Party in the Park! FREE fun for your Family this Saturday! Details inside.

Party in the Park 

Come and join Winnifred Stewart Association at Winnifred Stewart Park to celebrate summer! 

There will be hot dogs and refreshments served by FAT FRANKS, lots of games, face painting, and the ABCRC will be there with some activities and give aways! 

When: Saturday August 16th 

Time: 12pm-3pm 

Where: 12815 116 Aven (Winnifred Stewart Park) 

Cost: FREE

There is not catch all you need to do is RSVP by Friday to 

Tracy @ TraceyK@wsaf.ca or 780.453.6707

Food Truck Friday - The Crooked Fork AUG 8th! Details inside!

So guess what guys? 

Food Truck Friday is coming up again at my work 

this Friday August 8th! 

Who's coming this time? The Crooked Fork and their food is delish! 

Come feast on ravioli, duck burgers, traditional poutine or some of their other equally awesome options (see all menu details below) 

Where - 11130-131st, FREE parking, tables and chairs will be set up too! 

When - Friday August 8th 11:00 am-1:00 pm 

CASH & DEBIT ONLY 

See you there! 

Food Truck Friday - La Poutine July 11th

So the awesome thing about my work, is that we have some pretty amazing people organizing kick ass events! Case and point! 

>>>>> FOOD TRUCK FRIDAY <<<<<

Tomorrow La Poutine will be at my work with their Food Truck filling our bellies with delicious scrumptious Poutine. 
What are the details? 
Check them out... 
Where: 11130 - 131street
When: 11am - 1 pm
What: Traditional, Italian, Supreme & Vegan Poutine. 

Come and check it out! Bring your appetite and of course money 
(La Poutine accepts CASH & DEBIT ONLY) 

See you there! ;) 

Save 25% on Taste of Edmonton tickets - info in post.

We love going to the Taste of Edmonton and we love to save money so when we found out that we could save 25% on tickets we jumped on it! 

From now until July 16th @5:59pm you can buy 40 tickets for $40!! 

So how do you do this?? There are 2 ways: 

1. Purchase your tickets online here

2. Go downtown to Tix on the Square @ Sir Winston Churchil Square 9930 - 102ave. 

At 6pm on July 16th the tickets will go up to regular price, so hurry and buy your tickets now!! 

Double stuffed potatoes - make ahead summer meals- yummy and freezer worthy

I am always looking for meal prep ideas to use during the week. Both Kris and I  don't make it home until 5:30/6:00 some days,  so a full meal prep with 2 little kids doesn't always work out for us. Another common theme- we all want our food to be tasty, kid friendly, and healthy.... 

Double stuffed potatoes are a side dish that can be made a healthy or unhealthy as you want.  You start from the basics and then you add from there. 

What you will need:

• Baking sheet
• Tin foil to cover baking sheet
• 10 Potatoes (what ever ones you prefer baked, but the bigger the better...) 
• 2 1/2 shredded cheese
• 1/2 cup of Sour Cream 
• 1 Tbsp of Butter
• Salt to taste
• Pepper to taste 
• Mixing bowl to mix the potato mixture
• Knife to cut baked potatoes
• Spoon to scoop out baked potato/mix potato mixture/spoon back into potato 
• Freezer bags if you are making these for another day. 

Directions:

Preheat your oven to 425 degrees 

Cover cookie sheet with tin foil 

Wash potatoes, leave skin on or leave then "naked" as some would say (Carter thought it was funny that I said naked potatoes..ha ha ha..kids)

Pierce the potatoes in various places with a fork. 

Place potatoes on cookie sheet and put in the oven for at least 1 hr. 

***Every persons oven is different. Potatoes will need at least an hour but they may need longer. When an hour is up, you can check them by seeing if a tooth pick or a fork pierces into the potatoes easily. If it does not put it in the oven for another 20 minutes. Repeat until the potatoes are able to be pierced. Sometimes the bigger the potato the longer it takes***

Shred cheese while waiting

Once potatoes are finished baking you will need to work fast, and yes the potatoes are hot. 

Put on an oven mitt and hold the hot potato in the hand with the mitt on. 

Cut the potato in half and scoop the baked inside of the potato into a mixing bowl. 

Leave a little bit of potato on the sides to act as a form for the potatoes 

Once all potato filling has been scooped out mix it with 1 1/2 cup of cheese, 1/2 cup of sour cream, and Tbsp of butter.  Mix in with potatoes. 

**If you feel that this is too much or too little ingredients add or take away as you see fit**

Once mixture is fully mixed scoop back into the potato shells 

Sprinkle remaining 1 cup of shredded cheese on top of the potatoes

If you are planning on eating these right away- pop them in the oven just long enough for the cheese to melt.

If you are planning to freeze these - put them on the same sheet that they were on originally cover with plastic wrap and place them in the freezer so that they can "flash freeze".

Once they have frozen a little bit divide them into freezer bags. 

I put 2 to a bag, which works out to a nice amount for lunch and also for planning for dinner. 

Extra toppings - You can be creative with other ingredients to put into the potato mixture. 

Sauté some chopped onions 

Fry up some bacon and cut up into small pieces

Add a Tbsp spoon of cream cheese 

Try a mixture of cheese- mozzarella? Parmesan? 

One thing to consider.. green onion tastes great on a potato but it does not taste great after being frozen. Fresh is always best with green onion. 

My mouth is watering writing this....mmmmmmmmmm.....

P.S.  

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Turkey and zucchini meatballs with greek yogurt dipping sauce

Last summer I decided to sign up for a Momstown membership. 

One of the perks of the membership is a year subscription to Today's Parent which has some pretty awesome recipes. One of those recipes being the Turkey and zucchini meat balls with a greek yogurt base dipping sauce. The recipe that I made has some adaptations but you can find the recipe that inspired me here.

Ingredients

Turkey & zucchini meatballs 

1tbsp of butter

1 cup chopped onion

1 tsp chopped garlic

1 lb ground turkey

1 1/2 cups shredded zucchini

1/4 tsp bbq sauce/vinegar

1/4 tsp salt 

Greek yogurt dipping sauce

1/2 cup plain greek yogurt

1 tsp lemon juice

1/4 tsp lemon zest

1/4 tsp of mince garlic 

pinch of sugar

pinch of salt

Instructions

Combine all ingredients for greek yogurt dipping sauce, mix, and let sit in a fridge until ready to serve. 

Preheat oven to 425 F

Grease rimmed baking sheet

Heat butter in a frying ban

Add onions and sauté until onions are lightly browned

Add garlic and sauté for 1 minute

Remove from heat and put onion/garlic mix into bowl 

Add turkey and grated zucchini into bowl and hand mix

Add in bbq/vinegar mix and salt

Form into golf ball size balls on prepared pan

Bake for 18 minutes or until cooked through

Once taken out of the oven plate and serve with yogurt dipping sauce and enjoy. Mmmmmmmmm

This is a dish that is easy to make, healthy, and it is absolutely delicious. 
Want to make these ahead for another time?? Meatballs freeze GREAT. 
(Just make the dipping sauce fresh ;) )  ~Enjoy~

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Blueberry Sour Cream Coffee Cake

I left the recipe picking for the extended family birthday party for Carter & Sophie up to Kris, and I am actually pretty darn impressed with his recipe choice. 

The Blueberry Sour Cream Coffee Cake was taken from all recipes and it is a great recipe to serve to a large group of people. The best thing about all recipes is that you can change the serving sizes to increase or decrease. 

Ingredients

1 cup of softened butter

2 cups of whitened sugar

2 eggs

1 cup of sour cream

1 tsp of vanilla extract

1 5/8 cups of all purpose flour

1 tsp baking powder

1/4 tsp salt 

1 cup of blueberries

1/2 cup of brown sugar

1 tsp ground cinnamon

1/2 cup of chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. 

Beat in the eggs one at a time, then stir in the sour cream and vanilla. 

Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into the prepared pan. 

In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. 

Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.

 

Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Hints & after thoughts.

• If you do not have a bundt pan, a loaf pan works just as well. We upped the recipe to serve 30 people and I used a 9 inch bundt pan and a loaf pan
• You need to make sure that the nut & sugar mixture is mixed in good, as it will burn
• There is absolutely nothing healthy about this coffee cake but it is SO good. 

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Cauliflower Pizza - Healthy, delicious, and the kids LOVED it.

Tonight for dinner we tried a Cauliflower pizza crust, and it was awesome. In our house we eat a lot of cauliflower but Carter does not like to eat it without dip... He does however love pizza, so I figured I at least had a 50% fighting chance of this meal being a success.

The recipe is basic and easy

Ingredients

1 large head of Cauliflower

1 1/2 cup of cheese (I used cheddar) 

1 egg (you can add in another one if you want, but 1 is good enough) 

Oregano (your preference on amount) 

Dash of salt & pepper 

Oil to grease pan

Directions 

Preheat oven to 450 degrees 

Using a grater, grate the cauliflower. If you decide to use a food processor make sure it's not pureed. 

Put all grated cauliflower into a microwaveable bowl and microwave for 7 minutes.  

I do not use water as I find the cauliflower retains enough moisture from when it gets washed. 

Once the cauliflower is done in the microwave mix in egg, cheese, and spices.

Grease pan (I use a little bit of coconut oil) 

Spread mixed ingredients in a pan evenly.  I use a 9 inch pie plate but it is just a preference. 

Put in the oven to cook for 12-15 minutes. This is where you will need to watch because there is a fine line between this browning a bit and burning. 

Once out of the oven make your pizza. Be creative- use whatever strikes your fancy. Tonight we used some chicken and cheese, but the possibilities are endless.  My all time favourite - goat cheese, sautéed onions and  cranberries. I know it sounds weird, but it is honestly to die for. 

**I only had cheddar cheese in the house so I had to use that. The pizza was way too greasy. I will stick with a different cheese next time. Also while there was a hint of cauliflower taste is wasn't overpowering. From prep time to on the table this was a 45 minute meal.**

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A quick Shepherds Pie - Easy & tasty.

There are so many variations of shepherds pie but this is one that I love to make for my family. 
It is a tasty dish that is quick and healthy. Isn't super expensive to make, and also freezes great. 

What you will need
Potatoes 
Cheddar cheese
Ground beef or turkey
Mixed vegetables- I used a green & yellow bean medley and some cauliflower cut into small pieces
Green onion - enough to garnish top
Salt & Pepper to taste
Garlic powder or fresh garlic (optional) 
Casserole dish- size depends on how much you want to make. 

Directions
Pre-heat oven to 350 
Boil potatoes until they can be mashed. 
Cook meat through- add in garlic, salt & pepper to taste. 

While potatoes and meat are cooking shred enough cheese to mix in with mashed potatoes and also to sprinkle on top. 

When meat is cooked mix in vegetables and spread in caserole dish
Mash potatoes with cheddar cheese and spread over meat/vegetable mixture
Sprinkle top with cheese and garnish with some green onion

Cook covered in oven for 30 minutes and serve hot.


What do you like to put into your Shepherds Pie?? 

A quick no bake cheese cake for a last minute dessert - don't even bother figuring out the calories in this...

Last night we went to Kris's parents for dinner and Kris (the brains behind some of the AWESOME recipes that I will share with you) made a no bake cheese cake.

Now Kris has a love for all things cooking and no things baking - which works well for us because I rock at baking and love Love LOVE to bake. 

( I am totally that person organizing the work baking exchange as early as possible) 

However, last night Kris definitely impressed. 

Armed with a store bought pre made graham crust he gathered the rest of the ingredients for the filling. (You can make your own graham crust, my fav is from the Hillbilly Housewife)

• 2 bricks of plain cream cheese - room temp
• 1 tub of Cool Whip
• 1/2 cup of icing sugar

Fold (not whip or stir) the ingredients together until all 3 ingredients are mixed well 

Pour filling into graham crust and refrigerate until its time for dessert 

(The filling is good for 2-3 cheese cakes) 

We used cherry pie filling as a topping and YUMM! 

There are so many options for adding more flavour to this recipe- try adding lemon juice for something a little more tart or chocolate sauce for something more sweet! 

This is definitely something for the quick and easy section of your recipe box! 

Lazy Perogy Casserole - Make it, eat it, LOVE IT!

Do you have one meal that is your unhealthy vice? One of my favourites is lazy perogies!

There are so many great things about this casserole:

• It's a quick easy recipe 
• Can be made ahead of time & freezes great as a make ahead meal
• Isn't super expensive to make, which makes it a GREAT potluck dish and for large groups of people because it is very filling
• One of my favourite meals to bring on a camping trip. (We bring it frozen and put it in our cooler. We usually eat it the second night we are camping, it serves as a great ice pack for the time its in the cooler as well. 

What you will need:
 9 x 13 in (22 x 33 cm) Lasagna Pan
9 Lasagna Noodles
3-4 cups Hot Mashed Potatoes
1 cup Shredded Cheddar Cheese
1 cup Chopped Onions
1/4 tsp. Onion Power (can be omitted)
500mL 1% Cottage Cheese
1 Egg
1 cup Butter
1/4 tsp salt
1/4 tsp pepper
1 onion chopped
Sour Cream
Bacon Bits

Instructions:

1. Pre heat oven to 350 degres F 
2. Make a pot of mashed potatoes - enough for 3-4 cups
3. Add 1 cup of shredded cheddar cheese, a pinch of onion powder (if you want) and 1/2 tsp of pepper to the mashed potatoes and mix. 
4. Cook noodles in a large pot. 
5. Line Lasagna pan with 3 noodles 
6. In a medium size bowl mix cottage cheese, egg, a pinch of onion powder (optional) together and spoon the mix the mixture over the noodles.
7. Add another layer of 3 noodles
8. Spread all of the cheddar cheese potatoes evenly over the noodles
9. Add another layer of noodles
10. Melt butter in a frying pan and saute onions until they are clear and soft. Pour over noodles. 
11. Cover and bake for about 30 minutes. 
12. Once out of the oven let stand for about 10 minutes before cutting 

Serve with sour cream and bacon bits.
Makes 8 large servings

I would love to hear what you think of the recipe!
~Happy Lazy Perogy eating~
Christine

Cinnamon Raisin Bagels - Make these at home

One thing thing I love to do with my son Carter is to bake with him. 
Both of my kids love bagels so much that given the option between a doughnut at Tim's or a bagel the bagel wins! 
This recipe is easy, the ingredients are simple and it is easy to modify this recipe should you want to make a gluten free option (or any other option for that matter) 

The ingredients you will need:

• 1 1/2 cups of warm water
• 1 tbsp brown sugar
• 1 tbsp dry active yeast (this is equivalent to one small package) 
• 1 tablespoon coconut oil 
• 1 tsp salt *optional 
• 4 - 5 cups whole wheat flour. I use Superstore Organics Multigran all purpose flour 
• 1 1/2  cups of raisins (This can be altereted to your preference) 
• 3 tbsp of cinnamon 
• Large pot of water
• 1 tbsp brown sugar
• 1 tsp of baking soda

 Directions:
1. Add the warm water, 1 tbsp brown sugar and yeast to a large bowl or stand mixer. Let ingredients sit until the mixture is frothy.
2. Add the coconut oil and optional salt - mix together. 
3. Add the flour cup by cup until the mixture forms a ball.                                      *Dough should be smooth, not sticky and elastic but not too soft. The dough should be firmer**

4. Form into a ball and place in an oiled bowl. Cover and let rest in a warm place until doubled. (I let sit for 15 minutes) 

5. Preheat oven to 450F.
6. Punch down the dough and divide into pieces. This recipe will make 8 regular size bagels, however divide them into small pieces. 
7. Form the pieces into balls pulling the dough tightly around and pinching it at the bottom to seal. Let rest 2 minutes then form into bagels by poking your thumb through the middle and using your fingers to stretch out the hole in the middle to approximately 2 inches in diameter.                                                                    

**The hole in the middle needs to be at least 2 inches in diameter as the bagels will still expand**

8. Cover and let rest for 15 minutes. While those are resting boil the pot of water and add the tbsp of brown sugar. When the bagels are ready to be boiled add the tsp of baking soda to the pot of boiling water. Add the bagels to the water in batches. Boil for 30 seconds then flip and boil for 30 seconds more. Remove with a slotted spoon and place on a baking sheet lined with parchment paper. Sprinkle with desired toppings. (I sprinkled a little more cinnamon on the top) 
9. Place in oven and immediately turn the oven down to 425F. Bake for 17-20 minutes. Flipping them over for the last minute of baking.
10. Enjoy fresh out of the oven.          

These bagels freeze very well and are easy to pull out of the freezer for a quick snack or meal. 

Different options of flavours for these bagels 

• Regular bagels to make pizza bagels. 
• Regular bagels to eat with locks & cream cheese.
• Add poppy seeds
• Add dry fruit such as blueberries 
• Mixing in an italian mix or onion mix

**This recipe works best making just one kind of bagel at once so that flavours don't mix with other flavours**

I would love to hear your successes with this recipe! 

Happy bagel making :) 

Come on Christine just try the soup....

I need to start this post off with first saying that I am not a usually a huge fan of dishes with curry. 

I don't own curry.  It scares me. The taste..not for me. And all I can think of is that one scene in Along Came Polly where Ben Stiller and Jennifer Aniston were out for Indian Food and Ben Stiller was sweating and inevitably in the bathroom.... 

So last week when my office mate offered me soup at lunch I declined because of that one scary ingredient.
After some coaxing I agreed to try a spoon full. And then I fell in love with this soup!

And now I want to share this recipe with you, because I really loved the soup- and no- no reactions like the clip above (Phew) 

So here it is:

Lynn’s Triple C Soup

In a pot add:

4 cups of Chicken Stock

2 cups of water

3 large carrots (chopped)

6 cups of roasted zucchini (You will need to do this before hand)

1 head of ginger- minced into pieces

1/3 of REAL coconut

Directions:

Cook until it can easily be blended and pureed in the pot.

Take off heat and cover pot with lid

Prepare your chicken

In a pan add:

2 chicken breasts cubed into pieces (whatever size you prefer for your soup)

1 whole onion chopped

A little oil 

5 minced garlic cloves

Directions:

Brown the chicken

Sprinkle on 4 table spoons of curry powder (more or less depending on what you want)

Add 1 can of coconut milk in with the chicken.

Simmer until the chicken has taken on all the spices.

Pour chicken mix into the blended soup.

Add half a tub of Greek yogurt (or cream)

2 table spoon of Garam Masala

       

(You can garnish the soup with some of the Greek Yogurt for a more presentable look)

Do you have any recipes you want to share? 

Maybe something mild like this, that has Curry in it? I am feeling a little brave now.. 

Until next time, have a great day!!  

~Christine~