Time is flying!

Sole with Breadcrumbs
Lactose Free Strawberry Ice Cream
Prime Rib roast with a new great rub
Broccoli Quinoa Casserole
Cranberry Yogurt Flan

I can't believe that it is a month since I did my last food report.  Brenna arrived 5 days ago, so menu planning has changed a bit.  Lots of vegetarian options and lactose free cooking in the works.  We also hosted a dinner with Chris and Monica and the three girls on Friday and that was fun and the menu worked out well.

In regular cooking for Stewart and I before Brenna arrived, I have to say that it was more of the usual.  Stewart was busy with the launch of Prime Surprise Sweets so tried to stick to meals that we know.  I did use the steam roasted techniques from the fall Fine Cooking.  Always turns out very tasty! I did finally serve some fish to Stewart.  I made Sole with Sourdough Breadcrumbs from Market Recipes.  They had Petrale on sale and this was a recommended recipe.  I liked the cooking method and it worked well.  I loved the breadcrumbs, but it had too much garlic so that it over powered the fish.  I would omit the garlic and use more parsley and lemon for next time.

In preparation of Brenna arriving I found Green Valley Organics Lactose Free Dairy at Central Market.  Disappointed that they not make whipping cream, but they do yogurt, sour cream, cream cheese and Kefir.  They had an on line recipe for Strawberry Ice Cream using sour cream and Kefir.  Tried this and it worked out really well!  Brenna and I really like it.

For the dinner with Chris and Monica and family, I went with my standby rib roast, roasted vegetables and the snap peas all from A Matter of Taste, by Lucy Waverman.  The vegetables I did the recipe, but with the roasted veggies I did do the steam method. I cooked in the large oven and really it would have worked better on convection.  Must not be afraid of the convection for cooking large quantities.  I love the peas, but with the lemon juice it can turn them a weird shade of green. I should try just using lemon zest and not the juice and see if I can get the lemony result with out the colour problem.  I did regular scalloped potatoes from Canadian Living.  Did these early and in the small oven.  They were a big hit. For the roast I found some different rubs.  I tried one with salt, pepper, herbes de Provence and garlic.  Again the roast was done in the large oven and had to end up on convection.  Not sure what it is, the roasting pan or just the size of the oven.  The end result though was one of the best tasting roasts I have ever made. Will take that recipe to Jackson hole, that is for sure!

For a vegetarian option we made a Broccoli Quinoa Casserole from Eat Good 4 Life website.  I think the idea was good but way too much Quinoa.  Brenna is trying to figure out if she really can eat Quinoa!

For dessert I made the Cranberry Yogurt Flan, that Katja Gilmore first served to me years ago for my birthday.  I love this dessert it tastes and looks like cheesecake but is so much lighter!

I have started on some Christmas cookies but will do a small separate post on those selections for this year.

So up to date for now, though I think the next 3 weeks will be busy with lots of cooking and baking. Kaitlin will be arriving tomorrow night.  Off to make dinner of simple pork chops, broccolini, salad, roasted potatoes and Brenna is going to saute some tofu for herself.