So Far Behind!

I think we are past the point where we can catch up with everything, so this will be a quick post listing new recipes we have made for this years challenge.

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Number 20, sauerkraut

Number 21, Sauerkraut, ham and potato  casserole

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Number 22, honey chicken fajitas

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Number 23, Shrimp in peanut sauce with zucchini noodles

Number 24, zucchini mushroom lasagne

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Number 25, zucchini blossom and ricotta cheese frittata

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Number 26, Slow cooker pumpkin and mushroom vegetarian lasagne

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Number 27, peach galette

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Number 28, S’mores brownies

Phew! I think we are back on track and back into a routine starting this week. We will be catching up with everyone’s blogs during the week.

Cheryl and Becky

 

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So much to do!

The last 5-6 weeks have been very busy. We have cooked but I haven’t had time to write up the recipes. We’ve also been on a road trip to Thunder Bay, which was wonderful. 

Sault Ste. Marie

Down a nickel mine, Sudbury 

The Big Nickel, Sudbury 

Roberta Bondar park, Sault Ste. Marie 

Misty morning north of Sault Ste. Marie 

The Big Goose at Wawa

Terry Fox Memorial, Thunder Bay 

Thunder Bay

Lake Superior, Thunder Bay

Kakabeca Falls


Kakabeca Falls

Hope you are all having a great summer!

Cheryl and Becky 

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Summer Soup


Our garden is finally producing some food after a very slow start, so we used some of our garden stash to make Squash Blossom Soup from “Pati’s Mexican Table” by Pati Jinich. We call them zucchini and the English call them courgettes, but whatever you call them, in the right conditions the plants can provide large amounts of fresh food. Typically, the flowers rot overnight, but this year we have been able to pick some in good condition. We have never cooked with them before and we probably have never eaten them before, so this recipe is perfect for number 19 of our challenge. 


Chop an onion and fry for 5 minutes. Wash, drain and chop 4 cups zucchini blossom. We had less than a quarter of that. Add to the onion and cook for a couple of minutes. Season. Transfer to a bowl. 


Char and peel a poblano pepper. Remove stem and seeds and cut into strips or chop. Fry in a little butter. Add 2 cups (325g) chopped zucchini and 1 cup corn. 


Now add 2 cups stock, bring to a boil and simmer for 10 minutes. Meanwhile, purée half the onion and blossom with 125 ml milk. Add to the stock with the remaining onion and blossom. We let ours cool down a little before serving with fresh whole wheat bread. 


We both loved it! Who knew flowers could be so good?

Cheryl and Becky

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Slow and Steady 

We’re changing pace for the next two recipes. We found this wonderful slow cooker recipe book by Ricardo called “Slower is Better”. We can use our slow cooker in the basement which stops the house heating up. Plug in two or three and you have a complete meal ready when you get home, plus some extra for the freezer. 


First we made Lentil and Mushroom Spaghetti Sauce. Slice 1 onion, chop 1lb mushrooms and 2 cloves of garlic and fry in olive oil. Chop 2 carrots and 2 stalks celery. Put the fried mushroom mixture into the slow cooker with the carrots and celery, 1 cup (210g) brown lentils, 5 cups (1.25 litres) tomato sauce and 1 cup (250 ml) vegetable stock. Season. Turn on low for 6 hours. 


We had this with pasta and it was very good. We were able to preserve the remaining sauce in jars instead of freezing. 

Today Becky was at her new art program, so I decided to make Breakfast Potatoes. Cut up 3 lbs/1.4 kg unpeeled red potatoes into 2 inch chunks and put them in the slow cooker. Pour 3 tbsp melted butter over them. Sprinkle with 1 tsp paprika, 1 tsp chili power, 1 tsp dried oregano and 1/2 tsp onion powder. Stir and turn to low for 8 hours. We only had 1 lb potatoes and used garlic powder and paprika. They cooked in about 4 hours so I just switched to ‘warm’ setting. 


We just had to heat up the spaghetti sauce and dinner was ready. 


We enjoyed a hearty meal with very little effort and kept the house cool. There’s a recipe for an omelette to go with the potatoes, which looks really good and there’s also a recipe for scalloped potatoes which is going on our list of recipes to try. 

Becky started an art program 2 days a week and is loving it.  So far she has brought home a beautiful bookmark for me…


…and a planter for her room. 


We hope you are all having a good week. 

Cheryl and Becky 

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Breakfast Burrito 

Yet another Matt Basile recipe for recipe #16. We adapted it because we were not about to slow roast 3kg beef brisket. Use whatever barbecue flavour protein you have; we used pulled pork. 


Fry chopped onion and green pepper in olive oil. Cook corn. Scramble 1 egg per person. Ready? Load tortillas with cooked rice, grated cheese, baked beans, onion and pepper, corn and BBQ meat. Roll up tuning the sides in. Fry the burritos for 2 minutes each side. 


These were so good! We had them for dinner instead of breakfast, because we don’t eat a cooked breakfast. 

We are having a busy July but we hope to catch up with posts this week. 

Cheryl and Becky 

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Canada 150

We went to see the tall ships sail into Hamilton Harbour yesterday, as part of the Canada 150 celebration. 

Fully rigged 

Keeping cool in the shade 

A flyover by a Lancaster and a B-25

Today’s rainy celebration in Mississauga 

We got to see Matt Basile and order from his food truck, Fidel Gastro! We were so messy! We only had 6 napkins and that wasn’t enough. We should have worn gloves…

Happy Canada Day 🇨🇦🎉


From Cheryl and Becky x

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Spicy Roasted Cauliflower 

The big birthday bash, Canada 150, is coming up this weekend, so you might be looking for some snack ideas. Recipe number 15 is another Matt Basile recipe from “Street Food Diaries”. Spicy Roasted Cauliflower with dip. I love cauliflower and I love finding new recipes for this underused vegetable. 

Break a cauliflower into florets and brush with sriracha sauce. We had some buffalo hot sauce made up and used that. 


Drizzle with olive oil and add Thai chilies if you feel the need for more heat. Bake at 450F/230C for 25 minutes. Ours took longer. At this point, Matt sprinkles the cauliflower with cayenne pepper and dried chilies. What!? Then broil/grill for 5 minutes. Watch closely as it burns very quickly. 

We used sour cream and grated cucumber for the dip. Matt uses yogurt and adds cucumber, garlic and mint. I think tzatziki sauce would be good here too. Now dig in!

Becky and I polished these off in 5 minutes!! Hot. Good. It’s like eating chicken wings without all the bad stuff. I think we are going to try these on the BBQ this weekend. 

Happy Canada Day! 🇨🇦

Cheryl and Becky 

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