Tag: Nova Scotia

Imagine…leftover leftovers!

Some of you know that earlier this week we roasted a turkey, and have been benefitting from that delicious pre-cooked goodness at several meals. The night before last we made an adaptation of Jamie Oliver’s Singapore Noodles recipe. As recommended, we substituted what was called for, for what we had. With a plentiful veg garden and lots of turkey, it was quite a different dish, in the end. (At least we used the noodles!)

We halved the recipe but it was definitely still too much for two, so yesterday we had about 1 serving left. We considered just reheating with a salad, but at the Tantallon Farmers’ Market we had acquired some delicious-looking chorizo. From the garden we grabbed a golden beet (including greens), about half a cup of fresh sweet peas, and three small carrots. We cooked these up – dry browning the sausage then adding about 1/2 cup of water, and steaming the harder veg and sausage until the sausage were cooked through. We sliced the cooked sausage and tossed everything together with our leftovers…no waste, all taste.

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Tasty Turkey Wraps

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Earlier this week we roasted a turkey, a ten-pounder purchased for about ten dollars. We’ve made a host of meals of it. Today’s lunch were these tasty wraps…with a half cup of celery and cucumber in with the turkey, and a little light mayo and homemade zucchini relish. Using a large tortilla and accompanying it with a cup of 1% milk, is about 485 calories.

The best healthy eating tip we’ve seen this week? At every meal, ask, where’s the veg? More than once it has helped us make a healthier choice, and hope it will do the same for you.

Cornbread Chili Eggs Zip up Breakfast or Brunch

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Necessity is purported to be the mother of invention, but we contend it is leftovers. A couple of nights ago we whipped up a batch of delicious chili, accompanied by the requisite cornbread. Of course the chili can always go in the freezer, but the cornmeal muffins had been sitting on the counter, begging to be used. Because they’re a low fat version, they didn’t stay “moist” with a heavy dose of oil, like some types.

Breakfast provided a perfect opportunity. We sliced the muffins and put them on plates. Meanwhile, we heated the chili until it was bubbling, and dropped in an egg for each person. We let them simmer until they were nicely done, and served on top of the muffins. To quote the man, “yummy.”

Leftovers for Breakfast

After a fast walking round of golf on a hilly course yesterday, we were definitely hungry. So we took advantage of our garden produce and topped a whole wheat pizza crust (find out how in our recipes section) with a thin layer of homemade zucchini relish from our storag. Then a layer of spinach, chopped oregano, mushrooms, sliced radish, and green onions. A light sprinkle of feta and cheddar finished it – not so much that the veg would steam.

This morning the leftover slices made a great breakfast, topped with a perfectly poached egg.

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Beans and Cheese? That's a Wrap.

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We’re having a great time figuring out interesting ways to use all the produce from our garden these days…lots of spinach and onion are on the menu. Our self challenge is also to be sure we get some protein in every meal. Today’s lunch consists of these tasty bean and cheese burritos.

On a whole wheat tortilla, layer several spinach leaves, 1/2 cup (125ml) cooked beans (these are Jacob’s Cattle beans, grown in NS and cooked here at home), an ounce (30g) of cheddar. Microwave about 2 minutes to melt and heat (or in the oven, if you prefer…just keep an eye on the cheese until it barely melts). Add a dollop of salsa (ours was canned last fall from our own produce) and plain, nonfat yogurt. Chopped green onions from the garden add extra flavour. Wrap and enjoy!

Summer is nearly here!

We have lived in other jurisdictions where the middle of June seems like an unlikely start to summer. It’s already been hot for ages. But here in Atlantic Canada, even when the temperature is in the 20s (70s or 80s, my Fahrenheit friends), the wind is sufficient that it rarely feels hot.

But today we had an awesome, sunny, warmish day. And so we barbecued. This is the result. Veg from our garden, except local tomatoes and spuds.

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Happy Father's Day, Dads!

We’ve just been going through albums looking at photos of our dads…and our kids with their dad. What a happy thing that is. But all that reminiscing was hard work, so we need a solid, manly breakfast. How about this? Leftover steak and mushroom pie from last night’s dinner…

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Delicious!

We can get some satisfaction

…from making real food at home. Today’s breakfast is whole wheat toast with jam we made last summer. Beside it, eggs scrambled with local farm peppers, mushrooms and celery, flavoured with tarragon and chives from our own garden.

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Today is off to a fantastic start!

Today's Lunch is Yesterday's News

Yesterday was a hectic day – lots of meetings, running around, and a restaurant lunch. So by the time we returned home we were crangry (hungry and cranky)! We needed food that was healthy, easy, and quick. In less than the time to call for delivery, we made this delicious pizza from scratch. We used our usual crust recipe, but with 100% whole wheat flour, instead of half and half.

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The added bonus? It makes enough for dinner for two, and leftovers for today’s lunch. On top, we used homemade zucchini relish, some feta, cheddar, red peppers, mushrooms, olives, and a little prosciutto. Tasty!

Inspired by a Trip to the Market

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Halifax’s Brewery Market was full of fantastic things today – with the benefit of hothouses or a slightly milder microclimate than ours, their lettuce and spinach were way ahead. So after a blueberry muffin we picked up the delicious greens you see here. Then we hurried home to start transplanting, now that we finally are receiving some sun and milder temperatures.

When lunchtime rolled around, we topped the greens with a local apple – these are getting to the end of their useful lives now – some Cendré de Lune cheese, walnuts, and a vinaigrette of Dijon, sherry vinegar, olive oil, and tiny spoonful of maple syrup. By next week our own spinach and lettuce will be starting their picking cycle.

Next: more seeding and some flowers for the boxes…

Happy gardening (or eating). Either way, thank a farmer.