Pork Tenderloin with Mushroom Sour Cream Sauce

Tonight I made pork tenderloin for the first time. I had no idea how to cook it so I did an online recipe search. I had to work with limited ingredients as I haven't done my full beginning-of-the-month shopping trip yet, but I had some fresh ingredients from our Costco run today (which is why I had pork tenderloin to begin with). I found this recipe for Pork Tenderloin in Sour Cream Sauce. The sauce sounded delicious, but I didn't like that the tenderloin would be cut before cooking and then cooked on the stove top. I wanted to roast it. So I found some oven cooking directions for pork tenderloin online and proceeded to make the following:

Pork Tenderloin with Mushroom Sour Cream Sauce

Ingredients

1 pork tenderloin

1-2 tbsp extra virgin olive oil

1/2 tsp ground sage

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 tsp sea salt

1/2 tsp coarse black pepper

2-3 tbsp butter

1/2 small white onion, chopped

about 8 large white mushrooms, sliced

salt and pepper to taste

1/4-1/3 cup beef stock

1 cup sour cream

1 tbsp flour

about 1 cup egg noodles

12-14 asparagus spears

2 tbsp grated gruyère cheese

sea salt to taste

Method

Preheat oven to 425°F and heat a large skillet over medium high heat.

While skillet is heating, combine sage, rosemary, thyme, salt and pepper in a small bowl. Brush pork tenderloin with olive oil then rub spice mixture all over, making sure it sticks. Brown tenderloin on all sides in hot skillet, transfer to a baking dish, and place in oven for 20-25 minutes until cooked through. If you have a meat thermometer, it should read between 150° and 165° when done. Remove from oven, cover loosely with foil, and let rest for 5-10 minutes before slicing.

Without cleaning the skillet, lower temperature to medium and melt the butter. Add chopped onions to the butter and sauté for a minute or two. Then add the mushrooms and cook for another 5 minutes or so until mushrooms are soft. Next add the beef stock (I just use powdered stock mix and add water, but you can use boxed stock as well) and salt and pepper to taste (remember that there's salt in the stock too so don't overdo it!). Simmer for a couple more minutes, then drain the liquid into a cup. In a separate small bowl, combine sour cream with flour and then pour the drained liquid into the sour cream, stirring constantly. I used a whisk to ensure there were no lumps. Add the sour cream mixture back to the skillet with the mushrooms and onions, stir to combine, and heat through.

While you're making the mushroom sour cream sauce, put several cups of water to boil in a medium size pot, salt the water, and add the egg noodles once the water boils. They only take about 5 minutes to cook so try to time it accordingly. I put the noodles in just before I took the tenderloin out of the oven and the timing worked well. Once I drained the noodles, I just put a lid on the pot to keep them warm until I was ready to plate the meal. By the way, you can use any kind of egg noodles that you'd like; I used Catelli Healthy Harvest Whole Wheat Egg Noodles for some added nutrition over regular egg noodles.

During all of this you're also going to need to put a deep skillet or pot with a couple inches of water on to boil. (The trickiest part of this meal is juggling all the different things that need to be cooked and getting the timing right - good luck!) Once the water's boiling, add the asparagus spears (with the tough ends cut off) and simmer for several minutes until asparagus is tender but not squishy. Drain water.

Now it's time to plate everything. Place hot asparagus spears on one side of plate and top with grated gruyère cheese and sea salt. Portion noodles onto one quarter of the plate and place the sliced tenderloin on the remaining quarter. Scoop or pour the mushroom sour cream sauce over the meat and noodles. Serve immediately. I plate individual portions since it's just me and my hubby, but if you want to serve this to more people, put the asparagus on a serving dish and top with cheese and salt, and combine the noodles with tenderloin on another serving dish and pour sauce over them both.

I was absolutely thrilled with how delicious this meal was, since it was a bit of a shot in the dark. Bill loved it as much as I did and I will definitely be making this again.

Walnut & Parm-Crusted Chicken with Vegetable Quinoa

I wasn't very inspired to make dinner tonight, and this looked fairly quick and easy, so I put my own twist on these recipes for Walnut-Crusted Chicken Breasts and Quinoa with Veggies. Both of my modified recipes below make 2 servings, since I was just cooking for my hubby and myself; simply double it if you're making this for a family or company.

Walnut & Parm-Crusted Chicken

Ingredients

2 chicken breasts

1 egg

1/4 cup buttermilk

1/4 cup walnuts

2-3 tbsp parmesan cheese

1/4 cup breadcrumbs

1/2 tsp oregano

1/2 tsp sea salt

1/2 tsp coarse black pepper

Method

Preheat oven to 425°F.

Beat egg with a whisk, then whisk in the buttermilk. Place in shallow bowl and add the chicken breasts. Turn the chicken so both sides are coated with the egg & buttermilk mixture. Allow the chicken to sit in the mixture while you prepare the walnut breadcrumb mixture. You can just use egg whites if you're concerned about cholesterol or you want a lighter taste, but I like the added layer of flavour provided by the richness of the yolk.

Put walnuts and parmesan cheese (I just use Kraft parmesan grated cheese) in a food processor and chop/grind until a fine breadcrumb-like mixture is achieved. Then add the breadcrumbs, oregano, salt and pepper and process a bit longer until all ingredients are well mixed. Put mixture in a shallow bowl or on a plate.

Remove chicken from egg and buttermilk, allowing excess to drain off. Then press chicken into the walnut parm mixture, turning to coat the whole breast.

Now comes the "secret" to baking it perfectly. I have to credit Rachael Ray for this trick. Place your cooling rack on top of a cookie/baking sheet and place the chicken on the the cooling rack; this ensures your chicken gets crispy all around, not just on top.

Place chicken in the oven and bake for about 20 minutes, until coating is brown and crispy and chicken is cooked through. Serve on top of Vegetable Quinoa.

Vegetable Quinoa

Ingredients

1/2 cup quinoa

1-2 tbsp extra virgin olive oil

3 small cloves of garlic, minced

1/2 green or red pepper, chopped

1/2 large carrot, chopped

1/4 medium white onion, chopped

1/4 tsp cumin

1/2 tsp oregano

salt and pepper to taste

Method

Cook quinoa as you would rice. I use my rice cooker, using twice as much water as quinoa. Since I was adding veggies and spices, I didn't add any flavourings to the quinoa before I cooked it, but I often use chicken or vegetable broth instead of water when I'm cooking quinoa.

As quinoa is cooking, heat olive oil over medium heat. Add minced garlic (I used a garlic press) and cook to soften and mellow the garlic (about 2 minutes, but watch carefully and stir often so garlic doesn't burn). Then add the chopped pepper, carrot, and onion. I used my hand-held food chopper from Pampered Chef, which I love, but you can use a food processor or chop them by hand if you prefer larger pieces of veggies in your quinoa. You can also use any combination of veggies that you choose or have on hand. I'd try celery, red pepper, red onion, zucchini, etc. Sauté veggies until soft, about 5 minutes, then add cumin, oregano, and salt and pepper. Stir and cook about a minute longer. Add veggie mixture to cooked quinoa and combine.

Spread the vegetable quinoa on a plate, and top with walnut & parm-crusted chicken breast. Serve hot, with optional lemon wedges (I didn't have any fresh lemons but I think a splash of fresh lemon juice would taste good on both the chicken and quinoa).

Both my husband and I enjoyed this meal and I'm sure I'll make it again. What's not to like about a dish that's easy to make, tasty, and nutritious?

Muffins! [Banana Soy with Chocolate Chips]

As promised, here is my recipe for delicious and relatively healthy (minus the chocolate, but that's good for the soul, so I think it's healthy in its own way!) banana soy muffins. To make these muffins, I modified a Soy-Banana Bread recipe from one of my favourite cookbooks - More-with-Less Cookbook: suggestions by Mennonites on how to eat better and consume less of the world's limited food resources by Doris Janzen Longacre. My mom had this cookbook when I was growing up and made many delicious foods from it. Now I own my own 25th anniversary edition, thanks to my mom giving it to me for my 23rd birthday several (8!!) years ago. If you want a great, down-to-earth cookbook with scores of great recipes, that also educates you on how to be a conscientious and responsible eater, this one's for you. It's worth its weight in gold. Anyhow, back to the muffins. Here they are:

Banana Soy Muffins with Chocolate Chips

Ingredients

1 cup soy flour

1 cup spelt or whole-wheat flour

1/4 cup all-purpose white flour

1/4 cup ground flaxseed meal

2 3/4 tsp baking powder

1/2 tsp baking soda

1/2 cup sugar

1/3 cup dry milk powder

1 cup mashed banana (2-3 bananas)

1/4 cup melted butter

1 egg, beaten

1/3 - 1/2 cup water

1/2-1 cup chocolate chips or chopped walnuts (optional)

Method

Preheat oven to 350°F.

Combine all of the dry ingredients in a large bowl. You could use a stand mixer to make these, but I like making muffins by hand. They usually turn out better because they require very little mixing to combine the wet and dry ingredients; too much mixing makes dense dough and consequently, tough muffins.

Side note 1: As the More-with-Less cookbook says, "Soy flour is expensive among flours, but not as a source of protein". If you make 12 muffins with this recipe, each muffin will have about 6.5 grams of protein in it. I buy Bob's Red Mill Soy Flour from Safeway, but I'm sure you can buy it bulk at many health food or organic stores. I also buy Bob's Red Mill Flaxseed Meal at Safeway and the Spelt Flour from Costco. I'm very happy with the price and quality of all of the Bob's Red Mill products that I've used.

In a separate medium bowl, mash your bananas. I use a waffle-style potato masher for this as it is easy and efficient and ensures there aren't any large chunks of bananas, but you can use any kind of masher or even just a fork. As you probably know, brown, over-ripe bananas make the best banana baked goods. You can also freeze the bananas before you use them. When my bananas begin to get too ripe for me to enjoy eating them, and I'm not in the mood to bake banana bread or muffins, I just peel the bananas, put them in a ziploc bag, and pop them in the freezer. Then I just take them out of the freezer a couple hours before I'm ready to use them. They're brown and slimy and generally disgusting looking, but they make fantastic muffins!

Melt the butter in a mug in the microwave and add that to the banana as well. Then use the mug to beat the egg before adding it to the mashed banana as well. Finally, add the water to the liquids and stir to combine. I often find that 1/3 cup isn't enough, but you may want to start with that, then sprinkle a bit more water into your muffin mix if it seems to dry when you're combining the dry ingredients with the wet.

Side note 2: Ever start baking and then realize you don't have any eggs? That's what happened to me this time around. Thankfully, there are several options for egg substitutes, including using apple puree or tofu, but my favourite, which has worked every time I've tried it, is ground flaxseed. Mix 2 1/2 tbsp of flaxseed meal with 3 tbsp of water and let sit for a few minutes until it gels up, then add to your ingredients as you would an egg. It works like a charm.

I usually add the chocolate chips and/or walnuts to the dry ingredients before adding the wet ingredients, but again, these are optional. My husband prefers chocolate chips in his (it's about the only way I can get him to eat muffins) and I, surprisingly, considering how much I like chocolate, usually prefer walnuts or nothing at all. Then I'll make half of the batch plain and add the chocolate chips to the batter once I've scooped half of it into the muffin tins.

As you're adding the wet ingredients to the dry, remember to add them all at once and to stir gently while you're combining. Don't over-mix. This batter is great because it kind of "fluffs" up and has a nice airy texture; if you over-mix you'll ruin that and have denser, tougher muffins.

Once you've scooped the batter into 12 greased (if necessary) muffins tins, pop them in the oven for about 20 minutes, until they're raised and golden brown on top. Enjoy hot right out of the oven, slathered with lots of butter. Now that's a delicious breakfast. Or snack. Or anytime food. These also taste great cold, and they reheat and freeze well too.

Side note 3: If you prefer banana bread to banana muffins, you can just pour all of the batter into a 9x5x3" loaf pan (greased) and bake for 50 minutes rather than 20. This should also be eaten hot out of the oven and leftover slices taste amazing toasted. I just pop them in the toaster, slather with butter, and enjoy.

Muffins! [Blueberry Oatmeal with Kefir]

I love muffins. They're fun to make and delicious to eat. The only thing I don't like about muffins is cleaning the muffin pan. I have a stoneware muffin pan which makes great muffins but it has to be hand-washed and it's a pain in the rear. Although it's slightly embarrassing to admit, the muffin pan often sits in the sink for a couple days after I make muffins because I hate cleaning it so much. Regardless, this does not deter me from baking these little treasures on a regular basis. Last week I tried a new recipe: Blueberry Oatmeal with Kefir and this morning I made my husband's favourite, Banana Soy with Chocolate Chips. The recipe for the oatmeal muffins is below for your reading and/or baking pleasure, and the recipe for the banana muffins will be posted soon!

Blueberry Oatmeal Muffins with Kefir

I've been hearing a lot about kefir lately and I think I'd like to try growing my own at home. However, I decided I should try it first, so I bought it for the first time a few weeks ago. Of course, as these things go, it then sat in my fridge until nearly its expiration date. So I needed to do something with it and thought: muffins! I imagine that baking it takes away some of its nutritional/beneficial qualities, but it sure makes great muffins. I used this recipe as my starting point, but here is exactly what I did:

Ingredients

1 cup oats

1 cup kefir

1 cup spelt flour

1/4 cup flaxseed meal

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tbsp vinegar

1 egg, beaten

1/2 cup brown sugar

1/4 cup olive oil, vegetable oil, or melted butter

1/4 cup apple sauce

1 tsp pure vanilla extract

1 cup blueberries, fresh or frozen

Method

Preheat oven to 400°F.

Combine the oats with the kefir in a large bowl and set aside. If you are using anything other than quick oats, you should soak them for at least 10 minutes. (I used quick oats and the muffins turned out great, but I'd like to try them with a more nutritious option, like steel cut oats.)

In a medium bowl, combine flour, flaxseed meal, salt, baking powder, baking soda, and cinnamon. (I like a bit more salt in my muffins to help bring out the flavours, but if you are sodium conscious, you can reduce the amount to half a teaspoon.)

Once the oats have soaked for an appropriate amount of time, add the vinegar, egg, brown sugar, oil or butter, applesauce, and vanilla to the oats and kefir mixture. If adding vinegar seems odd to you, I totally understand, because I was confused about that as well (it's an ingredient in the recipe I used as a starting point), and the online research I did to find out why produced no results. If you know why, please fill me in! Whatever the case, the finished muffins had no vinegary smell or taste so I'd add it again, not knowing what would change if I didn't. I used regular vinegar, but apparently apple cider vinegar is a good option as well. Also, if you don't have applesauce, just use all oil or butter. I often buy unsweetened Mott's Fruitsations, so for this recipe I used the blueberry one - seemed appropriate. Finally, I like the flavour that vanilla adds to muffins - makes them a bit more cake-like - but if you don't prefer that, you can skip the vanilla all together.

When you have the wet and dry ingredients prepared separately, add your fresh or frozen blueberries to the dry ingredients and stir gently to coat them. Immediately add the wet ingredients (especially important if you're using frozen blueberries to prevent them from bleeding colour into the batter) and fold ingredients together until just combined. Lumpy batter is fine - actually preferable - and over-stirring muffin batter will affect the fluffiness of the finished muffins.

Now you can scoop your batter into 12 prepared muffins cups and bake for 18-20 minutes. Enjoy hot with some butter or let them cool first and eat them whole. They are delicious either way and freeze very well too. I think this may be my new favourite oatmeal blueberry muffin recipe.

Smoked Bratwurst Sausage Soup/Stew

On Saturday, I was looking for something to make for lunch, but I didn't have a lot to work with, plus I had a bunch of stuff in my fridge nearing the end of its shelf life. Basically, I wanted to make something delicious out of the dregs of my fridge and cupboard. So I decided on soup or stew - again - because it's very forgiving on what you can put into it. I did an extensive recipe search but nothing I found fit what I had on hand, so I just started from scratch. I had some smoked bratwurst sausages (Johnsonville brand - unbelievably delicious, especially barbecued and eaten on a bun) that needed to be eaten and I thought they could work well in a soup/stew, so here's what I put together:

Ingredients

3 smoked bratwurst sausages, cut into small bite-sized pieces

1 tbsp extra virgin olive oil

1/2 white onion, chopped

2 celery stalks, chopped

1/2 red pepper, chopped

about 2 cups chicken or vegetable stock

1 can whole sweet kernel corn (you could use frozen as well)

several baby potatoes, quartered

1-2 tsp dried thyme (depending on taste)

1 tbsp dried parsley

salt and pepper to taste

Method

I warmed the olive oil in a medium sized dutch oven (you can use a soup pot or heavy sauce pan instead) over medium high heat, then added the cut up sausage and cooked it for several minutes, until it browned up. Then I added the onion, celery, and red pepper and cooked it for several more minutes, until the vegetables began to soften. (I put the lid on the dutch oven and stirred the mixture several times while it was cooking to ensure everything cooked evenly.)

Once the veggies were soft, I added a couple cups of vegetable stock (I didn't have any chicken stock in my cupboard, otherwise I think I would have used that instead) and the can of corn (liquid included). Then I added the potatoes and spices, mixed it all up, put the lid on and let it simmer for close to an hour, stirring occasionally. If there doesn't seem to be enough liquid, add a bit more stock or water, but be careful not to add too much or you'll have watery soup (which can be remedied later, but will affect the flavour).

Once the potatoes are soft, taste your soup! Chances are you'll have to add more spices, especially salt. After adding any additional seasonings, make sure you stir well and let it simmer for a couple more minutes before tasting again, to ensure the flavours have had a chance to mingle.

If your soup is thin, like mine was, you can add some flour or cornstarch mixed with water to thicken it up. I used flour; I mixed a couple tablespoons of it with cold water in a mug, and then ran it through a strainer into the soup and stirred immediately to prevent lumps. It only took a couple minutes to thicken up. Depending on how thick you like it, you'll end up with a either a soup or stew consistency. (Another trick I learned from a corn chowder recipe is to use creamed corn instead of or in addition to the whole kernel corn to help thicken it up, although I would add it after the potatoes have cooked so they can easily absorb the water they need.)

Upon tasting, I give this simple recipe a thumbs up. The smoky, salty flavour of the bratwurst sausages went very well with the sweetness of the corn and red pepper (for that reason, as my husband said, this would also taste great with bacon. Mmmmm... bacon). The thyme added a nice level of flavour as well. (I am coming to the conclusion that thyme tastes good in just about everything; it's my number one go-to spice.) Overall, I was pleased with how this slap-together soup turned out - lots of flavour and nutrition for minimal work. Now that's some good cookin'.

Greek Pizza

Tonight I made the most delicious pizza and I'm very proud of it because it's entirely my own creation. Two years ago, my husband Bill and I went to Greece for our honeymoon and we've been obsessed with Greek food ever since. I have a signature Greek meal that I put together once we got home from Greece, based on how the Greeks prepared food for us. I make this meal pretty much every time we have company and it's amazing, if I may say so myself. Don't worry; I'll be sharing that meal with recipes next time I make it.

But back to the meal at hand. For awhile now, I've been thinking of taking some of the elements from my Greek meal and putting them on a pizza. Namely, I wanted to include flavours from Chicken Souvlaki and Greek Salad as well as the Greek spice mix that we discovered in Greece. So I marinated some chicken in my souvlaki marinade, added the spice mix to the dough, and made Greek salad ingredients my main pizza toppings (minus the cucumbers, of course, because that would be gross).

This is what I came up with:

Greek Pizza Crust

(The base for this recipe comes from my mom - it's in the cookbook that the home ec department from my old high school recently put together.)

1 cup warm water

1 tsp sugar

1/4 cup extra virgin olive oil

1 tsp salt

1 tbsp instant yeast

2 1/2 cups white flour, split in half

2 tsp dried parsley

2 tsp dried oregano

2 tsp dried marjoram

2 tsp dried thyme

1 tsp coarse black pepper

Put the first four ingredients in the mixing bowl of your stand mixer (if you don't have one, just use a large bowl and a hand-held mixer). Add the yeast and 1 1/4 cups of the flour to the wet ingredients and beat for 5 to 6 minutes in your stand mixer, using a beater or paddle attachment. Once it's done beating, switch to your dough hook and add the remaining 1 1/4 cups of flour and the spices and knead the dough in your mixer until the dough is smooth and elastic. If it seems too dry, add a splash of water while it's kneading, but be careful not to add too much.

Remove the bowl from the mixer, cover it with a damp towel (this is important so the dough doesn't dry out) and let the dough rise until it doubles (about an hour). I like to put it by a heat register so it rises better. Once the dough has doubled, punch it down, shape it into a round ball, place it on a lightly floured surface, and roll it into the shape of pizza crust you desire. I just roll my dough out right on my pizza stone so I know exactly how big to make it. If you like a lip on your pizza, make sure you roll out the dough a bit bigger than you want it to be and then roll up the edge to create a ridge. Prick the dough several times with a fork and set aside to let it rise again (about an hour). Once it's the thickness you like, bake it in a 350°F oven for 10-15 minutes, just to set the dough before you pile on the toppings. (You can also make the dough ahead of time, and freeze it at this point; just make sure you thaw it completely before you add toppings and bake the pizza.)

Greek Pizza Toppings

Souvlaki Chicken

juice of 1 lemon

3 large cloves of garlic, minced

2-3 tbsp extra virgin olive oil

1/2 tsp salt

2-3 tsp of Greek spice mix (see below)

2 chicken breasts, chopped into small bite-size chunks

Combine the first five ingredients in a bowl. Place chicken pieces in a sturdy plastic zip bag, add the marinade and close the bag. Knead and/or toss until all of the chicken is coated in the marinade. Place in the fridge for 2-5 hours. Once the chicken is marinated, heat a small frying pan over medium high heat. Add the contents of the bag to the pan and cook the chicken in the juices for several minutes until the chicken is no longer pink. Then drain the liquid and put the pan back on the heat for a few minutes so the chicken browns a little.

Greek Spice Mix

equal parts of dried parsley, thyme, marjoram, and oregano

1/2 a part of coarse black pepper

I usually keep a small container of this mixture in my spice cupboard for easy Greek seasoning.

Sauce

1/2 can of tomato sauce

1/2 can of tomato paste

salt and pepper to taste

I didn't want to add any spices to the sauce, since there were already spices in the crust and on the chicken. If you don't like things very salty, you may want to skip putting any salt in the sauce since there's already some in the tomato sauce and a lot of the toppings are salty as well.

Toppings

about 1 cup chopped fresh spinach

1/4 red pepper, chopped

1/4 green pepper, chopped

1/4 red onion, chopped

about 1/3 cup chopped fresh kalamata olives (canned won't taste the same)

1/2-3/4 cup crumbled feta

1-2 tbsp capers (optional)

about 1 cup shredded mozzarella cheese

1 tomato (I like vine-ripened), sliced

Method

Spread tomato sauce over the crust - I like to use a large silicone pastry brush or a spatula. Next spread the chopped spinach onto the pizza and then layer the browned chicken over top of the spinach. Sprinkle on the peppers, onions, olives, feta, and capers if using them (I didn't add them because I was out of them, but they are commonly used in Greek salad and I think they'd be a nice touch on this pizza). Then smother everything with the mozzarella cheese.

Bake the pizza in a 350°F oven for about 20 minutes, until the cheese starts to brown and the crust is nicely browned on the bottom (I used a spatula to lift the edge of the crust so I can take a peek under there). Once you've taken your masterpiece out of the oven, arrange the fresh tomato slices on top of the pizza, and then let it sit for at least 10 minutes before you cut and serve it so the ingredients can set and so the pizza can cool a bit. You might want to just leave the kitchen for those 10 minutes, because really, it will look and smell so delicious, you'll have a hard time waiting. But it'll be worth the wait, I promise. Otherwise, your pizza will leak liquid and you'll likely burn your mouth biting into it.

Doesn't that look delicious?! If you decide to make this, I'd love to hear your (and your family's) reactions to how it tastes. Both Bill and I loved it and I will definitely be making this again. Soon. YUMMY!

RR's Sloppy Maple-BBQ Turkey Joes

Last night I made this Rachael Ray recipe that I've been eying for awhile. It looked and sounded so yummy. And it was good, just not as good as I'd hoped it would be. I'd probably make it again, but I think I'd change a couple things. I found the sauce a bit too sharp - I think I'd use a bit less cider vinegar. I was also hoping it would taste more maple-y, but I only had a light maple syrup, so that might be why the maple flavour didn't really come through. As you can see in the picture, the mixture was a bit runny but it turned out okay because the bread sopped up the added moisture.

I didn't have any buns in the house, so I made my own by adapting this recipe from my sister. As I didn't need a lot of buns, I halved the recipe and made four large buns rather than one large round loaf. I also substituted fresh thyme for the rosemary, since I had it in the fridge and it's an herb that goes very well with poultry. I added a touch of cumin (about 1/4 tsp) in the dough as well and I liked how it tasted in the finished product. The buns turned out great and were a nice flavour complement to the sloppy joes.

The best part about this meal was how quick and easy it was (minus the time I had to wait for the dough to rise - but you can definitely just use store-bought buns) and for that reason alone I recommend it. As I said before, it has a good flavour and it's also quite nutritious, so you really can't go wrong making this for dinner one night.

Pear, Feta and Walnut Salad with Endive and Pea Shoots

I also made a salad tonight that was originally inspired by Rachael Ray, but I made several changes to suit my tastes and the availability of produce at my local stores. So I'm going to call this an original recipe, but give credit to Rachael Ray for the inspiration and the initial idea (you can check out her recipe here - the rest of the meal depicted there is delicious too, by the way).

Here's my recipe, which serves four:

Pear, Feta and Walnut Salad with Endive and Pea Shoots

1 Anjou Pear, sliced into wedges

1/2-3/4 cup crumbled feta cheese

1/2 cup toasted walnuts

2 Belgian endive, cut width-wise into small sections

1 package or bunch of pea shoots

2 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

pepper to taste

Mix the endive and pea shoots together and separate onto four salad plates. On the bed of greens, arrange pear wedges in a funky design of your choice (I like a starburst pattern). Sprinkle some feta and then some walnuts over the pears and greens. Mix the lemon juice, olive oil, and pepper by shaking them in a small closed container. Immediately drizzle over the salad. (If you like lots of dressing on your salad, double the recipe - this makes about a tbsp of dressing per serving.) Eat right away. It tastes so good you don't want to wait - trust me!

Tip & Trick: You can use bottled lemon juice but it really doesn't taste the same. One lemon will give you approximately 2 tbsp of juice. If it's particularly seedy or full of rind, a good trick is to strain it through some cheese cloth before you mix it with the olive oil.

Note: The picture here shows the salad made with baby spinach because that's what I had in the house tonight, which is also delicious. However, I like the endive and pea shoots better as they just add a unique flavour that the spinach doesn't have.

Rachael Ray's Pork Chops with Plums and Red Onions and Sesame Rice

I have a bit of a Rachael Ray obsession. While I have to admit I find her slightly annoying on her show, I love her recipes and I love trying to make new types of food. I've picked up on some of her techniques, tips and tricks and I've learned a lot about cooking and various cooking tools that have made my kitchen adventures better and easier. I have yet to make one of her recipes and be disappointed. I can guarantee you'll see a lot of her recipes along with my feedback on this blog. Tonight I made a recipe that I've made three or four times in the past couple of months because it's absolutely delicious: Pork Chops with Plums and Red Onions and Sesame Rice. I follow this recipe quite strictly (why mess with perfection?!); you can find it here.

My thoughts after preparing this several times:

• I toast my own sesame seeds by putting a single layer in a pie plate and putting it under the broiler in my oven for a minute or two. Watch closely! They brown quickly and burn even faster.
• You can use green onions instead of chives in the rice, but it's not quite the same. And dried chives won't cut it.
• I'd never even heard of Chinese Five Spice before I made this recipe. If you have, I'm impressed by your spice savvy. If you haven't, go get some and try it. And don't even bother making this recipe without it. It makes the pork chops.
• Once I couldn't find any fresh plums at the store, so I used apricot preserves (jam) instead and it was still good. The plums are better, though.
• I prefer the boneless loin pork chops that are cut really thick. I buy my pork chops from Costco and they're awesome. The key is to cook them a bit longer at a slightly lower temperature so they cook through but stay nice and juicy.
• Tamari is a type of soy sauce - it's darker and more flavourful than regular soy sauce. It's worth the added expense to get some; regular soy sauce won't do this recipe justice.
• Use actual ginger root - the powdered stuff doesn't taste the same. I just run a piece of peeled ginger root over a small handheld grater to get it minced up quickly and easily.

Overall, while this dish seems like a lot of work, it really isn't, and regardless, it's worth the time and energy.

Lemony Buttercream Cupcakes

We had a guest over for dinner tonight which inspired me to make dessert. I was going to make these divine chocolate cupcakes that I made for Valentine's Day (I will blog about them another day, I promise) but I decided I wanted something that tasted like spring (I'm dreaming of warmth). So I did a search for lemon cupcakes with buttercream icing (the best kind of icing out there) and I found a recipe on a blog called The Cupcakery. And they are YUMMY!! You can see the original recipe with lots of pretty pictures here.

I pretty much followed the recipe exactly, except that I used cake and pastry flour rather than all-purpose flour. I think it works better, plus I had some in my cupboard. I also didn't have enough unsalted butter, so I just used salted butter and decreased the salt in the recipe by about half. I also used a stand mixer (my mom's old Braun which after 20+ years still works like a charm - in fact, she says she misses it even though she has a nice new KitchenAid mixer) rather than an electric mixer and it worked great. Plus it's much less labour intensive, so that's a bonus. I didn't have mini baking cups so I just made regular-sized cupcakes; this recipe makes 24 of them. I also didn't add any food colouring to the icing since I didn't have any and I think they look appetizing without the colour. As you can tell by the picture, I'm not the best at icing cupcakes; I don't have any fancy icing tools, so I just used a plastic Ziploc bag with a corner cut off to pipe the icing onto the cupcakes. And it worked fine. The amount of icing for each cupcake was perfect for my taste, but the recipe as is only iced 16 of the 24 cupcakes. So if you love lots of icing on your cupcakes, make about 1.5 times the amount in this recipe. Or double it if you really love icing. :)

A couple practical points to help you out should you choose to make this recipe: a stick of butter is equal to half a cup and you'll need 2-3 lemons, depending on their size. You can get about 1 tbsp of zest and 2 tbsp of juice from each lemon. If the juice is particularly seedy or full of rind, I found that straining with a bit of cheese cloth worked like a charm to ensure you have a nice clear juice, which is especially important for the icing. A bit of rind in the batter will only improve the lemony flavour.

If you're on the fence about making these, just do it, especially if you love lemony sweets. They're delicious!

Healthy-ish Oatmeal Chocolate Chip Cookies

A week or so ago my sister Hilda posted a recipe for Healthy Oatmeal Cookies on her blog, Handmade Therapy. You can see the original post with the recipe here.

My sister did a few things differently from the recipe that she had, and I did as well. This is what I did differently from the original recipe:

• I used a little less than a cup of spelt flour and 1/4 cup of soy flour instead of the whole wheat flour
• I added about 1/3 cup of flaxseed meal
• I didn't have molasses, so I used a tbsp of parked dark brown sugar mixed with a bit of water instead
• I used 1/4 cup of extra virgin olive oil and 1/4 cup of applesauce for the oil measurement
• I added the 1/2 cup of chopped walnuts and about 3/4 cup of chocolate chips

Waiting for the mix to cool in the fridge was the hardest part... I wanted warm chocolate chip cookies! But I figured it was worth the wait since it would improve the final flavour of the cookies (according to my sister in her post).

They definitely looked pretty and appetizing when they came out of the oven, and they were tasty, but I would do a couple of things differently next time:

• I didn't find the cookies sweet enough, so I would add more brown sugar. I suppose that would detract from the "healthiness" of the cookies, but they would taste better and I care more about taste than health in my baked goods.
• I would add the extra egg white that's suggested in the original recipe to help the cookies stay together a bit better. They weren't crumbly, but the dough could benefit from better binding.
• I'd probably add a bit more applesauce or perhaps a bit of milk to increase the moistness of the finished cookies.

Overall, I like these, and I actually think these are the type of cookies that will taste better cooled down (as I'm writing this, they are still warm from the oven so I haven't tasted them cold yet). I also think there is some good nutrition in these cookies and it helps me feel a bit less guilty about eating so many of them, since my husband isn't a big baked goods fan (tragic, I know).

Butternut Squash and Red Lentil Soup

Cold Saturday mornings are perfect for making soup. They're relaxed and my husband is home to help me look after our 7 month old daughter, Abigail. There's been a large butternut squash sitting on my counter for over a week and I've been wanting to turn it into a soup since I bought it. I also recently bought red lentils for the first time to make into baby food. Turns out I really like the taste of them - they're kind of nutty and spicy. As soon as I tasted them, I knew they'd be a great addition to a soup. As I thought about making butternut squash soup, I was convinced the lentils would add a nice rich taste. Turns out, I'm not the first one to think of this. Surprise! Ha ha. The web is full of recipes for butternut squash and red lentil soup. I looked at a few of them, but none really appealed to me, so I decided to make my own recipe. Here are the ingredients I used and what I did with them:

Ingredients

1 large butternut squash

1/4 cup butter

1 medium white onion

1 small leek (I would've used 2 if I'd had another)

2 celery stalks

4 large garlic cloves

2 large carrots

1/2 head of cauliflower

6 cups of chicken stock

3/4 cups of dried red lentils

several stalks of fresh thyme (you can use dried)

1/4 cup of chopped fresh flat-leaf parsley (you can use dried)

1 tsp of dried rosemary (I would have used fresh if I'd had it)

1/2 teaspoon of dried chopped bay leaf (again, I would have used fresh)

sea salt and pepper to taste

paprika, nutmeg, cumin and coriander to taste

Method

I prefer the taste of roasted squash so I started by halving the squash and scooping out the seeds, then laying it cut side down in a baking dish with about an inch of water. I put it in a 400° F oven for about 45 minutes until the squash was soft.

While the squash was baking, I melted the butter in a large stock pot and chopped up the onion, leek, and celery. I didn't worry about chopping anything too small as I planned to puree the whole mix after it was cooked. I also peeled 4 large cloves of garlic and crushed them by pressing them between the flat side of my knife and the cutting board. I added all of this to the butter and sautéed it for about 5 minutes, until the vegetables were soft. While they were sautéing, I chopped up two carrots, two celery stalks, and half a head of cauliflower. I added these to the pot and then added about 6 cups of chicken stock. I just added water to powdered stock mix but you can use boxed or homemade stock as well. And if you want to keep this soup vegetarian, you can use vegetable stock instead. Next I rinsed the lentils and added them to the pot as well. I brought everything up to a boil and then turned down the heat to medium low, added some salt and pepper, and let it simmer for about 45 minutes, with a lid partially on. When the squash was finished, about halfway through the simmering time, I took it out of the oven, peeled it (the skin comes off fairly easily once it's cooked), chopped it up, and added it to the pot for the remainder of the simmering time.

Once everything was soft and the flavours had had a chance to blend together, I turned off the heat and let it cool a bit. I fished out the thyme stalks as they're a bit woody, and then I scooped portions into the blender and pureed it until I had a nice smooth consistency. I had to add a bit of water to each blender-full to help loosen it up and make sure everything pureed evenly. Once it was all pureed, I put it back in the pot and did some tasting and seasoning. I added some more pepper, as well as paprika, nutmeg, cumin, and coriander to taste (I used about 1 tsp of nutmeg and about 1/2 tsp each of paprika, cumin, and coriander).

I served it with a dollop of sour cream and a sprinkling of chopped fresh parsley. Delicious!!

I Love Food!!

I have a deep love for everything food related. I love thinking about it, shopping for it, preparing it, eating it, talking about it, watching shows about it, and so on. Food is a unique blend of necessity and creativity. We can't live without food, but it can be so much more than a necessity. We can play with it, mix and match it, and be creative with it to improve the taste and appearance of it so that eating becomes this extremely enjoyable experience that is satisfying on several levels. Plus there's the whole social element of it - food brings people together and makes social gatherings much more pleasurable.

Now that I'm a stay-at-home mom, I have more time to spend in the kitchen and I've recently discovered that I have a bit of a knack for preparing food. My husband constantly compliments me on my cooking and insists that if he ever gets to open his dream restaurant, he wants me to be a food consultant. He even says he'd likely use some of my recipes. Since he's the one who eats my food every day, I value his opinion.

I often experiment with new recipes, ingredients, and techniques and rarely follow any recipe exactly. I like to give dishes my own spin by adding, omitting, substituting, or adjusting quantities of certain ingredients. So I've decided to enter the food blogging world to document some of my food adventures. It's mostly just for me, but if you find yourself intrigued, I hope it's a worthwhile read.