Home is the heart of life …. Home is where we feel at ease, where we belong, where we can create surroundings that reflect our tastes and pleasures …. Making a home is a form of creativity open to everyone.
– Terence Conran
It’s time to pull out the Christmas decorations. This year I want to simplify and only put up things that are special and have meaning. The tub that holds all of our decorations is stuffed to the brim. The lights are twisted and knotted and there are even broken ornaments. Why did I keep them?
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I have decided to start by setting aside time to clean, sort and organize the decorations.
By starting here, perhaps I will get the bug and clean the entire house. Clutter robs us of so many things like peace, harmony, focus and motivation. When we clear it and only have the things that we love, need and use, I think that we will be astounded at how good we feel.
When the weather begins to get colder and our bodies are trying to adapt, warm food seems to comfort us. Within our families there are often foods that remind us of home and emotional warmth. We are asking our readers to share the stories and recipes of such food. 

We will make a draw in early December from all of the entries for several prizes.
Send your information to TEAM Resources, c/o The Western Producer, Box 2500, Saskatoon, Sask. S7K 2C4 or e-mail to team@producer.com. The deadline for entries will be Dec. 5. We will give away several Atco Blue Flame Kitchen cookbooks. Company’s Coming has supplied us with several of its new craft series books.

Here are some of my favourite comfort foods. I hope you enjoy them.
Banana mango ginger smoothie
Smoothies are a great way to get a dose of fruit, fibre and good fat. This shake is loaded with antioxidants and full of flavour. Adding a little canola oil gives me omega 3 fats and vitamin E as well as a smoother taste. Use fresh or frozen fruit. It is a refreshing breakfast in the busy holiday season.
1 medium banana
1/2 cup pineapple 125 mL
1/2 cup mango 125 mL
1/2 cup green tea, cooled 125 mL
1 tablespoon honey 15 mL
4 ice cubes
2 tablespoon canola oil 30 mL
1/2 teaspoon crystallized ginger 2 mL
Put all ingredients in a blender, and blend until combined. Serve immediately. Yield: two cups (500 mL).
Source: From Janet Evans, Olympic gold medalist, at Canolainfo.org.
Sweet and sour apricot chicken
When you come home to the aroma of this dish cooking, all your stresses fade away. Serve with a green salad.
3 tablespoons soy sauce 50 mL
1 tablespoon brown sugar 15 mL
1 cup apricot jam 250 mL
3 tablespoons vinegar 50 mL
1/4 teaspoon paprika 1 mL
11/2 cups uncooked rice 375 mL
1/4 cup butter or margarine 60 mL
1/2 cup chopped onions 125 mL
1 stalk celery, finely chopped
1 can sliced mushrooms, drained
2 cups water 500 mL
6 chicken breasts
Combine first five ingredients in a large bowl.
Combine rice and butter in a skillet. Sauté over medium heat to slightly brown the rice. (If your crock pot is removable, you can also brown the rice in the oven.) Remove from heat and add onions, celery, mushrooms and water. Place rice mixture in the bottom of the slow cooker. Arrange chicken over the rice. Pour the prepared apricot sauce over the chicken. Cover and cook on low for seven to nine hours or high for four to five hours.
Note: The dish can also be prepared in the oven. Bake at 350 F (180 C) for 11/2 to two hours. Serves six.
Pumpkin spice angel food cake
This is a dessert standby at our home because it is easy and delicious.
1 cup canned pumpkin 250 mL
1 teaspoon vanilla extract 5 mL
1/2 teaspoon ground cinnamon 2 mL
1/2 teaspoon ground nutmeg 2 mL
1/4 teaspoon ground cloves 1 mL
1/8 teaspoon ground ginger 0.5 mL
1 package angel food cake mix
whipped cream or topping
In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10 inch (25 cm) tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 350 F (180 C) for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about one hour. 
Run a knife around side and centre tube of pan. Remove cake to a serving plate. Garnish each slice with one tablespoon (15 mL) whipped topping; sprinkle with cinnamon if desired. Yield: 14 servings.
Cranberry coffee cake
1 cup all-purpose flour 250 mL
1/2 cup sugar, 125 mL
plus 1/3 cup for berries 75 mL
2 teaspoons baking powder 10 mL
1/2 teaspoon salt 2 mL
1 egg, lightly beaten
1/2 cup fat-free milk 125 mL
1 tablespoon orange juice 15 mL
1 tablespoon canola oil 15 mL
1/4 teaspoon almond extract 1 mL
2 cups fresh or frozen 500 mL
cranberries, chopped
Topping:
1/4 cup all-purpose flour 60 mL
3 tablespoons sugar 45 mL
2 tablespoons cold butter 25 mL
In a large bowl, combine the flour, 1/2 cup (125 mL) sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Spoon into an eight inch (20 cm) square baking dish coated with cooking spray. Combine cranberries and remaining 1/3 sugar and spoon over the batter.
For topping, combine flour and 3 tbsp. of sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 350 F (180 C) for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers. Yield: nine servings.

Source: Light and Tasty Magazine.
Maple pecan fudge
1/2 cup butter 125 mL
1/2 cup sugar 125 mL
1/2 cup packed brown sugar 125 mL
1/2 cup whipping cream 125 mL
1/8 teaspoon salt 0.5 mL
1 teaspoon vanilla 5 mL
2 cups icing sugar 500 mL
1 cup pecan halves, chopped 250 mL
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for five minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in icing sugar until smooth. Fold in pecans. 
Spread into a buttered eight inch (20 cm) square dish. Cool to room temperature. Cut into squares. Store in an airtight container in the refrigerator.
Source: Taste of Home Holiday Cookbook.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising TeamResources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
