the simple five : chocolate toffee crunch

Every year, I seem to miscalculate how much chocolate I should purchase for Easter.  My eyes are larger than my stomach (and wallet), and with other chocolates collected from the Easter Bunny, family and friends, our house can rival Willy Wonka.  I'm not complaining though.  It just gives me a reason to consume use up whatever is in the house.

Here's a quick way to use up some of that overabundance of chocolate.  This recipe is a variation of the "crunch" bars found on the back of those "Baker's chocolate" packages, using ingredients I already have in my cupboards...including all the sweetness left behind by the Easter Bunny.

Enjoy!

Chocolate Toffee Crunch

(makes approximately 12 small servings)

Ingredients

• 35  whole wheat saltine crackers
• ½ cup  butter
• ½  cup  packed brown sugar
• 1 cup of chocolate, chopped in small pieces.  (I used 3/4 cup milk chocolate left over from Easter and ¼ cup white chocolate...you can use chocolate chips).
• 1 cup of a variety of the "crunchy topping".  (You can use crushed candy, nuts or even dried fruit. I used ¼  cup finely chopped toffee bits like Hershey's Skor Chipits, found in the baking section and 3/4  cup unsalted roasted peanuts, chopped).

Preparation

• Preheat the oven to 400ºF.
• Place the crackers in single layer on a parchment covered baking sheet.
• Heat butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. 
• Bring to boil; cook 2 min. (Do not stir.) 
• Spread onto crackers.
• Bake for approximately 7 min. or until topping is golden brown. 
• Immediately sprinkle with the chocolate chips; let stand 5 min. or until melted.  
• Using a spatula, spread the melted chocolate chips evenly over the crackers.  
• Top with the white chocolate chips, and swirl onto into the chocolate to make a marble design.
• While the chocolate is still soft, top with the crunchy stuff...toffee pieces and or peanuts.
• Cool, then break into pieces.

the simple five: anchovy infused orecchiette with broccoli

Orecchiette is a uniquely disc shaped pasta that originates from Southern Italy.  Once cooked, this pasta creates little "bowls", making it ideal for light sauces, as most of the flavour is retained within the hollows of the pasta.

This recipe is an easy adaptation a traditional Italian dish, but as usual, uses only five ingredients (and easy to find ingredients).  Tuna would work well with this dish, but I chose anchovies to add flavourful depth, as the saltiness of the anchovies are balanced out with the broccoli. Anchovies are an acquired taste, but if you like food that with has a salty "bite" in flavour, this is your dish.

Enjoy!

Anchovy Infused Orecchiette with Broccoli 

(makes approximately 4-8 servings)

Ingredients

• 450g box of orecchiette pasta
• 4 tbsp olive oil
• 6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)
• 4 garlic cloves, thinly sliced
• ¼ tbsp (about ½ of a lemon, juiced)
• 1 small broccoli, cut into florets

Preparation

• Cook the orecchiette according to the package. 
• Mince/chop the anchovy.  Set aside.
• Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in saute pan/pot. 
• Add the garlic until the garlic is slightly golden. 
• Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies "dissolve" and become part of the sauce.
• Toss with the pasta.
• Add the broccoli and toss with the pasta until the broccoli is bright green.
• Season with salt, pepper or parmesan (if desired), and serve.

the simple five: grilled gouda and smoked salmon baguette

While we approach the finish line of March Break and school lunches are on the back of my mind (very back), here's a really lovely grilled cheese sandwich geared for adults (although my kids love this too) that slowly gets us back to making sandwiches.

Enjoy the remainder of March Break.

Grilled Gouda and Smoked Salmon Baguette

(Makes 2 sandwiches)

Ingredients:

• 4 slices of french baguette bread
• 4 tablespoons unsalted butter, cut into 1 tablespoon chunks and allowed to soften
• 150g package of smoked salmon
• 4 oz Gouda, thinly sliced
• Extra butter for the pan; if needed

Instructions:

• Heat a large pan or griddle over medium-heat. 
• Place bread on a clean surface
• Layer 1/2 of the cheese on one side, and 1/2 of the salmon on the other side
• Repeat for all the slices of bread.
• Spread each side of bread with one tablespoon of butter.
• Place sandwich in the prepared grill and heat on each side for about 3 minutes each, or until the bread has crisped and the cheese has melted.

the simple five: garlic roasted eggplant dip

I usually make this eggplant dip at the spur of the moment (when eggplant is on sale or when it looks so appetizing in the store), and I end up trying to recollect the recipe as I put the eggplant in my grocery cart.  Tahini is the ingredient that I forget the most often.

This recipe is a slight modification on the traditional "Baba Ghanoush", a middle eastern
dish, but I replaced tahini with general pantry staples.  Makes a great vegetarian dip for pita breads, crackers or crudites.  Perfect for healthy snacks over the March Break.

Happy March Break!

Garlic Roasted Eggplant Dip 

Makes approximately 1 ½ cups

INGREDIENTS:

• 1 eggplant, large
• 1/4 cup lemon juice
• 2 tbsp. sesame seed oil
• 3-4 cloves of garlic, roasted
• 1 1/2 tablespoons olive oil

DIRECTIONS:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Place eggplant on baking sheet, and make holes in the skin with a fork. 
• Take the whole garlic and wrap it in tin foil.
• Roast both the eggplant and garlic for 30 to 40 minutes, turning occasionally, or until soft. 
• Remove from oven.
• With a knife, slice the eggplant down the middle and scoop the contents in a bowl.
• Place eggplant, lemon juice, sesame oil, and garlic (amount of cloves to taste) in an electric blender, and puree. Season with salt and pepper to taste. 
• Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

the good from the bad

I recently read an article about a 90 year old widow in China who had sadly lost all of her children and spouses and has lived on her own without any surviving family for the past 30 years. (read the article, here) While planning for her final days, she had a simple request when she was planning her funeral...for people to come to it.  This request was published in her local paper, and a heartwarming response ensued from readers, giving her a glimmer of happiness as they decided to spend some time with her now while she was alive, instead of waiting for her death.  .

It is a lesson I've tried to teach the kids as we go through life on dealing with the ups and downs of it. With trials and tribulations, the obstacles and disappointments that greet us only can make us stronger and help us strive for and appreciate, when the good times come.  Our son recently said that he noticed how light seems to glows brighter when it's dark, like it's showing you the path out of darkness, toward the light. Understanding this metaphor, a light seemed to really shine as he realized that sometimes he might not win a game (or a swim meet) but the lessons he learns when he doesn't win only makes winning later on, much sweeter.

It's a fine art to balance the emotions between the two and to remind ourselves that there are lessons in our mistakes.  Sometimes falling can only make you stronger, and that's where the "good" comes from the "bad".  

Bacon, Spinach and Mushroom Pasta

(makes approximately 4 servings)

This pasta has elements that are both good and "bad" for you...I tried to reduce the amount of the "bad"  (bacon) by using organic, reduced fat bacon.  The spinach provides a good balance of nutrition, and makes this dish "good".

Ingredients

• 1 cup low sodium, organic bacon, sliced (about 8 slices)
• 1 small onion, thinly sliced
• 1 cup mushrooms, sliced 
• 2 garlic cloves, finely chopped
• 1 cup spinach, chopped and removing stems
• 1 ½  cups 2% milk (or cream if you wish for a creamier sauce)
• ½ cup of grated parmesan cheese
• Pepper to taste (I don't add salt to this dish as most of it derives from the bacon and parmesan cheese, so I don't usually add to the sodium content).
• 450g pasta (penne or linguine works nice here).

Preparation

• In a cast iron skillet, sautè the onion & bacon together until the onion is translucent and the bacon is cooked.  Drain the oil/fat. (no butter is necessary in this dish as the oil from the bacon, even when drained, is enough to coat the cast iron skillet to do the job!).
• In the meantime, cook the pasta according to directions.
• Add the mushrooms and garlic and saute until the garlic is browned.
• Add the spinach, and sautè until the spinach is wilted.
• Add the milk then top with parmesan and simmer, stirring until the sauce is thickened. 
• Toss with cooked pasta.

Enjoy!

the simple five: easy guacamole

Since Super Bowl is this weekend, many people are preparing "game day" foods (staples such as nachos, chips, chilli...basically anything comforting).  While some of those foods aren't exactly the most healthy, here's an easy and delicious way to add some nutrients to your game day menu.

Enjoy!

5 Ingredient Easy Guacamole

(Makes about 3 to 4 cups)

While storing in the refrigerator, a trick to prevent the guacamole from turning brown is to place a layer of plastic wrap directly on the surface of the mixture.

Ingredients

• 5 ripe avocados
• 2 tbsp. finely chopped red onion
• 2 tbsp. fresh lime juice
• 1 garlic clove, finely chopped.
• ½ teaspoon salt

Preparation

• Cut avocados in half, remove seed and and scoop into a bowl.
• With a fork, mash the avocado, leaving it slightly chunky in texture (if desired).
• Stir in the juice, garlic, salt and red onion.
• Cover with plastic wrap and refrigerate until ready to serve.

Serve with tortilla chips (or as a condiment for game day foods like chilli, nachos or burgers).

the simple five: roasted garlic cauliflower

I've read somewhere in those food magazines that cauliflower is the "new vegetable of the year".  Not sure why it's considered "new", since it's been available at grocery stores longer than kale has.  No matter the reason, I'm embracing this new "trend", using this wonderfully dense vegetable as a great side dish instead of potatoes.  It's quite filling, very nutritious, and easy to make.

What I also like about this dish, besides that it only uses five ingredients, is the fact that you can use the leftovers for soup. I've added this to potato and cheese, or broccoli and cheese soup with wonderful results (can you tell I like cheese in my soups!).

Enjoy!

Roasted Garlic Cauliflower

(makes approximately 6 servings)

Ingredients

• 1 large head of cauliflower
• 3 tsp dried thyme (or about 4 sprigs of thyme, if you're using fresh)
• 4 garlic cloves, minced
• 4 tablespoons olive oil
• ¼  cup of Parmesan cheese

Preparation

• Preheat oven to 425°. 
• Cut 1 head cauliflower into florets; 
• Toss on a large rimmed baking sheet (I used my cast iron skillet) with olive oil, thyme, and garlic cloves.
• Roast, tossing occasionally, until almost tender, about 20 minutes. 
• Remove from the oven and sprinkle the grated parmesan on top of the cauliflower.  Put back in the oven for an additional 10 minutes.

The Simple Five: Panna Cotta

Panna Cotta is an Italian dessert traditionally made with cream, egg white and honey, which is then baked in the oven. This version is a simpler, non-bake version than the traditional panna cotta, and is served chilled (similar to a custard or pudding).

I love how flexible this dessert is considering there the basic recipe has only five ingredients. You can add any kind of flavourings to it (vanilla, chocolate, maple syrup) according to taste, and it can be served anytime of the year.  It's a fresh dessert alternative, particularly after heavier meals (or if you want something light after the indulgent holidays). It's easy to make ahead of time and kept in the fridge until it's ready to serve (perfect for dinner parties).

Enjoy!!!

Simple Panna Cotta

(Makes approximately 6 servings)

Ingredients

• 4 teaspoons powdered gelatin
• ⅓  cup sugar
• 4 cups of half and half cream
• 1 ¼  teaspoon pure vanilla extract
• Pinch salt (optional)

Directions

• Pour 2 cups of the cream into the saucepan and sprinkle the powdered gelatin evenly over top. 
• Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet (this is called "blooming the gelatin").
• Warm gently over low heat, whisking frequently for approximately 2 minutes or until the gelatin is dissolved (the cream should not be boiled...remove if you see steam and let it cool down).  
• Add the sugar into the cream stir until dissolved.
• Remove the saucepan from the heat. 
• Whisk in the remainder 2 cups of cream, vanilla, and a pinch of salt.
• Pour into small bowls or ramekins and chill for approximately 2 hours. (If you want to un-mold the panna cotta, chill overnight in greased bowls/ramekins).

Serve as is...or topped with any fruit, sauce or or chocolate shavings.  

climbing mountains

Usually at this time of the year, I try to clean up old files and sort through our photographs.  It's actually quite fun to go down memory lane to see what we've experienced, accomplished and enjoyed in the past 365 days.  I've seen so much growth in both of our children, and in ourselves, "the adults".

I remember taking the above picture last winter.  We spent a few days up north over the New Year holiday, and this was a particularly beautiful winter day with lots of sunshine, crisp cool air and fresh snow. We filled our days with skiing, tobogganing, trekking on snow trails and laughter.  So much laughter.

In the evenings, we headed back to the cottage cabin for some hot chocolate and warm comfort food. The kids were still full of energy and it seemed that our full days of activities didn't tire them at all (unlike their old mum!).  I remember asking them if they were tired from climbing "the mountain" (some of the hills felt as tall as a mountain).  They shook their heads and said "the higher the hill, the better the ride!"

As we approach 2015, this photo reminds me of that New Year's Day.  The moment when I realized our kids understood that hard work pays off.  Although I don't usually make resolutions, I begin this new year reminding ourselves that in order to enjoy the ride, you must climb the mountain first.

Wishing everyone all the best for 2015.

Happy New Year !!!

Make Ahead Banana Almond Bread Pudding 
with Chocolate Hazelnut Drizzle.

Recipe adapted & combined from
Chocolate Banana Bread Pudding and Baked French Toast

This bread pudding is a cross between baked french toast and traditional bread pudding.  It's worth the effort to make ahead of time...it's a wonderfully sweet morning treat and works well for a laid back New Year's Day morning, since can be easily placed in the oven while none of the creatures in the house are stirring.

INGREDIENTS:

• 4 eggs
• 2 ½ cups milk
• ⅓ cup heavy cream (or ½ cup of milk of you don't have cream)
• 1/4 cup brown sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ground cloves
• 6 cups cubed French bread (or about 15- one inch slices)
• 2 bananas, sliced
• Almond slices (to top with)
• Brown sugar (to top)
• Chocolate Hazelnut spread (like Nutella)...to drizzle on top.

DIRECTIONS:

• In a large mixing bowl, mix eggs, milk, sugar, and vanilla and spices until smooth. Stir in bread, bananas (you can also stir in 1 cup of chocolate chips to make this extra sweet).
• Pour into 9x13 greased glass baking dish and cover with tin foil.
• Let the bread soak in the fridge for at least 1 hour or overnight.
• When ready to bake, preheat the oven to 375 degrees.  
• Top with almonds and sprinkle brown sugar on top.
• Bake for 25 minutes covered with foil.
• Bake another 25 minutes without foil, or until the knife inserted in the centre comes out clean.
• If desired, slightly warm the chocolate hazelenut spread in the microwave for about 30 seconds. Drizzle.

Serve with syrup.  Enjoy.

happy face

Each year, the kids perform in their school's Christmas concert, and it's a busy week of rehearsals, costume preparations and a flurry of activity on the last week before the Christmas break.

This year, it felt like time rushed past us a little too quickly, as it seems like we were just adjusting to the new school year.  Now that the children are more and more involved with extracurricular activities, it becomes more challenging to dedicate what little precious time we have left, to prepare for the holidays. In the past, it is during this time of preparation...the baking, the decorating, when we participate as a family and talk about our year ahead, our year behind, or just about what we want to do during the holiday season.

Even though there is constant travel between regular school and work activities along with holiday events, I've found that we now have even more family conversations.  It is during our commute when I hear the funniest jokes, odd curiosities or reflective tales, spoken freely without intention or judgement, but rather just a casual chat to occupy the time while Mom is focused on driving the car.

Although we will continue to enjoy our some of our Christmas traditions...making gingerbread houses, baking cookies, ice skating at the local rink, I won't worry that we aren't "doing enough activities" with the kids this Christmas. Even on those days when we're not doing anything "special", we will choose to be present and in the moment during those precious times we have together...laughing, singing or just chit-chatting.  And watching their happy faces is special enough for me.

Cinnamon Infused Vanilla Cupcakes with Cinnamon Frosting 
(& gingerbread cookie topping)

These are cinnamon bun inspired cupcakes with cinnamon cream cheese frosting.  I made these for a party, and topped each cupcake with a gingerbread cookie for decoration {recipe, found here}, although these are pretty sweet without it.

Ingredients:

For the cupcakes:

• 1 and 2/3 cups (210g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1/2 cup (1 stick or 115g) unsalted butter, melted
• 1 large egg
• 1/4 cup (60g) yogurt
• 3/4 cup (180ml) milk
• 1 Tablespoon vanilla extract
• 2 teaspoons ground cinnamon

Time saving alternate:
You can use pre-made white cake mix.  If you follow the instructions, replace the water with milk. )

For the cinnamon frosting:

• 1 cup unsalted butter, softened to room temperature
• 3 cups icing sugar
• ¼  cup heavy cream (milk works too)
• 2 teaspoons vanilla extract
• 1 Tablespoon ground cinnamon

Time saving alternate:
You can use pre-made frosting.  Just mix in some of the cinnamon/sugar mixture into vanilla frosting, and add 3-4 tbsp of cream cheese to the whole frosting can.  Mix well.  (it tastes similar to cream cheese frosting for cinnamon buns).

Cinnamon Sugar topping/layer:

• Mix ¼ cup of sugar with 1 tsp. of cinnamon.  (double the quantity if needed).

Directions:

Cupcakes

• Preheat oven to 350F degrees. 
• Line muffin tin with 12 cupcake liners. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. 
• In a large microwave-safe bowl, melt butter in the microwave. 
• Whisk in 1 cup of sugar.
• Stir in egg, yogurt, milk, and vanilla extract until combined. 
• Slowly mix in dry ingredients until no lumps remain. 
• Spoon about 2 tbsp. of batter into each cupcake liner.  
• Sprinkle 1 tsp. cinnamon sugar mixture on top.
• Top another tbsp. of cupcake batter on top of the cinnamon sugar mixture or until the liners are about 3/4 full.
• Top each cupcake with 1 tsp. of cinnamon sugar.
• Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

Cinnamon Frosting:

• Beat softened butter on medium speed with an electric mixer until smooth and creamy. 
• Add icing sugar, cream (or milk), and vanilla extract.  Continue to mix.
• Increase to high speed and beat for 3 more minutes or until really creamy.
• Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick.   
• Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.
• Frost each cupcake.

If you wish, top with gingerbread cookies for decoration, or just serve as is.  Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.

Enjoy!

sounds corny

While I was growing up near Toronto, one of the traditions my family did every year, was to take a day trip to the Toronto Eaton Centre (a historical, six-storey glass-ceiling landmark built before outlets and super-malls ever existed) to see their annual showcase of Christmas trees and window displays.

On an early Saturday morning in December (stores weren't open on Sundays back then), my brother and I would rush through breakfast and our family would take an hour long drive to the Eaton Centre, wearing our snowsuits, hats and mitts (there seemed to be more snow back then), sweating in the car long before our arrival to the world's longest wait to get a parking spot at our destination.

Our parents then clutched our hands as we maneuvered amongst other excited children as we entered the front door of the big department store called Simpsons, where the Christmas trees were displayed. As a child, it seemed like a Winter Storybook/Wonderland was created, and my brother and I would visit Santa, stare in amazement at all the beautifully lit and decorated trees, pick out one special toy we wanted, and purchase as many presents on our lists for family and friends. We'd then go to the World's Biggest Book store next door to get a few Christmas books, then head out to Chinatown for a quick dinner before heading home. It was always a big and exciting day.

It was a Christmas ritual that faded as department stores closed or moved, and retailers put less effort into the magic of Christmas, and more into the commercialization of it.  Other than the craze for the Cabbage Patch Kids, the Star Wars Millennium Falcon and MonChiChi Monkeys (I dare you to Google down memory lane for that one), one of my most fondest memories weren't the toys under the tree, but the day when the Christmas season officially began for us...our trip to the Eaton Centre.

Now the Christmas season seems to begin when the flurry of ads for Black Friday sales dominate, enticing everyone to trample each other hurry in to get the cheapest TV, just in time for the Christmas season.  As much as I love sales, I wonder if we'll have a generation who will only associate the start of this magical season by the sounds of cash registers and hours of lining up at the mall.

Maybe it sounds corny, but as Thanksgiving is celebrated south of the border, I'll be thankful to continue our own holiday traditions, starting the season by making our annual gingerbread houses, setting up the tree on the first weekend of December and avoiding the aggravation of long line ups this Friday.

Tarragon Creamed Corn

(makes approximately 6-8 servings)

This is a great dish to go with turkey for the holidays.  The sweet corn balances the creamy texture, making it a comforting cold weather side dish.

Ingredients

• 8 ears of corn on the cob
• 2 tablespoons of butter
• 2 small shallot, finely chopped 
• 4 sprigs tarragon (or 3 tsp. of dried)
• 1  cup heavy cream (I used table cream)
• ½ cup grated Parmesan

Directions

• Remove kernels from the corn (I find it easiest to cut the corn in half first, then with the flat end down, with a sharp knife, slice downwards to remove the kernels).  Set aside.
• In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 2 to 3 minutes. Add corn kernels and 3/4 cup water.  (When there is an abundance of corn in the summer, I cook the corn, remove the kernels and freeze them.  You can omit adding water if you use pre-cooked corn...just use the back of a spoon to press out the "juice" out of the corn)
• Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
• Add cream, parmesan, tarragon; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. 

Serve.

mini versions

For as long as I can remember, I've always envisioned owning a treehouse.  A quiet little spot for the kids to huddle with friends, dreaming about the future.  A serene place for me to sit up high above the ground to gather my thoughts and write. A "secret" hideout to toast the end of a busy workweek with a glass of wine with my husband or sharing giggles with friends. There's something magical about the solitude of watching the world with a bird's eye view.

Last weekend, we were able to get away for a short jaunt up north and enjoy a little bit of sunshine.  Although the above seasonal temperatures felt like summer, the burnt orange and red leaves were a reminder to enjoy every bit of this last little stretch of warm weather.

The kids had a blast spending time outdoors, roaming for sticks for a marshmallow roast and bonfire, climbing trees and biking on the trails.  Our daughter in particular, closely examined about a dozen trees, deciding which one would be most suitable to climb, which at first I thought, so she can go as high up the tree as her brother.

As we watched the kids, I pondered if we should build a treehouse, sparking a discussion that had us wondering if the kids will soon be out of the "treehouse" stage. My husband thought the kids (much sooner than I would think) would soon outgrow the enjoyment of a treehouse.

Although I agreed at the moment...deep down, I wasn't sure if I have ever outgrown that "treehouse" stage.

After a lengthy search, once our daughter found "the tree", she didn't climb to the top, but sat on a branch that seemed to fit perfectly around her body. On both days of the weekend, she headed towards that tree and spent hours sitting on that limb with a notebook and pencil in tow, writing stories.  She was content to sit for hours in that tree, examining the bark, watching the sunset, writing and drawing in her little book.

Although it's pretty obvious in our house, that our son's personality is more similar to mine...analytical, results driven, inquisitive, and our daughter has the imaginative, fun loving, story-telling spirit like my husband, this past weekend, there was a glimmer of me shining through our daughter.  The part of me that relishes quiet surroundings, taking notes to archive the details, and creating our own little magic with the inspiration of nature.

I wonder if she will keep that part of me and forever embrace the creative process that is driven by solitude. There is nothing more that I want to teach to both of my kids, than to learn to tune out the noise of this crazy, fast paced world surrounding us and truly find and listen to the beat of your own heart.

No one can predict which hidden gems within our souls as parents, will be revealed later in our children.  And as easy as it is to find ways that our children are mini versions of ourselves (which unfortunately prompts many parents to fulfill their own dreams vicariously through their kids), maybe we just need to recognize that this might be a brief point in time when they are just mirroring us.  Exploring, testing, fulfilling their own desires so they can find their own branch that is strong enough to withhold the weight of their world.

As I watch with my own "bird's eye view", my amazing kids discover their world, I'm confident they will find their own way to climb to the destination of their choice, one that suits their needs best.

And maybe they won't want us to build a treehouse for them after all.

Mini Pumpkin Pies

(makes 24 servings)

This recipe is adapted from the back of the Farmer's Market Foods pumpkin puree can.  I added a little more spice, and made my own easy pie crust, which is buttery, flaky, and added a lot of dimension to this recipe.  If you don't have time to make your own crust, store bought versions would work too.

Ingredients:

• 1- 15oz can Farmer’s Market Organic pumpkin (or just under 2 cups)
• 1 ½  tsp ground cinnamon
• ½  tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp. allspice
• ½ tsp salt
• 1 can sweetened condensed milk (300ml/14 oz)
• 2 eggs, slightly beaten
• 1 9” pie shell or pastry dough (I used my homemade pie crust recipe, found here)

Preparation:

• Mix pumpkin and spices together. 
• Slowly beat in the milk and eggs, until just mixed.
• Follow the directions for making the pie crust.  If using prepared curst, roll out the dough.
• Using a round cookie cutter, make about a 24 circles.
• Line a muffin tin with cupcake liners then place the crust circles in a muffin pan.
• Add the pumpkin filling in each crust (about 2 tbsp.)
• Bake at 400º for 15 minutes, then reduce temperature to 350º and bake for an additional 20 minutes. 
• Let cool. 

Serve and enjoy!

the simple five: baked sausage penne

This recipe was made on a whim.  It just so happened that I had sausages and was stumped for a quick and comforting dinner.  This five ingredient recipe took less than an hour to make.

Enjoy!

Baked Sausage Penne Pasta

Makes 6-8 Servings

Adapted from Taste of Home

Ingredients

• 454g penne (Rigatoni works too)
• 5 Mild Italian Sausage Links links, sliced (I used Whole Foods Organic Sausages, mild)
• 1 jar (750ml) spaghetti sauce...I used Neal Brother's Garlic Tomato Sauce
• ¼ cup chicken stock
• 2 cups shredded mozzarella cheese (I shredded mozzarella, gruyere, parmesan and applewood smoked-but if you want to stick with just 5 ingredients, mozzarella works great on it's own too).

Directions

• Cook penne pasta according to package directions. 
• Meanwhile, in a large pot or dutch oven, cook sausage over medium heat until no longer pink; drain the fat.
• Return to the stove and add spaghetti sauce and chicken stock.
• When pasta is cooked, drain and add to sausage/sauce mixture and toss to coat. 
• Transfer to a greased 13-in. x 9-in. baking dish
• Sprinkle with cheese. 
• Bake, uncovered, at 350° for approx. 20 minutes or until cheese is melted.

Serve.

the simple five: slow cooker steel cut oats

To start my new "Simple Five" series, I thought I'd begin with a recipe that helps simplify the start of the day.

The chilly, late September morning temperatures are just a hint of what is to come.  Like a practice run, it prepares us for what will likely be around the corner...longer, more difficult mornings with a lot of reluctance to get out of a cozy warm bed. So, to combat this, I've started serving a warm, belly-filling (and healthy) breakfast to start the day.  This is a five ingredient and five minute breakfast (if you do the prep work before hand), so it's a"Simple Five"...times two!  In a slow cooker, I make these steel cut oats (using five ingredients, but it's flexible and you can add more!) and store them covered in a loaf pan, in the fridge, for up to a week.  Slice desired amount every morning and heat in the microwave for a nutritious quick breakfast.  Place this into a thermos or container, and you're ready to take this to go.

Enjoy!

Slow Cooker Steel Cut Oats

(makes 4-8 servings)

Ingredients

• 2 cup steel cut oats (I used Whole Food's 365 Steel Cut Oats).
• 5 cups water
• 3 cups 3% milk (2% works fine too)
• 3 tbsp. of desired spices/seasonings (I used 1 tbsp. organic cinnamon and 2 tbsp. brown sugar)
• 3 mashed bananas

Directions

• Put all the ingredients into the slow cooker.  
• Cook on low for 6-8 hours. 
• Place in a loaf pan or covered glass dish and store in the fridge (for up to a week).
• Slice the amount you require in a bowl and microwave for about 1-2 minutes, depending on quantity. 
• Stir.

Serve with berries, add a little more milk (if you desire a thinner consistency), and/or maple syrup.  And for all you Nutella fans, drizzle a teaspoon (or more) of warmed Nutella on top of this. It tastes like a chocolate banana cake (well, at least a more healthy version of it!)

swimming upstream

My children's school started summer break one week earlier than most of the surrounding schools this year.  So we decided to take advantage of what I seemingly thought would be a quiet week, going to attractions that wouldn't be busy since most of the kids were still in school.

We decided to visit the new Ripley's Aquarium, going early in the morning thinking we could have the whole place almost all to ourselves.  Little did I factor that many schools do field trips during the last two days of school (ughh!), and we found ourselves swimming upstream, so to speak.

Our day started by missing the train...we saw it leave the platform as we ascended the stairs.  Once we arrived at the aquarium, my jaw dropped as we saw bus load after bus load of school children line up to get in.  Luckily we were able to "fast pass" the crowd by purchasing our tickets online the night before.

We decided to do what we did at Disney...do the "back nine" first (I'm sure many of you golfers out there understand this).  In other words, we headed to the end of the aquarium and worked our way back towards the front entrance.  We were able to miss most of the crowds, we ate lunch ahead of the long line ups, and got to see a few interesting shows to boot.

After the lunch crowd dispersed, we were able to really enjoy the best part of the exhibit...the shark tunnel!  And we made it just in time for feeding, so we felt like we were swimming with the sharks.

Although the day may not have started as we had originally planned, it worked out after all and we learned that sometimes going against the crowd works out better at the end.  

{Disclaimer}: There are no endorsements or affiliations with any of the businesses or establishments mentioned in this post.  I just wanted to share the simply beautiful  experience my family enjoyed, and all opinions are my own.

Garlic Scallop and Bacon Pasta

Makes 4-6 servings.

Ingredients:

• 10 scallops
• 10 slices of bacon
• 4 cloves of garlic, minced
• 3 tbsp. olive oil
• ¼ cup unsalted butter
• 1 tsp. dried parsley or 1 tbsp. fresh parsley
• ¼ cup of grated parmesan cheese
• 450 g of pasta (linguine, spaghetti or fettucine work here)

Directions:

• Preheat oven at 375 degrees.
• In a cast iron skillet, wrap the scallops with bacon, and bake for approximately 20 minutes.
• Boil the pasta as directed.
• In the meantime, in a small saute pan, brown the garlic in olive oil and butter, until the garlic is softened.
• Remove from heat and stir in the parmesan and parsley.
• Add cooked scallops and bacon, and toss until scallops and bacon are coated with the garlic oil.
• Toss with cooked pasta.
• Top with more parmesan, as desired.

Enjoy!