Salmon Salad with Pan Fried Potatoes

This is a quick meal idea that I enjoy - maybe more so because I grew up with it. Think of it as a healthy version of Fish and Chips.

Ingredients:

• 1 small to medium head Chinese cabbage
• 1 can drained canned salmon or chunk tuna
• 2 - 3 Tbsp mayonnaise
• 1 - 1 1/2 Tbsp lemon juice
• salt, pepper and garlic powder to taste
• 4 - 6 peeled and finely chopped potatoes
• 2 Tbsp butter for browning
• salt and pepper

Method:

1. Brown potatoes in butter, over medium heat, stirring as needed until done. About 20 - 30 minutes. Season to taste.
2. Wash and chop Chinese cabbage. Add drained fish (complete with bones if using salmon - it dissolves into the salad and is rich in nutrients.)
3. Mix dressing (mayo, lemon juice, salt and pepper) and stir into salad.
4. Pass the ketchup.

Sponsor Appreciation Whetstone Woodenware and Rosedale Swing Company

 We are excited to introduce you to Whetstone Woodenware. John is our first sponsor south of the boarder. John shared with us his story of how his wife Debbie asked him to make her a wooden spoon. He diligently met her challenge and by 1984 he realized his dream of a full time wood working business designing and constructing custom wood products. John was encouraged by an enthusiastic response from those who purchased his products made from high quality kiln dried hard maple. The hard maple tree is grown and milled in the USA; their main sources located only 10 miles from his shop.

John and Debbie gifted each of us girls from MGCC with a number of his wooden products to use in our kitchens. Marg's personal favourite is his line of spatulas. She uses them everyday. Browse through his website where you will find a photo and description of each of their products. 

Why purchase these natural wooden utensils? They will not melt, burn, or scratch any non-stick surfaces. Most people love the feel and grip of a wooden utensil over a metal utensil. Wooden ware utensils have been used by cooks and bakers for hundreds of years, and after using our personal gifts we are sold on his products!

Today after 30 years John has a full production line in their Silver Lake, Indiana facility with over 37,000 pieces. 

Whetstone Woodware products make a really nice gift. 

Thank you John and Debbie for your generous support through your ongoing donations to our Greenhouse project in the Ukraine. 

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Rosedale Swing Company

Our second sponsor today is the Rosedale Swing Company, located in the beautiful Fraser Valley.

Enjoy reading their story.

As I sat alone in our wooden chair beneath our massive Maple tree one sultry Sunday afternoon in early August 2011, memories flooded back of the old tree swing that used to hang from the huge moss covered branch above my head. I recalled the many sweet memories spent on the old swing my father built  back in '73. The scent of fresh-cut hay and ripening corn, carried on a soft, afternoon breeze perfumed the air as I reminisced. My siblings, friends, and I had grown up on that country swing and in time our children used the same swing until the ropes were worn and the swing deteriorated. Remnants of the ropes still hang in fragments from those limbs. That frayed rope triggered a lightning bolt of inspiration: I could give this gift of swing memories to our precious grandchildren. And why stop there? We could build swings for people anywhere on this planet to experience the same pleasures generations before them enjoyed. With the support and partnership of our children we launched into our family built cottage business that same week. We never looked back but continue to swing our products forward to a new generation of swing enthusiasts.
Within a few days, we began gathering information necessary to build a safe, durable, classic traditional swing. We built a workshop and so began our mission. Rosedale Swing Company was born. Our responsibility to the environment had to be top priority. We knew our first choice for wood must be the strong, durable and beautiful West Coast Cedar. Our next mission was not to use any bi-product in our ropes or wood finishes – only natural, renewable, sustainable products would be used.

 One summers Marg and I (Kathy) were invited by Myka to come out to their place for a visit and tour of their shop. Myka literally 'showed us the ropes' and the shop where they cut and assemble their custom made swings. Quality, professionalism and friendly service is what you are sure to find at the Rosedale Swing Company. After our tour and learning some interesting things about swings we enjoyed sitting around her kitchen island together, and before we left she gifted us each a Rosedale Swing Company toto bag and cedar sachet.

Personalized engraving makes each swing so special., and they ship around the world.

If you are looking for a very unique gift or something special for yourself you may have found it.

Thank you for your ongoing sponsorship with MGCC. Your generous giving is going to help those who are in need.

Ham and Pineapple Swirl Buns

Are you wondering what to pack in your lunch boxes for next week?

  Ham and Pineapple and Cheese Swirls can be made and frozen and packed into lunches.  By the time lunchtime comes, the buns are thawed and ready to eat.

I've used a small recipe of Anneliese's easy french bread dough but you can use any refrigerated dough in a tube if you are in a pinch.

Dough

• 1 Tbsp sugar
• 1 Tbsp cooking oil
• 1 tsp salt
• 1 cups hot tap water
• 2 cups flour, white - can be half whole wheat or multigrain *
• 1 Tbsp instant yeast

1. Put sugar, oil, salt and hot water in a large mixing bowl. 
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
3. Let rise until double, about 1/2 hour.
4. Roll dough into a long rectangle about 8 inches wide.

Filling

•  sliced ham
•  crushed pineapple,  drain well and press juice out of pineapple
•  shredded mozzarella or cheddar mozzarella blend cheese

1. Layer the ham, pineapple and cheese  over the dough, leaving an inch around each edge.
2. Roll up starting with long edge and cut into even 1 1/2 inch pieces. 
3. Pinch underside of dough together to keep cheese from melting out.  The top of the bun will open up more and that is fine.
4. Place on a parchment paper lined pan and cover for 45 minutes.
5. Bake in a preheated 400 F oven for 15 - 20 minutes or until lightly browned.

Serve with warmed marinara sauce.

Mango Cheesecake

A baked cheese cake topped with a mango mousse is sure to please your pallet with it's fresh flavor and creamy smooth texture. The coconut crust and fresh mango and kiwi on top add a tropical element. Serve slices of cheesecake over a puddle of mango sauce. 

Crust:

• 1 1/4 cup graham crumbs
• 3/4 cup unsweetened coconut
• 1 tbsp white sugar
• 1/3 cup butter, melted

Filling:

• 1 1/2 pounds cream cheese, room temperature
• 1 1/4 cups white sugar
• 5 eggs
• 2 tsp vanilla
• 2 tbsp flour
• 2 tsp lemon zest
• 3/4 cup whipping cream
• 1/2 cup mango puree

Mousse:

• 1 cup mango juice
• 1 package gelatin
• 2 cups whipping cream
• 1 tsp vanilla
• 3 tbsp white sugar

Mango Sauce:

• 1 cup mango juice
• 2 tsp cornstarch
• 3 tbsp white sugar

1. To make crust, place crumbs, coconut and sugar in a 10"spring form pan. Pour melted butter over and mix with a fork pressing into bottom of pan to form a crust. 
2. Bake in 350º F oven for 7 minutes. Remove and set aside to cool. Reduce heat to 225º F.
3. To make filling, beat together cream cheese and sugar until fluffy. About 5 minutes. Add one egg at a time and only beat until each egg is incorporated. Do not over beat. Immediately add remaining filling ingredients, and beat just until incorporated.
4. Pour filling over crust and bake in 325º F oven for 60 minutes. 
5. Remove from oven and allow to completely cool in pan. Cover and place in refrigerator. (this can now be eaten alone or frozen. OR, you can continue by making the mousse and mango sauce)
6. For the mousse, put 1/4 cup of the mango juice in a small sauce pan and sprinkle gelatin over. Let sit for 5 minutes and then cook over low heat until gelatin has dissolved. Remove from heat and stir in remaining juice. Chill to cool and set. 
7. Beat cream with vanilla and sugar. Fold into cooled mango mixture.
8. Spoon mousse mixture over cooled baked cheesecake and smooth.
9. Cover and place in refrigerator for up to 4 days. 
10. To make the Mango sauce, stir together juice, cornstarch and sugar. Heat in a small pot on top of stove or microwave bowl. Stir often until mixture bubbles and begins to thicken. Cover and refrigerate until cool. Puddle onto plates when ready to serve and top with a slice of cheesecake.

Lemon Chia Muffins with Lemon Butter

Lemon and chia seed, a great combo for a delightful muffin. Just the word lemon already told me it would be a good muffin. These muffins taste wonderful just plain but the lemon butter puts them over the top.

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 lemon, juice and zest
• 1 cup sour cream
• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
•  3 tablespoons chia seeds

1. Using a mixer cream butter and sugar till light. Add eggs and mix well.
2. Stir in vanilla, juice and zest of the lemon until blended.
3. Whisk dry ingredients together and fold into creamed mixture alternately with sour cream, just until blended.
4. Spoon into greased muffin tin.
5. Bake in a 375º oven for 20 to 25 minutes. Check with toothpick to check if done.
6. Cool 5 minutes then remove muffins from pan.
7. Serve plain or with Lemon Butter. 
8. Yield: 12

Lemon Butter:

• 1/4 cup butter, softened
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons sugar
• Mix until well blended.
• Sprinkle extra lemon zest on top.

Bruschetta Ricotta Cheese Spread

We enjoy Bruschetta which is a simple Italian appetizer consisting of grilled bread lightly brushed with olive oil and rubbed with garlic. From here the varieties are abundant. We enjoy this prepared bread topped with a simple tomato and fresh basil mix or with an added dimension of this ricotta spread.

Ricotta Cheese Spread
Ingredients:

• 1 cup ricotta
• 2 tablespoons fresh basil chopped
• 1 clove roasted garlic minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 Tablespoons chives chopped
• 1 or more tablespoons of grated Parmesan

Method:

1. Mix all of these ingredients and store in refrigerator until ready to use. 
2. When your bread and tomato topping is ready arrange on plate and serve.

Tomato Topping:

• 3-4 roma tomatoes chopped with liquid drained
• 1 clove minced roasted garlic
• chopped fresh basil (amount to taste)
• Small amount of olive oil to just coat ingredients and salt and pepper to taste

Method:

1. Mix together and serve fresh on toasted or grilled slices of bread spread with olive oil and garlic.
2.  Spread the toasted bread with the ricotta mixture and top with tomato/basil mix and enjoy.

 Spread the toasted bread with the ricotta mixture and top with tomato/basil mix and enjoy. You can also offer an olive tapenade to your serving platter which will go well with the ricotta spread.

Here's the link to Kathy's method of roasting garlic.

Biscuit Mix Waffles and Pancakes

My first attempt at trying a homemade biscuit mix for waffles and pancakes was surprisingly quick, easy and tasty. I'll share what I did, but you are welcome to be creative and mix in your own variations.

Oat Waffles with Banana Caramel Sauce (makes 4 deep dish Belgian waffles)

Ingredients:

• 2 cups biscuit mix
• 1 cup quick oats
• 1 1/2 cups buttermilk (or milk)
• 2 eggs
• 1 tsp vanilla

Banana Caramel Sauce (recipe taken from Judy's Warm Caramel Bananas

• 3 Tbsp butter
• 1/2 cup brown sugar
• 1/2 cup sour cream
• 2 bananas, sliced thinly

Method:

1. Preheat waffle iron. Spray iron lightly unless it is conditioned to not need repeat greasing.
2. Stir together biscuit mix and quick oats.
3. Stir in buttermilk, eggs and vanilla until well blended. Let sit for a minute or two.
4. Pour with ladle or measuring scoop onto centre of waffle iron, leaving room on the edges to spread. Do not peek until done signal. Keep warm on oven rack at 175 F

Sauce:

1. Melt butter in small saucepan. Add sugar and stir until melted.
2. On low heat, stir in the sour cream and cook one minute.
3. Stir in sliced bananas and serve warm.

GRIDDLE CAKES

Ingredients: (makes 12 thick style pancakes)

• 2 1/2 cups biscuit mix
• 1 1/4 cups buttermilk (or milk)
• 2 eggs
• 1 tsp vanilla

Method:

1. Heat griddle between low and medium setting.
2. Stir buttermilk, eggs and vanilla into mix until blended. Let sit for a minute or two.
3. Pour by 1/4 cup size onto heated griddle.
4. Cook until tiny bubbles appear on top and edges are dry. Check underneath for browning to be sure they do not brown too quickly, especially if you like them thick style. For a thinner pancake, add 1/4 cup more milk or buttermilk.
5. Gently flip over to cook other side. Only flip once.
6. Serve with syrup, freshly sliced strawberries, canned peaches, cooked berries or steamed apples.

Sponsors ~ Tracycakes & Wesley Ellen Kitchens.

TRACYCAKES

Today we are excited to share the story of Tracycakes.

Have you had your cupcake today?

"Once upon a time, there was a little girl who loved to cook and bake for her family and friends. The little girl grew into a young woman, got married, and had three lovely children of her own. She still loved to cook and bake for her little family and their friends. Years passed and her family had grown. So the woman began to dream. She dreamt of cupcakes and homemade goodness. She dreamt of offering a beautiful place in which people could connect with their families and friends—a place where, through warm smiles and delicious food, she could make a difference in peoples’ lives. And she dreamt that those people would then go out and pass those warm smiles on."

In 2006 Tracy Dueck took one big step and opened up her first bakery cafe and called it Tracycakes, where you can purchase buns and breads, sweets and treats, and gluten free products.  Now with two locations—and the help of her two lovely daughters and a dedicated Tracycakes team—she continues to offer a soft place to land, where guests are greeted with a warm welcome and a delicious meal or signature treat.

If' you've never been to Tracycakes it's that perfect little place where you can bring your special friends. Just walk in...order yourself a cupcake and savor the smells of fresh coffee and baking just like your mom.  Better yet, take the time to connect with someone special at one of  Tracycakes locations. 

Tracey's blog truly reflects who she is.  She also has a flair for writing and sharing her thoughts as to what is most important in her life, her family.

We at MGCC place want to thank you Tracy for sponsoring World Vision, another organization which feeds the hungry people around the world.  So remember next time, stop in and say hello and make this world a better place by  ordering yourself, one cupcake at a time.

WESLEY ELLEN DESIGN

simply beautiful kitchens 

It's a pleasure to acknowledge another one of our sponsors today, Ron and Marilyn Isaac of Wesley Ellen design and millwork. Wesley Ellen's website is like opening a beautiful magazine. Take some time to browse through their site and read how Ron and Marilyn's Mennonite roots helped to instill in them a passion for beautiful craftsmanship. They know how to create authentic traditional beauty whether it be in quilt making,  furniture and cabinet making or traditional timber framing.

 When you visit their showroom  you will be visiting part of their story; a timber-framed home they built twenty years ago using authentic traditional mortice and tenon joinery; the cabinetry is traditional face-framed with inset doors; and here and there throughout the home you will see one of Marilyn's handmade quilts.  Do you still need more ideas?  Check out their Pinterest Page. 

They have truly chosen to work with their clients to create wonderful spaces for their families, friends and themselves.

"If you found this site because you saw a blue ’52 Chevy pick-up with a Simply Beautiful Kitchens sign on it, then you’ve seen me. I carry a display in the pickup box and in good weather I take it to appointments in the big city." (Ron)

Ron and Marilyn truly practice "old fashioned" professionalism believing in "old fashioned" quality.

We want to thank you for your ongoing support to Matthew's House in Abbotsford BC, helping to make this dream a reality and blessing for families in need of respite care for their children.

Thank you Ron and Marilyn for partnering with us through your generous giving.

Bread for the Journey

A few times lately I've been reminded how God is a God who sees.

Not in the way I pictured Him when I was a little girl 
- when the thought kind of bothered me and I covered up the window -

but, instead, no matter what I've done,
he sees me as one dearly loved.

We read the story of Hagar being mistreated and fleeing into the desert

where an angel speaks to her and, for the first time, she calls out to God saying

“You are the God who sees me.”

The woman judged for "wasting perfume' on her Lord was honored by Him

because he saw her heart, when man saw her sin.

The woman who gave her last penny was noted by Him as giving everything,

when others snickered.

The woman at the well was offered water that would satisfy for life

even as she realized He knew everything about her search
in all the wrong places.

The good news is that God sees and knows how we are made.

Yet He loves us and calls us . . .

"with many a conflict, many a doubt,

fighting and fears within, without . . .

Just as I am, thou wilt receive . . .

O lamb of God I come."

Oatmeal Walnut Cookies

This version of Chocolate Chip Cookies have a touch of cinnamon and walnuts, they were delicious.

• 1 cup butter or hard margarine
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 1/2 cups quick  cooking oats
• 1 cup chopped walnuts 
• 1 cup chocolate chips
• 1/4 teaspoon cinnamon

1. Beat together butter, both kinds of sugar until creamy and smooth. 
2. Beat in the eggs one at a time mixing well after each one. 
3. Add vanilla.
4. Combine all the flour, baking soda and salt and stir into the butter mixture until blended. 
5. Stir in the oats, walnuts and chocolate chips.
6. Drop by heaping teaspoons onto baking sheet. Bake at 325º for 10-12 minutes. Cool on baking sheet for 5 minutes before moving them to cooling rack.