Venison Meatloaf Topped with Horseradish Mashed Potatoes

When I came across some ground venison at the local butcher shop, I knew I had to buy some and re-live my childhood just a bit. When I was a child, my dad would go hunting each year.

During Dad’s week away, my mom would spoil my brother and I. We got to watch more TV than usual and stay up late. I liked to stay up late and spend time with the family dog, Rocky (I needed an excuse to share this adorable picture I came across while cleaning this week!). We weren’t allowed to go out for walks after dark, so I would work on teaching him tricks, chasing each other around the living room, and snuggling (even when he got bigger, he still liked to snuggle. There were a few years where I’m pretty sure the dog was bigger than me).

9-year-old me and Rocky (somewhere around 15-weeks old at the time), both looking a bit sleepy.

Most years, Dad would come home with some tasty venison. I always tried my best not to imagine that what I was eating what was once a cute deer. I still try not to think about it too much. The only things I recall my parents cooking with the venison were jerky (we had our own dehydrator) and chili. More recently, we make meatloaf.

Because it’s been a cold, rainy week around here, I decided that some comfort food was in order. And venison meatloaf hit the spot! But I did go a bit overboard. I made a double-batch of meatloaf. After 5 days of eating meatloaf, I took a few leftover pieces to some friends. The remaining slices have been put in the freezer for the coming weeks.

While I’ve since come up with my own recipe for venison meatloaf — no matter how it is spiced — it reminds me of my childhood.

Venison Meatloaf Topped with Horseradish Mashed Potatoes

Venison Meatloaf

Ingredients

  • 2 pounds ground venison – approximate cost $20.00
  • 1 cup breadcrumbs – approximate cost $1.00
  • 2 teaspoons sea salt – approximate cost $0.05
  • 1 teaspoon cane sugar – approximate cost $0.10
  • 1 teaspoon black pepper – approximate cost $0.10
  • 3 teaspoons paprika – approximate cost $0.25
  • 1/2 teaspoon allspice – approximate cost $0.10
  • 1/4 teaspoon nutmeg – approximate cost $0.10
  • 3 cloves garlic, minced – approximate cost $0.30
  • 1 can diced tomatoes, drained – approximate cost $1.25
  • 4 large eggs – approximate cost $1.20

Method

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the breadcrumbs, sea salt, cane sugar, black pepper, paprika, allspice, nutmeg, and garlic in a large mixing bowl.
  3. Add the ground venison, tomatoes, and eggs.
  4. Mix until well combined.
  5. Divide mixture into two.
  6. Form into two loaf shapes.
  7. Place into a loaf pan.
  8. Bake for 45 minutes (this is a great time to start preparing the horseradish mashed potatoes).
  9. Remove from oven.
  10. Top the meatloaves with the horseradish mashed potatoes.
  11. Return to oven and bake for an additional 15-20 minutes (or until cooked through).
  12. Broil for a few minutes so the potatoes are crispy and golden (Watch it closely though, they can burn quickly if you aren’t paying attention).
  13. Remove from oven.
  14. Allow to sit at room temperature for about 10 minutes.
  15. Serve and enjoy!

Horseradish Mashed Potatoes

Ingredients

  • 4 large potatoes – approximate cost $2.00
  • 1/2 cup butter – approximate cost $1.00
  • 2 tablespoons spicy horseradish – approximate cost $0.30

Method

  1. Optional: Peel skin off of the potatoes  (I left the skins on).
  2. Bring a large pot of water to a boil.
  3. Slice potatoes into bite-sized pieces.
  4. Boil potatoes until they can be easily pierced with a fork (approximately 15 minutes).
  5. Drain water.
  6. Combine potatoes, horseradish, and butter.
  7. Mash until well-combined.

Makes about 16 servings (approximate cost: $1.73 per serving).

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Bryan’s Mom’s Chocolate Cake

Miss me yesterday? Normally I post on Wednesdays and join a bunch of blog parties… but I decided to switch things up. Typically, today I would be be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker. But… the challenge ingredients didn’t work well with our current dietary habits so I decided to skip out this month. You should stop by and check out the challenge though, there are, as usual, some delicious and fantastic recipes posted!

Today, I’d like to wish my wonderful, loving, best friend and boyfriend Bryan a very Happy Birthday!

Bryan — Thank you for being so wonderful! … and eating all my failed attempts at baking your favourite cake. Love you immensely!

To celebrate his birthday I’ll be making yet another attempt at making his absolute all-time favourite cake (His mom’s recipe). The pictures come from my last, and most successful, attempt at making the cake so far. My brother and I served the cake at a birthday lunch we hosted for Nana back in August. The cake went over really well despite the fudgy texture.

Nana, her sisters, and my brother Matt getting ready to enjoy their chocolate cake! (For Nana’s birthday gift, Matt and I hosted a lunch for these lovely ladies. They all loved it and had a wonderful afternoon!)

The recipe may look simple enough. But you see, I’m a terrible baker. It never seems to come out right.

At first, I tried to make the recipe, but changing some of the directions (I tried to melt/boil ingredients on the stove-top instead of in the microwave). I tried to fiddle with the ingredients (using only lard instead of adding some butter and vice versa). Less sugar maybe? Usually I get the cake right. It should be fluffy (not fudgy, which is what happened last time). The frosting is generally the tough part. It frequently comes out soupy (it should be thick). What I’ve learned… mother knows best when it comes to her own recipe! Stick to it.

What makes this cake so amazing? It’s chocolately (cake and frosting). It’s fluffy. It’s oh so sweet. And when Bryan’s mom makes it, it’s one of my absolute favourite desserts. But most important, this cake reminds me of Bryan’s wonderful and welcoming family and my trips to New Mexico.

Bryan’s Mom’s Chocolate Cake

Ingredients

Cake

  • 2 cups sugar  – approximate cost $0.75
  • 2 cups flour  – approximate cost $0.60
  • 1 teaspoon baking soda  – approximate cost $0.05
  • 1/2 cup butter or margarine  – approximate cost $0.50
  • 1/2 cup lard (Crisco)  – approximate cost $0.40
  • 4 tablespoons cocoa  – approximate cost $0.40
  • 1 cup water
  • 1/2 cup buttermilk (1/2 milk added to 1/2 tablespoon lemon juice)  – approximate cost $0.30
  • 1 teaspoon vanilla  – approximate cost $0.10
  • 2 eggs  – approximate cost $0.50

Frosting

  • 1/2 cup butter or margarine  – approximate cost $0.50
  • 6 tablespoons milk  – approximate cost $0.20
  • 4 tablespoons cocoa  – approximate cost $0.40
  • 1 pound or 454 grams icing sugar  – approximate cost $1.00
  • 1 teaspoon vanilla  – approximate cost $0.10
  • 1 cup chopped pecans  – approximate cost $2.00

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare the cake batter.
    1. Stir together sugar, flour, and baking soda in a large mixing bowl.
    2. Bring butter (or margarine), lard, cocoa, and water to a boil. (NOTE: Bryan’s mom melts the ingredients in the microwave. She also notes that she uses margarine and butter-flavoured Crisco sticks. I melt the ingredients in a pot on the stove. I have used butter and a generic brand of lard)
    3. Stir butter mixture well.
    4. Slowly add the dry flour mixture to the butter mixture.
    5. Mix well using an electric mixer.
    6. Slowly add (while continuing to mix):
    7. Buttermilk (NOTE: Bryan’s mom notes that you can use milk added to one-half tablespoon of lemon juice as a substitute — I use this recommendation)
    8. Vanilla
    9. Eggs (NOTE: Bryan’s mom notes that she uses one-half cup of egg beaters)
    10. Bake in 11×13 oblong pan for 35-40 minutes at 350 degrees Fahrenheit.
  3. Prepare the frosting.
    1. Bring butter or margarine, milk, and cocoa to a boil in the microwave. (NOTE: For whatever reason, this direction is a must! I’ve tried melting these ingredients in a pot on the stove many times. Each attempt was unsuccessful, resulting in a liquidy frosting that never stuck to the cake. Use the microwave and the frosting will turn out thick every time.
    2. Mix well with electric mixer.
    3. Add icing sugar, vanilla and chopped pecans.
    4. Mix well with electric mixer.
  4. Pour icing over HOT cake.
  5. Serve and enjoy!

Makes 15 servings (approximate cost: $0.52 per serving).

Guest Post: Best Waffles for Independence Day

Tomorrow, my friends south of the border will be celebrating Independence Day. More often, I hear it referred to as the 4th of July. Between school, work, hobbies (yes, I find time for that on occasion), and having just celebrated Canada Day over the weekend, I just haven’t had time to prepare a blog post celebrating Bryan’s country’s holiday.

Instead, today I have a blog poster here to help me celebrate!  I learned quite a bit of history from David’s article and hope you will too!

How will we celebrate? I think Bryan and I may need to make some waffles (topped with blueberries and fresh Ontario strawberries) now that I’ve got a new recipe on hand. Red, White, and Blue waffles!

Welcome and take it away David!


Author Bio: This is a guest post by David J. from Fridge Freezer Direct, UK’s premier commercial refrigeration and catering equipment specialist. For more information you can visit www.fridgefreezerdirect.co.uk.

Best Waffles for Independence Day

Independence Day – commonly called “The 4th of July” – is a proud day for the United States. It’s a day when we can celebrate our independence and really take pride in this beautiful country we live in. We generally mark this occasion in a number of different ways, and if you’re looking for a way to celebrate this great day, then we can help you!

The key is to do something truly American. After all, being American is what the 4th of July is all about! However, it doesn’t have to be a big grand gesture then enables you to mark this magnificent date; there are many small ways in which you can showcase your patriotism.

One possible way is through waffles. Thomas Jefferson returned from France in 1789 and he brought back a waffle iron. Since that day, we Americans have loved waffles, and so, what better way to celebrate than by making the perfect American style waffle?

Image courtesy of Grant Cochrane / FreeDigitalPhotos.net

Image courtesy of Grant Cochrane / FreeDigitalPhotos.net

So if you want to mark Independence Day with a whole heap of waffles, you first need to grab the following ingredients.

Waffles

Ingredients

  • 2 cups plain flour
  • 4 tsp. baking powder
  • 2 tbsp. white sugar
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 ½ cups warm milk
  • 1/3 cup melted butter

Once you’ve got these ingredients in stock, follow our easy guide to turn these ingredients into delicious American style waffles.

Method

1) Turn on your waffle iron.
2) Get yourself a big mixing bowl.
3) Mix the flour, salt, baking powder and sugar together.
4) Beat the eggs in a separate bowl.
5) Stir the milk, butter, and vanilla extract into the eggs.
6) Pour the liquid mixture into the bowl containing the dry mixture
7) Beat the batter until it develops a smooth consistency.
8) Ladle the batter into the waffle iron.
9) Cook until the waffle looks done (golden and crispy).
10) Garnish with whatever toppings you like; for example, fruit, syrup, chocolate, or candy.
11) Repeat the process until everyone’s full!
12) Sing the national anthem.

It’s as easy as that! Enjoy your 4th July and some delicious waffles!

Nana’s Macaroni and Cheese Casserole

This post is for my childhood best friend and her mom. I know you’ll be reading this and you’ve wanted to know the “secret” macaroni and cheese recipe for a while now (I put sectret in quote not because this recipe is secret… but because it’s one of those things I had to be in the kitchen to learn, there wasn’t a written recipe for a while). This recipe is my progress so far at imitating Nana’s Macaroni and Cheese Casserole. It’s not quite as delicious as hers (yet). She jokingly told me last weekend that hers tastes better because of the added love. 🙂

To me, this is my all-time favourite comfort food. It reminds me of my childhood. When I was in grade school, Dad would pick my brother and I up from school during lunch hour and we would go visit Nana and Boppa (I had trouble saying Papa as a toddler and the nickname “Boppa”stuck). Nana always had a fantastic meal ready when we arrived. We ate lunch, visited, and Dad dropped us back at school on his way to work. Back then, I didn’t realize how lucky I was to have a home-cooked meal every day. And to spend time with my family at every meal.

Nana’s repertoire seemed endless, I remember homemade soups (chicken noodle, cream of asparagus) and sandwiches (grilled cheese made with a sandwich press, ham, turkey, hot chicken with gravy). Lunch was rarely the same two days in a row.

My favourite was always the Macaroni and Cheese Casserole. This was Dad’s least favourite meal, so Matt and I would beg Nana to make it. And she would.

I miss those lunches. But it’s a fantastic memory! As we grew up, we went to different schools, Dad was moved to an office that was further away, and eventually Nana decided to move. We still try to get the family together on weekends for dinner when possible.

Over the years, I’ve tried my best to learn from Nana and imitate the recipe. You see, it was originally my Great Grandmother’s recipe and it had never been written down. Interestingly, Nana tells me that she and her sisters each have their own way of making the recipe. And each of them insists theirs is “just like mom’s” The differences are minor: the tenderness of the pasta before it is added to the casserole, the topping, the way you prepare the cheese, and whether or not you include the liquid from the canned tomatoes…

I hope to learn to make more family recipes, but this is the one that I hope to perfect soon!

Nana’s Macaroni and Cheese Casserole

Ingredients

  • 2 cups dried macaroni noodles – approximate cost $0.60
  • 1 sleeve salted top crackers – approximate cost $0.60
  • 1 796 mL can of whole tomatoes, undrained – approximate cost $1.25
  • 1 ½ teaspoons sea salt – approximate cost $0.10
  • ½ teaspoon black pepper – approximate cost $0.05
  • 1 egg – approximate cost $0.30
  • 1 cup milk (the type of milk has changed over the years, I currently use whole milk or 2%, Nana uses Skim or 1%) – approximate cost $1.33
  • 250 grams of medium cheddar cheese, cubed – approximate cost $3.50
  • 250 grams of medium cheddar cheese, shredded – approximate cost $3.50

Method

  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Bring a large pot of salted water to a boil.
  3. Add the macaroni noodles.
  4. Boil the noodles for HALF of the recommended time (Nana calls this “parboiling”), about 4-5 minutes.
  5. Drain the noodles and rinse with cold water.
  6. Add the noodles to a large mixing bowl.
  7. Drain the liquid from the tomatoes into the mixing bowl with the noodles.
  8. Dice the tomatoes into small pieces.
  9. Add the tomato to the noodles.
  10. Add the cheese cubes and shredded cheese.
  11. Mix until well-combined.
  12. Pour the noodle mixture into a 9×13 casserole dish.
  13. Add the milk, egg, sea salt, and black pepper to the now empty mixing bowl.
  14. Mix the milk and eggs until well-combined.
  15. Pour milk mixture over the noodles (The noodles should be just covered, and it’s ok if a few tops of the pieces are not submerged. Add a bit extra milk if needed).
  16. Put the salted-top crackers in a plastic bag.
  17. Use a rolling pin to crush the crackers into fine crumbs.
  18. Sprinkle the cracker crumbs over the noodles, making sure to completely cover any exposed noodles so they do not dry out.
  19. Bake for 1 ½ hours (the edges should be slightly browned and the topping golden-coloured)
  20. Remove from oven.
  21. Allow the casserole to stand for 15-20 minutes on the counter.
  22. Serve and enjoy!

Makes about 8 servings (approximate cost $1.40 per serving).

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ALMOST Gluten Free Mint Chocolate Chip Cookies

Last week, I attended a potluck dinner. The theme was St. Patrick’s Day – so green and/or Irish foods were a preferred contribution.

Generally, I contribute a savory food, something that can be a side dish or a main course. However, this time I decided to go with a (green) dessert. I was in class prior to the potluck and needed something that would be easy to transport and didn’t require refrigeration.

I’ve wanted to try making gluten free cookies for a while and decided this was a good opportunity. And it’s a good thing I wasn’t serving the cookies to anyone with an intolerance, because, as it turns out, these cookies did contain gluten. As I was researching gluten-free cookies, I realized the spelt flour (that I had bought in the healthy food section at the grocery store next to the gluten-free flours and cake mixes) contains gluten! According to The Kitchn:

“Spelt has a reputation as a “healthier” grain, but as far as gluten-free cooking goes, it’s out. It is a direct relative of wheat, and while its protein content may be higher and therefore better for those of us without a gluten intolerance, it will cause problems for those with gluten-intolerance. One interesting note, however, is that some people who simply have a mild intolerance say that they can tolerate spelt better than wheat. But you should still avoid it completely when cooking for those with a gluten or wheat intolerance.” (from “Cocoa to Cornstarch: Are These 10 Ingredients Gluten-Free?” on The Kitchn)

A few other things “went wrong” in the process. First, I realized after adding the green food dye that it was also mint-flavoured. This ended up not being an issue because both Bryan and I like mint. And I let my classmates know about the flavour ahead of time. Second, although the dough was green, the cookies turned out golden-brown with a green center. They didn’t look very festive. Next time, I will take them out of the oven sooner so they retain a bit more colour.

So, while these cookies were not, in the end, gluten-free… they were a delicious first attempt. (Bryan asked me to tell my classmates that they were terrible so we could have more at home). However, I promised to make these cookies again soon. However, the next batch will be truly gluten-free, substituting a bit more of each of the other flours to remove the spelt flour.

ALMOST Gluten Free Mint Chocolate Chip Cookies

Ingredients

  • ¾ cup salted butter, softened  – approximate cost $1.50
  • ½ cup brown sugar  – approximate cost $0.25
  • ½ cup cane sugar  – approximate cost $0.45
  • 1 egg  – approximate cost $0.30
  • 1 teaspoon vanilla extract  – approximate cost $0.15
  • 20 drops of mint-flavoured green food dye  – approximate cost $0.25
  • 2 teaspoons xanthan gum  – approximate cost $0.50
  • ½ cup spelt flour  – approximate cost $0.50
  • ½ cup coconut flour  – approximate cost $0.60
  • 1/3 cup tapioca flour  – approximate cost $0.50
  • 1/3 cup almond meal flour  – approximate cost $0.50
  • 1/3 cup white rice flour  – approximate cost $0.50
  • 2 teaspoons cornstarch  – approximate cost $0.10
  • 1 teaspoon baking soda  – approximate cost $0.05
  • ¼ teaspoon sea salt  – approximate cost $0.05
  • 150 grams semi-sweet chocolate chips  – approximate cost $1.25

Method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cream together the butter, brown sugar, and cane sugar.
  3. Add the egg, vanilla, and mint-flavoured green food dye.
  4. Stir until well blended.
  5. Mix together the xanthan gum, spelt flour, coconut flour, tapioca flour, almond meal flour, white rice flour, cornstarch, baking soda, and sea salt.
  6. Add the flour mixture to the butter mixture ½ cup at a time, mixing well each time you add flour.
  7. Add the chocolate chips when the flour is completely blended with the butter mixture.
  8. Use an ice cream scoop to make spheres of cookie dough.
  9. Place each scoop of dough onto a non-stick baking sheet (about 5 centimeters apart).
  10. Bake for about 8-10 minutes or until the cookie is golden (the dough on the inside of the cookie will be green).
  11. Cool for a few minutes on the cookie sheet.
  12. Remove to a wire rack and cool completely.
  13. Enjoy immediately and pack a few cookies away for later!

Makes about 15 cookies (approximate cost: $0.50 per cookie).

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Lobster and Egg Served Over a Potato Pancake

Breakfast is probably our favourite meal of the day.

I’m an early riser. Loki (my kitty) likes to be fed by 7am and wakes me up regardless of whether it is a day I can sleep in. (Loki purrs loudly to wake me up, it’s really cute. If I don’t wake up, she will paw my hair, which is my least favourite way to wake up). Bryan, on the other hand, prefers to stay up late. Loki likes to stay up late with him, snuggled in his lap while he is at the computer working. Luckily for us, these diverse schedules both work for graduate students.

Loki would like some breakfast too, please!

That said, our “breakfast” times do not frequently coincide. So, we enjoy breakfast meals at any time of the day. Actually, not that long ago I learned of the mash-up word “brinner” meaning breakfast foods served for dinner. The word hasn’t made it into our regular vocabulary yet, but I can see if happening sometime soon.

The recipe I’m sharing with you today is one that I made for a weekend brunch. It felt like it took quite a while to make… but it was worth the wait!

What is your favourite meal of the day?

Lobster and Egg Served Over a Potato Pancake

Potato Pancake

  • 1 ½ cups shredded potatoes  – approximate cost $1.00
  • 1 egg  – approximate cost $0.30
  • 1 teaspoon sea salt  – approximate cost $0.05
  • 1 teaspoon black pepper  – approximate cost $0.05
  • 1 teaspoon grapeseed oil  – approximate cost $0.05
  • 1/3 cup all-purpose flour  – approximate cost $0.25
  • 1/3 cup whole wheat flour  – approximate cost $0.25

Toppings

  • 4 eggs, cooked sunny-side up or over-easy  – approximate cost $1.20
  • ½ cup cooked lobster, shredded  – approximate cost $7.00
  • ½ cup cheddar cheese, shredded  – approximate cost $2.00
  • 2 green onions, sliced  – approximate cost $0.15
  • 1 large sweet onion, sliced  – approximate cost $0.60
  • 2 cloves garlic  – approximate cost $0.10
  • 1 teaspoon grapeseed oil  – approximate cost $0.05

Method

  1. Cook the onion and garlic toppings.
    1. Preheat a frying pan and add a ½ teaspoons of the grapeseed oil.
    2. Add the sweet onion slices and cook for about 10 minutes, stirring frequently.
    3. Add the garlic and cook until fragrant.
    4. Make the potato pancakes.
      1. Combine the sea salt, black pepper, all-purpose flour, and whole wheat flour in a large mixing bowl.
      2. Add the shredded potato and egg.
      3. Mix until well-combined.
      4. Preheat a frying pan and add the grapeseed oil.
      5. Add ¼ cup of the potato pancake mixture.
      6. Press the mixture down until it is about 1cm thick.
      7. Cook until golden.
      8. Flip.
      9. Cook until golden and cooked through.
      10. Set aside.
      11. Repeat steps e-j until the mixture is used up (makes about 4 pancakes).
      12. Cook the eggs (ours were sunny-side up, but over-easy would be awesome as well).
      13. Place a potato pancake on a serving plate.
      14. Top with lobster, onion and garlic mixture, cheddar cheese, egg, and green onion slices.
      15. Serve warm and enjoy!

Makes 4 servings (approximate cost: $3.25 per serving).

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Piparkakut (Finnish Gingerbread) Cookies

I’m excited to once again be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! This month, the challenge ingredients are hearts and flours. So far, I’ve shared:

This month, I’m sharing a gingerbread cookie recipe I got from my friend Kas (with slight modifications).

  • The original recipe calls for 1 teaspoon ground cardamom in addition to the other spices. However, I left this out because I didn’t have the ingredient readily available in my pantry (and it was Family Day, so I couldn’t go to the store to buy some).
  • I used fancy molasses instead of unsulphured molasses.
  • I baked the cookies for 8 1/2 minutes (which made for crunchy cookies, but I would have preferred they turned out soft like Kas’s cookies).
  • I used lactose-free milk instead of regular milk.
  • I used cane sugar instead of white sugar.
  • I used sea salt instead of table salt.

Kas’s Piparkakut cookies are amazing. She tends to make them around Christmas and, if you’re lucky, you get a pack of cookies as a gift. this year, I had the privileged of making a double-batch of cookies with her during a visit. I’m not great at baking, so it was nice to go through the process with a pro (it is her family’s recipe after all!). The ones we made over the holiday were decorated with sprinkles and divided between the two of us. I gave a few away, but Bryan and I kept most of that batch for ourselves.

So, after getting the stand mixer a few weeks back, I decided it was about time that I try making these cookies at home. So on Family Day (this past Monday), I enlisted Bryan’s help with some cookie making. One thing I must point out is that the cookie dough is just as delicious as the cookies themselves. As we were rolling out the cookies, Bryan and I enjoyed many tastes of the dough before it even made it into the oven! We just got our first set of cookie cutters and made several shapes: hearts (as per the Improv Challenge), stars, multi-pointed stars and a shape we cannot agree on (I think it’s candy — Bryan thinks it’s a bone). At the end of the night, we’d sampled so much dough that we were too full to sample the finished cookies! I may have had cookies for breakfast on Tuesday morning, just to make sure they tasted ok.

A single batch, we found, was wayyyyy too many cookies for the two of us. So I’ve given a few to friends as taste testers of my first batch.

Kas and her partner got half a dozen. I was upfront with her about the changes I’d made. Their verdict? Not bad for the first batch! And they didn’t miss the cardamom too much, They only complaint was that I’d left them in the oven a touch too long and they were a bit crispier than they should be. I was already aware of this.

Another half dozen went to my childhood best friend and her sister. Our visit was unplanned, but I was glad to have a few cookies to share with them. They had also tasted a few that I had made with Kas over the holiday and had a point of comparison. They too thought the cookies were pretty good!

Finally, I gave another half dozen to my friend and her four-year old son when I went to babysit last night. She, as far as I know, hasn’t tried a cookie yet, but they also seem to be kid-approved! I allowed him to have one cookie during my visit last night and he savored it over about half an hour.

Hooray for a successful batch of cookies!

Piparkakut (Finnish Gingerbread) Cookies

Ingredients

  • 1 cup salted butter – approximate cost $2.50
  • 1 ¼ cups cane sugar – approximate cost $1.00
  • ¼ cup fancy molasses – approximate cost $0.25
  • 1 large egg – approximate cost $0.25
  • 2 tablespoons lactose-free milk – approximate cost $0.20
  • 3 cups all-purpose flour (and a bit extra for rolling the cookies) – approximate cost $0.75
  • 2 teaspoons baking soda – approximate cost $0.10
  • 2 teaspoons cinnamon – approximate cost $0.15
  • 2 teaspoons ground ginger – approximate cost $0.10
  • ½ teaspoon ground cloves – approximate cost $0.05
  • ½ teaspoon sea salt – approximate cost $0.05
  • 1/8 teaspoon black pepper – approximate cost $0.03

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix together the butter, sugar, and molasses until well mixed and fluffy.
  3. Add the egg and lactose-free milk and stir until well mixed.
  4. Combine flour, baking soda, cinnamon, ground ginger, ground cloves, sea salt and pepper in a separate large mixing bowl.
  5. Slowly add the flour and spice mixture (1/2 cup at a time) into the butter and molasses mixture, mixing constantly until the two are well-combined.
  6. Roll out the dough on a floured surface (the dough should be about 1cm thick).
  7. Use cookie cutters to cut out cookies.
  8. Gently peel away the unused dough.
  9. Work the unused dough into a ball.
  10. Place cookies on a cookie sheet.
  11. Bake cookies for 7 1/2 minutes (until golden brown but still soft).
  12. Remove cookies to a wire rack.
  13. Repeat steps 6-12 until you use up all of the dough.
  14. Cool cookies completely before packaging or enjoy warm.

Makes about 3 dozen cookies, depending on the size of the cookie-cutter shapes (approximate cost: $0.15 per cookie).



AcroYoga Workshop and Pasta with Bacon and Greens

Over the weekend, I attended an AcroYoga workshop hosted by Queen Street Yoga. 3 hours of intense work-shopping. The workshop started with some of the less scary exercises to get us warmed up. Check out this super awesome people-stacking (plank pose)!

Photo credit to Leena and Emma from Queen Street Yoga

At one point, I tried to be the third person in the stack. Turns out it’s not so easy for a person of average height…

Chair pose – it was surprisingly hard to get to this pose, but fairly easy (at least for me) to maintain once there.

Photo credit to Leena and Emma from Queen Street Yoga

Transitioning from one pose to another was probably the most difficult part. It took a lot of strength (and trust) for both the “base” and the “flyer.”

Photo credit to Leena and Emma from Queen Street Yoga

Throne pose was probably my favourite one to learn at this workshop. It was stable. As the “flyer,” there was a lot of stretching and core work.

Photo credit to Leena and Emma from Queen Street Yoga

The class was so much fun! I got to catch up with a few of my yogi-friends before and after class. Learned some new yoga poses. Got a good workout. And most of all, had a lot of fun while learning! If you ever have an opportunity to try an Acro-Yoga class, give it a try! It’s very different from a more traditional class, but tons of fun.

Understandably, at the end of three hours I was exhausted… so I went to Dad’s for dinner (and had a long walk with the dogs). Thanks dad! I probably would not have made a nutritious dinner on my own that night, I very much appreciated having someone else cook for me. 🙂

What does this have to do with the dish I’m sharing today? Absolutely nothing. Except that, after this class, I was craving a meal that was both healthy and filling, which reminded me of this pasta that I made a few weeks back and am just getting a chance to share with you today.

Pasta with Bacon and Greens

Ingredients

  • 500 grams whole grain spaghettini – approximate cost $1.50
  • 4 teaspoons olive oil – approximate cost $0.40
  • 6 slices of bacon, diced – approximate cost $3.00
  • 2 cloves garlic, minced – approximate cost $0.15
  • 3 fresh eggs – approximate cost $0.60
  • 1/2 cup Parmesan cheese – approximate cost $1.00
  • 4 tablespoons sea salt – approximate cost $0.30
  • 1 cup Cookin’ Greens Athlete’s Mix – approximate cost $1.00
  • 1 zucchini, sliced – approximate cost $0.75
  • 1 onion, diced – approximate cost $0.75
  • 300 grams crimini mushrooms, sliced – approximate cost $1.25

Method

  1. Cook the bacon pieces in a wok over medium-high heat.
  2. Remove the bacon pieces to a plate when crispy.
  3. Bring a pot of very salty water (about 4 tablespoons of sea salt) to a boil.
  4. Cook spaghettini according to package.
  5. Add diced onion to the wok, cook until softened (about 5 minutes).
  6. Add minced garlic to the wok, cook until fragrant (about 1 minute).
  7. Add slices of crimini mushrooms, cook until softened (about 4 minutes).
  8. Add slices of zucchini and Cookin’ Greens Athlete’s Mix, cook until softened (about 3 minutes).
  9. Return bacon to the wok and mix well with the vegetables.
  10. Remove from heat.
  11. Combine fresh eggs, Parmesan, and olive oil in a mixing bowl, whisk until completely combined.
  12. Place the cooked spaghettini in a large mixing bowl.
  13. Drizzle with the egg mixture, stirring constantly so the noodles are covered in the sauce and the egg cooks (pasta should still be hot).
  14. Add the vegetable and bacon mixture and mix thoroughly into the pasta.
  15. Serve and enjoy!

Makes about 3 servings (approximate cost: $3.57 per serving).

Wednesday Link Parties

Cast Party Wednesday

White Lights on Wednesdays

The Appetizer: Deviled Eggs

For the appetizer, I stuck to something simple: Deviled Eggs! I remember this being one of my favourite snacks at holiday parties but hadn’t made them myself since I was a child. Even then, I don’t recall how much mom allowed me to “help.” I decided to make them based off of what I remembered of mom’s recipe and adding anything that seemed like it might go well.

In retrospect, I should have made a test batch. I really didn’t know what I was doing (despite this being a quick and easy appetizer). I got lucky that the appetizer turned out well. It probably could have been a bit prettier with a bit more practice. But all in all, it turned out well.

Bryan and I loved it. Our guest, as I found out, is not a fan of deviled eggs. I had sent out an email ahead of time asking about allergies, but had forgot to address preferences. Oops! I felt a bit bad that W could not partake in the appetizer, but knew there was plenty of food coming and worked as quickly as possible to get the rest of dinner ready. He was very polite about the situation and we were happy to keep the leftovers as snacks over the next few days.

Have you ever hosted a party where you accidentally make a dish your guests don’t like? How did you handle the situation?

Deviled Eggs

Ingredients

  • 12 eggs – approximate cost $3.00
  • 2 tablespoons dijon mustard – approximate cost $0.20
  • 1/4 cup mayonnaise – approximate cost $0.50
  • 2 green onions, sliced – approximate cost $0.20
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon paprika – approximate cost $0.10
  • 1 tablespoon vinegar – approximate cost $0.05

Method

  1. Bring a large pot of water to a boil.
  2. Add vinegar.
  3. Add eggs, gently, one at a time.
  4. Boil eggs until cooked through (about 12-15 minutes).
  5. Remove eggs from water and allow to cool.
  6. Crack and peel the egg shells, discard.
  7. Slice the eggs in half lengthwise.
  8. Scoop out the yolk and place in a mixing bowl.
  9. Add dijon mustard, mayonnaise, green onion slices, and sea salt to the mixing bowl.
  10. Use a fork to mix the ingredients until smooth.
  11. Move yolk mixture to a plastic zip-bag.
  12. Cut a small piece from the corner of the bag.
  13. Pipe the yolk mixture into the hallow egg white pieces.
  14. Arrange on a platter.
  15. Sprinkle with paprika.
  16. Serve and enjoy!

Makes 24 servings (approximate cost: $0.17 per serving).

Monday Link Parties

mop it up mondays

Cookbook Review Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food, by Nisa Burns

Today, I’m sharing with you my first ever cookbook review! for my first review, I chose a cookbook that reflects my goals for this blog. The cookbook shares easy to make, affordable, and nutritious foods and is directed towards university/college-level students who are living on their own for the first time.

Kitchenability 101:

The College Student’s Guide to Easy, Healthy and Delicious Food

By Nisa Burns

ISBN: 0985643005

List price: $17.95

Synopsis

Kitchenability 101 is a book after my own heart. Author Nisa Burns, recently a student herself, writes about healthy, affordable, and easy to make recipes for students (both who are experienced or new to cooking)

Overview

The book is divided into seven chapters that help the reader choose the right food for the right occasion:

  • Orientation
  • Wake-Up Call
  • Grab and Go
  • Choose Your Major
  • Amazing Grazing
  • Cram Sessions and Study Groups
  • Party!

The orientation section is especially helpful for beginner cooks. It lists the equipment you will need (indicating whether it is appropriate for a kitchen or a dorm room), cooking techniques you will use for the recipes in this book, and other very helpful information. It reminded me that I really need to buy a whisk!

The recipe sections are very well thought out to accommodate the student lifestyle. The Wake-Up Call section is filled with quick, easy, and healthy breakfasts, the Grab and Go section features easy to make food that you can take to class, meetings, etc. The Choose Your Major and Amazing Grazing sections feature main course meals (likely intended for dinner, but great whenever you have time to make them). The Cram Sessions and Study Groups and Party! sections feature foods that you would make in large batches and is easy to share.

Because this book has a strong focus on sharing food with others and is directed towards new cooks, I would have liked to see a bit more about common food-related allergies or intolerances. This sort of information could help the reader identify which foods are or are not acceptable for a particular occasion.

Writing style

I love the way that Nisa introduces each recipe. That is, each one is introduced with a short personal narrative about the context in which she prepared and served the recipe. For example, the Pumpkin Muffins, which I’ve tested and will share with you later in this post, she tells the reader about a Halloween party she attended with her boyfriend, the costumes they wore, and the food they contributed. This story is very relatable for the reader because of the common scenario and her casual writing style. Her casual approach to writing helps make the recipes seem feasible for the readers. In fact, I chose to bake the pumpkin muffins first because I find baking challenging, and second because Nisa made them sound so easy to prepare, I figured that even I could make these and it would turn out alright.

Recipes

I love the way that Nisa has thoughtfully organized each recipe. Most recipes have a three-page layout. The first page (on the left side of the book) is a list of ingredients, the second page is a vibrant and gorgeous photo of the final product, and the third page is the directions. Why do I like this setup? Because it makes it easy to have the book in the kitchen with you while you’re cooking. With the essential information on the left side of the book, you can place an object on the right side of the book to hold it open while you work, making easy to refer back to the ingredients and instructions pages.

In addition, the instructions are clear and easy to follow. The cooking techniques are common and written in plain language. And the ingredients are all common, easy to find items that a student could likely afford to purchase at their local grocery store.

Testing a Recipe

Now for the fun part of the review… I tested the Pumpkin Muffin recipe!

As I’ve mentioned many times before, baking is not my specialty. I tend to stick to cooking meals and will avoid making a dessert or breakfast that involves ingredients such as flour, baking powder, sugar, etc, in combination.

So why, then, did I choose to make these muffins? Because it was a challenge, because I consider myself a beginner in this category, and because I wanted to see whether Nisa’s recipe and directions could help me become a better baker.

I stuck to the exact recipe. I had most of the ingredients readily available in my pantry or fridge. I did have to add cream cheese to my grocery list for the week because it’s something I normally don’t keep on hand.

I made the muffins first thing in the morning before a day full of classes and left them on the counter to cool all day. The cat knows not to get on the counters, so I wasn’t worried that she would be interested and sneak a taste. Instead, when I got home, Bryan greeted me at the door telling me how wonderful the pumpkin muffins were. Oops! I had forgotten to mention to him that they were not ready for sampling. No worries though, it was just one.

How could I be upset? I was already ecstatic that they had turned out! They were perfectly cooked through, moist, and no lumps of flour. Hooray!

I made the frosting that evening and frosted the muffins (leaving a few unfrosted just in case) and then put the muffins to the test!

One for myself, one for Bryan, and I packed one up to share with a classmate.

I thought the frosting was too sweet (and I was a bit worried about the possible negative effects of the dairy with my lactose sensitivity). However, the unfrosted muffins were amazing and I enjoyed them very much. Bryan enjoyed the muffins either way. He liked them without the frosting as a breakfast food and with the frosting for a snack or dessert. My classmate tried the frosted muffin and loved it! She even asked if I could share the recipe with her. I assured her it would be making an appearance on the blog.

My overall impression of the recipe?

  • Easy to make
  • Ingredients I would (mostly) have on hand and are readily available at the store
  • Delicious (and moist) snack for breakfast or dessert
  • Recipe is clear and easy to follow
  • Smells delicious when baking and it was nice to come home to the smell permeating my apartment
  • Looked very pretty without too much effort (remember, I’m not great at baking, so I don’t have much experience decorating baked goods)

And, at long last, here is the recipe!

Pumpkin Muffins

Recipe is posted with permission from PR by the Book – Austin

What You Need

To make the muffins

  • 3 1/3 cups flour – approximate cost $1.75
  • 2 tsp baking soda – approximate cost $0.10
  • 1 1/2 tsp salt – approximate cost $0.15
  • 2 cups canned pumpkin – approximate cost $2.00
  • 2/3 cup water
  • 1 cup vegetable oil – approximate cost $1.00
  • 4 eggs – approximate cost $1.00
  • 1 1/2 cups sugar – approximate cost $1.00
  • 1 tsp cinnamon – approximate cost $0.10
  • 1 tsp nutmeg – approximate cost $0.10
  • 1/4 tsp grated fresh ginger or a dash or dried – approximate cost $0.10

To make the frosting

  • 8 oz cream cheese – approximate cost $2.50
  • Splash of milk – approximate cost $0.05
  • 3 or 4 cups powdered sugar – approximate cost $1.00
  • 2 tsp vanilla – approximate cost $0.50

What You Do

As with any cake batter, you mix the dry ingredients separately from the wet ingredients. Then you mix the dry and wet ingredients together by slowly adding the dry ingredients into the wet ingredients. Don’t try to mix them all together at one or your batter will be lumpy with bubbles of unmixed ingredients. Believe me, a bit of baking soda or salt is gross!

  1. Preheat the oven to 350 degrees F.
  2. Mix the flour, baking soda, and salt in a bowl. Set aside.
  3. In a separate bowl, mix the pumpkin, water, vegetable oil, and eggs. Slowly add the sugar to the wet mixture, along with the cinnamon, nutmeg, and ginger.
  4. Once all is mixed well, add the dry ingredients by half-cupfuls to the wet ingredients. Use an electric mixer on low to make sure the batter is completely mixed.
  5. Place paper cupcake holders in a muffin tin, then pour the batter into the muffin holders. Each should be about two-thirds full.
  6. Bake the muffins for 15 to 20 minutes, until they have risen. Use a knife to check the center; if it pulls out clean, they are done.
  7. While the muffins are in the oven, make the frosting. Place the cream cheese in a large bowl and add a splash of milk for a smoother consistency. Beat the mixture with an electric mixer.
  8. Once the cream cheese mixture is smooth, slowly add the powdered sugar and mix.
  9. Add the vanilla, and mix again until smooth.
  10. When the frosting is at a spreadable consistency, cover the bowl with plastic wrap and keep at room temperature.
  11. Once the muffins are done, let them cool for approximately 40 minutes. Do not frost the muffins right away, or the heat will melt the frosting.
  12. Frost each muffin.

Makes one dozen muffins (approximate cost: $0.95 per serving).

Maybe I have a smaller thank average muffin tin, because this made 18 muffins (approximate cost: $0.63 per serving)!

Summary

But the big questions are: Would I recommend this cookbook? Would I make these muffins again?

Yes, I would, to both. This book is a great introduction to home cooking for students. It tells you what you need to start out depending on your living situation, features easy to make recipes, and readily available ingredients. Perhaps not as intentional, the recipes are affordable for students. While the recipes are mostly directed towards students who are learning to cook, there is much to offer for those who already know how to cook but are looking for recipes that are healthy, affordable, or just new to the reader. In addition, the book is affordable for its intended audience. It’s something a student could afford on their own or ask a family member to purchase for them at the next upcoming occasion.

As Nisa suggests, her Pumpkin Muffins are a great party food. I would make a double batch of the muffins to share with others (half frosted, half not to suit a variety of tastes). I would make them just for Bryan and I to pack with our lunches or as a quick breakfast before catching the bus to school.

Overall Rating

4.5/5

Want more?

Check out Nisa’s websiteFacebook PageTwitter Profile and YouTube Channel

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