March 6th, 2010
korey & anne having lots o fun
Anne and I had a blast at ATV this morning with our apps for the big night. Anne not only went above and beyond with her recipes but the decor was outstanding. I have to let you know, she did all of it and went to the trouble to phone around to find old reels and film strip. The biggest bonus feature was that it was PURPLE!!! And her sweater was purple, my dip was purple, Lianne’s eyeshadow was purple…it was meant to be. We joked that we really didn’t care about the food it was all about the beautiful set. Well it is always about the food for us but it was great to enjoy our morning so much.
take one!!
On the menu today: Anne’s Spatzle, Duck Confit & Canadian 3 year old Poutine
the spatzle looks like french fries assemble them into oven proof ramekins
and Korey’s Roasted Grape & Artichoke Dip
Martini a l'Oscar
I absolutley do everything possible to not throw food into the garbage and it often results in some interesting . This dip can be made with cream cheese or chevre…it turns a pretty purple around the roasted grapes. The juice from the grapes is fabulous added to spaghetti sauce and a little splash to the vodka martini garnished with Canadian blue cheese stuffed olives.
Thanks to
the Mayfair for loaning us the gorgeous film and reels. There is a screening of the Oscars on Sunday night…how fun is that.
Enjoy the show and happy cooking:)
Tags: appetizers, artichoke, ATV Ottawa, Canadian Cheddar, duck confit, lemon zest, martini, Oscar food, party food, raosted grapes, reel, spatzle poutine
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March 5th, 2010
form into a ball
My husband Liam feels the need to order pizza almost immediately after a dinner of soup, salad and biscuits. Personally, I love it! This buttermilk biscuit recipe comes from my mom and it is super easy and versatile. You can add shredded cheese or veggies. We have a Tumeric, Flax and Pepper Biscuit that you can try as well! The house smells amazing while they bake.
roll to 1/2-inch thick
cut into fun shapes...we love the crazy in between pieces!
.....bake and enjoy!
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March 5th, 2010
- a board full ‘o goodness
Inspired by the Dairy Farmers of Canada 2010 Milk Calendar
Maritime Seafood Chowder except my kids won’t eat fish! The recipe shows you how to substitute chicken and thyme for the dill. I added extra veggies and doubled the recipe! Super for sunday night dinner with homemade tea biscuits( I’ll post that next). Don’t forget the thermos lunch the following day.
- Creamy Chowder….
Tags: carrots, chicken, chicken broth, dairy farmers of Canada, lunch, milk, onions, peppers, potatoes, simmer, simple, soup, thermos, vegetables
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March 1st, 2010
Snickerdoodle cake...delicious with caramelized apples
“Oh Snickerdoodle” the flustered Betty curses as she accidentally adds the baking soda to the milk instead of the dry ingredients!
“What does that mean mom?” asks Jane
“ummmer uhhhh-Snickerdoodle? oh It means delicious in ancient English”
Who knows what snickerdoodle means or where the name came from, but let your imagination run wild with how it came about. After reading the recipe it seems like a bit of a baking experiment that may have turned out to be the best white cake ever. My mom made this for us as kids and now I really enjoy making it for my family. Everytime I tell them a different story about what snickerdoodle means:)
Tags: butter, cake, cream of tartar, dessert recipe, eggs, freeze, milk, simple easy fun, snacking, snickerdoodle, sugar
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February 27th, 2010
Pistachio crusted chevre and medjool date bites....
There’s a new caterer in town!! Janet and Gil Roberge with Zest catering. Love the name-love the food. Lucky Ottawa:)
Roasted tomato and arugala pesto on polenta squares
Tags: accomodating, apps, arugala pesto, caterer Ottawa, efficient, flexible, janet and gil roberge, Parmesan, polenta, reasonable, restaurant-style, roasted tomatoes
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February 26th, 2010
We love our Ontario apples but they often become a little soft at this time of year so we make a lot of apple sauce and caramelized apples which are delicious on white cakes, ice cream & frozen yogurt or just on their own. What ever you do, just don’t throw them out!
CARAMELIZED APPLES
1 tbsp (15 mL) butter
6 Ontario apples, peeled, cored, diced
1/4 cup (50 mL) brown sugar
1 tsp (5 mL)cinnamon
1/4 tsp(1 mL) nutmeg
In large saucepan over medium-high heat melt butter, toss in apples and cook until slightly softened, about 8 minutes. When liquid begins to release, add brown sugar, cinnamon and nutmeg, stir and simmer until sauce thickens! Enjoy & happy cooking:)
Tags: 30 minutes, apples, dessert, easy, fast, nutritious, Ontario, toppings
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February 13th, 2010
In addition to our own foodthoughts, we rely heavily on good resources, information and ideas from marketing boards, cookbook authors, foodies and food writers so that we can interpret and pass the best ideas on to you!
After attending Dr Richard Beliveau’s seminar on “Cooking with Foods that Fight Cancer”, I had a renewed interest in looking at food as pleasurable medicine. Everything we eat has a direct affect on our bodies either positive, negative or a little of both. As a healthy person who understands and consumes nutritious foods, I try not to worry too much about the little indiscretions but I have been trying a little harder to squeeze in that little bit of nutrition into the less virtuous foods to offset my indulgences.
Here are a few delicious and easy apps and recipes that are both tempting, indulgent and good for you.
Walnuts are the topic of conversation for today. Walnuts have a significant amount of Omega-3 fatty acids that are known to help lower cholesterol and help reduce the risk for heart disease, cancer, stroke, diabetes, high blood pressure, obesity and clinical depression. By eating a handful of walnuts each day (about 8 -10 walnut halves) you are getting the omega 3’s that you need along with the feeling of happiness in your belly.
When buying walnuts look for California or US on the packaging.
California walnuts are harvested between August and November each year and then stored in temperature-controlled environments and shipped on demand, year-round, thus ensuring a sweet mellow flavour. To keep them from becoming bitter store walnuts in an airtight container in the fridge for up to 6 months or freezer for up to 1 year.
I love to set out my walnut halves and then think of the 100’s of ways that I can simply add them to my meals and snacks that day.
I have to admit my favourite is:
smooth and crunchy-love it!
4 squares dark chocolate broken into 8 pieces to eat with 8 walnut halves. If I am happy with my snack I stop looking for other foods so while it may seem a little indulgent it’s really not! You could even melt your chocolate in the microwave and dunk it, but I like the crunchiness and the chocolate melting in my mouth
Other little taste treats to effortlessly assemble:
Nutty Cheese Apple Crunch
Arugala, Blue Cheese and Walnuts
Arugala topped with a nib of blue cheese and half a walnut pressed in to the cheese topped with freshly ground pepper
Ok the possibilities are endless and I would love for you to share some of your simple recipes with walnuts or how you liked my ideas! I’ll share your ideas with my foodthought group and on twitter.
Happy Cooking !
Tags: antioxidants, apple, apps, arugala, blue cheese, chevre, chocolate, chopped, crunchy, freezer, ground, honey, omega 3, pantry, toasted walnuts
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February 13th, 2010
Today I am thinking about Dates.
Pitted Medjool Date
We recently received an information package on Medjool dates from Bard Valley (which is the desert on the California –Arizona border) that is very interesting and informative for many reasons.
1. I didn’t realize the history of Dates in North America
Date stones have been found in Egypt that date back to 4500 BC making dates among the earliest cultivated foods. They came to North America in 1927 when a doctor from the Bureau of Plant Industry traveled to Morocco to save the Medjool date variety from extinction! 65 years later six of the original plantings are still producing over 90 KG of delicious treats in Bard Valley.
2. They are incredibly nutritious.
Medjool dates contain even more beneficial plant compounds (polyphenols) than Blueberries! Only 2 dates provides 2.7 grams of dietary fibre more than 10% of daily requirement. They are also a source of magnesium and have 187.5 mg of potassium so you can eat and feel like that magical food is doing your body some good!
Buying: you will find BV Medjool dates year round.
They should be shiny and plump with only a little wrinkle to their skins.
Avoid broken or cracked skins or skins with crystallized sugar on the surface.
Store in pantry for up to 3 weeks in refrigerator up to 6 months and freezer up to 1 year.
Cooking tips:
5-6 Medjool Dates will yield 1/2 cup (125 mL) chopped dates
Place dates in freezer for about an hour to make them easier to chop or slice
Rinse dates in very cold water before putting them through the food processor, they will chop better and cleanup will be easier
Plump them up in a little warm water for a few minutes if they are looking a little dry
Ok now the fun part! Eating and playing with dates:
Here are a few delicious and easy apps
The first has been happening at dinner parties that our group of friends has been attending for a few years because Rebecca Hollingsworth watched Surreal Gourmet on Food Network make them.
It’s Parmesan Stuffed, Bacon Wrapped Medjool Dates-how could they be bad?? They are actually ridiculously easy and yummy. I have also tried making then with Proscuitto and they are equally good and less fatty. The choice is yours:
Oh MY!
Medjool Dates
Canadian Parmesan Cheese
Bacon or Prosciutto slices
Preheat oven to 450F. Slit all dates lengthwise and remove pits. Stuff each date with Parmesan cheese and wrap a thin prosciutto strip around each date. Broil until cheese bubbles and bacon is cooked, about 15-18 minutes. Serve warm.
Even speedier no cook equally delicious ideas from the BV Date growers
That have no measurements, because they’re all very forgiving–the idea is to use what’s on hand, and inspire your own creativity: You’ll notice that we are tying in the Omega 3 rich walnuts from yesterday’s blog! Enjoy your dates and happy cooking!
decadent!
Medjool Dates
Cream Cheese
Walnuts
Dark chocolate, chopped
Line a tray or large plate with wax or parchment paper. Slit all dates lengthwise and remove pits. Melt chocolate in a bowl set over simmering water or in a microwave for about 1-2 minutes. Remove the chocolate from heat just before it is melted, and stir to finish melting completely. Stuff each date with a walnut half and then roll each date in melted chocolate. Place on paper, top with a walnut piece and chill until set. Store in an airtight container for up to three days. Slice in half to serve.
Tags: antioxidants, apps, bacon, cheese, chocolate, desserts, easy, fibre, Medjool Dates, Parmesan, quick, walnuts
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January 27th, 2010
Cheesy Strong Mouse Rebecca laughed so hard it was contagious, that nervous laugh that could have been a cry….now all they want is “strong cheese”! Note: maybe preview before showing the kids!
Tags: cheese, eat more cheese, mouse, strong
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