Tag Archives: recipe

Shopping Around The World

We’re both helping mom today.  Oh right……this is Shopping Around the World with our grand host Bacon of Piglove.                                                                   

SHOKO…..BLACK
KALI…..ORANGE

We all decided to make Balsamic Potatoes for our recipe of the month.  It’s summery cause you should use new potatoes and right out of the garden…..could anything be fresher.  Now I feel like a proud momma cause I tended these taters and the reason mom and dad are eating taters and not  dirt is cause of moi.                                                                          I inspected them Shoko and you did a fine job for a nip head. MOL

Oh my…I’m blurry today….not a good sign.  C’mon Shoko let’s get mom moving on the recipe.  Think she’s getting blurry too. MOL                                                                         

SHOKO…..BLACK

Alright, here is the recipe for Balsamic New Potatoes my friends.  I really thought mom was going to marinate a balsam tree in vinegar….who knew they actually do this in the store….well paint my whiskers white and call me Santa!

Roasted Balsamic New Potatoes

Ingredients

3 tbsp olive oil….Terra olive oil 500ml…$4.98
1 1/2 tsp dried thyme….garden
1 tsp. dried rosemary leaves, crushed…garden
1/8 tsp. nutmeg………Club House, 43 grams, $1.94
4 cloves garlic, finely chopped……Fresh Colossal Garlic, $0.99 each.
2 lb. new red potatoes
3 tbsp Balsamic Vinegar……Unico. 500 ml…..$3.28
1/4 tsp. salt…cupboard
1/8 tsp. pepper…cupboard                                                             Now pay attention to the steps as they’re important.

STEPS

Preheat oven to 375F

In a 1 cup measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic.

Cur potatoes in half. spread on non-stick 15x10x1 inch pan.  Drizzle with olive oil mixture; toss to coat.

Bake 30 to 35 minutes or until potatoes are golden and slightly crispy.  Drizzle with balsamic vinegar, toss to coat.  Bake 5 minutes longer.  Sprinkle with salt and pepper.

Let’s have the picture mom took Shoko.  Um…looks like she never took a picture.  What?  So what are we suppose to do now?  I got it…let’s show what they should look like.                                                                          These are beautiful potatoes.  They look scrumptious.

Should we tell our friends what happened to mom’s Roasted Balsamic New Potatoes, Kali.  I’m embarrassed Shoko.  Heck Kali we didn’t do it…we’re not to blame this time.

Well, mom and dad ate the potatoes and really liked them….honest!  Mom thought they could be cooked a bit longer so put the potatoes in the oven for 20 minutes after supper.  She even set the timer.  However she never started the timer.  Ding dong….da witch is alive and cooking. MOL                                                                                   To make a long story short…..mom decided to check the potatoes cause the timer never went off.  Well this was an hour later and the poor potatoes didn’t look like potatoes anymore.  They were a charcoal mess.  Mom wasted the potatoes I worked so hard to keep moist and happy!  This is our sad tale of mom on a blurry recipe day.

Kali let’s go and have our Fancy Feast.  It’ll taste pretty good after mom’s fiasco.                                                                           Are you brave enough to try this recipe?

 

 

 

 

Shopping Around The World…March Edition

This month Phenny from Easy Blog  is offering Shopping Around The World for Bacon of Piglove blog.  Aside from putting down the prices we are suppose to make up a delicious sweet and tasty dessert.                                                                       

We decided to do one of our more challenging pies with our friends. We are not a dessert family unless we buy it. Then look out we can gobble down sweets like your average turkey.  Our pie is Key Lime Pie and it is delicious.

All items purchased at The Real Canadian Superstore.

You will need a graham cracker pie crust.

A 9 inch graham cracker pie crust is $3.48                                                                                

A box of Key Lime Pudding

A 25 gram box  $3.97                                                                               

Two eggs

a dozen large eggs $2.25 so 2 eggs will be $0.40                                                                

Can of Whipping Cream…light  hehe

225 grams $3.52                                                                                 

There….you are armed and dangerous.  I’m just supervising mom to see how she messes up. MOL

INSTRUCTIONS:

1/ First we take the pie shell and brush the two egg whites that have been whisked together on the inside of the crust.   Then put the crust into a preheated oven at 350F for five minutes

.

2/  Take the Key Lime pudding and mix according to the recipe.  You will be using your left over yolks here.  Follow the recipe on the package of pudding.  After making the pudding wait for a few minutes to see if it is thickening.

3/  Meanwhile your pie crust is ready and you should cool it off while your pudding is thickening.

4/  Pour your key lime pudding into the graham cracker pie crust when both are cool.                                                                                
5/ Refrigerate the pie and filling for 2 hours.                                                                     Ta Da…done.  Enjoy!

A nice decoration on the Key Lime Pie is a sprig of nip or a small duck that quacks out the virtues of sweets.

May your pie not have a fur coat but
if it does braid the fur and chow down.                                                                       

 

Shopping Around the World In February/Friday Fill-In

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Hi my friends.  Mom and dad decided to work on this Shopping Around the World together.  This seems ridiculous to me cause mom and dad’s priorities are different.

aashokochef

This Shopping Around the World is being hosted by Two Spoiled Cats.  This is a blog hop so when you have finished your SAW, click on Two Spoiled Cats.

The dish is supposed to be a meatless dish.  Dad is a meat eater like us so this idea took him off guard.  Dad and I chattered about the lack of meat, then dad bravely decided he could live through one meal without meat.

They made up their own dish called Feta Cheese and Spinach Pastry.  Sounds good doesn’t it?  They thought so and went about gathering ingredients.

You will need:

a frozen packet of chopped spinach…300 grams $1.98… aannspinach

feta cheese….Ziggy’s is the best….400 grams….$5.50aafetacheese

Greek spice……adds that greek touch.  Jar is $5.60aagreekspice

Fresh Mushrooms…you know what a fresh mushroom looks like…quit jivin’ me.   You do to!!    Seven fresh mushrooms $1.66

Red Pepper….. $2.86

garlic…..$0.33

Phyllo Pastry….. $3.30                                                                          aaphyllo-pastry-sheets

The egg mixture is for pouring inside the tart before cooking.

2 eggs

120 ml milk

Typical mom, she had beet greens in the freezer so used them…about 1 and a half cups plus the frozen spinach.  You must wring out the spinach and remove all juice that you possibly can remove.  That’s a whopping load of spinach. She put the spinach and beet greens in a bowl.  Mom chopped up the red pepper in small pieces….about half the red pepper.  She sautéed the red pepper by itself and then dumped it in the mixture.  Mom chopped up about 6 medium mushrooms in slices and sautéed those, adding them to the mixture.  Meanwhile dad is playing angry birds and winning.  Good going dad!                                                                 chefshokOk, what’s next mom?  Dad, mom says it’s up to you to help.  My lack of thumbs will be a problem but I’ll supervise.

Did someone mention feta cheese and greek spice? Time for…..

aachefkaliOmpa!! MOL  This is fun.

To recap after so rudely being interrupted:  We’ve taken the ingredients and sautéed the mushrooms and red pepper and now add the chopped feta cheese to the mixture.  We put in about 3/4 of a cup.  “The more feta the beda.” mew, mew, MOL   I break me up, *pounds counter*.  Get over yourself Shoko and get on with the recipe! 

We have our mixture together, even the red peppers and mushrooms.  Now it’s time to haul out the phyllo pastrySeeing as it was frozen, it is best thawed out in the fridge.  This pastry does not take kindly to being dried out.  When you bring the phyllo pastry out have a glass of water and a brush for the pastry and keep it moist.  When it starts to dry it breaks off.  We decided to use about 4 sheets of pastry for um…pastry thingee and 1 cup of filling.   

Meanwhile mix together 2 eggs and 120 ml. of milk, salt and pepper.  Our tarts were humongous so we split the egg mixture into the 3 pastries we had.  Wrap the pastry so extra pastry is  sticking up so it can fan out a bit.  Then cook the pastries for 40 to 50 minutes.                                                                      aafetaspinach-pie1 Voila!!  One huge pastry.

The taste test….Mmmm…they both agree, the pastry looks unappetizing, …maybe if they were smaller….  The taste is beyond compare, just delicious.  A slice of the feta and spinach pastry gives you a serving of vegetables.

aaamomdad1Cooking and eating done, mom and dad braved the cold and ventured out.


Now we have for your reading pleasure Ellen of 15 and Meowing blog and Annie of McGuffy’s Reader’s FRIDAY Fill-Ins.                                                                    ellen_cat_badge_2-1-300x300

Mom is magenta
Shoko is black
Kali is orange

HERE ARE THE STATEMENTS THAT WE WILL FILL-IN.

1. I wish… PEASANT BLOUSES… would come back in style.  THEY HID THAT EXTRA BIT OF TUMMY.  OHHH, I AGREE MOM BUT IT WOULD BE A DRESS FOR ME.                                                                    aapeasantblouse2. I always have…A MOUSE… in my purse ( or wallet for men)…WELL OK, IT’S UNDER MY PILLOW IN MY BASKET.

3. I think that AM DESTINED TO REDEFINE THE FANTABULOUS BEAUTY KNOWN AS CAT.

4. COW KITTY….. is a pet peeve of mine.

                                                                                                    ckmouse

There you have it anipals of Blogville.  Our Fill-Ins for this week.

May the Bird of Paradise teach you yoga.

diewinter

 

 

Shopping Around the World and a Recipe/Friday Fill Ins

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Piglove and Fozziemum are having Shopping Around The World today.  Thank you ladies for another intriguing idea.

Well, cwap I say.  This month’s Shopping Around the World snuck up on us.  We are just getting used to playing with some new toys and wham, Phenny’s mom reminded us it’s Shopping Around the World time.  Son of a paper tiger!  So here we sit….unprepared as mom and dad have eaten most of their turkey dinner and fixin’s.  Shall we tell you that Cow Kitty ran away with all mom and dad’s food or the Elf on the Shelf buried our food under a snow bank.   No, none of this happened.                                                              aackkcrzmSo this recipe does not involve Christmas dinner but an appetizer for any time.  This is homemade Cocktail Sauce for those special occasions when you’re serving shellfish.                                                                            aashokochefYou will need ketchup, lemon juice and horseradish.                                                                      aaseafood-cocktailKetchup..French’s 750 ml….$3.99 (Our ketchup is still Heinz so it’s old…they don’t make Heinz ketchup up here in Canada anymore.)

Real Lemon… Lemon Juice….. 150 ml. $1.50

Woodman’s Horseradish…..250 ml……$3.99

You will use just a bit of each.  Most peeps have these items on hand,

INSTRUCTIONS:

Put 3 tbsp of ketchup  into a small dish,  Add 1 tbsp and 1 tsp of horseradish and 1 tsp of lemon juice.  Stir and taste.  If, you want more zip in your sauce add a small amount of horseradish and taste.  Grab a prawn and dress it up with some cocktail sauce.

aacsdoneEnjoy.

 

Fryday’s  Funny and Friendly Fill-Ins

Ellen of 15 and Meowing and Annie of McGuffy’s Reader have made up these four fill-ins for us.  Thank you ladies.

1.The highlight of my Christmas was…..NEED YOU ASK?  IT WAS DA BIRD FROM EINSTEIN.                                                              aadabird2 .My New Year’s resolution is …..TO REFRAIN FROM TRYING TO BITE KALI’S BUTT.  MOM’S RIGHT IT’S KINDA RUDE, EVEN IF KALI ISN’T LISTENING TO ME AND SHE DOES WHEN I TRY AND BITE HER BITE BUT THEN SHE FINKS ON ME.

                                                                                  aakscropsmGet away from me, you, you butt biter!


3.This year, 2016,…..HAS BEEN A VERY HARD YEAR FOR BLOGVILLE.  WE HAVE LOST SEVERAL BELOVED FRIENDS.  WE WILL BE HAPPY TO SEE THE END OF 2016.
                                                           candle 

4 Next year, 2017,…..I’M PREDICTING A HAPPIER YEAR IN BLOGVILLE AND MANY A STROLL IN OUR STROLLER.

aagirlssaveonWE HELPED MOM CHOOSE THE BEST DELI MEAT.  ROAST CHICKEN FOR US AND BLACK FOREST HAM FOR MOM AND DAD.

SHOKO…..BLACK

KALI…..ORANGE 

May you go to heaven for the climate and hell for the company.

sistersinarmswinter

Shopping Around the World

Piglove and Fozziemum  are hosting Shopping Around the World and the recipe this month is a dish mom is known for.  So it’s time for me to don my Chef’s cap and get mom to assist me.                                                                chefshok
I’m dressed to attack our special dish.

Mom is known for her Split Pea Soup. No, she’s not French-Canadian but she loves this cold weather soup.

INGREDIENTS for Day 1,

1 smoked pork hock…..$11.25 for a big smoked pork hock.  Size does matter.  The bigger and meatier the smoked pork hock, the tastier the pea soup.  You’ll need 8 cups of water also.

DIRECTIONS for day 1

Alright, grab your crock pot and utensils.  Our crock pot has a 10 cup capacity with room to spare.  Two of me could comfortably sit in the crock pot.  Although mom doesn’t want me to show you, something about furry soup.  Anyway, fill the crock pot with 8 cups of water and throw your smoked pork hock in the pot.  .  The first thing you want to do is cook your smoked pork hock.   A pork hock is very fatty with  pockets of  meat.  You want to cook the crock out of the smoked pork hock.  Turn the crock pot on low for 12 hours.  The meat should be falling apart when ready.  Put the whole hock in a bowl to cool.  Put the broth in a separate bowl to cool.  You will leave the broth overnight in the fridge so the fat rises to the surface and solidifies..  Mom leaves the bowl with the smoked pork hock overnight too as she’s seen enough of it for the day.

DAY 2

Today you will finish making your soup and can have it for supper.

INGREDIENTS:

1 onion……$0.69
1 and 1/4 cups dried split peas….$0.75
1 cup dried whole peas……$0.70
1/4 cup green lentils……$.35
few celery leaves
2 russet or old potatoes…..$1.50

DIRECTIONS:
Pull that bowl of broth out of the fridge and skim off most of the fat on top. The fat has solidified so it is easy to remove. Keep some of the fat as it has a lot of flavour.  The broth is like jelly.  Put the broth in the cleaned crock pot. Turn the crock pot on to low. As the broth warms it will liquefy.

Chop the onion small for soups. Throw in your onions, celery leaves,

split peas, whole peas and lentils. Add some salt and pepper to taste. Check crock pot and stir occasionally throughout the day.                                                                         aaapeabeforeYou will see in the soup there is green onion that needed to be used and celery slices that also needed to be used.  Celery is delicious in the soup and the green onion just added a wee bit more flavor.                                                             aaafacekaliHow about some Silvervine Shoko?  The soup would have quite the kick. Sounds ghastly Kali. The Silvervine would be ruined by the pea soup. We’re best to have the Silvervine straight up.

 

After the crock pot has simmered for about 5 hours add the 2 cut up potatoes.  The potatoes should be cut to slightly bigger than mouth sized as they break up in the soup.

Next, get your cooked smoked pork hock out of the fridge and peel all the fat off the meat and rip the meat into small pieces or the size of meat you want.  There is a lot of wasted fat in with the meat.  Once you’ve pulled the meat apart, throw the meat into your soup.  I add some thyme for flavour, about 1/2 teaspoon.  This is not necessary.  Let the soup cook for another 2 hours to soften the potatoes.

You are finished making your soup.    We freeze some of the Split Pea Soup.  However, we don’t freeze the potatoes in the soup as they go mushy.                                                                         aaapeasoup1Your finished recipe.  Unfortunately mom and dad got all excited and ate a bowl before taking the picture so it looks like a herd of buffalo were slopping up the soup. MOL  They went back for more so it must be good.

May your sandwich holla at your Pea Soup, “Lettuce get together some thyme.”

 

 

 

Shopping Around the World

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Here it is just about the end of October and time for another Shopping Around the World.  Bacon of Piglove started Shopping Around the World so we will loop back to him.  Mom said I could help with this edition of SATW.  So I’m here to explain what mom has accomplished.

First she went shopping with dad.  I had to stay home because I would have sung, in a high pitched voice, all the way to Superstore, run and hid in Superstore and then sung, in a high pitched voice, all the way home.  Mom thought we all should be spared this thrill.

Mom decided to make Stuffed Mushrooms as her appetizer for this SATW so I won’t tell you everything else she bought.  She tends to get very creative ideas at the grocery store and insists on trying new items..  Meanwhile dad has disowned her and walked away as she’s talking to no one in particular how delicious this food would be.  Sorry, getting off the subject here.

Here are the ingredients purchased from The Real Canadian Superstore:

1 Red Pepper…….$1.90……  used 1/3rd of pepper

Italian Seasoning…140 grams bottle…….  $5.49……used 1 tablespoon

Mushrooms…………….20……$5.20….used all of them

Philadelphia Creamed Cheese..80z bar…..$4.37………used it all

Green Onions…………………………$0.77….used 1 onion

Shredded Parmesan Cheese……140 grams…..$5.98…..used 1 tablespoon

Bread Crumbs……$2.40 for 24 oz…….used 3 tablespoons

This recipe mom says is fairly easy.  The ingredients are not cheap but a treat occasionally.

To start off….wash your mushrooms.  We have 20 big mushrooms.  Remove the stems and set them aside for another dish.  Warm your parmesan cheese….woops, I mean warm your creamed cheese to room temperature.  Use a medium sized bowl for the ingredients.  Put parmesan cheese, 1 finely chopped green onion and 1/3rd finely chopped red pepper into a bowl.

Make those onion and red peppers small then you won’t have to precook them.

Now, into this mess add a tablespoon of Shredded Parmesan Cheese and depending how thick the mess is, add breadcrumbs.  Mom added a tablespoon of butter and found it too runny so added 2 tablespoon of herbed bread crumbs.  Add your Italian Seasoning…..a tablespoon of the Italian Seasoning.  Your mess should be thick, like I mean real thick so it sticks to the spoon and you have to scrape the mixture off the spoon to get it in the mushroom.  A big glob is the technical term.

Now fill those mushroom caps.

These wee guys are all ready to go into the oven at 400F for 15 minutes or until heated all the way through.

Done!!  These caps are delicious and a real treat.

Bony Pet Eats!