tag:blogger.com,1999:blog-12662247624020212102009-01-01T22:58:08.111-06:00Jodynoreply@blogger.comBlogger89125tag:blogger.com,1999:blog-1266224762402021210.post-17713107405359003452009-01-01T16:40:00.003-06:002009-01-01T22:58:08.122-06:00

I promise that I'll goad Erin until she posts about the actual trifle but I had to post this video of the chilled and strained custard that was one of the tasty components. For hip and modern ladies like us, there just isn't that much call for a fine custard as there was in, say, our grandmothers' days but I have to confess that I'm developing a real appreciation for foods that require that I

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-26054938937084539852008-12-22T22:21:00.001-06:002008-12-22T23:52:03.827-06:00

... or, the Andy. I'm instituting this award because, well, face it, when you're cooking, sometimes shit happens. In this case, mid prep for that absolutely luscious rack of ribs the other night, my stove blew a fuse. This was the second time in two days that the burners blew a fuse, the first time was with a bright blue spark (I think I mentioned it in another post). As you can see from the

Jodynoreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-84302163684518227432008-12-21T22:08:00.005-06:002008-12-21T22:30:13.510-06:00

oh my god oh my god oh my god wee-est crockpot in the world. My only love. So excited. Can't even post properly. Ian and I were at SuperStore looking for a coffee maker and came upon this ----> I made...a scene. I love it so much but I dont know what to do with it! I don't have any slow cooker recipies...and even I did, this is a very small cPot! Any suggestions / helpful tips? ....EXCITED

ИНА~AK-47http://www.blogger.com/profile/12223594476623167277noreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-6113484393350466902008-12-21T08:37:00.002-06:002008-12-21T08:54:00.588-06:00

This is very good. You can make it de-alcoholised or high-octane, whatever your preference. I must admit, the recipe I have specifically calls for de-alcoholised wine, so I'm not sure what, if any changes you would have to make to the method.  You will need a large pot to make the recipe and heatproof vessels for serving and drinking. As well, a piece of cheesecloth and kitchen twine for a spice

Kristine Dyckhttp://www.blogger.com/profile/13961536768498765384noreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-76007947301204672062008-12-21T08:11:00.003-06:002008-12-21T08:55:07.724-06:00

(pronounced PAY-meea pee-PAR-KAW-koo) While rummaging around in my scraps of paper I call a recipe collection, I discovered some Finnish recipes myself and another member of a social committee prepared for a presentation about Finland to the Winnipeg Branch of the Royal Scottish Country Dance Society. Quite the multi-cultural post here. Regardless of nationality, the spices in this and other

Kristine Dyckhttp://www.blogger.com/profile/13961536768498765384noreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-41409202158725070802008-12-20T20:54:00.002-06:002008-12-20T21:12:18.445-06:00

Again, not what I had planned to make today but when I was talking to my most excellent butcher at Pal's, I noticed these little crown rack pork roasts. Basically, it was a crown roast, quartered. It even came with little paper hats for the ends of the ribs! (For lack of tape, I was not able to take a picture of the roast with the little paper hats *sad music*). Okay, I let it rest until it

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-87412353345032603332008-12-19T15:35:00.002-06:002008-12-20T14:13:03.284-06:00

I totally had something else planned to make today but this was a spur of the moment project with Meag. It's also part of another odyssey of mine: to rid my cupboard of cans of salmon. Somehow, I'd accumulated 15 cans of salmon (I swear I don't know how it happened, I don't actually remember buying even 1 can!) so I'm always on the lookout for things using cans of salmon. This recipe used 2 (

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-47419771744756620262008-12-19T15:34:00.004-06:002008-12-20T14:15:17.681-06:00

This was Meag's contribution to the meal and IMHO the high point. It's also from her cheapo cookbook. The funny part was when she was reading the ingredient list to me to check if we had everything. We did. It was just funny for some reason and we were both kind of giggling about it. I love my kitchen, even when I hate it. 1 1/2 c mayo 1 T finely chopped onion (we substituted an equal

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-42650892287655076632008-12-19T11:54:00.001-06:002008-12-20T14:10:35.927-06:00

I picked up a cookbook for Meag on the discount table at Coles (or something like that) a few Christmases ago. In my imaginary adopted family, a copy of Betty is included in every going-off-to-college care package (Doesn't that sound like a great tradition? I have the best imaginary relatives.). The recipe box doesn't change hands until I die. All other cookbooks are fair game however and I

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-56748493530810749732008-12-18T20:21:00.008-06:002008-12-18T23:10:08.972-06:00

I was on my way home from the grocery store with nothing to eat. Well, just ingredients. I had stopped for a little browse near the deli prepared meals but didn't really see anything that interesting plus I've been making a concerted effort to reacquaint myself with my kitchen. So, what I ended up doing was making a really simple bechemel sauce: 2 oz butter 3 T flour 2 c milk Mix the butter

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-42053376743350813022008-12-16T22:28:00.005-06:002008-12-16T22:40:42.267-06:00

This was one of my more colourful dinners ever. I simply sauteed some mushrooms, grape tomatoes, and garlic in olive oil and then served it with cheese tortellini. I think the blue Gatorade really pushed it over the top, colour-wise. In my defense, the Gatorade was free. I know, I know, a red Gatorade would have been more appropriate, but only the blue stuff was free.

Joehttp://www.blogger.com/profile/15251348529638446512noreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-20890754594813491482008-12-16T19:22:00.004-06:002008-12-16T22:05:15.817-06:00

Okay, this is another one from Life's On Fire: Cooking For The Rushed. I have to tell you, this is the cookbook that I pull out when I feel like I've been eating out too often. Her cookbooks are generally divided into weekly menus with shopping lists included. I think I've only once tried to follow a full week through but I've never made it a whole week. Not because of the food but because I

Jodynoreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-60197362964203679272008-12-16T06:05:00.004-06:002008-12-18T10:13:27.019-06:00

A recipe requested by Jody, and finally found in my pile of scraps of paper. In my family, this is always required when roast chicken or turkey is served for a family gathering. 4 cups tomato juice 1/3 cup chopped onion 1/4 cup chopped celery leaves 2 Tbsp brown sugar 1 tsp salt 2 small bay leaves 4 whole cloves 2 envelopes gelatin 3 Tbsp lemon juice 1 cup finely chopped celery - Mix 2 cups of

Kristine Dyckhttp://www.blogger.com/profile/13961536768498765384noreply@blogger.com3tag:blogger.com,1999:blog-1266224762402021210.post-90157599477326180692008-12-15T19:28:00.001-06:002008-12-16T20:03:59.157-06:00

This originally came from my Life's on Fire cookbook which is... well loved. The cover is falling off it's so well loved. The neat thing about her cookbooks is that she's incorporated a whole meal into the recipe so, at the end of it, you have the main, the sides, all of it. It's pretty cool because she's also flagged each of the components so that, if you're just wanting to make the main (as

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-51426682690171254192008-12-14T16:58:00.000-06:002008-12-15T17:15:16.724-06:00

I roasted a chicken last night (because isn't that where good gravies start, some sort of roast?). Mixed a whack of Epicure Herbes des Provence with butter and greased that little 4 pound bird up. I don't remember why but I decided to roast it breast side down and resting on a bed of carrots, celery and onion. Little salt, a little pepper and into the oven for a couple of hours. I even basted

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-11436339435895178902008-12-05T18:02:00.002-06:002008-12-08T16:42:52.958-06:00

I'm having serious difficulties with Blogger's image upload function so bear with me. I took this photo with my cell phone because I absolutely love this crockpot. This is a faux wood-paneled lovely from the church kitchen. If you are having difficulty in reading it, it's the "Canadianna [sic] Crockery Cooker by... (drumroll please) K-mart"!. I thought I would put up a recipe that has

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-27180380171802357532008-11-23T19:04:00.006-06:002008-11-23T19:56:19.709-06:00

Okay, this one came from a book that Erin got from the library (I think). I was really looking forward to this and the smell certainly made it worthwhile. It smelled so amazing and I was so hungry by the time that it was ready. I'm sorry to say that I was disappointed, I thought the chops seemed a little dry even though the sauce was too thin and it seemed like the sweet potatoes were kind of

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-13071665476413513122008-11-17T19:28:00.006-06:002008-11-17T19:49:01.463-06:00

So I took a book out of the library "Canada's best bread machine baking recipes" by Danna Washburn and Heather Butt. I've baked a few of the breads - I'll try and remember what I have made and post them. They have all been pretty good! 1.5 lb loaf 1 1/4 c water 1/4 c skim milk powder 1 1/4 tsp salt 2 Tbsp packed brown sugar 1 Tbsp molasses 2 Tbsp shortening 2 c whole wheat flour 1 c all purpose

Erinnoreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-62072094289455323222008-11-17T19:07:00.004-06:002008-11-17T19:50:55.895-06:00

I googled pomegrante muffin recipes and got one from thechubbypanda.com they are pretty tasty - I substituted orange juice for the grand marnier - they are really moist and would be great for breakfast. It says it makes 2 dozen - it is lying, I am waiting on the second batch, with just as much in the bowl as when I started!

Erinnoreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-42463280021939271902008-11-11T23:20:00.000-06:002008-11-12T23:42:01.729-06:00

Tried this one again... sort of. If the recipe looks familiar, it's because I made it with ham and pineapple before. This time it was leftover chicken and some other stuff. 1 1/2 c leftover chicken (was roasted with Hawaiian pink salt and herbes de Provence) 8 pieces of back bacon (on sale at Pal's doncha know) 1 chopped tomato Sprinkle these in the bottom of a greased pie plate. Mix

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-30404916408078744712008-11-03T18:49:00.005-06:002008-12-18T23:26:03.643-06:00

I've been eyeing this one since Joe's Mama gave me this recipe box. For those just tuning in, this recipe box is packed with cake recipes that her mama used in her many, many years as a professional cake decorator. Those are really cool. Joe's mama also included several recipes that are family (for "family" read "Joe's") favourites. So far Joe claims that this is comfort food that he doesn't

Jodynoreply@blogger.com1tag:blogger.com,1999:blog-1266224762402021210.post-71373575414453183032008-10-29T20:29:00.000-05:002008-10-31T21:37:21.616-05:00

This is another one of those Bisquick recipes. I liked it a lot and it was wicked easy. 1 1/2 c chopped ham 1 c well drained pineapple chunks 4 chopped green onions Sprinkle these in the bottom of a greased pie plate (I use a pretty big one, it might even make two small ones. Next time I'm going to try using my 4 large ramekins to make individual ones.) Mix together in a bowl: 1 c Bisquick 1

Jodynoreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-18607157492946329602008-10-12T22:47:00.001-05:002008-10-12T22:48:15.834-05:00

http://cakewrecks.blogspot.com/ I cried with laughter.

ИНА~AK-47http://www.blogger.com/profile/12223594476623167277noreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-40856582119207796882008-10-12T14:11:00.010-05:002008-10-12T14:47:18.143-05:00

On Friday, I tried cooking real risotto for the first time (not the quick 'N easy version I did earlier). While there are a few things I'll change next time, it turned out quite nicely. 2 cups Arborio rice 1 medium-sized onion, chopped Some mushrooms Some olive oil 1/2 cup white wine 4 cans of Campbell's condensed chicken broth. Shredded Parmesan cheese (I'm not sure how much; I just used up

Joehttp://www.blogger.com/profile/15251348529638446512noreply@blogger.com0tag:blogger.com,1999:blog-1266224762402021210.post-16060535321979813602008-10-08T12:54:00.002-05:002008-10-08T12:59:06.193-05:00

Why We Love Cheap Kitchen Tools I laughed while I read it and thought about my mom's Tupperware bowls (one with lid and one without) that are stacked with my newer bowls. The one that's missing the lid has hot burner marks on the bottom and is deep with steep sides. It's my go-to bowl and I think of her when I use it. What do you have in your cupboard just like it? K,J

Jodynoreply@blogger.com0