Food Mamma

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food bloggers of canada conference #fbc2014

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One of the highlights of this year was attending the Food Bloggers of Canada Conference in October. Not wanting to miss another conference, I had registered for this one the day the tickets came on sale. It had been something I was looking forward to for months and it did not disappoint!  It was a great weekend with good food and making connections with some amazing people. So happy I brought a selfie stick with me to capture it all!

I was hoping to do a recap right after getting back but life got in the way. Better late than never!

A huge thank you to Melissa and Ethan for putting on a very successful event. We were spoiled and it was clear how much work you guys had put into making us feel that way.

The Venue
The conference was held at the Four Seasons Hotel right in downtown Vancouver. It was the perfect venue, being close to shopping, great restaurants and the water. Needing to capitalize on the fact that I was without kids and could catch up on sleep, my single room was a treat! 

The Bloggers
It was so great to meet with bloggers whose blogs I have been following and putting faces to twitter handles. Everyone was so friendly! 

It was really impressive to me that veteran bloggers who had highly successful blogs were willing to share their knowledge. No one was afraid of competition, but rather were excited to share their strategies to see more bloggers find success. This is huge! It plays a big role in creating this awesome community that Melissa and Ethan began when starting FBC.

The Sessions
The sessions were so informative. The speakers that participated were full of knowledge and I just absorbed everything they all had to say. It got me thinking of the goals that I have for my blog and what I need to do to achieve them. 

We also got a chance to hear from the dynamic duo of Thug Kitchen, who entertained us at dinner the second night. They were happy to be part of a selfie!

The Swag
The sponsors totally outdid themselves and we were spoiled with all the swag we got to take home. Of course, the spoiling started long before we made it to the conference with knives from Chicago Cutlery and cookware from Nordicware.

The Food
Last but not least, the food! Of course the food at a food bloggers conference was a huge part of the weekend. We were fed very well! The breakfasts, the lunches, the dinners and of course all the snacks, there was definitely no going hungry. Here is a glimpse of some of the delicious food we ate.

avocado, banana and raspberry smoothie for williams-sonoma smoothie week

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After days of turkey leftovers, stuffing and potatoes, Williams-Sonoma’s Smoothie Week comes at the perfect time. We are all out of sorts when school is out and it’s easy to fall out of routine. Smoothies are a great way to ensure that all of us are still getting in our fruits and vegetables.

This smoothie is a new favourite of ours. I love the creaminess that avocados bring to smoothies, not to mention all the fiber and the good fats that it adds. As much as Q likes avocados, he’s always skeptical to have them in his drink.  The taste of the avocado is subtle though and when paired with bananas and raspberries, he had no clue.

Avocado, Banana and Raspberry Smoothie 

1/2 ripe avocado
1 banana
1/2 cup raspberries
milk 

Throw everything into a blender and enjoy!

christmas morning breakfast ideas

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With Christmas only 2 days away, you may be thinking of what to feed the family after the presents have been opened and the stockings have been emptied. Here are some ideas, both sweet and savoury, to fill up hungry bellies.

Egg Boats
Eggs and veggies baked into crusty bread.

Baked French Toast Boat
This make ahead dish is perfect for a relaxing morning.

Cinnamon Buns
These buns are one of Q’s favourites and will have the house smelling oh so good!

Eggs Benedict
With a hollandaise that comes together quickly in the blender, it’s easy to make everyone’s favourite bennies.

Baked Eggs in Potatoes
Eggs and potatoes in every bite, here’s another baked egg dish for everyone to enjoy.

Sour Cream Cake
Cake for breakfast? Yes please! Use your favourite fruit to stud the top of the cake.

accordion potatoes

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In my special delivery from The Little Potato Company, I received a package of cute little fingerling potatoes. I thought these would go great with our Turducken dinner and was the perfect time to try accordion or hasselback potatoes.

I sliced each potato, stopping before I reached the bottom. I then drizzled the potatoes with olive oil and sprinkled some salt and pepper. They cooked for about half an hour on 350 degrees. When they were done, I pulled them out of the oven and drizzled on some more oil and sprinkled them with Parmesan cheese. A handful of green onions provided a nice crunch and contrast and cilantro made the finishing touch.
These were so tasty! They had a nice crisp outside but the centers remained soft and creamy. I’ll definitely be making these again!

spicy fried potato balls (bateta wada)

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I really love getting food in the mail so when The Little Potato Company sent me a few bags of potatoes, I was excited. Using these nuggets to create a dish or two, well the possibilities were endless.

When I saw the little Baby Boomer potatoes, I knew the perfect thing to make! With my mom’s help, we made one of her specialties – fried potato balls with a spicy centre aka bateta wada.
These potato balls were surprisingly easy to make. The potatoes were boiled and peeled and cut in half. Each half was then dipped in chili powder before being pressed back together. The potatoes were then covered in batter before being fried.
These make a delicious appetizer or are perfect for tea time!
Spicy Fried Potato Balls (Bateta Wada)
1 lb little potatoes
2 tsp chili powder
1/2 tsp salt
1 cup gram flour
Water
Oil for frying
Boil and peel the potatoes. Put the chili powder and salt in a plate. Cut each potato in half, dip the cut side in chili powder and put them back together.
In a bowl, add the gram flour and add enough water to make a batter. Cover the potatoes with batter and fry until golden. 

turducken

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Nothing says the holidays like a big turkey dinner with friends and family. This year, thanks to Echelon Foods, our family dinner consisted of the mother of all turkeys, a turducken!

A turducken is a turkey stuffed with a chicken, stuffed with a duck and then stuffed with stuffing. They have one with a chicken and apple stuffing so this non-pork eating girl was happy to finally try one!

Although it was available in some local stores, I was happy to have been able to order the turducken from Costco. Online shopping is the best!

Cooking a turducken can’t get any easier! You take it out of the wrapper and stick it in the oven. It’s already seasoned and tied, all ready to go!

As the turducken cooked, the house was filled with an amazing aroma, getting us hungry by the second. Dinner did not disappoint! It was juicy and tasty and was  a hit with everyone – even the picky eaters! The juices contributed to a fantastic tasting gravy. 

We left the table with full bellies, all of us ready for a nap!

Echelon Foods provided me with a turducken to try. All opinions are my own.

slow cooker cinnamon almonds

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The slow cooker is a wonderful thing. It makes the best tasting chili, tender ribs and the juiciest chicken. When I saw this recipe for cinnamon almonds made in the slow cooker, I was curious. Could it really be used to make sugar and cinnamon coated almonds and actually turn out well? Yes!

Unlike most recipes made in the slow cooker where you can just walk away until it’s done, this recipe requires a little extra attention, but not much. Cooked on high, these almonds are stirred every 20 minutes, to ensure that the nuts don’t get burnt.

These were delicious! They were super easy and super tasty. Put them in a little jar, and they make the perfect homemade gift for the holidays!

Slow Cooker Cinnamon Almonds 
From Crockpot 365

cooking spray
1 1/2 cups sugar
3 tablespoons cinnamon
1/8 teaspoon kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds  

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside 

In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat. 

Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20 minutes. After 2 hours, take the nuts out of the slow cooker and spread them on foil or parchment paper.

candy cane bark and the sweet holiday blog hop

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Today I’m teaming up with some amazing Calgary bloggers for a Sweet Holiday Blog Hop. We are all sharing something sweet for the holiday season.

This has been shared before but this candy cane bark is definitely worth mentioning again. The two layers of chocolate topped with crushed candy canes is always a hit. It’s super easy to make and is definitely a fan favourite. Click here for the recipe.

Are you ready for some more tasty treats? Follow along on our blog hop! Simply click on each of the links below and check out everyone’s delicious creations. Have fun and pin away!

Bakers Beans (Orange Gingerbread Cookies)
Because I Like Chocolate (Vegan Nanaimo Bars)
Dinner with Julie (Sticky Toffee Pudding)
Dish N The Kitchen (Salted Pistachio Sablés)
Heather’s Eats (Butter Tarts)
Merry About Town (Nutella, Pretzel and Cranberry No-Bake Cookies)
Miss Foodie’s Gourmet Adventures (Hazelnut Shortbread)
Scrumptiously Fit Food (Spicy Mexican Hot Chocolate Cookies)

christmas crack

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Last year, one of the favourites found in my Christmas baking boxes was Christmas Crack. I was intrigued when I saw it on Julie’s blog and once I made it, I knew I was in trouble. Who knew that crackers with butter, sugar and chocolate could make something so amazing….and addictive!

I did a little holiday baking today for neighbours and friends and whipped up a batch of these. If you have a little self control and don’t eat them all, these are perfect for gifting.

For step by step instructions with pictures, check out Dinner with Julie.

Christmas Crack
From Dinner with Julie 

1 1/2 sleeves salted saltine crackers
1 1/4 cups butter
1 1/4 cups packed brown sugar
1 1/2 cups chocolate chips  

Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together.  

In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps. 

Place in the oven and bake for 8 to 10 minutes, until deep golden.  

Remove from the oven, let cool for a few minutes and then scatter chocolate chips overtop while the caramel is still hot. Let sit for a few minutes, then spread with a knife until smooth. 

Cool completely before breaking into pieces.