Pan-Fried Breaded Sole

This is one of those home-cooked meals that looks rather average, but is really quite tasty! I use the same breading method (with different spice combinations) for homemade chicken tenders. I paired the fried sole with some steamed veggies and a salad.

Ingredients
2-4 tbsp canola oil (I advise using canola or vegetable oil as olive oil burns too quickly here.)
4 sole fillets
1 cup flour
1 tbsp pepper
1 tsp garlic powder
1 cup panko crumbs (or regular bread crumbs. I like the panko crumbs because they are really crispy.)
1 egg, whisked
lemon juice
capers

Instructions
Set up your breading station with 3 bowls. 1 bowl with flour, pepper and garlic powder, mixed, 1 bowl with panko crumbs and 1 bowl with the egg.

Take 1 fillet and coat it in flour mixture. Then dip it in the egg bowl, making sure all areas are covered with egg. Finally, coat the fillet in panko crumbs. You may need to move it around in the bowl, turning over a few times to fully coat. Place fillet on a plate. Repeat for each fillet.

Heat a large frying pan with 1-2 tbsp oil over med-high heat. Pan fry fillets for about 2 minutes per side in as many batches as necessary so that they all lie flat in the pan.

Remove from pan and lay on paper towel to soak up additional oil. When plating the fish, squeeze lemon juice over each fillet and top with capers to taste.

Secret Daughter | Review

Secret Daughter

Author: Shilpi Somaya Gowda
Publisher: Dolphin
Genre: Fiction
Source: Whitby Public Library
Length: 346 pages
Format: Hardcover
  
The novel opens with an introduction of Kavita, a young Indian wife, who resides in a remote Indian village in the 1980s with her husband. In order to save her newborn daughter's life in a culture that favours sons, Kavita directly disobeys her husband's wishes by taking her daughter to an orphanage.


Intertwining with Kavita's tale in India is that of an American doctor named Somer. Somer, a Californian native, and her husband Krishnan, who grew up in India, quickly learn that they are unable to have a child of their own, which leads them to adopt an Indian orphan - Asha. 


The story follows the lifes of Kavita, Somer and the secret daughter, Asha. One mother struggles to survive the slums of Mumbai, the other strives for a close-knit family despite their cultural differences, while Asha works towards creating her own identity.

I really enjoy novels with multiple stories that connect as it often peaks my curiosity and creates a sort of forward momentum that keeps me wanting to read on. Eastern culture meets Western culture abruptly at first, but over the course of the story, the two (characters at least) come to an understanding.

This book was recommended to me by friend who read it in her book club. It is the perfect book for discussion as it delves into such rich topics including: adoption, identity, culture and the bond between mother and child.
___________________________________________________

I give this book a rating of 8/10 and here’s why:

Text: Great imagery is used, especially when describing the birthing and living conditions in India. Briefly, I was able to transport myself into a scene, to visualize every detail.

Dialogue: The dialogue was accurate. I noted major differences between conversations between husband and wife in India and America.

Plot: Secret Daughter has a driving plot, which kept me wanting to read more and rich themes that I couldn't help but think about - adoption, the bond between mother and child, culture in the not so distant past and present, identity and abandonment to name a few.

Characters: While the content, storyline and thematic elements are strong, the characters lacked depth. I would have liked longer sections with each character to get to know them better.

Baked Eggs with Herbs

Eggs are marvelous, so versatile! I was looking for a new way to make eggs since Mike and I tend to have them every weekend and I happened upon this recipe. These are great for toast-dipping! (Makes 4 egg cups)

Ingredients
4 eggs
4 tbsp cheese, grated (I used aged white cheddar)
4 tbsp milk OR half and half (half and half makes for a thicker consistency, I used Almond Milk as that's all I had an they turned out beautifully)
2 tbsp butter
fresh ground pepper to taste
assorted fresh herbs if you've got them - I used about 4 basil leaves, about a tsp of dill, about a tsp of parsley
OTHERWISE use the following dried herbs or a combination of your favourite herbs:
1/2 tsp parsley
dash thyme
1/2 tsp basil
1/4 tsp dill

Directions
1. Preheat oven to 325 F. Place 4 ramekins into a baking pan. Pour hot water into baking pan around the, creating a hot water bath. (Pouring cold or room temperature water into the pan will make the cooking time longer. I found this out the hard way the first time I made them. It also means the eggs cook less evenly. I strongly suggest boiling some water in the kettle for the hot water bath.)

2. Divide butter and herbs among ramekins and place in oven for a couple of minutes, until butter has melted.

3. Crack an egg into each ramekin. Sprinkle with pepper. Top each egg with 1 tbsp of milk and 1 tbsp of cheese. Bake for 12-15 minutes, or until eggs reach desired consistency. I cooked mine for about 14 minutes and the yolk was still a bit runny.



*Special thanks goes to Amelia for the fresh herbs.
*Recipe credit to: http://southernfood.about.com/od/eggrecipes/r/bl40323r.htm

Room | Review

Room

Author: Emma Donoghue
Publisher: Little Brown & Company
Genre: Fiction
Source: Whitby Public Library
Length: 336 pages
Format: Paperback
 
To Jack, Room is home; for Ma it is prison. Five-year-old Jack, the narrator, was born and raised in an 11' by 11' shed with his Ma who was abducted seven years earlier by a complete stranger.

This is a story of a mother's devotion and the strength of the human spirit. Donoghue skillfully pieces together the ins and outs of Jack and his Ma's restricted life. Ma creates a structured, upbeat routine for Jack, including exercise (running track around the tiny room), singing (any and all songs Ma knows by heart), playing various games (including making an eggshell snake that lives under the bed and jumping up towards the skylight and screaming loudly) and reading (the same five books over and over).

Jack's innocence begins to crack on his fifth birthday when Ma tells him that "outside" is a real place, not just on the t.v. with his only friend, Dora the Explorer.

A friend recommended this book to me and I would, in turn, recommend it. The topic is grim, but the characters are so loveable and the plot riveting. Be prepared to smile, to worry and to consider a horrifying situation that isn't too far from reality.
___________________________________________________

I give this book a rating of 10/10 and here’s why:

Text: I was impressed by the author's consistent use of realistic child language without confusing the reader.

Dialogue: Donoghue uses dialogue brilliantly, filling us in on Jack's world bit by bit. I learned as Jack learned, and often learned more than he was able to understand. Often times this was heart-breaking.

Plot: This is a one-sitting read. Once I began reading, I couldn't put the book down until I had finished. Donoghue creates a forward momentum within the plot by narrating the story through Jack's eyes.

Characters: It was easy to love Jack, right from the beginning. As soon as I had put together the pieces (far before Jack had any idea), I worried for his safety. The story starts out with an innocent boy who is oblivious to his situation, but over time Jack learns more about the reality of he and his Ma's life.

Cream Cheese Chocolate Chip Cookies

Apparently cream cheese is a substitute for eggs in cookies. I was inspired to try this recipe, after a family member made cream cheese sugar cookies that were fantastic! In all honesty, this recipe isn't my favourite. Both Mike and I found the cookies lacked a certain sweetness that we are used to. If you have a serious sweet tooth you may want to skip this one; otherwise, they are tasty and are a good way to make cookies for those who have an egg intolerance.

Ingredients
2 cups 3 tbsp all-purpose flour
1/2 baking soda
2 sticks OR 1 cup unsalted butter, room temp.
6 oz (3/4 of a stick) cream cheese, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
2 tbsp Skor-bits (optional, I added it because I had them leftover)

Instructions
1. In a medium bowl, combine flour, baking soda and sugars; whisk thoroughly and set aside.

2. In a large bowl using an electric mixer, beat together butter and cream cheese.

3. Gradually add dry ingredients to butter and cream cheese mixture until combined. Beat in vanilla.

4. Stir in chips. Chill dough in refrigerator for at least 1 hour, but up to overnight. (I had time for 1 hour. Chilling the batter ensures that the cookie keeps its shape when it cooks rather than running, becoming thin and cooking unevenly.)

5. Once dough is chilled, preheat oven to 325 F. Drop tablespoon-sized portions onto parchment lined baking sheets and bake for 15-20 minutes, or until edges are set and bottoms are light brown.

6. Allow cookies to cool on baking sheets before moving.



* Recipe credit to: http://bakingblonde.wordpress.com/2008/12/26/cream-cheese-chocolate-chip-cookies/

Lunch Recipes

Brie and Prosciutto on Rye Crackers

Cheap Homemade Pizza

Creamy Mac and Cheese in the Crock-pot

Crockpot Pulled Chicken Sandwich

Curried Chicken Roti 

Ground Beef Curry

Huevos Rancheros 

Red Pepper and Spicy Hummus Sushi

Roasted Honey Glazed Pork Tenderloin 

Sesame Bagels

Shredded Beef Burrito

Tomato Eggs


Back to Taste Testing  

Brie and Prosciutto on Rye Crackers

This is the result of going to Costco with Mike, we ended up with ridiculous amounts of brie and prosciutto! Here's a delicious way to enjoy the two together - makes for a super easy appetizer for guests or a light lunch when you add a side of veggies and hummus.

Ingredients
crackers of your choice
brie
prosciutto

Directions
1. In the photo I used sesame Ryvita crackers, but have also used Garden Vegetable Bretons (those are Mike's favourite). Halve the Ryvitas.

2. Add proscuitto, I used half a strip per half-cracker. Add a thin wedge of brie and microwave for about 15 seconds, or until the cheese is slightly melted.

Soups/Salads

Bacon and Potato Vinaigrette Salad

Carrot and Parsnip Soup *Quick and Easy Meal Idea

Carrot, Cucumber and Feta Slaw

Chickpea, Lentil and Feta Salad 

Lettuce-less Salad 

Mike's French Salad 

Radish Salad 

Vinegar Cabbage Slaw


Back to Taste Testing  

Appetizers/Snacks

Banana Chocolate Chip Muffins / Cupcakes

Brie and Prosciutto on Rye Crackers 

Caramel Corn 

Mike's French Salad 

Soft German Pretzels

Spicy Peanut Butter Popcorn 

Stuffed Mushrooms

Sweet & Salty Popcorn


Back to Taste Testing  

Condiments, Sauces etc.

Banana Ketchup

Chili Sauce

Hot Fudge

Raspberry Vinegar



Back to Taste Testing 

Desserts

Bacon Turtles 

Banana Chocolate Chip Muffins / Cupcakes

Butterscotch Peanut Bars
  
Canada Day Red Velvet Cupcakes 

Caramel Corn 

Chewy Chocholate Chip Cookies with a Hint of Peanut Butter

Chewy Molasses-Spice Cookies

Chocolate-Covered Bacon

Chocolate Cake with Raspberry Swiss Meringue Icing topped with Ganache 

Chocolate Peanut Butter Crispies

Chocolate, Peanut Butter and Skor-bit Cookies

Cookies and Cream Ice Cream Cake

Cream Cheese Chocolate Chip Cookies 

Crispy Peanut Butter Balls

Mini Red Velvet Cake

Nana's Favourite Lemon Loaf with Lemon Glaze

No-Bake Rocky Road Bars

Oooey Gooey Caramel Brownies 

Peanut Butter Balls aka Buck Eyes

Pina Colada Cupcakes

Pink Lemonade Cupcakes

Pumpkin Pie

Raspberry Cream Puffs 

Red Velvet Cake with Cream Cheese Icing and Marshmallow Fondant 

Red Velvet Cookies

Sugar Cookies

Valentine's Day Red Velvet Cookies

Back to Taste Testing 

Dinner Recipes

Anti-diet Mac and Cheese Buffalo Style 

Avocado topped Tilapia with Asparagus

Bacon, Mushroom and Pea Pasta 

Baked Cajun Tilapia with Roasted Cauliflower and Broccoli *Quick dinner idea!

Baked Chicken Enchiladas 

Baked Lemon Garlic Tilapia, Sweet Potatoes and Carrots *Quick dinner idea!

Baked Oregano and Feta Chicken Thighs with Quinoa Salad  *Quick dinner idea! 

Balsamic Pork Tenderloin with Crispy Potatoes *Easy dinner idea!

BBQ Pork Tenderloin

Buffalo Chicken Thighs

Caramelized Salmon with Bok Choy and Citrus Sauce

Carrot and Parsnip Soup *Quick dinner idea!

Cheap Homemade Pizza

Chicken and Dumplings

Chicken Souvlaki

Chilli Honey Chicken Thighs and Cheesy Twice Baked Potatoes

Cornbreaded Sole with Corn, Fennel and Red Pepper Salad 

Creamy Mac and Cheese in the Crock-pot

Crockpot Pulled Chicken Sandwich 

Curried Chicken Roti 

Curried Chicken Simplified 

Fennel and Tomato Stew 

Feta and Olive stuffed Chicken Breast with Garlic Tomato Sauce 

Garlic Baby Bok Choy

Garlic Tomato Chicken with Parmesan Quinoa

Green Lentil and Chicken Stew

Grilled Honey Chicken, Fennel and Sweet Potatoes

Ground Beef Curry *Quick dinner idea!

Herb Roasted Rainbow Trout with Sweet Potato Fries 

Homemade BBQ Burger

Huevos Rancheros 

Island Chicken and Chickpea Stew

Jambalaya Mish Mash

Jerk Chicken  

Lasagna the Easy Way

Mike's French Salad 

Mustard-Herb Butter Salmon and Lentil and Broccoli Gratin

Pan-Fried Breaded Sole 

Pan-fried Sole with Broccoli and Corn Salad *Quick Dinner Idea

Pan Roasted Chicken and Black Bean Ragu *Quick Dinner Idea

Poached Rainbow Trout in Browned Butter Sauce

Red Pepper and Spicy Hummus Sushi

Roasted Chicken with Butternut Squash

Roasted Honey Glazed Pork Tenderloin 

Saturday Slow-Cooker Pot Roast

Sausage and Peppers (Sausage Spetzofai)

Shredded Beef Burrito

Smoked BBQ Chicken, Green Beans, and Sweet Potato Mash
 
Spicy Sausage Tomato Pasta
 
Spicy Thai Pasta 

Spinach and Feta Stuffed Sole 

Spinach and Quinoa (Spankorizo)

Stuffed Zucchini 

Super Simple Slow Cooker Pot Roast 

Thai Beef Skillet  *Quick dinner idea!

Tilapia and Bean Salad  *Quick dinner idea!

Tilapia with Chimichurri and Roasted Potatotes

Tomato Eggs

Tomato-topped Chicken, Spicy Quinoa, and Pan-fried Zucchini

Twice-Baked Sweet Potato 


Back to Taste Testing 

Breakfast/Brunch Recipes

Apple and Bacon Dutch Pancake

Bacon and Egg Cups

Baked Eggs with Herbs 

Brilliant Brunch - Egg on English Muffin Variation 

Cheesy Scrambled Eggs with Mushrooms and Hot Peppers

Eggs Benedict

Eggs Benny with a Twist (Roasted Red Pepper and Cheddar Sauce) *my personal favourite*

Huevos Rancheros 

Sesame Bagels

Sunny-side-up Eggs over Crispy Homefries

Tomato Eggs


Back to Taste Testing

Vegetable Garden - watch it grow!

After my first year of complete experimentation with a garden, I am back at it only this time it's expanded! I'm still learning, though. Let me know if you have any tips!

May 23, 2011

Front row (closest)  (left to right): jalapeno, banana peppers, radish, carrots, sweet yellow and red peppers.
Middle (L-R): mixed greens, snap peas (to grow up the cage), cucumber, zucchini, and chives.
Back: (L-R): cilantro, tomatoes x 3 (beefsteak, cherry, and grape)

I bought many of my plants this year, rather than last year when I mostly bought seeds. This is mainly due to the fact that many of my seeds claimed to be expired. I have read that the seeds may still grow, but that the germination rate is greatly decreased. I am hoping for lots of veggies, so I didn't want to take my chances on many old seeds! Here are some close-ups.

Row of peppers - jalapeno and banana peppers are at the front

Row of tomato plants

Mixed greens

June 29

Front row (closest)  (left to right): jalapeno, banana peppers, radish, carrots, sweet yellow and red peppers.
Middle (L-R): mixed greens, snap peas (to grow up the cage), cucumber, zucchini, and chives.
Back: (L-R): cilantro, tomatoes x 3 (beefsteak, cherry, and grape)

 Tomatoes are coming along

Mixed greens growing wild - check out what I like to call my lettuce tree (bottom left)

Hello banana pepper

Radishes growing like crazy

Picked radishes

I should have learned, from last year, to plant radishes intermittently to avoid having an influx. Looking for a way to use up radishes? Try my radish salad!

July 20

Snap Peas

Sweet and tasty - they're great raw or slightly cooked. I used them in Spicy Thai Pasta.

August 5

Big bunch of carrots, handful of mini tomatoes, two cucumbers and a yellow hot banana pepper (Sung to the tune of The 12 Days of Christmas). The carrots were used for my carrot, cucumber and feta slaw - a light summer salad.

August 23

 Grape and cherry tomatoes, jalapenos and not-quite-yellow bell peppers. I used the peppers and tomatoes for pan-roasted chicken and black bean ragu, which was delicious!

Apple and Bacon Dutch Pancake (Pannenkoeken)

This is my attempt at recreating the delicious pancakes I had at Schiphol Amsterdam Airport. It's a tasty meal that satisfies sweet and salty brunch cravings! Regularly I'm not a big fan of pancakes, but this is different. These pancakes are more dense. (Serves 2)

Ingredients
1 cup flour
1/2 tsp baking powder
2 eggs
4 slices bacon, cooked (I used maple bacon)
1 apple, cored, peeled and sliced thinly (I used Royal Gala)
sprinkle of lemon juice
2 tsp sugar
1/2 tsp cinnamon
2 1/2 tsp butter
icing sugar to taste
maple syrup OR I used a half and half mixture of molasses and corn syrup as it is a little less sweet

Instructions
1.Turn apple slices in lemon juice so they retain their colour.

2. Heat 1/2 tsp butter in small pan. When melted, add apples and stir fry for about 10 min or until slightly mushy.

3. Meanwhile, combine flour with baking powder. Add enough cold water to make a thick batter. Stir in eggs. Heat remaining butter in a large skillet then spoon in batter.

4. Immediately arrange apple and bacon slices on top of the pancake. Sprinkle with cinnamon and sugar and cook until pancake is brown.

5. Using a dinner plate or pot lid, carefully turn the pancake over so that the apples, sugar and bacon caramelize.

6. Turn once again, sprinkle with more cinnamon and powdered sugar and serve hot.



*Recipe credit to http://almostbourdain.blogspot.com/2009/09/appel-pannenkoek-pannekoek-dutch-apple.html

Green Lentil and Chicken Stew

My first time cooking lentils was a success! This is a hearty, filling meal featuring citrus, dill and herb flavours. The stew can be refrigerated for up to 3 days or frozen for up to 3 months. I froze the additional serving separately for a future lunch for Mike. (Serves 4, or 3 if you have a Mike)

Ingredients
2 tbsp olive oil
2 chicken breasts
2 carrots, peeled and finely diced
6 cloves garlic, minced
1/2 jalapeno, most seeds removed and finely diced
1/2 green pepper, finely diced
2 tsp whole coriander seed, crushed (I ground them in a coffee bean grinder, but you could also put them in a plastic bag and crush them with the bottom of a heavy skillet.)
1 1/2 cups green lentils, dried
3 1/2 cups chicken or vegetable stock
2 bay leaves, crushed
1 cup frozen spinach or 2.5 cups fresh spinach, cooked
1/2 tsp freshly ground pepper
2 tbsp lemon juice
1/2 tbsp dried dill

Directions
1. Heat 1 tbsp oil in large saucepan over med-high  heat. Add chicken and cook, stirring once or twice until no longer pink in the middle (about 2 minutes). Transfer chicken to a plate with a slotted spoon.

2. Add remaining olive oil to pan and heat over med-low heat. Add carrot, garlic, coriander and pepper and cook, stirring constantly, until fragrant (30 seconds to 1 minute).

3. Stir in broth and lentils, increase heat to med-high and bring to a simmer. Reduce to maintin a simmer and cook, stirring occasionally, until lentils are tender (30-40 mins). If you're using frozen spinach defrost in microwave before adding to stew.

4. Add cooked chicken, spinach and lemon juice and return to a simmer. Cook 1 to 2 minutes, or until chicken is heated through. Stir in dill and serve.



*My twist on this recipe http://www.eatingwell.com/recipes/lentil_chicken_stew.html

Eggs Benny with a Twist

Here's a super easy way to poach eggs. This recipe also includes a cheddar and roasted red pepper sauce - amazing! This is my new favourite brunch. (Serves 4)

Ingredients
1/2 red pepper
1 tsp vegetable oil
8 slices peameal bacon
4 English muffins
dash of vinegar
8 eggs
4 tsp flour
4 tsp butter
2/3 cup grated cheddar cheese
3/4 cup milk
salt, pepper to taste

Directions
1. Preheat oven to broil. Using 1 tsp vegetable oil (not extra virgin olive oil, as it will burn), thoroughly coat both sides of the half red pepper. Place on baking sheet and in oven. Watch carefully until top side starts to brown. Remove from oven and flip. Continue broiling until top side again starts to brown. Remove from oven and place in bowl. Cover bowl tightly with plastic wrap. When pepper is cool enough to handle (about 15-20 minutes), peel off skin (skin will separate as pepper "sweats").

2. Meanwhile, start to fry peameal bacon on stovetop until desired crispiness.

3. Boil large pot of water for eggs. Add a dash of vinegar.

4. Grate cheese for sauce. Melt butter in saucepan; add flour. Heat to a boil, stirring frequently. Add milk; whisk until thickened (about 2 minutes). Add cheese and whisk until melted and smooth. Reduce heat to minimum and cover.

5. Chop roasted red pepper finely. Add to sauce. Stir and let sit, covered, on minimum.

6. Crack eggs into boiling water. Poach a few at a time, depending on size of pot, making sure the eggs stay separated in the water. Boil eggs 3 - 5 minutes until cooked to desired consistency. Remove using slotted spoon.

7. Toast English muffins.

8. Assemble, starting with one slice of bacon per English muffin half. Top with poached egg. Pour sauce over egg, dividing evenly among servings.


*Special thanks and credit goes to my friend, Mary, for a good idea, her help and great company!

No-Bake Rocky Road Bars

Make these bars in advance for guests. They won't disappoint! This recipe makes 24 good-sized bars, which are just as delicious up to a week later, if they're refrigerated. 

Ingredients
1/2 cup butter
2 cups chocolate chips
1 cup butterscotch chips
1 cup peanut butter (creamy or crunchy)
4 cups rice crisp cereal
3 cups mini marshmallows

Instructions
1. Line 9" x 13" pan with wax paper.

2. Combine butter and chips in a saucepan on the stove over low heat; stir until chips and butter have melted.

3. Stir in peanut butter; mix well then remove from heat.

4. In a large mixing bowl, stir together cereal and marshmallows. Pour melted chip mixture over dry ingredients and mix until all are covered with chocolate mixture.

5. Press mixture into bottom of lined pan evenly. I used a spatula to do so.

6. Chill for approximately 30 minutes before attempting to cut into 2-inch bars, then store covered in plastic wrap in refrigerator until serving time.

Jambalaya Mish-Mash

This is a mish-mash of ingredients that I'm labeling jambalaya, though I've put my own spin on it. I usually include two diced spicy sausages, but didn't have any on hand. I do the majority of my cooking this way; I use whatever I have.

Ingredients
2 tbsp olive oil
6 chicken thighs, cut into bite-sized pieces when raw
2 stalks celery, diced
1 green bell pepper, diced
1/2 red onion, diced
1/2 jalapeno, diced
about 2 tbsp bacon, cooked and diced (I used store bought bacon bits, but have used real before.)
5 cloves garlic, minced
1 1/2 tbsp fresh black pepper
1/2 tsp onion powder
2 cups quinoa, uncooked
4 cups chicken or vegetable stock
2 bay leaves
2 tbsp Worcestershire sauce
1 tsp Tobasco sauce
cayenne to taste (optional)

Instructions
1. Heat oil in large pot over med-high heat. Saute chicken (and spicy sausage if you have it) until browned, about 5 minutes.

2. Stir in onion, pepper, celery, bacon bits and garlic. Season with onion powder and pepper. Cook about 5 minutes, or until onion is translucent.

3. Add quinoa, then stir in stock and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 12-18 minutes (until quinoa looks translucent). Remove from heat, let sit covered for 5-10 minutes to allow the mixture to thicken.

4. Stir in Worcestershire and hot sauce and serve.

The Daughter's Walk | Review

The Daughter's Walk is a historical fiction novel based on two women from the 19th century - Helga and Clara Estby. Helga accepted a wager from the fashion industry to walk from their small town in Washington state to New York City. The two would don fashion-forward dresses for new age women as a form of advertisement. The challenge was to arrive in New York in precisely seven months where time Helga was to be paid ten thousand dollars, which would be used to save the family farm.

Helga was accompanied on this journey by her 18-year-old daughter, Clara. The two women slept in train stations and worked for meals and new shoes as needed while they struggled through many unforeseen hardships along the way of their 3,500-mile trek.

Upon their return to the Estby farm more than a year later, Clara decided to claim her own freedom as an independent woman. She left her family and changed her name, which lead to more than a twenty-year separation from her family.

Kirkpatrick weaves history and fiction together to explore Clara's continued journey. In an era where women were expected to marry and have children while silently supporting their husbands, came the Women's Suffrage Movement. The details Kirkpatrick includes made it easy for me to imagine myself alongside these women - great read!
___________________________________________________

I give this book a rating of 9/10 and here’s why:

Text: Kirkpatrick writes well. She created a well-researched, provocative read that speaks of community and forgiveness.

Dialogue: For the most part the dialogue was good; however, some of the word choices I felt were slightly out of character for 19th century language.

Plot: The growth of the characters was impressive. Kirkpatrick's story-telling ability had me engrossed from start to finish, all the while cheering on Clara's independence even as she walked into, what I could tell, was trouble..

Characters: They came to life. Even though the story is based in the 19th-century, I found it easy to connect with Clara, to understand where she was coming from.

Top 10 Hamburger Toppings!

10. Chipotle Sauce/Mayo - This is Mike's contribution to the list; I'm not big on mayo.

9. Honey dijon mustard

8. Tomato - preferably of the beefsteak variety, fresh from the garden.

7. Grilled pineapple - I often have this on the side, as my homemade burgers are pretty hefty already!

6. Avocado

5. Hot peppers - I usually have pickled, because that's what we have, but jalapenos are good too.

4. Carmelized onions

3. Dill pickles - Vlassic brand = perfection.

2. Cheese, please - my favourites are aged white cheddar and jalapeno havarti, but any kind will do.

1. Bacon - preferably thick maple bacon. Mmm, bacon!

Homemade BBQ Burger

Nothing beats a homemade barbequed hamburger, especially when it's topped with old cheddar cheese and maple bacon! *drool* All of the amounts in the recipe are approximations. I don't think I have ever exactly measured any ingredients when making my burgers. Once I have added everything to the ground beef, I stick my nose in and give it a smell. If I like the smell, I form patties, if not, I add spices!

Ingredients
approximately 1 pound ground beef (1 pkg)
1/2 onion, grated
approximately 1 large handful of bread crumbs
1 egg, lightly beaten
2 tbsp Worcestershire sauce
3 garlic cloves, minced
1 tsp parsley
1 tsp Italian seasoning
1 tbsp paprika
1 tbsp cumin
1/4 cup of your favourite barbeque sauce

Instructions
1. Combine all ingredients, excluding bread crumbs and barbeque sauce, in a large bowl. Mix thoroughly. I suggest using your hands, as they seem to be the best tool for ensuring all of the ingredients are evenly dispersed in the meat.

2. Add a bit of the bread crumbs at a time intermittently take a handful of the beef and try forming a patty. You are looking to use enough bread crumbs to hold the patties together, without making them too dry. It's easy to keep adding a bit, but not possible to take it away, so add a bit at a time.

3. Divide the mixture into four equal parts. Create four patties using your hands. I always make a slight indentation (about the size of a quarter) in the middle of each burger. (This ensures that the burgers cook evenly throughout.)

4. Brush the burgers with barbeque sauce.

5. Barbeque the burgers on full-heat for about 10 minutes (flipping half way through).

6. Allow the burgers to sit for a few minutes before serving. Garnish with whatever toppings you like! Check out my Top 10 Hamburger Toppings for inspiration. Enjoy!


TIP: I often make a few batches in advance and freeze them - makes for easy meals and entertaining!

The Worst Thing She Ever Did | Review

The Worst Thing She Ever Did is a great teen novel that follows the story of 16-year-old Sophie Baxter.

In most ways protagonist, Sophie, is a normal teenager who is concerned with school, clothes, girl friends, parents, boys, smoking, drinking, drugs, and sex. However, behind her typical worries, more serious issues inhabit her mind. 

Throughout the book, Sophie tries to return to her former self, but everywhere she goes she sees tragedy. The "event" is not told outright, but in bits and pieces at first, which, I found, detracted slightly from the level of empathy I felt towards Sophie for much of the story.

Readers follow Sophie through a year of transition where she experiences a roller coaster of emotions and panic attacks that she does not understand, all relating to the "event".

I liked the journal format of this story. Some days Sophie has lots to say and others only a few lines. I liked seeing her progress through her grief. While she doesn't always make the best decisions or have the answers, she is moving forward through her emotions.

This is a great read for teenage girls. It has just the right mix of serious and lighthearted content. The voice of the teenage girl is realistic and believable. I would recommend this to teenagers, teachers, and parents.
____________________________________________________

I give this book a rating of 8/10 and here’s why:

Text: Kuipers' text is accessible to teens and adults. She created scenes through her text that, when I closed my eyes, I could clearly imagine.

Dialogue: In a journal-like style, Kuipers' dialogue is sharp and true to life. She understands the thoughts and heightened emotions of teens.

Plot: I saw Sophie change through the course of the story, facing numbness and disconnect from the world around her. It is a year of growing up, learning of the beauty and tragedies of life.

Characters: I found that I was able to slip into the life of Sophie with ease, inhabiting her world as I read. The behavior of Sophie's friends and her mother is absolutely realistic as well.

BBQ Pork Tenderloin

Who knew pork tenderloin was so easy to make?! I have found a new household staple - it's that delicious! Tip: If you're anything like Mike (particular about your bbq), I would suggest using the foil method outlined below. The bbq sauce is rather messy on the grill.

Ingredients
2 pork tenderloins
1 tsp garlic powder
1 tsp fresh ground black pepper
1/2 tsp onion powder
1/2 cup barbeque sauce (I used Tony Roma's Bold and Spicy bbq sauce, but whatever you like works.)
1-2 tbsp oil

Directions
1. Prepare bbq for indirect heat (I turned on only the two outside elements on medium heat).

2. Combine garlic, onion and pepper in a small bowl, then rub all over tenderloins.

3. And EITHER lightly oil grate, place tenderloin on grate and position drip pan under meat OR
place foil on grate, lightly oil and position tenderloin on foil.

4. Cook over indirect heat for 30 minutes, flipping halfway through.

5. Brush tenderloins with barbeque sauce and continue cooking for 15 minutes, flipping once.

6. Remove tenderloins from heat and let sit 5-10 minutes. Letting the meat rest allows the juices in the meat to be soaked up rather than cutting open and having them spill out. Finally, slice and serve!

Super Simple Slow Cooker Pot Roast

This recipe is dedicated to Amanda and Bryan, who are looking for an easy-to-make meal. You may need to purchase a few things you don't already have in the kitchen, but hopefully they'll come in handy another time. The leftover meat is great for sandwiches, burritos and tacos!

Ingredients
2 tablespoons oil (any kind will do)
1  2.5-3.5 pound boneless pot roast (chuck or round types of roast both work)
1 package of dry onion soup mix
1 1/2 cup beef or vegetable broth
2 cloves crushed garlic or 1/2 teaspoon garlic powder
2 tablespoons mustard (any kind)
1 tablespoon worcestershire sauce
2 teaspoons black pepper
1/4 cup flour
3 potatoes (white, red or yukon gold) cut into bite-sized pieces
3 large carrots, chopped OR a small bag of baby carrots
1 large onion (cooking or sweet), cut into thin wedges
1-2 stalks of celery, chopped

Directions
1. (Optional first step) Heat oil on a non-stick frying pan over med-heat. Brown all four sides of the roast. (This adds flavour when the roast is cooking.)

2. Mix flour and pepper; coat meat with flour mixture. (Flour helps to thicken the gravy that forms from the liquid. I mix the pepper into the flour right in the measuring cup to cut down on dishes.)

3. Combine onions, potatoes, celery and carrots in the bottom of the slow cooker. Place meat on top of vegetables.

4. Combine broth, soup mix, garlic, mustard and worcestershire sauce; pour over roast. (Again, I combine these things in the measuring cup when I'm measuring the broth to cut down on dishes.)

5. Cover and cook on low-heat setting for 11-12 hours or on high-heat setting for 5 1/2 - 6 hours.

6. Remove meat from cooker and let it sit for 5-10 mins. (This allows the meat to distribute the moisture within itself rather than spilling out if you cut it straight out of the crock pot.)

Baked Oregano and Feta Chicken Thighs with Quinoa Salad

This chicken has become a staple in my house. It's quick, easy and delicious! If I have the time and patience, I let the feta roast under the broiler for a couple of minutes. Do so only if you're prepared to stay nearby to watch; it burns quickly. Serves 2.

Ingredients
4-6 chicken thighs (boneless and skinless)
juice of a lemon
2 tbsp olive oil
1 tbsp oregano
1 cup quinoa
1 cup water
1 cup chicken or vegetable stock
half a head of broccoli
12-15 grape or cherry tomatoes
1 jalapeno, finely diced
2 thin slices of red onion, finely diced
1 tbsp parsley
as much feta cheese as you like (I used about 1/3 cup)

Instructions
1. Preheat oven to 375 F. Line a baking pan with foil and coat with cooking spray.

2. Spread chicken thighs on greased pan. Cut lemon in half and squeeze juice of one half over the chicken and drizzle with olive oil. Sprinkle oregano over chicken.

3. Put chicken in oven and bake for 34 - 40 minutes. Add some crumbled feta to the top of each piece of chicken for the last 8 minutes of baking.

4. Meanwhile, pour quinoa, water, and broth into a pot. Heat pot on med-high until boiling, then cover the pot and reduce to low, simmering for 12-15 minutes.

5. While chicken and quinoa are cooking, chop up broccoli, tomato, jalapeno, and onion.

6. Add broccoli, tomato, jalapeno, onion, and parsley to a small skillet with approximately 2 tbsp water; cook on med-low heat covered for 5-8 minutes, or until broccoli is slightly cooked but still crisp.

7. Crumble remaining feta in cooked quinoa and stir. Add vegetables to quinoa and stir.

8. Serve quinoa with chicken and enjoy!

Butterscotch Peanut Bars

This is a super easy-to-make no-bake square. While marshmallows are not usually my favourite ingredient, they work nicely in this square. Next time, I will crush the peanuts to ensure peanuty-goodness in every bite!
 
Ingredients
1/2 cup butterscotch chips
1/2 cup peanut butter
1/4 cup salt-free butter
1/2 salted peanuts
1 1/2 miniature marshmallows
1/4 cup milk chocolate chips
2 tsp shortening

Instructions
1. Butter 8 or 9-inch square pan.

2. Melt butterscotch chips, peanut butter, and butter over low heat in a sauce pan, stirring constantly, until smooth (3-5 minutes). Cool 5 minutes.

3. Stir in peanuts. Stir in marshmallows. Pour into greased pan. Cover and refrigerate until set (about 30 minutes).

4. Melt milk chocolate chips and shortening in small sauce pan over low heat, stirring occasionally until melted (1-3 minutes). Drizzle over bars. Cover and refrigerate until chocolate is set (about 30 minutes).

5. Cut into bars. Cover, store refrigerated.



*Recipe found here http://www.landolakes.com/recipe/2535/butterscotch-peanut-bars

Grilled Tilapia with Pineapple Salsa

Pineapple salsa with fresh cilantro and chives from the garden - a great way to kick start your summer! Serves 2.

Ingredients
1/2 cup cubed fresh pineapple
1 tbsp chopped chives
1 tbsp fresh cilantro
3 tsp fresh lime juice, divided
dash cayenne pepper
1 tsp olive oil
2 tilapia fillets
pepper to taste

Instructions
1. In a small bowl, combine the pineapple, chives, cilantro, 1 tsp lime juice, and cayenne. Chill until serving.

2. Combine oil and remaining lime juice; drizzle over fish. Sprinkle with pepper.

3. Moisten a paper towel with cooking oil and lightly coat grill rack. Grill fish over med-heat for 3-4 min on each side or until fish flakes easily with a fork. Serve with salsa.

Pink Lemonade Cupcakes

Light, summery and sweet, these cupcakes are a hit with girls! Makes 21-24 cupcakes.

Ingredients for cupcakes
1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites

Ingredients for two-toned icing
3 cups icing sugar
1 stick unsalted butter (room temp.)
3 tbsp frozen pink lemonade concentrate
red and yellow food colouring
1 large ziplock bag

Instructions for cupcakes
1. Preheat oven to 350 F and grease 24 muffin tins with butter (or use liners, I just didn't happen to have any when I made these).

2. Combine all ingredients in a bowl. Mix on low-speed for 30 seconds then increase the speed to medium for another minute.

3. Divide batter evenly, filling the liners about 2/3 full. When I followed this recipe, it only made 21 cupcakes, perhaps I didn't fill the tins evenly.

4. Bake cupcakes for about 25 minutes, or until a toothpick comes out clean when poked into the middle of a cupcake.

5. Allow cupcakes to cool before frosting.

Instructions for icing
1. Combine butter, sugar, and lemonade in the bowl of a stand mixer or use a hand mixer.

2. Begin mixing on low speed to keep the icing sugar from flying out of the bowl. Gradually increase the speed to medium-high and beat until the frosting is light.

3. Separate frosting evenly into 2 bowls and add food colour. Add a few drops of colour and mix thoroughly. Continue to add food colouring until you are happy with the colours.

4. Here's the tricky part. I didn't have a piping bag for the icing, so I used a ziploc bag. I cut a small corner of the bag off for the icing to come out (start small because you can always cut a larger hole, but you can't go back) and then put the icing in. I scooped all of one colour in first, trying to keep it to one side of the bag, then the other on the other side. Finally, I pushed the icing towards the hole I cut and twisted the open end of the bag in order to give myself something to hold on to while squeezing the bag.

5. Decorate to your heart's content, this is the fun part!


*Recipe credit http://www.ericasweettooth.com/2010/04/pink-lemonade-cupcakes.html

Eggs Benedict

This is one of many reasons why brunch is my favourite meal - eggs benny! Poaching eggs does take a bit of time, but doesn't have to be that hard. Mike was on poaching-duty this time. I'll give you step-by-step instructions. Serves 2.

Ingredients
4 eggs (2 per person)
4 slices of bacon (I used maple bacon, which adds a touch of sweet. Mmm.)
2 english muffins
half a package of hollandaise sauce
a pot of boiling water
4 pieces of saran wrap about 1.5 feet long
a big wooden spoon

Instructions
1. Cook bacon as you usually would, then put a pot full of water over med-high heat until boiling.

2. Meanwhile, put one piece of saran about half way into a mug. Make sure the overhanging sides are even.

3. Crack an egg into the saran and then tightly twist the saran to enclose the egg, ensuring there are no holes where the egg can escape.

4. Tie the egg in saran around the handle of a wooden spoon so that it will hang down into the pot of boiling water without being held. As you can see by the photo below, we cooked two eggs at a time.

5. Lower the wooden spoon into the water once it is boiling until it is resting on the sides of the pot. Poach eggs until the white has cooked through, 3-5 minutes.

6. Remove eggs from the boiling water.

7. Make hollandaise sauce following package directions. I have made it from scratch before, but was feeling lazy this particular day. There's nothing wrong with the odd shortcut in the kitchen.

8. Toast the english muffins then top with bacon first, then the eggs and finally with hollandaise sauce. Delicious!