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.
Sunday, December 26, 2010
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!
Tuesday, October 26, 2010
Rrrrrrribbit!!!!
Well, as promised, here is the recipe for the Frog Bellies ((raisin-filled turnovers/cookies)) -- still haven't made these, but it's in the works for my ten-year-old son who loves raisins... AND cookies!
Frog Bellies
Ingredients:
Pastry/Dough -
1 cup/250ml softened butter
1 cup/250ml granulated white sugar
1 cup/250ml brown sugar
2 eggs
2 tsp./10ml vanilla extract
5-1/2 cups/1375ml all-purpose flour
2 tsp./10ml cream of tartar
1 tsp./5ml baking soda
1 tsp./5ml salt
1 cup/250ml full fat sour cream (14% butter fat)
Filling -
3 cups/750ml Thompson raisins
1 cup/250ml granulated sugar
2 Tbsp./30ml all-purpose flour
1 cup/250ml water
2 Tbsp./30ml lemon juice
Make filling by combining all ingredients in a medium saucepan and bringing to a boil over medium heat, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat and set aside to cool to room temp.
Preheat oven to 350 F/180 C. For dough, cream butter with both sugars, beating in eggs and vanilla until light and fluffy. Combine dry ingredients in a separate small bowl. Add alternately to butter/egg mix with sour cream, beginning and ending with the addition of dry ingredients.
Roll out dough on lightly floured surface to 1/8" - 4mm thickness. Cut rounds using a floured glass or 2-1/2" round cutter. Place a rounded teaspoon/5ml filling on top of each round, cover with a second round and crimp edges all around with the tines of a fork, as for pie crust edges. Bake 12-15 minutes.
Note: can be drizzled with a glaze of icing sugar mixed with a few drops hot water and lemon, or your favourite flavouring: vanilla, almond extract etc.; or allow to cool and try dusting with sifted icing sugar.
ENJOY!
Frog Bellies
Ingredients:
Pastry/Dough -
1 cup/250ml softened butter
1 cup/250ml granulated white sugar
1 cup/250ml brown sugar
2 eggs
2 tsp./10ml vanilla extract
5-1/2 cups/1375ml all-purpose flour
2 tsp./10ml cream of tartar
1 tsp./5ml baking soda
1 tsp./5ml salt
1 cup/250ml full fat sour cream (14% butter fat)
Filling -
3 cups/750ml Thompson raisins
1 cup/250ml granulated sugar
2 Tbsp./30ml all-purpose flour
1 cup/250ml water
2 Tbsp./30ml lemon juice
Make filling by combining all ingredients in a medium saucepan and bringing to a boil over medium heat, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat and set aside to cool to room temp.
Preheat oven to 350 F/180 C. For dough, cream butter with both sugars, beating in eggs and vanilla until light and fluffy. Combine dry ingredients in a separate small bowl. Add alternately to butter/egg mix with sour cream, beginning and ending with the addition of dry ingredients.
Roll out dough on lightly floured surface to 1/8" - 4mm thickness. Cut rounds using a floured glass or 2-1/2" round cutter. Place a rounded teaspoon/5ml filling on top of each round, cover with a second round and crimp edges all around with the tines of a fork, as for pie crust edges. Bake 12-15 minutes.
Note: can be drizzled with a glaze of icing sugar mixed with a few drops hot water and lemon, or your favourite flavouring: vanilla, almond extract etc.; or allow to cool and try dusting with sifted icing sugar.
ENJOY!
Saturday, October 23, 2010
I Am Machine!
Winter is sneaking up on us here on the prairies! It is always an adjustment for me to start wearing socks, a jacket etc. - brrrrrr.... On the work side, I am continuing to have long days, hectic times at work, but I am feeling quite positive that these extra efforts will begin to pay dividends.
Comfort Foods
Over the past 3-4 weeks, as I have dreamed of enjoying a little down time and have tried to adjust to the cooler weather, I have been clipping recipes here and there -- there are always lots of recipes circulated close to Thanksgiving. But I have either been too busy, or too tired, ((... or BOTH!)) to make anything!
I did find some interesting raisin-filled cookies called "Frog Bellies" - gross name, but my little dude LOVES raisins, so I may have to bake some! I have also had a craving for scones and tea - either Earl Grey or Orange Pekoe tea, mmmm.... piping hot :) It is always nice to fill the house with the aroma of some homemade baked goods or soup -- it usually draws my young adult daughters out of the woodwork too, which is nice.
Sugar 'n Spice Factor
Today I am taking it easy - just recharging the batteries and doing a few things around the hacienda. I think I will satisfy my cravings with some Chai Tea - it is easy to make and satisfies that need for sugar and spice, and for something hot and slightly sweet too - not to mention, the "tea factor"! Here is my method to prepare delightful, piping hot Chai for two, because everything you share tastes so much better... Frog Bellies update to follow; cheers!
Chai Spice Tea for Two
Ingredients:
4 Tbsp. Chai Spice loose tea or 3 tea bags ((I prefer loose))
3 cups hole milk or plain soy milk
2 tsp. honey
2 cinnamon sticks and dash nutmeg for garnish ((optional))
Method:
Place the milk, honey and tea in a small saucepan and turn to medium-low heat, stirring constantly. NOTE: If you are using loose tea, place the tea in a tea ball or tie it in a small piece of cheesecloth. You can also place the tea in loose, it just means you will need to strain the tea at serving time.
Bring the tea mixture to a simmer, and continue to simmer for about 7 minutes. Do not allow the mixture to boil - reduce heat if necessary. Pour tea into two large mugs, sprinkle with nutmeg and place one cinnamon stick in each mug as a stir stick/garnish.
Hope you will try and enjoy xo.
Comfort Foods
Over the past 3-4 weeks, as I have dreamed of enjoying a little down time and have tried to adjust to the cooler weather, I have been clipping recipes here and there -- there are always lots of recipes circulated close to Thanksgiving. But I have either been too busy, or too tired, ((... or BOTH!)) to make anything!
I did find some interesting raisin-filled cookies called "Frog Bellies" - gross name, but my little dude LOVES raisins, so I may have to bake some! I have also had a craving for scones and tea - either Earl Grey or Orange Pekoe tea, mmmm.... piping hot :) It is always nice to fill the house with the aroma of some homemade baked goods or soup -- it usually draws my young adult daughters out of the woodwork too, which is nice.
Sugar 'n Spice Factor
Today I am taking it easy - just recharging the batteries and doing a few things around the hacienda. I think I will satisfy my cravings with some Chai Tea - it is easy to make and satisfies that need for sugar and spice, and for something hot and slightly sweet too - not to mention, the "tea factor"! Here is my method to prepare delightful, piping hot Chai for two, because everything you share tastes so much better... Frog Bellies update to follow; cheers!
Chai Spice Tea for Two
Ingredients:
4 Tbsp. Chai Spice loose tea or 3 tea bags ((I prefer loose))
3 cups hole milk or plain soy milk
2 tsp. honey
2 cinnamon sticks and dash nutmeg for garnish ((optional))
Method:
Place the milk, honey and tea in a small saucepan and turn to medium-low heat, stirring constantly. NOTE: If you are using loose tea, place the tea in a tea ball or tie it in a small piece of cheesecloth. You can also place the tea in loose, it just means you will need to strain the tea at serving time.
Bring the tea mixture to a simmer, and continue to simmer for about 7 minutes. Do not allow the mixture to boil - reduce heat if necessary. Pour tea into two large mugs, sprinkle with nutmeg and place one cinnamon stick in each mug as a stir stick/garnish.
Hope you will try and enjoy xo.
Monday, October 11, 2010
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!
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!
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.
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