Ideas for dinner—a la Julie and Julia with "How to be a domestic Goddess” by Nigella Lawson.

That movie, by the way, is an excellent one, not only for foodies, but for movie buffs, as well in general .. and surprise for me!!!, a cookbook that was given to me while in rehab in 2009 proves to be a real gem. I collect cookbooks and was thrilled with this one, by Julia Childs and Simone Beck… come to find out it’s the very book the movie “Julie and Julia was based on.

I’m flipping through the pages now: Cake as the entrée? (oh, right, I did say we eat very healthfully, However, some habits learned in university are hard broken!

There will be an idea somewhere there Muscat Mascarpone Cake , sounds like supper to me! H ha ha, muscat- grapes-fruit; mascarpone – cheese – dairy; cake – flour – grain. I can rationalize almost any thing into one of the food groups. You can test me if you like. The only food group not covered is Chocolate!

 I know a certain AVR man who swears his wife insists chocolate is a food group unto itself. No names mentioned, but you know who you are! perhaps, it doesn’t pay to let me into anyone’s past. Remember the Karaoke introductions?, eh Len? (I definitely like her thinking), or perhaps wine and cheese party - maybe we’ll skip supper tonight. As for the wine and chocolate: both are now considered heart-healthy given the right kinds, and always in moderation for both (I think).  I was at a conference at the Westin in Halifax a couple of years ago.  It’s a beautiful hotel with all the amenities.  In an attempt to heighten “after-five” traffic in the Lounge, the hotel hosted several special events, one of which was a wine and chocolate pairing sampling. (Lots of really good dark, dark chocolate, -- my favourite). I’ve had the privilege of being a guest at some of the most beautiful hotels in Canada and I do recommend a stay at the Halifax Westin. Make a mini-vacation of it in the Summer, and take in the activities at the waterfront.  Kent and I enjoyed a tour of the Corrvette docked there (I don’t recommend wearing heals for that tour, though. The ladders are somewhat tricky!!).

This night will be a test.  Kent isn’t the most adventurous when it comes to his meals.  Finally, I can hear you all saying, a recipe. Okay, this started out as a Spanish Torta, but, turned into an Italian Fritata. I didn’t have any chorizo sausage (A Spanish pork sausage, seasoned highly with paprika, and serious hints of garlic). Growing up we would often have breakfast for supper, and I love it but, it’s not something Kent favours … we must entice him to be a little more outgoing in this department This recipe was inspired by an episode of The Food Network’s “Jamie at Home”.

For the two of us, I used two Italian sausages, cut into bite-size chunks (if the fridge had had chorizo in it, I would have used a similar quantity, two med. russet potatoes, also chopped into bite size chunks, eight eggs, mixed lightly in a bowl.. Add a generous handful of cilantro, which, for those of you who haven’t had it  is a very strong herb, which I happen to love. And have ever since I discovered it as the defining flavour in salsa (I remember telling a friend at the time it’s the cilantro that IS Salsa).

As you continue with my blogs, You will likely say to yourself, “What food doesn’t this girl love?” And, you know what?  There are precious few.  You can substitute flatleaf parsley, but the flavour won’t be as distinctive. Heat about a tablespoon of oil in a frying pan.  Fry, (ok you got me, consider that a point, my Anna!!!) stirring frequently, until potatoes are golden brown. (watch that they don’t burn, the paprika gives the potato a nice colour).  Although, Kent denies being a meat and potatoes only man, he really is!  This dish sorta fits the bill, and he loved it, by the way .We had frozen mixed veggies with it, but, it would be superb with a salad or steamed asparagus or fiddleheads, another wonderful vegetable that we indulge in when we can get them.

If you’re using the chorizo, omit paprika from this recipe. There is sufficient in the chorizo paprika from that will leach out into the oil and give the potatoes. and the entire dish quite a commandingcolour.

Now to address a request from one of my followers: Here it comes, Donna, –  Ahhh Spring fair spring, Oh, it’s Summer, now.  But, there’s still time for my all-time favourite vegetable: asparagus.  When single and living alone, I would often sneak some from my neighbour’s patch. He always caught me, but never stopped me. I think, maybe, he thought if I ate it all, he wouldn’t be subjected to it, (or maybe, it was his way of thanking me for the endless games of crib I would play with him). Actually that man, I would find out, was Kent’s father, who would eat any green plant including dandelion and marsh greens. I’ve never had either, but am pretty sure I would like them, too!  Here’s how to make my favourite meal with asparagus It is  a  kind of open-faced asparagus sandwich.  Lightly steam a bunch, don’t be stingy now. Meanwhile make a plain, white sauce, Then, add a chopped hard-boiled egg (which I kept on hand for on-the-run snacking And  I was constantly “on-the-running”. Toast, then, liberally butter a piece of whole grain country or sourdough bread.  Drain, then pat dry the asparagus. Transfer to the bread and cover with the sauce. There are people who like only hollandaise sauce with their asparagus but, trust me, this is delicious!!

Many years later, Kent and I would buy and move into his father’s home …and that luscious asparagus patch was mine, all mine (he he he!). As fate would have it, though, by then we would have the restaurant and rarely ate at home. I did share my coveted little goodies with patrons until there were none of the little green spears left! The rolled asparagus sandwich is a party regular for one of my nurses. I love them, too. Typically, you take a piece of white sandwich bread sans crusts, butter it, then roll up an asparagus spear and place on sandwich platter. My version sees a piece of country-style whole-grain rye bread spread with s light skim of butter and good store-bought or homemade mayonnaise ( the sandwich won’t taste as good with the salad-type dressing, such as the popular Miracle Whip. Top a piece or two (depending on its dimensions) of Speck, prosciutto, or good deli ham. Top that with a thin skim of grainy, whole grain mustard. Roll up the asparagus in the bread. At this point, you can place it with the rest of the sandwiches ,or carefully slice the roll crosswise with a serrated knife, making little asparagus discs, and put the cute little sandwiches with the others on the platter.

   I would love to hear about your version of this party sandwich staple!!! This hot, bright sun is making me home sick for Barbados, our backyard fruit trees, Mrs. Brown, our apartment property manager, our friends and the food, yeah , the food.  I’d love to share some of all the things I love about this Caribbean Island with you…. Well, maybe I can.

missing you...

Salutations from Sandee.

A major tech failure has kept her incommunicado, and longing to resume blogging...it shouldn't be long now.

Her apologies, and warm greetings.

Stay healthy and safe!

We've been hearing that some folks are having trouble becoming followers on the blog - turns out it's a problem with the platform and we're expecting it to be resolved soon.  We'll follow up and keep you apprised.
Thanks for being patient!

BRAIN WORKING OVERTIME

Blog Post # 10

BIG BREAKTHROUGH TO SHARE!!!! My friend of whom I spoke in an earlier post (who also spent some lonely time in rehab) is now eating vegetables of his own accord.  I can’t begin to tell you of the heated discussions we would have on the subject,. But I WON.  And not just your regular veggies that any youngster would eat, but, Brussels sprouts AND turnip!  Big congrats, Bob!  I’m really proud of you!

                     

I’ve been keeping a food diary for years now, and have been adding notes to each entry since I started this blog, so that I can share the total experience with you, without leaving significant details out of the picture.

“Any ideas for super tonight?  I’m drawing a blank,” This is a familiar refrain in our home.  Kent is once again stumped for supper menu choices.  How about cheeseburgers, I reply.  So much for the slight vegetarian in me cheeseburgers it will be.  I love it when Kent makes burgers. He mixes in finely chopped green peppers, mushrooms, onion, pickle and chili sauce. They are really juicy and flavourful.  The only thing missing is whole wheat buns, very hard to get this time of year in our town.  But, as usual, the meal, complete with oven-cooked fries (we can get McCain’s low-fat fries here and they’re great, because they crisp up in the oven so nicely)! All this accompanied by a fresh garden salad (have you ever noticed how you can only get Thousand Island Dressing in the small bottle?  No family sizing there!!  No matter the brand, that particular kind only comes in small).

Stay healthy and safe!

Sandra

A big pizza pie – that’s amore!

Blog post # 9

You’d think we’d use up what ever leftovers not earmarked for my mom and dad. No, not us! Kent is not particularly fond of leftovers of any kind, but nothing will go to waste, be sure of that, Fridays have traditionally been pizza night for us. So, since we didn’t have pizza last Friday, Kentsuggested it for tonight – order in or homemade?  For me, there’s no decision. I’m addicted to pizza of any kind, but Kent’s home made is the winner, hands down. Kent, a self- professed carnivore and me leaning  precariously close to vegetarianism, both satisfied by this house specialty – lots of veggies, adequate but minimal meat and plenty of cheese!

Stay healthy and safe!

Sandra

Leftovers

Blog post # 8

            Today is taken care of, a meal which should yield tons of leftovers (but we will share with my parents who both love this meal, especially when it comes in the leftover version.)

Stay healthy and safe!

Sandra

The adventure begins

Blog post # 7

           Sorry it took me so long to get started.  Are you ready?  Here we go… I’ll try to figure out the supper menu when Kent has no meal ideas left.  Kent will likely be preparing most supper, as some tasks take me so long we’d never eat!!,  And please, be ready to offer your own suggestions and favourites or comments I’d love to have them, not just for help in the decision-making department, but to get a sense of what you all are eating and what new  trends are developing, which will be important when I win the competition to have my own cooking show on the Food Network’s “Next Food Network Star” some time in the not-too-distant future.  Also, I’ve made initial steps to have British super-chef, Jamie Oliver, to bring his “Food Revolution” to Canada.  His “revolution” has been wildly popular and well accepted in both Britain and the USA.  I’m sure you will all agree there is need for it in this country as obesity and cases of diabetes continue to rise. I’ll get it started and all who are with me, connect with Jamie’s Food Revolution website to express your support.

Kent came in from the freezer (not the Nova Scotian outdoor freezer, but the conventional domestic kind) with a ham (my favourite kind of meat) and suggested ham and scalloped potatoes , one of my absolute fave meals. So, tomorrow’s supper is a complete no-brainer. Ham, scalloped potatoes and baked beans, some leftovers and a new entry.

I do baked beans in my slow -cooker, cleanup is much simpler, as is preparation. For those who don’t use a slow-cooker, my method should work for your recipe too - just as long as you put all your ingredients in and cover with water, It is also important to cook them on low overnight (it will have you wondering why you haven’t been doing it this way all along!! Who knew??

This version I overheard from my floor-mate from the Digby Restorative Unit, Aubrey Joudrey, who is diabetic. This version, has much less sugar in it, compared to our regular version (thought I’d give credit where credit is due).

Combine four(4) slices of chopped bacon in slow cooker pot with two (2)cans of condensed tomato soup , undiluted, ½ pound of dried beans (your choice, but we use pea or navy beans), two small onions coarsely chopped or sliced ,about two tablespoons each of prepared mustard and molasses - eyeball it, I do that with most recipes (you get better at it with practice…the eyeballing measurements I mean - two big squirts of ketchup, or about 1/8 cup stir it all well and add two cans of water (just to clean out the cans).  Be sure everything is completely covered and mixed up well.  I just turn it on  low.  I start this process at about 5:30 the evening  before and leave it on be till the next night’s supper, check it once and add more water to cover the lot, replace lid and leave  until time to serve… ENJOY!                                                                               

Stay healthy and safe!                                                                                                               

Sandra

                                                                                    

The Culinary WUF

Blog post # 6

Now that I’ve given you a peek into my heart, here’s a wuf which with I will challenge myself. As I mentioned in a previous post, my husband, Kent, and I try very diligently to eat healthy. And, I let you in on the fact that we have plenty of meal choices on hand. Mother Hubbard’s cupboard certainly isn’t bare!!  It’s just the decision-making process that stops us up on many occasions.  You are also aware I’m a foodie, but not, as Jamie Oliver would put it, a “posh” foodie. I love more down-to-earth meals.

So what I’m proposing is, what if I come up with dinner ideas every night and do my best to expedite them (on occasion Kent will have to make dinner depending on our schedules and how I feel on the particular day). I will share my  recipes and experiences with you.  My inspiration and some recipes will come from Nigella Lawson’s “How to be a domestic Goddess” (which I don’t claim to be) and ‘Nigella Bites”,and Gina and Pat Neeley’s “The Neeleys”.  Nigella Lawson happens to be my favourite celeb chef for her homey, no-nonsense style, and Pat Neeley’s personality is nothing short of magnetic. Some of this adventure will undoubtedly include some original recipes, which, I’m more than happy to share with you..

Hold up now!! You don’t get off that easily. You have a job in this whole scenario. Your challenge is to come along with me for the ride, making comments and suggestions where you’d like.  It’s okay, I’ve got broad shoulders. Oh, I forgot to tell you, I used to be the editor of a newspaper, got lots of “opinion” sitting in that seat!!  If you like, leave a way that I can contact you online to allow me to share further insight and information.

Stay healthy and safe!

Sandra