A Cake Sale of All Cake Sales!

So, some of you may know that I'm on the Crime Stoppers board here in town.  I'm the Vice President and the Secretary. 

I wear both hats proudly as I think it's a worthy endeavor and worth the time.  And every year we host the No Host Bazaar.  Yes, sounds strange to me too, hosting a No Host.

But, it's fun and there are always loads of vendors sharing their wares and it's at a perfect time to get some holiday gifts!

This year, we each took on our own personal fund raiser, to raise funds for operating our non-profit organization that works to give people an anonymous means through which to report crime.  And sometimes get a reward too!

So, my fundraiser was all about cooking.  Baking, more specifically.  You know me - party planned and COOKING is all I can think about!

Is it Too Late for Halloween?

Papa keeping all the Minions in line.

Easy to do when you've got
a knife in your hands!

OK.  I make plans.  I tend to follow through. 

Honest.  If I say I'm going to be there, I will be there.  Barring a horrible, unforeseen event. 

Or kids stuff.  I always put the kids first.

So, my intentions were to post our Halloween Pumpkins way-long ago. 

On Halloween, actually. 

But life kinda-sorta got away from me and it was not until today, when I downloaded my iPhone, that I realized that my photos from way-long ago were still on there.

Oops.  See - totally slipped my ever loving mind!

So, I'm sitting here now putting these photos on my blog and feeling a bit strange about it.

Halloween at nearly Christmas it is.

The Aftermath of the Bacon Explosion

So, life is about lessons.  Some are easy and some are hard.

This lesson was not particularly a HARD lesson, but a good one to share.

So if you follow my blog (or perhaps just happen upon it) you know that I love to experiment.  And the last experiment I posted about was the delicious Bacon Explosion.

It was a fun meal to prepare, made everyone drool as it cooked and pleased us all when it was time to eat!  That, was a good experiment.  What happened next was not nearly as good, slightly dangerous and (after the dust had settled) awkwardly funny!

Bacon Explosion (AKA Bacon Wrapped in Pork Wrapped in Bacon)

So. 

Where do I begin?? 

I guess the beginning is the best place!

Crispy Parmesan Chicken

So those that know me know I love to cook.  Not a surprise either.  Big or small, I love to cook meals for family, friends - even the odd stranger (although that doesn't happen much at all).

And, I love to watch cooking shows.  Of all sorts.  Hey, I work in cable.  The TV is always on in my office and since I HATE soap opera-ish shows....I might as well learn something from the Food Network.

And I have learned.  And been inspired to try new things.  And one of my favorite people to watch is Ina Garten, The Barefoot Contessa.  She's so easy to watch.  Her foods are simple enough that you don't feel like you need a degree in culinary arts AND they look great!

Chicken is a versatile dish in our house, and her recipe for Parmesan Chicken was certainly one I was temped to try.  I've tweaked it a bit, but it's still her inspiration that led me to make this dish that Mr. Hungry LOVES and I do too!

Rich and Creamy Mushroom Soup

I was never much of a soup maker in my early days of cooking.  I just always thought that to make good soup (really good soup) you needed to spend a lot of time working on it.  Hours and hours of back breaking time spent over the hot stove, stirring, tasting, stirring and adding more and more items until SOUP was born.

Remember the Creamy Leek and Potato Soup I made?  Didn't take forever, did it!!

Well, in my never ending creep towards the big 4-0, I'm beginning to learn something ....

.... not all things that taste good GREAT take a lot of time to prepare.  Like soup.  And I love me a good bowl of soup!!  And since I started blogging, I've tried to add 'making soup' into my non-structional routine a bit more.

Mini French Toast

So, it's a miserable, rainy day and cold.  I think it's official - fall is finally here to stay.  And really, it feels like summer ONLY just started.  Before long the snow will creep down the mountains and lay a clean, white blanket out on the front lawn.  I'm not ready.

And cold weather seems to get my brain thinking about food - comfort food that fills the tummy and warms the heart!

What a summer it has been!

I don't usually tend to spill too much of our personal life onto the blog (unless it's about our kids, because they care too cute and too funny not to share) but MAN, this summer was a hard one.  And I'm not talking about the weather (although it left A LOT to be desired). 

I'm talking about loss.

Our small town has been rocked so many times, it's no longer real.  Hearts broken, families shattered, lives changed forever.  Sadness.  It's all around us.

For each of you who have been affected, I'm so sorry.  My heart goes out to you in so many ways.  Although I may not have ever known you, I have thought of you.  And the loved ones you have lost.  Because reality is - we all know each other though someone.  Our lives are intertwined in some way, big or small.

All over the world, people are thinking of you, sending healing thoughts and positive energy your way.  Because without friends, we might not find the way.

So, from my heart to yours - may you find peace.  May you find comfort.  May you find a friendly face to share your sadness with, and a kind shoulder to share your burden.  You don't have to do it alone.  Ask for help, knowing that needing assistance is not a weakness.

For others, be there for your friends.  Be their rock, their sanctuary - their support that helps them find some clarity in this crazy world.  I know so many of you ARE just that.  And I'm proud to know you all.  I'm proud to have you by my side.

Time heals all wounds.  We do not have to forget.  Ever.

--The Cook

I've not forgotten you, dear friends!

I tell you - as soon as summer rolls around we end up busy.  Super busy.  And as much as I intend to come and visit and share - I have yet to get the time!

The good news is that I am compling some treats for you all, and will share when the days start to get a little shorter and less.....hot.

So far I have banked the Parmesan Chicken and a Curry Sauce for you all!

Want me to try something - drop me a line and let me know!  I'm game to try nearly everything.  And hey, we just might come up with something really fantastic.  Or horribly disgusting.  But either way, we'll enjoy the time we spend in the kitchen!

--The Cook

Mud Soup

Mud Soup a la Loo Lee

I swear, our kids do things JUST to make themselves different.  To stand out.  And Loo Lee, never to be outdone by her sister - just HAD to get dirty.  Of course, not on the same day as the Biggie Wiggie.  The next day.  Thankfully, bath tub day!

Soup instead of Pie.  And Loo Lee does things her way.  Slow.  Methodical.  Planned.  And messy.  I swear we worked on this soup for the whole day.  Of course, we stopped for lunch, a play in the park and a few snuggles - but it was a full day event followed by a dive into the tub with a whole herd of animals!

Mud Pies

Mud Pie a la Biggie Wiggie

Remember back when you were young(er) and playing in the dirt was THE.BEST thing ever??  I do - and I remember the look on my Mom's face when we were done.  Part disgust, part happiness.  And never anger.  Unless we were dirty BEFORE we got to where ever it was we were to be.

We grew up getting dirty - splashing in mud puddles, chasing cows in the back pasture, feeding the chickens and fighting with the goats.  Never fought with the goose though.  He was mean, and we knew it!

So, we've been raising our kids to know that getting dirty is part of being a kid.  And an adult too, sometimes.  And today was a day for making Mud Pies, Biggie Wiggie style!

Braised Fennel with White Wine & Cream

About a year ago, I had the pleasure of attending a function hosted by Kendra - who owns a great deli downtown here.  She's a terrific cook with great knowledge, new ideas and a wonderful attitude to home cooked meals.

The dinner she made while I was there included a side dish of braised fennel.  Now, I had never had fennel before, so I tasted this dish with wonder and amazement!  I mean - something so simple yet so tasty!  I was hooked, and have recreated her dish many times over and over again.

For those that don't know - fennel is a bulb (like celery) that smells remarkable like black licorice.  There are a number of ways you can use it (I've heard grilled in big slabs on the BBQ is quite tasty) so give other methods a try, once you enjoy this savory version!

So, grab yourself a few steaks, fire up the grill and go ahead and have this delicious dish along side!

The Better Burger - My Way!

So, if you know me well you know I have a few weaknesses.

Rum (thanks Nannie for the introduction), Man Tracker (he's a real, manly man), a Big Mac and the Double Gut Bomb (not it's real name) burger from Dairy Queen.  And since 3 of the 4 mentioned weaknesses can kill me if not consumed in moderation, I had to venture out and find my own way to make burgers that tasted great!

And let me tell you - I practiced for many years.  I read everything I could on the internet - searching for the one key tip that I was missing.  The one key that would catapult my burgers into burger stardom.

Butter Chicken (Murgh Makhani)

So, you've put in the time (and it really wasn't THAT much time, and was probably fun too) to create the Butter Chicken Sauce and you're ready to eat!  Tell you what - grab a few friends and make a night of it!





Remember the Indian Roti (Chapati) post a while back?  Those are going to go GREAT with this - and if you have help, and a nice glass of wine (or two) plus some terrific conversation - I swear you're going to enjoy this meal even more!

Here's what I do to create a yummy, saucy, melt in your mouth Butter Chicken.  And remember - you're going to have a few containers in the freezer ready to use when the desire strikes - so this is going to be a fairly easy meal!

Butter Chicken Sauce (Murgh Makhani)

If you've never tried Butter Chicken, I think you need to.  And fairly soon.  It's one of the most delicate of curry dishes, and melts in your mouth with greatness.  GREATNESS!!  I was hooked from the first time I tried it, I can tell you that!

Butter Chicken, for us, started at the Farmer's Market here in town.  This great cook (Pam) makes the sauce in little tubs and freezes it so people like me can grab one, store it and create a terrific meal in minutes!

But you know me.  I needed to find MY own recipe!  So off I went in search of just.what makes the sauce, the sauce.  And like a good sleuth, I search many recipes and bought many spices (did you know that Indian spices are the most fragrant I've ever found??) and began to experiment.

Is it traditional?  Probably not quite.  Is it good?  You bet!!  And like any one family spaghetti recipe - Butter Chicken is personal per family, perfect per taste and really something you just NEED to try!

Ma P's Bread Stuffing

Ma P is Mr. Hungry's Mom.  Since they've moved to BC from Ontario, we get to spend more time together and at times, cooking is the front runner activity.  Or chasing children, which Ma P does with style.

No shame in giggling and carrying on just like one of the kids around our house!  And she does that and more.  And, she can cook.  Which is nice because cooking alone gets boring (as does talking to one's self) and why not share the load!

And on a quiet Christmas eve, you'll be sure to find Ma P with a nice cool glass of Bailey's on ice.  OK - a few glasses.  Or heck - the whole bottle!  And I'm not ashamed to join her!  No twisting my arm involved (or my rubber liver either).

Why?  Beyond the taste - Christmas eve is OUR time, Ma P and I.  Bailey's tastes great, involved NO mixing and icicles are usually handy hanging from the roof if we run out of ice cubes!

So, Ma P showed us how to make HER stuffing for turkey.  And since we can't resist an excuse to cook a bird in this house - we had turkey for Easter dinner and stuffed that bad boy (or was it a girl) up real good!

Braided Egg Bread

Our Grandma always used to have this terrific, dense bread at Easter that was braided and always (ALWAYS) had jelly bean eggs decorating it.  All the grandkids used to ohhh and ahhh when it was presented and we'd all secretly plot to get the most beans on one slice of bread.

A lot of my memories revolve around food and family.  Meals spent at the table (or kids table - remember those??) talking and laughing and enjoy the moment that it takes to eat a meal that's cooked for days!  I want our kids to remember the times like that and the joy on everyone's faces.



I wanted to recreate that bread (and the wonder, for the kids) and came across this recipe (with pictures - who can resist pictures) and thought that I would give it a try!

My Mom's a Peach!

Gosh.  Words would never be able to put a face to a name when it comes to my Mom.  Don't even try to ask me to use just ONE word to describe her either!

Funny.  Confident.  Grounded.  Busy.  Caring.  Spitfire.  A little insane (I had to get it from somewhere).  Natural.  Experienced.  Passionate.

Want me to try one word?  Here goes.  My Mom is: theonewhoyoucallwhenyouneedtohearthetruthandneedthatmotherlyreassurance-andtheoneyouwantonyourteamwhenyouneedsomeonetofightthegoodcause.

And my Mom called me today to say she had (just HAD) to show me something for my Blog.  Huh?  OK - let's see what you got!

I made ... Pastry!

If you know me, you know that pastry is the THING that really gets me steaming mad.  Right peeved off.  I have just never had any luck.  I've tried nearly every trick in the book and although my Mom says it's easy.  I have yet to find it as such.

Until Easter weekend.  I had to.  I mean really - who's going to sit back and let some silly pastry beat them into the ground.  Me?  Ha!

So I armed myself with loads of flour.  LOADS.  And butter.  And shortening.  I was prepared for anything.  And why, you ask???

My Dad and Mr. Hungry have a thing for Lemon Meringue Pie.  *sigh*  I am not a fan.  OfLemon Meringue Pie.  I love apple pie, but not lemon.  I mean, the lemon I can handle.  The meringue, not so much.  It's just eggs all beaten up and sweetened and baked for a bit.

So, being a good daughter and a giving wife, I made them guys some pie.

And we all know that pie starts with pastry.

Fried Cabbage and Bacon

When we used to have big family dinners with Grandma, cabbage rolls were always in the mix.  And I can make a mean (and even and ugly) cabbage roll but time does not always allow.  So, to pay homage to the cabbage roll for family dinners I sometimes make fried cabbage (which secretly I love more than cabbage rolls).

Everything tastes better with bacon.  Everything.

So fried cabbage HAS to be better with bacon, right?  Right.

And it is.  Trust me.  Trust the people who eat it. 

Or just go ahead and make some yourself and you'll be a believer too!  You just can't beat some delicious fried cabbage with bacon!

Chipotle BBQ Sauce

Summer is approaching (well, not REALLY as we woke up to snow the past 2 days) and in our house that means the BBQ gets put to full use again.

We BBQ in the winter too, but many days it's just far too cold to get it hot enough to do what it's supposed to do and it's just better to plan a meal that's cooked indoors.

BBQ sauce has never been a big favorite of mine.  Main reason?  Too darned sweet.  Now, I know people like different things and there's nothing 'wrong' with a sweet BBQ sauce - it's just not quite my thing.

So over the years I have tried probably over 100+ different kinds of store brand BBQ sauce and never quite found what makes me happy.  So, being worthy enough I finally decided that it was time to start making my own version of what I liked.

Problem was, there are literally thousands and thousands of different kinds on BBQ sauce.  And each recipe claims to be 'the best' BBQ sauce there is!

Check this out - it describes all the different kinds of BBQ sauce around the world and man, I wish I could try them all!  But it will give you an idea as to why the sauces are different (especially across the US, where it appears each region has it's own variety) and what makes them different.

So, off I went to find OUR BBQ sauce.  I looked at many, picked what I liked from them and sorted out what I had to do.  And wouldn't you know it - the first recipe I put together was THE ONE!  It changes slightly from time to time (depending on how funky I'm feeling) but here's the basic layout and perhaps you'll want to add your own spin!

Bruchetta

As you may well know, I love garlic.  Garlic bread.  Garlic and pasta.  Roasted garlic and whatever you can find!  There's just something about the smell and the taste that makes my mouth water!

We're making dinner for family (another prime rib feast) and I wanted a few appetizers to tide us over while things get finished.  I'm making the Roasted Peppers and Goat Cheese  and thought that a nice, garlic bruchetta would be perfect with the baguette rounds.  And make sure everyone is eating it - then no one can complain about the smell!

That, and it's one of our favorite appetizers.  And Mr. Hungry's Mom - she loves it too!  So, I got her into the action and had her help as there was a load of tomatoes to chop.  So, chop she did.  And she had 10 fingers when it was all over - so SCORE!  Got to love when friends and family come to help! 

So, tonight we're feasting.  Family is so important to us, it's nice to have them over.  Not only do the entertain the kids - but they usually offer some pleasant conversation and a few laughs!  It's relaxing and no one has to pretend that they like each other, because as family - we LOVE each other!

 

Creamy Leek and Potato Soup

I've often walked by the leeks at the grocery store and thought "Hmm.  Now what could I do with those?"  Well, I finally bought some and decided that I'd give a go at making soup.

I love leek soup.  Leek soup, as far as I've ever had, is a subtle soup with a rich broth.  It can be a clear broth, a creamy soup or a more rustic soup with creamy and pieces of potato.  There is not 'right' way for leek soup to exist.

I like cream soups.  And creamy leek soup.  My hips don't love creamy soups though.  But hey, what's the fun in cooking if you can't enjoy what you make!  That's not to say that cream soups have to be fully loaded with calories.  Certainly there are ways to make it more calorie-wise, but I'm going to start with the full-blown creamy soup that makes the mouth water and the heart warm.

So, here is one of my first trips into the soup world.  Probably should have started in the fall, but heck - it's still cold around here and with Mr. Hungry looking to head back to work - a few containers into the freezer could be nice!

Tomato Cream Sauce

When I have pasta either in our out, I tend to lean towards the cream sauces.  I adore a good, rich cream sauce.  It makes my mouth happy!

So, when I attempted the homemade pasta and ravioli, the best thing that came to mind was CREAM SAUCE!  But no just any cream sauce.  A nice tomato flavoured creamy sauce that just holds onto the pasta is glorious layers.

So, I adapted my regular cream sauce recipe a bit and made it a bit different, because different is good!  Got to keep them guessing, you know!  And Mr. Hungry - he eats almost anything (remember the mashed potatoes) so it was a fun experiment!

This is a quick and super easy recipe that will WOW you and anyone else you choose to feed!  Probably 15 minutes from start to finish!  Just enough time to cook your pasta and toast some bread for garlic bread! 

Mediterranian Chicken Ravioli Filling

I had the pleasure of making a trip to the grocery store over the weekend all by myself.  Now, I love shopping with the kids - it helps them get interested in different foods and flavours and, it's fun!  Except for the days I go with Loo Lee, and she just happens to get 'lost' and they have to go into lock-down mode until we find her.  Those are not fun days.  And yes, there have been more than one!

But every now and then it's nice to just go alone and take all the time in the world to SEE what I've been missing on the weekly jaunts to the store for the bread, milk, cereal staples.  That's what I had.  An kid-less trip to the store JUST to find stuff new and interesting to cook.  No time limits.  No endless questions.  Just time to look and see what's out and about!

And, I found some really great looking Mediterranean marinated chicken breasts on sale.  SCORE!!  Saving money on that chicken meant more money for chocolate bars.  A ha!! 

The chicken was already prepared on skewers, so probably destined for a BBQ grill or a hot pan and to be paired with rice and veggies....but not tonight!!  The experimenting was about to begin!

Homemade Pasta for Ravioli

OK, call me silly or call me crazy.....but I did it.  I really, REALLY did it.  And you know what - it worked!  It REALLY worked.  I was surprised.  I was amazed.  I was....a bit disappointed too.

What is it you ask??

I finally got up the nerve (and thankfully nearly a full day) to try to make my own pasta dough.  I really wanted to try for a long time, but given my history with wasting flour and water on pastry - I knew it would be a battle.  And battle I did!!  From start to finish.

And honestly, until the Kitchen Aide Fairy (yes, I believe in fairies and Santa, get over it) drops a pasta roller attachement into my kitchen cupboard - I will not (repeat often, NOT) be making pasta for ravioli ever again.  Done.  Stick a fork in me, turn me over and pass the salt and pepper.

Done.

I just don't see how to get the dough thin enough.  Really - that's it.  I rolled for ages.  Mr. Hungry rolled too.  There was not getting it the right way!!  My dough was too thick.  And it caused problems.  And had it been thinner - this story would have a different ending.  I know it!

But, since I learned early in school (or was that at home....can't remember) that 'sharing is caring', I will share my experience with you all.  Remember.  There will be no laughing.  There will be no pointing and shouting loser, loser, LOSER.  You'll only hurt my feelers.

Crisy Corn Bread

Well, it's still pretty cold out these days and nothing tastes better on a cold night than a steaming hot bowl of chili.  Or beer.  Or both.  But what can get ANY better than some really great corn bread to round out the mix??

I found this recipe at All Recipes and if you're really looking for a good recipe for ANYTHING, this is a great site!!  Anything you dream can be found here, with photos of the final produce (love that) and each recipe is rated by the users, so you always know what's good!  Check it out!

So, here's a fool proof corn bread recipe that I tried once, and have never looked back with.  It's perfectly sweet, crunchy and heck - a big old blob of butter on it really is like the icing on the cake!!

Prime Rib Dinner - Yorkshire Pudding

I struggled for quite a while many years ago when I lived with my Aunt and Uncle and we all took turns making dinner and I wanted Yorkshire Pudding.  My Grandmother used to make them and they were so wonderful covered in rich gravy.  That crispy outside and soft inside, hot and steamy.  Amazing!!

So, after many trials and experiments, I finally found what worked for me to produce a well puffed and beautifully crispy Yorkshire Pudding.  Here's what I do, and hopefully it will help someone who's scared to try, be able to share what I think are the BEST Yorkshire Puddings ever!  And you're not going to believe just how easy they are to make!

Prime Rib Dinner - Roasted Garlic Mashed Potatoes

I don't know many people that don't like mashed potatoes.  And unfortunately, I happen to live with three.  There's only 4 of us in the house!!  And I could live, breath, exist on mashed potatoes.  But, I think I've nearly converted Mr. Hungry to being a mashed potatoes fan.  He's come a long way in 10 years!  The kids, well they aren't sold on the whole matter JUST yet.  But I have hope.

These are the potatoes Mr. Hungry likes.  Dare I say 'loves'??  Not just yet, dont' want to jinx anything!!  And the good news, just add a bit more butter and a bit more cream cheese and you can make these a day ahead and heat on low in a slow cooker the next day!

I think the cream cheese, butter and milk create a very smooth texture and the addition of roasted garlic takes the flavour up a notch that just tastes >that much< better than the plain old potatoes I used to make! 

Again, a combination of recipes and research and experimenting have brought me to this combination for terrific mashed potatoes.  Feel free to use different spices in place of the parsley that suit your tastes.  Dill is a terrific alternative!

Prime Rib Dinner - Prime Rib Roast

Remember when Sunday dinners were a big event, surrounded by family around the table.  Sharing a meal, memories and stories??  We need more of that in our busy world.  Everyone should plan a Sunday dinner, if not once a week, then at least once a month.



And at our house, we do plan these family-centred meals.  Not every week, but when everyone has time in their busy schedule to stop by and pay a visit to play with the kids and hover around the kitchen waiting for a delicious meal.



A beautiful roast is the
essence of a Sunday dinner!



This Sunday, we had one of our dear friends over for dinner.  And luck would have it, prime rib roasts were on for a steal of a deal at one of the local markets...so how could I resist!

The nights meal will come in 3 parts.  In different posts. 

The roast.

The potatoes.

The Yorkshire puddings.

Meatball Submarine

OK, so last post I told you about making meatballs that can be used in a variety of ways and how we use them for meatball subs.  I decided to break up the meatballs vs the meatball subs posts so they don't get lost in cyber space.  And this recipe (if you can even call it that) is to show you that I don't ALWAYS cook full meals.

At least once or twice a week we have something simple and easy to do, or leftovers.  Gone are the days when we had loads of time to stand in the kitchen baking, cooking and creating a new meal each day.

But, it's so easy to get into the habit of the same.old.thing over and over again.  I've been there before!  You find a meal that is easy and tastes good and before you know it - you're tired of it because you've had it 5 times in the past month.

So what a great way to take something and change the way you use it!  And really, soup and a sandwich really isn't a bad meal after all!

Meatball Submarine
Makes: as many as you want


Submarine buns, parisian rolls or hoagie rolls

2-4 slices of cheese per 6" bun (we use mozzarella most days but any kind of cheese works nice)

2 tbsp butter or margarine
1 jar of spaghetti sauce (I use Classico Four Cheese Sauce because it's got a really nice/rich flavour)








Put your thawed or fresh meatballs (about 6-8 per 6" bun) into a pot and pour in enough sauce to just cover them.  Simmer over low heat until heated through.

Preheat your oven to broil.  Low if you have a choice of settings.

Cut open your roll, without fully cutting it into two pieces.  You want to have a healthy 'hinge' part still holding the top and bottom pieces together or you'll give your meatballs another place to escape from when you bite into this great sub!  One side open is enough!

Carefully lay your buns open on a baking sheet and lightly coat each side of each bun with butter or margarine.  You could also use Extra Virgin Olive Oil or a flavoured oil (I suggest chili oil if you can find it) but be careful you don't soak the bun too much.  Put sheet into the oven to lightly broil (about 3-5 minutes).

Remove from oven and, keeping the buns on your baking sheet, load one side of the bun with meatballs and sauce.  How much sauce you add is up to you, knowing that more sauce = messier sub.  But hey, that's the whole point of this meal!  Layer mozzarella cheese on top of meatballs and put the baking sheet and subs back into the oven until the cheese is melted and slightly toasted.

Gently close your sub, cut if required and slide onto a plate for devouring!  Don't mind the mess of sauce and cheese dripping through your fingers - it's the joy of a great tasting, messy meal!  And watch for that one meatball that just wants to try to escape out the side!

Enjoy your simple, tasty supper!

--The Cook

Meatballs for Any Occasion!



These meatballs can be used a number of ways!

As mentioned before, we're a working family and having meals made ahead, or at the minimum PLANNED ahead takes the guess work out of dinner and the stress level stays low.  I don't plan each meal, each week but I do spend weekends making things ahead of time to freeze or use as leftovers for a few, more simple meals. 



And Mr. Hungry knows what's going on too - so he can have dinner ready by the time I get home from work (or the gym) and I can do the same when he's working late.  Even Biggie Wiggie and Loo Lee eat them!



So, this weekend the project was to make meatballs.  These are very versatile because you can cook them in large batches and freeze for super simple supper plans.  They are also not cooked in any sauce, so you can use them a variety of ways - they can be added to your favorite spaghetti sauce (you can alter the Spaghetti Night recipe to omit the beef and do meatballs instead), BBQ sauces, stews, soups or served by themselves.  And our favorite way to use them has been Meatball Subs!

Indian Roti (or Chapati)

We love Indian food, particularly curry.  And even more specifically, Butter Chicken.  Thankfully, we have a really great lady (Pam) in town who makes Butter Chicken and sells it at the Farmer's Market in frozen tubs.  Just cook your chicken, add the sauce and finish with cream or yogurt and enjoy.

My stash was running low.  ACK!  So, I scoured the Internet that had recipes that had spices like I remembered Pam's to have and found thousands.  I guess Butter Chicken is like Chili - each region makes it's own, and in each region - each family makes their own.  It was amazing how many recipes there were!

I mixed up a few different recipes and created one that we love, and I now make it in large batches and freeze, just like I did with Pam's.

In doing research for the Butter Chicken, I came across many recipes for Roti.  The best I can compare it to is fresh tortillas.  An Indian flat bread.  Thin, tasty and terrific for scooping up bits of chicken or rice floating in Butter Chicken Sauce. 

And yes, I will add the Butter Chicken Sauce to my blog the next time I make it!!

So, for all those curry Indian cuisine lovers, here's a very common recipe for roti.  I hope you love it was much as we do!

Prawn and Cream Cheese Ravioli with White Wine Cream Sauce

I have, over the years, nearly made myself crazy thinking, dreaming, drooling over stuffed pasta recipes.  I've seen thousands and in my sleep - ate thousands!  Do you see colour when you dream??  I sure do!  And surprising enough, I can taste things in my sleep too (go ahead, call me strange).

Did you know that once you mix up the fillings you can put INTO pasta with the sauces you can put ONTO pasta - you'll probably have as many options as there are stars in the sky!  The possibilities are endless!!

So yes, I've been dreaming of making my own filled pasta.  Now, I'm not yet ready to tackle the pasta itself (my beautiful blue Kitchen Aide can work with an attachment that lets me roll pasta and I'd rather use that than do it all by hand beause I'm afraid of a pastry fiasco like I've experienced before) just yet.  Mr. Hungry and I decided that we'd attempt some over the weekend and (let's be honest here, right) it went well but ONLY after I changed my plan of attack!




Prawn and Cream Cheese Ravioli with
White Wine Cream Sauce


I first tried this recipe using fresh Olivieri Lasagna Sheets, which to my brain meant it was pasta and pasta would STICK to pasta.  Did not work.  At all.  I tried the right out of the package, soaked for a few minutes and soaked for a few more minutes.  Nothing I tried would make them darn things STICK together.  *sigh* 


Thankfully Mr. Hungry was hungry enough (yet still interested enough) to run to the store and make an emergency purchase so we could make our meal (we had these the same night as the Roasted Garlic and Peppers with Goat Cheese Baguette) with as little screaming as possible.  Me screaming.  He saved the day, but don't tell him that!!


So here it goes!

About the recipes you find on my blog ...

So, like all really great things, recipes change over time and with little additions and alterations - we make them our own.  That is what I do here.  I hardly ever follow a recipe word-for-word, step-by-step.  I do, however, do research and look at a number of different recipes and find what works for my tastes in a number of them, and then re-group them into a new recipe that I love and either use as-is over and over again - or change just a little bit more.


Mostly, I know what I want to do with a certain (meat, vegetable, product or item) and go from there.  I've been known to make something up, just because I want to see if that something will turn into something GREAT.  And many times it does work.  Or not.


So, if you've ever wondered or ever will wonder - these are recipes that work for me.  Researched by me and compiled into what works for me.  And those I feed.  It's like taking a little bit of a number of things and adding them all together.  Huh.  Like cooking!  Like a recipe!  Ah ha!


If ever I copy a recipe from someone else, I will give credit to them.  I promise.  And I do sometimes cook from what someone else has researched and from what has worked for them.  Because I don't know everything and I'm still learning how things go together.


So, there you have me.  And honestly, most times I don't actually use a recipe.  My Mom and my Grandma use to let me help them cook and it was a pinch of this and a pinch of that - a few handfulls here and there.  They didn't need a recipe!  I follow that.  Not every chili is the same, not every sauce is the same.  Thank you Mom and thank you Grandma for teaching me that it's not all about a cup or a teaspoon. 


--The Cook