Kath's Kitchen

Banana Bread Pudding

2012-02-09T13:08:00.000-08:00

Ingredients

8 tablespoon(s) (1 stick) butter
4 bananas, sliced 1/3 inch thick
6 tablespoon(s) light brown sugar
2/3 cup(s) milk
1 cup(s) heavy cream
2 eggs
1 egg yolk
1/3 cup(s) granulated sugar
1 tablespoon(s) granulated sugar
1/8 teaspoon(s) salt
1/2 teaspoon(s) fresh nutmeg
1/2 teaspoon(s) cinnamon
6 slice(s) firm white bread

Heat oven to 325 degrees F. Butter (using 1 tablespoon) a 9-inch deep-dish pie plate and one side of a 12-inch square of aluminum foil; set aside.
Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown. Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.
Beat the milk, cream, eggs, yolk, 1/3 cup granulated sugar, salt, nutmeg, cinnamon, and remaining 4 tablespoons brown sugar together. Brush bread with the remaining butter, cut each slice in half, and layer in the pie dish. Tuck bananas between the slices. Pour in the milk mixture. Press to absorb the liquid. Cover with foil, bake for 30 minutes, remove foil, sprinkle with the remaining tablespoon granulated sugar, and bake uncovered until golden brown, about 25 more minutes. Cool on a wire rack. Serve warm or at room temperature.

10 Servings

Super Bowl Glazed Sausage Bites!!

2012-02-02T13:40:00.000-08:00

Ingredients:
1 pound bulk pork sausage
1 egg, slightly beaten
1/2 cup fine cracker crumbs
1/3 cup milk
1/2 teaspoon ground sage
1/8 teaspoon ground thyme
1/2 cup water
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon vinegar
1 tablespoon soy sauce
Preparation:
1 In a bowl, combine sausage, egg, crumbs, 1/3 cup milk, and ground sage and thyme. Beat with electric mixer at high speed for 5 minutes. Shape into about 3 dozen small balls (about 1 1/4-inch diameter). The mixture is soft, so keep hands wet to make shaping easier.
2 In a large skillet, in batches if necessary, brown the sausage balls slowly on all sides, about 12 minutes. Pour off excess fat. Combine remaining ingredients and pour over the sausage bites. Cover and simmer for 15 minutes, stirring occasionally.
Makes about 3 dozen sausage bites.

Italian Stuffed Peppers

2012-01-26T13:52:00.000-08:00

Ingredients

1 pound(s) ground beef
1 cup(s) uncooked white rice
8 ounce(s) mozzarella cheese, cut into 1/4-inch cubes
1 small onion, diced
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
1 teaspoon(s) minced fresh parsley
2 clove(s) garlic, minced
6 large red bell peppers, tops cut off and hollowed out
32 ounce(s) (can) crushed tomatoes
1 1/2 cup(s) beef broth
1/2 cup(s) grated Parmesan cheese

Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides.
Cover and cook on low for 6 to 8 hours. Top with Parmesan cheese before serving.

6 Servings

Creamy Chicken with Cheddar Biscuits

2012-01-19T16:01:00.000-08:00

FOR FILLING:
1 1/2 cups milk
2 tbsp chopped fresh thyme
1 tsp salt
4 skinless, boneless chicken breasts cut into bite-sized pieces, about 1 kg
1 tbsp vegetable oil
1 small sweet potato, peeled and cut into small cubes
1 celery stalk, thinly sliced
1/2 red pepper, chopped
1/2 onion, chopped
3 tbsp butter
1/4 cup all-purpose flour
1/2 cup frozen peas

FOR CRUST:

1 1/4 cups all-purpose flour
2 tsp baking powder
2 tsp granulated sugar
3/4 tsp salt
3 tbsp cold unsalted butter, cubed
3/4 cup grated old cheddar
1 egg
1/4 cup milk

Preheat oven to 375F. Heat 1 1/2 cups milk with thyme and 1 tsp salt in a large frying pan over medium-high. When simmering, add chicken. Cook, stirring often, until firm, about 6 min. Transfer chicken to a platter. Pour liquid out of pan and set aside.
Return pan to burner. Add oil, then sweet potato, celery, pepper and onion. Stir often until vegetables begin to soften, 2 to 3 min. Transfer vegetables to same platter as chicken.
Add butter to same pan. Gradually whisk in 1/4 cup flour and cook 1 min. Gradually whisk in poaching liquid. Whisk until sauce is smooth and thickened, 2 to 3 min. Stir in peas, chicken and vegetable mixture. Season with pepper. Stir to combine. Transfer filling into an 8-in.-square baking dish and place on a rimmed baking sheet. Set aside.
Stir 1 1/4 cups flour with baking powder, sugar and 3/4 tsp salt in a large bowl. Using the back of a fork, mash in butter until crumbly. Stir in cheese. Whisk egg with 1/4 cup milk in a medium bowl. Pour egg mixture into flour and stir until just moistened. Turn out dough onto a floured counter and gently knead until it comes together. Shape into a log about 9 in. long and 2 1/2 in. wide. Slice into 9 rounds. Lay on top of the chicken mixture. Brush tops of dough with more milk.
Bake in centre of oven until biscuit tops are dark golden and filling is bubbly, about 25 min. Let stand 10 min before serving.

Classic Vanilla Crème Brûlée

2012-01-12T16:23:00.000-08:00

1 vanilla bean

1 cup milk

1 cup 35% cream

Pinch salt

5 egg yolks

3 tablespoons granulated sugar

Topping:

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

Halve vanilla bean lengthwise. In saucepan, combine vanilla bean, milk, cream and salt; bring to boil over medium heat. Remove from heat; cover and let stand for 10 minutes. Discard vanilla bean.

In bowl, whisk egg yolks with sugar until pale and thickened., about 2 minutes. Stirring constantly with heatproof spatula add milk in slow, steady stream. Strain through fine-mesh sieve into clean bowl.

Divide egg mixture among six 6-ounce ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.

Bake in 350⁰F oven until skin forms on surface, edge is lightly set and custard is still slightly jiggly in the centre, 25 - 30 minutes.

Remove ramekins from pan; let cool on rack. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Topping:

Mix granulated sugar with brown sugar; sprinkle evenly over tops of custards. Place ramekins on baking sheet; broil, 6 inches from top oven element, watching carefully, until sugar is melted and caramel colour, 2 - 4 minutes. Let cool before serving.

Makes 6 Servings

Québécois-Style Pea Soup

2012-01-05T17:03:00.000-08:00

1 lb unsmoked ham hock - or smoked, if necessary, but reduce salt to ¼ tsp

2 tbsp butter

2 carrots, diced

2 ribs celery, diced

1 onion, diced

2 cloves garlic, minced, if using

1¼ cups dried yellow split peas

2 bay leaves

1 tsp dried savory

¾ tsp salt

¼ tsp pepper

1 Trim off and discard skin from ham hock; set aside.

2 In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, if using, stirring occasionally, until softened and golden, about 15 minutes.

3 Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes.

4 Stir in 8 cups water; add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally until peas are very soft and soup is thickened, 1½ - 2 hours.

5 Discard bay leaves. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.

4-6 Servings

Classic Tourtière for Eight

2011-12-15T12:34:00.000-08:00

Ingredients

1-1/2 cups cubed peeled potato

2 lbs lean ground pork

2 cups sliced mushrooms

3/4 cup (finely chopped celery

3/4 cup chicken stock

2 onions, finely chopped

3 cloves garlic, minced, optional

3/4 tsp salt

1/2 tsp each pepper, dried savory and thyme

1/4 tsp each ground cloves and cinnamon

1 bay leaf

1 egg yolk

Pastry for a 9" double crust pie

Preparation

1 In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

2 Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.

3 Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.

4 On lightly floured surface, roll out 1/2 of the pastry to scant 1/4-inch thickness. Fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.

5 Mix egg yolk with 2 tsp water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.

6 Bake in bottom third of 400°F oven until hot and golden brown, about 50 minutes.

Cranberry Maple Lemon Rice Pudding

2011-12-08T13:29:00.000-08:00

½ cup Arborio rice

3 cups milk (homogenized is best)

3 tablespoons pure maple syrup

¼ cup dried cranberries, cherries or blueberries (or a mixture of all 3), chopped if large

Grated zest of 1 lemon

Ground cinnamon

1 In a heavy saucepan, bring rice, milk and syrup to a boil over medium heat, stirring often.

2 Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Stir in cranberries (or other fruit) and half the lemon zest; cover and simmer for 5 to 10 minutes longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling).

3 Serve hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with remaining lemon zest, dividing equally, and cinnamon.

4 to 6 servings

Orange Popovers

2011-12-01T14:11:00.000-08:00

3 large eggs, at room temperature

1 tablespoon(s) sugar

1 teaspoon(s) finely grated orange zest

1 1/4 cup(s) milk

4 tablespoon(s) unsalted butter melted

1 1/4 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/2 teaspoon(s) salt

1 Preheat the oven to 425 degrees F. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.

2 Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.

Greek Chicken with Olives and Artichokes

2011-11-24T04:17:00.000-08:00

3 tablespoons olive oil

12 chicken drumsticks (4 lbs)

1 medium white onion, chopped finely

3 cloves garlic, crushed if using

1½ tablespoons finely grated lemon peel

1½ cups chicken stock

½ cup dry white wine

12-ounce jar marinated artichokes, drained, quartered

1 lb dried orzo pasta

3 tablespoons finely chopped fresh oregano

1 cup pitted Kalamata olives

1½ tablespoons finely grated lemon peel

¼ cup fresh lemon juice

1 Heat half of the oil in large heavy-bottomed pot; cook drumsticks, in batches, until browned all over. Remove chicken from pot and set aside.

2 Heat remaining oil in same pot; cook onion and garlic, if using, stirring until onion softens. Add 1½ tablespoons of lemon peel, stock, wine and artichokes; bring to a boil. Return drumsticks to pot, reduce heat; simmer, covered, 20 minutes. Uncover; simmer, about 10 minutes or until drumsticks are cooked through.

3 Cook orzo in pot of boiling salted water, uncovered, until just tender; drain.

4 Remove chicken from pot; stir in oregano, olives, 1½ tablespoons of lemon peel and lemon juice into sauce. Serve chicken with sauce on orzo.

Serves 4

Apple Purses

2011-11-17T04:15:00.000-08:00

⅓ cup unsalted butter

⅔ cup brown sugar

4 baking apples i.e. spy's, pink lady, peeled, quartered and cored

1 teaspoon grated lemon rind

½ teaspoon cinnamon

1 teaspoon ginger

½ package frozen puff pastry (sheets)

1 egg, beaten with a pinch of salt

1 Preheat oven to 400F

2 Combine butter and brown sugar in a skillet over medium-high heat. Add apples and cook until sauce is caramelized and apples are cooked, about 10 minutes. Add lemon rind, cinnamon and ginger. You will have about 2 cups of cooked apple.

3 Cut puff pastry sheet into 4 5x5-inch squares. Place pieces on ungreased baking sheet, divide apples among them. Bring up the 4 corners and seal with beaten egg. Brush the entire pastry with egg mixture.

4 Bake for 15 to 20 minutes or until pastry is golden. Cool 10 minutes, then serve with ice cream.

Serves 4

Baked Fish Fingers with Greek-Yogurt Dip

2011-11-03T15:39:00.000-07:00

¼ cup all-purpose flour

2 eggs

2 cups cornflakes, crushed (crush cornflakes by placing them in a bag and smashing with a rolling pin)

3 tablespoons chopped fresh dill

½ teaspoon salt

14 ounces cod (if frozen let thaw)

½ cup fat-free plain Greek yogurt

2 tablespoons finely chopped dill pickles

2 tablespoons finely chopped fresh dill

Oil cooking spray

lemon wedges optional

1 Preheat oven to 450F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tablespoon fresh dill and salt in a third dish.

2 Pat fish dry with paper towels. Cut into long sticks, approximately 15 pieces. Dip each piece first in flour, then in eggs, then in cornflake mixture. Lay on baking sheet. Light spray tops with oil.

3 Bake in centre of oven until golden brown, flipping halfway through, about 10 mins. (Total cooking time 20 mins.)

4 Stir yogurt with pickles and remaining fresh dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.

Serves 3 - recipe can be doubled

Chickpea Chicken Noodle Soup

2011-10-27T16:17:00.001-07:00

3 tablespoons extra-virgin olive oil

4 ounces spaghetti, broken into small pieces

1 carrot, thinly sliced

2 cloves garlic, chopped if using

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

¾ cup chopped fresh cilantro

4 cups low-sodium chicken broth

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can diced tomatoes

Kosher salt and freshly ground pepper

2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced

1 Heat the olive oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, if using, cumin, cinnamon and half of the cilantro; cook, stirring , until the spices are toasted, about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.

2 Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.

Serves 4

Tuna Casserole

2011-10-20T15:53:00.000-07:00

Coarse salt & ground pepper

¾ pound tubetti or elbow macaroni

1 cup panko (Japanese breadcrumbs)

2 tablespoons Parmesan, grated

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 yellow onion, diced small

3 tablespoons all-purpose flour

2½ cups low-sodium chicken broth

1½ cups whole milk

2 cans (6 ounces each) solid light tuna packed in water, drained and flaked

1 cup frozen peas, thawed

1 Preheat oven to 425ᴼ. In a large pot of boiling salted water, cook pasta 2 minutes less than the package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan and 2 teaspoons olive oil.

2 In pot, heat 2 tablespoons oil over medium-high heat. Add onion, season with salt and pepper and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.

3 Transfer tuna mixture to a 9x13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17-20 minutes. Let cool for 10 minutes before serving.

Serves 8

Ricotta Gnudi with Brown Butter and Sage

2011-10-13T15:39:00.000-07:00

3 eggs

1 425 g tub ricotta cheese

¼ cup all-purpose flour

½ cup cup freshly grated Parmesan cheese

1 teaspoon salt

6 tablespoons butter

12 fresh sage leaves

Pepper

1 In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Chill gnudi mixture for 15 minutes.

2 Bring a large pot of salted water to a gentle simmer. Form gnudi into 24 rough balls using 2 soup spoons. Gently drop each off the spoon into simmering water. Simmer gnudi about 2-3 minutes, or until cooked through. Drain and reserve on a baking sheet. (Gnudi can be made in advance up to this point and kept for 4 hours in fridge).

3 Melt butter in large frying pan over medium heat. Add sage leaves and cook about 5 minutes., or until butter is browned. Add gnudi. Gently toss and cook about 5 minutes, or until gnudi are heated through, lowering heat so butter doesn't over brown.

4 Divide among 6 bowls. Garnish with pepper and additional Parmesan, if desired.

Makes 6 appetizer servings

Hearty Quinoa & Bean Soup

2011-09-29T16:04:00.001-07:00

1 tbsp vegetable oil

1 onion, chopped

1 carrot, diced

2 garlic cloves, minced optional

1 tsp cumin

1 tsp ground coriander

⅓ cup dry quinoa

2 cups vegetable broth

1 540-ml can white kidney beans, drained and rinsed

2 cups baby spinach

1 Heat a large saucepan over medium. Add oil, then onion, cumin, coriander and quinoa. Cook for 2 more minutes. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 minutes more.

2 Stir in beans and spinach.Cook until beans are hot and spinach is wilted, 2-3 more minutes.

3 Serve immediately.

4 Servings

Herbed Roulade with Prosciutto and Cheese

2011-09-22T04:01:00.000-07:00

2 eggs

¼ cup milk

1 tbsp Dijon mustard

1 cup bread crumbs

½ cup chopped parsley

1 medium onion, grated

2 garlic cloves, minced optional

1 lb ground beef

1 lb ground pork

⅓ cup chopped dried cranberries

2 cups packed baby spinach

6 slices prosciutto

6 slices provolone, cut in half

1 Preheat oven to 400F. Line a large rimmed baking sheet with 2 layers of parchment paper. Set aside.

2 Whisk eggs with milk and Dijon in a large bowl. Stir in bread crumbs, parsley, onion and garlic, if using. Add meat and cranberries. Season with fresh pepper. Using your hands, work until evenly mixed.

3 Firmly press meat mixture onto prepared pan and shape into a 12"x12" square. Smooth top. Scatter spinach leaves over top, covering meat. Arrange prosciutto slices on top of the spinach. Lay provolone over top prosciutto. Press down on provolone to flatten toppings.

4 Grasp bottom corners of top layer of parchment and firmly roll meat mixture into a tight pinwheel log, pressing on the cheese to keep all ingredients in place. Continue rolling and slide onto bottom layer of parchment seam-side down. Discard top parchment. Seal ends to prevent cheese from oozing out during baking.

5 Bake in centre of oven until meat is golden and a thermometer inserted into the thickness part of roulade reads 160F, about 35 minutes. Lest rest for 5 minutes. Slice and serve.

8 Servings

Saucy Apple Cake

2011-09-15T16:24:00.000-07:00

Cake

1 cup sugar

¼ cup butter, cubed, at room temperature

2 eggs

1 cup all-purpose flour

1 tsp cinnamon

1 tsp baking soda

¼ tsp salt

2 cups chopped peeled apples (McIntosh or Gala)

Sauce

½ cup brown sugar

½ cup white sugar

½ cup 18% cream

¼ cup butter

1 Preheat oven to 350ᴼF. grease a 9" square cake pan.

2 In a large bowl, beat together sugar, butter and eggs until light and fluffy.

3 Combine flour, cinnamon, baking soda and salt. Stir into batter with apples. Spread in prepared pan.

4 Bake for 30-40 minutes, or until centre of cake springs back when lightly touched or a toothpick comes out clean.

5 To make sauce, combine sauce ingredients in a small saucepan. Bring to a gentle boil and cook, stirring, until slightly thickened.

6 Serve cake warm with warm sauce.

Serves 8

Baked Ravioli with Chicken Sausage

2011-09-08T17:03:00.000-07:00

16 ounce(s) fresh or frozen cheese ravioli, or up to 18 ounces, if desired
1 tablespoon(s) olive oil
6 ounce(s) fully cooked chicken sausage links, sliced
2 cup(s) marinara sauce
1 cup(s) grated mozzarella

Heat oven to 400 degrees F. Cook the ravioli according to the package directions, drain, and return them to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until brown, 2 to 3 minutes.
Toss the ravioli with the marinara sauce and sausage and transfer to a shallow 2-quart baking dish.
Sprinkle with the mozzarella and bake until bubbling and beginning to brown, 20 to 25 minutes.

Serves 4

Cornmeal-Cheddar Biscuits

2011-06-23T15:17:00.000-07:00

3 cups all-purpose flour
4 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups)
3/4 cup stone-ground cornmeal
2 tablespoons sugar
1 1/2 tablespoons chopped thyme
1 tablespoon baking powder
1 1/4 teaspoons salt
3/4 teaspoon baking soda
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
1 1/2 cups buttermilk
2 large egg yolks

1 Preheat the oven to 400°. In a bowl, using a fork, stir the flour, cheese, cornmeal, sugar, thyme, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

2 In a small bowl, whisk the buttermilk with the egg yolks. Add the liquid ingredients to the dry ingredients and stir with a fork until a dough forms.

3 Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible. Transfer the biscuits to a baking sheet. Gather the dough and repeat, handling the dough as little as possible.

4 Bake the biscuits in the upper and lower thirds of the oven for 18 minutes, or until golden; switch the pans halfway through baking. Transfer the biscuits to racks and let cool slightly and serve.

Braised Leek-Stuffed Chicken Thighs

2011-06-16T17:19:00.000-07:00

1 leek (white and light green parts only)

½ cup chicken stock

1 tablespoon olive oil

¾ teaspoon white wine vinegar

Pinch each salt & sugar

6 thin slices prosciutto

¼ teaspoon freshly ground pepper

6 fresh sage leaves

6 boneless skinless chicken thighs

1. Julienne leek; place in saucepan with all but 1 tablespoon of the stock. Add 2 teaspoons of the oil, vinegar, salt and sugar; bring to boil. Reduce heat to medium; cook until liquid has evaporated and leek is tender, 8-10 minutes. Let cool.

2. Place 1 prosciutto slice on work surface; sprinkle with a pinch pepper. On top, layer sage leaf, 1 chicken thigh and a sixth of the leek mixture. Roll up prosciutto and chicken ; place in lightly oiled baking dish. Repeat with remaining ingredients.

3. Brush rolls lightly with remaining oil.

4. Bake in centre of 400ᴼ oven for 25-30 minutes.

Chicken Divan

2011-06-09T15:47:00.000-07:00

Ingredients

2 (10-ounce) packages frozen broccoli, chopped - I use fresh and cook to al dente first
6 cups shredded chicken, cooked - I use packaged cooked chicken cut into bite-sized pieces i.e. Lilydale
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes. Recipe can be cut in half.

B.C. Blueberry Council's - Blueberry Watermelon Frosty

2011-06-02T16:07:00.000-07:00

1 container (6 ounces) frozen lemonade or limeade concentrate, unthawed
2 cups fresh blueberries
2 cups watermelon cubes, seeds removed
1 cup ice cubes

In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed.

Lemon Frittata with Leeks and Goat Cheese

2011-05-26T15:36:00.000-07:00

A sunny recipe for a dreary day!

makes 1 10-inch frittata

7 eggs
1 lemon, zested
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper

1 Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

2 Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

3 Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

4 When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Slice and serve immediately.

Fresh Salmon Burgers with Dill

2011-05-19T17:03:00.000-07:00

1 large lemon
1/4 cup light mayonnaise
1 pound salmon fillet, skin removed
1/4 cup (loosely packed) fresh dill, chopped
2 green onions, thinly sliced
1/2 cup plain dried bread crumbs
Salt
Nonstick coking spray
4 hamburger buns, split and toasted
Green-leaf lettuce leaves

Prepare outdoor grill for direct grilling over medium heat.
Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
In small bowl, stir lemon juice and 1/2 teaspoon lemon peel with mayonnaise until blended. Set lemon-sauce aside. Makes about 1/3 cup.
With large chef's knife, finely chop salmon; place in medium bowl. Add dill, green onions, 1/4 cup bread crumbs, 3/4 teaspoon salt, and remaining 1⁄2 teaspoon lemon peel to salmon; gently mix with fork until combined. Shape salmon mixture into four 3-inch round burgers.
Sprinkle both sides of burgers with remaining bread crumbs. Spray both sides of burgers with nonstick spray.
Place burgers on hot grill rack. Cook burgers 6 to 8 minutes or until browned on the outside and still slightly pink in the center for medium or until desired doneness, turning burgers over once.
Serve burgers on buns with lettuce and lemon mayonnaise.

Risotto with Chicken, Peas and Crispy Proscuitto

2011-05-13T12:29:00.000-07:00

3 cups chicken stock

3 cups water

¾ tablespoon butter

3 tablespoons olive oil

1 small onion, chopped finely

2 cups arborio rice

½ cup dry white wine

12 ounces boneless, skinless chicken breasts, chopped coarsely

2 gloves garlic, crushed - optional

1½ cups frozen peas

6 slices proscuitto

3 tablespoons finely shredded fresh sage

1 Place stock and water in pot; bring to a boil. Reduce heat; simmer, covered.

2 Heat butter and half of the oil in large pot; cook onion, stirring until soft. Add rice; stir rice. Add wine, cook, stirring, until liquid is almost evaporated.

3 Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, 1 cup at a time, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.

4 In another skillet, heat remaining oil; cook chicken, stirring, until cooked through. Add garlic; stir until fragrant. Stir chicken mixture and peas into risotto.

5 Cook proscuitto in same skillet until crisp; drain on paper towels then break into chunks. Stir sage and half of the proscuitto into risotto; sprinkle remaining proscuitto over individual risotto servings.

Serves 4

Ruby Tuesday's Pasta Salad

2011-05-05T15:29:00.000-07:00

INGREDIENTS
Salad:

8 ounces macaroni, cooked and drained
8 ounces ham, 1/4" cubed, about 2 cups
8 ounces sharp cheddar cheese, 1/4" cubed
1 (10-ounce) package frozen peas, cooked and drained

Dressing:

3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS
In a large bowl combine salad ingredients.
In a smaller bowl, mix dressing ingredients. Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.
Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)

The Ruby Tuesday recipe is ready to serve...enjoy the appetizer ! Nice !

Coronation Chicken Sandwich - DIVINE!!!

2011-04-28T16:44:00.000-07:00

INGREDIENTS

Two slices of good, fresh, unbuttered brown or granary bread

About 2 ounces of roasted chicken breast

A generous dollop of Coronation sauce (see method below)

Sea salt and coarse-ground black pepper

1 tablespoon of good mango chutney

A small handful of toasted almonds

4 slices of vine-ripened tomato - optional

A handful of fresh, mixed lettuce leaves (we use iceberg, frisee)

For the Coronation sauce:

1 teaspoon of tomato puree

1 tablespoon of mayo

1/2 teaspoon of Madras curry paste

A pinch of Allspice 1 dried apricot, finely chopped

A dash of lemon juice

A sprig of coriander, roughly chopped

1 teaspoon of thick cream

Sea salt and coarse-ground black pepper

PREPARING THE FILLING

1. To make the Coronation sauce, mix all of the ingredients together in a bowl with a small whisk and add the salt and pepper to taste. Add the chicken to the bowl mix thoroughly and set aside.

2. Toast the almonds under the grill, turning occasionally, until they’re a rich, golden colour.

3. Cut four slices of tomato.

MAKING THE SANDWICH

1. Use two forks to spread the chicken and Coronation sauce mix onto the bottom slice of bread

2. Season with sea salt and coarse ground black pepper.

3. Add the mango chutney and spread to the edges of the sandwich.

4. Scatter the almonds evenly on the mango chutney.

5. Arrange the tomatoes and top with the handful of fresh, mixed lettuce leaves.

6. Put the second slice of bread on and cut in half diagonally with a sharp knife.

Makes 1 divine sandwich ... increase ingredients proportionately for however many sandwiches you want!!

Easter Bunny Cake!!!

2011-04-14T15:51:00.000-07:00

Ingredients

1 (18.25 ounce) package white cake mix
3 3/4 cups flaked coconut
1 (16 ounce) container vanilla frosting - I actually use 2
30 gumdrops
4 black licorice strips
red food colouring

Directions

Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter as directed on package. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
When cooled, place one whole 9 inch cake layer on large serving tray (or large piece of cardboard covered with foil), forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears, as above. Use concave shaped piece for the bow tie, place about 1/2 inch below head.
Frost entire bunny covering top and sides of bunny. Pat 3¾ cup coconut evenly over top and sides. Dye some of the coconut pink for the middle of the ears using a small amount of red food dye. Decorate the bunny face and bow tie with gumdrops and use the licorice to make whiskers and mouth.

A fun project for the whole family!!!

Pimento Cheese Sandwiches

2011-04-07T16:03:00.000-07:00

What hot dogs are to baseball, the Pimento Cheese Sandwich is to the Masters at Augusta!!!! Although the exact recipe is secret akin to the secret formula for Coke this is a pseudo Augusta Pimento Cheese Sandwich that is as close to the real thing as you can get outside of the tournament.

1½ cups extra-sharp white or yellow cheddar, finely grated

½ 3-ounce jar of pimento, drained and finely chopped

2 Tablespoons mayonnaise

½ teaspoon hot pepper sauce

4 slices of good white bread (with crusts cut off, optional) - Bob loves Wonder bread!

4 thin slices of Vidalia or other sweet onion

1 cup watercress sprigs, tough stems discarded

1 Mash cheese, pimento, mayonnaise and hot pepper sauce in a small bowl with a fork until well combined. Season with salt to taste.

2 Cover and chill for 1 hour for flavours to blend.

3 Spread pimento cheese evenly on bread. Top with onions and watercress sprigs.

4 Cut each sandwich into triangles and serve.

Makes 2 sandwiches

Chicken Cacciatore!!

2011-03-31T20:07:00.000-07:00

Ingredients

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Directions

1 Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

2 In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

3 Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Welsh Rarebit

2011-02-24T17:01:00.000-08:00

4 large thick slices of white sandwich bread

1 heaping tablespoon of finely chopped sage leaves

2 green onions, finely chopped

6 ounces aged Cheddar cheese, grated

1 teaspoon dry mustard

4 tablespoons of brown ale

1 large egg, beaten

Few drops Tabasco sauce

Pinch cayenne pepper

1 Pre-heat oven grill. Place the bread onto a grill pan and toast under the grill on both sides until crisp and golden.

2 Mix the cheese, sage, green onion, dry mustard, brown ale, beaten egg and Tabasco sauce together in a bowl until very well mixed. Divide equally amongst the 4 slices of toast, spreading the mixture completely to the edges of each slice. Sprinkle each with a light dusting of cayenne powder.

3 Place under the heated grill again until the cheese is melted, golden brown and bubbling.

4 Serve immediately along with some salad on the side.

Serves 2 as a main course or 4 as a starter

Parsnip, Apple & Brie Soup

2011-02-17T16:18:00.000-08:00

1 tablespoon butter

1 medium onion chopped

4 cups peeled and chopped parsnips

2 apples peeled and quartered

4 cups reduced-sodium chicken or vegetable broth

4 ounces Brie cubed

Salt & pepper

Red apple, diced (optional)

1 In a large saucepan, melt butter over medium-high heat. Stir in onion, cook, stirring for 2 minutes or until starting to soften. Add parsnips, apples and broth; bring to boil. Reduce heat; cover and simmer for 15 minutes or until tender.

2 In a blender, puree soup, in batches, until smooth; return to saucepan. Stir in cheese; heat over medium-low heat, stirring occasionally, just until cheese melts. Season to taste with salt and pepper.

3 Serve garnished with diced apple, if desired.

Tip: If soup thickens upon standing, add more broth and reheat gently.

Serves 4 to 6

Dr. T's Famous Beet Salad!!

2011-02-10T14:24:00.000-08:00

Salad:

3 large fresh beets

2-3 cups mixed greens, pre-washed

1 medium red onion, thinly sliced

1 box Boursin cheese

¼ cup pecans, toasted or pine nuts, toasted

Small handful of fresh mint leaves, left as whole leaves - do not chop

Dressing:

¼ cup maple syrup

¼ cup Balsamic vinegar

¼ cup olive oil

¾ teaspoon dry mustard

Pepper to taste

1 Wrap beets individually in foil. Roast at 250° for about 1½ hours. Remove from oven. Remove foil. Under running water slip skins off. Slice in to 2-3" chunks.

2 In small bowl combine all dressing ingredients.

3 In large bowl mix mix the greens, red onion, Boursin cheese, fresh mint leaves and pecans, or pine nuts. Add beets.

4 Pour desired amount of dressing on salad - a bit at a time until you are happy with the consistency - and toss.

4 Servings

Beer-Braised Sausages and Warm Potato Salad

2011-02-03T16:24:00.000-08:00

2 tablespoons extra-virgin olive oil

1 1/2 pounds sweet Italian sausages

1 medium yellow onion (halved and thinly sliced)

12 ounces pale ale beer

1 1/2 pounds small red potatoes (halved)

1 tablespoon red-wine vinegar

2 tablespoons fresh parsley (chopped)

1 In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides,about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium and cook until potatoes are tender, about 20 minutes.

2 Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooling liquid) and toss to combine.

3 Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

4 Servings

Chicken Pot PIe

2011-01-27T16:33:00.000-08:00

2 cups chicken stock
1 cup dry white wine
2 cups chopped carrots
2 stalks celery, chopped
2 cups cubed peeled potatoes
1 bay leaf
1 pinch each salt and pepper
1 lb (boneless skinless chicken breasts, cubed
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup whipping cream
1 cup frozen peas
1/2 pkg (397g) frozen puff pastry, thawed
1 egg, beaten
Preparation:
In large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes. Add chicken; simmer, uncovered, until no longer pink inside, 10 minutes. Skim off any foam. Strain; set aside 2 1/2 cups stock, adding water or chicken stock if necessary. Set aside chicken mixture; discard bay leaf.
In saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Whisk in reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in cream; cook for 2 minutes. Add chicken mixture; stir to coat. (Make-ahead: Transfer to bowl; let cool. Cover and refrigerate for up to 1 day. Reheat.) Add peas; transfer to 8-cup oval casserole dish.
On floured surface, roll out pastry to fit top of dish plus 1-inch extra all around; trim edges. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg; slash 4 steam vents. Bake in 400°F oven until golden, puffed and filling is bubbly, about 30 minutes.

Play-off Sunday Seven-Layer Bean Dip

2011-01-20T16:11:00.000-08:00

4 tablespoon(s) olive oil
1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
4 cloves garlic, minced
2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoons coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chilies, minced
1 cups plus 2 tablespoons sour cream
2 tablespoons fresh lemon juice
3 ounces cheddar cheese, grated (1 cup)
6 green onions, thinly sliced
6 ounces pitted black olives, chopped
1 to 2 bags tortilla chips, for serving

Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

CHICKEN NOODLE SOUP ... ACHOO!!!!

2011-01-13T17:30:00.000-08:00

1 chicken (about 4 pounds), cut up
4 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, coarsely chopped, divided
2/3 cup coarsely chopped green pepper, divided
1/2 teaspoon pepper, divided
1 bay leaf
2 teaspoons salt
16 ounces uncooked medium noodles

In a large pot, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.

Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.

Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.

Return the broth to the pot. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.

Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.

Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.

Makes about 16 servings.

Lemon Chicken Stir-fry

2011-01-06T16:53:00.000-08:00

4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
2 tablespoons margarine or butter
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices, cut in half (optional)

1 Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 inch thick. Remove plastic wrap.

2 In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.

3 In a large skillet heat margarine over medium heat. Add chicken and cook for 4 to 6 minutes or until chicken is no longer pink (170°F / 80°C), turning once. Remove from skillet; cover and keep warm.

4 For sauce, in a small bowl stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. If desired, top chicken with lemon slices. Spoon sauce. over chicken. Serve over fluffy basmati rice.

Makes 4 servings.

Traditional English Trifle

2010-12-16T16:24:00.000-08:00

1 sponge cake 9-inch or 24 ladyfingers

2 tbsp strawberry or raspberry jam
1/4 cup sherry or orange juice
1 package (10 oz) frozen unsweetened strawberries, thawed
1 package (10 oz) frozen unsweetened raspberries, thawed
1/4 cup sugar
2 cups 35 % real whipping cream
1 14 oz can custard
1 tsp vanilla extract
Sliced almonds, toasted
Candied red and green cherries, quartered

1 Cut sponge cake into thin slices. Arrange half of the slices in the bottom of a large trifle or glass bowl. Spread with the jam and sprinkle with half of the sherry. Arrange remaining cake slices in bowl and sprinkle with remaining sherry.

2 Mix strawberries and raspberries together. Add 2 tbsp sugar to thawed berries and stir gently. Spoon over cake slices in bowl. Whip 1/2 cup cream until light. Fold custard into cream. Spoon custard mixture over fruit layer in bowl.

3 Whip remaining cream, reserved sugar and vanilla until light. Spoon or pipe over custard layer in bowl.

4 Chill for at least 3 hrs or overnight. Decorate with almonds and candied cherries.

10 - 12 Servings

Merry Christmas!

Peanut Butter Dog Biscuits

2010-12-09T17:21:00.000-08:00

1½ cups water

½ cup oil

2 eggs

3 tablespoons peanut butter

2 teaspoons vanilla

2 cups flour

½ cup cornmeal

½ cup oats

1 Blend wet ingredients together.

2 Whisk dry ingredients together and mix into wet mixture to form ball of dough. Roll out and cut into shapes shapes or use pizza cutter and cut into squares.

3 Put onto non-stick cookie tray or lightly greased one.

4 Cook 20 minutes at 400⁰F

5 Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Hanukkah Beef Cabbage Rolls

2010-12-02T16:10:00.000-08:00

1 head green Savoy cabbage, core removed

½ cup orzo

1 cup chopped mushrooms

⅓ cup chopped onion

1 teaspoon minced fresh garlic (optional)

½ pound lean ground beef

3 tablespoons barbecue sauce

2 teaspoons dried basil

1 egg

Pinch salt and freshly ground pepper

1 can (28 ounces) tomatoes, with juice

3 tablespoons packed brown sugar

½ cup water

1 tablespoon freshly squeezed lemon juice

⅓ cup raisins (any variety)

3 tablespoons chopped fresh basil

1 Bring a large pot of water to a boil and cook the whole cabbage for 20-25 minutes: drain. When it is cool enough to handle, separate the leaves carefully. Set aside 8 leaves.

2 Cook the orzo in a pot of boiling water for 8-10 minutes, until the pasta is tender but firm. Drain and rinse under cold running water. Drain again and set aside.

3 Spray a non-stick skillet with cooking oil. Add the mushrooms, onion and garlic (if using) and cook over medium-high heat for 7 minutes, or until slightly browned. Transfer to a bowl. Add the orzo, ground beef, barbecue sauce, 1 teaspoon of the dried basil, egg, salt and pepper: mix well.

4 Place about ⅓ cup of the beef-orzo mixture in the centre of a cabbage leaf. Fold in the sides and roll it up. Repeat with the remaining filling.

5 Combine the tomatoes and juice, brown sugar, remaining 1 teaspoon dried basil, water and lemon juice in a food processor: puree. Add the raisins and pour the mixture into a large non-stick saucepan over medium-high heat. Bring to a boil, then reduce the heat to low.

6 Add the cabbage rolls, and cook, covered, for 1 hour and 15 minutes, turning the rolls over at the halfway point through the cooking.

Serve hot, garnished with the fresh basil.

4 Servings

Gluten Free Shortbread Cookies!

2010-11-25T16:24:00.000-08:00

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's)
1 cup rice flour
3/4 cup butter

1 Preheat oven to 350ºF

2 Sift cornstarch, sugar and rice flour together.

3Add butter.

4Mix with hands until soft dough forms. Refrigerate one hour.

5Shape dough into 1" balls.

6Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.

7Bake at 350ºF for 15-20 minutes or until edges are lightly browned.

VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.

Mix in 2 tablespoons finely chopped citrus peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly

floured fork.

Note: Let cool on cookie sheet before removing .. can be crumbly .. but they melt in your mouth!!

Cottage Pie

2010-11-18T16:12:00.000-08:00

3 tablespoons unsalted butter, melted

1 large yellow onion, diced medium

2 large carrots cut into ¾-inch pieces

coarse salt and ground pepper

2 tablespoons tomato paste

1 pound ground beef (or lamb)

2 teaspoons fresh thyme leaves

1 cup dark (porter) beer

2 tablespoons all-purpose flour

¾ cup frozen peas

1 large russet potato (¾ pound) very thinly sliced

1 Preheat oven to 400⁰.

2 In a large skillet, heat 1 tablespoon butter over medium-high heat. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in the tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

3 Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

NOTE: To store, let cool completely, cover with foil and refrigerate up to 3 days. Reheat, covered in a 350⁰ oven until warmed through.

Serves 6

The Mullet Koop Potato, Egg and Green Bean Salad

2010-11-13T04:49:00.001-08:00

12 medium potatoes, unpeeled and cut into quarters (about 2 pounds)

3 cups fresh green beans, trimmed and cut into desired length (about ¾ pounds)

5 tablespoons olive oil

6 hard-boiled (cooked) eggs, peeled and chopped

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 garlic clove, minced (optional)

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

1 In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans about 4-5 minutes into cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tablespoons olive oil. Add eggs.

2 Combine remaining 3 tablespoons olive oil, vinegar, mustard, garlic (if using), salt and pepper.

3 Drizzle vinaigrette over vegetables and eggs, toss gently to combine. Adjust seasonings, if necessary. Serve warm.

Makes 6 Servings

MUSHROOM RISOTTO

2010-11-04T17:44:00.000-07:00

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

1 In a saucepan, warm the broth over low heat.

2 Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3 Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4 Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Guacamoldy with Creature Chips

2010-10-28T16:52:00.000-07:00

Plain or buttered flavoured vegetable cooking oil spray
24 assorted large tortilla, such as plain, whole wheat and sun-dried tomato

Coarse salt

3 pounds (about 7) ripe avocados (pitted, peeled and cut into chunks)

¼ cup (about 3 limes) freshly squeezed lime juice

¼ teaspoon freshly ground pepper

1 fresh jalapeno chile, seeded and finely chopped

¼ cup fresh cilantro leaves

1 Preheat oven to 350⁰

2 Coat a baking sheet with cooking spray.

3 Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as you can fit in a single layer on oiled sheet. Coat tortillas with cooking spray and season with salt. if you do not have cookie cutters, drawy "spooky" shapes i.e. bats, ghosts etc. on waxed paper, lay over tortilla and cut out with scissors.

4 Bake until slightly darkened and crisp, 10-12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.

5 Put avocados, lime juice, 1½ teaspoons salt, pepper, jalapeno chile and cilantro in large bowl. Mash with a fork until chunky. Serve with chips.

Apple Cheddar Scookies

2010-10-21T16:48:00.000-07:00

¾ cup unsalted butter, softened

¾ cup granulated sugar

2 eggs

1 large apple (Spartan or Empire), cored and grated

2½ cups all-purpose flour

1 cup shredded old cheddar

½ teaspoon each baking powder and baking soda

Pinch salt

1 Preheat oven to 350ᵒ

2 In bowl, using electric hand mixer, beat butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in apples until combined.

3 In another bowl, whisk together flour, cheese, baking powder, baking soda and salt. Stir into butter mixture until just blended.

4 Drop dough by heaping tablespoonfuls on parchment paper-lined baking sheets.

5 Bake in centre of oven for about 15 minutes or until light golden and firm.

6 Let cool completely on pan.

7 Store in container in single layers divided with waxed or parchment paper for up to 3 days. Can be stored in freezer for up to 1 month.

Makes about 4½ dozen scookies.

Shredded Turkey Poutine with Roasted Fingerlings

2010-10-14T16:35:00.000-07:00

2 pounds fingerling potatoes, cleaned and halved lengthwise

3 tablespoons extra virgin olive oil

1 tablespoon fresh thyme leaves

1 teaspoon kosher salt

8 ounces grated smoked Cheddar

2 cups shredded cooked turkey

2 cups gravy

2 tablespoons chopped fresh parsley

1 Preheat oven to 400º

2 Toss potatoes in large bowl with olive oil, salt and thyme. Spread in a single layer, cut side down, on a baking sheet lined with parchment paper. Roast in pre-heated oven for 40 to 45 minutes or until browned and tender.

3 Heat turkey in gravy until very hot.

4 Divide hot potatoes among individual plates or shallow bowls. Sprinkle with cheese. Spoon on hot turkey. Sprinkle with parsley and serve immediately.

Makes to 6 servings

Turkey Hash

2010-10-07T16:54:00.000-07:00

2 tablespoons extra virgin olive oil
2 large potatoes, skin on and diced
3 medium onions, peeled and minced
2 green peppers, seeded and diced

6 bacon strips, cooked crisp and crumbled

2-3 cups minced leftover skinless turkey

Freshly ground black pepper

Optional: poached egg

1 Heat oil in a large saute pan over medium heat, until rippling but not smoking.

2 Add potatoes and cook, frequently pressing with the back of a wooden spoon or a spatula, until they begin to brown, 8 to 10 minutes.

3 Add onions, and cook until translucent and just beginning to take on some colour, about 7 minutes. Add peppers and bacon, and continue to cook until the water rreleased by the peppers has evaporated and vegetables are softened, about 10 minutes.

4 Add turkey, press the mixture into the pan again as above, and cook until hash is well-browned and hot throughout, about 10 minutes.

Add pepper to taste and serve hot, topped with a poached egg, if desired.

YUM!!

Brown Bag Lunch of the Month

2010-09-30T15:54:00.000-07:00

Green Bean and Pasta Salad for 2

1¼ cups penne (or farafalle .. my favourite!)

1 cup green beans halved crosswise

1 cup canned red kidney beans (rinsed)

½ cup chopped flat leaf parsley

2 tablespoons grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons fresh lemon juice

½ teaspoon kosher salt

¼ teaspoon black pepper

1 Cook the penne according to package directions adding the green beans during the last 3 minutes of cooking.

2 Drain and run under cold water to cool.

3 Toss the cooled pasta and green beans with the remaining ingredients.

Divide the salad between 2 containers and refrigerate for up to 1 day.

Gluten Free Dark Chocolate Brownie Recipe

2010-09-23T17:02:00.000-07:00

5 ounces dark chocolate

1/2 cup butter

2 eggs

1 cup packed light brown sugar

1/2 rounded cup ground almonds

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 teaspoons bourbon vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)

Optional:

1/2 cup chopped pecans or walnuts, if desired

1/2 cup extra semi-sweet chocolate chips for the top, if desired

1 Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

2 Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

3 In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

4 Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

5 In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

You now have your brownie batter.

6 If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter don't worry, it's going to be wonderful]. Shake the pan a little bit to even out the batter.

7 Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

8 Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

9 Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. We saved out two squares, and wrapped the rest for freezing.

These brownies were outstanding slightly chilled .. intense, chocolaty and tender.. this is a fabulous recipe!

Makes 9-12 servings.

Julie's Yummy Bisquick Granola Bars

2010-09-16T18:04:00.000-07:00

1½ cups Bisquick

1½ cups rolled oats

1 cup brown sugar

½ cup melted butter

1 egg

1 cup chocolate chips

1 Pre-heat oven to 350ᴼ

2 Mix all ingredients in a large bowl. Press into a 9"x13" glass baking pan.

3 Bake for 15-18 minutes. Cool and cut into squares.

Fun and easy for children to do .. great for snacks and lunchboxes!!

Banana Dog

2010-09-09T16:29:00.000-07:00

Ingredients

Whole-grain hot dog bun
Peanut butter
Wheat germ or sunflower seeds

Banana
Jam

Instructions

Simply spread a whole-grain hot dog bun with peanut butter, sprinkle with wheat germ or sunflower seeds, and top with a whole, peeled banana and a squiggle of jam. Add a side of milk to round out the meal.

Variation: For a Banana Burrito, substitute a tortilla for the bun.

Add some juice, milk and a multi-vitamin and you have a great breakfast before school!!

Uniquely Canadian Sqaures and Bars

2010-06-24T17:11:00.000-07:00

Happy Canada Day!

Butter Tart Squares

cup

all purpose flour

1/4

cup

ranulated sugar

1/2

cup

butter

Topping:

tbsp

ggs

cup

rown sugar

tbsp

1/2

tsp

1/2

tsp

pinch

alt

cup

1/2

cup

ecans

1 In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch square cake pan; bake in 350°F oven for 15 minutes.

2 Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

3 Bake in 350°F oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. Cut into squares.

(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Nanaimo Bars

cup

graham cracker crumbs

1/2

cup

sweetened

flaked coconut

1/3

cup

halves

1/4

cup

1/4

cup

1/3

cup

butter

, melted

Filling:

1/4

cup

tbsp

powder

1/2

tsp

cups

tbsp

Topping:

tbsp

1 In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.

2 Press crumb mixture into parchment paper–lined 9-inch square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.

3 Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

4 Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.

With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. Cut into bars.

(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Summer Brocoli Salad

2010-06-17T17:13:00.000-07:00

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins (optional)
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2 In a salad bowl, toss together broccoli, raisins, if using, and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

3 Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Makes 6 Servings

Strawberry-Glazed Brie

2010-06-10T17:02:00.000-07:00

3/4

cup

strawberries

, mashed

tsp

packed brown sugar

tsp

emon juice

1/8

tsp

cinnamon

rounds (each 4 oz) Brie cheese

1 In small saucepan, combine strawberries, sugar, lemon juice and cinnamon; bring to boil. Reduce heat and simmer for about 6 minutes or until thickened; let cool slightly.

2 Remove rind from top of Brie; place on ovenproof platter. Spread strawberry mixture evenly over top; bake in 300°F oven for about 12 minutes or until cheese is softened but not melted.

Fast Chicago Deep Dish Pizza

2010-05-27T17:04:00.000-07:00

2 28-ounce cans plum tomatoes, drained
2 large garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
3 teaspoons olive oil
Cornmeal
1 pound (1 loaf) frozen bread dough, thawed
1 pound shredded mozzarella (about 4 cups)
7 ounces thinly sliced pepperoni
1/2 cup grated Parmesan

1 Preheat oven to 425°F.

2 Coarsely chop tomatoes. Place in strainer and drain well. Combine tomatoes with garlic, parsley, oregano and basil in bowl. Brush 12-inch-diameter deep-dish pizza pan with 1 teaspoon oil. Sprinkle pan with cornmeal.

3 Roll bread dough out to 13-inch round on lightly floured surface. Transfer dough to pan, extending 1 inch up pan sides. Spread dough with 1 cup tomato mixture. Sprinkle half of mozzarella over. Top with half of pepperoni and remaining tomato mixture. Sprinkle with remaining mozzarella. Distribute remaining pepperoni atop mozzarella. Sprinkle with Parmesan. Drizzle with remaining 2 teaspoons olive oil.

4 Bake until cheese bubbles and begins to brown and crust is golden brown, about 20-25 minutes. NOTE; Watch carefully as each oven varies.

Serves 8

Molten Lava Cake

2010-05-20T16:28:00.000-07:00

6 1-ounce squares bittersweet chocolate

2 1-ounce squares semisweet chocolate

10 tablespoons butter

1⅔ cups confectioner's sugar

½ cup all-purpose flour

3 large eggs

3 egg yolks

2 tablespoons almond-flavoured liqueur i.e. Amaretto

1 teaspoon vanilla extract

Garnish: Confectioner's sugar and fresh berries

1 Preheat oven to 325°. Spray 6 (6-ounce) custard cups with nonstick cooking spray.

2 In a medium bowl,combine chocolates and butter. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth.

3 Whisk in sugar and flour until smooth. Add eggs and egg yolks, whisking until smooth. Stir in liqueur and vanilla.

4 Spoon batter evenly into prepared custard cups.

5 Bake for 14 minutes. (Edges will be firm, but centres soft.) Run a knife around edges of custard cups to release sides. Invert immediately onto an individual serving plate.

Sprinkle lightly with confectioner's sugar and garnish with fresh berries.

Makes 6 Servings

Creamy Tarragon Chicken Breasts

2010-05-13T17:01:00.000-07:00

Chicken

4 boneless, skinless chicken breasts

Salt and freshly ground pepper

Tarragon Sauce

¼ cup each: light sour cream and light mayonnaise

1 tablespoon Dijon mustard

2 teaspoons dried tarragon leaves or tablespoons fresh

1 green onion, finely chopped

Fresh tarragon for garnish, optional

1 Remove excess fat from chicken and discard. Sprinkle lightly with salt and pepper.

Chicken

2 Preheat grill on medium. Place chicken on lightly oiled grill rack (I use the disposable aluminum foil grilling pan)

3 Close lid and grill for about 8 minutes per side or until chicken is no longer pink and juices run clear when pierced and an instant-read meat thermometer registers 165F; turn once.

Remove from grill and cover loosely for 5 minutes before serving.

Sauce

4 Combine sour cream, mayonnaise, mustard, tarragon and green onion.

5 Place a spoonful of sauce over each chicken breast and garnish with fresh tarragon, if using.

Make 4 servings

Make Ahead French Toast

2010-05-06T17:04:00.000-07:00

5 eggs, lightly beaten
1 1/2 cups milk Note: If you like your French toast firmer, then cut back on the milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

1 In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.

2 The next morning: Preheat oven to 350 degrees F (175 degrees C).

3 In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.

4 Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Grilled Stuffed Rainbow Trout

2010-04-29T16:32:00.000-07:00

STUFFING:

¼ cup chopped green onions

1 tablespoon olive oil

2 tablespoons dry sherry

2 cups packed fresh spinach leaves, chopped

¼ cup pine nuts

1 cup soft bread crumbs

1 tablespoon fresh lemon juice

¼ each: salt and freshly ground pepper

FISH:

6 fillets rainbow trout, about ½ pound each - also works well with tilapia, whitefish or snapper

1 Saute onions in oil of nonstick skillet on medium-high heat for 3 minutes or until softened. Add sherry, spinach and pine nuts. Cook for 2 minutes or until spinach wilts. Remove from heat; add breadcrumbs, lemon juice , salt and paper; mix well.

2 Place 3 fish fillets on flat surface. Divide stuffing over each. Top each with remaining fish fillets; tie loosely with kitchen string to secure stuffing.

3 Preheat grill on medium-high to 400F. Place stuffed fish on lightly oiled grill rack. Close lid and grill for about 20 minutes (10 minutes per inch of thickness) or until fish is opaque and flakes easily with a fork.

4 To serve remove cooked fish by sliding a large spatula between skin and fish; cut each stuff fish fillet in half and serve.

Makes 6 Servings

Maple Fruit and Nut Granola

2010-04-22T16:46:00.001-07:00

4 cups large flake rolled oats

1 cup walnut halves, coarsely chopped

1 cup sliced almonds

⅓ cup green pumpkin seeds or unsalted sunflower seeds

¾ cup maple syrup

¼ cup canola oil

1 teaspoon ground cinnamon

¼ teaspoon salt, optional

1 cup dried apricots, slivered

1 cup chopped pitted honey dates, optional

½ cup dried cranberries

1 Line a large rimmed baking sheet with parchment paper; or butter lightly; set aside.

2 In a large bowl, combine oats, walnuts, almonds and pumpkin seeds (or sunflower seeds, if using). In separate bowl, whisk together syrup, oil, cinnamon and salt, if using. Drizzle over oat mixture; toss to coat the nuts and flakes thoroughly.

3 Spread evenly in prepared baking sheet. Bake in centre of preheated 300F oven, stirring every 15 minutes, until evenly golden brown, about 70 minutes.

4 Scrape into large clean bowl; stir in apricots, dates, if using, and cranberries. Let cool. Store in an airtight container.

Stores for 2 weeks at room temperature or 1 month in freezer.

Yields about 9 cups

Maple Fruit and Nut Granola4 cups karge flake rolled oat

2010-04-22T16:46:00.000-07:00

Banana Pudding with Meringue

2010-04-15T17:08:00.000-07:00

¾ cup plus 1 tablespoon sugar

⅓ cup cornstarch

Pinch of salt

3 cups milk

8 eggs, separated

1 tablespoon vanilla extract

3 tablespoon butter

3 cups vanilla wafers

4 ripe bananas, thinly sliced

½ teaspoon cream of tarter

1 Preheat oven to 350〫In a large saucepan, combine ⅓ cup cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook custard over medium heat, stirring constantly until thickened and boiling; boil 1 minute, then remove from heat.

2 In a small bowl, whisk egg yolks, then whisk in about ½ cup hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring 2 minutes. Stir in vanilla and butter until blended.

3 Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layer of banana slices, then one of custard. Repeat layering, ending with custard.

4 In a large mixing bowl, beat egg whites and ¼ cup sugar at low speed until frothy. Add cream of tarter; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

5 Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes.Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

Makes 8 servings

Oven Fried Pork Chops

2010-04-08T16:40:00.000-07:00

2 egg whites

2 teaspoons cornstarch

1 cup panko (Japanese bread crumbs)

½ cup finely chopped pecans

1 teaspoon salt

½ teaspoon dried crushed rosemary

½ teaspoon sage

4 1-inch-thick boneless pork loin chops

¼ cup olive oil

Garnish: fresh rosemary

1 Preheat oven to 400〫

2 In a shallow dish, whisk together egg whites and cornstarch until smooth.

3 In a shallow dish, combine bread crumbs, pecans, salt, rosemary and sage. Dip pork chops in egg white mixture to coat. Dredge in bread crumb mixture, pressing bread crumbs gently to adhere.

4 In an ovenproof skillet, heat oil over medium heat. Add pork, and cook 3 to 4 minutes per side. Place skillet in oven and cook for 10 to 12 minutes, or until pork is cooked through. Garnish with rosemary, if desired.

4 Servings

Ross's Favourite Chicken Stir Fry with Pasta!

2010-02-25T17:20:00.000-08:00

2 boneless, skinless chicken breasts, cooked and sliced

2 green onions, sliced

2 garlic cloves, minced

1 teaspoon fresh basil

½ teaspoon freshly grated ginger

1 bunch baby bok choy, chopped

1 carrot, sliced

snow peas, trimmed

1 small zucchini, sliced, or broccoli florets

½ to 1 cup artichoke quarters (canned in spring water)

½ red pepper, sliced

fresh mushrooms, sliced

½ cup white wine or fruit wine (kiwi pear)

lemon juice

whole wheat pasta or pasta of your choice

1 Saute green onions and red pepper in a deep frying pan or wok. Add carrot, white of bok choy and a little wine. Add the zucchini, or broccoli, ginger, garlic and basil.

2 Add the chicken, snow peas, greens of bok choy, mushrooms and artichokes at the very last.

3 Add a splash of lemon juice and the rest of the wine. Saute until tender crisp -Do Not Overcook the Vegetables!

4 Serve over your favourite pasta.

Contributed by Ruth Ann Kentner on the occasion of CFOS' 70th anniversary!

Asian Chicken Thighs

2010-02-18T17:38:00.000-08:00

1¼ pounds skinless, boneless chicken thighs, each cut in half
3/4 cup(s) water
3 tablespoon(s) soy sauce
1 tablespoon(s) fresh ginger, grated and peeled
1 tablespoon(s) brown sugar
1 bag(s) (16 ounces) broccoli florets
1/4 teaspoon(s) coarsely ground black pepper

1 Heat nonstick 12-inch skillet over medium heat until hot. Add chicken thighs; sprinkle with pepper. Cook chicken 10 minutes or until lightly browned on both sides.

2 Meanwhile, in 1-cup liquid measuring cup, mix water, soy sauce, ginger, and sugar.

3 Add soy-sauce mixture with broccoli to skillet with chicken; heat to boiling. Cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until broccoli is tender-crisp and juices run clear when thickest part of chicken is pierced with tip of knife.

4 Servings

Valentine's Chocolate Pot de Crème

2010-02-11T16:25:00.000-08:00

2 cups whipping cream

6 ounces semisweet chocolate, coarsely chopped

⅓ cup sugar

4 beaten egg yolks

1 teaspoon vanilla

Chocolate curls (optional)

1 In a medium heavy saucepan combine the whipping cream, chocolate and sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil or thickens. (If chocolate flecks remain use a rotary beater or wire whisk to beat mixture until blended.)

2 Gradually stir all of the hot mixture into the beaten egg yolks; stir in vanilla. Divide chocolate mixture evenly into 3-ounce ramekins or espresso cups. Cover and chill for 4 to 24 hours before serving. If desired, garnish with chocolate curls.

I like to add some fresh raspberries and special small cookies on the side. Happy Heart Day!

4 Servings

Seven Layer Dip .. Touchdown!

2010-02-04T18:26:00.000-08:00

2 ripe avocados - peeled, pitted and diced

1½ tablespoons fresh lime juice

¼ cup chopped fresh cilantro

¼ cup salsa

garlic salt to taste

ground black pepper to taste

1 (8-ounce) container of sour cream

1 (1-ounce) package taco seasoning mix

4 plum tomatoes, diced

1 bunch green onions, finely chopped

1 (16-ounce) can refried beans

2 cups shredded Mexican-style cheese blend

1 (2.25-ounce) can black olives, drained and finely chopped

1 In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.

2 In a small bowl, blend the sour cream and taco seasoning.

3 In a 9x13 inch dish spread the refried beans, Top with sour cream mixture. Spread on avocado mixture (guacamole). Top with tomatoes then green onions, Mexican-style cheese blend next and, lastly, the black olives.

Serve with tortilla chips (lots of them!)

Serves a crowd

Company Mac'n Cheese

2010-01-28T16:50:00.000-08:00

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

¼ cup all-purpose flour (spooned and leveled)

4 cups milk

⅛ teaspoon cayenne pepper (optional)

1¼ cups (5 ounces) shredded yellow Cheddar cheese

1¼ cups (5 ounces) shredded white Cheddar cheese

Coarse salt and fresh ground pepper

8 ounces ham, diced into ½-inch pieces

2 slices white sandwich bread

1 Preheat oven to 375⁰F. Cook the pasta according to package directions; drain and reserve. In a 5-quart heavy pot, melt the butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in the flour to coat the onion. In a slow, steady stream, whisk in the milk until there are no lumps.

2 Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.

3 Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9-x-13-inch baking dish or individual dishes (see below). Set aside.

4 In a food processor, pulse the bread until large crumbs form. Toss together with the remaining ¼ cup each white and yellow Cheddar, and ¼ teaspoon salt. Top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.

Making Individual Servings

This recipe makes enough to fill eight 12-to16-ounce baking dishes. divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.

Serves 8

Creamy Chicken-Brocoli Bake

2010-01-21T16:03:00.000-08:00

6 ounces dried medium noodles (3 cups)

Nonstick cooking spray

12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces

1 tablespoon vegetable oil (optional)

1½ cups sliced fresh mushrooms

½ cup sliced green onions (4)

½ cup chopped red sweet pepper

1 can condensed cream of broccoli soup

1 8-ounce carton dairy sour cream

¼ cup chicken broth

1 teaspoon dry mustard

⅛ teaspoon ground black pepper

1 10-ounce package frozen chopped broccoli, thawed and drained

¼ cup fine dry bread crumbs

1 tablespoon butter or margarine , melted

1 Cook noodles according to package directions; drain and set aside.

2 Coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.

3 If needed, add vegetable oil to skillet. Add mushrooms, green onions and sweet pepper to skillet. Cook and stir over medium heat until vegetables are tender.

4 Transfer vegetables to bowl with chicken. Stir in soup, sour cream, chicken broth, mustard and black pepper. Gently stir in cooked noodles and broccoli.

5 Preheat oven to 350⁰F. Spoon chicken mixture into a greased 2-quart square baking dish. In a small bowl, combine bread crumbs and melted; sprinkle over chicken mixture.

6 Cover casserole with foil. Bake for 30 minutes. Uncover and bake about 15 minutes more or until heated through.

Makes 6 servings

Better-Than-Mom's Pot Roast

2010-01-14T17:15:00.000-08:00

4-5 lb beef bottom round or rump roast

1 tablespoon olive oil

2 cups beef broth

2 cps ketchup

½ cup cider vinegar

2 onions, chopped

2 cloves garlic, minced

6 tablespoons brown sugar

5 carrots, chopped

5 ribs celery, chopped

1 Rub roast with oil. Brown under broiler on both sides.

2 Stir broth , ketchup, cider vinegar, onions, garlic and brown sugar in 4-quart or larger slow cooker. Add roast, carrots and celery.

3 Cover, Cook on low for 8 hours, or until meat is tender. Slice roast and serve with vegetables and sauce from cooker.

Add whipped potatoes and a baguette to sop up the sauce!

12 Servings

Apple and Horseradish-Glazed Salmon

2010-01-07T17:31:00.000-08:00

⅓ cup apple jelly

1 tablespoon finely chopped fresh chives

2 tablespoons prepared horseradish

1 tablespoon white wine vinegar

½ teaspoon kosher salt, divided

4 (6-ounce) salmon fillets (about 1-inch thick), skinned

¼ teaspoon freshly ground black pepper

2 teaspoons olive oil

1 Preheat oven to 350ᴼF

2 Combine apple jelly, chives, horseradish, vinegar and ¼ teaspoon salt and pepper,stirring well with a whisk.

3 Sprinkle salmonwith ¼ teaspoon salt and pepper. Heat oil in a large non-stick skillet over medium heat. Add salmon, cook 3 minutes. Turn salmon over, brush with half of apple mixture. Wrap handle of skillet with foil, bake at 350ᴼ for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4 Brush with remaining apple mixture.

4 Servings

Lamb Cranberry Stew

2009-12-17T17:33:00.000-08:00

¼ cup oil

2¼ pounds boneless lamb shoulder, cubed

2 teaspoons salt

¼ teaspoon thyme

4 whole cloves

1 clove garlic, halved (optional)

1 tablespoon lemon juice

1 10-ounce can of beef bullion

1 medium onion, chopped

5 medium carrots, quartered

1 cup whole berry cranberry sauce (President's Choice cranberry sauce with orange works well)

2 tablespoons cornstarch

1 can potatoes, drained

1 In a dutch oven heat oil and brown lamb. Add salt, thyme, cloves, lemon juice, garlic, bullion, onion and 1 cup water. Cover and bring to a boil. Reduce heat and simmer for 45 minutes.

2 Ad carrots, cranberry sauce and more water, if needed. Cover and simmer fro 35 to 45 minutes or until lamb and carrots are tender.

3 Dissolve cornstarch in ¼ cup water and add to the stew with the potatoes. Cook, stirring, just until thickened.

Makes 4 servings

Crisp Gingerbread Cookies with Pecans

2009-12-03T17:54:00.000-08:00

2 cups all-purpose flour

1 tablespoon ground ginger

1½ teaspoons cinnamon

½ teaspoon each allspice, salt and baking soda

½ cup unsalted butter, at room temperature

½ cup brown sugar

½ cup fancy molasses

48 pecan halves

1 In a large bowl, using a fork, stir flour with spices and baking soda. In a medium-size bowl, using an electric mixer on medium, beat butter with sugar until creamy, at least 2 minutes. Gradually beat in molasses. On low, gradually beat in flour mixture and continue beating just until dough starts to come together.

2 Form dough into 3 "logs" either round or square in shape. Wrap each log in plastic wrap and refrigerate until cold, at least 30 minutes or up to 5 days.

3 Preheat oven to 350ᴼF. Lightly spray or oil a baking sheet.

4 To bake, remove dough from refrigerator. Let stand at room temperature for approximately 5 minutes. Slice dough into ¼ inch slices. Place on prepared baking sheet at least 1-inch apart. Gently press a pecan half into the centre of each.

5 Bake in centre of preheated 350ᴼF oven until the cookie edges begin to brown slightly, from 7 to 10 minutes. Remove cookies to a rack to cool completely. Repeat with remaining dough and pecans. Store cooled cookies in an airtight container in a cool place up to 1 week or in the freezer up to 1 month.

Makes 48 cookies

Cheddar Toasties with Bacon and Almonds

2009-11-26T16:41:00.000-08:00

3 to 4 slices bacon

1 small onion, diced

½ cup toasted, sliced or slivered almonds, divided

2 cups grated medium or old cheddar

4 tablespoons chopped fresh parsley, divided

¼ cup sour cream

⅛ to ¼ teaspoon cayenne

1 baguette or other crusty bread

1 Cut bacon crosswise into ¼-inch slices. Heat a frying pan over medium heat until warm; add bacon. Fry 8 to 10 minutes or until bacon bits are browned and crispy. Remove bacon bits to a paper towel; pour off and discard most of the fat in the pan.

2 Return the pan to heat; add onions. Fry onions for 5 to 8 minutes or until lightly golden. drain on paper towel with bacon; cool.

3 Meanwhile, chop ¼ cup almonds. In a small bowl, toss cheddar with 2 tablespoons parsley, onions, bacon and chopped almonds. Stir in sour cream and cayenne. (If making ahead cover and refrigerate for up to a day.)

4 When ready to serve, preheat broiler. Slice baguette diagonally into ½-inch thick pieces. Lightly toast 1 side of slices. Turn over, spread untoasted side with cheese mixture; broil 2-3 minutes or until melted and lightly golden. Serve garnished with remaining parsley and almonds.

Makes 18 hearty nibbles

Quick Chili Con Carne and Double Cornbread

2009-11-20T03:04:00.000-08:00

1 tablespoon vegetable oil

2 pounds lean ground beef

1 cup coarsely chopped onion

1 large sweet green pepper, cut in ½-inch pieces

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons cumin

1½ teaspoons salt

Pepper

1 can (28-ounce) diced tomatoes, undrained

2 cans (19-ounce each) kidney beans, drained

1 In Dutch oven or large saucepan, heat oil over medium-high heat; cook beef, stirring to break up, onions, green pepper and garlic until beef is browned and vegetables are tender; 6 to 8 minutes.

2 Stir in chili powder, oregano, cumin, salt and pepper to taste; add tomatoes and bring to boil. Reduce heat and simmer, uncovered, for 20 minutes or until thickened slightly, stirring occasionally.

3 Add kidney beans and heat through, stirring often. Serve in soup bowls.

Makes 6 to 8 servings.

Double Cornbread

1 cup sifted all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 teaspoon salt

¼ cup sugar

2 eggs, slightly beaten

1 cup milk

3 tablespoons butter or margarine, melted

1 cup (8½ -ounce can) cream-style corn

1 Preheat oven to 425૦F. Grease a 9x9x1¾-inch baking pan.

2 Sift flour with cornmeal, baking powder, salt and sugar; set aside.

3 In medium bowl, combine eggs, milk, butter and corn. Add flour mixture, stirring only until flour mixture is moistened.

4 Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in centre comes out clean and top is golden brown. To serve cut into squares. Serve hot.

Makes 9 servings

Cheddar Dijon Shortbread

2009-11-12T17:06:00.000-08:00

½ cup butter (salted), softened

1 cup coarsely shredded extra old Cheddar cheese

3 tablespoons Dijon mustard

1 cup all-purpose flour

2 teaspoons dry mustard

1 Using electric beaters, beat butter until light. Beat in cheese and then Dijon mustard. In separate bowl, combine flour and dry mustard. Using wooden spoon, gradually stir flour mixture into butter mixture. Transfer dough to floured work surface. Shape into 10-inch log. Cover with plastic wrap and refrigerate until firm, for 2 or up to 24 hours (log can be frozen for up to 2 months; thaw in refrigerator before baking).

2 Preheat oven to 350ᴼF.

3 Slice log into ¼-inch thick slices. Place on parchment paper lined cookie sheets.

4 Bake in centre of oven for about 15 minutes or until golden. Cool in pan on rack for 10 minutes. Transfer from pan to racks to cool completely.

Makes 32 shortbread