Officially this is the day of rest - but we had plenty of work to do - unpacking all of the boxes we brought home from the cottage.
The Roastess with the Mostess was an easy whole lemon and herb roasted chicken- I did mine on the barbeque. I'm having a little denial issues with summer ending.
The flavour of the chicken is surprising - lemon. The lemon is squeezed into the cavity of the bird and the half lemon is placed inside. A paste of dijon mustard, brown sugar, garlic, rosemary and olive oil is rubbed under the skin of the breast and thighs.
Another big hit for Mike and I - we will make this one again and again!
Back to school for all the kids tomorrow - I miss this now that mine are grown up. Drive slow tomorrow - there will be kids and school buses on the road.
Monday, September 7, 2009
Day 17 Oh My! Blueberry Season
One thing that we look forward to - going north is the blueberry season. I have committed to making every recipe in the book - Eat Shrink and Be Merry. I made the Rhapsody in Blueberry!
I am going to sound like a broken record - but oh my goodness!! I made this for my mom to give to her neighbours - but she kept the whole thing for herself.
The blueberries (fresh and local) were sprinkled with sugar, cornstarch, lemon juice and lemon zest. Then I added a topping of oats, flour, brown sugar, cinnamon, melted butter and juice.
Maybe I added too much lemon or zest - but mine tasted a bit sweet tart - but I loved it.
I am going to sound like a broken record - but oh my goodness!! I made this for my mom to give to her neighbours - but she kept the whole thing for herself.
The blueberries (fresh and local) were sprinkled with sugar, cornstarch, lemon juice and lemon zest. Then I added a topping of oats, flour, brown sugar, cinnamon, melted butter and juice.
Maybe I added too much lemon or zest - but mine tasted a bit sweet tart - but I loved it.
Day 16 Spud Lite
Spud Lite was the side dish I prepared for a family barbeque at the cottage. This was roasted red baby potatoes with red onion, rosemary, thyme, balsamic vinegar and olive oil. They turned out perfect - in the barbeque.
If it weren't for the fact that we also had pork loin and a baby green salad and roasted vegetables, I would have been happy eating just the baby potatoes. They have a sweet flavour!
We were busy packing up the cottage so it was great to only have one dish to prepare.
If it weren't for the fact that we also had pork loin and a baby green salad and roasted vegetables, I would have been happy eating just the baby potatoes. They have a sweet flavour!
We were busy packing up the cottage so it was great to only have one dish to prepare.
Day 15 - shed two more pounds!!
Baby steps - adding this weeks 2lb loss to the 3lbs last week makes me think of getting a 5 pound bag of sugar to remind me that was what I carried around that I won't have to anymore.
Today I made Erik Eggstrata - a layered breakfast with hot italian sausage and veggies. I did this on the barbeque since the house was pretty warm already inside. The sausage and veggies were cooked in a skillet on the side burner. I was a little short of croutons that go on the bottom of the baking dish - so I was able to find a crouton recipe in Loony Spoons.
This made a great looking breakfast dish that would be terrific to prepare for company. Mine was a wee bit spicy since I used the hot italian sausage - but no one complained.
Today I made Erik Eggstrata - a layered breakfast with hot italian sausage and veggies. I did this on the barbeque since the house was pretty warm already inside. The sausage and veggies were cooked in a skillet on the side burner. I was a little short of croutons that go on the bottom of the baking dish - so I was able to find a crouton recipe in Loony Spoons.
This made a great looking breakfast dish that would be terrific to prepare for company. Mine was a wee bit spicy since I used the hot italian sausage - but no one complained.
Thursday, September 3, 2009
Day Fourteen - That's 2 weeks!!
Seriously, how long can this love affair with Greta and Janet Podleski's recipes last?? Just when I think we have prepared and eaten our all time favourite recipe - BAM - another new favourite!
Tonight it was "Jellystone Pork" a pork tenderloin that can be cooked on the grill or in the oven along with a tasty sauce of apple jelly, sour cream and dijon mustard etc.
I started out with the pork tenderloins grilling on all sides to seal in the juices and then I sprinkled salt, pepper and rosemary and sealed it in double foil and returned to the grill and reduced the heat. This cooked for just 40 minutes while I prepared the sauce on the stove top.
It calls for sour cream after the sauce comes to a boil and removed from the heat - so this gets a bit tricky with the timing of the meal. I added a chop till you drop salad - minus the chicken and the thai peanut sauce salad dressing.
We were amazed by the flavour and tenderness of the pork that was done to perfection. As we head into the long weekend, I will be in Northern Ontario for a few days and once again - I will try to enter my blog daily.
If that fails - I will catch up when I return - but I plan on sticking to this without a hiccup!
Tonight it was "Jellystone Pork" a pork tenderloin that can be cooked on the grill or in the oven along with a tasty sauce of apple jelly, sour cream and dijon mustard etc.
I started out with the pork tenderloins grilling on all sides to seal in the juices and then I sprinkled salt, pepper and rosemary and sealed it in double foil and returned to the grill and reduced the heat. This cooked for just 40 minutes while I prepared the sauce on the stove top.
It calls for sour cream after the sauce comes to a boil and removed from the heat - so this gets a bit tricky with the timing of the meal. I added a chop till you drop salad - minus the chicken and the thai peanut sauce salad dressing.
We were amazed by the flavour and tenderness of the pork that was done to perfection. As we head into the long weekend, I will be in Northern Ontario for a few days and once again - I will try to enter my blog daily.
If that fails - I will catch up when I return - but I plan on sticking to this without a hiccup!
Wednesday, September 2, 2009
Day Thirteen
Still in training at work trying to eat the healthiest foods at catered lunch buffets! Then I had to rush home to enter my fantasy football pool. That was so much fun - my first time - all done online.
As for cooking/eating my way through Eat Shrink and be Merry - tonight we had "Dilly Beloved" and I must admit - this is still my fave!
As for cooking/eating my way through Eat Shrink and be Merry - tonight we had "Dilly Beloved" and I must admit - this is still my fave!
Tuesday, September 1, 2009
Day Twelve
Thank goodness for Eat Shrink and be Merry! The recipes in this book are seriously so full of flavour! Mike also loves these recipes. It is a healthier way to cook - using fresh herbs and some new ingredients like peanut sauce.
The difference in this commitment to eating healthier is that I love the food, the recipes are quick and easy to use and I'm tasting some new foods.
If the next 354 days are like the first twelve have been - this will be so much fun!
Today we had Kickin Chicken and that had just enough bite to take away the urge for hot chicken wings!! Mike loved this one too!!
The difference in this commitment to eating healthier is that I love the food, the recipes are quick and easy to use and I'm tasting some new foods.
If the next 354 days are like the first twelve have been - this will be so much fun!
Today we had Kickin Chicken and that had just enough bite to take away the urge for hot chicken wings!! Mike loved this one too!!
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