If I were famous...

I'd last one minute. The thought of being watched every minute of every day is too much for this girl to handle.  I wouldn't even get to sneak a pick in the car or buy granny panties without it being splashed across the cover of US weekly. I digress. As a teacher I often like to start class with something called community circle.  Either myself or a student poses a  question to the class and it gives to students a chance to get to know one another.  Sometimes they are deep, philosophical type questions and other times they are quick and simple. One question a student asked was "If you were famous what product would you feel fully comfortable endorsing?". Nice one kid, I like it.  If I were famous I would be very choosy about what products to endorse.  I've mentioned before that I don't like gadgets.  I like multipurpose things like all purpose cleaners, clothing I can wear all year, and décor that can work in many different spaces. A few months ago my husband and I fell in love and not with each other. His name is Robbie and he's compact, sleek and hard working.  When I first heard of the Roomba I thought it was the biggest crock of shit I had ever heard in my life (besides those bras on As Seen on TV that claim to tame DDD cannons). I kid you not, the Roomba works. I don't have kids but I do have one hairy ass dog that sheds all year round so our floors were never completely clean.  We have this sweet little guy scheduled to vacuum once a day at 11am while we are at work.  I get home from work to vacuum lines on the carpets, spotless floors and a Roomba full of a dog hair.  All I have to do is empty him and he's ready to go for the next scheduled cleaning. He cleans for about 45 minutes and then docks himself when his battery runs low.  We scored ours Pet Series Roomba at Costco for $350.  We've had him since May and it has been hands down the best money I've ever spent. To my sister-in-law and her husband who introduced us to Robbie, thank you.  Our lives are forever better.

Positivity

Green Thumb

It occurred me recently that there is a lot of shit I am terrible at and I'm ok with it.  As the years pass I have definitely become much more self aware. I know what pisses me off so I try to avoid those situations (grocery stores on the weekend).  I know what makes me happy so I try to create those moments as often as possible (drinks at the beach).  I know what I'm good at and where I need a little a lot of help. Gardening --- I certainly need a lot of help in this department. Look at my pathetic plants. It is beyond me  how I have managed to keep my dog alive for 5 years...


A beautiful hanging basket



Marigold's in our flower box



Parsley in the herb garden

Fake is the way to go...

Bolognese Sauce

picture borrowed from here

In July my husband and I visited NYC.  We had a lovely, quiet meal at a quaint Italian restaurant on our last night in the city. I'm a jerk and completely forget the name, and completely uncharacteristic of me I neglected to take a picture. My husband ordered their Bolognese pasta.  It was freakin' fantastic.  Hands down the best pasta dish I have ever had in my life (I might have helped him with his meal...).  I've never made Bolognese sauce so I had no idea there were three types of meat in it. I guess that's why it is so delish.  After a few weeks of craziness around here I'm back in the kitchen. Bolognese sauce it is. The Manhattan deliciousness was better then mine but I'm happy with the final product.  I've never cooked with ground pork before and really liked it.  The consistency of the NYC sauce was much smoother then mine so I might blend it up a bit next time. Bacon is where its at.
Yield:10+ servings       

Ingredients

Makes servings USMetricAdjust Recipe (Help)

4 slices bacon, cut into 1/2 inch pieces                                                                     

1 large onion, minced                                                                     

1 clove garlic, minced                                                                     

1 pound lean ground beef                                                                     

1/2 pound ground pork                                                                     

6-10 medium fresh mushrooms, sliced                                                                     

2 carrots, shredded                                                                     

1 stalk celery, chopped small                                                                     

1 (28 ounce) can Italian plum tomatoes                                                                     

1/2 can tomato sauce                                                                     

1/2 cup dry white wine                                                                     

1/2 cup chicken stock                                                                     

1/2 teaspoon dried basil                                                                     

1/2 teaspoon dried oregano                                                                     

salt and pepper to taste                

Method
In a large skillet, warm oil over medium heat and sauté bacon, onion and garlic until bacon is browned and crisp; set aside. In large saucepan, brown beef and pork. Stir in bacon mixture and remaining ingredients. Cover, reduce heat and simmer one hour, stirring occasionally. Serve sauce over hot pasta.

This is Jill

I'm biting the bullet...
I'm taking the plunge...
I'm jumping in the deep end...


Say good bye to "Cooking with Modesty" and hello to "This is Jill".  I'm not only changing the title of the blog and the focus but also the domain name as well.  This unfortunately means that if your try to visit "Cooking with Modesty" it will no longer be there.  Those of you who read regularly THANK YOU!  Please take a minute to change the link to http://www.thisisjill.blogspot.ca/ I will be making the official change on Wednesday August 28th.  My 300 posts will remain however they will only be accessible through "This is Jill" at http://www.thisisjill.blogspot.ca/  Thanks for following!

See you on the flip side kids.

A possible change of heart...

I've been up since 3am after basically the shittiest sleep I've ever had. Through the long, quiet hours of the night I thought about everything under the sun moon. Kitchen renovations, couch styles, buying a treadmill, name games for the first day of school, and my blog (and that was in the first 10 minutes).  It occurred to me that I've slowed down quite a bit of this blog and have found it challenging to come up with new unique recipes after writing over 300 posts in 3 years. Saaaaay What?!  Cooking with Modesty has focused me, made me slightly more detail oriented, has fueled my passion for cooking, and developed a passion for reading and writing.  Blogging has opened up my eyes to other peoples stories. I have learned from strangers successes, failures and passions in life all through the amazing blog world on the world wide web (Sidenote: my 16 year old students didn't know that's what WWW. stood for...). Those who know me personally know that I am a very open person.  I'm honest, occasionally too honest, and I am happy to share the details of my life, especially if some else finds value in my experiences.  So at about 4:47am it occurred to me that Cooking with Modesty may need an overhaul in the form of a name and focus change.  My mind, writing and creativity have become stagnant. I want to add more dimension to my blog while providing non-cookers a chance to connect with me, my stories and my experiences. That's not to say that I won't write about cooking, in fact my 5:00am 4:47am vision of my potentially new blog would still encompass a lot of recipes however it would open up the opportunity to discuss other topics. I'm not entirely sure if I'll pull the trigger on this new idea or not but wanted to put it out there as a push to myself to continuing pondering this possibility. Thanks for listening to my sleep-drunk banter.

Peace out. zzzz....

Chocolate Chip Zucchini Muffins

I was feeling quite under the weather recently and ridiculously thoughtful friends of ours dropped of a care package on the front doorstep one afternoon consisting of a magazine and delicious chocolate zucchini loaf that we devoured in no time (that's what she said). Since our garden is producing some very taste zucchinis I decided to give a baked zucchini recipe a try.  I doubled the batch so I can toss 12 muffins in the freezer for later. Thanks for the yummy treat and the inspiration CJ!

Sidenote: Aren't those muffin liners the cutest? I score them from Dollarama! Cha-ching! Totally going back there to grab more - I heart them. If you decide to use muffin liners I suggest spraying them with cooking spray.  Since there is no butter/oil in this recipe they tend to stick a bit to the paper.  If you are like me and have no shame, you can simply scrape your teeth along the paper to get the stuck on muffin while also eating reminisce of the liner...

Yield: 12 muffins       

Makes servings USMetricAdjust Recipe (Help)

 

Ingredients

3/4 cup all-purpose flour  

1/2 cup whole wheat flour 

1/4 cup ground flax seed

(*or you can do 1 1/2 cups white flour instead of white/whole wheat/flax combo)                                                                     

1/2 cup white sugar                                                                     

1 teaspoon baking soda                                                                     

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg                                                                     

1/2 teaspoon salt                                                                     

1 egg, lightly beaten                                                                     

1/2 cup unsweetened apple sauce                                                                                                  

1/4 cup + 3 tablespoons almond milk (or regular milk)                                                                    

1 tablespoon fresh lemon juice                                                                     

1 teaspoon vanilla extract                                                                     

1 cup coarsely shredded zucchini                                                                     

1/2 cup semisweet chocolate chips                                                                      

                                                              

Method       

Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners. Combine flours, flax, sugar, baking soda, cinnamon, nutmeg, and salt in a bowl & set aside. In a separate bowl mix egg, applesauce,  almond milk, lemon juice, and vanilla extract. Combine both bowls. Fold in zucchini and chocolate chips. Fill prepared muffin cups 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Breaded Zucchini

So far this summer our vegetable garden has given us a few great greens including lettuce, green beans, and two huge zucchinis, with many more veggies on the way.  Our tomato plants are over 6 feet tall this year!! We have a lot of bunnies living in our yard who have figured out how to dig under the fence and eat our carrot tops -- pfff, how typical eh?  A few nights ago for dinner I made breaded zucchini, a recipe that we adore around here. It is so yummy and easy. It is the perfect side dish for just about any meal -- burgers, grilled chicken, steak.  Whatever your heart desires. We use ranch dressing to dip it in.

Ingredients
1 beaten egg
1/2 c bread crumbs
1 tablespoon chili powder
1 tablespoon Montreal steak spice
1 zucchini, thickly sliced
2 tablespoons olive oil
salt & pepper to taste
ranch dressing for dipping
Method
Beat egg, set aside. Combine bread crumbs, chili powder, steak spice, salt and pepper in a bowl. Slice zucchini very thick (3/4 of an inch). Dip each slice in egg then cover in bread crumb mixture. Place in large fry pan with hot olive oil. Cook over medium heat until golden brown. Serve with ranch dressing for dipping.

Whole Wheat Banana Chocolate Chip Muffins with Flax

I mentioned a few posts ago I've been working on preparing some easy to grab food for the 7 days. I made a batch of muffins to have for breakfast or for quick, easy snacks. I used the muffin recipe from a couple of weeks ago and substituted the apple sauce for overly ripe bananas that I had hanging around my kitchen.  I wasn't sure how it would work out but it did! So if you are like my husband and are in love with spreadsheets banana muffins you should definitely give this recipe a try.  I'm also going to suggest using all whole wheat flour instead of half white, half whole wheat just to up the nutrition anti a bit more.  Here is the updated recipe. Enjoy!

Yield: 12 muffins

Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
2 teaspoons vanilla
3 tablespoons ground flax seeds (optional)
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
 2 smallish overly ripe bananas, smushed (that's a word, right?)
1 cup rolled oats
1/2 - 1 cup semisweet chocolate chips (depending on how chocolaty you like 'em)

Method
In a stand mixer, cream butter and sugar. Mix in egg and vanilla. Add bananas. Slowly add dry ingredients followed by the chocolate chips. Fill greased or paper-lined muffin tin. Bake at 350° for 21-24 minutes. Make sure you let them cool before taking them out of the tin.

Pinecroft & Winter Wheat

My Mama was here for a few days for a visit and since I've been out of town so much this summer, I wanted to spend an entire day touring around my neck of the woods with her.  It was a gorgeous day yesterday so we hit a few different spots.  One place I had never been before that I kept hearing about was Pinecroft.  This is a little tearoom and pottery shop out in the woods with few walking trails and the family dog Missy walking around to greet you (or to score food). If you live in the London area this is a fantastic place to visit.  It was fairly busy for a Friday afternoon so I suggest if you are going on a weekend to call ahead to make reservations.  They only serve lunch so don't expect to show up for an evening meal.  The food is pure home cooking --Sandwiches, crepes, soup that is amaze-balls and delicious desserts. When we got out of the car we were immediately greeted by the delicious aroma of homemade tomato soup. Delish! We ate lunch under sky-high trees as the sun peeks through the leaves.  It was a perfect mommy/daughter date.

After lunch we headed over to Winter Wheat, another place that you ought to visit if you haven't done so already. Their candles are to die for.  I cannot visit without purchasing one. Added another one to my candle cupboard. Yes, cupboard. I might have a problem. Anyways, the grounds are beautiful so be sure to take your camera (but not your doggy -- they aren't allowed). My Mother and I have both visited there more then a few times and it never gets old.  They even have free tea and cookies in one of their cabins. One of my favourite places to visit in this area - It is so serine.

Pinecroft

 

Winter Wheat

Creamy Cauliflower Sauce

Next week is going to be a bit crazytown around here so I'm working on getting some food prepared for the freezer so we can have yummy meals with little effort. Booya! Yesterday I made a huge batch of chili, some cookies and creamy cauliflower sauce. The first two items are regulars are this house but the garlic sauce was a first for me.  A girlfriend of mine recommended this recipe and boy oh boy, am I glad she did. It is originally from Pinch of Yum food blog, but I made a few changes. This sauce can be used for whatever your heart desires - sauce, dip, soup just by simply altering the flavour with your favourite spices. The recipe below is what I used to make a pasta sauce.  My husband who dislikes cauliflower really enjoyed this.  A fantastic healthy alternative to a heavy cream sauce.

Yield: 12 servings on pasta

Ingredients
1 head cauliflower, cut into medium florets

8 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon salt more to taste

1/2 teaspoon pepper more to taste

3/4 cup milk

Method

Sauté minced garlic in butter over low heat until garlic is soft. Set aside. Bring a pot of water to a boil and add cauliflower. Cook at a boil for 7-10 minutes or until cauliflower is tender. Transfer cooked cauliflower to a food processor. Add 1/2 cup of cauliflower cooking liquid, sautéed garlic/butter, olive oil, salt, pepper, and milk. Puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Some R & R

This past week I was in Ottawa with my husband.  He was sent there on business and we thought since I was off I might as well go with him.  It was perfect!  I was able to unwind and do my own thing during the days and we spent a few evenings reconnecting with old friends. While I don't have any recipes for you, I do have a confession.  One night I ate a beaver tail for dinner.  This was my first experience with a beaver tail and it certainly won't be my last.  For those of you who don't know, it is similar to a funnel cake in flavour just solid and pliable.  Deep fried dough with whatever topping your heart desired. I had it with chocolate spread and Reese's Pieces and rolled it up like a burrito and ate it. F YA! DELISH!



 I wish I smiled a little bigger in this picture...

Chicken Marinade

A few days ago some of my closest friends came to visit for a few days.  It was perfect! We relaxed and spent some much needed time catching up with one another. I always like to prepare meals that don't require too much preparation while I have company here so I decided on chicken and vegetable kabobs and roasted potatoes.  I cut everything up ahead of time and marinated the chicken all day.  Since I'm not much of a meal planner I've never really had time to marinate chicken before. Game changer! The chicken turned out great. Enjoy!



Pic from here

Yield: Enough marinade for 4 chicken breasts
Ingredients

2 tablespoons red wine vinegar

1 tablespoon dried herbs (combo of thyme, oregano, rosemary, etc.)
2 tablespoons Dijon mustard  

1 teaspoons of garlic powder

1/4 cup extra-virgin olive oil 

Salt and freshly ground black pepper to taste 

4 boneless, skinless chicken breast

 

Method

Mix everything but the chicken together in a small bowl.  Pour over chicken breasts and refrigerate for 8+ hours.

Oatmeal Chocolate Chip Muffins

Last week two lovely lady friends and their precious wee ones came over to help me decide on a few design ideas for my living room.  The trade off for their advice; muffins and tea. That morning I whipped together very simple muffins that were tasty and a tad healthier then a typical muffin. Hope you like them too.

Yield: 12 muffins

Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
2 teaspoons vanilla
3 tablespoons ground flax seeds (optional)
1/2 cup white flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened apple sauce
1 cup rolled oats
1/2 - 1 cup semisweet chocolate chips (depending on how chocolaty you like 'em)

Method
In a stand mixer, cream butter and sugar. Mix in egg and vanilla. Add dry ingredients (except for oats) followed by applesauce. Stir in oats and chips. Fill greased or paper-lined muffin tin. Bake at 350° for 21-24 minutes. Make sure you let them cool before taking them out of the tin.  I might have ripped a muffin top, or 2 off...or 5. shit.

Sloppy Joes

Pic snagged from here

My brain is officially in summer mode.  I cannot even muster up a long coherent post today, so I won't even try.  Here is a simple recipe that I threw together last night.  It was ridiculously easy to make and very yummy!  I served it on multi grain buns with a slice of dill pickle and Havarti cheese. Enjoy!

Yield: 3-4 servings (depending on how much you pack your buns -- that's what she said)
Ingredients
1 lb ground meat (chicken, extra lean beef or turkey)
11/2 cups tomato/pasta sauce
3 tablespoons brown sugar
1/2 small onion, chopped
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Montreal steak spice
*optional: 1/2 chopped red pepper

Method
Toss meat in a frying pan and cook over medium until just about done (about 5-7 minutes).  Toss everything else in the pan, cover and lower heat to simmer for 10 minutes, stirring a few times.  Serve on a fresh multi grain roll with a side of coleslaw.

Homemade Laundry Detergent Experiment

My husband and I have just returned home from vacation and we had a fantastic time.  We drove down to the Philadelphia area to visit a very dear friend who recently had her 2nd beautiful baby boy. On top of the baby cuddles, toddler games, and early morning chats over coffee, we were able to participate in the 4th of July traditions in their small town. Needless to say we had a fantastic time and we were sad to leave.  From there the hubby and I drove into Manhattan for two days in the big apple.  We were in great need of a distraction from life back home and NYC delivered, yet again.  We spend 2 days trucking our sweaty bodies around the city in the 47 degree heat but we enjoyed every minute of it.  We hit most of the hotspots and accomplished more in 2 days then most would in a week. Our itinerary consisted of Bryant Park, NYC Public Library, Time Square, Rockefeller Plaza, Magnolia Bakery, a game at Yankee Stadium, 9/11 Memorial, a walk in Battery Park, the Bull, Wall Street, Empire State Building, a walk along the High Line, a stop by in front of Madison Square Gardens, Radio City, Trump Tower, bike ride through Central Park (the whole thing!), and shopping along 34th Street. This was my 7th time to NYC and I think I've finally had my fix. It is a beautiful city that has an energy like no other.  If you haven't been you need to go.  It's an experience!

While we were gone my wonderful sister-in-law stayed here to watch the pup and to enjoy some space of her own.  I realized the night before we left that I didn't have any laundry detergent left, and based on her previous stays she has done a load of laundry or two while visiting.  Over on my Pinterest page I have been stockpiling laundry detergent recipes for months.  This was a perfect time to try a few out since I had a bunch of the ingredients already from my other homemade cleaners.  I made a super simple liquid detergent and have used it for 6 loads since getting back from vacation with much success. Today I made a relatively easy powdered detergent to compare it to.  I will be using both over the next month or so and will report back to you with which is better.  I did a ton of research about both and if they were ok to use in HE front loaders -- they are both a-ok!  The cost savings is fantastic with homemade detergents.  Let's hope this isn't a bust like my homemade dishwasher detergent. I have a feeling the powder is going to be better since it has more cleaning agents to it but I will let you know shortly. Here are both recipes I made.

Liquid Laundry Detergent
3 Tablespoons Borax
3 Tablespoons Washing Soda
2 Tablespoons Dawn Ultra Dishwashing Liquid
4 cups hot water from the tap

Method
I used an old sunlight detergent bottle and put a new label on it.  These bottles tend to be small so you might want to double or triple the recipe if you have larger jugs. Add water first then all remaining ingredients. Swirl around to make sure everything is dissolved. Use a 1/4 cup for medium to large loads. Add to detergent dispenser in HE front loaders. I like to give a little shake before I pour it in. It's as easy as that!
Yield: 16 medium-large loads
Cost per batch: ~$0.30
Cost per load: ~$0.02

Powder Laundry Detergent
1 bar Sunlight laundry soap, grated
3.5 cups Borax
3 cups Arm & Hammer Washing Soda
4 cups baking soda
3 cups Oxi-clean powder

Method
Using a food process, grate the bar of soap using the cheese grater blade. In a large bowl combine all ingredients and mix well with a wooden spoon.  Transfer to an air tight container.  Use 1-2 tablespoons per load depending on size and dirt factor. ****add powder to the drum of washer, NOT the dispenser.
Yield: 145 large loads (290 small loads)
Cost per patch: ~$10.00
Cost per load:~$0.07- $0.14

Happy Canada Day!



Picture from here

Nothing says 'Happy Canada Day' like a little Mexican Bean Salsa.  All I have to say is thank God July has arrive! June is always such a crazy month with the end of school, interviews, exams, Birthdays, Father's Day, etc. and this June was no exception. Needless to say, I really dropped the ball with the whole cooking thing in June. My fridge is scarce. My mind, body and soul are in desperate need of some time off. It will be nice to get back in the kitchen for some cooking therapy this summer. 

Last night I was on the highway until 9pm and got home to an empty fridge and empty tummy.  Using the crap I had around the kitchen I made a pretty tasty Mexican Bean Salsa that filled me up while watching trashy TV (that's what she said). This recipe makes a lot but I'm pretty sure I'll be able to polish the entire batch off myself in a few short days. Enjoy!

Ingredients
1 can black beans, rinsed & drained
1 cup corn
1 tomato, diced
1 avocado, pitted and diced
2 tablespoons red onion, minced
2 tablespoons fresh parsley, chopped (cilantro would work too but I hate that shit)
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons lemon juice concentrate
1 teaspoon lime juice concentrate
2 teaspoons brown sugar
1-2 tablespoons pickled hot banana peppers, chopped (optional)
salt & pepper to taste

Method
Chuck all ingredients in a bowl and mix.  Serve with corn chips or as a topping on salad, hamburgers or nachos. I ate it right away but it would be good to let it marinate in the fridge for an hour or so.

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.