meal to the field #2

when I took this meal my kid’s were still at home on summer holidays… which means two things… I can make them work for me but I also have to put up with them… toss up… 

let us begin with the layered salad… in my mind it is the best salad to take out to the men because it keeps so well and resists the urge to get soggy… and it has bacon…

Layered Salad


For the Salad:

– 2 heads Romain Lettuce

– 1 small box of baby Spinach

– 12 whole hard boiled eggs, chopped

– kosher salt and ground pepper to taste

– 1 10 oz bag frozen peas

– 2 cans water chestnuts, sliced (227 mL cans)

– 4 whole tomatoes, chopped

– 1 bunch green onions, thinly sliced (green and white parts)

– 1/2 block cheddar cheese, grated (300 g)

– 2 packages thick cut bacon, cooked and chopped

For the Dressing:

– 1 cup Mayonnaise

– 1 cup Sour Cream

– 2 tbsp sugar

– 1 tsp dried dill


– in each container you are doing, layer the ingredients in the order they appear, but put the dressing layer in the middle so it does not stick to the lid of the container

– put them in the fridge until ready to pack suppers up

next up is Homemade Naan Bread…  and it is a bit time consuming to make up but if you have the time it is so much more delicious homemade than bought… and not a difficult dough to work with…

Naan Bread


– 2 tbsp sugar

– 1/2 cup hot water (not boiling)

– 1 1/2 tsp active dry yeast

– 4 cups all purpose flour

– 4 cups whole wheat pastry flour

– 1 tsp kosher salt

– 3 tsp baking powder

– 2 tsp baking soda

– 1 1/2 cups warm milk

– 2 cup greek yogurt, room temperature

– melted butter for brushing

– fresh cilantro for garnish


– dissolve the sugar in the water and add the yeast in a large measuring bowl… let sit for 10 minutes

– in a mixing bowl, add flour, salt,  baking soda and baking powder

– add the warm milk and yogurt to the yeast mixture

– pour the wet ingredients into the dry and begin mixing together gently

– use your hands to finish mixing it together

– it should be sticky but should be able to form a ball

– cover with a damp tea towel and let rise 1 hour in a warm place

– when ready to use divide it into 2 and divide those two sections into 8 each… keep these balls covered with a damp tea towel

– roll the ball into an oval shape, about 6 inches long and 1/4 inch thick

– brush the dough with butter and place in a frying pan on med/high heat and cover with a lid for 1 minute or until you see bubbles begin to form

– flip and cook for 1-2 minutes more until it looks toasted

– brush with a little bit more butter and sprinkle with kosher salt and cilantro

– place in a 9×13 tea towel lined dish and cover with a tea towel until you have completed cooking all of them

the Teriyaki Chicken is shown with rice and no bean spouts because I live in the middle of no-where and sometimes can’t get the ingredients I envision for my meals…  seriously in the middle of no-where…  I’m nestled in between two towns and neither of them have a paved street… there was one summer where the kid’s and I got all excited because we thought they were paving main street in the one town… only to find out they were just ‘oiling’ it down to keep the dust at bay (and because there is so much oil around here we can afford to just spread oil over anything we feel like spreading it over)

Teriyaki Chicken with Peppers, Bok Choy, Green Onions & Bean Sprouts on Udon Noodles


– 12 Teriyaki Chicken Breast, unthawed and sliced

– 1/4 cup olive oil

– 2 Green Peppers, sliced

– 2 Red Peppers, sliced

– 2 Yellow or Orange Peppers, sliced

– 2 Red Onions, sliced

– 2 bags of Bok Choy, bottomed removed and sliced

– 1 bunch Green Onions, sliced (include white and green parts)

– 1 pound Bean Sprouts

– 2 jars VH Japanese Teriyaki Sauce (355 mL)

– 3 packages of Udon Noodles

– 4-6 limes


– in a large frying pan on med/high heat, fry up chicken in batches

– fry up the peppers, onions and bok choy

– combine chicken and veggies until they are coated together with sauce

– in boiling water, add Udon noodles and cook until just done

– in each dish place noodles, chicken/veggie mixture and then green onions and bean sprouts

– add a wedge of lime to each dish and serve

and here is the best birthday cake you will ever get on your birthday… ever…  the farmer I feed has a Grandmother that is the best cook I have ever seen… live… not including on tv…  and she would buy German Chocolate when she went to Phoenix because we can’t get it in Canada and freeze it just for when she would make this cake…  American’s don’t know how sweet they have it being able to buy german chocolate any old day of the week they want to… I had to use milk chocolate just because I didn’t have any of the imported german chocolate in my freezer… but I am going to get my hands on some…

Grandma Swan's German Chocolate Cake


For the Cake:

– 4 oz pkg Baker’s German chocolate

– 1/2 cup boiling water

– 1 cup butter

– 2 cups sugar

– 4 eggs, separated and at room temperature

– 1 tsp vanilla extract

– 2 1/4 cups all purpose flour

– 1 tsp baking soda

– 1/2 tsp kosher salt

– 1 cup buttermilk

For the Coconut Pecan Frosting:

– 12 ounce can evaporated milk

– 1 1/2 cups sugar

– 4 slight beaten egg yolks, room temperature

– 3/4 cup butter

– 1 1/2 tsp vanilla

– 2 cups unsweetened coconut

– 1 1/2 cups chopped pecans


– melt chocolate in water and cool

– beat butter and sugar, then add egg yolks

– stir in vanilla and chocolate

– mix the flour, baking soda and salt together

– add dry ingredients and buttermilk to the sugar mixture

– set aside

– whisk egg whites until stiff peaks form and fold into the batter

– pour into three 9 inch layer pans lined on the bottom with waxed paper

– bake at 350 degree oven for 30 minutes

– cool for 15 min on wire racks

– for the frosting, combine the evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan on medium heat

– remove from the heat and stir in the coconut and pecans

– when cool spread between the cake layers and around the cake to serve


meal to the field #1

 the first meal to the field is always a little ‘hairy’…  not sure when to cook things, when to pack them up…  when to cry because I’m overwhelmed…

the first meal plan was:

  • Hot Corned Beef Sandwiches
  • Tammy’s Buns
  • Garlic Roasted Potatoes
  • Fresh Corn Casserole
  • Macaroni Salad
  • Saskatoon Berry Crumble Cake

the other wrinkle thrown into my plans was a 2 hour wait in a doctor’s office to get my knee looked at… during this time I left my children (child labourers) to tend to the cooking and packing…  

I had made this Saskatoon Berry Crumble Cake earlier on in the morning… I made it in a square baking pan and realized as it was flowing over the sides and making a mess of the oven that a 9×13 is a better idea…  I like to learn by mistake – every time – only way I learn anything

Saskatoon Berry Crumble Cake


For the Cake:

– 2 cups all purpose flour

– 1 1/2 tsp baking powder

– 1 tsp baking soda

– 1/2 tsp kosher salt

– 1/2 tsp ground cinnamon

– 1 cup white sugar

– zest of 1 large lemon

– 1/2 cup unsalted butter, at room temperature

– 2 large eggs, at room temperature

– 1 tsp vanilla extract

– 1 cup plain Greek yogurt

– 2 cup blueberries (fresh or frozen)

For the Streusel Topping:

– 1/2 cup all purpose flour

– 1/2 cup brown sugar

– 1/2 tsp ground cinnamon

– 1/2 cup (1 stick) cold unsalted butter, cubed


– preheat oven to 350 degrees and grease an 9×13 pan

– whisk together flour, baking powder, baking soda, salt and cinnamon

– cream the sugar, lemon zest and butter

– add eggs and beat until smooth

– add vanilla and Greek yogurt and mix until combined

– add dry ingredients and mix until just combined

– fold in blueberries with a spatula

– for the streusel topping, combine ingredients and work it until the mixture resembles oatmeal

– pour the cake in the pan and top with the streusel

– bake until golden and toothpick inserted into the centre comes out clean

(approx. 40 min)

this Macaroni Salad is delish…  I remember being in Oahu and my farmer went out to pick up a cheap supper so we didn’t break the bank on a meal out with our kid’s whom neither of us enjoy a meal out with anyways…  so we were left watching ‘River Monsters’ and he came back with ribs, rice and macaroni salad…  this is when I discovered that Hawaiians loved macaroni salad as much as people that like to eat at Kentucky Fried Chicken…

Macaroni Salad


– 4 cups dry elbow macaroni

– 3 roasted red peppers, chopped

– 1/2 cup (200 mL can) black olives, chopped

– 1/2 cup dill pickles, chopped

– 6 green onions, sliced (1/2 cup)

– 1/2 cup radishes, sliced

– 1/2 cup mayonnaise

– 1 tbsp red wine vinegar

– 3 tsp sugar

– 1/2 tsp kosher salt

– freshly ground black pepper

– 1/4 cup milk

– small splash of pickle juice


– cook macaroni in lightly salted water, drain and set aside

– to roast the red peppers, put whole peppers on a sheet pan in the oven at 500 degrees for 30 minutes

– cover with tin foil and let sit for 30 minutes

– cut the top off and remove charred skin and seeds

– mix mayo, vinegar, sugar, salt and pepper

– add enough milk to make it pourable

– splash in the pickle juice for extra flavour

– mix macaroni and dressing

– stir in olives, roasted red peppers, pickles, green onions and radishes

– chill for at least 2 hours before serving

the potatoes are curtesy of my garden… and the boys made them for me while I was at the knee appointment…  they even blanched them first, then paper towel dried them off and then coated them in the olive oil and spices and then lade them out on the pan individually… I informed them later that it was awesome they did that but didn’t need to go to that much work!

Garlic Roasted Potatoes


– 5 pounds red potatoes (sliced into wedges and enough for 2 sheet pans)

– 1/2 cup olive oil

– 2 tsp kosher salt

– 1 tsp ground pepper

– 2 tbsp minced garlic (around 6 cloves)

– 2 tbsp minced fresh parsley (or 1tbsp dried parsley)


– boil salted water and put half of the wedges in for 3 minutes or until water is back to a boil to blanch them

– remove with a strainer and put immediately into a ice water or cold water bath (I put mine into the sink filled with cold water)

– repeat with the other half of potatoes

– dry potatoes wedges on a tea towel

– toss the potatoes with the olive oil, salt, pepper and garlic

– transfer onto a sheet pan with parchment paper lining it

– roast in oven at 400 degrees for 30 minutes until brown and crisp

– flip once while roasting

– remove from oven and add parsley

we also went to the garden for some corn on the cob and made it into Garden Corn Casserole…  it is one of my favourite ways to take corn to the field…

Garden Corn Casserole


– 12 ears of corn (still in the husk – 10 cups after cut off)

– 1 1/3 cups heavy cream (half & half works)

– 1/2 cup unsalted butter, melted

– 2 tsp kosher salt

– ground pepper


– remove corn from husks

– in a large deep bowl, slice off the kernels of corn

– with the dull side of the knife, press and scrape out the creamy milk of the rest of the cob

– add butter, heavy cream, salt and pepper

– put into a 9×13 baking dish

– bake at 350 degree oven for 30-45 minutes

 lastly…  the Hot Corned Beef Sandwiches… I bought the corned beef at Prairie Meats in Saskatoon, SK…  and it was excellent…  this is my oldest boy’s hand in the picture… my other boy is taking the picture with his phone… they learn from their mom pretty quickly that everyone likes to see every move you make documented on Instagram…   they had to make and wrap in tin foil all 20 sandwiches…  for boy’s that spent most of August playing Clash of Clans this is quite the undertaking… but they pulled it off!

Hot Corned Beef Sandwiches


– Tammy’s Buns (see following recipe)

– Corned Beef (I bought seasoned at Prairie Meats)

– 1 pound Provolone cheese

– 1/2 cup mayonnaise

– 6 tbsp grated onion

– 1 tbsp poppy seeds

– 2 tbsp spicy mustard

– 1/4 tsp worcestershire sauce


– cook corned beef at 325 degree oven with beef broth and apple cider vinegar in the pan for 3 hours

– slice the corned beef thinly

– slice buns

– mix mayo and other ingredients

– spread the dressing on both the top and bottom of bun

– place meat and cheese slices in

– wrap each sandwich in foil and either put in fridge to heat up later or bake right away

– 350 degree oven for 10-15 minutes

Tammy's Buns


– 3 cups warm water

– 1/2 cup sugar

– 6 tbsp (90 mL) crisco oil

– 1 tsp salt

– 2 tbsp Fermipan instant rise yeast

– 2 eggs, room temperature, beaten

– 8 3/4 cups all purpose flour


– in a Bosch dough mixer (or any mixer with a dough hook) add all ingredients except for flour and mix

– add half of the flour, mix and then the other half and mix

– beat for 7 minutes

– let rise in a warm place, covered with a tea towel and punch down 3 times every 15 minutes

– form buns and allow them to rise for 45 minutes covered

– bake at 350 for 17 minutes