Good morning fellow Edmontonians!
I am finally on the mend, and am beginning to show life again. As is our wonderful city. It truly is spring! You wanna know how I know? My ceiling is leaking… A LOT! I came home to a shower in my dinning room one day this week, and I felt the need to share some photos.
Yes, this is my beautiful Garneau Home. I love the kitchen, and thank God it doesn’t leak in there! It’s enough to have fear that the roof will cave in in two rooms… Sheesh! Thank God it’s almost fully spring, and my Landlord will get the roof fixed once and for all!
Anyway, on to the recipe. Stir fry has been a staple food of mine for years. It’s such a versatile meal! You can add any protein, any vegetable, and any sauce. It’s the perfect meal for a “cleaning out the fridge” kind of evening. I love stir fry! This time, I decided to spice up my regular stir fry by adding curry paste and using wild rice from Eat Local First’s Good Food Box. This was good stir fry!!
I began by cooking up a bit of the curry paste with a teeny bit of cooking oil, to bring out the flavour.
For the rice, I used Wild rice from MoNa foods, which I got from the good people at Eat Local First’s Good Food Box. This rice was awesome! It was hearty and filling. It added a lot to a regular stir fry. Warning though, it took a long time to cook. You should begin by making the rice (something that I didn’t think of until the end…)
Pretty Isn’t it?
Of course, we made too much. It is a curse of mine. I always make too much rice/pasta. Oh well! Leftovers!
Ta da! Delicious Stir fry! Enjoy!
Jacquie’s Tasty Stir Fry
For the sauce:
1 Tablespoon of curry paste
1 Tablespoon of peanut butter
1Tablespoon of Teriyaki Sauce
1 Tablespoon Low sodium soy sauce
1 Tablespoon Hoisin Sauce
For the stir fry filling:
1 steak, marinated overnight in soy sauce in the fridge
1 orange bell pepper
8 small mushrooms
10 fresh green beans from the Farmer’s Market. (hmm)
1 cup wild rice
For the sauce, heat and cook the curry paste with a tiny bit of cooking oil, until you can smell the flavors being let loose. Then add the rest of the ingredients to make the sauce, cook together until well combined.
Slice up the steak and let brown (don’t forget to flip them), until cooked to desired tenderness. Add the veggies and cook until just crispy.
Cook wild rice as per instructions on the package. Make sure to give yourself extra time to cook rice! Takes almost an hour to cook fully!!
Another sick day gives me more time to post old entries on the ol’ blog. and watch a lot of TV. (I think I watched almost 6 hrs of TV today. Whoa!)
I made these on the weekend for Justin and I. They were a nice take on the classic breakfast staple of bacon and eggs.
First things first, cut out a toast circle using a cookie cutter (or in our case, a shot class), for the cup base.
Then place the toast bits in the bottom of a muffin tin.
Fry up some bacon in a pan until its still soft, then line the cups with the bacon strips.
Crack eggs into the middle of the cups. You can season with salt, pepper and whichever seasoning you like (we left it plain and it was still delicious!)
Tada!! These are a genius easy breakfast creation! Enjoy!
As you can tell, Justin liked them quite a bit as well! 🙂
Jacquie’s Tasty Bacon and Egg Cups (Courtesy of Kirbie’s Cravings)
- 4 slices of bacon 2 slices of bread 4 eggs salt and pepper to taste
Using the top of a round glass that has an opening slightly bigger than a muffin mold, about 3.5 inches, cut circles from bread. You should be able to cut two circles per slice of bread.
Grease four muffin molds. Place the bread on the bottom of each muffin mold. Preheat the oven to 400F.
Cook bacon slices in a pan about 3 minutes or until halfway cooked. Place bacon slices around the edges of the muffin tin. To help them stay, you might want to tuck the ends underneath the slices of bread.
Crack an egg and put in the middle of each muffin mold. You may want to leave out some of the egg white so that the yolk doesn’t overcook while waiting for the egg white to cook.
Place muffin molds in the oven and cook for about 12-15 minutes until eggs are cooked to your liking and bacon is crisp. I like to leave the egg yolk a little runny.
Use a knife around the edges to help lift cups from the muffin mold. Season with salt and pepper and serve while hot.
I’m taking a sick day today because my throat is all scratchy and I feel like I will soon loose my voice. Blah, stupid March… But it’s ok because it gives me a chance to catch up on my blogging!
Oh Aussie Chicken… I think I’ve found another one of those recipes that I will add to my repertoire of awesome, delicious recipes! It’s basically honey mustard chicken, with some tasty extras…
I used local Alberta honey. Now I have to say this about honey: I normally have an intense hatred for the substance. It’s sticky, sickeningly sweet, it’s got a goopy texture. All around, I’ve never found honey appealing. This may also have stemmed from working in a tea house for two years, where, if you drop a teaspoon of honey on any work surface, a half hour later its in your hair and on the bottom of your shoe… I digress… This honey is worth the sticky goopy mess! It’s tasty and sweet, but not too sweet. Its also not pasteurized, leaving tasty little honey kernels in the silky liquid. I like this honey, enough so to get over my intense dislike for the stuff, and to use it in this delicious recipe!
This is what the base looked like before I whisked it. It’s equal parts mustard and honey, to 1/2 a part mayonnaise. I also sprinkled a bit of garlic in there for added flavor. hmm, garlic…
Tada! Whisked, perfect sauce. Make sure to make a lot. You’ll want leftovers.
We embellished on the recipe a bit, and added bacon and mushrooms to the chicken. Trust me, the extra effort is worth it.
First things first! Spray your chicken pan. Then lay the chicken down in thin strips, and add a layer of sauce.
Then cover it with strips of Bacon.
Then cover it with mushrooms.
Then sprinkle it with cheese.
Then add even more sauce! hmm!
Bake for a half hour – 45 mins on 350. Serve right away!
Hmm, was this ever good? Wow. I think I’ll make it again this week!
Jacquie’s Aussie Chicken (Courtesy of Frugal Girl)
4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness (I just sliced mine in half to make cutlets)
2 teaspoons seasoning salt
Sauce (I halve the sauce, but if you really love honey mustard, you might not want to halve it!)
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
6 slices bacon, cut in half
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
3. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. Saute the mushrooms in the same skillet until tender; set aside.
4. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear (if you use thin cutlets, they’ll already be cooked through, so you just need to bake them for 5 minutes, or until the cheese is melted). Serve with the reserved honey mustard sauce.
We used the leftover sauce as salad dressing. Whoa. I think I need to go and make some more right about now…
I’ve finally decided that it was high time that I make my own granola bars. I love the idea of having a ready-to-go bar packed with energy boosting proteins and grains, but I really don’t like the cardboard processed taste of store bought granola bars. So, when I stumbled across this recipe featuring Julie Van Rosendaal’s (From dinner with Julie) thick and chewy granola bars. They just looked so good that I had to make them! And what a better activity to do when you’re two-year-old niece comes over on a Saturday afternoon? (I apologize in advance for the dis-coordinated photo sequence. It’s a little tough to snap photos while a little monkey is running around! 🙂
Roxie was my little helper. She also got to lick a lot of spoons…
As the base that held the granola bars together, I used two local ingredients: pure, unpasturized unfiltered, locally produced raw honey, and Mighty Trio Organic‘s locally produced organic canola oil. I also used peanut butter. Really, these are truly amazing bars.
I know, the base doesn’t look too pretty, but trust me, it tasted amazing!!
By the end, all the ingredients looked golden and crisp and amazing!
This makes for a perfect grab-and-go snack, without all the cradboardy taste.
Jacquie’s Tasty Thick and Chewy Granola Bars (Courtesy of Julie Van Rosendaal and SwerveCalgary)
Homemade granola bars can be customized to suit your taste with any kind of nuts, seeds and dried fruit (chopped dark chocolate or chocolate chips can also be added). If you’re sending the bars to a nut-free school, replace the nuts with more seeds or dried fruit. If you don’t have oat flour, make some by pulsing oats in a food processor until powdery, or try substituting brown rice or quinoa flour. Wrap cooled bars individually and stash them in a jar on the countertop to grab and go.
- 1 3/4 cups oats (quick-cooking or old-fashioned), barley flakes, or a combination
- 1/3 cup packed brown sugar
- 1/3 cup oat flour (I used whole wheat flour)
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup chopped nuts, such as walnuts, pecans, almonds and cashews
- 1 cup chopped dried fruit, such as apricots, raisins and dried cranberries (I used local dried fruit from Steve and Dan’s)
- 1/2 cup seeds, such as sesame, sunflower, green pumpkin and flax
- 1/3 cup canola oil
- 1/3 cup peanut butter, golden pea butter or another nut butter (try almond or cashew)
- 1/3 cup liquid honey, maple syrup or golden syrup
- 1 large egg
- 2 tsp vanilla
1) Preheat the oven to 350°F and spray an 8” x 8” pan with non-stick spray.
2) In a large bowl, stir together the oats, brown sugar, oat flour, salt and cinnamon. Stir in the nuts, dried fruit and seeds.
3) In a small bowl, whisk together the canola oil, peanut butter, honey, egg and vanilla. Add to the dry ingredients and stir until well blended and crumbly. Press firmly into the prepared pan.
4) Bake for 25-30 minutes, until set and golden around the edges. Cool completely in the pan on a wire rack before cutting into squares or bars.
Whoa. This is epic.
The minute I read my emails on Monday morning, I signed my mom and I up. A whole day of hands-on local foodieness? Yes PLEASE! I am excited beyond words, and really think you should all take the chance to participate in this awesome experience!
This is how the day is going to look like:
Pick one from each of the following sessions:
10:00 a.m. – 11:00 a.m.
Smoky Valley Goat Cheese Tasting
Artisan Sausage Making (hands on)
Apple Pie and Pastry Making 101 (hands on)
11:15 a.m. – 12:15 p.m.
enSante Fruit Wine Tasting
Top 10 Edible Plans with in the City Limits
A World Tour of Coffee
Pasta Making (hands on)
1:15 p.m. – 2:15 p.m.
Making Goat Cheese Brie (demonstration)
Artisan Sausage Making (hands on)
Apple Pie and Pastry Making 101 (hands on)
2:30 p.m. – 3:30 p.m.
Eating and Drinking with Mary Bailey
Making a Personal Connection to Your Food Source
Home Brewing Coffee Techniques
Slow Rise Pizza Dough
There will also be opening and closing keynote sessions on urban gardening and urban homesteading, respectively.
What the day looks like:
· Saturday, April 30: 8:30 a.m. to 5:00 p.m.
· Continental Breakfast followed by the morning keynote speaker
· Two morning break out sessions
· A charcuterie and cheesetasting lunch with artisan breads
· Two afternoon break out sessions
· Closing session followed by a “wine” down
When: Saturday, April 30, 2011, 8:30 a.m. to 5:00 p.m.
Where: Enterprise Square, 10230 Jasper Avenue
Cost: $90 to $125
Register at: http://www.eatalberta.ca/
Seriously. You should go. I wouldn’t miss this for the world!