My 11-Cent Leek

Imagine my surprise when the lady at the check out stand triple checks the price of the large leek I was buying. ‘Something wrong?” I asked her as she stares perplexed at the cash screen and checks the price again. “Huh” she said “What is it?” I ask. “This leek” she said, “Costs only 11 cents!” She was shocked!! Wow, I thought to myself, I can’t remember when I’ve paid so little for a food item these days. I was thrilled with my cheap leek!!

It was big, crisp and a lovely shade of green. I could not wait to get home to share the story with my hubby and cook up the leek. That evening I had planned to prepare a little sautee of Leek, Apples and Bacon. Mmmmm, what a great dish. That 11-cent piece of produce  tasted great both for the greatness of this favorite vegetable and the victory of a great bargain. This one vegetable sure went far too. There was enough left after the first meal to make another dish of the same the next day (boy that combination was a huge hit with my boys!) and be part of a frittatta!

I wonder what I can get in season that is this inexpensive the next time I shop and what adventures I will have with it? I’ll let you know what I discover!

QUICK TIP: Getting Onion Smell off Your Hands

You’ve cut an onion and now your hands smell. We’ve all had to deal with it. Typically we wash our hands over and over until the scent subsides. That can be drying and time consuming. But what about something quicker; is there a fast way to do it? Here’s one method that works for me and it you love the smell of coffee, you’ll love this idea:

A simple way to remove the onion odor is to rub your hands with coffee grounds and rinse off using cold water.

Top 5 Things to Make Ahead for Fresh Meals, Fast!

A selection of made ahead desserts

Angela Says: “There is nothing like a little organization to make meal time easier. Cooking should not be a chore, but a pleasant experience in the act of feeding and nurturing oneself and others. Here are a few things I do to prepare for a meal lightening fast and delicious. With the addition of a sauce or pesto, you can put together a feast in minutes!”

1.       Cook your main meat ahead. Cooking  meat, which takes 45 min or more to cook, cook in advance and store in the refrigerator. We’re not talking a dedicated recipe here – just the meat!! Cook a baking sheet full of chicken breasts, an entire roast, a ham or a whole salmon and reserve until needed. Store in a container for use for the next meal. Remaining cooked chicken can be baked into a pasta, sandwich, soup, stir fry…
2.       Precook some vegetables –from raw to cooked and lightly seasoned. Time-saving to have on hand for easy sides or ready to be made into another dish.  Make things like green beans, a variety of mixed beans, asparagus (which can be roasted in the toaster oven) or zucchini and tomatoes together. Tastes great for your lunch or next day’s breakfast, in a sandwich, omelet, or salad.
3.       Make your starches ahead. A great pasta dish, cooked potatoes, couscous or rice already made and only in need of reheating or the addition of flavorings like sauces or herbs.

4.       Dress up your meal with a condiment -to compliment the meal, so have items like balsamic onions, grainy mustard for an added dollop to the plate next to meat, gherkins or even a little brie on the side on hand to help make the dish complete.

5.             Make some cooked fruit ahead- like cooked pears or apples gently spiced with cinnamon, vanilla and nutmeg. Pick up pound cake and fresh whipped cream or add ice cream for fast desserts.

(c) Angela Tunner, 2009. All Rights Reserved.

The Beauty + History of Forelle Pears

Time is running out on this year’s supply of Forelle pears. While other varieties of pears are more common on grocery shelves, Forelle pears have a short season- from October through late winter. So the last of the bounty is about to disappear and will reappear with the pumpkins next Hallowe’en.

What is so special about Forelle pears? They are an ancient fruit, tracing their origins back to 16th century Germany. In fact, the word forelle is a German word meaning trout. That word captures the look of the Forelle pear as it ripens. The colour changes and pears take on a speckled look.

They are delicious and succulent with a light floral scent; so beautiful I was running around getting everyone int he house to smell them! The Forelle pear is not a cooking pear (thought that may not stop me from doing it!). It provides the most delight as fresh-fruit snack and as a accompaniment to crackers and cheese. See if your grocer carries Forelle pears. They are fantastic!

R E C I P E

BAKED PEARS IN BROWN SUGAR

Ingredients

Pears 4 to 6 depending on size

Brown sugar ½ cup

Margarine 1 tablespoon

Vanilla extract 2 tablespoons

Lemon juice sprinkle

Tools and Equipment: Ovenproof baking dish, cutting board, knife, measuring spoon (tablespoon, teaspoon), measuring cup ½ cup, melon baller.

Method

1.        Preheat oven to 350 degrees.

2.        Peel, cut in half and core pears.

3.        Spread the tablespoon of butter on the bottom of an ovenproof dish. Place pears cut side down.

4.        Sprinkle with lemon juice, just enough for keep the pears form discoloring.

5.        Sprinkle with brown sugar and the vanilla extract.

6.        Bake for about 30 minutes or until easily pierced with knife.

7.        When serving, place pear cut side down on plate and spoon the liquid (about a tablespoon each) over-top the pears.

Serve with whipped cream, ice cream, custard or caramel sauce.

Angela’s Tips: Use a melon baller to core the pear to best retain and shape of the pear and cleanly clear out the core.

COOKBOOK GIVEAWAY CONTEST

E N T E R   T O   W I N   A   C O P Y   O F   T H I S   C O O K B O O K

Alright, lets give away a book — heck, lets make it THREE copies!

Answer the question, leaving your reply below as a comment. The best three answers will win a copy of Simply Summer, sent right to their door. The answers will be posted in this blog and the winning answers shared on Twitter and in our December newsletter in an article about holiday gift giving!

For more info about the book

Here is the question (it’s a two part question):

Q: What was the worst gift you have ever received? What would you have preferred to receive instead?

Contest ends Friday November 06, 09

Have your answer ready? Enter your answer by commenting below!

Good luck!

~~ xo

Angela