Now is the time to start thinking about root and cold crop vegetables; they are the main staple of Atlantic Canadian diets and include the tried and true potatoes, turnip, carrots, parsnips, squash, cauliflower, onions, beets, and cabbage. Even the humble potato and cabbage are world renown in a variety of cuisines – say the word ‘cabbage roll’ or ‘fries’ to any nationality and they will most likely be familiar with this type of food. I’m rooting for veggies since they are great to store for winter use and have numerous cuisine options. Here is one recipe that was made at the request of my youngest son….since there was ‘nothing to eat’ in the house!
This is the best soup ever Mom!
This soup was made on request from my youngest son with simple yet delicious and readily available local ingredients.
Serving Size: Note this recipe is for two normal people servings or one 19 year old! So double or triple for your crew.
- 3 mushrooms sliced
- 1 medium onion diced
- 1 tbsp olive oil
- 1 cup carrots cut into small cubes
- 1 potato cut into small cubes
- 1 vegetable bouillon cube
- 1 tsp minced garlic
- salt to taste (I prefer people to do this at the table, as I don’t like much salt)
Saute mushrooms/onions/oil until browned (very important to brown the mushrooms/onions as they add to the flavour) about 5 minutes
Then add small cubes of carrots and one small potato. Stir briefly to lightly coat the potatoes added. Then add one vegetable bouillon cube, 1 tsp minced garlic and enough water to cover the vegetables, more or less depending on how much liquid you like in your soup. Then boil for about 5-10 minutes until vegetables are soft. Serve.
Tracey Allen is a professional writer, author, marketer and speaker with her own consulting firm T Allen Consulting www.traceyallenconsulting.com She is the author of The Sustainable Table – Take Back Your Plate (blog at www.simplifyandsave.ca ) Building a Passive Solar House, and Do it Yourself Press Releases. Her next two books are expected to be released this year; Gluten-free Lunches and Snacks: Quick, Easy and Frugal and The Sustainable Business: 5 R’s to Boost Business Profits.
Hard to believe, but it’s officially September! And even harder to believe, this year I will be sending three kids off to school full time. If you’re a parent, your first thoughts were “Wow, that’s a lot of kids” “Wow, imagine the freedom” and “Wow, that’s a lot of lunches to pack“. Yes. Yes, it is.
I rarely buy packaged snacks for my kids. They are generally not good for their health, our grocery budget or the environment. Instead we buy things in bulk and package them up in reusable containers, and I bake healthy – or healthier – treats for them to take to school. That way I know exactly what they’re eating, while at the same time teaching them to be eco-conscious and saving a lot of money. (more…)
This week on Pathways To Life, I’m sharing a few of our family’s favourite recipes. They’re simple family favourites, and both have strong emotional ties for me.
The first one is for my whole wheat pizza dough. I make it in the bread machine since it takes almost zero effort, but you can easily make it the traditional way. I love making pizza with the kids. It’s a fun activity that brings all the family into the kitchen, and I so love having all the kids participating in making something together. It’s just one of those things that gives me the Mommy-Warm-And-Fuzzies. Not to mention that it’s easy to make it nutritious and the kids love it. You can’t miss with kids and pizza; it just makes dinner time fun.
The other is a classic; hot cocoa. Most people associate it with winter, but I love it any afternoon. My eldest and I got into the habit of having it every Wednesday afternoon while watching The Voice together, and I think that’s a memory I’ll have for a long, long time. He’s now an expert at making it, and takes pride in making it for his little brother too. There’s something soothing about wrapping your hands around a warm mug… it makes for a lovely, calming break in the afternoon.
Everyone has their food-associated memories from childhood, and I realize now that I’ll remember these warm and yummy family times as a mother as well. And it’s just as delicious from this perspective.
You may know the fabulous Rebecca from her blog A Little Bit of Momsense or from Twitter. She recently added a new site to her network, A Little Bit of Foodsense and I’m happy to be one of her launch team contributors. We’ll be writing about easy recipes you can make for your family (that your kids will eat!), as well as kitchen tips, gadgets and more.
One of my first posts is for an amazing whole wheat carrot loaf you can make in your bread machine. It’s delicious, the kids love it, it’s high in fibre and best of all you just throw everything in the bread machine and it makes itself! What’s not to love? I’ve included photos and even the nutritional info (only about 200 calories for a really big slice), so check it out!
And if there’s any food, nutrition or kitchen topics you’d like to see covered, be sure to let me know. With four kids and a love of from-scratch and whole foods based cooking, I have a lot of great recipes and tips to share!
My whole wheat vegetable lasagna is not only delicious, but high in fibre and protein. One slice (one eighth of a pan) packs a hunger-busting 9 grams of fibre and almost 16 grams of protein to keep you feeling satiated and full. Best of all, it’s both nutritious and delicious, and the kids love it. I often add a layer of sliced zucchini or eggplant to bulk it up even more. The sneaky addition of pureed beans goes unnoticed in the cheese filling… don’t tell the kids!
Nutritional info is based on using 1% cottage cheese in the filling.
Whole Wheat Vegetable Lasagna
9 whole wheat lasagna noodles, cooked to package directions
4 cups tomato sauce (approximate)
2 500ml containers of cottage cheese or ricotta cheese
2 packages frozen chopped spinach, thawed and drained
1 can white canellini beans, well pureed
3 cups part skim mozzarella cheese, grated
In a medium bowl, beat eggs. Add cottage or ricotta cheese, pureed beans, spinach and 1 cup mozzarella and mix well. In a 13×9″ lasagna pan, add enough tomato sauce to cover bottom of pan. Layer three lasagna noodles, followed by half the cheese mixture. Repeat layers, adding sliced zucchini or eggplant in between if desired. Top with remaining lasagna noodles, remaining sauce and remaining 2 cups of mozzarella. Cover with foil and bake at 350F 1 hour or according to lasagna noodle directions, removing foil for last 15 minutes of baking. Broil lightly if desired.
Nutritional Info (per one 1/8)
Thanks to lots of carrots and cinnamon these muffins are full of vitamins and antioxidants, and they feature the “get better quick” healing properties of honey and ginger. I use all whole wheat flour for the preschool and under crew; you may want to cut it with a bit of white if that pleases your palate.
Carrot and Ginger Muffins
1-1/2 cups whole wheat flour
1 cup quick-cooking rolled oats
1 tbsp baking powder
1/2 tsp baking soda
2 tbsp cinnamon
1/4 tsp salt
1 cup milk
1/4 cup vegetable oil
1/2 cup apple sauce
1 tsp vanilla
1/4 cup honey
2 tsp fresh ginger (I use jarred minced ginger)
1 1/2 cups finely grated carrot
Combine dry ingredients; mix well. In a separate bowl, combine remaining ingredients reserving carrots. Mix well and add to dry ingredients combining until just incorporated. Add grated carrot, stirring until mixed through. Bake at 350F 12-16 minutes until cooked through.