In Canada we observe a national day of Remembrance on November 11. On that day we recognize the men and women who have served, and continue to serve our country during times of war, conflict and peace. Particularly the First and Second World Wars, the Korean War, and all the conflicts that the members of our Canadian Armed Forces have participated in.
My Poppy fought in the Korean War and was stationed in Busan. When my Sis lived in South Korea she lived in Seoul and Busan. I was lucky enough to visit her there and meet the students that she was teaching. They did wonderful presentations for me, introducing me to their country, customs, and culture. Every single one of those children clasped my hands with gratitude, thanking me and Canada for our help. They all held Canadians and our armed forces at such a high level of respect. I felt extremely proud to know that my Poppy and his fellow soldiers sacrificed so much to bring freedom and democracy to so many.
I didn’t get to meet my Great Uncle Doug but I know that he signed up to serve our country as soon as he was legally able (or possibly before shhhh) and that he died on Juno Beach in Normandy, France soon after. Almost 400 Canadian soldiers gave up their lives that day, June 6, 1944 and by the time the campaign was over Canada had lost more than 5000 brave soldiers. Operation Overlord was a turning point for the allied troops allowing the troops to push into Paris and on to Germany with the collapse of Hitler’s regime soon after.
To be honest as a teenager and young adult, I vehemently disavowed the military. No, not the military, just the whole idea of war in general. I remember my boyfriend’s Dad, now my father-in-law‘s face, a retired Major from the Royal Canadian Air Force when I said, “oh I don’t believe in war, pass the potatoes, please.“ Ugh looking back, just SO blasé! Now, as we sit on the brink of possible World War III, I realize what a privilege it was to be able to think that way.
I am so lucky, no, strike that, it wasn’t luck. It was sacrifice. It was the sacrifices of my Father-In-Law, my Poppy, my Great Uncle Doug, and all the other men and women that sacrificed so much so that people like me could live this last half a century without any of the major wars of the past. We are the only generation… Ever, that hasn’t faced a major war. In my childhood, the Cold War ended. In my teenage years we got dragged into Operation Desert Storm and in my 20s we supported our neighbours after they were attacked on 9/11 but NOTHING like the Great Wars of the past. I think my kids think the world wars were at the same time as the crusades. Sigh, humans have such short memory spans. I wish we were more like crows and generationally remembered what our ancestors went through and kept their loyalties and remembered their enemies.
It feels like Europe, the Middle East and the world in general is on the precipice of a boiling point both in climate/nature AND politically. This Remembrance Day I will not only wear my poppy with pride, but with deep gratitude.
Lest we forget.
To honour Remembrance Day, I read a book… Shocker! Lol This was a five star read for me and I will remember this story for a long time.
The Secret Keeper by Genevieve Graham 🇨🇦 A book featuring twins or multiples When we meet twins sisters Dash (Margaret) and Dot (Dorothy) they are 4 year olds and they meet their best friend, Gus a little boy just 2 years older than them. Dash and Dot have nothing in common except that they both live in Oshawa, Ontario, they both love each other, their family, and Gus and their Dad taught them both, Morse code. Dash is a thrill seeker who loves mechanics and wants to be a pilot while Dot loves puzzles, languages and reading. Each chapter goes back-and-forth between telling Dot’s story and Dash’s. After tragedy strikes the Wilson family, Dash joins the Wrens to do her part to support the boys overseas. Dot, being the timid one feels abandoned but decides to join just a month later. Dot finds her footing quickly and while Dash is stationed in Toronto, doing mechanics with her friend Ginny, Dot goes to Quebec to train in communications. It was fascinating to watch Dot learn how to listen for codes and how her mind began deciphering those codes. After training Dot and her friend Alice get transferred to HMCS Coverdale in New Brunswick. I was interested in their NDAs and the fact that they could not talk about the work they did for 40 years! This fact reminded me of Dash and Gus‘s conversation during a chance meeting one night in Toronto, which made me think that Dot and Gus would meet up again, sooner than they might expect. Dash is not having the same experiences.though. Dash raced headfirst into joining the Wrens, but her specialty puts her in direct competition with men, and after an awful experience, Dash loses her job and ends up back home in Oshawa for the holidays, which leads her to Elsie MacGill (who I learned about in space camp at the aviation Museum in Winnipeg back in the early 90s and thought she was just amazing!) I always love reading Canadian books that have Canadian locations and I laughed when Dash called Fort William, Ontario, a northern climate lol which I mean it is north of Toronto, but I bet the Wren she met from Flint Flon would find that funny. My husband‘s father was in the Air Force and they love airplanes, this book mentioned so many different aircrafts and I spent a ton of time Googling and learning while I read. Both of the sisters really enjoyed their positions with the Wrens and they are both so different that we actually get two stories about the Canadian war efforts in one. While Dot loves communications and listening to the radios, she begins to unravel codes on her own, and her unique ability gets her transferred again, this time to an Intelligence station near Whitby, Ontario. Both of the sisters career paths are on a straight trajectory, to the top. Not only is Dash, building the Hurricanes, she also becomes the pilot that tests them. The sisters are skilled and hard workers, so it is no time at all before they both find themselves fully joining the war, Dash flying in England for the Air Transport Auxiliary and Dot breaking codes at Camp X. When tragedy strikes Oshawa, the sisters cannot find a middle ground. Thankfully, Gus shows up for Dot AND Dash when they needed him the most. As the war continues, the sisters keep working hard, they fall in love, they risk their lives and they learn to forgive. This book is a thrilling tale of WWII that we don’t often read about. It is also a beautiful book about family, loyalty and love. I loved this book and I couldn’t put it down! I loved the characters, the stories, the ending, and I loved how these were stories of our Canadian heroes.
I find chicken to be a go-to ingredient that works for a quick, easy weekday dinner that everyone enjoys. But it can also be a fancy Sunday night dinner to enjoy with loved ones. Chicken is very versatile. Chicken is also different in that it can be prepared so many ways, ground chicken, chicken thighs, chicken breast, and if you’re really stretching like I do lol, leftover turkey or rotisserie chicken is also a perfect ingredient for any type of autumn chicken dinner.
This Chicken Wellington with Dijon Cream Sauce is fancy. It’s fancy, but it’s not beef Wellington hard LOL. This dinner will surely impress the harshest of critics because it tastes delicious and it’s not a dinner that you’re going to have on the regular basis. While it does take a bit more work than a normal dinner dish, it is absolutely well worth it because this dinner, was absolutely delicious!
On the opposite side of a fancy chicken Wellington dinner, is this Cheddar & Havarti Chicken Pasta with Roasted Broccoli & Carrots dish. This was absolutely magnificent! The sweetness of the roasted vegetables mixed with the chewiness of the bowtie pasta and the creaminess of the yummy sauce, made this dish one of my favourites and the leftovers were even better.
Ninja is a big fan of chicken marsala. I was looking for something that had the feel of chicken marsala but was a little different, and Skillet Chicken and Mushroom Wine Sauce totally hit the mark. This dinner is easy enough to be a weeknight dish, but fancy enough to be a dinner for important guests. This is the epitome of a winner-winner chicken dinner.
It’s cold out. Since we have moved from Winnipeg, I’ve turned into a marshmallow lol, but it really is freaking cold and rainy out lately! While you could definitely use rotisserie chicken in this recipe, we took advantage of the leftover turkey from Thanksgiving and added it to this absolutely wonderful and cosy Creamy Turkey and Wild Rice Soup. We absolutely loved the texture of the wild rice and the flavour of this delicious soup.
Can you ever go wrong with stir fry? No. The answer is no lol. You can never go wrong with stir fry! This incredibly easy dinner was easy to prepare and everybody. enjoyed. their delicious Chicken Stir Fry, It was super easy to make AND to eat.
I love sheet pan dinners. I’ve always enjoyed prep and look at it as time to decompress after a long day. This Sheet Pan Chicken and Vegetables dinner is the perfect example of that! This recipe takes a while to prep, but once it’s in the oven, all you do is sit back and wait for this delicious dinner to be served.
Chicken Wellington with Dijon Cream Sauce
4
servings15
minutes45
minutesIngredients
4 chicken breasts
1 package puff pastry sheets, thawed
2 cups spinach
1 cup cremini mushrooms, finely chopped
3 tablespoons Dijon mustard, divided
1 cup heavy cream
1 cup chicken broth
2 tablespoons thyme, chopped
salt and pepper, to taste
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Season and sear chicken 2–3 minutes per side; cool slightly.
Sauté mushrooms until moisture evaporates; add spinach and wilt. Cool mixture.
Mix 1 tablespoon Dijon into mushroom filling.
Spread the rest of the Dijon on the chicken breasts, top with mushroom mixture.
Wrap each chicken breast in puff pastry and seal edges.
Bake 20–25 minutes until golden and chicken reaches 165°F.
Simmer broth and remaining Dijon; add cream and cook until thickened. Stir in herbs.
Rest Wellingtons 5 minutes before slicing. Serve with sauce.
Cheddar & Havarti Chicken Pasta with Roasted Broccoli & Carrots
4
servings10
minutes40
minutesIngredients
2 tablespoons olive oil
3-4 chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
2 cups carrots, sliced into thin sticks or coins
12 oz bowtie pasta
4 cups chicken broth
1 cup heavy cream
1 cup cheddar cheese, shredded
1 cup Havarti cheese, shredded
1 teaspoon Italian seasoning
3 cloves garlic, minced
salt & pepper, to taste
Garnish: parsley, chopped
Directions
Preheat your oven to 425°F. Toss the broccoli and carrots with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the vegetables evenly on a baking sheet in a single layer, ensuring they aren’t overcrowded. Roast for 15–20 minutes, until tender and slightly golden.
Bring chicken broth to a boil in a large pot. Add pasta and cook until al dente, about 10–12 minutes. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook for 6–7 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
Reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, then gradually whisk in shredded cheese until smooth. Adjust consistency with reserved pasta water if needed.
Add cooked pasta, roasted vegetables, and chicken into the skillet. Toss until everything is coated in the creamy sauce. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and additional cheese.
Skillet Chicken and Mushroom Wine Sauce
4
servings15
minutes25
minutesIngredients
3 chicken breasts, cut in half horizontally into cutlets
½ cup flour
½ teaspoon salt
1 teaspoon pepper
½ teaspoon garlic powder
12 oz mushrooms, sliced thick
4 tablespoons butter, divided
1 tablespoons olive oil
2 garlic cloves, minced
2 shallots, sliced thin
½ cup dry white wine
1 ½ cups chicken broth
½ cup heavy cream
2 large springs of thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch, dissolved in 2 tablespoons water
Garnish: Parsley
Directions
Pat the chicken dry with paper towels. Place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
Add 2 tablespoons butter and 1 tablespoon oil to a large skillet over medium heat. Dredge chicken in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
Add remaining 2 tablespoons butter then add the mushrooms and cook, until they are dark on one side. Stir and turn the mushrooms, cooking until they are all browned.
Add the shallots to the pan and cook until softened. Add the garlic and sauté for 30 seconds. Pour the wine in and scrape the bottom to deglaze. Add the thyme, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch slurry. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season with salt and pepper to taste. Garnish with parsley.
Creamy Turkey and Wild Rice Soup
4-6
servings15
minutes65
minutesIngredients
1 ½ tablespoon olive oil
1 onion, diced
2 celery stalks, diced
2 carrots, thinly sliced
2 cloves garlic, minced
½ tablespoon thyme, chopped
2 sprigs rosemary
salt and pepper, to taste
1 teaspoon cayenne pepper
5 cups chicken stock
½ cup wild rice mix
1 ½ cups turkey, shredded
2 tablespoons cornstarch
¼ cup heavy cream
1/2 tablespoon lemon juice
Directions
Heat olive oil in a large Dutch oven over medium-high until shimmering. Add onion, celery, and carrots; sauté about 5 minutes until slightly softened.
Stir in garlic, thyme, and rosemary; cook 30-60 seconds until fragrant. Season with salt, pepper, and cayenne.
Pour in the stock, reserving a splash for the slurry; scrape up any browned bits.
Add wild rice and shredded turkey. Bring to a gentle boil, then reduce to medium-low and simmer 50-60 minutes, stirring occasionally, until the rice is tender-chewy.
Whisk the reserved stock with cornstarch; stir it in with the cream. Simmer 3-5 minutes until lightly thickened. Take off heat and stir in lemon juice. Taste and adjust salt, pepper, and lemon.
Chicken Stir Fry
4
servings15
minutes15
minutesIngredients
3 chicken breasts, cut into bite-sized pieces
1/2 zucchini, sliced
2 tablespoons oil, divided
1 tablespoons butter
1 cup broccoli, cut into florets
1 carrot, julienned
8 oz mushrooms, sliced
1/2 red pepper, diced
4 garlic cloves, minced
1 teaspoon ginger, minced
1/2 onion, diced
- Stir Fry Sauce
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon cornstarch
Garnish: sesame seeds and green onions, chopped
Directions
Combine all of the ingredients for the sauce in a bowl. Set aside.
In a wok on med/high heat, heat 1 tablespoon oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
Add the remaining oil and the butter to the wok with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
Add the cashews then pour the sauce into the pan and bring to a boil. Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seeds.
Sheet Pan Chicken and Vegetables
4
servings20
minutes40
minutesIngredients
1/4 cup olive oil
1 tablespoon Italian seasoning
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
3 potatoes, diced
2 carrots, chopped
3-4 chicken breasts, cut into 1″ pieces
1 cup broccoli, cut into florets
1 red bell pepper, diced
1/2 red onion, diced
Garnish: parsley, chopped
Directions
Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Whisk the oil and all of the seasonings in a large mixing bowl.
Place the potatoes and carrots in the bowl and stir to coat them evenly in the seasoned oil. Spread them on the prepared baking sheet and bake them for 15 minutes.Place the chicken, broccoli, peppers, and onion in the bowl. Stir to coat them in the remaining oil.
After the potatoes and carrots have cooked for 15 minutes, add the chicken and the rest of the vegetables. Stir everything on the sheet pan into an even layer.
Place the sheet pan back in the oven and cook the chicken and veggies for 20 to 25 minutes, or until the chicken is cooked through and the veggies are tender. Stir halfway through the cooking time so everything cooks evenly. Garnish with parsley.
Thank you to Grandma’s House DIY and The Cottage Market for featuring my October: What I Read & Autumn Soups post at their To Grandma’s House We Go and Morning Cup of Joe Link Party last week.
This week I wasn’t feeling great. I rested while SBean joined the grade 10 jazz band as they opened for the South Okanagan Big Band. Ninja, Dad and P worked on the deck, the Sparkles season is winding down and the family took in the Christmas craft show over the weekend!
