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.....

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Sunday, July 31, 2016

Easy Cilantro Lime Pad Thai


8 ounces dried, wide and flat rice noodles (or any noodles will do)
2 tbsp brown sugar
2 tbsp fresh lime juice, plus wedges for serving
3 tbsp soy sauce
1/2 tsp Sriracha
2 tsp vegetable oil
3 green onions, chopped
1 garlic clove, minced
2 large eggs, light beaten
1/2 cup fresh cilantro
1/4 cup chopped roasted peanuts

After making this recipe for the first time, we discovered that it needed more sauce. So if you like more flavor and sauce, I would suggest doubling the amount of brown sugar, lime juice, soy sauce, and sriracha.

1. Soak noodles according to package instructions, and drain. Or prepare regular noodles as directed.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.




Author: Jen Nikolaus

1 can black beans
1 can corn, undrained
1 can Rotel tomatoes, undrained
1 package ranch dressing mix
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. onion powder
1 8-oz package light cream cheese
2 chicken breasts

1. Drain and rinse the black beans. Place your chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
2. Top with seasonings and ranch dressing mix. Stir together.
3. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours.

(recipe from plain chicken)


Saturday, July 30, 2016

Easy Baked Fish Sticks


1 ½ pounds cod fillet
1 cup bread crumbs
1 cup Panko bread crumbs
3 tablespoons Old Bay seasoning
1 teaspoon salt
3 tablespoons parmesan cheese
2 eggs, lightly beaten or 1 container Egg Beaters

1] Preheat oven to 350. Spray a shallow baking dish with cooking spray and set aside.
2] Cut fish into strips, about 1 ½ inches wide. Place breads crumbs, Panko, seasoning, salt and Parmesan cheese in a shollow bowl. Add beaten eggs to a separate bowl. Dip each fish strip in breading, then dip in eggs and dredge in breading once again. Place on baking sheet. Continue with remaining fish strips.
3] Bake in oven for 10 minutes, turning fish half way through cooking time.


Easy Caramel Apple Cinnamon Rolls


For the Filling:
2 tabelspoons butter
2 cups diced Granny Smith Apples (about 1 1/2 medium apples)
2 tablespoons sugar
1 teaspoon cinnamon
For the Rolls:
1 tube crescent rolls
1 tablespoon sugar
1/2 teaspoon cinnamon
For the Frosting:
2 tablespoons butter
1/4 cup brown sugar
2-3 tablespoons heavy whipping cream, divided
1/2 cup powdered sugar
1 teaspoon vanilla

1. Preheat the oven to 350F. Line a cookie sheet with parchment or a silpat liner.
2. Melt the butter in a small skillet over low-medium heat. Add apples, cinnamon and sugar. Cook, stirring occasionally, until the apples are just beginning to turn translucent, about 15 minutes. Cool while preparing dough.
3. Unroll crescent rolls on a cutting board, leaving them in the rectangle as much as possible. Press the seams together to form one big rectangle. Spread apples over the crescent rolls and sprinkle with sugar and cinnamon. Roll up as tight as possible, slice into 8 equal portions. (It’s best to use a serrated knife to cut them.) Place on baking sheet. You can evenly space them (not touching) or you can place them close together so they bake together, creating a more doughy center (like traditional cinnamon rolls).
4. Bake until golden on the top, 11-14 minutes.
5. While they are baking, make the frosting. Melt butter and brown sugar together and cook for 2 minutes, stirring constantly. Stir in cream and stir for 30 seconds. Remove from heat and whisk in powdered sugar, vanilla, and 1 tablespoon cream. Add more cream as needed for desired consistency.
6. Tip: you can skip making the frosting and serve caramel ice cream topping instead.


Friday, July 29, 2016

Easy and Delicious Stuffed Mushrooms


Yield: 40-50 mushrooms

Cuisine: AmericanCourse: AppetizerSkill Level: Easy
This recipe is SO easy to throw together and is a total crowd pleaser!

1 (8 oz) block cream cheese
1/4 cup green onions finely chopped
1/2 lb. bacon chopped, cooked, and drained
3/4 cup fresh grated Parmesan cheese
40-50 mushrooms washed with stems pulled out

1] Mix cream cheese, green onions, bacon, and Parmesan cheese together in a large bowl.
2] Stuff mushrooms with filling, as much as desired. I do about 1 tsp give or take depending on the size of the mushroom.
3] Bake stuffed mushrooms at 350 degrees F for 15 minutes.


Easy Baked Chicken Nuggets


1 lb chicken breast
1/4 cup flour (whole grain preferred.  I used my “thrown together GF blend” – see notes. Almond Flour will work as well.)
3/4 tsp salt (I recommend Real Salt)
1 tsp garlic powder
1 tsp paprika
1/8 tsp cayenne (optional)
1/8 tsp black pepper
coconut oil, melted (or other fat suitable for high heat.  Use amount desired.  About 1/4 cup should be enough.)

1. Cut chicken into small chunks, about 1 – 1 1/2 inch chunks.  Place in bowl.
2.  Mix flour with seasonings.
3.  Sprinkle flour and seasoning mixture over chicken and mix well to coat thoroughly.
4.  Melt coconut oil.  Drizzle over chicken and mix to coat lightly.
5.  Bake in preheated oven (425 degrees for convection / 450 for conventional) until chicken’s internal temperature reaches 180 degrees (about 10 minutes for a convection oven [I love my Hamilton Beach convection oven] and 14 for conventional).

Hints and Notes:
1.  The smaller you cut the chicken, the faster it will bake.  Don’t cut them so small that you have crispy bitty pieces of chicken, but not as big as commercial nuggets.
2.  The original recipe recommended a spray bottle for the oil to coat the chicken.  I recommend using a solid oil like coconut for this recipe as its smoke point is higher and you will not be creating free radicals by cooking at a high temperature.
3. Experiment with the cayenne and pepper to adjust the “spicy-ness” to your taste.
4.  For even faster meal prep, cut up chicken into chunks, coat and store in small plastic bags in the freezer.  Just take out of the freezer and bake in the oven for a ready-in-a-flash meal!  The chunks will only take about 5 minutes longer to cook.
5.  I am not an “iron chef” when it comes to flour choice most of the time.  I typically use a blend of mostly sweet brown rice, some millet, some buckwheat and sometimes GF oats.  Especially with a recipe like this where the flour is just a coating, it will work just fine!
Serve with rice, in pitas, grain of choice and with or without a dipping sauce.  These would also taste great with the homemade barbecue sauce from my Oven Barbecued Chicken!  And I’m working on a Ranch Dip that would be great as well.  So stay tuned for that!


Thursday, July 28, 2016

Dutch Oven Potatoes


2.5 lbs. Potatoes
1 lb. bacon
1 large onion
1 medium sized ham steak
1 can cream of mushroom soup
1 lb. bag fiesta blend grated cheese

Peel and thinly slice potatoes. Cut up bacon into pieces and slice onion. Then cut ham into small squares.
Place bacon in bottom of dutch oven, add onions, half the potatoes and salt and pepper.
Add ham and the rest of potatoes, salt and pepper. Last add soup then cover and cook for 2 hours.
Add the cheese and lightly stir all together, cover and let stand for a few minutes.
Serve and Enjoy!