My 3rd segment for Family Central show on Telus Optik Local TV is up!  This time I make a fun and healthy "anytime" treat.  

We call them Yogi-pops in my house and it is a staple in the warmer months. I'll even have an occasional mold sitting in the freezer throughout the colder months, since I often freeze surplus berries, or I will buy frozen fruit from the grocery store.




As I mention (twice!) in the episode "your kids are gonna love it!" and my daughter replied after watching the segment, "Yes Mom, we love it."



Below you will find recipes for different flavors.  For layered yogurt popsicles, simple fill the mold partially with your flavor of choice, pop them in the freezer for about an hour, so that they are partially set.  Pull them out, fill with another flavor, place the stick into the mold and back into the freezer for 4 hours or overnight.

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I'm pushing my catch up week to next week!  (No, I'm not procrastinating but, yes I can agree that it does defeat the point of catch up week!)  

But I have to!  My 2nd segment for Family Central show on Telus Optik Local TV is up!


My kids and I sat down to watch it and two remarks came out of their mouths.

First:  I mention in the segment "...my kids have no idea that there is no cheese in this...".  My daughter screams out "Mooooom!  I heard that! So you are lying to us?" To which I answered "No, you just never asked!  It's a milk sauce."

Second: "Where is the cat? She's the star of the show!"  In the first episode, the camera cut to my white and black cat and my kids laughed hysterically and re-watched that part over and over. They weren't even interested in seeing the rest of that episode, it was all about the cat. I asked them what they thought of me and if I did well.  "You're OK Mom, but Pixie is awesome!"  I tell you, if it wasn't for Mother's Day, I'd get no love in this house!

I was pretty giddy being able to observe this year's Hokanson Chef in Residence, Lynn Crawford, in action at NAIT's kitchen. Having spent years watching Restaurant Makeover and Pitchin' In (a show which I just looooove!), I am, needless to say, a big fan.  What I love about Chef Crawford is her passionate and humble character.  And, she makes me laugh and laugh with her zany humor in every episode of Pitchin' In.  


Observing her speak to NAIT students was inspiring as she spoke about being the best chef they can be and always making sure every plate has the best product and that they put their hard work and passion into it in order to make a memorable dish every time.  As the students were preparing for the next day's luncheon, Chef Crawford asked them if they had 3-5 good recipes for preparing rainbow trout.  She asked the students who their favorite chefs were and why?  What was their top 5 restaurants in Edmonton, Toronto, San Francisco or other cities?.  It is one thing to have techniques down but travelling, learning about different foods and gathering knowledge from others, alongside passion and drive, will make you be the best you can be.

It may have been dreary outside but watching it from the revolving rooftop restaurant, La Ronde, made it a lot more tolerable.  It's Day 2 of catch up week and recapping about Tieless Tuesdays

Several of us bloggers (find recaps from the night from Linda, Teresa, Eva, and Cheryl) got together to sample the new menu, imbibe in 1/2 price wine bottles and listen to live Jazz music.

 
I am really behind in my posting so I want to catch up and I'm hoping to post everyday this week. (Here's trying!) I've been to many events the last several months and the High School Culinary Challenge hosted at the Shaw Conference Centre was one of them.


There are some people who know at a younger age what their passion in life is and are able to follow forward with it.  I'm always amazed by those folks, envious too, wishing it was as clear for me as it is for them.  Seeing shows like Masterchef Junior, where young children are using their sharp knife skills and implementing complicated kitchen techniques, is very inspiring.


Attending the High School Culinary Challenge brought that inspiring feeling to the surface.  The meal prepared was really well done and I wish I was able to have my chicken looking and tasting as beautiful as this one.  Looking out among the crowd feeling the energy and seeing proud parents, family, friends and teachers, beaming with pride visibly shown on their faces, cheering on their children and schools, makes this a great celebration.  There are no losers in this challenge because if you made it here, you are on the right path.  Keep on and follow your passion.  Congrats to all!

(Mulligatawny Soup, Stuffed Chicken Breasts, Apple Streudel, Awards Presentation)

"I don't think I can do it." I say to my hubby after reading an email aloud about doing a cooking segment for television.

"Sure you can!" he replies.

"But, I'm comfortable BEHIND the camera!  Not in front of it!"

I have done several speaking presentations during my schooling as well as my various jobs.  I was nervous but never really had too much of a problem but this was in front of a camera.  I rather talk to 100 people than in front of a camera that is pointing right at me, with several people hovered around it staring at me to make sure every word is good.  Especially having to repeat lines over and over again, while trying to sound natural, because they are shooting at different angles or because they just changed a lens.

I hummed.  I hahhed. And then I decided to take the leap.  I thought about what a fantastic experience it would be.  Also, never, EVER, in my entire life thus far, would I have thought I would do anything like this!  What the heck!

So, I said YES!

Telus Optik Local, for Edmonton region, has a new show called Family Central and they were looking for a mom who could offer foods that kids would like and that were healthier and nutritious.  Who knew that my 2-3 minutes of airtime would take several hours to tape.  I was exhausted after the first segment.  Kudos to those who work in front of the camera.  Holy moly!  Did I mention they taped my segment at my home! Talk about adding more stress! Clean up crew, STAT!

I'm not going to say it was easy because it was most definitely not.  I would not say I'm a natural at it, as I was tremendously nervous, and I heard my voice waver more than once. If you know me personally, you might hear it too but I am proud of myself for doing something that I had fear and anxiety over!  Plus, I learned a lot from it and in the upcoming episodes (will post when I get links), I definitely did better which makes me really, really happy.  It was a really great and FUN experience!  Thanks for the crew and Telus Optik for giving me the opportunity and cheering me on.

Here my segment for the show.  You can see others featured in the same episode by following this LINK.

Recipe after the jump!

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Easy-peasy. That's what this is.

But, and there is always a but, you gotta wait for it.  A couple of months but it's really, really worth it.

Grab a bunch of vanilla beans, make a slit lengthwise on the bean, and throw them in a bottle of vodka. That's the easy-peasy part I mentioned.  Then, put the bottle in a cool, dry place and forget about it.  That is the "but" part of this process... the waiting game.  Go check on it once in a while, give it a shake and put it back.  The longer you leave it, the more infused the vodka will get with vanilla and the richer the color will get.

When I get half way through the first bottle, I start another one and then I always have vanilla extract ready.

I think next time I will substitute the alcohol with rum or a whisky.

Tip:  Don't throw those vanilla beans out!  Scrape out the insides and use them to make a delicious dessert or Vanilla Bean Ice Cream as they still have a lot of flavour.

Or allow the beans to air dry and pop them into a container with white sugar.  Vanilla sugar is so heavenly scented and doing it yourself saves you plenty of pennies, since vanilla sugar can be somewhat costly at the grocery store.