Beef Kebabs
It is best to buy a grilling grade of steak for this and cut up at home.
Marinade:
3 T red wine vinegar
1.5 T olive oil
1t grainy mustard
1t dried basil
salt and pepper
Cut steaks into bite size chunks and place in marinade, then add cut up bell peppers in 1" square chunks. Let stand at room temp for 20-30 minutes. Scewer onto wooden scewers. Soaking while the beef marinates will help them from not burning.
They will only need a few minutes on the BBQ and dinner is served. Serve along with some crunchy bread and a green salad.
Monday, July 25, 2011
Wednesday, May 12, 2010
Pasta...15 minutes to heaven
Life has been so crazy busy in the past while that I have neglected my blog. I am hoping to somehow incorporate it into my new schedule. Today, I was inspired to get back at it as I had to share my most recent feat in the kitchen with you all. It was a Monday, home at 6:30 from kid’s activities, tired and hungry. I had an 8lb tray of tomatoes on the vine to use up - love having fresh tomato sauce on pasta...yum...I also had some proscuitto that needed to be used.
First, start your pasta water. Then in a deep skillet, stream about a Tbsp of EVOO, add 1/4 c. finely chopped red onion, while it softens chop 6-8 thin slices prosciutto, add to the onions along with 2 cloves minced garlic, while the mixture softens add 2 t. dry basil, 1/4 t. oregano, and generous amount of fresh ground pepper along with a dash of sea salt. Cut up 6-8 tomatoes add to the mixture and cook for about 10 minutes. Meanwhile cook a pound of whole wheat penne, remember to season the water before you add the noodles. Once your pasta is done steal a 1/2c. pasta water and add to the simmering sauce. Toss the pasta with 1t. butter, 1/2 t. seasoning salt, 1/2c. fresh ground parmesan. Once mixed add juice from the sauce to coat the pasta. Toss 1/4c. fresh chopped parsley into the sauce just before serving. To serve top noodles with sauce, more freshly grated parm and remaining parsley. Sit and enjoy!
Ingredient list below for quick reference:
1 T. EVOO
1/4 c. finely chopped red onion
6-8 thin slices proscuitto
2 cloves minced garlic
2 t. dry basil
1/4 t. oregano
6-8 tomatoes
1t. butter
1/2 t. seasoning salt
1/2c. fresh ground parmesan plus a bit for serving
1/4c. fresh chopped parsley plus a bit for serving
1 lb.whole wheat penne
First, start your pasta water. Then in a deep skillet, stream about a Tbsp of EVOO, add 1/4 c. finely chopped red onion, while it softens chop 6-8 thin slices prosciutto, add to the onions along with 2 cloves minced garlic, while the mixture softens add 2 t. dry basil, 1/4 t. oregano, and generous amount of fresh ground pepper along with a dash of sea salt. Cut up 6-8 tomatoes add to the mixture and cook for about 10 minutes. Meanwhile cook a pound of whole wheat penne, remember to season the water before you add the noodles. Once your pasta is done steal a 1/2c. pasta water and add to the simmering sauce. Toss the pasta with 1t. butter, 1/2 t. seasoning salt, 1/2c. fresh ground parmesan. Once mixed add juice from the sauce to coat the pasta. Toss 1/4c. fresh chopped parsley into the sauce just before serving. To serve top noodles with sauce, more freshly grated parm and remaining parsley. Sit and enjoy!
Ingredient list below for quick reference:
1 T. EVOO
1/4 c. finely chopped red onion
6-8 thin slices proscuitto
2 cloves minced garlic
2 t. dry basil
1/4 t. oregano
6-8 tomatoes
1t. butter
1/2 t. seasoning salt
1/2c. fresh ground parmesan plus a bit for serving
1/4c. fresh chopped parsley plus a bit for serving
1 lb.whole wheat penne
Friday, February 26, 2010
Chocolate Rocket is 11 today! Better make her homemade biscuits!
My Chocolate Labradour Retriever is celebrating her 11th birthday today. She is still has those crazy puppy like moments but most of the time we can see how the years have slowed her down. It is hard to believe how many years have passed since we brought home that little ball of brown fur. Birthdays at this point are a reminder that her time with us is limited, but a birthday means a party.
Ever since Lhasa was a puppy, her life has been about food! So, to fill her soft spot, my son and I made gourmet dog bones this afternoon. We also made cupcakes for the non-doggie guests. Tonight will be filled with balloons, candles, and singing to my children's delight.
Making doggie treats is a great way to get your kids in the kitchen. My friend Sue shared this recipe with me when my oldest was a toddler and we have been making them ever since. I hope you enjoy the recipe with your kids and dogs as much as we have.
Gourmet Dog Bones
1c. w/w flour
1/2c. white flour
3/4c. skim milk powder
1/2c. quick rolled oats
1/4c. cornmeal
1 t. sugar
1/3c. shortening
1 egg lightly beaten
1 bouillion packet or cube
1/2c. very hot water
Combine flours and dry ingredients, cut in shortening until mixture resembles coarse crumbs. Add egg. Dissolve bouillion in hot water. Add both to dry mixture and stir to moisten. Form dough in a ball and knead for a few minutes. Roll to 1/2" thickness and cut into dog bone shapes. Grease a microwave safe dish with evoo and cook on medium for about 5 minutes, flipping half way through. Bones should feel firm to the touch when done. Cool on a wire rack.
Serve with Love!
Ever since Lhasa was a puppy, her life has been about food! So, to fill her soft spot, my son and I made gourmet dog bones this afternoon. We also made cupcakes for the non-doggie guests. Tonight will be filled with balloons, candles, and singing to my children's delight.
Making doggie treats is a great way to get your kids in the kitchen. My friend Sue shared this recipe with me when my oldest was a toddler and we have been making them ever since. I hope you enjoy the recipe with your kids and dogs as much as we have.
Gourmet Dog Bones
1c. w/w flour
1/2c. white flour
3/4c. skim milk powder
1/2c. quick rolled oats
1/4c. cornmeal
1 t. sugar
1/3c. shortening
1 egg lightly beaten
1 bouillion packet or cube
1/2c. very hot water
Combine flours and dry ingredients, cut in shortening until mixture resembles coarse crumbs. Add egg. Dissolve bouillion in hot water. Add both to dry mixture and stir to moisten. Form dough in a ball and knead for a few minutes. Roll to 1/2" thickness and cut into dog bone shapes. Grease a microwave safe dish with evoo and cook on medium for about 5 minutes, flipping half way through. Bones should feel firm to the touch when done. Cool on a wire rack.
Serve with Love!
Sunday, December 20, 2009
Christmas Traditions
Christmas is a time for traditions with every household having a slightly different variation of how they celebrate the season. Kids thrive on tradition. I think it is like an unwritten piece of every family’s code of arms. Civilization and societies have changed a lot since the beginning of time but despite the distractions of our current world we all need to eat, drink, have shelter and be a part of something whether that means a nuclear family or any other possible combination of people who care for one another. Traditions give us a sense of that need to belong to something, and they warm our hearts when we take part in them. Familiarity in traditions is like HOME.
We have many traditions in our family and many of them happen around this time of year. I want to share one that our children covet - Santa Pancakes. Sounds goofy but the kids love them. This little novelty is anticipated for months prior to Christmas.
They are very simple to assemble. 1st make your favourite pancakes, build a hat out of strawberries, use 2 slices of banana and chocolate chips for the eyes then finish off with whip cream for a mustache, beard and hat trims. Finish off with a slice of strawberry for the mouth.
Hope you enjoy making these. Be careful though your kids might request them next year and before you know it, it might become one of your traditions too:)
We have many traditions in our family and many of them happen around this time of year. I want to share one that our children covet - Santa Pancakes. Sounds goofy but the kids love them. This little novelty is anticipated for months prior to Christmas.
They are very simple to assemble. 1st make your favourite pancakes, build a hat out of strawberries, use 2 slices of banana and chocolate chips for the eyes then finish off with whip cream for a mustache, beard and hat trims. Finish off with a slice of strawberry for the mouth.
Hope you enjoy making these. Be careful though your kids might request them next year and before you know it, it might become one of your traditions too:)
Monday, October 5, 2009
Baron o Beef Dinner with side for 4 for well under $10.00...Really...
No boxes here but with a little effort and planning ahead there are a number of really yummy meals you can prepare for no more than a little pocket change. We are strapped for time tonight but I can make this ahead and have it on the table in just minutes when we get home with a little help from my slow cooker.
I am using stew meat (1.5lb) in the slow cooker with water to come half way up the meat, add veg boullion cube or beef (what ever you have) and half an onion sliced on top of the meat. On high for 4-5 hours. I have set the bread machine with a whole wheat dough recipe, when I make the buns I'll let them rise then spray with a little evoo and sprinkle with dried onion flakes before baking. When the meat is ready, remove to cutting board and add alittle water to make a nice dipping sauce for your sammies. Assemble the onion and beef onto the rolls and serve with dipping sauce on the side.
Costs:
Beef stew meat (1.5 lb) $4.50
Bouillion cube $0.25
1/2 onion $0.25
Flour etc.. for buns less than $1.00
Add a side salad, or sliced veggies. If you wash and cut up yourself even for organic can run as little as $1.00-3.00.
I am using stew meat (1.5lb) in the slow cooker with water to come half way up the meat, add veg boullion cube or beef (what ever you have) and half an onion sliced on top of the meat. On high for 4-5 hours. I have set the bread machine with a whole wheat dough recipe, when I make the buns I'll let them rise then spray with a little evoo and sprinkle with dried onion flakes before baking. When the meat is ready, remove to cutting board and add alittle water to make a nice dipping sauce for your sammies. Assemble the onion and beef onto the rolls and serve with dipping sauce on the side.
Costs:
Beef stew meat (1.5 lb) $4.50
Bouillion cube $0.25
1/2 onion $0.25
Flour etc.. for buns less than $1.00
Add a side salad, or sliced veggies. If you wash and cut up yourself even for organic can run as little as $1.00-3.00.
Monday, September 21, 2009
Garden Bounty...Zucchini, Peppers, Tomatoes, Oh My...
With all that garden bounty and a tight time budget to the table what to do, what to do... I have a crisper, to my delight, filled with zucchini and peppers along with a garden brimming with grape tomatoes. The sky is the limit with the concoctions one might come up with this bounty on hand. Last night I had a bit of pesto to get used as well so I roasted up the veg to serve along with some pasta with a pesto cream sauce. You could change this up to use up what you have on hand but this is the one I came up with last night:
First - Roasted Veg :
1 yellow zucchini (1" diameter)
1 green zucchini (1")
1 ea. yellow, red and orange pepper
1 garlic head with top cut off
1T. dried basil
1t. dried oregano
generous sprinkle fresh ground pepper
In a glass baking dish toss with olive oil and roast at 450 for 20 minutes, toss add 2 c. grape tomatoes and roast another 20 minutes. When done pop garlic from cloves and mash, toss with veg.
Meanwhile: Cook whole wheat pasta of your choice - I like to use a Penne or tube pasta
Sauce:
In a saucepan melt 1/8 c. butter, and 1/8c. flour, add pepper and salt to taste. Stir for about a minute with wire whisk. Add 1-1/2c. milk simmer to thicken. Add 1/2 c. parmesan.
When everyone is ready: Toss pasta with 3T. pesto, then add cream sauce and about 1/2 veg (pureed if you like). Top with remaining veg.
Serve - yummy!
First - Roasted Veg :
1 yellow zucchini (1" diameter)
1 green zucchini (1")
1 ea. yellow, red and orange pepper
1 garlic head with top cut off
1T. dried basil
1t. dried oregano
generous sprinkle fresh ground pepper
In a glass baking dish toss with olive oil and roast at 450 for 20 minutes, toss add 2 c. grape tomatoes and roast another 20 minutes. When done pop garlic from cloves and mash, toss with veg.
Meanwhile: Cook whole wheat pasta of your choice - I like to use a Penne or tube pasta
Sauce:
In a saucepan melt 1/8 c. butter, and 1/8c. flour, add pepper and salt to taste. Stir for about a minute with wire whisk. Add 1-1/2c. milk simmer to thicken. Add 1/2 c. parmesan.
When everyone is ready: Toss pasta with 3T. pesto, then add cream sauce and about 1/2 veg (pureed if you like). Top with remaining veg.
Serve - yummy!
Thursday, September 3, 2009
Salt...more complicated than I first thought...
Salt, one of the four or for some five basic food taste sensations. Once I began researching salt I was amazed at some of the information I found. Salt really is an incredible resource with multiple chemical and physical properties making possible 14,000 known uses. It has been used since the day of the cave man and has enhanced the quality of our lives in more respects than our tastebuds. Once used by multiple civilizations as a currency, access to this common mineral has been the source of wars and revolutions.
Salt production globally was about 250 million tons in 2006 – only 5% foodgrade – with 6.78 billion people in the world that is an average of 5 g/person/day or 5000mg, frightening......given that the FDA recommends no more than 2400 mg with many other organizations advocating less than 1500 mg. Statistics show that average consumption by our neighbours to the south hovers about 4-6,000 mg/ day.
Contrary to popular opinion most of the salt you consume is not coming out of the shaker, or the grinder, it is part of many of the products we use on a day to day basis. Eating fast food is not the only way to OD although I was stunned to find that a Chicken Caesar salad from McDonalds packs over 1600mg of sodium more than double what you would get from a large fries.
I did a little hands on research in my pantry and there are some unlikely items that pack a nasty punch of sodium - for instance:
Organic chicken stock - 590mg per 1 cup
Organic Tomato Sauce - 280mg per 1/4 cup
Campbell's Chicken Noodle (not proud to have this in my pantry but yikes!)890mg per 1/2 cup
Dare Bear Paws - 2 cookies 240mg per 1pk of 2 cookies
Vector Cereal - 365mg per 1-1/4 cup serving
There are some options to tantalize your taste buds besides the run of the mill table salt. I have been using Sea Salt for years but have recently learned about Himalayan Salt. This salt prides itself on qualities including a high mineral content. Although it is touted for it's healing properties I could not find any substantiated claims to back that up as most sites with information are also selling the product. The claims include that the salt contains 84 trace elements and iron. I have heard that the taste is different and I am looking forward to trying it.
I do cook most of what my family eats from scratch, however I do often use canned veg and stocks. For now, I'll be checking the labels...
,
Salt production globally was about 250 million tons in 2006 – only 5% foodgrade – with 6.78 billion people in the world that is an average of 5 g/person/day or 5000mg, frightening......given that the FDA recommends no more than 2400 mg with many other organizations advocating less than 1500 mg. Statistics show that average consumption by our neighbours to the south hovers about 4-6,000 mg/ day.
Contrary to popular opinion most of the salt you consume is not coming out of the shaker, or the grinder, it is part of many of the products we use on a day to day basis. Eating fast food is not the only way to OD although I was stunned to find that a Chicken Caesar salad from McDonalds packs over 1600mg of sodium more than double what you would get from a large fries.
I did a little hands on research in my pantry and there are some unlikely items that pack a nasty punch of sodium - for instance:
Organic chicken stock - 590mg per 1 cup
Organic Tomato Sauce - 280mg per 1/4 cup
Campbell's Chicken Noodle (not proud to have this in my pantry but yikes!)890mg per 1/2 cup
Dare Bear Paws - 2 cookies 240mg per 1pk of 2 cookies
Vector Cereal - 365mg per 1-1/4 cup serving
There are some options to tantalize your taste buds besides the run of the mill table salt. I have been using Sea Salt for years but have recently learned about Himalayan Salt. This salt prides itself on qualities including a high mineral content. Although it is touted for it's healing properties I could not find any substantiated claims to back that up as most sites with information are also selling the product. The claims include that the salt contains 84 trace elements and iron. I have heard that the taste is different and I am looking forward to trying it.
I do cook most of what my family eats from scratch, however I do often use canned veg and stocks. For now, I'll be checking the labels...
,
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