Supper Sunday: Dinner at the Malt Shoppe!


This Sunday is a dinner I made for a girls night with my sister & friend! And I felt like going with a theme: Fast Food- but more like 50’s diner style with the malt shakes! 🙂

I have to say that I’m really not a lover of fast food. I don’t know if it’s because I spoil myself with really nice home cooked food all the time, or if it was that one time I threw up on the kindergarten room floor after going to McDonalds for a birthday lunch, -but it’s really never been my thing.

Consequently I rarely eat hamburgers or fries or milkshakes- and I was thinking that it was high time that I did my own version of these things- as I am sure there is some reason for the hype.

There definitely was- it was SO GOOD!

Burger, Fries, & Malt Shakes

This is pretty straight forward – I am sure everyone knows how to make burgers…. But this is what I did and they turned out amazing!

For 3 burgers I used:

just over 1 lb medium ground beef
1/2 of large onion grated
2 tbsp dijon mustard
salt & pepper

3 chunks of medium cheddar cheese

Mix the meat, onion, mustard salt and pepper all together, then divide into 3 balls. Press the cheddar cheese into the top of the burger, smooshing it (technical term here) into the burger.

Then push the meat around the top, enclosing the cheese in the middle of your burger. MMMMMmmmm

I wrapped them in saran to wait because I made them a little early.

Then to cook the burgers I put them into my cast iron frying pan on high heat, searing them to get some good colour on both sides, then I threw them in the oven at 400 F for 15 minutes until they were cooked all the way through and oozing cheese 😀 .

This was the BEST way to cook burgers ever (unless of course you have a BBQ) – but for indoor burger cooking this was SO easy and cleared the stove top for the fry making! I got the idea for the burgers entirely from this SORTED FOOD youtube video!!  I just love them so much- they are so funny and friendly and they make good food and the accents *swoon*- they should all marry me 🙂 anyways…

For the fries:

4 large russet potatoes peeled or unpeeled (I did half and half)
enough canola oil to fill a frying pan 1″ deep

Salt to your taste

After you peel and cut your potatoes evenly into the fry shapes you want (avoid making them too thick as it will take a lot longer to cook) rinse them in cold water

then pat them dry with a paper towel before gently placing them in the HOT oil- make sure it is hot- like 350 – 375 degrees.

I did them in batches, making sure I didn’t overcrowd them, then I put them on a cooking tray into the oven (with the burgers at 400) to wait for the next batch.

For 3 Vanilla Malt Shakes:

4 1/2 cups vanilla ice cream (or any flavour you want)
2 cups whole milk
1/2 cup Ovaltine (alternatively you can use actual malt syrup if you can find it)

BLEND IT ALL! and serve with a straw!

What an excellent combo- I feel so all-american right now- lol

On top of the burger I opted for a simple tomato, lettuce and pickle, along with some mayo on the bun- which was a sesame seed kaiser bun I got from a bakery. And of course some cold Heinz ketchup to go with those fries!

I hope you all had a delicious Sunday!

xo erin

Sew Saturday: Striped Sweater


Hi all- so I have been doing some sewing!

I decided for this project I wanted something that I was going to wear a lot. I know it is always nice to make that fancy top or dress- but let’s be real, I spend 94% of my time in my sweats (when I am at home). And I figured that I should make a possibly more fashionable alternative to my university hoodie. 

I instantly knew that I wanted to make a raglan sleeve pullover hoodie (because of the ultimate comfort of this shape of sleeve), I also knew that I wanted to use this grey and white striped knit. Which is a slightly lighter option to a fleece, since I get overheated easily.

I used the only raglan sleeve hooded sweater pattern I could find in my stash, which happened to be in the October 2004 issue of BWOF, clearly a good year for patterns, as I also used a 2004 BWOF to make the Orange Top

(seen here most unhelpfully in this pose…)
(This blue no-hood version shows off the raglan sleeve a little better) 

Then I realized that I only have a small amount of the grey and white striped fabric- so this has to be a colour blocking project…. 

I had the choice of this red polo fabric or a navy fleece- I opted for the red because it was closer to the weight of the white/grey striped stuff. I really underestimated the amount of the grey/white stripe I had, so I had to prioritize and use it only for the front, hood and front pocket- making everything else in red. 

I made quite a few adjustments to the pattern- Firstly I made it a pullover instead of a zip up (by cutting the front pattern piece on a fold instead of cutting two), then I made it a more breezy loose fit by changing the side seams- essentially angling out at the under arm.

(do these patterns make your brain hurt a little too?)

(this is essentially how I adjusted the back pattern piece,- using the trusty eye-balling method)

I made it much longer in the back, so that it would scoop and a bit shorter in the front, kind of the high-low trend. 

Then I had to make a slit in the front to acommodate my large head, and the fact that the pattern was designed to be a zip up. I finished the edges of the slit and hood with a wide binding in the red. (I would call it bias binding, but it wasn’t cut on the bias since it is stretch, you don’t have to cut on the bias when it’s stretch right?!?) Also finishing the raw edges under a triangle of red in the front. 

Then I also finished the front pocket opening edges with the red to give it a little style :), and so that the pocket didn’t entirely disappear on the front of the sweater (because I am a bit of a stripe matching perfectionist).

This was pretty simple overall to whip-up, mostly with my serger except for the details, and I left the bottom edge raw too! Ah lazy sewing 🙂

I love the sleeve on this, it is so well shaped, so comfy– LOVE IT. 

Awkward camera-timer selfie photo shoot: 

I love how the whole thing turned out, with this colour combination it almost has a nautical feel. I really had to hold myself back from embellishing it more- I just had this crazy urge to put cat ears on the hood, or put a big red applique heart or cat face on the front pocket. – maybe for my next sweater.

I actually feel like this is cool enough that I can wear it out and look presentably chic. Although the reality is more like me on my couch browsing the internet like this:

I have to admit that I have been living in this, so it took me a while to get off my butt and actually do a post about it, and I am dreading having to give it up for a few hours to wash it.

Hope you are all being creative while simultaneously comfy!

xo erin

Wellness Wednesday:Sneaking veggies into breakfast- Pumpkin Oatmeal


I love oatmeal- apparently I always have (mom says she couldn’t heap the spoon high enough for me when I was a baby). I suppose some things never change- but lately I’ve been ramping up my morning oats by sneakily adding some extra healthy ingredients. 

I am one of those people who absolutely adores fruit- I can eat fruit constantly, I love every fruit, and I can literally eat baskets of it. But veggies- are… well.. for the most part a little bland and boring, as well as more time consuming to prepare, which means I generally only eat them with my dinner meal- which I do realize is not enough.

So to solve this vegetable problem I’ve been having- I devised a way to sneak an extra veggie serving into my day- and an orange vegetable at that (which you are supposed to have one serving of everyday apparently)

PUMPKIN OATMEAL

and it is so good I should call it pumpkin pie oatmeal. 

I generally make it with these ingredients:

I know this looks like a lot but most of it is spices/toppings. Also in this pic I have the two types of oatmeal I prefer – steel cut oats or quick oats (depending on my level of laziness in the morning)

Usually I opt for the steel cut though and I will make a full batch which means that I am left with ready-made breakfasts for the next couple mornings. 

I cook my oats the usual way – 1 cup of steel cut oats and 4 cups of water- simmering away until you have that wonderful porridge consistency and the oats are all cooked and creamy.

Then to the batch I add:

1 1/2 Tbsp of coconut oil (I find eating this helps my dry skin in the winter) Also if you want to watch an amazing video on the benefits of coconut oil click here!

1 1/3 cup of puree pumpkin (I use the canned stuff because it is easy and a good consistency)

– this will generally make about 3-4 servings – meaning that you get at least a full (1/3 cup) serving of pumpkin in each bowl!! giving you all your vitamin A for the day along with other healthy things 🙂

Then I generally top my oatmeal off with this:

A little cinnamon, ginger, pinch of sea salt, generous drizzle of honey and evaporated milk (because it is like cream but a little better for you- but let’s be real, if I have cream in the house, I will use it). Here it is again along with some for tomorrow and the next day (YAY for planning ahead!)

it is so creamy and delicious- not to mention the topping choices are endless some of my other favs include toasted coconut, nuts & apples!

This is what I am doing while I write this blog post! 

Hope you have a Wonderfully Well Wednesday! And if you have any tips on how to sneak more veggies into your diet — let me know in a comment!!

xo erin

Tipsy Tuesday: White Wine Sangria!


I thought I would share the drink of choice at my last girls night- white wine Sangria!! Also introduce my new feature: Tipsy Tuesdays- which should be self explanatory!

This was super tasty and perfect for sipping away while snuggling on the couch, chatting, watching movies and generally having a girls night. (AKA eating chocolate while we talk our faces off)

This was super simple and non specific, I looked up the general ‘How to Sangria’ and then just improvised from there.

These were the ingredients used:

1 bottle of white wine I used ‘ Lake and River 2011 Moonlight White’ which claims to be ‘an easy sipping wine that pairs well with good friends, long weekends and romantic dinners under starry skies’ -I’m sold 


Slightly less 7-up than wine – alternatively use Sprite or Fresca or any generic citrus soda

2 shots of Triple Sec– this was a slightly random addition, I think it was supposed to be Cointreau- use anything for this or omit

Lotsa cut-up fruit & iceI used orange, grapefruit and pineapple, because that is what I had- I actually used frozen pineapple pieces instead of the ice.


Mix ‘er all together in a pitcher or large bowl (you can smoosh the fruit a bit so it adds some lovely juices to the drink!) & serve into large glasses, making sure to get some of every fruit into the glass!

MMMMMmmmmmm – no girls night is complete without some Sangria!

CHEERS!! 

xo erin

Supper Sunday: Beef Stroganoff


Happy Sunday everyone- this Sunday I have something very delicious! Beef Stroganoff, I know that there are lots of different ways to make this- but this is how I make it!

Beef Stroganoff 

2 lbs beef- sliced thinly into strips (best to use a leaner cut of beef)
1/2 cup butter

3 large portabello mushrooms diced

2 cups of beef stock
2 tbsp soy sauce

1 cup of sour cream (or more)
parsley for looks 
Salt & Pepper to taste- I like quite a bit of both!

1 – 375g package of egg noodles

To start slice your beef nice and thin. Put the butter over medium high heat in the pan, when it’s melted put the beef in and fry it until it goes nice and brown.






Then take the meat out with a spatula, leaving the remaining butter and juices in the pan, then throw your diced mushrooms in to cook them.






Once your mushrooms are fairly reduced and cooked, add your beef back into the pan along with the beef stock and the soy sauce. Simmer these away covered until the beef is tender and everything has married together and reduced (approx. 15 minutes)






You can make a side salad & cook your noodles during this time.






Take the pan off the heat/turn the heat off and add the sour cream, mixing it all together. Don’t simmer it after you had added the sour cream or it could curdle. Add salt and pepper until it tastes perfect to you! 






Serve over some perfectly cooked egg noodles with a lovely side salad!





MMMM

It turned out fairly saucy this time- which I love, but you can make it a thicker consistency by reducing the juices more before you add the sour cream!

I know that this is by no means a diet meal with all the butter and red meat and what not- but I can promise it is worth it!

So good.

Hope you are having a delicious Sunday! 🙂

xo erin

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