Sunday, September 25, 2011

Breakfast Potatoes

My husband made these for breakfast the other day and they were delicious!  They are easily the best breakfast potatoes I have had. 

- 4-5 medium potatoes, diced
- 2 tbsp butter
- 1 green onion, sliced
- 6 pieces of Lilydale Turkey Bacon (or regular bacon), chopped
- 1/2 cup cheddar cheese, shredded


Boil potatoes in a medium saucepan until they are al dente (cooked, but firm), approximately 8-10 minutes.  Strain.

Preheat a frying pan over medium-high heat.  Melt butter and add onions and bacon to frying pan.  Add potatoes, and fry until golden brown, about 5-10 minutes.  Add cheese and fry for additional minute.


Sunday, September 18, 2011

Banana Bread

The addition of yogurt to the batter makes for a rich, moist banana bread. 

- 1/2 cup butter
- 1 cup raw sugar (or granulated)
- 2 large eggs
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mashed, ripe bananas
- 1/2 cup plain greek yogurt
- 2 tsp vanilla
- 3/4 cup chopped walnuts

Preheat oven to 350 degrees.  Butter a 9x3x5 inch loaf pan; set aside.  Cream butter and sugar until light and fluffy.  Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt.  Add to the butter mixture, and mix until just combined.  Add bananas, yogurt, and vanilla; mix to combine.  Stir in nuts, and pour into a prepared pan.

Bake until a cake tester inserted into the centre of the cake comes out clean, about 1 hour, 20 minutes.


Sunday, September 11, 2011

Kale Chips

I've always wanted to try kale chips, so when I saw bunches for sale at my local farmers market, I jumped at the chance to try it.   I wasn't really sure what to expect.  Generally when any type of leafy vegetable gets warm, it wilts.  I was pleasantly surprised when the kale did in fact crisp up in the oven almost immediately.  While these don't hold a candle to starch based chips, they were a good snack to fulfill my craving for something crunchy/salty.

- 1 bunch kale
- 1 tsp olive oil*
- sprinkle of course salt

* the olive oil amount depends entirely on how big your bunch of kale is.  I coat it as little as possible - just enough so it doesn't stick to the pan and so crisps up nicely. 


Preheat oven to 350 degrees.  Wash kale and pat dry.  Break kale leafs into bite sized pieces.  Toss with olive oil and salt, then spread kale out in a single layer onto a baking sheet (I like to line mine with parchment paper first but it's not necessary).

Bake in pre-heated oven for approximately 10-15 minutes until kale is crispy and edges are slightly brown.  I usually check it once about half way through and move around the pieces to ensure they cook evenly. 


Sunday, September 4, 2011

Carrot Soup

This is a great soup for fall.  It's has a rich, velvety texture you will be sure to enjoy.

- 1 tsp butter
- 1 tsp olive oil
- 4 large carrots, peeled and cut into disks
- 1 medium potato, peeled & diced
- 1/2 small sweet onion, minced
- 1 L of vegetable broth


Heat a frying pan over medium heat.  Melt butter and add olive oil into pan.  Add carrots, potato, and onion and cook about half through. Add vegetable broth and cook until carrots are soft.  Transfer soup into a blender and blend until smooth and creamy.

Serve with a swirl of cream and a sprig of fresh dill.


- Nutritional Info (1/4 recipe) -
Calories - 130   Fat - 5     Carbs - 6     Protein - 1    Fibre - 1

Sunday, August 28, 2011


My husband and I made this recipe together this weekend and liked it so much we ate it two nights in a row!  It goes great either with pita chips, or as a sauce for another one of our favourites, chicken souvlaki. 
- 1 cucumber
- 1 cup plain greek yogurt
- 4 tbsp fresh dill
- 5 garlic cloves
- 3 tbsp olive oil


Peel cucumber and cut into quarters.  Cut each piece into quarters again, and run through a food processor.

Strain cucumber mixture through a cheesecloth until only pulp remains.   It is important to strain as much juice as absolute possible out of the cucumber to ensure the tzatziki is the right consistency.

Put pulp back in food processor.

Add yogurt to food processor and blend.  Add remaining ingredients and process until smooth.

Transfer to a bowl or jar and let rest in fridge for at least an hour before serving. 


Nutritional Info [1 tbsp]
Calories - 15   Fat - 1    Carbs - 1     Protein - 1     Iron - 0    Fibre - 0

Sunday, August 21, 2011

Chicken Fried Rice

I've been making this recipe ever since I was a teenager.  I used to make large batches and freeze leftovers for a future meals. 


  • 1.5 cups of your favourite rice (dry)
  • 4 small chicken breasts
  • 1/2 medium sweet onion, diced
  • 2 eggs
  • 1 cup frozen peas
  • 2 tbsp sesame oil
  • 4 tbsp soya sauce
  • 1 tsp worchesire sauce


Cook rice as per instructions.  Set aside.

Cut chicken into very small pieces.  

Fry in a large wok preheated over medium heat until chicken is cooked through. 

Add onions and 1 tbsp sesame oil, sautéing the onions until tender.  

Add peas and fry until warm.

Make a space in the centre of frying pan and scramble eggs, one at a time, incorporating into the rest of the mixture.

Add cooked rice and 1 more tbsp sesame oil and 4 tbsp soya sauce.  Turn heat to high and fry for 5 minutes.  Be sure to flip the rice often so not to burn the bottom.

Add more soya sauce/sesame oil to taste. 


Sunday, August 14, 2011

Strawberry Jam

Recently my good friend Holly and I (along with her 2 month old son Jonas) went to a local U-Pick farm.


We ended up picking nearly 24 lbs of fresh strawberries.

We each took 5 lbs to eat/freeze and used the rest to make 30 jars of jam and 2 pies.

It was our first time making jam unassisted (although I did make a quick SOS call to my Gramma to ask about Paraffin wax, which Grampa graciously sent a picture of so I could find it easily in the store).  

This recipe makes 8 cups of jam.  We filled 8-250 ml jars of jam per recipe.


- 4 1/2 cups of strawberries*
- 1 box pectin crystals (we used Certo)
- 1 tsp butter
- 7 cups sugar

* We also threw in some fresh rhubarb into a few batches, it turned out awesome!  We used about 1 cup rhubarb and 3 1/2 cups strawberries instead.

You will also need

- Jars for jam equal to approximately 2 l (2,000 ml)
- paraffin wax (only if you don't have proper seals and canning jars, ie are using recycled jars).


The jars should be warm when you pour the jam into them.  Some people like to boil the jars first.  Being the modern cooks that we are, we ran the jars through the dishwasher's 15 minute rinse cycle while we were making the jam.  Whatever you choose to do, be sure that you dry the jars well before using.

Rinse the strawberries and cut into halves (or quarters, depending on the size of your strawberries).

In a large bowl, mash strawberries using a potato masher.  How well you mash them depends on how chunky you like your jam.

In a large pan, stir together fruit, pectin crystals, and butter.  Bring to a rolling boil over high heat.

Add sugar and bring mixture back to a boil, stirring constantly.

While mixture is still hot, pour into warm jars and seal.  Be sure to keep the seal and rim of the jar completely dry or it won't seal properly.

You should hear the seals "pop" about 30 minutes or so after you seal the jars.

If you don't have canning jars with proper sealing lids (ie you are using recycled containers, etc.), melt some paraffin wax and pour a layer onto the top of each jar to seal.


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