Wednesday, April 23, 2014

Funny Food

To tell the truth I had no idea how to title this post.

The jist of it is that on the looooonnnnnggggg Easter weekend we don't have a lot of people over, we renovate!!!

This year's project was to replace the walk-in closet's old carpet and to clean it out!

Mission accomplished! We brought 4 large garbage bags to the church basement, removed the carpet, installed vinyl flooring, painted the molding, reinstalled said molding and cleaned the house.

Being Easter Dan had to open his big ol' mouth and invite his daughter for Easter supper....

So I kept it simple

                                                Olives and lupimis in sidedish Pyrex restaurant ware (of course)

                               I took this appetizer idea from the Rachael Ray show where they would stuff
                               mini bell peppers with refried beans. So I made a batch of hummus, stuffed it
                               in a zipper bag and used it to pipe the hummus in the veggies.

                              Some of it looks like diarrea! Really! we laughed so much! But it was served in a Red Kettle serving Pyrex plate so that makes it alllllll better!!!
                                I made a beautiful bone-in ham but did nor think of taking pictures.

                               As for the dessert.....I decided to make a lemon meringue pie from a mix, because
                                that is the tradition. For some reason, I didn't get enough meringue and my oven turned it greyish instead of browned, but it tasted beautiful!

                                 Thank God for Easter miracles!

                                 Be well my thrifty friends!

Wednesday, April 9, 2014

Quebec City Joy

As a small child my mom would take me to Quebec City for weekends.

It was the 70's and I had a hat with a huge pompom made of navy and kelly green phentex. I remember the clean crisp air, sleeping in a small inn called the Old Homestead Inn. Actually it is the Old Homestead Hotel on Ste-Anne Street accross fom the Chateau Champlain.

Fast forward a couple of years: My dad had a work conference at the Chateau Champlain and he took us. I remember thinking that it was not that luxurious and I was missing the Old Homestead!

Next door a guy was chain smoking cigars, the smoke was wafting through the communicating door...and you would hear the toilet flushing each and every time!

My favorite was to enjoy Quebec City is by walking along the steets of the Basse Ville (lower city) and Le Petit Champlain.

Le Petit Champlain is actually were the city of Quebec was first established.

                                             It reminds me of Paris with snow.
                                              The word that describes Quebec City the best in
                                     my opinion is charming .                                 
                                             Everywhere you look are quaint little shops and restaurants.
                                             Cure B&Bs.
                                             I was so sure it would be all touristy trap but
                                              I was pleasantly surprised!
                                             We had a great supper at a french bistro called
                                              Au Cochon Dingue (the crazy pig), the food was
                                              great and affordable and you can read my review
                                              in trip advisor.
                                            The view was not so geat from the hotel but
                                            it was clean and the staff friendly!

                                            We're already plotting to go back! lol!
                                             We will go back to Au Cochon Dingue and I will have the
                                              Maple Glazed ribs with potato skins, oh yes!
                                             Now time for Cuthroat Kitchen!

Saturday, April 5, 2014

Cheesy Goodness (in PYREX)

Once in a while a recipe catches my eye and the other when Dan dumped a little booklet on the dining room table with the words : Hey I found those recipes, you might like them....

Those were Easter type recipes and we don't do Easter (we celebrate the holiday, we pray and we usually eat some ham but that is about it)  .

The recipe that really caught my eye was the Cheesy Baked Quinoa.

Here goes

3 tbsp butter divided 
8 cups baby spinach,kale or augula leaves (I used about half a bunch of kale and after I threw in some thawed frozen squeezed dry spinach)
1 leek white part only finely chopped (used an onion here)
1 1/2 cups whole grain quinoa insed and drained.
2 1/2 cups educed sodium chicken broth,divided
1/2 cup 36% whipping cream
2 tbsp Dijon mustard
1/4 tsp ground pepper
2 cups grated medium old cheddar cheese (I used Kraft Cracker Barrel orange medium old cheddar because I want FLAVOUR not just gooyee cheese)

Preheat oven to 350F (180 C)

Heat 1 tbsp butter in a large ovenproof skillet over medium heat. add kale or spinach and saute 2 tp 3 minutes or until just wilted, transfer to a boel and set aside.
Add remaining butter and leek or onion and saute for 4 o 5 minutes until golden.
Stir in quinoa until well coated. Aad 2 cups chicken broth. Cover and cook 10 minutes or until most of the fluid is absorbed. This took me more like 15 ish 20 minutes.
Whisk remaining both with cream, mustard and pepper. Stir in quinoa mixture along with reserved kale or spinach and 1 cup cheese. Pour in Pyrex dish if desired.
Smooth top.
Bake, uncovered for  15 minutes and sprinkle with remaining cheese and bake another 15 minutes until bubbly.
Makes 6 to 8 servings.

                                It made quite a lot and was delicious! No, really...
                                it was even good room temp!
                                I will freeze this dish for another day....

                                Oh and the bonus is it is gluten free.
                               I serve it with leftove fish but they mention it would be great with chicken or ham