november 25, 2014
DESCRIPTION
Section Z of the November 25, 2014 edition of the Langley TimesTRANSCRIPT
1 2014
HOLIDAY TABLEHOLIDAY TABLE
Decor ON A DIME
PLANNING AHEAD…
Gluten-free Gluten-free DISHES & MORE!
CHRISTMAS CAROL
Songbook PUBLISHED BY
Written by
ANGIE QUAALE
of Well Seasoned aGourmet Food Store
SAVOUR
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H O L I D A Y E N T E R T A I N I N G M A G A Z I N E • 2 0 1 4H O L I D A Y E N T E R T A I N I N G M A G A Z I N E • 2 0 1 4&& CelebrateCelebrate
2 2014
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3 2014
Writer Angie Quaale opened Langley’s Well Seasoned, a Gourmet Food Store in 2004. The Langley Times
is proud to partner with Angie on our Annual Holiday Entertaining Magazine.
ON THE COVER
Table staging by Sandra Craig of
DeZigns by Gallery 1. Photographed by Dan Ferguson of
The Langley Times.Cover story by Kristyl Clark.
BRING ON THAT SENTIMENTAL FEELING 5Interior designer Sandra Craig invites us
into her home to view her dazzling display.
ACCOMMODATING SPECIAL DIETARY NEEDS 34Angie Quaale gives her tips on preparing gluten-free,
nut-free, dairy-free, vegan & vegetarian.
BEER-TAILS 16Micro beer is apparently the new black!
Published November 25, 2014 by The Langley Times
604.533.415720258 Fraser Highway Langley, BC V3A 4E6
www.langleytimes.com
REPRODUCTION IN WHOLE OR IN PART IS PROHIBITED.
A DISH ON THE SIDE 18
GLUTEN-FREE BAKING RECIPES 11&13
SONGBOOK 19
4 2014
This year, I have decided that I am giving the gift of LOCAL, exclusively. Everything I purchase this year will be locally made, locally grown or locally produced. Not only is this a goal that is easy to achieve but it is kind of like the gift that keeps on giving. When you spend your money locally, it stays local. Locally owned businesses “recycle” a much larger share of their revenue back into the local economy, en-riching our whole community. Local merchants select and sell products based on the needs and interests of their lo-cal customers and this will continue to guarantee us a much broader range of product choices, & we ALL love to have as many choices as possible! Locally owned businesses create
jobs and in many cases, provide better wages and benefi ts than the large stores. So you see…when you shop local, eat local and drink local, everyone wins! So, I extend my chal-lenge to you - let’s all try to have a LOCAL Christmas. I am encouraging you to source as many of your gifts as you can locally. Go out and meet the local shopkeepers, you will have a blast! Don’t forget about your food too! You can easily source a delicious Christmas dinner within the confi nes of Langley. And while you are at it, pick up some local wine or local beer! Staying close to home has never tasted this good or been this much fun!
Angie
Merry Christmas S E T T I N G A G O A L …
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5 2014
While most were still hanging up their Halloween decorations, Sandra Craig was busy trimming her trees and turning her home into an enchanting winter wonder-land.
Just about every nook and cranny on the main fl oor of her Cloverdale abode embod-ies the Christmas spirit and evokes that sen-timental feeling of simpler times.
Let’s just say that if Scrooge, himself, were to visit, he’d have one heck of a time not letting his heart be merry and light.
And if you think October is early to start prepping for the holiday season, imagine plotting one’s festive decor scheme during the dog days of summer?
It may sound way too early for most, but in Craig’s case, it’s recipe that works.
Every year, Craig chooses a theme – one that’s never based on forecasted decor trends.
Sometimes it’s an image that pops into her head and simply won’t go away, and other times – like this particular year – it’s a single item that acts as her muse.
The second you walk through her front door, you’ll know Craig has been dreaming of a white Christmas – a dream she brought to life.
“It was an area rug that inspired me this time,” laughed Craig of her deci-sion to decorate in pristine, crisp white.
“When I saw that carpet, all I could see
was a white Christmas sitting on it.”
From the pristine table linens and garland to the white Christmas trees, there’s an im-mense calming effect upon stepping inside – comparable to that fi rst snow fall.
But even in all the glistening white glory, there are few eclectic pieces that steal the spotlight.
Take for instance the sousaphone by the front door.
Adorned with branches, little white lights and garland, it’s more than just a piece of holiday eye candy.
For Craig, the instrument serves as a re-minder about the true meaning of Christ-mas.
“This was sitting in my mom and dad’s basement for years,” she said.
“My grandfather had played in a marching band back in 1932 – there’s just something
special about seeing it whenever I walk in the front door... this time of year you have to forget all the commercialism, the presents and make it something more meaningful.”
The string instrument isn’t the only make-shift decor that tugs at Craig’s heart strings, she says.
“On the table I always have dishes from mother, mom’s mother, great grandmother and my ex mother in law – so, when I sit there it reminds me of them.”
A knack of seamlessly blending the old world with the new is just one of the many talents that Craig possesses.
She is also savvy when it comes to making a big impact without breaking the bank – a skill she utilises for both herself and her clients.
Looking around her picture-perfect home, one would guess she’s spent thousands on
holiday decor –simply not true.
Craig estimates she’s spent $700 in total over the years.
“You really don’t have to spend a lot of money,” she said, while leading the way to her formal dining room.
Christmas dinner is still a month away, however, Craig’s table is a feast of visual splendor.
“It’s all about creating the anticipa-tion... anyone who sits here is going to wonder what’s coming up for dinner –
BRING ON THAT FEELINGSentimentalWritten by KRISTYL CLARK. Photographed by DAN FERGUSON. Staging by SANDRA CRAIG of DeZigns by Gallery 1
continued on page 6
6 2014
it’s a real emotion that involves all the senses, includ-ing texture and smell.”
At fi rst glance, Craig’s table linens look like they cost a small fortune, but the thrifty de-signer is quick to share her juicy lit-tle secret.
“This is just a ba-sic white table cloth that you can use throughout the year – your linens don’t have to scream Christmas,” she said
“The cloth may have cost me $10 and it gets a lot of use. It’s import-ant to fi nd items you can keep reusing. I like to start with something plain and ad something to it to make it feel more festive.”
The art of recycling and reusing decor and statement pieces from around one’s house is something Craig loves sharing with her clients.
“I’m always so amazed by all the stuff I fi nd at people’s houses – stuff they didn’t realize they could use in their holiday decor,” she said.
“It’s just a matter of putting those pieces together.”
Trends come and go every season, but the sentiment of the holiday season always stays the same – as does’ Craig’s mantra.
“Don’t keep to what’s in style – it’s about what makes you smile... what makes your heart go wow when you walk into a room.”
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ACCOMMODATING
DIETARY NEEDS Extra effort accommodating
special dietary needs can be a breeze if you plan ahead!
This Christmas season, don’t be caught off guard with guests who have food allergies, sen-sitivities or any number of the special dietary needs that are so prevalent these days. Dairy-free, nut-free, gluten-free, wheat-free, vegetarian, veg-an…..it can be quite daunting! Some of these needs are based around personal choices and others are medically necessary. Whatever the reason, you’ll want to make sure all your guests are happy, healthy, well-fed and satisfi ed. To that end, here are a few tips to make this fun and easy, not to mention delicious.
First and most importantly, talk to your guests. Ask them about any special dietary needs or restrictions. If you plan to send out invitations, include a note requesting an “RSVP with dietary restrictions, please.” If talking to your guests in per-son or over the phone, be sure to let them know ahead of time that you haven’t set your menu and would like to know if they have any special requests. This simple step can save you a lot
of last minute scrambling. It is such a relief for a guest to ful-ly enjoy a meal without feeling like a burden and without leav-ing hungry. Once you know what to expect, it’s time to plan your menu, bearing in mind a few helpful tips:
To make easy vegetarian changes, use vegetable broth in place of chicken, beef or turkey broth when cooking.
For gluten-free cooking, choose from a variety of stuff-ing mixes or recipes that rely on gluten-free grains such as corn and/or rice.
For non-dairy menu changes, baking and cooking with one of the many popular soy, almond, hemp or coconut milks, can work well. Be sure to also have a non-dairy option for sour cream, ice cream or whipped cream if need be. Most super-markets are carrying a great as-sortment of choices.
Some allergic reactions can be life-threatening. If you have a guest with a serious allergy, it’s critical to think through all as-pects of your cooking and ask them to help you! They will really appreciate that you are taking it seriously and will be pleased to pitch in!
Cross contamination can pose a serious problem for highly al-lergic people, especially when it comes to foods such as pea-nuts, gluten, shellfi sh and tree nuts. This means if you chop nuts on your cutting board for one recipe and then use the same cutting board to chop cel-ery for another recipe without washing it, your celery recipe is not truly nut-free and can pres-
Special
Gluten-free, Dairy-free, nut-free,
wheat-free, vegetarian,
vegan…it can be quite
daunting!
continued on page 8 7 2014
8 2014
ent a serious problem. The same goes for stirring spoons, serving utensils, blenders, food processors, etc. Be sure to understand the severity of your guests sensitivity and in the case of peanuts & shellfi sh allergies you may want to leave those items off the menu entirely to avoid any concerns at all.
Be conscious and vigilant in looking for hidden ingredients. Thickening gravy with fl our may be so automatic that you don’t stop to think that your fl our contains gluten. There are some real-ly great options for alternate thickeners if you look for them and read ALL of the labels. Always check the labels on any pre-pack-aged foods. There may be “hidden” ingredients such as nuts, dairy products or gluten, take a minute or two to be sure.
Consider serving your holiday meal buffet style. This helps keep each food item separate. Buffet-style meals are ideal for setting out small place-cards that include the name of the dish and the in-gredient listing if necessary. All of your guests will appreciate you taking the time to identify the dishes so they know which recipe they want to ask you for at the end of the evening. Remember, not all of your dishes need to meet everyone’s requirements. Serving at least one protein choice with a couple of side options is fi ne. For example, if you are serving turkey and ham, add a legume, len-til or tofu dish for vegetarians. If you are preparing a traditional bread stuffi ng, offer corn bread or wild rice stuffi ng for gluten-free guests. And, if whipped cream is on the dessert menu, have a sec-ond option of a non-dairy whipped topping as well.
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QUINOA & SWEET POTATO STUFFED ACORN SQUASH(vegan, vegetarian, dairy & gluten free)
In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned. Place in a large bowl and add quinoa, cranberries, sweet potato, apple, walnuts, parsley, and sage. Sea-son with salt and pepper and set aside.
Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roast-ing pan and fi ll with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with stuffi ng. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squash are cooked and fork tender, about 30 minutes. Remove the foil for the last 5 minutes of baking. Serve immediately.
½ cup chopped yellow onion2 cloves garlic, minced1 tablespoon extra-virgin
olive oil 2 cups cooked quinoa2/3 cup dried cranberries,
soaked in hot water and drained
2/3 cup chopped sweet po-tato, steamed until just tender
½ cup grated, peeled apple
½ cup walnut pieces2 tablespoons chopped
fresh fl at leaf parsley1 teaspoon dried sageKosher salt, to tasteFreshly cracked black pepper, to taste3 whole acorn squash1 cup vegetable stock2 tablespoons extra virgin
olive oil
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2 tablespoons olive oil2 yellow onions, fi nely chopped1 clove garlic, fi nely chopped7 cups vegetable broth2 teaspoons salt2 cups uncooked wild rice 2 cups uncooked basmati rice2 cups dried cranberries½ cup chopped fresh, fl at leaf parsley1 tablespoon chopped fresh thyme1½ cups walnuts, toasted and choppedFreshly cracked black pepper to taste
STUFFING OF WILD R ICE, CRANBERRIES AND WALNUTS(vegan, vegetarian, dairy & gluten free)
Heat oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 5 to 7 min-utes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes. Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and wal-nuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.
Preheat your oven to 375°F. Grease a 9- x 13-inch baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.
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G L U T E N F R E EBaking
also see Angie’s gluten-free butter tart recipe on page 13
This is one of my go-to desserts when I entertain. Everyone loves it. And the best part is, the recipe is gluten & wheat-free. No substitutions required.
Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. You will be making this for all kinds of special occasions, like Wednesday.
Preheat the oven to 350ºF.
Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parch-ment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.
Break up the dark chocolate into pieces and pour the chocolate into the bowl of a food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain. Pour the coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted & smooth. Add the but-ter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and
process till smooth. The batter will be liquid and creamy. Pour the batter into the lined Springform pan.
Bake at 350º F in the center of the oven, till puffed (it may crack slightly) about 55 to 65 minutes. With a wooden toothpick to check the center of the cake; it should emerge clean.
Place the cake pan on a wire rack to cool. The cake will defl ate. When the cake is com-pletely cooled, cover, and chill it for at least three hours or overnight. Serve thin slices with a sprinkle of sifted powdered sugar, a few fresh berries and a sprig of fresh mint.
Yield: 12 to 15 slices
1 lb. of best quality, dark chocolate
1 cup brown sugar, packed
½ cup white sugar
¾ cup very hot strong, freshly brewed coffee
1 cup unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened, best quality cocoa powder
8 large eggs, at room temperature
1 tablespoon vanilla paste
Powdered sugar, fresh berries & fresh mint for garnish (optional)
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13 2014
Mix cornstarch and brown sugar together in medium saucepan.Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans & raisins.Simmer on medium stirring constantly until mixture thickens.Boil 1 minute, constantly stirring.Remove from heat, add butter and vanilla.Pour into baked pie shell, decorate top with additional pecans.Let cool & set at least ½ hour before serving.
1 cup brown sugar¼ cup cornstarch1¼ cups water2 egg yolks1 pinch salt1½ Tablespoons
unsalted butter 1 teaspoon vanilla¾ cups pecans,
toasted & chopped¾ cups raisins
Gluten Free Butter Tart Pie
For the crust½ cup unsweetened
shredded coconut1½ cups almond fl our2 Tablespoons coconut oil¼ tsp salt2 Tablespoons Maple Syrup
Preheat oven to 350 degrees.
In a food processor, pulse togeth-er almond fl our, salt and shred-ded coconut until fi nely ground. Melt together coconut oil and maple syrup and add to almond
fl our and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fi ngers).
Transfer dough to a greased 9-inch tart pan with a remov-able bottom. Using your fi ngers, evenly press dough in bottom and up sides of pan.
Bake in center of oven until gold-en and fi rm, about 15- 20 min-utes. Transfer to a wire rack to cool completely, at least 1 hour. [email protected]
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14 2014
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Wishing all students, parents and staff the very best of the
holiday season.
V E G A N V E G E T A R I A N&When you ditch the turkey, Christmas din-
ner can be as varied as your imagination.
The word Vegan strikes fear in the heart of home cooks everywhere! We all have at-least one vegan friend and we joke that they would just be so much more fun of they only ate cheese, butter, bacon or honey! Cook-
ing for vegans doesn’t have to be terrifying or even require a special level of skill. It will require some creativity and some extra time in the product aisle. Everyone will enjoy a vegan meal and most, won’t even know they are eating one!
When preparing a vegan meal, balance
should be the goal. A mixture of textures, fl avors, temperatures and nutrients is im-portant. A sprinkle of toasted nuts or fresh herbs can turn a good dish into a great one. If something is too spicy, temper it with a little sweetness (agave is great, no honey or refi ned sugar for vegans please!).
2 medium zucchini, sliced into ¼ “ thick rounds1 cup fi nely-ground cornmeal1 teaspoon freshly ground cumin1 teaspoon freshly ground coriander1 teaspoon kosher saltextra-virgin olive oil for fryingjuice of 1 lime1 bunch of freshly chopped cilantro for garnish
Pan Fried Zucchini Rings
(vegan, vegetarian, dairy & gluten free)
In a bowl, mix together dry ingredients. Coat each squash slice on both sides with dry mixture.Heat 1/4” oil in a wide, heavy-bottomed pan. In a single lay-er, fry squash on both sides, until slightly browned.Arrange squash on a plate, sprinkle with a pinch of salt, squeeze of lime and a few cilantro leaves. Serve immediately.
Cauliflower casserole with cashew sauce
(vegan, vegetarian, dairy & gluten free)2 heads caulifl ower, cut into fl orets1 cup raw cashews2 cups vegetable stock1 cup peeled and mashed sweet
potato1 clove garlic, minced¼ cup nutritional yeast1 tablespoon tomato paste
1 tablespoon Dijon mustard2 teaspoons smoked paprika (hot
smoked paprika can be used if you like it spicy, mild if you don’t)
2 teaspoons salt, plus more to taste¼ cup extra-virgin olive oil¼ teaspoon turmeric½ cup fresh or frozen peas
Preheat oven to 400 degrees.Bring cashews and the vegetable stock to a boil in a small pan until the cashers are soft. Transfer to a food processer and blend until completely smooth. Add the mashed sweet potato, garlic, yeast, tomato paste, turmeric, mustard, smoked paprika, 2 tbsp. olive oil and 1 teaspoon salt. Process to combine into a smooth sauce.
Meanwhile, toss the caulifl ower with the re-maining 2 tbsp. of olive oil and 1 teaspoon of salt. Roast in a single layer on a baking sheet for approximately 25 minutes, or until fork tender.In a casserole dish, mix sauce into caulifl ower and peas, until evenly distributed, it will be quite saucy. Bake for 25 minutes, or until edg-es are golden brown. Serve hot!
15 2014
V E G A N V E G E T A R I A N&Deconstructed Chestnut & Mushroom Pie (vegetarian)1 brick of frozen puff pastry
doughPlain fl our for rolling pastryOlive oil for brushingKosher salt & freshly cracked black pepper FOR THE PIE FILLING;1 tbsp. butter1 tbsp. oil¾ lb. mushrooms, quartered 3 cloves garlic, minced2 small shallots, sliced¼ lb. chestnuts, cut into
chunky dice4 tbsp. dry white wine½ tsp dried thyme1 cup vegetable stock¼ cup whipping cream ¼ cup gruyère cheese, grated4 tbsp. fresh fl at leaf parsley,
chopped
First, prepare your pastry. On a well-fl oured surface, roll out the pastry and cut it into several rectangles. Lay them on a baking sheet lined with baking paper. Brush the pastry pieces lightly with oil, and season with salt and black pepper. Set aside. Heat the oven to 400°F
To make the pie fi lling, melt the butter with the oil in a large frying pan, and add the diced mushrooms, minced garlic and sliced shallots. Fry over a medium-low heat for 5 minutes, and then add the chopped chestnuts. Continue to cook for another 5 min-utes, stirring regularly, until the mushrooms and onions are soft.
At this point, put the pas-try into the pre-heated oven for about 10 minutes, until
puffed up and golden brown.
While the pastry is cook-ing, add a good the wine and thyme to the mushroom mix-ture, and cook for a couple of minutes until most of the wine has evaporated. Add the stock, and bring to a simmer. Continue to simmer gently until the mixture has reduced a little. Add the cream and grated gruyère, and mix to-gether. As the cheese melts it should help to form a creamy sauce. Bring the mixture to your desired consisten-cy - add a dash more stock if you’d like it to be thinner, or simmer it for a few more min-utes to thicken it up. Season with additional salt & pepper to taste.
Add the fresh parsley just be-fore serving, and serve topped with a piece of puff pastry.
Interesting fact about vegans & refi ned sugar
Half of the white table sugar manufactured in North America is cane sugar and the other half is beet sugar. Beet sugar accounts for about 40% of the world’s sugar. Sugar beets, which naturally contain 16 to 18 percent su-crose, grow in temperate climates where the soil is rich and the growing season is about fi ve months long. Thirteen U.S. states cur-rently grow sugar beets. Sugarcane, which contains 12 to 14 percent sucrose, is a trop-ical grass and is grown in Florida, Hawaii, Louisiana & Texas.
The primary distinction between cane sug-ar and beet sugar, other than being derived from different plants, is the processing meth-od. Unlike beet sugar, cane sugar processing typically takes place at two locations, the sugar mill and the refi nery. During the fi nal purifi cation process, cane sugar is fi ltered through activated carbon (charcoal) which may be of animal, vegetable, or mineral or-igin. This step is unnecessary for beet sugar and therefore is never done. Over half of the world’s cane refi neries use bone char (charcoal made from animal bones) as their activated carbon source. Many vegans prefer to avoid white table sugar altogether rather than chance using a product that was fi ltered through bone char.
Now you know!
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16 2014
B E E R -TailsMicro beer is apparently the new black!
With the rise of craft brewing here in BC, the great variety of spirits available, and creative bartenders looking for new drink ideas, it’s no surprise that beer cocktails are starting to appear on menus all over the region. I will happily raise a glass to some of these tasty combinations! There is SO much fun to be had, no need to wait for a special occasion to start experimenting! These are recipes for some new and some classic combinations.
1 part Guinness chilled1 part brut sparkling wine chilled
The Black Velvet
Pour the Guinness into a chilled pint glass and let the foam subside.
Place a spoon on the inside of the glass, horizontal to the beer, and pour the bubbly over the spoon so as to encourage the wine to fl oat on top of the beer.
Drink, refi ll, repeat.
1 part chilled lager1 part chilled hard apple ciderA dash of cassis (black current) liqueur (optional)Into a chilled pint glass, pour the cider
fi rst, then the beer, and top with the li-queur (if using). Enjoy!
Snake Bite
1 medium pink grapefruit6 ounces gin, chilled4 ½ ounces St-Germain elderfl ower
liqueur, chilled3 ounces freshly squeezed lemon juice,
chilled¾ teaspoon granulated sugar3 dashes Fee Brothers orange bitters6 (12-ounce) bottles wheat beer, chilled
The Dirty Flower
Using a vegetable peeler, remove 6 wide strips of peel from the grapefruit, making sure to avoid the white pith; set aside. Squeeze 3 ounc-es of juice from the grapefruit and place in a large pitcher. (save the remaining juice for an-other use). Add the gin and the St-Germain, the lemon juice, sugar & orange bitters - stir until the sugar has dissolved. Add the beer and gently stir to combine.Serve in a chilled beer glass with a twisted grapefruit peel dropped in.
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17 2014
B E E R - N U T S B O L T STails &2 teaspoons honey, spread into a thin layer on a plate¼ cup kosher salt½ teaspoon smoked paprika1/8 teaspoon cayenne pepper 2 limes, juiced (plus extra lime wedges to garnish)2 cups Corona beer2 ½ teaspoons Worcestershire sauceYour favorite hot sauce 1 teaspoon soy sauce½ jalapeno, seeded and diced (optional)freshly cracked black pepper
Spicy Michelada (Makes 2)
Dip the rims of two glasses into the honey. (you want only a very thin layer)
Place salt, paprika and cayenne (if using) onto a plate and stir together with a fork until combined. Finish rimming glasses with salt mixture, fi ll with ice and set aside.
Fill a large shaker partially with ice followed by the remaining ingredients, except for the jalapeno. Close and shake until well mixed. Divide mixture among the two prepared glasses and fi nish with lime wedges, black pepper and fresh jalapenos (if using). Serve immediately.
cool trendAnd while we are talking about beverages, one of the biggest trends expected
to hit land this year is the “infused ice cube”. Simply just, ice cubes infused with herbs and other ingredients. Try mint & cranberry ice for a festive combi-nation to fancy up the mineral water for your designated drivers!
Now you know!
It really isn’t Christmas without at least one overdose of nuts & bolts. They’re salty, crispy & delicious. But most importantly, they seem to disappear!
Homemade Nuts & Bolts (vegetarian)
2 cups Cheerios2 cups bite-sized Shredded Wheat2 cups mini pretzel twists1 ½ cups salted Virginia peanuts¼ cup unsalted butter, cubed3 teaspoons Worcestershire sauce½ teaspoon each celery salt, onion salt and garlic salt½ teaspoon sweet Hungarian paprika
In a large bowl, combine the cereals, pretzels and nuts.
In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Store in an airtight container.
Merry Christmas
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18 2014
Creamed spinach is a classic, steak house staple. A decadent way to get some iron in your diet, creamed spin-ach isn’t something you are going to want to eat everyday but it does make an incredibly delicious side to serve
with your favorite roast dinner, steak or roasted turkey. You might even con-vert a spinach hater or two! The freshly grated nutmeg takes this dish from ordi-nary to extraordinary, actually - nothing compares to fresh nutmeg!
S O M E T H I N G O N T H E SideThese are great alternatives to some of the more traditional side dishes. They can be turned into lunch or brunch items as well. The key to a relaxed holiday is always to plan as far ahead as possible and make dishes that you are comfortable with, that are easy and you know will be a big hit with the people at your table.
Brown rice has so much fl avor! When combined with toasted nuts & seeds and dried fruit this side dish really adds to the assortment on your Christ-mas table. Feel free to change it up, make it your own.
Brown Rice Pilaf (vegan, vegetarian, gluten/wheat free) 2 tsp. extra virgin olive oil1 small shallot, minced1 cup cooked brown basmati rice1 cup zucchini diced, fresh2 tablespoons dried cranberries2 tablespoons toasted sunfl ower seeds2 tablespoons toasted pumpkin seeds2 tablespoons toasted almondsSalt & cracked black pepper to taste1 small handful fi nely chopped parsley
Prepare the rice as you normally would, when it is cooked transfer to a bowl to steam off. Heat a sauté pan and add olive oil and butter. Add the shallot & zucchini and sauté till slightly softened. Add all of the remaining ingredients, stir to com-bine. Sprinkle on the fresh parsley & serve warm.
Old School Creamed Spinach (vegetarian, gluten/wheat free)2 pounds fresh spinach, washed and
tough stems removed2 tablespoons unsalted butter½ cup fi nely chopped shallots1 teaspoon minced garlic
¾ teaspoon salt½ teaspoon freshly cracked black
pepper¼ teaspoon freshly ground nutmeg½ cup heavy cream
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain into a fi ne mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.Melt the butter in medium sauté pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach & cook, stirring, just until the liquid is released. Add the cream, salt, pepper, & nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
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#156 – 19653 Willowbrook Drive Langley, BC V2Y 1A5PH: (604) 533-3939 FAX: (604) 533-4939
My sincere appreciation to those that gave
me moral support and those that
cast a ballot for me in the
Nov. 15, 2014 election in the City of Langley.
ap
From my home to yours...
A very Merry Christmas & a
Great New Year!
Ray Lewis 604-812-9733
Joy to the world! The Lord is come:Let Earth receive her King.Let ev’ry heart prepare Him room,And heaven and nature sing,And heaven and nature sing,And heaven and heaven and nature sing.He rules the world with truth and grace,And makes the nations proveThe glories of His righteousnessAnd wonders of His love,And wonders of His love,And wonders, wonders of His love.
White ChristmasI’m dreaming of a white Christmas Just like the ones I used to know Where the treetops glisten, and children listen To hear sleigh bells in the snow
I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white
I’m dreaming of a white Christmas With every Christmas card I write May your days be merry and bright And may all your Christmases be white
Away in a manger, no crib for a bed,The little Lord Jesus laid down his sweet head.The stars in the sky looked down where he lay,The little Lord Jesus asleep in the hay.The cattle are lowing, the baby awakes,But little Lord Jesus no crying he makes.I love Thee, Lord Jesus, look down from the skyAnd stay by my cradle til morning is nigh.
Be near me, Lord Jesus, I ask Thee to stayClose by me forever, and love me, I pray.Bless all the dear children in thy tender care,And take us to heaven, to live with Thee there.
Let IT Snow!Oh, the weather outside is frightful,But the fi re is so delightful,And since we’ve no place to go,Let it snow, let it snow, let it snow.
It doesn’t show signs of stopping,And I brought some corn for popping;The lights are turned way down low,Let it snow, let it snow, let it snow.
When we fi nally say good night,How I’ll hate going out in the storm;But if you really hold me tight,All the way home I’ll be warm.
The fi re is slowly dying,And, my dear, we’re still good-bye-ing,But as long as you love me so.Let it snow, let it snow, let it snow.
19 2014
SongbookSongbook
19 2014
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MerryChristmas
20 2014
I saw Mommy kissing Santa ClausUnderneath the mistletoe last nightShe didn’t see me creep down the stairs to have a peep;She thought that I was tucked up in my bedroom fast asleepThen I saw Mommy tickle Santa ClausUnderneath his beard so snowy white;Oh what a laugh it would have beenIf Daddy had only seenMommy kissing Santa Claus last night
Santa Claus IS COMING to TownYou better watch out. You better not cryBetter not pout. I’m telling you whySanta Claus is coming to town
He’s making a list, And checking it twice;Gonna fi nd out Who’s naughty and nice.Santa Claus is coming to townHe sees you when you’re sleepingHe knows when you’re awakeHe knows if you’ve been bad or goodSo be good for goodness sake!
O! You better watch out!You better not cry.Better not pout, I’m telling you why.Santa Claus is coming to town.Santa Claus is coming to town.
CHRISTMAS IN KillarneyThe holly green, the ivy greenThe prettiest picture you’ve ever seenIs Christmas in KillarneyWith all of the folks at home
It’s nice, you know, to kiss your beauWhile cuddling under the mistletoeAnd Santa Claus you know, of courseIs one of the boys from home
The door is always openThe neighbors pay a callAnd Father John before he’s goneWill bless the house and all
How grand it feels to click your heelsAnd join in the fun of the jigs and reelsI’m handing you no blarneyThe likes you’ve never knownIs Christmas in KillarneyWith all of the folks at home
WEAR RED & GREEN SCARVES & HATS WHEN
CAROLING OR TRY SANTA HATS & REINDEER ANTLERS.
BRING ALONG JINGLE BELLS to shake!
I SAW MOMMY Kissing Santa Claus
yy
SongbookSongbook
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Jingle BellsDashing through the snowOn a one-horse open sleigh,Over the fi elds we go,Laughing all the way;Bells on bob-tail ring,Making spirits bright,What fun it is to ride and singA sleighing song tonightJingle bells, jingle bells,Jingle all the way!O what fun it is to rideIn a one-horse open sleigh
A day or two ago,I thought I’d take a ride,And soon Miss Fanny BrightWas seated by my side;The horse was lean and lank;Misfortune seemed his lot;He got into a drifted bank,And we, we got upsot.Jingle Bells, Jingle Bells,Jingle all the way!O what fun it is to rideIn a one-horse open sleigh.
Auld Lang SyneShould auld acquaintance be forgot, And never brought to mind? Should auld acquaintance be forgot, And auld lang syne!
For auld lang syne, my dear, For auld lang syne. We’ll take a cup o’ kindness yet, For auld lang syne.
Songbookymer Boy
Come they told me pa rum pum pum pum
yA new born King to see, pa rum pum pum pumOur fi nest gifts we bring pa rum pum pum pumTo lay before the King pa rum pum pum pumrum pum pum pum rum pum pum pumSo to honor Him pa rum pum pum pum,when we come.
Little Baby pa rum pum pum pumI am a poor boy too, pa rum pum pum pumI have no gift to bring pa rum pum pum pumThat’s fi t to give our King pa rum pum pum pumrum pum pum pum rum pum pum pumShall I play for you! pa rum pum pumon my drum.
Mary nodded pa rum pum pum pumThe ox and lamb kept time pa rum pum pum pumI played my drum for Him pa rum pum pum
I played my best for Him pa rum pum pum pumrum pum pum pum rum pum pum pumThen He smiled at me pa rum pum pum pumme and my drum.
WE WISH YOU A Merry ChristmasWe wish you a merry Christmas We wish you a merry Christmas We wish you a merry Christmas And a happy New Year.
We want some fi ggy puddingWe want some fi ggy puddingWe want some fi ggy pudding And a cup of good cheer.
We won’t go until we get someWe won’t go until we get someWe won’t go until we get someSo bring it out here!
We wish you a merry Christmas We wish you a merry Christmas We wish you a merry ChristmasAnd a happy New Year.
21 2014
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“Wishing Everyone a Merry Christmas & a Happy and Prosperous
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22 2014
Frosty THE SnowmanFrosty the snowman was a jolly happy soul,With a corncob pipe and a button nose,And two eyes made out of coal.Frosty the snowman is a fairy tale, they say,He was made of snow but the childrenknow how he came to life one day.There must have been some magic in thatOld silk hat they found.For when they placed it on his head,He began to dance around.
O, Frosty the snowman was alive as he could be,And the children say he could laughAnd play just the same as you and me.Thumpetty thump thump, Thumpety thump thump, Look at Frosty go.Thumpetty thump thump, Thumpety thump thump, Over the hills of snow.Frosty the snowman knew the sun was hot that day,So he said, “Let’s run and we’ll have some funnow before I melt away.”Down to the village, with a broomstick in his hand,Running here and there all around the square saying, Catch me if you can.He led them down the streets of town right to the traffi c cop.And he only paused a moment whenHe heard him holler “Stop!”
For Frosty the snowman had to hurry on his way,But he waved goodbye saying, “Don’t you cry,I’ll be back again some day.”Thumpetty thump thump, Thumpety thump thump, Look at Frosty go.Thumpetty thump thump, Thumpety thump thump, Over the hills of snow.
The Christmas Song(CHESTNUTS ROASTING ON AN OPEN FIRE) Chestnuts roasting on an open fi re, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, And folks dressed up like Eskimos. Everybody knows a turkey and some mistletoe, Help to make the season bright. Tiny tots with their eyes all aglow, Will fi nd it hard to sleep tonight. They know that Santa’s on his way; He’s loaded lots of toys and goodies on his sleigh. And every mother’s child is going to spy, To see if reindeer really know how to fl y. And so I’m offering this simple phrase, To kids from one to ninety-two, Although its been said many times, many ways, A very Merry Christmas to you
SongbookSongbookWinter WonderlandSleigh bells ring, are you listening,in the lane, snow is glisteningA beautiful sight, we’re happy tonight,walking in a winter wonderland.
Gone away is the bluebird,here to stay is a new birdHe sings a love song, as we go along,walking in a winter wonderland.
In the meadow we can build a snowman,Then pretend that he is Parson BrownHe’ll say: Are you married? We’ll say: No man,But you can do the job when you’re in town.
Later on, we’ll conspire,as we dream by the fi reTo face unafraid, the plans that we’ve made,walking in a winter wonderland.
In the meadow we can build a snowman,and pretend that he’s a circus clownWe’ll have lots of fun with mister snowman,until the other kids knock him down.
When it snows, ain’t it thrilling,Though your nose gets a chillingWe’ll frolic and play, the Eskimo way,walking in a winter wonderland.Walking in a winter wonderland,walking in a winter wonderland.
Your #1 source for Cool Christmas Flying Models
Langley Mall 5501 204 Street IN THE COURTYARD BESIDE ARMY & NAVY
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Best Wishes fora Wonderfula Wonderful
HolidayHoliday
B Wi h fB Wi h f
202-6351 197 Street, Langleywww.langleylaw.ca
604-532-9119
Darnell & CompanyLawyers
Have yours elf a merry little ChristmasLet your heart be light
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Silver BellsChristmas makes you feel emotionalIt may bring parties or thoughts devotionalWhatever happens or what may be,Here is what Christmas time means to me.
City sidewalk, busy sidewalksdressed in holiday style.In the air there’s a feeling of Christmas.
Children laughing, people passing,meeting smile after smile,And on every street corner you’ll hear:
Silver bells, silver bells,It’s Christmas time in the city.Ring-a-ling, hear them ring,soon it will be Christmas day.City street lights, even stop lights,blink a bright red and green,As the shoppers rush homewith their treasures.
Hear the snow crunch, see the kids bunch,This is Santa’s big scene,And above all this bustle you’ll hear:
Silver bells, silver bells,It’s Christmas time in the city.Ring-a-ling, hear them ring,soon it will be Christmas day.
Rudolph THE RED-NOSED ReindeerRudolph, the red-nosed reindeer had a very shiny nose. And if you ever saw him, you would even say it glows.
All of the other reindeer used to laugh and call him names. They never let poor Rudolph join in any reindeer games.
Then one foggy Christmas Eve Santa came to say: “Rudolph with your nose so bright, won’t you guide my sleigh tonight?”
Then all the reindeer loved him as they shouted out with glee, Rudolph the red-nosed reindeer, you’ll go down in history!
Silent NightSilent night, holy night, All is calm, all is brightRound yon virgin mother and child.Holy infant so tender and mild,Sleep in heavenly peace. Sleep in heavenly peace.
Silent night, holy night,Shepherds quake at the sight,Glories stream from heaven afar,Heavenly hosts sing alleluia;Christ the Saviour, is born! Christ the Saviour, is born!
Silent night, holy night, Son of God, love’s pure lightRadiant beams from thy holy face,With the dawn of redeeming grace,Jesus, Lord, at thy birth. Jesus, Lord, at thy birth.
Christmas Caroling IS A FUN HOLIDAY TRADITION TO DO
WITH YOUR FRIENDS, FAMILY, CHURCH, OR COMMUNITY ORGANIZATION.
23 2014
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Best Wishes fora Wonderfula Wonderful
HolidayHoliday
B Wi h fB Wi h f
202-6351 197 Street, Langleywww.langleylaw.ca
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Wishing you God’s blessings for Christmas & the New Year!
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