About Me

Thursday, December 16, 2010

Garlic Shrimp Spaghettini

The boys are in Utah...on their ski trip, and Alyssa and I love shrimp.  I've been eating out way too much lately, not light stuff either!  The wine has been tasty, and being snowed in, makes you bake, eat, cook, eat, bake, eat...without much movement in between!

So, I tried something tonight.

1/2 glass of white wine and 3 garlic cloves in a frying pan.  ( I wanted to drink that wine, but forced myself to put it in!)
Sliced portabello mushroom
cherry tomatoes sliced in half
red and green pepper diced.
salt and pepper to taste

Saute... until soft, then add a bag of raw shrimp.  Cook just until they turn pink...do not over cook. Toss them the entire time. ( 2-3 min)

toss in frying pan with whole wheat al dente spaghettini to mix.
Serve with salad , garlic bread and fresh grated Parmesan.

* I would have liked to add some fresh spinach, but didn't have any. I think it would make it look pretty and add an extra element.

Healthy and good!

Friday, December 10, 2010

Food Lovers FAT FREE- WAY TOO GOOD for you, YUMMY Stew!

I was at one of our local coffee shops and ordered Cabbage Roll Soup. Although it was good, I knew it was lacking something.

So I experimented yesterday.

This is what I did, and it turned out SO good, so I had to share. Not to mention, ZERO fat, high fibre, my kids went for seconds, and we were all filled to the brim.

1 lb of extra lean minced turkey or chicken
1 onion chopped
3/4 green cabbage thinly sliced
saute  all of above in a large pot. The liquid from the meat and the onions was enough to help it saute without adding oil.

Add 2 cans of diced tomatoes with herbs
1/2 bottle of beer
1 can of tomato soup ( low sodium, and 1 can of water)
1/2 tsp dill
1 tsp oregano
1 tsp basil
2 tsp pepper
1 tsp salt ( or to taste)

then I cleaned out my fridge and added sliced mushrooms and carrots. ( you can add any vegetable you want, the more the better)

I let it simmer most of the afternoon.

added 2 tsp of minced garlic
1 cup of minute rice.

Simmer 30 min longer...adding the rest of the beer if needed.

Dished into bowl, topped with freshly grated Parmesan Cheese.  Served with Beer Bread that I made in my bread machine. What an easy, HEALTHY meal.

 thank-fully I made enough so I can have some leftovers for lunch today...can't wait!

Wednesday, December 8, 2010

Christmas Eve ...Beef Wellington

I made this.

Such an excellent dish. I used local beef tenderloin and made an extra large one to share with the family. The Best I have ever had. I adore this Chef from Peller Estates.

Thought I would share the link, as it also shows a video on how to make it. They showed it as a Thanks-Giving Meal, but it was excellent for Christmas Eve.

Beef Wellington with a twist! SO good!

Christmas Eve Festivities are in the works!

Every Christmas Eve, I host a wine tasting and dinner. I get cheeses shipped from the Country of choice we are celebrating and enjoying that night.

Last year, it was Italy.  Yes, we tend to LOVE Italy...

But this year, our theme is FRANCE.

Please join us, Christmas Eve for another fun family wine tasting and menu of goodness.

This years theme is  FRANCE.

The wine tasting is
Champagne, and Sparkling Wines ....preferably the region of France.

AND a Ginger-Ale tasting for our minors and adults if they would like....

Bring your bottle for the tasting event-  We will be pairing the champagnes with  local Caviar and French Cheeses

Dinner Menu:

Escargot in garlic butter and grated cheese

Coq au Vin

I need help with a vegetable dish that would be popular in France: Al and Ellie? S'il vous plait

I also need a French Dessert: Mom and Dad? S'ilvous plait

After our delicious meal we can monitor where Santa might be on-line and then get to bed....

I realize I could just call you all, but I thought this invite was fun! Talk to you soon.

Sincèrement, le ménage Lozon

So excited!

Thursday, November 18, 2010


Such a cheap dish, low fat,  but so good!  Something you can keep on hand in your pantry...always ready to prepare.

Just need some french bread, garlic herbed butter ( ok, that might be the unhealthy part of escargot) and wine. 

My Czech Republic friend has the cutest dishes she got while in France.  I was able to enjoy an evening of snails with her last night...

 I've always wanted my own shells and cutlery for snails, but not heading to France anytime soon, I don't think?  darn. So I googled. I found them!   I need these!

 the proper fork

now I have white escargot dishes, but the holes aren't going to be big enough if I use the shells...so I'm thinking I need to get these...

Such an easy dish.  Buy a can of snails, rinse, pat dry, shove one or two in each of these pretty snail shells, drizzle with herbed garlic butter. Make ahead if you'd like. Keep refrigerated, and bake until bubbling..

Serve with french bread and enjoy.

So WHY don't more people eat snails? I don't get it?

ps. When you are done eating, rinse the shells in a bowl of water, and let soak for a bit.  My friend said she puts her snail shells in the dishwasher!  I love it!

Sunday, November 14, 2010

Kim Crawford - Marlborough Sauvingon Blanc

Love! Love!  can't say enough!

It's kinda won a " few" awards.....not surprised!


Mimolette is a cheese traditionally produced around the city of Lille, France (where it is also known as Boule de Lille), and also in some areas of Belgium and the Netherlands, such as Flanders (where it is also known as vieux Hollande).

It was originally made by the request of Louis XIV, who wanted a French cheese to resemble Edam. In order to differentiate it from Edam, however, he had it colored orange.

A cow's-milk cheese, it normally weighs about 2 kg (approximately 4.5 pounds). Its name comes from the French word molle, meaning "soft". This refers to the softness of the crust when young - with age it becomes harder. It has a gray crust and orangish flesh. The orange color comes from the natural colorant, annatto. The cheese has a similar appearance, at first glance, to a cantaloupe.

The greyish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese.

Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Most cheese-lovers appreciate it most when "extra-old" (extra-vieille). At that point, it can become rather hard to chew, and the flesh takes a hazelnut-like flavour.

I saw this cheese at my favourite " candy store" in Thornbury.. The Cheese Gallery
From the colour of it, I knew it had to be good. I asked for a sample and she laughed...I just got this in. I haven't carried it in my store, since it is one of the most expensive cheeses out there. $100/lb.  Alan laughed at me.." of course she had to find the most expensive cheese to taste!"  There aren't any price tags on the cheese on display, so I had no clue.

Well I tried it, and it was TRUE love....  I don't care. I needed a small slice to take home. WONDERFUL cheese...if you find it...it is worth a try.  You won't be disappointed.

Thursday, October 21, 2010


I love the real stuff made locally in Italy.

However, you can't buy the " real stuff" here in Canada.

You can't even make the REAL stuff here in Canada, as they use Ever clear which is so high in alcohol that it is illegal here, due to the fact that if a dumb person tried to drink it straight up...they'd probably die.

Don't get scared....Lemoncello is delicious! A nice after dinner aperitif.  Italians usually make their own...with their own lemons and bottle it themselves. They are very proud of their end result, with very good reason, as a small sip of it is absolutely delicious.

So I have come up with my own " Canadian " solution. It will never replace the real stuff, but it sure has come pretty darn close!  Without the same amount of alcohol.

1. Buy a 750 ml bottle of Vodka.
2. Peel 10 lemons with a vegetable peeler.
3. Put Vodka and lemon peel in a container and let sit for a week in a cool place.  Swirl around daily.

4. Strain the vodka to remove all of the  lemon.
5.  Make 1 cup of simple syrup.   Boil 1 cup of water in a small pot and add 1 cup of sugar, stir until dissolved. Let cool.
6. Mix lemon vodka and simple syrup. Store for 1 month in the refrigerator.

ENJOY straight up, or use it recipes, such as Limoncello risotto,  melon with Limoncello, or my big plan is the make the ULTIMATE Limoncello Cosmo!  I will try it out on my friends this week-end and get back to you!

Leftover Turkey?

Super Easy Turkey Pot Pie.

( no cream, and very little butter)

1. Melt 1/4 stick of butter in a large pot....then add 1/4 cup of flour, stir until blended
2. Add 1 box of low sodium chicken stock
3. Add 1 cup of chopped celery,  shredded carrots and chopped onion
4. Bring to a boil then let simmer until vegetables are tender and soft ( 30 minutes)
5. Add 1 tsp of thyme, ground pepper, and marjoram

Scoop into bowls and add puffed pastry on top. Brush with egg and milk mixture.

Bake at 400F until brown and bubbly.


Monday, September 13, 2010

Liquid Red Goodness! Tomato time!

Italian Style!

I just blogged about it on my every day Blog, but since it deals with food, I wanted to share. Here is the link to my other Blog about the day.

Life on the Bay- Tomato time!

Friday, August 27, 2010

Our LOVE for making our own Pasta!

Nothing beats your own  fresh home-made pasta. The best part is we found a quick and easy recipe that kneads the dough in a bread machine of all things! NO mess! 25 minute of the paddle hitting the dough in the machine and then we have this beautiful dough ready for the Pasta Machine. My son loves making it. I do too, as it reminds me of playing with play- doh.

 We keep things simple and add my husbands home-made tomato sauce, minced garlic, fresh basil from the garden and lots of fresh grated paremesan cheese. YUM!

Thursday, August 26, 2010

Excited about my Menu Tonight!

We are having my husbands secretary and her husband over for dinner tonight. I am working on my cook-book and need some "fancy" dinner party recipes...soooo

Here we go!

Cheese/chutney plate at our local vineyard

Icewine seared Scallops in a Vidal cream sauce- Served with Icewine of course.

Lobster and Truffle Twice baked Macaroni and Cheese- Served with a Chardonnay

Blue Cheese Fillet Mignon served on a medley of grilled vegetables with crispy prosciutto bits


Key Lime Sorbet

Then I cheated and went to the bakery and got a mixture of different individual pasties and mini cakes for dessert.

Can't do it ALL right!?

Saturday, July 24, 2010

Le Cendrillon

Another FINE, fine, cheese!

I had my foodie girlfriend over the other day, and she brought me a taste of her newest find!  Le Cendrillon ash covered soft surface ripened goats cheese.  I had my  truffle cheese, and the two of us looked like kids in a candy store!  All excited to try each others cheese and share.

 her cheese was Absolutely amazing. Full of " WOW!"

You only need a very small taste, to get the full impact. She described it SO well.  She said as soon as you put it in your mouth, you get a strong " blue cheese" sort of taste..almost too much, but then you get a numbing feeling over your tongue ( yes, I did)  then after that you feel a nice creamy texture and taste...( yes!) and then you get  huge punch of " pepper taste" at the end...

It reminded me of a fine wine tasting. She knew exactly what she was talking about and I experienced everything she said.

I'm sure this post is funny to some, but it was such fun finding a cheese snob more into cheese than I am!

Here is the cheese....a WORLD CHAMPION cheese .  It is difficult to find, but if you are in a specialty store and see it...buy it!

I found this article on the cheese: Impressive!

A Quebec goat cheese named Cinderella has been voted the best cheese in the world at the World Cheese Awards 2009, beating out 2,440 entries from 34 countries.

The winner in all categories, made by La Maison Alexis de Portneuf, was announced Thursday night at a gala in the Canary Islands attended by 300 of the world’s top cheese experts.

It’s the first time a Canadian cheese maker has won the award, as far as the makers were able to ascertain Saturday, a fact that did not go unnoticed in the nation known as the capital of gustatory richesse.

"The best cheese in the world is . . . Canadian” announced Le Parisien, France’s widely read national newspaper.

“Whatever the lovers of pate cuite, lait cru and d’affinages fermiers may think, the best cheese in the world is not French, but Canadian,” the article begins.

Produced in St. Raymond de Portneuf, located about 50 kilometres northwest of Quebec City on the north shore of the St. Lawrence, Le Cendrillon is described by the producer as a “vegetable ash-covered, soft surface-ripened soft goat cheese with a semi-strong, slightly sour taste that becomes stronger with age.”

It sells for about $5 for 125 grams at the boutique located at the factory where sales were brisk Saturday, and is available in Quebec and across Canada at cheese stores and the cheese sections of most supermarkets.

“It’s truly an honour, we are really touched,” said Karine Vanasse, spokeswoman for La Maison Alexis de Portneuf. “All our artisans who make the cheeses by hand are very happy — there’s a lot of pride.”

About 150 people work at the cheese producer, which was purchased by Saputo in 1999.

La Maison Alexis went in with low expectations given the number and calibre of the competitors, Vanasse said.

The World Cheese Awards are one of only two or three international cheese competitions held regularly, she said.

Two weeks ago La Maison Alexis de Portneuf was also awarded the coveted Prix du Public at the Selection Caseus 2009, which recognizes Quebec’s fine cheeses.

Vanasse could not say how much of the cheese is made each year, but noted that production is based on demand, so it’s likely production will increase this year.

Sunday, July 18, 2010

My addiction to POUTINE!

oh my goodness. It is terrible. I could eat Poutine day and night...but unfortunately, it isn't the  healthiest of choices! ugh.

So what do I do to satisfy my cravings? Nooo, I don't head to the local chip stand...and get it smothered in grease...but am very tempted!

Healthier Poutine- HA! oxymoron!

Bake some reduced fat oven fries
Use canned Poutine gravy from the grocery store- surprisingly enough, it is low in fat and calories
1% shredded cheese.

Voila!  oooey gooey GOODNESS!

Friday, July 16, 2010

Lavender Gin- to make a Lavender Lane!

Here we go with the LAVENDER again!

I had to pick up my favourite Magazine at the LCBO today. ( Liquor Store)

they hand these out for free every season, and they are full of great recipes and drink idea's!

Today I found this one.

Lavender Lane Cocktail

6 lemon bits ( a slice of lemon cut into small triangles)
3 mint leaves
1 1/2 oz Lavender Gin ( recipe to follow)
dash of bitters
1/2 oz honey syrup
soda water

 Muddle lemon and mint in a 10 oz highball glass. Add ice to fill. Add lavender Gin, bitters and honey syrop. Stir. top with soda, garnish with a mint sprig.

Lavender Gin Recipe
Add 1 tsp dried lavender flowers to a 26 oz bottle of gin. Let sit for 4 days, Strain and rebottle the gin. Lavender Gin can be used in all recipes that call for Gin.

Simple Syrup:  We keep a bottle of this in our bar fridge at all times. Make ahead and have handy.
Just combine equal parts sugar and boiling water, still until dissolved, store in fridge.

and how about this appetizer to serve with them?

Cucumber Rolls with Smoked Trout

If you don't like smoked trout replace it with thin slices of rare roast beef. If you use beef, you will probably have to cut the slices in half lengthwise. You can make these up to an hour ahead of time.

1 English cucumber
1 smoked trout or 12 thin slices of roast beef
Lemon juice
½ cup (125 mL) freshly grated horseradish

1. Cut the cucumber in half crosswise. Using a vegetable peeler or a mandolin, cut thin strips lengthwise from each half, turning the cucumber as you reach the seeds. You want strips of cucumber with a band of green skin at the top and bottom. Trim the strips.
2. Divide the smoked trout into 24 pieces and squeeze over a little lemon juice. Place a piece of trout on each cucumber strip and roll up, securing with a toothpick. Top with grated horseradish.

Makes about 24

Tuesday, July 13, 2010

Truffle Infused Cheese...ohhh myyy gosh!


I found a new cheese shop in Thornbury- The Cheese Gallery, they have the best cheeses...I love them all, but this one is by far my ultimate favourite...can food get any more decadent than that!?

however, not too cheap, I got a very thin slice for $18. That wedge in the picture, sadly isn't mine. Someone else  is very lucky!   But you only need a  tiny bit of it to get the full flavour...very strong and very rich. Divine!  Something to keep to yourself and not share! ;-)

Sunday, June 27, 2010

Finally! " Four"

I happened to come across this Restaurant...don't ask me how, as I'm not sure, but I am IMPRESSED!

It is called " Four" and it's in Toronto.  Every dish is under 650 calories. Yet it is fine dining, great atmosphere...no subway sandwiches! haha!

This place will be on my list to visit, the next time we are in Toronto! The menu looks fantastic!

FOUR- Toronto

Tuesday, June 22, 2010

Asparagus- is in season! Chicken Dinner

*Stuff some chicken breasts with fresh asparagus and creamy goats cheese
* throw some cherry tomatoes all around...mushrooms, whatever is in your fridge.
*Splash of white wine, season with salt pepper and lemon wedges.

Put in oven 40 min before you want to eat.
* take dog for  a walk while it bakes.


and good!

serve on top of rice.

how about some tea and lemon/lavender shortbread for dessert?


mixed berries leftover from breakfast?

Monday, June 21, 2010

The Ultimate Burger..sneak peak!


this is THE one.

Home-made buns, 3 types of ground meat, lots of "extra's" to give it more flavour.. aoili lemon sauce...brie, fried onions, you name it. EVERYTHING fattening about it. But all in moderation, right?
Recipe coming soon!


ps. You better mop up your keyboard....it tastes even better than it looks! :-)


So my Pilates class is over now.  Summer is here. Normally I hire the Instructor to come out to my house and instruct a class for us Wednesday mornings, and have a few neighbourhood ladies over to attend the class.

It's usually WONERFUL!  9am, out in the grass, view of the blue bay, birds and waves making a nice background noise, while we all work those abs, legs, core!

However, I find it a bit stressful, ensuring there is enough ladies that come to make it worthwhile for our Instructor, worried about rain as sometimes we have so many ladies, that I'm not sure we would have enough floor space inside my  house.  Then I have to make sure the grass is cut and not too wet.

So this year, I have decided against it. However, I am worried about my body. Without Pilates, I tend to get " soft".  I'm going to have to look into finding another class, or learn how to teach myself.  I hope I have the self-discipline.  I am planning on taking a Fitness Instructor course in the Fall. Instructing Pilates  outdoors in nature ( summer) ...would be my dream and I hope to make it happen. I'd be in great shape from teaching everyday, that is for sure!  LOL

ps. I found this amazing website if you want to make your own Pilates Routine to fit into your lifestyle.

Pilates Work-out On-line

Saturday, June 19, 2010

Make your own " Herbs de Provence"

From Wikipedia

Herbes de Provence Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.

The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes

But I want to add my lavender...so  I guess I am  making the more American version of Herbes de Provence.

Total Time: 5 minutes

•1 tsp dried thyme
•1 tsp ground rosemary
•1 tsp summer savory
•1/2 tsp lavender (optional but traditional)
•1 tsp marjoram
•1 tsp dried basil
•1/2 tsp dried sage
•1/2 tsp dried oregano

Combine all ingredients in a small bowl. Crush slightly with a pestle or the back of a spoon. Store in an airtight container. Rub into meat,chicken or fish for a dry rub or combine with olive oil for a marinade.
Wouldn't small containers of this, wrapped pretty and given with a few recipe cards on how to use the herbs be a cute gift for friends?

Friday, June 18, 2010

Quinoa 101

Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.

World Quinoa Production - 2005

(thousand metric ton)

Peru 32.6

Bolivia 25.2

Ecuador 0.7

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.



Quinoa is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants, and phytonutrients.

The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.

A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).

Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.

Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes.

Quinoa flour can be used in wheat-based and gluten-free baking. For the latter, it can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.

Curried Quinoa Recipe

Serves Six to Eight

1 Cup Quinoa
1½ Tbsp. Vegetable Oil
½ Onion Diced (about 4 or 5 oz.)
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile
(Finely Chopped)
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Coriander
¼ Tsp. Ground Cinnamon
1¾ Cups Water
½ Cup Fresh or Frozen Peas
Salt to Taste
 1.Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!

2.Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
3.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.

A fine, white spiral appears around the grain as it cooks.

4.Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.

5.Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.

6.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.

7.Fluff with a fork before serving.

Moroccan Quinoa Salad


3 Cup cooked quinoa (1 cup dried)

1/3 Cup freshly squeezed lemon juice (about 2 lemons)

3 Tablespoon olive oil

2 Teaspoon ground cumin

1 Teaspoon salt

1/4 Teaspoon sugar

1-1/2 Cup canned black beans, rinsed

1-1/2 Cup corn kernels (about 2 cobs) or defrosted frozen

1/2 small red onion, thinly sliced

1 Pint cherry tomatoes, quartered

1/2 Cup slivered almonds, toasted

1/4 cup chopped green or black olives

1/4 Cup chopped fresh mint

1/4 Cup chopped fresh coriander


1.Cook quinoa

2.While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.

3.Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.

4.Drizzle with vinaigrette. Toss to combine.

5.Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.

Nutritional Information

Nutrients per serving: 407 calories, 17 g fat, 14 g protein, 56 g carbohydrates, 11 g fibre. Excellent source of vitamin E, folic acid, thiamin, iron, zinc, phosphorus and magnesium.

Wine Pairing

Off-dry Riesling



Inspired- Healthy Vegetarian Luncheon

I went to a friends house for lunch the other day.  Another " foodie friend" that is in great shape, eats healthy and looks fabulous!  This is a sample of what she served me for lunch, with a glass of Pino Grigio out on her porch, in her historical old stone farmhouse. What a beautiful day. She has totally inspired me to eat more of these dishes. It was delicious!

Mango Salad

2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.


Stuffed Peppers with goats cheese and Quiona.

I totally forgot about using such an interesting item. Quiona.  Now I am on the search for it in the grocery store to make more. Delicious and SO healthy.



3 medium-large bell peppers, any color
3/4 cup dry quinoa
1 can vegetable broth (or 2 cups)
1 package mushrooms, any variety, sliced
1/2 onion, diced
 1/4 cup goats cheese
1 garlic clove, finely diced
salt/pepper to taste
olive oil

Preheat the oven to 375*.

Cut the peppers in half length-wise and take out the seeds.

Place onto a lined cookie sheet face up and salt the insides.

Pre-cook the peppers while you prepare the stuffing.

In a medium saucepan, add a little olive oil and sauté the onions, garlic, and mushrooms on low-med low until soft.

Salt and pepper the veggies, then add the quinoa.

Add the veggie broth and cover.

Simmer on low per package directions (about 15 minutes).

When  done, add in crumbled goats cheese and olive oil to taste.

Once the peppers have softened and slightly browned in the oven, remove them and stuff with the quinoa mixture.

Cook approximately 10-15 mins more until the quinoa is a little browned on top.

Stuffed Mushrooms  ( healthy version)

•18 large mushrooms, stems removed
•1 10 oz. package frozen chopped spinach, thawed and drained
•1 Tbsp. olive oil
•1 medium zucchini, cleaned and shredded
•1 large carrot, cleaned and shredded
•1 cup part-skim ricotta cheese
•1 tsp. good-quality flaked sea salt, such as Maldon
•1 tsp. freshly-ground black pepper
•1/4 cup grated Parmigiano-Reggiano cheese
•1/4 cup dry white wine

Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish generously with nonstick cooking spray. Wipe mushrooms with a clean towel. Remove stems and discard. Squeeze all of the water out of the spinach by wrapping it in a kitchen towel or paper towel and wringing thoroughly.

Place the spinach in a large bowl. Heat olive oil in a small frying pan over medium heat. Squeeze as much water as possible out of the zucchini, then add it to the frying pan. Add the shredded carrot to the frying pan. Cook 2 to 4 minutes until softened. Add to the bowl with the spinach. Mix well. Fold in the ricotta cheese, sea salt and pepper until well combined.

Place the mushroom caps (cavity side up) in the prepared baking dish. Spoon this mixture into the mushroom caps. Top with the grated Parmigiano-Reggiano. Pour the white wine into the bottom of the baking dish around the mushrooms. Bake, uncovered, 15 to 20 minutes until the cheese is bubbly, and the mushrooms are cooked.

Tuesday, June 1, 2010

Summer is HERE! yup! that view of mine is back...

gosh! How I love living here when I look out and see that gorgeous view! But that also means we entertain more, we eat more, we drink more, we gain MORE!

I enjoy sitting in my Muskoka chair, sipping, nibbling and that is about it for the summer.

So I have joined SOCCER!

Never played it in my life, but a good friend convinced me to join. So there we are. In these cute uniforms, with college level competitive athletes HALF our age. Oh boy! trying new things keeps you young, right?

The good part is they are very nice, patient, understanding and forgiving! We are learning the game and getting an AMAZING work-out. They say you run over 6km during every game. I swear it is 10k!  But it is FUN, so off we go. One night where I have to get my butt out of the lounge chair and put the wine glass down.

So I tried some Black Bean/Turkey Burgers this week.

Very good. Just need a bit more spice, so I will work on those before I post a recipe to share with my foodie friends.  I'm also working on the most amazing BEEF BURGER on home-made buns for the people that can eat a 1 lb burger and 19089089 carbs and still be oklol  Fun to do though.