tag:blogger.com,1999:blog-91131244622482241592024-03-27T16:53:41.397-07:00Cathy EatsThis blog is about my journey from fat to thin, and my relationship with food along the way.I cook for myself and my husband almost every day. I like to eat healthy and nutritious food simply prepared.Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-9113124462248224159.post-85201385802663785602016-04-21T07:55:00.000-07:002016-04-21T07:55:16.404-07:00Hearty Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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I learned to make soup a long time ago...first from a<a href="http://www.foodrepublic.com/2014/07/10/a-condensed-history-of-the-campbells-tomato-soup-can/"> red and white can</a>, next from scratch, watching my mother boiling bones in a pot.<br />
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I worked at an <a href="http://www.delitalia.ca/">Italian Deli </a>after that, and watched the head of the kitchen make an enormous pot of soup every day. (More salt, Cathy!! People like to TASTE!!)<br />
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I recently started attending <a href="http://weightwatchers.ca/">Weight Watchers</a> meetings again, as in the nearly 8 years since I managed to lose 30+ pounds...a stray 15 pounds have crept back on. I have been having soup for lunch lately, and this method of soup making is super fast, and heavy on the fresh flavour...<br />
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All you need to do is chop your veg. Throw everything into a large soup pot with liquid of your choice(reduced sodium vegetable stock?) Cover the pot, bring to a boil, reduce to low, and simmer partly covered for 10 minutes. Stir in salt, pepper, and fresh herbs.<br />
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I used:<br />
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<ul>
<li>A bunch of fresh black kale roughly chopped</li>
<li>2 small zucchini-cubed</li>
<li>Fennel-1 bulb-sliced</li>
<li>Red Pepper-fresh chopped</li>
<li>onion-as above</li>
<li>couple of cloves of garlic-sliced</li>
<li>6 cups broth of your choice</li>
<li>28 oz can fire-roasted diced tomatoes</li>
<li>fresh thyme, oregano, parsley, basil, and a shot of hot sauce</li>
<li>salt and pepper</li>
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Delish...check out weight watchers.ca </div>
Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-41484272540283320142014-10-14T15:14:00.000-07:002014-10-14T15:20:07.632-07:00Post-Thanksgiving Lentil Soup-Via CHOW.com<div class="separator" style="clear: both; text-align: center;">
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<b>Homemade Soup</b></div>
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Yesterday was Canadian Thanksgiving. It's just the P-Man and I...so no need to go crazy cooking a 17 pound turkey! I decided to cook a nice little ham...and it turned out well-eventhough the above mentioned P-Man <i>pooh-poohed</i> the delicious delicata squash chunks I scattered at the bottom of the roaster. </div>
<a name='more'></a>Today I woke up thinking that a fridge clean-out was overdue, with my vegetable crisper needing special attention. I decided to make some lentil soup. I looked at 3 recipes, and as usual, what I had on hand determined the final product. Below is the link to the original recipe from CHOW.com <b>Below that are my substitutions.</b> Enjoy!!<br />
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http://www.chow.com/recipes/29342-basic-lentil-soup</div>
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I had no celery, so I used 3 sad little parsnips, peeled&diced.</div>
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I used a nice fat leek-white part only as my 'onion'-may I say that splitting the leek in half, slicing in half moons and rinsing in a colander has to be the easiest way to get clean leeks into any dish!</div>
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I have been enjoying HUGE cloves of fresh, sticky elephant-garlic& used 2 fat cloves!!</div>
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I used 4 cups of homemade chicken stock.</div>
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I used 1 15 oz can of Italian Stewed Tomatoes-my favourite in everything(especially macaroni w butter-bowl, BIG spoon-SIGH!!)</div>
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I used Du Puy lentils-rinsed</div>
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No Bay leaves-must be out</div>
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No Thyme either, used a pinch of Herbes de Provence I smuggled back from Nice last year.</div>
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I used Sherry vinegar...and nope...no spinach hiding in my crisper!!</div>
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<b>Happy Souping!!</b> </div>
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Leave me a comment, tell me a story-make me laugh!!</div>
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<br />Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-43376295707218026442014-05-22T11:45:00.000-07:002014-05-22T11:45:04.165-07:00Fresh Ginger Cake: "Breakfast Lunch Tea-Rose Bakery"<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqcJq8kOGxptylxOLYO_jQgR5CP0yLN4plLjfcbT07chavnxkQ1WhhsXcjwX4ebCkORrwuo9wONcK79aJUGWR9lEIDMw9JABBDAvzVl0O69C7wlEazQH5-D35II1GIffYNriQBR2w2497/s1600/IMG_4623.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqcJq8kOGxptylxOLYO_jQgR5CP0yLN4plLjfcbT07chavnxkQ1WhhsXcjwX4ebCkORrwuo9wONcK79aJUGWR9lEIDMw9JABBDAvzVl0O69C7wlEazQH5-D35II1GIffYNriQBR2w2497/s1600/IMG_4623.jpg" height="320" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my few remaining cookbooks<br /></td></tr>
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<b> Fresh Ginger Cake</b><br />
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Ginger is an ingredient I came to fairly late in my cooking life. My mother kept a dusty jar of ground ginger in her 1970's spice rack but I never recall her using it. When did I discovered fresh ginger? I can't tell you, although I do remember reading a recipe that had fresh ginger as an ingredient in my very favourite...<br />
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<b>"James Barber's Immodest but Honest Good Eating Cookbook."</b> (Solstice Press-1971,1978,1981)<br />
The recipe was called:<br />
<b><a href="http://www.goodreads.com/author/show/188366.James_Barber">"<i>GINGER TEA MAKES FRIENDS</i>"</a></b><br />
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This cookbook is a gem! It made me appreciate flavours I would never have discovered on my own…like fresh ginger! (and the illustrations and stories are pure 'Barber') Fast-forward to 2014...<br />
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<a href="http://www.goodreads.com › Food And Drink ›">"Breakfast, Lunch, Tea: Rose Bakery"</a> by Rose Carrarini<br />
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I picked up this cookbook at <a href="http://www.anthropologie.com/">Anthropologie</a> in Downtown Seattle for 2 reasons:<br />
<b>Beautiful photography and Rose Bakery is in Paris.</b><br />
I love cookbooks that you can read like a book(see above-James Barber). I also love a cookbook that has recipes that you can imagine yourself cooking and eating. I was fortunate to have been back to Paris last year (after a 35 year absence) and it was magical. One of the places I wanted to visit was <a href="http://en.wikipedia.org/wiki/9th_arrondissement_of_Paris">Rose Bakery</a>. My husband dutifully got out the map, and as it was on the way to <a href="http://www.aviewoncities.com ›">Sacre Coeur</a>, we set out with plans to have our breakfast there. Despite getting hopelessly lost in the hilly winding streets of Paris, we found it! (46, Rue Des Martyrs) By now, we were STARVING. We chose: a muffin, a slice of cake, yogurt, fruit salad, coffee, and a cookie. (which we took home to eat that night on our tiny patio at our<a href="http://www.hotelwo.com/"> hotel</a> while we watched the 'penthouse cat' across the street visit every flower his or her mistress had planted 5 stories above the busy street.) After almost a week of croissant every morning…this breakfast was a feast! Incredibly, the taste, smell and freshness of the food we ate that summer morning in Paris, at Rose Bakery was an exact match to the cookbook I had purchased on a rainy Saturday afternoon in Seattle.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokloO6Jy-HJo_wFOLhWjNkY_WZy-nQ7k8wsW9VmiJxSM4oLHxGgF2sA5MTpEgWT0DOfW1H01pzwP6p6rJKYrWttECBy0v3g_9aSSXu6HSgnJQgr9yEG0NbD6hqx4_KO1k9NiMHcaX3mJ-/s1600/IMG_4622.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokloO6Jy-HJo_wFOLhWjNkY_WZy-nQ7k8wsW9VmiJxSM4oLHxGgF2sA5MTpEgWT0DOfW1H01pzwP6p6rJKYrWttECBy0v3g_9aSSXu6HSgnJQgr9yEG0NbD6hqx4_KO1k9NiMHcaX3mJ-/s1600/IMG_4622.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Fresh Ginger Cake<br /></td></tr>
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<b>The Cake</b><br />
It's my usual practice to take a recipe and tweak it then blog about my fabulous, ground breaking achievement. This cake needed no tweaking, no improvement. It was as close to as perfect a cake as I know I will ever produce in my kitchen.<br />
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<b>THIS CAKE</b><br />
<br />
<ul>
<li>Is Easy to prepare (10 minutes)</li>
<li>Requires no special ingredients</li>
<li>Requires no special equipment</li>
<li>Stays moist for a few days on the counter</li>
<li>Is delicious with a smear of good butter</li>
<li>Is not overly sweet</li>
</ul>
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You can order "<b>Breakfast, Lunch, Tea</b>" on Amazon, or from Chapters/Indigo. </div>
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<b>OR</b></div>
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If you want the recipe, leave me a comment below and I'll send it to you. Unbelievably, I can't find the exact recipe on line, just some one's 'improved' version</div>
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Please leave me a comment-I want to hear from all you Ginger-Loving/James Barber freaks/Paris- Junkies out there…</div>
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<div>
CathyB</div>
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<tr><td class="tr-caption" style="text-align: center;">Worth the walk!<br /></td></tr>
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Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com1tag:blogger.com,1999:blog-9113124462248224159.post-14628334283535364372014-03-11T08:54:00.000-07:002014-03-11T08:54:16.363-07:00Bread+Egg=Heaven!<div class="separator" style="clear: both; text-align: center;">
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<b>Sort of Cooking-Really Delicious!</b><br />
My husband was out of town this week, and after 29 years of marriage, that means 1 thing…I eat when, what, and if I want.<br />
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Eggs are a sort of 'go-to' for me. The protein fills me up, and a fried egg sandwich is a treat because I am not generally a sandwich eater. I had a jar of roasted red peppers in the fridge, and think they were one of the STARS of this particular sandwich…they added a bit of sweetness, and a 'vegetable' component which I try to have at every meal.<br />
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Ham and Dijon mustard are perfect together…and in my fridge I also had this tasty, scraggly piece of ham I picked up at a fantastic urban deli in the Crosstown neighbourhood of Vancouver, a place called <a href="http://www.dirtyapron.com/">The Dirty Apron</a>.(the ham was scraggly looking because every time I went anywhere near the kitchen, a piece ended up in my mouth!)<br />
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Lastly…Any sandwich that has any hope of being delicious MUST have good bread. You all know my dad was a baker, so I drive miles for good bread, just on principle! This tasty loaf is called a 'Millers Grain Loaf', and is available a couple of miles from my place in <a href="http://www.oceanpark.bc.ca/">Ocean Park</a>, at a bakery called <a href="http://www.fieldstonebread.ca/">Fieldstone</a>. It's crunchy and dense, and yeasty, and full of nuts and seeds. If this post has you thinking about creating a few tasty sandwiches for you or yours tonight, check out everybodylikessandwiches.com a great blog!<br />
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Anyone have a favourite sandwich? <b>Please leave me a comment</b>…and don't forget to share! I'm on Twitter too…<b>@CathyCavern</b>.<br />
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<br />Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com2tag:blogger.com,1999:blog-9113124462248224159.post-72722760341924665702014-03-06T15:40:00.000-08:002014-03-06T15:40:32.973-08:00Roasted Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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<b>Winter 2014</b><br />
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It's been a long cold winter. I'm on the <a href="http://www.inwhiterock.com/">West Coast of Canada</a>…so I will spare you the horror of imagining temperatures of minus 1 degree Celsius! Needless to say, I have been cooking more than usual, in between checking the Canadian Dollar vs the US dollar in hopes of getting myself to <a href="http://www.gohawaii.com/">Honolulu</a>.<br />
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<b>Butternut Squash</b><br />
I'm not a huge squash fan, but butternut squash I like. I decided to make some soup, and thought that roasting the squash would give the soup some richness, in the absence of meat. I roasted the squash, with a few carrots and parsnips I had laying around, but by the time the squash was soft, the carrots and parsnips were nearly incinerated! I piled them into a bowl, and ate them as a <i>before soup snack</i>, as I was worried my soup would turn out smokey or burnt tasting.<br />
<br />
<b>chow.com</b><br />
I adapted this recipe from: chow.com<b> Roasted Butternut Squash Soup Recipe by Christine Gallary</b><br />
You can view the original recipe<a href="http://www.chow.com/recipes/30466-roasted-butternut-squash-soup"> here</a>. My adapted recipe is below. I hope you like it. I thought it was simply delicious! Please leave me a comment…and please feel free to share…<br />
<br />
<b>RECIPE:</b><br />
1 medium butternut squash<br />
1 tbsp unsalted butter<br />
1 medium Ambrosia apple<br />
1/2 medium yellow onion<br />
8 fresh sage leaves<br />
2 1/2 cups homemade chicken stock<br />
2 1/2 cups water<br />
kosher salt and freshly ground black pepper to taste<br />
<br />
In a 425 degree preheated oven roast the squash as above-cut side up, on an aluminum foil lined baking tray.(brush the squash with olive oil and season w salt and pepper. Roast until tender-approx 60 min. Wash and core the apple. Cut the apple and the yellow onion into a medium dice and cook in a saucepan with the butter and fresh sage over medium heat. Season the mixture with salt&pepper, and cook, stirring occasionally until softened, 5 to 7 minutes. Scoop the softened squash into the saucepan with the apple onion mixture, add the water and the stock, and a bit more salt&pepper. Bring everything to a boil, then reduce the heat to medium low and simmer for 15 minutes. Using a blender, puree the soup in batches until smooth, being sure to only fill the blender up half way, and placing a kitchen towel over the lid to prevent splattering. Taste and adjust seasonings if needed.<br />
<br />Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-56106672364934485332014-02-19T20:24:00.000-08:002014-02-19T20:24:10.616-08:00Delicious&Nutritious Kale Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMV4RuRGp6lLwHUYI2p23tUFcD90_0DFcPOaDemzwRt8OwAh9mW4d9LroJpbk0FMmB90tB4LyALS5QWzv-7a79hbRJJqXpsHZFpkR-EoCjIUeEvt26td0mLUNzzvDdGmg8W6z_hszg1qZQ/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMV4RuRGp6lLwHUYI2p23tUFcD90_0DFcPOaDemzwRt8OwAh9mW4d9LroJpbk0FMmB90tB4LyALS5QWzv-7a79hbRJJqXpsHZFpkR-EoCjIUeEvt26td0mLUNzzvDdGmg8W6z_hszg1qZQ/s1600/018.JPG" height="320" width="239" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Kale:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">I have tried kale before. I
made several batches of kale chips back when everybody was whispering:<o:p></o:p></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">”Have you tried making your own KALE CHIPS??? They are
so delicious!”<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">To tell you the truth…I
thought kale chips tasted like slightly grassy air. The chopping and seasoning
and baking, just wasn’t worth it for me.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Then I found this recipe from
<a href="http://www.karenbarnaby,com">Chef Karen Barnaby</a> for <b style="mso-bidi-font-weight: normal;">Kale Salad, Caesar Style</b> …and my ‘kale <i style="mso-bidi-font-style: normal;">LOVE</i>’ started to grow! (My changes/substitutions are in <b style="mso-bidi-font-weight: normal;">BOLD</b>)<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">Recipe:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">This has no croutons but feel
free to add them if you like.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">1 ½ teaspoons(7ml) finely
chopped garlic-<b style="mso-bidi-font-weight: normal;">I used 2 big fat</b> <b style="mso-bidi-font-weight: normal;">cloves-minced<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1/4 tsp (1ml) sea salt-<b style="mso-bidi-font-weight: normal;">I used a big pinch and kept adding until I</b>
<b style="mso-bidi-font-weight: normal;">liked it-but keep in mind the Parmesan
cheese adds a salty bite.<o:p></o:p></b></span></div>
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<span style="font-size: 16.0pt;">1 large anchovy filet, finely
chopped.<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">1 tablespoon (15ml) Dijon
mustard<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">2 tablespoons (30ml) lemon
juice-<b style="mso-bidi-font-weight: normal;">I used the juice of ½ a large</b> <b style="mso-bidi-font-weight: normal;">lemon.<o:p></o:p></b></span></div>
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<span style="font-size: 16.0pt;">6 drops Tabasco sauce-<b style="mso-bidi-font-weight: normal;">I used a big squirt of sriracha HOT chili</b>
<b style="mso-bidi-font-weight: normal;">sauce.<o:p></o:p></b></span></div>
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<span style="font-size: 16.0pt;">8 drops Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">5 tablespoons (75ml) extra
virgin olive oil-<b style="mso-bidi-font-weight: normal;">I used 3 tablespoons<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 large egg or 3
tablespoons(45 ml)prepared mayonnaise-<b style="mso-bidi-font-weight: normal;">I
used 3 tablespoons of Hellmann’s half the fat mayonnaise.<o:p></o:p></b></span></div>
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<span style="font-size: 16.0pt;">freshly ground black pepper<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">2 bunches kale, washed dried,
stemmed, and de-ribbed cut into 1 inch pieces. <b style="mso-bidi-font-weight: normal;">I used 1 bunch of curly kale, cut it into fine julienne strips, and
performed a pre-kale massage!(see below)<o:p></o:p></b></span></div>
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<span style="font-size: 16.0pt;">½ cup(125ml) freshly grated
Parmesan cheese<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt;">What I did…<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-size: 16.0pt;">In a mortar and pestle I
crushed the garlic, salt, and anchovy filet to a smooth paste. In a bowl, I
added the crushed mixture, the mayonnaise, the mustard, lemon juice, sriracha,
Worcestershire sauce and olive oil. I added the olive oil 1 tablespoon at a time,
whisking after each addition, until smooth. I stacked up the kale leaves, and sliced
them as fine as I could. I added them to a large bowl, and sprinkled a pinch of
salt and a teaspoon of olive oil onto the leaves. Then with my hands, I
scrunched the kale until it was soft, bright green and shiny(about 2 minutes of
scrunching!) Let the kale sit in the bowl on the counter for about half an
hour. I started out with about a ¼ cup of dressing, mixed it into the kale,
tasted, and added a bit more. I had enough dressing left for another couple of
salads. I piled the kale salad up on 2 plates, 1 for the P-Man, and 1 for me.
It was delicious. Unusual texture…so finely chopped, and the dressing was one
of the best Caesar salad dressings I have ever had. <o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">Beats the Hell out of kale
chips…I hope you will try it!<b style="mso-bidi-font-weight: normal;"> Please</b>
<b style="mso-bidi-font-weight: normal;">leave me a comment…and don’t forget to
share…</b><o:p></o:p></span></div>
Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com3tag:blogger.com,1999:blog-9113124462248224159.post-54595973979183578972013-12-03T11:34:00.000-08:002013-12-03T11:34:12.355-08:00Banana Ginger Bread<div class="separator" style="clear: both; text-align: center;">
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<b>Is it BREAD? or Is it CAKE?</b><br />
<b><br /></b>
<b>"Qu'ils mangent de la brioche" Marie Antoinette</b><br />
<br />
For someone who considers herself '<i>no baker</i>' this bread turned out very well. I say bread, not cake, because it really isn't that sweet, and it tastes super delicious with a nice swipe of butter. I adapted this recipe from a website called: <a href="http://www.forkknifeswoon.com/">Fork Knife Swoon</a>. Their recipe was called Ginger Spiced Banana Bread. I hope you will give mine a try, and let me know what you think…<br />
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<a name='more'></a><br /><br />
<b>Ingredients:</b><br />
2 medium ripe bananas/2 pears with skin-cored<br />
1/2 cup fat-free Greek yogurt<br />
1/2 cup 1% milk<br />
1 tbsp grated fresh ginger-peeled<br />
1 tsp molasses<br />
1/2 stick butter-salted<br />
4 whole eggs<br />
2 scant cups white sugar<br />
3 cups white flour<br />
1 cup whole wheat flour<br />
2 tsp baking soda<br />
2 tsp ground cinnamon<br />
1/2 tsp ground cloves<br />
1/2 tsp ground nutmeg<br />
1/2 tsp reg salt<br />
1/4 tsp cardamom<br />
<br />
<b>Method:</b><br />
Preheat oven to 350 degrees. Prepare 1 loaf tin and 1 8X8 glass baking dish by greasing them with butter. In a blender, combine the banana, pear, Greek yogurt, milk, butter and ginger. Blend until smooth. In a large bowl combine eggs and sugar, and add the mixture from the blender. Using a hand mixer, blend until combined. In another bowl, combine the flours, baking soda, spices, and salt. Dump the dry mixture into the wet mixture, and mix with the hand mixer, until just combined. Pour mixture into prepared pans, and bake for 45 minutes. Test for doneness with a wooden toothpick. Let the bread rest on the counter for 10 to 15 minutes, then remove and cool on a wire rack.<br />
I ate some bread right away(<b>warm-YUM!</b>), I left some on the counter wrapped in parchment paper, and froze some. Delicious, no matter what…although I really would recommend a swipe of butter…Enjoy!<br />
<br />Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-7648958714063238452013-08-29T09:17:00.001-07:002013-08-29T09:17:52.715-07:00Anchovies...You SEXY little fish!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCRBMRvMf61TG_uB21TxbFJahRt8KQXltLcgjxQe8PWsgoU_JgFs9VYOt1zHI1ZTSVVZx7gIMsQKfUb6Dl_ivxB8bVa151xBZlmFgF1Jl_6k4XILbTJlyKnNG0UjkMCIiffM5aFcZp0UF/s1600/IMG_3589.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCRBMRvMf61TG_uB21TxbFJahRt8KQXltLcgjxQe8PWsgoU_JgFs9VYOt1zHI1ZTSVVZx7gIMsQKfUb6Dl_ivxB8bVa151xBZlmFgF1Jl_6k4XILbTJlyKnNG0UjkMCIiffM5aFcZp0UF/s320/IMG_3589.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here Fishy,Fishy</td></tr>
</tbody></table>
<b>Little fish in tins: LOVE or HATE?</b><br />
<b><br /></b>
I admit it. I'm 50 and I don't believe I have ever purchased a tin of anchovies until a week ago. I found a recipe for a white bean and radish salad in<a href="http://bonappetit.com/"> Bon Appetit</a> and thought it looked so yummy I vowed to make it...anchovies be damned! I know anchovies mostly because of my 'pop-culture' addiction. How many sitcoms have I watched where a character orders a pizza, and has uttered the phrase: 'Hold the anchovies'?<br />
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<b>Salad no...vinaigrette/pasta...YES!</b><br />
<b><br /></b>
I went to the trouble to make the vinaigrette, and ended up not making the salad. The rest of the tin went into the fridge. I purchased a huge bag of fresh green beans on my recent trip to <a href="http://tourismpenticton.com/">Penticton</a>, and used the vinaigrette to turn them into a tasty marinated green bean salad(a la <a href="http://en.wikipedia.org/wiki/James_Barber_(author)%E2%80%8E">James Barber</a>) and the change was delightfully deep with flavour. A few days later, I had a fresh tomato, zucchini and some garlic, so I fried up the rest of the tin of anchovies with the veg, and created a wonderful spaghetti 'twist' to make the P-Man's night!<br />
<br />
Here's the recipe for the vinaigrette courtesy of Bon Appetit-May 2013<br />
<br />
<b>Let me know what you think. Leave me a comment...especially if you have ever had anchovy pizza...</b><br />
<br />
<b>BA Vinaigrette</b><br />
<b><br /></b>
2 anchovy fillets packed in oil, drained<br />
3/4 cup extra-virgin olive oil<br />
2 Tbsp drained capers<br />
2 1/2 cups (packed) fresh flat-leaf parsley( I was 'sans'-parsley-I used a bunch of fresh oregano&thyme)<br />
1/4 cup (or more) white wine vinegar (I had only red wine vinegar)<br />
Kosher salt, freshly ground pepper<br />
<br />
Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse puree forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with S&P. Add more vinegar if desired. (I have had my vinaigrette in the fridge for a week, and have been using it on salads, hard cooked eggs etc.)<br />
<br />Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-85437833725515738742013-08-04T14:34:00.002-07:002013-08-04T14:34:54.782-07:00A tale of 2 Zucchinis: Sweet(cake) & Savoury(soup)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y3Ekfkwr7NMlIYgWQ6oAnIwevuwg3y8v92Q7cMnbf0oVuLkgta3WN7SimhTcVGvJKGTaWRGK9s61-qXKr24PPj5WukObvtLKu9quRIOKBxC46IkATUW_gEcKBbSQ90RtwG9xipfDJppg/s1600/IMG_3451.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y3Ekfkwr7NMlIYgWQ6oAnIwevuwg3y8v92Q7cMnbf0oVuLkgta3WN7SimhTcVGvJKGTaWRGK9s61-qXKr24PPj5WukObvtLKu9quRIOKBxC46IkATUW_gEcKBbSQ90RtwG9xipfDJppg/s320/IMG_3451.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini cake with chocolate and walnuts </td></tr>
</tbody></table>
<b>Zucchini Cake with Chocolate and Walnuts </b><br />
<b><br /></b>
My niece and her family came to visit a week or so ago. She knows I like to cook, and she has a garden. She arrived with a huge bag of mixed lettuce, some tiny pickling cukes(be still my Ukrainian heart), some fresh fruit, and a HUGE zucchini.<br />
<br />
She is a <b>VERY GOOD</b> niece!<br />
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This cake used 1/2 the zucchini...the soup used the rest.<br />
<br />
<b>Ingredients</b><br />
1 1/2 cups grated zucchini<br />
3/4 cups 'Sugar in the Raw'<br />
1 egg<br />
1/2 cup canola oil<br />
1 cup white flour/1/2 cup whole wheat flour<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1/4 tsp baking powder<br />
1 tsp ground cinnamon<br />
handful of chopped semisweet chocolate&walnuts<br />
<br />
Preheat oven to 325 degrees and grease 8X8 inch cake pan.<br />
In a bowl mix wet ingredients together-zucchini, sugar, egg, and oil. In separate bowl mix together the dry ingredients-flours, salt, baking soda, baking powder, chocolate, and walnuts. Stir dry into wet, just until blended. Pour mixture into pan and bake for 30 minutes or until knife inserted in centre comes out clean. Remove from oven, cool about 10 minutes, then turn out onto wire rack to cool completely. (adapted from all recipes.com 'Lemon Zucchini Bread')<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0b9DN4eIC5Go5Z6WG270v4QVxe0_E6REUi_uv1UAXQ4R-Ho4sw-QmCWdrh6hCQimgsj0mDu_X10yazzkmTUExrwA71kOXFiGT4eQGAZ2Gr4cbvqLiLmBswD7nkDWyxm5BeORn_gu30qNp/s1600/IMG_3458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0b9DN4eIC5Go5Z6WG270v4QVxe0_E6REUi_uv1UAXQ4R-Ho4sw-QmCWdrh6hCQimgsj0mDu_X10yazzkmTUExrwA71kOXFiGT4eQGAZ2Gr4cbvqLiLmBswD7nkDWyxm5BeORn_gu30qNp/s320/IMG_3458.jpg" width="239" /></a></div>
<b>Shredded Zucchini Soup</b><br />
<b><br /></b>
I have started taking the liquid left from any braised meat I cook and freezing it for soup. It can be a roast chicken, or pork, or even braised mixed sausages. If it's at the bottom of the pan, along with onions, garlic, carrots, celery, potatoes...whatever. It's now soup base. I wish I could remember what started this soup, but I can't. All I can tell you is that I un-thawed about 1.5 cups, added it to my blender, with about 2 cups of water, and blended it until smooth. I put that mixture into a pot, added water to thin it, added some leftover cooked pearl barley, a handful of fresh Oregano leaves, lemon pepper, anise seeds, and a combination of salt and reduced sodium soy sauce, and last but not least about 3 cups of grated zucchini...and had a soup so delicious the P-Man made a 'delicious-yum yum' comment, as he ate the second bowl.<br />
<br />
Too much zucchini in your garden? Call me! Or make these recipes and enjoy...<br />
<br />
Leave me a comment, or a joke. Go ahead, tell me a story. Make me laugh!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-47173832113543810932013-06-12T20:42:00.000-07:002013-06-12T20:42:14.169-07:00One Dressing...Two Salads!
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I have been eating more <i>salads</i> lately. The temperature is
climbing, the farmers market is open…It’s time. I found this Broccoli Salad
recipe at ‘Simply Recipes’ and only changed a couple of things. The real bonus
to this salad is the dressing. I have been making my own vinaigrette in just
about the same way for years. This dressing, lightened up with ½ the fat
mayonnaise, was a nice change. I only used about 1/3 of the dressing for this
salad. I cut up the broccoli stems and mixed them with ½ a head of shredded
cabbage to make a coleslaw, and added some leftover dressing to make salad #2.
I thought they were both great…<b>Leave me a comment</b>…I’d love to hear your
opinion.<o:p></o:p></div>
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<a name='more'></a><br />
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Broccoli Salad<o:p></o:p></div>
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<br /></div>
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1 Tsp salt<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJZOrgYFhT2y511d2Ot8RRnfhwBKzYxgH5UB5x1IqJjWXhliVqdOUuh9NFu0o4l7Je4_abOUD4J-4o7DRK2KYIutS58llvm1VYvZ09xCh4UGDkX5DzwTsxyBUyNt9TAJxBLN596iNlcDX/s1600/IMG_3090.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJZOrgYFhT2y511d2Ot8RRnfhwBKzYxgH5UB5x1IqJjWXhliVqdOUuh9NFu0o4l7Je4_abOUD4J-4o7DRK2KYIutS58llvm1VYvZ09xCh4UGDkX5DzwTsxyBUyNt9TAJxBLN596iNlcDX/s320/IMG_3090.jpg" width="239" /></a>5-6 cups broccoli florets( about 1 lb)<o:p></o:p></div>
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¼ cup sliced almonds-lightly toasted<o:p></o:p></div>
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Chives-handful-chopped<o:p></o:p></div>
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1 cup frozen peas-thawed-or fresh peas if you can get them<o:p></o:p></div>
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¾ cup ‘1/2 the fat’ mayonnaise<o:p></o:p></div>
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3 Tbsp apple cider vinegar<o:p></o:p></div>
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¼ cup honey- barely<o:p></o:p></div>
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<br /></div>
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Bring a large pot of water salted with a tsp of salt to a
boil. Add the broccoli florets. Cook 1 to 2 minutes-no longer. Drain broccoli
and immediately put into a bowl of ice water to stop the cooking. Drain as soon
as broccoli is cold all the way through.<o:p></o:p></div>
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serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and
honey (add ½ the honey and taste…keep adding until you like the sweetness.) Add
1/3 dressing to salad and toss. Chill thoroughly before serving. Taste before
serving, and drizzle as much extra dressing on as you like. Dressing keeps in
fridge for 1 week. <o:p></o:p></div>
<!--EndFragment-->Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-74157897204375250942013-05-09T09:00:00.001-07:002013-05-09T09:00:21.714-07:00Beans, Beans, The Magical Fruit…
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<span style="font-size: 16.0pt;">Summer is coming. That means
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inspired by a post by<a href="http://www.davidlebovitz.com/2012/09/white-bean-dip-recipe/"> David Lebovitz.</a> The recipe took me about 10 minutes
total, and kept covered in the fridge for a week with no loss of flavor. In fact,
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<span style="font-size: 16.0pt;">I have no food processor, so
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mashing until I liked the texture. <o:p></o:p></span></div>
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<b><span style="font-size: 16.0pt;">White Bean Dip</span></b></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkcDOcBb7R6_ck_sDVJJ9JEvoqHpdAUvmceJ5sU3ifwLr7vXysouoCX9vhRAfByilXgy80npMeLVrbSxFmdaeq-6xe_cw54MuXUFvNTQGPY3z7RJbQakNfbom4NDcEGGp9E67X4QJ-uwv/s1600/IMG_3015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkcDOcBb7R6_ck_sDVJJ9JEvoqHpdAUvmceJ5sU3ifwLr7vXysouoCX9vhRAfByilXgy80npMeLVrbSxFmdaeq-6xe_cw54MuXUFvNTQGPY3z7RJbQakNfbom4NDcEGGp9E67X4QJ-uwv/s320/IMG_3015.jpg" width="239" /></a></b></div>
<b><o:p></o:p></b><br />
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<span style="font-size: 16.0pt;">2 cups cooked white beans- (I
bought dried ones, soaked them overnight and cooked them. You can use canned-
just rinse them under cold water to remove any slimy liquid.)<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">2 medium cloves of
garlic-peeled and minced<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">2 Tbsp assorted fresh herbs-I
used chives , thyme, <o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">flat leaf parsley, and
oregano.<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">1 Tbsp olive oil<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">1 lemon-all the juice-or to
taste<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">½ tsp salt<o:p></o:p></span></div>
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<span style="font-size: 16.0pt;">dash of cayenne pepper/chili
oil/hot sauce- I used chili oil.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 16.0pt;">Mash beans/garlic. Add the
other ingredients. Mix well. Taste and adjust seasonings. Serve with crackers
or on slices of baguette-toasted or un-toasted. Add halved cherry tomatoes, or
cucumber slices as garnish.</span></div>
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<span style="font-size: 16.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Please leave a comment...the beans and I would both appreciate it!<o:p></o:p></span></div>
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<!--EndFragment-->Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-77078184391413293232013-01-15T17:54:00.001-08:002013-01-15T17:54:35.855-08:00Pot Roast&Beef Lentil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDViTTBnrboeOM7a1jkSZ6WETOsdUlPXimC2YcNTxIMmrgVObnkL9TDFj2-GptDWxdbOHTeMEiqyqCYXR5JLJ36hl0R_ey7PEFXjnF_gfFjbPAFjt3dgaQiBlzygONlz0GTnqLAEqntLCo/s1600/IMG_2629.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDViTTBnrboeOM7a1jkSZ6WETOsdUlPXimC2YcNTxIMmrgVObnkL9TDFj2-GptDWxdbOHTeMEiqyqCYXR5JLJ36hl0R_ey7PEFXjnF_gfFjbPAFjt3dgaQiBlzygONlz0GTnqLAEqntLCo/s320/IMG_2629.jpg" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGAokV4A3-9QRVKrR5fiFdKLtYlguMph8GpI03hqpyCRzuTg79gpIiBJ4QKyrnbDAkRQEejQo-R-0lv78VAWArDVuc3GL8MBI50BsQUbAJeFproXyvulueoGIsSdafdEF42XSACPGnXe5/s1600/IMG_2632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGAokV4A3-9QRVKrR5fiFdKLtYlguMph8GpI03hqpyCRzuTg79gpIiBJ4QKyrnbDAkRQEejQo-R-0lv78VAWArDVuc3GL8MBI50BsQUbAJeFproXyvulueoGIsSdafdEF42XSACPGnXe5/s320/IMG_2632.jpg" width="239" /></a></div>
I cook every day. I never <i>used</i> to cook every day. When I was working full time operating 2 ladies clothing stores in different cities I ate out a lot, and I got really, really, fat! Now I work less than full time with clients who let me determine my work schedule...and I am not so <a href="http://weightwatchers.ca/">fat</a>, anymore!<br />
<b>Pot Roast</b><br />
I haven't cooked a pot roast in ages. Frankly, the last time I did it was a bit stringy and dry...put me right off. This time I purchased a pot roast from a butcher and it turned out so tender, so delicious,the P-Man and I just kept eating, and looking at each other...Like <a href="http://www.julieandjulia.com/">Julia Child</a> and her husband when they are eating in that restaurant in Paris, when they first moved there!<br />
Back to the pot roast. The other thing that I DID NOT do was brown the pot roast before I put it in the oven to braise. Every recipe I looked at said I should...but browning a big roast on my stove would have had my apartment smelling like dead cow for days!<br />
So...all I did was rub the roast all over with kosher salt and pepper. Chop 2 big onions into large chunks, and peel and chunk up 1 pound of carrots. I added about a cup of canned tomatoes, 2 cups of low sodium vegetable broth, a couple a bay leaves, 2 Tbsp of Worchestershire sauce, and a squirt of ketchup. I put the lid on, and cooked it in a 300 degree oven for 4 hours.<br />
IT WAS FANTASTIC!<br />
<b>Beef Lentil Soup</b><br />
After we had devoured the pot roast I still had some sauce left. No way I was throwing it out, so I cut all the meat off the bone I could, and added the leftover sauce, the meat, the rest of the can of tomatoes(see above) approx. 2 cups of vegetable stock, a cup or so of water, 1 cup of du puy lentils, and a couple of Shitake mushrooms, sliced. I brought everything to the boil, then turned down the heat and simmered it until the lentils were tender...about an hour. It was so rich and <i>'beefy</i>', the P-Man, who normally would think that soup for dinner was some sort of punishment, ate 2 bowlfuls(that's not a word, is it?)!<br />
IT WAS INCREDIBLE!<br />
<br />
<b>Do IT!</b><br />
Run to the butcher and pick up a pot roast...Let me know how it turns out!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-89125432562764454582012-09-08T06:36:00.003-07:002012-09-08T06:38:52.931-07:00Good Morning...Julia In Paris<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNnhBbEOLSsabym1a2qXucLp8G9LdxILi9hDUb5JTO1NrRGB4LBe69-eiwONwd9AJeSqLnVCQ_diANPOYKrb74m165WgYgcwACze2SADwkjfZoCjhVX6n2TarKEXKdF00eFgJbX2lRORF/s1600/IMG_1911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNnhBbEOLSsabym1a2qXucLp8G9LdxILi9hDUb5JTO1NrRGB4LBe69-eiwONwd9AJeSqLnVCQ_diANPOYKrb74m165WgYgcwACze2SADwkjfZoCjhVX6n2TarKEXKdF00eFgJbX2lRORF/s320/IMG_1911.jpg" width="240" /></a></div>
<b>Hi, Sorry, it's been awhile! </b><br />
<b><br /></b>
I've been meaning to try and update this blog template for ages,,,and today was the day! It's 6:15 am, I just spent 300$ on a ticket to what sounds like a <a href="http://www.lesdames.ca/">fabulous food event</a> in Vancouver tonight, and I'm teaching a private blogging workshop for 4 eager beavers at 2:00 pm.<br />
All in all...I guess it's just business as usual...HA!<br />
This month is also a milestone in my weight loss journey. At the end of September, it will be 5 years since I reached my lifetime status with <a href="http://www.weightwatchers.ca/">Weight Watchers</a>. So...I lost 30 pounds in 2007...and those 30 pounds still haven't managed to find me again...SSSSSHHHH...they may be lurking...it's still dark outside!<br />
<br />
<b>GoodVeg</b><br />
<b><br /></b>
I haven't given up writing about food completely. In fact one of the reasons I stopped writing here, was I was asked to write a recipe a week, complete with charming little story for an online vegetarian magazine called<a href="http://goodveg.squidoo.com/"> GoodVeg</a>. I've done 39 posts for them so far...and have really enjoyed stretching my vegetarian 'muscles'...as usually the pork and beef and chicken 'muscles' are in the way! Lessons? My grocery bill is a fraction of what it was, and I've started to lose a bit more weight, lately. My skin and coat...er hair, are looking very good as well!<br />
<br />
<b>Twitter</b><br />
<b><br /></b>
Okay...I need to make some coffee, or this day just will not turn out well...oh look it's getting light...and I will fall asleep face first in my bouillabaisse at my Julia In Paris dinner tonight. So...for little 140 tidbits in between posts...please follow me on twitter...I'm constantly 'tweeting GOLD'!!<br />
<b>@CathyCavern</b><br />
<br />
Until next time, pussycats...Bon Appetit!!<br />
<br />
<br />
<br />
<br />Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-61853909399043580062012-02-13T19:34:00.000-08:002012-02-13T19:34:28.594-08:00Mmmm...Meatloaf!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXysSQCIyOQLjTPA-oW0wVWJYzxpE-MXy44Pzj9h8cpF0_YWYPuSuGyCV4LRNa96ou1F4EkUtOpfRdseAKLC0X0-UzoYar6WNNb6xpcAl1NGhob9Zl9raF_82GZPcuO0K_b5a5ZTWOYZO/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXysSQCIyOQLjTPA-oW0wVWJYzxpE-MXy44Pzj9h8cpF0_YWYPuSuGyCV4LRNa96ou1F4EkUtOpfRdseAKLC0X0-UzoYar6WNNb6xpcAl1NGhob9Zl9raF_82GZPcuO0K_b5a5ZTWOYZO/s320/001.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA2t5RXneMjr1U_8kjoxdXE9WzbGIsCJ0rNq_p2MBOTZ3pOajNORFIurxPpubFyBEkJdLw4CIEMf3FI3wv1evyEmk0qJwTMUVvLj1WsYSyjW6n7HhwVGi_E0J4TJ6llc4zcX904dZTJ6h/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA2t5RXneMjr1U_8kjoxdXE9WzbGIsCJ0rNq_p2MBOTZ3pOajNORFIurxPpubFyBEkJdLw4CIEMf3FI3wv1evyEmk0qJwTMUVvLj1WsYSyjW6n7HhwVGi_E0J4TJ6llc4zcX904dZTJ6h/s320/003.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiGyGk58m3n2bFWeTQcXWoG02mh49RmlMgDk4ycYxUumBk-N741pADdbVQr0x65JufrjUmAi7LneyZ3_B8MyI3eq5tccMrcWxS3SF4YviWx9Tks2RDLkjhiHEmSpqbb8k5BG9UwHK6och/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiGyGk58m3n2bFWeTQcXWoG02mh49RmlMgDk4ycYxUumBk-N741pADdbVQr0x65JufrjUmAi7LneyZ3_B8MyI3eq5tccMrcWxS3SF4YviWx9Tks2RDLkjhiHEmSpqbb8k5BG9UwHK6och/s320/004.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgXeza_OTOu6qQI-IVw2owCpKId4E-BpQwYe-M81mISxWTBCfEWXyzzMg1_iVpIUsVIU19ph2trf_WRPd-pW-CFT_cN9Jsc20oBmWsuBnIj0AtF1cJPvnNt2iP0uzin8kax0TmIpN5tYW/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgXeza_OTOu6qQI-IVw2owCpKId4E-BpQwYe-M81mISxWTBCfEWXyzzMg1_iVpIUsVIU19ph2trf_WRPd-pW-CFT_cN9Jsc20oBmWsuBnIj0AtF1cJPvnNt2iP0uzin8kax0TmIpN5tYW/s320/005.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqQP3rDdc8QVQdzRUR47CORzZQ7GVkgiOCAYrziZ0kNkJI4Yp3uVCkYKEaWQz1ubN0xHyqMaS6hTwHCD2_uS_B4hHw6D-Jhr3ccWB4ANx_k1SvSYBQC82wICQ2q_AvUylgwUEzB47GEQd/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqQP3rDdc8QVQdzRUR47CORzZQ7GVkgiOCAYrziZ0kNkJI4Yp3uVCkYKEaWQz1ubN0xHyqMaS6hTwHCD2_uS_B4hHw6D-Jhr3ccWB4ANx_k1SvSYBQC82wICQ2q_AvUylgwUEzB47GEQd/s320/007.JPG" width="320px" /></a></div>I make meatloaf just once in awhile. It's one of those things that I get a craving for...and I know I have to make it. I love ordering a meatloaf sandwich in a diner, as it's like a burger...but 'different' if you know what I mean. The first few times I made meatloaf, it was heavy, and not particularly tasty. I had a tough time deciding how much seasoning I needed to add. Now, experience, and the addition of a good amount of homemade breadcrumbs have transformed the old, tasteless meatloaf of twenty years ago into something moist, and incredibly flavourful.<br />
<br />
<strong>The breadcrumbs:</strong><br />
<br />
I like to make my own breadcrumbs. My freezer is full of small bags filled with heels of loaves of a wide variety of <em>'toast-bread'</em>. The P-Man is a bit of a toast connoisseur...and I am always buying new bread to find him a favorite. I pick a day when the oven is already on, and I lay all the little bits of frozen bread on a cookie sheet, and when the oven is still hot, but empty, I put the cookie sheet in until I can see the bread had dried, and changed colour a bit. I let the bread cool, and then put the dried bread in a plastic bag, on my kitchen concrete floor, and bash the heck out of it with my trusty rolling pin.(It's best to use 2 or 3 layers of bags, as the sharp edges poke through the bag, and you end up with a fine layer of crumbs all over the floor! I believe these breadcrumbs are the secret to delicious meatloaf.<br />
<br />
<strong>The rest:</strong><br />
<br />
I always start with a large bowl with the breadcrumbs in the bowl,I pour enough milk into the bowl to completely cover the crumbs, plus approximately 1/2 inch of milk. Leave it until the milk has been completely absorbed into the crumbs. Then I pile the rest of the ingredients on top, and mix everything with my hands.<br />
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1 lb extra lean ground beef (In this recipe you can use 'extra-lean' because the milk and the egg and the onions keep everything super moist)<br />
1 1/2 cup breadcrumbs coarse or fine- remember the better the crumbs, the better the meatloaf!<br />
1 egg<br />
milk to cover crumbs plus 1/2 inch- I use 1% milk<br />
2 Tbsp coarse ground Dijon mustard<br />
2 tsp sweet Paprika<br />
2 onions chopped fine-medium to large onions<br />
1 tsp whole coriander seed (ground up a bit)<br />
2 tsp Herbes de Provence (ground up a bit)<br />
salt and pepper to taste, at least 1 tsp of each<br />
1 Tbsp fresh cilantro<br />
1 can tomato soup- I use Amy's Organics Tomato Bisque<br />
<br />
Method:<br />
In a medium pan add 1 tsp olive oil and the chopped onions. Feel free to use butter if you like the taste. Saute the onions over medium heat for 5 minutes and add the herbs, salt and pepper. Keep stirring until onions are soft. You can brown them if you like, but I just like them soft. take mixture off the heat, and cool for 10 minutes in the fridge. <br />
In a bowl, soak the breadcrumbs in milk, and when the milk has been absorbed sprinkle over the Paprika, and add the egg, mustard, and ground beef. Add the cooled onions, and mix with your hands, until well combined. Grease a non-stick loaf pan with olive oil, and add the meat mixture. Smooth the top, and add approx 1/2 can of the tomato soup, and bake in a 350 degree pre-heated oven, tin lightly covered with aluminum foil for 1 hour. Remove from oven and serve immediately, or let cool and refrigerate. This meatloaf will last at least a week in the fridge, and re-heats beautifully. It also freezes well, so you could double the recipe and have one for later.<br />
I hope you'll try this...especially if you have never tried a meatloaf full of tender sweet onions, and lightened with delicious home-made bread crumbs.<br />
<br />
<strong>This meatloaf got the P-Man's double thumbs up: Seal of Approval!</strong><br />
<br />
Enjoy!<br />
Leave me a comment...<br />
<strong>CathyB</strong>Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-1270992671737669552012-02-07T15:19:00.000-08:002012-02-07T15:19:49.266-08:00Potato Love<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxZVmFl4El2huau8vvOHjWbvuESFkagC6EMdeMVhtuSpVTUVaqVXo2b7ppif3ZhXDA8V7fo6TWnBRHBRJQlrmejzZrDCU7h-qaUcMo8H7rfeuLIk4-sgHm68iTd_kARgvQeNaR9jIvbiH/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxZVmFl4El2huau8vvOHjWbvuESFkagC6EMdeMVhtuSpVTUVaqVXo2b7ppif3ZhXDA8V7fo6TWnBRHBRJQlrmejzZrDCU7h-qaUcMo8H7rfeuLIk4-sgHm68iTd_kARgvQeNaR9jIvbiH/s320/005.JPG" width="320px" /></a></div>In the last few years I have rediscovered the potato. I am almost always a<em> 'baker'</em> or<em> 'roaster'</em> of potatoes now. I received a nice bag full of little red skinned potatoes in Friday's <a href="http://www.spud.ca/">SPUD</a> box...and knew that they were going to be simply delicious roasted in a 350 degree oven with some roughly chopped red onion, some olive oil, salt, pepper, and sweet Paprika.<br />
<br />
I roasted them this morning, as I was up extremely early, and while they were roasting, I cursed my earlier choice of breakfast food: <strong>oatmeal!</strong> The potatoes and onions made the whole apartment smell yummy, and I kept thinking how a couple of gently fried eggs on top, with a little bit of ketchup would have been delightful...<br />
Good thing tomorrow morning will be here soon!<br />
<br />
If you haven't had any potato love in awhile...what are you waiting for...<br />
Leave me a comment, and tell me your favorite potato 'thang'...and don't forget to share the love!<br />
CathyBCathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-64913572457420162022012-02-01T10:54:00.000-08:002012-02-01T10:54:36.355-08:00Food Chat a la Cat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1jNKhGep_6GquA2ggNWhrmw9JoXhCmn0Z6zDAvtycgw0wZw6gTrTzZ-lAjQN1WWaZUDbDHGexcww0LlD9XiqZMfv0mw7CmMPs28vNYK_XCMvdjH_0CSVvJx72b8vl_JOCtQLh4Cbzsfh/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1jNKhGep_6GquA2ggNWhrmw9JoXhCmn0Z6zDAvtycgw0wZw6gTrTzZ-lAjQN1WWaZUDbDHGexcww0LlD9XiqZMfv0mw7CmMPs28vNYK_XCMvdjH_0CSVvJx72b8vl_JOCtQLh4Cbzsfh/s320/001.JPG" width="320px" /></a></div><strong>I normally do this blog on Monday</strong>.<br />
This week was extra busy, and I am actually starting a PAID Social Media job today...and have a bid on a website I should hear about tomorrow...so I am trying to start this year with my 'must make money' priorities in order!<br />
What that means for you, dear <strong>'CathyEats'</strong> reader, is that on occasion, I will not always provide you with a recipe...just a little:<br />
<br />
<strong>"Food Chat a la Cat!"</strong><br />
<br />
(I really had to think about how I was going to phrase that, as I did not want 'the words'cat'and 'food' near each other! HA!)<br />
Now to the chat!<br />
<br />
This lovely photo is courtesy of my once every 2 week <a href="http://www.spud.ca/">SPUD</a> box. It appears to be rainbow chard. I received 4 pieces: 2 white, 1 yellow,and 1 pink. The yellow and the pink colours are really quite extraordinary...colours like you infrequently see in nature...shockingly beautiful. <br />
I never ate a leaf of chard before I started receiving my SPUD box. I did look up a few recipes, but I mostly just started to treat it as a leafy green vegetable that needs to be prepared in 2 parts: Tough stems chopped small, and sauteed or boiled (in soup) before the leafy parts are added, and then only cooked until wilted and bright green, not disintegrated and pale gray!<br />
I sauteed this chard last night with some large yellow onions and a fat clove of garlic, olive oil, salt and pepper. It was sweet and delicious, and made the leftover chicken I ate it with taste even better.<br />
<br />
<strong>Make friends with chard...eat more leafy greens, be healthy, and live longer! </strong><br />
<br />
Chatty Cat...OUT!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com4tag:blogger.com,1999:blog-9113124462248224159.post-33603511327979319712012-01-23T14:41:00.000-08:002012-01-23T14:41:08.911-08:00Turkey Sausage with braised cabbage,onions and carrots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMMqhLToF-q30bo9IgCgwxBaLSaDYHyg_oekQXJJCOWjZLeGbDsrIqdVaFXT3L_JxwATHyJtJj33pmAwCPcX91kNK3ZNs10Iks0ttdF4Ch5JfA-mFjI7bM3bRLz4-NrBdMLzi7D3g7hnj/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMMqhLToF-q30bo9IgCgwxBaLSaDYHyg_oekQXJJCOWjZLeGbDsrIqdVaFXT3L_JxwATHyJtJj33pmAwCPcX91kNK3ZNs10Iks0ttdF4Ch5JfA-mFjI7bM3bRLz4-NrBdMLzi7D3g7hnj/s320/004.JPG" width="320px" /></a></div>When I moved to White Rock more than 10 years ago, It took a bit of time to discover where the best places were to buy food. I came across a place on King George Hwy, only about 10 minutes from my place, called:<br />
<strong>The Turkey House.</strong> <br />
It's half butcher shop, half deli. In the last 10 years I think I have tried almost all of their products. Everything is consistently fresh, and I love the variety. When I started <a href="http://www.weightwatchers.ca/">Weight Watchers</a> in 2007, and went on to lose 40 pounds, The Turkey House was a fabulous place to get many of my favorite products, but lighter. Turkey is considered a lean protein, and they have everything from roasts to sausages, to turkey deli meats.(Their turkey European wieners are YUMMY!) Today's recipe is one of my favorites. It's made with 2 kinds of turkey sausage: Italian and parsley and onion. Both are moist and flavourful, with much less fat and calories than traditional pork sausages. Hope you can make it out to the Turkey House...and hope you will try this recipe!<br />
<br />
<br />
<strong>Turkey Sausages with braised cabbage, onions, and carrots</strong><br />
<br />
12 assorted turkey sausages<br />
1/2 large head of white cabbage, sliced <br />
2 large white onions, sliced <br />
4 medium carrots cut into matchsticks<br />
olive oil to grease the pan, and some to drizzle over the top<br />
3 Tbsp butter<br />
3 Tbsp Herbes de Provence<br />
salt and pepper<br />
<br />
Slice the cabbage with a knife, or use a mandoline. Slice the onion in 1/2 moon shapes, as thick or thin as you like. I sliced the cabbage and onion about the same thickness. Cut the carrots into matchsticks if you like the dish to be pretty. If you are in a rush, grate the carrot on a box grater on the coarse side, or thinly slice with the mandoline. Grease the casserole dish and layer the cabbage,onion and carrot, salt and pepper, Herbes de Provence, and dot each layer with 1 Tbsp of butter. Continue this process until the vegetables are all used up, then lay the sausages on top, and drizzle with a bit of olive oil. Cover the dish with aluminum foil, and put into a 350 degree oven for 2 hours. After 2 hours check to make sure the vegetables are tender, and serve with brown or white rice, or more traditionally, potatoes. This dish keeps in the fridge for at least a week, and gets more and more flavourful each day. It's a real peasant dish. Although I've served it to company, and people always tell me how much they enjoyed it.<br />
Hope you like it...Leave me a comment...and remember to share!<br />
<br />
<strong>The Turkey House</strong><br />
<strong>1433 King George Hwy</strong><br />
<strong>Surrey, BC</strong><br />
<strong>V4A-4Z5</strong><br />
<strong>604-531-6222</strong>Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-69062179996582553082012-01-16T19:52:00.000-08:002012-01-16T19:52:52.380-08:00Chicken and Vegetables with Black Bean Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9B87xQVPKNVRHv58mLZkixolFsxXenLH_SY1SrSyrAeyZ3690n64Ve_A7TSG6AJ6EwDM07RDNotPuSil6DPelWNl5Ulho24VCAwUm4mcbWNd-pAP-x17Umps-K5RbZiyzwmwl9-P-mZNK/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9B87xQVPKNVRHv58mLZkixolFsxXenLH_SY1SrSyrAeyZ3690n64Ve_A7TSG6AJ6EwDM07RDNotPuSil6DPelWNl5Ulho24VCAwUm4mcbWNd-pAP-x17Umps-K5RbZiyzwmwl9-P-mZNK/s320/001.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGp-HjqgoxEYOxwn27VfwVfJdbScwXW6rMjNIbMB99t9hDCdOADa48wM2WxAo6I3iJzdbOCVdhS7OezyFG8qQO7qoEg1UPPhAh-QLwFEmG61cewR2upPtxWY7QyuelBusBx9wyRPlFnVjt/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGp-HjqgoxEYOxwn27VfwVfJdbScwXW6rMjNIbMB99t9hDCdOADa48wM2WxAo6I3iJzdbOCVdhS7OezyFG8qQO7qoEg1UPPhAh-QLwFEmG61cewR2upPtxWY7QyuelBusBx9wyRPlFnVjt/s320/004.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKfWOJahsV3mxmlu72gQWWIx9Jw4BkZ4HLb5h6b0ZlG5NhPg6q1Lo1MBCv2tB_lCjkQd2rDT2Hg2jewzDN98ZMZRCkl9IGKK4LBKzs0Vzlpez2Jea3ShJfmtCaElmU0yQgP__zJA34l_c/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKfWOJahsV3mxmlu72gQWWIx9Jw4BkZ4HLb5h6b0ZlG5NhPg6q1Lo1MBCv2tB_lCjkQd2rDT2Hg2jewzDN98ZMZRCkl9IGKK4LBKzs0Vzlpez2Jea3ShJfmtCaElmU0yQgP__zJA34l_c/s320/005.JPG" width="320px" /></a></div>I love chicken thighs. Plump little dark meat beauties. Last week I had a craving for Chinese food. I had a look online, and came across a recipe for <a href="http://www.canadianliving.com/">chicken with black bean sauce.</a> I modified it,and it was really tasty. A winner! I will definitely make this again. Hope you'll give it a try. It came together so quickly, it's great for a week night.<br />
<br />
<strong>Chicken and Vegetables with Black Bean Sauce</strong>- (adapted from Canadian Living- Chicken with black bean sauce)<br />
<br />
1 large bunch of red chard, Leaves and stems separated. Leaves roughly chopped, stems finely sliced<br />
1 large onion,chopped<br />
2 large carrots, sliced thinly on the diagonal<br />
4 chicken thighs- bone in-skin removed<br />
1 tbsp canola oil<br />
1 tbsp grated ginger- with skin<br />
2 tbsp black bean sauce<br />
2 tbsp rice wine-unseasoned<br />
2 tsp apple cider vinegar.<br />
1/2 cup chicken stock- I used a cube<br />
1 tbsp cornstarch<br />
<br />
In a large nonstick pan heat canola oil over medium high heat and brown chicken thighs.Transfer to a plate, turn heat down to medium and add the ginger,chard stems and carrot. Cook until softened, about 5 minutes. Stir in the black bean sauce,rice wine and vinegar and cook for 1 minute. Add the stock and 1/2 cup of water,bring to a boil and add the chicken back to the pan. Reduce heat and cover. Simmer until chicken is cooked, approximately 20 minutes(adding the chard leaves for the last 5 minutes of cooking) In a small bowl mix the cornstarch with the same amount of water, push chicken vegetable mixture to one side add cornstarch mixture to pan, and stir until thickened. Once thickened, stir everything together, and serve immediately over brown rice or noodles. You don't need to add salt, as the black bean sauce is already salty. The rice wine and the vinegar give the dish a pleasant tang. From start to finish it took about 45 minutes to make. If you pre-chopped the vegetables and threw them all in a bag together,with the chard leaves on top, you could be eating in under 30 minutes! <br />
<br />
Hope you'll try this...It's WAY better than takeout <br />
<br />
Leave me a comment...let me know.Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com2tag:blogger.com,1999:blog-9113124462248224159.post-385290490057339902012-01-09T14:45:00.000-08:002012-01-09T14:45:31.561-08:00Chicken barley soup with red chard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXplt5RJgj4vgdSpsjoAuuChE4HfHM8VzpVDPEPr-NFkWWqKDPLhCTEYzR8_AlvW7B-aWx69M9bfXWprIIRwKr5ORYCpI8VG4wYmI6-Trm59p4dRU-ZycoExyL96XzhNAgQCzRAB5CCrI/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXplt5RJgj4vgdSpsjoAuuChE4HfHM8VzpVDPEPr-NFkWWqKDPLhCTEYzR8_AlvW7B-aWx69M9bfXWprIIRwKr5ORYCpI8VG4wYmI6-Trm59p4dRU-ZycoExyL96XzhNAgQCzRAB5CCrI/s320/002.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjxOp6Aeb69lUgwDkMCeaxb9BjPebgtEIxLQW9QhK7g-k9AhPYQ_EcGgAIkHGTiTzWmSE02vFBU435qgTH6X92qKJHRYkMsjR6qNFtCNwa4vOezA_Qv3WWcc7vjHoxLJ4tzT0nlbSWghX/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjxOp6Aeb69lUgwDkMCeaxb9BjPebgtEIxLQW9QhK7g-k9AhPYQ_EcGgAIkHGTiTzWmSE02vFBU435qgTH6X92qKJHRYkMsjR6qNFtCNwa4vOezA_Qv3WWcc7vjHoxLJ4tzT0nlbSWghX/s320/003.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFSCUH1AipGkaFxSSnwsSWSBI39NWXWAXkowMQOaqQMLmhrAD4cBiR-TBYJou-pAMK3BIOnxRmGF9b0NYpE6Ylc-Q4YJ3aRLDgGSCKXUH8gHsrB2vLUNwAwx7RYer9cb32v5eEybTA9VV/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFSCUH1AipGkaFxSSnwsSWSBI39NWXWAXkowMQOaqQMLmhrAD4cBiR-TBYJou-pAMK3BIOnxRmGF9b0NYpE6Ylc-Q4YJ3aRLDgGSCKXUH8gHsrB2vLUNwAwx7RYer9cb32v5eEybTA9VV/s320/001.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaIZgte1BqCPwyh5ycfoOlJkhCrh6HpydtlaJlqcjbOS0mkiguTIzdZZspSH7WhVagQbi74T7RVbvPHsguyfqadRCoEorjwguVsTsa2zlAynGzAPbOJ2U8kJyTxNnyZUJK3x7As1q6Zlx/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaIZgte1BqCPwyh5ycfoOlJkhCrh6HpydtlaJlqcjbOS0mkiguTIzdZZspSH7WhVagQbi74T7RVbvPHsguyfqadRCoEorjwguVsTsa2zlAynGzAPbOJ2U8kJyTxNnyZUJK3x7As1q6Zlx/s320/004.JPG" width="320px" /></a></div>It was kind of a lazy weekend for the P-Man and I. He did some work on the computer, but I mostly cooked and cleaned, and answered e-mails and tried to be witty on facebook and twitter. I made a roast chicken a week or so ago, and as I am not much of a gravy person, I always scrape whatever is left on the bottom of the roaster into a container and freeze it. I refer to this as <em>'soup base'</em>. I had a container of the '<em>base</em>' and an odd cup of vegetable stock in the refrigerator left over from a previous recipe, and I had a crisper full of nice fresh vegetables, courtesy of <a href="http://spud./">SPUD.</a> I decided to make some soup. It turned out extremely tasty. When the P-Man dragged himself away from the computer bemoaning the fact that I PROMISED to make spaghetti and meatballs...I gave him a bowl. After a few minutes of slurping, he said: "Did you actually make this right now... 'like' from scratch?" I nodded, and his gaze said it all...I am freaking amazing...and the soup was good too!<br />
<br />
<strong>Here's' like' the recipe:</strong><br />
<br />
<strong>Ingredients:</strong><br />
1 Tbsp olive oil<br />
1 lg onion, chopped<br />
1 large, or 2 medium carrots, chopped<br />
1 lg bunch of red chard-stems chopped fine and leaves sliced 1 inch thick<br />
handful of herbes de provence<br />
salt and pepper<br />
2 bay leaves<br />
3 cups chicken soup base- you can also use store bought but will have to add a bit more seasoning<br />
8 cups water<br />
1 cup pearl or pot barley- I think pot barley has more fibre<br />
2 medium sweet potatoes chopped- I used the orange ones-yams?<br />
1 Tbsp soy sauce- adds depth of flavour<br />
<br />
Put a large soup pot on medium high heat. When the pot is hot, add the oil, the chard stems, onion,carrot,salt and pepper. Turn veggies in the oil, and turn heat down to medium and cook until veggies are softened, stirring often. Add the soup base or broth, bay leaves, herbes de provence, water, and sweet potatoes. Bring to a boil, add barley, reduce heat to a simmer and cook for 40 minutes or so until the barley is tender. Add the sliced chard leaves and turn off the heat. After the chard has wilted, and soup has cooled a bit, check seasoning, and adjust. <br />
I like my soup thick and hearty...but feel free to add more water if you like something more <em>'brothy'</em>. I ate this soup for lunch today, and it was just as flavourful. I just added a bit of water and microwaved it. Delicious!<br />
Hope you like it too! <br />
Leave me a comment...flattery will get you everywhere!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-1165596280733791692012-01-03T15:29:00.000-08:002012-01-04T08:24:14.230-08:00Slightly Pretentious Pork Chops-ala James Barber<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--qMpSpQ03JE/TwOFrlQm60I/AAAAAAAAAiY/A0SaIQtqY6g/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://4.bp.blogspot.com/--qMpSpQ03JE/TwOFrlQm60I/AAAAAAAAAiY/A0SaIQtqY6g/s320/001.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kvPMgR_Biag/TwOF3NRLmzI/AAAAAAAAAig/_9fhtJD9MxE/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-kvPMgR_Biag/TwOF3NRLmzI/AAAAAAAAAig/_9fhtJD9MxE/s320/002.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ru-ruQh3uug/TwOGDUY9-DI/AAAAAAAAAio/32hJYGHRbk8/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://4.bp.blogspot.com/-ru-ruQh3uug/TwOGDUY9-DI/AAAAAAAAAio/32hJYGHRbk8/s320/003.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0F9iREMke-0/TwOGUMOuCsI/AAAAAAAAAiw/804eCQVHH0M/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://2.bp.blogspot.com/-0F9iREMke-0/TwOGUMOuCsI/AAAAAAAAAiw/804eCQVHH0M/s320/004.JPG" width="320px" /></a></div>I believe that <strong><a href="http://www.james-barber.com/">James Barber</a></strong> was being cheeky when he called these pork chops <em>'pretentious'</em>. Nothing fancy about a $7.30 package of sirloin cut pork chops that would feed 3 people very comfortably. I made these pork chops in between Christmas and New Years. After we had returned from the Okanagan, and before I had gotten any groceries. I had almost given up on pork chops. It was like I had lost my pork chop 'mojo'. The last few attempts at a quick and easy meal had resulted in dry tasteless chops. I changed a few things this time around. I used thicker chops, and I let them simmer in the sauce for a little more than 45 minutes. They were incredible! So tender I could cut them with a fork. The P-Man blew me kisses in between bites...We ate a chop each the day I made them, and then split the last chop the next day for lunch. I kept the leftover sauce and used it over baked cabbage rolls, and even just over brown rice, with a fried egg for breakfast! What can I say...I was so happy I could have let out an 'oink' of joy! (Sorry pig lovers...)<br />
<br />
This recipe is adapted from a recipe of the same name found in a cookbook called: <br />
<strong>"James Barber's Immodest but Honest Good Eating Cookbook."</strong><br />
written by James Barber.<br />
I modified it, of course...<br />
<br />
<strong>Ingredients:</strong><br />
2 each pork chops ( I used 3 bone-in sirloin pork chops) trimmed a bit<br />
olive oil for frying<br />
dry white wine ( I used about 1/4 cup of Sauvingnon Blanc)<br />
1/4 tsp pepper ( I like pepper-<a href="http://www.wellseasoned.ca/">Telicherry</a>- I used a bit more)<br />
1/2 tsp mustard ( I used 1 tsp coarse grain and 1/2 tsp Dijon)<br />
1 tsp salt <br />
4 Tbsp butter ( I used 2 Tbsp- slathering pork with butter...inconceivable, but tasty!)<br />
1 Tbsp dried Oregano <br />
1 bay leaf<br />
1 large onion, finely chopped<br />
(I also added a 14 oz can of 1/2 the salt niblets corn and a 14 oz can of Italian stewed tomatoes)<br />
chopped fresh parsley- (I used about a 1/4 cup)<br />
<br />
Trim the pork and make a paste with the salt, pepper, mustard(s),Oregano, and butter. Spread the paste on the chops, both sides, and let them sit on the counter while you finely chop an onion. Fry the onion in about a Tbsp of olive oil until it looks translucent. Add the pork chops and fry to a golden brown, both sides and add the wine. (I had trouble browning the meat because the onions were all over the bottom of the pan, but I did cook them a bit on both sides, then added the wine to de glaze). Simmer, lid on for 45 minutes. (After the wine, I added the corn, the tomatoes, and bay leaf, and continued to simmer. I had no lid, but covered the pan with aluminum foil, and as I said...my faith in pork chops has been restored. I sprinkled the parsley on top of the chops and served them with brown rice and baked acorn squash.) <br />
Pretentious? More like Perfect!<br />
Enjoy!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-72331576409688564342011-12-21T16:34:00.000-08:002011-12-21T16:34:21.869-08:00Last post of the year...but Cathy will be eating over Christmas!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yKy0UVWwPgo/TvJ2xW4bDfI/AAAAAAAAAiM/NoWVkBEX9EA/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" rea="true" src="http://2.bp.blogspot.com/-yKy0UVWwPgo/TvJ2xW4bDfI/AAAAAAAAAiM/NoWVkBEX9EA/s320/010.JPG" width="239px" /></a></div>Ahhh, I made it to the last Cathy Eats post of the year!( New post tentatively planned Jan 2nd 2012) I am getting ready to hit the road to visit family in the snowy Okanagan for the next 5 days. Truth be told, the P-Man and I have been out almost every night, and my cooking has been lacklustre to non existent. C'est la vie...It's the Holidays, and I am in the mood to be served. <br />
My business life has been getting a bit busier of late.( a good thing! ) I have decided to keep my once a week every Monday blogging schedule for Cathy Eats, but wanted to let you know about a few other places you can read my writing about food. This <strong>Friday Dec 23rd at 4:30 pm,</strong> a new post will be published on an online magazine called <a href="http://goodveg./">GoodVeg.</a> I have agreed to write a post a week for them as well, and as far as I know, they will be appearing on Wednesdays...but I will let you know! The GoodVeg posts will be about how I maintain my weight and stay healthy by incorporating more vegetables and fruits into my diet. Don't worry, I'm not becoming a vegetarian...there will still be posts including pork products at Cathy Eats...I'm just branching out a little. Stretching my writing wings! If you read this blog, you also know that I sometimes do restaurant reviews, especially when I am travelling. I have decided to move those reviews from Cathy Eats to Trip Advisor. I have been posting reviews for a year now, at <a href="http://www.tripadvisor.ca/">http://www.tripadvisor.ca/</a> and am really enjoying the format, the feedback, and the badges I get from them. I want to keep this blog pure and simple...It's about what I cook, and what I think of what I cook...and of course riffs on how to keep the P-Man happy with yet another variation of spaghetti with meat sauce! <br />
So, that's it. <br />
Another year is almost over, and I am still cooking, and eating and writing about it.<br />
Pretty damn good life...<br />
Hope you have a Merry Christmas and a Happy New Year, and a GREAT 2012!<br />
Go crazy...leave me a comment once in awhile, would ya, Please?<br />
Kisses...CathyBCathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com2tag:blogger.com,1999:blog-9113124462248224159.post-11981023409602065902011-12-12T11:38:00.000-08:002011-12-12T11:38:04.323-08:00Party Appetizer Extraordinaire!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaRo3_cJmQYvqYduNchidp4gvHaGpXpxUC1loyyWQ97Jxu5kfclR2r9cqGQ_J2U38cA88ef2e-FAUORLp3rLe_MPShZRrqLxDt_04QEwMBOQ5eFydN-uGzq1uU8BHA9IodVoS4eqtmh65/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaRo3_cJmQYvqYduNchidp4gvHaGpXpxUC1loyyWQ97Jxu5kfclR2r9cqGQ_J2U38cA88ef2e-FAUORLp3rLe_MPShZRrqLxDt_04QEwMBOQ5eFydN-uGzq1uU8BHA9IodVoS4eqtmh65/s320/024.JPG" width="320px" /></a></div>Isn't this a Pretty Platter full of Party bites? My building's annual Christmas party was yesterday, and it was a great excuse to try out a new appetizer recipe! I know...You're not supposed to use your neighbours as 'guinea pigs'...but this recipe is a tried and true combo! From the compliments I received...I know it was a good choice. I found this recipe on the net, and after about 5 minutes of assembly and 35 minutes in the oven, they were ready to be chopped in half and skewered. I didn't even get bacon grease on my new Christmas dress! <br />
<br />
<strong>Cheese Stuffed Bacon Wrapped Dates</strong><br />
<br />
Pre-Heat oven to 350 degrees<br />
<br />
3 tbsp cream cheese (room temperature-full fat- not a cream cheese'product')<br />
3 tbsp goat cheese (room temperature-I used a BC goat cheese-plain)<br />
15 big fat plump moist dates sliced to form a pocket-pits removed( mine were from California, and so big, I cut each one in 1/2 after they were baked and cooled a few minutes)<br />
15 1/2 slices bacon(I used a 50% less salt one)<br />
<br />
Put cheese together in small bowl, and when it's at room temperature stir to combine. Take pits out of dates, being sure to leave a nice pocket. My dates were so soft, I just poked my finger in, removed the pit, and made a hole big enough for the cheese. Stuff about a teaspoon of filling in each date. They should be full. Take a 1/2 slice of bacon and wrap each date and place them seam side down on a parchment paper lined cookie sheet. Bake for 30 to 35 minutes, or until bacon is nice and crisp. The original recipe said 20 to 25 minutes, but my bacon was not crisp until 35 minutes. Remove from oven and let cool for 5 minutes before serving.<br />
<br />
Stand back and receive the compliments! Looking smug is completely optional...<br />
Happy Partying!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-25168468536066066882011-12-05T11:43:00.000-08:002011-12-05T11:43:31.006-08:00Baked Pasta with Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11wdnnYHgNkGeXiOdQEZAstLoe4ClT12Ev22-A7Sr96Ocgj8iRNdUP028JXiYvnT6CJu40qSblodc47xJjSjdwbLDqc-uvZ22KFiQs0yJ7ZB7mOaj7a-ui6ZW8LlCLm0xUJRnJyhcyjOx/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11wdnnYHgNkGeXiOdQEZAstLoe4ClT12Ev22-A7Sr96Ocgj8iRNdUP028JXiYvnT6CJu40qSblodc47xJjSjdwbLDqc-uvZ22KFiQs0yJ7ZB7mOaj7a-ui6ZW8LlCLm0xUJRnJyhcyjOx/s320/004.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoKayxwFdSoDshRSN5aRvWWmT7OXgiEZUTg8QFJp1cloT4_PXHk7yjI-kUmznlrZyhrNz2bsovkWX-jnA7ZP-q4uh9EGqLJdwg6cB_Rt59vk5GWZJKLJTlmpyEGB0h287niWvIQau67-z/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoKayxwFdSoDshRSN5aRvWWmT7OXgiEZUTg8QFJp1cloT4_PXHk7yjI-kUmznlrZyhrNz2bsovkWX-jnA7ZP-q4uh9EGqLJdwg6cB_Rt59vk5GWZJKLJTlmpyEGB0h287niWvIQau67-z/s320/003.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfVaspnK9XZJfbWR6n3ge8Trb_dy_nCXl1xlLwKC1-5Mew33nDa3vaC2hZNC909XERNjcU3z4p9A7iPkMLlWIe7C2XIqlV5YjlFOhhV0zzaj2g4PXcGB53Sa6vgqshR-bY2YucOVqaFru/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfVaspnK9XZJfbWR6n3ge8Trb_dy_nCXl1xlLwKC1-5Mew33nDa3vaC2hZNC909XERNjcU3z4p9A7iPkMLlWIe7C2XIqlV5YjlFOhhV0zzaj2g4PXcGB53Sa6vgqshR-bY2YucOVqaFru/s320/005.JPG" width="320px" /></a></div>This pasta dish is really as large as it looks! It's a monster! A crowd pleaser! One of those things you bring to a pot luck, and people keep asking you for the recipe! I made this baked pasta while the P-Man was on a business trip to China, and a friend and her cute baby were coming over for lunch. We ate. The baby had her 'liquid lunch' and I gave my friend a container full to take home. The P-Man was due to arrive home 2 days later jet lagged and hungry...and when I pulled this out of the fridge, I couldn't tell what made him happier...seeing me, or seeing a big dish full of pasta! You will need about an hour to assemble the ingredients for this dish, including making a while sauce. Not a ton of time, considering how much of a bang you get for your buck! Feel free to substitute veggies of your choice. As usual, my choices were determined by my weekly fresh produce box, courtesy of <a href="http://www.spud.ca/">SPUD. </a><br />
<br />
<strong>Baked Pasta with Vegetables:</strong><br />
<br />
olive oil<br />
1 lg white onion, chopped<br />
4 cloves of garlic,chopped<br />
stems from 1 large bunch of chard, chopped fine<br />
leaves from 1 large bunch of chard, coarsely chopped<br />
1 large carrot, grated<br />
1 medium zucchini, grated<br />
1 14 oz can of garbanzo beans, drained and rinsed<br />
1 14 oz can Italian style stewed tomatoes<br />
2 tbsp dried Oregano<br />
1 head broccoli chopped into small pieces<br />
1 500g box bow tie pasta<br />
1 cup grated pecorino cheese- I used Pecorino Pepate(with black peppercorns)<br />
basic white sauce- google it: 4tbsp butter/4 tbsp flour/2 cups 1% milk with cheese added<br />
salt and pepper<br />
<br />
<strong>Veggies first:</strong><br />
<br />
In a big skillet: olive oil to coat bottom. Add onion,garlic,chard stems,zucchini,carrot, oregano, salt and pepper, and saute until soft. Add garbanzos,tomatoes and chard leaves and stir until leaves are wilted. Check seasoning and set aside to cool. Be sure that the mixture is well seasoned.<br />
<br />
<strong>White Sauce: ( Don't be scared! It's so easy!)</strong><br />
<br />
Make white sauce, and when it has thickened add the cheese and stir until melted. Remove from heat. Taste and re-season. I didn't need to add much salt, and no pepper, due to the fact I used a well aged,full flavoured cheese. Always taste before adding salt, as cheese is quite salty. Stir the sauce every once in awhile to keep it smooth.<br />
<br />
<strong>Pasta: </strong><br />
<br />
Put a big pot of water onto boil, and season with at least a handful of kosher salt. Boil pasta according to directions on the box <em>minus</em> 3 minutes. During the last minute of cooking, throw the broccoli into the pot, and after a minute drain, and set aside.<br />
<br />
<strong>Assembly:</strong><br />
<br />
My dish measured 12X9, and was 3 inches deep. Pre-heat the oven to 300 degrees.( I cooked the pasta for 1 hour, but could have gotten away with 45 minutes oven time.) Splash some olive oil into your dish, and coat the bottom and sides. layer equal parts veggie mixture/pasta-broccoli/white sauce. Cover the dish with tin foil and bake for 1 hour. This pasta is great re-heated the next day. It's a luxurious, and hearty dish, full of flavour!<br />
If you make any substitutions, or get rave reviews...leave a comment...let me know!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-29041111244757851972011-11-29T11:09:00.000-08:002011-11-29T11:09:35.268-08:00Winter Vegetables...In a Soup!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttkMEi7cu9cDjsGkLTMUIijTql40vOQNDxBuof6FmN4AcwREeFIlz2efGWZ3bLnZeoy_hsxVZ2KTdxhlr1ihCYIfqrl7V6qfcKyWzbPVSo4kkTnxfoJU-hlE9f6qqUkRV70zMDLF4aZ4i/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttkMEi7cu9cDjsGkLTMUIijTql40vOQNDxBuof6FmN4AcwREeFIlz2efGWZ3bLnZeoy_hsxVZ2KTdxhlr1ihCYIfqrl7V6qfcKyWzbPVSo4kkTnxfoJU-hlE9f6qqUkRV70zMDLF4aZ4i/s320/002.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFx5nCUpS7K-ooDJ7ZdtmhBBapGxWEqyx9f4pFIRKuhbG3beh1f2Vjd3KYbzt0HpDu1t61W-TDxUqwr8J5moNmuBHVjrMjs8uHhnbdUXu24cZNNAAPNVcM4dZkg_vufm3DgQufjOwKkzIk/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFx5nCUpS7K-ooDJ7ZdtmhBBapGxWEqyx9f4pFIRKuhbG3beh1f2Vjd3KYbzt0HpDu1t61W-TDxUqwr8J5moNmuBHVjrMjs8uHhnbdUXu24cZNNAAPNVcM4dZkg_vufm3DgQufjOwKkzIk/s320/003.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LklT3jTYs_DQXyZiBvHsjLbMwXkUnSy8nDSEjhIJrYd8_WWBRrxeOg8MdnLowgH_CyGXC3S_OB4eB2xFqnS7xtc1eKpDi0mYS9OvT1yKnuWemNpmz7MIL06VygBxWHCdGQ9Fu3EnGWFt/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LklT3jTYs_DQXyZiBvHsjLbMwXkUnSy8nDSEjhIJrYd8_WWBRrxeOg8MdnLowgH_CyGXC3S_OB4eB2xFqnS7xtc1eKpDi0mYS9OvT1yKnuWemNpmz7MIL06VygBxWHCdGQ9Fu3EnGWFt/s320/004.JPG" width="320px" /></a></div>I have become quite the little soup maker in the last few years! I used to stick to the basics and look for soup recipes and buy ingredients I would never use again...that sort of thing. Now I simply boil up the remains of a roast chicken, add a couple of Bay leaves, and some peppercorns, and VOILA...chicken broth just dying to be turned into delicious soup!<br />
<br />
<strong>Vegetable soup...How Many Ways...Let Me Count Them...</strong><br />
<br />
My latest pot of vegetable soup turned out extra yummy...and I think it's because I did a couple of things differently, this time...<br />
<ul><li>I coarsely grated a carrot,a zucchini,and a sweet potato(Or yam...the orange one)</li>
<li>I added canned corn</li>
<li>I sliced the carrots on an angle,about 1/2 an inch thick</li>
<li>I used a HUGE bunch of fresh Rainbow Chard</li>
</ul>Here's the rough recipe. Please feel free to go crazy,and add or subtract something and leave me a comment!<br />
<br />
<strong>Chicken Stock:</strong><br />
Throw in a large pot...<br />
I chicken carcass, cooked, 2 large garlic cloves peeled,whole,2 Bay leaves,6 Telicherry Peppercorns(I swear they taste better than regular peppercorns)<br />
Cover everything with cold water,and bring to a boil. Simmer for 45 minutes,and strain.<br />
<br />
<strong>Soup:</strong><br />
12 oz can of niblets corn with 1/3 less salt<br />
1/4 jar of mild salsa<br />
1 small russet potato<br />
1 zucchini<br />
1 big bunch Rainbow chard leaves coarsely chopped, stems finely chopped<br />
3 large carrots peeled and sliced 1/2 inch thick on the diagonal<br />
salt and pepper and an herb of your choice. I used dried Oregano...about a tablespoon<br />
<br />
Into the hot strained stock add: salsa,grated vegetables, chard stems, and carrots. Simmer for 15 minutes. Add the corn, the Chard leaves, and herb. Simmer for 5 more minutes. Turn off the heat, and after about 10 minutes taste and adjust seasonings. That's IT! DONE!!<br />
<br />
This soup had an almost 'chowdery' texture from the grated vegetables. The corn and the sweet potato gave it a pleasing sweetness, but the salsa and the chard gave it a bit of a bite. If when you taste the soup, and have decided that it is seasoned well, but could use a bit of extra ZIP...Add a dash, maybe a tablespoon of red wine vinegar and taste again. This will allow you to get away with adding less salt, while adding MORE FLAVOUR!<br />
The P-Man and I ate this soup all week for lunch, and it just kept getting better and better. I am going to definitely remember this combination of vegetables, as it seemed to make a satisfying and interesting soup. I am going to keep experimenting with grating other vegetables as well...because I personally like a thicker soup, rather than a 'brothy' one!<br />
<br />
This soup is a winner! I hope you will try it!Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0tag:blogger.com,1999:blog-9113124462248224159.post-90399440943986368202011-11-21T19:02:00.000-08:002011-11-21T19:02:12.234-08:00Strong Lemon+Fearless Zucchini= Tasty Feminist Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30eqvBQZbie8gMa4xawZ-XJ2S_7xCWcPfRTpol74ffwohDLc4eWoIjRFLfRKLCjYufIrwF1KZSlSk72ejO7uBDHU3tkqbOdOBws194-3u00wmNUkS7HBgIxh1A-LBNxN96KElBMkob_ut/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30eqvBQZbie8gMa4xawZ-XJ2S_7xCWcPfRTpol74ffwohDLc4eWoIjRFLfRKLCjYufIrwF1KZSlSk72ejO7uBDHU3tkqbOdOBws194-3u00wmNUkS7HBgIxh1A-LBNxN96KElBMkob_ut/s320/010.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyz16l5GKSy5bDQCXVoMw0qEzHmBWB2IRvzT8yJOvZ32qkIixpTfVFVMHMWnQG8Tcq0FGzCchz9ekkmzK0FF-scdq9ot_YaM9qV5W_rmIQ9OKNq5riPsHNhH3IbsQw8jIofsJrU6U36vg/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyz16l5GKSy5bDQCXVoMw0qEzHmBWB2IRvzT8yJOvZ32qkIixpTfVFVMHMWnQG8Tcq0FGzCchz9ekkmzK0FF-scdq9ot_YaM9qV5W_rmIQ9OKNq5riPsHNhH3IbsQw8jIofsJrU6U36vg/s320/015.JPG" width="320px" /></a></div>I receive something in my e-mail box each week<a href="http://www.foodblogs.com/">:" Latest Headlines from Foodblogs.com."</a> I am constantly amazed at the variety of food blogs that are floating around in the www. I came across this muffin recipe from a blog written in the UK. The title of the blog is: <a href="http://www.foodandfeminism.com/2011/10/23/lemon-and-courgette-muffins/">"Food & Feminism"</a> and the 2 authors are Agatha and Agnes. Well say no more. I am charmed and intrigued. <br />
<br />
These muffins were 'fatless' and light and fluffy. There were just a few ingredients. I thought they were a cross between a cake and a muffin. The lemon was punchy, and the zucchini was enough to make me feel good about eating a vegetable and a muffin at the same time! I did not ice mine. I merely mixed a tablespoon or so of icing sugar with a few drops of lemon juice and drizzled that over the warm muffins! Mmmm...lovely with a cup of English Breakfast tea.<br />
Thanks ladies!<br />
<br />
<strong>Lemon and Courgette Muffins</strong><br />
<br />
200g self raising flour<br />
1 tspn baking powder<br />
pinch of salt<br />
3 eggs<br />
175 g sugar<br />
200g uncooked courgette finely grated (zucchini)<br />
finely grated zest of an unwaxed lemon<br />
<br />
Grate the zucchini and lemon zest, line the muffin tins and preheat the oven to 350 degrees<br />
Sieve the flour,baking powder and salt into a large bowl ( I didn't have a sieve-I stirred the dry ingredients)<br />
Whisk the sugar and eggs together using an electric mixer. You need to keep going until the mixture is thick, creamy, and pale yellow. About 6 minutes.<br />
Carefully fold the egg mixture into the flour using a metal spoon, then carefully fold in the grated zucchini and lemon.<br />
Spoon mixture into the muffin tins ( I got exactly 12 muffins) and bake for 20 minutes. Allow the cakes to cool for a few minutes before removing from muffin tins.<br />
<br />
Enjoy a taste of spring! Even when it is dark and cold! These muffins will make you want to make a chain of daisies for your hair and dance around a field in a white dress...Wait, that's not a very feminist image is it?<br />
Never mind...Cathy Bhttp://www.blogger.com/profile/12949153544099750379noreply@blogger.com0