Tag: recipe

Friday, February 17th, 2012

Scent-imental Journey

In my Ah, Yes… Cold Season post, I mentioned a few of the essential oils and blends that I like to use when I’m being attacked by such germs. Today, as I was whipping up a batch of my favourite foot cream, I thought I’d expand on that information and do an entire post about essential oils/ aromatherapy. So, here it is. ;)

We’ve all heard how important our sense of smell is. It not only provides us with warnings about our environment (spoiled food, a fire, chemical dangers), but it also plays an important role in how we recognize and communicate with each other, enjoy our surroundings (a clean baby, a great meal, sexy perfume), and even recall memory. From my first bottle of “Love’s Baby Soft” in elementary school, I’ve been experimenting with scents, trying to find the ones that make me the happiest. It’s been a fun journey.

Nowadays, I tend to gravitate towards more “natural” or “green” products, as many everyday beauty/ cleaning/ lifestyle products often contain a multitude of chemicals that have been shown to be harmful or toxic. I haven’t quite gotten to the “make your own shampoo” or “scrub the sink with your own cleanser” stage yet (having a busy three-year-old makes that a little too lofty an ideal for right now), but I have found healthier products that I like to use. Some “eco” items smell amazing (see above), but others tend to be a little on the bland side for me, so I add my essential oils to “punch them up” a bit (like most eco-dishsoaps, for example).

You can find all sorts of information about essential oils and aromatherapy just about everywhere – books, online, even free pamphlets. And it’s important to do your research – even “natural” things like oils can be harmful if used the wrong way. Remember to take good notes. The one thing I have found lacking, however, is actual recipes for combining the oils (or ones that don’t require you to use 1/4 of a bottle of something to test it out, at least… which is a waste if you don’t like the result). Today, I thought I’d share a couple of the concoctions that I have come up with – in case you’d like to test them out for yourself.

First step, you’ll need to get yourself some essential oil(s), if you don’t already have any that is. Lavender is a safe bet if you want to start small and simple. As you build your collection, think of the scents you gravitate towards, check out the samples they have in the store, research what scents might combine well with each other, and go for it. ( I like to open the lids on two or three bottles and hold them together, wafting them under my nose, before I get around to actually combining them.) Or, just find a company that makes pre-mixed blends and get something you like – they tend to be “experts”, so why not take advantage of their knowledge? Over the years I have amassed quite a collection myself – keep in mind that I’ve been at this for almost 20 years – and I keep them in the lid of a photo box (I use the box itself as the lid), in a coolish place out of the sun.

The easiest and safest way to enjoy the oils is by adding them to your environment. I will often add a few drops of Lavender to my pillow before bed, or some “Meditation” blend to my shirt collar before a yoga practice. But you can also disperse the scent into the air via many techniques (from my least to most favourite): a light-ring diffuser, in water heated by a candle, mixed in water and sprayed (with the help of an emulsifier if desired), and via a “scent ball”. The “scent ball” just plugs right into a socket for a few hours, and you put a few drops of your oil on a felt-like pad that gets gently heated to release the scent. Simple. Tidy. Delicious-smelling. Seen above is one of my favourite room blends, which is supposed to have good anti-viral properties and is a bit “wintery” in flavour: mix equal parts Cinnamon + Clove + Pine + Orange. Disperse. Yum.

The next step would be to add oils to already existing products. Personally, I love the “Kiss My Face” lotions and the “Avalon Organics” bath gels as my “bases”. For a simple lotion, you can get those 4oz travel bottles or reuse an existing, clean bottle… fill it about 2/3 of the way with lotion and add about 30 drops of your favourite oil/ blend… shake well to incorporate the oil… then top up the last 1/3 with lotion and shake again. I always have a few pre-mixed bottles on the go: a simple lavender, a sultry “Tan/Van/San” mix (see below), and some awesome foot cream (see further below). For the bath gels, I just add oils directly to the bottle and gently invert to mix.

Sultry Lotion: 15 drops Tangerine/ Sweet Orange + 15 drops Vanilla + 10 drops Sandlewood in about 4oz of lotion. Give it time to really blend into the lotion. Sometimes, it still doesn’t smell strong enough to me so I double up the recipe. ;)

Amazing (and supposedly de-toxifying as well) Foot Cream: 15 drops Peppermint + 10 drops Lavender + 5 drops Geranium + 5 drops Rosemary in about 4oz lotion.

The final step would be to add oils directly to your skin. Personally, I like to add about 10 drops Lavender + 4 drops Tea Tree + a handful of salt to my baths…

But I also enjoy making some blends that I use as perfume. Like the Tan/ Van/ San blend. I usually test out blends in a little dish until I find one I like, then once I have a recipe, I make them directly in these cute glass bottles. The beauty of these blends is that you can dab them on pulse points (test them on a small area to make sure you’re not going to have a reaction first) or mix them in a carrier oil for massage, but you can also add them to products like lotions or bath gels or whatever, or use them in a diffuser. So. Much. Fun.

Now, I was considering leaving you with one last recipe – my personal “perfume” blend that I use most of the time – but I kind of like having a one-of-a-kind scent that people really seem to like. It’s so nice to give somebody a hug and hear “You smell great!”. So, I think I’m gonna keep that one to myself for now, and tell you to go and play with some oils and find your own. ;) Well, I hope this was helpful and will encourage you to try something new, and I hope your creations are scent-sational! Let me know how it goes. Happy weekend, y’all!

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Posted in DIY | 2 Comments »

Monday, July 18th, 2011

Tsadziki

Last week, whilst waiting with friends at our place for dinner to arrive, I pulled out some hummus that I had made earlier to snack on. (If you missed the recipe, you can find it here.) Our friends seemed to really like it, and it got me thinking that I had yet to find a really good tsadziki recipe to accompany it. Up until then, my favourite yogurt-cucumber dip could be found made by the “Greek Girls” at the farmer’s market, but none of the recipes I had tried had measured up. Hmm.

Well, during the last few months of de-cluttering and downsizing, I unearthed an old cookbook from the early 80′s entitled “Greek Vegetarian Cooking”. Why not give their recipe a shot? And so… the perfect tsadziki recipe was found. I hope you enjoy it as much as I do. ;)

Tsadziki

  • 2-3 cloves garlic, peeled and crushed
  • salt and pepper (to taste)
  • 2 tsp olive oil (I used extra virgin)
  • 1 tbsp cider vinegar (wine vinegar would work too)
  • 1 cup Greek-style yogurt (that’s the really thick stuff)
  • 1 cup cucumber, coarsely grated (I used a Long English)

In a bowl combine the salt and pepper (start with 1/2 tsp each and work your way up after you’ve tried the finished product if need be) with the garlic. Smush them all together, really working the grains into the pulp. Add the oil and liquify the pulp. Mix in the vinegar. Add the yogurt and slowly mix until blended. Add the cucumber and mix well. Chill before serving. So easy, but soooo good!

Note: If you can’t find “Greek-style” yogurt, you can always try to make some thicker yogurt yourself – doing the whole straining out the excess liquid from regular, plain yogurt through a cheese-cloth covered sieve in the fridge for hours – but I’ve never had much luck with that. Also, if the cucumber is really fresh (and thus really liquidy), you can always try to absorb some of the liquid with paper towels or strain it through a strainer with a pinch of salt… but for me, this always seems like too much effort for the end result.

Anyhow. I know it’s been a while since I’ve posted, but here’s something to chew on for a bit. Hope your summer is going well, and hope to see you here again soon! =)

Tags: , , ,

Posted in Recipes | No Comments »

Tuesday, March 1st, 2011

Mmm, Hummus!

Angry Bird mittens are in the works, so I shall have to post something else today. The first thing that came to mind was something tasty that I had for lunch… hummus! I used to buy tubs of hummus in the deli section of the grocery, but I always found they were, well… lacking in good flavour? Then I tried using some dried “chick pea mix” that I found – to which I simply added water and seasonings to make a much tastier version. But then I discovered just how easy it is to make hummus from scratch, and there’s been no turning back!

Mmm, Hummus!

  • 1 can      chick peas (aka garbanzo beans)
  • 1 tbsp      tahini (sesame seed paste)
  • 1-3          garlic cloves
  • 1 whole    lemon
  • 1/4 C       olive oil
  • salt
  • pepper
  • ground cumin
  • ground coriander
  • 1/2 C       pine nuts (optional)

Rinse and drain the can of chick peas in a sieve, then place in a food processor with a chopping blade. Spoon in 1 generous tablespoon of tahini. Add peeled garlic cloves to taste (personally, I much prefer the flavour of roasted garlic, which I keep in a little jar of olive oil in the fridge…). Take the lemon and juice it (I use one of those inexpensive orange juice dealies), then zest the rind. Add both the juice and the zest to the food processor. Drizzle in the olive oil. Add the 4 spices to taste (I’d start with 1/2 tsp of each to start and then sample and add more as you go). Pulse to mix. Scrape the edges with a spatula and then process until smooth. If you like a thicker version, serve as is, but if you like a smoother, lighter version, pour in a little bit of water as it is processing until it gets the consistency you prefer… Voila!!! Or not. If you want to try something a little different, roast some pine nuts in a dry pan over medium heat until golden, shaking often so as not to burn. Add half to the hummus and process. Sprinkle the other half over top when you are done. Serve with warm pita, corn chips, or spread in a sandwich. YUM!!! Now, wasn’t that worth it? ;)

Tags: , , ,

Posted in Recipes | 2 Comments »

Wednesday, February 23rd, 2011

Amazing Roast Chicken

On days when I have little to no energy (or have simply run out of time before dinner), I have been known to pick up one of those roast chickens from the grocery store. They are not the tastiest dinners by themselves, but they sure do make tacos or pot pie or a hearty soup in a hurry. Of course, when I do have the time and energy, I would much prefer to roast my own chicken for a meal – and they always turn out juicy, savory, and oh so delicious. Here are the simple “how to”s…

Roast Chicken

  • 1     whole roasting chicken (organic/free range if you can muster)
  • 1     lemon
  • fresh herbs (rosemary, sage, thyme) *you can often pick up a package of “poultry blend” herbs at the grocery
  • salt, pepper
  • olive oil

Preheat the oven to 425 degrees F. Place the chicken in an ovenproof casserole dish and pat it dry. Gently separate the skin from the breast meat, making sure that it stays attached at the sides, but open at the end so that you can slip ingredients between the skin and the meat. Sprinkle salt and pepper into these pockets. Put sprigs of your fresh herbs into these pockets. Then, drizzle a little bit of olive oil into these pockets. Next, make 2-3 diagonal cuts into the thickest parts of the drumsticks. Drizzle a little bit more olive oil over the surface of the chicken and rub it all over the skin. Sprinkle salt and pepper all over the skin. Finally, cut the lemon into halves or quarters and stuff them into the cavity of the bird. Bake with herb pockets on top for approximately 1 hour – until internal temperature of breast meat reaches 165 degrees F (the legs have been slashed so that they will be ready when the rest of the bird is done). Enjoy!

Tags: ,

Posted in Recipes | 2 Comments »

Thursday, February 10th, 2011

Valentine’s Cookies

So, my son came home the other day asking if we could make Valentine’s cookies for his teacher (he has a bit of a crush on her I think). When I reminded him that we weren’t supposed to send shared food to school anymore because of allergies, he promptly informed me that this didn’t apply to the teachers…and that in fact bringing them food was strongly encouraged. And so, with raised eyebrows I agreed – mostly because I could see by his pleading look that this was really important to him.

Of course, when he handed me a written out list of HER allergies (including dairy – i.e. butter – and eggs!!!) my enthusiasm wavered. Is it just me or does this all seem a little ballsy of her? Hmm. Anyhow. I’d already agreed, so I decided that we’d whip up a batch of the “raw” cookies that I “discovered” a Christmas ago when I was invited to a cookie exchange, but couldn’t have dairy or eggs either. I figure we’ll send a couple off to school, and then I can enjoy the rest, so everybody wins. Here’s what they looked like in 2009 – I had made three different kinds (Cocoa Cranberry, Chai Spice, and Basic Pecan-Fig) and yes, they were all very delicious.

I asked my son to choose one to make, and he decided on the Cocoa Cranberry ones. So, I thought for today we’d share the recipe with you. Even if you’re not on a dairy/eggs restricted diet, they are a wonderful (and healthier) little treat and I highly encourage you to try them!

Cocoa Cranberry Cookies

  • 3/4 C     cashews (unsalted, raw if possible)
  • 1 tbsp     (heaping) cocoa powder
  • 1 C           raisins
  • 1 tbsp     agave syrup (or maple syrup)
  • 1/2 C      dried cranberries
  • 1/2 C      dried, shredded coconut
  • water as needed

Soak the cashews in water for an hour and drain. Put cashews, raisins, and cocoa powder into a food processor and blend until fine. (I have tried this with Fry’s Cocoa, and it’s not nearly as yummy as if you go to the health food store and get some really nice organic cocoa, like Green & Black’s). Drizzle in the agave syrup (and perhaps some water) until the mixture gets sticky and clumps together. Put it into a bowl and mix in the cranberries by hand. Then, with slightly moistened hands, shape spoon fulls of the mixture into balls, or flatten these into discs, and then cover in the shredded coconut. Makes 10-12 ping-pong-ball-ish sized treats, no cooking required. Store in the refrigerator. Enjoy!

We made the Valentine’s ones a little larger than normal so we could sculpt them into hearts. Or rather, so that *I* could sculpt them, as Monkeyboy Junior was not at all a fan of how sticky the mix was to work with. I’ll package one or two nicely for his teacher (with the ingredients listed) and hope that she enjoys them as much as I do. He’d better be getting some good grades is all I’m sayin’… The other raw cookie recipes are very similar – nuts + sticky dried fruit + seasonings, and if you’re interested in getting the recipe for them, let me know. Mmm. I can hardly wait for dessert. ;)

Tags: , , , , , , , , , , ,

Posted in Recipes | 2 Comments »

Friday, December 3rd, 2010

Crock Pot Chili

It’s coming on the weekend again, and there’s nothing I like more on a wintery Sunday than to throw a big pot of chili together in the morning, to be enjoyed that evening and for  meals here and there throughout the week. I’m not eating beef right now, but I’m sure this recipe would work well with it, or without any meat at all. Again, it’s a very “flexible” kind of creation, so play and have fun and cook to your tastes. Enjoy!

Crock Pot Chili

  • 1/2-1 C chopped onion
  • 2-4 garlic cloves (chopped or crushed)
  • 1-2 tbsp vegetable oil
  • about 500 grams (about 1 pound) of ground turkey
  • salt + pepper (1/2 – 1 tsp each)
  • 1 can chick peas, rinsed
  • 1 can beans (black/kidney/mixed), rinsed
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 red/orange/yellow bell pepper, chopped
  • 1ish C chopped  zucchini
  • 1ish C frozen corn
  • 3-6 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tsp cinnamon

Saute the chopped onion in the oil over medium heat until the onion becomes soft and a bit translucent. Add the garlic and cook 30 seconds more. Push the onion and garlic off to the sides of your pan and add the turkey, salt, and pepper. Brown the turkey – and I mean brown it, don’t just cook it – breaking it up as you go. Put all of this into your crock pot, making sure to scrape in all the browned bits too. Add all of the rest of the ingredients (yes, even the cinnamon – trust me!) and stir to mix. Put the crock pot on high until it starts to boil, then either a) keep it on high for another 3-4 hours, or b) turn it to low and cook for 6-8 hours, depending on your timing. About 15 minutes before serving, give it a taste and add some more spices if you wish (the best is always a combo of simmered, mellow spice and punchy fresh). When it’s time to eat, serve on rice… or with cornbread… or garlic toast. Mmm, good!

Tags: , , ,

Posted in Recipes | No Comments »

Friday, November 12th, 2010

Waste Not, Want Not

Over the years, I’ve had the pleasure of meeting people from all walks of life. Some of them (if you’ll pardon the sweeping generalization here – especially the “wealthier” ones) are very good at making use of what they have. This is something that I have really come to admire, especially when faced with the every-day habits our horrendously wasteful throw-away society. Maybe it’s the “save the planet” green girl in me, (or maybe it’s just the thrifty penny-pincher), but I really strive to live by the whole reduce-reuse-recycle motto (failures due to sleepless nights notwithstanding).

Anyhow. Even though my office and basement can get rather, um… chaotic at times, with all the stuff I hang on to “because it might come in handy some day”, I love that I can whip up a costume/prop or come up with a “quick fix” for something broken or begin a completely new art project without ever having to leave the house. Now, before I get completely off track here, the point of all of this is bananas. Yes, that’s right, bananas. This post is supposed to be about my favourite uses for overripe bananas, because chances are you are going to have them from time to time, so let’s get to it.

3. Peel, mash together with two  big spoons of peanut butter (or other nut butter), and spread on toast.

2. Peel, halve, bag, and toss into the freezer. When frozen, use one (with berries, juice, almond milk, whatever) to concoct a delicious and nutritiously thick smoothie.

1. Banana bread! Again, I generally use formerly frozen bananas for this. Soooo good, I thought I’d share the recipe.

Banana Bread

  • 3 medium bananas, thawed and mashed
  • 1 egg
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup vegetable oil or canola oil
  • the zest from one lemon (save juice for something else)
  • 1 1/2 cups all-purpose flour (or a mix of it and whole wheat)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon and grated nutmeg, each
  • dash of salt
  • 1/2 to 1 cup chopped pecans and/or chocolate chips (optional, totals 1 cup max – to your taste)

Preheat oven to 350 degrees F. Lightly grease a loaf pan (8″x4″x4″ ish) by putting some oil on a paper towel and coating. Set aside. In one bowl, mix your “wet” ingredients – your mashed bananas, oil, egg, sugars, and lemon peel. In a second bowl, mix your “dry” ingredients – flour, baking powder, baking soda, spices. Make a well in the center. Pour the wet into the dry and fold until just barely combined. Fold in your nuts and/or chips if desired. Pour into the loaf pan and bake for 55 minutes or so. Cool on a wire rack for about 15 minutes, loosen the sides with a knife, and then gently tip it out of the pan. Cool further on the wire rack. I like mine best warm and toasty with melted margarine… mmm.

So. Don’t be afraid to buy more bananas than you think you’ll be able to eat. This amazing source of potassium (as well as a good source of vitamins C and B6, manganese, and dietary fiber) can be used in a multitude of ways even when they are past their “prime”. Oh, dear. Now I’m starting to wonder when I will be “past my prime”, if I’m not already. Hmm. Better go distract myself with some banana bread. ;)

Tags: , , , , , , , , , , , , , , ,

Posted in Musings, Recipes | 2 Comments »

Tuesday, October 26th, 2010

Chicken Epiphany

I’ve always been more of an “artistic” cook than a “scientific” one. When it comes to recipes, I favour those which I can adapt to the ingredients I have on hand and my own taste for flavours rather than those which require steadfast rule-following in order to turn out. Naturally, this results in the occasional how-shall-we-say… dud dish? But for the most part, it makes the daily task of making meals way less stressful, and more like an act of creation than of re-creation.

Tonight, I dusted off an old “recipe” that we hadn’t had in a while, one that I named “Chicken Epiphany” on a whim when my friend Leanne asked for me to share it. I remember flipping through a culinary magazine at a doctor’s office years ago and finding a very complicated recipe for an Indian-inspired dish. I memorized the ingredient list and then tried out a much simplified variation of it at home. It was a great success, so I thought I might share it with you here, as once again I am miserably sleep-deprived and it’s either this or nothing for a post today. I’ll try to include some actual measurements for the more “scientific” of you chefs. ;)

Epiphany Chicken

Chicken Epiphany – a blend of sweet-salty-spicy served on Basmati.

Chicken Epiphany

  • 1-ish tbsp. oil (canola or vegetable or even olive is fine)
  • chopped onion or leek (enough for about 1/2 – 1 cup, depending on your taste)
  • 2 cloves crushed garlic (or more/less, to your taste)
  • 2-3 chicken breasts, chopped into bite-sized cubes
  • salt and pepper (~1/2 tsp. each, or to taste)
  • 1-ish cup shredded carrot (I use the large holes on my box grater)
  • 1-ish cup shredded zucchini (see above)
  • 1 cup strong apple cider (add two pkgs. of mix to 1 cup of boiling water OR use 2 cups fresh apple cider, but reduce it – i.e. boil it down – by half ahead of time OR use 2 cups reduced apple juice and add 1/2 tsp. each of ground clove, cinnamon, and ginger OR use 1/2 cup frozen apple juice concentrate + 1/2 cup water + spices… see what I mean about adapting to what you have on hand?)
  • 1-ish cup raisins
  • 1-ish cup shelled pistachios
  • 1 spoon (you choose the size, to your taste) spicy garlic paste – I’ve used both “Kashmiri Masala” and “Tandoori Curry” with success… If you haven’t got anything on hand like this on hand, you’ll have to check out the Indian section of your market

Put some rice on to cook – I like to use Basmati for this, but I’m sure anything you have on hand will work. Mix the garlic paste/curry into the hot apple cider, add the raisins, and set aside. In a big skillet, warm oil over medium heat. Add the chopped onion/leek and saute until softened. Add crushed garlic and cook for half a minute more. Push off to the sides of the pan and add the chicken. Cook until no longer pink inside and starting to turn golden all over. Mix the chicken with the onion/leek and garlic in the pan, and add the salt, pepper, shredded carrot, and shredded zuchini and stir. Mix in the apple cider-curry-raisins and let cook until the liquid is nearly gone, stirring every so often. Mix in the pistachios. Serve over rice.

Voila. Complicated flavours without a complicated recipe. I can hardly wait for left-overs tomorrow!

Tags: , , , , , , , , , , , ,

Posted in Recipes | No Comments »

Monday, September 6th, 2010

Mmm, Dairy Free Scones

In an effort to avoid labouring too much on Labour Day, I thought I’d post a quick recipe today. My sweet friend Kim brought over some scones last month, and being the truly amazing person that she is, she made them dairy-free so that my refluxy baby wouldn’t be adversely affected by them. Personally, I enjoyed them much more than regular scones, and will likely be using this recipe here on in. I believe that goodness like that absolutely needs to be shared! So, here you go.

Scones

Scrumptious Scones

Preheat oven to 425 degrees F. Lightly grease a cookie sheet and set aside. In a large mixing bowl combine:

  • 2 C flour (all purpose, or a mix of that and whole wheat)
  • 3 tsp baking powder
  • 2 tsp brown sugar (I used more b/c the orange was really sour)
  • 1/4 tsp salt
  • the zest from one orange
  • optional: 1/2 C sliced almonds and 1/2 C white chocolate chips

You will also need:

  • 1/4 C vegetable shortening (I used margarine)
  • 1 beaten egg
  • the juice from 1 orange + enough water to equal 3/4 C
  • 1 C blueberries

Cut-in the fat until it resembles pea-sized chunks. Add the OJ + H2O and beaten egg and stir until just mixed. Fold in the blueberries (and almonds and chips if you are so inclined). Drop large spoonfuls onto the greased cookie sheet (and top with some extra almonds if desired) and bake for 10-12 minutes, until the tops are turning golden brown. Cool on a wire rack before storing.

SOOOO DELICIOUS!!!

Thanks, Kim! You are a kitchen Goddess!!!

Tags: , , , , , , , , ,

Posted in Recipes | 2 Comments »

Powered by WordPress

Blossom Theme by RoseCityGardens.com

Bad Behavior has blocked 241 access attempts in the last 7 days.