Moon Rising

Wow! Canadian Author, Ann Edall-Robson has written Moon Rising; and what a great book this has turned out to be.

Through photographs, verse, insightful musings, anecdotes, and short stories, Moon Rising takes a luxuriant ramble over a broad range of human emotions, evoking lightning bolts of empathy and recognition.

Gorgeous photographs are perfectly paired with deftly crafted text to create a visceral experience of the sights, sounds, and feelings of the human experience and rural life in particular.

With richly sensory detail, humour, passion, and keen poetic insight, the photographs, verse, and prose of Moon Rising offer a delicious smorgasbord of emotional highs and lows.

moon rising, photographs, verse, insightful musings, anecdotes, and short stories,
Moon Rising by Ann Edall-Robson


Chicken Alfredo Roll-Ups

A different twist on Chicken Alfredo that is also perfect for using up leftovers.

Chicken Alfredo Roll-Ups

2 – 3 medium-sized chicken breasts – Season to taste and bake until done. Cool. Shred with a fork. You will need about 2 ½ cups.

4 sheets of pasta (6” x 8”) – we like to use Olivieri™ Lasagna Sheets
9 regular lasagna noodles – Use the kind that need to be cooked and follow manufacturer’s directions.

3 cups shredded cheese – your choice – we use a mix of Mozzarella and Cheddar – Reserve ½ cup to spread on top of pasta.

2 cups fresh spinach leaves (optional)

2 ½ cups Alfredo sauce – your own recipe or a commercial brand. We have used Olivieri™ Alfredo Sauce.

Preheat oven to 350°F.

Oil an 8” x 8” baking pan (sides and bottom). Spread ½ cup of Alfredo sauce on the bottom.

Divide chicken, spinach and cheese into equal parts – one dish of each for each piece of pasta that will be used.

Spread each piece of pasta with 2 – 3 tablespoons of Alfredo sauce. Be sure to take the sauce right to the edges of the pasta. Next layer is the shredded chicken – spread evenly all over the pasta. Lay a layer of spinach leaves next, and the last layer is the shredded cheese. Roll up the pasta from the short side, creating a pinwheel look, and place in the baking pan. Leave a small space between each Roll-up. Repeat until finished.

Spoon the remaining Alfredo sauce over and between the rolled up pasta. Bake for 20 minutes. Remove from the oven and spread reserved cheese over the Roll-ups. Return to the oven and bake for another 15 to 20 minutes. The cheese will have melted has browned.

Serve with a salad and garlic bread.

– Excess shredded chicken can be frozen for use in other dishes.
– Shredded ham can be used in place of chicken or turkey.
– Use pulled pork or beef in place of poultry or ham and replace the Alfredo sauce with a Marinara Sauce.

Stock from Ham Hocks

There is nothing like home-made stock. The knowledge that when it is done, it will be a perfect base for soups and stews; adding just a little bit more flavor to anything you choose to include it in.

soup, stew, stock, ham, hock
Ham Hocks

Stock from ham hocks is easily made.

Using a large pot, fill it with 10 cups of water (or so). Place the ham hocks in the water with some chopped onion, celery and carrots. Add 3-4 bay leaf, some fresh basil, salt & pepper to taste, along with any other items or spices you might see fit to include. Cover and bring to a slow boil on med/high heat. Reduce heat to medium and continue boiling for about an hour. Turn the heat down and simmer for 4-5 hours.

Remove the ham hocks and let them cool before removing the meat from them. Chop or shred the meat and set aside. The bits of ham can be added to storage vessels prior to freezing or canning. It can also be frozen on its own for future use in soups or omelets.

Strain the stock. Remove the bay leaves from the vegetable mixture. You have a few choices as to what to do with the vegetables that have been cooked in the stock: 1. Puree and add back to the stock; 2. Freeze as they are and add to a stew at a later date; and,3. Discard.

Once the stock is completely cooled, some suggested options for storing are: 1. Freeze in freezer proof bags or containers in the freezer; 2. Preserve in jars using a pressure canner or hot water bath; and, 3. In a sealed container in the fridge – only if it is going to be used in the next few days.

Our Comfy World

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