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Posts Tagged ‘Recipes’

Snacky snacky….

Hello!

Hope everyone is well! My day was a hodge podge of sorts–woke up late, grabbed coffee with a friend, picked out a recipe for a dinner party I’m throwing tomorrow, went grocery shopping….and then back to the grocer’s because I forgot one of my key ingredients! D’oh!

I started off my day with a yogurt bowl:

Yogurt Bowl

I used:

  • plain nonfat yogurt
  • 1 banana
  • handful of almonds
  • 1 tsp cocoa powder

It was full of chocolatey goodness! Then I met a friend for coffee–I had a large coffee from Tim Hortons with 2% milk. We had a great talk about reflecting on the past year and our goals for 2010.  After my multiple trips to the grocers, I was ready to try out the recipe I had selected for tomorrow’s dinner party:

Baked Pasta Casserole

The recipe is from 101 Cookbooks–a gorgeous site I happened to stumble on today. Apart from not being able to find medium sized shell pasta at the grocers and adding some shredded chicken breast, I followed the recipe as is. I substituted penne rigate for the shells:

Baked Casserole Pasta

This was a lovely baked pasta but not what I had in mind for tomorrow. I was looking for something with a little more moisture. My plan is to combine this recipe with Giada’s Chicken Tetrazzini recipe. My goal is to make a baked pasta that has a slightly creamy (but not heavy) consistency, has lots of veggies in it and a bit of shredded chicken breast. I can see the recipe in my head, you’ll see it here later tomorrow evening! 🙂

Gonna start working on tomorrow morning’s  announcement post!

Cheers,

T

ps. I finally got around to updating my Blog Roll! Please check it out–lots of great blogs there! 🙂

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Butternut Squash Apple Soup

Recipe from Ontario Apple Growers:

Makes 12 small servings or 8 larger servings.

1 TB vegetable oil

2C chopped onions

1 clove minced garlic

1 tsp dried thyme

4C squash, peeled & chopped

3C apples, peeled & chopped

4C chicken or vegetable stock

1/2 C milk or cream

pinch of nutmeg

salt & pepper to taste

Heat oil in saucepan over medium heat. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme and cook for 1 minute. Stir in squash, apples and stock.

Bring to a boil, reduce heat and simmer for 15 minutes or until squash is tender. Puree in small batches in blender or food processor. Return puree to saucepan and add milk/cream and reheat. Season with nutmeg, salt and pepper.

My modifications:

  • I used butternut squash
  • I used 2 tsp of vegetable oil instead of 2 TB
  • I used milk instead of cream
  • I used Granny Smith apples

What I thought overall….

This was delicious and my hubby loved it but I found it a tad too sweet for me.  Next time I would:

  • use an acorn squash
  • use 2C instead of 3C of apples
  • use more onion & garlic

I think that would give it a more balanced flavour so that the sweetness isn’t so dominant.

Cheers!

T

ps. Working 12 hour days both tomorrow and Sunday so my posts will go up in the evening.

1 tbsp. Vegetable Oil
2 cups Onions, chopped
1 clove Garlic, minced
1 tsp. Thyme, dried
4 cups Squash, peeled & chopped
3 cups Apples, peeled & chopped
4 cups Chicken or Vegetable Stock
1/2 cup Milk or Cream
pinch Nutmeg
Salt & Pepper to taste

Directions:
Heat oil in large saucepan over medium heat.  Add onions and cook about 7 minutes or until softened, stirring ocassionally.  Stir in garlic and thyme and cook 1 minute. Stir in squash, apples and stock.

 

Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender.  Puree in small batches in blender or food processor.  Return puree to saucepan and add milk (or cream) and reheat.  Season with nutmeg, salt and pepper.

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Saturday’s Eats…

Happy Sunday everyone!

I hope you’re all having a lovely afternoon! Last night’s shift really kicked my ass and I was pretty much on my feet hustling for 12 hours. The one time I went to lie down (at 4am) I finally fell asleep and got called 3 times. Everytime I would just fall asleep, I’d get called. Sigh…. I didn’t end up going to the gym after work as I could barely drive myself home without falling asleep! LOL Perhaps I’ll go for a walk later today or hit the gym after tonight’s shift.

Anyhow, my eats from yesterday:

Persimmon

Persimmon

I wasn’t hungry yesterday when I woke up so I just enjoyed a great persimmon. Lunch was a salad with mixed greens, roasted red peppers, red onion, 1/2 chicken breast diced and some chevre. I used about 1/2 tsp olive oil and several tablespoons of balsamic vinegar. I had trouble finding pieces of chevre to photograph because they all melted when I added the warm chicken and peppers.

Roasted red pepper salad

For dinner, I had decided to make a slow cooker porchetta (pronouced “porketta”). I bought the porchetta from my local Italian butcher already seasoned so preparation was easy. I added about an inch of liquid to the bottom of the cooker–chicken broth and water–and threw about 5 garlic cloves into the liquid. I cooked it on high for 3 hours–until the internal temperature was 160 degrees.

Porchetta 1

My husband LOVED this, but I just found it to be way too fatty for me. I had to cut out so much fat as I ate it, it just became annoying. I would have been happier with a pork tenderloin or rack of rib.

Porchetta & grilled asparagus

Today’s eats to come later…have a great afternoon!

xo

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Friday Eats

Well hello everyone!

This morning I hit the gym and really enjoyed a 50 minute elliptical workout! I had to set the resistance to about 8-9 as it was feeling a bit too easy. HR 135-149 bpm. I did some stretching but just didn’t feel like doing anything else. I plan to do some ab work tomorrow though!

As I drove home, I thought about what I wanted for breakfast. I was craving something fresh, lemony and pretty looking: a lemon raspberry yogurt trifle.

Lemon raspberry yogurt trifle

I used about a half cup of fresh raspberries, layered them with vanilla yogurt and sprinkled lemon zest on top. This was sooo fresh and wonderful!

Lunch was about 3/4 of this roasted chicken breast (skin removed) and the majority of the grilled zucchini:

Chicken breast and grilled zucchini

Hope everyone’s having a great afternoon!

More to come later….

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