Dilly Snack Mix.......a snack that is meant for sharing

Holidays....whether they are Thanksgiving, Christmas or Easter it's always a time for families and friends to be together.  To celebrate each other, to gather and remember to laugh and learn and of course to eat!  In our house 'snacking' is always going on....and especially when the whole family is together.  This recipe for Dilly Snack Mix was given to me by my very good friend Christine.  My family loves it as do my friends.  I encourage you to make some for your family and share with your friends....pour it into a special container and it makes a lovely hostess gift.

 

Dilly Snack Mix....

 

The ingredients you will need.

For the dressing....adding flavour.



 

The dressing combined with oil. Add some dry dill.

Dressing added, everything tossed together and into a paper bag.

 





The paper bag absorbs some of the oil while it sits.

Jarred and ready for sampling or giving as gifts.

 

DILLY SNACK MIX RECIPE

 

1 box Crispix or Rice Chex cereal

1 package pretzels (I like the alphabet ones)

1 box fish crackers (original)

1 box mini Ritz (plain or cheddar)

1 box Bugles

1 can mixed nuts/peanuts or your choice

Dressing:

1 package ranch powder dressing (dill works too)

3 - 4 Tablespoons dry dill weed

3/4 cup vegetable oil

Mix dressing ingredients together well and pour over cereal mixture.

Put into a large paper bag and shake.

Let sit in the paper bag for an hour - shaking and turning the bag every 15 minutes.

Pour into jars or tins and store on the counter.

Makes about 2 gallons....that is how I store mine....as you can see.

 

'Surround yourself with people who make you Hungry for Life,

Touch your Heart, and Nourish your Soul.'



Quinoa Choco-Nut Balls

December is here and I'm starting to think of getting some treats ready for the upcoming holidays.

I love to have some sweet and some savory snacks on hand 'just in case' someone drops in over the Christmas season and when our family gathers together to celebrate.  These Quinoa Choco-Nut Balls are perfect, not too sweet, nice and chocolaty and have a nice surprise hit of protein.  For those of us who are more conscious of what we are putting into our bodies, these treats are wonderful.  They look so pretty and festive too! ( For those of you that cannot eat peanut butter, any nut butter will work.)

 

 

Quinoa Choco-Nut Balls

 

 The ingredients you will need.



 The Quinoa is in the pot and will cook for approximately 20 minutes.

 



The cooked Quinoa is mixed with the rest of the ingredients...so easy.

 Coconut is set for rolling the Quinoa Choco-Nut Balls in.

 Last one to roll and I'm done.

 



All lined up and ready for the fridge.

A handy trick for 'natural' peanut butter is to mix it together and flip the jar upside down

when you store it.  No more oil separating from the peanut butter!  Works every time.

 

Ready for sampling or sharing.....so tasty. Enjoy!

 

QUINOA CHOCO-NUT BALLS RECIPE

 

3 cups cooked Quinoa (1 cup quinoa with 2 1/2 cups water)

1/4 cup cocoa powder

1/3 cup maple syrup (agave/honey)

3 Tablespoons smooth peanut butter

1 Tablespoon Coconut Butter/oil

3/4 teaspoon cinnamon

3/4 teaspoon vanilla

1/4 cup unsweetened coconut

For Rolling:

1/2- 1 cup unsweetened coconut for rolling

 

Cook the Quinoa for approximately 20 minutes, until all water is absorbed.

 Once Quinoa is cooked place it into a large bowl

(while it is still warm) and stir in all of the ingredients except the coconut for rolling.

Make sure to stir and fold it all together so that everything is evenly mixed.

The warmth of the Quinoa will melt the coconut butter/oil and the peanut butter.

Line a cookie sheet with parchment paper and spoon out 1 teaspoon sized balls, drop and roll

into the unsweetened coconut and place onto cookie sheet. Continue with the rest of the mixture until all of it is used up. Place into fridge for approximately 2 hours and then enjoy!

These will freeze quite nicely and are just as good right out of the freezer! (I tested..)

 

'Good for the body is the work of the body, and good for the soul is the work of the soul,

and good for either is the work of the other.'

Henry David Thoreau



Oatcakes.....Memories of Nova Scotia

Memories bring back 'cravings' for certain foods. Foods that I have sampled while travelling.  Today's memory is from Nova Scotia and a trip my husband and I, along with my sister Holly and brother in law John took in October 2007. We visited many little communities in Nova Scotia in the week we were where there and along the way stopped in a local coffee shop in Musquodoboit Harbour for a break. We ordered a few of their Oatcakes and were quite surprised at just how comforting they were.

Crispy, but not too sweet - perfect with the cup of coffee we were drinking and also filling enough for us as we had 'missed' lunch with the errands we were doing. When we returned to BC my sister Holly kept talking about these oatcakes and kept looking in grocery stores and other places for them.  She kept talking about just how good they were and couldn't get them out of her mind.  I came across this recipe by Mae Adams and I finally found the 'taste' that my sister was looking for since our trip in 2007.

Holly, this one's for you! 

 

 

Oatcakes...

 

The ingredients you will need.

 

 

 

OATCAKES RECIPE

 

1 1/2 cup all purpose flour (I used 1/2 cup whole wheat)

1 1/2 cups large flake oatmeal

1/4 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable shortening

1/4 cup chilled butter

1/2 cup lukewarm water

Extra oats for rolling

 

Preheat oven to 375 degrees

In a large mixing bowl, combine flour, oats, brown sugar, soda and salt.

Cut in shortening and butter with a pastry blender until mixture resembles coarse crumbs.

Sprinkle in water (more or less) - just enough to hold mixture together.  Divide into 15 balls.

On counter scattered with oats, press out each portion until 1/4 inch thick, flipping once so both sides are covered in the oatmeal.  Place on ungreased cookie sheet and bake for 15-20 minutes until crisp and golden. Cool completely before storing. 

 To restore crispness, toast in the toaster oven for a few minutes.

You can also roll them very thin 1/8 inch for a different look and crispness....leaving the edges 'jagged' gives them a nice rustic look.

  

 

 

'The best things in life are free... And it is important never to lose sight of that.

So look around you.  Wherever you see friendship, loyalty, laughter, and love....

there is your treasure."

Neale Donald Walsh

  



MEXICAN BEANS AND RICE CASSEROLE



November brings a chill to the air, clears skies and winds.  This makes me want to cook with warm spices such as Cumin and Chili Powder.  Today I am craving rice and thought I would prepare another one of our favorite Mexican style meals.  The combination of Basmati rice and Red kidney beans along with some colourful peppers and tomatoes make the perfect one dish meal.  It is a great dish to prepare ahead of time, chopping all the vegetables, shredding the cheese, collecting all the spices you will need and set it into the fridge until it's almost time for dinner.  In 30 or so minutes dinner is ready.   Quick, filling and oh so warming on a cool Fall evening. Serve this with some sliced vegetables or a light salad.  I change this up by adding corn, sometimes some vegetarian 'ground round' you can tailor it to your family's likes/dislikes and it will be a hit each and every time.  It's even tastier the next day and leftovers are perfect for lunches or served in a whole wheat wrap!  Serve it with some sour cream, a dollop of yogurt or spicy guacamole.

 

Mexican Rice and Beans Casserole

 

 The ingredients you will need.

 

The vegetables, diced and ready.

  

All vegetables sautéing nicely.

The beans, rice and spices are added in.

Everything is in the pot and set to simmer.

After 20 minutes things are looking very good. Smells delicious!

Transferred into a baking dish and cheese is sprinkled over top.



Oh my....the cheese has melted and the casserole is set.

A delicious, hearty casserole perfect for a cool night....enjoy!

 

 

MEXICAN RICE AND BEANS CASSEROLE RECIPE

 

1-2 teaspoon sunflower oil or olive oil

1 onion, diced

2-3 cloves garlic, minced

2 green/yellow/red pepper (your choice), chopped

1/2 cup water

3/4 cup long grain rice (I like Basmati)

28 oz. can red kidney beans, drained and rinsed (or make your own)

19 oz.  can tomatoes, chopped/diced including the juice

1-2 Tablespoon Chili powder

2 teaspoon Cumin

1/4 teaspoon cayenne or red pepper flakes to taste

1 cup low fat mozzarella, shredded

In a large skillet or Dutch oven, heat oil, add onions, garlic and peppers,

 saute 3-4 minutes then add the chopped mushrooms, saute another 7 minutes.

Stir in the uncooked rice, add the water, beans, tomatoes and spices.

Cover and simmer for 25 minutes or until rice is tender and most of the liquid is absorbed.

Transfer to a greased baking dish, sprinkle cheese over top.

 Bake at 350 for 15 minutes until cheese has melted.

Serves 6-8

'Good for the body is the work of the body, and good for the soul is the work of the soul, and good for either is the work of the other.'
 ~ Henry David Thoreau


Dad's Yeast Raised Whole Wheat Crepes

Sunday morning has me thinking about my Dad and the breakfasts he used to make for us.  My favorite are these Yeast Raised Whole Wheat Crepes.  So crispy, tangy and filling.  I remember Dad standing at the stove baking these up (Mom had her turn too) and my brother, sisters and I sitting at the table eagerly waiting for the crepe to come off the pan.  Sundays were special day where everyone would get up at an early hour, get dressed and sit at the table, prayers were read (my Grandmother Polly would join us too) and then it was time for breakfast. Mom put out the homemade sour cream, home made butter (which I remember churning many, many times), fresh eggs from the chickens in our yard and milk still warm from the milking. There were homemade jams too! Such a great, great memory.  This morning I was craving these crepes and thinking about Dad, he may not remember things anymore (he has Alzeimer's) but he left us these wonderful memories (and his recipe) I make them often for my family and always 'with love'. 

 

Dad's Yeast Raised Whole Wheat Crepes

 

The ingredients you will need

The batter is mixed and set in a warm place to rise.

The batter has risen for the second time and it's ready to bake.

I pour some batter into a measuring cup for easier pouring.

 The first crepe is cooking....

 



The crepe is flipped over and browned on the other side.

I add finely chopped onions to a few crepes.

 The crepe with onions added, smells amazing already.

 I made a double batch so I can have a few for stuffing later

.



The best way (at least for me) is drizzling a bit of butter over the crepe,

topping it with a soft boiled egg and of course a bit of sour cream!

A delicious breakfast was had this morning....

 

 

DAD'S YEAST RAISED WHOLE WHEAT CREPE RECIPE

*the batter can be mixed the night before and set in a warm place to be baked in the morning

 

1 package yeast (2 1\4 teaspoons)

1\2 cup lukewarm water

2 teaspoons sugar

3 eggs, beaten

3/4 teaspoon salt

2 1/4 cup milk, scalded and cooled to lukewarm

1/2 teaspoons baking soda

2 cups whole wheat flour (or half unbleached/half whole wheat)

Mix the yeast, water and sugar in a small bowl, set aside for 10 minutes or until bubbly. (I also Beat eggs and salt together, add use bread machine yeast and just add it to the dry ingredients) no waiting.

Add the baking soda to the lukewarm milk, add to the beaten eggs. Whisk in the yeast mixture (if using traditional yeast). Whisk in the flour until smooth, cover and set in a warm place to rise.

When doubled stir down, cover and let rise once more.  After the second rise, stir down and heat a

cast iron or non stick skillet, grease lightly with shortening and pour 1/4 - 1/2 cup of batter into center of the pan, swirl to spread batter.  Cook until bubbles break and batter is not shiny, flip and brown the other side for a minute or less.

Serve with butter, soft boiled eggs, sour cream or syrup, jam or jelly.

These freeze well, just separate each crepe with wax paper. Any leftovers are also great stuffed with the filling of your choice, topped with a sauce and baked.

Enjoy!

 

Life

'The purpose of life is to love.

The meaning of life is compassion

The point of life is to learn these things.'

 

 

 



Thai Style Quinoa Salad

Our family loves salads and I try and serve a salad with each dinner meal. 

 We love the flavours of Thailand, the heat that is added from the peppers or hot sauces -

it warms the body from the inside out on a cool night.

The crunchiness of the vegetables in this salad makes one take the time to savour the textures and flavours of Thailand.

The addition of quinoa makes this a full meal or a perfect side to your dinner.

I still have Thai basil in my garden and that was the perfect finish to this salad along with a squeeze of lime juice! 

 

 

THAI QUINOA SALAD

 

The ingredients you will need for the salad.

The salad ingredients are sliced, and ready for the quinoa and dressing.

The ingredients for the Thai peanut dressing you will need.

Dressing ready to go.

Ah....the flavours of Thailand, this salad is both filling and nutritious! Enjoy.

 

 

 THAI STYLE QUINOA SALAD RECIPE

 

Serves 2

 

• 2 heads romaine (or greens of choice), thinly sliced
• 1 red pepper, seeded and thinly sliced
• 1 large carrot, julienned
• 1 small cucumber, julienned
• 1 cup cooked quinoa
• 1/4 cup chopped cashews
for the sauce
• 2 tablespoons peanut butter
• 1 tablespoon sriracha sauce (or other Asian hot sauce)
• 1 teaspoon  vegetarian (fish) sauce
• 1 teaspoon tamari
• 1 teaspoon sesame oil
• ¼ teaspoon ground ginger
• 2 – 3 tablespoons water (or more as needed)
•  
•  
•  
•  
•  
• Instructions
• Place vegetables into a large salad or mixing bowl.
• In a small bowl, whisk together the dressing ingredients.
•  Pour dressing over veggies and toss to coat.
• Transfer to two plates, add 1/2 of the quinoa and 1/2 the cashews to each plate.
• Serve immediately and enjoy!

THE MAGICAL POWER OF LOVE.

'Love heals heartache. Love gives hope and restores strength.

Love inspires the soul to shine in the midst of emotional storm.

Love makes all things bearable.'

Coconut and Raspberries are one of my favorite food combinations.  Growing up my Father would bring home fresh coconuts from the store and invite my brother and sisters out to the 'breezeway' so we could watch him crack it open.  We each had a little glass that would hold the coconut water found inside. So cool, so sweet so good for you.  Next came the cracked pieces from the coconut, Dad would hand each of us a piece of coconut (shell still attached) and let us pry our way into our personal piece of coconut. Raspberries were always grown in our family's garden and eating them right off the plant still warm from the sun was the very best.  (picking buckets and buckets was another thing) but this job was part of our chores and we always did our part. We also helped our elderly relatives and friends by picking their raspberries when needed and always enjoyed sampling each picking from the gardens we 'volunteered' at.  This cake is the perfect combination of coconut and raspberries....with the added crunch of the coconut streusel....what a treat.  As my friends and I gathered last week for a potluck lunch, this was my contribution. With fresh picked raspberries for the garnish.... Perfect with a cup of coffee in the morning or tea in the afternoon and delicious as a late night snack! I used frozen raspberries from the pickings over summer but when I first made the Raspberry Coconut Cake,  but when I made it the first time I used fresh raspberries that I picked from my garden. 



Raspberry Coconut Cake with Coconut Streusel

The ingredients you will need for the cake.

The ingredients you will need for the streusel topping.

The streusel topping all blended and ready to be sprinkled over the raspberries.

 The raspberries are sprinkled over the cake batter.

The Raspberry Coconut Cake is ready for the oven.

 

A lovely, tangy cake perfect for breakfast, lunch or supper!


RASPBERRY COCONUT CAKE WITH COCONUT STREUSEL RECIPE

ingredients:

For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons coconut oil
1 cup granulated sugar
1 large egg
1/2 cup coconut milk
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut
1 cup raspberries,(or more) fresh or frozen

For the Coconut Streusel:
1/4 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sweetened flaked coconut
4 tablespoons cold butter, cut into pieces

directions:

1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.

2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.

4. Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.

5. To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.

6. Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack. Cut into slices and server.

2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.

4. Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.

5. To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.

6. Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack. 

 

'A 'Smile' is a sign of Joy. A 'Hug' is a sign of Love. A 'Laugh' is a sign of Happiness and

A 'GOOD PERSON' like you' is a sign of God's Blessing'