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Eggnog Cookies

I have an obsession.  I think my husband might stage an intervention.  I get started and I can’t stop, just go down the rabbit hole.  What makes me lose track of time so quickly?  Genealogy.  It’s a time sucking, fascinating hobby.  I love the history and the detective work but it’s also been wonderful finding relatives.  Not the distant relatives, though that is fun as well, but actual second cousins.  Which is just fabulous.  I connected with three in the UK and one in Australia.  I love it.  🙂

I didn’t get as much baking over the holidays as I would have liked but my daughter was mentioning she had eggnog cupcakes and I thought ooh, I want to make cookies with eggnog.  I searched round on the internet for some ideas.  I found a recipe on allrecipes that I could change up a bit and that was easy to whip up.

I used the hand mixer for this as you don’t want to over mix the ingredients.  In a medium bowl add 3/4 cup/12oz of butter softened, a cup/8oz of white sugar, and 1/4 cup/2oz of brown sugar.

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Cream the ingredients together until it is light and fluffy.  Add 2 egg yolks, 1/2 cup/4oz of eggnog, and a teaspoon of spiced rum.  Mix at medium speed until well blended.

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In a separate bowl blend together 2 1/4 cups/18oz of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground nutmeg, and 1/2 a teaspoon of cinnamon.  Gradually add it to the mixing bowl.  Don’t over mix the cookie dough, just mix until the dry ingredients are incorporated in.

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Spoon the dough onto a cookie sheet that has not been greased.  About a teaspoon size.  Bake at 300F/150C until golden brown.  20-25 minutes depending on your oven.  While this is baking mix equal parts spiced rum and milk then add powdered sugar until you get the consistency you want for the glaze.

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When the cookies come out of the oven, drizzle the cookies with the glaze.  Then all you have to do is enjoy!

 

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Mushroom Tarragon Pork Pasta

I’ve lost count on how many days I’ve been saying I need to do a blog post!  It’s been the typical craziness with the holidays and all the prep that goes along with it.  We had a lovely Christmas with the kids.  It was our turn to have them for Christmas Eve and Christmas morning which I love.  We have Chinese food at night and sticky buns in the morning.  Other than that it was a very quiet day with my husband.

For one of the dinners before the holidays I wanted to make a nice comfort type of dinner to go along with the very cold nights we were having.  I am so ready for spring.  My MIL has been emailing me telling me how the grass is growing and how she is trying to keep up with weeding.  Harrumph!

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I had some boneless pork ribs and I decided to do a slow cooked dish with mushrooms and tarragon.  Heat up a couple of tablespoons of olive oil in a skillet.  Season the pork with sea salt and pepper.  Brown all sides.

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While this is browning chop half a red onion and a few cloves of garlic.  Remove the pork and cover.  In the skillet saute the onion and garlic.

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Quarter several mushrooms until you have about a cup or 8 oz.  Add them to the skillet.  Chop a handful of fresh tarragon and add that as well.

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Saute for a few minutes then add half a cup/4oz of sherry or dry white wine.  Simmer for a couple of minutes then add the pork back in.  Next add 3 cups/24oz of vegetable stock and bring to a simmer.  It was at this point I got a text from my boss wondering when I was coming in.  Erm, not working this week?  Turns out, yes I was.  Nuts.  Turned off the dish and dashed off to work the evening shift.  It also turns out to be a happy accident.  It allowed the flavours to really deepen.  The next day I slow cooked it for several hours which reduced the broth.

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Cook the pasta and add to the skillet just before you are ready to eat.  My husband made a delicious quick bread to go along with this dish.

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Top with a dollop of sour cream and serve.  If you want this to be more like a soup don’t reduce the broth so much.

Happy New Year’s everyone, I hope it is a safe and enjoyable evening.

 

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Slow Cooked Pork Pasta

The kids are very happy today.  There is nearly 6 inches of snow on the ground so they got a snow day.  Granted back in my day we wouldn’t have had the day off!  I literally walked up hill both ways.  Not sure if we’re getting soft or just more safety conscious.

I did take a short video of our lovely snow storm but it turns out in the past few months WordPress decided to not let the lowly plebs upload videos anymore.  But you can see it on Instagram if you wish.  I guess this means I really need to get off my duff and upgrade the site!

We’re making progress on the room we are reworking.  Got the primer on the walls and picked up the flooring this weekend.  So I needed an easy dinner to put together with the kids coming back for the week.

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Doing a slow cooked pork dish fit the bill.  Because of what we had going on I had time to toss everything into the baking dish and that’s about it.  If you have more time, brown the pork before you put it in the dish.  However, if you don’t have time it will still be delicious.

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Add a half a large red onion, finely chopped, with a few cloves of garlic, coarsely chopped to the baking dish.  Then add a 14oz can of diced tomatoes and 1/2 cup of red wine.  Season with sea salt, pepper, some red pepper flakes, and a couple of teaspoons of oregano.  Bake at 300F/150C for several hours until the pork is tender and falling apart.  Taste halfway through to adjust the seasoning.

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Toss in the pasta and serve.  Grate with a hard Italian cheese and enjoy.  This is a very easy flavourful dish to make when life is crazy busy.  And of course a nice glass of red wine goes nicely with this.  🙂

 

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Be Thankful

I’m not sure if my kids were looking forward to Thanksgiving because of the family day or because I’ve been saying for months “once it’s done you can play Christmas music.”  🙂

Pretty sure it’s both! They had the day before off from school so they spent time making Thanksgiving decorations.  I love that they still get into stuff like this.  But what I really love is that they get the real meaning of the holidays.

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My daughter put this up in our dining room and it just warmed my heart.

Of course after Thanksgiving we are faced with what to do with the leftover turkey!   We did end up with less that I thought we would because of a mix-up with the order at the co-op.  I had ordered a 15lb turkey that would come from a local farm that employs and takes care of homeless vets and vets with head trauma.  So it was a win-win for us.

However, I got a message the day before picking it up from the co-op saying the turkeys came in “a bit small”.  I called back asking how small?  8lbs!  I’m sorry, that’s not a bit small!  That’s half the size!  Fortunately they had other options.

But back to the leftover turkey!

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After the usual having the turkey meal a couple of times and turkey sandwiches we floated a few ideas for dinner and the family consensus was to have a curry.  You would think we’d get sick of curry but there are so many variations and it seemed like a fun idea.

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I was in the mood for a Thai influence.  Because the turkey is already cooked, this is a very quick dish to throw together.  Which is what I needed because we were still working on redoing the room.

In a skillet heat up a couple of tablespoons of peanut oil.  Finely chop 3-4 cloves of garlic and a couple of scallions.

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Saute for a few minutes and add a couple of sliced mushrooms.  Then mix in a tablespoon of oyster sauce, a tablespoon of soy sauce, and about 2 teaspoons of rice vinegar.  Dice up a red pepper and grate about an inch square piece of fresh ginger.  Add to the skillet.

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Near the end of cooking add the turkey.  Finish with about 40z of coconut milk, a splash of lime juice, a tablespoon of red curry paste, and a few dashes of red pepper flakes.

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My husband made up his naan.  Sometimes I think I just make curry so I can get that naan!

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And because it was officially after Thanksgiving we enjoyed this watching a Christmas movie.  Let’s just say the kids are very excited about this season.  🙂

 

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Definitely Time for Comfort Food

A week ago I was filled with such anticipation of being on the cusp of history.  Since then I’ve been in complete shock, along with a lot of the world.

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I wore my version of the pantsuit.  I don’t actually have one so a suit coat would have to do!  I also wore white and purple for the colours of the suffragettes.  I was excited!  But after the evening wore on I could see the writing on the wall.  Going to sleep that night I was hoping beyond hope that the numbers would be wrong. The first thing I saw in the morning was a message on my iPad from a friend in Scotland asking what the hell did this country do.

Clinton wasn’t great shakes but I am having trouble wrapping my head round the fact that so many people accepted the sexism, the racism, the ego, the inciting of violence, and outright lies of Trump.  It pains me that these weren’t deal breakers and in fact celebrated.  I don’t know what is in store in the next few years but I can’t say my normal optimism is in play.

It was also difficult talking about it with our kids.  Fortunately they are old enough to recognise what is right and what is wrong.  Let’s just say my daughter can’t wait to be old enough to vote!

In the meantime we have to get on with our lives.  Given we had another weekend of home improvement and how the week went, comfort food was definitely in order.

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Because we still have a ton of apples from apple picking I thought a pork hand pie with apple and sage would do the trick.

For the pastry I cut in 1/2 a cup of butter into 1 1/2 cups of flour and a 1/4 tsp of salt.  When the mixture is reduced to the texture of bread crumbs and they stick together, gradually add cold water until the dough comes together.  It doesn’t take much so add a bit at a time.  Cover and set aside until it’s time to fill the dough.

In a skillet heat up about two tablespoons of olive oil.  Add about 1/2 a cup of finely chopped onions and begin to cook.  Once the onion starts to become translucent add a pound of ground pork.  Finely chop 2 large cloves of garlic and mix in.

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When the pork is half cooked add a small handful of chopped fresh sage and a small handful of sliced fresh cranberry.  Then add a spoonful of mustard and about a 1/4 cup of dry white wine.  Season with sea salt and pepper.

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Roll the dough out thinly and cut out circles.  I used a bowl for this.

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Fill one side of the dough with the filling.  I had filling leftover because I only needed one pie but that would be good for a later pasta dish!   Brush beaten egg round the edge of the pastry and fold the pastry in half.  Pinch with a fork round the edge and then put 3 small slashes in the top. Brush with the egg and bake at 425F/220C for 15-20 minutes until the pastry is golden and flaky.

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My husband made a fabulous dessert with apple and frangipane so it was a lovely meal.

Now that a week has passed I hope the grass roots efforts that are springing up to hold on to the progress we’ve made for equality and to make this place better continue.  It won’t be easy but we do have a voice.

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Mushroom Curry and I’m Getting Too Old for This!

As I sit here and write this post, I ache from the neck down.  Why?  Because my husband and I seem to really like saving money by doing house projects ourselves.  By last night we were seriously questioning our sanity.  Our current project is redoing our lounge.  We are hiring someone to do the drywall and mudding.  So maybe we’re finally learning.  Maybe.

But for three days this weekend we brought back the room to the studs. God the mess!  It gets everywhere despite our best efforts of blocking off the room.  Let’s just say me climbing in and out of the window is not the most graceful thing to behold.  But I can’t wait for the room to be finished so it’s worth the effort.

As you can imagine, not a lot of cooking happened.  No energy!  But this is a curry I made a few weeks ago when my in-laws were visiting.  This is a great dish for those that don’t eat meat.  It is also very easy to make on those busy nights.

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I made this on the mild side but you can easily turn up the heat with more chilis.  Again I used my “Best-ever Curry Cookbook” but as you know I changed it up.  Primarily because of the ingredients I had on hand.  In a skillet heat up a couple of tablespoons of vegetable oil.  Add about half an onion chopped and cook for a few minutes to soften.  Add 4 cardamon pods, 1/4 tsp of ground turmeric, 1 1/2 tsp of ground cumin, 1 tsp of coriander, 1/2 tsp of garam masala, and a few pinches of black pepper.

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Chop up 2 garlic cloves and one chili, cook for a few minutes.  If you want this on the mild side remove the white and seeds from the pepper.  Add about 10oz of chopped tomatoes.  Season with salt and grate a 1 in/2.5 cm sq piece of fresh ginger.  Bring it to a simmer.  Half or quarter (depending on the size) of about 12 oz of mushrooms.  I used white button mushrooms.

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We also had this with the peshwari naan my husband made.

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This was a lovely warming curry.  My MIL, who isn’t the biggest fan of curry, really enjoyed it.  🙂

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Chicken Dopiaza

It is amazing how fast a month can fly by with family visiting.  It was a great time but we’re now back to reality with getting the garden cleaned up before the snow comes.  Which doesn’t look like it will be long now for snow.  Higher towns around us got snow last night though for us it has just been bucketing rain.  This week we had the wind show up on time to shake the trees free of their leaves.

Autumn wasn’t as spectacular as it can be but it was lovely to see the colours, fortunately my in-laws were here for the short peak.  They got some really nice pictures to bring back home.

We’ve started a sort of a tradition of when we are all together we do a curry night.   I do two, one spicy and one on the mild side for my MIL.  This dish was definitely spicy but with loads of flavour.  I used the recipe for Chicken Dopiaza from “The Best Ever Curry Cookbook”but I changed it a bit.  One I was restricted with some ingredients and two I wanted this to use as few dishes as possible.  Especially since I was doing two curries!

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This would probably be a great dish for a cold given how much onion it calls for.  And ginger!  A cure for sure.  In a skillet heat up vegetable oil and add 8 cardamon pods, 2 bay leaves, and 2-3 chilis, chopped.   If you want this dish to be milder (crazy I know!) use less chilis and/or remove the seeds.

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Chop two small onions and add to the skillet.  Cook for a couple of minutes then add 2-3 cloves garlic, finely chopped.  Cube about a pound of chicken breast and add to the skillet. While the chicken is cooking grate a piece of fresh ginger which is about 1″sq/2.5cmsq.

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Then comes the fun part, adding all the fabulous spices!  Add 1 tsp of ground coriander, chili powder, and ground cumin.  Add 1/2 tsp of turmeric, ground pepper, and sea salt.  Add a 14 oz can of diced tomatoes.  Bring to a simmer.  Adjust the seasoning as needed.  If you want it even spicier add more chili powder.

The recipe calls for 8 small onions.  I bought 5 cipollini onions and quartered them.  Add them to the skillet and cook through.

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My FIL requested peshwari naan for curry night.  My husband looked up the recipe and made some.  I was a bit worried, given the stuffing, how it would pair but it worked really well.

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This had quite the kick to it.  One by one our eyes started watering.  But the heat didn’t overwhelm the flavour of the dish.  Like I said, possible cold cure!

Farm to Scarf

One of the things my MIL and I bond over is yarn work.  We both enjoy knitting and crocheting.  She also spins and while she was visiting we arranged to visit an old friend of hers who is in the business of fiber arts.  I tell you, there is a whole world beyond just yarn.    It’s completely fascinating!

Peg has a gorgeous farm where she raises llamas, sheep, and angora bunnies.  She also grows veg and flowers for the farmers markets.  Plus she has a shop called Friends In Fiber on Etsy where she and her business partner sell yarn they dye and spin.  Where she has the time to breath, I don’t know.  So it was very lovely she and her husband took the afternoon to show us round.

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There were two llamas but this llama was hilarious.  It kept marching back and forth, looking imperiously down it’s nose at us.

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I learned so much about the different fibers that can be spun.  Yak and camel are incredibly soft and when you blend it with silk, stand back.  And, of course, they can be spun with your everyday wool.

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I wanted to do something special for my MIL and I had bought a Jane Austin Knits magazine which have some gorgeous patterns inspired by Jane Austin books.  She picked out the pattern called Mary’s Scarf which was a lace pattern.

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To make it more special I asked Peg what yarn she spun would work for the pattern.  It was a lot of fun for all three of us to go through the yarn and various colours.  And, here’s the best part, Peg took the skein and make put it in a ball for me.  You know, the neat and tidy square that doesn’t roll away at the most inconvenient moment!

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The huge shocker for me was I was able to knit the scarf in less than a week.  Not sure how I pulled that off but I did, in time for my MIL to fly home it with her.

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I loved this yarn with the colours of a deep ocean.  I am completely hooked with fibers art and I got positively giddy when I found Peg gives spinning lessons!  My Christmas list is starting to get interesting.  🙂

 

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Seafood Chowdah

Years ago, when my family had a small manufacturing company, my dad would make a fish chowder for the Christmas party.  Once he made it, that was it, I don’t think he was allowed to make anything else.  His dish was guaranteed to disappear.  I found his recipe that he used because I wanted to make a treat for my visiting in-laws.

Of course I couldn’t leave it alone!  I had to make it my own.  Good thing my dad is used to these kind of shenanigans.  It doesn’t mean I wouldn’t scarf down a bowl of his if it magically appeared before me.  It would not have a chance to get cold!

This is a very easy dish to put together, just make sure you have good quality ingredients.  No skimping!

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I found lovely cuts of salmon and cod at the co-op.  You want firm fish for this chowder.  I cubed three red skin potatoes and covered with water.  Bring the water to a boil and while the potatoes are cooking prep the other ingredients.  I chopped half an onion and a couple of cloves of garlic.  In a skillet heat up a tablespoon or so of olive oil and begin cooking the onion.  Once the onion is translucent add the garlic.  I couldn’t find salt pork so I chose to use pancetta instead.  If you find salt pork you do not need a lot otherwise you can overpower the chowder.  I chopped about 1/2 a cup of pancetta and added it to the skillet.

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Add a handful of fresh thyme and a 1/2 cup of dry white wine.  Cook for a  few minutes.  Once the potatoes begin to soften add the contents of the skillet to the pot.  Cube the fish and add that as well.

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Add enough water to cover the fish.  Don’t bring it to a boil!  Slowly cook the fish at a low simmer. It will gradually begin to flake without becoming tough.

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Season with sea salt and pepper.  Add a bit more wine to taste if you need to.  Wait until you are ready to serve before you add a cup of cream and two tablespoons of salted butter.  Warm through and serve.

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My husband made some homemade bread to go with this dish.  So good with butter!  And it holds up as leftovers.

Cranberry Chicken Pasta

As any parent knows, you hope your children hear you.  You hope that you instill in them the ability to make decisions with thought and compassion.  And you hope that it happens in a way that you can step back and let them do it.  Because if you are getting sick of the sound of your voice, you can bet they are too!

My kids were huge fans of Starbucks.  I wasn’t.  They are really expensive and so pretentious with how they name their sizes.  A big conversation in our house is how we want labeling on our foods and how Monsanto would prefer us to be kept in the dark.  And of course discussed the knowledge that Starbucks is a big supporter of the DARK Act.  So I was really proud of the kids when they, on their own, decided to frequent the local coffee shops from now on and support the local businesses.  They also discovered that was a way cheaper way to go.  A win win all round.  🙂

There is a chicken salad at the local co-op that I enjoy with cranberries.  I originally thought to try to recreate it without the mayo and have it with a salad but the weather has turned.  Time for comfort food!  So I switched it up and decided to do a pasta dish with the chicken and cranberry.

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I did use sweetened cranberries for this because I didn’t want the dish to be overwhelmed by tartness.  In a skillet heat up 2 tablespoons of butter and add two chicken thighs, boned and cubed.  Toss in 3-4 cloves of garlic that have been chopped.

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Slice 3-4 mushrooms and a handful of fresh rosemary.  Add to the skillet with 1/2 cup of dry white wine.

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Add in a handful cranberries and cook for a few minutes.  Add a cup of heavy cream and simmer gently.  Once the cream has warmed up add 1/2 a cup of freshly grated parmesan cheese.  Season with sea salt and pepper.  Once your pasta is cooked add it to the skillet and toss.

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Given it was a chilly rainy night this was perfect comfort food.  🙂

Happy Anniversary to my amazing husband.  It’s been a wonderful six years and I’m looking forward to the many more we’ll have together.