I was watching Food Network (of course!) the other day, and Jamie Oliver's Christmas special was on. Now, I adore Jamie Oliver's cooking style and philosophy, so I, naturally, pay very close attention when he is on the television.
Up popped this recipe for "Perfect Roast Potatoes". Now, I love potatoes. DH loves potatoes. It was meant to be, so I gave it a try.
He wasn't lying.
Seriously.
These are amazing. I had to share. Here it is below, straight from Jamie Oliver's website itself.
Now, the recipe is kind of long and in text style, so I'll just give you the link today. The recipe itself also takes quite a while, but it is well worth it!
Here it is: Perfect Roast Potatoes by Jamie Oliver
Enjoy!
Making Lists Whilst Listening to Appalachia Waltz
Dec 8, 2012
This morning, I decided that, in order to help me to better organize my cooking, baking, and crafting ventures, I am going to make separate pages on this blog that detail what I plan to make. You'll find the links just to the right-hand side of my blog posts (in the sidebar).
I decided to listen to the songs that played during my wedding again and came upon Appalachia Waltz by Mark O'Connor, Yo-Yo Ma, and Edgar Meyer. I had my bridesmaids walk down the aisle to a slightly pared down version of this song, and I love it!
I decided to listen to the songs that played during my wedding again and came upon Appalachia Waltz by Mark O'Connor, Yo-Yo Ma, and Edgar Meyer. I had my bridesmaids walk down the aisle to a slightly pared down version of this song, and I love it!
Things Like Change and Baking Bread Take Time...
Dec 6, 2012
I've had the opportunity this week to get a sneak-peek of what being a housewife is like.
DH has found a job, so I'm on my own at DH's cousin's home during the daytime while they're all out working. I'm still sending out job application after job application, but most of the jobs that I have applied for do not actually start interviewing until January. To be completely honest, even when I accomplish things during the day, I feel fairly useless. It's a sensation I had not experienced in a long time prior to this move.
For example, today I am making my Chickpea and Kale Soup for dinner. I also decided to make some rolls from scratch to go with dinner, seeing as I actually have the time to do it. I never had the time to do that back home, let alone also vacuum the main floor, do the dishes, dust the living room, and have time to sit down and write a blog post. I'll probably pick up my crochet later in the evening (after dinner), even!
While part of me is feeling lonely and wants to have a pity-party, another part of me is thankful for the time to sit down and re-assess. It's given me time to actually look squarely at myself in the mirror each morning and say, "What do you want to do today? What do you need to do today? What will fulfill you?". Having not had the time to do that for a long, long time, I am finding myself changing more into the person I want to be each and every time I look back at myself and answer those questions.
It takes time, but I know I'll get there eventually.
For those of you that are curious, here's the bread recipe I'm using for dinner rolls tonight. It's from Allrecipes.com, and it is called Amish White Bread. Be patient and don't skimp on the rising time! That bread needs plenty of air to be moist and fluffy!
Amish White Bread (makes two 9" x 5" loaves)
Ingredients
2 cups warm water (slightly warmer than body temperature)
2/3 cup white sugar
1 1/2 tbsp active dry yeast
1 1/2 tsp salt
1/4 cup vegetable oil (I used canola this time)
6 cups all purpose flour
Directions
In a small bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Pour two cups of flour into a large mixing bowl. Add salt to the flour. Pour in yeast mixture and oil. Mix in remaining flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Enjoy!
DH has found a job, so I'm on my own at DH's cousin's home during the daytime while they're all out working. I'm still sending out job application after job application, but most of the jobs that I have applied for do not actually start interviewing until January. To be completely honest, even when I accomplish things during the day, I feel fairly useless. It's a sensation I had not experienced in a long time prior to this move.
For example, today I am making my Chickpea and Kale Soup for dinner. I also decided to make some rolls from scratch to go with dinner, seeing as I actually have the time to do it. I never had the time to do that back home, let alone also vacuum the main floor, do the dishes, dust the living room, and have time to sit down and write a blog post. I'll probably pick up my crochet later in the evening (after dinner), even!
While part of me is feeling lonely and wants to have a pity-party, another part of me is thankful for the time to sit down and re-assess. It's given me time to actually look squarely at myself in the mirror each morning and say, "What do you want to do today? What do you need to do today? What will fulfill you?". Having not had the time to do that for a long, long time, I am finding myself changing more into the person I want to be each and every time I look back at myself and answer those questions.
It takes time, but I know I'll get there eventually.
For those of you that are curious, here's the bread recipe I'm using for dinner rolls tonight. It's from Allrecipes.com, and it is called Amish White Bread. Be patient and don't skimp on the rising time! That bread needs plenty of air to be moist and fluffy!
Amish White Bread (makes two 9" x 5" loaves)
Ingredients
2 cups warm water (slightly warmer than body temperature)
2/3 cup white sugar
1 1/2 tbsp active dry yeast
1 1/2 tsp salt
1/4 cup vegetable oil (I used canola this time)
6 cups all purpose flour
Directions
In a small bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Pour two cups of flour into a large mixing bowl. Add salt to the flour. Pour in yeast mixture and oil. Mix in remaining flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Enjoy!
Homemade Chicken Burgers with Guacamole
Nov 30, 2012
I'll be honest. I slept in today.
It's actually pretty difficult to maintain a productive sleep schedule when one is unemployed; it's not like I have anywhere that I have to be. DH and I are going to try to get back to a proper sleep schedule this week, though.
I had originally planned to make a beef roast today, but due to my lazy morning, I had to think of something else. I decided tonight to make something fun and decently healthy... chicken burgers with guacamole! The guacamole is my own recipe, based off of just watching other people I know make guacamole, and the chicken burgers are just using Shake 'n' Bake in a slightly different way than usual.
Tonight we're having these with a simple side salad, but you could always use something else. I personally think that my sister's recipe for Greek Hummus Dip, from Keeping it Kait, and some veggies, chips, or pita (or even *gasp* pita chips!) would go quite nicely.
Just a food safety reminder -- As always with raw egg and meat products, make sure to wash your hands, cutting utensils, and work surface thoroughly after handling. If you are ever unsure about the doneness of your meat, invest in a meat thermometer. I have never experienced it myself, but I've heard food poisoning is no joke!
Homemade Chicken Burgers (makes 6-ish)
Ingredients
1 package chicken thighs, boneless and skinless (usually 6 in a package)
500ml Buttermilk (optional)
1 package Crispy Southern Style Shake 'n' Bake
Directions
Trim chicken thighs to desired shape and size to fit burgers. Sometimes, I find one that is really big can actually be turned into two. Place a piece of Saran Wrap over the pieces and flatten with the back of a spoon if necessary (sometimes the thighs are a little too big to fit comfortably on a burger).
Place chicken thighs into a bowl and pour buttermilk over, until they are coated. Cover and refrigerate for 30-60 minutes; doing this tenderizes the chicken and makes it juicy. Do not let it refrigerate any longer, as the enzymes in the buttermilk will make it have a mushy texture after that time. You can skip this step if desired.
Next, follow the coating and conventional oven cooking instructions on the Shake 'n' Bake package for the amount of chicken that you have. It should be about 25-35 minutes at 400 degrees Fahrenheit, depending on how much chicken you're cooking.
Allow to cool slightly before assembling burgers with the toppings you so desire.
Nessa's Guacamole
Ingredients
3 ripe avocado
1 Roma tomato, insides removed and diced
1 clove garlic (or 2 if you wish), finely diced or mashed
1/2 fresh jalapeno (optional, or you can use less)
Juice of 1/2 a lime (to taste, you can use less if it gets to where you want it to be)
Directions
Remove pits and skin from avocado and mash with a fork in a bowl. I like to leave a little bit of chunks so that there's some texture to the guacamole.
Add in garlic, tomato, and jalapeno. Stir until incorporated. Add in the lime juice to taste.
Add in salt and ground black pepper to taste. Refrigerate until chilled if desired (sometimes I just can't wait!).
Enjoy!
It's actually pretty difficult to maintain a productive sleep schedule when one is unemployed; it's not like I have anywhere that I have to be. DH and I are going to try to get back to a proper sleep schedule this week, though.
I had originally planned to make a beef roast today, but due to my lazy morning, I had to think of something else. I decided tonight to make something fun and decently healthy... chicken burgers with guacamole! The guacamole is my own recipe, based off of just watching other people I know make guacamole, and the chicken burgers are just using Shake 'n' Bake in a slightly different way than usual.
Tonight we're having these with a simple side salad, but you could always use something else. I personally think that my sister's recipe for Greek Hummus Dip, from Keeping it Kait, and some veggies, chips, or pita (or even *gasp* pita chips!) would go quite nicely.
Just a food safety reminder -- As always with raw egg and meat products, make sure to wash your hands, cutting utensils, and work surface thoroughly after handling. If you are ever unsure about the doneness of your meat, invest in a meat thermometer. I have never experienced it myself, but I've heard food poisoning is no joke!
 |
| To be honest, I'm sort of wishing I hadn't packed my Gordon Ramsay plates away in our storage Pod. They make food presentation look so much more tidy... |
Homemade Chicken Burgers (makes 6-ish)
Ingredients
1 package chicken thighs, boneless and skinless (usually 6 in a package)
500ml Buttermilk (optional)
1 package Crispy Southern Style Shake 'n' Bake
Directions
Trim chicken thighs to desired shape and size to fit burgers. Sometimes, I find one that is really big can actually be turned into two. Place a piece of Saran Wrap over the pieces and flatten with the back of a spoon if necessary (sometimes the thighs are a little too big to fit comfortably on a burger).
Place chicken thighs into a bowl and pour buttermilk over, until they are coated. Cover and refrigerate for 30-60 minutes; doing this tenderizes the chicken and makes it juicy. Do not let it refrigerate any longer, as the enzymes in the buttermilk will make it have a mushy texture after that time. You can skip this step if desired.
Next, follow the coating and conventional oven cooking instructions on the Shake 'n' Bake package for the amount of chicken that you have. It should be about 25-35 minutes at 400 degrees Fahrenheit, depending on how much chicken you're cooking.
Allow to cool slightly before assembling burgers with the toppings you so desire.
Nessa's Guacamole
Ingredients
3 ripe avocado
1 Roma tomato, insides removed and diced
1 clove garlic (or 2 if you wish), finely diced or mashed
1/2 fresh jalapeno (optional, or you can use less)
Juice of 1/2 a lime (to taste, you can use less if it gets to where you want it to be)
Directions
Remove pits and skin from avocado and mash with a fork in a bowl. I like to leave a little bit of chunks so that there's some texture to the guacamole.
Add in garlic, tomato, and jalapeno. Stir until incorporated. Add in the lime juice to taste.
Add in salt and ground black pepper to taste. Refrigerate until chilled if desired (sometimes I just can't wait!).
Enjoy!
My Job Search and Waldorf Education
Nov 28, 2012
Since arriving in Calgary nearly two weeks ago, I've been essentially spamming potential employers with my resume and customised cover letters. Having been in the workforce for several years prior to this situation, I must say that it's a different experience this time around.
The job atmosphere in Calgary is almost a polar opposite to that of Vancouver.
I feel like I have choice and that I can actually choose to apply for jobs that fit my qualifications, rather that settling for a mindless, emotionally taxing position of a pawn. It's refreshing to have the options, and I believe this entire experience helping to mould me into a more complete person.
On to something completely different... and pretty much unrelated.
Whilst browsing for a Christmas gift for DH's niece, I came across toys that are designed to accompany the Waldorf Education system. I had come across Waldorf education prior to leaving for Calgary, but had dismissed it as a future possibility as the only Waldorf school in the Lower Mainland was all the way out in North Vancouver. Now that we are in Calgary, it is a distinct possibility that DH and I may choose to use this system when we start a family. There's even a Waldorf school right here in Calgary. Here's why:
The Waldorf education system is designed to allow children to learn at their own pace. Observation skills and oral traditions are developed in the early childhood education portion and set up a solid foundation for incorporating theory and practice later on. Literary and craft skills are nurtured from a very young age; they're taught to knit, sing, cook, crochet, write and orate poetry and prose, play musical instruments, and woodwork from the elementary school levels. These are all required portions of the curriculum alongside government-mandated elements!
Another thing that I like about this method is the encouragement of a healthy imagination. Electronic toys, TV, and popular music are all discouraged in the early years of childhood development. Instead, open toys, made out of natural materials such as wood or silk, that are simplified and can be used for multiple purposes as the imagination allows are used as alternatives. I love this. I cannot express enough just how much this alone makes this method so desirable to DH and me.
The method itself requires a lot of commitment to see it through, and I dearly hope that we'll be able to follow through it whenever DH and I start our family. It really feels like this method might be a good fit for us down the road.
The job atmosphere in Calgary is almost a polar opposite to that of Vancouver.
I feel like I have choice and that I can actually choose to apply for jobs that fit my qualifications, rather that settling for a mindless, emotionally taxing position of a pawn. It's refreshing to have the options, and I believe this entire experience helping to mould me into a more complete person.
On to something completely different... and pretty much unrelated.
Whilst browsing for a Christmas gift for DH's niece, I came across toys that are designed to accompany the Waldorf Education system. I had come across Waldorf education prior to leaving for Calgary, but had dismissed it as a future possibility as the only Waldorf school in the Lower Mainland was all the way out in North Vancouver. Now that we are in Calgary, it is a distinct possibility that DH and I may choose to use this system when we start a family. There's even a Waldorf school right here in Calgary. Here's why:
The Waldorf education system is designed to allow children to learn at their own pace. Observation skills and oral traditions are developed in the early childhood education portion and set up a solid foundation for incorporating theory and practice later on. Literary and craft skills are nurtured from a very young age; they're taught to knit, sing, cook, crochet, write and orate poetry and prose, play musical instruments, and woodwork from the elementary school levels. These are all required portions of the curriculum alongside government-mandated elements!
Another thing that I like about this method is the encouragement of a healthy imagination. Electronic toys, TV, and popular music are all discouraged in the early years of childhood development. Instead, open toys, made out of natural materials such as wood or silk, that are simplified and can be used for multiple purposes as the imagination allows are used as alternatives. I love this. I cannot express enough just how much this alone makes this method so desirable to DH and me.
 |
| Examples of Waldorf toys, starting from top left: Sorting acorn colour game from AlmostCrunchy, Waldorf tree house from manzanitkids, Waldorf-inspired carved wooden animals set from jupiterschild, and Waldorf play silks from BeneathTheRowanTree. |
The method itself requires a lot of commitment to see it through, and I dearly hope that we'll be able to follow through it whenever DH and I start our family. It really feels like this method might be a good fit for us down the road.
Five Foot Four and Coleslaw
Nov 27, 2012
I am 5'4". This is normal.
Actually, it's on the tall side of petite clothes and on the short side of regular clothes. How do I know this?
Trial and error.
Petite lines are usually designed for women 5'3", though a few brands (which I am usually only able to find at The Bay), fit up to 5'4". Regular lines, according to Wikipedia, are designed for women 5'5" and up... do you see where this could be a problem? I sure do!
When I'm shopping for pants, I either look like I'm dressing for a flood, or I'm drowning in pant leg. I could just buy the regular ones and hem the goshdarn things, but let's face it -- I'm lazy.
And now on to my favourite coleslaw recipe! I made this recipe for chicken burgers one night, and DH loved it so much that I decided to make it for a family BBQ. They all loved it so much that they asked me to bring it to Thanksgiving that year... something has to be good about it!
This one comes from Kittencalskitchen on Food.com, and it uses a oil and vinegar marinade instead of a mayonnaise-based sauce. It's a lot more fresh-tasting and doesn't have anywhere near as much fat as a mayonnaise-based coleslaw. I don't usually use the green onions or bell pepper, but I may try it some day.
The key to this recipe is balance. Make sure to taste the dressing before pouring it over the actual slaw, and test that it is even in acidity and sweetness. Adjust the ingredients as needed to make it balance; this recipe can be used moreso as a guide towards making the flavours balance. Too far either way makes it not nearly as tasty!
Kittencal's Marinated Oil and Vinegar Coleslaw (modified)
Ingredients
1 large cabbage (shredded or finely chopped)*
2 large carrots, peeled and shredded (hand-squeeze extra moisture out)
Dressing
3/4 cup white vinegar
1 tsp kosher salt
1 tbsp brown sugar (or to taste)
1 1/2 tsp celery seeds
2-3 tbsp prepared yellow mustard
1/2 tsp garlic powder (it says optional, but I find it really helps this recipe out to have it)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup to taste)
Black pepper (optional, I usually skip)
Directions
In a large bowl, mix the vegetables together.
Mix first 6 dressing ingredients (that's the vinegar through garlic powder) together in a saucepan; bring to a boil.**
Remove from heat and immediately add in oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
Allow to sit out at room temperature for 1 hour, stirring occasionally with a spoon.
Cover and refrigerate 24 hours, stirring occasionally.
Season with freshly ground black pepper (if desired) before serving.
Done!
* I use a mandoline for this. If you do use a mandoline, be very careful!
** Word of advice from experience -- do not stand and look into the pot while it is steaming. That steam is slightly acidic and it will make your eyes burn. Trust me, it's not pleasant.
Actually, it's on the tall side of petite clothes and on the short side of regular clothes. How do I know this?
Trial and error.
Petite lines are usually designed for women 5'3", though a few brands (which I am usually only able to find at The Bay), fit up to 5'4". Regular lines, according to Wikipedia, are designed for women 5'5" and up... do you see where this could be a problem? I sure do!
 |
| Mm yeah... I know it's a flood out there, but if you can come in to work today, that'd be great... |
And now on to my favourite coleslaw recipe! I made this recipe for chicken burgers one night, and DH loved it so much that I decided to make it for a family BBQ. They all loved it so much that they asked me to bring it to Thanksgiving that year... something has to be good about it!
This one comes from Kittencalskitchen on Food.com, and it uses a oil and vinegar marinade instead of a mayonnaise-based sauce. It's a lot more fresh-tasting and doesn't have anywhere near as much fat as a mayonnaise-based coleslaw. I don't usually use the green onions or bell pepper, but I may try it some day.
The key to this recipe is balance. Make sure to taste the dressing before pouring it over the actual slaw, and test that it is even in acidity and sweetness. Adjust the ingredients as needed to make it balance; this recipe can be used moreso as a guide towards making the flavours balance. Too far either way makes it not nearly as tasty!
Kittencal's Marinated Oil and Vinegar Coleslaw (modified)
Ingredients
1 large cabbage (shredded or finely chopped)*
2 large carrots, peeled and shredded (hand-squeeze extra moisture out)
Dressing
3/4 cup white vinegar
1 tsp kosher salt
1 tbsp brown sugar (or to taste)
1 1/2 tsp celery seeds
2-3 tbsp prepared yellow mustard
1/2 tsp garlic powder (it says optional, but I find it really helps this recipe out to have it)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup to taste)
Black pepper (optional, I usually skip)
Directions
In a large bowl, mix the vegetables together.
Mix first 6 dressing ingredients (that's the vinegar through garlic powder) together in a saucepan; bring to a boil.**
Remove from heat and immediately add in oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
Allow to sit out at room temperature for 1 hour, stirring occasionally with a spoon.
Cover and refrigerate 24 hours, stirring occasionally.
Season with freshly ground black pepper (if desired) before serving.
Done!
* I use a mandoline for this. If you do use a mandoline, be very careful!
** Word of advice from experience -- do not stand and look into the pot while it is steaming. That steam is slightly acidic and it will make your eyes burn. Trust me, it's not pleasant.
A New Start
Nov 23, 2012
It has been a long month. Being laid off, packing up, and relocating from Vancouver to Calgary were some of the most challenging decisions I have ever had to make in my entire life. I do not think that I could have done it without my darling husband (DH from now on) by my side. DH was also laid off back in the summer, and we had been struggling with deciding what we were going to do financially to make things work.
In our ideal future, DH and I would like to have a large family, and I would stay at home as a stay-at-home mom. I am really looking forward to this, as we both believe that the best start we could provide for our children would be to have one of us be at home.
This blog is basically for me to chronicle our journey, and share some of my favourite crafts, activities, and recipes.
I'll start off with my favourite soup of all time! This one is taken from the Canadian Living website, just slightly modified:
Kale and Chickpea Soup
Ingredients
2 tbsp Extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1/4 tsp ground sage
1/2 tsp salt (or to taste, I like to use very little salt in my cooking)
1/2 tsp pepper
3 cups sodium-reduced chicken broth + 1 cup water
1 cup sweet potato (the yellow-fleshed ones), diced
1 cup yams (the orange-fleshed ones), diced
1/2 cup potato, diced
1/2 cup carrots, diced finely
1 cup ham or other deli meat, diced (for this one, I ask the deli clerk to slice one 1/2 cm thick slice and I chop that up)
1 sweet red pepper, diced finely
1 can chickpeas, drained and rinsed
3 cups chopped kale
Preparation
In a large saucepan, heat oil over medium heat; fry onion, sage, salt and pepper until onion starts to soften. At this point, at the garlic*. Add the carrot and fry until it starts to soften. Add in the potato, sweet potato, and yam shortly before the next step.
Add chicken broth, ham, red pepper, and chickpeas, and bring to a boil. Add water as necessary to maintain volume or taste**. Reduce heat, cover, and simmer until potatoes are tender.
Add kale, simmer until tender.
Done!
*Tip of the day: Garlic burns easily, and once it burns, it does not taste good at all. I recommend adding it at lower heat or later in the spice stage.
** I find that because the deli meat has plenty of salt, this soup dilutes well and I actually prefer adding in water to taste to reduce the salt concentration.
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