• Onion soup slow cooker pot roast

    Onion Soup Mix Slow Cooker Pot Roast

    In the photo above, I’ve sliced the roast into small thin strips after cooking.  I also did not brown the meat before putting in the slow cooker (in too much of a rush), but it really does help lock in the juices if you do that.  I use coconut oil to brown the meat, since it is the healthiest oil. Ingredients 4 pound roast Montreal Steak Spice (optional) 1 packet dry onion soup mix 1 cup water 3 carrots, chopped 1 onion, chopped 2 sticks celery 3 potatoes, peeled and cubed Directions Season the roast with salt and pepper to taste (as a variation, you could also season with Montreal…

  • Veggies

    Nutmeg Seasoned Sauteed Kale and Mushrooms

    1 teaspoon grapeseed oil 1 onion, diced 1/2 cup sliced shiitake mushrooms 3 cloves garlic, minced 1 tablespoon butter 1 tablespoon wine vinegar (Or substitite balsamic) 1 pinch salt and ground black pepper to taste 1 bunch kale leaves, torn (ribs removed and discarded) 1/2 teaspoon freshly grated nutmeg Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute. Switch heat off and add kale…

  • Sauteed Kale with Mushrooms and Marsala Wine

    Kale Sauteed With Mushrooms and Marsala Wine

    So continuing on my quest for tasty cooked kale recipes, this one is even better than the last one ( Sauteed Kale with Mushrooms and Balsamic Vinegar). At least in my opinion – we’ll see what hubby thinks… but with that splash of Marsala wine in there,  I’m pretty sure he’s gonna like it!.  In fact, this one is downright fantastic. This could totally pass as a side dish in a high brow restaurant. By using a little bit of vegetable broth rather than oil for sauteing, you get not only get a nice little bit of added flavor, you eliminate tons of fat a calories which oil (even healthy…

  • Sauteed kale with mushrooms and balsamic vinegar

    Sauteed Kale With Mushrooms and Balsamic Vinegar

    Last week my husband was down on kale. He’s eaten it many times before over the last couple of years and found it agreeable enough (primarily because of its heath benefits, I think – not because of its taste!).  But last week, every time I suggested kale as a vegetable to go with his meals, it was a no-go. “What do you have against kale all of a sudden?” I asked.  “I don’t have anything against kale” he said “I just want something tastier”.  “Kale is tasty!”, I insisted. But I knew what he was getting at. And I felt the challenge! I was going to come up with some…

  • Lemon Roasted Greek Potatoes Recipe

    Lemon Roasted Greek Potatoes

    8 oz chicken broth 1/2 tsp oregano and/ or do a pinch of thyme 1 tsp garlic 1/4 c lemon juice 1/6 c olive oil (2 Tbsp + 2 Tsp.) 1/2 tsp sea salt 1.5 lb yukon gold potat0es (or use russet if you are in a pinch) Peel potatoes and cut them in half (from medium size potatoes, quarter if large). Let them stand in water while preparing sauce. Combine all other ingredients in a gallon size”zipper” bag, and shake to combine. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours. Preheat oven to 400 degrees. Put the potatoes and…

  • Old beachcomber restauraunt menu - winnipeg
    Cocktail Recipes

    Samoan Fog Cutter

    Samoan Fog Cutter Memories of the old BeachComber restaruant at the Carlton Inn in Winnipeg. What a place. What great memories. Such a shame the place is no longer there. 1 1⁄2 oz Puerto Rican Rum (Light) 1⁄2 oz Gin 1⁄2 oz Brandy 2 oz Lemon juice 1 oz Orange juice 1⁄2 oz Orgeat 1⁄2 oz Cream Sherry (or other sweet Sherry, as float) 8 oz Ice Instructions In a blender, add all ingredients except Sherry. Blend for 10 seconds and pour unstrained into a tiki mug. If necessary, add more crushed ice to fill. Float sherry on top. History A lighter update on the classic Fogcutter. Note this is…

  • Moussaka recipe
    Main Course


    This was my second attempt at Moussaka; the first, which I made in Spring 2009, was very close to Papa Georges. Unfortunately, I didn’t record the recipe – much to my surprise (horror!). Must have been an oversight. I’m really surprised I didn’t record it – that was utter stupidity.  It was as close to spot on as I’d have expected to be able to come, except the Bechamel sauce. Tried to locate the same recipe online and this one was the closest I could come. Not as good, but we can work with it. The Bechamel sauce was pretty good this time though, with my modifications (based on research).…

  • sweet and sour pour chops recipe for slow cooker
    Must Try

    Slow Cooker Sweet & Sour Pork Chops

    4 pork chops 1/4 cup brown sugar 1/4 cup ketchup 2 tablespoons minced onion 1 tablespoon lemon juice Add all ingredients to list Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops. Cook on Low until the pork chops are very tender, 4 to 6 hours. From http://allrecipes.com/recipe/219643/easy-slow-cooker-sweet-and-sour-pork-chops/

  • tuna salad recipe made with cottage cheese
    Must Try

    Healthified & Yummy Tuna Salad

    This healthified tuna salad is made with cottage cheese and yogurt, not mayo.  Its supposed to be yummier than your typical tuna salad too.  I shall try soon to see. I think this could be good to make for mom with cottage cheese – extra nutritious for her. Ingredients 1 can tuna packed in water 2/3 cup non-fat cottage cheese 4 tablespoons plain low-fat yogurt 1/4 small red onion, chopped finely 1 stalk celery, chopped finely 1 teaspoon Dijon mustard splash of lemon juice fresh or dried dill to taste     Directions

  • 3 ingredient peanut butter cookies
    Must Try

    3 Ingredient Peanut Butter Cookies

    Ingredients: 1 egg 1 cup sugar 1 cup peanut butter Directions: Preheat oven to 350°F. In a large bowl, mix together 1 cup of sugar and 1 whole egg. Add 1 cup of peanut butter and mix until smooth. Roll the mixture into small balls and place on a baking sheet. Use a fork to press the balls and flatten into cookies. Bake at 350°F for 8-10 minutes until the cookies turn light brown.