On an Unrelated Subject

Ok, so this has absolutely nothing to do with cooking or food....however, I felt compelled to share. I am currently on disability leave for an injury I have acquired in my back. As such, since my sister is getting married in September, my family has taken advantage of the home time I have, and have provided me with a list of things to do to help prepare for the wedding. (It is a DIY kind of wedding). So as I lay on the floor (I cannot sit) perusing websites, I come across this amazing blog, that I have been looking at for..oh I'd say a good 2 hours now. I have felt the need to share amongst every one this DIY site, and perhaps you aren't getting married, or don't know any one who is...I still urge you to check out this site! I already marked down 5 unrelated things to the wedding that I will be doing in my free time.

Such as:

and this one

this blog is : http://www.austinweddingblog.com

Photo credit goes to : spoons http://greenweddingshoes.com

chandelier : http://www.austinweddingblog.com

Avocado Springrolls

I discovered these gems at Moxies, and since then, every time I'm in the Ottawa area, I try to make a trip just to have some. Of course, I don't always have the time to spend 4 hours in the car for $10 spring rolls, so I figured I'd make my own. I love this recipe!!!

2 ripe Avocados
1 tbps of lemon juice
3 tbps of chopped sundried tomatoes
4 red cocktail onions (Aquafushcia brand) *If you can't find them, then 3 tbsp of red onion
2 tbsp fresh cilantro
1 tsp of red curry paste
6 spring roll wraps (spring roll wraps are found in Asian food markets. If you can't get to one, then egg rolls wraps will do. They can be found in your local grocery store. The spring rolls wraps are thinner and let you really taste the avocado mix!)
canola oil for frying (amount is up to you, I try to use as little as possible)

Mash the avocado and lemon juice in a medium bowl with a fork. In a mini food processor, (if you don't have one, might I recommend buying one. It helps to avoid the extra time one puts in to finely chopping things), add sundried tomatoes, onions cilantro and curry paste. Mix until a chunky paste. Blend the mix in with the avocado. Place 2 tbsp of the mixture in center of wrapper. Wrap the spring roll (Follow the picture)



Add oil to frying pan and fry spring rolls for 2-3 minutes on each side, or until the wrapper is brown and crisp. Serve either hot or cold!!! MMMMMMMMMMMmmmmmmmm!

Photo Credit: Avocado Springrolls: http://www.flickr.com/photos/deeblue1/4746037892/?q=avocado%20spring%20roll%20moxies
How to Roll Springrolls: chelinmiller.blogspot.com

While Surfing the Web

So I was surfing the web, when I came across this picture:

Not only did the photography appeal to me, but I became curious about what tasty delight this could be. The photo brought me back to a catering site called the Vegan Peasant Catering (http://veganpeasantcatering.com/) a catering company in the heart of London. This tasty snack is a Spinach and roasted cashew tartlet...or at least I think it is.

So my next mission is to figure out how to make this delight, and I will share my success upon completion.

Getting in the Groove

So I haven't been keeping up so much with the blog, however, I have been having a field day in the kitchen. I acquired an 8qt Crock Pot at the beginning of December, and one of the girls from work was so gracious to give me her cooking books for crock pots. I seriously do not know how I ever lived without one.
A definite winner (even amongst the pickiest eaters)was the:Spiced Indian Rice with Spinach, Tomatoes and Cashew Nuts

2 tbsp of sunflower oil
1 tbsp of sweet butter
1 onion finely chopped
2 garlic cloves, crushed
3 tomatoes, peeled, seeded and chopped
1 1/2 cups of brown rice(converted)
1 tsp of both ground coriander and ground cumin
2 carrots, grated
3 cups boiling veggie stock
6 oz of baby spinach
1/2 cup of unsalted cashews
salt and ground black pepper to taste

Heat the oil and butter in a heavy-based pan, add the onion and fry gently for 6-7 minutes, until soft. Add the garlic, and chopped tomatoes and cook for a further 2 mins.
Rinse the rice in a sieve under cold water, drain well and tip into the pan. Add coriander and cumin and stir for a few seconds. Turn off the heat and transfer the mixture to the ceramic pot (Crock Pot).
Stir in the carrots, then pour in the veggie stock, season with salt and pepper, and stir to mix. Switch slow cooker on to high. Cover and cook for an hour.
Lay the spinach on the surface of the rice, replace the lid and cook for a further 30-40 mins, or until the spinach has wilted and the rice is cooked and tender.
Stir the spinach into the rice and check the seasoning, adding a little more salt and pepper if needed. Sprinkle the cashews over the rice and serve.

(This recipe was taken from: Best Ever Recipes For Your Slow Cooker by Catherine Atkinson)
Photo Credit goes to workplace.dispatch.com