The Best Ham and Egg Breakfast Sandwich (freezer-friendly)

Any hand-held breakfast-on-the-go that can sustain me for over eight hours deserves to be documented on this blog and passed along to you.

As I rushed out the door to the airport last Saturday morning, with a stash of warm ham and egg breakfast sandwiches tucked into my bag, I never imagined we’d be stuck in an airplane on the tarmac for nearly five hours before take-off. We had an 8:15AM departure, and the plan was to enjoy a leisurely lunch during a three-hour layover on our way to the small ski town of Smithers, BC.

But as it turned out, a winter storm had other plans for us, and that cheesy breakfast, eaten on the way to the airport at 6AM, was my last meal until about 4 in the afternoon.

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How to freeze a big batch of homemade waffles

Now that the holidays are over, don’t give up entirely on bestowing homemade edible gifts. You never know when the simple gesture might make someone’s day and there is nearly always a need in communities for sympathy meals.

A jar or two of homemade waffle mix is a great gift, complete with instructions for preparation on a tag. Better yet, make a big batch of waffles yourself, freeze them, and deliver them in person.

Today I’m bringing a virtual box of these homemade buttermilk waffles over to Jamie of My Baking Addiction, who is expecting a wee little addition to the family very soon. Post-partum hunger is fierce, and these waffles make the perfect grab and go snack, breakfast, or midnight nibble. I like to have them on hand in the freezer for after school treats and lazy weekend brunches. Or, ahem, Mother’s Day breakfast in bed served up by my children.

Read on for my best tips on batch cooking and freezing waffles (works for pancakes, too) and a round-up of delicious baby shower treats from a stellar group of girls.

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Tour My Kitchen: refrigerator and freezer organization

Things get really interesting behind the doors of a food bloggers’ refrigerator, and so I have left the best part of the kitchen tour for our last day.

Back in my days as a culinary student and then later on when working in restaurants, it was not unusual to have regular inspections of our workspaces, including a detailed check up of our refrigerators. Items had to be clearly labelled, rotated regularly, and, above all, immaculate. It’s safe to say all those years of vigilance left an impression on me and I continue to strive for an orderly fridge and freezer.

It’s also safe to say that this attention to detail does not carry over to other parts of the house, say my coat closet or laundry room. So please don’t compare the contents of your refrigerator to my photos below. I will have to subject you to Instagrams of my craft closet and boy, you don’t want to see it.

I’m fortunate to have a beautiful platform to showcase my condiments and produce, juice jugs and brown eggs. It was well worth moving a cupboard over and reworking the kitchen cabinets somewhat to receive the 36-inch model, up from our old 30-incher.

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12 ways to preserve the August harvest (without canning)

I keep telling myself that September is going to be my big canning month, and it very well might be; I can’t say no to the bushels of tomatoes and crisp new apples beckoning at the markets during the fall.

So far, I’ve pickled a few jars of asparagus and made my usual strawberry honey jam, there was a batch of sweet relish, too, but I am not regularly turning my kitchen upside down with mega home canning projects. Oh, the cookbook is taking care of keeping us in dirty dishes just fine, thank you very much.

That said, I am still preserving the beautiful summer produce here and there, by freezing, roasting, packing in oil and drying. These are just some of the options to saving the season.

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On batch cooking, plus a make-ahead & freeze cookbook giveaway

It’s a cozy Sunday afternoon and I’m sitting here watching the cold rain fall, thinking of all the times batch cooking has saved our family dinner time. Today, Danny is laid up with a nasty cold, and I’m juggling the busy household on my own, attempting to get ahead just a little bit for the upcoming week.

I’ve brought Danny a mug of hot ginger tea with honey, and am the afternoon has filled up with washing school uniforms, baking cookies for lunches, wrapping up homework, and making a M-F menu plan. Still, the boys want me to play a game of Sorry with them, the baby’s getting into everything, and oh!wouldyoulookatthetime? the Twitter chat I’m co-hosting is starting in 30 minutes.

I’m flying, and although I’m unsure if I’ll get half the things done I need to, I’m comforted with the fact that at least dinner is taken care of. Once again, batch cooking comes to the rescue.

We’re going to have a hot, balanced home cooked dinner, thanks to a hearty chicken & red lentil coconut curry I’m reheating. All that is required is for me to steam some broccoli and dinner is served. Maybe we’ll even taste-test the cookies for dessert.

No matter how busy the day gets, it’s really important to have us sit down as a family together for dinner; batch cooking is my time-saving tip to make that happen.

Today our Eat Well, Spend Less team of bloggers are talking about time-saving tricks in the kitchen – and highlighting Jessica Fisher’s new cookbook: Not Your Mother’s Make-Ahead and Freeze Cookbook, too! Read on for more batch cooking tips and a chance to win a copy of Jess’s book.

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