Tag Archives: recipes

Fall

Frost greeted me this morning.

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But so did the Sun, and he stayed around all day. Maybe that was why I was in such a good mood today. Or maybe it had to do with this girl.

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Meet Sadie, cutest, sweetest girl alive. But don’t we all say that about our dogs? She’ll be 5 months this Sunday, and she’s still scared of the camera. This was about as still as she would get.

Or maybe I was in a good mood because I got an early afternoon to work on some project work. And I might have made some half decent granola bars.

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There is a granola bar sold at the hospital in their cafe that is TO DIE FOR. It’s sweet, gooey and chewy, with chocolate and raisins, and peanut butter I think. But it’s also huge, oily, and full of SUGAR. I think it might be worse than a cookie. So I needed to replicate it. This version is a good start, but they’re not perfect.

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I’m not sure what to change, I’d like them to be gooier, maybe some more peanut butter? No egg? I’ll write the recipe, and if you have any advice, let me know!

Peanut Butter Granola Bars

Ingredients

2 tbsp margarine
1/2 cup brown sugar
1 cup peanut butter (natural pb, none of that kraft krap)
1 egg
1 tsp vanilla extract
2 cups oatmeal
3/4 cup chocolate chips
3/4 cup currants (I couldn’t find any raisins!)
3/4 cup nuts (I used walnut pieces, but I think sunflower seeds and pumpkin seeds would be wonderful too)

Directions

1. Preheat oven to 325*. Grease a regular sized cookie sheet.
2. Beat together the margarine, brown sugar, peanut butter, egg, and vanilla extract until a smooth mixture occurs.
3. Mix in the oats, chocolate chips, currants, and nuts until it becomes a cohesive mixture.
4. Pour mixture onto the greased cookie sheet. Use your hands or a spatula to press the mixture flat, equal in height to edges of the pan (I couldn’t get it to quite cover the pan, there was an inch or two without any.)
5. Bake for 20minutes, allow to cool, then cut into however big of pieces  you want. I made about 18 smallish ones.

So blog readers, writers, what changes do you think might be made? What would leaving the egg out do to the texture?

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Filed under baking, Recipe

T.G.F.G.F.

At first I thought I would call this post, Thank Goodness It’s Friday.

Then I remembered when my week really brightened.

It was actually a Thursday. The day was dreary, the first really grey day in two weeks. I was tired and the day had been long. I needed something. My mother had requested I bake something for a family friend currently in the hospital. I didn’t need the extra encourage.

Out came my Grandmi’s Purity Cookbook:

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The recipe I wanted was on the last page. Where it originated from I’ll never know. But, the first image of my grandma that ever comes to mind is her, white curly hair, a crisp pink blouse, tucked into a thick almost tweed-fabric skirt, stirring the chocolate and margarine as they slowly melted on the stove. I think this is one of favourite memories of my grandma, and one of the things that really makes me feel connected to her.

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Oh and how delicious these are.

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Chocolatey. Sweet.

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Ooey and gooey. Fudgie.

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After a crazy, busy, rough first week, Thank Goodness For Grandmi’s Fudgies.

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Filed under food, Work

Stages of Change

I really am not too sure what I wanted to write about this week. It’s felt crazy and not so crazy all at the same time. I had an interview for a great summer opportunity, that would entail me going abroad for awhile volunteering.

I also found out that there is a very good chance I could get advanced placement for my internship (meaning it would start sept 2011 instead of sept 2012).

But still so much is undecided.

And I don’t like that. I am not a “by-the-seat-of-my-pants” kinda girl. I really do like a plan more then anything. Even if I’m going to make a change to things or something I have to have some time to think about it. I bet one day someone will ask me to marry them and I’ll respond, “I just need to think about it.” Because I don’t really know if I have a spontaneous bone in my body.

Having so much of my future right now in other people’s hands is sort of driving me insane. That said there are some things I’m working on changing in my own life, but like everything else they’re going to require some thought. I guess if we looked at the Stages of Change theory, I’d often be found in the “pre-contemplation” or “contemplation” stage.

One other thing went really well this week, a yummy recipe I’ll share with you. IMG_1498

Cinnamon-Coco-Quinoa

1 cup Quinoa
1 cup water
1 cup coconut milk
1-2tsp cinnamon
1/4 cup raisins
1 apple
1-2 tbsp agave syrup

1. Gather ingredients.

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2. Through the first five ingredients, throw into a pot and bring to a boil. Lower temperature and allow to simmer until liquid is gone and quinoa is cooked.

3. Meanwhile core and chop the apple, through into a medium sized mixing bowl.

4. Put quinoa in the bowl with the apple and mix all together with agave.

5. Enjoy! This makes 3-4 servings, though if you’re REALLY hungry it could serve two as well.

I ate it the following day for breakfast topped with some almond butter. I think it would probably taste great even if you didn’t use coconut milk to make the quinoa.

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Filed under Recipe

Sweet Potato

The weather here in Vancouver is absolutely crazy. For Vancouver that is. The view from my place on Saturday was rather odd.IMG_0917

I know, this looks pretty normal for all you other Canadians, but really, this is not normal winter weather, let alone November weather for Vancouver.

But the truth is I love it! I always miss the normal winter weather when I’m in Vancouver over the winter. It’s just so dreary and grey normally, it brings me down.

This weekend I also attended The LFS Community Harvest Dinner. This was a dinner put on my several of my classmates, and it’s a tradition in the Land and Food Systems Faculty. It was an amazing five course meal. Three of them stood out: Fig and Goat Cheese Compte on homemade rainforest type crackers, Roasted Sweet Potato & Red Onion Soup, and the Winter Fruit with spiced Chiffon Cake Trifle. Delicious.

Needless to say when my dad came to town this week, and the temperature outside was hitting –10, I knew that on my grocery shopping list would be sweet potatoes and red onions. (Yes I’m that spoiled college girl whose parents visit and buy her groceries. :)) I of course invited him over to enjoy the delicious soup.

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Sprinkled with a little goat cheese.

Just to compare and contrast, Saturday’s version:

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Since I don’t have their recipe (yet, I’m gonna get it though) I’ll share with you mine.

Roasted Sweet Potato & Red Onion Soup

makes 3-6 servings depending on size you choose.

Ingredients

1-2 large sweet potatoes (I used sweet potatoes, not yams)
1 large red onion
2 tbsp Olive oil
Salt & Pepper (to taste)

3 cloves garlic
4 cups vegetable Broth
Pinch Paprika
1 tbsp Cumin

– knife & cutting board.
– large mixing bowl
– baking sheet
– pot
– blender

Directions

1. Preheat Oven to 375. Wash potatoes, and peel onion. Chop up into fairly small chunks for both. Throw together into a bowl and coat with olive oil (get in there use your hands). Add some salt and pepper.
2. Take those vegetables and spread them over a cookie sheet. Roast in the oven for 25minutes. Make sure they’re cooked through when you take them out.
3. When the potatoes and onion have about 5mins to go, bring your broth to a low boil or simmer.
4. Remove the vegetables from the oven and scoop into blender. Add the broth. Blend until smooth. I added it all slowly, because I’m scared of breaking my blender. Oh and good tip, keep your oven mitt on if you’re like me and keep your hand on top of your blender’s lid when you use it, because damn boiled water and fresh cooked potatoes are hot!
5. Serve promptly. If you keep it for later, it definitely thickens up, so you might want to water it down to reheat.

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But seriously so good, and so perfect for winter.

What are you enjoying about the winter season?

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Filed under Dinner, Recipe