Monthly Archives: January 2013

SRC: My Judy The Foodie’s Bean Salad

My Judy the Foodie-Bean Salad-1 For January’s Secret Recipe Club, I was paired with Shari of My Judy the Foodie. Shari started getting into the kitchen after her mom (Judy, her blog’s namesake) passed away and as a way of preserving her memories, decided to cook through her handwritten recipes.

After ready through Shari’s story, I really want to take my mom’s cookbook of recipes she copied from her mom when she got married and cook through the whole lot. It might be challenging given my food restrictions, but it would totally be worth it and a good way to remember my Grannie. Perhaps a 2013 challenge?

My Judy the Foodie-Bean Salad-4

Shari has tons of delicious recipes – while I was sick, I literally clicked through over 50 pages of her blog because everything looked so good and I couldn’t decide on anything! There are things like her mom’s legendary banana bread, this homemade nutella, these slow-cooked beef tips and this blueberry cucumber feta salad. I eventually ended up choosing her Bean Salad.

It’s not your traditional bean salad as it only has green beans and chickpeas instead of a whole assortment of other beans. I didn’t mind as it was definitely very tasty! I used less marinade/sauce as I am really not a sauce person and added a bit of honey to take away the zing of raw onions/leeks.

My Judy the Foodie-Bean Salad-2

Salad
1/2 to 3/4 package frozen beans
1/4 red onions, thinly sliced
3 green onions, sliced
1/3 yellow pepper, thinly sliced
1/2 c. thinly sliced leeks
1 rib celery, sliced
1 small can of chickpeas
1/2 c. parsley, chopped

Dressing
1/4 c. white vinegar
1/4 c. olive oil
Juice of one lemon
1/4 – 1/2 tsp. dry mustard (could use 1 tbsp. dijon mustard)
1 tsp. honey
1/4 tsp. black pepper
Pinch of salt

Lettuce Leaves

  1. Place beans in a pot, cover with water and bring to a boil. Once the pot boils, drain and rinse with cool water.
  2. Place beans in a large bowl with the remainder of the ingredients. Toss.
  3. Whisk together dressing (below) and pour over salad. Toss salad to even coat.
  4. Let sit for a few hours, stirring occasionally.
  5. Serve over leaves of lettuce or plain if you desire.
  6. Enjoy!

My Judy the Foodie-Bean Salad-3

Please make sure to check out the rest of Group D’s recipes below for January’s Secret Recipe Club!

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2012 in Review

Baby-Shower

Decorations for the Baby Shower I Threw for a Friend – Inspired by InkObsessionDesigns

It’s already almost the end of January and 2013 has already started to pick up, so 2012 almost seems like a faint memory despite it being less than a month ago. Such is life, I guess.

Newborn-Shoot

Newborn Shoot for a Friend

2012 was definitely a year full of firsts, challenges and triumphs. I also apparently took way more photos than I thought – as can be seen with the accompanying collages (look at alt-text for descriptions!) I also finished my Photography Certificate of Achievement through SAIT – go figure that procrastinating me has yet to submit my form to get the actual certificate.

Field-Trip

Annual Field Trip

In 2012, I got my first “Real” job, watched one of my siblings get married,  Shot a wedding as the Primary Photographer, climbed a 10,000ft Mountain and sent out a Christmas card and letter. You know, small things like that.

Right to left - Living Room, Bedroom Dresser, Dining Area, Upstairs game area; View from Deck

House my Family let for my Brother’s Wedding

First of all, I learned a LOT at work. Not just technical stuff, but things about myself like how I am more capable than I think I am and that I can survive through embarrassing situations where I wish the floor would swallow me up as have fun to boot!

Okay, I’ll fill you in – at the end of August, I went up to Fort St. John on a field trip and I was so out of it on the first day that I dropped my glass of water on the floor (and all over myself) while at the client’s office. Go me! Despite being super spastic, I ended up having fun, but it could also because I have a tendency to get incredibly hyper when I’m really, really tired. I’ll keep believing the former as it makes me feel better about myself.

Lottie, Dad being silly, Fun with the Camera and Campfire

Summer Fun at the Cabin

Mr. Bean and I also spent a fair amount of time at the cabin having fires. I ate waaaaaay too many s’mores, but I justify it by saying that I’m making up for almost 12+ years of not eating them. That’s my story and I’m sticking to it!

Sunsets on Vancouver Island, Seal at Leisure & Mr. Bean with his fresh shrimp.

Vancouver Island

I also learned that I need to be better at taking care of myself. There was a period in June and July (before I went on a glorious vacation) that all I did was work, ride my bike to and from work, eat and sleep. I had no desire (or time) to do anything with other people. Not exactly the best example of enjoying life to its fullest. Or at all.

Sandra-Engagement

Friend’s Engagement Photos

While shooting my first official wedding, I gained even more respect for wedding photographers – everything happens SO quickly and you can really only hope that you’re able to capture everything and that it looks good. I was so happy that Mr. Bean helped me!

Shot with the help of Mr. Bean!

Friend’s Wedding Photos

I did manage to do a bit of hiking in 2012 – first I went with my parents to Mt. Lipsett in Kananaskis, Piper Pass in Kananaskis with my family while my sister was visiting, the Plain of the Six Glaciers in Lake Louise with my mom (where we saw a huge chunk of ice fall off a glacier – very cool) and to Pocaterra Cirque with Mr. Bean during the height of the larch trees. I LOVE larch trees.

Top - Larch Tree Reflections, Mr. Bean and I, My Mum on the Elbow Trail, View from Mount Lipsett, Chateau Lake Louise, My parents on Mount Lipsett & Larch Trees in the Pocaterra Cirque

Hiking in 2012 – Mt. Lipsett, Piper’s Pass/Elbow Trail, Lake Louise – Plain of the Six Glaciers, Pocaterra Cirque

My mom and I also went on a backpacking trip into the Skoki area in behind Lake Louise ski hill in Banff National Park. There, we climbed Mt. Richardson – take that, fear of heights! – my first 10,000 ft peak. We had a few issues with weather (hiking in the pouring rain isn’t the most fun), with our camp stove, forgetting sunscreen only to realize that there was some in the care after we went back to the Lake Louise townsite to get more and thinking that sunscreen was lotion, but we still had fun. We also ate delicious dehydrated meals, similar to our previous meals. The area was so beautiful that I convinced Mr. Bean that it would be a good idea to head to Skoki Lodge for our 5th wedding anniversary this year (in the same cabin that Will & Kate stayed in when they visited in 2011!)

Neat Ice, Mt. Richardson (totally climbed that!), Scarily Tame Marmot, View from the top of Mt. Richardson, View from Mt. Richardson to Lake Louise, Alpine Creek, My Mom atop Mt. Richardson, Hiking In

Annual Backpacking Trip with my Mom

The year ended well and poorly – we celebrated a wonderful Christmas with both sides of our family and I baked a lot. Unfortunately, shortly after Christmas, I got the flu which eventually morphed into viral Bronchitis. I guess it was okay – it’s only because I was sick that I made all these storyboards!

Mysterious Clouds over moon, Ocean Dusk, View from Parking Lot, Star Trails, City Lights from Cabin

Night Photography

What are the best moments of 2012 for you?

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Power of Prayer

image

Prayer is more powerful than I’d like to admit. It’s scary and seemingly dangerous but it does make the best and most difficult things happen.

What I write in my journal this morning. Apparently, I’m afraid of things majorly changing.

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Gluten, Dairy, Refined Sugar and Soy Free Orange Ginger Honey Cranberry Upside Down Cake

GF Cranberry Upsidedown Cake-1

A few days after Christmas, I got the flu, which then morphed into viral bronchitis (fun, eh?), so I haven’t spent that much time making anything other than tea and chicken soup. However, I was really itching to bake something before I go back to work, so I thought: “why not make something that is full of cold-fighting ingredients, so it doesn’t make me feel worse?” (Any excuse works when it comes to me justifying my desire to bake!)  Things like:

  • Honey – can soothe sore throats, is full of antioxidants and is anti-bacterial (source)
  • Oranges & cranberries – contain vitamin C, which helps you fight colds (source – a book written by my favourite chemist, Linus Pauling. Yes, I am a nerd.)
  • Ginger – is an antihistamine and decongestant (source)
  • Coconut oil – helps your immune system and isn’t soy. (source)

Since sugar is known to not help your immune system, I wanted to reduce the amount used and use honey instead for its illness fighting properties. I did include a small amount of unrefined granulated sugar as I know that cakes get part of their fine crumb from granulated sugar. Plus, I’ve never really baked with honey so I didn’t want to stray too much from the original recipe.

GF Cranberry Upsidedown Cake-3

The cake turned out quite well – it wasn’t overly sweet, the cranberries and orange flavour played off each other wonderfully, the cranberries were sufficiently goopy and delicious (look at the edge of the cake – upside down cakes can’t get better than that!) and the cake texture is moist and delicate. It wasn’t overly ginger-y, so if you like ginger, please feel free to add more!

I’m pretty sure that you can make this recipe to be egg free easily – either add two egg replacers or increase the xanthan gum to 1 tsp, add an extra tsp. of baking powder and increase liquid by ~ 4tbsp or until your batter reaches the desired consistency. If you try this, please let me know!

The cake was inspired by this honey cake from Free From Kitchen. The upside-down-ness was inspired by this Cranberry Upside-down Cake by The Daily Dietribe, this cake from Hungry Cravings and the pineapple upside down cake in the Joy of Cooking.

GF Cranberry Upsidedown Cake-2

Gluten, Dairy, Refined Sugar and Soy Free Honey Orange Ginger Cranberry Upside Down Cake

For Cranberry Upside-Down-ness
~ 3 tbsp coconut oil
1/3 c. honey
Grated fresh ginger (~ 1/2″ x 1″ knob, more or less to taste)
1 – 2 tbsp. sucanat
1 package fresh cranberries

For Cake
45 g brown rice flour
40 g sorghum flour
20 g millet flour
30 g sweet rice flour
40 g tapioca starch
1/2 tsp. xanthan gum
2 tsp. baking powder
Pinch of Salt
100g coconut oil
150g honey
35 g sucanat
1 tbsp. orange zest
1 tsp. grated ginger
1 – 2+ tbsp freshly squeezed orange juice
2 tbsp. almond milk
2 large eggs

  1. Preheat oven to 350F.
  2. Place the 3 tbsp. coconut oil in a 9″ cake pan and place in the oven until melted (about a minute). Swirl around to coat the bottom.
  3. Combine honey, ginger and sucanat in a measuring cup. Pour into pan and spread out over the coconut oil.
  4. Place pan back in oven, stirring every few minutes until sugar mixture bubbles a lot. Remove from oven.
  5. While pan is heating, wash cranberries and remove the gross ones. Once pan is out of oven, spread cranberries over pan until it is entirely covered in a single layer. Set aside.
  6. Zest orange and squeeze the juice out of one half. Grate the ginger.
  7. Whisk together the flours, xanthan gum, baking powder and salt.  Set Aside.
  8. In a small saucepan, mix together the coconut oil, honey and sucanat. Heat up, stirring, until the sugar starts to dissolve. The coconut oil will stay separate from the honey and that is okay.
  9. Pour mixture into bowl of a stand mixer. Add zest and ginger.
  10. Alternate adding flour with the orange juice/almond milk, adding more liquid if needed. Beat until combined. Don’t over beat as you’ll end up with channels in your cake like I did.
  11. Add eggs one at a time and beat until smooth.
  12. Scrape into pan over cranberries and spread evenly.
  13. Bake in oven for 25 – 35 minutes or until an inserted toothpick comes out clean. Place a pan on the rack below to catch any drips.
  14. Let cool for a few minutes on a rack before placing a serving plate over the pan and inverting. Remove pan and let cool.
  15. Enjoy!

GF Cranberry Upsidedown Cake-4

What do you do for sweets while sick?

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