Better Together Hands On Cook-Off Contest!

Do you have a foodie family?

Hands On Cook-off Contest

For the seventh year running, Better Together is hosting their Hands-On Cook-Off Contest!

This video contest is open to residents of British Columbia and runs from April 20th until noon on May 20th, 2016.

Enter

There are two categories that you can enter in:

  • To enter the Multigenerational category, at least two generations must be involved in the making of the video.
  • To enter the Youth category, at least two youth aged 18 and under must be involved in the making of the video. Videos must be no more than three minutes long once uploaded online; this requirement will be strictly enforced.

Vote

Vote for the video you think is the best in each category!

The video with the most votes in the Multigenerational category will win the People’s Choice award in this category and $300 cash.

Videos submitted in the Youth category have a chance to win a prize for their team and a prize for their school or youth program. The video with the most votes in the Youth category will win the People’s Choice award in the Youth category and $150 cash for their team plus $150 cash for their school or youth program of their choice.

Win

There are great prizes up for grabs. A team of 6 judges will determine the Grand Prize winner and the Runner Up winner for each category:

Ethan Adeland, Managing Director of Partnerships and co-founder of Food Bloggers of Canada.
Alexandra Gill, Globe and Mail’s Vancouver restaurant critic.
Denise Marchessault, chef and author of the British Columbia from Scratch cookbook.
Claire Newell, official Travel Expert for Global BC and guest of CKNW radio 3 times per week.
Jennifer Pallian, Vancouver-based food writer and food photographer and owner of the Foodess blog.
Rola Zahr, Registered dietitian and Nutrition Educator Manager at BC Dairy Association.

Better Together BC

So grab your family, pick a favourite recipe and get those cameras rolling! Be creative, but most of all, have fun with your family. Making a memory together couldn’t be more fun and tasty!

Better Together BC

Stationary, artwork and decor…oh my! {PROMO CODE} #Minted

We are in the process of upgrading the “nursery” into a big kids room.

What was the neutral colorscheme that we chose for our little ones pre-arrival…has now served it’s purpose and needs to be refreshed.

The kidlets are room sharing and hubby is building them a bunkbed to accommodate the size of their room. We’re going to let them choose their new bedding and we’ll add some personal touches to make their “bed space”, their own. This will also be a fantastic improvement for our storage problem…

No more toys in the livingroom, WOO HOO!

I just ordered some sweet artwork for the kidlets from Minted. The pieces really reflect their personalities!

  
I also ordered a lovely piece for Mommy and Daddy. 

  
Just a little reminder to never go to bed angry.

Minted is a fantastic website that offers a vast array of art, decor, business cards, stationary and paperie for any occasion.

Their online order system is a breeze and their shipping is prompt.

I definitely plan to get some more items from Minted again in the future!

From now until July 13th, 2015, use promo code “RAINCITY10” at the Checkout, and you will receive 10% off your ‘art prints’ order!

  

What’s for dinner? Broiled Tilapia with Thai Coconut-Curry Sauce #Kid-friendly

The weather’s warming up, so eating heavy meals isn’t very desirable.

Our daughter’s on a rice kick right now and I felt like fish, so here’s what I made:

Broiled tilapia with coconut- curry sauce

Broiled Tilapia With Thai Coconut- Curry Sauce

courtesy of Food.com

Ingredients:

1 teaspoon dark sesame oil, divided

2 teaspoons minced fresh ginger

2 garlic cloves, minced

1 cup finely chopped red bell pepper

1 cup chopped green onion

1 teaspoon curry powder

2 teaspoons red curry paste

1⁄2 teaspoon ground cumin

4 teaspoons low sodium soy sauce

1 tablespoon brown sugar

1⁄2 teaspoon salt, divided

1 (14 ounce) can light coconut milk (I used regular)

2 tablespoons chopped fresh cilantro

4 (6 ounce) tilapia fillets

3 cups hot cooked basmati rice

1 lime, cut into 4 wedges

Directions:

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.

Add ginger and garlic; cook 1 minute.

Add peppers and onions; cook 1 minute.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).

Remove from heat and stir in cilantro.

Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).

Broil 7 minutes or until fish flakes easily when tested with a fork.

Serve fish with sauce, rice, and lime wedges.

Broiled tilapia with coconut-curry sauce

I was so pleased with this recipe! The coconut-curry sauce was mild enough for the kids and oh-so tasty, that we really enjoyed it! I served it up with a side of rice, sauteed zucchini and some of our favourite kale salad. Perfect for a weeknight dinner. This sauce could be used with shrimp or chicken as well.

What’s for dinner? Creamy Mushroom & Spinach Pasta

The kids were driving me crazy today…

They were both home, as our little lady had a dodgey tummy and needed to be kept close to the washroom. It was also an epic weather day consisting of rain, sun and even hail, so going out wasn’t ideal either.

It’s always a good day when you have bored kids and NONE of their toys are desirable, except the one that the other kid is currently playing with, then it’s war!

Here’s what we had for dinner:

Creamy Mushroom and spinach pasta

Creamy Mushroom and Spinach Pasta

Adapted from She Wears Many Hats

Ingredients:

8 oz pasta, uncooked (I used rigatoni)

3 tbsp all-purpose flour

1 cup chicken broth

1 cup milk

½ tsp salt

½ tsp black pepper

3 tbsp olive oil

8 oz sliced mushrooms

2 garlic cloves, minced

1 cup grated Parmesan or Gruyere

2 cups fresh baby spinach leaves

Directions:

Begin cooking pasta according to package instructions.

Whisk together flour, chicken broth, milk, salt and pepper. Set aside.

While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.

Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

Add shredded cheese, stir until cheese has melted.

Mix in spinach, allow to wilt.

Add drained pasta to skillet, toss to coat.

The kids weren’t really fans of the pasta that I had chosen, so next time I might use rotini, macaroni or a long pasta.

What’s for dinner? Pork roast and all the fixin’s.

It was a cold, rainy day today and I thought a roast dinner would help warm us up.

Unfortunately, the roast beef at the local grocery store were practically a million dollars, so I settled on pork.

Here’s what I made:

Pork roast with all the fixin's

PART 1

Pork Roast with Onion Caraway Gravy

Courtesy of Canadian Living

Ingredients:

1 tbsp (15 mL) butter

1 large onion, chopped

2 cloves of garlic, chopped

1 pork loin centre roast boneless, (3-1/2 lb/1.75 kg)

2 tsp (10 mL) caraway seeds, crushed

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

1-3/4 cups (425 mL) hot sodium-reduced chicken stock

3/4 cup (175 mL) white wine or sodium-reduced chicken stock

2 tbsp (30 mL) all-purpose flour

 

Directions:

In skillet, melt butter over medium heat; fry onion and garlic, stirring occasionally, until golden, about 8 minutes. Transfer to small roasting pan.Sprinkle pork with caraway seeds, salt and pepper; place on onion. Roast in 325°F (160°C) oven for 1-1/4 hours.Add hot stock and wine to pan. Roast until meat thermometer registers 160°F (71°C), about 1-1/4 hours. Transfer pork to cutting board; tent with foil and let stand for 15 minutes before carving.Place roasting pan over medium-high heat and bring pan juices to boil. In glass measure, whisk 1/2 cup (125 mL) of the hot juices with flour; whisk back into pan and cook, stirring, until thickened, about 2 minutes. Serve with pork.

  • PART 2
  • Roasted Beets
  • Adapted from foodnetwork.com
  • Ingredients:
  • 4 beets
    2 tbsp extra virgin olive oil
    1-1/2 tsp thyme
    1 tsp salt
    1/2 tsp freshly ground black pepper
  • Directions:
  • Preheat the oven to 400 degrees.Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1-1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
  • I mashed up some potatoes with herb and garlic light cream cheese with a bit of milk and steamed up a mountain of spinach to serve along side. Thumbs up all around!

 

What’s for dinner? Lemon Garlic Tilapia

With the cost of meat being so high…we’ve been eating a lot more fish!

It’s not only super tasty, but pretty good for you too 😄

I picked up a family pack of tilapia last week, so I had some still in the freezer.

This is what I made:

Lemon garlic tilapia

Photo credit: Allrecipes

*I forgot to take a picture, so I’ve borrowed this one from Allrecipes*

Lemon Garlic Tilapia

Courtesy of Allrecipes

Ingredients:

4 tilapia fillets

3 tbsp fresh lemon juice

1 tbsp butter, melted

1 clove garlic, finely chopped

1 tsp dried parsley flakes

pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

I boiled up some chopped carrots and diced potatoes and mashed them up with a bit of butter, milk and garlic powder, and steamed up a pile of spinach to serve alongside. The kids gobbled it up and even stole some of my fish!

What’s for Dinner? Turkey Swedish Meatballs

The other day, I had a hankering for meatballs and pasta, but didn’t want to go the standard spaghetti sauce route again, so I came up with this:

Turkey Swedish Meatballs

 

Turkey Swedish Meatballs

Adapted from Jessica Alba’s Turkey Meatballs & Damn Delicious’ Swedish Meatballs

Ingredients for the meatballs:

2 turkey breast whizzed through a food processor until ground

1 cup of Panko (Japanese breadcrumbs)

1/4 cup finely chopped carrots

  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil

 

Ingredients for the gravy:

1/4 cup unsalted butter
1/3 cup all-purpose flour
  •  
  • 4 cups beef broth
  •  
  • 3/4 cup sour cream
  •  
  • Kosher salt and freshly ground black pepper, to taste
  •  
  • 2 tablespoons chopped fresh parsley leaves

 

Directions:

To make the meatballs: In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.

Meatball ingredients

Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Turkey meatballs

  • To make the gravy: Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  • The gravy
  • Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  • Serve immediately, garnished with parsley, if desired.

 I had some dregs of dry pasta sitting in the pantry, so I cooked them up to have with these yummy meatballs. I steamed up some asparagus and sliced up some fresh cucumber sprinkled with dill. Yummers!