Hormonal Fluctuation

Last week was nuts. I worked at a fantastic store opening, the Pan Tree kitchen store in Sherwood Park, on Saturday doing demonstrations all day and talking to people. I loved it, the store is amazing. Monday I drove to Calgary to meet with a publisher about my second book and Tuesday to Friday was busy with work, home projects, organizing my teenagers, yes they still need a little direction and encouragement, getting ready for the Thanksgiving Feast, turkey and the trimmings, & being a partner to my spouse who has been traveling like a maniac. Through it all I was experiencing wild hormone fluctuations, the beauty of menopause. At certain points I was madder than heck and anxious for no good reasons.
This week I am experiencing relative calm. I am trying not to reflect on my craziness. It has subsided and the world is good.
The Thanks Giving Feast arrived on the table without upheaval. I serve very close to the same meal every Thanksgiving and Christmas. My family look forward to the tradition and would have a fit if I tried to change anything. For me, after years of putting together the meal, I am familiar with the recipes so shopping and preparing is less work. We now have a mashed potato specialist, gravy specialist, turkey and pumpkin pie specialist.  The recipes are written up in my book Cook--You Can Cook Fast Healthy Meals For Your Family. Cook is available at all major bookstores, Chapters.ca & Amazon.

Familiarity is good when hormones fluctuate and life is busy!

1 pan @ Fibre, Protein & Sweetness

One Pan Cocoa Honey Chews

Deborah Anzinger P.H.Ec.  / Zinger essentials 

Cooling Time: 3-4 hours

Equipment: 13X9 inch pan

We live crazy, busy lives but having healthy, easy, fast snacks in the house is important to us. Please try these gooey squares with sweetness, protein and fiber. A square, some fruit and your favorite drink make a perfect snack. Look for my book Cook--You Can Cook Fast, Healthy Meals For Your Family. Deb

Ingredients

½ cup butter

1 cup honey

½ cup milk

6 Tbsp cocoa

1 tsp vanilla

1 cup coconut

3 cups oats

1 cup nuts, chopped, your favorite

Order of Events

1. Combine butter, honey, milk in a large saucepan. Bring to a simmer and simmer for 1 minute without stirring.

2. Remove pan from heat. Add cocoa, vanilla, coconut, oatmeal and nuts. Stir until well combined.

3. Line pan with wax or parchment paper. Leave 4-5 inches hanging over each end. You can fold it over and cover the bars while they are cooling and you can use the paper ends to remove the bars from the pan. Grease the sides of the pan with a little butter for easy removal.

4. Pour the mixture into the pan and press down to even out. Cool the squares on a wire rack. Fold over the hanging paper and place bars in the refrigerator to cool completely 3-4 hours or overnight.

Kitchen Gossip - Variations

You can use:

Whatever cut of oats you have on hand

Your favorite nut or seed

Substitute milk with soya or almond or rice

Ratatouille, Fresh Herbs, Peppers, Zucchini & Eggplant

This time of year we have an abundance of fresh produce, peppers, zucchini, fresh herbs, onions, tomatoes and eggplants. Here is a fast and easy Ratatouille to make for dinner. Enjoy!

 

Ratatouille

Oven Temperature: 350F

Baking Time: 10-15 minutes

Equipment: 13X9 inch pan

Servings: 8

Ingredients

1 eggplant, remove top & bottom & skin if tough, chopped in bite size pieces, approx.2 cups

½ tsp Salt

1 Tbsp each butter and olive oil

1 onion, chopped

½ tsp salt

2 cloves garlic, chopped

2 -4Tbsp fresh oregano, chopped or 2 tsp dried

2-3 zucchini, chopped, approx..21/2 cups

1 red pepper, chopped

1 green pepper, chopped

1 Tbsp balsamic vinegar

2-4 tomatoes, sliced in rounds

8-10 leaves fresh basil, roughly chopped

Salt and Fresh ground black pepper to taste

2 cups mozzarella cheese, grated

Order of Events

1. Put chopped eggplant in a colander and sprinkle with salt. Leave for 10 minutes.

2. Preheat oven to 350 F

3. Heat a large frying pan on medium heat, add butter and olive oil. Add onion and cook over medium heat until soft and fragrant, 3-5 minutes. Crush garlic into salt and chop fine with oregano. Add to fry pan and cook 1 minute more. If onion, garlic and oregano start to brown turn down heat.

4.  Add zucchini, peppers and eggplant and cook stirring frequently, for 5-8 minutes or until just starts to soften, add vinegar.

5. Add vegetable mixture to 13 X 9 inch pan. Lay tomatoes and fresh basil evenly on top of mixture. Sprinkle with salt, pepper and cheese.

6. Bake uncovered in preheated oven for 10-15 minutes until cheese melts. Remove from oven and cover with foil until ready to serve.

Carrot & Ginger Soup

Carrot and Ginger Soup

The carrots this time of year are amazing. For dinner tonight make my Carrot Ginger Soup. Serve it with a fresh bun and a salad. Make sure you have a few fresh herbs on hand for the salad and to garnish the soup. Fresh herbs have been a main ingredient in love potions since the beginning of time.

Cooking Time: 40 minutes

Equipment: Large pot

Servings: 8

Ingredients

2 Tbsp each olive oil and butter

1 onion, chopped

4 ribs of celery, chopped, include leaves

½ tsp salt

1 clove garlic

10-12 medium carrots, chopped ¾ ‘” cubes, approx. 4 cups

3 all- purpose potatoes, chopped ¾’ cubes, approx. 11/2 cups

1 tsp coriander

¼ tsp each turmeric and cumin

1 Tbsp fresh ginger, chopped fine, approx. 1 inch knob

4 cups stock, chicken or vegetable or favorite

1 cup milk or 1 cup coconut milk

1 Tbsp lemon Juice, or to taste

1 tsp ground pepper, or to taste

11/2 tsp salt, or to taste

½ cup cilantro, chopped

Order of Events

1. In a large pot on medium-low heat, sauté the onions and celery in the butter and olive oil for 5 minutes.

2. Crush the garlic into the salt with the side of your knife then chop finely with the blade, add to the onions and celery, sauté 3-4 minutes longer. If the onions or garlic start to brown turn the heat down.

3. Add carrots, potatoes, spices and ginger.

4. Add stock, bring to a simmer, cover with lid. Simmer until vegetables are soft, approx. 15 minutes.

5. Allow soup to cool slightly to avoid burning yourself, blend until smooth with a hand blender or in a food processor.

6. Gently stir in milk or coconut milk.

7. Season soup starting with lemon juice, followed by pepper and salt. Taste while seasoning you will find the flavors evening up. Use your discretion.  Cover with lid and keep soup warm until ready to serve.

8. Garnish with chopped cilantro when serving.

Table Talk

If the soup is too thick, add a little more broth. You can substitute another fresh herb for cilantro, try flat leaf or curly parsley.

A Perfect Cake with Imperfections

This cake does not look perfect. But the recipient did not notice. The first memory he has of me is standing beside me at the kitchen counter licking icing off a beater. I know because they asked him in grade 2. It does take a little time to make a cake. I must admit I sometimes have grudgingly started the process but I swear to you that every time I have delivered the cake to the table, with all its imperfections, I am filled with a feeling of accomplishment. The receivers of my cakes have aged with the idea that they are worth the time and effort. I have never heard them complain about a few flecks of cake in the icing, the're too busy gobbling it up. Cake recipe from Cook--You Can Cook Fast, Healthy Meals For Your Family.

Sometimes Ladies Get a Little Silly

Sometimes we need to let off steam. Yes, ladies can get a little silly. Personally I love being with a crew of silly gals. Trying on the most outrageous sunglasses or enjoying a few drinks and a fab meal. It is wonderful how silliness breeds silliness in the group. Here is to a little silliness in your day!

Pasta, Nuts & Fresh Herbs

Pasta, Nuts & Fresh Herbs

Deborah Anzinger P.H.Ec.

Serves 4

Equipment: large pot, food processor

Preparation Time: 20 Minutes

Ingredients

1 lb pasta, papparadelle or penne or favorite, cooked

Pasta Sauce

2 handfuls fresh roasted almonds or pecans or favorite

1 large bunch fresh basil leaves, can also throw in a little flat leaf parsley or cilantro or favorite herb

1 clove garlic

2 Tbsp olive oil

2 Tbsp lemon juice

1-2 handfuls slim cut parmigiano-reggiano or aged percorino cheese

4-6 tomatoes, chopped

Salt and pepper to taste

Order of Events

1.    Cook pasta according to package directions. Reserve ½ cup pasta cooking water.

2.    Add pasta sauce ingredients, except for tomatoes, salt and pepper, to the food processor and blend until smooth.

3.    While your pasta is draining in the colander, pour blended sauce ingredients into pot.

4.    Add ¼ cup pasta water, chopped tomatoes and cooked pasta to pot. Stir, adding more pasta water if necessary until desired consistency is reached. Add salt and pepper to taste.

5.    Serve immediately with more grated cheese if desired.

Table Talk

This dish is simple. Even without exact measurements, with fresh ingredients, you will knock it out of the park every time.

If the nuts are fresh you do not need to roast them. I love the taste of roasted nuts. Buy a large package; roast them all at once in a 400 F oven for 10-15 minutes. Store them in the fridge in an airtight bag. Alternately roast nuts in a frying pan on high for 5-8 minutes, flipping regularly.