We had the great fortune to be able to spend some time in Paris recently. One item on my youngest child's wish list of things to do was to eat crepes. And we did. And they were heavenly. And I wonder why I had not been making them on a regular basis at home.
Well, now I am going to start.
I made a batch the other day, honestly, I think I made four dozen from one recipe. They are ridiculously easy to make and are so much fun to eat and the choice of fillings is great.
I made a white sauce with chicken (leftovers from a roast the night before) and brocoli. I found the recipe in Julia's Mastering the Art, red copy.
Everyone loved them and then I made dessert crepes with chestnut filling...unbelievable!!!
Thursday, March 3, 2011
Friday, February 25, 2011
Tuna Casserole
Our town was actually hit with a snow storm this week. I think we saw 25 cm fall with temperatures well below freezing. Big news for a town that is not used to it. Best part was a snow day full of tea, popcorn and brownies!
And another first was an attempt to make tuna casserole. An updated 2011 version. My husband really does love everything I make, he is my biggest fan. So he was delighted with this plan for dinner. I was not so sure but wanted to try another recipe from a new book I was given for Christmas.
Ok, are you ready? Tuna Casserole with Quinoa. Sounded promising. Basically you use quinoa instead of noodles. It was fine. Two of us liked it, one thought it was fine and two not so much. Not enough flavour which could be tweaked, but definitely easy and can be made and popped in the oven when you are ready, also a good thing. Overall a great new/old idea and that is always fun.
And another first was an attempt to make tuna casserole. An updated 2011 version. My husband really does love everything I make, he is my biggest fan. So he was delighted with this plan for dinner. I was not so sure but wanted to try another recipe from a new book I was given for Christmas.
Ok, are you ready? Tuna Casserole with Quinoa. Sounded promising. Basically you use quinoa instead of noodles. It was fine. Two of us liked it, one thought it was fine and two not so much. Not enough flavour which could be tweaked, but definitely easy and can be made and popped in the oven when you are ready, also a good thing. Overall a great new/old idea and that is always fun.
Thursday, February 17, 2011
What do you do when...
I made this Lucy recipe last night, half of my family liked it, the other half did not, including me.
Loved the name of it, provencal chicken. All good things, olive, red onions, zucchini, just was not happy with the end product.
So, in to the bin went the recipe.
Because the reality is, if it was not a huge family hit, the chances of making it again are pretty much next to zero.
I am determined to build up my choices to a selection that everyone likes. Drastic or maybe lazy on my part for not trying the recipe again, but also true. There are far too many things to make in this world!!!
Loved the name of it, provencal chicken. All good things, olive, red onions, zucchini, just was not happy with the end product.
So, in to the bin went the recipe.
Because the reality is, if it was not a huge family hit, the chances of making it again are pretty much next to zero.
I am determined to build up my choices to a selection that everyone likes. Drastic or maybe lazy on my part for not trying the recipe again, but also true. There are far too many things to make in this world!!!
Tuesday, February 15, 2011
Pizza
Honestly, every time i make pizza my husband says, this is so good, why would we ever go out or order? They do taste better because you know what is in them. And I do buy the dough, my one help in this. Sometimes I get really creative but end up being a real pig. So tonight I made a traditional pizza, tomato sauce, pepperoni, mozzarella but added black olive tapenade and grilled red peppers...and there were six pieces leftover so hello lunches!!! With a big green salad and strawberries that actually tasted ok from California, it was a good dinner!!!
Monday, February 14, 2011
A Ha Moment
I seem to be having a lot of these lately...and the one today has brought me back to my blog.
Even though it is not about what I am making for dinner tonight (leftovers in the freezer, love that).
My a ha moment came this afternoon upon our return after an extraordinary weekend away skiing. We were up north, remember, we can drive to snow out here on the west coast, having a long weekend of skiing and fun with friends. We arrived and it was winter with lots of snow and a very impressive base. Saturday afternoon the snow started and by Sunday morning we had an additional 64 cm...today we woke up to what some described as a blizzard. Sadly for the skiers in my family we had to leave.
Happily for me I had an a ha moment. It came when we turned down our driveway and were met by our pink rhododendrons bursting with colour. Can you believe it? It was spectacular!
They have reminded me that a ha moments happen all the time, you just have to keep your eyes open because you do not want to miss one!!!
Back to the kitchen or thereabouts tomorrow, have tried some new recipes and new ideas lately, look forward to sharing them with you.
Even though it is not about what I am making for dinner tonight (leftovers in the freezer, love that).
My a ha moment came this afternoon upon our return after an extraordinary weekend away skiing. We were up north, remember, we can drive to snow out here on the west coast, having a long weekend of skiing and fun with friends. We arrived and it was winter with lots of snow and a very impressive base. Saturday afternoon the snow started and by Sunday morning we had an additional 64 cm...today we woke up to what some described as a blizzard. Sadly for the skiers in my family we had to leave.
Happily for me I had an a ha moment. It came when we turned down our driveway and were met by our pink rhododendrons bursting with colour. Can you believe it? It was spectacular!
They have reminded me that a ha moments happen all the time, you just have to keep your eyes open because you do not want to miss one!!!
Back to the kitchen or thereabouts tomorrow, have tried some new recipes and new ideas lately, look forward to sharing them with you.
Monday, October 25, 2010
A Change
A few weeks ago I was attempting to update my photos on the blog and I discovered that there is a new template...sadly I pressed one too many buttons and voila, my old page is gone and now we have a new one...desperately needs work and I desperately need a patient soul to help...will work on it!
For now I must back track.
Thanksgiving has come and gone and with it a lot of turkey. I tend to buy big birds simply for the fun of leftovers afterwards. In fact, sometimes the leftovers are even better than the actual dinner!
I did make the turkey casserole in this months Fine Cooking and loved it. Here it is:
4 tbsp butter; 3/4 c dry breadcrumbs; 2 tbsp olive oil; 1 tbsp parmesan; 1tbsp freshly chopped sage; 1lb assorted fresh mushrooms; cleaned andsliced to 1/8 inch thick; 3 tbsp minced shallots; 2 medium cloves of garlic, minced; 1/2 c flour; 6 cups milk; 1 1/2 c grated old cheddar; 3 tbsp chopped flat leaf parsley; 8 oz pappardelle pasta; 3 cups shredded or diced turkey.
Heat oven to 350.
Butter a three quart baking dish. Bringe a large pot of well salted water to a boil over high heat.
Mix the breadcrumbs, 1tbsp o fthe olive oil, parmesan and sage in a bowl with a little salt and pepper. Set aside.
Heat a large skillet over medium heat. Add the remaining tbsp of olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about ten minutes. Reduce the heat to medium and add the shallots and garlic; cook, stirring until softened, about two minutes. Season to taste with s and p. Set aside.
Melt the butter in a four quart saucepan over medium heat. Add the flour and whisk constantly until it colours a little, 2-3 mins. Remove the pan from the heat and gradually whisk in enough of the mild to form a thick smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add t tsp of salt. Bring to boil and whisk constantly. REduce the heat and simmer for three minutes, whisking constantly. Turn off the heat and stir in the cheddar and parsley.
Cook the pasta until al dente and drain.
Spread the pasta in an even layer on the bottom of the buttered baking dish, sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top, using a fork to distribute it evenly.
Sprinkle the breadcrumbs over the entire casserole. Set the dish on a baking sheet to catch drips and bake until it is golden. About 50-60 minutes. Let it rest for 15 or so minutes before serving.
While writing I realized that everyone is done with their birds..I think this could work well with chicken or if you buy a turkey breast you could use that too...just bake and roast and then slice or dice!!!
For now I must back track.
Thanksgiving has come and gone and with it a lot of turkey. I tend to buy big birds simply for the fun of leftovers afterwards. In fact, sometimes the leftovers are even better than the actual dinner!
I did make the turkey casserole in this months Fine Cooking and loved it. Here it is:
4 tbsp butter; 3/4 c dry breadcrumbs; 2 tbsp olive oil; 1 tbsp parmesan; 1tbsp freshly chopped sage; 1lb assorted fresh mushrooms; cleaned andsliced to 1/8 inch thick; 3 tbsp minced shallots; 2 medium cloves of garlic, minced; 1/2 c flour; 6 cups milk; 1 1/2 c grated old cheddar; 3 tbsp chopped flat leaf parsley; 8 oz pappardelle pasta; 3 cups shredded or diced turkey.
Heat oven to 350.
Butter a three quart baking dish. Bringe a large pot of well salted water to a boil over high heat.
Mix the breadcrumbs, 1tbsp o fthe olive oil, parmesan and sage in a bowl with a little salt and pepper. Set aside.
Heat a large skillet over medium heat. Add the remaining tbsp of olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about ten minutes. Reduce the heat to medium and add the shallots and garlic; cook, stirring until softened, about two minutes. Season to taste with s and p. Set aside.
Melt the butter in a four quart saucepan over medium heat. Add the flour and whisk constantly until it colours a little, 2-3 mins. Remove the pan from the heat and gradually whisk in enough of the mild to form a thick smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add t tsp of salt. Bring to boil and whisk constantly. REduce the heat and simmer for three minutes, whisking constantly. Turn off the heat and stir in the cheddar and parsley.
Cook the pasta until al dente and drain.
Spread the pasta in an even layer on the bottom of the buttered baking dish, sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top, using a fork to distribute it evenly.
Sprinkle the breadcrumbs over the entire casserole. Set the dish on a baking sheet to catch drips and bake until it is golden. About 50-60 minutes. Let it rest for 15 or so minutes before serving.
While writing I realized that everyone is done with their birds..I think this could work well with chicken or if you buy a turkey breast you could use that too...just bake and roast and then slice or dice!!!
Wednesday, October 6, 2010
Just when...
I was ready to pitch twenty five cook books the other day...I have too many that i just do not use any more. And that is for a variety of reasons. Some I bought to support a charity. Some are low-this and low that...not great either. And some are just dull. The smart thing would be to go through all of them and remember what is good, because there are some treasures buried in there but the reality is that I am not going to do that any time soon. And I am not going to pitch them either, I am way too sentimental to do that.
But I have not felt inspired to cook anything new and interesting from these books for a long time so when I was given the most beautiful new cookbook today from my very dear friend I nearly cried.
It is beautiful and full of interesting food, that is carefully prepared with the simplest of methods.
Stay posted!
But I have not felt inspired to cook anything new and interesting from these books for a long time so when I was given the most beautiful new cookbook today from my very dear friend I nearly cried.
It is beautiful and full of interesting food, that is carefully prepared with the simplest of methods.
Stay posted!
Tuesday, October 5, 2010
Perogies
Perogies are just one of those foods that you really love or really do not love. My kids love them. And they really are an easy dinner when you need an easy dinner.
I have not actually made them, one day maybe. But for now, I am buying them frozen ever so happily.
And the best part is what goes on top. I have been buying the good old potato perogies and here is a list of toppings that I put in bowls to choose from: chopped tomatoes, chopped green onion, chopped crispy bacon. Sour cream and spinach are also good.
Any way you dress these divine little dumplings they will taste oh so good!!!
I have not actually made them, one day maybe. But for now, I am buying them frozen ever so happily.
And the best part is what goes on top. I have been buying the good old potato perogies and here is a list of toppings that I put in bowls to choose from: chopped tomatoes, chopped green onion, chopped crispy bacon. Sour cream and spinach are also good.
Any way you dress these divine little dumplings they will taste oh so good!!!
Monday, October 4, 2010
Welcome to Autumn
I find this time of year to be a thoughtful one. We are starting to stay indoors just a little bit longer. Being close to those we love a little more often. It is that time when cooking takes on the smell of cinammon and sage after an August full of basil.
The house smells like dinner (in a good way) long before you sit down at the table.
I made something today that I have not made in years, stuffed pork tenderloin. It had all of the qualities that I mentioned above and it tasted so good with steamed brocoli and carrots.
I took two pork tenders and sliced them down the centre, but not all the way through. Just opening them up so they are flatter and twice the width. Place in a casserole. In a saucepan melt 1/4 c butter and add half of a chopped onion and 1/4 c of chopped celery. Add a little sage and savory, salt and pepper. Turn the heat off and add two cups of finely chopped bread crumbs, a handful of raisins and one chopped apple, skin removed. Mix together and place and or pack on top of the first tenderloin. Plunk the second tender on top. Wrap four pieces of bacon around the two tenders, almost like a ribbon and secure with toothpicks. Bake for about twenty minutes...Enjoy!
The house smells like dinner (in a good way) long before you sit down at the table.
I made something today that I have not made in years, stuffed pork tenderloin. It had all of the qualities that I mentioned above and it tasted so good with steamed brocoli and carrots.
I took two pork tenders and sliced them down the centre, but not all the way through. Just opening them up so they are flatter and twice the width. Place in a casserole. In a saucepan melt 1/4 c butter and add half of a chopped onion and 1/4 c of chopped celery. Add a little sage and savory, salt and pepper. Turn the heat off and add two cups of finely chopped bread crumbs, a handful of raisins and one chopped apple, skin removed. Mix together and place and or pack on top of the first tenderloin. Plunk the second tender on top. Wrap four pieces of bacon around the two tenders, almost like a ribbon and secure with toothpicks. Bake for about twenty minutes...Enjoy!
Monday, September 13, 2010
Dinner...turning in to lunch
I realize that this is a very practical way to eat, eating leftovers from dinner for lunch the next day. And so many clever fold do it. I remember a lovely lady I worked with at the TD Bank years ago would bring the most divine leftovers, the lunch room always smelled so good. And as recent as this summer I was given some great advice to eat what I had made the night before. It is practical and such a good way to keep that refridgerator clean...not to mention economical!
Having said all of this it is a challenge to do day after day for your family.
Last week I started well because we had a group of ten kids for lunch the first day back. My kids were thrilled because there were leftovers all week!!! It did get me thinking how great it is to have a choice in the morning, be it leftover chicken or blackforest ham or salami. Peanut butter is a weekend only treat but sunflower butter is a great substitute...amazing with creamed honey!!!
Leftover rice with peas and carrots or leftover mac and cheese are both good for lunch. My next challenge will be to make sure there is enough food in there because I have one in particular who is eating not only a lot but very frequently!!!
Having said all of this it is a challenge to do day after day for your family.
Last week I started well because we had a group of ten kids for lunch the first day back. My kids were thrilled because there were leftovers all week!!! It did get me thinking how great it is to have a choice in the morning, be it leftover chicken or blackforest ham or salami. Peanut butter is a weekend only treat but sunflower butter is a great substitute...amazing with creamed honey!!!
Leftover rice with peas and carrots or leftover mac and cheese are both good for lunch. My next challenge will be to make sure there is enough food in there because I have one in particular who is eating not only a lot but very frequently!!!
Sunday, September 12, 2010
Happy September
It really is the start of the year for those of us who have school age children. With September comes fall which is a heavenly time of year for food. I have been buying a lot of tomatoes and basil and making a lot of tomato sauce and pesto, two favourites. Both are easy to make and taste soooooooooooooooo much better than what you have to settle for when you buy it. It is also the time of year when we think of comfort food, ways to make us feel good after a long day at school or a miserably rainy day. It being Sunday my husband is making dinner, and he is preparing his specialty, roast chicken. His method is to simply stuff them with lemons and rub the outside with a little butter and herbs de provence. The taste is wonderful but your house smells heavenly!!!
Thursday, July 29, 2010
Potato Salad
This quite possibly could be the best of all summer salads, at least one of the top five.
My favourite way to make it is to use small potatoes, scrubbed with the skins still on. Cut them in half, ensuring all are the same size. Boil them just until they are firm, not mushy. Do drain them well, potatoes retain so much water. Once they are drained pour on your very favourite vinaigrette, use tarragon as the herb. And add as many shelled peas as you feel like!!!
This is so good paired with any bbq and green salad...or...for lunch the next day!!!
My favourite way to make it is to use small potatoes, scrubbed with the skins still on. Cut them in half, ensuring all are the same size. Boil them just until they are firm, not mushy. Do drain them well, potatoes retain so much water. Once they are drained pour on your very favourite vinaigrette, use tarragon as the herb. And add as many shelled peas as you feel like!!!
This is so good paired with any bbq and green salad...or...for lunch the next day!!!
Friday, July 9, 2010
Favourite Food
The truth is that pizza is my most favourite food, really and truly. And we have one place in town that is excellent, wood fired, thin crust, divine. But making pizza is pretty much the best way to go, it tastes so good and every time I make it, my husband always says, this is the best pizza ever...!!!
And you can make enough for your family at a fraction of the cost, not to mention you can add exactly what you want with the best ingredients possible.
So go crazy tonight, add whatever you want whether it is goat cheese or feta, pesto or tomato sauce, pepperoni or pancetta, just have fun and pour a little red to go with, will definitely taste even better that way!
And you can make enough for your family at a fraction of the cost, not to mention you can add exactly what you want with the best ingredients possible.
So go crazy tonight, add whatever you want whether it is goat cheese or feta, pesto or tomato sauce, pepperoni or pancetta, just have fun and pour a little red to go with, will definitely taste even better that way!
Thursday, July 8, 2010
Something new...for us
We had never bbq'd a whole chicken before. This was something my husband was dying to try, so off I went to find the perfect little chicken, turns out I found an eight pounder, which is very good for us. My husband took the back bone out, sounds awful really, did not watch the process. He made a dry rub for it and let it sit overnight in the fridge. The flavour was incredible but the biggest delight of all was how juicy it was, which is why we should always buy bone in chicken...I often get lazy and this was the perfect reminder! Totally worth the effort!
Wednesday, July 7, 2010
No sooner....
Do I say that it hasn't felt like summer yet and boom, it has hit us now too. There is a heat wave right across the country and on one hand it is heavenly to feel the warmth of July and the sun shining in a clear blue sky. It would be so easy to say that on the other hand it is just too damn hot. But no, I am not going to say that. I am going to embrace the weather and hope that all of the sweating might just melt away a few totally unnecessary pounds!!!
The last thing any of us want to do when the kitchen is over thirty degrees is turn on the oven...So I made my version of the rebar salad which includes greens, grated carrots and grated beets, chopped cuc's and tomatoes, sprouts, chick peas and feta. Heaven I tell ya...I did have some candied salmon and hummous and pita to go with, cold and easy. Not a traditional dinner in the least, but good and filling and not bad for you...until of course the Drumsticks came out!!!
The last thing any of us want to do when the kitchen is over thirty degrees is turn on the oven...So I made my version of the rebar salad which includes greens, grated carrots and grated beets, chopped cuc's and tomatoes, sprouts, chick peas and feta. Heaven I tell ya...I did have some candied salmon and hummous and pita to go with, cold and easy. Not a traditional dinner in the least, but good and filling and not bad for you...until of course the Drumsticks came out!!!
Monday, July 5, 2010
Spaghetti Carbonara
In that it just hasn't felt like summer yet I had to make this decadent treat. Well, actually my husband made it...and I gotta tell you it was really good. I do not know if it is the pancetta or if it is the smooth flavour of eggs and freshly grated parmesan...but it was excellent. Now I am going to have to run twice as far tomorrow because this was rich and for sure I ate more than I should have!!!
Tuesday, June 29, 2010
Bison
Last weekend my husband and I went for a drive and stopped at half a dozen local farms along the way. Actually, we started off at the most wonderful bakery to pick up sticky buns for our kids (which was the intention), and these were not just any sticky buns. They are made with whole wheat flour that has been grown and milled on the island and then the flour is used at their bakery to make these and many other incredible goodies.
We also bought rasberries, tomatoes, at least four varieties and it is only June, honey, nugget potatoes, green onions, carrots and three different colours of beets. We then stopped and bought bison sausage. Had never tried it before but had to today because they were new to us and of course... they too are local...
They were heavier than our favourite turkey sausages but were good and flavourful. Together with a warm salad of beets, greens, nugget potatoes and carrots with a little goat cheese on top, it was a wonderful meal!!!
We also bought rasberries, tomatoes, at least four varieties and it is only June, honey, nugget potatoes, green onions, carrots and three different colours of beets. We then stopped and bought bison sausage. Had never tried it before but had to today because they were new to us and of course... they too are local...
They were heavier than our favourite turkey sausages but were good and flavourful. Together with a warm salad of beets, greens, nugget potatoes and carrots with a little goat cheese on top, it was a wonderful meal!!!
Thursday, June 24, 2010
School's out so...back to business!!!
Excuses, excuses! I have actually fed my family even though have not found the time to write about it...why I do not know. But now that school is over and summer has started and most importantly, the sun is shining it is time to get cracking.
And really what could be better than an awesome salad? I am going to try the tabouleh and chickpea salad from my favourite book that i told you about, Whitewater Cooks. It is full of veggies plus bulghur, feta and green olives, sounds like heaven. I have not made it before and will give you the recipe if I love it...that is if you have not bought the book yet!
And really what could be better than an awesome salad? I am going to try the tabouleh and chickpea salad from my favourite book that i told you about, Whitewater Cooks. It is full of veggies plus bulghur, feta and green olives, sounds like heaven. I have not made it before and will give you the recipe if I love it...that is if you have not bought the book yet!
Thursday, June 10, 2010
Sooooooo Nice!!!
I have just heard that there is a very kind soul out there who misses reading this, thank you for letting me know tri girl! I have had a very frustrating computer that has finally been unplugged and is en route to a new home...the good news is that it's replacement is now up and running and so I am able to write again.
Sadly tonights meal was not that interesting. But in a way it was. My husband and I were out so I threw together a dinner for my three very busy kids to have when they were all home. Many years ago if I thought of fish and chips it would mean battered and fried. Believe me, I loooooove it that way with lot's of malt vinegar. But the reality is that it is just so hard on the body that we can only eat it once in a while. Tonight's version included baked tilapia and sweet potato fries...and lots of veggies and hummus...inhaled by all...always a good sign.
Sadly tonights meal was not that interesting. But in a way it was. My husband and I were out so I threw together a dinner for my three very busy kids to have when they were all home. Many years ago if I thought of fish and chips it would mean battered and fried. Believe me, I loooooove it that way with lot's of malt vinegar. But the reality is that it is just so hard on the body that we can only eat it once in a while. Tonight's version included baked tilapia and sweet potato fries...and lots of veggies and hummus...inhaled by all...always a good sign.
Wednesday, May 12, 2010
Stir Fry
I absolutely love stir fry's. So many good flavours and textures all in one bowl! Found the best sauce in an old book by Rose Reisman.
What I did was saute all of my veggies in the wok and I started with onion and then added peppers, asparagus and spinach. Once they were all ready to serve I poured on this sauce...and served over brown rice.
Hoisin Marinade:
2T soya sauce; 2T hoisin sauce; 2T rice vinegar; 1T brown sugar; 1T veg oil; 1/2t minced fresh ginger; 1/2 t crushed garlic. Mix them all well in a jar and use when ready!
What I did was saute all of my veggies in the wok and I started with onion and then added peppers, asparagus and spinach. Once they were all ready to serve I poured on this sauce...and served over brown rice.
Hoisin Marinade:
2T soya sauce; 2T hoisin sauce; 2T rice vinegar; 1T brown sugar; 1T veg oil; 1/2t minced fresh ginger; 1/2 t crushed garlic. Mix them all well in a jar and use when ready!
Subscribe to:
Posts (Atom)