Food Musings

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

Pumpkin Ravioli with Toasted Macadamia Nuts



The three sisters decided that it would likely be best to start Mom’s cocktail party off with a heartier appetizer and so I was on deck to prepare this first plate.  As you will see below, the pasta is actually a wonton noodle (which I still have mounds of in my freezer) making it even more simple and convenient.

1 c canned pumpkin

1/3 c grated Parmesan cheese

1/4  t salt

1/8  t black pepper

24 wonton wrappers

1 t salt

1 1/2 T butter

1/2 c toasted macadamia nuts (or fav sub)


Combine 1 c pumpkin, 1/3 c Parmesan, 1/4 t salt, and 1/8 t black pepper. Spoon about 2 t pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1 1/2 T butter in pan; bring to a boil.  Add nuts, ravioli, tossing to coat.  Sprinkle with chopped sage or parsley if desired.

Kath’s quote: “Never allow butter, soup or other food to remain on your whiskers. Use the napkin frequently.”-Hill’s Manual of Social and Business Forms: Etiquette of the Table (1880)


Chicken Mango Pasta Salad


The last time we had the young family group over, it was nice enough to have supper in the backyard.  I wanted to make a one-bowl supper so that it would be easy to transport outside and in case we did not all fit around the dinner  table.


I decided upon a chicken/mango/pasta salad and started with some tricoloured peppers and added tri-colour rotini, red onion, corn, black olive slices, mango pieces and a half a bunch of chopped cilantro.  D grilled the boneless chicken breasts in a rub of brown sugar, salt, red pepper, onion, garlic, molasses and powdered mango aka as Clubhouse Chipolte Mango seasoning.


The basic dressing was: 1/4 cup fresh lime juice,1/4 cup olive oil, 2 tbsp honey  and one garlic clove, peeled and minced but I had to increase the volume to accommodate the gang.


P51401851_editedI also tried making cornbread in the bread maker again.  This time was more successful by modifying my B&D recipe to 1 egg +water to 1 1/2 c, 2 T powdered milk, 2 T olive oil, 2 T honey, 1 1/2 t salt, 2 t yeast, 2 1/2 c flour zand 1 1/2 c cornmeal.  When it came out of the mixing stage I punched it down like a flatbread then let it rise again.  When it had baked about 20 mins at 375, I removed the loaf and covered it with grated Oxaca cheese.

Kath’s quote: “If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.”-Fernand Point (1897-1955)


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May Long


May long was an eating extravanganza starting on Friday night when J&J made grilled Italian sausage and tri-pepper spaghetti.  Later that evening at the “big” cottage niece number #1 put out olives, feta and blue cheese and toasted pita chips.  Dessert was a sumptuous carrot cake served around the fire. 


D got organized in the city and made four different kinds of quiche for Saturday brunch-Loraine, sausage and pepper and spinach & artichoke.  We were on supper duty that night too and D made chicken satee skewers with grilled mushrooms, eggplant and peppers.


We had campfire pies for dessert that night.  White bread with the crusts removed and then buttered on one side.  In between, a single or combination choice of blueberry, apply, peach or cherry pie filling.  Then they get lowered into the fire and slowly turned or moved on a regular basis.  When ready, they taste like a little piece of custom made pie.  The night ended with the opening of champagne at midnight as it was daughter #3’s champagne birthday.

The celebration continued the next morning with eggs Benedict made with béarnaise instead of the traditional hollandaise.  That night for dinner was another grilled feast with our families’ favourite of rice mixed with sautéed onions and toasted pine nuts.  And a tower of angel food cake and strawberries for the birthday girl…..


P52302512_editedMonday brunch was our last meal of bacon fried outside on the barbeque and blueberry pancakes with real maple syrup.  In between were numerous snacks of taco chips and salsa, Miss Vicky’s chips, ripple chips and onion/sour cream dip and white cheddar popcorn.   The bar was flowing with margaritas, mojitoes, pina coladas, beer of every description and fine shirazes. 

Kath’s quote: “You can judge a successful long weekend by how badly you need a shower by Monday night.”


Feta Stuffed Greek Burgers


As my cyber friend and fellow (is there a female version of fellow?) Canadian blogger commented yesterday-“You had me at feta”.  I am feta crazy and was so impressed when I went to a cocktail party of a dear friend of mine who now resides in BC:  Her munchie table was laden with huge white bowls of single items-snaps peas in one, succulent olives in another and the piece de resistence, an enormous platter of columns of feta.  Please check out the amazing blog from yesterday’s commenter.  She is listed on my blog role as “More than Burnt Toast” but if you go there, please come back and visit me again every so often…..

155Yesterday I came upon this recipe that I have not yet had a chance to make but has me salivating so I am sharing with you in case you do not have all of your long weekend groceries purchased.

In a large bowl mix 1.25 lb. of lean ground turkey thighs with 1/4 c bread crumbs, 1/2 c of kalamata olives, pitted & chopped, 1 t lemon zest, 1 T lemon juice, 1 egg, s&p.  Shape the meat mixture into 4 equal balls.  Insert your thumb into the centre of each meatball to create a pocket.  Put 2 oz. of feta in the centre of each and close meat around cheese.  Flatten balls into 4 patties.  Grill 5-7  mins. each side over medium heat, or until internal temp reaches 175 degrees F.  Serve with Greek pita, tzatziki sauce, tomatoes and cucumbers.  Used by permission: Granny’s Poultry

Kath’s quote: Darcy: I realize that when I met you at the turkey curry buffet, I was unforgiveably rude, and wearing a reindeer jumper.”  -Bridget Jones Diary


Feta Stuffed Cherry Tomatoes


The three sisters served these at our Mom’s recent birthday/cocktail party.  The serving method from a Chinese soup spoon was a great idea to avoid picking up a slippery  and slightly evasive morsel.  When you have older friends attending a party it goes the extra mile to consider them in this way.  My Mom loves to try new tastes but gets baffled sometimes by how to “approach” the food. 



32 cherry tomatoes
1/3cup (75 ml) sour cream
1 pkg(4 oz/125 g) cream cheese, softened
1/2 cup(125 ml) finely crumbled feta cheese
1 green onions, finely chopped
1  tsp(5 ml) lemon juice
1/4 tsp(1 ml) dried oregano
30  leaf parsley leaves



Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp.

With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or for up to 24 hours.

Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours.)

Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. (Alternatively, spoon 1 tsp/5 ml into each.) Garnish with parsley.

Kath’s quote: “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”-Alice May Brock (of Alice’s Restaurant fame)


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