tag:blogger.com,1999:blog-70902833244165268232024-02-07T18:13:05.752-08:00Cookies and CatwalksRecipes, Reflections and Random ThoughtsTraceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.comBlogger168125tag:blogger.com,1999:blog-7090283324416526823.post-16471183205646962702019-11-12T05:30:00.003-08:002019-11-12T05:30:33.336-08:00Mushroom Walnut Loaf with Gravy<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonjysCaH5bX6rumSHNKgJTpjt4Q3CzZUrbhd5ueK3dl0HVz7mwV9Q-tB2JMi6O7430GiZrs9RdNQZZ-ct8-9pJA3CwR7VVfr8M0PsR9Yaz3AWb314GWiZsc4nRKoh8jyLJstYOkJIJgee/s1600/Vegan-Meatloaf-5.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="1024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonjysCaH5bX6rumSHNKgJTpjt4Q3CzZUrbhd5ueK3dl0HVz7mwV9Q-tB2JMi6O7430GiZrs9RdNQZZ-ct8-9pJA3CwR7VVfr8M0PsR9Yaz3AWb314GWiZsc4nRKoh8jyLJstYOkJIJgee/s400/Vegan-Meatloaf-5.webp" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>photo by Mel at Virtual Vegan</i><br />
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This takes exactly like Stove Top Stuffing. A surprisingly new favourite -- even Jeremy loves it!<br />
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Mix Together:<br />
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1 Small Onion - minced<br />
2 Garlic Cloves - minced<br />
3 Cups Minced Mushrooms<br />
1/2 Cup Minced Walnut Pieces<br />
1 Large Can Lentils (apx 2 cups worth)<br />
1/4 Cup Milled Flax Seed<br />
1 Cup Quick Oats<br />
1 Cup Panko Bread Crumbs<br />
1 Tbsp. Soy Sauce<br />
2 Tsp. Dried Thyme<br />
1 Tsp. Each Sea Salt and Pepper<br />
Water (may not need)<br />
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Press mixture above into two loafs. Add water to mixture if it isn't forming together. I added very little to mine. Maybe a couple tablespoons. Place loaves into greased pan. Bake at 375 for 50 - 55 minutes. Should be nicely browned on top.<br />
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Make Gravy:<br />
<br />
2 Medium Onions, Chopped<br />
1 Tbsp. Nutritional Yeast<br />
2 Tbsp. Soy Sauce<br />
2 Tbsp. Flour<br />
2 Cups Veggie Broth<br />
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Saute onions until caramelized or nicely browned. Then place in food processor with all other ingredients. Blend until smooth. Add to saucepan and meat at medium high, whisking until it thickens. You may need to add more "best for blending" flour to get desired thickness.<br />
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Pour gravy over sliced loaf and serve.<br />
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<br />Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-42646751516078266602018-11-21T12:20:00.000-08:002018-11-21T12:20:04.422-08:00Donna's Hot Artichoke Dip2 cups Hellmann's Mayonnaise (must be Hellmann's!)<br />
2 cups Asiago Cheese, grated<br />
2 to 3 Garlic Cloves, crushed<br />
1 10oz. tin Artichokes in water (drained)<br />
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Mix together and place in hollowed out bread loaf (such as sourdough or pumpernickel). Bake at 350 for 40 minutes until top is golden brown. Serve with bread and crackers.Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-66226130627797965942018-11-21T12:17:00.002-08:002018-11-21T12:17:11.634-08:00Auntie Anne's Raspberry JammersMy Auntie Anne brought these over to my house after I had given birth to my first child. I think I lived off of just these cookies as I juggled those busy, early days as a new Mommy. She said her and her siblings grew up on these "jam-jams". I've been making them ever since!<br />
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2 Eggs<br />
1 cup Brown Sugar<br />
1 cup Butter, room temperature (my Aunt used Margarine)<br />
1/2 cup Maple Syrup (from Lakeview Lavender Farms, of course!)<br />
1 tsp Vanilla<br />
2 tsp Baking Soda<br />
3 1/2 cups Flour<br />
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Beat together first 5 ingredients until light and fluffy. Sift together flour and baking soda. Add to creamed mixture. If dough is too soft to handle, add a bit more flour, but be careful not to get your dough too firm. Flour board well and roll out to 1/4" thickness. Cut with cookie cutter and transfer to cookie sheet. Bake at 350 for 8-10 minutes. Using two cookies, stick "sandwiches" together with lots of raspberry jam. Will get soft if left in cookie jar for 24 hours.Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-77455703736659248542018-11-21T12:10:00.000-08:002018-11-21T12:10:08.854-08:00Creamsicle Cake with Strawberries<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrAqZmzJrkaeYxlb3nwOOswXR6A4vjoBUcjjehvyFmpkDhtmxnUwBrm9a82x0maNrZH7yKQUa3lDU4up98ecPSDKSYA89WuN9j2DRsE4uM2NsNKrH1xjvt0tdeSEq4QsKsvbXrcg2pnl_/s1600/101353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="413" data-original-width="620" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrAqZmzJrkaeYxlb3nwOOswXR6A4vjoBUcjjehvyFmpkDhtmxnUwBrm9a82x0maNrZH7yKQUa3lDU4up98ecPSDKSYA89WuN9j2DRsE4uM2NsNKrH1xjvt0tdeSEq4QsKsvbXrcg2pnl_/s320/101353.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Epicurious</td></tr>
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2 cups Flour</div>
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1 tsp. Baking Powder</div>
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1 tsp. Baking Soda</div>
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1/2 tsp. Salt</div>
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3/4 cup Unsalted Butter, room temperature</div>
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1 cup plus 2 tablespoons Sugar</div>
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1 cup Sour Cream</div>
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1/4 cup Orange Juice</div>
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1 1/2 tsp. Grated Orange Peel</div>
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1 tsp. Vanilla Extract</div>
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2 large Eggs</div>
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2 12-oz baskets Strawberries, sliced</div>
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1/3 cup Strawberry Jam</div>
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Creme Fraiche</div>
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3 cups chilled whipping cream</div>
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3/4 cup chilled sour cream</div>
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3/4 cup powdered sugar</div>
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1 1/2 tsp. grated orange peel</div>
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3/4 tsp. vanilla extract</div>
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Preheat oven to 350 degrees. Butter and flour two 9" diameter cake pans with 2" high sides. Line bottom of pans with parchment paper. Sift first four ingredients and set aside. With electric mixer, beat butter and 1 cup sugar until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs one at a time, beating after each addition. Add dry ingredients and beat until well blended. Divide batter between the two pans.</div>
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Bake cakes until lightly golden or toothpick comes out clean...about 28 minutes. Cool. </div>
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Into a bowl, add strawberries, preserves and 2 tablespoons sugar. Toss. Stand at room temperature until juices form...about 2 hours. </div>
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Place 1 cake layer flat side up on platter. Top with berry mixture in even layer. Spread 1 3/4 cup creme fraiche. Top with 2nd cake layer. Ice cake with remaining creme fraiche. Mound strawberries in center of cake for added touch.</div>
Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-35849149956731982112018-10-26T12:15:00.003-07:002018-10-26T12:17:47.947-07:00Banana Chocolate Bran Muffins<span style="font-family: inherit;">These are yummy and my kids ask for them...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblD3_iAWNsAZzSuY46OGi63Ekvieivbp7yZ68WoTdGkmSISdSUIC4TPeiEWDW43Sr4OvNybdYn_OPuXz6LIf_BhwVCM41IhVkFRjmxzWZFQ6nRoCPuHhLcWjvcU_SvQhhg86O9umOIzzA/s1600/00100dPORTRAIT_00100_BURST20181026151238413_COVER-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblD3_iAWNsAZzSuY46OGi63Ekvieivbp7yZ68WoTdGkmSISdSUIC4TPeiEWDW43Sr4OvNybdYn_OPuXz6LIf_BhwVCM41IhVkFRjmxzWZFQ6nRoCPuHhLcWjvcU_SvQhhg86O9umOIzzA/s320/00100dPORTRAIT_00100_BURST20181026151238413_COVER-2.jpg" width="320" /></a></div>
<b><span style="font-family: inherit;"><span style="background-color: #f7f7f7; color: #333333;">I</span><span style="background-color: white;">ngredients</span></span></b><br />
<b><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></b><span style="background-color: white;"><span style="font-family: inherit;">3 cups wheat bran</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 1/3 cup whole wheat flour </span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2/3 cup milled flaxseed</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">1</span><span style="background-color: white;"> cup brown sugar</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2 tsp baking soda</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">4 tsp cinnamon</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1/2 tsp salt</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">6 mashed bananas</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">4 large eggs, lightly beaten</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2/3 cup unsweetened cashew or almond milk</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1/2 cup coconut oil, melted and cooled</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">2 tsp vanilla extract</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">chocolate chips</span></span><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><b>Instructions</b></span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><b><br /></b></span></span><span style="background-color: white;"><span style="font-family: inherit;"><iframe data-is-safeframe="true" data-load-complete="true" frameborder="0" height="1" id="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a109f_0" marginheight="0" marginwidth="0" name="" sandbox="allow-forms allow-pointer-lock allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" scrolling="no" src="https://tpc.googlesyndication.com/safeframe/1-0-30/html/container.html" style="border-width: 0px; box-sizing: border-box; max-width: 100%; text-align: center; vertical-align: bottom;" title="3rd party ad content" width="1"></iframe><br /></span></span><span style="font-family: inherit;"><span style="background-color: white;"><span style="letter-spacing: 0.5px;">Preheat oven to 425 (not convect). Oil muffin pans with coconut oil. </span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="letter-spacing: 0.5px;"><br /></span></span></span><span style="font-family: inherit;"><span style="background-color: white;"><span style="letter-spacing: 0.5px;">In a medium bowl, whisk together the wheat bran, flour, flaxseed, brown sugar, baking soda, cinnamon, salt. Set aside.</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="letter-spacing: 0.5px;"><br /></span></span></span><span style="font-family: inherit;"><span style="background-color: white;"><span style="letter-spacing: 0.5px;">In a mixer, combine bananas, eggs, milk, coconut oil, and vanilla. </span></span></span><span style="background-color: white;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px;">Add the dry ingredients and mix in as many </span></span><span style="letter-spacing: 0.5px;">chocolate</span><span style="font-family: inherit;"><span style="letter-spacing: 0.5px;"> chips as you like. </span></span><span style="letter-spacing: 0.5px;">Probably</span><span style="font-family: inherit;"><span style="letter-spacing: 0.5px;"> 2-3 cups.</span></span></span><br />
<span style="background-color: white;"><span style="letter-spacing: 0.5px;"><br /></span></span><span style="font-family: inherit;"><span style="background-color: white;"><span style="letter-spacing: 0.5px;">Scoop batter into muffin tins and reduce oven to 400 F. Bake for 20 minutes. Let sit in the pan for 5 minutes before removing.</span></span></span><br />
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<li><span style="font-family: inherit;"><br /></span></li>
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<br />Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com1tag:blogger.com,1999:blog-7090283324416526823.post-10674523434368613572018-10-14T07:20:00.001-07:002018-10-15T05:08:43.654-07:00Skinny Chicken EnchiladasThese are so flavourful and yummy! I usually double the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_FdTsMUA0joITKt4oxkZQGdEkkYP1PI9G3_3DdqzqNC9pDJeEhG30SGHOKiKEh1A9saVwoQYJBffpGhK3jUa0d4j3PhwQyVQIT4f7NttcUyy0nsAKnQxbmzmSKzAUaIhr8LdzPFhy3rv/s1600/00100dPORTRAIT_00100_BURST20181014172229082_COVER.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_FdTsMUA0joITKt4oxkZQGdEkkYP1PI9G3_3DdqzqNC9pDJeEhG30SGHOKiKEh1A9saVwoQYJBffpGhK3jUa0d4j3PhwQyVQIT4f7NttcUyy0nsAKnQxbmzmSKzAUaIhr8LdzPFhy3rv/s400/00100dPORTRAIT_00100_BURST20181014172229082_COVER.jpg" width="400" /></a></div>
<b>Ingredients For Sauce: </b><br />
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<br />2 garlic cloves, minced <br />1-2 tbsp chilis in adobo sauce <br />1-1/2 cups tomato sauce <br />1/2 tsp chili powder <br />1/2 tsp ground cumin <br />3/4 cup veggie or chicken broth <br />salt and pepper<br /><br /><b>Ingredients for Chicken:</b> <br />1 tsp olive oil <br />2 chicken breasts, shredded<br />1 cup diced onion <br />2 large clove garlic, minced <br />1/4 cup fresh cilantro <br />salt and pepper<br />
1 tsp cumin <br />1/2 tsp dried oregano <br />1 tsp chili powder <br />1/3 cup veggie or chicken broth <br />1/2 cup tomato sauce <br /><br /><br /><b>For the Enchilada:</b><br />8 whole wheat flour tortillas<br />1 cup shredded mozzarella cheese<br /><br /><span style="font-family: inherit; font-style: inherit;"><span style="color: #343634; font-family: modernica, arial, helvetica, geneva, sans-serif;"><span style="font-size: 17px; font-style: inherit;"><b>Directions</b></span></span></span></div>
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<ol style="border: 0px; box-sizing: border-box; color: #343634; font-family: modernica, Arial, Helvetica, Geneva, sans-serif; font-size: 17px; list-style: none; margin: 5px 0px 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">In a medium saucepan, spray oil and sauté garlic. Add chiles , chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Preheat oven to 400 degrees.</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, broth and cook 4 to 5 minutes. Remove from heat.</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: inherit; font-style: inherit;">Oil a 13 by 9-inch baking dish with olive oil. Put 1/3 cup chicken mixture into each tortilla and roll it.</span></li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: inherit; font-style: inherit;">Place on baking dish seam side down, top with sauce.</span></li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: inherit; font-style: inherit;">Top with cheese.</span></li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"><span style="font-family: inherit; font-style: inherit;">Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Remove foil and broil for 5 minutes to brown the top. Top with low fat sour cream or cilantro if you wish. Makes 8 Enchiladas.</span></li>
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Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-12135616747352762942018-10-13T07:54:00.001-07:002018-10-14T07:16:41.664-07:00Slow Cooker Eggplant Parmesan<div class="ingredients" style="box-sizing: border-box; display: inline-block; margin-bottom: 1.875rem; margin-right: 0px; vertical-align: top; width: 362.1875px;">
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easy Peasy...And Delicous!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuwTiI_YhffQ6OpJW13moWEn6bZsQuG0CQdFZj08btH-3TULBIrBBqGvFWry78byqcMkt_piTyUVVutzGQB-yBFnbDh-UUlv-VOxEVs5A_APpvp3-wno7LbVa7aThN3WlJN0MtZY1FIkX/s1600/egglplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="284" data-original-width="552" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuwTiI_YhffQ6OpJW13moWEn6bZsQuG0CQdFZj08btH-3TULBIrBBqGvFWry78byqcMkt_piTyUVVutzGQB-yBFnbDh-UUlv-VOxEVs5A_APpvp3-wno7LbVa7aThN3WlJN0MtZY1FIkX/s320/egglplant.png" width="320" /></a></div>
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INGREDIENTS</div>
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<div class="ingredients-body" style="box-sizing: border-box;">
<div class="ingredient-section ingredient-section-1" style="box-sizing: border-box; margin-bottom: 0.9375rem; padding-right: 0.9375rem;">
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<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span class="ingredient-amount" style="box-sizing: border-box;">2</span><span style="font-size: 1rem;"> eggplants, sliced into 1/2" pieces</span><br />
<span class="ingredient-description" style="box-sizing: border-box;">
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<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span class="ingredient-amount" style="box-sizing: border-box;">2 </span><span style="font-size: 1rem;">eggs, lightly whisked</span><br />
<span class="ingredient-description" style="box-sizing: border-box;">
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<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span class="ingredient-amount" style="box-sizing: border-box;">1 cup </span><span style="font-size: 1rem;">panko bread crumbs</span><br />
<span class="ingredient-description" style="box-sizing: border-box;">
</span></div>
<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span class="ingredient-amount" style="box-sizing: border-box;">1 tsp </span><span style="font-size: 1rem;">garlic powder</span><br />
<span class="ingredient-description" style="box-sizing: border-box;">
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<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span class="ingredient-amount" style="box-sizing: border-box;">1 tsp </span><span style="font-size: 1rem;">Italian seasoning</span><br />
<span class="ingredient-description" style="box-sizing: border-box;">
</span></div>
<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span class="ingredient-amount" style="box-sizing: border-box;">2 cups </span><span style="font-size: 1rem;">marinara sauce</span></div>
<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span style="font-size: 1rem;">Parmesan Cheese (to sprinkle on top)</span></div>
<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
<span style="font-size: 1rem;">Fresh basil, for garnish</span></div>
<div class="ingredient-item" style="box-sizing: border-box; font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px; line-height: 1.6; padding-bottom: 0.5rem;">
Salt and Pepper</div>
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<span style="font-family: gthaptik, helvetica, arial, sans-serif; font-size: 1.4375rem; font-weight: 700; text-transform: uppercase;"><br /></span></div>
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<span style="font-family: gthaptik, helvetica, arial, sans-serif; font-size: 1.4375rem; font-weight: 700; text-transform: uppercase;">DIRECTIONS</span></div>
<div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;">
<span style="font-family: helvetica, arial, sans-serif;"><span style="font-size: 1rem; letter-spacing: 0.3400000035762787px;">Place eggplant on </span><span style="letter-spacing: 0.3400000035762787px;">tea towel</span><span style="font-size: 1rem; letter-spacing: 0.3400000035762787px;"> and sprinkle each piece with salt. Let sit for 30 minutes and pat dry. </span></span></div>
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<span style="font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px;">Spread about a third of the sauce in the bottom of a slow cooker. Combine panko bread crumbs, garlic powder and Italian seasoning. Season with salt and pepper. </span></div>
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<span style="font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px;"><br /></span></div>
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<span style="font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px;">Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce. Repeat layers 2 more times. Sprinkle Parmesan cheese on top. Cook on low for 6-7 hours. </span></div>
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<span style="font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px;"><br /></span></div>
<div class="ingredient-item" style="box-sizing: border-box; line-height: 1.6; padding-bottom: 0.5rem;">
<span style="font-family: helvetica, arial, sans-serif; font-size: 1rem; letter-spacing: 0.3400000035762787px;">Garnish with basil.</span></div>
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Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-49901475138722611522018-09-24T13:37:00.000-07:002018-09-24T13:41:00.848-07:00BBQ'd Black Bean Burgers (vegan)My meat loving family LOVED these burgers!! It's been three days since we had them and they're still talking about them. So it gets "Cookies and Catwalks" Real Estate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLx6kQ0Wk-todKRT9BTLVrwXdDhCbC4ixzIxyjDnYcK6VCRQ-EwDb5PCF6EyYswKG19_crFTE-wBB8zBT1akmVRX8v4BJA4PEEtwgUNZilysahxIDYkzbGktqI_d8uEpo3eBZkSSzCRgu0/s1600/42383551_10160790191495576_2796598127212101632_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLx6kQ0Wk-todKRT9BTLVrwXdDhCbC4ixzIxyjDnYcK6VCRQ-EwDb5PCF6EyYswKG19_crFTE-wBB8zBT1akmVRX8v4BJA4PEEtwgUNZilysahxIDYkzbGktqI_d8uEpo3eBZkSSzCRgu0/s320/42383551_10160790191495576_2796598127212101632_n.jpg" width="240" /></a></div>
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<br />
This recipe makes 4 small or 3 large patties, so you may want to double it:<br />
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<ul>
<li>8.5 oz. Black Beans, Rinsed</li>
<li>3 tbsp. Chia Seeds soaked in 7 tbsp. water</li>
<li>2 slices of wholemeal bread, broken into small pieces</li>
<li>2 tsp. dijon mustard</li>
<li>salt and pepper to taste</li>
<li>1/2 tsp. smoked paprika</li>
<li>1 tbsp. fresh parsley, chopped</li>
<li>oats, only if needed</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1REKF9vyudufyuqmMGVl3-tK76_N2luhgcOlRMMnhx5s8-KJeXAz0iIueJfyabhmXVUM9GctDSNrQY0Zyvh-SazI748Bk9WOBEypIMns6W78MCKnV6g6HOy_7hS_54ZN8vw_x__ypJKPx/s1600/42440901_10160790191575576_5554460382468243456_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1REKF9vyudufyuqmMGVl3-tK76_N2luhgcOlRMMnhx5s8-KJeXAz0iIueJfyabhmXVUM9GctDSNrQY0Zyvh-SazI748Bk9WOBEypIMns6W78MCKnV6g6HOy_7hS_54ZN8vw_x__ypJKPx/s200/42440901_10160790191575576_5554460382468243456_n.jpg" width="150" /></a><br />
Set aside half of the black beans, then place all ingredients into food processor. Pulse a few times to keep it lumpy.<br />
<br />
Stir in the rest of the black beans for texture. If your mixture is too wet, add some oats (I didn't have to). Form burgers into balls , then squash them down as flat as you like. This recipe says to make 4 patties, but I made three large.<br />
<br />
Gently fry each burger for 1 minute on both sides in a little heated olive oil to seal them. BBQ for 15 minutes. Serve on buns with lots of your favourite condiments!<br />
<br />Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com1tag:blogger.com,1999:blog-7090283324416526823.post-55715186712668289542018-09-24T13:29:00.000-07:002018-09-24T13:29:56.987-07:00Slow Cooker Cashew ChickenThis dish is so flavourful, so it makes the cut! Do prep for sauce, chicken and chopping veggies the day before. In the morning, toss in slow cooker and you're good to go!<br />
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<ul class="PostRecipeIngredientGroup__ingredients" style="box-sizing: inherit; font-family: Palatino, 'Palatino Linotype', 'Palatino LT STD', 'Book Antiqua', Georgia, serif; font-size: 18.200000762939453px; list-style: none; margin: 0px; padding: 0px;">
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">1 </span><span style="box-sizing: inherit;">cup </span><span style="box-sizing: inherit;">honey</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">120 ml </span><span style="box-sizing: inherit;">rice vinegar</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">120 ml </span><span style="box-sizing: inherit;">tomato paste</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">90 ml </span><span style="box-sizing: inherit;">oyster sauce</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">4 Tbsp. </span><span style="box-sizing: inherit;">cornstarch</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">4 Tbsp. </span><span style="box-sizing: inherit;">toasted (Asian) sesame oil</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">6 large </span><span style="box-sizing: inherit;">cloves garlic, minced</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">90 ml </span><span style="box-sizing: inherit;">finely grated peeled fresh ginger (or more! This stuff is awesome)</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit; text-indent: -1rem;">1 </span><span style="box-sizing: inherit; text-indent: -1rem;">teaspoon </span><span style="box-sizing: inherit; text-indent: -1rem;">kosher salt</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">1 </span><span style="box-sizing: inherit;">teaspoon </span><span style="box-sizing: inherit;">freshly ground black pepper</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">5 skinless chicken breasts, cut into 1-inch pieces</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">2 </span><span style="box-sizing: inherit;">large carrot, halved then chopped</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">2 </span><span style="box-sizing: inherit;">cup </span><span style="box-sizing: inherit;">raw cashews</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">4 cups </span><span style="box-sizing: inherit;">green beans (cut each bean in half, keeping them large)</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><span style="box-sizing: inherit;">4 </span><span style="box-sizing: inherit;">cups </span><span style="box-sizing: inherit;">small broccoli florets</span></li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;">2 peppers (orange or red), diced</li>
<li class="PostRecipeIngredientGroup__ingredient" itemprop="recipeIngredient" style="box-sizing: inherit; margin-bottom: 0px; padding-left: 1rem; text-indent: -1rem;"><br /></li>
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<span style="box-sizing: inherit;"><div style="box-sizing: inherit; color: #333333; font-size: 18.2px; font-style: inherit; list-style: none; margin-bottom: 24px; margin-left: auto; margin-right: auto; max-width: 640px; padding: 0px;">
<span style="font-size: 18.2px; font-style: inherit;">Mix the honey, vinegar, tomato paste, oyster sauce, cornstarch, sesame oil, garlic, ginger, salt and pepper together in a bowl. Add the chicken and toss to coat. Put in fridge for next day (or add to slow cooker, if cooking same day).</span></div>
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<span style="box-sizing: inherit;"><div style="box-sizing: inherit; color: #333333; font-size: 18.2px; font-style: inherit; list-style: none; margin-bottom: 24px; margin-left: auto; margin-right: auto; max-width: 640px; padding: 0px;">
Cover and cook on the LOW setting until the chicken registers 160°F on an instant-read thermometer, about 2 hours.</div>
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<span style="box-sizing: inherit;"><div style="box-sizing: inherit; color: #333333; font-size: 18.2px; font-style: inherit; list-style: none; margin-bottom: 24px; margin-left: auto; margin-right: auto; max-width: 640px; padding: 0px;">
Add all other ingredients, except cashews, and cook in slow cooker on the LOW setting. Stir to evenly distribute the sauce. Add cashews at end of cooking time, around 6-7 hours. Serve over steamed white, brown, or cauliflower rice.</div>
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Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-26584791920696710672013-03-23T07:34:00.001-07:002013-03-23T07:34:43.985-07:00Clean Eating MeatloafWow, I've missed this. It's been so long since I've posted an entry. I'm on the computer so much for work that when the day is over, the last thing I want to do is stare at a computer screen.<br />
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Unfortunately, this has led me to abandon my blog and other creative projects that I really do enjoy. It's nice to know they're still here waiting for me when I feel compelled or inspired to do so.<br />
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I have switched a lot of my recipes to "Clean Eating". When I first did this, I thought I was making a sacrifice. What a wonderful surprise to discover the wonderful, natural tastes that enhance what we eat! I'm finding baking is not as easy a transition, but the suppers we have are actually preferred rather than despised.<br />
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This morning, I'm making some meatloaf for the freezer. When I last made this, my family devoured it and the kids had no idea that 1/3 of this meal had minced veggies in it. Success! I also prefer this to all other meatloaf recipes I've cooked with in the past.<br />
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Another thing I highly recommend for meatloaf to enhance the flavour is to use a broiling pan rather than loaf pan. The outside gets so nice and crispy and the inside stays super juicy (not to mention losing more of the fat from the meat). See photo at bottom.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIESDSusZI_-N39bXaiNgKgfatvnWZ_8uMQHpbq84UDg_pPkSK9dK-PO-cqJ1pF739hXvMmJzl9kqBhqFTC8l5QwckDhyEyooAkU37AgSqq7FVd1rAq9fQABmEv8kpYxfNCVMK_vvlMV_n/s1600/meatloaf_730_497_s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIESDSusZI_-N39bXaiNgKgfatvnWZ_8uMQHpbq84UDg_pPkSK9dK-PO-cqJ1pF739hXvMmJzl9kqBhqFTC8l5QwckDhyEyooAkU37AgSqq7FVd1rAq9fQABmEv8kpYxfNCVMK_vvlMV_n/s320/meatloaf_730_497_s.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by kalamazoo</td></tr>
</tbody></table>
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<b><i><span style="color: #990000; font-size: large;">Tracey's Clean Eating Meatloaf</span></i></b><br />
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Olive Oil Cooking Spray<br />
1 onion<br />
3 carrots, peeled and chopped into large chunks<br />
3 stalks celery chopped into large chunks<br />
Minced Garlic<br />
<br />
1.5 cups rolled oats<br />
1.5 tsp chili powder<br />
3 tsp thyme<br />
1 tsp ground sea salt<br />
1 tsp ground black pepper<br />
2 eggs<br />
3 lbs extra lean ground beef<br />
<br />
1 cup Ketchup (cheating here a little, but too lazy to make my own)<br />
2 tsp cumin<br />
3 tsp worcestershire<br />
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Prepare your broil pan: add a little water to the bottom pan and spray the broil top with cooking spray.<br />
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In a food processor, mince together the onion, carrots, celery and garlic.<br />
In a small bowl, mix together the oats, chili powder, thyme, salt, pepper.<br />
In a large bowl, combine beef with egg and blend together using your hands. Add the oats and spices and also the minced veggies. Mix together very well. Divide the mixture into two.<br />
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Take one half of the mixture and shape into loaf atop one side of the broiling pan. Repeat with 2nd half.<br />
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Place in oven at 375 for 1 hour.<br />
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At this point, you can freeze the meatloaves if you wish. If not, prepare glaze by mixing Ketchup with cumin and worcestershire. Poor over meatloaves and cook for an additional 15 minutes until heated through.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF_B0cle56HUKReCHMTkr7yCoQ05sICJ_N1m09uL-IdTUfhMD4hCmYNPsI4JcWm1lNQ5t6hX4HRLCaN0PJyAyb0lmgm5PEdsc53aBRitRHxGJUv83QupX-2K9kAI0rbtvLbY_3obv3zRE/s1600/photo+%252845%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF_B0cle56HUKReCHMTkr7yCoQ05sICJ_N1m09uL-IdTUfhMD4hCmYNPsI4JcWm1lNQ5t6hX4HRLCaN0PJyAyb0lmgm5PEdsc53aBRitRHxGJUv83QupX-2K9kAI0rbtvLbY_3obv3zRE/s320/photo+%252845%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatloaf atop broiling pan</td></tr>
</tbody></table>
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<br />Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com1tag:blogger.com,1999:blog-7090283324416526823.post-24332817451460097362012-08-28T12:25:00.001-07:002012-08-28T12:25:08.102-07:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tr92xfxqAp4XGz0mH2hKVVybt0KrIWCMvYIvWlEfV19m_eRMRHzl6S_YspMf3l8_6Ugh0JPPBzmMc_4oduHC6WfhfMlv7ZLCW5NylBTQarsFXBsr1neZLKepZK7BkRNCMfU7UE6iayUw/s1600/dockside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tr92xfxqAp4XGz0mH2hKVVybt0KrIWCMvYIvWlEfV19m_eRMRHzl6S_YspMf3l8_6Ugh0JPPBzmMc_4oduHC6WfhfMlv7ZLCW5NylBTQarsFXBsr1neZLKepZK7BkRNCMfU7UE6iayUw/s320/dockside.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dockside with the Family</td></tr>
</tbody></table>
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<br />
I just spent a great weekend with family and it was fantastic to catch up with everyone -- especially those who traveled from Manitoba and Toronto to be with us (hello Dianne, Steve, Hannah and Sandy!).<br />
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I was on appetizer duty so chose to whip up these little morsels. Sandy was asking that I get this to her before the weekend so thought I better post. It's tasty! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHYmYe5vNucwq1o6QyOaeKXRjp4KTYma-hsr5vSgtTW5OdwTxqvUtWy9x95cgnaGAAcXXFjHWhspDBDcDKugW2TJAqsy-DJYGDyjYLOaaa40YP6mau5wKkGOdv0FOUfyXkHVN0Hb05VVx/s1600/c6d20950a82a281561bc985ee59946d1_380x250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHYmYe5vNucwq1o6QyOaeKXRjp4KTYma-hsr5vSgtTW5OdwTxqvUtWy9x95cgnaGAAcXXFjHWhspDBDcDKugW2TJAqsy-DJYGDyjYLOaaa40YP6mau5wKkGOdv0FOUfyXkHVN0Hb05VVx/s320/c6d20950a82a281561bc985ee59946d1_380x250.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo from finecooking</td></tr>
</tbody></table>
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<span style="color: #b45f06; font-size: large;"><i><b>Crostini with Brie, <span class="il">Dates</span> and Toasted Walnuts</b></i></span><br />
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1 medium baguette, sliced (I used whole wheat)<br />
2 tbsp olive oil<br />
1 teaspoon ground Sea salt<br />
1/2 cup coarsely chopped toasted walnuts (I didn't bother to toast mine)<br />
1/2 cup chopped, pitted <span class="il">dates</span><br />
1 tbsp. honey<br />
1 tbsp. balsamic vinegar<br />
6 oz. brie with white rind removed<br />
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The day before you are to serve this, you can get ahead of the game by mixing the olive oil, sea salt, walnuts, dates, honey and vinegar together in a ziploc bag.<br />
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Dab both sides of bread with olive oil and toast in oven (sprinkle top side with sea salt).<br />
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When toasted, bring tray out of oven and place slices of brie on each slice of bread. Next, top each with a spoonful of nut/date mixture. <br />
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Turn the oven off but place the tray back in just long enough to warm and slightly melt the brie. Sprinkle with more sea salt if desired.<br />
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Enjoy!<br />
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<br />Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com5tag:blogger.com,1999:blog-7090283324416526823.post-33994306947921331012012-08-28T12:23:00.002-07:002012-08-28T12:26:45.802-07:00Crostini with Brie, Dates and Walnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tr92xfxqAp4XGz0mH2hKVVybt0KrIWCMvYIvWlEfV19m_eRMRHzl6S_YspMf3l8_6Ugh0JPPBzmMc_4oduHC6WfhfMlv7ZLCW5NylBTQarsFXBsr1neZLKepZK7BkRNCMfU7UE6iayUw/s1600/dockside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tr92xfxqAp4XGz0mH2hKVVybt0KrIWCMvYIvWlEfV19m_eRMRHzl6S_YspMf3l8_6Ugh0JPPBzmMc_4oduHC6WfhfMlv7ZLCW5NylBTQarsFXBsr1neZLKepZK7BkRNCMfU7UE6iayUw/s320/dockside.jpg" width="240" /></a></div>
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<br />
I just spent the best weekend with family up at the cottage. It was fantastic to catch up with everyone, especially those who traveled from Manitoba and Toronto (hello Dianne, Steve, Hannah and Sandy!).<br />
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I was on appetizer duty so I chose to whip up these tasty little morsels. Sandy was after me for the recipe so I wanted to post right away. They're tasty!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHYmYe5vNucwq1o6QyOaeKXRjp4KTYma-hsr5vSgtTW5OdwTxqvUtWy9x95cgnaGAAcXXFjHWhspDBDcDKugW2TJAqsy-DJYGDyjYLOaaa40YP6mau5wKkGOdv0FOUfyXkHVN0Hb05VVx/s1600/c6d20950a82a281561bc985ee59946d1_380x250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHYmYe5vNucwq1o6QyOaeKXRjp4KTYma-hsr5vSgtTW5OdwTxqvUtWy9x95cgnaGAAcXXFjHWhspDBDcDKugW2TJAqsy-DJYGDyjYLOaaa40YP6mau5wKkGOdv0FOUfyXkHVN0Hb05VVx/s320/c6d20950a82a281561bc985ee59946d1_380x250.jpg" width="320" /></a></div>
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<b style="color: #b45f06;"><span style="font-size: large;"><i>Crostini with Brie, <span class="il">Dates</span> and Toasted Walnuts</i></span></b><br />
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1 medium baguette, sliced (I used whole grain)<br />
2 tbsp olive oil<br />
Sea salt<br />
1/2 cup coarsely chopped toasted walnuts (I didn't bother to toast the walnuts)<br />
1/2 cup chopped <span class="il">dates</span> (I've served them whole and they're just as good)<br />
1 tbsp. honey<br />
1 tbsp. balsamic vinegar<br />
6 oz. brie, white rind removed<br />
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I usually prepare the topping the day ahead. So mix walnuts, chopped dates, honey, vinegar and 1 teaspoon sea salt together into a ziploc bag. Set aside.<br />
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To prepare the day of, dab both sides of bread slices with olive oil and sprinkle top side with sea salt. Toast in oven on cookie sheet.<br />
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Once your bread is toasted, top each slice with a piece of brie. Then top the brie with the walnut mixture. To warm your appetizer and melt the brie before serving, place tray back in oven with the temperature turned off. Once the cheese is melted slightly, serve 'em up!<br />
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Enjoy!Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-54973824734571201702012-08-22T13:06:00.001-07:002012-08-22T13:06:18.924-07:00Roasted Green BeansWhat a wonderful, busy summer it has been! We have been road tripping, biking, cottaging, camping, partying and soaking up every single ray of sunshine a Canadian can squeeze into three, short months. Hence the reason for the blogless blog!<br />
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However, I don't want to lose sight of this recipe after making it for a couple cottage weekends. It was a big hit among friends and family. I hope you still find the last bit of summer enjoyable with this crowd-pleasing green bean dish.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWa9P-AOPXnbN6c2PbsRVrtiF3nDzHu0OvsMfo4KZUkrw9kut99eZSt09HhlGtda2xAqskGB5RiBsgKZcVL1lStpEQr5vKYZ0PCpgw6wOXbEKxB5eyw4kyT4MkTljcF4e-wg1fGBFRGWX/s1600/f13340b9081391546ce28028672b2179_380x250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWa9P-AOPXnbN6c2PbsRVrtiF3nDzHu0OvsMfo4KZUkrw9kut99eZSt09HhlGtda2xAqskGB5RiBsgKZcVL1lStpEQr5vKYZ0PCpgw6wOXbEKxB5eyw4kyT4MkTljcF4e-wg1fGBFRGWX/s320/f13340b9081391546ce28028672b2179_380x250.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Punchfork</td></tr>
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<div style="color: #38761d;">
<span style="font-size: large;"><i><b>Roasted Green Beans with Lemon, Pine Nuts and Parmesan</b></i></span></div>
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1.5 lbs. fresh green beans - the time is now! (ends trimmed)<br />
2 teaspoons crushed garlice<br />
1/4 cup extra virgin olive oil<br />
1.5 teaspoons grated lemon zest (zingy!)<br />
2 Tbsp. lemon juice<br />
Kosher salt and Black pepper<br />
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1/3 cup pine nuts<br />
1/4 cup grated parmesan cheese<br />
1 Tbsp. chopped flat parsley<br />
An extra drizzle of olive oil <br />
<br />
In a large bowl, mix the olive oil, garlic, lemon zest, salt and pepper. Add the green beans to the bowl and toss to coat. Place the bean mixture in a grilling basket on the BBQ. Roast those beans until tender crisp and lightly browned.<br />
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Return to bowl and mix beans with lemon juice, pine nuts, parmesan cheese and flat parsley. Drizzle with a little bit more olive oil if needed. Serve hot!<br />
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<br />Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-86312991512897701472012-06-12T15:46:00.000-07:002012-06-12T15:46:35.995-07:00Steak and Guinness Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuBWFSZQmi60TFrpJAzHMyP7HDozlMqchyphenhyphen-ZV5vFHBbRgzahjTlULdpfmgw2M__6IC-Hsgmy4cylyvPfgIYimB_NRtuW6th0xEHIgr1Aw65Rlg3TFqs8miMy0fbWI0YGTtgdcapbMC3Rh/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuBWFSZQmi60TFrpJAzHMyP7HDozlMqchyphenhyphen-ZV5vFHBbRgzahjTlULdpfmgw2M__6IC-Hsgmy4cylyvPfgIYimB_NRtuW6th0xEHIgr1Aw65Rlg3TFqs8miMy0fbWI0YGTtgdcapbMC3Rh/s1600/images.jpg" /></a></div>
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Looking for a great way to cook up left-over steak from the BBQ? Try this amazing Steak and Guinness Pie.<br />
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Meat and beer. How could one go wrong? Absolutely fantastic! My entire family devoured this and the house smelled amazing while it cooked.<br />
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You're welcome.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0Jebx1eR2TQMu3wRPH4ZbHD06ssHc_c4E_Og7MdJ6PA3uRzxRFWBuCDYhxsYjYJtZOntk1Zr_kxOa0azVjIc3Agu9f9xghWmJSlno4IJr5sYnQaGu3ebkOa3jBprRRmXRsmVJ2GEtDA1/s1600/por_1678.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0Jebx1eR2TQMu3wRPH4ZbHD06ssHc_c4E_Og7MdJ6PA3uRzxRFWBuCDYhxsYjYJtZOntk1Zr_kxOa0azVjIc3Agu9f9xghWmJSlno4IJr5sYnQaGu3ebkOa3jBprRRmXRsmVJ2GEtDA1/s320/por_1678.jpg" width="255" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo Jamie Oliver</td></tr>
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<span class="instructions"><i style="color: #660000;"><span style="font-size: large;"><b> Steak and Guinness Pie</b></span></i></span></div>
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<span class="instructions">Ingredients</span></div>
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<span class="instructions">Olive Oil</span></div>
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<span class="instructions">2 medium red onions, diced or minced in food processor</span></div>
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<span class="instructions">2 Tbsp. minced garlic</span></div>
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<span class="instructions">2 Tbsp. unsalted butter</span></div>
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<span class="instructions">2 carrots; chopped</span></div>
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<span class="instructions">2 celery stalks; chopped</span></div>
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<span class="instructions">1-2 cups button mushrooms</span></div>
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<span class="instructions">Couple large leftover sirloin steaks, cut in small cubes</span></div>
Couple sprigs of fresh rosemary; leaves picked from stem and chopped</div>
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Salt and Pepper</div>
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1 Guinness (440ml)</div>
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2 heaping Tbsp. Flour</div>
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1 cup grated old cheddar cheese</div>
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Puff Pastry (2 boxes if you have a large pie plate)</div>
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1 egg</div>
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<span class="instructions">Preheat oven to 375 degrees. In an ovenproof pot, heat some olive oil on a lowheat and add the minced onions. Fry for a few minutes, then add butter, minced garlic, chopped carrots and celery. Cook for about five minutes then add button mushrooms. Cook for a few more minutes, stirring while you do so.</span></div>
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<span class="instructions"><br /></span></div>
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<span class="instructions">Add cubed steak, rosemary, salt and pepper. Fry for a few minutes, then pour in the Guinness (seriously, use no other!!). Stir in the flour and bring to a simmer. Cover with lid and place in the oven for 2.5 hours. Give it one or two stirs during this time. Stew should be dark and thick. If it's not thick enough, remove the lid and cook a little longer until it's thickened.</span></div>
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Remove from oven and add 1/4 cup of the grated cheese. Stir.</div>
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Take out a sheet of puff pastry and fill the bottom of a buttered, deep-dish pie plate. Poor stew inside. Top with remaining cheese. Lay another sheet of puff pastry on the top to seal. Brush with beaten egg.</div>
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Bake in 350 oven for 45 minutes until pastry is puffed and golden.</div>
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</div>Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com4tag:blogger.com,1999:blog-7090283324416526823.post-6692589934033487592012-05-29T16:44:00.001-07:002012-05-29T16:48:13.357-07:00Hot Buffalo Chicken DipI have a new summer dip for you all! This appetizer was passed along by a friend (Hi, Erin!) and it was a big hit. If you love buffalo chicken wings, you'll love this easy appetizer.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2GDCUh9kTvEbFGf4D7RQ9omAjti2iS8juezNAQEzuJKrEakHqfeqjhBl_B-raAk_4jpSM5PwwBTK-DmnUKuOzFvn9BzqE9B6Qr-NauV4UgoOVftPfK-Qw0_OJmWEfImvYn5cbtekHgsr/s1600/lg_11060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2GDCUh9kTvEbFGf4D7RQ9omAjti2iS8juezNAQEzuJKrEakHqfeqjhBl_B-raAk_4jpSM5PwwBTK-DmnUKuOzFvn9BzqE9B6Qr-NauV4UgoOVftPfK-Qw0_OJmWEfImvYn5cbtekHgsr/s1600/lg_11060.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from Frank's Red Hot Site</td></tr>
</tbody></table>
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<span style="color: #990000; font-size: x-large;"><i><b>Hot Buffalo Chicken Dip </b></i></span><br />
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<span class="commentBody" data-jsid="text">1 pkg cream cheese (8 oz)<br /> 1/2 c blue cheese dressing or ranch<br /> 1/2 c franks red hot buffalo wing sauce<br /> 1/2 c crumbled blue cheese or mozzarella <br /> 2 cups cooked shredded chicken</span><br />
<span class="commentBody" data-jsid="text"><br /> Put the chicken & hot sauce in a container over night.<br /> </span><br />
<span class="commentBody" data-jsid="text">Preheat oven to 350. Soften cream cheese & spread in 9 inch dish. Pour the chicken on, then the cheese, then the dressing. </span><br />
<span class="commentBody" data-jsid="text"><br /> Bake for 20 minutes until bubbly and browned on top. Serve with Scoops Tacos.</span><br />
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<span class="commentBody" data-jsid="text">Easy Peasy!</span>Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-88153605478811503222012-05-01T16:07:00.005-07:002012-05-01T16:08:48.489-07:00Crockpot Parmesan RoastA good friend of mine was raving about his wife's new crockpot recipe discovery (drooling, actually). I, of course, had to try it since I'm a crockpot-aholic. Love those quick and easy recipes! <br />
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This one was a definite winner. The gravy is awesome! So thanks to Danielle for helping me feed my family this week.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFQ9aD2Ptyg1BD3bDMo5cpcULdo8OgnB_Qu-g0BSv5r_JChS6GHw2ne1vAlsGb1VQm6u10jgn8hm8dxhyphenhyphenOdUOJk7QIHpXE0youqoZQDpGwX99ZnDcIG7-CDTUbZv_qLyyzeyjU3j2Nq9g/s1600/exps41599_SD1785600D19B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFQ9aD2Ptyg1BD3bDMo5cpcULdo8OgnB_Qu-g0BSv5r_JChS6GHw2ne1vAlsGb1VQm6u10jgn8hm8dxhyphenhyphenOdUOJk7QIHpXE0youqoZQDpGwX99ZnDcIG7-CDTUbZv_qLyyzeyjU3j2Nq9g/s1600/exps41599_SD1785600D19B.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by taste of home</td></tr>
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<div style="color: #783f04;">
<span style="font-size: large;"><i><b>Danielle's Parmesan Pork</b></i></span></div>
<br />
1 BONELESS whole pork loin roast (about 3-4 pounds)<br />
2/3 cup grated parmesan cheese<br />
1/2 cup liquid honey<br />
3 tbsp. soya sauce<br />
2 tbsp. dried basil<br />
2 tbsp. minced garlic<br />
2 tbsp. olive oil<br />
2 tbsp. corn starch<br />
1/4 cup cold water<br />
<br />
Cut
roast in half. Place both halves in slow cooker.<br />
<br />
In a small bowl combine cheese, honey, soy sauce, basil, garlic and oil. Pour over
pork. Cover and cook on low for 6 hours.<br />
<br />
Remove meat from crockpot, keeping warm. Skim the fat from the juices and transfer to a saucepan. Bring to a boil. Combine corn starch and water until smooth. Add to pan gradually while whisking.<br />
<br />
Cook for two minutes until thickened. Slice roast and serve with gravy.Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com2tag:blogger.com,1999:blog-7090283324416526823.post-29811034396675604412012-03-29T06:34:00.000-07:002012-03-29T06:34:10.179-07:00Chopped SaladThis is an awesome way to get your kids to eat more salad! They won't even know all the veggies hidden in this mound of goodness. The trick: mincing everything extra small. I can't believe the difference it makes in the flavour just by chopping finely. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS8AVcJkS7phE0zhhFQL8SFQd2EAP_HeIx-AHwmDKrw5AlN5PB-oKr7CsKXdMSZ5snjiaXrnM8VptCLquv54WoA3nrtidMvDXVX-lVmW6C4X_wN5HqgJtrIPRsMI740VrUHTWHU5ABtEk/s1600/green_chopped_salad2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS8AVcJkS7phE0zhhFQL8SFQd2EAP_HeIx-AHwmDKrw5AlN5PB-oKr7CsKXdMSZ5snjiaXrnM8VptCLquv54WoA3nrtidMvDXVX-lVmW6C4X_wN5HqgJtrIPRsMI740VrUHTWHU5ABtEk/s320/green_chopped_salad2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by eat the earth</td></tr>
</tbody></table><br />
<br />
<div style="color: #38761d;"><span style="font-size: large;"><i><b>Chopped Salad</b></i></span></div><br />
Head Lettuce<br />
Baby Spinach<br />
Zucchini<br />
Tomatoes<br />
Celery<br />
Carrots<br />
Anything else you like in a salad<br />
<br />
Chop all of the above in very small pieces. Mix together. Add some feta cheese and black olives (if you like that stuff).<br />
<br />
Toss with favourite dressing. There you go. Chopped salad.Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-79627989523684067292012-03-10T11:56:00.000-08:002012-03-10T09:50:28.647-08:00Stuffed Jalapenos Wrapped in BaconJalapenos. Cream Cheese. Bacon. You heard me.<br />
<br />
<div style="color: #990000;"><i><span style="font-size: large;"><b>Stuffed Jalapenos Wrapped in Bacon</b></span></i></div><div style="color: #990000;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZzhwuHfZHa9U_VZ_TJmeCUYkmBTr_yVUI4HsfX28bOJ7bslgJJeUHomaf3Y7hdLGJ1b8nQumyTaqo2fQLR3Pyiqd1iyW6XtVO-S9SF47SWEcFzQKa4-nVFRdz_tYjtLzVoFDAZO8ijS3/s1600/jalapeno_popper_group_580.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZzhwuHfZHa9U_VZ_TJmeCUYkmBTr_yVUI4HsfX28bOJ7bslgJJeUHomaf3Y7hdLGJ1b8nQumyTaqo2fQLR3Pyiqd1iyW6XtVO-S9SF47SWEcFzQKa4-nVFRdz_tYjtLzVoFDAZO8ijS3/s320/jalapeno_popper_group_580.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Average Betty</td></tr>
</tbody></table><div style="color: #990000;"><br />
</div><br />
You need (you guessed it):<br />
<ul><li>Cream Cheese</li>
<li>Jalapenos</li>
<li>Bacon</li>
</ul><br />
Half each jalapeno and de-seed. Fill each half with cream cheese. Wrap each stuffed jalapeno with a strip of bacon. Secure with toothpick.<br />
<br />
Place Jalapenos on broiler pan. Roast in oven at 400 degrees, turning once to ensure crispy bacon on each side. Remove from oven once bacon is nicely browned.<br />
<br />
You're Welcome.Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com1tag:blogger.com,1999:blog-7090283324416526823.post-11610271460341937802012-03-10T09:48:00.001-08:002012-03-10T09:48:29.796-08:00A Great Place - A Letter to the Bully in My Middle School<a href="http://www.agreatplace.ca/#.T1uT37ljO70.blogger">A Great Place - A Letter to the Bully in My Middle School</a>Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-8283547080510611192012-03-03T06:50:00.005-08:002012-03-03T06:57:04.830-08:00Roasted Turkey Legs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfH2SMH6WzM-HJjrAbU63f6bnVp02Zt47jVa5tRavSMn78S8hEYXxTyTlBmv4f5iCi8Gi3JwPGzkU925TJu_eCjajVYZL1fCln0w1noxeWLyuUyKXhT7eN3yxliljfSDfLHojxiZKKVTh/s1600/images.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfH2SMH6WzM-HJjrAbU63f6bnVp02Zt47jVa5tRavSMn78S8hEYXxTyTlBmv4f5iCi8Gi3JwPGzkU925TJu_eCjajVYZL1fCln0w1noxeWLyuUyKXhT7eN3yxliljfSDfLHojxiZKKVTh/s400/images.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Jess Gibbs</td></tr>
</tbody></table><br />
<br />
A friend of ours was reminiscing about the turkey legs they sell at county fairs and Disney World (hello, Chris!). These succulent, slow roasted legs with crispy skin and juicy insides are often seen in the meaty hands of men touring the fair grounds, gnawing the goodness right down to the bone.<br />
<br />
He made them sound so good, I thought I would try my hand at replicating them and they turned out SO good. My whole family raved about them, my daughter even managing to eat two turkey legs in one sitting. What can I say? She's a carnivore like her Dad.<br />
<br />
If Cookies and Catwalks had a standard rating, these would hit the top of the charts. I do prep on this the night before.<br />
<br />
<div style="color: #660000;"><span style="font-size: large;"><i><b>County Fair Turkey Legs</b></i></span></div><div style="color: #660000;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnZqv7TmkazxBcdDTNtAyFC49Wu_XIpeIDzpDnvgKoIni-hAyODJefH7HanYPFXHg_virezXiUWOC9dZI8DFXvRt1SDcZ5ZB4YMzLRx5B7xFuQxsmkrbARoyjjoB1GhGJ31zK6qV3ORKy/s1600/turkeyleg.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnZqv7TmkazxBcdDTNtAyFC49Wu_XIpeIDzpDnvgKoIni-hAyODJefH7HanYPFXHg_virezXiUWOC9dZI8DFXvRt1SDcZ5ZB4YMzLRx5B7xFuQxsmkrbARoyjjoB1GhGJ31zK6qV3ORKy/s400/turkeyleg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Pioneer Woman</td></tr>
</tbody></table><div style="color: #660000;"><br />
</div><br />
6 Turkey Legs with Skin<br />
<br />
<b>BRINE: </b><br />
<br />
4 Litres of Water (or 16 cups)<br />
1 cup Kosher Salt (or pickling salt)<br />
2 cups Brown Sugar<br />
2 Tbsp. Montreal Steak Spice<br />
1 Bay Leaf<br />
<br />
Mix above ingredients and bring to boil, stirring to ensure all ingredients have dissolved. I make this the night before and leave on stovetop to cool over night.<br />
<br />
While the mixture is coming to a boil, prepare your dry rub:<br />
<br />
<br />
<b>DRY RUB: </b><br />
<br />
2 Tbsp. Chili Powder<br />
2 tsp. Montreal Steak Spice<br />
2 tsp. Paprika<br />
2 tsp. Onion Powder or Onion Salt<br />
<br />
Mix in dish and set aside. <br />
<br />
When brine mixture is cool, place turkey in the brine. Cover the pot and sit in refrigerator for up to 8 hours (at least four).<br />
<br />
Remove the turkey legs from the brine and rub the dry rub over each leg, covering thoroughly.<br />
<br />
Place on broiler pan in a 400 degree oven for 20 minutes. Reduce heat to 325 and roast for another 15-20 minutes or until turkey is cooked through and juices run clear (for larger legs, adjust cooking time).Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-26056804802649975402012-03-03T06:50:00.001-08:002012-03-03T06:50:11.554-08:00Turkey Legs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfH2SMH6WzM-HJjrAbU63f6bnVp02Zt47jVa5tRavSMn78S8hEYXxTyTlBmv4f5iCi8Gi3JwPGzkU925TJu_eCjajVYZL1fCln0w1noxeWLyuUyKXhT7eN3yxliljfSDfLHojxiZKKVTh/s1600/images.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfH2SMH6WzM-HJjrAbU63f6bnVp02Zt47jVa5tRavSMn78S8hEYXxTyTlBmv4f5iCi8Gi3JwPGzkU925TJu_eCjajVYZL1fCln0w1noxeWLyuUyKXhT7eN3yxliljfSDfLHojxiZKKVTh/s400/images.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Jess Gibbs</td></tr>
</tbody></table><br />
<br />
A friend of ours was reminiscing about the turkey legs they sell at county fairs and Disney World (hello, Chris!). These succulent, slow roasted legs with crispy skin and juicy insides are often seen in the meaty hands of men touring the fair grounds, gnawing the goodness right down to the bone.<br />
<br />
He made them sound so good, I thought I would try my hand at replicating them and they turned out SO good. My whole family raved about them, my daughter even managing to eat two turkey legs in one seating. What can I say? She's a carnivore like her Dad.<br />
<br />
If Cookies and Catwalks had a standard rating, these would hit the top of the charts. I do prep on this the night before.<br />
<br />
<div style="color: #660000;"><span style="font-size: large;"><i><b>County Fair Turkey Legs</b></i></span></div><div style="color: #660000;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnZqv7TmkazxBcdDTNtAyFC49Wu_XIpeIDzpDnvgKoIni-hAyODJefH7HanYPFXHg_virezXiUWOC9dZI8DFXvRt1SDcZ5ZB4YMzLRx5B7xFuQxsmkrbARoyjjoB1GhGJ31zK6qV3ORKy/s1600/turkeyleg.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnZqv7TmkazxBcdDTNtAyFC49Wu_XIpeIDzpDnvgKoIni-hAyODJefH7HanYPFXHg_virezXiUWOC9dZI8DFXvRt1SDcZ5ZB4YMzLRx5B7xFuQxsmkrbARoyjjoB1GhGJ31zK6qV3ORKy/s400/turkeyleg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Pioneer Woman</td></tr>
</tbody></table><div style="color: #660000;"><br />
</div><br />
6 Turkey Legs with Skin<br />
<br />
<b>BRINE: </b><br />
<br />
4 Litres of Water (or 16 cups)<br />
1 cup Kosher Salt (or pickling salt)<br />
2 cups Brown Sugar<br />
2 Tbsp. Montreal Steak Spice<br />
1 Bay Leaf<br />
<br />
Mix above ingredients and bring to boil, stirring to ensure all ingredients have dissolved. I make this the night before and leave on stovetop to cool over night.<br />
<br />
While the mixture is coming to a boil, prepare your dry rub:<br />
<br />
<br />
<b>DRY RUB: </b><br />
<br />
2 Tbsp. Chili Powder<br />
2 tsp. Montreal Steak Spice<br />
2 tsp. Paprika<br />
2 tsp. Onion Powder or Onion Salt<br />
<br />
Mix in dish and set aside. <br />
<br />
When brine mixture is cool, place turkey in the brine. Cover the pot and sit in refrigerator for up to 8 hours (at least four).<br />
<br />
Remove the turkey legs from the brine and rub the dry rub over each leg, covering thoroughly.<br />
<br />
Place on broiler pan in a 400 degree oven for 20 minutes. Reduce heat to 325 and roast for another 15-20 minutes or until turkey is cooked through and juices run clear (for larger legs, adjust cooking time).Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-54780980726598644642012-02-15T11:22:00.000-08:002012-02-15T11:22:45.373-08:00Slow Cooker Taco SoupHoo Boy. Been a while since I've posted.<br />
<br />
In my defense, I was going to post a recipe that I made the other night, but my entire family gave it a huge thumbs down. So I saved you all the wrath of my Spaghetti Squash Casserole (just for the record, I thought it was pretty good!).<br />
<br />
So what recipes win the honour of making it to Blogger status? Well, it has to be quick, easy and get at least three out of five thumbs up in my house. I'm no gourmet and days are busy, so whatever gets demolished around the dinner table ends up here on the blog.<br />
<br />
So! Here is one recipe that we all loved. The garnishes absolutely make this dish come to life so don't skimp in the end!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiMIBZ-Pa8nwBwoDdHy4Pa3ad5g4v5HxNFI1EwKN2xSDTxCfhU7WJFFIMoftCWwXDB_HnFYeHIfnqBLsjEfEXDfwHhwmrS02tAQUD7iu1GFfxz6yEZz8qNjFgHQrmc2MwbKLB6aRSp3Yz/s1600/tacosoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiMIBZ-Pa8nwBwoDdHy4Pa3ad5g4v5HxNFI1EwKN2xSDTxCfhU7WJFFIMoftCWwXDB_HnFYeHIfnqBLsjEfEXDfwHhwmrS02tAQUD7iu1GFfxz6yEZz8qNjFgHQrmc2MwbKLB6aRSp3Yz/s320/tacosoup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Catherine Ford Malaga on Flickr </td></tr>
</tbody></table><br />
<br />
<div style="color: #990000;"><span style="font-size: large;"><i><b>Slow Cooker Taco Soup</b></i></span><br />
<br />
</div>1 onion, minced<br />
1 can black beans<br />
1 can pinto beans<br />
1 can whole kernel corn (drain the water)<br />
1 8 oz. can tomato sauce<br />
1 beer<br />
1 large can diced tomatoes <br />
1 4 oz. can green chilies (in the taco section)<br />
1 package taco seasoning<br />
3 skinless, boneless chicken breasts<br />
<br />
Throw all of the above into a slow cooker on low for 6-8 hours. Before serving, using two forks, shred the chicken into smaller pieces. Pour in bowls and garnish as you you wish with the following:<br />
<br />
Shredded Old Cheddar Cheese<br />
Sour Cream<br />
Crushed Tortilla Chips<br />
Chopped Cilantro<br />
Chopped Avocado (my fave!)Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-23224407772003705092012-01-18T11:36:00.000-08:002012-01-18T11:36:19.945-08:00Homemade Baked Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gxpjkMEGhqSzuOgjlNiq59Kj5bZRf3FlF7otgFw6ocyoWeM8ftuutpL_8ZmT6n-4bhhV_5yNc2fEQwNZfIaMO4sDFVbuWhCObBoH4k1y4NjMVFBGdPt8NUNr6OWdMblw53Ik_qsRuqPZ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gxpjkMEGhqSzuOgjlNiq59Kj5bZRf3FlF7otgFw6ocyoWeM8ftuutpL_8ZmT6n-4bhhV_5yNc2fEQwNZfIaMO4sDFVbuWhCObBoH4k1y4NjMVFBGdPt8NUNr6OWdMblw53Ik_qsRuqPZ/s640/photo.JPG" width="478" /></a></div><br />
<br />
What is this, you wonder?<br />
<br />
Why this is the result of one of my wonderful children (I won't name names) who lovingly cleaned the dishes after supper the other night.<br />
<br />
Trying to cop out and load the dishwasher without rinsing paid its price later. The nameless child created more work for his/herself when the entire load (due to other items that mysteriously missed the rinse cycle) came out covered in a hard, baked bean powder and he/she had to wash each dish by hand.<br />
<br />
A lesson was learned, or at least a parent can hope. <br />
<br />
Anyway, despite the picture above, this is actually a great recipe for the cold, winter days that lay ahead. An old favourite of my Grandma's, this traditional comfort food will warm you right up.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3qvKheAnvKM378iCfJd2ssrZUnq0XLF8y7MyC78cih6ApH8oR06fsZ5dv9nyPQNiu1NkccpU66JEXbjFS72Bt8bjffQzKymYdWcmFUMKFqMgD3SmNU7_9qjx78pht_DgbK6csxU_Ba0b/s1600/kitchenroadie" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3qvKheAnvKM378iCfJd2ssrZUnq0XLF8y7MyC78cih6ApH8oR06fsZ5dv9nyPQNiu1NkccpU66JEXbjFS72Bt8bjffQzKymYdWcmFUMKFqMgD3SmNU7_9qjx78pht_DgbK6csxU_Ba0b/s320/kitchenroadie" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by kicthenroadie on flickr</td></tr>
</tbody></table><br />
<br />
<div style="color: #783f04;"><span style="font-size: large;"><i><b>Grandma Anderson's Baked Beans</b></i></span></div><br />
1 lb. white navy beans (soaked overnight then rinsed well)<br />
1 cup Ketchup<br />
2 tsp. baking soda<br />
1 cup diced onions<br />
1 pkg. bacon - fried and chopped<br />
3/4 cup brown sugar<br />
1/4 cup vinegar<br />
1/2 tbsp. dry mustard<br />
salt and pepper to taste<br />
*3 cups water<br />
<br />
*plus a possible addition of 4 cups of water during cooking time<br />
<br />
Mix together and bake for 6-8 hours at 275-300 degrees (depending on your oven). Add water over the course of the cooking time if beans are looking thick.Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com1tag:blogger.com,1999:blog-7090283324416526823.post-13942228851093457942012-01-13T05:41:00.000-08:002012-01-13T05:41:07.953-08:00Back in Action<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ozRlX2zHTyygHn6OchiHx_TaqVao3NjPOZOLPj_kvjBasjxb5I1cxlgbpTNJR1ItYzj8wHzoeRG6QbZDxuhGnG7Bnuwi2YYj37VGo6XEXDxJwveNYfeVYCrgX7LmaG4X8enuotGnfBkN/s1600/DSCF0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ozRlX2zHTyygHn6OchiHx_TaqVao3NjPOZOLPj_kvjBasjxb5I1cxlgbpTNJR1ItYzj8wHzoeRG6QbZDxuhGnG7Bnuwi2YYj37VGo6XEXDxJwveNYfeVYCrgX7LmaG4X8enuotGnfBkN/s320/DSCF0077.JPG" width="320" /></a></div><br />
<br />
Hoo-boy. Wasn't sure of the last time I posted and realized I still had a Christmasy entry! Those cookies sure were good, but I've got to get back on the training regiment. Hard to be motivated during these hibernation months.<br />
<br />
I've also just returned from Florida with the family. Sigh...ten days filled with bike rides on the beach, long walks collecting seashells and surmising other sea creatures that came in with the surf. Not to mention frosty, thirst-quenching beers on the pier with good company. Missing it so much.<br />
<br />
But onwards and upwards!<br />
<br />
I have signed up for a spring race in May so I have something to pull me through these next three months of indoor training. Wind trainer, weights, squash...I'm hoping to mix it up to fight off boredom as well as lax muscles and extra bike weight that won't help me climb those hills come thaw time.<br />
<br />
To keep with this theme, I am doing my best to eat clean. My sister-in-law (Hi Denise-ee!) passed this along and I couldn't believe it was on the clean eating list. It is a great way to transition me from Florida back to Ontario.<br />
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I will credit Clean Eating Magazine for this one (and Denise of course!): <br />
<div class="Intro"><h2> Baked Lobster & Brie Dip </h2><div class="Excerpt"> This is a decadent and rich dish that no one will guess is clean! When shopping for ingredients, purchase fresh-cooked lobster from your local fishmonger. </div><div class="Attributions"> By Joanne Lusted | Photo: Donna Griffith </div><div class="Attributions"> </div></div><div class="ImageAndProperties"> <div class="Image"> <img height="400" src="http://agilityfiles.cleaneatingmag.com/RecipeImages/LobsterDip_article.jpg" width="398" /> <a href="http://agilityfiles.cleaneatingmag.com/RecipeImages/LobsterDip_article.jpg" id="ctl00_MainContentArea_ctl02_ZoomIcon" title="Baked Lobster & Brie Dip"> <img class="ZoomIcon" src="http://mediafiles.cleaneatingmag.com/20120110/img/Modules/Article-Image-Zoom.png" /> </a> </div><div class="Properties"> <b></b><br />
</div></div><h3>INGREDIENTS:</h3><ul><li>2 tsp olive oil</li>
<li>2 cloves garlic, minced</li>
<li>6 cups baby spinach, lightly packed</li>
<li>1 cup shredded part-skim mozzarella cheese</li>
<li>1/2 cup nonfat plain Greek yogurt</li>
<li>1/2 cup low-fat plain cream cheese, softened</li>
<li>1 tbsp fresh lemon juice</li>
<li>Pinch ground cayenne pepper</li>
<li>1 1/2 cups chopped cooked lobster meat</li>
<li>1 1/2 cups low-fat Brie cheese, diced (about 7 oz)</li>
<li>2 tbsp each chopped fresh chives and flat-leaf parsley</li>
<li>Sea salt and fresh ground pepper, to taste </li>
</ul><h3>INSTRUCTIONS:</h3><ol><li>Preheat oven to 375°F. In a large skillet, heat oil on medium-high. Cooking in batches if necessary, add garlic and spinach and cook for 1 to 2 minutes, until spinach is just wilted. Transfer to a colander, allow to cool for 2 to 3 minutes and gently press to drain excess water. Cool to room temperature and transfer to a large mixing bowl. Set aside.</li>
<li>Add mozzarella, yogurt, cream cheese, lemon juice and cayenne to the bowl of a food processor and pulse until thoroughly combined. Using a spatula, scrape cheese mixture into bowl with spinach. Stir in lobster, Brie, chives and parsley. Season with salt and pepper. </li>
<li>Transfer dip to a shallow ovenproof casserole dish and place dish on a baking tray. Heat in oven for 15 to 18 minutes, until hot and bubbling. Remove from oven and let rest for 3 to 4 minutes. </li>
</ol>Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0tag:blogger.com,1999:blog-7090283324416526823.post-37734670528399865012011-12-16T05:03:00.000-08:002011-12-16T05:03:50.924-08:00Christmas CookiesWow...only nine days until Christmas. I'm getting giddy! My kids never let me forget how much closer we get to the big day every morning as they move the little candy cane across our festive calendar.<br />
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Recently, a generous group of ladies got together and baked cookies for the local boys' group home. What a wonderful way to wrap a mother's love in home baking; a treat these boys don't experience often.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHj2k77iQyiCXshzJdNy4uwcc1JIr6M7citjAPNeF9goXZwmzJS4NOALJ7G7N38R2n6YdMzj4SNECv8V-Rh_5u4AGG0elHW0ooTVKKUWnle-BGfHWMQao5wme-09uIuOqB5DsJXp-r-6I/s1600/P1011972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHj2k77iQyiCXshzJdNy4uwcc1JIr6M7citjAPNeF9goXZwmzJS4NOALJ7G7N38R2n6YdMzj4SNECv8V-Rh_5u4AGG0elHW0ooTVKKUWnle-BGfHWMQao5wme-09uIuOqB5DsJXp-r-6I/s320/P1011972.JPG" width="320" /></a></div><br />
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I will leave you with one more Christmas Cookie recipe as we head into the last few prep days before we enjoy family, friends and the celebration to come.<br />
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If you'd like to have a Christmas story tug at your heart strings, go <a href="http://www.agreatplace.ca/index.php?id=26">here</a> to read how a little boy found hope and kindness over sixty years ago.<br />
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Peace. Be kind to another today.<br />
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<div style="color: #990000;"><i><b><span style="font-size: large;">Soft Christmas Cookies</span></b></i></div><br />
3 3/4 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 cup unsalted butter, room temperature<br />
1 1/2 cups white sugar<br />
2 eggs<br />
1 tablespoon vanilla extract<br />
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Blend all ingredients in mixer. Cover dough and chill for two hours.<br />
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Preheat oven to 400 degrees. Roll dough out to 1/4" thickness. Cut in desired shapes and bake for 8 minutes on greased cookie sheet or parchment paper.Traceyhttp://www.blogger.com/profile/06904242597637416501noreply@blogger.com0