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Pulled Pork Sandwiches

Hi everybody!

I just re-redded (and coppered and blonded) my hair yesterday, and upon arriving at the salon, I sat next to a pile of magazines to flip through.

On top of the pile was a picture of a hunky dude wearing no shirt and being generally hot (and I’ll assume photoshopped – hehe). At the bottom of the pile, I could see a Canadian Living Magazine with a DELICIOUS looking burger. Which magazine do you think I dove for? Right past all the shirtless dudes? That’s right. These days, the burger will win EVERY time. My how I’ve changed.

On to the food!

I’m happy to announce that todays blog post is of something my Mom made! yay! guest recipe!

I’m in BC right now, warming up for this weekends start of the tour in Sechelt (pun SERIOUSLY intended – it is HOT here) and on the way to the weekend, there is a nice window for making and eating delicious foods.

My mom and I were watching the Food Network – as we are wont to do – and came across the show Diners, Drive-Ins and Dives.

Guy Fieri (my boyfriends FAVOURITE Food Network person) visited this amaaaazing looking Cuban restaurant, and both my mom and I were equally inspired. So, first up, Pulled Pork. (I am going to very soon do up a recipe for Picadillo – a Cuban dish with ground beef, olives, capers, lots of spices and a lovely looking sauce.. mmm…)

So, here you go! It was surprisingly simple (just ask my mom) and stupidly delicious!

______________________

Pulled Pork Sandwiches

Ingredients –

  • Pork Loin – 4lbs – bone-in
  • Apple Juice – 1 cup
  • Red Onion – 1, chopped
  • Garlic – one head
  • Spices – we used Hy’s Cajun Seasoning (DELICIOUS)
  • Yellow and Red Peppers
  • Bun or Pita
  • Coleslaw – I just used the shredded cabbage with no sauce
  • BBQ Sauce – whichever you like
  • Pickles!!!

Directions –

First, preheat oven to 300 degrees. While oven is preheating, prepare your pork.

Chop onions and garlic and lay at the bottom of your dutch oven – these act as a sort of rack for the pork. Rub pork with spices of your choosing.

Lay pork on top of onion-rack, and pour in apple juice.

Cover and bake in oven for 5 hours. In the last hour, add in your yellow and red peppers.

Remove from oven, and shred meat, and separate vegetables. Reserve juice in dutch oven.

Place shredded meat in casserole dish with about 1/2 cup of reserved cooking juices, and slather with BBQ sauce. Cover and bake at 350 for 30 minutes.

Remove from oven, uncover, and make sandwiches however you please!

Enjoy!

Until next time,

Allison :o)

xoxoxoxoxoxo

*Note: here are the tour dates for this summers BC tour! – hope to see you at the shows if you can make it out – I am SUPER excited for all the shows, and am realizing that this will be my first non-Christmas hometown show in YEARS – woot woot!

Friday, July 30 ~ 8:15 p.m. Sunshine Coast Arts Centre, 5714 Medusa, Sechelt, Canada V0N 3A0 Sechelt Festival of the Arts Celebrating Coast Culture

Gala launch night concert! Click forFestival Guide +Festival Map

Info: 604-885-3844

Concert tickets @:

Gaia’s Fair Trade (Gibsons);
MELOmania (Roberts Creek); Sechelt Visitor Info Centre, Wind Song Gallery (Sechelt); & Harbour Spirit (Madeira Park)

Friday, August 6 ~ 8:00 p.m. ArtSpring Theatre, 100 Jackson Avenue, Salt Spring Island, BC, V8K 2V8 To aid the SSI BCSPCA – Salt Spring’s volunteer-run animal shelter Tickets @ArtSpring Box Office

250-537-2102

 

concert details tba

Saturday, August 7 ~ 8:00 p.m. Fairfield United Church, 1303 Fairfield Road (at Moss St.), Victoria, BC, V8S 1E3 fun details tba Tickets @:

Lyle’s Place (770 Yates); Larsen Music (1833 Cook Street); Ivy’s Bookshop (2188 Oak Bay Ave.); &Allison’s Concert Box Office

Friday, August 13 ~ 8:00 p.m. St. Andrew’s United Church, 311 Fitzwilliam, Nanaimo, BC, V9R 3A6 Catch the Spirit”– proceeds to capital campaign for St. Andrew’s United Church Tickets @: 

West Coast Classic Floral (309C Wesley St.); Lobelia’s Lair (8-321
Wesley St.); Fascinating Rhythm (51 Commercial St.); Tom Lee Music (10 – 6894 Island Hwy. North); St. Andrew’s United Church Office (250-753-1924); &Allison’s Concert Box Office

Sunday, August 15 ~ 10 am to 6 pm 

(Allison performs a special guitar set in the afternoon)

Providence Farm 1843 Tzouhalem Rd.,Duncan, BC, V9L 5L6

Special Woodstock 2010~ Allison joins an all-day line-up of roots, country, rock, choral music and more fun! Everyone is invited to the 11th AnnualSpecial Woodstock Music Festival – click for full details!

 

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Midnight Mac ‘n Cheese

Hey everyone!

Here’s a little romance for ya. I was in a cab on the way to Toronto Airport one morning, and I had a conversation with the driver, a lovely older man from Greece, and it came up that I am a musician. He told me that in Greece, food, love, and music are everything, to which I say, in my best Liz Lemon voice “I want to go to there.”

That’s completely how I see life, too, and I LOVE cooking for people that I love. When my boyfriend and I started dating, I remember one of the first things I made him was chicken curry. It blew his mind. That led to me making dish after dish after dish because I was just SO excited that someone loved my cooking that much that well, it kind of became a thing. The whole heart through the stomach dealy.

Now, when I get back from tour, he generally prepares me some sort of delicious foods, as well. It’s awesome – and totally reciprocate, and SO awesome to come home to. :) (I once came back from the craziest tour EVER to a homemade lasagna. Hell yes.)

So, this time again, I am leaving, and I am getting ready to travel across the country early saturday night (which is, really, late Friday night – I drive to catch a shuttle to the airport at 4:20 am – gross) and he had mentioned that he was thinking of something cheesy and pasta-y and well I am pretty sure he’s going to miss me a lot and I’m going to miss him too and well how do I show these emotions best? By cooking homemade foods ridiculously late at night on a whim! Hooray! (…okay, honestly, I do that even when I’m NOT leaving for 3 weeks. The fact is, I just love to cook.)

In fact, just today he said he never thought he’d be one of those guys that goes crazy for his partners meals but, well, here he is, going crazy, and I made enough to freeze and eat while I’m gone. I also never thought I’d be the person that makes meals for people to freezzeeEEE OKAY I TOTALLY KNEW I WOULD BE OKAY WHATEVER I’M DOMESTIC DON’T JUDGE ME. I MEAN FOR PETES SAKE I MAKE MY DOG CAKE!!!  CAKE!!!??!?! Cake.

Where was I? Right.

It’s going to be pretty darned busy once this tour gets going, so there is going to be less time for me to cook, too, and to be truthful, I am also going to miss my kitchen an awful lot, so really, this dish is win/win.

I’ve been making this “recipe” for a while, and really, it generally amounts to being a sort of roux that you then add cheese to and spice however you like, then add that to pasta, then top it with stuff, then bake it – end scene.

It’s delicious, it’s comfort food, you want to eat it, freeze it, and save it for a rainy day – or else eat it like a zombie at a Nobel Prize brain buffet. Your choice. (do you think smarter brains taste better to zombies? or worse? would they get tough with overuse?!)

Anywho, enjoy – and farewell for now Newfoundland, I am off to my other home of BC for now. See you when I get back :)

_________________________

Midnight Mac n Cheese

Ingredients –

  • Macaroni (however much you want or need, prepared according to instructions – i used a whole box – remember to salt the water liberally!)
  • Cheese (duh) (I used like a trillion cups of it – say like 1.5 or 2 for a big batch – keep some aside to put on the top for baking)
  • Butter – I used about 4 tablespoons in my roux this time… and by 4 I mean 6.
  • Onion, 1 small white, chopped
  • Flour- 3 – 4 tablespoons, whatever looks right
  • Spices (i used about 1 tsp of chili powder and 1 tsp of masala spice)
  • Dijon Mustard (i used about 3 tsps – it adds a nice kick i find)
  • Milk – about 1 cup (adjust to desired consistency – less for thicker, more for thinner)
  • Panko bread crumbs (for the topping)
    • More butter (to mix with the breadcrumbs)

  • Directions –

    Cook and drain your pasta, return cooked pasta to pot.

    In a medium saucepan cook onions and butter on medium high heat until onions are slightly transparent. Add spices.

    Add flour to butter and onion mixture until all the butter is absorbed in to the flour. I like to toast it a bit. This might be the wrong thing to do – I don’t know. I’m not a chef!

    Add milk and bring to a boil, constantly stirring, and reduce to medium heat and stir until mixture thickens.

    Remove from heat (or turn heat off) and add all the cheese, stir and stir til it’s all nice and melty, and add mustard to taste.

    Mix the cheesy deliciousness in with the pasta, yum yum yum, and transfer to a casserole dish. (or 3, in my case)

    Microwave about 3-ish tablespoons of butter with about half a cup of panko crumbs for about 30 seconds and crumble on top. Top THAT with the rest of your cheese. However much you want! Whatever kind you want! IT’S CRAZY TIME! (I mixed asiago in with the cheddar too cause I had some in the fridge)

    Bake at 425 degrees for about 25 – 30 minutes, until all nice and bubbly and golden brown.

    Lose your mind. Eat. Cover and freeze and think about the lovely girlfriend who made this for you so late at night as you slowly eat it over the course of the next three weeks.

    Or, you know, whatever.

    See you soon, BC!! :)

    xoxoxooxoxox

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    Tomato Quinoa Bread

    Hello world!

    How are you today? I’m great, thanks. :)

    The weather here has been less than beautiful – and I keep reading reports about people in heat waves, sweltering, hydrating, hiding – and I think to myself… maybe this mildly muggy grey rainy weather isn’t so bad! I’ll keep it. It’s especially conducive to getting practicing done, which, with a tour just around the corner, is a must!

    The other thing is, it’s cool enough that baking is NOT an issue. I have no fear that the oven is going to make me too hot. No indeed. Up until a couple weeks ago, I was wearing a hoodie to bed. I am going to guess that sounds AWFULLY appealing to you heat-wavers?

    Know what else is appealing? BREAD. I LOVE making bread. I love experimenting with different flavours and shapes and textures of bread, from flatbreads, to loaves, to bagels and beyond!!!!! (I just saw the new Toy Story movie – hehehe)

    My parents bought me a Kitchenaid mixer for Christmas – let’s just say, it’s getting a good workout. BEST PRESENT EVER!!! I couldn’t even believe it when I unwrapped it – it was like winning the lottery. The lottery of mixers. The lottery of happiness. The lottery of BREAD!! CAKES!!!! ETC!!!! Also, I am SERIOUSLY considering getting the ice cream attachment, for when the sun shows up. If you have some to spare, please send it my way. (either ice cream or sun – or BOTH!)

    Okay, on to the recipe at hand.

    Recently, I began a love affair with quinoa. We hadn’t met before, and I saw it online and decided to meet up with it at a Bulk Barn. Cheap, I know. (I mean – I could have met it at the expensive organic food section of the grocery store – but I wasn’t ready for commitment) But SO worth it. With salmon, with chicken, even just on it’s own without gilding the lily, it’s a beautiful thing. I saw a recipe for quinoa BREAD at the blog Dishing Up Delights and I knew I had to have it. (original recipe(s) is credited there) :) (also, they make a BEAUTIFUL looking BLT using the bread… yum!)

    The cool thing about this recipe is that the liquid is actually mostly tomato juice (or vegetable cocktail in my case – I got some from Zellers for a dollar – don’t judge me – it’s actually really tasty – and comes in a convenient re-sealable container! woo hoo!) It’s cooling right now as we speak, and tomorrow, I plan on making a delicious sandwich with it. Stay tuned – then you can see it’s inner beauty! (I am thinking something with nice fresh veggies – some avocado.. some tomato.. mmm)

    I just had a slice with a bit of butter – and it is AWESOME! Nice crispy outside, beautiful soft and fluffy inside – with a very savory flavor – and only the slightest hint of tomato.

    Enjoy!

    ____________

    Tomato Quinoa Bread

    (From Vegetable Harvest: Vegetables at the Center of the Plate
    as found on Kitchen Confit and Cooking Books)

    Ingredients –

    • 1 teaspoon active dry yeast
    • 1 teaspoon sugar
    • 1/3 cup lukewarm water
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons fine sea salt
    • 1 cup seasoned vegetable juice
    • 1/2 cup quinoa (uncooked)
    • 3 3/4 cups (1 pound) all-purpose flour

    Directions –

    Mix the yeast, sugar and water together in the bowl of an electric mixer. Let stand for 5 minutes, until foamy (note from me: like in the picture on the left! EETS ALLIVE!!) then stir in the oil, salt, juice and quinoa.

    Fit your stand mixer with the dough hook, set it on medium-low speed and add the flour in a little at a time. Mix until most of the flour is incorporated and the dough comes together in a ball. Continue to mix for 4-5 minutes more, until the dough becomes soft and shiny, but still firm. If the dough is too sticky, add a bit more flour. (note from me: I actually had about a tablespoon more of tomato juice – it probably depends on the weather maybe?! i have no idea.)

    Cover the bowl with plastic wrap and refrigerate until the dough has doubled or tripled in size, this should take 8 to 12 hours. (note from me: I actually left it out on the counter, covered, and it doubled in about 3 hours – whatever floats your boat!) The dough may also be left in the refrigerator for up to two days, but you may need to punch it down a few times as it doubles.

    Take the dough out of the refrigerator and punch it down. Form the dough into a ball, return to the bowl and cover with plastic wrap. Allow the dough to double once again, this should take about an hour.

    Punch the dough down one more time, then form it into a tight rectangle. Place the dough into a rectangular bread pan, cover with a cloth and let rise until double in size. One more hour. (note from me: for this effect, i actually separated the dough in to 3 pieces, and let them do their final rise together – and baked them as such!)

    Oven preheated to 450, slash the top of the loaf with a very sharp knife so that it can expand properly and place on the middle rack of the oven. Bake for 45 minutes, until the crust is golden brown and it sounds hollow when tapped. Turn the loaf out on a wrack to cool and wait at least 1 hour before slicing (it will continue to cook while cooling). (note from me: THEN EAT IT!!! IT’S DELICIOUS!!)

     

    Enjoy! :)

    Take care and keep cool,

    Alley :)

    xoxoxoxoxoxoxox

     

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    Baked Salmon with Quinoa and Veggies

    Hey folks!

    Well, todays entry is decidedly healthier than my previous entry . In my opinion, however, it’s just as delicious!

    The original recipe came from my good friend and fantastic writer/journalist, Lynn Welburn’s blog, The Salmon Diva, in which she blogs about many a delicious salmon recipe!

    I looked at the recipe and thought to myself.. well.. I have some salmon in the freezer, and that looks friggin’ GOOD. And thus, I figured, get thee to the grocery store. (and the bulk barn – quinoa is way reasonable there!)

    To her original recipe, I added a few things for fun. I threw some rosemary in with the salmon, and added onion and parsley and lots of delicious RADISHES!! I LOOOOOVE radishes. The parsley I used in place of cilantro because the last store I went to didn’t have any cilantro, and I didn’t feel like driving to another store.

    I had never before tried or tasted quinoa, which is apparently FREAKISHLY good for you, and I am glad I did. It is delicious, and makes a great starch in place of rice, or pasta, or potatoes. It’s consistency reminds me a bit of couscous, but not as glutenous, and it has a nice nuttiness and an al dente quality – suffice to say, it was love at first bite.

    For some reason, being born in BC makes me feel as though I have an understanding of and affinity for the cooking and eating of salmon. I’ve fished for salmon (hell, I’ve even come first place in a fishing derby when I was about 8 years old – it was 21 pounds, and besides the cash prize, I got a WICKED Trophy that was a giant beer can with a fish on top of it – seriously – I weirdly remember eating potato chips that day after – my memory is unreasonable at times)(that trophy has since mysteriously disappeared…) and I’ve eaten fresh salmon for my entire life, and love it in pretty much every way imaginable. Obviously, and sadly, there just isn’t as much salmon to be had anymore. Indeed, I have a weird guilt complex when ordering salmon in a restaurant. It feels pretty strange eating salmon caught by someone I don’t know and am not related to and that didn’t come from my front yard. I get over it though in times like these – this recipe is delicious.

    If you aren’t a fish fan, you could always try this with stir fried chicken. Also, I imagine that if you are vegan or vegetarian, this would be VERY VERY tasty with some marinated tofu (squeeze out all the moisture, and then marinate it in lemon juice and salt for a few hours, or a sauce of your choosing!) , or with pine nuts – or even both!

    Enjoy! Thanks Lynn!!!!! :)

    ____________

    Baked Salmon with Quinoa and Veggies

    Quinoa –

    • – 1/2 cup quinoa
    • – 1 cup of water
    • – salt to taste

    Salmon –

    • 1 6oz piece salmon (or more or less depending)
    • 2 nice slices of lemon
    • 1 sprig rosemary
    • 1 tsp parsley
    • tiny bit of sea salt

    Veggies –

    • 1 good handful spinach
    • 4 or 5 radishes, sliced
    • 2 cloves garlic, chopped
    • 1 knob of ginger, minced/grated
    • 1 small onion
    • 1 nice bunch of parsley
    • 1 lemon (use what’s left after slicing for the salmon)

    Directions –

    Prepare salmon. Preheat oven to around 400 degrees. Oil (preferably olive, for my taste) or spray pam your pan, lay down sprig of rosemary. On top of the rosemary, place your salmon so it’s all nice and cozy. Sprinkle with salt and parsley, and lay 2 lemon slices on top. Bake for about 15 minutes, or until nice and flaky and cooked through just right and not too dry.

    Prepare Quinoa. Put water and quinoa and salt to taste in a pot with a lid, covered, and boil. When it boils, reduce heat. It took about 10 – 15 minutes for mine to cook all the way through. This may differ considering on the temperature where you are, or your cooktop. (or I find that, anyways, I may be making that up)

    Prepare Veggies. Slice radishes and parsley and lemon and keep to the side. Heat pan to medium high, and slowly cook onions, garlic and ginger. When that’s all nice and hot, put in your spinach until it’s just wilted. At this time, I squeezed a little bit of delicious lemon juice on there to add a bit of liquid to the story. Yumz.

    Mix together. Once your salmon is done, and your quinoa, turn off the heat on the pan, and mix it all together, squeezing on more lemon juice. While the pan is still hot, add in parsley and radishes.

    Season with salt and lemon juice to taste.

    NOM NOM NOM

    Enjoy :o)

    Take care,

    Alley :)

    xoxoxoxoxoxox

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    Caffeinated Triple Bypass Brownies, anyone?

    Hey everybody!

    So, here’s the deal. While I eat disgustingly healthy most of the time, I have a secret and passionate love of making things that are so terrible for you your heart stops just thinking of them, and serving them to people other than myself. Is that wrong? It’s kind of wrong, isn’t it? Oh my yes, that’s really wrong. Devious, even. There’s a line in one of the Kill Bill movies that goes something like “this is me at my most masochistic”…Oh well.

    I may not always necessarily eat them, but something about mixing decadent ingredients, with lots of fat, and lots of sugar, and lots of CHOCOLATE is just downright and deliciously bad behavior. Thus, I share a recipe I came across on Foodgawker with you.

    My test subject is my all-too-willing boyfriend, who just so happens to be coming home for a visit tomorrow! Hopefully he can take them back and share them with his co-workers at the *Gros Morne Theatre Festival* (hehe – a little shameless promotion there!)

    I’ve tried this recipe before – and let me tell you – the smell of it ALONE is enough to stop the ol’ ticker. Enjoy it – if you dare… MUAA HAHAHA MUAA AHAHHAHH ha h.. <ahem>

    (k – before I start – *Click here for the original recipe, and way better pictures! – Caffeinated Triple Bypass Brownies by Laura Flowers*)

    ______________

    Caffeinated Triple Bypass Brownies

    By Laura Flowers

    Ingredients

    • 1 pkg Ghirardhelli Brownie Mix, made as it says on the package
    • 1 pkg Semisweet Chocolate chips
    • 1 bag Kraft caramels (or whatever you can find – i got mind at bulk barn)
    • 1 cup pretzels (i used pretzel sticks, smashed up)
    • 1 cup chopped peanuts
    • 1 tsp shortening (i used butter)
    • 1/4 cup half n half cream
    • 1 1/2 tsp. very finely ground Coffee
    (I don’t actually have foil or the right kind of pan, lol, so I just spray a casserole dish with Pam and it seems to do the trick! Also, I used half caramels, and half chocolate caramels, just for fun.)

    ______________

    Directions –

    First, make the brownies as it states on the package, with the coffee (WHICH I FORGOT! SONOFA… Ok the coffee is going in to the melted chocolate step.. oops). (in this case, mix 1/3 cup water, 1/3 cup veggie oil, 1 egg, and 1 bag of mix together, pour out in to your pan, and bake for around 45 minutes on 325 degree heat)

    Secondly, enjoy the smell. OH MY GOD these smell good already. SERIOUSLY. IT’S NOT RIGHT. Go practice guitar for your upcoming tour in these 45 minutes. Take out the brownies once a knife poked in to them comes out clean, and let them cool.

    Now, spend an irritating and slogging amount of time unwrapping each caramel piece by piece until you want to claw your own eyes out. Yup. Another one.. another one.. another one.. OUCH i poked myself with my own nail. i take the eye thing back.. another one…

    Melt these with 1/4 cup of half and half in the microwave, 30 seconds at a time, stirring until it’s all nice and melty. Yums.

    Pour the caramely goodness on top of the brownies, and let that set.

    Next up, mix together your butter and chocolate chips (and in my case the coffee – VERY VERY finely ground – i suggest using a coffee grinder – Sincerely, Captain Obvious.) and melt those in the microwave. Once that’s all nice and gooey, stir in your peanuts and pretzels, and pour that on top of all the goodness.

    Let it set.

    Die a little inside.

    Don’t make your bed. Don’t fold the laundry.

    Do not pass go – do not collect 200 dollars.

    Enjoy it.

    Peace,

    Allison :o)

    xoxoxoxoxoxoxox

    (ps. I don’t have a good picture of the finished product, because frankly, I’m no photographer, it’s really really hard to take a good picture of a gooey chocolate brownie!!!!! give it a try and see for yourself ;)

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    Beaumont Hamel, Canada Day, Rosemary Bread and Toutons

    Happy Canada Day Everybody!

    First, a little eye candy.

     

    Cedar Cove

    Cedar Cove, NLThis is Cedar Cove in Newfoundland.

     

    Westwood Lake, Nanaimo, BC

    This is Cedar Cove in Newfoundland.

    The next one is of Westwood Lake in my hometown of Nanaimo BC.

    I actually get to LIVE in these places!!!

    It’s July 1st – and to everyone in Canada I say, once again, HAPPY CANADA DAY! Be careful when you’re celebrating plz. It always gets a little crazy on Canada Day! It may not be a very  red or white recipe, but I didn’t want to make something I know that I wouldn’t eat (like 12 cupcakes – actually i know i WOULD eat them all haha)(also, I didn’t plan ahead, and the grocery stores are closed!) I’ve travelled to a lot of amazing places in this world, and I always feel so happy when I return home, after seeing all the wonders the world has to offer (and there are a LOT), to such a beautiful, beautiful place – whether it’s to BC or Newfoundland (my two homes). So, again, HAPPY CANADA DAY! :)

    Anywho, what I CAN get today, though, is flour, and what I DO have is a lot of delicious rosemary, so that leads me to believe that making some delicious rosemary bread is in order! I love making bread – in some way it makes me feel connected to the past and a time when you couldn’t just go buy already sliced bread (which I love, too!). Also the smell of fresh bread baking in the oven is second to none.

    Speaking of bread, let me also share with you a link to a recipe for a traditional Newfoundland food, that is SO DELICIOUS, but as I stated earlier I am on a diet and my diety ways won’t let me enjoy a whole batch of these – Toutons. The Newfoundland soldiers of 1916 would have eaten these and felt a little piece of home wherever they were. Try them – they’re amazing – and when you do, make sure you try them with Molasses ;) I’ve made them before and MAN, are they good. Basically they are delicious fried bread. Can’t go wrong. (I’ll even link to the crazy pork toutons recipe!) *Click here for the Toutons Recipe *

     

    More Cedar Cove

    Cedar Cove, NL

    Something that I have only recently learned about July 1st, since I’ve been living in Newfoundland, is that it’s a day of Remembrance in Newfoundland for all the soldiers who fell at Beaumont Hammel on July 1st, 1916 (WW1). These men were put on the front lines, and they were a HUGE percentage of Newfoundland’s young men at the time, and about 90 percent of them were lost in one day at the Battle of the Somme. Here’s a little history on wikipedia about the battle at Beaumont Hamel, and where the memorial stands today: Click Here

    Please take a look at that site for a little bit of history, and to think of the Newfoundland Regiment of 1916 for a moment today. Thank you!

    Now, on to the bread!

    ____________

    Rosemary Bread  –

    From Whole Family Fare (in a POT!)(actually in my case, a cast iron skillet!) :o)

    Ingredients:

    • 3 cups unbleached flour
    • 1/4 teaspoon active dry yeast
    • 1 3/4 teaspoons sea salt
    • 1 1/2 cups water (I used warm to get the yeast to LIIIVE!)
    • 1 tablespoon fresh rosemary leaves

    Method (man?)

    Mix everything together in a bowl,(this time, I used the warm water and mixed the yeast in with it and let it do it’s weird freaky coming alive sea monkey show before stirring it altogether)
    until it looks like this. Got it? —->
    Next, cover with plastic wrap or a tea towel, and let it sit in a warm place. (the first time i did this the place it was sitting in was too cool, so it didn’t rise as much as i would have liked!)
    For 18 hours.
    See you tomorrow.
    I’ll have pictures of the last steps tomorrow, but for now, I have dough in a bowl.
    ……
    Back? Okay, now, preheat your skillet or dutch oven in a 450 degree oven for 30 minutes. Flop your dough in to the dutch oven or skillet (i only have a skillet!), cover (if you have the dutch oven) and bake at 450 for another 30 minutes. Remove the lid, and cook for another 15 or so minutes to make it all nice and golden brown. (it actually took me only an additional 5 – 10 minutes).
    – adapted from williams-sonoma

    ___________

    Take care everybody, and be safe on this Canada Day

    Cheers,

    Alley :)

    xoxoxoxoxoxox

    ps. I spent my Canada day with my wiener dog, went for a walk, and this happened: Whilst walking on the nature trail, I spot some random dudes doing random things.It went like this. guy to friend “OUCH that’s hot”(referring to pipe line) gross friend to guy looking at me, “that IS hot” ..ugh.. 3 steps later, wiener dog to both guys “poop”, and I being the responsible pup owner that i am, picked it up! How’s THAT for hot, friggers? Thank you and good day sirs. Oh yes, and me to wiener dog: Good boy.

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    Citrusy Hoisin Chicken Lettuce Wraps

    Hey everybody!

    So, I had planned on having some sort of delicious rosemary Italian chicken breast or something for dinner – but when I was at the store – which was INSANE AND BUSY AND TERRIFYING BECAUSE IT’S CANADA DAY TOMORROW AND EVERYONE HAS LOST THEIR MINDS AND ARE PARKING IN SPOTS THAT AREN’T PARKING SPOTS BLOOD PRESSURE ANXIETY YARRRGH- they had no chicken breasts. They did, however, have chicken tenders, and it was a toss-up between tenders and ground chicken for this, and well, frankly, the tenders were cheaper.

    Sometimes I get these grandiose ideas of the meals I want to have, and    that’s all well and good, but sometimes the ingredients I want just aren’t there, and sometimes you don’t have enough money to go really crazy. So what do you do? You improvise. You think on your feet!

    What’s life without a little excitement?

    That principle led me to tonight’s meal for 1, what I am going to officially call Citrusy Hoisin Chicken Lettuce Wraps. The names a bit clunky, I’ll admit but.. that’s what they are! I suppose I could call them Frank, but that wouldn’t be a very good description of their contents.

    This has become one of my go-to healthy meals as of late, and it’s super simple to whip up, and is UBER delish! Feel free to experiment with other types of ingredients (for instance, in the vein of improvising, I can never find good bean sprouts here, so I just bought some shredded veg to take their place – it works really well – and adds that fresh crunch I do so adore.)

    Here’s the recipe! Enjoy!

    (I know my photos suck but what can I say, I’m new. I plan on getting a new camera very soon and learning how to use said camera.)

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    Citrusy Hoisin Chicken Lettuce Wraps

    Ingredients: (this is what I used tonight – it changes dependent on what’s there and what’s cheaper)

  • 1 small pack chicken tenders (by this i mean the tender parts of the  fresh chicken breast – NOT nuggets!! lol)
  • 1/2 medium yellow onion, chopped
  • 5 shitake mushrooms, chopped
  • 3 (ish) green onions, sliced
  • 3 cloves garlic, chopped
  • 1 piece of ginger, thumb sized, grated
  • zest of 1 orange
  • nice big lettuce leaves
  • rice (on the side)
  • 4 tablespoons (depending on what you like) Hoisin
  • Fish Sauce, to taste
  • Sambal Oelek (Sriracha?!)(Hot pepper sauce.)
  • Directions

    First off, chop your veggies and chicken and get those all ready to go, and grate your ginger and orange zest. Got it? Excellent.

    Next, get your shit together. Good job. Yay! :)

    Brown the chicken so it’s cooked almost all the way through, and put however much hot peppery sauce you want to flavour your chicken in now. Oh yes, and don’t forget to oil your wok. I used Pam cause I’m on a diet. I don’t want to talk about it.

    Move your chicken to a plate, and throw in your onions and garlic to start cooking. Follow that with your ginger and orange zest, and follow THAT with your mushrooms and green onions. It’s starting to smell good now.

    Put in as much hoisin as you want, and put  the chicken back in to the      wok. Stir it all around and right after that, splash a bit of fish sauce in there.  I LOVE fish sauce. It smells different, but it’s really really tasty. Once that gets all nice and combined, put in just a bit of water to make it a bit more saucy. Now bring this up to bubbling, turn down the heat, and let it cook for a few minutes while you wash your lettuce.

    Did you make rice? I hope you know how to make rice. If you don’t, just send me a message!

    Plate it all up and voila! Prepare to have very messy hands and a nice full belly! Enjoy :)

    Peace!

    xoxoxox Alley :)

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