Category Archives: Delicious

Lemon Blueberry Muffins

I really should of been a baker. Not a fancy sort with funky icing designs, or cake too pretty to eat sort of baker, but a practical, every day healthy food consumption kind of baker.  Stop at my little corner bakery on the way to work for your breakfast to-go.  I could do it.  Maybe I should do it…

Sixteen years ago when my son was diagnosed with life threatening food allergies (peanuts and tree nuts) I started paying attention to ingredients in food. Up until then I had the grab and shove in cart mentality.

That many years ago there wasn’t a large variety of peanut/nut free foods or even strict allergen listing requirements that is available today. So, if my child was to enjoy a cookie, or a muffin or at that point, bread, I had better get the baking ingredients out and get’er done.  Besides, I started to notice this food in EVERYTHING called ‘Soy’ and labeled in many different forms. Soy lecithin, soy flour, hydrolyzed soy, soy soy soy. After much research into the world of soy, we avoid all soy in this home and if you buy anything premade/boxed etc., you will more than likely find it in the ingredients list. Anyways, this post isn’t about the deteriorating ingredient list in foods, its about super refreshing delicious Lemon Blueberry Muffins.

When it comes to blueberries and baking, the type matters. The small wild blueberries, won’t give you the blue bleed. The taste of biting into a juicy blueberry isn’t as prominent in the small blueberries, so I recommend Blueberries. You can use wild blueberries, just not my fav when it comes to baking.

If you are lucky like us, you will have a Mennonite Blueberry Farm around the corner. I can pop in anytime of year and grab a bag of frozen big juicy blueberries.

Chances are you can buy blueberries in your local area in the late summer when it is in season. The good things about this farm is they don’t use pesticides or harmful treatments so you can just plop them in a freezer bag and have on hand all year around. No washing. (Fantastic for smoothies too).

I also got a wonderful gift recently from a friend who went to Mexico and brought back vanilla.  The good stuff!

Like most of my recipes they have happened by accident and the measurements are my critiquing over time. Ok, here we go.

Side Note: I never advocate for the use of margarine in my baking.  It has a different outcome and really, if you are using margarine, do yourself a favour and don’t.  Seriously, don’t believe all the crap the agencies tell you.  Hydrolyzed anything and soy is not for human consumption!

Ingredients

1/2 cup melted butter
2 large farm eggs
3/4 cup of milk
1 cup of organic cane sugar
2 cups of blueberries (frozen is best for the addition to baking)
Zest of 2 organic lemons (zest of anything should be organic to avoid crop sprays)
2 tsp of vanilla
2 cups of AP flour, plus more for blueberry dusting
1 1/2 tsp of baking powder
1/2 tsp of salt

See that ingredient list?  Wonderful!  Okay, lets get ready to bake!

Preheat your oven to 375 – I use convention oven, but any oven will do.  Line your muffin tray with paper cups.

In a medium bowl add the flour, baking powder and salt and mix.

In an electric mixer with the paddle attachment, add your melted butter (room temperature so you don’t scramble your eggs), vanilla, sugar, milk and mix until all incorporated.  Add in your lemon zest.jUNE 2017 058
(yup, those are pretty blue eggs from a friends farm)

Put the frozen blueberries into a bowl and cover them with flour and make sure they are all dusted.

jUNE 2017 059

After your wet ingredients are all mixed well, add in your dry ingredients slowly with mixer on low.  Let it mix for 1 minute on medium speed.  If your batter looks too dry don’t be afraid to add a splash of milk to get the desired texture seen in the picture.  Some flours, especially depending on age, can be more dry than others.  A bit more milk never hurt anyone.

jUNE 2017 060

Remove bowl from mixer stand.  Add your frozen flour dusted blueberries (not all the flour in the bottom of the bowl, just the blueberries) to your batter.  Fold the blueberries in gently.

jUNE 2017 061

Once completely mixed, scoop into lined muffin tray.  Fill them up!

jUNE 2017 062

Put the trays in your preheated oven.  Turn 1/2 way through cooking.  Watch your muffins as they can easily overcook in the matter of 2 mins.  Then you’ll have dry I need a drink of coffee kind of muffins.  Look for a bounce back when gently pushed in the middle to see if it is done.  Cook for 15-20 mins depending on your oven and elevation.

Remove from tray immediately and place on a bakers rack to cool.

jUNE 2017 067

Bakers tip:  Baked foods always continue to cook for a few minutes while cooling.  So its OK to pull from the oven when JUST done, that extra minute you would wait in the oven, let it do it on the counter.

This is such a great ‘summer’ muffin that can be enjoyed at anytime of the year.  The lemon is fresh and the blueberries are juicy!

Thanks for stopping by!

Never Spare Me The ‘Sparagus

Yes, I know, I know;  I disappeared from the joys of expressing ones self in blogging.  A lot, and I mean a lot has been going on in my life, which I will get to writing as the days and weeks go by, but for now I am looking forward to getting my feet wet again with a simply delicious season-appropriate recipe.

Each seasons brings out natures finest in fresh food offerings.

Summer is probably best known for the berry season.  Strawberries, raspberries, blueberries.  Then we have juicy plump tomatoes that are warm from the sun and we promise ourselves as we slurp the tomato we will never eat a tomato in the winter again.  And what do we do?  Buy tomatoes in December.  A friend grows heritage tomatoes and I got a bunch off her last spring and I ate one like an apple in the car on the way home.  O M G!  It is amazing how they taste like, well like a tomato should.
Falls’ crisp cool air is symmetrical to the crisp bite into an orchard apple or pear.
Fall also gifts us with beautiful squash, potatoes, garlic, leeks and the every delicious versatile cabbage family that doesn’t hold anything against the baby cabbage aka Brussel sprouts.

And then we have spring.  You know what is one of my favourite spring foods? You guess it.  ASPARAGUS!  Never spare me the ‘Sparagus.

Oh as an interesting FACT, did you know this about asparagus?

“Depending on which study you read, between 22% and 50% of the population report having pungent pee after eating asparagus. But that doesn’t mean only some people’s bodies generate that smell. Researchers believe that, during digestion, the vegetable’s sulfurous amino acids break down into smelly chemical components in all people. And because those components are “volatile,” meaning airborne, the odor wafts upward as the urine leaves the body and can be detected as soon as 15 minutes after you eat this spring delicacy.

But only about one-quarter of the population appears to have the special gene that allows them to smell those compounds. So the issue isn’t whether or not your pee is smelly; it’s whether you’re able to smell it. If you smell a funny fragrance in your urine after you eat asparagus, you’re not only normal, you have a good nose.”

Ref: http://www.webmd.com/food-recipes/features/why-pee-smells-funny-eat-asparagus

Good news (or is it), I have good nose.

Asparagus is also said to be good for Kidney stones.  I get stones and as soon as I feel them, and trust me YOU KNOW, I eat a bundle of asparagus and within 24 hrs I am feeling much relief.  I just make a point of eating asparagus 2-3 times a week when I feel the stones reappear (and hold my nose when I pee).

Ok, enough chatter, lets get your fork and knife ready, this is a doozy!

Chicken Breast stuffed with Asparagus & Provolone Cheese

Ingredients
4 chicken breasts
1 bundle of asparagus (always tastes best from your own backyard or a friends)
2 cups of bread crumbs – add garlic powder, basil, rosemary, oregano, salt and pepper to taste.  Mix well.
2 eggs beaten
4 slices of Provolone cheese
Olive Oil
Cooking string

Put olive oil in pan.  Add enough to cover bottom of fying pan plus a little more.

Lightly steam your asparagus for 1 min.

Cut your chicken breasts in half but leave joined – butterfly.

May 2017 426

Add a slice of provolone and 3-4 asparagus pieces to the middle of your butterflied chicken breast.

May 2017 428

Tie up your chicken breast, but not too tight.  Just enough to hold it together.  Dunk the stuffed breast into the egg and roll it around to make sure it is good and covered.  Put in bread crumb mixture and cover completely.

May 2017 430

Turn on oil in pan to preheat while you do the rest.  med-high should work.
Place all your stuffed breast in the preheated pan and turn all 3 sides when browned.

May 2017 431

Preheat oven to 425 while your stuffed chicken is cooking.  Line a flat sheet (cookie sheet) with tinfoil.
Flip chicken breast to cook all around.

May 2017 433

Here they are, all browning up and ready to transfer to oven.

May 2017 435

Place in pre-heated oven, uncovered for 10-15 mins.  Remove and let cool for 5 minutes before serving. **Remember to remove the string before eating**

Because I love asparagus, I also made a steamed batch of asparagus with fresh garlic and shredded lemon rind and a Greek themed salad.

Dinner is served and what a fine feast it was!

May 2017 437

May 2017 438

Delicious!

And my 2 delicious sides!

Hope you give this recipe a try, it does not disappoint.

Cheers!!!

Sandy

Be Good To The Senior In You ❤️

Buttermilk Bran Muffins

Ingredients
1 cup of 100% Wheat Bran
1 1/2 cup of 1% buttermilk
1/3 cup sunflower or safflower oil
1 large egg
2/3 cup packed brown sugar
1 1/2 tsp of vanilla
1 cup of AP Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (more or less) raisins

Directions:  Preheat over to 375 (convection bake). Line muffin tin with muffin paper or silicone inserts. My preference is non-bleached muffin paper that is biodegradable. Top that Starbucks & Tim Hortons!!

Bowl #1
Wheat bran and buttermilk. Mix and let it stand for 5-10 mins.

Bowl #2
Oil, brown sugar, egg and vanilla. Mix with a blender on medium until creamy and smooth.

Mix bowl #2 into bowl #1. Make sure they are incorporated into each other fully.

Add flour, baking soda, baking powder and salt into mixture and mix with spatula until smooth and mixed well.  Stir in raisins.

Scoop into prepared muffin pan. Fill to the top of the liner. Not halfway. All the way to the top (see picture).

image

Bake in preheated oven for 12-15 minutes. Easy right?v
Use the ‘spring back’ test to check for readiness.  Remove promptly from pan and place on cooling rack.

Enjoy warm and cooled.

image

 

Simply The Best BBQ Zucchini

There are some foods that I just never seem to get tired of. I eat them often and never bore of them. Sweet potato, zucchini, squash and popcorn.

Today is all about zucchini on the bbq. I eat this zucchini, in this exact format at least 3 times a week. Here goes!

This time of year it’s easy to find fat zucchini … I prefer organic but of course either works. In a month or so, I will have zucchini from the garden and oooooooo boy I will be eating grilled zucchini almost every day. I can’t wait!!!  I often get comments like, wow, that’s a lot of zucchini, do you give it to friends and family?.  No to family, they don’t live close by, and no to friends just because I eat it all.  I also bake with it, zucchini carrot muffins, zuchini raisin bread.  Yum!! What a wonderful gift from our soils.  Zucchini.

Side note: I know a lot of people like the yellow zucchini for colour variety in their meals. Know it is a GMO product. To my knowledge all yellow zucchini, known as yellow summer squash has been GMO’d as it is not naturally produced in nature.
http://www.gmo-compass.org/eng/database/plants/74.zucchini.html

Recipe

2 large zucchini ( or however many you’d like)
1/3 cup of EV Olive oil
Spices and herbs. This is usually a personal preference.
In my olive oil blend I used dried herbs of oregano, rosemary and basil, garlic, salt and pepper and a bit of Montreal steak spice.

Combine your olive oil herbs/spices.

image

Cut zucchini into thick-ish strips.

image

Lay flat on a plate or cutting board. Brush your olive oil mixture liberally onto both sides of your zucchini. Let sit while the bbq heat up.

image

Cook on med/high and grill marks are nicely imprinted and zucchini has a well done texture.

image

Enjoy! I have a hard time sharing these hahah! Thankfully the teenager doesn’t like zucchini and it’s just Einstein I have to tackle for the last one.

image

I do a lot of veggies this way; eggplant, peppers, portobello mushrooms. These veggies can be diced up once grilled and added to your homemade pizza … Now that’s some good stuff!! Or thrown in a bun with a sausage … Diverse recipe waiting for your twist!

Lemon Blueberry Cranberry Muffins, Oh My!!

These muffins are a huge hit at home and everywhere I have taken them.  It’s a recipe I created from scratch and have critiqued over time.  I have a friend who just bought and moved into his new house and I’ll be visiting soon with these beauties as a house warming gift. Nothing like edible gifts!!

Some of the measurements like milk are easily added to, to make the muffin batter the right texture.  I usually just pour and mix and call it done when it looks right.  Today I measured (sort of) while I was making them so I could share this recipe.

As always, my recipes call for butter.  Don’t talk to me if you use margarine in my recipes and it tastes like shit.

Ingredients
3/4 cup of melted salted butter
2 large eggs
3/4 cup of milk (I use skim)
2 tsp of pure vanilla extract
1 cup of cane sugar
1/4 cup of brown sugar

2 cups of all purpose flour
1 1/2 tsp of baking powder
1/2 tsp of salt

Rind of 2 lemons
Large fresh organic blueberries dusted with flour
Organic Cranberries

I didn’t give a quantity of cranberries or blueberries as I find it is usually a personal preference.  I used about 3/4 cup of large blueberries and a little bit less of cranberries.  Einstein doesn’t like it to be a berry explosion, he likes it all in moderation.

Directions
Prepare baking pan with muffin liners and set aside. Preheat oven to 375 (convect bake). Dust blueberries with flour and set aside. Cut cranberries in half and set aside. Grate off lemon rind from both lemons and set aside.

In medium bowl mix flour, baking powder and salt. Set aside.

In a big bowl add eggs, milk, vanilla and sugar. Mix on medium for about 2 minutes. (I use a stand mixer, but hand held will be fine as well). Add melted butter slowly while mixer is continuing to mix. Put 1/2 cup of flour mixture at a time into your egg mixture, ensuring it is fully incorporated before adding the next 1/2 cup. When all the flour mixture is added, continue on medium speed mixing for one more minute.

Add in rind of the lemons and mix for another minute.

Remove bowl from stand mixer and drop in blueberries (minus left over flour) and cranberries and still just until incorporated. Careful to not over do it, or the berries could break and smear, however it’s not the end of the world if they do.

Scoop into lined muffin tray and place in oven. Cook for 15-20 minutes and remove from oven when done. Each oven is different so keep a watchful eye on them. See bakers tip for best results.

Bakers Tip: don’t cook muffins all the way until a toothpick inserted comes out clean. Once muffins or any bread based baking (exemption: true bread) is removed from the oven it will continue to cook, especially when left in the pan. It’s easy to over cook muffins making them dry and crumbly when waiting until an inserted toothpick comes out clean. Instead when a little bit of muffin batt er is sticky on your toothpick, remove from oven and leave in pan for 10 minutes. I use muffin liners so the muffins don’t stick to the pan. If you don’t use muffin liners they will still continue to cook once out of the pan while cooling.

This batter is versitile and always willing to please. You can mix it up, by adding lemon rinds and fresh raspberries, orange rind with cranberry, or simply just add berries without a fruit rind.  Chunked apples, cinnamon, nutmeg, I try it a lot in this batter and it hasn’t failed me yet.  We are a nut free, peanut free home but I’m sure this recipe could definitely tolerate some nuts as well.

The lemon rind makes these muffins a step above the rest and when you bite into a blueberries or cranberry it’s just a little bit of simple heaven. Enjoy!

Juicing. Day 1

I’m writing in a fog with a major headache, so I can’t be held responsible for the words that come off my fingers😁

Yesterday was a day of juicing but with a farewell latte for breakfast. I certainly can’t expect to call that day 1. I’m looking at yesterday as the prep for the bigger challenge and I expect to play by the rules and accept today as my Day 1 of juicing, not yesterday.

After weighing the pros and cons and getting some feed back, I bought a scale yesterday. After Flyp & Einstein goofed around like kids with a new toy, the scale has been placed upstairs in my bathroom for regular weigh ins. I figure I’ll weigh myself in the am and pm. I stood on the scale this morning. It’s not a pretty picture, but it’s not a horror show either. My goals are totally attainable and I will continue to work towards them.

Yesterday while working at the food bank, I got hungry. I had only had a ‘juice’ before I left and that was breakfast. By the time I got home after grocery shopping and volunteering it was 7pm. I WAS HUNGRY!! I stayed true to the program and made a mother of a juice and had 2 big glasses of juice. Next week, I’m taking a ‘juice’ with me when I go in for my shift. It can be very physical at the food bank and it’s easy to work up an appetite, especially when you have only juiced for meals.

I’ve been juicing twice a day for a week and eating a balanced dinner each day, until yesterday. I think my food awareness is heightened in the last week. I’m so aware of what people are eating, their choices and I can almost identify the foods I can’t see by their smell. Everywhere I look food is being advertised. It’s astounding and it’s a killer!! It definitely has the ability to make you crack under the constant reminder of delicious food everywhere. We definitely are a fast food nation and are always looking for convenience to our busy lives. What ever you do if you ever do this juicing thing, stay off pinterests food board!!

While I was at the grocery store yesterday I found myself examining peoples cart items. Weird eh? Ya I thought so too. Well that was totally me yesterday. Then I would look at the person and decide if the contents suited that person. Working mom with 2 children, some produce, a lot of pre made or pre cut (like frozen vegetable stir fry type foods, frozen french fries etc.) in her cart. A plus size woman with a very cute baby, I didn’t see any fresh produce, but a lot of pop, pre-made and boxed foods and don’t forget the diapers. A young couple with nachos, cheese, salsa other chips, and pop and a few other random items. They weren’t overly chubby, but not fit either. 100% of the time the items made perfect sense in relation to the persons with the cart. If you looked at mine, full of juicing produce and then looked at me, for now, I would of been my own exception. I could smell the rotisserie chicken and the food from the hot counter. I could smell the bread as I walked past the fresh crisp delicious bread section. I felt like I had a gun to my head and if I even turned slightly to look the bullet was going to take me down.

Oddly enough I noticed, for the first time, that the produce section is smaller than the boxed, prepared section in the grocery store. A lot smaller actually. Still a big section, but nothing compared to the freezers that are required to hold all the pre made foods, the isles full of canned and prepared food. I then took my memory to the other stores that I sometimes shop at and the same prognosis; the produce section is substantially smaller than the remainder of the store.

On my drive home I thought of places like Italy. Market visits are daily and it’s all fresh produce, fresh foods and local community support. I lose my shit when I see garlic from China in a store when we have some of the best garlic growers in Canada, right here in our backyard, Ontario. Being industrialized has not done us any favours, that I have always known.

While I was in the lineup at the grocery store I saw some pretty unhealthy people with some very unhealthy choices. I kept telling myself to STOP thinking. Then I continued to wonder if they had any health concerns that they were aware of. Do they just ignore them? Or are they like me and waiting for the obvious to blind side them?

When I got home I couldn’t unpack quick enough and juice me something to nurish myself. I threw in kale, spinach, carrots, lemon, pineapple and green apples. I had 2 huge glasses. I was starving. Einstein even had one and half glasses and drank it willingly and said it was good. But then he proceeded to make his lunch and eat half of it while making it. Haha!

I was a bit bitter or tainted, maybe frustrated last night. When I got home I was sore from the work at the food bank and very hungry. I complained to Einstein while I was juicing my produce.
– I know a lot of people who are way more over weight and claim to have no serious health issues. How is this fair?
– People who smoke and drink seem to be trucking along just fine. How is this fair? I don’t smoke or drink. Ever.
– People who eat fast food often and prepared foods more aren’t dealing with diabetes etc.
Why is it I’m stuck with this bullshit. Of course I dropped the F bomb every other word and I was totally raunchy and crunchy all while fighting tears. He doesn’t get to hear me wallow in my own shit very often so he was a bit taken back. He also knows he’s included in one of the lists from above. He eats like he is a teenager and I’m constantly reminding him he will have a big consequence coming his way one day. I try not to harp, but if I’m honest I get on him pretty good, he loves fast food and it really pisses me off that he is very privileged to eat my cooking with organic meats and box-free ingredients. He’s getting better as more and more he would come home to an empty table for dinner with a note at his spot; Pizza is down the road. Eventually he can take a hint, after I smash him over the head with it.

He was kind and gentle in his response, as usual. He said ‘this isn’t like you, drink up.’
I did. Then he said ‘things happen for a variety of reasons’, as he filled up my glass for round 2.
‘You’re the matriarch of our family and maybe Josh and I will be healthier because your strength and determination really does inspires us.’
Hmmmm, not sure I buy that but ok. I felt more human-like with 2 glasses of juice in me and went for a walk with the dogs to try and shake off the grumpies.

Today I wake to the smell of Flyp, our teenager who is always up before the sun, making maple syrup sausages and eggs for breakfast. Pretty sure I wanted to shoot someone right in the face after I kicked them in the face. That’s the stomach talking, not me. I normally wouldn’t smell or even notice it before but today I swear I am canine like in my senses and I could taste each ingredient through the smell. I obviously can’t get angry at them for eating, but it would be so much easier if they didn’t. Lol.

My head is pounding but I’m determined to ride this out. I’m actually very tired and feel lethargic. I think I might feel like I have a hang over. I haven’t been hung over since I was a teenager. My stomach is making the most odd noises that I wonder if it is calling E.T.

My understanding is the headaches, tiredness and BLAH moodiness is part of the detox that will be at its worst for 3 days. Hopefully by Monday it will give me a bit of a break. I’m counting on it because feeling like a bag of shit for consuming healthy foods won’t make sense for long 😞

Morning Juice – kale*, spinach*, carrots*, tomatoes*, green apples*, pineapple, lemon

*-organic

Carrot Zucchini Bread with Cream Cheese Frosting

This is a great moist loaf and its full of flavour. If you prefer more spice in your loafs you can add more or less to suit your taste.  If you’re a Nutter, I would imagine walnuts would taste pretty darn tootin good in this recipe, however we are a peanut nut free home.  Raisins it is!

As with all my recipes, butter.  Margarine is oil based (and absolute garbage) and not recommended by me for anything other than lubing your car door joints.

CARROT-ZUCCHINI BREAD WITH CREAM CHEESE FROSTING

1 3/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/8 tsp ground ginger
1/8 cup butter milk (or cream)
2 large organic eggs
1/2 cup organic sunflower oil
1/8 cup honey or agave
1 tsp. organic vanilla
3/4 cup packed brown sugar
3/4 cup shredded organic carrot
1 cup shredded organic zucchini
3/4 cup organic raisins

Preheat oven to 350 degrees. Grease two 8×4″ loaf pans. In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In large bowl, beat eggs, oil, honey, and vanilla, mixing well; then add brown sugar and mix well. Gradually add flour mixture into the egg mixture while beating on low, then add buttermilk, beat on low untill it is all mixed well. Stir carrot, zucchini, and raisins into the batter; mix until well combined. Pour batter into the greased loaf pans. Bake 30-40 minutes, or until toothpick inserted in centre comes out clean.

Let cool in pans about 5-7 minutes before removing; then completely cool the loaves before adding the frosting.

CREAM CHEESE FROSTING
1/4 cup butter, softened
4 oz. cream cheese, softened
3 cups powdered sugar
1 Tbsp. half & half (or any milk)
1 1/2 tsp. vanilla

In medium bowl, beat softened butter and cream cheese with mixer until light and fluffy (well as fluffy and cream cheese and butter can be) add powdered sugar and beat well. Add in the half & half and vanilla, and beat all ingredients. Spread frosting liberally over the top of the carrot-zucchini bread. Keep refrigerated.

Parmesan Crusted Potato Wedge

Nothing quite like a baked potato wedge to compliment your meal.  Add some herbs, garlic and parmesan cheese and you can’t go wrong.

In our home these make it to the breakfast table with Sunday morning breakfast or dinner table.

Recipe

4 large organic potatoes
Cleaned and cut into wedges

Toss in enough olive oil to coat all potato wedges
2 garlic cloves grated over hand grater into wedge mixture
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp onion powder
1/2 cup shredded parmesan cheese (or more if you like)
Sea Salt & Cracked Pepper to taste.

Throw in rest of ingredients into potato amd olive oil mixture and stir well. Ensure potato wedges are well covered with all ingredients and place on baking sheet (I line with parchment paper) and cook @ 400 convection bake for 30-40 minutes or until soft all the way through with fork.

Enjoy with your favourite dip. I like on their own 🙂 I’m a simple gal.

Creamy Homemade Cesar Salad Dressing

Slaughter vampires with one breath! It’s that good!

This is what good stuff is made of.  My sisters family has shared this recipe with me and it is a staple in our home.  We never buy salad dressing of any kind anymore. If its not Cesar Salad dressing its just wonderful olive oil with balsamic.

You can adjust to your own personal taste.  More garlic, less garlic. My sister uses an anchovy paste I believe, but I leave that out.

Recipe

1 cup of mayonnaise (or homemade if you’re that swanky)
1/2 cup of olive oil
1 tbsp of Dijon mustard
Cracked Fresh Pepper to taste
2 gloves of fresh garlic

Put mayo, mustard and olive oil in a bowl and mix with a fork until well combined.  Grate garlic gloves with hand held grater into the may mixture.  Mix well.  Add cracked pepper to taste.  Let flavours blend for 15-20 mins in fridge before use.  Apply to your favourite version of Cesar Salad.

Devine!  Cheap!! Creamy and a healthier option than most store bought.

A Plate Of Comfort

Sometimes you just need a plate of comfort for dinner.

We usually eat nicely balanced meals followed by fruit for dessert. However, every once in a while I make a big comfort plate for us.

This is diced cabbage, slivered sweet onions, garlic, red pepper, kielbasa and soft pierogis.

It’s very simple, but warms the soul on these chilly winter evenings.

No quantities in my recipe as it can be made to your own liking. We love fried cabbage and Flyp will eat most of it out of the pan before it makes it to the table so I have to over budget in cabbage.

Recipe

Peel and slice kielbasa and then cut slices in half
Brown in pan with olive oil
Dice up cabbage (we use about 1/4 cabbage)
Sliver some sweet onion
Thinly slice a red pepper (or any colour)
Fresh garlic to taste
Salt and Pepper to taste
Your favourite pierogis. We use our last of the homemade batch in the freezer.
Fresh cut chives
Sour Cream

Start to sauté onions, cabbage and garlic in pan with olive oil.
In boiling water, cook your pierogis entirely.
Drain cooked pierogis and add to pan of cabbage and onions and add red peppers and kielbasa. Mix it all thoroughly allowing red peppers to heat entirely and pour onto platter.

Dress with salt and pepper to taste.Serve with sour cream fresh cut chives.