You gotta roll with the punches

Happy Monday evening everyone.  Hope you all had a good weekend.  I’m going to tell you right now that it’s going to be a very busy week.  You see, I have to get my report cards written by Friday and I've got a long way to go still.  Plus my student teacher begins this week too, so lots of meetings and such happening.  I will try and post some stuff, but I apologize ahead of time if you don’t hear much from me.  Please come and check back often.  I don’t want to lose any of my readers.  So what did everyone get up to this weekend?  Try any new recipes?

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Friday night we took the kids downtown for a Festival of the Arts.  It was called Wind & Fire.  Although it was a very chilly night, the kids did pretty good.  We took them to Tim Horton’s later on to warm up with some hot chocolates.  We watched a fire show… a group of 4 ladies dancing and spinning various objects on fire, such as swords and hoops.  I forgot my camera at home, so I took pictures with my Blackberry.

Saturday was a bit of a bummer for me.  I mentioned earlier that I was going for my NLS Lifeguard Recertification course.  Before someone is able to recertify, your CPR-C has to be current within one year.  I thought mine was, but apparently I only had my CPR-A.  I had to take a first aid course in October for work since I”m the first-aid attendant at my school and I remember practicing infant/child CPR, but I guess the instructor decided to throw that in, but not give us credit for it.  To make a long story short, since CPR-C was not written on my first aid certificate, I was not able to take the NLS recert course….boo .  However, there is always a silver lining on every cloud…I’m going to be taking my recertification for Standard First Aid and CPR-C in a few weeks when I visit my parents for Spring Break, and then take my NLS recert course.  And since there are many more options for recertification courses offered in the big city, I’m also going to be updating my WSI (water safety instructor) as well as my LSI (lifesaving instructor) courses.  Then I’ll be good for another couple of years. 

Saturday night I played another game of hockey and then we had some friends come over for a games night.  Great times had by all.

And are you ready for some cuddly, cute, awesome and adorable news?  I got a call from my dad Sunday morning… we have a new addition to the family.  May I introduce you to Bonnie…….

Bonnie is an 8 week old Jack Russell Terrier.  My  jaw just about dropped when I saw her picture.  I can’t wait to meet her and cuddle her when I visit in 3 weeks.  I wonder what Buster will do with her?  Can’t wait to see them play together too. 

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As for my eats this weekend…. nothing too interesting until Sunday night.  I did my regular grocery run Sunday afternoon  and decided to come up with some sort of creation for Pork Tenderloin….and some vegetables….and voila…..

Roasted Cream of Vegetable Soup

Bacon Wrapped Pork Tenderloin with Apples and Brie in a Truffle infused Filo crust

Unfortunately the filo pastry kind of fell off the pork when I cut it to serve, but that’s ok.  It still tasted pretty darn good. 

Well guys, I’m off now.  I need to get in my workout, eat dinner, prepare an assignment for tomorrow AND work on report cards.  AHHHHH.

Talk soon

Bea

xoxo

Curried Pork Shepherd’s Pie

Hey guys,

So once again I surprised myself with another great creation in the kitchen.  But first, how did you like my GF DF and Vegan Chocolate Cake?  I’ve got some leftover cake in the fridge and a couple of Vanilla pods, so I think I’m going to try to make a Vanilla sauce to go with it..will see how much time I have tonight as I have some work to complete for tomorrow’s school day. 

So as I was saying, tonight’s creation was inspired by my leftover pork shoulder from Sunday night’s dinner.  I wanted to make some Chilli with it, but realised that I had no canned tomatoes in my pantry.  Well then came about Plan B…. Shepherd’s Pie.  But not just any pie… see for yourself. 

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Directions

First I boiled 3 medium sized Russet potatoes.  Instead of using water to boil, I used the left over broth from the Braised Pork Shoulder.  But water works too. 

While the potatoes were boiling, I cut up the left over pork meat and a couple of carrots. 

I also made a gravy to go with the pork meat.  First I melted 2 Tbsp of Earth Balance butter in a medium saucepan.  Then I whisked in 1 Tbsp of Sorghum Flour to make a Roux.  Make sure you get all of the lumps out.  I cooked this for a couple of minutes, then slowly added 2 cups of my broth from Sunday’s pork roast.  Then I added the pork and carrots to the gravy mixture. 

I also added a spring of thyme, 2 cloves of fresh pressed garlic, some salt and pepper to taste, a pinch of grated nutmeg, a dash of worstershire sauce, 1 Tbsp of Fish sauce and 1 Tbsp of Yellow Thai curry paste.  I set the meat mixture aside and prepared the mashed potatoes.

To make the mashed potatoes, I peeled them and then added 2 Tbsp of Earth Balance, a splash of milk, salt, pepper and a pinch of nutmeg.  Then I mashed the potatoes until they were nice and creamy.

Turn on your oven to 350F.  To assemble the Shepherd’s Pie, I layered a casserole dish with the pork mixture, then added the mashed potatoes on top.  Finally I covered the potatoes with about a cup of grated Dill Havarti cheese.  In to the oven everything went for about 10 minutes, covered.  Then I removed the lid and turned on the broiler  until the cheese became golden and bubbly. 

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That’s it for tonight.  It’s going to be a crazy rest of the week… in a nutshell it includes…doctor’s appointment, Bank appointment for RRSP crunch time and it’s report card writing time.  Plus all day this Saturday is my Lifeguarding recertification course at the local pool…I’m very nervous about it as it’s been 4 years since I worked as a lifeguard.  What will be will be I guess !

Any big plans this week? 

Beaglebea

xoxo

Wine, Potatoes and Pork

Did everyone have a good weekend?  Mine was pretty good.  I finally made it to the wine store to bottle my batch of wine that’s been sitting since January.  I would have gone sooner but its been a busy few weeks.  Now I have 30 bottles of Chardonnay that are ready to be devoured. 

Trevor and I also watched a movie Saturday night. 

Arthur Bishop (Jason Statham) is a 'mechanic' - an elite assassin with a strict code and unique talent for cleanly eliminating targets. It's a job that requires professional perfection and total detachment, and Bishop is the best in the business. But when his mentor and close friend Harry (Donald Sutherland) is murdered, Bishop is anything but detached. His next assignment is self-imposed - he wants those responsible dead. His mission grows complicated when Harry's son Steve (Ben Foster) approaches him with the same vengeful goal and a determination to learn Bishop's trade. Bishop has always acted alone but he can't turn his back on Harry's son. A methodical hit man takes an impulsive student deep into his world and a deadly partnership is born. But while in pursuit of their ultimate mark, deceptions threaten to surface and those hired to fix problems become problems themselves.

I thought it was a good movie.  Lots of action and the story line keeps you interested. 

On on to good eats…..

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Every so often I have a craving for a good pot roast.  So on the menu for Sunday night was pork shoulder, yummy scalloped potatoes and veggies for dinner. 

The pork was very juicy, tender and flavourful.  It was a 2 Kg hunk of meat… I have a ton of leftovers, so I’m thinking I’ll get creative with pork for tomorrow’s meal.  I also found a way to make scalloped potatoes on stovetop since my oven was in use for the roast. 

And wait until you get a load of dessert.  It’s the world’s easiest, richest, chocolaty Chocolate cake ever. I guarantee you’ll be on Cloud 9 (or the Chocolate Cloud…either way… it’s pure bliss )

And will you believe me when I tell you the cake is …..

GLUTEN-FREE + DAIRY-FREE + VEGAN

And I only used 4 ingredients…really…that’s it

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So this is what happens when Trevor helps me out in the kitchen…. some pictures I find on my camera when I’m uploading them… thanks babe

Although I have no idea where the Shepherd picture came from.  Can you figure out what the 5th picture is? 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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So that’s it for now…I will post the recipes for the roast, potatoes and chocolate cake in the next few days.  I’m actually just heading out the door in the next few minutes for a social. 

But I’m really excited to see our extended forecast too… they are forecasting 5 days of sunshine. 

Anything new in your neck of the woods?  See any good movies as of late?

 

Take care

Bea

xoxo

Just another manic Monday

Monday’s are always tough for me.  I’m not really a morning person, so when that alarm clock goes off, I tend to hit the snooze button once or twice.  Once I did get out of bed, the day seemed to run pretty smoothly.  I was excited to try a new ingredient in my morning smoothie.  My local Health Food Store was able to get it in on a special order.  You can find Navitas Naturals products on their website by clicking on this link:  Navitas Naturals.  They’ve even got recipes. 

 

 

 

 

 

 

 

 

 

 

 

I added 1 Tbsp to my mix.  It actually doesn’t look any different than my other GREEN MONSTER and it actually doesn’t taste that much different either.  Just a slight cocoa taste.  Very satisfying first thing in the morning.  It makes enough to fill up a smoothie container and drink on the way to work. 

After work I had to run from meeting to meeting and was happy to get home in the afternoon.  Then it was time to figure out dinner.  I had left over pork tenderloin from last night’s Pad Thai, so it was time to get creative.  After dinner was a 4km run on the treadmill.  I began training today for my race in May.  (stay tuned for more info).

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PORK TENDERLOIN WITH GOAT CHEESE

(Gluten-free)

The Ingredients

• 1 cup Penne (Gluten-free Rice Pasta)
• Pork Tenderloin
• 1 medium onion, chopped
• 3 or 4 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 cup of baby spinach
• 1 cup of mixed frozen veggies (corn, carrots, peas – not in picture)
• 1/2 cup of dry white wine
• 4 oz goat cheese
• bunch of cilantro, chopped
• 6 fresh chives, chopped
• 1/2 cup or 3/4 cup walnuts
• salt and pepper to taste

Steps

Prepare your ingredients.  You will want to slice your pork tenderloin into thicker slices.  Boil your pasta while frying your meat so that it is ready to be added when needed.

Heat olive oil on medium-high heat in frying pan.  Pan fry your medallions in batches until golden brown.  The meat can be pink in center.  You will want to make sure that you do not overcrowd your pan as it will take you longer.  Set aside until ready to be added later. 

In same pan, add a little bit more oil and sauté your onions, garlic, pepper and frozen vegetable mix.  Sauté for 4 – 5 minutes or until vegetables are tender.

Now add your spinach, cilantro and chives.  Add the white wine and mix. 

Add the goat cheese and walnuts and stir until cheese is dissolved and sauce becomes creamy. 

Now stir in your cooked pasta.  Also add your medallions and heat thoroughly.  Season with salt and pepper to taste.  And your meal is now ready to eat. 

 

BON APPETIT   !!!

 

Have an awesome night. 

xoxo

Bea

Snow, Chocolate and Thai….oh my!

Hope everyone had a great weekend.  After a weekend of non-blogging, I’m back.  Weekends get a little busy around here, so you’ll see most of my blog updates throughout the week.  Mother Nature was nice enough to spoil us with this kind of day……

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Saturday I decided to head up the mountain again, this time with the dog and a friend of mine.  It was another beautiful day on the west coast, a perfect day for a trek in the snow. Unfortunately the clouds came in the afternoon.  Nothing beats fresh, crisp mountain air and good company. We went about 6km and stopped for lunch along the way.  My legs were definitely tired as it’s hard work stomping through the snow… and I had hockey that night too.  No goals, but I got 2 assists and we won 9-2.  We rock !

 

We came across a cute creek. 

And of course when we got back home we were greeted with another beautiful view on the oceans and mountains…. THIS is why I LOVE this part of the world. My view from right outside my doorstep.

 

 

 

 

 

 

 

 

 

 

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PAD THAI

gluten-free and dairy-free

For Christmas my friend gave me a new cookbook:  Thai, a collection of over 100 essential recipes.  I decided to try one of the recipes today…. success!  I sometimes really do surprise myself. 

 

The cookbook and today’s recipe

The ingredients

• 8 oz  thick rice-stick noodles (gluten-free)
• 2 Tbsp vegetable or peanut oil
• 2 garlic cloves, chopped (I used 3)
• 2 fresh red chillies, seeded and chopped
• 8 fresh Chinese chives, chopped
• 2 Tbsp fish sauce (gluten-free)
• juice of 1 lime (I forgot this part)
• 2 tsp.  brown sugar (I used sucanat)
• 2 eggs, beaten  (for dairy-free substitute 2Tbsp ground flaxseed with 6 Tbsp water)
• 4 oz  bean sprouts
• 4 Tbsp chopped fresh cilantro
• 4oz  unsalted peanuts, chopped, plus extra to serve
• crispy fried onions, to serve ( I omited this).

Method

Soak the noodles in warm water for 10 minutes, drain and set aside.  I also prepared all my ingredients before beginning to cook as the cooking process itself goes relatively quick.  I also didn’t have a wok, so I used my cast-iron frying pan. 

Heat the oil in a wok and stir-fry the garlic, chillies and pork for 2-3 minutes.  Add the shrimp and stir-fry for an additional 2-3 minutes. 

Add the chives and noodles, then cover and cook for 1-2 minutes.  Add the fish sauce, lime juice, sugar and eggs.  Cook, stirring and tossing constantly to mix in the eggs. 

Stir in the bean sprouts, cilantro, and peanuts, and serve with small dishes of crispy fried onions and extra chopped peanuts. 

It was a popular meal with the boyfriend.  He even had seconds   Compliments to the chef !!  I was a little hesitant at first because chilli peppers usually make things spicy, but it was just perfect.  I will be making this one again very shortly. 

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DEATH  BY CHOCOLATE

Because some days you just have to indulge

Recipe from “The Little Black Book of Chocolate”

Ingredients

• 2 oz unsweetened chocolate
• 1/4 cup butter (Earth Balance)
• 2 cups granulated sugar, divided
• 2 cups all-purpose flour
• 4 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1 cup milk
• 1/2 cup finely chopped walnuts or pecans
• 1 tsp. vanilla
• 2/3 cup firmly packed dark brown sugar
• 6 Tbs. unsweetened cocoa
• Whipped cream to serve

Directions

Preheat oven to 350F. Lightly butter 2 1/2 quart deep casserole and set aside.  Place chocolate and butter in small saucepan and cook over low heat until melted.  Set aside to cool slighlty.

Combine 1/3 cups granulated sugar, flour, baking powder and salt.  Stir well and sift into large bowl.  Stir in reserved chocolate, milk, nuts and vanilla.  Spoon into prepared casseole and smooth top.

Place brown sugar, remaining 2/3 cup sugar and cocoa in a bowl and stir to combine.  Scatter over top of batter.  Pour 2 cups water (room temperature) over mixture but DO NOT STIR. 

Bake in preheated oven 1 hour.  When done there will be a crust on top and chocolate inside will be runny.  Serve warm or hot with whipped cream on the side.  (I didn’t have any in house )

DEATH BY CHOCOLATE !

HOPE YOU LIKE THE GOOD EATS…WILL BE BACK SOON WITH MORE YUMMY TREATS. 

WHAT’S YOUR FAVORITE ETHNIC DISH? 

Cheers…

Bea