In My Kitchen June 2016

Just a quick peek this month.  Evie has been busy in the kitchen, I have been busy with other things.  She is crazy about the book Eggs Over Evie and has made a few recipes that are featured in the book.  She made her first omelette!

These are spicy molasses cookies

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Lemon Poppy Seed PancakesIMG_6538

Chocolate Chip Pecan Coconut Cookies (made by Evie)

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A large mushroom omelette (made by Evie)IMG_6570

 

Teeny Tiny carrot cakeIMG_6596

Ice cold cream sodaIMG_6612

I hope you enjoyed your visit and I hope you come back soon.  Thank you Maureen at The Orgasmic Chef!

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Fettucini Carbonara

IMG_6500This was the chosen birthday dinner by my husband, and I knew his answer before I asked the question. The recipe that I usually go to is from the America’s Test Kitchen Family Cookbook.  But I had recently bookmarked Pioneer Woman’s post for this one and decided to give it a try and I think we liked it better.  We adapted it slightly as I have a big bag of frozen green chickpeas that I got at Costco so I used those instead of frozen peas. It was really good, silky smooth and delicious.  I will definitely make it again.

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In My Kitchen January 2016

The holidays are over and a new year is beginning.  I like this transition and like to spend it quietly.  There is also a transition in the IMK, now gathering at Maureen’s.  I just saw her bread pudding made from banana bread and it looks amazing!

Here is a little peek into my kitchen since our last IMK post.

Leftovers of candied pecans, though we keep adding then atop salads so they will be all gone soon.

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Three wines from Newfoundland

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Some new small Kilner jars for small amounts of things needing keeping

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chocolate pretzel bites, cookie dough truffles and spritz cookies

Shortbreads

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Royal Canadian Rum Salami.  We just discovered this after my brother brought some over, it is very good.

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This blend of whiskey and maple syrup is also very good, served just over ice.  We tried it first last year on a trip to Mont Tremblant and liked it, then found it at the LCBO just a few days ago.

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I have a few things under the tree that haven’t made it to the kitchen yet.  I will save those for February.  Now I have to get that tree taken down and all of those decorations packed up. Ugh!

 

In My Kitchen December 2015

December post, that came up really fast.  I wrote in November that hopefully the December post would have lots of Christmas baking.  Nope failed that one.  I have not baked one single Christmas cookie.

This will be the last post hosted by the lovely Celia of Fig Jam and Lime Cordial  .  Thank you to Celia for hosting these every month and bringing such a nice supportive community together.  Don’t forget if you want to participate you must post and let Celia know before the 10th.  Our new host will be Maureen at The Orgasmic Chef.  I look forward to meeting up in your kitchen Maureen.

In my kitchen is an Advent calendar, which some of you saw in an earlier post last week.

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In my kitchen is an Advent candle.

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In my kitchen window is Snoopy and Woodstock

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In my kitchen is a treat from Uncle Tatsu’s, a Japanese cheesecake, it was soooo good

in my kitchen is some saltine toffee (post to follow);

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and a cranberry orange loaf (post to follow);

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A cookie press, hopefully to assist with the making of some cookies soon;

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Belgian dark chocolate;

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trail mix;

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and a gingerbread house, Santa and chef will not go to the dark side.

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Merry Christmas to all! If you do not celebrate Christmas I hope that you have a wonderful and relaxing end to the year.

See you in January at Maureen’s!

 

Kale & Pumpkin Salad with Candied Pecans and Shallot Dressing

Cranberries, goat cheese and pecans, oh my!  I found this recipe originally on Pinterest and it looked so good I had to try it.  I think I may have tweaked it slightly but it was so long ago I honestly can’t remember.

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The candied pecans were amazing.  So easy to make and they were delicious on the salad and on their own.  I am going to make some more for Christmas snacking.

Here is the link to the website Heather Christo where I found the original recipe.  I have to say thank you to this lady for the recipe for both the salad and the pecans, they are keepers!  I basically recap her recipe here, but for the details and the pecan recipe visit her site.

This was a large bunch of curly kale (6-8 cups), washed, dried and chopped.  I diced (bite sized pieces) and roasted a small pumpkin sprinkled with a little salt and pepper (it was a pie pumpkin), and Evie made the shallot dressing by whisking together a finely minced shallot, 1tbsp Dijon mustard and 1/4 cup of each olive oil and red wine vinegar and a pinch of salt and pepper to taste.

The recipe for the pecans can be found on Heather’s link.  I halved the recipe because I didn’t have that many pecans.  But it is sooo worth it to make the full batch.

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Then I tossed the kale with the dressing, arranged crumbled goat cheese, cranberries, roasted pumpkin and pecans over the top.  It was amazing, one of the best salads that I have ever had and it looked so pretty too.  Perfect for the holidays.

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Advent Calendar

Tomorrow is December 1st!  We have been planning for Advent for a little while now, to make our own homemade advent calendar.  There are many commercial calendars, some just cheap and some very expensive.  Anyway this one isn’t expensive and it isn’t disposable either, we will use it every year and as Evie gets older I can easily tailor what goes into it.

(picture below by Evie)

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I had planned to get this ready and posted before the last hours before the start of Advent, but there is still time.  The kids won’t care if you are a day or two late, they will be so excited for this.

Also doesn’t have to include treats or presents, but maybe a “fortune” type note, or the name of a book to read.  Whatever works for your family.

FYI- This is not an affiliate post, we just used this stuff because it is what worked for us, we were not compensated in any way. We went to Michael’s, in the area where they have the cheap bins and got the little burlap sacks (2 for $1.50), little decorative clothespins (8/$1.50), tags (16pkg for $1.50), baking twine (large spool for $3), the 3M hooks I had on hand and I just had to buy some replacement adhesives.  The treats/small gifts for the bags I got at a few different places, mostly Bulk Barn since I could buy exactly  the amount I needed.  I won’t say anything else about that part since Evie is helping and she cannot know what her advent treats are.

The tags were blank, we just wrote the numbers in marker.  There were 16 in the package so we wrote on both sides of some.

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The twine we put on the wall with the 3M hooks, like a clothesline at child height, and attached the numbered tags to the sacks and then pinned them to the line.

We are doing a week at a time, so there are the first 7 days!  We will just switch out the tags next week.  It really was very simple and it turned out well.   She will be very excited to get up tomorrow to see what is in the first sack.  She also has a little envelope from Mass on Sunday which has actions that she will do for everyday of Advent to remember why we are having Christmas.  That sermon talked about that even though the Grinch stole the feast and all the presents all of the Who’s in Whoville still had Christmas.  I can honestly say that is the first time ever that I have been to a church service involving How the Grinch Stole Christmas, it was very well done.

Let the countdown begin!

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Butternut Squash Soup

It is Thanksgiving in Canada today so we get a day off!  And I so needed it.

We had apur turkey donner and pumpkin pie with gingerbread cookies yesterday.  Today we are going to make turkey sandwiches and pack them up with our leftover gingerbread cookies and go for a nice fall hike and have lunch outside.

Here is a great fall soup that we made last week.  We make it every fall it is very good and makes a big pot so you get leftovers too.

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You will need:

1/2 cup butter

1 large onion, diced

1 med carrot diced

1 stalk celery diced

1 sweet potato peeled and diced

1lb butternut squash peeled and diced

4 cloves garlic, peeled and halved

3 TBSP brown sugar

pinch nutmeg

8 cup chicken stock

3 sprigs fresh thyme, 1 sprig parsley and 1 bay leaf tied together (you could just add dried herbs if you don’t have fresh)

salt and pepper to taste

1/3 cup whipping cream

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Melt butter in a large pot and add onion, carrot and celery.  Cook until softened.

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Add sweet potato, squash, garlic, brown sugar and nutmeg.

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Cook gently, stirring often for about 10 minutes.

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Add stock, herbs and a little salt and pepper

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Bring to boil cover and simmer for about 30 minutes or until vegetable are tender.

Remove fresh herb stalks and bay leaf if you used those.

Puree soup and add cream.

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Steamy lens!

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Enjoy with crusty bread or baguette.  Pairs well with a dry cider or nice white wine.

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Happy Thanksgiving!