Saturday, 6 September 2014

Back to School with Simple Meals...Pasta Al Forno

Well, we made it through the first week of school...almost!

The girls started classes this past week.  The drama of settling into a new routine, sorting out confused timetables, and getting everywhere on time is just about behind us.  

But this year, we've added a new twist to back to school...Mom's going back too!  I have a renewed appreciation for our kids' butterflies and apprehension, as I face my own return to the classroom after a 20-year hiatus.  As I stood in line for my student card, surrounded by young people just a year or two older than Sara, I marvelled at how much things have changed, yet stayed the same since Diane and I attended York in the late 1980's.  The line ups at the bookstore, and student photo ID centre are still hours long, but now you can do so much on line - something that was not possible when we went to school.  

But I did my books, got my student ID card, found my classrooms and plotted my route from parking lot to classroom.  And I talked myself through the jitters the same way I would try to calm our kids.  My office is ready for learning - the clutter is cleaned out, all our schedules are logged, notebooks are bought, pens and highlighters on hand.  

I guess all that is left is for classes to start on Monday night...

As far as food, meals and the running of our home - that is pretty much under control too.  My wonderful family are all onside as we face this lifestyle change together.  Everyone will do a little more to help around the house, Carl will cook more, and our meals will be a lot simpler during my school semesters.  

Simpler does not mean flavourless though.  The other night, Becca said she was craving something cheesy and gooey and saucy.  And suddenly it popped in my head - pasta al forno!  This is a pasta which is oven-baked, liked lasagna.  But I don't think fresh pasta is in the cards for us for the next 3 I boiled some small pasta shells, browned some ground beef, made a tomato sauce and shredded some mozzarella.  (If you observe Kashruth, substitute the ground beef for veggie ground or omit the beef altogether).  I drained the pasta and combined it with the sauce and ground beef in a Pyrex, then topped it with mozzarella.  I covered it with foil, placed it on a cookie sheet and baked it in a 350 degree oven for 30 minutes.

It was a huge hit - served with a simple side salad and some garlic bread.  Sara had 3 helpings!  Sara, who never has more than a modest single serving said it was scrumptious!  As I sat at the table watching my family devour this incredibly simple meal, I felt the tension flow out of my body, and I realized that it will be OK.  There are plenty of quick and easy dishes like this pasta al forno that I can pull out of a hat and prepare in 30 minutes or less, like I used to when the girls were little and time was limited.   

So, from my family to yours, I hope you enjoy this pasta al forno as much as we did.  Until next time, I wish you all a wonderful back to school season, and a fantastic weekend, filled with family. fun, friends and fantastic food.  B'Tayavon & Buon Appetito!

Naomi's Pasta Al Forno

  • 1 package lean ground beef or veggie ground
  • 1 box pasta 
  • 1 jar tomato sauce (for my recipe, see sauce)
  • 2C shredded mozzarella cheese

Preheat oven to 350 degrees.  Boil pasta.  Brown ground beef or veggie ground and drain.  Make sauce.  Combine pasta, sauce and beef in Pyrex.  Place on baking sheet (in case it bubbles over) and cover with foil.  Bake for half an hour, then serve.  No need to uncover while baking, unless you like your cheese to brown.  

Tuesday, 22 July 2014

Perogies and cooking with love...across the generations and throughout the family

Grandma Rose's Family Recipe

As you know, I was in Victoria last January visiting Jimmy and Barb and their family.  I wrote a few posts during that time, about the my experience there, visiting with my family and cooking up new delicious recipes. Here is another post from that visit...

It is so beautiful here.  Every day they find something beautiful for me to discover, this being my first ever trip to the west coast, even if I often view it  just from the car.

The reason for our visit is bittersweet - my Uncle Jim is not well, that is the bitter - we are together, that is the sweet.  And he smiles...a lot.  He seems to be really happy to see how gelled his family tight we've pulled back together in such a short time.  But I'm really not surprised...
We have history...I tried to express it to Barb the other day (and failed miserably, I'm afraid) let me try again, here, where I have a backspace and delete button.
As we were leaving after a long day of visiting, cooking, running errands and reminiscing, Rose gave me a big hug, put her arm around me, looked at me and said "you look just like your mother when you smile like that". I thought my heart would burst right on the spot.  That moment embodied everything I've missed so desperately...the history...the back stories...the memories.  Since Alzheimer's took a firm hold of my mother, I have no matriarch to give me a hug and tell me they remember me when I was a girl, that they remember my mother, my grandmother, to share my memories...until now.  My aunt Barb and "Grandma" Rose soothed that throbbing dull ache of loss for me.

Jimmy loves pasta...hmmmm you think we might be related?!?  So I made my pasta a la Sara the other night with Omega 3 enriched pasta to sneak some extra nutrients into his diet.  As I was making this super easy meal, Rose was perusing the Matriarchs' "Golden Recipes" cookbook, and pointing out the similarities between the recipes that we make and the recipes that her family makes (all stemming back to the same Winnipeg roots).  
I became intrigued every time Rose would come across a recipe and say "Your Bubbie Lou used to make this for us!  It is so delicious!".  I was dumbfounded.  In one case it was a recipe on a small scrap of paper, for lavash.  I have passed this recipe over many times...nothing in it grabbed my attention.  But now, you can be sure I will be making it when I get back home.  It's like I've been given a window into the world of yesteryear, and awakened from a deep sleep. 
So, Rose, Stan and I corralled Barb into planning the meals for the duration of our visit...and now that I have foodie partners in crime, this is becoming a really fun endeavour!  We are planning on making a special dinner for our last night of the trip: Chicken Kiev, Mushroom Brown Rice and Asparagus a la Nora...and let's not forget dessert: hamentashen and mun bagel 
BUT...that is not the only exciting meal in the works...Jimmy and I both love perogies/verenikes.  I have already told you how we make ravioli, but I've never made a proper perogie...until now.  Stan and Rose are adopting me as their culinary kid and teaching me to make them too!  Tuesday night's dinner is cheddar, potato and onion perogies with sour cream, a Caesar salad and some crusty bread.  No-one will say we aren't eating well this trip!
Grandma Rose cutting circles
The filling balls

Perogies - the finished product

Grandpa Stan overseeing the
boiling of the perogies
Fast forward to July...the here and now.  Over five months have passed since we left Victoria, and lost Jimmy.  But the memories of that wonderful trip remain forever ingrained in my mind and heart.  The dinner preparation that Tuesday night was so much fun.  Rose was very patient, as we rolled out the perogie dough (she ended up breaking Barb's rolling pin handles right off the pin so we'd have our own makeshift French rolling pin!), cut the circles and she skillfully (I, gingerly) filled each one.  I soon got the hang of the hand motions necessary to effectively fill and seal each perogie, and they passed Stan inspection too!  (He was in charge of boiling them).  We gobbled them up that evening, as our family gathered round the table, enjoying every moment we were together.

And they were so yummy that I set out to make them right away once I was back home.  Were they ever a hit with my family!  The first time I made them I fried them up with chopped onions after boiling and draining them. The next time I made them I laid them on a parchment-lined baking sheet, spritzed them with a little canola oil spray and baked them in a 400 degree oven for 20 minutes, turning them once and spritzing again.  They were just as delicious but not fried.  Oh...but I still served them topped with fried onions, of course!

So, from my extended and immediate family to yours, I hope you enjoy this recipe as much as we all do.  Wishing you all a wonderful weekend filled with family, friends, fun and fantastic food.  B'Tayavon and Buon Appetito!

Grandma Rose's Perfect Perogies

Dough Ingredients:

  • 1 C hot water
  • ½ C cold milk
  • ½ tsp salt
  • 4½ C flour

Dough Method:
Combine dry ingredients, then blend in water, oil and milk.  Knead well, and refrigerate for ½ hour.  

Filling Ingredients:
  • 6 medium potatoes, boiled & mashed
  • ½ C grated cheddar cheese (or to taste)  OR cheese whiz to taste
  • salt and pepper to taste

Filling Method:
Boil and mash potatoes. While hot, mix in cheddar cheese and salt and pepper.  Allow to cool so you can comfortably touch the mixture and then roll into balls and place on cookie sheet.

Making the perogies:
Roll the dough on a floured, flat surface.  It will be moist but not sticky.  Roll  it to between ½" and ¼" thickness. Use round glass to cut circles.  Place circle of dough in palm of your hand, put ball of filling in middle of circle. Then roll dough into semi-circle, carefully and tightly sealing all edges.  Place on baking sheet until ready to boil.  

Preparing the perogies:
Boil: Once you have made a batch of perogies, bring a large stock pot of water to a boil and gently place the perogies in the water.  They will float to the top.  Let them boil for 5 minutes, then remove from water with slotted spoon.
Fry: You can place them in frying pan with a little oil to crisp them; or 
Bake: Preheat over to 400 degrees and place them on a parchment-lined baking sheet,  spray with canola oil spray and bake for 20 minutes, turning and respraying once.

We like to eat our perogies with fried onions and sour cream on top!   

Saturday, 12 July 2014

New Beginnings and New (Old) Approaches...

Image courtesy of

I haven't been writing much over the past 8 has been so busy, between the move to a new house, my uncle Jim's sudden illness and passing, the kids' busy lives and a new baby joining our family, I have been consistently pulled in too many directions to be able to take the time to bake and try new recipes let alone write about them.

Now things are getting even busier, as I am planning on going back to school part-time in the fall, and upgrading my legal education - finally!  So, how does this fit in with blogging about Mom, food and trying new recipes?  Well, strangely enough, it does.

Last time I was in post-secondary school I had the luxury of living at home, under the protective and indulgent wing of my mother.  She ensured that my living conditions were ideal - all I had to do was go to work during the day and attend University in the evenings.  I studied on weekends. Everything else was taken care of for me.  How lucky I was!  Now, as Sara contemplates her own post-secondary choices, I keep offering her the same - work part-time and attend school full-time, and let me help you by taking care of the rest.  She is not convinced - yet.   But she still has a year to go, and in that year, she will have the added advantage of watching me go back to school, and juggle it all.  This should be interesting...for all of us...

I am already thinking ahead to meal planning - and preparing double recipes of dinners ahead of time that can be frozen and pulled out on a rotating schedule.  With everyone's busy lives I know that it will be necessary to have a meal plan - so we all know what to expect.  It's just simpler that way.  Haven't you ever found yourself racking your brain on the way home from work, trying to figure out what to make for dinner? A meal chart alleviates that stress from the mix.  So I am pulling out some of my tried and true resources from days gone by - including the list of meals that we all liked so I can start  to prepare and freeze.

In my old life, during the month off between semesters I would go on vacation with Diane and Mary, and read books for pleasure - so relaxing and decadent was I.  Now I am thinking that this will be the time that use to prepare & freeze meals and cookies and baking for the semester ahead.

Don't get me wrong.  Carlo and the kids are my biggest supporters.  They are really excited that I am taking the plunge, and have all pledged to help me with the "Mommy tasks" that I have always held a tight reign over - cooking, cleaning, etc..  And I know that much like my mother prepared me for the world, our beautiful daughters are already prepared to fly solo if they had to, but they really don't have to yet.

Actually, I see this as yet another opportunity for me to teach them some essential life lessons: that's it's never too late to follow your dreams (but more importantly, DO NOT cut them short when you're young); that things of value take hard work, effort and commitment; that if you want something done, give it to a busy person.   I am hoping to be a positive example for our daughters, am determined to succeed, and in doing so, I trust I will inspire them to reach for their own stars.

So, the sharing of new recipes may be fewer and farther between, but I think it's worth it...and who knows - we might even get Carlo to start writing about his recipes!

In the meantime, in the next couple of days I plan on posting a fantastic family recipe for perogies - it's perfect for making ahead and freezing (wink, wink, nudge, nudge) - that Grandma Rose (Uncle Jim's mother-in-law) shared with me when I was in Victoria this past January.  So stay tuned!

Until next time, I wish you all a wonderful weekend, filled with family, fun, friends and fantastic food.  B'Tayavon & Buon Appetito!

Sunday, 8 June 2014

Living Through The Long, Lonely Goodbye

When Mom was diagnosed with Alzheimer's Disease on September 11th, 2006, a friend sympathetically offered support for the rough times ahead.  I remember thinking to myself  "we'll be fine, we'll deal with it".  Looking back I am amazed by my naivete and innocence...

I had no idea that there would be no relief from the annoying repetitive behaviours...that they would increase in frequency and intensity.  I had no idea that my mother would disappear as she was consumed by a disease that stole her memory, her ability to function in every aspect of daily life.  I had no idea how this disease would rob my mother of her life, and us of ours in trying to help her cope with a new loss every day. 

As we progressed further into this journey, another friend told me to try to enjoy each stage, and appreciate it.  (In hindsight I understand that she meant that each stage to follow would be worse).  I thought she was nuts - enjoy this?!  Seriously?!?   At the time I could not enjoy anything.  I was overwhelmed with pressures and responsibility.  I was a mother of young children and a daughter of an ailing mother.  I was pulled in so many directions and drowning in a melting pot of mixed emotions - frustration, anger, fear, confusion, grief.  I just wanted to be "normal", like other thirty-something mothers, taking my kids to school and play dates...not trying to manoeuvre through medical and social service minefields.   I wanted to go back to the days when my mother mothered me, guiding me through the labyrinth of life.  I needed my mom.

But, more importantly, my mom needed me.  She started calling me her mom.  Not as a joke, but in all seriousness.  I think that's how she saw me - as the woman who took care of her.  I don't like to think back to those days.  The kids remember me losing my patience...a lot.  I remember feeling like the world was crashing in on me...a lot. 

And it's a memory.  Almost eight years have passed since we received my mother's formal diagnosis...five years years since she went into long-term care.  She is at the end stages of Alzheimer's Disease.  She barely speaks, moves or opens her eyes.  She is trapped in a failing body that imprisons her.  I can only pray that she is at peace in there, and does not understand where she has ended up.  

I now understand her better...why she was so afraid of getting this disease, and how brave she was to live with it, all the while enduring the daily torment of knowing what was coming.  My poor mother.  My brave mother.  My beloved mother.
I think of her constantly...and smile at how life has changed, and how much she would have loved this phase.  Sara is almost beautiful, graceful and many ways a younger version of my mom.  Becca is blooming...with her many interests - especially her love of piano and ballet - my mother would have kvelled (burst with pride).  Abby is delightful and sweet, spirited and with a quick wit - Mom would have giggled at all her 5-year-old antics.  And now we are awaiting the arrival of "Baby Boy" (my soon-to-be nephew) later this month.  She would have been on shpilkis (bouncing off the walls) with anticipation of our newest family member...excitedly planning for his arrival.

This time around I am the backup plan.  Abby is so excited for the baby's arrival - because she gets to sleep over with her cousins!  She's priceless! That's what I am talking about, Mom would have had a field day with that one!

When Becca was born we dropped a sleeping Sara to my parents' place on the way to the hospital.  She awakened the next morning and asked my parents "how I got here?".  It became one of the catchphrases that my parents gleefully repeated with a smile and a chuckle for years to come (Dad and I still laugh about it to this day).  Mom made sure that Sara's first meeting with her little sister was an exciting event...from the ride down to the hospital, to coming inside the room, to the actual introduction: "Hi, I'm your big sister Sara, S - A - R - A".

Now the torch has been passed to me.  I will take my niece Abby to meet her little brother.  We will have a sleepover, with lots of fun planned, and then when it's time to go to the hospital we'll get him a nice stuffed animal and a balloon and head downtown.  So, as I plan for this exciting milestone, I think of Mom.  A lot.  I wish I could share these plans with her, and probably will...hoping that she hears me.  These are the moments that I desperately miss her, and feel the impact of the long, lonely goodbye.

But the torch has passed, and like the millions of other people who live with this kind of "limbo loss", when your loved one is effectively gone, but their body perseveres, our family will find a way to emphasize the sweetness in yet another bittersweet Simcha .  I will bake for Baby Boy's Bris, and we will celebrate his life with joy and gratitude and elation...and that is exactly how Mama would have wanted it.  

Wednesday, 12 March 2014

Naomi's Super Quick Stir Fry

Funny how I never think to post my own recipes...those fast and easy dishes that I tend to reach for on weeknights when I want a healthy from-scratch meal that doesn't require a huge outlay of time or effort. 
But lately I am getting feedback from people asking for the recipes of my "What's Cooking Good Looking" posts on the MMT Facebook page - the latest being for my veggie stir fry.  

This is the easiest and tastiest shitarein recipe ever...and the best part?  You use whatever ingredients you have on hand!

In my case, I prefer a vegetarian stir fry, but you could easily add some strips of beef, chicken, tofu or seafood - like I said, it's totally up to you.  We round out this meal with some vegetarian spring rolls, fluffy white rice and crusty bread for a light and delicious dinner that satisfies your taste buds and your hunger pangs.

So, directly from my kitchen to yours, I hope you enjoy this dish as much as we all do.  Until next time, I wish you a wonderful day filled with family, friends, fun and fantastic food.  B'Tayavon and Buon Appetito!

Naomi's Super Quick Stir Fry

½ package of instant noodles (cooked and drained)
2 tbsp canola oil
1 tbsp crushed garlic
2 tbsp soya sauce (or more to taste)
2 tbsp lemon juice
1 large zucchini, peeled and chopped into smaller pieces (same size as carrot rounds)
1 red onion, chopped
10 - 15 mini carrots, cut into smaller rounds
6 celery stalks, chopped into smaller pieces (same size as carrot rounds)
1 package fresh mushrooms, sliced OR 1 tin sliced mushrooms, drained
1 package snap peas, rinsed
1 red, orange or yellow pepper, diced

In large frying pan on medium heat, saute onions, and garlic in canola oil until translucent.  Add mushrooms, carrots, celery, and saute for about 5 minutes.  Then add peppers, zucchini, snap peas and pre-cooked instant noodles. Toss with lemon juice and soya sauce and saute for a further 5 minutes or until any residual liquid is gone.  Serve hot and enjoy! 

Saturday, 8 March 2014

Tantalizing Tartar Sauce, courtesy of Grandpa Stan

Grandpa Stan hard at work, making  dinner
for 9, and teaching me at the same time 
Now that I have shared my wonderful fish frying experience with you, I feel it is only fair to share the condiments that accompany the fish.

I have only ever known 2 kinds of tartar sauce - the one you buy in a jar from the store, or the one I have always mixed together by combining mayonnaise and sweet relish.

Imagine my surprise when Grandpa Stan started pulling out a bevy of ingredients from the fridge!

One of the most interesting things I've noticed about cooking with my parents' generation (Stan is 4 months younger than my father) is that the foodies all tend to cook using the same methodology, even though they have different names for it.  In Yiddish, we call it the shitarein method - the Yiddish word meaning to "throw in" a little of this, and throw in a little of that...there is no strict levelling off ingredients in the measuring spoons...and somehow every recipe turns out delicious.

So, from my extended family to yours, I hope you enjoy this tartar sauce with the best ever battered fish as much as we do.

Grandpa Stan's Handwritten Recipe
Until next time, I wish you a wonderful day filled with family, fun, friends and fantastic food.  B'Tayavon and Buon Appetito.

Grandpa Stan's Tantalizing Tartar Sauce


  • ½C salad dressing (miracle whip or mayonnaise work just fine)
  • 2 tbsp sweet relish
  • 1 tsp lemon juice
  • ½ tsp Worcestershire sauce

Combine all ingredients, mix  well and let stand for 15 minutes (in refrigerator) before serving.

Wednesday, 26 February 2014

Spinach Quiche...searching the treasures for Dad's Birthday Brunch

My first quiche...from scratch - thanks Mom!

It's been a hard winter...

Not just the weather, which has been "punishing", as my mother would have said, but we've lost my uncle, and in losing him I feel like I've lost a vital connection to my mother.

Only now, in his passing, have I come to understand the huge part he played in helping me to deal with losing and re-losing my mother to Alzheimer's...he was her childhood memories, the stories of her youth...somehow he was keeping her history alive.  And now that all feels lost to me.

It is as though I am the only one left with the memories of their shared youth, and they are stuck inside my head, all cluttered and disorganized.  I know I just need time to heal and process everything, and that my mind and heart will slow down, and I will be able to share them all...I need to share them all...because although right now it is not important for my kids, one day, in what will seem like the blink of an eye, they will be starved for those memories as I am today, and I want to make sure that they are waiting and ready for them when that day comes.

So please bear with me as I walk a renewed path of grief...longing for what was and mourning the loss of a life that is no more...and join me as I try to rediscover my mother, her brother and their family through notes, pictures, recipes and newspaper clippings.

All the while I must remind myself daily of the tremendous blessings in my life - my living family.  I have my children, my husband, my brother, my father.   Yes, thank goodness my father is alive and well and by the time you read this, we will have celebrated his 81st birthday!  And I am so grateful that he is strong, and so with it - he is still a full-time practicing trial lawyer and an example of how I want to be at his age - active, alert, and independent.

As always, celebrating a simcha (happy occasion) signals me that it is time to give my kitchen a work out!  Carlo says time and time again, cooking and baking are my healers, and what perfect timing this simcha is...but I still needed that special recipe for our brunch...I made the usual array of salads and chelsea buns (mmmm), but I needed something else...what to make?  I pulled out Mom's Golden Recipes for inspiration, but those recipes are a jumble of loose pages right I started sorting through them, from the top down...and about 5 recipes in I saw my Mama's beautiful writing on a scrap of paper entitled "Recipe for Spin. Quiche"...

Do you think it is a sign?  I'd like to think so...spinach quiche goes perfectly with an assortment of salads, lox cream cheese and bagel, and is made all the more perfect because it is my mother's recipe.

So I made it...and it was pretty good for a first try...although I will modify it for future servings and have adjusted the recipe here to reflect the modifications (too much spinach). 

As I served it, I noticed Dad wasn't taking any!  Why?  He doesn't eat quiche!  What are the chances?!  No worries, he tried a piece when he realized it was Mama's recipe that I'd made especially for him...and he sorta liked it.

So from my family to yours, I hope you enjoy this recipe, and I wish you a wonderful day filled with family, fun, friends and fantastic food.  B'Tayavon and Buon Appetito.

Carol's Spinach Quiche

Ingredients (Filling) 

  • 1 package chopped frozen spinach - cooked, drained and cooled
  • ½C grated parmesan cheese
  • 6 eggs, beaten
  • 6 tbsp heavy cream
  • salt and pepper to taste

* For the pie pastry recipe, click here.

Preheat oven to 350°.  Prepare pastry recipe, and place in greased pie plate.  Combine filling ingredients and fill pie plate.  Bake for 30 minutes and serve hot.

** if you have leftover pastry dough you can refrigerate or freeze it by wrapping it well, first in wax paper and then in freezer bag. It will keep for a couple of weeks in the fridge and a few months in the freezer.