On Sat LVR's Jr Girls basketball team played in Trail at the playoffs. They won their first game earning them a spot against Grand Forks. Oh what a game that was! Our girls played their hearts out and were defeated, but we were very proud of their efforts.
Go Bombers! Go Rieka!
I just had to share this blurry one...they were so fast!
....or I was too slow?!
Rieka's in their somewhere...
Don't mess with Rieka! She knows how to block!
Chocolate Muffins (submitted by Antonia)
4 eggs
200 ml oil
400 ml milk
400 g flour
230 g sugar
50g cacao
2 pkg(9 g each) vanilla sugar
18 g baking powder
Aprox 2 c choc chips
Mix all dry ingredients (except choc chips)
Mix all liquid ingredients
Add dry ingredients to liquid ingredients
Mix together
Add choc chips and mix
Pour into muffin tins and bake 350 F (170 c) for 20 min
Cabbage Rolls
Recipe courtesy of Emeril Lagasse
Total Time:
3 hr 15 min
Prep:
25 min
Cook:
2 hr 50 min
Yield:about 1 dozen
Level:Intermediate
Ingredients
Sauce:
2 teaspoons butter
1 cup chopped yellow onions
1 teaspoon minced garlic
1 (28-ounce) can chopped tomatoes and their juices
3/4 to 1 cup cream
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 head cabbage, cored and scalded in hot water until soft and easy to separate
2 teaspoons unsalted butter
1 cup chopped yellow onions
2 teaspoons chopped garlic
1/2 pound ground beef
1/2 pound ground pork
1 cup cooked long-grain white rice
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
Sauce:
Preheat the oven to 350 degrees F.
To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cream and simmer, stirring occasionally, for 5 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning to taste.
Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.
To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from the heat and let cool slightly.
Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, rice, Essence, salt, pepper, egg, and cooked onions. Mix well with a heavy wooden spoon or your hands.
One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with the sauce spooned over the top.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy of Emeril Lagasse, 2002
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Noodle Salad
1 Tbsp vegetable oil
½ lb(s) shitake mushroom caps, sliced
1 Tbsp ginger, minced
1 clove garlic, minced
1 carrot, julienned
2 cup sugar snap peas, blanched and thinly sliced on a bias
1 bunch garlic chives (or green onion), cut into 1 inch pieces on a bias
Vinaigrette
¾ lb(s) soba noodles (any thin noodle will work - I used Somen noodles)
1 nori sheet, cut into 1 inch pieces, for garnish
2 Tbsp sesame seeds, for garnish
salt
pepper
Vinaigrette
½ cup seasoned rice wine vinegar
¼ cup soy sauce
1 Tbsp ginger, minced
2 tsp sesame oil
¼ cup vegetable oil
Noodle Salad
1. In a large sauté pan heat vegetable oil over medium heat.
2. Add shitake mushrooms and sauté.
3. Season with salt and cook for 7-10 minutes.
4. Add ginger and garlic, sauté.
5. Add carrots, sugar snap peas and garlic chives, stir.
6. Season with salt and pepper, sauté for 2-3 minutes.
7. Add 3 tablespoons of Vinaigrette then remove pan from heat.
8. Boil soba noodles, following package directions, until cooked through.
9. Lay noodles on a tray and spoon remaining Vinaigrette over.
10. Allow noodles to absorb Vinaigrette for 5 minutes.
11. In a bowl, toss vegetables and soba noodles together.
12. Place Nori Crusted Salmon on Soba Noodle Salad, garnish with nori pieces and sesame seeds.
Vinaigrette
1. In a bowl add seasoned rice wine vinegar, soy sauce, ginger and sesame oil.
2. Slowly add vegetable oil, incorporate well with a whisk.
VEGGIE MISO UDON SOUP
Inspired by Souper Bowl and No Whey No Cow
Serves 6-8
First, steam the chopped broccoli and carrots so they are just tender. Once done, set aside for use later.
In a large soup pot, bring the water along with all the broth ingredients, excluding the miso paste, to a boil. Once boiling, turn to a simmer and once it stops boiling, add in the miso paste. Whisk well to incorporate.
Now, add in the udon noodles and allow to cook for about 5 minutes, or until they have separated. Add in the cubed tofu and stir gently to combine
Serve in a giant normal-person, reasonable-sized soup bowl and add in the spinach, steamed broccoli, and carrots. Allow a few minutes for the spinach to wilt and then eat up!
Ingredients
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 tablespoon paprika
Salt and freshly ground black pepper
1 pound lean ground beef
1 pound ground pork
1 can beer
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 qt stewed tomatoes, with juice
1 can pork and beans
1 cup frozen corn
1 tbsp brown sugar
1/4 cup molasses
Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, oregano, and paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a spoon. Once beef is broken up and beginning to brown, add the pork. Break up with spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the stewed tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper.
Garlic Scape Pesto
1 1/2 to 2 tablespoons freshly squeezed lime juice, adjusted to taste
1/4 pound roughly chopped scapes; about what fits into a one-cup liquid measuring cup if no scale is handy
1/4 cup olive oil
salt to taste, if necessary (rarely necessary if cheese is used)
optional: 1 cup (or less) freshly grated aged asiago cheese or other sharp Italian cheese, about 2 oz. OR 1/4 cup walnuts OR a handful of fresh herb leaves, such as parsley, cilantro, basil, or lemon thyme OR a blander green, such as spinach.
Blend until desired consistency
Nut-free harvest granola ingredients:
4 cups rolled oats
1/2 cup quinoa, uncooked
3/4 cup raw, unsalted pumpkin seeds
3/4 cup raw unsalted sunflower seeds
3/4 cup dried, sweetened cranberries
1/3 cup + 2 Tablespoons pure maple syrup
1/3 cup coconut oil or veg oil
1/4 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt
directions:
Preheat oven to 325 degrees and spray a rimmed baking sheet with non stick spray.In a small sauce pan, bring maple syrup, brown sugar, coconut oil and cinnamon to a boil over medium high heat. Once mixture is boiling, remove it from heat. Allow mixture to cool slightlyIn a large bowl pour oats, quinoa, pumpkin seeds, sunflower seeds and cranberries and toss to combine. Pour maple syrup mixture over oat mixture and toss to coat well. Spread granola mixture evenly onto prepared baking sheet.Bake for 22-25 minutes or until granola is golden brown. Allow mixture to cool completely and store in an airtight container.
These are the oats that I use.
First week of retiring .... Only decision is what to do, what to do?....it's a tough life...lol...
This arrived on my doorstep...yay!
Weekends are all about the girls cooking. Gotta' love it!
Speckknoedel (bread dumpling)
Yuna's turn... Okonomiyaki...
Family secret recipe for these potatoes.
These are Yuna's pictures of our Kelowna shopping
Christina Lake sunset
Skiing at Whitewater
Yuna's first time skiing...and with Rieke's help she made her first run after her lesson (and denies pushing Yuna off the chairlift....lol..)
Walk around Lakeside Park
CBC tower that Antonia and Brent hiked up to!
....and if you look close enough you can see the flagpole!
This ones for you Svenja!
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