Bridget Jones’s Diary for Food ‘n Flix

Wishing you a wonderful New Year! May 2015 bring you health, prosperity, amazing food and happiness! I feel so privileged to start of a new year of Food ‘n Flix as the host for this January. This month I’m challenging you to watch Bridget Jones’s Diary, and then head into the kitchen to make a dish inspired by the film.

At the start of the New Year, 32-year-old Bridget decides it’s time to take control of her life — and start keeping a diary. Now, the most provocative, erotic and hysterical book on her bedside table is the one she’s writing. With a taste for adventure, and an opinion on every subject – from exercise to men to food to sex and everything in between – she’s turning the page on a whole new life.

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Tasty reading ahead, KEEP GOING… →

Slow Cooker Stout and Chicken Stew

And now back to our regularly scheduled programming. The holiday season is over and it was a wonderful time surrounded by friends and family. But my clothes is happy it is over! Time for a bit healthier meals, or at least considering it while you are still polishing off the leftovers from all the parties you may have hosted. One dish I was really sorry to not have any leftovers to enjoy was this Slow Cooker Stout and Chicken Stew.

Stout Chicken Stew

Tasty reading ahead, KEEP GOING… →

Happy New Year with a Marzipan Topped Light Fruit Cake

I hope everyone is having a wonderful time amongst family and friends for this Holiday Season. Tomorrow we welcome the year 2014, I wish you all health, love, a safe home, prosperity and everything else you could wish. Happy New Year 2014!

My calendar has certainly been busy with family gatherings and a little quick trip out of town to Ottawa. And I am very much looking forward to the 31st as I am hosting the party with my closest friends. It’s pot-luck and so far it sounds like we will be having a real feast and lots of fun beverages. If my crock pot recipe turns out well I’ll probably share it next week. But for today I wanted to show you the cake I made for December 24th which was spent at my parents. The Marzipan Topped Light Fruit Cake was a crowd pleaser!

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Tasty reading ahead, KEEP GOING… →

Red Velvet Cheesecake and Happy New Year

As the New Year flows in
May you soar ever higher
Reach greater heights
And find happiness in everything you do

Happy New Year to all of you!

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I hope you have been enjoying the holiday season and have spent many happy moments with loved ones.

If you are like me and are always put in charge of the dessert for a celebration, after a few years it can become a daunting challenge. Every year I ask myself how can I top of the cakes of past, impress with more extraordinary pies, makes mouths water like never before.

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As I was perusing hundreds of recipes online I finally fell on one I knew would be the winner for this year. I saw this Red Velvet Cheesecake on the blog of The Squishy Monster and I knew I had found my cake! We are all fans of cheesecake and I love anything red velvet. The combination was perfect.

She posted this recipe a bit before the holidays and now this is my New Year post. Ironically we both posted a recipe about drunk Gummy bears! I posted earlier and the Gummy bears are her New Year post. As you said my dear friend: great minds think alike.

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I made 2 changes to the recipe: I used 3 tbsp of cocoa instead of 2 because chocolate rules, and I used an 8 inch pan instead of a 6 in one. For decoration all I did was sprinkle of sugar powder just prior to serving. It may be on my top 3 of best cheesecakes ever and it was incredibly moist and not to sweet.

 

Yields 8

Red Velvet Cheesecake

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

  • 2 blocks (8 oz) soft room temperature Cream Cheese
  • 1 c Sugar
  • 1 ts pure Vanilla
  • 1/4 c Sour Cream or Buttermilk
  • 2 room temperature Eggs
  • 3 tb sifted unsweetened Cocoa
  • 1 ts Vinegar
  • 2 tb Red Color
  • 1 c crushed Cookies/Crackers
  • 6 tb melted Butter

Instructions

  1. Make sure your cream cheese is very soft and break it apart with your mixer. Blend together with your sugar and vanilla for about 5 minutes until light and fluffy.
  2. Tip in your cream/milk and slowly crack in one egg at a time. Blend well.
  3. Sift your cocoa and sprinkle it in.
  4. Pour in your vinegar and color. Blend well. Make sure not to over beat to prevent incorporating too much air.
  5. For the crust, press together your crumbs and butter onto the bottom of a 8 inch spring form pan. Bake at 350 for 6-8 minutes. Cool completely and pour in your filling.
  6. Wrap your pan in foil and place it in a larger dish/pan. Fill with hot water and allow it to reach half way up its side.
  7. Bake your cheesecake at 350 for 1 hour to 1 hour and 15 minutes. Allow it to cool for at least a couple hours before setting in the fridge overnight.
Recipe Type: Desserts
7.6.2
220
http://cultureatz.com/red-velvet-cheesecake-and-happy-new-year/

 

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Grown Up Orange Hot Chocolate

What to post as the first recipe of the year? I was not too inspired at first. The fact that I was bed/couch ridden for 4 days with a nasty cold certainly did not help. December overall was not a good thing (I will stop bitching soon, smiles for 2012). Cooking was not a priority. With the cold still hanging on, the return to work was also difficult. Oh and did I mention how freaking COLD the weather was too.

Elaborate cooking no. A hot and warm drink yes. One with strong booze to kick my cold in the *&?%, oh yes! So I offer you a Cheers for the New Year with a drink that will fill the party quota, the sitting by the fire place quota, warming up from a cold day quota, and help scaring away  a nasty virus  quota. A nice boozed up hot chocolate with orange notes.

Ξ Grown Up Orange Hot Chocolate Ξ

1 tablespoon cocoa
1 tablespoon sugar
A pinch of salt
1 oz orange juice
7 oz milk
1 Tablespoon Grand Marnier
1 Tablespoon Scotch (or other)

Mix cocoa, sugar, and salt in a small saucepan, slowly stir in milk and orange juice. Heat and stir over moderately low heat until just boiling, then simmer 2 minutes. Add Grand Marnier and Scotch. Serve in a mug or thick glass with an orange zest.

Check out all the other citrus lovers on January’s #citruslove bloghop

 

New Year with Family

I know I am a week late! Everyone else with a food blog and that idea has done it already. But I will do a show and tell of our New Year’s family amazing pot-luck spread. I am salivating just at the thought of my first bites! Can you guess what I made? I brought 2 dishes. Enjoy!

Starting with the meal…

The Whole Spread

Orzo Salad with red onions, green peppers, cilantro and pomegranate seeds

Pita Egg Salad Sandwiches

Mustard Seed Sausage

Sauteed Shrimps with a Beet Ginger Dip

Tourtière - traditional Québecois meat pie

Feta and Cranberry Tortilla Rolls

Artichoke Quiche Squares

Artichoke Quiche Squares

Beet and Apple Salad

Next of course are the many desserts…

Crisspak

This dessert may not be the most impressive visually but its a tradition in my family and so good!

Inside the Crisspak

It’s basically chocolate wafer thin cookies layered with whip cream.
You make it a day ahead so the wafers soften.
I know of no one else who makes this, not even sure about the spelling of the name.

Sugar Pie

Macarons

Macarons

A Fruit Salad fit for foodies

Fruit Cake, of course!

And as a nibbling finally…

A lovely cheese platter

Berry Explosion Cobbler

Yeah, I know! Quite a title for the first post of 2010, right lol. Gimme a minute it will make sense.

So I hope everyone rung in the New Year in their favorite way.I wish you all love, happiness, success and delicious smells from the kitchen!

And now today starts: the RESOLUTIONS!!!!!!!!! Scray word.

I honestly did not make one, at least not in the traditional way. I was off this week and my plan during the day time was to accomplish a task I have been putting off for months (years): a massive clean up of my place. I am not talking spring cleaning here. I mean take every drawer out of the dresser, then do the keep pile, give pile and garbage pile. Then vacuum the drawer, dresser, destroy the dust bunny armies behing the drawer and but everything back together again. Honestly my progress has been slow but steady. I am after all on holiday so I lounge hours in the morning and then maybe go out at night to friend’s, etc. But so far I have done my bedroom, bathroom and two other full double closets. So far I have filled 6 large garbage bags of stuff to give (alredy done) and 3 garbage bags of garbage. Left to do are the kitchen, dining room and living room.

Honestly its a lot of work but it feels great. I feel like I lost 100 pounds. Now here is my goal for 2010. Keep cleaning and keep it clean: in my head (break psychological vicious circles), in my health, in my things, and in my body. Just do it bit by bit. Its not a resolution. I am just, for now, motivated and will ride the wave as concsiously as I can.

So of course part of that is loosing weight. But again I am not setting myself up for failure. No diets!. Just cut here and there, mostly exercise. Anything, a daily walk. I have along way to go here. So I thought it was funny when I received an email from a PR agency announcing “the Biggest Loser Resort at Fitness Ridge and Driscoll’s Berries who have teamed up to create a recipe to satisfy your sweet tooth without breaking your calorie bank in the New Year”.

How can I not share this recipe with you? Obviously use any berries you have available to you.

Berry Explosion Cobbler

Servings: 9

1 cup chopped fresh Driscoll’s strawberries
1 cup fresh Driscoll’s raspberries
1 cup fresh Driscoll’s blueberries
1 cup fresh Driscoll’s blackberrie
2 tablespoons maple syrup
1 tablespoon cinnamon

Topping:
¼ cup instant oats + ½ cup instant oat
¼ cup pecans
1 tablespoon soy butter
1 teaspoon cinnamon
3 tablespoons agave nectar

  1. Preheat oven to 350 degrees. In a 9×9 pan, spray with non-stick cooking spray.
    Layer fruit on the bottom of the pan. Then drizzle the maple syrup over the fruit.
  2. Sprinkle the cinnamon over the rest of the fruit.
  3. In a food processor, add ¼ cup instant oats, pecans, soy butter, cinnamon, and agave nectar. Blend until all lumps are gone and everything is evenly chopped. Add to a mixing bowl the remaining ½ cup of instant oats and mix together.
  4. Sprinkle mixture over fruit.
  5. Bake for 1 hour or until fruit sets. Cool for 15 minutes and serve.

Per serving: 166 calories, 7 grams fat, 4 grams protein, 32 grams carbohydrates, 4 grams dietary fiber