A little preparation goes a long long way...

I started today with cutting and prepping several bags of onions. Oddly one of my least favourite jobs, it has become one of my favourite time-savers.  

I normally do this once a month, but things have been pretty busy lately so there were quite a few.  I had to toss a few spoiled ones, but ended up with over 6 bags to work with.  I prepped over half of those today. 

Some days peeling one onion is obnoxious -- the idea of doing 6 bags is somewhat daunting, but once you get going the time goes fairly quickly. 

Of course one of my favourite kitchen helpers makes the job a breeze.  I simply peel the onion, cut it in half (or quarters if it is larger) and drop them into the food processor for shredding. 

From there, I bag them into medium sized freezer bags and stack them in the freezer. 

What makes the "job" worthwhile is knowing that I now have 6 or more meals where I can just pop out a bag from the freezer, and either toss it in the soup pot or crockpot frozen or thaw it out if I have something else in mind.  

Today I've kept one batch out to cook fresh for a special date night dinner tonight with my teddybear, but the rest have headed for the freezer. 

Do you have something you like to prepare ahead to save you time later?  

I'd love to hear about it!  

Leave me a comment here, or send me an e-mail.  

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#MeatlessMonday Recipe: Carrot Soup with Parsnip Chips

I had to giggle when I went hunting for a meatless dish to post for Monday morning.  The first 20 or so entries came up as pumpkin this or that.  As much as I've loved adding pumpkin in unexpected places over these past several weeks, I thought I'd give you all a break from pumpkin today with this gem that I came across this week.  

The recipe itself seems pretty easy enough. I cannot help but think of the variety of ways that we could step this up.  From using our vegetable broth (much less sodium than store bought) as well as changing up the salts and peppers and adding a sprinkle or dash from a jar or two of your favourite Epicure goodies.  

I'd love to hear how you changed this up to make it your own. 

If you try it, please let us know! 

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives. This recipe comes to us from our friends at myrecipes.com.

Serves 6

• 6 teaspoons olive oil, divided
• 2 1/2 cups yellow onion, chopped
• 3 cups parsnip (about 1 pound), coarsely chopped
• 3 cups water
• 2 1/2 cups carrot (about 1 pound), coarsely chopped
• 2 14-ounce cans fat-free, less-sodium vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup parsnip, sliced 1/8 inch thick
• 1 tablespoon fresh chives, chopped

Heat 1teaspoon oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until tender.

Add chopped parsnip, water, carrot and broth and bring to a boil. Reduce heat and simmer 50 minutes, or until vegetables are tender. Remove from heat and let stand 5 minutes.

Place half of carrot mixture in a blender or food processor and process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with the remaining carrot mixture. Stir in salt and pepper.

Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices and cook, turning occasionally, for 5 minutes, or until lightly browned. Drain on paper towels.

Sprinkle parsnip chips and chives over the soup and enjoy!

Recipe Courtesy MeatlessMonday.com

Monday Musings from Get Cookin' #FEEDMEEPICURE

I think we all get in rut sometimes.  Whether it's the "What's for dinner?" rut of being uninspired in what to make, or whether life's become too busy that fast food and low prep (or no prep) items take centre stage.  

In our house I'm finding that we just don't eat as much as we used to.  I'll go on a marathon of cooking and we've got leftovers all week long.  It inspired me to work on making a random meal to share with James' parents during the week.  I envisioned them having it on a busy day of appointments or something so they don't have to worry about food when they get home.  It makes them happy, and makes me smile.  It's all good.   

We've been kept hopping lately, not just with our work and volunteer lives but we've also taken on taking care of our grandkids during the week.  It has taken some juggling but I think we're (mostly) winning most of the time.  Some of my "things" have fallen off the list lately and I'm making a concerted effort to get back to them because they are too important to be left behind. 

I've been working on a number of new features for my blog that I'm hoping to roll out over the next few weeks. Other ideas will be in the oven for a bit longer but they won't keep you waiting long.  

I've made a point of doing more food prep and cooking with the kids when they are here.  Seeing the gleam in a toddler's eye when he sees the magic of food colouring on stark white icing that first time.  One of the many things we take for granted after a while I suppose.  

I've taken a bunch of photos of cooking with the kids, experimenting as well as new recipes with the idea of getting them to the blog, but my "stuff" always seems to end up last on the list.  

I'm beginning to think that saving the best for last was bad advice.  I'm going to start going with the eat dessert first philosophy in the coming weeks.  

Stay tuned!  

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Do you need anything? Get in touch!

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#MeatlessMonday #MeatFreeMonday #Epicure #FeedMeEpicure

I had a client message me this week wondering what had happened to my #MeatlessMonday postings.  

To be honest, I had been sharing them from the Epicure Facebook page, but I too had noticed their absence.  For what it's worth I have sent in an e-mail to customer experience to see if they plan on bring them back any time soon. 

In the meantime, I thought I'd reach out to you -- the folks that take the time to read my blog -- and ask you what your favourite meatless dishes are?

I'd started checking out the posts in part as a challenge to myself to look for alternatives and change up our diet.  My small step in combatting the "What's for dinner" blues.  

It's also more than that, with my variety of health issues I'm always looking for ways to pack more protein and iron into meals without having to eat a pound of liver all the time..  so I've been on a bit of a personal mission too..   

I'd love to take a step off the soapbox and hear what your favourites are?  

Do you have a favourite meal that would traditionally have meat in it that you have altered to make it meatless?  I'd love to hear about it! 

Send your thoughts and submissions to me at feedmeepicure@gmail.com

Starting July 1st, I will be drawing names from my submissions regularly to win free products and gifts.  Stay tuned! 

Thank you for choosing me to be your Epicure source!  It is a privelage that I do not take for granted. 

To shop my Epicure store visit www.tammywilson.myepicure.com 

Let me know how I can help you spice up dinner and feed your family healthier! 

Cheers!

Tammy 

Try-It-Tuesday! Oven "Fried" Crispy Chicken #FEEDMEEPICURE #EPICURE

• 15 MIN PREP
• 55 MINUTES
• 230 CALORIES
• $3.00

• GLUTEN FREE

All the mouth-watering taste of fried chicken, without the added fat!

Ingredients

• 3 Tbsp (45 ml) all-purpose flour
• 1-2 Tbsp (15-30 ml) Greek Dressing Mix
• 1/4 tsp (1,25 ml) Black Pepper (Grinder), optional
• 1/2 C (125 ml) cornflakes or cracker crumbs
• 1 Tbsp (15 ml) freshly grated Parmesan cheese
• 1/4 C (60 ml) buttermilk
• 4 boneless, skinless chicken breasts
• Red Garlic Sansel™, your choice – optional, to taste

Preparation

1. Preheat oven to 375° F (190° C).
2. In a shallow pie plate, combine flour, Greek Dressing Seasoning, and Black Pepper. In another shallow pie plate, mix cornflakes and Parmesan. Pour buttermilk into a small bowl.
3. Dip chicken in flour mixture, then buttermilk. Roll in cornflake mixture until all sides are well-covered.
4. Place on Baking Sheet lined with parchment paper and bake approximately 40 minutes, or until chicken is no longer pink and juices run clear. For extra-crispy chicken, bake an additional 20 minutes.
5. Serve with Sansel™, if desired, for individual seasoning.

Contact: feedmeepicure@gmail.com or visit http://www.epicure.com/en/cc/attach/689878 to add your order to my virtual cooking class in progress!