This was my children’s favourite play dough. I like it because one doesn’t end up with salty, crusty hands when using it, and it doesn’t need a stovetop to cook it on.
- 2 cups all purpose flour
- 2 Tbsp salt
- 2 Tbsp vegetable oil
- 2 Tbsp alum (from bulk store)
- 1 cup + 2 Tbsp boiling water
- Food colouring, if desired
- In a medium sized bowl, mix the dry ingredients together and make a well in the center; add food colouring to water.
- Pour the boiling (coloured) water into the well, and mix thoroughly until all the flour is moistened.
- When cool enough to handle, knead the dough until it is smooth.
- Store in the fridge.
- to add interest, mix in with the dry ingredients: glitter, strongly scented spices, cake sprinkles, etc
- use koolaid powder to colour the water, or add it to the dry ingredients prior to adding the water
From the Basic Shelf Cookbook. Good for when there’s “nothing in the fridge”.
- 1 tin light tuna, drained
- 1 cup grated sharp cheese
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 Tbsp (or more) mayonnaise
- 6 slices whole wheat bread or English muffins
Preheat oven to 375F
Mix tuna, cheese, celery, onion and mayo in a medium bowl. Add freshly ground black pepper to taste.
Put equal amounts of tuna mixture on each bread slice and spread out evenly.
Bake in oven until cheese is melted, about 10 minutes.
Cut each slice of bread into four pieces. Serve immediately.
Filed under food, Protein
Betty didn’t specify how much couscous to cook, or how much feta to add, so I just wing it…
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, crushed/minced
- 2 tbsp snipped fresh dill
- 1/2 tsp dried oregano
Whisk all ingredients together, or shake up in a jar.
- 2 ripe tomatoes, cut into small pieces
- 1 cucumber, unpeeled and cut into small pieces
- red onion, sliced (to taste)
- black olives, to taste
- feta cheese, crumbled or cut up
- Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
- Combine the salad ingredients in a bowl.
- Add the dressing to the vegetables and toss.
- Add the couscous to the vegetables, toss. Just before serving, gently stir in the feta cheese.
Niall’s grilled shrimp recipe, via Uncle Bruce’s ATK grilling book.
- 1 teaspoon grated fresh lime zest
- 5 Tablespoons fresh lime juice (~3 limes)
- 3 Tablespoons olive oil
- 1 seeded and chopped jalapeño chile
- 1 Tablespoon chopped fresh cilantro
- 6 minced garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 + 1/2 pounds large shrimp, peeled, deveined, and butterflied
- 1/2 teaspoon sugar
1. FOR THE MARINADE: Combine all of the ingredients in a bowl. Measure out and reserve 2 tablespoons of the marinade for serving.
2. FOR THE SHRIMP: Pat the shrimp dry with paper towels, add them to the remaining marinade and toss to coat. Cover and refrigerate for 15 minutes. Remove the shrimp from the marinade and thread them onto skewers. Sprinkle one side of the shrimp with the sugar.
3. Turn all the burners on a gas grill to high, cover, and heat the grill until hot, about 15 minutes.
4. Clean and oil the cooking grate. Place the shrimp, sugared side down, on the grill. Cook, covered, until lightly charred, 3 to 4 minutes
5. Flip the shrimp and slide them to the cooler part of the grill, and turn off all the burners. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes.
6. Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.
This delicious recipe is via Elise Bauer of Simply Recipes.
- 2 cups cold water or broth
- 1 cup quinoa (rinse well before using – I use organic white quinoa)
Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min). The water should all be absorbed and the quinoa should be tender. Let cool to room temperature. I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.
- 1 sweet onion (Vidalia or similar) finely chopped
- 2 cloves garlic (crushed)
- 2 tblsp olive oil/butter/coconut oil
- Pinch each of white sugar and salt
Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.
- 2 stalks celery
- 1 red pepper (half and half red and yellow)
- 1 peeled carrot
- 1 peeled apple
- 1/3 cup raisins or cranberries
- 1/3 cup sunflower seeds
You can add any nuts, seeds, fruit or veggies that you like – be bold! If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot. Pour on the dressing.
- 1/4 cup olive oil (or less)
- 1/3 cup apple cider vinegar
- a squeeze bragg or soya sauce
- bloop maple syrup (up to 1/8 cup)
- squeeze of lime juice
- 1/2 tsp mustard
- 1 tsp dill weed
- Orange zest (to taste)
- Salt and pepper as suits your taste
Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies. Fold to disperse dressing. I stir the salad every hour or so to combine the flavours. Refrigerate for an hour or overnight – enjoy!
- 2 Tbsp cider vinegar
- 1 Tbsp vegetable oil
- 2 tsp finely chopped canned chipotle chile in adobo sauce
- ¼ tsp salt
- 2 cups shredded red cabbage (or use shredded kale)
- 1 medium carrot, shredded
- ¼ cup chopped fresh cilantro
- 1x 15-ounce can white beans, rinssed and drained
- 1 ripe avocado
- ½ cup shredded sharp Cheddar cheese
- 2 Tbsp minced red onion
- 4x 8- to 10-inch whole wheat wraps or tortillas
- Whisk venegar, oil, chopotle chile and salt in a medium bowl. Add cabbage, carrot, and cilantro. Toss to combine.
- Mash beans and avocado in another medium bowl with a potato masher. Stir in cheese and onion.
- To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap and top with about ⅔ cup of the cabbage-carrot slaw. Roll up burrito style, or like a jelly roll. Repeat with remaining ingredients. Cut the wraps in half to serve.