Hanging onto Summer

As we try to ward-off the inevitable season change, there is a way to keep a little summer with us all year round...preserving!

Join the vast growing preserving community. It's fun, easy and healthy and, you always have something delicious on hand. While you do have to set aside a bit of time to do the actual preserving, why not get a friend or two together and do it as a group thing? Host a "make and share" party!

Here's an easy recipe to make your own peach jam from pickyourown.org, a website that provides local listings of pick your own farms in numerous countries including Canada, United States, Australia and South Africa. They have great tips and you can always check to see what is growing seasonally in your area.

Of course while you are making your own preserves for yourself or as lovely gifts for all your friends and family, you have to look good doing it. We have a stunning apron called "Jars of Love" designed for the canner in you. It also has the cheeky message "well preserved" to be taken any which way you like :)

Enjoy!

 

Gonna Party Like it's 4711!!

Image from saynotes.com

The Lunar New Year is the most important of all the Chinese holidays. It starts this year on Sunday February 10th and lasts from the new moon to the full moon on the 25th. So there will be lots of celebrating and FOOD!!

This year is 4711 (or around there) and will be the year of the snake. As with every new year, a it's a time to reconcile and sincerely wish for peace and happiness to everyone.

Many of the traditional foods eaten at this time represent the hopes for the coming year. Here are a few:

Tangerines: A great gift to bring to someone as they are associated with good luck, having an abundance of happiness and prosperity. Get the big round ones and if possible, with the leaves still attached.

Spring Rolls: They look like little bars of gold and signify wealth. Try making your own gold bars of goodness with this recipe from Steamy Kitchen

Long Noodles: The noodles symbolize long life so the longer the noodle the better! Here's a recipe with the very tasty garlic chive and mushrooms.

Shitake Longevity Noodles

Ingredients:

• Dried, thin egg noodles
• 20 fresh shitake mushrooms, stemmed and sliced
• 1/4 cup of canola oil
• 1 inch of ginger thinly sliced
• 2 cloves of garlic, thinly sliced
• 1/2 cup of roughly chopped garlic chives
• 3 spring onions, sliced
• 1 Tbsp Chinese red vinegar
• 1 tsp of sesame oil
• 1 1/2 Tbsp of light soy sauce
• 1 Tbsp of oyster sauce
• 1 tsp cornstarch
• 1 cup of warm water
• Special equipment: A wok and chopsticks

Preparation:

1. Cook noodles in boiling water for 1 minute or until tender. Drain and set aside.
2. In a small bowl mix together the Chinese vinegar, sesame oil, soy sauce, oyster sauce and cornstarch. Mix well to combine sauce. Set aside.
3. Heat canola oil in a wok over a medium heat. Add the ginger and garlic and fry for 30 seconds. Next add the shitakes, garlic chives and spring onions. Fry for another 30 seconds then add the sauce. Stir well to combine then add 1 cup of warm water. Let the mixture bubble for about 2 minutes then add the cooked noodles.
4. Use chopsticks to toss the noodles in the wok. Toss them well to coat them in the sauce and mix through the mushrooms, chives and spring onions. Let the noodles cook for another minute or two and then serve.

Enjoy and we wish you happiness, health and prosperity for this Lunar New Year. Kung Hei Fat Choi!!

Quick and Easy Quinoa Tabbouleh Salad

I expect that this recipe I tore out from Chatelaine magazine is going to keep me fueled for the upcoming CGTA show (our big wholesale show). I love quinoa, it is chock full of protein and I need something that will be easy to pack and nibble on to keep myself fortified during the long hours at the booth. The best part is that this tasty recipe is not only healthy, but quick and cost effective too...Enjoy!

Quinoa-Tabbouleh Salad
Cooking time: 10 minutes  Preparation time: 10 minutes
Refrigeration Time: 60 minutes  Makes:  8 cups

Image: Roberto Caruso

 Ingredients

• 1-3/4 cups (425 mL) water
• 1 cup (250 mL) quinoa
• 1/4  English cucumber
• 2  tomatoes
• 1  green pepper
• 5  green onions
• 1  large bunch parsley
• 1/2 cup (125 mL) olive oil
• 1/4 cup (50 mL) lemon juice
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) chili powder

Instructions

• Pour water into a small saucepan and bring to a boil. Rinse quinoa with cold water several times. Drain and stir into boiling water with a pinch of salt. Reduce heat and simmer, covered, for 10 to 15 minutes, until all water is absorbed and quinoa grains are transparent.
• Meanwhile, dice cucumber, tomatoes and green pepper. Thinly slice green onions and finely chop parsley. In a bowl, whisk oil with lemon juice, salt and chili powder.
• Pour hot quinoa into oil mixture and toss well. Cool to room temperature. Toss with chopped vegetables and parsley. Refrigerate for 1 hour before serving.

Instant Status Upgrade

Are you always labelled a Microwave Maven rather than a Gourmet Goddess? There's nothing wrong with being a little challenged in the kitchen you know. Many a tasty birthday cake has been created from store bought cake mixes. All it takes is a little creativity and presentation to make something not quite from scratch special. No need to hang your head, dear Microwave Mavens, hold your heads high and rejoice in your other gifts!

If, however, you still dream of hearing people exclaiming over your kitchen prowess I have the solution. Go to Kitchen Stuff Plus and get yourself a kitchen blow torch and make creme brulee. I finally bought a blow torch and made this recipe from Canadian Living and it was a show stopper! I had no idea creme brulee was so simple, nor did I know that torching something could be so much fun! You can hang up your Microwave Maven aprons and graduate to Baking Beauty in an instant.

I can't wait to find more recipes that involve torching!

Whirlwind Times Call for Kale!

Wowsers! It has been crazy around here with the CGTA show in Toronto. Now I have one day off before heading to New York for more show craziness at NYIGF. My head is spinning but in a good way. It is always great to meet people and hear feedback about our work. Sometimes it can feel like I am working in a little apron bubble and laughing at my own jokes. It can leave a girl wondering if her new pithy taglines on her aprons are actually amusing or if she is just descending into apron overload madness. From the postive feedback I think I am still sane. Phew!

To keep me sane I decided to make a pickled kale salad. I have been eager to make it for a while and today seemed like the right day to do it. It is chock full of nutrition, just what I need before I am back to the crazy trade show diet that always seems to slide towards too much sugar.

photo: blog.recreativeworks.com

Sweet and Spicy Black Beans

You can never have enough easy bean recipes and variations of chili. This one is simple and delicious. Even a Microwave Maven who would rather open a can of pre-made chili can handle this one. (by the way, our Microwave Maven aprons are 15% off right now!) Grab your apron, serve these beans with with some brown rice and coleslaw or just a loaf of crusty bread and you are set. Yummy!

Zucchini Lunch

There comes a time in the summer when everyone with a vegetable garden gets overwhelmed with an overload of zucchini. There are only so many loaves of zucchini bread a person can bake. I am lucky enough to have great neighbours and friends with veggie gardens who pass me their bounty and I am extremely grateful. Nevertheless, I cringe when I receive yet another zucchini.Well I won't be cringing anymore! I saw this recipe for Roquefort zucchini and now I can't wait for some zucchini deliveries. In fact I don't think I can wait that long. I need to get some zucchinis pronto. The strong cheese with the mild zucchini seems like a dreamy combo. Add some crusty bread on the side and a glass of crisp white wine and you have a heavenly summer lunch.

(Photo: Poppytalk)

Deep South Slaw

The long weekend is coming! Hopefully there are barbeques galore lined up. I made a delicious Deep South Coleslaw from Vegetarian Times the other day that was creamy, crunchy and had a little spicy kick. Perfect for any Canada Day barbeque this weekend.

Rhubarb Strawberry Tarts

Recently I vowed that I was going to start eating healthier again. All the summer festivities and ice cream were starting to get to me. Then I saw local strawberries at the market (still so tiny and so sweet!) and a friend gave me rhubarb, right out of her garden and my resolve flew out the window. I had to make tarts. I used Lucy Waverman's mini galette recipe and they turned out yummy and juicy, tart and sweet. It's really like eating a fruit salad in a pastry bowl. That's super healthy, right?

Mexican Rice

I love a good Mexican feast with all the trimmings. It always reminds me of sunny days and lazy times on patios. A frosty Corona with lime or a margarita never hurts either. I found a recipe for Mexican rice here and it couldn't be easier, leaving time for another margarita and swinging in a hammock. I would serve it as a side, topped with chopped green onions and cilantro, or stuffed in a burrito with black beans and salsa. Yummy!

Frozen Grapes Covered in Yogurt

 (photo:Delighted Mama)

It really feels like summer has arrived and with it come thoughts of cool, summery snacks. If I could I would eat gelato every day, twice a day, but if I want to keep things a little healthier I need to find some healthy tasty alternatives. I love the look of these yogurt covered frozen grapes. I love popping grapes in the freezer in the summer, they are such a delightful snack but this recipe takes them to the next level of deliciousness. Yogurt and pistachio bits elevate them to candy status. Hello summer snack!

Healthy Craft Show Snack

I am loving my time at the One of a Kind Show! It is always a wild frenzy getting set up and I am pooped and in need of a massage and a night of bad television when it is over, but meeting my customers and hearing people giggle over the aprons makes it all worthwhile.

The other day my friend dropped off amazing bars to help keep my energy up. Knowing that it is very easy to overload on sugar during these shows (The shortbread! The chocolate bark!) my friend made sure to find a super healthy recipe that was delicious. She passed on the recipe so that I can share it for the next time you need a yummy boost, craft show or no craft show.

Healthy Craft Show Bars
The base: Mix 1/3 cup margarine, 1/2 cup brown sugar and 1/2 cup each of whole wheat flour and bran and press into a 9 inch (un-greased) square baking pan. Bake in 350 degree oven for about 10 minutes until it starts to pull away from the sides of the pan a little. Let it cool.

Topping: In a small saucepan melt 1/4 cup organic natural peanut butter, 1/4 cup brown sugar, 2tbsp margarine over low heat. Remove from heat and stir in 2 eggs, 1 cup rolled oats and 1/2 cup dried chopped fruit (my friend added dried mangoes and cranberries, so yummy).

Spread mixture over base and bake for 20 minutes. Let cool and cut into squares.

Protein Lunch

I felt like I really needed protein today. I think it is all the hustle and bustle of trying to prepare for The One of a Kind Craft Show. It can get a little overwhelming. It's not all fun and games and thinking of new sayings for my aprons to amuse myself. Organizing takes a lot of work, alas.

I know my accupunturist would wag her finger and tell me I need to eat more eggs. A hard boiled egg seems to be her solution to everything. The thing is, I am not a fan of eggs. I eat my required egg because the acupuncturist tells me so but I much prefer other sources of protein. Chickpeas for example. I love me some legumes. When I saw this recipe on Orangette, I knew I had found my power lunch. It couldn't be easier, with minimal ingredients and chock full of protein. With nary an egg in sight.

Glazed Lemon Cookies

The other day I was passing a fruit stand and noticed that they were selling packages of lemons for a mere buck! They must have been reaching the end of their shelf life but being a lover of all things citrus-y and tart I couldn't resist, knowing that I'd find a way to use them before they went moldy. Next thing you know I stumble upon a Martha Stewart recipe for glazed lemon cookies. It was obviously a sign. They will be the perfect fresh treat to enjoy now that spring is in the air.

Happy St.Patrick's Day!

Hope you are wearing something green and enjoying the spring-like weather. It has been kind of misty all day which makes it feel more like we are on the Emerald Isle. Good to know our Toronto weather is getting in the spirit of things as well.

To get in the mood I will sip a wheat grass smoothie. It's green! It's healthy! No hangover! Perhaps to round things out I will also make this Ale-braised Cabbage with Leeks from Vegetarian Times magazine. I think I will feel a lot better the morning after if I ingest my ale with some cabbage rather than downing pint after pint.

However you are spending this St.Paddy's Day, hope it's a good one!

(photo: Vegetarian Times)

Chocolate Bar Coffee Cake

Anyone who knows me knows that I have never met a coffee cake I didn't like. Partly it is because I associate coffee cake with old school visiting - the idea that someone would drop by in the middle of the afternoon for a cup of coffee and a gab session. I love the idea of sitting around with a girlfriend, a cup of something warm and a piece of crumbly cake in front of us. It conjures up images of effortless lazy days, something that is hard to do in our overly scheduled, multi-tasking lifestyles.

With that in mind I decided to bake a coffee cake and and invite a friend over. I used a recipe from my beloved Bite Me cookbook by Julie Albert and Lisa Gnat. It is one of those magical cookbooks where everything turns out - no adjustments necessary. Everything is yummy on the first try.

Chocolate Bar Coffee Cake (How can you go wrong with a name like that?!)
from Bite Me, by Julie Albert and Lisa Gnat

• In a food processor combine 1 cup sugar, 6 tbsp margarine, 2 eggs and 1 tsp vanilla. Process for 2 minutes.
• Mix 1 cup sour cream with 1 tsp baking soda and let it sit for 30 seconds (the sour cream gets all bubbly, very neat!) Then add it to the food processor and mix 3 seconds.
• Add 1 1/3 cup flour and 11/2 tsp baking powder to the mix and pulse until the flour disappears.
• Pour half the batter into a 9 inch square baking pan coated with cooking spray. Cover with half of a topping made with 2 cups chopped chocolate (I used a mix of milk and semi sweet chocolate) 1 cup brown sugar, 2 tbsp cocoa and 1 tbsp cinnamon. (I also added some coconut just because I had a handful to use up)
• Top with remaining batter and then remaining topping.
• Bake for 45 minutes in a 350 degree oven.

Pat yourself on the back for being a Baking Beauty and wait for a friend to come for a visit.

Minestrone Soup

I had a craving for hearty, soothing, stick to your ribs kind of soup. I saw this recipe for Minestrone soup in Vegetarian Times and it sounded heavenly. I love the addition of sun-dried tomatoes. They make anything better in my book and give things a wee kick in the pants. This soup is a hands down winner and is gluten and dairy free, although I have to admit that a little grated Parmesan would go nicely on top.

Happy World Nutella Day

Sunday, February 5th is World Nutella Day, the day to raise your spoon and honour this most noble of spreads. I am nuts about Nutella. My favourite is a classic Nutella crepe. Heaven. I am willing to expand my horizons, however, and the wise organizers of this auspicious day have amassed a roundup of Nutella recipes (700 of them!). Time to celebrate and get chocolatey!

Creamy Butternut Squash Stew

Yesterday was the first day of the Toronto Gift Show. It was great to see my booth neighbours again and it was a good day. By the time I got home, however, I was spent. I was so happy that I'd made a delicious butternut squash and tofu stew beforehand. It is from the Vegetarian Times website, was the easiest thing to throw together and like most stews, seemed to get better the next days as the flavours melded. Pulsing the corn in the food processor made a creamy, vegan base. The whole thing was mellow an sweet and soothing. A perfect cozy meal to come home to after a long day of water and Luna bars. I'm going to eat it again tonight.

Happy National Popcorn Day

Who knew, right? I think there is a day for everything now. I for one am happy to celebrate the golden kernel. I am a big fan. My Golden Globes popcorn was delicious, I gobbled up my creations in no time but knowing that today is a day celebrating popcorn I have no choice but to make some more. Perhaps today it will be peanut butter popcorn (put peanut butter on anything and I am going to like it) or classic caramel corn.