For Shits & Giggles

I'm addicted to blogs. There, I said it.  For someone who typically has a tough time sitting still, I can sit on the couch until my ass is numb and read blog after blog after blog.  I like regular life blogs -- blogs with substance. None of those "my kids poop looks like this", or "God is our saviour", or "These boots only cost $495" type blogs. I like me some real reads. It's the first thing I do when I boot up the computer after work -- I check them daily and I feel like I'm apart of their families.  I'm always looking for suggested reads, so if you have one hook a homegirl up. The first thing I always do when looking for a new blog to follow is read their "About Me" section. I like to get to know a little bit about the writer before I commit to reading them daily and becoming fully obsessed. So in the spirt of my obsessive stalkerish ways, I thought I'd answer a little questionnaire that I found on another blog so that my readers can get to know me a little better. Enjoy!

1.  What was the last thing you threw in the garbage/recycling?
Pineapple peel.  Chopped one up and tossed it in the freezer for my green smoothies
2.  What’s the #1 most played song on your iPod?
Anything by Ed Sheeran - on repeat.
3.  What is your favorite quote?
"Dust yourself off and try again" - Aaliyah  or  "I'm gonna punch you in the ovary, that's what I'm gonna do. A straight shot. Right to the babymaker." - Ron Burgundy
4.  What chore do you absolutely hate doing?
Cleaning toilets and grocery shopping
5.  What is your favourite form of exercise?
Walking my pooch on trails - doesn't matter the season. I always love it.
6.  What is your favourite time of day/day of the week/month of the year?
Time of day – Weekdays - when the sun is setting. Weekends - about 10am
Day of week – Saturday
Month – July
7.  What is on your bedside table?
Lamp and plant (it's a fake plant because I seem to have issues keeping real ones alive)
8.  What is your favorite body part?
This is a stupid question
9.  Would you use the power of invisibility for good or evil? Elaborate.
A little of both. I don't think I'd like to be invisible though. You'd hear too many things you don't actually want to know.
10. If you could choose to stay a certain age forever, what age would it be?
23 -- I met my husband! and we were old enough to do our own thing but still young enough to party hard and not be judged. Also, the hangovers were a lot easier back then. I do feel that the best is yet to come though.
11. If you won the lottery what would be the first thing you'd purchase?
Buy a cottage on the beach no more than 2 hours away from home that is big enough to have lots of friends and family stay with us.
12. What is your biggest pet peeve?
Liars and people who complain but don't do anything to help their cause.
13. If you could know the answer to any question, what would it be?
What are the winning Lotto Max numbers this week.  I need that cottage...
14. At what age did you become an adult?
The moment we moved into this house --- so when I was 29 going on 30.
15. Recommend a book, movie, or television show in three sentences or less.
No one likes the shit I read and watch...
16. What did you do growing up that got you into trouble?
I didn't sleep much. Sorry Mom.
17. What was the first album you bought with your own money?
My first CD was the Lion King soundtrack -- my BFF and I made up kick ass dances to it.
18. If someone wrote a book about you, what would be the title?
One of a Kind
19. What story do you wish your family would stop telling about you?
I like reminiscing so I don't mind hearing throw back stories.
20. True or false: The unicorn is the greatest mythical creature. State your case.
I'd say True.  I mean, they shit rainbows.  You can't get much more mythical then that.

Cold Oatmeal in a Jar

What the hell did we ever do before the internet?  Seriously though! I know I sound a little dramatic here, but how did people function? So far today I've used the internet to upload pictures, research the health benefits of oats and ground flaxseeds, look up recipes, chat with friends, and am now I'm writing this post. Internet, I love you. I'm dating myself here but I remember clearly in grade 8 getting into trouble from my father because I had used too many minutes on the internet that month. Oops, I was on ICQ (uh-oh!) Oh dial-up! I digress.

I purchased a large bag of ground flaxseeds yesterday (Big day eh?) to add to our green smoothies that my husband and I drink daily.  In the new year I added raw oats to my original recipe to provide additional nutrients, and another food group. With the addition of a tablespoon of ground flaxseed (which is 1/2 tablespoon each) to our mixture we will be getting a descent dose of Omega-3 fatty acid too. BOO to the YA! While researching the benefits I stumbled across a new trend that I seemed to have missed during my late night Pinterest surfing - Cold Oatmeal. Since I am all for trying out easy recipes I thought I'd give this bad boy a whirl.  I looked up a few different recipes and this is the concoction I came up with using the ingredients I have in my house.  A super easy, make ahead snack or breakfast that I will certainly use again. Since they are made in mason jars this an awesome healthy breakfast to toss in your purse on your way to work if you are running late.

Yield: 1 Jar/Serving

Ingredients
1/4 cup quick oats
1/2 cup unsweetened almond milk (or dairy milk)
1/4 banana, cubed small (toss the rest in the freezer for smoothies)
1/2 cup fresh berries (I used strawberries & raspberries)
1/2 teaspoon ground flaxseed
1/8 teaspoon cocoa powder
a sprinkling of something crunchy to add to the top in the morning (chopped almonds, pecans, granola etc.)
*if you like sweet oatmeal then sprinkle some brown sugar, maple syrup or stevia in there too.

Method
Toss everything into a mason jar, put the lid on and shake slightly.  Put in fridge overnight.  Remove from fridge, shake slightly and add your crunchy topping. Enjoy!

I've read this can stay in the fridge for up to 3 days. I also noticed that some people warm theirs in the microwave.

Parmesan Risotto

For some reason I have always been scared shitless to make risotto. Tonight I faced my fear. (Cue dramatic music).  I've only had the pleasure of eating risotto a handful of times but have always really enjoyed it. A few nights ago while watching 'Hell's Kitchen' it occurred to me that I've never attempted it before. While grocery shopping with my husband this afternoon he suggested I try out a batch of risotto. Alright, time to give this a try.  It certainly isn't my typical lazy-girl-recipe but it was totally worth it. I will be making this again for sure.  I adapted a risotto recipe I found here.

Yield: 4 entrée sized servings

Ingredients

1½ cups Arborio rice (found in rice section)

4 ½ cups chicken stock

½ cup white wine

½ small onion, chopped

4 tablespoons butter, divided

1 tablespoon olive oil

12-24 shrimp (cooked, shelled, deveined, tails off) (optional)
1 cup fresh spinach, chopped (optional)
2 cloves garlic, minced

½ cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

salt to taste

 

Method 

In a medium saucepan over high heat bring stock to a boil then turn to low heat. In a large saucepan, heat oil and 1 tablespoon of butter over medium heat and add onion. Sauté for 2-3 minutes or until it is slightly translucent. Add rice and stir briskly with a wooden spoon to coat with oil and butter. Sauté for another minute or until there is a slightly nutty aroma. Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process until the stock is gone. This should take about 20-30 minutes (ouch my arm!). If you run out of stock and the risotto still crunchy/chewy and doesn't look creamy (sort of like the look when you are making rice crispy squares), you can finish the cooking using hot water. While you are doing that toss shrimp, garlic, 1 tablespoon butter and spinach in a small frying pan. Cook over medium heat for 5 minutes, stirring often. Set aside. In the rice saucepan stir in the remaining 2 tablespoons butter, Parmesan cheese, and parsley. Pour in shrimp mixture and mix. Season to taste with salt. Serve immediately.

Note: A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

Baked Chicken Parmesan

I don't really enjoy the typical meat, potato, veggie type meal (unless it's prime rib from The Keg! mmmm!). So when I had a few chicken breast in the fridge waiting to be cooked and I wanted to try to make something different. I decided on baked chicken parmesan and it turned out great.  Super easy and not a lot of clean up at all. Next time I make this I will throw it on a bed of spaghetti squash instead of noodles, for a healthier option.



Picture borrowed from here

Ingredients
2 boneless skinless chicken breasts                                                  

1/4 cup Italian seasoned breadcrumbs

1 egg, beaten                            

1/2 cup pasta sauce                                    

1/3 cup mixture of Parmesan & mozzarella cheese, grated

 

Method

Preheat oven to 350 degrees. Dip each chicken piece into egg then coat with bread crumbs. Place into casserole dish. Bake uncovered for 25 minutes. Pour pasta sauce onto chicken and top with cheese. Bake an additional 10 minutes to melt the cheese. Serve chicken and sauce on a bed of spaghetti noodles.

Rhubarb Muffins & Rhubarb Crisp

Our rhubarb has been ready for a few weeks now but I haven't had much free time to do anything with it. This morning I made a rhubarb crisp for the freezer and two dozen rhubarb muffins. I've made rhubarb crisp before but found that it had too many steps so I altered another recipe.  I haven't tried it yet since it's in my freezer but I will keep you posted.  The muffins turned out awesome. Enjoy the weekend everyone!


Rhubarb Crisp Ingredients (Yield: 8 servings)
3/4 cup sugar

3 tablespoons cornstarch

4 cups sliced fresh rhubarb

1 cup quick-cooking

1/2 cup packed brown sugar

1/2 cup butter, melted

1/3 cup flour

1 1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Method

In a large bowl, combine sugar and cornstarch. Add rhubarb and toss to coat. Spoon into an 8-in. square baking dish.  In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender.


Rhubarb Muffin Ingredients (Yield: 18-24 muffins)        

Makes servings USMetricAdjust Recipe (Help)

2 1/2 cups flour                                                                     

1 teaspoon baking soda                                                                     

1 1/2 teaspoons baking powder                                                                     

1/2 teaspoon salt                                                                     

1 1/4 cups brown sugar                                                                     

1/2 cup unsweetened apple sauce (or vegetable oil)                                                                     

1 egg                                                                     

1 teaspoon vanilla extract                                                                     

1 cup milk + 1 tablespoon vinegar, let sit for 5 mins (didn't have buttermilk on hand)                 

2 cups diced rhubarb     

Topping Ingredients                                                                                                               

1 tablespoon melted butter                                                                     

1/3 cup white sugar                                                                     

1 1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg                                                                     

Method

Preheat the oven to 350 degrees F. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, apple sauce, egg, vanilla and milk/buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix with wooden spoon until just until blended. Stir in the rhubarb. Spoon the batter into greased muffin tins, filling almost to the top. In a small bowl, stir together the melted butter, white sugar, cinnamon and nutmeg and sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake about 25 minutes. Let cook before removing from pan.