Wednesday, October 28, 2009

Week 5 Cooking Group

We've been so out if it here. There's been teething babies, sick kids, and family shtuff! We've also been able to have one of my very cool sisters come and visit this week. Shout out to Andrea! So I was relieved when I checked out the Foodie Blog and saw she has been delayed too, with life. Because that's what we are in, the thick of it :)

So here's the recipe. It's from the book First Meals by Annabel Karmel. And guess what, it was a hit! Finally!

Zucchini & Tomato Frittata

2 tbsp Vegetable Oil
1 Onion, chopped
1 1/4 cup Zucchini, thinly sliced
salt and pepper, to taste
2 Tomatoes, peeled, seeded, and chopped
4 Eggs
1 tbsp Milk
2 tbsp freshly grated Parmesan

1. Heat the oil in a 9 1/2in nonstick skillet. Add the onion and zucchini, season lightly, and cook for about 15 minutes. Add the tomatoes and continue to cook for 3-4 minutes.
2. Beat the eggs with the milk and pepper and pour over the vegetables. Cook over medium heat for about 5 minutes, or until the eggs are set underneath. Preheat the broiler to high.
3. Sprinkle the Parmesan over the frittata and cook briefly in the broiler until golden (if necessary, wrap the pan handle with foil to prevent burning). Cut into wedges and serve hot or cold.

You can make different Variations of this recipe. I had some mushrooms on hand, and my kids LOVE mushrooms. Get creative! It's fun and oh so yummy!


Shawn: Like, "we can have this again"
Me: Love, "I could have this all the time!"
Emily: Love, "this is yum!"
Julia: Love, there was nothing left on her plate and she asked for seconds. Good sign!
Becca: Love, but we all know she is pretty easy to please.


See you next week!

Wednesday, October 21, 2009

Our Children's Education

I attended our school council last night and our Principal informed us that education in Alberta will be receiving major cuts next year. Please take action and contact your local MLA. Go to

Tuesday, October 13, 2009

Week 4 Cooking Group

Spaghetti Squash with Tomatoes and Herbs


  • 1 Medium Spaghetti squash
  • 2 Cloves Garlic, minced
  • 2 teaspoons Olive Oil
  • 1 Can Diced Tomatoes, drained
  • 1 Tablespoon Chopped Fresh Basil
  • 1/8 teaspoon Dried Oregano
  • 2-3 Tablespoons Grated Parmesan Cheese (or Romano Cheese if you prefer)

  1. Prepare and cook squash, by baking, microwave or boiling.
  2. Sauté the minced garlic in the 2 teaspoons Olive Oil until it's softened and fragrant.
  3. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 - 15 minutes.
  4. Spoon the garlic tomatoe mixture on top of squash strands.
  5. Top with grated parmesan or romano cheese.

Serves 4-6

Shawn, Yuck -Me"You ate it all?!" Shawn-"I knew it was good for me! Anything that tastes bad is good for me"
Me, Yuck
Miss Em, Yuck "this would taste great if it was real spaghetti and you got rid of the squash!"
Juju, N/A (she fell asleep after a long day of tantrums)
Becca, Love


Conclusion this recipe is appropriate for a one year old. If I make it again, use real pasta, blend squash, toss pasta with squash and top with tomato mixture!

Side note, hoping next week I pick a winner of a recipe. Usually I have better luck with my family then this.

Oh and we did try a new recipe today that was a huge hit in the house. It's for pumpkin chocolate chip bread.


Here's the link! CuisineNie: Pumpkin-chocolate chip bread Enjoy! We sure did!


Week 3 Cooking Group

Stuffed Eggplant *2nd recipe at the bottom of the post (two recipes in one, those are my favorite!)


Okay this wasn't a big hit with everyone, I think it was the rice mix I picked. But I have to say I loved it and I'm happy we tried something new.


1 box of Zatara's Dirty Rice Mix
2 Eggplants
Olive Oil
1-2 Tomatoes, chopped
1 cup Cook Chicken, chopped
1 cup shredded cheese

Follow directions on Rice Mix. Take Eggplants and wash and cut them in half. Place on a cookie sheet covered with aluminum foil. Lightly brush Olive Oil on the skin of the Eggplant. Cook at 350 for 10min. While the eggplants are cooking add chopped tomato and chicken to the rice mixture. When eggplants are done scoop out flesh and chop. Add chopped eggplant to the rice mixture. Stuff mixture into eggplants, top with shredded cheese and bake for another 20min.

Shawn, Like
Me, Love
Emily, Yuck "the rice is too spicy"
Juju, Yuck, (because Emily said Yuck.)
Becca, Love

Next time I'll use the Black Bean Rice mix. It's less spicy. I know it will be better liked that way. By the way we had leftover over filling. So I made *Enchiladas the following night with the mixture. That was a huge hit.

*Eggplant Enchiladas

Use Mix from above Recipe
6 Large White Flour Tortillas
2 cups Salsa (We had some homemade salsa we had just canned, but use your families favorite)
1 cup shredded cheese

Preheat oven to 350. Fill shells with mixture. Roll and place in lightly greased baking dish. When done filling tortillas, pour 2 cups salsa over them. Top with shredded cheese. Place in oven and bake for 20 minutes or until cheese has completely melted. You can serve this with guacamole and sour cream. Enjoy.

Shawn, Like
Me, Like
Miss Em, Like "just a little spicy"
Juju, Like
Becca, Love, there was nothing left!

Sunday, October 4, 2009

Week 2 Cooking Group

Okay, we had a hit, and I didn't even follow a recipe. I made it up. Sorry this is late too. I couldn't find the camera.

Veggie Black Bean Sauce Stir Fry

Veggie Stir Fry with Black Bean Sauce

1 cup carrots, sliced
1 cup celery, sliced
1 cup sliced mushrooms
1 red pepper thinly sliced
1 pkg fresh egg noodles
1 tsp sesame oil
1 tbsp teriyaki sauce
2 tsp black bean sauce

Follow instructions on noodles. Set aside. Prepare your veggies. Add sesame oil to pan and heat. Add carrots and celery. Cook for a few minutes till soft, add mushrooms and peppers. Cook till veggies are desired tenderness. Add teriyaki sauce and black bean sauce. Cook for a few more minutes and serve veggies over noodles.

Shawn - Like
Me - Love
Miss Em - Like "Mom I would have this again!"
Juju - Like, no real comment
Becca - Love

We had another stir fry later in the week. I used Mung Beans that we had sprouted and the kids LOVED it! So with this recipe you can add any veggies you want.