Sunday, October 29, 2017

Set the Table 2017 | Week 43

Using this awesome Prairie Wind Family Farm produce in this week - Especially for Taco Tuesday. I'll be trying out Sarah's sweet new recipe.

Check it out: Tempeh Tacos with Raw Cashew Cheese


    Week 43's Game Plan:
    One sweet meal goal this week!

    Wrap it UP with last week's family table action:

    The Hoisin Bok Choy Noodles made into two leftover meals... First it went into "chicken noodle soup." I made stock with frozen rotisserie chicken bones & vegetable scraps (I had saved them in a gallon freezer bags instead of throwing them out).

    Lunch plate love! I had chopped up kale I needed to use, so I blanched that in salted water + juice from one lemon. Added the leftover noodles, two eggs (whisked up) and some freshly ground pepper. OMG did it turn out well. The eggs and lemon juice cooked into this salty, almost ricotta like texture.

    I had leftover roasted butternut squash from last week, so I took half and added it to a simple hummus recipe and put the other half into muffins. Pumpkin and butternut squash are pretty similar in my book! 

    Taco Tuesday!

    I had to do something with the leftover stock, and fresh CSA potatoes, so I made silky, creamy potato soup!! My Mom liked it and she HATES potatoes (except for french fries of course!). 

    Stay tuned for week 44... gonna post this recipe next Sunday FunDay! 

    It all starts at home plate.

    To the Mullies we go...


      Thursday, October 19, 2017

      Set the Table 2017 | Week 42

      Fruit & Vege Salsa

      1 lemon juiced

      1 lime juiced

      1 apple diced

      1/2 cucumber diced

      1 tomato diced

      1 pear diced

      1/4 melon diced

      1 peach or tangerine diced

      1 small onion (red or yellow) small diced

      1 bunch cilantro minced

      1 Tbsp extra virgin olive oil

      1/2 tsp sea salt (or more to taste)

      a dribble of raw, local honey (optional)

      Mix all ingredients in a large bowl. Keep refrigerated. The juices will continue to be drawn out the longer it sits. I drank the juice out of the bowl it's so good! Enjoy within 5 days (if it lasts that long!).


      Week 42's Game Plan:

      Wrap it UP with last week's family table action:

      Italian baked rice = BALLS. Abbie even said it was better than she thought it would be (cuz she "hates" rice currently). Chris was like, "Whoa babe, make this again!" And so I shall. This recipe's not on the internet yet folks. But here is a link to some more great one's I'm looking forward to making soon.

      Hoisin Bok choy rice (I subbed in noodles) was a decent hit given the kids aren't used to the flavor of hoisin. Abbie tried it. Mac, Tommy, me and Chris had a healthy portion with the leftover Italian baked rice. Mac even wanted it for lunch the next day. Pretty excited about these two recipes from Jamie's new cookbook!

      I love taking pics of my eggs whites before they go into the weekend waffle batter. It's like looking at the clouds and trying to decide what you see:)

      Saturday morning waffles and coffee - I could not resist taking this pic while making some coffee.

      A festive 40th birthday family table at Monteverde. Happy birthday my dear Christina!

      I am a thunderbolt
      It all starts at home plate.

      To the Mullies we go...


      Sunday, October 15, 2017

      Set the Table 2017 | Week 41

      Apple & Soffritto Puffs
      I'm in the mood for meatless comfort food!

      1 package puff pastry (I am so happy with the Dufour Pastry Kitchen brand. Gluten free? Follow this tutorial on how to make gluten free puff pastry with Bob's Red Mill.)
      3 carrots finely dice
      3 kale ribs thinly sliced (leaves chopped saved for a slaw salad this week)
      1 red onion finely diced
      2 garlic cloves finely minced
      1 green apple medium dice
      1/2 tsp sea salt
      1 Tbsp organic grass fed Ghee or butter + a little extra virgin olive oil sprinkled in
      1/2 fresh lemon juiced (about 1 Tbsp)
      2 Tbsp coconut sugar
      1 Tbsp maple syrup
      1/2 tsp ground cinnamon
      1 block shredded Dubliner cheddar cheese (I saved the remaining for Taco Tuesday!)

      Preheat the oven to 400 degrees. In a medium pan, melt the ghee or butter and saute a soffritto of carrots, kale, onion and garlic low and slow, mixing occasionally for about 30 minutes. Add lemon juice, sugar, syrup and cinnamon. Cook for another 3-5 minutes and remove from heat. Divide/cut pastry dough sheet into 8 squares onto a lightly floured surface and roll each square out to make it a little larger. Using a cookie sheet, place approximately two heaping spoonfuls of soffritto into the middle of each pastry square. Top with some shredded cheese and wrap up the edges of pastry around the sides to make a rough tart. Bake for 22-25 minutes.

      My mind is bursting with what I can add to this lovely puff pastry for a special appetizer/dinner/dessert!


      Week 41's Game Plan:
      As you can see, I'm on a mission this week to find a RICE recipe that my family will like...

      • Taco Tuesday
      • Hoisin Pak Choi Rice (5 Ingredients - Quick & Easy Food)
      • Sausage & Apple Bake (5 Ingredients - Quick & Easy Food)
      • Italian Baked Rice (5 Ingredients - Quick & Easy Food)

      Wrap it UP with last week's action:

      Whoooooosh I cooked once this week! And it was the lovely aforementioned Apple & Soffritto puffs. Abbie does not like cooked carrots. She also tasted "bacon" inside (I did not correct her), so that was good news for the cook. She wanted more cinnamon and LOVED the apples. Mac loved this recipe and Tommy reluctantly finished one puff. Chris picked out the onions. Bleh. I'm looking forward to making the simple rustic apple tart recipe (found on the back of the box) for everyone next time!

      Can't wait for a full week at home this week:) I'm loving that Fall weather has arrived!!

      It all starts at home plate.

      To the Mullies we go...


      Monday, October 9, 2017

      Set the Table 2017 | Week 40

      Have you ever made avocado toast?

      I savored every.last.bite of mine in Vancouver (The Fairmont Pacific Rim's Breakfast In-room service is a must) for this week's set the table inspiration!

      "VANCITY Tartine" Inspired Avocado Toast
      Sourdough toast
      Smash up and mix: 1 avocado, fresh lime or lemon juice, finely minced tarragon and sea salt
      2 poached eggs (or sunny side up)
      sea salt and pepper
      Bearnaise sauce (optional)

      Or pick out one of these 16 Avocado Toast Recipes That Will Instantly Upgrade Your Life

      Show off your plate and tag me!


      Week 40's Game Plan:

      • Taco Tuesday
      • Avocado Toast of some sort
      • Something with Chicken
      • Something Meatless

      Wrap it UP with last week's action:

      My most interesting black bean noodle and eggplant bake. Mac loved it (but suggested not "baking" it since the noodles got a little hard in places). I'll just melt the cheese on top next time:)

      The next day, I decided to make a pot pie with the salmon leftovers using this recipe as a basic guideline.

      I used Immaculate Bakery organic pie crust dough... I had some scraps and decided to make a "superhero" top with my initials.

      What can I say? I'm certainly keeping everyone entertained at the table:)

      Abbie and Tommy could not remember eating pot pie before so each took one bite and was done. They had a tough time with the look + texture for whatever reason (trying to type in my non-judgy, always-loving Mommy voice). However, Mac took a bite and was pleasantly surprised. "Mom this is really good!" 

      Super hero strength back.

      Regardless, I'm making it again as Chris missed it and I KNOW he would love it! 

      On Thursday, Chris and I jetted off to Vancouver for a lovely long weekend with a group of his co-workers.

      The Fairmont Pacific Rim Lobby Lounge is WOW.

      Standing tall with totems in Stanley Park.

      Our Stanley Park Hotel perspective.

      Capilano Suspension Bridge Park was CRAZY FUN! An absolute MUST SEE for all nimble ages.

      Have you ever seen The Swiss Family Robinson? It was my favorite Disney movie growing up. Thank you Capilano, you brought my imagination back to all kinds of wonder and magic! Let's live and swing in the trees!!!!! To the mullies = YOU.

      A super fun Tap and Barrel lunch. I am officially obsessed with Four Season's "Nectarous Sour Beer." I want to fill my fridge with it.

      I will never serve mashed potatoes again without an ice cream scoop.

      Can you believe these beautiful plates from Hawksworth Restaurant, Vancouver!? Now you know why they are VOTED BEST in the city. Our experience certainly lived up to Hawksworth's amazing reputation! 

      Revolver Coffee = Pour over perfection! You know its good coffee when creamer is forgotten:)

      Kofta Meatball Kitchen = A ballers paradise! Did you know that "kofta" is the international term for what we call a "meatball"? Well, it's not only one of our favorite foods, but Chris' favorite pet name for me:)  It turned out to be the perfect starter for our sporty day.

      Cuz on our way to buy Chris some new "fancy" clothes and we stumbled upon this sign: 


      Ummmmm, yes please. AND MORE BALLS!??  

      I mean look at Chris' face... PURE ridiculous, unplanned heaven at One Under Urban Golf Vancouver.

      Needless to say, we never made it shopping.

      Plaid love over 105 year old, original tile.

      We spent three hours hitting balls together in our private golf simulation tunnel. It was such a blast!!!

      I couldn't figure out why my wrists and forearms were a little sore this morning.
      I hit well over 100 balls, and about 75% of them were wicked slices... Probably due, in part, to my super cute, slightly inappropriate, red suede shoes.

      Our last spectacular evening gave us sweeping views, delicious food and awesome live music from the top of Grouse Mountain. Swoon. I am officially in the mood for apres ski season!

      We had the MOST wonderful time together relaxing, touring the city and eating our little hearts out.
      Vancouver truly has it all.

      So, if I were you,
      I'd totally move there.
      Or buy a second home.
      Or plan my next sweet vacation there.

      I'll be back Canada. You have my heart and most certainly...

      It all starts at home plate.

      To the Mullies we go...