Bitches in the Kitchen

Saucy Shrimp & Creamy Polenta

2011-02-11T19:00:00.003-07:00

Creamy Polenta

4 cups water
2 teaspoons salt
1 1/4 cups yellow cornmeal
1/2 cup grated Parmesan
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper

Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, and pepper, and stir until the butter and cheese melt.

Saucy Shrimp

1 tbsp olive oil
3 slices Canadian bacon, chopped finely
1 medium onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 can (14.5 ounces) diced tomatoes in juice
1 pound large (31 to 35) peeled and deveined frozen shrimp, thawed

Heat olive oil in a skillet. Add bacon, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes. To skillet, add tomatoes (with their juice) and bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes.

Serve shrimp & sauce on top of a puddle of hot polenta with fresh pepper & parmesan as garnish. Enjoy!

Corn Salsa

2011-01-31T11:36:00.003-07:00

2 cups corn (I used frozen that that I quickly defrosted under hot water)
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalepono, finely chopped (seeds removed unless you want some heat)
Handful chopped cilantro
Zest & juice of 1 lime
1 tbsp white wine vinegar
2-3 tbsp olive oil

Toss together and serve with tortilla chips. Really yummy when paired with black bean dip!

Wine Lover's Beef Stew

2011-01-09T18:48:00.003-07:00

This is easy and perfect for a cold winter day. I like to serve it with biscuits :)

1-1/2 pounds beef stew meat, cut into 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons all-purpose flour
2 tablespoons butter
1-1/2 teaspoons vegetable oil
1/2 onion, chopped
1/2 can (14 ounces)whole peeled tomatoes
1-1/2 cups water
1 cube beef bouillon
1 clove garlic, minced
1 tablespoon chopped parsley
1/8 teaspoon dried thyme
1/2 cup red wine
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, cubed
1 cup pearl onions

Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Saute the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.

Cover and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

Cream of Tomato Soup with Grilled Camembert and Blue Cheese Sandwiches

2010-12-12T20:12:00.002-07:00

I don't know what else to say besides MAKE THIS! Seriously so yummy and perfect for a chilly evening spent at home.

For the soup:

2 tbsp olive oil
1 medium onion, chopped
1-2 stalks celery, chopped
1/2 tsp dried basil
1/2 tsp dried thyme
1 garlic clove, minced
1/2 cup red wine
28oz can whole tomatoes, drained
2 tbsp tomato paste
1 tbsp sugar
1 tsp worcestershire sauce
1 tsp pepper
Pinch of salt
2 cups chicken stock
1/4 cup butter
1/4 cup flour
2 cups milk

Heat oil in a large dutch oven over medium heat then add onions, celery, basil, thyme, and garlic. When onions are tender add red wine to de-glaze the pan. Toss in tomatoes, tomato paste, sugar, worcestershire, salt and pepper then cover and simmer for about 15 minutes. Add chicken broth then bring to boil. Reduce heat and simmer for about 5-10 minutes stirring occasionally. Partially puree using a immersion blender (I like this soup to be a little more rustic in texture.) Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook gently for 2 minutes. Add milk and whisk until thick, smooth, and bubbling. Whisk into tomato puree. Add additional salt & pepper to taste.

For the sandwiches:

1 chewy (sourdough is perfect) baguette, sliced diagonally about 1/2" thick
Camembert
Blue cheese, crumbled
Butter

Butter one side of each piece of bread. Build mini sandwiches with 1 slice of bread, a slice of camembert, and a few crumbles of blue cheese. Toss into a non-stick frying pan and cook over med heat until brown and crispy, flipping once.

You can serve the sandwiches on the side or cut up as fancy soup croutons. So delish!

Croque Monsieur

2010-10-17T19:39:00.001-06:00

This is another Ina Garten recipe (because I LOVE her) and makes a lovely dinner or lunch when paired with a green salad. So yummy!

Ingredients

* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups hot milk
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Pinch nutmeg
* 12 ounces Gruyere, grated (5 cups)
* 1/2 cup freshly grated Parmesan
* 16 slices white sandwich bread, crusts removed
* Dijon mustard
* 8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Eggplant Gratin

2010-09-22T18:58:00.003-06:00

I have always avoided eggplant because, well, I sort of think it tastes like a big yucky sponge. Rob seems to really love it though so I thought I would try this variation of an Ina Garten recipe... because the cheese should make the eggplant edible right? Yes! This dish is so tasty... I served it with pasta tossed with marinara sauce. So yummy! This dish would also be really yummy with zuchinni in the place of eggplant.

Ingredients:

* Good olive oil, for frying
* 1.5 pounds eggplant, unpeeled, sliced 1/2-inch thick
* 3/4 cup ricotta cheese
* 2 large eggs
* 1/4 cup milk
* 1 cup freshly grated Parmesan
* Kosher salt
* Freshly ground black pepper
* 1 cup marinara sauce

Directions:

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, eggs, milk, 1/2 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In a 9 x 13" baking dish, place a layer of eggplant slices, then sprinkle with 1/4 cup Parmesan, salt and pepper and marinara sauce. Next, add a second layer of eggplant, more salt and pepper, the ricotta mixture, and finally the remaining Parmesan.

Bake for 35 to 45 minutes or until the custard sets and the top is browned. Serve warm.

Curried Rice Salad

2010-06-30T08:33:00.000-06:00

Salad Ingredients

1 1/3 cup minute rice (Cook as per instructions on box)
1 can (14 ounce) niblets corn (can also use frozen corn)
10 ounces frozen peas (I don't measure – just throw in enough to look good)
1 ½ cups celery - sliced fine (again, I don't measure – just throw in enough to look good)

Dressing: mix separately and stir into rice mixture

½ cup oil
½ cup sugar
1 Tbsp soy sauce
1 tsp celery salt
2/3 Tbsp vinegar
2 tsp curry powder
½ tsp salt

Brocoli Cheese Soup

2010-06-11T19:24:00.002-06:00

Ingredients

1 medium onion, chopped finely
1 small carrot, chopped finely
Splash of olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk, room temperature
1/2 pound chopped frozen or fresh broccoli
2 cups chicken stock
1/2 pound of cheddar cheese
, grated
Salt and pepper to taste

Preparation

1. Heat olive oil in soup pot on medium low heat.

2. Add onion, carrot, and salt. Saute until onions and carrots are soft.

3. In separate pot, melt butter on medium low heat.

4. Add flour to melted butter a bit at a time. Mix well to prevent lumps.

5. Cook flour and butter mixture for about 2 minutes. Remove from heat.

6. Slowly add milk to flour and butter, mixing thoroughly as you go to remove lumps.

7. When all the milk is added, return it to the heat, and gently warm it up.

8. When the milk, butter and flour mixture (white sauce) is hot, begin to add the cheese a bit at a time. Allow it to melt in before adding more.

9. When onions and carrots are done cooking, add chicken stock and broccoli. Turn up heat to medium-high.

10. Slowly add the cheese sauce to the soup, mixing thoroughly as you do so to avoid lumps. (If you can't tell, I don't likelumps!)

11. Add pepper, and more salt if necessary.

Apricot Orange Sorbet

2010-05-22T21:26:00.003-06:00

Bright flavours and so refreshing on a warm summer day! Fresh sorbets are best if consumed in the first day or two, so don't make this too far in advance.

1 cup dried apricots
3 cups water
1 cup sugar
2 cups fresh orange juice
2 tablespoons Cognac.

1. In a heavy saucepan, combine the apricots and 1 1/2 cups water. Simmer uncovered until the apricots are very soft and most of the water has evaporated, about 20 minutes. Watch carefully so they do not scorch.

2. Make a sugar syrup by boiling the sugar with 1 1/2 cups water for about eight minutes or until a candy thermometer registers 215 degrees. Mix the sugar syrup with the apricot puree.

3. Puree together apricots & sugar syrup in a blender or food processor.

4. Add orange juice and Cognac to the puree. Refrigerate until well-chilled.

5. Freeze in an ice cream maker according to manufacturer's directions or in a pan in the freezer. If freezing without a machine, stir the mixture as it hardens from time to time.

Yield: 1 quart.

No Hangover Tequila Chicken Tacos with Guacamole

2010-05-22T21:20:00.004-06:00

Adapted from Cuizoo

Serves 4

Marinade:
1.5 pounds of boneless, skinless chicken thighs
1/2 cup canola oil
1/4 cup liquid honey
1/4 cup tequila
1/4 cup orange juice
Juice and zest of two limes
4 cloves garlic, peeled and finely chopped
1 t sea salt
1/2 cup of cilantro, chopped
Freshly ground pepper

Guacamole:
3 avocados, peeled and pit removed
2 large clove garlic, peeled and finely chopped
1/2 t sea salt
Juice of one lime
1/4 cup chopped cilantro

Corn tortillas or soft taco shells
Salsa (freshly made takes it to another level)
Sour Cream
Freshly shredded cheddar cheese
Chopped green onions

1. Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish. Place chicken thighs in marinade and turn to coat. Marinate for at least an hour, more if you have time.

2. Mash together guacamole ingredients and set aside. (Before mashing, I like to reserve one avocado and cut that into chunks. I then add the chunks to the mashed guacamole for better texture. Your choice.)

3. Grill chicken thighs over indirect heat for about 15-20 minutes until done. Remove, let rest, and slice into strips.

4. Serve chicken and guacamole with soft taco shells, salsa, sour cream, shredded cheese and green onions.

Salmon Burgers

2010-05-04T19:12:00.002-06:00

This is a recipe I adapted from watching some BBQ chef on the Food Network during the summer. So yummy dressed up on a fresh kaiser or ciabatta bun with a spicy tartar-style sauce* and fresh dill!

- 1 kg (2.2 lbs) boneless, skinless salmon fillet (about half a fish)
- 1 1/2 cups fine breadcrumbs
- 4 shallots, finely chopped
- 1/2 lb bacon, cooked to crispy & crumbled
- 3/4 c fresh parsley, finely chopped
- 3 Tbsp maple syrup (or more, if you like!)
- Zest of 2 lemons

Cut salmon into 1" cubes. In 2 or 3 batches, pulse in food processor until coarsely chopped and transfer to a bowl. Mix salmon with remaining ingredients, and form into 8-10 patties, 3/4-1" thick. Grill over medium heat, 5-6 mins per side. Alternatively, freeze between sheets of waxed paper and cook straight from frozen.

* Spicy tartar-style sauce: Mayo, green relish (dill or sweet) and a splash of chili paste (like sambal oelek). Adjust ingredients to taste.

Orecchiette with Pancetta and Peas.

2010-03-27T21:01:00.001-06:00

From Rachel Ray...

Ingredients

* Salt and pepper
* 1 pound orecchiette pasta
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1/3 pound pancetta or speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4 inch pieces
* 1 large onion, chopped
* 3 to 4 cloves garlic, finely chopped
* 1/2 cup dry white wine or chicken stock
* 2 cups frozen peas
* 3 tablespoons fresh thyme, finely chopped
* Grated peel of 1 lemon
* A handful of grated Pecorino Romano cheese
* 2 cups cow’s or sheep’s-milk ricotta cheese

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the onion and cook until softened, 6 to 7 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.

Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the Pecorino Romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.

Key Lime Pie

2010-03-15T11:03:00.003-06:00

In honour of Pi Day (March 14... 3-14, hah), I made this key lime pie for my husband last night. It's creamy and tangy and sweet all at the same time, so tasty!

(from Joy of Baking)

1 1.4 c graham cracker crumbs
2 Tbsp sugar
6 Tbsp butter, melted

3 large egg yolks
1 can (14oz/300mL) sweetened condensed milk
1/2 cup key lime juice (juice of about 1 lb key limes)
2 tsp lime zest

1 cup whipping cream
2 Tbsp sugar

Preheat oven to 350.

Mix together graham cracker crumbs, sugar & butter. Press into a greased 9" pie or tart pan and place in the fridge to chill.

In the bowl of an electric mixer (if using a stand mixer, use the whisk attachment), whip egg yolks until pale and fluffy, about 3 minutes. Gradually add the condensed milk and beat until light and fluffy, another 4-5 minutes. Scrape down the bowl, and beat in lime juice and zest.

Pour filling into prepared crust, and bake for 10 minutes, or until filling is set. Cool on a wire rack. Pie may be covered and refrigerated at this point up to two days.

Just before serving, beat whipping cream to soft peaks. Add sugar & beat until stiff peaks form. Pipe or spoon whipped cream onto pie and serve!

Chicken and Veggie Pockets

2010-03-14T14:22:00.003-06:00

This recipe is from a baby/toddler cookbook so it's not a 'big' meal but great to make ahead, freeze and pull out for quick/easy lunches.

Chicken & Veggie Pockets

1 TBSP Olive Oil
1 Leek, white and pale green parts only, thinly sliced, about 2/3C
2/3c fresh or frozen corn
1 1/4c finally chopped cooked chicken breast
1/2c shredded white cheddar cheese
Salt & pepper
2 sheets frozen puff pastry, thawed
All purpose flour for dusting
1 large egg, lightly beaten

- In frying pan over medium heat, warm the olive oil. Add the leek and saute until soften, 5-8m. Add the corn and saute until tender, 2-3m longer. Remove from the heat and let the mixture cool, then stir in teh chicken and cheese. Season with salt and pepper to taste

- Unfold 1 sheet of the thawed puff pastry on a lightly floured work surface. Using a rolling pin, roll out to the thickness of about 1/8". using a 3" round cookie cutter (I used one of my drinking glasses that has a wide mouth), cut out 8 rounds and arrange on baking sheet. Repeat with the second puff pastry.

- Place 1-2 TBSP of the chicken mixture on one half of each round. Brush the edges of the round with the beaten egg and fold the dough over the filling to make a crescent shaped pocket. Press on the edges to help them adhere, then crimp the edges with a fork to seal. Pierce the pockets in severa places with the fork. Brush the tops lightly with a little more of the beaten egg. Refrigerate for about 20m

- Preheat the oven to 400 F. Transfer the pockets directly from the refrigerator to the oven and bake until puffed and golden, 16-18m. Let cool slightly then serve.

Store it - Wrap the cooled chicken pockets in aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month. thaw in refrigerator and re-heat in oven.

Recipe from - The Baby & Toddler Cookbook section 12-18m

Guinness Cottage Pie

2010-02-21T18:48:00.003-07:00

(Adapted from Gordon Ramsay's Great British Pub Food)

2 tbsp olive oil
2 lb. lean ground beef
Salt & pepper
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp dried thyme
2 plum tomatoes, chopped
1 small can tomato paste
1 large carrot, diced
1 1/2 c Guinness (1 bottle)
5 tbsp Worcestershire sauce
1-1/4 cup chicken stock
3/4 c frozen corn niblets
3/4 c frozen peas
Sprinkle of sugar
2 1/2 lb potatoes, peeled & roughly chopped (* See note)
1/4 c butter
2 tbsp finely grated cheddar, plus extra for grating
1 large egg yolk

In a large skillet, heat 1 tbsp oil over medium heat and brown the ground beef. Season with salt & pepper. When cooked, remove to a bowl & set aside. Drain if it's especially fatty.

Return skillet to heat, add remaining 1 tbsp of oil. Cook onions, garlic & thyme until onions are soft, about 8-10 minutes. Add carrots, tomatoes, tomato paste and cooked ground beef. Stir and cook for 4-5 minutes.

Add Guinness & worcestershire sauce, bring to a simmer and let cook until reduced by half. Pour in stock and stir in corn and peas, return to a boil and reduce heat. Simmer until thick and glossy, about 20 minutes. If mixture is still a little liquidy, let simmer another 5-10 minutes. Taste & adjust seasoning, adding a sprinkle of sugar if the tomato acidity is too overpowering.

Meanwhile, preheat oven to 350, and add potatoes to a pot of salted water. Bring to a boil and cook until tender. Drain, then return to the hot pan for 15 seconds or so to dry them out, then remove from heat. Pass potatoes through a potato ricer, or mash with a hand masher. Mix in butter, cheese & egg yolk. Taste & adjust seasoning.

Spoon the beef mixture into the bottom of a large pie dish, 9x13 pan or casserole dish. Spoon blobs of mashed potato over top, even out and rough up with a fork. Grate on some more cheddar, and pop in the oven for 30 minutes, until golden brown and bubbly.

* Note: Ramsay's original recipe calls for a floury, starchy potato, peeled. We made this with a waxy yukon gold, unpeeled, and it was a delicious, rustic alternative. Any potatoes you want, peeled or unpeeled, will surely work well in this.

Salmon Burgers

2010-02-21T09:12:00.004-07:00

2 lbs boneless skinless salmon fillet
1 1/2 c fine breadcrumbs
4 shallots, finely chopped
1/2 lb bacon, cooked to crispy & crumbled
3/4 c fresh parsley, finely chopped
3 Tbsp maple syrup
Zest of 2 lemons

Cut salmon into 1" cubes. Pulse in food processor until coarsely chopped. Transfer to bowl, and mix salmon with remaining ingredients. Form into 8-10 patties, about 3/4" thick. Grill over medium heat, about 5-6 mins per side. Serve on fresh buns with mayo & dill.

These also freeze very well, and cook well from frozen!

Our favourite condiment on these is a spicy tartar sauce - we mix together mayo, green relish and as much sambal oelek (chile paste) as we can stand.

The Best Steak Sandwiches Ever!

2010-02-14T18:12:00.002-07:00

My husband and I came up with this open-faced sandwich when we had a bunch of steak left over from the night before. These are truly delicious!

1 tbsp oil
1 medium onion, sliced thinly in half-rounds
splash of white wine - optional
8 oz leftover steak, sliced thinly
4 slices of bread (preferably a nice crusty loaf)
1/2 stick garlic butter
3-4 oz old white cheddar, or swiss cheese, sliced thin (or grated)

Heat 1 tbsp oil over medium heat in a small skillet. Add onions and saute 'til golden brown, soft and caramelized. If desired, deglaze pan with a quick splash of white wine. Remove onions to a bowl & set aside.

Return pan to heat. Let warm and add sliced steak. Stir quickly to heat through, remove from heat.

Lay bread on a baking sheet. Spread top side with garlic butter. Layer with warm steak, caramelized onions, and cheese.

Stick under broiler for a couple minutes, until cheese is melty and bubbly. Serve!

Healthy Fruit Freezie-Pops

2010-02-14T10:00:00.003-07:00

8 oz yogurt (plain or vanilla)
2 cups strawberries
2 cups banana
1/2 cup pineapple juice

Puree all ingredients in a blender. Pour into popsicle molds, or use paper cups with a stick inserted. Freeze for 2-3 hours before serving.

This recipe can easily be adapted for any of your kid's favourite fruits!

Pancit Canton

2010-02-14T09:40:00.004-07:00

(Adapted from Recipezaar)

3 dried chinese mushrooms (shiitake or black)
1 cup warm water
2 Tbsp vegetable oil
3 cloves garlic, chopped
1 onion, sliced
1 - 1.5 lbs meat (* see note)
2 Tbsp soy sauce
1 cup chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned (or cut frozen ones)
2 carrots, julienned
8oz (1 pkg) pancit noodles (Chinese wheat noodles)
1/2 Tbsp fish sauce
pepper
green onions, sliced
lemon wedges

Soak mushrooms in warm water for 30 mins. Remove from water, discard tough stems & slice caps. Set aside, retaining soaking water as well.

Heat oil in a large wok or skillet. Add onions, saute until tender. Add garlic and cook another 30 seconds.

If using raw meat, add now and cook until browned. If using leftovers/pre-cooked, just stir to heat through.

Add soy sauce and stir to deglaze pan. Add chicken broth & bring to a boil.

Add cabbage, green beans, carrots & mushrooms. Cook until vegetables are tender-crisp, 5-8 mins.

Add noodles, pressing into the liquid and mixing gently to avoid breakage. Cook until noodles are done and liquid is absorbed, about 10 minutes. At this point, keep an eye on the noodles, if they need more liquid, add some of the mushroom water.

Remove from heat. Stir in fish sauce. Season with pepper, garnish with green onions and lemon wedges. Serve.

This is a great dish to eat as leftovers the second day. So yummy!

* Note: Use 1 to 1.5 lbs of pork, chicken or shrimp, or any combination of those. Leftover/pre-cooked meat is great too!

Chinese-Style Fried Rice

2010-02-14T09:17:00.002-07:00

I've been craving fried rice from my local chinese restaurant lately, but figured it couldn't be that hard to make at home! This is adapted from several internet recipes I've found.

3 Tbsp oil (something flavourless like canola, sunflower, peanut)
1 medium onion, diced
2 eggs, beaten
splash of soy sauce
splash of sesame oil
1-2 cups cooked boneless meat (chicken, pork, even shrimp are really good in this)
1-2 carrots, finely diced
1/2 cup frozen peas
4 cups cooked rice (great way to use leftover rice!)
3-4 green onions, chopped
2 cups bean sprouts
2 Tbsp soy sauce

Heat 1 tbsp oil in wok or large frying pan. Add onions and cook until they are beginning to brown, 5 to 8 minutes. Remove from wok.

Mix eggs with a splash of soy and splash of sesame oil. Add another tbsp oil to the hot wok, swirl to coat. Add egg and scramble, then remove from pan when cooked.

Add another tbsp of oil to the pan, add meat, carrots, peas and cooked onions, stir fry for 2-3 mins.

Add rice, green onions and bean sprouts, tossing to mix well. Cook another 3-5 mins.

Add soy sauce and stir. Fold in cooked egg carefully and cook another 1-2 minutes. Serve!

Coffee Peppercorn Steak

2010-02-14T09:08:00.004-07:00

(Adapted from Eating Well)

3 Tbsp strong coffee
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp brown sugar
4 cloves garlic, minced
1 1/2 tsp whole black (or mixed) peppercorns, crushed
1/2 tsp salt
1 to 1.5 lbs steak (* see note)

Mix together, pour over meat & marinate for a few hours, or overnight. Grill steak to your desired doneness.

* Note: Use your favourite cut of beef! The original recipe calls for 1 lb of flank steak, but we have used this on a pound and a half of striploin with delicious results.

Nuts and Bolts

2010-02-08T16:15:00.000-07:00

Okay this is the last recipe I am posting today :P

Nuts and Bolts

1 box plain cheerios
1 box shreddies
1 box crispix
2 boxes cheese nips
2 bags pretzels
1 bag peanuts
1 1/4 cup butter - melted
3 tsp garlic powder
1 tbsp Worcestershire sauce
2 tsp onion salt
2 tsp celery salt

• Heat oven to 250.
• Mix cereals, crackers, peanuts and pretzels in a large roasting pan.
• Mix butter and spices. Pour butter mixture over cereals a little at a time, mixing well.
• Bake for about 1 hour, stirring twice. Cool completely and store in air tight containers.
• Should be made at least 4 weeks ahead for best flavour.

Roasted Garlic and Brie Soup

2010-02-08T16:10:00.001-07:00

1 can chicken stock
1-2 cans water
2 heads of garlic
Olive oil
1 small round of brie (about 200g)
Black pepper (optional)
Fresh cut chives (optional)

Heat the oven to 350F. Slice of the top of the head of garlic so all of the cloves are exposed. Drizzle with olive oil and bake until cloves are soft but not too brown on top - about 35-45 minutes. Allow garlic to cool. Bring stock and water to a boil over medium heat. Remove garlic flesh from peels and add to stock. Simmer on low for about 10 minutes. Meanwhile, chop up brie (including rind) into 1/2" pieces. Place half the brie and half the stock/garlic mixture in a blender or food processor and blend until smooth. Repeat with other half of mixture. If the mixture is too thick, add a bit more hot water. Return to pot and keep warm until ready to serve. Serve with a sprinkling of ground black pepper or fresh chives.

Parmesan chicken

2010-02-08T16:07:00.001-07:00

1 whole chicken
1/2 cup butter, melted
1 tsp dry mustard
1 tsp Whorchestershire
1 tsp garlic powder
1 cup dry bread crumbs
1 cup parmesan cheese
3 tsp dried parsley
pinch of salt

Cut up chicken in peices (breast, back, etc). Mix together melted butter, dry mustard, whorechestershire, and garlic powder in a bowl. In another bowl, mix together bread crumbs, parmesan cheese, and parsley. Dunck chicken pieces in butter mixture, then in parmesan mixture. Bake on a cookie sheet or slotted roaster (so grease drips through) at 350 for about 1 hour on until done.

Chocolate trifle with marscapone & hazelnut brittle

2010-02-08T15:59:00.001-07:00

1 chocolate cake (I just make one from a mix), cooled
2 cups whipping cream
1 container of marscapone, room temperature
3 egg yolks
2 tbsp sugar
1 1/3 cup water
2/3 cup sugar
2 cups toasted hazelnuts
chocolate to shave/grate for garnish

- first you are going to make the hazelnut brittle. Line a baking sheet with parchment paper and spread the hazelnuts out on it. In a small pan, mix together 1 1/3 cups water and 2/3 cup white sugar. Cook over medium heat and stir until sugar is dissolved and mixture comes to a boil. Continue to cook the mixture until it is a light brown color, about 8 minutes. Pour over hazelnuts and then pop the cookie sheet into the fridge for about 30 minutes or until nice and hard. Top with another sheet of parchment paper and bash into small pieces.

- grab yourself a medium pot and a glass or metal bowl can sit on top. Fill the pot with water to just below where the bowl sits and bring it to a boil. Turn the heat down to med-low (enough to keep a rolling bowl) and add your egg yolks and 2 tbsp sugar to the bowl. Wisk constantly until the mixture thickens and forms ribbons when you lift the wisk (about 6 minutes). Remove bowl and allow mixture to cool - stirring often.

- Whip cream until stiff. In a large bowl, fold together cooled egg mixture and marscapone cheese. When that is properly incorporated, fold in whipped cream.

- Now all you have to do is assemble. If you so this in advance the brittle will get a little soft (but is still yummy) so if you want that crunch you should probably assemble right before serving. I start with a large trifle bowl and crumble in 1/3 of the chocolate cake,top that with 1/3 of the marscapone cream, and then 1/4 of the brittle. Repeat twice, using the last half of the brittle for the topping. Top with some grated chocolate and serve. Sooooo good.

Mushroom Risotto

2010-02-08T15:52:00.002-07:00

I know, I know, I am posting a lot but I am trying to put all my recipes in one place and this seemed like the best option!

Mushroom Risotto (adapted from a Giada recipe)

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Butter Tart Squares

2010-02-08T15:49:00.002-07:00

Make these... just dooo it!

Base:
1 cup butter
2 cups flour
1/4 cup sugar
1/4 tsp. salt

Topping:
1 cup raisins
1 T. flour
3 eggs beaten
2 cups brown sugar
1 T. baking powder
1/2 T. vanilla
1/4 cup butter, melted

Preheat oven to 350.

Using a pastry cutter, combine butter with dry ingredients until the mixture is crumbly (it will look similar to pastry dough before the addition of any liquid). Press the mixture into an ungreased 9x13 pan. Set aside.

In a small bowl, combine raisins and flour. Mix well so that no raisins are still clumped together. Set aside.

In a medium bowl, mix eggs, brown sugar, baking powder, and vanilla. Slowly add melted butter. Add in raisins and stir well.
Pour topping mixture over shortbread base and bake for 35 minutes.

Allow to cool completely before cutting.

Note: I made the shortbread base in my food processor and it turned out fabulously. I also used room temp butter for the base.

Fiesta Shrimp

2010-02-08T15:36:00.001-07:00

2 pounds cooked shrimp
2 cloves garlic, minced
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons finely chopped green onion
1 anaheim pepper, finely chopped
1/4 tsp cayenne pepper
1 to 2 tablespoons snipped cilantro or parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, anaheim pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag; seal bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.

To serve, drain the shrimp, discarding the marinade.

Gypsy Soup

2010-02-08T09:42:00.004-07:00

(Adapted from from Mollie Katzen, "Moosewood Cookbook, via International Vegetarian Union)

* 3-4 tablespoons olive oil -- up to 4T
* 2 cups chopped onion
* 1/2 cup chopped celery
* 2 cloves chopped garlic
* 2 cups sweet potatoes -- chopped & peeled
* splash of white wine (or broth or water)
* 2 teaspoons paprika
* 1 teaspoon turmeric
* 1 teaspoon basil
* 1 teaspoon salt
* 1/4 tsp cinnamon
* dash cayenne
* 1 bay leaf
* 2 chopped fresh tomatoes
* 3/4 cup chopped sweet peppers (~1/2 a pepper)
* 1 1/2 cups cooked chickpeas (1 can)
* 4-5 cups stock or water
* 1 tablespoon tamari soy sauce
* salt & pepper

In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes. Deglaze pan with a splash of white wine (or broth or water. Add seasonings, stir for about 30 seconds until fragrant, then add stock (or water). Bring to a simmer and let cook for about 15 minutes. Add remaining vegetables and chickpeas, and simmer for another 10 minutes. Season with tamari, add salt & pepper to taste.

NOTES: The vegetables used in this soup are flexible. Carrots, green beans, parsnips, turnips, winter squash, zucchini, etc all make excellent additions or substitutions. My husband also noted that this would be a great soup to add bacon to at the beginning, or possibly cooked & sliced sausage (like italian or honey garlic) right at the very end.

Spaghetti with Roasted Red Pepper & Toasted Almond Pesto

2010-02-07T16:37:00.003-07:00

(Recipe courtesy of America's Test Kitchen)

1 c drained jarred roasted red peppers, patted dry
1/3 c grated parmesan cheese (the real stuff!)
1/4 c slivered almonds, toasted (* see note)
1/4 c chopped fresh basil
2 cloves garlic, minced
1 tsp lemon juice
6 Tbsp olive oil
salt & pepper
1 lb spaghetti (** see note)

Bring a large pot of salted water to a boil.

In food processer, process red peppers, parmesan, almonds, basil, garlic & lemon juice until smooth. With motor running, slowly add oil until incorporated. Season with salt & pepper.

Add pasta to boiling water and cook until al dente. Reserve 1/2 c cooking water, drain pasta & return to pot. Add pesto & toss to combine, adding reserved pasta water a little at a time as needed. Serve.

*Note: To toast almonds, toss in a dry pan over medium heat until golden and fragrant.

** Note: Penne, fusilli & bow ties are good pasta substitutions for this recipe.

Butternut Squash & Pesto Penne

2010-02-06T18:19:00.005-07:00

1 small butternut squash, peeled, and chopped into 1/2" pieces
1 tbsp butter
1 cup chicken stock
2 oz (1/4 package) cream cheese
1/2 cup grated parmesan cheese
3 tbsp pesto
Salt & Pepper
1 pkg penne
Shaved parmesan

Steam butternut squash until fork tender and drain. Bring a big pot of salted water to a boil for the pasta.

In a deep frying pan, saute steamed squash cubes in butter. Mash gently with a spoon as you saute. Add chicken stock, cream cheese, grated parmesan, pesto, and salt and pepper. Stir until combined. Cook pasta while the sauce is coming up to a boil.

Toss warm sauce with cooked and drained pasta (add a few ladles of pasta water if the sauce is too thick) and top with shaved parmesan. Enjoy!

Caesar Salad Dressing

2010-01-23T18:46:00.002-07:00

1/4 cup vegetable oil
2 tbsp grated parmesan
1 tbsp white wine vinegar
2 tsp dijon mustard
2 tsp anchovy paste
2 cloves garlic, minced
1/2 tsp pepper
1/2 tsp worcestershire sauce
3 tbsp mayonnaise

Whisk all ingredients together until smooth. Toss with romaine, croutons, and grated parmesan. Toss in a handful of roasted garlic cloves for a treat!

Pasta Puttanesca

2010-01-23T18:32:00.004-07:00

Made this for a few friends last night... so yummy! This recipe makes more than enough sauce for 1lb of pasta so you could probably freeze half and save it for later!

1 small onion, minced
3 cloves garlic, minced
4 tbsp olive oil
8 anchovy fillets (about 1 can)
1/2 tsp ground chili flakes
1 28oz can tomatoes, chopped
3/4 cup crushed tomatoes
1-2 tbsp tomato paste
1 1/2 cups chopped olives (I use a mix of jumbo green and kalamata)
2 tbsp capers
Black pepper
2 tbsp chopped flat leaf (Italian) parsley
1lb of pasta
Grated parmesan

Heat the oil in a frying pan over a medium heat and cook the onion until translucent, stirring occasionally. Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the chili flakes, capers, olives, tomatoes, crushed tomatoes, tomato paste, and pepper, and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. While the sauce is simmering, cook the pasta. Top drained pasta with sauce and parsley. Serve with fresh grated parmesan.

Honey-Ginger Chicken Bites

2009-11-14T15:51:00.002-07:00

Soo delish! This has made it's way into one of our regulars. Usually just steam some rice, add the chicken bites and sauce.

Honey-Ginger Chicken Bites
From: Cooking Light - Best of Chicken Recipes

1. Combine first 9 ingredients in a large zip-top plastic, seal and shake well. Add chicken pieces; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.

2. Preheat oven to 425

3. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on th erack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Back at 425 for 20m, stirring once.

4. While chicken is cooking, strain marinade through a sieve into a bowl, discard solids. Place marinade in a saucepan, bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and 2 teaspoons of water in small bowl; stir with a whisk. Add cornstarch mixture to pan, stir with whisk, cook 1 min. Remove from heat, pour glaze into large bowl.

5. Pre-heat broiler.

6. Add chicken to glaze, toss well to coat. Place chicken mixture on a jelly-roll pan; broil 5m or until browned, stirring twice, sprinkle with sesame seeds if desired.

Yield: 12 servings (serving size about 1.5 oz)

Beef and Barley Soup

2009-10-12T23:30:00.002-06:00

For Samantha!

Looking for Mr. Goodbarley Soup

1-1/2 pounds		stewing beef, trimmed of fat and cut into bite-sized pieces
1 cup each		chopped celery, chopped carrots and chopped onions
1 clove		garlic, minced
7 cups		water
4 tsp		beef bouillon powder
1 cup		tomato sauce
2/3 cup		pearl barley
1-1/2 tsp		dried marjoram
3/4 tsp		dried thyme
1/2 tsp		black pepper
		Salt to taste
1/3 cup		chopped, fresh parsley

1. Spray a large soup pop with non-stick spray. Add beef and brown on all sides over high heat. Work in two batches if necessary

2. Reduce heat to medium. Add celery, carrots, onions and garlic. Cook and stir for 5 minutes. Add all remaining ingredients to pot, except parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 1-1/2 hours, until beef is very tender. Stir in parsley and serve hot

Tiramisu

2009-10-11T20:53:00.002-06:00

Ingredients:

2/3 cup strong espresso (or substitute 1 tablespoon instant coffee dissolved in 2/3 cup of boiling water)
½ cup Kahlua
4 large egg yolks
4 tablespoons granulated sugar
2 cups whipping cream
2 cups mascarpone cheese, room temperature
40 (about) crisp Italian ladyfinger cookies
Unsweetened cocoa powder, for dusting

Method:

In a small bowl, combine the espresso and Kahlua. Set aside to cool completely. If the espresso mixture is hot the ladyfingers will absorb too much liquid and fall apart easily. Using a whisk, beat the egg yolks and 2 tablespoons of sugar in a medium metal bowl set over a saucepan of simmering water until the mixture is pale and thick and forms a ribbon when the whisk is lifted.

Cool for 5 minutes. Place the mascarpone in a large bowl. Stir half of the yolk mixture into the mascarpone to lighten, then fold in the remaining yolk mixture. In another large bowl beat the whipping cream and the remaining 2 tablespoons of sugar with the electric mixer just until stiff peaks form.

Fold the whipping cream into the mascarpone mixture and set aside.

Quickly dip enough of the cookies into the Kahlua mixture to cover the bottom of a 9 x 13 glass dish or pan. Cover with half of the marscapone mixture Top with another layer of dipped cookies and the remaining marscapone mixture.

Sift the cocoa powder over the tiramisu. Refrigerate until set, at least 2 hours (overnight is best.)

Cold Shrimp Soup

2009-06-28T20:53:00.003-06:00

This is a little odd but it is very tasty and a summer favorite around here :)

1 bottle Clamato
Lemon juice
Worcestershire sauce
Celery salt
Fresh ground pepper
Peeled, cooked shrimp
1 pkg cream cheese, cut into small cubes (about 1/2" or so)
2 avocados, cubed

Chill the Clamato and pour into a large bowl. Add all the other ingredients (lemon juice, Worcestershire, celery salt, and pepper are all to taste... it's like making a big caesar) and chill until serving (eat within an hour or so.. the shrimp turns red after a while.)

Very yummy with crusty bread!

Easy Peasy Soft Granola Bars

2009-06-23T14:28:00.001-06:00

From one of the moms on DIP!

GRANOLA BARS

41/2 cup rolled oats
1 c all purpose flour
1 tsp baking soda
1 tsp vanilla extract
3/4 c butter
1/2 cup honey
1/3 c packed brown sugar
2 cups mini semi sweet chocolate chips

Preheat oven to 325 F . Lightly grease 1 9X13 in rectangle pan.

In a large mixing bowl combine the oats, flour, baking soda. Set aside. In a microwave safe container melt the butter until liquid. Stir in honey, vanilla and brown sugar until incorporated and smooth. Add to oat mixture. Add in chocolate.

Pour mixture mixture into prepared pan and press down until flat. Bake for 18 to 22 minutes or until the edges are starting to brown. Let bars cool completely before cutting and removing from pan. Store in a container with a lid. Makes 18 bars.

NOTES:

You can mix up the recipe to suit what you have on hand, use whole wheat flour or a nice 7 grain flour, nuts, seeds, dried fruit, etc. The combinations are endless. Can substitute corn syrup instead of honey and quick oats work just as well as regular oats.

Rhubarb Nectar

2009-06-23T12:41:00.002-06:00

This one is for Sam :) This is sooo tasty when mixed with 7-up or soda water!

Ingredients:

10 cups (2.5 L) chopped rhubarb (about 3 lb/1.5 kg)
3 cups (750 mL) water
1 strip each orange and lemon rind
2 cups (500 mL) granulated sugar

Preparation:

In large saucepan, combine rhubarb, water and orange and lemon rind; bring to boil over high heat. Reduce heat to medium-low; cover and simmer for 10 minutes or until rhubarb is broken up.

Strain through cheesecloth-lined strainer into clean saucepan. Stir in sugar and bring to boil. Pour into hot sterilized jars, leaving 1/4-inch (5 mm) headspace. Top with lids and screw bands; process in boiling water bath for 5 minutes. Shake or stir before using.

Bavarian Apple Torte

2009-06-19T20:52:00.002-06:00

Ingredients:

1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
8-oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
4 cups peeled, sliced apples
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds

Preheat oven to 450 Fahrenheit.

Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Add flour; mix well. Spread on bottom and sides of a springform pan. Combine cream cheese and 1/4 cup sugar, mixing until well blended. Blend in egg and vanilla. Pour in pastry lined pan. Toss apples with combined sugar and cinnamon; spoon over cream cheese layer. Sprinkle with nuts. Bake at 450 for 10 minutes. Reduce temperature to 400 and continue baking 25 minutes.

Unbaked Cookies

2009-06-15T13:01:00.003-06:00

I had a craving for these and whipped up a batch during E's nap this afternoon...

Ingredients:

1/2 cup butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup coconut

Directions

Mix rolled oats and coconut together in a large bowl. Set aside. Mix butter, sugar, cocoa, milk, and salt together in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla. Add dry ingredients and mix. Drop by teaspoons onto wax paper and let cool.

Greek Potato Spinach Salad

2009-04-29T16:54:00.001-06:00

1/2 cup olive oil
1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
6 Yukon Gold potatoes, cut into 12 pieces each
1 head of garlic, peeled into cloves
2 lemons, juiced and zested
1/2 cup more of olive oil
1 tbsp dried oregano
10 oz baby spinach
Sprinkled sea salt and freshly ground black pepper, to taste

Directions:

Greek Potato and Spinach Salad

Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. When the butter has melted and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides.
Meanwhile finely chop or puree the garlic. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.

Crockpot Fried Rice

2009-04-29T15:24:00.003-06:00

Easy, delicious, satisfying.

2 cups leftover rice

3 tbsp butter

2 tbsp soy sauce

2 tsp worcestershire sauce

1/2 tsp pepper

1/4 tsp salt

1/2 cup diced onion

1 cup fresh or frozen vegetables

1/2 cup leftover meat (or more or less....whatever)

1 egg

Put all in crockpot. Cook for 2-3 hours on high or 3-4 hours on low.

From Crockpot 365

Roasted Garlic Hummous

2009-04-26T16:32:00.003-06:00

1 head garlic
1 can chickpeas, drained
1/8 tsp sesame oil
1 tbsp lemon juice
salt & pepper
Extra virgin olive oil

Heat oven to 375F. Slice off the very top of the head of garlic so all cloves are exposed. Drizzle with a little olive oil, wrap in foil, and place in the oven for 35-45 minutes or until nice and soft. Allow to cool until you can handle it safely.

Grab your food processor and toss in chick peas, roasted garlic (squeezed from the cooled head, sesame oil, lemon juice, salt and pepper. Process on high until all ingredients are combined. Slowly add olive oil until the hummous is the constancy and texture that you like (anywhere from 1/4 - 1/2 cup.) Spoon into a dish, drizzle with olive oil and serve with pita wedges.

Greek Salad

2009-04-26T16:25:00.004-06:00

5 large ripe (but not too ripe) tomatoes, cut into wedges and then cut in half
1 - 2 English cucumbers, cut into quarters lengthwise and then cut into 1/2" slices
1/2 red onion, chopped
2 Tbsp capers, drained
1 cup (at least!) cubed feta
1 can whole black olives (Kalamata are the best)
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tsp oregano

Toss together tomatoes, cucumber, onion, capers, olives, and feta. Mix together dressing and pour over salad. This tastes best when it can sit on the counter for a few hours so the flavors can meld nicely.

Chicken Souvlaki

2009-04-26T16:16:00.005-06:00

Tonight we are having some friends over for Greek food... yum! There is something about Greek that just screams summer to me :) I have am making a bunch of different stuff but I will post each recipe in it's own thread so I can label them properly.

Chicken Souvlaki
(serves 4)

4 skewers (if using wood be sure to soak them overnight)
4 chicken breasts, cubed
1/3 cup extra virgin olive oil
1/3 cup lemon juice
4 cloves garlic, minced or pressed
2-3 tsp oregano

Toss cubed chicken, olive oil, lemon juice, garlic, and oregano into a plastic bag or container to marinate for at least 4 hours in the fridge. Just before cooking, tread onto skewers. BBQ until chicken is cooked through! Serve with Tzatziki.

Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream

2009-03-10T22:15:00.002-06:00

Recipe from http://cupcakeblog.com/

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

200 gram bar of Valrhona 61% cocao
3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt

1. chop chocolate and transfer into the bowl of a standing mixer.
2. add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Chocolate-Mint Ganache

4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup + 1 teaspoon chopped mint leaves
1 tablespoon butter, room temperature

1. chop chocolate and transfer into a heat proof bowl.
2. heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
3. let sit for 1 minute then stir until combined.
4. add butter and the remaining teaspoon of chopped mint and stir until combined.
5. let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.

Mint Buttercream Frosting
1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1/4 cup milk
1/8 teaspoon all natural peppermint extract
1. beat butter until creamy, scrape bowl.
2. add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.
3. add more powdered sugar as needed to get piping consistency.

Note: I tried to keep the mint flavor subtle and not too overpowering. I recommend starting on the light side with 1/8 teaspoon or less and tasting to get the flavor you want.

Assemble
1. stuff the cupcakes with ganache using the cone method (cut out a cone shape from the top, cut off the pointy cone part, stuff the whole with filling, then put the top back on)

2. frost them.
3. top with something green (if you want), like a mint leaf, green candy, or whatever you fancy.

What do you mean none of them are for me?

Double Dark Chocolate Cupcakes with Peanut Butter Filling

2009-03-09T18:17:00.004-06:00

From Food&Wine - http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanut-butter-filling

Ingredients

3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks plus 3 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners' sugar
1 cup heavy cream
8 ounces semisweet chocolate, chopped

Directions

Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

Make Ahead

The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.

Notes

Barry Maniloaf - Raspberry Lemon Loaf Recipe

2009-03-06T21:49:00.002-07:00

My first post! I just made this today, it's delicious, Ian and both the girls were devouring it.

Low-fat raspberry lemon loaf uses fresh or frozen raspberries so you can enjoy it year-round. Serve as a dessert with raspberry sauce or spread slices with butter for breakfast.

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

1-3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat, lemon-flavored yogurt
1/4 cup vegetable oil
1 egg
2 egg whites
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries

Preparation:

Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.

In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.

Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Yield: 1 loaf, 12 slices

Recipe Source: Crazy Plates by Janet and Greta Podleski (Perigee)

Chocolate Cupcakes with Coconut Buttercream

2009-03-05T08:55:00.002-07:00

This was ariadne's contribution to cupcake camp; I am posting it on her behalf. This was one of the best frostings there... the cake was good, but the coconut buttercream was AMAZING. You could probably put it on a rock and it would be declared the best! cupcake! EVER!

Chocolate Cupcakes
(from Epicurious.com)

Ingredients

1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes

Preparation

Put oven rack in middle position and preheat oven to 350°F. Line cupcake pans with paper liners.

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.

Whisk together flour, baking soda, and salt in another bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Fill cupcake liners to about 3/4 full. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 15 to 20 minutes total. Cool in pans on racks 10 minutes, then remove from pans, and cool completely.

Coconut Buttercream
(from Epicurious.com)

Ingredients:

4 large egg whites at room temperature (or use pasteurized egg whites from a carton)
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
1 1/2 teaspoons coconut extract

Special equipment: a candy thermometer

Preparation:

Combine egg whites and salt in bowl of a standing electric mixer or other large bowl.

Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, start beating whites with electric mixer at medium-high speed. Once whites are frothy, add lemon juice and beat at medium speed until they just hold soft peaks. (Do not beat again until sugar syrup is ready—see below.)

Meanwhile, put thermometer into sugar syrup and continue boiling, without stirring, until it reaches soft-ball stage (238–242°F). Immediately remove from heat and slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is fully cooled before proceeding.) - it took mine at least 15 to 20 minutes to cool enough. Don’t use a hand mixer – it will die, believe me.

With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some butter is added, chill bottom of bowl in a larger bowl filled with ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished.) Add coconut extract and beat 1 minute more.

Cooks' notes:
•Buttercream can be made 1 week ahead and chilled, covered, or 1 month ahead and frozen. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.

Deluxe Turkey Meatloaf

2009-03-04T15:57:00.003-07:00

I thought this would be a good addition to the blog...

1 lb ground turkey
Olive Oil
200g mushrooms, sliced
2 tsp dried basil
Salt & Pepper
1/2 cup white wine (optional)
1 egg, beaten
1 slice bread
Splash of milk
8 slices of prosciutto
goat cheese

Saute sliced mushrooms in a little bit of olive oil. Add basil, salt, pepper, and white wine. Cook until most of the liquid has evaporated. Cool mushrooms. Soak bread in milk until mushy. Squeeze out bread and break into pieces in a bowl. Add beaten egg, ground turkey, and mushroom mixture. Lay out 4 slices of prosciutto on a baking sheet, you may want to grease it with a bit of olive oil first. Top with turkey mixture, forming a log. Crumble goat cheese on top of turkey mixture. Bring prosciutto slices up around the turkey log. Use remaining slices on top of the log, tucking in the bottom so you have a nice, neat package. Bake at 350F for 45min-1 hour or until internal temp reaches 165F.

Very yummy!

Pasta with Home-Style Tomato Sauce

2009-03-04T07:53:00.002-07:00

From; William Sonoma Cookbook - The essential recipe collection for Today's Home Cook

For Homestyle Sauce:
1/4c. extra virgin oil, plus extra for drizzling
1 yellow onion finely diced
1 carrot, peeled and finely diced
1 leek, white part only, rinsed and finely diced
1 small inner celery stalk, finely diced
3 cloves garlic, thinly sliced
4 fresh plum(roma) tomatoes, peeled and seeded
1 can (35oz.1.1kg) plum (roma) tomatoes, chopped, with juice
1 bay leaf
2 or 3 fresh thyme sprigs
Salt & freshly ground pepper

For the Pasta;
1lb sturdy pasta such as spaghetti, bucatini or dried shaped pasta
small handful of fresh flat-leaf parsley leaves, coarsely chopped
Thyme sprigs for garnish (optional)

To make the sauce, in a large frying pan over medium heat, heat the 1/4c oil. Add the onion, carrot, leek, and celery and saute until just turning lightly golden, about 8 minutes. Add the garlic and saute without colouring, about 1 minute. Add the fresh and canned tomatoes with their juice, bay leaf, and thyme sprigs. Season with salt and pepper to taste and cook, unocvered, until slightly thickened, no more then 20 minutes. The sauce should remain at a lively simmer; stir several times during cooking.

Meanwhile bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 7-9 minutes.

Remove the thyme springs and bay leaf from the sauce and discard. Add the parsley, basil and a drizzle of olive oil. Taste and adjust the seasoning. Drain the pasta and put it in a warmed large shallow bowl. Add the sauce, toss it gently with the pasta, garnish with thyme sprigs, if using, and serve at once.

Peanut Butter-Nutella Brownies

2009-03-01T11:30:00.003-07:00

I've died and gone to heaven! I made these this morning for Owen to take tomorrow for a potluck and I can barely stop myself from having more then one. Chocolate-y, moist, goodness. Yum! I sprinkled the top with mini chocolate chips as well as a bit of icing sugar that I'd mixed with Milk.

Peanut Butter-Nutella Brownies
Adapted from Culinary in the Country
From the Noble Pig Blog

1 cup butter (2 sticks), melted
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
4.5 ounces (1 cup) all-purpose flour
3/4 cup cocoa
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter

In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt. Set aside.

Over low heat, melt butter and stir in sugar and vanilla extract until well combined.

To the butter-sugar mixture add eggs, one at a time. With a wooden spoon vigorously mix in each egg until well-combined.

To the butter-egg mixture whisk in the cocoa mixture until fully combined.

In a microwave safe bowl add Nutella and peanut butter. Heat in the microwave in 20 second intervals until it reaches a runny consistency. Stir this mixture into the batter.

Pour the batter into a glass 9 x 13 pan that has been sprayed with cooking spray. (I used Baker's Joy.) Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting.

Sweet & Sour Meatballs

2009-02-28T09:39:00.002-07:00

We had this last night over a bed of rice. They were yummy! Even N ate some.

Sweet and Sour Meatballs
adapted from Lion House Recipes

1 1/2 pounds lean ground beef (you don't want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking - big time grody-ness in my book)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs.

Smoked Salmon Vodka Cream Pasta

2009-02-27T10:06:00.003-07:00

Based on http://allrecipes.com/Recipe/Smoked-Salmon-Vodka-Cream-Sauce/Detail.aspx

This sauce is delicious and easy to modify depending on what you like!

2 servings of pasta. I've used all kinds, but like Whole Wheat penne
1 tablespoon butter
1 tablespoon finely diced shallot
1/2 cup diced smoked salmon
2 fluid ounces vodka
1/2 cup whole milk
1/4 cup chopped tomatoes
1/2 cup tomato sauce
salt to taste
ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons capers (We usually add lots more because we love them. Chopped up black olives would be good too)

Cook pasta according to package, maybe one minute less, so that when you mix it with the sauce the pasta sucks some up sauce.
In a large saucepan saute butter and shallot with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.
When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.
Season sauce with salt, pepper, nutmeg, and chile pepper.
Reduce sauce to desired consistency.
Stir in capers .
Stir in drained cooked pasta. Let all the ingredients become friends in the pan for about 3-5 minutes. Enjoy!

Mocha Cupcakes with Kahlua Frosting

2009-02-25T17:59:00.004-07:00

Recipe from Genesis of a Cook (asweetfantasy.blogspot.com)

Notes: I doubled this recipe for Cupcake Camp and it seemed to work fine. I didn't find the coffee flavor very strong in either the cake or the frosting. If I were to make the frosting again, I'd skip the cream cheese and substitute butter. I thought the cream cheese flavor overpowered the Kahlua. I also added at least a cup more icing sugar than called for (5 cups instead of the 4 required by doubling the recipe) and even then the icing could have been stiffer.

Cupcakes

1 1/3 cups flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup whole milk
1/2 cup strong brewed coffee, room temperature
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature

1. Preheat oven to 350°F. Line 12-cup muffin pan with paper or foil liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

2. In another bowl, combine the milk and brewed coffee. Using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2-3 minutes. Add the egg and beat until combined.

3. Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

4. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Kahlua Frosting

4 ounces cream cheese, room temperature
6 tbsp. butter, room temperature
2 1/2 tbsp. Kahlua
2 cups powdered sugar

1. In a bowl, cream together cream cheese and butter until fluffy. Mix in Kahlua, then powdered sugar in one cup increments until frosting reaches desired consistency. Apply to cupcakes.

Cookie Monster Cupcakes

2009-02-23T13:41:00.004-07:00

This isn't a recipe really because I just used a mix but I thought the directions might be helpful anyway!

You will need:

Chocolate chip cupcakes (I used vanilla with mini chips)
Vanilla icing
Flaked coconut
Blue food coloring
White candy melts (I used the Wilton ones)
Chocolate chips
Chocolate chip cookies, cut in halves or thirds depending on size (I used Chips Ahoy)

1. Place coconut in a large ziplock bag. Add several (like 20) drops of blue food coloring and shake. A lot. Add as much food coloring as is needed to get a nice bright blue color.

2. Tint icing blue as well.

3. Melt about 1/4 cup of chocolate chips in a small ziplock bag (30 second in the microwave should do it), cut a small hole in the bottom corner and pipe dark centers onto white candy melt. Allow to cool.

4. Ice each cupcake with a thin layer of blue icing. Add 1/2 chocolate chip cookie to one side of the cupcake and top with enough icing to round out the cookie monster head. Cover with blue coconut, pressing gently to make sure the head is round and the coconut sticks. be sure to get some on cookie monster's chin.

5. Top with a pair of eyes and you are done!

Fried Chicken with Buttermilk Crust

2009-02-23T13:00:00.005-07:00

This is sooo yummy! I made it Friday night for friends and they could not stop telling me how delicious it was! I did not however, as the recipe calls for, buy two small Chickens to cut into serving pieces, I'm lazy like that so I just bought a pkg of breasts and legs. :0) I did up 10 pcs of chicken total and there was plenty of marinade for them all.

From Williams Sonoma Cookbook - The essential recipe collection for today's Home cook

- 2 c (500ml) buttermilk
- 2 cloves of garlic, crushed through a press
- 1 tsp crumbled rosemary
- 1 tsp dried marjoram
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/8 tsp cayenne pepper
- 2 small chickens, 3lb (1.5kg) each, cut into serving pcs
- 2 1/2 c all purpose plain flour
Canola Oil for frying

In a large bowl, stir together the buttermilk, garlic 1 1/2 tsp salt, rosemary, marjoram, sage, thyme, and cayenne. Add the chicken and turn to coat well. Cover and refridgerate for at least 1 hour or up to 4 hours. (I let it marinade for 4hrs)

Put the flour in a bowl. Remove the chicken from the buttermilk mixture and , one piece at a time, roll the chicken in the flour to coat and place it on baking sheet. Let the coated chicken stand for 30 minutes to se the crust.

Preheat the oven to 400 F. In a large, heavy frying pan over high heat, pour in enough oil to reach a depth of 1/2"(I used my fryer bc I had N running around). Heat to 375 F (190 C) on a deep frying thermometer. In 2 or 3 batches without crowding, fry th chicken, turning once, until golden brown on both sides, about 10 minutes. Transfer the browned chicken to a baking sheet. Maintain a temperature of at least 325 F while frying and allow the temperature to return to 375 between batches.

Transfer the baking sheet with the chicken to the oven and bake the chicken until there is no sign of pink when the thickest parts are cut into near the bone, about 20 minutes. Transfer to a rack set over paper towels to drain. Serve within 2 hours of cooking.

It was super yummy the next day too!

Creme Brulee Cupcakes

2009-02-23T11:55:00.007-07:00

From I Heart Cuppycakes.

This made 24 easily for me. The burnt sugar topping is a MUST, in my opinion. I tried it with the icing, due to a short hunt for the misplaced-in-the-move kitchen torch, but it's really better with the burnt sugar. Otherwise, it tastes like a brown sugar/caramel type cupcake. Never a bad thing, but the burnt sugar kicks it up a notch.

Probably a bit more work than actual Creme Brulee, but it was fun to make at least once!

For the cupcakes:

2 1/2 cups all-purpose flour

3 tsp baking powder

1/2 tsp salt (plus a pinch for egg whites)

1/2 cup unsalted butter, softened to room temp

1 1/2 cups sugar

2 eggs, separated

1 cup milk

3 tbsp caramel syrup (like ice cream topping or whatever)

1 tsp vanilla extract

Mix flour, salt, and baking powder together and set aside. Cream butter and sugar till light and fluffy. Add egg yolks, one at a time, beating well after each addition. Alternately beat in dry ingredients and milk.

Add caramel syrup and vanilla and beat until smooth.

In a separate bowl (I wish I had had two KitchenAid bowls for this!), beat egg whites with a pinch of salt until stiff (and not dry). Gently fold into batter. Pour into cups, about 3/4 full, and bake for 15-20 mins.

Frosting/Filling (dubbed by the blog, "Brown Sugar Swiss Meringue Buttercream")

1 cup brown sugar

4 egg whites

1/4 tsp salt

1 cup butter

Put sugar, egg whites and salt on top of a double boiler over a pan of simmering water.

Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees, if you care to check).

Pour mixture into bowl of electric mixer fitted with whisk attachment. Beat on high speed until it forms stiff peaks. Continue beating until fluffy and cooled, about 7 mins.

Switch to paddle attachment and with mixer on med-low speed, add butter slowly, about 2 tbsp at a time. Increase speed to med-high and beat until thick (about 3 mins).

Reduce speed to low and beat 1 min to reduce air bubbles.

To assemble cupcakes:

Cone the middle, fill with frosting. Push it down with a spoon if you remember. I forgot to do this on half of them, so they had dome tops. Sprinkle with white, brown, or raw sugar, and torch away!

Chocolate-Covered Strawberry Cupcakes

2009-02-23T10:38:00.007-07:00

These are the cupcakes I made for Calgary's (private) Cupcake Camp... chocolate cake with strawberries, and a strawberry buttercream topped with a strawberry slice and dark chocolate shavings. The cupcakes were adapted from a family chocolate cake recipe.

Cupcakes

1 cup white sugar
3 tbsp. butter
1 egg
1/2 cup cocoa
1/2 tsp baking soda
1 cup flour
1 tsp. baking powder
1 cup chopped strawberries
boiling water
heaping spoonful of flour

Cream together the sugar and butter. Add the egg (beaten). Put the cocoa in a liquid measuring cup, and add enough boiling water to make 1 cup of liquid. Mix well and add to the sugar/butter/egg mixture. Mix the baking soda with another 1/2 cup boiling water and add that in. Mix 1 cup of flour and baking powder and mix that in. Mix the strawberries with the spoonful of flour. This shold keep the berries from all sinking to the bottom; so if there's not enough flour, add a little more so they're pretty well coated. Fold them in. Divide into 12 paper-lined cupcake tins and bake for 20 minutes at 350^oF.

(The original recipe left out the strawberries and the flour covering them; use a greased and floured 9x9" cake pan and bake for 30 minutes.)

Icing

1 cup strawberries
1/2 cup sugar
juice from half a lemon
1/2 cup butter or margarine
icing sugar

Start by mixing the strawberries, sugar, and lemon juice in a saucepan over medium heat. Bring the mixture to a boil and let it cook down a little (10 minutes or so). Put this into a food processor or blender and mix until no large chunks remain. Let the strawberry sauce cool (I stuck mine in the fridge or freezer if I was in a hurry).

Meanwhile, start prepping the icing base. Cream the butter together with 2 cups of icing sugar. Add 2 tbsp. of the (cooled!) strawberry sauce, mix it in and add 1 more cup of icing sugar. Add 1-2 tbsp. more strawberry sauce to thin it to spreading consistency. (Note: This should be about enough for a dozen cupcakes... if you're doing more, just keep adding 2 tbsp. of sauce alternating with 1 cup of icing sugar until you've got enough icing.)

Frost the cupcakes and top with some chocolate shavings and some strawberry!

I wouldn't do strawberry slices again; they dry out too quickly and start to look funny. The first time I made these I used quartered strawberries and they last much longer. I think the perfect garnish would actually be the tiny whole strawberries you buy at farmer's markets in the summer... they would last much better and wouldn't leak juice on the icing.

Lemon Coconut Snowballs

2009-02-23T09:18:00.007-07:00

From the book Cupcakes! by Elinor Klivans

Makes 12 Regular Cupcakes (I dbl the recipe and it still worked out well, in hindsight I did not need to dbl the lemon filling and did not dbl the frosting)

1 1/3c Cake flour
1 tsp Baking Powder
1/8 tsp Salt
6 Tbsp Whole Milk
1 tsp Vanilla Extract
1/4 tsp Almond Extract
6 Tbsp (3/4 stick) unsalted butter at room temperature
1 C Sugar
6 Large Egg Whites
1/4 tsp Cream of Tartar
3/4 C Lemon Filling

Lemon Sauce and Filling
Makes 1 Cup (I dbl'd it since I could freeze it to use for when I make these cupcakes again)

1/4 c (1/2 stick) unsalted butter
1/3 c fresh lemon juice
2 large eggs
2 large egg yolks
1 c. sugar
2 tbsp cornstart, dissolved in 1/4 c water
1 tsp grated lemon zest

In a medium saucepan, heat the butter and lemon juice over medium heat until the butter melts and th emixutre is hot, about 130 F on a thermometer.

Meanwhile, in a medium bowl, whisk the eggs, egg yolks, and sugar together to blend them, then whisk in the dissolved cornstarch. Whisking constantly, slowly pour the hot butter and lemon juice into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a large spoon, just until it comes to a boil and thickens; it will take about 6 minutes. Which thickened, the sauce will leave a path on the back of the spoon if you draw your finger across it and look clear rather then cloudy. Immediately remove from the heat, strain into a small bowl, and stir in lemon zest. Press plastic wrap directly onto the surface of the sauce, use a toothpick to poke a few holes in the plastic wrap to let the steam escape, and refridgerate until cold. The sauce will thicken further as it chills.

The sauce can be refridgerated for up to 3 days or leaving at least an inch of space in the top of the container, press plastic wrap onto the surface, seal tightly and freeze up to 3 months. It does not freeze solid so it's easy to just take it out of the freeze and spoon out what you need w/o having to defrost it.

Frosting:

3 C. shredded sweetened coconut
Seven Minute Frosting

Seven Minute Frosting:

1 1/4 C. sugar
1/3 c. water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla exract
1/4 tsp almond extract

Put the sugar, water, egg whites, and cream of tartar in a heatproof bowl or the top of a double boiler with at least 2 qt capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over, but not touching , a saucepan of barely simmering water (or the bottom of the double boiler). The top container should sit firmly over the pan of hot water; be sure to keep the cord of the electric mixer away from the burner. Beat on high speed until the frosting forms a soft peak that standsd straight up if you stop the beaters and lift them up, about 7 minutes. The frosting should register 160 F on the thermometer. Remove the container of frosting from the water, add vanilla and almond extracts, and continute beating for 2 minutes to further thicken the frosting.

Make the cupcakes. Position a rack in the middle of the oven. Pre-heat to 350 F. Line 12 muffin tin cups with paper cupcake liners.

Sift the flour, baking powder, and salt into a medium bowl and set aside. In a small bowl, stir the milk and vanilla and almond extracts together.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in colour, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and beating until each addition is incorporated before adding the next, set aside.

In another large bowl, using clean beaters, beat the egg whites and cream of tartar on low speed until the whites are foamy and the cream of tartar dissolves, about 1 minute. Beat on medium-high until soft peaks form. Use a rubber spatula to fold one-third of the whipped egg whites into the batter, then fold in the reamining whites until no streaks of egg white reamin.

Fill each paper liner with 1/3c of batter, to about 1/4" below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean or with a few dry crumbs clinging to it, about 23 mins (mine were done at around 18-20 mins). The tops should remain pale or barely brown just on the edges. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove cupcakes and cool completely on the wire rack.

Fill the cupcakes. Remove the paper liners. Cut a cone-shaped peice, about 1" across and 1" deep, out of th emiddle of the top of each cupcake; set the peices aside. Spoon 1 tbsp of lemon filling into each hole. Replace the cone-shaped pcs of cupcake. Immediately frost the cupcakes.

Frost the cupcakes. Spread the coconut on a plate or piece of wax paper. Holding the cupcake in the palm of your hand, use a small metal spatula to spread about 1/2c of frosting over the top and sides, cover it completely. Sprinkle coconut generously over the frosting, letting any extra fall onto the plate to be recycled onto another cupcake. Place on the serving plate and continue frosting the remaining cupcakes.

Serve or cover carefully and refridgerate to serve cold. Cupcakes can be refridgerated up to 2 days.

Chocolate Swirl Brownies

2009-02-22T15:27:00.003-07:00

Source: An old Toronto Mount Sinai Hospital fundraising cookbook, probably from the 1980's. I wonder if they still make these, it's a really great cookbook!

6 squares semi-sweet chocolate
1/2 cup (125 mL) butter
3 eggs
3/4 cup (175 mL) sugar
1/2 cup (125 mL) all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1 brick (1 cup) cream cheese, softened
1/2 tsp vanilla

Preheat oven to 350.
Grease 9" (23cm) square baking pan
In a heavy saucepan over low heat, melt chocolate and butter.
Remove saucepan from heat. With wooden spoon beat in 2 eggs and 1/2 cup sugar until well blended. Stir in flour, salt, and baking powder.
Pour batter into baking and set aside.
In a small bowl with mixer at medium speed, beat cream cheese, vanilla, 3 tablespoons sugar and 1 egg until smooth, occasionally scraping bowl with rubber spatula.
Spoon cream cheese mixture over batter in baking pan. With fork cut and twist through batter a few times to obtain swirled effect.
Bake brownies 30 minutes or until a toothpick inserted in centre comes out clean
Cool brownies in pan on wire rack. Cut into bars.

Makes 20 brownies. Calories per brownies: 190

Blue Cheese Burgers

2009-02-19T09:14:00.005-07:00

Adapted from Pinch My Salt

This is an absolutely amazing blue cheese-filled burger. I used Danish Blue, but you could easily use whatever blue cheese strikes your fancy. These burgers are a little bigger than indicated in the source blog - I used the Tupperware burger press to form my patties, and found that the suggested 2oz balls weren't enough to make the patties big or thick enough to hold up. The extra ounce makes a big difference! These patties also freeze beautifully, so you can make them ahead and enjoy them at a moment's notice!

2 oz cream cheese, softened
2 oz blue cheese, crumbled
1/8 tsp onion powder
1/8 tsp garlic powder
1/2 Tbsp dried parsley
salt and pepper
1.5 lbs lean ground beef

Mash together cream cheese and blue cheese in a small bowl. Mix in herbs and spices, and some salt and pepper to taste.

Break your ground beef into about 8 3oz portions. Sprinkle with salt and pepper, roll into balls and flatten into thin patties all about the same size. Tip: form the patties on waxed paper, it will be easier to move them!

On 4 of your patties, spread about a tablespoon of the cheese mixture. Be generous, but leave about a half inch around the edge of the patty so you can seal your burgers. Carefully place one of the non-cheesed patties over top, and gently press the edges to seal.

Sprinkle with salt and pepper, and grill!

Because the blue cheese is such a strong flavour, condiments are best kept to a minimum. Our tastiest burgers yet involved a little ketchup, some mayo, sliced avocado and bacon. Just enough to accent without overpowering. Yum!

Rockin' Moroccan Stew

2009-02-18T19:10:00.004-07:00

This is from one of the Looney Spoons cookbooks and is a favorite of ours. I thought it would be yummy with Sam's Moroccan Couscous :)

2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups vegetable stock
3 cups peeled, cubed sweet potatoes (I use yams)
1 can (19 oz) diced tomatoes, drained
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tsp each peanut butter and chopped, fresh cilantro

Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes.

Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.

Enjoy!

Moroccan-Style Couscous

2009-02-17T08:42:00.004-07:00

This dish was inspired by a meal I had at a local Moroccan restaurant. By itself, couscous is rather blah, but this is a delicious side that can easily be adapted to suit your own palate. This will serve four easily as a side, two as a main (more if you add lots of vegetables to it!)

1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp paprika
1/4 - 1/2 tsp cayenne pepper

2 1/2 cups water
1 Tbsp butter
2 cups uncooked couscous

3 Tbsp dried parsley
1 tsp salt
1/4 c lemon juice
1/4 cup olive oil
1 can chickpeas, drained and rinsed

Heat the olive oil over medium heat. Saute onion until almost translucent, then add garlic at the very end. Add spices, stir for 30 seconds, and remove from heat. Set aside.

Bring water and butter to a boil. Add couscous, stir, cover with a lid and remove from heat. Let sit 5 minutes until all liquid is absorbed.

Fluff couscous with a fork, and fold in onions, parsley, salt, lemon juice, olive oil and chickpeas. Adjust seasonings to taste.

To make this side into a full meal, add sauteed or roasted vegetables such as zucchini, carrots, eggplant, peppers, cherry tomatoes, etc. Roasted or grilled chicken or lamb would also make a great meat addition, either mixed in or on the side.

Pub-Style Chicken Wings - Baked or Fried, You Decide!

2009-02-16T12:41:00.004-07:00

It's been a long time since I've been able to go out to a local pub for chicken wings. Since the birth of my darling daughter, actually. Such liquor-serving establishments tend to frown upon the accompaniment of minors, and given that babysitting s at a premium for us, I wanted to figure out a way to enjoy those delicious, mouth-watering wings, but without having to find a babysitter.

Below are two different cooking techniques - the pub-style deep-fry, and a more kitchen-friendly baked version. The fried ones are more authentic, cook a little faster (though in smaller batches, so perhaps it evens out for large amounts), and are a little more greasy. Baked are still quite good (especially when you're coating them in copious amounts of sauce), and less greasy. Regardless of which method you choose, the prep is pretty much the same up until you apply the heat. I made these wings in a 3-lb batch, but this recipe is easily scaled for more or less. Measurements are approximate anyway, and seasonings are to my taste, so feel free to adjust for your own liking.

You will need:
- 3 lbs chicken wings, split and tips discarded (you can buy frozen, pre-split wings in large boxes if you so desire!)
- 1 cup flour
- 2 Tbsp salt
- 1 Tbsp pepper
- 2 tsp garlic powder
- 1 tsp paprika

Step 1: Choose your cooking method. If you are baking, preheat your oven to 425, get an appropriately-sized pan and spray it with cooking oil. If you are frying, get a good, wide pot and heat a light oil (canola is good) to about 375 over medium to medium-high heat. Keep an eye on it with a candy/frying thermometer - it is essential that you not overheat your oil. Or, use a deep-fryer set to 375 (or thereabouts).

Steps 2 through 4 are the same, no matter what cooking method you use.

Step 2: Boil your chicken wings. Bring a large pot of water to a rolling boil and drop 'em on in (still frozen is fine!). Bring back to a boil, turn heat down so you don't get chicken-water all over your stove, and boil for 10 minutes or so. Do this in batches if necessary, just strain out the wings, bring it back to a boil and add more. Drain, and set aside.

Step 3: In a large bowl, combine flour and desired spices. Toss with a fork to combine.

Step 4: Dredge chicken wings in seasoned flour. Toss in 6 or so, toss the bowl around to make sure they're coated. Pick them out, shake off the excess, and proceed to your desired cooking method. (If you are frying, dredge your wings just before you drop them into the oil, to avoid them getting soggy while you are frying a previous batch).

Baking

Step 5: Arrange your dredged chicken wings on a greased baking sheet. Spray with Pam (or other such spray oil) to get a light coating - this little bit of oil will help the flour coating crisp up nicely.

Step 6: Bake at 425 for 40-50 minutes, until crispy and golden and delicious! Skip ahead past the frying directions for seasoning.

Frying

Step 5: Gently lower your dredged wings into the hot oil. I suggest frying in small batches - too much at once will lower the temperature of your oil quickly and result in overly-greasy wings. Be careful if using the open-pot method - the oil will bubble up with each addition. Add wings a couple at a time until you are comfortable with how many are in there. Let fry for 10 minutes or so, until wings are golden and crispy.

Step 6: Skim out the cooked wings, lay on a paper-toweled baking sheet and pop in the oven at 200-250 to keep warm while the rest of your wings cook. Repeat this until you are done.

Now, the following steps are for seasoning all your wings, both baked and fried!

Step 7: For dry-seasoned wings (salt & pepper, lemon pepper, etc), sprinkle your wings liberally with your seasoning of choice. For saucy wings, put your cooked wings in a bowl (with a lid is better), add a splash of your sauce of choice, and toss 'til evenly coated.

Step 8: Serve, with ranch or blue cheese dressings to dip, and enjoy with your beverage of choice!

Fiesta Shrimp

2009-02-05T15:31:00.002-07:00

This is one of my mom's recipes and I have no idea where it came from. It's damn good though!

2 pounds cooked shrimp
2 cloves garlic, minced
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons finely chopped green onion
1/4 tsp cayenne pepper
1 to 2 tablespoons snipped cilantro or parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, cayenne pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag; seal bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.

To serve, drain the shrimp, discarding the marinade.

Slow Cooker Korean Ribs

2009-02-05T14:08:00.004-07:00

Adapted from Daily Unadventures in Cooking.

This is a favourite slow-cooker recipe in our home now. We buy ribs in giant packs at Costco, and half a pack is about perfect for this! Leftovers are delicious, too.

3 -4 pounds pork or beef ribs, trimmed of excess fat and cut into single ribs
½ cup soy sauce
1 cup + a couple Tbsp orange juice
2 Tbsp rice vinegar
2 Tbsp ginger, grated
2 tsp hot chili flakes
3 cloves garlic, finely minced
2 Tbsp toasted sesame oil
2Tbsp honey
2 Tbsp corn starch mixed w/ cold water, as needed.
Sesame seeds & chopped green onions (garnish)

The night before:
Place a large saute pan over medium heat add ribs and cook for 15-20 minutes until browned on all sides. Remove from pan to a plate to cool, and use a couple tbsp of orange juice to deglaze the yummy sticky bits off the bottom of the pan. Reserve these delicious juices.

Transfer ribs to a container and refrigerate.

In a bowl, combine the reserved juices, soy sauce, juice, vinegar, ginger, garlic, chili, oil and honey and mix well. Refrigerate.

The next day:
Transfer ribs to slow cooker and pour sauce over top. Cook on low for about 8 hours or until meat is very tender. If you would like a sauce, remove the ribs from the slow cooker, and add cornstarch & cold water (mixed together) to thicken.

To serve arrange on a platter and pour sauce over top, garnish with green onions and sesame seeds.

Cucur Udang (Prawn Fritters)

2009-02-05T13:46:00.006-07:00

Adapted from Seasaltwithfood.

This is a delicious, simple Malaysian fritter recipe that doesn't look like much before it's cooked, but comes out crispy on the outside, chewy in the middle, and oh so tasty! These are simple to make small for appies, or a little bigger as a side dish with a lovely soup. I got about 12 big (about palm-sized) fritters out of this!

1 1/2 cups flour

1/2 tsp baking powder

1/4 tsp ground turmeric

1 tsp salt

1 cup water (maybe a little more)

1/2 cup green onions, roughly chopped (you could also use chives, or shallots!)

2 cups bean sprouts, rinsed well (really, really well!) and shaken dry

1/4 to 1/3 lb raw prawns, shelled and chopped roughly (or whole, if you prefer!)

Oil for frying

Combine the flour, baking powder, turmeric and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick batter. Stir in the chives, bean sprouts and prawns. Add more water if the batter seems too thick - it should be smooth, but not like a chunk of dough. The consistency should be like a really thick pancake batter.

Heat about an inch of oil in a frying pan to about 375 degrees.

Using a large spoon, take a scoop of batter, and gently drop it into the oil. Repeat. Cook 3-4 minutes until golden brown, and flip to cook the other side, another 2-3 minutes until golden brown and crispy.

Drain fritters on paper towel. Cool for 5-10 minutes, and then dig in! These are excellent served with a seasoned mayonnaise dip - we made ours with mayo, chile paste and a little chopped cilantro. These are also really delicious several hours later at room temperature! Next time I make some, I'm making extras to snack on after dinner!

Turkey Lettuce Wraps

2009-02-01T18:47:00.005-07:00

This was posted on a message board and it is too yummy not to share!

Ingredients

* 2 tablespoons oil
* 1 to 1 1/2 lbs ground turkey
* 1/2 large onion - chopped
* 4 cloves garlic - minced
* 1 cup water chestnuts - finely chopped
* 1 large head butter lettuce
* 2 carrots
* 5 green onions - chopped

Special Sauce

* 1/4 cup sugar
* 1/4 cup water
* 2 tbsp. hoisin
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 2 tablespoons ketchup
* 1 tablespoon lemon juice
* 1/8 teaspoon sesame oil
* 1/2 to 2 tsp red chile paste based on how spicy you like things
* 1 tsp cornstarch mixed with 2 tbsp cold water

Stir Fry Sauce

* 2 tablespoons soy sauce
* 2 tablespoons brown sugar
* 2 tablespoons hoisin
* 1/2 teaspoon rice wine vinegar

Directions

Bring 1 tbsp. oil to high heat in a wok or large frying pan. Saute turkey, onions and garlic until browned. Add water chestnuts and saute over high heat for 5 to 6 minutes. Add brown sugar, soy, hoisin, and vinegar for the stir fry sauce. Saute and stir for a few more minutes until combined.

While the turkey is browning, make the special sauce by dissolving the sugar in water in a small pot over medium heat. Add hoisin, soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil, and hot chili sauce to your taste. Bring to a boil, stir in cornstarch mixture to thicken, and turn off heat.

To Serve:

- On a plate place separated lettuce leaves (cut in half if really large), ribboned carrot (use your peeler), and chopped green onion. Place warm turkey in a serving bowl, and special sauce in a separate serving bowl. Everyone makes their own. Lettuce, chicken, carrots, green onion, and then a drizzle of sauce. Wrap and then enjoy.

Salmon Pasta Toss

2009-01-29T14:38:00.005-07:00

I kind of came up with this one night when we were having salmon and I was sick of the same old thing, so some of the measurements are approximates (i.e. the oil, the Parmesan)

-2 frozen or fresh salmon fillets
-1/2 each red and green pepper, julienned
-2 cloves of garlic, minced
-2 tbsp olive oil
-2 tbsp Parmesan cheese
-spice mix of 2 tsp Mrs Dash, 1 tsp lemon pepper and 1/2 tsp rosemary
-pasta, such as rotini or penne, enough for two people

1. Sprinkle spice mix over both sides of the fish. If it is frozen, brush with a little olive oil so it will stick.
2. Bake fish in 450 F oven for 10 mins (fresh) 20 mins (frozen)
3. Meanwhile, cook pasta.
4. Saute peppers in a small amount of olive oil along with garlic until soft.
5. When salmon is done, remove from oven and break apart into small pieces.
6. Toss salmon, peppers, pasta, parmesan and olive oil until well combined/coated.

Beef Stew

2009-01-26T18:16:00.001-07:00

So today I decided to make a big old batch of beef stew for dinner (it has been cold here!) I have never made stew and had no real recipe... here is what I came up with:

2lbs stewing beef cut into cubes
1/4 cup flour
S & P
2 tbsp olive oil
2 bottles dark beer
2 cans beef stock concentrate
2 tsp thyme
2 tsp rosemary
2 bay leaves
S & P
3-4 cloves garlic, minced
1/2 tsp dry mustard
2-3 carrots, chopped into large pieces (I like chunky stew)
3-4 stalks celery, chopped into large pieces
4 potatoes, chopped into large pieces
1 onion, chopped into large pieces

Mix flour, salt, and pepper. Toss beef cubes in flour until coated. Heat up olive oil in a large pot, toss in beef (in batches) and brown all sides. Add beer, stock, 2 cans water, thyme, rosemary, bay leaves, garlic, and salt & pepper. Bring to a boil then turn down and simmer until beef is tender (mine took about 2 1/2 hours.) About 30 minutes before you want to eat, add carrots and celery. 10 minutes later, add potatoes (if you use smaller pieces, adjust this accordingly.) Cook for about 15-20 minutes of until all veggies are tender but not mushy. Serve and enjoy!

This is not a thick stew, more of a chunky soup This would freeze very well (most of my batch is in the freezer already!

Pork Cutlets with Mushroom Sauce

2009-01-18T08:18:00.001-07:00

I made this a while back when I needed to bribe my husband to go Christmas shopping with me - it worked!

2 - 4 Pork Cutlets (as many as you need really)
1/2 cup flour
S & P
Olive oil for frying (enough for a thin layer on the bottom of your pan)

1 tsp olive oil
1/2 minced red onion
1/2 lb mushrooms, sliced (I used button but you could use anything)
1 cup white wine
S & P
1 tbsp good quality balsamic vinegar
1/2 cream

Heat up 1 tsp olive oil in a frying pan and add onions,mushrooms, and S & P. Saute for a few minutes and toss in white wine and balsamic vinegar. Simmer for a few minutes to cook off alcohol and the tartness of the vinegar. Add cream and simmer until thickened (I cooked the the pork after I added the cream.) Stir occasionally while the pork is cooking.

Heat olive in a frying pan (med - med high heat). In a shallow bowl, mix flour and S & P. Lightly coat pork in flour mixture and cook in olive oil until done and browned, about 3-4 minutes per side depending on thickness.

Serve pork with yummy mushroom sauce on top. I served this with potatoes as well but it would be equally good with spatzle or even egg noodles

Mixed Bean Stew with Cottage Dumplings

2009-01-18T08:15:00.000-07:00

Stolen from a friend of a friend

Stew
1 can (15 oz) great northern, cannelloni or navy beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2.5 - 3 cups tomato sauce
1 medium red bell pepper, chopped
2 cloves garlic, minced
3 tsp dried basil leaves
2 tsp olive oil
¼ tsp pepper

Cottage Dumplings…
1 cup shredded cheese (mozza or cheddar or whatever else you have in the fridge!)
2/3 cup frozen (thawed) or canned (drained) corn
1/2 cup cottage cheese (drain if really runny)
1/3 cup bread crumbs
1/3 cup cornmeal
3 egg whites

For stew, place all ingredients in first recipe in a 3-quart saucepan and bring to a simmer. For dumplings, combine all ingredients in 2nd recipe and shape into 12 balls. Carefully slide balls onto simmering bean mixture (do not drop directly onto stew – place ball in a spoon and place spoon on top of stew mixture and slide ball off using finger or another spoon – this prevents them from “sinking” into the stew). Simmer uncovered 10 minutes. Cover and simmer about 10 minutes longer or until dumplings are firm.

Mushroom Lasagna

2009-01-18T08:14:00.002-07:00

Mushroom Filling
2 lbs mushrooms, chopped (use what you like, I used a mix of buttons and crimini)
3 cloves garlic, crushed
1/2 onion, finely chopped
S &P

Sauce
1/2 cup butter
1/2 cup flour
4 cups whole milk
S & P

1pk lasagna sheets (I used the fresh ones)

Parmesan cheese

Saute the chopped mushrooms, onion, garlic and S & P. Cook down and remove as much liquid as possible (you can reserve this and use it in place of some of the milk in the sauce, just add milk to make 4 cups.)

Melt butter over medium heat in a sauce pan. Add flour and whisk well. Allow to bubble a bit so the flour cooks off. Add 4 cups whole milk and S & P. Bring to a low boil and shut off, stirring frequently.

Place a small amount of sauce (about 1/6th) in the bottom of a 9 x 13" pan. Layer other ingredients:

Noodles
1/2 mushrooms
1/3 sauce
handful parm
Noodles
1/2 mushrooms
1/3 sauce
handful parm
Noodles
remaining sauce
handful parm.

Bake at 350 for about 45 minutes or until hot. Let rest at least 15 minutes before you cut or it will run everywhere!

Enchilada Casserole

2009-01-16T18:08:00.001-07:00

Adapted from Sandi Richard

1 lb ground beef
1 onion, chopped
1 can chopped green chilies
1 can cheddar cheese soup
1 cup salsa
1 cup each (divided into 1/2 cup portions) mozzarella and cheddar cheese
14 oz can of tomatoes without liquid (or a few tomatoes you have a home, etc)
12-14 (depending on pan size) oven-ready lasagna noodles
2/3 cup water

Brown ground beef. Add onions and let cook until soft. Add chilies, soup, salsa, tomatoes and 1/2 cup of each cheese. Stir until all well combined.

Place 3 noodles in the bottom of a lasagna dish (I often put three lengthwise and then 1/2 of one perpendicular at the "top") and coat with 1/3 of the sauce. Continue 2 more times. Top with remaining cheese. Pour water over the whole thing (if you've used more than 12 noodles add a little more water, but not much. I rarely add more than 3/4 of a cup).

Cover tightly with tin foil (water helps steam cook the noodles).

Cook in oven 350 F for 50 mins. Remove and let rest 5 mins. If you find it looks watery when it comes out (only happened to me once) put it back in for a few more minutes.

Serve with salad.

Chicken Tortilla Soup

2009-01-16T18:06:00.002-07:00

Adapted from a Canadian Living cookbook

3 boneless, skinless chicken breasts
4 corn tortillas cut into strips
veg or olive oil
2 cloves of garlic, minced
1 onion, chopped
1 tbsp cumin (the recipe calls for 1 tsp but we found it had no taste so I upped it)
1 tbsp chili powder (ditto)
1 each red and yellow pepper, chopped
4 plum tomatoes, chopped (or I often use one carton of small grape tomatoes)
4 cups (or 1 large tetra pack) of chicken stock
1 cup frozen corn
dash of lime juice

Heat some oil in a frying pan and on medium low heat toast the tortillas (this can also be done in the oven to be healthier or just use crushed tortilla chips to save time).

Remove chips and let rest on a paper towel. Cook chicken in frying pan. When nearly done, add onions and garlic and cook until softened. Add cumin and chili powder and cook for a few minutes more. Add peppers and let cook for a few minutes to soften. Then add stock and tomatoes, bring to a boil, then reduce heat and let simmer for 7 minutes.

Add the frozen corn, cook for a few minutes until corn is softened. Add a splash of lime juice and top each individual bowl with tortilla chips.

Baked Yam Medallions

2009-01-16T17:26:00.003-07:00

From the Looneyspoons cookbook

4 medium yams/sweet potatoes scrubbed, unpeeled
2 egg whites
1 clove garlic, minced
1/3 cup unseasoned bread crumbs
1/3 cup Parmesan cheese
1 tsp dried basil
3/4 tsp dried rosemary

Preheat oven to 425 F

Slice yams into 1/4 inch thick rounds. Combine egg whites and garlic in a large bowl. Combine other ingredients and place on a plate or shallow dish.

Add yams to egg mixture, toss to coat. Then coat both sides of yams in the bread crumb mixture. Place on a single layer on a cookie sheet that was sprayed with non-stick spray. Bake for 15 minutes, flip yams, then bake 15 mins more.

Italian Sausage and Pasta Soup

2009-01-13T22:05:00.004-07:00

Italian sausage was on sale today so I dragged out this old favorite with every intention of making it for dinner. I quickly learned that I was missing a bunch of ingredients and ate KD instead. Oops?

Time: about an hour to prep and cook
Makes about 10 1-Cup servings.

Ingredients
• 1 lb hot or mild Italian sausage
• 3 medium carrots peeled and chopped
• 1 large onion, peeled and chopped (works with shallots or leeks, too)
• 3 cloves garlic, peeled and chopped or crushed
• 8 C lowfat or fat free chicken broth
• 1 15 oz can diced tomatoes
• 1 15 oz can cannellini beans, rinsed and drained
• 1 T dried basil
• 1 ½ C large shell pasta
• 6 oz spinach leaves, rinsed and slightly chopped (I use bagged baby spinach)
• Salt and pepper to taste
• Grated parmesan cheese

Directions
1. Squeeze sausages from their casings into a 5-6 qt pan over high heat and stir often, breaking up sausages with a spoon. Cook until brown and crumbly. Spoon out and discard all but 1 T fat from pan.
2. Add carrots, onion and garlic; stir often until onion is limp, 5-7 mins.
3. Add broth, basil, tomatoes (including juice), and beans and bring to a boil.
4. Add pasta, reduce heat and simmer, covered, stirring occasionally until pasta is just enter to the bite about 10 mins. Skim and discard any fat.
5. Stir in spinach and cook just until it is wilted, about 30 seconds.
6. Add salt and pepper to taste. Garnish with parmesan.

Flourless chocolate cake

2009-01-06T07:54:00.003-07:00

Source : Gourmet magazine via epicurious

An easy and fast and delicious recipe. The cake is moist and fudgey. Good quality chocolate is key!

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. (I use parchment)

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes (if you can wait that long) and invert onto a serving plate. (I just leave it in the pan and let the family pick at it every time they walk by)

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week. But it won't last that long)

Blueberry buttermilk pancakes

2009-01-06T07:43:00.003-07:00

My quest for the perfect buttermilk pancake ended with this recipe. The batter and resulting pancakes are thick and fluffy. I've substituted strawberries or chocolate chips for the blueberries and also make them plain for my kid. I use some metal cookie cutters from Ikea to make pancake hearts and stars for her (remember to butter the edges of the cutter) or if I'm feeling ambitious, a free-form pancake turtle.

Also, because they're so thick, I find I have to play with the heat a little to make sure the outsides aren't burnt and the insides are cooked. I turn the heat down a bit after flipping to avoid the dreaded "sashimi pancake".

1 1/3 cups all purpose flour
3 tablespoons sugar (I reduce this to 1 tbsp)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk (sometimes a bit more if the batter is really thick)
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries
Pure maple syrup (Ha, like Canadians would use anything else)

Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

Chocolate Peppermint Cookies

2008-12-07T18:38:00.004-07:00

Chocolate Peppermint Cookies
Source: My Kitchen Cafe which she adapted Slight from the Dec. Issue of Martha Stewart Living.

In her post she stated "Like most Martha Stewart recipes, the instructions are a tad fussy and it takes some time to chill/freeze all the different components of the dough, but in the end, it was worth it."

Makes 6 dozen (um, not so much - I barely got 3 dozen out of the recipe)

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped (I used about 8 ounces white chocolate and the rest white almond bark, since that is what I had on hand - it worked great)

Preheat oven to 325 degrees. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl in the microwave (don't overheat or the chocolate/almond bark will sieze!). Dunk cookies into melted chocolate. Using a fork, press lightly on the cookie until completely submerged in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours.

***I've not tried making these yet, I'm hoping to try them out tomorrow during Natasha's nap.

Holiday Morning Buns

2008-12-07T18:23:00.005-07:00

I made these tonight when I got home from work at 5pm. So simple and fast! I popped them in the freezer and am going to bake them in the morning so that Tash and I can have nice warm buns for breakfast! As the recipe says, it's perfect for Christmas morning.

Holiday Morning Buns
Source: My Kitchen Cafe

3 1/2 cups (14 3/4 ounces) all-purpose Flour + 1/2 cup (2 1/4 ounces) cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) sugar
2 to 2 1/4 cups heavy cream

Coating
7 tablespoons butter, melted, OR 2 5/8 ounces milk
Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they're baked.

Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.

Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they'll be touching one another, which is just fine.

Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don't need to thaw.

If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can assess this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for done-ness as instructed above. Tent them with aluminum foil after 45 minutes of baking. (I actually forgot the "tenting" step and the buns didn't get burned - phew!)

Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

Turkey or Veggie Chili

2008-12-06T12:31:00.002-07:00

This is the best chili recipe I have found yet! Simmers in the slow cooker all day, or on the stovetop at the last minute. Easily turns into fabulous veggie chili by simply omitting the turkey and increasing the beans. Add veggies you like, or omit ones you don't like. There is lots of flavour, but its not very hot (my 3yo and 10mth old love it).

1lb ground turkey
1 onion, chopped
1 green pepper, chopped
1c carrots, chopped
1c mushrooms, sliced
1c frozen corn
2 lg cans mixed beans (drained and rinsed)
1 28oz can diced tomatoes
1 can chopped chilis
4Tb chili powder
1tsp garlic powder
1tsp oregano
1tsp cumin
1tsp paprika
1tsp pepper
1tsp salt
1c water (start out with much less, use more if needed depending on how runny or chunky you like your chili)

1. Brown turkey and onions.
2. Add to crockpot. Add rest of ingredients. Simmer on low all day.

or

1. Brown turkey, onions and green pepper in large pot
2. Add rest of ingredients and simmer 45min

Quick and Easy Tilapia

2008-11-26T21:16:00.004-07:00

This is my adaption of a tilapia recipe I found on Recipezaar, I made it because I had no other ingredients. It turned out better than many of the 'fancy' recipes I've tried!

1 1/2lbs tilapia fillets (about 6)
1 c flour
garlic powder
old bay seasoning
salt & pepper
2tb butter
lemon juice

Melt butter in large skillet. Dredge fillets in flour, place in pan. Sprinkle liberally with garlic powder, old bay seasoning and salt and pepper. Fry about 2min, flip fillets (be careful, they may want to fall apart). Season again. Fry until done (another few minutes).

Slow-Cooked Moroccan Short Ribs

2008-11-25T09:49:00.003-07:00

Slow-Cooked Moroccan Short Ribs
Adapted from Cuisine at Home
Source Blog - Noble Pig

The Rub:
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt

The Ribs:
2-1/2 lb. short ribs
1 Tablespoon Olive Oil
3-1/2 cups low-sodium beef stock (or broth), divided
3 carrots, cut into 2-inch chunks (cups)
10 baby red potatoes or baby Yukon golds (2 cups)
1/2 onion, cut in half, root intact
2 Tablespoon honey
1 teaspoon red pepper flakes
6 Tablespoon all-purpose flour
1/2 cup dried apricots
2 teaspoon lemon juice

Combine cinnamon, ginger, cumin, turmeric and salt. Rub the spice mix into the ribs, thoroughly coating all sides, pressing the spices into the meat as best you can.

Sear the ribs in olive oil over high heat, until all sides are browned, about 7-10 minutes. Transfer the ribs to a slow-cooker, pouring off any excess oil from the pan. Deglaze the pan with 3 cups beef stock or broth, scraping all bits from the bottom, transfer to the slow-cooker, pouring over the ribs.

Add carrots, potatoes, honey, red pepper flakes, and onion to the ribs and deglazing broth. Simmer the ribs on high-heat until they are fork-tender and falling off the bone, about 3-1/2 hours.

Discard onion and strain any fat that has accumulated on the surface.

Whisk flour and a 1/2 cup beef stock (broth) together and stir slowly into the slow cooker. If you pour it all at once and do not stir well you will end up with globs of flour balls. Add dried apricots and simmer for another 1/2 hour, until thickened. Stir in lemon juice before serving.

We had the dish last week on one of the really cold days. My husband's only complaint was the ribs, he his not a fan of ribs bc of the bone. :p Anyho, it tasted yummy and is divine on a chilly day. I made rolls to go with it as the stew does make quite a thick gravy that is awesome for bread/roll dipping! I have this on the meal plan for this week and this time I just bought some boneless beef for stews to put in to appease my Husband. :p

American-Italian all'Amatriciana

2008-11-25T09:30:00.004-07:00

American-Italian all'Amatriciana
slightly adapted from 30 Minute Meals
Source Blog - Taste and Tell

salt
1 pound whole-wheat penne pasta
1 tablespoon extra virgin olive oil
6-12 slices lean peppered bacon, chopped (amount depends on preference)
1 large red onion, chopped
4 cloves garlic, finely chopped
1 cup chicken stock
1 (28-ounce) can crushed fire roasted tomatoes
black pepper
handful of chopped flat-leaf parsley
shredded sharp white Cheddar cheese

Heat water to boil for pasta, season with salt and cook pasta to al dente.

Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.

Soo yummy! All the recipes I post are ones I've tried but I really enjoyed the sauce for this pasta dish. Super easy and fast to make.

Sweet and Spicy Chicken

2008-11-25T09:21:00.002-07:00

Sweet 'n' Spicy Chicken
Adapted from Taste of Home
Source: The Noble Pig

1 pound skinless, boneless chicken breasts
3 Tablespoons taco seasoning
1 to 2 Tablespoons vegetable oil
1 jar (11 ounces) chunky salsa
1/2 cup peach preserves

Cut skinless, boneless chicken breasts into 1/2-inch cubes. Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat.

In a skillet, brown chicken in vegetable oil. Combine chunky salsa and peach preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.

Serve over rice.

Homemade Hummus

2008-11-19T12:19:00.004-07:00

This is a really good basic hummus recipe, the lemon and garlic flavours aren't too strong. This recipe could easily be enhanced with more garlic, more lemon, dried red chile flakes, or whatever your heart desires. I added a couple teaspoons of red chili flakes when I made it, and it added just the right amount of spice for it to be interesting. It's also lovely to serve garnished with a drizzle of olive oil and a sprinkle of chopped fresh parsley on top.

2 cups chick peas (1 med. can), drained and rinsed
1/3 cup tahini
1/4 cup lemon juice
1 tsp salt
2 cloves garlic, halved

In a food processor, combine all ingredients and puree for 5 minutes or until smooth. Adjust ingredients to taste, and serve with pitas, vegetables, crackers, etc.

Pasta with smoked salmon vodka sauce

2008-11-19T08:45:00.003-07:00

I don't really measure for this recipe, feel free to adjust the ingredients. My family really likes capers, so I usually use more. Next time I make this I plan to add minced garlic with the shallots. Black olives would probably be good too. This makes about 4 servings.

One box of whole wheat pasta
3 shallots, thinly sliced
2 tbsp butter
Half of the large pack of Coho salmon from Costco, about 1/4 lb maybe, chopped.
A shot of vodka
2 cups pureed tomatoes
1/2 cup whipping cream or half and half, or even whole milk.
salt, pepper
2 tbsp capers
1 tsp minced parsley

Cook pasta as per directions and drain.
While pasta is cooking, in a large pan (that will hold all your sauce and pasta) sautee shallots in butter until they soften.
Add salmon and cook a minute or so more, stirring, until it lightens in color
Carefully add vodka. It's a good idea to take it off the flame while you do this.
Add pureed tomatoes and stir, cook for 2 minutes. If the sauce seems to runny, let it simmer for a few minutes until it's thicker.
Add cream and stir, cook for 2 minutes.
Add capers and parsley and salt and pepper. Stir, cook for a few minutes more.
Add drained pasta and stir it up. Taste and add seasonings.
Enjoy! Drizzle some olive oil on top of pasta on your individual plates for extra goodness.

oob's Greek Style Lemon Potatoes

2008-11-18T17:22:00.003-07:00

I made these: http://gastronomicalgals.blogspot.com/2008/11/greek-style-lemon-potatoes.html and they were delicious! Here's a picture:

oob, do you want to add this pic to your post? Then I can delete this one

Greek-Style Lemon Potatoes

2008-11-16T16:18:00.003-07:00

These potatoes are a superb accompaniment to any meal! They roast up with a beautiful slightly-crunchy exterior, and the lemon flavour is fresh without being completely overwhelming.

4-5 medium potatoes, peeled
1/3 c lemon juice
1/4 c olive oil
1 Tbsp fresh oregano, finely chopped (1/2 Tbsp dried)
1 Tbsp fresh flat-leaf parsley, finely chopped (1/2 Tbsp dried)
salt & pepper

Cut potatoes into large chunks (4-6 pieces each). Parboil for about 5 minutes, until they are just beginning to cook and are no longer hard around the edges. Drain and set aside. Preheat oven to 400.

Whisk together lemon juice, olive oil, oregano and parsley. Add a sprinkle of salt and pepper. Pour about 3/4 of this mixture over the potatoes and toss to coat. Spread evenly in a pan or baking dish, and roast for 30-40 minutes, shaking every 10 minutes, until tender inside and crispy outside. Just before serving, drizzle with the remaining lemon mixture, and season with a little more salt & pepper.

These potatoes also reheat quite well, if you are making them for a potluck or just want to roast them ahead of time, you can do all but drizzle them with the reserved lemon mixture. Simply reheat at 425 for 10-15 minutes until sizzling hot, season and serve!

Potato Leek Soup

2008-11-16T12:04:00.002-07:00

my grandma taught me how to make this soup a few years back. It's a crowd pleaser and great for lunches with friends! There's no formal recipe but this is how it goes.

some potatoes (like 3 or 4 medium)
some leeks (like 1 or maybe 2 depending on size)
some celery (2 or 3 stalks)
some carrots (1 or 2 depending on size)
some onions (1 small)
some chicken stock
1 pound of bacon
some cream (the heavier the better)
fresh dill chopped up
salt and pepper

the steps:

cut up the bacon in small pieces. this works best if the bacon is still slightly frozen. fry the bacon until really crisp...burnt almost.

meanwhile chop up your vegetables. i like to grate the carrots. once the bacon is burnt add it to the bacon. add a little stock and let cook for a while until veggies are the consistency you like them in soups.

cook your cut up potatoes separately. you can drain all the water from the potatoes or add some of it to the soup. it's up to you.

add the rest of the stock. cook for a while...like half an hour.

add your cream and your dill and salt & pepper.

next i usually take my potato masher and just mash some of the soup up. like 3 or 4 good mashes. this makes the soup kinda smooth but kinda lumpy too. just nice for a fall/winter soup.

let cook for another few minutes. i like this soup very thick...but you might not. it's all about experimentation.

Cheers!

Chickpea and Leek Soup

2008-11-16T09:39:00.003-07:00

This is a quick, healthy and delicious soup for winter. It is from Jamie Oliver's 'Naked Chef', but adapted for what I actually do. This makes about 5-6 portions.

1 1/2 19 fl oz cans of chickpeas
1 large potato, peeled
5 large leeks
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, finely sliced
salt and fresh ground black pepper
4 cups vegetable or chicken stock
grated parmesan cheese (optional)
extra-virgin olive oil (optional)

1. Chop the potato into small-ish chunks and steam the in the micowave or parboil it for 5 minutes.
2. Remove tough outer skin of leeks, slice lengthways and wash carefully. Slice finely.
3. Warm a thick bottomed pan, and add the oil and butter. Add the leeks and garlic to the pan and cook gently with a good pinch of salt until tender and sweet.
4. Add the chickpeas and cooked potato and cook for 1 minute.
5. Add 2 cups of the stock, season to taste and simmer for 15 minutes.
6. Let cool a little. Blend in blender or food processor if desired (the soup can be left as a chunky soup). Add enough remaining stock to acheive the consistency you like.
7. Check seasonings, and add parmesan if desired. Can also be served with a drizzle of olive oil on top too.

If you are freezing the soup it's best to do it before you add the parmesan.

Grilled Salmon with Feta & Cream Dressing

2008-11-10T16:23:00.007-07:00

Being from the east coast, I figured there would be no better receipe for a first post than this one. A favourite in my home, it is usually made a least twice a month, if not more.

Feta and Cream Dressing:
1/3 cup (80 mL) Canadian Feta cheese
3/4 cup (180 mL) cucumbers, crudely chopped
2 tbsp (30mL) green shallots, chopped
1 cup (250 mL) plain yogurt
1/3 cup (80 mL) whipping cream (35 %)
1 tbsp (15 mL) lemon juice
Pepper to taste

Dill and Lemon Butter:
5 tbsp (75 mL) salted butter
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) fresh dill, chopped

Salmon:
6 salmon steaks, 6 oz (170 g) each
6 cups (1.5 L) mixed salad greens
1 cup (250 mL) minced radishes
2 tomatoes, sliced
2 green shallots, minced
1/2 cucumber (minced) and a few sprigs of fresh dill (to decorate)

Preparation:

*Feta and Cream Dressing: Puree cucumber and shallot in an electric mixer. Add yogurt, Canadian Feta cheese, cream and a few drops of lemon juice. Season with pepper.

*Dill and Lemon Butter: Blend together butter, dill and lemon juice. Season with pepper.

Brush salmon steaks with dill and lemon butter. Place steaks on preheated barbecue grill and cook for about 3 minutes. Brush steaks again, then turn them over and cook until done. In a bowl, thoroughly toss salad greens, radishes, tomatoes and shallots with Feta and Cream Dressing. Arrange salad on plates and place steaks beside it. Decorate with dill sprigs and minced cucumber, then drizzle with Feta and Cream Dressing.

Nutritional information:
For 1 serving:
Energy: 549 Cal / 2306 kJ Proteins: 40 gCarbohydrates: 13 gFat: 38 gCalcium: 192 mg (17 % Recommended Daily Intake)Total dietary fibre: 2.5 g Sodium: 390 mg

The Famous Cola Roast

2008-11-10T12:24:00.003-07:00

No foodie blog is ever complete without the famous slow-cooker cola roast! Bizarre yet deliciously simple, this is the perfect roast to have with garlic mashed potatoes on a cold winter night. The sauce makes a fantastic gravy, too.

1 beef pot roast (the cheapest cut of meat you can find is perfect for this!)
1 can cola (regular, not diet)
1 pkg onion soup mix
1 can cream of mushroom soup
2 Tbsp cornstarch
4 Tbsp cold water

Set roast in the slow cooker. Gently whisk together the cola, onion soup mix and cream of mushroom soup. Pour mixture over top of the roast, and cook on low for 8-10 hours, or high for 4-6. Remove roast from slow-cooker to a cutting board for slicing. To make the gravy, whisk together corn starch and cold water, stir it into the remaining sauce and crank the slow cooker up to high. In a few minutes it should thicken and turn into a delicious bubbling gravy. Add more cornstarch and water if necessary.

Garlicky Roasted Pumpkin Seeds

2008-11-08T15:35:00.003-07:00

I was trying to think of a good way to spice up the traditional salt-and-butter method of roasting pumpkin seeds, and this turned out to be far tastier than I expected! It's really hard to stop eating them!

2 tsp butter, melted
1/4 tsp salt
pinch of garlic powder
1 tsp worcestershire sauce
1 cup pumpkin seeds

Stir together butter, salt, garlic powder and worcestershire sauce. Pour over pumpkin seeds and toss to coat. Spread out the seeds on a foil-lined sheet and bake at 275 for 1 hour.

Mexican Casserole

2008-11-07T20:04:00.003-07:00

This is a fantastic casserole that is quick to put together and reheats beautifully. Anyone who likes tacos or burritos will be sure to love this!

1 lb ground beef
1 pkg (or 6 Tbsp) taco seasoning
1 1/2 cups salsa
1 can refried beans
1 can corn niblets
4 tortillas
3 cups shredded cheddar cheese (or more!)
Sour cream & green onions (to garnish)

Cook ground beef fully, drain excess fat. Stir in taco seasoning, salsa, refried beans and corn, mix well. In a 2.5-3-quart round casserole dish, layer beef mixture, a tortilla, cheese. Repeat the layers three more times, top with what's left of the beef mixture and some more cheese. Bake at 350 for 30-45, until cheese is bubbly and starting to brown. Serve with sour cream and green onions.

Candied Kielbasa

2008-11-07T20:01:00.002-07:00

This appy is always a hit at potlucks! Make sure you save some for yourself for midnight-snacking!

2 lbs kielbasa sausage (garlic is best)
1 cup brown sugar
1/2 cup ketchup
1/4 cup horseradish

Combine sugar, ketchup and horseradish in a small saucepan. Cook over medium heat until thick and bubbly. Slice kielbasa into rounds, about 1/8-1/4" thick. Place kielbasa in a 9x13 pan, pour sauce over top and stir to coat. Bake at 350 for 45-50 mins, stirring every 10-15. Serve warm with toothpicks!

This makes a lot, so cutting the recipe in half is recommended for small get-togethers!

Queen Elizabeth Cake

2008-11-07T19:54:00.001-07:00

This recipe is from my mother-in-law and is always a success. It can be served either as a dessert with ice-cream on the side, or as a cake.

Cake:
1 cup pitted dates
1 cup water
¼ cup margarine
1 cup sugar
1 egg
1½ cups all-purpose flour (sifted)
1 tsp baking powder
1 tsp baking soda
½ cup chopped walnuts
1 tsp vanilla extract

Topping:
½ cup margarine
10 tbsp dark brown sugar
5 tbsp 35% cream
1 cup shredded coconut (sweetened is best)
½ cup chopped walnuts

Instructions:

1. Preheat the oven to 350 degrees F. Put the dates and water in a small saucepan. Simmer together for 3-5 minutes then leave to cool until lukewarm.
2. In a food processor, mix the ¼ cup margarine and sugar together well. Add the egg and mix again. Add the sifted flour, baking powder and baking soda, and mix again until all the flour is incorporated.
3. Add the dates, chopped walnuts and vanilla extract and process one final time (Note: if you are using a hand held mixer and not a food processor you should process or blend the dates and nuts separately to ensure they are finely chopped before adding).
4. Pour the mixture into a greased 9 x 12” baking tray and bake for an initial 30-35 minutes.

For the topping:
1. In a medium sized saucepan heat all the topping ingredients over medium-low heat until the margarine is melted. Stir well. Bring the mixture to a boil, and while still hot pour evenly over the cooked cake. Poke holes with a fork through the topping into the cake.
2. Return to the oven for an additional 10 minutes.