Grandchildren Make Life Grand!

Writing this cooking blog and sharing our recipes with everyone has truly been a heart warming experience for me. I have searched out all our favourite recipes and now have them in one location – that’s a feat in itself. But, it has also allowed me to explore many new and exciting recipes - recipes for the health conscious, recipes using ingredients in season, especially the garden. It has been a journey and a commitment but it has also been fun. I hope you have enjoyed the recipes and my little stories about life.

“Life is like a box of chocolates…you never know what you’re gonna get” by Tom Hanks is one of my favourite quotes. Life with grandchildren is truly the sweetest reward ever! The best part is watching them grow, learn and laugh. Our family has been truly blessed!

I was initially inspired to write this blog for two reasons – to practice my writing skills and to share moments of my life with everyone. But over the past year, I realized that it also allowed me to share many parts of my life and to pass onto my grandchildren a legacy of family traditions like cooking and celebrations that make life beautiful.

Keep your kitchens warm with love……Sincerely, Gloria

Recipe #52 Fresh Pear Pie

Ingredients:

Classic Pie Pastry for one 9 inch double-crust pie. I used the Perfect Processor Pastry

Filling:

1/2 cup granulated sugar

3 tbsp all-purpose flour

1/4 tsp salt

1 - 2 tsp ground cinnamon

6 pears (about 6 cups)

1 tbsp unsalted butter

1 tbsp freshly squeezed lemon juice

Topping:

1 tsp half&half

1 tsp sugar

Instructions:

1. Preheat oven to 425 degrees F. Prepare pastry using method listed below. Line a 9 inch pie pan with bottom pastry

Filling:

2. In a large mixing bowl, combine sugar, flour, salt and cinnamon. Set aside.

3. Peel, core and dice pears into small pieces, about 1/4 inch thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.

4. Spread pear mixture into pastry-lined pan. Dot with butter. Cover filling with the top pastry and flute the edges. Cut slits in top pastry to allow steam to escape.

Topping:

5. Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 tsp sugar.

Bake:

6. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until pear juices are bubbling and the crust is a golden brown.

Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over browning.

7. Remove from oven. Cool on a wire cooling rack before cutting and serving.

Perfect Processor Pastry

• 3 cups all purpose flour


• 1 tsp salt


• 1/2 cup cold butter cubed


• 1/2 cup cold lard or shortening cubed


• 1 egg


• 2 tsp white vinegar


• Iced water
  


• In food processor combine flour and salt, process to mix


• Using on/off motion, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces


• In measuring cup, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup. With motor running, add egg mixture all at once; process just until dough starts to clump together. Dot not let it form a ball.


• Remove; press together into 2 discs. Wrap and chill for at least 30 minutes or for up to 3 days, or freeze for up to 3 months.


• Let cold pastry stand for 15 minutes at room temperature before rolling out.

The Fresh Pear Pie recipe can be found at the following website: http://thebakingpan.com/

The Pastry Recipe is taken from Canadian Living's Deserts by Elizabeth Baird and the Food Writers of Canadian Living Magazine.

Special thank you to Mary Catherine of SunLife for sharing her lovely fresh pears with us. It was perfect timing!

Recipe #51 Simple Beet Salad

Eating from the garden is coming to end but I think we saved the best for last or maybe we don't want the season to end. Whatever the reason, this week we roasted beets on the BBQ for about 20 minutes or until tender when pricked with a fork.

Ingredients:
5 or 6 large garden beets with tops cut off but leaving just a little so the beets do not bleed.
Wash thoroughly and rub with olive oil.
Place on the BBQ for 20 to 30 minutes. Let cool a little.
Using rubber gloves, peel the beets and then shred them using a grater.
Add 2 tbsp olive oil, 2 tbsp aged balsamic vinegar ( we used modena 15 year old from Italy), salt & pepper to taste.

This will keep in the refrigerator for up to one week.

Thank you to Brenda Smythe of Tavistock for sharing this beautiful way to enjoy beets. And thank you to her sister Debbie who added a few more ingredients to her beet salad - she added roasted walnuts drizzled with honey for a little extra zip to the salad. I will save her suggestion for another family get together.

Keira's 2nd birthday!!

This week we celebrated our granddaughters 2nd birthday. When everyone asked her how old she was - her reply would be "doo" and she calls herself KiKi! She certainly melts the hearts of all those around her.

The birthday meal included all her favourites - BBQ chicken legs, baked potatoes and corn on the cob! Pretty healthy eating for a 2 year old. And she loved her special birthday cake made by her Mom. It decorated in Dora, the explorer theme and what a suprise for her. Her eyes just sparkled as she blew out the candles. Another precious moment to remember!

Hope you enjoy the pictures too!

Recipe #50 Butternut Squash Soup

Ingredients:
5 tbsp butter
2 1/2 cups peeled, diced butternut squash
2 cups chopped leeks
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 tsp dried thyme
1/2 tsp dried sage leaves
5 cups low salt chicken broth
1 1/2 cups apple cider, divided
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large pot over medium, high heat. Add squash, leeks, carrot and celery; saute until slightly softened about 15 minutes. Mix in apples, thyme, and sage. Add chicken broth and 1 cup cider; bring to boil. Reduce heat to medium low, cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot.

Season to taste with salt and pepper.

Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider.
(Soup and cider cream can be prepared 1 day ahead. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Cover cider cream and chill. Bring soup to simmer before continuing)

Mix whipping cream into soup. Ladle soup into bows. Drizzle with cider cream. Top with chives and enjoy!
This is an excellent starter for Thanksgiving dinner!

Page 99, The Bon Appetit Cookbook by Barbara Fairchild

The joy of cooking with fall garden vegetables

The joy of cooking with fall vegetables allows everyone to enjoy healthy fresh foods. The key is to fill your kitchen with ingredients that are in season. Choose items like butternut squash, corn or peaches - these are the garden August crops for this area of Canada. For example, Butternut squash is so simple to prepare and filled with wonderful nutrients. And its tasty - so try something new today! Just cut in half, drizzle with olive oil and bake for hour. MMM delicious.

Cooking is one to way to relieve the stress of the day. Take your mind off the day's work and immerse yourself for an hour or two in the kitchen. It will make you feel better and your family will be eating a healthy delicious meal tonite!

Planning ahead is another way to avoid stress. Plan for meals that can be made ahead of time. Always use a a menu planner for the week. Keep a list for shopping and food preparation. Make life easier for yourself by following a few simple tips - some are old and some are new but always remember to enjoy the foods in season!

Recipe #49 Aunt Renee's High Fibre Bean Salad

Dressing:

1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp fresh lemon or lime juice
1 clove fresh garlic minced
fresh black pepper
a little salt to taste

Ingredients:

1 cup diced fresh tomatoes
1 cup diced cucumber
1 cup chopped peppers (I used our garden variety)
2 cups blanched fresh garden beans cut into 2" pieces
1 19 oz can of Primo mixed beans
1 15 oz can white beans
1 tbsp fressh dill and/or parsley


Thoroughly rinse and drain beans and toss with remaining ingredients. Add the dressing and chill about 1 hour before serving. Can be made a day ahead too.


Calories for 1 cup is only 160 cal and fibre is 11.2 g
Thank you Aunt Renee for sharing this healthy choice. It was a great addition to our buffet.

Matthew's Baptism Day - Sunday, August 15th, 2010

Today was a beautiful day for the baptism of Matthew Edward Pallant. The ceremony took place at St. Peter's Basilica in London, Ontario. His Aunt Andrea was honoured to be his godmother as was Uncle Phillip to be his godfather. It was a time to celebrate with family and friends.

The heat and humidity were unbelievable on this day but the beauty of the cathedral kept everyone in awe. After the church ceremony, we all went back to Kristel & Andrew's home - which thank goodness has air conditioning. All the babies stripped down to diapers and cooled down. Within the hour, everyone was cooled off and then we enjoyed a wonderful extravaganza of food. The buffet supper included pulled pork, potato salad, coleslaw, bean salad to name a few and to sweeten the day we enjoyed mouth watering chocolate cupcakes decorated with blue crosses for the special occasion.

Our little Matthew slept through most of the day - a prince for the day!

Recipe #48 Lasagna - loved by most!

Ingredients:
12 lasagna noodles, cooked and cooled
4 cups of shredded cheese, mozzarella and monterray jack
1/2 cup finely grated parmaesan cheese
4 cups of your favourite sauce

Meat Sauce

Saute chopped onions and garlic in olive oil. Add some finely chopped fresh parsley, 1/2 cup chopped celery and/or green peppers and cook over medium heat until the mixture turns golden brown. Then add about 1 pound of lean ground beef or chicken and cook over medium heat until meat is browned. Season to taste adding salt, pepper, basil, oregano and little crushed chilies.

Slowly add 4 cups of tomato juice and 1/2 cup tomato paste. Let simmer for about 2 hours on low heat, stiring occasionally.

Assembly:
Cover the bottom of a 9 x 12 baking dish with sauce. Then a layer of noodles, more sauce - about a cup and a cover with a cup of the cheese mixture.

Continue in the same order - making 4 layers ending with cheese on top.

Bake in a 375 degree oven for about 35 minutes. Let rest about 5 minutes.

Serve with your favourite crusty bread and a fresh salad.

Other variations:
For the veggie lovers, omit the meat and add layers of zucchini or eggplant. Use your imagination and add the ingredients that your family likes too! There are many combinations that make wonderful variations to this simple but good food choice.
For cheese lovers, use variations of cheese, like old cheddar, provolone, brick or white cheddar.

The importance of passing down traditions......

The passing down of traditions is important for everyone but especially children. Children learn by example from their loved ones - parents, siblings, relatives. At a very early age, children mimic the behaviour of society and begin learning. For example, the very simple tradition of sharing time at family dinners demonstrates how the sharing of food has been passed on for generations.


We celebrate birthdays, anniversaries, achievements, milestones and many other special times in our lives. These are traditions of celebration are passed onto our children. Children learn how to behave during these times when families and friends join together to celebrate. Cake is often the highlight of the event. But all the food we choose to serve becomes traditional, the sharing of our favourite foods, the comfort foods that we all love. I hope you have shared special occasions with family and friends, especially if you have children in your circle.

Recipe # 47 Zucchini Bread

Ingredients:

3 cups unbleached all-purpose flour
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
2 large eggs
l large egg white
1/3 cup canola oil
2/3 cup unsweetened applesauce
1 1/2 cups grated zucchini
1 tsp vanilla extract
1/2 cup chopped walnuts, toasted (optional)

Directions:

Preheat oven to 350 degrees Coat 2 standard size (9 x5 in) load pans with nonstick cooking spray and set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, cloves, allspice and mix well.

In a medium size bowl, lightly beat the eggs and egg white with a fork. Add the oil, applesauce, zucchini and vanilla. Stir together, then add to the flour mixture, and stir until blended. Do not overmix. (If using walnuts, they should be folded in just before putting mixture into baking pans.

Pour the mixture into prepared pans. Bake for 50 to 60 minutes or until a sharp knife inserted in the centre comes out clean. Cool in the plan on a rack for 10 minutes. Remove the loaves from the pan and cool completely before slicing.

Recipe makes 32 slices. Each slice contains approx 96 calories, 3 grams fat, 130 milligrams cholesterol, 130 milligrams sodium, 16 grams carbohydrate, 2 grams protein and 1 gram fibre.

Thank you Kristel for providing Mom with this excellent recipe and for helping me use my zucchini's from the garden.

Meet the Chord Spinners from St. Jacobs!

Today I would like to introduce you to the Chord Spinners, a harmony chorus from St. Jacobs. I joined this chorus in January 2010 (I am the short one in the front row). "Music is food for the soul" and this chorus has plenty to offer - I love being a part of the group and look forward to our weekly practices and performances.

Each year at the annual meeting, the chorus shares many wonderful foods at a pot luck dinner. Our supper consists of scrumptious home-cooked and delicious appetizers, salads, entres and the yummy desserts are to die for. What a treat that night is - not a good night for counting calories but it sure is fun.

This chorus sings for nursing homes, retirement parties, Christmas concerts and performs twice yearly in competition.

Recipe #46 Strawberry and Spinach Salad

Ingredients:

2 tbsp sesame seeds
1/2 cup fruit sugar
1/4 cup vinegar
1/4 tsp Worcestershire sauce
4 cups fresh spinach
1 tbsp poppy seeds
1/2 cup olive oil
1/4 tsp paprika
1 tbsp onion, minced


Mix first 8 ingredients together. Slice strawberries, add to spinach, pour dressing over spinach, let sit 10 to 20 minutes before serving. This will allow the mixure to mellow.

Keep your heart healthy with nuts and seeds

According to Consumer Reports on healthy choices for your diet, nuts and seeds are high in phytosterols - a substance that can lower your cholesterol - naturally.

I support eating habits that can keep us healthy in a natural way, so keep this in mind when planning your next meal. Adding nuts or seeds to your favourite salad will make it a little extra special. Human beings like routine and we can get that way with our eating habits - so don't forget to switch up now and then and suprise your family or loved one - whoever you might be preparing meals for.

Here are a few suggestions for adding nuts and seeds making the dishes a little extra special.

1. Add pecans, oranges or peaches to your green salad

2. Use pine nuts when making pesto

3. Sprinkle pumpkin or sunflower seeds on your fresh spinach salad

4. Use pstachio nuts in your favourite biscotti recipe

Keeping your self and your family healthy by providing nutrious foods is one of the keys to longevity - so eat natural foods and live longer.

Good health doesn't have to be complicated or expensive, just keep your choices simple.

Recipe #45 Peach Crisp

Ingredients:

10 - 12 ripe peaches
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup cold butter, cut into cubes
1 1/2 cup large flaked oats
1 tsp cinnamon


Preparation:

Wash peaches and cut a small x on the top of each peach. Place peaches in a pot of boiling water for 1 minute. Remove peaches with a slotted spoon and transfer to a bowl of ice water. Gently peel the peaches and cut into large chunks. Place in a 8 x 8 in baking dish.


Using a fork mix flour and cinnamon with brown sugar and butter until the mixture resembles cornmeal. Then add the oats. Take 1/2 cup of the mixture and toss into the peaches. Cover the peaches with the remaining mixture and pat down lightly.


Bake for 40 to 45 minutes at 375 until top is golden brown.


Serve cold or warm. Add whipped cream, ice cream or frozen yogurt!

Visiting with relatives

This summer we travelled to New Liskeard for a baby shower to welcome Mikaela - daughter of Michelle & Josh - first granddaughter for Colette (Kern's sister) and Jack.

The boys went fishing while I enjoyed an afternoon with the girls. Great time was had by all - thank you for all the northern hospitality!

The food was great at both places - the girls enjoyed their favourites and the boys enjoyed the outdoors and cooking up some fresh fish.

Finding a simple, quick and delicious desert is so easy when all the fresh fruits of summer are available in our local super markets. Everyone enjoys homemade deserts, so join in and make your loved ones happy.In June and July, strawberries and raspberries add colour, flavour and taste to salads and desserts. By the end of July, the peaches and blueberries are in season too! The fruits of summer are as welcome as the sunshine, so don't miss out!

BBQ Season is here!

"Schools out for summer" is more than just words to a song. Its actually true and with it brings a host of reasons to celebrate. Kids want to swim, camp, bike and as parents we need some quick meals to feed hungry appetites.

In my book of recipes, both written and memorized, I want to share more quick and innovative ideas with you. Hot dogs and hamburgers are staples but try this week's recipe for a change up. Its not expensive and can be ready ahead of time. Just remember to take it out of the freezer on the day you intend to serve it.

I can't actually believe I am at week 44 of 52, so my selection of favourites is getting down to my absolute favourites because there are only 8 more recipes to complete my project.

If you are a regular reader and would like to request a particular recipe be included, please email me and let me know. I would be very happy to include it in my book. Pictures are welcome too!

Thank you to all my supporters so far - it has been rewarding and challenging but most importantly it has been a labour of love. Thank You everyone!!!

Recipe #44 Marinated Flank Steak

Ingredients:

3 to 4 lb flank steak

Fresh minced garlic

Chopped shallots

Balsamic Vinegar Dressing (Our Compliments is the best)

Fresh ground pepper

1 tsp Club House cajun spice

1 tsp Club House roasted garlic and pepper spice

Preparing the meat:

Rub the steak with the spices, then put in a large freezer type plastic bag - add balsamic vinegar - seal bag and work the mixture into flank steak.

Freeze for up to 6 months.

For best results:

Take flank steak out in the morning and keep refridgerated

1 hour before cooking, keep meat in the marinate and bring to room temperture

Towel dry the meat and sprinkle with coarse sea salt

Start BBQ to high

BBQ steak on the upper rack

7 minutes on one side with lid closed, then 8 minutes other side

Remove from BBQ and lightly tent with tin foil and let rest for 10 minutes

Cut meat cross grain on an angle

Enjoy!

Recipe #43 BBQ Corn Salsa

Ingredients:

4 cobs of corn

1 large red pepper diced

1 cup chopped celery
1/2 cup red onion diced

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

Sea Salt and fresh gound pepper to taste

Zest and juice of 1/2 lemon and 1/2 lime

Husk the corn and rub with a 1 tbsp olive oil. Grill on BBQ - medium high for about 10 minutes. Cool before removing niblets. Add the remaining ingredients. Add lemon and lime juice and season to taste.

Cover and refridgerate for at least 2 hours. Serve with your favourite fish, chicken or seafood.

Adding zest..........

The zest and juice of lemons and limes can add a refreshing touch to fresh salads, seafood or fish main dishes and the sparkling drinks of summer. This is the time of year to enjoy the wonderful foods of summer - at camp, the cottage or just a simple picnic by the lake. Pack a lunch and get outdoors to enjoy the summer season - the warm weather is the most inviting time of year!

We spent the last few days on Lake Nosbonsing - the sunshine sparkling on the water - the fireworks of Canada Day - the laughter of children splashing in the lake! It was a very relaxing few days and of course it was highlighted by wonderful food - have you ever tried roasted garlic on the BBQ, melted brie with home-made hot pepper jelly on rice crackers - mmm good!

What makes a recipe unique?

Creating new recipes requires a passion for flavour, love of food and the ability to put new ingredients together. Following a recipe provides a guide to producing beautiful meals pleasing everyone. And so, making a recipe unique is what my Canadian Cook loves to do.


Generally, he starts with an existing recipe. And then he tweeks it here and there, adding his favourites such as fresh seafood or a fresh spice that happens to be in season and before you know it, we have a new recipe. Some recipes need to be followed to the letter to create the ultimate dish. But trying something new makes cooking refreshing and exciting.


Today, we started with a recipe created by Giada De Laurentis called Tilapia Fish Tacos with Arugula, taken from the FoodNetwork.com. My Canadian Cook put his own spin on the recipe and created a wonderful appetizer!


Next time you are looking for a new twist in your kitchen, take an old recipe and give it a little zip by using the ingredients that are in season. June is time for fresh strawberries - what could you create with that fresh ingredient?

Recipe #42 Seafood Mango Cups

Ingredients:

WonTon cups:

12 (3 1/4 x 3 1/4 inch square) wontop wrappers

1/4 cup canola oil

Filling:

1/4 cup olive oil

1 clove finely chopped garlic

8 shrimp (30 ct)

4 large scallops

1 large mango, peeled and fresh cut in 1/2 in cubes

2 tbsp fresh chives

Juice of 1 lime

Grated rind of 1 lemon

3 cups chopped spring salad mix

Using a pastry brush, brush one side of the wonton wrappers with canola oil. Gently press the wonton wrappers in the bottom and sides of a 12 count muffin pan. Bake at 365 until lightly golden, about 7 - 8 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes. Can be stored in a plastic bag (no air) at room temperature.

For the filling: Steam cook the shrimp and scallops for 3 minutes

Then cool in ice water. Then chop into small pieces.

Mix with olive oil, garlic, chives, lemon zest and lime juice. Marinate for 1/2 hour or until ready to use. Can be done ahead of time.

To Assemble: Mix seafood mixute with mango and lettuce and arrange in the cups just before serving.

Recipe #41 Garlic Scape Soup

Ingredients:

2 tbsp clarified butter or extra virgin olive oil

2 dozen garlic scapes, flower buds discarded and green shoots chopped

3 large russet potatoes, unpeeled and cut in 1/2 inch dice

5 cups vegetable stock or water (or a combination of both)

2 large handfuls of spinach leaves, stemmed

Juice of 1/2 lemon

1/2 tsp fine grain sea salt

Freshly ground black petter

1/2 cup heavy cream or half/half

Chive blossoms for garish (optional)


Heat the butter in a large saucepan over medium heat, then add the scapes and saute for 2 minutes. Add the potatoes and stock, cover and simmer for about 20 minutes, or until the potatoes are cooked throught and beginning to break down.


Remove from the heat, add the spinach, and puree using a hand blender. (If you use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen town and blend in batches at low speed. Season with lemon juice, salt and a few grinds of pepper. Whisk in the cream a silkier texture. Add salt pinches at a time.


Serves 4 to 6


This recipe is taken from Super Natural Cooking by Heidi Swanson.

Fresh produce from the garden.......

Whether you grow your own vegetables or visit the local farmer's market, the time of year has come to enjoy fresh produce from mother earth. One of the first sprouts from the earth in the springtime is the garlic because it was planted in the fall and is just waiting for the snow to melt.

Over the years, we have had many gardens. We started out with a small garden plot in a neighbours backyard when we lived in an apartment building. Then we bought our own home and experimented with square foot gardening - we tried a litttle bit of everything including asparagus. Now that we live in a condo, we were still attracted to gardening and share a garden plot with our friends Brenda and Todd in Tavistock.

Last week, we picked scapes from the garden. Scapes are the vibrant green tops of the garlic plant. They look like gigantic chives. These are good in soups, stews, or in your favourite potato salad. Use them like chives if you like garlic and we certainly do. Scapes can be purchased at the farmer's market too!

Recipe #40 - Easy Banana Bread

Ingredients:

1 egg
1/2 cup MIRACLE WHIP Dressing
1-1/3 cups mashed fully ripe bananas (about 3)
1-1/2 cups flour
1 cup sugar
1/2 cup chopped walnuts
1 tsp. baking soda
1 tsp. salt

HEAT oven to 350ºF.

BEAT egg, dressing and bananas in large bowl with whisk until well blended. Mix remaining ingredients in separate bowl. Add to banana mixture; stir just until moistened.
POUR into greased 9x5-inch loaf pan.
BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.

Here is the link to the Kraft Website -

http:/www.kraftrecipes.com/recipes/easy-banana-bread-115804.aspx

Introducing Matthew Edward Pallant

On Tuesday, June 1st, 2010, Matthew Edward Pallant arrived at 4:25 am. He becomes a brother for Julia Faith, a son for Kristel & Andrew, a nephew for Andrea & Michael, a cousin for Keira, and a grandson for Kern & I - we could not be happier. As his life begins in this world, it is a reminder of how wonderful the miracle of birth can be! Our family is truly blessed - what a beautiful experience and I thoroughly love being a part of the excitement.

Well, you must be wondering how I am going to incorporate my exciting news with a recipe. First, I would like to share a recipe from an old friend in Elliot Lake - Louise McLean. This is taken from the "Rio Algom Memories Cookbook" and I wanted to include it in mine too.

"A Happy Home Recipe"

4 cups of love
2 cups of loyalty
3 cups of forgiveness
1 cup of friendship
5 spoons of hope
2 spoons tenderness
4 quarts faith
1 barrel laughter

Bake with sunshine and serve generously!

Secondly, today's recipe is taken from the Kraft Foods website, a delicious banana bread made with miracle whip.

Recipe #39 Bert's Roast Beef Sandwiches

Following a recipe like #9, how to slow roast beef but use a butcher quality rump roast

Thin slices of dark dense rye bread

Butter

Mixture of mayonaise and mustard

Thin slices of hot roast beef, piled high

Thin slices of barrel dill pickle

Thin slice of Havarti Cheese

Enjoy anytime!

Mouth watering sandwiches.......

Everyone has a favourite sandwich.....it might be peanut-butter and jelly from our childhood or a grilled cheese eaten at your local hangout as a teenager. But it is that unforgettable taste that triggers memories of places from our past.

My favourite sandwich was found at a small delicatessen in Elliot Lake. The owner would slow roast a rump roast of beef early in the morning and by noon if you did not pre-order, you were out of luck. Once it was gone, that was it for that day. The sandwiches were so large that one person really only needed a 1/2 sandwich. We have tried many times replicate this sandwich but it was never quite the same as "Berts", the owner of the deli. He was the local butcher and his European delicatessen served the community well.

Kern spent some time learning how to "butcher" meat from Bert. It was a labour of love and the time spent gave Kern a real appreciation for the various cuts of meat.

Recipe #38 Refrigerator Coleslaw

Ingredients:

1 head of finely shredded cabbage (red or green or a combination)

1 finely sliced onion (vidalia or red onion)

1 cup shredded carrot

1/2 cup white sugar

Dressing:

1 cup oil

1 cup white vinegar

1 tsp Keen's dry mustard

1 tsp celery seed

1 tsp salt

In a large, non-metallic bowl or container, layer cabbage, carrots and onion with sugar.

In a saucepan, combine oil, vinegar, celery seed, dry mustard and bring to a boil. Pour over cabbage and refrigerate for at least 24 hours. Makes about 8 cups and keeps in the fridge for up to 2 weeks.

Summer time picnics and more......

This week we have been enjoying record breaking warm temperatures and its only May - and we are making a quick change in our clothing - wearing shorts, t-shirts and even bathing suits.

Meanwhile in the kitchen, everyone's thoughts are moving to summer salads or what to make with the newest local produce like strawberries. Our local farmers market are quickly attracting customers with its attractive rows of fresh fruit, vegetables and flowers. We are truly lucky to live so close to St. Jacobs market - in fact I can see the market from my back deck.

For me, hot summer weather triggers many memories like the first time I had watermelon at a birthday party. Going to the beach is one my fondest childhood memories - our family would always pack a huge picnic lunch and walk to the beach on hot, summer days. My favouite was cucumber sandwiches and ice cold orange kool-aid. And I never wanted to the day to end - just one swim please.

Presenting Keira Mai Anh Nguyen - our Asian Princess

Our little granddaughter Keira has melted our hearts, especially when it comes to eating. She loves broccoli and all types of Asian vegetables. At only 21 months old, she has mastered the art of eating rice and absolutely loves it.

The influence of international cuisine is not new to our house. Many years ago, Kern and his younger brother Dennis took a cooking course in Elliot Lake, learning how to make egg rolls and won ton soup from a local expert. The ingredients used in this cuisine are often healthy choices such as fresh ginger, fresh shrimp, and even the broth can be homemade. The art of Asian inspired cooking brings variety and spice to everyday cooking.

Keira keeps me aware of how her favourite foods can bring joy to everyday meals. I hope you will add some comfort food to your dinners this week!

Recipe #37 Won Ton Soup

Preparation time: 40 minutes + 30 minutes soaking
Total cooking time: 5 minutes
Serves 4-6


4 dried Chinese Mushrooms (Shitake or a mixture)
250 gm (8 oz) raw prawns (or shrimp)
250 gm (8 oz) very lean minced pork
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions (green), finely chopped
1 tsp grated fresh ginger
2 tbsp chopped canned water chestnuts
8 oz packed won ton wrappers
1.5 litres (48 oz) chicken or beef stock
4 spring onions, very finely sliced, to garnish


1. Soak the mushrooms in a bowl of hot water for 30 minutes. Drain, then squeeze to remove any excell liquid. Discard the stems and chop the caps finely. Peel the prawns and pull out the dark vein from each prawn back, starting at the head. Finely chop the prawn meat (or shrimp) and mix with the mushrooms, pork, soy sauce, sesame oil, spring onion, ginger and water chestnuts in a bowl.

2. Cover the won ton wrappers with a damp tea towel to prevent them from drying out. Working with one wrapper at a time, place a heaped teaspoon of mixture on the centre of each.

3. Moisten the pastry edges with water, fold in half diagonally and bring the two points together. Place on a tray dusted with cornflower.

4. Cook the won tons in rapidly boiling water for 4-5 minutes. Bring the stock to the boil in another pan. Remove the won tons with a slotted spoon and place in serving bowls. Top with spring onion. Ladle the stock over the won tons.

Recipe #36 Cranberry Pistachio Biscotti

INGREDIENTS
• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts or sliced almonds

DIRECTIONS
1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

This recipe is one my daughter Andrea makes for parties and everyone just loves!

Treats are for sharing.......

Everyone loves treats and sharing them is the best part of it. We create, buy and even bake special treats as a way of saying "thank you", "get better soon" or "have a nice day". I think its in our nature to share the things we love with friends and family.

One of my sharing treats is Biscotti - its one of those special treats that everyone enjoys. I made these treats for my class mates when I took a travel literature course at UW. For my presentation, I choose to talk about my cooking travels to Italy. So, I made biscotte for everyone. Of course they all loved the treats - including our Professor Stan Fogel. He is going to be retiring soon, and we will all miss him. He makes learning a joy and not a chore.

So, I might not do the cooking in our home but I do the baking - my Canadian cook prepares all the main courses and I dabble in the desserts - the fun part!

Recipe #35 Antipasto Platter

Suggested Ingredients:

Salami

Mortadella

Prosciutto or Cappicola

Mixed seasoned olives (kalamata)

Artichoke hearts

Mozzarella cheese sticks

Aged Cheddar

Monterey Jack Cheese

Crusty rolls, crackers or your favourite fresh bread

This platter is really about choosing your favourites - this is just a sample of what we might choose and it changes each time.

We would serve this platter for lunch - it is a fun way to share our homemade salamis with family and friends!

The process of making salamis

In January of this year, we took an extended long weekend and travelled to Sault Ste. Marie. At the home of our very good friends, Livio & Marilyn Ubaldi, we made 64 salamis from scratch. It is a labour of love and you must be patient because the product is not ready to eat until September. You also need the perfect cold room to store the salamis while they age.

Everyone has their job to do to make this weekend happen. Marilyn and I (as you can see from the picture above) have the chore of preparing the skins the night before. And the next morning, the process begins for Liv and Kern. It consists of cutting, seasoning and grinding the meat. Then we have the cooking and tasting to check the seasoning - and oh my what fun that is - the kibitzing begins - too salty, too hot, too this, too that. In the end, a fun time is had by all with lots of pictures as memories.

This year, Liv's twin sons, Marco and Stefano came over to help out. In the earlier years, it was a chore to babysit these boys and now they are helping us out. Now we have more memorable moments to share.

Hope you enjoy the pictures - the faces tell the whole story!

Thank you Liv, Mare, Marc & Stef for a truly remarkable weekend!

Recipe #34 Linguine with Baby Clams and Roasted Cherry Tomatoes

Ingredients:

142 gm Whole Baby Clams
3 to 5 cloves chopped garlic
1/2 cup olive oil
1/2 cup dry white wine
1/2 cup clam liquid
pinch of pepper
1/2 teaspoon of sea salt
1 tbsp butter or Becel
1.5 tbsp flour

1 box Catelli Smart Pasta

In large skillet heat olive oil, add garlic and saute 2-3 minutes, try not to brown the garlic. Add wine, clam juice and pepper. Simmer 8 - 10 minutes adding a bit of water each time the liquid reduces. You want to have about 3/4 of a cup of liquid when you are finished. In a bowl mix the flour and butter to make a smooth paste. Using a wisk, remove the sauce from direct heat and wisk in a bit of butter at a time until the sauce thickens enough to coat a spoon. Return to the heat and add the clams. Heat the clams in the sauce a few minutes before the pasta is done.

Oven roasted yellow cherry tomatoes

Cut tomatoes in half, sprinle with sea salt and drizzle with olive oil. Bake on a cookie sheet lined with parchment paper at 350 for 30 to 45 minutes. I usually make the roasted tomatoes the night before and store them wrapped in the parchment paper in the fridge. I take them out about a half hour before cooking to warm them to room temperature.

Cook pasta according to your taste (al dente if you like). Add the pasta to the sauce and toss to coat, then add the oven roasted tomatoes and a splash of extra virgin olive oil. Toss lightly and serve. You can also add chopped parsley and parmesan cheese if you want.

Serve with garlic toast or a fresh baquette

Creating new recipes

Last week, I talked about healthy cooking and even though I liked the Bonnie Stern cook book because there were so many healthy choices, my Canadian cook says I was stretching it a bit to say "we loved it".

So this week, I will tell you how a recipe actually evolves in our kitchen. We usually begin with a standard simple recipe, such as Linguine and Clams that can be found on any catelli box. The recipe is followed with a few tweeks here and there, a little more butter in the form of a beurre manie for instance - just to make sure the sauce coats the linguine. Then we taste it and it gets a "B" rating as an option for dinner.

The next phase involves stepping up the sauce with some white wine - hmm - sounding pretty good. Add some fresh parsley and we have a really nice meal - moving up to a "B+".

Finally, we need to add more flavour to this dish - so we added oven roasted yellow cherry tomatoes - using that wonderful olive oil I am always talking about.

At last, we have a recipe that gets an "A-" in our house and the recipe gets added to our repitoire. This is my feature recipe for this week.

But you must be wondering how a recipe gets to be rated "A+". Well in order for this recipe to reach that level, it requires more time and preparation of the pasta -homemade pasta. We learned how to make pasta from scratch in Italy - they even use white wine in the pasta dough. It takes time to prepare and its all about kneading of the pasta dough - we might do this for a special occasion.

HeartSmart cooking and more!

We were given "Simply HeartSmart Cooking" by Bonnie Stern as a gift and love the cookbook. We have made many of her recipes but recently visited her website and discovered more wonderful news about her cooking school.

Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post and monthly in Readers Digest. As well as offering cooking classes, she has a unique book club where authors actually attend and dinner is included. She is the recipient of the 2007 Premier’s Award.

In her book "Simply HeartSmart Cooking" Bonnie Stern shares over 200 healthful and delicious recipes approved by the Heart & Stoke Foundation.

Visit her website: BonnieStern.com for more details

Recipe #33 BBQ "The Whole Chicken"

This week I would like to share a fun way to BBQ the "whole chicken". It is called by some chefs the "Flattened Chicken".

http://network.nationalpost.com/NP/blogs/theappetizer/archive/2009/05/30/bonnie-stern-this-time-of-year-tastes-like-rhubarb.aspx

Bonnie Stern and Mark McEwan are 2 notable chefs who prepare chicken using this method. It is not a new method but a re-visited way to prepare a tasty meal using the whole chicken. The chicken just cooks more evenly.

Step 1 is to find the plumpest chicken you can.

Step 2 - Cut the backbone out of the chicken with chicken shears or a sharp large knife

Step 3 - Push down on the breast bone to flatten the chicken

Step 4 - Skewer the chicken with 3 metal skewers

Step 5 - Rub with olive oil, ground sea salt, ground pepper, 1 tsp "Pride of Szeged" chicken rub

Step 6 - Start your BBQ at medium heat

Place chicken in upper rack of BBQ - breast side down

Reduce heat to low - cook 20 minutes

Flip the chicken and BBQ for another 20 minutes

Flip again and cook for 10 minutes and then baste with your favourite BBQ sauce.

Flip again and baste the other side - cook for 10 minutes

Your chicken is ready to carve and serve. Just add your favourite salad and your healthy dinner is ready!

Recipe #32 Bruschetta from Italy

Toscany Bread - sliced, then cut in half and toasted in upper third of oven

- 220 degrees C

The toppings include: Tomato, Olive Oil, Sausage & Eggplant

To prepare olive oil and garlic:

In a small bowl, add grated garlic to 1/2 cup of oil oil and set aside.

To prepare eggplant:

Skin the eggplant, then slice about 1/4 inch thick

In a large skillet, add sea salt and olive oil, then add the eggplant slices. Turning only once, cook until tender. Set aside to cool, then cut into bit size pieces. Add a little of your favourite cheese just before putting in the oven.

To prepare tomatoes:

Remove seeds and dice into small cubes. You can use cherry tomatoes.

Chop fresh basil leaves and add to tomatoes.

Slice garlic with a paring knife & chop finely, then add to tomatoes & basil mixture. Add 3 tbsp olive oil and salt & pepper to taste - set aside until ready for the oven - then add a little pecorino cheese.

To prepare sausage mixture:

Mix 1/2 lb of ground pork with 200 gm of Certosino or Stragino cheese. You can fry the sausage mixture in a pan if you like - it will also cook in the oven.

After toasting the bread, rub the toasts with garlic and then add a little of each mixture on the bread, cover with a little grated pecorino cheese and return to the oven - just to melt the cheese.

Serve and enjoy - the pictures above were taken at the cooking school in Florence Italy - November 2005.

Remember - use a good olive oil - it will make all the difference in your cooking. Here is the website link where we get our olive oil:

http://www.myolivetrees.com/main.shtml

The origin of appetizers......

Have you ever wondered about the origin of appetizers? Sometimes a few appetizers can make a great meal. Over the past few decades, the transition from eating at home to eating out is changing our eating habits. Sports bars offer many snack foods or appetizers. But making a special before dinner appetizer can enhance a meal at home. Dinners with themes can make a fun and special evening at home too! Mothers Day is the next major celebration, so how about serving Mom a special appetizer to make that day special.

Here is the history on Appetizers & hors d'oeuvres that I liked.

Appetizers, hors d'oeuvres, starters, antipasto, gustus, tapas, maza, mezze, zakuski, dim sum, smorgasbord...small foods served before meals to whet the appetite play integral roles in many cultures and cuisines. Offerings and traditions developed according to regional taste. It is important to note that appetizers were not part of all menus through time. In many cuisines this is a relatively recent practice. This explains why there is no such thing as "authentic" colonial American appetizers; only creative adaptations based on period recipes.

"...many of the great cuisines of the world -- Chinese, Japanese, Middle Eastern, Spanish, French and Italian, just for starters -- have long recognized that dawdling over small servings of many different dishes, sharing tidbits and discoveries, not only stretches out a pleasant social evening but bonds friends together in a very emotional way. In fact, the very word "companion" comes from the Latin com panis, or "with bread," meaning the person you share meals with -- friendship defined by dining...The most familiar versions are Middle Eastern mezze and their Spanish derivatives tapas; Chinese dim sum (meaning, sweetly, "touch the heart"); French canapes and hors d'oeuvres (themselves derived from the Russian zakuski); and Italian antipasti. In Vietnam, such drinking dishes are called "do nhau" -- literally, "little bites," and sounding not unlike "doughnut." The Thai, who might be the world's masters of outdoor gourmet dining, call them "kanto." Indians refer to samosas and other such little fried finger foods, cheerfully enough, as "chat."
---"Bite-Size Cusine," Eve Zibart, Washington Post, Sept. 4, 1998 (p. N26)

The above information is taken from:
http://www.foodtimeline.org/foodfaq7.html

What to bring to the next potluck supper?

Spring is in the air and Summer is just around the corner! That means Backyard BBQ's, Pot Luck Suppers, Family Re-unions - everyone loves getting together to share great food!


This week I have a recipe that will wow everyone. It can be made with chicken or shrimp depending on your taste and budget - both are equally great choices.


We started making this recipe about 10 years ago and it continues to be a suprise each year because we keep changing up the veggies. Adding new vegetables and making new combinations keeps this recipe fresh. Have you tried baby bok chow - its a fabulous change and adds that vibrant green colour. We like to steam the bok chow at the same time as our shrimp in dim sum style. Another favourite is roasted tomatoes! Let your imagination run wild! You can stir fry the veggies or if you have a basket, try them on the BBQ. Your choice of of fresh vegetables will only add to the presentation of a healthy choice for dinner.


One year we made this recipe was for Kern's sister's 40th birthday party (Colette from New Liskeard is pictured above). It was enjoyed by all the BBQ lovers at the party and from what we hear, it has become a household favourite in many homes.

Recipe #31 Fuscilli Pasta w Shrimp & Vegetables

Step 1

1 cup Chicken Broth & I cup water

Garlic & celery chopped

Simmer and reduce to about 1/2

Thicken with a beurre marnier (butter & flour mixture)

Add cooked shrimp (1/2 lb) and set aside


Step 2

Stir fry vegetables in a wok

8 to 10 Button Mushrooms

Vivaldi onions

Peppers (red, yellow, orange)

Sun dried tomatoes

Add vegetables to shrimp and sauce

Then add snow peas, tomatoes, black olives, fresh parsley

Toss with cooked fuscilli pasta

Recipe #30 Grilled Salmon Steaks

Choose salmon steaks that are all cut about the same thickness - this will allow more even cooking on the BBQ.

Ingredients for the marinate:
1/2 cup extra Virgin olive oil
3 large fresh minced garlic cloves
1/2 cup LTK brand sweet soya sauce
1/4 cup fresh squeezed orange juice
1 tsp toasted sesame oil
4 tbsp balsamic vinegar
3 tbsp golden honey
3 tbsp dark brown sugar
2 tsp ground ginger
1 tsp crushed red pepper flakes
1/2 tsp sea salt
2 fresh scallions
1/4 tsp ground cayenne pepper

Preparation instructions:
Mix all ingredients in a large bowl and whisk together until creamy. Place the steaks in a deep glass plan and cover with the marinate. Marinate your steaks for about one hour only. Remove steaks from marinate and gently towel off the excess. Then using a grilling basket that can be flipped, carefully place the steaks in the basket and grill on a hot BBQ - 8 minutes each side.

Remove and serve with your choice of side dishes. We choose scalloped potatoes, corn & broccoli. It was a smashing success for Good Friday!

It's Springtime, its BBQ time........

Spring is in the air and its time to look for some fresh BBQ ideas for the season.

The idea of BBQ has been transformed over the past few years and welcomed by many. It lets the Dad's in on the kitchen fun.

When I goggled BBQ it was quite surprising to learn about the history of the BBQ. Here is one idea that I liked.....hope you like it too.....

So where do you start with a History of Barbecue? Let’s start with this somewhat controversial premise. Everything that is typically called Barbecue has a couple of things in common. Barbecue requires meat. You grill vegetables. For those of us living in the twentieth century, meat, regardless of what kind is far more prevalent than it was to our ancestors. Industrialized ranching, refrigeration and mass trucking of goods have made meat a not only a staple of diet but practically an every meal entree. In the evolution of Barbecue, wherever that evolution took place one this has always been a constant. Barbecue is more than a meal. It is an event. People gather for good barbecue, whether invited or not. Barbecue is an event that gathers people around a fire to watch, smell and eat. Like the fires of prehistory this is the place to eat, drink and tell stories.

http://bbq.about.com/od/barbecuehelp/a/aa110197.htm

Planning a buffet

Preparing a buffet dinner can be fun if you plan ahead. First, make a list of your specialities and then incorporate the freshest ingredients into those recipes. The springtime is here so add some flowers to your table - the colours will definitely add to the atmosphere of the room.

Choose a variety of fruits, vegetables and cheeses - these are crowd pleasers and

keep the table healthy too! Try some new recipies using sweet potatoes and beets - then add your favourite comfort foods. I am excited to present French Toast Casserole - it has been a hit everytime I make it.

Finally, keep the desserts to a few choices - especially if the Easter Bunny will be stopping by your house!

Recipe #29 Apple Dip Surprise

1 250g cream cheese
3 (or more) crushed skor bars (or use Skor Chipits)
1 cup brown sugar, packed
1/2 container of T. Marzettis Caramel Dip

Beat the cream cheese and brown sugar until mixed.

Add some of the crushed skor bar, stir to mix.

In a shallow dish:

Spread a thick layer of caramel dipping sauce, half the cream cheese
mixture, more caramel dipping sauce, the rest of the cream cheese mixture,
drizzle more caramel dipping sauce on top, sprinkle the rest of the crushed
skor bar on top. Refrigerate until ready to serve.

Cut Granny Smith (or any tart apple) into thin slices. (Soak them in water
with the juice of 1/2 a lemon plus the 1/2 lemon, just to keep them from
turning brown until serving time or Sprite or 7Up.)

Recipe #28 Five cup Salad

1 cup Unsweetend Coconut
1 cup Diced pineapple (drained)
1 cup Mandarin orange sections
1 cup Sour Cream (light works well too)
1 pkg white minature marsmallows


Mix all ingredients in a bowl and then transfer to a serving bowl. A clear bowl looks best on a buffet table. Chill 3 or 4 hours.


Decorate with fresh fruit like strawberries, grapes or raspberries!


This is a simple but so well loved addition to your buffet table!

Lets celebrate with Easter Bunny!

With Easter bunny arriving next weekend, we are looking forward to celebrating with family and friends. Our family pictured above will be home to celebrate Easter with us. And the Easter bunny will definately be making a stop here.

And to add to our celebration weekend, Kern's two sisters - Colette from New Liskeard and her husband Jack and Solange from Smithville and her husband Rob will join us for an Easter brunch.

Planning and preparing an Easter Brunch is easy and fun. I am looking forward to trying a few fresh ideas as well as serving all time standard favourites. The recipe I am sharing with you today is one that was given to me by a very old friend from my days in Elliot Lake - thank you Lois Harrop.

Happy Easter to All!

Recipe #27 Hungarian Goulash

Ingredients:

3 lb Sirloin tip roast

1 large shallot

1/2 red onion

1 tbsp sweet paprika (hungarian)

1/4 tsp cayenne pepper

2 tbsp sour cream

corn starch & water to thicken

Preheat oven to 275 degrees F

Cut Sirloin tip roast into 1 inch cubes

Dice onion and shallot

Toss beef with paprika, cayenne, onions and shallots

Place in heavy bottom casserole dish, cover and cook 4 - 5 hours

Note: * no water

Last hour, skim fat & Add sour cream

During last 15 minutes, correct seasoning - salt & pepper and thicken with cornstarch and water.

Serve with garlic mashed potatoes.

Memories from long ago!

In September 1974, Kern & I went to a little restaurant to celebrate getting engaged. We enjoyed Hungarian Goulash that evening and always remembered the quaintness of the restaurant.

Thirty years later, we visited the same restaurant (yes, it was still there) with Kern's brother Norm and his wife Janey (pictured above). The atmosphere of the restaurant had not changed over the years and it brought back fond memories.

Places like food can trigger memories of great times, celebration times like this little restaurant in Callander Bay created for us. Can you think of a place where you enjoyed a wonderful meal of celebration?

Recipe #26 Chicken Stew with Dumplings

5 cups chicken stock
14 chicken thighs
1 bunch small carrots, peeld and cut in half diagonally
4 potatoes, peeled and cut in 1 inch cubes
2 cups pearl onions, peeled
2 tbsp becel or butter
3 stalks celery, chopped
2 cups small button mushrooms
1/3 cup all purpose flour
1 tsp fresh thyme, chopped (dried can also be used)
1/2 tsp salt and black pepper
1/2 cup frozen peas (fresh if you have them)
1/4 cup whipping cream or half & half


Dumplings
2 cups sifted cake and pastry flour
4 tsp baking powder
1/2 tsp salt
2 tbsp shortening
1 cup milk

In a large dutch oven, bring chicken stock to a boil. Add chicken, cover and simmer over medium-low heat until juices run clearn when chicken is pierced, about 30 minutes. With slotted spoon, tranfer to a plate; let cool. Remove meat from bones; cut into bit size chunks.

Add carrots and potatoes to stock; cover and cook 10 minutes. Add pearl onions; simme, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups.

In same pan, melt butter over medium high heat; cook celery, onion and mushrooms, stirring often, until softened; about 8 minutes. Add flour, thyme, salt and pepper; cook, stirring for about 1 minute. Gradually whisk in reserved stock; bring to a boil, stiring. Reduce heat to medium-low; simmer, stiring often, for about 5 minutes or until thick enough to coat back of a spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stiring to combine.


For Dumplings:

In bowl, whisk together flour, baking powder and salt. Using pastry blender, cut in shortening to make coarse crumbs. Gradually add milk and mix with a fork to make a soft dough. Drop by spoonful onto simmering stew; cover and cook, without lifting lid, for 12 to 14 minutes.


Recipe can be found at http://www.canadianliving.com/

Gifts of food made with love.......

The next time you need a special gift for a friend, co-worker, your Mom, sister, brother - think homemade gifts - like cooking a little something special. A homemade gift from the heart will not only be enjoyed by the recipient, it will also make you feel great! Its a win-win situation.

Baking cookies or making homemade fudge can only sweeten a friendship. Try making a special homemade vegetable soup or chicken stew to warm someone's heart. If you want to really impress someone, buy a nice crock pot and give the pot as a gift too. Even a beautiful tray of fruit or vegetables make a wonderful suprise treat!

In our house, we have often made the next recipe and delivered it pipping hot to make someone's day special. Homemade food is always welcomed! Try it!

Recipe #25 Roasted Beet Salad

This recipe makes a serving for 2 (can be easily doubled for a family)

1/2 pound fresh red beets (about 6 small)
2 tsp olive oil (we use imported olive oil from Greece)
1 medium tangerine, peeled, divided into segments, seeds removed
2 tbsp chopped red onion
1 medium celery stalk, chopped
2 tsp white wine vinegar
1/4 tsp dry mustard
1/4 tsp table salt
1/4 tsp fresh ground pepper


Preheat oven to 400 F (200 C). Place beets on a large piece of aluminum foil; drizzle with oil. Fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.


Cool beets for 10 minutes, open packet (be careful of escaping steam), slip off beets skins with a paring knife and cut into 1/2 in cubes. Wear rubber gloves to avoid staining your hands. Place beets in a serving bowl. Add sliced tangerines sections, onion and celery, toss gently.


In a small bow, whisk together winegar, mustard, salt and pepper; pour over beets and toss to mix and coat. Serve immediately with your favorite steak, chicken or pork main dish.

This recipe was taken from the Weight Watchers Book #8 - called Mix-it-Up Recipes!

Making healthy choices!

By writing this blog, I have discovered how important it is to share recipes with others. Each week, I hear from someone who has read and enjoyed the recipe of the week. This has been my inspiration to keep writing and publishing our favourite recipes.

This week I am focusing on making healthy choices. Making the extra efffort to search out whats fresh in the marketplace improves the taste of what is served in your home for dinner. We don't have to wait for the local garden produce, our supermarkets import fresh products daily. In Canada, supermarkets carry a wide range of produce imported from many parts of the world. How fortunate we are to live in this beautiful country - its just up to us to use the products in our kitchens.

Recipe #24 French Toast Casserole with a twist!

Since we were out celebrating over the past few weeks, I needed a recipe that we could make ahead and just pop in the oven. While visiting our friends Livio and Marilyn Ubaldi in Sault Ste Marie, we were served the perfect recipe. I just added my own twist to it and it will now become a family favourite. Many thanks to Liz Ubaldi for providing the initial recipe.

French Toast Casserole

1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 tsp vanilla

Bring above ingredients to a boil, pour into 9x12 pan and let cool. Cover with 6 slices of Raison bread, sprinkle with a little white sugar and cinnamon, and cover with 6 more slices of bread. I recommend thicker slices of bread. Beat 6 eggs with 1 cup of milk and pour over. Cover and refridgerate overnight. Cook at 350 for 30 minuites.

Flip over when serving so that the topping is on top. Cut the bread to fit your pan.

Serve with fresh fruit. Add maple syrup if you like.

Celebrating our 35th Wedding Anniversary

Today, Feb 22, 2010 is our 35th wedding anniversary and what a wonderful month of celebrating.

We enjoyed a beautiful meal in Stratford with friends Todd & Brenda from Tavistock. Great conversation, wonderful food and sharing with friends is a beautiful way to celebrate. Thank you so much for joining us to celebrate Valentines Day and our anniversary!

Then, our girls & their families made reservations for us to have dinner at Cello's in London. Kern's nephew, Kristoffer is a chef at this restaurant and he made our visit a special time. At the end of the dinner, he even posed with us for a photo. Cello's is a great restaurant in London. It is located right across the street from the John Labatt Centre. Visit the website to see what they have to offer - http://www.cellosupperclub.com/

My dinner of choice is often fish, so I thoroughly enjoyed the Seared Rainbow Trout dinner - it was excellent! Kern sampled the Braised Osso Bucco and he really enjoyed feeling like a VIP for a night!

A west coast specialty - BC Dungenous Crab

During a recent visit to British Columbia, Pauline (Kern's sister) and Rick demonstrated how to clean and prepare a west coast specialty - British Columbia Dungenous Crab. Kern & Rick visited a local market and purchased two large, live Dungenous crabs. Rick continued to demonstrate how to clean and cook the crab. Pictures are worth a thounsand words, so please see the process in the pictures above. Eating the crab needed very little instruction - the dinner table was very quiet while we enjoyed this west coast delicacy. Thank you Pauline & Rick!!!