Posted on September 16th, 2008 — in Food And More, Fun Stuff, Top Entertainment
Autumn is such a magical time - leaves falling, pumpkins glowing and little ones spooking up the night in adorable Halloween costumes. With all the wonder of the season, autumn is the perfect time to add a little bit of magic to the everyday. Ring in the season with fun Halloween dinners that the whole family will adore. It’s the perfect way to make the season even more magical.
Here is one of our favorite Halloween dinners served up family style. . .
Sea Monster Hotdogs and Seaweed Mashed Potatoes
Serve up a frightfully yummy dinner with our take on plain ole meat and potatoes. First, cook up your hotdog and then, create four “legs” by slicing from the center of the hotdog down. Make sure the legs are attached to the top of the hotdog so that the top will become freestanding. Spread out the legs of the hotdog and place it down on a plate. Use mustard to draw eyes on to your dog.
For our seaweed mashed potatoes, all you need to do is mix up a bowl of mashed potatoes. When they are done, simply add a bit of green food coloring to the mix and serve.
Toss on pirate themed Halloween costumes to make this dinner extra fun and sail away to Halloween adventure! For more Halloween ideas for the whole family, check out our other blogs and find out how to make the fun of Halloween last all year long.
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Posted on May 21st, 2008 — in Counseling, Food And More, The Healthy Way
Dont miss out on the opportunity of being showered with compliments after you serve this sumptuous meal to your family and friends. Its all good!
Ingredients
| Imperial |
Metric |
Ingredient |
|
|
B©chamel Sauce: |
| 1 tbsp |
15 mL |
butter |
| 4 tsp |
20 mL |
all purpose flour |
| 1 1/4 cups |
300 mL |
light cream |
| 1/2 tsp |
2 mL |
each white pepper and salt |
| 1/4 tsp |
1 mL |
ground nutmeg |
|
|
Moussaka: |
| 2 |
2 |
medium zucchinis, thinly sliced |
| 1/2 tsp |
2 mL |
each salt and pepper |
| 1 tbsp |
15 mL |
each butter and olive oil |
| 2 cans |
213 g each |
Clover Leaf Sockeye Salmon, drained |
| 1/2 cup |
125 mL |
marinara or tomato sauce |
| 1/4 cup |
50 mL |
finely chopped onion |
| 1 |
1 |
plum tomato, seeded and diced |
| 1 tbsp |
15 mL |
each Dijon mustard and chopped fresh parsley |
| 1 |
1 |
clove garlic, minced |
| 1/2 tsp |
2 mL |
ground allspice |
| 2 cups |
500 mL |
hot, cooked potatoes, mashed |
Nutrition Details
| Amount |
Nutrition |
| 280 |
Calories |
| 15 g |
Fat |
| 16 g |
Protein |
| 21 g |
Carbohydrates |
| 3 g |
Fibre |
| 810 mg |
Sodium |
Nutrition Features
- * Source of fibre (10 %DV)
- Excellent source of vitamin B6 (30 %DV), vitamin D (50 %DV), phosphorus (30 %DV) and magnesium (25 %DV).
- Good source of vitamin A (25 %DV), vitamin B12 (15 %DV), vitamin E (20 %DV), folate (20 %DV), niacin (25 %DV), thiamine (15 %DV), riboflavin (20 %DV) and calcium (25 %DV).
- Source of omega-3 fatty acid (2g)
B©chamel: Melt the butter in a small saucepan set over medium heat. Blend in the flour and cook, stirring, for 1 minute. Gradually whisk in the light cream. Cook, whisking gently, for 5 to 7 minutes or until thickened. Stir in the pepper, salt and nutmeg. Reserve.
Moussaka: Preheat the oven to 350 F (180 C). Working in batches using a nonstick skillet set over medium-high heat, lightly brown the zucchini slices in the butter and oil. Season with salt and pepper. Arrange half the zucchini in a single layer in the bottom of a greased 8-in (20 cm) casserole. Use a fork to mash the salmon, crushing the bones. Stir in the marinara sauce, onion, tomato, Dijon mustard, parsley, garlic and allspice. Spread evenly over the zucchini.
Blend 1/4 cup (50 mL) of the b©chamel sauce into the mashed potatoes. Spread the potatoes evenly over the salmon mixture. Arrange the remaining zucchini evenly over the potatoes. Spread the remaining b©chamel sauce over the zucchini. Bake, covered, for 20 minutes; uncover and bake for 10 to 15 minutes or until bubbly and golden. Makes 6 servings.
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Posted on May 10th, 2008 — in Food And More
Ice wine is one of the most precious wines produced under a particular weather condition. Ice wine is a rare wine and mainly produced in the Northwestern Pacific region.
It is an irony that in this world anything of supreme quality is made in a very small quantity. The highest quality and lack of availability makes the product precious and rare. Only a few lucky ones who have enough money in their wallet can avail those precious products. Like diamond, ice wine also comes in that elite league of products which we all dream of and hope to experience. Too much dependency on weather makes ice-wine hard to produce. Yet when the precise weather condition arrives, the wine maker gets ready to produce this priceless wine.
To produce ice wine the basic requirements are fully ripened grapes, temperature between -13 degrees to 8 degrees Celsius
and that too for several days continuously and most importantly the whole making process should be completed in a very short time. Usually in the night grapes that are frozen are plucked by hand. For a bottle of ice wine, grapes of a full vine may be required. After collecting the grapes, they are pressed very delicately, only to collect the free running juice. The frozen water crystals along with the sugars and other particles in the juice ferment together and wonderful ice wine is formed. This makes the ice-wine very special.
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Posted on April 13th, 2008 — in Food And More
Mediterranean Stuffed Sandwich
Ingredients:
16 oz. loaf of round peasant-style bread
3 large tomatoes
1 large purple onion
1 green bell pepper
4 oz. crushed feta cheese
6 oz. canned of drained, rinsed tuna
cup of sliced kalamata olives
1 cup of fresh basil chopped
2 tbs. of drained, rinsed capers
2 tbs. balsamic vinegar
1 tbs. of Dijon mustard
1 tbs. of olive oil
2 cloves of minced garlic
Directions: Cut the bread horizontally in half, and hollow the centre of one half, leaving only a thick shell that has a thickness of 1 in.
Thinly slice the vegetables (tomato, purple onion, bell pepper), and layer each vegetable ingredient inside the shell of the bread. On top of the vegetables place the feta cheese, tuna, kalamata olives, basil and capers in that order.
Use a bowl to mix together the Dijon mustard, balsamic vinegar, olive oil and garlic. Sprinkle vinegar over the ingredients in the shell, and cover the shell with the other bread top. Wrap the stuffed loaf tightly in foil, and let it chill for no less than 2 hours. When ready to serve, cut the loaf into 6 wedge pieces and enjoy.
This recipe serves 6 people
About the Author
Cathy is the Owner of Baby Shower Moments and the author of Baby Shower Moments A to Z Guide. If you are looking for baby shower food ideas pay Cathy a visit.
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Posted on April 5th, 2008 — in Food And More
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