Good Day, Mamma E!

I wanted to write one final note today to let you know how I spent the remainder of my Earth Day.

While I am on my computer, I did leave the TV and radio off when I got home this evening. I also spent the rest of the evening flipping through a few books, including a great recipe book I borrowed from a friend on the weekend - Lunch Box: Creative Recipes for Everyday Lunches
by Marie Breton and Isabelle Emond.

I had read elsewhere you could save broccoli stalks for soups. Intrigued by this, I had several stalks in my crisper, and I decided that tonight was as good a time as any to try making broccoli soup. Since I'm not a big fan of 'cream' soups, I liked the "Broccoli and Apple Soup" recipe in Lunch Box. I substituted skim milk to reduce some of the fat content (and its all I have), and I was pretty happy with the outcome. Tomorrow's lunch will be the test to decide if I really like the recipe. The soup is on the right in this picture.

Making soup also reminds me that my blender, while adequate for making smoothies in university, has met its match when it comes to pureeing soups. Another item to start saving for (or maybe a future earning opportunity with Pampered Chef.. hmmm!)

Anyway, back to this photo. The salad on the left is a chicken and rice salad with curried yogourt dressing, also adapted from the book. I assembled this gem last night after dinner (I am loving all this time in my kitchen, making great food)! I believe that with any cold salad recipe, you really need it to sit for at least 12 hours or more for the flavours to 'cure'. Often this means that lunch becomes a little adventure, because it is the first time I really get to try (and hopefully enjoy) these new recipes. I was delighted with this salad!

My recipe included:

• 1-2 C Diced or shredded chicken
• 1-2 C 5 Grain Rice (or any rice or pasta - I LOVE the 5 Grain Rice blend from The Bulk Barn because is keeps me full all day)
• 1/2 C Celery, diced
• 1/2 C raisins and/or cranberries
• 1 small onion, finely chopped
• 1 unpeeled apple, diced
• half handful of sliced almonds

Dressing:

• 1 Tbsp curry
• 3/4 C plain yogourt
• 1 1/2 tsp dijon mustard
• Maybe nutmeg or another spice would 'sweeten' the recipe up a little more.. still need to figure that out

Mix the salad ingredients together. Mix the dressing together, then pour onto salad. Toss to coat. Refrigerate before serving.

Finally, anyone familiar with Pampered Chef (wow - 2 mentions in one post!) will recognize the small, square bowls above and the caddy. Shameless product plug? You know it! If anyone likes this bowl and caddy set, which is fabulous for summer entertaining with dips and toppings , you can get them for 60% off in May!! Ask me how!