Pop goes the...Popcorn

All you need to make this healthy snack is a brown paper lunch bag, some popcorn kernels and a microwave.  This is my favorite go-to fast snack.  Pour some kernels into the bag, fold the top over twice so it stays closed(1/2 inch fold), lay the bag on it's side in the microwave and put on high for approx. 2 minutes, but the time will depend on the amount of kernels and your microwave, so the rule of popcorn is when it stops popping take it out.  Nothing smells better than fresh popcorn, nothing smells worse than burnt popcorn.  To add some pazazz I like to sprinkle in some cinnamon and some salt in with the kernels before I pop it, but you can do it before or after.  My kids love it with some melted butter and some sea salt.  You can get really creative...add some fresh pepper, for and Indian flavour sprinkle a mixture of curry powder and turmeric: Parmesan and dried oregano for an Italian flair: chili powder and paprika for some heat.

Yummy Prairie Honey Oatmeal Muffins

This recipes comes to you from the Canadian living magazine June 2006, but I actually found the link for the recipe on their site so here it is http://www.canadianliving.com/food/prairie_honey_oatmeal_muffins.php
My kids and husband loved these muffins. They all said that I should make more.  I made a few changes to the recipe to cut down on the fat and add a little more nutrition, so here they are.  I used 1 cup of milk with 1 Tablespoon of lemon juice to make the buttermilk, for the 1/3 oil I used unsweetened applesauce and a little bit of coconut oil. Instead of brown sugar you can sub in palm sugar (aka coconut sugar) or a little bit of agave nectar.  For the topping on some I used raw cacao nibs, some I put a few chocolate chips on the top, and the rest I sprinkled with unsweetened flaked coconut.  Tomorrow I am going to mix up another batch and set them into the muffin cups and freeze them raw so when I would like to have a fresh batch of muffins ready in the morning I can just take out the frozen batch set them in the muffin tins and put them in the fridge to thaw out over night so their ready to bake in the morning. Yum.

Eat like an Egyptian

Today we had an enjoyable visit with my in-laws, sister-in-law.  For a worldly experience for the kids I thought it would be fun to try some new recipes.  The menu consisted of, Kusherie (Egyptian Rice and Lentils) which was very tasty, Beef Kabobs, Hummus with Pita, Rotisserie Chicken with a cumin, garlic and coriander rub under the skin, grilled potatoes with parsley, garlic and minced onions and a veggie grill with zucchini, sweet potatoes, onion, tossed in a tomatoe paste, with cinnamon sticks for flavor.  For dessert I made an apple crumble with cardamon seed to spice it up.The kids loved the chicken, pitas and potatoes. I wanted to take some pics but the camera's battery was dead.  I've listed the links and recipes for some of the dishes..
Kusherie :http://www.food.com/recipe/kusherie-egyptian-rice-and-lentils-134402

Beef Kebabs with Cinnamon Clove Rub
* 2 pounds beef cubes (or lamb)
* 1 tablespoon ground cumin
* 1 teaspoon salt
* 1 teaspoon ground ginger
* ½ teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 3 garlic cloves, minced
* Onion wedges
* Splash of Lemon juice
Prepare the grill (don’t forget to spray with oil before the fire is lit.) Combine ingredients, cumin thru garlic in a dish or plastic bag. . Toss the meat cubes in the rub, either in the plastic bag or roll the cubes in the dish then add the splash of lemon juice and toss again. Let marinade for at least 1 hour. Put on sticks and grill.


Hummus
1 can of chickpeas (19 oz) rinsed
2 garlic cloves minced
3 tablespoons of Tahini (sesame seed paste, you can find it in any grocery store)
4 tablespoons lemon juice
1/2 teaspoon salt
cumin to taste
1 roasted red pepper from a jar. (optional)

Put all the ingredients into a food processor and mix until smooth.  Add a little water to thin out mixture if needed.

Moroccan-Style Chickpea Soup

With all this cold weather there is nothing better than a steaming bowl of soup. I've been on a little bit of a soup, stew kick so I will be posting a bunch in the next few weeks...hopefully with some pics.  This recipe is from, The America's Test Kitchen Family Cookbook.  All the recipes have been tweaked to perfection, with kitchen tips to boot.  Everyone in the family likes this one, and what they don't like they pick out. I've also made this subbing in sweet potatoes for the potatoes and 1 can of chickpeas and 1 can of mixed beans.
INGREDIENTS:
1 onion, minced
1 teaspoon sugar
pinch of salt
4 garlic cloves, minced
1/2 teaspoon hot paprika (you can us regular paprika and add heat with a little cayenne)
1/4 teaspoon saffron threads, crumbled (bulk barn has this in a little container)
1/4 ginger
1/4 teaspoon cumin
2 (15.5 ounce)cans chickpeas, rinsed
1 pound red potatoes (3 medium) cut into 1/2-inch pieces
1 (14.5-ounce) can diced tomatoes
1 zucchini (1/2 pound), cut in 1/2-inch pieces
3 1/2 cups chicken broth
1/4 cup minced fresh parsley (optional)
Pepper

On medium heat with a splash of broth add the onion, sugar, and 1/2 teaspoon salt.  Cook until softened, about 5 minutes.  Stir in the garlic, paprika, saffron, ginger, and cumin and cook for 30 seconds. Stir in chickpeas, potatoes, tomatoes with juices, zucchini, and broth.  Simmer, stirring occasionally, until the potatoes are tender, 20 to 30 minutes.
With a wooden spoon, mash some of the potatoes against the side of the pot to thicken the soup.  Take off heat, add parsley and season with salt and pepper to taste.  Serve with fresh bread, or nachos.

Table Setting 101

I can never remember where the fork, spoon and knife are suppose to go...I usually just wing it or have the kids do it as they like.  Now I have a way I will always remember thanks to a little snippet I found from The Etiquette Experts.  Here's the little ditty: "Mr. Fork left his knife and spoon right beside the plate." How Brilliant!!!

How to : Tea Smoking

Tea-smoking is an ancient Chinese technique you can use to flavour shrimp, salmon, duck and chicken on the bbq. I discovered this technique while reading the Fine Cooking 2010 Aug/Sept issue on the plane to BC this summer. When we got back I tried it and have experimented with lots of things on the grill using this method. I've attached a link  http://www.finecooking.com/videos/how-to-make-tea-smoking-packets.aspx  that shows you how to make a tea smoking packet for the BBQ.  It's a great site for recipes and how to instructions.  For the loose leaf tea you can buy it that way or just cut open a few tea bags. Have Fun.

Coconut Noodle Soup with Tea Smoking

This soup is one of my families favourites...Everyone loves it and it's quick to make.  I've simplified it from the original recipe which is from the Fine Cooking 2010 Aug/Sept issue. I'll post the tea smoking on a separate post.  You can use any kind of meat in this soup, but my favourites are chicken and shrimp. If you need some help finding some of the ingredients just let me know and I can direct you.

For the Soup
2 14oz cans of coconut milk
1 Tbs. yellow curry paste(if you like it hot, you can sub in red or green)
6 cups lower-salt chicken broth
3 stalks lemongrass, lightly smashed
2 Tbs. grated fresh/frozen ginger
1/4 cup fresh lime juice

Make the Soup
In a large pot pour in 1/2 cup of coconut milk and heat to simmer. Add in curry paste and whisk together 1-2 minutes, then add in the remaining coconut milk, chicken broth, lemongrass, ginger and lime juice.  Bring to boil and then reduce to simmer.
This is where you can add what your family likes.  I put in:
Handful of Fresh snow peas
Can of baby corn
Water chestnuts
Handful of cut up (match stick) zucchini
Handful of mushrooms
you can put in some thinly sliced carrots, celery, broccoli
Meat 

In a separate pot boil water for noodles.  I use rice noodles like vermicelli or something thicker or the sticks.  Cook as directed on package, drain and rinse off.
Put a scoop of noodles in the bottom of bowl and then ladle some soup over top.  Garnish with some toasted coconut and lime wedge. Enjoy