Oatmeal

Breakfast, we all know it's the most important meal of the day, yet so many people skip it or grab something on the go. It can be difficult to eat properly when you wake up late or when you have to hustle a group of people out of the house. But should it be difficult? Should it be unhealthy? So many cereals are laden with sugar and sodium and who knows what else, yet this is how many people who do eat breakfast, start their day. One would think that because it's considered the most important meal of the day (studies have shown that children who eat breakfast perform better in school) we would take the time to make sure it's nutritious and properly filling.

Oatmeal is the perfect breakfast. 1/3 cup is equal to 120 calories, but these are not empty calories like many other cereals that wear off quickly. There is no sodium (other than what you add), no sugar (other than what you add), you can control the amount of extra calories added (yogurt, milk, nuts, etc), and oatmeal keeps you filling full longer than many other breakfast foods. Oatmeal is the perfect breakfast!

This is my go-to Oatmeal recipe. The Little Man loves his oatmeal, and he has it pretty much every morning. It's full of nutrients and helps give him the energy he needs to start the day. I try to change it up daily so he doesn't get bored of it, because seriously, who wants to eat the same thing every single day. I've included some combinations that we've tried, and some that we haven't yet. As we try them, I will update the post. What other combinations have you tried?

Oatmeal - Makes 1 1/3 cups

1 1/2 cups water (You can substitute some of the water for fruit juice. I often use a 1 cup water, 1/2 cup apple juice.
2/3 cups quick rolled oats (not instant, not steel cut)
1/2 tsp vanilla
pinch of salt (optional, I never add it)

1. Pour water and vanilla (and salt) into a small saucepan. Bring to boil.
2. Slowly add oats. Bring to boil, reduce heat and simmer for 3-5 minutes uncovered.
3. Remove from heat, cover, and let sit for 1 minute.
4. Serve and enjoy!

If you would like to make all the oatmeal the same flavour you can add your additives when you add the oats, or you can add them after. I often make it plain, then add the goodies after, that way I can change it up day to day for the Little Man.

Fruit Oatmeals

Apple Goodness

Apple Goodness: chopped apples + raisins + applesauce + yogurt + cinnamon





Berry Bonanza: any combination or berries, fresh, frozen, or dried (strawberries, blackberries, cherries, raspberries, cranberries, etc.)

Blueberry Muffin

Blueberry Muffin: fresh or frozen blueberries + lemon zest + maple flavour or maple syrup

Carrot Cake

Carrot Cake: shredded or finely chopped carrot + raisins + cinnamon + nutmeg + cream cheese

Cranapple Pie

Cranapple pie: dried cranberries + apple + applesauce







Cranberry Orange: dried cranberries + oranges

Peaches and Cream

Peaches 'n Cream: fresh or frozen peaches (I use 2 puree cubes and 1 peach slice) + cinnamon + yogurt

Pina Colada

Pina Colada: pineapple + shredded coconut + coconut milk/cream - This one is probably my favourite.

Poached Pear

Poached Pear: steamed or canned pears (I use fresh steamed pears and 1 pear puree cube) + nutmeg + allspice

Strawberries 'n Cream

Strawberries 'n Cream: fresh or frozen strawberries + yogurt






Strawberry Banana: strawberries + banana + yogurt

Tropical Delight

Tropical Delight: mango + pineapple + banana + shaved coconut

Nut Oatmeals

Banana Nut Bread

Banana Nut Bread: mashed banana + walnuts






Cherry Almond: cherries (Fresh/frozen/dried) + chopped/sliced/ground almonds

Date Square

Date square: coconut + steamed dates + apple + cinnamon + cashews + honey* + applesauce







Elvis: peanut butter + banana + bacon 

Gilgamesh: pistachios + steamed dates + cardamom (or cinnamon) + drizzle of honey + milk or yogurt

Honey Nut: chopped walnuts + drizzle of honey*

PB&J: peanut butter + fresh cooked strawberries/raspberries or jam

Peanut butter and Banana: Peanut butter + banana + touch of milk - the PB makes it really thick)

Pumpkin Pie

Pumpkin Pie: pumpkin puree + ground almonds + pumpkin pie spice** + yogurt





Raspberry Hazelnut: raspberries + chopped hazelnuts + cinnamon + yogurt

Chocolate Oatmeals
Chocolate Raspberry: chocolate chips + raspberries + yogurt

Hot Chocolate: hot chocolate powder

Other
Classic: raisins + brown sugar + milk

Gingerbread: cinnamon + cloves + ginger + allspice + molasses + brown sugar

Eggnog: rum extract + cinnamon + nutmeg + yogurt



You can add any yogurt or any milk to any of these. You also control the amount of spice and flavour in each. You can also make your own combinations. 

What combinations have you tried? As we try new combinations I will post them along with photos.



*Remember, children below the age of 12 months should not have honey.
**To make pumpkin pie spice:  combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1½ tsp ground allspice, 1½ ground cloves

Mmm-Mmm-Muffins

When feeding babies, toddlers, kids and adults, it's important to be aware of how much sugar is in the food being consumed.  So many snacks designed for children have sugar and sweeteners added to them. Manufacturers have become clever when listing ingredients on food labels, so it's up to us, as the consumer to be knowledgeable enough to see what kind of sugar is being added to our foods. According to Prevention.com, there are 57 Names of Sugar.  But, are all sugars bad? No way! By reading the labels of the foods you eat and serve you then become a responsible consumer. Another way to avoid added sugars, is to make your own snacks.

These muffins are naturally sweet and are packed with essential nutrients. Even better, is that you have control over the flavour.

These muffins were designed with babies and toddlers in mind, but they are so good that you could double the recipe and make adult sized muffins too.

Mmm-mmm-Muffins

Makes 24 one-bite muffins

¾ cups flour

½ cup quick oats

1 tsp cinnamon

½ tsp baking powder

¼ tsp baking soda

⅛ tsp salt

⅔ cup mashed overripe banana (about 1½ bananas)

¼ cup unsweetened applesauce

¼ cup milk

1 tbsp lemon juice

1 tsp vanilla

Plus up to 2 of the following

¼ cup grated carrot

¼ cup grated apple (squeeze out juice)

¼ cup grated zucchini (squeeze out water)

¼ cup raisins (chopped)

¼ cup dried cranberries, cherries, apricots, or other fruit (chopped)

½ cup blueberries (halved or quartered)

½ cup chopped walnuts

 

Preheat oven to 350°F.

Grease muffin pan with butter or non-stick spray.

Combine all dry ingredients.

Mash banana and stir in applesauce, milk, lemon juice and vanilla.

Fold in 2 extra ingredients. I did ¼ cup of carrot, ⅛ cup apple, and ⅛ cup raisins. In the past I’ve done apples and dried cherries, and apples and raisins.

Bake for 15 – 20 minutes. It really depends on how watery your bananas, applesauce and add-in fruit is. If you’re using a lot of moist fruits, it will take longer, if you are using more dried items it will take less time. It’s okay if they are a little gooey inside; there is no egg, so there is no risk of salmonella. Careful not to over-bake them though, you don’t want them turning out tough and chewy.

Let cool for 5 minutes in the pan, then remove and place on wire rack to cool completely.

Mmm-Mmm-Muffins with poached nutmeg pears

I toss them in the freezer and take them out when needed. Two one-bite muffins are equal to a ¼ cup. I usually serve them as a snack with a side of fruit.

The joy of this recipe is that the possibilities are endless. If you, or baby, are lactose-free, you can use almond, soy, coconut, or whatever milk-substitute you want. If you’re gluten-free, go ahead and use your regular gluten-free flour (I prefer Bob’s Red Mill All Purpose Gluten Free Flour). Don’t be afraid to experiment with different add-ins.

Let me know what combinations you try!

Update: I've since tried Strawberry-Blackberry muffins too!

Go Get Your Cheese On!

         If you take a walk around Toronto you will notice that a specific comfort food, that you often make when there is nothing else to eat, is becoming the current rage. I'm not sure if other cities are jumping in on this novelty treat, but regardless, this comfort food is being made more extravagant and upscale. Certainly the most posh restaurants in the country will begin selling this simple sandwich for ridiculous prices, and oddly, people will pay for. But for now, the lowly Grilled Cheese sandwich is content being a delicious dish served on side streets in the most trendy and bohemian of neighbourhoods.

The Details
         A few weeks back, Miss McCormack and I visited one of these fine trendy establishments in Kensington Market, and wow, were we amazed. We were first amazed by the sheer number of options. Each flavour combination seemed more adventurous than the last, and we quickly realized that our decision would not be an easy one. Secondly, we were amazed that they do everything fresh. If you want bacon, they cook it right there, on the spot. There are no heat lamps, no frills, just 2 guys grilling some cheese. After much deliberation, we finally decided to try two different sandwiches, then we could swap halves. Best decision ever!

Our Decisions





         The first sandwich we decided upon was the Blackjack. This sandwich was composed of jalapeño Havarti cheese perfectly melted with black olive pesto, spinach, and tomatoes between two pieces of fresh whole wheat bread. The olives gave the sandwich a nice tang and the jalapeño Havarti cheese gave it a nice kick. The sandwich was served with ruffled chips and a gigantic homemade pickle, all for $6.

         The second sandwich we tried was Apple Crisp. This sandwich was the perfect combination of savoury and sweet, and you even have the option for adding bacon (freshly cooked of course). Between two pieces of whole wheat bread we found gooey cheddar cheese, crispy-caramelized apples, red onion, and avocado (we decided to go meatless). Apples and cheese have always been a popular combination, and the guys at Grilled Cheese have certainly jumped on that. Just like all their sandwiches, it was served with ruffled chips and a gigantic pickle, all for $8.





Overall Thoughts
         Despite the long wait for our food (and we arrived before the lunch rush), the sandwiches were delicious and full of flavour. Although the wait for our meal was long, I really can't complain because I know that the cook uses fresh ingredients that are cooked to order. The only real disappointment was the chips that were served with the grilled cheese sandwiches. I feel that the store-bought potato chips really took away from the wholesomeness and experience of the food. The homemade pickle was a really nice touch though. Overall, I would highly recommend visiting this fine and trendy establishment.


Address & Hours
The Grilled Cheese
66 1/2 Nassau Street, Toronto, ON.


Monday - Thursday: 11:00 am - 10:00 pm
Friday - Saturday: 11:00 am - 12:00 pm
        Sunday:     11:00 am - 6:00 pm

If you're a TTC rider, take the Spadina streetcar (bus) and get off at Nassau. Walk west and cross Augusta Ave. You can't miss it. Just look for the long line!

Go get your cheese on!

                                                                                                                                                                                  Enjoy!
                                                                                                                                                                                       Mel

UPDATE: The Grilled Cheese has since shut down. I guess it doesn't matter how delicious your food is, you can still be a twit. For more information you can read this BlogTO post. 

Happy Thanksgiving!

Happy Thanksgiving!!

             It's Thanksgiving Day (for us here in Canada) and what better way to celebrate with copious amounts of food? This year I  hosted (although Momma O and Mum P help out quite a bit), and despite all efforts, my little brother was working away at the restaurant as we feasted on the turkey goodness, so it was be just the 6 of us this time. Our menu doesn't include anything too crazy or strange, but it's all homemade. 

Here is our menu: 

• Turkey - What's Thanksgiving without a turkey? Nothing. That's what! Most grocery stores have them on sale for a few weeks before Thanksgiving, so we picked ours up and stuck it in the freezer. If you're using a frozen turkey, you'll need to thaw it before tossing it in the oven. Remove the turkey from the freezer and place it on a cookie pan in the refrigerator, keeping it in it's wrappings. Let it stand for about 24 hours per each 5 pounds of turkey. Let large turkeys stand a maximum of 5 days in the refrigerator. The giblets and neck are customarily packed in the neck and body cavities of frozen turkeys. They may be removed from the cavity near the end of the thawing period to speed up the complete thawing of the bird. Here are some Turkey cooking FAQs.
• Garlic Mashed Potatoes - Melt butter in a small frying pan and add as much crushed garlic as you'd like. Cook this garlicy goodness in the butter, but remove before the garlic turns brown. Add this to your potatoes as you mash them. Careful not to overcook your potatoes, last thing you want is goopy, sticky mashed potatoes.
• Mashed Turnips - This is a classic Pepper Thanksgiving dish. It's got just the right amount of bite and sweetness.
• Stuffing - Momma O spends days preparing her homemade stuffing (probably). It is so good, and it is such a secret recipe that she won't even let me watch her prepare it (either that, or I don't want to get up at 5am to help her).
• Brussels Sprouts - Okay, we're cheating on these this year. I bought Green Giant Frozen Brussels sprouts in butter, but that's just because my brother is working, and he was going to do Brussels sprouts and bacon.
• Corn - Fine, we also use frozen corn niblets, but these seem to retain their moisture when cooked and when you add them to your mashed potato volcano (yes, you're never to old to do that), it's just divine!
• Wine - Really, what's Thanksgiving dinner without a little vino?
• Buns – You caught me, these weren’t from scratch, but I baked them from the Pilsbury canisters. Nothing beats fresh buns to mop up that delicious gravy.
• Gravy - Homemade, of course. Don't forget to save your turkey drippings and potato water for this!
• Cranberry Sauce - As I said earlier, you'll never ever use that canned jelly junk again! It also freezes well to use for leftovers

Mmmmmm, was dinner ever delicious. Then we topped off the dinner with more wine, an ice cream cake and apple pie (recipes to come soon).

            As for the leftovers, layer them in aluminum pans: turkey, turnip, stuffing, corn, gravy, mashed potatoes, and freeze. Delicious Thanksgiving dinner at your fingertips whenever you want. Just make sure you freeze a little cranberry to go with it.

Our Fabulous Spread

Happy Turkey Day!

                                                                                        Enjoy!

                                                                                            Mel

Grilled Apples

Ice cream is delicious on its own, but when added to enhance something you've grilled, it's like magic!

       I have grown up loving everything grilled, maybe it's because of my summers spent on Pelee Island at the cottage (we don't have an oven there, just a BBQ and a campfire) and my family was pretty adventurous when it came to creating meals. We didn't just eat the rudimentary hot dogs, hamburgers, and sausages (although those were a pretty big staple), my parents were pretty experimental when it came to what could and couldn't be grilled. Let me tell you, there isn't much that cannot be grilled. My feelings are, if you can bake it in an oven, fry it on a stove, then you can cook it on the BBQ.

      One of my favourite items to grill, other than meat, is fruit. "Fruit?" you ask, "Seriously?". Yes, fruit. You only need a few ingredients and it's super simple, and quick to prepare. Pineapple is a very popular fruit to grill, as the sweet juices caramelize quickly and it adds a nice smoky flavour, especially when added to a salad or a burger. (I've never grilled pineapple, but I've read in multiple places that this is the case). Peaches and pears are also excellent fruits to grill, (this is from experience).

How to Grill Stone Fruits
       A stone fruit (such as a peach) is very sweet and must be monitored carefully with the lid open when on the grill.

1. Wash the fruit (make sure it's a firm one. A soft fruit will have too many sugars and might get too mushy too fast.)
2. Quarter the fruit, removing the pit. Or, if you're talented, cut it in half horizontally, remove the pit and slice into rings.
3. Coat the fruit with a mixture of cinnamon and butter.
4. Preheat the grill to about 350°F (Let's be honest, you're already grilling, so whatever temperature you've got the grill at should be fine)
5. Place the peaches on the grill and leave them for about 3 minutes. DO NOT turn them or move them or check them. You want the natural sugars to caramelize, which will give you great grill marks.
6. Flip them and repeat 5 for each side. (If you've cut it into rings, you might notice them getting mushy faster, if so, flip them earlier and remove earlier)
7. Serve with ice cream or eat without and enjoy!

How to Grill Pome Fruits

      A pome fruit (such as an apple or pear) is crunchy and sweet and generally needs a little longer on the grill compared to a stone fruit. The steps to grill them are the same, but you will want to grill them for about 5-6 minutes a side rather than 3 minutes.

How to do Grilled (Baked) Apples

      Now that you've experimented with grilling fruit, you want to try something a little more adventurous. 

Grilled Magic!

1. Choose an apple that stands straight without rocking and wash your apple.
2. Core the apple, but make sure don't go all of the way through the bottom (leave about an inch).
3. In a small bowl, mix some brown sugar, cinnamon and butter together. 
4. Stuff this mixture into the apple where the core used to be. Do not rub this on the skin around the outside of the the apple, if some is on it, it's okay, but try to be neat.
5. Preheat the grill to about 350°F (Let's be honest, you're already grilling, so whatever temperature you've got the grill at should be fine)
6. Place the apple on a pie plate on the BBQ and pour about an ounce of spiced rum over the fruit, and into the pie plate. 
7. Close the lid and wait. Obviously you'll be checking whatever else is on the grill, so you can check the apples at the same time.
8. When you notice that the rum has been burned off of the pie plate remove the apple, dispose of the plate and place the apple directly on the grill.
9. Close the lid and wait. It should take about 30 minutes from the time you put it on the grill for it to be finished. If you notice that it is getting really soft, it's okay to remove it earlier.
10. Add a scoop of ice cream, and maybe some caramel sauce, and enjoy!