Left Over Night

I started a new job last month...and it's been great to be back in the workforce.  I will admit, though, that being back at work doesn't allow me the time I'd like for meal planning (of course).  I used to hate cooking.  Once I became unemployed last March, I was a woman on a mission.  We didn't have very much of anything and I was determined to make the most out of what we had.  I was the shoe-string meal MASTER!

Now that I'm back at work...and it's shift work at that...I have been very good about not buying lunches out.  In 4 weeks, I have only bought one bagel from Tim Hortons...and that is saying a lot!  I make all of my lunches ahead of time and package them up so that I can see them even if it were still dark out.  Coming home to my husband in the kitchen and my son yelling MUMUMUM! as soon as I walk through the door...its been wonderful!

Last night we decided it was time for a left over night...and it was definitely a smorgasbord!  See picture below... 

Its not the most colourful meal I've ever taken a picture of...but the taste was DEVINE!  Clock-wise from the top:  Tourtiere from the local farmer's market, spatzle that my hubbie Chester made one evening I worked, and fried cabbage with apples.  This post is going to discuss the cabbage mainly, but I'll also include a bit on spatzle.  Before I move on, I'd like to add that the tourtiere (for those who've never had the pleasure) is a french meat pie with mashed up potatoes in the meat mixture.  I buy mine from the farmer's market here in Verona.  It's made with pork and tastes almost exactly like the ones my step mom Mary Elaine would make at Christmas time.  How flavours can carry so many memories is beyond my comprehension!

 

This is a close up on the cabbage.  First off I am not a fan of cabbage.  I'm not sure that growing them last summer turned me right off of them completely...as I wasn't a huge fan before that...but when I saw how they hve a habit of harbouring slugs and earwigs...ugh....

I would probably research more about how to keep the pests off of them...if I liked them a little more.  That could explain why I'm not planning to grow any this year. 

That was...until Ches made this side dish a few nights before.  WHOA MOMMA!  It was the most amazing taste.  He used about a half of a cabbage, sliced julienne, and added some of our frozen apples that were already peeled and sliced.  There was some water and vegetable broth, a splash of apple cider vinegar, a dash of salt and pepper and a little dap of dijon mustard.  The result was pretty inconspicuous looking...you'd never expect something this bland coloured to taste so vibrant.  Add a little butter and a turn of your salt grinder...serve while warm!  If you require more colour from your side dish, you could always leave the peels on the apples, or use red cabbage instead.

We get a monthly food box stuffed with veggies...and we've gotten a cabbage in each box for the last 3 months.  I don't even want to look at the things, so I'm very happy that Ches did something useful with them! 

The spatzle is a funny story...as far as I know, my husband has no German blood in him...but every now and then he gets a HUGE craving for this german side dish.  Apparently, his maternal grandfather and name sake Chester Lane used to make it on occassion.  Its basically a dumpling.  The Joy Of Cooking recipe is as follows:

1 1/2 cups whole wheat flour

1/2 tsp baking powder

1/4 tsp salt

2 large eggs

1/2 cup of milk

6 cups of salted water

Mix dry ingredients together.  Mix in wet ingredients.  Form a batter ball and force through a pasta strainer into the simmering water or stock in a frying pan.  Toss in pan until brownish.  Serve while hot.   My husband likes to add a sprinkle of nutmeg or parmesan to the mix.  Both good variations indeed!

In a typical meal I don't like to have so many carbs going on, but I did preface this post by saying it was left over night.  Not shown is the huge salad I made to go with the meal.

Maple Syrup and the Winter Blues...



Its around this time of year that I generally think about maple syrup.  Its not tapping season, its not the pancake breakfasts that happen throughout the summer here in Verona....its the time of year that the real stuff gets very scarce!  If you consider its the farthest time of the year since the tapping last spring...it kinda makes sense. 

We love us some maple syrup in our house....and not just because of the home made pancakes that get served under them!  (although they are a huge plus!)

From my days with the tree trimming crew in Oshawa Hydro, I remember Stan Turk telling me all about the types of trees out there.  He'd give me a daily quiz on tree species, that was when I found out that sugar maples are in fact the only maple that actually produces the sap to create the wonderful syrup. 

When I first moved to the country, I made an effort to buy locally and support the folks I shared a community with.  The first time I tried to purchase maple syrup I was asked what kind I wanted.....I was like a deer in the head lights....what kind?  The syrup-y kind, of course!

Here's a run-down on the types available if you know where to buy:

Light:  Pale golden, with a delicate flavour, almost watery in texture
Medium: Light amber, rich but mild in flavour
Amber:  Medium amber, with a robust flavour
Dark: Dark amber and very strong in flavour, very sticky and syrupy

My personal favorite is the Medium but it seems like its the favorite of everyone else in South Frontenac as it sells out the quickest.  Its the best of both worlds...you get a light syrup with a very pleasing flavour.  It doesn't hit you over the head with sweetness.  Each person I've spoken with at the farmer's market over the years has their favorite eating syrup and their best syrup for cooking.

It was very recently that I've been discovering the nutritional properties of the real maple syrup!  What a bonus!

Maple Syrup	50 cal/15 ml
Fructose	46 cal/15 ml
Brown Sugar	51 cal/15 ml
Corn Syrup	60 cal/15 ml
Honey	64 cal/15 ml

Not too shabby!

When you compare with other sweeteners, its hands down a great natural alternative to refined sugars. 

Add this information with the following stats and your natural conclusion might be to start adding maple syrup to everything!

Maple Syrup has about the same 50 cal/tbsp as white cane sugar. However, it also contains significant amounts of potassium (35 mg/tbsp), calcium (21 mg/tbsp), small amounts of iron and phosphorus, and trace amounts of B-vitamins. Its sodium content is a low 2 mg/tbsp.

Maple syrup can be declared a good source of 3 essential elements - calcium, iron and thiamin.
( source: www.canadianmaplesyrup.com/maplenutrition.html )

Maple syrup still contains 43 grams of carbs per 50ml serving, so don't go crazy if you are counting carbs or a diabetic.

Here is a great recipe for the pancake lover in you.  Its packed with hidden proteins so its actually the pancake that is GOOD for you!!!

ENJOY!

Quinoa Pancakes

Ingredients
1 cup cooked quinoa
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon course salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup lowfat milk
2 tablespoons pure maple syrup, plus more for serving
fresh fruit or fruit preserves (optional) for serving
Directions

1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Makes about 12.

	One cake
Calories	73
Total Fat (g)	1.8
Carbs (g)	11.8
Fiber (g)	0.5
Sugar (g)	2.3
Protein (g)	2.4

( source:  http://www.fitsugar.com/Yummy-Recipe-Healthy-Quinoa-Pancakes-11658074?utm_source=shape&utm_medium=email&utm_term=fit_healthyeating_newsletter&utm_content=email_link&utm_campaign=shape_email_fit_healthyeating_newsletter_20101103 )

I have more maple syrup recipes...but you'll just have to wait until spring time for those yummy treasures!

Until next time....