Saturday Recipe

Had a bunch of errands to run today including picking up a couple of books in the library. As I walked to where they put the "hold" books I saw a machine and wondered what it was. On the way back I had a good look at it and realised that it was a 3D printer. I have been fascinated by 3D printers for years - this was actually pretty small though. Anyone can use it but you have to finish whatever you want to print at least half an hour before closing and you have to stay in the library whilst it is printing. I brought a sheet of instructions home with me and it seems pretty technical. I cannot imagine what I would ever  use it for but I really wish I could think of something. I have seen the most incredible things printed including copies of mummies which are too fragile to be worked on so they can use the 3D to do so.

We also had to go to the liquor store for some wine. A couple of the staff greeted me and obviously knew me. I am not sure that is a very good sign!! Same thing happened at the Mandarin last week.The hostess recognised us and took us to what she called "our table".

Campbell's do come out with some good recipes using their products. This one looked good to me.

Quick Chicken and Noodles

Chicken and egg noodles are coated in a velvety, creamy mushroom sauce for a delicious meal

perfect for busy weeknights.

2 Tbs (30 mL) olive oil
2 cups (500 mL) mixed vegetables
2 garlic cloves, chopped
2 cups (500 mL) cubed, cooked chicken
1 can CAMPBELL’S® Condensed Cream of Mushroom Soup
1 cup (250 mL) milk
4 cups (1 L) medium cooked egg noodles, al dente and drained
1/3 cup (80 mL) Parmesan cheese, grated
2 Tbs (30 mL) lemon juice
1/4 tsp (1 mL) freshly ground pepper
2 Tbs (30 mL) fresh parsley, finely chopped

1. Heat olive oil in a large skillet set over medium heat. Add mixed vegetables,and garlic. Sauté for 3 to 5 minutes or until tender-crisp.

2. Stir in chicken,soup and milk; bring to a simmer. Cook,stirring,for 3 to 5 minutes or until chicken is heated through. Stir in noodles,parmesan,lemon juice,and pepper; return to a simmer. Remove from heat and stir in parsley.

Servings: 4

Tips
Substitute any of your favourite vegetables,such as broccoli and carrots or kale and corn.

For a quick weeknight tip,substitute fresh mixed vegetables for frozen vegetables.

Source - Campbell's

Have a great weekend.
 

Popcorn, Rhino News, Bowling, This and That.

My apologies to those of you who ended up with Popcorn as an 'ear worm' yesterday. I was reminded the song was performed by Hot Butter. I had forgotten that.

Great news from the World Wildlife Fund that rhinos in Nepal are on the increase and they have had zero poaching in the last year. Although this doesn't happen every year, it is becoming a more frequent occurrence. There is an interesting article if you click on this link. I blush to admit I didn't even know there were rhinos in Nepal, but I am delighted they are doing well. This chart gives you some idea of how serious

their population numbers got at one point. Mostly because of poaching. Governments in Asian countries are trying to convince their peoples that rhino horn has no medical benefits whatsoever (after all it's just compressed hair) but I am not sure they have got very far. One park in South Africa has a rhino who's horn was stolen and she has been bandaged. At the moment she seems to be doing OK. The report said she was camera shy, bearing in mind what happened I would have thought she was people shy. I hate to tell you what Matt says he would do to the people who do this kind of thing.

Well, of course, Wednesday is Summer League bowling and for once I bowled really well - I seem to save it for non league play, but not this week. Wish I could say the same for Matt, but he had a very bad day. I think my average went up about 5 points so I am pretty chuffed about that. Thursday we have been asked to go in later as they have half a million kids bowling over the lunch hour apparently - OK I'm exaggerating, quarter of a million!  We also took a vote and the League have mostly opted to play on July 1 which is Canada Day. Matt and I are delighted as we don't do anything special ourselves. No family after all. Plus we would miss our bowling and our exercise by doing the bowling. I'm pretty sure there will be no in house exercise class that day either. I introduced another bowling friend to farm fresh asparagus today, I will be interested to know what she thinks of it. One friend said she was freezing some. I tried that last year but was not very successful. The problem is that we cannot flash freeze in home kitchens so it doesn't work as well. I might have over cooked them whilst blanching too. When I ate them later, they came out awfully limp.

This is an interesting sounding recipe from Hellman's. Obviously you can use any mayonnaise you wish, but I have always found Hellman's the closest thing to homemade. I used to always make my own mayonnaise at one time, then I discovered Hellman's and haven't made any since. And no, I am not paid to advertise for them. I wish.  I love using Leeks too. I make a lot of Leek and Potato soup or I braise them as a vegetable for supper.

Leek and Asparagus Tart

Add Hellmann’s® Mayonnaise to this tasty tart filling for super moist, egg-y goodness. Brunch is served.

• Recipe serves: 4

Ingredients

• 1 (23cm) frozen unbaked deep dish pie crust
• 1/2 lb. fresh asparagus, cut into 5 cm pieces
• 1 leek, (white part only), sliced
• 1 Tbsp. vegetable oil
• 1 cup shredded Swiss cheese
• 2 eggs
• 1/2 cup Hellmann's® Real Mayonnaise
• 2 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup milk

Directions

1. Preheat oven to 375°F (190°C). Partially thaw pie shell (about 10 minutes). Pierce pastry bottom with fork and bake 10 minutes.
2. In skillet, cook asparagus and leek in oil over medium heat until tender, about 5 minutes. Place on bottom of baked pie shell. Top evenly with cheese.
3. In small bowl, whisk together eggs, Hellmann's® Real Mayonnaise, mustard and seasonings. Gradually whisk in milk until smooth. Pour over cheese in pie shell and bake 35 minutes, on lower rack, or until set and lightly browned.

Have a great day