Sunday Breakfast

On weekend mornings, I'm not so rushed as I am through the week, so I like to spend a bit more time to make and enjoy my breakfast.
(Ross)

Breakfast Melt
1 English Muffin
1 tsp Olive or Canola Oil
2 slices Back Bacon
2 Eggs
1 oz Shredded Sharp Cheddar Cheese

• Split the English muffin and toast both halves.
• Coat a frying pan with the oil then heat the bacon in it over a medium-high burner.
• In the same pan (at the same time), fry two eggs either sunny side up or over easy.
• When the muffin halves are toasted, top each one with a slice of bacon, a fried egg, then finish with the grated cheese.
• Place the stacks under the broiler just long enough for the cheese to melt.  Watch them carefully to prevent burning.

My Sweet Tooth is Acting Up!

Oh did I have a craving for something sweet!  The kind of craving where you need to replace your meal with something over the top good.  Dessert for dinner.

Trying to be a responsible person, I figured if I was going to indulge, it would be in a responsible manner.  First, figure out what would satisfy my craving -- a big gooey ice cream sundae.  Second, make it less overboard but still awesome.  How about a banana split?  Bananas are good.  Maybe not so much ice cream, say only two scoops.  No whipped cream, but really good chocolate sauce.  Instead of strawberry and pineapple toppings, how about fresh berries instead?

I will not lie, I was in Heaven!

Ross's Banana Split
One large fairly firm banana
Two scoops of ice cream - I used vanilla
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
2 tbsp good chocolate sauce

• Split the banana lengthwise then peel it and place it in the bottom of an oblong dish.  I found it easier to cut off the tips of the banana before slicing in two.
• Sprinkle half the berries over the bananas.
• Put the ice cream on top of this.
• Top with the remaining berries, then pour the chocolate sauce over everything.
• If the ice cream has melted a little bit, it makes everything taste even better!

 OK, so I used more berries than I said, but it was delicious!

Vitamin C Smoothie

I've been out of commission a few days, but I am starting to feel like I'm back among the living.

All I've been doing is sleeping.

I hate having a flu bug, it's such a waste of time!

I think I got this from the mailman...I really need to stop ordering online.











This latest smoothie is packed with Vitamin C, and just the ticket when there are flu bugs about.













Vitamin C Smoothie (regular size blender)

1 cup strawberries, cut in half (149% daily Vitamin C)
1 cup mango, chopped (76% daily vitamin C)
1 cup Kiwi, sliced (273% daily vitamin C)
1 cup orange juice (149% vitamin C)
1 lime, juice only (minimal vitamin C)

Whiz all together.

The blender I have is small so I really wasn't measuring.

I started with the mango.

Once I had that chopped, I sort of knew how much room was left for everything else.

Very tangy and good. A banana could be added to sweeten.
(Shelley)

Tuna in a Tin

I refer back to my post "Don't Mess with my Tuna Sandwich", and crave that tuna mixed with regular Miracle Whip in white bread, crusts removed and cut into fingers.

We almost always knew which sandwiches were the tuna, because the egg sandwiches were cut in triangles. And we didn't eat any other kind...or not very often.

And here I go again making tuna sandwiches without the miracle whip...and enjoying them!

Yesterday's lunch was a tuna wrap using mashed avocado to hold the tuna together.

Today I used up the tin of tuna and made a salad.




Tuna and Avocado in a Pita (for two)
2 small pitas
1 tin tuna, packed in water (discard the water)
1 avocado
1 celery stalk, chopped
2 inch piece English cucumber, peeled, seeded and chopped
lime juice


Mash the tuna and avocado together.

Add the lime juice. The lime keeps the avocado from turning brown.




Mix in the celery and cucumber.


Very carefully open the pitas, and spoon half the mixture in each.


Fold over, and cut in half...or not.


Enjoy!




Mango...my new favourite fruit!



And this week they were buy one get one free.



I usually just eat it plain...but I wondered how it would taste with the tuna.

Not a very obedient Hedgehog

Tuna Salad 
1 mango, diced
1 tin tuna, packed in water (discard the water)
1 avocado, diced
1/2 lime, just the juice.










Mix all together.

Another success! (Shelley)


Note: Although avocados are very good for you, about 85% of the calories come from fat. Following the Weight Watchers point diet, avocados can use up points quickly. It was important for me to add free fruits or vegetables, and only use 1/2 an avocado with each meal.

Cinco de Mayo - Huevos Rancheros

I love Mexican food, so of course I'm cooking Mexican on Cinco de Mayo.  Traditionally, Huevos Rancheros is a corn tortilla and fried eggs and topped with a chili type sauce, however, I can't leave well enough alone.  My motto these days is 'When in Doubt, Add More Veggies'.  A bit of cheese never goes astray either.

The result of these (plus a couple of other tweaks) is either a Canadianized version of the original H.R., or Mexican twist on Eggs Benedict.  Either way, yum!
(Ross)





Benedict Rancheros
1 English Muffin
1 tsp Olive Oil
2 slices Back Bacon
1 cup Pre-Chopped Peppers, Onion, Tomato Mix2 Eggs
1/2 cup Fresh Salsa
1 oz Grated Sharp Cheddar
 Salt and Pepper to Taste

• Split the English muffin and toast both halves.
• Heat the olive oil in a small frying pan.  -- Note to self: make sure the burner is turned on.
• Fry the bacon in the olive oil, turning over, half way through.  About 5 minutes total should be fine.  Remove from the pan when done.
• Saute the peppers/onion/tomato mix for a couple of minutes, just enough to heat it up.
• By this time, the English muffin should have finished toasting.  Place both halves on a small cookie sheet, the put a couple of spoonfuls the veggie mix on each half.  Place a slice of bacon on top of each half.
• Fry two eggs -- either sunny side up or over easy.
• Place one egg on each bacon slice.
• Heat the salsa in the frying pan for a minute or two, then spoon it over the eggs.
• Top everything off with the grated cheese and broil the stacks just until the cheese melts. Watch them closely under the broiler!
• Use any remaining pepper/onion/tomato mix for garnish.  Serve with tomato slices.

Cinco de Mayo -Pollo a la Naranja

Loaded with Vitamin C...

Hola!

El Dia de la Batalla de Puebla (The day of the battle of Puebla) - May 5


When I heard this morning that today was Cinco de Mayo, I quickly had to decide what I was going to make.



I already had chicken thawing, and without a Mexican cookbook to help out I did a quick scan of the Internet.



I've been fighting a battle with a flu bug...I know I'm losing...so first on the menu was a Margarita. It's been a year since I've celebrated Margarita Monday! Tomorrow I'll remember why...


With our healthy theme in mind I found a few recipes for Orange Chicken which is a speciality of Oaxaca. Here is my version of Pollo a la Naranja!

Orange Chicken

1 Margarita....to get you "en el estado animo"!
2 boneless skinless chicken breasts, cut into bite size pieces
2 Tbsp olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 bay leaf
3 whole cloves
1 - 3 inch cinnamon stick
3 sprigs fresh thyme, chopped
fresh ground black pepper
salt
3/4 cup orange juice
1/2 cup water

Have everything ready ahead of time.

Add the olive oil to frying pan with a lid, or a wide bottomed pot. Add the onion, and cook until translucent.

Add the chicken, and cook until it starts to brown.

Add the garlic, and sauté for a couple minutes more.



Add the orange juice, water, and seasonings.


Bring to a boil, reduce heat, cover and let simmer 20 minutes.


Uncover and let simmer 10 minutes to allow the liquid to thicken.

Quick test to see if more salt is needed.







Orange Flavoured Basmati Rice
1/2 cup basmati rice
1 cup water
1 piece orange peel (remove all white pith)

Bring to a boil, and cook until all water is almost gone.

Remove from heat and let sit 10 minutes.

This was really good!

Not what's in my mind when I think of Mexican food.

And there is enough left for a meal tomorrow!
(Shelley)

Mega Salad

Yesterday, I had a very nice visit with my friend Chris.  Both of us like to eat healthy food, so instead of eating in a restaurant, we decided to make a great big dinner salad.  As my arm is still in a cast, it was great to have someone do all the knife work for me -- especially cutting up the carrots and the onion!

I'm the first to admit that I sometimes make larger quantities of food than needed .... yesterday was no exception.  I call it The Mega Salad.

The Mega Salad

Protein:
2 Chicken Breasts
1 tbsp Olive Oil
1 tbsp Oregano
Cracked Pepper

Veggies:
1 to 2 heads of Romaine Lettuce
1/2 large Sweet Onion such as Vidalia or Red
6 to 8 Carrots
1 large Firm Tomato
2 Avocados
4 to 5 large Stalks of Celery
12 oz Mushrooms (Sliced)
1 to 2 large Red Bell Peppers

Dressing:
1 large Tomato
1/2 large Sweet Onion
1 tbsp Olive Oil
1 tbsp Pureed Garlic
1 tbsp Cracked Black Pepper
4 oz Crumbled Feta -- we used Herb and Garlic flavour. Yum!

• Slice chicken into bite sized pieces.
• Heat oil in a frying pan and saute the chicken with the oregano and cracked pepper.
• Remove from heat and set aside to cool.
• Chop/slice/shred the veggies into similar sized pieces and place in a bowl.  A very LARGE bowl.  Add the cooled chicken and toss to mix.
• For the dressing, chop the second tomato so finely that it is almost pureed.  Place this in a second bowl.
• Grate the second onion half into the tomato puree.
• Add the garlic, olive oil, oregano and pepper then stir until mixed.
• Pour this mixture over the salad.
• Top with the crumbled feta.