Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Apple Oatmeal Greek Yoghurt Muffins


Things have not exactly been going swimmingly for me this past week.  For one, I have had to eat out twice.  The first time was by invitation to a new location of Smoke’s Poutinerie where I took D with me to ensure that I would only have to sample a single bite.  But of course, I ended up eating the whole order of my Country poutine.  For one, he had his own serving to eat and for two I absolutely abhor food that goes to waste.  Even this is BS that I feed to myself because I could have packed it up to bring home for our boarder and I also was taught long ago:  “It isn’t a waste if you leave it on your plate.  It is a waste if you ate it when you were already full and didn’t even want it.”  Why can’t I listen to my own good advice?  To make matters worse, the very next day we were celebrating my Mom’s birthday by ordering Chinese food from her traditional spot.  All of her favourites were ordered and there were a number of deep fried and sweetly-sauced items.  I approached the table, determined to take the egg foo young and a couple of the veggie and noodle dishes but returned to my spot at the dining table with a taste of every dish on my plate.

I have been in the kitchen as often as usual, but this week I have been batch cooking for our boarder to fill the freezer for the time while we are on vacation. After making a zillion pizzas and casseroles, I am not inspired to flip through cookbooks and spend the time to make anything healthy for myself.

But because I always try to look on the sunny side, so here goes: I got out my summer clothes to launder and pack for our winter vacation and everything fits better than it did when I put it away last fall.  I have made a significant paradigm shift-instead of “cheating” by eating a whole bag of chips or cookies, I feel as if I have “cheated” if I eat a white noodle, white rice or white pizza crust.  So even though I was not completely on track this week, at least I haven’t totally derailed either.  In addition, the miserably cold weather seems to have broken and the days are getting noticeably longer.


In addition, I have finally perfected a Nuts and Bolts recipe that is low salt, low fat and high in non-soluble fibre, soluble fibre and taste!  I use whole grain waffle pretzels (Presidents Choice Blue Label), Shreddies, Cheerios, Corn Chex and popcorn.  The secret is glugs and glugs of Worcestershire sauce.  After I slow roast it all, I put into small zip locs and put it in the freezer.  Then when I get hungry, bored or too busy to make something, I grab a bag.  Yum!


Lastly, I found and baked one fabulous new (and healthy) recipe.  I often buy no fat Greek yoghurt when it has been marked at 50% off, but this week I was not able to eat it fast enough.  When I was concerned about using it up, I went recipe searching and found this delectable one.  See the end of this post for the recipe.  Something is amiss with my recipe template….



Kath’s quote: “Well, I can’t eat muffins in an agitated manner. The butter would parobably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”-Oscar Wilde


Love, that is all.


Apple Oatmeal Greek Yoghurt Muffins
Recipe type: Breakfast, Brunch, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
  • 1c whole wheat flour
  • 1 T baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1c quick cooking oats
  • ¼ c milk
  • 2 eggs
  • 1 c 0% plain Greek yogurt
  • ⅓ c canola oil
  • ¼ c brown "sugar" splenda
  • ¼ c real maple syrup
  • 2 c finely diced Macintosh apples
  • ¾ c raisins
  1. In a medium sized bowl, with a sturdy whisk, blend all the dry ingredients together.
  2. In a second medium bowl combine, milk, eggs, yogurt, splenda, syrup and blend well.
  3. Combine the ingredients of the two bowls and stir until all ingredients are moistened.
  4. Add chopped apples, raisins and stir one last time.
  5. Spoon into paper muffin liners or muffin tins sprayed with canola oil.
  6. Bake at 375 degrees for 20 minutes.
  7. Makes 12-16 muffins.

Wedding Plans-Episode Two


The next major step for the lovebirds was finding the ideal venue for the wedding.  The church was not an issue as they attend the same church and in fact their Pastor was instrumental in creating the opportunity for them to court.  While they were together in South Africa, they were visited by the gentleman (who would eventually become their pastor) whom offered the Frenchman an internship in Winnipeg.  So, in the fall of the year that they returned to Canada, the Frenchman had an excuse (or perhaps a second one) to move to Winnipeg.  When their engagement was announced to the congregation, their Pastor lead a chorus of “It is about time!”  I guess true love is an obvious state.

Harder though, was finding the right venue.  There were so many things to consider.  They wanted a fall wedding and so they looked for a place to reflect the cozy and rustic season.  They wanted a casual feel because they are laid back people.  They were hoping that there could be some outdoor space because they are also the outdoorsy types.  They hoped that it could somehow be close to the neighbourhood of their many dates and engagement on the Provencher Bridge.  They also wanted a place that would reflect the blending of their cultures: first generation French and more distantly- Scottish Metis.  They needed to consider a central location close to hotels for out of town guests.  The facility had to be wheelchair accessible as there will be a number of guests who use wheelchairs.  Of course, of utmost importance would be the imaginative and authentic taste and presentation of the FOOD.  They knew that their search was going to be difficult, in fact close to impossible.  After a couple of stressful weeks, much research and many rejections,  they found THE perfect venue!

I am not going to reveal all of their special arrangements with Fort Gilbralter but I will tell you that their event planner Angie and Shawn who will take care of all the food details, could not possibly be more helpful with suggestions and things to remember and consider.  We know that the food will be excellent as we dine as often as we can at Shawn’s nearby restaurant The Promenade.  In addition, Fort Gilbralter’s website is fantastic with video views so that the engaged couple can actually visualize the room, the placement and flow of their guests in the room and how to set up the room for maximum space and mobility.

Kath’s quote: May their joys be as bright as the morning, and their sorrows but shadows that fade in the sunlight of love.” -Minna Thomas Antrim

Love-that is all.

Sabich and Save A Child’s Heart


In the olden days Air Canada had this great offer for students.  You could buy a special pass which allowed you to fly standby on domestic flights until you turned 22 years of age.  I took full advantage of this and visited Halifax, Montreal, Ottawa and Toronto on a regular basis.  I imagined my self to be very “worldly”.  Well our 22 year old puts me to shame.  She has traveled across western Canada, to El Salvador, across all of South Africa, Nicaragua, Israel and Jordan.  As opposed to my style of young travel which was to shop and hit the tourist spots and clubs, she volunteers- performing humanitarian work when she leaves home.  After her most recent stint in Israel, volunteering with the wonderful organization entitled Save a Child’s Heart, (more about this later) she made us her favourite Israeli meal.

Sabich was brought to Israel by Mizrahi Jews who moved in the 1940s and 1950s. On the Sabbath, when no cooking is allowed, Mizrahi Jews ate a cold meal of precooked fried eggplant, cooked potatoes and hard-boiled eggs. In Israel, these ingredients were stuffed in a pita and sold as fast food. In the 1950s and 1960s, vendors began to sell the sandwich in open-air stalls.

This is where Daughter #2 fell in love with the taste of Sabich.  She said that the street sellers came to recognize her as a regular and knew her name.



She assembled all of these fresh, whole, simple ingredients and then instructed us as to how to assemble our Sabich.

She first showed us how to carefully open our pitas so that it would remain intact when stuffed.  Next, we placed a big smear of hummus on the floor of the pita and then placed slices of potatoes, hard cooked eggs and cubed eggplant inside.  All the other toppings of sliced banana peppers, parsley, kosher pickles, Israeli salad (like a pico de gallo), chopped and seasoned cabbage and hand-formed falafel were optional but she encouraged us to try them all and she was absolutely right, as each bite was just a little bit different but absolutely delectable.


She also demonstrated how to knead the falafel in the bottom of the pita to break it up and spread the crunchy, spicy concoction into the other ingredients.


Not everyone was successful in rolling the stuffed pita up but I was pretty impressed wth my own.  We washed everything down with lemonade which she made the old fashioned way-with lemons!  I can still smell the lemon groves in Israel from my own sojourn there.

Now that Daughter #2 is home, she is still raising money for Save a Child’s Heart.  This is the organization’s mandate:

Save a Child’s Heart (SACH) is an Israeli-based international humanitarian project, whose mission is to improve the quality of pediatric cardiac care for children from developing countries who suffer from heart  disease and to create centers of competence in these countries. SACH is totally dedicated to the idea that every child deserves the best medical treatment available, regardless of the child’s nationality, religion, color, gender or financial situation.

If you would be so inclined to contribute to her fund raising goal, you can do so with the link imbedded here: Give Your Heart Out this Valentine’s Day.  The link tells you more about how her heart was touched by the kids that she cared for there and how you can help.

Kath’s quote: “You can close your eyes to the things you do not want to see, but you cannot close your heart to the things you do not want to feel.” -Unknown


Love-that is all.

PS to B-I am humbled by the honour of being your Momma.




More Smoke


I have been faithful to my new regime of eating, low fat, no deep-fried items, no processed foods.  I decided a month ago that it would have to be a really extraordinary dish to get me to veer off my clean eating track.  This week I received an email announcing that Smoke’s Poutinerie was opening a second location and would I like to drop by for a VIP preview of the restaurant?  We have visited their Albert St. location a number of times since they opened in 2011.  They have enjoyed such success.  Well if anything was going to make me break my vows to myself, poutine would be it.  I love poutine, but it has to be absolutely authentic.  That means a savoury gravy and real cheese curds-the squeakier the better.  Smoke’s Poutinerie fills the bill.


Add to it, Daughter #2’s recommendation to try their “Country Style” poutine with grilled chicken, bacon, caramelized onions, sautéed mushrooms and baby peas and oh la, la.  I ordered it, I ate it, I loved it!  The toppings should be dubbed something else because they don’t merely sit on top but are found threaded all through the hand-cut, yellow-fleshed fries.


So every forkful contained the winning combination of tastes.  I especially enjoyed how the sweetness of the peas, offset the saltiness of the gravy and sautéed veggies.


D followed the lead of The Frenchman and selected the “Montreal”.  Get this: shaved Montreal smoked meat, kosher dill pickle slices and a squeeze of yellow mustard.  I thought that it sounded yucky but D absolutely loved it.


He described it as very unique and said that all the flavours together tasted like a smoked meat sandwich, the likes of which we’ve savoured at the world-famous Schwartz’s Deli in Montreal.

I predict that Smoke’s will do very well in Transcona with their meal in a box.  D’s family once lived in Tcon and they are a hard-working community who love their meat and potatoes.  Thanks for the invite Smoke’s.

Smoke's Pouitnerie Regent on Urbanspoon

Kath’s quote: “Vive La Poutine Libre!”-unknown

Love-that is all.

What’s My Cupcake Personality?


Huh? I was recently asked to create a cupcake recipe for the Be Well Blog that would match my personality.  This is harder to do than you might imagine.  At first I put forth the idea that I was a tomato soup cupcake because:

  • I am very practical and there is always affordable and convenient tomato soup in every bodies’ cupboard.
  • I prefer “savoury” over “sweet” and the spicy tastes of this recipe suit me just fine.
  • I prefer hearty cream cheese icings over light and sweet ones, loving the pungency of the cream cheese.
  • I am old school.
  • The recipe has been passed down from my Mom (with modifications).
  • Tomatoes, raisins, cloves and cinnamon are all super foods with many known health benefits. I love to provide foods for my family that are a tasty treat and nutritional at the same time.

BeFunky_What's your Cupcake personality.jpg

Turns out that there was another cupcake that suited me much better.  Do you think that I would be?:

The Peacekeeper: You are straightforward, honest, and give the best advice. You would rather avoid conflict, but are always there to referee and keep the peace. You like the simple things in life, but that doesn’t mean that you are boring. Sometimes you go crazy and choose chocolate. (It’s ok. We won’t tell.)


The Archivist: You are down-to-earth, welcoming, and grateful for every single day. You love celebrating with your extended family and friends and are just a little on the nostalgic side. You save everything and are considered the unofficial family archivist.

I think that both sound like me, which means that I would be a cross between a Classic Yellow Buttermilk cupcake and a Pumpkin one with Spicy Cream Cheese icing.

In the end, it was a no-brainer:

The Lover: You are a classic romantic and a lover of love itself. For those that are on the receiving end of your affection, every day is Valentine’s. Your passion for life is as big as your heart, which, it just so happens, you wear on your sleeve. You are surprising, but dependable, and infinitely lovable. You give the best hugs.


The challenge to develop the perfect Red Velvet Cupcake was a lengthy one and I tested a batch a day for about a week.  Some were a luxurious red but tasted too much like beets and others were absolutely delicious but were to chocolaty to qualify as red velvet.  But good things come with perseverance and I am sure that you will find my recipe on the Bell Well blog site absolutely scrumpdillyicious (if I do say so myself).

Kath’s quote: “There is no love sincerer than the love of food.”-George Bernard Shaw

BeFunky_Red Velvet Cupcake.jpg

Love-that is all.


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