Jeff's Plate

Temporary Retirement

2013-06-16T23:43:00.000-06:00

I'm afraid this is a bit of a sad message. I have to accept the inevitable and do a temporary retirement from food blogging. It's been a long time coming I guess, I just haven't been able to blog in the same volume and enthusiasm as I had been in the past.

Things are just too chaotic. We have a new baby on the way, we're moving to a different city, I'm starting my third and final practicum, and I'm trying to finish summer classes and a part-time job as well. It's just not in the cards right now.

I really appreciate a lot of the friends that I have met along the way. You all know who you are. I appreciate the comments and the genuine interest in how my life is going. Never did I think I would create a food blog, but end of creating better connections in the end.

I don't plan on leaving the food blogosphere, I am merely sitting back and commenting, instead of a full participant. You can still expect to see me comment and enjoying your blogs! Hopefully I'll be able to return to a full partner again in the future!

Thanks again for the support and friendship. Good luck to you all!

Creamy Wonton Soup

2013-05-31T18:49:00.000-06:00

"One cannot think well, , love well, sleep well, if one has not dined well"

-Virginia Woolf

Well blogging has been a bit of a disaster lately. Here I am at the end of May, and I really have only one recipe posted. Absolutely disgraceful! I'm more of a semi-retired food blogger than an actual practicing one! Even this picture is a bit of a disaster. I didn't take it during eating, but this is the leftovers prepared to be transferred into the fridge. This isn't the most attractive photo, but it isn't a beautiful soup to look at really... more to taste.

I have had good intentions however. I have cooked two meals, written up blog posts for them.. and discovered that the cookbooks I got the recipes from have been nicely packed away for me.

My wife and I are moving out of beloved Lethbridge to return closer to family for when the baby arrives. I'm not sure who this is going to benefit more. My wife is a pre-moving packaging delight. A month before we go anywhere, she has already inventoried the house and started to prepare things. With a month to go, we have already made three car trips to our families houses to get rid of stuff.

Alas... that includes the majority of my cookbooks. Three of which I had recipes completed and needed to be written out, and two that still had recipe planned. Can you get mad at someone for doing such a good job at preparing to move? Especially a pregnant person?

You can, but you had better prepare for death immediately before because you certainly won't have time afterwards. I have wisely decided to keep my mouth shut and smile nicely while singing praises of how much I enjoy the size of her pregnant belly (I really do).

So, instead of the blackberry crumble, the french onion soup, the easy butter chicken... I give you this quick and easy soup recipe.

Discovered at Pass the Sushi, this recipe is made for a quick weeknight meal when nothing else seems to be around. And she made it look absolutely beautiful. I did adapt it somehow, adding some leftover homemade wontons instead of gnocchi, and totally skipping the chicken. Spinach also got left aside as so far the baby belly is totally unwelcoming of that particular food item. The green would definitely add a bit of colour though, so I would definitely recommend it. Hope you enjoy it as I did!

Creamy Wonton Soup

Butter - 4 tbsps

Olive Oil - 4 tbsps

Onion - 1, diced

Celery - 3 stalks, diced

Garlic - 3 cloves, minced

Flour - 1/4 cup

Evaporated Milk - 2 cups
Greek Yogurt - 2 Cups

Carrot - 2 large, grated (about 1 cup)

Chicken Stock - 1 3/4 cups

Thyme - 1/2 tsp

Black Pepper - I ground in a bit more than normal, so probably a 1/2 tsp as well

Salt - Healthy Pinch

Wontons - About 16 (Substitute Gnocchi, Ravioli, Dumplings... etc.)

In a large stock pot, melt the butter and olive oil together. Add the onion, celery and garlic and let cook over medium heat until the onions are softened.

Add the flour and stir in for about a minute, forming a roux. Add the milk and yogurt and stir in, letting heat up for about a minute. Add the grated carrots and stir in, mixing often as the soup thickens. Once thick, add the chicken stock, seasonings and the frozen wontons. Bring to a boil, then lower to a simmer, letting the wontons thaw and cook. Serve hot and with some garlic bread. Enjoy!

Energy Granola Bites

2013-05-21T18:47:00.000-06:00

"I had a dream last night I was eating a ten pound marshmellow. I woke up this morning and the pillow was gone."

-Tommy Cooper

It's sad. I have been cooking, but I haven't had a chance to write about it. Is it sad I'm already looking forward to retirement? I long for the days I can sit at my laptop and write about the recipes that I enjoy. But instead, I am restricted and reduced to homework, upcoming baby-daddy duties, house-moving stuff, and my good ol' part time job.

However, I don't feel the guilt that I had in the past towards food writing. Sorry folks, life's just busy! Can't help it!

With nifty granola bites likes these, you can be busy and not worry about finding something to eat! This particular granola bar recipe has been following me around for a long time. It all started when a classmate brought them in for everyone to enjoy. Well, I did enjoy them. So I was given my own recipe. Then my wife ended up finding this granola bar recipe called "pregnancy bites"... exact same recipe. Then it started appearing on Pinterest a lot.

It was simply unavoidable.

Luckily enough, they are delicious. And because of the simplicity of the ingredients, you don't need to worry about tons of unknown ingredients. I think most noticeably, is how it cuts down and salt and sugar. Victory!
I should also mention how awesome they are to keep in the freezer. Just pop them in your lunch bag and you're set to go!

Energy Granola Bars

Quick Oats - 2 cups
Peanut Butter - 1 cup
Honey - 1/2 cup
Coconut oil - 3 tbsps
Coconut Flakes - 1 cup
Flax - 1/2 cup
Nuts - 1/2 cup
Chocolate Chips or Raisins - 1 cup
Vanilla -2 tsps
Salt - 1/2 tsp

Mix everything in a bowl together until well blended. Let chill in a refrigerator for about a half hour. Once chilled, roll each of them into a ball. You can simply enjoy them now, or freeze them for later. The freezer helps them stay together.

Good News!

2013-05-12T10:33:00.000-06:00

Next October, my wife and I will be welcome a new member to our family! That's right ladies and gentlemen, my wife is pregnant with our first child!

We're both super excited!

To answer some common baby questions...

1. Yes, it was planned! We had a lot of good reasons of why now was the best time.

2. No, we don't plan on finding out the gender of the baby. We're kicking it old school!

3. Nope, we don't have any names lined in for sure yet, but we have some good ones planned!

4. My wife has a bit of a rough start to the pregnancy. A bit of morning sickness and exhaustion. No one really tells you this stuff before hand!

I can't think of any others, but if you have any, feel free to ask!!

Eggplant Papoutzakia Casserole

2013-04-29T15:52:00.000-06:00

"...Not all those who wander are lost..."

-J.R.R. Tolkien

I finally got in my first hike of the year! This was one of my New Years resolutions; to go out and get some hiking done. I live right next door to the glorious Rocky Mountains, and I can honestly say that in recent years, I have not taken advantage of it as I should have been doing. I went on lots of camping trips as a kid, but I never really explored as many areas as I could.

It's funny though, because halfway up a mountain the same thought always comes to my head.

"Why am I doing this and what part of it is fun?"

But then I finish my climb, reaching the tip of a mountain, I let out a big sigh and enjoy the world around me. Every single time, it was worth the grueling and strenuous climb. Every single time. This time was no different.

The top of the mountain we reached had gale force winds that almost had enough power to send you tumbling off the top. The occasional bursts of snow and rain would pepper your eyes and legs, leaving stinging reminders about the natural world. And while some of yo may wonder why someone would endure all that misery, I can honestly say that I had never felt more alive. Cold... but alive. Definitely worth the climb.

Do you live next to some sort of natural beauty that you don't take advantage of? I know I'm not the only one!

This recipe comes from the book Animal, Vegetable, Miracle by Barbara Kingsolver. It's all about how her family chose only eat foods raised in their neighbourhood and by themselves. It's a fairly interesting read and has some good recipes throughout the book. I'm not sure I absolutely love it though, so look elsewhere if looking for a better review, I'm not sure I can supply it.

Regardless, partway through this book is a very interesting recipe called Eggplant Papoutzakia, which basically means stuffed eggplant. This cookbook lacks pictures, so I imagined a totally different recipe in my head. This one involves an eggplant sliced once in half, not the 6-8 times that I sliced it. It's a totally different recipe that way. My wonderful mistake. So mine is more of a eggplant Papoutzakia casserole and involves thin slices of eggplant with all the goods piled on top, instead of two halves of eggplant stuffed. Make sense?

So if your Greek and I've irritated your sensibilities, I deeply apologize. I will try better next time! Until that time, I hope that you can enjoy this recipe as I did!

Eggplant Papoutzakia Casserole

Eggplant - 1 large (about 2 pounds)

Olive Oil

Onions - 2, diced

Garlic - 3 cloves, minced

Tomatoes - 2, diced

Nutmeg -2 tsps

Salt and Pepper - a healthy pinch

Mozzarella Cheese- 3/4 cup, grated

Pre-heat the oven to 350 degrees F.

Slice the eggplant lengthwise, about a 1/2" thick. Pat dry with paper towel.

Heat a large skillet to medium heat and add olive oil. Saute the eggplant slices lightly and remove when just starting to soften. Set aside.

Add a bit more olive oil to the pan and let warm up. Add the chopped onions and garlic and saute until softened. Add the tomato and spices and mix thoroughly.

In a large casserole dish, lay the slices of eggplant across the bottom. Add the tomato mixture to the top and spread over the eggplant. Cover with an even layer of mozzarella cheese then sprinkle on salt and pepper.

Place in the oven for about 20 minutes or until golden brown.

Pad Thai Spaghetti Squash

2013-04-28T00:04:00.000-06:00

"We Should look for someone to eat and drink with before looking for something to eat and drink."

-Epicurus

I am finished my practicum! After a month and a half, I am finally moving out of this grade seven classroom and into summer vacation.

Summer vacation for a week that is. For I am one of the lucky few that decided that taking classes in the summer would make things a lot easier than taking them next January. A month worth of classes in the summer when others are enjoying sunshine and vacations, or four months in the snow and spring (and half a year later). Think I made a good decision? Only time will tell.

It was a pretty tough semester. It took a bit longer than expected to create some good relationships with students, but I managed to crack all but a few of the toughest. All I can say is... teenage girls are crazy. I can remember the sass I gave teachers as a boy, so I was prepared and could recognize it. The girls... I just don't get some of their decisions. Interestingly enough, some of my female classmates had the opposite problem. They understood the girls, but had a difficult time in controlling the boys. Why is it so difficult to understand each other???

Overall though, an awesome experience! I'm stuck in a conundrum though, I don't know if I want to teach the younger Elementary as I had planned, or to teach the new and interesting Junior High. It is nice to have students that know how to wipe their noses and to form a decent thought... I suppose I'll just have to see what sorts of job opportunities there are when I graduate.

Okay, onto some food talk! This one is a pretty tasty dish, and a healthy one at that! Making it wasn't so easy though. Everything seemed to go wrong.

The kitchen started off as a mess, and dirty dishes in the sink. The finial days trying to push through my classes meant that housework didn't get completed as well as it could have been. So I had to do a quick tidy of the kitchen before starting. Unfortunately, I wasn't in the mood to sweet the floor before I started cooking, which meant that every step I took had crumbs crunching underfoot. I had a missing onion, a small spaghetti squash spill and forgotten peanuts and bean sprouts. Still even with several food misadventures, this turned out to be a good meal!

This recipe challenges the normal Pad Thai with a small change, but one that totally changes the complexity of this dish. I will definitely be considering this one the next time I have a spare spaghetti squash lying around! The spaghetti squash makes a great substitute if you wanted a good change. I definitely recommend it!

Pad Thai Spaghetti Squash
Adapted from: Shared Appetite

Spaghetti Squash - 1
Canola oil - 7 tbsps
Salt
Eggs - 3
Shrimp - about 2 cups worth
Onion - 1, thinly sliced
Garlic - 6 cloves
Carrots - 3, julienned
Celery - 2 stalks, julienned
*I didn't remember to add bean sprouts, so I added the green and the crunch through celery.
Green Onion - 1 stalk, diced
*You can also add crushed peanuts and lime wedges

Pad Thai Sauce

Brown Sugar - 2 tbsps
Fish Sauce - 2 tbsps
Rice Vinegar - 2 tbsps
Lime Juice - 1 tbsp (1 lime, juiced)
Garlic - 1 clove, minced
Red Pepper Flakes - A healthy pinch
Tamarind Nectar - 2 tbsps
*I didn't have this at all. However, I found a substitute for 1 tbsp molasses and 2 tbsps lime juice. Worcestershire is also a good substitute as well.

Preheat the oven to 400 degrees F.

Cut the squash in half, spooning out the seeds and stringy guts. Set in an ovenproof casserole dish with about an inch of water inside of it. Place in the oven for about 45-60 minutes, or until the entire squash becomes soft and tender. Set aside for about 5 minutes to let cool. Scrape the inside with a fork to clear out the strands. Set the shells aside. Season the strands with salt and pepper.

While the squash is cooking, prepare thePad Thaii sauce. Combine all ingredients in a small sauce pan, bring to a simmer, stirring occasionally until all the sugar is dissolved.

Heat about 3 tbsps of canola oil in a large skil let. Add the shrimp and cook until pink and tender, then remove. Place them in the reserved Pad Thai sauce.

In the same skillet, add the onion and garlic and cook until fragrant. Add the carrots and celery and cook until softened. Return the shrimp to the pan along with about 6 tbsps of the Pad Thai sauce. Stir and combine. Move the mixture to one side of the pan, and crack the three eggs inside. Stir often and cook until set, scrambling them. Stir them into the vegetables and shrimp until well combined.

Add the spaghetti squash and the remaining Pad Thai sauce and cook for another 2-3 minutes.

Serve with lime wedges, green onion and crushed peanuts on top.

Homemade BBQ Chips

2013-04-15T20:32:00.005-06:00

"I believe in a benevolent God not because He created the Grand Canyon or Michelangelo, but because He gave us snacks"

-Paul Rudnick, I Shudder and Other Reactiosn to Life, Death, and New Jersey

Chips are fantastic. They are definitely one of my all time favourite snack foods.

Scratch that. Chips are definitely my favourite snack food. It's my silver bullet. My krypotnite. We all have out weaknesses, and I think that the odd potato chip won't really hurt. I think I still enjoy them because I don't go crazy buying chips at the store. It's only an occasional treat and I usually like to try out a variety of flavours and types so I don't get bored.

I got the opportunity to test out the cookbook Classic Snacks Made from Scratch written by Casey Barber, a fellow food blogger found over at Good. Food. Stories. This cookbook explores the snacks that we have all come to love and enjoy during our childhoods.

A few of the recipes that I have marked out for future adventures includes Animal Crackers, Klondike Bars and Jalapeno Poppers. Who wouldn't want to make those in their own kitchen? Of course, the work level is a little higher than ripping open a bag, but you also get the opportunity to see exactly what's going into your food. You're able to skip out on those ingredients that take up seven syllables and are usually unhealthy

This is a nifty little cookbook to have. There is a good mixture of uncomplicated and advanced recipes to keep foodies of all levels satisfied. I especially enjoyed the pictures and had several flashbacks to childhood memories. Barber does a good job of helping to bring those memories up with her own stories and anecdotes that accompany each recipe.

If these are the kinds of snacks you mark as favourites, you should definitely look into getting this book. It's one of those books that has at least one recipe that jumps out demanding to be made. The same way that these BBQ chips did for me!

Homemade BBQ Chips

Potatoes, Yukon or Russet - 2-4, sliced
Smoked Paprika - 2 tbsps
Brown Sugar - 1 tbsp
Salt - 2 tsps
Chili Powder - 2 tsp
Garlic Powder - 1 tsp
Onion Powder - 1 tsp
Black Pepper - 1/2 tsp

Canola Oil for frying

While waiting, cut the potatoes into thin slices, approximately 1/8th of an inch. It's easy to do with a mandolin, or you'll just have to be very patient and precise cutting them with a knife. Transfer to the boiling water and book for about 3-5 minutes. You don't want to cook them so long that they become soft, just enough to start the cooking process.

Remove the slices with a slotted spoon or metal skimmer. Let them cool while you prepare the spice mixture and heat the oil.

While this book recommends a spice grinder or food processor to combine the spices, I simply put the spices into a bag and gave them a few tosses to mix. You prepare this spice mixture by adding the remaining ingredients together and tossing to mix. Set aside.

Heat the oil in a deep frying pan to about 350 degrees F. You can also see if it's hot by adding a small slice of potato and it should start to bubble immediately. If smoke starts rolling off the top, dial the temperature back. I usually have it just under the maximum on my stove, but all tools are different.

Add the potato slices in small batches to not overcrowd the pan. Fry until golden brown, then transfer to a bowl lined with paper towel. Pat them down, then add to the bag filled with the spice mixture. Toss until they are evenly coated, remove and place in a serving bowl. Repeat until all slices are cooked and coated, then serve immediately.

Creamy Chickpea Pasta

2013-04-03T12:47:00.000-06:00

"There is no sincerer love than the love of food"

-George Bernard Shaw

I've written the start to this blog post three times today. Not because I've had a difficult time writing, but because I wanted to describe this particular dish as it deserves.

For Christmas I got a book called The Everlasting Meal: Cooking with Economy and Grace by Tamar Adler. It was fantastic It's basically her philosophy, her passion, and her enthusiasm towards all things food. Mixed in with her notes about knives, pots and the use of fresh veggies, Adler adds in simple and refreshing recipes using ingredients that occupy every pantry or fridge, but uses them in unexpected ways.

Reading this book was an inspiration and it makes you fall in love with food and cooking all over again. It isn't what she writes about that makes it interesting, but how she writes about it that captivates me. I definitely recommend that you give this book a read.

I haven't had the opportunity to sit down and write for awhile The weekdays have been filled with having leftover Shepard's Pie, Lasagna, and large pots of soup. I'm still new to the Monday-Friday work shift. Coming home after a long day at work and making dinner is exhausting sometimes. I'm really hoping it's something that you get more used to as you go on.

In other news, despite a wicked spring cold, I have managed to clean my car, clean the bathroom, dusted the house and a variety of other house chores. In typical Alberta weather, we went from a delightful plus 20 (that's celsius folks) yesterday, and down to a solid zero (wish snow) today. Today I think I'm going to enjoy a day off, so sue me!

Okay, so the recipe. This recipe is simplicity at it's best. Only really two main ingredients and some added flavours, but definitely a great weeknight meal. Chickpeas used to be only an occasional visitor to my pantry, but now I have them regularly stored purposely for this recipe. Black pepper is definitely the key as it adds some kick. Some people would probably enjoy some chili peppers mixed in as well for some added heat.

Creamy Chickpea Pasta

Chickpeas - 1 30oz can
Olive Oil - 5 tbsps
Garlic - 2 cloves, minced
Salt
Freshly Ground Pepper
Pasta - Small shape such as penne, farfalle, macaroni, etc.

Drain the chickpeas and rinse in a colander.

Heat a small deep pot over medium heat. Add the olive oil and heat until it begins to shimmer. Add the garlic and cook until fragrant and soft. Add the chickpeas, a pinch of salt, then cover in water by an inch.

Cook the beans for about 30-45 mins. Add small pours of water so the chickpeas always appear moist. Taste five beans when you think they are done. If any do not taste velvety, keep cooking. When all beans meet the standards, low the heat to almost off and add the black pepper.

Meanwhile, cook the pasta in well-salted boiling water. Just before you drain it, remove a small glass of water from the pot and add to the chickpeas, only about a 1/4 cup. Combine the pasta and chickpea sauce in a big bowl and mix well.

If it seems dry, or the chickpeas are separate from the pasta instead of completely devoted to it, add a little more of the starchy pasta water and stir through.

Banana Bread

2013-03-23T12:52:00.001-06:00

"If you talked to your friends the way you talk to your body, you'd have no friends left"

- Marcia Hutchinson

On Fridays I have to wake up at six in the morning. It takes me about an hour to drive to the school to work. After a usually tiring week with the grade seven's, I finally finish Friday at about twelve thirty, then drive home. I grab a quick meal, usually microwaved leftovers or a sandwich, then head out the door to work at the pet store. I'm at the pet store until about nine thirty at night.

So here I am at ten thirty, finally sitting on the couch with my feet up, a hot glass of tea and a small snack, and watching a movie that just doesn't suit the night at all. I'm struggling through it. It's called The Hours and stars Meryl Streep, Julianne Moore, and others. I can definitely see how some people would enjoy this movie and I can appreciate the history, the art, and the story that went into this movie.

I just don't care. It doesn't suit my mood. I'd much rather be sitting watching the intense K-9 Widowmaker or the bloody gruesome Centurion. So why do I sit hear watching a movie that doesn't appeal to me?

Because I'm married!

I made the silly mistake of asking my wife which of these three movies she'd enjoy the most. Rookie mistake I know. And of course, a half hour into the movie, she decided that it wasn't good enough and that she was just going to head to bed.

So now it's getting later, and I'm tired. And I've switched to watching the bloody war between the Romans and the Picts in the Centurion, and I want to go to bed, but I'm too stubborn now to give up.

Luckily, I have a large loaf of banana bread to keep me awake and happy! This is definitely my all time favourite recipe. It tastes like what I imagine banana bread to taste like, which isn't always the case.

Banana Bread

Banana's - 6-7 Mashed
Butter - 1 cup
Sugar - 2 cups
Eggs - 4
Flour - 2 1/2 cups
Salt - Pinch
Baking Soda - 2 tsp

Preheat the oven to 350F. Grease two bread loaf pans with butter and set aside.

In a large bowl, mix together the sugar and butter until well combined. Add the eggs and bananas and stir.

Add the flour, salt, and baking soda, then fold into the banana mixture. Pour this whole mixture evenly into the greased loaf pans. Place in the oven for about 50-60 minutes o until the bread is puffed and a dark golden colour. Let cool a little before serving.

You can always adapt this recipe with chocolate chips, raisins, cinnamon... etc.

Enjoy!

Irish Potatoes

2013-03-18T22:06:00.002-06:00

"Tir gan teanga, tir gan anam (A country without language is a country without soul)"

- Padraig Pearse

"In order to find his equal, an Irishman is forced to talk to God"

- Braveheart

I did have another recipe all set to go, but seem to have deleted the photos.So this one is a little delayed, but still well worth it! I hope you like it.

This isn't the most exciting St. Patrick's Day recipe the food-blogging community has seen. It pales in comparison to the colcannon's, soda breads, and corned beef recipes. However, this recipe to me some distinctly Irish. It's simple, hearty, earthy and filling. It's the kind of meal that prepares you for a day of work in the fields, which is what I imagine as Irish.

The problem is that I've never been to Irelenad, or really know anything about it. One of my Great Grandparents was Irish, but I never got the chance to meet them or go further back in the timeline. But as a history student, I pride myself on thinking that I know more than the average person about Irish culture. That's why when St. Patrick's day rolls around, I get a wee bit annoyed with all the people pretending to be Irish. Why not Mongolian? Jamaican? Russian? It's odd that one tiny country gets so much attention from the rest of the world.

Here's my beef with this years St. Patrick's day.

Colcannon - A mashed potato dish filled with cabbage and leeks. This dish is mainly served at Halloween.

Corned Beef - Actually celebrates more of the American-Irish traditions, instead of distinctly Irish.

Black and Tan - this goes for Brownies, cakes, cocktails...this is probably my biggest annoyance this year. The Black and Tans was a police force created in Ireland to fight the IRA. They are infamous for their attacks on civilians and property destruction. They are despised in Ireland and an embarrassment to the British. By naming your cupcakes and drinks after this group is not really a salute to Ireland at all, and is basic ignorance of Irish history.

That last one really gets my goat. I can feel my blood pressure start to spike a bit about it. Anyways, this recipe contains what I believe to be strong Irish influences. It isn't a traditional meal, just one that I imagine is Irish. Hopefully it doesn't cause anyone anxiety or stress!

PS. For historical accuracy on Irish potatoes... Potatoes were brought to Europe by the Spanish during the Exploration era. They became popular in Ireland due to their ease of growth and abundance. The potatoes were infected by disease causing most of the population in Ireland to starve(1 million) and emigrate (another million). However, potatoes have grown back in popularity and still remain a common staple.

Irish Potatoes

Potatoes - 2, chopped into bite sized pieces
Leek - 1, sliced
Garlic - 2 cloves, minced
Thyme - 1 tbsp
Salt and Pepper - a few healthy pinches
Canola Oil

Preheat the oven to 375F

Once the potatoes are cut, place them in a bag with the remaining ingredients. Add a dollop of canola oil, enough to coat the potatoes. Shake the bag until everything is coated, then place on a baking sheet. Place in the oven for about 20-30 minutes or until the potatoes are golden brown. Remove and serve immediately.

Spaghetti Squash Alfredo

2013-03-01T22:33:00.001-07:00

"I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture, I'd buy a painting"

- Andy Rooney

As I sat down tonight, I wondered what's been going on in my life that I could write about. I've come up with nothing. Basically my life has come down to school work. I did play a squash game with a friend the other day, but because he basically demolished me. That's not really something fun and exciting to write about...

I did do a presentation the other day is school about the affect of video games on students. Video games kinda get a bad rap. They get blamed for violence in teens and youth. Every time a school shooting occurs, blame gets placed upon media, movies and video games. I went into my research with the idea that violence would definitely play a role in how these students behave.

Surprisingly, they didn't. Some of the studies I read showed that students that played video games actually had increased sympathy and cooperation than those who didn't. There were several other positives that came out of video game playing as well. There were definitely some negatives, but most of them had to do with self-regulation... such as getting enough sleep, being active and involved in social groups.

I think the biggest thing once again comes down to parent responsibility. I was surprised to discover that the average age for video gamers is 33. This means that the majority of video games are developed for people around that age range. So if your child is 16... and they're playing a video game meant for someone that is 30... they will be exposed to some adult themes, language and violence that may otherwise not be appropriate for them. Just something to keep in mind...

I made this recipe for my mother-in-law when she came down to visit a week ago. I owed her something after she helped sweep our floors and make fresh bread! It's definitely a great way to use a spaghetti squash and change up your meals a bit. It's more of a side dish than the main attraction, but it also makes for a great weeknight meal when you need something relatively painless. The one thing I do suggest when you make it, is lots of fresh ground black pepper. Really makes it pop!

Spaghetti Squash Alfredo

Spaghetti Squash - 1

Butter - 1 tbsp
Flour - 2 1/2 tbsps
Garlic - 3 cloves, minced
Cream Cheese - 1 tbsp
Milk - 1 1/2 cups
Parmesan Cheese - 1 cup, loosely packed
Salt
Fresh Ground Black Pepper

Preheat the oven to 350 F

Start with preparing the spaghetti squash. Cut the squash in half, and discard the seeds on the inside. Place the squash face down into a large casserole dish and half about an inch worth of water on the inside. Cover with aluminum foil. Bake for about 50 minutes, or until the shell has softened a bit. Set aside for about 5-10 minutes to cool.

Near the end of cooking time, in a small sauce pot melt the butter at low-medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the flour and whisk into the butter, cooking for another minute. Add the Cream Cheese and continue to whisk. Add the milk as well, stirring gently until well combined. Bring up to a simmer, then remove from heat.

Add the Parmesan cheese and salt and stir until melted and combined.

Take a fork and shred the inside of the spaghetti squash, separating the flesh from the shell. Once clearly scooped, add half the parmesan mix to the spaghetti strands and stir together. Smooth out inside of the shell, grate some fresh parmesan over top, and a healthy amount of black pepper. Place back in the oven for about 2-3 minutes, close to the broiler. Once the cheese is golden and the mixture is bubbling, remove and serve.

Chocolate Fudge Pie

2013-02-22T22:12:00.001-07:00

"He showed the words "chocolate cake" to a group of Americans and recorded their word associations. "Guilt" was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: "celebration."

- Michael Pollan "In Defence of Food: An Eater's Manifesto

This is a pretty interesting quote. Chocolate has come a naughty snack, the one you sneak out of the cupboard, scarf down as fast as you can, then pretend that it didn't happen. I think that the next time I sit down with some serious chocolate I will take the time to savour and enjoy it. Chocolate should be a celebration, enjoyed occasionally for good fun. Maybe if we enjoy quality chocolate a few times, than
sub-par chocolate several times.

I have never really had cravings for chocolate. I've never been caught in a grocery store staring at the candy bars by the check-out. I haven't had to drive to a store to get a candy bar, or to keep a secret stash for when I desperately need to satisfy my chocolate craving. Which is why it was strangely odd the other day when I actually got a chocolate craving.

What a nightmare! I think I snacked on five different things in my fridge before I realized that there just wasn't any avoiding it. I needed chocolate, and I needed it now. It wasn't just chocolate I was craving, or else I'd just pop in some chocolate chips and be done with it. What I wanted was hot, delicious chocolate. I had brownies on the brain.

After a quick scour of the Internet, I came across this beauty. It was all my cravings in one! A crispy crust, hot melted yumness of the inside, the chocolate flavour... this was the pie for me.

Did it totally meet expectations? Nope... It didn't. But it was close! It was hot, but not in the melty stick-to-your-mouth kinda hot. It had a good crust, but not a chewy, texture satisfying kinda way. It had the chocolate flavour, but not the deep, dark, pure chocolate thing going on. I'm really, REALLY good at talking up my recipes.

But, it was also delicious. Especially being that it disappeared within two days. I mean it's still a chocolate pie. Not enough to satisfy a crazy specific chocolate craving, but still a delicious recipe. But if you have a recipe that meets my eerily specific craving, let me know! Until then, I'll just have to enjoy this one!

Chocolate Fudge Pie
Adapted from IslandEat

Butter - 1/2 cup
Baking Chocolate - 3 tbsps
Sugar - 1 cup
Eggs - 2, beaten
Vanilla - 1 tsp
Flour - 1/4 cup
Milk - 2 tbsps

Preheat the oven to 350 F

Grease an 8 inch pie plate with butter.

Melt the butter and chocolate. You can either do this on the stove top over low heat, stirring constantly, or you can pop them in the microwave, melting at 30 second intervals.

Mix the sugar together with the eggs and stir so it's totally combined. Mix the butter and chocolate in together and combine. Add the milk and vanilla together as well.

Fold in the flour mixture, stirring until no flour chunks remain. Do not over beat.

Bake in the oven for 25 minutes. Serve hot and with ice cream (something that I didn't have but desperately missed). Enjoy it!

Sausage and Red Pepper Polenta Cobbler

2013-02-13T23:01:00.000-07:00

"Savory pies are like a well-loved blanket: warm, satisfying, and marvelously easy to snuggle into"

- Greg Henry

As soon as I got an e-mail about reviewing this cookbook, I was in. Hot, flaky, comforting pies is a food group that I totally live for. After a day of snow, wind and cold, coming into the house is something special. It fills the house with a smell that gets the tongue salivating and the stomach rumbling. Pulling it out of the over with a golden crust and steam rolling off the top is as much a feast for the eyes as this meal is for the stomach.

Man, I love hot pies.

Greg Henry's Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts makes sure you get the chance to explore a wide variety of pies. Almost disappointingly, there isn't a section for the usual fruit-filled variety, but by the end, you don't really miss them.

Instead, this cookbook has them all broken down into crusts, appetizers, meats and seafood, vegetarian and some hand pies. Henry fights expectations by not having every pie inside of the typical pie crust, but also has tarts, phyllo cups, flatbreads, and other pastries. The cookbook is littered with tasty pictures, so you have a fairly good idea of what you're cooking.

The recipes are also well written and laid out, and often tips and tricks and be found in the side bar. For those of you with an eye for the finer things in life, there are also a few wine pairings to be found. All in all, a very well thought out cookbook, and one welcome on my shelf!

He also has a wide variety of ingredients and options, so each recipe really could be interchanged fairly easily. You have to enjoy the flavour combinations that he has set up in this book as well. I had plans to make a rabbit pie with thyme, but ran out of time. I still have it planned though, as I'm not quite sure what else to do with the rabbit carcass sitting in my freezer. I was just happy it didn't come with ears...

However, I was scrambling for a tasty meal one night, and happened to remember this beauty! Not a lot of effort, not a lot of time, but a beautiful tasty outcome. Cobbler's are named so because the top is supposed to resemble England's cobbled streets. It's another perfect example of a type of pie to be found in this book that doesn't require the usual crust.

Sausage and Red Pepper Polenta Cobbler

Olive Oil - 1 tbsp

Farmers Sausage - 3-4, removed from casings

Salt and Pepper

Onion - halved and sliced

Bell Peppers - 2, halved and sliced lengthwise (1/4" strips)

Flour - 1 3/4 cups

Chicken Broth - 2 cups

Tomato Paste - 2 tbsps

Spinach - 3 cups, loosely packed

Polenta (I actually swapped in cornmeal) - 1/2 cup

Baking Powder - 1 tsp

Baking Soda - 1 tsp

Parmesan Cheese - 1 cup, grated

Butter - 6 tbsps, chilled

Heavy Cream (I swapped in milk) - 1 3/4 cups

*Henry cooks his straight in a skillet, which I lack. I swapped it out later in the recipe for a casserole dish. However, as long as you have an oven-proof skillet, cook it all in one.

Preheat the oven to 375 degrees F.

Heat olive oil in a medium skillet over medium-high heat. Add the sausage and season with a little salt and pepper. Cook until browned, breaking down with the back of a wooden spoon. Once the meat is cooked, about 10 minutes in, remove with a slotted spoon and set aside. Remove all but 2 tbsps of the sausage fat.

In the same skillet, add the onion and cook for about 5 minutes or until softened. Add the pepper strips and cook for 5 more minutes.

While the onions and peppers are cooking, whisk together 1/4 cup of flour and tomato paste. Slowly whisk in the chicken stock until combined. Add to the onion mixture along with the spinach and reserved sausage. Stir in to combine, and cook for about 2 minutes until thickened and the spinach is lightly wilted. Remove from heat.

In a medium bowl, whisk together the remaining 1 1/2 of flour, cornmeal, baking powder, baking soda and a pinch of salt. Cut in the butter until the mixture resembles course crumbs. Add the Parmesan cheese and stir in to combine. Add the milk until a rough dough forms.

Drop 6-8 large mounds of the cornmeal mixture onto the sausage mixture with about an inch of spacing between them. Brush the top of the biscuits with milk, then place in the oven for about 25 minutes, or until the top is golden brown and the mixture is bubbling.

Love it.

Creamy Spinach Mac and Cheese

2013-02-06T00:06:00.000-07:00

"You cannot see your reflection in running water, only still water"

-Elizabeth Gilbert

I have returned to yoga, and it is destroying me.

The first yoga class that my wife and I attended was called Yoga Relaxation. It was perfect for us as beginners because it went through the basic steps and didn't throw too many curve balls our way.

This time, we signed up for a class called Yoga Flow. It is WAY more intense and everytime I come home, I feel a new part of my body starting to ache. This week, my butt and sides hurt. Last week was my legs, and the week before that was my shoulders. This yoga instructor is doing everything in her power to take my body and beat the crap out of it! But I keep going back with a smile on my face, thinking about how healthy and wonderful this is for me... then leaving cursing and moaning.

I think the part that drives me crazy is watching ladies way older than myself bending in impossible ways, having no issue with extended lunges while my leg muscles jiggles and threatens to topple me over. I sometimes imagine walking up to them and demanding they meet me on a soccer field or in a squash court... Oooh BOY would I make them work for it then! But then I remember yoga is supposed to be competition free and relaxing. Besides, these ladies have probably been more flexible than myself since I entered Middle School, right?

I know I'm pretty new at this yoga stuff. I had only been once before, and that was a year ago, but my competitive nature doesn't make me leave all zen-like. Well... not totally zen-like. I do come away from yoga feeling cleansed, even with parts of my body in open rebellion. Perhaps it's more of a mental clearing?

I am going to argue now, that Macaroni and Cheese is a perfectly zen-like food. Is it the best food to eat before/after a yoga exercise? I'm not sure. But I do know the perfect harmony between the noodles and cheese is enlightening for me! And in this particular recipe, the addition of earthy spinach and spicy jalapeno offer a different counter-balance. Come on... prove me wrong on this one!

Creamy Spinach Mac and Cheese

Pasta - I used Fusilli

Olive Oil - 1 tbsp

Garlic - 3 cloves, minced

Spinach - a handful, finely sliced

Cheddar Cheese - 1 cup, grated

Almond Milk - 1/4 cup approx.

Flour

Jalapenos - 1, roughly diced

Salt & Pepper

In a large pot, get some water boiling. Heavily salt the water, then add the macaroni noodles and start cooking until al dente.

In a small pot, heat up some olive oil. Add the garlic and cook until fragrant,about 1 minute. Add the spinach, and cook until wilted. Add the cheddar cheese, almond milk. Stir until well combined and the cheese has melted completely. You may need to add more milk to get it down properly. Start adding a little bit of flour at a time It should start to look a bit like a light slurry. Add the jalapenos and stir to combine.

In a large bowl, mix together the macaroni noodles and the cheese mixture. Grind a little salt and pepper over the top and serve.

Creamy Brussel Sprouts Dip

2013-02-01T00:31:00.002-07:00

"Brussels Sprouts are misunderstood - probably because most people don't know how to cook them properly.

-Todd English

You know the ones I'm talking about. The only way that brussels sprouts made an appearance around my kitchen table growing up, was steamed or boiled. Just boiled (or steamed) in water, served hot, and may... drizzled with a little bit of vinegar. Nothing fancy about it at all.

Unfortunately, I think that this is the way that brussels sprouts have been treated for almost their whole existence. It wasn't as if people talked about the amazing brussels sprouts recipe they made last night. And with that idea in mind, it's no wonder that these little cabbages get such a bum rap from the majority of people.

I had a friend (and still do) that brought up how his girlfriend made him a delicious roasted brussels sprouts dish one night, with hot chili peppers, onions and bacon. I was intrigued! It was a sudden slap in the face that these veggies didn't require to be steamed/boiled and that there were a whole host of other recipes that could be experimented with. This phenomena hasn't occurred only to me, as numerous brussels sprouts recipes have showed up on food social media sites. I'm stating it now, but 2013 will be the year of brussels sprouts.

But enough of them. I haven't been eating them enough lately to ramble on about them for five more paragraphs. Instead, let's talk football. Those that follow the food blogging community have probably recognized the sudden influx of chip dips, fried foods, and appetizers. 'Tis a glorious (and unhealthy) foodie event.

Football and I don't seem to get along as much anymore. I enjoy watching a game, but I don't get as emotionally invested in the teams as I used to. Mostly this is because the pace of the game seems to have slowed way down, with less big plays, and a lot more commercials. As a bonus downer, Canada doesn't get the same commercials during the Superbowl that our southern neighbours do. So often I get to watch repeated Canadian Tire and Bell ads instead. Definitely not as exciting. I have been told that College Football is a lot better though, so perhaps next year I'll try to get into that one.

This is a great dip that you can serve no matter what sporting event you may be watching. Except tennis... no appetizers really seem to go well with tennis. This dip takes the perfectly healthy and wholesome sprout and transforms it into a completely unhealthy but delicious dip. I was fairly addicted to this recipe, and will definitely be making it again. The sprouts are an unusual flavour addition that brings some earthy tones to this dish. And if you aren't really a fan of the sprouts, eat it for the cheese gooey-ness that comes along with it. Totally worth it!

Creamy Brussels Sprouts Dip
Adapted from Minimalist Baker

Brussels Sprouts - 8-10, roughly chopped
Onion - 1/2, diced
Garlic - 3 cloves, minced
Greek Yogurt - 1/2 cup
Cream Cheese - 4 ounces
Mozzarella Cheese - 1 cup
Parmesan Cheese - 1/4 cup
Salt & Pepper - A healthy pinch

Preheat the oven to 350F.

Heat a little Olive Oil in a large frying pan on medium heat. Once warmed, add the chopped onion and garlic. Cook until translucent. Add the brussels sprouts and a pinch of salt and pepper. Cook until slightly wilted and tender. Remove from heat and set aside.

In a medium bowl, combine the remaining ingredients and stir until well combined. Add the cooled brussels sprouts and mix together.

Grease a small casserole dish with either cooking spray or a little olive oil. Add the sprout mixture and smooth to fit the bowl. Add a sprinkle of a little more Parmesan cheese and cook for about 10-15 minutes, or until golden brown and starting to bubble a little.

Serve hot with veggies, baguette, pita bites, or tortilla chips. Now... tell me how you like brussels sprouts.

Overnight Apple Pie Oatmeal

2013-01-23T22:27:00.000-07:00

"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."

-Madame Jehane Benoit

I'm really happy with this new blog philosophy. Since the summer, I was trying to force out recipes and writings. I was trying to keep pace with a time when I could cook multiple times in a week and then sit and write for an hour or two at night. It just wasn't going to happen like that anymore, but I pushed myself anyway. Blogging became a chore, not a hobby, and things are definitely not as fun when things are a chore.

School has started up quickly again this semester with a pretty hefty list of assignments and presentations, but this time around, I don't feel the same pressure to sit and write. I'm glad I was able to sit back and examine how I wanted to go about blogging again, and not just give up. Go me!

This semester is definitely a busy one, but an interesting one as well. I have two interesting papers to write. The first is about the impact of video games on students in school. Think about how kids stay up late playing games, how it affects them socially, the level of violence and sexuality in some of them... sounds interesting eh? I hope some parents read and think about this....

The second is about boys in classrooms. Boys are starting to lose ground on grades to girls and aren't graduating as much. The idea, is that teachers have become focused on creating classrooms that are more girl friendly, than boys. Boys tend to be more active, moving around and louder, and they tend to get in trouble more often.

I also found it interesting with this example... girls in younger grades like to draw with lots of bright colours. Boys tend to gravitate more towards browns and blacks. As a teacher and you are comparing two drawings, one colourful and bright, and one darker... compliments tend to go towards the girls drawing. The theory is that girls are getting lots of compliments, and boys are getting more time in the principals office. It will be interesting to see what sorts of results I can find!

When you're stressed with school, there is nothing better than having breakfast ready for when you get up! Especially a recipe that makes the whole house smell like deliciousness! Overnight oatmeal has been buzzing around the blogosphere for awhile now. I tried This One a few months back, but I was caught up with the idea of apple pie... mmm... apple pie *drool*. Just a reminder, you need to use steel cut oats for this recipe, not the popular rolled oats.

Overnight Apple Pie Oatmeal

Steel Cut Oats - 1 cup

Apples - 3, cored, peeled, diced

Almond Milk - 1 1/2 Cups

Water - 1 1/2 cups

Brown sugar - 2 tbsp

Butter - 1 tbsp, cut

Cinnamon - 1 tsp

Salt - a few healthy pinches (about a tsp)

Spray the inside of your crockpot with cooking spray or grease with olive oil. Add all the ingredients, and give a good stir to combine.

Cover and cook on low for about 7 hours. If you know your crockpot cooks faster or slower, adjust accordingly, but 7 hours does fine. Even when finished, giving it a stir before serving will freshen the whole thing up if a little overcooked.

You can serve this with a variety of favourite oatmeal toppings, such as nuts, dried fruit, etc. But my favourite has to be just a little bit of brown sugar sprinkled on top and a little bit of almond milk to soften the whole thing up. What a great way to wake up!

Viet Turkey Meatball Bún Tàu

2013-01-18T22:22:00.002-07:00

"I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one."

-Paul Simon

I have been owing my wife a date night for a long time. Not a "let's watch a movie on the couch" kind of date night, but an actual dressed up, bottle of wine kind of date night. I have owed her this as she has put a lot of heart and soul into her job, but still manages to come home and take care of me. Heck, I owe her a lot more than just a dinner out. BUT, that's just how the cookie crumbled tonight.

So I told my wife about my plans to take her out and asked where she would like to go (remember this moment). When she got home from work that night, she decided to go to the Firestone Grill.

"Sounds good" I exclaimed, and jumped into a nice shirt. Off we went, excited and fresh. We discovered a long line, lasting an hour and a half. Needless to say, we didn't hang around very long.

So off we went to the Miro Bistro, a little European place that we have never tried before. We step in the doors, it looks empty! Alas... a waitress approaches to inform us that, unless we have a reservation, there is a Christmas party that has booked most of the restaurant. So we mosey down the street to a little wine bar that... unfortunately, doesn't have any food items that interest my wife. BUT they suggested a restaurant down the block that would definitely have room for us.

So off we go to this new Restaurant... Plum. Once again, a wonderfully empty restaurant that still promises a good meal. So the hostess asks for our reservation... and promptly informs us that they are full for the night. I hate empty restaurants promised to other people. It makes my stomach sad.

So as we are driving to head to another restaurant, when we see a little Chinese restaurant that neither of us have eaten at. We walk up a stairway reminiscent of a tiny New York apartment to a little upstairs restaurant. The food was... unspectacular, but at that moment it was all about getting food into my gullet. We had a nice dinner, but nothing that was worthy of fancy clothes.

So... in reflection. I from this point on, will set a personal deadline of calling in a reservation. I'm quite sure that my wife wouldn't mind if I chose a restaurant to take her out to. A learning experience I guess!

This recipe is Vietnamese, not Chinese. But I wanted some tasty Asian flavours and I'm afraid that my ability to cook some tasty traditional Chinese food is somewhat limited. So... Vietnamese. A simple and easy recipe that tastes delicious on a busy night is, as you know, always a good thing in my books. This isn't a traditional recipe by any means, but just a recipe that seems to come as close as possible to a Vietnamese restaurant we frequent. It's the best I've got! Anyway, I'm too tired to continue writing, so I'm going to get straight to the recipe and move on from there. I hope you like it!

Viet Turkey Meatball Bún Tàu

For The Meatballs
Ground Turkey - 1 pound
Bak Choy - 3 stalks, chopped
Ginger - 1 inch piece, grated
Garlic - 2 cloves, minced
Onion - 1/2, minced
Baking Soda - 1 tsp
Salt & Pepper - a few healthy pinches

Preheat the oven to 375 degrees F and grease a baking sheet.

Combine all the ingredients into a bowl and mix until all the ingredients are incorporated together. Using your hands, take a small portion of the mixture and roll into a small ball, about an inch in diameter. You can also make them smaller if you'd prefer.

Place in the oven and cook for about 10 minutes. Rotate them and cook for another 10 minutes or until they are browned and cooked through.

Nuoc Cham (A dipping sauce)
Lime Juice - 1/4 cup
Rice Wine Vinegar - 1 tbsp
Honey - 1 tbsp
Water - 2/3 cup
Fish Sauce - 1/4 cup
Sambal Oelek (Hot chili paste) - 1 tbsp
Garlic - 3 cloves, minced

Combine all the ingredients and stir until the honey has dissolved. Set aside. You can also keep leftovers for other dishes like stir-fry's or salad rolls.

The Rest
Rice Noodles
Carrot - Julienned
Cucumber - Julienned
Green Pepper - Julienned
Radish - sliced

Bring a large pot of water to boil. Add the rice noodles and cook until softened, about 5-10 minutes.
Take the julienned vegetables and place in a small greased frying pan. Warm them over low heat, not enough so they get hot.

When the rice noodles are done, drain and place into bowls. Add the julienned vegetables and the cooked meatballs. Drizzle some of the Nuoc Cham sauce over top. My wife likes to add a bit of hoisin sauce to hers as well.

Dig in and enjoy!

French Toast

2013-01-09T20:24:00.001-07:00

"My doctor told me I had to stop throwing intimate dinners for four
unless there are three other people."
-Orson Wells

A few days ago, my wife and I went out with some friends to an all-you-can-eat sushi place in town. It is one of our favourite places to go as sushi is one of our favourite things to eat. This restaurant doesn't simply focus on the fish, but has soups, tempura, noodle dishes etc. that one can gorge themselves on.

So we are sitting at the table catching up on how everyone's holiday when the conversation turned towards the book/movie The Hunger Games. Being a foodie/social activist, I picked up on one part of the book that I wanted to share with our friends (Spoiler Alert, albeit a small one). I told them of the part of the book where the heroine Katniss is talking with some people from the Capital at a party about the abundance of food items that are available. One of the characters tells Katniss that she can eat as much as she can stand, then all she has to do is take a pill afterwards. It is revealed that this pill allows the members of this rich society to throw up food they have digested, so they can continue to eat.

I then looked down at my plate, at the crumbed pieces of rice, the edamame shells, the tempura flakes... and realized how much I actually had just ingested. It was far beyond my normal capacity, to the point of being uncomfortable.

And I was ashamed.

Here I am at a table, ingesting far more food than I actually needed, while elsewhere in the world, there are those that don't have enough. It was like a slap in the face, and one that was fairly shocking. How this concept never occurred to me before I'm not sure, but I do plan on making changes about it. If the need for sushi comes up, and we go to that particular establishment. I will never again order so much it is uncomfortable. Instead, I will eat until I am satisfied and adequately full. It is a practice I follow at my own table, so a restaurant shouldn't be that much difference.

Any thoughts on that? If not, finally onto the food!

French Toast must be one of the easiest recipes that one can cook. It involves minimal ingredients, instruction and time. Yet, French Toast is usually passed over for a piece of toast, a bowl of cereal... a breakfast bar. It is simplicity, and comfortably so.

While it might seem easy and simple to write about mere French Toast, the passion behind this particular recipes comes in the form of bread. This loaf of cinnamon and cranberry bread comes from a local bakery. Bread from a grocery store tastes like cardboard compared to this place, even if it is baked fresh. This bread screamed out to be made into French Toast when I grabbed it off the shelf, and I made that wish come true.

Even the simplest recipes need some love every now and then.

French Toast

Thick Crusty French Bread - 2 slices

Eggs - 2

Milk - a splash, approx 1/8 cup

Butter

Maple Syrup

Whisk together 2 eggs and the milk until a frothy mixture has formed. Heat up a skillet over medium high heat, and melt approx. 1 tbsp of butter inside.

Add the bread to the egg mixture, and let is soak for a few seconds, then flip and repeat. Take the soaked bread and place gently into the frying pan.

Cook for about 5 minutes a side, or until it has become golden brown and crispy.

Serve with a little bit of butter and some maple syrup drizzled on top. Eat with gusto.

Bison Bolognese Ragu Sauce

2013-01-06T15:49:00.001-07:00

"A writing cook and a cooking writer must be bold at the desk as well as the stove"

- M.F.K. Fisher

And so it is January. The start of a new year, a new chapter, and a new beginning. And I for one, am excited.

I was just finished reading The Everlasting Meal: Cooking With Economy and Grace by Tamar Adler, and she writes about how sometimes cooking and food can become exhausting. Even the most passionate foodie can get bogged down doing something that they love. I fell out of love with cooking for awhile, but reclaimed that one fairly easily. It was getting back in love with writing about it that has taken a bit more effort.

Back when life was easier, coming up with a wide variety of recipes and writing about them was a cinch. As things have become more complicated, cooking and writing got moved to the backburner. I have finally come to the realization that I can not keep up to the pace that I had set for myself earlier. With that off my shoulders, it has become a lot less stressful to sit and write. Writing about food should be enjoyable, especially as it is a passion of mine! So instead of going to quantity, I am going to aim for quality.

It was nice to read about a former head chef, foodie and writer, and how difficult it can be sometimes even for her to enjoy food. She writes

"Food is what I love, and how I communicate love, and how I calm myself.

But sometimes, without my knowing why, it is drained of all that.

Then cooking becomes just another one of hunger's jagged edges. So I have to take hold of this thing and wrest it from the claws of resentment, and settle it back among things that are mine"

Well I've done my own bit of wrestling with the resentment towards food and come back from the edge myself. The fact that Adler devotes a whole chapter of her book towards the subject was greatly appreciated, and definitely enjoyable to read. This book is a must read, filled with cooking knowledge, tips, hints, and recipes. They aren't difficult recipes to cook, but useful and tasty ones. I haven't had an opportunity to try them however, but it is marked for the future!

As you may have noticed the blog has undertaken a bit of a transformation. While I liked the last version, it didn't really feel like me. Hopefully I can get the chance to give this one a test drive and see how it goes. How does it look to you?

This one particular recipe however, I am extremely proud to write of. My wife and I went for dinner one night a few months back, and I had this brilliant bolognese sauce! When we went back a second time, the sauce recipe had unfortunately changed. I set out to make my own, and this one... this is it. This is the only bolognese sauce I will ever make from this point on. Why mess with perfection?

I unfortunately ran out of a short pasta noodle and had to use spaghetti instead. This is a pasta that demands a penne, fusilli, tagliatelle or a tortellini, but any noodle can work in the end. You can also use beef, pork, ground turkey, etc. with this meal, but bison gives it a little extra something. If you have never tried bison meat before, it's definitely worth it. I also chose to use red wine instead of the traditional white, but I think it turned out for the better. I hope you like it.

Bison Bolognese Ragu Sauce

Ground Bison Meat - 1 pound

Bacon - 6 pieces, chopped

Butter - 2 tbsps

Onion - 1 cup, diced

Celery - 1 cup, diced

Carrot - 1 cup, diced

Mushrooms - 1 cup, roughly chopped

Crushed Tomatoes - 6oz

Water - 1 cup (You could also use beef or vegetable broth for some added flavour)

Red Wine - 1 cup

Milk - 1 cup

Nutmeg - 1/2 tsp

Black Pepper - 1/2 tsp

Pasta - approx 2 cups worth.

Start with melting the butter in a large dutch oven or stock pot over medium heat. Add the onion, celery and carrot. Sprinkle with a little salt and cook for about 10 minutes or until they have softened. Add the mushrooms, cook for another 2-5 minutes or until they have softened as well. Add the crushed tomato and give a stir into the mixture, cooking for about a minute.

Add the ground bison, bacon and water and raise to a simmer. Let cook slowly, stirring occasionally. When the water has mostly evaporated, add the cup of wine and repeat the process. When the wine has mostly evaporated, add the milk, nutmeg, and black pepper. Bring this mixture back to a simmer, letting the milk evaporate as well. When you reach your desired consistency, remove from the burner. I like mine with just enough sauce to coat the pasta noodles properly.

Once the milk is added to the sauce, bring a large pot of water to a boil. Add salt. You want to add enough salt that if you were to taste the water (and you should), you can taste some salt. Add the pasta and cook until it is al dente.

To serve add the pasta to a large bowl, then spoon a little bit of sauce of top. Give it a toss. Repeat this step until all the pasta noodles are well coated with sauce. Place the noodles in serving bowls, then add a generous portion of the meat sauce on top (like a 1/4 cup worth). Grate Parmesan cheese over top and dig in!

Sun Dried Tomato and Garlic Dip

2012-12-15T11:37:00.002-07:00

Okay, I think I've figured this whole photo dilemma out. Thanks to Dana over at Yellebellyboo for the good suggestion to use Flickr as my photo center! Hopefully it works out for awhile so I don't have to switch again.

On Tuesday I finally finished my first semester of my teaching practicum! It was great, but sooo stressful. Even with my mom as a teacher, I was shocked at the amount of work that teachers have to do, each and every day. I think a lot of people have this idea that teachers have an easy job. They get this perspective as former students. They attended school, and it seemed straightforward and simple enough to attend, can it really be that hard to teach?

Let's be realistic, anyone can teach. Anyone can go into a classroom and start to teach. The trick is teaching consistently and effectively over a long period of time. Heck, any parent can tell you that having one kid at home can be stressful at times. Imagine 30. For those of you who shrugged/raised eyebrows/laughed out-loud at the ridiculousness of that statement, just trust me. Teaching is one hell of a job. You ---->

wake up early - get to school to prep - teach all day (and a job with no breaks and maybe 15 minutes for lunch) - go home and prepare for tomorrow - sleep and repeat. And that doesn't include extra-curricular activities, staff meetings, parent meetings, etc. etc...

So for those nights that you need to unwind and enjoy a snack (or share with a lot of people as this recipe is probably intended for), you can dive into this tasty little appetizer! Be warned, it's extremely powerful, so make sure everyone is eating it. Otherwise, your breath will do some serious damage. While that might have convinced you that this is a bad idea, this dip is so addictively good you wont be able to put it away!

Sun Dried Tomato and Garlic Dip

Cream Cheese - 1 package

Sundried Tomatoes - 1 handful, chopped

Garlic - 1 head, diced

Let the cream cheese sit out for a few hours so it can soften. Add all the ingredients together, and stir until well mixed. Serve with crackers.

I know it's super easy, but sometimes those make the tastiest recipes. Remember to use a good strong cracker or a spoon to serve it up as it's a thick dip.

Hiatus

2012-12-12T17:46:00.001-07:00

I haven't re-disappeared again. I simply got stuck with the photos on this whole blogging website.

Apparently, blogger has been recording photos since I started, although I was unaware of that fact. So now I have 800 photos that I have to go through and decide if I want to keep or not. And it isn't a simple "highlight a bunch of photos and press delete" kinda thing. Instead, it's a "go one by one, without deleting photos that actually appear on the blog" kinda thing.

Tedious.

So I am simply trying to think of how I want to handle this particular situation. I could

a) Delete everything and start again

b) Go through the photos and figure out a better system

c) Switch over to a different blogging website (Wordpress for example)

d) Come up with another brilliant idea that hasn't yet occurred to me. It's probably obvious, but I'm too tired to think of it.

Don't fret though, I'll come up with something soon! I finished my last day of school today, so hopefully I'll have some time soon to bring some posts!

Black Salt Panini

2012-11-18T00:22:00.000-07:00

This panini is named after a beautiful little cafe in Crawford Bay, British Columbia. I know it's extremely simplistic, but this is perhaps one of my favourite meals of all time. After several chaotic weeks, my wife and I managed to get away for a few days to enjoy a B&B as our honeymoon. When asking anyone, and I mean anyone, where we should eat in town, the Black Salt Cafe was the first place they mentioned.

The Black Salt is a small little Tapas restaurant in a town of only a few hundred. It is one of the ten or so shops that occupy the one road in this town, and seems fairly small and unassuming. There are only about 12 items on the menu, and you are suggested to pick several as they are designed as share-able meals.

Everything was delicious, but when this panini came out, I died a little inside. It was just one of the most beautiful things I had tasted in a long time. I felt I could eat this sandwich for the rest of my life. I even proposed to the chef, which doesn't really win you any bonus points on your honeymoon... but the food was so delicious my wife managed to forgive me.

When we got home, I set about making it. As mentioned, this recipe is so basic it's ridiculous. But it's the perfect blend of some fantastic flavours, it makes my mouth water just thinking about it. Hopefully you get the chance to try it out as well!

Black Salt Panini

French Bread - four slices
Butter - 1 tsp
Portobello Mushroom - 2
Fresh Basil - a few leaves
Goat Cheese - 1/4 cup
Tomato - 1, thinly sliced

Heat a small frying pan to low-medium heat. Melt the butter inside, then place the portobello mushrooms inside, gill sides up. Don't flip them, or the juices fall out. You want them to get nice and warm. Some people don't like the juice as much as, as it has a bit of a inky black look. I like it for the flavour, but you can also soak it up with some paper towel if so desired.

Meanwhile, toast the french bread. Liberally spread on a good amount of goat cheese, a few basil leaves, and a few slices of tomato on each slice. Place a half of the portobello mushrooms and place on the prepared slices of toast. Serve immediately.

Louie's Red Beans and Rice

2012-11-12T13:57:00.000-07:00

I think that it is time for my self imposed vacation from food blogging came to an end, for it has been far, far too long.

It could be because I am still receiving the odd cookbook to review and I felt an obligation to write about it (which is true), but it is also because I have been starting to cook and experiment again. I start writing out blog posts in my head, although I never sit down and write them. I am definitely not prepared to write with the same pace and effort that I had done in the past, but I'm ready to get back to business.

The latest cookbook I received is called Taste Of Treme: Creole, Cajun and Soul Food from New Orleans Famous Neighborhood of Jazz. At first I was read to turn down the offer for this book. I live in the middle of the Canadian Prairies, in a city that celebrates country music. Crawfish and Jazz artists are in short supply in my neck of the woods. The desire to sample other foods and cultures spurred me on however, and soon my new cookbook had arrived!

If I was giving out presentation points after I opened the package, Taste of Treme would definitely be getting an A. This book is beautiful to behold and contains everything I look for in a cookbook. A hard cover that stays open to pages, beautiful pictures, bright colours, interesting stories and anecdotes, and some tasty recipes. I enjoyed sitting down and reading through this one! The book is laid out very well, going from spice's, breakfast, side dishes, entrees and desserts. It's the full meal deal!

The one thing that I personally didn't enjoy as much was the recipe names. At first, it was amusing and interesting to have recipes such as "Who Dat Potato Salad", "Olive It! Muffuletta Frittata", and "Party Gras Peach Crisp". But when recipes start calling for "Suck Da Heads and Pinch da Tails Creole Spice" and "The Holy Trinity Wit da Pope"... I get irritated. This may be something that doesn't bother you as much as me, but it's something that can easily be overlooked for the positive parts of this cookbook.

The recipe that I wanted to try was "Louis's Red Beans and Rice", named after the famed New Orleans Jazz musician. This happened to be (according to the cookbook) his favourite dish. Oddly enough, I happened to make this recipe on its traditional Monday night. This is because leftover parts of a ham were combined with beans to form a broth or gravy that would last for the rest of the week. This is definitely a tasty meal or side dish, and packs some great flavours especially if you like things a little spicy. The recipe may seem a little intimidating, but it is actually extremely easy.

Now this recipe doesn't really have the most appetizing look to it (bean recipes scarcely do), but it's all about the flavour (and the smell! Yum!). I love recipes that you can assemble easily and then leave for awhile, especially when the fill the house with deliciousness. It's a great recipe to enjoy with some garlic bread, biscuits or cornmeal muffins.

Louis's Red Beans and Rice

Dried Red Beans - 1 pound *must be soaked overnight in water
Water - 10 cups
Ham Hock - 1-2
Onion - 1, diced
Celery - 4 ribs, diced
Green Pepper - 1, diced
Green Onions - 1 cup, chopped
Bay Leaves - 2
Worcestershire - 1 tsp
Cajun Spice Mix - 2 tbsps *see recipe below
Crushed Red Pepper - 1 tsp
Bacon - 1 pound, roughly chopped

Rice - 4 cups
Louisiana-style hot sauce (I used Tabasco)

Cajun Spice Mix
*This spice mix is added to several of Treme recipes. It lasts for about a year.
Onion Powder, Garlic Powder, Oregano, Basil - 2 tbsps
Thyme, Black Pepper, White Pepper, Cayenne - 1 tbsp
Smoked Paprika - 5 tbsps
Salt - 3 tbsps

Make sure you soak the beans at room temperature overnight in enough water to cover them. I actually had them soaking up until I was ready to start cooking. Drain and rinse them when you start.

In a large pot, combine the soaked beans, water, ham hock, onion, celery, green pepper, green onions, bay leaves, Worcestershire, Cajun Spice Mix, and crushed red pepper. Bring the mixture to a boil oer high heat, then reduce to medium low so the mixture is simmering.

Cook slowly, partially covered, for 1.5 hours, stirring occasionally. Add the bacon and cook covered for another hour. The mixture is ready to serve when a natural gravy forms. If it's taking too long for a gravy to form, take the lid off and cook a bit higher to evaporate some of the water. I'm also guessing that you could add a bit of cornstarch to the mix if needed.

Serve over rice. Add hot sauce to taste with each serving.

Summer Pasta Salad

2012-09-18T18:10:00.002-06:00

Okay, here is what is going to happen.

I simply cannot write as often as I want to. I have joined an extremely intense faculty at the University and I just don't have the same time available to sit and write blog posts. This isn't the same as earlier in my University career when I could look down the calender and have a decent plan for how I was going to get things finished. Instead, it's more like looking down the calender and wondering how I'm going to have time for it all.

I don't want to give up on blogging, because it has become one of my favourite activities to do, but it simply has to become a back burner project. I will attempt to come on and write posts with some funky new recipes, but I'm afraid that I'm already slinking back into the "tested and true" recipes so I have less to think about.

SO, on that note, here is a recipe that I have been dying to share with everyone all summer! It's one of my all-time favourites! While the season is starting to come to an end, this is such a quick and easy meal it can find a spot on your plate even in late Fall.

I was unfortunately out of peas when I made this salad, but edamame beans are a great substitute!

Summer Pasta Salad

Macaroni Noodles - 2 cups
Edamame or Peas - 1/3 cup, cooked
Mozzarella Cheese - 1/2 cup, cubed

Olive Oil (or something lighter) - 1/2 cup
Vinegar - 1/3 cup
Basil - 2 tsp
Oregano - 1 tsp
Parsley - 2 tsp
Garlic - 1 clove, minced
Green Onion - 1/2 cup, chopped
Parmesan Cheese - 1/3 cup
Salt and pepper - pinch

Boil the water and cook the pasta until al dente(firm but not hard). Drain and cool with water. Prepare the edamame/peas and the cheese and set aside.

In a small container, mix together the remaining ingredients. When the pasta has cooled, mix the remaining ingredients all together and place in a serving bowl. Chill in the fridge until dinner is ready.

Sweet Flour Tortillas

2012-09-09T20:49:00.000-06:00

Sometimes blogging has its benefits.

Image from Amazon.com

I'm not a huge blogger. I don't have KitchenAid sending me appliances to test, Kashi sending me granola bars for giveaways, or newspapers clamoring for my opinion on that new restaurant that opened down the street. No... I'm just a pretty straight forward guy with a passion for food.

So when I received an e-mail about testing a cookbook (for free!), I was ecstatic! Those poor suckers have no idea that people don't pay any attention to my blog! It feels like I'm a fry cook and I've been put in charge of a restaurant for the day! When I use that analogy though, all I can think about is the disaster that would occur if such a situation would arise. I'll try not to disappoint.

Tortillas To The Rescue Cookbook is written by Jessica Harlan, and it boasts a hundred recipes that are tortilla related. Of course your mind automatically starts thinking of wraps, burritos and tacos. What you probably never thought of, was recipes such as Chocolate-Ricotta Cannoli, Baked Pork Tortilla Wontons, or Salmon Cavier and Edamame Bites. I admit I was surprised as I continued to peruse the book, as the book pushed the boundaries of what was considered "acceptable tortilla foods".

Overall, it's a nifty cookbook to own. I have enjoyed leafing through it several times since I got it and have book marked several recipes that I'd like to make in the future. The Apple Cinnamon Tortilla Pockets are especially interesting. I love cookbooks that have small descriptors above the recipes, adding a personal touch that can't be replaced. I also admired that the ingredients pushed the envelope a little, and wasn't simply salsa and sour cream.

The only thing that I would change within this book, is a desire for some pictures. Jessica has so many beautiful recipes, it's a shame that we can't see them all. I also was surprised while reading the book, that the actual tortilla recipes appeared in the back of the book. I would have pushed those to the very first chapter and showed them off. It is a book about tortillas after all!

To be fair to a cookbook, I feel that you have to try at least a few of the recipes. I chose to make Jessica's Sweet Flour Tortillas. I lacked both the vegetable shortening for normal flour tortillas and the masa harina for corn tortillas. Her Sweet Flour recipe required neither, but was amazing. You'll have to give it a try sometime!

Sweet Flour Tortillas

Flour - 2 Cups
Salt - 1/2 tsp
Baking Powder - 1/4 tsp
Honey - 2 heaping tbsps
Butter - 1/4 cup, melted
Warm Water - 1/2 - 3/4 cups

In a medium bowl, combine the flour, salt and baking powder, mixing together with a fork. Add the honey and butter, stirring into the mix.

Gradually add the water, stirring constantly, until it forms a clumpy dough. Kneed for 30 seconds or so on a floured surface until the dough is moist but not sticky. You can either add more water or more flour to reach the desired consistency. Place in a bowl and cover with a cloth, letting rest for 10 minutes.

Remove and separate the dough into eight smaller balls. Cover again and let rest for an additional 10 minutes.

Heat a dry skillet over medium high heat. Roll out the dough into a thin round circle about a 1/8" thick. Place the flattened tortilla on the skillet and cook for about 30 seconds or until lightly browned. Flip and do it for the same amount of time or until lightly browned.

Serve immediately. I used them for dessert items, but they also worked well for breakfast or for the quesadilla I had for lunch. I hope you like it!