Sunday, May 24, 2015

Challenge: Gifts

Scrapbook a layout about gifts you received for a special occasion.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!

Fairy Tales

FRIDAY, JUNE 27, 2014

Today's Writing Prompt: Fairytales

What is your favorite fairy tale or folktale? Does it say something about your life?



I don't think I have a favourite fairy tale.  I thought many of them were pretty cool and scary.  I do love the Once Upon a Time television series.

Recipe - Chicken Piccata [Light]

Recipe - Chicken Piccata [Light]


2 servings
Preparation 10 min 
Cooking 10 min
270 calories per serving 

Ingredients

1chicken breasts, boneless, skinless, butterflied300 g
2 tbspwhite flour (all purpose)16 g
1 tbspolive oil15 mL
2 tbsplemon juice, freshly squeezed3/4 lemon
1/3 cupchicken broth85 mL
3 1/2 tspcapers10 g
2 tspbutter, unsalted9 g
1/2 tbspItalian parsley, fresh, chopped3 g
1 pinchsalt [optional]0.1 g
ground pepper to taste
aluminum foil

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess.
  2. Heat the oil in a large skillet over medium-high heat, then add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.
  3. Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.
  4. Add the butter to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.

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Saturday, May 23, 2015

Colour

THURSDAY, JUNE 26, 2014

Today's Writing Prompt: Color

If your life right now had a color to it, what color would yours be?



I don't think my life could have one colour.  I think I have three colours.  Red for pain, Orange for optimism and Yellow for joy.

Recipe - Sesame Beef and Broccoli

Recipe - Sesame Beef and Broccoli

2 servings
Preparation 10 min 
Cooking 15 min
330 calories per serving 

Ingredients

2 1/4 cupsbroccoli, cut into florets, stalks peeled and diced260 g
2green onions/scallions, thinly sliced30 g
1 clovegarlic, minced
240 grib eye steak, or strip loin , cut into 2 cm strips
1 3/4 tspsesame seeds5 g
2 tspcanola oil10 mL
1/3 cupwater85 mL
2/3 cupchicken broth170 mL
2 tbspsoy sauce, low-sodium30 mL
1 tbspcornstarch8 g
1 pinchsalt [optional]0.1 g
ground pepper to taste
1 tspsesame seed oil5 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the vegetables : Cut the broccoli florets into small pieces, peel the stalks then dice them into ½ cm pieces. Thinly slice the scallions and mince the garlic. Cut the beef perpendicular to the grain into 2 cm strips. Set aside.
  2. Put the sesame seeds in a small pan and heat them over medium heat a few minutes, with some stirring, until they are lightly coloured. Set aside.
  3. Heat the oil in a skillet over high heat until hot but not smoking. Add the beef then sautéstirringoccasionally, until golden-brown, about 4-5 min. Season with salt and pepper, then take the beef out of the skillet and transfer it to a plate.
  4. Add the scallions and garlic to the skillet. Cook over medium heat about 1 min, with stirring, until they are lightly golden-coloured, then add the broccoli and water. Cook, with occasional stirring, until the mixture is dry, about 3 min. Meanwhile, combine the broth, soy sauce, and cornstarch in a small bowl, then pour this mixture over the broccoli. Cook, with constant stirring, until the mixture is no longer cloudy, 1-2 min.
  5. Put the beef and any accumulated meat juices back into the skillet. Cook, with stirring, until the beef is heated through, 1-2 min. Remove the skillet from the heat, then stir in the sesame oil and seeds. Serve.

Friday, May 22, 2015

Fairfield Museum, Bothwell, Ontario

I've been to this museum several times over the years.  I've only been inside a couple of times.  There is lots to see outside as well.  One year we were lucky enough to attend a great re-enactment.

On our way to my favourite place on Earth, Windswept Cottage, we decided to take the scenic route and take lots of photos.  The Fairfield Museum was our first stop.



  





Foiled

WEDNESDAY, JUNE 25, 2014

Today's Writing Prompt: Foiled

Is there something you've always wanted to do in your life, but so far you haven't been able to?



I've always wanted to be a big shot with lots of money and an entourage.  Ask my grandson.  I think he wants the same thing.  I wish him better luck than I had . . . LOL.


Recipe - Carrot Soup with Orange and Ginger

Recipe - Carrot Soup with Orange and Ginger


3 servings
Preparation 10 min 
Cooking 30 min
160 calories per serving 

Ingredients

1 tbspcanola oil15 mL
1/2onions, coarsely chopped100 g
5carrots, coarsely chopped500 g
1/2 cuporange juice, freshly squeezed1 1/2 orange
5 tspgingerroot, coarsely grated22 g
2 cupschicken broth500 mL
1 cupwater250 mL
3 tbspcream 15% [optional]45 mL
1 pinchsalt [optional]0.1 g
ground pepper to taste

Before you start

blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: chop them coarsely.
  2. In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Challenge: Home Town

Scrapbook a layout about your home town.

Don't scrapbook?  Journal about this or create a page in your art journal.  Just get creative!