The Pink Truffle

Silicone Food Ties

2012-02-15T05:03:00.000-08:00

Thank you Jen for the thoughtful gift! These are in place of kitchen string. They're really easy to use and wash well too. I love that they also come in this bag so they don't get lost in that drawer with every other kitchen tool you own.

Chicken Pot Pie

2012-02-14T06:53:00.000-08:00

A couple of months ago I was getting my hair done by my friend Sarah who told me she wanted to learn how to make 'chicken pot pie so she could throw a dinner party', and it appealed to me just as much. It's such a cozy winter meal to enjoy gathered around your table.

So when I was visiting my favourite food blog and found a recipe, I immediately decided to give it a try myself. The sweet potato goes so well with the chicken. I'm proud to say I made pastry for the very first time in my life and it came out perfectly! This is coming from the girl who never bakes and who can sometimes even mess up the store-bought stuff. So don't be afraid to make your own, it really is so much better.

Salmon with Tzatziki Sauce

2012-02-09T06:11:00.000-08:00

Tzatziki is really hard to spell. Forget about your spell check picking it up, because it doesn't know either. Anyway, remember that tzatziki sauce you made with the pork souvlaki? If you have extra you can use it as a marinade. The cucumber gives it a nice fresh taste.

Just add the leftover sauce to a couple salmon fillets and let marinate for 30 minutes. Cook in the oven at 450F for about 12 minutes, or until it flakes easily in the middle with a fork. To make it even easier, serve with the leftover rice and potatoes from the night before. Now that's a quick and easy weeknight meal.

Pork Souvlaki with Lemon Greek Potatoes

2012-02-07T10:34:00.000-08:00

Instead if getting this at the mall's food court, try making your own at home. It will be way better for you.

I got the recipe from Best Recipes Ever website, but the Greek potatoes is my mom's recipe. I really think my mom nailed it with the right amount of lemony flavour and soft texture. So easy too!

I served the souvlaki and potatoes with rice, and a simple Greek salad with alfalfa sprouts. You can also fold the salad into your pita with the pork.

Ingredients for the souvlaki:

For the pork:

1 1/2 Pounds of pork tenderloin, cut into 1 inch pieces

2 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
1 Large clove garlic, minced
1 Tsp dried Italian herbs

1/2 Tsp of Kosher salt

1/4 Tsp freshly ground pepper

4 Greek-style pocketless pitas

Tzatziki:

1 Cup cucumber, shredded
1/2 Tsp salt

3/4 Cup Balkan-style plain yogurt
2 Cloves garlic, minced
2 Tbsp chopped fresh dill
1 Lemon, freshly squeezed

Mix cucumber with salt; let stand for 10 minutes. Squeeze out moisture. In small bowl, mix cucumber, yogurt, garlic, dill and lemon juice.

Meanwhile, trim and cut pork into 1-inch cubes. In large bowl, whisk together lemon juice, oil, garlic, Italian herbs, salt and pepper; add pork and stir to coat. Marinate for 10 minutes or cover and refrigerate for up to 6 hours.

Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear with pork is pierced and just a hint of pink remains inside, about 12 minutes. Remove from skewers.

Ingredients for the potatoes:

6 Large potatoes, peeled, cut into large wedges
2 Garlic cloves, minced
1/2 Cup of olive oil
1 Cup of water
1 Tbs of dried Italian herbs
1 Lemon, freshly squeezed
Kosher salt, to taste
Freshly ground pepper, to taste

For the potatoes:

Preheat the oven to 420F.

Combine all the ingredients into a baking dish large enough to hold the potatoes. Season the potatoes with salt and pepper. Give everything a good toss with your hands. Bake for about 40 minutes, or until the potatoes are cooked and golden brown.

Potato Pancakes with Eggs

2012-02-03T00:05:00.000-08:00

Remember those potato skins you made? If you have leftover filling you can make them into pancakes served with a runny egg on top. Just give them a quick fry on medium-high heat until they're golden brown on the outside.

Tuna Melts

2012-02-02T06:20:00.000-08:00

Thursday night is a big TV night at our house. It's key to have something quick and easy we can have in time for our favourite shows. We have to feed, bath, and put Jane to bed all before 8:00. Actually, that timeline isn't any different from any other night, I just take it a little more seriously.

This is Phil's recipe that changes every time we make it, because it all just depends on what we have in the fridge. As long as you have cheese and tuna you're good to go. I think we added alfalfa sprouts to this one.

Speaking of quick and easy, I have a feeling this blog is really going to change once I go back to work in two months. I'm trying to wrap my head around having dinner ready after picking Jane up from daycare. Right now I'm usually starting to prepare during her afternoon nap.

Super Bowl Potato Skins

2012-02-01T07:17:00.000-08:00

These potato skins taste like restaurant style, but they're not deep fried, so better for you. Another bonus is you can freeze them and put them straight into the oven. I love make ahead recipes! At the end just finish with a dollop (Phil loves that word) of sour cream.

If you're cooking these from frozen cook for about 40 minutes covered loosely with foil, removing the foil after about 15 minutes.

Ingredients:

10 Russet potatoes
1 Cup of sour cream
1 1/2 Cups of strong cheddar cheese, grated
4 Green onions, chopped
1 Tsp of kosher salt
1 Tbs of Worcestershire sauce
10 Strips of bacon

For the potatoes:

Preheat the oven to 400F. Bake the potatoes, pricking them first and rubbing with a little canola oil and a good sprinkling of kosher salt for about an hour and a half, until the skins are crisp and the insides are soft.

Meanwhile, cook the bacon until crispy and set aside.

Let the potatoes cool slightly, cut them in half and scoop out the insides and set aside in a bowl.

Place the skins on a tray until you're ready to fill. Let the potato insides cool in a bowl. Combine half the cheese, onion, sour cream, salt and pepper, and Worcestershire sauce with the potato. Spoon the potato mixture into the skins, and lay half on the backing tray so they fit snugly together. Sprinkle over remaining cheese and crumble the bacon on top. Cook for about 20-30 minutes until golden in a 400F oven.

Super Bowl Pulled Pork Sandwiches with Purple Slaw

2012-01-31T11:28:00.000-08:00

Okay, that isn't actually the pulled pork pictured above, almost fooled you though. I was so annoyed because I accidentally deleted the photo while I was organizing my photos the other day. So this will just have to do.

Today and tomorrow I'm going to post recipes I think would be great for any Super Bowl party. The best part is they're all recipes where you don't have to spend time in the kitchen when you would rather be watching the game with your friends.

Ingredients for Cajun spice:

3/4 Cup salt
1/4 Cup ground cayenne pepper
2 Tbs ground black pepper
2 Tbs paprika
2 Tbs onion powder
2 Tbs garlic powder

Ingredients for the barbecue sauce:

1 1/2 Cups of apple cider vinegar

1 Cup of yellow mustard

1Cup of ketchup

1/2 Cup of brown sugar, packed

2 Cloves of garlic, smashed

1 Tsp kosher salt

1 Tsp cayenne

1/2 Tsp of ground black pepper

For the pork:

Prepare the Cajun rub. Rub the spice mixture all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300F. Put the pork in a roasting pan and roast it for about 6 hours. Roast the pork until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Gently simmer, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done allow the meat to rest for about 10 minutes.

While the pork is still warm, pull the meat using 2 forks. Using 1 to steady the meat, use the other to pull shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

Ingredients for the coleslaw:

1 Head of red cabbage, shredded

2 Carrots, grated

1 Red onion, thinly sliced

1 1/2 cups mayonnaise

1/4 Cup of Dijon mustard

1 Cup of apple cider vinegar

1 lemon, juiced

1 Cup of sugar

3/4 Cups of canola oil

Kosher salt and ground pepper, to taste

For the coleslaw:

In a large bowl, combine cabbage, onion, and carrots. Sprinkle with sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Serve pork on a soft bun with sauce and coleslaw.

Porchetta

2012-01-30T05:49:00.000-08:00

This was delicious! I love about that it cooks slowly all Sunday afternoon while you go out and enjoy your day. When you return home your house is warm and cozy and it smells so so good.

This was another "Star-tested" recipe found in The Toronto Star.

Ingredients:

4 Pounds of Boneless pork shoulder
20 Fresh sage leaves
Leaves from 3 sprigs of thyme
Leaves from 3 sprogs of Rosemary
2 Large garlic cloves, minced
2 Tbs of fennel seeds
1 1/2 Tsp of kosher salt
1 1/2 Tsp of ground pepper
2 Tbs of extra virgin olive oil
1/2 Cup of red or white wine

For the pork:

Preheat oven at 400F.

With a sharp knife, score pork skin in cross-hatch diamond pattern, making deep cuts. Finely chop sage, thyme, rosemary, and garlic together. Transfer mixture to a small bowl. Add fennel, salt and pepper. Stir well.

With a pairing knife, make 10 cuts all over pork while stuffing with herb mixture. Tie pork with kitchen string. Brush oil over skin and rub remaining herb mixture all over the pork. Place in oven, fat side up. and roast for 30 minutes to crisp up the skin. Reduce heat to 250F. Roast for 90 minutes. Pour wine over pork; baste with wine and any accumulated juices. Continue roasting, basting once every hour, until internal temperature is 170F, skin is well browned and meat is tender, about 3 hours.

Meatballs for Baby

2012-01-25T05:46:00.000-08:00

It's true, you really should try introducing foods a few times to your baby becuase you never know when they could start liking it. I was so disappointed when Jane didn't want these for dinner the other night and they were quickly becoming a snack for Phil and I popping one or two in our mouths when we opened the fridge. I decided to bring them out one more time, and success! I wish I could say the same for bananas.

Feel free to use your baby's favourite vegetables, or sneak in something they might not like so much, because there's a good chance they won't notice.

Ingredients:

1/2 Pound of ground turkey or chicken (you can also use beef or pork)
1/4 Cup of corn
1/4 Cup of peas
1/4 Cup of zucchini, chopped
1 Small onion, chopped
1-2 Cloves of garlic, minced
1 Tbs of parsley, chopped
Pinch of slat and pepper
1/2 Cup of unseasoned breadcrumbs

For the meatballs:

Preheat oven to 350F.

Combine all ingredients in a large mixing bowl with your hands. Form into meatballs. Cook on parchment-lined tray in oven for about 15-20 minutes, or until internal temperature reaches 165-170 using a meat thermometer.

Shrimp and Chicken Dumplings

2012-01-20T00:00:00.000-08:00

I don't usually sit down on the job but I was assembling a lot of dumplings. Look at Jane just playing in her favourite drawer when she could be helping, the nerve.

Chinese New Year is on Monday. How about cooking these scrumptious dumplings on the weekend if you're feeling festive?

This recipe makes enough for about a billion people. Okay, not really, but it definitely felt like it as I was assembling all the dumplings. If you can procure somebody to help I would definitely recommend you do so. It actually makes about 24, or more if you have extra filling. If you're a vegetarian try shrimp and crab.

Ingredients:

8oz of ground chicken 4oz of shelled and deveined shrimp, cut into small pieces
1/2 Cup of cabbage, finely shredded
1 Tsp of grated ginger
2 Tbs of low-sodium soy sauce
1 Tsp of rice wine vinegar
1/2 Tsp sesame oil
Pepper, freshly ground
1 packet of dumpling wrappers (round-shaped)
2 Tbs of canola oil, for pan-frying
Water, for steaming
Chili pepper sauce, for dipping

For the dumplings:
Combine all the ingredients together to make filling. Use a spoon to mix well. Assemble the dumplings by placing a piece of the wrapper on your palm and spoon 1/2 a tablespoon of the filling onto the centre of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape and pinch the edges. Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.

Heat some oil in a small skillet or pan over medium heat. Arrange 8-10 dumplings on the skillet. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Add 1/4 cup of water to the skillet and turn the heat to high. Cover the skillet or pan with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated. Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and become crispy.

Amaranth

2012-01-19T07:08:00.000-08:00

Have you heard of it? I hadn't until I read about it in Sprout Right (you know the baby food book I refer to over and over again).

It's very similar to quinoa and it's probably the healthiest thing you could eat. Filled with protein, iron, zinc, copper, and nearly all nutrients. It's highest in folic acid, calcium, and vitamin E. Actually, it has three times as much calcium as milk. Jane loves it and so do I! I've been giving it to her for breakfast with some fruit and cinnamon. I would love to hear if you have your own recipes for it.

Fall-Off-the-Bone Roasted Chicken Thighs

2012-01-18T05:52:00.000-08:00

Late Sunday night Phil handed me an article he saved me from The Toronto Star. It was something about the 'top 10 recipes of 2011'. So far I've made one of the recipes and was very impressed. This was one of the best chicken recipes I've tasted, and I make pretty good chicken.

There were two things that sold me on this recipe. First, chicken thighs are my favourite part if the chicken because they're so juicy and reasonably priced, Second, I love recipes where I already have all the ingredients.

Ingredients:

12 chicken thighs

1/3 Cup of Dijon mustard

1/3 Cup of low-sodium soy sauce

Juice from two lemons, squeezed

1 Tbs of olive oil

1 Tbs of dried fines herbes (or mix of parsley flakes, chives, tarragon, chervil leaves)

1 Tsp of fennel seeds

Kosher salt (I skipped this because of the soy sauce)

Cracked black pepper

About 2 cups of chicken stock

For the chicken:

Preheat oven to 350F.

Place the chicken in a single layer in a baking dish. In a bowl, whisk mustard, soy sauce, lemon, and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs and fennel. Season to taste with salt and pepper. Cover with foil and bake for 45 minutes.

Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed; stir to turn up any bits that have formed on the bottom of the dish. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour. Transfer chicken to platter. Serve liquid as gravy.

Monday

2012-01-16T07:44:00.000-08:00

Hi. How was your weekend? We tried out a new burger joint called The Works and took Jane around in her new sled she got for Christmas.

I also tried a Shiraz Cabernet Sauvignon from South Africa for $11.95 and was quite impressed.

Chicken Curry

2012-01-10T05:36:00.000-08:00

When I'm at work I go for Indian buffet at least once every two weeks, so now that I've been off on Maternity Leave I've been craving it like crazy! Maybe Phil noticed because he got me a "Curry Lovers" cookbook for Christmas.

I was very pleased with how this dish turned out. The chicken was so tender. I think the recipes in this cookbook are more authentic than the restaurant food I've been having, less cream and salt. Actually, so far none of the recipes have even called for it.

Adapted from Curry Lovers by Roopa Gulati

Ingredients:

5 Tbs of canola oil
1 1/s Tsp of cumin seeds
8 Green Cardamom pods
2 Dried bay leaves
1/2 Tsp of black peppercorns
2 Red onion, finely chopped
3 Green chillies, seeded and chopped
1 28oz. Can of whole tomatoes, strained
2 Tsp of tomato paste
1 1/2 inch piece of ginger, peeled and shredded
6 Cloves of garlic, minced
6 Chicken thighs, skin and bone removed
1/2 Tsp of turmeric
1/2 Tsp of chilli powder
1 Tsp of garam masala
1 Tbs of fresh cilantro, chopped

For the curry:

Heat the oil in a cast iron pan on medium heat. Add the cumin seeds, cardamom, bay leaves, and peppercorns. Stir the spices around in the oil for about 30 seconds. Add the onion and the chillies, turn the heat to low and fry for 5-10 minutes, until the onion is just beginning to colour. Stir in the tomatoes and mash with a potato masher or the back of your spoon. Add the tomato paste, ginger, garlic, and cook for 5 minutes. Turn the heat to medium and add the chicken, turmeric, chilli powder, and garam masala. Continue cooking, stirring all the time, for about 10 minutes, or until the chicken is half-cooked. pour in 1 cup of hot water, turn the heat to low and simmer for about 15 minutes, or until the chicken is cooked. Scatter cilantro before serving. Serve with basmati rice.

Vactioning with a Baby

2012-01-09T16:54:00.000-08:00

Phil and I are trying to plan a trip that's baby-friendly, affordable, and sunny. We've looked into renting a condo in Florida but it seems so expensive. We could go on an all inclusive trip for that kind of money, but is that worth it with a baby? I'm thinking we need at kitchenette or at least a microwave now that she's eating solids. I go back to work in April and wouldn't mind going somewhere before I do. Any tips??

Fish Tacos

2012-01-09T05:28:00.000-08:00

How was your weekend? The weather here was unseasonably warm. Jane and I took advantage by meeting Beth for breakfast and taking a walk downtown, and more walking with Phil to the library (they have a great children's section). We finished off the weekend with fish tacos last night. I told Phil it reminded me of our Mexico trip a few years ago. All we were missing were Coronas to wash it down.

Ingredients for the tacos:

4-5 white flaky fish, like cod
1/4 Cup of canola oil
1 lime, juiced
1 tablespoons chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Ingredients for the garnish:

Shredded purple cabbage
Hot sauce
Sour cream or plain yogurt
Thinly sliced red onion
Chopped cilantro leaves
Tomato Salsa

For the tacos:

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Heat a grill pan to medium-high heat. Remove the fish from the marinade flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place warm tortillas on a plate. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Chickpea Curry and Potatoes with Cumin

2012-01-06T06:12:00.000-08:00

What a quick and easy meal, I'll also add cheap, and a great alternative to meat. It's worth stocking up your spice rack with Indian spices, because once you have the essentials you can make a curry out of anything.

Jane loved the chickpea curry. By the way, that little hair clip was a present from her friend Michael to keep all that new hair out of her face.

Both recipes were adapted from Curry Lovers by Roopa Gulati.

Chickpea Curry:

Ingredients:
2 Tbs of canola oil
1 Onion, chopped
1 1/2 inch of fresh ginger, minced or finely chopped
1 Tsp of turmeric
1/2 Tsp of garam masala
1/2 Tsp of chili powder
28 Oz. can of whole tomatoes, juice strained
14 Oz. can of chickpeas, drained and rinsed
Juice from 1 lemon (or lime)

For the curry:

Heat the oil in a large saucepan over low heat. Add the onion, ginger, and cook until softened. Turn the heat to medium, add the spices, and cook for about 30 seconds. Add the tomatoes and mash them up with a spoon or potato masher. Cook, while stirring, until the curry has darkened and thickened. Stir in the chickpeas, lemon juice, and about 2/3 cup of water. Let simmer for about 10 minutes before serving.

Potatoes with Cumin:

Ingredients:
3 Tbs of canola oil
1 1/2 Tsp of cumin seeds
1/2 Tsp of Turmeric
1/2 Tsp of chili powder
1 1/2 Inch of fresh ginger, minced or finely grated
1 Pound of Yukon gold potatoes, cut into bite size pieces

Heat the oil in a large frying pan, with a lid on, set over medium heat. Toss in the cumin seeds and stir around the oil for about 30 seconds, until they have darkened. Turn the heat to low, add your spices and cook for another 30 seconds. Add the potatoes, stir until coated with spices, and cover the pan. Cook on low heat for about 30 minutes, or until the potatoes are cooked.

I served the curry with Boston lettuce, alfalfa sprouts, carrot, and red endive salad. The dressing was white balsamic vinegar, salt and extra virgin olive oil.

Happy New Year!

2011-12-30T09:33:00.000-08:00

And a very Happy Birthday to Bethy!

The menu is set and the champagne is cold (Jenna we're finally enjoying our wedding gift). Ahhhh... can you believe it's 2012 already? 2011 was an amazing year, Sweet Baby Jane was born!

Chocolate and Christmas

2011-12-30T00:05:00.000-08:00

My addiction right now. Meg brought this over to my house for the first time a few months ago and I now always keep an eye out for it while grocery shopping. The good thing is the Sea Salt flavour is difficult to find so I don't get it all the time, and it kind of makes it more special when I do find it. Phil put this in my stocking.

I wish I got more photos of Christmas. I'm hoping some family members got some good ones they can share. Look how beautiful my mom's table is! The theme was Winter Wonderland.

She also worked for a month on this Christmas cake. She is really quite talented.

Wine-Marinated Flank Steak

2011-12-29T06:59:00.000-08:00

What are your plans for New Year's Eve? Phil and I usually stay in for dinner and sip champagne while watching people celebrate on TV. I don't like paying the exorbitant prices and trying to find a cab after a meal at an overcrowded restaurant with bad service.

After all the spending over the holidays you might not have the extra cash for lobster and caviar, even if it is at home, so why not make reasonably priced flank steak. It's easy and it'll taste like something just as fancy.

Ingredients:

1 Flank steak
1 Cup red wine
4 Cloves garlic, minced
2 Shallots, diced
3 Sprigs thyme
2 Dried bay leaves
1 Tbs peppercorns
1 Tbs red wine vinegar
Freshly ground pepper, to taste
Kosher salt, to taste
2 Tbs cold butter, diced
1 Cup beef stock

For the steak:

Combine red wine, garlic, shallots, thyme, green peppercorn and red wine vinegar in shallow baking dish. Score flank steak lightly in a criss-cross pattern on both sides and season well with pepper. Marinate steaks for at least an hour; overnight is ideal.
Preheat a heavy pan on high heat. Remove steak from marinade, pat dry, and season both sides generously with coarse salt. Grill each side for 3-4 minutes, remove from heat, and let rest for at least 5 minutes. When rested cut steaks against the grain into four equal pieces. If desired, carve each portion against the grain into thinner slices.
Pour marinade and beef stock into a large wide saucepan and bring to simmer. Reduce volume by half; liquid should be about sauce consistency. If you're having trouble thickening the sauce add a few tablespoons of the liquid to a cup and mix in some cornstarch and pour back into the sauce. Reduce heat to low and gently swirl in 2 tbsp cold butter, one piece at a time. Adjust seasoning with salt and pepper to taste.

For the potatoes and brussel sprouts:

Yukon gold potatoes, quartered
Brussel sprouts, cut in half
1 Tbs of Caonola oil
Extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Boil potatoes until cooked and set aside to cool. Steam brussel until cooked, about 7minutes. In a large sautee pan heat canola oil and add potoes sauteing until starting to brown slightly, add the brussel sprouts and cook for about 4 minutes. Toss with a good glug of olive oil and salt and pepper. Serve the steal ontop.

Leftovers

2011-12-28T08:22:00.000-08:00

How was your Christmas? We had a great time with family starting with Christmas Eve with my in-laws, Christmas with my family, and on Boxing Day we threw a party with both our families. I was worried about not having enough food for everybody and now I'm left with lots of leftovers. That's okay though because I get to eat this for lunch today. Leftover pulled pork with barbecue sauce and coleslaw sandwiches, and Quinoa salad with dried cranberries.

I think I may hold out on the recipe until Super Bowl. It'll be nice to do a whole menu for you guys panning a party. Trust me, it's so easy and feeds a big crowd.

Happy Holidays!

2011-12-24T05:05:00.000-08:00

I've been cooking up a storm the past 3 days. We're hosting a Boxing Day party at our place with both sides of our family attending, 24 people. The tricky part is we'll be away from the house doing the Christmas dinner thing two days leading up so I've had to prep everything early. I have to say I feel the most organized I have ever felt before a party. All that will be left to do is make the salad and the ice.

Above is the final product of my Orange-Cranberry Sauce with Amaretto. Should I call Martha (Stewart) or should you?

How short is too short?

2011-12-22T19:23:00.000-08:00

What is the the appropriate length to wear in the office... or should I ask what is the inappropriate length? I'm always looking at clothes I can wear at both at work and outside of work. Love this dress but is it too short?

Homemade Orange Cranberry Sauce with Amaretto

2011-12-22T17:12:00.000-08:00

There could be nothing easier. Why not make your own to serve along side your bird this weekend, or as a hostess gift, or stocking stuffer. Cranberry Sauce doesn't just have to be with turkey, you can serve it with a nice piece of brie, roasted garlic and crusty bread.

Ingredients:

2 Packages of fresh or frozen cranberries
2 Oranges, zest and juice
2 Cups of sugar
1 Cinnamon stick
1/4 Cup of Amaretto (Brandy, Cointreau or Grand Marnier also works)
1 Sprig of rosemary

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick and rosemary before serving. I also like to add a little more orange zest at the end because I like seeing it and enjoy the texture.

Salmon with Kale and Lentil-Quinoa Medley

2011-12-21T09:05:00.000-08:00

You don't need to wait until January to start eating better. Why not take a break between Christmas parties and have a light satisfying dinner at home. I know when I've had a lot of rich-tasting food I crave dishes like this.

January's issue of Bon Appetite Magazine inspired me. They also have a great recipe for a healthy breakfast cookie that I'm looking forward to trying. I find since I've started cooking for Jane we've been eating healthier. We have always eaten well, but we've just had more iron and fiber-rich foods that are also delicious. I guess I'm just being reintroduced some favourites I've forgotten about.

Ingredients:

1/2 Cup of Red wine vinegar
1 Garlic clove, minced
1/2 Cup of extra virgin olive oil
2 Tsp of Dijon mustard
2 Tsp of lemon juice, squeezed
Kosher salt, to taste
2 Salmon fillets
1 Bunch of kale, large centre ribs and stems removed, torn into pieces
1/2 Cup of cooked green or red lentils
1 Cup of cooked quinoa

For the Salmon and the medley:

Preheat oven to 450F.

In a bowl combine vinegar, garlic, mustard, extra virgin olive oil, lemon and salt. Place salmon in a shallow dish, pour vinaigrette over the salmon and let marinate in the fridge for about 10 minutes. Cook salmon until opaque in centre and can be easily flaked with a fork, about 12 minutes.

Meanwhile, heat oil over medium-low, add garlic and cook just until it's beginning to brown. Working in batches and adding more oil as needed, cook kale until beginning to wilt. Add cooked lentils and quinoa to same skillet and cook for 2-3 minutes. Spoon lentil-quinoa medley onto plates. Top with salmon and kale.

Chocolate Chip Banana Muffins

2011-12-16T04:48:00.000-08:00

These were really good. So good, that I'm doing all I can not to eat a second one and It's only 7am.

I hope I can exchange then for a cookie exchange I'm going to. Are muffins acceptable?? It's pretty informal I'm only exchanging with one other person (and no it's not Jane).

Ingredients:

2 Cups all-purpose flour
1 Tsp of baking soda
1/4 Tsp of salt
1/2 Cup butter
3/4 Cup brown sugar
2 Eggs, beaten
4 Mashed overripe bananas
1 Cup of dark chocolate chips

For the muffins:

Preheat oven to 350F.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, and chocolate chips until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared muffin tin with muffin cups and bake for 20 minutes, until a toothpick inserted into centre of a muffin comes out clean. Let cool for 10 minutes, if you can wait. I however, ate one right away.

Leftovers

2011-12-13T08:13:00.000-08:00

I don't know about you, but I love leftovers. Especially when it leaves you with makings for a good sandwich. I made a roast chicken on the weekend with some roasted onions. A little of that, horseradish mayo, Dijon mustard, lettuce and a pickle. Now that's a good sandwich. A perfect quick meal between Christmas shopping and holiday parties!

Monday

2011-12-12T05:21:00.000-08:00

How was your weekend? Mine was terrific! It was very busy with a Christmas party, a friend's 1st birthday party for her twins, and a dinner with some of my favourite people. Here we are pictured above. Have a great week!

Feeling Festive

2011-12-06T00:00:00.000-08:00

That's what I'm drinking my tea out of as I type this post. Yup, it's officially Christmas time at our house.

On the weekend we put up our tree while Jane was napping. She was literally vibrating with excitement when she saw the lights and boxes when she woke up. She didn't know what to put her little hands on first, and as unbelievable as it sounds, it took her a good day of exploring before she started to touch the ornaments on the tree. So excited for our first Christmas with Jane!!

Beef Stroganoff with Yogurt

2011-12-05T00:13:00.000-08:00

I had some plain yogurt left from the Yogurt Marinated Chicken so I decided to add it to the Stroganoff. And I'm glad I did because it gave it such a tangy zip! I also switched up the egg noodles for some mashed potatoes that soaked up the sauce beautifully.

Ingredients:

1 1/2 Pounds of stewing beef cubes
3 Tbs of flour
1 Tbs of fresh thyme, chopped
Salt and pepper to taste
1 Tbs of Canola oil
1 Pound of white or cremini mushrooms, quartered
1/4 Cup of fresh parsley
1/2 Tsp of paprika
2 Bay leaves
1 1/2 Cups of beef broth
1 Cup of asparagus, chopped
1 Cup of sugar snap peas, trimmed
2/3 Cup of plain yogurt

In a bowl, toss beef with 2 tablespoons of flour, thyme, salt and pepper.

Heat oil in a cast iron pot on medium and brown beef in batches, set aside.

In the same pot cook mushrooms, parsley, paprika, and add more salt and pepper. Cook until mushrooms are golden brown and any liquid has evaporated, about 10 minutes. Return beef to pot with and accumulated juices, add beef broth, bay leaves, and bring to a boil. Cover and simmer for about an hour or until beef is tender. Remove bay leaves. Stir in asparagus, sugar snap peas, and cook until tender.

In a bowl whisk together yogurt and 1 tablespoon of flour. Add to the pot and mix with beef. Let cook for about 5 minutes or until creamy. Serve on top of Yukon Gold mashed.

Happy Weekend!

2011-12-02T10:30:00.000-08:00

We're putting up our Christmas decorations and taking Jane to visit Santa for the first time this weekend. I hope she's not afraid.

Sweet Potato Fries

2011-12-02T00:00:00.000-08:00

I've been eating sweet potato fries a lot lately. It's partly because I keep on buying sweet potatoes when I grocery shop thinking we've run out but it's mainly because they're delicious, and good for you too! I do change the recipe each time I make them though.

Ingredients:
2-3 Large sweet potatoes, sliced thinly
Half an onion, chopped
1 Red bell pepper, chopped
2 Egg whites
1 Tbs of canola oil
1 Tbs of Cajun spice
Kosher salt, to taste

Preheat oven to 450F.

Place cut potatoes, onion, and bell pepper in a bowl. In a separate bowl whisk egg white and then add your oil. Pour egg mixture over potatoes and toss then adding the Cajun spice. Place in oven to cook for about 40 minutes, or until the potatoes edges are slightly browned. If they need more seasoning give add some kosher salt.

Baby Food?

2011-12-01T00:08:00.000-08:00

Is it wrong that I sometimes hope Jane doesn't finish her food so I can have a few bites? This was delicious. I truly believe if you like it, so will your baby. I found this recipe in my Sprout Right book, it's Quinoa (I love that my little hippy loves Quinoa), butternut squash, asparagus, prunes, parsley, and garlic.

Chicken Parmigiana

2011-11-30T07:06:00.000-08:00

My boss at work has made these sandwiches for us a couple of times and I think about them often. I finally decided to give them a try myself and they were pretty amazing. I'll definitely make them again.

If you want, make them ahead by breading them the night before to give you an early start if you're making a few cutlets. With Christmas approaching I'm always looking for meals where I can prepare parts in advance. You can serve these along side other dishes at a buffet without the bread. I made enough for 4 sandwiches so we could eat them again the next day.

Ingredients:

2 Boneless, skinless chicken breasts, sliced in half
1 Egg, beaten
1 Cup of Panko breadcrumbs (or regular breadcrumbs are fine )
1/4 Cup of Parmesan cheese, grated
2 Tbs of Canola oil
3/4 Cup of your favourite tomato sauce
4 slices of provolone cheese
Arugula
Juice from half a lemon
4 Fresh Italian rolls

For the chicken:

Preheat oven to 350F.

Pour egg into a shallow bowl. Pour breadcrumbs and Parmesan cheese in a separate shallow bowl or plate. Dip chicken into egg, then into the breadcrumbs. Heat a oil in a saute pan on medium-high heat. Brown chicken for about one minute on each side just to firm up the breadcrumbs.

Pour half of the tomato sauce into a roasting pan to cover the bottom and place chicken on top. Place a slice of cheese on each chicken cutlet. Cover with the remaining sauce and about 1/2 a cup of water. Cover tightly with aluminum foil and cook for 40 minutes. The chicken should be tender and melt in your mouth.

Place a chicken cutlet on a bun with some arugula, a squeeze of lemon juice.

Optional: Saute some green bell peppers and/or mushrooms to serve on the sandwiches with the chicken too.

Monday

2011-11-28T07:48:00.000-08:00

Hi Friends! How was your weekend? We had a busy one.

I was very impressed with Jane because her schedule really went out the window and she didn't go nuts. She was so good and even managed to sleep upstairs at a friend's Christmas party, and had no problem being brought home in the middle of the night and put back to bed again. This is good thing becuase Phil and I usually drop everything to be home in time for her bedtime. Looks like we can bend the rules a bit for the holidays, which by the way, I am so excited for. I think we'll put our tree up this weekend!

Holiday Glitter

2011-11-25T00:00:00.000-08:00

I was trying on some outfits for a Christmas party this weekend (Yay Christmas parties are starting already!) and I think I have a winner.

My mom picked me up this great skirt from Joe Fresh. Don't you love how stylish and affordable their line is? This is my first sequin piece of clothing I think. The top I'm wearing here are matted sequins and a lot easier to pull off with other pieces. Do you think there's too much going on with two types of sequins? I'm thinking it's Christmas and you can get away with those things.

P.S. I need a little practice at the self portrait taking other bloggers are so obviously pros at. Note: clean up room before taking photo and don't look so serious.

Slow-Cooker Beef Stew

2011-11-22T07:27:00.000-08:00

Everybody likes a good beef stew on a chilly night. Even better if you've done the preparation ahead of time and all you have to do is come home and eat it. This is great after a busy day at work and Christmas shopping.

Ingredients:

1 1/2 Pounds of stewing beef cubes
1/2 Cup of flour
1 Tbs of canola oil
1 Large can of whole tomatoes
1 Onion, cut into wedges
10 Pearl onions, skins removed
1 Cup of sweet potatoes, chopped into cubes
1 Cup of Yukon Gold potatoes, chopped into cubes
2 Celery stalks, chopped
1 Carrot, peeled and chopped
1 Parsnip, peeled and chopped
1 Turnip, peeled and chopped
2 Bay leaves
1 Tbs of thyme, chopped
1 Tsp of oregano, chopped
1 1/2 Cup of beef stock
1 Cup of red wine
1 Cup of frozen peas
Salt and pepper
2 Tbs of corn starch

For the stew:

In a bowl coat the beef with flour and salt and pepper. Heat oil in a large saute pan on medium-high heat and brown the beef working in batches. Transfer to plate.

In your slow cooker, crush tomatoes in their juices. Add all your vegetables (excluding the peas), herbs, beef with any juices that may have accumulated on the plate, beef stock and wine. Cover and cook on low heat until all vegetables and beef are tender, about 10 hours.

Add peas and salt and pepper. Whisk together corn starch with a little of the liquid from the stew and stir into the stew. Cook, and cover until thickened, about 15 minutes. Discard bay leaves and serve.

Yogurt Marinated Salmon

2011-11-21T05:52:00.000-08:00

I usually make this marinade for chicken. It's my go-to meal when I need to feed a crowd.

In the summer we had a party and that's what I made. My butcher, Boffo's, was cutting up a few chickens for me and offered to marinate it and vacuum seal it so I could pick it up just before the party (how amazing is that service?). I made extra marinade and told him he could have it, and he loved it; however, he used it for salmon. That's what I did here and it was amazing. You can try this on pork too. It really is a fantastic marinade.

I served it with thinly sliced baked Yukon Gold and Sweet potatoes and asparagus.

1/2 Cup of plain yogurt
2 Cloves of garlic, minced
1 Tbs of gingeroot, peeled and shredded
1 Lemon, juiced
1 Tsp of ground cumin
1 Tsp of garam masala
1 Tsp of ground turmeric
1 Tsp of ground corriander
1/2 Tsp of chili powderKosher salt to taste
4 salmon fillets with the skin removed

Preheat oven to 450F.

Place the salmon in a shallow dish or freezer bag.

Combine all ingredients for the marinade in a bowl and mix well. Place salmon in marinade and make sure all pieces are covered with marinade. Cook for 10-15 minutes or until fish flakes easily with a fork in the centre.

Happy Weekend!

2011-11-18T00:00:00.000-08:00

I'm looking forward to having no plans this weekend. As much as I love entertaining and meeting up with friends, I love a weekend of curling up on the couch just as much.

Stuffed Peppers

2011-11-17T05:40:00.000-08:00

Jane's recovering from her first cold she's had for 4 days now. It's awful having a sick baby. They're so uncomfortable and there's nothing much you can actually do for them. She slept through the night last night so I think she's starting to feel better.

So with Jane not sleeping and wanting to stick to me like glue, it hasn't left me much time to make dinner. One night it was leftovers from the weekend, the next night egg on toast, and last night it was almost going to be pizza until I remembered we had a lot of peppers in the fridge. So I thought stuffed peppers it is!

Seriously, this took no time at all. I combined sausage meat (with casings removed), mushrooms, celery, feta cheese,onion and stuffed the peppers. I had no breadcrumbs so I crushed up some crackers and drizzled with a little olive oil. Cook at 400F until cooked through. I would use a meat thermometer to make sure it's cooked because the meat is packed in pretty densely.

Chickpeas

2011-11-17T05:22:00.000-08:00

I'm really glad Jane likes chickpeas because I made enough for 20 babies.

I found the recipe for"Cheeky Chickpeas" in S prout Life . It's a puree of chickpeas, carrot, celery, sweet potato, onion, lemon juice and cilantro. After seeing how much Jane liked it I feel more confidant with coming up with my own combinations now. You just have to think of what tastes nice together, and keep it healthy by using no salt or sugar.

Kraft Dinner

2011-11-15T00:00:00.000-08:00

Because sometimes you just have a craving.

When Meg and I were roommates she used to tease me that I was the only person she knew that had to read the directions on the side of the box. Well, Meg, I think I finally know how to make it so it tastes as good as yours. I'm a cook, and I don't usually turn to box foods, but sometimes you just can't beat a big bowl of Kraft Dinner with Ketchup.

Breaded Fish Fingers with Sweet Potato Fries

2011-11-14T11:18:00.000-08:00

I can see Jane loving this when she gets older. At least I hope she does because this version is a lot healthier than restaurant fish and chips, and so easy to make at home. Thank you Best Recipes Ever for another great recipe.

The recipe calls for Cajun spice so I made my own. I decided to make extra and store away in my pantry to add to any fish dishes,potatoes, rice, or pork.

Ingredients for Cajun spice:

3/4 Cup salt
1/4 Cup ground cayenne pepper
2 Tbs ground black pepper
2 Tbs paprika
2 Tbs onion powder
2 Tbs garlic powder

Blend all together and store extra spice mixture in a airtight container for up to three months.

Weeknight Pasta

2011-11-10T13:59:00.000-08:00

I actually had to look at this photo closely to see what I put in this dish, because every time I make pasta it's different.

Try doing this too using whatever ingredients you have in the fridge. Just add some olive oil, garlic, whatever vegetables you have, and some pasta water to help build a sauce. If you have some goat cheese or Parmesan in the fridge too, you've got yourself a quick weeknight dinner. Add the pasta to the pan and coat with sauce (including your starchy pasta water) and cook for a couple of minutes. Just before serving toss with a couple pads of butter for some extra flavour.

I used olive oil, garlic, leeks, cremini mushrooms, spinach and goat cheese.

Knitted Baby Shoes

2011-11-09T06:24:00.000-08:00

Check out these adorable little shoes I got for Jane from Whole Foods. Like all babies, she has trouble keeping her shoes on but these seems to stay on a little longer than the others. They come in newborn, 6-18 months, and toddler sizes.... I think they might even have adult sizes too! They're sheepskin on the bottom so they keep her feet nice and toasty. And a added bonus, they were made in British Columbia.

P.S. Jane has small feet for her age so I never know what size to buy. She's going to have to grow into these. Oh no, I've become that mom that buys everything too big.

Easy Salmon Dinner

2011-11-08T05:11:00.000-08:00

Thank you Best Recipes Ever for a quick weeknight meal idea. If you don't have all the ingredients the recipe calls for, don't be afraid to get creative.

My Favourite Things

2011-11-07T05:50:00.000-08:00

These are my favourite products right now.

Let's start with The Body Shop. I haven't bought anything from there in years, until recently. Remember in elementary school it was THE place to go to buy your friend a birthday present, remember Fuzzy Peach perfume? Well, I'm a fan again, but this time it's of their cleanser and moisturizer. They leave my face feeling so soft and supple. No matter what I try my face is usually tight after I wash it, so I feel like I've finally found the right stuff for my skin type.

I know Kiehl's has been around for years but it's new to me. I love the Midnight Recovery Concentrate. I use it under my moisturizer at night. After months of sleepless nights (update: Jane sleeps through the night now!) I found my skin was looking tired and dull. After the first use my skin looked brighter and had a slight glow to it. I was so pleased with the results I decided to try the Superbly Restorative Dry Oil. I use this on my wet hair before drying it and I also put a drop on my face for day-time use. The oil gives my hair a little shine and controls some of the frizz and dry ends. Both Kiehl's products are pricey but they'll last a long time because you only need a couple drops each use.

Mushroom Risotto

2011-11-04T05:56:00.000-07:00

Hi Friends! I've been out of commission for a few days. Phil and I came down with something awful on Monday and I'm only starting to feel like myself again. As well, I sometimes start a post and then something interrupts me, and then it's a couple of days before I actually hit the publish button. So please excuse the long absence.

Before the weekend I made this simple risotto and served it with roast chicken. It was a nice dinner on a chilly Friday evening. I know in the past I've avoided risotto because of all the stirring, but really it's no that bad, and you pretty much always have what you need in the fridge for this dish. Feel free to add any vegetables or leftover meat you have hanging around in the fridge... anything goes!

Ingredients:

4 Cups of chicken or vegetable broth
1 Cup of Milk
1 Tbs Olive oil
2 Tbs of butter
1/2 Onion, chopped
2 Leeks. chopped (white and light green parts only)
Salt and Pepper, to taste
1 1/2 cups of Arborio rice
1/3 Cup of white wine
1 Cup of Cremini mushrooms, chopped into bite size pieces
1 big handful of Parmesan, grated

For the risotto:

Saute mushrooms in a little olive oil and set aside.

Warm the broth and milk in a medium size sauce pan on medium heat and set on your back burner. Next, warm a large saute pan on medium-high heat, add olive oil and 1 tablespoon of butter. Add 1/2 of onion and leek, salt and pepper, and stir about 1-2 minutes. Add 1 1/2 cups of the rice and stir until the rice is glistening. Add the wine and stir until the rice absorbs all the liquid. Start adding your broth and milk mixture about a 1 ladle at a time (or half a cup) and stir until almost all the liquid has been absorbed. Repeat this step for about 20 minutes. It should be tender with a little firmness. You may not need all the liquid or a little more. At this point stir in your mushrooms. Remove from heat and stir in a handful of grated Parmesan and the remaining tablespoon of butter.

Mushroom, Goat Cheese, and Spinach Omelet

2011-10-28T00:16:00.000-07:00

What are you doing this weekend? Phil and I are having friends over again for dinner. They have three kids so I'm trying to think of some kid friendly dishes. Any suggestions? I'm also hoping to get outside to clean up the garden before winter. It's been so rainy lately I haven't had a chance.

Of course you always have to make time for a leisurely breakfast where you can enjoy a cup of tea and read the newspaper. Happy Weekend!

Yields 2

Ingredients:

2 Tbs of canolla oil.
5 Large eggs
1/3 Cup of milk
Salt and Pepper, to taste
1 Cup of Spinach, loosely packed
3/4 Cup of mushrooms, sliced (use your favourite kind of mushrooms)
1/3 Cup of goat cheese

For the omelet:

Heat a small non-stick frying pan on medium heat with half of the oil. In a bowl whisk together the egg, milk and salt and pepper. Pour half of the mixture into the pan and move the pan around so all the egg mixture covers the surface of the pan. Wait until the egg is beginning to set. Working quickly, add half of your ingredients and close up the omelet making a half moon shape. Cook for a few minutes and remove from heat. Repeat for the second omelet.

Hallway Wall Decorating

2011-10-27T12:17:00.000-07:00

What can I do with this long hallway? Right now it's a bunch of empty space.

On the side with the long wall I have a one framed photo. The plan is to have a gallery wall, but I find them a little intimidating. Plus, I don't have nearly enough pictures to hang. Do you build the gallery wall gradually or hang all at once? I couldn't wait so I hung one of Jane to the side hoping it doesn't look too awkward.

On the other side I have a painting that fits nicely but I worry about it matching the photos on my future gallery wall. Do you collect pictures so they all match? Decorating usually comes easy to me but this one is tricky.

Ricotta and Lemon Eggplant Rolls

2011-10-26T07:04:00.000-07:00

This dish is so quick and easy. Even faster if you have sauce preserved from all your summer tomatoes, or store-bought is fine too.

I was watching City Line the other day and they demonstrated this Chatelaine recipe. I bet you don't cook with eggplant enough. Try it, it's something different from your usual vegetables. I find it's easy to make your way over to the same veggies in the produce section over and over again. I know I do.

Apricot and Fig Sauce

2011-10-25T16:29:00.000-07:00

Christmas came early to my house this weekend. At least that's what it smelt like when I was cooking this sauce for a party over the weekend.

I found the recipe for this delicious sauce in Everyday Italian by Giada De Laurentis. Mine was slightly different as I used fresh figs and added the dried apricots since I had some in the cupboard. There were so many layers of flavour to it. I served this with roast pork.

Ingredients:

2 Cups of port
1 Cup of chicken broth
5 figs, coarsely chopped
8 Dried apricots, coarsely chopped
2 Springs of fresh rosemary
1 Tbs. of honey
2 Tbs. of unsalted butter
1/4 Tsp. of kosher salt
1/4 Tsp. of freshly ground pepper

For the sauce:

In a medium size saucepan, combine the port, chicken broth, figs, apricots, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary, sprigs and cinnamon sticks. Blend the mixture with a hand blender of a regular blender and puree until smooth. Blend in the butter, salt, and pepper. The sauce can be made one 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.

White Bean Dip

2011-10-24T05:40:00.000-07:00

A different take on my usual hummus, and also just as good for you, without sacrificing on flavour.

I served this on Sunday afternoon before a roast dinner. Phil and I had all his family over to celebrate his mom's and sister's birthdays.

Ingredients:

Pita bread
Extra Virgin olive oil
1 15-ounce can of white kidney bean, drained and rinsed
1/4 Cup of fresh parsley
1 Lemon, freshly squeezed
1 Garlic clove

For the Dip:

In your food processor combine beans, parsley, lemon juice, and garlic. Pulse on and off until the mixture is chopped. With the processor still running, slowly add your olive oil and blend until smooth. If you like, season with salt and pepper, but I leave it out and it tastes great.

This can be served with pita, toasted bread, or veggies like endive... any way you would serve hummus.

Coq au Vin

2011-10-17T14:33:00.000-07:00

How was your weekend?

We had our friends Mila and Milos over with their two little girls for dinner, and we took Jane to her first swimming class. You should have seen her kicking and splashing all over the place!

After swimming and running errands in the chilly weather I felt like something hearty. I also had a bottle of opened white wine that was a little too sweet for my taste to use, so I decided to make my version of Coq au Vin.

Ingredients:

4 chicken thighs
2 Tbs of Vegetable oil
Kosher salt and ground pepper
Carrots, chopped
Celery, chopped
Onion, chopped
1 Cup of cremini mushrooms, quartered
2 Yukon gold potatoes, quartered
3 Cloves of garlic, chopped
1 Tbs of flour
1 Tbs of Tomato paste
1 Bay leaf
1 Tbs of fresh thyme, chopped
1 Tbs of fresh oregano, chopped
1 Tbs of parsley, chopped
About half a bottle of white wine *
1 Cup of chicken stock

For the coq au vin:

Preheat oven to 350F.

Season chicken thighs with kosher salt and freshly ground pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown chicken on all sides, about 8 minutes per batch. Transfer chicken to a plate.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add mushrooms and cook for about 2 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined, 2-3 minutes. Stir in wine, then add chicken with any accumulated juices. Bring to a boil; lower heat to medium and simmer for about 10 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Adjust the seasoning and add a little salt and pepper.

* I used a Moscato by Woodbridge, Robert Monda

Roasted Pork Loin

2011-10-11T16:11:00.000-07:00

What a beautiful weekend we had! I can't remember when we had a Thanksgiving weekend with the temperature in the high twenties, can you? Since we've had almost a week straight of beautiful sun, I don't think we can feel too badly about the rain that they're calling for now. This recipe is perfect for a wet fall day.

Ingredients:

2 Pounds of pork loin roast
1.5 Tbs of Fresh rosemary, chopped
1 Tbs of Parsley, chopped
3 Garlic cloves, minced
1/4 Cup of olive oil

For the pork:

Preheat oven to 350F.

Crush garlic with rosemary, parsley, olive oil, and salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture.

Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the centre, about 2 hours. An instant-read thermometer inserted into the center should read 160F.

Remove roast to a platter and tent with foil for about 15 minutes before carving. This is also a good time to make your gravy using the pan juices and some red or white wine. Between you and me my au jus and gravy needs work, so I don't feel confident enough to offer up directions on how to make it. Any tips??

Happy Thanksgiving!

2011-10-09T09:30:00.000-07:00

Like everybody else in the world we decided to take a country drive and check out Chudleigh's Apple Farm. The traffic was crazy!! And it was all leading up to the farm. So we decided to check out another smaller farm, and stumbled upon Andrew's Acres. They had a little winery and a beautiful field of Dahlias where you could pick a bouquet for $7. This makes me want to plant some in my garden. I think they're bulbs, so now would be the time.

Quinoa and Sunflower Green Salad

2011-10-07T09:18:00.000-07:00

Happy Thanksgiving Weekend!

What are your plans for this sunny weekend? Phil, Jane and I are going to Chudleigh's Apple Farm on Saturday, Sunday we're having dinner with my family, and Monday dinner with Phil's family. The best part of the weekend is my sister and her kids are in town! Family dinners always remind me of when it used to be just the five of us since all our relatives are overseas, but now we have expanded to a whopping 15!!

The past week Phil and I have been eating a little lighter since this weekend we'll be eating not so light.

Ingredients:

1 Cup of Quinoa
1 Bunch of Sunflowers Greens
1/2 Cup of Goats Cheese
1 Cup of Cherry tomatoes, halved
1/4 cup of Basil, shredded
1 Lemon, squeezed
1 Tbs of Extra Virgin Olive oil

For the Quinoa:

Using a fine mesh strainer, rinse the Quinoa and transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired. Bring to a boil, cover with tight fitting lid and turn the heat down to simmer. Let cook for 15 minutes. Remove Quinoa from the heat and let sit for 5 minutes with the lid on. Fluff with a fork. Add all ingredients and combine.

Portuguese Chourico and Peppers

2011-10-06T07:17:00.000-07:00

I bought some Chourico on a whim earlier this week at No Frills. They always have a variety of cured meats that I'm not accustomed to using, so I thought why not...

Not being familiar with the taste I decided to google how it's used, and the same recipe came up numerous times, so I went with it. I added some stock (unfortunately I didn't have any wine open), a little ed wine vinegar and also added some potatoes. The sausage was smokey tasting and the sauce was very rich. It was tasty but after a while the flavour was too rich for me. Anybody know anything about this recipe? It seems like a well known Portuguese dish.

Here's the recipe I used.

Costco Pasta

2011-10-04T07:23:00.000-07:00

Last week I was at Costco doing a quick browse down the aisles when I stumbled upon some pasta I've never seen sold there, called Tagliatelle artisan egg pasta made by Filotea. Have you tried it? I'm now hooked on that, and Mary's Organic Crackers. You have to try both.

Roasted Garlic Mashed Potatoes

2011-10-03T07:47:00.000-07:00

How was your weekend? Phil and I went for dinner just the two of us to a new restaurant around the corner from us. Unfortunately the food wasn't the greatest but we still enjoyed our evening. We also had a couple and their 5 year old son for dinner. We served steak with sauteed mushrooms with thyme, salad, roasted carrots and parsnips, and roasted garlic mashed potatoes. Everything was rally tasty but I have to say I think I was most proud of the mashed potatoes.

Ingredients:

1 Head garlic
1 Tbs of olive oil
2 Pounds of Yukon Gold potatoes, quartered (you can peel if you like but I didn't)
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste

For the potatoes:

Preheat oven to 350F.

Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, mash, stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with a rubber spatula. You're done.

When in doubt just add apple!

2011-09-28T06:33:00.000-07:00

Jane's enjoying lots of different flavours these days. A big winner lately is beet and apple puree. She likes beet on it's own, but I added the apple feeling a little doubtful since that's how I get most of her veggies down. I've learned always to have apple and pear puree in the freezer ready to add to anything she's not too keen on. The only thing she absolutely (she actually gagged) doesn't like is cauliflower. We'll try again in a few weeks.

How was your weekend? We did a lot of entertaining, starting with my cousin and her husband from South Africa on Thursday for Spaghetti and Meatballs, and on Saturday Meg and and Dan for Apple Stuffed Pork Chops.

Tomorrow I'm having a lunchtime potluck with a bunch of mom's and their babies. I'm thinking I'll keep it simple and make sandwiches since they're easy to serve and things could get chaotic.

Pumpkin Hummus

2011-09-23T00:00:00.000-07:00

It's the first day of fall! It kind of already felt like fall before today with that chill in the air, did you find that? I think it also has something to do with the kids going back to school right after the long weekend. Maybe that's why I decided to give my usual hummus a fall twist last weekend. I found the recipe in Food and Wine's Autumn issue. I really enjoyed the cumin in it. Enjoy!

Ingredients:

1 Can (540 ml) chickpeas, rinsed and drained well
2 Garlic cloves, minced
Juice from 2 lemons
1/4 Cup of water
3 Tbs. of tahini
1/2 Cup of unsweetened pumpkin puree
1 Tsp of cumin
3/4 Tsp of salt
1/4 Tsp of cayenne or to taste
1/3 Cup of olive oil

For the hummus:

Place the chickpeas, garlic, lemon juice, water and tahini in a food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running, drizzle in oil until blended. Taste and add more lemon juice or cayenne if needed.

Our Family

2011-09-22T07:29:00.000-07:00

Look guys it's our first family portrait! Thanks to my sister in-law Vicky for capturing it.

By the way, that's my current favourite dress I'm wearing. I got it in the spring at BCBG for 75% off! Sorry, you can't get the same one the sale was last spring ; )

Quinoa Stufed Peppers

2011-09-15T07:00:00.000-07:00

You can pretty much stuff a pepper with anything. Pasta, cheese, rice, meat, or quinoa like I did here.

Lucy, my neighbour who lives across the street, dropped off about 10 lovely bell peppers. She didn't know that I had just bought a bunch at the No Frills Dollar Sale (my peppers didn't work out in my garden this year). So I grilled and marinaded most of them to have ready for sandwiches and pizza, but I decided to save a couple for dinner. I basically made a Quinoa salad, stuffed them with the salad, and cooked until heated through, about 15-20 minutes in a 350F oven.

Ingredients:

Quinoa
Olives
Feta cheese
Red onion
Asparagus
Cherry tomatoes
Extra virgin olive oil
Lemon juice

I made the whole package of quinoa because I love having it to snack on all week. It's great pretty much along side anything.

For the peppers:

Preheat oven t o 350F.

Cook quinoa as per package instructions. Drizzle some good extra virgin olive oil, add lemon juice, add all ingredients, and mix. Once quinoa salad is made stuff your peppers and cook in the oven. You're done! Now how easy is that?

Salty Caramel Chocolate Cake

2011-09-14T13:12:00.000-07:00

I asked Meg to send me the recipe for the amazing birthday cake she made me last month. I realized two things when I saw the recipe: one, this recipe looks complicated and she's a really good friend for making me this amazing cake. Two, I'll never make this and just hope Meg will make it again for me.

For the cake:

2 Cups sugar

1 3/4 Cups of all-purpose flour

3/4 Cups of cocoa

1 1/2 Tsp each of baking soda and baking powder

1 Tsp salt

2 eggs

1 Cup of milk

1/2 Cup of vegetable oil

2 Tsp of vanilla

1 Cup of boiling water

1. Heat oven to 350F. Grease 3 8" or 9" round baking pans

2. Sift together first 6 ingredients (all the dry ingredients).

3. Add eggs, milk, oil and vanilla. Mix until batter is smooth (they say to use an electric mixer but I don't have one so I just use a hand whisk or a fork)

4. Stir in boiling water (batter will be thin)

5. Pour batter into bans and bake for 30-35 minutes or until a toothpick comes out clean.

6. Cool for 10 minutes, then remove and let fully cool.

Salted Caramel:

1/2 Cup of cream

1 Tsp fleur de sel

1/4 Cup of. water

1 Cup of sugar

2 Tbsp of corn syrup

1/4 Cup of sour cream

1. In a saucepan combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.

2. Meanwhile, keeping a close eye on the cream mixture so it doesn't burn, in a medium saucepan combine the water, the sugar, and corn syrup, stir them together. Cook over high heat until mixture is dark amber in colour (6-8 minutes). Remove from heat and let cool for 1 minute

3. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.

Whipped Caramel Ganache Frosting

1 Pound dark chocolate (60-70% cacao), chopped

1 1/2 Cups of cream

1/4 Cup of water

1 Cup of sugar

2 Tbsp corn syrup

2 Cups of (4 sticks) unsalted butter, soft but cool, cut into 1/2 inch pieces

1. Put the chocolate in a large heatproof bowl and set aside

2. Bring the cream to a simmer over very low heat

3. Meanwhile, keeping a close ee on the cream so it doesn't burn, in a medium saucepan combine the water, the sugar, and corn syrup, stir them together. Cook over high heat until mixture is deep amber in colour (6-8 minutes). Remove from heat and let the caramel cool for 1 minute

4. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool.

5. Using electric mixer (with paddle attachments) mix on low for 3-4 minutes. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Beat on high speed until the mixture is fluffy (Note: I don't have an electric mixture and was able to do this by hand with a spatula and whisk. I had trouble getting it to the perfect consistency but when I put it in the fridge for 30 minutes it worked out).

Assemble the cake

Place 1 cake layer on a serving platter, spread 1/4 c. of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 c. of the ganache frosting over the caramel. Sprinkle with 1 tsp of fleur de sel. Repeat with 2nd layer of cake. Then top with 3rd layer. Spread with caramel and. Crumb coat the cake and put in the fridge for 15 minutes. Frost the sides and top with remaining frosting. Garnish with a sprinkle of fleur de sel.

Crumb Coat: is a very thin layer of frosting applied to the cake to keep the light crumbs suspended so they won't appear in the final layer of frosting. A crumb coat should be refrigerated for at least 15 minutes prior to applying the next frosting layer. (Note: I had never heard of this but they explain all these terms at the beginning and so I tried this and I found it worked really well)

Filet of Cod with Prosciutto and Bok Choy

2011-09-13T05:18:00.000-07:00

I found a version of this recipe in Bon Appetite magazine using asparagus. I had some bok choy I needed to use up soon, so I simply switched the ingredients. Feel free to do the same with what you might have hanging around in the fridge. If you're using asparagus I would steam them first and transfer them to a bowl of ice water to let cool.

I've made a few different versions of this recipe. It's nice and easy. Most of the time I'll add spinach, garlic, ginger, sesame oil, red pepper and lime juice for an Asian flavour. It's great served over top some fluffy rice to soak up all the juices.

Ingredients:

Bok Choy
1 garlic cloves, minced
1/2 Tsp of salt
2 Tbs of butter
1 Tbs of olive oil
1/3 cup fresh lemon juice
1 1/2 Tsp grated lemon peel
1/2 Tsp ground black pepper
2 Cod fillets, pinbones removed
4 Paper-thin prosciutto slices, halved lengthwise

For the fish:

Mash garlic and salt to paste in small bowl. Melt butter with 1 tablespoon of oil in small nonstick skillet over medium heat. Add garlic paste; stir until pale golden, about 1 minute. Stir in lemon juice, peel, and black pepper. Remove from heat.

Preheat oven to 500F. Cut out 2 squares of parchment paper large enough to hold the fish. Place 1 parchment square on work surface. Drizzle 1 teaspoon oil over parchment. Place 1 cod fillet in centre of parchment. Spoon half of the garlic-lemon mixture over fish. Cover with half of the bok choy spears. Arrange 2 slices of prosciutto over top. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely. Fasten parchment edges together with toothpicks to seal packet. Place on large rimmed baking sheet. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, bok choy, and prosciutto. Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes. Transfer 1 parchment packet to individual plate. Open parchment packets and serve. You can be prepare 6 hours ahead and refrigerate.

Homemade Baby Food

2011-09-08T06:32:00.000-07:00

I'm really enjoying making food for Baby Jane. There's something that just feels so good about knowing exactly what's going into your baby's pureed carrots, and that's just carrots and water. No preservatives.

If you don't have the right tools I can see it being a real chore. Never mind these specialty products like the Baby Bullet. All you need is a hand blender or food processor.

It's also important to have a good size steamer. You can find these at any store where they sell kitchen stuff. I have a couple, but for Jane's food though, I'm using a big pasta pot with a strainer because I can steam a lot of veggies all at once. It's key to make big batches so you`re not making baby food every day.

I would also suggest having a good knife. To me this is the most important kitchen tool period. Not just for making baby food, but for all food preparation. There is nothing worse than struggling to cut a big butternut squash with a cheap blunt knife.

I did however pick up a few specialty baby products. I bought BPA free ice cube trays with lids, as well as individual cubes for freezing baby food. The individual cubes are convenient but you`ll need several on hand because they`re not as easy to pop the food out. I recommend the high quality ice cube trays. That way you can freeze the food and dump the cubes into freezer bag for storage.

I also bought a spoon that holds the puree. You can squeeze out the right amount right onto the spoon as you feed. It`s great for feeding on the go.

Long Weekend

2011-09-08T00:00:00.000-07:00

The weather wasn't the best for our family vacation but we still managed to enjoy ourselves. We were so thankful for the screened in porch where we spent most of our time.

We also went into a nearby town for lunch and shopping. I just love this photo of Jane's feet in the air. Babies are so hilariously flexible.

And we enjoyed meals outside. Checkout the mountain of spaghetti on our plates! The fresh air makes you work up an appetite I guess.

The last long weekend of the summer has come and gone, the kids are back at school and the weather has turned cold. It's like somebody flipped a switch and fall is here! I'm hoping we still have a few more hot summer days though. I hope for at least one more day where I can wake up and walk down to the lake with Jane. I know you can do that in the fall but there's something great about throwing on a pair of shorts and knowing you don't need a sweater at 7:00 in the morning.

Chocolate Chip Banana Bread

2011-09-07T06:37:00.000-07:00

This was the first banana bread I've made I think in 15 years. You wouldn't know that judging by all the over-ripe bananas I keep in the freezer.

I picked up the habit of stock piling bananas from my mom. It has always been a joke how my mom used to throw any bananas in the fridge for this banana bread she was going to bake, but never did. Like me my mom doesn't care much for baking so we would end up with quite the collection.

Once I moved into my first apartment with Meg I did the same thing; however, Meg's a baker so she put them to good use. And that's why I called her with a few questions before I began. Baking is so different from cooking and I find it's easy to have a flop.

Here is the recipe I followed. I added a generous 1/4 cup of dark chocolate chips.

It's the weekend!

2011-09-02T00:31:00.000-07:00

What are you all doing this weekend? The three of us are off to a cottage for the long weekend. It'll be our first family trip! Does anybody have any good cottage recipes to share? I would usually have a better idea of what we're going to eat, but instead I'm been writing the endless list of all the things I need to pack for Jane. She is not a light packer!

I might make this dip to have while sunning ourselves on the dock. My friend Beth made this for two cottage trips I've been on with her. I think it's mango, red onion, cilantro, black beans, tomato and lime... am I missing anything Beth?

French Toast

2011-09-01T04:49:00.000-07:00

I was dreaming of this fluffy, eggy, goodness for some time. I'm not sure what took me so long to make it, maybe it's because if you want really good french toast you need to have the perfect stale bread left to make it.

Sweet Corn and Basil

2011-08-30T06:33:00.000-07:00

A no fuss delicious side to anything you've grilled on the barbecue. I could also see this along side a Mexican themed meal. So simple and so tasty.

Ingredients:

4 Cobs of sweet corn

1/4 Cup of Basil, chopped

1 Tbs Olive oil

1/2 Cup of Manchego or Parmesan cheese, grated

Handful of cherry tomatoes, cut in half

Salt and pepper to taste

2 Limes, squeezed

For the corn:

Boil or grill corn. Once cooked remove the kernels from the cob by cutting down the side. Tip: place corn on top of a clean kitchen cloth so the kernels don't fly everywhere as you cut them off the cob.

Heat extra virgin olive oil in a saute pan on medium heat and add corn, basil, tomatoes and season with salt and pepper. Cook while stirring for about 5 minutes. Add cheese and stir for a minute or two, add lime and serve. You can reheat this later in the same saute pan or it can also be served at room temperature.

Jane at 6 months

2011-08-29T00:01:00.000-07:00

Jane tasted butternut squash for the first time and it was a success! It was sort of funny because I peeled, cut, steamed, and pureed all this squash so Jane could eat about a teaspoon of it. That's okay though, the rest is in the freezer for later.

I read a great book called Sprout Right, by a nutritionist named Lianna Phillipson-Webb. She recommends starting your baby at 6 months on homemade puree instead of cereal. She claims cereal is more difficult to digest because it's been processed, and an iron supplement is added to it which can cause your baby to become constipated. It's a great book I highly recommend it. You can carry on referencing it well past a year, as it has a bunch of great healthy recipes for your baby that I'm really excited to try. For now through, we'll stick to puree fruits and veggies.

Butternut Squash Puree

Ingredients:

1 Pound of butternut squash

For the puree:

Peel, deseed, and chop squash into small cubes. Steam until, about 15 to 20 minutes. Puree, adding 1/2 to 1 cup of water, until it reaches the texture of a smooth, thick soup.

Freeze using ice cube trays or baby cubes made especially for making homemade baby food.

Pink Hydrangeas

2011-08-28T10:01:00.000-07:00

These are from my garden. They're the most perfect hydrangeas I have ever seen. I was afraid to cut them at first because it's always sad once they die, and they would of course last longer in the garden, but they're in this hidden corner I rarely see. So decision made, they're in my kitchen for at least a week where I can enjoy them.

Kitchen Renovation

2011-08-26T00:59:00.000-07:00

Awhile back Phil and I were busy getting things done around the house before Jane's arrival. It's funny how babies accelerate all those things you tend to put on the back burner.

We of course got her nursery ready, but we also painted our entire main floor (with a lot of help from my father-in-law) and did a small kitchen reno. All the big stuff was completed back in February but there are a few finishing touches, one of them being the blinds. I had these made and I love them so much. I think I admire them every morning when I walk into my kitchen bleary-eyed.

Next will be shelves for a big empty wall for some of my favourite cookbooks and a place to display oils and vinegars.

Tomatoes

2011-08-25T10:57:00.000-07:00

Don't you love how simple food is in the summer? All you need are good quality fresh ingredients. The tomatoes and basil you see here are fresh from my garden. Just add a good olive oil, kosher salt and freshly ground pepper... delicious!

Because of all the tomatoes I also made a sauce. Use this simple recipe here and add fresh tomatoes instead of canned.

Cuban Pork Tenderloin

2011-08-23T05:29:00.000-07:00

About 10 year ago I picked up a cookbook called "The Big Grill", by Paul Kirk. It's one of my favourite cookbooks that I use all the time in the summer. I find the combination of spices he uses in his recipes work so well. Also, most of his recipes are no fuss, perfect for lazy summer evenings.

Ingredients:

2 Pork Tenderloins
1/2 Cup of orange juice
1/4 Cup of freshly squeezed lime juice
8 Cloves of garlic, minced
11/2 Tbsp of sea salt
1 Tbsp of ground cumin
1 Tbsp of ground corriander
1 Tbsp of sugar
Half a habanero chile, or 1 jalapeno pepper, seeded and chopped finely

For the pork:

Combine all the ingredients in a medium bowl and blend well.

Place the tenderloins and the marinade in a resealable plastic bag, seal, and turn to coat. Marinate in the fridge for 4 to 6 hours, or overnight.

Grill the tenderloins over medium heat, turning every 7 to 10 minutes, for 35 to 45 minutes total. Cook until the internal temperature reaches 145F to 156F, being careful not to overcook.

It's the weekend!

2011-08-12T10:09:00.000-07:00

What are you doing this weekend? This lovely lady is throwing me a barbecue for my birthday. My birthday is only the following weekend but I like to start the extravaganza early.

We also have a friend coming to stay with us for 5 days from Minnesota. Phil runs a hockey school part time and all this week and next is the summer program. So his friend from the US is coming to help teach.

And maybe I'll check on the fall arrivals at Vocado.

Have a great weekend!

Strawberry Shortcake

2011-08-11T06:25:00.000-07:00

What a perfect summer dessert. Phil's nan brought this over one Friday night when the three of us got fish and chips takeout. "Nan" is known for her desserts. I think my favourite are her chocolate chip cookies, oh and her oatmeal coconut.

I may be wrong, but I think all you have to do is sprinkle some sugar on strawberries to bring out their natural juices. You can bake your own cake for this, but if you're not a baker like me you can find cakes in the bakery section especially for desserts using berries. Top with with whipped cream or vanilla ice cream..

Rimmel Glam Eyes Mascara

2011-08-08T07:07:00.000-07:00

I've tried many high-end mascaras and never feel satisfied with the results. Just recently I bought Lise Watier's "Feline" mascara, and I found I always had black circles under my eyes by midday, and it was always smeared on my eyelids. This was not a good thing for a new mom already lacking sleep.

So I went back to my tried, tested, and true drugstore brand, Rimmel . I like buying makeup and trying out new products, but I think as far as mascara goes, I've found my favourite. It separates my lashes, and doesn't clump. It's also half the price compared to some of the fancier brands! What are some of your favourite makeup products?

How to Make Homemade Croutons

2011-08-08T06:53:00.000-07:00

My two day old bread was going to be used for French toast on Sunday morning, but I realized we were out of milk and maple syrup. So instead I made croutons for a Caesar salad. After you see how easy it is to make these and how much more tasty they are, you'll never go back to store bought again.

Ingedients:

2-3 Tbs. of butter
Stale bread (French loaf, sour dough, Italian loaf)
1 Tsp of Fresh Rosemary, chopped (you may want to add more depending on the amount of croutons you're making)

For the croutons:

Cut stale bread into even-sized cubes. The bread should be a little dry, at least a day old. If the bread isn't a little dry, spread the cubes out on a baking sheet and put them in a warm oven for about 10 minutes dry out, just a little dry on the surface so that they brown better, and they hold up better when tossed in a salad or baked in a stuffing.

Melt butter on medium high heat in a large saute pan. Add the croutons and mix them up in the butter so they get lightly coated. Add the rosemary. Spread the croutons out in a single layer in the pan. Then don't stir them until they start to brown on one side. Once they start to brown, lift them up and turn them over, so more sides brown. When the croutons are at least a little toasted on a couple of sides, remove from heat.

If storing, let cool completely before putting in an airtight container. Otherwise the steam released from the warm croutons will take away their crunch.

Goat Cheese Stuffed Burgers

2011-08-03T18:33:00.000-07:00

Hamburgers. There are a million different ways to make them. I usually leave the condiment decisions up to the individual because we all have our favourite way to dress a burger. As Phil says "as long as he has pickles and hot peppers he's good."

These burgers are made with equal parts ground pork and beef. I find it makes them especially moist. I do the same with my meatballs and I also include lamb.

This recipe makes about 6 burgers. I always make extra and freeze for later. Especially in the summer when we're barbecuing all the time.

Ingredients:

1 Pound of extra lean ground beef
1 Pound of ground pork
1 Egg
1/4 Cup of breadcrumbs
2 Tsp of dried rosemary
2 Tsp of dried thyme
2 Tsp of dried basil
Salt and pepper to taste
6 Tbs of soft goat cheese

For the burgers:

Combine all ingredients in a bowl except for goat cheese and make into burgers. Make a dent in the burger using your thumb, add a tablespoon of goats cheese and seal patties around the edges and enclose the cheese. Repeat with remaining 5 portions. Can be prepared 4 hours ahead. Cover and refrigerate.

Grill burgers on the barbecue on medium-high heat until cooked through. About 5 minutes on each side.

The toppings are up to you!

One Huge Salad

2011-08-03T00:00:00.000-07:00

After eating a big lunch on Sunday we didn't feel like much for dinner so I decided to make a salad. I love a good salad when everything is in season.

This is also a great way of using up ingredients in your fridge you might not eat every day, like celery. I always have it for stocks and other recipes and hate it when it goes to waste. It adds a nice crunch in salads and works well in sandwiches like egg and and tuna fish.

Ingredients:
Romaine lettuce
Sunflower greens
Sugar snap peas, shucked
Egg, hard boiled
Red bell peppers
Cucumber
Celery
Cherry Tomato
Basil
Tuna in Olive oil
Salt and pepper to taste

I did a simple dressing with olive oil, white balsamic vinegar and Dijon mustard. Don't forget the oil to vinegar ratio is 3:1 to one. Is this rule set in stone? No, I say start with that and dip a lettuce leaf in after whisking together and see if it needs my acid (vinegar/mustard/lemon juice). I find I like a little more punch to my dressing so I usually add more acid.

Swimming with Jane

2011-08-02T00:36:00.000-07:00

Phil and I took Jane swimming for the first time on the weekend. I think she enjoyed it. Jane always goes very serious when she's around new people or out somewhere she's not used too. I haven't figured out if she's shy or just taking it all in. Anyway, I think it was a success.

It was funny because so much preparation went into our little day trip that lasted only two hours. I'm sure other parents can appreciate this. First I had to get the right bathing suit with UV protection and the right size (Jane is a big girl so she never fits the clothing she is supposed to), next was to find waterproof diapers, and all natural sunscreen for the parts of her body that were exposed. The day of we had to wait for her to have all her naps, make a lunch to bring with us, pack everything we needed for the short trip, including a last minute trip to pick up an umbrella for shade. Eventually we got there around 3:00 in the afternoon. We had fun though!

Salmon with Tomato and Dill

2011-08-01T09:36:00.000-07:00

This recipe couldn't be easier, nor could it be more summery. There is nothing I like more than a dinner you can put together using summer's best ingredients that doesn't have you spending too long in the kitchen. I don't know about where you live, but it has been one hot summer here, so you definitely don't want to be cooking and making the house even warmer.

I've made this dish before but not exactly the same way. It really is a quick and easy recipe I go back to all the time. Just use what you have available in your garden or in your fridge.

For this recipe I suggest you eyeball how how much you need all depending on how much you're making.

Ingredients:

Salmon
2 tomatoes cut into wedges
1 lemon, squeezed
1 Tbs of white wine vinegar
1Tbs of olive oil
¼ Cup of dill, chopped
¼ Cup of parsley, chopped
Salt and pepper, to taste

Place salmon in foil packets and top with tomato and dill. Whisk together vinegar, lemon, oil, salt and pepper and pour over fish. Grill salmon for about 10-15 minutes or until salmon has turned a nice coral colour. Half way through open up packets so salmon does not steam.

Chocolate

2011-07-21T04:54:00.000-07:00

This isn't the most flattering photo but it makes me laugh. I couldn't get enough chocolate when I was pregnant. This is a week before Jane was born. I think Phil was trying to keep me busy because he could tell I was getting anxious. That Sunday we basically went on a food tour to a bakery, out for lunch, and maybe even dinner too, I don't remember.

One of the challenges when I first had Jane was breastfeeding. She latched on almost instantly, and I was producing enough milk, but she was so gassy. I had no idea there was a long list of foods you should avoid eating while breastfeeding. I didn't know where to start so I avoided everything. I would go to the grocery store, stand in the produce section and feel so frustrated not knowing what was safe. It's awful when your newborn is in pain from gas and you feel responsible for perhaps eating the wrong thing.

Between 2 and 3 months it got better and she was able to digest on her own, however one food I still avoid is chocolate. The funny thing is this wouldn't have bothered me before but when I was pregnant I developed such a sweet tooth! When I have a craving for something sweet, caramel or vanilla just don't do it for me.

Gardening is fun!

2011-07-20T14:41:00.000-07:00

Have you ever seen a zucchini this big?? I feel like this photo isn't doing it justice. Vicky, I was going to put Jane beside it so you could tell just how big it is (like you requested on the pepper post) but they're prickly. So hopefully my Blackberry is good enough.

Somehow this big guy was hiding under the huge zucchini leaves and I only discovered it now. Can you eat them when they're this big? I just mean are they tasty? I think I need to enter it in a competition at a fair.

Our First Anniversary!

2011-07-20T14:32:00.000-07:00

It was also the first time we've left Jane for the night. She was with my in-laws, therefore in very good hands, but I had such anxiety about it. I think Phil and I talked about Jane the whole night. We had a great time. I don't think I want to leave her overnight again any time soon though. My friend told me the feeling never goes away.

We had a platter of Yukon Gold, Adirondack, and Sweet Potato fries, as well as Dirty Vodka Martinis as a snack at the hotel before we changed for dinner. What a great way to start the evening!

Later we went to Campagnolo for dinner. The photos didn't turn out because it was so dark in there and I hate using a flash because it's probably irritating for other diners. We had Chorizo sausage with Portuguese octopus and I had the lamb with a sour cherry reduction and white kidney beans. Shaved on top was the most delicious Parmesan cheese and it was the perfect combination with the meat and beans.

Thank you Phil for the best wedding anniversary ever!

P.S. My hair looks really greasy in this photo because Phil surprised us with a head and back massage. I of course didn't pack my blow dryer and curling iron so I had to pull my hair back.

Dry Rub

2011-07-14T05:30:00.000-07:00

I found this recipe for a dry rub in Bon Appetit's June issue. Thank you B.A. I will never look back. Up until this point I've only used Montreal Steak Spice for all my rubs.

This rub goes with almost any meat you choose to grill. We used it on a whole chicken we grilled late last week and it was delicious.

Make some extra and store in a an airtight container for up to 3 months.

2 Tsp. of black peppercorns
2 Tsp. of yellow mustard seeds
1 Tsp. of cumin seeds
3 Tbsp. of paprika
2 Tbsp of brown Sugar
2 Tsp. of kosher Salt
1 Tsp. of celery seeds
1 Tsp. of garlic powder
1/2 Tsp. of cayenne pepper

Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with remaining ingredients until finely ground.

I have an announcement

2011-07-12T06:53:00.000-07:00

Since Jane and I are always on the go, I decided I might start posting about other things besides food on this blog. Food is a passion of mine, but I also like talking about fashion, books, makeup, people, babies (especially Jane) and the list goes on. I just thought I would give you a heads up in case you thought you were visiting the wrong blog.

The Mermaid and the Oyster

2011-07-12T06:47:00.000-07:00

Have you been there? It's a seafood market on Kerr Street near Speers Road. They have a small menu that can prepared for take-out or enjoyed at one of their bistro tables. Phil and I chose the Snapper Taco and the Garlic Fish Sandwich. Both sandwiches were served with a salad dressed with a tangy mustard dressing. We were both so impressed with the food! Don't you just love discovering spots like this? And best of all it's walking distance from our home! Not only do they have sandwiches they also have a selection of entrees and lobster dinners. Can you imagine being surprised at home with a lobster dinner all prepared for you? So fancy!

P.S. Can you see Jane in the background in the top photo? She also liked the fish taco.

Mini Bell Peppers

2011-06-14T16:00:00.000-07:00

Aren't these peppers cute? Not only are they nice to look at, but their size is very convenient too. I often have half a pepper in the fridge wrapped and stored for later. These ones though are the perfect size for salads. And can you imagine these little guys stuffed? I might have to try that soon.

I'm Back!

2011-06-14T15:54:00.000-07:00

Oh my gosh it's been way too long! Over three months, actually. I had no idea babies took up so much time! And to think I thought this year while off on leave I would have lots of time to cook, blog and work on my garden. Nope.

Sweet Baby Jane is great. She's a happy baby whose smile melts my heart. She hates sleeping though, therefore I'm often going on 3-4 hours of sleep a night. Anyway, we're working on it.

I doubt I have any readers left but to those of you who have checked in here and there, I'll do my best to start updating again.

Maternity Leave

2011-03-14T13:03:00.000-07:00

Sweet Baby Jane was born on March 3rd at a whopping 9 pounds!

Both Phil and I have been busy learning how to be the best parents that we know how to be. That leaves me little time between feedings, rocking her to sleep and playing to update my blog, so I'm going to take a little time out for now. I'll be back soon.

Peppino's Oven

2011-02-26T17:00:00.000-08:00

Phil and I stumbled upon this place on Friday after an appointment on the other side of town. The plan was to go to Stoney's Bakery in our neighbourhood but we found this place by chance.

I was starving and didn't feel like taking a chance on a new place but I'm so glad we did. I was judging it from the outside because it was in a strip mall in a newer subdivision and I don't always have luck at those kinds of places. I thought this could either go horribly wrong or be really good, and it was really, REALLY good. Haha - I take my food so seriously!

We went with the large hand-spun Bianco pizza and added some prosciutto. You could also choose thin crust if you like. The crust was perfect and fresh and was the perfect in between when it's not too thin or thick. It also wasn't too heavy and you could tell they used good quality olive oil. I might even go as far as saying it was one of the best pizzas I've had in a while. I just wish it was closer to home!

Life at 9 Months Pregnant

2011-02-17T05:14:00.000-08:00

Phil and I have had to change our routine a bit. Instead of commuting to work by train and subway we’re driving together, and that means unpredictable traffic and getting home later. This doesn’t give us much time to make dinner and I’m also feeling so tired with only 3 weeks left until my expected due date.

So on the weekend I decided to think ahead and buy some pre-made meals. Last night I was feeling exhausted but was relieved to remember I had a lasagne in the freezer. It would be perfect since Phil had hockey in about an hour. I was busy chopping up makings for a salad when Phil said “you realize that takes over an hour to cook right?” I looked at him as if he was crazy and flipped the box over to read the instructions. It takes 2 hours to cook!!! Now what’s so convenient about that? I could make one from scratch in that time.

Anyway, here it is. We finally sat down to eat just before 10 pm.

Wow, was this the most boring post ever? Sorry, this is my way of saying I have nothing for you guys.

Pickled Fennel

2011-02-11T15:51:00.000-08:00

I’m not sure if this combination tasted so good because I’m pregnant but I really enjoyed this simple fish sandwich. Phil did say he liked it too but he'll eat anything.

Breaded Tilapia with pickled fennel, lettuce, horseradish mayo and sliced pickles. For breading instructions go here.

I found the recipe for the pickled fennel in Fine Cooking Magazine. It was nice and easy. These days, being nine months pregnant, I haven’t been cooking as much so I need something quick.

For the Pickled Fennel:

Ingredients:

½ Tsp of yellow mustard seeds
½ Tsp of whole black peppercorns
1 1 lb fennel bulb, trimmed and sliced
1 Cup of white wine vinegar
½ Cup of granulated sugar
3 Tbs of olive oil
Salt

For the fennel:

Have ready two sterilized wide-mouth pint jars, bands and lids. Toast the mustard seeds and peppercorns in a small dry skillet over medium heat until fragrant. 1 to 2 minutes. Grind to a medium-coarse texture with a mortar and pestle. Place the fennel into jars, layering it with e spice mixture.

In a medium saucepan, bring the vinegar, sugar, oil, 1 Tbs of salt, and half a cup of water to a boil over medium heat. Pour the liquid over the fennel until it reaches the top of the jars. Screw on the lids, cool to room temperature, and refrigerate for three days before using. The fennel will keep in the fridge for at least two weeks.

Yields about two pints.

2 for 1 at Swiss Chalet

2011-01-27T10:47:00.000-08:00

If you live outside of Canada you’re missing out. For those of you who don’t know Swiss Chalet, it’s a restaurant that serves rotisserie chicken here in Canada. Canadians are big fans of the chicken and the “Chalet Sauce.” One of my friends (I won’t name names) will actually drink the rest of the sauce/gravy if there's any left over.

Leading up to Christmas they always do a “Festive Special”. That’s your usual quarter chicken dinner with a side of fries or some other potato, but this time served with stuffing and cranberry sauce as well as Lindor chocolates on the side. It used to always be a Toblerone chocolate but they switched it up a couple of years ago. I don’t usually like change like that but I approved.

I have so many fond memories of going to Swiss Chalet as a kid with my family. The five of us would squeeze into a booth having no need to look at the menus (who does?) because we already knew what we were ordering. I would start off with a Shirley Temple, have my Quarter Chicken Dinner and end with a chocolate sundae served in a stainless steel bowl that always felt sort of fancy.

When I told Phil last night I thought it would be a good idea if I picked him up after work and go there he was quite pleased. Last night was packed because everybody was using their Festive Special coupons that expire at the end of January. So if you haven’t gone yet and have a coupon you better go soon.

Honey-Marinated Pork with Gremolata

2011-01-25T01:00:00.000-08:00

This pork tenderloin dish was so delicious! You can marinate the pork for two hours but I did it overnight and the results were great.

Originally I had forgotten to add the Gremolata; however, the pork I had without it was still so tasty you could have it with or without. The orange zest in the Gremolata really complimented the flavours though, so try both and see what you like best.

Recipe compliments of Bon Appetit. I adjusted some of the measurements to accommodate just the two of us. I’m now wishing I made more for sandwiches today.

Ingredients:

1 Pork tenderloin
¼ Cup of honey
2 Garlic cloves, minced
1 Tbs of orange juice
Salt and pepper
¼ Cup of dry white wine (I used red)
1 Tbs of orange zest
2 Tsp of fresh thyme, chopped
1 Tsp of fresh rosemary, chopped
1 Tsp of Fresh sage, chopped

Whisk honey, garlic and orange juice in small bowl. Pour marinade over meat, season with salt and pepper, cover and chill for at least 2 hours or overnight in the fridge.

Preheat oven to 375F. Transfer pork to plate and reserve marinade. Heat oil in large oven proof skillet over medium-high heat. Add pork to skillet and brown on all sides, turning often. Transfer to oven and cook for about 15-20 minutes or until thermometer reads 150F. Transfer to cutting board, tent with foil and rest for 5 minutes. Reserve skillet.

Pour reserved marinade into skillet and add wine. Boil gently until reduced to about ½, 3-4 minutes.

Mix orange zest and herbs in a small bowl to make gremolata. Cut pork, transfer to platter, pour sauce and sprinkle gremolata