Veggies on the Grill

Veggies on the grill is one of my favourite go-to summer sides.

A few years back, I learned about the grill basket and promptly acquired one. 

It's been put to good use around here.  Mostly for grilling up veggies. 

The method is simple and the ingredients can 
be as varied as you want them to be.

First, choose the types and amounts of veggies you will need.

Then, clean and chop those veggies up into big chunks and divide into freezer bags.

Last, pour in a good amount of Zesty Italian Dressing and

let marinate in the fridge for several hours or overnight.

Don't forget to place the bag(s) into a casserole dish to catch any potential leaks.

Turn at least four times during the marinating process ~ the more, the better.

The next day, fire up your BBQ, place the empty grill basket 

on the rack, and let it get smokin' hot.  

Drain excess dressing off your veggies and dump into the grill basket.

Be careful.  The oil in the dressing might cause splatters and flares.

Reduce heat to medium, and stir frequently to get an evenly cooked batch of veggies.

Close the lid of the BBQ between stirrings in order to allow 

the veggies to cook more thoroughly and give them a smoky flavour.

This particular batch served the five of us generously.

There were enough for seconds all around.

This is what I used ~ one large red onion,

a big handful of asparagus, two large red bell peppers,

1/2 lb mushrooms, and one medium head of cauliflower.

The veggies were divided up between two freezer bags

and a full bottle (475 ml) of dressing was needed for the two bags.

Do you have a grill basket?

If so, what do you cook in it? 

Happy Grilling!

With Love, Camille

Perfect Popovers ~ Every Time

Are you familiar with popovers or 
Yorkshire pudding (as they are known in England)?

These little beauties are a *must have* 
when you serve roast beef dinner with gravy.

Oh. Dear. Me.  They are wonderful!

But, they have a reputation of being difficult to make.

After all, they are not to be flat, but, light and hollow.

It can be a little tricky to achieve the elusive perfect popover.
I speak from experience.  Flat, dense popovers are in my culinary history.

Has that ever happened to you??

Well, no more.

I am here to tell you that it really isn't difficult.  Really.

Popovers are easy when you know the tricks of the trade.

Wanna know the secrets?

Here's my recipe for perfect popovers ~ every time!

Original recipe may be found here.  This cookbook is where my recipe comes from.
Tricks of the trade from my sweet Mum-in-Love years ago.

What you need:

Neutral tasting oil for pans (I like grapeseed)
4 large eggs, beaten
2 cups milk
2 Tbsp cooking oil (grapeseed or olive)
2 cups all purpose unbleached white flour
1/2 tsp sea salt

What you do:

Drizzle 1 to 2 tsp oil into the bottom of each muffin cup in a metal muffin pan.
Place your pan into preheated 400 degree F oven for about ten minutes.
Meanwhile, in a large glass mixing bowl, whisk together the eggs, oil, and milk.
Whisk in the flour and sea salt until smooth.  Small lumps are fine.

Remove your preheated pan from the oven and immediately pour in the batter.
It should sizzle...that's how you know your pan is hot enough.
Divide batter evenly between 12 muffin cups.
Return to 400 degree oven and set timer for 40 minutes.

The popovers will puff up beautifully and turn a golden brown.
As soon as you remove them from the oven, poke with a fork to let steam escape
and twist in the pan to allow air to circulate underneath (as shown above).

Here are the rules for perfect popovers every single time.

Rule number one ~ Your oven must be HOT before you put these lovelies in to bake.

Rule number two ~ Your pan must be well-oiled (about 2 tsp per muffin cup) 
and preheated in that HOT oven before the batter goes into them. 
Preheat for at least 10 minutes until the oil is smoking.

Rule number three ~ While the preheating is going on, mix up your batter.
A wire whisk will do...just mix by hand until smooth.

Rule number four ~ Pour the batter into the muffin tins quickly.
The batter should sizzle since the pan is so hot.

Rule number five ~ Return pan to oven immediately and bake.
And, that's it!  Easy peasy.  

So, next time you make a roast beef dinner, whip up a batch
of popovers to serve along with the meat and potatoes.  Be sure to have gravy.
Your family (and guests) will appreciate your efforts.  I am sure of it.

Any questions?  Do you have any other tricks to add to this list?
Please let me know if you give them a try.
It would be lovely to hear how they turn out for you.

Many Blessings,
Camille

Homemade Curry Powder

Curry powder is a combination of a variety of spices.

A few years ago, I came across a recipe for homemade,

and, oh, is it ever good!  I never purchase the premixed powder these days.

If I run out, I just whip up a batch.  It's as easy as one-two-three.

Every recipe that calls for curry powder is enhanced by this stuff.  

Give it a try and see if it isn't so!
Original recipe found in Lucy's Cookbook.

4 tsp ground cumin
4 tsp ground coriander
4 tsp ground turmeric
1 tsp ground cinnamon
1/2 rounded tsp ground nutmeg
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 rounded tsp ground cloves
1/2 rounded tsp ground cardamom

Stir together and store in a glass jar tightly closed.

Use in any recipe that calls for curry powder.  Enjoy!

Many Blessings, 

Camille

Those Humble Beans

Those humble beans ~ they really are a great thing.

I've been working on my food budget, and meal planning with a vengeance.
That's where beans come in in a big way.  I like to include meatless meals
and beans fit the bill perfectly.  They fill up the hungry tummies nicely. 

They are inexpensive, and, if properly prepared, healthy for you.

A win-win in my books.

I've discovered that the bulk foods manager

at my local grocery store will order in whatever I ask for

in the 25 lb bag size and sell it to me for less than

half what I would have paid for it in the bulk section.

Another win-win ~ Yippee...yahoo!  :)

Now, how to prepare all those lovely beans?

25 lbs of dried beans translates into approximately 150 cups

of cooked beans.  Isn't that a crazy thought?  That works out to
approximately 25 cents per cup of cooked organic black beans.

From the dried form, you need to sort through and pick out any rocks 

and shrivelled beans and discard. Then, rinse the beans by putting them into

a large stock pot.  Fill it with water and swish and pour the water off. 

 Do this a few times until the water is no longer dirty.

Next, put fresh water in your pot to cover the beans by several inches. 

 Pour about 1/4 cup of apple cider vinegar into the pot and set it on high heat. 

 Bring the water to a bare simmer and shut the heat off. 

 Cover the pot and let sit for about 12 hours.

Drain, rinse and repeat the above step.

After 12 more hours of soaking time (for a total of 24 hours),

drain and rinse the beans. Cover with fresh water.  Do not use vinegar. 

 Bring to a boil and skim off foam.  Reduce heat and simmer, 

partially covered, for about 1.5 to 2 hours. 

 Test your beans for doneness (taste test) 
every so often to be sure they are cooked. 

 Salt added to the cooking water will not allow your beans to soften. 

Do not add salt until thoroughly cooked.

Drain, rinse, and freeze your beans in recipe-sized portions.
I find many of my recipes call for six cups of cooked beans.
So, most of my bags of beans in the freezer are for that amount.
If you need less, freeze less.  It's always helpful to label the bags
so you know what's in them ~ the item and amount of it.

What about you?  Have you ventured into the world of dried beans and lentils?  
It just requires a little advance preparation to put them to use.
They really aren't as scary as they might seem.

Happy Homemaking!

With Love, Camille

Yummy Coleslaw

Are you a coleslaw person?  If not, prepare to become one.

This salad will change everything.  Promise.

I could make a meal out of this stuff!

(In fact, I think I have.)  Oh YUM!

Grab your biggest bowl (I use a stainless steel mixing bowl),

and gather your ingredients and a cutting board so you can

start chopping and shredding.  Hurry.  I'll wait.

You ready?  Good.  Here's what you'll need:

1 medium head green cabbage, shredded 

2 organic red coloured apples, cut into small chunks

2 carrots, peeled and shredded

1/4 cup green onion, chopped

1/2 cup dried cranberries or raisins

Chop, shred and dice and throw into that large bowl.

And, for the dressing:

1 1/4 cup Mayonnaise

1/3 cup Sugar (add a little more if you like)

1/4 cup white wine vinegar

1/4 tsp each celery seed, pepper, and sea salt

Whisk together until smooth and creamy.

In case you have never done it before, 
here's how to shred a fresh head of cabbage.
A photo tutorial ~ just what you wanted, right?  :)



 Remove outer layers of leaves to get to the fresh ones.

Then, cut off the bottom stem.

Cut cabbage down the middle and then into quarters. 

Cut the core off the end of each quarter.

 Shred by slicing thinly across the grain.

See?  Easy peasy.  Nothing to it.

Mix everything together thoroughly and taste to see if anything needs to be adjusted.
I often will add more of the spices and vinegar.  Store in fridge until ready to serve.

This salad should have a little time to marinate prior to serving.

It's yummy served up with a BBQ on a hot summer day.

Is it warming up where you are?  
The last few days have felt quite summery here.
Emma and her brothers have already gone
swimming in the outdoor pool.

It's time to dig out the warm weather clothes and fire up the BBQ.

That is, until next week when it likely will rain rain rain.  And, rain!  :)

Ah, well, that's how it is here on the West Coast of Canada.
It's a trade off for all the lush green we enjoy most of the year.

What are your favourite summer foods?  Please do tell.
We all would enjoy some inspiration for the hot days ahead.

Hugs to you all!

Camille

**This recipe originally was shared with me by my sweet friend, E ~

It's since undergone a little tweaking to make it mine.

Easy Drop Cheese Biscuits

Cheese biscuits are an easy (and yummy)

side to go with soup or stew.

So quick to whip up.  No counter to clean.

Less than 20 minutes from start to finish.

How can you go wrong?

Originally found in a Company's Coming Cookbook ~

Altered and adjusted by moi. 

2 cups All Purpose Flour

1 Tbsp Sugar (I use organic dehydrated cane juice)

4 tsp Baking Powder

1/4 tsp Sea Salt

2 cups Medium Cheddar Cheese ~ shredded

2 Tbsp Olive Oil

1 cup Whole Milk (or any milk you like)

Measure all dry ingredients and cheese into large bowl.

Mix together well and pour the olive oil and milk in at once.

Stir quickly to incorporate the wet ingredients into the

dry ingredients until just moistened.  Don't over mix!

Drop by heaping soup spoonfuls onto parchment lined cookie sheet.

Bake at 425 degrees F for 12 to 14 minutes.

They will be lightly golden on the edges when they are done.

Makes 11 or 12 large biscuits.

Happy Baking!

Many Blessings, Camille

Easy (and Yummy) Quinoa Salad ~ THM Compliant

This Quinoa Salad is simple.  Easy.  Yummy.

And, it fits into the Trim Healthy Mama eating plan.
Better and better.

I make a batch of this and we eat it for lunch.

Everyone approves.  Even my teen boys.  Win win.

We've also had this as a side dish at dinner along with a protein.
Whatever way you choose to serve it, it will be a hit.  Promise.

~ Quinoa Salad ~

Adapted from Trim Healthy Mama

2 cups Quinoa cooked in 4 cups water

1 long English cucumber, diced ~ skin on

2/3 lb (300 grams) grape tomatoes ~ halved

6 to 8 green onions ~ chopped

1/2 cup freshly squeezed lemon juice (I like Meyer lemons)**
**If using regular lemons, you might like to begin with 1/3 cup ~
Add in more if it's not tangy enough...this is a taste as you make it salad :)

1/4 to 1/3 cup Extra Virgin Olive Oil

Freshly ground black pepper and 

Himalayan pink rock salt (or sea salt) to taste  

Cook the Quinoa in the water ~ Bring to boil over high heat.

Reduce heat and simmer with lid slightly ajar for 15 minutes.

Remove from heat and set aside for 15 minutes with lid on.

Remove to a large bowl and refrigerate until cold.

(I often do this step the night before I want to make this salad).

Once the Quinoa is cold, put it into large mixing bowl.

Toss in the veggies, the lemon juice, and the oil.

Mix well.  Season with salt and pepper to taste.

Chill and serve.  Or, just serve!

It does benefit from sitting the fridge awhile to allow

the flavours to mingle.  It's especially good the next day

if you can make it last that long.  In our home, that's rare.  
However, it is a HUGE salad ~ so, it may still be around.  Enjoy!

Blessings,
Camille

**This is THM compliant ~ S Helper Category 

Hot Fudge Sauce

Easy to make.  Yummy to eat.
Never ever need to buy
ready made again!

What are you waiting for?
This sauce will work well on any ice cream ~
I'm sure of it.  Actually...I know it.

First hand.

Here is the recipe ~

As found in the Tenth Edition of the

"Better Homes and Gardens New Cook Book"

For your convenience

(not to mention your eyes)

the ingredients are listed below.

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

2/3 cup evaporated milk (5 oz can)

In small heavy saucepan

melt chocolate pieces and butter

over low heat.

Add sugar and gradually stir

in the milk.

Boil gently over low heat for

about 8 minutes ~ stir often.

Remove from heat and serve

warm over ice cream.

Makes about 1 & 1/2 cups

of pure yumminess.

Store leftovers in the fridge.

And try not to eat it

by the spoonful!

Don't say I didn't warn you.

Enjoy!

Camille

A Christmas Eve Tradition

Every Christmas Eve we have dinner by the fire.
Ever since the children were little.
It began with just Devon Cream Tea on the menu.

And now...it includes all this!!

As the children grew there was a need for more
and more and MORE food!
We do a full-blown appies spread.  It's dinner.

What's on the menu?

Layer Dip for Nacho Chips.
(Recipe to follow)
Red Pepper Jelly on a brick of Cream Cheese
served with Rice Crackers.

Store-bought Sausage Rolls with Dijon Mustard.
Mandarin Oranges.  Hot Apple Cider.
And of course...Devon Cream Tea!
(See recipe below)

~ Gina's Layer Dip ~

8oz Pkg Cream Cheese (softened)
1/2 Cup Sour Cream
Mix together and spread into
a 9" glass pie dish.

Spread a layer of salsa over this.
Sprinkle with grated Cheddar.
Chop some green onions and tomatoes
and sprinkle over the cheese layer.
Keep refrigerated until ready to serve.
Serve with Unseasoned Nacho Chips.

SO easy and SO good!

~ Devon Cream Tea ~

Purchase some REAL Devon Cream.
Straight from England.  Click Here to view the brand I buy.

U.N.B.E.L.I.E.V.E.A.B.L.E.
Really...it is actually SCARY how good it is! :)

Once you have some of the good stuff on hand,
you just need to whip up a batch of Rich Scones.

Recipe taken from Company's Coming
"Muffins and More" by Jean Pare (a Canadian!).

~ Rich Scones ~

2 Cups All purpose Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Butter, cold
1 Egg
2/3 Cup Milk

Mix together all dry ingredients in a large bowl.
Cut in butter until crumbly.
Mix together egg and milk in small bowl.
Stir wet ingredients into flour mixture and mix quickly with a fork.
Pat into a rectangle on your counter.
Be careful to not over-mix!
Cut into triangles or circles.
Place on a parchment-lined cookie sheet.
Bake at 425 degrees F for about 15 minutes until golden.

Cool on cooling racks.

Once cooled, serve your split open scone
with the cream and some fresh strawberry preserves on top.
And be prepared...this may become a new tradition!

What special family traditions
do you revisit each year at Christmas-time?
Please share in the comments of this post.
I would love to read about them!

Many Christmas Blessings
to each and every one of you!
With Love,
Camille

Oven Baked Hash Browned Potatoes

Jennifer Jo and I seem to have similar taste buds.
I like her recipes.  And this was no exception.

And...it's EASY!

And...MULTIPLY-ABLE.
(Is that a word?)

You can make these for a few or for many.

It all depends on how many potatoes you begin with.

Oh YUM!!

Head on over to Jennifer Jo's

for her recipe for these fabulous

Oven-Baked Hash Browns!

You won't be sorry you did.

Your family will thank you.

The End.

Blessings,

Camille

Esther's Greek Salad

My friend Esther has shared a number of recipes
with me over the years.

This Greek Salad is one of my favourites.
It's simple and....Y.U.M.M.Y.
Thanks for sharing Esther!

~ Esther's Greek Salad ~

(Slightly altered)

One Large Head Romaine ~ Cleaned and torn

One Long English Cucumber ~ Chopped coarsely

Two Large Tomatoes ~ Chopped coarsely

One Small Red Onion ~ Chopped

Four Green Onions ~ Chopped

One Small Tin Olives ~ Drained

Half Pound Feta ~ Crumbled

Put all salad ingredients into large bowl.

~ Dressing Ingredients ~

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1 tsp Dried Marjoram

(Substitute Oregano if preferred)

1 tsp Sea Salt

1/8 tsp Freshly Ground Black Pepper

Mix up the dressing, toss with greens and serve.

(I reserve the Feta and top individual portions with it).

Enjoy!

Camille

*Update 2016*

This is my new favourite dressing...altered from this recipe.

3/4 cup Olive Oil

1 cup Red Wine Vinegar

1 clove Garlic, minced

2 tsp dried Oregano 

2 tsp dried Basil

1 tsp freshly ground Black Pepper

1 tsp freshly ground Himalayan Pink Salt

1 and 1/2 tsp Onion Powder

1 and 1/2 tsp Dijon Mustard

1 and 1/2 tsp liquid Honey

**To make this SCD Compliant,

just substitute Freshly Grated Parmesan for the Feta.

Simply Guacamole!

Super Easy!
So. Good. For. You.
Y.U.M.M.Y.

Simply Guacamole.
(Gwa-ka-moe-lee)


I use three or four ripe avocadoes.
(They are ripe when dark in colour
and slightly soft).

Wash the skin and slice length-wise
through to the pit.
Split in half and remove the pit
with the tip of your knife.

Scoop out the flesh with a spoon.
Mash with a fork.
Add in the juice of one lemon.
A splash or two of Hot Sauce.
And a shake of garlic powder.


Mix together.
Taste and adjust seasonings.
Chill and serve.
Enjoy! :)

Dressing Up the Lentils

I have never been excited about lentils.
They have never been interesting to me.
Never, that is...
until now.

A trusted source for recipes is a wonderful thing.
I am fortunate enough to have a few.
This came from one of them ~
I have not been disappointed with her recipes yet.

I was prepared to be disappointed this time ~
After all, we are talking about lentils!

BUT I wasn't.
None of us were.
We all liked them ~
A LOT!

One thing to mention ~
We had them the first time with brown rice and
a lovely green salad on the side.
You could go back and forth between the flavours.
The meal was a HIT!
Everyone had seconds.
As it should be...
the sign of success.

The second time around, a HUGE pile of rice and lentils
was dished out to each guest around the table ~
without the salad on the side for balance.
The salad had been enjoyed as the first course.

The second course completely lost its shine ~
as you might imagine.
These lentils
sparkle brightest as a side dish.
In that supporting role,
you will find it difficult to resist a second serving.
Really, it's true!

Lesson learned *the hard way* ~
Do NOT serve these lentils in a HUGE mound unaccompanied.
BUT DO serve them...you won't be sorry you did!

I do hope you try them out...
with a lovely green salad on the side! ;-)


Sweet and Sour Lentils ~

Click on the name above,
and you will find the post with the recipe in it.
Entertainment awaits...she always entertains while talking about food.
Read through, or just skip right to the bottom of the post,
and there you will find what it is you are looking for.
I think you will agree...they are worth the hunt! :)

I made them exactly as stated, but for the following few adjustments ~
I soaked the lentils prior to cooking,
I used dehydrated cane juice instead of brown sugar,
and I also used organic apple juice.

The recipe, as is,
would feed about four *normally*...maybe more?
I made double.

Any questions?
They really are super easy...and delish!
ENJOY!

Sweet Potato Casserole

Here's a YUMMY casserole to make for
Thanksgiving or Christmas Dinner.
You could also make it "just because" ~
Your family will feel SO loved!

Click on this link to find the recipe.

Enjoy!