August 29th: Mexican pasta salad

My pasta and tomato crazy family went nuts for this. I thought it was pretty good too. From August 2009's Chatelaine: Mexican pasta salad.

August 28th: Iranian rice & potatoes

We went to a wedding on the weekend, at which Iranian food was served for supper. It inspired me to do some research into an Iranian dish I had last fall that was fanatastic: rice & potatoes - basically a big pot of rice with potatoes at the bottom; the potatoes cook and get browned at the bottom of the pot. My version wasn't quite as good as I remembered having made for me by someone who is actually from Iran, but for a first effort, it was not bad. A little more practice, and I'll be ready for when Jian Ghomeshi inevitably comes knocking at my door. I can't wait forever, Jian.


http://www.food.com/recipe/iranian-rice-with-potato-crust-and-saffron-111813

Some of the other recipes I checked out said to put a tea towel
between the pot and the cover, and so I did.

I served this with Cajun shrimp.

August 23rd: Asian Caesar steak salad

This one's incredibly delicious: from 's Chatelaine: Asian Caesar steak salad. Olivia fell asleep on the couch while I was cooking, and Greg was out playing hockey, so I just went ahead and ate the whole steak myself. Mmm.

I had tomatoes rather than red pepper
and sunflower sprouts rather than Chinese noodles.

August 20th: lemonade iced tea & beet risotto

The iced tea came from Saltscapes years ago, and is a Marie Nightingale recipe: lemonade iced tea. I don't bother with the almond extract.


Dilute with tonnes of ice before drinking - it is intense!

O's really into "cheers"-ing these days

I made this Martha Stewart recipe recommended by a colleague: beet risotto.

prior to mixing

pretty in pink!

August 16th: grilled peach and arugula salad

From the keeper book, and a perennial August favourite: from August 2008's Chatelaine: peach and arugula* salad.


*any salad green can be used in place of arugula

August 15th: sausage and corn salad

Second time around, and we decided not to keep it, but it's not bad and a different way to eat sausage: from August 2010's Chatelaine: sausage and corn salad.

August 14th: steak & veggie kabobs

From the keeper book, and no idea where the recipe originates from: 


Steak & Veggie Kabobs


1 lb (454 g) boneless sirloin steak
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsps sugar
1 tbsp sesame oil
red onion, cut in chunks
sweet pepper, chunked
mushrooms, whole


If using wooden skewers, soak in water.


Cut beef into chunks and place in a small bowl. Combine marinade ingredients in measuring cup. Chop veggies and combine in a large bowl. Divide marinade between beef and veggies. Stir. Let stand 30 minutes.


Skewer meat and veggies in an attractive pattern. Barbecue to desired doneness, basting as often as you like with the marinade from the vegetable bowl.


Makes about 3 servings.

I added zucchini, not on the ingredient list above

August 10th: Saucy French chicken with peaches

I don't think I've ever been so busy in my life. That's it; that's my excuse.


Here's the recipe of the day: from August 2008's Chatelaine: Saucy French chicken with peaches. Not a tonne of flavour, but tasty nonetheless. Likely a good one for kiddies who like mild food and love peaches. A good August meal when you can get some relatively local peaches (at least in some parts of Canada).

I make a few changes, so here's my version:


Saucy French chicken with peaches

• 1 tbsp (15 mL) olive oil
• 4 skinless, boneless chicken breasts
• Generous pinches of salt
• 3 unpeeled peaches, chopped
• 4 shallots, finely chopped
• 1/2 cup (125 mL) chicken broth
• 2 tbsp (30 mL) Dijon mustard
• 1/2 cup (125 mL) light cream or sour cream
• 1/3 cup (75 mL) snipped chives or fresh dill (optional)

1. Coat a large frying pan with oil and set over medium-high heat. Lightly sprinkle both sides of chicken with salt, then add to pan. Cook, turning occasionally, until golden and springy when pressed, 12 to 14 min in total. Remove to a plate.
2. Meanwhile, prepare peaches and shallots. After removing chicken from pan, reduce heat to medium. Add broth, then scrape up and stir in any brown bits from pan bottom. Add peaches and shallots. Stir often, until peaches soften slightly and broth is reduced, 2 to 4 min.
3. Stir in mustard, then cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 min. If using sour cream, add after the chicken is hot. Taste and add salt if needed. Sprinkle with chives or sprigs of fresh dill.

Makes 4 servings

August 7th - 8th: muesli, maple-Dijon vinaigrette

I haven't been able to replicate the delicious muesli I get in the basement of my work building. I buy this muesli regularly for breakfast. I do, however, provide better service than a frown and change thrust in your face before you have a hand free to take it. I'll continue to practice cooking, but for now, my recipe, adapted from Crazy Plates, is:


Muesli


3 cups old fashioned (rolled) oats
1 1/2 cups flavoured yogurt (I use sweetened plain)
1 cup half and half (10%) cream
1/3 cup orange juice
2 tbsp honey


3 cups sliced strawberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 medium apple, grated (optional)


toasted nuts or granola (optional)


In a large bowl, combine first five ingredients. Let stand 5 minutes.


Fold in fruit. Cover and refrigerate overnight.


If desired, in the morning, top with  toasted nuts or granola.


Makes 4-6 servings.

Two breakfasts, ready to go.

Here's a simple vinaigrette that takes 1 minute to pull together:


Maple-Dijon vinaigrette


2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp maple syrup
1/2 tsp Dijon mustard
1/2 tsp honey


Combine all in a tightly sealed jar and shake. Makes about 1/4 cup.

The salad was less than stellar, but the vinaigrette was great.

August 7th: trail mix

I don't have a recipe per se but I make some fabu trail mix. I like to combine equal portions of:


raw almonds, roasted
salted sunflower seeds
raw pepitas (shelled pumpkin seeds)
raisins
chocolate chips


I find including the salted sunflower seeds adds just enough salt to the whole deal. The chocolate chips are what make the trail mix a home run.


Anything can be added or taken away. Trail mix is the most versatile snack, ever.

In this version I have also included dried apples.

August 5th: cranberry chevre stuffed chicken

From July 2007's Chatelaine: cranberry-chevre stuffed chicken, AKA dried cranberries and goat cheese stuffed in and placed on barbecued chicken. Fantastic.

August 4th: zesty grilled steak

A long time favourite; from August 2003's Chatelaine: zesty grilled steak. It really is zesty. We reduce the cumin seeds by half and increase the garlic to lots. This recipe involves cilantro which means Greg is a little bit on the fence about it, but trust me, it is oh so good. You must like strong flavours. Be warned.

before

after

We traditionally serve this with fiesta potatoes. One of the best meals of the summer, every year.

August 3rd: BBQ corn on the cob

Here is the trick to barbecuing corn on the cob: pre-soak the cobs in water. Also, my recommendation: pull off the husks. Looks cool with them on, but who wants to eat crispy husk bites? The corn takes about 10 minutes on the barbecue; turn a few times.

August 1st: Salmon-stuffed Eggs

Vacation Day 11, AKA Last Day. I had way too much leftover salmon from yesterday, so used 3/4 of one fillet making, from July 1999's Today's Parent: Salmon-stuffed eggs. These are devilled eggs with salmon in the filling, or "debelled" eggs, as Ella would say. Although a couple of egg whites didn't survive the peeling process, we polished off close to a whole dozen between 4 adults and 2 children. Good stuff.

July 31st: Zucchini Boats and Vegetable Skewers

Vacation Day 10. Tonight for supper I made, from July 2011's Chatelaine (and apparently a repeat from 2006; I didn't catch this!): Curry Salmon with Zucchini Boats: salmon fillets rubbed with curry paste and barbecued, accompanied by hollowed out and barbecued zucchinis filled with a mixture of plain yogurt and green onion and topped with a sprinkle of cilantro. The salmon was fine but I won't bother to keep the recipe. The zucchini was good though, and even G&O, non-zucchini fans, enjoyed it. If you're looking to use up those plants growing like weeds in your garden, here's one quick and easy way...

Some with cilantro, some without.
We all know why!

To accompany the salmon and zukes, I made, from July 2009's Vegetarian Times: barbecued vegetable skewers, loaded with potatoes, mushrooms, sugar snap peas, more zucchini, onion and pepper. This recipe is tasty but has a number of issues: the vinaigrette recipe makes double what you actually need. The cook times are far short of what is required to cook the vegetables. The taste, though, is quite good and I'll be making them again.

July 30th: sweet and spicy nuts

Vacation Day 9. This weekend I made, for the third time this year, from May 2011's Chatelaine: sweet and spicy nuts. This time I finally remembered to take a picture of them. As well being tasty munchies, they are also my new favourite salad topper. I've made them with the full and half amount of cayenne pepper and liked them both ways.