Food?

I used to post recipes all the time when I was home with the boys. I love to cook but find that time is not always on my side. But, today I had time. I made the following quiche (thanks for the idea Beth) for lunch today...

Impossibly Easy Chicken 'n Broccoli Pie (from the Bisquick Box)

1 1/2 cups frozen broccoli (I pre-cooked fresh)

1 1/3 cups shredded cheddar cheese

2 cups diced cooked chicken

2/3 cup chopped onion

1 1/3 cups milk

3 eggs

3/4 cup Bisquick mix

1/2 tsp salt

1/4 tsp pepper

Heat oven to 400 degrees F. Grease a 9 inch pie plate or square pan. Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, cheese, chicken and onion in plate/pan. Beat milk, eggs, Bisquick mix, salt and pepper until smooth. Pour on top of chicken mixture. (I doubled the recipe and made a 9 X 13 so we would have lots of leftovers).

Bake 30-35 minutes or until knife inserted in centre comes out clean. Let stand 5 minutes before serving.

ENJOY!

WEDNESDAY NIGHT!

Just a friendly reminder that there is stitching happening at my house on Wednesday evening (June 3rd). I plan on throwing lasgana fixings into the slow cooker in the morning so anyone who would like to join my family and myself for supper, is more than welcome at the table. Supper is being served between 5:45pm and 6pm and we will be stitching probably as close to 6:30pm as we can.

Let me know if you can make it and if you need directions!

Rebel

It is Thurdsay....

did it really take me until Thursday to write about the weekend - SCARY!

We had a wonderful time. My friend Beth from Kingston had her DH drop her off in the late morning. We chatted and setup for some stitching. Lunch time arrived, and I served -

Ricotta Spinach Quiche

1 container light ricotta cheese (454g)

2 large eggs

1/4 cup light parmesan cheese

1/4 cup minced onion

1 clove crushed garlic

1 pkg frozen spinach cooked according to directions (I used 4 cups fresh, lightly steamed)

salt and pepper

1 pre-made pie shell (not baked) - I use tenderflake from the grocery store

Pre-heat oven and pie shell to 400 degree. Mix everything else together and pour into pre-heated pie shell. Bake at 400 degrees for 10 minutes and then turn down to 325 degrees for 45 - 60 minutes until a knife insert in the the center comes out clean.

I served this with a fresh tomato, onion (vidalia) and mini cucumber salad.

Dessert was fresh raspberries and blackberries on pound cake with fat free cool whip.

Marg from TO arrived around 2pm, so we chatted while she munched on lunch. Then into the livingroom for some WIP viewing and finish sharing...and stitching. I unfortunately did not get a photo of Beth, or her stitching! I did get one of the lady herself and a couple of Marg's beautiful Austrialian alphabet and hopefully she won't mind me posting them here...

They are stunning in person!

My DH arrived home early on Saturday, unfortunately Beth wasn't able to stay but DH made us a beautiful beer can chicken, grilled vegetables and broccoli salad. Again, fresh fruit, cake and cool whip for dessert.

We stitched until about 11pm, while watching The Bee Movie and chatting away. We slept late on Sunday, did some more stitching and enjoyed a quick breakfast to get back to more stitching! I dragged my stash out...we had a peek and then back to stitching. Lunch was leftover everything from the day before.

Marg packed up and headed back to TO around 2:30-3pm and I ventured off to collect my children.

Here is my before shot of my stitching ...

And my after shot...

I had a wonderful time and hopefully the next one will draw some more bodies. I'll let you know when the next one is booked!

A SAL, A SAL, we are having another SAL!

This one is last minute and I wasn't even going to post it here but there were a few persons that are more than welcome to attend that are not members of the yahoo group I own so I thought this was the easiest way to get the word out there. When: Saturday, September 15th (and 16th if need be) Where: Rebecca's house (Camden East) Why: BECAUSE WE CAN! So, if anyone is interested in attending, it is a throw together day and I will have my boys (the oldest will be attending a birthday party for the afternoon so he will be out of the house) but we will just have to work around them. If you need directions on how to get to my place please email me at curt_reb at hotmail.com HOPE TO SEE YOU HERE!

A wonderful weekend!

Lynn J and I had a wonderful weekend. We ate, we stitched and we ate some more. A few cocktails were involved and we accomplished a lot of stitching as well. Lynn even snapped a picture of Caleb trying to get in on the stitching action! It was very cute, if not hard on my pattern. And just before leaving Lynn took a great shot of Caleb and I so I thought I would share.

I promised Lynn I would post the recipes I used so here goes, unfortunately I didn't take any pictures so you will have to take our word that all of it was good. Hamburger Soup From: Taste of Home's, 2003 Quick Cooking Annual Recipes

1-1/2 pounds ground beef 2 cups diced onion 1 cup diced carrots 1 cup diced celery 3 garlic cloves, minced 3 can (14-1/2 ounces each) chicken broth 1 can (15 ounces) crushed tomatoes 2 tablespoons Worcestershire sauce 1 teaspoon hot pepper sauce 1/4 cup margarine 1/2 cup all-purpose flour

In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

In another saucepan, melt margarine over medium-low heat. Stir in flour until smooth. Cook and stir for 6-8 minutes or until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally.

I took a few detours from this but it turned out well. I didn't have crushed tomato so I used diced and in the end added a can of tomato paste to get that tomato flavour. It also turned out a lot thicker than a soup, closer to a chili which was really good with the fresh buns I had purchased. Caleb LOVED it and is still helping me eat up the leftovers.

*****

I made a throw together version of these, I don't measure anymore and just throw it together but here is the recipe I found!

Land of Nod Cinnamon Buns From: All Recipes SUBMITTED BY: Shannon "Easy over night cinnamon buns that are gooey and rich." Original recipe yield: 20 servings PREP TIME: 10 Min COOK TIME: 25 Min READY IN: 15 Hrs

INGREDIENTS 20 unbaked frozen dinner rolls 1 cup brown sugar 1/4 cup instant vanilla pudding mix 2 teaspoons ground cinnamon 3/4 cup raisins 1/3 cup butter, melted

DIRECTIONS Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.

*****

And last but not least was the cake I served with a slowcooker roast for supper. I put a piece in the bottom of a bowl, added a scoop of vanilla ice cream and a drizzle of butterscotch sauce!

Apple Spice Snack Cake From: Taste of Home's, 2003 Quick Cooking Annual Recipes 1 package (18-1/4 ounces) spice cake mix 1 can (21 ounces) apple pie filling 2 eggs 2 tablespoons vegetable oil In a mixing bowl, combine all ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

*****

And now for the stitching news! Here is a picture of what I accomplished during the weekend. It is a pattern by Sisters & Best Friends called Happily Ever After and it is being stitched on Silkweaver's Spring Garden, 28ct Cashel Linen with Crescent Colours and Sampler Threads for my brother and his wife-2-be. No before shot, it was a brand new start.

My 100th post!

Hard to believe that in 9 months I’ve created 100 entries here. Thank you to everyone the reads and enjoys the entries even if you don’t post comments (*wink to Anna). I was debating all day as to what I was going to post about for this special entry and decided to post about what I always post about, my boys, stitching and cooking/baking. Oh if you were interested, here is "The First Post" I did.

Cameron is off for his spring break and already; three days in I’m ready to ship him off…to anywhere. Actually, I got smart and stock piled some cheap toys from the dollar store to keep him happy and at the moment he is playing with his Play-Doh for the first time in about 6 months. I took it away from him because he refused to pick it up when he was done, so this time he has promised me he will at least help clean up or it will disappear again.

Caleb is the ever-happy boy (or cheeky monkey as we call him). Growing by leaps and bounds each and every day. Currently he is trying to master how to drink from a bottle as well as how to stand holding anything so he will soon be walking/running and wrecking havoc on our lives…look out big brother, your toys are no longer safe!

Stitching, I have been doing some of that! I finished the three Lizzie Kate freebies and created a border around them as suggested by Kali, got them done and given to my MIL…without a picture taken! Oh well, my FIL has agreed to create a frame for the piece so I will be sure to take a picture once it is hanging on the wall of their home. And as of 3pm Saturday, March 10th I have completed ALL OF THE BACKSTITCH on the Apache Wedding Blessing!

HAPPY DANCE! Now I have to add the verse, wash and press it and then figure out how to ship it out to my friends in British Columbia. I’m also sending along the $$$ for them to have it framed out there to match the décor of their new home. Then it is on to the Happily Ever After piece for my brother and his wife-to-be who are tying the knot in less than 4 months! I received the fabric (Spring Garden, Silkweaver) and the threads are on order from Stitching Bits and Bobs. I’m still working on my Housework Whenever project and I think I have to get the wolves some light of day as well before my DH asks me again when that (not so) little project should be done. And of course there are countless others that I would like to sink my needle into. Cooking/baking…well we have been eating but I have been freelancing our meals without using a recipe. This has been a staple for the last few nights as I got broccoli for the basement bargain price of $0.66 a bunch! Broccoli Cauliflower Salad 1 head broccoli, cup up in bite sized pieces ½ head of cauliflower, cup up in bite sized pieces ½ red onion, diced ½ cup grated sharp cheddar ½ cup crumbled cooked bacon (I cheat and use the pre-cooked from the supermarket) Mix together in a large bowl. Then mix together well or shake in shaker the following: ¾ cup salad dressing (ie Miracle Whip) ¼ cup cream 3 tablespoons sugar salt & pepper to taste Mix everything together and serve immediately…the leftovers go mushy.

Anyway, hope everyone is well at your home and I look forward to the next 100 posts!

Comfort Zone

Country Salisbury Steak From: Kraft – what’s cooking magazine Fall 2006 Prep time: 10 min. Total time: 35 min. 1 ½ lb. (750 g) extra lean ground beef 1 pkg. (120 g) Stove Top stuffing mix for chicken 1 ¼ cups water, divided ¾ cup chopped onion 2 cups fresh mushrooms, sliced ½ cup Kraft BBQ sauce Preheat over to 375 degrees F. Mix meat, stuffing mix, 1 cup of water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan. Bake for 25 min or until cooked through (160 degrees F). Meanwhile, spray a large non-stick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining ¼ cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over patties.

*****

Cheesy Smashed Potatoes From: Kraft – what’s cooking magazine Fall 2006 Prep time: 15 min. Total time: 35 min. 1 lb. red potatoes (about 3 small potatoes), cut into chunks 1 cup bite-sized cauliflower florets ¼ cup light sour cream 1 cup Kraft Double Cheddar Shreds Light Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.

*****

The steaks were a hit all-round my house. Cameron loves mushrooms and even though he commented on not liking the sauce on them, he ate them. DH and I both thought the potatoes were very good with the cauliflower. DH even commented that I could make them again. Cameron would not eat them, said they tasted strange, go figure. And Caleb even enjoyed this meal, minus the mushrooms and sauce. I blended up some of the steak with the potato/cauliflower mixture and he woofed it down.

I baked...and I cooked!

WOW! I spent the better portion of today in the kitchen, without even realising it! It all started this morning when Cameron asked for a banana and when he went to get one out of the basket his "EEWWW" told me it was about time to make some muffins! And I was right, five mushy bananas were just right to make a double batch of Best Ever Banana Muffins which I have made in the past. They looked good, and smelled good but they weren't what I was thinking "I" wanted for breakfast so while the oven was hot I got busy and also whipped up a batch of Morning Glory Muffins! I have been wanting chinese food for the longest time but we just haven't been able to get out and go for some, so I decided to make the next best thing! I made Broccoli Beef and a shrimp fried rice for supper. The recipe for Broccoli Beef follows but the shrimp fried rice I just winged... Broccoli Beef I From: allrecipes.com Submitted by: Sara "Round steak and broccoli are quickly cooked in a soy ginger sauce. Serve over hot rice or noodles." Original recipe yield: 4 Servings Prep Time: 15 min Cook Time: 15 min Ready in: 30 min INGREDIENTS 1/4 cup all-purpose flour 1 (10.5 ounce) can beef broth 2 tablespoons white sugar 2 tablespoons soy sauce 1 pound boneless round steak, cut into bite size pieces 1/4 teaspoon chopped fresh ginger root 1 clove garlic, minced 4 cups chopped fresh broccoli DIRECTIONS In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

*****

*****

This was REALLY good, all of us enjoyed it and I only took a couple of small liberties … for some reason I’m unable to follow a recipe right down to the letter unless I’m baking. First I used a sirloin steak because it was the first one that I pulled out of the freezer, slightly thawed it and then cut it in strips while it was still partially frozen. Then I used low sodium soy sauce ...DH always drowns his rice/chinese dishes with soy sauce anyways and I’m watching for ways to cut his (and my) salt intake. I didn’t have any fresh ginger root so I used fresh "straight out of the jar" ginger and a liberty I took and I’m sure it didn’t change it a whole lot was to add in about a cup of fresh slice mushrooms. I knew that Cameron would probably not eat a lot of the meat (he isn’t fussy on any meat unless it is processed ham in a sandwich) and he loves mushrooms so at least he got two vegetables into his little body. I’m looking forward to seeing what the leftovers taste like warmed up tomorrow.

A stolen recipe...

Again, I stole another one! Well, I didn't steal it actually, just used it to make supper last night! I read this on The Cookbook Junkie awhile back and thought of it yesterday when I had gotten ground beef out for supper. VERY tasty and I would make it again. Now, I freelanced alot as I only had one pound of beef so I just played until I had enough sauce to cover the burgers I had made.

Hamburger Special
Home For The Holidays Volume 7
Holiday Recipes Copyright 2002
1 (14-ounce) bottle ketchup
1 ½ cups water
½ cup sweet pickle juice or ¼ cup cider vinegar
1 ½ cups finely chopped onions
¼ cup prepared mustard
¼ cup Worcestershire sauce
3 pounds ground beef
2 tablespoons salt (which I omitted)
1 teaspoon pepper

Combine ketchup, water, pickle juice or vinegar, onions, mustard and Worcestershire sauce in large saucepan. Place over low heat and cook slowly while preparing hamburgers. Mix ground beef, salt, and pepper and shape into 12 hamburgers. Place hamburgers in hot sauce and cook gently for 2 hours or more. Serve with buns, coleslaw or salad, potato chips and pickles.

*****

These were really good, Cameron wasn't overly impressed but he did eat one. Curt took the leftovers for lunch today so we will get his opinion later.

It has been awhile

It has been awhile since I've posted a recipe...or cooked from a recipe for that matter! I have no picture...yet, but I will take one and add it later. These were super good and hubby and I have snacked on them way too much today.

Ginger Spice Cookies From: Chatelaine, November 2006 Issue, submitted by Karla Cogghe of Chatham, Ont. Prep Time: 25 minutes Cook Time: 7 - 10 minutes Yields: 40 - 45 cookies (mine must have been larger, I got about 30 total)

INGREDIENTS: 2 cups all purpose flour 2 tsp baking soda 1 tsp each cinnamon and ginger 1/2 tsp nutmeg 1/4 tsp salt 1 egg 3/4 cup vegetable oil 1/4 cup molasses 1 cup packed brown sugar 1/3 cup granulated white sugar

DIRECTIONS: 1. Arrange over racks in top and bottom thirds of oven. Preheat over to 350F (180C). Lightly spray of coat 2 baking sheets with oil. In a medium bowl, using a fork, stir the flour with baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, beat egg with a fork. Then beat in the oil and molasses. Using a wooden spoon, beat in brown sugar until evenly mixed. Gradually stir in flour mixture until well mixed. 2. Place granulated sugar in a small bowl. Pinch off about 1 tbsp of dough and roll into a ball. Then roll in sugar until evenly coated. Place on baking sheet. Continue with remaining dough, placing balls at least 2 inches apart. 3. Bake on 2 racks in preheated over, switching positions of sheets halfway through baking, until cookies begin to crack and set around edges, 7 to 10 minutes. Remove baking sheets to a cooling rack. Let cook on sheets. Store in an airtight container at room temperature up to 5 days or freeze up to 1 month.

*****

As I stated above, these were REALLY good. I love a moist cookie and spice cookies have to be one of my favorites. It has been a busy week and this morning I realised the clocks went back and I was up at 5:30 am, the new time and needed something to just ground me, I decided to do a little baking before the rest of the clan was up for the day. I am a Chatelaine subscriber and had done a speed read on the newest issue as my Mom was here Friday night and I knew if she spied it she would want to take the magazine home with her. This was the only recipe I REALLY wanted so I scanned it into the computer and sent her off with the actual paper copy.

***I've edited this post on the 3rd of November to add the following photos...