New Parent Snack Basket

A few weeks ago our friends welcomed a precious baby boy into the world.  I wanted to make them some food but figured they'd likely get the typical items like baked pasta dishes, chili's and stews so I opted to do a snack basket.  Included:  Individual baggies of veggies with dip, spinach and cheese dip  with tostitos, naan bread, garlic hummus and a bottle of sparkling juice to celebrate!

Dill Vegetable Dip

1 cup sour cream
½ cup mayonnaise
2 teaspoons dried parsley flakes
1 teaspoon dill weed
pinch of salt
* Serve with assorted chopped vegetables

Garlic Hummus
1 can chick peas
2 cloves garlic, minced
2 tablespoons tahini
1 tablespoon concentrated lemon juice
2 tablespoons water
1 tablespoon olive oil
¼ teaspoon salt
¾ teaspoon cumin
*Serve with warmed naan bread.

Cookie Monster Cupcakes

I've said it before and I'll say it again.  I feel so blessed to have such a wonderful job.  Teenagers are the best! Every Friday two Parenting students get to host a kid friend activity hour in class.  They have to pick a theme, create a craft, read stories and bring in a snack.  It's amazing how much focus teenagers have when colouring with crayons.  This week was "Sesame Street" themed and I was beyond impressed with the snack.  Cookie Monster Cupcakes served with apple slices!

They used a rainbow chip cupcake mix with premade white icing.  They mixed regular sugar with food colouring for cookie monsters blue face, a half of a packaged chocolate chip cook for the mouth and black and white fondant for the eyes.  They turned out super cute and yummy! BONUS MARKS!

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Inspired Cheese Ball

A good friend of ours is amazing at making cheese balls. A master with his balls, if you will.  He has yet to reveal his secret recipe so I had to do a little ball experimenting last night.  My ball turn out pretty well, but his is far superior. Here's the recipe I came up with. 

Ingredients
1 cup (1 package) light cream cheese
1 cup old cheddar cheese, grated
1/4 cup mayo
1 tbsp Worcestershire sauce
1/2 tsp oregano
1 tbsp dried parsley flakes (for decorating the outside of the ball)

Throw everything except the parsley flakes into a stand mixer.  Mix on medium for about 1 minute or until everything is mixed.  Form into a ball and sprinkle parsley flakes.  Put into fridge to firm your ball.  Serve with crackers.

*Next time:  I'd like to add a little kick to my ball by adding some crushed chili pepper flakes. I'd also like to mix crushed pecans with the parsley flakes.  Let's face it, balls and nuts go hand-in-hand.



Writing 'balls' that many times in one post gave me so much joy.

Relish; not so delish.

I love going out for meals and I'm usually fairly easy to please at a restaurant.  As a food blogger, I feel like it's my responsibility to tell you my bad resturant experience. Relish is a relatively new gourmet hamburger joint in Wortley Village.  My husband and I have wanted to go for lunch for quite sometime and finally got around to it this past Friday after a nice long walk along the Thames River.  We were both extremely disappointed. We waited 1 and a half hours before our hamburgers came out from the kitchen and they weren't even tasty! I ordered a veggie burger that was disgusting - a soggy bean and corn patty, my husband had a beef patty that was "alright" and we split a vanilla milk shake.  Our bill came to $38.00 and wasn't worth it at all.  A heads up: Relish; not so delish.

Broccoli & Cheddar Soup

If you haven't noticed already I like to rip recipes off from restaurants.  I'm a jerk like that. If I order something that I really enjoy I always try to make an equally tasty dish at home.  Today's rip off recipe: Kelsey's Broccoli and Cheddar soup. I didn't use any cream, only 1% milk with cornstarch and it turned out VERY GOOD!

Yields 6 servings

Ingredients
4 cups vegetable or chicken stock (that's 2 bouillon cubes mixed with 4 cups of water)
4 cups of broccoli, finely chopped
1/2 cup onion, chopped
2 cups of milk
4 tbsp cornstarch added to 1/4 cup of cold water
2 cups of shredded cheddar
1 tsp dried oregano
salt and pepper to taste
2 tbsp olive oil
Method
Saute onions for 2 minutes in olive oil. Add stock, oregano, salt and pepper and bring to a boil. Add broccoli and cook until broccoli is almost cooked, about 10 to 15 minutes. Add milk, return soup to a boil.  As soon as it starts to boil, add cornstarch (mix it with 1/4 cup cold water to avoid lumping). Stir constantly, scraping the bottom of the pot, until the soup thickens. Once thickened, remove from heat immediately, and stir in half the cheese, melting into the soup. Sprinkle the second cup of cheese on tops of the bowls of soup.

Antipasto Platter

When I was at Bertoldi's last month we had an incredible antipasto platter for an appetizer.   My mom is in town for a visit and I wanted to put together a similar tray.  So freakin' yummy!

Tray items:
Assorted olives
4 year old sharp cheddar cheese
thin slices of fresh cheese bread
olive oil and balsamic bread dipper

prosciutto

spicy salami
roasted grape tomatoes

Roasted Tomato Ingredients

1 container grape tomatoes

2 garlic cloves, minced

1 tablespoons extra-virgin olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Method
Preheat oven to 400 degrees . In a glass baking dish, mix everything. Roast for 20 minutes, and then stir. Add 1 tablespoon of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes. When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened.  I precooked these and chilled them in the fridge before serving on the antipasto appetizer tray.

French Onion Soup

I find that more often then not recipes are far more complex then they need to be.  I think that's what intimidates people the most about cooking - all the steps.  Here is a very simple and delicious french onion soup recipe that I whipped together for lunch.
*keeping a package of chicken and beef bouillon cubes on hand in the pantry has been so helpful for me as many recipes call for stock.

Yield: 4 bowls

Ingredients
1 tbsp butter
1 large onion, halved and sliced
1 teaspoon flour
2 beef or chicken bouillon cubes (or 4 cups chicken or beef stock)
4 cups water
salt & pepper to taste
4 slices bread (I used white rye but french would be the best)
3/4 cup grated cheese (I used fresh Parmesan and mozzarella)
2 teaspoons Dijon mustard

Method
In a large pot over medium heat melt butter.  Add onions and cook for 15 minutes, stirring regularly.  Add flour and stir.  Pour in water with the dissolved bouillon cubes and salt and pepper.  Simmer for 7ish minutes.  in the meantime, preheat oven to 400 degrees. Pour soup into 4 oven safe bowls (I got mine from dollarama).  Top with bread that has Dijon mustard spread on it.  Sprinkle with cheese.  Bake for 10-15 minutes.  Serve!

Ham & Cheese Scalloped Potatoes

The smell and taste of scalloped potatoes always takes me back to my childhood best friend's house.  Growing up we'd spend hours together and in turn eat many meals together.  We still, to this day remain the best of friends despite us living in two different countries.  This past November i flew down to visit her new son (who I fell instantly in love with).  While visiting, I was invited to a family dinner at her parents house where the famous scalloped potatoes were served and quickly inhaled. YUM!  I've never managed to make a batch quite like her mothers.  I've realized that even if I used the exact recipe it will never taste the same because its' who makes the scalloped potatoes and who I used to eat it with that I love so much.  As I prepared this meal this morning I thought of my second family whom I love and miss dearly. 

I ended up creating this recipe myself. I included ham in it so it was more of a one dish meal instead of a side.  You can omit the ham and serve with pork chops or another entree of choice.  This dish can be prepared a day ahead of time and popped in the oven when needed.  Hope you like it!

Ingredients

5 medium potatoes, peeled and thinly sliced

1 cup grated cheese (I used a combo of a few but mostly old cheddar)
1 1/4 cup skim milk
5 green onions, chopped
 1 large onion, halved and sliced
1 cup cooked ham, cubed (small)
1/2 tsp garlic powder
2 tbsp butter (cubed to add to top after everything is layered)

Method
Preheat oven to 325 degrees.  Layer each item in a shallow bake proof dish with lid.  top with butter cubes.  Cook for 30 minutes with the lid on.  Remove lid and cook for 30 more minutes or until potatoes are tender when pierced with a fork.

Carrot Cake

Carrot cake has never been my cup of tea however I had leftover cream cheese icing from brunch on the weekend that I couldn't face tossing.  I've never made carrot cake before and I'm so glad I did.  Turns out I really DO like it.  I guess I just don't like the gross raisin packed store bought carrot cake.  Here is the recipe I used.  I didn't alter anything except for the yield and ended up halving the below recipe.  The cream cheese icing can be found on my cinnamon bun post.  Enjoy!

Ingredients

4 eggs

1 1/4 cups vegetable oil (next time I'd like to try unsweetened homemade apple sauce)
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

MethodPreheat oven to 350 degrees F. Grease a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

F.L.U. F.U.

Let me introduce you to my two new best friends....

Gravol & Green Tea Ginger Ale. 

Since Monday evening my arse has been plastered to the couch (not by choice). I have not cooked a meal since Sunday's Brunch. This is definitely a record for me. Tonight, if I can stomach it, I will attempt to cook a vegetable packed stir fry to get some vitamins into my beaten up body. Wish me luck.

Sunday Egg Casserole

I wasn't entirely sure how many people were coming for brunch so I needed something that would feed a big group. I decided on an egg casserole with ham, cheese and veggies. I served it with my mom's homemade chili sauce.  Yum!

Ingredients

1 cup cooked ham, cubed

1 onion, diced

1 1/2 cups Cheddar cheese, grated

1/2  of a red pepper, diced
6 mushrooms, sliced

3/4 cup asparagus, chopped
12 eggs
1 cup milk
3/4 cup half & half cream
1/4 teaspoon ground nutmeg
Salt & pepper to taste

MethodCook onion in a frying pan over medium heat with a splash of olive oil.  Remove from heat when they are tender (ew, gross word). In a bowl beat eggs. Mix in cream, milk, nutmeg, salt and pepper. Mix remaining ingredients into bowl. Transfer to a greased 13 X 9 inch baking dish. Bake, uncovered, at 350 for 50 minutes. Let stand 5 minutes before cutting.

Brunch Cinnamon Buns

I'd be completely ok if I never saw snow every again after the ridiculousness of this past winter.  Today I was suppose to host a brunch for a group of out of town friends.  Thanks to Mr. Winter, they weren't able to make it.  Thankfully I have a group of wonderful friends close by that stepped up to the plate (literally and figuratively) and helped eat the spread of food that I had premade.  My pitty party for one quickly turned into a great day with wonderful friends, and the food wasn't so bad either.

Cinnamon Buns (Very similar to "Cinnabon")

1 packet dry yeast

1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine or butter
1 teaspoon salt
2 eggs

4 cups flour

FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Method

For the rolls, dissolve yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs, and flour, mix well. Knead dough using your hands dusted lightly with flour for 5 mins (or throw in stand mixer). Put in a bowl, cover and let rise in a warm place for 1 hour. Roll dough flat on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. Preheat oven to 400 degrees. To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon over dough. From the long edge, roll the dough down to the bottom edge. Cut the dough into 2 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown. For icing, beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.

Yields: 1 dozen

Lemon Poppy Seed Loaf

A bunch of my wonderful friends are traveling from the GTA to the farm tomorrow for Sunday brunch.  One of the items we'll have is a lemon poppy seed loaf. I've never made it before so fingers crossed it tastes good.  I decided not to put the glaze on it since I'm also making homemade cinnamon buns with a rich icing on them.  I've included the recipe for the glaze if you decide to use it.

Lemon Poppy Seed Loaf

Ingredients

1/3 cup butter, softened

1 cup granulated sugar

1 1/2 cup of all-purpose flour

2 eggs
1/2 cup milk
1 1/2 tbsp lemon juice (about half a lemon)
1 1/2 tsp baking powder
1 tbsp grated lemon zest (about one lemon)
1/2 tsp salt
2 tbsp poppy seeds

Lemon Glaze
1 1/2 tbsp lemon juice (about half a lemon)
1 cup confectioner’s sugar
1/2 tsp vanilla

Method
Preheat oven to 350°F. In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and lemon juice. Combine well. In a separate bowl, mix together the flower, baking powder, lemon zest and salt. Gradually add to the creamed mixture alternately with the milk. Stir in poppy seeds and spread into a greased 9-inch loaf pan. Bake for 1 hour or until a toothpick comes out clean when inserted.
While the cake is cooling, prepare the lemon glaze by mixing the juice of 1/2 lemon in a bowl with the vanilla, then gradually adding the confectioner’s sugar until well-dissolved. Spread the glaze mixture over the loaf.

50.

I have slowly come to accept the fact that that grocery store and I are in a long-term relationship, whether I like it or not.  I've been trying a variety of things to make the relationship a smoother one, however haven't had much luck yet.  While doing some reading online tonight I came across a list of 50 fun things to do in a grocery store.  Hmmm, maybe these tricks will spice up my relationship with the supermarket.

1.Ask the produce manager if he happens to have any fresh Oompah Loompah fruit.
2.While holding a cantaloupe directly in front of your chest, squeeze it and smile dreamily.
3.Every time you turn the corner with your shopping cart, shout "Wheeeeeeeeeeeee!"
4.Go up to the manager and tell him or her that you've lost your mommy.
5.While waiting in line at the checkout, juggle some lemons.
6.Tiptoe stealthily up and down the aisles - and around corners - with a magnifying glass.
7.While scratching frantically, ask the manager if he or she has anything for body lice.
8.After visiting the bakery section, go up and down the aisles exclaiming, "My buns are squishy!"
9.While arguing with an invisible friend, you proceed to play tug-of-war over an item.
10.Hold your nose while standing in line at the meat department.
11.Ask the deli clerk how much potato salad it would take for two people to comfortably wrestle in.
12.Fake cell phone conversation: "Doctor, I couldn't possibly have malaria. That was weeks ago!"
13.Start doing a river dance in front of the corned beef.
14.Tell the checkout cashier that you have to hurry, or your spaceship will leave without you.
15.Tell the checkout bagger that you knew him in a former life, and ask why he left without a note.
16.Ask someone if they saw your picture in the post office and remark that it was one of your best.
17.On a hot summer day, ask the manager if someone can help you clean the snow from your car.
18.Tell a customer that you're from the future and have just zapped back for an historic vacation.
19.Walk around holding a copy of the Scarlet Letter while sporting a big red "A".
20.Ask a clerk if you can test several types of deodorant before making a decision to buy one.
21.Using a stethoscope, listen intently to several coconuts in the produce aisle.
22.Tell one of the lobsters that you've brought the potion to turn him back into a man.
23.Run up to the fresh vegetables in the produce aisle and yell, "Boo!"
24.Play peek-a-boo with a little old lady while waiting in the checkout line.
25.When the clerk in the deli asks for your order, mime it.
26.Walk around smoking an invisible cigarette - and get great satisfaction from it.
27.Pretend to cook a meal using the pots and pans in the housewares aisle.
28.Bring a concealed whoopie cushion with you and activate it every couple of minutes.
29.Ask if anyone has seen your pet snake - he was just in your pocket a minute ago.
30.While waiting in the deli line, pretend to read an invisible book - be sure to turn the pages.
31.Hold up a can of bug spray and ask someone what type of cracker would go best with it.
32.Shout out, "OK, who squeezed my melons?!"
33.If you see someone offering samples, keep circling like a shark and snatch snacks at each pass.
34.Invite other customers to join you in a game of limbo using a pepperoni stick.
35.Go up to a dead fish on ice, sob and say, "We were supposed to be married on Saturday!"
36.In the middle of one of the aisles, scream, "Food fight!"
37.Stand in front of the ice cream freezer, look intently at it, and scream intermittently.
38.Squirm around a lot and shout, "Quick - where's the hemorrhoid cream?"
39.Pick up bananas at random; act as though you're on the phone and say, "Sorry, wrong number!"
40.Point accusingly at one of the cucumbers and say, "I thought I told you to wait in the car!"
41.Holding a flea collar, ask a clerk how you get the flea to hold still so that you can put it on him.
42.Look for someone holding a jar of honey, and then explain that this is actually bee vomit.
43.Every time you pass a particular type of meat, imitate the sound of the animal.
44.Walk down the aisles like a turkey, while opening your eyes as wide as physically possible.
45.As you pass the lettuce, turn toward it, fold your arms and say, "You're out of your head!"
46.Pick up a jar of pickled pig's feet and - in a distraught voice - say, "Oh, no! It's Babe!"
47.As you pass people in the aisles, look startled and run in the opposite direction.
48.Bring a ventriloquist dummy and argue about what to buy for dinner as you go through the store.
49.Tell the produce clerk that the bananas are fighting again, and that they're all getting bruised.
50.Tell the manager to call for a clean-up in the laxative aisle.

I likie.   :)

first time meatloaf.

Meatloaf isn't something I grew up eating so its never been on my radar.  I decided to give it a try tonight and it turns out meatloaf isn't as nasty as it sounds.  Why couldn't it have a prettier sounding name though?  Tourtiere really got the better part of that deal.  This took about 5 minutes to prep - a really simple recipe.

Ingredients

1.5 lbs (about 0.65 kgs) extra lean ground beef (or ground chicken)

1 package onion soup mix

1/2 onion, diced (I didn't put this in but wish I had)

1 egg

1/2 c bread crumbs

3/4 c milk

pepper to taste

3 tbsp brown sugar

1/3 cup ketchup

Method
Mix everything except brown sugar and ketchup together in stand mixer. Transfer to loaf pan. Mix remaining ingredients together and pour on top.  Cook at 350 for 1 hr 10 minutes or until no longer pink on the inside.  Serve with a salad to counteract the meatiness.

Shepherd's Pie

I'm one of 'those people'.  You know, the one's who like to mix all their food together on their plate? Yup, that's me.  I don't care if my pasta touches the Caesar salad, or if I get gravy on my peas.  One dish meals, in my opinion, are fan-freakin-tastic.  I've made Shepherd's pie once in my life, and if I'm being honest, it was balls.  Tonight was attempt number 2 with a different recipe (a combo of 5 different recipes I found) and SUCCESS!  I'm pumped to have a lot of leftovers for lunches.

Ingredients
4 medium potatoes, peeled & cubed
1 package extra lean ground beef
1 cup carrots, chopped
1/2 cup frozen peas
1 onion, diced
splash olive oil
1 cup stock (chicken, beef or vegetable)
2 tbsp ketchup
2 tsp Worcestershire
1/2 c cheese, grated (I used mostly old Cheddar and a little fresh Parmesan)
sprinkle of garlic powder
1 tsp butter
2 tbsp flour

Method
Preheat oven to 375 degrees.
Peel, wash, chop and boil potatoes.  While they cook, add onion to a frying pan with the olive oil.  Cook until onions are clear. Add beef.  Cook until browned. Add flour and stir.  Add stock, ketchup and Worcestershire sauce.  Mix and cook for three minutes.  Spread beef mixture on bottom of oven safe dish. Throw carrots and peas in microwave for 4 minutes. Spread them over the beef.  Once potatoes are soft, drain them and add butter, salt, pepper and garlic powder.  Beat with electric mixer.  Spread on top of peas and carrots.  Sprinkle grated cheese on top.  Bake for 15 minutes uncovered.  Broil on high for 2 minutes.  Serve! 
Serves 6 people

Pressure is on...

Valentine's evening was spent at home in my sweat pants and hoodie, cooking. The perfect evening - truly!  My husband was Mr. Sneaky Pants and sent me a dozen roses at work yesterday.  So romantic!  Pressure was on to make pretty amazing dinner.

The menu:

King Crab Legs with garlic, lemon butter

Roasted asparagus with crumbled goat cheese

fresh sour dough bread dipped in olive oil and herbs

Roasted Asparagus Ingredients

1 bunch asparagus, ends removed

1 tbsp olive oil

1 tsp balsamic vinegar

salt & pepper to taste

goat cheese

Method

 Toss asparagus with all ingredients until coated.  Spread onto cookie sheet and cook at 425 degrees for 8 minutes. Plate and sprinkle goat cheese crumble on top.

Bertoldi's

The husband and I decided to hit the town for a lovely Valentine's dinner on the weekend to avoid the 'rush' on Valentine's day.  We tried out a place that we've never gone to before and we were beyond impressed.   We would highly reccomend everything we ate.  This is what we ordered:

Zio's Platter: A combination of freshly roasted porketta, prosciutto cotto (cooked) and prosciutto crudo (cured), calabrese salami, cacciatore salami, padano cheese, roasted green and black olives, cipollini onions, roasted cherry tomatoes, dry figs and Bertoldi bread sticks.

Ravioli: Pasta filled with spinach, ricotta cheese, fresh basil and served with our rich tomato or bolognese sauce.


Chicken Parmigiana: Fresh breast of chicken, breaded with a light Italian seasoned crumb and topped with mozzarella cheese.

The wine selection is quite extensive - I could have sat there all evening snacking on olives and drinking red vino.  I still believe that I'm a blonde Italian.  If you are looking for a place to go for dinner in the London area, Bertoldi's is fantastic and very reasonably priced.

Love is in the air...

Happy Love Day

I couldn't resist baking a batch of my favourite cookies tonight...

Taco Dip with Homemade Seasoning

A relatively last minute get together with my lovely sister and brother-in-law is happening here shortly to watch the Grammy's.   I needed a quick appetizer type recipe with items I have laying around.  I came up with a quick, make-shift  layered taco dip recipe.  There are a million and one recipes out there for this type of thing but this is what I created.  Hope it tastes good....

Taco Seasoning
Ingredients

1 tbsp. chili powder

1 tsp. paprika

1 tsp. crushed dried red pepper flakes

1/2 tsp. dried oregano

1/2 tsp group cumin

1/2 tsp garlic powder
1 tsp. salt

pepper to taste

Method

Mix everything together. Wow, difficult eh?

Taco Dip

Ingredients
taco seasoning (see above)
1 package light cream cheese
3/4 c low fat sour cream
3/4 c salsa
1 cup lettuce, shredded
3/4 c old cheddar cheese, grated
guacamole (click HERE for my recipe)

Method
Mix taco seasoning, cream cheese and sour cream thoroughly.  Spread on bottom of dish.  Spread guacamole on top.  Pour over salsa.  Sprinkle lettuce and finish with the grated cheese.  Ideally this should sit for a few hours before serving to let the  spices activate and diffuse.  Serve with tostitos. 

fluffy pancakes

I woke up this morning and the second thing that came to mind was 'It's a pancake type of morning'.  The first thing that came to mind - -  flashbacks of high school lovebirds plastered up against the gym walls last night.  This lucky girl was a chaperon at our very eventful high school semi-formal.  Not only is it a pancake type of morning, it's also a Bailey's in my coffee to try to forget about last night, type of morning. 

I realize that I've posted a pancake recipe before, however that one is more of a crepe style pancake.  This recipe is great if you are looking for a traditional, fluffy type of pancake.  ENJOY!

 Ingredients

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
1 egg

2 tablespoons butter, melted

cooking spray

Directions

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.  Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Makes 8 medium pancakes

mac & cheese phone call...

Jill: "I have no clue what to make for dinner tonight"

Katie: "Homemade mac & cheese"

Jill: "Done."

If only meal ideas came that easily every time (that's what she said).  As mentioned in a previous post, Katie isn't much of a cook.  She has certainly redeemed herself with this recipe (if you can even call it that...). 

Jill: "OK can you tell me the recipe"

Katie: "Sure.  Maybe a bag of pasta, something like that. Cook it and put a layer down.  Sprinkle some garlic salt and pepper then put some dopples of butter, like 9 of them or something."

Jill: "Are dopples like cubes?"

Katie: "No, more like when you use a lath on a piece of wood.  The wood shavings that come off...those are like dopples.  9 of them.  Then sprinkle flour on.  Sort of like it's a light dusting of snow.  Add grated cheese and repeat until the dish is full. Oh yeah, and milk.  Maybe like a 1/2 cup or something."

As you can see, Katie is quite technical and exact with her cooking.  Props to Katie, because it turned out!  Here is how I translated Katie's 'recipe'.

Ingredients

6 - 8 cups cooked pasta

1 1/2 - 2 cups grated cheese

2 tbsp butter (I'd omit the butter next time- all that cheese provides quite of bit of grease...)
1 tbsp flour

1/2 tsp garlic powder

1/2 cup milk

salt & pepper to taste

Method

Cook pasta.  In an oven proof dish (with lid) put 1/3 of the pasta in the bottom.  Sprinkle with garlic powder, salt, pepper and flour. Add 1/3 of the cheese. Repeat twice more.  Add milk over top.  Cook covered at 350 degrees for 35 minutes.  Uncover and cook for 5 additional minutes.  Serve immediately.  I had it with ketchup. Yum!

Flu & Food.

I cheated. Again. But I have an excuse...

My husband just finished battling a bout of the stomach flu. I called home when I left work to see if he wanted me to grab anything he said "Chinese food". Hmm, ok - interesting choice after upchucking all day.  I didn't think Chinese take-out would mix very well with the stomach flu (MSG, grease etc.) so I decided to stop by the grocery store and grab some ingredients to make our own Chinese food.  The cheating part...packaged seasoning and frozen spring rolls.  I feel guilty.... but because of this I was able to whip up a 'homecooked' Chinese meal for the hungry hubster in a half hour.  Although the packaged seasoning was good, the sodium content was too high for my liking.  Next time I make Chinese food I will be making my own seasoning. The menu: beef and broccoli, chicken fried rice and shrimp spring rolls.  Although I used some processed items I'm fairly confident that my meal was far healthier and fresher than takeout.  My husband even said that he much preferred my rice to the takeout kind. Brownie points for both of us.

Beef & Broccoli Ingredients
1 package Beef & Broccoli seasoning
2 quick fry beef steaks (very thin!), cubed

1/2 onion, chopped

3/4 head of broccoli, chopped

Method

Over medium heat cook beef on frying pan until almost browned.  Add onion. Cook 3 minutes.  Add broccoli and cook until desired crispiness.  Add seasoning mixture (with correct amount of water and soy sauce) and cook for 2 minutes.  Serve immediately. 

Chicken Fried Rice Ingredients

1 package fried rice seasoning

2 cups cooked rice (whatever your favourite kind is. I used Basmati - YUM!)

1 chicken breast, cubed

splash of olive oil

2 eggs, beaten (that's what she said)

3 green onions, sliced (I used diced onion because I didn't have green - green would have been better)

1/2 c frozen peas

1/2 celery, chopped

2 tbsp soy sauce

Method

Cook up your rice. Set aside.  Over medium heat, cook chicken breast in a splash of olive oil in a large fry pan until no longer pink.  Add onion, peas and celery.  Push to side of pan. Pour beaten eggs on empty side of pan.  Break into tiny pieces as it cooks.  Add rice to pan and mix everything together.  Sprinkle on fried rice seasoning and add soy sauce.  Mix thoroughly.  Serve.

Balls.

My sister-in-law will gag when she reads this, but I'm 99.99% certain that peanut butter and chocolate is the absolute BEST combination ever. Care to challenge me and my highly valid statistic? In my opinion, every dessert should have some form of P.B in it. Today was yet another snow day for us teachers so I decided to try out a dessert that I've never attempted to make before. Peanut butter balls it was. Holy $&!^, these things are amazing!  I'm pretty sure I'll be dreaming of these balls tonight. (that's what she said).

Ingredients

1 cup peanut butter

1/4 cup butter

2 cups confectioners' sugar

1 1/2 cups rice crispy cereal
1 1/2 cups semisweet chocolate chips
*makes 2 dozen

Method

Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator. Melt chocolate in double boiler (or microwave - but keep an eye on it! Stir often)  Coat balls with chocolate and place on cookie sheet and chill until firm. balls. firm. ha! 

Frittata

Frittata makes me think of the "The O.C."... Sandy was a Frittata man.  I'm fairly certain the only person that will understand this is my university room mate who would watch The O.C. with me, religiously before, between and after our lectures.  When I came home and realized that I had 2 dozen eggs in my fridge I had to figure out something to have for dinner that contained a lot of eggs.  Frittata it was.  I'd never made or eaten frittata before, but I will certainly keep it in the rolodex of easy, go-to recipes.  Great for breakfast, lunch or dinner.

Ingredients
6 eggs, beaten (that's what she said)
1/4 c grated cheese (I used Parmesan and mozza)
1.2 tsp pepper
pinch of salt
1 tsp butter
1/2 c broccoli, chopped
1/2 c fresh spinach,  chopped
2 tbsp onion, minced
1/3 tsp dried parsley

Method
Preheat oven to broil setting. In medium size bowl, using a fork, blend together eggs,cheese, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add veggies and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
*Next time I'll add tomato and meat to the mixture.  Perhaps some turkey bacon or cubed ham. 

No wait pizza dough

Our last food lab for my Food & Nutrition students was homemade pizza.  Pizza happens to be my favourite food - coincidence?  I think not!  Oh, the joys of being a teacher!  My students were beyond excited about this lab because non of them had made homemade dough before. This is a very basic dough that requires no rising time.  Even after smelling pizza all day on Thursday and Friday I was still craving to make it myself at home, so the hubby and I made it for dinner tonight.  His side: MEAT, My side: VEGGIES & HOT PEPPERS! 

Ingredients
3/4 c warm water (NOT cold, NOT hot!)
1 package active dry yeast
1 tsp sugar
3/4 c whole wheat flour
3/4 c white flour
1/4 tsp salt
1 tbsp yellow cornmeal
1 tbsp olive oil
*cornmeal to sprinkle 

Preheat oven to 450 degrees.  Lightly oil a pizza pan.  In a small bowl mix warm water, yeast and sugar.  Let sit for 5 minutes. Stir once.  In a large bowl, stir together flour, salt and cornmeal.  Add yeast mixture and olive oil and knead into a smooth dough, about 10 minutes.  Sprinkle a work surface with cornmeal and roll out dough to fit on pizza pan.  Crimp edges, spread on a can of pizza sauce and add your favourite toppings.  Paint olive oil and garlic powder over crust. Bake 10-15 minutes.

Prime Rib & Yorkshire Pudding

When prime rib is on sale at the grocery store I always grab one and toss it in the freezer.  One of our favourite meals is prime rib served with Yorkshire pudding - heart attack on a plate, but oh so delicious!  Pure comfort food on a ridiculously cold Sunday evening.   When purchasing a prime rib the general rule is 1 rib for every two people.

Prime Rib

Ingredients

prime rib (I used a 2.5 lb, 1 rib roast)

freshly ground sea salt & pepper to taste

Method

Preheat oven to 500°F. Generously sprinkle salt and pepper all over the roast. After 15 minutes on 500°F, reduce the heat to 325°F. When I did this my kitchen was a little smokey and I had to open the back door for a few minutes to avoid the smoke alarm going off.  To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving into thick steaks. The roast will continue to cook while it is resting. A lot of people miss this step when cooking good cuts of beef.  Patience...

While you let your meat rest (that's what she said), cook your Yorkshire pudding.

Yorkshire Pudding  (makes 6 muffin sized puddings)
Ingredients
1 1/2 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tbsp butter

Method
Preheat oven to 375 degrees. In a medium bowl, beat egg with milk. Stir in flour. Set aside. Divide butter evenly into the 6 cups of a muffin tin. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees, and bake 25 minutes more or until puffed and golden.

* these deflated as soon as I took them out of the oven. Great flavour, but didn't look as good as others' I've made.  Perhaps if I left them in for a few minutes longer it would have worked better...

Gravy

To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Stir in 1 to 2 tablespoons of flour into fat. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Add 1/2 - 3/4 cup chicken stock and/or milk (depending on how much gravy you need). Season the gravy with salt and pepper.

Serve prime rib and Yorkshire pudding with a fresh, steamed vegetable like broccoli or asparagus.  COOK.EAT.BE MERRY.

wine-ohhhh! (that's what she said)

On Thursday I taught my last three lessons of semester one, which meant it was time to celebrate!!  I headed to the grocery store, grabbed some fresh PEI muscles then onto the LCBO and 'accidentally' purchased 4 bottles of wine. I wasn't alone in my intense urge to sip on some amazing red wine.  I ran into another teacher doing the same thing - Phew!  Once home I filled a glass with 'Open', a Cab, Merlot blend from the Niagara region that I've never tried.  It was amazing; likely the reason why I didn't get to blogging this recipe that night... 

Anyway, I made a bed of fettuccini noodles and muscles simmered in a white wine, garlic sauce.  Cooking with white wine produces the most amazing aroma ever! Yum!  This recipe is for one, since my husband doesn't eat shellfish.  Simply double if you are making it for two.  Hope you like it!

Ingredients
1 - 2 lb fresh muscles (depending on if its an entire meal, or a side)
2 medium tomatoes, diced
4 cloves garlic, minced

1/2 onion, chopped

1 tbsp olive oil

1 - 1 1/2 dry white wine

1/4 c frozen chopped spinach, thawed (optional)

a few pinches cayenne pepper

1/2 tsp dried parsley

salt & pepper to taste

fresh Parmesan, grated

Method

Soak muscles in cold water for 10 minutes.  discard the muscles that aren't closed all the way.  In a large saucepan, over medium heat, warm olive oil.  Add garlic, onion, salt, pepper, cayenne pepper and parsley and cook for a few minutes.  Turn heat up slightly and add tomatoes, spinach and wine.  Simmer for about 3 minutes to cook out some of the alcohol. Add muscles and cover for 7 minutes, until muscles open up.  If any of them don't open, discard them.  I served over a bed of fettuccini, sprinkled with fresh Parmesan cheese.  I would have preferred to serve in a bowl with a few slices of french bread, as the pasta was too bland.      

Classroom fun!

There are only 4 more days of classes before we are into exams, so this week I wanted to do a fun activity with my incredible Parenting class.  I had to come up with a creative, no-cook food lab that would be suitable for little kids to make, while being nutritious.  Kiddie kabobs and fruit sushi it is!  My students were very pleased with the outcome. 

Kiddie Kabobs:

You will need cubed cheese, turkey kielbasa, green pepper and whole cherry tomatoes.  Using wooden skewers, alternate each item until it's full.  ENJOY! (This picture is of one of my students creations)

Fruit Sushi:

Spread peanut butter, honey, jam or nutella over a large whole wheat wrap.  Thinly layer slices of banana and strawberries over top.  Roll up tightly adding peanut butter (or whatever you used) to the seam to act as "glue".  Slice into sushi sized pieces.  ENJOY!

A case of the chills...time for Stew!

Heating our home with wood definitely has its benefits, however when I arrive home after a long day at work to a cold house those benefits don't seem so clear anymore.  The perfect solution for a case of the chills - - homemade beef stew.  I didn't follow a recipe and just started throwing items in a pot.  I inhaled a bowl and am very happy with the final product.  Hope you like it too!

Ingredients

2 carrots, peeled & chopped

3 celery ribs, chopped
2 large potatoes, peeled & cubed
1 onion, sliced
3 cloves garlic, minced
1 package stewing beef, cubed
1/2 tsp sage
1/4 tsp salt
1/2 tsp pepper
1 tsp basil
2 tsp oregano
1 1/2 cups chicken stock (adjust amount depending on desired soupiness- hm, I think I made that word up)

Method
Using a large saucepan, over medium heat, brown meat with onion, garlic and all spices/herbs. Stir frequently.  Before meat is cooked all the way through, add everything else.  Cover and simmer for 1.5 hours. I didn't have to add flour to thicken it because I cooked it along enough that the starch from the potatoes thickened it up a little.  Serve with a warm, fresh dinner roll. Enjoy!

Flour Tortillas & Burrito Filling

Over the last few years I've been trying to move away from processed foods. Don't get me wrong, every now and then I really enjoy premade meals like a frozen pizza or Kraft Dinner.  I'm the first to admit that prepared foods are convenient and sometimes yummy, but home cooking is economically and nutritionally wise and often tastes far better then the packaged stuff.  It blows my mind when I read the ingredient lists of certain foods.  A rule I teach my nutrition students is if you can't pronounce it, try to avoid it.

One item that I always purchase without thinking twice is flour tortillas for fajitas, burritos and tacos, but tonight I decided to make my own.  A lot of packaged bread products (muffins, wraps, etc.) have preservative and a ridiculous amount of fat to extend their shelf life and keep them soft and looking pretty. When you make items at home you know exactly what it is you are eating and often the sodium and fat content is far lower.   These tortillas turned out great!  Super easy and only four ingredients.
Yields: 8 large tortillas

Ingredients

3 cups flour

1 tsp. salt

1/3 cup vegetable oil

1 cup warm water

Method
In stand mixer with dough hook, combine all ingredients and mix on speed 2 until it forms a dough (or mix with wooden spoon in bowl).  Roll dough into a big ball and take about an 2 inch pieces off (for large size tortilla).  On a floured surface using a rolling pin, roll dough pieces into circles.  Cook on stove top over medium heat in an ungreased skillet until there are little brown specks.  Flip and do the same on the other side.  Fill tortillas with whatever you like!  Make a wrap sandwich, tacos, fajitas or a yummy crepe style dessert.  We made chicken burritos.  See below for recipe.

Ingredients
2 chicken breasts, cubed
1/2 onion, chopped
1 tomato
1/2 can refried beans
1/2 tsp cayenne pepper

2 tsp chili powder

2 tsp ground cumin

1/4 tsp salt

1 tsp garlic powder

1/2 cup water

*sour cream, grated cheese, lettuce and salsa for on top

Method
Cook chicken cubes over medium heat in a skillet until cooked through.  Add remaining ingredients and simmer for 10 minutes, stirring regularly. Serve on homemade tortillas and top with sour cream, cheese, lettuce and salsa if desired.

Quick & Easy (that's what she said) Mini Quiche

When I finally arrived home from work last night I couldn't face putting together a home cooked meal so we opted to go out for dinner to The Keg.  That place is hands down, my favourite restaurant.  The atmosphere, service, food and wine always exceeds my expectations.Typically after a stressful day I find relief in preparing a nice meal.  Not last night!  I woke up this morning refreshed and with an itch to create something new for breakfast.  I decided to whip up some mini quiches.  I have to admit, I cheated.  I used prepared tart shells.  Meh, oh well! The great thing about quiche (and omelets) is that you customize them to you.  I ended up putting tomato in half of them since my husband in not a fan.  They turned out great! Here is what I did.

Ingredients
12 prepared tarts shells
3 eggs
2 tbsp minced red onion (or regular)
1/2 medium tomato, diced (if you are putting in all 12 quiche use a whole one)
1/2 c broccoli, stems removed, diced
1/2 c assorted cheese, grated (I used fresh Parmesan, medium Cheddar and Havarti)
salt & pepper to taste

Method

Thaw prepared shells for 10 minutes at room temperature.  Mix remaining ingredients in a bowl with a fork until egg is frothy.  The more air you add to the egg, the fluffier the quiche will be. Put shells on a baking sheet and fill with egg mixture.  Leave some room for the egg to rise. Bake at 375 degrees for 20 minutes.  Serve warm with chili sauce or on there own.  ENJOY!

Future modifications:  Next time I'm going to make my own shells.  I'd also like to make 3 or 4 different kinds to add more variety (using spinach, cubed ham, asparagus, etc.)