Sunday, November 27, 2011

200th Post! Puddin All the Way!

Ohhh its chocolate craving season!
You'd think with Halloween just past that I woulda filled my quota of chocolate overload - nope.
This time of year makes me think of peppermint bark, rum balls, chocolate peanut butter balls, truffles not to mention a nice rich piping cup of hot cocoa with a little whipped cream on top...oh this list could go on for miles really.
So I'm just gonna stop right there and let you come up with your own favorite chocolate treats while I take a big ole spoonful of the chocolate pudding I just made.

That's right, I made pudding.
And not from a box, Bill Cosby didn't endorse it (although I bet if he would have had a little nibble he'd forget Jello ever existed).

This recipe isn't my own, I used one I found on because I lacked cream, and I am woman enough to admit that I have never made it without it and I wanted to see what the difference was (other than higher fat content) and required some direction.
Personally I have to tell ya that I prefer it this way, sans cream. 
I also made a slight addition of some amazing Cacao Barry chocolate

which just heightened the taste to new levels and made my less than 20 cents a serving dessert probably closer to 1.20!
(It's sorta on the higher side of the chocolate spectrum, but I used it sparingly so that I have plenty left for really awesome desserts later)

Oh, and we threw a little in some popsicle molds for tomorrow too - can you say fudgesicle?

I'm Listening To: Dy'er Mak'er - Led Zeppelin

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Wednesday, November 23, 2011

Love in a Rice Pile - Bok Choy Fried Rice

Our traditional order at a Chinese take out:
1 order general tso chicken (red sauce only!)
1 order sweet and sour pork (well not anymore since the Mr. BM is off the pig)
1 order lo mein or chow mein of some sort
sometimes an order of garlic fried bok choy
1 order chicken balls (for the Little Ugh)
1 LARGE order fried rice (sometimes 2 orders)

Yup, we're bland Chinese food eaters but I loves me some fried rice!
I can never seem to make it quite like the restaurants but I suppose that means its made slightly healthier at home.
I made this version last night along with the Ginger Lime Wings
It worked out beautifully!

Read on and Enjoy!

I'm Listening to: That Song - Big Wreck (Thanks Muffy - I do really love that song!)

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Tuesday, November 22, 2011

Wrestling the Wings - Ginger Lime Glazed

Guess who isn't home for dinner tonight?
The Mr. BM.
Guess who's not happy he missed it?

I believe I got "C'MON, you're making wings without me?!!?"
Sure am.
Maybe I'm getting back at him for going to a concert without me.  NAAA, I didn't wanna go. 
I'd taken some wings out a few days back and it was on my menu for the week, it just so happened that today was the day.
Sheesh, I saved him some at least.

The flavors of lime and ginger compliment each other well and the acidity of the lime also helps to tenderize the meat.  They are definitely bff's

We will make this again I'm sure as Little Ugh ate his share in less than 5 minutes.  I had to get between him and the saved wings, there was a little wrestling involved but don't worry...we saved you 7 darling.
There would have been 10 but I ran too slowly and got my butt kicked by a 13 year old!


I'm Listening To: Breaking the Law - Judas Priest
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Monday, November 21, 2011

Angry Sauce

My insides might just hate me after tonight's dinner.
I don't care.
Little Ugh's poor chapped lips are on fire.
I don't care.
Mr. BM is on nights and doesn't get to partake.
Alas. I don't care.

Happy is to cupcakes like angry is to Arribbata sauce.
(I make no claims that I am a poet in anyway shape or form)

Me + spicy + pasta = happy
I'm an insensitive carb freak.

I can honestly say this is the first time I have made this sauce at home.  Usually I am forced to order it while out for dinner (which hasn't happened in about 2 years) because one hates spice and the other hates pasta.
Sorry to inform the rest of the house but this is going on the monthly rotation.
It was fabulously tasty and even better that it takes no more than 20 minutes!

I also got to use some of the red wine I bought strictly for cooking (since I don't drink the stuff) from Chateau des Charmes a local(ish) winery here in Southern Ontario.


I'm Listening to: Hot in Herre - Nelly

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Sunday, November 20, 2011

THE Moistest Apple Cake Around

Just because apple picking season is over doesn't mean you can't enjoy the fruits of other's labour.

My parents got to enjoy the fruits of MY labour this past week when I made this deliciously moist cake.
I knew it was a winner when they went to leave for their drive home and as I was about to ask if they wanted to take some home my dad didn't even let the words roll off my tongue.
"Yes, I'll take some home"
Oh, well, its a darned good thing I don't need 3/4 of a cake kicking around my house!
Actually I was happy to oblige.
Quiet happily I gave them a couple of pieces for the road. (I wonder if it made it all the way home?)

I tried to avoid using oil so I improvised with some sour cream and had I had applesauce I would have used that in combination.
I wont tell you what I found when I went to grab the applesauce outta the fridge - it was frightful and so I did end up using a touch of oil.
If you have some I suggest replacing the oil with it, I have no doubt it would still be just as moist and obviously healthier!


I'm Listening To: Momma's, Don't Let Your Babies Grow Up to be Cowboys - The Highwaymen

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Wednesday, November 16, 2011

Jamaican Beanpot Mon

Want a delicious, nutritious, vivacious dinner idea?
Make this and everyting be irie!
Had I had half a brain I would have doubled this recipe for leftovers....

No one in my house but me likes beans and the Mr. hates rice but that didn't stop me.
The thought of this meal made my mouth water a little, actually to be truthful, there may be a touch of saliva forming now and I already ate it and am stuffed and wished I had more room in my belly so that I could have what little is left.
Le sigh.

I've never been to Jamaica however I have been to other Caribbean islands and it seems that rice and beans are a staple in their cooking.
So I suppose this could be called Caribbean Bean Pot not Jamaican but unlike some other countries I find that Jamaicans use more spices in their cooking and I love the heat.
If you don't have some of these ingredients its ok, substitute or leave some out, it will still be great.

Hope you enjoy ;)

I'm Listening to:  Housecall - Shabba Ranks ft. Maxi Priest

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Monday, November 14, 2011

Low Fat Less Taste?

I have to fit into a wedding dress in 5 months!
Time to revamp some meals to ensure no cups runneth over.

Now we aren't traditionally big fatty food eaters (lean meats, light oils mostly) and normally round our meals out with all the food groups but you and I both know that some meals could use a little fat reducers here and there.

Does low fat equal less taste?
I've heard the debates.
I do believe that sometimes, some things just taste better full fat.
chocolate. ice cream. 
A good frozen yogurt or gelato is great but c'mon, the creamy smoothness of full dairy fat oh yes....heaven.
I beg to differ however with meats and more savory dishes.
You can add lower fat content sour creams, substitute cottage cheeses, take away calorie laden sauces, skin birds and always, always use fresh herbs and spices to please your palate!

I found a recipe in one of my many cookbooks for a Greek dish that sounded amazing.
Pasta, meat, creamy cheese sauce.
Sounds like lasagna. mmmmm lasagna....

This is a lightened up version of one that you may find on the web but isn't lacking flavor one bit!
If you like lasagna, you'll eat this.

PS I guess I am gonna have to make it again since my camera card decided that it wanted full fat and conked out - tear.....
I'm Listening To: Doll Parts - Hole

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Wednesday, November 9, 2011

Thick or Thin, White or Wheat

You know, for my pizza?

We are a "pie" fam but each one of us has our likes and dislikes so it's cheaper, healthier and sanity saving to make our own at home.

There isn't any fighting about who gets what pizza, who's ordering the 1/2 pepperoni, 1/2 onions, 1/4 peppers, spinach and chicken on the half that has the pepper on it etc. etc.(the Mr. BM refuses to order them) nor is there anyone complaining or picking off pineapples (honestly, fruit should not mix with pizza sauce).

We are also a thin crust/wheat kinda crowd.

Here's a quick and easy pleaser in our abode:
The Meatball Sub Pizza!
We happened to have some leftover meatballs from dinner a few nights ago - they were perfect, just slice em in half and go to town :)

You'll need:
pizza dough (purchased or homemade)
marinara sauce
red onions
mini meatballs (homemade are SO much better)
*any other ingredients i.e. veggies you may want to add will work just fine*

Roll out your dough to your preferred consistency.  Add a touch of olive oil to a baking sheet.
Place the dough on the sheet.  Layer your sauce , ingredients and follow up with your cheese.
Bake in a preheated 400F oven until the crust is nicely crispy, about 13-15 minutes. *or less for a softer crust*

We don't fight over the ingredients on this one - it works for all of us.

I'm Listening To: Johnny B Good - Chuck Berry
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Wednesday, November 2, 2011

Happy National Deviled Egg Day!

Holy cow, a national holiday just for deviled eggs?
Well why not really, I mean they are always poppin up at parties right?
Why not let them have their own party!!!
Lets Run with the Devil(ed) Egg WOOT!  (Its like my own little holiday)

When I think of a deviled egg I am reminded of little old ladies having Tupperware parties in the 70's.
(what do I know, I was barely born in that decade)
Nowadays everybody wants one and they are always the first to go at a potluck yet when someone asks what you can bring and you even suggest a bite sized egg they sorta balk at it.
Uhhh ummm, sssuuurre?

Not sure why it gets a bum rap (like the egg salad or tuna sandwich at school).
Its an egg peeps with a smooth creamy filling.
Get over it, get on the band wagon.
Say it with me:

Since today is the national holiday I thought I would give you a trio of flavors. 
My traditional, an Asian inspired and a slightly healthier option.  My ingredient amounts are subjective as I made only enough for 1 or 2 eggs so that I could show you a variety without having a party to get rid of them.
(Mr. BM is gonna be happy when he wakes up and finds out what today is!  He hearts the DE)

Traditional Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
Hellman's mayo (for 1 egg I used 2 tsp.)
a dash of dill pickle juice
fresh cracked pepper
paprika for garnish

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish
Asian Inspired Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
a dash of rice wine vinegar
Hellman's mayo (or wasabi mayo if you have some)
a few drops of sirachi (hot sauce)
grated ginger, fresh is better (1/8 tsp.)

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish.

Spinach n Cream Cheese Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
light cream cheese (for 2 eggs I used about 1 1/2 tbsp)
1 1/2 tsp. mayo
chopped wilted spinach (or you could use frozen and thawed but I like fresh spinach)
cracked pepper
quick squeeze of lemon juice

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish.

My fav?
Easily the traditional!

I'm Listening to: Running With the Devil - Van Halen (of course)
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