Marie Cookpad

   I've been really thinking lately about reducing the amount of refined sugars and fat that we consume.  I heard on the television the other day that people who eat a diet which contains a lot of highly processed foods don't live as long as other people.  Food for thought there.   I don't think this knowledge is going to make much of an impact on most people so long as the food industry continues to offer highly processed food at a lower price than good and wholesome foods.  The facts are staring you right in the face when you go into the shops.  It doesn't take a genius.   If I had a house full of children, was living on a limited income, and I had the choice between a plastic bag holding a handful of green beans or a paper sack holding half a dozen large sausage rolls for about half the price . . .  the choice is easy.   It would take several bags of the green beans to feed your children and keep them filled or you could buy a couple bags of the sausage rolls and kee

  One thing I always have in my refrigerator is a tin of refrigerated Croissant Roll Dough. Over here the leading brand is Easy Roll and I know in North America it is Pillsbury.  A bit of a cheat, but when you have a tin of those in the fridge a fresh and delicious bread to serve on the side with your meals is never far away!    They are very convenient and easy to use, taste great, and you can do so much with them!   I just love trying out new ways to use them.  This is my latest experiment.    Caesar Croissant Rolls.  Delicious and quick and easy!   The tin makes six rolls here in the UK, and I know it is more in North America.  Is it 8?  I can't remember.  It's been about 19 years since I have lived there!   I think the ones we have over here are a little bit more like real croissants, but no worries, they will be delicious no matter which ones you use!    You only need a few ingredients, the main one being Caesar Salad Dressing.  I used Pizza Kitchen Caesar Salad Dressing b

     The protein of choice in our home is more often than not chicken breasts.  Here in the UK, they are relatively in-expensive when compared to the red meats, and I find they provide a beautiful blank canvas for just about any other favour you want to put with them.    Because there are only two of us to feed I usually buy free-range organic chicken when I can, and corn fed RSCA approved if I can find it.  I want to support a more humane method of chicken production as much as I am able to.   It breaks my heart whenever I think of any animal, destined for our plate or not  . . .  being mistreated or treated in any inhumane way and I strongly believe that one day we will all be held accountable for how we treated these precious gifts we have been given.   Meat was given to man for eating . . .  but I believe it is a gift which comes with a responsibility.   This recipe today is a fabulous way of cooking boneless, skinless chicken breasts.  I am not sure how it works, but the chicken e

   This recipe I am sharing today is a very simple one and yet in its simplicity it is completely delicious. The simple things in life truly are the best!   It comes from my Big Blue Binder, which is a recipe binder that I have been saving recipes in for most of my life. It has travelled all the way across Canada and back again, and then across the Atlantic Ocean and the length and breadth of this country also.   It is filled to overflowing with faded newspaper and magazine clippings, handwritten pages and notes copied and gifted to me by friends and family through the years. It is truly a treasure trove and a source of not only tastiness, but a history of my culinary journey from childhood on up to where I stand now as a 60 something elderly woman.   I can't tell you what the source of this recipe is.  It is hand-written on a page of foolscap paper along with another custard recipe for a simple Cup Custard . . .   Get Well Custard  . . . how could you NOT fall in love with somethi