I’m Back

Wow… so I couldn’t get on this for the longest time cause I had lost my password – damn things… I have a thousand of them and can never remember them – ugh.

Today ended up being a “snow day” – so as a teacher, I stay home when there is no school. The kids and I stay in our Jammie’s all day and I usually find cool things to cook. So keeping with tradition, I started researching what to cook.

I said to myself… ” I should try logging into WordPress again ” and for whatever reason, it worked. Now looking at my last post, which was in March 2017, a LOT has happened in our lives.

In May 2017, my Mike died. None of us saw it coming… he committed suicide.

Cooking was something we loved to do together, and gathering around the table was his favourite thing to do. So, after he died, we just couldn’t do it. We got rid of the table. I threw out a lot of kitchenware and we really didn’t have great appetites for a long time. One day this fall my 14 year old son asked me when we were going to start eating better again…. wow, slap of reality right there. I was having a hard time keeping it together let alone get back to cooking but the guilt of not being a good enough mother took over ( I know I’m a good mama, just didn’t feel it at the time ) and I put myself through the motions. We got a new dining table made for us and when it arrived we were all to scared to sit at it.

Fast forward to the Christmas holidays. I went to Italy on kind of a healing trip. Mike had booked it before he died so I wanted to follow through with his plans. I’m in Florence, eating incredible food and my son texted me…. ” Mom, I’ve done a lot of research and I’ve decided I want to start eating only plant based foods. I want to be a vegan.”

Holy geez… I better get my act together. Vegan food is a lot of work!!! What the heck is he doing to me!

I have him to thank cause I’m cooking a lot more now and I realized how much I missed it.

So my first post back has two recipes in it. Vegan protein balls AND non-vegan Asian Turkey Meatballs 😜.

Vegan Protein Balls

1 cup of rolled oats

1/2 cup natural peanut butter ( we used crunchy )

2 scoops of chocolate protein – we found a vegan one

1/3 cup honey

1/4 cup sunflower seeds ( unsalted )

2 Tblsp chia seeds

A splash of cashew milk – just to help it stick

Mix it all up and roll into balls and refrigerate

Asian Turkey Meatballs

Two pounds of Turkey

1 1/4 cups of Panko breadcrumbs

1 egg

3 large cloves of garlic

2 green onions chopped

1 tsp of sesame oil

2 TBSP soy seasoning – we used Braggs

Mix all this up and roll into 24 balls- put them on a cookie sheet and bake at 400F for about 20 min- but check em and make sure they are cooked through. Ain’t nobody got time for raw turkey lol

Sauce

1/2 cup hoisin sauce

1/4 cup of soy seasoning

2 tsp sesame oil

Toss the balls in the sauce and garnish with green onions and sesame seeds 😜❤️ yummo

Advertisements

Wild Mushroom Risotto

We just got back from Cape Breton and friggin ate so much that the thought of food made me queasy last night but we managed to take out some chicken and steak last night for today’s meals. We had a ton of veggies so we made some amazing salads with baked chicken and a sesame ginger dressing…. Realllllllyyyyy good 


But not something you need a recipe for….

This evening we made some homemade hickory BBQ sauce and bbqed some steak but it was the Risotto we made to go with it that stole the plate! We had picked a couple of pounds of Chantrelle mushrooms in Cape Breton and I wanted to try them in a risotto…. So glad I did!!!! 

Here’s the recipe!

1/4 cup of olive oil

1 yellow onion – diced 

3 green onions chopped

Pinch of salt

1 pound of Chantrelles – sliced

3 – 4 sprigs of fresh thyme – pull the leaves off. 

1/2 cup white wine

2 TBSP balsamic vinegar

1 1/2 cup of rice ( I used basmati cause it’s all I had but I’d try a mixture of wild rice next time ) 

6 cups of chicken broth ( or vegetable broth if you want it to be an exclusive vegetarian dish )

Salt and pepper to season

4 sage leaves chopped

1/8 cup of finely grated Parmesan cheese
Heat oil in a deep skillet – add onions and green onions – sauté 3-4 min

Add sliced mushrooms, thyme leaves and salt – sauté 

Add rice and toss it around till all the rice is mixed through

Add vinegar, wine, chicken stock and bring to a boil 

Remove from the burner once it reaches a boil and put in a 9×13 baking dish.

Cover the dish with tinfoil and bake at 350F for 30 minutes 

Take it out – uncover add salt and pepper to taste. Sprinkle with sage leaves and Parmesan cheese! 

Voila! Take a picture! 

Granola Cups

  
What a great treat! 

1/4 banana mashed

1/4 cup honey

1/2 tsp. Almond extract

Wisk together till smooth then add

1 1/4 cup of oats – I use spearville as it is locally sourced

1/2 tsp. Cinnimon 

1/4 tsp salt

Press into 6 muffin tins ( I spray with coconut oil)

Refrigerate for 1-2 hours

Pre heat the oven to 350.

Bake for 10-12 mins push down with a spoon and let cool for 20 mins.

Fill with Greek yogurt and top with berries…. I drizzle with maple syrup…. Mmmmm

Kid and Mike approved 😜😜😜

Baked peaches and Pecans

I’m actually not a big dessert lover but when the mood strikes – look out! 

Peaches are cheap right now – I got a big basket of Ontario peaches for 2.97!!! So I needed to figure out something yummy to do with them other than eating them with the juice dripping off my chin- frig I love peaches…

So this got invented!!! OMG yum!!!!!

So this is for two servings which I baked in little mini soufflé dishes ( that I got from the dollar store! )

In each dish slice up a peach…… Yes one in each dish…. Geesh! 

For the topping mix together

1/4 cup of maple sugar

2 TBSP of oat flour

1/3 cup of crushed pecans

1 tsp vanilla extract

divide it on top of each dessert

Bake for 30 min at 350…. It’s that easy peeps