Winding down one year to wind up for another... seems like we just booted 2009 to the side to make way for 2010! I have never been one for resolutions - really think one day is as good as another to get moving, try new things, revisit favourite pass-times etc. One day at a time and one foot in front of the other - after all none of us comes with a guarantee ;)
Hope-filled; Dreaming Always
One thing I do know for certain is that I need to persist in my quest for life balance - too often I am caught in this cycle of busy-ness, raw motion without passion and joy factored into the mix. I am concurrently thankful for and frustrated by my hyper-creative tendencies! My time to paint, time to photograph, time to write etc. is always in a state of tension with my need to earn a living and take care of the basics for my kids.
The Recipe Project Continues...
I continue to make an electronic recipe favourites book for my friends and family. Have finished entering my Mom's Best selections and am now sorting thru the entrees - finding this is a bit thin, as I think I have mostly relied on those tried and true favs from Mom! Also, we tend to have pretty straightforward meals - some kind of grilled meat with raw veggies and rice or pasta! Anyway, I am looking forward to taking the file to the quick print place and having everything neat and accessible - and easy to share.
Vodka for Lunch??? Hey it's the Holidays!
So, let's toast the old year in a comforting way - here is a wonderful recipe for pasta with vodka sauce. I received this recipe at a fundraiser event at De Luca's Cooking School - like much of Italian cuisine, it is simple to prepare and fantastico on the old taste buds. Hope you will try and enjoy with a nice glass of red wine - buon appetitto!
Pasta With Vodka Sauce - Serves 4
Ingredients:
500g (about 16 ounces) of your favourite pasta
3-4 Tbsp. of butter
1/3 lb of back bacon, finely chopped
2 cups whipping cream
1/2 cup premium vodka (no cheap stuff - you are what you eat!)
1/2 cup freshly grated Parmesan cheese
4 Tbsp. chopped Italian parsley
Dried chilies and salt to taste
Pepper to taste
Method:
Melt butter in a heavy saucepan, add the bacon and saute for 4-5 minutes. Add the vodka and cook for 1-2 minutes longer. Add the cream, season to taste with salt and chili pepper and then stir in 1/2 of the parsley. Allow to come to a boil, reduce heat and set aside; covering loosely to keep warm.
Meanwhile cook the pasta to al dente in boiling salted water. Drain and return to cooking pot, tossing with parmesan, and half of the prepared sauce. Transfer to a serving platter, top with remaining sauce and cheese, garnish with parsley. Add a little black pepper if desired.
Thursday, December 30, 2010
Sunday, December 26, 2010
Holiday Nostalgia - Cha Cha Charming!
Merry Christmas! I hope you are finding a few moments of respite in the flurry of activity that the holiday season generates. I am recovering (Day 4) from a particularly nasty cold/flu virus - have not been sick in over three years, and I have never been a good sick person, so needless to say, those near and dear to me are praying extra hard for my speedy renewal! As fate would have it, all my family were expected for Christmas dinner, so I had to suck it up and keep moving, smile in place! Thankfully, I was feeling better as compared to Days 1 and 2 of this bug, which felled me like a pro-wrestler before I even knew what was coming, btw! I am also grateful for the physical endurance I have earned training at FREAK Fitness - it went a long way to helping me perservere; a true culinary commando! LOL
Family First
Despite feeling like garbage, I managed to make dinner for my family, including Mom (MMM), Sooz and Uncle "On". It was the tried-and-true roast turkey with gravy and stuffing, and - of course - homemade cranberry sauce! I mixed it up a bit with Italian-style roasted potatoes - the trick is to peel and quarter the potatoes and soak them in cold water for 2-3 hours (or over night!). You then dry the potatoes well between paper towels and toss in olive oil, salt and pepper. Rosemary is a nice addition - but not all of our family like it, so I opted out on that addition for Christmas. The wedges are baked at 400 degrees Fahrenheit for 45 minutes - until lightly browned; the result is a moist interior and a slightly crisped exterior - yum!
Opening Acts...
I also made Mom's mandarin orange jelly (kids' favourite - and aren't we all kids at heart?), as well as broccoli/carrots mix. My dear Mom brought a lovely spinach salad too - a bit garlicky for my tastes, particularly when feeling a bit "off", but a true gourmet delight for all others - I am really only wanting toast and tea when feeling sick (I know, Sad Sack... it will pass, I promise!).
We also enjoyed Mom's recipe of Sweet 'n Sour Meatballs - I made these ahead of time in the slow cooker and they were a big hit. I am hoping there will be leftovers around when my appetite returns (great with rice and some stir fry veg!).
Cha - Cha Ching!!! The Grand Prix
December was a blur; always too much to do and too few hours, and I really didn't do much baking this year. I am finding that more of us are watching calories and last year I actually tossed out a lot of sweet treats, so it is likely for the best. The family favourites - gingerbread and shortbread - were represented, so no one went without a little sugary something to dunk in the exquisite Caffe Vergnano that my best friend imported for the holidays, and was kind enough to share with the familia :)
But a highlight for me was making Mom's Cherry Cha Cha, a simple dessert that we often enjoyed Christmas Eve after church - not only is it super easy, which was a HUGE bonus for your under-the-weather hostess, it also is delicious and not too sweet. The recipe follows and I hope you will try and enjoy - a sentimental flavour gift from this weary elf's kitchen to your own xo!
Quick to whip up for New Year's Eve - you may find it becomes a holiday staple in your circle.
Mom's Cherry Cha Cha
Ingredients:
1 large can cherry pie filling*
250 ml whipping cream, whipped
1/2 pkg. of miniature marshmallows
Small package graham crackers (You will need 15-18 of 3" crackers)
Method:
Line the bottom of a pyrex cake pan (approx 9" x 9" or 9" x 12") with graham crackers - cutting or breaking the crackers to fit, if necessary. Combine the whipped cream with the marshmallows and spread over the cracker base. Top with the cherry pie filling, spreading to cover. Cover with tin foil and refrigerate several hours or overnight.
Serves 12-14: tastes light and not too sweet after a heavy meal.
*You can easily trim calories from this by using fat-free Cool Whip in place of the whipped cream and also by substituting sugar-free cherry pie filling for the regular pie filling.
Family First
Despite feeling like garbage, I managed to make dinner for my family, including Mom (MMM), Sooz and Uncle "On". It was the tried-and-true roast turkey with gravy and stuffing, and - of course - homemade cranberry sauce! I mixed it up a bit with Italian-style roasted potatoes - the trick is to peel and quarter the potatoes and soak them in cold water for 2-3 hours (or over night!). You then dry the potatoes well between paper towels and toss in olive oil, salt and pepper. Rosemary is a nice addition - but not all of our family like it, so I opted out on that addition for Christmas. The wedges are baked at 400 degrees Fahrenheit for 45 minutes - until lightly browned; the result is a moist interior and a slightly crisped exterior - yum!
Opening Acts...
I also made Mom's mandarin orange jelly (kids' favourite - and aren't we all kids at heart?), as well as broccoli/carrots mix. My dear Mom brought a lovely spinach salad too - a bit garlicky for my tastes, particularly when feeling a bit "off", but a true gourmet delight for all others - I am really only wanting toast and tea when feeling sick (I know, Sad Sack... it will pass, I promise!).
We also enjoyed Mom's recipe of Sweet 'n Sour Meatballs - I made these ahead of time in the slow cooker and they were a big hit. I am hoping there will be leftovers around when my appetite returns (great with rice and some stir fry veg!).
Cha - Cha Ching!!! The Grand Prix
December was a blur; always too much to do and too few hours, and I really didn't do much baking this year. I am finding that more of us are watching calories and last year I actually tossed out a lot of sweet treats, so it is likely for the best. The family favourites - gingerbread and shortbread - were represented, so no one went without a little sugary something to dunk in the exquisite Caffe Vergnano that my best friend imported for the holidays, and was kind enough to share with the familia :)
But a highlight for me was making Mom's Cherry Cha Cha, a simple dessert that we often enjoyed Christmas Eve after church - not only is it super easy, which was a HUGE bonus for your under-the-weather hostess, it also is delicious and not too sweet. The recipe follows and I hope you will try and enjoy - a sentimental flavour gift from this weary elf's kitchen to your own xo!
Quick to whip up for New Year's Eve - you may find it becomes a holiday staple in your circle.
Mom's Cherry Cha Cha
Ingredients:
1 large can cherry pie filling*
250 ml whipping cream, whipped
1/2 pkg. of miniature marshmallows
Small package graham crackers (You will need 15-18 of 3" crackers)
Method:
Line the bottom of a pyrex cake pan (approx 9" x 9" or 9" x 12") with graham crackers - cutting or breaking the crackers to fit, if necessary. Combine the whipped cream with the marshmallows and spread over the cracker base. Top with the cherry pie filling, spreading to cover. Cover with tin foil and refrigerate several hours or overnight.
Serves 12-14: tastes light and not too sweet after a heavy meal.
*You can easily trim calories from this by using fat-free Cool Whip in place of the whipped cream and also by substituting sugar-free cherry pie filling for the regular pie filling.
Wednesday, December 8, 2010
We Are What We Eat
Passing the Torch
One of the things in life for which I am most thankful is motherhood - for both having had a loving Mother in my life, and for having had my own children.
Coming from a large family with lots of commotion in the household and not a lot of privacy, at age eighteen I was eager to have some time alone and I recall how I had absolutely no interest in marriage or family life.
Fast forward to the present, with three kids of my own and the outcome seems nothing short of miraculous; surreal! I remember my first moments with each of my babies and can't imagine a day without having had the pleasure and delight of them entwined in my experience.
A big part of my own upbringing was the time spent helping out with small tasks, including food prep and an early appreciation of what flavours work well together and what constitutes a balanced and nutritious family meal. I have spent many hours copying my favourite family recipes into a large zipper binder in an attempt to carry over some of the goodness (of which I was a fortunate beneficiary) into my adult life, and into my role as a parent.
In more recent days, I have noticed a deterioration to my binder - damn it, I am getting older and some of the loose leaf pages are yellowing and curling! Hard to believe as I still feel like I am about eight years old and can easily place myself into my parents cozy bungalow, lounging on the olive green carpet; surrounded by my Barbies! So... needless to say, I am in the process of editing through my culinary heritage to create an electronic recipe book that I can easily share with my own kids...AND reprint for myself to replace the current tatty version :)
The Project!
I am really enjoying all aspects of this process - like anyone else, I tend to gravitate toward a few favourites in my cooking and I have "rediscovered" some family recipes that have not been served at my home in a while. Also, I am adding in family photos and food shots - really adds to the appeal having the visual breaks, and makes the "book" much more special.
Pretty easy and inexpensive to take your files to a quick print place and get them either hole-punched or Cerlox bound. So, if you're in the same boat as this Momma, I recommend it. Could be a very nice and personal gift to welcome a new neighbour etc.
A Blast From Pam's Past...
Here is one of the recipes from my dear Mom - her Easy Beef Stew. Especially satisfying and comforting at this time of the year. I hope you will try and enjoy.
xo!
Mom's Easy Beef Stew
Ingredients:
2 lbs. round steak, cut into 2” – 3” chunks
2 Tbsp. flour
3 Tbsp. canola oil
2 tsp. salt
½ tsp. ground black pepper
Dash of garlic powder
6 small potatoes, diced
2 -3 large carrots, peeled and chopped
4 large onions, peeled and coarsely chopped
¼ cup dark soy sauce
1 cup water
1 can (approx. 10 ounces) cream of mushroom soup
1 Tbsp. lemon juice
Optional: ½ medium rutabaga, cut in bite-size chunks
METHOD:
Place flour and spices in a Zip-loc bag and add the meat chunks, tossing to coat. Meanwhile heat the oil in a heavy fry pan. Brown the beef, stirring constantly. Place water, soy sauce and all vegetables in a large soup pot and add the browned meat as well. Bring the mixture to a boil over medium heat, then reduce the heat, cover and simmer for one hour. Add the mushroom soup and lemon juice, stirring to combine. Heat another 5-7 minutes and serve.
One of the things in life for which I am most thankful is motherhood - for both having had a loving Mother in my life, and for having had my own children.
Coming from a large family with lots of commotion in the household and not a lot of privacy, at age eighteen I was eager to have some time alone and I recall how I had absolutely no interest in marriage or family life.
Fast forward to the present, with three kids of my own and the outcome seems nothing short of miraculous; surreal! I remember my first moments with each of my babies and can't imagine a day without having had the pleasure and delight of them entwined in my experience.
A big part of my own upbringing was the time spent helping out with small tasks, including food prep and an early appreciation of what flavours work well together and what constitutes a balanced and nutritious family meal. I have spent many hours copying my favourite family recipes into a large zipper binder in an attempt to carry over some of the goodness (of which I was a fortunate beneficiary) into my adult life, and into my role as a parent.
In more recent days, I have noticed a deterioration to my binder - damn it, I am getting older and some of the loose leaf pages are yellowing and curling! Hard to believe as I still feel like I am about eight years old and can easily place myself into my parents cozy bungalow, lounging on the olive green carpet; surrounded by my Barbies! So... needless to say, I am in the process of editing through my culinary heritage to create an electronic recipe book that I can easily share with my own kids...AND reprint for myself to replace the current tatty version :)
The Project!
I am really enjoying all aspects of this process - like anyone else, I tend to gravitate toward a few favourites in my cooking and I have "rediscovered" some family recipes that have not been served at my home in a while. Also, I am adding in family photos and food shots - really adds to the appeal having the visual breaks, and makes the "book" much more special.
Pretty easy and inexpensive to take your files to a quick print place and get them either hole-punched or Cerlox bound. So, if you're in the same boat as this Momma, I recommend it. Could be a very nice and personal gift to welcome a new neighbour etc.
A Blast From Pam's Past...
Here is one of the recipes from my dear Mom - her Easy Beef Stew. Especially satisfying and comforting at this time of the year. I hope you will try and enjoy.
xo!
Mom's Easy Beef Stew
Ingredients:
2 lbs. round steak, cut into 2” – 3” chunks
2 Tbsp. flour
3 Tbsp. canola oil
2 tsp. salt
½ tsp. ground black pepper
Dash of garlic powder
6 small potatoes, diced
2 -3 large carrots, peeled and chopped
4 large onions, peeled and coarsely chopped
¼ cup dark soy sauce
1 cup water
1 can (approx. 10 ounces) cream of mushroom soup
1 Tbsp. lemon juice
Optional: ½ medium rutabaga, cut in bite-size chunks
METHOD:
Place flour and spices in a Zip-loc bag and add the meat chunks, tossing to coat. Meanwhile heat the oil in a heavy fry pan. Brown the beef, stirring constantly. Place water, soy sauce and all vegetables in a large soup pot and add the browned meat as well. Bring the mixture to a boil over medium heat, then reduce the heat, cover and simmer for one hour. Add the mushroom soup and lemon juice, stirring to combine. Heat another 5-7 minutes and serve.
Thursday, December 2, 2010
Dressing Up!
Busy-ness as Usual
Almost Christmas! Feel like my fast-forward button has been stuck in the "on" position for some time now... I know, join the club! It seems that a lot of us are high on the demand side of things and low on time, and the holiday season just adds to the burden for too many of us. I hope that you find/take a few moments in each day to dream, to breathe; just TO BE :)
I have learned to relax - it was not a natural part of my make up. My nickname as a kid was Tazz, because I was always this blur, ripping around; my hair tangled and wet with sweat! I still get keyed up sometimes, but I have learned not to feel guilty about leaving the laundry, dusting etc and crawling into bed early to read instead.
Home Cooked Goodness
I am ever-thankful for having been raised in a home when healthy, nutritious (and abundant!) food was the norm. My Marvelous Mother Martha (MMM) was a farm kid who always had a huge garden, from which we all enjoyed the bounty and learned to appreciate the value and taste of fresh food. So I work hard to keep the fresh factor alive for my kids -- not always easy because their dear Daddy is a Pop Tart, Alphagetti and sugary cereal kind of guy; I swear that he buys all of the junk his mother would never have wasted her grocery budget on!
Apple-licious!!!
In the spirit of taking time to take care of yourself, what could be more important than good nutrition? I am taking care to get my good stuff in the furnace each day, as the pre-holiday work and personal schedules are making my trips to the gym more sporadic. At least we can control our food intake, right?
Recently I was fortunate to be given a wonderful salad dressing recipe that just blew my mind and taste buds -- it is just so delicious (and good for you - nice combo!); you will just want to toss those crappy bottled dressings! The base of the this dressing is apple cider vinegar which has a lovely, mellow flavour with just enough zip to keep it interesting but does not overpower the delicate flavours of your veggies. Here is my fav salad mix and the dressing recipe for you to enjoy and share - a little pre-Christmas gift that you can enjoy forever after, which I sincerely hope you will; xo!
Paul's Awesome Salad*
*Serves One
Salad Ingredients:
2-3 cups baby spinach or mixed greens
1 Tbsp. dried cranberries, or fresh berries
3 ounces chicken or turkey, chopped
1 Tbsp. crumbled feta cheese
1/4 cup diced English cucumber
4 walnut halves, chopped finely
Dressing:
3 Tbsp. apple cider vinegar**
1 tsp. liquid honey (natural, unpasteurized is best for your health)
1 tsp. extra virgin olive oil
**Look for natural, unfiltered apple cider vinegar for the best nutrition and flavour; I buy mine locally at The Bulk Barn. This is an easy meal to make for work lunches or a quick dinner. Easy to pick up a pre-cooked chicken or to roast a larger bird at home to serve up for a few meals.
Assemble at serving time - ENJOY!
Almost Christmas! Feel like my fast-forward button has been stuck in the "on" position for some time now... I know, join the club! It seems that a lot of us are high on the demand side of things and low on time, and the holiday season just adds to the burden for too many of us. I hope that you find/take a few moments in each day to dream, to breathe; just TO BE :)
I have learned to relax - it was not a natural part of my make up. My nickname as a kid was Tazz, because I was always this blur, ripping around; my hair tangled and wet with sweat! I still get keyed up sometimes, but I have learned not to feel guilty about leaving the laundry, dusting etc and crawling into bed early to read instead.
Home Cooked Goodness
I am ever-thankful for having been raised in a home when healthy, nutritious (and abundant!) food was the norm. My Marvelous Mother Martha (MMM) was a farm kid who always had a huge garden, from which we all enjoyed the bounty and learned to appreciate the value and taste of fresh food. So I work hard to keep the fresh factor alive for my kids -- not always easy because their dear Daddy is a Pop Tart, Alphagetti and sugary cereal kind of guy; I swear that he buys all of the junk his mother would never have wasted her grocery budget on!
Apple-licious!!!
In the spirit of taking time to take care of yourself, what could be more important than good nutrition? I am taking care to get my good stuff in the furnace each day, as the pre-holiday work and personal schedules are making my trips to the gym more sporadic. At least we can control our food intake, right?
Recently I was fortunate to be given a wonderful salad dressing recipe that just blew my mind and taste buds -- it is just so delicious (and good for you - nice combo!); you will just want to toss those crappy bottled dressings! The base of the this dressing is apple cider vinegar which has a lovely, mellow flavour with just enough zip to keep it interesting but does not overpower the delicate flavours of your veggies. Here is my fav salad mix and the dressing recipe for you to enjoy and share - a little pre-Christmas gift that you can enjoy forever after, which I sincerely hope you will; xo!
Paul's Awesome Salad*
*Serves One
Salad Ingredients:
2-3 cups baby spinach or mixed greens
1 Tbsp. dried cranberries, or fresh berries
3 ounces chicken or turkey, chopped
1 Tbsp. crumbled feta cheese
1/4 cup diced English cucumber
4 walnut halves, chopped finely
Dressing:
3 Tbsp. apple cider vinegar**
1 tsp. liquid honey (natural, unpasteurized is best for your health)
1 tsp. extra virgin olive oil
**Look for natural, unfiltered apple cider vinegar for the best nutrition and flavour; I buy mine locally at The Bulk Barn. This is an easy meal to make for work lunches or a quick dinner. Easy to pick up a pre-cooked chicken or to roast a larger bird at home to serve up for a few meals.
Assemble at serving time - ENJOY!
Subscribe to:
Posts (Atom)
