The cookbook reading pile

If you are a reader you always have a pile of "to be read books"  and there is usually a book that lands at the bottom of the pile.  It doesn't matter how you obtained the book, it just does not seem to sound as exciting as the other ones you have in the pile.  There could be many reasons - it is a long book and you don't have the time to devote to such a book,  maybe it is a really intense topic and you want something lighter.  Maybe you missed the book club meeting and have already started the next book! Eventual the book ends up on a book shelf and forgotten about.

I suspect anyone who likes cookbooks and reads them like book, also has a similar pile only this time it is a "to be made" pile.

That is my featured cookbook this week "500 best Healthy Recipes" by Lynn Roblin MSc, RD Nutrition Editor.

Published in 2004 it provides quick healthy recipes, unfortunately up until now I have never prepared anything out of the cookbook.   Not even sure how it became part of my collection.  It might have been a door prize at an education session.  😀

It has a good introduction to healthy eating, a variety of easy to follow recipes.  One thing that I did find unusual was in the dessert section,  a number of the recipes used fructose as an ingredient.  Now I have a wide variety of baking ingredients, including a number of different types of sugars but fructose is not one of them.  Unless you are in a speciality food shop, it is not something that is readily available on the grocery shelf.

There is reference to glycemic index of foods in the introductory chapter of the book, but not a direct mention or explanation as to why fructose was used as opposed to regular white sugar, and it was in enough recipes so that you know it was a deliberate choice.   I think this would be an important explanation for the average home cook.

I did pick a dessert recipe that was made with fructose because I wanted to see what it would be like.  Even though restrictions due to the Covid 19 pandemic are easing I am still limiting my time in stores.  I do most of my grocery shopping online and they did not have fructose.  You can also do online shopping at my local bulk food store,  but they did not have fructose either.  Fructose ia a fruit sugar but most of the "instant dissolving fruit sugar" you may find is regular granulated sugar that has gone through a special process to make it super fine and quick to dissolve when added to food.

So I ended up making the Key Lime dessert with regular white sugar.  I love citrus based desserts, the tarter the better.  I could sit down and eat almost a whole container of Lemon Curd as is.

I was disappointed in the this recipe  It just lacked depth of flavour.  I am not sure if it was because I didn't use fructose - I did substitute 1 for 1 because that is what I figured most people would do even though fructose is much sweeter than regular sugar and the ration is 1 1/3 white sugar for every cup of fructose,  but it was more than it just not being sweet enough the dish overall tasted flat.  I also made the Lemon poppyseed bread which called for regular sugar, it was also disappointing (sorry there is no picture)

Even though dessert was a bit disappointing the rest of the meal was good. I started with the Avocado and Tomato Salsa.  It was nice change up on regular salsa.  It is something that has to be eaten shortly after it is made.










From there we had Polenta Pizza with Mushrooms, Olives and Goat Cheese and a side salad of Sweet Pepper Salad with Red Pepper Dressing

I will definitely make the pizza again,  I forgot to get the black olives but I felt it worked fine with out them.

The salad was a nice change from your typical leafy green salad.  Colourful with lots of crunch, it would hold up well as a potluck salad.






I am a little on the fence with the book, the recipes that I made out of the dessert section were disappointing.  The savoury recipes were much better and since there is 500 recipes in the book and I only made 5 you really can't provide a definite opinion.  There is still a number of recipes that look interesting so I guess I will put the book back in the "to be made" pile and try again.  I will let you know how I made out.  Until next time.

Barefoot Contessa at home

This seems like an appropriate cookbook for the times we are in, as we all cook more at home!

I like Ina Garten, the Barefoot Contessa,  and have a couple of her books.  I remember her when she appeared on Martha Stewart Shows, and try to catch her show when it is on tv.  She has a relatable approach to cooking.  I loved her hearing her talk about the shop she owned in East Hamptom.  I think that would have been one of the ultimate foodacations.  Staying around East Hampton for a week and buying all the food from her shop.   Forget about East Hampton I just wanted to go to her shop!

As wonderful as it is to try new restaurants when you are travelling, it is just as much fun to be able to pick up local ingredients and play with them in the kitchen.  One of my favourite days on a trip to Tuscany was the day we want into the local village, purchased a baguette and biscotti from the baker. Sausage meat from the butcher and produce from the green grocer.  We then spent the afternoon creating our meal with our own Nonna who showed us how to make pasta!

Right now it is nice to day dream about the places we will go when we feel safe to travel again; I find it hopeful to think about the trips I might take.  One of those trips will be to Vancouver again but this time I am going to stay somewhere that I have a kitchen.  I have been to Vancouver a number of times and one of my favourite places to go is Granville Island.  But because I am usually staying in a hotel,  I have to restrain myself in my purchases as I have no where to store/prepare many of the wonderful things that are available.

Then again I have a hard time even when I go to the local farmers market.  The Boyce Farmers Market is the oldest farmers market in Fredericton and one of Canada's Top 10 Community Markets.  Even though, usually, I can go to the market every Saturday,  I don't because I always over buy.  There is too much fresh good food that it is hard to stick to the shopping list. 😀  It is a problem I hope to have again soon.

What is your favourite foodacation place that you have been or would like to go to??  I am looking for ideas.

But this post is supposed to be about Ina Garten's book, so let's get back to it.

I  made a couple of the recipes when I joined my cousins to quilt.

The Cranberry Orange Scones and the Peach Bellinis

The scones were a hit,  a great treat for brunch one morning.  Made with dried cranberries they were quick and easy and could be prepared at any time, as we tend to have the ingredients on hand.   The recipe in the book makes a lot, but it is easy to halve without any issues.

I did cheat when I made the Fresh Peach Bellinis, fresh peaches in February is impossible so I used frozen, which made a very tasty drink but I can't wait until fresh peaches are available because I bet the drink will be spectacular.  (Sorry no pictures - too busy quilting at that point to remember to take pictures)

My local grocery store had tuna steaks on special last week, albeit frozen,  but I took advantage of the tuna to make Seared Tuna with Mango Chutney.  I still remember the first time I had fresh Tuna steak, it was at the restaurant at the VanDusen Botanical Garden in Vancouver many years ago.  Obviously it was a meal that has stayed in my memory,  I have had tuna in restaurants since but have never tried to cook it at home.  Always just a little leary about cooking tuna at home.  The key to a good tuna steak is not to overcook, it should still be pink in the middle and the difference between just cooked and overcooked is small. 

Ina's instructions were clear and easy to follow and the Mango Chutney provided the right amount of sweet to compliment the tuna.  I served with Couscous with Pine Nuts and a little sauted spinach.  

Considering how easy it was, I will certainly try tuna steaks at home again!

For now, I think I will go enjoy the sun and day dream about some foodacations, until next time. Stay Safe.

Comfort Food on a Snow Day in May

When it is a snowy day in May and you are still self-isolating because there is a pandemic going on.  Sometimes you just need comfort food,  no fuss, no muss.  No fancy recipes just old fashion comfort food.

Today,  that was the order of the day.  Now I did start the day making cookies from a new recipe, but I will get to that later.

For lunch it was the quintessential comfort food on a stormy day - Cream of Tomato Soup and Grilled Cheese Sandwich.

I used canned tomatoes to make the Cream of Tomato Soup and sounding like a very bad dietitian Grilled Cheese Sandwiches have to be made on white bread!  Good white bread, but no multi-grain stuff.  I had a mixture of cheddar and marble to go into my Grilled Cheese - a few minutes in the pan and I had yummy goodness that made the day seem oh so much better.

Add to that a Double Chocolate Cookie and a cup a tea - what better way to spend a snowy afternoon.

The napkin was wishful thinking of what hopefully will be the future 😁

The Double Chocolate Cookies were from Chocopologie by Fritz Knipschlot with Mary Goodbody.

This is a new cookbook in my collection.  A christmas gift, it is actually the first time I made anything out of it.  It offers a wide selection of ways to enjoy chocolate from cookies to cakes, pies to truffles, chocolate drinks and even chocolate covered bacon!  It is a nice addition to my chocolate cookbook collection - a sub section of my cookbook collection.  I will be reaching for it again soon to make something else.

The cookies themselves were nice and fudgy with a dense chocolate flavour without being overlay sweet.  A definite keeper.  I think I will go enjoy another cookie with my tea and watch the snow fall!

Out my front door - May 9

Entertaining in the time of Covid 19

My pick for this week is The Canadian Living Entertaining Cookbook,  at a time when our ability to entertain outside our own household is non-extent it might seem an odd choice; but it was another one of the books I had used when my cousins and I gathered earlier this year.

Canadian Living was my go to source for recipes for years. The magazines and cookbooks always had good reliable recipes.

The Canadian Living Entertaining Cookbook was published in 1990 and for the most part has stood the test of time.  Certainly there are recipe ingredients that at the time seemed exotic but now are run of the mill, and some "popular" ingredients that are now out of vogue.

One afternoon we had the Red Onion and Black Olive Tart.  Red onions simmered to develop their sweet flavours, combined with tomatoes make a wonderful base for the olives.  The recipe called only for black olives but I mixed it up with both black and green olives.  There is so many wonderful oil cured olives out there why limit yourself! With a crisp white wine it was the right combination of sweet and salty to make an satisfying snack.

The Canadian Living Entertaining Cookbook is broken up into menu for all sorts of occasions and no occasions at all.  For supper one evening I referred to the menu for A Seaside Supper which I almost totally followed. Which is unusual I like to create my own menus.  We had:

Mussels and Scallop Stew

Bibb Lettuce and Avocado Salad

Crusty Bread 

The Mussels and Scallop Stew was that simple, quick dish that means you can have something fun and delicious on the table in no time.  Yummy shellfish in a cream base gives something for the crusty bread to sop up. The salad provides a fresh crisp contrast to the richness of the stew.  ( By the way, the dressing would be great on any salad).  Makes me hungry just thinking about the meal. 😊

Our dessert that evening was also from this cookbook, but another selection.  Three-way Cookies is a great recipe to have a nice selection of cookies without having to make 3 batches. 

One dough, divided and flavoured 3 ways and you are ready to impress company that you slaved all day in the kitchen!

Chocolate Cookies, Ginger Drop Cookies and Sugar Cookies

Things will improve and we will once again be able to entertain - friends, family, neighbours we will eat, drink and be merry and wrap our arms around them and hopefully never let go again!

Checking our cookbooks and planning those menus helps us to look forward to the future when things return to some normalcy.  In the meantime, Stay Safe and wash your hands. 

Family, Food and Quilting

One of the Covid 19 memes I recently read said "2020 is a unique Leap Year.  It has 29 days in February, 300 days in March and 5 years in April."  February does seem to be ages ago, and a lot in world has changed since then.

Back at the end of February, social distancing was not part of our regular vocabulary, and gathering with others was normal;  I had the opportunity to gather with a few of my cousins to spend a few days visiting, eating and quilting.

It is always lovely to spend time with extended family who you may not see often enough, catching up and sharing a hobby you have in common.

and I was in charge of Food!  It gave me the chance to dig into several cookbooks that I had not looked at in awhile .  I created the menus from several different cookbooks.  I didn't feature one cookbook a meal but mixed them all up.  I also threw in a few tried and true recipes (I had to have time to quilt!) and we even celebrated Christmas in February that included a traditional Turkey dinner and a snowstorm!

The next couple of blog posts will feature the different cookbooks,  I will only feature one cookbook per post to make it less confusing.

The first cookbook is Mindful - over a 100 Delicious Recipes for Better Brain Health.  by Carol Greenwood, PhD, Daphna Rabinovitch and Joanne Gryfe.  An initiative of Baycrest Health Sciences, a globally respected academic health sciences centres focused on the needs of seniors and the aging population.   It features recipes made with food that assist with brain health, it also includes many tips and tools to help maintain overall health. 

I won the cookbook at a conference several years ago and I hate to admit this was the first time I made anything out the cookbook.  I am not sure why it has sat on my shelf neglected because all the recipes turned out great and I have several more earmarked to try.  

During the get together we had

Whole Wheat Oatmeal Blueberry Pancakes with Ricotta Topping

Summer Rolls with Thai Dipping Sauce

Squash, Spinach & Onion Lasagna

Chocolate Avocado Cupcakes  

Our first day together was Shrove Tuesday or better know as Pancake Tuesday so of course the menu had to feature Pancakes.
Despite the fact that they contained both whole wheat flour and oatmeal, the Whole Wheat Oatmeal Pancakes were light and fluffy,  the Ricotta Cheese was not a typical topping for our group and even though it was tasty,  the local Maple Syrup won the day! (the picture does not do them justice!)
The pancake recipe is my new go to recipe for pancakes, since it makes a more interesting pancake then the typical white flour variety.

Each afternoon was break time for show and tell and of course some treats!

On our second afternoon  the Summer Rolls with Thai Dipping Sauce was the featured treat of the day.  Summer rolls are such a great way to include vegetables in a fun way in your diet (I know I am sounding like such a dietitian 😀).  The real find with this recipe was the Thai Dipping Sauce.  Until this point I had only ever had prepared Thai Dipping sauce, so when I first made the recipe I thought something was wrong because it wasn't the deep red color you typically see.  That is when I realized how much food colouring must be added.  It did eventually take on a pinkish orange hue from the dried red pepper flakes though.   It surpassed my expectations and I will never go back to the prepared Thai Dipping Sauce again.

Supper our last night together featured the Squash, Spinach and Onion Lasagna.  A tasty vegetarian lasagna that is unexpected in its contents with the addition of squash.  Like all lasagnas it is a bit fussy to make but well worth the work.  Lets just say there was no leftovers!

The Chocolate Avocado Cupcakes were intended for the get together,  but I ended up taking them to work before I left - sorry cuz!  The had a nice rich chocolate flavour and were very moist, no icing required; and no one knew they contained Avocados!

During our get together we did a mystery guilt.  A mystery quilt means you are only told the amount of fabric you need,  you don't see the pattern or instructions in advance.  You are given the instructions a section at a time until you have a quilt top.  I am sharing my mystery quilt.  It still needs to be quilted but I think it turned out pretty good!

Easter Food Traditions create normalcy

Happy Easter!

The Easter egg hunts are done and the ears are missing off all the chocolate bunnies.  Easter for another year is a memory.  As has been said more times than enough over the last week, this was a different Easter for most people.

Coronavirus, SARS-CoV-2, Covid 19,  words not part of our vocabulary before 2020 are now permanently etched in our memories.  A virus that has turned everyones' world upside down, in a way no one would have been able to predict when we rang in the new year.

 In years to come when we look back on 2020 our memories will fall into a couple of very distinct groups.  Those whose world was reduced to their home - work, play, everything.  There are the essential service group who are still going out for work everyday, and those whose jobs disappeared overnight.

I fall into the essential services group!  In many ways,  my life has not changed much,  I still get up and go to work everyday.  I still, like most nights, come home in the evening, make supper,  go for a walk, putter around and go to bed.  So any given day looks the same,  when you look deeper, it is the dance classes, the volunteer work, church, the dentist appointment, the scheduled hair cut, etc that all within a week disappeared off the calendar. Now every weekday is the same as the day before without change.

There were many days when I came home from work having supper, going for a walk and bed is all I can manage and there were lots of day the walk didn't happen.  That first two weeks was a blur at work with multiple changes to how we operate occurring literally overnight,  layered on top of the heightened anxiety level of almost everyone made one day blend into the next. Orientation to date and location is an important thing to do these days 😀.

Now a month later,  it is a bit like a holding pattern.  I am fortunate to live in an area of the country where the the number of cases has been low with only a few needing hospitalization.  We are holding our breaths that it remains the same but ready in case it doesn't.  I work in healthcare,  not on the front lines but still an essential services department within the hospital.  Things are still changing at a moments notice, while we try to get our heads around how long this could actually last.

This long weekend has been a nice break from work.  Four days of not having to do anything or go anywhere is heaven to an introvert.  Though, as we are moving into day four I am almost ready for the routine of work again.  I know "going to work" and that routine is a luxury that many do not have right now.

The blog is supposed to be about new recipes from cookbooks I already have, but this post is about Easter traditions - my personal traditions.  Even though I was spending Easter alone it was important to me to have traditional foods around.  Growing up, Easter Sunday Supper was spent one of two ways with all of my mother's sibling's family for a family potluck.  These potlucks are a blog in themselves - so I will save it for another day.  The other way was with a few extended family members and a meal of Ham and scallop potatoes.

Scallop Potatoes need no recipe,  a simple layering of potatoes onion slices, salt, pepper, flour and butter, until the dish is about 3/4 full ,  cover with milk and place in the oven and bake until potatoes are cooked.  Because it was only me, I just bought a little toupee ham to have.

There was never a traditional dessert at our house, Mom liked to try new dessert recipes each year.  But I decided to go with something tried and true.  I was wanting something light and springy and lemon felt like the right flavour to go with.  It was a no brainer - I LOVE lemon curd.  When I make it I could sit down and eat the whole bowl right away by myself 💖, but I resisted!    The leftover egg whites from the lemon curd went to make the meringue nests.  Topped with a few raspberries and viola a lovely end to the meal.

I didn't have an appetizer, but earlier in the day, I had what has become for me an Easter tradition.  Maple Oatmeal Scones from Ina Garten. I first made these about 20 years ago and they have become an easter staple for me.  Growing up, each Spring my Dad made Maple Syrup and Easter weekend always involved some part of the Maple Syrup production.  At the very least there was sap to collect and frequently it needed to be boiled down to make the syrup.  In my mind Maple Syrup and Easter weekend are inter twined.

These food traditions helped me to add a little normalcy to the Easter weekend at a time when very little is normal for anyone.

I hope you were able to create some normalcy in your life.  I do have cookbooks to write about and depending on what happens over the next few weeks, I hopefully will get back to pulling cookbooks off the shelf and creating menus from recipes I never tried before.

To all of you out there Happy Easter,  Stay In and Stay Safe.

Evolution of "healthy" cookbooks

I seem to be behind again,  the fun part of this project is preparing the recipes and eating!  But part of the project was to blog about it all,  so I will attempt to catch up over the next couple of days.

The next cookbook I am going to feature is Anne Lindsay's Lighthearted Everyday Cooking. 
When it was published I was just finishing up my university program and on my way to become a dietitian, beginning to collect "healthy" cookbooks as a resource for my future career.

It is interesting to look back at "health" cookbooks over the last 30 years to see the evolution of the health messages based on the latest research that was available at the time or based on the health concerns.  If someone has not already done an evaluation, I think it would be a fascinating thesis topic.

My copy of Lighthearted Everyday Cooking is well used, having tried many recipes at the time.  "Chinese Noodle and Mushroom Soup", "Easy Everyday Chicken Stir-Fry",  and "Citrus Sangria" made frequent appearances on my table at the time and the Lemon Tea Loaf recipe is still a go-to recipe.

Anne Lindsay always provides great tasting recipes with simple instructions and easy to find ingredients that allows anyone to put a great meal on the table.  Over the years I have picked up several more of Anne Lindsay's cookbooks simply because she was the author.  Like a great fiction author you continuously go back to the ones that give you a great experience.

After not looking fully through the cookbook in years, it was hard to narrow down which new recipes I was going to prepare.  (O.K. I admit I made the Chinese Noodle and Mushroom Soup and Lemon Tea Loaf just because 😀 ).  I know I say this about every cookbook, but I think that is part of the reason why I stared the project,  there is so many great recipes it is hard to choose; whether it is a new cookbook or one you've had forever (unless it is the only cookbook you have 😃)

I started with the Green Onion Dip, a quick, easy dip to have with vegetables especially if you like green onions.

I moved onto Microwave Sole with Mushrooms and Ginger.  To me, the microwave has always been a way to re-heat food, I never really embraced it as a method to cook food - usually disappointed with the results.  This time I was pleasantly surprised - the microwave cooked the fish to perfection without drying it out or over cooking.

The picture doesn't do the outcome justice,  I had pared the fish with some brown rice and steamed broccoli.  Which made for a quick supper which I will try again.

My choice for the dessert recipe had more to do with apples that needed to be used up rather than just picking a recipe.  But that is a reality of cooking, sometimes plans have to change to make sure food is prepared/eaten before it is spoiled to cut down on food waste.

Baked Apples with Maple Yogurt Sauce allowed me to use some apples that were starting to shrivel up, but once prepared looked fine.  It is also one of those quick desserts that you usually have all the ingredients on hand so can be done quickly if you suddenly want dessert but were not planning to have one.   This time I didn't follow the microwave instructions but stuck with the regular oven!

I also made Smoky Sausage and Lentil Soup for lunch.  It was a cold weekend when I was reviewing/preparing the recipes and a nice bowl of soup is a good way to warm up.  This soup was a great one for that - thick and harder that had great flavour even after only a short simmer.