A Delish Experience (Posted)
Ballenita , Ecuador
Rue De La Sol
Today’s quest is two fold. I am searching out the ultimate brownie,,,no this one is not laced with leaves but homemade by a lady who lives in my neighborhood. I bumped into her in Salinas as she was delivering the decadent dozen. Jaw drop and mouth watering moment as I eyed the carrot cake that was part of that days baking extravaganza. Ohhh fresh baked goods, moan, it has been a long time,,, Come to me chocolate brownies that i may indulge and then jog off the caloric intake in peace. 🙂
Her clients are people from all over this area. I wonder just how hot is must be for her with the oven inside of an oven idea…here in the tropics. The Baker also helps the people here with her good works and that is why i would really like to know more of her story beyond after dinner desserts and phantasmal feats in chocolate, flour, sugar, temperatures and time . I am hoping she will be the entrepreneur/good deeds lady who will make welcome baskets for my guests here,,,,I have an idea that local fruit along with the baked goods and a vase of flowers , bougainvillea or a couple of hybiscus plus a cinq litros bottle of water would be a nice way to welcome new arrivals to Ecuador and my home.Kind of a blend of the strengths of the place, frutas and floras with the new idea of yummy fresh baked goods. I will see if she would like the opportunity. She is from the US originally but lives here now full time. Nice ! In the mean time,,,as you wait to see what happens in today’s quest, I thought i might share with you a couple of my homecooked meals here in Ecuador. Kitchen creates.
I am also trying to find a jardinera,,, who will tend the extensive gardens, designed by the first owners, a couple from Montreal, Wow. The hope, vision, going forward, for this place would be to harvest or develop this space into a tiny food producing farm ,,, I read in Spanish on the certificate that this land is allowed to be used as a farm even though I have been told this is not zoned for this. hmm I have also been told that farming only happens in the north,,,hmmm . Lastly I have been encouraged to feel free to excess the gardener who waters all the plants in this community,, for all the rest of the internationals. Awww, the crops in my backyard would be for sale or for a food bank and or harvested for my guests or for sale.Gradually some of the flowering plants would be changed over to food producers but the diversity and colour would be maintained. Probably, i will now get no support and no gardener for speaking out and the whole palabalooza and remarkably extensive greenery will die. NOOOOO …Right now I am the gardener as part of a savings and a nice experience for me. I have not made any large changes other than adding a pineapple plant and a bougainvillea awaits the gardener. The garden could even be part of an extension of a small working farm or as part of an initiative of the community of gardens in order to aid in agriculture and feeding on a teeny tiny portion of the planet while also maintaining construction of condos and houses. Why not,,,?? I ask,,, O, O ,I think I should put my head down and follow the status quo before my life gets difficult and the shunning occurs or I get labelled as a milquetoast (2015?) similar to the medieval days of old. 🙂 Sorry, watched a great doc last night on witches and their persecution,,, fascinating and just a tad disconcerting they way in which women were cast into roles that were not at all of their doing or reflective of who they were. Reminds me a little of the dark days in the South during the American Civil War, the hangings and other atrocities.
I am having no luck in the direction of finding the perfect or semi perfect entrepreneur/gardener/farmer… sigh. Maybe someone International will want to come to my place, stay here and foster this idea, make it a reality,,, hmm that might work. If you were here for a month or so and that was your main interest, you probably could make it happen. No i am not marketing,, I actually got that idea from another American friend here. Brilliant, if that would be your interest and your passion.. your way of engaging with the world and the place. We could talk.
Granted I am also very busy with real estate, art, equipping the house, meetings yatta yatta and soon I have to head back for family Christmas. Awk ,, i really can’t stay as I love Christmas with family in Canada and the work is never really done in all directions but certainly I have most things completed. I guess I will settle with regular gardener rather than offering a larger opportunity beyond watering plants and pulling off dead leaves unless something comes up that aids in the better model, Time is always short. 🙁 I need to get better at following what has been the established order maybe. OK i will work on that. There are always good reasons for why a community has set up a certain system and i am Nueva here. I do not at all enjoy tipping the apple cart as i like people to like me and i just want to blend in ,,but i have many ideas. 🙂 On that note ,,writing appears to be a wonderful outlet,, don\t ya think. Hope your ideas are in full bloom! 🙂
Here are some pics of some of my kitchen creates for you. Thanks for waiting… 🙂 Took this on my smart phone, yes, i admit this pic could use some enhancing. Green leaves and my own brand of brochette,, raw not cooked but very fresh and cooler for kitchen creates in the tropics. I squirted on a little lime juice. YummY The pollo or chicken was infused with fresh garlic also a light squirt of lime . The bread is whole wheat and very delicious,, you can buy all sorts of breads all over the area and they are absolutely wonderful, The people here bake them fresh sometimes in open air street shops or cart kitchens. Something you will really want to try.
Yummeee : Just a small splat of ready made pasta sauce as i was curious about the flavor of that brand,, then fresh tomatoes, onions, garlic, oregano, basil,, Sauteed the veggies in my new Wok in sunflower oil ,,, Cooked pasta obviously ,, and then added shavings from the local queso ,, cheese on to the top .
The green leaves are topped with mango slices and a squirt, yes you guessed it lime,, Using up my fridge contents. Apple for dessert,sure. Glass of Santa Alicia Reserva a fine red wine, 2014 from Chile… Ahh I can’t complain. Really or I shouldn’t),. (pretty punctuation) Now i must go and find light bulbs /bombilla 250 volts 3a. You have no idea what that entails, 🙂 Bicyclera time.
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ That is a pretty pattern 🙂
Back now,,, that was great fun!!! Go Pro was strapped on and so you will see all in the film and hear about the action and discussions when the camera was off. Good news is that i got the light bulb and a few other items and met some amazing people. Bad news is that i lost the lady who was driving the truck and offered water jugs at $2… I did leave her my email but seemed like less of an adventure to throw my bike in the back of the truck after all my careful considerations and the how tos on how to bike with a pack that i had contemplated..and then just drive to my house with the jug. I do hope she uses my email as I did leave it with her and she said she has a computer. It is not the point of arrival but the journey that counts for me yes, T.S Eliot said it first Brilliant.
The Chain of Events for a Mini Camino
-Staycation ideas for when you can’t always get on the Plane or the Road for whatever reason.
When i was returning a documentary film to my local library, i happened to notice a woman carrying a cup of coffee. She seemed to be friends and possibly a colleague of the main librarian as she was behind the counter,,, a key indicator that differentiates between official vs patron. I wondered where this might lead, both the woman and the coffee conversation. Well i was not disappointed. The coffee, fresh roasted, had come from a market that was just up the road from the library. A moment of routine returns led to an instant food adventure as well as a new pair of black jeans for only $15. I did take up the bottoms as they were designed for a tall not a small and i added a design to the back pocket, accessorized the loops,,, Fun to personalize my fashion experience, identity. . Great add to my closet as i had only one pair of jeans and i was on my way to WORD in London later that week. I was still wearing summer 3/4 pants much to the chagrin and udder horror of fashionistas who pay attention to these things and enjoy this passion. Sorry,,, i am prob. very irritating to you. Try to filter and look at other woman or men that are well dressed and take a lot of time to inform their look. K? I will try to do better but this is not that natural to me, now in my life.
The market was enormous and very well populated on a Sat. afternoon. The produce came from local channels as well as International. I enjoyed the organic kale, basil, and radish ,, all in sprout form. This means that they sell you the live plants set in rich loam. I found out that you cannot put the basil in the fridge, as suggested by the seller, as the leaf is too fragile for cold but the others can be stored this way. I also took a small corner of sprouts and dirt from each and replanted them in my indoor kitchen planter. My micogreens are thriving but if i have to travel that will be the end of those gardens..long story. sigh Here is the dinner that i came up with based on my market visit. Great times !!
Fresh Rainbow Trout cooked in the pan with lime and a light soya sauce add.
Micro greens, kale and the radish sprouts mixed and tomatoes added.
Cucumber slices with leaves of fresh basil, Really good , too.
I also made a smoothie out of bananas, 49 cents a lb, as mentioned on FB page. i added Avocado and juice. They had vanilla beans, but they were costly ,,, would be great in a smoothie.
Side Dish , With all the info out there on social media we must have quite a few E – Aces out there . Might be the new superhero,,,me, i will stick with Iron Man and Men in Black. and P-e-ace.
Button up in a chill.
Vid Clip here
When it Gets Chili (Recipe, Mini Essay on Identity(mi own persp.) Book Review Blend) *Gray scale
Prep Time: 20 mins | Cook Time: 8 hrs | Makes: 1 serving | Difficulty: Medium (Warm colours with a touch of cool)
- 1/4 cup all-purpose flour 75mL
- 1 tsp salt 5mL (remove if you wish)
- *2 lbs Trimmed stewing beef , cut into 1-inch (2.5 cm) cubes 1kg
- 2 tbsp olive oil (aprox.). Or Canola Oil 25mL
- 2 onions finely chopped replaced by 1 onion .
- 4 cloves of garlic minced
- 1 tbsp dried oregano replaced with Italian seasoning mix
- 1 whole cinnamon stick
- Pepper:i used 1 tsp of whole white peppers from Indonesia and 1tsp of smoked, cracked Malabar peppers . Original recipe -1tsp cracked pepper.
- 2 tbsp cumin seeds , toasted 25mL
- 1 cup beef stock 250mL
- 1 cup lager or pilsner beer 250mL
- 2 cans (each 540mL) red kidney beans , rinsed and drained, or 2cups (500mL) dried red kidney beans ,soaked , cooked and drained .Don’t like kidney beans sooo instead i added 1 can of black beans (540mL) +1 cup red lentils -soaked (2hours) , Cook 3 min -bring 2 boil first than cook. Yummy ! Ready to add into the whole now as an ingredient .
- 1 tbsp ancho chili powder or 1/2 tsp (2mL) cayenne dissolved in 2 tbsp (25mL) lime juice.
- 1 jalapeño pepper or chipotle pepper – i changed this to red, yellow and orange pepper strips . 1/2 of each of the 3 peppers .
- The recipe also suggests 2 poblamo or Anaheim chiles, or green bell peppers diced. Hopefully you have some of those hanging around in the fridge,,,I was trying to use up what I had already in the fridge so as to avoid waste and I hoped not to spend too much time in the grocery aisles on a quest for those ultra hot ingredients . You can certainly do that, though, if that is your inter( best) ..
- Sour cream if you are not calorie counting or like a treat. Plain yogurt is a healthier alternative or light sour cream . i did not add these as i found the dish was already very flavorful without this addition.
- * I reduced the beef by about half and added the red lentils .
Get Directions Here
1. In a clean sanitary reusable sac combine flour and beef.
Toss until evenly coated , discarding excess flour mixture ,,,:( Minimize Waste and i reduced the original measure on the flour , here, as i found i wasted too much.
Health matters so do not reuse flour tossed with raw beef. Yikes!
In skillet, heat 1tbsp (15mL) of the oil over medium -high heat for 30 sec. Add beef ,in batches ,and cook stirring if you are using the full amount of meat. Add more oil as necessary to prevent stick Ing. Brown meat.
Transfer to slow cooker.
2. Reduce heat to medium . Add onions to pan and cook ,stirring until translucent. About 3 min. Add garlic , (Italian mix spices ) , cinnamon * a delicious stick* , peppercorns, and toasted cumin. Cook and stir 1 min…breath in the aromas ahhhh 🙂 Transporting 🙂
Add stock and bring to a boil. Relocate to slow cooker stoneware. Add beer ,yep. And plenty of beans . Blend well 😉
3. Cover ,but then, but then,, love to see all the recipes for expression that animate the face,,, including smile, grin,frown…. Lips are the most sensuous part of a person…the reveal or portal for the voice,, Lip reading not only works for the hearing impaired but for the hearing if you miss a word due to external noise. Gifted with A whole reading of facial expression, if you are a reader, works and aids in overall communication.
The Sound barriers or filters to voice volume and tone are seen when pollution rides high or worry of contamination strikes and we dawn a mask.Necessary , no doubt. +__________ (fill in the blank)? hmmm, freedom to choose your covering or oppression based idea? We know and celebrate how many sensors are in the human lips. The hope. Hmm yes, think about it. Dimples are irresistible when seen…as we face the oven elements and cook the ingredients on Low . 8-10 Hours should do the trick. Or on high 4 to 5 hours. Until beef and lentils are tender.
Side Dish …
i have scarred skin and yes we all carry psychological scars, some have more than others unfortunately. This may surface and upend our confidence ,, possibly my new niqab wearing, full and partial face covering , fellow Canadians and new immigrants will teach me, a woman, to cover up so that men ,,and now all people, may not be subject to my ugly or feel offended by my show. Great to have an idea for hiding mi face as i am not a practicing Muslim but it seems like it should work and could be blended into my own thinking through my experience and contact with these women,, as this was indeed the original purpose behind veiling up according to many of the Muslim faith. I have seen the same face cover, though not based on religious faith of any kind, or necessarily made of fabric, used as a hide-away a curtain or screen behind which confidence hits rock bottom and the person has tried, sought to disappear, be invisible. Thanks sisters, fellow Canadians , and those immigrants who choose the face covering niquab , here in Canada for passing me that torch as I blend with you. Brilliant. Celebrate your new life in Canada and the beauty of being one with each other. i hope you stand on guard for freedoms for all. Wish i were more perfect so that i could give something back to you. Love the niqab colors that leave the face open… Thank you.
Ohh but i, of course, have misunderstood the origin, symbolism and reasoning for the niqab face cover,,,,shame on me. Well ,here , at the dinner table , pass the pepper and the islamiphobic label and i will use the one to season my repast and the other to veil thought with that robust hard hitting frame, ( a sticky label) . Sorry for expressing myself with such tasteless ( recipes should be fragrant and inspiring) opinions?.,?.
Back to the kitchen. Where i belong…. *ok i do not really believe that i belong in the kitchen , that is a bit dramatic, yes.* 😉
Add chili powder solution ,jalapeño pepper, and poblano peppers ,if you wish, and stir well. Cover and cook on high for 20 min more and until fresh peppers are tender. Cinnamon stick can be set aside now . Serve with your choice ,voice of garnishes.
I have reduced the amount of sodium in this recipe as first advised in the original recipe under a section called , ” Mindful Moments” ( pg 171). Now Drs and healthcare professionals Repeat and Reconfirm ( the two rs) the message that in North America our diet includes unhealthy levels of salt and refined sugars. Now you get to decide if that applies to you and your food choices. Fun,, There is always room for change.
This book , a review, Healthy Slow Cooker Recipes also includes a section on Basic Beans and how to prepare, cook and or substitute them into recipes,,, with success. The Nutrient info was on the left side of the page spelled out beautifully, for each and every recipe entry, plus a section that classifies the nutrients in terms of what they give back to the body. Eg “Excellent source of vitamin B12, phosphorus, potassium,iron and zinc.”. Finally this book explains the ” Natural Wonders” of Zinc in a well written paragraph at the bottom of the page.
Knowledge enhancement rating ****
Fun Factor ****
Inter(best)ing in terms of possibilities for interacting, altering and diversifying ingredients without compromising flavor , healthy components or sensations ****. Umm ( my perception 🙂
Thank you for dropping by. Please note that the motivation for this investigation of this recipe sprung from
The Timing, Fri. Oct. 9/15 – Jays vs Rangers game , plus following the current issues on that day= Listening and lots happening … keeping the work more light .
The Want: LEt the slow cooker handle the repast while i go out to a local Sports Bar and Restaurant in time to catch the very last part of the Baseball game on 4 big screen TVs along with the crowd. Perfect! or as close to perfect as i could get in terms of fun. Enjoyed dinner out as a treat to end the week and made sure we had enough to eat for lunch the next day,,, budgeting. Two meal for the price of one for two people. We do not eat as much as we used to as we do sit more but we do try to maintain an exercise routine.
The Need: Long drive Sat. a.m. . Running water at the destination point ?? Not sure. Make ahead meal to eat for Sat. Night dinner, Easy peasy,,, the hope.
The Relevance : Experimenting with ingredients from Malabar, Italy, to name a few in an attempt to create a truly international dish based on the known,,, Solid chili Con Carne . Stay in budget and also try not to waste food or spend too much time in the grocery aisles on the quest for the required ingredients. ( mi own view)
” Tasty and chock-full of protein, ” said hubby,,,, my dining partner. *Unscripted *
Future meal plan…. Turkey feast with our families and we had a chance to visit with friends last night …due to preparedness of meal. 🙂
Mi time with mi face..Expressive. for Better and for worse. 🙂
Sent from Paprika Recipe Manager
New Age Mac And Cheez.
This recipe was found while shopping in my local health food store/coffeeshop. The people in the pic, who shared this with me, ended up in conversation with me while at the Check It Out. One thing lead to another , naturally as we were all very excited about a new recipe that also had a healthy content and was not processed. Hoping to teach the main shopper, in my family, about this approach since he has now taken over the shopping and really enjoys this role….;P
Their relationship to food , as a family , involved eating and cooking at home while also engineering the budget to include health food. Grocery shopping was an event that involved the whole family in this instance. This little girl enjoyed the zucchini muffin while out and about with MOM and Dad . She was a lovie and was learning that chores can be fun. Food can be selected carefully and with thought and we have an relationship with food, in this case healthy over processed. Lastly, it can be a food shopping adventure while also spending time together as a family. It is all about perspective after all. Chores are a huge part of day to day living soooo why not, once in awhile, include this frequent and inevitable pass time into a learning experience and an opportunity for quality time. Granted you may not get in and out quite so fast or efficiently but there will be gains in other directions that might not be so measurable. Key is to relax. I am not saying you need to involve the whole family on every chore..and developmental age does apply..you know i love the balance idea and the think through. Have fun with this thought and the design that might work for you and your family.
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces macaroni
Bread Crumbs (Optional)
- 4 slices of bread, torn into large pieces
- 2 tablespoons + 1/3 cup non-hydrogenated margarine
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- 1/4 cup carrots, peeled and chopped
- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- 2 teaspoons sea salt
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Dijon mustard or specialty mustards i.e. lime and honey Dijon or smoked Dijon
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
What You Do:
- In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
Bread Crumbs (Optional)
- In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
- In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
Put it all together
- Preheat oven to 350 degrees. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
If I were to pair this recipe with a book to read during lunch, I would choose The Complete Joy of Home Brewing ,Fourth Edition , Fully Revised and Updated by Charlie Papazian. 🙂 This may lead to the crafting of a weekend beverage that accompanies your next batch of Mac and Cheez during a backyard party. Add a few carrot sticks, fresh green beans, or salad of choice + stewed rhubarb, fresh berries for dessert and an option for water+ ice, carbonated water with lemon or lime slice, or freshly squeezed juice.
My morning read.
“Oatmeal Blueberry Pancakes
Prep Time: 1 hr 30 mins | Cook Time: 0 hr 0 min | Makes: 12 -14 small pancakes | Difficulty: Medium
- 11/2 cups rolled oats
- 2 cups lukewarm milk
- 1 sachet dry yeast (7g/1/4 1/4 fl oz )
- 1 tsp sugar
- 1 cup whole wheat flour, cricket or all-purpose (adjust quantity according to choice of flour. See Internet conversion tables if you have time and the interest for this exploration)
- 1/2 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- Blueberries or apricots and quantities vary depending on the fruit choice. Eyeball this. If using blueberries, use a soft touch when stirring.
- 1 cup+ ‘Isn’t it funny
- 1/2 tsp How a bear likes honey
- 1 tsp each of Buzz! Buzz! Buzz
- 3/4 cup as I wonder why he does !’
- 1 full pkg of A.A. Milne, Winnie The Pooh
1.Mix together the rolled oats and 1 1/2 cups of milk. Stir the yeast and sugar into the remaining 1/2 cup milk. Leave for 10 to 15 min until the yeast is frothy.
2. Combine the flour, salt and stir into the oatmeal mixture. Beat in the egg and vegetable oil. Add the yeast mixture and stir well.
3. Cover the batter and allow to rise for at least 30 min. Then stir in fruit choice.
4. Drop tbsps of the batter onto a lightly greased , moderately hot griddle or frying pan and cook on both sides. Keep warm in a slow oven until all the pancakes are cooked. Makes 12 to 14 small pancakes – enough to serve , with the accompaniments , 6 very hungry people or 4 starving ones.
5. Stir in ‘Isn’t it funny
6. Drizzle on How a bear likes honey?
7. Recover the Buzz! Buzz! Buzz!
8. Sift through the I wonder why he does !’
Enjoy A.A. Milne, Winnie The Pooh ” Serve hot!
Source: kitchen~bookshelf by Diana Terry with a few adds from me. A blend of the excerpt with the communication of a recipe format for a new look that builds on the original without breaking it. 🙂 The Hope.
Book inside of a book and now to the web. The piece is in quotations marks and is respectfully referenced in full here. Copyright @Diana Terry 1983 (Did they ever imagine the web application at this time. Published in Great Britain in 1984 by Macdonald and Co (Publishers) Ltd. London and Sydney
First published in Australia 1983 by Doubleday Australia Pty Ltd.
Excerpt is from Winnie the Pooh that beloved children’s story. Published by Methuen Children’s Books.
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The many circles in which we live. Art bombing the Recipe and the Breakfast in a digital photo. “The Handel on The Plate”. Yes Handel is a reference to classical music.
Sent from my iPad
Christmas EVE 2014
Start with A Light Snack
This light display was courtesy of the Optimists Club and a few of the local businesses, here in our town. We followed the walking trail and also joined the drive through for viewing the display. Spectacular!
OUr Multicultural Feast with an Emphasis on Budget, Time, Taste (Individual and also experimental) . Fresh combined with the Flash Freeze section of the grocery story aided in feast preparations and was a time saver. Objective : Fit in as many tastes from countries around the globe,
Dutch: Gouda Cheese ( Baby Bel)
Quebec: Brie Du Marché and crackers
Japan: Sushi, includes California Rolls.
Ukrainian Style Roasted Garlic in Perogies ( Polish tradition) + Greek yogurt ( substitute for sour cream as it is more healthy) All this is from our local grocery store.
India: Vegetable Samosas from our local grocery store
Canadian ( also means multicultural as seen in the whole list) : Beer and Back Bacon
France: Homemade wine following the Chardonnay grape.
Swiss chocolate thanks to Toblerone.
Germany: Dinkelbrot yeasted bread
Thailand: Pad Thai Spring Rolls
Tried to get Californian sandwiches from a restaurant with that title but it was closed. Sorry . Another guy tried also. We always love the taste of U.S. California was the flavor of choice in this case.
Baked Goods were added by my daughter, gifts given to her by friends.
Veggie tray and cooked spinach: Healthy eating and dare I say Vegan culture ( Please blank out the meats).
Korean: Fresh Kun Man Du and Pickled Radish from a restaurant in Toronto
Listened to Allan Maitland read The Shepherd by Frederick Forsyth a celebrated English writer. We traverse parts of the globe, in a dense fog, as the story unfolds through the eyes of a pilot who is low on gas. Great!
We will probably play Magic when son gets home from work and maybe Civilizations, Videogamer link and watch a little Tv.
Thank you to all those people that are working on Christmas Eve- Police, Fire services, paramedics, Drs. hospital staff, TTC and tech support, radio, news sooo many 🙂 .
In my younger years -high school- I worked on the switchboard , information desk, patient inquiry and locating of the hospital. We each took a shift, part timers, students, next to the full timers so that no one person had to work more than 4 hours in our area. I can tell you although we were not at home the work place, itself and all the hospital staff, made every effort to bring good cheer and a jolly feel to the place. Very few people wanted to decide there was no Christmas even if the sound the ambulance siren rang out in the emergency bay next to the carols playing, tinsel, full wreaths, the big red bows, and the sparkling lights of the tree in the foyer.
In our little department of communicators, students and lifers, we focused on the work that was necessary for the community. The larger unit was the health care professionals of IV teams, diagnostic imagery,blood work, nurses, you know the list.
Honestly, I really enjoyed those four hours as a young teen as it really felt like giving, like being part of something larger than yourself. I had no dependents or mortgages so it was ok. I was a teen and I knew nothing except a focus of peace, the idea of healing next to injury… when you work in the communications department of a city hospital. The predominant colour is not important as the colour of blood was all the same to all who worked in a medical setting. Healing, again was tantamount and good for all.
Tomorrow is the large Christmas dinner with family. Enjoy your Christmas in the way that works for you and your community.
Speedy Tomato Bean Soup for Those Busy Days of Holiday Giving and Healthy Living
Prep Time: 10 mins | Cook Time: 23 mins | Makes: 4 servings | Difficulty: Easy
2 tsp vegetable oil 10mL
3 cloves of garlic minced
2 onions finely chopped
2 carrots diced
1/2 tsp chili powder, curry powder or add saffron 2mL
1/4 tsp pepper
1 can (19oz./ 796mL) tomatoes
2 cups vegetable stock 500mL
1 can (19oz./540mL) black beans, chick-peas. i used black-eyed peas as I had some stocked (great source of protein).
1 tbsp Tomato paste 15mL
1/4 cup Shredded Old Cheddar cheese optional
Sprig of fresh parsley
In large saucepan, heat oil over medium heat.
Add garlic, onions,carrots,chili powder and pepper.
Cover and cook, stirring occasionally for about 8 min. or until onions are softened.
Add tomatoes, breaking up with a fork.
Add vegetable stock, black beans, tomato paste and 1 cup (250mL) of water.
Bring to a boil.
Reduce heat and simmer for 15 min. or until carrots are tender. Ladle into warmed bowls, sprinkle with cheddar (if using) and add a sprig of parsley to each serving.
Source: Off the book shelf and out one of my at home cookbook. -One that I used frequently.Soups and Stews Canadian Livings Best. by Elizabeth Baird and the Food Writers of Canadian Living 1997 .I changed the recipe slightly to add the beans that I had in stock and I also experimented with curry over chili powder and this was tasty. I added the sprig of parsley 2 Tbsp of fresh winter savory. The last ingredient is not shown above as I thought most people might want to stop at the curry. The fusion was nice in my humble opinion. I lightly sautéed the fresh winter savory from my indoor herb garden in the initial stages of cooking.
Madison Press was the publisher of said recipe in said book and they resided in the fine city of Toronto, Ontario Canada. Notice the Food in the 1990s that still comforts us on a cold winter day when we are in a rush. Innovating with taste is the more contemporary add, next to LED tech. 🙂
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Fine Food sensations are linked to agricultural development and economic sustainability in Peru. I thought this model of social, economic and yes, political development in South America would be of interest to many. Hurray for those root vegetables, they offer a healthy and rich source of vitamins and other essentials. The kitchen chemists and culinary artists lead in the revitalization of a country on many levels. The goods they use are straight from the fields as they are also willing to do a little planting, digging and harvesting. The resources grown by local farmers are transformed into elegant and flavorful dishes. I like the way the people work together, both locals and those from outside, to build beyond what is on the plate. Turning up the heat while maintaining a simmer infused with just the right ingredients. Wow. Kitchen semantics. The visuals help to understand, as we relax into the music of the languages offered here, Chinese,English, French and Spanish and the trickle of piano music. 🙂 Brilliant! My favorite parts is how agriculture and culinary art is linked to peace. Nice.
You can also find this Utube channel to watch and hear the conversation around Ebola, Global Warming, the summit in Australia and global economics. This will fill the cupboards and the fridge as food for thought for a long while. Great to read a recipe for constructing a global feast, of sorts.
Eggs to Egg Plants
Crack’n The Hunger Glitch.
(I do not endorse any of the ads that are currently piggybacking on my text in blue) Hope to fix that problem soon. Sorry for the inconvenience.
Prep Time: 5 mins | Cook Time: 7 mins | Makes: 1 serving | Difficulty: Medium
1 eggplant ( pliable, slightly firm but not squishy)
3 Tbsp of olive oil
Blend of Italian seasoning (dried or garden fresh) Basil+Oregano
Salt and pepper to taste
Rinse eggplant in clean water.
Slice into 1.27 cm rounds ( 1/2 inch). Sure 1.3 cm is fine 😉 .
Light brushing of oil on the grill.
Heat and sear each side for about 3 min. until tender.
Flavor with Italian seasoning sprinkled on each side.
Low heat for 1 min. to allow spices to fuse with the veggie.
Add pansy to pretty the repast and also as an edible addition.
1/2 eggplant serves two generously. Use several for the crowd.
You can also use fresh garlic sautéed in the pan. Softened not browned.
Add diced tomatoes and fresh garden herbs of basil or try a little mint.
Olive oil prevents that stick-it-to the pan kind of result.
Adjust quantities depending on numbers. 1 eggplant+1 large beef eater tomato= 4 servings along with main fare.
Source: My Collection: This as the result of an conversation between hubby and I about the semantics of eggplant spicing and grilling. The eggplant wore the pants in the family that day for its good taste.
Prep Time: 10 mins | Cook Time: 35 mins | Makes: 4 servings | Difficulty: Medium
4-6 chicken legs
2 cloves of fresh garlic
Chicken seasoning or fresh cilantro
Exotic: You can purchase mesquite wood chips or other infusions in wood for adding an interesting and delicious innovation to your BBQ concoctions beyond the sprinkle of herbs. You may want to remove the cilantro and follow pkg. directions for smoking the meat by adding the chips to the coal.
Remove the skin on the chicken.
Slit the meat with a sharp knife and insert thin slices of garlic at several points on the meaty side of the leg.
Sprinkle with spice.
Cook the chicken in the oven at 350 degrees for 25 min.
Grill the chicken on the BBQ for 5 min. Meaty side down for 4 and then 1 min on the other side.
Source: Hubbies Hub
Scrambling to Make Breakfast
Prep Time: 9 mins | Cook Time: 3 mins | Makes: 4 | Difficulty: Easy
- 4 eggs
- A splash or two of milk
- 1tbsp butter
- 1/4 cup each of finely chopped peppers in any combination of colours. I used red and yellow.
- 2-4 tbsp of freshly squeezed lime juice to taste.
- Salt and pepper to taste
- You may also add fresh garden herbs. Parsley on the side and as a decoration and or chopped basil to the eggs.
Crack 4 eggs into a bowl (reduce if serving only 2).
Add the milk to achieve the competent colour. If your party would like a more milky less eggy flavor, adjust the milk.
Whip the mixture with a fork.
Add butter to the pan and pour the egg mixture into the pan.
I was listening to Radio CBC, that venerable champion of public broadcasting, this morning. I quickly became ensconced in the doings of Freetown, PEI. Generally, I am not much of an eavesdropper or gossip when it comes to all the he said she saids but when the conversation yields to matters involving a humane egg and poultry farm production, I step closer to the volume button on my satellite radio and give it little twist, yes, up. Thanks CBC for another great human interest story and I will add my bit here.
The farm had been passed on through the generations for just over a decade.(CBC) The farmers had evolved the egg farm: open air, comfortable nesting sights, water fountain facility for the hard working hens and strutting roosters. Their job conditions and on sight residence was the envy of every fowl and fair chicken, globally, both in and outside a union (2 meanings). Imagine, absent were the wire cage cubicles of the store houses of factories that churn out eggs and objectify the egg-layers.
No need for a”Chicken Run” (the movie) and lol animation where the farmer starts to realize the chicken’s are organizing in an attempt at a break out. They don’t have to and can’t , no matter how entertaining the thought is, but we do. In Freetown they have done just that paying careful attention to every detail so that we can get crACKING while remaining cognizant of the living creatures that egg us on during our scrambles.
Their chickens are basking and bearing down as opposed to organizing. I like to think that this practice will supersede the idea of hormone injections that has been bouncing around in the media with regards to animal farms for years. Healthy conditions and amiable living quarters for the chickens also may reduce the risk of the spread of disease, the mutation and transfer of this to humans. How smart is that? I mean the humans not the chickens.
If you remember the old film, Animal Farm watch it again when you have some time as it has a few layers and may still scratch the surface of a few contemporary issues. It is not really for children but more an adult animation. Enjoy! I watched it in my younger years.
The farm scene is very much a part of our present as long as the labs look at soil studies, agriculture and rainwater over the production of synthetic food stuffs or lab grown edibles. Was that the purveyor of the whole rubber chicken prop idea?
How did they perfect the farm function in PEI? Well, they looked overseas to the International standards where the European Union, the United Kingdom is one sample, holds the bar for humane animal farm regulation. These Canadians, from PEI , were learning from each other but also from their global neighbors. Eggcellent! Don’t you think?
Enjoy the recipe, the thoughts and feeling surrounding it. They are my own with town names and details of the EU tie- in from CBC.
I am working on a Canada Day piece and hope to have it for you tomorrow.
I want to welcome all my new FB friends as I try to keep things International as well as part of my physical geography. The concentric circles are indeed more interesting than only one. 🙂 I thought just about everyone likes to eat and this is an International story. Enjoy All!!
Merganser 1 :”What’s with all this talk about chickens and their luxury condos?”
Merganser 2: “Just keep swimming, your jealousy is a bore. Is this not a nice space? How would you like to have to lay on demand? ” 🙂
Merganser 1 “But what will the pigs say? ”
Click below to view recipe.
Click below for recipe.
Project: Easter Family Dinner
Apres Shovel Hearty Cheddar Cheese Soup
2 tbsp butter 25mL
1/4 cup finely chopped onion 50mL
1/4 cup of finely chopped carrot 50mL
1/4 cup of finely chopped celery 50mL
2 tbsp all-purpose flour 25mL
1/4 tsp of dry mustard 1mL
Pinch of nutmeg, and pepper
3 cups of chicken stock 750mL
11/2 cups of light cream or milk 375mL
1/2 cup of beer or milk 125mL
1 1/2 cups of shredded cheddar cheese
Dash of Worcestershire Sauce
Salt to taste.
In saucepan melt butter, cook onion,carrot, and celery for about 5 minutes or until tender, do not brown.
Stir in flour, mustard,nutmeg and pepper; cook for 2, 3 minutes.
Stir in chicken stock;simmer for aoubt 20 min. until vegetables are tender.
If desired, puree until smooth in blender or food processor.
Add cream or milk than beer or milk and bring almost to a boil.
Add cheese; heat just until melted stirring constantly; Add Worcestershire and a little salt.
Serves :< :> :S 🙁 :” :O (6)
Vitamin pills are an added and unnecessary expense if we eat fresh produce.Here, in Canada it is better to spend those dollars in the vegetable and fruit section of your supermarket or farmer’s market (in season) than lay out cash for costly supplements. This was on the news recently and is worth a follow in my humble opinion.
I am exercising my inner discipline by craving carrots over chocolate. So far the results are semi -sweet as the chips, at times, get buried in the dough. I still allow myself cookies on a regular basis. 🙂 I am not worried as I add an extra floret of broccoli to my meal to make up for it. 🙂
Source: My trusty “Canadian Living Cookbook”
Raspberry Almond Holiday Cookies
Prep Time: 30 mins | Cook Time: 20 mins | Makes: makes 3 doz. | Difficulty: Easy
1/2 cup of butter
1 egg separated
1/3 cup of sugar
1/2 tsp vanilla
1 cup of flour
3/4 cup of finely chopped nuts almonds or walnuts or coconut if you have a nut allergy.
1/4 cup of seedless raspberry jam or flash frozen raspberries thawed , mashed with sugar added to taste.
Cream butter , add sugar , vanilla and egg yolk reserve egg whites in a bowl. Beat until blended and light.
Add flour to the mix and stir until well blended.
Wrap dough in wax paper and chill in refrigerator for 20 min.
Set oven to 300 degrees F.
Divide dough into small pieces and roll into balls.
Cover in the egg white and then roll int the nuts or coconut.
Place them on an ungreased cookie sheet and make a round dip in the centre, a kind of pothole in the dough.
Fill each hole with 1/4 tsp of raspberry jam.
Bake for 20min. Enjoy with some Christmas Cheer.
This recipe comes from Gramma’s cookbook and has been in my family for as long or longer than Hobbits have had hairy feet.
This recipe was made as part of the Christmas baking tradition and the cookie share event that took place annually.
The more modern interpretation might be.
In the words of Julia Child, the queen of cuisine and an author, ” I was 32 when I started cooking; up until then I just ate.” I understand this quote got quite a few likes on Goodreads.
Source: My Grandmother’s Recipe
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Chilli Con Carne
Prep Time:50 mins -1hr10 mins | Cook Time: Prep50 mins -1hr10 mins | Makes: 4 | Difficulty: Easy
1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves , peeled
1 heaped tsp hot chilli powder (or 1 level tbsp for a less spicy fare)
1 tsp paprika
1 tsp ground cumin
2 sticks of cinnamon (optional)
500g lean minced beef (I used stewing beef, angus, and veal as I was serving this to a crowd. It was a slow cooker recipe. You can also use lean ground beef)
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
Sour cream and plain boiled long grain rice (optional), or crusty rolls to serve. I would include a green vegetable, steamed spinach as an aside, even though the dish is full of nutrients. I like to go heavy on the greens when I can. This grows to be more of a challenge and an expense ,in winter, to obtain really fresh produce, here. It works to make sure we are adding this to our diet regularly even as the agricultural centres, our source for produce, are now shifted to the warmer climes. Flash frozen veggies are a good way to go if you had a chance to do this for some of the summer produce grown here.
- Prepare your vegetables. Chop your onion into small diced pieces,about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neatly diced pieces. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
Start cooking. Put your pan on the burner over a medium heat. Add the oil and leave it for 1-2minutes until hot (a little longer for an electric stove). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, and slightly translucent. Tip in the garlic,red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5minutes, stirring occasionally.
Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes,until all the mince is in uniform, mince-sized lumps and there are no more pink bits.Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce. Crumble your stock cube into 300ml/ or 1⁄2 pint of hot water. Pour this into the pan with the mince mixture.Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, and add a good shake of salt and pepper.Squirt in about 2 tbsp of tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan.Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot.Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turnoff the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavors to mingle and the meat.
Source: http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne. I have another recipe that is for the slow cooker. It had a few changes and more ingredients. This one looks good also and I will need to try it soon. I think this recipe may also be a little easier if you are in a rush. The Chili warms in the chill of winter. The mix of spices simmered for a period of time makes for an artful aromatic culinary and taste experience. Enjoy the lab that is your kitchen.
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Grilled Asparagus with Smoked Paprika Aioli
Prep Time: 10 mins | Cook Time: 5 mins | Makes: 4 servings | Difficulty: Easy
1 lb of thin asparagus (500 g)
Fresh cracked peppercorns and sea salt.
1 clove garlic, minced
1/2 tsp salt (2mL)
1/2 tsp Dijon mustard (2mL)
1 egg yolk or 1 tbsp of prepared mayonnaise if you worry about eating raw yolks.
Juice of 1/2 lemon or lime
1/2 tsp smoked or plain paprika (2mL)
Pinch of cayenne
1/2 cup of extra virgin olive oil (75mL)
Preheat barbecue to medium high.
Grill asparagus for 4 to 5 minutes across or adjacent to he direction of the grill.
Roll several times until lightly browned.
Transfer to plate add a light sprinkling of salt and cracked peppercorns.
In a food processor, add he minced garlic, salt mustard yolk, lemon or lime juice, paprika and cayenne.
Pulse the ingredients until combined.
Gradually add the olive oil in a steady stream while blending.
To serve, drizzle the asparagus with the aioli. We enjoyed this vegetable with a fresh green salad and glazed smoked ham. Hubby cooked the ham and added the glaze for a delicious dinner for two. Feel free to add more people to your table as time and opportunity allows. Tres Bien!
Source: My Collecion: Pure Food by Christine Cushing
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Carbonnade with Collards
Prep Time: 30 mins | Cook Time: 4 hrs | Makes: 8 servings | Difficulty: Medium
Works in slow cookers from 31/2 to 6 quarts
2tbsp olive oil 25mL
2lbs trimmed stewing beef,1 kg
cut into 1-inch (2.5cm) cubes
3 onions thinly sliced on the vertical
4 cloves garlic, minced
1 tsp dried thyme leaves, crumbled 5mL
1 tsp salt 5mL
1/2 tsp cracked black peppercorns 2mL
2 tbsp all-purpose flour 25mL
1 tbsp tomato paste 15mL
2 cups dark beer 500mL
1/2 cup chicken stock 125mL
2 bay leaves
1 tbsp paprika, dissolved in 2 tbsp (25mL) cider vinegar
8 cups thinly sliced (chiffonade) stemmed collard greens (about 2 bunches)
In a skillet heat 1 tbsp (15mL) of the oil over medium-high heat for 30 seconds.
Add beef, in batches, and cook ,stirring, adding more oil as necessary, until browned, about 5 min. per batch. Transfer to slow cooker stoneware.
Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 min. Add garlic, thyme, salt and peppercorns and cook stirring for 1 min.
Add flour and cook, stirring, until lightly browned, about 2 min.
Stir in tomato paste.
Add beer, chicken stock and bay leaves and bring to a boil.
Cook stirring for 1 min., scraping up all brown bits in the pan.
Transfer to slow cooker and stir well.
Cover and cook on Low for 8 hours or on High for 4 hours until meat is tender. Add paprika solution and stir well.
Add collard greens, in batches, completely submerging each batch in the liquid until adding another. Cover and cook on high for 30 min. until collards are tender. Discard bay leaves.
Source: My Collection The Healthy Slow Cooker by Judith Finlayson. Carbonnade is a Belgium stew. This is the lighter version with collards. if you prefer the original, you can add brown sugar to taste and bacon bits. Remove the collard. Enjoy the choice and this main meal.
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Sweet Potato Coconut Curry with Shrimp
Slow cooker Recipe for fall in Canada or a delicious healthy serving anywhere.
Meals that cook while you are engaged elsewhere. 🙂
Prep Time: 5 hrs | Cook Time: 4 hrs | Makes: 4 | Difficulty: Medium
1 tbsp olive oil 15mL
2 spanish onions, finely chopped
4 cloves garlic, minced or grated.
1 tbsp minced fresh ginger root 15mL
1 cup vegetable stock 250mL
2 sweet potatoes, peeled and cut into 2.5 cm (1-inch) cubes
2 tsp Thai green curry paste 10mL
1 tbsp freshly squeezed lime juice 15mL
1/2 cup coconut milk 125mL
1lb cooked peeled shrimp, thawed if frozen 500g
1/4 cup of slivered almonds, optional 50mL
1/4 cup finely chopped cilantro leaves 50mL
In a skillet, heat oil over medium heat for 30 seconds.
Add onions and cook, stirring, until softened , about 3 min.
Add garlic and ginger root and cook, stirring, for 1 minute.
Add vegetable stock. Transfer to slow cooker stoneware.
Add sweet potatoes and stir well.
Cover and cook on Low for 6-8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.
In a small bowl, combine curry paste and lime juice. Add to slow cooker stoneware and stir well.
Stir in coconut milk and shrimp. Cover and cook on High for 20min, until shrimp are hot.
Transfer to a serving dish.
Garnish with almonds, if using, cilantro and serve.
Source: The Heathy Slow Cooker, Judith Finlayson My Collection
In the days when we had young children, I used my slow cooker for make ahead meals that would cook while I was at work. It was a nice addition to the meals that I would also make ahead, on the weekend, for the freezer. -See Tamara Stimpson’s delicious fare. Her link was posted along ago on this site for your added pleasure.
The children are now adults, times change, naturally, and this slow cooker recipe is now a main meal for a dinner with my over 80, yet still quite energetic, Mother-in Law at her place. You can cook it from home until close to finished and then bring the cooker (portable and not heated on the outside) to plug in where you are serving. The result is a formidable feast, that is ready to serve when hunger strikes. The cooker itself can be removed to act as an instant serving dish. The clean up is simple and easy. Enjoy.
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Carbonnade is a stew served and enjoyed in Belgium. Bacon and brown sugar can be added for more flavour. This is a lighter version of the Belgium dish, rich and meaty with beef, onions and beer. Try either or by just removing the collards, if you so wish. Enjoy
Raspberry Jello Shots
Prep Time: 10 minutes | Cook Time: 15 mins | Makes: 4 servings | Difficulty: Easy
1 pkg of cherry Jello (small size)
1 cup of boiling water
1/2 cup of Raspberry Sour Puss Liquor
1/2 cup of Raspberry Vodka
Add one pkg. of cherry Jello to a medium sized bowl.
Add 1 cup of boiling water and stir until powder dissolves in liquid.
Add half a cup of Sour Puss liquor.
Add half a cup of raspberry vodka.
Add whipped cream and enjoy. (Optional)
Source: University student with a playful sense of things. Shots are a lighthearted complement to life not the definition for a lighthearted life. 🙂 These are really sweet so you would only probably want one as a dessert or for a bit of a treat. Enjoy!
Raspberry (Blackberry) Pecan Dessert Cake
Prep Time: 1 hr 10 mins | Cook Time: 50 mins. | Makes: 6 servings | Difficulty: Easy
3/4 cups of unsalted butter, room temperature
2 cups of brown sugar
2 large eggs
2 tsp vanilla extract
1 or 2 tbsp of water or milk
2 cups of flour
1 tsp. baking powder
1/2 sp. salt
1/4 tsp of baking soda
1 cup or 200 grams of pecans chopped in half’s and in quarters
11/2 baskets or 3 cups of raspberries or blackberries .
Beat butter and brown sugar until light and fluffy.
Beat in eggs one at a time , vanilla then water or milk.
Mix dry ingredients, excluding pecans and raspberries, until blended.
Stir in pecans at the end with a wood spoon.
Prepare 8×11 inch or 20×28 cm pan with a butter rub and a dusting of flour.
Pour into pan and sprinkle raspberries or blackberries on top.
Preheat oven to 350 degrees and bake for 45 min. until toothpick comes out clean.
3G, Guys with names beginning with G brought this recipe to me and I , in turn, offer it up for you. This recipe is fast , easy and delicious.
I added a Wild berry Coffee Cake recipe that originates from the North- “Regional Cooking of Canada” the Canadian Living Cookbook . I found this when I got home as a complement to the Blackberry Pecan cake. More time and ingredients are needed to prepare and bake the wild berry variety but it is nice to have the two choices. Both are delicious and work for many occasions. Thanks to the guys for their initiative and spark in the kitchen which in turn inspired me. I was reminded of the second recipe, below and this also got me into the kitchen to try this out. Dessert was a success!! No disappointment from the family as they enjoyed both round one and two of the servings.
Thanks to the Gs for sending this recipe my way for sharing on the Glitch! Women love a man who knows his way around the kitchen and or the BBQ. 😉 or so I am told. So glad to have hooked this recipe. Thanks again!
Wild Berry Streusel Coffee Cake
Prep Time: 10 mins | Cook Time: 45 mins | Makes: 12-16 | Difficulty: Medium
3/4cup lightly packed brown sugar 175mL
1/2 cup lightly packed brown sugar 125mL
1 tsp cinnamon 5mL
1/4 cup butter 50mL
1/2 cup soft butter 125mL
1 cup granulated sugar 250mL
1 tsp vanilla 5mL
2 cups all purpose flour 500mL
1 tsp baking powder 5mL
1 tsp baking soda 5mL
1/2 tsp salt 2mL
1 cup sour cream 250mL
2 cups berries 500mL
Streusel: Mix together sugar, flour, and cinnamon; blend in butter until crumbly
Cake: Cream butter with sugar until light and fluffy. Beat in eggs, one at a time, then vanilla.
Sift together flour, baking powder, baking soda and salt.
Add to creamed mixture alternately with sour cream.
Spread batter in greased and floured 13×9 inch (3.5L) pan. Sprinkle evenly with berries , then streusel.
Bake in a 350 degrees F (180 degrees C) oven about 45 min. or until tester inserted in centre comes out clean.
Serve warm. Makes about 12 to 16 servings.
Source: well loved recipe book. 🙂
Wailing Baby Bok Choy
2 tbsp of pure virgin olive oil or canola oil.
1 pkg of baby bok choy
3 buds of garlic, finely chopped (increase or decrease according to personal taste)
1 onion finely chopped
Chop bok choy in preparation for cooking. Leave the tips of the stalk behind.
Add oil to the pan and heat.
Stir in garlic and lightly brown.
Add bok choy and onion. Add a little water to prevent sticking.
Continue to stir and cover on medium heat until vegetables are tender, onions translucent, about 10 min.
Serve as a healthy accompaniment to the main meal.
😉 :0 😉 🙁 (Serves a group of 4 very hungry individuals)
Alternatives and Additions.
For the meat lover: Add browned crumbled or sliced sausage (200g) cooked separately and dried of excess fats. Top the stir fried bok choy with meat and serve. Cooked and seasoned chicken slices are also nice to top the bok choy.
For a novel taste: Add raspberries or blackberries (remove onions) Stir raspberries or blackberries in gently during the last few minutes of stir frying. Cook just until warm. Serve.
Experiment with other fruits in your kitchen lab if you dare and to avoid the boredom glitch while cooking(see Manufacturing page of this website).
This recipe was passed to me by a couple of university students who came to share our table. My sincere thanks for this healthy, quick and easy recipe that helps to combat the hunger glitch while injecting a healthy dose of vitamins. They added sausage one night to the recipe for a more filling, complete and tasty main meal. Enjoy irresponsibly!:)
Orange you Glad You Cook with Squash
Prep Time: 15 mins | Cook Time: 1 hr | Makes: 6 servings | Difficulty: Easy
2 acorn squash halved lengthwise (organic is nice for a treat)
4 tbsp butter
1/4 tsp of nutmeg
1 clementine orange peeled and sectioned or 1 orange sliced quartered.
Set oven temperature for 375 degrees F while you prepare squash.
Take halved squash sections and scoop out seeds and stringy bits. 🙂
Spread 1 dollop (tbsp) of butter into each of the hollowed halves of squash.
Distribute 3 pinches, from the 1/4 nutmeg, into each of the 4 hollow halves of squash.
Take two segments from the clementine orange and set into each of the 4 hollows. Alternative: Use 1/4 of the orange slice.
Optional: Add a sprinkle of brown sugar according to taste. Improves taste somewhat but adds to the calories. Great to have choices. 🙂
Cover with squares of foil wrap and place on baking sheet or in covered baking dish without foil in a single layer.
Insert fork into squash to test. Cook until tender 45-50min.
Tips: You can experiment with reducing butter slightly for a lighter fare and eliminating option one: Brown sugar.
Glitch: Wasting away…Solution- Compost as much as possible during clean up. Enjoy alone or share a snack of the leftover oranges or clementine sections. Yum vitamin C. Reuse the foil. Store in a logical place for reuse. Not to be used as a literary device for enhancing character, in this instance.
Glitch: No time for a 50 min. lay over in the kitchen using the oven method. You can use the microwave. Replace foil with a square of plastic wrap and cook hollow side up for 10-15min. until tender.
Post your additions or changes for personalizing the taste. Personally I would love a replacement for plastic wrap that still allows the veggie to steam in the Micro.
Tech tip: The Paprika app is great for managing your recipes on Ipad or mobile phone. Share with others.(Teacher talk :))
Challenge: Find a way to steam veggie in microwave without using plastic wrap.
Split Pea Soup
Souped up Compact Discs
Prep Time: 10 minutes | Cook Time: 1 hour, 45 minutes
1 lb (2 1/4 cups) green split peas
1 large onion, peeled and chopped
2 celery stalks, chopped
1 large leek, chopped
1 large carrot, chopped
1 large clove of garlic, halved
1 herb bouquet*
2 well-rinsed ham hocks
Salt and Pepper
Optional garnish – small toasted croutons (avoid for gluten-free version)**, chopped parsley or chives in the photo it is chives
1. Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts (10cups) of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
- Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.
Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.
If you want, don’t discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup as in picture.
Herb bouquet: 3 cloves of garlic, 4 allspice, 2 bay leaves 1 thyme
Makes 2 quarts. Serves 6.
The infusion of veggies along with the delicious array of spices makes for a delicious taste combination. The ham or vegetarian version makes for a quick hearty supper or apres ski, beach walk or motoring around on chores busy Sat. lunch. You can freeze this soup and then cut into cubes for serving in colder climes. Microwave to reheat or place on medium low heat on stove top.
Indulge yourself! Served in a glass bowl ontop of my antiquated CDs…culinary art. Recycle. 🙂
The Tantalizing Taste of Truffles (Cedrus Chocolara Happicanus) 😉
Prep Time: 20min. + 20 min. in the freezer | Makes: 3 dozen | Difficulty: Medium
• 2/3 cup of soft butter
• 1 egg yolk
• 1 1/4 cups of icing sugar
• 6 squares of semisweet chocolate (36 grams)
• 1 tsp of instant coffee
• 2 tbsp of rum, Grand Marnier, Chambord or your own discovery. Quantities vary according to taste.
• Chocolate wafer crumbs or cocoa
In medium size bowl cream butter until smooth.
Blend in egg yolk and icing sugar.
Melt and stir chocolate over a double boiler. See tips for melting of chocolate to avoid the aggravation of a cooking glitch. Tempered method for melting adds shine.
Add semi sweet chocolate, coffee and rum ,Grand Marnier or Chambord.
Place in sealed container and chill for 20 min until firm for handling.
Drop mixture by tsp onto foil on a flat surface and roll into balls. Once formed roll into cocoa to coat. Store in refrigerator until ready to serve.
I also enjoy this recipe for Raspberry Truffles that takes a little more time but gives you a razzamatazz of a flavor adventure check out the website Taste of Home.
Source: My Collection
Enjoy irresponsibly! 🙂
Prep Time: 30 mins | Cook Time: 1 hr if using oven 15-20 min. in Microwave | Makes: 8 servings | Difficulty: Medium
• 1 large butternut squash
• 1tbsp (15ml) chicken stock
• 2 cups (500ml) of boiling water
• 1tbsp (15ml) sunflower, canola or olive oil
• 1 onion, diced
• 2 tbsp (25ml) grated fresh ginger root
• 3 cups (750ml) carrot juice
• 1/2 tsp (2ml) salt
• freshly ground pepper
• 3 tbsp (45ml) unsalted hulled sunflower seeds
- Preheat oven to 400 degrees F (200 degrees C).
or use microwave for 10 -15 min. See earlier recipe for details.
- Cut squash in half lengthwise. Remove seeds. Place cut-side up on baking sheet. Rub cut surfaces with vegetable oil. Bake in centre of oven for 1 hour or until squash is tender. Cool. Discard peel into compost. Roughly chop squash.
- Dissolve chicken stock concentrate into boiling water. Set aside.
- In large saucepan, heat oil over medium heat; cook onion for 3-4 min. or until softened. Stir in ginger; cook for one minute. Stir in squash and chicken stock; cook for 10min. or until squash begins to break apart. Stir in salt.
- In three batches, puree soup in blender adding 1cup (250ml) carrot juice to each batch as you blend it. Return pureed soup to saucepan. Gently reheat. Stir in pepper to taste. Sprinkle each portion with sunflower seeds to garnish before serving.
Serves 8 :0, :<, :”, 🙂 :+, 🙂 😉 :@
Nutritional Info: 145 calories, protein 2.9g, fat 3.7g, carbohydrates 25g, sodium 307mg, cholesterol 1.4mg, fiber, 5.4 g. and lots of tasty vitamins!!!!
This recipe is from the ‘HealthWise’ series of President Choice Foods and a part of my collection. Enjoy irresponsibly!! 😉
Source: My Collection: President’s choice Health Wise series
Sent from Paprika Recipe Manager
Recipes collected from the Calphalon Culinary Centre during a Parisienne Cooking Demonstration as part of a Winterlicious Event. Bon Apetit
Haricots Vert Provencale
Preparation time: 20 minutes
2 tbsp. olive oil
2 tbsp. shallots, finely sliced
2 cloves garlic, pureed
1.5 lb. French green beans (hericot verts), trimmed
1 tbsp. fresh tarragon, chopped
1 tsp. lemon zest
1/8 cup pine nuts, toasted (optional) or almonds
Salt and pepper to taste
- Heat wok over medium; add olive oil. Sauté shallots until translucent; add
garlic. Sauté 1 minute; set aside and keep warm
- Meanwhile, bring large pot of salted water to a rolling boil. Add haricots vert
(green beans) and cook 1 – 2 minutes, or until snap tender. Remove the
beans from boiling water, drain well, and immediately add to sauce Provencale.
- Add the the herbs and zest; season to taste.
- Sprinkle with nuts; serve immediately
Preparation time: 30 minutes plus bake and chill time
2 cups 35% whipping cream
1 tsp. vanilla
6 egg yolks
1/2 cup sugar (plus extra for boiling)
Preheat oven to 325F
- Place cream in medium saucepan. Add vanilla and bring to a simmer over
medium heat. Remove from heat and steep for 5 minutes.
- In medium sized bowl, whisk egg yolks and sugar until pale.
- Gradually whisk in hot cream mixture.
- Strain mixture through a fine sieve and divide mixture among ramekins or
- Arrange dishes in 13″ x 9″ baking pan. Pour enough hot water into pan
to come halfway up sides of dishes
- Bake custards in a preheated 325F oven until almost set in center and light
golden on top, about 30 – 40 minutes. Remove ramekins from water bath and
set aside to cool
- Once cool, chill for at least 2 hours.
- To serve, sprinkle 1 tsp. of sugar evenly over each custard. Use a blow torch
to caramelize the sugar. Alternatively, place cups on a baking tray; set oven
to broil. add custard to oven and caramelize sugar 2″ away from the top burner.
- Serve immediately with fresh mint / berries.
Herb Roast Fingerling Potatoes
Preparation time: 45 minutes
1 lb. fingerling potatoes
1 tbsp. freshly chopped thyme
Juice of half a Lemon
Salt and freshly ground black pepper
Preheat oven to 400F
- Wash potatoes. Place in stainless steel bowl and toss with olive oil, lemon
juice, fresh herbs and seasonings
- Preheat fry pan over medium heat.
- Add potatoes and lightly sear-but not all the juices / olive oil – reserve this.
- Place in preheated oven and roast until fork tender – about 30 minutes.
- Remove from oven, toss in original bowl of flavorings and keep warm
Endive & Grilled Pear with Roquefort
Preparation time: 20 minutes
Serving Size: 4
2 ears Belgium endive, julienne
2 cups frisee, washed and spun free of moisture
1 cup baby arugula
1 bosc pear, quartered and core removed
1 small navel orange, peeled and sectioned
2 tbsp. fresh orange juice.
1 tbsp. champagne vinegar
1/2 tsp. each salt and freshly cracked pepper
14 cup extra virgin olive oil
4 oz. Roquefort, crumbled
- Whisk together vinegar, orange juice, herbs, salt and pepper in a bowl, then
gradually whisk in olive oil until emulsified.
- Heat grill pan over medium. Add pear quarters and grill / caramelize.
- Remove pears and slice lengthwise.
- Toss the arugula, endive, frise, pear slices and orange sections in the
vinaigrette (use only enough vinaigrette to coat salad to your liking).
- Divide dressed salad among 4 plates. Garnish with crumbled Roquefort.
Check this out! A simply awesome solution to the hunger glitch.
Here is another initiative for healthy eating and recipe collecting. I use both these great resources and I invite you do do the same. Why limit ourselves to one choice, one circle of selection, when we can have two? 🙂 Enjoy equally. 🙂
The next recipe will take the cake. It is from my sister- in- law, who is most skilled in the kitchen especially when it comes to pastries and cakes. She is the diva of cake decorating and cake creations and just a really exceptional person. Maybe some day I will be able to tell her story with her permission. Here is a pic to get you salivating in anticipation.
• 485g sugar
• 295g all purpose flour
• 145g sifted cocoa
• 12g baking soda
• 7g baking powder
• 215ml strong coffee, hot
• 135g unsalted butter
• 158ml buttermilk
• 2 extra large eggs
• 2 yolks
• 5 ml vanilla extract
Preheat oven to 350 degrees.
Grease and flour cake pan.
Whisk sugar, flour, cocoa powder, baking soda, and baking powder together.
Whisk eggs, yolks, buttermilk, and vanilla together.
Melt butter. Add hot coffee and combine.
Add butter / coffee mixture to the egg / buttermilk mixture. Combine.
Add wet ingredients to dry ingredients.
Mix just until combined (there will still be some small lumps in the batter).
Pour into cake pan / muffin tins / loaf pan and bake until a toothpick inserted into the cake comes out clean. I usually check the cake for the first time after 20 minutes. The amount of time it takes will depend on the shape / size of the pan used.
This cake recipe works well for just about any type of chocolate cake!
To make Black Forest cake, cool the cake, cut in layers, and fill with alternating layers of cherry pie filling and 35% cream, whipped and sweetened with sugar (to taste). Ice with chocolate ganache.
• 500 ml 35% cream
• 400g dark chocolate (70%)
Heat 35% cream; melt chocolate on low heat in the microwave. Combine chocolate and cream; stir until completely combined. Allow to cool to room temperature before icing the cake.
This is a healthy and tasty alternative to potato chips that was given to me to by my lovely daughter. 🙂 Granted they are not as easily accessible as that bag of chips in the cupboard. In the event of snack attack: Avoid the cupboard, immediately preheat the oven to 350 degrees F. This gives you time to decide if you really want to dump all those calories into your system or make kale chips for a change. You can also open the window and ponder the fact that obesity is on the rise in North America if you need a breath of fresh statistics.
1. Use Water for washing the kale and another glass for you to drink to stave off unhealthy snack craving while you make the Kale Chips.
2. Thoroughly dry Kale in a lettuce spinner or with a paper towel (recycled after use). If they are not dried really well, they will not bake.
3. Tear Kale into bite size pieces.
4. Lightly drizzle kale with olive oil or Canola oil and sprinkle with seasoning salt.
5. Bake until the edges brown but are not burnt, 10 minutes.
6. Add dried cranberries or blueberries if you have them handy or to change it up at bit.
7. Invite over friends, switch on a flick, enjoy some tunes, engage in a conversation, curl up with a book, tweet, internet surf or whatever your choice as you enjoy your Kale Chips.
Onion – 4
Tomato – 4
little mint leaves
little bit coriander leaves
green chilli – 2
Ginger & Garlic paste (amount needed)
Cinnamon, clove, cardamom, bay leaf, fennal seed and cashew (amount needed)
One cup rice
chicken one cup
Ghee (amount needed)
2 cup water
color powder (red)
Place the vessel (pot in (on) stove, add necessary amount of oil in it. Once oil got heated add Cinnamon, clove, cardamom, bay leaf, fennal seed and cashew after 5 minutes add green chilly with chopped onion.
Mix the blend properly, after few mins add mint leaves,coriander leaves after that add chopped tomato and again mix it well. After 5 mins add ginger & garlic paste and leave it for 5 mins.
Add chicken masala chilly powder, coriander powder, color powder, add 1/2 cup curd add Ghee as required.
After 5 mins make sure it blends properly and add cleaned chicken,
After 5 mins add 2 cup water with salt, leave it to boil.
After that add cleaned one cup rice. Once the blend gets dry add one lemon in it, add Ghee again and mix.
Once water content is reduced get the vessel (pot) down and put some burning coal on the lid for 10 mins. That’s it Hot Briyani Ready !!!
This recipe came directly from the kitchens of India to mine. It is delicious. When I was in India, Bovani made this Briyani for us. Her sister has written it out and sent it over to me now, here in Canada upon my request. Thanks ladies. Enjoy the flavor adventure world. 🙂 Global cuisines really answer the hunger glitch in a large way.
Another healthy and delicious food choice using kale. See her URL below for more environmentally friendly recipes.:)
Therese Kerr’s Berry and Kale Smoothie
PREP TIME: 10 minutes
FREEZING TIME: overnight for banana and berries
NOTE: You can use fresh berries and bananas and just add a few ice cubes to make the shake thicker and cold. Omit yoghurt and add up to 1 frozen banana for vegan.
1 cup coconut milk (or milk of choice)
1 cup almond milk (or milk of choice)
1 cup yoghurt or coconut yoghurt (or use more fruit for vegan)
1 cup chopped kale or silver beet (chard) (packed)
1 cup of spinach leaves
½ frozen banana (coarsely chopped)
¼ cup each frozen blueberries and raspberries
2 heaped tbsp Vital Protein Powder (or other protein powder)
1 – 2 tbsp honey or agave syrup (to taste)
2 tsp melted coconut oil or chia oil
1 – 2 tbsp cocoa powder (add a little more honey or agave syrup if desired), ½ cup strawberries, 1 – 2 tsp chia seeds, 1 – 2 tbsp maca powder, 1 – 2 tbsp Vital Greens Powder
1. Place all the ingredients in the blender and blend on high for 1-2 minutes until well combined.
2. Check to see if it needs more sweetener or liquid and blend again.
3. Serve immediately or refrigerate until needed up to one day.
For more incredible healthy recipes have a look at Therese’s iBook Lunchbox Solutions, for more information click here: http://theresekerr.com/books/lunchbox-solutions/ Enjoy the wonderful flavor of innovative cooking.
Rock’n Moroccan Soup
Moroccan Spiced Chickpea Soup
1/4 cup olive oil
1 large onion, diced
6 to 8 cloves of garlic, pressed
1 tsp cinnamon
1 tsp cumin
1/8 tsp cayenne
1 heaping tsp sweet paprika
1 (14.5 oz ) can chopped tomatoes
3 (15 oz) cans chickpeas, drained and rinsed
1quart vegetable broth
5 oz baby spinach
Heat oil in pot over medium heat. Add onion and garlic until onions are translucent. Add spices and sauté 1 minute. Add tomatoes, chickpeas, broth and sugar. Season with salt and pepper. Stir well. Chickpeas should be just covered with broth. Bring to simmer, then lower heat to low and gently simmer for 45 minutes.
Remove from heat and use potato masher or immersion blender to mash some of the chickpeas in the pot. Stir in the spinach and let heat through until wilted, just a couple of minutes.
Brought to you from Nathalie a member of the book club I attend. She served this in our last meeting. I was not in attendance as I was writing but she sent this recipe out to all. We had it for lunch today. Rock’n!!! 🙂
Refresh: Naturally Flavoured Water
Q Cumber Water
Ingredients: H2 OMG ( Text expression) Clean, clear with a best before date of infinity. 😉
Serves a crowd 🙂 🙂 😉 %)
Directions: Start with a wide mouth pitcher filled with water. Mine was 1 1/2 litres (about 6 cups)
Wash and slice the cucumber , retaining the rind for extra vitamins and flavour.
Layer the slices over the surface of the water.
Chill to taste. This can take up to 20 min. Increase the time in proportion to the strength of cucumber essence desired in the flavour.
Enjoy with friends, after sports or anytime you need some healthy hydration.
Variables: Changing Flavour Values for your Water
You can add a little variety to your H2OMG experience by substituting strawberries for cucumber. I also added a little rhubarb but you can choose. You can have the fruit floating on the top, chill in a glass. Sipendipity you have yourself a nice refreshing drink. You can also remove the fruit floaties, if you find this to be a mild irritant or thirst quenching quandary. Simply run the fruit and water through a sieve to separate the fruit from the water. Remember you have to wait for about 20 min for the glass of strawberry water to be imbued with the essence of strawberry flavour. Adjust according to taste.
While I was in India , I heard that in Japan they have all sorts of naturally flavored waters like these and they enjoy drinking water throughout the day, a healthy practice. In order to add some variety to H20 consumption you add fresh vegetables and fruits. I think it is a very nice idea and a complement to the original lemon slice in water! The drink is truly refreshing.
Here is a website that you might enjoy that takes this to the next level. 🙂
Ingredients: 2 1/2 cups of water.
6 stalks of rhubarb chopped. Remove top foliage and trim a cm off the end portion.
Tbsp of brown sugar. Adjust to taste.
After you have steamed your rhubarb for pie , crisp with strawberries, in my case, or other choice foods, you can reserve the rhubarb water for a tart drink that rivals lemonade.
I had about two cups of the juice left over from steaming the rhubarb.
I then poured the stewed concoction through a sieve retaining the water and some of the fibrous bits as I like the added vitamins and I do not mind the pulp. 🙂 You can filter it to a finer liquid if you wish using a finely meshed sieve.
I then added two tablespoons of brown sugar. Sweeten to taste.
Tonight we will see if this goes well with a shot of vodka. I guess I will need to make the pitcher version for the folks. 🙂
Sure! It is Sat. night but don’t drink and motor boat or drive. 🙂 Sincere thanks and stay safe while you party hearty.