I'm off to Sin City!

That's right bunnies!!! Myself, my handsome man Nick and my beautiful ladywife and best friend Eddie Vee are off like bats outta hell! Tomorrow this time, we will be in the air, enroute to the motherland! This is my 2nd VLV, Eddie's 4th( I think?) and Nick's 1st. You probably wont see Nick and I out at many VLV events, as we have lots of other Vegas-y things planned- shows, dinners, etc. But! You will see us Thursday afternoon, Saturday afternoon at the carshow, and Saturday night trying out our newly-learned dance moves. Needless to say that last part will require some cocktails to be properly executed...We are quite rusty! If you see us out and about, please say hello! We are from a small town, and when I'm in a big group of people, I get a tad....shocked! I zone out! I wont notice you, so come right on up and say hello! I'll give you a great big Canadian bearhug!!! I'm the most excited for Thursday and Friday...why? Well, we rented a red 1959 Cadillac convertible for 5 hours on Thursday!!!!! It has always been my dream to drive in the desert in an old convertible, with a silk scarf around my hair - old Hollywood, you know! I'm thrilled this is going to be a reality in a few short days!!!! Oh, and we have one seat free in the car if any of you'd like to jump in with us! Friday we are meeting up with our friends from L.A, the stunning and hilarious Mz Berlin and her beau. We are going to have a fancy dinner, and catch Absinthe- the Vaudevillian style circus show at Ceasars! I'm also extremely excited about our swanky hotel! We scored a really great deal at the new 5 star luxery resort, The Cosmopolitan! Balcony, kitchen, japanese style soaking jacuzzi tub! We are living it up this year! All in all, every fiber of my being is buzzing with excitement, I can barely contain myself as I type this here at work. Vegas baby, Mama's coming!!!!!!!! XOXOXO Lenora

The life of a crazy bird lady

Far from the topic of cooking for vintage-collecting....is my love for birds. I thought I'd share the various birds in my life at the moment. We live downtown...but luckily have a few large trees in our backyard- our back deck will soon be shaded by many beautiful leaves from large creeky old trees. With Spring finally arriving, the warmer breezes have brought Nick and I song birds. Chickadees and finches, as well as bluejays and woodpeckers- for them I have set out many bird feeders, baths and treats. Chickadees have nested 2 feet from my kitchen window, and soon I will be able to be the loving protector of a clutch of darling baby birds. Here is poppa-chickadee having some early-morning breakfast. It is still quite chilly in the mornings, and our tree has hardly started to bud. This little guy is very friendly, and has now started eating seeds directly from my hand. I feel very blessed to have such a lovely bond with a wild animal in my own home, especially living downtown. It was hard to take photos of him, I was standing a less than a foot away, trying to be very still. Here is the finch couple, feeding as well.

Also, as you may know, I am the mother to three wonderful feather-babies of my own.

Kira and Agua I adopted 4 years ago from a bad home, from a woman who didn't understand the needs of birds. Kira (the light blue bird) has many skin and feather problems, which I treat lovingly and with patience. As you can see, she is currently partially baldv-that is from the special oil that needs to be rubbed on her face for a dry skin condition. They will grow back soon. She is very vivacious and lively, and very affectionate. Most of the time I spend at home, she is perched upon my shoulder. Agua is a calm and loving fellow, who gives the most wonderful kisses. Not pictured, is my special-needs budgie Audrey-Tweetburn, who cannot chirp or fly. She is nervous, but has warmed up to a few cuddles and kisses over the years.

Here is Agua and Kira perched in the kitchen window, while we all watch the wild birds in the feeders. Kira is falling asleep, hench the grouchy look.

My little family.. Nick watching Agua and Kira lovingly.

With that, I leave you.

Many apologies, dear readers for being so very quiet on my blogs. We are 11 days away from our Vegas vacation, and I recently obtained quite the promotion at work, so I have been very busy training and settling in.

I deeply hope everyone is enjoying each and every day as Spring has started to come around.

XO

Lenora

Cooking with Lenora turns Eat-A Von Teese

Hello bunnies!!!

I have decided to dedicate a space away from my personal blog for my cooking entries.

http://eatavonteese.blogspot.com/

Feel free to follow!
Please be patient while I make it pretty! Fancy banner coming soon!

xox
Lenora

Cooking with Lenora! Comfort-food!

Hello bunnies and welcome once again to my kitchen!

Todays segment of Cooking with Lenora is slightly less snazzy than normal. It is terribly snowy and cold outside, and Nick and I wanted something warm and comforting for supper.

Warm and comforting spells CHILI AND CORNBREAD!

For those of you who make chilli, you know it is just a hodgepodge of whatever is in your pantry. I will still provide you with a basic recipe, but know that I usually deviate from it, with many substitutes and improvisations.

Let us begin!

Todays frock- pinstriped 1930s reproduction dress by the amazing lady at Hissy Fit on Etsy. (http://www.etsy.com/shop/hissyfitoly )

Todays menu- Lenora’s Extra Meaty Three -Bean 911 Chilli , with gluten-free cheesy jalapeno cornbread.

Todays apron- vintage black and blue ruffle ,with “Tea for Two” and a teapot embroidered on it.

Todays Cooking Companion Cocktail- Lime Fizz (white rum, fresh lime juice, seltzer, a dash of grenadine and of course, extra cherries!!)


I didn’t take many photos today, but really, I’m making chilli, not a fancy soufflé , so over-documenting the steps is pointless.

On to the recipes!

Lenora Le Noire’s Extra Meaty Three -Bean 911 Chilli

(keep in mind all ingredients are approximate )
1 large package of extra-lean ground beef
2 sirloin steaks, chopped into bite-size cubes.
2 fresh jalapenos
2 white onions
1 large green pepper
6-10 cloves of garlic , minced (We really like garlic…use less if you don’t)
2 tbsp. olive oil
2-4 tbsp. low sodium chilli powder
2-4 tbsp red pepper flakes (depending how spicy you like it! I use 4)
Salt and pepper to taste
1 can each or 1 cup dried of each- red kidney beans, black beans, chickpeas. ( I used canned this time around)
1 large can chopped tomatoes
2-3 small cans tomato paste
Fresh chopped mushrooms, or 2 cans mushroom pieces ( Chilli is one of the few dishes where I prefer canned mushrooms)
A few dashes of your favourite hot sauce.


In an extra large pot, heat your olive oil on medium heat.

Add steak and ground beef, red pepper flakes, and onion. (I marinated the steak cubes for a few hours in olive oil, red wine , chopped onion and garlic to make it extra tender, and drained the marinade before adding the steak to the pot).

Stir frequently until meat is nice and brown. If you find there is too much fat, feel free to drain some.
Add chilli powder and stir.
Add jalapeno, green pepper, and garlic. Cook until veggies are tender, stirring often.

Add canned tomatoes and tomato paste. Stir well and let simmer for 5-10 minutes.

Taste test- if you want more spice, now is the time to add it. I usually add a few dashes of hot sauce at the point, with salt and pepper.

Drain your mushrooms and beans and add them to the pot ( if using canned beans, be sure to rinse them well before adding them to the chilli)

Simmer for another few minutes, et voila! Chili is finished!!

This makes a ridiculous amount of chilli, by the way! We freeze several portions for quick lunches or dinners when I’m feeling too lazy to cook. I love having chilli on hand to make delicious nachos!

Lenora’s Cheesy Gluten-Free Jalapeno Cornbread
¾ cup cornmeal
1 ¼ cup milk
1 cup all purpose gluten-free flour mix
1/3rd cup sugar
1 tbsp baking powder
½ tsp salt
1 egg
¼ cup vegetable oil
1 cup grated cheddar cheese
1 fresh jalapeno, thinly sliced
Green onions, chopped

Preheat oven to 400 degrees (200 C)

Combine milk and cornmeal, and let stand while you prepare the rest of the ingredients.

Combine dry ingredients, mix well.

In separate bowl, combine egg, vegetable oil, and chopped green onions.
Combine wet ingredients with milk and cornmeal mixture.
Add to dry ingredients and mix well.
Add ¾ cup cheddar cheese to batter.

Pour mixture into a well-greased pyrex dish or square cake pan. ( I used a square pyrex dish)
Arrange thinly sliced jalapenos on top of the batter, and top with the remaining cheese.

Bake for 15-20 mins

Serve your delicious comfort food, and enjoy!


Simple as that, bunnies!

Cheers!

XOX Lenora

Cooking with Lenora! As always, gluten-free and sassy!

Hello bunnies and welcome to another addition of Cooking with Lenora!


Firstly, I thought I’d mention all of my cooking is gluten-free! After many months of jumping through medical hoops, I’ve recently found out I’ve been suffering from celiac disease. Luckily, I possess decent cooking and baking skills, so converting my cooking repertoire hasn’t been much of a chore. Hopefully some celiac sufferers will find my blog and be inspired to try some new recipes!


Secondly, I’d like to say thank you to all of my wonderful followers. Your kind words and support mean so much to me! Thank you, also, for being patient with me as I get everything off the ground. I’m still working out kinks in eventually filming my food blogs. For now, written blogs will have to do!


On with the cooking!


Today’s menu

Main dish- Tangy and spicy lemon, garlic &red pepper chicken breasts, stuffed with mushrooms and just a pinch of fresh parmesan.

Side dish- Quinoa and sweet pear salad with a maple balsamic vinaigrette. The salad also features unsalted toasted cashews, baby spinach, chickpeas, cherry tomatoes and cucumber .


Today’s helper- My handsome man, Nick. He chopped up the garlic- a task I dislike!

Nick says " I poison your food, yesss" In a russian accent

Today’s apron- Vintage blue cotton number with cherries!

Todays cooking- companion cocktail- Sparkly Screwdriver (Orange juice, vodka, soda water) with cherries, of course! Nick's beverage is a Dark n Stormy- ginger beer with dark spiced rum.



Lets get started!!!



Stuffed lemon, garlic &red pepper chicken breasts


You will need:


2 boneless, skinless chicken breasts.
4 tbsp olive oil
The juice of 1 lemon
3 garlic cloves , minced.
2 tsp red pepper flakes
1 handful sliced mushrooms
Fresh parmesan to taste
Fresh cracked black pepper and salt to taste
Medium sized pyrex dish
Tinfoil



Preheat oven to 400 C



Combine olive oil, lemon juice, garlic, red pepper flakes , salt and pepper in pyrex dish. Mix well.


Slice into chicken breasts, as if you were cutting a submarine sandwich, but don’t cut all the way through. As you can see I did this pretty sloppily… I was hungry and in a rush. Don’t judge!

Stuff in some mushrooms, and a sprinkle of parmesan if you’d like , and “close” the chicken back up.



Place chicken into pyrex dish with olive oil and spices. Spoon some of the mixture over the top of the chicken. If you’d like it with a little extra spice, sprinkle some more red pepper flakes ontop of the chicken.



Cover pyrex dish with tinfoil and bake for 45 minutes.



I removed the chicken at 40 minutes, sprinkled with a little extra cheese, and broiled for the last 5 minutes to make the cheese a bit crispy.


Quinoa and sweet pear salad with maple balsamic dressing.

You will need:

1 cup quinoa (I use Bulk Barn's dried organic quinoa)
½ cup chilled chickpeas
1 large sweet pear- peeled, cored and chopped
1 handful cherry tomatoes.
½ cucumber, chopped
2 handfuls baby spinach
¼ cup of unsalted roasted cashews (or any other nuts. Pecans or pine nuts are also great!)
For the dressing:
3 tbsp. olive oil
3 tbsp. gluten-free organic balsamic vinegar
2 tbsp. pure maple syrup (don’t use that crappy fake overly sugary Aunt Jemima stuff, it is too thick and will ruin your salad. I use President’s Choice pure maple syrup, it is light perfect for this. If you can’t find pure maple syrup- go without!)


Cook your quinoa! I used 1 cup quinoa added to 2 ½ cups of boiled water ,simmered for 20 minutes, stirring often, until all of the water has absorbed. Remove from heat, cover and let sit while you chop your veggies.

Once everything is chopped, add to large salad bowl.
Dump your quinoa into a strainer and run under cold water for a few minutes. Shake it about to make sure all the water is out.
Add the quinoa to your chopped veggies.


In small bowl mix your olive oil, maple syrup and balsamic vinegar.


Add dressing to salad, and toss well.

Plate chicken and salad, serve and enjoy!!





Before I bid you all adieu and bonne-appetite, I want to give a quick shout-out to my lovely, talented and kind friend Lisa over at Weezi Clothing!


check her site here http://www.weezi.com/


For those of you looking for cute retro aprons , beautiful retro dresses, or some enviro-friendly upcycled kitschy pieces like bags- check out Weezi at http://www.etsy.com/shop/Weezi Tell em Lenora sent ya!

Until next time!!!



XOXO Lenora XOXOX

the kind words of friends, and older installements of Cooking with Lenora!

Hello bunnies!

Just a quick post to say THANK YOU THANK YOU THANK YOU! To Miss Lisa over at Weezi Clothing for posting a wonderful write-up on my Cooking with Lenora entries.

Check it out here- http://theweezistore.blogspot.com/

Also, be sure to check out her Etsy shop for your very own retro apron!!


Also, while you wait for more segments of Cooking with Lenora, here are a couple of past pseudo-"episodes" that I posted on my Tumblr.


http://lenoralenoire.tumblr.com/post/2817941478

and
http://lenoralenoire.tumblr.com/post/2731958840


Until next time, bunnies

XOXO
Lenora

Cooking with Lenora!!!

Hello bunnies and welcome to my kitchen!

I've been posting Cooking with Lenora segments on my Tumblr, but thought I'd go more in-depth today!

Today's instalment is extra special- with 100% more vintage lingerie!

Whatever shall we make today?

Today's dish is a sweet potato/mushroom/spinach/red onion curry pizza on a homemade gluten-free flax and garlic flat bread.

Today's outfit is a frilly pink vintage 1950s chiffon nightgown with matching robe. Today's apron is the same 50s pink chiffon number you've already seen ,but it matched my outfit too perfectly not to wear it again.

Today's cooking-companion cocktail is extra classy Jack n Ginger on the rocks, with cherries, served in a teacup-nothing says class like hard booze in a teacup. Vintage-sleaze naked lady cocktail pick for the cherries, of course.
Lets get started!!

sassy fatgirl in the kitchen-party time!


The flatbread-

I used Bulk-Barn’s gluten-free pizza dough flourmix , added ground flax, oregano, and lots of minced garlic.
One more photo of myself being domestic for good measure...

details-

2 ½ cups of flour mix
4 tbsp of ground flax
2 tsps each minched garlic, oregano and any other spices you’d like
Salt and pepper to taste.
4 eggs, beaten
1 ½ cups milk.

Combine dry ingredients. Add wet ingredients. Mix.

Get some dough on your face, and take a stupid picture. Very important.

Add to greased baking sheet. ( I covered my pan in tinfoil this time around, as this was the first time making this recipe, I didn’t want to ruin my new pans incase of failure )

Bake for 15 minutes while you prepare the topping for the pizza.

The sauce-

One small can tomato paste
2 tbsp. curry paste ( I used Patak’s extra spicy blend- you can use any curry blend you wish)
A few sprinkles of garlic powder , stir it up, et voila.


Once the flatbread is baked, smear on the sauce.

Toppings-
I used fresh baby spinach, chopped red onions, thinly sliced sweet potato, white mushrooms and a little sprinkle of grated parmesan( Not the powdery crap, the good stuff!)
I pealed and sliced the sweet potato and microwaved them for a minute or two between some paper towel, as well as the mushrooms before I added them to the pizza.





Assemble your delicious pizza masterpiece





Bake for an additional 15 minutes.

Drink your cocktail (or 2nd...or 3rd) while you're waiting.


Remove pizza from oven ( If you are tipsy by this stage ,please remember your oven mits...)

Slice and enjoy!!!

Stay tuned for more, folks. Hopefully Cooking with Lenora will be coming to YouTube soon!

Happy eating,

xo

Lenora