Lightly Braised Collards with Black Eyed Peas

This recipe came to me from Front Door Organics, where I get my produce delivered to my front door weekly, love it!   This was a great recipe, smokey as promised and the collards were lovely having braised for 40min.  I usually don’t cook them this long, and they are usually much tougher, but with this recipe, they just melt!

  • 1 bunch collard greens
  • 5 slices turkey bacon
  • 1 cup vegetable stock
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 2tsp olive oil
  • 1/2 tsp smoked paprika
  • 1 cup black eyed peas
  • dash of red wine vinegar Continue reading

Meal Plan November 21-27, 2011

I put this meal plan together instead of going out for a run this afternoon, bad for the marathon training plan, but good for the meal plan.  I am feeling uninspired again, it may be this between Thanksgiving and Christmas season.  Many of my magazines are either focused on Thanksgiving, which we celebrated back in October, so not really interested in those recipes, or are gearing up for the holiday season and entertaining, where are the quick weekday meals?  With some effort I did find a few that I am interested in trying out.  It seems that many of the recipes are too new for their websites, bummer, no links!

Crispy tofu from chatelaine.comImage from

Lunch:   Quesadillas
Dinner:  Crispy Tofu with Peanut Sauce and Bok Choy

Lunch:  Pancakes
Dinner: Mousaka (Canadian Living Dec 2011 p.161) with Lemony swiss chard (Chatelaine Dec 2011)

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Meal Plan October 17-23, 2011

The excuse I am using for not preparing my meal plan until now is that the mouse for my mac was out of batteries for the past two days.  Good one eh?

This is what’s on the meal plan for this week..

Image from Canadian Living, September 2011

Lunch:  leftovers
Dinner: Meatless Monday:  Pesto Pasta with a green salad with a cumin dressing (so lovely)

Lunch:   Sweet potato, black bean and chicken quesadillas
Dinner:  Steak and Swiss Chard with Garlic Bread (Everday Food by Martha)

Lunch:  more quesadillas
Dinner: Chicken with Cilantro Peanut Sauce (Canadian Living, Sep 2011)

Lunch:  Veggies and Hummus
Dinner:  Mediterranean Vegetable Bean Soup (Food and Drink Autumn 2011)

Lunch:  Egg wraps
Dinner:  Seared Cod with oven roasted fall vegetables (butternut squash, beets, broccoli etc)

Lunch:  sandwiches at the Science Center
Dinner:  Garlic Ginger Chicken Wings (Canadian Living, Sep 2011)

Lunch:  Green tomato and Leek Fritata (From Martha)
Dinner:  Basque Roast Chicken (Canadian Living, Sep 2011)

Meal Plan September 26-October 2, 2011

This week’s meal plan, including a little birthday party at the end of the week.  I am making  a chocolate cake with Dolphins coming out of it, we have passed the princess stage, and this party is an under water celebration.  To make this happen I am thinking of projecting a video of planet earth oceans onto the basement ceiling, we’ll see how that turns out.  Anyways, onto our meal plan….
Lunch:  cruduites and hummus and leftovers
Dinner:  Meatless monday Pinto Bean and Rice Buritos (from Real Simple)

Lunch:  cheese and crackers and veggies and dip
Dinner:  Sweet Potato, Black Bean and Chicken Quesadillas

Lunch:  grilled cheese sandwiches (mine will be with tomato and pesto on rye bread)
Dinner:  chicken enchiladas (not assembled, but rather like a soft taco)

Lunch:  leftover quesadilas
Dinner: sweet potato, spinach and egg hash

Lunch: tuna melts
Dinner:  Out for dinner, yippeee

Lunch:  Pizza (to accompany the underwater themed birthday party)
Dinner:  Prime Rib Roast on the BBQ, fingerling potatoes, steamed broccoli

Brunch:  french toast and this little gem sounds yummy – Baklava French Toast (from Closet cooking)
Dinner:  take out chinease to visti gramma, rescheduled from last week!

Meal plan Sep 16-25, 2011

Back to school has kicked my a$$. It’s been BUSY. Lacking a concrete meal plan has not helped. Then yesterday I got the latest issue of Everyday Food from who else but Martha. So I am dedicating the next week and a bit to this issue. I have to say I am pretty excited to try these recipes. I already made the curried cauliflower and it was ok. Sort of bland, but if you don’t like a strong curry, then this may be the dish for you. The kids hated it.

You will notice that I haven’t been including lunches during the summer. But guess who’s baaaack, well sort of next week I will add the lunch menu that I have been working hard on all summer (hah who’s kidding who, pbj anyone?)  At least I don’t have to brown bag them!

All these recipes are from the latest issue of Everday Food, and likely not on the website, so I am not including any links here.  But if I ever to putting together another post about them there you will have them.  I am so pleased with this 10 day plan, that I may repeat it, in which case I will include the links.


Dinner:  Curried cauliflower and chickpea casserole (sort of bland, so how is that the kids hated it?!)

Turkey stuffing casserole  (this was truly awesome, the kids hated it!)

Pineapple beef red curry  (quartering the curry paste made this bland and the kids hated it anyways!)

Chicken barley soup  (cooked the barley separately to avoid it sucking up all the broth, and it still happened, but I liked this one, the kids hated it!)

Three cheese macaroni  (I doubled the pasta but left the sauce as is, and there was MORE than enough sauce, two kids liked it, one hated it!)

Slow cooker pea soup

Braised chicken with squash

Maple Brussels sprouts, sweet potatoes, broccoli, couscous

Green turkey curry with eggplant

lunch:  White bean chili with bacon scallion cornbread
Dinner:  We are going out to “smoke-fest 2011”
lunch:  Chicken enchilada casserole
Dinner:  take out chinease at the great grand parents!

Meal Plan August 29-September 5, 2011

As I type this I am sadly noting the end of a great summer.  I was thinking earlier this evening while putting the kids to bed that this summer can simply be summarized as perfect (to this point and hoping this week doesn’t screw things up).  We have had two great weeks of holiday with good friends and lots of amazing times in between with family and friends.  The summer has simply been perfect!

The meal plan for this week is….

Monday:  Meatless Monday
Dinner:  Sundried Tomato, feta, and heirloom black cherry tomato pasta toss

This was a really simple recipe that I put together with fresh ingredients from the garden, this was our first substantial harvest of cherry tomatoes, and well there always is alot of oregano, so that was tossed in there too, and I have been craving sun dried tomatoes, since I stare at a jar of it in my pantry daily.  Toss about 4-6 cups of pasta, with 1/2 cup of feta cheese, 1/4 cup of sun dried tomato, 1 cup quartered black cherry tomatoes, 2 tbsp fresh oregano, one clove of minced garlic.  That’s it, and maybe some olive oil, to prevent the pasta from sticking and mmm mmm enjoy!

Morrocan chicken with couscous and grilled pita (this sounds delicious and fast from epicurious)

Slow-Cooker Tri-Tip Beef Mole (this recipe is a combination of the Chicken Mole recipe from Canadian Living and it’s Food Blog’s beef version, and it sounds like it might not be as fast I as I would like, so I am going to see if I can make the mole the day before and then throw it all in the slowcooker)

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No Bake Creamy Peanut Butter Pie

This pie is for Jennie and Mikey, and a sick little boy who is hopefully on the mend.  I am dedicating this pie to life and remembering how fragile it is and how in an instant everything can change.  Hug your dear ones today and enjoy a piece.

Originally posted in Jennie’s blog

No Bake Creamy Peanut Butter Pie

Serves 10 to 12

  • 8 ounces oreo cookie crumbs
  • 4 tablespoons melted butter
  • 4 ounces finely semi-sweet chocolate chips
  • 1/4 cup unsalted peanuts
  • 1 cup whipping cream
  • 8 ounces cream cheese
  • 1 cup smooth peanut butter
  • 1 cup icing sugar
  • 1 – 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/4 cup semi sweet chocolate chips
  • 1tsp shortening
  • handful of  chopped peanuts

Combine the cookie crumbs and the melted butter in a 9 inch spring form pan.  Place in the freezer while you work on the rest.

Melt the chocolate chips  in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle  peanuts over the melted chocolate. Return to freezer while you prepare the filling.

Beat the whipping cream using a stand mixer until stiff peaks form.  Transfer to a small bowl and store in fridge.  Beat the cream cheese and peanut butter in  on medium speed until light and fluffy.  Reduce speed to low and gradually add in the icing sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture.   Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Melt the remaining chocolate chips in the microwave along with the shortening, stir to combine and drizzle on top of pie, sprinkle with peanuts and return to freezer or fridge for several hours.

Enjoy the pie and life.

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