Cookies and Catwalks

Slow Cooker Taco Soup

2012-02-15T11:22:00.000-08:00

Hoo Boy. Been a while since I've posted.

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!).

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.

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!

photo by Catherine Ford Malaga on Flickr

Slow Cooker Taco Soup

1 onion, minced
1 can black beans
1 can pinto beans
1 can whole kernel corn (drain the water)
1 8 oz. can tomato sauce
1 beer
1 large can diced tomatoes
1 4 oz. can green chilies (in the taco section)
1 package taco seasoning
3 skinless, boneless chicken breasts

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:

Shredded Old Cheddar Cheese
Sour Cream
Crushed Tortilla Chips
Chopped Cilantro
Chopped Avocado (my fave!)

Homemade Baked Beans

2012-01-18T11:36:00.000-08:00

What is this, you wonder?

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.

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.

A lesson was learned, or at least a parent can hope.

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.

photo by kicthenroadie on flickr

Grandma Anderson's Baked Beans

1 lb. white navy beans (soaked overnight then rinsed well)
1 cup Ketchup
2 tsp. baking soda
1 cup diced onions
1 pkg. bacon - fried and chopped
3/4 cup brown sugar
1/4 cup vinegar
1/2 tbsp. dry mustard
salt and pepper to taste
*3 cups water

*plus a possible addition of 4 cups of water during cooking time

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.

Back in Action

2012-01-13T05:41:00.000-08:00

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.

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.

But onwards and upwards!

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.

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.

I will credit Clean Eating Magazine for this one (and Denise of course!):

Baked Lobster & Brie Dip

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.

By Joanne Lusted | Photo: Donna Griffith

INGREDIENTS:

2 tsp olive oil
2 cloves garlic, minced
6 cups baby spinach, lightly packed
1 cup shredded part-skim mozzarella cheese
1/2 cup nonfat plain Greek yogurt
1/2 cup low-fat plain cream cheese, softened
1 tbsp fresh lemon juice
Pinch ground cayenne pepper
1 1/2 cups chopped cooked lobster meat
1 1/2 cups low-fat Brie cheese, diced (about 7 oz)
2 tbsp each chopped fresh chives and flat-leaf parsley
Sea salt and fresh ground pepper, to taste

INSTRUCTIONS:

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.
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.
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.

Christmas Cookies

2011-12-16T05:03:00.000-08:00

Wow...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.

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.

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.

If you'd like to have a Christmas story tug at your heart strings, go here to read how a little boy found hope and kindness over sixty years ago.

Peace. Be kind to another today.

Soft Christmas Cookies

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

Blend all ingredients in mixer. Cover dough and chill for two hours.

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.

The Big Picture

2011-12-08T05:30:00.000-08:00

The Big Picture by Tracey Green

On this day, I am a busy mother of three. Some say I look too young to have a one-year-old balanced on my lap, bustling and squirming about. But I am not. I am thirty-two.

My arms would be free to eat my dinner the waitress has set before me if my baby boy would be happy to sit in the restaurant's sticky high chair. But he wants to sit with Mommy.

Across the table, my four year old colours with her crayons. Drawing, scribbling, running out of space on the back of her children's menu. She eyes a fresh square of white on her three-year-old brother's page and stabs her crayon at it, smearing it with navy blue. He shrieks. Daddy is reaching, grabbing, managing the scene. He sits in front of a cold hamburger that was served piping hot and juicy moments ago.

The baby reaches for my fork. I say thank you as I try to pull it from his hands. He squeezes hard but his grip loses the battle and I place 'forkie' far from his view.

I have spilled my drink in my efforts to save his life from the fork. My husband grabs napkins and throws them on the spill while still helping our other son squeeze too much ketchup onto his plate.
I look across the table at my mate. My date for the evening. It is chaos. We once had conversations that could finish; when words were not assassinated with buck-shots of screeches, screams and mini emergencies. I am tired. I miss him. And I need a break.

I want the opportunity to blow-dry my hair and look somewhat fashionable. I want to wear a shirt that doesn't have goop on it. I want to dine in a place that doesn't have plastic cups with cartoon animals on them. I want to order something that looks like art; so beautiful that I would stare and appreciate the fresh mountain of garnishes that cascade down into my plate like a beautiful fountain, just for me.
And the entree would be hot when I put it in my mouth.

My senses bring my thoughts back to the table. A waft of something non-food related travels up my nose. It's my bouncing baby boy, jumping up and down on my lap while my hands hold tight under his chubby little arms. His diaper's fresh deposit breaks my day-dream of a fancy meal.

My face must say a thousand, unspoken words. Words that all Moms know but seldom share.

An older woman comes over to our table. She carries in her hand three lollipops that came with her bill; their bright colours showing through the cellophane wrappers.

"I thought your kids may enjoy these since we won't eat them," she says, handing them over to me, but my hands are full and I can't take them from her.

She places them on the table. She smiles at the scene before her in a way that tells me she gets it. Every part of it.

"You know, they're not ours for keeps. They're only on loan to us for a little while," she says.

I look up at her. She's got my full attention. I stare at her, not quite understanding her point.

"We think children belong to us, but they don't. We only get to borrow them for a short time. I lost mine at forty-seven. Enjoy the time you have. Enjoy all of it."

I don't know if she means she was forty-seven when she lost her child or if her child was forty-seven when they left this world. But as every parent knows, it doesn't make a difference to her story. They're forever our babies, no matter the age.

I remain speechless as she walks away, the lollipops left behind. I hug my baby tightly into my chest and tears brim as I take in my family and the craziness that eminates from our little booth. My diminished attitude has transformed to gratitude. The small things give way to the bigger picture that I lost in the moment.

I whisper thank you to the space above me.

Today, I am forty. Life is busy in lots of different ways from then. And in some ways, the craziness seems the same. Yet I have never forgotten that mother's words from our fleeting encounter: My children aren't mine. I am just entrusted with this gift to care and love them.

When things get chaotic and parental frustrations seem insurmountable (we're coming into the hormonal years now), I remember that day in the restaurant when a stranger came in and out of my life for only a minute and calmed my world.

I keep with me the realization of how boring 'manageable' would be and that a tough time is still time together.

Laura's Snickerdoodles

2011-12-06T15:05:00.000-08:00

Still in Christmas baking mode and these were so easy to make. Lovely Laura G. thought to share this recipe with me when I was on the hunt for another Christmas cookie. Thanks again, Laura!

Laura's Snickerdoodles

1 cup Butter
1 1/2 cups Sugar
2 eggs
2 3/4 cups Flour
2 tsp. Cream of Tartar
1 tsp. Baking Soda
1/4 tsp. Salt
2 Tbls. Sugar
2 tsp. Cinnamon

Cream the butter and sugar together and add eggs, blending thoroughly.

Sift together flour, cream of tartar, soda and salt and add to egg mixture. Mix well. Form into 1 inch balls.

Combine the remaining sugar and cinnamon. Roll balls in mixture and place two inches apart on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes or until lightly brown.

Orange Chocolate Chip Shortbread

2011-11-24T17:12:00.000-08:00

Christmas Cookie Time! Here's one that is new to us this year but we all love it. Going to make more.

Adam says Santa likes extra chocolate chips so we added a little more.

Orange Chocolate Chip Shortbread

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, soft (room temperature)
1 cup white sugar
4 teaspoons grated orange peel
1 teaspoon orange extract
2 egg yolks
6 tablespoons cream (I used half/half)
2 cups chocolate chips

The original recipe called for mixing the dry ingredients, and then adding them into the mixed wet ingredients...blah, blah, blah. I just threw all of the above into the mixer and they turned out fine.

Roll into balls, then flatten with palm of your hand. Bake 10 minutes at 350 degrees. Merry, merry!

Roasted Radishes and Beets with Blue Cheese

2011-11-20T11:39:00.000-08:00

I was searching the web and came across something I've never heard before: roasting radishes.

Have you ever roasted a radish? I highly recommend doing this. The flavour was dee-lightful!

I ended up tossing these babies in with a few other things as it transformed into my lunch. I absolutely loved this and what do I do when I try something new and love it? I share it. That's just how I roll. :)

You're lookin' at my lunch.

Roasted Radish and Beet Salad

Beets; with skins but greens and roots removed
Radishes
Olive Oil
Minced Garlic

Crumbled Blue Cheese
1 lime
Salt to taste
Cracked Black Pepper to taste

Take a piece of aluminum foil and place beets on top. Drizzle with olive oil and sprinkle with minced garlic. Wrap them up to form a little packet of goodness. Be sure the steam cannot escape. Repeat for the radishes.

Place both packets in 400 degree oven for 1 hour. Remove from oven and let cool for a moment. Take a paper towel and rub the beets, removing the skin. Slice and place in bowl.

Add roasted radishes to bowl. Top with crumbled blue cheese, salt and pepper. Squeeze a lime wedge over mixture and toss.

Enjoy!

London Broil

2011-11-13T06:00:00.000-08:00

photo by tabby mom jen on flickr

I was recently asked to post more slow cooker recipes (Hi Scotty!). So here is one we love and make pretty often. When I first read the ingredients, it kind of grossed me out; the mixing of two different soups. But this really is at the top of our list and I urge you to give it a try. If you like roast beef and gravy, you'll love this one.

London Broil

1 Flank Steak (some people have used striploin steaks)
1 can cream of mushroom soup
1 can tomato soup
1 package onion soup mix

Place flank steak in bottom of crockpot. Mix two soups together and pour over top. Sprinkle with onion soup mix.

Cook on low for eight hours (or low on 4 hours). Serve with mashed potatoes. Lots of gravy!

Remembrance Day

2011-11-11T03:26:00.000-08:00

Today, I dedicate this page to all who gave their lives for our freedom.

www.agreatplace.ca

Cassette Tapes

2011-11-07T09:02:00.000-08:00

photo by dubassy on flickr

I was driving along the side of the road the other day in rural, northern Ontario.

I saw a familiar sight but upon its discovery, I realized just how long it's been since I've come across said sight.

It was an endless stream of cassette tape, set free from its plastic encasement. Grabbed by nature's thorny twigs and roadside weeds, this ribbon waved to me as I drove past, glistening in the sunshine.

It seemed to enjoy its unburdened, new form...unreeled from the little circles of teeth that once allowed it to have a continuous voice in someone's retro player.

I wonder how it got there? I wonder whose vocals were engrained on its surface? I'm thinking Neil Diamond. How do I know? I just have a feeling. I'm just 'hooked on it'.

The last time I saw reckless streams of tape enjoying the outdoors was probably in the eighties or early nineties as we abandoned this technology (which is coming back, by the way).

I know it's litter. And that it's wrong. But you know what? I liked it. I felt like I was driving by an old friend as he waved me on my way. Goodbye old friend.

Slow Cooker Banana Bread

2011-11-04T11:27:00.000-07:00

What?! Banana bread in the slow cooker?? That's what I said! I have yet to try this one, buy my friend Cathy says it's a great recipe: quick and delicious.

So to round off a week of crockpot craziness, what better way to end with dessert. Thanks to Cathy for sharing her day off with us where she cooked, cleaned, baked and organized. What a lucky family to come home to all of that.

Okay, I must admit...Cathy's bread looks more like meatloaf. But I bet it's as good as she says!

Cathy's Slow Cooker Banana Bread

6 Tbsp. softened butter
2/3 cup white sugar
1 egg
4 mashed bananas; the riper, the better!
1 1/2 cups flour1 tbsp. cocoa
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate chips

Cream butter and sugar in a bowl. Beat in egg. Add banana. Mix.

Add remaining ingredients and stir. Put into greased loaf tin (any that will fit into your crock pot). Tin is not to touch the bottom of the pot. I use two mini tart foils upside down and place the pan on them. Put a paper towel over the pot under the lid. Place a toothpick between the pot and the paper towel.

Cook on high for 2 hours and 15 minutes. Do not lift lid during the first two hours!
Let cool for 20 minutes before eating.

Beef Curry

2011-11-02T04:10:00.000-07:00

I am on a slow cooker mission lately. So the ones I try and like, I'll post here. I whipped this up yesterday and when I came in the door from the office, its aroma throughout the house greeted me with a warm welcome.

photo by katandkim on flickr

Slow Cooker Beef Curry

2-3 lbs. Cubed Stewing Beef
1 large, chopped onion
2 teaspoons curry powder
1/2 teaspoon garlic powder
2 tsp. beef stock powder (I just poured in some beef broth)
salt and pepper
3 Tbsp. flour
15 ml. tomato sauce
2 Tbsp. ketchup

Easy-Peasy: Dump all ingredients in slow cooker, except for tomato sauce and ketchup. Stir all around, being sure to coat beef in flour and spices. Pour tomato sauce and ketchup over top.

Cook on low for 8 hours. Serve over whole wheat egg noodles.

Slow Cooker Chicken and Dumplings

2011-10-26T03:47:00.000-07:00

photo by Dave Hester on Flickr

As I bound from each task during the day, I'm finding it more and more difficult to get dinner on the table. Here's how a conversation transpired between me and my calendar as of late:

Calendar: Haw-haw! Look how full of red dots I am!
Me: Yeah, gotcha. But I'm on it.
Calendar: Time to do away with your insistence to have family sitting around the table for dinner.
Me: Uh, is that threat?
Calendar: Not a threat, per say. Just sayin'...there are such things as drive-thrus. Get with the times.
Me: Never! As a kid, even my three wild brothers insisted we have dinner together every day. And they're down-right nutty.
Calendar: Just don't see it as a possibility, working Mom of three. Only so many hours in a day.
Me: I refuse to give up!

So for all you busy parents out there, this is a great dinner on the quick. Turned out awesome. Five thumbs up all around.

photo by makelifedelicious

Slow Cooker Chicken and Dumplings

5 skinless, boneless chicken breasts
3 cans low fat cream of chicken soup
1 can low fat cream of celery soup (or chicken. I just like the celery)
2 tbsp. butter
1 red onion, minced
2 teaspoons poultry seasoning
2 teaspoons thyme
palmful of chopped fresh dill
some chopped carrots, as much as you like
some frozen peas, as much as you like
throw in some chopped celery too, if you feel the urge
salt and pepper to taste
chicken broth; about 1-2 cups
1 tube of refrigerator biscuits

Place all ingredients in slow cooker, except biscuits. Simmer on low for 6-8 hours. In the last couple hours of cooking (it calls for 30 minutes but I find you need longer), rip pieces of dough into small chunks and throw them on top of the chicken mixture. Simmer until no longer doughy.

Now go get those kids off to their dojos / hockey rinks / music classes / youth groups!

Fall Food

2011-10-19T05:27:00.000-07:00

photo by chardeniii on flickr

My muslces ache as I lay stomach-down on the hot, interlocking brick that frames our pool. I stretch my arms out before me and survey my hands covered in hedge trimmings and dirt; a result of yardwork and garden clean up. I slip them over the pool's edge and into the water.

Despite this unseasonably hot day, the icy temperature shocks my skin as the clippings float away, down to mix with the other dead creatures of the season that rest lifelessy at the bottom. My hands are shaking due to handling multiple gas-powered lawn tools and the still water is a calming welcome.

The work of a hammer is going on in the distance. Four of them, in fact. The kids (today I'll call them SG, Stitch and Geddy) are busy helping Music Man build a shed. They're proud to sport their leather tool belts buckled at the smallest notch. I think they like wearing them more than putting them to use, but when that shed is complete, they'll take pride in all the work, I'm sure. Stitch often stands back and is amazed at how this entire structure started from just one board and one nail. Geddy is begging to have a turn climbing up to the rafters.

I enjoy this time of year when we seem to be back in project mode until the next round of summer fun befalls us. Music Man is sad about the falling leaves. He loves summer and is trying to keep his grumpiness at a simmer for my sake.

Here is a seasonal harvest veggie dish that is a great side for any meal and a perfect compliment to this time of year. I prefer it on its own with garlic bread on the side. It's a 'make ahead' recipe. Also, there is a lot of chopping so I had the food processor help me out with the onions and carrots (my own power tool for the kitchen).

photo by kattebelletje on flickr

Roasted Veggies

Veggies
8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Dressing
1/2 cup olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

In a large bow,l mix zucchini, eggplant, carrots, tomatoes, onions and peppers. In a smaller bowl combine oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper.

Cover and chill overnight.

Preheat oven to 400 degrees F (200 degrees C).  In a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Tammy's Famous Sour Cream Crust

2011-10-07T07:40:00.000-07:00

This is a follow-up from the last post. Tammy's pie crust was demanded by all! So here it is. Happy Thanksgiving!

Tammy's Double-crust
Sour cream pastry

2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1/4 cup ice water
3 tbsp sour cream

In a large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

In a liquid measure, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little water if necessary, until ragged dough forms.

Divide in half, press into 2 discs. Wrap and refrigerate for about 30 minutes (or up to 3 days, I like to make ahead).

Apple Pie Winner

2011-10-05T04:45:00.000-07:00

So...my friend, Tammy, needed to kick some serious ass in a Hockey Mom Apple Pie Competition. I personally hadn't tried this one out myself, but my Grandma had passed it on to me. Someone from her home town had won a $25,000 prize with this recipe. So I gladly passed it on to help Tammy gain serious bragging rights that, I'm sure, will last all winter long. Here is her story:

photo by Tammy

Well Chef-boyar-Green, you did it again!

I've been making apples pies for years and when asked to join an apple pie competition between the hockey Moms last weekend, I got a little nervous but agreed. Now, my sour cream crusts are to die for, but I knew the apple mixture needed 'something' to kick butt.

Who do I always turn to but the greatest Chef/Mom in the world for her advice and fantastic recipes! This pie was a hit! I was the hands down winner. I was the envy of all the Moms. After the Dads were licking their plates, this created a bit of curiosity from the Moms. After they tried the pie themselves, they were soon conspiring to disqualify me for all sorts of reasons (all in good fun of course) like using caramels was cheating or I didn't tell anyone I was using cream cheese.....it was so much fun.

Now, I know by the looks of the pictures, I have to work on my lattice crust but it was made before a very early game and kept warm for the parents to try while at its best!

Thanks again Tracey!

$25,000 Apple Pie Winner

Filling: 1 cup sugar, 1/3 cup flour, 2 tsp. lemon rind, 1/4 cup lemon juice, 6 apples. Combine in saucepan and cook until thick.

Topping: 8 oz. cream cheese, 1 egg, 1/3 cup sugar. Whip together until smooth.

Caramel Sauce: 1/2 lb. caramels, 1/2 cup evaporated milk. Melt caramels with milk in double boiler. Keep on low heat to stay warm.

Line 15x10 rectangle with pie pastry on a piece of foil. Place apple filling on pastry. Drizzle with caramel sauce in wide strips over apples (thin with milk if necessary). Spread with cheese mixture between strips. Sprinkle with finely chopped walnuts and bake 375 degrees for 35 minutes.

Clean Eating Day 5 of 5

2011-09-30T04:36:00.000-07:00

Today is about adventure. Today is about new beginnings! Happy Friday to all. What a great day to breathe.

Clean Eating Day Five...

photo and recipe by cleaneatingmag.com

Mushroom & Radicchio Thin Crust Pizzetta

INGREDIENTS:

Olive oil cooking spray
2 cloves garlic, minced
2 cups cremini mushrooms, thinly sliced
2 tsp rosemary sprigs, finely chopped, divided
Sea salt and fresh ground black pepper, to taste
2 tsp cornmeal (if pkg specifies a grind, opt for fine, not coarse)
1 1-lb pkg store-bought whole-wheat pizza dough
1 tsp plus 1 tbsp olive oil, divided
2 medium plum tomatoes, diced
2 oz goat cheese, crumbled
3 tbsp white balsamic vinegar
1/4 medium radicchio, thinly sliced and soaked in cold water for 30 minutes
2 cups baby arugula

INSTRUCTIONS:

Preheat oven to 475°F.
Coat a large sauté pan with cooking spray and set over medium-high. Add garlic and mushrooms and sauté for 4 to 6 minutes or until tender, light golden brown in color and no liquid remains in pan. Transfer garlic-mushroom mixture to a bowl, season with 1/2 tsp rosemary, salt and pepper and mix well. Set aside at room temperature.
Line a large baking sheet with parchment paper and sprinkle with cornmeal.
Roll out pizza dough into a rectangular shape, as thin as possible, about 12 inches x 16 inches in size. Transfer dough onto baking sheet and brush with 1 tsp oil. Top pizza with remaining rosemary, tomatoes and cheese and season with salt and pepper. Place pan into oven and bake for 8 to 10 minutes, until crust is golden brown and crisp. Remove from oven and slice crust in half lengthwise, then cut each half into 6 pieces.
While pizzetta is baking, prepare dressing: In a small bowl, whisk remaining 1 tbsp oil into vinegar. Drain radicchio well and place into a large bowl. Add arugula and dressing to radicchio and toss well, seasoning with salt and pepper.
Top each pizzetta slice with radicchio salad and garlic-mushroom mixture, dividing evenly. Serve immediately.

Clean Eating Day 4 of 5

2011-09-29T04:25:00.000-07:00

To ride or not to ride. Not only is it soggy on the trails, it's extra dark this morning and I have no lights on my bike as I await a battery recall. What to do...what to do...

Today is Day 4 of Clean Eating. I'm beginning to realize just how far fresh ingredients can take a dish. Looking forward to assembling this popular, Greek meal. Serving a tossed green salad on the side.

photo and recipe by cleaneatingmag.com

Spanakopita Casserole

INGREDIENTS:

1 tsp olive oil
1 tbsp sweet red pepper, finely chopped
1/4 cup sweet onion, finely chopped
3 large bags fresh spinach (9 oz each) or 36 cups loosely packed spinach
1 tbsp fresh dill, finely chopped
1 tsp fresh mint, finely chopped
1 large egg white
1/2 cup feta, crumbled
4 sheets whole-wheat phyllo dough (13 x 18 inches each; Try: The Fillo Factory)
Olive oil cooking spray

INSTRUCTIONS:

Preheat oven to 375°F. Heat oil in a large sauté pan over medium-high heat. Add pepper and onion and sauté for about 2 minutes. Add spinach in batches, waiting 2 or 3 minutes between intervals; cover tightly and cook, tossing frequently, for about 15 minutes.
Drain spinach mixture in a colander, removing any excess liquid, before placing it in a large bowl; set aside. When spinach mixture is cool, mix in dill, mint and egg white. Then fold in feta until well blended. Set aside.
Working quickly, roll phyllo out onto a clean work surface. Carefully cut each sheet lengthwise into approximately 4 3-inch-wide pieces. (TIP: Or cut each sheet in half lengthwise, then half each of the 2 sections again to create 4 equal pieces.) Place 3 or 4 strips across the center of a 1 1/2-qt or 9 x 9-inch casserole dish misted with cooking spray, leaving about 3 to 4 inches of excess hanging over on both ends. The strips should be overlapping slightly. Mist strips with cooking spray. Turn the casserole dish clockwise and place 3 or 4 strips across the original layer, at a 90-degree angle. Mist strips with cooking spray. Continue turning and layering until all strips have been used, about 4 layers in total, misting with cooking spray after each layer.
Spoon spinach mixture into center of phyllo-covered dish. Fold phyllo hanging over edges into the center of spinach mixture, covering the top (no spinach should be visible). Mist with cooking spray.
Bake in preheated oven for 30 to 35 minutes or until lightly brown and crispy. Let casserole sit for 10 to 15 minutes before slicing. Cut into 6 pieces and serve. TIP: Phyllo can be cut with a knife, kitchen scissors or a pizza cutter.

Clean Eating Day 3 of 5

2011-09-28T03:53:00.000-07:00

Last night's supper was such a big hit. So surprised as it looked too healthy and I though for sure I'd be met with scowls from the kids. It turned out more like a low-fat falafel so I ended up being a supper hero in the end.

Day 3: today consists of trying to do some sort of workout since it's pouring rain and I won't be able to make it out on the trails. Perhaps Tennis? I don't know...Anyway, mealtime is all about Sweet and Sour Chicken.

photo and recipe from cleaneatingmagazine

Sweet and Sour Chicken with Brown Rice

INGREDIENTS:

1/3 cup low-sodium soy sauce
2 tbsp raw honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper flakes
1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
1 small yellow onion, chopped (about 3/4 cup)
1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
12 sprigs fresh cilantro, chopped (about 1/4 cup)
1 1/2 cups cooked brown rice, optional

INSTRUCTIONS:

In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.

Clean Eating Day 2 of 5

2011-09-27T03:38:00.000-07:00

Right now, I'm up earlier than usual. Have to drive four girls to the train station so they can participate in WE Day. So excited for them to have this experience! A full schedule of positivity and engaging speakers for youth. Before I head out, here is day two of clean eating:

recipe and photo by cleaneatingmag.com

Greek Salad with Whole Wheat Pita

INGREDIENTS:

2 6-inch whole-wheat pitas
1 English cucumber, unpeeled and chopped
2 medium tomatoes, seeded and chopped
1/2 red onion, chopped
1 15-oz can low-sodium chickpeas, rinsed and drained
1/3 cup fresh parsley, chopped
1 tbsp extra-virgin olive oil
3 tbsp lemon juice
Fresh ground black pepper, to taste
2 oz low-fat feta cheese, crumbled
Paprika for garnish

INSTRUCTIONS:

Preheat oven to 350°F. Cut each pita into 4 strips and cut each strip into 1-inch triangles, splitting apart the 2 “sides” of the pita as you cut. Spread on a baking sheet and toast in oven until pita is crispy, about 10 minutes, tossing once.
In a large bowl, combine cucumber, tomatoes, onion, chickpeas and parsley. Add oil, lemon juice and pepper; toss well. Add feta and toasted pita and toss again. Garnish with a dash of paprika and serve immediately.

Clean Eating Day 1 of 5

2011-09-26T04:50:00.000-07:00

photo by floater yaya on flickr

Good Monday Morning to you all! I woke up this morning with a mission in mind: to do 'clean eating' for the next five days. I just feel this ole' bag 'o' bones needs a good kick-start (I can call myself that now since I'm leaving the thirty-somethings on Friday). Looking forward to living life with a finely tuned engine this week!

Yes, this ole' gal is going to need some extra help in keeping up with the young ones on the trails. Even my bike is feeling its age and I've started to shop around for another one. So change for the better is in the air.

And it starts in my kitchen. I invite you to join me on this mission.

photo by cleaneatingmag.com

Meal #1: Ricotta and Spinach Frittata

8 egg whites
1 large egg
1/3 cup skim milk
1 tbsp. extra virgin olive oil
2 cloves garlic; minced
1 white onion, thinly sliced
4 cups baby spinach
1/4 tsp each sea salt and ground black pepper
pinch of nutmeg
2/3 cup low-fat ricotta cheese

Preheat oven to 375 degrees. In a medium bowl, whisk together egg whites, large egg and skim milk until frothy.

Heat oil in cast iron skillet (or other ovenproof frying pan) on medium heat. Add garlic and onion. Saute for a couple minutes until softened. Add spinach to pan and cook, stirring frequently until wilted. Season with salt, pepper and nutmeg.

Pour egg mixture into pan and drop ricotta by the tablespoonful over top. Cook three minutes until eggs begin to set on the bottom. Transfer pan to oven and bake for 8 minutes or until eggs are firm. Cut into wedges and serve immediately.

Serve with sliced tomatoes on the side.

September Mayhem

2011-09-22T10:41:00.000-07:00

I guess the frigid weather of January is to blame for all September birthdays. Including my own. On top of all the celebrations, I find this time of year so crazy. The kids start up their activities, race season is ramping up, then will quickly crash. So many fun things, but busy nonetheless.

Dinners this week have consisted of whatever is on sale and whatever comes easy. So far, it's been tacos, chili and meatloaf (as you probably guessed, there was a special on ground beef). I figure I better raise the bar a bit and put some effort into a nice BBQ dinner while the weather is still being kind. Still has to prove quick and easy though. This one looks yummy:

photo by bon appetit

Grilled Chicken and Peaches with Chipotle Peach Dressing

1/3 cup peach jam
1/3 cup peach juice
4 tsp. red wine vinegar
2 tsp. adobo sauce from canned chipotle chiles (usually in the Mexican section by the taco stuff)
2 tsp. olive oil
1 tsp. chopped fresh cilantro
3 large peaches cut into 8 wedges (skin on)
4 chicken breasts

Heat up the grill. Meanwhile, stir jam with juice, vinegar and adobo sauce. Then add 2 tsp oil, cilantro. Transfer 1/4 cup of this dressing into a small bowl and use to brush on peaches and chicken. Sprinkle with salt and pepper.

Grill chicken until cooked through (about 7 minutes per side). Grill peaches until slightly charred (about 2 minutes)

Place chicken and peaches on plate and drizzle with the remaining dressing. Serve with salad.

Roasted Almonds

2011-09-15T08:38:00.000-07:00

photo by 'visit colorado' on flickr

Last night, I went for a ride in the forest with the DMBA and I rode my first trail covered in leaves. I'm not ready for what's to come quite yet. Need to spin my tires a while longer before I retire for the season.

Despite the sadness that sets in with the image of a motionless bike in the garage, I look forward to fall for many reasons. The crisp, cool air on a sunny day is my favourite kind of weather. The kids are back in school enjoying their new routine and catching up with friends. And this creates a domino effect. My house is clean and seems to stay that way for a bit longer. I have time for myself a little more. Looking forward to tackling some projects that have been shelved during the busy, summer months.

Also, friends are back in town from their vacations. Lots of catching up to do with good people.

I will leave you with this fantastic recipe that may not seem very exciting, but be warned. It's highly addictive. Handed over to us from my cousin Sandy, this is a perfect snack food. I also use it in salad instead of croutons.

Enjoy, my friends! Hope to catch up on all your news in the upcoming months.

photo by a2naphish on flickr

Roasted Almonds with Rosemary

1 lb. Raw Almonds
1 Tbsp. Butter
2 Tbsp. Fresh Rosemary, finely chopped
1 Tbsp. Brown Sugar
1 Tsp. Coarse Salt
1/2 Tsp. Cayenne Pepper

Preheat oven to 350 degrees. Arrange almonds in a single layer on a cookie sheet. Roast until lightly brown and fragrant, around 12-15 miniutes. Empty into bowl right away so they don't keep cooking while sitting on the cookie sheet.

In small saucepan, heat the butter until it sizzles. Remove from heat and add the remaining ingredients. Stir until sugar is dissolved. Add the almonds and lightly toss to coat completely. Cool to room temperature. IMPORTANT: when you toss the almonds with the topping, only toss briefly until everything is coated. Do not stir or disturb the almonds too much or the rosemary falls off and will not harden onto the almonds.

Store in airtight container in refrigerator for up to 1 month, but serve at room temperature.

Goodbye Muskoka

2011-08-22T07:24:00.000-07:00

photo by Harley James on Flickr

Today, I said my goodbyes to Muskoka.

As I awakened, but had yet to open my eyes, I thought I was still at home. When my eyelids fluttered and slowly took in my surroundings, I realize I am under the snug security of cozy cabin quilts with cedar logs encasing my morning's world. I peak through the blind that hides nature's early activities and immediately shoot out of bed upon realizing this is our last weekend in the Muskokas this summer.

I scramble out of my oversized T-Shirt and into my bathing suit, still a little wet from yesterday's dip in the warm waters. I tiptoe into the children's bedrooms, inviting them with whispers to join me for an early morning jet-ski ride on water so still, it mirrors the cloudy, blue sky with precision. They grumble and turn away, sinking themselves deeper into their blankets and wrestle their minds back to dreamland where their superpowers are real and not just make-believe.

It is early and the cabin is quiet. Grandparents, uncles, aunts and cousins sleep. I tiptoe back to my room and, without expectation, nudge my husband to come and join me on the water as I saunter out of the cabin and down to the dock.

I ready one jetski, untying the boater's knot and slipping it off the ramp when I hear him approach. My husband did roll out of bed and proves he is the smartest one in the cabin, aside from me, to take in this early morning gift. We untie the second jetski and we are soon off, keeping the engines at a low hum until the narrow channel opens itself up before us.

The vast lake is incredibly smooth, like glass, and the sky's image stamps a copy of itself atop the water. I open the throttle and break through the mist and it is like riding on soft pillows of air. I am floating on top of clouds rather than skimming water below them.

Once miles out from shore, I slow down then turn off my engine and pull the key from its socket. I float, listening to the water lap the sides of the ski. My husband pulls up and does the same. We sit and rock and say goodbye to a great summer at the cottage as the sun rises above the Canadian Shield. I relfect on the memories we made and I store them safely within my mind until old age threatens to steal them from me.

But I have a strong feeling that these moments --these summers with family and friends -- are much like the the Muskoka ground on which we play. Made of rock and unmovable.

Factory Workers' Chicken

2011-08-15T09:19:00.000-07:00

Right now, I'm listening to a gang of kids over at the house. Kid #1 is filming yet another movie to add to her list of creations. I'm trying to stay out of the way for fear of getting pummeled with whipping cream, jello and other assorted props I see laying around the 'set'.

Monday also comes with trying to get through laundry, a piled-up 'in' box from procrastination of last week's office emails, a bare-looking fridge. Trying to multi-task all these responsibilities all within the confines of working from home and sharing said work space with my little Steven Spielberg.

I'm also planning to join the group ride tonight. Looking to hit some hard hills to work off another summer weekend of over-indulgence. Can you blame me? We were in Montreal and discovering all the awesome flavours of that great, old city. Mmm, salmon bowtie pasta I will miss you.

Something fast for dinner. I have chicken thighs and other half-empty jars in the fridge. Saw this and it looked easy and reviews spoke highly of this one. Will give you the verdict after I hammer through the day. At least something hot will be on the table and I'll be able to load up my bike in time to feel the wind through my pony tail as I careen over logs and roots in this beautiful playground we call Earth.

photo by pollo campero on flickr

Factory Workers' Chicken

2 lbs. Chicken Thighs
1 Bottle Italian Dressing
1 Jar Salsa (2 cups)

Mix above together and marinate for at least two hours. Luckily, I'm trying this four hours before dinner time!

Remove chicken from marinade and grill for about 20 minutes. Serve with whatever you have in the fridge....I'm thinking rice and a salad.

Happy Monday All!

Breaking the Fast

2011-08-08T07:38:00.000-07:00

photo by made by moxie on flickr

Aaah, food. How I've missed you the past 36 hours. Gave my digestion system a well-needed break. What am I making for dinner then, you ask? Well, no better way to break a fast with a good ole' breakfast for dinner. Eggs, Turkey Bacon and some summer fresh tomatoes from the farm.

My Grandma used to whip up breakfast ahead of time when feeding a crowd and she had this great recipe for brunch. I will share it with you now as this is great for summer mornings at the cottage too.

(funny...I just reached for my Grandma's hand-written recipe collection and magically opened it to this exact page. Must be fate that you make it for your own crew!)

photo by cookincanuck on flickr

Grandma's Brunch Pie

2 cups Frozen Hash Browns
1/2 tsp. Celery Salt
3/4 cup Fresh Mushrooms
1/2 cup Chopped Onion
1/2 cup Chopped Green Pepper
5 Eggs
1/2 cup Milk
Pepper
1 Cup Shredded Cheddar Cheese
6 Slices Bacon, cooked and crumbled

Defrost and spread potatoes in even layer in glass casserole dish. Sprinkle with celery salt and stir.

Sprinkle onions, mushrooms and green pepper over potatoes. Beat together eggs, milk and pepper. Pour mixture over casserole. Cover loosely with foil and bake in oven at 350 degrees until set.

Remove from oven and sprinkle cheese over dish. Let stand until cheese is melted. Sprinkle with bacon.

Serves 6

Christie's Cheese Ball

2011-08-03T09:27:00.000-07:00

As you can tell, the food of late has been appetizers and snacky stuff to munch on while poolside or on the dock. I love appetizers for lunches and dinners! This cheese ball is not like any other I've had and very easy for dipping and spreading. Thanks to my fun-lovin' sister-in-law, Denise, who got it from her friend Christie. Thanks Christie!

photo by michaelkmak on flickr

Christie's Cheese Ball

1 pkg cream cheese
1/2 tsp mustard
3 tbsp sour cream
2 tbsp mayonnaise
dash of worcestershire sauce

Mix all of the above well and add:

3/4 c. chopped dill pickle
1/2 c. chopped green onion
1-1 1/2 c. shredded cheddar cheese

Mix all of the above well and roll into a ball.

Roll ball in a little extra shredded cheese and put in refrigerator.

Rahlen's Kale Slaw

2011-07-16T05:09:00.000-07:00

Good Morning Sunshine! What a great weekend with which to wake up! We're planning a day with friends and family on the boat then swimming and BBQ'ing to take us right into the evening.

Two days ago, I happened along a sampling of Kale Slaw from a thoughtful friend. It was amazing! So good that I found myself making it for said BBQ. I was also impressed with this Slaw because this member of the cabbage family is the superhero of healthy foods. For instance, Kale is:

An excellent source for beta carotene and Vitamin C
Also great for folate, calcium, iron and potasssium
Protects against cancer thanks to its bioflavonoids

That's right! Kale will transform you into a summer superhero! After powering up from eating this amazing slaw, go do something good for mankind! Like helping an old lady carry her beer to her car. But remember, "with great power, comes great responsibility".

What a Happy Salad!

Rahlen's Kale Slaw

-1 bunch kale
-1 clove garlic (finely diced)
-1/4 cup toasted pine nuts
-1/2 cup sundried tomatoes (preferably in oil) chopped
-1/2 cup fruity olive oil (I used half the oil from the sunddried tomatoes)
-3 tbsp. red wine vinegar
-salt to taste
-parmesean cheese to taste

Cut the spine from each leaf. It's the bitter part so you don't want. Just basically tear the leaves from the spine, then bunch the leaf up and chop into strips, then cut strips into smaller pieces. Place kale into large bowl.

Add all other ingredients and mix well. Let sit for 15min to let the flavours amalgamate. I actually tossed this the day before.

Avocado and Feta Salsa

2011-07-13T11:00:00.000-07:00

photo by abbsworth on flickr

Hello Summer Worshippers! I've missed you all! I promised I'd only post in the summer if I came across a delectable recipe that is absolutely worth sharing. Well, wait no longer because I definitely have just that.

What I love about this time of year is serving up dock-side munchies and quick appetizers so that we can get back to all the great stuff this time of year brings. Less time in the kitchen means more water-skiing, tubing, jet skiing, mountain biking, boating, fishing and swimming.

I had no trouble tripling and quadrupling this recipe for a large appetizer to serve a crowd.

Avocado and Feta Salsa

2 plum tomatoes - chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablesponn chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar

1 ripe avodado - diced
4 oz. crumbled feta cheese

Mix together first seven ingredients and sit in fridge for 2-6 hours. Prior to serving, peel and dice the avocado and toss in along with feta cheese. Serve with tacos and napkins!

Salad Dip Appetizer

2011-06-23T09:19:00.000-07:00

Oh, wow. Has it really been over a month since I've posted? Yipes! I have been spending lots of time on the bike in my spare time so life has been very good to me. I must say, cyclers are the most friendly, helpful people and I love the groups I've been riding with. Even better: I'm taking my boys out and getting them hooked on this fantastic sport. The daughter? Well, I'll have to hope she finds it in her own time if she so chooses.

I also had the chance to go to the Kensington Market on a field trip with the school. What great flavours and spices! I picked up Chocolate Tea, French Blue Cheese and Double Chocolate Scones. I'm already missing the authentic tacos we had on the sidewalk while listening to live music played a few steps from our table. Love visits into the city!

So that's a mini update on where I've been sandwiching my time between work and home. Where have these early summer months been finding you? I hope you've had the chance to also enjoy the great outdoors.

In honour of spending more time outside and less time in a hot kitchen, I will pass along a new favourite of mine.

This addictive appetizer/snack is one given to me by a friend (thanks Krissy!). It is perfect for these beautiful summer weekends that lay ahead.

Salad Dip Appetizer

Cucumber Dressing
One head lettuce; chopped small
Chopped Fresh Tomatoes
Chopped Onions (optional)
Sliced Black Kalamata Olives
Freshly Grated Parmesan Cheese
Tacos for Dipping (I like the lime ones!)

Take a 9x12 glass casserole dish and pour a small amount of dressing in bottom. Just enough to spread around and cover the bottom. You don't need a lot.

Layer all lettuce on top of dressing, then tomatoes, then onions, then olives. Sprinkle parmesan cheese on top and serve.

I don't know why this is so good. It's basically salad on a taco, but believe me, you'll want to inhale this!

Bocconcini Salad with Fresh Basil

2011-05-14T05:00:00.000-07:00

Now that the weather is nicer, you'll notice I haven't been around as much. Hitting the trails and spending less time in the kitchen seems to be the plan of late.

This quick, summer salad can be whipped up in an instant and is loved by all in my family.

photo by seamonkey mags on flickr

Bocconcini Salad with Fresh Basil

Grape Tomatoes
Mini Bocconcini Cheese
Balsamic Vinegar
Olive Oil
Fresh Basil

Toss the Tomatoes, cheese and basil together then drizzle with vinegar and oil - not too much! Told you it was easy.

Going back on the bike now! Enjoy these gorgeous pre-summer days.

Lemon Caesar Spinach Salad

2011-04-26T16:57:00.000-07:00

After Easter (and binging on my kids' chocolate stashes), I am on a salad kick. Thanks to many friends and family members for forwarding me their favourites! Here is one I made tonight and it was really fantastic.

photo by powerfulgood on flickr

Lemon Caesar Salad with Baby Spinach

Dressing:
3 Tbsp. fresh lemon juice
1 Tbsp. fresh orange juice
2 cloves garlic, crushed
1 Tbsp. Dijon mustard
1 Tbsp. Olive Oil Light Mayonnaise
2 tsp. anchovy paste (or 3 anchovy fillets, minced)
1 Tbsp. red wine vinegar
Salt and Pepper
1/2 cup extra virgin olive oil
1/4 cup grated parmesan cheese

Throw all of the above together. I let mine sit overnight so flavours could party and infuse together, but you can use right away also.

Toss with 1 lb. baby spinach, freshly sliced tomatoes, croutons and shaved bits of Parmesan cheese. I served this with whole grain flat bread toasted in the oven with olive oil and some marinated flank steak.

I hope this recipe finds you enjoying spring!

Turkey Scallopini

2011-04-16T05:03:00.000-07:00

Have I not posted this one yet? This is something I make often. My kids really love it. A recipe that was passed on to me by Denise, it's a dinner you can whip up pretty fast. I sometimes cook ahead, then just reheat when I get home from work.

photo by simply recipes

Denise's Turkey Scallopini

1 1/2# Turkey Scallopini cutlets (usually sold at Loblaws)
1/2 cup All Purpose Flour
4 Tbsp. Olive Oil
2 garlic cloves; minced (I use pre-chopped in the jar)
1 cup chicken broth
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. Capers
2 Tbsp. Fresh Italian Parsley

Pat turkey dry and dredge in flour. Heat half the oil in skillet over high heat (until hot but not smoking).

Saute turkey until browned on both sides and just cooked through (about 4 min.). Transfer to a platter and keep warm, covered. Repeat until all turkey cutlets have been browned and cooked. Set aside turkey.

Add remaining oil to the skillet and cook garlic until fragrant. Add broth and deglaze over moderately high heat, scraping up the brown bits from the pan. Boil until broth is reduced to 3/4 cup. Stir in lemon juice, capers, parsley and salt and pepper to taste.

Return turkey to skillet and heat through.

Waiting for the Trails

2011-04-05T04:57:00.000-07:00

Bike is tuned up. Wind trainer put away. Just waiting for the snow to melt. It's been months since I've careened down the trails in the forest and I nervously await to see just how much my riding has plummeted since the evil, fluffy, white stuff fell to the forest floor.

I am excited though. Whatever this season promises to bring, my sanity is within reach. Can't wait to spin the tires and get back to feeling normal again. I'll hit the road a couple times while I practice patience. But it just isn't the same.

Melt, snow. MELT.

Trail Update: Despite the thaw around town, there is still plenty of snow on the trails. But soon, people! Soon!

April Fool's Day

2011-04-02T14:25:00.000-07:00

Well, yesterday was a bit crazy. My daughter loves April Fool's Day better than Christmas. I think the worst part is having to forever be in "caution" mode. With every move I made throughout the day, I was insecure, hesitant and, well, scared!

In previous years, we've all been victims to eggs in our pants, saran wrap on toilet seats, garbage showering our heads, water poured from above, red milk, green milk, blue milk, aluminum foil in our beds...sadly, I could go on.

This year, Zac was more the target than me. Am I a bad mother because I was thankful it wasn't me??

Anyway, to honour Sam's day, I whipped up these refreshing drinks. I fooled her for only a moment, but she appreciated the attempt.

April Fool's Day Jell-O Juice

2 packages strawberry Jello
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Prepare jell-o according to directions on package. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into drink glasses and insert a straw in each. Refrigerate until set.

Adam's Smores Dessert

2011-03-23T10:25:00.000-07:00

Missing those summer campfires?

As I type this, we have been hit again with another load of snow at the end of March -- come on, spring! Where are you? I shouldn't complain. It was my fault for putting away the snow boots last weekend. Jinxed it!

Adam had a few of his friends sleepover and wanted to whip up a special dessert. I think this one is perfect for those of us who are missing those ooey gooey smores that we used to have back in the good ole' days when it was sunny and hot. Very kid-friendly for those who like to strut their independence in the kitchen!

Adam's Smores Dessert

1/3 cup unsalted butter; melted
1 1/2 cups graham cracker crumbs
1 12-oz. jar fudge topping
2 cups tiny marshmallows
1 1/2 cups skim milk
1 small package instant chocolate pudding mix
1 8-oz container of Cool Whip
(you'll have twice the amount you'll need)
1/4 cup miniature chocolate chips

Place graham crackers in an 8 x 8 baking pan. Add the melted butter. Stir with wooden spoon until mixed.

Take 1/3 of the cracker mixture out and set aside. Be sure that the mixture left in pan is spread evenly, pressing gently. Place pan in freezer for 10 minutes.

Place jar of fudge topping in microwave or heat under hot water. Pour the fudge topping over the chilled cracker crust. Sprinkle marshmallows on top of the fudge.

Pour milk in large bowl. Add pudding mix. Beat for 2 minutes. Add half of the Cool Whip (you won't need the other half - save for another use). Pour pudding mixture on top of the marshmallows.

Sprinkle top with remaining cup of marshmallows. Sprinkle reserved graham cracker mix on top. Adorn with mini chocolate chips.

Cover with foil and put in freezer. Serve when firm.

Mosaic Table

2011-03-20T13:45:00.001-07:00

Now that spring is here, I am eagerly waiting to get out in the yard and do some yard clean-up. I even dared to put the snow and ski boots away. I know I'm a little early on the draw, but what the heck. I'm done with winter, so I've decided to start living in spring mode despite what Mother Nature still insists on throwing our way.

Last summer, I shopped around for a garden dining table and I quickly discovered it is near impossible to buy one that does not come with chairs. I have twelve chairs from previous sets and I refuse to add more to our garage. My husband would kill me.

After a season of an unsuccessful table search (antique stores, garage sales, patio stores), our family decided to tackle a crafty project and make our own outdoor table. Even though I am not one for massive craft-type projects, I was excited about this idea.

So we are mounting a wooden board on top of an old kitchen table and creating a mosaic masterpiece. We purchased some stained glass in bulk and have enjoyed this March Break in getting it done.

The kids pitched in and designed some pretty cool illustrations. Samantha did a rose, Zac did a star and turtle, Adam did a skateboard and spelled his name. If you look close, you'll see a mountain bike on a forest trail and Jeremy added a guitar.

Now that all the tiles are down, we will begin sealing and grouting. I think it'll look pretty cool when it's all said and done. I can already picture the glass pieces glimmering in the sunshine.

Here's what we have so far:

Can you spot the mountain bike on the trail?

I spy Zac's peace sign and Jer's guitar (upside down)

View of Entire Table

Sam's rose (upside down), tree and sun

Zac's turtle and star, Adam's skateboard (upside down)

Now we're really looking forward to dining under a bright blue summer sky! I really hope it turns out. I'll snap a pic once it's grouted and mounted. By the way, we saved quite a bit of cash with this idea too!

Extra Fluffy Blueberry Pancakes and Waffles

2011-03-09T09:15:00.000-08:00

Last weekend, my boys took over the kitchen. Told me to get lost as they wanted to create the "most fluffy pancakes you'll ever see, Mom!". They even took pictures of their progress so that I could "put them on the blog".

Adam's Happy Face Blueberry Pancakes

So I let them sample independence until I was needed to explain what separating eggs meant. They were pretty excited at the whole 'yolk without the whites' concept. And, of course, I stuck around once they were in cook mode. But all in all, they were creating and whipping and beating the batter themselves.

They truly did do an awesome job creating their 'most fluffy pancakes ever!'. And it made for an interesting morning in our household. Is it too far off to envision these creations getting delivered to a certain Mom in bed on a Sunday morning perhaps?

Zac and Adam's Most Fluffy Pancakes and Waffles Ever

1 cup flour
1 tbsp. baking powder
1 cup skim milk
3 egg yolks
3 egg whites

In a medium bowl, mix flour and baking powder together. Stir in milk and egg yolks until smooth.

In your mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter very gradually.

Fluffy Egg Whites

Heat up your waffle iron or frying pan and spray with oil or coat with butter to prevent sticking. Scoop about 1/4 cup for each pancake or waffle. Cook on medium heat until little holes form on the top. That's when you're reading to flip! For blueberry pancakes, sprinkle blueberries on top before flipping to second side. Cook until lightly browned then serve with authentic Canadian Maple Syrup.

batter ready for egg whites

"will they get fluffy?"

Adam at the stove (I know it's Teflon, but it's low heat so that's okay!)

Zac's Waffles

Kid Approved!

How is this fair?

BBQ Pizza

2011-03-07T06:21:00.000-08:00

This weekend, we wanted to serve up some snacks for family movie night. Then I thought, why not make dinner the main feature?

So we decided it would be great to make our own homemade pizzas on the barbecue. Inspired by some background Italian music, they turned out fantastic. The kids had a blast and Jeremy and I refrained from our usual junk-food binge. Here's how the night went (scroll down to bottom for recipe):

Pizza Dough

Sam Tossin' Around Her Pizza Dough

Jeremy Prepping His Pizza

Uh...Where Did It Go?

Zac Tossing The Dough

Adam's Pizza Ready for the Barbecue

Grilling the First Side (Once you flip them over, add the toppings)

Zac and Adam Topping Their Pizzas


Adam's Pizza

Barbecued Pizza

1 package active dry yeast
1 cup warm water
2 cups bread flour
2 tbsp. olive oil
1 tsp. salt
2 tsp. white sugar

Dissolve yeast with warm water in a bowl. Let stand until creamy, about 10 minutes.

In mixing bowl, combine flour, olive oil, salt, sugar and yeast mixture. Stir to combine.

Use mixer with dough hook and mix until a stiff dough has formed. Cover and rise until doubled in volume; about 30 minutes (I usually dust the top with flour and then cover to prevent sticking. Let rise on floured counter surface).

Divide dough into sections for individual pizzas. You can shape using your hands, tossing it in the air, or rolling it out. We found tossing was fun, but using your fists and working them around the edge while holding worked best.

Once you finish shaping your dough, place pizza on top of plate that has been oiled (to prevent sticking). Oil the barbecue grill with olive oil as well. Place dough on grill being sure that the burners are set on low. Keep checking often to ensure you do not burn the dough. Once you have browned one side of the dough, flip over and place toppings on pizza while still on grill. You can also bring them inside at this point and place toppings on, then transfer back on grill. Keep at low heat until everything has melted and cooked through nicely.

Our Toppings of Choice:

Tomato Sauce

Freshly Chopped Oregano

Roasted Garlic

Diced Turkey Bacon

Olives

Mozzarella Cheese

Goat Cheese

Sundried Tomatoes

Diced Artichoke Hearts

Red Peppers

Kolbassa

Caramalized Onions

Mulligatawny Soup

2011-03-03T11:23:00.000-08:00

Spring is almost here! Can you taste it?

Well, I'm back! My family and I just spent two glorious, sunny weeks in Florida. Every day was a scorcher with the ocean inviting us into her warm waters. Aah, the beach!

Upon returning to our more familiar winter wonderland, I vow to get back in shape for the upcoming season. Whether bike races, marathons, 5Ks, adventure races or just plain bikini weather is your motivation to get it in gear, hats off to you (along with coats and mitts - hooray!).

Seems this is a tough time for all to stay motivated. The weather is bleak and February seems to have greedily sucked the last of our spirits, leaving us deflated, pale and Vitamin-D deprived. Even though I had a nice break in the Sunny State, it's hard to now be upbeat about basement workouts after biking along the beach with a dolphin as your riding partner 6 feet from your pedals. Sigh.

But I have seen the sunny side and was pleasantly reminded that ours is just a few short weeks away! I've been to the future and it's warm and fun and only an arm's reach away. After all - we've made it to March. If we can stay motivated every day for the next month, we've all made it to spring! Remember what that was like? Birds chirping from the treetops, the sound of slush melting into water and making its way down the sewers, winter boots finding spots in storage where the sneakers and crocs have been hiding out.

So I have to ask...

What is your fitness plan as we patiently wait for the snow to retreat? If we use March wisely, we will be able to greet spring with ambition, energy and enthusiasm! Please share as I'm looking to really mix it up and vow to try all ideas brought forward. What is your favourite workout? How do you keep it fun? This is my plan for March:

-interval workouts (alternating weights with sprints on the treadmill)
-spinning indoors (at least when my bike finds its way out of the shop)
-long walks with my doggie

My husband likes to:

-workout to Gilad
-Drum
-lift weights

Let's help each other make the best of the next 30 days!!

For now, I will leave you with a slow cooker soup that caught my eye with its fresh herbs. Sort of like winter meets spring!

Chicken Mulligatawny Soup

Translated, mulligatawny means: 'pepper water' in Tamil

photo by Melanie F. on Flickr

6 skinless, boneless chicken thighs
1/2 cup brown rice
2 garlic cloves; chopped
1 tbsp. curry paste, patted with paper towel to remove oil
2 tsp minced ginger (or more if you like!)
1 1/2 tsp. salt
1/2 tsp saffron threads
1/2 cinammon stick
2 cups apple juice (I know! Right?)
1/2 cup lite coconut milk
chopped green onion

Slice chicken into thin strips. Combine with rice, garlic, curry paste, ginger, salt, saffron and cinnamon stick in slow cooker. Pour int 5 cups water. Stir until mixed. Cook on low for 8 hours.

Stir in apple juice, coconut milk and green onion. Garnish with apple slices, cilantro and fresh lime if desired.

2011-02-15T05:38:00.000-08:00

I've been surfing the blog world lately and was actually looking for fellow mountain bikers. I came across Jon Earnshaw. Wow, this guy can cook!

Okay, we haven't chatted about mountain biking as of yet and I'm pretty new to his little piece of the blog world. But I had to stop and share what this guy is doing in his kitchen! Jon, do the people who work alongside you in Search Technology know about your master creations in the kitchen? One has to wonder.

Anyway, if you're looking for some great recipes (accompanied with step-by-step photos), please visit Jon yourself. Denise, this is right up your alley! And, boys? He is a BBQ master as well.

You can click here for one recipe that got my attention. You can also click on 'BBQ Recipes and Stuff' (which is listed under the blogs I follow). Isn't blogging awesome? Exchanging recipes with someone from across the world is as simple as a click of a mouse. Thanks, Jon, for sharing!

Some of Jon's food shots:

Yeah. Exactly.

Samantha's Berry Turnovers

2011-02-08T04:54:00.001-08:00

photo by the food group

These blustery winter days are keeping my kitchen pretty busy these days. The crockpot is in full swing and the baking sheets have rarely seen a day's rest. I'll have a lot of work to do on the bike when this month is over, that's for sure!

The kids are feeling the February blahs too. Sure, they're busy skiing and tobogganning and making the best of it, but I find them trickling into the house sooner than later, even if the snow is piled high and perfect for forts. A definite sign that spring is in the foregrounds of all our minds.

So if you find your kids stomping the snow off their boots and looking for an indoor activity, this recipe is perfect. Sam first brought this into our kitchen. She likes to serve them piping hot with ice cream on the side.

Samantha's Berry Turnovers

2 Frozen Pie Shells
Pie Filling of Your Choice (Sam likes Cherry)
Ice Cream

Defrost pie shells and remove from pie plates.
Place on counter and cut into four triangle sections. Place a spoonful of pie filling onto each triangle. Sometimes, Sam will add some fresh fruit in there as well (like blueberries).

Fold over and pinch the seams. Place turnovers on cookie sheet and bake for 20 minutes at 375 degrees. Serve with ice cream or whipping cream.

Teflon

2011-01-28T04:33:00.000-08:00

I'm hearing a lot about the harmful effects of Teflon lately (the slippery, not-stick coating on your pans). Usually, I take these scare tactics with a grain of salt and use my own instincts on what the media and government tell me is harmful.

But after looking at all the numbers, I have decided to switch to Cast Iron.

Dupont (the manufacturer) states that with Teflon, "significant decomposition of the coating will occur only when temperatures exceed about 660 degrees F (340 degrees C)".

But studies conducted by a university food safety professor revealed that the same non-stick pans reached 736°F in three minutes and 20 seconds.

I don't know about you, but when it comes to my health, I have a tendency to not put my faith in the manufacturer of the product. Call me crazy.

Why is Teflon hazardous? Dupont themselves have discovered that at least six toxic gases that include two carcinogens, two global pollutants, and MFA (a chemical lethal to humans at low doses) are released from their Teflon material. (Okay, I'll believe them on that one...)

This synthetic fluoropolymer of tetrafluoroethylene releases toxic particles and gases which contribute to a number of human illnesses each year, according to tests commissioned by the Environmental Working Group (EWG). (I'm not even going to get into the fact that our every-day cookware kills hundreds of household birds each year who are very sensitive to the fumes - weird.)

Also, the FDA has NO restrictions relating to this matter when it comes to cookware. Not good.

For now, I'm switching to Cast Iron which, if anything, may add more iron to your diet. If you have high iron levels, perhaps you'll want to switch to Stainless Steel.

Bought one yesterday for $30 and had our first meal with it last night. I loved it! Reminded me of my Auntie Alice and all of the cottage breakfasts she'd serve up with her heavy-duty cast iron pan. Not to mention the workout you get lifting one of these babies, wow!

Other pluses with cast iron:

Retains heat. Awesome for searing.
Heats evenly.
Nonstick if seasoned properly (I bought mine pre-seasoned)
You can pop it right in the oven
Awesome for pancakes (thanks, Auntie Alice!)
Inexpensive and lasts forever

cast iron photo by Trader Joe Omelette photo by sweater muffin on flickr

Chicken Stroganoff

2011-01-26T08:56:00.000-08:00

photo by gopic on flickr

Quick and Easy Chicken Stroganoff

This was nice and easy for a super busy day. It turned out pretty good and I'll definitely be making it again when I need the slow cooker to come to the rescue. Enjoy!

4-6 boneless, skinless chicken breasts
1/8 cup unsalted butter (thanks, Spanky!)
1 package dry dressing mix (I used ranch)
1 package light cream cheese
1 can cream of chicken soup
Whole Wheat Egg Noodles

Melt butter then add dressing mix. Stir to combine. Place chicken breasts in slow cooker. Pour butter over top. Set on lowest setting for 6 hours.

When chicken is done, chop in small pieces (I shredded mine right in the slow cooker). Add cream cheese and chicken soup and cook for additional 1/2 hour or so. As cream cheese melts, stir to combine.

Cook the noodles how you like and serve stroganoff over noodles.

Missing My Bike

2011-01-24T09:06:00.000-08:00

I'm really missing my bike today. He's strapped to his wind trainer; quiet but I doubt calm. He keeps looking over at me with this angry stare, wondering when his tires will see dirt again.

It's not as though I haven't taken him out lately. He's been to Joyride hangin' with his buds, but he tells me it's not quite the same. So in honour of my Giant Anthem, I am re-posting from the days when he and I were out frolicking in the forest. Good times. And they'll come around again.

Snakes and Ladders Pasta Salad

photo by susancvineyard on flickr

I just came back from an awesome ride in the forest. Two hours of climbs and fast descents but now I'm starving and it's too late at night to eat anything. So hungry!

It must have been a great ride because I'm craving a carb-filler like pasta. So here's a recipe that is extra yummy. It's got lots of flavours and colours that'll keep your taste-buds intrigued; including a grilled head of radicchio. You heard me! Grilled! It's awesome. Throw in some baby bocconcini with fresh basil and grilled sausage -- you can't deny that this is a winner.

So I've named it after one of the trails I just came from that also keeps the senses stimulated. Enjoy the ride!

Snakes and Ladders Pasta Salad

3 cups whole wheat penne; cooked and drained
1 clove garlic; minced
1/4 tsp. salt
1/4 cup extra virgin cold-pressed olive oil
3 tbsp red wine vinegar
1/4 tsp pepper
4 mild Italian sausage
1 each of red, yellow and orange peppers; sliced
1 head radicchio lettuce
1 container of mini bocconcini cheese
1/4 cup fresh basil, chopped

In bowl, whisk garlic, salt, oil, vinegar and pepper. Set aside.

Place peppers in a grilling basket for the BBQ. At the same time, place sausages on barbecue. Cook peppers until tender and charred and sausages run clear.

Cut sausages into bite-sized pieces and set aside. Toss peppers into dressing you had set aside earlier.

Cut head of radicchio lettuce in half, remove core and place on grill. Turn often until leaves are tender and slightly charred. About 5 minutes. Remove from grill and slice. Add this to the dressing and peppers.

Toss peppers, radicchio, pasta, sausage, bocconcini and basil together.

Laundry Grievance

2011-01-23T06:59:00.000-08:00

photo by kathleen hennessey on flickr

With this household running about 80 loads of laundry a month, I must state a grievance with my family.

Why, why, why must you people leave your clothes turned inside out as you undress?? I don't really understand the manner in which you take off your pants. When I strip down, my pants are still turned the right way, hence, when I do my laundry, they are easily able to be folded/hung.

With five people living in this house, turning pants and shirts inside out turns this mountainous chore into Everest. It takes two seconds to turn one pair of jeans inside-in and outside-out as you undress.

I started to leave these people's clothes turned inside-out, thinking as the kids wore each item, they would correct each article of clothing. Nope. They just wore them inside-out. Sheesh. At least this system would work with my husband, right? Wrong.

My husband devised a new strategy: leaving one pant leg inside-out and one pant leg outside-out. Can't fold it. Can't hang it up. He hates me.

I know what you're thinking. Why don't they do their own laundry?

Now that my children are approaching that age (one down, two to go), I see the light at the end of the tunnel.

With my husband, it all started when we first got married. He proved his incompetence with laundry after leaving 1,211 piles of clothes washed, dried and unfolded -- a wrinkled mass of crumpled cotton -- so I forbid him to enter the laundry room. After thirteen years, I'm starting to see I am the fool in this equation. Very well mapped out, Jeremy. It seems I suffer from a demented version of Stockholm syndrome. I just can't relinquish control of the laundry room to him in any way. So there it is. Very well played, indeed.

I have to ask: does anyone else empathize out there?

In honour of this post, I will share this great recipe. All five laundry-hazing people ate it and loved it. Of course they did. Because it's called:

Inside-Out Turkey Burgers

garnished with homemade pickles - yum!

5 slices turkey bacon, broken in pieces
1.5 - 2 pounds ground turkey
salt and pepper
2 teaspoons mustard (I used dijon)
1/4 cup old, sharp cheddar (I used Imperial)
1 tbsp olive oil
iceberg lettuce; chopped
tomatoes; chopped
dill pickles; sliced

Cook bacon in frying pan until crisp (4-5 minutes). Set aside.

Place ground turkey in mixing bowl with salt, pepper and mustard. Mix together then divide into four patties. Make a divot in each patty. Place some crumbled turkey bacon and cheese into each well. Seal these ingredients by working the meat around them. Be sure to completely cover them so they don't ooze out during frying.

Fry each burger until cooked through and no pink is showing.

Arrange chopped lettuce on plate and surround with sliced tomatoes. Place burger on top and garnish with sliced pickles. Serve ketchup and mustard on the side if desired.

I really thought my kids wouldn't like this without the buns, but they loved topping each bite.

dryer photo by 'mugglesdontscareme' on flickr

Chicken Marbella

2011-01-21T04:40:00.001-08:00

This is definitely worth sharing. In fact, my Mother came begging at the door for helpings of this one. Begging, I tell you!*

*very slight exaggeration

This post is attributed to a friend's dinner party (you can visit her yourself at Black by Popular Demand). She filled a casserole dish with ingredients that definitely love to party together. The sun-dried tomatoes were slam dancing with the olives and the chicken was skinny dipping with the wine and spices.

I will note the changes I made to her version, only due to the fact that I was short on some ingredients. It turned out just as good, but feel free to assemble whatever version you like!

Chicken Marbella

photo by lulu at home on flickr

6-8 Chicken Breasts; skinless/boneless
1 head of garlic, peeled and finely pureed (I use pre-chopped in the jar)
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar (I used aged white wine vinegar)
1/2 cup olive oil
1 cup sun-dried tomatoes (in oil)
1/2 cup pitted Spanish green olives (I used whole Kalamata olives; pitted)
6 bay leaves
1 cup white wine (I used cooking sherry)
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
(I used dried coriander; about 3 tbsp.)

I also added 1 can artichoke hearts; quartered (they were stupendous!)

In a large bowl, combine all ingredients except for chicken. Place chicken in shallow casserole dish; arranging in single layer. Pour marinade over chicken, cover and marinate in refrigerator overnight.

Bake at 350 for 45 minutes to 1 hour, basting frequently with pan juices.

We served this up with sauteed mushrooms and roasted red peppers on the side.

photo by laura pants on flickr

You're Welcome.

Pumpkin Cheddar Chipotle Soup

2011-01-18T04:32:00.000-08:00

photo by Dustin Lewis Images on Flickr

This recipe called out to me on a day that started with -25 temperatures. Brrr! It really hit the spot. You can use real pumpkin but I saved a lot of time using the canned puree. Enjoy!

Pumpkin Cheddar Chipotle Soup

1 small pumpkin or small butternut squash or 1 can pumpkin puree (not pie filling)
4 cups chicken stock
Extra virgin olive oil
1 large carrot, peeled and chopped
1 large onion, peeled and diced
1/2 tsp cinnamon
1 tsp coriander
1 tsp cumin
1 tsp smoked paprika
Honey
salt and pepper

3 tbsp butter
2 tbsp unsalted butter
2 cups milk
2 cups grated old cheddar cheese (I used half cheddar and half imperial)
2 small chipotle peppers in adobo sauce, chopped (found in Mexican section of grocery store)

Roast Pumpkin or Use Puree:

If using fresh pumpkin or squash, pre-heat the oven to 425°F.

Peel, seed and chop the pumpkin or squash, coat with olive oil, salt and pepper and roast until tender (apx. 45 minutes). If using canned pumpkin puree, skip these steps. Set aside.

Sautee

Heat 1 tablespoon olive oil in soup pot over medium-high heat. Sautée the carrot and onion for about 10 minutes. Season with nutmeg, cinnamon, coriander, cumin, paprika, a drizzle of honey, salt and pepper, to taste. Toast the spices, about 1 minute.

Food Processor:

Add the carrot and onion along with the roasted pumpkin or squash to food processor and puree with a splash of chicken stock. If using canned pumpkin, puree the onion and carrot together with some stock and stir in the canned pumpkin to combine. Set aside.

Make Cheese Sauce:

Wipe out the soup pot and return to heat. Melt the butter; whisk in the flour, then milk. Season with salt and pepper and thicken to coat a spoon. Stir in the cheese to melt, then add the chipotle peppers.

Final Step:

Stir in the remaining stock and squash or pumpkin puree mixture to the cheese sauce. Let simmer to thicken the soup.

Garnish:

It called for tacos to garnish with. I actually like to buy egg roll wrappers (in the produce section), slice them up in strips, drizzle with olive oil and bake on a cookie sheet until golden brown. They worked great in this soup!

Early Morning-Itis

2011-01-14T09:17:00.000-08:00

I have been cursed with early morning-itis.

Ever since I was a child (and perhaps a baby?), I would wake well before the rest of the household. I would search around for a silent activity that would keep me occupied while I waited for others to rouse from their slumber.

Take this morning, for example. I’m tiptoeing around my aunt’s somewhat familiar home, rummaging around the kitchen trying to find the necessary items for a bowl of cereal. I’ve been up for nearly an hour and a half while my aunt and uncle still dream soundly under their comforters.

I am visiting my Mom's hometown where she grew up before breaking free to the big city; leaving behind her siblings and parents. Fifty years later, a gaggle of relatives still reside here and even though I grew up bunking at Grandma's during my visits, staying at my aunt and uncle's house feels like coming home again.

As I shuffle over to what I'm guessing is the light switch, I give the lever a flick. The serenity of the morning calm is broken by the hungry blades of a garborator; its motor screaming loudly while its internal network waits in anticipation for a feeding.

With stress, I realize my mistake and quickly flick the switch back to its off position. Once again, the house returns to its original, undisturbed conditions. I decide to forgo the lights and brave my task in darkness.

As I pour myself a bowl of Raisin Bran (after scavenging for a bowl and spoon), I squint to decipher how many raisins have blessed my bowl this morning.

Once again, my morning-itis brings me to a dark kitchen -- the sound of crunching cereal between my molars the only noise to keep me company. The loneliness of the early morn wraps itself around me like a familiar, tattered blanket.

As a child visiting this small, prairie town, I remember awakening under dark skies in my grandparents' little yellow house that rested on the corner of 1st Street. After lying in bed for as long as I could stand, I would creep down the hall and into the living room, envisioning my grandmother’s French toast and hot chocolate that would be placed in front of me an hour or two from now.

And there he would be, my grandfather, sitting in his recliner reading a newspaper and smiling at my entrance into his day.

To me, waking up to his company was as thrilling as Christmas morning for I was no longer alone in the dark, waiting for daylight. He too, was an early riser, and I was grateful to have found a kindred spirit.

On these mornings, I would sit beside him; our two recliners arranged in Archie Bunker fashion, and we would enjoy the sunrise as it displayed itself in the big picture window. He in his burgundy robe, me in my fuzzy pajamas.

I asked him why we were made the way we were, to greet the day before most people we knew. Did I inherit this trait from him? He answered that he was just programmed to rise early from all those years of working and that I, like him, must be a hard worker too.

We talked of many things; his uncanny memory for historical facts wrapping around his own life's stories. His words entertained me as the sun took its time reaching its place: stories of the depression, building the town's Church and arena, leaving home at the age of thirteen to find work, his love for pumpernickel bread. And how important family is and to never be afraid to tell a loved one that you're sorry.

I listened with an open heart as his words filled my young mind. As the tenth child of twelve grandchildren, I was blessed with this one-on-one time with him.

As we both grew older, I began to lose my morning mate; his body asking him to stay under those covers a few hours longer. I missed him in those moments and during my last visits to my grandparents' home, it was just me sitting in his chair watching the sun come up on my own. Alone, waiting for the day.

I've been quite resourceful over the years. I have turned the wee morning hours into my most productive time; often exercising along with the sunrise. Sometimes tackling chores. People who have lived with me just shake their heads when they enter the kitchen, turn on the light and find me in my jammies, scrubbing the outside windows before dawn.

Despite these activities, nothing would be more appreciative than someone's company during those dark hours. And just like those precious moments with my grandfather, I once in a while would come across temporary circumstances that would cure my morning loneliness.

The creation and birth of Saturday morning cartoons when I was eight years old bribed my brothers into companions for a little while. I was thrilled that, they too, were now early risers; keeping me company while we slurped our Corn Flakes in front of Woody Woodpecker and Friends. Until one fateful morning when I went to wake them to join me in front of the TV, they shooed me away. Their need for sleep winning over animated wonders from then on.

During the week, my Dad left very early for work – around 5:00am. I remember sitting on the bathroom counter, watching him shave before going to the office. I would pass him the toothpaste and hand him a towel when needed. Even if only for a short amount of time, these private little moments each workday became a cherished ritual for me.

On the mornings I would sleep passed 5:00am, I would wake to the sound of the front door closing, my Dad with briefcase in hand heading off to earn his living; our living.

I would scurry out of bed, fly through the door and tackle him with a hug before his responsibilities kept him out of my grasp until nightfall. He would drive away and I would return to a sleeping house where I remained, to my discontent, awake.

So, here I sit in my aunt's house with the necessary elements of a familiar morning. Dark Sky. Check. Empty kitchen. Check. Alone. Checkity-check.

Just as I'm about to spoon my last mouthful of cereal (or perhaps just milk, who can tell? It's still dark), the sun begins its ascent. I feel its warmth on my face as it paints the cloudless sky with purple and orange. I realize that I am only a block or two away from where a little girl sat with her grandfather; their eyes taking in a similar, spectacular glow while chatting about nothing. And everything.

photo by my cousin, Dana Emilson

As the sunrise nudges life on earth to begin for another day, I surmise the countless pockets of time these early hours have granted me over the years. How lucky I am to have my grandpa's words still resonating with me; influencing my life, long after his passing.

Without those early morning moments, I would have lost out on some very pivotal memories that have kept me company my whole life.

As I finish off my breakfast and shuffle over to the sink, I no longer feel alone in the dark, waiting for daylight. And I thank my body for knowing not to trade these hours in for sleep.

And for knowing all along that just because you're alone, doesn't mean that you are.

photo of hands by The Massie Boy on Flickr

photo of dark sunrise by Manitoba Slideshow Directory

photo of Woody Woodpecker by Ramesses Owes on Flickr

photo of raisin bran by lukeluca on flickr

Feta Bruschetta

2011-01-07T11:03:00.000-08:00

This weekend is about chillin' after the first busy week back to reality. It's also about a special birthday girl turning 12 who just wants to hang with her buds for the day and have a sleepover. It's about keeping that girl's youngest brother busy with a friend (baking in the kitchen) so that all is well with the world. What can I say? Life is gooood. I think the hubby and I will relax tonight and enjoy some Beaujolais with a few healthy appetizers.

Here is one I always order at restaurants but it's pretty easy to recreate at home. The feta really makes it! Happy Weekend Everyone! Enjoy your busy family time or wherever else this 1st weekend in January finds you.

photo by Baha'i Views / Flitzy Phoebie on flickr

Feta Bruschetta
One slice has 128 calories and 2g fat so it's post-Christmas approved!

8 Slices French Bread, Large
2 teaspoons cold pressed, extra virgin olive oil
2 cloves garlic, crushed
2 plum tomatoes; chopped
1/3 cup fresh basil; chopped
4 oz. feta cheese, crumbled
salt and pepper

Preheat oven to 500 degrees. Brush bread with oil. Rub non-crust side with garlic. Arrange on cookie tray coated in olive oil spray. Bake until bread is toasted (about 3-5 minutes).

In a bowl, mix tomatoes, basil and feta. Divide mixture among the bread slices. Sprinkle with salt and pepper. Serve warm.

Clean Eating!

2011-01-04T11:42:00.000-08:00

illustration by rashiekaestelle on flickr

Hello all guilt-ridden readers out there! If you feel anywhere near how I do after all the indulging over the holidays, you'll really appreciate this meal.

This is one of my faves that I absolutely love. In fact, my entire family loves it. It's so simple but I can't even begin to tell you in a blog how flavourful this is. So if you're skeptical, it's really worth the try.

If you're looking for a low-fat, clean-eating recipe, this is it. I guarantee you'll find yourself making it again and again.

Tracey's Lentils and Black Beans

Olive Oil
1 small minced onion (I use my food processor)
2 teaspoons crushed garlic
2-3 cans of either Lentils, Black Beans or both (rinsed)
1 Carton Chicken broth

Optional:
Cilantro
Lemon Juice

Heat olive oil in skillet over medium high heat. Add onion and garlic. Sautee until fragrant and lightly browned. Add all three cans of legumes and about 1 cup of broth.

Turn heat to medium-low and simmer. Once the liquid evaporates, add more broth. Keep doing this over the next hour until all broth is used. I usually use more than a carton sometimes, depending on how much time I have to work with. The longer, the better.

My kids like to sprinkle lemon or lime juice on their servings. I prefer to eat it as is, or sometimes I chop up some fresh cilantro and throw that on top.

Honestly one of my top ten dinners for sure. Enjoy!

That Chickadee Feeling

2010-12-31T08:18:00.000-08:00

Yesterday, we took advantage of this spring-type weather and decided to hike through the forest. We brought along black birdseed with us and soon had a few visitors asking to be fed. I highly recommend a walk like this for you and your family. It was really cool to have these little guys trust us. The kids worked really hard at being very still and were rewarded with lots of feathered friends.

I love this shot that captured the one flying to his hand. Notice the one atop his head!

Remaining still with her hand held flat

He counted each one and had a total of 108 Chickadees perch on his hand

Joyride 150

2010-12-27T15:04:00.000-08:00

photo by Ana Nisio on Flickr

You know what we did today? The family and I went for a lovely bike ride together then had a picnic lunch.

Were we on vacation, do you ask? Nope.

What warm-weather place did we travel to, you wonder?

Why, we stayed right near our own neighbourhood, that's where! We hit Joyride 150 for the day; our first visit back since last winter.

For those of you who have never heard of it, Joyride 150 is a 90,000 square foot riding facility located in Markham, Ontario. They have everything from a sweet, cross-country track that loops the perimeter of the building to tabletop jumps and log overs.

Now, I know some of you think an indoor riding park may be similar to a skateboard or BMX park. In other words, a place for stunt riders only. Wrong.

I was clipped in for my entire ride today and had a blast on all the skinnies, teeter-totters and rocky descents. Totally the perfect fix for any mountain biker or cyclist. Even beginners or riders looking to just spin a little will have their bikes thanking them after a visit to Joyride.

If you've been missing the forest and want to work on your switchbacks, they've updated a great little section nestled among lit Christmas trees. They've also added some new sections off the main track; a nice surprise after a season away. Check out this video for a glimpse of the X-Country track and other trails from last year.

Of course, they do have a section for BMX riding and my boys were itching to try out their new rides they found under the Christmas tree.

My daughter heard the foam pit calling her name and attacked this jump section with fervor. Telling them they'll be spending the day at Joyride ranks right up there with Canada's Wonderland so we were in their good books for sure.

Picnic tables are available in the main section of the park and if you get there early enough, you can score the comfy couches located in front of the fireplaces and flat screen TVs. You can pack your own food or order pizza at the snack bar.

Yep, great to know that winter holds many more trips to Joyride in our future. Be sure to schedule it into yours as well. We consider it our little piece of summer during these cold months. Winter Shminter. Joyride rocks.

Gramps' Butterscotch Pie

2010-12-23T10:40:00.001-08:00

Merry Christmas Everyone! I hope this blog finds you all prepping for the holidays in good spirits. The fridge is full, the presents are wrapped and the kitchen simmers with lots of wonderful flavours roaming through all rooms in the house. Lots to be thankful for.

As I type this by the fire, my butterscotch pies cool on the counter. Every year, fortunately for all of us, my husband's family remains true to the tradition of serving this for dessert at Christmas. Every time I make this, I have a new found patience for Gramps, the originator of the recipe. Lots of slow stirring with steady and persistent care as this comes together in a double boiler. I've also topped it with his meringue, and I have yet to do this perfectly. For the life of me, I can't figure out how to prevent meringue from 'weeping' or shrinking.

However, I think I've mastered it this year. So I will pass this along to you in hopes that all your culinary traditions come with great success. And if they don't, so what?! Enjoy each other and all the great memories that are born from Christmas.

Gramps' Butterscotch Pie

3/4 cup brown sugar
1/4 cup white sugar
1/3 cup flour (sifted)
2 cups scalded milk (I use whole milk for this recipe)
1/8 tsp. salt
3 egg yolks, beaten
1 1/2 tbsp. butter
1 tsp. vanilla

In double boiler, add sugars and flour. Add scalded milk gradually while stirring. Add salt. Cook 15 minutes, stirring constantly. Pour 1 tbsp. of milk mixture into eggs. Repeat. Combine the eggs with the rest of the mixture. Cook 3 minutes. Stir in butter. Cool, then add vanilla.

Pour into baked 9" pie crust. Cover with meringue and bake at 325 until meringue is browned.

2010-12-20T06:47:00.000-08:00

This past weekend was about so many beautiful things that only winter can bring. Because I live with a certain someone who does not emit an effervescence for this magically white-powdered time, I have to concentrate extra hard on the good things that will keep my spirit lively during the next couple months.

This year, I refuse to let that certain someone's negative take on the season bring me down. When the wind whips itself around the -20 temperatures, I must admit, it gets pretty tough not to chime along with him . But after the great weekend we've had, I am excited with what's to come and I'll perhaps read this blog weeks from now and consider myself an optimistic idiot, or be reminded of what to appreciate.

This weekend consisted of:

-a scavenger hunt in town after dark with a gang of 10 and 11 year olds. Running along with them down main street in the snow and slush while bundled up in our winter wear was revitalizing; their energy growing contagious (despite the grumpy horse carriage guy who demanded the kids stop scavenging up and down the sidewalks. And the store owner who shooed the kids away as they tried to lob snowballs at his shops gigantic icicles). See how optimism works? Just ignore the cold, grumpy people and find the good in winter.

-taking the kids skating on the lake with their cousins. I love the sound of gliding skate blades on this town's frozen backyard. Yes, my fingers were frozen doing up all those skates in the snow. But that's okay, it's all the price to pay for the fun of winter! Yeay!

-eating barbecued hot dogs in the snow (thanks to Uncle Brad). They just taste better. Why? I don't know. But do it. Ingredients: hot dogs, buns, ketchup, snow bank. That's all.

-baking Cinnamon buns for Christmas morning and delivering the extras to some of my brothers. Getting my grandma's rolling pin back in action made it all the more special. Baking these in the summer months is just plain wrong. So without cold, we wouldn't have this tradition. One more pro to add to winter's list. Yeay again!

for recipe, go to:
http://cookiescatwalks.blogspot.com/2009/11/rolling-in-kitchen.html

-finishing a novel in record time because I couldn't put it down. Eventide came with heartbreak early on, but left my heart full by the end and I am left longing for more stories of the people of Holt County. Hibernation = Reading. By the fire. With a blankie. Awesome.

I even got that certain someone out for a walk in the snow this morning. And he...drumroll...enjoyed it! As the snow crunched under his size 13 boots, we even talked of going skiing one day this week. Perhaps he's coming around to my side this year instead of the other way around. Perhaps I will influence him. And we'll make it through another year in good health, restored spirits and an appreciation for all things winter.

Gotta' go. Skis are calling. Go Winter!

Denise's Napa and Arugula Soup

2010-12-17T11:06:00.001-08:00

Well, she's done it again. Denise has whipped up another fantastic recipe that is just too good to keep to myself. We had it last night and the kids loved it too. It's a perfect meal for this time of year when I find myself diving into lots of cookie dough batter and baked goods as I prepare for Christmas.

Denise's Napa and Arugula Soup

1 med. onion; chopped
1 carrot; chopped
2 med. potatoes; peeled and sliced
1 head napa cabbage; chopped
1/2 cloves garlic; minced
dash of hot sauce
5-6 cups vegetable stock
2 handfuls baby arugula
2 tbsp. parmesan cheese

Melt 2 tbsp. butter and sautee onions until soft. Add carrots and potatoes and cook for another 5 minutes. Add cabbage and garlic; stir for another minute or so. Add stock, hot sauce and arugula. Bring to a boil and simmer for 10 minutes (covered).

Throw in blender and puree until smooth. Garnish with parmesan cheese.

(for a time saver, use a can of potatoes and pre-chopped garlic in the jar)

Grasshopper Cake

2010-12-13T11:47:00.000-08:00

My dear, sweet Ma has been making this one for years. When she posted on her FB status that she was whipping one up for Christmas dessert, a handful of people were asking for the recipe. And no, Curtis, there are no real grasshoppers in the cake!

I think she first got this recipe from a magazine back in the 80's. Amazing how it's grown along with us over the past two decades - a family favourite for sure!

"Yes, Tracey, I will be happy to make you a grasshopper cake as soon as I'm done opening up your magic bubbles. Maybe one day, you'll post the recipe on something called a 'blog'. You are the best daughter ever and I don't know how you put up with those three stinky brothers of yours. Now go fetch your Dad his hammer so he can finish putting up this lovely wood paneling."

Cheryl, this one's for you!

Mom's Grasshopper Cake

2 egg whites
1/2 cup sugar
1 3/4 cup sifted cake flour
1 cup sugar
3/4 tsp baking soda
1 tsp salt
1/3 cup vegetable oil
1 cup buttermilk (you can also add a tablespoon of vinegar to regular milk as a substitute)
2 egg yolks
2 squares unsweetened chocolate (melted)

Heat oven to 350 degrees. Grease and flour two 8" round cake pans. Beat egg whites until foamy. Add the 1/2 cup sugar gradually and beat well until stiff.

Sift flour, sugar, baking soda and salt into large mixing bowl. Add oil and half the milk. Beat 1 minute and add remaining milk, egg yolks and chocolate. Beat for 1 more minute. Fold in egg white mixture.

Fill pans and bake until done, about 30 minutes. Turn onto racks and cool completely. Split each layer and put together with 'Grasshopper Cream' (below). Chill for several hours.

Grasshopper Cream

1 envelope unflavoured gelatin
1/4 cup cold water
1/2 cup green creme de menthe
1/3 cup creme de cacao
1 pint whipping cream

Add gelatin to cold water and let stand 5 minutes. Heat, but do not boil the liqueurs. Add gelatin and stir until dissolved. Cool (do not chill). Whip cream until stiff and fold in liqueur mixture. Do not beat in. Chill 15 minutes.

Figgy Pudding

2010-12-10T05:59:00.001-08:00

Rahlen in his happy place

This year, I decided to join my husband for his annual recording of a Christmas album he does with his musician buddies. I have avoided this in the past because, well, every significant other of a musician can understand why it's not the most alluring party to go to. When you get a gaggle of musically talented people in the same place, the conversation rarely steers itself away from their obsession.

Don't get me wrong. I love these people! But they are very passionate about what they do. I'm certain they wouldn't feel as energized and engaged if I were to go on about Shimano clips or Specialized bikes (have you seen the new FSR suspension design with remote mini brain shock? Don't know if I should switch over to the 29'ers or not...what? Oh, sorry. Back to blogging...)

So I decided to drag along a posse. My friend, Shauna, who easily fits into the music world (having been an editor of a music magazine and who also suffers from Musician's-Wife-Itis) and my niece, Jessica, who carries with her a set of pipes that could add to the album they were working on.

Jeremy with Shauna; Jessica Recording

However, these two were fully warned that they were there to entertain me if things went the way I assumed they would: me in a corner listening to musical-techno talk. If you need to know what I mean, here's an example:

"Is that just an arpeggio?"
"Yes it is! Arpeggios are actually far more usable than scale forms to the beginning soloist."

...or...

"Eric Johnson sets up a nice little loop using a footpedal..."
"Yeah, and he's got some insane shredding lines..."

...and...

"How does a Boss Loop Station work?"
"So Cool! Just insert it at the end of your effects chain...yadda, yadda, yadda..."

Sadly, I could go on. Shauna? Jessica? Where you at!? And where'd my drink get to??

But you know what? I had a fabulous time! I spent 13 hours at this recording party and had a blast with everyone there. Good food, great laughs and really, really fun people. Perhaps I'm being assimilated? Maybe Jeremy is slipping something into my drink.

ANy-HoO...this leads me to another reason I loved this party: Grace's Bean Dip. This girl's voice was like beautiful velvet and watching her record her pieces was a privileged thing. Maybe she put the same amount of love she has for music in this dip. Nevertheless, it was superb. And lucky me, she was willing to share.

Grace doin' her thang

Grace's Black Bean Dip

1 can drained kidney beans
1 or 2 cloves of garlic
1/2 jalapeno pepper
juice of at least one lime if not more
salt to taste
little spoon of mayo
handful of cilantro
green onion or a bit of red onion

Put it all in the food processor - start with the garlic and jalapeno so it gets nice and small then put the rest of the ingredients in and voila - easy peasy!

photo of bean dip by picks over peas on flickr

...and the Baking Continues...

2010-12-07T04:55:00.000-08:00

I love, love, love this time of year! Pre-Christmas baking, pre-Christmas shopping and loads of gatherings with friends and family. All we need is a little more snow so we can hit the slopes and it would make for a perfect December.

Moving onward to more Christmas baking, I asked for others to post their faves. So here's one from Debbie Hignett. This girl knows what she's talkin' about. These look awesome and they're definitely going to find their way onto the cookie tray this year. Thanks, Deb!

photo by pinkbow on flickr

Deb's Mars Bars

Ingredients:
8 Mars Bars (regular size)
1/4 cup butter or margarine
3 cups Rice Krispies
1 package milk Chocolate Chips

Directions:
In a large glass bowl, melt Mars Bars and butter in microwave for 2 minutes until melted. Stir thoroughly. Reheat for another 30 seconds if not completely melted but do not overcook.

Pour in 2 cups of Rice Krispies and mix well. Gradually add 3rd cup until completely mixed.
Press out in a Glass 9"x13" cake pan. Cover, with plastic wrap, making sure plastic is not touching the Mars Bar mixture.

Put in refrigerator for 1 hour to set. Melt the milk chocolate chips in a glass bowl in the microwave for about 1 ½ minutes, stirring every 30 seconds until completely
melted. Take Mars Bar mixture out of refrigerator and pour melted chocolate over. Spread evenly.

Return mixture to refrigerator for at least one hour. Allow mixture to warm up for half an hour before cutting in to squares so that the chocolate top does not crack.

Chocolate Candy Cane Cookies

2010-12-01T16:22:00.001-08:00

photo by epicurious.com

Let the festive baking season begin as the heart of cookies and catwalks comes to life! I have a slew of favourites that I whip up every year. If you have a traditional favourite, don't horde it to yourself! Share and I'll post.

Today, I started on the king of all Christmas cookies: Chocolate Candy Cane Cookies. An absolute must to bring in the month of December.

Chocolate Candy Cane Cookies

The Cookie
1 and 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
1 large egg

The Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted butter, room temperature
3/4 teaspoon peppermint extract
4-5 drops of red food coloring

The Final Touch
Candy Canes; crushed or chopped in food processor

Making the Cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric blender, beat sugar and butter in large bowl. Beat in the egg. Add dry ingredients and mix until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out a mound of dough and roll into a smooth ball. Place ball on prepared baking sheet, and repeat until cookie tray is full and leaving about 2 inches between each cookie.

Using the bottom of a glass, squish each ball to 2-inches round (edges will crack). Bake for about ten minutes (do not over-bake or cookies will become too dry). Set aside to cool.

Making the Filling:
Using electric mixer, beat icing sugar and butter until well blended. Add peppermint extract and 4-5 drops food coloring. Beat until pink, adding more food coloring for darker pink colour if desired. Spread 2 generous teaspoons filling on flat side of a cookie then top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling. Be sure that icing squishes out the side of the cookie sandwich.

The Final Touch...Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candy canes.

I usually quadruple this recipe as they're a favourite of many!! If you find it too dry from quadrupling the quantities, add one more egg to even things out.

2010-11-23T16:47:00.001-08:00

photo by enviralment.ca

I know I'll get back into my old habits after the news of the hydro increase sinks in. For now, I am on a hydro conservation frenzy! During these new 'peak time' rates, I can't help but notice every light, appliance and electrical device during the hours of 7am - 7pm. Our hydro bill has nearly doubled since the new format was implemented.

Dalton McGuinty, thanks for your ridiculous visions of a recession-riddled public carrying the province's load once again. Surely there are more creative ways to turn a buck when you have 33 million bucks in profit to work with from hydro alone?? (how many more months to the next election?? Not soon enough...)

Unfortunately, my beloved crock-pot has fallen victim to my latest energy rations. I just can't, right now anyway, bring myself to plug it in for 8 hours during peak time. So I opt for quick and easy meals on busy work days; something I can throw together fast and furious.

Tonight, I was pleasantly surprised at how good this one turned out! I highly recommend it and my entire family loved it too. Every parent can appreciate how rare that is! So without further ado, I pass along a new favourite for time-constrained days.

photo by Campbell's kitchen

Chicken with Chipotle Cheese Sauce
The chipotle chile pepper makes this recipe. It's a common spice found in most grocery stores. I picked mine up at Loblaws.

Olive Oil
5 boneless, skinless chicken breasts
1 onion; diced
1 can Campbell's Condensed Cheddar Cheese Soup
2 tblsp milk
1/2 teaspoon chipotle chile pepper
1/2 can diced tomatoes

Heat a little olive oil in skillet. Place chicken breasts in hot oil and fry until brown on both sides but not cooked through. Remove from heat and set aside.

Add a little more olive oil and fry onion until lightly browned. Add soup, milk, chile pepper and tomatoes. Stir until blended.

Place chicken breasts back in skillet and simmer until chicken is heated through.

I served this up with butternut squash and fresh buns on the side.

Dry Roasted Ribs

2010-11-17T17:20:00.000-08:00

photo by su-lin on flickr

You heard me. Dry roasted. Tender, fall-off-the-bone delicious. I usually like my ribs all sauced up but I think this new method has won me over. High fives all around the dinner table on these ones. Check 'em out:

Ribs With a Rub

Couple racks of baby back ribs; cut into 2-3 rib sections each

Rub-a-Dub-Dub
4 tbsp. paprika
2 tbsp. chili powder
2 tbsp. ground cumin
2 tbsp. brown sugar
1 tbsp. salt
1 tbsp. oregano
1 tbsp. sugar
1 tbsp. ground pepper

Mix above ingredients together in ziploc bag. After rinsing off ribs, throw them in the ziploc bag while still a little wet. Shake and rub the ribs around; getting some spice on each section.

Place on a cookie sheet in single layer at 275 degrees and bake for 2 - 2.5 hours or until tender. You're welcome.

2010-11-15T11:03:00.001-08:00

I feel a bit of a mess today...

On-Going Agony: My tooth hurts; a temporary filling I must wear for 4 months. It looks as though I've got a piece of Trident gum stuck on my molar. I miss crunching on that side of my mouth. I can't believe how bland things taste when you only have one side to tantalize.

Morning Agony: I woke up looking like the elephant man (see 'A La Mode' Mango sidebar to feel my pain). Swelling has since gone down, but still feel compelled to tell complete strangers I have a mango allergy and was not involved in a rumble.

Mid-Day Agony: Just finished cooking a meal for a family that lost its mother. Three kids. One husband. A hard road ahead, no doubt. Who am I to have this glorious day to spend? Why me? Thank you, Universe. Thank you, God. I get to love today. I get to be loved. I am blessed.

Maybe I'm not such a mess after all. Maybe life is perfect. I'm thankful for my tooth, for mangos, for everything life throws my way. No guarantees, right? For now, I want to help. I want to hold others up. Today, I get to say the words "I Can" while others have a today filled with "I can't".

photo by ampamucka on flickr

2010-11-13T04:19:00.000-08:00

According to my last blog entry, I had a few recipes to try throughout the week. I feel two are worth posting.

The first one is the Curried Cauliflower. Am I a huge fan of curry? Nah, not really. Cauliflower? Love it with cheese sauce. So this one was surprisingly good! Even my husband, who hates cauliflower, found himself liking it. The kids, not so much. I don't know how often I'd make this again, but it was pretty good so I'll post it here.

The other one, Slow Cooker Taco Soup, was also pretty good. If you like tacos, you'll like this soup. And if I can throw it in a slow cooker while I'm at work, it moves up pretty high on my list. The kids liked it too so that's another reason to give it a thumbs up.

Denise's Curried Cauliflower Bake

1 large head cauliflower, broken into small florets

1 (10.75 ounce) can condensed cream of chicken soup

3/4 cup light mayonnaise

1/4 cup milk

2 teaspoons curry powder

12 wheat crackers

1/4 cup melted butter

Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. Bake in preheated oven for 30 minutes.

You can make a casserole out of this by adding some cooked cubed chicken breasts and would also be good with broccoli. If you make it a casserole, I'm sure serving over rice would be delish.

Slow Cooker Taco Soup
photo by jayesel on flickr

1 onion, minced in food processor (or chopped if you're up for the work)
2 cans black beans; strained and rinsed
2 cups frozen corn
1 can tomato sauce
1 can dark beer (or other variety is fine)
2 cans diced tomatoes; UNdrained
1 package taco seasoning
3 whole skinless, boneless chicken breasts

Toppings (optional)

shredded cheddar cheese
sour cream
crushed taco chips

Place all contents, except for toppings and chicken, in slow cooker. Place chicken breasts on top and set on low for 6-8 hours. Prior to serving, remove chicken and shred. Place chicken back in slow cooker and stir to blend. Serve in bowls and garnish with toppings of your choice. Ole!

2010-11-08T06:25:00.000-08:00

photo by cameosteph on flickr

Happy Monday All!

Today is about getting organized. Carefully laid plans on the first day of the week mean less chaos for the next six days. Work orders processed: check. Laundry started: check. Fridge cleaned out: check. Grocery list written: checkity-check.

I have laid out my meals for the next four days and will post the ones that prove successful. Here is what's on the dinner horizon:

Monday: Sloppy Joes with salad (at Zachary's request)
Tuesday: Cranberry Pork with Mashed Potatoes and Asparagus
Wednesday: Denise's Curried Cauliflower with Breaded Chicken Strips
Thursday: Slow Cooker Tortilla Soup

For now, I will leave you with something I served up last night. It was perfect after a weekend filled with gaggles of kids and outdoor chores. While it simmered in the slow cooker, all who entered our home embraced its cozy, comfort-food aroma.

photo by pillsbury on flickr

Shredded Beef on Kaisers

1 rump roast
1 package onion soup mix
beef broth
kaiser rolls

Pour about 1-2 cups of beef broth in crock pot. Place rump roast in and sprinkle with onion soup mix. Cook for 8 hours.

Once tender, shred beef apart with two forks. Serve on kaiser buns. Garnish with cheddar cheese and horseradish mayo if desired. Toss a salad for the side and you've got dinner!

Supper Hero

2010-11-04T09:07:00.000-07:00

I must say, I wasn't ready for all the applause last night's dinner brought me. My husband and three kids were all raving over this one! I admit, it was pretty good. Because we fired up the barbecue for three short minutes, there was a whisper of summer at our table last night.

If you follow my lead, you will be a supper hero too! (Get it? SuPPer Hero?!? I'm blogarious...)

photo by 'julesjulesjules m' on flickr

Beef Skewers
prepare day before

Flank Steak - the cheap stuff!
3 tbsp hoisin Sauce
3 tbsp sherry
1/4 cup Bragg's soy sauce (this stuff is the best and has no artificial crap)
1 tsp. barbecue sauce of your choice
2 cloves garlic; minced
1 tbsp fresh ginger

Throw your hunk of flank steak in a ziploc bag. Set aside. Mix all other ingredients together and pour in the bag. Let marinate overnight.

Cut strips of meat against the grain. Take a wooden skewer and weave a strip of steak on each skewer. Barbecue on preheated grill for three minutes.

SERVE WITH:

Oven Baked Sweet Potato Fries
photo courtesy of 'pinch my salt' on flickr

4 sweet potatoes; cut into fries
Montreal Steak Spice
Olive Oil

Toss sliced potatoes in bowl with spice and olive oil (enough to coat). Place on cookie sheet in single layer and bake at 350 for about 30 minutes. Near the end of cooking, crank the heat up to 375 - 400 degrees until they crisp up, turning to toss. Serve with Chipotle Mayo:

Chipotle Mayo a la Gillian (Thanks Gill!)

1/2 cup mayo (use Olive Oil Hellman's)
2 chipotle peppers
juice of one lime
two cloves garlic

Throw all of the above in your food processor and blend until smooth. This is even better the next day after the flavours meld together.

Symphony of Sounds

2010-11-02T16:04:00.000-07:00

Hey Fellow Bloggers!

I've been out of touch a bit lately. I seem to be in the middle of a transient state; a bit in denial about the cold weather booting me out of my beloved forest and a little down-trodden about retiring to my basement for winter work-outs. But don't worry! I do this every year and I promise to come back with a vengeance! You can decide whether that's a good thing or not.

I know I seem far away lately, but I'm returning with ghusto!

This blog represents a little piece of my world and even though there seems to be a lot of shy visitors out there who choose not to comment, I am very impressed with the 2000+ hits my site has received. Even as far as Belgium! I think I'll be daring and reach into others' blogs more in the upcoming months. Life is too short for keeping your mind in the town you physically find yourself in. And I'm finding there are a lot of good hearts out there.

So I'll start by sharing in the moment...

As I type this, I am being wooed by band music downstairs. Like most nights, our basement transforms into a musician's oasis. Tonight, it's metal night. It's the first one to kick off a week filled with a variety of sounds; from metal to blues and jazz to rock.

As the metal sounds of Sabbath and Maiden invade their way up the stairs and into my cozy little den, I sit somewhat peacefully in front of a toasty fire. Ironically enough, the kindling used to spark this fire was a handful of splintered drumsticks. Yep, livin' the life of a musician's wife to say the least.

There is a stereotype out there with loud music and I'm sure my neighbours have many thoughts about the goings-on in our household. Wow, those Greens sure like to party it up. But if they were to step inside this world of sound, they would realize that it's serious business with well-laid plans and methodical rehearsals and respected schedules.

Me and Jeremy livin' the good life on a night off from band practice

In honour of this lively household, I welcome you to check out my husband's new blog: Six String Obsession. A guitar teacher for many years (helping him pay his way through college), Jeremy loves to talk all things guitar. And music. And artists. And bands. And the effect music has on the world around us. Yep, his obsession pretty much drives me crazy for the most part. So I'm happy to see he's found another avenue to voice his passion. His years of experience on the music scene make him a plethora of info on the subject and he seems to know what he's talking about most of the time. :)

http://sixstringobsession.blogspot.com/

As you cruise the wonderful world of blogging, I hope to see and hear from all of you in the upcoming months. Your company and drop-ins will keep me warm despite the coldness that befalls all us Canadians.

Leave a comment. Or not. Try the recipes. Or not. But know that each and every one of you is appreciated.

Tracey xo

2010-10-19T12:00:00.001-07:00

photo by 'sam' through durhammountainbiking.ca

Tomorrow night, my wheels will be scoping out the new trail carved out in Durham Forest. A big thanks to the thirty dedicated DMBA members who worked on bypassing a badly eroded gully and successfully added 250 meters of sweet, new single-track. Rumour has it there's a rock bridge of some sort?? Very exciting! Thanks to all who sponsor and fund this and other essential trail maintenance in our forest: KHS Canada, LSRCA, Evolution Cycle, Chico Racing, Bike NXS and Kent Edmunds of SPMI.

Looking forward to strapping on some lights and riding well after the sunset. How cool that our own backyard is the trail work of this great conservation area.

Here's a carb favourite for those of you who want to fuel up for all of Mother Nature's adventures. It's one I've been making for the last ten years. See you on the trails!

"TV Sucks. Ride Your Bike"
Bloomfield Bicycle Co.

Sun-Dried Tomato and Basil Pasta

photo by 'You Can Count On Me' on flickr

8 oz. sun-dried tomatoes, slivered lengthwise, with their oil
1 cup sliced calamata olives (unlike no other!)
1 c up loosely packed fresh basil leaves; slivered
1/4 cup grated lemon zest (about 8 lemons)
2 cloves garlic; finely minced
2 teaspoons ground black pepper
12 oz. brie cheese, rind removed; coarsely shredded (shred from frozen for ease)
1/2 cup cold-pressed extra virgin olive oil, plus 1 tbsp.
1 lb. linguine noodles

Combine the tomatoes, 1/4 cup of oil from the tomatoes, olives, basil, lemon zest, garlic and pepper, Brie, and 1/2 cup of olive oil in a large bowl. Cover and let stand at room temperature for 4 hours.

Bring a large pot of water to a boil. Add 1 tablespoon of olive oil and the linguine. Cook until tender.

Drain pasta and immediately toss with the sauce.

Thanksgiving

2010-10-08T03:49:00.001-07:00

photo by Dan Moynihan on flickr

Happy Thanksgiving Everyone!

It's my turn this year to host the Green Thanksgiving and I'm looking forward to a week overflowing with leftovers. I love turkey dinner but I think I love what comes after even more. Turkey soup, turkey and stuffing sandwiches, turkey hash, potato pancakes. Talk about stretching the most out of a 12-pound bird!

I also look forward to Denise's Sweet Potato Casserole. It's a good one and should adorn every holiday table.

Denise's Sweet Potato Casserole

14 cups cubed peeled sweet potatoes (about 5 lbs)
1/2 cup half-and-half cream (come on, it's Thanksgiving!)
1/2 cup maple syrup
1 teaspoon vanilla
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cus flour
1/2 cup brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375 degrees. Cook sweet potatoes in boiling water until tender. Drain and set aside.

Whisk together cream with next four ingredients. Add potatoes to this mixture and beat with mixer at medium speed. Spoon potatoes into 13 x 9 baking dish. Set aside.

Combine flour and sugar in food processor then add chilled butter. Mix until mixture resembles coarse meal. Stir in pecans and sprinkle over potatoes.

Cover and bake for 15 minutes. Ucnover and bake an additional 25 minutes or until topping is browned.

Gobble! Gobble!

2010-10-06T10:26:00.000-07:00

Can you feel it? I've been feeling it for a week or so now. I'm taking a stroll around the backyard today and it's quite obvious that our habitat, our home, our stomping ground is feeling it too. The air is a little more crisp, Mother Nature looks slightly tired and the creatures that feast on her bounty, well, they show signs of knowing change is approaching.

Squirrels hunt for nuts and even beg for more when we've let our supply (their supply) run low. They stand on their back haunches with annoyed little pleas for us to toss out more walnuts and peanuts. These are modern critters, I realize. Foraging goes hand-in-hand (or paw-in-paw) with begging from the humans.

As I browse the gardens, the bees work frantically for the last of the nectar. I don't even know how bees hibernate, but they sure look like they're preparing for some sort of rationing agenda.

As I continue my survey of our chunk of the great outdoors, I notice my bike looks worried. He isn't sure how many more rides he has left in him before the frost and snow hangs him from the rafters in the garage. Don't worry, bike. I've got some special plans for you that will keep your tires spinning.

Man, it's quiet out here. The pool yawns, while it awaits its winter closing. The sand box remains abandoned with its backhoes and dump trucks resting in fixed indents. Ponds have formed in their little scoops - a true sign that they've been ignored for some time now.

I'm sure our piece of earth is wondering where all the kids have gone. Was it only moments ago they were conquering all things evil in their summer shorts and bare feet; waving make-shift swords and bow and arrows to help them in their plight?

Yes, hibernation approaches. And the time has come to fold away the outdoor furniture, mow the lawn once more and stock the woodpile for cozy fires indoors.

Even though I can feel a change upon us, we're not quite there yet. Tomorrow, we will hibernate. But today, we shall ride. As long as we can, until we can't anymore.

And when the snow hits the ground and my bike looks at me and asks, "What now?" I will answer, "There's always Joyride 150".

http://www.joyride150.com/

Ken's Brownies

2010-09-30T12:06:00.000-07:00

These. Are. Incredible.

I was at a party a couple weekends ago and had a blast at this backyard bash. I was mixing and mingling while the kiddies ran around and played under the stars as the night took us into one of the last warm evenings of the season.

Across the crowded room (well, actually the deck), I saw a platter of brownies sitting innocently on a picnic table. You all know my brownie weakness by now. You know I'm going over there.
I wandered over to said table and had a sampling.

Let me just say that these brownies surpassed all others. Scrap whatever recipes I have posted in the past. These are the most decadent little bars I have had yet. After wolfing down four in a row and wading through the gaggle of kids swarming the brownie tray, I fixated myself on making my way over to the person responsible for this creation. I still don't know whether to love or hate him since I really don't need another food addiction to add to the list. You know what? I didn't even need to plead with him or his wife in order for them to share the recipe. Nice people!

So, Ken, I thank you and curse you all in the same blog. Ursula, thanks for posting your husband's genius creation.

And since today is my birthday, I have whipped up a double batch of these babies. Happy Birthday to me, Happy Birthday to me! I get to eat these brownies guilt-free!

Ken's Decadent Brownies

1 cup butter, cubed
6oz. unsweetened chocolate, coarsely chopped (Ken used Swiss Lindt dark chocolate)
2cups granulated sugar
4 eggs, beaten
2 tsp. Vanilla
1 1/4 cup all-purpose flour
1/4 tsp salt
1 pkg. Skor toffee bits
1 cup semi-sweet choc. chips

1) Preheat oven to 350 F. Line bottom of sides of a 13 X 9 inch baking pan with foil, overhang.

2) Combine butter and chocolate in saucepan. Place over medium heat and stir until melted and smooth. Remove from heat and stir in sugar and then eggs and vanilla. Stir in flour and salt to make smooth batter.

3) Spread evenly in pan. Bake on middle rack in oven for 18 min. or until top is almonst set. Sprinkle Skor bits over top and return to oven. Bake 8-10mn more or until toothpick inserted into center comes out with a few moist crumbs clinging to it. Place pan on a rack; sprinkle with chocolate chips. Let stand for 5 minutes or until chocolate is melted. Spread evenly. Let cool until chocolate is set.

Surviving Dinner Time

2010-09-18T04:16:00.001-07:00

photo by Rumor Magazine

Did anyone else catch the premiere of this season's Survivor? It's really the only show I dedicate time to watch. My kids and I tuck ourselves into my big bed and settle in to pick our favourites.

This is the first year we're divided. My kids are cheering for the Young team (twenty-somethings who seem full-figured and empty-headed) while I root for my peers on the Over Forty Side. Go, old people, go! I already admire them for the strength they've shown by being able to leave their families behind for 38 days; something I would find the most taxing if I were ever to compete in Survivor (do they accept Canadians? I don't think they do...).

Even though the old folks lost the first challenge, I am still confident that brains will win over brawn. They show a fortitude that comes with their maturity. I'd love to see those young people pack school lunches, juggle a family's schedule and break up offspring's fighting and arguing -- all the while having no sleep due to the baby that was up all night. Survive that, twenty-somethings! Over 40s know real sacrifice!

And considering we've now survived the first two weeks back to school and our calenders are dotted with more red ink than those twenty-somethings' first term papers, I feel we all deserve an easy dinner that rewards us with the gift of time. So here's a quickie that will help you all survive next week.

photo by Just Eat Food

Green Bean and Chicken Casserole

1 can cream of chicken soup
1/4 cup milk
2 cups seasoned stuffing crumbs (like Stove Top)
1/4 cup unsalted butter
1 1/4 boneless chicken breasts, cut into 1" strips
2 cups frozen, cut green beans

Heat oven t o 350. Lightly spray glass casserole dish with cooking oil.

In small bowl, mix soup and milk until blended. In another bowl, prepare stuffing mix by mixing bread crumbs with seasoning packet. Mix in butter. In baking dish, layer chicken, green beans, soup mixture and top with stuffing mixture.

Bake uncovered for about 45 minutes until hot and bubbly and chicken is no longer pink.

Comfort Food

2010-09-16T09:54:00.001-07:00

photo by Food Thinkers on flickr

Wow, I'm on a comfort food overload right now, and totally enjoying it. I love fall! Bike rides in the forest, family back into routine and a cozy home with its simmering aromas drifting through the kitchen. Love It! This week was all about corn chowder, homemade baked beans and a new favourite I want to share. I love it on its own with a seven grain salad on the side but it makes great sandwiches. Come to think of it, this would be a good filling in a soft taco too.

Slow Cooker Shredded Buffalo Chicken

4-6 skinless boneless chicken breasts
1 bottle of Red Hot Sauce
1 package ranch salad dressing mix (the dry stuff)
2 tblsp. unsalted butter

Place first three ingredients in slow cooker and simmer on low for six or seven hours. Using two forks, shred the chicken completely until it mixes in well with the sauce. Stir in butter. Serve chicken on a fresh bun, soft taco or on its own.

Seafood Chowder

2010-09-11T04:48:00.000-07:00

Ah, Saturday. With the first week of school under their belts, my kids are taking full advantage of this morning to sleep in.

Went to the movie store last night and rummaged through the $9.99 bargain bin and grabbed a few DVDs. I was able to scavenge and scoop up Cocoon (Brian Dennehy), Overboard (Goldie Hawn) and Best in Show (Eugine Levy) among others. It's hard to find movies that cater to our entire family so I felt pretty lucky. We all hunkered down later that night with junk-food and blankets and enjoyed some down time.

This time of year also gets me in the mood for comfort foods. This recipe reflects just that. Seafood Chowder without the heavy use of cream so you can indulge guilt free! Enjoy.

photo by koko's kitchen on flickr

Seafood Chowder

1/4 lb. frozen scallops
1 can of crab (or lobster) meat
2 cups organic chicken broth

Place the above in a saucepan on high heat. Bring to boil then simmer on medium for a few minutes. Spoon out seafood and reserve liquid.

Meanwhile...

Melt 2 tbsp. butter and 2 tbsp. olive oil in a large pot on stove.

Add to pot:
4 large potatoes; chopped
2 large carrots; chopped
1 large onion; chopped
4 stalks celery; chopped
1/2 tsp. pepper
2 tsp. prepared garlic

Sprinkle the above with 1/2 cup flour. Stir and cook for a couple minutes. Add 6 cups chicken broth, stirring constantly. Add reserved seafood liquid. Bring to a boil then reduce to medium low heat.

When potatoes are tender add:
1 1/2 cups skim milk
reserved seafood

Now grab your spoons and go fishing :)

movie reel photo by jasonrubacky on flickr

Bitter-Sweet September

2010-09-06T06:08:00.001-07:00

photo by classendesign on flickr

It is with great sadness that I find myself at the tail-end of the last long weekend of the summer. What a wonderful ride this season has been.

Time is such a hard thing to come by for families and I loved having more of it. Time around the pool, on road trips, on beaches. Time to hear about the year my kids had at school and to take in their perspectives on life. Funny how last summer's life jackets and sandals all of a sudden are too small; as if I blinked and my kids all grew up that much more when I wasn't looking.

Of course, this time also comes with more sibling fighting, more mess, more chaos in the house. Yet, my heart is always heavy that first day back to school - the kids adorned with newly pressed, clean clothes (albeit temporary), backpacks carrying freshly sharpened pencils and blank papers; the tools that will soon spill out sums, essays and secret notes hoping to make their way to friends on the other side of the classroom.

Even though it can be challenging living alongside my kids' antics all day and every day for two full months, the house is eerily quiet after their departure into the new school year. A quiet that sinks into my heart until I get that phone call from my best friend and sister-in-law who knows I need a bit of cheering up every Tuesday after the September long weekend.

As the week rolls on and I find myself revisiting the freedom that school can bring, I ease into my old/new routine and start to value two little words that have erased themselves from my mind over the last 60 days; like chalk being erased from a black board: Alone Time. So even though I start the week off on a lonely note, I know the euphoria of having more choice in my days will come soon thereafter. Such as:

Uninterrupted phone calls
Last minute bike rides
Working and Thinking with no interruptions!!
Talking to my husband without censoring our conversations
A clean house
Less Refereeing
A break from daytime drumming and electric guitars

Until the bliss of the above sinks in, I only see the commitment of packed lunches, signing permission slips and having every weeknight filled with the social calendars of five people.

And those backpacks that carry off my children will eventually return home for another summer, ten short months from now. Their owners a little taller, smarter, older. Each of their shiny new pencils will be sharpened down to a stub. And I'll find them at the bottom of each backpack, curiously wondering about all the secrets they were privy to throughout the year.

Yep, summer will come and I'll have the gift of time with each of them again -- as if these warmer months magically enable us to freeze time and pretend that they're not really growing up on us as fast as they really are.

Caramilk Brownies

2010-09-03T04:03:00.000-07:00

photo by me*

*Sorry, Darryl! But you asked for a picture. Good luck with your diet! You can always make the black bean brownies as a consolation. Sad replacement, I know. Good luck :)

Ooey, gooey, soft and chewy! These brownies are incredibly awesome. A big hit for anyone hankering for something chocolatey and melt-in-your-mouth delicious! No nuts or icing though. You don't want anything messing around with the heart of this decadent treat.

Caramilk Brownies

8 squares unsweetened chocolate
1 1/3 cup unsalted butter
2 1/2 cups white sugar
6 eggs, beaten
2 tsp. vanilla
2 cups white flour
4-6 Caramilk bars (or Skor if your name is Angie!)

Melt chocolate along with butter in double boiler on stove. Cool and set aside.

Preheat oven to 325 degrees and grease an 11" x 13" pan (if you don't have one, use a 9" x 13").
Mix together sugar, eggs and vanilla. Gradually add flour. Once combined, mix in chocolate/butter mixture and blend until combined. Stir in Caramilk pieces (or Skor for Angie).

Spread in pan and bake 20-25 minutes (depending on size of pan) or until toothpick in center comes out somewhat clean (not entirely clean - you want some gooey-ness in there!).

Most importantly: protect these with your life. When these babies come out of the oven, the attack on them is fierce!

Thai Shrimp

2010-08-22T06:50:00.000-07:00

photo by frozenflies

Here I sit, drowning in my poison ivy but thankful, nonetheless, for the great summer we've experienced so far. While a gaggle of girls giggle down in the basement (remnants from a sleepover with overdoses of junkfood) and two sleeping boys from their own late night, I find myself surprisingly relaxed and enjoying the peace of a rainy, Sunday morning. Short-lived, I know. Soon that gaggle of girls will bound up the stairs and destroy my kitchen with the makings of breakfast at noon.

I hope you've all made the most of this summer. It seems so busy and I actually find myself welcoming the routine of fall. I guess us Canadians are forced to squeeze in as much seasonal fun as we can; cramming these months with camping, swimming, concerts in the park, poolside parties and dockside frolicking. As great as this time of year is, I am truly looking forward to fall for the following reasons:

working from home without constant interuptions and eruptions from my offspring
having friends all back from holidays so we can catch up with one other
the sweet scent of changing leaves and the bountiful colours that come with it
our town's fall fair
mountain bike rides without humidity
cleaning the house and having it stay clean while the kids are at school
simmering aromas from roast beef dinners and harvest corn chowder; things I never cook in summer
hiking in the forest without bugs
more time for magazine writing
the hibernation of the dreaded poison ivy plant that has plagued me this summer
wearing my favourite faded jeans and hoodies
peppermint tea on cool mornings

I also look forward to posting more often with the promise of spreading new, great recipes and random thoughts. To all of you, enjoy the last few weeks this beautiful summer brings! Until then, I leave you with my cousin Kathy's (yes, the same Kathy who brought you the ice cream cake) Shrimp dish. She served this up while at the lake and even my husband, who does not eat seafood, loved it.
(my two beautiful cousins, Kathy and Dianne)

Spicy Thai Shrimp

4 lbs. Peeled cooked shrimp, thawed
1/3 cup olive oil
2 Tbsp fish sauce
1 whole lime, finely grate the peel
1 whole lime, juiced
2 Tbsp fresh (or dried) cilantro
2 Tbsp honey
¼ cup finely chopped chili peppers (I used jarred banana peppers)
4 cloves garlic
2 teaspoons grated ginger (TIP: keep ginger root in the freezer, waaay easier to grate; and I don’t measure this, just grated a bunch, I’m sure more than 2 tsp.)

Pour over shrimp and marinate for 8 hours.

peppermint tea photo by louisahennessyvikinghorns
shrimp photo by jenianddean on flickr

Ice Cream Cake

2010-08-13T07:44:00.004-07:00

Zac opening his present from Grandma

After my son had requested an ice cream cake for his birthday, I was a little bummed. I'm a little tired of the DQ cakes. I find them hard to slice or melted and soggy, and you have to ditch the leftovers if it doesn't get eaten right away.

My cousin, Kathy, is always coming up with the best recipes. Seriously...if she had a recipe blog, I would be a very dedicated follower (hint! hint!). She passed this ice cream cake recipe along to me and I was sold on the fact that it was SUPER easy to make. My ten-year-old-to-be was also willing to give it a shot.

I switched the recipe up a bit to accommodate peanut allergies. Plus, I really do like that gooey cookie center in the DQ cakes so I tried to replicate that. I should also mention that I used quite a big pan so these quantities may be over and above what you'd need but you can decide. I used an 11" x 13" pan that is 2" deep. The recipe originally calls for a 9 x 13. If you use that size, then go easy on the quantities that I list below.

How did it turn out? Well, it was AWESOME! Not only was it way easier to serve and save, but it was more delicious than any ice cream cake from DQ. If you make this, I'm sure you'll find everyone raving about it too, even knowing that party kids can be the hardest critics. Good Luck!

Zac's Ice Cream Cake
this served a party of 12 kids, two adults and LOTS leftover

1 jar of hot fudge sauce
2 bags of oreo cookies
2 - 24 packs of Ice Cream Sandwiches
2 containers Frozen Cool Whip Topping; thawed

Take only one bag of Oreo cookies and blend in food processor to turn them into coarse crumbs. Set aside.

Line the bottom of a casserole dish with ice cream sandwiches. Spread with a layer of Cool Whip Topping; as thick as you like. Sprinkle all the crushed Oreo cookies on top. Heat hot fudge sauce in microwave for one minute and drizzle over the crushed Oreo layer. Layer another row of sandwiches on top and frost with remaining Cool Whip. Decorate top with whole Oreo Cookies. Keep in freezer until ready to serve.

Can be made the day before.

Guacamole

2010-08-03T14:46:00.000-07:00

Darryl and Jeremy sitting boat-side!

How are all you summer worshipers doing? This weather has been fantastic allowing us to be dockside, poolside, porch side, bonfire side! So whatever 'side' you've found yourselves on this past month or two, I hope you're soaking up every ray; getting every drop of sunshine. You deserve it!

I've gotta' post this recipe for Guacamole. It is my absolute go-to summer dip. My kids devour it too so I'm always cracking open the avocados all season long. Don't skimp on the cilantro - this fresh herb smells so good and is the key to this dip's success! If you can't get your hands on fresh cilantro, save yourself the trouble and wait until you can get your paws on a bunch. You seriously need it for this Group-Pleasing Gwock.

photo by dubow

Guacamole

6-10 avocados, peeled and seeded
Diced Tomatoes (as much as you wish; I usually throw in one or two)
Minced white or purple onion (I usually do one big one if I'm doing up a big bowl)
A bunch of fresh cilantro; washed and chopped
Splash of Red Hot Sauce - just a splash!
Fresh Lime Juice
Salt and Ground Black Pepper

Mash the avocado with a potato masher. Stir in the tomatoes and onions. Add lots of fresh cilantro then mix in lime juice. I usually squirt in about a 1/4 to 1/2 cup to start then fool around with the quantity. Add the splash of hot sauce. Sprinkle in some salt and pepper to taste. Give it a final stir then squirt some more lime juice on top.Serve with Lime Tacos.

The Contest Winner

2010-07-20T05:05:00.000-07:00

Hello all bloggers! As promised, I unveil a detailed report on last week's Healthy Snack Night contest (where my kids were challenged with making healthy, tasty snacks). Served up alongside reruns of Mork & Mindy, this night was a great success!

Each kid was given a score card and had to rate each other. The categories were:

effort
nutrition
taste
presentation

I was proud to say they had given each other very commendable points and applauded each other with their efforts (go figure!?). So without further ado, here are the results:

Samantha: Frozen Pineapple Sorbet
Zachary: Mint Chocolate Shakes (his own recipe)
Adam: Berry Smoothies

It seemed to be a frozen dessert theme night. So to mix it up a bit, I also whipped up a hot taco dip (to kill the chill).

The winner was Samantha who really kicked up her presentation by serving hers in martini glasses with skewers of blueberries and fancy umbrellas. Great job, Samantha! Zachary scored the highest in the taste category with Adam scoring the highest in nutrition. A grand effort by all!

As usual, they are more than willing to share their recipes.

Samantha's Fruit Sherbet
this recipe dates all the way back to 1933

1 cup lemon juice
1 cup sugar
1 cup orange juice
1 cup skim milk
1/2 cup pineapple juice

In pitcher or large bowl, mix together the lemon juice and sugar. Stir in the orange juice, skim milk and pineapple juice. Pour into a container and freeze until stiff. Scoop serving size into preferred dish.

Calories: 375 Fat: 1.3 grams
photo by celest mischa on flickr

Zachary's Low-Fat Chocolate Mint Shakes
photo by sanfran annie on flickr

In blender add:

About 8 scoops of Mint Chocolate Frozen Yogurt (or more if you like)
About 4 cups Skim Milk (or more depending on thickness you like)
1 teaspoon peppermint extract

Blend until smooth and serve!

Adam's All-Fruit Smoothies

2 Bananas, peeled and chopped
1/2 cup fresh blueberries
1/2 cup sliced, fresh strawberries
1 1/2 cups vanilla soymilk
1 cup pomegranate-blueberry juice
1 cup vanilla frozen yogurt

In blender, combine all ingredients. Pour and serve. Adam garnished each glass with a strawberry for an added touch.

Snack Night

2010-07-15T05:39:00.000-07:00

photo by lessignets.com

Every week, my family and I invest ourselves in front of a good movie (usually an oldie that Jeremy and I can supplant ourselves in; an attempt to revisit youth via Ferris Bueller or Marty McFly).

These cozy nights consist of blankets, fizzy drinks and evil snacks. But this week, I have presented my kids with a challenge. Whoever can whip up the healthiest and tastiest snack will win a prize. Not sure what that prize will be yet (a week with no chores?? Later bedtime?? Ideas are welcome!).

So this Friday night, after I am sent to the grocery store with the kids' ingredients lists in hand, my husband and I are guinea pigs to what they'll be serving up. I will post the winner next week.

For now, here is one of my favourite snacks. I hope it finds your family snuggled up in front of your own homemade movie night; blankets and all. It may not be the winner of the healthy contest, but it's darn good.

photo by sunflower catering on flickr

Sun-Dried Tomato Spread

2 packages light cream cheese; softened
2 cups light Hellmann's Mayo
1/4 cup finely chopped onion
1 tsp. minced garlic (from jar)
1 jar oil-packed sun-dried tomatoes; drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups shredded part-skim mozzarella cheese
2 old cheddar cheese
1 cup grated parmesan cheese; divided

In large bowl, combine cream cheese, mayo, onion and garlic until mixed. Stir in tomatoes and peppers. Add the mozzarella and cheddar cheeses and 3/4 cup parmesan.

Transfer to greased 9" x 13" baking dish. Sprinkle with remaining parmesan. Bake uncovered at 350 for 20 minutes or until edges are bubbly and browned. Serve with crackers and blue tortilla chips.

2010-07-08T08:24:00.001-07:00

Good news, Cookies and Catwalks followers! We've all been invited over to Laura Francis' cottage! Pack your swim trunks and coolers and head on over! You'll know her when you see her...she's the one on the dock with her nose in a book; glancing away only for a moment to motion us over with an energetic wave, welcoming us onto her little island in Northern Ontario.

Whether you know her by her blog (Black By Popular Demand), or through her published articles in Chatelaine Magazine, you won't regret stepping outside your heat-soaked suburbs to join her dockside and talk about some great reads this summer such as The Little Stranger by Sarah Waters or The Postmistress by Sarah Blake. This girl is my go-to guide for all addictive literature!

She's also whipped up some lunch fare for us - scrumptious salad with all kinds of good stuff that takes seconds to toss together. Lots of time to get back to the important stuff like twisting caps off frosty, cool beers and swimming with the loons (the birds, not the guests).

I'm heading out early to beat the traffic. I'll see you there:
http://alaurafrancis.blogspot.com/

Snakes and Ladders Pasta Salad

2010-06-30T18:36:00.000-07:00

2010-06-23T18:09:00.000-07:00

illustration by bradhallart on flickr

Life can be a mysterious thing. Why are we here? What's my purpose? Is there life after death, and all that sort of stuff. But sometimes, it's the small stuff that I find perplexing.

The other week, I was taking my pooch for a walk. With baggie in hand to prepare for the degrading act of scooping up yesterday's doggie dinner, I meandered down the street enjoying my neighbours' freshly mowed lawns and sweetly kept gardens (admittedly, these same gardens stir up guilt as I compare them to my own weed-infested displays; my ode to nature's version of 'Animal House').

A short time into our walk, the bag now the opposite of empty, I tie it in a knot and leave it on the roadside so that I can walk freely without its burden, with full intentions of collecting it on the way back (I have lowered myself to collect the poop, but I'll be damned if it will be company on my journey).

Upon circling back to do the poop pickup, the bag was nowhere to be seen. Leaving it unattended for only twenty minutes, I feel compelled to survey the street. No one in sight. Not garbage day. Oh well, I say to myself. Perhaps someone just came across it and scooped it up for me.

But here's the kicker: this keeps happening. Three times now I have left my doggie bag and three times, within twenty minutes, my bag has disappeared into the unknown.

I recently heard on the news of someone breaking and entering homes to steal dirty diapers. He said he liked to 'wear them' - no joke. Is this a twisted fetish I could be dealing with? Am I being watched? Is someone staking me out?

Or maybe my dog's digestive remains make great fertilizer for all these wonderful gardens I pass by. Despite these odd circumstances, I fail to feel like a victim here. They're stealing poop for #@!&% sakes.

I guess I may never come to realize the identity of these poop perps. I will, however, continue to leave my steaming, plastic loot bags on the side of the road and perhaps, one day, my consistent actions will 'flush out' the answer.

I'll tell you this, though. I think twice about stopping and smelling the roses anywhere along my street.

In the meantime, I will leave you with one of my childhood's favourite snacks. Completely unrelated to the story above, by the way.

Haystack Cookies

1/2 cup milk
1/2 cups unsalted butter
2 cups white sugar
6 tablespoons unsweetened cocoa powder
3 cups minute oats
1 cup shredded coconut

Place the milk, butter, sugar, and cocoa in saucepan. Bring to a boil for one minute. Remove from heat then stir in oats. Mix in coconut. Drop in spoonfuls on waxed paper. Place in fridge and cool until set.

Veggie Pizza Appetizer

2010-06-14T17:14:00.000-07:00

Adam taking the first plunge of the season

Ah, summer. Gotta' love it. Nothing like spending time dockside with friends and family whether in Ontario or Manitoba (and all the while working up an appetite, thanks to waterskis and Sea-doos).

It's great to walk around with a tray of something in the summer; good company is always looking for munchies to pair up with their frosty beers - especially when the steep walk back up to the cabin is avoided at all costs once those beer tabs are pulled (hence the reason for rounds of applause from all when you make your way down to the lake with any type of sustenance).

This one is a big winner, first served up by my Manitoban-cousin Karen. I've made this countless times and even my carnivore-obsessed brothers love this one:

Karen's Veggie Pizza

1 tube Pillsbury Giant Crescent Roll (I use the multigrain)
1 pkg. 8 oz. light cream cheese (softened)
1/2 cup Ranch Dressing (or other creamy dressing of choice)
Diced Raw Veggies: Broccoli, Red and Yellow Peppers
Grated Carrots

Pat crescent rolls flat into cookie sheet (greased).
Bake 10-12 minutes at 350 degrees until lightly browned. Let cool.

Mix together cream cheese and salad dressing. Spread over cooled crust. Top with diced, raw veggies and grated carrots. Slice 'pizza' into squares and serve.

2010-06-10T04:30:00.000-07:00

This week, I've been feeling a bit sluggish. Slow on the bike. Drained energy. What's goin' on? Don't feel sick. Life is treating me well. Go figure. Tried to bike up the wall twice on Monday and couldn't do it.

When I got home, I had the urge to whip up some good ole' bran muffins -- tossed in some fresh berries, and voila! I whipped up the best darn muffins I've ever pulled from the oven! Jeremy's band was practicing downstairs and they all emerged from the basement drooling from the aroma that engulfed the kitchen. Those poor, starving musicians. They didn't stick around long enough for a sampling.

Check out this pan. Great for Yorkshire Pudding and even better for muffins!

I highly recommend getting a set of Yorkshire Pudding pans. These worked amazingly! Nice, high muffin tops - yummy! Scorfed one of these babies down before hitting the sack and then plowed into another helping for breakfast.

Well, let me just say that I have had a little bit more pep in my step! And the wall? Tackled it no problem on Tuesday morning - with gusto! Thanks, Bran, for bringing me back to life.

Tracey's Energy Muffins

1/2 cup unsalted butter; melted
1/2 cup brown sugar
3 bananas, mashed
1/4 cup skim milk
1 tsp. vanilla extract
2 eggs
1/2 cup whole wheat flour
1/2 cup wheat bran
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 or 2 cups berries (I used blueberries and raspberries)

Preheat oven to 375 degrees. Grease pan or line with paper liners.

In mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs. Mix well. Stir in flour, bran, baking powder, soda and salt. Blend just until moistened. Fold in berries.

Pour batter into tins. Bake 20-25 minutes. Cool. Eat. Live.

2010-06-02T05:18:00.000-07:00

The cutest volunteers you could ever meet

To all you faithful followers, I know I haven't been checking in too much lately. I am on my summer blogging hours! How can one sit at the computer on these glorious riding days? However, this does not mean I have nothing to say (rarely the case!) and I wish to share with you an experience that I strongly suggest you create for yourselves as well.

Four years ago, I decided to organize a Survivor/Amazing Race for a group of friends. My secret dream to partake in the real 'Survivor' is sadly unrealistic for two reasons. I could not survive the 30 days without my kiddies and plus I am Canadian (through and through!). So I went on to organize a day that purges this ambition.

I deemed it the Slightly Incredible Island Race and, year after year, it has always been a fantastic day of events, but the stories and quick friendships that emerge from this race were the unexpected gifts in planning this day of mayhem.

The first year was a little tough to convince others to partake. Some were worried about the physical requirements and others deemed the idea lame (we won't name names, Jeremy). Since then I have had to add multiple teams to the roster to include others begging to do the event. We now have six teams of six people and a waiting list the length of my arm for others desperately hoping to sub in for an injured player (I feel that 36 people is the maximum on this kind of day).

This is a list of what us 40-year-old, frolicking contestants dove into this year:

-scavenger hunt
-canoeing
-running through tangled forests
-puzzles
-water throwing
-portaging
-building fires, catapults, dinghy races
-frisbee golf

...and the best part...

...sprinting to the finish line located at the pub:

a little envy between contestants and the winning team is abundant

Topped off with a round of inebriated guitar singing on the patio, the handing out of the dirty-sock and clean-sock awards, this is now my favourite day of the year. We have had people bail on relatives' weddings in order not to miss another year of craziness.

If you're looking to create great memories, forge friendships and serve your competitive streak, I highly recommend planning a day for your own group. Not one person who has ever signed up for this race has regretted it. And, ironically enough, Jeremy's name is always at the top of the sign-up sheet ever year.

ps) Team Grey rules, Team Black sucks

2010-05-20T09:29:00.001-07:00

mmmm....these were so good...

Danielle, you started this up by sending me your burger recipe (thanks again!). I altered it a bit with the cheese and they were soooo good. A must in everyone's summer meal planning!

Hamburgers Stuffed with Cheese

1 lb. extra lean ground beef
1/2 cup bread crumbs
1/4 cup BBQ sauce
Cheese of choice; crumbled into pieces (blue cheese, old cheddar, whatever your heart desires!)

Freeze crumbled cheese for at least two hours. While you're heating up the Barbecue, do the following:

Mix ground beef with bread crumbs and BBQ sauce. Form into patties. Make a divot in the middle of each patty. Stick some frozen cheese in there. Reform patty so that divot is completely covered. Grill 4-6 minutes per side.

Serve on buns (I like those new multi-grain skinny buns - they're great!) with desired condiments. And don't forget the pickles. You gotta' have the pickles!

Serve alongside sweet potatoe fries; even better.

Mint Chocolate Chip Cookies

2010-05-19T13:22:00.001-07:00

photo by fivecatsonedognokids on flickr

Okay, this isn't good. I've found another cookie to smother with love. Yet another food item to add to the craving list!

I made these today and passed samples out at the school to be Mom-Approved. They were met with the appropriate oooh's and ahh's that give this cookie thumbs up for Cookies and Catwalks. They are very comparable to the Mint Girl Guide Cookies. Sorry, girls! Looks like you've got competition!

Mint Chocolate Chip Cookies

3/4 cups unsalted butter
1/2 cup refined white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups white flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (I used half semisweet, half milk chocolate)

Melt butter then put in electric mixer. Add white and brown sugars. Cream together then add remaining ingredients. Drop cookie sized portions of dough on sheet and bake for 10 minutes in 350 degree oven.

2010-05-12T09:26:00.001-07:00

So my daughter boots me out of the kitchen the other night so she can bake. That's my cue to take off and let her do her magic. She whipped up these delicious orange thingies that really impressed me! They were gone by the next morning. Because she's very kind-hearted, Sam is willing to share her recipe with all of you. Even if she isn't willing to share kitchen space.

Samantha's Orange Biscuits

SYRUP
1/2 cup freshly squeezed orange juice
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp. unsalted butter
1 tsp. grated orange peel

BISCUITS
2 cups white flour
1 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter
7/8 cup skim milk

2 tbsp. brown sugar
1/2 tsp. cinnamon

Syrup: Mix all 5 ingredients into small saucepan. Heat and stir until butter is melted. Pour into greased 9" x 9" pan. (Samantha used a circular pie pan for this).

Biscuits: Measure first three ingredients into large bowl. Cut in butter until crumbly. Make a well in the middle. Pour milk into well. Stir until moistened and mixture forms a ball of dough.

Turn out onto lightly floured surface. Knead 6 times. Roll out into rectangle.

Combine brown sugar and cinnamon in small cup. Sprinkle over dough. Roll up, jelly roll style, beginning at long end. Cut into 1" thick slices. With cut side up, place on top of syrup mixture in pan.

Bake at 425 degrees for 25 minutes or until lightly browned.

The Wall Pasta

2010-05-11T04:55:00.000-07:00

Now that biking season is back in full force, I contend with my nemesis: The Wall.

This climb located in Durham Forest is known to many riders and I throw myself at its mercy at the beginning of every season; using it as my measuring stick to see just how badly my body has withered over winter hibernation (and egg nog, and rum balls, and New Year's chocolate fountains...).

Well, I'm happy to say that I climbed that @#!# hill last night while riding with some very encouraging women - I couldn't have done it without you, girls! You reminded me that giving up right at the end would leave me with a feeling much worse than the burning in my legs.

So this page is dedicated to said wall. Even though I despise you, you're good for me. And you give me a great excuse to splurge on carbs - after all, that hard work deserves a reward!

photo by annamatic3000 on flickr

Pasta à la Wall

1 box whole wheat spaghetti
2 teaspoons chopped garlic
1/4 cup chopped fresh parsley
1/4 teasponn crushed red pepper flakes
1/4 - 1/2 cup cold pressed olive oil

In large pot, boil salted water then add spaghetti until al dente. Drain. Meanwhile, in large skillet, saute garlic, parsley and red pepper with olive oil over medium heat. Cook until fragrant and garlic turns golden; about ten minutes. Toss infused olive oil with spaghetti.

Super Easy BBQ Chicken Calzones

2010-05-05T14:30:00.000-07:00

photo by meghanrmurphy on flickr

Who doesn't love a good calzone? Throw some leftover BBQ chicken in the mix and I dare you to walk away from this one! A winner with my hubby and super easy to make (hence the title)!

3-4 BBQ'd chicken breasts; sliced thin
2 cups barbecue sauce
2 cups shredded mozzarella cheese
chopped fresh cilantro
2 tins Pillsbury pizza dough

Add sliced chicken to a large skillet on medium high heat. Add barbecue sauce and stir. Cook until heated through. Meanwhile, roll out one tin of pizza dough. Slice dough in half to create dough for two calzones.

Spoon 1/4 of the chicken mixture (piled high) on one half of each dough section. Top both with 1/4 of the shredded mozzarella, then top each with cilantro. Fold dough over toppings and seal edges. Repeat with remaining tin and ingredients.

Place in oven at 400 degrees and bake for 20-25 minutes until brown and heated through.

Fish Tacos

2010-05-03T05:16:00.001-07:00

Ever since the film, "I Love You, Man", I've been wanting to try fish tacos. Peter Klaven and Sydney Fife make them sound so good as they're gulping down pints during their first man-date.

While in New York, I ordered these up at a little Mexican Cantina. They were so simple; not drowning in sauce. These fish tacos just lived on the simplicity of fresh cilantro and squeezed limes. I recreated this at home and was very happy to succeed.

Fish Tacos

Olive Oil
3 - 6 fillets of Tilapia
Generous supply of Lime Juice
Generous supply of Fresh Cilantro; chopped
Salt
Soft Tortillas

Heat olive oil in skillet on medium high heat. Add fish fillets. Fry fish until it is no longer opaque; breaking up the fillets until flaked apart. 5-10 minutes. Reduce heat to simmer.

Squeeze some of the fresh lime juice all over fish and add some of the chopped cilantro. Mix together. Sprinkle with salt to taste.

Place fish on one half of soft shell tortilla. Top with heaping amount of fresh cilantro. Squeeze generous portion of lime juice. Fold the other half of shell over the toppings so it is now in the shape of a taco. Cram this baby into your mouth. Repeat as many times as desired.

Olé!

Maple Cookies

2010-04-28T09:41:00.000-07:00

photo by Obajoo on Flickr

Okay, okay. I apologize. I've been totally slacking on this blog thing lately! But it's spring and my new schedule has me riding in the forest as often as I can get in there!

For instance, today I had a blast finding a new trail called 'Maple Gravy'; a nice, winding track that takes you into the heart of Durham Forest. So beautiful. While the winds pushed and swayed the tops of the towering trees above me, I stayed nestled in among the trails nice and warm and having fun.

So as an ode to the Maple Gravy run, and since it's my turn to bake for the boys' group home this week, I give you Maple Cookies. Ooey, Gooey goodness but don't skimp on the syrup, people! Use the real stuff. Especially if you're Canadian-blooded. Think I'll throw in some chocolate chips with this. Think that'll work out? I'll let you know...

Maple Cookies

1 cup unsalted butter; softened
1 cup packed brown sugar
1 egg
1 cup maple syrup - the real deal! None of that Aunt Jemima crap
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
4 cups flour
white sugar for decorating

Cream together the butter and brown sugar. Add the egg, syrup and vanilla. Throw in the rest of the stuff and mix well. Shape into 1" balls and roll in white sugar. Bake 8-10 minutes in 350 degree oven.

Spider vs. Speed

2010-04-20T14:59:00.000-07:00

photo by Cynthia's photos on flickr

Last summer, as my vehicle took me through the intricacies of my world, I had a traveling passenger everywhere I went. I'd drop the kids off at school and he'd be riding right along with me. I'd drive to work and there he would be, keeping me company as I cruised the 30K towards the office. He never took up much room and his presence didn't hinder the space needed to tote six kids alongside me for band practice.

This little stow-away was a spider who lived in my side mirror. Every morning when I'd throw the truck into gear, he would crawl off his web and find security within the framework of the mirror's casing. As his webbed home clung desperately to what it hoped would secure a day's residence, I felt guilty as its grip would become victim to the wind force caused by my lead foot; its threads catching a ride on the force that would carry it off.

Lo and behold, the next morning a new home would be constructed in its place and each morning for the entire summer. At day's end, its home would be in ruins as I parked in the driveway and, every morning, a new one would be in its place. I had to admire this eight-legged creature's dedication and commitment. "I can definiltey learn something from him," I thought to myself.

I thought of my little passenger at the car wash, on the highway and in thunderstorms. And every morning, a reconstructed web would glisten in the sunshine hoping for the meal it promised to bring. It made me want to borrow some of this determination for an obstacle I've come across ever since I started biking.

Even though I enjoy running, I find the warmer months the most challenging to stay the course. After all, summer is bike season, and I'm having a hell of a time staying focused on my runs. Man, it takes much longer to cover the same pavement when you don't have two wheels propelling you forward.

Last summer, I completely bailed and traded all my running time for me and my bike. But the guilt of not sustaining my running regiment took its toll and I vowed this summer to commit to a balanced routine. Guilt is a powerful force.

So the other day, I went for an 8K run - nothing too extreme. I surveyed the long country road that lay before me and it seemed to go on forever. Knowing I usually cover the same distance within minutes when I trade in my runners for bike clips, the task was feeling too arduous.

Then I remembered my little buddy, the spider. Every day he creates something and every day it's destroyed. Yet, he perseveres and holds his ground. So I plowed ahead and tried to make the best of this run that I just didn't have the heart for this one particular morning.

As I reached the half-way mark, I cursed the road that still spanned before me. If I had my bike, this patch of asphalt would be completely behind me, I muttered. I kept treading forward as a new song escaped through my headphones. A song that once held empowerment but, due to repeated plays, has metamorphosed into a droning bore. I tried to skip to the next one but my fingers fumbled with my i-pod and it fell to the ground - the wire dangling from my water belt. Damn. I never have to worry about i-pods when on my bike.

A faint (and familiar) twinge of pain shoots through my left knee and my left hip (running is brutal on the joints). A pain I never feel when on my bike, I realize.

The sun rises to greet the day, I feel its heat on my skin; no breeze to cool me off. I've underestimated the potential of this early morning temperature and realize I've dressed in too many layers.

I'm now hot. Tired. My knee is aching and my hip is flaring up. None of the elements I experience when on my bike, I curse.

I finally assemble my music again and keep thinking of my eight legged friend. How he never gives up. In his honour, I forge ahead.

I reach for my water bottle and try to quench my dry throat. None left. I hate carrying a lot of water when I run so I always use 6 oz. bottles. Not like my bike bottle that carries well over what I would drink on an 8K route such as this.

I finally plod home; thirsty and aching. I eye my bike sitting in the garage. Its sight invites me over and I place my hands on its bars; my feet moving the pedals as they ask to go for a spin. I remember the long, dry road I had just come from and I decide to tackle it in the way it's meant to be tackled. After all, my poor bike has been sitting in storage for a good few months; the only action its seen is on the wind trainer or in an indoor riding arena. In fact, how dare I turn my back on it when the weather calls him out to play?

I do a quick shoe swap and wheel my bike out of the garage. I glance over at my truck and spot my little spider working away at his web that, in about 2 hours, will be laying on the highway somewhere as it gives way for the millionth time on the drive to work.

As I see him working diligently at his task, I think: Why the heck would a spider pick a moving vehicle to make a home? Maybe this spider aint' too bright. Maybe he's a little bit challenged when compared to his other spider friends. In fact, maybe they all laugh at him when he consistently builds his web on moving structures. We're in the country, after all. What's wrong with the hedge? The bushes? Look around, spider! You're in a rut with this whole mirror-obsessed carnage!

I jump on my bike and leave the spider to his business. I immediately enjoy the freedom of speed. The easy motion of my joints as the ache subsides. Its tires eat up the pavement my feet just pounded. No i-pod needed for distraction; biking is just too much fun to need one. I spend an hour and a half on my bike and glide back into the driveway content and at peace.

Now, I'm not saying I'm giving up running. And I'm not saying I don't appreciate the spider's perseverance. I'm just saying, "Spider. Maybe you want to look around and appreciate your surroundings while you got 'em."

And, spider, if you do change it up, if only for a few months, there's nothing to feel guilty about.

shoe photo by ingridesign
bike photo by eric magnuson