Where did the summer go?

Where I live, we had a cooler than usual summer, sprinkled at times with lots of rain.  Now, I'm not a fan of the really hot weather, so for me I really enjoyed the weather.

 

Here are some of the highlights of my summer, in no particular order:

• lazy afternoons in the swimming pool
• long walks with my dog
• playing cards with my kids
• lots of BBQs!!
• sipping coffee on the patio first thing in the morning
• hearing the birds outside my window
• kayaking on the lake
• watching the sunset
• seeing a meteor shower
• reading outside until the light fades
• dining al fresco
• easy picnics by the pool
• surprise visit by my sister-in-law (who lives very, very far away!)

What are some of your favourite moments of the summer?

Girls Night In

So we had a nice Girls Night In a few weeks ago.  Everyone contributed and I was in charge of the entree.  I'm not much of a barbequer (don't know if that's spelled correctly?); so I leave that up to my husband.

I decided upon a "make your own salad" bar and I think it went over really well.  I laid everything out on our kitchen counter and everyone helped themselves to an assortment of lettuces, add-ins, toppings, and dressings.  Everyone's salad was just a little different.

It's super easy to do, other than a lot of chopping.  Simply lay out big bowls of different lettuces, then put your accompaniments in smaller bowls or laid out on trays.  I've got several large trays that have different compartments, so this worked really well.

Here are some ideas for your own salad bar.  You certainly don't need all of these, just an assortment will do.

For the lettuce:

• romaine lettuce
• endive
• raddichio
• head lettuce
• napa cabbage
• spinach
• leaf lettuce

Accompaniments - make sure everything is chopped bite sized:

• cooked chicken
• cooked ham
• shrimp
• tomatoes
• green or red onion
• red or yellow peppers
• zucchini
• celery
• radishes
• sliced mushrooms
• snap peas
• edamane beans
• cooked peas
• cooked beats
• black beans
• chick peas
• avocado (my personal favourite!)
• hard boiled eggs
• shredded cheese
• feta cheese
• goat cheese

Toppings:

• sunflower seeds*
• sliced or slivered almonds*
• pumpkin seeds*
• dried cranberries
• bacon bits or diced cooked bacon
• croutons

*Note:  toasting brings out the flavour in seeds and nuts.  I bake them on a sheet in our toaster oven at 325 degrees for approx 12 to 15 minutes or so.  Watch them closely as they burn quite easily.

Does anyone remember this Seinfeld episode?

Bruschetta

Do you love bruschetta like we do?  It's so easy to make bruschetta at home that we rarely buy it anymore.  Plus we usually have the ingredients on hand.

Ingredients:
- assorted tomatoes (I use roma, cherry, yellow, etc.)
- red onion (or scallions will do fine as well)
- fresh basil leaves
- olive oil
- sea salt and pepper
- fresh garlic, one clove


Chop the tomatoes into little pieces, can be big or small, depending on how you like it.  We tend to like it a bit chunkier.

Dice the red onion. Mince the garlic.  Tear some of the fresh basil leaves with your hands.  Add all to the tomatoes.  Add some olive oil and salt & pepper to taste.  Mix until combined. 

Store in fridge until ready to use.  Can be made in the morning or the night before, allowing the flavours to develop.

For the bread, you can use Naan bread, flat bread, french loaf, baguette, etc.  Anything can be used as a vehicle for the bruschetta mixture.

If you're using a baguette, slice it diagonially into 1/2 inch slices. Brush with a little olive oil and bake at 325 to 350 for approx 10 minutes.  You want the bread toasted, but not overdone.
Add the bruschetta mixture on top of the bread and return to the oven for 5 minutes more minutes. 

Note:  You can add cheese to your bruschetta - mozarella, goat cheese, or feta all work really well.  I used feta cheese in the picture above.

Who said this? Life moves pretty fast.....

Calling all baby boomers!  A little bit of trivia for you.  Who said this:

Life moves pretty fast.

If you don't stop and look around

once in a while, you could miss it.

 

 

Hint:

 

It's from one of our very favourite family movies.....

 

 

 

Another Hint:

 

In the movie, the main character feigns sick and skips school for the day......

 

 

 

A final hint:

 

The actor playing the main character starred in the broadway show "The Producers" and is married to Sarah Jessica Parker.

 

 

Okay, that's all the hints I'm going to give you.......

 

 

It's a classic movie!!

 



Tip: Getting out Red Wine Stains

Out, out damn spot!

Have you ever split red wine on your clothes?  Or pitted cherries and gotten the juice on your blouse?  <If you know me, you know that I've done all of these things!>

You probably thought that this was the end of your favourite shirt or pants.  Here's a tip to get out that nasty purple stain:  use milk.  Yes, milk!  Good, old cows milk works wonders on removing a purple stain.

The quicker you get at the stain, the easier it is to remove.  Simply pour milk over the stain, you don't need much, and let it sit.  I usually leave it overnight.  In the morning, the stain is gone!

I'm not sure what properties milk has in it, but it lifts stains such as red wine, cranberry, cherry, strawberry, etc.  It may sound strange, but next time this happens to you, simply try a little milk......

Easy BBQ Potatoes

Here's an easy summertime recipe for the BBQ.  When it's too hot to turn on the oven, throw these potatoes on the BBQ and you'll have a nice side dish in no time flat.

Okay, I have to confess that I forgot to take an "after" picture.  So use your imagination until we make them again and I can snap a proper picture. 

Ingredients:
- potatoes, cut into 1/2 inch cubes
- sliced onions (I use the sweet onions like Vidalia)
- olive oil
- garlic and onion salt
- salt and pepper to taste

Make a foil bed and throw the potatoes and onions on the foil.  Douse liberally with olive oil and sprinkle with the garlic and onion salt and the salt and pepper to taste.  I kind of mix them up a bit at this point so the flavours meld together.

You can throw in some chopped garlic if you like or some fresh rosemary.

Place another piece of foil on top and fold the edges together on all sides.  Repeat with another layer of foil on the bottom and another one on top, again folding the edges together.  This ensures the olive oil won't seep through and cause flare-ups on the BBQ.

Roast on the top shelf of your barbecue at medium heat for approximately 30-45 minutes or until done.

Gossip turns the spoken word, a unique gift only humans have, into a weapon aimed at another person.

Hmmm.... kind of makes you think doesn't it?

From "Lit from Within" by Victoria Moran.

A few tools of the trade.....

I really try to eat healthy and have changed my baking over the years to accommodate my healthy eating habits.  I'm not preaching at all, but I find when I eat better, I feel better.  So here are some healthy choices that I use in my baking:

 

COCONUT OIL

I use coconut oil in place of butter, oil or shortening.

The benefits of coconut oil are numerous, just google the health benefits of coconut oil and you'll find a myriad of information to support it's health effects. 

 

It contains the "good fat" as well as antioxidants.  Studies have shown that it may help your heart, lower your cholesterol, boost your thyroid, increase your metabolism and support your immune system.

 

You can bake with it, fry with it, and even use it on your hair or skin.  Coconut oil has light scent, so it's not overpowering.  As for it's flavour, it's almost bland but has a slight hint of coconut, making it a favourite in baking.

 

When kept in the cupboard, it has a shortening consistency.  Simply microwave it for a few seconds to turn it into a liquid form.

 



 

 

AGAVE SYRUP

Agave syrup is a naturally sourced sweetener and lower on the glycemic index than sugar. I use agave in place of sugar or honey in baking, in coffee, iced tea, etc.  It's sweeter than sugar, so you use less of it.  It's similar to honey, only not as thick. 

 

Because it's a liquid, you may need to increase your flour or oats in your recipes.  I use slightly less agave syrup than the amount of sugar called for in recipes and it seems to work out fine.

 

 

 

GREEK YOGURT

I love Greek Yogurt!!!  I eat it almost every day with fruit sprinkled with a little granola.  It can be thicker and tarter than regular yogurt, but that's one of the things I love about it.  I use it in place of sour cream or mayonnaise.

 

It contains protein and probiotics, making it a healthy choice.

 

 

My favourite summer appetizers

I love appetizers! When we have friends or family over for a BBQ, I love starting off with a few appetizers, a fruity sangria or chilled wine, and some Bob Marley. It's summer, baby, time to wind down, loosen up and have some fun. Here are some of my favourite appetizers to serve in the summer:

• Mango Salsa
• Crab & Mango Tarlets
• Sambuca Shrimp
• Bocaccini & Tomato Skewers
• Onion Dip
• Cherry Tomatoes stuffed with crab or goat cheese
• Proscuitto & Melon (take a cube of canteloupe and wrap half a proscuitto slice around it; skewer with a toothpick)

I would love to hear what your summertime favourite appetizers are.....

It's finally summer......

A long, hot summer keeps us Canadians going through our long, cold winters!

Peanut Butter Bites

It's 3:00 pm....  and you're starving!  You search your desk, or your car, or your cupboards, for something to eat.  But it should be a healthy snack right?  These babies fit the bill!  Whether you're looking for a healthy snack at work or on your way to soccer practice, these will fill you up, in a nutritious and energizing way.  And kids will like them too!  

From http://www.gimmesomeoven.com/no-bake-energy-bites/.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey or maple syrup
• 1 Tbsp. chia seeds (optional)
• 1 tsp. vanilla extract

Directions:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Blueberry Muffins

I've mentioned in previous posts that I eat a muffin every morning at work.  Funnily enough, I don't do this on the weekend though....  Anyways, I digress.  I'm always looking for recipes that are healthy and a little different as I get tired of the same old thing.  Although I have recipes that are my 'go to' recipes.  Nevertheless, I digress again.

Just make 'em - they're good, they're healthy, they're easy.  What more could you want in a muffin?


Makes 12 regular muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats
• 2/3 cup agave syrup (or sugar or honey)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces honey nonfat greek yogurt 
• 2 large eggs, lightly beaten
• 4 tablespoons melted coconut oil, cooled (or melted butter or canola oil)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen)

1. Heat oven to 350°.
2. Line muffin tin with medium or large cupcake liners.
3. Combine flour, agave syrup, oats, baking powder, baking soda and salt in a bowl.
4. Combine yogurt, eggs, coconut oil, and vanilla in a separate bowl.
5. Fold yogurt mixture into dry mixture; stir just to combine.  Do not overmix.
6. Gently fold in blueberries and spoon into muffin tin.
7. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Tip:  I find when I fold in the blueberries, my batter turns 'blue'.  So now instead of adding the blueberries to the batter, I sprinkle them over the batter - no more blue batter!  Put about a tablespoon of batter at the bottom of the muffin liner, add blueberries.  Push a few of them down into the batter to evenly distribute them.  Add another tablespoon or so of batter and sprinkle with more blueberries, again distributing them evenly.

Banana Oatmeal Coconut Bars

I'm always looking for a healthy snack that I can 'grab n go' or eat at work.  This recipe is easy, delicious, and nutrious - all things that I love in a recipe!

The recipe originally came from "www.thekindlife.com", but I've adapted it below.

Ingredients:

• 2 cups rolled oats
• 1/4 cup agave syrup (or maple syrup)
• 2 large ripe bananas, mashed
• 1/2 large banana, diced
• 1 cup coconut
• 1 1/2 TBSP ground flax seed

Preheat oven to 350 degrees.  Mix all ingredients together until well blended.  Press into a 8 X 8 inch pan.  Bake for 30 minutes.  Let cool, then cut into bars.

Tip:  I line the pan with parchment so that 2 sides come to the top of the pan.  After the bars have baked and cooled, I simply pull out the parchment and cut into bars on a hard surface.  This works especially well with brownies.

Banana Nutella Muffins

Banana + Nutella = AMAZING!  What a wonderful combination. Kind of like peanut butter and chocolate; banana and nutella just go together.

If you're not familiar with Nutella, and I can't imagine who isn't, it's a hazelnut spread.  Kind of like peanut butter, but made with hazelnuts and chocolate.  My kids are addicted to the stuff!

This is another recipe from sweetpeaskitchen.com.  Thank you Sweet Pea for sharing your amazing muffin recipes!  Please check out her blog - it's got loads of great recipes.

Banana Nutella Muffins

YIELD: 12 Muffins

 

PREP TIME: 20 minutes

 

COOK TIME: 24 minutes

Ingredients:

Ingredients:
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled (I use coconut oil)
1 teaspoon vanilla extract
1/4 cup toasted hazelnuts, coarsely chopped (I didn't use these)
1/4 cup Nutella

Directions:

Heat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl combine flour, sugar, baking soda, and salt; set aside.
In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Fold in hazelnuts.

Divide batter equally among prepared muffin cups. Place 1 teaspoon of Nutella on top of each muffin. Swirl with a toothpick. Bake until golden and toothpick inserted into center of muffin comes out clean, 20 to 24 minutes. 

Remove muffins from tin and let cool.

Note:  I use coconut oil in place of oil or butter in my baking.  It's flavourless and is much healthier for you than butter or vegetable oil.  You can get it at any grocery store.

Old Fashioned Glazed Muffins

I used to eat an Old Fashioned Glazed donut and coffee from Tim Horton's every morning on my way to work. This is hard to believe as I now eat so much healthier (and feel so much better!). I still indulge in the occasional Tim's coffee, but I never indulge in the donuts anymore. Sorry Tim's! But I must admit that now and then, I still crave that donut! 

 And every now and then, I put guiding principles and healthy habits aside and I dive into the "bad" zone. This is one of those times. These muffins taste exactly like the Old Fashioned Glazed donuts, except there baked not fried. If you like the donuts, you will LOVE these muffins! 

This recipe comes from sweetpeaskitchen.com. If you like to bake, check out her website - it's amazing!

Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze.

YIELD: 12 muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

Before the glaze....

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

After glazing....

Recipe Note: Muffins will keep at room temperature for about a day.  But don't worry, they won't last that long!

Crab Rangoons

I love this recipe!  This is a version of "Lou's Crab Wontons" from an earlier post, but soooo much easier.  No folding and deep-frying with this one.  But the same deliciousness!

This recipe is from the Kraft website:  http://www.kraftrecipes.com/recipes/baked-crab-rangoon-95157.aspx


Ingredients:

1 can (6 oz.) crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers


HEAT oven to 350°F.

COMBINE first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Grab, eat, enjoy!

Notes:  I also added some chopped cooked shrimp pieces and some cayenne pepper for a little zing.

Grab 'n go Oatmeal Singles

I saw this recipe through Pinterest, but I'm sharing the initial link below.  This is a great idea for breakfast for those that want to "grab 'n go".  On your way to work?  Running to soccer practice?  Need a mid-morning snack?  Then this recipe is for you!

So simple, so good, so healthy!

Here's the link to the original posting:  http://www.fitnessmagazine.com/blogs/fitstop/2012/06/21/fitness/fit-blogger-we-love-emily-bites/#more-18647   Thanks Emily!!  Great recipe.


Banana Chocolate Chip Baked Oatmeal Singles

Serves 18

• 3 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 egg whites
• 1 egg
• 1 1/4 cup skim milk
• 3/4 cup mashed bananas
• 1 tsp. vanilla extract
• 3/4 cup semi-sweet chocolate chips

1. Preheat oven to 350°. Lightly mist 18 cups in a muffin tin with cooking spray.
2. Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
3. In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.
4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Notes: I added some crushed flax seed for added nutrition and used 1/4 brown sugar and 1/4 cup agave syrup.  I used half white chocolate chips and half dark chocolate chips for added flavour. I made 16 "muffins", not 18 as the recipe states.

Cream Cheese Brownies

I have been making these brownies for years!  I won't tell you how many years, because I will date myself... A little mystery is a good thing.

This recipe comes from Kraft.  My original recipe calls for homemade brownies and I actually prefer homemade (sorry Betty Crocker and Duncan Hines).  However, I seem to have misplaced my original recipe so I've been making them with a brownie mix and they are still really good.

http://www.kraftrecipes.com/recipes/philadelphia-marble-brownies-50925.aspx

Ingredients:

• 1 pkg. (18.3 to 19.5 oz.) brownie mix (family size) 
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 
• 1/3 cup sugar 
• 1 egg 
• 1/2 tsp. vanilla 

Heat oven to 350ºF.

Prepare brownie batter as directed on package; spread into greased 13x9-inch pan.

Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. 

Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated. 

Before Baking

After Baking

  

Note:

• For best results, do not use brownie mix with a syrup pouch. 
• I sprinkle Semi-Sweet and White Chocolate Chips over the batter before baking.  Yummy!

Bacon Wrapped Water Chestnuts

Another oldie but a goodie.....  Isn't it interesting how the recipes that seem to be around forever are often the simplest?  This one is so dead easy and everyone loves them!

Ingredients:

• 1/2 pound of bacon, cut slices in half
• 1 can whole water chestnuts (not sliced)
• 1 Tbsp soy sauce
• 1/4 tsp sugar

Preheat oven to 350 degrees.

Drain the water chestnuts.  Combine the soy sauce and sugar and sprinkle over the water chestnuts.  Let soak for an hour or more.

Place one half of a slice of bacon on a cutting board.  Place the water chestnut on top.  Wrap the bacon around the water chestnut and secure with a toothpick.  Do the same for the remaining chestnuts.

Place on a cookie sheet covered in parchment paper.  The parchment paper absorbs some of the drippings from the bacon.

Bake in preheated oven for 30 minutes or until cooked through.

Curried Sweet Potato, Carrot and Lentil Soup

This recipe comes from The Soup Sisters Cookbook.  This cookbook is a medley of different soups, for each time of the year. Really a nice book!  One of those cookbooks that you want in your collection, when you have the urge to make soup.

Even better than their soup, and it is delicious, is what they stand for.  Proof that one person really can make a difference!  

Soup Sisters and Broth Brothers is a non-profit charitable social enterprise dedicated to providing comfort to women, children and youth through the making, sharing and donating of soup.

Soup Sisters and Broth Brothers was founded in 2009 by Calgarian Sharon Hapton who had a very simple belief in the power of soup as a nurturing and nourishing gesture that could make a tangible difference. Hapton believed that two of societies most prevalent issues, domestic abuse and youth homelessness would benefit from the care and warmth that comes in a bowl of soup. A powerful message that says 'we care' is now being delivered to over 20 residential shelters across the country through home-made delicious soup made with the finest ingredients.

Warming hearts... one bowl at a time - http://www.soupsisters.org/about.php

Curried Sweet Potato, Carrot and Lentil Soup

Don't let the curry turn you off of this soup.  I used curry, but I'm sure it would be delicious without it.  But try a little, it's really good.

Ingredients:

1 onion, diced
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp canola oil
2 carrots, peeled and diced
1 sweet potato, peeled and diced
1/2 cup red lentils, rinsed
1 tsp curry powder
4 cups chicken or vegetable stock
1/2 cup plain yogurt or whipping cream
Salt to taste

In a large pot over medium heat, saute the onion, garlic and ginger in the oil until the onion is softened.

Stir in the carrots, sweet potato, lentils and curry powder.

Add the stock and 1 cup water.  Bring to a boil over high heat, then reduce the heat to medium-low.

Simmer, uncovered, until the lentils are tender, about 35 minutes.

Let cool, then puree until smooth.  Add the yogurt and salt to taste.


Notes:

• I used 1/2 tsp powdered ginger as I didn't have fresh.  
• I added 1/3 tsp cayenne pepper to add some heat.
• I forgot to add the yogurt or cream and it still tasted delicious.

Butterscotch Pie

Cold outside....   Brrrr....  need something comforting and classic.  I find this time of year, when the weather is cold and I'm inside more, I turn to those classis recipes that are always in favour.  I have been making this classic Butterscotch Pie for many, many years.

It's not low-fat, nor is it healthy, but sometimes that's okay.  A little sliver of pie is just what this weather calls for.  Bathing suit season be damned.....

Not my best meringue!  I can do better, really I can.

This recipe is from Betty Crocker Classics cookbook (1980).   Told you I've been making this pie for awhile!

Ingredients:

• 1  9" baked pie shell
• 1 cup packed brown sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 cups milk
• 4 egg yolks, slightly beaten
• 2 Tbsp butter, softened
• 1 tsp vanilla

Put egg yolks in a large glass mixing bowl or saucepan, as you will be adding the hot mixture to the egg yolks when ready.

Mix sugar, cornstarch and salt in saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir half the hot mixture gradually into the egg yolks.  Blend this mixture back into the saucepan.  Boil and stir 1 more minute.  

Remove from heat, stir in butter and vanilla.  Pour into pie shell, press plastic wrap over filling.

You can leave the pie as is or top with whipped cream or meringue as I did above.

Singapore Noodles

I admit that I'm not generally a big curry fan, but in this case, it really adds a special zing to the dish.  

This dish is light and healthy.  Chocked full of vegetables, it's a welcome change at this time of the year.

Ingredients:
8 oz rice vermicelli noodles
1 Tsp hot curry powder (I used medium hot and it had a bite still)
2 cloves garlic
1 inch fresh ginger (I didn't have any so didn't use it)
3 Tbsp vegetable oil
1 bunch bok choy (I used baby bok choy)
4 medium carrots
12 oz bag bean sprouts
1 bunch green onions
1/4 soy sauce
1 tsp sesame oil
1 chili garlic sauce (optional)

Place the dry rice noodles in a bowl and cover with room temperature water.  Let soak for 15 minutes.  Drain in a colander after they have soaked and are softened.  Return the noodles to the bowl, cut the noodles into pieces (approx 6" in length) to facilitate stir frying later.  Sprinkle the noodles with the curry powder and toss to coat.  Set aside.

Combine the soy sauce, sesame oil and chili sauce in a separate bowl.  Set aside.

Meanwhile, prepare all of your vegetables.  Peel and mince the garlic and ginger, julienne the carrots, wash and thinly slice the bok choy, rinse the bean sprouts and slice the green onion.

Heat vegetable oil in a wok over high heat.  When the pan is hot, add the garlic and ginger and stir fry quickly and briefly, about 1 minute.  Add the vegetables, reserving some green onion for garnish.  Stir fry the vegetables until they begin to soften.

Add the noodles to the pan and stir fry for 1-2 minutes.  Remove the pan from the heat and add the wet ingredients.


Notes:

• I added thinly sliced sweet onion to the dish.
• I also added cooked chicken.
• Don't let the curry intimidate you - it was good!
• I'm not sure where I got this recipe from, so if it's yours or you know where it came from, I'd like to give credit to the chef.....
  

Banana Berry Bread

Low-fat, healthy and delicious.  It's all here in this Banana Berry Bread.

Ingredients:

• 1 1/2 cups flour whole wheat pastry flour
• 1 cup all purpose flour 
• 1/4 cup ground flax seed
• 1/2 cup packed light brown sugar 
• 1 tablespoon baking powder plus 1/2 teaspoon baking powder 
• 1 teaspoon sea salt 
• 1/4 teaspoon cinnamon
• 1/4 cup coconut
• 3 tablespoons vegetable oil or melted coconut oil
• 1/2 cup agave syrup
• 1/3 cup milk
• 1 egg 
• 2 teaspoons vanilla 
• 3 medium mashed bananas
• 2 cups frozen blueberries

Directions:

1. In large bowl, mix all ingredients except blueberries for about 30 seconds.
2. Fold in frozen berries.
3. Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
4. Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
5. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.

Notes: 

• I used a combination of frozen blueberries, raspberries and blackberries - delicious! 
• Agave Syrup is a natural sweetener, much better for you than sugar.
• I cut my loaves into slices and froze them individually so I can easily grab one for my mid-morning snack.

Entertaining Tips

We entertain quite a bit and really enjoy having people over. I thought I might share a few tips that I use when entertaining a large crowd.  It can be intimidating having a group of people over whether it's family or friends.  With a little organization and advanced planning, you can  have a relaxed enjoyable time and still throw a great party.

• Do as much prep work as you can in advance.  Make things ahead of time such as appetizers or side dishes and freeze them.

• Have a combination of store-bought and home-made food so that you're not prepping and cooking for days on end.  Having people over is supposed to be enjoyable for everyone.  It's not much fun if you're exhausted when they arrive.

• Set your platters, dishes, and serving spoons out ahead of time.  Label them so you know which serving dish is used for what.  That way the giant pot of potatoes don't end up in the little bowl that supposed to be used for corn and now you have no other serving bowls left.  This is a good tip if you people helping you in the kitchen.  Post-it notes work well.

• If you're having a potluck, put out an assortment of platters, bowls, and serving spoons on the counter so that people can easily grab something for their dish if needed.  Some people will bring their serving spoons and have everything ready to go, but others will rely on you to supply things.  This way you're prepared.

• If you're having children over and are out of the "kids stage", have some easy activities for them such as colouring, crafts, etc.  Put together a box of items such as books and toys for them to play with.

• If you're having a buffet, wrap your cutlery (e.g. knife, fork, etc.) in a napkin and place in a colourful container.  When your guests make up their plate, they can pick up their cutlery at the same time.