Farley Mowet

There is some sanity in the world and it isn't in Toronto....

Farley Mowet

Looks like the "ring of fire" development is in or around an Indian Reservation. The Provincial Government has to build roads and probably even a railway. It is obvious that the Liberal Government is really going to take it easy when developing this area, when it comes to even taking Ore out of the ground.

The only thing our Liberal Leader has done go to Vale when they made some kind of expansion in Sudbury, that has nothing to do with the "Ring Of Fire". The Liberal Government is saying to us here that Vale is doing enough in the north. The Ore in the "Ring of Fire" is staying in the ground.

Instead we are going to have nutritional labels on the restaurant menus, when we go eat out.....

Search This Blog


Friday, December 9, 2016

(5 Ingredient) Slow Cooker Ranch Seasoned Beef

Cooking Spray
1 Onion, sliced
3 lb Chuck Pot Roast, Boneless & seasoned with Salt & Pepper
1/3 cup Distilled White Vinegar
1 Hidden Valley Ranch Packet (1.0 oz)
2 Garlic Cloves, minced
1 tbsp water
6 French Rolls, sandwich size (optional)
6 slices of Mozzarella (optional)

1. Spray crock pot with cooking spray. Add sliced onions and place beef on top. Mix vinegar, ranch packet, garlic and water. Stir and pour over beef. Cook on low for 8 hours.
2. To make sandwiches - shred beef and place in french rolls. Add cheese on top of beef. Broil in the oven until cheese is melted.


{Skinny} Pizza Scrambled Eggs

Recipe adapted from Food.com)

1 1/2 cups liquid egg substitute
1 cup shredded fat-free mozzarella cheese
3/4 cup canned diced tomatoes, drained
15 slices turkey pepperoni, quartered
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

1.  Pour the egg substitute into a medium sized greased pan over medium heat.  Add the turkey pepperoni and scramble the eggs.
2.  Add the seasoning and once the eggs begin to look solid, after about 1 minute, add the diced tomatoes.
3.  Scramble the eggs for another 30 seconds and add the mozzarella cheese.  Reduce the heat to low and cover the pan.  Cook until the cheese melts and the eggs are cooked.
This makes about 3 servings.


“Cool” Cucumber Broccoli Salad

Yield: About 3 1/2 - 4 cups of salad


2 small bunches of broccoli
1 medium cucumber
1/2 cup pine nuts
1/3 cup Feta cheese
2 tbs chopped green onion
1 tbs fresh Dill weed, minced
5 mint leaves, minced
Salt, fresh cracked pepper
1/3 cup plain Greek yogurt
1 tbs mayo
1 tsp fresh lime juice
1/2 tsp sugar


Cut the broccoli florets from the stem and chop them into smaller pieces.
Slice the cucumber into straws.
In a large mixing bowl, combine broccoli, cucumber, Feta, pine nuts, green onion, dill weed, mint, salt and pepper. Stir until mixed together.
In a small bowl, mix Greek yogurt, mayo, sugar and lime juice.
Mix the sauce into veggies until all veggies are evenly covered.
I recommend letting it sit in the fridge for a couple of hours before serving. Stir again and serve!


Recipe from Lyuba @ willcookforsmiles.com


“Fried” Island Coconut Shrimp

One of my favorite vacation locations is the Caribbean. Who doesn’t love beautiful sands, warm sun and blue seas bustling with life? But what keeps me a regular visitor is the cuisine. From the abundance of fish (whole grilled is my favorite), to the exotic variety of produce and the regular use of reduction sauces and salsas over heavy creams and roux, it is a healthy eater’s paradise.

So this month’s Recipe Redux theme challenge of taking a most memorable meal from a vacation and making it healthier seemed extra tough for me at first, as my meal choices while on holiday are already rather healthy as is.

Eventually it came to me- Fried Coconut Shrimp.  I used to order this crunchy dish at least once during each Caribbean visit, but now that I am gluten-free, it’s no longer a diet option. I guess one could say this dish is most memorable for getting “revoked” from my island vacations!

For my healthy remake, here the shrimp are baked instead of fried. Because there’s good crunch in every bite, you won’t mind all the missing fryer grease. Pure rice bran replaces regular flour on the first breading, giving the shrimp a nice boost of fiber.

For the final breading, in place of Panko I made breadcrumbs out of crispy brown rice cereal. What is really great about this substitution: unlike Panko, the brown rice cereal crumbs do not get soggy from the moisture of the shrimp, so you get a beautifully crunchy outer coating, even if the shrimp cool off a bit and are not eaten right away. Whether or not you follow a gluten-free diet, I definitely recommend using chopped crispy brown rice cereal over Panko for the best crunchy breading that’s tasty too.

These shrimp are a great appetizer, or used as the protein part of your next salad. Serve along with your favorite sauce or with some fresh squeezed citrus.

3/4 Cup crispy brown rice cereal, gluten-free
1/4 cup Shredded coconut
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Black pepper, fresh ground
1/8 teaspoon Smoked paprika
2 large Eggs
1/3 cup Rice bran
12 large Shrimp (16-20 lb count), raw, rinsed, peeled and deveined


Preheat oven to 375 degrees.

In a food processor, add the rice cereal, and pulse chop until about the size of Panko breadcrumbs. Add chopped cereal to a small bowl (#3) along with the coconut, Old Bay seasoning, black pepper and smoked paprika and toss to combine.

Crack the eggs into a second small bowl (#2) and whisk to combine. In a third small bowl (#1) add the rice bran.

Place a sheet of parchment paper over a 1/2 sheet pan.

Line your three bowls in order (#1,#2,#3). Take each shrimp, one by one, and roll in the rice bran in bowl 1, then dip in the egg mixture in bowl 2, then roll again in the coconut cereal mixture in bowl 3, making sure to fully coat during each of the three breading steps.* Place each fully breaded shrimp onto the lined sheet pan.

Bake for 10 minutes. Carefully flip each shrimp and bake another 4 minutes, or until shrimp are fully cooked.

(*Note: After breading every shrimp, you will have leftover breading and egg in your 3 bowls. Discard what is not used- do not save.)

Serves 4.

http://healthyinthekitchen.com/?p=1829  Chef Michelle

“Hostess Cupcake” Cake Balls

1 Devil's Food Cake Mix (I used milk chocolate because that's what I had)
1 tub Cream Cheese Frosting
2 teaspoon VERY HOT WATER, not boiling
1/4 teaspoon SALT
1/2 teaspoon VANILLA
1 teaspoon SHORTENING

1. Bake cake mix according to package directions. When completely cool, mix with cream cheese frosting, starting with half of the container and adding more if needed. You want it moist enough to stick together nicely, without crumbling.
2. Using a cookie scoop form the cake balls and hollow out the center with your finger. Keep about the amount of two cake balls of dough aside. Freeze balls for at least 30 minutes.
3. Meanwhile, make the cream filling. Dissolve salt in very hot water and set aside to cool. Whip marshmallow cream, shortening, powdered sugar and vanilla until fluffy. When cool, add salt water and whip to combine. Place cream in a zip top bag and snip the corner so you can pipe into the hollow balls.
4. Remove balls from freezer and fill each with cream. Then take some of your leftover dough, that didn't get frozen, and smooth over top to enclose cream completely inside ball. Place back into the freezer from an additional 20 minutes.
5. When you are ready to dip. Break the almond bark up into chunks and place in a bowl above, not in, boiling water. Add shortening and stir until smooth. If it isn't quite smooth enough add more shortening, a tiny bit at a time. When smooth dip each ball and when completely covered, remove and place on parchment paper.
6. Next melt a small amount of white chocolate chips. Place melted chips in a zip top bag and snip the corner. Pipe the famous squiggly line on each cake ball. Allow to harden. ENJOY!!!



Adapted from Incredible Edible Egg

6 eggs
1/2 cup skim milk
Salt and pepper
1 teaspoon dried oregano
1 clove garlic
1/2 cup shredded part-skim mozzarella cheese
3/4 cup grated zucchini
1/4 cup red pepper, diced
2 ounces soft goat cheese, broken into pieces

Preheat oven to 350.

Vigorously whisk together eggs, milk, garlic, oregano, salt and pepper.  Stir in zucchini, mozzarella, peppers, and goat cheese.

Fill greased muffin tin cups about half way (1/4 cup).  Bake for 20-22 minutes.  Allow to cool enough to remove the egg from the cups.

I read that these will keep well in the fridge for up to a week, just reheat.


Zucchini Fries

Prep time 10 mins
Cook time 12 mins
Total time 22 mins

Zucchini fries are crunchy and healthy. Perfect for snacking, an appetizer or side dish.

Recipe type: Side, Appetizer, Snack
Cuisine: American
Serves: 8

Olive oil cooking spray
1 tsp Italian Seasoning
1 ½ Tbsp. all purpose flour
¾ tsp salt
¾ c dried plain breadcrumbs (regular or panko)
2 medium uncooked zucchini
2 large egg whites

1. Preheat oven to 500 degrees (for crispier) or 425 degrees for those that like their fries less crispy.
2. Coat a baking sheet with cooking spray or use aluminum foil.
3. In a small bowl, mix together Italian seasoning, flour and salt and set aside. Place the breadcrumbs in a separate bowl and set aside. Place the 2 large eggs (the whites) in a separate dish and set aside.
4. Slice the zucchini in half lengthwise and then each half into 2 pieces width wise. Next slice each chunk into 4 fries.
5. Dredge the zucchini into flour, then egg whites, then the breadcrumbs making sure all sides are coated with each.
6. Place coated zucchini on baking sheet and repeat for all zucchinis.
7. Roast for about 10 minutes on 500 degrees or 12 minutes on 425 (until desired crispiness) turning once.

This technique works great on eggplant or summer squash as well. I baked mine on 500 degrees because I like fries crispy. You can bake them on 425 degrees for less crispy fries.