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Monthly Archives: March 2010

Wednesday’s dinner

31 Wednesday Mar 2010

Posted by Jane's Adventures in Dinner in chili veg, ginger marinade, turkey

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Monday’s dinner

Here is the Rachael Ray’s Taco Pasta (it even makes enough for a bit of leftovers). I didn’t put lettuce and tomato on mine as I couldn’t cut them with one hand, while juggling the baby. Monday night was then a nightmare of wakefulness and then my amazing husband took Tuesday off so that I could get some sleep and not lose my mind completely. Tuesday’s dinner was bread and cheese. Not bad but not needing a picture.

Tonight’s dinner
I went on my first mommy playdate today. What I didn’t know is that these playdates are all about keeping the mommy sane and having someone to talk to who understands when you don’t finish a sentence. These are incredbly intelligent and well-educated women (two teachers, an H.R. manager and a nurse) who now spend their time blowing raspberries to distract a baby. Cool.

I needed something then that could sit and get ready while I was gone but I’ve been using my slowcooker WAY too much and it is almost 20 degrees out.

Therefore…
Ginger Turkey with chili vegetables
In a bowl mix; 3 T. sesame oil, 1T. thinly, sliced stem ginger (this is in a syrup and a can will last you until the end of time-it is the mmmmm taste that you get in a lot of takeaway), splash of maple syrup, 2 T. rice wine vinegar and the same of soy sauce. Add in turkey legs (frozen or thawed) and let marinade in the fridge for the day or however long you have. Bake at 350 for approx. 30 minutes or until meat is cooked through. You can use this marinade for; chicken, pork or even fish (try it with salmon).

I actually doubled the marinade tonight as I want it to flavour some tofu that I intend to use for sandwiches on the weekend.

Chili vegetables
In a mixing cup mix; 2 T. of water, 3 T. sweet chili sauce (Costco sells this in a HUGE bottle), 2 tsp. apricot jam.

Stirfry your veg (I used brocolli and mushrooms as they were what needed to be used up) with the sauce until vegetables are crisp cooked (mine took under five minutes).

Serve the whole thing with rice (I always throw-in a bit of chicken or beef stock when I cook rice) and I had some butternut squash on hand so we had that too.

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Monday’s dinner

29 Monday Mar 2010

Posted by Jane's Adventures in Dinner in taco pasta

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Last night’s dinner
I was lucky enough to be treated to a fab dinner at our friends’ place last night so there is no picture today of food.

The rest of the night was another lesson in patience and staying awake. My poor wee, bobo is starting to feel better but we have a long way to go. This morning she starting throwing raspberries back for the first time which gave me the strength to get through the day. It’s very lucky she’s cute and I have found that if all else fails-she’ll sleep at Starbucks as long as they are grinding coffee.

To all parents out there-I didn’t have a clue how hard this job was. Not even an inkling.

The inspiration
Something spicy to wake-up with. something easy and something quick.

Tonight’s dinner
Rachel Ray’s Taco Pasta
In a skillet brown; 1 lb. lean ground beef (sorry for the amount of beef in this blog so far-it’s easy and versatile), two garlic cloves, 1/2 diced onion, 1 rib of diced celery. Add; 2 tsp taco seasoning (I really like Epicure’s the other stuff has a lot of crap in it), a dash of chipotle, 1-2 tsp. of chili powder, splash of worsteshire and 1/4 cup of tomato sauce. Add more spice if you like it spicy.

While the beef is cooking boil some (about two cups) corkscrew pasta (or macaroni if you don’t have the corkscrew). Add the beef to it and serve with chopped lettuce and tomatoes as well as, some shredded, sharp cheddar. You might also want to add a quarter cup of the pasta water to make it saucier.

You can go totally crazy and have this with quacamole too. Oh-and a glass of wine.

I love hearing from you. Leave a comment-make my day.

Sunday’s dinner

28 Sunday Mar 2010

Posted by Jane's Adventures in Dinner in hot toddy

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Last night’s dinner

This isn’t actually last night’s mussells. It is the night that I wrote about yesterday. You can see Brent and his little girl in the background. ADORABLE!

Tonight’s dinner
Well, the four hours were just a fluke and my poor baby was up most of the night last night too. I think we are getting better-she was just starving every two hours and still has a rash on her little bum. Poor kiddo.

Anyway, we had the pleasure of being asked to my friends’ house tonight for dinner. Paul and Michelle also agreed to be Madison’s godparents which was exceptionally sweet of them. We had a fab spanish potroast (mmmm…prosciuto in the sauce), they took turns holding the babboo and it was a great evening.

My husband has to go to work tomorrow though and he’s struggling as much as I am to get any shut-eye even when she is asleep as you anticipate the next round of crying. Here is my remmedy for that.

Grandma Kelly’s hot toddy
Put all the ingredients in a glass with spoon in it (the spoon prevents the glass from cracking). 1 T. of honey, juice of 1/2 a lemon, a healthy shot of brandy or whiskey and top-up with boiling water.

Drink it as hot as you can and lay down as this will lay you flat.

I love hearing from you. Leave a comment-make my day.

Saturday’s dinner

27 Saturday Mar 2010

Posted by Jane's Adventures in Dinner in merivale fish market, mussells

≈ 1 Comment

Last night’s dinner

Here is the slowcooker Osso Bucco ready to eat with some brown rice. My husband loved it. After all the jiggling and walking I had an upset stomach though and had cereal.

Tonight’s dinner
So. After five straight hours of crying unless she was constantly being walked, the baby slept last night for four hours. The most blissfull four hours of my entire life. Thank God for my neighbour, she not only took my screaming, bundle on a walk and I got to have a bath, she came up with this bum patting thing that if you do it constantly for about an hour Madison will go to sleep.

Actually, I think we’ve turned a corner and she’s having a little nap while I write this. We haven’t even (PLEASE don’t jinx this) had the uncontrollable, gut-wrenching crying yet this morning.

That means tonight needs to have something special but still really easy since I’m still exhausted and feeling a bit frayed around the edges. I also don’t know how long this peace will last.

Tonight will be…Mussells.

Personally, I love to get mine at the Merivale fish market. It’s really close to my house, their product is incredibly fresh and they are really careful about cross-contamination. You see, I have fatally allergic to shrimp, lobster and crab. Even contact with my food will mean a trip to the hospital.

One of the best times we have had in our garden was the night before we went to England the summer before last and we had our friends Brent and Cassie over for an impromptu meal in the garden. We didn’t want anything left in the house when we were gone so mussells fit the bill. A pound is a good amount for four as appetizers or does two people for a main course.

Don’t forget to pick-up a nice crusty french loaf while you are out. Have everything ready as this recipe goes quickly and mussells are awful if they are over cooked.

Here is how we like our mussells
In a stock pot, saute in a bit of olive oil 3 garlic cloves, one medium onion (or two shallots if you have them) finely chopped. Cook on a medium low heat to just let the veg sweat. Sweating means to cook without colouring and it makes the onion and garlic very sweet. If you happen to have a red pepper add that in or even a carrot cut into a fine jullienne (matchstick length but thin).

Turn the heat up to high and add in; coarsely ground pepper and mussells (Preparing the mussells: 1) Wash with cold water and discard any that are open. 2) You can give them a tap to see if they are still alive. That tap will cause them to close.).

Stir for about thirty seconds and then add a splash of Pernod (a handy thing to have in the house for almost any fish-a bottle will last you for years), 1 1/2 cups of white wine and about 1/2 cup of chicken stock (you can use veg stock too).

Put the lid on the pot and cook until the mussells are just open (approx. 3-5 minutes).

Pour the mussells and the juice into a nice serving bowl and toss over a big handful of chopped parsley and a squeeze of half a lemon over the whole thing.

Place on the centre of the table and have everyone dive-in using the bread to sop-up the cooking liquid.

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