Equal Opportunity Kitchen: blogging events

Showing posts with label blogging events. Show all posts

Friday, October 5, 2012

MyMemories Digital Scrapbooking Giveaway

Part of me wants time to stop so that I can cuddle a two month old forever. The other part of me can't wait to get to know E as a 6 month old, a one year old, a toddler, during her school years, etc.

Watching her clothes get snug is a definite reality check that she's growing. I'm trying to capture photos and video of it all, but there's always an angle or an expression that is fleeting but unique. So, as much as I try to keep a camera at arm's length, some moments will just be forgotten.

When I got contacted by mymemories.com to try out their digital scrapbook software, I thought it would be a great way to organize and capture these early days. Plus, they're offering a free copy for one of our readers (keep reading for more details on how to enter into the giveaway).

Here is a quick tutorial on how the program works. In addition to this, there are a lot of videos online that show you other tips and tricks.

Knowing myself, I could definitely spend hours and hours making scrapbooks. I decided to start off with one of the scrapbooking templates that come with the software to get to know the program and for the immediate gratification.

Here are some of the scrapbook pages I put together to capture E wearing some of the knits that I made while pregnant.

The two professional shots of E were taken by a local newborn photographer, Sara McConnell (click on link for more shots of E at around 2.5 weeks).

I can't wait to keep playing with the program. It includes music and video options, which I'm really excited about.

So - now the cool part: A GIVEAWAY! Mymemories.com is giving away a free copy of the digital scrapbooking software for one of our readers.

Here's how to enter:

Leave a comment below telling us, "What photos you'd use in your first digital scrapbook." We'd love to know!

Extra Entries:

Become friends with Equal Opportunity Kitchen on Facebook and leave a separate comment telling me you did so.

Follow Equal Opportunity Kitchen on Twitter and leave a separate comment telling me you did so.

Follow Equal Opportunity Kitchen on Pinterest and leave a separate comment telling me you did so.

Tweet this statement to your followers and leave a separate comment telling me you did so:

Enter to win a @MyMemoriesSuite digital scrapbooking software hosted by @equaloppkitchen http://tinyurl.com/9e97tlc

Deadline to enter is Friday,October 12, 2012. Contest is open to everyone. Winner will be chosen at random.

Wednesday, October 3, 2012

Foraging with Mushroom with the October Cooking Light Virtual Supper Club

October already!!! I'm conflicted because I adore this time of year; the weather, the leaves changing colour, the plentiful harvest and yes, even the shift towards winter. The cooler weather is a welcome change and honestly, I'm getting a little "over" everyday salads. I'm ready for more comfort food, the smell of spices and pumpkin, Thanksgiving and the festive holidays.

This month we're virtually out in the forest foraging for mushrooms. I'm putting big emphasis on the virtual since I'm pretty certain you won't get too far with me in the forest looking for mushrooms. This month I've chosen a Wild Mushroom Omelette recipe. This is probably the best time of year to load up on mushrooms since they have a plentiful supply of vitamin D.

2 tablespoons finely chopped shallots
2 tablespoons water
2 ounces wild mushrooms, coarsely chopped
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon butter, divided
4 large eggs, divided
1/4 teaspoon salt, divided
1/8 teaspoon ground white pepper, divided

Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice, and 1/8 teaspoon salt.

Melt 1 1/2 teaspoons butter in an 8-inch skillet over medium-high heat. Place 2 eggs in a small bowl. Add 1/8 teaspoon salt and a dash of pepper, stirring with a whisk until eggs are frothy.

Pour egg mixture into pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for 10 to 15 seconds or until almost no runny egg remains.

Remove pan from heat; arrange half of mushroom mixture (about 1 1/2 tablespoons) over omelet in pan. Run spatula around the edges and under omelet to loosen it from the pan. To fold the omelet, hold the pan handle with one hand and tip the pan away from you. Give the handle a sharp tap with your other hand so the top edge of the omelet flips over, or fold the edge over with a fork. Slide the omelet from the pan onto a plate, rolling it as it slides, so it lands folded in three with the seam underneath. Tuck in the sides of the omelet to neaten it.

Repeat procedure with remaining 1 1/2 teaspoons butter, 2 eggs, 1/8 teaspoon salt, dash of pepper, and 1 1/2 tablespoons mushroom mixture.

Take a trip and see what the others in the club are doing for October:

Val from More Than Burnt Toast Cabernet Balsamic Burgers with Sauteed Mushrooms and Onions

Jerry from Jerry's Thoughts, Musings and Rants prepared a Mushroom Salad with Truffle Oil.

Sandi of The Whistlestop Cafe Cooking prepared Creamy Corn Chorizo Stuffed Mushrooms

Monday, July 16, 2012

A Taste of Yellow - A Tribute to Barbara Harris

I've always said that bloggers are great people sharing the love of food and wine. I never get tired of browsing other blogs, learning about new foods and getting tips that I can incorporate into my own kitchen.

4 years ago I met Barbara Harris from Brisbane, Australia. We forged a very quick bond that went a step deeper than just food and wine. Although I didn't have cancer, we both knew what it felt like to be sick; to spend endless hours in a hospital for one treatment or another; for missing our appetites but still wanting to continue to blog about something we both loved. Barbara was a voice of encouragement for me during rougher times and I always appreciated her generosity, even in her darkest times. I was lucky enough to be the recipient of a kidney transplant and slowly my health improved and I could return to my everyday life without having to be linked to a machine 3 times a week.

Barbara started the event, Touch of Yellow, in support of the Lance Armstrong Foundation.

One year, during the "Touch of Yellow", I decided to submit but also included a bracelet that I made and named after her. I actually sent it to her and I believe that for both of us it meant a great deal. When Barbara found out that the World Transplant Games would be near her home, she reached out to me and invited me to stay with her family during the games. I was floored - I mean - she really didn't know me and was ready to open her home to me.

Unfortunately, Barbara lost her fight with cancer and here we are paying tribute to this exceptional lady who in her most unassuming way, managed to win the love and respect of fellow bloggers all over the world. Barbara's blog Winos and Foodies is still online and I would encourage you to browse and get a sense of how special she was.

Meta from What's for Lunch Honey has run The Monthly Mingle for as long as I can remember and this month Jeanne of Cook Sister will be the sponsor of The Monthly Mingle - A Tribute to Barbara Harris.

I'm sitting and enjoying what I call a pimped up Mango Lassie. I added a little rum to it, so here's to you dear Barbara. Your suffering is over. You will not be forgotten. Thank you for your kindness and your friendship.

1/4 cup low fat plain yogurt

1/4 cup rum

1 cup chopped fresh mango (frozen works too)

Juice of 1/2 lime (or lemon)

1 can Sanpellegrino Aranciata

In a blender add all the ingredients (you can add ice cubes also if you like)

Blend until frothy; pour into glass and garnish as you like.

You have until August 6th to submit your tribute to Barbara Harris.

Here are the rules:

1. Make or bake something yellow (sweet or savoury), or something using yellow ingredients. Let your imagination run wild: lemons, yellow peppers, yellow plums, yellow carrots, yellow squash - the possibilities are endless!

2. Post the dish together with any cancer stories or memories of Barbara on your blog between the 1 July and 6 August 20012. Older posts will not be accepted. Please also note that your post should be prepared exclusively for thre Monthly Mingle and should not be submitted to any other events.

3. Please link your post to this announcement and to Meeta's Monthly Mingle page. Use of the lovely logo Meeta designed is optional in your Monthly Mingle post.

4. Please submit your entries before midnight (your time) of the 6 August 2012 by sending me an e-mail (emailcooksister AT gmail DOT com) containing the following:

"Monthly Mingle entry" in the subject line
Your name
Your blog name and URL
Your location (just the country or city is sufficient)
The name of the dish
The URL of the post in which the dish appears
Please attach a photo of the dish (max 500 pix wide) to your e-mail

Saturday, April 14, 2012

Canadian Lentil Contest: Best in Baking

Remember these cupcakes? They're the Red Velvet Lentil cupcake that My friend, Ron, and I blogged about here.

I was beyond excited to get a mid-day call from Ron while at work letting me know that we had won our category (Best in Baking) in Canadian Lentil's Recipe Revelation contest. Click on the e-book below to see some of the submissions and the four winning recipes:

Thursday, December 8, 2011

Butternut Squash Gnocchi

Remember when Giz lost her mind and bought way too many pumpkins? I know that's vague seeing as losing her mind and buying too much food is a bit of a regular occurrence. Well, one of the side effects of this was me having frozen pumpkin puree in my freezer for about a year. Maybe that makes me an enabler.

I figured, it would probably be 'pushing it' to keep the puree in the freezer for more than a year. Around the same time, I saw this really great post and video about making pumpkin gnocchi. The inspiration began... Then, Proud Italian Cook featured a gnocchi-making day on her blog. I would love to be able to take part in one of her mass pasta-making days. I e-mailed Marie, asking for her recipe. Turns out she got about 200 other similar e-mail requests.

Butternut Squash Gnocchi

Ingredients

2 cups of pureed butternut squash (I used pumpkin)
½ cup Parmesan cheese
1 tsp. salt
Pepper to taste
2 eggs
2+ cups flour

Instructions

Preheat the oven to 375 degrees. Cut the squash in half. Remove the seeds, drizzle with olive oil, salt and pepper. Lay cut side down on parchment lined baking sheet. Roast the squash until soft—30 minutes or so.

Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.

**I started at this point in the recipe, since I already had the pureed pumpkin. However, I figured I should remove the water from the puree. I put the puree in cheese cloth and let the water drain for about an hour (and then squeezed it impatiently).

What originally started out at about 4 cups, turned into about 2 cups, after the water was removed.

Mix the pureed squash with parmesan cheese, salt, pepper and eggs.

Then add the flour into the mixture and work together by hand (I started with a spoon and then switched to using my hands).

It will be very sticky. I ended up needing well over 2 cups (probably closer to 2 and 3/4 or 3 cups) by the time I was done.

Once smooth, flour work surface, Divide dough into 6 pieces.

Roll each piece into a long strip, about ½ inch wide. Cut the strip into ¼ to ½ inch pieces.

Using a gnocchi board, a fork, the back of a grater (or just as is) to create ridges.

Place each piece on the floured wax paper and repeat with the rest of the dough.

Bring a large pot of salted water to boil. Boil until all the gnocchi floats—about 5 minutes.

While gnocchi is cooking have your sauce ready so you can toss right in.

If not you can freeze them.

The recipe made enough for 3 sheets worth of gnocchi. I actually froze them all, but defrosted one sheet the next day for dinner.

The rest went into a freezer bag for leftovers.

Verdict: A very good first effort, if I do say so myself. My gnocchi may not be as pretty as Marie's, but I really liked the taste. I didn't really taste the pumpkin flavour, but that's probably my fault for pairing it with a tomato sauce. I would definitely make this (or one of Marie's other gnocchi recipes) again -- probably a double or triple recipe.

It has been a really long time since I've made a pasta dish worth blogging about. So, I've got to share this with Presto Pasta Night. This week's (week #243) roundup is being hosted by Jamie at Cooking with Moxie.

Thursday, November 24, 2011

Overnight Chicken Stew with Israeli Couscous

My culinary bucket list is loaded with international recipes I have yet to experiment with. Israeli food has been near the top of my list because the food of Israel embodies flavours and methods that have, over the years, been a melding pot of many different countries.

Inspired by Israeli Kitchen , my friend "L" gave this recipe for Overnight Chicken Stew with Israeli Couscous a try and raved about the outcome.

Serves 6 – easily halved

Ingredients:
2 cups – 500 grams Israeli couscous
2 medium onions, chopped
Olive oil
Salt and black pepper
1 tablespoon paprika
2 teaspoons ground cumin
1 bay leaf

*Optional: 1 tiny red chili, or 1/2 teaspoon cayenne flakes
4 cups boiling water plus 1/2 cup later
*Optional: 4 medium potatoes, thickly sliced
1 entire, jointed chicken or 6 leg and thigh pieces

Method:

Rub salt and olive oil into the chicken pieces. In a large pot, fry on the chicken on all sides in 2 tablespoons olive oil. Remove from pot.

Add 1/3 cup oil to the pot and in it, gently fry the onions till they’re very soft and golden.

Add the Israeli couscous stir, and fry for 3 minutes.

Add the 4 cups of boiling water. Stir, taste for seasoning and add salt and pepper. Cover and cook 8 minutes.

Remove from heat and fluff the Israeli couscous up with a fork. Let it cool somewhat and then remove it from the pot to a bowl.

Wash the pot out, dry it, and line it with parchment paper. If adding potatoes, put a layer of raw potatoes down in the pot and up around the sides, till they’re all used up.

Put half the Israeli couscous in the pot (on top of the potatoes, if using). On top of it, place the chicken pieces. Add the paprika, cumin, bay leaf, and optional chili.

Top with remaining pasta and add 1/2 cup hot water.

Cover all with baking paper. If you wish to cook eggs in this stew, either place them alongside the chicken pieces or on top of this baking paper cover. Cover the pot with its lid and make sure it’s down tight. If necessary, wrap tin foil around the top to make sure no steam escapes.

Bake overnight in oven set to 215° F – 100° C, or 4 hours at 300° F – 150° C. I put mine in at about 11 p.m. and took it out at about 9 a.m.

Verdict:
I loved the method. So easy with simple ingredients and is one of those recipes that you can add additional vegetables, mushrooms and a variety of spice to. When you wake up in the morning, the incredible fragrance of cumin fills your home and one could be tempted to eat it for breakfast (just sayin')
"L" actually added bacon bits to the potatoes on the bottom and said it was a 5 Star addition and had everyone fighting for the potatoes.

I'm sending this recipe over to Frugal Recipes for the next submission of easy to make recipes with simple ingredients. If you missed the last roundup, you can find it HERE

Monday, October 24, 2011

Marcella Hazan's Simple Tomato Sauce

Ruth from Once Upon a Feast is celebrating Presto Nights #237. This week's host is
Theresa of The Food Hunter's Guide to Cuisine . The roundup will be up on October 28th so make a point of checking out the entries on Theresa's blog.

It wasn't that long ago that I was speaking with Val from More Than Burnt Toast sharing with her that I was on tomato surplus. She told me that I had to try Marcella Hazan's sauce recipe; that I'd never had anything like it .and that I would be pleased with the result. Val also mentioned that it was easy peasey (my favourite) and inspired me to check out Hazan's cookbook and give it a try.

If you're not familiar with Marcella Hazan, get to know her a little better HERE

* 2 cups canned plum tomatoes (whole, peeled, chopped, with their juices about one 28-oz. can) I used fresh tomatoes.
* 5 tablespoons unsalted butter
* 1 medium yellow onion, peeled and cut in half
* salt, to taste

#1 Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.

#2 Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.

#3 Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.

#4 Discard the onion.

This is one of those forever recipes that will always get a WOW reaction at the table and nobody will know how simple it really is to make (unless, of course you tell them)

Monday, October 10, 2011

Hourly Photo Project

Andrea at A Peak Inside the Fishbowl is holding an hourly photo event to commemorate Canadian Thanksgiving. Happy Thanksgiving!

To participate, you take one photo every hour, on the hour, for ten hours. The goal is to get ten photos from where you happen to be at that time.

It has been a couple of years since I last participated, which you can see here.

Let's get started with this year's hourly photo project...

5:20am: Not loving my new wakeup time. I'm not sure why I keep waking up at 5:00 on the weekend, particularly when I spend the week looking forward to sleeping in on the weekend.

With any luck, there will be a delay before my next photo, meaning that I managed to fall back asleep.

9:00am -- Yay! Got a couple more hours of sleep.

Now I'm up and surveying the damage from yesterday's Thanksgiving dinner. Giz and I (with R's help) cooked for 11. Here's some of the damage:

10:00am

Funny story... A few weeks ago was Baba's (my grandmother) birthday. She turned 89. Baba decided to make "full" use of the birthday special (free dozen bagels) at the bagel store that my family frequents. After visiting one franchise, she worried that she wouldn't have enough to give to both my mom and Auntie Takeout. So, she got my mom to take her to a second bagel store and get another birthday special.

I decided to pull a birthday prank. I got R to give her a call, pretending to work for the bagel company. He does a great job of playing the "straight man." He asked her how many bagel stores she visited and how many birthday specials she had used. He explained that she is only allowed to have one dozen free bagels for her birthday.

Poor Baba nearly had a heart attack. After she tried to plead ignorance, she just went silent. Finally, I took the phone and after catching my breath from laughing hysterically, I yelled "Just kidding Baba!" #elderabuse

11:00am -- working hard...

We're heading out for a few hours...So, my next updates may be a bit delayed.

Several hours later....

Oops - that took longer than expected. But, I did take hourly photos!

12:00pm -- We met up with Auntie Takeout et al. and the Bubster (Baba) and went apple picking.

1:00pm -- Guess what kind of apple this is!

2:00pm -- Back seat driver, Suki

3:00pm -- Lunch at Auntie Takeouts. Love bagels with tuna and egg salad. (Yes -- I know -- second bagel of the day. It's getting excessive.)

4:00pm -- Getting ready for the game.

5:00pm -- Gotta love anthropomorphized fruit:

That marks the last of my 10 photos! It's 5:30 now and our last evening at Giz's. Tomorrow, we drive back to Ottawa. So it's probably time we start discussing plans for the rest of the evening.

Wednesday, September 21, 2011

#Year of the Pie2 with Tenderflake

An invitation to attend a holiday event and tweet-up at Tenderflake promises to be a treat to the senses as well as a source of inspiration. Since this event was focused on holiday entertaining and The Year of the Pie, I looked forward to making my life easier during the stressful marathon of holiday cooking and baking.

Hotdog Pinwheels, so easy, using Tenderflake puff pastry, mustard, hotdogs and cheese, a simple to prepare appetizer that even the kids will love. You can find the recipe HERE

How about some Turkey and Cranberry hand pies?

Carmelized Onion Tarts - these are my personal favourites; small bites of carmelized onion and goat cheese.

Find the recipe HERE

There's no rule that says you can't have all three together :)

Ever heard of pie fries? Sweet or savoury, both decorative and tasty;

You can find the recipe for savoury HERE and sweet with cinnamon and sugar HERE

The kitchen is set up for a demo by Gillian and Chef John Placka, after which we split up into groups and make our own pie of choice. It's apple season and who doesn't love apple pies or that heavenly smell of apple pies in the oven.

Don't pictures really say a thousand words? Seriously, you don't have to labour and worry about whether or not your pie crust will turn out; fussing over small canopes or making puff pastry from scratch. Tenderflake products are really about making your life easier with a quality product that's recognized anywhere in Canada. The power of branding!!

I loved this event. Check out Tenderflake's website for huge variety of recipes.

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