Happy Canada Day! 2015

148 Years Young
Strong, Proud and Free
Oh Canada!

Happy New Year! Welcome 2015

Wishing each and everyone of you a very Happy New Year!  Welcome 2015...

Happy New Year!

Wishing each and everyone of you a very Happy New Year!  Welcome 2014...

Merry Christmas!

Merry Christmas to each and everyone!  Thank-you so much for being a part of my blogging family.  I wish you all the peace, joy and magic of the season not only today but everyday.  Special blessings for those traveling today and those who are missing someone this Christmas.  May your table always be laden with delicious foods! 

Easy Holiday Appetizer - Bacon Wrapped Scallops

The holiday season means entertaining for many which ultimately means serving some type of food.  Appetizers are my go to for entertaining!  They are perfect for those events where a full meal is not planned.  It takes very little time or effort to make appetizers that look fancy, taste delicious and are made with only a few ingredients. 

Bacon wrapped scallops are the perfect, easy to make appetizer that is always well received.  I made a tray of them for my husband to take to a small holiday house party.   I used one and a half pounds of 20/30 count per pound scallops and two packages of bacon cut in half.  A serving size of bacon wrapped scallops is 3 at 169 calories, 25 mg protein, 1.5 g total fat, 255 mg sodium and 0 mg carb.  All around bacon wrapped scallops are a healthy appetizer choice.  Be sure to drain before serving and make them healthier by using a low sodium bacon. 

Method:  Cut the package of bacon across the short end in the middle.  Wrap each half slice of bacon around a scallop, secure with a toothpick and place on sided baking sheet.  Bake at 177°C/350°F until scallops are opaque, about 45 minutes.  Carefully remove the baking sheet from the oven keeping it level to avoid spilling the liquid.  Remove the bacon wrapped scallops.  Drain.  Serve warm.

Bacon wrapped scallops should be served warm.  Surprising they do warm up rather well if there are any left overs or if you would like to take them cooked ahead!  If taking bacon wrapped scallops to a gathering, a short distance is best.  Place in a single layer in a shallow baking dish, cover with aluminum foil and wrap lightly with a T-towel.  You can also do all the prep work at home then take them ready to cook.  If you choose this method, be sure to ask the host ahead of time.  Taking the bacon wrapped scallops prepared but uncooked is not suitable for shorter duration gatherings due to timing. 

Eggnog, A Holiday Tradition

The holidays are filled with a plethora of culinary delights.  Unfortunately, all of these tempting delights can be problematic for those on restricted diets, those with food allergies or intolerances or those simply trying to maintain their weight.  The average person gains one pound over the holiday season although some sources report the average gain is more like 5 to 8 pounds.  In order to lose one pound, a calorie deficit of 3,500 calories is needed.  The good news is, it doesn't matter what you eat be it all carbs or all fat the only requirement to lose weight is a calorie deficit.  If you require 1,550 cal for basic life functions and daily activities per day but you are eating 1,800 calories you will gain weight.  If you are eating 1,450 calories you will lose weight.  The calorie deficit does not need to come from reduced caloric intake though.  Add exercise or increased physical activity and you can eat the required 1.550 cal AND still lose weight because you are creating a calorie deficit through exercise.  One of the easiest ways to help prevent that holiday weight gain is portion control and the second is to be cognizant of the ingredients.  This is especially important if you are on a sodium reduced diet or have food allergies or intolerances.
 

Pictured are three of our mugs.  Eggnog is usually served in mugs.  The largest mug is 14 oz (397 ml), the medium size is 8 oz (227 ml) and the smallest is 6 oz (170 ml).  The smaller two sizes are the most common sizes for holiday servings of eggnog or hot chocolate.  If the smallest size is not offered, ask for your mug filled 2/3 full or better yet half full.  You will be avoiding the calories in at least 2 oz of eggnog without really missing the larger size.

Eggnog is often spiked with rum.  One ounce of rum will add about 100 calories per drink.  In general, those restricting calories are advised to omit the alcohol however, as long as you are eating your daily requirement for weight maintenance or creating a calorie deficit for weight loss, it really doesn't matter if you add the rum providing you budget your calories to do so. 

Eggnog is either homemade (traditional, dairy free)  or commercially made.  Our traditional eggnog is made just like my Mom made using whole milk and raw eggs.  Whole milk has 150 calories, 8 g total fat, 35 mg cholesterol, 120 mg sodium, 400 mg potassium, 12 g carbohydrates (11 g sugar) in an 8 ounces.  It also provides Vitamin A (6%), calcium 30%, Vitamin C 4%, Vitamin D (25%) and phosphorous (25%).  The other major nutritional ingredient in homemade eggnog is egg yolk at 55 calories per yolk.  Each yolk also has 210 mg cholesterol for those wishing to avoid dietary cholesterol.   Sugar adds another 15 calories per teaspoon.  Stevia can be substituted for the sugar to reduce the sweetener calories if desired.  A 6 oz mug of homemade eggnog comes in at about 225 calories. 

A 6 oz mug of commercially made whole milk eggnog is about 270 calories.  It is higher in sodium, lower in potassium, has no Vitamin D and double in carbohydrates.  Commercially made eggnog also contains yellow dyes #5 and #6 as well as corn syrup and carrageenan (thickener).  There are concerns with the aforementioned, all of which cause health problems.  Chances are very good at holiday gatherings, the eggnog will be commercially made.   Since commercially made eggnog is higher in calories, lower in nutritional value and contains at least three ingredients that can cause health problems, it may be one of those holiday treats you decide to not indulge in.  Homemade eggnog is high in nutrition and taste, with none of the problems of commercially made eggnog.  However, homemade eggnog can be problematic for those who are lactose intolerant.

A few days ago I came across a dairy free coconut eggnog recipe that would suitable for those who are lactose intolerant or for those following the Paleo diet.  Coconut milk is substituted for whole milk.  While coconut milk is a great substitute for either purpose, it is not suitable for those restricting calories.  Coconut milk has 93 calories in 2 ounces or 279 calories in 6 ounces without the calories of the egg yolks and sweetener which would put a 6 oz mug of this eggnog in the 420 calorie range.  Coconut milk is however, very low in sodium content (9 mg/2 oz) and carbohydrates (2 g/2 oz).

Of the three options, avoid the commercially made eggnog if at all possible.  Be sure to add a sprinkling of nutmeg and a cinnamon stick.  Cinnamon adds flavour while increasing sugar metabolism which aids in weight loss because sugar is burned rather than converted to fat in the body.  Cinnamon is also beneficial for circulatory problems.  Nutmeg improves concentration, increases circulation and lowers cholesterol.   Eggnog is a delicious holiday tradition that you can still indulge in without the guilt even if you are restricting calories. 

Hot Chocolate Baubles

Several years ago, I discovered clear glass Christmas bulbs that can be used for personalized baubles.  The first year I used a favourite picture of each of the kids printed on acetate for a very special Christmas keepsake bauble.  Each year I have used the clear baubles to create decorated baubles for gift giving and adding to our collection.  The clear glass baubles can be decorated in so many ways!

This year I discovered clear plastic baubles (88¢) at Walmart.  Unlike the clear glass version, the plastic bauble filled with candies or other seasonal dry goodies without the fear of breakage.  I also discovered Kraft Jet-Puffed Mallow Bits (dehydrated mini marshmallows), a new product that is perfect for gifts in jars or this purpose.  They are in the same aisle as the hot chocolate mixes not the aisle where the marshmallows are if you are looking for them.  I used Nestle hot chocolate packets for convenience but any hot chocolate mix including homemade can be used.  Each bauble uses 2 packets of hot chocolate mix.  I crushed a 100% natural candy cane to add that holiday sparkle to the mix. 

Filling the baubles is not difficult but can be a bit tricky given their design.  There is no flat bottom so they won't stand up by themselves for easy filling.  I used a bowl to help steady the bauble for filling.   A funnel really helps with the filling to keep the layers neat and tidy.  A make-shift funnel can be made using a sheet of wax paper.  I poured two packets of the hot chocolate mix into the bauble.  I removed any hot chocolate powder film from the inside with a Q-tip.  There wasn't a lot but I like neat layers for these types of projects.  I added the mallow bits being careful not to disturb the hot chocolate powder.  I used a knife to help distribute the mallow bits.  Then I added crushed candy cane, not a lot, just enough to give the hot chocolate a holiday sparkle.  It's important to keep the bauble level so the layers don't mix together.

Once the bauble was filled, I added the curling ribbon bow.  This ribbon easily forms spiral curls when lightly pulled over the back of a knife or scissors.  It isn't expensive and comes in a variety of colours including prints.  Most dollar stores carry a good selection of curling ribbon.  With the ribbon in place, I added the bauble top and a piece of curling ribbon for hanging.  I was quite pleased with the results.  I'm sure the grandkids will be pleased to get their hot chocolate baubles!

The clear plastic baubles could be filled with: loose leaf tea, fruit and tea blends, candies, trail mix, dried fruit mix and so much more.  I recommend filling only half full and use light weight ingredients for the filling.  The bulk food store (eg. Bulk Barn) is an excellent source for fillings suitable for the baubles.  Depending on the recipient, you could also add a small toy if desired.  The limitation will be the size of the opening of the bauble which is about an inch.  Other than that, just let your imagination create a special unique gift for those on your gift giving list.  I hope you enjoy making these Christmas baubles!

Candy Cane Christmas Magic

If you have ever did a bit of shopping in the quaint little shops in tourist villages, you likely have seen the creative efforts of enterprising folk.  These little packets of goodies have their origins in holiday bake sales and craft shows.  Some of these are so cute, they have gone into commercial production.  These include the little bags of snowman poop (mini marshmallows), bear droppings (chocolate covered raisins), doughnut seeds (Cheerios) and similar.  They generally have a cute little saying which just adds to their appeal.  A couple of days ago, a friend of mine posted a similar idea for growing candy canes on Facebook.  I don't know where she got the idea but I thought it was cute enough to pass along this little piece of Christmas magic!

This project is really cute, easy to make and kid friendly.  Although granulated sugar and Tic Tacs are used, they are not consumed.  Of note, I had to buy the Tic Tacs specifically for this project as they are not a product we use.  Tic Tacs come in a wide range of colours so you should be able to find a colour to match whatever kind of candy cane you use.  The only thing that is eventually consumed are the candy canes.

I used organic granulated cane sugar because that is what I use but regular granulated sugar could be substituted.   I used SweetNature candy canes made using 100% natural flavours from natural food sources and stripes created from natural colouring found in vegetable juice (likely beet).  While these candy canes are a little more expensive they have no artificial flavour or colours  and they are free of major allergens so I feel a bit better giving them to our grandkids.

Any type of container can be used so one with a holiday theme would be really cute.  Initially, I was going to use the bowl in the first picture but substituted a juice glass for demonstration purposes.  I filled the glass with sugar as pictured then planted the candy cane seeds (red Tic Tacs).  Filling the container and planting the seeds is meant to be for your child to do but since I was home alone, well you know how that goes :)  Once your child completes this part, the container can be set in a safe spot until a given time.  For example, let your child plant the seeds a few days before Christmas Day then when he or she wakes that morning, there are the much awaited for candy canes.

Once your child is safely tucked into bed, fast asleep the night before the candy cane seeds are to sprout, carefully remove the Tic Tacs.  Replace them with the same number of candy canes.  Place the container back into the same position for your child to discover when they wake.  Isn't is a cute idea?

I thought this was really a cute way to create a bit of Christmas magic for the little ones.  I'm sure our grandkids will be filled with anticipation waiting for their candy cane seeds to grow!  It might just be the perfect spot for that Elf on the Shelf to rest while the little ones open presents...

Gift From the Kitchen - Cookies in a Jar (White Chocolate Chip Cookies Revisited)

 A few days ago, I mentioned I would be focusing on holiday related topics for the remainder of December.  Gift giving is a big component during the holiday season and what better way to bring a smile to a loved one's face than with a gift from the kitchen.  These gifts need not be complicated or expensive but rather they are a gift from the heart :)

So it is with cookies in a jar!  In November of 2009, I shared a very easy white chocolate chip cookies in a jar recipe, perfect for holiday gift giving.  The complete instructions can be found in that post.  A jar of the white chocolate chip cookies in a jar was gifted to one of our kids who still has it on display in their china cabinet!  It brings a smile every time I see it.

Any cookie recipe can be used for a cookie in a jar gift.   Just follow the basic instructions for the white chocolate chip cookies in a jar.  In general, drop cookie recipes with nuts, baking chips, or other chunky ingredients work best for the layering effect. 

Cookies are not exactly health food but you can substitute healthier ingredients if desired.  Use organic granulated cane sugar rather than plain granulated white sugar.  You can substitute any sugar with a sugar replacement like Truvia (natural) or Splenda (artificial).  If you use Truvia, the conversion is ½ c Truvia equals 1 c sugar.  If you use Splenda, it is a 1 to 1 substitution.  Use organic, unbleached flour or substitute organic spelt flour.  The healthier ingredients will increase the cost of each jar slightly but not enough to make them cost prohibitive.   On average, a cookie in a jar gift will cost about $2 in ingredients.  Healthier ingredients will add about 50¢ or less per jar.  You can save on the cost of the ingredients by buying them at a bulk food store. 

The decorative mason jar lids are available year round at Canadian Tire and Home Hardware or online from Bernardin.  Bernardin also sells plastic storage lids for mason jars in standard and widemouth sizes, also available year round.  The one litre mason jars are available year round from the same sources as well as Walmart Canada, and many grocery store chains.  They can often be found on sites like Kijji, or at yard sales and thrift shops.  Older mason jars with glass lids are also suitable for this application giving a retro touch sure to please.  I do not recommend using older mason jars with glass inserts (eg. Gem jars) as these jars are more valuable for home canning use.  Vacuum sealing of the cookies in a jar is optional but a nice touch to keep the mix fresher longer for the recipient.

If you need a few last minute gifts, then cookies in a jar may be just for you! 

ROLO Pretzel Delight

As promised, today is the first post of a series of posts featuring foodie related topics for the holidays.  Every parent has been there where their adorable little munchkin tells them at the last minute they need a treat for their class party the next morning.  It's nice to have an easy, no muss recipe to fall back on for just such times.  When I think of an easy, no muss recipe it usually means something I can put together quite quickly with few ingredients yet tasty results.

I was browsing through the Walgreens flyer a couple of days ago where I discovered this easy, peasy sure to please recipe for ROLO Pretzel Delight just perfect for the holiday season.  The recipe actually comes from Hershey's on the rolo chey caramels in milk chocolate package.  These delicious treats are made with only three ingredients and take about five minutes total to assemble.  The combination of sweet and salty is sure to please! 

The recipe is quite flexible as far as quantity.  I made 24 (some not pictured) so needed 24 each tiny pretzels, ROLO candies, and pecan halves.  I only use about half a 240 g (8.5 oz) bag of rolo caramels!  These treats are so easy to make and so tasty.  That earns them a spot on my quick, tried and true recipes.   

Rolo Pretzel Delight
source:  The Hersheys Company, Celebrate with Hershey , 2013

small pretzels
pecan halves
ROLO chewy caramels in milk chocolate

Heat oven to 350°F.  Line cookie sheet with parchment paper or silpat.   Place one pretzel for each pretzel treat desired on the prepared sheet.  Top each pretzel with one unwrapped ROLO chewy caramel in milk chocolate.  Bake 3 to 5 minutes or until caramel piece begins to soften*, but not melt.  Remove from the oven.   Top each softened ROLO with pecan half.  Cool completely**.

*I kept a very close eye on the caramels that really don't change drastically as they soften.  I removed from the oven just at the 3 minute mark.

**The treats stay sticky on the bottom so need to cool completely for serving.  I let them cool on the parchment paper that was carefully transferred from the baking sheet to a cooling rack.  Once the treats were fully cooled, I placed them on a serving plate.

The Holiday Season is Upon Us!

My gosh!  Where does the time go?  Here it is December 4 with time quickly ticking away to Christmas Day and New Year's.  Folks are busy shopping, entertaining and socializing.  I'm going to do a bit of a shift here for the rest of December to focus on some of the food related topics of interest for the holidays.  These topics include: gifts from the kitchen, holiday entertaining, holiday recipes and so much more.  I've compiled a list of our favourite Christmas cookies, sure to become your favourites as well.  They are perfect for gift giving, holiday entertaining or filling Santa's plate.  There are several recipes in the archives for appetizers suitable for holiday entertaining as well.  I plan to add a few healthy or healthier alternatives for those who are currently watching their weight or hoping to avoid that seasonal weight gain.  Just wait until you read about one simple, yet effect method I use!  A couple of the gifts from the kitchen involve a crafty touch.  Stay tuned for the holiday fun starting Friday...

Happy Thankgiving!

Today is our Canadian Thanksgiving, always celebrated on the second Monday of October.  Thanksgiving Day in Canada is linked to the European tradition of harvest festivals.  This is a time when Canadians across our great nation give thanks for food, friends, families and everything good in our lives.  A common image seen this time of year is the cornucopia (Horn of Plenty), a symbol of bounty and plenty in ancient Greece.  The cornucopia is filled with seasonal fruits and vegetables like pumpkins, ears of corn and apples.

The traditional Canadian Thanksgiving Day feast differs from the American version.  Four foods traditional to both feasts aside of the turkey are stuffing, sweet potatoes, bread and pumpkin pie but there are differences.  Canadian stuffing (in the bird) not dressing (outside the bird).  Sweet potatoes are traditionally served baked or mashed in the Canadian feast, rather than casserole style.  They are not combined with sugar, spices, butter or topped with marshmallows.  Corn bread is traditionally the Thanksgiving bread for American Thanksgiving feasts but is rarely served at a Canadian Thanksgiving feast.  The Canadian choice is a wheat based dinner roll.  The Canadian pumpkin pie is spicy, infused with nutmeg, cinnamon, cloves and ginger unlike the American version that is a custardy, sweet pie made with eggs, butter, milk and pinch of cinnamon and nutmeg.

My husband and I give thanks that we are blessed with a beautiful family both immediate and extended.  Today, we give extra thanks for the safe arrival of our youngest grandchild, just after 5:30 this morning.  Believe me, this Grandma and Papa are walking on sunshine today!  Today, we give thanks for the many wonderful friends in our lives.  We also give thanks to the abundance of healthy food, a safe food supply and our local farmers and food producers in beautiful Ontario, Canada!  Happy Thanksgiving!

Happy Canada Day!

146 Years Young
Strong, Proud and Free
Oh Canada!

Normally, a Frugal Kitchens 101 post would appear today because it is Monday.  But this isn't any Monday, it's Canada Day!  I wanted to write something special in celebration of Canada's 146th birthday.

Happy Canada Day to all our friends, family and readers wherever you may be!

Canada is a land of plenty in many ways and especially so when it comes to Canadian grown and produced food.  Our food safety is second to none!  Each province and territory is known for a particular food or foods not only in terms of growing and producing but also one or more dishes (eg. muskrat dinner, poutine,  Quebec style green ketchup, pork tourtière).  Not only are some of the finest beers, rye whiskeys, liquors, and wines produced in Canada we even have our own national drink, the Caesar.  Butter tarts and peameal bacon are truly Canadian culinary creations.  Canada is home to many top notch, world class culinary chefs as well.

We are celebrating Canada Day by hosting an outdoor gathering for a small group of friends.  The food choice focus is on Canadian foods!  Most of the food (eg. hormone-free and grass fed beef, strawberries, watermelon, cucumbers, tomatoes, homemade bread, cheeses, potatoes, corn) being served was grown or made with food grown within a short distance of our home.  Drinks will also focus on Canadian brewed beers, Ontario wine and Canadian rye whiskey as well as other Canadian produced liquors.  After dinner we will sit around chatting about our next trip to the great Canadian wilderness that we will return home from with a cooler full of Canadian whitefish, wild blueberries and honey.  We will definitely be talking about Dillon's Small Batch Distillers, a new distillery in the Niagara area featuring rye whiskey, gin and vodka.  I'm sure our wonderful 5 course meal enjoyed last weekend at Vineland Estates in Niagara will also be a topic of  discussion.  As the evening fades into darkness, we will still be enjoying the celebrations, tummies filled with a wonderful assortment of great Canadian foods!  I'll be crocheting a toque while chatting about food, listening to the guys chatter about hockey. 

Here's to Canada - 146 years young - the true north strong and free!  Eh!

Easy Pulled Beef Dinner

Still working our way through the 40 lb of Ontario produce, I decided to make a quick, easy pulled beef dinner.  I keep packets of pre-cooked meats in the freezer as quick meal starts and homemade versions of lunch meats.  While some of the meat packets are left-overs, the majority of them are meats cooked then frozen specifically as quick meal starts and lunch meats.  When we need a quick meal, I simply pull a packet from the freezer to reheat and add sides that usually come from the pantry.

Normally, when I get a good deal on produce the rule of thumb is 50% is for fresh use with the remainder being preserved for later use.  Some will preserve the full amount but this is one of those things that you do what works best for your family.  I thawed a packet of pulled beef then added fresh sides.

Pulled beef or pork is very easy to make but it basically takes a day of slow cooking.  You can cook the meat long and slow on the grill, in the oven or use a slow cooker.  I often cook two roasts (beef or pork) at a time, one for immediate eating and the other for quick meal starts.  Pulled meat is cooked long and slow usually with some type of barbeque sauce added although gravy works well too.  The meat is pulled into strands using two forks.  It is wonderful on sandwiches but can also be used as the meat for dinner.

I served the pulled beef with rustic mashed potatoes and French cut green beans.  Rustic mashed potatoes are very easy to make.  They are delicious as a side dish but also make a wonderful topping for cottage pie.  Simply wash and cut potatoes and carrots into chunks.  Add two wedges of cabbage then steam the vegetables until tender.  Pour the cooked vegetables into the bowl of a stand mixer.  Add a bit of sour cream, cream cheese, butter and milk.  Sorry, I don't measure so can't give you the actual amounts.  Mix until just creamy with a few lumps.  Stir in salt and pepper to taste.

French cut green beans is really all about the cut.  The cut is longitudinally from end to end of the bean giving long thin strands as opposed to the normal cross cut for green beans.  It is a bit more work but gives a different look and textural component.  Quite often if you buy French cut green beans commercially canned they come with bits of pimento (red chili pepper) and onion.  I can them plain without pimento or onions.

The holiday season is the time of year you really appreciate getting a nice, nutritious meal on the table without a lot of effort or time.  This meal was on the table in 15 minutes making it a very nice choice for quick meals.  This is one reason to cook ahead specifically dishes that can be used as homemade yet healthy convenience.

Smoked Salmon Appetizer and Spiral Ham

We had our big Easter celebration this past Saturday.  The kids and grandkids were home with the Easter bunny making a special appearance for the little ones.  The weather was absolutely gorgeous so the Easter egg hunt was held outdoors.  We had a lot of delicious foods, shared a lot of laughter and took lots of pictures for our picture albums. 

All family members from the youngest to oldest pitch in helping with food prep for any family get together.  We made a smoked salmon appetizer.  This is a very easy appetizer to make.  You need small crackers, cream cheese, a couple of small packets of thin sliced smoked salmon and capers.

Capers are the pickled, edible flower buds of the caper bush (Capparis spinosa).  They are traditionally used as a garnish, in pasta dishes or in tartar sauce.  Their intense flavour pairs quite nicely with the smokiness of smoked salmon.

Ham is our traditional meat for Easter.  I seldom buy a boneless ham because it usually pressed meat (higher processing) and the bone can be used for other meals.  Our local Wal-mart had spiral hams on sale for $20 regardless of the size.  Needless to say I bought the largest one I could find.  Spiral hams are a great deal because not only do you have a thin sliced ham for dinner as well as left overs for sandwich meat. you have a nice sized bone for making soups or stock.

Most spiral cut hams come with a honey and spiced glaze, as did this one.  The glaze is used during the last 10 minutes of cooking.  These types of hams are usually cooked for about 2 hours (12 - 15 minutes per lb) at 250ºF.   I served the ham with dressed up mashed potatoes, niblet corn and crusty French bread.  It was a delicious, unpretentious home cooked meal.

Christmas At Our House

We spent last Christmas and New Year's Eve at our vacation home in the sunny south.  It was wonderful but I really missed our family and friends.  When my husband was making plans for December's trip to our vacation home, I insisted on being home here for the week between Christmas and New Year's.  It's been a year of turmoil so it only seems fitting to end it out surrounded by family and friends.  We left for Wisconsin on December 4 where we spent a couple of days before flying out to Florida where we stayed until December 21, arriving back at our house the following day in the late evening.  That gave me two days to prep the house for the holidays!

We moved here on September 1 and took legal ownership possession on 15^th then off to our vacation home from the 18^th to October 6.  Needless to say we are still in the settling in stages having done no painting or decorating.  For the most part, we are fairly organized though.

Pictured is the dining room from the stairs at the top of the entrance (bi-level house).  The palm trees to the right and over the stairs going to the lower level was the Christmas tree for the upper level.  There's a funny story behind it!

The dining room seats six comfortably.  There is a candle arrangement on the table, a vase with glitter sticks and a ceramic reindeer that I made.  Nothing fancy.  Two of our kids, parents to oldest and youngest Grandchildren  arrived for lunch Christmas day.  We enjoyed baked chicken fingers, homemade fries,  as well as a fruit and vegetable tray around the dining room table.  They left to visit in-laws returning in the evening.  Another of our kids parents to the middle Grandchild had arrived.  By then the dining room table was laden with goodies and had become a catch spot for sipping coffee while the little ones played.

My Mom always had a bowl of oranges on the coffee table along with a nut bowl.  I've continued that tradition much to the delight of the kids and Grandkids.  A very dear friend who passed several years ago made us the lamp (matching lamp and pole lamp not shown).  It is very much treasured.  It's hard to see but under that lamp sits a rectangle shaped vase I turned into a candy dish for one of our kid's favourite M&Ms - mint.  They are only available at Christmas time.  Not pictured is the must have ribbon and satin hard candies I put up for adults only because it could be a choking hazard for little ones.

The utility cart I used in the kitchen at our former house is now getting a lot of use in the games room.  This room is set up to comfortably seat 25 - 30.  The games room was set up with another Christmas tree laden with gifts (to the left out of camera range).  To the left is the entrance to the utility room.  Immediately above the cart is a wall hung television and behind the wall is a full sized refrigerator, the one we bought about five years ago.  Beside the refrigerator is a new bank of cabinets creating a dry bar.

I should have taken a picture of the cart as soon as the tinfoil came off the trays but little hands were already helping themselves.  Grandma and Papa have one rule regarding any of the treats set out.  The Grandchildren are allowed to help themselves as long as they ask one of their parents first.  On the top shelf of the cart the were homemade mincemeat tarts and a fruit bowl.  The second shelf held holiday Hershey's Kisses and a tray of mixed bars.  The bottom shelf held the Christmas gingerbread train kit that was intended as a craft project for the Grandchildren.

We are a family that loves to cook.  Each one brings a special culinary element to the mix.  We are sitting in the family room, grazing here and there on various snack Christmas night when my husband and SIL decided it was a good time as any to make butter tarts.  They did not use my recipe but rather one my daughter loves which is fairly close.   AND... they used two pounds of butter in that pastry dough!  Right from the start they were modifying ever her recipe and that's what cooking is all about.  When they ran out of muffin tins rather than do what most cooks would do, they collected up as many of my glass baking dishes as they could.  I have to give them kudos for this ingenuity as most of my glass bake/storage ware was in use at the time.  Oh and they did cook all those tarts at once because there is no sense waiting cook another batch.  I can see from the looks and tastes of that pastry crust I might be tweaking my tried and true, favourite pastry crust recipe.

We celebrated Christmas on December 26 starting with breakfast.  The little ones loved sitting up to the breakfast bar in the kitchen but I was scared they would fall off the tall stools.  The oldest Grandchild helped tear up the bread for stuffing the 22 lb turkey.  Once the bird was tucked safely in the oven and a couple more of our kids arrived it was time to open presents followed by a catch-all lunch focusing on dippables (vegetables, nacho chips) with hummus, salsa and cheese sauce.  Other dishes included classic crab meat dip, jumbo shrimp with home canned seafood cocktail sauce, and a new dish - baked brie topped with unpasteurized honey and walnuts.

Dinner was served in the games room set up for dining for 11.  The meal consisted of turkey, stuffing, corn niblets, baked potatoes along with a pickle and condiment tray.  We shared a lot of laughter, enjoyed good, home cooked food and made a lot of memories for our first Christmas in our new home.  We enjoyed a final cup of coffee then the kids packed up, two couples and little one heading home with the other couple stopping overnight at inlaws before heading home.  The following day we had company for the afternoon that went into evening.  I am so glad I insisted on being home for the holidays!

Merry Christmas 2011

From our home to yours we wish each and everyone of you all the joy, peace and cheer of the holiday season.  For those traveling a special wish that your travels go safely so as to enjoy this wonderful time with your families.  Merry Christmas!

The Christmas Nutbowl

My foster Mom came out from England, actually born on the boat during the journey.   Her parents settled in southern Ontario making a living as farmers.  With a large family to feed there were not a lot of treats.  She told us the story of how special she felt getting a Christmas orange.  When she married having nuts on the table at Christmas was a sign of prosperity.  As long as I can remember oranges and nuts graced the coffee tables during the holiday season.  I carried that tradition on to our home.

My nut bowl is not fancy and it varies from year to year.  It's only partially filled so I will end up having two nut bowls this year which is fine as we will be doing a bit of entertaining.  Along with the nut bowl, I have a few other goodies that always grace the table during the holiday season.  Kibbeh and crab dip is a must, bringing in traditions from my husband's family. We've added a few of our own traditions over the years.

I always have one or more cheese trays.  This year I received a very generous pre-Christmas gift of a fancy cheese tray.  I will be serving brie with a maple topping on this gorgeous tray for its maiden run.  Watch for pictures coming shortly.  Let the entertaining season begin!

Fundraiser Dinners

While supporting charitable organizations is always encouraged, the holiday season is one where giving to and supporting charity is highly encouraged.  In Canada, food insecurity is one of the largest growing social issues.  A surprising number of Canadians go hungry daily.  At this time of year it is extremely important to support those organizations who help those who cannot help themselves and who through volunteerism give generously back to the community.

Many community service groups hold fundraiser dinners to help them raise funds to give back to the community.  Service groups have a kitchen that is stocked and manned by members and/or volunteers (aka family of members) during service group events. A lot of times the food itself is donated by members or others in the community.  In today's busy world, it is very difficult to get volunteers to help with these events and harder still to get donations to help support the causes.

"Tis the season for all kinds of fundraiser dinners.  We went to one of the local fish fries hosted by a local community service club.  We know these guys so they are used to seeing me and my camera.  I took a few pictures of some of their equipment but I thought this wall of kitchen utensils said it all.  This is a very small community service club too!  Obviously a good portion of their fundraising is done via hosting community dinner events.

This particular community group is well known for it's locally caught perch and pickerel dinners.  They hold wild game dinners (eg. muskrat) and used to host turtle dinners but that's become a bit complicated due to the changing environmental legislation.  Every single person working the dinners is a member (aka volunteer) or a family/friend (aka volunteer) so it is quite impressive that they can consistently get the number of volunteers and donations required to put on these types of fundraisers.

The food at these types of fundraisers is about as close to good, old fashioned home cooking as you can get.  There is nothing fancy or pretentious about the food, it's just good food shared with great company.  These events really are all about the social aspect, the good food is just an added benefit!

Our Thanksgiving Turkey 2011

We hosted Thanksgiving at our new home this year.  There were a total of twenty-five from our family including ourselves.  Larger scale entertaining takes a bit more planning and prep.  This is one time where I do use menu planning.  We were at our vacation home but thanks to email my husband's sister took care of a lot of the menu details.  We provided the turkey and ham as well as our home.  It only seemed fitting especially since both his parents have passed.  My husband is the eldest of his siblings  and since we do a lot of entertaining we have all the extra needed for larger gatherings. 

I am getting used to cooking with natural gas and so far loving it immensely!  The new stove was hooked up just a couple of days before we left for our vacation home so I didn't have much time to experiment.  We've only been home not quite five full days so in total have had less than a week to use the stove.  I made a banana loaf, roasted a chicken, and used the stovetop a bit.

We roasted a 23.7 lb turkey for part of our Thanksgiving feast.  There honestly isn't much difference between roasting a chicken or turkey other than timing.  I always roast both stuffed and covered at a lower temperature until the last fifteen minutes or so when I remove the lid for browning.

A turkey this size would have to be in the oven by 10 AM to be ready for dinner at 6 PM, or a total of eight hours when I was using an electric oven.  I put the turkey in at 11:30 AM and discovered it was cooked perfectly by 4:24 PM, for a total of only 5 hours without the need to remove the lid for browning!  The turkey pop-up timer has sprung with confirmation by a meat thermometer at an internal temperature of 175ºF.  Not only are we saving on the price of cooking fuel, the cooking time is reduced.  Now I have to ponder why as the temperature was the same I always use - 275ºF.  Technically, the cook time should be the same regardless of the cooking fuel.

Pictured is the beautiful beast, and doesn't it look delicious?  We roasted the turkey the day before our Thanksgiving feast.  It is a lot easier to de-bone then reheat for larger gathering.  The stuffing is scooped into an oven-proof baking dish for re-heating.  I made the gravy then as well which worked out nicely for defatting.  I kept the carcass for making turkey stock later.  The ham (not pictured) was warmed through the next day.

Tip:  When warming deboned turkey, pour a small amount of water over it then cover well with tinfoil.  This will prevent the turkey from drying out.

My husband and I thoroughly enjoy entertaining our family and friends.  We have a long standing tradition of sending left-overs from larger events home with our guests.  Yes, we could use up the left-overs ourselves but some of our family and friends travel a fair distance to attend meaning they don't get home until after midnight or later yet have to be up for work the next day.  Some of them have little ones as well.  This is our gift to them to help make the next day just a bit easier for them.