tag:blogger.com,1999:blog-81826843551543270242024-03-14T05:55:29.251-04:00The Stimpson Soup KitchenThis is the place where I share my favourite foods; gluten-free, lactose-free and regular home cooking recipes! I also occasionally share my scrapbooking accomplishments!! I endeavor to ensure the recipes I publish are quick, easy to prepare and contain ingredients that you will find in your local grocery stores. ENJOY!Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.comBlogger267125tag:blogger.com,1999:blog-8182684355154327024.post-77502865623660438702017-01-13T15:38:00.001-05:002017-01-13T15:38:47.214-05:00Shakshuka<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIP_BL1VlapQrAN8efLz4WxTP3gsyKu9Fxum9wQojBACTrIWfqT_CFNOUSY2iYtKk5eK-dQ5q3laUxmd0O7SNzsl-y7r8evGllpVWuN86Bnpkn-mqXkfNdI7RO9IOBVzuU0l6CSDRwNg/s1600/20170112_175822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIP_BL1VlapQrAN8efLz4WxTP3gsyKu9Fxum9wQojBACTrIWfqT_CFNOUSY2iYtKk5eK-dQ5q3laUxmd0O7SNzsl-y7r8evGllpVWuN86Bnpkn-mqXkfNdI7RO9IOBVzuU0l6CSDRwNg/s320/20170112_175822.jpg" width="320" /></a></div>
I needed a recipe that was not only quick and tasty, but wanted it to be simple and clean too - plus who doesn't love breakfast for dinner? Shakshuka is a dish usually eaten for breakfast in Israel, although with a side salad it is a lovely light vegetarian evening meal. Made in one skillet it hails from Libya and has many variations. This version included items that I had available in my pantry!<br />
<br />
<div style="text-align: center;">
<span style="color: #cc0000;"><span style="font-size: large;"><b>SHAKSHUKA</b></span></span></div>
<div style="text-align: center;">
<span style="color: #cc0000;"><span style="font-size: large;"><b> </b></span></span><i><b>Ingredients:</b></i></div>
<div style="text-align: center;">
1 tbsp extra virgin olive oil<b></b></div>
<div style="text-align: center;">
1 diced onion<b></b></div>
<div style="text-align: center;">
1 clove garlic, minced<b></b></div>
<div style="text-align: center;">
1 seeded and diced red or green pepper</div>
<div style="text-align: center;">
28oz can diced tomatoes (I use low-sodium)<b></b></div>
<div style="text-align: center;">
1 can tomato paste<b></b></div>
<div style="text-align: center;">
1 tsp chili powder<b></b></div>
<div style="text-align: center;">
1 tsp ground cumin<b></b></div>
<div style="text-align: center;">
1 tsp paprika<b></b></div>
<div style="text-align: center;">
Pinch of cayenne<b></b></div>
<div style="text-align: center;">
Pinch of sugar (optional)<b></b></div>
<div style="text-align: center;">
Salt & pepper, to taste<b></b></div>
<div style="text-align: center;">
5 - 6 eggs<b></b></div>
<div style="text-align: center;">
1 tbsp chopped, fresh parsley</div>
<ul>
<li>Heat olive oil in skillet. Saute onions and peppers over medium high, stirring often, until softened. Add garlic; saute for an additional minute. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPk61rhU3GfhXDi8IJoB8L5hErHggcb_PF9YmqTWydFZBQB-S77y5wImwcnWQXNJ91ekuRgGS9rAzvgoQX4gSGfIVoNg_LQaqUwD-snKfq7DFGjNgpzSR5IQk6zG04_v_irYCE5Z9NBY/s1600/20170112_174150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPk61rhU3GfhXDi8IJoB8L5hErHggcb_PF9YmqTWydFZBQB-S77y5wImwcnWQXNJ91ekuRgGS9rAzvgoQX4gSGfIVoNg_LQaqUwD-snKfq7DFGjNgpzSR5IQk6zG04_v_irYCE5Z9NBY/s320/20170112_174150.jpg" width="320" /></a></div>
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</li>
<li>Add tomatoes, tomato paste, and spices. Stir to combine well. Simmer over medium heat for 5 to 7 minutes, or until it reduces and thickens. Add salt, pepper and sugar to taste.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3JkHi91Py9fOPr6jB7PhyEE8OU-wvoo-rKDV-VfTilLwIAyTvGcBQWPkLOGTt8JwoGHpuCyovzUEE-PmtAmRsMzh6Z-NHzi3q4O8qEp-JsbFvBZDGQLub-PakomVkDUFmIYSNtkoIfw/s1600/20170112_174601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3JkHi91Py9fOPr6jB7PhyEE8OU-wvoo-rKDV-VfTilLwIAyTvGcBQWPkLOGTt8JwoGHpuCyovzUEE-PmtAmRsMzh6Z-NHzi3q4O8qEp-JsbFvBZDGQLub-PakomVkDUFmIYSNtkoIfw/s320/20170112_174601.jpg" width="320" /></a></div>
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<li>Crack the eggs, one at a time, directly over the tomato mixture, spacing out evenly.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuL_rP9M9Gbe2O2rsgnnTZeHLpbstiFO6asbrFJ1V6-RRr8TtgPbADHLmZWgO66iXUrMgxyq-hZZmhR9IhywtQdckDSqxE8PqefmPUfD5UkIhQAWPBQk_WC3U7CyRNlJ71Rqm-GxMd1Q/s1600/20170112_174839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuL_rP9M9Gbe2O2rsgnnTZeHLpbstiFO6asbrFJ1V6-RRr8TtgPbADHLmZWgO66iXUrMgxyq-hZZmhR9IhywtQdckDSqxE8PqefmPUfD5UkIhQAWPBQk_WC3U7CyRNlJ71Rqm-GxMd1Q/s320/20170112_174839.jpg" width="320" /></a></div>
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<li>Cover the skillet and allow to simmer for 10 to 15 minutes or until the eggs are cooked and the sauce has really thickened.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIP_BL1VlapQrAN8efLz4WxTP3gsyKu9Fxum9wQojBACTrIWfqT_CFNOUSY2iYtKk5eK-dQ5q3laUxmd0O7SNzsl-y7r8evGllpVWuN86Bnpkn-mqXkfNdI7RO9IOBVzuU0l6CSDRwNg/s1600/20170112_175822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIP_BL1VlapQrAN8efLz4WxTP3gsyKu9Fxum9wQojBACTrIWfqT_CFNOUSY2iYtKk5eK-dQ5q3laUxmd0O7SNzsl-y7r8evGllpVWuN86Bnpkn-mqXkfNdI7RO9IOBVzuU0l6CSDRwNg/s320/20170112_175822.jpg" width="320" /></a></div>
</li>
<li>Turn off heat, sprinkle chopped parsley over entire dish.</li>
<li>Serve with toasted flat bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVolrWazbs-1su1rqB0lAUzj0309cCS4h-kiWxXkta-zwHQfxBfrv2zayZivaB0rg5msdgC2Pyc7TTy1O4QZokeREVwu5op0hduzM4pvnTz-OjLYmGa__3dwmJWarU3uTY33AMWic6A8w/s1600/20170112_180346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVolrWazbs-1su1rqB0lAUzj0309cCS4h-kiWxXkta-zwHQfxBfrv2zayZivaB0rg5msdgC2Pyc7TTy1O4QZokeREVwu5op0hduzM4pvnTz-OjLYmGa__3dwmJWarU3uTY33AMWic6A8w/s320/20170112_180346.jpg" width="320" /></a></div>
</li>
<li>ENJOY!<b> </b><i><b> </b></i></li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-79094732430422599952016-11-16T10:54:00.000-05:002016-11-16T10:54:01.063-05:00Buffalo Chicken Twice Baked Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p9M2889uWsl5oZTRRUQWxx7Xhxpnnp7g-9Y8kjKdpzPCd8y_BOj4v5n_lU5bmoADbOMlCb5Np5nLOLmT7bMqclt_uE_1H5ajeUAwJVa7Kb-dCqZ3WzNeotb2GADJGWt6cNJdnmNS_UQ/s1600/20161114_220134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p9M2889uWsl5oZTRRUQWxx7Xhxpnnp7g-9Y8kjKdpzPCd8y_BOj4v5n_lU5bmoADbOMlCb5Np5nLOLmT7bMqclt_uE_1H5ajeUAwJVa7Kb-dCqZ3WzNeotb2GADJGWt6cNJdnmNS_UQ/s320/20161114_220134.jpg" width="320" /></a></div>
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I found this recipe on Facebook and had it bookmarked for the longest time. After back-to-back classes of Pilates and yoga, I was <u>hungry</u>!!! I bought a rotisserie chicken on my way home and had the rest of the ingredients on hand. </div>
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This is easy, flavourful, filling and healthy - you HAVE to try it!!!</div>
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<div style="text-align: center;">
<span style="color: #e69138; font-size: large;"><b>BUFFALO CHICKEN TWICE BAKED SWEET POTATOES</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
4 medium sized-sweet potatoes</div>
<div style="text-align: center;">
2 heaping cups shredded cooked chicken</div>
<div style="text-align: center;">
1/2 cup diced yellow onion</div>
<div style="text-align: center;">
1/2 cup finely diced celery</div>
<div style="text-align: center;">
1/2 cup shredded carrot</div>
<div style="text-align: center;">
2 tsp coconut oil</div>
<div style="text-align: center;">
1/4 cup mayonnaise</div>
<div style="text-align: center;">
1/4 cup buffalo sauce (I used Frank's)</div>
<div style="text-align: center;">
1 tsp garlic powder</div>
<div style="text-align: center;">
1 tsp dried dillweed</div>
<div style="text-align: center;">
1/2 tsp smoked paprika</div>
<div style="text-align: center;">
1/4 tsp red pepper flakes</div>
<div style="text-align: center;">
1/4 tsp cayenne pepper</div>
<div style="text-align: center;">
Salt and black pepper, to taste</div>
<div style="text-align: center;">
Sliced green onions, fresh parsley, cubed avocado (optional toppings)</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Preheat oven to 400F. Wash sweet potatoes and prick skins with fork. Place in oven on a rimmed baking sheet lined with parchment paper, and bake for 45 mins to 1 hour (or until soft)</li>
<li style="text-align: left;">While the potatoes bake, heat oil in a skillet and saute celery, onion and carrot over med-high heat until softened. Transfer to a medium-sized mixing bowl and set aside.</li>
<li style="text-align: left;">When sweet potatoes are cooked, cut in half lengthwise, scoop out most of the flesh leaving a thin layer so the skins maintain their shape. Combine with the celery mixture.</li>
<li style="text-align: left;">Add shredded chicken to the bowl, along with the mayonnaise, buffalo sauce and spices. Season with salt and pepper.</li>
<li style="text-align: left;">Scoop mixture back into the potato skins and bake for 20 minutes more in a 350F oven.</li>
<li style="text-align: left;">Sprinkle each potato with optional toppings.</li>
<li style="text-align: left;">Serve and ENJOY!!</li>
</ul>
<div style="text-align: left;">
**I unfortunately scooped too much of the flesh out of the potato skins and they crumpled. Instead I placed the mixture in small serving dishes, baked them in the dishes and served as you see in the photo!</div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-45926955201364692762016-08-04T12:35:00.000-04:002016-08-04T12:35:36.887-04:00Crustless Caprese Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUjYcQnxoXV3jt2FJ9qWyKaTQ1AFfUE0yTsHDdWEmCrJTDjN-Dj0IMHDu6iFlQxSAu_jg8MBsgN3aWV6WG_5kiHq-C75A1QLeBEn5mMBfTUjAxdivD9Vh2OTPDcrnz2zp0bdbf5RgyRA/s1600/20160803_191610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUjYcQnxoXV3jt2FJ9qWyKaTQ1AFfUE0yTsHDdWEmCrJTDjN-Dj0IMHDu6iFlQxSAu_jg8MBsgN3aWV6WG_5kiHq-C75A1QLeBEn5mMBfTUjAxdivD9Vh2OTPDcrnz2zp0bdbf5RgyRA/s320/20160803_191610.jpg" width="320" /></a></div>
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<br />
Since I can't stand baking in any form, making pastry is a painful ordeal for me (plus we are gluten-free so who needs crust, right?) This classic flavour combination is so fresh and light that you can literally eat it for any meal or even as a snack! The best part? I used basil from my garden, tomatoes, garlic and eggs from Cooper's Farm and combined it with some ingredients I had on hand and adjusted a typical quiche recipe to suit our food intolerances. Try it tonight!!!<br />
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<div style="text-align: center;">
<span style="color: #cc0000; font-size: large;"><b>CRUSTLESS CAPRESE QUICHE</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients</i></b></div>
<div style="text-align: center;">
1/4 cup diced onion (I had spring onions so I used them and skipped sauteing them)</div>
<div style="text-align: center;">
1 - 2 cloves garlic, minced</div>
<div style="text-align: center;">
2 large tomatoes; one with the seeds removed and the other thinly sliced</div>
<div style="text-align: center;">
1/3 cup packed fresh basil, julienned</div>
<div style="text-align: center;">
4 oz fresh mozzarella, grated (I used goat mozzarella)</div>
<div style="text-align: center;">
4 large eggs</div>
<div style="text-align: center;">
2 large egg whites</div>
<div style="text-align: center;">
3/4 cup milk (I used non-dairy creamer)</div>
<div style="text-align: center;">
1/2 tsp salt</div>
<div style="text-align: center;">
1/4 tsp black pepper</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Preheat oven to 350F. Spray an 8" or 9" pie plate with non-stick spray. Set aside.</li>
<li style="text-align: left;">Add a tsp oil to a large skillet (I always use coconut because it can take high heat). Saute the onions over medium-high heat until translucent and add the garlic, salt and pepper; saute for a couple of minutes more. Spoon into an small bowl to allow to cool</li>
<li style="text-align: left;">Slice one of the tomatoes in half and scoop or squeeze out as many seeds as you can. Dice tomato. Add to onion mixture.</li>
<li style="text-align: left;">Add julienned basil to the onion mixture and stir to combine. Spoon this mixture into the bottom of the prepared pie dish and spread into an even layer. Top with the mozzarella.</li>
<li style="text-align: left;">In a medium bowl, whisk the eggs, egg whites, milk, salt and pepper. Gently pour over top the cheese layer in the pie dish.</li>
<li style="text-align: left;">Lay the tomato slices gently on top of the egg mixture (overlapping if necessary). Sprinkle top of quiche with black pepper and salt.</li>
<li style="text-align: left;">Place in the oven for 50 minutes, or until the quiche is set. Remove from oven and let cool for 10 minutes before serving.</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-64999727593214048992016-08-04T12:17:00.000-04:002016-08-04T12:17:10.127-04:00Thai Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbH9NEBAxuPM4rNHbWj-U83mZBRIFEd8W414eSGV7K11aqKBrkAMWPpYjhN_2bWHM2u0h8OD5xIU5IxI0Bbf1W0eg-m3K80d3GGPHFcuXKG1R6SrCcjo6-ZXslG9JKh3OL6e9pnFzjy5o/s1600/20160725_203656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbH9NEBAxuPM4rNHbWj-U83mZBRIFEd8W414eSGV7K11aqKBrkAMWPpYjhN_2bWHM2u0h8OD5xIU5IxI0Bbf1W0eg-m3K80d3GGPHFcuXKG1R6SrCcjo6-ZXslG9JKh3OL6e9pnFzjy5o/s320/20160725_203656.jpg" width="320" /></a></div>
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<br />
I saw this recipe on allrecipes.com and since we received a TON of cucumbers in our CSA box from Cooper's Farm, I decided to give it a whirl! This is not only super simple, but it's tasty and refreshing!<br />
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;"><b>THAI CUCUMBER SALAD</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients</i></b></div>
<div style="text-align: center;">
3 large cucumbers, peeled, halved lengthwise, seeded and cut into 1/4" slices</div>
<div style="text-align: center;">
1 tbsp salt</div>
<div style="text-align: center;">
1/2 cup white sugar</div>
<div style="text-align: center;">
1/2 cup rice wine vinegar</div>
<div style="text-align: center;">
2 jalapeno peppers, seeded and chopped</div>
<div style="text-align: center;">
1/4 cup chopped cilantro</div>
<div style="text-align: center;">
1/2 cup chopped peanuts</div>
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<div style="text-align: center;">
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<ul>
<li style="text-align: left;">Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.</li>
<li style="text-align: left;">Whisk together the sugar and vinegar in a small mixing bowl until the sugar has dissolved. </li>
<li style="text-align: left;">Add the cucumbers, jalapeno peppers, and cilantro; toss to combine.</li>
<li style="text-align: left;">Sprinkle chopped peanuts on top before serving.</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-14803567965835007142016-04-02T09:54:00.001-04:002016-05-09T20:11:59.274-04:00Thai Red Curry Chicken Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicimBL2S_0TbPD9jR8r6aJ8I6CXZKgMYaStqGQCk0KuHnweNuOEWI9Srp3h1QdlQxr9zwxeVb3BgSK4dps5BY9kmEsWBlc4eTTKpbTkeHxfOJms9N-yXHBhXcFmxsZhfGb7E5uoN9NHmM/s1600/20160330_174148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicimBL2S_0TbPD9jR8r6aJ8I6CXZKgMYaStqGQCk0KuHnweNuOEWI9Srp3h1QdlQxr9zwxeVb3BgSK4dps5BY9kmEsWBlc4eTTKpbTkeHxfOJms9N-yXHBhXcFmxsZhfGb7E5uoN9NHmM/s320/20160330_174148.jpg" width="180" /></a></div>
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This simple recipe came from "Men's Health" March 2016 magazine and it is a keeper!! Not only is it fast to assemble, but requires minimal ingredients and is incredibly flavourful. The recipe only made enough for one serving so I have provided a recipe which makes 4 servings!<br />
<div style="text-align: center;">
<span style="color: #990000; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: #990000; font-size: large;"><b>THAI RED CURRY CHICKEN SOUP</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
4 tbsp Thai red curry paste</div>
<div style="text-align: center;">
8 cups low-sodium chicken stock</div>
<div style="text-align: center;">
2 tsp fish sauce</div>
<div style="text-align: center;">
1 can of coconut milk</div>
<div style="text-align: center;">
Juice of 2 limes</div>
<div style="text-align: center;">
2 cups shredded, cooked chicken (I used a pre-cooked BBQ chicken from the grocery store)</div>
<div style="text-align: center;">
Thinly sliced Thai red chilies (optional)</div>
<div style="text-align: center;">
Torn mint leaves (optional)</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">In a large pot, combine the Thai red curry paste with the chicken stock, fish sauce, coconut milk and lime juice. Stir to dissolve the curry paste.</li>
<li style="text-align: left;">Bring to a boil and reduce head to medium low.</li>
<li style="text-align: left;">Add chicken and stir. Heat until chicken is warm (2 to 3 mins) Taste and season if necessary, with salt,</li>
<li style="text-align: left;">Serve with sliced red chilies and mint leaves sprinkled on top - you could even garnish with a squiggle of sriracha sauce if you like it really hot!</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-66239175405689093332016-04-02T09:44:00.000-04:002016-04-02T10:00:26.585-04:00Curried Chickpea and Mango Salad Wraps<div class="separator" style="clear: both; text-align: center;">
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I love the free magazine that you can pick up in the natural foods section of Loblaws called "Sage". It always has interesting articles and recipes that inspire me! This recipe came from January's edition and it is fantastic - quick to assemble, tasty and a great source of protein!!!<br />
<br />
<div style="text-align: center;">
<span style="color: #bf9000; font-size: large;"><b>CURRIED CHICKPEA AND MANGO SALAD WRAPS</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
2 tbsp plain yogurt (I used goat yogurt)</div>
<div style="text-align: center;">
1 tbsp mayonnaise</div>
<div style="text-align: center;">
1 tbsp rice vinegar</div>
<div style="text-align: center;">
Juice from 1 lime</div>
<div style="text-align: center;">
1 tsp honey</div>
<div style="text-align: center;">
2 1/2 tsp yellow curry powder</div>
<div style="text-align: center;">
Pinch of cayenne pepper</div>
<div style="text-align: center;">
Pinch of salt</div>
<div style="text-align: center;">
1/3 cup diced red onion</div>
<div style="text-align: center;">
2 green onions, green and white parts sliced</div>
<div style="text-align: center;">
1 cup diced mango</div>
<div style="text-align: center;">
1-15oz can of chickpeas, drained and rinsed</div>
<div style="text-align: center;">
4 soft tortilla shells</div>
<div style="text-align: center;">
1 cup baby spinach, washed and dried</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">In a medium sized mixing bowl, combine: yogurt, mayonnaise, rice vinegar, lime juice, honey, curry powder, cayenne, and salt.</li>
<li style="text-align: left;">Add red onions, green onion, mango and chickpeas; stir to combine.</li>
<li style="text-align: left;">Split mixture among 4 tortillas and top each with spinach. Fold in sides and roll up tightly; cut each in half and serve.</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
<div style="text-align: left;">
<i>*If you are planning to pack this for lunch, simply keep the chickpeas in a container with the baby spinach and take along a tortilla separately. Assemble right before eating to avoid a soggy tortilla!!</i></div>
<div style="text-align: left;">
<i>**If you don't have chickpeas, this recipe works just as well with diced cooked chicken or firm tofu.</i></div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-64942012029801029392016-01-05T19:51:00.003-05:002016-01-05T19:51:50.673-05:00Lemon Sugar Scrub<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0wN9fSgFdXz1tUA3JI3iYtGfinGsFj4WhLjyeqGIsZ8mxYf5Zk4WbqJi72YI2jMlWXYIwMVyH4L7JlxnAPpCdesil2OG0ImoKTbwEIfAoLBMeuXU-xKORoSw17R1uO2Mzn255jW_PIE/s1600/Lemon+Sugar+Scrub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0wN9fSgFdXz1tUA3JI3iYtGfinGsFj4WhLjyeqGIsZ8mxYf5Zk4WbqJi72YI2jMlWXYIwMVyH4L7JlxnAPpCdesil2OG0ImoKTbwEIfAoLBMeuXU-xKORoSw17R1uO2Mzn255jW_PIE/s320/Lemon+Sugar+Scrub.jpg" width="320" /></a></div>
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Not only is this a delicious-smelling way to brighten up and hydrate dry winter skin, but it is easy and economical and contains only natural ingredients (in fact you could eat it if you wanted!!)<br />
<br />
<div style="text-align: center;">
<span style="color: #ffd966; font-size: large;"><b>LEMON SUGAR SCRUB</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
2 1/2 cups granulated sugar</div>
<div style="text-align: center;">
1/4 cup coconut oil</div>
<div style="text-align: center;">
1 lemon</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Place sugar into a large mixing bowl. Set aside.</li>
<li style="text-align: left;">Measure out 1/4 cup of coconut oil and place in a microwave safe container. Heat for 30 seconds or until liquid. Pour over sugar and combine thoroughly.</li>
<li style="text-align: left;">Zest the rind of the lemon. Cut lemon in 1/2 and juice, removing seeds. Add to sugar mixture and stir well to combine.</li>
<li style="text-align: left;">Put into mason jars and store next to the bathtub or in the shower!</li>
<li style="text-align: left;">ENJOY your newly soft skin!!</li>
</ul>
<div style="text-align: left;">
<i>*If the mixture is too wet once the lemon juice and coconut oil is added to the sugar, simply add 1/2 cup more of sugar.</i></div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-35623153445590815282016-01-05T19:30:00.001-05:002016-01-05T19:30:28.946-05:00Toasted Coconut Rice Pudding with Bananas<div class="separator" style="clear: both; text-align: center;">
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For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist! I found this recipe in "Alive" magazine and it is a definite keeper!!<br />
<br />
<div style="text-align: center;">
<span style="color: #f6b26b; font-size: large;"><b>TOASTED COCONUT RICE PUDDING WITH BANANAS</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
3/4 cup unsweetened coconut chips (I bought some in the organic section of the grocery store and they were made by "Hippy Snacks")</div>
<div style="text-align: center;">
4 cups unsweetened plain coconut milk beverage (can be found in the refrigerator section at the grocery store - mine is made by "Silk")</div>
<div style="text-align: center;">
1/2 cup arborio rice</div>
<div style="text-align: center;">
1/4 cup short-grain brown rice</div>
<div style="text-align: center;">
2 tbsp maple syrup</div>
<div style="text-align: center;">
1 tsp vanilla extract</div>
<div style="text-align: center;">
1/4 tsp sea salt</div>
<div style="text-align: center;">
1/8 tsp ground allspice</div>
<div style="text-align: center;">
2 bananas sliced, or any tropical fruit of your choosing (mango, pineapple, etc)</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil. Reduce to medium and cook uncovered, stirring often, for 20 minutes. Reduce to medium-low and cook for 20 minutes longer. </li>
<li style="text-align: left;">Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice. Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.</li>
<li style="text-align: left;">Chill pudding for at least 6 hours.</li>
<li style="text-align: left;">Serve garnished with banana slices and remaining coconut.</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
<div style="text-align: left;">
<i>*If you cannot find coconut chips, unsweetened shredded coconut that has been toasted, is a good substitute.</i></div>
<div style="text-align: left;">
<i>*If you do not like coconut, substitute the coconut milk with almond milk, and replace the coconut chips with slivered blanched almonds.</i></div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-16712588708120440332015-11-08T18:01:00.003-05:002015-11-08T18:01:57.706-05:00Cheese Tortellini Soup<div class="separator" style="clear: both; text-align: center;">
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As always, I needed a fast recipe because I arrived home late (story of my life it seems!) Besides having to pick up the tortellini on my way home (I grabbed these gluten free tortellini from Zehrs), I had everything else on hand! Fast, easy, inexpensive and tasty - try it!!<br />
<br />
<div style="text-align: center;">
<span style="color: #f1c232; font-size: large;"><b>CHEESE TORTELLINI SOUP</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
1 package of refrigerated fresh tortellini</div>
<div style="text-align: center;">
6 cups of chicken broth</div>
<div style="text-align: center;">
1 large can of diced tomatoes</div>
<div style="text-align: center;">
1 tbsp olive oil</div>
<div style="text-align: center;">
1 onion, diced</div>
<div style="text-align: center;">
2 handfuls of fresh spinach or arugula</div>
<div style="text-align: center;">
1 tbsp dried basil</div>
<div style="text-align: center;">
1 tsp freshly ground pepper</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Heat oil over medium high in a large pot. Add onions and saute until golden brown. Add stock and bring to a boil.</li>
<li style="text-align: left;">Once boiling, add tortellini. Reduce heat to medium and cook until al dente.</li>
<li style="text-align: left;">Add tomatoes and juice, arugula, dried basil and ground pepper. Simmer until arugula is wilted.</li>
<li style="text-align: left;">Serve with Parmesan grated over top, if desired.</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-65196341902467723722015-11-08T17:43:00.000-05:002015-11-08T17:43:19.197-05:00Butternut Squash and Chickpea Curry<div style="text-align: center;">
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<div style="text-align: left;">
I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue! This recipe popped up on my Twitter feed and it completely fit the bill. My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!) For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!</div>
<b><i><br /></i></b>
<b><span style="color: #b45f06; font-size: large;">BUTTERNUT SQUASH & CHICKPEA CURRY</span></b><br />
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
1 butternut squash, peeled, seeded and diced into 1" chunks</div>
<div style="text-align: center;">
1 tbsp freshly grated ginger</div>
<div style="text-align: center;">
1 large onion, diced</div>
<div style="text-align: center;">
4 cloves of garlic, minced</div>
<div style="text-align: center;">
1 fresh red Thai chili sliced</div>
<div style="text-align: center;">
1 bunch of fresh cilantro, leaves removed and stems finely diced</div>
<div style="text-align: center;">
1 tbsp coconut oil</div>
<div style="text-align: center;">
1 tsp mustard seeds</div>
<div style="text-align: center;">
1 tbsp curry powder</div>
<div style="text-align: center;">
1 tsp turmeric</div>
<div style="text-align: center;">
1 large can of diced tomatoes</div>
<div style="text-align: center;">
2- 400g cans of coconut milk</div>
<div style="text-align: center;">
2-400g cans of chickpeas, drained and rinsed</div>
<div style="text-align: left;">
</div>
<ul>
<li>Melt coconut oil over medium high heat in a large skillet. Add ginger, garlic, red chili and onion. Stir frequently until golden brown. Add mustard seeds, curry, and cilantro stems. Saute until crispy.</li>
<li>Add the turmeric, can of tomatoes with juice, and coconut milk. Bring to a boil and add squash and chickpeas. Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).</li>
<li>Serve over a bed of basmati rice.</li>
<li>ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-79979234319531674012015-09-21T19:01:00.002-04:002015-09-21T19:01:59.338-04:00Sauteed Leeks with Cherry Tomatoes<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: left;">
After a summer of cooking familiar recipes, I felt inspired by the fall-like weather (my FAVOURITE season!) and the load of root veggies and produce in my kitchen. While the chicken was baking and the root veggies roasting alongside a sweet potato that was baking, I decided to whip up a quick side dish! The flavours work well together; sweetness of the leeks and tomatoes, saltiness of the cheese, bite of the black pepper and the mellow flavour of the coconut oil!! Try it - you won't be disappointed! </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<span style="color: #6aa84f; font-size: large;"><b>SAUTEED LEEKS WITH CHERRY TOMATOES</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
1 leek</div>
<div style="text-align: center;">
10 small cherry tomatoes</div>
<div style="text-align: center;">
1 tbsp coconut oil</div>
<div style="text-align: center;">
1 tbsp grated Gruyere</div>
<div style="text-align: center;">
Freshly ground black pepper, to taste</div>
<div style="text-align: left;">
</div>
<ul>
<li>Trim the leek by removing the root end and topping it just where the leek changes from light green to darker (the leaves become woody in texture at that point). Slice the leek in half lengthwise and rinse under running water; fanning the layers with your fingers to ensure all sand is washed away.</li>
<li>Slice the leeks into thin half-moons. Set aside.</li>
<li>Heat a large skillet over medium high heat. Add the coconut oil. When it melts add the leeks.</li>
<li>Remove any stems from the cherry tomatoes. Add to the skillet.</li>
<li>Keep stirring the leeks and tomatoes to prevent burning. After a minute or so, gently press on the tomatoes one at a time, with the back of the spoon. This causes the skins to split and all the lovely juices to run out into the pan and mix with the leeks.</li>
<li>Continue stirring until the leeks are tinged golden brown and are transluscent.</li>
<li>Place in a serving dish. Top with the grated Gruyere and ground pepper.</li>
<li>ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-66344723216249389232015-06-08T17:39:00.000-04:002015-06-08T17:39:35.435-04:00Rib Dry Rub and BBQ Sauce<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXuDxjqaxctfnK5Wd7pN3KxlH6Wt5-VyaVvqJrX5OtBOylIukGfCbehDbtVPhqCS0sz2xCsqU4nsbX-JchcILK_rST3IU0XybqwS6QIk8jCjKXmWvIPwq21ZM7eHGGyiPCyYwgV7lhj0/s1600/20150523_173929.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXuDxjqaxctfnK5Wd7pN3KxlH6Wt5-VyaVvqJrX5OtBOylIukGfCbehDbtVPhqCS0sz2xCsqU4nsbX-JchcILK_rST3IU0XybqwS6QIk8jCjKXmWvIPwq21ZM7eHGGyiPCyYwgV7lhj0/s400/20150523_173929.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork ribs</td></tr>
</tbody></table>
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Friends of ours hold an annual rib cook off where we all compete for first place and bragging rights! The dry rub and BBQ sauce that we came up with this year only got us 2nd place at the rib cook off, but 1st place at our family table. They work perfectly for both pork and beef ribs - so if you are a lover of a traditional BBQ sauce flavour with your ribs, this is for you!!!<br />
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<tr><td class="tr-caption" style="text-align: center;">Beef ribs</td></tr>
</tbody></table>
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<div style="text-align: center;">
<span style="color: #b45f06; font-size: large;"><b>RIB DRY RUB & BBQ SAUCE</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients (Dry Rub)</i></b></div>
<div style="text-align: center;">
3 tbsp Kosher salt</div>
<div style="text-align: center;">
2 tbsp chili powder</div>
<div style="text-align: center;">
2 tbsp packed, dark brown sugar</div>
<div style="text-align: center;">
1 tbsp smoked paprika</div>
<div style="text-align: center;">
1 tbsp hot paprika</div>
<div style="text-align: center;">
1 tbsp garlic powder</div>
<div style="text-align: center;">
1 tbsp onion salt</div>
<div style="text-align: center;">
2 tsp ground mustard</div>
<div style="text-align: center;">
1tsp black pepper</div>
<div style="text-align: center;">
<b><i>Ingredients (BBQ Sauce)</i></b></div>
<div style="text-align: center;">
3 tsp oil</div>
<div style="text-align: center;">
1 finely diced cooking onion</div>
<div style="text-align: center;">
2 finely diced garlic cloves</div>
<div style="text-align: center;">
1 cup ketchup</div>
<div style="text-align: center;">
1/2 cup apple cider vinegar</div>
<div style="text-align: center;">
1/4 cup maple syrup</div>
<div style="text-align: center;">
1 tsp liquid smoke</div>
<div style="text-align: center;">
1 tsp Worcestershire sauce</div>
<div style="text-align: center;">
1 tsp blackstrap molasses</div>
<div style="text-align: center;">
1/4 tsp salt</div>
<div style="text-align: center;">
1/4 tsp black pepper</div>
<div style="text-align: center;">
2 large racks of beef or pork ribs</div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHx_or-Hlq-qdq2cqqvbJEdy1akkGQZBp4qlx6wYQcgRqUXNflu00yZqRzJWuTNlEbw49ElNbrfSOjXBegbFwZ27e6S__LyuCHBMxSOaDFzXspW8DBu0WkSirI_uFkilj2mQNFroxgNw/s1600/20150608_154334.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHx_or-Hlq-qdq2cqqvbJEdy1akkGQZBp4qlx6wYQcgRqUXNflu00yZqRzJWuTNlEbw49ElNbrfSOjXBegbFwZ27e6S__LyuCHBMxSOaDFzXspW8DBu0WkSirI_uFkilj2mQNFroxgNw/s320/20150608_154334.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ sauce prior to pureeing</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfSlkosgjvDRohFUIOhKP-YCFfmenrED2O88tlnlfnjNjua0hjVhpbrLQbZX8z8Kj6Y782sGcEo-TuAaIvINGDZb_Zf-gX81bVXDs2dpaqxreUfgq4ZCUB74M6OgXjwfoqKqoILOnzis/s1600/20150608_160550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfSlkosgjvDRohFUIOhKP-YCFfmenrED2O88tlnlfnjNjua0hjVhpbrLQbZX8z8Kj6Y782sGcEo-TuAaIvINGDZb_Zf-gX81bVXDs2dpaqxreUfgq4ZCUB74M6OgXjwfoqKqoILOnzis/s320/20150608_160550.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pureed BBQ sauce - YUMMY!</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="text-align: left;"><br /></span></div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Pat ribs dry with paper towel. Flip rack over so back side of the ribs is facing up. Using a butter knife, gently ease the thin silverskin from the back of the bones. Using a paper towel, grasp the silverskin and pull off of the bones and discard. This will ensure your ribs are more tender and cook evenly.</li>
<li style="text-align: left;">Combine all ingredients for the dry rub and rub the back, front and edges of the ribs thoroughly. Wrap in plastic wrap and refrigerate for 2 to 24 hours (24 hours is recommended)</li>
<li style="text-align: left;">Remove ribs from fridge and bring to room temperature. Tightly wrap ribs in foil and place in a 250F oven on a cookie sheet, for 2 to 3 hours (pork ribs), or 3 to 4 hours (beef ribs).</li>
<li style="text-align: left;">Meanwhile, in a large skillet, heat oil and saute the onions for the sauce over medium low heat until golden brown. Add garlic and stirring constantly to prevent burning, saute for approximately 5 minutes longer.</li>
<li style="text-align: left;">Add rest of ingredients, combine and simmer for 10 mins. Let cool slightly and put into a blender. Puree until smooth.</li>
<li style="text-align: left;">After the ribs have cooked in the oven for the desired amount of time, open the foil and brush ribs all over with the BBQ sauce.</li>
<li style="text-align: left;">Place on a BBQ grill over medium heat, or back into the oven. As the sauce caramelizes, brush more on and remove from heat. </li>
<li style="text-align: left;">Let the rack rest for 10 mins before cutting into either one or two bone servings. </li>
<li style="text-align: left;">Serve with a side dish of the BBQ (in case anyone wants saucier ribs!!)</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
<div style="text-align: left;">
*<i>I have found that stating the ribs in the oven and finishing on the grill provides not only the best flavour, but fall off the bone ribs!</i></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-44163001517163448002015-04-14T21:16:00.000-04:002015-04-14T21:16:42.580-04:00Beefy Breakfast Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6KN6jRvYMUEXOgH5BTI-tpMXLAz3440IJrJqbCfexUkiYkgPPYOrt_YbycA1b4w_pZ6cl1dtGE3WnIyHSIW4AI-hq38J5PaGzx55ts3zarmDxC8Hhz-Sa097bt6qP89lOwHCRbvnvSs/s1600/158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6KN6jRvYMUEXOgH5BTI-tpMXLAz3440IJrJqbCfexUkiYkgPPYOrt_YbycA1b4w_pZ6cl1dtGE3WnIyHSIW4AI-hq38J5PaGzx55ts3zarmDxC8Hhz-Sa097bt6qP89lOwHCRbvnvSs/s1600/158.JPG" height="240" width="320" /></a></div>
I found this recipe in "Taste of Home" magazine and it is delicious not only for breakfast, but paired with a salad for lunch or dinner! This protein-packed dish will satisfy any hunger!!<br />
<br />
<div style="text-align: center;">
<span style="color: #ffd966; font-size: large;"><b>BEEFY BREAKFAST BAKE</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
1lb lean ground beef</div>
<div style="text-align: center;">
2 tsp onion powder,</div>
<div style="text-align: center;">
1 1/2 tsp salt</div>
<div style="text-align: center;">
1 tsp garlic powder</div>
<div style="text-align: center;">
1/2 tsp ground sage</div>
<div style="text-align: center;">
red pepper flakes</div>
<div style="text-align: center;">
1 pkg frozen, chopped spinach, thawed and squeezed dry</div>
<div style="text-align: center;">
4 cups frozen, diced hashbrown potatoes</div>
<div style="text-align: center;">
14 large eggs</div>
<div style="text-align: center;">
1 cup ricotta cheese (or soft goat's cheese)</div>
<div style="text-align: center;">
1/3 cup milk</div>
<div style="text-align: center;">
1 tsp black pepper</div>
<div style="text-align: center;">
3/4 cup shredded cheddar cheese</div>
<div style="text-align: center;">
1 1/3 cups grape tomatoes, halved</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Preheat oven to 350F. In a large skillet, saute the beef with onion powder, 1/2 tsp salt, garlic poweder, sage and pepper flakes over medium heat until no longer pink. Break the beef up into crumbles with the spoon. Stir in spinach and remove from heat.</li>
<li style="text-align: left;">Spread potatoes in a greased 13 x 9 baking dish. Top with beef mixture.</li>
<li style="text-align: left;">In a large bowl whisk together eggs, ricotta, milk, black pepper, and remaining salt; pour over top of the beef. Sprinkle with Cheddar and top with tomatoes.</li>
<li style="text-align: left;">Bake, uncovered for 45 to 50 minutes or until a knife inserted near the centre comes out clean.</li>
<li style="text-align: left;">Let stand for 5 to 10 minutes before cutting into squares and serving.</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-23113520190932047132015-04-14T20:55:00.000-04:002015-04-14T20:55:36.568-04:00Cobb Salad with Vinaigrette Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09FutlrJng4QjHDwPVZoBkack_kSyWOLfeTvmGH6hdGEEn63YzHRODomNNe0DZmDqE049c6B_qskNhifJCUYRLMQi-Htwvx-n0k3a9iE3-hZxjwWx3tjSNVvMEJlF4sCXCTY3FgoRnIU/s1600/168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09FutlrJng4QjHDwPVZoBkack_kSyWOLfeTvmGH6hdGEEn63YzHRODomNNe0DZmDqE049c6B_qskNhifJCUYRLMQi-Htwvx-n0k3a9iE3-hZxjwWx3tjSNVvMEJlF4sCXCTY3FgoRnIU/s1600/168.JPG" height="240" width="320" /></a></div>
<br />
I think my favourite salad is a Cobb Salad simply because it has so many ingredients that I love all put together in such a colourful and beautiful display! Traditionally this is served with a creamy dressing, but this lighter vinaigrette is so delicious that you won't imagine putting anything else on top of your salad!!<br />
<br />
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;"><b>COBB SALAD WITH VINAIGRETTE DRESSING</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
DRESSING</div>
<div style="text-align: center;">
1/4 cup red wine vinegar</div>
<div style="text-align: center;">
2 tsp salt</div>
<div style="text-align: center;">
1 tsp lemon juice</div>
<div style="text-align: center;">
1 small garlic clove, minced</div>
<div style="text-align: center;">
1 tsp coarsely ground black pepper</div>
<div style="text-align: center;">
3/4 tsp Worcestershire sauce</div>
<div style="text-align: center;">
1/4 tsp sugar</div>
<div style="text-align: center;">
1/4 tsp dried mustard powder</div>
<div style="text-align: center;">
3/4 cup of grapeseed or avocado oil</div>
<div style="text-align: center;">
1/4 cup olive oil</div>
<div style="text-align: center;">
SALAD</div>
<div style="text-align: center;">
1 large container of mixed greens (choose one with 'sturdier' leaves like romaine, kale and endive)</div>
<div style="text-align: center;">
2 baked chicken breasts, diced</div>
<div style="text-align: center;">
2 medium tomatoes, diced (I used a mixture of a small yellow,red and orange tomatoes for colour)</div>
<div style="text-align: center;">
3 hard boiled eggs, sliced</div>
<div style="text-align: center;">
1/2 cup blue cheese, crumbled</div>
<div style="text-align: center;">
6 strips of bacon, cooked and diced</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">In a blender combine the first 8 ingredients for the dressing. Slowly add the oils in a steady stream. Place in a serving container and set aside.</li>
<li style="text-align: left;">Cover a large serving platter with the mixed greens. Arrange the chicken, tomatoes, eggs, cheese and bacon over the greens in rows. Grind black pepper over top.</li>
<li style="text-align: left;">Serve with the dressing and ENJOY!</li>
</ul>
<br />
<div style="text-align: center;">
<b><i><br /></i></b></div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-30484758114715064062015-04-14T20:32:00.001-04:002015-04-14T20:32:45.165-04:00All-In-One Skillet Breakfast<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnsU1h0P3FQuaJXdr49AymarHsobScfUbLdqLe1FMzZp0yR2u3KF9lbkT_4ZTV_2SCNbhVvXnswk_7l5NlvNy3vLHkF-YYYE9YVyrvCOwAauU4_6UIqdXpCox1k7y853v4dVhaSsZEv4/s1600/192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnsU1h0P3FQuaJXdr49AymarHsobScfUbLdqLe1FMzZp0yR2u3KF9lbkT_4ZTV_2SCNbhVvXnswk_7l5NlvNy3vLHkF-YYYE9YVyrvCOwAauU4_6UIqdXpCox1k7y853v4dVhaSsZEv4/s1600/192.JPG" height="240" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
This breakfast is not only super-filling, but it is an entire breakfast all in one skillet! Easy to make for a Sunday brunch, or even a weeknight meal.</div>
<div>
<br /></div>
<div style="text-align: center;">
<span style="color: #0b5394; font-size: large;"><b>ALL-IN-ONE SKILLET BREAKFAST</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
8 bacon strips, finely diced</div>
<div style="text-align: center;">
1 medium white onion, diced</div>
<div style="text-align: center;">
900g bag of frozen, diced hashbrown potatoes</div>
<div style="text-align: center;">
8 eggs,</div>
<div style="text-align: center;">
Salt and black pepper</div>
<div style="text-align: center;">
1 cup shredded cheese</div>
<div style="text-align: center;">
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnbJQEJAFFO5AfUIjFxifuoxP50c7XQEkwET3Lwg11Bi6Cg-ihnGpPyQil5eY8VjZK6zd7VkLFsPPYEIscHi60zdrkUR9FWfkIXIIsfFlkOPhRiZckHdSW9WYE09oGBmZ9B1R8mQqZ_0/s1600/188.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnbJQEJAFFO5AfUIjFxifuoxP50c7XQEkwET3Lwg11Bi6Cg-ihnGpPyQil5eY8VjZK6zd7VkLFsPPYEIscHi60zdrkUR9FWfkIXIIsfFlkOPhRiZckHdSW9WYE09oGBmZ9B1R8mQqZ_0/s1600/188.JPG" height="150" width="200" /></a>
<li style="text-align: left;">In a large skillet (preferrably one with deeper sides to it), saute the bacon and onion over medium heat until the bacon is crisp. Drain the pan reserving 1/4 cup drippings.</li>
<li style="text-align: left;">Stir in the hashbrowns. Saute uncovered, over medium heat for 10 minute; stirring constantly to ensure the potatoes are golden brown. Make 8 indentations in the potato mixture and crack an egg into each well. Sprinkle with salt and black pepper.</li>
<li style="text-align: left;">Cook, uncovered on medium low for 10 minutes, or until egg whites are set. Sprinkle with cheese and let stand until cheese is melted.</li>
<li style="text-align: left;">Serve and ENJOY!</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4R3yrmkRqc5Jot7MQSkMqx2CgGjL7hThSKC3UNSzcqPa8q25vJYfwokkN-UtNhlmT6zTeus0KHPTtpOAwVKrL7K2W0BqcfGJ3FLlaw-81D4QVYJKffYUDpoxRD1AYOv8WEqNZEJEasPU/s1600/187.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4R3yrmkRqc5Jot7MQSkMqx2CgGjL7hThSKC3UNSzcqPa8q25vJYfwokkN-UtNhlmT6zTeus0KHPTtpOAwVKrL7K2W0BqcfGJ3FLlaw-81D4QVYJKffYUDpoxRD1AYOv8WEqNZEJEasPU/s1600/187.JPG" height="150" width="200" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-32107898027052286292015-02-22T20:11:00.000-05:002015-02-22T20:11:59.782-05:00Sausage & Cannellini Bean Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQO9md5mnHxkXLx4xWt3U2s7eJKFNfJ70BAJQOjkweZ5KPP9eNc0pVcgUYu1T64LbtsRVXmq7y9Jh7iORVXzSJOZyG9ytaq8Q95-B4aaL6MLp0nz_2V08rfz-5gJR_BXqU4S450X4uXNQ/s1600/IMG_3906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQO9md5mnHxkXLx4xWt3U2s7eJKFNfJ70BAJQOjkweZ5KPP9eNc0pVcgUYu1T64LbtsRVXmq7y9Jh7iORVXzSJOZyG9ytaq8Q95-B4aaL6MLp0nz_2V08rfz-5gJR_BXqU4S450X4uXNQ/s1600/IMG_3906.JPG" height="320" width="240" /></a></div>
<br />
<br />
We have been experiencing a deep freeze lately (- 44C with windchill...really?!) and weather like this calls for comfort foods such as stew. I made this dish with ingredients we had on hand and it is a family favourite! This is absolutely delicious when served with crusty bread or garlic toast!<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><span style="color: #b45f06;">SAUSAGE & CANNELINI BEAN STEW</span></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;"><i>Ingredients:</i></span></span></span></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 tbsp grapeseed, or EVOO* </span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">6 to 8 large Italian sausages (sweet or hot)</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 large onion, sliced</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">2 cloves garlic, finely diced</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 leek, trimmed and thinly sliced</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">2 large carrots, peeled and diced</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">2 medium-sized potatoes, peeled and diced</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">2 tsp smoked paprika (sweet paprika would also work well)</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 tsp dried thyme</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">2 bay leaves</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 tsp freshly ground, black pepper</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 - 680mL jar of passata (strained tomatoes)*</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 cup beef stock</span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 - 19 fl oz can of cannellini (white kidney) beans, undrained*</span></span></span></span></div>
<ul>
<li><span style="font-size: large;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;"> </span></span></span><b><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;"><i> </i></span></span> </span></b></span>Heat oil in a large pot over medium high heat. Place whole sausages in the pot and saute, turning frequently, until evenly browned but not fully cooked. Remove sausages from pot and set aside on a cutting board. Slice sausages into 1" chunks.</li>
<li>Place onions, garlic, and leeks in pot. Saute until onions are translucent, stirring constantly to prevent garlic burning.</li>
<li>Add carrots, potatoes, paprika, thyme, bay leaves and pepper. Saute 8 to 10 minutes. Stir frequently.</li>
<li>Add passata, beef stock and beans. Stir and bring to a boil. </li>
<li>Reduce heat to medium low. Add sausages, stir and cover. Cook for 20 to 25 minutes, stirring occasionally.</li>
<li>Remove lid and cook for an additional 10 minutes. Season to taste with salt and pepper. Remove bay leaves.</li>
<li>Serve with crusty bread or garlic toast. ENJOY!</li>
</ul>
*EVOO = extra virgin olive oil<br />
*Passata should be a pantry staple - it is inexpensive and versatile!<br />
*By not draining the beans, the stew will become thicker. Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-59195687391341788172015-02-22T19:48:00.000-05:002015-02-22T19:48:14.037-05:00Spicy Asian Noodles with Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2TWigzKnD6sjbu5B-WiI60hcFdBlud3by3AMPfS3x6wNVDsTtMRXANyftBxp2jNd7dt2ItFlQrkIcPLoQ9yiFFGcg9s-YuDajpgS273MeI_lt1aTJvdOCWPDo3PwbUigtYgTKTok7Is/s1600/10376149_10155218499240523_3270919405963850442_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2TWigzKnD6sjbu5B-WiI60hcFdBlud3by3AMPfS3x6wNVDsTtMRXANyftBxp2jNd7dt2ItFlQrkIcPLoQ9yiFFGcg9s-YuDajpgS273MeI_lt1aTJvdOCWPDo3PwbUigtYgTKTok7Is/s1600/10376149_10155218499240523_3270919405963850442_n.jpg" height="180" width="320" /></a></div>
We had decided to go out and have dinner at a local Vietnamese
restaurant we all enjoy, but the snow was falling heavily and we chose
to have dinner at home instead. I searched the fridge and pantry and
whipped up this delicious and quick dinner which was delicious and MUCH
cheaper than going to a restaurant!!!<br />
<br />
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><b>SPICY ASIAN NOODLES WITH CHICKEN</b></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><b><span style="font-size: small;"><span style="color: black;"><i>Ingredients:</i></span></span></b></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 tbsp sesame oil</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 tbsp grated fresh ginger</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 garlic cloves, minced</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 cups chopped cooked skinless, boneless chicken breasts</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/2 cup chopped green onions</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/4 cup chopped fresh cilantro</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">3 tbsp low-sodium soy sauce</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 tbsp rice vinegar</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 tbsp hoisin sauce</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 tsp sambal oelek</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">150g package rice vermicelli noodles</span></span></span></span></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 tbsp chopped cashews (or peanuts)</span></span></span></span></div>
<ul>
<li><span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Heat
sesame oil in a skillet over medium high heat. Add ginger and garlic
to the pan and stir constantly for less than a minute. </span></span></span></span></li>
<li><span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Mix soy sauce, rice vinegar, hoisin sauce, and sambal oelek together in a small bowl. Stir into skillet with chicken and green onions. Saute for a minute. Remove and place into large serving dish.</span></span></span></span></li>
<li><span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Meanwhile,
cook noodles according to package directions. Drain and rinse under
cold water. Add noodles to chicken and toss well to combine. Sprinkle
with cilantro and cashews.</span></span></span></span></li>
<li><span style="color: #6aa84f;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Serve and ENJOY! </span></span><b><span style="font-size: small;"><span style="color: black;"><i></i></span></span></b></span></span></li>
</ul>
<div class="" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-73002615110631396472014-12-04T08:58:00.003-05:002014-12-04T08:58:32.793-05:00Zuppa de Fagioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmYYm71SObidSTyXJBGoC9onbArW0-_4otnvg_JiUhu_BWG24iibBmAEPey55l85l9i7WE-gVA-7tbwU9N0vY7eSqoq8CKP1MVoQWZrl70egfYWxT6B1PLvKIgZ4QagZXw4kxfpJyvlc/s1600/20141122_150947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmYYm71SObidSTyXJBGoC9onbArW0-_4otnvg_JiUhu_BWG24iibBmAEPey55l85l9i7WE-gVA-7tbwU9N0vY7eSqoq8CKP1MVoQWZrl70egfYWxT6B1PLvKIgZ4QagZXw4kxfpJyvlc/s1600/20141122_150947.jpg" height="400" width="225" /></a></div>
I created this simple and flavourful soup using ingredients almost solely from our CSA box from "Cooper's CSA Farm & Maze"! This is considered a peasant soup in Italy and is often passed over for the more popular minestrone, however I urge you to try it. Not only is this nutritious and easy to create, it is colourful and flavourful!!<br />
<br />
<div align="center">
<strong><span style="color: #e69138; font-size: large;">ZUPPA DE FAGIOLI</span></strong></div>
<div align="center">
<strong><em><span style="color: black;">Ingredients:</span></em></strong></div>
<div align="center">
2 - 14oz cans of low-sodium cannellini beans (you can substitute white kidney beans)</div>
<div align="center">
1 tbsp. EVOO</div>
<div align="center">
I leek (white and light green parts), trimmed, sliced in half, cleaned and thinly sliced</div>
<div align="center">
2 garlic cloves, crushed</div>
<div align="center">
1 tsp fresh thyme leaves (or 1/2 tsp dried)</div>
<div align="center">
1/2 tsp dried oregano</div>
<div align="center">
2 celery stalks, diced</div>
<div align="center">
1 carrot, diced</div>
<div align="center">
2lbs spinach, trimmed and roughly chopped (you can substitute kale or Swiss chard)</div>
<div align="center">
2 ripe tomatoes, diced</div>
<div align="center">
4 cups low-sodium vegetable or chicken stock</div>
<div align="center">
Salt and pepper to taste</div>
<div align="center">
1/4 cup Parmesan cheese (optional)</div>
<ul>
<li><div style="text-align: left;">
Put 1 can of beans with its liquid in a blender or food processor, and process until smooth. Drain and rinse other can of beans.</div>
</li>
<li><div style="text-align: left;">
Heat oil in a heavy bottomed pot over medium heat. Add leek, garlic, thyme and oregano. Cook for 2 to 3 minutes, or until the leeks are soft. Add celery, carrot, spinach and tomato; cook for a further 2 to 3 minutes, or until spinach is wilted.</div>
</li>
<li><div style="text-align: left;">
Stir pureed beans and stock into vegetable mixture. Bring to a boil, then reduce heat to medium low and simmer for 5 to 10 minutes, or until vegetables are tender. </div>
</li>
<li><div style="text-align: left;">
Add drained beans and stir until heated through. Season to taste with salt and pepper.</div>
</li>
<li><div style="text-align: left;">
Serve in warm bowls topped with grated Parmesan cheese.</div>
</li>
<li><div style="text-align: left;">
ENJOY!</div>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-1228271257268419442014-12-04T08:57:00.002-05:002014-12-04T08:57:30.733-05:00Slow Cooker Refried Beans (Without the Refry!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY0Ke6zVhpeSmJJYwF9asSahCmqTFlwULtCAi9VtfbWwESISziPGp-vy6sOolvTdFf9Bl4pj1syZ9Spb_6nDupdxTyFYxyb8MCxi9Jpeqnq0C_GIGH-cXCm_iBnSP_u3t5BqSjqzb8O0/s1600/20141123_110745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY0Ke6zVhpeSmJJYwF9asSahCmqTFlwULtCAi9VtfbWwESISziPGp-vy6sOolvTdFf9Bl4pj1syZ9Spb_6nDupdxTyFYxyb8MCxi9Jpeqnq0C_GIGH-cXCm_iBnSP_u3t5BqSjqzb8O0/s1600/20141123_110745.jpg" height="225" width="400" /></a></div>
My family LOVES refried beans but there is a lot of fat in the commercial canned versions, so when I found this recipe online for a slow cooked version without any oils, I decided to go for it! I wasn't disappointed - this is a flavourful recipe with the perfect consistency and costs only pennies per serving. Enjoy these with your next Mexican dinner, or just as a side dish!!<br />
<br />
<div align="center">
<strong><span style="color: #7f6000; font-size: large;">SLOW COOKER REFRIED BEANS</span></strong></div>
<div align="center">
<strong><em><span style="color: black;">Ingredients:</span></em></strong></div>
<div align="center">
1 onion, peeled and halved</div>
<div align="center">
3 cups dried pinto beans, rinsed</div>
<div align="center">
1/2 fresh jalapeno pepper, seeded and chopped</div>
<div align="center">
2 tbsp. minced garlic</div>
<div align="center">
5 tsp salt</div>
<div align="center">
1 3/4 tsp fresh ground black pepper</div>
<div align="center">
1/8 tsp ground cumin, optional</div>
<div align="center">
9 cups water</div>
<ul>
<li><div style="text-align: left;">
Place the onion, rinsed beans, jalapeno garlic, salt, pepper and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water if needed (if more than 1 cup of water has evaporated during cooking, then the temperature is too high).</div>
</li>
<li><div style="text-align: left;">
Once the beans have cooked, strain them and the onions, reserving the liquid. Mash the beans with a potato masher, adding the reserved cooking water as needed to attain the desired consistency.</div>
</li>
<li><div style="text-align: left;">
ENJOY!</div>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-61152578910648148452014-12-04T08:56:00.002-05:002014-12-04T08:56:14.966-05:00Twice Baked Cheddar Potato Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaK9sEoU0Ee8LuYXOc1KxjtMAcFz-OBu9rjyhWkKgpdyEZdv4ihkM88uXYTf26kB6XZQf_lly-l7h8VB2s8A09x4Jf9_ETgFTuDl_igFvEF7ABzgC_-Mt979lcab1kVEpJcTiOKFw4ok/s1600/20141119_181316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaK9sEoU0Ee8LuYXOc1KxjtMAcFz-OBu9rjyhWkKgpdyEZdv4ihkM88uXYTf26kB6XZQf_lly-l7h8VB2s8A09x4Jf9_ETgFTuDl_igFvEF7ABzgC_-Mt979lcab1kVEpJcTiOKFw4ok/s1600/20141119_181316.jpg" height="225" width="400" /></a></div>
I found this recipe in "Taste of Home" magazine and had to give it a try as with the cooler temperatures, it is the perfect rib-sticking side dish! Not only did my family enjoy this casserole, but we loved nibbling on the potato skins sprinkled with pink Himalayan salt!!!<br />
<br />
<div align="center">
<strong><span style="color: #783f04; font-size: large;">TWICE BAKED CHEDDAR POTATO CASSEROLE</span></strong></div>
<div align="center">
<strong><em><span style="color: black;">Ingredients:</span></em></strong></div>
<div align="center">
8 medium baking potatoes</div>
<div align="center">
1/2 cup butter, cubed</div>
<div align="center">
2/3 cup sour cream</div>
<div align="center">
2/3 cup 2% milk</div>
<div align="center">
1 tsp salt</div>
<div align="center">
3/4 tsp pepper</div>
<div align="center">
10 bacon strips, cooked and crumbled, divided</div>
<div align="center">
2 cups shredded cheddar cheese, divided</div>
<div align="center">
4 green onions, chopped, divided</div>
<ul>
<li><div style="text-align: left;">
Preheat oven to 425F. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce heat to 350F.</div>
</li>
<li><div style="text-align: left;">
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop our pulp and place in a large bowl; discard shells. Mash pulp with butter, stir in sour cream, milk, salt and pepper.</div>
</li>
<li><div style="text-align: left;">
Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture - do not over mix!</div>
</li>
<li><div style="text-align: left;">
Transfer mixture to a greased 11" x 7" baking dish. Top with the remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15 to 20 minutes or until heated through and cheese is melted.</div>
</li>
<li><div style="text-align: left;">
ENJOY!</div>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-6913097933715226322014-12-04T08:54:00.002-05:002014-12-04T08:54:40.440-05:00Giant Yorkshire Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7-gRm2qv8-keyVEDe2nZozVBHsMCzL_7_Zvw8XkLxPwH2DpO1xyoBs7dAouVCArlaGATNgDe1wH4jEKqBpKRcGYb01fDrkTzKMBGUXA2tTqx5lAJLImcwpNJbAAyjba078Iml4I7tis/s1600/20141116_175205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7-gRm2qv8-keyVEDe2nZozVBHsMCzL_7_Zvw8XkLxPwH2DpO1xyoBs7dAouVCArlaGATNgDe1wH4jEKqBpKRcGYb01fDrkTzKMBGUXA2tTqx5lAJLImcwpNJbAAyjba078Iml4I7tis/s1600/20141116_175205.jpg" height="225" width="400" /></a></div>
This is a fantastic meal to make whenever you have leftover pot roast with gravy, onions, potatoes and carrots!!! Easy, delicious and economical. (I used the recipe from my <a href="http://thestimpsonsoupkitchen.blogspot.ca/2010/11/slow-cooker-roast-beef-with-carrots.html" target="_blank">Slow Cooker Roast Beef</a> post for the original pot roast meal)<br />
<div style="text-align: center;">
<strong><span style="color: #783f04; font-size: large;">GIANT YORKSHIRE DINNER</span></strong></div>
<div style="text-align: center;">
<strong><em><span style="color: black;">Ingredients:</span></em></strong></div>
<div style="text-align: center;">
1 cup cooked beef, shredded or cubed</div>
<div style="text-align: center;">
1/2 cup cooked diced potato</div>
<div style="text-align: center;">
1/2 cup cooked diced carrot</div>
<div style="text-align: center;">
1 cooked diced onion</div>
<div style="text-align: center;">
1/2 cup water</div>
<div style="text-align: center;">
1 1/2 cups leftover beef gravy, divided</div>
<div style="text-align: center;">
4 tsp Worcestershire sauce</div>
<div style="text-align: center;">
1 1/2 tsp onion powder</div>
<div style="text-align: center;">
3/4 tsp garlic powder</div>
<div style="text-align: center;">
2 tbsp. butter (or margarine)</div>
<div style="text-align: center;">
1 cup milk</div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
1 cup flour</div>
<div style="text-align: center;">
1/4 tsp salt</div>
<div style="text-align: center;">
1/8 tsp black pepper</div>
<ul>
<li><div style="text-align: left;">
Combine meat, vegetables, water, 1/4 cup gravy, Worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder. Set aside.</div>
</li>
<li><div style="text-align: left;">
Put butter in a deep dish 10" pie plate and place in a cold oven. Turn heat to 425F.</div>
</li>
<li><div style="text-align: left;">
Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds, or until thoroughly combined.</div>
</li>
<li><div style="text-align: left;">
Remove pie plate from the oven and pour the batter in the plate. Spoon meat and vegetables into the centre of the pie plate.</div>
</li>
<li><div style="text-align: left;">
Place casserole in the oven for 30 minutes being careful not to open the oven door at that time as it will cause the Yorkshire to drop like a souffle!</div>
</li>
<li><div style="text-align: left;">
While casserole is baking, heat remaining 1 cup gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.</div>
</li>
<li><div style="text-align: left;">
Serve casserole topped with gravy and ENJOY!</div>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-46215918505342437892014-11-01T19:16:00.000-04:002014-11-01T19:16:00.203-04:00Acorn Squash Soup with Warm Spices<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaXBnC3fv6OsK2VVAyZ_1ZapI3Bt5iA7VoiS5udRqczuJ4R0WPcHXb4SlYBIg3_0koQXbPruYML5RrX6gQ0w5JAfnG6Y6eqj-DjisjwqD_REkv5EV7gEqae7mMklwg3oFy6vBTR3wW04/s1600/7024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaXBnC3fv6OsK2VVAyZ_1ZapI3Bt5iA7VoiS5udRqczuJ4R0WPcHXb4SlYBIg3_0koQXbPruYML5RrX6gQ0w5JAfnG6Y6eqj-DjisjwqD_REkv5EV7gEqae7mMklwg3oFy6vBTR3wW04/s1600/7024.jpg" height="180" width="320" /></a></div>
<br />
This soup is the <u>perfect</u> taste of fall; squash, cinnamon and cumin are set off with the tang of lime juice. Delicious and filling, low in calories, high in fibre and vitamin A! Try this super economical dish tonight!!!<br />
<br />
<div style="text-align: center;">
<span style="color: #6aa84f; font-size: large;"><b>ACORN SQUASH SOUP WITH WARM SPICES</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
1 kg acorn squash</div>
<div style="text-align: center;">
2 tbsp olive oil</div>
<div style="text-align: center;">
1/4 tsp salt</div>
<div style="text-align: center;">
1 medium cooking onion, diced</div>
<div style="text-align: center;">
2 garlic cloves, minced</div>
<div style="text-align: center;">
1/2 tsp chili powder</div>
<div style="text-align: center;">
1/2 tsp ground cumin</div>
<div style="text-align: center;">
1/4 tsp ground cinnamon</div>
<div style="text-align: center;">
3 cups low-sodium vegetable broth</div>
<div style="text-align: center;">
1 cup water</div>
<div style="text-align: center;">
1/4 cup 35% cream (I used goat milk)</div>
<div style="text-align: center;">
1 tbsp fresh lime juice</div>
<div style="text-align: center;">
1/2 cup pepitas (young pumpkin seeds - optional)</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Peel squash, cut in half and scoop out seeds. Cut squash into 1" cubes (approximately 7 cups worth)</li>
<li style="text-align: left;">Heat a large pot over medium heat. Add olive oil (or coconut or grapeseed), then onions. Saute until onions soften; approximately 5 minutes. Add garlic, spices and remaining salt. Cook for 1 minute. Add cubed squash and cook 2 more minutes. Add broth and water. Bring to a boil and reduce heat to medium. Simmer, partially covered, until squash is tender (approximately 30 minutes).</li>
<li style="text-align: left;">Puree mixture in pot using a hand blender, or in batches using an upright blender. Stir in cream and lime juice. Ladle soup into bowls and garnish with pepitas.</li>
<li style="text-align: left;">ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-63827152759308351762014-11-01T16:24:00.000-04:002014-11-01T16:24:54.166-04:00White Fish Cakes with Lemon-Chili Mayo<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nB88-EC14B5L0OPEVIOwQq9KmB_fSOaM1UKYiXmxyRijw4OTSdjs__KcbXbULCtWSL8aMvzXjbXjyIPja8-bve8-uj6w0ny4qS9DUuxQbRZsZ5UfGM0ucmgq0fsmo0hlFAa7wp0d_W0/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nB88-EC14B5L0OPEVIOwQq9KmB_fSOaM1UKYiXmxyRijw4OTSdjs__KcbXbULCtWSL8aMvzXjbXjyIPja8-bve8-uj6w0ny4qS9DUuxQbRZsZ5UfGM0ucmgq0fsmo0hlFAa7wp0d_W0/s1600/023.JPG" height="240" width="320" /></a></div>
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This photo really doesn't do this dish justice - when I make these again (because I absolutely will!), I will take a better quality shot. These are not only easy and economical but extremely healthy. I made this recipe gluten-free by using rice bread crumbs instead of regular breadcrumbs. Thank you "Canadian Living" magazine for yet another winner!<br />
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<span style="color: #ffd966; font-size: large;"><b>WHITE FISH CAKES WITH LEMON-CHILI MAYO</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
1 rib celery, coarsely chopped</div>
<div style="text-align: center;">
2 green onions, coarsely chopped</div>
<div style="text-align: center;">
1/4 cup fresh parsley leaves</div>
<div style="text-align: center;">
450g firm white-fleshed fish fillets (such as halibut or basa), coarsely chopped</div>
<div style="text-align: center;">
3/4 cup fresh bread crumbs.</div>
<div style="text-align: center;">
1 egg</div>
<div style="text-align: center;">
2 tsp Dijon mustard</div>
<div style="text-align: center;">
1/4 tsp pepper</div>
<div style="text-align: center;">
1 tbsp oil (I used coconut)</div>
<div style="text-align: center;">
<b><i>Lemon-Chili Mayo</i></b></div>
<div style="text-align: center;">
1/3 cup light mayonnaise</div>
<div style="text-align: center;">
1 1/2 tsp lemon juice</div>
<div style="text-align: center;">
1/4 tsp chili powder</div>
<div style="text-align: left;">
</div>
<ul>
<li>In a food processor, pulse together celery, green onions, and parsley until finely chopped. Scrape into a bowl.</li>
<li>Add fish to the food processor; pulse until fine but not pureed. Add to the parsley mixture and stir in bread crumbs, egg, mustard and pepper.</li>
<li>Divide into 8 portions and make each portion a 1/2" (1cm) thick patty.</li>
<li>In a nonstick skillet, heat oil over medium heat. Cook fishcakes turning once, until golden and firm to the touch (aprox. 8 to 10 minutes)</li>
<li>Meanwhile, whisk together mayonnaise, lemon juice and chili powder. </li>
<li>Serve fishcakes with a side of mayo and ENJOY!</li>
</ul>
<div>
<i>*Coat the fishcakes in 1/3 cup medium or fine ground cornmeal. Cook as directed for a crispy cornmeal version!</i></div>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-49404146029493385412014-11-01T15:21:00.000-04:002014-11-01T15:21:22.488-04:00Pumpkin Waffles with Apple Cider Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOlR3_z_hXYeps4-2uDg59yDcrgE90rWlayhVwfGhrvRaIAZbnCVO3uz2woPlbjJUB-e2a7jHfN36qmWM2km0O2Fw2InNCnCYGqXbiqVY-1nO0oFhqvZkX1MkkEDZFNn2RAamwznU10w/s1600/188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOlR3_z_hXYeps4-2uDg59yDcrgE90rWlayhVwfGhrvRaIAZbnCVO3uz2woPlbjJUB-e2a7jHfN36qmWM2km0O2Fw2InNCnCYGqXbiqVY-1nO0oFhqvZkX1MkkEDZFNn2RAamwznU10w/s1600/188.JPG" height="240" width="320" /></a></div>
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My friend Anne sent me this recipe and brought all the ingredients over to my house...what could I do but oblige her after all that hard work?! These waffles not only smell incredible but taste absolutely amazing! A delicious taste of autumn!!!<br />
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<div style="text-align: center;">
<span style="color: #b45f06; font-size: large;"><b>PUMPKIN WAFFLES WITH APPLE CIDER SYRUP</b></span></div>
<div style="text-align: center;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: center;">
2 1/2 cups of all-purpose flour (I used gluten free all-purpose)</div>
<div style="text-align: center;">
4 tsp baking powder</div>
<div style="text-align: center;">
2 tsp ground cinnamon</div>
<div style="text-align: center;">
1 tsp ground allspice</div>
<div style="text-align: center;">
1 tsp ground ginger</div>
<div style="text-align: center;">
1/2 tsp salt</div>
<div style="text-align: center;">
1/4 cup packed brown sugar</div>
<div style="text-align: center;">
1 cup canned pumpkin</div>
<div style="text-align: center;">
2 cups milk (I used unsweetened original almond milk)</div>
<div style="text-align: center;">
4 eggs, separated</div>
<div style="text-align: center;">
1/4 cup butter, melted</div>
<div style="text-align: center;">
<b><i>Syrup:</i></b></div>
<div style="text-align: center;">
1/2 cup white sugar</div>
<div style="text-align: center;">
1 tbsp cornstarch</div>
<div style="text-align: center;">
1 tsp ground cinnamon</div>
<div style="text-align: center;">
1 cup apple cider</div>
<div style="text-align: center;">
1 tbsp lemon juice</div>
<div style="text-align: center;">
2 tbsp butter</div>
<div style="text-align: center;">
</div>
<ul>
<li style="text-align: left;">Preheat a waffle iron according to manufacturer's directions.</li>
<li style="text-align: left;">Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl. </li>
<li style="text-align: left;">In a separate bowl, stir together the pumpkin, milk and egg yolks. Whip the egg whites in a clean, dry bowl until soft peaks form.</li>
<li style="text-align: left;">Stir the flour mixture and 1/4 cup of melted into the the pumpkin mixture till combined. Using a rubber spatula, fold the egg whites into the batter.</li>
<li style="text-align: left;">Cook waffles according to manufacturer's instructions</li>
<li style="text-align: left;">TO MAKE THE SYRUP: stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil. Reduce heat and simmer until the syrup thickens. Remove from heat and stir in the 2 tbsp of butter until melted.</li>
<li style="text-align: left;">Serve the warm syrup over top of the waffles with a small pat of butter. ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0tag:blogger.com,1999:blog-8182684355154327024.post-40814802558522697742014-08-24T18:51:00.000-04:002014-08-24T18:51:16.593-04:00Tomato & Olive Antipasto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAuxqSbYQGqG-tXqKsv7WrqkJU6ita0t0Hg7tqi0Z0Tq38AF4p4JWKUQ4W-1-4QzPd1Mgh3uT2GuxczDW52CclIRn5Yt_ls0JnLynJb5FV4gANOE4BaKWAUU1VQjgBYPWbmqc0j2Pdgo/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAuxqSbYQGqG-tXqKsv7WrqkJU6ita0t0Hg7tqi0Z0Tq38AF4p4JWKUQ4W-1-4QzPd1Mgh3uT2GuxczDW52CclIRn5Yt_ls0JnLynJb5FV4gANOE4BaKWAUU1VQjgBYPWbmqc0j2Pdgo/s1600/031.JPG" height="240" width="320" /></a></div>
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One of my favourite preserves of each summer is this recipe for tomato & olive antipasto. I tried it years ago from the book "The Complete Book of Pickling" by Jennifer MacKenzie, and have made it yearly ever since! It is a fair amount of dicing, but well worth it in the end. Naturally you don't necessarily need to preserve this antipasto and can make it and keep it in the fridge, but the wonderful summer flavours will last longer if canned! This tastes amazing with rich cheeses and cured meats such as salami!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv030pF1h4rvXlKcwhnDUAKpzN2H5U9XFDPBBATIKelO74kh0HRvTFGUa4y6dnOFm9oogQfVVQRDCqxE1UwOo98aZ7vEeceFm43mhtwDjjGqlKRxcVy2vTMP_V45RWy9ZR4gBS7oTgbM/s1600/032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv030pF1h4rvXlKcwhnDUAKpzN2H5U9XFDPBBATIKelO74kh0HRvTFGUa4y6dnOFm9oogQfVVQRDCqxE1UwOo98aZ7vEeceFm43mhtwDjjGqlKRxcVy2vTMP_V45RWy9ZR4gBS7oTgbM/s1600/032.JPG" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8oz wide-mouthed jar fresh from the canner!<br />
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<strong><span style="color: #990000; font-size: large;">TOMATO & OLIVE ANTIPASTO</span></strong><br />
<strong><em><span style="color: black; font-size: small;">Ingredients:</span></em></strong><br />
<span style="font-size: small;">10 cups chopped Roma tomatoes (you can peel them but I don't and the texture is fine)</span><br />
<span style="font-size: small;">1 1/2 cups finely chopped onions</span><br />
<span style="font-size: small;">1 1/2 cups diced red bell peppers</span><br />
<span style="font-size: small;">1 cup diced green bell pepper</span><br />
<span style="font-size: small;">1 cup diced celery</span><br />
<span style="font-size: small;">2 tbsp minced garlic</span><br />
<span style="font-size: small;">2 bay leaves</span><br />
<span style="font-size: small;">1 cup granulated sugar</span><br />
<span style="font-size: small;">1 tbsp pickling or canning salt</span><br />
<span style="font-size: small;">1 tbsp dried basil</span><br />
<span style="font-size: small;">2 tsp dried oregano</span><br />
<span style="font-size: small;">1/2 tsp freshly ground black pepper</span><br />
<span style="font-size: small;">1 1/2 cups red or white wine vinegar (I use red for the rich colour it gives)</span><br />
<span style="font-size: small;">1/2 cup drained rinsed brine-cured olives, diced or slivered*</span><br />
<ul>
<li><div align="left">
<span style="font-size: small;">In a food processor or blender, puree 2 cups (500 mL) of the tomatoes until smooth (alternatively you can use passata).</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">In a large pot, combine pureed and diced tomatoes, onions, red and green peppers, celery, garlic, bay leaves, sugar, salt, basil, oregano, pepper and vinegar. Bring to a boil over medium-high heat, stirring often to prevent burning on the bottom of the pot.</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">Reduce heat and boil gently, stirring often, for about 2 hours or until the antipasto is reduced by about half and is thick enough to mound on a spoon.</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">Meanwhile prepare canner, jars and lids.</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">Stir olives into antipasto and boil gently, stirring often, for 5 minutes to blend the flavours. Discard the bay leaves.</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">Ladle hot antipasto into hot jars, leaving 1/2" headspace. Remove air bubbles by sliding the handle of a spoon into the antipasto, and adjust headspace as necessary. Wipe rim of jar and place hot disc on jar. Screw band down until fingertip tight. </span></div>
</li>
<li><div align="left">
<span style="font-size: small;">Place jars in canner and return to a boil. Process for 20 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.</span></div>
</li>
<li><div align="left">
<span style="font-size: small;">ENJOY!!</span></div>
</li>
</ul>
<div align="left">
<span style="font-size: small;"><em>*I find the antipasto sits nicer on a cracker when diced but this is just preference!</em></span></div>
<div align="left">
<span style="font-size: small;"><em>**This recipe makes approximately 8 250mL jars or four 500 mL jars</em></span></div>
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Anonymoushttp://www.blogger.com/profile/06372375380401344089noreply@blogger.com0