No-Bake Chocolate Fix!

By Pam Hadder

It's hot and sticky and you are craving something sweet with your cuppa joe.  But who wants to fire up the oven? 

The answer is no-bake chocolate macaroons!  The recipe is adapted from a family favourite to be vegan-friendly.  When my Mom was in the hospital giving birth to my youngest brother, an elderly neighbour came and cooked, cleaned and mothered.  She made these no-bake drop cookies called Cocoa Quickies (I know, sounds pervy...but perhaps a bit fun too!), which we kids promptly re-named Chocolate Haystacks!

True confessions... In high school, I'd make a quarter recipe of these and just eat the stuff from a mug - the full recipe makes 2 or 2-1/2 dozen, so you do the math re: the caloric destruction of that teenage craving!

Hope you will have fun making these - the vegan version uses soy milk and margarine versus the good ole butter and milk in the original recipe.  If you eat dairy, just sub the milk and butter.  The vegan macaroons are softer and shinier than the original, but they hold together nicely and taste amazing xox

Chocolate Macaroons

Ingredients:
1/2 cup margarine
1 - 1/2 cups white sugar
1/2 cup plain soy milk
6 Tbsp. cocoa powder
a tiny pinch of salt
1 tsp. vanilla extract
1 cup long shred dried coconut, unsweetened
3 cups quick oats/plain quick cooking oatmeal
Waxed paper

Method:
Measure out the oatmeal and coconut in a medium bowl, stir to combine and set aside. Melt margarine in a medium saucepan over medium heat.  Combine the sugar, salt and cocoa, and whisk them into the margarine along with the soy milk.  Bring the ingredients to a gentle boil, stirring continuously - boil for 5 minutes. Immediately stir in the vanilla and the coconut/oatmeal mixture.  Spoon the warm mixture onto sheets of waxed paper - about 2 tsp. of mixture per macaroon.  Allow to cool at room temp. 

I usually place the wax paper on cookie sheets - then if you need to set these quickly, it is easy to pop them in the fridge.  Store in wax paper lined container with wax paper between the layers of cookies in the fridge - these freeze well too.

Yummy Vegan Crepes!

By Pam Hadder


My kids and I love going to Kawaii Crepe, and the best part is the vegan versions they have available at all times - that and the bubble tea... oh, and in my case,  the organic coffee... yummmm!


But how to make tasty crepes without eggs... this is a newly acquired skill for me, and one that I was eager to learn, as crepes are a very versatile item.  Sweet or savoury, they are simply delightful - although my preference is definitely skewed toward the savoury ones.... in this case, filled with spinach and mushroomy goodness  :)  


So, here is the best vegan crepe recipe I have found - the flavour is great and there are no hard-to-find ingredients - just simple, straightforward stuff that most of us have at home.  Hope you will try them and let me know about your favourite fillin's and toppings too xo xo xo

Yummy Vegan Crepes

Ingredients - Batter:
I cup all-purpose flour
1/4 tsp. baking soda
1/8 tsp. sea salt
1/2 cup plain, unsweetened soy milk (or almond milk!)
1/2 cup plus 2 Tbsp. water
3 Tbsp. full fat coconut milk
1-3 Tbsp. brown sugar (adjust to your desired sweetness)


Ingredients - Filling:
4 cups fresh spinach leaves
1-1/2 cups sliced mushrooms - any variety, but shitake are especially nice
1 small onion, finely chopped
Salt and pepper, to taste
2 Tbsp. Fresh oregano, finely chopped
1 Tbsp. extra virgin olive oil
1 cup grated smoked Gouda flavour vegan cheese


Method:
In a medium sized bowl, combine the flour, baking soda, salt and sugar.  Then combine the remaining ingredients in a small bowl.  Gradually add the wet to the dry ingredients, stirring to form a smooth batter. Lightly grease a medium griddle - I like the buttery flavour of vegan margarine in this instance.  Heat the pan to medium temperature, and bear in mind that these crepes cook a bit more quickly than other crepes!  


Use 1/4 cup of batter per crepe, making one at a time.  Try and swirl the batter to distribute it as evenly as possible in the pan.  Cook for about one minute or until small bubbles begin to appear on the surface - then carefully turn the crepe with a spatula, cooking the second side until light golden in colour.  Repeat until all batter is used, setting the finished crepes on a plate.


To make the filling, heat the oil in a large fry pan over high heat, and add in the onions, mushrooms, salt and pepper, stirring constantly.  When the onions are soft and clear, add in the oregano and spinach leaves.  Once the spinach is wilted, reduce the heat and fold in the grate cheese - remove from the heat.  Spoon into the prepared crepes and roll - I like to drizzle these with some vegan pesto and a half and half mixture of ketchup and vegan mayo.  The basil flavour and tangy ketchup-mayo sauce really make these crepes extra special.


A simple side salad of fresh greens dressed with a balsamic vinaigrette and a lemon wedge is a nice accompaniment. Enjoy!

Cho-Coconut Bliss!

By Pam Hadder
Who doesn't love that magic combo of coconut and chocolate - especially with a fresh, hot cup of coffee?  The following vegan cupcake recipe blends these flavour favourites, and the BEST part is that it is EASY!
The finished cupcakes are moist, light textured with an intense truffle-like flavour.  Toasting the coconut adds a whole other level of deliciousness.  Hope you will try and enjoy - let me know how it goes xo...

Toasted Coconut Cupcakes

Ingredients - for cupcakes
1 cup all purpose flour
1/3 cup Dutch cocoa
1/4 tsp. sea salt
1-1/2 tsp. baking powder
3/4 cup granulated sugar
1/4 cup coconut oil
1 cup coconut milk
1 tsp. vanilla extract
2 tsp. coconut extract
1 cup unsweetened, shredded coconut (toasted - reserve 1/2 cup for garnish)

Method - for cupcakes:
To toast the coconut, preheat a small non-stick pan over medium heat for about 2-3 minutes.  Add the coconut and stir constantly until golden brown - remove from heat and allow to cool to room temp.  Preheat the oven to 350 degrees Celsius and line a muffin pan with paper liners (recipe makes
16 medium cupcakes or 12 large).

Meanwhile, melt the coconut oil over low heat (it usually solidifies at room temp - so unless your home is very warm, you will need to melt it a bit - you can also microwave it or immerse the jar in hot tap water).  Blend the cocoa, sugar, salt, baking powder, 1/2 cup of the toasted coconut and flour together in a small bowl.  In a large bowl combine the coconut milk, vanilla and coconut extract; and add the dry mixture to the wet in small batches.  Stir well after each addition  - batter should be smooth.  This is a fairly thick batter, so don't be concerned about that aspect.
Fill lined tins 2/3 full and bake for 24-26 minutes. Allow to cool completely before icing.

Coffee Buttercream Frosting

Ingredients

1/4 cup shortening

1/4 cup margarine

2 cups icing sugar

2 Tbsp. soy milk or coconut milk

1-1/2 tsp coffee extract or coffee flavour liqueur

1/2 teaspoon vanilla extract

1/2 cup toasted coconut

Method:

Beat together the shortening and margarine until light and fluffy. Mix the extracts in with the milk.  Add milk mixture and sugar alternately, beating well after each addition.  Frost cooled cupcakes generously and dip them in the reserved toasted coconut.  Like to be EXTRA FANCY???? Try garnishing your cupcakes with a couple of chocolate covered espresso beans.  XOX

Beet it ;)

I had the very good fortune to receive a bundle of wonderful summer veg today from Stonelane Orchard - they sell their pesticide-free produce at local market gardens; including the St. Norbert Market.

Among the lush kale, chard, tomatoes, peas and so on, was a spectacular, large bunch of red beets with perfect leaves. I said to Stonelane co-owner, Rick, "OMG, these are the most beautiful beets I have ever seen!" and he remarked, simply "Our beets always look like this." Too cute - nice to know that vegetable heaven can be enjoyed here on Earth - at least through the short summer growing season! Needless to say, I was inspired and I couldn't wait to get home and start cooking. I surfed the net for a short while, wondering if I could find something new and exciting, but my tastebuds were yearning for some traditional Russian favourites: borscht and beet leaf rolls (holuptsi)

As things got underway in the kitchen, my daughters began swarming - wondering when the soup would be ready. Nice to be popular- if only for sustainance LOL.

I make my borscht using chicken or vegetable broth, preferring this to the pork-based version my German mother makes (sorry, Mom - just not a pork fan...). Here are the recipes for Beet Rolls and Borcht - I hope you will try the recipes and enjoy some local beets in season.

Pam's Russian Borcht

INGREDIENTS:
Large bunch beets with greens, 6-8 medium-size beets
1 medium onion, chopped finely
3 Tbsp. olive oil
2 cups chopped kale or cabbage
1.5 tsp. salt
Pepper, to taste
1/2 cup chopped fresh dill
3 tsp. sour salt, or to taste
8 bay leaves, or to taste
2 cups diced carrot
1 large tomato, diced
2 cups diced new potatoes
1 can baked beans in tomato sauce
8 cups chicken or vegetable broth

METHOD:
Heat olive oil over medium-high heat in a soup pot, stirring in the onions. Cook onions until clear, but don't brown. Stir in salt, pepper, tomatoes, carrot and potatoes, along with 1/3 of the broth. Cook 15 - 20 minutes. Meanwhile grate the beets and chop the leaves and stems finely - add these to the soup, along with the remaining broth, beans, dill and sour salt. Simmer for 45 minutes and serve hot with a dollop of sour cream or natural yogurt.

Beet Leaf Rolls

INGREDIENTS:
36 large beet leaves, washed and trimmed
1 tsp. salt
Pepper, to taste
1/2 cup fresh dill, minced
1 medium onion, chopped finely
1/3 cup butter (approximate), divided use
1/2 cup 18% cream

Melt 3 Tbsp. of butter in a medium pot over medium-high heat. Add in salt, rice and 2 cups of water - cook rice, covered for 40-45 minutes. Meanwhile, saute the onion in another 3Tbsp. of the butter. Stir softened onion into the cooked rice along with pepper and dill, to form the beet roll filling. Rice the leaves and cut off any tough ribs. Place leaves in a colander and blanche by pouring 1.5 litres of boiling water over them - leaves should be softened but not mushy. Spoon 2-3 teaspoons of filling on each leaf and roll tightly, pushing in each end with fingertips to seal. Butter a small baking dish with 2 tsp. of the butter. Place rolls with seam down in the casserole dish. Pour cream over all. Preheat oven to 300 degrees Fahrenheit, and bake for 30 minutes, loosely covered with foil. Serve warm with or without sour cream or natural yogurt.

NOTE: if the leaves are too small or tattered, or if you are pressed for time, try making a lasagne-style casserole, beginning with a layer of the softened beet leaves and then a thin layer of filling; repeat. End with a leaf layer and pour cream over all. Bake for same amount of time.

Strawberry Heaven

My Mom loves to go strawberry picking - usually it is a weekend outing, involving a 45 minute drive to her favourite U-Pick farm. There are many farms that are closer, but she prefers two of the province's largest farms (which happen to be the furthest from our homes!), and although we always enjoy the outing - let's just say that it's not exactly a cost-effective undertaking!

When my girls were small I remember them "helping" and coming home with strawberry fun covering all of their clothes. One year, my daughter, Dior actually fell asleep in the strawberry patch - she had picked a 4 litre pail, filled her tummy with fruit and expired, exhausted by the experience - dear little girl!

This year, we went on a Monday in the late afternoon - it turned out that the weekend was too busy for us both! The result was great and I think a new tradition has been born - the farm was not crowded, berries were just as plentiful, and it was much cooler in the evening.
The only thing I missed was popping a sun-heated plump berry into my mouth - something about the warm berries in the sunshine; they just burst into your taste buds! However, I did plenty of "quality control" tasting in the field :)

A few years ago I started making freezer jam for my kids - they always liked Grandma's so much and I thought it was time that I learned to make it. This evolved into making the low sugar recipe, and then to the sugar-free recipe. The first time I made the sugar-free version I was concerned that the kids would hate it and it would be wasted! Boy was I wrong - it has been a huge hit! Here is the recipe - the consistency is like a thick syrup. You may wish to stir some into plain yogurt or use it as a waffle or ice cream topping - tart and fresh tasting and good for the waistline. Hope you will try it and enjoy it - very easy to make too :)

Sugar-Free Strawberry Freezer Jam

Ingredients:
4 cups fresh strawberries, hulled and mashed
4 tsp. Splenda
1 Tbsp. lemon juice
I box Certo brand powdered pectin

Method:
Combine all ingredients in a medium pot and heat over medium-high heat, stirring constantly. Bring to a boiling point and boil for one minute; then remove from heat and stir for two minutes. Ladle jam into clean plastic or glass containers, cover tightly with lids and allow to cool to room temperature. Place cooled containers in freezer. Freezes well for 9 - 10 months in deep freeze or for 3 months in a refrigerator freezer. I quadruple the recipe and make two batches - 32 cups of berries yield twelve of the 2-1/2 cup sized plastic containers of jam.

Going Bananas

The Winter That Will Not End is driving me to BAKE! On Saturday I made cookies AND banana bread - and my kids don't even eat banana bread -- at least they liked the cookies. And I am eating low carb in the hope of fitting my summer clothes, so what the....????

Raining Slush Balls I just wanted the comfort, and a warm oven emitting fabulous baking aromas was the ticket! I am way beyond tired of the damp, cold, bleak and barren landscape - not to mention dirty roads, dirty boots and a dirty car with smudgy windows.

I described going out in the freezing rain feeling like "a million miniature drunks pelting me with margaritas"! In short, NOT fun, and bad hair to boot! If only they really were margaritas, I would've opened my mouth up and waited for the brain stone to hit.

Pam's Bleak Day Banana Bread

Ingredients: 2 cups mashed, ripe bananas (about 4 bananas 1 cup granulated sugar 1/2 cup canola oil 2 large eggs 1 cup semi-sweet chocolate chips 1/2 tsp. salt 2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1 - 1/2 cups all purpose flour 2 tsp. butter

Method: Preheat oven to 350 degrees Fahrenheit. Mix together mashed bananas, eggs, oil, salt and vanilla; beating until frothy. Stir in the sugar. Dump in the chocolate chips, flour, soda and baking powder and stir just to combine. Grease a glass loaf pan with the butter, and spoon the batter into the pan. Bake for approximately one hour. If the loaf begins to brown too quickly and the center is still not set, reduce heat to 300 degrees and bake an additional 15-20 minutes -- the variation in time depends on the amount and moistness of the bananas used. Allow loaf to sit for 10 minutes after removing it from the oven; invert the pan to release the loaf. Delicious warm with a bit of butter - diets be damned!

Spudnuts!

Yes... SPUDNUTS!
My Mom makes homemade donuts for Shrove Tuesday (Mardi Gras) - this was a tradition in her home as a child. She uses a recipe that is made with mashed potatoes - so we call them spudnuts - crazy stuff.

Mmm...
This is the first time I have helped Mom with the production of her famous donuts - I was designated "The Glazer". My job was to lightly coat each donut with a glaze made from sugar, milk, vanilla and butter: "Don't drop them in; just use your hands and lightly skim the surface!" (That oil is over 200 degrees Fahrenheit - so, sorry, Mom, I needed to use a fork to manage those little devils --need to preserve my mouse hand!)

Recipe?
Who me, deep-fry? Not likely to happen, so I have never asked Mom for this recipe. The rare time I have something fried, it is in a restaurant - the occasional order of tempura or yam fries. For the donut lovers out there, try searching the web - I saw a recipe on the All Recipes site that contains Mom's secretweapon: NUTMEG! xo!

Finding Focus

My holidays were a little on the fuzzy side this year - not so much "warm and fuzzy", but just fuzzy! Caught this bad upper respiratory virus that was making its rounds -- can't imagine what this would do to a less robust member of the species, as I rarely get even a common cold. The up side of this inconvenience, is that it makes me much more appreciative of my good health -- it really is an amazing gift and while we enjoy good health we should accept no excuses not to thrive and succeed.

Can't or Won't?
So back to work today and really felt good to be focused once more on our clients and projects -- I really accomplished a lot in my first few hours back in the saddle, and it felt just awesome. Now that my days of herbal tea and cold meds are over, I am enjoying complete mental clarity - my mind feels like a race horse! So, entering the new year in a positive frame of mind, I have decided there will be no excuses, no negative mind-sets - only forward motion toward a defined purpose.

Fuel for Success
It also feels amazing to have all of my favorite healthy foods on hand to get me through the busy work week - actually (likely due to my virus) I didn't go overboard with holiday meals this year, but I am missing my regular workouts as our trainers needed some well-deserved R & R too! Looking forward to returning to my regular exercise routine and adding the occasional fourth workout to the mix. Here is my yummy Winter Squash Soup recipe - easy to make and good for the bod - enjoy xo!

Winter Squash Soup

Ingredients:
1 medium to large butternut squash*
(*acorn squash or pumpkin can also be used – use about 3 lbs. of squash)
3 Tbsp. butter or olive oil
2 large leeks – white part only, finely chopped
4 tsp. finely grated fresh ginger
6 cups chicken or vegetable stock
1½ tsp. sea salt
Fresh parsley, chopped
Croutons, to taste
Toasted pumpkin or squash seeds

METHOD:
Cut squash in half and remove seeds. Wash and dry the seeds and toss with 1½ tsp. of olive oil. Preheat oven to 400 degrees Fahrenheit; place seeds on foil covered sheet and toast seeds on upper rack until lightly browned. Remove and set aside to cool.

Place squash halves on baking sheet and bake for approximately one hour until the flesh is easily pierced with a knife. Allow squash to cool and them scoop all pulp out of the rinds. Melt butter (or heat oil) in a large soup pot. Add in the leeks and ginger, cooking until tender – about 5 -10 minutes; do not allow to brown. Stir in the squash along with the broth, cooking an additional 20 minutes. Use a potato masher to stir the soup occasionally and to break up any bigger chunks of the squash. Remove the soup and puree or use an immersion blender. Return soup to pot to heat through and serve garnished with parsley, croutons and toasted seeds.

Makes 6-8 servings.

NOTE: for a change, try throwing in a little leftover chicken breast and a spoonful of salsa or chopped tomato

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.

Thank You! Thank You!

The last few days have been amazing! Summer-like temps sure have helped to take the pressure off -- and what a treat for all those out visiting for the Thanksgiving long weekend; the leaves are copper, gold and russet and we have been treated to some incredibly beautiful sunrises and sunsets - WOW :)

Abundant Goodness
I am "recovering" today after a wonderful house-full of family and friends yesterday -- good time was had by all and there is still so much turkey, trimmings etc left today. Whoa! Back to Atkins style eating plan this week, that's for sure! Can only hide in the stretchy pants for so long LOL! Actually -- feeling energized and smiling to myself at the fun we shared. A surprise treat to see my oldest Sister and her hubby -- they drove over two hours to join our festivities; so awesome!

Mmmm...
While I am reflecting on the joys of traditional foods and great company, here is my acorn squash recipe for you to enjoy in moderation ((Oh yeah... really high fat, but so tasty!!)).

I received this recipe from a girlfriend a number of years ago -- I was told the source was the famous Best of Bridge recipe book series. I couldn't believe how incredible it tasted -- very addicting, so I only make it every other Thanksgiving. Hope you will try and enjoy this fall or winter when you have a house full of guests. It freezes well too, so if you have better self control than my family, you could easily make one recipe and portion it out for a few "treat meals" over the winter months.

Can't Believe This is Squash!!!

1 large acorn squash
1 large cooking onion
3/4 cup butter ((divided use))
salt and pepper to taste
1 can Campbell's cream of chicken soup
1 cup sour cream ((full fat or reduced fat))
1 cup coarsely grated carrot
1 package Stove Top Stuffing for turkey ((or chicken))

Method:
Saute the onion in 1/4 cup of the butter until tender and clear - do not brown. Meanwhile bake or microwave the squash -- to bake, cut in half, scoop out seeds and place squash cut-side down on a foil lined baking sheet or roasting pan; bake at 350 degrees Fahrenheit for approximately 40 minutes -- squash will be easily pierced with a sharp knife when tender. To microwave, cut in half, scoop out seeds and place face down on a microwaveable platter. Cook on high for approximately 7-8 minutes; allow to stand for 5 minutes.

Once squash is cool enough to handle, cut halves in eighths and cut flesh away from the rind. Cube and set into a 3 quart baking dish. Stir in sauteed onion, carrots, sour cream and soup; add dash of salt and pepper and stir well to combine all ingredients in your baking dish.

Combine remaining 1/2 cup of butter with the package of Stove Top stuffing. Spread this mixture over top of the squash mix in your baking dish. Pat down slightly. Bake at 350 degrees Fahrenheit, uncovered for 40 minutes. Top should be golden brown. To keep warm until serving time, reduce heat to 150 degrees, cover with foil to maintain moisture.

You will just go "mmmmmmm..... Oh my God...mmmm...." when this hits your taste buds - guaranteed! Hope you will try and enjoy in the best of health; xo!

Beginnings

Why am I always up at the crack of dawn and also pushing to stay up as late as I can? The two don't seem to work together, but I long as I can remember -- even as a young child -- I have been a bit of a limit-pusher! I love the peace and quiet of the morning, watching my world slowly come to life -- sometimes softly and subtly like a dusky flower opening and sometimes with brilliant "Happy New Year" flare and colour. I also love the enchantment of the late hours, fighting to harness every ounce of matter and detail I can out of each and every wakeful minute, second, nanosecond...

NEW-ness!!!
I think what I crave and appreciate are new beginnings; the opportunity that is innate within each moment of every new day. Each sunrise represents a fresh start, the chance to do and to be my best, to learn and to grow, and to be a positive influence for all those I encounter.

I am thankful that I do not naturally tend to harbour any ill-feeling -- my natural way is to release it and move forward. I cannot imagine, and do not even want to consider, what it must be like to carry forward a dark boulder of vengeance on my shoulders; allowing it to grow mightier and more wieldy with each passing hour. Or what it would be like draw pleasure from harming or frustrating others. Why? What is the point?

Brightness and Light
Our winters are very long on the Canadian prairies and by nature of the time spent cloaked in sparking white snow and ice, they are well-suited to personal introspection.

Autumn, as our transition into the longer winter season, has a sense of winding down -- it is a glorious but elegant procession into the pure white time of light and enlightenment. My focus this winter will be on that purity of thought and purpose as it extends to all aspects of my living and being and also my interactions with others.

The genuine smile freely offered, the intention for well-being for all humanity, a helping hand when it is not solicited or expected, assumption of goodness in others, appreciation for ability and opportunity, and the wondrous miracle of being a vessel who can bring forth a bit of beauty and light by so choosing.

Attitude Adjustment

Looking out my kitchen window this a.m. it is a glorious early autumn Sunday - for a split second when I awoke I had this lightning bolt of panic that it was Monday and that I had slept through my alarms ((yes, plural, alarmS...)).

The mountain ash is resplendent with red-orange fruit ((you may call this tree the Rowan)), and the birds are already dining on the bounty and pooping purple on my car! LOL Funny how that orangey fruit converts to dark purple through the birdie poop factory! There is also a misty cover on the ground and the sun is shining through it - yellow and cheerful. Our trees are still very green - birch, apples and the oaks in the playground. But it is getting very cold at night and yesterday a.m. I actually put the furnace on to get the dampness out of the house.

Knowing it is Sunday is wonderful -- some things to do around the house: laundry, floors, plants etc. but also there is time to connect with my kids and make what I call a "real meal".

Growing up, I was one of those fortunate kids of the 1970's who had a parent at home full-time ((usually the Momma!)), and every type of commerce shut down by 5 or 6 p.m. allowing families time to relax, engage in leisure activities together etc. Today's parent is typically "on" 24/7/365 -- very different!

All this musing leads to the Sunday meal -- today I am making Shepherd's Pie for my family. Recipe will follow, below. It is really more of a method, and leaves room for your customization to your tastes, preferences of the diners, and in relation to what is fresh and available at home and in your market.

A nice salad or fruit and veggie plate is the only accompaniment needed; hope you will try and enjoy.

Pam's Shepherd's Pie

2 lb. lean ground beef
2 medium cooking onions, finely chopped
2-3 cloves fresh garlic, minced
2-3 Tbsp. flour or cornstarch
1 tsp. salt
1/4 tsp. ground black pepper
2 cups sliced fresh mushrooms (any variety, but Crimini or Portobello are great with beef)
3 lbs. potatoes, boiled and mashed (reserve water for gravy)
2-3 ounces red or white Vermouth (for gravy)
3 cups diced fresh carrots, blanched
3 cups fresh or frozen corn kernels, blanched
2 cups fresh or frozen petite pois, blanched
Dash of ground paprika

Method:
Peel and boil the potatoes in salted water. Mash with butter and milk and cover for later use. Reserve the water from the potatoes for gravy.

Meanwhile, brown the beef over medium-high heat, stirring constantly; adding the onions, garlic, salt, pepper and mushrooms in that order, allowing the onions to saute until clear and tender before adding the garlic and remaining ingredients. Mushrooms should be fully cooked and lightly browned before proceeding to make the gravy.

Reduce heat to medium-low, add the flour and stir constantly to make the roue for the gravy. Cook the roue about 2-3 minutes and then gradually add in enough of the potato water to make a nice gravy. You want the gravy to be thick enough to allow it to cook down in the oven, but not so runny that it becomes a soup! This is of course a preference -- our family likes it a bit creamy; you can adjust the gravy thickness to your tastes/preferences.

Cook the meat/gravy mix for about five minutes and add in the Vermouth - stirring occasionally while you cook the mixture for another 2-3 minutes. When the mixture is at the desired thickness, pour it all into a medium roaster or casserole dish. Layer the blanched vegetables over the beef, and finish with the mashed potato layer. Drag the tines of a serving fork throught the potatoes to make a decorative top and sprinkle with a dash of paprika for colour and flavour.

Bake in the oven, uncovered, at 325 degrees Fahrenheit for 35 minutes or until heated through. You can reduce the heat and continue to warm this dish to align with your desired meal time. Cover with foil to maintain moisture, if you are warming the dish more than 15 minutes. ENJOY!

September Sauciness

Well, as promised here are the BBQ goodness deets-- cooking method and sauce recipe; hope you will try and enjoy this wonderful comfort food :) We are not big consumers of pork, but I do prefer this recipe with pork back ribs versus beef - I find the natural sweetness of the pork a nicer combination, but, of course, the choice ultimately is your own. Enjoy!

Pam's Saucy Ribs

Method - to prepare ribs for baking:
Use approximately 5-7 lbs fresh pork or beef back ribs
8 - 10 liters/quarts of water
10 bay leaves
2 -3 Tbsp. sea salt
1 tsp. black pepper
1 tsp. crushed red chilies
2-3 large cooking onions, coarsely chopped
2-3 cloves fresh garlic, coarsely chopped

Place water in large stock pot, add seasonings and onion and set heat to high. Cut ribs into manageable sections and place in stock pot so that they are covered completely in water. When water starts to boil, reduce heat to maintain a simmer and cover the pot loosely. Simmer for 45 minutes, then remove meat and place in a roaster or roasting pan with a lid. NOTE: add water during simmering process, if necessary, to keep meat covered.

Lightly season each piece of meat in the roaster with garlic powder and Hy's Seasoning Salt. Then layer the meat in the roaster with BBQ sauce. BBQ sauce recipe follows.

Pam's Saucy Sauce for BBQ Goodness
*This is likely enough sauce for 10-12 lbs. of ribs, but my kids like sauce to add on rice etc., so I use this amount when preparing approx. 5-7 lbs of ribs*

4 cups tomato ketchup
4 cups water
5 tsp. Worcestershire sauce
6 tsp. dry mustard
3/4 cup sugar (brown or white)
1/4 cup black strap molasses
6-8 bay leaves
1/2 tsp. cayenne pepper, or to taste

Combine in a medium size pot and heat over medium heat, stirring occasionally. When the sauce begins to boil, reduce the heat and stirring constantly, allow to simmer for 5-6 minutes -- you will notice that the sauce thickens considerably during this time.

This sauce is also excellent with meatballs prepared in the slow cooker - great for casual group dinners and busy families. xo!

Sunday, Sweet Sunday :)

So long, sweet summer days! The cool, smokiness is in the air and I am finding myself noticing the shorter daylight hours -- a lot more java going down at both work and home LOL!

I like to cook one "home style", full-course meal a week for my children and today I am going to make BBQ ribs. My method follows that of my dear Momma -- par-cooking the meat in seasoned pot of water and then slow-roasting in the oven. The result is lower in fat, and fall-off-the-bone delicious.

A salad using fresh garden tomatoes and herbs will accompany; along with some baked potatoes and all the fixings (fresh chives, sour cream etc.).

Not sure of dessert yet, but I know that I am looking forward to sipping some Limoncello apres diner and perhaps engaging my girls in a game of full contact Scrabble - ah, BRAIN WARS! Fun to exercise our mental muscle :)

I will post my BBQ recipe and meat seasonings/par-cook method a bit later. Time to hit the supermarket for a few things. xo

Seeking Meaning, Finding Answers

Riding the Roller Coaster
The weekend is winding down, and I am preparing ((mentally and physically)) for another busy work week. By Sunday evening, I find that I am just starting to relax, but unfortunately, it's already time to rev up the mental processes again -- I have checked my office emails via iPhone, for example!

Don't get me wrong, I'm not sure what I would do without the complex mental challenges that work provides for me, but the last year and a half have been especially taxing ((insert deep sigh here))! The Energizer Bunny is still hopping along, but her sparkle is all battery power, with no soul.

Team of One
With a pared down team at our office, there is nowhere for slackers to hide, no ability to dodge bitterness or moody behaviour and no opportunity to call a life line to catch a breather. We each have to hold our own and every minute of every day is jam packed. There is little margin for error and any minor flubs are compounded into global disaster sized reactions, as every bit of business is so critical to our viability.

On the up side, there is something exciting about having to perform in this way -- like Survivor contestants we are pushed to be resourceful and creative in the way we approach our days.

What I wonder is whether this pared down trend will pass, or if this is the way I will be forced to work for the rest of my life? I am concerned by a number of characteristics that I see with clients, colleagues and suppliers in my industry.

1) Denial: "Oh, no -- our revenues aren't down, in fact the opposite is true..."

2) Rudeness; impatience

3) A general lack of appreciation -- in my book, "Thank you" is not optional

4) Accountability and ethics

We're all somebody's baby...
This has been a surreal year for global strife and calamity: Haiti, floods and fires in North America, the horrific British Petroleum off shore oil well disaster, etc. etc. In my city there is terrible child poverty, abuse and neglect -- much of it focused in our aboriginal population. As a loving mother, I wish I could take them all in, feed them warm and nutritious meals and hold them in my arms. On the other hand, there is a huge boom in infrastructure construction -- a new airport, the Museum for Human Rights, a new United Way headquarters, executive homes in posh new developments and pricey riverside condos. The
contrast between the haves and have-nots is becoming more vivid.

And in the midst of this confusion, all I have is "Me" -- my Creator tells me that is enough, but I want to do more, be more, achieve more, because it's the right thing today, because we all deserve to worry a little less and live with some comfort and joy. So off I go, road weary but determined to pour my love and goodness out -- universally, without prejudice and until I do not have another drop to give.

Autumn Beckons!

Brrrrr...ing on the HEAT!
Oh we prairie dogs who love the hot summer are cowering in our burrows today! Don't be fooled by the celestial blue skies and cotton ball clouds outside your office window, the wind is brisk and smells like harvest time. Where did our summer go?

Bake-A-Thon
Over the weekend I was caught in this crazy pattern of baking to warm the home (emotionally and physically) -- heating my small kitchen and filling the place with aromas of toasty oats, cinnamon and such! On the roster were oat and flax scones (part of my cool-the-hot-flash-dragon nutritional remedy!), flourless peanut butter cookies and (drum roll, the ole family staple) banana nut bread with chocolate chips.

Herbal or Horrible
Given the choice, I chose herbal -- I ventured to my small, rain-sodden herb garden and gathered fistfuls of basil and oregano to fashion an Italian-inspired salad to take to friends on Sunday evening. Mesclan greens, fresh mozzarella, ripe tomatoes, garden market bell peppers, home-made (ultra garlicky) croutons and a vinaigrette of balsamic vinegar and olive oil! All devoured within seconds at the "receiving end" of its short life journey. And then, as we prepared to go home and rest for the next work week, the delinquent sun made a "neener neener" appearance!

July 2010 Post-Mortem

It seems like July would never come (I was sooooo ready for a break!) and now it's long gone and I am facing the last day of my summer vacation - those lazy days just vanished in time, just like a puff of smoke; shazam!

Camping was highlight, of course, and we lucked out with exceptional weather. But for the second year in a row I found myself saddled with a very picky, conniving kid - my son's buddy! (arg!) Next time we "fly solo"! My little guy makes friends easily at the campground, and I am just not willing to deal with the drama/dynamics of some unbalanced little personalities.

I feel a bit badly as I was raised to be generous and gracious, but I am
NOT a child psychologist and this is my holiday time -- only three weeks off a year to spend with my kids, so they are very precious. So... no whiners, party poopers, thankless, mannerless passengers allowed in my holiday space -- NO MORE!

Treasure Found
Week Two I escaped to Las Vegas with a girlfriend. It was impromptu -- found a great hotel+flight bargain and seized the opportunity to get away. I had never been to Vegas and haven't a hot clue about gambling.

I soon learned why they call slot machines "one-armed bandits" LOL! But we did enjoy walking and seeing the sights and managed to save a bit of $$$ to bring back some fun souvenirs for friends/family :)

The Bellagio is really a wonderful hotel/resort with exceptional staff, service etc. The food was surprisingly affordable and consistently delicious. I was impressed at the consistent delivery of excellent guest services at the Bellagio -- really commendable, given the size of the place and the complexity of the demands placed upon the staff; so "bravo"!

Highlights of Vegas and our Bellagio stay were the fountains, the conservatory and the Cirque du Soleil show, "O".

Weird and random musings... I was gobsmacked by how many families were dragging kids in strollers through the casinos. Vegas is still Vegas, and little kids do not belong anywhere near a casino -- just wrong on so many levels!

Woodsmoke & Starlight!

Summer Vacation - AT LAST!!!
It couldn't have come too soon for me this year! It has been a challenging time of ungrateful clients, too many people out to take advantage/wanting your heart and soul for nothing (both clients and staff) and a painfully sluggish economy -- just to add to the stress! The past months have not typically brought out the best in people. So... bring on the summer holiday! I am getting ready to go camping with my best friend, my son and my son's buddy. The other day I kicked my pumps off in the car at lunch hour and felt the texture of the rubber car mats -- in my mind I was at the lake shore, feeling the cool lick of the water and rolling the smooth pebbles under my toes! Yes, I am SO ready to get away:)

Food-on-a-Stick and Other Delights
I try to keep camping simple and yet not spartan. We typically allow for a couple of restaurant meals - good old A&W burgers and root beer one night, and Pizza Hut another night. But the rest of the time we are "true campers", cooking over a fire pit and singing songs under the night sky while the fire flies sparkle in the dark trees. Because of our northern latitude, we are often treated to northern lights - usually green and white, and occasionally with a burst of soft pink. Oh, and of course, you have to enjoy "S'mores": the fire-pit toasted marshmallow and milk chocolate bar pieces sandwiched between graham wafers -- ooey gooey delicious!

Keeping Things Interesting...
In the weeks before summer vacation, my radar is always alert and scanning for any new activities or recipes I can use to spice up our time together camping at the lake. This year, I came across a great recipe for baked beans. My plan is to make the beans in advance, freeze it in smaller batches and to take a small container along to reheat over our camp fire. I have adapted the recipe somewhat to suit my tastes -- but the secret weapon remains the same: two bottles of beer! Hope you will try this and add it to your roster of summer meal memories. xo

Campfire Baked Beans

Ingredients:
2 cups canned pinto beans, rinsed and drained*
2 cups canned black beans, rinsed and drained
2 cups canned navy beans (in tomato sauce)
1 lb. bacon, cut in large chunks
2 large cooking onions, chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 Tbsp. chipotle paste
1/2 cup brown sugar
3 Tbsp. black strap molasses
2 - 12 ounce bottles of beer
Sea salt and ground black pepper to taste

*You will require one-14 ounce can to obtain one cup of beans -- a little more or less can be used, and add/substitute your favourite bean varieties as desired.

Method:
Cook bacon in fry pan until crisp - drain and set aside. Reserve 2 Tbsp. of the bacon fat for the recipe. Add the onions to the reserved fat and fry until they are soft and translucent, but not browned. Add the garlic, chipotle paste, cumin, salt and pepper, and cook together five minutes to blend the flavours.

Place the drained beans in a large dutch oven or crock pot. Add to this, the onion mixture, sugar, molasses, water and one of the bottles of beer. Bring to a gentle boil over medium heat, then cover and reduce the heat to medium-low. Cook for approximately 45 minutes (4-5 hours on high, if using the crock pot). Add additional beer if needed, along with the bacon. Taste and add more salt and pepper as required. Delicious on their own, or with mild tomato salsa and grated cheddar. Also a great side to hot dogs, burgers or steak. Enjoy!

June 6, 2010

R & R Crisis!
My Mom, the wise mother of seven kids, once said "Small children, small problems..." As I have raised my own three kids, I realize how true that is. Little ones keep you busy 'round the clock with meals, laundry, supervision and so on, but the adult children occupy you with worry: late nights, dating, driving, working challenges, etc. etc. etc. The bigger they get, the more terror and frustration they can elicit, guaranteed.

Explosion of the Dirt Monster...
Most recently (last night) my two adult daughters were at a wedding social -- we had friends over and were up later than usual; almost to 2 a.m. I went to bed and slept soundly, and did not hear the kids come home. When I woke up I saw what I initially thought were Oreo cookie crumbs on the kitchen floor -- actually first felt the grit under my feet. It was dirt! I looked for broken flower pots, but that was not the case.

What the...?
Next stop the bathroom -- yes, the dirt monster had been here too... There was black mud on the walls, the cabinetry, the tub and tub-surround and even on the toilet bowl and sides. By this point I was beginning to connect the dots as to who the monster was, or as to who may have invited the monster into our home!

Final stop was the back landing and - you guessed it -- more mud, lots of it all over the steps, landing, walls, and area rug. Of course, we just freshly painted those walls a buttery French vanilla colour last weekend... sigh! And I had just swept, wiped the floors and put out a fresh rug yesterday afternoon.

The "Evil Parent"
By this point I was not a happy camper - -I think my older daughter must have heard my swearing! She came stumbling out of her bed, looking pasty and offered to help out. Her story: her friend, "C" fell into a puddle on the way to our house and my daughter had helped her clean up. I countered, "That's what the garden hose is for." My reasoning is, if you act like a pig you don't belong in a human bathroom. My daughter thinks I am terribly harsh-minded -- evil Mommy who doesn't understand her particular brand of drunken altruism. But she has yet to clean Evil Mommy's bathroom, so... I rest my case.

Thank you, Rug Doctor :)
So all of this leads to me spending the first sunny, warm day we have had in about a week indoors, while the carpets are steam cleaned upstairs and down. I decided to bake my nine-year-old son some cookies -- to try and get in touch with my Happy, Nurturing Mommy persona :) Always nice to do something for the little ones who still love you back.

My little dude loves shortbread, which I have only ever made at Christmas, but I decided to break with tradition and made a favourite whipped recipe, with a twist. Here they are, kid-tested and adult-friendly too. Not a diet recipe by any means, but one small cookie is only 60 calories, so hope you will enjoy in moderation; we all need a little food love sometimes and these fruity, buttery delights may be the ticket to accompany your next hot cuppa...

Pam's Cranberry Shortbread

Ingredients:
1 lb. softened butter
1 cup sifted icing sugar
1 tsp. vanilla extract
1/2 cup cornstarch
1/8 tsp. sea salt
1-2/3 cups dried cranberries
3 cups sifted all-purpose, unbleached flour

Preheat your oven to 300 degrees Fahrenheit.

In a large bowl, beat the butter together with the salt and icing sugar until fluffy. Mix in the cranberries and salt. Combine the flour with the corn starch and beat into the butter mixture gradually. Drop dough by teaspoonfuls onto aluminum baking sheets (I use the insulated ones - these are never fail and help ensure even baking).

Bake 10 minutes; yield 5-1/2 dozen cookies approx. 1-1/2 inches in diameter. Finished cookies should be slightly golden but not browned -- be sure to watch carefully in the last two-three minutes of baking, depending on you oven; I always bake a test cookie and set my timer accordingly thereafter.

Great with a cold glass of milk, hot coffee or Earl Grey Tea.

January 31, 2010

Last day of January -- can't say I am sorry :) This week is my daughter's birthday and I am excited to go shopping for her presents etc. today. She loves to bake pies and has asked for rolling pin (if you can believe that!) for her birthday.

Wine not?
I use a cylindrical wine bottle (Italian brand) when I make pastry -- and my girl thinks Mom is a bit kooky/ghetto ;) It works great and you can pile ice cubes inside to keep the dough cool while rolling -- just like the old-fashioned glass rolling pin my mom and grandma used. However, I will seek out something a bit more conventional/typical for my daughter. She is still thinking about what she wants to do as far as furthering her education/career choices etc. Maybe a pastry chef is about to be born, who knows?

Mmmm.... Cake!
We are going to a restaurant for my daughter's birthday dinner and this place gives the "birthday kid" an amazing piece of ice cream cake that has all of the top favourites covered: chocolate, toasted almonds etc. However, she will be disappointed if I do not make some kind of cake for home also. We also have a tradition of waffles for breakfast on birthdays -- with strawberries and whipped cream of course (oink!).

Decisions, decisions...
So, I am searching through recipes this weekend, trying to decide on a great cake or cupcake recipe for the big day. To be continued.... xo