tag:blogger.com,1999:blog-77073430258935600272024-03-05T17:16:29.110-08:00Secrets of a Party DesignerAndreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7707343025893560027.post-23881840537890295162010-03-06T16:10:00.001-08:002010-03-15T14:55:36.341-07:00BUY: Pineapple<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfJr2_Cek4XgrJFxGozSZwuj5jkLU7RfqofbT3bilpDBkQWDdXBtG2bF6JOqYWkbOpg70_A3bsZIsPCngBR1blBNekVE20CTj8lm-h0EOQROORiiqJSWHMxBQtaSeHB5sucPXZx3xGcI/s1600-h/Pineapple.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 220px; FLOAT: left; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5445677957659863250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfJr2_Cek4XgrJFxGozSZwuj5jkLU7RfqofbT3bilpDBkQWDdXBtG2bF6JOqYWkbOpg70_A3bsZIsPCngBR1blBNekVE20CTj8lm-h0EOQROORiiqJSWHMxBQtaSeHB5sucPXZx3xGcI/s400/Pineapple.jpg" /></a> I love pineapple. No, wait, let me re-phrase ... I love FRESH pineapple. Can't say I've ever been a big fan of the canned stuff, or pineapple that has been added to a fruit cocktail in sugary syrup.<br /><br />But fresh pineapple on the other hand - well I could it eat it every day. And sometimes do.<br /><br />So, this post will focus on the fresh variety for a couple of reasons; 1) Some fine it intimidating to buy and "peel" so I'm hoping to <span id="SPELLING_ERROR_0" class="blsp-spelling-error">de</span>-mystify this process somewhat and 2) because this fruit is actually extremely versatile, healthy, and fun to have around.<br /><br />These days, like most other tropical fruits, pineapple is <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">virtually</span> available all year round. In many cases they need to ripen further at home before they are ready to eat, but now that we are getting into Spring you'll find there to be more selection at a more reasonable price. They will also be slightly more ripe this time of year than in the dead of winter.<br /><br />Any time I'm buying pineapple though, whether at it's peak of ripeness or not, I always search out the one with the best smell. You want the fruit to smell like a pineapple - even if it's still a little green, I've never had any issues with taste if I sought out the best "smelling" option. Then, if it's a little under ripe, I leave it on my counter for a few days. Again, I know it's ready to eat just by the smell. Once the aroma of pineapple starts to fill the room, it's ready to be cut into. Are there more scientific ways ways to determine ripeness you ask? Well, they say if you pull on one of the upper leaves and it comes out easily the pineapple is ripe - so you can go that route too if you like. But personally I like to follow my nose. If it smells like it's ready to eat it most usually is.<br /><br />Now - how the hell do you get into it? I eat fresh pineapple so often "peeling" it is no big deal anymore, but I've actually talked to many people who say they have never bought this fruit because they just don't know what to do with it. So, here's a <a href="http://www.wikihow.com/Cut-a-Pineapple">video</a> that may help you if you are one of these people. This video was pretty straight-forward in my opinion, and it's pretty much how I go about it, except for one aspect. To remove the core instead cutting around it, I take the whole, peeled pineapple and slice it into quarters. Then, I simply slice down each quarter piece removing the core, rather than cutting around it as I go. But, to each their own. Once you find a method that works for you, it will take only minutes to get to that yummy flesh.<br /><br />So, what to do with your freshly cut pineapple? More often than not in our house it is simply sliced and eaten. One sliced pineapple will last us two or three days and makes a really great snack. But, it certainly doesn't need to end there! Pineapple adds wonderful flavour to many dishes. One of it's best uses is actually as a marinade for meat! The juice of the pineapple will actually break down and tenderize meat - ideal for chicken and seafood. Also, grilled pineapple makes a unique and elegant dessert. Simply skewer large sections of pineapple, grill until sugars start to caramelize, and serve with vanilla ice cream and a drizzle of honey. At the end of a summer dinner party, this will blow your guests away!<br /><br />As far as nutritional value goes, pineapples are very high in Vitamin C. It's also a good source of manganese. For a full breakdown of the nutritional value of see <a href="http://en.wikipedia.org/wiki/Pineapple">HERE</a>. This is also where the above picture came from.<br /><br />So, don't be afraid of a fresh pineapple! Yes, it takes a little more effort than an apple to eat, but adds a whole new dimension to your fruit tray, to your snacks, and to your cooking. Worth the try! You will find yourself to be a pineapple expert in no time!Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-29588856879415557172009-11-18T13:51:00.001-08:002009-11-20T12:55:52.060-08:00Entertaining Your Family: Easy Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEB0YXBP8HnUJg_BRffMOYKGuHI8tt0Jk9NpIAwsvZCOg8rxUrIyur9arIO3DV1MReHYoNIL45M76CdeSngrAvedpCiwuUzZegNr8d5xVJgeN8oMY_BufuuTqB5YVkvo48nrc8ApOXDQY/s1600/Fall+09+014.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 304px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405564946512020562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEB0YXBP8HnUJg_BRffMOYKGuHI8tt0Jk9NpIAwsvZCOg8rxUrIyur9arIO3DV1MReHYoNIL45M76CdeSngrAvedpCiwuUzZegNr8d5xVJgeN8oMY_BufuuTqB5YVkvo48nrc8ApOXDQY/s400/Fall+09+014.jpg" /></a>One of my favorite afternoon snacks is a nice homemade, slightly warmed, buttered muffin. Rounded out with a cup of tea, it is comfort all around - especially in the colder months.<br /><br />This is one of my favorite muffin recipes. Something about the almond extract adds a touch of elegance and a nice <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">decadence</span> not found in your typical blueberry or bran muffin.<br /><br />In my house, we always have sour cream in the fridge, and we always seem to have sour cream that needs to be used up. My husband loves the stuff, I can't stand it (on it's own - in baking it is pure magic), and he can never seem to eat enough <span id="SPELLING_ERROR_1" class="blsp-spelling-error">perogies</span> or tacos to finish the container he insists I buy at every trip to the grocery store. No worries though - this recipe will make use of it (as do many quick bread recipes and even some cakes), and it helps to create a moist and tender muffin as a result!<br /><br />I prefer to use fresh cranberries in this recipe, so that's how it is written. If you choose to use dried (which I did for this photo as a matter of fact because it was all I had on hand at the time), that works too. Just reduce the amount ever so slightly as the dried cranberries are much sweeter. Also, these make great use of any fresh cranberries you may have popped in your freezer after Thanksgiving! (See <a href="http://partydesignersecrets.blogspot.com/2008/12/tip-stash-cranberries-in-your-freezer.html">Cranberry Post </a>for more info on freezing cranberries).<br /><br /><em><strong>Cranberry Almond Muffins</strong></em><br /><strong><em></em></strong><br /><em>1 1/2 cups all purpose flour</em><br /><em>1/2 cup brown sugar</em><br /><em>1 1/2 tsp baking powder</em><br /><em>1/4 tsp baking soda</em><br /><em>1/4 tsp salt</em><br /><em>1 stick (1/2 cup) unsalted butter</em><br /><em>1 cup sour cream </em><br /><em>1 large egg</em><br /><em>1/4 tsp almond extract</em><br /><em>1 cup toasted almonds, roughly chopped</em><br /><em>3/4 cup fresh cranberries, halved</em><br /><em></em><br /><em>Preheat oven to 400 degrees F, and butter twelve 1/3 cup muffin cups.</em><br /><em></em><br /><em>Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. Melt butter, and in a small bowl whisk together with sour cream, egg, and almond extract. Stir butter mixture, almonds, and fresh cranberries into flour mixture until just combined (do not over mix). Divide batter among muffin cups and bake in middle of oven until golden and tester comes out clean, about 20 minutes.</em>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-13098867941808586992009-09-30T12:44:00.000-07:002009-09-30T13:47:02.255-07:00TIP: Turn your Peanut Butter Upside Down<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9mfPY-i2EcRubpItt1U8xs5eDQ10ZQpXVd-o7H3b4DRmhyphenhyphenadC-CRgIGHuN9qSF4maha_14-mnvDXFueFWlZ224Z6uuShOwoIaiFN3mXk5U25unfztciwJSbANv8Mky96AeV_5bVMRS4/s1600-h/Blog+001.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 300px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387363939130445122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9mfPY-i2EcRubpItt1U8xs5eDQ10ZQpXVd-o7H3b4DRmhyphenhyphenadC-CRgIGHuN9qSF4maha_14-mnvDXFueFWlZ224Z6uuShOwoIaiFN3mXk5U25unfztciwJSbANv8Mky96AeV_5bVMRS4/s400/Blog+001.jpg" /></a>What?<br /><br />Yup you read that right, but maybe I should backup a little so this makes more sense.<br /><br />I love peanut butter. Not "have-it-everyday-on-toast-or-with-jelly" kinda love, but it is one of my favorite post-workout snacks, or when I'm starving for and afternoon munchie that's more "filling", it is pretty high on my go-to list. Usually, my vehicle of choice is a whole-wheat Stoned Wheat Thins cracker, and one or two does plenty to fill the void.<br /><br />I am also not your typical Peanut Butter connoisseur because we didn't grow up on Kraft, Jiff, or Skippy. In fact, I think I can count on one hand how many times I've actually eaten Kraft peanut butter. My grandpa, when he was alive, actually used to make peanut butter. It was delicious. He roasted the peanuts, ground them up, and put a whole lot of love into each and every batch. When I wasn't at their house, my mom always bought natural peanut butter from wherever she could get it. Not all grocery stores carried it at the time, but health food stores certainly did. And to this day, it's still what I prefer. Peanut butter with just one ingredient - peanuts. As it should be in my opinion.<br /><br />Currently, my absolute favorite peanut butter on the market is from Safeway, and it is from their "Organics" line (shown above). This one has two simple ingredients; peanuts, and a touch of sea salt. That bit of salt brings it from good to simply decadent. So good. If there is a Safeway in your area I highly recommend giving it a try. But really, natural peanut butter is available in all grocery stores now, so try whichever you can easily find.<br /><br />Why go the all-natural route? Simple really. Peanut butter will naturally separate if made with only peanuts. All the natural peanut oil rises to the top and it has to be stirred back through the jar periodically (or usually right when you open it), to re-distribute it and return the butter back to it's spreadable state. Modern society thinks this is bit of nuisance (not going to lie to you - it is), and they've found a way to solve this problem. Peanut butter, such as Jiff or Skippy that is naturally "blended", requires hydrogenation. Meaning "bad fats" need to be added to stabilize the peanut butter and make it smooth and creamy. Now, some companies say that they use a minimal amount of trans fats to do this etc, etc, etc... All I can say is google it, and read the labels. Some brands even go as far as adding icing sugar into their peanut butter to further "enhance" the taste. But really, what's wrong with just plain peanuts? If you don't like them as is, eat something else in my opinion. It really should be that simple.<br /><br />So, back to way I'm telling you to store it upside down. As alluded to above, one of the biggest nuisances of all-natural peanut butter, and one I've obviously dealt with my whole life is that it separates. It's a pain I do admit. What I've done in the past is open my fresh jar, taken a butter knife, and just gone to town stirring like mad until it resembled a more normal consistency. This would then last in the fridge until the jar was mostly gone, when I would realize that the last quarter of the jar was quite a bit thicker and drier than it had been in the beginning. I wrestled with this for a long time, trying different ways to get it stirred properly, until about 3 years ago when I learned the ULTIMATE trick. My mom was hosting out of town visitors that she didn't particularly like. Was finding it hard to come up with conversation topics, didn't share similar opinions on much of anything when she did, and kept thinking "who knew 2 days could last so long", when all of the sudden, out of the blue one of the guests said to her over tea "Do you know that if you store your peanut butter in the cupboard upside down for 2 or 3 weeks after you buy it, all the oil will start to run to the bottom of the jar re-distributing itself through the peanut butter."<br /><br />What? Brilliant!!!!<br /><br />I took it one step further - I realized that once I opened the jar, the little bit of air seemed to help speed up this process, so I stored it for the first week or so upside down in the fridge as well.<br /><br />The beauty of this method? The separation of the oil actually happens fairly slowly. It will take quite a while for ALL the oil to accumulate on the bottom of the jar, but in the meantime, it is slowly running through the peanut butter and returning it to a better consistency. Similarly, when you turn the jar back upright after a few weeks, the oil is again moving very slowly through the jar and it will be weeks before it all collects on the top again (and by then the jar could have significantly less peanut butter in it as well).<br /><br />It's great. No more stirring, no more peanut butter oil flying around the kitchen, and still a great tasting product that you can feel good about. Those are the kind of tips I like!!!Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com2tag:blogger.com,1999:blog-7707343025893560027.post-64268761567696499892009-09-16T12:28:00.000-07:002009-09-16T13:23:00.115-07:00BUY: Fresh Atlantic Lobster!After a bit of a hiatus, I am back. Apologies for the delay in posting, but I will be back to every other week now, so stay tuned for some great things to come! <div><div><br /><div>And, what better way to start blogging again than to talk about LOBSTER! A couple of weeks ago I had the honour and privilege of being invited to a Lobster Event here in Calgary. The event had been moving across Canada to show restaurateurs, food writers, and home cooks like me just how versatile this little crustacean can be, and how it shouldn't be intimidating to cook with it anymore! </div><br /><div><div>Celebrity and award winning chef Ray Bear was on hand doing demos, and showing us how just one little lobster can easily create so many different dishes!</div><br /><div>Having spent 4 years living on the east coast myself, I have surely had the pleasure of eating Lobster, but rarely do I eat it like this. Sure, I've frequented the odd Lobster boil, and I've certainly been there with butter dripping down my chin and on to my appropriately placed lobster bib as I dig into each morsel of succulent meat, breaking the shell into smithereens as I go. There's certainly nothing wrong with that - let me tell you. But, there are so many other ways to enjoy this delectable seafood!<br /><br />Chef Bear's demo started with a few appetizers. Lobster stuffed with avocado anyone?</div><br /><div>He then went on to demonstrate a few more outstanding dishes including Lobster and Bacon Mac & Cheese - a dish, admittedly, I was sceptical about. I mean how would you even taste the delicate lobster under all that cheese and bacon. Well, I was wrong (of course), and it was fabulous (of course)...</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 296px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382158679117214594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEioNivSeUdPDI3Y-T3znJOVTZXNbNNNnZqYxfYkrf5KwfACkOb89U5RBrzR7pjSRH3xJhAxVek0bazW0LpESsSp3y_hkXwbLVZo6-_hIFRbRrGFDp6XtFWLaoTC7UU5jboMk_3LVo8j8/s400/Summer+fall+09+008.jpg" />...and so was the lobster tempura (wow)...<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382158272017363906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4jv0WdO7mdyXJcTzd3JeGZbvE2QoC1SBnyQCenST-AlHLzsw0Nwi4D8Dh6KSfSrFqn61FHBzaxBm9D5D-Ap6eooVoxzxIy36AxTTmfjP9OvDPjfr2VDGmvh7l8RDqP3Itr073HyN-gE/s400/Summer+fall+09+009.jpg" />...and the lobster skewers with Asian marinated beef tenderloin...</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 368px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382157273507299202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_9pts-S74hctfu4EwW7AnJszDSq98Ee19oNU3Umz7Yzr0Il-Tc50tN3BGOys4jKBtHMdwbyAoTFNN2QGK6WZAXSrTrjBO6aUAY72RokxYlHB12AviPg4NIONVyXdtNW06Wdxsz7Wvbw/s400/Summer+fall+09+004.jpg" />...and a refreshing lobster and citrus salad. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 355px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382156354256620290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SA2mp-fTBHiR2HQ6nxYwvw1QChNxDLc_u65C-hYr6UDvqYksO6IEtBGvRd4BFlZoQMy0p0NjWv8KyCJSKGJ99yEnogz7F7DIl-iy7pQuH6NUZRPRJFG2Etxnobo84hvFU8pKolZ30Pw/s400/Summer+fall+09+002.jpg" />There was more too, including lobster scalloped potatoes, lobster sushi, and a lobster and white wine pasta with mushrooms that I couldn't get enough of. Literally. I was wishing at that point that they would stop serving up these little sample plates, and bring bring out the full buffet and the pasta bowls already! It was that yummy. <blockquote></blockquote></div><div></div><div></div><div></div><div>If the idea of boiling those live lobsters to get at all this meat to ultimately make all these fab dishes intimidates you - don't worry. It kinda intimidates me too, and I don't do it very often. But, it's not that hard. If you know a good fish monger they will probably even cook it for you if you really can't bear the thought. And, as far as getting all that juicy meat out? Well, that's just part of the fun. Not to mention there are many different website you can hit with quick tutorials on how to best cook, and shell a lobster (including the one below). Sure, it's not something we would do everyday, but certainly something that's worth a try - even if only once an awhile. Get the kids involved even - they would love it! <blockquote></blockquote></div><div></div><div></div><div></div><div>For all the recipes above, click <a href="http://www.tastelobster.ca/">HERE</a>. You will be inspired. Trust me. </div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-38086079511599663822009-08-12T12:27:00.000-07:002009-08-12T13:37:59.012-07:00Entertaining your Family: Pizzas on the GrillSo, my daughter just turned two. We decided to have a small birthday party for her, and invited a few of her little friends but really, it was mostly adults in attendance. So, what do you serve 3 two year <span id="SPELLING_ERROR_0" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">olds</span></span> and 8 adults that everyone will enjoy equally as much?<br /><br /><div><div><div><div><div><div><div>Pizza.</div><br /><div>Who doesn't like pizza? I didn't want to go with take-out though (it's just not my thing), and my mom had just sent me a really great pizza crust recipe which meant there really wasn't much of an option - we had to make our own. Plus, I figured out a way to make it fairly easy on myself - cook them outside. This way, everyone could build their own pizza - cheese flying everywhere and all - but it wouldn't be too much of a mess in the kitchen. Then, we could just toss them onto the grill and not have to deal with a 500 plus degree oven in the middle of July. Brilliant right? Well, mostly...here's how it went...</div><br /><div>I made the dough in advance, and had it rising just as guests were arriving. Then, I gave each "family" a crust which they could roll out and top with a variety of toppings that I had <span id="SPELLING_ERROR_1" class="blsp-spelling-error"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">pre</span></span>-cut and set out. </div><br /><div>Here is the first pizza on the go...<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369166025739892738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEMqYhCr9OCaDmoSTb_m1x_1sjN-3X6ZDNaehVHb0m4jks3nIZhX8HAIVN_lwrmBmuUzLnbXfLqhqRtQRKXayZVWUDPgvInwRr7-LUbQfFnLcCxYNWji7H9EgD_fP8F3KvS_fs23M2QU/s400/Leah+Spring+and+Summer+056.jpg" />We decided that with everybody working to get their pizza ready we actually needed two stations - a crust rolling station and a topping station. Here is the birthday girl and her dad rolling out their pizza on the new "dough" station:<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369162475855202562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANsDzdzzhsDMTpC9AunQlRAiXY4lW0rShpJYjhOWNTC7H1r8lWVdcLtonswswVfVUFyXqOVzeQl7u34Bbx1OjqDhgKe69IvywA1iviu2Q_t3E8x6L7Yju-g5-RI5kJUac_0Q8jFnx58E/s400/Leah+Spring+and+Summer+079.jpg" />And, here is a look at all the toppings set out. I was sure to include all the basics (pepperoni, green peppers, mushrooms, olives), but I also added some fun things as well like grilled Italian sausages, goat cheese, and pesto. Everyone used the toppings they liked best. Some even topped half the pizza with some ingredients and the other half with others. </div></div></div></div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369166904445494578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Jr7ApOgIFFXKOTm7B-uXkHOv8BgGwJyg8VYW0IBaKtvKJKjfRsDd1_NRmFX5eQ9XFlExiSVGgGPMx1Z2GtaQ5uTKrfW8vAIcQ5f0TxdCeQjFUzquKVa27A6NVirGnyMi8DdEVJmDq6A/s400/Leah+Spring+and+Summer+076.jpg" />Once everyone built their pizza, on the grill they went. Grilling them was a bit of an experiment that I had tested out a couple of weeks earlier to work out some of the kinks. I have a dual burner gas grill, and I found for this particular model the best way to grill the pizzas was to turn both burners up pretty high until the BBQ reached a temperature of at least 500 degrees. Then, working quite quickly at this point, I turned off one side of the grill, slid the pizza onto the side with no heat (you will need to make sure that pizzas are built on a well-floured surface, and you may need an extra pair of hands to ensure the whole thing slides <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">smoothly</span> onto the grill), and then I <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">quickly</span> closed the lid of the BBQ. I left the lid closed for a good 10 minutes before checking on the progress of the pizza. The pie is done when the crust if crunchy, slightly browned, and the cheese is bubbly. 10 - 14 minutes in total. </div><br /><div></div><div><span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Unfortunately</span>, by this point I was pretty busy with the party and didn't get a chance to snap any picture of the pizzas cooking, or the finished product. But, they turned out quite well. As with any party though, I would have done a few things differently if I were to do it again. Due to the fact I could only cook 1 pizza at a time, it took almost an hour and half before everyone had eaten. There were a couple of pizza crust leftover at the end that we made as "extras" for people to snack on, but in hindsight I would have made these first so that everyone could snack on pizza even before "theirs" had been cooked. If you have a bigger grill though, this problem could be easily solved (or of course they can always be cooked in the oven). </div><br /><div></div><div>The crust though was fantastic. I love it, and will always have some in my freezer from now on. In fact, I don't think I can ever see myself using <span id="SPELLING_ERROR_5" class="blsp-spelling-error"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">pre</span></span>-made pizza crusts again. I do happen to like thin-crust pizzas though, so if a thicker, doughier crust is more your thing, this may not be the recipe for you. </div><br /><div><strong>Thin Crust Pizza Dough</strong></div><br /><div>1/4 teaspoon active dry yeast<br />1 1/4 cups warm water<br />4 cups bleached flour (I use half all-purpose, and half whole wheat)<br />2 teaspoons sea salt, fine<br />2 tablespoons extra virgin olive oil, plus more for bowl</div><br /><div></div><div>1. Sprinkle yeast over water; let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not appear creamy, discard and start over with new yeast.)</div><br /><div>2. In large bowl, whisk together flour and salt; form a well in centre. Add yeast mixture and oil; stir until dough just comes together. Turn out dough onto a lightly floured work surface and knead vigorously for 10 minutes. Cover with a damp dishtowel and let rest for 10 minutes, then knead vigorously for 10 minutes more. Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and refrigerate overnight. </div><div><em><strong>Note: </strong>I did this step in my stand-mixer using the dough hook. I found it a lot easier than <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">kneading</span> by hand for that long</em><br /></div><br /><div>3. With dough still in bowl, punch down with your fist (dough will be stiff), then fold sides over one another, turn dough, tightly cover bowl again with plastic wrap and refrigerate at least 4 hour or up to 24 hours.<br /></div><br /><div>4. Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dishtowel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours (if skin forms on dough while rising, lightly spray surface with water). </div><div><strong><em>Note:</em></strong> <em>If you want to freeze a portion of your dough, I do so here. Simply divide your dough, and set aside what you are planning to use to rise, and freeze the rest. When you want to use the frozen dough, let it defrost in the fridge overnight, and then allow to <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">rise</span> for a few hours as detailed above. </em></div><div><em><br /></em>5. If you have a pizza stone, heat it in the oven while the dough rises. Heat for at least 45 <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">minutes</span> before baking pizza in an oven set at between 500 and 550 degrees. <blockquote></blockquote></div><div></div><div>6. On a lightly floured surface, press each dough ball with your fingers to begin to shape into a round. Use a fist and hands to gently stretch the dough to a 10 - inch round. (A floured rolling pin can be used to help roll out dough). Working fairly quickly, add your toppings (pizza <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Margarita</span> is nice and simple and will showcase this crust nicely). Slide onto pizza stone or onto a baking sheet, and bake until cheese is melted and bubbling in spots and edge of dough is crisp and golden, about 7 minutes. <blockquote></blockquote></div><div></div><div>I used 6 balls of dough for this recipe. I had two in the freezer from when I conducted my "experiment", and you honestly couldn't tell which was which. Freezing them turned out just fine. </div><div></div><div>So, if any of you are thinking of trying this out for your next party - drop me a line! Let me know how it worked for you! At the end of the day all of our guests enjoyed it (from kids to adults), which means it was a success in my books!</div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com2tag:blogger.com,1999:blog-7707343025893560027.post-74743675807468522432009-07-27T14:20:00.001-07:002009-07-27T14:31:04.198-07:00Tip: Take a summer vacation!I am.<br /><br />Well, I'm not really on "vacation" so much as I am traveling with my family visiting relatives in my hometown. I am still trying to work while I'm visiting, but I'm finding limited <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Internet</span>, changes in our schedule, and keeping up with my "wired from all the attention from grandparents" toddler making it difficult to keep up with some of the extras - such as this blog. We are home for a short stint, then away again for a few days of "real" vacation, home again for a bit, then off to Mexico for a "big time real" vacation, and my sister's wedding at the end of August.<br /><br />So, I am taking this opportunity to <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">apologize</span> in advance for not blogging as much as I should. But, I'm keeping track of some of the good ideas I'm coming across, and will be back with a <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">vengeance</span> in the fall.<br /><br />In the meantime, I'm going to hint at my next post: Thin Crusts Pizzas on the BBQ! My daughter just had her second birthday, and I decided a "make your own pizza" party would be fun for all! It was! The best part (for me - the cleanup lady) was it was all outdoors. Minimal mess for maximum fun. I will post the recipe, some pictures of our party, and how you can execute it all yourself in the coming <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">weeks</span>.<br /><br />Until then, enjoy the summer. Take dinner outside tonight and enjoy some time in the yard. It won't last forever and come fall, you'll be glad you did!Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0tag:blogger.com,1999:blog-7707343025893560027.post-67915022810894397572009-07-08T14:07:00.000-07:002009-07-08T14:48:41.234-07:00BUY: Avocados<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSdygVcoluDnbTLXOn0h6MnaRNb7Yd05UCodDVGQQRK2CCYgbqm4jHyuRPDY03oKBqFaewTm-u-InLkyVGL1d9AxFho7HZywXF94Bb7MA6mHbKpCaT-J0db6GxuZPmOU_YNeal6EAUSM/s1600-h/avocado.gif"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 186px; FLOAT: left; HEIGHT: 152px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5356202082319906370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSdygVcoluDnbTLXOn0h6MnaRNb7Yd05UCodDVGQQRK2CCYgbqm4jHyuRPDY03oKBqFaewTm-u-InLkyVGL1d9AxFho7HZywXF94Bb7MA6mHbKpCaT-J0db6GxuZPmOU_YNeal6EAUSM/s400/avocado.gif" /></a>If avocados have a season, I think it would be now, though in most parts of N. America they are available all year round, and should certainly be purchased all year round in my opinion.<br /><br />I've always thought this succulent, rich, buttery fruit is a staple on everyone's kitchen counter as it is on mine, but have come to learn that this isn't necessarily true (but in my opinion it certainly should be). Avocados are not only rich in flavour, they are rich in nutrients. As well as containing 60% more potassium than bananas, they are rich in B vitamins, vitamin E, vitamin K, and contain the most fiber of any other fruit. Unfortunately, they also contain a whole ton of fat, but it's the good fat that our bodies need to absorb all these fantastic nutrients, which means in moderation they are still very good for you. The picture above comes from <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5">this site</a>, which contains much more info on all the health benefits associated with the yummy avocado.<br /><br />But, I'm here to tell you about the taste benefits, because of those there are also many! First off, it needs to be said that in most cases avocados are not sold ripe. They often need to be ripened on your kitchen counter for 3 or 4 days, even up to a week. The most common variety are Hass, and you'll often see them in the grocery store to be green in colour and firm to the touch. They are ripe when the skin turns darker, almost black, and there is some give to the touch. I'm now in the habit of buying a few avocados every time I'm buying produce. That way, when I have a recipe that calls for them, or I just need a quick snack I always have them ripe and ready (ripened, avocados will keep in the fridge for few more days).<br /><br />Once they are ripe, the possibilities are endless. My favorite is straight up, as a snack. In fact, they are one of my favorite snacks. Simply mash one whole avocado with a sprinkling of salt and a splash of lime juice. Serve with tortilla chips, or on a toasted pita. Yum. This same mixture can also be labelled "guacamole" and served on everything from sandwiches to fajitas, even in burgers or smothered on a toasted English muffin and topped with a poached egg. Yum (again).<br /><br />Dice avocados to toss into your favorite salads, or slice them to make a simple BLT out-of-this-world. Mash them and layer them with refried beans, sour cream and salsa for a fun party dip. Cut them in half, scoop out the flesh, and use the shells as a "bowl" for an elegant presentation of a nice salad using the avocado as the main ingredient.<br /><br />There really are so many more delicious ways to use your avocados. Trust me, they won't go to waste. So next time you are shopping (and then the time after that, and the time after that), buy a few. They'll soon become a regular on your shopping list, right after eggs, milk and bread.Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-13312095738322014432009-06-24T18:45:00.000-07:002009-06-24T19:29:54.994-07:00Entertaining Your Family: Easy Weeknight Meal, all on the GrillI just got back from a wonderful, and outrageously spontaneous, trip to Santiago, Chile of all places! My hubby has been in S. America since the first of June, and when his trip got extended for another couple of weeks he called and asked my daughter and I (who is not quite 2 yet so still free to fly) to join him. After a mulling it over for a couple of hours, the thought of 3 more weeks of single mom-hood took over (TOTALLY have new respect for all you single parents out there), and I decided that well, "If <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mohammed</span> won't come to the mountain, ...", and 24 hours later we were out the door and on a plane.<br /><br />Now, I just mentioned I have a toddler. To put this into perspective let me also mention that the trip from Calgary, Alberta Canada to Santiago, Chile South America is not exactly a hop, skip and a jump. To make matters worse, when we landed in Dallas after our first 4 hour leg of the journey I found out our overnight flight to Santiago had been cancelled, and I was stuck at a Dallas hotel with no luggage, minimal diapers, lacking in toys to entertain my child, and of course no hubby.<br /><br />Needless to say after a very LONG journey we did make it Santiago, and it was fantastic. I was amazed by how wonderful everything was, the food, the wine, the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pisco</span> sours (I may even post a recipe for these one day...we bought some <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Pisco</span>, we took some pictures of locals making them, and as soon as I perfect this refreshing cocktail at home it will be passed on), and I got a much needed break with hubby around to change a few diapers.<br /><br />Well, I'm home now (and he's still there), and let me tell you I forgot once I got to my destination in Santiago that I'd have to travel back - for 20 hours - with a toddler - by myself. I'm pooped.<br /><br />But, we have to eat. And I don't know about you but after traveling for 10 days and eating in restaurants breakfast, lunch and dinner, I just can't do too much more take-out. Sure, the first night we got back I ordered in - couldn't even wrap my head around the idea of turning on the stove and tossing in a frozen pizza, but now I need to cook something.<br /><br />Of course I had to hit the grocery store, so while I was there I picked up some chicken legs. Nothing fancy, and great on the grill (less dishes - perfect for tired cooking). When I got home I marinated them in red wine vinegar, a couple cloves of garlic, olive oil, and fresh rosemary (I happen to have got the inspiration for this recipe when I was at the grocery store, and picked up the fresh rosemary while I was there - but you can use dried no problem). I'm not going to give you a recipe for this because I just eye-balled it and you should too.<br /><br />Then, into a plastic bag it all went, back into the fridge, and I forgot about them for 24 hours. When it came time for dinner tonight I fired up the BBQ (yes, I grill - my husband travels lots remember), and first prepared a tinfoil packet of red potatoes by cutting up the potatoes and laying them on a large sheet of the foil. Top with a tablespoon or so of butter, s&p, a small sprig of the rosemary (again whatever you have on hand will do) and about 3 tablespoons of water. Seal it up with another piece of foil and fold over all edges to make a tight pocket. That went on the top rack of the BBQ first where they will bake/steam as the rest of the food cooks. Then, on went my marinated chicken legs, and about 7 or so minutes before everything was done I threw on some seasoned (in olive oil and s&p) asparagus to char a little.<br /><br />That was dinner. All on the grill for minimal cleanup, all homemade to make me feel human again, and all super easy so I didn't burst into tears out of exhaustion in the middle of it all!<br /><br />It's good to be home, it's good to cook again, and it will be good to be totally back to normal very soon!Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-55851695521596065322009-06-07T14:12:00.001-07:002009-06-07T15:19:44.164-07:00Entertaining your Family: Homemade Shortcakes with Drunken Strawberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiHqohKV9uJA_0PSlZrsaHyVtLPk5bidlZ-aRCWsHCv_rrMRg97wOU7nnWs6yUKkPvf4m_rVSj8GSqygm97GRbqKhA1opqVP2n3Rofxc9txgekjzeHUZXwVQhxG2rWlMv0kKUiY2lON8/s1600-h/Srawberries.jpg"><img id="BLOGGER_PHOTO_ID_5344697605087583746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 168px; CURSOR: hand; HEIGHT: 125px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiHqohKV9uJA_0PSlZrsaHyVtLPk5bidlZ-aRCWsHCv_rrMRg97wOU7nnWs6yUKkPvf4m_rVSj8GSqygm97GRbqKhA1opqVP2n3Rofxc9txgekjzeHUZXwVQhxG2rWlMv0kKUiY2lON8/s400/Srawberries.jpg" border="0" /></a> This weekend for me was all about strawberry shortcake. I came upon it kind of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">accidentally</span> actually - basically a result of buying too much fruit at the grocery store earlier this week, and realizing that it would be difficult for my daughter and I to consume 2 pineapples, 5 bananas, 6 apples, a large bag of grapes, about a dozen kiwis, and a whole large flat of strawberries before some of it started to go south on me (though I must say the grapes are long gone, and we've made a serious dent in the second pineapple already, so we aren't doing that bad!).<br /><br />Anyway, when friends invited me for dinner this weekend, I figured that this was a good time to offer to bring a dessert, and strawberry shortcakes immediately came to mind. I've been meaning to come up with my own shortcake recipe for ages now, and with several fresh smelling strawberries consuming my senses at every turn, I decided this was the weekend. Unfortunately though, my husband is out of town - with the camera - so I couldn't document my progress (hence the borrowed picture witch I got from <a href="http://gardening.about.com/od/fruitsberriesnuts/a/Strawberries.htm">here</a>).<br /><br />So, onto the shortcakes. I looked at SEVERAL recipes before my first attempt, as I had a few stipulations. One, I didn't want to have to use buttermilk in my recipe. I didn't have any, and I was in no mood to a) go to the store to get some, and b) fuss about with vinegar and what have you to make my own. I wanted this recipe to be as approachable as possible, and buttermilk just isn't something people have on hand every day. The other thing I wanted was for the batter to be tasty, but not too sweet. I planned on adding sugar and booze to my strawberries, topping them with sweetened whipped cream, and dusting the whole lot with icing sugar. That's sweet enough. The shortcake I envisioned was going to be <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pillowy</span> and soft, but not overpowering to the point that it would take away from the star ingredient (hello, strawberries!).<br /><br />So, my first attempt was not good. The biscuits didn't rise properly, they had no colour whatsoever, and they were pretty much <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tasteless</span>. Nope, simply would not do. Batch number two on the other hand...<br /><br />Here is the recipe:<br /><br /><strong>Shortcakes:</strong><br />2 cups flour<br />2 1/2 tablespoons sugar<br />1 1/2 tablespoons baking powder<br />pinch of salt (if your butter is salted), or 1/8 of a teaspoon if it is not<br />1/2 cup (1 stick) very cold butter, cut into small pieces<br />zest of half a lemon<br />3/4 cup milk<br />2 tablespoon heaving cream (or 1 beaten egg mixed with a little milk) for brushing<br /><br />Preheat oven to 400F. Line a baking sheet with parchment paper, set aside. Combine flour, sugar and salt in a food processor. Add the butter. Pulse mixture 5 or 6 times until the mixture <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">reassembles</span> a coarse meal (there should be little lumps of butter throughout) do not over mix. Add lemon zest and milk and pulse 3 or 4 more times until mixture just starts to come together into a ball.<br /><br />Divide the dough into 6 equal portions and drop on prepared baking sheet. Lightly pat the dough into rounds, 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">to</span> 3 1/2 inches in diameter and lightly brush the tops with the cream or egg mixture.<br /><br />Bake the shortcakes in the center of the oven for 20 minutes or until golden brown. Cool on a wire rack.<br /><br />For the strawberries, I borrowed a topping from another recipe. Jazzing them up with a little booze just makes the dessert more elegant!<br /><br /><strong>Drunken Strawberries:</strong><br />2 pounds of strawberries, washed, hulled and quartered<br />2 - 3 tablespoons of Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Marnier</span> or Cointreau<br />2 tablespoons sugar<br />1 tablespoon fresh lemon juice<br /><br />Combine all ingredients in a bowl, cover and refrigerate for at least 2 hours.<br /><br />To serve the shortcakes:<br />Cut the top 1/3 portion off the shortcake, set aside. Place bottom piece on a serving plate and top with about a cup of the strawberry mixture. Dollop with whipped cream, and place the "lid" back on the top. Garnish with an extra dollop of whipped cream (if desired) some additional strawberries and good dusting of icing sugar. Serve.<br /><br />It was good...really good. Well worth the fact that I had to make them twice (and I'll most <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">definitely</span> be making them again...soon).Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com2tag:blogger.com,1999:blog-7707343025893560027.post-85331899081144995452009-05-22T13:06:00.000-07:002009-05-22T16:17:52.421-07:00Tip: Perfect can be UglyI know this is a strange concept...perfection as unappealing, but you know what? Sometimes it is. Maybe not perfection in and of itself, but the stress and unrealistic ambitions we often put on ourselves when trying to accomplish certain things in our life, especially when it comes to cooking.<br /><br />Here's what I think: It doesn't have to be perfect. Now, I'm not talking about that careless "good enough" attitude that some people have, leaving things that should be done properly done only halfway making it really, in essence, not "good enough". The chicken does need to be cooked, and the seafood probably shouldn't be served raw, but that's not what I'm talking about here.<br /><br />What I am <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">referring</span> to is the social stigma that seems to equate "perfect" with being "good". Like the fashion magazines that make us feel like we should look thin and have perfect hair, teeth, makeup, abs, and of course flawless <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">complexion</span>, cookbooks and magazines often set recipes as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">unattainable</span> or impossible to execute just by how good they look. The pressures of social media and this unrealistic view that everything "has to be perfect" has <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">seeped</span> into just about every aspect of our lives - and cooking has become just one more thing that we need to do "perfectly" in order for it to be of any value. Somewhere the true passion for cooking and what it actually means has been lost. It's not about the perfect garnish or glaze, airbrushing or <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">photoshop</span></span>, it's about making a meal for your family and taking pride in what you serve. It's not about being perfect or flawless, or looking just like the picture, it's about fresh ingredients and about nurturing your family - mind, body, and soul. In fact, your dish may need a little more salt, a little less garlic, or a touch more sugar. Half of the cake may still be stuck to the bottom of the pan, the sauce on the pasta may be a touch too thin, or the salad wilted ever so slightly because it was tossed too soon with the dressing. It doesn't matter. Really. This is how we learn, and this is how we all become better cooks. And it's still going to taste good. Trust me.<br /><br />My advice: Just cook. It doesn't have to be perfect, it just has to be honest food. Fresh ingredients, simple cooking methods, basic food knowledge, and a whole lot of love. That's all it takes. People will never know what it was "supposed" to look like, and quite frankly they'll be so happy to be treated to a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">freshly</span> cooked meal they really won't care. So don't stress over your next dinner party, backyard BBQ, or get all worried about trying out a new recipe. Just do the best you can, and if it doesn't look like the picture, so what? It's just a picture, and they too probably made a few mistakes to get there.Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-67038765254506806802009-05-06T15:11:00.000-07:002009-05-07T09:30:51.157-07:00Entertaining Your Family: Smoothies! (Maman and Gourmand Smoothie/Shake Recipe Contest!)So, fruit shakes are a "thing" right now. You can find them just about anywhere from a smoothie bar at a gym, to a large chain located in the local mall. They'll also blend just about anything you wish to mix with fruit and yogurt (protein powder, vitamins, grass-looking stuff - you name it). They'll also charge you. <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Alot</span></span>.<br /><br />Now these places are fantastic when you are on the go and need a snack that's not either full of sugar or deep fried. But, you can also make them yourself (and take them with you if you like when you are on the go) and it's easier than you think! We've been making fruit smoothies in our house for years, and ever since my daughter got into them when she was about a year old (she's almost two now), we've been making them several times a week at least. So, when I learned about a contest a fellow food blogger was hosting calling out for the best smoothie recipe, I figured this was perfect for me. I've gone through many "variations" of our smoothie recipe over the last few years, and I now figure I've got a pretty good one nailed (but of course...you be the judge). Below is the recipe and my tricks for the best ever smoothie. Then, starting May 11<span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">th</span></span>, be sure to vote <a href="http://mamanandgourmand.blogspot.com/2009/04/product-review-health-master-emulsifier.html">HERE</a> if you like it...which you will...in fact you'll wonder how those "smoothie spots" even stay in business now that you (and I) are by far the ultimate smoothie makers!<br /><br /><div>So first off, here are the ingredients: <img id="BLOGGER_PHOTO_ID_5332841387560144370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2fC-QZ_9jOuSJfsHcGcHZLOXqexXu5_7_nuu3sT6wMB6vhKckoVi1tA3BeqCwYR_6i09C36mJEmZVwSQDaZdgjpQq-LWVt_5XdwWTQwjM0u1mK2t1wUQPZKDayrXc8PZV1QSc1pyPPY/s400/Mmmm+Smoothie+002.jpg" border="0" /></div>Pretty basic stuff, in a blender I add about a handful of ice, one banana, some juice, some frozen fruit, about a cup or so of yogurt, and some ground flax seed (<span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">shhh</span></span>...don't tell anybody and they won't notice, trust me!)<br /><br /><p>But look a little closer, because the secret to the best smoothie is in this picture...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktnxJv24SM2TPngVTWy2makjtSCquGsgkBibLvnId7RtqqrXr5Dv2ofPSP5Pn6DLUHhASNi-pnhnioXh2QqhMKJpNy3sE-kEBQzsQJAnh8SehuunLouqIyez8qsPWwAIu7aii6WqFwKs/s1600-h/Mmmm+Smoothie+003.jpg"><img id="BLOGGER_PHOTO_ID_5332848246015431634" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktnxJv24SM2TPngVTWy2makjtSCquGsgkBibLvnId7RtqqrXr5Dv2ofPSP5Pn6DLUHhASNi-pnhnioXh2QqhMKJpNy3sE-kEBQzsQJAnh8SehuunLouqIyez8qsPWwAIu7aii6WqFwKs/s400/Mmmm+Smoothie+003.jpg" border="0" /></a>I'm not sure if Oasis is purely Canadian or if it's available everywhere, but it is FANTASTIC stuff. A very dark, rich, fruit juice made from dark super fruits such as pomegranates, blueberries, and blackberries. Extremely high in antioxidants, vitamin C, and flavour, and extremely low in sugar and additives (actually there isn't any). On it's own it's not overly sweet, and taste like it's straight from the fruit itself. It's a little pricey (about $4 for this container), but totally worth it in my mind. Why? Well, because of this juice, I get all the nutrition and goodness from the dark berry fruit without all the little annoying pips! Yup, no seeds in this smoothie! To me this is huge. Smoothies of years past were chalk full of blueberries, raspberries, blackberries - super delicious and healthy no doubt, but I was picking seeds out of my teeth until lunch...at least. Not to mention it's totally not cool going into a business meeting with bits of raspberry stuck in your teeth. Now we use this as our juice base along with frozen mixed fruit (usually peaches, melons, pineapple, etc...) instead of berries. The result is an amazing smoothie. Truly. Just about every fruit you can imagine (and just about every vitamin too) in a deliciously smooth and silky texture. We love it. You will too.</p>Here's the exact recipe:<br /><br /><strong>Party Designers Super Smooth and Healthy Fruit Smoothie</strong><br />1 handful ice<br />1 large banana<br />1 cup yogurt (any kind will do - we use organic vanilla quite often)<br />2 - 3 cups frozen mixed fruit<br />1 tsp ground flax seed (optional)<br />2 - 3 cups good quality berry juice (such as Oasis <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Antioxia</span></span>)<br /><br />Combine all ingredients in blender and blend until smooth. Start with about 2 cups of juice and add additional juice to desired <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">consistency</span></span>.<br /><br />Makes about 5 -6 cups.<br /><br />I didn't get a photo of the the finished product in the blender. These are so good that once my daughter hears that blender going, there isn't much time for <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">foolin</span></span>' around. But I did snap this...<br /><img id="BLOGGER_PHOTO_ID_5332845985865565426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwpnquPCi9cBtdpGIy0RjO8to1yh9dsj3ZfrSrIKmgfHBjukpJNYTEW13WkoiqbDj7G9-w6Y9x_Mzt0AyPaplLayHX_Bn39GQLszfXfW-hoPHMxkQ0Z27ZMiYK6j4zj49oUaNYsZeNQ0/s400/Mmmm+Smoothie+009.jpg" border="0" /> And this...<img id="BLOGGER_PHOTO_ID_5332846516631120114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXB_Zq8vIqiIHodK2JcAjf7ZMk5gzVF3kfcV9w4pCf4DpVtBIn28-cs4ZjR8uJ9KthFQvJ3xqFucI6hWC5AXrghnUSQU60CGUmLX6XYhj69xYDctAF0o0JFrSC-522LUBH99VhTte4u8/s400/Mmmm+Smoothie+004.jpg" border="0" /> (that's a smile by the way - trust me - she drank the whole thing!). And, I also snapped this...my broken and cracked blender:<img id="BLOGGER_PHOTO_ID_5332846983251862850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QhxkVBC8_pL-a3QheQGPhzSRbxqbei8b2SJMmzuNj0bi1rMkRK2gUFUBd8ArIcHMvDgYf_1hMqkMqH09Sh1taqjuY_9igsQAB_2Hd6zco0Z46My8HW-eS2uwqoXVVHVy9D0R76eOzYM/s400/Mmmm+Smoothie.jpg" border="0" />Did I fail to mention that the winner of this contest will get a new blender? Well, um, they will. This one <a title="http://www.myhealthmaster.com/" href="http://www.myhealthmaster.com/">http://www.myhealthmaster.com/</a>. And well, um, I need one. Bad. My daughter does too for that matter!<br /><br /><p>Win or lose of course I still think this is a great recipe that you and your family will really enjoy, so I still encourage you to make it, but I also encourage you to vote (for me) <a href="http://mamanandgourmand.blogspot.com/2009/04/product-review-health-master-emulsifier.html">HERE</a>!</p>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com7tag:blogger.com,1999:blog-7707343025893560027.post-37469499693263195632009-04-29T13:07:00.000-07:002009-04-29T18:41:22.644-07:00Entertaining your Family: Tomato SauceNow that you have all that freshly grated fantastic <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Parmigiano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Reggiano</span> at your disposal, I figured it would be quite logical of me to post about how you can also give up that <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>-bottled pasta sauce and make your own - and it too will cost you less money! Though it may <em>seem</em> quick and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">convenient</span> to buy one of those jars (and how can you miss them, what are there about 50 varieties now?), I am here to tell you that making your own can be just as easy (and just as quick and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">convenient</span>). It is also extremely easy to customize the flavours of each sauce to your liking, or to your particular mood, or to whatever ingredients you have on hand! Can it really get much better than that? YES! I'm going to give you 3 of my favorite "go-to" sauces that you can use any day of the week - even tonight - because I can almost <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">guarantee</span> you have all the ingredients in your house right now for at least one of these recipes! <blockquote></blockquote><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKCQwzykk4Aaz_q5JgaAFDSPWpEt2rCh3EhlBsjiMEXah_HCFh1c1mAEVfAT2aATDFRE8Ryhw-9n7DOtJsmOPi_zEfp_fRDk2KpO0zEA-deqk1Tm5WEJXTf4oCXG5Jv_9tasaU2So5OQ/s1600-h/tomatoes-316989.jpg"><img id="BLOGGER_PHOTO_ID_5330211011807884738" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 250px; CURSOR: hand; HEIGHT: 218px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKCQwzykk4Aaz_q5JgaAFDSPWpEt2rCh3EhlBsjiMEXah_HCFh1c1mAEVfAT2aATDFRE8Ryhw-9n7DOtJsmOPi_zEfp_fRDk2KpO0zEA-deqk1Tm5WEJXTf4oCXG5Jv_9tasaU2So5OQ/s320/tomatoes-316989.jpg" border="0" /></a></div><div></div><div>It all starts, of course, with the humble tomato. This pictures is taken from a website that talks about San <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Marzano</span> tomatoes (as well as the health <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">benefits</span> of tomatoes in general, so be sure to check it out <a href="http://www.thenibble.com/REVIEWS/main/vegetables/san-marzano-tomatoes.asp">HERE</a>). San <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Marzano's</span> have a reputation among many cooks (and Italians alike) as being the best tomato for a pasta sauce. And though I do buy them when I happen to be in a speciality shop, I'm not going to tell you that it's a necessity for good sauce (not to mention I can almost guarantee that the stuff in those jars we are trying desperately to steer away from do not contain one single San <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Marzano</span> tomato). But, you do need tomatoes, of some sort or another. Most common for me is a regular old tin of whole tomatoes. I happen to like a smooth sauce, so I give the contents a quick whirl in the food processor before I use them, but mashing them with a fork or the back of spoon for a more textured sauce also works well. I've also been known to use vine-ripened tomatoes (when in season) for my sauces. If that's what you choose as your base, it's a good idea to blanch them, and then remove the skin. If you don't even want to go to that amount of trouble, but still like the idea of fresh tomatoes, try cherry tomatoes or grape tomatoes. They'll pop and release their juices, but the skin won't be as much of an issue. Basically, choose whatever kind of tomatoes are easily available to you and require the least amount of effort! <blockquote></blockquote></div><div></div><div>So, the recipes: <blockquote></blockquote></div><div></div><div><strong>1. Simply Delicious</strong></div><div>This is as simple as it gets, but it will blow you away at how tasty it is! <blockquote></blockquote></div><div></div><div>2 tbsp<strong> </strong>good quality olive oil</div><div>2 gloves of garlic, finely sliced</div><div>1 tsp crushed red pepper flakes</div><div>1 can (28oz) tomatoes (with their juice)</div><div>salt and pepper to taste <blockquote></blockquote></div><div></div><div>Heat the oil in a large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">saute</span> pan. Add garlic and red pepper flakes and cook gently until garlic just begins to brown. Add tomatoes. Allow to simmer for about 15 minutes just until the sauce starts to thicken slightly. Season with salt and pepper, and serve. <blockquote></blockquote></div><div></div><div><strong>Add-Ins: </strong>I use this recipe quite often as a base for a pesto/tomato sauce. After the sauce has simmered, I add in about a cup of pesto. Alternately, you could simply add a cup of fresh basil for fresher flavour. <blockquote></blockquote></div><div></div><div><strong>Serving Suggestions: </strong>Of course, this sauce is great on it's own with spaghetti, but we find it's a perfect pairing with tortellini and grilled Italian sausages - in fact, I served it during a dinner party once (Andra if you're out there say all those great things you did that night at dinner!!). <blockquote></blockquote></div><div></div><div><strong>2. Tomato Sauce with White Wine </strong></div><div>Browning onions and tomato paste give this sauce a little more depth of flavour. It also shows a recipe using vine-ripened tomatoes, but you can always substitute canned...it won't make a difference!</div><div><br />2 tablespoons olive oil<br />1/2 onion, finely chopped<br />4 gloves garlic<br />1 can tomato paste<br />3/4 cup white wine<br />3 vine ripened tomatoes, blanched, and finely chopped<br />1/2 cup fresh basil leaves, chopped</div><div><br />Heat olive in a medium size saucepan over medium high heat. Add onion and garlic and cook until onions are just starting to brown. Add tomato paste, and cook for 2 minutes. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Deglaze</span> the pan with the white wine, scrapping any brown bits. Add tomatoes and half the basil, season with salt and pepper, and bring to a simmer. Let cook, uncovered, on medium-low heat for 30 minutes, or until mixture starts to thicken. Add remaining basil as well as salt and pepper to taste, and serve. <blockquote></blockquote></div><div></div><div><strong>Add-Ins: </strong>This is the base I use for my red clam sauce. I live in Calgary, so fresh clams are not always at my fingertips so I use canned quite often. Simply add 1 can of clams (with juice) after tomato sauce has simmered, and cook for an additional 10 minutes (just until clams are heated through). Then add the remaining basil and season with S&P. <blockquote></blockquote></div><div></div><div><strong>Serving Suggestions: </strong>When making this into a clam sauce, the logical choice is linguine, but this sauce is pretty rich and delicious on it's own. Serve with <span class="blsp-spelling-error" id="SPELLING_ERROR_12">penne</span> or any kind of short pasta! <blockquote></blockquote></div><div></div><div><strong>3. Veggie Tomato Sauce</strong></div><div>Don't tell the kids, but this sauce is packed with carrots and zucchini! They'll never notice though...trust me! <blockquote></blockquote></div><div></div><div>2 tbsp olive oil</div><div>1 onion, grated</div><div>2 large cloves garlic, grated</div><div>1 zucchini, grated</div><div>1 carrot, grated </div><div>1 can (28oz) crushed tomatoes</div><div>1/2 cup red wine</div><div>1 tsp Italian seasoning</div><div>salt and pepper <blockquote></blockquote></div><div></div><div>Heat olive oil in medium sized saucepan. Add onion and garlic and cook until soft. Add zucchini and carrot, and allow to cook a few more minutes. Add tomatoes, wine and seasoning, and allow to simmer for 45 minutes to an hour. Season with salt and pepper and serve. <blockquote></blockquote></div><div></div><div><strong>Add-Ins: </strong>Use a mixture of any vegetables you have on hand. Red peppers also work well. The trick is to grate the vegetables (any large-grate cheese grater will do). This will allow them to melt away during the long simmering time and make them <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">virtually</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">unnoticeable</span>! <blockquote></blockquote></div><div></div><div><strong>Serving Suggestions: </strong>This is perfect as is with a good mound of spaghetti. <blockquote></blockquote></div><div></div><div>Finally, I have one last suggestion for the perfect pasta dish. One thing I always do before adding the sauce to the pasta is that I dress the hot noodles with a nob of butter, a handful of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Parmesan</span> cheese (hello <span class="blsp-spelling-error" id="SPELLING_ERROR_16">parmigiano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">reggiano</span>), some freshly cracked black pepper, and some fresh herbs. I find the butter and the cheese give the final dish an extra smooth and silky texture and the fresh herbs stay fresh and don't run the risk of getting over cooked. Then simply pour over your sauce (I happen to like the Italian way - just enough sauce to coat everything really well, but not so that the pasta is swimming), and serve any additional sauce on the side. <blockquote></blockquote></div><div></div><div>One final tip - leftover sauce (from any recipe) will freeze really well. But, if you have just a little bit left that you don't want to waste (and if you have young children), freeze it in ice cube trays for a quick defrost and quick meal for your little one if you are on the go! <blockquote></blockquote></div><div></div><div>I hope this has inspired you to give your own sauce a try! Hey, if you have a sauce that you love please share it with me! I'm always on the look out for new recipes and new ways to use that one can of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">tomatoes</span> - and avoid buying 8 different jars!</div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com3tag:blogger.com,1999:blog-7707343025893560027.post-78534467695649712802009-04-23T13:21:00.000-07:002009-04-23T14:13:53.275-07:00TIP: Grate your own Parmigiano-ReggianoSo, I don't want to shock any of you with this, but the Parmesan you buy in the gre<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lsp1kvuvj3R2rxi_16aGABK8JqmnzLJcdUzGdcUv6SOuA5OzcY7Hd1Rx0p-i3MpISUn6-dA8zifQfQUe9jFZxIpzbkgNep3B7atMaef_fQHoIZCjgyR2ovQtO1G2V54KNtZ57KCoFdY/s1600-h/April+%2709+018.jpg"><img id="BLOGGER_PHOTO_ID_5327993917125401362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lsp1kvuvj3R2rxi_16aGABK8JqmnzLJcdUzGdcUv6SOuA5OzcY7Hd1Rx0p-i3MpISUn6-dA8zifQfQUe9jFZxIpzbkgNep3B7atMaef_fQHoIZCjgyR2ovQtO1G2V54KNtZ57KCoFdY/s200/April+%2709+018.jpg" border="0" /></a>en plastic container - sandwiched between the dry pasta and the Classico sauce at the grocery store - is not real Parmesan. At least not by my standards. In order to justify itself to me as real it needs to be a) FROM ITALY and b) labeled Parmigiano-Reggiano. Now, from there it can be any brand really - it doesn't have to be the most expensive, or the most sought after because even making sure it fits these two criteria will deliver so much in the flavour department you'll cringe at the plastic container stuff from here on out! <blockquote></blockquote><br /><div><div></div><div>For the last several years, I have been buying my Parmigiano-Reggiano in large chunks, and then grating it myself. Believe it or not, the Costco in my area sells fairly decent Parm at a fairly reasonable price. It will seem expensive and will probably run you at least $25.00 for a good sized wedge, but remember it will last a few months (mine does anyway), and lest we forget that those lovely green plastic containers are usually at least $8.00 at the grocery store, so you are buying a far superior product in bulk (Costco doesn't do anything small) and with minimal labour required at home to grate it. <blockquote></blockquote><br /></div><div>Now, if you want to, you could seek out a specialty cheese shop, and buy a more expensive brand, with maybe a more distinct flavour, but at the end of the day I do have a grocery budget for my family, so the brand at Costco works for me - and it does fit my criteria (when in doubt make sure the rind of the cheese is stamped with the signature "label" that it has been produced in Italy), not to mention it tastes pretty darn good and makes "real" cheese accessible to everyone!</div><img id="BLOGGER_PHOTO_ID_5327992803465797362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqgE4kF6b81UTOpAwaVLvph2ZbOIqecBw2diNWByOaCAxlozP2aA6vHoGiQCkWBikNyAWrGJyYGHr4lXICKkV_HjTPYzOOOT1LnQzeoW6y3QVMUzOllnw9ae02wQrE0zp8i2UxQsgwAc/s400/April+%2709+026.jpg" border="0" />I personally like to grate my cheese in two "consistencies". I like the finer, powder like grate for sauces, or stirred into soups because it will melt quickly and easily. But, I also prefer a more typical grated cheese to sprinkle over pastas and salads, grilled veggies or pizza.<br /><div><div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd05pxSctkEDpI8UsE5B2HPVRbB_efyUkvZ-vF6m6G5TuemcerNDrt2p6R3DK-Av6OrOPu-Fw9HJplcrVQMW5HGA19v4dnm9HY2FTFgelNMx370ikGMKSJraUBMCbN9Im_mdXUtt2E9Q/s1600-h/April+%2709+023.jpg"><img id="BLOGGER_PHOTO_ID_5327993294757208066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 125px; CURSOR: hand; HEIGHT: 164px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfd05pxSctkEDpI8UsE5B2HPVRbB_efyUkvZ-vF6m6G5TuemcerNDrt2p6R3DK-Av6OrOPu-Fw9HJplcrVQMW5HGA19v4dnm9HY2FTFgelNMx370ikGMKSJraUBMCbN9Im_mdXUtt2E9Q/s200/April+%2709+023.jpg" border="0" /></a>For the first, you'll need a pretty heavy duty food processor. The first few spins will practically send the whole thing careening to the floor, so I can only imagine the damage this uber-hard cheese would do to one that doesn't have a fairly sturdy base and motor! Simply cut half your wedge of parm into a few large chunks, place in food processor, and whirl until sand like consistency forms. </div><br /><div></div><div>For the latter, well, let's just say you can skip your arm workout that day. I don't have a grater fine enough on my food processor, so I end up doing this one by hand. It takes a few minutes, and you may break into a sweat, but just keep reminding yourself just how delicious your next batch of spaghetti will be!</div><br /><div>And Voila!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7qQSSkZzcHtMuCdtY-QMKh_NWdXZkGweB0ajD08NRl6mcwwtQcHZHBFUHjzhglaJbDrSWMRmB4NlJgRB4jxYHAJT_SMs0jbntTm9oo6Y1KBiTnf28uXLC7ER6pMTUhUAji1WCrYeao4/s1600-h/April+%2709+025.jpg"><img id="BLOGGER_PHOTO_ID_5327991200769903154" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7qQSSkZzcHtMuCdtY-QMKh_NWdXZkGweB0ajD08NRl6mcwwtQcHZHBFUHjzhglaJbDrSWMRmB4NlJgRB4jxYHAJT_SMs0jbntTm9oo6Y1KBiTnf28uXLC7ER6pMTUhUAji1WCrYeao4/s200/April+%2709+025.jpg" border="0" /></a> Several containers of grated, fresh, REAL Parmigiano-Reggiano for your epicurean adventures. I store the smaller containers in the fridge and the larger ones in the freezer, refilling the smaller ones as they run out. Do remember that a little goes a long way, so it really should last you at least a couple of months. Trust me though, the effort (and the slightly elevated cost) will be worth it. You'll never go back to that pre-packaged stuff again (and your belly will certainly thank you!)</div><br /><div></div></div></div></div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com9tag:blogger.com,1999:blog-7707343025893560027.post-6287261060492040332009-04-09T14:25:00.001-07:002009-04-13T15:19:37.000-07:00BUY: Asparagus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nRnDl19GF4HNJjM6k8OX9IwTiieDbTuMfn6Ppin1k_8feNaVmT7ci4Zl6wZjLXATKdm4wo1j9etkvHIm7kMTiTIJPhE1RB-WZuXpFC_1LYf7TdZrKg4h5OZ3DJxXRR6ivi40ekAMaLY/s1600-h/asparagus.jpg"><img id="BLOGGER_PHOTO_ID_5323187784398807394" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nRnDl19GF4HNJjM6k8OX9IwTiieDbTuMfn6Ppin1k_8feNaVmT7ci4Zl6wZjLXATKdm4wo1j9etkvHIm7kMTiTIJPhE1RB-WZuXpFC_1LYf7TdZrKg4h5OZ3DJxXRR6ivi40ekAMaLY/s320/asparagus.jpg" border="0" /></a> First off - sincere apologies. I haven't kept up with my blog last few weeks. I'm not sure how many people are even out there reading it, but it's still important to me that I post more regularly than I have been. So, that said, I will try to get back on my "every other Wednesday" schedule right away!<br /><br />While I was off something crazy happened - SRRING! Now, here in Calgary, Spring is relative. Yes, we have the same official start date as the rest of the world, but up until a few days ago we were still shoveling snow on a regular basis. Today though it sits at a comfortable +15 C., so I think I can safely declare that Spring has arrived.<br /><br /><br />Asparagus is certainly a vegetable that screams this change of season. Sure, it's available all year round now, but it's harvested more often in the Spring to early summer than any other time of the year, making it at it's peak in flavour and freshness. Not to mention it's far less expensive to buy vegetables in season, so now is the time to stock up on some asparagus.<br /><br /><br />Browsing the internet for some additional info, I also learned that asparagus is actually extremely high if folacin (also knows as folic acid) - 60% of our recommended daily allowance in fact! This is extremely useful information for women especially - folacin is key in preventing neural tube defects in babies during pregnancy. Known mostly to be found in green leafy vegetables such as broccoli and spinach, I actually had no idea there was such a large amount in asparagus! Of course, it is widely known that folacin needs to be consumed well before the pregnancy even occurs to have an adequate supply in the system, so it is recommended that all women in "childbearing age" consume at least 0.4mg daily. (This is also a super important vitamin for people who are not "women of childbearing age" as folic acid deficiency can lead to fatigue, poor growth and intestinal problems).<br /><br /><br />Luckily, asparagus is delicious, and we eat it quite frequently. The most common method to prepare it at our house is roasting. Simply drizzle washed and trimmed asparagus spears (the bottom of an asparagus spear is very woody - simply break off the bottom at it's "natural" point. You can also cut the bottoms, or even grate the bottom with a vegetable peeler if you prefer) with a glug or two of olive oil, sprinkle with salt and pepper, toss on a sheet pan and roast in 450 - 500 degree oven for 5 - 8 minutes (depending on the thickness of your spears). Shake the pan once during roasting to ensure all sides are well caramelized.<br /><br /><br /><br />Another favorite in our family is asparagus pasta. Wash, trim, and cut a couple handfuls of asparagus into bite size pieces. On very low heat, cook a tablespoons or so of garlic with a teaspoon or so of hot pepper flakes along with 3 - 4 tablespoons of olive oil and a tablespoon or so of butter (like my measurements? This is a very forgiving recipe so you can cook to your own taste). Add asparagus and gently cook until spears are tender-crisp. Toss with enough pasta for two, a handful of good quality Parmesan cheese and some freshly ground pepper. This makes an amazing side dish, or simply dinner all on it's own (has been for me on many an occasion!).<br /><br /><br />So, run to the grocery store, buy some asparagus, make yourself a tasty meal, and procreate healthy children. Sounds good to me!<br /><blockquote></blockquote><br /><span style="font-size:78%;">Pictures and nutritional information courtesy of </span><a href="http://www.asparagus.org/"><span style="font-size:78%;">http://www.asparagus.org/</span></a><span style="font-size:78%;"> </span>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0tag:blogger.com,1999:blog-7707343025893560027.post-77578273489503424012009-02-18T12:24:00.000-08:002009-02-23T13:16:43.359-08:00Entertaining Your Family: Decorated Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD8rvJO-zkRaFJbxg98_vDUPZN9rD3pYJAnup5g-_aLR_Hffugi39gghyMCnntxn6QfZKqpLBrWAXBD27nmOh6-ZEzH_BRFjuEadTueClrZ1_-Me0tU6rP5-FcdrTBNQqc4mdDDxkxgM/s1600-h/Sugar+Cookies.jpg"><img id="BLOGGER_PHOTO_ID_5304244947636931426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 210px; CURSOR: hand; HEIGHT: 192px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD8rvJO-zkRaFJbxg98_vDUPZN9rD3pYJAnup5g-_aLR_Hffugi39gghyMCnntxn6QfZKqpLBrWAXBD27nmOh6-ZEzH_BRFjuEadTueClrZ1_-Me0tU6rP5-FcdrTBNQqc4mdDDxkxgM/s400/Sugar+Cookies.jpg" border="0" /></a>I know...Valentine's Day is over, but seeing as we are still enjoying the baking I figured I could still post about it! I had every intention of making these the days leading up to Valentine's Day, but a nasty bug got a grip of the majority of the people who live here (dog included), so instead of consuming this treat on Valentine's Day they were baked that day, iced the next day, and I've been eating them with my afternoon tea all week.<br /><br /><div></div><div>All that aside, it's more the concept of the cookie that I'm after in this post - not the shape. Sugar cookies are actually a fantastic way to get the whole family involved in baking (maybe not your husband - mine iced one then went back to painting a wall in the house somewhere...so I guess it kinda counts as decorating). But if you have kids they will get a kick out of getting creative with the icing. My daughter is only 19 months old so she didn't really help either, but she was a very important part of my test kitchen...several cookies had to be consumed (both with and without icing for comparison purposes) in order to get the official thumbs up!</div><br /><div>The great part about sugar cookies is that the ingredients are most likely already in your house. I don't consider myself a real baker (I'm more into cooking and meal planning) and I even have these ingredients at the ready. I also like that they can be cut out into whatever shape suits the occasion - or your mood really. Go ahead and get creative. I'm planning a baby shower in a couple of weeks and I'm going to make another batch in the shape of buggies, rattles, bottles, and whatever else I can find. If you can't find cookie cutters, you can always print a shape onto paper, cut it out, then use it on the dough and trace the shape out with a knife (requires a tad more patience then I have, but certainly doable). </div><br /><div>As far as icing goes, this is a variation of a classic royal icing. By reducing the amount of icing sugar, the icing becomes thinner and more easily spreadable. Also, if cookies are iced with two colours at the same time (rather than waiting for one colour to dry), the new colour will sort of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">seep</span> into the base colour giving the cookie a smooth finish. My mom has been decorating her sugar cookies this way for years. The icing will still dry to a hard finish, but it won't be the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">consistency</span> of cement, and it will make your cookies look quite elegant. </div><br /><div>Below are the recipes, and don't forget to get creative! It's a fun way to celebrate everyday accomplishments (slip a heart cookie into your kids lunch), or holidays (Clover Leaf cookie anyone?). Not to mention there is something to be said for easy, inexpensive ways to get your kids into the kitchen and interested in cooking, and they'll be so proud of their efforts I urge you to hide a few right way so you can indulge with an afternoon tea!</div><br /><div><strong>Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL026gtEukr0eBrHMITJ_A4dJ1xftgWGOLK5YGJlr4tvrF0x5w6zbYbxfSj-_dntUbevyOYE9B0RcugBr81eBAdDfKw2vSZQDiaRMG0nbVKakxlAaOKJZbtxyDV4G0S8MsdJbm9XSpTs8/s1600-h/Sugar+Cookies+2.jpg"><img id="BLOGGER_PHOTO_ID_5304245279364552514" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 243px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL026gtEukr0eBrHMITJ_A4dJ1xftgWGOLK5YGJlr4tvrF0x5w6zbYbxfSj-_dntUbevyOYE9B0RcugBr81eBAdDfKw2vSZQDiaRMG0nbVKakxlAaOKJZbtxyDV4G0S8MsdJbm9XSpTs8/s400/Sugar+Cookies+2.jpg" border="0" /></a></strong></div><div>3/4 cup butter, softened</div><div>1/2 cup granulated sugar</div><div>1/2 cup packed brown sugar</div><div>1 egg</div><div>1 tsp vanilla</div><div>2 1/2 cups flour</div><div>1/2 tsp baking powder</div><div>pinch salt</div><br /><div>In large bowl, beat butter until light and fluffy; slowly beat in sugar. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder and salt; gradually stir into butter mixture.</div><br /><div>Divide dough in half; flatten slightly. Wrap each disk in plastic wrap; refrigerate for at least 1 hour or for up to 24 hours. </div><br /><div>On lightly floured <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">surface</span>, roll out each half into 1/4" (5mm) thickness. Cut into shapes using cookie cutters. Place 1" apart on cookie sheets lined with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">parchment</span> paper. Bake at 375 degrees until light golden on bottoms and edges, about 8 - 10 minutes. Let cool on pans for 1 minute, transfer to racks and let cool completely. Makes about 36 cookies (depending on size of shapes). </div><br /><div><strong>"Spreadable" Royal Icing</strong></div><div>2 cups icing sugar</div><div>1/4 tsp cream of tartar</div><div>2 egg whites</div><div>1/2 tsp almond extract (or whatever flavour you desire...I actually used vanilla)</div><div>food colouring</div><div></div><div>Combine all ingredients (except food colouring). Mix with electric mixer until smooth. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Divide</span> icing, and mix with desired colours. Icing will harden within about 45 minutes of being spread on cookies.<br /><br /></div><div></div><br /><br /><div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0tag:blogger.com,1999:blog-7707343025893560027.post-64785889978411046272009-02-04T09:01:00.001-08:002009-02-04T14:11:22.234-08:00Tip: Grate Garlic and Store it in the Freezer!This is one of the best tips I've come across so far, and I can't even take credit for it! My good friend Drew, who is not only a fabulous cook, but runs a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">successful</span> cooking school called "Curry Cuisine", told me about this when she was conducting a class for me and my friends a few weeks back. She had brought with her some garlic and ginger that she had pre-grated to use in our recipes. I mentioned I hate buying that <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>-grated stuff in the grocery stores, but when I do it myself, it always seems to go bad before I use it all! She then told me when she does a large batch, she will often freeze it after she grates instead of storing it in the fridge. This way, she doesn't have to worry about it going bad if it's not all used right away. Brilliant! This was something I never even thought of, and all of sudden I was really eager to try it! So I did.<br /><br /><div><div><div>When at the grocery next I found a large bag of garlic heads - about 25 or so for a very reasonable price. The most time consuming part of this process was certainly peeling each glove, but I did find I got into a bit of a grove. Plus, though I'm not going to go into the exact science of peeling garlic as everyone has their own "system", crushing the cloves slightly with the back of a large chef's knife did help to dislodge the skins, and the fact I bruised the cloves was a non-issue as they where going right into the processor anyway. <img id="BLOGGER_PHOTO_ID_5298991894415291570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQq-A5xBsntCBPidTDg8l8OQ8TJ2w1sNAAvHBz3oDSYH_YkePiHmOxkwWmgZYHqG7EeHm4dSDRwHp7tB5TmDvKlVv8wE1ctRZ7-ZCPDuC6jOeUkg3L-CJsK7eeqF9fvUazJ8JrjjUNM-4/s400/Garlic.jpg" border="0" />Once I was done I was able to whiz all my efforts into one large batch of grated garlic. From there, onto the cookie sheet in mounds about the size of one heaping teaspoon (I figure about 2 gloves worth), and into the freezer for a quick freeze before loading into resealable plastic bags.</div><br /><div><img id="BLOGGER_PHOTO_ID_5298991898712182146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 434px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-nS_M6RCSWsjVOTp_51hDJjOlDOqTENQ9ccssu5PB8c-H1antsJqQkjMFnYtprQB4iXslHlH1_llgpHBCvfeIS6IeAUdYCeV-Z-aIvwh28PkwCvT39ZVk_mVRgy8H7NszY5XbwXk8zo/s400/Garlic+Ready+for+Freezer.jpg" border="0" /></div><br /><div>And voila! Now, when I need a couple of gloves of garlic, there they are, in the freezer, ready to be popped into sauces or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">soups</span>, stir-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">frys</span> or curries. I love it. I did the exact same thing the next day with ginger which was a little less time consuming, thanks to the fact that ginger doesn't come in cloves! Yes, getting them in the freezer takes a little time, but it's worth it in my opinion. It's cheaper than buying that <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pre</span>-grated stuff in the grocery stores (not to mention what do they put in it to make it last so long?), yet you still get the convenience of grated garlic right at your fingertips - especially on those weeknights when even peeling 2 or 3 gloves of garlic seems too daunting and not worth the effort!</div></div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com4tag:blogger.com,1999:blog-7707343025893560027.post-45000647990107015132009-01-07T09:56:00.000-08:002009-01-07T10:45:45.447-08:00BUY: Beets<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1c6qXBnyrlBFc8kCTVLzWHx75KrHKbBgzw8rUYA66xEE1s8BweNp-Ktjg8A16tgIexDinYsKj4P1p8LKOxT6Q2H0yEWSVz-ljM25C9W_pQ6QynrfRL8c3kH-c1vJBpIBscBKRUIh2_w/s1600-h/beets.jpg"><img id="BLOGGER_PHOTO_ID_5288615252323938866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 168px; CURSOR: hand; HEIGHT: 126px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1c6qXBnyrlBFc8kCTVLzWHx75KrHKbBgzw8rUYA66xEE1s8BweNp-Ktjg8A16tgIexDinYsKj4P1p8LKOxT6Q2H0yEWSVz-ljM25C9W_pQ6QynrfRL8c3kH-c1vJBpIBscBKRUIh2_w/s400/beets.jpg" border="0" /></a>Ok, so this is about as honest as it gets because guess what? I hate beets. Or, at least, I thought I did. I just never knew what to do with them, and the only time I've ever been served beets they've been pickled. I definitely don't like pickled beets, and I think that just turned me off of beets all together. Until now.<br /><div></div><br /><div>Thanks to my sister and her glorious re-introduction of beets. For the first time in my life I was served beets and they weren't pickled. And, they were absolutely delicious. I raved about them for days, and when we returned from Christmas vacation one of the first items on my grocery lists were beets. </div><br /><div></div><div>The interesting thing I learned from sister (who actually learned it from Jamie Oliver) is that beets can be served raw. And that's just how they were presented to me. In a wonderful salad that was crisp, refreshing, and oh so tasty. </div><br /><div></div><div>Beets are another one of those super foods too! One website I read (I'm now on a "learn all I can about beets kick") says that they've been known to prevent cancer and heart disease, helps rid your body of unhealthily toxins, metals and hormones, and promotes a healthy liver, colon and stomach. Wow. Though beets do come in variety of fun colours, the red ones provide the most health benefits and since they are also the most readily available, those are the ones to buy! <blockquote></blockquote></div><div></div><div></div><div>So, because I think you should all go out and buy a few beets, I'm including the recipe for the raw beet salad. My sister found the recipe in Jamie Oliver's new cookbook, Cook with Jamie. I've changed it around a little and added a few personal touches, but it's generally the same idea. Later this week, I'm going to roast some beets and see if my love affair with my new found favorite veggie continues!</div><div><blockquote></blockquote></div><div></div><div></div><div></div><div></div><div><strong><em>Raw Beet Salad with Apples and Goat Cheese</em></strong></div><div>2 beets, peeled and cut into matchsticks</div><div>1 Granny Smith apple, cut into matchsticks</div><div>1/2 cup pecans, toasted</div><div>1/2 crumbled goat cheese</div><div>spinach leaves for garnish</div><div><strong><em>Dressing</em></strong></div><div>2 tbsp olive oil</div><div>1 tbsp fresh lemon juice</div><div>1/2 clove garlic, grated</div><div>salt and pepper <blockquote></blockquote>In large bowl, combine beets and apples. Toss with dressing. Chill for about 15 minutes. On 6 salad plates, lay a few spinach leaves to create a base for the salad. Pile 1/6 of the beet and apple mixture over each plate of spinach. Sprinkle with goat cheese and toasted pecans. Makes 6 servings.</div><div><blockquote></blockquote></div><div></div><div></div><div></div><div></div><div>Note: Beets are messy. Use kitchen gloves if you have them!</div><div><em><span style="font-size:78%;">Picture taken from: </span><a href="http://nutrition.about.com/od/fruitsandvegetables/p/beets.htm"><span style="font-size:78%;">About.com</span></a></em></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com2tag:blogger.com,1999:blog-7707343025893560027.post-86032490922800613132008-12-17T13:39:00.000-08:002008-12-17T14:34:03.283-08:00TIP: Stash Cranberries in your Freezer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_bKZYCRa0fr0jO6CI2SgOfB6CZ7TeaS33elfKcPB3jl70hp_dBWiCYoG3Re_boJTCg2lPExgEALRpuMRatUUr0iT1PYr_jNhPspAP0sSJTKLtFhiK5LTplIv_NiLAN3joh7cZ2HUamk/s1600-h/Leah+14+020.jpg"><img id="BLOGGER_PHOTO_ID_5280880305990562850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_bKZYCRa0fr0jO6CI2SgOfB6CZ7TeaS33elfKcPB3jl70hp_dBWiCYoG3Re_boJTCg2lPExgEALRpuMRatUUr0iT1PYr_jNhPspAP0sSJTKLtFhiK5LTplIv_NiLAN3joh7cZ2HUamk/s400/Leah+14+020.jpg" border="0" /></a>This is the time of year when cellophane bags of cranberries are piled high in supermarkets all over North America. This is because most people (and I'm not most people in this case) cannot have a bite of turkey without a heaping spoonful of cranberry sauce on the side. Or, if you are like my dad, your boxing day turkey sandwich would not be complete without a thin film of cranberry sauce opposite the mayo.<br /><div><br /><div><div>Now I say I'm not most people here because I don't much care for cranberry sauce. Not sure why. I probably need to "try it again for the first time" because it's been so long since I've had it, and it's just natural for me to pass it by during holiday meals. But, that doesn't mean I don't stock up on bags of cranberries during turkey season. They have more uses than cranberry sauce - and better ones too in my opinion!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDWdYocJ60hIEaaGNuj-gM0uyZYQESCtZdQ-H5JRf4TUytxCudSVG3a7xIAtW1ABNVnnhp0fYbCWguHZOL8Dea_Tyfm5SaRx9VOQdZ_VeWVNNwiEm1WL6Tn_pCzHeb0zAb8QNRm9VuYU/s1600-h/Leah+14+021.jpg"><img id="BLOGGER_PHOTO_ID_5280881703007156466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDWdYocJ60hIEaaGNuj-gM0uyZYQESCtZdQ-H5JRf4TUytxCudSVG3a7xIAtW1ABNVnnhp0fYbCWguHZOL8Dea_Tyfm5SaRx9VOQdZ_VeWVNNwiEm1WL6Tn_pCzHeb0zAb8QNRm9VuYU/s400/Leah+14+021.jpg" border="0" /></a><br /><div>First off, cranberries freeze very well. Just toss the bag into the freezer and that's that. Later, they can be used for Cranberry Banana Muffins, Cranberry Scones, or halve them and toss a few into pancake batter for a tart contrast when the syrup is drizzled over top. </div><br /><div>Don't like to bake? That's Ok. Cranberries make festive decorations. String frozen cranberries through a needle to make an outdoor wreath, or fill a vase with cranberries and add greenery for a festive holiday table. It's an inexpensive way to add a little more decor to your home during the season. Later in the year, add frozen cranberries to a large vase or bowl with water and floating candles for a fun centerpiece any time of year.</div><div></div><div></div><div></div><div></div><div>So, though cranberry sauce may be the most popular use for this seasonal fruit, be sure to pop a few extra bags in your freezer for later in the year - and if, 6 months down the road, you want to make cranberry sauce with them - that's Ok too!</div></div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-39501593602646754122008-12-02T18:31:00.000-08:002008-12-02T19:11:38.055-08:00Entertaining Your Family: Split Pea SoupWell, it's officially winter which, in our house, means it's officially soup season. I love soup, and I love to use the crockpot for my soups. Just assemble all the ingredients in the morning, let it simmer away for few hours, then return home to a warm and satisfying meal that will stick to your ribs and warm you from the inside out!<br /><br /><div>One of my favourite winter soups is Split Pea and Ham. I use a recipe my mom has been using for years (with a few of my own adjustments). The key to this fantastic meal though is the ham. It needs to be a "real" ham, and by "real" I mean not a pressed processed ham, but a ham hock or shank that has good flavour and that will add complexity to this dish. </div><br /><div>Ham's are easy to find around the holidays. They are often huge though, so my trick? I buy a large ham shank and cut it up into pieces. I freeze what I don't use in the first batch of soup for a soup later in the winter (when the holidays are over and they are less readily available). It does mean that there will only be one bone piece (and only one soup with that much more flavour) but surprisingly, the soup is just as tasty with a boneless piece of ham. This time, I bought an 8lb ham shank and cut it up into 3 pieces, the first of which landed in my crockpot for a fantastic and hardy mid-week meal. I prefer to buy hams that aren't smoked with any additional flavouring though (i.e. maple), as I enjoy the simplicity of this recipe.</div><br /><div><strong>Split Pea Soup</strong></div><div>2 cups split peas, well washed<br />2 1/2 pounds ham hock<br />8 cups water<br />1 onion<br />2 whole cloves<br />2 ribs celery, chopped<br />2 carrots, chopped<br />2 cloves garlic<br />1 bay leaf<br />1 teaspoon peppercorns</div><br /><div>1. Peel onion, and stick with the two cloves. Combine onion and all other ingredients in crockpot. Cover and set to cook for 8 hours. <img id="BLOGGER_PHOTO_ID_5275388749212865698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2-YHFbXzs6KBCv7a3Jc_ZbxUUSbXMon2_v5MthyxM1PwZdDT1wiARuGhRHqFPYxq1tQ6klczYs065BR6jkvGo3rMIBmuVOT0idVjLKVFSrFVWcXsd4V-ornzQ5Dzf3zmmQhyphenhyphenL47bSEQ/s400/Pea+Soup.jpg" border="0" /><br />2. With one hour remaining in the cooking time, remove ham bone. Remove bay leaf and cloves from onion, discard. Puree soup with an emulsion blender, or in batches with a blender. Cut off meat from the bone, and dice. Return to crockpot with pureed soup. Allow to cook for the remaining hour, serve.</div><br />This soup would probably serve 6 to 8 as a first course and 4 healthy portions as a main. I usually serve it with a nice loaf of crunchy garlic bread, but really all it needs is a spoon!Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0tag:blogger.com,1999:blog-7707343025893560027.post-4443947069866239932008-11-21T15:21:00.000-08:002008-11-28T13:24:56.748-08:00BUY: Whole NutmegThis is going to be a two part "buy" post. I really want you to buy whole nutmeg, but before you go and ask me what the heck to do with it, I'm also going to suggest you buy a micro grater if you don't already have one. <div><div><br />First of all, let me sing the praises of whole nutmeg. I was reminded how good it is because my husband bought a litre of eggnog last week. Nothing says "it's the holidays" like a nice glass of rum and eggnog (while we are on the topic of what to buy, I have to say only use dark or spiced rum in this drink - the white stuff just won't cut it here). And every good rum and eggnog needs a dusting of freshly ground nutmeg. Honestly - your drink will go from good, to out-of-this-world with this one simple step!<img id="BLOGGER_PHOTO_ID_5273540544293962770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcZd1rBqxnqZuMyk0FNkv9hNcCUz_2uMHnf7mq1bnvC9S2pe-qmi4LuFWOwkEVtT6rvlISkWBc7_U5B8Z1pJtey_hk2gystE7LdGzBGnMVGIlrzRv4eoJu1hxrfRtaQwYtEIiCxpRa_0/s400/Nutmeg.jpg" border="0" />Nutmeg is actually a seed. They aren't very big, and they are dark brown in colour by the time they are sold to market. They can be found in specialty food stores, and some bulk spice sections of the grocery store. In order to really enjoy the true pleasure that is fresh nutmeg, only grind the nutmeg as you need it.<br /><div></div><div>Which brings me to the second part of my post. You'll need one of these:</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5273540551428515986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bKVe76FrNO4qDcJ0gbOXh4D4PwwwSrWiFpDS-DAa8r98Gxe9M12GkYHF7ll8PgGvRgO7GOLTApYHsO-y5lQ2dNZ1qicZjlbYl0E1d_IBmtDAxBWxC1cQ_eu9sL_7RtnbBl8J40xWKiY/s400/Grater.jpg" border="0" />If you don't have one already, these micro graters come in super handy for more than just nutmeg. I use it to zest lemons and limes, finely grate Parmesan or chocolate, and even ginger or garlic. I use it often. Weekly at least and it's a great tool. They aren't that expensive anymore either, and come in various shapes and sizes (though this style is my favourite).<br /><br /><div>So, when you make rum and eggnog this year, make it extra special with freshly grated nutmeg. It's a small pleasure, but once you've had it - you'll never go back to the old stuff again (not to mention your newly purchased seeds will last awhile so you won't even be tempted!). </div></div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com1tag:blogger.com,1999:blog-7707343025893560027.post-23523792309396134502008-11-12T12:54:00.000-08:002008-11-28T13:45:54.793-08:00BUY: A Pomegranate<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O_PGH1HzzVEKZ-xSw9_9HC91lp3KqHfE3wjUT4fzRQmfY-voExhn6izKMEmnrLnna7h0nLL9DjPkUYngSBbk3m-JvYo39KGgziK48xlU81DnoseUCBNohFxf-WUAnH5fosemyhpf5M4/s1600-h/article_pomegranate.jpg"><img id="BLOGGER_PHOTO_ID_5267884181499652658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 159px; CURSOR: hand; HEIGHT: 287px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O_PGH1HzzVEKZ-xSw9_9HC91lp3KqHfE3wjUT4fzRQmfY-voExhn6izKMEmnrLnna7h0nLL9DjPkUYngSBbk3m-JvYo39KGgziK48xlU81DnoseUCBNohFxf-WUAnH5fosemyhpf5M4/s400/article_pomegranate.jpg" border="0" /></a>It's Pomegranate season! You probably see tons of them piled high at every grocery store as pomegranates are in ample supply from late fall until about January. So, if you've seen them around and thought "what the heck would I do with that?", I'm here to tell you. First off buy one (or even two). <div><div><div><br /><div>Pomegranates have become very popular over the last couple of years, and are now known as one of those "super foods". Full of antioxidants and vitamin C, it's been their juice that seems to be getting most of the attention. The juice is available all year, so I can see why many recipes (from savoury to sweet, and even for martini's) use it, but I think a fresh pomegranate needs some attention too. It's just as good (better in my opinion), and a lot more fun!</div><br /><div>Pomegranates are around the size of a large orange and have a think, reddish colour skin. Choose to buy ones that are heavy for it's size, and are free of any major bruises or blemishes. Inside, a white bitter membrane (not unlike the pith of an orange) separates little bunches of seeds. A translucent red pulp that is slighty sweet, but also quite tart surrounds these seeds, and that is what is used for the juice. The entire seed is edible though, just not the white membrane - it's very bitter. Also, the juice itself tends to stain anything it touches, so take care when you are working with them if you are worried about your cutting board, or your clothes.</div><div> </div><div></div><div></div><div></div><div></div><div>There are many ways to get at these seeds. I've seen videos and tutorials online that recommend cutting the fruit very delicately, and submerging it it water while you pick the seeds away from the skin. Not me. I go about it by cutting the pomegranate into quarters, and then working to harvest the seeds from their surrounding membrane with my fingers. I usually break the piece apart as I finish dislodging all the seeds from one section to get access to the next. It takes a little bit of time (and can be messy), but it's totally worth it, and doesn't involve the additional step of fishing all the unwanted pieces from the bowl of water. You will want to work over a large bowl though to catch the flying fruit and juice, and to avoid a large scale kitchen clean-up. Another option is to hold the piece, seed side down, over a bowl and whack the skin side with a wooden spoon. I find this will dislodge some of the seeds, but you'll often still have to go back with your fingers to get them all (and do get them all!). </div><br /><img id="BLOGGER_PHOTO_ID_5267883740657897890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 431px; CURSOR: hand; HEIGHT: 197px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RT2PYsVx1e3zntVOiMMd_YqoFUWCX5alvhE37z_FaUEncyFW3Y2mZVuPXOXVAKj9locRUJkPgFpbKio1QSi1n2cCjqK-nNVGtqgLgzgJ0ISxM5-Nz8Fo8L0wmPuXbIfrsfo1Bz-pU7g/s400/Pomegranate.jpg" border="0" /> These delicious ruby jewels can then be used sprinkled over salads (a great idea for a dinner party), tossed atop pancakes or french toast, or my personal favourite (and what we always did as kids), just eat them. As is. I put them in a bowl and eat them with a spoon, maybe with some vanilla ice cream or yogurt if I have it, but you certainly don't need to be that refined. Just go ahead and pop them in your mouth with your fingers. Be warned - if you do use your fingers you will most likely be left with a bright red stain as a reminder of what you've just consumed. Chances are, it will only prompt you to go out and buy another one! </div><div> </div><div></div><div><em><span style="font-size:78%;">Photos taken from <a href="http://www.kraftfoodservice.ca/en/CulinaryCentre/pomegranate.htm?nav=left">Kraft </a>and <a href="http://www.foodtv.ca/content/recipes/ContentDetail.aspx?ContentId=2662&Category=Recipes">Food TV</a>. </span></em></div></div></div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0tag:blogger.com,1999:blog-7707343025893560027.post-51851411319320363392008-11-10T14:53:00.000-08:002008-11-27T19:24:52.323-08:00ENTERTAINING YOUR FAMILY: Greek DinnerTucked away in the freezer I found a package of pre-marinated (stay tuned for a tip on that soon) chicken tenders. I had marinated them in lemon, olive oil and herbs for my daughter's first birthday a few months ago, and tossed the leftovers in the freezer. This last package must have been buried beneath the ground beef, as I thought we had consumed all the party leftovers weeks ago!<br /><br />Anyway, considering I was going to be heading out shopping this past weekend, I added everything I would need to go Greek with the package of remaining raw chicken. Basic Greek that is. And by Greek I basically mean Greek Salad. That is my favourite part of the whole deal, and I make a pretty mean Greek Salad (if I do say so myself). I could have had just that for supper, but I also tossed in some roasted potatoes as I'm trying to balance my daughter's meals with all of the food groups, so I used the fingerling potatoes that I found while at the grocery store. The end result was refreshing, tasty, and a meal that was really easy to put together. At the end of the day it was simply grilled chicken from the freezer, a salad, and a side of potatoes, but it had just enough of a twist to keep it interesting and a change from the everyday.<br /><br /><strong>Basic Greek Dinner</strong><br /><em>Grilled Lemon Marinated Chicken Breasts<br />Greek Salad<br />Roasted Fingerling Potatoes with Lemon and Garlic<br /></em><br />Here is the recipe for the roasted potatoes as it corresponds to my recent "BUY" post on fingerlings. This is just one way you can cook them, but of course the possibilities are endless!<br /><br /><strong>Roasted Fingerling Potatoes with Lemon and Garlic</strong><br />1/2 pound fingerling potatoes, washed and scrubbed clean<br />2 large cloves of garlic, minced<br />2 tbsp olive oil<br />zest of half a lemon<br />salt and pepper to taste<br />juice of half a lemon<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wKrHqKN9Ml6PGvW-CHptTN-sEy_nk1IbfHXTIjSmUvCy8XDcsXKBmCmzZDkmdb26NY2cadVCdXnA3XNMDctO0O9ZCYU0Kn6APnTjnsfGCnwSnk0GeyHNPPMzxmawgWpxSwZmIGsrGNE/s1600-h/Greek+Dinner+004.jpg"><img id="BLOGGER_PHOTO_ID_5267240228208335026" style="WIDTH: 367px; CURSOR: hand; HEIGHT: 392px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wKrHqKN9Ml6PGvW-CHptTN-sEy_nk1IbfHXTIjSmUvCy8XDcsXKBmCmzZDkmdb26NY2cadVCdXnA3XNMDctO0O9ZCYU0Kn6APnTjnsfGCnwSnk0GeyHNPPMzxmawgWpxSwZmIGsrGNE/s400/Greek+Dinner+004.jpg" border="0" /></a><br />Preheat oven to 400 degrees. Cut potatoes in half lengthwise, and toss with garlic, olive oil, lemon zest and salt and pepper. Place potatoes in baking dish and roast for 40 minutes or until potatoes are tender. Remove from oven and pour lemon juice over while potatoes are still warm. Serve.Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0tag:blogger.com,1999:blog-7707343025893560027.post-32675876746744992982008-11-10T14:43:00.000-08:002008-11-27T19:25:17.009-08:00TIP: Grape Tomatoes for Greek SaladAlright, so I'm not sure if this is fair tip or not, but it's something I ALWAYS do when I make Greek salad, so I thought I should pass it along. <div><img id="BLOGGER_PHOTO_ID_5267220808597711810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3MKGUjL1-85934H1EmGsx2B6sIQo53BlcJkvIWZnToueG0Ynm_Qd8CJ0FGFqhzUhD9OJDYMjHm17qp1SxLUmV-RPNZZT6rbkqc0OOJAXOtO20foa312U8n6AbT3kvBr2LLL_BfnpL6k/s400/Greek+Dinner+002.jpg" border="0" />Instead of regular vine tomatoes, I use grape tomatoes in my Greek salad. Why you ask? Well, one, is that it's prettier. Grape tomatoes add a little more flair to the salad as well as an unexpected burst of flavour while eating it. Two, less chopping. Hey, who doesn't want easier preparation and less time in the kitchen? And third, and probably most important, is for the purpose of leftovers. I love Greek salad, but I find the next day the dressing often wilts the tomatoes making the whole salad far less appetizing. I discovered that everything else holds up to the dressing well the next day, so if I could just change out those tomatoes I could have Greek salad again for lunch. Grape tomatoes were the answer. You could use cherry tomatoes as well, but they would most likely need to be cut in half, which kind of defeats the purpose. Grape tomatoes are small enough to be left whole leaving the inside just as fresh, and just as mouth popping delicious the next day!<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5267221136321360994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 385px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vm9uxVucwhyphenhyphenI6bDbMttFXGbURH9FDQ9zPSAsmCKvKNd0k6WNYLyG1q5szE_Si4FyU_zLWoJq7e81_a4mlFRo0KpfqKZva296hG9VPr6rW-M0eQKK-O2FolHpbbrLjfKlhQSgFr7sOyg/s400/Greek+Dinner+003.jpg" border="0" />Try it...I think you'll agree!</div>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com2tag:blogger.com,1999:blog-7707343025893560027.post-51968646357027253742008-11-10T14:21:00.001-08:002008-11-27T19:25:48.468-08:00BUY: Fingerling PotatoesPopping up on restaurant menus a lot more often, and written about in foodie magazines, fingerling potatoes aren't just for the super chef. Available at some supermarkets (I find them occasionally at Superstore...I guess it depends on availability) and Farmers Markets, these are a unique alternative to the regular old potato.<br /><br />The first thing, is that they are certainly one of the most unusual looking potato out there. Long, and often a little knobbly, it's not surprising where they got their name. But, despite their appearance, they are actually extremely tasty. A little nutty, but also earthy and certainly much more complex than baking potatoes or new potatoes.<br /><br /><img id="BLOGGER_PHOTO_ID_5267220233199452514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 419px; CURSOR: hand; HEIGHT: 307px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCahDsXQUGw0hTB_UzsCd28hofNJ_20PmrBdSW2EbZvvqQmIR_e7-vbCo_wbos-SHl3QqYROatAY8-0QvQErI5XoN86CBcDQp4WeUIGXgSCspReojbbTXp22ki2Okov52M2oj0OWL0tY/s400/Greek+Dinner+001.jpg" border="0" />But, don't be afraid to cook them! Choose potatoes that are firm and free of soft spots or mold. Any dirt can be washed away, and little blemishes can be cut out. Prepare them as you would the regular variety, as they take well to steaming, roasting, boiling, baking, grilling, or whatever your heart desires. They also have a thin skin much like baby potatoes, so they don't need to be peeled. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">prefer</span> steaming or roasting myself as it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">highlights</span> their unique flavour that much more.<br />Tonight, I'm roasting them with lemon and garlic for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Greek</span> night. First attempt at this recipe, so we'll see how it turns out!Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0tag:blogger.com,1999:blog-7707343025893560027.post-91227569446724513762008-11-10T13:55:00.000-08:002008-11-21T15:16:25.753-08:00WELCOME<span style="font-size:85%;"><span style="font-family:verdana;">As is detailed already, this blog is an addition to my party planning company, Party Designers, and is meant to share some of my secrets (and occasionally struggles), of what is ultimately my inspiration for meal planning - whether it be for a party or every day eating. </span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;">My first few posts will be an example of a continuing series of posts you'll find on this blog. "Tip", "Buy", and "Entertaining your Family" will showcase some food facts you may not know, grocery store products that you may have always wanted to try but haven't (that will also suggest how to use them), and of course simple yet tasty and elegant meals (not from a box) that you can serve your family any day of the week. This last one is my favorite because though I love to entertain, most of the time I'm just trying to feed my family a variety of healthy and interesting meals that we can all enjoy. </span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;">So, I hope you check back often, and I hope you'll visit Party Designers and allow me to help you create a special event soon!</span></span>Andreahttp://www.blogger.com/profile/06210379239468100850noreply@blogger.com0