We do eat more than breakfast. Really!

Looking over recent posts was very revealing. So much breakfast! Perhaps it is because that is when there is time to write. Who knows? So today, once again, a report on the start of the day.

The chill is in the air, a harbinger of fall. Heather and thistles bloom in the garden. I don’t want to face autumn, but it will come, regardless. So we might as well do it with a full tummy. This morning’s egg features mushrooms, some chopped chard and tarragon from our garden, and a little cheddar cheese. The jam on the toast is local, too…made here at home.

This isn’t our only meal of the day, though. Tonight we’ll be joining our friends at Ratinaud for Les Saucisses en Folie. Real local charcuterie…you can’t get much better. Perhaps a reason to love the end of summer, after all. Unfortunately tickets are sold out. But you can taste their delicious wares at the Kitchen Table on some Friday or Saturday soon, and we are sure they will be worth the wait.

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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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Chicken Chickpea Curry Soup

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Always looking for ways to use what’s on hand…this soup was waiting to be made from ingredients in our fridge. For two:

Bring 750ml/3c homemade stock to boil, and add:
125ml/1/2c sliced red onion
1/3 yellow pepper, diced
1 large cremini mushroom, sliced
2 grilled chicken thighs, diced
100g/3oz cooked chickpeas
5ml/1t curry paste

Simmer until veg are tender. With a glass of 1% milk each, under 500 calories.

Gardening is hungry work!

Yesterday was an absolutely glorious day, and hearing that there was snow in Calgary yesterday, we are grateful for the mild temperature we experienced. It let us get the garden cleaned up, prepped, and some cool weather crops sown for our spring table.

Of course digging and weeding all this (and more) in a locale that is too rocky for a tiller is no mean feat!

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This meant our salmon avocado tomato sandwiches were all the more welcome.

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For two, mix gently and spread on multigrain bread:

1 diced avocado, sprinkled w 15ml/1T lemon juice
4 cherry tomatoes, quartered
1 can wild salmon, drained and mashed
30ml/2T light mayo

Enjoy!

Fuel Up Fast!

Nearly an hour on the rowing machine and a long day’s work ahead calls for some serious energy. My grandmother used to start us off on cold winter days with a bowl of oatmeal, and she was right. But we don’t need instant oats or the long, slow cooking of her day. Large flake, old fashioned (or steel-cut) oats will cook nicely in the microwave in under 10 minutes.

We dressed ours up with some extra protein (walnuts), dried cranberries and cinnamon, and topped it with half a banana. And we’re off to race through another day!

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It's a Blue Kind of Day

ImageWhat a wild weather week we’ve had! From knee-deep snow and frigid temperatures, the thermometer dropped yesterday and we had rain and high winds overnight. Now the sun is doing her best to break through the clouds, illuminating spots in the woods with her brilliant gaze. We’ve put the slow cooker on for a pot-roast dinner, and prepared for whatever the blustery day brings with some blueberry whole-wheat pancakes.

Whatever the weather, we’re grateful – for friends, family (thanks for the call last night!), and the good fortune to live with a big garden, great neighbours, and a view of the Bay.

Get Rich Quick!

Apparently we are in for a wet weekend. So we wanted a quick breakfast that would let us get out on the trail before the rain arrives. Eggs Benedict may not seem like the obvious choice, but this quick Prosciutto Benny with Blender Hollandaise is just the ticket!

For two:

3 large eggs
2 slices prosciutto
1 multigrain English muffin, split
1/4c / 60ml butter
1t /5ml lemon juice
1/2t / 2ml dry mustard
Dash Tabasco
White vinegar
Lemon pepper
1 large tomato, sliced

Split the muffin and toast or warm for a few seconds in the microwave.

Bring a medium pot of water to boil.

Meanwhile separate one egg and put the yolk in the blender with the Tabasco, lemon juice, and dry mustard.

Put the prosciutto in a nonstick pan on low, just to warm it a little.

Heat the butter in the microwave just until boiling. Turn blender on and pour the butter in slowly – it will cook the egg yolk.

To assemble, stack muffin, prosciutto, poached egg. Drizzle with hollandaise and sprinkle with lemon pepper.

Serve with tomato, and go!

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Hole-y Toast!

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This is one of our favourite breakfasts, especially if there are kids around. For some reason we have always called it toad in the hole, even though that moniker seems to apply to a host of other dishes. No matter what you call it, the appeal of having an egg cooked right into the toast, and a tiny toast circle to mop up the egg yolk, never gets old.

Butter a piece of bread for each person. Melt a little more butter in your frying pan or on a griddle. Cut a circle out of each bread using a cookie cutter, or a drinking glass. Put all of the pieces in the frying pan, butter side up. Crack in an egg. When you can start to see that the bottom is cooked (check the circles!), flip the pieces. Cook until they are as done as you like, and enjoy with some fresh tomato – or even a spoonful of guacamole and salsa.

Today is Remembrance Day. Please take time at 11am to remember those who have fought to gain the freedom and democracy you enjoy.

Wholesome Whole Wheat Crepes

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125ml (1/2 c) whole wheat flour
1/8 teaspoon salt
125ml (1/2 c) 1% milk
65ml (1/4 c) water
10ml (2T) butter, melted
1 large egg
Cooking spray

Gently mix all but cooking spray together with a whisk. Refrigerate 1/2 an hour. This will give a thinner crepe.

Meanwhile prepare toppings – we whisked some cream and prepped fresh berries, but a creamy seafood or chicken filling works well also.

To cook, heat a medium sized nonstick pan on medium heat. Spray w cooking spray or wipe w a paper towel dipped in canola oil.

Pour in about 1/4 c batter and swirl to a thin layer. When surface is dry, flip gently and cook a few seconds more. Place in warmed oven that has been turned off, on a tea towel.

Repeat. Makes 6 crepes, 2 servings.

Peppery Goodness

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Last night we were craving comfort food after a day of digging – preparing the garden for a first year’s veggie-growing in the new house. It was chilly out, so stuffed peppers fit the bill.

The oven was set to 350F.

We started by hollowing out two peppers and taking a tiny slice as necessary to make them sit straight. Then we sautéed the chopped pepper tops and a couple of stalks of celery, as well as an onion, in chili garlic oil. Next we added some frozen corn til it was a bit toasted. Lastly, we stirred in black beans (home cooked and frozen until needed – defrosted in the microwave) and some cooked brown rice (same story).

We filled the pepper shells and poured 60ml or 1/4 c of marinara on top. They were baked in a lidded, foil-lined casserole for 45 minutes. Then, removing the lid, we grated some extra old cheddar on each. 10-15 more minutes to melt, and they were ready, along with a fresh salad.

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