Monthly Archives: January 2013

Brain Tumour Foundation of Canada Spring Sprint: We are the Hook, Line, and Sprinters

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Alright, alright, I promise to you that I will get a recipe post out today, and another 2-3 this week. I know I’ve been slow on posting lately, but trust me it is because it is really busy at my internship and then I come home and feel like a schlump. I will stop schlumping and start posting again!

Also, I am participating in the Brain Tumour Foundation of Canada’s Spring Sprint that is raising money for research for brain tumours, as well as programs to support those and their families who are dealing with this terrible form of cancer.

As you may know, this foundation is close to my heart as we lost my amazing father to brain cancer almost four months ago. His youngest sister died from the same tumour over a decade ago, so this disease has become all too familiar.

If you are interested in supporting our cause, click the link below to donate to our team, the Hook, Line, and Sprinters (named in honour of my Dad and Auntie Barb’s love of fishing).
Anyone from anywhere can donate, and it truly goes to something wonderful.

Donate Here!

Thanks for the support, love, and readership!

I will also include a link to the right of the page that will stay there as this post gets archived.

Make your own Cranberry Sauce!

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CranberrySauce

Once again, we’ve come around to making something homemade rather than buying it. The things I prefer to make than buy: Mayo, Eggnog, Taco Spice mix, Dry Rub, Curry blend, Sausage spice, Bacon Jam, Beer Bread, Pita and every baked good ever.

Homemade cranberry sauce can be tweaked to your desire, but really, those freshly burst berries are awesome anyway you go about it. Dollop on a plate piled with Turkey or Tofurkey and your night is set.

Cranberry Sauce

INGREDIENTS

  • 2 cups cranberries (use wild berries if you can, but those gargantuan ones in the store will do too)
  • 1 cup orange juice
  • 1 cup sugar

DIRECTIONS

  1. In a saucepan over medium heat, stir the sugar into the orange juice. Heat until the sugar disolves.
  2. Stir in the cranberries, and cook uncovered until they begin to burst, about 10 minutes.
  3. Remove from heat, and allow to cool.
  4. The sauce will thicken as it cools, if it seems too thin put it back on the heat for 5 minutes and allow to cool again.
  5. Serve!
Giant berries.

Giant berries.

Bursting with deliciousness.

Bursting with deliciousness.

Easy Tomato Pasta

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EasyTomatoPasta

This is an incredibly simple family favourite. In fact, it is something I never even considered making for the blog because it is so simple. I remember having this all the time growing up and it was always well loved, whether it was made with sausage or shrimp, heck it would be delicious with both. This recipe is great for busy parents, or for anyone wanting a quick and delicious weeknight meal. It is wonderful served over any kind of pasta, my family prefers penne. I was not a picky kid, but my sister was a little picky (I don’t remember her being particularly picky, but she remembers being a bit) and she still loves this dish. We typically made this with spicy italian sausages but when we whipped up this batch in Fort McMurray over Christmas we only had shrimp on hand and it turned out beautifully.

Easy Tomato Pasta

INGREDIENTS

  • 1 tbsp of olive oil
  • 1 medium onion, chopped
  • 1/2 each of red, green, and yellow peppers, chopped
  • 1 cup mushrooms, chopped (*optional)
  • 1 large can of chopped tomatoes
  • 1 tsp oregano
  • 1/2 tsp thyme
  • salt and pepper to taste
  • 1/2 tsp red chili pepper flakes (*optional but recommended if you aren’t using spicy italian sausage)
  • 1 tsp of garlic (*optional but recommended if you aren’t using spicy italian sausage)
  • 1 bag of peeled and cooked shrimp
    • OR 4-6 spicy italian sausages, sliced into 6-8 pieces each (**if using, add to pan with onions and peppers immediately)
    • OR another awesome protein of your choice
  • 1 cup of parmesan (or other cheese of choice, mozzarella is great here) to sprinkle on top

DIRECTIONS

  1. In a large saucepan with high sides, sauté onions, peppers, and mushrooms in olive oil over medium-high heat. Sauté until the peppers just begin to brown and the onions start to become translucent, 5-8 minutes. (Include spicy italian sausages at this stage if using)
  2. Add the remaining ingredients, taste for spices and add more as needed. Stir well and let simmer for 10-15 minutes, until the veggies are just tender.
  3. Meanwhile, boil some water and cook pasta of choice according to package instructions.
  4. Add the shrimp to the tomato mixture and continue to simmer for 5 minutes.
  5. Serve sauce over pasta and top with a sprinkle of cheese.
Sautéing some tasty veg.

Sautéing some tasty veg.

Everything cooking down, pre-shrimping.

Everything cooking down, pre-shrimping.

Eggnog Pumpkin Pie

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EggnogPumpkinpie

Ahhh all my Christmas food posts are coming in after the holidays, but I firmly believe that holiday food is best eaten year-round. So, dig out your pie plates and whip up this miraculous dish! It was my sister who suggested that we add some of that delicious eggnog to the pumpkin pie, so I looked around to see if it was possible and went ahead with the baking. This pie is incredibly easy and very delicious. I found the eggnog taste present but subtle, Kel didn’t think she could taste it at all. In any case, this pie is pumpkiny goodness, worth a try. For the crust, I used my mom’s Klondike Pastry from the summer, it’s flaky and lightly sweet with a little bit of brown sugar. It browns beautifully with a little bit of milk brushed on (this time we used a little egg nog). Mom cut the holly berries and leaves out of excess pastry dough, wonderful work!

Eggnog Pumpkin Pie

INGREDIENTS

  • 1/2 batch of Klondike pastry (use one whole egg still), fit into a pie crust, freeze extra dough for future pies
  • 1 large can (15 oz) pure pumpkin
  • 1 1/2 cup of eggnog (make it yourself! Totally worth it! And guzzle some while you bake!)
  • 2/3 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 3 eggs

DIRECTIONS

  1. Heat oven to 375°F. Prepare your crust and lay into a a 9-inch pie plate, jazz up the edges if you so desire.
  2. In large bowl, whisk together all the pie ingredients until smooth. Pour into prepared crust. Top with cut-out shapes if desired (brush with a little milk or eggnog).
  3. Bake pie 60 to 65 minutes or until the centre is just set, and a knife goes in and comes up clean. Cool pie on wire rack and serve with whipped cream.
A one-bowl pie!

A one-bowl pie!

Ready to cook, nicely decorated.

Ready to cook, nicely decorated.

Browned to perfection.

Browned to perfection.

The perfect slice... or two.

The perfect slice… or two.

My first almost year of stats as compiled by WordPress

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My first almost year of stats as compiled by WordPress

Don’t be distracted by the fancy effects, or do! I had a lovely first year, saw a lot of action on the blog, certainly more than I had ever expected. Thanks for all the wonderful support!