Just Like Grandma Used To Make

Pickled beets make me smile.  Peaches in light syrup can bring me to tears. Not necessarily out of sadness, but of sweet childhood memories of my Grandmother. You see, she always had the best preserves. Jars lined up in the basement cold cellar just waiting to be eaten.  The end of meals quite often brought the arrival of her canned fruit as dessert.  They always seemed to be the perfect way to cleanse the palette and appease my overactive sweet tooth.  Never mushy, they had just the right amount of firmness as they sat in a glistening pool of syrup.  In the past, I found myself consumed with insatiable cravings for her preserves.  My sad attempts to quell them left me with store-bought cans of gelatanous peaches in syrup so sweet I would have been better off with a bowl of sugar and a spoon. I never thought that I could have just made them myself.

This past summer I decided to try my hand at canning for the first time.  I was pleased that one of my elective options at school was a class dedicated to all things preserved. The instructor was a quirky Italian lady that you couldn't help but get excited with over even the simplest of things. We made tomato sauce, jam, vegetables, chocolate syrup and even flavoured salts. I loved every minute of it.  

I think I picked the course, not just for the knowledge or skills, but as a way to connect with my grandmother.  Even though she is not with me, I think of her every time a batch of jars get plunged into boiling water or the kitchen is filled with the satisfying 'pings' heard as lids are sealed.  She definately had to be watching as my mother and I worked our way through ten pounds of beets, holding up our stained hands and making 'red rum' jokes.  I was proud to be able to gift Bertie's Beets to my family and friends over Christmas.  I'm even lucky enough to have the recipe, safely tucked away in an old recipe box, on a small piece of paper in her handwriting.  This is one recipe that is staying in the family.

G.

Gaining A New Perspective On Recipes

I am re-discovering my cookbooks.  Since the change in my diet, the overall view I have on food has evolved.  It's true that going to restaurants can sometimes be a tiresome challenge of trying to make a meal out of the menu offerings.   Yes, there may be more items on my list of can nots than cans.  To some, the thought of never eating bread or any kind of wheat or grain again is impossible.  Add in the removal of legumes, processed food, refined sugar and most dairy and it becomes unfathomable.  It can be a lot to wrap your head around.  Heck, it took me the better part of a year to adjust to a whole new diet.  Now, as I approach the two-year mark, it's just my way of life.  

I do not focus on what I am no longer eating.  Instead, I prefer to savour what's actually on my plate.  Good quality meats, local fruit and vegetables, nuts, seeds and the occasional dessert.  Even some alcohol in small quantaties.  I do not feel as if I am missing out or that my food is in any way lacking.   I have even found that with the subtraction of an option, brings the addition of new ones. A food that you used to hate becomes a staple after you get bored with the basics.  How I ever disliked coconut I will never know.  When it comes to food, there is a method I use to form new opinions.  If I enjoy the taste, but am getting hung up on the texture, I will eat that particular item everyday for at least a week until I become accustomed to it.  If the flavour is the problem, I will look up at least five different ways to prepare or eat the food in hopes of finding a way to enjoy it.  After that anything I still don't like I will try to revisit in the future.  It doesn't work for everything, but it forces me to at least try it from more than one perspective.   

One of the aspects I have been enjoying the most about my time at culinary school is learning the proper techniques of preparing a dish.  Once I know the ingredients, and how they contribute to the end result, I can then go back and alter the recipe to fit my dietary needs while still maintaining the central integrity of it. In my Northern Italian class we had a rack of lamb that was coated in a mixture of panko, fresh herbs, garlic and olive oil before it was seared then baked in an oven.  I replaced the breadcrumbs with almond meal and continued on with the recipe.  I had to keep a closer eye on the lamb since my coating was more easily burned, but it turned out perfect.  Some recipes, like the lamb, only require the smallest tweak to work for me.  Others, half the ingredients must be replaced and the entire methodology changed.  The fun is in the challenge.

In the same light I started to think about some of my favourite cookbooks. I have a few that are specifically paleo, filled with recipes I know I can eat, but the majority are not.  Over the past few weeks I have been going through my collection with an eye for recipes that will work for me.  The process is bringing me back to books I haven't touched in years.  Recipes that were overlooked or forgotten are centre stage again.  I have to say looking through cookbooks is my happy place.  It relaxes me more than yoga ever will.  As I read through recipes I can practically taste each dish.  Aromas flow off the pages, often leaving me salivating.  Each picture or ingredient list sparks my creativity and urges me to get into the kitchen.  Knowledge can be found in every recipe, even the ones you are not fond of. 

I am about halfway through my cookbook collection. The sticky notes are dwindling, the excel chart of recipe locations is growing and more food awaits me on the horizon. It's time to eat.

G.

G Eats: Instagram Food Roundup

I am one of those people. An Insta-grammer whose primary photo subject is food. If you follow my feed be prepared to always know what I'm cooking or eating.  I love being able to share things so easily.  The downside is I've gotten into the habit of snapping a quick 'pic', posting it, then moving on.  I've come to realize that some of the food I'm sharing on Instagram would be better off on here along side a recipe.  Enter my food roundup.  Every now and then I will search through my Instagram for a past food picture that I believe deserves a bit more of a spotlight and I'll bring it over here for it's day in the sun.

This round I'd like to introduce you to: Breakfast "Pizza"

{Primal Antipasto Egg Pizza}

Eggs are a breakfast staple for me.  Toss 'em with some veggies, add some meat and you've got yourself a filling meal to kickstart your day.   I will eat eggs any which way and changing them up keeps me from getting bored.  A girl can only eat so many omelettes. Besides, half the fun of food is finding creative ways to present it.  

This recipe came about when I was craving pizza for breakfast.  It's not quite the same as pulling a cold slice out of the fridge and calling it a meal, but it's pretty darn good.  All the pizza flavours, minus the grease and guilt, plus my daily dose of eggs.

Breakfast Pizza
Coconut oil, for the pan
2 Eggs, well beaten
2-3 TBSP pizza sauce or tomato paste
Toppings of choice: veggies, meat, cheese, spices etc.
{In the case of this pizza I had prosciutto, roasted red peppers, sauteed mushrooms, chives and goat cheese.  It is best to have your veggies and meat pre-cooked since this doesn't get put in an oven}

Heat a crepe pan over medium heat.  Add a spoonful of coconut oil.  

Once hot, pour your beaten eggs onto the pan and swirl around to create an even surface, just like you would if you were making crepes.  Turn the heat down to med-low to allow the eggs to cook without burning.  Let it go for 2-3 minutes until eggs are set enough to flip.  

With a spatula, carefully flip the eggs over to finish the cooking process.  While this side is cooking begin building your pizza. 

Spread the sauce onto the eggs then layer your remaining ingredients just like you would a regular pizza.  At this point I will sometimes place a lid on it to heat the toppings a bit and let the cheese melt, but this step is optional.  Once you have all your toppings on the eggs should be done.

Slide onto a plate and enjoy!


G.

Holiday Greetings

Wishing everyone a happy holiday season and all the best in the new year!

G.

Let G Make Cake!

Birthday cakes! I make a lot of them for my friends and family.  It's always nice to present someone with a cake just for them on their special day.  I thought I would share with you some of the ones I've made over the past few months.

Cake number one is a Harry Potter themed cake for a friends 30th birthday.  Hogwarts was a marble cake batter baked in a Nordicware castle bundt pan.  Each turret had the individual house crests in them and the centre the Hogwarts crest and motto.  It sat on a chocolate slab cake that was decorated with trees and icing to represent the forrest and water.

The second cake is a candy cake.  A request from my neighbour as a surprise for her boyfriend.  This was two layers of rich chocolate cake with chocolate frosting.  Ladyfingers pressed around the sides and tied with a ribbon.  White chocolate wafers separated by smarties along the perimeter and mini m&m's for the writing.    

For my Dads birthday.  A simple layer cake with coconut whipped cream and strawberry puree.   A few chocolate shavings for garnish.

Lastly for my friends annual birthday dinner gathering a 10" Ricotta Cheesecake.  Almond meal crust and a light lemon flavour.  Served with chocolate and strawberry sauces on the side.

Looking forward to all of the cakes, birthday and otherwise, I will make in the new year.

G.

G Eats: Almond Crusted Pork Chops

My Mum has always made the best breaded pork chops.  I don't miss bread, but I miss those. At least I did until I realized a paleo version was just waiting to be made.  Perhaps I can go through her recipes and re-vamp all my favourites.  Until then at least I have these.

Almond Crusted Pork Chops
4-6 boneless pork chops
1 cup almond milk
1-2 cups almond meal
1 tsp garlic powder
1 tsp onion powder
Salt & pepper; to taste

Preheat oven to 350.  Line a baking sheet with parchment paper.

In a wide, shallow bowl mix the almond meal, garlic powder, onion powder, salt & pepper. Set aside.  Place the almond milk in a similar bowl and set aside as well.

Using a meat mallet, pound the pork until it is a thin even thickness.  Working with one piece at a time, dip the pork into the almond milk and let it sit for a minute.  

Lift pork out of milk and shake lightly, then press it into the almond meal mixture. Turn the pork over and press the other side into the mixture as well, ensuring it is firmly packed on.  Shake off excess, then place on parchment lined tray.  Repeat with remaining pork.

Bake for 30 minutes, flipping halfway through, until pork is cooked through and breading is golden.*

Serve with mashed cauliflower and steamed veggies for dinner. Or with sauteed cabbage and fried eggs for breakfast.

*Please note that almond meal burns easily so keep a close eye on the pork.  If your oven runs hot or you think the breading is starting to burn turn the temp down to 325



G.

G Eats: Wing Tips w BBQ Sauce

I have a favourite snack that some might consider weird.  I love to munch on crispy, crunchy, delectable chicken wing tips.  Baked until they are golden brown and easy to bite through, they pair well with a smokey bbq sauce for dipping.  These often discarded morsels may seem an odd choice, but I would pick them over a handful of chips any day of the week.

Wing tips are cheap.  You can find packages of them on their own at the grocery store.  You could also buy chicken wings and instead of throwing the part away, start a wing tip collection in the freezer for future snacking.  I've always been so content to snag the tips off my roast chickens that I had to give a full snack plate of them a shot.  This dish is really simple.  Very few ingredients but lots to love about it.  

Chicken Wing Tips
1 package of wing tips
Salt & pepper to taste
1 cup of your favourite bbq sauce

Preheat oven to 375.

Season your wing tips and lay them out in one layer on a baking sheet.  Place in oven and bake 30-40 minutes, flipping once, until golden brown and crispy.

Serve with bbq sauce for dipping.  

It may seem crazy but don't write them off until you try them. The flavour possibilities are endless.  Toss a dry rub on them before baking, experiment with different dipping sauces, whatever you like.

Enjoy!


G.   

Another Year of Ghoulish Fun

My most favourite time of year has finally come upon us again!  Halloween is just a few days away and it is always prefaced by the Zombie Walk.  Saturday brought all the bloody undead to the streets of Toronto in all their ghoulish glory.  

As always, the enthusiasm people bring to the day brings a smile to my face.  I like to go all out for the zombie walk and appreciate others who do as well.  I usually pick an outfit that is unique enough that others won't be dressed the same but recognizable as well.  I also like to take into account that it is late October and likely to be cold and rainy.  This year I didn't have the funds to buy a whole bunch of new costume stuff so I had to make due with whatever I could find in my costume trunk.  As luck would have it an unopened fox costume happened to be there.  With the popularity of the song "What Does The Fox Say" I had the perfect idea.   

A simple sign made of felt was the only thing I had to add to the costume.  Throw on some tights and bloody up a matching turtleneck from Value Village and I was set! The hat and jacket (which I already owned in a complementary colour) kept me warm and dry.  I shambled, stumbled, groaned and shouted "BRAAAAAAAINS" with the masses.  All in all another successful zombie walk.


G.

Gastropost Missions

Food missions for food lovers.  That is the tagline below the heading of the two-page section of the National Post known as Gastropost.  Every Saturday finds food pictures from all over social media as mission participants visit restaurants, or cook up a storm at home, to complete the current theme.  Wednesdays bring the mission and everyone has 1 week to take pictures and post them with the hashtag Gastropost.  The best pictures are featured in the paper.  

Past missions have included such things as Slammin' Sammiches, The Value of Pie and Beer vs Wine. Some are more difficult then others, but all encourage food creativity.  The whole idea to utilize the social media frenzy of food pictures as a section of the newspaper is really inventive.  Print media is always battling with the ease of the online world.  With blogs so plentiful and most people disinclined to read anything in paper format, I imagine it can be difficult to keep people interested in buying a paper.  Put a picture they took in there and I bet they will change their mind real quick.   

I found out about all this after Gastropost left a comment on one of my Instagram pictures to contact them if I was interested in taking part.  Curious, I emailed them to see what it was.  I have now signed on for the missions. Should be fun.  Please watch out for my pictures. Hopefully they make the cut!

G.

Good Food Box

Today I received my very first good food box.  I am proud to be supporting my local farmers.  The program, run by Foodshare Toronto, allows me to buy fresh, good quality produce, at a fraction of the cost. As someone who is watching both her wallet and what she eats, this couldn't be a more perfect fit for me.  

As I arrived at the pick up site,  I felt as if it was Christmas morning.  There sat a little green box, contents unknown, with my name on the lid.  It was just waiting to be opened. Each piece of produce pulled out of the box brought a smile to my face.  I wish everyone could be that happy when buying their fruit and veggies.  

My first box, priced at $24.00, was a small organic good food box. It included:

4 Apples

1 Avocado

1 Bunch Bananas {Fair Trade}

1 Large Cabbage

1 Bunch Kale

1 Bunch Red Leaf Lettuce

1 Red Onion

1 Green Pepper

1 lb Potatoes

.5 Basket Field Tomatoes

2 Heirloom Tomatoes

All of these items are organic and only two (the avocado & bananas) are not local produce. 

As of right now I am excited to eat all of this food and to try out the other boxes that are offered.  I'm sure next weeks present will be just as wonderful!

G.

Current Obsessions {GGO}

Summer continues! I never really get tired of the warm weather and all that comes with it.  Particularly the August events that happen every year.  They play a starring role in my current obsessions.

1) Shark Week (it's a constant obsession). I will admit here that I've developed a wee love for sharks.   This year was one of the best shark weeks programming wise. Not only did Canada actually get the full week, but they added in some shows on more than just great whites and attacks.  Hopefully they will continue to bring a new variety of shark shows next year.

{Help! I have shark week on the brain}

2) BBQs.  What is summer without food grilled over a flame and friends to share it with?  Whether you have burgers or spider dogs, grilled pineapples or peaches the bbq adds a little extra magic to whatever you're cooking.

{Paleo burger & faux-tato salad}

3) Family Gatherings.  Every year we do a big weekend get-together with my Mums side of the family.  We compete in games, catch up and eat turkey cooked in a garbage can.  It's one of summers greatest highlights. 

{My team for the family games competition}

4) The Canadian National Exhibition. The food building alone is enough of a reason to go.  Add in the games, rides, shows and various other activities and it's a solid day of good times with friends.

{The view from above}

August has been kind to me, if only summer could last forever!

G.

G Eats: Honey Ginger Chicken Stir Fry

Stir fry has to be the one of the easiest ways to use up a lot of veggies and stretch out a smaller amount of meat.  It comes together quickly for a delicious meal full of good for you stuff. This recipe came together as one of those toss-what-you-got-into-a-pan-and-make-it-delicious kinda meals.  Feel free to use whatever vegetables you have on hand for this one.

Honey Ginger Chicken Stir Fry

4-6 Boneless skinless chicken thighs, cut into 1 inch pieces
Marinade:
3 TBSP Coconut Aminos
1/2 tsp each Onion Powder, Garlic Powder & Ground Ginger

Place chicken in non reactive bowl. Combine marinade ingredients and pour over chicken.  Toss well to coat.  Set aside in fridge for at least 1 hour.

1/2-1 Cup Tapioca Starch {enough for just a light coating on the chicken} seasoned to taste with salt & pepper
Coconut Oil for the pan
Assorted Mixed Vegetable {onions, carrots, celery, mushroom, broccoli or whatever you have on hand}
2 Cloves garlic; minced
Sauce:
1/4 Cup Coconut Aminos
Ground Ginger
Chilli Flakes
Lime Juice 
Honey
{add the seasonings to your own taste, depending on how hot or sweet you like your sauce}
Arrowroot Powder {for thickening if needed} 

Heat enough oil in a frying pan or wok for a shallow pan fry.  Dredge marinated chicken pieces in the tapioca starch, shaking off any excess.  Pan fry in batches until cooked, flipping part way through.  Roughly 5-7 minutes.  Set aside on paper towel lined plate.

Remove extra oil and toss in your mixed vegetables {except for the broccoli which can be added later so it won't over cook}.  Fry until they begin to get tender {you can add a bit of water to steam them slightly if you want to speed up the cooking process} when they are at the halfway done mark, stir in the broccoli and garlic.  Cook for a couple more minutes, then pour in the sauce.  Continue cooking until the vegetables are at their desired doneness and the sauce has thickened.  Add the chicken back to the pan and mix.

Serve on a bed of riced cauliflower.

Enjoy!



G.

Current Obsessions {GGO} Birthday Edition!

Yesterday was my birthday! I got to spend the day outside with my friends having tons of fun. I thought an obsessions post would be appropriate for today.

1) Birthday Cakes! Are we surprised this is number one? What is a birthday but an excuse to eat as much {paleo} cake as possible?

2) Paleo Desserts Cookbook.  It goes hand in hand with number one. You can't have cake without cake recipes. This book rocks!

3) Long Sunny Walks in the Summertime.  Walking is free AND good for you.  I love spending solo time appreciating the beautiful things around me.

4) Batting cages.  Even if your terrible this is a lot of fun with a group of friends and it's relatively inexpensive.  I personally swing until I can't lift my arms anymore.  Batter up!!

 

Not a very in depth post, but here it is, short and sweet {just like me}. Now I'm off to find more cake.



G.

Vacation Grub and Universal Updates

We're back from our trip and it was so lovely! The weather held up quite well for us and we only went maybe $150 over our budget.  All in all the trip was a success!! I though I would give a quick overview of our adventures and some of our challenges too.

Our hotel was very nice and a 10 minute walk from the main parks.  This really allowed us to come and go as we pleased without having to take a taxi or wait for the free shuttle, which had to be booked in advance and only ran at certain times. The only downside was I had picked the hotel for it's three restaurants inside hoping we could utilize them more.  Needless to say after spending $40 on a subpar breakfast the first day we realized we would need to dine elsewhere for the remainder of our stay if we wanted to stay on our budget. Our breakfast fund was greatly saved by the discovery of a Golden Corral in a 3 minute walk from the hotel.

Our first stop was Island of Adventures, I would rank it as my 2nd favourite park of the trip (Seaworld stole my heart). I loved how immersed in each area you felt as you walked through. Naturally Harry Potter World was one of our biggest highlights and we made sure to visit multiple times.  I was a big fan of the big-as-your-head turkey legs at the Three Broomsticks. The Boy was a big fan of butterbeer.

 

To avoid buying too many overpriced snacks we loaded up on fruit, veggies, beef jerky and grain free granola to keep our energy up during the day.  We learned quickly that a lot of the in-park places to eat, that weren't full restaurants, would not offer substitutes. I found myself having to pay extra for little more that a few pieces of iceburg lettuce, a cucumber hunk and a wedge of tomato.  Since we had the all access passes it allowed us to enter and leave the parks as often as we wanted, so we made a habit of leaving to hit up the food court in the city walk where I could get a super large salad with all the fixins' AND grass feed beef on top.

Universal Studios was neat but not nearly as much fun as the other parks.  I liked all the movie stuff, but found as far as rides and activities went there wasn't as much to do if you didn't want to shop. Still a good time though.

We took big time advantage of the all you can eat buffet at Aquatica that allowed us to go back as many times as we wanted through the whole day.  It didn't have the most food choices but it definitely kept us fed and went easy on our wallets. 

Now let's talk Seaworld.

Seaworld was by far my favourite park on our trip. Filled with rides and all sorts of aquatic life there was so much to do that we didn't even get through it all in one day. Naturally the shark encounter area was the best where we got to go through a tunnel with sharks swimming all around us.  Right outside it there was a restaurant where there was a big aquarium full of sharks to look at while you ate.  It was one of our splurges but allowed us to eat a really hearty meal in the middle of the day, got us out of the heat for a while and allowed me to stare in childlike wonder at the sharks. I think the one "complaint" of the day was that I would run off the minute I saw something interesting, leaving The Boy to try to grab my backpack to keep track of me.  I had warned him I was going to be a 6 year old all day.

Overall the trip was just fantastic and, despite our financial constraints, we managed to optimize our time and funds to ensure the maximum amount of fun was had by all.



G.

Going Places On A Budget

Countdown to Universal has begun! In two weeks The Boy and I will be headed on a much anticipated trip to Florida.  We will be spending a full week traversing the many Universal parks and embracing the kid-like wonderment inside.  This trip was my present to him for his 30th birthday back in January, so needless to say, the buildup has been torture.  It will be his first time on a plane as well as our first real vacation together as a couple.  We are very excited.

When I initially purchased this non refundable trip (hotel, airfare and all access passes) I was gainfully employed and looking for a suitably awesome gift for a milestone birthday.  Now as the date approaches we find ourselves in a bit of a financial pickle, which adds a level of stress to our vacation plans.  Since everything else is already paid for, our main expenses will solely be food.  Luck would have it I had been squirrelling away some cash over the last few months so we will be attempting to spend a week at Universal on a $600 cash budget.

I am well aware that nothing is cheap at theme parks.  Add to this my dietary restrictions and there is a recipe for nervous making feelings. However, I am determined that we will stick as close to our budget as possible, while getting our necessary nutrients and have fun as well. I am already plotting out all the possible cheap places to eat as well as closest grocery stores to our hotel.


Wish us luck!!



G.

G Eats: Tuna Salad Rolls

We've had some confused weather around here lately.  Last week everyone was out in full force donning summer clothing, only to be rudely interrupted by hail on the weekend.  We were left to frantically pull out our freshly packed away cold weather wear.  My beach volleyball team toughed it out in icy sands, then I awoke the next morning to a beautiful warm sunny day.  Although Mother Nature can't quite make up her mind there is one constant here in my humble abode: even the slightest rise in temperature outside turns my apartment into a stuffy hot box.

Naturally when it gets hot inside I try to keep the stove/oven use to a minimum. We eat a lot of snack plates around here in the summer months.  In a bid to keep our food interesting, even if I'm not cooking it, I've started experimenting with using sheets of nori to make cold rolls.

The other night I was left on my own for dinner and feeling rather lazy.  I decided to whip up a batch of paleo mayo and have some tuna salad.  *A note on mayo {paleo or otherwise}: if you are not making your own mayo, you should be! Fresh homemade mayo tastes sooooo much better than any of the store bought crap.  Also with the use of a regular or immersion blender it's easy to toss together a batch.  I strongly believe that my salads requiring a mayo dressing greatly benefit from a homemade approach.* 

Now, let me say, there's nothing fancy about my standard tuna salad.  It's just canned tuna, mayo, celery, onions, salt, pepper, dill and paprika.  Sometimes I add a little more heat to it if I'm in the mood for spice, but I like the simplicity of it.  Initially I had planned on just eating it with a fork right out of the bowl leaning against the counter like the classy girl I am. Then I figured I'd toss it on some lettuce and perhaps sit down. But the nori beckoned to me from the cupboard and it whispered tuna salad rolls. 

Tuna Salad Rolls

For the tuna salad:
1 Can flaked tuna in water; drained
2-3 Tbsp Mayo {hopefully homemade}
1 Celery stalk; diced
1-2 Green onions; diced {use just the white part here and reserve the green tops for the rolls}
1-2 tsp fresh or dried dill {or to taste}
1-2 pinches of paprika
Salt & Pepper to taste

Mix all ingredients in a bowl until evenly combined.  Adjust seasonings to taste. Set aside in fridge.

For the rolls:
1-2 Sheets of nori {the number of sheets you use will depend on how thick you want your rolls}
1/3 Cucumber; seeded and cut into matchsticks
1-2 Green onion tops; sliced lengthwise
1/2 Carrot; cut into matchsticks {or you can use a carrot slaw mix like I did to save time}
1/2-1 Cup shredded lettuce
Tuna Salad

Lay out a sheet of nori on a cutting board.  Sprinkle it with a little bit of water to make it pliant.  I just wet my finger tips and flicked the water onto the sheet so it was slightly damp but not so wet that it would tear once I started to roll.

Start by laying down some of the tuna salad.  I leave about an inch and a half of the nori sheet closest to me empty so I have room to start to roll from.  Layer your vegetable matchsticks on top followed by the lettuce.  Now you should have a mound of filling ready to be rolled up.  The amount of filling you put in will not only determine how large your rolls will be but it will affect how easy it is to roll the nori. I'm not an expert at rolling nori so I just went with the good old trial and error method for this.

Grab the end closest to you and pull it up over your fillings.  You want to tuck it over as your begin to roll and really focus on keeping it tight so your salad stays nicely secure in the nori package.  Roll all the way up to the end and make sure it adheres so your roll stays together. Repeat with remaining ingredients. 

Once all your rolls are made you can then cut them into your desired size.  You can keep them longer like the size of a spring roll or cut them more bite sized like sushi.  I suggest you use a very sharp knife that you clean off after every cut or two or it'll become harder to cut through your rolls.

Plate and enjoy!

Note: Feel free to play around with the tuna salad flavourings.  This is just a basic recipe so you can add whatever spices or ingredients you want to make it more exciting. If you're not a mayo person use a mashed up avocado instead.  Hate tuna? Chicken salad would work as well. You could also just lay down the mashed up avocado and put the remaining ingredients on top for a vegetarian friendly roll.  The sky's the limit!

G.

G Eats: Pizza Kale Chips

Kale chips are a revelation.  I'm not sure how I went so long without these tasty morsels of guilt free snacking.  With the use of my dehydrator, it's so simple for me to just toss them in before bed and wake up to delicious chips.  For the most part I have been going the simple olive oil and salt route with flavourings, but over the past few weeks have started to explore some other combinations as well. 

Last week I happened upon a recipe for pizza flavoured kale chips.  Intrigued, I started to browse through a bunch of different recipes before settling on my ingredients. After some measuring, blending, mixing and dehydrating I ended up with these beauties:

{Pizza flavouring - check. Crunchy snackable goodness - check.  Eating a whole helping of this in one sitting - double check}

Pizza Kale Chips

• 1 Bunch of kale {washed, dried and veins removed} 
• 1 Cup raw shelled sunflower seeds {soaked 4 hours}
• 1 small can tomato paste
• 2 1/2 Tbsp nutritional yeast
• 1 tsp each: red pepper flakes, garlic powder, onion powder, basil, rosemary, oregano
• 1/2 tsp fennel seeds
• Salt to taste
• 2 Tbsp Olive Oil
• Filtered water {to thin out mixture}

Combine everything except the water in a food processor.  Blend until everything is well combined and broken down.  At this point you should have a very thick orange mixture that needs to be thinned out.  With the processor still running slowly add in the water a 1/4 cup at a time to create a smooth paste.   The amount of water you use will depend on  how thick or thin your want it to be.  You want the paste to be thick enough to really coat the kale without being too heavy.  It's all personal preference though.

Place your kale in a large bowl and pour your sauce on top.  Use your hands to mix ensuring that every leaf is covered in your delicious pizza flavours.  Don't be afraid to get your hands dirty and really massage the sauce into each piece of kale.

Lay out in a single layer on your trays and dehydrate overnight {approx. 12 hours} or until chips are completely dry and crispy.

Consume with enthusiasm. 

*Note: I have a very cheap dehydrator that doesn't have any sort of temperature control, so timing will most certainly vary depending on what kind of dehydrator you use.   

Happy snacking!

G.

Trunk Restoration ~ Getting Started

Captains Log ~ Day 1

I have located an old trunk in the depths of the parental garage.  It looks a little dinged up but I think it can be restored to a useable condition.  I see a stylistic coffee table in my future. Upon closer inspection the trunk seems to be in fairly good condition. A few dents and scrapes, missing handles, rust build up and a terrible peach interior - however the canvas is still intact, all the metal parts are there and the wood looks pretty good.  I believe I can work with this.

I have assembled a skilled team of safety goggles, face masks, gloves, steel wool, sand paper, online tips and good ol' elbow grease.  I believe that as a unit we should be able to tackle this job.  Project is a go!

~Hour 1~

An interesting assortment of objects have been pulled out of the trunk.  Old passports, baptism papers, paintings and various other documents.  Most notable is an old bar guide poster. I will pack this one away and take it back to headquarters, we can use some more interesting and informative wall art.  

 

~Hour 1.5~

I've wiped off excess dust and dirt from the outside of the trunk. My research has informed me that removing all the rust is the next step.  Also it seems to be the longest and most tedious step, better get a move on.  Engage steel wool.

~Hour 2~

It appears that my steel wool grade is not adequate for the job.  The stubborn rust does not seem to be dissipating while little bits of steel wool are steadily accumulating all over the garage. Perhaps if I use the steel brush...

Note to self: the steel brush is too aggressive and will scratch the metal. Abort! Abort! 

Re-engaging steel wool now.

~Hour 2.5~

My respirator mask is too tight, the steady pressure on the bridge of my nose has built to a level that is not easily ignored.   Nose has swollen up with slight signs of bruising and a headache has developed.  Rust is still intact. Hunger pains have set in. I'm thinking a regroup is in order.  

Fall back team! 

It looks as though we will need to head back to HQ for further research, additional supplies and a new plan of attack.  Not to mention some lunch.

Captains Log out!

G.