCY0M/TmeS05xOkAI/AAAAAAAADPk/rNEmH20C3Xc/s1600/IMG_0029-222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-6xc5_9eCY0M/TmeS05xOkAI/AAAAAAAADPk/rNEmH20C3Xc/s400/IMG_0029-222.jpg" width="400" /></a></div><br />
Wash the eggplant and chop off the ends - no need to peel it. Slice the eggplant lengthwise (should yield about 8 slices). Cover the front and back in kosher salt and leave in a colander to drain for 30 mins to one hour. Wash the salt off the eggplant and press dry with paper towels. Preheat the oven to 375F. Whisk the eggs up with your herbs. I used the prepare herbs that come in the squeeze tubes so it would blend well when whisked. I'm sure fresh herbs would work as well, just chop them up into fine pieces so they stick. Add some paremsan to your breadcrumbs. Next, dredge each slice in the flour, then the egg mixture and then the breadcrumbs. Place carefully into your hot pan with the grapeseed oil. Keep it hot to fry but not enough to burn and smoke. Once they are brown on each side transfer to a baking dish lined with papertowels to soak up the excess oil. You will have to do this in batches. Remove the papertowel and eggplant slices and pour some of the sauce into the bottom. Next layer the eggplant (fan the slices out so it covers the dish) and in between each slice add some more parmesan cheese and tomato sauce. Top the entire thing with mozzarella cheese. Bake in the oven for 25 minutes and then broil the top for a couple minutes after that. In the meantime, boil water and make some spaghetti noodles to serve with it.<br />
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Once the eggplant is baked, serve one or two slices with the steaming spaghetti, add some more tomato sauce and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2KrbYFXYNeA/TmeSxStOo7I/AAAAAAAADPc/HeTiQTCuQJc/s1600/IMG_0014-111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-2KrbYFXYNeA/TmeSxStOo7I/AAAAAAAADPc/HeTiQTCuQJc/s400/IMG_0014-111.jpg" width="266" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-32449152309376113432011-08-09T00:29:00.002-04:002011-09-07T11:58:52.245-04:00Jamie Oliver's Cucumber Salad - Take Two<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_LRoUVtjVU8/TmeUgGz7YGI/AAAAAAAADPs/4pQ7XnHxtV4/s1600/cucumber+salad-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-_LRoUVtjVU8/TmeUgGz7YGI/AAAAAAAADPs/4pQ7XnHxtV4/s400/cucumber+salad-2.jpg" width="400" /></a></div><br />
Last time I blogged about this salad (March 2010) we ate it so quickly that I didn't get a chance for any pictures. I made it again last night and so here is an updated post! Also, I made a couple of changes to the recipe. The original calls for natural yogurt but I used Créme Fraiche (2 tbsp) and found it was so much better. 40% milk fat will do that I guess! I also omitted the mint per my husband's request. Instead of a fresh chili (which I could not find at my local store today) I used red chili flakes. The original post is <a href="http://betterthantakeout.blogspot.com/2010/03/jamie-olivers-evolution-cucumber-salad.html">here</a> and will give you all the instructions on how to prepare the salad. Try it - you'll like it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kKagOEntfQM/TmeUdZx6r4I/AAAAAAAADPo/F8dGAiTxiog/s1600/cucumber+2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-kKagOEntfQM/TmeUdZx6r4I/AAAAAAAADPo/F8dGAiTxiog/s400/cucumber+2-1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-88524567861765060532011-07-24T09:20:00.003-04:002011-09-07T12:02:53.517-04:00Pasta Salad with Cherry Tomatoes, Feta and Zucchini Ribbons<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-N1IHzoIOdZc/TiXcmp_vSQI/AAAAAAAAC5o/PMlknKQw3OU/s1600/IMG_0005-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-N1IHzoIOdZc/TiXcmp_vSQI/AAAAAAAAC5o/PMlknKQw3OU/s320/IMG_0005-1.JPG" width="320" /></a></div>A super summery cold pasta salad like this is perfect for a picnic lunch at the beach. Easy to throw together in the morning before you head out it's a great little lunch that will satisfy big and small kids. You can of course make your own variation based on what you have in the fridge. <br />
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I used penne pasta (cooked according to the package and then rinsed under cold water) and tossed with crumbled feta, cherry tomatoes and zucchini ribbons. For the dressing, I used olive oil, some apple cider vinegar, salt & pepper. Remember, depending on the size of your salad the amount of dressing you need to make will vary. For most vinaigrette dressings, try to keep your oil to vinegar ratio at 3:1. Be adventurous if you like and add in herbs, spices, onions, shallots, lemons or honey or try different types of vinegars (raspberry, balsamic etc.). Whisk to emulsify in a glass or ceramic bowl or shake in a mason jar to incorporate.<br />
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Making zucchini ribbons is very easy. Just wash the zucchini and cut off the ends. Next grab your vegetable peeler and start 'shaving' off thin lengthwise strips of zucchini stopping and turning when you see the seeds.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-836029551767947222011-07-19T16:49:00.001-04:002011-07-19T16:51:06.554-04:00Turkey Sliders with Pesto, Fresh Mozzarella & Caramelized Onions<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Tl2OUIglL8M/TiXmkgTItcI/AAAAAAAAC50/dIoCy_Tx_u0/s1600/IMG_0045-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Tl2OUIglL8M/TiXmkgTItcI/AAAAAAAAC50/dIoCy_Tx_u0/s320/IMG_0045-2.JPG" width="320" /></a></div><br />
Good things come in small packages as they say...these mini turkey burgers are no exception! These are very easy to whip up for dinner and serve with either homemade potato wedges or salad. I topped mine with fresh mozzarella, pesto and caramelized onions. If I had the time, I would have made some <a href="http://www.101cookbooks.com/archives/001570.html">home made pesto</a> but settled for store bought this week. If you want to make the onions but aren't sure how - check out this post for <a href="http://betterthantakeout.blogspot.com/2010/02/vegetarian-french-onion-soup-with-sweet.html">French Onion Soup</a> and follow the instructions there but reduce the quantities unless you plan on making the soup too!<br />
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<b>Ingredients & Preparation</b>: Makes approx. 8 mini burgers<br />
<ul><li>1lb ground turkey</li>
<li>1 egg</li>
<li>2 slices of bread, made into crumbs</li>
<li>1 tbsp Dijon</li>
<li>1 tsp dried basil</li>
<li>2 tbsp green onion, diced</li>
<li>salt and pepper to taste</li>
<li>olive oil</li>
<li>dinner rolls or mini burger buns</li>
</ul><b>Toppings </b><br />
<ul><li>fresh mozzarella</li>
<li>pesto</li>
<li>1 onion, sliced and caramelized </li>
</ul>Whisk the egg and mix through the ground turkey. Add all the other ingredients and form into small balls so you have approximately 8. Heat a large frying pan and add some olive oil. Add the turkey burgers and cook on medium heat turning half way to brown both sides. Cook them low & slow until cook all the way through. Lightly toast the buns. Put your burgers on the buns, add your toppings and enjoy!<br />
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<i>You could do the burgers on the grill just take care they don't fall though the cracks!</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XGfb3jDFRRo/TiXi-hApg6I/AAAAAAAAC5w/XCFk4iX5knY/s1600/IMG_0031-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-XGfb3jDFRRo/TiXi-hApg6I/AAAAAAAAC5w/XCFk4iX5knY/s320/IMG_0031-2.JPG" width="213" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-738092801307908223.post-33589522912073054722011-07-15T11:16:00.000-04:002011-07-15T11:16:18.368-04:00"Loaf Pan Lasagna" with Cottage Cheese & Spinach<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsM-6Fuk7ROs0nEWPr4GIAsbpm6TOW2iS_cF7nALZJpUoBksnJvDf9PUuk50pFF5V3pHX3c5oJN3RVYkmgMYfdwhdfVosyWjKLCejIwTk-if67MH00tRvdnifg8TkQm5xSgBif-4v49nm/s1600/IMG_0060-2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsM-6Fuk7ROs0nEWPr4GIAsbpm6TOW2iS_cF7nALZJpUoBksnJvDf9PUuk50pFF5V3pHX3c5oJN3RVYkmgMYfdwhdfVosyWjKLCejIwTk-if67MH00tRvdnifg8TkQm5xSgBif-4v49nm/s320/IMG_0060-2.JPG" width="320" /></a>The one thing that I don't like about making lasagna for our small family of 3 is that half of it goes to waste. I do love leftovers but somehow they always get pushed to the back of the fridge, forgotten about until cleaning day. And that doesn't end well.<br />
I tried a new thing yesterday - making mini lasagnas in the meat loaf pan. I am not the first person to do this but for some reason it had never occurred to me before - it's magical! Half the cooking time and one pan equals one dinner for a small family. This recipe makes two loaf pan sized lasagnas so eat one tonight and freeze the other for a rainy day.<br />
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Now I know some people have a <i>thing</i> against cottage cheese so you can easily substitute ricotta in this recipe if you must...<br />
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<b>Ingredients & Prep</b> - Makes 2 loaf pans. Each serves approx. 2 adults & 2 kids with small appetites. Recipe adapted from the meatier version on the blog <a href="http://jessthomson.wordpress.com/2007/12/04/a-lasagna-for-lillian/">Hogwash</a>.<br />
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<ul><li>2 cups 2% cottage cheese</li>
<li>2 large eggs</li>
<li>dried basil</li>
<li>dried oregano</li>
<li>salt & pepper to taste</li>
<li>fresh minced garlic to taste</li>
<li>3-4 cups marinara sauce</li>
<li>2 cups frozen shredded spinach, thawed (I like to use frozen spinach because once you microwave it to thaw, you can easily squeeze the excess water out and it removes that pesky task of washing, chopping, stemming, cooking the fresh stuff). </li>
<li>2 1/2 cups of mozzarella, shredded</li>
<li>1 box no bake lasagna noodles. Try to get the flat edge lasagna noodles that are smaller than traditional noodles. I like to use the Garofalo brand. They look like the noodles in the picture below. Perfect for a loaf sized pan.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SkHaTDlYOek/Th8qVgwIDnI/AAAAAAAAC48/WfOcoBcoB4Q/s1600/000235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SkHaTDlYOek/Th8qVgwIDnI/AAAAAAAAC48/WfOcoBcoB4Q/s1600/000235.jpg" /></a></div><br />
1. Preheat oven to 350F.<br />
2. Whisk the eggs to blend in a mixing bowl, and season with basil, oregano, garlic, salt and freshly ground pepper. Stir in cottage cheese, and set aside.<br />
3. Thaw the spinach and squeeze out excess water. <br />
4. Spread 1/4 cup of the marinara sauce on the bottom of each of two loaf pans. Add a sheet of pasta to each, followed by another 1/4 cup sauce, 2/3 cup of the spinach, and 1/4 cup shredded mozzarella. Next, add another sheet of pasta, followed by 1/2 cup of the cottage cheese mixture. (It will be slightly runny, that’s okay.) Top each with another noodle, then 1/4 cup sauce, and divide the remaining spinach between the two pans. Top each spinach layer with another 1/4 cup mozzarella, then a sheet of pasta, and divide the remaining cottage cheese mixture between the two pans. Finally, top the cottage cheese with the last of the pasta. Divide the remaining sauce over the noodles, spreading it to cover them all the way to the edges. Sprinkle each with about 1/2 cup mozzarella.<br />
5. Cover each pan tightly with foil, and bake for 30 minutes. Remove foil, and bake another 15 minutes uncovered, until cheese is melted and beginning to brown. Remove from oven and let rest for 10 minutes before cutting and serving.<br />
6. To freeze cooked lasagna, let cool to room temperature, then cover the top with foil, wrap in plastic, and freeze up to 2 months. Transfer to refrigerator 24 hours before baking, with foil on top, for 20 to 30 minutes at 350F, or until hot all the way through.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSWn3ik_8KTDHm3Klynwobr7GS8DdBdJUqtlKkMKmAFeFZ1hv2hiWwwPbRFUyR9oZpvz-tn2b4IuXskSdM7j6nSWtsjel604IKraniqTDLaoD5CtIMTPgTcQPLf-ZSjpGWC0HsZ167xfe/s1600/lasagna-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSWn3ik_8KTDHm3Klynwobr7GS8DdBdJUqtlKkMKmAFeFZ1hv2hiWwwPbRFUyR9oZpvz-tn2b4IuXskSdM7j6nSWtsjel604IKraniqTDLaoD5CtIMTPgTcQPLf-ZSjpGWC0HsZ167xfe/s320/lasagna-1.jpg" width="320" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-738092801307908223.post-84760520644799621032011-07-14T13:09:00.000-04:002011-07-14T13:09:14.046-04:00Stacked Caprese Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2BlfBVozPsk/Th8hjGc0jYI/AAAAAAAAC40/THObCQlS530/s1600/IMG_0039-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://3.bp.blogspot.com/-2BlfBVozPsk/Th8hjGc0jYI/AAAAAAAAC40/THObCQlS530/s400/IMG_0039-2.JPG" width="400" /></a></div><br />
Hands down these are my favourite individual salads to make especially for a group of people if you are trying to be a little fancy but don't have much time! They look so nice on a dining table if plated on a white plate with a drizzle of good quality, rich olive oil.<br />
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I picked up some gorgeous vine tomatoes the other day and knew I had to make these for dinner. One thing I find harder to find is fresh mozzarella. Where I live there aren't too many specialty cheese boutiques so I make do with the fresh mozzarella at the grocery store. Still yummy but not quite the same. Keep in mind, this cheese is the soft, round cheese packed in water not the ball of firm mozzarella.<br />
<b><br />
</b><br />
<b>Ingredients & Prep: Serves 4</b><br />
<ul><li>1 ball fresh mozzarella</li>
<li>4 vine ripened tomatoes</li>
<li>bunch of fresh basil</li>
<li>olive oil</li>
<li>salt and pepper to taste</li>
</ul>Wash and slice the tomatoes into equal sized pieces. Arrange on salad plates alternating mozzarella and basil. Finish with a drizzle of olive oil. Allow guests to add salt if they prefer and offer fresh ground pepper at the table.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-73444063025859668512011-07-14T12:43:00.000-04:002011-07-14T12:43:34.043-04:0013 Bean Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zw8Djmmt1-U/Th8ab8ac58I/AAAAAAAAC4s/2FMG45aEu34/s1600/13+Bean+Soup-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-zw8Djmmt1-U/Th8ab8ac58I/AAAAAAAAC4s/2FMG45aEu34/s400/13+Bean+Soup-1.jpg" width="345" /></a></div><br />
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I love Bob's Red Mill products and like to try as many different things in their line as I can. I bought this soup mix thinking it was an all-in-one mix with stock/flavouring etc. but turns out it was just the beans - 13 types of beans, but still just beans (and a few lentils). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ffVdHSDr1Pw/Th8ac631IyI/AAAAAAAAC4w/hJqWGMIzAjI/s1600/BRM-5fee7ddd7a4a33907bdefd76619b63dd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ffVdHSDr1Pw/Th8ac631IyI/AAAAAAAAC4w/hJqWGMIzAjI/s320/BRM-5fee7ddd7a4a33907bdefd76619b63dd.jpg" width="212" /></a></div>As instructed on the package, I soaked the beans overnight and for most of the next day to get them a little softer. I drained and rinsed the beans and then boiled them for 3 hours on low with 2 1/2 quarts of water and 2 chicken bouillon cubes. Once they were quite soft I added more water to thin out the soup, tomato paste, garlic, onion, salt & pepper and the juice of 1/2 a large lemon.<br />
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Overall, the bean mix made a great starting point for this soup. If you are looking for a way to get more fibre into your diet and/or a vegetarian source of protein, this is the way to go (but use vegetable bouillon instead!).<br />
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<b>Ingredients: Serves 6-8</b><br />
<ul><li>2 cups mixed beans</li>
<li>2 1/2 quarts water </li>
<li>2 bouillon cubes </li>
<li>1 onion, diced</li>
<li>15 oz can tomato paste</li>
<li>2 cloves garlic, minced </li>
<li>juice of 1/2 large lemon</li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-738092801307908223.post-28143951900015490362011-07-07T15:14:00.003-04:002011-07-14T12:16:54.345-04:00Jamie Oliver's Real Mushroom Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UglGYi_FXfs/Th8NMUMqY9I/AAAAAAAAC4o/YRYe5zxV2A4/s1600/mushroom+soup-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-UglGYi_FXfs/Th8NMUMqY9I/AAAAAAAAC4o/YRYe5zxV2A4/s400/mushroom+soup-1.JPG" width="400" /></a></div>I have a fascination with making soup and even though it is about 28 degrees I had to try this the other night. Fresh mushrooms from Ontario are all over the markets right now and I was able to get a couple of lbs for a great price. What better time to make a "real" mushroom soup? My parents have just returned from the UK and made a point to stop in at one of JO's restaurants in London. I am now the proud owner of a Jamie Oliver's Italian jute (hemp?) tote bag, 4 white & blue cloth serviettes, 2 JO tea towels and a stolen appetizer menu (thanks to my Mum). In honour of Jamie and to make up for the stolen menu, I decided to try out his soup recipe!<br />
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<br />
<b>Ingredients and Preparation: Serves 6</b><br />
Recipe taken directly from Jamie Oliver's book "Jamie's Dinners".<br />
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<span class="ingredient"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">• a small handful of dried porcini</span></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"><br />
<span class="ingredient">• olive oil</span><br />
<span class="ingredient">• 600g (1.5 lbs) mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shitake, oyster), cleaned and sliced</span><br />
<span class="ingredient">• 2 cloves of garlic, peeled and finely sliced</span><br />
<span class="ingredient">• 1 red onion, peeled and finely chopped</span><br />
<span class="ingredient">• a knob of butter</span><br />
<span class="ingredient">• a handful of fresh thyme, leaves picked</span></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"><span class="ingredient">• </span></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"><span class="ingredient">sea salt and freshly ground black pepper</span><br />
<span class="ingredient">• 1 litre chicken or vegetable stock, preferably organic</span><br />
<span class="ingredient">• a handful of fresh flat-leaf parsley, leaves picked and roughly chopped</span><br />
<span class="ingredient">• 2 tablespoons mascarpone cheese</span><br />
<span class="ingredient">• 1 lemon</span><br />
<span class="ingredient"></span></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"><span class="ingredient">• </span></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"><span class="ingredient">optional: truffle oil</span></span> <br />
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<br />
<div class="MsoNormal">Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.<br />
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Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.<br />
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You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-738092801307908223.post-48786745357340874412011-06-18T22:07:00.000-04:002011-06-18T22:07:20.317-04:00What to do? I am no longer living in Suburbia.Do I need to change the name of the blog to match my new location? I am technically no longer in the suburbs but more of a small town with one set of traffic lights. Deep thoughts this Saturday evening.<br />
<br />
Now that we are finally settled into the new house and almost organized in the kitchen I hope to get back to blogging some fantastic recipes this summer...made a delicious pasta tonight with asparagus, tomatoes, vidalia onion and artichokes but ate it before I had a chance to photograph it. Long day at the beach equals a hungry family.<br />
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Menu planning starts back up again tomorrow.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-10259499558318218092011-04-20T11:50:00.000-04:002011-04-20T11:50:39.920-04:00Fruit Smoothie with Soy Milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2uHQ5XWP4E4-nIPjV_h3XsQqseDhBhFlHbiRGwLnyQ6Wu9W6jWpR-4dm75jBeR_suoOuN6isJPRXY3YR6_YGYW2jariC5aQRs4YbJNzCHe5V4EncmoAVTFpKmN4ql_Ns-2tIfoGPeedA/s1600/IMG_0034-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2uHQ5XWP4E4-nIPjV_h3XsQqseDhBhFlHbiRGwLnyQ6Wu9W6jWpR-4dm75jBeR_suoOuN6isJPRXY3YR6_YGYW2jariC5aQRs4YbJNzCHe5V4EncmoAVTFpKmN4ql_Ns-2tIfoGPeedA/s400/IMG_0034-1.JPG" width="265" /></a></div><br />
It's been a couple weeks since my last post - but there have been a string of illnesses in the family and food has been the last thing on my mind! We have been living on tea and saltines trying to get over various stomach bugs. Fingers crossed sick season is over now.<br />
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I try to drink one of these every day...I am not the best at eating a piece of fruit but if I blend it up with some vanilla soy milk it goes down so much easier. My daughter loves these too and it is a good way to get her to eat fruit other than bananas. Frozen berries are a dream come true for me. If I do buy fresh fruit it can generally be found weeks later looking very poorly at the back of the produce drawer.<br />
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This 3 ingredient smoothie is awesome for breakfast, as a healthy snack or dessert and takes only a couple of minutes to make with a hand mixer.<br />
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<b>Method and Preparation: Serves 2 adults + a toddler</b><br />
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<ul><li>1 cup frozen mixed berries (raspberries, strawberries, blueberries, blackberries)</li>
<li>1 1/4 cups Vanilla Soy Milk (I use Natura brand) </li>
<li>1 banana</li>
</ul>Put the fruit, soy milk and banana into a tall plastic container, take out your hand blender and whizz up until smooth! It's that easy.<br />
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*Another smoothie option I like is Litchi juice (Ceres brand), frozen blueberries and banana.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rOPygIVgvxM/Ta7_p-qKjwI/AAAAAAAACus/uMpJF2B9acE/s1600/blender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rOPygIVgvxM/Ta7_p-qKjwI/AAAAAAAACus/uMpJF2B9acE/s1600/blender.jpg" /></a></div>I use a Cuisinart hand blender and it is the most used tool in the kitchen. I highly suggest buying something like this if you don't have one already.<br />
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<ul></ul>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-738092801307908223.post-34765402041667643332011-04-05T11:00:00.000-04:002011-04-05T11:00:54.258-04:00Corn & Black Bean Chili with Cornbread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1WaK6ucwW9I/TZp5u9opN8I/AAAAAAAACt0/s-Zg73kBwFY/s1600/IMG_0029-1+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-1WaK6ucwW9I/TZp5u9opN8I/AAAAAAAACt0/s-Zg73kBwFY/s400/IMG_0029-1+watermarked.jpg" width="400" /></a></div><br />
I thought it was supposed to be Spring? The snow just keeps coming here in cold Ontario and I am so over it - dreaming of days relaxing on the patio sipping a cold bevvie. Instead of making yet another soup for dinner (to stay warm) I decided to go with a corn and black bean chili. It is so easy to make and takes very little energy to whip this up after a day at work. The cornbread is super easy to and takes only 20 minutes in the oven.<br />
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<b>Ingredients & Preparation: Serves 6</b><br />
<ul><li><b></b>1 large can of black beans, rinsed</li>
<li>1 large can of whole tomatoes</li>
<li>1 large onion, diced</li>
<li>2-3 tbsp olive oil</li>
<li>10-12 large white mushrooms, quartered</li>
<li>2 cups fresh or frozen corn</li>
<li>Old cheddar cheese for garnish, shredded</li>
<li>Cilantro for garnish, chopped</li>
<li>4-5 tbsp of chili powder or to taste</li>
<li>1 cup of tomato juice<b> </b></li>
</ul>In a large pot, add olive oil and onion. Cook until translucent and then add the mushrooms. Cook another 5 minutes and add the corn. Cook for about 7 minutes and then add in the black beans, tomatoes, chili powder and tomato juice. Cook on medium low heat for about 15 minutes until all the flavours are incorporated. While the chili is simmering, preheat the oven to 400F for the cornbread.<b></b><br />
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<b>Cornbread Ingredients & Preparation: Serves 6</b><br />
<ul><li>1 cup all purpose flour</li>
<li>1 cup yellow cornmeal</li>
<li>1 tbsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2 eggs, beaten</li>
<li>1 cup whole milk </li>
<li>1/4 cup melted butter</li>
<li>1/2 cup sugar</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HJMffprmRd4/TZp5cBjyXVI/AAAAAAAACts/39sOncD-yfo/s1600/IMG_0013-1+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-HJMffprmRd4/TZp5cBjyXVI/AAAAAAAACts/39sOncD-yfo/s400/IMG_0013-1+watermarked.jpg" width="400" /></a></div>Preheat oven to 400F. Combine the first 4 ingredients in a medium bowl. Then combine the remaining ingredients in another bowl. Grease a 9"x9" baking dish (I prefer glass). Mix ingredients from both bowls together for about 15 seconds until dry ingredients are moistened but don't over mix. Pour batter into the pan and bake immediately. Should take about 20-22 minutes in the oven until the top is golden brown. Insert a toothpick in the centre to make sure it is done (if it is, the toothpick will come out clean). Serve with the chili, cheddar cheese and cilantro.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pFyYGFqnVlg/TZp54YI8i_I/AAAAAAAACt4/QGNQkyVZxFo/s1600/IMG_0032-1+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-pFyYGFqnVlg/TZp54YI8i_I/AAAAAAAACt4/QGNQkyVZxFo/s400/IMG_0032-1+watermarked.jpg" width="400" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-738092801307908223.post-62680876236725713142011-04-04T08:20:00.005-04:002011-04-06T02:53:01.613-04:00Weekly Meal Planning<b>What will you be eating this week? I'd love to get some new ideas and inspiration... </b><br />
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Here is what we are eating this week (or close to it):<br />
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<u><b>Monday</b></u> - <a href="http://betterthantakeout.blogspot.com/2011/04/corn-black-bean-chili-with-cornbread.html">Corn & Black Bean Chili with Cornbread</a><br />
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<b><u>Tuesday</u></b> - Pea & Mint Soup with Lemon Cream and Gouda & Prosciutto Paninis<br />
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<b><u>Wednesday</u></b> - Shrimp, Olive & Artichoke Salad with Chickpeas<br />
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<b><u>Thursday</u></b> - <a href="http://www.bbcgoodfood.com/recipes/1231/toadinthehole-with-red-onions-and-thyme-batter">Toad in the Hole </a><br />
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<b><u>Friday</u></b> - Grilled Calamari (Greek Style) with Vegetable Kebabs<br />
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<b><u>Saturday</u></b> -Out for dinner<br />
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<b><u>Sunday</u></b> - <a href="http://betterthantakeout.blogspot.com/2008/08/homemade-spinach-ricotta-cannelloni.html">Spinach & Ricotta Cannelloni</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-738092801307908223.post-79233394133982291802011-04-03T00:22:00.002-04:002011-04-03T01:06:10.715-04:00Homemade Maple Baked Beans<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4Sfkf2eP8TA/TZf1e0QvyQI/AAAAAAAACtA/gWiozH4ynrE/s1600/maple+syrup+water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-4Sfkf2eP8TA/TZf1e0QvyQI/AAAAAAAACtA/gWiozH4ynrE/s400/maple+syrup+water.jpg" width="400" /></a></div><br />
As the daughter of British parents I have had my share of beans on toast. I do love a can of Heinz Vegetarian Beans in Tomato Sauce but I thought I would give my own a try. I used a recipe from Michael Smith's The Best of Chef at Home and adapted it slightly.<br />
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The beans were very good, the texture just right and the taste not too sweet. Definitely more of a Quebec-style baked bean (Feves au Lard) with the maple syrup giving a nice sweetness to them vs the more common Boston-style baked beans made with molasses and brown sugar. Great for any meal - dinner, breakfast or brunch! <br />
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</b><br />
<b>Ingredients & Preparation: Serves 4-6</b><br />
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<div style="text-align: right;"></div><ul><li>2 cups of dried white or navy beans, soaked in cold water overnight</li>
<li>1.5 cups of water </li>
<li>1 cup of real maple syrup</li>
<li>6 slices of thick cut fried bacon, diced, fat reserved (can omit if vegetarian)</li>
<li>1 or 2 large onions, diced</li>
<li>1 tbsp powdered ginger</li>
<li>2 tbsp of any mustard (I used Dijon)</li>
<li>a few dashes of Worcestershire sauce</li>
<li>sea salt & pepper to taste</li>
<li>1 tbsp of any vinegar just before serving</li>
</ul>Preheat your oven to 325F. Strain the beans from their soaking water and rinse well. Put the beans in a sauce pan and cover with cold water. bring to a boil and then reduce to a simmer and cook until beans are tender - about 45 minutes to an hour. Cook the bacon and set aside.<br />
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Drain the beans and put them in a 4 litre oven proof baking dish with a tight fitting lid. Add the maple syrup, bacon, onions, ginger, mustard, Worcestershire sauce, salt & pepper. Add as much or little of the reserved bacon fat as you care to. Stir well.<br />
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Cover and place in the oven and bake until the beans have absorbed most of the liquid and are tender. My beans took about 3.5 hours. You can cook them longer but I would turn the heat down to 300F. Stir in the vinegar just before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-krGw-jRtIQk/TZf1pLW10KI/AAAAAAAACtE/CHIEGC_kCUE/s1600/IMG_0063-1water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-krGw-jRtIQk/TZf1pLW10KI/AAAAAAAACtE/CHIEGC_kCUE/s400/IMG_0063-1water.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-738092801307908223.post-41370100525132772772011-04-01T10:00:00.004-04:002011-04-03T00:28:04.904-04:00Chocolate-Dipped Fruit<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EJ_E3PbO2As/TZf3DCU-fxI/AAAAAAAACtI/Bzo96xekAyk/s1600/IMG_0025water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-EJ_E3PbO2As/TZf3DCU-fxI/AAAAAAAACtI/Bzo96xekAyk/s400/IMG_0025water.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>This is a great idea if you are looking for a small treat to take to someone as a hostess gift. Just package with some parchment in a nice box with a pretty bow and you are set. It's also a nice way to treat yourself! Super easy to do and doesn't take much time at all. These would also be nice on each table setting for Easter brunch or a birthday party.<br />
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Recipe adapted from the <i>Food & Drink magazine Spring 2011</i>.<br />
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Buy the best Belgian or Swiss chocolate you can and choose dried fruit that is soft and pliable. Don't use chocolate chips as they will not harden when cooled. Layer a baking sheet with parchment paper. You will need about 8 oz of chocolate. Melt the chocolate in a glass bowl over a saucepan of boiling water (about 1-2" of water will do) stirring until smooth.<br />
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Once your chocolate is melted keep it in the glass bowl over the sauce pan to keep it from getting too gummy or hardening while you are working with it. Work fast and dip your fruit by using a toothpick in each piece. Let the excess drip off and then place on the parchment to cool. Continue until all your fruit are dipped. Cool about 2 hours or so. Remove toothpicks. You can keep them out at room temp but i prefer to keep them in the fridge.<br />
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I used crystallized ginger and dried papaya.<br />
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<b>Fruit ideas:</b><br />
<ul><li>dried cherries</li>
<li>dried cranberries</li>
<li>dried blueberries or raisins</li>
<li>dried figs</li>
<li>dried apricots</li>
<li>chunks of dried pineapple</li>
<li>dried papaya</li>
<li>crystallized ginger</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qO8wewoC0wI/TZdxFKvzk-I/AAAAAAAACrY/35kTXXBaaFQ/s1600/IMG_0059+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-qO8wewoC0wI/TZdxFKvzk-I/AAAAAAAACrY/35kTXXBaaFQ/s400/IMG_0059+watermarked.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-738092801307908223.post-1224678108684002372011-03-30T08:00:00.035-04:002011-04-02T15:07:55.806-04:00Meatloaf with Oregano & Basil<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ldOrU7S_FbY/TZdzHrDA08I/AAAAAAAACrk/P7f83mgEnGs/s1600/IMG_0011-1+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ldOrU7S_FbY/TZdzHrDA08I/AAAAAAAACrk/P7f83mgEnGs/s400/IMG_0011-1+watermarked.jpg" width="400" /></a></div><br />
Until last year, I had never made a meatloaf and as far as I can remember never saw my Mum make one either. It was not a staple in our family growing up but has definitely become one in the past few months. My husband and I didn't eat meat for a few years at all and then when we started to incorporate it back into our diet I started buying grass-fed organic beef from a small local farmer. I bought a couple of pounds of the ground beef and asked around on a cooking message board for a good meatloaf recipe. The following is a compilation of the replies I got as well as a few tweaks here and there of my own. I really prefer the taste of grass fed / organic beef and highly recommend you use it as well. I find it more moist and much more flavourful. <br />
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<b>Ingredients & Preparation: Yields </b><b>one 9"x5" loaf</b><br />
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<div class="separator" style="clear: both; text-align: center;"></div><ul><a href="http://1.bp.blogspot.com/-SbxpCUgkQIM/TZdzTzm8GoI/AAAAAAAACro/luoq_R5u7Iw/s1600/IMG_0005-1+watermarked.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="205" src="http://1.bp.blogspot.com/-SbxpCUgkQIM/TZdzTzm8GoI/AAAAAAAACro/luoq_R5u7Iw/s320/IMG_0005-1+watermarked.jpg" width="320" /></a>
<li>2 lbs grass fed / organic ground beef</li>
<li>1/2 cup milk</li>
<li>2 eggs</li>
<li>3 slices brown or white bread made into crumbs (use a food processor)</li>
<li>2 tbsp Dijon mustard</li>
<li>1-2 tbsp dried oregano</li>
<li>1-2 tbsp dried basil</li>
<li>salt and pepper to taste</li>
<li>1/3 cup of ketchup</li>
<li>1/3 cup barbecue sauce</li>
<li>1-2 tbsp brown sugar, if desired</li>
</ul>Pre-heat your oven to 375F. Put the ground beef in a large bowl. Add in milk, eggs, bread crumbs, mustard, and spices. Use your hands to blend it all together and make sure everything is incorporated evenly. Add the ketchup and barbecue sauce to the bottom of a loaf pan (9"x5") - sprinkle the brown sugar in if using. Next, make your ground beef mixture into a loaf shape and put into the pan. Bake for 40 minutes, or until cooked. Beef should have a minimum internal temperature of 140F for rare and 170F for well done.<br />
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Serve with mashed potatoes and peas for a real comfort food meal.<br />
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<div style="color: black; font-family: "Trebuchet MS",sans-serif;"><i><span style="font-size: large;"><b>Mashed Potatoes with Leeks & Greek Yogurt</b></span></i></div><br />
I like to add leeks and plain Greek yogurt to my mashed taters. It makes then slightly tangy and very flavourful. Peel and boil your potatoes (4-6 depending on size) as you normally would, then in another pan saute about 4 leeks (only the white & light green part) in some butter until they are translucent. Add a little salt & peppeer plus 1/2 cup of stock (chicken or vegetable). Cook for another 3-4 minutes. Once your potatoes are done, mash up with some butter, milk, Greek yogurt (about 3/4 cup) and add the leek mixture. Stir to incorporate all the ingredients. Delicious!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kbY-0QGswIw/TZdy98f6-WI/AAAAAAAACrg/Je4poYGJ4f0/s1600/IMG_0009-2+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-kbY-0QGswIw/TZdy98f6-WI/AAAAAAAACrg/Je4poYGJ4f0/s400/IMG_0009-2+watermarked.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-738092801307908223.post-28582330080169377972011-03-29T08:00:00.005-04:002011-04-02T22:44:55.208-04:00Banana Bread with Wheatgerm & Walnuts<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9v1BlA_BR4E/TZfevxoL5pI/AAAAAAAACsE/PqAalNFWiYw/s1600/IMG_0025-1+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://2.bp.blogspot.com/-9v1BlA_BR4E/TZfevxoL5pI/AAAAAAAACsE/PqAalNFWiYw/s400/IMG_0025-1+watermarked.jpg" width="400" /></a></div>Do not be scared off by the wheatgerm...it does not contain actual germs! The wheat germ is just the tiny part of the wheat kernel that contains an amazing about of nutrients & vitamins plus loads of potassium and iron. <br />
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This is a fantastic banana bread recipe from the Rebar Modern Food Cookbook - a great source for vegetarians or anyone who is into healthy food with a twist.<br />
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</b><br />
<b>Ingredients and Preparation from Rebar Modern Food Cookbook: Yields 1 9"x5" Loaf</b><br />
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<ul><li>2 1/2 cups unbleached flour</li>
<li>2 tsp baking soda</li>
<li> 2 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1/2 cup wheatgerm, toasted</li>
<li>1/2 cup unsalted butter, softened</li>
<li>3/4 cup brown sugar</li>
<li>3/4 cup white sugar</li>
<li>4 eggs</li>
<li>3 very ripe bananas</li>
<li>1/4 sour cream(or plain Greek yogurt)</li>
<li>3/4 cup walnuts, roasted and chopped</li>
</ul>Pre-heat the oven to 350F. Butter and flour a 9"x5" loaf pan. Comine the flour, wheatgerm, baking powder, soda and salt in a small bowl and set aside.<br />
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In a large bowl, cream together the butter and sugars. blend in the eggs one at a time until well incorporated. Mash together the bananas and sour cream. Add one third of the flour mix into the creamed butter/sugar mix. Next, stir in the banana mash and mix thoroughly. Add the remainder of the flour and mix on low until well combined, taking care not to overmix. Gently fold in the walnuts.<br />
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Pour the batter into the prepared pan, smoothing the top and bake for one hour or until an inserted toothpick comes out clean. Cool the cake in the pan for 10 minutes, then run a knife along the edges and turn the loaf gently out. Cool on a wire rack. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cX3Kd7Rrb2E/TZfenJwSzdI/AAAAAAAACsA/AKCIEcF7BhI/s1600/IMG_0020-1+watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-cX3Kd7Rrb2E/TZfenJwSzdI/AAAAAAAACsA/AKCIEcF7BhI/s400/IMG_0020-1+watermarked.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-738092801307908223.post-39248811747200431512011-03-28T08:00:00.003-04:002011-04-01T00:53:16.341-04:00Pizza Roll Ups<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/-fYiOfxIjwqs/TY-OhK1APfI/AAAAAAAACnQ/czUDZ14svlc/s1600/IMG_0003-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="http://2.bp.blogspot.com/-fYiOfxIjwqs/TY-OhK1APfI/AAAAAAAACnQ/czUDZ14svlc/s400/IMG_0003-1.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can you spot the busy fingers?</span></td></tr>
</tbody></table><span style="font-size: small;">Weren't pizza roll ups a big thing in the 80's? I can't remember back that far any more! I decided to scrap the Big Barn Bowtie Pasta and make these instead. While our daughter's absolute fave food is pasta, pizza comes a close second so she was happy about the switch. I wanted to use up some dough I had bought earlier in the week so this is what I came up with.</span><br />
<span style="font-size: small;"><br />
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<span style="font-size: small;">It's very easy to make these and fun for kids to help if they are old enough not to make a disaster (what age is that exactly?) or to not eat all the ingredients before they are cooked. The hardest part of preparing this meal was keeping busy hands out of it!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><b>Preparation and Method - Serves 4 adults</b></span><br />
<span style="font-size: small;"></span><br />
<ul><li><span style="font-size: small;">1 ball of pizza dough at room temp (store bought or make your own)</span></li>
<li><span style="font-size: small;">1 cup of mozzarella, shredded (I used sliced this time b/c it was in the fridge)</span></li>
<li><span style="font-size: small;">8-10 slices of salami (or leave out if doing a veggie roll up)</span></li>
<li><span style="font-size: small;">1 cup of mushrooms</span></li>
<li><span style="font-size: small;">2 cups of spinach, chopped </span></li>
<li><span style="font-size: small;">1 onion, diced</span></li>
<li><span style="font-size: small;">1 small tin of pizza sauce (you won't need it all)</span></li>
<li><span style="font-size: small;">olive oil or oil spray</span><span style="font-size: small;"> </span></li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="http://3.bp.blogspot.com/-RPMrt69fifo/TY-OwIK6CkI/AAAAAAAACng/gyNBqnqOMzQ/s1600/IMG_0005-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="http://3.bp.blogspot.com/-RPMrt69fifo/TY-OwIK6CkI/AAAAAAAACng/gyNBqnqOMzQ/s400/IMG_0005-1.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roll up like a jelly roll</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/-6gB1io48RvU/TY-PAD-xNuI/AAAAAAAACnw/ChxO3mJdKSo/s1600/IMG_0007-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6gB1io48RvU/TY-PAD-xNuI/AAAAAAAACnw/ChxO3mJdKSo/s400/IMG_0007-1.JPG" width="340" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ready to go in the oven</span></td></tr>
</tbody></table><span style="font-size: small;">Preheat oven to 400°F. I like to pre-cook my spinach and mushrooms and get all the water out so do this first so your rolls aren't soggy. Then fry up the onion with a little olive oil in a separate pan. Set onion, spinach and mushrooms aside. On a floured surface, roll out your pizza dough into a rectangle (make it thinner than you would for a pizza). Add a layer of pizza sauce. Add your salami slices, your veggies, then your cheese. Roll your dough up jelly roll style and take care not to tear the dough. Seal all your dough seams to keep the ingredients inside when it bakes. Next take a sharp knife and cut the roll into 6 or 8 pieces - again take care here and go slowly to avoid smooshing everything out. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Arrange the rolls on a greased sheet of tin foil on a pan or on a nonstick baking sheet. Keep the rolls about 2-3" apart. Put them in the pre-heated oven for about 20-25 minutes (ovens vary so just keep an eye on them at the 20 minute mark). Ensure the inner part is cooked through. Once browned and bubbly on top, take them out and serve with a green salad or eat them as is! I used the leftover pizza sauce as a dip and made a quick ranch dressing to dip in as well.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ETDF-N9OGkiaabLn6lrGvDDUhvbE3MUsL3UhM-2BB9y4xBbUVaHWwqIe61YJKdD4ZRHg5n2hiZjZU47IcD7k1I9g7PtpR0LfVBASS69bMj26J7L-hln4dvuB1boLKLMSqkN1mWnyzMMO/s1600/IMG_0061-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ETDF-N9OGkiaabLn6lrGvDDUhvbE3MUsL3UhM-2BB9y4xBbUVaHWwqIe61YJKdD4ZRHg5n2hiZjZU47IcD7k1I9g7PtpR0LfVBASS69bMj26J7L-hln4dvuB1boLKLMSqkN1mWnyzMMO/s400/IMG_0061-1.JPG" width="400" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ready to eat!</span></td></tr>
</tbody></table><span style="font-size: small;">Hope you enjoy it! </span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-738092801307908223.post-35666747063348762582011-03-27T15:39:00.007-04:002011-04-03T22:42:42.997-04:00Weekly Meal Planning<b>What will you be eating this week? I'd love to get some new ideas! </b><br />
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Here is what we are eating this week (or close to it):<br />
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<u><b>Monday</b></u> - <a href="http://www.rowefarms.ca/">Rowe Farm</a> French Country Sausages, <a href="http://betterthantakeout.blogspot.com/2011/04/homemade-maple-baked-beans.html">Maple Baked Beans</a> and Apple/Carrot Coleslaw.<br />
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<b><u>Tuesday</u></b> - Romaine & Gala Apple Salad with Cornbread and Monday's Leftovers<br />
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<u><b>Wednesday</b></u> - Warm Israeli Couscous Salad with Tuna and Roast Tomatoes<br />
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<b><u>Thursday</u></b> - <strike>Black Bean & Corn Enchiladas, Arroz Verde (Green Rice) and Guacamole </strike>The flu hit the house again so it was homemade chicken, vegetable and orzo soup for dinner instead!<br />
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<b><u>Friday</u></b> - <a href="http://betterthantakeout.blogspot.com/2010/02/spinach-tortellini-soup-recipe-from.html">Cheese Tortellini Soup</a> & Chewy Chocolate Brownies for Dessert! <br />
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<b><u>Saturday</u></b> - Out for dinner <br />
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<b><u>Sunday</u></b> - <strike>Creamy Mushroom Soup and Vegetable-topped Grilled Polenta.</strike> Out for dinner at a birthday party<strike><br />
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</b>Unknownnoreply@blogger.com0