A Life, Lived

Fresh Strawberry Cream Cheese Pie

This strawberry cream cheese pie recipe really is the epitome of spring and summer. It calls for fresh berries layered over a sweet cream cheese filling. If you have a chance to use berries that you have picked yourself, go for it. There's nothing like a freshly picked strawberry. They are sweet and tart and juicy all at the same time.

This pie should be made ahead of time so it has a chance to set. The glaze, made out of some of the berries, is simple and fresh, the perfect complement to the crisp crust and the tender berries.

The original recipe called for a basic pastry crust. With the heat we've been having there was 0 possibility of the oven being turned on. Instead I used a pre-made Graham Cracker crust.

Fresh Strawberry Cream Cheese Pie

6 cups strawberries (hulled)
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 (8-ounce) package cream cheese (softened)
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla

Mash enough of the strawberries to measure 1 cup.

Mix granulated sugar and cornstarch in a heavy saucepan and stir in 1 tablespoon lemon juice and mashed strawberries.

Cook over medium heat, stirring constantly until mixture thickens and boils. This should take about 5 to 7 minutes. Cook and stir the strawberry mixture for 1 minute and then remove from heat, stir in vanilla, and set aside to cool completely. Make sure this sauce is cool before you put it on the pie, or it will melt the cream cheese filling. 

In a medium bowl, beat cream cheese with confectioners' sugar, 1 tablespoon lemon juice, and lemon zest until smooth and spread in cooled pie crust.

Leave remaining strawberries whole (I sliced the berries)  and arrange over pie. Pour cooked and cooled strawberry mixture over the strawberries and chill for 3 to 4 hours or until set.

Slice into wedges to serve. Refrigerate any remaining pie.

Canada Day - 2020

Oddly, Canada might be having a more meaningful birthday this year than previously.

This July 1, marking the 153rd anniversary of Confederation, Canada has challenges to be sure. It would be news if we didn’t. Everything in human affairs is a work in progress.

Charles de Gaulle, the former president of France, once sighed in a moment of exasperation: “How can anyone govern a nation that has 246 varieties of cheese?”

Likewise, how can any nation manage with only 38 million souls inside almost 245,000 kilometres of coastline?

But we do. And remarkably well. Not with shock and awe, or fire and fury, or chest-thumping about our own exceptionalism. But with a quiet decency and sense of generosity.

There’s lots we need to do in this country – most importantly the unfinished work of reconciliation with Indigenous peoples and confronting issues of racism that lurk beneath the surface. There are widely differing views on how to do that and much else.

There are pipeline disputes. There are squabbles over the inter-provincial beer and wine trade. And brewing battles over the equalization formula.

But you have to be a pretty sensible land in the first place to even have an equalization formula.

There’s plenty of reason – in taking stock of what we’ve built, what we’ve got and what we aspire to – to kick back and celebrate.

We even have an unlikely person to toast for perhaps giving us a greater sense of ourselves and what we stand for than we did last year.

We have been challenged this year - attacks by China, the US, the pandemic, and confronting issues of racism. Our 152nd year was hard. However, we shouldn't lose sight of the positive.

For many, moreover, Canada has been the world’s chosen land – and a recent study says we are happy to be so.

In fact, as we celebrate Canada Day, the surveys once again confirm the blessings of living in this land. Canada is the most inclusive and tolerant country in the world (Ipsos), the second best place in the world to live, after Switzerland (U.S. News and World Report). Canadians are among the happiest people on Earth (ranked seventh according to a United Nations report), in part because we live in one of the safest places on Earth (ranked sixth, according to the Global Peace Index) and our cities enjoy the highest quality of life in the Western hemisphere (Mercer Quality of Living Survey).

Lots to be proud of as we raise a glass of something tasty and Canadian and toast our great nation.

Oddly, Canada might be having a more meaningful birthday this year than previously.

This July 1, marking the 153rd anniversary of Confederation, Canada has challenges to be sure. It would be news if we didn’t. Everything in human affairs is a work in progress.

Charles de Gaulle, the former president of France, once sighed in a moment of exasperation: “How can anyone govern a nation that has 246 varieties of cheese?”

Likewise, how can any nation manage with only 38 million souls inside almost 245,000 kilometres of coastline?

But we do. And remarkably well. Not with shock and awe, or fire and fury, or chest-thumping about our own exceptionalism. But with a quiet decency and sense of generosity.

There’s lots we need to do in this country – most importantly the unfinished work of reconciliation with Indigenous peoples and confronting issues of racism that lurk beneath the surface. There are widely differing views on how to do that and much else.

There are pipeline disputes. There are squabbles over the inter-provincial beer and wine trade. And brewing battles over the equalization formula.

But you have to be a pretty sensible land in the first place to even have an equalization formula.

There’s plenty of reason – in taking stock of what we’ve built, what we’ve got and what we aspire to – to kick back and celebrate.

We even have an unlikely person to toast for perhaps giving us a greater sense of ourselves and what we stand for than we did last year.

We have been challenged this year - attacks by China, the US, the pandemic, and confronting issues of racism. Our 152nd year was hard. However, we shouldn't lose sight of the positive.

For many, moreover, Canada has been the world’s chosen land – and a recent study says we are happy to be so.

In fact, as we celebrate Canada Day, the surveys once again confirm the blessings of living in this land. Canada is the most inclusive and tolerant country in the world (Ipsos), the second best place in the world to live, after Switzerland (U.S. News and World Report). Canadians are among the happiest people on Earth (ranked seventh according to a United Nations report), in part because we live in one of the safest places on Earth (ranked sixth, according to the Global Peace Index) and our cities enjoy the highest quality of life in the Western hemisphere (Mercer Quality of Living Survey).

Lots to be proud of as we raise a glass of something tasty and Canadian and toast our great nation.

Happy Birthday Paul

It's a big day here - someone turns 45.

Paul was born in 1975. Here in Canada there was a bunch of stuff happening .. .

Canada started to introduce the metric system throughout the year (and after 38 years of the metric system I still don't naturally 'think' metric)

Pierre Trudeau was Prime Minister

Television cameras are allowed to film in Parliament (Canadians, horrified by the undignified behaviour of their elected politicians started to tune out of the political process) 

The beaver becomes an official symbol of Canada (causing Canada to become the butt of jokes worldwide)

The CN Tower was built, the largest free-standing structure in the world until 2008. After it was constructed people realized that it was rather phallic in shape. Opps

The Soviet Atlantic fishing fleet is banned from entering Canadian ports due to over fishing. Of course this did nothing to stop the over fishing and the fish stock collapsed 25 years later.

Ontario schools begin to teach exclusively using the metric system. A young student named Jerry DeQuetteville got lost in math and never caught up.

The SS Edmund Fitzgerald, based in Sault Ste. Marie sinks. Had it not been for Gordon Lightfoot writing a song no one would ever remember the name of the ship.

The wearing of seatbelts is made mandatory in Ontario. Dirt bags protested the government intruding on their god given right to die young and stupidly if they want to.

The famous children's story Jacob Two-Two Meets the Hooded Fang  was written by Mordecai Richler.

Anne Murray and Oscar Peterson each win a Grammy Award.

Joni Mitchell - releases The Hissing of Summer Lawns. A bunch of other mediocre music that no one has heard of since was released as well.

Saturday Night Live, produced by Canadian Lorne  and also featuring Canadians Paul Shaffer and Dan Aykroyd, premieres in the United States. this proves that it is possible for Canadians to be successful in the entertainment industry - if they leave Canada.

Michael Bublé, singer was born. How embarrassing. Mind you, it is immensely superior to Justin Beiber having been born.. .

A list of people no one even remembers won the Governor General award. Well, I bet their family might remember but that is it.

In the middle of the oil crisis oil jumped to $ 13 a barrel and gas prices rose to 44 cents per gallon. people protested and gas panics ensued.

Believe it or not, "streaking" is the latest fad to seize North America. It involves running through a crowded room stark naked and at full speed. The object is to get in and get out as soon as possible, hence the name "streaking." mind you, once your inadequacies have been exposed to the world it doesn't really matter how quickly you run away, people have memories. Thank goodness we didn't have social media back then - can you imagine?

It is such a popular fad that Ray Stevens turns The Streak into a number one hit. A streaker even dashes across the stage at the Academy Awards.

The golden age of 60s music is over, and disco is still several years away. This is known as the music the world forget - deservedly so.

Something called the Arpanet has been set up by the American military to maintain communications in the event of a Soviet nuclear strike. Eventually, it will be opened to the public and re-named the Internet.

Basil Turkey Burgers

I'm a big fan of turkey burgers but it is difficult to find a recipe that has both flavour and moisture. We had an oversupply of ground turkey in the freezer (don't know if it was COVID19 hoarding or just bad supply organizing of the freezer. In any event, I needed to use some up and with this hot weather grilling burgers seemed to be the way to go.

I found this recipe on the Taste of Home website.

I liked that it had basil in the burger itself but also in the mayo that is brushed on the burger bun. Other than that the ingredient list is short making this a good addition to a weeknight dinner.

The end result is a delicious, moist turkey burger. Perfect for summer grilling.

The only change I made to the recipe was to add a slice of Havarti cheese just before I took the burgers off of the grill. Don't you think we all need some nice, melty Havarti in the middle of this damn pandemic?

Basil Turkey Burgers

1/4 cup fat-free mayonnaise
2 tablespoons minced fresh basil, divided
1/4 cup fat-free milk
2 tablespoons finely chopped onion
1 tablespoon dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 pound lean ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced

In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving.

In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.

On a lightly oiled grill rack, grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with lettuce, tomato and basil mayonnaise.

Asian Chopped Chicken Salad

Packed full of crispy, bright veggies all doused in a creamy dreamy dressing, this salad is about to become your new favorite lunch – or dinner! Whoever said salad was boring has not tried this one, believe me it has everything you’ve ever needed and more.

The ingredients are lots of fresh vegetables like napa cabbage, celery, carrots, red bell pepper, cucumbers, edamame and of course lots of chicken breast. I used some leftover chicken breasts I had grilled the day before. 

The key to success is the dressing. A surprise ingredient is a tbsp of miso paste which provides a fishy, salty and a bit nutty flavor to the dressing. The other ingredients in the dressing are the usual items that 'scream' Asian flavors to cooks, like sesame oil, soy sauce (be sure to use the low sodium one), ginger and garlic and a bit of lime juice. You put everything together in a blender and end up with a really nice and creamy dressing.

If you anticipate leftovers, I would leave the dressing off the salad and toss as needed. The veggies tend to get soggy after a day sitting with the dressing and are not as appetizing.

This salad will last 4 days in an airtight container in the fridge.

Asian Chopped Chicken Salad

2 tbsp fresh lime juice
1 tbsp sesame oil
3 tbsp olive oil
3 tbsp light soy sauce
1 tbsp miso paste
3 cloves garlic minced
1 tsp fresh ginger grated
1/4 tsp ground black pepper
4 cups napa cabbage shredded
1 celery stalk chopped or julienned
1 cup carrots julienned
1 red bell pepper julienned
1 cup edamame
1/2 English cucumber julienned
2 cups chicken breasts fully cooked, chopped (about 2 )
1/4 cup toasted sesame seeds
1/4 tsp salt or to taste
1/4 tsp pepper or to taste</span
2 tbsp fresh cilantro chopped

First make the dressing by adding the first 8 ingredients to a blender or food processor and pulse a few times until creamy, about 30 seconds. Refrigerate until ready to use.

In a large bowl, add the napa cabbage, celery, carrots, red bell pepper, edamame, cucumber, chicken breast and toss everything well together.

Add the sesame seeds, cilantro and the prepared dressing, then toss everything well together again. Season with salt and pepper if needed.

Serve immediately.

Travel Tuesdays - COVID19 Edition

One of the popular social media activities right now is for people to post pics of places that have made them happy. You know the pics, the ones you look at and you get that feeling of calm and happiness inside. I've decided to do that for this week's edition of Travel Tuesdays.

This is the 11th edition from my self isolation.

This is About Right for 2020

Brown Butter Gnocchi With Asparagus & Peas

Brown Butter Gnocchi With Asparagus & Peas is a warm and fresh skillet of pure joy. The crisp, green vegetables with soft and pillowy gnocchi are tossed with brown butter and crispy prosciutto. It’s the ideal spring meal that you won’t want to stop making over and over again!

From the asparagus and peas, to lemon and parmesan, each bowl of this gnocchi is a mixture of happiness.

The crispy prosciutto provides an added texture for the soft gnocchi.

Finally, there’s the brown butter sauce that brings it all together with richness and nutty notes.

You could make your own gnocchi but this dish really benefits from using a package of store bought - you'll find that they have less tendency to fall apart.

Brown Butter Gnocchi With Asparagus & Peas

1 package (16 oz) potato gnocchi
4 oz prosciutto, cut into thin strips
1/4 cup plus 2 Tbsp butter
2 tsp finely chopped garlic
1 Tbsp chopped fresh thyme leaves
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups sweet peas, fresh or frozen
1 lb asparagus, cut into 1” lengths
1 tsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese

Heat a 12-inch cast iron skillet over medium-high heat. Add prosciutto to the skillet and cook until crispy, stirring occasionally, about 2 minutes.

Remove prosciutto from skillet and set aside.

Add 1/4 cup butter to the same skillet. Let over medium heat and continue to cook for about 2 to 3 minutes, stirring constantly.

Once the butter is brown and smells nutty, remove from heat to a small bowl.

Add remaining butter and melt. Add gnocchi and cook over medium heat in the skillet until browned, about 5 minutes.

Stir in garlic and thyme leaves, cooking until fragrant, about 1 minute.

Stir in salt, pepper, peas, and asparagus, along with half of the brown butter. Cook until vegetables are bright green and cooked through. This will take about 2 to 3 minutes.

Stir in remaining brown butter and lemon juice, cooking until fragrant, about 1 minute.

Stir in 1/4 cup parmesan cheese.

Serve immediately with remaining parmesan cheese.

Travel Tuesdays - COVID19 Edition

One of the popular social media activities right now is for people to post pics of places that have made them happy. You know the pics, the ones you look at and you get that feeling of calm and happiness inside. I've decided to do that for this week's edition of Travel Tuesdays.

This is the 11th edition from my self isolation.

At this rate I may run out of travel photos before I have the opportunity to actually travel and take NEW ones!

Strawberry Mojito

The Strawberry Mojito, a fun twist on the classic Cuban cocktail, is a refreshing mix of strawberries, rum, simple syrup, fresh lime juice, mint, and bubbly club soda. Whip one when the day is hot and you have some fresh, local strawberries on hand.

Strawberry Mojito

8 fresh mint leaves
1/2 lime - sliced into 4 wedges, plus more for serving
2 large strawberries - chopped
2 tsp simple syrup - or granulated sugar or hone
Ice
2 ounces white rum
club soda

Add the mint leaves, two lime wedges, and strawberries to a highball or collins glass. Use a muddler to gently muddle the mint, lime, and strawberries (but not too much as you don't want to break apart the mint leaves).

Add the two remaining lime wedges and simple syrup to the glass. Muddle gently to release the lime juice, again being careful not to smash the mint leaves and break them apart.

Fill the glass with ice and pour the rum directly over the ice. Top off each glass with club soda and stir just to combine. Serve garnished with a sprig of fresh mint, lime, strawberries, and a straw. Enjoy!