Tag Archives: Recipe

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.

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

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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.

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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.

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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.

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

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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!

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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

 

Juicing. Day 2

After yesterday, I was afraid to wake up today. When I started surfacing from sleep-land this morning, I fought to go back to sleep. Nope, couldn’t be done. I woke very slowly assessing my heads level of pain. Not as bad as yesterday. So far. I haven’t juiced yet today to bring on more detoxing and I’m very cautious of it. I’d rather starve today then have that massive headache all day again. I’ve got things to do, and sitting around with a headache being non-productive doesn’t fit my schedule.

I reminded myself before my head was off the pillow there will be no caffeine in your day. No latte? No espresso? No afternoon tea with a drop of local honey? Tragedy!!

It was nice to get up today and not smell maple sausages, bacon or eggs cooking. Thankfully, Flyp and Einstein had gone to work good and early. I sauntered down the stairs and boiled the kettle, sliced up some lemon and peeled some ginger. This is my new morning drink. It could use a little dash of honey, but for now I’m behaving.

Wow. Yesterday was not a fun day. It was fucking hell actually. My head was so sore it hurt to walk. I couldn’t deal with the sun outside, I couldn’t read a book, I couldn’t watch a movie. I barely existed yesterday. Not doing much of anything is very unusual for me. I felt so horrible that I couldn’t even imagine looking at a green juice never mind drink one after my morning green juicing session. A few times I thought I was going to throw up. My body was aching and I felt like I had been to combat war and retuned home. My limbs were heavy and hard to move. An angry voice in my head kept saying, welcome to detox hell!! Payback is a bitch!!

I made a hot cup of water with lemon and ginger to help me soothe my gut. It worked a bit. Then I made another cup of soothing lemon ginger water and ran a hot bath with baking soda and lavender. Baking Soda is know to help pull toxins out and soothe an aching body. I felt better after a bath. Don’t get me wrong, my head was still not in a good place, but maybe I could stomach another juice. I was getting light headed and needed something in me, but I still felt unsure of deep dark green juice. It’s the culprit for my headache don’t ya know!!

Flyp has a sore throat so I said let’s make a super packed vit. C juice and drink up! Pineapple, pears, apples, mango. It was sooooo good. He drank a lot. I had some and it perked me up for a bit. The sugar rush helped with my sagging energy I’m sure.

My blood glucose reading this morning tells me that only fruit juice isn’t a good thing as your ‘dinner’ at 7:30 pm. I’ve had my blood glucose below 100 for almost a week and in some cases, just blow @ 98, but regardless it is below 😁 … This morning I was back up at 106. I have to be smart and do what it takes to keep it down. I think I’ll switch the fruit juicing to afternoon-lunch juice for when I’m going to have them. I don’t plan on only fruit juice very often, but it’s like a ‘dessert’ of the juicing world for me. I’m sure it didn’t help that I was basically motionless yesterday trying to not piss my head off anymore than it already was with no exercise of any kind.

My gall bladder hurt yesterday, or maybe it was something else near there. Likely my gall bladder though, as there have been times in the last year or so that we haven’t agree on its tenancy. Milk thistle and dandelion extract have become a regular remedy for me, it keeps the gall bladder and liver happy. But instead of a remedy I should of been looking for why and solved it.

My stomach made so many crazy noises yesterday, I’m so glad I didn’t need to go anywhere. Bringing the gut orchestra could of been very embarrassing. As I type this, the gut is still making noises but not as crazy as yesterday’s concert session!

Gory Details All these side effects and the detox I am in, tells me there was a lot going of unhealthy stuff going on in this body. You know what else you do while juicing? You pee. A lot. You pee often and a lot. I also haven’t really had a big poop. But I haven’t eaten anything to poop, plus previously I’m good at my poop schedule with my Psyllium Husk capsules I make myself.

I feel bloated a little bit. Again, a part of the detox, so I’ve read. My butt rapper (farts) are reduced to maybe 1 or 2 a day. Previously, ummmm a lot of rapping going on. Before I had to always make excuses to leave an area … So I could let the music out. Maybe that’s why I’m such an introvert; So my butt can rap in peace lol! I doubt it. End Of Gory Details

I have super size expectations of juicing. Not sure I have that right, but I do. lol. I know I need to change my way of thinking, but somehow I am, a little bit, expecting juicing to influence a change in my ways.
A dietician friend once said to me, “you need to learn to eat to survive. Learn to eat for nutrients, not greed and taste. Lose your fat way of thinking or you’ll always be fat.” He often says it the way it is in case your wondering.
He said “if we couldn’t taste what we ate and didn’t know how something would taste, a big messy burger wouldn’t even tempt us in comparison to an apple, pear or a big crispy bunch of lettuce.”

He is so right. Think about it. A goopy sloppy burger does sound good but only, because we know how it tastes. But if someone handed us something and it was a hot mess and they didn’t tell us what it was, would we find it appealing and deem it delicious? As I write this, I just realized fruit and vegetables are neat and orderly..is this why we would have a natural instinct to prefer them, if taste wasn’t an option?

Food is conditioned from infant years onwards. I can’t imagine the number of times I’ve said to Flyp, ‘just try it, you’ll like it.’ He usually will try, but I have to be a pretty good sales persons to get him to eat something new if it isn’t aesthetically pleasing. Even myself, I need to be convinced to try certain foods because they aren’t what I would imagine (visualize) as tastes good, and I make that judgement by looking at it. So maybe it does come down to a ‘visual’ preference.

Actually, some of the greatest chefs believe in presentation. They can serve a pile of donkey shit if they make it look good. Craziness! Wow, glad to see juicing hasn’t taken my ability to ramble on about nothing away.

I’m hoping juicing takes the edge off some things. For example, my silly need for caffeine. Not just the breakfast latte, but that afternoon caffeine kick also. By 3pm each day I’m looking for that caffeine kick and I always turn to a cup of tea. Tea is my zen before Flyp & Einstein get home. Dumb really, because there is nothing zen about caffeine. That must be the fat brain talking.

As I wrap up this blog, I’d like to be honest and admit I wish I was headed to the kitchen to make some bacon with a mushroom and cheese omelette and a frothy latte. But not today. I’ll be making some green juice, easy on the kale. Actually, I think I’ll leave kale out today.

Breakfast Juice: Spinach*, Romain Lettuce, Carrots*, Celery*, Tomatoes*, Green Apples*

*-organic

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

Spinach & Broccoli Salad with Honey Dijon Dressing

This salad is Flyp, the teenagers, worst nightmare come true but I love it. It gives a satisfying crunch, with a bit of tang from the dressing, it’s different than a typical salad and it’s full of flavour. Tonight it will compliment my baked chicken wings beautifully.

Ingredients For Salad
2 1/2 cups of broccoli florets cut very small. Rinsed.
2 cups of of baby spinach. Rinsed.
1 red pepper diced
3 tbsp of diced sweet onion, or purple onion. Adjust onion quantity to own liking
1/4 cup of sunflower seeds

Toss all ingredients from above into a big bowl and set aside. Make the dressing below.

Honey Dijon Dressing
1/3 cup of honey (I use local unpasteurized honey)
1/4 cup of Dijon mustard
4 tbsp Organic unpasteurized Apple Cider a Vinegar (more or less depending on preferred tang/taste)
3/4 cup of Extra Virgin Olive Oil
Cracked pepper to taste

Place all ingredients (except Olive Oil) in bowl in order listed. Whisk until well mixed. Add EV Olive Oil and whisk until creamy texture is achieved.

Pour 1/2 of the dressing over salad and mix evenly. Add more dressing according to preference. Sprinkle salad with some more sunflower seeds and refrigerate until ready to eat. Refrigerate left over dressing.

I like dried cranberries and raisins in this as well. Einstein doesn’t, so I leave out for him but I often add to mine. I’m sure slivered almonds would taste great too but we are a peanut and nut free home.

I hope you give it a try and I’m sure you’ll enjoy it.

Popeyes Twisted Spinach Salad

Popeye was definitely onto something when he liked spinach so much.  Thankfully we don’t have to eat it out of a can (gross)!

This salad holds its own all day, every day.  It’s a meal, or its a side dish.  It’s absolutely delicious is what I know for sure.

Check it out!!

Ingredients

3 cups of cleaned organic baby spinach

3 hard boiled organic eggs

Paper thin purple onion slivers – to your liking.  Onions are always a preference thing for me when it comes to recipes.

Real Bacon Bits (left over bacon from breakfast – takes discipline but you can do it)

Place spinach in a flat-ish bowl.  Cut up eggs and sprinkle on top of spinach.  Sprinkle with bacon bits.  Crack some fresh pepper over the top.

Are you looking to a tasty dressing to compliment this? Here you go..

Honey Dijon Dressing

1/3 cup of honey (I use local unpasteurized honey)

1/4 cup of Dijon mustard

1/3 Organic Unpasturized Apple Cider

1tbsp of Non-GMO reduced sodium soy sauce

1/3 – 1/2 cup cup of Extra Virgin Olive Oil (depends how much you’d like to yield)

A few cracks of fresh pepper

Place all ingredients (except Olive Oil) in bowl in order listed. Whisk until well mixed.  Add EV Olive Oil and whisk until creamy texture is achieved.

Drizzle over dressing when ready to eat.  Refrigerate left over dressing.

**Start with adding only 1/2 of the apple cider vinegar and taste.  Add more to your liking.  Some people don’t like the strong vinegar taste, others don’t mind.**

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.