Sweet on You

Snow in Niagara Falls

2012-01-25T10:29:00.003-05:00

"Happy White Wednesday"........ Today I'm sharing some "white" snow or I should say ice in Niagara Falls. You have to see it in person it looks amazing. This year there is not too much snow, I guess due to Global warming........Sometimes when there is fresh snow and it's clinging to the branches and rocks the whole place look like you are in an Ice World, so beautiful with the sparkling ice.

These pictures were taken on the Rainbow Bridge crossing the border into Niagara Falls on the Canadian side. The right side is the Canadian side....there is a lot more to see on that side. Not because I'm Canadian but trust me there is way lots to do and see.

The left is the USA side.

See the people on that bridge.....they must be brave because it is absolutely freezing standing there with the wind blowing and minus temperatures.

I'm linking to.......... /http://fadedcharmcottage.blogspot.com/ for White Wednesday.

Turkish Blue Eyes Pt. 2

2012-01-22T10:20:00.004-05:00

This week I'm doing Part 2 on the Turkish BLUE Evil eyes for BLUE MONDAY.

An assortment of Turkish BLUE Evil eyes........here you can see different colours. But the BLUE ones are everyone's favoutite.

These BLUE Evil Eyes can be bought in separate beads and made into bracelets, necklaces etc........

My Sister in Law shopping.

Little stores all filled up to the brim with the Turkish BLUE eyes.

BLUE evil eye wagon wheel......

This is just one of the places that make those BLUE Evil Eyes.

Such a hard and tedious job producing these BLUE Evil Eyes.

"WISHING TREE"....beautiful BLUE sky.

This is a tree outside a village where girls come and make a wish and hang a BLUE Evil Eye.

Hoping that she will find 'love and marriage.'

Thanks for stopping by.........

Today I'm linking to

BLUE MONDAYS.

Romantic Home

Show and Tell Saturday

Carrot Fritters

2012-01-19T10:40:00.004-05:00

"CARROT FRITTERS"

I personally am not a fan of 'raw' carrots. When they come around the veggie and dip tray I pass them over........but bake them, roast them stick them in a casserole I love them. Weird as it sounds. This is my favourite fritter, these carrot ones. They are so delicious that you just can't eat one. I know, I know fried foods are a 'NO NO ' now a days, but if you eat in moderation it's all right. Well...that's what Dr. Oz always said and the good Dr. knows well I guess.

Carrot Fritters

(source; my good friend gave me this recipe.)

2 cups carrots, finely grated

1 onion, grated

1 green scallion, chopped finely

2 eggs, beaten lightly

1/2 cup bread crumbs (I use the Italian seasoned ones)

1/2 tsp. cumin (optional) OR 1/2 tsp. dry thyme (optional)

3 Tbsp. chopped fresh parsley

1 Tbsp. salt to taste

1/4 teaspoon black pepper

Oil for frying (I use canola oil)

In a large bowl, mix all the ingredients together until well mixed. (I like to use my hands).

Make about 13 to 15 flat, round, fritters from the mixture, about 1 cm thick. I used my medium ice cream scoop.

In a pan heat oil, enough so that it comes half way up the carrot fritters.

Fry fritters until golden brown, on both sides. About 2 to 4 minutes on each side. We like ours more cripsier.

Put on to paper towels to absorb the excess oil.

We like to serve ours with a dollop of yogurt or some prefer sour cream or just plain.
Also any kind of herb can be added to taste.

Sauteing away.

Ready to munch on.......

Thanks for stopping by:

Linking to

'FOODIE FRIDAY"

http://gratefulprayerthankfulheart.blogspot.com

Turkish Blue Evil Eye

2012-01-16T09:38:00.000-05:00

Turkish Blue Evil Eye

I took this picture a few years ago at a Fair......

When I first got married to my husband and he took me to Turkey to visit his Family about 24 years ago.......he did not warn me about these Blue Evil Eyes. They are everywhere and on everything. This was the first time I had ever seen them. Anywhere we went to visit all his friends would give me some bracelets or dishes or mugs with that Blue Evil Eye. After I learned the meaning of it .... I felt so relieved that nobody could have an evil eye for me. :-)

Now it has become like an obsession.........I have hundreds of jewelry items that I have collected. Well most times anywhere I go and if someone likes it I just give it to them....I only have a few hundred at home . Really it started out as I would go to Turkey and when I visited any bazaar or shopping mall or any tourist area they were selling them bracelets or necklaces or mugs, plates, etc........so naturally I would buy them. They are dirt cheap........so in the end when I came home and unpacked I noticed I had a lot of them. Just didn't pay attention when purchasing them I thought this one is pretty, etc., etc., Then when my husband's sister visits she also stocks me up on them......You are probably thinking that my house is covered in them.....well not really I have them all boxed. But I do wear my necklaces and bracelets sometimes and I do use the mugs and some plates and I also have some towels and sheets and a small area rug.

My husband laughs......he said I have more then any Turk he knows. He's always telling me go on Ebay with my vast collection.....hey I'm a collector. Maybe one day I will part with some of them.

The Turkish Evil Eye Pendant or theNazar Boncugu, which literally means the "evil eye bead",is actually a stone bead, which is worn to protect oneself from evillooks. The stone is an amalgamation of molten glass, iron, copper,water and salt. This particular combination of minerals and metals isbelieved to provide a shield from the forces of evil....the old saying said.

So the idea is to protect yourself,your house, your office or the beloved ones.

If you want to use it in your houseyou should hang it in the entrance of the house, so any visitor willsee it. If you want to wear, the most common one is a small amuletthat can be hanged on your cloth, your bag, your wrist or your neck.

The evil eye pendant is attached toanything and everything that, it is felt, will attract envy andgreed. Thus, you will find a Turkish man attaching the evil eyependant in front of his house or office, hanging it from the neck ofhis newborn child, or his farm animals and even on his newly acquiredmachinery.

Bracelets.

A wall hanging.

Magnet from the city of Bodrum.

Thanks for stopping by today I'm linking to;

Blue Mondays

24th Wedding Anniversary

2012-01-15T09:48:00.002-05:00

HAPPY 24th WEDDING ANNIVERSARY!!!!!

This is us 24 years ago...where have all the years gone. It seems like yesterday we just met. Wow, that was some hairdo I had.

Well we met and got married 2 months later......no long engagements here. The celebration still continues. It gets better each year. Last night we went out for our Anniversary dinner......with our daughter. Even though she's 22 we always have taken her with us. I feel weird if she doesn't come.

When I was a lil' kid my Grandfather (RIP) had a farm in the Niagara Region.......and he use to tell me that not to go beyond the tall trees behind the grape vineyard because a Turk on a horse would catch me......well little did he know but a Turk did catch me 25 years later. Just 10 days before I met my husband my Grandfather passed away. Only if he knew..... :-( I think he said that because the Turkish Ottoman Empire use to attack the Ukrainian Cossacks and his ancestor's were from that area......and would steal the girls on their horses. Especially the blonde ones......but I'm a brunette. So maybe I would have been left behind....hehehe.

Today my dear husband will buy me my favourite vanilla cake from the local supermarket. It is my all time favourite dessert in the world.........I have to be careful b/c I can devour the whole cake myself. :-) I have that cake every yaer for every occassion since I was lil' and had those kiddie birthday parties.

Thanks for stopping by.

21 Days to a New You

2012-01-13T11:55:00.000-05:00

Do you have the winter'blahs'........have to stay indoors because of the cold, etc......

Well I found something that I might and try and follow, well I did say I might try. It's not always easy some days to follow anything really.

"21 Days to a New You"

Do just one little thing each day, and we guarantee you’ll feel healthier, happier and ready for anything. Time to make every day count — and then some!
Source; Chatelaine Magazine...by Madeline Cravit; Consulting wellness coach Joy McCarthy

Day 1: Spice up the morning Drink hot water with freshly squeezed lemon juice (hello, vitamin C!) and a dash of cayenne first thing. This body-alkalizing trick balances pH levels to kick-start the day.
Day 2: Cleanse your kitchen Purge anything in your pantry that’s expired or really old (yes, that means rarely used spices). Then replenish dry goods with the healthiest options: brown or wild rice, quinoa, whole-grain or spelt pasta and dried beans. Do the same thing with your freezer.
Day 3: Think about food No problemo, right? But we mean really think about it. Take one meal and eat with awareness: Shut down your computer, switch off the TV and savour every bite. Bonus: Not only will you enjoy food more, your digestion will improve and you’ll be less likely to overeat.
Day 4: Say Ommmm Meditation clears your mind and reduces anxiety and stress. Start simple: Close your eyes and take 10 deep belly breaths right now. Try to make each inhale and exhale longer than the last one. Focus on the sound of your breathing and be present in that moment. There — you just meditated!
Day 5: Stand tall Good posture boosts confidence, makes you appear more powerful and increases your tolerance for pain, reports a recent North American study. Plus, it’s so easy: chin up, shoulders back and you’re good to go!.
Day 6: Shrug it off Live guilt-free today — beating yourself up about little things only leads to stress and self-defeat. No, we’re not suggesting you start living in denial (of those three doughnuts you ate this morning), but notice that when you allow yourself to enjoy small indulgences it’s easier to feel more satisfied and content.
Day 7: Eat a better brekkie You’ve heard it before: Your morning meal is the most important one of the day — so make the most of it! And that means including a lean protein along with your complex carbs and fruit. This balanced approach will give you more energy for the day. It also takes more time to digest, so you’ll feel full longer. Here are a few ways to make sure you get that essential protein: a poached egg, cottage cheese with fruit or some natural peanut butter on toast.
Day 8: Take comfort in carbs We mean it! Comfort food doesn’t have to be unhealthy. Complex carbs are satisfying and they help keep your blood sugar stable. Replace refined carbs like white sandwich bread or pasta with nutrient-dense whole grains, sweet potatoes and brown rice.
Day 9: Walk the block It’s that simple. Just five minutes of outdoor activity boosts self-esteem, happiness and your heart. And the benefits add up, so the more mini walks you do, the better you’ll feel. Try this tonight: Instead of giving in to the munchies, go for a stroll.
Day 10: Put on a fresh face Take time to wash your skin clean of makeup and environmental aggressors, like pollution, that can cause premature wrinkles. Pamper yourself before bed with a mini facial: Chill a damp washcloth in the freezer for a few minutes, then place it over your entire face to reduce puffy eyes, close pores and invigorate circulation.
Day 11: Start snacking Eating between meals tames hunger without ruining your appetite. Just beware the call of the vending machine — and the three o’clock Doritos binge. Stock the fridge or cupboard at work with healthy nibbles like plain yogurt, pre-cut veggies and fruit, small pieces of dark chocolate (one at a time) and tons of nuts. Then when you feel like munching, you can easily grab something without having to think twice.

Day 12: Get naked Stand in front of a mirror and admire yourself from nose to toes. Skip the critical commentary and concentrate on the good. Loving your body more means you’ll take better care of it.
Day 13: Stretch it out Spend a few minutes stretching out the sore spots. Whether you do it first thing, after a workout or just before bed, stretching helps lengthen and strengthen muscles, which increases your flexibility and improves your posture. Plus, it’s so relaxing.
Day 14: Try a new sleep strategy Take five minutes to empty your mind of the events of the day and banish unnecessary thoughts. Place your hand on your belly to check that you’re breathing deeply. Indulge in the peace and quiet and in taking the time for you. Before long, you’ll drift off to sleep.
Day 15: Just soak Instead of a 10-minute shower, make time for 20 minutes in the tub. Light some candles, use bath salts, oils or bubbles, and let your mind wander until you’re pruney. Exfoliate your dry winter skin (don’t forget your feet!) and moisturize from head to toe.
Day 16: Edit your friends Spend more time with people who inspire you, admire you — or challenge you. By consciously being around individuals who support you and make you feel good, you’ll naturally wean yourself of negative relationships that drain you..
Day 17: Go green New Canadian research suggests that you can lower your heart-disease risk with lots of fruits and veggies, especially those leafy greens. Instead of the usual suspects like spinach, try something adventurous like kale. This superfood is packed with vitamins A and K and is a great source of fibre and vitamin C. Use it in salad or add it to a smoothie, soup or pasta dish. Or, for the healthiest snack ever, make kale chips: Tear leaves into pieces. Toss with a little olive oil and salt. Spread on a cookie sheet. Bake at 350F for 15 min, or until edges are brown.

Day 18: Reward yourself Plan one thing that you can’t wait to do. Whether it’s coffee with a friend, a romantic dinner date or an afternoon with your kids, enjoying face time with the people you care about is a must for your health and happiness. Bonus: Having something to look forward to is also a great way to stay motivated through the week.
Day 19: Kick caffeine to the curb Cut back on coffee — and on pop: They only dehydrate you by making you use the ladies’ room more often. If you’re craving soda and your energy feels low, try water mixed with an electrolyte or vitamin powder. With coffee, gradually downsize your portion size. If you normally go for extra-large, switch to large, then eventually to medium. We promise you won’t even notice the difference, but your body will.

Day 20: Turn your lights down low, way low
Why not go to bed 30 minutes earlier and avoid using bright gadgets one hour before turning in? The disruptive light from a TV or computer screen before sleep can be too stimulating for your nervous system and might prevent you from reaching deep sleep. Protect the quality of your sleep even more by replacing all the bulbs in your bedroom lamps with low-watt incandescent bulbs.
Day 21: Make up a mantra Here’s ours: It’s a new day and it’s going to be a great one. A positive affirmation first thing will start you off in the right direction. Try writing down a goal or personal mantra and keeping it beside your bed — that way you can read it first thing in the morning.

Thanks for stopping by........

.

Rings

2012-01-09T00:29:00.002-05:00

Different 'blue' stones in the rings.

Linking to ; http://smilingsally.blogspot.com/

PIROSHKI

2012-01-05T09:45:00.001-05:00

I made these 'piroshki' this year for Ukrainian Christmas Eve dinner (Jan. 6th) with potatoes and the other one I did with cabbage....the traditional ones for this Christmas Eve dinner. Well I did make a couple of dozen with feta cheese, dill and parsley for my husband, which he devoured in one evening. It took up a whole days work about 8 hours. I made over 140 of them...and let me tell you they will be gone after dinner. It was hard because I had to do them myself.......even though my husband washed the dishes and cleaned the kitchen for me. It was very exhausting. First the dough had to rise for 1 1/2 hours then kneaded and left to rise another 1 1/2 hours. I did manage to make the filling the day before, otherwise I would have been there longer. I will post the recipe later .....and try and get down the measurements as I do this by memory like my family did. You know what I mean a lil' of this and a li' of that and a pinch of that??????

I remember my Grandma whipping these up and she would tell me stories when she was a lil' girl in the Ukraine how her Grandma would make these....about a few hundred. But in the old days they baked them in their big outdoor ovens. Then when she passed on my Mom and Aunt would whip these up and I always helped trying to piece them together........this year my daughter couldn't help as she was busy with school in her last year for her degree.

A common variety of "piroshki" are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour.....or they can be fried. They may contain sweet-based fillings such as stewed or fresh fruit (apples, cherries, apricots, etc), jam, or cottage cheese; a vegetable filling (mashed potatoes, mushrooms, onions and egg, cabbage); or meat.

Here are my 'piroshki' frying away.

These are my potato stuffed "piroshki".

Ukrainian Christmas Carollers.

Cabbage stuffed "piroshki."

I lined these "piroshki" in rows standing up so they won't get squished.

Thanks for stopping by........

Coconut Pecan Pound Cake

2011-12-27T05:29:00.000-05:00

I made this cake for Christmas........I normally don't make pound cakes for Christmas but when I was watching The Chew (my favourite daytime show) I knew I had to bake this cake. They were gobbling it down and saying how absolutely delicious this was....and trust me it is.

It is crusty on the outside with the syrup that gets carmelized and crunchy and soft inside. You can really taste the coconut and then sometimes in a bite a piece of pecan.....yummm.

Coconut Pecan Pound Cake

(Source; Daphne Oz of The Chew)

Batter:

4 eggs
2 cups sugar
2 sticks butter
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup buttermilk (I used lowfat)
1 cup flaked coconut, unsweetened
1 cup pecan pieces (or chopped)
1 tsp vanilla extract

Glaze:

1/2 c water
2 Tbsp butter
1 cup sugar
1/2 tsp vanilla extract

Prehat oven to 350 degrees. Grease and flour bundt or other pan.
In a large bowl, combine eggs, sugar and butter and beat with an electrical mixer until light and fluffy, approximately 3 minutes.
In a separate bowl, combine flour, baking powder and salt.
Add dry ingredients alternately with buttermilk in three parts to batter, mix gently until just moistened.
Stir in coconut and pecans.
Pour batter into cake pan, bake for 60 minutes, or until knife inserted in the center comes out clean.
Five minutes before cake is finished baking, make the glaze.

Combine water, butter and sugar in a saucepan and bring to a boil.
Reduce heat, stir well and cook for 5 additional minutes. Remove from heat, and stir in the vanilla extract.
Slowly pour half of the syrup over the cake, invert cake onto serving plate.
Pour remaining syrup over the top and sides.
Can dust top with confectioner's sugar or serve as is - let it sit for at least 10 minutes, serve warm!!

Thanks for stopping by.........

Rainbow Cupcakes

2011-11-24T09:42:00.000-05:00

These cupcakes I made for my daughter's 22nd Birthday......cupcakes are her favourite.

After flipping around some cookbooks and clicking around a couple of Web sites......I decided to do a rainbow effect after remembering that I made her a cake something like this when she was a lil' kid.

We were out of town for her birthday for a few days......well it was only to Niagara Falls, NY. The shopping there is great with all those bargains........we are only 1 hour away so why not? We treated her to whatever she wanted to buy........and had her birthday dinner at her favourite places like The Cheesecake Factory and Chipolte (which this place we have here in Toronto).

The next day being extremely tired and exhausted form a '3' day shopping marathon we were having her family birthday dinner so I didn't have too much time to prepare......... I know I should have been better prepared before we left so I whipped these up for her. Well they were the hit of the party for dessert. I guess some of them don't bake but they couldn't figure out how I got the colours in there.

...........This was a very easy dessert I bought store bought (Betty Crocker) cake mix for the cupcakes. (Duncan Hines) whipped frosting and Wilton's Gel's for food colouring. Divided the batter up and then layered it back onto the cupcake batter...and we have the cupcakes. Baked whatever the instructions were on the box and my daughter wanted to decorate these herself......of course she put an unwrapped Hershey Kiss on top. This was an easy peasy cupcake to make.

Thanks for stopping by.......and I hope you all had a great Thanksgiving!

Linking to Foodie Fridays

Cabbage Rolls

2011-11-04T15:43:00.000-04:00

CABBAGE ROLLS..........

Thanks for stopping by.

Today Im linking to;

designsbygollum.blogspot.com

Roasted Butternut Squash

2011-10-30T15:09:00.000-04:00

The other day it was a beautiful sunny cool and crisp Saturday so my husband and I ventured to the Farmer's Market. It was the second last week before it closes for the winter........I will sadly miss it. Now I'll have to get veggies and fruit from the large supermarket chains....and their 'stuff' tastse like plastic and has no taste. But what can we do, winter is settling in.

They had the most beautiful 'Butternut Squash" at this lil' farmer's table........you get 2 large ones for 2 bucks........so I got some. Now I can do a roasted butternut squash and a soup for later.

This recipe for Roasted Butternut Squash is one of the easiest to do...have never met anyone who din't like it.
I often hear people say these are very hard to cut........well firstly you need a good sharp knife and keep the blade not pointing at you....and a good peeler. Usually my husband does the cutting and peeling but he was out so I did it myself....and let me tell you it was a workout, but I kept that blade not pointing at me.

Maple Roasted Butternut Squash

1 butternut squash (about 2 - 21/2 lbs)
1/4 cup pure maple syrup
4 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter (or more)
olive oil to grease baking sheet

Preheat oven to 400 degrees.

With Olive oil lightly brush a baking sheet.

Peel and seed the squash and cut it up into 3/4 - 1" cubes.
Put the cubed butternut squash on the baking sheet and drizzle on the pure maple syrup.

Sprinkle on the brown sugar, cinnamon and nutmeg.

Toss it all together and lay out the butternut squash cubes so they're in one layer and dot with butter.

Bake for about 30 mins. or til' the butternut squash becomes tender and golden brown, tossing once during baking...........being careful not too mush them up.

ENJOY!!!!!

Thanks for stopping by.........

Pumpkins

2011-10-27T00:12:00.000-04:00

I'm linking to;

http://asoutherndaydreamer.blogspot.com/

Hershey Chocolate.......

2011-10-26T23:55:00.000-04:00

I love chocolate......so today I thought I would show my most favourite spot in Niagara Falls, Ontario.

The Hershey Chocolate store, with the biggest Chocolate Bar and Hershey Kisses around.

Today I'm linking to;

http://asoutherndaydreamer.blogspot.com/

Black Bean Cakes

2011-10-26T10:13:00.001-04:00

I got this Black Bean Cake recipe from one of my foodie friends Diane on a foodie board. She always had amazing recipes.

Sometimes we just don't want to eat meat...meat all the time so this is one way of getting some good protein.

I've served these for appetizer's before but had to make them smaller and then had salsa and or guacamole on the side. They have always been a hit and the platter is left clean. For ourselves we just like to have some buttered rice on the side with some veggies for a dinner....or we have even made burgers with them and just use your imagination for fixin's. this is one of my daughter jackie's favourite.......which surprised me because she's a straight chicken and rice eater.

We love Black Bean Cakes at my house..........I usually make a double batch and then freeze some for later. They are packed with tons of protein so if in a hurry and no time to cook they are great defrosted out of the freezer for a nice dinner or lunch. My favourite is that for a party they can be made ahead and then I flash freeze them for the day of the party.

I use an ice cream scoop..........I have three sizes and it depends on what I need them for I use that size of scoop. It's a lot faster and I might add neater.

Being crumbed,........sometimes I use Panko Breadcrumbs for a more crispy texture or Italian breadcrumbs. Depends what I have hanging around in my pantry. I've even done a mixture of both which works out well............

Sauteeing in canola oil and ready to eat. :-)

Black Bean Cakes

Source; Charlotte street Grill and Pub, Asheville, NC.

3-15 oz. cans Black Beans (divided)

2 large eggs

3 cups Breadcrumbs (divided)

1 cup chopped red pepper

1/2 cup chopped green onions (4)

1/2 cup cilantro

2 garlic cloves, minced

2 tsp. chili powder

1 tsp. cumin

1 tsp. cayenne or to taste

1 tsp. salt

1/2 tsp. onion powder

1/2 tsp. ground pepper

4TBSP. veggie oil

Puree 2 cups of the Black Beans with eggs in food processor til' smooth.
Transfer to a large bowl.
Stir in the remaining beans, 1-1/4 cups breadcrumbs, and the next 10 ingredients.

Shape the mixture into patties.
Coat the patties into the remaining breadcrumbs.
Heat 4 TBSP. of oil into a heavy skillet over medium heat.
Add the cakes and cook on either side til' golden brown....(about 3 minutes on each side).
Transfer to a plate.

Serve with salsa or guacamole........or your choice of fixin's.

Note*****These can be put on a greased lightly cookie sheet with Olive oil and drizzled......then popped into the oven at 400 deg. F.for 15 minutes til' golden. Can turn them halfway of you want.

Enjoy!!!!!

Today I'm linking to;

deisgnsbygollum.bogspot.com

www.aroundmyfamilytable.com

www.everydaytastes.com

Canadian Thanksgiving

2011-10-11T09:04:00.003-04:00

These scarecrow buddies come out every year for Thanksgiving.

My Thanksgiving Table for Thanksgiving.

Pumpkin Killer bars........they are so addictive.

Some of Thanksgiving foods at the farmer's market........love when this time of seasons comes around.

Thanks for stopping by.

"Happy Thanksgiving" in Canada!

2011-10-08T14:20:00.000-04:00

"HAPPY THANKSGIVING"

To All My Friends and Family.

Baked Teriyaki Chicken

2011-10-07T09:12:00.002-04:00

Last week I bought a package of skinless boneless chicken thighs and thought what to do with them......had to try something new instead of the old standby recipes that I have. My daughter requested something 'teriyaki' and the first thing I googled I came up wih this on allrecipes.com and decided not to lurk around websites as this looked very delicious. Also I had all the ingredients in my pantry......not something I had to go to Chinatown in Toronto to look for some ingredient that the local supermarkets don't carry. The parking there in Chinatown is horrendous.......very crowded and extremely busy.

Well this recipe is going to be a keeper, it was very tasty and even my husband said it was ....gooood, for someone who doesn't really like chicken.

Teriyaki Chicken

(source; allrecipes)

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

****I just used plain old white vinegar and it turned out fine.

Marinating in the sauce......

Thanks for stopping by!

Today I'm linking to;

www.designsbygollum.blogspot.com

www.itsablogparty.com

Red Pepper Jelly

2011-10-02T16:10:00.001-04:00

This is my all time favourite Red Pepper Jelly........basically I can inhale the whole thing. I love it on toast or crackers with some whipped cream cheese and then slather this Red Pepper Jelly on top....yummm. It's great as an appetizer or I sometimes have it for breakfast or just a snack.

I got this recipe from a lil' friend Anna who has since passed away. She use to be in my Calligraphy class that I took once a week to keep busy with myself. She was such a sweet lil' old lady but managed to come to classes even though she felt under the weather. One day she brought this jelly in for some treats the class was having and wouldn't give this recipe out to nobody...said it was her Mom's. But one day she gave me a sheet with some Calligraphy that she had done and said this was for you.......there it was the Red Pepper Jelly she had written it out for me.

Ever since my Mom, Aunt and I would make it yearly..........now I just make it for my family, and of course a few hand-outs.

RED PEPPER JELLY

2 cups red peppers (I use red bell or shepherd peppers when in season)
5 1/2 cups sugar
1 cup white vinegar
1/3 cup fresh lemon juice
2 packages of liquid fruit pectin (3 oz. each)

Grind peppers to a pulp in food processor.
Measure pulp and juice.

Put peppers, lemon juice, sugar and vinegar in saucepan and rapidly bring to a boil and stir.
Stir constantly or it will stick.

Take away from heat; immediately on reaching the boiling point and let stand 15 minutes.

Put back on heat, and bring to a boil for 2 minutes...stirring.

Remove from heat..........Add pectin.

Skim with a metal spoon the foam and stir occasionally for 5 minutes on a low simmer.

Ladle into sterilized 1 cup jars or 1/2 cup jars and seal tight. Water bath for 10 minutes.

Let stand for 2 weeks and ready to slather on anything. :-)

Makes 8......1 cup jars.

Thanks for stopping by.......appreciate any comments.

Fall 2011.

2011-09-23T23:53:00.000-04:00

"Happy 1st Day of Fall"

Thanks for stopping by.......

Plum Jam

2011-09-22T09:38:00.005-04:00

This is one of my favourite jams to eat and make.......and it has now become my husbands favourite also. Love it on toast with cream cheese or on peanut butter.....I've even used it in my baking.

I got this recipe from my Mom and Aunt.......they had been making it for years. It was one of those recipes that my Grandma had brought with her from the old country many years ago, a family recipe. From someplace in the Ukraine......when I was growing up my Mom, Aunt and Grandma would can and preserve all sorts of fruits and veggies.....but those days have long since been gone. I just now make jams and some pickly things Turkish style for my husband.

When I was growing up in one of our houses we had a plum tree......so every year at the end of the season jam making was in the works. My dad had planted it and around the base we would plant pretty begonia's......

I remember my Mom chasing my brothers because they used that plum tree as amunition whipping those plums at one another as they were playing with the neighbourhood kids.

One year our dog a German Sheperd (mushka) for some reason use to like to dig around that tree and use it for other purposes and then my Granfather was also digging around it trying to save the tree from the dog...... when one day we heard a 'boom'. The tree had tumbled on to the garden shed.....with both the dog and my Grandfather hanging around that tree it stood no chance. Never had that plum tree been replaced.

So every year when I make this jam I tell my husband and daughter this story and they say "Yeah, we know you told us before'

Plum Jam

4 lbs. plums (I prefer Italian Prune Plums)
1 cup water
7 cups sugar

Split plums in half: don't remove pits.

Place in a large pot with water and heat gently.

Cook for 30 minutes til' plums are soft.

Add sugar to cooked plums.......bring slowly to a boil, stirring.

Boli til' jam is set......about 20 minutes.

Remove from heat: skim off plum pits. (*I sometimes just put the pits into a cheesecloth, easier clean up)

Pack into warm jars and seal tightly.

Process in a water/bath for 15 minutes....let cool take out and listen to the PING, then you know they are sealed really good.

Makes 8 - 1 cup jars.

Water bath.....I do a makeshift water bath...........I was told to always put a towel on the bottom so the jars won't crack. Not sure if this is true but that is what I was told. But......I must admit sometimes I don't and so far (knock on wood) my jars have not cracked. But then there is always a first time.

Ready to put away and giveaway.

Thanks for stopping by I really appreciate it.

I'm linking to www.designsbygollum.blogspot.com

and http://thecharmofhome.blogspot.com/

and http://itsablogparty.com/delicious-dishes/

and http://www.stuff-and-nonsense.net/

and http://www.thegingerbreadblog.com/

Blue Waters and Duckies.

2011-09-05T09:21:00.002-04:00

Beautiful Blue Waters at Lake Ontario (Canada) in Oakville.

That day there were some Sailboats.......as you can see in the background.

Today I'm linking to;

Blue Monday @ http://smilingsally.blogspot.com/

Thank you for stopping by I appreciate everyone.

2011-08-02T07:59:00.000-04:00

The other day my next door neighbour Pauline 's son Dimitri brought over this huge zucchini from their Grandma's garden............it was big the least to say. They told me they even had a bigger one. I told them that I would bake a cake and I did..........and gave them some. It was a new recipe that I had never tried before and it looked interesting with a streusel topping instead of the usual zucchini bread or muffins.
My husband's background is Turkish and I've never seen them bake any zucchini cakes over there before, in the beginning he would look at me like I was strange. Now they are some of his favourite cakes and muffins with zucchini. In Turkey use see zucchini's everywhere in abundance......they stuff them, fry them,bake, make fritters.....dry them and even make Zucchini Moussaka. But then they have different shape ones which I found at the local farmer's markets. There were some cute lil' round zucchini's which were great for stuffing....never seen them here before.

CHOCOLATE STREUSEL ZUCCHINI CAKE

Ingredients

1/2 cup butter, softened

1 3/4 cups white sugar

2 eggs

1 teaspoon vanilla

1/3 cup water

1/2 cup buttermilk

1/2 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 1/4 cups flour

2 cups peeled, grated zucchini

Streusel Topping

3/4 cup brown sugar

3/4 cup chopped pecans or sliced almonds

3/4 cup chocolate chips

Directions

Preheat oven to 350 degrees.
Spray a 9x13 pan with non-stick cooking spray.
In a large mixing bowl, cream together butter and sugar.
Add in the eggs, vanilla, water and buttermilk and mix well.
In a separate bowl, combine flour, cinnamon, salt, baking powder and baking soda.
Stir dry ingredients into butter/sugar mixture until well combined.
Fold in zucchini. Spread batter into prepared pan.
In a medium bowl, stir together brown sugar, nuts and chocolate chips; sprinkle over batter.
Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Source; Letsdishrecipes.blogspot.com

Thanks for stopping by.

Today I'm linked to;
Made From Scratch Tuesday
Tuesdays at the Table
Tasty Tuesday

Blue Waters (Oakville)

2011-08-01T06:30:00.001-04:00

Today on "BLUE MONDAY" I'm showing photo's of Lake Ontario in Oakville, Ontario. It is about 30 minutes from my home......sometimes when we have some time off we like to just go there and relax. It's among these gorgeous historical homes and the scenery there is breathtaking. It just felt like an all 'blue' day.

We take those folding chairs that go into a tube like bag.......bring a cooler with cold drinks and a good book and just enjoy the day with the cool breeze on a hot and scorching day

I'm linking to BLUE MONDAY .

Thanks for stopping by and I wish Sally a speedy recovery.

Italian Fries

2011-07-08T09:48:00.003-04:00

I love these Italian Fries.....but then anything in The Mad Hungry Cookbook I love. It's now like my fave cookbook. When Lucinda Scala Quinn cooks she makes her recipes easy and simple and very delicious. I've always enjoyed her cooking throughout the years. When I saw these fries I knew I had to make them and they have since become a favourite in my family. They taste even more crispier as I leave them in longer because my husband loves crispy and over done (don't ask why). These could compare almost to 'fried'. I also did a combo of parmesan and romano......but on occassion have just used parmesan and they were just as great........love the addition of fresh parsley......my garden is bursting with parsley, till the chipmunks don't get at them. I always find that parsley adds a summery and fresh flavour and look to any dish.

We make these along with some homemade hamburgers and grilled brats or any kind of grilled summer treats on the bbq........yummmm!

Cut and ready to be baked.

Italian Fries

(recipe from Mad Hungry, byLucinda Scala Quinn )

Ingredients:

6 -7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips (see potato prep in #2 below)

1/4 cup extra-virgin olive oil

1 tablespoon dried Italian herbs

2 cups freshly grated Romano cheese (I used 1/2 cup of Parmesan and 1 1/2 cup of Romano)

1/4 cup parsley leaves, finely chopped

4 tablespoons (1/2 stick) salted butter, cut into cubes

Coarse salt and freshly ground black pepper

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Potato Prep: For a French-fry cut, peel the potatoes and slice lengthwise into 1/3-inch-thick slices. Stack the slices on top of one another, a few at a time, and slice lengthwise into 1/3-inch-thick strips. Peeled and sliced potatoes can turn brown pretty quickly. To avoid this, try floating the peeled, cut pieces in cold, salted water. Let soak for a couple minutes.

3. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.

4. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.

5. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

Notes; I left my fries longer in the oven only because my husband loves overly roasted and more crispy fries.

Thanks for stopping by and have a great weekend!!!!!!!

Strawberry Pie

2011-07-02T08:52:00.006-04:00

This is strawberry season and it is one of my favourite fruits. When I was growing up my Mom and Aunt would make lots of strawberry jams and strawberry syrups. I remember that strawberry syrup dripping over ice cream, cheese blintzes, waffles only to name a few.
We use to go to the strawberry farms and pick them ourselves as kids....which was quite back breaking. I think that I popped more into my mouth then into my basket. We would all pile into the car and go out of the city to a strawberry farm......which basically all they grew was strawberries.
Sometimes we would over pick and then ended up handing out our baskets full of strawberries to neighbours and friends.......

This is a recipe that I got off one of the Foodie Boards that I'm on and ever since I tried this recipe I've been making it quite often.....it is very good and so fresh tasting.

Strawberry Pie

CRUST INGREDIENTS

1 1/3 cups graham cracker crumbs

1/3 cup melted butter

1/4 cup sugar

1/4 tsp. cinnamon (optional)

Preheat oven to 350. Blend ingredients with fork until well incorporated. Press evenly into 9-inch pie pan. Bake for 10-12 minutes. Cool.

PIE GLAZE:

1 cup sugar

1/4 cup corn starch

1/4 tsp. salt

1 cup water

2 cups mashed strawberries (pastry blender or potato masher works well for mashing - see *Note below)

1/2 tsp. lemon zest (optional)

Enough halved strawberries to place about 2 layers in pie crust (no more since you need room for the glaze).

Optional: Whole berries and mint sprigs for garnish, fresh whipped cream

DIRECTIONS

Combine sugar, corn starch and salt in a saucepan. Stir in water and mix well. Cook over low heat briefly just until sugar dissolves. Add mashed strawberries. Cook over medium-low heat (stirring often) until mixture comes to a low boil, thickens, and "clears." Boil for another minute or two, stirring constantly. Remove from heat and stir in lemon zest, if using. Let mixture cool completely to room temp, stirring occasionally.

Place halved berries in baked pie shell as evenly as possible. Pour glaze over berries and chill for at least 4 hours. Before serving, cover pie with whipped cream or serve dollops on slices. Garnish with whole berries and mint sprigs.

*Note: Depending on how you prefer the glaze, the strawberries can be mashed until still somewhat chunky or more pureed.

Today I'm linking to
DesignsbyGollum

www.sweet-as-sugar-cookies.blogspot.com

litandlaundry.blogspot.com

http://www.foodtripfriday.net/
Tasty Tuesday

THANKS FOR STOPPING BY!

Turkish Blue Eye.

2011-06-27T06:31:00.001-04:00

"TURKISH BLUE EVIL EYE"

A nazar, lucky eye or evil eye stone (in Turkish it is called a nazar boncuğu) is an amulet that is meant to protect against the evil eye ("evil eye", from nazar and "amulet" from boncuğu). It is most common in Turkey.

In Turkey it is in every home, on jewellery, including for babies, on vehicles, doors, horses and even cell phones. The evil eye comes in different shapes and sizes. When I visit Turkey I've never seen a home without one.......also it is the most bought and taken home souvenir for tourists. I have a vast collection at home.....myself.

This picture I'm showing today is from the Canadian National Exhibition (CNE) in Toronto. It is my favourite Fair and I've every year since I was a kid.......they have this big shopping center in this building where you can purchase 'stuff' from around the world....this happened to be in the Turkish booth. I'm excited because the CNE is opening up in August this summer.

Thanks for stopping by.

BLUEBERRY SAUCE

2011-06-04T10:20:00.003-04:00

The other day my husband brought home a few pints of blueberries....said they were a good buy at the supermarket. Well....my daughter doesn't like them and either does my husband. I already had eaten almost 2 pints........didn't want to waste them so I made some sauce to go with a cheesecake that I had baked.

Now my husband and daughter pour that blueberry syrup over the cheesecake and it is almost gone...won't eat fresh but love the sauce.

My favourite is this sauce over cheese blintzes...yummmm, or even over some pound cake or ice cream.

Fresh Blueberry Sauce

By Diana Rattray , About.com Guide

•2 cups fresh blueberries

•1/3 cup sugar

•1 tablespoon fresh lemon juice

•1/4 teaspoon salt

•1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt.

Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute.

Add vanilla.......... Chill.

Serve over puddings, cake, or ice cream.

*****I added a pinch of cinnamon and a teaspoon of corn syrup, made it even more rich tasting.

Tube Beef or Not To Beef

2011-06-03T09:16:00.001-04:00

Tube Beef or Not Tube Beef

This is one of my favourite beef stew recipes...........it is not your typical traditional beef stew like your Mother or Grandmother use to make. If I want to shed a few pounds....I know I blah, blah, blah.......I dig out my low calorie recipes and start whipping them up. This is one of them.
This has a sort of sweet and sour taste and while it is roasting the aroma is amazing.
.........it come from a cook book called "The Looney Spoons" by the Podleski sisters Janet and Greta. They are two sisters who come from Canada and have three cookbooks out on the best seller lists and their own TV show......which is comical in a way to watch, very entertaining. What I love about their recipes is that they cut down calories and substitute items.
I know the picture doesn't do it justice and looks like a bunch of mush....but it is very yummy. :-)))

Tube Beef or Not To Beef
Source; From Looneyspoons by The Podleski Sisters.
Serves 6.

1 1/4 pounds beef stew meat

28 ounces canned tomatoes -- cut up

6 ounces tomato paste

3 cups sliced mushrooms

1 cup chopped onions

2 tablespoons soy sauce, low sodium

2 tablespoons brown sugar

2 tablespoons white vinegar

2 teaspoons low sodium beef bouillon powder

2 cloves garlic -- minced

1 teaspoon dry mustard

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

10 ounces pasta......any choice (I use penne, rigatoni or spaghetti)

Preheat oven to 350

Trim all visible fat from beef. Cut into 1 inch cubes. Arrange beef in a small roaster or a large casserole dish.

Combine remaining ingredients, except rigatoni, in a large bowl. Mix well and pour over beef.

Cover and bake 1 hour and 45 minutes to 2 hours, until beef is very tender.

Stir halfway through cooking time.

During last 15 minutes of cooking time, prepare pasta according to package directions. Drain.

Serve hot beef and sauce over pasta

Per Serving:
422 Calories; 9g Fat (20.2% calories fromfat); 30g Protein; 55g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol; 692mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fat; 0

Thanks for stopping by!!!!

Today I'm linking to: FOODIE FRIDAY at designsbygollum.blogspot.com

Crabapple Trees

2011-05-24T09:10:00.001-04:00

I have a few 'crabapple' trees in my backyard.........they are roughly almost 50 years old.

Every spring we get to enjoy a few days of these gorgoeus breath-taking pink spring flowers. In the summer pretty leaves with the crabapples.

But........in the fall it is very messy and bushels and bushels of crabapples we have to pick up off the ground. Mostly we enjoy it as it is like a buffet for the lil' critters that live in our yard. Every bird that is indigenous to our area flies over for a nibble.......we even have seen a few hawks around also. The squirrels well.... they are very busy there all year round. Most of all the resident Raccoon has all his meals around the crabapple tree daily.........I've also seen "Alvin' the Chipmink running around there but not sure if he or she munches on them. So I hope you enjoy my photo's of my crabapple trees in my backyard.

I'm linking to

www.asoutherndaydreamer.blogspot.com

for Outdoor Wednesday.
and
http://www.thegypsyscorner.com/
for Three or More

Thanks for stopping by.

Turkey, Cesme, Blue Monday

2011-05-23T09:38:00.003-04:00

This is the town of Cesme in Turkey......which means fountain in the Ottoman days because of the many fountains around the city. It is a very popular summer resort area and gets quite populated during the summer season.

Blue waters.......

Blue skies....and waters.

This part of the town is like a small fishing village. Every morning the fisherman bring in their catches of the day and sell them off. Mostly this town has a lot of restaurants and that's from where most buyers are from.
During the summer season this town has thousands of tourists because it has great beaches and lots of great hotel resorts......fabulous daily bazaars, lots of old ruins, great restaurants and night life and antiquities to visit.

Today I'm linking to "BLUE MONDAY".

Thank you for visiting.

Church Icon

2011-04-25T08:06:00.003-04:00

Today I'm linking to "BLUE MONDAY"

BLUE Church ICON

Since this is Easter Monday I thought I would post this painting of The Virgin Mary.........it's in a Ukrainian Orthodox church that I went to for Easter. I've always loved this turquoise blue background.

Thank you for stopping by and enjoy your day and be sure to visit the other participants at Smiling Sally.

Happy Easter

2011-04-24T07:08:00.002-04:00

"HAPPY EASTER"

He is not here,

for

He has risen.

Matthew 28:6

Happy Easter to All my Friends!

Easter Eggs

2011-04-23T08:13:00.003-04:00

Wishing eveyone a very "HAPPY EASTER"

Here I am all set up ready to colour my 6 dozen eggs..........yes 6 dozen. Seems like a lot but I hand them out to family members.........and then we have them for Easter dinner. We also take an Easter basket to church with eggs, ham, butter, salt, horseradish, Paska (Easter Bread)....to be blessed.........every year a few hundred people show up all with their baskets. Then on Easter Sunday morning the family gathers together for breakfast and we eat the contents of the basket. One of my sister in laws is Polish and she also does the same tradition.....so we all come together. After we have the big easter dinner with the works.
One day at this time of year I would like to visit the Ukraine which I've never been to. To see how Easter is celebrated there.........but being 3rd generation Canadian we still keep some traditions.

"EASTER EGGS"

Every Easter since I can remember I have coloured Easter eggs...........I'm of a Ukrainian background and it is very important tradition to colour eggs.

This tradition is very old and its beginnings reach back to antiquity. During ancient times people developed all sorts of myths which the egg perceived as the source of life.......like the universe and the sun.

All though many similar myths are found in many cultures of the world......Ukrainians today are one of the few groups of people who still strongly adhere to many of the ancient traditions associated with the Easter Egg.

Coloured and drying...then put out nicely.

These are hard boiled eggs with a sleeve that adheres when put into boiling water.

Thanks for stopping by!

Ukrainian Easter Eggs

2011-04-11T08:23:00.003-04:00

Today I'm linking to "BLUE MONDAYS".

I have to show this "BLUE" picture first.......my Sister-in-law sent this. It's in Bodrum, Turkey. I just look at the photo and dream and dream, wishing I could be there......with the warm temperatures. I think with this wintery, snowy, cold and damp weather I'm ready for some warm temperatures. But then I do like living in a country with 4 seasons.

Ukrainan Easter Egg Collection

Since Easter is around the corner I thought I would post my Ukrainian Easter Eggs with the gorgeous BLUE background..........this Easter Egg display is dear to me because it was from my Dad who passed away 5 years ago.

When I was a younger kid I liked to play with the Easter egg collection and probably I broke more then one, so when my Dad saw this he bought it for me. I now have it hanging in my den as a reminder of my Dad.

I never did learn how to make these eggs........well I did go for a few classes but never continued. I guess other things were just in the way. Now if I go to a church bazaar I just pick up one or two to add to my collection during the spring. They are a very labour intense job to decorate and take up a lot of time.

Thank you for stopping by.

Potato Croquettes

2011-04-10T10:14:00.002-04:00

POTATO CROQUETTES

Ingredients;

4 potatoes (2lbs.) peeled and cubed
1 garlic clove
1 Tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
3 eggs
2 Tbsp. flour
3/4 cups dry breadcrumbs
Veggie oil for frying

Directions;

In a saucepan of boiling salted water, cover and cook potatoes and garlic for 15 minutes till tender.............drain.

Using a potato masher, mash potatoes adding butter, salt and pepper....let cool completely.

Stir in 1 egg and flour.

Form by 2 Tbsp. into 12 cylinders....or 1 Tbsp. into 24.

In a shallow dish, beat remaining 2 eggs. Place breadcrumbs in a second shallow dish.

Dip one at a time, into egg mixture then roll into breadcrumbs to coat. Place on a baking sheet.

In a large saucepan or deep fryer heat about 1 1/2" oil til deep fryer reaches 350 deg. or 1 cube of white bread turns golden in 30 seconds.

Fry croquettes in batches for about 4 minutes or til golden.

Drain on paper towel........

****Can be made for up to 24 hours ahead......reheat at 425 deg. F. for 7 minutes til crispy.
****I used Italian seasoned breadcrumbs, gives it a better flavour.

Thanks for stopping by.

Turkish Beet Salad

2011-04-09T09:26:00.004-04:00

If you didn't like beets.........you might want to try this recipe. It might change your taste buds to actually like beets. I grew up on beets being from a Ukrainian background my Baba made the famous Beet Borscht soup. Also a popular salad from beets called 'Vinaigrette' [Vinigret] a Ukrainian Beets Salad which is very popular there. I still yet have to visit the Ukraine at least once. Today I'm focusing on a Turkish recipe......I fell in love with this Beet salad when my sister/in/law made it. This dish is made very often as a side during the winter months in Turkey, but I like it during the summer also as it is refreshing and cool with that tangy taste. I might add it is very healthy and easy to make.

Beet Salad

4 to 5 beets

1 cup plain Greek yogurt

1 Tbsp. mayonaise

1 or 2 garlic cloves, minced

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. vinegar or fresh lemon juice 1/4 to 1/2 tsp. dried mint

salt to taste

Scrub and wash beets to remove any dirt and roots. Put into a saucepan and simmer about 1 hour till done. Poke them to make sure they are fork tender. Cool beets....then peel. Using a hand grater or food processor grate them. When I use a hand grater I wear plastic disposable gloves so my hands won't be red...... the processor is faster and cleaner. Place the beets into a bowl and add yogurt, garlic, Olive Oil, vinegar or lemon juice, mayonaise, dried mint and salt to taste.........Mix well to marry all the ingredients. Keep in fridge for 1 hour at least so the flavours can mingle together for a better taste. Serve cold as a side dish to any meats. Today I'm linking to; "FOODIE FRIDAY" "FOOD ON FRIDAYS" "FRIDAY POTLUCK" Thanks for stopping for a visit.

Beef Noodle Casserole

2011-03-31T23:03:00.006-04:00

Family Casserole For a Cold Night I'm not sure of the source where I got this recipe from, because I have had it for years and have made it numerous times. It may have come from a friend or else a magazine as in those days we didn't have any computers at home. So it was either like I mentioned a magazine, a cookbook or from a friend. My husband Don is not too keen on casseroles as he really didn't grow up with them and he will eat it once but not really any left/overs, on the other hand my daughter enjoys casseroles.......so I just put some portions into the freezer and when I'm home alone I just heat some up for me. It freezes very well........well I shouldn't say my husband didn't eat casseroles they just baked different ones then we do here. 1 lb. lean ground beef 8 oz. tomato sauce 15 oz. can tomatoes 2 garlic cloves, minced 2 tsp. sugar salt and pepper to taste 3 cups egg noodle, cooked and drained 4 oz. light cream cheese 1 cup low/fat sour cream 4 - 6 green onions, chopped 1 1/2 cups cheddar cheese Brown meat and drain well.......Add tomato sauce, tomatoes, garlic, sugar and salt and pepper to taste. Cover and simmer for 45 minutes. Preheat oven to 350 deg. F. Combine hot cooked noodles with cubed cream cheese and mix well till melted. Add sour cream and green onions. In a greased baking dish layer 1/2 meat sauce, 1/2 noodle mixture, 1/2 cheddar cheese and repeat. Bake un/covered for 30 minutes till golden and bubbly. Serves 6. Notes; As you can see I forgot to take a photograph of the baked Casserole. Sometimes I add a sprinkle of taco seasoning, then it tastes Mexican. Today I'm linking to; Foodie Fridays. Food on Fridays. Friday Potluck. Frugal Fridays. Be sure and visit the other participants.

Thanks for visiting and have a great weekend!

Brooches

2011-03-27T18:17:00.007-04:00

Today I'm linking to "Blue Monday"

Today I'm showing my Mom's [rip] two BLUE brooches. I can remember her wearing them sometimes in the summer when she would go to church. Sometimes even just a special occasion........she loved jewelery but this always stood out in my mind. I think because it was so delicate and pretty.

They are from the 1950's.........vintage floral bone china. Made in England....... hand painted and glazed. As you can see one of them is a bit chipped but I keep them because they were my Mom's. In a special place along with some of her other costume jewelery as a fond memory.

This one has some chips on it..... I guess I played a bit too much with it.

Thanks for stopping by and be sure and visit some of the other participants for some "BLUE MONDAY"

Tzatziki and Olives

2011-03-23T09:26:00.006-04:00

Is there any better dip then "TZATZIKI"............it is creamy and refreshing.
It's a perfect dip with pita, basically I could slather it on anything. It's perfect for shish kabobs being lamb/chicken/beef. This is super easy to make and super healthy for you.

You can buy ready made Tzatziki basically at any supermarket.........But why buy the full-of-chemicals-stuff. When you can make it at home in a few minutes.

Tzatziki Cucumber Yogurt
Source; Unknown

2 cups Greek yogurt [must be strained or the dry kind]
1 English Cucumber [seeded and grated, I find these have the best flavour]
1 - 2 garlic cloves, minced
2 Tbsp. fresh dill, chopped fine
1 1/2 Tbsp. Extra Virgin Olive Oil [EVOO]
1 Tbsp. vinegar
Salt to taste

Place yogurt in a bowl...and set aside.

Grate cucmber and place in a strainer. I like to use un/peeled cucumbers.

To the yogurt add the cucumbers, garlic, dill, EVOO, vinegar and salt.

With a spatula fold all together gently till well combined.

Place in the refrigerator for flavours to marry.

OLIVES.............
These are some homemade olives that my sister/in/law makes for us when we go to Turkey to visit my husband's family...........

Here are some photo's of Olives that they sell in Turkey daily at the outdoor Bazaars.......they are a must at every breakfast and throughout daily meals. They have large orchards of olive trees everywhere on the farms. First time I went I've never seen so many varieties of olives in my life........ I was totally blown away. I rarely saw any bottled olives like we have here in Toronto........most are all freshly made.

Thanks for stopping by.

Today I'm linking to 'Outdoor Wednesdays' be sure and visit.

"Blue" and WhiteTassels

2011-03-21T10:51:00.004-04:00

"Blue Tassels"

Today I'm linking to "Blue Monday".

Thanks for visiting and stopping by.......

Turkish Carrot Salad

2011-03-18T10:06:00.002-04:00

This is one of my daughter's favourite salads.........it's easy fast and healthy. I learned to make this from my Turkish sister/in/law. When we go over seas to visit my husband's family this is on the table quite a few times a week. They have these huge outdoor bazaars brimming with loads and loads of fresh veggies......and most of them are all organic. The carrots there are so sweet and you never have to peel them. It gives out more flavor, not like the supermarket carrots here which taste bland most of the time and you have to peel them especially during the winter months.

This is especially good with grilled meats in the summer but we make this salad all year round living in a four season country.

Turkish Carrot Salad

4 large carrots, shredded [I use a food processor so much faster]
2 Tbsp. chopped parsley

Dressing;

1/4 cup Tbsp. EVOO
2 - 4 Tbsp. lemon juice
Freshly ground pepper
Salt to taste
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh dill. minced

In a salad bowl toss the shredded carrots with the chopped parsley...set aside.

I use a mini food processor I put the EVOO, salt and pepper to taste, parsley and mint to combine well.

Then I pour the dressing over my shredded carrots and mix well....and serve. This can be made ahead of time, we have even had it the next day and it tasted fine.

Thanks for stopping by............

Be sure and visit the other participants for some great food recipes.

CN Tower (Toronto)

2011-02-16T09:17:00.005-05:00

Today I'm linking to; asoutherndaydreamer.blogspot.com

Be sure and visit the other participants for some great Blogs.

Today for outdoor I'm showing the "CN" Tower in Toronto, Canada............where I live.

This tower was built in 1976 and was once North America's tallest freestanding structure. It held the record for 34 years. It has an equivalent floor count of 147 floors.
It also has a 360 degrees revolving restaurant on top which really revolves, by the time you finish dinner you are facing another part of the city.
This tower attracts 2 million visitors a year........it's an icon for the city.

This is driving into the city on the Expressway from the west end and the view of the Tower.

I have lived in Toronto my whole like and I've never been up to the Tower except this summer when my Sisiter in Law came with her husband I decded it was time for me to go up. I've been in tall buildings in New York City and Chicago but never here.............anyway all my friends really have never been there either in the Tower, they say it's for the tourists.

Standing at the base of the CN Tower building......see each line those are floors.

Toronto city views from the tower.

I live someplace to the left. :-)

Toronto Island.......this place has gorgeous parkland and there are actually people who live there in a small community. You have to take a ferry across which they run quite often, in the summer time it is extremely crowded, but the gardens have beautiful flowers, lots of yachts and boats, swimming, midway for the kids only to name a few things that go on there in the summer time.
It also has a small airport which is now expanding where you can catch flights to some large cities across North America.

Waterfront condo's and the Expressway on the south side of the city.

The view of the Toronto Island Airport, it basically just has small airplanes. But it is expanding and more flights are landing making it easier to get downtown, but I doubt any huge jets are going to land like at the other airport.

These are glass floor views........I just took a picture from the side. I couldn't step on the glass, being a chicken. It felt like I was going to fall through....very eerie and scary feeling and I wasn't the only one.

Thanks you for taking time and stopping by.......I greatly appreciate any comments.

Blue Pen

2011-02-13T20:59:00.010-05:00

Today I'm linked to; "Blue Monday" at Sally's.

"HAPPY VALENTINE'S DAY"

Today I'm posting a picture of this decorative pen with this gorgeous............. turquoise blue colour.

This pen I cherish because it was my Mothers {RIP}. She's always had it since I can remember as a child. She kept it in her room on this shelf along with some other treasures she loved or sometimes in another room in the house..

I have no clue where she got it from but all I know that she's had it since the 50's.

Sometimes she would keep it as a decorative piece in the den but then when the grandchildren would come they would play with it and try and write with it. But I don't think it has ever been written with forever, as I'm sure the ink is dried out. Then after this pen got it's permanent home back to the bedroom..........and you know what they still would find it when the kids came to visit grandma.

Thanks for stopping by and I really appreciate your visits and comments.

Revani.....a Turkish Sponge Cake

2011-01-28T09:58:00.004-05:00

This is a peek outside my window........lots of snow and extremely freezing weather. I love the look of "Winter Wonderland", but it can be back breaking with all that shovelling.

Revani

This is a Turkish sweet cake made of a semolina soaked in syrup. My husband who is of Turkish background told me his Mom said it was named after a Turkish poet "Revani" from the Ottoman Empire during the 16 th century.

He remembers his Maternal grandmother baking this cake in bigger pans and him trying to sneak a few spoons of the sweet syrup before it was poured over the cake. I have his family recipe but it was written by guessing the measurements as they baked everything in the old dasy by memory..........but this recipe is the closest I've made and tastes equally the same.

.......this revani cake is like all Turkish cakes soaked in syrups......... it is a pale yellow colour ..........
with a golden brown top. it is light, fluffy, so moist and sweet that it will satisfy any sugar craving you have.

The lemony syrup permeates the cake giving it a fresh taste that is not too overpowering but adds a freshness.

Revani

Adapted from TurkishCookbook.

Ingredients;

1/2 cup sugar

1 Tbsp. Extra virgin olive oil

1 tsp. vanilla

4 eggs

1/2 cup semolina

1 Tbsp. baking powder

2/3 cup flour

Syrup;

2 cups water

1 cup + 2 Tbsp. sugar

juice of a lemon

Grease an 8" x 8" square cake pan.......Preheat oven to 375 deg. F.

Combine all syrup ingredients, bring to a boil and let it simmer for a few minutes and take off heat and set aside.

Use a hand mixer for the sugar, Extra virgin olive oil, vanilla and eggs. Mix till well combined.

I another bowl mix together the semolina, flour and baking powder til combined.

Add to wet ingredients and use mixer to combine all together.

Pour into greased cake pan.........and bake for 25 minutes. ***My oven it took 30 minutes, check after 25 minutes if toothpick comes out clean.

Cut Revani immediately into 9 squares........and pour with a tablespoon syrup slowly making sure it is absorbed equally.

This cake is also served with a dusting of dessicated coconut flakes [which I didn't have that day] or ground pistachios. Also vey yummy with ice cream or clotted cream, whatever you desire.

I'M LINKING TO;

"Foodie Friday"

Thanks for stopping by and greatly appreciate it and have a great weekend!

"Blue" Aegean Sea, Turkey

2011-01-17T08:48:00.004-05:00

Blue waters and blue sky.

These photo's are of my sister-in-law Muge..........vacationing in Bodrum, Turkey with the gorgeous blue waters of the Aegean Sea.

Today I'm linking to "Blue Monday".

Don't forget to see the other participants for some fun posts.

Thanks for stopping by and enjoy your day!

Winter in Niagara Falls

2011-01-12T09:46:00.003-05:00

Before the New Year we took a road trip to Buffalo and Niagara Falls for a shopping trip for a few days..........It took us 1 hour to get there and stand in line at the border for 1 1/2 hours. The reason being was that in Buffalo there were lots of Hockey Championships going on and I think that every Canadian went to go and see it as we were playing. But with the bargains it was worth it and the money at 'par'.

Standing in the middle of the Rianbow Bridge..........I don't mind it as you can watch the amazing scenery of the Falls on both sides.

"Planet hollywood' on the Canuck side.........very little snow.

Down the street before we turn left to go to the Rainbow Bridge.

Still standing on the bridge.

Canadian side..........standing on the Rainbow bridge.

This is the Niagara Falls, New York side.

Those people standing there on that look/out must be frozen because it was a very cold and windy day.
Today I'm linking to "Outdoor Wednesday".

Thanks for stopping by and I really appreciate any comments and you taking time to write them. have a great day!!!!!!

Mille Feuilles

2011-01-09T08:13:00.008-05:00

"Hershey Chocolate"........this is the world's largest Chocolate Kiss and Chocolate bar in Niagara Falls on the Canadian side. I try and not go into the store quite often, with all those chocolate 'things' for sale.

This is a Mille Feuille also known as the Napoleon........well a fast and modern twist to the real recipe. Which originated in France originally with 3 layers of puff pastry and alternating 2 layers of pastry cream. The top was usually glazed with white fondant and brown chocolate strips combed to make a design.

This is my recipe, it's fast and easy and very delish. I've been making this for many many years. I got this recipe off Bea my brother's Mother-in-Law, who at that time was a teacher. Monthly the teacher's would get together and have these tea parties and someone had made this recipe. Then when she made it once I was hooked and have been making it since.

Graham wafers [whole cracker]

2 boxes instant vanilla pudding [use 1 2/3 cups milk for each box]

1 container Cool Whip

Confectioner's sugar [enough to make an icing for the top layer]

1 or 2 Baker's chcolate square, melted. I used a Hershey's chocolate bar.

-Grease lightly a 9 x 13 dish.

-Layer the bottom of the pan with whole Graham wafers.

-Make the pudding according to the instructions but use 1 2/3 cups of cold milk for each one.

-To the ready pudding mix till well combined 1/2 of the Cool Whip and spread over the Graham wafers.

-Take remaining Cool Whip and spread over the pudding mix.

-Cover with another layer of Graham wafers.

-Mix enough Confectioner's sugar and water to make n icing and cover the whole pan.

-Melt chocolate and drizle in a zig zag design and use a toothpick to make a design.

------Notes**** I have used real whipped cream instead of Cool Whip. Sometimes I use FF Cool Whip and pudding to take the calorie count down. But both ways no one complains.

As you can see the crowd has already taken a few bites.

Thanks for stopping by..........

MERRY CHRISTMAS

2010-12-25T09:28:00.005-05:00

Wishing everyone a very

"Merry Christmas".

Mexican Wedding Cookies

2010-12-17T09:18:00.006-05:00

These cookies I think that everyone bakes for Christmas one time or another. They

also masquerade under several names like Russian Tea Cakes, Swedish Tea Cakes, Moldy Mice, Snowballs, Butterballs, Pecan Sandies, Pecan Snowballs etc........

They are a melt-in-your-mouth buttery cookie, they became popular in the 1950's......and 1960's. This is a recipe that my Mom and Aunt have been using for years and this was the first cookie that I made by myself if memory serves me right when I was in high school.

Then when I go married this turned out to be my husband's fave cookie, so when I make them for the Holidays I usually triple the recipe. One for him and the rest for gifts to package up.

Mexican Wedding Cookies

(Source; Family)

1 cup (2 sticks) butter, room temperature

1/2 up confectioner's sugar

1 tsp. vanilla

2 cups flour

1/4 tsp. cinnamon (optional)

1/4 tsp. salt

1 cup pecans OR walnuts, finely chopped

*Extra Confectioner's sugar for dusting cookies

DIRECTIONS:

Preheat oven to 350 deg. F.

Cream butter and sugar till smooth...........add vanilla and beat till fluffy.

Sift flour, cinnamon (if using) and salt and mix into butter mixture till well combined.

Add the chopped nuts and mix well.

Chill for 20 minutes til a bit firm.

Form dough into walnut size balls and place on parchment lined baking sheet 1 inch apart.

Bake for about 15 to 18 minutes til golden brown (I just keep checking).

While still warm roll the cookies in some confectioner's sugar and put on cookie racks to cool. When cool sift some more confectioner's sugar over cookies.

I give myself a treat and am waiting for a cup of tea to brew.

Thanks for stopping by...........I appreciate you taking the time. I am linked to;

Antipasto Squares

2010-12-14T08:55:00.007-05:00

"ANTIPASTO SQUARES"

One of the biggest hits of the party are these Antipasto squares.........they are always first to go. Usually I make double because the first platter will disappear very fast. I know they are not so healthy or are good for the waist........but hey a lil' won't hurt. Plus I don't make them all so often. Here you can see I had some leftover Salami so instead of me nibbling away I just added it to my platter.

I use to make them more often but then they got pushed back in my recipe files till my Foodie friend Lizzie who has this great Blog at

The Skinny Chick Can Bake made them and so I digged deep and put the recipe back into my files.

INGREDIENTS:

2 (10 oz.) cans refrigerated crescent rolls
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced provolone cheese
1/4 lb. thinly sliced Swiss cheese
1/4 lb. thinly sliced Genoa salami
1/4 lb. lb. thinly sliced pepperoni sausage
1 (12oz.) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 Tbsp. grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Unroll one package of crescent roll dough, and cover the bottom of a 9 x 13 inch pan. Layer the ham, provolone cheese,salami, Swiss cheese, pepperoni, and red peppers on topof the dough.

3. In a bowl, beat eggs lightly, and stir in the parmesan cheese. Pour 3/4 of this mixture over the peppers. Unroll the 2nd package and place over the top of the peppers. Brush with the remaining egg mixture..........cover with foil.

4. Bake for 25 minutes..........remove foil and bake another 15 minutes or till the top is fluffy and a nice golden brown.

5. Cut into squares..........this can be served warm or room temperature.

****Sometimes I add chopped stuffed olives on top of the red peppers.

These are great if asked to bring an appy to a party, very easy to transport and won't make a mess.

Thank you for stopping by, really appreciate it you taking time.
Have a great day!!!!

I'm linking to

"Foodie Fridays"

"Katies Cucina"

Candy Cane Reindeer

2010-12-12T11:04:00.006-05:00

"CANDY CANE REINDEER"

These Candy Cane Reindeer were made for my daughter's Christmas cards that she handed out to individuals with intellectual disabitlites that she is President of in her University.

Okay which one of you is "Rudolph" the Red Nose Reindeer?????

Here is Rudolph.........

Taped these to some Christmas cards.

Here's a link on how to make these Candy Cane Reindeer.

Thanks for stopping by and I appreciate any comments.

Christmas Tree

2010-12-10T08:53:00.004-05:00

Today I'm on romantichome.blogspot.com
Be sure and visit the other participants for some interesting and inspiring posts.

This is one of my Christmas trees. It has all the ornaments that I have collected since childhood throughout the years.

Here's Santa.......writing away. I guess all the places he has to visit Chritmas Eve.

Thanks for stopping by my Blog. I appreciate any comments.

Kataifi Squares

2010-12-07T09:02:00.005-05:00

Christmas is around the corner............

KATAIFI

Kataifi is a very fine vermicelli-like pastry. Sometimes known a "shredded phyllo". Basically it's like a cousin to the Baklava. You can find it in any Middle Eastern store but sometimes I can find it in my local supermarket. You have to work very fast with it so it doesn't dry up and keep it moist. You can do various fillings but this is my husband's favourite. He grew up with this as he originally is from Turkey.

Most Turkish women I find there don't make it at home themselves because all over the cities they have these cute lil' Pastry shops filled with any kind of "phyllo" pastry thing you can imagine. So why bother with some of this labour intense baking.

But I find living in Toronto not too many Turkish pastry shops unless I go to a Greek pastry shop I will find some kind of homemade tasting 'phyllo' dessert......... but me being a good wife learned to whip these desserts for myself.

This dessert has an alarming and heart attack amount of butter and sugar but hey a lil' piece goes a long way.

Kataifi Squares

Source; On the back of frozen Cedar Kataifi box.

16 oz. [1lb.] Kataifi, defrosted

1 lb. walnuts, finely chopped

1 lb. [2 cups] butter, melted

Preheat oven to 375 deg . F.

Tear 1/2 of Kataifi into small shreds. Spread evenly over bottom of ungreased 15" x 10" baking pan.

In medium bowl, combine walnuts.

Spread evenly over the Kataifi in pan.

Tear remaining Kataifi into small shreds. Place evenly over mixture pressing lightly................

Spoon butter evenly over the entire surface of Kataifi.

Bake for 30 to 40minutes until golden brown.

Spoon syrup over Kataifi immediatley after removing from oven.

Let stand covered at least 30 minutes before serving warm.

Syrup

3 cups water

2 cups sugar

2 tsp. lemon juice, fresh

Combine all ingredients in a saucepan.......bring to a boil and allow to simmer for 10 minutes. Cool and then pour over hot baked Kataifi.

Makes 36 servings.

Shredded Kaifi dough in pan.

Chopped walnuts on top of Kataifi shredded dough. Sometimes I like to add in chopped piatschio's, but that day didn't have any on hand. It gives it a lil' green colour.

Already baked and as you can see my husband couldn't wait to eat some.

Syrup oozing out.....

Thanks for stopping by.........and visiting my Blog.

I really appreciate any comments. Have a great day!!!!!

Izmir Turkey

2010-11-03T07:52:00.005-04:00

Today I'm linking to

"Outdoor Wednesdays"

Be sure and visit the other participants.

I'm showing Izmir Turkey and some of the "outdoor' workers that are there everyday of the week.......trying to make a living. I posted some of the various jobs. Trust me it gets extremely hot there in the summer and some of those jobs I would rather stay in.

This lil' old lady with her husband has this make-shift tent and whips up these goodies all day and sometimes around noon there is a line/up. it's like a very thin pita bread with a cheese filling and some herbs......and then they roll it up for you.

These ladies are making a dough called 'yufka', they then fill it and bake it. This is done in a park, with seating outdoors all around and beautiful flowers. It's quite nice and so peaceful to be sitting in this park with the noisy city behind you.

This guy is selling his purses, a lot of them are knock-offs and you sure can spot it. Believe or not but they sell for about 2 dollars. Thats what I call a bargain.

This woman sets her lil' business up everyday with her teenage son in the outdoor market and whips these things up non/stop. It is filled with cheese and some greens and herbs. Very delish........yummmm brings back memories. Her son bakes them for her in some make-shift contraption of a small barbecue. If you look on the bottom left you will see the finished product.

Some village ladies come into town and sell these flowers and some herbs and unbelievable prices that we in North America would never dream off. I got a huge bunch of Fresia for 2 bucks, probably 5o dollars worth here. At the end of the day they are all sold out. People love flowers there and aleays buy some on their way home.

These 2 Rabbits also have a daily job.........you pay the vendor a dollar and he lets the rabbit pick out a piece of paper for you and on it it has your fortune. I know it sounds fishy......but hey the poor guy makes al iving with his rabbit buddies. The rabbits are so well trained and all the kids come up to pet them....so cute.

For 5 dollars this driver and his horseys go around the city.........you can hear them clopping on the old brick roads form the 17 th centuery. This is my fave when I visit my Sisiter-in-Law.

These lil' shoe shine men are on every corner of the city almost and I must admit are quite busy.

Yummmmmmmmm.......the Turkish Doner, so good. But with that weapon that he's holding it's quite scary to ask him for a sandwich. They put it on a fresh pita with tomatoes [that are like real tomatoes], Turksih green peppers [like a Cubanelle], onions and some white cheese and parsley. So delish.

Poor lil' man he fell asleep in the sun trying to sell his dried herbs........I use to see him there everyday of the week. Can't remember which herb it is but he usually would sell them off.

A student trying to make a buck playing his guitar.

Thanks for stopping by and I hope you enjoyed my 'outdoor' tour of Izmir, Turkey!!!!!

Cornbread

2010-11-01T09:14:00.007-04:00

I'm linking to beauty and bedlam

and Kuzak's Closet

be sure and visit and get some great ideas and inspiration.

This Halloween my nieces and nephews of all ages came over for Halloween to Trick or Treat in my neighbourhood and Halloween dinner. My husband Don and our neighbour Nick go all out and decorate for the occassion on both houses. Ours is more kid friendly and the neighbour's home is more eerie and scary, to the point where some kids just pass by and don't stop to get their treats. For some reason we have a few hundred kids coming around........but we are always prepared with the candy and treats. But all in all it has become a tradition and all the neighbourhood kids know to come for the fun.

Every year I make my 'famous' chili, to which I triple the recipe.........and my fave 'cornbread'.
I have several recipes but this has turned out to be my most flavourful and moist.

Cornbread

source; allrecipes

1 cup butter, melted

1 cup white sugar

4 eggs

1 (15 ounce) can cream/style corn

4 ounce can green chile peppers, drained

1/2 cup Monterey Jack cheese, shredded

1/2 cup Cheddar cheese, shredded

1 cup flour (all purpose)

1 cup Yellow Cornmeal

4 tsp. Baking powder

1/4 tsp. salt

1. Preheat oven to 300 degrees F. (150 deg. C). Lightly grease a 9 x 13 inch baking dish.

2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese.

3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture: stir till smooth. Pour batter into prepared pan.

4.Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Thanks for stopping by!!!!!!

Green Split Pea Soup

2010-10-29T05:38:00.006-04:00

"Soup's On"

As the weather is getting colder I tend to make more soups.........this is one of my fave. I've been making it for years. It freezes well as this makes quite a large batch and there is only the three of us so it has to be divided and frozen.

Mr. and Mrs. Turkey looking over the soup.......yummmm!

Green Split Pea Soup

Source; Bonnie Stern a Canadian Chef and Cookbook Author

3 Tbsp. butter or olive oil

2 onions, diced

2 cloves garlic, finely chopped

2 carrots, peeled and diced

2 parsnips, peeled and diced

1 large potato, peeled and diced

1 cup dried split green peas, rinsed

8 cups water or stock

1 cup broken spaghetti or egg noodles [opt.]

salt and pepper to taste

1/3 cup chopped fresh dill for garnish

Directions;

Saute onions and garlic for 5 minutes.

Add carrots, parsnips, and potatoes and cook again for 5 minutes.

To above veggies add peas and stock and bring to a boil and simmer covered for 1 hour.

Puree 1/2 of the soup, and if adding noodles add now and simmer for another 10 to 15 minutes.

If too thick add more stock or water and adjust seasonings with salt and pepper.

Lastly add chopped fresh dill.

*****I tend to puree the whole soup as that is how we like it and most of the times I don't add any noodles, we just like it with some nice crusty bread.

Ready to eat........

Today I'm participating at;

Be sure and visit designsbygollum.blogspot.com
Be sure and visit annkroeker.com

Thanks for stopping by and have a great day!!!!

Killer Pumpkin Bars

2010-10-18T23:23:00.009-04:00

I got this recipe off one of the Foodie boards I'm on and it came from a Foodie Friend 'ChefBeck'. Which she says that this recipe came from her Mom........

These bars are amazing, I no sooner bake them and then they are all gone, so delish. They also freeze beautifully. My daughter added some pumpkin candies for a decoration as we just had our Thanksgiving in Canada last week. They were all gobbled up.

Killer Pumpkin Bars

2 cups sugar

1 cup butter [2 sticks], room temp.

1 can [15 oz.] canned pumpkin

4 eggs, room temp.

2 cups flour

2 tsp. baking soda

1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves

1/2 tp. salt

Preheat oven to 350 deg. F.

Lightly grease a 15 x 10 1/2 x 1 pan.

Sift flour, baking soda, spices, and salt together; set aside.

Cream butter and sugar till smooth.

Add pumpkin and eggs; beat til' smooth.

Add dry ingredients and mix til' well combined.

Spread mixture into pan.

Bake for about 25 minutes, or til' cake springs back when touched or toothpick comes out clean.

Cool completely and frost.

FROSTING:

3 oz. cream cheese, room temp.,
1 stick butter, room temp.,
1 tsp. vanilla
1/2 tsp. orange zest [optional]
2 cups powdered sugar

Beat together till smooth.

Today I'm on; beautyandbedlam.com

Pumpkins, Pumpkins and Pumpkins

2010-10-18T22:33:00.013-04:00

Today I'm participating in asoutherndaydreamer.blogspot be sure and visit the other participants.

This is my favourite nursery in my neighbourhood..........I love the Fall colours.

Thanks for stopping by!!!!!

Potato and Leek Soup

2010-10-01T07:14:00.009-04:00

Visit Foodie Friday at;
Designs By Golum

Visit Food on Fridays at;

annkroeker.wordpress.com

Visit Vegetarian Foodie Fridays at;

http://www.breastfeedingmomsunite.com

This is a very easy peasy soup and fast to make...........I got this recipe from a friend who is always on a diet or looking for fast meals. This also freezes well.

"Easy Peasy Potato and Leek Soup"

3 Tbsp. butter

3 large leeks, white and pale green parts only, thinly sliced about 4 1/2 cups

2 larger Russet potatoes, peeled and diced [about 18 oz.]

4 1/2 cups [or more] chicken stock OR water

2 Tbsp. fresh chives, chopped for garnish

Melt butter in a saucepan add leeks and saute, stirring for about 10 minutes.

Add potatoes, cover and cook til' tender, about 10 minutes.

Add 4 1/2 cups chicken broth; bring to a boil.

Reduce heat, cover and simmer for 30 minutes.

Puree' in batches.

Garnishes..........Sometimes I use crispy bacon, croutons, freshly grated Parmigiana-Regianno or crispy shallots. Whatever fancies you that day.

Thanks for stopping by and have a great weekend.

"Apple Crumble Bars"

2010-09-28T08:04:00.008-04:00

This recipe my Mom and Aunt use to make.........I found it in my Mom's rip] lil' hand written notes. I remember the smell like yesterday on Saturday mornings when she was baking. She worked full time so on Saturdays she would do some baking along with my Aunt [rip].

We always had bushel's of apples and I knew it was Fall, because my Dad's favourite fruit was an apple. I swear he never got ill during his life due to eating those apples. I don't think that he missed a day without an apple. I really believe that an 'apple a day keeps the doctor away'.

I remember Bea and Graeme my brother's in laws, every year the families would exchange a gift for Christmas from one family to another and their gift was always a bushel of Cortland apples for they knew my Dad adored them.

Before my Dad would finish off that bushel my Mom would be baking all kinds of apple desserts for us to enjoy. One time when we still had our German Sheperd 'Mushka' he even had the dog eating apples.

Mom's Apple Crumble Bars

Base;

1/2 cup butter, softened at room temperature

1 1/3 cups AP flour

pinch of salt

2 Tbsp. sugar

Filling;

4 to 5 Granny Smith apples (or I use Mac's sometimes)

1/2 tsp. cinnamon

5 or 6 Tbsp. sugar

1 or 2 tsp. fresh lemon juice

2 tsp. flour (I use Wonder) or cornstarch

zest of 1/2 lemon

1/2 cup jam or more (I use what I have handy in the fridge)

Grease an 8" x 8" square baking pan and line the bottom with parchment paper or wax paper.......leaving some to overhang. I do this with all my squares that I bake for easier removal.

Preheat oven to 350 deg. F.

Base;
Combine flour, sugar and salt together.
Add softened butter and mix til crumbly.
Press into the bottom of greased pan and bake for 12 min.

Filling;
Peel, core and slice apples into chunks. Combine apples, cinnamon and sugar in a large skillet. Cook this for 5 minutes over medium heat stirring occassionally. Don't over cook the apples let them still be a bit firm. Mix flour and lemon juice and pour into skillet with the apples and simmer stirring for about 1 minute til' thickened.......let cool a bit.

Take the jam and spread over base evenly and next pour the apple mixture on top evening it out.

For the crumble on top; In a separate bowl combine 1/2 cup butter that has been room softened, 3 tbsp. of sugar, 1/2 cup flour and 1/4 tsp. cinnamon. Mix well.
Sprinkle this evenly over the apple mixture in the baking pan and bake for 30 minutes or till golden brown on the top........

I know it's Fall when I pull out my leaf platters.........

Fried Green Tomatoes

2010-09-26T09:10:00.005-04:00

FRIED GREEN TOMATOES

This is the first time I ever made 'fried green tomatoes'..............to be honest the first time I ever heard of fried green tomatoes was when the movie came out. I just remember at the end of summer those 'green tomatoes' were just yanked out along with the tomato plant that has had it and thrown out.............but some did pickle them but not often. Most often they were put on a sunny window sill and waited and waited till they got red and ripe, but were kind of hard. Like the ones we get here in the winter times.

You see I'm from the Great White North well just Toronto not that far north but 'Fried Green Tomatoes' have their roots in the South.

I did make them and my family enjoyed them and now we will wait every year till the end of summer or why wait soon as I see a green tomoato just pull them off and why wait.........That will not go good with my husband who baby's his tomato plants all summer. Waiting patiently for one to turn red and he will know for sure which one I yanked off. He knows his inventory. LOL.

Here is my husband Don pulling out the last of the tomato plants.........................below the picture is the tomatoes sizling away.

I got this recipe from a few sources from a Foodie Board that I frequent and added bits and pieces to make this recipe.......and tweeked here and there. So here is my version.

3 to 4 large green tomatoes, I prefer firm ones

1 cup flour
1 cup corn meal

2 eggs, beaten

veggie oil, I use canola oil

salt and pepper to taste

I always set up a breading station with three bowls.........one for flour, beaten eggs and corn meal.

Whisk the eggs and add salt and pepper to taste....and add to a shallow bowl.
To the flour I seasoned it with paprika and garlic powder.........and put in shallow bowl.
Put corn meal into a bowl and set aside.
Slice tomatoes into 1/4" or 1/2" slices, I prefer thinner ones less soggy....and pat dry.

Take tomato slice and dredge into flour......and shake off excess.

Drag each slice through the egg mixture and shake off excess.

Take the egg covered tomato slice and dredge through the cornmeal mixture coating it well.

In a large saute pan heat about 1/2" veggie oil..........over medium high heat.

When the veggie oil is hot, gently place the coated tomato slices and saute till lightly browned, golden and crispy....... About 2 to 4 minutes on each side.

Using a spatula or slotted spoon, transfer to a paper towel lined platter to drain.

Ready to eat...........

Roast Beef the Old Fashioned Way

2010-09-19T08:06:00.007-04:00

These are the last of my summer flowers.........Begonia's and Dusty Millers, soon my husband will be yanking them out and putting in Mums. Here are some Scarlett Red Begonia's and the Dusty Millers.

Beautiful pink and red Begonia's.

Dusty Miller..........I have some that have grown quite tall, that is if Alvin the Chipmunk doesn't trample on them in the pots or the Racoon in the flower beds.

Roast Beef with Cabbage........The way my Mom and Grandma use to make.

I don't have a set recipe for this because I usually just wing it as I'm cooking. My Grandma [Baba] made it like this in the old days...........and I'm still using her old roasting pan.

I take a roast and carmelize it to seal in the flavour..........and then put into a roaster.

Secondly I chop up 1 onion, 2 carrots, 2 celery ribs and 2 garlic cloves and saute til carmelized in olive oil or canola I use sometimes. Add to pan where the roast is and sprinkle all over.

Then I take a 1 small cabbage and cut it inot wedges and put around the roast beef..........

Lastly........... I roughly take 1 or 2 cups of beef broth and pour over roast beef and cabbage wedges. Then my Mom use to take Lipton's Onion Soup dry mix and sprinkle over everything in the roasting pan...........you may need more seasoning depending on your taste buds and salt in/take.

I like to chop up some flat leaf parsley and add to that also along with a couple of bay leaves.

Then I let it roast at 350 deg. F. til done and nicely browned and carmelized. We like ours well done and melting in your mouth as husband will not eat anything that is rare.

Ready to go into the oven...........

Roasted and ready to be eaten and carved.

THANKS FOR STOPPING BY!!!!!!