The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Friday, October 23, 2015

Beef Carbonnade in Beer and Mushroom Sauce

Yesterday I decided to make something different from our usual dinner fare. I found a recipe for Creamy Beef Carbonnade and decided to try it. As usual I made several changes, the main one being that I added a Creamy Mushroom Sauce. Hubs and I loved my version and it will definitely be added to my Monthly Rotations. The amounts below made enough for 4 to 6 servings.

1 1/2 lb (750 g) sirloin tip cut into bite size pieces
Salt and pepper, to taste. I used Fleur de Sel , about 3/4 tsp.
3 tbsp (45 mL) or more butter
1/3 cup (80 mL or 45 grams) pancetta, finely diced
8 shallots, peeled and halved OR 2 green onions plus 1 tsp dried shallots
3 tbsp (45 mL) maple syrup
1 tbsp (15 mL) cider vinegar
1 12-oz (341-mL) dark Belgium beer
1 cup (250 mL) beef stock
2 cloves garlic, minced
2 bay leaves
4 leaves sage
½ tsp. marjoram or if fresh – 3 stalks
1 tsp (5 mL) Worcestershire sauce 
2 cups Bow Tie pasta uncooked 

Fleur de Sel and Dried Shallots (because I can't get fresh)
Mushroom Sauce:
4 Crimini mushrooms, 6 mini-bella mushrooms, 8 white mushrooms, washed and cut into quarters (cut the mini-bella in halves)
¼ cup flour
¼ cup butter or margarine
1/2 cup (125 mL) 35% cream


In a sauté pan, brown half the beef cubes in the butter over medium-high heat. Set aside in a bowl and repeat with the rest of the meat. Add salt and pepper. Set aside in the bowl. 

In the same pot, brown the pancetta, green onions and shallots for a few minutes over medium heat, adding butter if necessary.

Deglaze with maple syrup and vinegar. Add the beer, stock, garlic, bay leaves, sage and Worcestershire sauce.
Return the beef cubes to the pot and bring to heat. Add mixture to slow cooker or casserole dish, depending on how you plan to cook it.

Oven Method:
Preheat oven to 325°F (160°C). Roast in the oven for 2 hours or more, until the meat is tender. Using a slotted spoon, remove the beef cubes and set them aside in a bowl.
Slow Cooker Method:
Cook in slow cooker on LOW for 4 hours. Using a slotted spoon, remove the beef cubes and set them aside in a bowl.
Make the mushroom sauce:
Saute the chunked mushrooms in hot butter or margarine until slightly tender but not cooked completely. Add more marjoram (1/4 tsp), salt and pepper. 

Make a roux with butter or margarine and equal amount of flour. Slowly add about 3 cups of the cooking juices and stir until they thicken slightly. Add the cream and reduce to the desired consistency. Add the mushrooms. If the sauce is too runny you can use Veloutine to thicken it. Veloutine comes in dark or white, depending on what kind of sauce you are making. 

Turn off the heat, add the beef cubes to the sauce and bring to heat. Cook the pasta in boiling salted water for 8-10 minutes then drain.
Serve the Carbonnade with Bow Tie pasta and roasted root vegetables (carrots, parsnips and butternut squash)

Original Recipe at

Wednesday, September 30, 2015

Easy-Peasy Lemon Chicken

Many of you know how much I love chicken. I'm constantly amazed at how many different ways there are to cook this versatile meat.

Tonight I wanted to use up some frozen chicken thighs so I grabbed a recipe I saved to Evernote months ago, tweaked it a bit and made this yummy dish. 

Here's what you need:

6 chicken boneless thighs or 4 boneless breasts
1 lemon sliced into rounds
3 sprigs of fresh rosemary
1 tsp of fresh marjoram, chopped
2 garlic cloves, thinly sliced
2 TBSP Extra Virgin Olive Oil
1/2 tsp Fleur de Sel or Kosher Salt
1/4 tsp pepper (or more to taste)

Slice lemons, chop garlic
What to do:

Lightly oil the bottom of a small casserole dish. Place lemon slices on bottom of dish, then 2 sprigs of Rosemary. Add 1 of the sliced garlic cloves. 

Rinse the chicken then place on top of the lemon and Rosemary. If using boneless thighs fold them over so they are not thin. 

Place 1 sprig of Rosemary on top of the chicken, add the majoram and the rest of the garlic then sprinkle the salt and pepper over top. Drizzle the olive oil over all the chicken pieces. 

Cover and bake in pre-heated 350' oven for approximately 30-40 minutes, depending on whether you used thighs or breasts. 
Lay lemon slices, rosemary and 1//2 the garlic in the casserole dish

Chicken thighs, folded, go on top

Add more Rosemary and the rest of the garlic

Time for olive oil, marjoram, pepper and salt. I used Fleur de Sel but you can use Kosher Salt if you wish

Ready for the oven

Serve with a salad and Carrots for a yummy easy-to-make supper!

Monday, September 28, 2015

Gathering and Drying Herbs for the Winter

 One of the things I love is growing my own herbs to use when I'm cooking.

Since frost is being called for soon in our area, I went to my herb garden yesterday and cut the herbs I want to dry.

Since I am on Periscope I did a live broadcast of gathering my herbs and then bundling and hanging them. You can find me there as @LorineMS or OliveTreeGenealogy if you want to follow me for more live broadcasts.

The two short videos are now online on my OliveTreeGenealogy YouTube Channel if you want to take a peek.

Gathering my herbs before the frost!

Hanging the herbs I just gathered

So far I've finished my Sage, Rosemary, Marjoram and Oregano. Still to go - Thyme, Parsley and Chives! I didn't grow as many herbs this year but I'm happy with my harvest.

Friday, June 5, 2015

Spaghetti Squash Burrito Bowls

Spaghetti Squash Burrito Bowls
Holy cow, talk about delicious! I adapted these from an online recipe and my 8 and 10 year old grandsons loved them. So did my husband. So did I! We smothered them with sour cream on the side and dug in.

I'm afraid I don't have any photos of the process but it's super easy. Here's what you need:

1 spaghetti squash for every two people. I cooked 2 so my recipe below is for 2 squash. 
1 cup of salsa (mild, medium or hot - your choice)
1 red pepper, diced
1 green pepper, diced
1 onion, rough chopped
1 tomato, diced
1 19-oz. can black beans, drained
1 cup frozen Peaches and Cream Corn
1 Tbsp. of Extra Virgin Olive Oil + a bit more
1 tsp. feta cheese, crumbled
1 tsp. of Greek Feta & Oregano Salad Dressing
1-2 cups of cheddar cheese, grated
1 tsp. Cumin
1-2 tsp. Cilantro (or 1 tsp. fresh)
1/2 tsp. Kosher Salt
1/2 tsp. Table Salt
 pepper to taste

Here's what you do:

1. Wash the squash then pierce all over with a sharp knife. Microwave for about 5 minutes until the squash is easily sliced, then slice each in half lengthwise. You can see how I prepped the squash on my Savory Butternut Squash Soup recipe.

2. Scoop out the seeds and the stringy loose inside of the squash and place them, cut side up, on a foil lined baking tray. 

Filled and ready for the oven
3. Use a basting brush to brush the exposed squash edible flesh with about 1/4 cup Extra Virgin Olive Oil. Sprinkle with 1/2 tsp Kosher salt evenly distributed on all 4 halves. Now turn the squash over and place in a 375' oven to roast for about 45 minutes. Check the squash after 30 minutes to see if it is cooked. You need to be able to insert a knife into the flesh easily.

4. Remove from oven and let cool slightly, then carefully scoop out the long spaghetti-like strands with a fork. Set aside in a bowl for now.

8 year old grandson digs in
 While the squash was cooking you can make your filling.

1. Prepare your sweet peppers, onion, and tomato then saute in about 1 Tbsp Extra Virgin Olive Oil for a few minutes. You want to soften the onion and peppers slightly. 

2. Turn off heat and add the spices (table salt, cumin, cilantro, pepper). Stir well.

3. Add feta cheese and salad dressing and stir, then add the corn and black beans. Stir well then add the salsa and stir again. Bring back to heat and then remove from stove top.

10 year old slathers on the sour cream
 4. Now you can layer your fillings in the squash halves. You'll only have room for 3 layers of Corn-Black Bean mix, Squash, Corn-Black Bean mix. You will have squash left over as there just isn't room for it all. We fed our leftover to our pigs. If you don't have pigs you can create another supper with it such as my Healthy Kid Friendly Spaghetti Squash with Vegetable-Meat Meatballs over Spaghetti Noodles

5. When you have finished layering the squash halves, sprinkle 1- 2 cups of grated cheddar cheese on top. Try to distribute the cheese as evenly as possible.

6. Return to a 350' oven for about 5 minutes or until cheese is melted. You can broil the squash instead if you want to. I just set mine to bake for 5-7 minutes and created that yummy goodness you see above. 

7. Serve with sour cream on the side and enjoy!

Adapted from Making Thyme for Health

Monday, February 2, 2015

Chicken & Vegetable Meatloaf

Chicken & Vegetable Meatloaf
Who doesn't like meatloaf? It's such a wonderful comfort food on a cold day. 

My meatloaf pictured on the left is chock full of goodies - carrots, celery, garlic, onions and more.

It's a great way to fool kids into eating vegetables because you can puree the ingredients in a blender if you prefer rather than leave them chunky as I have.

Here's what you need:

* 2 packages of ground chicken (substitute ground beef if you like it better) total weight 900 grams (2 lbs)
* 1 stalk of celery finely diced
* 2 medium carrots, finely diced
* 1 clove garlic thinly sliced
* 1/2 to 1 onion finely diced. I used the white part of leeks (to equal about 1/4 of a cup) rather than onion as I had some in the fridge that needed to be used
* 1 heaping tsp. of Italian seasoning 
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1/2 Tbsp. Extra Virgin Olive Oil
* 1 beaten egg
* 1 tsp. ground flax seed (optional)
* 1/4 - 1/2 cup fine bread crumbs. You can use Italian seasoned bread crumbs if you want but don't use Panko as it is too coarse for this recipe
* 1/4 - 1/2 cup ketchup. Use spicy ketchup if you like a little more zip to your meatloaf

Here's what you do:

Saute the carrots, celery, onion and garlic in the Olive Oil for about 5 minutes or until the vegetables are slightly softened. Let that cool while you mix all the other ingredients in a small bowl. If you don't like chunky, forget the saute part and simply blend the carrots, celery, onion and garlic in your blender until the consistency suits you. Then add it to the other ingredients.

You should adjust the ketchup and bread crumbs to suit the texture of your meatloaf. If it's too dry add more ketchup. Too wet? Add more bread crumbs.

The flax seed adds fibre and those important Omegas.

Mix well and pack into a medium size loaf pan. Put a thin layer of ketchup on top, cover with tin foil and bake in a 350' oven for 90 minutes. Uncover and bake another 5 to 10 minutes. You can add grated cheese to the top for those last 5 minutes if you wish. When cooked, drain the fat and place meatloaf on a nice platter to take to the table.

I like to serve my meatloaf with homemade Mac & Cheese and a green salad.

Tuesday, November 11, 2014

Moroccan Soup With Lentils, Chickpeas & Chicken

I had to work very hard to produce this yummy Moroccan soup. The original recipe had far too much cumin in it, which I did not know until I'd made a large batch and tasted it. 

So I began adding items (Carrots, Chicken & Rice) and adjusting spices to offset the heavy cumin flavour. Eventually I got it right and ended up with a yummy, albeit spicy, soup/stew. 

I'm afraid I have no photos of the process but on the left is the finished product. It made a huge pot which should freeze well and feed hubs and I for several meals.

Here's what I used:

2 chicken breasts cut into small stew-size chunks
3 medium carrots, cut into rounds
3 stalks of celery cut into small pieces
4 garlic cloves thinly sliced
1 Tbsp of Extra-Virgin Olive Oil
1 Onion, roughly chopped
1 can chickpeas, drained
1 can lentils, drained 
1 can tomatoes
1/2 lb of cauliflower flowers
6 cups of vegetable or chicken stock. I actually used turkey stock and it added a nice flavour
1 bay leaf
1 tsp. cumin
1 tsp. tumeric
1/2 - 1 tsp of cayenne pepper depending how spicy you like your food
1 tsp. cinammon
1/2 tsp of salt
1/2 cup of uncooked rice

Optional: Omit the chicken and use vegetable broth for a vegetarian meal 

Here's what I did:

Saute the chicken pieces in hot oil until nicely browned on both sides. Remove from pan and put pieces in a large pot on the stove. Saute the onion, celery, garlic slices and carrot in the hot oil (add a bit more if needed) until the onion is soft and translucent. Toss all of this into the soup pot with the chicken.

Now add all the other ingredients except the rice. Bring to boil, reduce heat andsimmer for about 1 hour. Meantime cook the rice in a pot of water. 

When the soup is ready (the vegetables must be soft) put 1/2 cup of rice in each soup bowl and 2 cups of the soup. Serve with Naan or fresh rolls. 

Makes a very filling, nutritious and yummy soup for a cold winter evening.

Wednesday, October 15, 2014

Pumpkin Gnocchi With Sage Sauce

Pumpkin Gnocchi With Sage Sauce
Sample Photo of Pumpkin Gnocchi
It takes about 5 minutes to make gnocchi and they freeze beautifully. Just put them on parchment paper on a baking tray and pop in your freezer for about half an hour. Then put them into ziplock baggies for future meals. 

When you are busy and need a quick but yummy meal, pull them out of the freezer and drop (still frozen) into boiling water. When they rise to the top they are ready to eat.


* 1 cup pumpkin puree (not pumpkin pie filling)
* 1/4 tsp Nutmeg
* 1 tsp salt
* 1/2 cup parmesan cheese grated
* 1 beaten egg. Some cooks just use the yolk.
* about 1 cup of flour. You might need a bit more, or a bit less. Go by the feel of the dough as you mix it. 


In large bowl, stir together pumpkin purée, Parmesan cheese, salt and nutmeg. Using a wooden spoon, stir in 3/4 cup of the flour. Stir in enough of the remaining flour a bit at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers. 

Next lay out a pastry sheet if you have one. It makes cleanup easier. I swear that next time I make gnocchi I am wearing disposable medical gloves! My hands get covered in sticky dough and there is always something I forgot to get out of the drawer which I need half way through...

Dump the mixture out on your pastry sheet. Make an indentation in the middle and mound the sides up around it. 

Put your beaten egg in and start mixing the dough with your hands. Just scoop up the edges and incorporate into the egg. Add more flour as needed until you have a nice dough that is pliable but not sticky. 

Cut the dough into 4 roughly equal pieces.

One at a time you are going to roll the dough out with your hands into a sausage shape until is about 12 inches long and 3/4 inch around. 

With a pastry cutter or sharp knife, cut the sausage into equal pieces about 1" long.

Make a nice indentation in each gnocchi with your finger. This will hold the sauce when you cook them.
Pumpkin Gnocchi With Sage Sauce

When you're done rolling and cutting each piece of dough, put the gnocchi pieces on to a piece of parchment on a baking tray and pop in the freezer for about 30 minutes. Then freeze them in dinner size quantities. Just add a salad or green vegetable and you've got a fast, yummy and economical supper! 

To cook, just drop in boiling water. When the gnocchi pop to the surface they are ready. Serve with a sage sauce.  

Ingredients for Sage Sauce:
1/3 cup  butter 1/4 cup  pine nuts 12  fresh sage leaves  

In large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes. Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.