Another One...

You know we like ice cream, right?
  No?  Well...just click here for proof.  It's a problem.

The last time I posted a no-cook chocolate ice cream,

 I had no idea that it could be improved upon.  

But, it has.  In my opinion, at least.
 So, here's another one for you.  From my heart.

Unfortunately, I now have this recipe memorised.

It's extra convenient.  Within 15 minutes we can go from

idea to table with this stuff.  It truly is a frightening proposition.

But, a good one.  No one argues when this is in their bowl.

What you need:

2 1/2 cups heavy cream (whipping cream, unwhipped)

1 cup unsweetened vanilla almond milk      

1/2 cup granulated sugar (I use evaporated cane juice)

1/4 cup dutch processed cocoa

1 Tbsp pure vanilla extract

1/8 tsp ground pink Himalayan rock salt (or sea salt)

What you do:

Whisk together until sugar and cocoa are dissolved.

Pour into ice cream maker and churn until thickened.

In my ice cream maker, this takes 15 to 20 minutes.

  
Serve immediately for soft-serve ice cream.

Or, freeze for several hours for firmer ice cream. 
Either way, it's a hit.  Easy and delicious.  What could be better?

Happy Summering!

      With Love, Camille       

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

Our Summer Eats

For the summer,  I've put together a simple food plan.

Month-at-a-time meal planning is something I love.

It just doesn't happen every single month.

Confession.  It actually hasn't happened around here for the last few.
It seems I'm always confessing about these things.
Well, it is what it is.  And, this should put all that right.

Summer always is a little trickier (in my books) since everything has

to be quick and easy and not create any more heat in the house than necessary.
At least, that's my summer meal plan motto.

We don't have air conditioning.  We don't need it.  That is,

for most of the year we don't.  However, for a few weeks in the height of summer,
it would be nice.  Actually, in the last few days, it would have been nice.

But, it won't happen.  Not in this house.

So, simple, quickly put together, and non-heat producing meals are best.

I formulated this plan on one of our recent hot-in-my-estimation days.  80 degrees.
Don't laugh.  It was 80 degrees outside as well as in.  Too hot for me.
The fan was strategically positioned and aimed in my direction.

Under those conditions, this is what I came up with.
It's my plan for the summer that seems to already have arrived.
In full force.  Good thing I'm prepared.  :)

Rather than make a day by day plan, this list has more than
three weeks' worth of meal ideas which can be rotated as necessary.
Along the way, I might throw something extra into the mix.
(Some of your ideas, perhaps?  Yes, please.)
My hope is that this will be enough to keep us going all summer long.

Auto-pilot and ease of operation are my goals
for meal preparation when the temperatures rise.  In order for that to happen,
I need to have a plan in place.  In my experience, anyway.
Oh, and stick that plan to the fridge.  And, implement it.  Yes, those things, too.

Welcome summer ~ I'm ready for you!

Dinner Ideas:

1.  African Dish
2.  Idaho Tacos
3.  Chicken Wraps
4.  Burgers (or from a box) on the grill
5.  Skillet Dinner
6.  Salmon on the grill
7.  Chicken on the grill
8.  Salmon Salad
9.  Pasta Primavera
10.  Black Beans and Rice
11.  Eggs and Beans on toast
12.  Refried Beans and Rice
13.  Farmer's Breakfast
14.  Steaks (from the half cow) on the grill
15.  Stir Fry something or other
16.  Crock Pot Roast Beef (from the half cow)
17.  Whole Chicken in the crock pot
18.  Taco Salad or Tacos
19.  Sloppy Joe's
20.  Mexican Salad
21.  Janine's Indian Chicken
22.  Hobo Beans
23.  Pulled Chicken in the crock pot
24.  Shish Kebabs

Lunch Ideas:

1.  Salmon sandwiches
2.  Grilled Cheese sandwiches
3.  Tuna sandwiches
4.  Egg Salad sandwiches
5.  Ham sandwiches
6.  Refried beans, Salsa, and Cheese on toast
7.  Pizza Buns
8.  Mini Pizzas
9.  Toasted Tomato sandwiches

Sides:

1. Potato Salad
2.  Grilled Veggies
3.  Greek Salad
4.  Quinoa Salad
5.  Coleslaw
6.  Broccoli Salad
7.  Caesar Salad
8.  Veggies and Dip
9.  Pasta Salad

There you have it.  Our summer eats.
Anything to add to the list?  Any tips or tricks?
I'd love to hear how you handle meal prep in the heat of summer.
Please share.  I'm all ears.  Tell me everything.  :)

Happy Summer-ing.
With Love, Camille

No Cook Chocolate Ice Cream

This stuff is a little dangerous.

Why?  Because you can go from idea to 

bowl in less than 30 minutes.  Scary, right?

Oh well.  Throw caution to the wind.  Exercise tomorrow.

My sister shared this recipe with me.

I tweaked it just a little.

1/2 cup unsweetened cocoa powder

1/3 cup granulated sugar

1/4 cup firmly packed golden brown sugar

3/4 cup whole milk

1 3/4 cups heavy cream

2 tsp pure vanilla extract

Whisk together all the ingredients in a bowl until dissolved.

Churn in your ice cream maker for approximately 20 minutes.

Serve immediately to four or five very happy people.

Happy Tuesday Y'all!

With love, Camille 

Happy Lunching!

It's Monday ~ but, y'all know that already.  Okay ~ let's talk lunch.
Is it just me, or does lunch time sneak up on you, too?
Without fail, it seems to catch me off guard more often than not.

I have been making dinner plans for a month at a time.

Breakfast is easy ~ frequently, it will be a variation on oatmeal, or eggs with toast.

But, lunch ~ it can be a little trickier.  I like having a few ideas up my sleeve.

We home educate, so there are hungry people to feed all day long.

There are no bag lunches to prepare, but, lunch is required nonetheless.

Enter leftovers ~ love 'em.  And, simple meals ~ love 'em, too.

This is one of those simple ideas.  Oh yum!

This is where I got the recipe.

It's flexible and easy as anything.

A big hit all around.  Woohoo!

What are your favourites for lunch?

Please share ~ fresh ideas are always a good thing.

Yes, a very good thing.  Especially on a Monday.  :)

Happy Lunching!

With Love, Camille

Well Worth the Effort

My sister and I share food ideas and like to sample

each other's wares.  This past visit was no exception to the rule.

This ice cream was one food idea I brought home with me.

Along with the recipe book it was found in ~ thank you, Janine!  :)

~ Toasted Coconut Ice Cream ~

Altered slightly from the recipe as found in

"Sweet Cream and Sugar Cones" 

by Kris Hoogerhyde, Anne Walker and Dabney Gough

This is a cooked ice cream.  The base must be set in the fridge
to cool for at least a couple of hours prior to churning.
It is a little fussy, but, well worth the effort.

~ What you need ~

1 cup unsweetened shredded dried coconut
1/2 cup sweetened dried shredded coconut
2 cups whipping cream (unwhipped)
1 1/4 cups whole milk
3/4 cup sugar, divided (I use evaporated cane juice)
1/4 tsp sea salt
5 large egg yolks

~ What you do ~

Toast both types of coconut separately in a skillet and set aside.
I found that 250 degrees F was the right temperature to toast it at.
Be sure to stir constantly and remove from the pan as soon as it's done.
Toasting the coconut will only take a few minutes ~ be careful...it burns easily.

Infuse the milk and cream with the 1 cup of unsweetened 
toasted coconut by using the following method.
Bring the cream, milk, salt, and half the sugar (6 Tbsp) to a simmer in a heavy pan.
Stir in the unsweetened coconut.  Return to a bare simmer and remove from heat.
Cover the pan and set aside to infuse for approximately 30 minutes.

Once the 30 minutes is up, strain the milk mixture 
through a fine mesh sieve into a clean bowl.
The goal is to remove all the liquid from the coconut meat.
Press the coconut with the back of a spoon to accomplish this.
Discard the coconut meat ~ yes, really!  It's tasteless.  :)
Clean the pan and pour the infused cream mixture back into it.

In a medium heat proof bowl, whisk the egg yolks 

with the remaining 6 Tbsp of sugar (the other half of the 3/4 cup).

Bring the infused cream (in your pan) to a simmer over medium-high heat.

Reduce heat to medium and carefully add half a cup of the hot cream

mixture to the yolks and sugar in the bowl.  Whisk briskly while you do this step.

Keep adding the hot cream half a cup at a time to temper the yolks.

Repeat this step for a total of three times.

Keep the cream mixture on medium heat and whisk it in the pan

as you add in the tempered egg yolks in a slow and steady stream.

Keep whisking until all the yolks are incorporated into the pan of cream.  

Whisk constantly while you heat the custard to 180 degrees F.

I use a thermometer to be sure the correct temperature has been reached.

As soon as the custard reaches 180 degrees, pour through a clean mesh sieve

which has been set over a clean glass bowl.  Whisk as it cools.  

Cover with plastic wrap and set in the fridge to cool completely.

Cool a few hours or overnight.  The custard will thicken.

Churn in your ice cream maker according to manufacturer's directions.

Stir in the sweetened, toasted, shredded coconut in the last

couple minutes of churning.  Serve immediately for soft serve.

Or, transfer to a freezer container and freeze a few hours for firmer ice cream.

It's nearly impossible to make this last any longer than one day.

Go ahead...try to prove me wrong!  ;-)

Enjoy!  Love, Camille

To My People

To my people.  This is a true story.
It's a love story of sorts.  You'll understand why.
Especially if you make this cake.  And, taste it.  Dear me!

So, this is how it all came to be.
I flew out of this country and into the neighbouring one
for a quick trip with my girl to see my sister and her family.
We talk food when we are together.  We demo food.

This is where it gets good.

I hadn't long been inside the house (or the country), when I was told
that this cake would be on the menu at some point during our stay.
My sister reserved it for the day prior to our departure.
We had it for dessert that night and for breakfast the next morning.

(We are all grown up now, so...
dessert for breakfast is acceptable...right?)

Back to the cake.  It's a pound cake of sorts.  And, a bundt cake.
And, a berry cake.  And, a yogurt cake.  It truly is a-mazing!
Yesterday was a very hot day in our neck of the woods.
I turned the stove on to bake this.  But, it was worth it.  Absolutely.

Strawberry Yogurt Bundt Cake ~ with slight alterations.
Original recipe may be found by clicking here.

~ The Necessary Things ~

1 cup Butter ~ room temperature

2 cups granulated Sugar ~ I use evaporated cane juice

3 large Eggs ~ to be added one by one

3 to 4 Tbsp fresh squeezed Lemon Juice ~ I used Meyer lemons
(You will use 1 Tbsp for the cake and 2 to 3 Tbsp for the glaze)

Zest of one Lemon ~ use the small side of your grater for this

2 1/4 cup Flour plus another 1/4 cup Flour 
(The first portion goes into the cake batter and the 
second portion is used to coat the strawberries)

1/2 tsp Baking Soda and 1/2 tsp Sea Salt

1 cup plain Greek Yogurt ~ I used full fat, but 0% fat could be used

1 lb (500 g or 16 oz) fresh Strawberries ~ cleaned and diced

Icing Sugar (Powdered Sugar) to make the glaze

First things first.  Use a little butter and grease a ten inch bundt cake pan.
Then, dust a little flour inside.  Tap it on all sides to spread the flour.
Remove the excess by tipping upside-down over a garbage can and lightly tapping.
Preheat the oven to 375 F.  Once the cake gets placed into the oven,
the heat is reduced to 325 F.  Don't miss this!  :)

Zest your lemon and then squeeze it to get the juice you need.

You may need two lemons to get enough juice.

Clean and cut up your strawberries and set aside.

Sift together the first portion of flour (2 1/4 cups) with the
baking soda and sea salt.  Stir in the lemon zest and set aside.
Measure the greek yogurt into a small bowl and set aside.

Cream together the butter and sugar until light and fluffy.
(You will need some sort of mixer to help with this step.)
Add in the eggs one at a time and beat after each addition.
Stir in the 1 Tbsp of lemon juice.

Take the flour mixture and the greek yogurt and add
1/4 of the flour to the mixer and stir until just incorporated.
Then, add in 1/4 of the yogurt and stir.
Repeat these two steps until all the flour and yogurt are mixed in.

Now, stir the remaining 1/4 cup of flour into the strawberries 
and toss quickly to coat the berries.
Fold the berries and flour into the batter with a spatula.
Do not beat the batter at this point.  Treat it gently.

Scoop the batter into your prepared bundt pan and 
spread it evenly to the edges.
The oven has been preheated to 375 F ~ don't forget to reduce it for baking.
Bake at 325 F for 1 hour until a toothpick comes out from one
of the centre cracks of the cake.  I found this took 65 minutes.

Once cake is baked, set it in the pan on a wire rack to rest for 20 minutes.
Then, set your wire rack on top of the cake pan and turn it upside-down
to release the cake.  If it's stuck, use a knife to loosen it around the edges.
If your pan was greased and floured well, this should not be a problem.

Let cake cool completely before setting it on a cake plate and glazing it.
For the glaze, pour 2 to 3 Tbsp freshly squeezed lemon juice
into a bowl and whisk in enough icing sugar to make a pourable glaze.

If you want the glaze to soak into the cake, make it a little on the thin side.
If you want to make a drizzle pattern on the cake as you see in these
photos, make the glaze a little thicker.  Either way, it's fabulous!

Serve it up to some very fortunate people.
They will love you for it...promise.  :)

Happy Baking!
With Love, Camille

Yummy and Adjustable

Is it hot where you are?  It's rarely hot here.

However, in recent days we've been experiencing 

our version of a heat wave ~ we've hit the 90's!  ;-)

(C'mon, give us a little leeway on this one ~ 

we are not built for heat in these here parts.)

All that to say this ~ dinner that doesn't heat up the

house is imperative on days like these.

This, my friends, fits the bill perfectly.  Absolutely.

A couple of bonus features are that it's yummy and adjustable.

This dinner is quickly put together and fills up all the tummies.

Can't possibly get any better than that, can it?

There is a story behind this meal.  I probably won't get it right.

So, I won't even try.  Suffice it to say, I married into it.

Where exactly my Mum-in-love got the idea, I am not sure.

But, it is a hit and we all love it.

African Dish ~ courtesy of my precious Mum-in-love.
It's not really a recipe ~ more like a method.
Take this.  Chop that.  Throw it on.  That kind of method.
Hope it all makes sense.  Ready?  Here goes.

Chop up some toppings in bite sized chunks.
This is where anything goes.  Anything.
If you already like it, it will work.

I had separate bowls of chopped toppings galore for our feast.
There were bowls full of radishes, zucchini, green onions,
raisins, coconut, pecans, and tomatoes.
Go wild.  Get creative.  The sky is the limit.

Cook up a pot of rice and scramble fry some ground beef.

The beef benefits from some added spice ~

I used garlic powder and sea salt.  Simple, but tasty.

To serve, put a bed of rice on each plate.

Then, a scoop or two of meat goes on top of the rice.

Next, you let your guests build their own meal by adding

the toppings that appeal to them.  It's an individual thing.

Finally, pass the BBQ sauce.  It's the grande finale.

Pour on as much or as little as you like.  We happen to like lots.  

What is your favourite thing to make for dinner
on a hot, hot, hot day??  We all want to know.
Please tell all in the comments.  Pretty please?

Welcome Summer!

Many Blessings, Camille

My New Go-To

I have a new favourite around here.  

Credit for this idea goes to my sister-in-law.

Thank you, TJ for sharing!  :)

Perfect for summer grilling and easy hosting.

This Trader Joe's marinade is my new go-to for chicken.

I've also used it for white fish and it turned out yummy.

(Actually, I think anything done in this sauce would be yummy.)

Take a package of chicken tenderloins and lay them in a 9x13 glass dish.

Pour marinade over the meat until it's covered.

Tightly wrap with plastic and set in the fridge overnight.

When ready to grill, preheat BBQ on high heat.

Prepare an old jelly roll pan by lining the inside 

of it with a few layers of tin foil ~ seal it well.

(I have a dedicated grill pan ~ they do get ruined by the BBQ.)

Then, put a layer of parchment paper on top of the foil.

Scrunch up the sides of the foil so the sauce won't spill out.

Pour the chicken and sauce into the prepared pan.

Place pan on the BBQ and close the lid.

When the sauce begins to boil and the chicken begins to turn white

(approximately five minutes) turn each piece of chicken over

to allow for cooking on the other side.

Keep the lid of the BBQ open at this point and keep turning

the meat until thoroughly cooked.  YUM!

Happy Grilling!

With Love, Camille

Simple Perfection

I wasn't looking for another vanilla ice cream recipe.
This one just found me.  It really did.  :)

It's creamy and smooth.  Not too sweet.  Just a little bit tangy.
This ice cream is simple perfection.  It requires no egg yolks, 
no making of a custard and setting in the fridge to cure ~ no fuss.
No wait.  (Except for the initial mixing and the churning.)

Served up straight from the mixer, it's perfect.

~ Sour Cream Vanilla Ice Cream ~
Originally found here and adapted slightly by moi.

2 cups full fat sour cream
1 cup half and half cream
1/2 cup whipping cream (heavy cream, unwhipped)
1/2 cup + 2 Tbsp sugar (I use evaporated cane juice)
2 tsp freshly squeezed lemon juice (up to 1 Tbsp if you like it more lemony)
1 tsp vanilla extract (I use pure ~ you could use a little more)
Pinch of sea salt or Himalayan rock salt (ground)

Measure all ingredients into a mixing bowl.
Whisk together until smooth.
Churn in your ice cream maker until thickened.
Serve immediately with berries and cake or just by itself.
This ice cream is best used right away.  It shines as soft serve.
If you want to make it ahead, just pop it into the 
deep freeze for an hour or two to firm it up a bit.  Ideally, no longer.

Whichever way you serve it, you'll enjoy it.
I am sure of that.  :)

Welcome Summer!
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.

Hot Chocolate Ice Cream

Cayenne Pepper in chocolate ice cream?

What do you think?  Ever tried it before?

It's good.  Really good.

Now, if you ask the children, they will tell
you that their favourite chocolate ice cream is not this one.
But, I like it.  And, they eat it.  So, I'm not sure what to think.
Don't you think the proof is in the eating?  I do.  :)

This ice cream is of the no cook variety

and it churns up nicely.

If you serve it right away, it will be soft serve.

If you pop it into the deep freeze for a few hours,

it will harden up and be more scoop-able.  

Either way, it's yummy.

I used whole milk in this recipe.

When I made it, I didn't have almond extract in the house ~

So, I mixed it up without...it was very good.

Next time, I plan to have the extract on hand.

I also ventured slowly into the *hot* side of things and 

only used the smaller amount of cayenne ~

Next time, I will go with the full 1/2 tsp.

I think the cinnamon flavour came through a bit overpowering
since I used the smaller amount of the cayenne and none of the extract.
Next time, I will use the full amounts of everything.

Intrigued?  Ready to give it a try?  Click here!  

**Update ~ Since writing this post I made it again
with the extract and the larger amount of cayenne.
The verdict?  I think it's much better with the extract,
but, the cayenne was a bit overpowering.
I suppose this means I will have to make it one more time
with all the ingredients *corrected*, don't you think?
What a shame.  ;-)

Many Blessings,

Camille

Homemade Granola Bars

Homemade Granola Bars ~

Adapted from the recipe found at Lauren's Latest.

How fun is that?

These granola bars taste similar to the

Quaker Chewy variety ~ but, they're homemade.

Yes, they are sweet.

Yes, they are a treat.

No, they are not for breakfast.

But...oh...are they good! :)

On these HOT days of summer,

it is wonderful to have a treat to make

without having to turn the oven on!

Better and better.

I have a BIG jelly roll pan ~ 12" x 17" ~

If yours is not as big, you might want to make half the recipe.

I line mine with parchment paper ~

there is no need to grease the pan that way.

Here's what you will need ~

1/2 cup Butter

1/2 cup Liquid Honey

2/3 cup Brown Sugar

1 tsp Vanilla

4 1/2 cup Quick Cooking Oats

(Do Not use large flake oats for these!)

2 1/2 cup Rice Krispies Cereal

1/2 cup Mini Chocolate Chips for sprinkling on top

Here's what you do ~

In a heavy saucepan, bring the butter, honey,

and brown sugar to a boil.

Reduce heat and boil gently for two minutes ~ stir often.

Remove from heat and stir in the vanilla.

Measure the oats and cereal into a large mixing bowl.

Pour the hot sugar mixture over the dry ingredients.

Stir until thoroughly combined and all dry ingredients are moistened.

Press into your large pan (12"x17"), or two smaller ones ~

be sure to line them with parchment for easy removal of the bars.

Sprinkle chocolate chips evenly on top and press in a little.

Set aside to cool a little.

I like to cut mine at this point,

and then I put them in the fridge while

they are still in the pan, to cool completely.

If there are any left over,

they may be stored in the fridge,

or even the freezer.

Be forewarned...

they do not last long,

and they taste good frozen!

Enjoy!

Many Blessings,

Camille