Peanut Butter Pie

It's no secret that we are peanut butter lovers in this family.  Can't get enough of the stuff!

This Peanut Butter pie recipe was famous from a restaurant called The Pearl Street Cafe.  It was a quaint little cafe with excellent food.  It's a shame that the restaurant closed down, but our good memories linger on.

Here is their famous Peanut Butter Pie recipe.  Delish!

Crust:

• 1/4 cup melted butter
• 1/2 cup chopped peanuts (I didn't add these)
• 1 1/2 cups chocolate wafer crumbs

Mix crumbs, butter and peanuts.  Press into a 12" springform pan.  Bake at 400 degrees for 5-7 minutes.

Filling:

• 1 1/4 cups icing sugar
• 1 1/4 cups smooth peanut butter
• 4 oz cream cheese (I use light)
• 1 tsp vanilla
• 2 cups whipping cream

Mix cream cheese and peanut butter.  Beat with icing sugar and vanilla until smooth and creamy.  Whip cream.  Fold whipped cream into cream cheese/peanut butter mixture.  Pour over crust and refrigerate.

I kept some of the chocolate crumble to sprinkle on top.  I also made a chocolate/peanut butter sauce to pour over top.  Hey if you're going all out, then you might as well go all the way!

Admittedly not the nicest picture, but it sure tastes good!

Snowmen Cookies

So cute and so easy.....

Dip Oreo cookies in melted white chocolate.  We used holiday mint Oreo cookies.

Add mini chocolate chips for the eyes and mouth.

For the nose, we used orange jujubes cut into a triangle to look like a nose.

Drop onto parchment paper and let cool.

Note:  we didn't have any mini chocolate chips, so we used regular size for the eyes and cut them for the mouth.  I think mini chocolate chips would look better.

Hot Chocolate Bar

A new twist on a old favourite....  A Hot Chocolate Bar.

Set up a hot chocolate bar for the kids where they can make their own hot chocolate.  I got this idea from Pinterest (my newest favourite site - I'm totally addicted).

Make hot chocolate (the real stuff please!) in a crockpot and let simmer.  Set out mini marshmallows, crushed candy canes, candy canes and whipped cream and let the kids make their own.  So fun!

It's beginning to 'sound' a lot like Christmas.....

I just love Christmas and especially Christmas music.

One year I started listening to Christmas music right after Halloween.  I must admit that by the time Christmas Day rolled around, I was quite tired of the same old songs.  So now, I don't let myself start listening to music until December 1 (well, maybe a little earlier...).

Here are some of my favourite Christmas CDs and songs.  What do you like to listen to around the holidays?

I do prefer the classics, they remind me of sitting with my father in front of a cozy fire on a Sunday evening.  The twinkly lights (as we called them) glowed and twinkled on the mantel, the tree sparkled in the corner, and the Firestone Christmas albums were played softly on the record player.  Think back people, I know some of you recall these albums; purchased from a tire store of all things!  There was a new one out every Christmas and we eagerly anticipated it's arrival.  This was bliss!  And for me, one of my "snap-shot" moments in time....

Songs:

• Let it be Christmas by Alan Jackson
• Santa Claus is Coming to Town by Bruce Springsteen (a classic!)
• Little Drummer Boy
• Do You Hear What I Hear?
• Mary's Boy Child
• I Saw Three Ships A'Sailing
• Go Tell it on the Mountain
• Hark the Herald Angels Sing

CDs:

•  Jewel - some classics mixed with original songs.  Jewel has a sweet voice, without being over the top
• Josh Groban Noel - Josh Groban at his best with his rich baritone voice, perfect for the holidays
• Boney M Christmas - a true classic CD that you never tire of hearing
• Sarah Mclachlan - a quieter CD that conjures up images of sitting by a fire on a cold, blustery night.  Sarah Mclachlan has the most beautiful voice

  

Random Acts of Christmas Kindness

I came across this idea on Pinterest.  If you don't know Pinterest, it's an amazing site full of pictures and ideas.  If you're looking for a little inspiration or creativity, this is the site for you.

This mother and daughters created RACK - Random Acts of Christmas Kindness.  They did 25 days of RACKs, one for each day of Advent.  LOVE THIS IDEA!!!!

Check out the full story here:

http://tsjphotography.com/blog/random-acts-of-christmas-kindness-summary/

In this season of plenty and abundance, let's remember those who are suffering, hurting in some way, and those in need. We have SO much, let's give back, even a little.....

Now go out and RACK someone!

May peace be your gift at Christmas and all the year through.....

Nice Things to Say to Someone

We get caught up in our busy, hurried lives and forget that a minute or two here or there really won't derail us that much and yet can truly make a difference in someone else's day. 

Here a few nice, meaningful things that you can say to anyone at the grocery store, coffee shop, movies, etc.

• Please, go ahead of me.
• I believe you were first.
• You're missing 25 cents? Here I have it.
• I'm in no rush, take you're time.
• Your parking meter had expired, so I put an extra 1/2 hour for you.
• Let me open the door, you've got your hands full
• You look like you're in a hurry, please go ahead of me.
• You have the nicest smile!
• Here, I have an extra umbrella.
• Can I carry some of your packages for you?  You look overloaded.
• Take my parking spot, I'm just leaving.
• I didn't use all of my tickets, would you like them?
• You have great customer service.
  

I'm sure you can come up with many of your own.  

Just remember the next time the new cashier is on duty and taking twice as long, that we've all been a in a new job where we need to train.  Be patient.....

And the next time an elderly gentleman is slowly pulling out his wallet and counting his change to pay his bill, be patient....  God-willing we will all be there one day as well.

The harried mother who looks like she's at her wits-end.  Be patient....  Maybe she has a sick child at home, maybe she's a single mother, maybe her husband just lost his job.  Or maybe she's just tired from the 24-7 job of parenting.

Be patient, be kind, say something nice to someone to ease their load.

Breakfast Cookies

Sometimes, I run out of the door without eating or I'm looking for a nutritious mid-morning snack.  Either way, these babies fill the need.

The great thing about this recipe is that it's very adaptable.  If you don't like cranberries, throw in some dried cherries, not a fan of coconut, leave it out.

This recipe comes from The Alchemist - www.http://alchemybaking.blogspot.ca.  However, the recipe below has been modified.

I admit that they are not the most "glamorous" to look at,
but they sure do taste good.  Added bonus - they're good for you!

Ingredients

4 large very ripe bananas (previously frozen is fine, just thaw them first)

2 cups oats-old fashioned or quick,(but not instant) - grind 1/2 cups into a fine powder in a blender 

1/4 ground flax seed or wheat germ

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 tsp vanilla

1/2 cup honey or maple syrup

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 cup dried blueberries

1/2 cup dried cranberries
more oats, not ground, if needed about 1/2 cup

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Directions

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Preheat the oven to 350 degrees Fahrenheit, (160 degrees Celsius)

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In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.

Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.

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Add most of the fruit and seeds, reserving some to place on the tops of the cookies before baking, if desired. 

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Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.

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Scoop the cookie dough onto cookie sheets lined with parchment  using an ice cream scoop or large tablespoon.

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Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.

Notes:  

• Next time I will use dried cherries in place of the cranberries and add about 1/2 cup of coconut to the mix.
• I freeze my leftover bananas and use them as needed.  I always have at least 1/2 dozen frozen bananas on hand, so they're handy when the mood strikes.

Butterscotch Pie

Welcome Fall and Hello Baking!!!  So happy to be back in the kitchen after many months of being outdoors.  It was a beautiful summer here in southern Ontario.  Hot, hot, hot!  Way too hot to be in the kitchen baking.  So I'm so happy to be baking again....

This recipe is an oldie but a goodie (kind of like me!).  I've been making this Butterscotch Pie for over 25 years.  It's still as good as it ever was.

This recipe comes from the Betty Crocker cookbook.

Ingredients:

• 3 egg yolks
• 1 cup packed dark brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 1 2/3 cups milk
• 1/3 cup butter
• 1 1/2 teaspoons vanilla
• 1 9-inch deep-dish pie crust, baked and cooled

Mergingue:

• 3 egg whites
• 1/4 teaspoon cream of tartar 
• 6 tablespoons granulated sugar

Directions:

Lightly beat egg yolks in a bowl.

Mix sugar, cornstarch and salt in a large saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, still stirring constantly. Remove from heat.

Gradually stir at least half of the hot mixture into the egg yolks, then stir yolk mixture into saucepan. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour into pie crust.

To top pie with meringue, preheat oven to 400 degrees while preparing the filling. After adding the filling to the pie crust, make the meringue: In a clean bowl with clean beaters, beat together 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Gradually beat in 6 tablespoons granulated sugar, then beat until stiff and glossy. Pile meringue over filling, covering filling completely and sealing the meringue to the edge of the crust. Swirl the meringue, making a decorative pattern. Bake until lightly browned, 8 to 10 minutes. Remove from oven and let cool.

Balsamic Chicken with Peppers & Mushrooms

This recipe comes from Fine Cooking.  It's a delicious and healthy meal for this time of year.


Ingredients:
3 1/2 lb chicken pieces (I use a large package of chicken legs or thighs)
1 red pepper and 1 yellow pepper
1 medium onion
1/2 lb quartered or sliced mushrooms
1 large tin diced tomatoes.

Dressing:
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp chopped fresh rosemary
1/2 tsp kosher salt 
1/4 tsp ground pepper

Heat oven to 425. 
Rinse, pat dry and trim fat from 3 1/2 lbs. chicken pieces. 

Cut the peppers and onions into 1" chunks.  Drain the diced tomatoes.

In large roasting pan, toss the peppers, mushrooms, and drained diced tomatoes. Toss well with the dressing mixture.

Dredge chicken pieces in vegetable mixture to coat with juices and season chicken with additional salt & pepper.  Sprinkle chicken with 1 1/2 tbsp honey. 

Bake 50 - 60 minutes, until cooked through and well browned. 


Notes:  I omitted the honey as I find it turns the chicken an unappealing black colour.

Oatmeal - Fast, Easy, and Delicious

I'm always looking for ways to speed up my morning routine.  When the weather turns cooler (hello Fall!), I love oatmeal in the morning.  Oatmeal is low in fat and some studies suggest that it lowers cholesterol and reduce heart disease.  It also keeps you full longer, so you're not running for a mid-morning snack.

I pack these little vessels of goodness and take them to work with me.  I have a few on-hand whenever I need a morning boost or don't have time for breakfast before I leave.

These portable feasts are packed with healthy, nutritional powerhouses that taste delicious (e.g. dried blueberries, apricots, oats, coconut, almonds....).  They're packed with nutrients and give you energy boost to start your day.  The best thing of all is that they keep well, so you can have a few on-hand and use them whenever you need them; no muss, no fuss.

Individual breakfast on the go....

Packed with flavour and powerhouse nutrients

 Ingredients:

• Quick cooking oats
• coconut
• dried apricots, diced
• dried blueberries
• flax seed
• wheat germ
• hemp seed
• sliced or slivered almonds

Pack them in individual canning jars, so they're portable or keep a big batch on hand in an air-tight container.  Use whatever amounts that you like, but make sure you have enough oatmeal.

This jar was full when I made it, 

but I've been making this at home as well as at work.

To serve in the individual jars, simply boil water and pour enough water so that it hits the level of the oatmeal mixture plus approx. 1/2 inch.  Use more or less water depending on how creamy you like it.

Stir and let sit for a few minutes until it cools down.  

Notes:

- warning:  the jar will be hot, so be careful, but it cools down quickly.

- you can use any variety of dried fruit and nuts (e.g. dried cherries, dried raspeberries, dried mangos, pecans, sunflowers seeds, etc.)

Sweet Potato Salad

Say what?  Potato Salad made with sweet potatos?  I know you're thinking "I don't think so".  But honestly, it's soooo good!  And good for you!

If you're a fan of sweet potatoes, like I am, then this is a must-try.

Thank you Dale for putting me onto this variation of good old potato salad.

Ingredients:
- sweet potatos
- celery
- red onion
- low-fat mayonnaise (I use olive oil mayonnaise)
- low-fat sour cream
- mustard

Peel the sweet potatos and cut into bite-sized pieces.  Place in a pot with water and salt.  Boil gently until softened but still firm.  Do not overcook, or they become mushy.

Finely dice celery and red onion.  Mix equal parts sour cream and mayonnaise, with a touch of mustard.  If you find this too sour, add some sugar (I use agave syrup in place of sugar).

Gently toss all together.  It's better if it sits a bit before eating.

Creamy Dreamy Pumpkin Pie

I posted this last year, but it was after Thanksgiving, so I thought I would repost it.  Trust me, if you like pumpkin pie, this recipe is our favourite.  My kids couldn't believe how good it was and they are pumpkin pie connoisseurs!

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Every year for Thanksgiving, I make a Pumpkin Pie.  This is by far the creamiest, smoothest that I've ever made.  Everyone went back for seconds!  If you're watching your waistline, this probably isn't the pie for you.  Everything in moderation, I say.......

This recipe is from Canadian Living:  http://www.canadianliving.com/food/creamy_pumpkin_pie.php

  

Pie Shell:
1 unbaked pie shell (I cheat and use frozen pie dough)

Filling:
1 can (14 oz/398 ml) pureed pumpkin (not pumpkin pie filling)
1cup brown sugar , packed
1 pkg (4 oz/125 g) cream cheese , softened
1/2 cup whipping cream
2 eggs
1 Tbsp flour
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

Topping:
1/2 cup whipping cream , whipped

Preheat oven to 425º F (190º C).

In food processor, puree pumpkin, sugar, cream cheese, cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into prepared pie shell.  Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Let cool.

Serve with whipped cream.  Store leftovers covered in refrigerator.

Notes:  The original recipe calls for baking the pie shell ahead of time and baking at 350 for 1 hour.  I've modified the recipe by baking the filling and pie shell at the same time.

Spicy Pickled Beans

These beans are great in a Ceasar drink or straight up as a side in the Fall/Winter.  We serve them along side of chicken or pork.  They're crispy, crunchy, and spicy.  The recipe below is from Canadian Living (www.canadianliving.com); but I've adapted it.  I did not put in the dill, or mustard seed and reduced the amount of garlic.  I also included some finely chopped red pepper, for colour.

Ingredients:

• 1 lb green beans (454 g)
• 1 lb yellow wax beans (454 g)
• 4 small hot red peppers
• 4 heads fresh dill (I didn't use dill)
• 4 cloves garlic
• 4 tsp mustard seeds (I didn't use the mustard seeds)
• 2-1/2 cups water 2-1/2 
• 2-1/2 cups white vinegar
• 2 tbsp pickling salt

Preparation:

Cut green and yellow beans to 3-1/2-inch (9 cm) lengths, discarding stem end. Cut slit lengthwise in hot peppers. Set aside.

Into each of four 2-cup (500 mL) canning jars, pack 1 head dill, 1 clove garlic, 1 tsp (5 mL) mustard seeds and 1 hot red pepper. Tightly pack in beans, cut side up. 

In saucepan, bring water, vinegar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Note:  Follow the standard canning process (i.e. sterilize jars and lids before adding ingredients).

These are a few of my favourite things.....

The title of this post conjures up an image of Julie Andrews running through a field in the movie The Sound of Music!

When I'm having an off day, I try and think of things that make me happy.  So here are just a few of my "favourite" things:

• that first day where the air is crisp and it feels like fall is in the air
• the aroma of freshly baked cookies
• curling up with a good book on a rainy day (and not feeling guilty 'cause the vacuuming's not done)
• hearing a toddler giggle
• the ocean - the ever present flow of the tide and the sound of the waves are so soothing
• when I receive a totally unexpected compliment for something (never underestimate the power of a simple "thank you")
• my dog who is so happy to see me at the end of the day
• seeing an adult and a young child walking down the street holding hands
• that first cup of coffee in the morning
• sitting outside on a Fall morning in front of a fire, sipping my coffee (kind of like camping, but even better)
• finding jeans that fit!  (that goes for bathing suits too)
• having a really good massage - the kind where you float out the door.....

I'd love to hear what some of your favourite things are.....

Autumn.....

October gave a party;

The leaves by hundreds came -

The Chestnuts, Oaks, and Maples,

And leaves of every name.

The Sunshine spread a carpet,

And everything was grand,

Miss Weather led the dancing,

Professor Wind the band.

~ George Cooper, "October's Party"

Autumn mornings: sunshine and crisp air, birds and calmness, 

year's end and day's beginnings. 

~Terri Guillemets

Broccoli Salad

This is my lower fat/lower sugar variation of the infamous broccoli salad.  I like to think this one isn't quite as "unhealthy" as some of the variations out there.

Ingredients:

• 1 head of broccoli
• 1/4 cup dried cranberries
• 1/4 cup pine nuts
• 1/8 cup sun flower seeds
• 2 tsp finely diced red onion
• 1 1/2 Tbsp low fat sour cream
• 1 1/2 Tbsp low fat mayonnaise
• 1/2 to 1 tsp agave syrup

Chop the broccoli into florets, discarding stems.

Combine the sour cream and the mayonnaise together.  Add 1/2 tsp agave syrup to add sweetness.  Add a little more if you don't find it sweet enough.

Toss all of the ingredients together and gently toss with the sour cream mixture.

This salad is better when it's had a chance to sit and the flavours meld together.

Notes:  

• The traditional variations have bacon, but I omit this ingredient.
• Agave syrup is a natural sweetener.  Most of the variations use a lot of sugar, which I try and stay away from.
• Use more or less of the ingredients based on what you like.  The quantities are approximate as I tend not to measure.....  :)

Smoked Pork Roast (Carnitas)

We had eaten "carnitas" recently at a Mexican restaurant and decided to try it at home.  Carnitas is a roasted or braised pork common in Mexican cuisine.  We made up our own recipe and combined smoking the pork roast for several hours, then finishing it in a crockpot for additional flavour and moisture.  Delicious!!  

It's a full day affair to prepare and smoke the pork, then finish it in the crockpot, but the results were well worth it.

The finished product!!

Ingredients:
1 large pork butt  (we purchased one and then cut it in half so it would smoke faster and could fit in the crockpot)

Rub:
- garlic salt
- paprika
- cumin
- a little smoked chili powder

Combine all the rub ingredients and massage well into the pork roast.

Smoking:
Smoke the pork roast over very low heat (200 F) for 5 hours.  We used apple wood chips* which gives it a lighter smoke flavour, than some of the others.

*We recently cut branches off of our apple tree in the back yard and my husband has spent many weekends making wood chips!  We have a few garbage bags full now....  should last us a couple of years.

Check out the smoke!!

You could smell it throughout the neighbourhood.

Gets your tastebuds going.....

Crock-pot:

• 1-2 cloves garlic, sliced
• 1 tsp ground cumin
• 1/2 ground coriander
• 1/2 tsp dried chipolte powder
• 1 cup fat free chicken broth
• 1/4 cup lime juice
• zest of 1 lime
• 1 chipotle pepper in adobo sauce and 1 tsp. adobo sauce
• 1 bay leaf
• one white onion, cut up

Combine all of the ingredients and place in crock-pot.  Set the pork roast on top and spoon over some of the sauce.  Simmer on low for at least 2 hours.

Remove the pork and the bay leaf (if using).  Using a hand-held blender, puree the sauce all together.

To serve, you can either pull the pork and serve in a tortilla shell or bun with the ingredients listed below.  Or you can cut the pork into chunks and serve on a plate, again with any combination of ingredients below.  We did a high-bred of both, served chunks of pork in a tortilla with big chunks of tomatoe, avocado, shredded lettuce, with our crema-like sauce.  

Serve with any or all:

• tortillas (or on their own)
• vinaigrette coleslaw
• avocado
• tomatoes
• lettuce
• sour cream, thinned with milk (sort of like a Mexican crema)

Deliciosa!

Cranberry Quinoa Salad

Quinoa is the "in" thing right now, an ancient grain and a nutritional powerhouse.  It might be an acquired taste, but I love it.  This recipe is great as a side dish or to take for lunch.

Packed with "all good things" such as cranberries, pecans, quinoa.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/3 cup finely chopped pecans
• 1/4 cup finely chopped green onions or red onion
• 6 tablespoons fresh orange juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated orange zest (optional)
• 1/4 teaspoon salt 

In a medium saucepan, add quinoa and water. Bring to a boil, reduce heat and simmer for 15 minutes. Transfer the quinoa to a bowl and let it cool to room temperature. 

Add the cranberries and pecans. Whisk together the orange juice, olive oil, orange zest, thyme and salt. Pour the dressing over the quinoa. Toss and fluff with a fork. 

Makes 4 servings.

Adapted from Whole Foods recipe.

Mango Endive Avocado Salad

I'm a salad fanatic and am always on the lookout for something different for lunch.  I had a slew of mangos at home as they had been on sale.  I created this salad using mango, endive, pine nuts, and avocado and I have to say it was delicious.  The sweetness of the mango, the tartness of the endive, coupled with the soft buttery avocado and crunch of the pine nuts - oh yeah!

Ingredients:

• romaine lettuce
• grape tomatoes (mini roma tomatoes)
• avocado
• mango, preferably Artufo
• endive
• pine nuts, toasted
• sliced almonds, toasted
• green onions, if desired

Shred the romaine and slice the endive.  Chop the mango, tomatoes, and avocado.  Sprinkle with pine nuts and sliced almonds.

I think my dressing was made with olive oil and white wine or white balsamic vinegar.  A regular balsamic dressing would be too heavy and take away from the lightness of the ingredients.

Enjoy!

Raspberry Oatmeal Muffins

This recipe comes from a friend who made mini raspberry muffins.  The original recipe, found below, calls for blueberry muffins.  I made these with raspberries and strawberries, but they would be good with any kind of fruit.  Yum!

Maid Marian's Blueberry Oat Muffins

Ingredients:
1 cup rolled oats
1 cup buttermilk or soured milk
1 cup all-purpose flour (I use whole wheat)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup packed brown sugar
1 egg, beaten
1/4 cup melted butter
1 cup fresh blueberries

Directions:
Combine oats and buttermilk. Let stand.
Combine flour, baking powder, baking soda, salt and brown sugar.
Add beaten egg and melted butter to oat mixture. Mix well.
Add oat mixture to dry ingredients. Fold in blueberries.
Fill well-greased muffin cups 3/4 full.
Bake @ 400F for 15-22 minutes.


Makes 1 dozen muffins.

I found a really great way of adding fruit to muffins without crushing the fruit of discolouring the muffins. I used to find that when I added frozen blueberries to the muffin mixture, it turned the muffins mixture a purply grey colour - not very appealing. Now I add 1/2 the mixture to the muffin tins, place the frozen fruit on top, add the remaining mix, then add additional fruit on top. I push some of the fruits down so it mixes in well with the batter. Works perfectly! and no weird purple colour any more.

Notes:

To "sour" milk or make buttermilk, stir in 1 Tbsp white vinegar to the milk.
I added about 1/4 cup of ground flax seed to the mixture.
I use half Agave Syrup and half brown sugar. Agave Syrup is a natural sweetener, much healthier for you than sugar.
I used frozen raspberries to half the mixture and frozen straweberries, cut, to the other half.
You could easily substitute any fruit for this - mango, peaches, etc.

Corn, Edamane and Potato Salad

So you had a BBQ and have leftover corn on the cob and potatoes. What to do with the leftovers?  Make a salad!


We had leftovers vegetables from a BBQ, so I threw it all together to make a cold salad.  Delicious!

Ingredients:
- corn on the cob (or frozen will do)
- cherry tomatoes
- cooked potatoes
- frozen edamane, thawed
- red onion


Dressing:
- olive oil
- lime juice
- honey
- cayenne pepper (optional)
- salt & pepper


Cut the corn off the cob and place in a bowl.  Chop the leftover potatoes and the cherry tomatoes.  Add the thawed edamane.  Dice the red onion.  Place all together in a bowl.


We had leftover peas as well, so I threw those in too.  If you snap peas, roughly chop those and throw them in too.


For the dressing, all 3 parts of olive oil to 1 part lime juice, add honey to taste.  Add a few sprinkles of cayenne pepper to add some "zing".  Add salt & pepper to taste.   You could also use white balsamic vinegar, white wine vinegar, or rice wine vinegar and olive oil.


Gently toss the dressing and the salad together.  You can serve immediately or it keeps well.  I took it for lunch for several days in a row.

Crab Mango Tarlets

I was looking for something a little different to serve for a party and remembered that I had some frozen crab meat (chunky, not shredded) and those little phyllo tart shells.


Crab Salad:

• crab meat, preferably in chunks 
• mango chunks
• diced red onion
• red pepper
• diced celery (optional)

Dressing:
- 1 part lime to 3 parts olive oil (you don't need a lot)

- cayenne pepper

Gently toss the crab salad ingredients together with some dressing, so that the crab chunks remain intact.  You don't need a lot of dressing, better to keep adding a little at a time.

Note:  I purchased frozen crab at Costco.  It's a little expensive, but for this purpose it was worth the splurge.

Sambuca Shrimp

We have a few recipes that are our "go to" recipes.  These are the recipes that are tried and true, never fail, and  are always a hit with our guests.


This is one of those recipes.  We've been making these for years.  There's never a shrimp leftover!


It's so simple - just a few ingredients.  The secret is the Sambuca - a licorice flavoured liquor.  It imparts a unique flavour which pairs well with the shrimp and the proscuitto.

The recipe comes from Cook Gourmet, (www.cookgourmet.ca), a fabulous place for holding client meetings, celebrations, or team building.  We've been there several times and our events have always been a great success.


24 jumbo shrimp, peeled and deveined
1/2 cup Sambuca Liqueur
1/4 Extra Virgin Olive Oil
2 Tbsp fresh rosemary, chopped finely
salt & pepper, to taste
8 paper thin slices of Proscuitto


Combine the Sambuca, olive oil, rosemary, and salt & pepper.  Marinate the shrimp for a few hours.  Do not marinate overnight or this will toughen the shrimp.


Cut each proscuitto slice in to 3rds lengthwise.  Wrap 1 slice of proscuitto around each shrimp.  Thred onto a skewer.


Grill the shrimp on an outdoor grill or inside on a grill pan until the shrimp is cooked through and the proscuitto is slightly crispy, about 1 1/2 minutes per side.

Note:  this is the original recipe.  We use smaller shrimps (not jumbo).  We also prepare some with the proscuitto and some without and both are equally as good.