martha...kind of

Quick Dark Chocolate Pudding

2011-12-06T06:40:00.000-08:00

The perfect after dinner treat to have on a busy week night...my family loves it when it's still slightly warm and served in a mug.

2 1/2c milk

1 1/2c cream

1tsp vanilla

1 egg (beaten)

3/4c sugar

7tbsp coco powder (approx. 1/2c)

3tbsp cornstarch (dissolved in a little water)

Whisk all the ingredients together in a medium sized pot and cook on medium heat, stirring constantly for about 7 to 10 minutes until mixture begins to thicken. Be sure not to bring to a boil. When slightly thinner than your desired consistency pour about ½ a cup of the pudding into each bowl and let cool to desired temperature before serving.

If you prefer to have cold pudding simply cover the top of each bowl with plastic wrap and press onto the surface of the pudding. This will prevent a skin from forming on the top.

Makes 4 half cup servings.

Portuguese Style Pork and Clams

2011-12-06T06:39:00.000-08:00

This recipe originated in the Alentejo region of Portugal. It's a romantic wine region that stretches north to south. It's known for soft rolling hills, wild beaches, cork forests and olive groves. Dotted throughout the landscape are Arabic castles and medieval towns. Alentejo is a truly beautiful region seemingly trapped in time. I spent some time there a few years ago with my family and I have to say this was one of my most favorite dishes.

3lbs lean boneless pork cut in 1/2 inch cubes

1 chorizo (sliced)

1/4c olive oil

1tbsp paprika

3 garlic cloves (crushed)

1 bay leaf

2 onions (diced)

1 dried red chili (crushed)

1tbs ground cumin

1 large can of tomatoes

2c white wine

48 small clams soaked and scrubbed

1 handful of fresh cilantro (chopped)

4c cooked rice

In a large bowl combine the wine, paprika, salt, pepper, garlic and bay leaves. Add the pork, give it a good stir and let marinate in the mixture several hours or overnight. Now, drain the pork (reserving the marinade) and throw away the bay leaves.

In a large pot add the oil, onions, chorizo and pork. Sauté over high heat until onions are soft and pork is browned. Now add the tomatoes, chili, cumin and reserved marinade.

Cover and simmer until pork is tender, about 1 hour.

When the pork is tender add the clams and cover the pot to steam the clams until the shells open (about 8 minutes) Discard any unopened shells.

Place a few spoonfuls of rice into each shallow bowl and spoon some pork and clams on top (be sure to get some of the liquid) Sprinkle with cilantro and serve. Our family always has this meal with a loaf of fresh crusty bread to dip in the excess juices. YUM!

I'm dreaming of a...white kitchen

2011-12-05T12:56:00.000-08:00

OK, I know it's getting close to Christmas and I should be dreaming of a white Christmas...but I'm not! I'm dreaming of a white kitchen. I've lived in my current house for 2 1/2 years and although I knew the kitchen was small with little storage and prep space, I thought I could make my peace with it. At least temporarily. After all, everything else about this house was just what we were looking for. We have a huge yard, we can walk to shopping and the beach, the girls school is a hop skip and a jump away...really I should be pinching myself to have found such a little gem in our price range!

But no, instead I find myself swearing like a longshoreman every time I have to make something for dinner. Surely any one of you who have had the misfortune of trying to live with a dysfunctional kitchen will know exactly what I'm talking about. I have to pull 5 things out of the cupboard to get out the one thing I was looking for!!!!!!! Not to mention the safety concerns of precariously perching hot pans over the sink because I don't have any counters to put them on. Thank goodness I have very little in the way of canned foods or prepackaged goods...I can't even begin to think of where I would store them, as it is now my platters are stored in my broken dishwasher! It broke a year ago and I refused to replace it because I couldn't bear to give up my newly discovered storage space LOL!

Well I've had it. I sound like I have turrets syndrome or some weird swearing tick every time I'm cooking and I'm not the swearing type. What has this kitchen done to me? Something has got to change. So the walls are coming down, the cupboards are being ripped out and a new kitchen will emerge along with a new attitude for me. Cooking once again will be a joy to share with my friends and family, not a secular frustrating annoyance!

Right now I'm in the planning/ dreaming stage, getting price quotes for some of the construction that we are not able to do ourselves and scoping out high end looks for a budget friendly price. Here are a few of the kitchens that I love:

Check out this new TV series on HGTV

2011-09-01T16:59:00.000-07:00

Hey everyone, sorry I know it's been a while since I've posted. I went back to work...summer fun with the kids and just taking a little time to relax! I will start posting again in the next week or so. School lunch ideas will be my top priority.

In the mean time I wanted to let everyone know about a great new show on HGTV called Urban Suburban, my family and I had the honour of being chosen for the first episode!

Check it out. http://www.facebook.com/UrbanSuburbanTV?sk=wall

Looking forward to get back in the swing of things...soon,

Angela

A Quote For The Day.

2011-08-09T12:02:00.000-07:00

Why not go out on a limb, isn’t that where all the fruit is.

(Frank Scully)

Tropical Seafood Salad (Re-make)

2011-07-27T12:46:00.000-07:00

A delicious way to use up any left over salmon you have after making Salmon with Citrus Vanilla Sauce http://marthakindof.blogspot.com/2011/07/salmon-with-citrus-vanilla-sauce.html If you don’t have enough salmon feel free to toss in a few grilled shrimp and/or grilled scallops.

1 piece left over grilled salmon (left whole or cut into bite sized pieces)
toasted sesame seeds
tomato
cucumber
green onion
coleslaw mix
baby salad greens
pineapple
orange
*use whatever quantities you want and cut however you like.

Toss all the fruit and veggies together on a serving platter, and then place the salmon (prawns, scallops) pineapple, orange and toasted sesame seed on top and drizzle with dressing (recipe below)

Dressing:

2tbsp                left over citrus vanilla sauce
2tbs                  vinegar
1tsp                  sesame oil
3tbsp                 oil
1/4tsp                salt
1/2                   crushed dried red chili

1 clove garlic(minced)

Whisk together in a small bowl or simply emulsify in the blender for a few seconds.

A Quote For The Day

2011-07-27T12:04:00.000-07:00

A true conservationist is a man who knows that the world is not given by his fathers but borrowed from his children.

(John James Audubon)

Scented Play dough

2011-07-25T16:52:00.000-07:00

I can think of no better way to get kids interested in cooking than teaching them how to make their own play dough. This recipe is particularly cool because it gets its color and scent from Kool- aide! I especially like homemade play dough because it’s not as messy as the store bought stuff and it’s so cheap to make.

1c flour
1c water
1/2c salt
2tbs cream of tartar (really cheap in the bulk section!)
1 pack Kool- aide (unsweetened) 2tbs vegetable oil

Mix all the ingredients together in a medium sized pot and cook over medium low heat until mixture becomes gummy. Store in an airtight container or a resealable plastic bag.

*The Play dough will be whatever color the Kool- aid crystals are.

A Quote for the Day

2011-07-24T20:20:00.000-07:00

I believe the art of living consists not so much in complicating the simple things as in simplifying things that are not.
(Francois Hertel)

Salmon with Citrus Vanilla Sauce

2011-07-24T10:42:00.000-07:00

Sounds complicated I know, but I promise this is so quick and easy! The hint of Vanilla is an unexpected addition that adds warmth to this refreshingly light dish.

* tastes equally good on any firm fleshed white fish.

2 oranges (juice and zest)
1/2c orange juice

1 lemon (juice and zest)
2tbs vanilla
1tbs Louisiana hot sauce
1/4tsp fresh grated ginger
1tsp salt
1/2c brown sugar

1tbs butter
1/3c heavy cream
1 lime(juice only)
1 large salmon filet
1 handful cilantro (chopped)

Mix first 8 ingredients together in a bowl and stir until sugar is dissolved. Now divide mixture in half, pour half of the mixture over the salmon filet (skin side down) to marinate in the fridge for as little as 1/2hour or even over night.

Pour the remaining half of the mixture into a small saucepan and simmer until reduced by about half, now add the heavy cream and simmer until it has thickened. Turn off the heat and whisk in the butter. Continue to whisk until butter is melted and totally incorporated into the sauce. Now whisk in the lime juice. Set aside until ready to serve.

Grill the salmon on medium for about 8 minutes (depending on thickness) or you can simply broil in your oven on low for about 8 minutes. Drizzle with sauce and garnish with cilantro.

* If you have any leftovers make this tomorrow http://marthakindof.blogspot.com/2011/07/tropical-seafood-salad-re-make.html

A Quote For The Day

2011-07-22T08:58:00.000-07:00

If we do not permit the earth to produce beauty and joy, it will in the end not produce food either.

(Joseph Wood Krutch)

A Quote for the day

2011-07-20T21:04:00.000-07:00

Family faces are magic mirrors. Looking at people who belong to us, we see the past, present and future. We make discoveries about ourselves.
(Gail Lumet Buckley- The Hornes: An American Family)

We all need a little food for thought to keep us heading in the right direction... I like to do that by reading inspiring quotes. So, I've decided rather than keeping them to myself I'd share them with you. I'll be regularly posting a quote for the day. If you have any with special meaning to you and would like to share them, please e-mail them to me. I'd be happy to include them.

A Pink Paris Bedroom...what more could a little girl want!

2011-07-17T17:46:00.000-07:00

It was my youngest daughter Kaity's 7th birthday the other day. After a lot of planning, sneaking around and bargain hunting I managed to pull off re-decorating her bedroom as a surprise! I'd been hiding everything in the garage under a tarp for about 2 months LOL!!!

2 days before her birthday we had her stay at her Avo and Grans (grandma and grandpa) and the fun began. Me, my daughter Emily and my husband Mike repainted her room and all her furniture the first night. Then the night before my girlfriend Marlene...the worlds most talented women... came over to play with me, um, I mean help me set everything up.

We had so much fun, I'm not sure if the room was for Kaity, or if it was for the little girl in me that always wanted a room like this LOL! Here's a few pics...let me know what you think.

I managed to pull the whole room off for less than $300...that was including the gorgeous Louis IV chair...upholstered in hot pink pleather of course!

Now my oldest daughter wants her room re-done for her birthday in January...can't wait to see what we come up with and for how little we can pull it off for!

Bunk bed draped with white sheer fabric, complete with a french poodle pillow...hand made by the talented Marlene.
I had to include a black and white zebra rug!

What French fashion designers room would be complete without a dress maker dummy, some fabric remnants and a magnet board to tack all your ideas to? I just attached a wall paper remnant to an existing magnetic board. I think I've played in the room more than she has LOL!

Of course I had to have a fancy chandelier.... our old kitchen light. Simply repainted and gussied up with crystals, feathers and pink glass branches.

The pink and black cubes were a steal at $15 each...great to use as memory boxes. So cute with the lids switched so each was pink and black

Ginger Orange Chicken Skewers

2011-07-17T16:40:00.000-07:00

1c orange juice
1tbs cornstarch (dissolved in water)
1/4c soy sauce
1tbs honey
1” piece of fresh ginger (minced)
1/2tsp sesame oil
1/4tsp each salt and pepper
1 dried red chili (crushed)

*Mix together in a bowl and reserve ½c for basting.

Now add:
3 boneless skinless chicken breasts (cut into bite sized pieces) or 6 boneless skinless thighs and marinate.

2 peppers- any color (chopped into bite sized pieces)
2 oranges with the skin cut off (chopped into bite sized pieces)
1 onion peeled (chopped into bite sized pieces)
1/4c toasted sesame seeds (for garnish) optional

8 skewers (if wooden, soak in water for at least an hour)

Toss the first 8 ingredients into a bowl, reserve 1/2c of the mixture for basting. Now add the chicken to the marinade. Cover and let marinate in the fridge for at least 1 hour to overnight.

Remove from fridge and thread the chicken onto skewers alternating with the green peppers, oranges and onions. Sprinkle with a little salt and grill on the bbq or broil in the oven for about 3 to 4 minutes per side or until the juices run clear. Be sure to baste periodically with the reserved liquid.

Garnish with a sprinkle of toasted sesame seeds and serve with New Potatoes with Lime and Cilantro http://marthakindof.blogspot.com/2011/07/new-potatoes-with-lime-cilantro.html.

New Potatoes with Lime & Cilantro

2011-07-17T16:36:00.000-07:00

These are a nice accompaniment to my Ginger Orange Chicken Skewers http://marthakindof.blogspot.com/2011/07/ginger-orange-chicken-skewers.html. Simple, fresh and delicious!

12 red and/or yellow skinned new potatoes

2tbsp           butter
1/2tsp          salt
1                  lime (zest and juice)
1/2              dried red chili(crushed)- optional
1               clove garlic(minced)

1 handful cilantro (chopped)

Boil potatoes in a pot of salted water until tender. While waiting, put the next 5 ingredients into a small saucepan on low heat until butter is just melted. Turn off heat and let sit until the potatoes are ready.

Drain potatoes and put in serving bowl, pour butter mixture over the potatoes, sprinkle with cilantro and toss together. Serve immediately.

Fresh Tomato Salsa

2011-07-13T02:03:00.000-07:00

This is the first thing I got my daughters to help with when they were younger. They were in charge of stirring and tasting it to see if it needed more salt. They thought it had to be stirred a certain amount before it was ready, something only they could decide…so cute! I can’t eat the jarred stuff since I started making this,it’s amazing to me that they’re even supposed to be the same thing! This is so fresh and delicious; it really is worth the effort. You can use this just for dipping chips, or along side grilled meat and fish.

8            roma tomatoes (any tomato will work but these have less seeds and juice in them)
3            large onions
1            bunch cilantro (finely chopped)
1            lime (juice)
1            garlic clove (crushed)
salt to taste

Dice tomatoes and onions into equal sizes, I like mine quite small, but some prefer a larger dice. Then toss into a bowl with everything else and stir. Taste and adjust the amount of salt if necessary.

*Tip- When using this as a condiment with meat or fish I'll often add fresh fruit. Mangoes and strawberries are a favorite in our house.

If we're making nachos our meal, I'll add some black beans and some corn to make it a little more filling. I just toss the beans in right from the can (drained) and the corn is added right from the freezer. Just let it sit for about 10 minutes or so before serving.

Chinese Dumplings on a Bed of Crisp Veggies (Re-make)

2011-07-06T11:34:00.000-07:00

This is a recipe that's so simple it’s almost embarrassing to call it a recipe! But it’s unbelievably healthy and delicious so I had to include it. If you feel the need to make it more difficult in order to satisfy your inner chef, feel free to make the dumplings from scratch.
http://www.realage.com/tips/what-to-eat-to-live-longer-cruciferous-vegetables

Here's the recipe:

1 package         Frozen Asian dumplings called Gyoza (pork or chicken)

*Trader Joes sells them MSG free!
Click on the advertisment on the side of the blog for locations.

2-3            chicken bouillon cubes (enough to make a strong chicken stock)
4c            shredded coleslaw mix (or thinly sliced asian veggies)
1               red pepper(cut into thin strips)
1               can cut up baby corn

2             green onions thinly sliced
4             dried red chilies
4tbs         toasted sesame seeds
sesame oil- just enough to drizzle
left over bits of chicken of pork if you have it (diced)

Bring water to a boil in a medium sized pot, and then toss in the frozen dumplings. When they float to the top drain about 1/2 of the water and stir in your bouillon cubes until dissolved.

Put 1 cup of coleslaw mix in each of your four personal sized serving dishes. Sprinkle equal portions of red pepper, baby corns, green onions, sesame seeds, crushed dried red chilies and sesame oil in each dish.

Now place an equal amount of dumplings on each plate of veggies and spoon over some of the broth. I like to serve additional broth in a small bowl on each plate for dipping the gyoza. Serve immediately. The veggies cook just ever so slightly in the hot broth...quick and so yummy!!!!

Summertime...and the livin is easy...

2011-07-05T09:55:00.000-07:00

http://www.youtube.com/watch?v=MIDOEsQL7lA&feature=related

Summer is about easy entertaining. Jazz playing, friends and family popping in unexpectedly and alfresco dinners that stretch into the wee hours of the morning. So for me nothing says summer more than the flicker of candle light on a warm summer evening! Here are a few pics to inspire you to create a little backyard ambiance for your next gathering.

A few empty glass jars in different shapes and sizes, some treasures from the beach... and you're be ready to sit back and enjoy everything a warm summer evening has to offer.

Make your own custom napkin rings with rope or ribbon and interesting objects found at the beach. Not only are they pretty, they stop the wind from blowing your napkins away! Another great idea is to use stones from the beach as name tags. Simply write on them with a permanent marker. If you don't want to have such a formal table setting...use the rocks as table decor and write words of inspiration on them.

Instead of tossing your empty bottles into the recycling bin, why not fill them with flowers to create an interesting display. Maybe suspended from a few tree branches or strewn through the center of your table to create a casual centerpiece?

To add even more ambiance to your backyard gathering, try making your own fire bowl. It's ridiculously easy and very inexpensive...if you're resourceful you can make one for just a few dollars. All you need is a large fire safe container... a metal, concrete or ceramic plant pot works great... a few cans of gel fuel, some mesh and rocks from the beach.

The process is ridiculously simple. Place a few open cans of gel fuel inside the planter, cover it with a cut metal mesh and rocks. That’s it...your done!. Clear a few of the rocks away from above the gel fuel cans so you can light the gel fuel. The gel cans last for about 3 hours, if you’d want to stop the flame earlier, just place something non flammable over the cans of gel fuel to snuff out the flame... the lid from the can works great, I just hot glue a long skinny rock to the lid to use as a handle. The gel cans can be re lit over and over again.

* The gel fuel is sold almost anywhere during the summer months. I've recently seen it at Walmart and Home Depot. They also sell refill fuel, so when your can runs out you won't have to take your fire pit apart, just top up the can.

*Depending on the depth of your container, you may have to raise up the cans of gel fuel...sands works great for this.

***Check with your local fire department for burning restriction that may be in place!

Smokey Maple Whiskey Barbeque Sauce

2011-07-04T21:26:00.000-07:00

Well it's FINALLY arrived...barbecue season is here! So to kick off this joyous occasion I thought I'd share my families fave barbecue sauce recipe. It's bold, rich and smokey with a slightly sweet sticky tang. Fantastic on chicken, ribs and even mixed into your hamburger meat before you form your patties...simply finger licking good.

3                    large cans of crushed tomatoes
3c                   ketchup
8                   cloves of garlic (crushed)
1c                 vinegar

1c               soy sauce
4tbsp            Worcester sauce
1/4c              molasses
2tbsp           liquid smoke
2 1/2c          brown sugar
1tbsp           smoked paprika
1tbsp            chili powder
3tbs            Dijon mustard
3tbsp            prepared mustard
1                    small onion (grated)
1/2c          whiskey
1/2c           real maple syrup

Makes about 7 cups of sauce.

Toss it all in a large pot and simmer for a few hours. You can also make this in a crock pot on low if you have one, just toss everything in and forget about it until the next morning.

Tip- I sometimes double this recipe, it keeps in the fridge for a very long time.

Creamy White Bean and Bacon Soup (Re-make)

2011-06-29T14:26:00.000-07:00

What a great way to get more nutrient dense beans into your diet! This soup is rich, creamy, and satisfying. Best of all it’s super quick to make, with the assistance of some of the cheese sauce left over from your Mac’n’Cheese.
http://marthakindof.blogspot.com/2011/06/white-cheddar-and-havarti-macncheese.html

2c                cooked white beans
2c                chicken stock
1c- 2c         left over cheese sauce
1                 onion(diced)
6                strips of bacon(diced)
salt and pepper to taste

In a large pot sauté the bacon and onions until the bacon is crisp and the onions are caramelized slightly. Now pour a little water into the sauté pan to help loosen the tasty little bits from the bottom of the pan.

In a blender put 1 1/2c of beans and all of the chicken stock and blend until smooth. Pour mixture into the pot with the bacon and onions and simmer on medium heat. Whisk in the cheese sauce and the remaining 1/2c of beans. Simmer on medium for as little as a few minutes to as much as several hours.

Serve with fresh crusty bread and a salad. YUM!

I just ran across a study touting the waist shrinking benefits of beans...give it a read. It will have you looking for more ways to incorporate beans into your diet too! http://www.realage.com/tips/beans-help-halt-weight-gain?eid=1010643187&memberid=20953294&cbr=wmn_surf

White Cheddar and Havarti Mac’n’Cheese

2011-06-28T16:45:00.000-07:00

COMFORT FOOD!!!!!! Okay, I know it's the wrong season for comfort food...but with summer rearing it's head ever so slowly I could use a little today LOL!

Everyone has a favorite recipe for good old fashioned Mac’n’Cheese and this is mine. It’s rich and creamy with just a hint of tang, thanks to the addition of a little cream cheese. Give it a try you’ll never eat the boxed version ever again!

*This makes a LOT of sauce...I can't stand it when it's not really saucey. Plus any left over sauce I'll use in another recipe...which will be my next post.

1/2c                butter
1/2c                flour
                                                   4c                   milk
                                                   1/4c               cream cheese
                                                   1/2tsp           salt
                                                   1/4tsp           pepper (white if you prefer)
                                                   2 1/2c           old white cheddar cheese (shredded)
                                                  2                    slices of havarti cheese (broken into pieces)

                                                  6c                 macaroni noodles (cooked)

Melt butter in a medium sized saucepan, then add the flour and whisk together until you have no lumps. Cook flour mixture until it no longer smells like play-dough and begins to smell slightly nutty. Then quickly whisk in the milk, when it’s completely incorporated whisk in the cream cheese and the remaining ingredients and continue to stir until you’ve reached your desired consistency. Pour the sauce onto of cooked pasta (I like macaroni or shells) and enjoy.

Sloppy Joes

2011-06-23T20:55:00.000-07:00

The name says it all...well almost. These Sloppy Joes just so happen to be really healthy because there are a multitude of vegetables hiding inside them! If you don’t tell the kids they’ll never know. I use ground bison http://www.naturalfoodbenefits.com/display.asp?CAT=3&ID=100 but any ground meat works in this recipe. I’ve used chicken, turkey and even ground seasoned tofu! A quick dinner when served with easy to make “Oven Fries” which of course are healthy too. Here's the link for my Oven Fry recipe http://marthakindof.blogspot.com/2011/06/2-meals-in-one.html

2lb        ground bison
1          onion (diced)
3           cloves of garlic (minced)
1/2       large zucchini (shredded)
2          carrots (shredded)
1           large chunk of cauliflower (shredded)
1           handful of parsley (chopped)
                                               2tsp       salt or to taste
                                              1/4tsp   pepper
                                               2tbsp     balsamic vinegar
                                               2tsp       Worcestershire sauce
                                               1tsp       Dijon mustard
                                              1/2c       ketchup
                                              1c          crushed tomatoes

                                                6            Kaiser buns

Toss the first 3 ingredients into a large pot and brown until meat is cooked. Now add the remaining ingredients and cook stirring occasionally for about 10 minutes. Stir in the ketchup and crushed tomatoes. Simmer on low heat for as little as 10minutes to as much as an hour. Cut Kaiser Buns in half and spoon mixture onto the bottom half of the bun and replace top. Serve immediately.

Do you have any other fave junk foods you'd like me to give a healthy makeover? Send me an e-mail I love finding healthy alternatives for junky favorites!

Broiled Mahi Mahi on a Bed of Wilted Spinach and Red Pepper Slivers

2011-06-22T22:18:00.000-07:00

Mahi Mahi is a favorite in our house, but for a very odd reason. Our family went to Portugal for several months when my oldest daughter was 5 and you eat a lot of fish in Portugal. You'd think that would be a good thing... but they often serve fish whole with the head and tail still intact. So here's my theory...I think that's when my daughter came to the realization when we have fish for dinner we are actually eating a fish LOL!

Since then she HATES fish, except this fish. Why does she like this fish you may be wondering? Well I think it's because its texture is very similar to chicken, so it doesn't trigger the same memories for her. It also helped that I always called it chicken fish LOL. Thank goodness they didn't serve chicken whole too! If you have family members that don't like fish, give this a try.

2lbs                   Mahi Mahi (or any firm fleshed white fish)
1/3c                  coconut milk
2                       cloves of garlic (crushed)
1tsp                  paprika
1                        dried red chili (crushed)
salt and pepper to taste

4c                   washed baby spinach leaves
1                    red pepper (cut into thin slivers)

Turn your oven to broil.

Toss the first 6 ingredients together in a bowl and stir to combine. Spread the seasoned fish onto a parchment lined cookie sheet and place on the centre rack. Broil for 5 minutes, then give it a toss and broil for another 5 minutes.

Place the broiled fish on top of the spinach leaves and red pepper slivers. The heat from the fish will wilt the spinach. I like to serve this with my coconut lime rice. http://marthakindof.blogspot.com/2011/06/what-to-do-with-leftover-rice-2.html

PS I've had lots of requests for this recipe so I decided to post it today. I haven't had a chance to photograph the finished product so I'll post a picture of it in a few days.

We're having healthy Sloppy Joe's (yes, healthy) for dinner tomorrow night so that will be my next post.

What to do with leftover rice?

2011-06-20T16:05:00.000-07:00

Coconut Lime Rice

You are going to love this spin on traditional rice...fantastic with grilled fish or ginger garlic chicken ...I'll post recipes for both soon!  This is a great way to use up left over rice, and the best thing is you can whip it up in no time.
2c        cooked rice

1/4c     coconut milk
2tsp     butter
2          limes (zest and juice)

1/2       jalepeno (finely diced)
1/3c     shredded coconut (toasted and unsweetened)
1          bunch of fresh cilantro (chopped)
salt to taste

In a medium pot add the coconut milk, butter, lime juice and zest. Let simmer until the butter is melted and the lime becomes fragrant. Reduce heat to low and add the cooked rice, jalapeño, toasted coconut. Cook for 2 to 3 minutes, stirring often, until rice is warmed through. Toss in cilantro and serve.

Tip- this is easily done in the microwave too, just heat the coconut milk, butter, coconut, lime juice and zest in a medium sized bowl first. Once the butter is melted simply toss in the remaining ingredients and warm through. This entire recipe from start to finish takes me 4 ½ minutes when done this way!

Educated Women In The Home? What An Odd Thing!

2011-06-17T11:12:00.000-07:00

Educated women in the home? What an odd thing to deplore! What better place to have us “end up”. . . What more important job is there than sharing the values we are learning to cherish with the next generation of adults? What more strategic place could there be for the educated woman?

Edith F. Hunter

They say things come to you when you need them most, and I came across this quote (above) the other day at just the right moment in my life. As many of you know I've been a stay-at-home mom for many years now and have felt it was the right decision for my family. But now that the girls are getting older I sometimes wonder if I should be going back to work. After all it's not like I don't have options open to me, I worked in pharmacy for almost two decades and ran my own interior design business for many years too. Both careers could be easily picked up again.

So I have to ask myself, why is it that I'm itching to go back to work? Would I be going back to work because I feel I'd be of more use in the working world? Would it be because staying at home in a world of working parents is lonely? Is it because I feel I'm wasting myself and my talents staying at home ? I know I'm not the only mom who has struggled with these questions. We've all asked ourselves if we are doing the right thing...whether working or not.

I was just having this conversation with another mother the other day who found herself at home because she was downsized. It was difficult for her to find herself unexpectedly thrust into a life at home all day with no coffee breaks, no "you did a great job on that project" and very little adult conversation that wasn't about the kids. She has since found the perfect balance by working part time at a job she loves. So it got me thinking about why I'm contemplating going back to work at this specific moment. I know if I was to become emotionally checked out at home, wishing I were somewhere else I wouldn't be doing my kids any favours... so I'd definitely go back to work.

I can't tell you how many times I've seen that happen and I often think "Why don't you just go back to work? You're not doing yourself or your family any favours by doing something you don't want to. You'd probably be more present for your kids when you got home from work, rather than a whole day at home being totally checked out." Why is it as women we feel we can't openly talk about this kind of thing? It's not any reflection on your ability as a wife or a mother! We need to accept that different things work for different people and as long as we are true to who we are everything else will fall into place. That's the best thing about being a women in this day and age. We have a choice, it's not expected that staying home is our only option. We need to be able to openly talk about the struggles of raising a family, whether staying at home or working and not feel judged.

Having said that I think I've decided to wait until the right opportunity comes up, doing something I'm passionate about...like this blog (only with a pay check LOL) Not just something that helps pay the bills...after all the quote is right, " what more important job is there than sharing the values we are learning to cherish with the next generation of adults?"

I read an interesting study the other day (yes, I'm a freak I read studies for fun!) about the importance of family work and including your children in household chores. I found it to be quite an eye opener. I've posted it at the bottom of this blog page. It made me realize that it really WAS worth my time to teach the kids how to clean something properly, rather than doing it myself because it’s faster…Or to let my youngest crack the eggs for the first time, even though there may be a shell or two.

One of my favorite quotes is "How we spend our days is, of course, how we spend our lives." Something to keep in mind.

I'd love to hear your thoughts on the subject!

image from whatkidsenjoy.com

Here's the study I ran across recently by Jenet Jacob Erickson, Ph. D. called Secret of Family Work:

When Anthropologist Dorothy Lee set out to explore the cultures of the Native American and New Guinean tribes, she observed something that both struck and confused her. She saw men, women, and children exerting themselves in learning and performing difficult tasks without any of the typical rewards she had always seen used to generate such motivation. She observed Native American youth being taught and tested in developing remarkable levels of self-discipline and valor to help them find food for their tribes. She observed the Arapesh of New Guinea walking miles with saplings to plant them on the sites of others, hunting only to give all the kill away, giving pigs to relatives who lived long distances away, and going on long walks in the jungle to find things needed by neighbors in building their homes or repairing their farm structures.

What she observed did not fit into her typical Western notions of motivation. Her education had led her to believe that individual motivation was the result of efforts to satisfy personal needs, reduce tension, or respond to an external motivator. Yet here she observed the full engagement of individuals who had been invited rather than motivated to act. They were invited specifically by a sense of connection with their communities—a connection that came with a sense of commitment and responsibility that seemed to invite the best in individual development. What she concluded turned her western notions of motivation upside down: it was the strength of the connection with community, rather than freedom from obligations to community, that enabled individual development to flourish.

Of course this led her to many thoughts about the importance of family love and bonding as a foundation for the connectedness that would enable each individual to flourish. It also led to an understanding of the importance of individuals in families and communities working together and helping one another as a foundation for connectedness. This did not always seem to be the most efficient way to get things done. Yet it was central to the experience of connectedness that would invite the best of individuals.

As Lee watched the Tikopia of the South Pacific exchange mats that had required tremendous effort and time to make, she questioned why they did not just keep the mats the y had made for themselves. Yet in exchanging with one another they gave a piece of their lives—a piece of their very selves. Their efforts and unique artistic expressions became part of the homes of one another, building a sense of connected oneness with their friends and relations.

No wonder then that helping one another in the home and in the community has power to generate an experience of oneness with enhanced exertion and development of the individual. This does not mean of course that children who are asked to help with yard work or the dishes are always delighted to give their best efforts to help out. But the experiences can establish a pattern that invites a sense of personal fulfillment, capacity, and oneness, as well as meaning and joy.

Certainly, much of this has to do with how parents themselves approach the experience of family work and working together. Two descriptions of family work present an interesting contrast. One mother talked about learning to help with family work saying, “I grew up working along with my grandparents down on their knees [harvesting raspberries]. You know, I thought, ‘If they can do it, I can.’ That’s some of my best memories. Actually, all the cousins would come and each row was a quarter of a mile long. And then after, we’d go have picnics in the park.” In her own family, she said, “I try to make [family work] joyful and important and not just something to get over with.”

In contrast, another mother remembered her childhood work experiences this way: “We didn’t like our jobs. We’d cry every day. On Saturdays we’d cry more. It was awful on Saturdays. My mom would decide we were going to rearrange the living room, and so everyone had to come. And when you rearranged you had to clean all the windowsills and take down the blinds and wash everything and it took all day long. That’s why we hated Saturdays. We thought we should be able to just watch cartoons all morning and then do nothing the rest of the day—it was our day off. But my mom didn’t see it as a day off. It was a big work day.”

This mother went on to describe housework with her own children: “[The children] always had household chores. They’ve always had Saturday jobs. They’ve always had work and they’ve just learned how to work.” Then she added, “They don’t like it. They don’t like it at all. There’s no debate. You just do it. We’re not going to negotiate; we just do it.” (Manwaring & Bahr, unpublished manuscript, 2004)

In these two examples family work meant very different things, was organized on different principles, and had different relational outcomes for these two families. The mother who described picking raspberries with her grandparents seemed to experience a connection in working alongside her family members that invited her own desire to contribute and find joy in collaborating with them. It was not her work, or her grandparents’ work. It was their work together, mixed in with the leisure—a natural part of living, loving, and being part of the family.

Creating homes where families eat, work, play, quarrel, celebrate, learn, relax, recover from illness, and care for the young and the elderly is very labor-intensive. These are tasks that do not simply go away if one tires of them. In fact, this work is as unpredictable as it is ever-present. Yet when we see how this work is central to forming the basic bonds of connection, we start to recognize its high value. We can then see how through organizing it in “communal” ways—by working alongside one another; by seeing family work as shared, good, and central to family love and belonging; and by appreciating each one’s contributions to it—we can strengthen relationships and bonding.

It seems almost taken for granted that family work is inherently oppressive, onerous, and conflict based. It may in fact be one of the great secrets of life that working beside and for one another is intrinsic to real enjoyment and meaning. In doing this work together we will discover that we have created the patterns of oneness that so surprised Dorothy Lee. We will find that not only do families and communities thrive in working beside and for one another, but that the oneness that results will also invite the finest in individual exertion and development.

Easy Peasy Strawberry Rhubarb Pie

2011-06-16T19:39:00.000-07:00

This pie is so healthy I eat it for breakfast sometimes...my not so guilty pleasure! Especially because I sometimes add a teaspoon of chia seeds per person into the pie filling. The Chia seeds add protein, omega 3's and additional fiber...sounds like a great way to start out the morning.

I know, I know, I'm starting to sound like the crazy Chia seed lady LOL! But they are sooo healthy and act like natures MSG...they have no flavour of their own but can really enhance the flavours of what they are put in. Probably because of their unique ability to create a flavour absorbing gel when in contact with any liquid.

Here's the recipe...without chia seeds:

8           sheets of phyllo pastry
(I use spelt flour phyllo)
1/4c      sugar
1tsp       vanilla
1/4       teaspoon cinnamon
(plus a bit to sprinkle)
4c        rhubarb (cut into bite sized pieces)
2c        strawberries (cut into bite sized pieces)

Preheat oven to 375 degrees.

Pie doesn't get any easier or healthier than this! Toss the strawberries, rhubarb, sugar, vanilla and cinnamon into a pot and simmer until the rhubarb is slightly tender. Set aside.

Now butter 4 medium sized ramekins. Line each ramekin with 2 sheets of phyllo (you don't have to butter between the sheets!)...leave the excess hanging over the edge. Fill each phyllo lined ramekin 3/4 of the way with pie filling . Fold the excess phyllo in and artfully arrange it on the top of the ramekin and brush the tops with a little melted butter. Place the completed pies on a cookie sheet and bake in the oven for about 15 minutes or until golden brown.

Sprinkle the tops of the pie with cinnamon and serve.

Super Mom...NOT!

2011-06-10T22:12:00.000-07:00

Any of you that have school aged children will be able to relate to this...I hope LOL! The end of the school year is a whirl wind of activities. Field trips, plays, costume fittings, dance recitals, music concerts, sporting events...the list goes on and on. Keeping all these schedules straight is a full time job in itself! Having said that, I'll share my story with you...while I shrink into a ball from shame.

It's early in the morning, I get the kids up and make sure they get breakfast. School planners signed and homework done- check. Lunches packed-check. Walk them to school-check. Phew...after a crazy week it will be nice to have some time for me. So my husband and I decide to shake off all the stress from the week by running 5km to the gym. Then we'll work out, walk back and maybe go out for lunch a little later in the afternoon.

We run to the gym...that wasn't so bad. Work out...wow that felt great! Leisurely walking home having some lovely adult conversation when...my cell phone rings.

"Hi Mrs. St. Cyr" says the lovely secretary at my kids school.

Hi, I say a little nervously thinking one of the kids is sick or hurt.

" We have you showing on our volunteer sheet that you were able to help with the make-up for the play today at 12:00." (it's 12:30)

I apologize and explain I thought that was tomorrow.

"Not to worry she says...do you think you can still make it in to help for a short while, the play starts at 1:00?"

I tell her I'll head over right away...not realizing that it's still quite a walk away.

Although completely exhausted already, feeling like the worst mother in the world overrode anything else I was feeling...so we sprinted 2.5km to the school! We made it in record time despite the fact that I pushed myself so hard I almost...shall I say, lost my cookies...but I made it. I was there. Out of breath and a little sweaty (OK a lot sweaty) but I managed to fulfill my motherly duties...I just feel sorry for the first few kids who got stuck with me doing their make-up.

Hats off to all you parents who manage to do 100 things at once, work full time, volunteer and manage to never miss a beat. I guess a Super Mom I'm not...but a least I try, and I guess that's all anyone can ask for.

*If you have a funny parenting story, I'd love you to leave it in the comment section. It's nice to know I'm not alone LOL!

Two Meals In One

2011-06-10T10:17:00.000-07:00

I can't tell you how many times the kids want one thing for dinner and my husband and I want something else! I've never been one to pander to picky kids, but once in a while the kids do get to choose what it is we should eat. So what's a mom to do? Well, I simply get 2 different meals out of one!

This time the kids wanted chicken strips and fries...although I do like that occasionally I was not in the mood. So the kids had their pick and Mike and I had a lovely crunchy chicken spring salad (cut from my garden) spiked with dried cranberries, goats cheese, sunflower seeds and some local peppers, tomatoes and cucumbers. Who would have thought a fast food-esque kind of meal could be made into something so healthy and sophisticated!

I can never understand why people fry french fries in oil when Oven Fries taste so good...here's how I do it:

Preheat oven to 375 degrees.

6 potatoes (any kind will work)

pinch of salt

drizzle of olive oil

I don't even peel the potatoes, I just scrub them well and cut them into thick wedges. The kids especially like it when I use purple potatoes from the farmers market. Spread them on a parchment lined cookie sheet...this allows you to use way less oil! Sprinkle with salt, drizzle with olive oil and toss them around a bit. Pop in the oven giving a toss every 10 minutes or so. They should be crisp and golden in about 30 minutes.

Chicken nuggets in a newspaper cone with dipping sauce.

I like to make my chicken strips with boneless skinless chicken thighs...I find them far more juicy. Here's the recipe:

6 boneless skinless chicken thighs (cut into strips)

1c buttermilk

2 garlic cloves

1/2tsp salt and pepper (or to taste)

Toss everything into a bowl and let marinate for 30 minutes to overnight. The buttermilk will keep the chicken tender and moist and it seems to somehow allow the flavours to penetrate the meat better.

Preheat oven to 375 degrees. Mix the following ingredients in a bowl:

2c penko bread crumbs

2tbsp ground and whole flax seed

2tbsp chia seeds (optional but VERY good for you)

1 small handful of chopped parsley

pinch of salt

*To learn more about chia seeds check out this link http://www.mychiaseeds.com/Articles/Top10ChiaBenefits.html

Now remove a piece of chicken from the marinade and dip into the bread crumb mixture and place on a cookie sheet lined with parchment paper. Repeat until you've used up all the marinated chicken. Bake for 20 minutes or until golden brown.

* My kids think it's fun when I serve this in a newspaper cone (like you sometimes get fish'n'chips in) I like it too because I have no dishes to do after dinner. Just a toss into the recycling bin and I'm done!

*Another great idea is to pack this for a school lunch or picnic. Just fold the top of the cone down and fasten with a sticker. The newspaper will keep it warm for a really long time.

Is Starbucks making you fat?

2011-06-08T16:31:00.000-07:00

I like most of you have a Starbucks right up the street from me. Being a coffee addict, I'm there quite frequently! Now I'm not one for flavored coffees...I find them far to sweet for my taste, but so many people do order them. So my curiosity got the best of me and I went home and did a little research on the sugar content and what I discovered had me completely gobsmacked!!!! Many of the drinks hot or cold had over...sometimes way over... 20gms of sugar in them. The best way I can think of to demonstrate what 20gms of sugar looks like is; every 4 grams of sugar is equivalent to approximately one teaspoon of sugar.

*Notice food labels are in grams instead of teaspoons, I think it's because the average person has no clue how much a gram is…we aren’t metrically inclined!

To put 20gms in perspective, an average glazed doughnut has 10gms of sugar.As imagery helps teach better than words, try putting a pile of refined sugar next to your fave coffee and decide if it's still worth it...I'm guessing you'll be disgusted and find a new favorite LOL!

If you're curious what the numbers are for your fave Starbucks, have a look...you'll be shocked!

Part of what peaked my curiosity in the first place was a blog I read recently by Summer Tomato, she offers many eye-opening facts on the sugar content of common foods. She writes:

"Refined sugars and high-fructose corn syrup are considered by many experts to be the biggest contributors to obesity and poor health in Western civilization.

http://summertomato.com/shocking-sugar-content-of-common-food-products/

In her book What To Eat, Marion Nestle, professor of nutrition at NYU, suggests that any food containing more than 15 grams of sugar per serving is closer to dessert than anything else."

Here is a partial list of the foods Summer Tomato posted:

Krispy Kreme original glazed doughnut -- 10 grams
Ben & Jerry’s vanilla ice cream -- 16 grams
Starbucks caffè latte grande (16 oz) -- 17 grams
Subway 6″ sweet onion teriyaki chicken sandwich -- 17 grams
Yoplait original yogurt -- 27 grams
Vitamin Water (20 oz bottle) -- 33 g
Oscar Mayer Lunchables crackers, turkey & American cheese -- 36 grams
Coca-Cola Classic 12 oz can -- 39 grams
California Pizza Kitchen Thai chicken salad -- 45 g
Jamba Juice blackberry bliss 16 oz -- 49 g
Odwalla SuperFood 450 ml bottle -- 50 g
Starbucks caffe vanilla frappuccino grande (16 oz) -- 58 g

Here's a recipe for an easy Vanilla Frappuccino that doesn't fit into the dessert category:

1c          skim milk
1tsp       vanilla extract
1c          ice
1/2c      espresso (cold)
1tbsp    sugar (or to taste)
1tbsp   chia seeds

Toss in a blender and give it a whiz.

**The chia seeds work as a thickening agent so there is no need to add any cream for a
rich creamy texture. Not to mention they are unbelievably good for you! To learn more about chia seeds check out this link http://www.mychiaseeds.com/Articles/Top10ChiaBenefits.html

Quick and Easy Thin Crust Pizza

2011-06-08T07:30:00.000-07:00

There is nothing my family loves more than pizza night! Not take out pizza of course, but light and crispy thin crust homemade pizza. My mouth is watering as I'm typing this.

It always amazes me that so few people make their own pizza because as far as I'm concerned it's quick, easy and extremely economical. I can make enough thin crust pizzas to generously feed 8 people for less than $10. I don't care what kind of take out you get, you can't beat that price. I bet if I started making my pizza when you pick up the phone to order take out, we'd both be eating at the same time...and I don't have to leave a tip! Plus, I won't have a pizza box to throw out at the end of the night.

My dream has always been to have a brick pizza/ bread oven. I'm still trying to figure out if I can turn my indoor wood burning fireplace into one LOL! So if any of you know if it's possible, shoot me an e-mail...I'd be eternally grateful!!!!! For the time being, I have to make do with what I have. Here's how I make my pizza.

I start out with "Our Daily Bread Recipe" http://marthakindof.blogspot.com/2011/05/our-daily-bread.html which of course only takes minutes to prep and is ready and waiting for me in my fridge when I decide I want to make pizza. I cut off a piece large enough to make the desired amount of pizzas and let it come to room temperature in a covered bowl in my oven with the light on. Then I cut off enough dough to roll out one pizza and sprinkle flour on my counter. I roll it out until it fairly thin, then pick it up and give it a little stretch...just to get it as thin as possible. Repeat until you've rolled out as many pizzas as needed.

Preheat the oven to 550 degrees...or as hot as your oven goes.

Now to make the sauce, simply take a large can of (or jar if your lucky enough to have homemade) tomatoes and toss in 3 cloves of garlic, olive oil and a little salt and some fresh oregano into a blender. Give it a whiz for a few seconds until it's smooth.

To assemble your pizza, place the crust on a parchment lined cookie sheet. Place a generous amount of sauce on the crust (it will evaporate in the high heat) and artfully place the rest of the ingredients on your pizza and top off with cheese. My fave right now is eggplant, onion, green and red pepper topped with a little asiago cheese. Yum! In the picture seen here, I was lucky enough to find asiago cheese with rosemary and olive oil. A large wedge was only $4 http://www.traderjoes.com/ and I used less than half of it.

Pop it in the oven for about 10 minutes or until it's brown, crispy and bubbly. Remove from the oven and immediately place on a cooling rack...this will keep it crisp. Enjoy. I know this will become a favorite with your family too!

Great pizza toppings:

Bacon, ricotta, spinach and mushrooms

Artichoke hearts, garlic, and jalapeños

Carmelized onions, thinly sliced salami, arugula, and tiny grape tomatoes

Spinach, chicken and garlic

Sun dried tomatoes, roasted red peppers, fresh mozzarella and olive tapenade

Figs, artichoke hearts, fennel , prosciutto, Gorgonzola cheese and a drizzle of olive oil

Late Night Gardener

2011-06-07T14:03:00.000-07:00

It's happened again...I went outside early in the evening to water a few plants and I came back in several hours later, covered in dirt! Let me paint the picture for you.

I had just put the kids to bed and was still wearing my super cute long maxi sundress from earlier on in the day. http://summerdresseson.com/tag/maxi-sundresses I tell myself it's a perfect evening to go out and enjoy the warm air and the quiet, while I water my garden. So I slip on my oh so elegant gardening boots and start about my business. Of course because I'm a true gardener at heart, I see the odd thing here and there that should be divided or moved to a new location and make note of them. I complete my watering and tell myself that maybe I should move just that one phlox tonight, as it has gotten a little larger than I had originally anticipated. It would only take a minute...

Long story short, several hours later, covered in dirt, mud and soaking wet, I make my way back in the house. I'm thinking my new neighbor that drove past me must think he moved in next to a complete head case LOL ...but I don't really care. I figure what better way to spend an evening? Submersed in my dreams of a garden that not feeds my family but feeds my soul too! Perhaps next time, instead of sitting in front of the TV watching a show you don't really like anyway... you too become a late night gardener.

Here's a link for a fantastic site I came across the other day. It's a tool to help you plan the garden of your dreams http://www.growveg.com/Default.aspx.

If you don't have the space or the inclination to start you own veggie garden you should visit one of my favorite places to shop for produce called Mary's Garden...they started back in 1966 in a little vegetable stand at the farm of Jack and Mary Nootebos. Jack and Mary grew several things, but no where near what is currently grown at Mary's Garden, today. Back then, they were only open for a couple months out of the year and customers were instructed to honk their horn to get Mary's attention as she was often out working in the field.

Over the years, Mary's Garden has grown several times and now is located in it's biggest barn yet. Two of Mary's four sons, Ken and Mike, now run the business but Jack still works every day on the farm to help everyone out. Mary has retired but still enjoys coming down to the farm to pick flowers and see the business that she began, so many years ago.

http://www.marysgarden.ca/Marys_Garden_2006-2/Untitled_1.html

Save Time, Money and the Environment...Re-make

2011-05-31T09:45:00.000-07:00

What the heck is a re-make you may be asking yourself? Well it’s a term I’ve come up with that quite accurately describes a way to live.

Here’s the easiest way to explain it. Take anything you may already have and then creatively find a way to turn it into something you want. We do this all the time without even realizing it. If you really think about it everything in life is a re-make, from the person we want to become, right down to the shelter we live in. How many times since you were a teenager have you re-invented yourself…even just a little? How many times have you freshened up your house with a new coat of paint or moved a few things from one room into another? In essence you were re-making what you have into what you want?

Often we feel the need to change things up a little (I think human beings have an inherent need for change!) but don’t have the budget to accomplish what you envision in your mind. Do you give up on the idea all together or do you rummage around your house to find things you already have to try and accomplish at least a reasonable facsimile of what you had envisioned. Of course you do!

Most of my furniture has so many layers of paint that I feel sorry for whatever poor soul gets it when I’m done. They will soon realize its like and archaeological dig through my different decorating styles if they ever had the desire to strip off all the paint. Here's a great link for some tips...http://www.allyou.com/budget-home/crafts/refinish-furniture-00411000068276/ I’m sure they’d soon give up on the idea and just add another layer of their own! The same thing goes for clothes, when something is no longer the height of fashion most of us can’t afford to just pitch it and buy something new, we usually try to find a way to get at least another season or two out of it, usually by re-accessorizing. We all want to show the world a glimpse of who we are through our homes, our gardens, our sense of style and of course our food. But let’s face it there are so many places our money needs to go that often our wants take second place. So what’s a girl to do? My answer to you my friend is to RE-MAKE!!!!

Re-make food? Absolutely, it’s my favorite thing to Re-make and here’s why. Food is not only a necessity for us to live but it’s also expensive and very perishable; there is nothing I hate more than throwing food out. Every time I do it I envision myself scraping money into the garbage can. A ridiculous notion I know, no one would ever willingly throw money into the can but for some reason we feel it’s okay to throw away perfectly good food…or maybe food that would have still been perfectly good a few days ago! Why is that I wonder, is it because we are a society of excess and we feel “there’s more where that came from”. Or, is it because we’ve never learned to utilize the odds and sods leftover from previous meals? I’m hoping it’s the latter.

I don’t know about you but I can’t stand leftovers, I just can’t bring myself to eat them. Who the heck wants to eat the same meal over and over again! Not to mention more often than not there isn’t enough left for one more entire meal so many of the leftovers will sit in the fridge to rot, only to be tossed in the can a few days later when their pungent aroma reminds you of their presence every time you open the fridge. Instead Re-make! This is just as it sounds, I simply remake what I have leftover into a completely different meal. No one’s the wiser and I’ve found this to be the best way to save $$$ on my groceries because I’m no longer throwing out a good 1/3 of my groceries every month. 33% sounds a little high I know but they recently did a study in the UK ( the first of its kind) and even the researchers were shocked to find out the average UK household throws away a good 1/3 of their groceries. To put it in perspective that would be like going to the grocery store, buying 3 bags of groceries and immediately dropping one of them in the can before you’ve even had a chance to bring them in the house! How ludicrous does that sound? I don’t care who you are and how much money you have, no sensible person would ever do that, yet that is exactly what we do!!!!

Each and every one us throw away approximately our body weight in food every year! Even those of us that insist that we are not wasteful were discovered to still be throwing out approximately 90kg a year! Being that wasteful not only affects our pocket books but causes serious harm to our economy and the environment. The UK pays 10 billion pounds each year for food it doesn’t even eat. Additionally it costs the government another 1 billion pounds to collect and send all that wasted food to the landfills. The very same landfills that generate copious amounts of methane gas which as we all know is a major contributing factor to global warming. Don’t even get me started on all the damage done to the environment just to get that food to your local grocery store! Not to mention all the excess packaging used to make the food shippable. There is also the poor farming practices many of the large commercial farms have so they can turn out these gargantuan quantities of food, and of course we then hop in our cars to go buy it from our huge well lit, air conditioned big box stores. (I’ll step down from my soap box now.)

Here is a direct quote from the study that will really grab you:

“The case for acting is convincing. Every ton of food waste we avoid saves about 4.5 tons of CO2 equivalent greenhouse gasses being emitted into the atmosphere. If we stopped wasting all the food that could have been eaten, we could prevent the equivalent of at least 18 million tones of CO2 emissions each year- The equivalent of taking one in five cars off our roads. Addressing the problem of food waste must be a priority.”

What’s being wasted the most you may be wondering? Well according to the study “45% by weight of all purchased salad, 31% of all bakery items and 26% of fruit is thrown away.” Pre-packaged and convenience foods aren’t off the hook either we throw millions and millions of dollars worth of those away too!

One of the most shocking findings to me in the study was that we are all equal opportunity wasters. I was sure the older generation that had lived through food shortages and wartime rationing would be far less wasteful, but the study proved me wrong! It must be because meals are far too easy to get on the table now with the availability of convenience foods so there is no longer any respect for the time and effort required to get that food on the table. Another shocking but positive outcome of the study was that “Once we become aware of what we are wasting, most of us are prepared to do something about it.”

So I’ve devised an ingenious way to use all the bits and pieces you have hanging around your fridge, plus I have to admit it’ll make your meal prep really fast and easy because most of the hard work has already been done. These are just a few common examples that I make very regularly, but if you just use your imagination I know you can come up with a million of your own. Just survey what you have left over and try to think of another dish that contains many of the same ingredients.

Spaghetti and Meatballs---------------is now-----------------Italian Roasted Chicken

In a saucepan heat the leftover sauce and add some chipotle powder, oregano and paprika to it. Serve it on top of roasted chicken and sprinkle with Parmesan cheese and chopped flat leaf parsley. Serve on a bed of rice that’s been tossed with a drizzle of olive oil, oregano and paprika, now add some peas and you’re done.

Beef Gravy ------------------is now ------------------------ Beef stroganoff

Heat up the leftover gravy in a saucepan and add some onions, parsley, mushrooms, red and green peppers, garlic and chopped parsley, now stir in some milk and a little heavy cream. Continue cooking until you’ve reached you desired consistency. Now stir in some cooked ground bison and serve over broad egg noodles with a dollop of sour cream on top. Sprinkle with green onions and you have a delicious beef stroganoff!

Mashed potatoes and Roasted Chicken------------- is now----------------------- Chicken Corn Chowder

Mashed potatoes allow you to make a thick rich cream soup without the need to add so much cream and fat. Saute some bacon and diced onion (drain most of the fat), add some finely minced red pepper, sprinkle mixture with about 1/8c of flour and cook for about 2 minutes. Stir in 2c milk, 2c chicken stock, 1/2c heavy cream, 1c corn and some diced cooked chicken, simmer until thickened. Now whisk in your left over mashed potatoes.

Grilled Chicken--------------is now-------------------Quesadillas

Cut chicken into thin strips. Place a soft taco shell in a non-stick pan that has a little olive oil drizzled in it. Sprinkle shredded cheese, chicken slices, diced tomatoes and peppers, diced onion and chopped cilantro (you can even add some black beans and frozen corn if you’d like). Sprinkle with a bit more cheese and place another soft taco shell on top. Cook over medium heat until cheese starts to melt and taco shell turns golden brown, then flip over and continue cooking until the other side is golden brown. Remove from pan and cut into wedges. Serve with sour cream, salsa or guacamole (or all three).

Ground beef from tacos-------------is now----------------------Chili (also toss in the left over salsa sauce and re-fried beans)

Simply dice up some peppers, onion, mushrooms and 1 large can of diced tomatoes, ½ can of tomato paste, 2c of cooked beans (can be any kind or a mix) now add 1tsp cumin, 1 tsp paprika, 1tsp chili powder , salt and pepper to taste. Sometimes I’ll add 1c of frozen corn. I just toss it in at the very last minute; it stays crisp and sweet…delicious. My kids love this, especially if we use taco chips to scoop it up.

Chili---------------is now-----------------------Taco Salad

Make a salad of romaine lettuce with tomatoes and red onion. Now crush a handful of taco chips on top, put a scoop of warm chili on top of that, and then a scoop of sour cream. Sprinkle a little shredded cheddar and a handful of sliced green onions. Now place taco chips around the edge of your plate (it looks pretty!) Enjoy we love this salad.

Ground beef from tacos or chicken from fajitas------------------is now-------------------- Southwestern Bake

Toss everything you have left from your Mexican Fiesta (salsa, meat, guac) into a pot add 2 diced tomatoes, half a diced green pepper, half a diced red pepper. Now add 1tsp paprika, 1tsp cumin, red pepper flakes (optional) and salt and pepper to taste. Next add ½ cup of each: corn, black beans, black eyed susan beans and green onions. Stir all ingredients together and add 1/2c milk and ½ cup sour cream. Pour sauce on top of any kind of cooked pasta (I like the tiny bow ties) and mix well. Top with shredded marble cheddar, chopped green onions and minced cilantro. Place in the oven until cheese is just melted.

Mac ‘n’ Cheese--------------------is now---------------------Minestrone Soup

Make a tomato based vegetable soup, add some beans, chopped spinach and you’re left over Mac ‘n’ Cheese. It’s so good you won’t believe it. The cheese really adds richness to this soup. See full recipe on page________.

Sounds appetizing doesn’t it? I’m telling you leftovers will never be seen in the same dismal light again, all of a sudden they’ll be a welcome addition to your fridge. You’ll even find yourself purposely making too much of something just so you can utilize the remainder later in the week. I guarantee it will change your cooking habits for life! Oh, and did I mention it will leave you with a whole lot more money to spend on a few of your wants! Can we say shoes, shoes and more shoes!!!!

http://www.vaentertainment.ca/

Give Me Some Sugar...Double Chocolate Coconut Cloud Cake

2011-05-29T11:50:00.000-07:00

Alright, I’m going to out myself now because you’re going to find out sooner or later.I don’t really love to bake!

I have a theory about this, most people I know who love baking don’t really like cooking and vice versa. I think it’s because both require very different personality traits. Bakers tend to be more methodical and meticulous where cooks tend to be a little more free spirited (don’t like following directions) we prefer to quickly survey a recipe and then kind of wing it or put our own twist on it. If we do this in baking the results can be disastrous!

Most of the baking I do is quite simple and leaves room for a little creative license. Not to mention most are inherently nice to look at and require minimal decoration…not really fond of the finicky icing bag! I had a bad experience with my oldest daughters’ first birthday cake, let’s just say I ended up using some faux finishing tools on it instead and we’ll just leave it at that. Surprisingly it looked beautiful when it was done…but nothing like I had intended! I’ve never used an icing bag since.

Although I say I’m not fond of baking I actually bake a lot. It’s so much healthier than most of the store bought baking and considerably less expensive. So I do it…but I do it my way. My way is as healthy as I possibly can. I think part of the reason I don’t love to bake is because I’m so disgusted with all the unnecessary fat and sugar that goes into most of it. For me it's kind of like meeting someone you’ve always idolized and they don’t meet your expectations. You'll never be able to see them the same way again. So many times I’ve eaten something I’ve loved and when I get the recipe for it I’m shocked at what it’s made of. A perfect example of this is when I tried these fantastic brownies at my friends house, when I asked for the recipe I almost had a heart attack when I saw all the cream cheese, butter and chocolate that went into them (I’m talking excessive)…I felt like going in to have my stomach pumped! I could feel my arteries clogging with every heartbeat.

Now I know what you’re thinking; they are supposed to be a treat. I agree but if we can make it taste as good without all the crap why not? I couldn’t in good conscience feed people I love all of that unnecessarily fatty stuff. If it’s impossible to make a specific dessert without it then maybe I can make my peace with it... if it’s only eaten once in a while. But if I’m able to make it healthier, why not? In this and future blog entries you’ll find several dessert ideas, some are baked goods and some are not. All are delicious and include as many nutritional ingredients as possible (they are by no means diet!).

Hey, now maybe instead of having dessert only once in a while we can eat it every few days! Now if that’s not a good enough reason to make it yourself I don’t know what is.

I've had so many requests for this cake lately I figured I better make it my next post. This cake is absolutely decadent! It's wheat free and dairy free (if you use vegan chocolate) and inherently nice to look at...no fussy decorating required. Now that's my kind of cake.

Double Chocolate Coconut Cloud Cake

       For the cake:
       2/3c                butter (softened)
       3/4c                brown sugar
    1/4                  coco powder
       6                     eggs (separated)
       pinch of salt

3/4c                dark chocolate- melted (chips work fine)
1tbsp               vanilla

For the meringue:
4                     eggs (whites only)
1/4tsp           cream of tartar
1c                    icing sugar
1c                   coconut (I like ribbon coconut)
6                     squares of good quality dark chocolate (chopped)

Preheat oven to 350 degrees.

Butter a 9 by 3 inch spring form pan and set aside.

Cream the butter and sugar together until pale and fluffy looking. Beat in the coco powder and mix until it's well incorporated. Add the egg yolks one at a time, beating well after each addition. Add the melted chocolate and the vanilla; beat until well combined. Set aside.

In a clean mixing bowl, toss in the 6 egg whites and the pinch of salt. Beat on high for about 2 minutes when soft peaks begin to form. Now stir in about 1/3 of the chocolate mixture, once incorporated, gently fold in the remaining egg whites. Pour the batter into the pan and bake for 25 minutes.

While the cake is in the oven make the meringue topping. Toss the remaining 4 egg whites and the cream of tartar into a clean mixing bowl. Whisk on high for about 2 minutes until soft peaks form. Now little by little add the icing sugar and continue to whisk until stiff peaks form. Gently fold in the coconut and chopped chocolate.

Remove the cake from the oven...it should be slightly firm, it's okay if it's a little wobbly in the middle. With a spatula, artfully spread the meringue topping on top of the cake. Return to the oven and bake for another 25 to 30 minutes until the meringue is lightly browned and crisp. Let cool for at least 30 minutes before serving.

*Tip- Meringues are notorious for falling...especially if you have kids jumping around. If that happens to you, as it has to me, don't panic- Simply let the cake cool completely, whip up some whipping cream, fold in some toasted coconut and place in the middle of the cake. Voila a perfect beautiful cake...no one will ever know LOL!

*Variation- If you'd also like your meringue to be chocolate, simply add 1/4 coco powder to the icing sugar. Sift to be sure there are no lumps and continue on with the recipe.

http://www.vaentertainment.ca/

Sushi...kind of

2011-05-27T15:35:00.000-07:00

In the mood for sushi, but maybe you don't want to spend money eating out? Or perhaps you don't like all the mess when making it yourself? Well I have the best recipe ever!!!!

I started making this at home when we used to have Korean home-stay children living with us. It's quick, easy, inexpensive and if I do say so myself, really delicious. All you need is a few packs of roasted seaweed ( I get them at my produce market) some sticky rice...or even regular rice that you cook with too much water so it goes sticky.Who would of thought there was a use for improperly cooked rice LOL! Just a few other ingredients and you're done. Quick and easy homemade sushi...who would have thought? See the full recipe below:

several packs           roasted seaweed
2c                                    cooked sticky rice

1 tin                             tuna or salmon
1/4                                red pepper (finely diced)
1                                     spring onion (finely sliced)
1tsp                              sesame oil and sesame seeds
1                                    clove of garlic (crushed)
1                                    small piece of ginger (crushed)
2tsp                              soy sauce
2tsp                            hot sauce (optional)
1                                    small handful of chopped cilantro

Set the seaweed and rice aside. Mix all the other ingredients together in a bowl and stir.

Now serve and let everyone make their own sushi cones. Simply pick up a sheet of seaweed, add a spoonful of rice, then some tuna and fold like a taco or into a cone and eat. That's it just keep eating them as you make them. It's really a fun social way to eat...my kids love these when they have friends over!

* Tip- Left over rice works great for this dish...just add a little extra water and rewarm in the microwave. It will quickly become sticky rice.

*Tip- To crush the ginger I simply put a small piece in my garlic press...works like a charm!

http://www.vaentertainment.ca/

Shoes are the windows to the soul!

2011-05-26T08:33:00.000-07:00

My heart is all a twitter...I found the best new shoes!!!! Sky high platform slingbacks, with a fresh floral print and patent leather trim. What is it with women and shoes anyway? We can't seem to get enough? Well I have a theory about this, so bear with me for a minute.

I think it's because it doesn't matter if we are young or old, tall or short, fat or thin; if we like them and can find them in our size we can wear them. Not true with clothes, where we have to worry about the shape, length and of course most dreaded... the size. We also have to consider, do they make me look too fat, too thin , too sexy, not sexy enough? These hurdles affect how we are able to portray ourselves to the world...but shoes are all inclusive. We can put our best foot and our best selves forward in any pair that shows the world who we are and who we want to be! So you see, shoes really are the window to a girls soul.

So on that note...I'm going to keep shoe shopping, it's good for my soul.

Below are a few hot spring and summer styles I'm drooling over right now. I've also added some links to a few of my fave consignment haunts. Many can be found at a fraction of the price at stores like Winners, Ross (in the USA) and of course local thrift and consignment stores...my favourite! It always surprises me when I go to a consignment store, most of the shoes, especially heels, look as if they've never been worn!

This fall I bought the most gorgeous pair of BCBG boots...super high, black leather, with a zipper up the back, at a consignment store for $28!!! I saw them in BCBG that same season for a whopping $550!!! Good for my pocket book and even better for the environment. I saved those shoes from going into the landfill...at least that the story I gave to my husband LOL.

http://rewindconsignment.tumblr.com/

http://www.turnaboutclothing.com/

http://cestlavieboutique.ca/

http://www.dragonandphoenix.ca/

Egg Bowls

2011-05-24T10:12:00.000-07:00

This recipe was invented out of necessity. While on the “ 100 mile Challenge,” we were only able to eat foods grown and produced within 100 miles of our home. Very challenging to say the least. There were few breakfast foods other than eggs and yogurt, needless to say we were getting quite bored! Time was often tight, especially in the mornings. This was something really quick to prepare…we even ate it in the car a few times!

4 eggs

2c chopped spinach

4 slices of tomato

1 red pepper diced

1 clove garlic (finely minced)

4 slices of local cheese

salt and crushed dried red chilies to taste

You’ll need 4 medium sized ramekins. Place a slice of tomato in each. Then place equal amounts of spinach, red pepper, garlic, salt and chilies in each bowl. Crack an egg on top of each and then place a slice of cheese on top. Place bowls in a large pot and fill the bottom of the pot with water. Cover with a lid. Let steam for about 5 minutes or until the egg yolk is at your desired firmness.

*You can eat this just as is or for a larger meal serve with a salad and some toast or fresh crusty bread. It doesn’t get any easier than this. You eat right out of the bowl you cooked it in, so there’s even less dishes!

http://www.vaentertainment.ca/

Wet Dreams...

2011-05-24T10:01:00.000-07:00

It's a sunny morning, I'm up early so I can get my work out in, go for a jog on the beach and get the girls off to school.The goal is to spend the rest of the day in my veggie garden. I spent an afternoon with my friend Marlene choosing unique varieties of hierloom tomatoes and I'm itcing to get them planted. Who could resist varieties as exotic sounding as Black Prince, Mortgage Lifter (my favorite LOL) and Green Grapes. I've lovingly cared for them indoors for a few days, protected from our bizaare spring weather. Surely now I'll be able to plant them outside...it's almost the end of May after all.

I'm in the middle of breakfast...with coffee of course (sorry 100 mile can't hold a candle to caffeine cravings) and what do I hear? A pounding unrelenting rainfall !#*%! I decide to wait the rain out by doing a few things around the house...no such luck! My dreams of planting a garden overflowing with tomato varieties with the likes no one has seen in decades are dashed. Wet dreams! I guess this is a fraction of the stress a BC farmer has to go through with our relentless rainy periods. I guess I'll have to give it a try tomorrow. It's a good day to make soup I suppose.

Mac ‘n ‘cheese Minestrone

I can’t stand it when there’s only a tiny bit of Mac ‘n’ cheese left over, no one likes it re warmed and I can’t bear to waste food ( I should have lived during the depression) So I came up with this and it’s surprisingly delicious. I sometimes find my self making Mac ‘n’ cheese just so I can make this; it adds a real depth and richness. It’s ridiculous how easy this is and it’s so much cheaper than buying the canned stuff. It’s ridiculous how fast and easy this is.

500mls chicken stock

1 jar of diced tomatoes

2 garlic cloves (finely minced)

1c local beans (any kind will do!)

1c left over Mac ’n’ cheese (see recipe pg._)

1/2c chopped spinach

1c frozen mixed veggies (fresh if in season)

salt and crushed dried red chilies to taste

Toss everything into a pot and simmer for at least 15 minutes. I like to add the frozen veggies in 5 minutes before I’m ready to serve it. That way they stay crisp and fresh.

http://www.vaentertainment.ca/

100 Mile-ish

2011-05-23T20:30:00.000-07:00

Cooking 100 mile definitely helped me make a few discoveries about myself. One is that being able to share my love of cooking with people really made me feel happy and alive. I had always thought I cooked for my family because I had to, but cooking 100 mile made me realize that I had been using cooking as a creative outlet for all these years! A frustrated artist trapped within the constraints of budgets and time. But 100 mile allowed me to enjoy the process instead of doing it out of duty. I’d also come to the realization that just because I’m a mom doesn’t mean that I can’t pursue a career that makes me feel fulfilled and happy. I’ve always told myself that I wanted to be a stay at home mom while my girls were young, and I’m happy I’ve done it thus far, but the 100 Mile experience made me realize that when you’re fortunate enough to discover your true joy and passion in life you should pursue it whether it be for personal interest or as a career. I now realize it can only enrich an already happy family. I see that I can show my daughters no greater example of the kind of woman to be; one that follows her heart. This is part of my reason for writing this blog. So James and Alisa (and all the film crew) thank you for helping me realize that I can be a good mom, possibly an even better mom by following my own passions!

In this blog you’ll find many 100 Mile-ish recipes and I say “ish” because I’ll sometimes include non-local ingredients. They tend to be non-perishable and small in quantity compared to the other ingredients (things like salt, yeast and baking soda etc) because after all my entire goal here is to change the way people eat permanently. There is no shame in using a few non-local ingredients; I really want people to enjoy living this way, and to feel good about the choices they make. I want to make informed choices that are better for my communities, the environment and for my family and I’m sure you do too… after all life is about choice. It’s your choice how much you want to commit to eating 100 mile; maybe making sure all your produce in the summer is local will be enough for you? Maybe it’s ensuring anything perishable is local? Maybe you’d like to go a little farther and cut out coffee and sugar-something I’ll never do again! The point is, any change in the right direction is a good one, so let’s not judge each other and instead let’s support one another in making choices that are right for us and our own families!

On that note feel free to use this blog as a loose guideline or as inspiration, nothing would make me happier than to see people changing my recipes until they’ve become their own. I’ve also made suggestions for alternate items that may not be available in your area or in season at the time.

100 mile to me is about so much more than food, it’s about life! The life we want to live, the family we want to have and the kind of world in which we want to live. A world where we’re all connected to each other, and are doing what we know in our hearts to be right. Every recipe in this blog was created with true passion and love. I hope they encourage you to change the way you feed your family, even if it’s just a little.

*One of the best stores in my area is Antony and Sons, they specialize in organic and local food. It sure makes my life easier when trying to feed my family both healthfully and sustainably...check them out if you're in the area http://AntonyandSons.com.

The ultimate measure of a man is not where he stands in moments of comfort and convenience, but where he stands at times of challenge and controversy.
—Martin Luther King, Jr. (1929–1968)

Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.
—Margaret Mead, American cultural anthropologist (1901–1978)

Pictures from thetyee.ca

Our Daily Bread

2011-05-23T00:00:00.000-07:00

There is nothing I love more than a good loaf of fresh baked bread…and the smell of it baking. So you can imagine my excitement when I stumbled across a book called “Artisan Bread in Five Minutes a Day.” http://www.artisanbreadinfive.com/ It is a fantastic book that really makes bread making a snap. The neat thing about this method is there is no kneading and you make the dough once and store it in fridge, then just cut off pieces as you need it. This recipe was inspired by those in that book…but as you know, I’m not good at following directions so I had to put my own spin on it. Try it, it’s absolutely brilliant. This kind of baking I can get excited about!!!!

6c          flour
1tbs       sea salt
1tbsp     honey (local of course!)
1 1/2c    warm water
1 1/2c    warm buttermilk
2tbsp     yeast

Mix the flour and salt together in a large container (I use a recycled container from organic salad mix) then add the remaining ingredients into a small bowl, give a stir and let sit for a minute or two. Simply pour the wet ingredients over the dry and mix well... I use my hands. Do not knead just mix until all the flour is evenly moist.

Now just loosely cover with a lid and let sit in your oven with the light on (do not turn on the oven!) until doubled in bulk...anywhere from 1-2 hours. At this point you can cut off about a large grapefruit sized piece and put the remainder in the fridge.

Place a bowl of water in an oven safe dish in the bottom of your stove. This will turn the oven into a steamer which will give you a crisp light crackly crust. Preheat oven to 400 degrees.

Shape the piece you cut off into any form you’d like and place onto a parchment lined cookie sheet. Let rest for about 40 minutes. Dust the dough with flour or rub down with butter, slash whatever design you’d like on to the top.

Bake for about 45 minutes or until crust is browned and firm to the touch. You'll know it's done if you remove it from the pan, flip it over and give the bottom a tap. If it sounds hollow, it's ready. Remove from the oven and let cool on a rack for at least half an hour. Slice and enjoy!

Now whenever you want a loaf of bread just cut off a piece of the refrigerated dough, repeat the remaining steps (be sure to let shaped dough sit at room temperature for 20- 40 minutes before baking)

Variation- You can replace up to ¼ of the flour with other types of flours such as rye, oat or any other you may be lucky enough to have in your 100 miles.

Sometimes I‘ll press pumpkin seeds, pieces of onions, peppers or garlic cloves on the top of the bread before baking. It looks lovely and then you’re not stuck making 8 loaves of the same bread!

Roll the dough out as pizza crust and top with your favorite pizza toppings! This dough makes the BEST thin crust pizza, just be sure to bake at 450 degrees until crisp.

I use this recipe for cinnamon buns, Indian Naan bread, Greek pita bread, buns, cheese bread and as a base for sweet bread style desserts. The possibilities are endless.

Quickies...not the kind you're thinking!

2011-05-22T01:56:00.000-07:00

We are living in days of change. My grandfather had a farm. My father had a garden.I have a can opener.

(John Maxwell-It’s Just a thought)

All our lives seem to be so busy now, but that doesn’t mean you have to sacrifice your family’s health by only buying crappy prepackaged food. I was watching TV the other night and I couldn’t believe what I was seeing, it was a commercial that showed a stressed out looking woman frantically peeling potatoes. Then in a later shot they show her looking relaxed and happy making mashed potatoes… because she was able to purchase pre- peeled, pre- diced potatoes that she just had to pop into the microwave before mashing. What has this world come to?!!!! You have got to be kidding me, potatoes are one of the cheapest and easiest foods you could possibly make for your family, but we are made to believe even that requires a little commercially prepared assistance!

Here’s an idea, if you want mashed potatoes but don’t have the time to peel them (or just hate it as I do) buy local red or yellow skinned potatoes and mash them with the skin on!!!!! Not only is this easy, but it’s also healthier for you as it helps the potatoes retain more of their nutrients while cooking. These big food companies wouldn’t make any money from that, so they’d rather have us believe that this comfort food is so time consuming to make that we require their assistance. How thoughtful of them! Of course this convenience comes at a cost; these would be the most expensive mashed potatoes on the planet, not to mention I don’t think our landfills need anymore packaging in them than they already have. Making things from scratch really isn’t rocket science and it certainly doesn’t have to be all that time consuming.

Rustic Buttermilk Mashed Potatoes with Spring Onions

You’ll love this low fat alternative to the usual mashed potatoes and the best part is you don’t even have to peel the potatoes. Now that’s my idea of a simple dish!

6 large yellow, white or red skinned potatoes

(washed and chopped)
1c buttermilk
2tbs butter
4 spring onions (finely chopped)

salt to taste

Place potatoes into a large pot of boiling water and cook until very soft. Drain and place in your stand mixer (you can hand mash, but why do the extra work?) Add the buttermilk, butter and salt, whip until smooth. Do not over mix or they’ll become gluey! Stir in spring onions and serve. Voila, cheap, easy and healthy. What more can you ask for?

Variation:
- Replace the spring onions with anything from oven roasted garlic or tomatoes

to any fresh herb from the garden.

- Replace the potatoes with yams and reduce the buttermilk to 1/4c, then

instead of spring onions use 1/4c of maple syrup- if you’re lucky enough to

have it within your 100 mile radius.

These are a few helpful tips to make preparing a meal a little faster:

I often turn leftovers into a completely different meal. This is a real time saver because most of the hard work has already been done, so there tends to be very little clean up! You can’t ask for much more than that.

Meals that can be prepped a day or two ahead of time are also a great option. Many of us only have a couple of nights per week that are crazy, so if we can plan ahead on some of the less hectic days it makes life a lot more pleasant. Meals like soups and lasagna only get better as the flavors have time to blend together.

Properly store your foods and organize your kitchen! I store all my dry goods in clear glass jars, that way I can see at a glance what I have to work with (and what I need to buy) plus I don’t have to worry about foods going stale. There is nothing more annoying when you’re in a rush than to start making something and finding out one of the ingredients have gone bad because someone didn’t close the container properly. Plus if your kitchen well organized it’s much faster to get things done.

My kids don’t like to eat sandwiches for lunch, and I have to admit I hate packing them! So I came up with this idea and I’ve got to tell you I’ve never looked back!!! I simply make bread dough and press it into a cookie sheet lined with parchment paper then I top it with a multitude of things my girls like. Sometimes it’s just cheese bread; other times its pizza bread. I bake it, let it cool, then cut it into squares and separately wrap it in saran and throw it in the freezer. My daughters then choose which flavor to take the night before and let it thaw….there you have it, grab a piece of local fruit or some veggies and lunch is packed!!!!! Sometimes I brush the dough with butter some salt and spices and then layer on cheese meat and veggies (peppers, tomatoes etc.) roll it up (like you would with cinnamon buns) and bake in the oven until golden brown. Let cool and slice into thick slices, the kids think these rolled up sandwiches are cool and unlike a traditional sandwich it will never go soggy, which is why they won’t usually eat sandwiches! Brilliant, wouldn’t you say? Plus if you get your kids to help make them they’ll have bragging rights at school- great for their self esteem, especially when even their teachers are impressed with their cooking abilities!

* My next post will be the easiest bread dough ever!!!! No kneading required, and it can be used for pizza crust, cinnamon buns, focaccia bread and buns. The possibilities are endless...you'll never buy another loaf of bread again.

A Budding Chef

2011-05-20T15:21:00.000-07:00

I'm sure you've all taken pictures of your children helping out in the kitchen... well I'm no exception! I thought this picture of my daughter Emily was so cute it is what inspired me to write my first cookbook! She's tasting my famous Chocolate Chip Cookie recipe.

This is my one most requested recipe! Adults and children alike have absolutely no self control when it comes to these. So I caution you to not make more than you need, if you do your thighs will regret it! I’ll often only bake half and freeze the rest of the dough to use at a later date. That way I can just bake 1 or 2 cookies at a time if I choose. Or I can quickly whip some up if I have unexpected company stop by.

These make great ice cream sandwiches; I like to butter the bottoms with chocolate hazelnut spread (Nutella)and then fill with vanilla ice cream and roll the edges in crushed toasted hazelnuts…to die for!

1/2 lb butter (softened)

1c brown sugar

1c sugar

2 eggs

2tsp vanilla

2 1/4c flour

1tsp salt

1/8tsp cinnamon (it adds depth)

1tsp baking soda

1c rolled oats

2c dark chocolate chips

Preheat oven to 350.

Cream the margarine and then gradually add the 2 sugars, beating until light and smooth. Then add the egg and the vanilla. In a separate bowl sift together the dry ingredients and add to the first mixture, blend well. Gently mix in the chocolate chips. My secret is to cover the mixture and let chill in the fridge until slightly firm. This really makes a huge difference in the thickness of the cookie so it’s worth the time! There’s nothing I hate more than cookies that are as flat as pancakes.

When chilled use your ice cream scoop to measure equal amounts of the dough onto a cookie sheet lined with parchment paper or a silpat (this stops the bottoms from burning) Bake for approx. 12 minutes or until lightly browned.

Makes 24 large cookies or 60 small cookies

Back To My Roots

2011-05-19T14:09:00.000-07:00

It's finally here!!!! Spring has finally arrived after a long, cold,wet and miserable start. I've spent the morning planting my new veggie patch with seedlings from the nursery up the road and I figure what better way to welcome spring...I'll make a bowl of my favorite Portuguese Kale Soup. The produce market has some locally grown already, so no better time but the present!

This soup always brings me back to my childhood. Portuguese families start almost every meal off with a bowl of soup, so I remember my mom making this all the time. It was also one of the few meals my dad actually knew how to make LOL. I know when you read down the list of ingredients it may seem like a bit of a strange combo but give it a chance I guarantee it will become one of your favorites too.

12c          water
1             bunch kale (very thinly chopped)
4              large potatoes (peeled and cut into small cubes)
6"piece     Portuguese chorizo
1tbs         olive oil
1              dried red chili (optional)
1tbsp        sea salt
5              hard boiled eggs (peeled)
olive oil and vinegar (to drizzle-this is one place I can’t substitute the olive oil)

Cut chorizo into thin circles then place in a large pot on medium heat, add olive oil and cook until slightly brown and crisp. Then add 12c water, salt and red chili. Bring to a boil. Add potatoes and Kale, let simmer for at least 20minutes.

When potatoes are soft enough mash up approximately half of them while still in the pot( with a potato masher or the back of a ladle) Cut hard boiled eggs in half and place one half in the bottom of each persons bowl. Ladle soup on top of the egg and then lightly drizzle with olive oil and vinegar.

The best way to eat this is to crush the egg up with your spoon and give a quick stir. Your kids surprisingly will love this as they feel it’s their own creation if you let them add their own oil, vinegar and then have them stir it themselves. Great on it’s own but is also nice served with a salad and a fresh Portuguese bun

*This can easily be made vegetarian by replacing the chorizo with 1tsp of paprika and 1 crushed clove of garlic. You can also add ½ a can of chickpeas.

http://www.vaentertainment.ca/

Through my Garden Gate

2011-05-19T07:01:00.000-07:00

I have illusions of grandeur! I'm attempting to turn a tiny useless slope of grass in my backyard into a french style potager. Now my goal is to do this with next to no money and as little sweat equity as possible. I know this may sound ridiculous but I hate to think of having a garden that doesn't produce any food and the budget is tight!

When I moved into this house 2 years ago, it had a lovely established garden, but absolutely nothing growing was edible. Maybe it's because of my 100 Mile Challenge experience, or maybe it's because I'm Portuguese...possibly it's because I'm frugal, regardless of the reason; if a garden doesn't provide any food, it is no garden at all as far as I'm concerned!!!

The first year I was here I managed to plant a plum tree, some raspberry and blueberry bushes, a herb garden, a bit of lettuce and some tomatoes. As much as I enjoyed the fruits of my labour during the growing season I felt like I could be growing so much more. So what's a girl to do? Go to GOOGLE for inspiration! Here are a few of the pictures that inspired me, most are from the Chelsea Flower Show:

All I need to do now is find something inexpensive to create raised beds. Then I'll layer newspaper on top of the grass (no digging!!!!) then throw some compost, manure and soil on top of that alternating in layers ...plant a few seeds and voila...enough veggies to feed my family throughout the season. Sort of a Zero Mile Diet I guess...James MacKinnon would be so proud LOL!

http://organicgardening.about.com/od/startinganorganicgarden/a/lasagnagarden.htm

Well the suns out, time for breakfast and off to start the garden...wish me luck. I'll post pictures as it progresses. Let's hope it's as easy as I think it'll be.

For more information about the 100 Mile Challenge or to watch the episodes online check out: http://100mile.foodtv.ca/

Asparagus Spears and Fire Roasted Red Peppers Wrapped in Prosciutto

2011-05-19T05:43:00.000-07:00

Beautiful to look at and easy to make! They’re fresh, crisp and the salty prosciutto makes the perfect little ribbon to hold these parcels together. Simply delicious when asparagus is in season.

48 asparagus spears (blanched)

24 slices of prosciutto

24 thin strips of roasted red pepper

1/4c Parmesan cheese (shredded)

Lay a piece of prosciutto down on your cutting board and sprinkle with Parmesan cheese. Now place a piece of red pepper on top towards one side. Lay 2 asparagus spears on top of the red pepper. Roll from the asparagus side all the way to the other end. Place on a parchment lined baking sheet, seam side down. Repeat until you’ve used up all your ingredients. Bake at 350 for 15 minutes or until the prosciutto looks crispy. Makes 24.

100 Mile Caramel Recipe

2011-05-19T05:07:00.000-07:00

I came up with this because while our family was doing the 100mile challenge we were really missing our sweets. We’d use this drizzled on top of hot cereal in place of brown sugar, we’d dip apple slices in it, we’d even put it on warmed apple cider topped with whipping cream. It helped ease my severe coffee cravings so instead of a caffeine buzz, I got a sugar buzz. It all worked out in the end. Enjoy its killer.

1/2 c local honey
1 c 18% cream

1tbs butter

Heat the cream until very hot. Put honey in a deep pot on medium high for about 5-8 min (you’re looking for the honey to turn a deep rich brown). Once it looks dark enough, slowly add the hot cream. Be careful, as it will spatter a lot. Stir continuously until the sauce reaches its desired thickness (remember it will thicken more as it cools), then add butter and gently stir. Pour into a clean jar and let cool. Put whatever you don’t use in the fridge; it keeps for quite a long time.

*Tip: if your milk isn’t the right temperature and the caramel goes lumpy, simply cool it, give it a whiz in the blender until it returns to a smooth consistency, and then continue to thicken on the stove. (You wouldn’t want to waste all that yummy honey the bees worked so hard to make for you.)

If you thicken your sauce enough, you can even make 100 Mile Caramel Apples!

For more information about the 100 Mile Challenge or to watch the episodes online check out: http://100mile.foodtv.ca/

Spring Fling...on the cheap

2011-05-18T10:53:00.000-07:00

The key to elegant entertaining on a budget is to keep your menu and décor as seasonal as possible. Both food and flowers are always less expensive when bought during their peak growing season. Not to mention that’s when they taste and look their best. Try to think out of the box as much as possible, scour your house for creative uses for everyday things. For example I often use a scarf as a table runner and my drinking glasses for tea light holders. I’ve also been known to use my clear glass vases as vessels for serving anything from veggies and dip to fruit punch. It’s amazing how many things you already have on hand to set a truly elegant table.

Menu

Steamed Mussels in Lemon Curry Cream Sauce

Asparagus Prosciutto Roses with Lemon Olive Oil

Angel Hair Pasta tossed with Fruits of the Sea, Candied Lemon Peel, and Capers

Lemon Mousse Tarts with a Ginger Snap crust topped with Strawberry Rhubarb Compote

Décor

Use a curtain panel as a table cloth! I bought this one in the clearance section of a discount store for $10- who cares if someone spills red wine on it!

The black table runner is actually one of my scarves...I bought it for $2 at a secondhand store.

3 tall glass vases are usually on the mantle of my fireplace filled with sea shells and white pillar candles; they were originally purchased for $10 each at a liquidation store.

Lemons in the vase are from my fridge and will be made into lemonade among other things after the dinner party is over.

The yellow tulips are in season right now so they were a steal at $20 for all of them. The greens on the sideboard were just snipped from my garden.

The silver chargers were purchased on clearance for $5 for a set of 4 after Christmas one year and I’ve have been using them ever since.

The gorgeous china was my first and only purchase from the home shopping channel about 15years ago and they too were a steal- if remembering correctly... they were $100 for a set of 6 including serving pieces and coffee/ tea service!

The small square dishes filled with parmesan cheese curls and baguette slices are actually vases from elsewhere in the house!

Wine, water, and martini glasses I already owned but can be easily purchased for a dollar or two at any dollar store.

Silverware is a family heirloom each of my siblings was given a set of 6 when we got married, but mismatched silverware from a second store looks equally nice; I especially like when each guest has their own pattern.

Mercury glass birds were marked down Christmas ornaments from a grocery store ...they were all of $2.50 each.

The tea light holders are my small kitchen drinking glasses.

Yellow napkins are from the dollar store, normally I prefer cloth but wasn’t able to find the color I wanted for a price I was willing to pay- so paper it is!

* A good rule of thumb if you want a luxe looking modern setting is repetition. Notice the bold color scheme is limited to black and white with hits of yellow. The centerpiece is 3 of the same vases in a row, 4 of the same tea lights, 2 of the same birds ECT.

Recipes- Total cost of the meal is approx. $36.50

Candied Lemons (approx. $.50)

1c sugar

1c water

2 lemons

Slice one lemon into 1/4” thick circles. Cut the other lemon into quarters lengthwise, and then carefully remove the fruit from the skin. Reserve the fruit for use in another recipe. Remove as much of the white pith that lines the lemon skin as possible...it is very bitter. If you can start seeing clearish dots through the white you’ve removed enough. Slice the lemon skin lengthwise in thin strips.

Preheat oven to 350.

Mix water and sugar in a small saucepan and place on medium heat until sugar is dissolved. Turn temperature to low and place the lemon slivers and the lemon slices into the sugar mixture and continue to simmer until they start to appear translucent. This only takes about 10 minutes or so.

Gently remove lemons from the syrup (keep the syrup) and let the excess syrup drip off. Carefully place onto parchment lined baking sheets (not touching each other). Bake at 300 for 5 minutes then turn off the heat but keep the lemons in the oven to slowly dry out. About 2 hours. Let cool and set aside to be used in the following recipes.

Sweet and Spicy Lemon Garlic Prawns and Scallops

100gm scallops

12 prawns peeled and deveined (fresh or frozen)

1/2c lemon syrup (from making candied lemons)

1tsp salt

4 cloves garlic

2 dried red chilies (crushed)

1tbsp butter

Pepper to taste

Mix all the ingredients together in a bowl and let marinate overnight (or as long as possible)

Place the butter into a hot skillet and toss in the marinated shrimp and scallops (not the marinade) sauté until they are slightly caramelized...DO NOT OVER COOK! Set aside to be tossed in with the Angel Hair Pasta.

Angel Hair Pasta tossed with Fruits of the Sea, Candied Lemon Peel, and Capers (approx. $11.00)

1 900gm pack of angel hair pasta (cooked al dente)

1/2c olive oil

6 cloves of garlic (crushed)

1/2 100gm jar of capers (drained and diced if they are large

1 candied slivered lemon peel from one lemon

1 handful of parsley (finely chopped)

4 juice of 4 lemons

100gm salmon lox (I use trim- it’s cheaper)

Sweet and Spicy Lemon Garlic Prawns

Any extra mussels from making the appetizer (not the sauce)

Salt (start with 3/4 tsp) and pepper to taste

Grated parmesan cheese (optional)

Simply toss everything together. This pasta is delicious hot or cold (great to take on a picnic!)

Lemon Mousse Tarts with Ginger Snap crust topped with Strawberry Rhubarb Compote (approx. $5.00)

These look complicated but they really aren’t! They can even be made a day ahead of time.

1c strawberries diced

1c rhubarb diced (about 3 stalks)

1/2c sugar

1tsp ginger

Place everything into a medium sized pot and simmer on medium heat until the rhubarb is so soft. Remove from heat and place in a fine sieve to drain out the liquid (reserve it for later use) place both the liquid and the compote in the fridge until completely cooled.

1/2c whipping cream

1c lemon yogurt (I use island farms)

3tsp unflavored gelatin (dissolved in 1/3c of boiling water)

2tbsp vanilla

1tbp sugar

Place whipping cream, sugar, and vanilla in a bowl and whip at high speed until light and fluffy. In a small bowl, combine boiling water and gelatin, whisk until it dissolves and then add it to the lemon yogurt. Now slowly fold it into the whipped cream. When the yogurt is completely incorporated set aside in the fridge until needed.

3 long stalks of rhubarb (cut a thin strip off the top and bottom lengthwise- like wide ribbon)

1/2c lemon syrup (reduced by 1/2)

6 ginger snaps (I like Peak Freans “Ginger Crisps”)

6 strawberry halves and candied lemon slices for garnish

Fill a large pot with water and bring to a boil. Gently slip the 6 rhubarb ribbons into the boiling water. Leave them in for a minute or 2, just until pliable but not falling apart. Carefully remove them and place on a paper towel to cool.

Place each gingersnap separately on a baking sheet. Use a rhubarb ribbon to form a collar around a ginger snap and hold the seam closed with one hand until it is filled with mousse which will hold it in place nicely.

Now take your Mousse and spoon it on top of the gingersnap lightly pressing it down. Fill the collar to the top. Repeat until you’ve completed all six desserts. Next take the cooled Strawberry Rhubarb Compote and spoon it on top of the mousse.

Place cookie sheet in the fridge to set. Garnish with a strawberry, a drizzle of reduced lemon syrup and a candied lemon slice. Gorgeous!

Steamed Mussels in Lemon Curry Cream Sauce (approx. $12.50)

1/2c water (white wine if you have it)

2 lemons (juice and rind)

1tsp salt

1/2tsp curry powder

3 cloves of garlic (crushed)

1/2 red pepper (finely diced)

1.5lbs fresh muscles (presoaked and rinsed- discard any open ones!)

1 handful of parsley (chopped)

1c whipping cream

1 baguette

Place first 8 ingredients in a pot that has a tight fitting lid and bring to a slow boil. Add the mussels and cover. Let steam on low heat for about 3-6 minutes or until the mussels have opened. Remove the mussels, discarding any unopened ones, and add the whipping and parsley. Simmer on medium heat for a few minutes until sauce is slightly reduced.

Serve in mussels on a puddle of the cream sauce in a martini glass and serve with fresh baguette cut on an angle for dipping.

Asparagus Prosciutto Roses with Lemon Olive Oil (approx. $6)

1/4c olive oil

2 rind of 2 lemons (pith removed)

Place in a small saucepan on low heat for about 15 minutes or until you can smell the lemon. Remove the lemon rind and set aside to cool.

6 asparagus spears (blanched)

6 slices of prosciutto

Place an asparagus spear on the plate. Now fold a piece of prosciutto in half and roll until you’ve reached you desired size, pinch one side (like making a tissue paper flower.) cut off any excess length and approx. 1” of the pinched bottom (reserve the trimming for later use) Place on top of the pointy part of the asparagus, and voila you a rose! Garnish with a few drops of olive oil, maybe even some lemon syrup, and some chopped candied lemon if you have any left. Repeat the process until you’ve completed all six.

Blush of Spring Spritzer (approx. $2-non alcoholic)

Reserved liquid from strawberry rhubarb compote

1/4 of a can of concentrated orange juice (thawed)

1 juice of one lemon

1/4c sugar

1 750ml bottle of white wine (optional)

1 1 liter bottle of soda water

Any extra strawberries or lemon slices you may have

Mix the first 5 ingredients into a large pitcher or punch bowl. Slowly add the soda water and toss in the fruit.

Not So Perfect

2011-05-18T09:40:00.000-07:00

Hi, my name is Angela St. Cyr, you may recognize me from the international TV series called the 100 Mile Challenge. On the series, I had a chance to showcase my many talents in the home, garden and in the kitchen. As much as I loved the expierience I feel I have so much more to share with people, and I hope with this blog many of you will share your skills with me too.

What can I say, I'm no Martha! Now don't get me wrong, I'm no slouch, but I don't have the patience to fiddle around for hours on end to strive for absolute perfection. I have an appreciation for those that can, but I have better things to do with my time!

I've made my peace with good enough, I've cut myself some slack and allowed myself to appreciate the perfection in imperfection. Not because I'm lazy, but because life is about the journey. If I'm driving myself and everyone else crazy over stupid little details that don't really matter then what's the point? In the end, as perfect as whatever it is you've accomplished is... you've ruined the experience and no one can enjoy it anyway. Instead do it, enjoy it and move on to the next glorious creation with all it's imperfections. Maybe that way you'll learn, as I have to actually attempt to try many different things rather than tell yourself that they are insurmountable.

I'm a jack of all trades and master of none...and I like it that way!

For more information about the 100 Mile Challenge or to watch the episodes online check out: http://100mile.foodtv.ca/