tag:blogger.com,1999:blog-69242781752961723032024-02-20T08:48:01.542-05:00Feeding the Ravenous HordeFeeding a full house can be a challenge. Four very busy Canadian kids digging in and helping mom in the kitchen. The Pictures aren't perfect. The kitchen a little messy but the food is real and made with love!
Hopefully I will foster in my kids below a love of good food, a healthy lifestyle and a love of life.
Join us for some funMarniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-6924278175296172303.post-36123630971139464292014-09-04T11:05:00.001-04:002014-09-07T13:46:56.028-04:00Honey Garlic Chicken - Slow Cooker. Insanely easy and delishSo I'm back in the kitchen for awhile. Actually I go back to work next week for a few days and have all this stuff in my fridge that needs to be cooked, prepped or frozen.<br />
<br />
The Mr. is away on business and is not a huge honey garlic fan but we all love it so I tossed in some chicken thighs and legs into the slow cooker. Here is the easy part.<br />
<br />
<br />
In a small bowl mix <br />
1 cup of soy sauce (I use salt reduced)<br />
A cup of Ketchup (yes...I can't believe I typed that either)<br />
3 teaspoons of minced garlic<br />
1/2 cup of honey<br />
a sprinkle of dried basil<br />
<br />
That's it. Mix it up and pour over the chicken in the crockpot. Set it on high for 5 hours. Thicken the sauce with a little cornstarch just before serving.<br />
<br />
I pulled the chicken out just prior to adding the cornstarch and removed all the bones and skin but that's up to you. Serve over rice. (that was previously made and frozen in the last post!!)<br />
<br />
Prep time: 5 minutes. I recognize this is not the most glamorous food shot ever but we were hungry and forgot to take a plated pic. :D Pretend it's on a lovely china plate on a bed of wild rice. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-z9VD0ftnqD8/VAh-Dr-sw5I/AAAAAAAACnM/CRFVArembwk/s1600/IMG_4426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-z9VD0ftnqD8/VAh-Dr-sw5I/AAAAAAAACnM/CRFVArembwk/s1600/IMG_4426.JPG" height="240" width="320" /></a></div>
<br />
<br />
Edited to add: I cooked up some more wild rice and divided all of this into individuals portions again and froze them. Perfect!!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-z9VD0ftnqD8/VAh-Dr-sw5I/AAAAAAAACnM/CRFVArembwk/s1600/IMG_4426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<br />
<br />
BONUS<br />
<br />
In addition to this I was hankering some scones. I have a bunch of cubed ham and shredded cheese in the fridge.<br />
<br />
<a href="https://1.bp.blogspot.com/-ntzltl8ueYM/VAh-CRm-y5I/AAAAAAAACm4/zLRTD4fWIWA/s1600/IMG_4414.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ntzltl8ueYM/VAh-CRm-y5I/AAAAAAAACm4/zLRTD4fWIWA/s1600/IMG_4414.JPG" height="240" width="320" /></a>Using <a href="http://feedingtheravenoushorde.blogspot.ca/2009/05/traditional-devon-cream-little-bit-of.html" target="_blank">My awesome Buttermilk Scone</a> recipe, I added some ham and cheese to the mix before adding the buttermilk. They are DELISH. The kids loved them and snagged them for breakfast this morning. I also made just a cheese version. I sent a few of these to a fellow football mom who drove my lad to practise tonight and they were a big hit with the kids in the car too. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TlXY95FO_cA/VAh-B6YFuuI/AAAAAAAACm0/R2LXQuYGVhE/s1600/IMG_4418.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TlXY95FO_cA/VAh-B6YFuuI/AAAAAAAACm0/R2LXQuYGVhE/s1600/IMG_4418.JPG" height="240" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWLSYyUNlhz0v9CSVgz55kEPzl72E4mbeD_Hq5qB1ZZy4mK5F9UZLm_qrUSnbvuioJXM6SOL-MfqZex-YT5jaSXHsTa5Q-_f2FVdRBW7UuqRs8frcc6aOk2GNorMk8tBKC_IGllrQ3Og/s1600/IMG_4422.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWLSYyUNlhz0v9CSVgz55kEPzl72E4mbeD_Hq5qB1ZZy4mK5F9UZLm_qrUSnbvuioJXM6SOL-MfqZex-YT5jaSXHsTa5Q-_f2FVdRBW7UuqRs8frcc6aOk2GNorMk8tBKC_IGllrQ3Og/s1600/IMG_4422.JPG" height="240" width="320" /></a>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-ntzltl8ueYM%2FVAh-CRm-y5I%2FAAAAAAAACm4%2FzLRTD4fWIWA%2Fs1600%2FIMG_4414.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://1.bp.blogspot.com/-ntzltl8ueYM/VAh-CRm-y5I/AAAAAAAACm4/zLRTD4fWIWA/s1600/IMG_4414.JPG" --><!-- Blogger automated replacement: "https://1.bp.blogspot.com/-ntzltl8ueYM/VAh-CRm-y5I/AAAAAAAACm4/zLRTD4fWIWA/s1600/IMG_4414.JPG" with "https://1.bp.blogspot.com/-ntzltl8ueYM/VAh-CRm-y5I/AAAAAAAACm4/zLRTD4fWIWA/s1600/IMG_4414.JPG" -->Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-55928761285954754402014-09-02T11:57:00.002-04:002014-09-02T12:55:20.085-04:00Back to School: Freezing sandwiches and Marathon cooking <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-smXLfqQgAZ0/VAXmgM_Fk_I/AAAAAAAAClA/8et3R-csO88/s1600/20140831_123545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-smXLfqQgAZ0/VAXmgM_Fk_I/AAAAAAAAClA/8et3R-csO88/s1600/20140831_123545.jpg" height="240" width="320" /></a></div>
I have been rather negligent on blog posting but I've not really stopped cooking. I've been sewing alot, and life gets in the way of posting.<br />
<br />
I did however just do a marathon weekend of cooking getting ready for Back to School.<br />
<br />
I started a job last fall for the first time in many years. I hated it and I quit....the nice thing about not actually needing a job is you don't have to stick around doing something you hate or more to the point working for someone you don't respect. Water under the bridge. That said...I've started another job part time that I am loving. (I used to own my own company and I am now working part time for one of my old customers. Creative and fun = perfect, I am not sure how long I will be needed but I'm happy to be along for the ride for now) It's great for pin money and it feels good to be out of the house.<br />
<br />
What is this leading to? Well...lunches. I had to get organized. I started marathon cooking one weekend a month getting all the lunches ready as best possible so the kids could just grab and go in the morning. I could do the same as could hubby if so inclined. Boy have they grown fast. I now have one in his final year of University, one starting college (out of town...sniff), a young lady starting highschool, and our youngest in his last year of middle school. Time flies.<br />
<br />
Shiny object alert....<br />
<br />
Back to my point. Lunches and meals. I have really avoided processed deli meats for a couple of years now as best possible. I still love a great italian hard genoa salami (no innuendo...really), but the rest? Too much salt, nitrates and the like. I had started cooking up chicken breasts, roasts of beef and pork and making sandwiches with them on a weekly basis. I took it up a notch.<br />
<br />
This takes some organization but it works beautifully once you get in the groove and it really does save a lot of time. I try to get everyone helping out, be it shredding cheese, peeling apples or digging in and cooking with me.<br />
<br />
This weekend for example. We made. 40 Chicken Salad wraps, 25 Roast beef sandwiches, 36 Pizza poppers (my homemade version of a pizza pop), 15 servings of mac n cheese (thermos size), 15 meal size portions of lasanga (more...but they wanted to actually eat some that day....the nerve), 200 Meatballs, a double batch of beef stew, a double batch of spaghetti sauce (meat pasta sauce/ragu type) 3 chicken pot pies, 29 apple and blueberry crisps in jars. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-smXLfqQgAZ0/VAXmgM_Fk_I/AAAAAAAAClA/8et3R-csO88/s1600/20140831_123545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-smXLfqQgAZ0/VAXmgM_Fk_I/AAAAAAAAClA/8et3R-csO88/s1600/20140831_123545.jpg" height="240" width="320" /></a></div>
(in the photo above...about half way through cooking. upper left: Chicken salad pinwheel wraps, Upper right: Pizza poppers and Mac n Cheese. bottom right: roast beef n cheese, pizza poppers, and eventually some lasagnas, rice and such were added. Stews are frozen in the plastic containers. (That however is the best gravy ever from a burger joint in my hometown of Sudbury Ontario, called Deluxe. They make the most scrumptious Chicken on a bun you have ever had and my mom knows the owner so got me a gallon of gravy for my birthday so I could make my own at home....love it!!!)<br />
<br />
<br />
Back on topic...<br />
This takes a lot of prep and a big trip to Costco or the farmers market. Note, most veggies don't freeze well in sandwiches so we cut them up and keep them in the fridge. The kids grab what they want and put in seperate container to add to the sandwiches after defrosting.<br />
<br />
Freezing sandwiches and lunches ahead of time is really easy and convenient. They grab what they want and it defrosts by lunch time. (don't use insulated bags though because they may not)<br />
<br />
Ideas above are great for lunches. As are meatball subs, pork sandwiches, and the like. I've made chicken club (bacon and chicken...kids add tomato and lettuce at school), pulled pork (they didn't like those), tuna, as well as turkey.<br />
<br />
Part of the trick is finding a good bread. For sandwiches I use a light rye from Costco (Canada). It works very well as it's a little hard to begin with so it doesn't get soggy. I use stone ground tortilla wraps without issue. There is also something called One bun Folded Flat bread that works fabulously for meatball subs.<br />
<br />
Lets get to it shall we? <br />
<br />
Process:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNy8Mj_H20WnZnJRxFkWn6GC9b0Fiq5i0JneAN21IbbCRWqN2jOPVj_c58O6AygxOktRjXzPzHeHDRcqSyXo-pomRMZhAPknvDrLpo7pcsmJ_wNDHPGa1y3Mqj4I1RLoPtcC3vsIQ7e4/s1600/20140830_140954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNy8Mj_H20WnZnJRxFkWn6GC9b0Fiq5i0JneAN21IbbCRWqN2jOPVj_c58O6AygxOktRjXzPzHeHDRcqSyXo-pomRMZhAPknvDrLpo7pcsmJ_wNDHPGa1y3Mqj4I1RLoPtcC3vsIQ7e4/s1600/20140830_140954.jpg" height="320" width="240" /></a></div>
Roast chicken breasts however you like. I honestly just toss them into the oven plain and cook them up. Pop them in the food processor with a little carrot, green onion, and green pepper. Grind them up. Remove from processor and add mayo and a little dijon for some zip. Spread on a tortilla wrap, place a slice of provolone cheese and roll them up like a pin wheel. Cut in half and wrap in plastic wrap. Pop them into zip lock freezer bags, label and date the bag. Place in freezer.<br />
<br />
Roast beef Sandwiches. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnDCf_uaLpxXxZo-SGWSGB_PoNE9ao-lprZ4ZlQAoOaOw9MV_9BG7pBV_Q8_SCWvwV9BjM32ha7JBHHy5BDtvUHI3GqkMlPcXY03cV6dJsggD4we1GKB6IaN0B5P0aVKGglEviySaxKs/s1600/20140830_161641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnDCf_uaLpxXxZo-SGWSGB_PoNE9ao-lprZ4ZlQAoOaOw9MV_9BG7pBV_Q8_SCWvwV9BjM32ha7JBHHy5BDtvUHI3GqkMlPcXY03cV6dJsggD4we1GKB6IaN0B5P0aVKGglEviySaxKs/s1600/20140830_161641.jpg" height="240" width="320" /></a></div>
<br />
Make a roast the night before and let stand in the fridge whole overnight. Cut thinly. I use a light rye for this and spread some mayo and a little dijon on the bread. Layer the beef to whatever thickness you like and add what cheese you like. I use either light swiss, or light havarti. Wrap in plastic or in a sandwich bag. again, place into a larger ziplock bag, label and freeze. For the roast? I personally make it rather easily. In my dutch oven I place the roast, add about an inch of red wine (cheap wine is fine), coat the roast in dijon mustard, add some crushed peppercorns and some garlic, sliced onions and off to races we go. Roast at 350 degrees until cooked to desired level.<br />
<br />
Meatball "subs". Really these are meatball, 1/2 flat breads...<br />
I make my meatballs the same time as my sauce and let them cook in the sauce. The meatballs absorb the flavour of the sauce and are tender delicious mouthfuls of yum. Again...very basic. Ground veal/beef. an egg or two depending on how much you have and some breadcrumbs to bind. The breadcrumbs help bind it all together and absorb the tomato sauce. Toss them into your simmering meat sauce or tomato sauce and let cook for a couple of hours.<br />
<br />
After they are cooked I just scoop out the meatballs and make the "subs" The half flat breads are cut almost like a pita allowing you to put your mozzarella/provolone cheese in. The meatballs and a little sauce. Wrap and freeze. These can get a little soggy so don't go heavy on the sauce. You can use hoagie buns or whatever just note they can get soggy. <br />
<br />
Crisps in a Jar<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-prUb5qG3Yt0/VAXnNTqDP-I/AAAAAAAAClw/lzR8AH_wNYw/s1600/20140901_161154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-prUb5qG3Yt0/VAXnNTqDP-I/AAAAAAAAClw/lzR8AH_wNYw/s1600/20140901_161154.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjec_bNXA0b2UKn7NTW2-mG5fia9Sm-RydUXNv8nUoxh3TU03duLCqzqGbszUFAlIU3A3i8txwe82ds-rJLD9jXpQAvvm9R80Vhjzhg8qca0z47bjVEHc61BfTmf-oWKmMJ7ZIiZGTpJA/s1600/20140901_185739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjec_bNXA0b2UKn7NTW2-mG5fia9Sm-RydUXNv8nUoxh3TU03duLCqzqGbszUFAlIU3A3i8txwe82ds-rJLD9jXpQAvvm9R80Vhjzhg8qca0z47bjVEHc61BfTmf-oWKmMJ7ZIiZGTpJA/s1600/20140901_185739.jpg" height="320" width="240" /></a></div>
<br />
I just take my standard apple crisp recipe or blueberry crisp, and instead of putting it all in one pan I split it into clean, sterilized mason jars. I bake them in the jars and pop the tops on when they come out. They do seal but I would advise freezing them. I am experimenting on actually "preserving " this but as it stands right now the jury is out whether it is completely safe to do so. As a result..I advise freezing them after they have cooled down. I did actually just try a batch of water bathing preserving but I won't know the results for sometime so....use caution. I also advise the same for breads/cakes in jars. I often make banana bread and cakes in mason jars. Again...just bake them in the jars and top them. But do take caution and freeze them. They are okay for a couple of weeks not frozen I think but why take a chance. (not that they actually last that long in this house)<br />
<br />
Pizza Poppers.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<a href="http://3.bp.blogspot.com/-rSxJyGCLVB8/VAXnLoPUPUI/AAAAAAAAClg/G2wV8v0QZJc/s1600/20140830_165335.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://3.bp.blogspot.com/-rSxJyGCLVB8/VAXnLoPUPUI/AAAAAAAAClg/G2wV8v0QZJc/s1600/20140830_165335.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rSxJyGCLVB8/VAXnLoPUPUI/AAAAAAAAClg/G2wV8v0QZJc/s1600/20140830_165335.jpg" height="320" width="240" /></a><a href="http://1.bp.blogspot.com/-dBkCaNzTdMI/VAXnMvcA0WI/AAAAAAAAClo/KyQfO83fyNM/s1600/20140830_174318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dBkCaNzTdMI/VAXnMvcA0WI/AAAAAAAAClo/KyQfO83fyNM/s1600/20140830_174318.jpg" height="240" width="320" /></a><br />
<br />
My version of pizza pockets. Roll out puff pastry as if for turnovers. Spread, pizza sauce, cheese, pepperoni, mushrooms...whatever. fold in like a triangle for a turnover and pinch. Bake at 375 on a cookie sheet until golden brown. cool completely and freeze. You will note I did these in muffin tins. DONT do that. It did not work out well. Tasty but soggy underside. I pulled all these out and finished them on the cooling rack underneath in the oven<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Hot meals:<br />
<br />
For this I make my standard recipes and then once cooled divide them into individual portions and use my vacuum sealer. I can honestly say the vacuum sealer has been one of my best investments. Saves me a tonne of money. Again...Mac n Cheese is my standard recipe. Elbow noodles, some cubed cooked chicken, cauliflower and a teeny smidge of cayenne pepper to zip it up. Sauce is a standard white sauce with cheddar cheese. Mix it all up, place in a lasagna pan or casserole. coat with some buttered breadcrumbs and shredded cheese and bake for 45 minutes at 350. cool it down completely. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-0c6drmt6gmrMelgeRRdHopEdb1eTzuLYtebra_y6WGRkgzyu-DrRFVYwtYYbNZP6UjYIc0gP3ma3KeG0jdMLZZnUq1XH-3pAeNfMcmeQIuKcgWMsUnlHyxqyeYfr5gpWdJWBAqqBuU/s1600/20140831_122240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-0c6drmt6gmrMelgeRRdHopEdb1eTzuLYtebra_y6WGRkgzyu-DrRFVYwtYYbNZP6UjYIc0gP3ma3KeG0jdMLZZnUq1XH-3pAeNfMcmeQIuKcgWMsUnlHyxqyeYfr5gpWdJWBAqqBuU/s1600/20140831_122240.jpg" height="240" width="320" /></a></div>
<br />
<br />
About a cup and a bit fit into the small thermos so I divide it up and place into vacuum bags. The kids just pull it out. Heat it up in the bag in the microwave and pop it into a thermos for lunch.<br />
<br />
Same thing is done for Lasagna's and Chicken Pot pie. Stew and Potatoes I do a little differently. I mash up potatoes with sour cream and cream cheese and scoop it into muffin tins. I freeze it a little then pop each one into vacuum bag and freeze. This makes for an easy add on to a dinner when running to football practise or dance class after school. The stew I freeze in containers. I've also made roast beef with gravy and individually sealed portions into bags for quick dinners as well. Oh..RICE...rice freezes really well so freezing one cup portions in vacuum bags is also done. The kids sometimes like that at lunch as well. <br />
<br />
It is a lot of work for a weekend but if you are organized you can get it all done and then relax for a month. (or more)<br />
<br />
<br />
Do any of you freeze lunches ahead. Any more ideas? I will continue to share as I move along and make more. I'm sure I have more pics from last years adventures kicking around.<br />
<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-rSxJyGCLVB8%2FVAXnLoPUPUI%2FAAAAAAAAClg%2FG2wV8v0QZJc%2Fs1600%2F20140830_165335.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-rSxJyGCLVB8/VAXnLoPUPUI/AAAAAAAAClg/G2wV8v0QZJc/s1600/20140830_165335.jpg" --><!-- Blogger automated replacement: "https://3.bp.blogspot.com/-rSxJyGCLVB8/VAXnLoPUPUI/AAAAAAAAClg/G2wV8v0QZJc/s1600/20140830_165335.jpg" with "https://3.bp.blogspot.com/-rSxJyGCLVB8/VAXnLoPUPUI/AAAAAAAAClg/G2wV8v0QZJc/s1600/20140830_165335.jpg" -->Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-12481160267799768312013-01-24T14:49:00.000-05:002013-01-24T14:49:26.484-05:00Warm Scrumptious Apple Turnovers on a frigid winter's day<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8GBN7ulanvY/UQFwDK5OQGI/AAAAAAAACf8/CSnXhJGfgCI/s1600/IMG_0027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8GBN7ulanvY/UQFwDK5OQGI/AAAAAAAACf8/CSnXhJGfgCI/s320/IMG_0027.JPG" width="320" /></a></div>
I recognize it's been ages since posting new recipes. I have had a wonderful year of travel and focus on famly and the blog went a little by the way side. <br />
<br />
I am working hard to lose all the weight from quitting smoking (two years yesterday!!!)<br />
<br />
That said there is always a little room for some sweets and today I could think of nothing better than comfort food on this very very cold day. (-30 Celcius). <br />
<br />
Last night I piddled about with some puff pastry pockets I had and while they were tasty they weren't quite right. Today I decided on proper turnovers and experimented again. To say they were a success would be an understatement.<br />
<br />
Delicious. So easy.<br />
<br />
I started with a box of Tenderflake Puff Pastry. I took half and rolled it out into a larger square on a floured surface. I rolled it out to approx 9x9 square, and using my pizza cutter split into four equal squares. I covered that with some plastic wrap until the filling was ready. Alternatively you can do this step after making the filling<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Fu-PgqBwej0/UQGJhdaKUDI/AAAAAAAACgQ/APGzspXREcg/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Fu-PgqBwej0/UQGJhdaKUDI/AAAAAAAACgQ/APGzspXREcg/s320/IMG_0009.JPG" width="320" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Ingredients for the filling. You can substitute whatever fruit you like into this. Blueberries would be divine as well. I admit my measurements were closer to a little bit of this and a little bit of that but the following is pretty close</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
3 Large apples (I used Macintosh first go, and Honeycrisp the second time round)</div>
<div class="separator" style="clear: both; text-align: left;">
approx 2/3-3/4 cup brown sugar </div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp cinnamon</div>
<div class="separator" style="clear: both; text-align: left;">
dash of lemon juice</div>
<div class="separator" style="clear: both; text-align: left;">
dash of salt</div>
<div class="separator" style="clear: both; text-align: left;">
approx 1tbsp cornstarch dissolved in 1 tbsp water</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbsp butter </div>
<div class="separator" style="clear: both; text-align: left;">
1 egg white lightly beaten</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Peel the apples and dice.</div>
<div class="separator" style="clear: both; text-align: left;">
Place the butter in a medium sized sauce pan and melt until bubbly. Add the apples and lemon juice, stir for approx 2-3 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Add the sugar and cinnamon and cook for approx 3 minutes again until the apples are soft </div>
<div class="separator" style="clear: both; text-align: left;">
Stir in the dissolved cornstarch and remove from heat as soon as it starts to thicken. The mixture should thicken up nicely while being stirred off the element. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QKrAmH1fm3Q/UQGOoz1RJtI/AAAAAAAACgg/0kiiANth_jU/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-QKrAmH1fm3Q/UQGOoz1RJtI/AAAAAAAACgg/0kiiANth_jU/s320/IMG_0003.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Spoon the mixture into the prepared squares.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlZ73G4ut3yz0lEE727koR2384eVhzBRO2nX0LOsn4t8RK7apq8XCw1uL6kB0F05UVHAbZLpdTuc5Db1YydJKOotG1piblVw1UOAXcL1pM2ehl_LM1J85Dk3M2HHu21uwr1tlUhITVmY/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlZ73G4ut3yz0lEE727koR2384eVhzBRO2nX0LOsn4t8RK7apq8XCw1uL6kB0F05UVHAbZLpdTuc5Db1YydJKOotG1piblVw1UOAXcL1pM2ehl_LM1J85Dk3M2HHu21uwr1tlUhITVmY/s320/IMG_0005.JPG" width="320" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Using a pastry brush (or fingers) brush some egg white onto the edges and pinch closed into a triangle. (Little tip...I closed the less filled side first then held them up and let the filling slide down a bit to close the final edge)</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5xlDgUd2ICi0l5P0bt6U0IHVT9E9yR0WpS8hpN9_9FbQ06vCbRuCHlxjKmDsAEvDUY-1WHYvSBVMAempjYWDSCqxP1slhRKXLXBPfdnf-0MssvM2Ee6B1NkSDB5vojUgbF1T7vGpZi0/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5xlDgUd2ICi0l5P0bt6U0IHVT9E9yR0WpS8hpN9_9FbQ06vCbRuCHlxjKmDsAEvDUY-1WHYvSBVMAempjYWDSCqxP1slhRKXLXBPfdnf-0MssvM2Ee6B1NkSDB5vojUgbF1T7vGpZi0/s320/IMG_0012.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
Brush egg white onto edges and top of pastries</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place in a preheated oven of 400 F for approx 22-25 minutes. You can poke some slits into the tops to release steam if you like. I did and found it helped to keep them from leaking.</div>
<div style="text-align: center;">
Remove and let cool. (As hard as it may be try not to eat straight away or you will have a burned mouth)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I made a glaze icing out of a tablespoon of skim milk and stirred in confectioner's sugar (icing sugar) until it was the consistency I wanted. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uKxKZoeNv6c/UQGP94TXqZI/AAAAAAAACg8/qJpuHIYdj7M/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uKxKZoeNv6c/UQGP94TXqZI/AAAAAAAACg8/qJpuHIYdj7M/s320/IMG_0017.JPG" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br />Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com1tag:blogger.com,1999:blog-6924278175296172303.post-45726691651792090192012-01-18T19:17:00.001-05:002012-01-18T19:17:36.417-05:00Healthy Delicious Hoisin and Garlic Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B_-amOs_ZDo/TxdhBE1v9kI/AAAAAAAABDs/qtOp7L4_19w/s1600/DSCN8794.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-B_-amOs_ZDo/TxdhBE1v9kI/AAAAAAAABDs/qtOp7L4_19w/s200/DSCN8794.JPG" width="200" /></a></div>
It's a new year and I'm totally comitted to losing all of the weight I gained by quitting smoking a year ago (It will be a year in 5 days...YAY me). I feel great having quit but I am miserable with the weight gain.<br />
<br />
I have started Hip Hop Abs to kick start a workout routine, plus we got a puppy and he is wonderful for walking incentive.<br />
<br />
Without further adieu the recipe. WOW!! Once again I have been following Rose Reisman's recipe's and this one is from her Complete Light Kitchen book. It is FANTASTIC!!! The kids were gaga over them.<br />
<br />
These are made as sliders and based on a serving of two mini burgers there are 264Calories in the serving. The only thing I did differently was I made them on my indoor grill iron and omitted the sesame oil/hoisin sauce brushing on.<br />
<br />
Ingredients.<br />
1 lb extra lean ground beef<br />
1/4 cup breadcrumbs (I used panko)<br />
1/4 cup chopped green onions<br />
2 tbsp hoisin sauce<br />
2 tsp minced fresh garlic<br />
1 tsp fresh ginger<br />
1 egg<br />
<br />
Preheat you indoor grill or bbq (if warm weather). We are mid winter here at the moment so going outside to grill not up there on the priority levels.<br />
<br />
Combine all of the ingredients in a mixing bowl. I always like to mix up burger combos in my kitchenaid mixer to ensure all the ingredients are properly infused.<br />
<br />
BBQ, use indoor grill, or bake on a cookie sheet for 10-15 minutes until no longer pink. Serve on mini buns. I topped them with sautéed shitake mushrooms and it was scrumptious. You could top with sautéed onions as well.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com1tag:blogger.com,1999:blog-6924278175296172303.post-56079501958502279512011-11-26T16:30:00.001-05:002011-11-26T16:42:31.344-05:00A Football Cake for a Football Party<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CjldsxoAPsQ/TtFctj3ZziI/AAAAAAAABDg/K3il1tg4Uv4/s1600/DSCN8607.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-CjldsxoAPsQ/TtFctj3ZziI/AAAAAAAABDg/K3il1tg4Uv4/s200/DSCN8607.JPG" width="200" /></a></div>
<br />
<br />
I recognize I've not been around of late. I went on vacation to Portugal and I've been in a major crocheting frenzy of late, making gifts for Christmas.<br />
<br />
All of the above plus my new role of team momanager of my youngest man's football team. It has been a blast actually. My little guy has fallen in love with Football! who knew?<br />
<br />
Our little motley crew of players have done pretty well. We made it to the championship game. While we didn't take the title we gave the opposing team a workout and made them fight for the win. I was really proud of little guys. (all 10 year olds)<br />
<br />
I promised the team at half time last week that if they played their hearts out 2nd half we'd have a party. Tomorrow is the day.<br />
<br />
<br />
My little guy helped me decorate this one. He did the football field. All of this is real cake. Football is pound cake (two of them carved into shape)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DEecQaO2ACo/TtFcomYdWeI/AAAAAAAABDY/hLRWadYPZIc/s1600/DSCN8608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DEecQaO2ACo/TtFcomYdWeI/AAAAAAAABDY/hLRWadYPZIc/s320/DSCN8608.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com2tag:blogger.com,1999:blog-6924278175296172303.post-3057661514169853062011-07-28T11:27:00.001-04:002011-07-28T11:28:28.336-04:00Sour Cream Pancakes. A Bed and Breakfast treat<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharOcpfFkheiFCYYLpL5071woe7Kjwtj_oNVU1kpy2Yo1IDyBZHRw8zWtQW6XuqBNe1XWSflk8AP2I6UpPnNTuP6NDiT87liO-zmL4pwMmkwhSDIIVzTyq_NVO8ypl7VeIrImXioYNtMY/s1600/DSCN7428.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharOcpfFkheiFCYYLpL5071woe7Kjwtj_oNVU1kpy2Yo1IDyBZHRw8zWtQW6XuqBNe1XWSflk8AP2I6UpPnNTuP6NDiT87liO-zmL4pwMmkwhSDIIVzTyq_NVO8ypl7VeIrImXioYNtMY/s320/DSCN7428.JPG" t$="true" width="320" /></a></div>My mum and dad run a B&B here in Northern Ontario during the summer months. Our family cottage built by my Grandad and added onto over the decades is now host to families and couples from around the world.<br />
<br />
<br />
<br />
This recipe has become one of the favorites of all guests, children and adults alike. It originates from my mum's pre B&B days when she ran a charity. One of the fundraisers for the charity was a cookbook. I don't know who contributed this one but it is fantastic. Substitute plain yogurt for sour cream if you don't have the sour cream. I have also changed the original to use buttermilk instead of regular milk. (we are buttermilk fans in our house). Add some fresh fruit if desired. The possibilities are endless. Mum has been known to add chocolate chips for a special treat.<br />
<br />
You can also mix the dry ingredients, pre prepped and stored in zip bags for faster prep on busy mornings.<br />
<br />
Ingredients<br />
1 cup flour<br />
1 tbsp baking powder<br />
1 tbsp sugar<br />
1/4 tsp salt<br />
<br />
1 egg<br />
2 tbsp sour cream, heaping (or plain yogurt)<br />
1 cup buttermilk<br />
2 tbsp melted butter<br />
<br />
Sift together dry ingredients. Mix egg, milk and sourcream. Pour over dry ingredients, add the melted butter and mix. Spray a hot skillet with Pam cooking spray and cook. Makes approx 12 pancakes (silver dollar size).<br />
<br />
They were delicious<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NB5nk2oD7F4/TjF-yE3TnyI/AAAAAAAABCc/1lxzjLVZWzY/s1600/DSCN7429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-NB5nk2oD7F4/TjF-yE3TnyI/AAAAAAAABCc/1lxzjLVZWzY/s320/DSCN7429.JPG" t$="true" width="320" /></a></div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com4tag:blogger.com,1999:blog-6924278175296172303.post-76696278038893968132011-07-08T19:23:00.001-04:002011-07-24T22:24:32.522-04:00Harry Potter Sorting Hat Cake (aka 10th birthday cake)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwQ25HoViYfv_jt2tu9xc2btel1RjR05Gwl2BEv-N-ac16Z6zpAMyTHFWfdOdzHiN8PztJqoVVweoWNP9FvzAGmMb4O8teQZNM8Jxmz_fy9EnEAev4pHz7RR6CMA1FgqM7QTYOMYNu_k/s1600/DSCN7328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwQ25HoViYfv_jt2tu9xc2btel1RjR05Gwl2BEv-N-ac16Z6zpAMyTHFWfdOdzHiN8PztJqoVVweoWNP9FvzAGmMb4O8teQZNM8Jxmz_fy9EnEAev4pHz7RR6CMA1FgqM7QTYOMYNu_k/s320/DSCN7328.JPG" width="240" /></a></div>Yet again my little guy has a birthday. Since we didn't get to do a fun cake for my daughter in May or my teenager in June I actually had time to bake a cake today for my little man's 10th birthday on Sunday.<br />
<br />
Harry Potter was again a theme and this time a sorting hat was to be made. I had zero clue how to approach this so I basically started winging it. I made 6 layers of cake (used 5, plus a couple of ramekins to make the tip, and a giant marshmallow). Buttercream icing between the layers and chocolate fondant covers it all.<br />
<br />
This went significantly more smoothly than I anticipated actually. I am grateful the hat is old and mishappen as my fondant ability is not great so it all kind of works. All in it took me about an hour and a bit to ice, carve and finish up.<br />
<br />
Carving the cakes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-J-46Glp0yiU/TheQAHrnN1I/AAAAAAAABCA/tAmHCS6EN7k/s1600/DSCN7318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="http://3.bp.blogspot.com/-J-46Glp0yiU/TheQAHrnN1I/AAAAAAAABCA/tAmHCS6EN7k/s320/DSCN7318.JPG" width="240" /></a></div><br />
<br />
Dirty layer of buttercream for under the fondant<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk_mUtH-34iQM7CkGpZJ2yD8PZK-rOoSI61r9ZZGlq-y6QEorBt4QwBia3K3e9x66N5eX_-Fco2q0WOe43GE1bZAs_GJOclWxfwPAr_oTcEKTxStAWDG_JqTnMeLCInbaqImQqUtMtFI/s1600/DSCN7321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk_mUtH-34iQM7CkGpZJ2yD8PZK-rOoSI61r9ZZGlq-y6QEorBt4QwBia3K3e9x66N5eX_-Fco2q0WOe43GE1bZAs_GJOclWxfwPAr_oTcEKTxStAWDG_JqTnMeLCInbaqImQqUtMtFI/s320/DSCN7321.JPG" width="240" /></a></div><br />
Fondant layered on and molded as best possible<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFVIlifR0caSvFH2jMRloPZLO_N7_n-1zXc0LYas8va7T3xb_wbru61ZlK_XqvSjFXhz6HvEksVcGKXIwmXsrn0rVwKLCaCr7uSiuA9rSaH09MaihJMRzz4dMZOpZ6c9_8uka40KWnj8/s1600/DSCN7322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFVIlifR0caSvFH2jMRloPZLO_N7_n-1zXc0LYas8va7T3xb_wbru61ZlK_XqvSjFXhz6HvEksVcGKXIwmXsrn0rVwKLCaCr7uSiuA9rSaH09MaihJMRzz4dMZOpZ6c9_8uka40KWnj8/s320/DSCN7322.JPG" width="240" /></a></div><br />
A few embellishments for our little Gryffindor<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IODQRHrxoiI/TheQs7CNvaI/AAAAAAAABCU/pausWNodeKk/s1600/DSCN7329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="http://4.bp.blogspot.com/-IODQRHrxoiI/TheQs7CNvaI/AAAAAAAABCU/pausWNodeKk/s320/DSCN7329.JPG" width="240" /></a></div><br />
One happy little man<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59hd8kjRKrmnaXuQObP45iSNy1_ZjuLFz9I1JwxPsBfdTiX_yQ1a88wZxV9RslqROOSBMlxuVcGjLHFK1QsVELYk8sjKfHvrel4ZuCqkfyA4qgdzw01ZvNVamIpnroTXuJwAaEoDiJ80/s1600/DSCN7325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59hd8kjRKrmnaXuQObP45iSNy1_ZjuLFz9I1JwxPsBfdTiX_yQ1a88wZxV9RslqROOSBMlxuVcGjLHFK1QsVELYk8sjKfHvrel4ZuCqkfyA4qgdzw01ZvNVamIpnroTXuJwAaEoDiJ80/s320/DSCN7325.JPG" width="240" /></a></div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com1tag:blogger.com,1999:blog-6924278175296172303.post-29616891952581646422011-05-26T19:14:00.000-04:002011-05-26T19:14:07.961-04:00Chicken with Cranberry Almond, Havarti Stuffing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9J3gGwvi-3ECxHYYXzbsVusUW_KHitQS2kGhVQooKV1KIKy5xUSchvu2k-AyZMT8cTIfhKOlHSN8qnlpYaNxv-W0vg93bUsutW6DhqeHM84FrqTikuZeiDvunoRBXYi-czym7aOtXcc/s1600/DSCN6980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9J3gGwvi-3ECxHYYXzbsVusUW_KHitQS2kGhVQooKV1KIKy5xUSchvu2k-AyZMT8cTIfhKOlHSN8qnlpYaNxv-W0vg93bUsutW6DhqeHM84FrqTikuZeiDvunoRBXYi-czym7aOtXcc/s400/DSCN6980.JPG" t8="true" width="400" /></a></div>Once again we have another delicious chicken recipe. The original (Rose Reisman) recipe called for Chicken Supreme with skin but I altered it to a light breading instead. Some of the measurements are altered as the original recipe served 4 and I need it for 6.<br />
<br />
My youngest lad has lately become somewhat fascinated with all things cranberry. He wanted me to make this one last night but I opted for the Tomato/Olive Chicken combo in yesterday's post instead.<br />
<br />
Tonight I gave in and made this one and it was absolutely delicious. The sauce is delightful and the chicken combined with the stuffing is perfect. If only they made a "light" white wine with few calories....oh to dream.<br />
<br />
Again, easy to prepare, and fast. All in about 45 minutes (with kids running up to the market to pick up ingredients I had run out of). These measurements were to serve 6.<br />
<br />
Ingredients<br />
1.5 lbs boneless skinless chicken breasts (six breasts)<br />
1/4 cup bread crumbs<br />
1 egg<br />
1/4 cup skim milk<br />
<br />
Stuffing<br />
3/4 cup dried cranberries<br />
1/3 cup toasted almonds<br />
1/2 tsp cinnamon<br />
2 tsp olive oil<br />
3/4 cup shredded light havarti cheese<br />
<br />
Sauce<br />
1/4 cup maple syrup<br />
1/4 cup thawed concentrated orange juice<br />
1 tbsp honey<br />
1 tbsp low sodium soy sauce<br />
2 tsp sesame oil<br />
1 1/2 tsp Dijon Mustard<br />
1 tsp finely chopped garlic<br />
1 1/2 tsp cornstarch<br />
<br />
Garnish<br />
fresh chopped parsley<br />
<br />
Preheat the oven to 400 degrees F<br />
Make a horizontal slit in each piece of chicken to form a pocket for the stuffing, making sure not to slice all the way through.<br />
<br />
To make the stuffing, in a food processor, chop the cranberries and almonds. Add the cinnamon and olive oil and finally havarti and process for a minute or so.<br />
<br />
Stuff into the chicken breasts and secure with toothpicks.<br />
<br />
In a small bowl combine the egg and milk and scramble well. Dip each chicken piece in to coat and then coat with breadcrumbs<br />
<br />
Lights coat a large non stick skillet with cooking spray and set over medium high heat. Lightly coat all of the breaded chicken with cooking spray. Cook for approx 3 minutes on each side of chicken until golden brown and transfer to a foil lined cookie sheet. (spray sheet with cooking spray).<br />
<br />
Place in oven between 20-30 minutes until an interior temp of 165 F is reached.<br />
<br />
Meanwhile prepare the sauce by whisking the maple syrup, orange juice, honey, soy sauce, garlic, sesame oil, and Dijon together in a small saucepan. Add the cornstarch and whisk well. Bring to a boil reduce the heat and simmer for about a minute until just slightly thickened. Spoon over the cooked chicken. (It is delicious over rice as well)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX36Iz1KDN-zxQAVe8Q1AzRDJd_cKnth_cF7Sj8oSsVPiASCaIg2Daf9kkju5XbpEroQkNa57o7h50WCbAfRxSR7HqkbMYNi0ItbHYJfUYNuE464iHfCsOqxp2Ueh1IWq83Py2CNc6p0/s1600/DSCN6982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX36Iz1KDN-zxQAVe8Q1AzRDJd_cKnth_cF7Sj8oSsVPiASCaIg2Daf9kkju5XbpEroQkNa57o7h50WCbAfRxSR7HqkbMYNi0ItbHYJfUYNuE464iHfCsOqxp2Ueh1IWq83Py2CNc6p0/s320/DSCN6982.JPG" t8="true" width="320" /></a></div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com3tag:blogger.com,1999:blog-6924278175296172303.post-22797206071522070352011-05-25T18:41:00.001-04:002011-05-25T18:50:08.610-04:00Chicken with Tomato, Three Cheeses, Olives<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpD7HdXwcVlyFwosPvwxNnqrSO5ukpV9aKMngY9QVtRRUOZ0Ud0ufs1_rDozuXUKCu4hph1yKUvTjQLyh_4ZJT-HCyOYzDvCcYjRPDkB6zL3Z5ZuWa3s-9YNRWg8r7tOsb406Ol0Njyc/s1600/DSCN6970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpD7HdXwcVlyFwosPvwxNnqrSO5ukpV9aKMngY9QVtRRUOZ0Ud0ufs1_rDozuXUKCu4hph1yKUvTjQLyh_4ZJT-HCyOYzDvCcYjRPDkB6zL3Z5ZuWa3s-9YNRWg8r7tOsb406Ol0Njyc/s320/DSCN6970.JPG" t8="true" width="320" /></a></div>This lighter fare kick we are on has been wonderful but dang....I love breaded food. I can't tell you how much I love fried breaded chicken, fried breaded pork chops, chicken wings, oh and veal cutlets...oh how I love an artery hardening veal cutlet with a sprinkle of lemon juice....heaven.<br />
<br />
It's been a stressful week. I had to fly up north to care for my Mother in Law (she is fine). My daughter was having an issue that was best dealt with by me so I flew her up with me (happy Birthday honey), and we reset the gardens all weekend. It was a week of trying to stay light on the fly so to speak. That said I needed some comfort food tonight.<br />
<br />
Anyhow...true to the spirit of keeping it light and trying to lose weight. Woohoo (I have lost a little over 4 lbs now). This is a lightened up version. I can't tell you how good this recipe was. It turned out far better than I thought it would taste wise. It was scrumptious and the kids all wanted 2nds.<br />
<br />
I should note. This recipe took about 1/2 hour from start to finish. Quick and delish<br />
<br />
I got my inspiration from Rose Reismans' Family Favorites cookbook. I changed the cheese types, tomato variety and olives to suit our own tastes. The original recipe called for Havarti, Goat Cheese, and Parmesan, plum tomatoes, and black olives. I used Asiago, vine tomatoes, and green olives with the little red pimentos in them.<br />
<br />
It was fantastic!! Without further adieu.<br />
<br />
Ingredients: (serves 6)<br />
1.5 lbs boneless, skinless chicken breast<br />
1 egg<br />
2tbsp skim milk<br />
3/4 cup breadcrumbs<br />
2 tsp vegetable oil<br />
1 1/2 cup diced vine or plum tomatoes<br />
1/2 cup shredded asiago<br />
1/4 cup crumbled goat cheese<br />
2 tbsp grated parmesan cheese<br />
1/4 cup chopped green olives<br />
1 tsp chopped garlic<br />
1 tsp dried basil<br />
3 tbsp chopped basil fresh<br />
2 tsp vegetable oil<br />
<br />
Preheat the oven to 425 degrees F. Lightly coat a 9 x 13 casserole dish with cooking spray.<br />
Pound chicken to 1/2 inch thickness<br />
Beat the egg and milk together. Dip each chicken piece into the mixture and then coat lightly with breadcrumbs on a seperate plate.<br />
Lightly coat a non stick skillet with cooking spray, add the oil and place over medium high heat. Cook each piece of chicken until browned and almost cooked through (approx 3 minutes per side). Transfer to the casserole dish.<br />
Combine the tomatoes, asiago, goat cheese, parmesan, olives, garlic, and dried basil in a bowl. Spoon over the chicken. Cover and bake for 10 minutes or until the cheese melts and the chicken is cooked through. (internal temp of 165 F). Garnish with fresh basil and serve with vegetables. After the 10 minutes remove the cover and bake an additional 3 minutes.<br />
<br />
This one is sure to please.<br />
<br />
Chicken breaded.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jEJKKo4ZjzA/Td2EbyXPPcI/AAAAAAAABA4/T0XDDpRWcWs/s1600/DSCN6958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-jEJKKo4ZjzA/Td2EbyXPPcI/AAAAAAAABA4/T0XDDpRWcWs/s320/DSCN6958.JPG" t8="true" width="320" /></a></div><br />
<div style="text-align: center;">After browning in the skillet</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5nSKaC-3wWE/Td2Ej_o-p4I/AAAAAAAABA8/napm8yX2w7A/s1600/DSCN6962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5nSKaC-3wWE/Td2Ej_o-p4I/AAAAAAAABA8/napm8yX2w7A/s320/DSCN6962.JPG" t8="true" width="320" /></a></div><br />
<br />
<div align="center">Tomato and Cheese mixture added</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1Hevv8NwDgY-v9xjfqSbp_V5RAvTXAH1eyj3kinpu3Bc_UJ2Vy0QWeOOUsy51thzBtMQAKStZonsF6XPlgo4bA2h-Jt0tVpTBYYIPvZ2i8KSn7yYdekAN8Hi77GKSZ68QMHp9iVMZuo/s1600/DSCN6963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1Hevv8NwDgY-v9xjfqSbp_V5RAvTXAH1eyj3kinpu3Bc_UJ2Vy0QWeOOUsy51thzBtMQAKStZonsF6XPlgo4bA2h-Jt0tVpTBYYIPvZ2i8KSn7yYdekAN8Hi77GKSZ68QMHp9iVMZuo/s320/DSCN6963.JPG" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Yummy out of the oven</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpD7HdXwcVlyFwosPvwxNnqrSO5ukpV9aKMngY9QVtRRUOZ0Ud0ufs1_rDozuXUKCu4hph1yKUvTjQLyh_4ZJT-HCyOYzDvCcYjRPDkB6zL3Z5ZuWa3s-9YNRWg8r7tOsb406Ol0Njyc/s1600/DSCN6970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpD7HdXwcVlyFwosPvwxNnqrSO5ukpV9aKMngY9QVtRRUOZ0Ud0ufs1_rDozuXUKCu4hph1yKUvTjQLyh_4ZJT-HCyOYzDvCcYjRPDkB6zL3Z5ZuWa3s-9YNRWg8r7tOsb406Ol0Njyc/s320/DSCN6970.JPG" t8="true" width="320" /></a></div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-55735312765054401712011-04-25T18:01:00.001-04:002011-04-25T18:02:22.118-04:00Ravioli Caprese Lightened up. (Chicken and Basil Ravioli)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibmiHkpMVHPGdi2PYqRF6CPrFMEVmBoTtyEr9zuLAgAXKUWBWQhjFOhKFnx1OASX15duyg7gdxyEFhOt6Ypktzh6D1XKzPIRcPH7rscf25LK5yGfDJZW3JQswE58Mr6VaFRBeWCnh1tU/s1600/DSCN6856.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibmiHkpMVHPGdi2PYqRF6CPrFMEVmBoTtyEr9zuLAgAXKUWBWQhjFOhKFnx1OASX15duyg7gdxyEFhOt6Ypktzh6D1XKzPIRcPH7rscf25LK5yGfDJZW3JQswE58Mr6VaFRBeWCnh1tU/s320/DSCN6856.JPG" width="320" /></a></div>One of our favorite recipes is Ravioli Caprese from Giada's Everyday Italian. It's a wonderfully light tasting recipe. It is however not that light calorie and fat wise so I wanted to try "lightening it up" tonight.<br />
<br />
<br />
<br />
<br />
What resulted was a delightful surprise. Minimal difference in flavour and even lighter tasting.<br />
<br />
We used Wonton wrappers for this recipe instead of making the dough from scratch this time and I used light ricotta cheese and a broiled chicken breast as opposed to rotisserie from the store as in the original recipe.<br />
<br />
While not big changes it was enough to lighten up the fat content and reduce the calories a bit.<br />
<br />
The original recipe is <a href="http://feedingtheravenoushorde.blogspot.com/2009/06/ravioli-caprese.html">posted HERE</a>. My changes are as follows. As always my portions are to feed a family of six (plus a neighbour child tonight who begged to stay after seeing them made)<br />
<br />
You can always take these portions and freeze extras on a cookie sheet then place them in a ziploc bag in the freezer to make a quick and easy dinner. Halving the recipe works too. I use the original measurements for the sauce without doubling.<br />
<br />
Ingredients<br />
<br />
Filling:<br />
1 tub Light Ricotta Cheese<br />
2 eggs<br />
approx 1 1/2 cup shredded cooked chicken breast (use a processor to shred it). This equates to about 1 cooked chicken breast<br />
1/2 cup grated parmesan<br />
4 tbsp chopped fresh basil<br />
1/2 tsp salt<br />
grated ground pepper to taste<br />
<br />
Sauce:<br />
3 tablespoons extra virgin olive oil<br />
3 tablespoons chopped fresh basil<br />
2 tsp lemon zest<br />
1/2 tsp salt<br />
1/4 tsp fresh ground pepper<br />
<br />
Wrappers: One 220gram package of wonton wrappers. (approx 75 wrappers)<br />
<br />
For the Filling: Combine all the ingredients in a medium bown and stir to combine. I use my kitchenaid mixer to combine them all well.<br />
<br />
Place the wrappers working with about 12 at a time on a cookie sheet lined with parchment paper. Have a small bowl of water and pastry brush nearby.<br />
<br />
Place approx 1 tsp (a smidgeon more. I use a small cookie scooper) into the center of each of the wonton wrappers.<br />
Use the pastry brush to lightly brush water along two edges of the wrapper and fold to create a triangle. press closed and set aside on a seperate cookie sheet until ready to use.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Mxwg4-cO50I/TbXuzMMKI7I/AAAAAAAABAg/vqH4jmh7bqU/s1600/DSCN6852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://3.bp.blogspot.com/-Mxwg4-cO50I/TbXuzMMKI7I/AAAAAAAABAg/vqH4jmh7bqU/s320/DSCN6852.JPG" width="320" /></a></div>To make the sauce, simply place the ingredients into a skillet and heat the sauce on low.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qFaKJPKlnxg/TbXu4JS2e3I/AAAAAAAABAk/K26oFtmPt1I/s1600/DSCN6854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://2.bp.blogspot.com/-qFaKJPKlnxg/TbXu4JS2e3I/AAAAAAAABAk/K26oFtmPt1I/s320/DSCN6854.JPG" width="320" /></a></div>Once all the wrappers are filled have a pot of low boil water ready. Place about half the wontons in the water and let low boil until floating and ready (about 3-4 minutes). Drain the wontons and place in the skillet with the sauce, lightly coating before removing to serving dish. Repeat with the balance of the wontons.<br />
<br />
The result is delightful and significantly less work than making the dough by hand as well. This took me about an hour from start to finish. Making the dough rolling it out etc, generally takes me about 2-3 hours to make this recipe.Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com2tag:blogger.com,1999:blog-6924278175296172303.post-83348528797746362622011-04-25T11:15:00.001-04:002011-04-25T12:20:23.913-04:00Light Cinnamon Crepes with Fruit and Cheese. Scrumptious<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OfwkN5ZrYBA/TbWEGw90qsI/AAAAAAAAA_4/wlMi51xA-5I/s1600/DSCN6845.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" i8="true" src="http://3.bp.blogspot.com/-OfwkN5ZrYBA/TbWEGw90qsI/AAAAAAAAA_4/wlMi51xA-5I/s200/DSCN6845.JPG" width="200" /></a></div>We had the pleasure of having my parents here for Easter weekend this year. This is the first time in 15 years that we've been able to spend Easter together so I was thrilled as were the kids. Since we don't have them here very often I wanted to make a delicious brunch for them. Of course we are still trying to stay "light" and I worked through some recipes lightening them up. In addition to the crepes we also made a Chicken Spinach Frittata. <a href="http://feedingtheravenoushorde.blogspot.com/2011/04/spinach-chicken-frittata.html">Recipe here</a><br />
<br />
These were absolutely delicious!!! I got to test my new crepe pan and play in the kitchen. The filling light and scrumptious. Fresh fruit finishes it up beautifully... Ricotta cheese is spectacular with fresh fruit on it's own. Add in a little crepe and it pushes it over to top in goodness.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQEmcw66RXD9Mlb2SR4-hMCtivTn3UZVZRAr2Ew_YmXQd0T6EJQa7-bN9DrR6glxoK1jVV8uw2Z-3jvfCksqRiFsLNOgejxI8YSSQh-8_C4ULrfNZhwsWMxc7czkMbFRB04SrJRC78Ac/s1600/DSCN6848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQEmcw66RXD9Mlb2SR4-hMCtivTn3UZVZRAr2Ew_YmXQd0T6EJQa7-bN9DrR6glxoK1jVV8uw2Z-3jvfCksqRiFsLNOgejxI8YSSQh-8_C4ULrfNZhwsWMxc7czkMbFRB04SrJRC78Ac/s320/DSCN6848.JPG" width="320" /></a></div><br />
Crepes. (makes approx 15)<br />
<br />
These can be made a day ahead of time. Everytime I've made crepes the first one always goes caplooey so I just toss the first one (actually one of the kids gladly accept it to taste test. ) You can cut the recipe by 3rds to reduce quantity of crepes<br />
<br />
1 1/4 cup all purpose flour<br />
4 1/2 Tbsp granulated sugar<br />
3 pinches of salt<br />
2 1/4 cup buttermilk<br />
6 tsp vegetable oil<br />
3 large eggs (or 3/4 cups liquid egg replacement)<br />
1/2 tsp cinnamon<br />
<br />
Filling<br />
1 Tub Light ricotta cheese<br />
2 oz light cream cheese (about 1/2 bar)<br />
2 tbsp sugar<br />
1 tbsp lemon juice<br />
1 1/2 tsp vanilla extract<br />
3 tbsp pure maple syrup<br />
3 cups of fresh fruit (strawberries, banana, blueberries, raspberries, etc)<br />
<br />
<br />
To make the crepes.<br />
Combine the dry ingredients and mix well, set aside<br />
In a seperate bowl combine the milk, egg, and oil. With an electric mixer add the dry ingredients to the wet mixing gradually until smooth and combined. Cover and refridgerate for 30 minutes<br />
<br />
Lightly coat a non stick skillet or crepe pan with cooking spray and set over medium heat. Using approx 1/4 cup of the batter, pour into the pan and tilt in all directions so the batter covers the pan. Cook for approx 1 minute and lift the edges with a spatula to test. Flip when the bottom is lightly browned. I always use my silicone icing knife and a spatula to flip. I am not a flipping master. Set the crepes aside. I use parchment paper to seperate the crepes. I have tried plastic wrap (they get stuck together and hard to seperate the plastic), wax paper (just doesn't work, paper gets soggy) and have ended with parchment paper being the best solution. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpUs6nz353thPIvEqA-9ORd5WRzDQyL82ne46LCWuIs5mcd_DucuA6tE95d6AKKbjOrrYEe9SWHdrbf5tGmk0ax_9fZv4CK3kn_vl6_u6oBsIk0ivbdo81OC420uavt8ZMCUd5oosIDU/s1600/DSCN6851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpUs6nz353thPIvEqA-9ORd5WRzDQyL82ne46LCWuIs5mcd_DucuA6tE95d6AKKbjOrrYEe9SWHdrbf5tGmk0ax_9fZv4CK3kn_vl6_u6oBsIk0ivbdo81OC420uavt8ZMCUd5oosIDU/s320/DSCN6851.JPG" width="320" /></a></div><br />
For the <strong>filling</strong>, combine the ricotta, cream cheese, sugar, lemon juice and vanilla in a bowl, mixing with electric mixer until well combined. Add the maple syrup and combine well.<br />
Fold in half of the mixed berries gently.<br />
<br />
To assemble, spread approx 1/4 cup (maybe a little more) of the filling onto each crepe and roll up. Lightly coat a large non stick skillet with cooking spray over medium heat. Brown the crepe on all sides for about two minutes. Serve with the balance of berries.Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-60595483617588942422011-04-25T11:13:00.001-04:002011-04-25T11:14:37.465-04:00Spinach Chicken Frittata<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IMtCsTQLBzM/TbWPwSih4lI/AAAAAAAABAU/YSJTR-iGwMk/s1600/DSCN6849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://2.bp.blogspot.com/-IMtCsTQLBzM/TbWPwSih4lI/AAAAAAAABAU/YSJTR-iGwMk/s320/DSCN6849.JPG" width="320" /></a></div>Frittatas are one of those easy breakfast items that let you use up all kinds of leftovers in the fridge. I love frittatas. They are nutritious and delicious. You can generally use whatever you want in them after the basic eggs/cream combo to create your own unique versions.<br />
<br />
I always have cooked chicken breasts in the fridge. I love having them available for a quick lunch, to toss in salads, or make a quick meal. This time instead of using heavy cream in the recipe to lighten it up I used 2% evaporated milk and it worked perfectly. (next time I might even try evaporated skim milk)<br />
<br />
Just as a note. I don't measure any of this while I'm making other than the eggs and evaporated milk everything else is pretty much whatever I have on hand.<br />
<br />
Ingredients<br />
<br />
1 cooked chicken breast cut in small cubes<br />
12 eggs<br />
1/2 cup 2% evaporated milk <br />
1/2 cup finely chopped onions<br />
1 cup chopped fresh spinach<br />
1 cup chopped brocolli (small)<br />
1/2 red pepper chopped.<br />
1 cup shredded cheese (your choice, sometimes I use goat cheese, feta, mozza, cheddar)<br />
<br />
Beat the eggs and milk until well "scrambled". Add in all the other ingredients and mix well.<br />
<br />
Pour into a greased 10-12 inch round oven proof dish (can be a skillet) I use an oven proof flan dish. I generally spray the pan with cooking spray. Sprinkle some of the shredded cheese over the top of the mixture.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kYdJtBcshrk/TbWPAgupxeI/AAAAAAAABAQ/jZP614eGt3k/s1600/DSCN6840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://3.bp.blogspot.com/-kYdJtBcshrk/TbWPAgupxeI/AAAAAAAABAQ/jZP614eGt3k/s320/DSCN6840.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left">Bake in a preheated oven at 350 degrees F, for approx 45 minutes. Remove from oven and let sit for five minutes before serving. This feeds my entire family with leftovers. Yesterday I made it for 8 and we still had leftovers.</div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-49328322331553572822011-04-22T18:10:00.001-04:002011-04-22T18:11:35.602-04:00Easy Creamy Lemon Meringue Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2KJdQ5gPTPg/TbH1QP445zI/AAAAAAAAA_w/eJoKt15UJB8/s1600/DSCN6836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://1.bp.blogspot.com/-2KJdQ5gPTPg/TbH1QP445zI/AAAAAAAAA_w/eJoKt15UJB8/s320/DSCN6836.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Who says low fat has to taste badly? Today was a major cooking feast in the kitchen using up produce and meat in the fridge. We have cream of broccoli soup, cream of cauliflower and carrot soup, (both made with low fat condensed milk, vs cream) beef stew, low fat mac and cheese and we needed to add a little sweet to our lives today.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I found a lower fat creamy version of Lemon Meringue Pie on Rose Reiman's <a href="http://www.theartoflivingwell.ca/">http://www.theartoflivingwell.ca/</a> website this afternoon. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My daughter's little friend showed up and asked if she could help in the kitchen so we went at it. This recipe is very easy. My young ladies learned how to seperate egg yolks and whites, how to whip egg whites into yummy meringue (which they say is like goopy marshmallow "stuff"), zest a lemon and hand squeeze the juices. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe took very little time to make and while we haven't tastes the finished product quite yet, there were lots of little fingers testing the filling/meringue and base along the way. Numberous thumbs up were achieved.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">From the filling it is almost more like my <a href="http://feedingtheravenoushorde.blogspot.com/2009/06/creamy-key-lime-pie.html">Creamy Key Lime Pie</a> but I suspect lower in fats. I was tempted to make it without the meringue as I'm not a huge meringue fan but given the first kick at the can so to speak, we made as directed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Crust:</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups vanilla wafer crumbs (I used graham wafer crumbs)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp water</div><div class="separator" style="clear: both; text-align: left;">1 tbsp vegetable oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Filling</div><div class="separator" style="clear: both; text-align: left;">1 can + 2/3 cup low fat sweetened condensed milk</div><div class="separator" style="clear: both; text-align: left;">1 tbsp lemon zest</div><div class="separator" style="clear: both; text-align: left;">1/2 cup lemon juice (fresh squeezed)</div><div class="separator" style="clear: both; text-align: left;">3 egg yolks (saving the whites)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meringue</div><div class="separator" style="clear: both; text-align: left;">3 egg whites</div><div class="separator" style="clear: both; text-align: left;">2/3 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp cream of tartar</div><div class="separator" style="clear: both; text-align: left;">3 tbsp water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350 degrees F. Lightly coat a 9 inch pie pan with cooking spray (I didn't do this)</div><div class="separator" style="clear: both; text-align: left;">To make the crust simply combine the crumbs with the water and oil in a small bowl. Pat into the pie pan along the sides and bottom</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the filling, comine the sweetened condensed milk, lemon zest, lemon juice and egg yolks until smooth and combined. Let it sit for 10 minutes until it thickens a bit. Pour into the pie pan and bake for 20 minutes or just until the mixture is set.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the pie is baking make the meringue. Combine the egg whites, sugar, cream of tartar, and water in a mixing bowl. Beat on highest setting until stiff peaks form (about 7 minutes). Spread over the lemon filling immediately upon removing the pie from the oven.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Increase the oven temp to 375 degrees F and bake for 10 minutes until just lightly browned. Chill until cold and cut into 14 small slices. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yes...SMALL slices. I'm learning it's not necessarily what I'm eating but the portion size of said foods. We are definitely "lightening" up our dishes with some easy alternative ingredients but really it's monitoring portion controls.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I don't really need large portions of food so on that front I'm lucky. I just needed a little bit of tweeking.</div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com1tag:blogger.com,1999:blog-6924278175296172303.post-74903367033642671502011-04-21T17:56:00.001-04:002011-04-21T17:58:35.480-04:00Mediterranean Burgers with Feta Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4hoQAsKjF2kAQo6uuZiEVORfGTWYeeeNZkHubVL04Hrovt87In5WKibpAhuAvzGe24xkySe0hmXWqK9z8gYKPBJvGfLLFja3vOsxp80tF0au1npmjDuHK5F5Ehaz0acTAhoOPDbhTQM/s1600/DSCN6828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4hoQAsKjF2kAQo6uuZiEVORfGTWYeeeNZkHubVL04Hrovt87In5WKibpAhuAvzGe24xkySe0hmXWqK9z8gYKPBJvGfLLFja3vOsxp80tF0au1npmjDuHK5F5Ehaz0acTAhoOPDbhTQM/s320/DSCN6828.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Day 3 of healthy eating with another winning recipe from Rose Reisman's <a href="http://www.theartoflivingwell.ca/">http://www.theartoflivingwell.ca/</a> website.<br />
<br />
Tonight I actually made a variety of dishes including a "light" baked macaroni and cheese, and cream of broccoli soup. <br />
<br />
I'm going to concentrate on the burgers though as they were exquisite!!! The kids could not get enough of them. I used approx 2 lbs of ground beef and doubled the recipe for my family. I made the patties smaller to yield approx 18 patties<br />
<br />
Absolutely no need to have a bun although my oldest told me a small fresh bakery dinner roll made was tasty with it as well.<br />
<br />
Again under 300 calories and I can't even begin to describe how good these patties were.<br />
<br />
BURGERS<br />
<br />
1 lb extra-lean ground beef<br />
1 egg<br />
1 tsp dried basil (<strong>I used fresh Basil (about 1 tbsp) and (1/2 tsp) oregano)</strong><br />
1/2 tsp dried oregano<br />
3 Tbsp seasoned dry breadcrumbs<br />
3 Tbsp ketchup<br />
2 tsp finely chopped garlic<br />
1/4 cup finely chopped onion<br />
1/4 cup crumbled feta cheese (about 1 oz)<br />
<br />
SAUCE<br />
1/4 cup crumbled feta cheese (about 1 oz)<br />
1/4 cup light cream cheese (about 2 oz), softened<br />
3 Tbsp low-fat plain yogurt (or sour cream)<br />
1/2 tsp finely chopped garlic<br />
1 Tbsp lemon juice<br />
1 Tbsp water (<strong>I omitted the water)</strong><br />
1/2 tsp dried basil (<strong>I used fresh basil)</strong><br />
<br />
To make the burgers, combine the ground beef, egg, dried basil and oregano, breadcrumbs, ketchup, garlic, onion and feta in a large bowl and shape into 4 burger patties. Grill or sauté in a pan lightly coated with cooking spray. Cook on 1 side for 7 minutes, then turn over and cook 3 to 5 more minutes or just until beef is done. <strong>I grilled mine on the bbq.</strong><br />
<br />
Combine all the sauce ingredients in a food processor and purée until smooth. <strong>I simply used a hand blender</strong>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com1tag:blogger.com,1999:blog-6924278175296172303.post-24541577905443467832011-04-19T19:05:00.003-04:002011-04-19T20:30:45.899-04:00Orange Glazed Pork Tenderloin, Cranberry stuffing<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pjR-5bfTGqU/Ta4VaYlgaNI/AAAAAAAAA_c/tjvonAfGVF8/s1600/DSCN6820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="http://3.bp.blogspot.com/-pjR-5bfTGqU/Ta4VaYlgaNI/AAAAAAAAA_c/tjvonAfGVF8/s320/DSCN6820.JPG" width="320" /></a></div>As we venture into the lighter fare these days in my home here is another fantastic dish.<br />
<br />
My 9 year old LOVED it!! I found this on <a href="http://www.theartoflivingwell.ca/">The Art of Living well website.</a> I have been working through some of her recipes as I try to shed some of the weight gained since quitting smoking. If you get a chance you really should check out her website. It is quite amazing. Full of healthy, delicious recipes, smart alternatives to restaurant foods while eating out, and a positive outlook for healthy living. <br />
<br />
I recognize I need to diet, but I hate that word and I love food. By that I mean flavourful food, not necessarily food in large quantities. From my experiments with some of Rose's recipes thus far, healthy doesn't have to mean bland.<br />
<br />
This recipe was delicious. Under 300 calories per serving. (This recipe serves 6). <br />
<br />
Simple to make and quick. It took me about 10 minutes to prep it and approx 1/2 hour to make. It was served with sushi rice (1/2 cup) and steamed asperagus. <br />
<br />
<strong>My one note about this recipe. The glaze is amazing but strong! A teeny tiny bit will do quite nicely. The little of bit of orange with the</strong> <strong>cranberry is fantastic but too much can be overpowering.</strong><br />
<br />
Meat<br />
1 1/2 lb pork tenderloin, butterflied<br />
<br />
STUFFING<br />
2/3 cup dried cranberries<br />
1/3 cup toasted walnuts<br />
1/2 tsp cinnamon<br />
pinch of ground cloves<br />
2 tsp walnut (or olive) oil<br />
1 oz diced brie<br />
<br />
GLAZE<br />
2 Tbsp orange juice concentrate<br />
2 Tbsp red currant or black currant jelly<br />
1 tsp balsamic vinegar<br />
1 tsp olive oil<br />
1 tsp orange zest<br />
1/2 tsp finely chopped garlic<br />
<br />
GARNISH (OPTIONAL)<br />
3 Tbsp chopped parsley<br />
<br />
<br />
1.Preheat the oven to 375°F. Line a baking sheet with foil lightly coated with cooking spray.<br />
<br />
2.To make the stuffing, combine the cranberries, walnuts, cinnamon, cloves and walnut oil in the bowl of a small food processor. Pulse on and off until the mixture is crumbly. Add the diced brie and pulse once or twice, just to combine. <strong>I didn't use my processor for this step. I chopped the cranberries and used some coursely ground walnuts, chopped the brie and mixed it all well.</strong><br />
<br />
3.Open the pork loin like a book and stuff with the fruit and nut stuffing. (If you would like to make this easier to roll, first pound the pork to a 1/4-inch thickness before stuffing.)<strong>I just cut mine.</strong> Secure with either kitchen string or toothpicks. Set a large, nonstick grill pan or skillet lightly coated with cooking spray over medium-high heat and sear until browned on all sides, about 2 or 3 minutes on each side. Place on the baking sheet and bake for about 20 minutes or until cooked to medium (until the meat reaches an internal temperature of 145°F). Let rest for about 10 minutes before slicing. <strong>I am not sure why so many recipes call for non stick pans but I don't own any anymore so I simply use a light coat of Pam in my steel skillets.</strong><br />
<br />
4.Meanwhile, prepare the glaze by combining the orange juice concentrate, jelly, vinegar, olive oil, orange zest and garlic in a small saucepan. Set over medium heat for 1 minute and drizzle over the sliced pork. Garnish with parsley.<br />
<br />
<strong>For nutritional information and more information visit <a href="http://www.theartoflivingwell.ca/">http://www.theartoflivingwell.ca/</a> you can also follow Rose on Facebook at <a href="https://www.facebook.com/rosereisman">https://www.facebook.com/rosereisman</a></strong>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-8448868474045542692011-04-15T18:41:00.001-04:002011-04-15T19:08:03.493-04:00Harry Potter Movie Night Magical Dinner Theme<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6816.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6816.jpg" width="200" /></a></div>Harry Potter and the Deathly Hallows Part 1 was released today on DVD. New Harry releases are always exciting days here in our household.<br />
<br />
What happens when you have a mom who loves the books and movies as much as her kids? A day of fun, frivolity and magical adventures in the kitchen.<br />
<br />
We start the festivities with Luna Lovegood's Pie (aka Shepard's Pie). (Recipes at the end of the post)<br />
<br />
Here we have a young wizard casting a spell on mom's stove because our house elf has disappeared <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6790.jpg" width="320" /></a></div><br />
<br />
Of course no magical meal is complete without desserts. Our young witch is casting an enchantment charm on these today<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6811.jpg" width="240" /></a></div><br />
A beverage is a must indeed. Butterbeers all around.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6802.jpg" width="320" /></a></div><br />
<br />
A fine evening ahead for the lot of us.<br />
<br />
Shepard's Pie Recipe<br />
<br />
3-4 lbs extra lean ground beef<br />
1 large onion (chopped finely)<br />
2 carrots sliced<br />
1/2 bag of frozen corn<br />
1 box sodium reduced beef broth<br />
1 can tomato paste<br />
pepper to taste<br />
a few dashes of worchestire sauce<br />
<br />
approx 8 new potatoes, boiled, mashed. (I always add 1/2 block of cream cheese to my mashed potatoes)<br />
<br />
Brown the meat and onions in a large skillet or dutch oven. Add the box of beef broth, worchesterire and about 3/4 can of tomato paste, as well as the carrots. Let simmer for about an hour.<br />
<br />
Cover with the mashed potatoes and bake for approx 45 minutes to one hour in the oven at 350 F.<br />
<br />
<br />
Cupcakes. Use your favorite cupcake recipe and any of the buttercream icing recipes listed here in the blog. I made the scarves, hats and brooms out of premade fondant today. (normally I make it on my own but got to it a little late today)<br />
<br />
Butter beer. Lots of labels available online for downloads. To make the butter beer.<br />
<br />
Clear Cream soda and butterscotch flavor to taste. It's really that simple. Grown up versions of butterbeer. Clear cream soda and butterscotch schnapps.<br />
<br />
For some fun with the kids and an extra special movie night ahead.Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com1tag:blogger.com,1999:blog-6924278175296172303.post-52794396617147238952011-04-05T20:54:00.000-04:002011-04-05T20:54:11.733-04:00Marnie's Cheesy Meat Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jCcdslkxavE/TZu5egaQ1HI/AAAAAAAAA_I/vl3RzheQuyY/s1600/DSCN6760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://4.bp.blogspot.com/-jCcdslkxavE/TZu5egaQ1HI/AAAAAAAAA_I/vl3RzheQuyY/s320/DSCN6760.JPG" width="320" /></a></div>Since many have asked for this recipe after seeing me post the pic on Facebook, so here you go.<br />
<br />
I was so excited yesterday I haven't really left the kitchen since the morning. I'm not one for fancy cookware as my old beat up cheapie stuff has served me well over the years. It was time however to start replacing some of my 20 year old cheaper stuff finally. I treated myself to Le Crueset. Three french/dutch ovens. One round one 3.3L, and two ovals 5qt, and 7qt size. I also picked up a lasagna pan, and a cute kiwi coloured kettle. My old saucepans also needed replacing and I picked up a beautiful set of stainless saute pans, stockpot, and saucepans.<br />
<br />
I just HAD to get in the kitchen. It started by making my spaghetti meatsauce. <a href="http://feedingtheravenoushorde.blogspot.com/2011/03/yummy-spaghetti-sauce-tomatomeat-basil.html">Here</a><br />
<br />
I made a pork roast for dinner and then some lasagna last night to have for dinner tonight. Today I started making Coq au Vin which I'll blog about tomorrow. My first time making that one.<br />
<br />
Without further adieu my lasagna recipe. It's really quite simple. Sometimes I use homemade pasta, other times simple box noodles. Last night I combined both spinach and regular lasagna noodles to use up 1/2 boxes in the cupboard.<br />
<br />
Here is what I do. For a large size as illustrated, I'll use approx 1 1/2 boxes of noodles. Boil as directed with a little olive oil in the water. and rinse with cold tap water. Leave in strainer.<br />
<br />
Place a thin layer of meat sauce on the bottom of the pan topped with a layer of noodles.<br />
Spoon some fresh ricotta cheese and spread as evenly as possible over the noodles. Generously spoon more meat sauce over the ricotta cheese. It will all mix up together and that's okay. <br />
<br />
Sometimes I'll even take a full tub of ricotta, pour into a large mixing bowl and pre mix with a generous amount of meat sauce. <br />
<br />
Layer your multiple cheeses over the sauce mixture. I shred mozzarella, emmental, parmesan, provolone. I don't sweat if I'm missing one. I often have asiago in the fridge and will mix a little of that in too.<br />
<br />
Place another layer of noodles on top of the shredded cheese and start again.<br />
<br />
Noodles<br />
Ricotta<br />
Sauce<br />
Shredded Cheese<br />
<br />
I usually get about 4 layers of noodles for a pan, sometimes one more.<br />
<br />
Back at preheated 350 F oven for 45 minutes uncovered.<br />
Remove from oven and let stand for 5 minutes before serving.<br />
<br />
This recipe freezes beautifully. Often I will take the leftovers (or make two) and cut them into those small tin foil containers with lids and freeze. Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-19596834147971839842011-03-29T18:25:00.001-04:002014-03-27T23:23:30.340-04:00A Horde Original - Arancini Light. Italian Rice Balls reworked<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BWt7sqQtqeE/TZH09tDDUZI/AAAAAAAAA-s/v5PaL-pVFD0/s1600/DSCN6698.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BWt7sqQtqeE/TZH09tDDUZI/AAAAAAAAA-s/v5PaL-pVFD0/s320/DSCN6698.JPG" height="320" r6="true" width="240" /></a></div>
I don't know if any of you have tried Arancini but they are spectacular. Italian appetizers. Basically a deep fried rice ball stuffed with proscuitto and such. In Sicily they also have peas in them but I've never had that version.<br />
<br />
You may or not know but I quit smoking in January (YAY ME). I'm sure if you are a reader of this blog you will notice I'm not exactly a calorie counter. I never really have had to be but turning 40 and now quitting smoking has put me into a position where I need to lose some of that middle age, quit smoking weight gain. <br />
<br />
The truth is you can reduce the calorie/fat intake of alot of food with some simple adjustments that don't affect flavour that much. I'm sure there is more I can do to make this a super skinny choice but I'm me and I still need that deep flavour of non "light" versions of ingredients.<br />
<br />
This brings us to arancini. This is an insanely labour intensive dish when made the traditional way. It would take me all day and is wicked heavy on the calories. I killed two birds with one stone yesterday playing in the kitchen.<br />
<br />
A light version of Arancini that takes significantly less time to make. I wanted to try working this into a casserole to reduce the work but at the same time be lighter and tasty.<br />
<br />
It worked. The kids LOVED it. My husband who doesn't actually like Arangini loved it! It was filling and oh so good. Without further adieu. It's a little sideways from traditional Arangini but tastes delish.<br />
<br />
Start with cooking approximately 5 cups of rice (you would be safe with 6). I used brown rice as opposed to the traitional white sticky rice.<br />
<br />
You will also need a couple cups of shredded light mozzarella cheese, grated pecorino, grated parmagaen, finely shredded asiago cheese, and bread crumbs<br />
<br />
While the rice is cooking, prepare the meat mixture.<br />
1.5 lbs of ground chicken<br />
approx 10 leaves of fresh basil, chopped finely.<br />
1 cup finely grated asiago cheese<br />
1 cup of lean pancetta cut into small pieces<br />
1 clove garlic (minced)<br />
1/4 cup pecorino cheese grated<br />
1/4 cup parmagaen cheese grated<br />
2-3 chopped tomatoes<br />
<br />
In a skillet, brown ground chicken with garlic. Set aside in a large metal bowl. In the same skillet brown the chopped pancetta until a little crispy. Combine with chicken. Add the basil and cheeses and combine well. Add tomatoes and mix well. Set aside until rice mixture is ready.<br />
<br />
Basil<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jbCiCTfdWxM/TZH1N_W_PrI/AAAAAAAAA-0/Nu2Vdi61064/s1600/DSCN6688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jbCiCTfdWxM/TZH1N_W_PrI/AAAAAAAAA-0/Nu2Vdi61064/s320/DSCN6688.JPG" height="240" r6="true" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9T0hxNwwO7w/TZH1WDncJUI/AAAAAAAAA-4/UxFS8cVUXAw/s1600/DSCN6690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9T0hxNwwO7w/TZH1WDncJUI/AAAAAAAAA-4/UxFS8cVUXAw/s320/DSCN6690.JPG" height="240" r6="true" width="320" /></a></div>
<br />
Rice Mixture.<br />
5-6 cups of prepared brown rice<br />
1/3 cup egg whites<br />
1/4 cup pecorino cheese<br />
1/4 cup parmagean<br />
1 cup shredded "light" mozzarella cheese. (skim milk mozza)<br />
<br />
<br />
Combine all the ingredients well.<br />
<br />
Layer bottom of casserole dish (9 x 13) with parchment paper or spray well with Pam. Using half the rice mixture make a layer along the bottom of the dish. Press Mixture down. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ifvg4O2CWC8/TZH1brH-hoI/AAAAAAAAA-8/8A4Vh_x-wCk/s1600/DSCN6691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ifvg4O2CWC8/TZH1brH-hoI/AAAAAAAAA-8/8A4Vh_x-wCk/s320/DSCN6691.JPG" height="240" r6="true" width="320" /></a></div>
<br />
Add a thin layer of shredded mozza cheese. Next pour the meat mixture and layer it evenly. Again place a thin layer over the meat mixture.<br />
<br />
Take the other half of the rice mixture and again layer that on top of the meat/cheese layer, pressing down again. <br />
<br />
Sprinkle mozza cheese, and a little of the grated cheeses over the entire mixture. Lightly sprinkle evenly, about 1/2 cup of bread crumbs over the final layer.<br />
<br />
Bake at 350 degrees F for approx 45 minutes until golden brown and bubbly. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94O0DUHC66xILBmbppWOxBuujAR4feqZjFokwIygK2hoI0SN8hNlqvhhc9JryVw6DGCHYTIuwnETWGE5HYmWdoTGYyu4_LVQEf9nWNQ3nZjYkuIqSBvbY7ngpZ3CQ0ZByBmFUj-cdPQw/s1600/DSCN6696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94O0DUHC66xILBmbppWOxBuujAR4feqZjFokwIygK2hoI0SN8hNlqvhhc9JryVw6DGCHYTIuwnETWGE5HYmWdoTGYyu4_LVQEf9nWNQ3nZjYkuIqSBvbY7ngpZ3CQ0ZByBmFUj-cdPQw/s320/DSCN6696.JPG" height="240" r6="true" width="320" /></a></div>
<br />
A little bit of work but not nearly as much as the traditional dish. Calories are reduced significantly as a result of no deep frying.<br />
<br />
Give it a try and let me know how it turns out. Always open to suggestions and tweeking.Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-11595008516313983462011-03-28T14:01:00.000-04:002011-03-28T14:01:08.152-04:00Strawberry Buttermilk Scones. (It's still snowing but I need to feel like Spring and this helps)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U0doawN8hWY/TZDL-_PY3cI/AAAAAAAAA-g/VoqE1fzJbVM/s1600/DSCN6679.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-U0doawN8hWY/TZDL-_PY3cI/AAAAAAAAA-g/VoqE1fzJbVM/s320/DSCN6679.JPG" width="320" /></a></div>I am tired of cold weather and snow. Very tired. After our recent trip to Florida I'm hankering for warmer weather and sandals. Since I can't do much about that I made some Strawberry scones today. Something about fresh fruit just makes it feel more springlike. I can imagine the warm breezes even if I can't feel them.<br />
<br />
The trick to successful scones is very cold butter and not overworking the dough. A little easier said than done when adding fruit but it worked out well. This is the first time I've added fresh fruit to my traditional buttermilk Scone recipe found <a href="http://feedingtheravenoushorde.blogspot.com/2009/05/traditional-devon-cream-little-bit-of.html">HERE</a>.<br />
<br />
For this recipe follow the above recipe for the dough. I will repost the ingredients here. Note. I always double this recipe for my family.<br />
<br />
1 1/2 cups all-purpose flour<br />
<br />
2 Tbl sugar<br />
1 1/4 tsp baking powder<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
6 Tbl cold butter (3/4 of a stick) cut into small pieces<br />
1/2 cup buttermilk<br />
2 Tbl sweet milk<br />
<br />
Sift together flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add butter pieces to dry ingredients. Using a pastry blender or two dinner knives, cut butter into flour until the mixture takes on the size of small peas. Make a well in the center of mixture. Pour buttermilk into the well. Using a fork, pull the mixture into the buttermilk to form a soft dough. Turn out dough onto a floured surface. Knead gently. Cut into shapes using biscuit cutter or heart-shaped cookie cutter. Brush tops with sweet milk and bake at 425 for 12 min or until lightly browned. Yield: 8 scones, approx. 2 1/2" in diameter Recipe can be doubled.<br />
<br />
Simply cut up about 8 fresh strawberries and work them into the dough prior to cutting in the final knead stage.<br />
<br />
Also note: This dough can be easily made in a kitchenaid mixer (my preferred method). Simply add the butter first, then all the dry ingredients and mix with paddle mixer until it's cornmealish. Add the buttermilk and mix on low until just combined. Knead final together on a floured surface and follow as above for cutting.<br />
<br />
Here is how they look prior to heading into the oven. Baking time did not change. 425 degrees F for 11-12 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uoBm_2o6xlA/TZDMnxVI5KI/AAAAAAAAA-k/oOy28RZEzwc/s1600/DSCN6676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://1.bp.blogspot.com/-uoBm_2o6xlA/TZDMnxVI5KI/AAAAAAAAA-k/oOy28RZEzwc/s320/DSCN6676.JPG" width="240" /></a></div><br />
They taste delicious and have given me a little spring in my step today so to speak.Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-80226065615777933182011-03-20T16:43:00.000-04:002011-03-20T16:43:53.021-04:00Yummy Spaghetti Sauce. Tomato/Meat/ Basil - Acid reduced<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-VOZEhcAo4A8/TYZmm2MlSHI/AAAAAAAAA90/_M8KQ_UOpYs/s1600/Mississauga-20110320-00145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://lh3.googleusercontent.com/-VOZEhcAo4A8/TYZmm2MlSHI/AAAAAAAAA90/_M8KQ_UOpYs/s320/Mississauga-20110320-00145.jpg" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I love a good tomato meat sauce for pasta. I'm not going to get into the whole debate of sauce vs gravy. For this sauce I use fresh produce when available and the added carrot reduces the acid so my husband can enjoy it with his reflux issues.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This is a traditional meat sauce for pasta. You can use this sauce on any kind of pasta be it gnocchi, spaghetti, rotini, rigatoni, ravioli...etc etc.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A staple in my home. After a wonderful relaxing vacation I need some home cooking. My mom made some excellent meals while we were visiting but too much junk food was consumed when we weren't at their house. We had a 20 hour drive yesterday and today I craved carbs and comfort food. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My sauce is very simple, with Molisana sausage added to give it some extra zip and flavour.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.molisana.com/Images/upload/3422146c-4ee3-4fbc-af8f-c9b8a694a417t.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="http://www.molisana.com/Images/upload/3422146c-4ee3-4fbc-af8f-c9b8a694a417t.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Two cloves of garlic, minced</div>Two small cans of tomato paste<br />
Two 690 ml cans of simple tomato sauce<br />
Two 796 ml cans of diced tomato<br />
Two pounds of extra lean ground beef<br />
Two pounds of lean ground veal<br />
(one shredded carrot to reduce the acid)<br />
Fresh basil to taste (usually about 10 fresh leaves chopped)<br />
1 jar of Molisana Sausage cut into small bits<br />
<br />
During the summer when we have access to fresh tomato from the garden I use those instead of canned.<br />
<br />
This is a one pot recipe. No need to clean extra right? <br />
<br />
Brown the meat with the garlic in a large saucepan. Reduce heat ( I"ll do a post on meatballs later this week)<br />
Once browned add the two cans of tomato paste and mix thoroughly on low heat.<br />
Add the rest of the liquid ingredients, shredded carrot and basil. Stir all together and add the sliced sausage.<br />
<br />
Simmer on low stirring regularly for approx 3 hours until desired thickness has been reached. Serve over your favorite pasta.<br />
<br />
Tonight we are having Rotini, with a side of salad. Yummmmy.Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-34378592535906355222011-03-05T21:03:00.000-05:002011-03-05T21:03:05.614-05:00Grandma's Favorite Peanut Butter Cookie recipe as made by her 10 year old Granddaughter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkQg-KU43tyTH3a0Xshrti4_n9TY32Uqe87QvZxBSMZrdnFjKjEVDo3-1loL_HkriqZUUu_9N0jf2g812SdjnW1BAxFqWJdyNXtYAjcsskCDddBvlZlh2_5jXaBpOdf4Y9N5uC2eu7OA/s1600/DSCN6569.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkQg-KU43tyTH3a0Xshrti4_n9TY32Uqe87QvZxBSMZrdnFjKjEVDo3-1loL_HkriqZUUu_9N0jf2g812SdjnW1BAxFqWJdyNXtYAjcsskCDddBvlZlh2_5jXaBpOdf4Y9N5uC2eu7OA/s200/DSCN6569.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tonight we are preparing for a 22 hour straight drive to Florida to visit my parents for 10 days of glorious relaxation. Golf, golf and more golf for all of us, a couple of days at Universal Studios for some movie magic fun, and more golf. We have been doing this drive almost yearly now for at least 8 years, skipping only one year when my appendix decided to blow up the day before departure. We have it down to a science. We stop for biobreaks/petrol, that is pretty much it. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Long drives require snacks. We always pack sandwiches made with buns from my <a href="http://feedingtheravenoushorde.blogspot.com/2009/05/home-made-bread.html">Sour Cream Bread </a>dough. Veggie sticks like cucumbers, carrots, and celery. Fruit salads (that we pick up on the US side of the border. They get a little sticky if you bring fresh fruit...even though all our fruit at this time of year actually originates out of the US...odd). We bring cereal bars, juice boxes etc. A must is always the <a href="http://feedingtheravenoushorde.blogspot.com/2009/05/worlds-best-chocolate-chip-cookie.html">The BEST chocolate chip cookie </a>recipe anywhere. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The young lad making the Chocolate Chip cookies this evening. He has been deemed the Chocolate chip cookie making King of the house. Not too bad for 9 years old.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-I7t_5pEPQW0/TXLW3_wxv1I/AAAAAAAAA9I/XXB-23NTNM0/s1600/IMG-20110305-00088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh3.googleusercontent.com/-I7t_5pEPQW0/TXLW3_wxv1I/AAAAAAAAA9I/XXB-23NTNM0/s320/IMG-20110305-00088.jpg" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMF__Dh1cO26mW-YlzngP74FtiLdex42wYxJX_yOKZcBzFhGOECk6ghCe1n8bo5B8BacKony2fn68QKIDnnkc4M33wKYX-0UmF9zfqjQGTzhvYfRzspNcIKzekxwPAgVFCQP7QBI_6PL4/s1600/DSCN6560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMF__Dh1cO26mW-YlzngP74FtiLdex42wYxJX_yOKZcBzFhGOECk6ghCe1n8bo5B8BacKony2fn68QKIDnnkc4M33wKYX-0UmF9zfqjQGTzhvYfRzspNcIKzekxwPAgVFCQP7QBI_6PL4/s320/DSCN6560.JPG" width="320" /></a></div><br />
<br />
<br />
<div style="text-align: center;">We Must must must have <a href="http://feedingtheravenoushorde.blogspot.com/2009/05/traditional-devon-cream-little-bit-of.html">Buttermilk Scones</a>.</div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyXMQX6wQLqvvUYia9n7f1wvJpNc3XzUBSfM9km18BjftGSfssNXQR-sNu8Vf5a1srLAa_1IP8qCFbdVgtf7XiLU9PkbJFi1n9AWBaW1r3YLGT282_wdrsYbhjpn-ZGGhxImnxvsUDYQ/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyXMQX6wQLqvvUYia9n7f1wvJpNc3XzUBSfM9km18BjftGSfssNXQR-sNu8Vf5a1srLAa_1IP8qCFbdVgtf7XiLU9PkbJFi1n9AWBaW1r3YLGT282_wdrsYbhjpn-ZGGhxImnxvsUDYQ/s320/003.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And <a href="http://feedingtheravenoushorde.blogspot.com/2009/05/seven-kids-one-house-busy-weekend.html">Montreal Style Bagels</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-zXO7gNepbPY/SiPBgowE0-I/AAAAAAAAAG8/Ofn2nFhh46k/s1600/DSCN2289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-zXO7gNepbPY/SiPBgowE0-I/AAAAAAAAAG8/Ofn2nFhh46k/s320/DSCN2289.jpg" width="320" /></a></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">It was determined that we must make Grandma's Peanut Butter Cookies this year. My kids identify their Grandmas in an unusual way. We have "Camp" Grandma (my mom), and "House" Grandma (my husband's Mom). Camp Grandma got this name because they spend the summers at "Camp"...not a summer camp, but what 99% of the population refers to as a Cottage. Unless you are from Northern Ontario and it is called a "Camp". Believe me. When I moved to Southern Ontario my classmates thought my parents owned a summer camp facility. No. . My daughter asked me to email Grandma to get her recipe so she could try it tonight. The best thing to do is simply a copy and paste of the email my mom sent back to my daughter verbatim. It is priceless</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>CAMP GRANDMA’S PEANUT BUTTER COOKIES</strong></div><strong></strong><br />
(discovered this recipe when Grandpa and I got married and they were the first cookies I made)<br />
<br />
1/2 cup butter or margarine <br />
1/2 cup peanut butter or margarine<br />
1/4 cup granulated sugar <br />
1/2 cup packed brown sugar <br />
1/2 teaspoon baking soda <br />
1/2 teaspoon baking powder <br />
1 egg <br />
1/2 teaspoon vanilla <br />
1 ¼ to 1 ½ cups all-purpose flour (depending on the kind of flour you use)<br />
<br />
1. In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. <br />
<br />
2. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat till well combined, scraping sides of bowl occasionally. <br />
<br />
3. Beat in the eggs and vanilla till combined. <br />
<br />
4. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. <br />
<br />
5. Shape dough into 1-inch balls.<br />
<br />
6. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. (dip the fork in either flour or hot water so it does not stick to the batter)<br />
<br />
7. Bake in a 325* oven for 9 - 12 minutes or till bottoms are lightly browned. <br />
<br />
Transfer cookies to a wire rack and let cool.<br />
<br />
Have fun <br />
Grandma<br />
<br />
<div style="text-align: center;">Mixing up the dough</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-qpN1Bcbah9A/TXLjHltUEgI/AAAAAAAAA9Q/OcaAPuaMrl4/s1600/DSCN6559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh5.googleusercontent.com/-qpN1Bcbah9A/TXLjHltUEgI/AAAAAAAAA9Q/OcaAPuaMrl4/s320/DSCN6559.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: center;">Pressing the criss cross pattern</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-_PTGrOtVJRA/TXLjdB4PpdI/AAAAAAAAA9U/hsAB9pTneWs/s1600/DSCN6564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-_PTGrOtVJRA/TXLjdB4PpdI/AAAAAAAAA9U/hsAB9pTneWs/s320/DSCN6564.JPG" width="320" /></a></div><br />
<br />
<div align="center">Small round balls made</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-22gVnk8eCrg/TXLjl2jVroI/AAAAAAAAA9Y/FQMmTz2VILU/s1600/DSCN6567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-22gVnk8eCrg/TXLjl2jVroI/AAAAAAAAA9Y/FQMmTz2VILU/s320/DSCN6567.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Finished cookies. Yummy. I don't think Grandma is used to making cookies for a 22 hour drive with 6 in the car. Recipe requires doubling. Next batch to commence. (real time update: Daughter decided that patience was best left to others, and tried to remove cookie tray without oven mitt only using a tea towel. It did not go well. One tray of cookies smushed on the floor, One little girl with freezing cream on her arm now covering a small burn, One bruised ego, and 12 cookies remaining uncooked. A second batch indeed required. Tears have been kissed away, and a smile has returned. We'll do batch two tomorrow. A Pic of the surviving cookies. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkQg-KU43tyTH3a0Xshrti4_n9TY32Uqe87QvZxBSMZrdnFjKjEVDo3-1loL_HkriqZUUu_9N0jf2g812SdjnW1BAxFqWJdyNXtYAjcsskCDddBvlZlh2_5jXaBpOdf4Y9N5uC2eu7OA/s1600/DSCN6569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkQg-KU43tyTH3a0Xshrti4_n9TY32Uqe87QvZxBSMZrdnFjKjEVDo3-1loL_HkriqZUUu_9N0jf2g812SdjnW1BAxFqWJdyNXtYAjcsskCDddBvlZlh2_5jXaBpOdf4Y9N5uC2eu7OA/s320/DSCN6569.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">For your amusement. Grandma's email printed out. Bless her heart.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-gbYm47PBAYg/TXLlSrue90I/AAAAAAAAA9k/_w8dem5PIWc/s1600/DSCN6561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh3.googleusercontent.com/-gbYm47PBAYg/TXLlSrue90I/AAAAAAAAA9k/_w8dem5PIWc/s320/DSCN6561.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com2tag:blogger.com,1999:blog-6924278175296172303.post-88244120513101466712011-03-03T14:08:00.000-05:002011-03-03T14:08:59.526-05:00Mixed Greens salad with Fantastic Honey Mustard Dressing, Chicken, Asiago<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwADEu4I1VueEd6TQriUZRr7mFeZL8LpP75fvJ-SNs3q3kSbmqM6VJS-_0pPtAy3bxmUmg8h9NDJuz5HK9DMdIstYwa5qtSX31upKbK7JSlVVzF99Ojq7hxHf0CaCb60q6fHqPQZ5hm2A/s1600/IMG-20110302-00005.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwADEu4I1VueEd6TQriUZRr7mFeZL8LpP75fvJ-SNs3q3kSbmqM6VJS-_0pPtAy3bxmUmg8h9NDJuz5HK9DMdIstYwa5qtSX31upKbK7JSlVVzF99Ojq7hxHf0CaCb60q6fHqPQZ5hm2A/s320/IMG-20110302-00005.jpg" width="320" /></a></div>I have to give all the credit to my wonderful 18 year old son for this one. I asked the kids what they wanted for dinner and got a resounding SALAD!! I know..I have mutant children who actually love vegetables and fruit. I still wonder what planet their dna came from some days. I'm certainly not going to dissuade them from healthy eating. (That said they can demolish a box of Mike and Ikes in seconds)<br />
<br />
Anyhow. My oldest is now gainfully employed at a local restaurant making salads and desserts while saving money for University in the fall. He offered to make the salad.<br />
<br />
Sweet...Mommy doesn't have to cook tonight. This is the real secret to getting kids in the kitchen early....they start to take over and you can call on your way home from the golf course and say...."what's for dinner?" <em><strike>I am kidding, </strike></em><br />
<br />
Without further adieu. This is what my darling child presented to me for dinner. <br />
<br />
He added some precooked chicken and a little shredded asiago cheese to finish. Not to shabby!! It was delicious. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7C-rT-uCugLlAZBtRLOqnXetHddWa46eEMiI8W-95-zqVTpHa-pfyb2PlDPafuJUSWl39VUP-2n2hiLLXCzN15603KTyZTtsODXipUVmLyCecbsxkK1RNYAILYNxc_MJhwb2TBp-mRA/s1600/IMG-20110302-00004.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7C-rT-uCugLlAZBtRLOqnXetHddWa46eEMiI8W-95-zqVTpHa-pfyb2PlDPafuJUSWl39VUP-2n2hiLLXCzN15603KTyZTtsODXipUVmLyCecbsxkK1RNYAILYNxc_MJhwb2TBp-mRA/s320/IMG-20110302-00004.jpg" width="320" /></a></div>Ingredients:<br />
<br />
Dressing<br />
3/4 cup honey<br />
1/4 cup dijon<br />
1/4 cup white wine or cider vinegar<br />
2 tbsp lemon juice<br />
1 clove garlic minced<br />
1 1/2 canola oil<br />
salt/pepper to taste<br />
<br />
Combine all ingredients except oil using a whisk, or handblender. Slowly add the oil while blending until combined.<br />
<br />
Salad Greens: Pick you own mixed greens, spinach, arrugula, red, green romaine, etc. <br />
Plum tomatoes, cut into quarters<br />
Mini Cucumbers peeled and cut into quarters<br />
Red peppers, thinly sliced<br />
shredded asiago cheese (optional).<br />
thinly sliced grilled chicken (optional)<br />
<br />
He also said he likes to deep fry beet strings and add them but I didn't want the extra calories.<br />
<br />
Hats off to my young son. You are well on your wayMarniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-24952118607904627692011-02-13T19:22:00.003-05:002011-02-13T20:50:13.347-05:00Valentine Fun in the Kitchen with the Kids<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://lh3.ggpht.com/_SX1bFJHofgs/TVhzrecxJcI/AAAAAAAAA6I/k7px5GIJFMc/s1600-h/DSCN6529%5B2%5D.jpg" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="DSCN6529" border="0" height="184" src="http://lh5.ggpht.com/_SX1bFJHofgs/TVhzrpHKMWI/AAAAAAAAA6M/zLHxhShMEZ8/DSCN6529_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6529" width="244" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mYN7ppFaP-JAEjMCKOr-Ky2Oq-eDeGZjFl2nrPoYdRG3EOBs3dDdMhsJ2CMHl2eGCOccTRL8-tEacHigF6kb8oZBmr62QzjjeQ8LPqtWfcbeRUO4h2l7Cf9FMPhuZKnWhXpHHm5F1jGs/s1600-h/DSCN6534%5B2%5D.jpg" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="DSCN6534" border="0" height="184" src="http://lh5.ggpht.com/_SX1bFJHofgs/TVhzsrL-cLI/AAAAAAAAA6U/xGFCbmxXjkw/DSCN6534_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6534" width="244" /></a> </div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The kids treated me this morning with breakfast in bed. How awesome is that?? They made it all by themselves. As such they then hit me with the reason for the buttering up of Mom. “Can I make cupcakes?” from one “Can I make lollipops?” from another.</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So. My day was set. We started with a little trek to my favorite baking store as I needed a few things to get this started.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJpQANgJUaBhdctQzoJIbJpfE5tIN0NeFXTTutKG2UBcpmBP57dLn1wpfK-w-NFXpemb9DEsSTUkSGVMQ3HwR7Eb3Ta11zUAvEqgoOVtOZUd2BB2ZkUT9Rq7rcQxNXEZZ5G-IEzRETn7G/s1600-h/DSCN6494%5B2%5D.jpg"><img alt="DSCN6494" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJY9WrGShjXgKcuf_4qvhekgUd9exfTbo6OgMyGIEBP4tlhafOGTzbUVXHYewa-RZYfkWn2e0vRhod1yfAjzgjphSqR4S68RLTI94VJ3XLkeSZZpisFfomwJnoQYqNKzWdZHC1VPZbedw/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6494" width="244" /></a></div></div>So here we are. Sprinkles, molds, cupcake cups, baggies ready to go. Got a little lazy and going with box cakes. I do however change the way I make them so they actually don’t taste boxed. To adjust the recipe instead of using water, substitute buttermilk (plus a smidgeon more), add a package of Vanilla instant pudding, and whole eggs instead of egg whites. It gives the cake more substance. Use oil as directed.<br />
The cupcakes turned out great!! The candy?? Not so much. Discovered after two attempts and burnt candy that my candy thermometer is not exactly accurate. Once we got that sorted out we successfully made both watermelon and grape varieties of lollipops. I also skipped the “kit” stuff and used.<br />
1 cup sugar<br />
1/3 cup corn syrup<br />
1/2 cup water<br />
1/4 tsp cream of tartar<br />
To make the hard candy. Combine the sugar and cream of tartar. Pour corn syrup, sugar mixture and water into a medium saucepan. DO NOT stir once it has boiled. If you get crystals on the sides of the pan, use a wet pastry brush (natural bristles only) to wipe the edges. let boil on medium low until the temp reaches 285-300 degrees. Test your candy for hardness by scooping out a little bit and dropping it into ice cold water. <br />
Add your colouring and flavour after you’ve removed the mixture from heat and it’s stopped bubbling. Pour into molds.<br />
Photos from our adventure today.<br />
DD making the cupcakes.<br />
<a href="http://lh4.ggpht.com/_SX1bFJHofgs/TVhzt2moxDI/AAAAAAAAA6g/nba9FyhSMPQ/s1600-h/DSCN6516%5B2%5D.jpg"><img alt="DSCN6516" border="0" height="184" src="http://lh6.ggpht.com/_SX1bFJHofgs/TVhzuEPJXZI/AAAAAAAAA6k/gPdqzJkH15s/DSCN6516_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6516" width="244" /></a> <br />
<a href="http://lh4.ggpht.com/_SX1bFJHofgs/TVhzutuFxvI/AAAAAAAAA6o/Q-V-pGB4Kd8/s1600-h/DSCN6500%5B2%5D.jpg"><img alt="DSCN6500" border="0" height="184" src="http://lh5.ggpht.com/_SX1bFJHofgs/TVhzu3qFLQI/AAAAAAAAA6s/HWSUOP3V5Vs/DSCN6500_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6500" width="244" /></a> <a href="http://lh3.ggpht.com/_SX1bFJHofgs/TVhzvqooUhI/AAAAAAAAA6w/8T3_qrX7G_4/s1600-h/DSCN6505%5B2%5D.jpg"><img alt="DSCN6505" border="0" height="184" src="http://lh4.ggpht.com/_SX1bFJHofgs/TVhzv5V4CoI/AAAAAAAAA60/3vn2cIVoDc8/DSCN6505_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6505" width="244" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSuDB1axBiBJeH5DI_jeGD91gdPS1Gayem7XIGqdadVqRu7YoL3vTwAY4pzk8mRsJZv0XZvrKO6NUD2ctYcB1KutAkq2Vuz0zQm2r7QTbVqy6BjFyfSzDThyphenhyphendQkG9u6JUk1_aNbxHYB-n/s1600-h/DSCN6506%5B2%5D.jpg"><img alt="DSCN6506" border="0" height="184" src="http://lh5.ggpht.com/_SX1bFJHofgs/TVhzwhmGMdI/AAAAAAAAA68/oB7-3YVU-co/DSCN6506_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6506" width="244" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvju3PvfJk1hGW9wlkXnnEV31VFL3UG1100hv9pNHQXjrvYXdZ6GT_kfB_FV5Vbc7LpwryDzjBf0U75v2f9MCcFVSFSjIPjsoii-36t-vyIR9a5FNO2UZP7FaUifqNlRf_O8Wa8dkzvrD/s1600-h/DSCN6523%5B2%5D.jpg"><img alt="DSCN6523" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJakEeh-ioFgZyoF_pIjdKKfyAArk9Rwxmj0NFQf4muWtdPfjsZctxVfk5diUegHEIXfTWLyeAc9RqAGMd5PjPIsw2DO-gpfwHY81p8KCqU-MVFZQIzI8-qaYvRqxy6PVGaN2GEPs8jOr/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6523" width="244" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqY4F53E9Cw_euSU-0xc3rTDHnPG-R2kfkloZzT83_D9rVcO0h4O4jVIYhgcYV3LUbpi4SXbbu4qM9dYS7p_PxtEZX8-ltQoSBGVysITzFvpQhUrgBKe290j28iMzOstBAy1TAPj9BBZG5/s1600-h/DSCN6527%5B2%5D.jpg"><img alt="DSCN6527" border="0" height="184" src="http://lh4.ggpht.com/_SX1bFJHofgs/TVhzyUEC1oI/AAAAAAAAA7M/fyqFvuTlbZ4/DSCN6527_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6527" width="244" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMT5dhMlP9TehY_u7tGdPhIqOjev42Ar3z2CTIzDxIcpRSIkbrCkVBe_nfBvSh5V34HACsnzd9xQc8f5guZd7YI6aGfqEI7kQ5_I4CR6mkD8-xKTeeg8R4oMLapq8_bi67ZHMyclZBFnd/s1600-h/DSCN6530%5B2%5D.jpg"><img alt="DSCN6530" border="0" height="184" src="http://lh3.ggpht.com/_SX1bFJHofgs/TVhzzcwdA-I/AAAAAAAAA7U/JxQ-uJW3LMA/DSCN6530_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6530" width="244" /></a> <br />
Mama’s girl for sure!!!<br />
Now onto the Candy.<br />
<a href="http://lh3.ggpht.com/_SX1bFJHofgs/TVhz0H6iNcI/AAAAAAAAA7Y/rM2guwAQiaM/s1600-h/DSCN6539%5B2%5D.jpg"><img alt="DSCN6539" border="0" height="184" src="http://lh3.ggpht.com/_SX1bFJHofgs/TVhz0T3FhAI/AAAAAAAAA7c/27plfHXfLfA/DSCN6539_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6539" width="244" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHsFY8sQ4ERlA1DfMDDZWhUhDNxEmCB8IzIOZiZ28WXCP-OYXl0YFgkENC1lnE-cIOqyypiRKwP4RVSILdWEbv2IFt4-KaXLTAsMPcyNbz7ulYWz6XWwbcfwCgmlCduZNwhPOdVCY0fc-/s1600-h/DSCN6541%5B2%5D.jpg"><img alt="DSCN6541" border="0" height="244" src="http://lh6.ggpht.com/_SX1bFJHofgs/TVhz1A1h4II/AAAAAAAAA7k/cy1W-vFARr8/DSCN6541_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6541" width="184" /></a> <br />
<a href="http://lh4.ggpht.com/_SX1bFJHofgs/TVhz1TPSESI/AAAAAAAAA7o/wOllqzdpAMs/s1600-h/DSCN6508%5B5%5D.jpg"><img alt="DSCN6508" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjdxxQwTvnKHvPozU01jbrImM6aDDT8g1FI4WY-MyLaK-L9e9rgJibeHtIY8gk6OguM-n_jFmiXzvB3SfT0LxboFsVgyp-YzhzZa8iUazdmu-Ga5xAYzSL8wrHCvjEhROHKmquzFDlikr/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6508" width="244" /></a> <a href="http://lh6.ggpht.com/_SX1bFJHofgs/TVhz2YhAMVI/AAAAAAAAA70/Z6U1YVcpZ9U/s1600-h/DSCN6510%5B2%5D.jpg"><img alt="DSCN6510" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7YI3_P_3YDso5X1UnedC6OaKyeZc0WavkPfARvHjjp2c_CRSINILoTL6P41-sSRMYr2djU-5LVYpe4PzXcxNwVVphjsfuvVrfckrFsxosR8eY4bjkLAiFke0jVXLbXNbrqRNi826iRii/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6510" width="244" /></a> <a href="http://lh6.ggpht.com/_SX1bFJHofgs/TVhz2y8KlII/AAAAAAAAA78/AEHx5K22-QU/s1600-h/DSCN6513%5B2%5D.jpg"><img alt="DSCN6513" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCQiwqpBruo6WsDNK6VF-ouwTwmOMCqT_ZMC3JdXxSk5Ea9f9xXypV5LbTkF3Fb4r2wtXRw0X9UoAKg0-RUUVibmwXtJgOwM5g6Cspi6WI0jiQbZ_tVNzWo9A-391SS_p_RBFTu2f57NG/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6513" width="244" /></a> <a href="http://lh6.ggpht.com/_SX1bFJHofgs/TVhz33rKQMI/AAAAAAAAA8E/u4UDvhO5Tz4/s1600-h/DSCN6519%5B2%5D.jpg"><img alt="DSCN6519" border="0" height="184" src="http://lh4.ggpht.com/_SX1bFJHofgs/TVhz4OybV_I/AAAAAAAAA8I/-qk77lQIAak/DSCN6519_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6519" width="244" /></a> <a href="http://lh6.ggpht.com/_SX1bFJHofgs/TVhz4hffocI/AAAAAAAAA8M/iOfV4Yzjqa4/s1600-h/DSCN6531%5B2%5D.jpg"><img alt="DSCN6531" border="0" height="184" src="http://lh5.ggpht.com/_SX1bFJHofgs/TVhz4-wtJaI/AAAAAAAAA8Q/4ercowefdQY/DSCN6531_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6531" width="244" /></a> <a href="http://lh5.ggpht.com/_SX1bFJHofgs/TVhz5b2DfZI/AAAAAAAAA8U/z89gUXU6W7c/s1600-h/DSCN6535%5B2%5D.jpg"><img alt="DSCN6535" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXVdjD2CCaN04PSWuiI23Auxw180vzEWlLWgqCOJzgulB6ahELYKP9RuhaWW6lSnlAOXvhUnaoZ7vDPrlOA91zmI_MdRa-k-snVVMWiXw0P4fW8zPPu48vHfSovtyrfyVvfvcOeTXeE0Z/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6535" width="244" /></a> <a href="http://lh4.ggpht.com/_SX1bFJHofgs/TVhz6BHHS4I/AAAAAAAAA8c/93AU9cFePl0/s1600-h/DSCN6536%5B3%5D.jpg"><img alt="DSCN6536" border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY10PuPD-eIlPuQ9X1YJ-tMheie9rdxgflWSCKgkYSZNODO7TbqunPrdwmA9eFiZ7mUmQXUvcIhuxdAdPbwMeEgPRtqQ5cU8hae4fJQjGJUBj7wHAiebcG3eh4tpakFHTQv4weP1yk4jEG/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6536" width="184" /></a> <a href="http://lh3.ggpht.com/_SX1bFJHofgs/TVhz6_lzNuI/AAAAAAAAA8k/lLn8o6DH4gI/s1600-h/DSCN6539%5B5%5D.jpg"><img alt="DSCN6539" border="0" height="184" src="http://lh4.ggpht.com/_SX1bFJHofgs/TVhz7RtOhvI/AAAAAAAAA8o/UNilGEc7KIg/DSCN6539_thumb%5B1%5D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSCN6539" width="244" /></a>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com3tag:blogger.com,1999:blog-6924278175296172303.post-42821584152992387842010-12-20T12:35:00.000-05:002010-12-20T12:35:46.808-05:00Tortierre - A Christmas Tradition<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6449.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6449.jpg" width="320" /></a></div>I'm not sure how my Polish Grandma ended up making the traditional French Canadian Christmas dish, and my French Canadian Grandma made the Italian pasta but that's how life played out.<br />
<br />
This one is really quite simple though. Most of this I do to taste so it's better to start with less spice and add as desired to your own personal taste.<br />
<br />
Ingredients:<br />
3 lbs lean ground pork<br />
1 tbsp butter<br />
1 large or two medium potatos shredded<br />
1 large onion (totally pulverized)<br />
2 teaspoons allspice<br />
pepper to taste<br />
1 tsp cinnamon (optional)<br />
6 pie shells (uncooked)<br />
<br />
<br />
Pie dough<br />
5 1/2 cups pasty flour<br />
1 lbs Tenderflake Lard<br />
1 tsp salt<br />
(cut lard into flour/salt until well combined using a pastry cutter)<br />
1 egg<br />
1 tbsp vinegar<br />
water.<br />
Take a measuring cup, gently beat the egg, add vinegar and up to the one cup mark with very very cold water. Slowly pour into dry mix using enough only to moisten the dough until it sticks together into a ball. Divide into six equal portions and wrap for later. If needed refrigerate for 1/2 hour.<br />
<br />
<br />
For the filling.<br />
<br />
Melt butter in a large skillet, add onions until they've turned clearish. I literally pulverize the onions in a mini chopper. Add the ground pork until well cooked. Add the shredded potato and mix well. Add the allspice and pepper and mix well. Add enough water to totally cover the mixture and let simmer for a few hours allowing the potato to thicken the mixture. Add more allspice, pepper, and cinnamon to taste.<br />
<br />
One Mixture is thickened divide equally into prepared Pie shells. (I will admit I used to cheat and use ready made pie shells). Cover with dough and pinch the edges. I always cut an M into my to indicate meat pie so I can freeze them and pull them out when the craving hits and I don't end up with an apple pie (which wouldn't be a horrific thing either but hard to substitute as an actual meal). <br />
<br />
Bake at 425 degrees F until edges are golden brown and pie dough cooked. I usually undercook mine just slightly again so I can freeze and just pop into the oven to reheat without the pie dough getting burned during reheating.<br />
<br />
That's it. So now we have our traditional "Pierogy" recipe <a href="http://feedingtheravenoushorde.blogspot.com/2009/12/grandma-buddys-famous-polish-pierogy.html">Grandma's recipe</a> posted from last Christmas and now my same Grandma's Tortierre recipe. I'll be working on a Danish Soup recipe next<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://img.photobucket.com/albums/v460/Frozenrose/DSCN6448.jpg" width="239" /></a></div>Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com0tag:blogger.com,1999:blog-6924278175296172303.post-86727621767133414572010-11-07T15:03:00.000-05:002010-11-07T15:03:38.311-05:00Cream of Broccoli Soup. Simple, and scrumptious.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SX1bFJHofgs/TNcF7d1GHdI/AAAAAAAAA5Y/fD2H0AdBfXM/s1600/DSCN5737.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://2.bp.blogspot.com/_SX1bFJHofgs/TNcF7d1GHdI/AAAAAAAAA5Y/fD2H0AdBfXM/s320/DSCN5737.JPG" width="320" /></a></div>Wouldn't you know it, as I'm about to post last month my modem fried and we were offline for awhile. (and I went on Vacation).<br />
<br />
Without further adieu...the easy cream of Broccoli soup I was about to post a few weeks back. <br />
<br />
I love Broccoli, and I actually don't like soup that much but this one...oh yeah!!!!<br />
<br />
Ingredients<br />
<br />
1 large potato<br />
3 cups broccoli, cut up into smaller bits<br />
1 shredded carrot<br />
1 onion diced<br />
4 cups chicken broth<br />
1/2 cup cream (approx)<br />
2 tbsp butter<br />
<br />
<br />
In a large pot melt butter, add onions and saute until soft, add the chicken broth followed by all the vegetables. Simmer for about 1/2hr -45 minutes until broccoli and potatos are soft. Two options now. Transfer the contents into a food processor or use a hand blender to puree the soup. I use a hand blender (less mess!!). Add the cream and simmer for another 1/2 hour or so. Salt and pepper to taste.<br />
<br />
Top with some shreded cheddar cheese or parmigean cheese and serve.Marniehttp://www.blogger.com/profile/01296877051185970587noreply@blogger.com1