June 22, 2011

Easy Breezy Quiche

Pie crust
1 small package of diced pancetta
1 cup grated white cheddar cheese
1/3 cup minced onion
1/3 cup minced dried garlic
1/3 cup minced dried chives
1/3 cup diced leeks
4 eggs
2 cups homo milk
3/4 teaspoon salt

Optional:
1/8 teaspoon red pepper flakes

Heat oven to 425 degrees.  Layer pancetta, onion, leeks and cheese evenly over bottom of pie crust.  Then mix together eggs, onion, garlic, chives, milk, salt and red pepper flakes then pour over other ingredients in pie crust shell. Bake for 15 minutes.  Reduce the heat to 300°. Bake quiche 30 minutes longer or until knife inserted in center comes out clean. Let pie stand for 10 minutes to cool before cutting.  Serve with a salad of your choice!

Bon Appétit

April 30, 2011

Rocking out at our Royal Play date

It was so exciting to munch on tea biscuits, scones and cucumber sandwiches as we indulged in all things royal.  We couldn’t get enough of Kate’s spectacular wedding dress designed by Sarah Burton from Alexander McQueen.   We marvelled in the wee hours of the morning before the press pointed it out, just how reminiscent Kate’s dress was of Grace Kelly’s wedding dress and how it was a perfect pick – timeless, classic, stylish and modern.   She was a vision in lace and satin.  But I couldn’t get over just how composed she seemed.  I remember how nervous and excited I was on my wedding day, and I didn’t have millions of people watching my every step and listening to my every word.  Wow, what grace under pressure. 

I thought the pomp and ceremony of the day was tastefully ostentatious.  The vows were beautifully said and the kiss…the kiss was touching and real.  I could eat this romantic stuff for breakfast, lunch and dinner (can you tell).   All in all, I’m glad I catapulted myself onto the Royal Wedding band wagon.   It was a beautiful way to spend a morning with my friends: eating, drinking, discussing fashion and being merry.  What more could a girl want!

April 16, 2011

Food…Glorious Food

Both of my kids have always been excellent eaters.  They have healthy appetites and are always willing to at least try something new.  I take as many opportunities as I possibly can to stretch their taste buds as much as possible.  My two year old daughter will devour an entire avacado if we let her.  She has also been known to practically inhale a curried chicken meal regardless of how spicy it might be (must be all those rotis I ate when I was pregnant with her, Mmmmm….roti).
My ten month old son seems to have inherited the family foodie genes.  He’s clearly bored with bland baby food and has been impatiently trying to grab at the delicacies on everyone else’s plates (like goat cheese and tzatziki.
All in all, I have no cause for complaints about my kids eating habits.  However, I am a bit worried that they’re going to eat me out of house and home when they become teenagers (lol).  Fortunately, that won’t happen anytime soon.  So, in the meantime, I will take every opportunity to enjoy all types of glorious foods with my kids!
Bon Appétit!

Photobucket

March 29, 2011

Baking with my baby girl

These are our Carrot Muffins with Cream Cheese Icing topped with Lime Zest.
We hope you enjoy them as much as we do. 

Ingredients
1/2 cup diced walnuts
1 cup currants
1 cup craisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon all spice
4 eggs
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
Cream cheese icing
Lime zest

Directions
Combine currants and water in a small bowl. Let soak for 15 minutes. Drain currants, discard water and set currants aside.
Preheat oven to 350 degrees F (175 degrees C).
Line muffin cups with paper muffin liners.
In a mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon, eggs, oil and brown sugar; beat well.
Stir in carrots and drained currants, craisins and walnuts.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before topping with cream cheese frosting and lime zest.

Bon Appetit

March 13, 2011

What’s for lunch?

Healthy Whole wheat tortilla wrap

Filling:  Hummus, Avacado, Baby Spinach, Grilled Chicken

On the side:  Baby Carrots and Grape tomatoes

For Dessert:  Mixed Fruit Puree

To drink:  Almond Chocolate milk or Arthurs Green Energy drink