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!
Monday, October 11, 2010
Sunday, October 3, 2010
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.
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.
Sunday, September 26, 2010
Healthy + Delicious!
Jenn's Baked Oatmeal
Ingredients:
1/2 cup dry old-fashioned oats
1-2 tbs. sugar-free Torani Gingersnap syrup
1/8 tsp. baking powder
small handful chopped dates (I get mine at Good Earth in bulk; they are already chopped and covered in Oat Flour to keep from sticking)
3-4 heaping tbs. nonfat cottage cheese
sugar substitute to taste
1 cup water
Directions:
Mix all the above in an oven proof bowl. Bake in a 350 oven for 30-35 minutes until oatmeal bounces back and starts to pull from sides.
Nutrition:
Calories 276
Calories from Fat 27.0
Total Fat 3g
Saturated Fat 0.5g
Cholesterol 1.88mg
Total Carbohydrate 53.68g
Dietary Fiber 6.4g
Sugars 23.68g
Protein 11.05g
Ingredients:
1/2 cup dry old-fashioned oats
1-2 tbs. sugar-free Torani Gingersnap syrup
1/8 tsp. baking powder
small handful chopped dates (I get mine at Good Earth in bulk; they are already chopped and covered in Oat Flour to keep from sticking)
3-4 heaping tbs. nonfat cottage cheese
sugar substitute to taste
1 cup water
Directions:
Mix all the above in an oven proof bowl. Bake in a 350 oven for 30-35 minutes until oatmeal bounces back and starts to pull from sides.
Nutrition:
Calories 276
Calories from Fat 27.0
Total Fat 3g
Saturated Fat 0.5g
Cholesterol 1.88mg
Total Carbohydrate 53.68g
Dietary Fiber 6.4g
Sugars 23.68g
Protein 11.05g
Sunday, September 19, 2010
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!
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!
Sunday, September 12, 2010
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!
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
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
Sunday, August 22, 2010
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.
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.
Subscribe to:
Posts (Atom)
