prep day

Today I'm prepping a surprise 40th birthday party so by 6 am this morning the house wafted reducing balsamic, grilling beef tenderloin on the barbie in the backyard, fragrant chopped herbs for everything from stuffed mushrooms to smoked salmon crostini and heady roasting garlic.

With the Olympic coverage on while I cook, beautiful saucer flakes outside the window and pots of tea, it's a great Saturday!

Fabulous Stuffed Mushrooms - remove stems from small mushrooms and wipe clean, place on a parchment or foil lined baking sheet underside up, mix 2 parts boursin (a French herb & garlic cream cheese) and 1 part hand crumbled regular ritz crackers (the smaller the mushrooms, the smaller the pieces need to be). Spoon mixture into caps, mounding slightly.

Bake at 375 degrees F for 10 - 20 minutes or until mushrooms are tender and some of their moisture has baked off - timing depends on size of mushroom cap - mini really are the best!

Happy Eats!

Supper

Tonight is the opening of the Vancouver Olympics!!! And it's snowing where I live, so want to light a fire, turn on the TV, eat something yummy and watch the ceremonies.

Think it'll be spaghetti bolognese - but made up with ground chicken (which I have in the fridge) and lots of oregano - loooove oregano in tomato sauces.

Caesar salad and garlic bread sound oh, so '70's, but my tastebuds are already being activated.

I'll post the sauce after I've put it together - sauces morph every time one makes them!

Edamame

Try something new tonight - edamame or soybeans as a veggie side dish that's nutritious and delicious.

Find them in the frozen health food section or veggie section - in the pod or loose.

Steam or boil individual beans just until tender, sprinkle with flake salt and either butter or lemon zest.

For the podded edamame (ed - ah - MAH - me), steam or boil until tender and serve warm or chilled with flake salt. A funky Japanese appetizer that's relatively inexpensive, can always be on hand, quick to prepare and great for us!

They look like a cross between a green pea and lima beans, but the texture is slightly firmer with no "mushy" centre. Most people will initially think they're eating peas and enjoy them!

Give them a try!

Swiss Steak

It's back to winter on this part of the planet, so time to simmer something tasty on the stove. I grew up with this "swiss steak" and still love the aroma that wafts through the house with hardly any work on the cook's part!

1 - 2 lb. round or flat iron steak - or other similar
1 can beef broth
1 large can tomatoes - any type - undrained
1 cup chopped or sliced onion
4 peeled garlic gloves
salt, freshly ground pepper & sprinkling of tarragon

Combine all ingredients in heavy casserole and let sit at room temp for 30 minutes.
Braise at 325 degrees F. for 1-1/2 - 2 hours - meat should be fork tender.
Serve over noodles or rice. Mmmmmmm!

Snowy Tuesday in ONTARIO, Canada

First day of blogging to you!  Looking foward to chatting with the followers at 'QuigleysOnline.com'.  It's a snowy day in Ontario.  If you have to be inside it's a GREAT time to cook!

Talk Soon, Kim