I am not even going to get into the many reasons that I have neglected this blog and all my followers for so long…let’s just say that I’m back and ready to inspire, cook, drink and be merry.
Last night I got together with a couple of my gal pals to do make some goodies for Christmas. We each decided to make a liqueur to give away my choice was Homemade Irish Cream! Needless to say it turned out better than I imagined and I PROMISE you that you will never ever buy pre bottled Irish Cream again!
- 1 cup 18% cream
- 14 oz sweetened condensed milk (1can)
- 1 2/3 C Jameson’s Irish Whiskey
- 1 tsp instant coffee
- 2 Tbsp Hershey’s chocolate syrup
- 1 tsp vanilla
- 1 tsp almond extract (I skipped this entirely)
- Combine all ingredients in a blender and set on high speed for 30 seconds.
- Bottle in a tightly sealed container and refrigerate. Shake before using
Homemade Holiday Irish Cream:
Bring this amazing drink to your next holiday party, give away as gifts or just enjoy at home with your loved ones!
A few weeks ago, my super singing friend Todd came over and taught me how to make Dumplings. We created 3 different delicious dumpling recipes all made with the same pork base. I was surprise by how easy dumplings where to make. My favorite were the green onion and ginger pork dumplings; fried or steamed they will not disappoint.
- 3 cups of flour
- 1 cup of Lukewarm water
- 1 pound of pork
- 1 tbsp of sesame oil
- 1 tsp of salt
- 1 tsp of cornstarch
- 1 tsp of oyster sauce
- 1 tbsp of Ginger
- 1 bunch of green onions
- In a bowl combine your flour and water. Hand Mix well (until it’s smooth), cover and let sit for at least 10 minutes.
- While your dough is resting prep your pork filling! In a bowl combine your filling ingredients and mix well.
- Once your filling is prepped it will be time to knead your dough. (Click on this link for a great video on how to hand knead your dough.)
- Roll out your dough into a thin layer and cut into 3 inch circles. (Wine Glass size!)
- Lightly wet the inside edges of your wrapper with water. (Use your finger!) Scoop about 1 tsp of raw filling into the centre of your wrapper and fold over making sure the ends meet. Press down firmly on the ends to seal.
- You can cook your dumplings in several different ways: Steam, Boil or Fry. To boil: Fill your pot with cold water and a good helping of salt. Add your dumplings to the boiling water and cook for about 3-5 minutes (just because they float to the top doesn’t mean that they are ready)
- Serve with green onions and dipping sauce. (I should do a post on dipping sauces yum but until then you can click here for some ideas.)
It’s weekend! Make some dumplings.
Cleanse Day 6, Success Rate: 80%: I have been to the gym everyday except for Thursday and I have gone to yoga 2 times on top of that. Thursday was a terrible day for the cleanse, I woke up feeling really tired and low energy; Fastforward to 8:00pm and a visit from my sister and a long line up for dinner at Fresh and it made it easy to talk myself into a martini and dinner at Il Fornello. Anyway, a few hours off the cleanse train didn’t hurt me, although I do feel a bit lame about giving in, but clearly my body was craving vodka, sausage, pasta and cheese (i think it was probably a matter of life and death!) and so…I indulged. I woke up Friday morning and jumped right back on and am going strong. Today, I am heading to a clothing swap at my gal pal Kelly’s place and I promise promise promise not to indulge in Mimosas’ and Chips! Since it is the end of October, I thought I would cook up something seasonal and festive: a Vegan Pumpkin Loaf.
- 1 & 3/4 cup of flour
- 1 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp All Spice
- 1 14 oz can of Pumpkin Puree
- 1/2 cup Oil
- 3 Tbsp Maple Syrup
- 3 Tbsp Water
- Handful of Pumpkin Seeds
****Click on the picture for a closer look at how to make the Vegan Pumpkin Loaf:
I love fall, so many delicious recipes. Any plans for Halloween? Tell me about em and of course about what you’re eating!
This afternoon, I am hosting a fall mixer. I have been away most of the summer and I am finally able to catch up with friends and what better way to catch up, than with all of them at once. I am serving an array of fall themed food and hopefully I will be able to post some pics of the different offerings. But at the risk of photo blogging the mixer fails…I figured I would to share this recipe with the world and give you a preview of the day’s treats.
- 1 large can (28 oz) garbanzo beans (chick peas)
- ***save 1/4 cup of the chick pea water and add if you are having trouble blending your mixture!)
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling!)
- the juice from 1 lemon
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- salt and pepper to taste
****Click on the picture for a step by step explanation of how to make Pumpkin Hummus:
This delicious fall themed recipe takes minutes to make and will seriously rock your world. Garnish with roasted pumpkin seeds.
On another note, I’m totally hooked on this blog: (Under The Hill), it is thought provoking, funny, heart breaking and informative. A genuine perspective on the government, the people of Canada and world issues. Please take a moment to check it out!
As I sit here and type this blog, all I smell is delicious pork…that’s because i just took some Ham and Cheese Scones out of the oven. The blueberry scones that I baked a few weeks ago turned out to be so easy and such a hit that I decided I wanted to try and make a savory scone. You will noticed that the photo’s of the savory scones start with the addition of the ham and onions. You can read more about the basics of Scone Making here from my previous post featuring blueberry scones.
Ingredients List: Makes 10 servings.
- 2-1/4 cups flour
- 2 tbsp sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 cup buttermilk
- 1 cup combined of caramalized onion and cooked ham
- 3/4 cup of Smoked Gouda Grated
- 1 Tbsp of Dijon Mustard
*Click on the picture for a step by step explanation of how to make Ham and Cheese Scones:
Before you start…Preheat your Oven to 425 degree’s and line a cookie sheet with parchment paper. Cook your onions on low heat for about 20 minutes and add your ham to the mixture once the onions are nice and soft. Once you are ready to go: Mix your dry ingredients into a bowl and then….
I prefer these scones over the blueberry ones but that’s only because of my love affair with pork and cheese. After a month away from home, I leave Ottawa 0n Sunday. I cannot wait to get back and enjoy the fall! Thanks for reading! Enjoy your scones.
On July 2nd, my friends welcomed a gorgeous baby girl named Piper into this world. Yesterday, I had the chance to meet her. Rather than stuffed animals or diapers I decided to bring them the gift of food. Here is the recipe for one of my offerings, a Prosciutto and Asparagus Phyllo Pie:
- 1/2 cup of goat cheese
- 10 stalks of Asparagus chopped
- 1/4 cup of chopped sun dried tomatoes
- 1/4 cup of chopped red onions
- 10 sheets phyllo dough
- 8 slices of Prosciutto roughly chopped
- 1/2 cup olive oil
- salt and pepper to taste
**Click on the picture for a step by step explanation of How to make Piper’s Phyllo Pie:
I’m off to PEC for the final week of Amelia, The Girl Who Wants to Fly!
Enjoy the heat!
Backyard Potluck season is in full swing!
Yesterday, I headed to my gal pals K2 for a potluck in their backyard. Things are getting crowded in my fridge and so I thought I would purge the fridge to create my dish for the potluck. The rule is you can only use ingredients that you already have at home. This is a fun and creative way to cook, As you can imagine my pantry/fridge/cupboards are pretty well stocked! Here’s what I came up with…
Part One: Meat and Marinade
- 1 Flank Steak Sliced
- 50 ml Olive Oil
- 1 Tbsp Soya Sauce
- 1 Tbsp Sirracha
- 1 Tbsp Maple Syrup
- 1 Tbsp chopped garlic
- 1 Tbsp Dijon Mustard
- Salt and Pepper to Taste
Part Two: Dressing
- 6 Tbsp balsamic vinegar
- 7 Tbsp extra virgin olive oil
- 1/2 Tbsp of chopped garlic
- 1/2 Tbsp of Dijon Mustard
- 1/2 Tbsp of Dried Parsley
- 1/2 Tbsp of Maple Syrup
- 1/2 Tbsp of Dried Chili Peppers
- 1/2 Tsp of Grated Ginger
- Salt and Pepper to Taste
Part Three: Salad Stuffers
- 1 Orange Pepper Sliced
- 1 Red Pepper Sliced
- 1 Hot pepper finely chopped
- 1 package of Snow Peas steamed with sea salt and lemon juice
- Half a Red onion Thinly Sliced
- 1 Head of Broccoli Chopped
- 1 Mango Chopped
- 1 package of Baby Spinach
****click on the picture for a more info about how to make your own Spicy Beef Salad!
This is a delicious salad bursting with flavour and a perfect meal to share at home. I’m heading out of town for the weekend to work in Prince Edward County for the month and I am really stoked. I hear great things about this”new” wine country and my favorite cheese is made in The County! Can’t wait to see what kind of Foodventures I’ll find there!