April 29, 2012
Bought a slow cooker just before starting the job-ola and its come in very handily. We probably end up using it once a week (for my work late days).
Here is a Chili Recipe that I’ve messed around with based on a mix of my moms and my mom-in-law’s recipes…(note the cocoa powder…makes a big difference)
1 lb lean ground beef (or ground turkey)
1 large, diced
1 green pepper, diced
1 red bell pepper, diced
2 jalapenos, chopped (optional)
2 cloves garlic, minced
2 T chili powder
1 1/2 tsp cumin
1 tsp paprika
1/4 tsp garlic powder
1/2 tsp oregano
1/8-1/2 tsp red pepper flakes (to taste)
1 T unsweetened cocoa powder
2 14 oz can diced tomatoes (unsalted)
1 can corn kernels
1 can red kidney beans
8 oz beef stock
sliced green onions
Lightly spray the inside of the crock with cooking spray. Throw everything into the slow cooker, cover and cook on low heat for 8-10 hours or high heat for 4-5 hours.
Go to work, deal with a ridiculous commute with agitated toddler who doesn’t nap at daycare anymore on way home, open door and voila…the yummy smell of ready-made dinner greets you and takes your blood pressure down a notch.
Serve with garnishes.
September 8, 2011
ooey gooey goodness
Sometimes you just don’t feel meaty.
Last night I did my own spinoff of this recipe from Big Girls Small Kitchen:
2 zucchinis, sliced into 1 inch rounds
1 large eggplant, sliced into 1 inch pieces
6 plum tomatoes (cook for 1 minute in boiling water, let cool, peel and crush)
3 cloves minced garlic
no cook lasagne
tub of ricotta
mix of parmesan, mozzerella and cheddar
Oven at 400 degrees. Toss zukes & eggplant in olive oil and salt and roast for 25 minutes.
Prep tomato sauce by mixing crushed plum tomatoes with salt (to taste) and about 2 tbsp of olive oil. Mix well.
Prep ricotta by mixing with oregano and salt.
Line bottom of lasagne pan with tomato mixture. On top put – lasagne pieces, eggplant/zukes, ricotta mixture, parm mixture, then sauce again…repeat. In the orig. recipe they separate the zukes/eggplant but I liked it all mixed up 🙂
Add extra parm on top. Cook covered with foil for 20 minutes. Uncover and cook another 20 minutes. Or 30 like me if you forgot it was in there in the first place.
Absence of meat was not noticed by Hubby! Will make again but will add some spinach to the mix…
August 15, 2011
This past Saturday our lil fam went to check out the Evergreen Brickworks Farmers Market. Ever since we lived in Roncy I’ve been a fan of getting fresh produce, cheese, pastries, you name it! Straight from the source.
This venue is awesome and Baby H had a blast chatting (okay, babbling) to all the people and grabbing at their wares 😉
He especially loved the spooky old train tracks and the kiddies area with the teepees.
Here’s what we got and dinner tasted extra froosh that night:
Hi my name is Trouty...I was caught the day before
Here I am with my zucch & pepper compadres
Trout was cooked simply: melted butter on top with lemon juice, dill, ginger and garlic. Baked in oven for about 20 minutes and garnished with green onions.
Zucc & red peppers were marinated in olive oil, paprika, black pepper and garlic powder and roasted for about 35 minutes.
June 24, 2011
my food doesn't look gross anymore! thanks NIkon D90!
Our fam isn’t allergic to dairy/egg (that I know of), rather I ran out of said ingredients today and since Baby H and I are stuck indoors on a super rainy day I figured I’d see what I could whip up.
I adapted a chocolate cake recipe that I found here to make these muffins.
1 1/2 cup unbleached all purpose flour
1/4 cup cocoa
1 tsp baking soda
3/4 cup sugar
1/4 tsp salt
handful of dark chocolate chips
1 cup cold water
1 tsp vanilla
1 tbsp lemon juice
1/4 cup butter
Mix dry ingredients on a large bowl. Stir in wet ingredients til smooth. Sprinkle a couple of chocolate chips on top of each muffin. Bake at 350 for 35 minutes in greased/floured muffin tin or cake pan.
Now the problem is I’m stuck indoors with a bunch of scrummy muffins staring at me…
Happy Friday ya’ll!
June 17, 2011
If life gives u lemons, make lemon cake!
I didn’t really use lemon verbana (the herb) but it made the cake sound that much more gourmet 😉
- 1 cup cake flour (not self-rising)
- 1/2 teaspoon baking powder
- pinch salt
- 3 tblsp finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
- 1 tblsp freshly grated lemon zest
- 1 stick unsalted butter
- 1 cup sugar
- 3 eggs
- 3/4 tsp vanilla
- 2 tblsp milk
- 2 tblsp fresh lemon juice
Mix flour, baking powder, salt. In a different bowl mix butter, sugar, eggs and other wet ingredients. Slowly add flour mixture. Pop into cake pan and bake at 325 for 55 minutes .
- strawberries, sliced
- 1/3 cup powdered sugar
- 1/2 cup water
- 2 tblsp corn starch
Stir over low heat until melted. Pour over cake when its baked.
Recipe adapted from epicurious.com
June 15, 2011
Its been nice and summery outside lately which has led to lighter meals in our household. This week we’ve dined on the following:
Lemon-Butter Shrimp & Salad:
Melted butter with lemon juice/rind and parsley, grilled shrimp until opaque. Served with brown rice and salad.
Maple Balsamic Glazed Salmon
Maple Balsamic Glazed Samon & French Bean Potato Salad:
Maple syrup, balsamic vinegar, orange juice & grainy mustard to make the glaze. oven baked for 20 minutes at 425.
Cook taters and french beans – add to bowl with yellow peppers, oregano, basil & parsley. Mix with olive oil and leave in fridge for an hour.
Easy peasy & nom nom good for light summery al fresco dining!
June 10, 2011
hmm looks like someone got to the moofins!
1/2 cup blueberries
1 cup oats
1/2 cup flour
1/3 cup sugar
1/2 tsp baking powder
1/4 cup veg. oil
1 cup milk
Mix sugar, flour, baking powder, oats. Add egg, oil, milk and fold until just mixed. Add blueberries.
Pop into greased muffin tin and bake for 20 min at 375. Makes 12. Or 6 large.
June 2, 2011
get to a farm and get pickin'!
Have had a hankering for strawberry rhubarb pie for awhile now but since I haven’t made it over to the Grandparents to pick their rhubarb yet, had to use up the berries!
Came across this recipe for the perfect summer cake. If anybody has a picnic to go to this would make a terrific go-along! Was very inspired by a recent invite I got for a picnic-themed bday party that Baby H is invited to! Anyways here we go:
6 tblsp unsalted butter
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup granulated sugar plus a lil on the side to sprinkle on top
1/2 cup milk (or substitute w/ soy, almond or rice milk)
1 lb strawberries, cut off tops and halve em.
1 tsp vanilla
Cream sugar, butter, egg, milk and vanilla in large bowl. Mix dry ingredients in other bowl. Add dry to wet gradually.
Pop into a buttered pie plate (deep dish) and put halved strawberries on top of batter (squish em in as much as you can).
Sprinkle a bit o’ sugar on top (about 2 tblsp).
Oven at 350 for 10 min, then turn down to 325 for 60 min.
Voila – Simple & Scrummy!
May 13, 2011
easy weekday dinner
What do you get when you combine 1 teething baby who just had shots + a dash of sleep regression + 2 cups of exhaustion? A recipe for disaster amongst other things but this also spells out a need for an easy weekday dinner thats also nutritious and yummy.
Combine the following into a casserole dish, cover & bake for 90 minutes at 350 degrees.
3/4 lb of chicken cut into 1 inch pieces
3 tsp curry powder
1/2 tsp cinnamon
1 can diced stewed tomatoes
1/2 cup raisins
1 cup brown rice
1 cup water
1 chicken boullion cube
1/2 onion diced
1 bay leaf
salt to taste
And presto – with minimal effort (everything goes in uncooked and comes out tasty as can be) I can be standing at the door, dinner ready with my hair and makeup perfectly coiffed holding my man’s slippers and his drink for when he comes home…
Or I can be found laying on the couch balancing my fourth coffee of the day with baby sitting on my stomach systematically pulling my hair out. Bon Appetit, busy mommas!