My BFF Allison moved to Nunavut last Wednesday and so far she’s really enjoying herself but her daily adventures are chaotic and hilarious (particularly since it’s not happening to me).”After 8 years of unfulfilling jobs, and feeling a little stagnant, I decided it was time for a change and packed my bags, left Toronto and headed up North.”

Anywho, Mommy actually wrote her a lovely note but Allie is also new to the technology and I’m not sure she knows how to approve the comments yet (found the comment -it was on an archived post. Woops!) but I did coach her through posting YouTube videos … speaking of which, this is her on The Steven and Chris Show wearing red lipstick (doesn’t she look awesome):

A highly recommended reading to cheer your day: http://auroraboreallison.blogspot.com/

It is also tied to the slogan “Bread and Roses” originated in a poem of that name by James Oppenheim, published in The American Magazine in December 1911. It is commonly associated with a textile strike in Lawrence, Massachusetts during January-March 1912 over fair wages and dignified conditions.

We often forget the significance of a small gesture like baking a loaf of bread, a small bouquet of flowers, or popping a note in the mail to say thank you for being an inspiration and a mentor. Is there a woman in your life that you can recognize today?  Mine is my Mom and I’m off to call her - hope you have a happy day!

• 2 lb (900g) boneless skinless chicken thighs, cut into ½” pieces
• 1 can diced tomatoes including juice
• 3 cups butternut squash, cubed
• 2 medium green peppers, cut into ½” pieces
• 1 small onion, sliced and separated into rings
• 1 cup water
• 1 tsp ground cumin
• ½ tsp ground coriander
• salt and pepper to taste
• 2 Tbs minced fresh parsley for garnish

Directions

In a 5-qt. slow cooker, combine the ingredients (except parsley). Cover and cook on low for 6-7 hours or until chicken juices run clear. Sprinkle with parsley and pour over couscous or quinoa. Serves 5 or 6.

Nutrition Facts: 1 serving (1-1/2 cups) is 384 calories, 14 g fat (4 g saturated fat), 121 mg cholesterol, 867 mg sodium, 31 g carbohydrate, 7 g fiber, 37 g protein.

Cookies from a mix

I got two great baking mixes for Christmas this year: cookies and brownies. The one I did this week for tea and knitting with my sisters you just add 1 egg and 1/3 cup butter. Bake 5-10 min and you have delicious cinnamon-sugar cookies. Very happy!

I’m also learning to knit - I have become somewhat obsessed with 1950s and 60s knitted suits. Meaghan’s going to try and teach me; I crocheted a shell and will make a co-ordinating skirt and jacket. I’m excited

Cover of Canadian How to Knit

• up to 1 Tbs each: cumin, onion powder, garlic powder
• ½ t (or to taste) of one of these: red pepper flakes, chili powder and/or cayenne
• 1 tsp ground white pepper

Combine and store in closed container out of the sunlight. Makes about ¼ cup.

For dinner tonight, we’re having enchiladas. I thought the sauce was something fancy, but no.

1. 1:1 Tbs of flour and oil. Stir constantly to form a roux, then pour in a jar (4 cups) of chili sauce, tomato sauce (or tomato sauce diluted with chicken broth). Heat through (or for the latter cook down for about 45 minutes to thicken).
2. Scramble fry beef with onion, drain (or rinse with hot water). Add taco spices and ¼ cup water. Bring to a boil, stir and let the water evaporate - this will evenly distribute the spices. I was going to add green pepper as well, but just noticed it’s still sitting on the counter, so I’ll proclaim that as optional lol!
3. I rinsed a can of black beans and then microwaved them in a bowl with water for 2 minutes to soften. I then drained and mashed them.
4. I also cooked ½ cup of white rice, which I mixed with the beef.
5. Swirl a scoop of sauce on the bottom of your baking dish, then one-by-one, dip small tortillas into the sauce, place 1 Tbs of beans and 2 Tbs of the beef mixture. Top with shredded cheese (I used a mix of partly skimmed mozarella and low-fat cheddar). Roll it up and place it seam-side down.
6. Fill the pan and then top with remaining cheese and sauce. Bake at  350F for 20 min to heat through. Serve with sour cream (or plain yogurt).

While I write this, it’s in the oven and my husband is yelling a combination of instructions, bizzare sayings I’ve never heard, profanities and occasional primordial or nonsensical screams at the tv (so if you find any typos it’s because he scared the crap out of me) - Canada is playing the US for gold in hockey Unfortunately it’s in OT so we’ll be waiting to eat - I don’t want mess on my floor, but gosh it smells good.

Happy eating. Go Canada Go!

You must wonder what 300 calories looks like? A lot actually, and very filling, but it look drastically different when you’re eating out because of all the oils used in cooking. A blog I follow on SparkPeople created a really dramatic post demonstrating how much of an impact cooking for yourself vs eating out would really have using pictures. I recommend taking a look at their post »

1. Measure the amount of beans to cook. Garbanzo beans will roughly double in size after cooking - so if you need 2 cups of beans for your recipe measure only 1 cup of dried beans.
2. Place dry beans in a bowl that is large enough to allow for the beans to expand. Fill the bowl with water to at least 3 inches above the beans. Place in the refrigerator and let soak several hours or overnight. Alternatively, you can do the quick start method - boil the beans for 15 min and then let stand one hour, covered.
3. Drain beans in a colander. Place beans in a large stockpot and cover with fresh water to at least 3 inches above beans. Bring beans to a boil on the stove, then turn down heat to maintain a gentle simmer. Cook, stirring occasionally, until beans are thoroughly cooked but not mushy, about one hour. Drain.

Use as you would canned beans.

• ½ cup canola oil
• 2 onions, chopped
• 3 scallions, chopped (I omit these because they give me wicked indigestion)
• 1 small fresh red chile, seeded and finely chopped (or 1 tsp chile flakes)
• 3 skinless, boneless chicken thighs, chopped
• 1 tsp paprika
• 2¼ cups flour, less 1 Tbs
• 1 tsp baking powder
• 2 large eggs
• 1 Tbs lemon juice
• 1 Tbs lemon zest
• ½ cup each: sour cream and plain yogurt (or 1 cup of either)
• salt and pepper to taste

1. Heat ~1Tbs of oil over low heat and saute the onions, scallions and chile (if using). Stir constantly, about 3 min. Remove and set aside.
2. Add ~1Tbs more oil over medium heat and cook the chicken and paprika, about 5 min, stirring occasionally. Remove and set aside.
3. In large bowl, sift flour and baking powder. In a separate bowl, beat eggs, add remaining oil, yogurt & sour cream, lemon juice and zest. Mix well.
4. Add wet to dry mixture and stir in chicken and vegetables. Season with salt and freshly cracked pepper. Do no over stir the batter - being a little lumpy is okay.
5. Spray the muffin tin. Bake for 20 min at 375F, or until risen and golden (but I did 50 min in a loaf pan). You can serve these warm or cool.

Makes 12.

Banofee Pie

Kerry made this cake - similar to banana cream pie over butterscotch on a shortbread crust. Oh my! I had to eat my portion and Steve’s too (he’s allergic).

I can’t begin to tell you how lovely it is! It is also a very british concoction - of course. The crust tasted just like shortbread.

Invented at the Hungry Monk in 1972, Banoffi Pie (originally known as Banoffee Pie), is still as popular today as it was the first time it appeared on the menu. Below is the recipe Kerry made, based on  ‘The Deeper Secrets of the Hungry Monk’ in 1974 »

• shortcrust pastry (see below)
• 1.5 tins condensed milk (13.5 ounces each)
• 1.5 pounds firm bananas
• 375ml of double cream
• ½ tsp instant coffee
• 1 tsp sugar

1. Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
2. The secret of this delicious pudding lies in the condensed milk. Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 3 hours making sure that the pan does not boil dry (see CAUTION below).
3. Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.
4. Whip the cream with the instant coffee and sugar until thick and smooth.
5. Now spread the toffee over the base of the flan. Peel and halve the bananas lenghtways and lay them on the toffee. Finally spoon or pipe on the cream. Serves 8 people.

*CAUTION: It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 3 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings.

Hint from Kerry - I would suggest boiling more tins of milk than the two - it makes a great apple dip and never goes bad  Boiling the tins wasn’t as labourous as stated - pretty passive exercise - I kept a pot of water on the stove next to the pot with the milk and kept adding throughout the 3 hours.

Shortcrust pastry - Kerry made this right in the plate; no rolling! The original recipe has photos »

• 1 ½ cups All-Purpose Flour
• 2 tbsp. Sugar
• Quick Dash of Salt
• ½ cup Vegetable Oil
• 2 tbsp. Milk

1. Mix the Dry Ingredients directly in the Pie Plate. Draw a little circle in the middle with your finger.
2. Pour the Oil and milk into a jar and put the lid on tightly. Give it a good shake. (This part keeps the Recipe Low in Cholesterol and much more ‘Heart-Healthy’ than using Lard or anything else to make the Pie Shell.) Pour this mixture into the circle and mix it gently with a fork until completely blended.
3. Press the Pastry against the sides of the Pie Plate, first, then fill in the bottom.

You can Bake this at 400 F for about 15 minutes if you need a baked shell, or just go ahead and fill it and bake for about 45 minutes at 350 F for an unbaked “Filled” pie shell.