Quick n' Dirty.

....though I really recommend you wash them first. What?! 

I'm talking about big, beautiful russet (baker) potatoes. I always leave the skins on mine for extra vitamins, but feel free to peel them if you're so inclined. My title refers to the fact that I can only provide the recipe and one measly photo! I made this yesterday, but failed to take pics of the progress.

Crud! Sorry about that. Alas, this was some of the best soup I've ever made and so will definitely make it again.

I made a post on Facebook that I was cooking up a gongshow amount of bacon, in prep for this recipe. I got emails, comments, and conversations at the office today asking me how it turned out. Um....AWESOME, that's how. Wait, did I say that already? Right. Yes. BEST soup. Let's even throw a "HOT damn!" in there. 

So now it's your turn. Do you own a crockpot? Then make this. Like, tomorrow night. 

INGREDIENTS: 

- 4 Large baking potatoes. Cut 'em in 1/2" cubes 

- 1 white onion, chopped

- 1 900ml container of chicken broth 

- 3 cloves garlic, minced

- 1/4 cup unsalted butter 

- 2 1/2 teaspoons salt 

- 1 tspn black pepper

- 1 teaspoon dried dill weed  

 ----- < ---- this is me separating the ingredients for you, so it's easier to follow. Because I care. 

- 1 cup half n' half cream 

- 1/2 package of bacon, cooked in 'da oven (if you need help on this one, leave a comment and I'll fill you in!) Cut up into wee pieces. Not bacon-bit small, but about 1/2" or so each. 

- 1 cup diced green onions 

- Shredded cheese, as desired 

OK. Turn your crockpot on low and put the first eight ingredients in there to simmer for 8 hours. In a hurry? Put it on high for 4 hours instead. 

After time has passed, do a gentle mash (I like mine a bit lumpy.) Add the cream, bacon, and green onions and stir. Put the crock on simmer (if you have that setting) or just on low until you are ready to eat. Add shredded cheese to each bowl when served. 

C'mon! This screams "I am a satisfying bowl of Canadian Fall/Winter dinner!" Right? Right. 

Get cooking, 

 Stace.

Oat-rn't you glad I made these?

That title is ridiculous. But now you know what the main ingredient is in this one and you can either say "Ew! Oats! No thanks," and stop reading now. Or, you can say "Stace! Tell me more!" Which I shall now do. Read on, fellow oat lovers.

I wanted an alternative to cold cereal, eggs or toast for breakfast; something I could make quickly in the evening that would feed me for a few days. This is also a super snack for work, or just sitting at home with a cup of tea...and it has just 5 base ingredients. Bring on the peanut butter oat bars! 

You need: 

~ 4 cups of rolled oats 

~ 2 tablespoons of chia seeds 

~ 1/2 cup of slivered almonds 

~ 1/2 cup honey 

~ 1 cup peanut butter, melted

Then add in whatever you fancy: Dried fruits, chocolate chips, different seeds or nuts, ground flax...the options are endless! I used Craisins, and I wanted to add some chocolate too but was surprised to discover that my baking cupboard was bare. Doesn't everyone have chocolate chips, like, always on hand?! Apparently not. Dammit. So I halved and threw in a few chocolate-covered espresso beans, because I'm crazy like that. Not many, so they will only turn up in a few of the bars once cut. (those suckers are expensive!) *Note: I got the majority of my ingredients, including the sweet beans, at Bulk Barn. That store should give me discounts for the amount I plug the place. 

Combine the oats, seeds, and nuts in a large bowl. 

Pour in your honey and mix well, then add in the melted peanut butter and mix again. You might need to get into this with your hands to make sure it is all combined. 

Quick tip: BEFORE you get your hands in the sticky mess, fill your sink with a few inches of warm soapy water so you can dip in that after without coating your taps, counter, and anything else in the general vicinity with goo. 

Press the mix into a greased 9x13" pan. I lined mine with parchment paper and then used cooking spray on that. Overduing it? Mmmmaybe. But I'm a bit paranoid when it comes to my baking sticking, resulting in it falling apart or me throwing the dish out in anger because it's impossible to get clean. And then I'm sad. And sad is not how one should feel while playing in the kitchen. 

Pop it into a preheated 350 degree oven for 25 minutes. Say hello again to Lil' Red. 

 I zig-zag-drizzled a bit more honey over it after I took it from the oven. Let cool for a bit on the counter, then pop it in the fridge to harden before cutting. 

Give them a-go and let me know what you did to yours! 

 Get baking, 

 Stace. 

 Source:

Canape? Can-a-please.

Definition: The canape is an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food. 

Well, the tasty vessel used in this one was a chewy apricot, no bread or toasty bits of carbo-goodness. I was off to a housewarming party and I wanted to make something non-sticky, non-plate-requiring, yay-for-working-with-wine-and-other-liquors. Result? Turkish apricots topped with goat cheese goodness. 

Sweet Mother. These? Were awesome. There's a wee chance I ate 2 or 6 of these before we headed to the party.

Here's what I used: 

 ~ A sackful (no idea of the actual count) of turkish apricots. I found them at Bulk Barn. If you have this store, go. Go now. Go for the apricots and other fabulous ingredients. Such as.... 

~ Almonds! Dry roasted, no salt. *You're gonna season them yourself. Later. 

~ A lovely brick of goat cheese. 

~ Green onions.

~ Half n' half coffee cream. 

~ Seasonings. 

Step one: Put that gorgeous cheese in a bowl. Here's the brand I found at Save-On Foods: 

Two: Add a smidge of the cream; just enough to make the cheese a bit more...pliable? Spreadable? Yes. 

 

Three: Flavor your almonds. I put about a teaspoon of olive oil in a pan, heated 'er up, then added the almonds. Toss these constantly for about 4-5 minutes, until they are browned. Well, browner than the sad brown they were when you bought them. 

Drain them on a paper towel. Pat-pat-pat them down to get most of the oil off, then put in another bowl and toss with the seasonings of your choice while they're still warm. 

I used sea salt and some fresh cracked pepper. I figured I'd keep it simple and let the other ingredients speak for themselves. 

I then finely cut some green onion bits. We are now ready to layer! Apricot -- wee chunk of cheese -- onion slivers in a crissy-crossy pattern -- and the big finale, your roasted almond. 

This is my go-to plate of goodies for future potlucks/wine nights/housewarmings/birthdays...and maybe just when I feel like making wee treats for my own damn self. 

Get cooking/baking/treatin', 

Stace.

Source: http://reluctantentertainer.com/2011/06/day-13-keeping-fruits-nuts-and-cheeses-on-hand-for-apricot-and-goat-cheese-bites-recipe/