Personal Challenge Countdown: Day 6

Source: reasonstobreathe.tumblr.com via Kristy on Pinterest

5 Foods:

1. Italian - Lasagna (my Mom's homemade), spaghetti and tomato sauce with sauteed veggies
2. Indian  - chana masala, butter chicken, vindaloo, naan
3. Mexican - burritos, guacamole, nachos
4. Fresh - Black Bean Burrito with goat cheese and Jerusalem Soba Noodle dish! Yum  Yum!
5. Nutella (of course!)


Do I seriously only have 5 options I can list?  I could literally go on for pages.... LOVE food!

Source: thestar.com via Kristy on Pinterest

DIY - Cake Trays

I came across this great idea over at SweetHome. DIY blogger, Renee Elliott, tells us how to make these simple cake stands here.

I haven't tried it out yet but they look really cute from the pictures and it's a major bonus (on my new student budget) that all the materials can be purchased at the dollar store!

What you'll need:

• Tin tray (available at Dollarama)
• Candlestick – look for one that’s wider at the bottom and has a flat top (available at Dollarama)
• Epoxy that can be used on metal and wood (available at your local hardware store)
• Spray primer
• Enamel spray paint in the colour of your choice
• Heavy objects, like a book or small hand weight

Directions:

• Following the directions on the packaging, apply a small amount of epoxy to the top edges of your candlestick and secure to the centre of the bottom side of your tin tray.
• Carefully place a heavy object on top of your tray and set aside to dry.
• Once dry, coat the tray and candlestick completely with spray primer and let dry.
• Next, spray your cake stand with enamel paint and allow it to dry.
• Finally, add some delicious treats and you’re good to go!

Tip: To make the cake stand food-safe, place printed or coloured paper underneath all food that isn’t wrapped.

Is this a DIY project you think you'd give a try?

K.

Via SweetHome

Caramel Apple time!

Tasty Thursday

Oh how I love delicious sweet and crunchy caramel apples! Every time I'm at a carnival or in a candy shop I MUST get a caramel apple!

If you live in a close-knit neighbourhood (where your neighbours trust you're not trying to poison their kids), then perhaps the caramel apple could be an option to hand out to the 'Trick or Treaters' this Halloween ;) If you don't live in that kind of neighbourhood, then make them anyway and save them all for yourself!



Basic Caramel Apple

To make enough caramel for 8 apples:

* Unwrap two 14-ounce packages of vanilla caramels.
* Melt in a small saucepan over low heat with 2 tablespoons of water; stirring frequently.
* Dip apple in hot caramel, spooning caramel over the apple.
* Cool 30 minutes on buttered foil.

Candied Toffee Apple
Dip in: Toffee chocolate bar (crushed)

Apple Spice
Dip in: Apple pie spice or chili powder (dusting)

Double Chocolate
Dip in: Milk and dark chocolates (melted)

Enjoy :)

K.


via Better Homes and Gardens

Darling Treats

Tasty Thursday Feature

What's sweet, precious, girly, and delicious?

Pink Cupcakes of course!!!

Meringue-Topped Raspberry Cupcakes

Ingredients:

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 egg yolks
3 tablespoons raspberry liqueur or raspberry juice blend
1-1/2 teaspoons vanilla
1/2 cup milk
4 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
12 raspberries

For full recipe visit BHG

Cherry Baby Cakes

Ingredients
1-1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
30 maraschino cherries with stems, drained
1 recipe Powdered Sugar Icing

For full recipe visit BHG

Enjoy :)

K.

Daily Aesthetic Fix: Tasty Thursday Style

A Tasty Thursday Brought to you in Aesthetic Fix Format (AFF)

In keeping with the girly-girl theme of today....

Recipe not required ;)

Photographer: Debi Treloar

T-1: Turkey Weekend Countdown - Thanksgiving Menu

Tasty Thursday


I could lie and tell you that this is the menu I plan to prepare for Thanksgiving... but the truth is that I've never made a big holiday meal like this before and tend to leave it up to the grandmothers of the family.

However, some day when I'm a "real grown up" this is a Thanksgiving meal I would like to serve ;)

Move over Nanna! And everyone else, get ready to roll yourselves home after this meal!



Hors d'Oeuvres

Cheese Balls: 3 ways

BASE Ingredients:

*1/2 cup (1 stick) unsalted butter, softened
*3 packages cream cheese (8 ounces each)
*2 tablespoons fresh lemon juice
*1/2 teaspoon Worcestershire sauce
*5 dashes hot sauce (such as Tabasco)
*1/2 teaspoon coarse salt
*1/4 teaspoon freshly ground white pepper

CHEDDAR AND CRANBERRY:

*8 ounces sharp orange cheddar cheese, finely shredded
*2 tablespoons store-bought chutney
*3/4 cup dried cranberries, finely chopped
*Water crackers, for serving

ROQUEFORT AND WALNUT:

*6 ounces Roquefort cheese
*1 shallot, minced (about 1 tablespoon)
*2 teaspoons brandy (optional)
*1 cup toasted walnuts, coarsely chopped
*Vegetable chips (such as Terra Chips Sweets & Beets), for serving

GOAT CHEESE AND SCALLIONS:
*8 ounces goat cheese
*2 tablespoons finely chopped scallions
*1/3 cup fresh curly-leaf parsley, finely chopped
*1 English cucumber, cut into 1/8-inch-thick slices, for serving


For full recipe visit Martha Stewart

Shrimp Cocktail a la Kristy Style

Ingredients:

*Frozen shrimp ring (from the grocery store)
*Cocktail sauce (from the grocery store)

Directions:

1. Thaw shrimp
2. Open cocktail sauce jar
3. Place both shrimp and sauce in appropriate serving dishes

image via Martha Stewart

Creamy Deviled Eggs

Ingredients

*8 large eggs
*1/3 cup light mayonnaise
*1 tablespoon Dijon mustard
*1 teaspoon white-wine vinegar
*1 tablespoon minced shallot
*1/4 teaspoon hot sauce, such as Tabasco
*Coarse salt and ground pepper
*Paprika, for garnish

For full recipe visit Martha Stewart

To START

Spicy Sweet Potato Soup

The surprise ingredient is peanut butter in this delicious soup!


Ingredients

*1/2 cup (125 mL) crème fraîche or sour cream
*1 tsp (5 mL) grated lime zest
*1 large plum tomato
*1 1/2 to 2 lbs (750 g to 1 kg) sweet potatoes (about 2 large)
*1 tbsp (15 mL) butter
*1 onion, sliced
*2 large garlic cloves, sliced
*4 cups (1 L) chicken or vegetable stock
*1/2 tsp (2 mL) ground cumin
*1/4 tsp (1 mL) crushed chilies
*2 tbsp (25 mL) grated fresh ginger
*1/4 cup (50 mL) crunchy or creamy peanut butter
*1 lime2 tbsp (25 mL) chopped fresh coriander or parsley

For full recipe click here or visit LCBO





MAIN COURSE DISHES



Exotic Mushroom-Stuffed Turkey Breast

Note: ask the butcher to bone the turkey breasts for you or you can do it yourself.


Ingredients:

*¼ cup (50 mL) dried porcini mushrooms
*2 tbsp (25 mL) butter1 shallot, finely chopped
*2 cloves garlic, minced
*1 stalk celery, finely chopped
*1 small carrot, finely chopped
*1 lb (500 g) exotic mushrooms, thinly sliced (such as shiitake, oyster, chanterelle)
*1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme
*¾ tsp (4 mL) each salt and pepper
*¼ cup (50 mL) chopped sun-dried tomatoes in oil, drained
*2 tbsp (25 mL) chopped fresh Italian parsley
*1/3 cup (75 mL) fresh bread crumbs
*1 egg
*1 boneless turkey breast (about 2½ lbs/1.25 kg)
*1 tbsp (15 mL) Dijon mustard
*1 cup (250 mL) turkey or chicken stock
*1 tbsp (15 mL) cornstarch
*1 tbsp (15 mL) water


For full recipe visit LCBO




Ham with Demerara Dijon Glaze and Parsley Cream Sauce

Ham & Glaze

*9 lb (approx. 4 kg) bone-in, fully-cooked ham
*half, preferably spiral-sliced
*2 to 3 cups (500 to 750 mL) water
*½ cup (125 mL) demerara or dark brown sugar
*2 tbsp (25 mL) Dijon mustard
*½ cup (125 mL) dry white wine

Parsley Cream Sauce

*3 tbsp (45 mL) unsalted butter
*1 large shallot, finely chopped
*½ cup (125 mL) all-purpose flour
*Pan drippings and water
*1 tbsp (15 mL) Dijon mustard
*1 bay leaf1 cup (250 mL) whipping cream
*1 cup (250 mL) finely chopped fresh parsley
*Several grindings of black pepper

For full recipe visit LCBO




SIDE DISHES



Turkey Gravy

Ingredients

*1/2 cup (125 mL) all-purpose flour
*1/2 tsp (2 mL) salt and pepper
*6 cups (1.5 L) turkey stock or sodium-reduced chicken stock

For full recipe visit Canadian Living

















Simple Stuffing

My FAVOURITE part of the meal!!

Ingredients

*2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
*4 tablespoons butter, room temperature, plus more for baking dish
*4 celery stalks, thinly sliced
*4 shallots, minced
*2 garlic cloves, minced
*Coarse salt and ground pepper
*1/2 cup dry white wine
*1/2 cup parsley leaves, chopped
*3 large eggs, lightly beaten
*2 cans (14 1/2 ounces each) reduced-sodium chicken broth



For full recipe visit Martha Stewart

Fall Vegetable Risotto

The addition of celery root with the mushrooms gives this risotto extra layers of flavour. If celery root is unavailable substitute fennel.

Ingredients

Vegetables
*½ cup (125 mL) peeled and chopped celery root, cut into ¼-inch (5-mm) dice
*2 tbsp (25 mL) unsalted butter2 cups (500 mL) oyster mushrooms, torn into strips
*¾ cup (175 mL) chopped zucchini, cut into ¼-inch (5-mm) dice
*Salt and freshly ground pepper

Risotto
*6 cups (1.5 L) chicken stock
*3 tbsp (45 mL) unsalted butter
*2 tbsp (25 mL) olive oil
*½ cup (125 mL) finely chopped onion
*2 tbsp (25 mL) coarsely chopped celery leaves
*1 ½ cups (375 mL) Arborio rice½ cup (125 mL) freshly grated Parmesan cheese
*1 tbsp (15 mL) chopped parsley

For full recipe visit LCBO



Asparagus Spears with Dill Shallot Vinaigrette

Ingredients

*1 1/4 pounds asparagus, trimmed and stems peeled if thick (about 20 spears)
*1 large lemon, very thinly sliced
*Kosher salt and freshly ground black pepper
*1/4 cup Dill Shallot Vinaigrette
*Fresh dill, for garnish


For full recipe visit WholeLiving.














Scalloped Potatoes

Ingredients


*3 pounds Yukon gold potatoes, peeled and sliced paper thin
*3 cups milk
*1 clove garlic
*3 tablespoons unsalted butter, softened
*Coarse salt and freshly ground black pepper
*1 cup heavy cream
*5 ounces Gruyere cheese, grated


For full recipe visit Martha Stewart












Sweet Corn

Ingredients

*sweet corn (canned or frozen)
*butter
*salt to taste










Steamed Green Beans


Ingredients


*fresh green beans
*butter
*salt









DESSERT


Classic Pumpkin Pie

Makes two 10-inch pies

Ingredients

*1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
*1 1/2 recipes Pate Brisee
*All-purpose flour, for work surface
*7 large eggs
*1 tablespoon heavy cream
*1 1/2 cups plus 2 tablespoons packed light-brown sugar
*2 tablespoon cornstarch
*1 teaspoon salt
*1 1/2 teaspoons ground cinnamon
*1 1/2 teaspoons ground ginger
*1 teaspoon pure vanilla extract
*1/4 teaspoon ground nutmeg
*3 cups evaporated milk
*Whipped cream, for serving

For full recipe visit Martha Stewart




Decadent Chocolate Pecan Pie

Who can resist a GIANT BUTTERTART?!?!

Ingredients

1 refrigerated pie crust (from 15-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons pure vanilla extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/4 teaspoon salt
1 1/2 cups pecan halves

For full recipe visit McCormick






Cinnamon Apple Crisp

This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream!

Ingredients

*3/4 cup all-purpose flour (spooned and leveled)
*1/4 cup packed light-brown sugar
*1/2 teaspoon salt
*1/2 cup plus 2 tablespoons granulated sugar
*8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
*1 cup old-fashioned rolled oats (not quick-cooking)
*3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
*2 tablespoons fresh lemon juice
*1/2 teaspoon ground cinnamon

For full recipe visit Martha Stewart


Is anyone else hungry after that?!?

What do you have for Thanksgiving?

Do you enjoy a non-traditional meal with your family and friends instead of the traditional turkey dinner?

Are any of the above recipes going to be a new dish on your table this year?



K.

Warm Apple Pie

Tasty Thursday Feature

To be honest, I've never made a pie in my life. The crust part seemed much too intimidating and using pre-made pie crust just didn't feel right to me... But I do love to eat it!

Apple pie is great in so many different ways - it tastes yummy, it's comforting, the scent of it helps to sell homes, a movie trilogy was made about it...

In anticipation of the approaching Canadian Thanksgiving, I found this scrumptious apple pie recipe over at Thibeault's Table. (Although, I'm going to have to leave the pie-making up to my Nanna again this year)

Butter-Lard Pastry

2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening - Crisco)
5-6 tablespoons of ice water, or more as needed
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar)

Instructions:

Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using a food processor or with a pastry blender. Or, you could use a box grater for the butter.
Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form into a ball and cut in two pieces. form each into a round, flat disc and refridgerate for 1 hour.
The secret to a good crust is to not over-handle the dough.

Basic Apple Pie

5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy)
1 tablespoon butter
double pie crust

Instructions:

Heat oven to 425 F

Peel and slice the apples. Squeeze half of lemon over slices and toss to coat.

Add the sugars, flour, and cinnamon. Toss again.

Roll out bottom crust and line pie plate.

Add apples, dot with 1 tablespoon of butter and cover with second crust.

Decorate with leftover pastry.

Make sure to cut a couple of vent holes. Brush with milk and sprinkle with a little sugar.

Place pie on bottom rack. Bake for 15 minutes. this helps to cook the bottom crust.

Reduce the heat to 375F, and raise the pie to the middle rack. Bake for 40-50 minutes. If the crust is browning too quickly you can cover with a piece of foil.

Enjoy :)

K.

Recipe and images via Thibeault's Table

Pumpkin Spice Latte - Starbucks style!

Tasty Thursday Feature

A huge sign of Autumn being upon us (other than the leaves turning colour) is the return of the beloved Pumpkin Spice Latte from Starbucks!

Enjoying a leisurely stroll around the city while sipping this frothy bevvy (grande, non-fat, no whip, cinnamon sprinkles) is one of the things I most love to do during the season. In fact, it's what I did just lastnight!

However, for those of us on a budget spending around $5 a day just for a coffee may not be the best financial decision - that's $35/week, $140/month!

Thankfully, the folks over at The Kitchn have posted an alternative DIY Pumpkin Spice Latte!

You can alter the recipe to your taste and you can also be more mindful of the fat and sugar that is added. (For the nutritional info of a Pumpkin Spice Latte from Starbucks click here).

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.
Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy.
If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Enjoy :)

K

Images via The Kitchn and Starbucks

Soup's Up!

In keeping with the "soup" theme I've had going the past couple of Tasty Thursdays, here are some delicious looking soups from the Jamie Oliver site.

There's nothing better than a nice hot soup on a chilly evening... Can you tell I'm getting into the Fall nesting mode? LOL

(It's actually sunny and warm outside right now but that's beside the point - somewhere someone is cold right now and would like some soup!)

Click on the soup name to be directed to the recipe

Early Autumn Minestrone
Very fitting name ;) There are a lot of healthy veggies in there too

English Onion Soup with Sage and Cheddar
I've had french onion but never english - does anyone know what the difference would be?

Bread and Tomato Soup (Pappa al Pomodoro)
This looks wonderful! I eat tomatos whole and could even eat them straight out of the can - this soup is right up my alley!

Feel Good Chicken Broth
Chicken soup for the soul - this certainly doesn't look like any ol' Campbell's soup :)

Scrumptious Spanish Chickpea and Chorizo Soup
Mmmm! This definitely does look scrumptious! This will probably be the first soup recipe I try out of all of these.


Southern Indian Rice and Seafood Soup
I really enjoy nice hot Indian dishes. I would probably switch out the seafood for chicken but I'm looking forward to trying this one as well.

There's definitely going to be a lot of soup-eating in our house this season!

Enjoy :)

K

All images courtesy of the Jamie Oliver website.

New England Clam "Chowda"

Tasty Thursday Feature

I've been going through clam chowder withdrawal since coming home from our New England trip earlier in August. It seemed like we devoured whole pots of it while we were there - yet we never got sick of it! Maybe gained a few pounds... but let's not focus on that :)

I found this chowder recipe from Emeril Lagasse. Haven't tried it out yet, but here's hoping it's as delicious as the "homegrown" kind ;) If not, I'm just gonna have ta get in the cah, drive to Bahston, and go to a bah to get more chowda!

New England Clam Chowder
Recipe courtesy Emeril Lagasse, 2001

Level: Easy
Serves: 6 to 8 main course servings

Ingredients

* 8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened clams discarded
* 4 slices bacon, cut into 1/2-inch pieces
* 3 tablespoons unsalted butter
* 2 cups finely chopped yellow onions
* 1 cup finely chopped celery
* 1 1/2 teaspoons minced garlic
* 6 sprigs fresh thyme leaves
* 2 bay leaves
* 3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
* 2 cups heavy cream
* 1/4 teaspoon freshly ground black pepper
* Salt
* 6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
* 1/4 cup minced parsley leaves
* 1/4 cup finely chopped chives or green onions

Directions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

Do you have any favourite clam chowder recipes you would recommend?

Enjoy!

K

Spicy Sweet Potato Soup - Delicious!

Tasty Thursday Feature

I was introduced to this delicious soup some years back and it has remained at the top of my favourites list.

As Autumn approaches we need to start thinking about dishes that will compliment the season. This is a very diverse soup that you will be able to enjoy serving for a chic dinner party, a family holiday gathering, or for a comfy night spent wrapped up on the couch with a movie.

Try it out for this Thanksgiving!

A surprising ingredient in this is peanut butter (so be sure to inquire about possible nut allergies before serving to guests).
I enjoy this soup super spicy so I increase the amount of chilies the recipe calls for, but spice to your own taste.

Here is the recipe:

Spicy Sweet Potato Soup
By: Marilyn Bentz-Crowley and Joan Mackie

1/2 cup (125 mL) crème fraîche or sour cream
1 tsp (5 mL) grated lime zest
1 large plum tomato
1 1/2 to 2 lbs (750 g to 1 kg) sweet potatoes (about 2 large)
1 tbsp (15 mL) butter
1 onion, sliced
2 large garlic cloves, sliced
4 cups (1 L) chicken or vegetable stock
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) crushed chilies
2 tbsp (25 mL) grated fresh ginger
1/4 cup (50 mL) crunchy or creamy peanut butter
1 lime
2 tbsp (25 mL) chopped fresh coriander or parsley

1. Stir crème fraîche with zest, then cover and refrigerate. Seed and dice tomato; set aside to use as garnish. Peel potato and cut into chunks.

2. Melt butter in a large pot over medium heat. Add onion and garlic. Cook 4 to 5 minutes or until softened. Add potatoes, stock, cumin, chilies and ginger. Bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes, covered, or until potatoes are soft. Puree soup in batches in blender or food processor; return to pot.

3. Using a whisk, stir peanut butter into soup. Heat until hot. Squeeze juice of lime into soup. Taste and add salt as needed. Stir in coriander. Ladle into warmed bowls and add a dollop of crème fraîche. Top with a few diced tomatoes.

Serves 6

Enjoy :)
K

Photo and recipe courtesy of the LCBO Food & Drink magazine - Winter 2002 edition

Supercook

Tasty Thursday Feature

Genius!

Forget about trying to figure out what you want for dinner, then scrounging the net for recipes, and then rushing to the grocery store to pick up the missing ingredients...

Instead visit Supercook, open your fridge, then type in the food ingredients you already have and VOILA! Recipes at your fingertips!

Perfect for the working woman, the busy mom, or the bachelor.

Don't get me wrong; Grandma's old recipes scratched out on yellowing cards are still lovely for when we have the time to decipher short hand and figure out what "pinches" and "dashes" are. But for those average busy weeknights something like Supercook really comes in handy.

For example:

I typed in "spinach" and "chicken" (food items I have in the fridge). My favourite result was a recipe listed from Recipezaar "Chicken breasts stuffed with feta and spinach." Mmmm! It even clearly lists what ingredients you will still need such as: olive oil, feta, and lemon and luckily I also already have those kicking around too!

Other options listed for meals I could have made with chicken and spinach (and other ingredients in my cupboards) were chicken and spinach penne, mushroom and spinach chicken casserole, and chicken spinach soup.

Enjoy :)

K

Photo courtesy of Mary Lake-Thompson