Posts for Non-meat dishes Category

The crock pot saves the day again

Dinner, Non-meat dishes, Recipes, Soups & Stews, Uncategorized - rossana - March 30, 2013

Having that great warm spell for a while was wonderful, although a bit of a tease . It has started to cool down again, with some hail and even wet snow in some areas around here. Definitely not what I wanted to see after those glorious warm sunny days! I guess the cold weather figured that we hadn’t had enough of the chilly air. Well, I decided that I would I would ward off some of that cool chill with a wonderful vegetable stew and pull out the crock pot. The great thing about this is that when you walk into the house after a long day, you are hit with an incredible aroma that starts your mouth watering instantly (well, it does me). I love using my slow/crock cooker, It makes getting dinner ready some nights very easy. You can actually use them for all kinds of things. Some people have even made cakes in them, although I haven’t tried this yet.

Vegetable stew

I put this on low and let it cook for about 6 hours

1 lrg can of ground tomatoes

200 g of elbow pasta

4 medium potatoes, peeled and cut into 1/2 cubes

1 Lg can of low sodium chick peas, rinsed and drained or 2 cups of cooked chick peas

1 cup of carrots cut in to 1/2 chunks

1/2 cup chopped red or green peppers

1/2 cup chopped green beans

Oregano, basil and garlic to season to taste

Add everything but beans and , let cook for 5 hours then add the beans and peppers for the last hour. I also add cinnamon to taste, just to add in some extra flavour  [I like the combination of garlc and cinnamon- quite interesting]. Once done to your liking, serve in bowls along side some french/italian bread . Really is that easy! :) Enjoy!


Crock Pot Vegetable stew

I added corn to this batch :)

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My Sweet Corn Prefers to Bathe in Bud

Barbeque, Non-meat dishes, Tips & Tricks, Vegetables - Jennifer - July 7, 2011

Have you ever been to a block party? So much fun! My parents’ block has one every summer, and it’s a can’t miss event for us. It’s tons of work, but the girl who puts the whole thing together is a genius, and we’ve never had a bad time. Each family contributes a set sum for the purchase of grillables and accessories, and then one side of the street is responsible for salads and sides, while the other side of the street handles desserts, and everyone brings their own beverages. The block has a good mix of generations, so the potluck is everything you could hope for, a mixture of deliciously reliable standards and fun new food presentations.

One of my most favorite tricks I’ve picked up from attending is a creative method for preparing corn on the cob for roasting on the grill. The same neighbor does it every year, and after one bite I had to know her secret for achieving such juicy, flavorful summer-nirvana. Believe it or not, it’s all in the beer. The night before the party, she fills a large cooler with water and dumps in three or four cans of beer. She snips off the end of the corn tassel so the liquid can better penetrate the husks, and soaks the corn in the beer/water overnight. When she’s ready to grill, the moisture steams the corn from within the husk, and the results are perfection, every time!

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My Favorite Holiday Go-To Sidedish

Non-meat dishes, Recipes - Jennifer - December 19, 2010

My Aunt Barb is one of those amazing cooks who can pull off dinner for 30 and make it look like the simplest feat in the world. We always used to celebrate Thanksgiving at her house, but as we all started growing larger and larger families, she ran out of room for the cousins, and the tradition became a thing of the past. But back in those days, I remember standing in front of Aunt Barb’s fridge and marveling at the lists she always hung there. First the menu, then the shopping lists, then the make-aheads and oven schedules: she had it down to a science.

Hand in hand with being an amazing cook comes the ability to make favorite dishes year after year without benefit of recipes (I’m not there yet!).  So it took me years to get Aunt Barb to take a stab at writing down the steps she puts into her Broccoli Cheese Casserole.  You’ll see below that the ingredient quantities are pretty subjective.  You can adjust according to the size of the crew you’re feeding.  Hands down my favorite side dish, it’s quick and easy, and I will make this at least three times over the holidays.  In fact, I think I’ll make it right now!


1-2 bags frozen broccoli
1-2 cans cream of mushroom soup
Lots of Cheddar, Swiss or Colby cheese (grated or pre-shredded)
1/2 c. mayo
1/2 c. milk
1/2 c. chopped onions
bread crumbs

Pre-heat oven to 350.  Steam or microwave broccoli until tender.  Combine remaining ingredients in separate bowl.  Spread broccoli in 9×13 baking dish and cover evenly with mixture.  Bake uncovered in 350 oven for 1/2 hour.  Midway through, cover with breadcrumbs and, if you like, sprinkle with paprika and parsley flakes for color.

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Picnic Perfection

Today Is a beautiful day! So I am headed to one of my favorite places with my two favorite little friends! An outing to the lake with my boys sounds just about right! But what to bring for lunch??????

In my search to spice up the picnic basket I came across some really great articles & recipes that should help you have an amazing picnic of your own.

In my Basket

  • Juice boxes for the kids
  • Club sandwiches
  • Pretzels
  • Wheat Crackers
  • Cream Cheese
  • My sisters home made canned Bruichito
  • Spring Water for me
  • Grapes
  • Napkins & Baby Wipes
  • Blanky
  • Portable radio
  • Favorite Books
  • Ball & Glove

Mix all these together with the ones you love and enjoy! I try to keep it simple and focus more energy on the time and the people than the meal. I found after many failed attempts to create the perfect picnic scene that the best days will unfold with little planning on your part. AS long as there is a little something for everyone and a fun activity help them work up their appetite you can ensure a wonderful picnic!

From Some Others Baskets


Michael Smith

Courtesy of
Michael Smith
Chef at Home

On Next

Monday, July 26, 10:00AM/7:00AM et/pt

Asian Chicken Salad From The Food Network Canada

Asian Chicken Salad Wrapped in Rice Paper


The Dressing

  • Juice of 2 limes
  • 2 tablespoons soy sauce
  • Dash hot sauce
  • Dash sesame oil
  • 2 tablespoons honey
  • 1/4 cup peanut butter

The Salad

  • 1 small bundle of rice vermicelli noodles
  • 2 cooked chicken breasts, shredded
  • 1 cup snow peas, thinly sliced
  • 1 carrot, peeled and shredded
  • 1 bunch cilantro, leaves picked
  • 4 large rice paper wrappers, soaked until soft



The Dressing

  1. Whisk the dressing ingredients together until they form a smooth dressing.

The Salad

  1. Cover the noodles with boiling water.
  2. Soak until noodles are softened. Drain noodles well.
  3. Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
  4. Add dressing and toss well.
  5. Place a softened rice paper wrapper onto a kitchen towel and blot dry.
  6. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
  7. Fold edge over the filling, and then fold in the two ends.
  8. Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.

NY Times 101 Picnic Dishes

I copied a few for you but check the link for all the rest! There were tons


1 BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.

2 PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.

3 CURRIED EGG SALAD Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.

4 TOMATOES AND PEACHES Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.

5 ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.

So whether you are headed to the high country or the beach I hope you have a wonderful day and you enjoy the people & your food as much as I do!

 Picnic Blessings

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Eggs Benedict – perfect any time of the day!

breakfast, Dinner, Non-meat dishes, Recipes - Kayla - February 17, 2009

Eggs Benedict is one of my all time favorite dishes. It’s perfect for any meal and simple to make.

Bring 8 cm (3-inches) of water to a boil. Reduce to a gentle simmer.
To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.
Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well.

Use the freshest eggs possible for oval shaped poach eggs.
Use cold eggs
The best pan is a shallow saucepan with large surface.
Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.

Hollandaise Sauce
Hollandandaise sauce is the icing on the cake sort of speak.

It is not that difficult to make at all if you remember not to let the sauce boil as you are thickening it or let the water in the double boiler boil.

Hollandaise Sauce

2 egg yolks
4 – 8 tablespoons butter, cut or broken into small pieces
pinch cayenne pepper
salt and pepper
1 – 2 tablespoons lemon juice or white wine vinegar

Separte the egg whites from the york. Put the egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water, beating the egg yolks constantly with a wire whisk. The water in the pan should not boil and the bowl should stay cool enough to hold with your hand.

*Tip save the egg whites for an egg white Omlete.

Continue beating the yolks constantly until they thicken. You will know when the yolks have thickened enough, when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk.

Immediately remove the bowl from over the water. Add the butter, in tiny pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass the sauce through a fine sieve and stir in the seasonings and lemon juice.

Tip: If the sauce is too thick, thin it a bit with cold water. Keep in a warm place.

Yogurt and Chive Hollandaise Sauce
2 egg yolks
1 teaspoon Dijon mustard
150 g Greek-style yogurt
1 tablespoon snipped fresh chives
pepper to taste

So we have our poached eggs and hollandaise sauce, all we need now is english muffins and some ham slices.

1. Cut english muffin in half.
2. Place one piece of ham on english muffin half.
3. Gently place poached egg on to ham.
4. Pour the hollandaise sauce over the poached egg.

Now we have Eggs Benedict

More Information:

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Stay young with this smoothie!

Found this recipe in a card mailed to me by Body & Soul Whole Living Magazine.

In an electric blender, combine frozen organic blueberries and strawberries, 1/2 cup chilled green tea (unsweetened), 3/4 cup plain low-fat organic yogurt, 2 tbs ground flaxseed and a little trubinado or raw organic sugar to taste.

Blend till smooth—yum…and don’t you look young!

Contains about 250 calories, 13g protein, 9 grams fat, 35 g carbs and 8 g fibers–the perfect calorie combo. Thanks, Martha Stewart!

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Spicy Stuffed Peppers in a Snap!

Non-meat dishes - Kayla - April 1, 2008

I whipped these up the other night. They only took a few minutes to make and were soooo good. I can’t wait to have them again! They’re filling yet healthy–and delicious.

1. Preheat the oven to 350.

2. Sautee an onion and some garlic in a frying pan. Add veggie crumbles and brown as you would hamburger. Stir in cooked rice (I used Success Rice, which only takes 10 minutes) and half a jar of prepared Spaghetti Sauce. Add chili powder and cayenne pepper to taste (I have a taste for a LOT).

3. Cut off the tops of four large green peppers and scoop out the insides.

4. Fill the peppers with the rice mixture, sprinkle a little shredded cheese on top, put the pepper tops back on and bake for about 20 minutes (I like my peppers al dente, but bake longer if you prefer them softer).

Just thought I’d pass this little recipe along. If you’re a hot sauce addict like me, you’ll probably also like them with a little Red Hot Sauce for dipping. Enjoy!

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