The latest from our Heart and Soul
Being a mom now, I’ve noticed how dishes that were classic comfort food to me growing up are now classics in my own family. Not really a surprise I guess. If something makes you happy, evokes fond memories and feelings of joy, why wouldn’t you want to share that same happiness with your own kids.
There are many food items that stir these feelings in me but the one I’m thinking about at this moment is Toad in a Hole (egg in a hole). You probably know this. It’s a piece of bread with a hole cut in the center and the bread and egg are fried together. I love over easy eggs and toast together so this dish is heavenly in my mind. But, the plan is to try and eat a little healthier this year and that means a little less bread. 
Then I stumbled upon this idea from Shutterbean on Pinterest. I was looking for something completely different and this healthier version of Toad in a Hole caught my eye so I had to try it.
Yum!
I thought I would miss the bread (I mean we’re talking fried bread) but I think I actually enjoyed the pepper version more than the original. More importantly, my kids enjoyed the pepper version more too. I don't profess to be good in the kitchen, I'm as far away from domestically inclined as anyone can be, so I'm thrilled when I discover something I can cook that my kids love and that is healthy for them. You just have to remember to cut the pepper slices thick enough to hold the egg and stick with the middle areas where the pepper is wider. Don’t worry if some egg leaks out therough the space between the pepper and the pan; it’s miniscule. The recipe said to add pepper to the eggs but I added rosemary instead (not a big black pepper fan).
And those end pieces of the pepper? Just cook those in the pan and serve on the side with a salad. Nothing goes to waste. It also proves to me that sometimes you can improve on a family classic.
One of the things I look forward to during the holidays is that holiday meal. You know, the one with turkey and stuffing and potatoes and squash and cranberries and gravy. Yum, just thinking about it makes me hungry.
In the past we've cooked the big turkey dinner but it always seems like so much work and very stressful, this coming from a non-cook. To avoid spending most of Christmas Day in the kitchen we've tried cooking our big dinner Christmas Eve but we are always just as busy. We've also tried making something else, like ham or steak, but you still need all the extras and somehow Christmas dinner without turkey isn't Christmas dinner in my mind.
So time for something different; this year, and for the past three years, we have had Christmas dinner catered. Now before you jump to conclusions, I'm not talking personal chef in my kitchen preparing things that a wait staff serves us on fine china; not that kind of catering. I'm talking about someone else preparing all the dishes and then all I have to do is just reheat and serve. As it turns out, I'm not the only one looking for an easier Christmas dinner; there are a few places in the city that will prepare your holiday meal so you don't have to.
Our favourite, Summerhill Market, is a fine foods grocery store/catering company. From their website I ordered a full Christmas dinner that included sliced-free range Turkey (white and dark meat), apple sage dressing, turkey gravy, orange cranberry sauce, buttermilk mashed potatoes, maple roasted butternut squash and fresh green beans. I can order as little as 48 hours before I want my meal and I can pick it up Christmas Eve, which is exactly what we will do. We usually order a few extra place servings for the leftovers.
The Summerhill Market is so organized, having us in and out to pick-up our order before the holiday crowd arrives. Everything is prepared and pre-packed in oven-ready containers and it comes all stored neatly in a box, making it easy to transport home.
So come Christmas morning, instead of running around getting turkey and fixings ready, we enjoyed a wonderful Christmas with our kids. I don’t think about dinner until about an hour before we want to eat. Then all I had to do is pop the various items into the oven, following the preparation instructions on each container: oven temperature and time required for re-heating. The only cooking item I have to pull out is a pot to reheat the gravy, leaving my kitchen tidy too.
Within about an hour and a half we were ready to sit down to our full meal.
After dinner clean up is a breeze enabling us to move on to more important things like pumpkin pie and a family board game.
So I may have taken the easy way out, but I think my family appreciates having more time hanging out together then having me hovering in the kitchen getting dinner ready. And since Summerhill Market makes their food fresh, it’s not as if I am skimping on a healthy meal.
Catering Christmas dinner has easily become another family tradition; one that I fully endorse.
Fall is one of my favorite seasons. I love the way the leaves turn the landscape into a brilliant patchwork quilt, the nights turn cooler, and Winter squash, leafy greens and root veggies take center stage on the dinner table.
Pumpkins are much more than a porch decoration. They are one of my favorite Winter squashes. The smaller pie or sugar pumpkins are the ones to buy to make a cheap and easy DIY pumpkin puree. I bought a pie pumpkin that will make 3 to 4 cans worth of puree for the same price as 1 can!
Breakfasts:
- Pumpkin Donuts
- Pumpkin Waffles
- Pecan Pumpkin Butter
- Jack-o-Pumpkin Breakfast Sandwich
- Slow Cooker Pumpkin Coffeecake Oatmeal
- Pumpkin Cream Cheese Stuffed French Toast
- Pumpkin Spice Granola
Drinks:
- Pumpkin Pie Smoothie
- Pumpkin Spice Latte
- Pumpkin Cake Martini
- Light Pumpkin Spice Latte
- Pumpkin Spice Hot White Chocolate
- Pumpkin Spice Syrup
Soups:
- Pumpkin Cauliflower Soup
- Vegan Slow Cooker Pumpkin Chick’n Chowder
- Roasted Pumpkin, Pepper and Pear Soup
- Pumpkin Black Bean Soup
- Pumpkin Apple Soup with Cran Apple Relish
- Coconut Pumpkin Soup
- Pumpkin Soup with Chocolate & Chipotle
- Pumpkin Barley Soup
Stews:
- Pumpkin Tofu Chili
- Pumpkin and White Bean Stew
- Pumpkin Chili
- Fall Stew in a Pumpkin
- Easy Pumpkin, Chickpea and Lemongrass Curry
- Pumpkin Chunks in Garlic Spiced Coconut Cream
- Sri Lankan Chicken & Vegetable Curry
Sandwiches/Pizza:
- The Great Pumpkin Pizza
- BBQ Pumpkin Sandwich
- "Thank You Very Much" Pumpkin Peanut Butter Sandwich
- Roasted Piquillo Pumpkin Seed Sandwich
- Roasted Japanese Pumpkin Sandwich
Main Dishes:
- Pumpkin Polenta
- Stuffed Pumpkins with Grains and Vegan "Chicken"
- Creamy Pumpkin Pasta
- Pumpkin Stuffed Shells
- Pumpkin Pizza Dough
- Pumpkin Cauliflower Wrap
- Pumpkin Risotto
- Turkey and Pumpkin Lasagna
Side Dishes:
- Creamy Pumpkin Roasted Potato Salad
- Pumpkin, Cranberry & Goat Cheese Salad
- Pumpkin Cornbread
- Pumpkin Fritters
- Spiced Pumpkin Biscuits
- Pumpkin-Walnut Focaccia with Gruyère
Desserts:
- Pumpkin Peanut Butter Oatmeal Bars
- Pumpkin Gingerbread
- Pumpkin Pistachio Cannoli (Homemade)
- Pumpkin Chocolate Pudding
- Pumpkin Walnut Chocolate Chip Cake Bars
- Pumpkin Lollipops
- Pumpkin Chocolate Chip Cake
- Pumpkin Crepes
- Pumpkin Cheesecake with Ginger & White Chocolate
Dinner is planned, guests are invited, but what to serve with your meal?
A visit to your local LCBO can be a little overwhelming with the selection of wines available. Hopefully this food and wine pairing chart will make your wine selection easier. This chart contains wines that are found in the LCBO General List. The wines includes in this pairing chart have all been highly rated by Billy Munnelly author of "Billy's Best Bottles, Wines for 2012". This list has a "shelf life of approximately two months before the vintages change so BUY NOW.
Plus all wines listed below are under $20.00 and available on the L.C.B.O General List, making it easy to serve a nice wine or two this holiday season without breaking your budget.
| Food | Wine/Grape | Producer/Year | Region | Price |
| Light fish and meat dishes. Salmon, trout, smoked meats, salads, lightly seasoned stir-fries | Sauvignon Blanc (white) | Coopers Creek “Silver Point” 2010 | New Zealand | $12.95 |
| Dry Riesling (white) | Vineland Estates 2008 | Ontario, Niagara | $13.95 | |
| Sauvignon Blanc (white) | Kato 2009 | New Zealand | $14.95 | |
| Seafood and shellfish | Riesling (white) | Thirty Bench 2010 | Ontario, Niagara | $18.95 |
| Sauvignon Blanc (white) | Santa Rita Reserva 2010 | Chile | $13.95 | |
| Sauvignon Blanc (white) | Trius 2010 VQA | Ontario, Niagara | $13.95 | |
| Light pastas with a seafood or light tomato sauce or creamy sauce or with pesto, gnocchi, risotto, seafood salad. | Blend (white) | Chapoutier “Belleruche” Blanc 2009 | Côtes du Rhone, France | $14.95 |
| Pinot Grigio/Verduzzo (white) | Masi “Masianco” 2010 | Italy | $14.95 | |
| Un-Oaked Chardonnay (white) | Peninsula Ridge “Inox” 2009 | Ontario, Niagara | $11.95 | |
| Rich lobster, shell food dishes, white fish (halibut & turbot), spiced chicken, and pork dishes | Chardonnay (white) | Xanadu “Next Of Kin” 2009 | Australia | $14.95 |
| Chardonnay (white) | McWilliam's “Hanwood” 2009 | Australia | $13.95 | |
| Chardonnay (white) | Louis Latour “Ardeche” 2008 | France | $12.45 | |
| Rich poultry (Turkey, duck, goose, etc.) and pork dishes | Pinot Gris (white) | Yabby Lake “Cooralook” 2008 | Australia | $15.45 |
| Chardonnay/ (white) | J. Lohr “Riverstone” 2009 | California | $18.95 | |
| Cold and cured meats simply grilled chicken, pork and veal. Robustly seasoned and BBQ’d fish dishes. | Pinot Noir(red) | Albert Bichot 2008 | Bourgogne, France | $15.95 |
| Sangiovese (red) | Rocca Delle Macie “Straccali” Chianti 2009 | Italy | $11.45 | |
| Pinot Noir (red) | Cono Sur 2010 | Chile | $10.95 | |
| Most types of meat, beef and especially plainly cooked lamb and homey dishes like Shepherd’s pie and sausages | Merlot (red) | 181 Wine Cellars 2008 | Lodi, California | $16.95 |
| Melbec (red) | Trapiche Reserve 2010 | Argentina | $11.95 | |
| Merlot (red) | Thierry & Guy “Fat Bastard” 2010 | France | $14.95 | |
| Char-grilled steaks, casseroles, spicy meats, vegetarian dishes such as goulash | Cabernet Sauvignon (red) | Carmen “Gran Reserva” 2009 | Chile | $16.95 |
| Carmenère (red) | Lapostolle “Casa” 2010 | Chile | $15.95 | |
| Shiraz (red) | Bodegas Graffigna Reserve 2008 | Argentina | $12.95 | |
| Shiraz (red) | Mitolo “Jester” 2008 | Australia | $21.95 |
Perhaps the most versatile protein available, eggs can be eaten for breakfast, lunch and dinner, made into desserts and even served up as a snack every once in while.
They also happen to be rich in iron, folate and vitamins A. D and E, and even lutein, which is necessary for improving our vision. In short, eggs are awesome and knowing how to make eggs properly will increase your ability to feed them to your family.
How to Make Eggs: Scrambled Eggs
The President of the breakfast table, scrambled eggs are a popular choice for the morning meal.
Tools:
Frying pan, eggs, milk, butter, salt and pepper, small bowl, fork, wooden spoon
Instructions:
Break the eggs into the small bowl. Add 1 tablespoon of milk per egg, a pinch of salt and some fresh ground pepper, and whisk everything together with a fork.
Set the frying pan over medium-high heat and add the butter (a walnut sized knob), allowing it to melt.
Pour the eggs into the pan and move them around with the wooden spoon until they are thick and fluffy and no longer runny.
How to Make Eggs: Over Easy Eggs
A morning favourite, over easy eggs are best when eaten with toast for dipping in the runny yolks.
Tools:
Frying pan, eggs, butter, spatula
Instructions:
Set the frying pan over medium-low heat and add the butter. Once the butter is melted, tip the pan from side to side ensuring the butter covers the entire surface of the pan.
Crack the egg and carefully open the shell, placing the egg in the buttered pan. Do not break the yolk.
Cook the egg until the bottom is solid, but the top is still slightly jiggly. Slide the spatula under the egg and carefully roll it over, again taking care to not break the egg.
Cook the flipped side for a minute or two and then transfer the egg to a plate with the spatula, setting it yolk-side up.
How to Make Eggs: Hard-Boiled
A popular choice for lunch, hard-boiled eggs make an excellent sandwich for the lunch box or addition to a mid-day salad plate.
Tools:
Saucepan, water, eggs
Instructions:
Place the eggs in the pot and cover with cold water.
Set the pot on the stove over high heat, and bring the water to a fierce boil. Cover the pot with a lid, remove the pot from the stove and allow to rest in the hot water for 12 minutes.
Drain the water and cover the cooked eggs with cold water. Allow them to cool completely, and then lightly crack each egg and remove the outer shell.
How to Make Eggs: Soft-Boiled Eggs
The eggs over easy version of a hard-boiled egg, this version is a popular choice for breakfast, especially when accompanied by toast soldiers.
Tools:
Saucepan, water, eggs, spoon.
Instructions:
Fill the pot 2/3 ways full of cold water and bring it to a rolling boil. Lower the heat to minimum and, using a spoon, place the eggs in the water, taking care not to drop them in the pot.
Cover the pot with the lid and set the timer for 4-5 minutes.
When the timer goes off, remove the egg with the same spoon you used to put the egg in the water, and dry off any dripping water.
Using a knife, slice the top of the egg off and eat the insides using a spoon or slices of bread.
How to Make Eggs: Sunny Side Up Eggs
Perhaps the quickest egg to make in the morning; this runny-yolk variation is the most common way to cook eggs in France.
Tools:
Frying pan, eggs, butter, spatula
Instructions:
Set the frying pan over medium-low heat and add the butter. Once the butter is melted, tip the pan from side to side ensuring the butter covers the entire surface of the pan.
Crack the egg and carefully open the shell, placing the egg in the buttered pan. Do not break the yolk.
Cook the egg until the bottom is solid, but the top, near the yolk, is still slightly jiggly.
Transfer the egg to a plate with the spatula and enjoy.
How do you make eggs?
