Food | Travel | Family | Life
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Thanks for all your support!
~F.
We love Halloween around here! The costumes, the decor and of course the chocolate, what’s not to love about this fun time of year. From sprinkles to paper straws and even eyeballs, there are lots of in-expensive things on the market to get you in the Halloween spirit. Here are some easy things to get ready for Halloween.
Halloween Rice Krispie Treats
Rice Krispie Squares is a classic treat and super easy to make. Follow the directions on the box and take it to another level for Halloween. Drizzle melted chocolate on the prepared squares and then throw on some sprinkles, candy corn, eyeballs, pumpkins, pretzels….anything really.
Marshamallow Pops
I love patterned paper straws and there are so many orange and black options available. Just stick one into a marshmallow, dip in melted chocolate and then dip into a dish of sprinkles. These are always a hit and can be prepared in minutes.
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Just when I thought my kids couldn’t love Edo Japan even more, they introduce their Noodlefull Bowls! These bowls are filled with skinny noodles (the best kind), loaded with vegetables like broccoli, carrots and snow peas and served with either chicken or beef. Of course they are topped with Edo’s delicious teriyaki sauce to make it perfect.
We loved the noodles, especially Z who ate them by the handful, enjoying every bite.
Noodlefull Bowls are only available until November 7 so don’t delay in trying them. Want to win a gift card so you can enjoy a bowlfull yourself? Enter below!
Contest closes on Sunday, October 16 at 11:59pm MST and is open to residents of Canada. A winner will be chosen at random
and will have 48 hours to reply back. Good luck!
Hope you all had a wonderful Thanksgiving! We had a great weekend with a delicious meal enjoyed with family. Luckily I had help with dinner prep from Q, who happily helped with making dessert.
We have had the kids in the kitchen from an early age. From measuring out flour or rolling out dough, there is always something for them to do to get them involved. We learned early on that if they have a hand in making a meal, they are more likely to eat it.
I was excited to be invited, along with Q, to the Canada Beef cooking event in partnership with Canadian Living. This was an interactive session, “Cook With Us”, that allowed us to learn from the folks at the Beef Centre, and arm the kids with basic skills to be confident in the kitchen.
The event took place at the Canadian Beef Centre of Excellence where we were invited to cook with several other families. Each family worked as a team to create one course for a meal to be enjoyed by all at the end of the evening. Of course beef took centre stage and the meal included meatloaf, sliders, stew, a stirfry and a roast.
Q and I were tasked with making mozzarella-stuffed mini meatloaves. We were joined virtually by Publisher Sandra Martin from Canadian Living who helped us prepare the dish. I have to admit, I’ve never made meatloaf. Maybe because I’ve always had this perception that meatloaf is dry. Well, this sure did change my mind! The meat was super moist and the flavours were fantastic. This recipe was a hit, especially with Q who made me promise that we would make it again at home. We did, and it tasted amazing the second time around as well.
The October issue of Canadian Living has a dedicated feature on families cooking together along with some great beef recipes. You can find the recipe for the mini meatloaves here.
Thanks to Canada Beef and Canadian Living for a fun evening!
One of our favourite vegetables is butternut squash. It is one of those things that need very little to enjoy. A drizzle of olive oil and some salt and pepper, and roasted in a 350 degree oven, you have yourself something pretty fantastic.
With Thanksgiving just a couple of days away, this is definitely something to add to your menu. It’s easy and the sage brown butter sauce elevates this simple dish into something amazing. The dish is complete with a sprinkling of roasted pecans.
This sauce….it is something else. Butter and sage pulled together with a splash of cream – something so simple but so luscious. It is one of those sauces that you will make you want to lick the plate. Don’t say I didn’t warn you!
Roasted Butternut Squash with Sage Brown Butter Sauce
1 medium butternut squash
1/4 cup unsalted butter
10 sage leaves
2 TB whipping cream
1/4 cup pecans, roasted
salt
pepper
Peel the butternut squash. Cut in half and scoop out the seeds. Cut into slices and place on a baking sheet. Drizzle some olive oil over the squash and add salt and pepper. Roast in a 350 degree oven for approximately half an hour.
In a small pan, on medium heat, melt the butter. Add the sage and let the butter brown. Stir in the cream and mix until smooth. Season with salt.
Arrange the roasted squash on a plate. Drizzle with sauce and pecans.
The Rocky Mountain Wine & Food Festival is happening in Calgary next week. This is a great event that features wine, beer and spirits from all over the world as well as tasty food from more than 45 local restaurants.
Taking place at the Stampede Park BMO Centre, this is always a fun event. Visit with chefs, winemakers and brewmasters and discover your favourite eats and libations. The event takes place on Friday,
October 14, 5 – 10 p.m, Saturday, October 15, 12 – 4 p.m. and Saturday,
October 15, 6 – 10 p.m. Tickets are available online at
www.rockymountainwine.com. Sampling coupons are required for sampling and are available for purchase onsite.
Want to go? Win a pair of entry tickets to the afternoon tasting session on Saturday, October 15 from 12-4pm. The winner must be 18 years or older to win. Click here and enter to win on my Facebook page. Good luck!
Pasta is always a go-to for anyone wanting a quick and filling meal. Barilla has found a way to get pasta done even quicker! With their new Pronto line, there is no waiting for water to boil or no need to drain the water. For someone like me who has no patience, this is a very great feature.
Basically, you cover the pasta with cold water and cook it on high heat until the water is absorbed, around 10 minutes. I was actually quite surprised at how perfect the pasta cooked.
I tried out Pronto and made this quick Panang Chicken Penne. The chicken and sauce cooked while the pasta boiled and dinner was ready in no time.
Want to try Barilla Pronto for yourself? See the ways to enter below for
a chance to win a prize pack with one box each of macaroni, spaghetti,
rotini and penne. Contest closes on Friday, October 7th at 11:59pm MST
and is open to residents of Canada. A winner will be chosen at random
and will have 48 hours to reply back. Good luck!
Panang Chicken Penne
1 box Barilla Pronto Penne
1/4 cup zucchini, chopped
1 onion, sliced
1 small red pepper, chopped
2 TB panang curry paste
2 chicken breasts, cubed
1 cup + 1/2 cup coconut milk
1/2 cup water
1 tsp sugar
Cook the penne according to package directions.
Heat oil in a pan and stir-fry the curry paste with the vegetables. Add 1 cup of coconut milk and the chicken and let cook. Add the remaining coconut milk, water and sugar and heat until boiling. Add the cooked pasta and stir until the pasta is coated with the sauce. Enjoy!
We have been trying to use up the zucchini from the garden before the cold sets in. We have roasted them, grilled them and of course put them in loaves. Here is another way to use up that zucchini – pakora! I’m pretty sure Q ate most of these. He doesn’t like onions but these were so tasty, the fact that they were in there didn’t bother him at all.
These golden balls are easy to fry up and filled with deliciousness. The addition of baking powder makes them a little puffy. The pakora make a great appetizer or snack and are even tastier when dipped in tamarind chutney.
Zucchini Pakora
2 cups gram flour (chickpea flour)
1 small onion, sliced
1 cup zucchini, grated
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1 1/2 tsp crushed ginger
1 1/2 tsp crushed garlic
1 small egg
1/2 cup water
1/2 tsp baking powder
Combine the flour with the spices, egg and vegetables. Slowly add the water mixing until it forms a batter. Add the baking powder and mix well. Drop by spoonfuls into hot oil until golden. Enjoy with tamarind chutney.
There are a lot of things happening this coming weekend in Calgary. So many great events, can’t wait!
YYC Pizza Week (#yycpizzaweek)
This is the third year for YYC Pizza Week which runs from September 23 – October 2. With almost 50 destinations participating, this event raises money for not one, but two charities in the city – Calgary Meals on Wheels and 100 Men Calgary. Grab a friend and feel good about all the delicious pizza options. Check out the website for more info.
Calgary Home + Design Show (#CHDS16)
The Calgary Home + Design Show runs from September 22 – 25 at the BMO Centre. Calgary’s top chefs will be on hand for some cooking demos on the Trail Appliances Cooking Stage. Chefs Neil McCue of Whitehall, Paul Rogalski of Rouge and Duncan Ly from Foreign Concept will be a treat for all the local foodies. And of course, I can’t wait to check out all the great ideas to beautify and decorate my house. Be sure to check out Cory Christopher, who showed me how to make this beautiful terrarium! Buy your tickets online and save $3. Visit calgaryhomeanddesignshow.com for more info.
7th Annual Food for Thought event (#FoodForThought)
On September 25, REAP Business Association is hosting one of Calgary’s favourite food events. This event boasts 22 sampling stations and emphasizes how local food and sustainable practices make a difference. I love that this is a family-friendly event so even my little foodie can enjoy it! Click here for more information and to purchase tickets.
On a recent trip to Vegas, while waiting for our flight back, I enjoyed some broccoli and cheddar soup. It had been a long time since I had that type of soup and I thoroughly enjoyed every bite. I have stayed away from making too many cheesy things since it can’t be enjoyed by all of us but lately there are some great lactose-free cheese options. Since broccoli is one of the vegetables that my kids will actually eat, I thought this was something I really wanted to try at home.
I made this soup last month and it was a keeper. The cheesy broth with chunks of broccoli was tasty and comforting. This paired deliciously with the homemade cheddar crackers – there’s no such thing as too much cheese, right? This will definitely be keeping us warm during those cold days of Fall and Winter.
I’m happy to be participating in the Canadian Food Creatives Autumn Soup Collaboration. Thanks so much to Diana for hosting! Check out all the fabulous recipes and see this recipe below.
Roasted Chicken Minestrone Soup by My Kitchen Love
Lighter Potato Leek Soup by Fuchsia Freezer
Roasted Red Pepper and Tomato Soup by 365 Days of Easy Recipes
Cream of Spinach Soup by I Say Nomato
Miso Noodle Soup by The Refreshanista
Chipotle Sweet Potato Soup with Polenta Croutons by Flavour and Savour
Creamy Carrot Orange Soup with Cashews by Making Healthy Choices
Roasted Butternut Squash Ginger Pear Soup by She Loves Biscotti
Broccoli and Cheddar Soup
Oil or butter
1 small onion, chopped
1/4 cup flour
2 cups milk
2 cups broth
1 small broccoli, chopped
2 1/2 cups Cheddar cheese
salt
pepper
In a pot, heat some oil and saute the onion until translucent. Add some more oil or butter and cook the flour. Whisk the milk into the flour, then the broth, stirring constantly to make sure there are no lumps. Let the broth mixture cook for ten minutes. Add the broccoli and cook until the florets until tender. Stir in the cheese and season with salt and pepper. Serve with crackers or bread.