In My Kitchen October 2017

Fall is in full swing, but we have had a very unusually warm sunny fall and no complaints! I will take every last ounce of sunshine I can get because winters here are long and cold. And on a warm fall day we enjoyed a tropical creamsicle smoothie.

Because of the warm weather we have been continually harvesting bumper crops of raspberries from our garden.

In my kitchen are oatcakes for snacks


Porridge for breakfast



Some favourite treats from the British, Scottish and Irish store.

We made these little pizza bites for the lunchbox

Not in my kitchen, but after a long never ending hike we enjoyed poutine


It is Thanksgiving in Canada, and since it is warm we tried pumpkin pie ice cream

Evie loves Walker’s steak and onion crisps, but we can’t get them in Canada anymore because there is real beef drippings in them. Apparently that is not allowed to be imported into Canada due to mad cow or something like that. We saw these at our grocery store and decided to try. Doesn’t taste like the other ones but they are good and the potatoes and really good. We are definitely going to try the other flavours too

And a cake that my brother brought for dessert

The “In My Kitchen” monthly theme host is Sherry, from sherryspickings.blogspot.ie If you would like to know what is happening in other kitchens or join IMK head over to Sherry’s blog and check out all the other IMK participants and join in.

 

Advertisements

School Lunch Pizza Bites

The school year has just started and I am already sick of packing lunches! I always see amazing looking lunches on Pinterest that I would like to pack but who has the time and those containers! I went looking for some of those nice compartmentalized (is that even a word) containers and they are pricey. They were ranging from CDN$45-80. Oh Mylanta, I will need a second job! I can’t comit to just one container and those are so expensive. Can you sense my angst here? 

Anyway, on to the post. After perusing Pinterest for a few hours, I mean minutes, I came across these little pizzas that looked like faeries made them. This is it, my lunch saver.

We used:

1 tube pilsbury pizza dough

1 stick small pepperoni 

1 small can pizza sauce (for dipping)

Preheat oven to 350F.

We used a small round cookie cutter to make little dough circles just a little larger than he diameter of the pepperoni.



Place dough circles on a lightly greased baking sheet and press the pepperoni into the dough.Bake for 10 mins on 350F.




And here is a lunch all ready to go, note the absence of cool container. I will comit to a cool container soon.

There are good. Of course you can use cheese or anything that your child likes on the dough. This took minutes and she can’t wait to have lunch.

Roasted Almond Pumpkin Seed Butter


We always make homemade peanut butter and it was the easiest thing ever. I really like almond butter, so had to give that a try too. It was just as easy and turned out really good.

 I took a couple of large handfuls (about 1 cup) of raw almonds and one handful (about 1/2cup) of raw pumpkins seeds and roasted them for a few minutes in a 350F oven. Shake them around a bit and watch them carefully or they will burn! To make it easier you can just buy them already roasted. When you take them out you will hear the pumpkins seeds cracking and popping.

Let those cool a bit, just to room temperature. Put all of those into a food processor.  


While blending drizzle in some avocado oil, or any flavour neutral cooking oil. Only 2-3 tbsp. Blend until smooth, drizzling in a little more oil as needed.

Drizzle in a tablespoon or two of honey, to taste and a generous pinch of salt.


Blend until smooth


Place in a jar and keep in fridge

We like it on toast or apple slices

In My Kitchen August 2017

We only have a few things in our home kitchen this month. We left to fly to Newfoundland on August 5th, but there is a little peak into our Newfoundland kitchen as well. We have been updating our Instagram page regularly while on vacation, if you want to see more you can check that out.

Bruschetta

Flatbreads, you may have seen this on our Instagram page

A Big Mary


I went cod jigging with my Dad


We caught a few and are having fish and chips for dinner tonight


Even got close to some feeding humpbacks

Always need some chocolate in the kitchen

The “In My Kitchen” monthly theme host is Sherry, from sherryspickings.blogspot.ie If you would like to know what is happening in other kitchens or join IMK head over to Sherry’s blog and check out all the other IMK participants and join in.

 

Chicken pesto flatbreads with arugula salad

This looks fancy but really is very easy, fast and delicious. Perfect for busy summer days!

I used prepared flatbreads and brushed with olive oil, add small dallops of pesto all over, added cut up cooked chicken breast (vegetarian option-leave out chicken) and topped with crumbled goat cheese. Then bake this in 425 degree Fahrenheit oven for 5 minutes.


Take out and top with arugula (dressed with balsamic vinaigrette) top with a few cherry or grape tomato halves. Drizzle with balsamic glaze. That’s it, quick, fancy and delicious. Just pop open a nice bottle of wine et voila!

In My Kitchen July 2017

July! Summer is in full swing, though it hasn’t really felt that way. We have had a lot of rain and it hasn’t been very warm either. I hope that means we will have a long warm fall. Please gods let it mean that.

We did a little travelling, close to home these past couple of weekends, so I have a peek into my home kitchen and travel kitchen as well.

If you follow us on Instagram @cookswithevie you would have already seen some of what we have been up to. We have been eating a lot too!

Made lilac water, very fancy

Used up some of our chive blossoms to make chive blossom vinegar 

Very rough looking calzones

And pizza

More of my fave cheese

This is Evie’s treat. She likes it straight up on tortilla chips. She doesn’t get that it is for putting on other food. Her aunt let her try it on a tortilla and now that is how she wants it, 😂 

Raspberry pie

And a little walk rewarded us with some wild strawberries, so tiny and so sweet 

And a chocolate fondue 

Night #2 a marshmallow roast, we made s’mores 

The first radish from the garden patch

If you like something, just order a case…I love this coffee

And found these beautiful dates, have a stock of those too. Awesome stuffed with almond butter.




The “In My Kitchen” monthly theme host is Sherry, from sherryspickings.blogspot.ie If you would like to know what is happening in other kitchens or join IMK head over to Sherry’s blog and check out all the other IMK participants and join in.

Chive Blossom Vinegar

Chives are the easiest home garden herb to grow and they come back every year without fail. They taste great and also bloom into lovely little purple blossoms. It is these lovely little Lorax style blossoms that we use to make this garlicky flavoured vinegar.


Snip just the blooms from the chives wash and thoroughly dry. I washed and then patted dry with a paper towel, then lay out on a dry paper towel for a few hours until totally dry.  Put cleaned blossoms in a clean dry mason jar.



Cover with vinegar of your choice. I used apple cider vinegar, that was all I had at the time, but I think white wine vinegar or champagne vinegar would be really nice too.

Press blossoms down with a spoon to submerge and make sure they get covered in vinegar.
Place the lid on the jar and store in a dark cupboard for about two weeks.


After two weeks you have this pinkish purple liquid, when you take the lid off it will smell like garlic chives. It does smell really good! Strain vinegar through a cheese cloth into a clean dry bottle or jar.

Use in favourite salad dressings, vinaigrette or any recipe where you would use vinegar.

Now go grow some chives!