COOKBOOKS and RECIPES

Lemon Loaf

2012-02-15T14:59:00.000-08:00

The addition of lemon juice as well as lemon zest to the batter makes this loaf very flavourful. I have included directions for a glaze but not for icing as I don’t think the loaf needs any more sweetness. This recipe makes one 8" or 9" loaf.

Ingredients:

Batter:

½ cup butter, softened

1 cup sugar

2 large or extra large eggs

Zest of 3 lemons

¼ cup lemon juice

2/3 cup buttermilk (you can make it by adding 2 tsp of vinegar to 2/3 cup milk and letting it sit for 5 minutes)

½ tsp vanilla

1 ½ cups flour

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

Glaze:

¼ cup sugar

¼ cup lemon juice

Directions:

Cream the butter and sugar until light and fluffy (3-4 minutes with electric beaters).
Add the eggs one at a time beating after each addition.
Stir in the lemon zest and vanilla.
Combine the buttermilk and the lemon juice.
Mix together the dry ingredients.
Add liquid and dry ingredients alternately to the batter, mixing well after each addition.
Pour the batter into a greased loaf pan (parchment paper on the bottom is recommended).
Bake at 350F for 45-55 minutes or until tester comes out clean.
In a glass measuring cup mix together the sugar and lemon juice for the glaze and heat in the microwave for approximately 1 minute until the sugar dissolves.
Cool the loaf for 10 minutes and remove from from the pan,
Poke holes in the top of the loaf with a skewer and drizzle with the lemon glaze.
Cool completely before serving.

Cinnamon Buns

2012-01-24T16:07:00.000-08:00

Yummy homemade cinnamon buns are a wonderful brunch treat. A stand mixer will do your kneading or you can knead the dough by hand. I enjoy them without the glaze, but you can use the icing sugar cream recipe below, or make a cream cheese frosting if desired.

Ingredients:

Dough:

3 cups flour plus extra for rolling dough

¾ cups butter, melted

¼ cup milk

¼ cup plus 1 tsp sugar

1 pkg instant yeast

1 tsp salt

3 eggs

Filling:

½ cup butter, room temperature

1 cup brown sugar

1 heaping tbsp cinnamon

½ cup raisins

Directions:

Melt the butter and allow it to cool.
Warm the milk to room temperature and put it in the bowl of your stand mixer along with 1 tsp of sugar and the yeast. Let sit for 5-10 minutes until foamy.
Using the paddle attachment, add the melted butter and the eggs one at a time to the yeast mixture, beating until well combined.
Add the sugar and salt and gradually stir in 2 cups of the flour, combining well.
Change to the dough hook and slowly add the last cup of flour.
Knead on speed 2 for 4 minutes until a soft dough forms that is no longer sticky.
Shape the dough into a ball and place in an oiled bowl. Cover and let rise in a warm place until it doubles in size. 1-2 hours.
After the dough has risen, punch it down and roll it out on a well floured surface into a long, rectangular shape. (approximately 15”x10”).
Make a paste with the room temperature butter, the sugar and cinnamon.
Spread the paste evenly over the dough leaving about an inch uncovered along 1 long end.
Sprinkle with the raisins and roll tightly, starting at the long end.
Cut the log into about 10-12 even pieces (or fewer if you want thicker buns).
Place in a lightly oiled baking pan and let rise, covered with plastic wrap, until they
have doubled in size.
Bake at 350F for 30-35 minutes.
After the cinnamon buns have baked, make a glaze by stirring together approximately ¾ cup icing sugar with 2-3 tbsp of cream and 2 tsp of vanilla and drizzling that over the slightly cooled buns.
Freeze leftover buns can be frozen for a few weeks.

Baked Risotto

2012-01-24T14:50:00.000-08:00

I love to try recipes you can organize in advance to avoid meal preparation where everything needs to be done at the last minute. Put together this recipe and pop it in the oven and you have no fuss risotto. It tastes great and, while not as creamy as the stovetop version, still has a pleasing texture. Add baby spinach leaves or cooked peas just before serving if desired.

Ingredients:

½ lb bacon, diced

I medium onion, chopped

½ lb mushrooms, chopped

1 clove garlic, crushed

¾ cup Arborio rice

2 ¼ cups chicken stock

½ cup white wine

¼ cup fresh parsley, finely chopped

½ cup finely grated parmesan cheese

3 tbsp butter

salt and pepper to taste.

Directions:

Fry the bacon in a dutch oven over medium low heat until golden.
Stir in the onion and mushrooms and cook for 3-4 minutes.
Add the garlic for the last minute, making sure it doesn’t burn.
Stir in the rice and mix until well coated.
Add the chicken stock and white wine, cover tightly and bake at 350F for 40-50 minute until the liquid is mostly absorbed.
Remove from the oven and stir in the butter, parmesan cheese and chopped parsley.
Add salt and pepper to taste.
Serve hot or warm.

Flatbread with Cumin

2011-11-16T12:52:00.000-08:00

Flatbread is easy to make and very versatile. Use as an accompaniment to Indian or Middle Eastern dishes and also as a delicious pizza crust. The directions for this recipe use a stand mixer but if you don’t have one you can mix the dough by hand and then knead for 5-10 minutes until a soft dough forms.

Ingredients:

1 envelope of active dry yeast

1 tsp sugar

¾ cup warm water

1 ½ cups flour (more if needed)

1 tsp salt

1 tsp cumin

¼ cup olive oil

3 tbsp of sour cream or plain yogurt

olive oil and garlic for topping (optional)

Directions:

Combine the warm water, yeast and sugar in a measuring cup and let stand for 10 minutes until foamy.
In the mixer bowl combine the flour, salt and cumin and stir well.
Stir in the yeast mixture, oil and yogurt.
Using the dough hook, knead for about 5 minutes.
Turn the dough onto a lightly floured surface and continue to knead for 2 more minutes until the dough is smooth and elastic. Dough will be soft.
Place dough in an oiled bowl, cover and let rise in a warm draught free place for 1 hour or until doubled.
Punch down the dough and divide into as many pieces as desired. If you are making individual flatbreads divide into about 10 pieces. Or make 2 pizza crusts (approx. 10").
Roll out the dough and brush with garlic flavored olive oil.
Bake on greased or parchment lined baking sheets at 400F for approximately 10 minutes or until brown and puffed up.
Serve warm or if making pizza, top the baked shell with cheese and your favorite toppings and return to the oven for about 15 more minutes.

Apple Cake

2011-10-30T11:51:00.002-07:00

Living in the south Okanagan area of British Columbia, we have many varieties of tasty apples at very reasonable prices available from fruit stands in the fall. This apple cake is a recipe from Dorrie Greenspan and is easy to make, moist and delicious. The cake batter really just serves to hold together the apples so the fresh flavor of the fruit predominates. The cake is lovely plain, but dress it up with whipped cream or ice cream or a fresh berry sauce or caramel sauce.

Don’t feel restricted to one kind of apple, use different kinds.

Ingredients:

¾ cup all purpose flour

¾ tsp baking powder

pinch of salt

4 large or 5 medium apples

2 eggs

¾ cup sugar (I used ½ cup granulated sugar and ¼ cup of brown)

3 tbsp dark rum

½ tsp vanilla

½ cup butter, melted and cooled

Directions:

Melt the butter and allow to cool.
In a medium bowl, whisk the eggs until foamy, add sugar and beat until well combined. Stir in rum and vanilla.
Combine the flour, baking powder and salt and add to the egg mixture alternately with the butter. Mix after each addition to create a smooth and thick batter.
Peel and core the apples and slice into uniform pieces.
Fold in the apples until well coated.
Spoon the batter into a greased 8” or 9” springform pan that has parchment paper on the bottom.
Bake in a 350F oven for 50-60 minutes or until skewer inserted in the centre comes out clean.
Cool for a few minutes before carefully removing sides of the pan.
Once the cake has cooled to room temperature, invert on a serving plate and remove the bottom of the pan and the parchment paper.

Broccoli, Potato and Cheese Soup

2011-10-14T15:23:00.001-07:00

I love broccoli soup but have always found it challenging to create a soup that isn’t watery and bland. The addition of potatoes makes this recipe a winner. Also adding the raw florets at the end gives the soup some texture and extra flavor.

Ingredients:

¼ cup butter

½ onion, finely chopped

2 stalks celery, diced

1 clove garlic. minced

4 medium potatoes, diced

3 cups low sodium chicken or vegetable broth

1 head fresh broccoli

1 tsp salt (or to taste)

½ tsp pepper

1 tbsp lemon juice

½ tsp thyme

1 ½ cups grated cheddar cheese

Directions:

Melt the butter in a heavy pan over medium heat and add the chopped onions, celery and garlic. Stir for a couple of minutes until the onions have softened.
Remove the florets from the broccoli and set aside. Dice the stems, discarding any woody parts.
Combine the potatoes and broccoli with the onion mixture and add the broth and seasonings.
Simmer until vegetables are soft, approximately 30 minutes.
Blend the soup with a wand mixer or in a blender. If the soup is too thick add some more broth or milk.
Return the soup to low heat and stir in the cheese until melted.
Add the broccoli florets and simmer for a couple of minutes.
Taste and adjust seasonings as needed.

Asian Noodle Salad

2011-10-11T11:14:00.001-07:00

The tahini gives this salad a nutty and rich taste. Toasted sesame seeds can be added for additional crunch.

Ingredients:

Salad

250 gms linguine pasta, broken in half

½ bag baby spinach, chopped

Fresh coriander or parsley, chopped

1 cup bell peppers (red, yellow or orange) chopped

1 cup shredded carrots,

4 green onions, chopped

snow peas, radishes and sesame seeds (optional)

Dressing

¼ cup tahini (use peanut butter if you don’t have tahini)

2 tbsp low sodium soy sauce

2 tbsp olive oil

1 tbsp sesame oil

juice of 1 lime

2 cloves garlic, minced

½ tsp red pepper flakes

1 tbsp brown sugar

2 tsp grated ginger

Directions:

Cook the linguine in salted water until soft, drain and rinse with cold water.
Saute the spinach in a little olive oil until just wilted.
Combine all the vegetables with the pasta.
Using a blender or food processor, mix together the dressing ingredients.
Toss salad with the dressing and refrigerate until chilled.

Low Carb Oatmeal Cranberry or Blueberry Muffins

2011-08-15T14:45:00.005-07:00

My daughter introduced me to agave syrup (or nectar) as a healthy, plant based sugar substitute. For those of us trying to follow a healthy low carb diet, this is a great muffin recipe. Using agave instead of sugar reduces the total number of carbs to 14.1 gms each. Substitute applesauce for some of the oil and use low fat yogurt for a lower fat version.

Ingredients:

1 cup oats (do not use instant oats)

½ cup whole wheat flour

½ cup all purpose flour

¾ cup yogurt (plain or vanilla)

½ cup oil

½ cup agave syrup

1 egg

1 tsp vanilla

1 tsp baking powder

½ tsp baking soda

½ tsp nutmeg

½ tsp cinnamon

1 cup fresh or frozen chopped cranberries or blueberries

Directions:

Soak the oats in the yogurt to soften.
Mix the dry ingredients together and set aside.
Beat the egg and add the oil and agave syrup, mixing well.
Stir in the dry ingredients.
Fold in the berries.
Place batter in 12 paper lined or greased muffin cups.
Bake at 375F for about 20 minutes.

Orzo Salad with Roasted Shrimp

2011-07-19T09:53:00.000-07:00

This is a tasty summer main course salad that uses orzo pasta. Orzo is a small rice shaped pasta. The word orzo means "barley" in Italian, but orzo pasta is made from wheat. It can be used in place of arborio rice in risotto dishes as well as a substitute for other types of pasta in salads. Roasting the shrimp gives it an extra burst of flavor. Add bell peppers or other fresh vegetables if desired.

Ingredients:

8 oz of orzo pasta

½ lb medium sized, raw shrimp, shelled, deveined and tails removed

2 cups yellow and red cherry tomatoes, cut in half

½ cucumber, peeled and chopped

4 green onions, chopped

2 shallots, minced

1 cup of fresh herbs, chopped (dill and parsley)

1 cup feta chesse, crumbled or diced

¼ cup olive oil

1 lemon, juice and zest

1 tsp salt

½ tsp pepper

Directions:

Cook the orzo according to package directions. Make sure to salt the cooking water well.
Drain the pasta and mix with the olive oil, lemon juice, salt and pepper and allow to cool.
Place the shrimp in a single layer on a baking sheet, toss with olive oil and salt and pepper and roast at 400F for 5-6 minutes until the shrimp are just pink.
Cool the shrimp slightly and add to the orzo along with all the other vegetables and fresh herbs. Toss well and carefully stir the feta cheese.
Refrigerate for 1 hour before serving.

Hint: Add some red pepper flakes to the shrimp before roasting for a little heat.

Grilled Chicken Breasts with Ginger Lime Marinade

2011-05-31T09:25:00.000-07:00

Marinate the chicken for a couple of hours before grilling to get the full flavor. This chicken can also be baked in a 350F oven for about 30 minutes.

Ingredients:

1 ½ lbs boneless, skinless chicken breasts (or thighs)

Marinade

¼ cup sodium reduced soy sauce

¼ cup olive oil

1 large bunch cilantro

juice of 2 limes

2 cloves garlic, minced

1” piece of fresh ginger, minced

1 tsp cumin

½ tsp pepper

½ tsp red pepper flakes

Directions:

Combine all the marinade ingredients in a food processor and blend well.
Pour marinade over chicken and refrigerate for several hours.
Grill chicken for about 10 -15 minutes per side or until no longer pink.

Note: This marinade is also very nice for shrimp.

Raspberry Tarts

2011-05-17T13:50:00.001-07:00

Ingredients:

12 mini tart shells (use frozen pre made shells)

3 cups raspberries, fresh or thawed if frozen

¼ cup sugar (or to taste)

2 tbsp cornstarch, dissolved in 2 tbsp of water

3 tbsp water

1 tsp lemon juice

Directions:

Put the frozen shells on a baking sheet and blind bake according to package instructions, about 12-15 minutes.
While shells are cooling prepare the raspberry filling.
In a medium saucepan mix together 2 ½ cups of the raspberries, the sugar and 3 tbsp of water. Reserve the remaining ½ cup of berries for later.
Cook over low heat until raspberries begin to breakdown, about 5 minutes.
Dissolve the cornstarch in water and add to the raspberry mixture, stirring constantly over low heat until the mixture thickens (5-7 minutes).
Remove the raspberry filling from the heat, stir in the lemon juice and allow to cool. Taste and add a pinch of salt if needed.
Divide the remaining ½ cup of raspberries among the tarts, placing 3 or 4 berries in the bottom of each tart shell.
Spoon the cooled filling on top of the berries and refrigerate the tarts for several hours.
Top with sweetened whipped cream before serving.

Couscous Salad

2011-05-16T13:47:00.001-07:00

A perfect accompaniment to the Ground Lamb in Phyllo Pastry, this salad takes no time to make and is even better the next day. Fresh herbs are important in this recipe, don’t substitute dried ingredients. If you aren’t a fan of cilantro, use more parsley or fresh dill.

Ingredients:

2/3 cup couscous

1 cup chicken broth

5-6 green onions

2 cloves garlic, minced

2 tsps cumin

2 plum tomatoes, diced

2 ribs of celery, diced

½ cup cilantro, finely chopped

¼ cup parsley, finely chopped

2 tbsp olive oil

juice of 1 lemon

¼ tsp red pepper flakes

salt and pepper to taste

Directions:

Heat the broth to a boil in a medium saucepan and remove from the heat.
Stir in the couscous, cover and let sit for 10 minutes.
In a food processor, blend the cilantro, parsley, and olive oil.
Fluff the couscous with a fork and spoon into a serving bowl.
Add the cilantro and parsley mixture and all the other ingredients to the cooled couscous, mix well and season with salt and pepper.
Cover and refrigerate for several hours.

Ground Lamb in Phyllo Pastry

2011-05-16T13:15:00.001-07:00

This is so good! You can make individual pastry triangles or a pie. Individual pastries require less baking time - probably only about 20 minutes. Serve with the Couscous Salad for a complete and delicious meal.

Ingredients:

1 lb ground lamb

1 medium onion, finely chopped

1 tbsp butter

1 tbsp olive oil

2 cloves garlic, minced

2 tbsp red curry powder

¼ cup white wine

½ cup chicken stock (more if needed)

1 tbsp tomato paste

1 tsp salt

½ tsp pepper

¼ tsp red pepper flakes

1 tsp cumin

1 cup cooked spinach, chopped

½ cup feta cheese, crumbled

10 sheets (about ½ pkg) phyllo pastry, thawed

½ cup melted butter

Directions:

Brown the lamb over medium heat in a large skillet.
Drain any fat and remove the lamb to bowl.
Melt the butter and olive oil over medium low heat and sauté the onion until soft.
Add the garlic and cook for 1 minute.
Stir in the curry powder, salt and pepper, cumin and red pepper flakes.
Return the lamb to the skillet and add the tomato paste, wine and chicken broth.
Simmer until the liquid is mostly absorbed, about 10 minutes. You want the lamb to be very moist but not wet.
Remove from the heat and allow to cool.
Add the spinach and feta cheese.
Place 1 sheet of phyllo in the bottom of a deep dish 9” pie plate (ceramic or glass is best).
Brush with melted butter and repeat for 4 more phyllo sheets, brushing each one with butter.
Spoon the lamb filling into the pie plate and cover with the remaining 5 sheets, brushing each one with butter as before.
Trim the excess pastry from the sides and fold to make an even edge.
Brush the top with butter and bake in a 350F oven for about 40 minutes until the pastry is brown.
Serve hot with tzatziki (cucumber yogurt dip) or sour cream and lemon wedges.

Hint: Keep the phyllo covered with a damp towel while making the dish to keep it from drying out.

Meatballs in Tomato Sauce

2011-05-06T09:35:00.004-07:00

These tender meatballs have lots of flavor. Add them to a quick and easy tomato sauce or make a sauce of your choice. Serve the meatballs with pasta such as linguine, spaghetti or fettuccine and top with freshly grated parmesan cheese and chopped parsley.

Ingredients:

1 lb lean ground beef or a mixture of ground beef and pork

¼ cup onion, minced

¼ cup fresh parsley, minced

¾ cup saltine cracker crumbs, finely ground

½ cup milk

1 tsp salt

½ tsp pepper

½ tsp mustard

1 tbsp Worcestershire sauce

1 jar of tomato and basil pasta sauce

1-14 oz can diced tomatoes

1 tsp each of oregano and basil

Freshly grated parmesan cheese and chopped parsley

Directions:

Make the cracker crumbs in the food processor or place the crackers in a plastic bag and crush them with a rolling pin until finely ground.
Add the cracker crumbs to the milk and let sit until the liquid is absorbed.
Process the onion and parsley or finely chop.
Combine the ground meat with the salt, pepper, mustard and Worcestershire sauce and mix well.
Add the cracker and milk mixture and the onion and parsley to the meat and stir until thoroughly mixed.
Roll into golf ball sized balls and place on a parchment paper lined baking sheet.
Bake at 400F for 20 minutes.
Combine the pasta sauce, tomatoes, oregano and basil in a large saucepan and cook over low heat until bubbling.
Add the meatballs to the sauce and cook for a couple of minutes until the meatballs are heated through.
Serve with the pasta of your choice and garnish with parmesan cheese and fresh chopped parsley.

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Asparagus Risotto

2011-04-16T12:27:00.001-07:00

The thin and fresh tasting spring asparagus is perfect for this risotto. Takes some time to make but the end result is worth the effort. It’s important to use Arborio rice to achieve the creamy texture of this dish.

Ingredients:

1 lb thin asparagus, cut on the bias into 1½ “ pieces (discard woody ends)

3 shallots, finely chopped

2 cloves garlic, minced

2 tbsp extra virgin olive oil

1 tbsp butter

1½ cups Arborio rice

1 cup dry white wine

4-5 cups of chicken stock

2 tsp sea salt

1 tsp freshly ground pepper

zest of 1 lemon

¼ cup cream

¾ cup freshly grated parmesan cheese

Directions:

Cook the asparagus in boiling salted water until tender crispy (4-5 minutes). Drain and cool immediately in ice water to stop cooking and preserve the color. Set aside.
Heat the chicken stock to almost a boil and allow it to simmer on the stove.
Melt the olive oil and butter in a large sauté pan over medium heat and sauté the shallots until tender but not brown. Add the garlic and cook for 1 minute.
Add the rice and stir until well coated, about 2 minutes.
Add the wine, and simmer over low heat, stirring constantly until the liquid is absorbed.
Add the chicken stock, ½ cup at a time, stirring frequently and waiting until it is absorbed before adding more (approx. every 5-7 minutes).
When the risotto has been cooking for about 15 minutes, stir in the drained asparagus, salt, pepper and lemon zest.
Continue to add stock until the rice is tender and the mixture is creamy, about another 10-15 minutes.
Stir in the parmesan cheese and cream and adjust the seasonings.
Sprinkle with fresh, chopped parsley and serve immediately.

Hint: Top with roasted shrimp or grilled chicken for a main course dish.

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Broccoli Quiche with a Potato Crust

2011-04-02T10:22:00.002-07:00

I wanted to make a gluten free quiche and not attempt a pastry crust with gluten free flour so the potato crust is a good option. It is also lower in fat than the pastry. You could substitute other vegetables and add cooked chicken if desired.

Ingredients:

Crust:

3 cups grated potato

¼ cup grated red onion

½ tsp salt

1 egg, slightly beaten

1 tbsp butter, melted

Filling:

3 cups fresh broccoli, chopped in bite size pieces.

3 green onion, chopped

2 cups sharp cheddar cheese, grated

4 eggs

¾ cup milk (or half and half cream for richer flavor)

½ tsp salt

½ tsp pepper

pinch of cayenne

Directions:

Grate the potatoes into a colander, add ½ tsp of salt and let drain for 10 minutes
Squeeze out the excess moisture from the potatoes and combine with the grated red onion and the egg.
Press the mixture firmly into the bottom and sides of a greased 9” pie plate.
Brush with melted butter.
Bake the crust for 20 minutes at 425F or until lightly browned.
Reduce heat to 350F.
Steam the broccoli for 4-5 minutes, drain and refresh in ice water to maintain the green color.
Sprinkle the broccoli, green onion and cheese in the crust.
Beat the eggs with the milk or cream, salt, pepper and cayenne and pour over the broccoli.
Sprinkle with paprika.
Bake at 350F for 30-40 minutes until a knife inserted in the centre comes out clean.
Let stand for 10 minutes before serving.

Note: Substitute frozen hash browns for the grated potatoes as a shortcut.

Baked Eggs with Tomatoes and Basil

2011-03-22T11:19:00.002-07:00

Baked eggs are great for brunch and this recipe is easily doubled. Change the flavor of the dish by substituting thin strips of smoked salmon and diced shallots for the tomatoes. Different herbs and cheeses can also be used. Serve each egg on half a toasted English muffin.

Ingredients:

4 eggs

½ cup tomato, seeds removed and finely diced

6 tbsp cream

½ cup grated parmesan cheese

1 tbsp fresh basil, finely chopped

1 tbsp fresh parsley, finely chopped

salt and pepper to taste

Directions:

Generously grease a shallow oven proof casserole dish with butter. (Dish needs to be large enough to accommodate the eggs in a single layer.)
Carefully break each egg into the casserole dish, taking care not to break the yolks.
Season the eggs to your taste with salt and freshly ground pepper.
Combine the diced tomato with the basil and parsley and spoon some of this mixture on top of each egg.
Carefully pour the cream over the eggs and sprinkle with the parmesan cheese.
Bake at 350F for 20 minutes, or until the eggs are set.

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Pumpkin Bread or Muffins

2011-03-16T14:40:00.000-07:00

A spicy and moist loaf, made with honey instead of sugar. This recipe will make 12 large muffins or one 9”x5” loaf.

Ingredients:

1 ½ cups pumpkin puree (do not use pumpkin pie filling)

2 large eggs

½ cup vegetable oil

½ cup applesauce

¾ cup honey

1¾ cups flour (can use a combination of white and whole wheat)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp of each of cinnamon and nutmeg

¼ tsp ginger

¼ tsp allspice

½ cup raisins (optional)

Directions:

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Focaccia Bread with Tomatoes and Olives

2011-03-02T12:24:00.005-08:00

I make this bread using my stand mixer (a new toy I am enjoying very much!) but you can also knead it by hand. Goes well with homemade soup fresh from the oven. Leftover bread can be sliced, topped with grated cheese and broiled until the cheese melts.

Ingredients:

Dough:

1 1/3 cups warm water (not too hot or you will kill the yeast, should feel just warm to the touch)
1 pkg active dry yeast (¼ oz. or 7g)

1 tsp sugar

¼ cup olive oil

3 ¼ cups all purpose flour (approx.)

1 ½ tsp salt

1 tsp dried rosemary or thyme

Topping:

1 plum tomato, seeded and slivered

½ cup (or more) black olives, pitted and sliced

¼ cup olive oil

1 tbsp fresh thyme

coarse sea salt to taste

Directions:

Stir together the warm water and sugar in the bowl of the mixer. Sprinkle with the yeast and let stand for about 5 minutes until yeast foams. (If the yeast doesn’t foam, use new yeast).
Add the flour, oil, salt and dried herbs to the yeast mixture.
Using the flat paddle attachment, mix at speed 2 until the mixture just becomes a dough.
Change to the dough hook and knead at speed 4 for 3-4 minutes until the dough is soft, smooth and somewhat sticky. (If kneading by hand, reserve the last ¼ cup of flour and knead this into the dough until smooth and elastic. 8-10 minutes.
Add a little more flour if the dough sticks to the bottom of the bowl.
Remove the dough from the mixer, knead a few times and form into a ball.
Place in a lightly oiled large bowl and turn to coat.
Cover with plastic wrap and leave to rise in a warm, draught free place for 1 ½ -2 hours, or until the dough has doubled in size.
When the dough has doubled, punch it down and place in a well greased 15”x11” baking pan. Stretch the dough and press to evenly cover the bottom of the pan.
Cover with plastic wrap and a kitchen towel and let rise in a warm place until it’s again doubled in bulk. About 1-1 ½ hours.
Preheat oven to 425F and heat a baking stone if you have one.
Make shallow indentations in the risen dough with your fingertips and brush with the olive oil. Arrange tomatoes and olives on top and gently press them into the dough. Sprinkle with thyme and coarsely ground sea salt.
Place pan on the baking stone, if using one, and bake for 20-25 minutes until the top is pale golden. Remove from pan onto a rack. Serve warm.

Note: Visit the Cookbook Directory to view the Kitchen Aid Stand Mixer.
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Beef and Noodle Casserole

2011-02-23T13:34:00.002-08:00

This is a family favourite, comfort food that is tasty and economical. The recipe makes 8 servings and goes well with a salad.

Ingredients:

1 lb lean ground beef
2 cups diced tomatoes (canned or fresh)
1 cup tomato sauce
2 cloves garlic, diced
1 tsp freshly ground pepper
1 tsp oregano
1 tsp basil
2 tsp dry mustard
1 tbsp Worcestershire sauce
1 (8oz) package egg noodles, cooked and drained
1 cup low fat sour cream
½ cup cream cheese
½ cup cottage cheese
1 bunch green onions, chopped
¼ cup chopped parsley
½ cup cheddar cheese, grated

Directions:

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Pasta with Roasted Shrimp and Vegetables

2011-02-22T10:33:00.001-08:00

The idea for the roasted shrimp in this recipe comes from the Barefoot Contessa cookbook Back to Basics. Roasting the shrimp really gives this dish a extra punch of flavour.

Ingredients:

Pasta and Sauce:

8 oz of fettucine
¼ cup butter
2 cloves garlic, minced
1 red onion, thinly sliced

2 bell peppers (green, orange or yellow), cut in thin strips

1pkg fresh baby spinach

1 tsp red pepper flakes

1 tsp dried basil (or 1 tbsp fresh basil)

½ tsp each of salt and pepper

1 cup half and half or table cream

Juice of 1lemon

Roasted Shrimp:

1 lb large shrimp, peeled, deveined, tails removed

1 tbsp olive oil

Sea salt

½ tsp red pepper flakes

Directions:

Cook pasta according to package directions, drain and save some of the pasta water.
Place shrimp on a sheet pan and toss with the olive oil, sea salt and red pepper flakes. Roast at 400F for 8 minutes or until shrimp is just pink.
To make the sauce: melt butter in a large skillet and sauté the onion and peppers until softened. Add the garlic and cook for another minute.
Add the cream, salt and pepper, red pepper flakes and dried basil. Bring to a boil and immediately reduce heat to low, stirring until the sauce is slightly thickened.
Add the cooked pasta, spinach and the juice of a lemon. Stir until spinach is wilted. Add some reserved pasta water if needed. Taste for seasoning.
Top with roasted shrimp, sprinkle with parsley and serve immediately.
Note: Add freshly grated parmesan cheese if desired .

This cookbook is a wonderful addition to any cook's collection:

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French Onion Soup

2011-02-16T10:43:00.001-08:00

This recipe comes from the bestselling cookbook Mr. Sunday's Soups.

Ingredients
2 tablespoons extra-virgin olive oil

4 large red onions, very thinly sliced

1 large yellow onion, very thinly sliced

¼ teaspoon sugar

2 garlic cloves, minced

2 quarts (8 cups) low-sodium chicken broth, homemade or store-bought

½ cup dry white wine

1 bay leaf

½ teaspoon minced fresh thyme or ¼ teaspoon dried

2 teaspoons kosher salt

Freshly ground black pepper

Six ½-inch-thick slices baguette, preferably slightly stale

¾ cup coarsely grated Gruyère cheese

Instructions

Place a large nonstick soup pot or Dutch oven over medium-low heat and add the oil. Add the red onions and cook, stirring occasionally, until wilted and softened, about 15 minutes.

Add the yellow onion and sugar and continue cooking, stirring frequently, until the onions are brown and caramelized, 30 to 45 minutes. (Don’t leave the kitchen during this time; watch the pot carefully so you don’t scorch the onions.) Add the garlic and cook for 1 minute more.

Stir in the broth, wine, bay leaf, thyme, salt, and pepper to taste and bring to a boil. Partially cover the pot, reduce the heat to low, and simmer until the flavors are well blended, about 30 minutes. Taste for seasoning. Discard the bay leaf. (At this point, you could remove from the heat, cover the pot, and let stand for up to 1 hour. Warm through before serving.) Preheat the broiler to high heat and place the top rack about 6 inches from the heat source.

Ladle the soup into six individual flameproof soup bowls, distributing the onions evenly.

Place 1 slice of bread on top of each bowl and sprinkle with the cheese, dividing it evenly.

Place the soup bowls under the broiler and broil until the cheese is bubbly and browned, 3 to 4 minutes.

Let stand for 2 minutes (to prevent burning your tongue) and then serve.

Tips

French onion soup is traditionally made with beef broth, but our family prefers the lighter flavor of chicken broth. Feel free to substitute a good homemade or low-sodium beef broth, preferably organic.

Substitute 4 large leeks, both the white and light green parts, very thinly sliced, for the yellow onion, if desired.

Follow the link to buy this best selling cookbook from Amazon.

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Butternut Squash Soup

2011-02-05T09:58:00.002-08:00

A thick and wonderful tasting soup that’s also good for you! Use more or less of the vegetables according to what you have on hand. Vegetarian alternative uses vegetable stock instead of chicken. You don’t taste the curry in the soup but it brightens the flavours of the vegetables.

Ingredients:

2 tbsp butter

1 medium onion, chopped

1 clove garlic, minced

1-2 stocks celery, chopped

1 medium butternut squash, peeled and cubed

3 medium carrots, cubed

2 medium potatoes, cubed

4 cups chicken stock

1 tsp curry powder

½ tsp fresh ground pepper

¼ tsp cayenne

juice of ½ lime

salt to taste

Directions:

Melt the butter in a large saucepan and sauté the onion until slightly softened.
Add the garlic and celery and continue to cook for 1-2 minutes.
Stir in the rest of the vegetables and cook over low heat for 3 or 4 minutes.
Pour in the chicken stock and add the pepper, curry powder, and cayenne.
Bring to a boil and then reduce the heat to simmer and cook, covered, until the vegetables are soft (about 45 minutes).
Puree the soup until smooth and stir in the lime juice and salt to taste.
Serve with a dollop of sour cream.

A nice accompaniment to this soup are homemade bread sticks.

Cut a baguette into strips and brush each strip with flavoured olive oil (stir 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp garlic powder into 1/4 cup olive oil).
Place on a sheet pan and bake at 425F until crisp.

Smoked Salmon Appetizers

2011-02-01T09:15:00.007-08:00

An easy to prepare appetizer that can be varied by the addition of chopped olives or sun dried tomatoes.

Ingredients:
½ cup goat cheese
½ cup cream cheese
1 ½ tablespoons lemon juice
½ teaspoon grated lemon zest
2 tablespoons minced chives or green onion
Salt and black pepper to taste
8 slices smoked salmon, each 2 to 3 inches wide and about 7 inches long.

Directions:

Mix together the cheeses, lemon juice, zest and chives and season with salt and pepper
Lay each slice of smoked salmon on a clean surface and spread with the filling.
Tightly roll up each piece of salmon and cut into bite size pieces.
Refrigerate until ready to serve, garnish the plate with sprigs of parsley and lemon wedges.

Celebrating the delights of tapas, sushi, dim sum, antipasti, and many other finger foods from around the world, this no-fuss cookbook is packed with ideas for small, healthy, and delectable dishes that are perfect for chic but informal meals, snacks, picnics, or eating on the go.

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Citrus Cheesecake

2011-01-21T11:02:00.001-08:00

My husband says this is the best cheesecake he has ever eaten. This recipe has some sour cream mixed in with the cream cheese which gives it a light texture. The citrus provides a bright note but doesn’t overpower the creamy cheese flavour. I topped it with a simple fruit sauce and you could use any fruit for the topping, or a lemon sauce would also be nice.

Ingredients:

Crust:

1 ½ cups graham cracker crumbs
1/3 cup butter, melted
2 tbsp sugar

Filling:

3 pkgs cream cheese, room temperature
¾ cup sugar
4 eggs, room temperature
3 tbsp citrus juice (lemon, lime, orange, your choice)
3 tbsp zest (again, any combination of citrus)
1 tsp vanilla
½ cup sour cream

Directions:

Mix the graham cracker crumbs with the sugar and melted butter and press evenly into a 9” or 10” springform pan. (Grease the pan and put a round of parchment paper on the bottom.)
Beat the cream cheese and sugar until well blended.
Add the eggs one at a time, beating well after each addition
Mix in the sour cream, vanilla, and citrus until thoroughly combined.
Pour mixture into the pan.
Bake for approx 50 minutes
Cool, remove from the pan and then refrigerate for several hours before serving.
Top each slice with sauce.
Note: Place a shallow pan of hot water on the lower rack of the oven while baking the cheesecake to prevent cracking.

Strawberry Sauce: Melt 1 tbsp of butter in a saucepan, add 2 cups sliced strawberries and ¼ cup of sugar. Stir over low heat until slightly thickened. Remove from heat and stir in 1 tbsp of lemon, lime or orange juice. Chill in the fridge.

Junior's Restaurant in New York is apparently the 'go to' place for New York Style cheesecake. According to the reviews on Amazon this cookbook is a must for cheesecake lovers.

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Baked Zucchini and Tomato Casserole

2011-01-18T10:06:00.002-08:00

This is an excellent zucchini recipe, the result of much experimentation to find a dish that is easy to prepare and tastes good. Even people who don’t like zucchini as a vegetable like this side dish which can be doubled or tripled for more servings. There is also lots of potential to change it up to suit your individual taste. Use parmesan, feta or another cheese instead of Monterey Jack; or use different herbs, fresh ones if available.

Ingredients:

1 small zucchini, sliced
1 tomato, sliced
¼ red onion, very thinly sliced
½ cup (or more) of grated Monterey Jack cheese
½ tsp dried basil or oregano
Salt and pepper to taste

Directions:

Grease a shallow oven proof casserole or gratin dish
Place overlapping slices of zucchini in the bottom of the dish
Season with salt and fresh pepper
Layer the onions on top of the zucchini, followed by the tomato slices.
Sprinkle with the herbs and more salt and pepper.
Top with the grated cheese.
Bake at 350F for 25 minutes or until zucchini is tender.
Serve as a side dish - great with fish

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Applesauce Spice Cake

2011-01-12T11:05:00.003-08:00

I like this better than carrot cake, it isn’t as dense and has a spicy rich flavour. Also easier to make! You can frost it with butter, cream cheese or caramel icing. Or, just dust with sifted icing sugar.

Ingredients:

½ cup butter, softened
1 cup brown sugar
¾ cup white sugar (reduce for less sweet cake)
2 large eggs
½ tsp vanilla
2 ½ cups flour
1 ½ tsp baking soda
¼ tsp baking powder
1 tsp salt
1 tsp nutmeg
½ tsp cinnamon
1 tsp allspice
1 ½ cups unsweetened applesauce (I use organic, or make your own)
½ cup water
1 cup raisins
1 cup walnut pieces (optional)

Directions:

In a large bowl cream together the butter and sugars until fluffy (2-3 minutes).
Add the eggs and the vanilla, beating well after each addition.
Combine flour, baking soda, baking powder, salt and all the spices in a separate bowl.
Add the dry ingredients to the creamed mixture alternately with the applesauce and water. Beat until well combined
Stir in the raisins and nuts.
Pour into a well greased and floured 9”x13” pan.
Bake at 350F for 40-45 minutes. Check for doneness with a toothpick at 40 minutes.

Cream Cheese Icing
Combine 4 ounces (1 small package) of softened cream cheese with 2 tbsp butter. Add 1 1/4 cups icing sugar and beat until smooth. Stir in the vanilla. This recipe can be doubled.

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Crepes with Crab and Mushroom Filling

2010-12-21T12:23:00.002-08:00

I love crepes both savory and sweet but don’t make them very often because they are time consuming; however it's worth it for a special holiday lunch or supper.

Ingredients:

Crepe Batter:

1 cup flour
½ cup milk
½ cup water
2 eggs
2 tbsp butter, melted and cooled
¼ tsp salt

Filling:

1 lb crabmeat

½ lb mushrooms, chopped

¼ cup butter
½ cup flour
1 cup chicken broth

¼ cup white wine
1 cup heavy cream

1 egg yolk, beaten
½ tsp salt
¼ tsp cayenne
¼ tsp dry mustard
½ tsp pepper
2 tablespoons Parmesan or Romano cheese
2 tbsp fresh parsley, chopped

Directions:

Crepe Batter: Whisk together eggs, milk and water. Gradually add flour and salt and whisk until smooth. Slowly stir in melted butter. Refrigerate for 1 hour. Batter can be made the day before.
Saute mushrooms in 1 tbsp butter until all liquid is absorbed. Set aside.
While crepe batter is resting, melt ¼ cup butter in a heavy saucepan.
Blend in the flour, salt, pepper, cayenne and mustard and stir until bubbling.
Slowly add the milk, broth and wine and cook over medium heat until thickened, stirring constantly.
Mix a tablespoon or so of the sauce with the egg yolk and add this to the rest of the sauce along with the heavy cream
Stir over low heat for 2 minutes.
Set aside ½ cup of the sauce and add the mushrooms and crabmeat to the remaining sauce.
To make the crepes heat a small (6”-8”) non stick frying pan over medium to medium high heat. Rub a little oil in the pan.
Ladle 2-3 tbsp of crepe batter into the pan and swirl quickly to thinly and evenly coat the bottom of the pan.
Cook for about 30 seconds, flip with a spatula and cook the other side for another 30 seconds then remove from the heat.
Note: You may need to adjust the heat periodically and re-oil the pan so the crepes don’t stick.
Fill each crepe with the crab sauce, roll and place seam side down in an a single layer in a greased casserole.
Top with reserved sauce, sprinkle with the cheese and bake at 425 F for about 15 minutes or until browned.
Sprinkle with chopped parsley and serve with lemon wedges.

A 5 star review cookbook, all you need to make perfect savoury and sweet crepes.

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Tapenade and Goat Cheese Crostini

2010-12-07T13:52:00.002-08:00

This is an elegant and easy appetizer to serve during the holiday season. The tapenade can also be served as a dip with crackers or raw vegetables.

Ingredients:

Homemade Tapenade:

1 ½ cups pitted black and green olives (do not use canned olives, buy them fresh from the deli)
2 tsp anchovy paste
1 clove garlic, minced
2 tbsp capers
1 tbsp lemon juice
1 tsp thyme
1 tsp rosemary
½ tsp black pepper
2-4 tbsp olive oil

The Rest:

4oz log of herbed goat cheese
A baguette, sliced on the diagonal
Olive oil

Directions:

Combine the olives, anchovy paste, garlic, capers, lemon juice and seasonings in a food processor.
Pulse a couple of times to blend the ingredients and gradually add the olive oil until you have a smooth paste. (You may not need all of the oil)
Place the slices of bread on a baking tray, brush lightly with olive oil on both sides and toast under the broiler until brown. About 1-2 minutes.
Spread each crostini with some of the tapenade and top with a thin slice of goat cheese.
Serve the remainder of the tapenade as a dip.

A classic Italian cookbook with tasty, easy to follow recipes.

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Fresh Mandarin Orange Loaf

2010-12-05T10:03:00.002-08:00

It’s the time of year when I seem to have many fresh Mandarin oranges that need to be used up. I looked for a recipe for a Mandarin orange cake or loaf and only could find ones that called for canned Mandarins. So this recipe is one I use for orange bread and I have added fresh Mandarins and fresh or frozen cranberries. You could substitute raisins for the cranberries or just use double the amount of orange pieces.

Ingredients:

1 cup sugar
½ cup vegetable oil
2 eggs
½ cup orange juice
1 ¾ cup flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
4 Mandarin oranges, peeled and chopped (approx 1 cup)
1 cup raisins or cranberries

Glaze: Combine ¼ cup orange juice with 2 tbsp brown sugar and heat until sugar dissolves.

Directions:

Beat together the sugar and oil
Continue beating while adding the eggs and orange juice.
In a separate bowl or large measuring cup combine the flour, baking powder, soda and salt.
Add dry ingredients to the egg mixture and mix until just blended.
Stir in the chopped oranges and raisins or cranberries.
Pour into a greased loaf pan lined with parchment paper.
Bake at 350F for about 55minutes.
Pour the glaze over the warm loaf.

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Oven Pancakes (Dutch Babies)

2010-12-02T09:31:00.005-08:00

Oven pancakes are a great addition to brunch. The pancake resembles a large popover, the way it puffs up in the oven. Some accompaniments include: fresh strawberries, bananas or apple slices sautéed in butter, sour cream or yogurt, maple syrup.

Ingredients:

1/3 cup butter, melted
5 large or extra large eggs
1 cup milk
1cup flour
½ tsp salt

Directions:

Heat the oven to 425F and melt the butter in a 9”x13” baking dish. It is important to put the batter into a very hot pan.
While the butter is melting in the oven blend the eggs in a food processor or blender until lemony (about 1 minute).
Gradually add the milk, flour and salt and continue to blend until very well mixed.
Pour the mixture into the hot pan and bake for 20-25 minutes.
The pancake will be puffy and brown when cooked.

Savoury Variation: Fry 4 or 5 slices of chopped bacon and place in the bottom of a hot pan with 1 tbsp of butter. Sprinkle with chopped green onions. Pour the batter over the bacon and onion and bake as directed above.

The crisp, honeycomb texture of waffles and the golden delicacy of pancakes are the perfect base for a host of delectable tastes. In The Best of Waffles & Pancakes, Jane Stacey has gathered a delicious assortment of recipes for just about every occasion. (Amazon Review)

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Chicken Breasts Stuffed with Cheese and Spinach

2010-11-23T11:04:00.010-08:00

There are as many recipes for boneless, stuffed chicken breasts as there are creative cooks; from the classic Cordon Bleu to a simple bread and sage stuffing.

Boneless chicken can easily become dry when cooked, so some kind of stuffing helps to add both flavour and moistness. This recipe pairs blue cheese with goat cheese because many people, myself included, find the taste of blue cheese too overpowering on its own. I think this combination works well but you could add more or less of the blue cheese to suit your own taste.

Ingredients:

4 skinless, boneless chicken breast halves
6-8 slices of bacon, diced
½ cup blue cheese
½ cup goat cheese
1 pkg fresh spinach
½ tsp salt
½ tsp pepper
1 tbsp melted butter
½ tsp paprika

Directions:

Cook the diced bacon until crisp and drain well.
Wilt the spinach, squeeze out as much moisture as possible and chop.
Mix the two cheeses, spinach and bacon together.
Add some of the bacon drippings to the cheese and spinach mixture if needed to bind it together. (Or use an egg for a lower fat option.)
Lay each chicken breast half on a clean surface, cover with some plastic wrap and pound to an even ½ inch thickness taking care not to pound through the meat.
Spread ¼ of the filling evenly over each piece of chicken and roll. Secure with toothpicks or twine if necessary.
Place the chicken rolls in a greased, shallow casserole or a 9” glass pie plate.
Brush the tops with melted butter and sprinkle with paprika.
Bake in 350F oven for about 40 minutes or until chicken is cooked through.

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Noodle Kugel

2010-11-12T13:34:00.001-08:00

Kugel is a baked Jewish pudding or casserole most commonly made from egg noodles and served as a side dish. The first kugels were plain, and salty and made from bread. About 800 years ago, their flavor and popularity improved when cooks in Germany replaced bread mixtures with noodles. Eventually eggs were incorporated. The addition of cottage cheese and milk or sour cream created a custard-like consistency which is common for today's dishes. (from Internet sources)

This recipe is a compilation of several recipes and it is hard to believe that these simple ingredients come together so well to create such a delicious side dish. The recipe can be easily doubled.

Ingredients:

Half a package of broad egg noodles (about 4 oz)
¾ cup cottage cheese
½ cup sour cream
1 egg, beaten
1 ½ tbsp melted butter
1 clove garlic, minced or pressed
4 green onions, chopped
½ tsp salt
½ tsp pepper
1 tsp Worcestershire sauce
¼ tsp Tabasco sauce
½ cup parmesan cheese, paprika and parsley

Directions:

• Cook the noodles, rinse under cold water and drain well.
• Mix together the cottage cheese, sour cream, egg, melted butter, garlic, onion and seasonings.
• Add the noodles, blend well and pour into a greased casserole dish.
• Sprinkle with freshly grated parmesan cheese, paprika and parsley.
• Cover and bake at 350F for 35 minutes or until bubbly and set.

Olive Trees and Honey is highly rated by Amazon customers for its fantastic and culturally diverse vegetarian recipes. You can read all the reviews and buy this cookbook by clicking on the link.

Apple Fritters

2010-11-05T10:29:00.005-07:00

These are a family favorite. In fact, I made these fritters for my daughter's family the day after she brought Julie, my first granddaughter, home from the hospital.

Ingredients:

2 cup flour
¼ cup sugar
1 tbsp baking powder
½ tsp cinnamon
½ tsp salt
2 eggs, lightly beaten
½ cup milk
2 tbsp melted butter
1 tsp vanilla
2 cups apples, diced

Directions:

• Mix together the flour, sugar, baking powder, salt and cinnamon.
• In a separate bowl beat the eggs and add the milk, melted butter and vanilla.
• Stir in the dry ingredients and fold in the diced apples.
• Heat 1-2 inches of oil in a heavy, deep skillet (or use a deep fryer) over medium heat to 375F.
• Drop rounded tablespoons of the batter into the hot oil and cook until golden brown on both sides.
• Drain on paper towel and sprinkle with icing sugar or serve with maple syrup.

A 5 star Amazon bestseller with delicious apple recipes, from the typical to the unique.

Blueberry and Sour Cream Muffins

2010-10-25T14:24:00.000-07:00

Another good muffin recipe, the sour cream gives the muffins a nice texture and flavour.

Ingredients:

2 eggs
¾ cup sugar
½ cup vegetable oil
1 tsp vanilla
2 cups unbleached white flour (can use whole wheat or half white if desired)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
1 cup fresh or frozen blueberries

Directions:

• In a large mixing bowl beat the eggs until foamy and gradually beat in the sugar, oil and vanilla.
• Combine flour, baking powder, soda and salt in a separate bowl.
• Alternately add the flour and sour cream to the egg mixture, beating well after each addition.
• Gently fold in the blueberries.
• Spoon into greased or paper lined muffin tins and bake at 375 for 18-20 minutes.

Baked Shrimp Scampi

2010-10-25T13:25:00.001-07:00

There are many recipes for shrimp with a lemon and garlic sauce and this one is an amalgamation of several versions. It tastes great and doesn’t have as much butter as some other recipes. I also like the panko topping for the crunch it provides. All the prep for this dish can be done in advance and then put together when ready to bake. Serves 4.

Ingredients:

1 ½ lbs large shrimp, peeled, deveined, tails on (about 40 shrimp)
¼ cup freshly squeezed lemon juice
1 tbsp lime juice
3 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp salt
¼ tsp red pepper flakes
1 cup panko (Japanese bread crumbs)
¼ cup butter, melted
2 tbsp chopped, fresh parsley

Directions:

• Thaw shrimp, pat dry and refrigerate
• Mix 3 tbsp olive oil with 1 tbsp butter and the minced garlic and heat in the microwave for 1 minute.
• Add the lemon and lime juice, Worcestershire sauce, red pepper flakes and salt to the oil mixture.
• Melt ¼ cup of butter and toss with the panko and chopped parsley in a separate bowl.
• When ready to bake, toss the shrimp with the oil and lemon mixture and spread evenly in a shallow casserole dish. Top with the panko.
• Bake at 425F for 9-10 minutes, until shrimp is pink.
• Serve with the Au Gratin Potatoes, and green beans and almonds.

Barefoot Contessa has a Baked Shrimp Scampi recipe in this book which was the inspiration for my recipe. There are some amazing recipes in this cookbook which I think no collection should be without.

Au Gratin Potatoes

2010-10-25T11:04:00.007-07:00

You can never have too many potato recipes and this one is quicker than scalloped potatoes but tastes just as good (or better). I have taken some liberties with the classic au gratin potatoes, using lower fat cream and adding chopped green onions. The classic recipe also calls for Gruyere cheese which is great; but I have used monterey jack, havarti and cheddar and liked those variations as well.
I served these potatoes at a dinner party on the weekend and the guests were very complimentary. So here’s the recipe, Bette.

Ingredients:

5 medium potatoes, very thinly sliced
1 ½ cups half and half cream (10%)
1 tsp dry mustard
¾ tsp salt
½ tsp pepper
¼ tsp cayenne (optional)
3 green onions, finely chopped
¾ - 1 cup cheese of your choice.

Directions:

• Heat the cream, mustard, salt and pepper and cayenne in a saucepan until almost boiling.
• Add the potatoes to the cream and heat until the mixture thickens, stirring gently.
• Spoon half the potato mixture into a greased, shallow casserole dish and sprinkle with the onions and half the cheese.
• Top with the remaining potatoes and sprinkle with the rest of the cheese.
• You can use a little paprika and dried parsley on top if you wish to add some color.
• Bake uncovered in a 350F oven for about 40-45 minutes or until the casserole has firmed up. Let it sit for 5 minutes before serving.

If you like to try different potato recipes from breads to desserts,consider this highly rated cookbook from Amazon.

The ebulliently titled second book of New York cooking school director Lydie Marshall ( Cooking with Lydie Marshall ) is aptly named. The humble and nutritious potato does deserve a volume all its own, and this one demonstrates the author's skill and sophisticated taste. (Publisher's Weekly Review)

Celery Soup

2010-10-25T10:20:00.003-07:00

Celery was recently on sale for a dollar a large bunch and I couldn’t resist the opportunity to make a quick and easy soup. The soup is light and a bit tangy and makes a good first course for a dinner party or for lunch with a sandwich. Bonus, it only has about 75 calories per serving.

Ingredients:

1 large bunch of celery
1 medium onion, diced
2 tbsp oil (or use 1 tbsp each of butter and oil)
2 medium-large potatoes, diced
1/2 cup white wine
1 tbsp lemon juice
4-5 cups chicken or vegetable broth
1 tsp dried thyme
1 tsp pepper
2 green onions, chopped
Salt to taste

Directions:

• Heat the oil over medium heat in a large sauce pan and sauté the chopped onion until softened.
• Wash and trim the celery, and chop into small pieces including the leaves.
• Add the celery to the onion and cook for about 10 minutes, stirring frequently. Lower the heat if necessary to keep celery from browning or sticking to the pan.
• Add potatoes, broth, wine, thyme and pepper to the vegetables.
• Bring to a boil then lower the heat to simmer, cover and cook until all vegetables are very soft. Add the lemon juice.
• Puree in blender or with a blender wand. Add additional liquid if the soup is too thick.
• Keep hot in saucepan until ready to serve. Taste and add salt if needed. Sprinkle with chopped green onions.

Hint: Substitute additional lemon juice and a tbsp of white wine vinegar for the white wine.

Bill’s Oatmeal Raisin Cookies

2010-10-14T10:20:00.001-07:00

My husband Bill recently decided he wants to learn to bake and cook more adventurously. He chose oatmeal raisin cookies for his first effort and was rewarded with great success. Praise from his colleagues at work and, of course, from his personal coach.
We did some tweaking to a classic recipe which made a crunchy and sweet cookie, reminiscent of the famous Dad’s Cookie. Hope you enjoy these as much as we did.

Ingredients:

1 cup butter, softened
2/3 cup white sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
1 ½ cups white flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp allspice
½ tsp cinnamon
½ tsp cloves
3 cups quick or regular oatmeal (do not use instant oatmeal)
1 cup raisins

Directions:

• Cream the butter in a large mixing bowl and gradually add the sugars, beating well after each addition.
• Add the eggs and vanilla and continue to beat on medium speed of your mixer until the mixture is well blended and fluffy. About 2 minutes.
• In a separate bowl combine the flour, spices, baking powder, baking soda and salt. Mix well.
• Add the flour to the butter-egg mixture and stir until well blended.
• Stir in the oatmeal and raisins.
• Drop rounded spoonfuls of the dough on to a baking sheet lined with parchment paper.
• Leave space between cookies as they spread while baking.
• Bake at 350 for 10-12 minutes. Check at 10 minutes and remove from the oven when they are just beginning to brown.
• Cool on the baking sheet until they have firmed up.

"Elinor Klivans's Big Fat Cookies opens up a whole universe of giants, including chocolate chip whoppers and king-sized raisin pillows. If you're going to go blow 400 calories on a cookie, do it here." -Boston Globe

This cookie book also got great reviews from Amazon purchasers, especially for the author's friendly style and easy to follow recipes.

Apple Sausage Bake

2010-10-05T14:40:00.000-07:00

This is a quick and easy to prepare recipe with lots of flavour. Very economical and can stretch a long way by adding more apples. Excellent with baked potatoes and a green vegetable.

Ingredients:

1 lb pork sausage links
1 large Granny Smith apple, sliced
1 small onion, thinly sliced
1 tbsp fresh sage, chopped

Directions:

• Place sausage links on a cookie sheet and cook in the oven at 325F for 18-20 minutes.
• Drain well on paper towel.
• Arrange sausage in a single layer in a shallow casserole dish.
• Top sausage with the onion slices, sage and apple slices.
• Bake uncovered in 350F oven for 25-30 minutes.

The Everything Meals on A Budget Cookbook is highly recommended. Click below to read the reviews and get your copy today.

Moist and Savoury Cornbread

2010-10-05T10:34:00.002-07:00

Cornbread recipes are generally either quite sweet or savoury. The recipe you choose depends on your personal taste and, to some extent, the other dishes to which it is an accompaniment. I prefer my cornbread to have very little sugar and a hint of heat. This recipe is particularly good since it is moist as well as savoury. It goes well with lentil soup.

Ingredients:

1 cup cornmeal
½ cup flour (you could substitute rice flour for gluten free bread)
1 tbsp baking powder
1-2 tbsp sugar
½ tsp salt
¼ tsp cayenne pepper (optional)
1 cup sour cream
½ cup vegetable oil
2 eggs
1 cup creamed corn
3-4 green onions, minced (optional)

Directions:

• Combine all the dry ingredients and set aside.
• Beat the eggs and add the sour cream and oil, continuing to beat until well blended.
• Stir in the dry ingredients.
• Fold in the corn and green onions until just combined. Do not overmix.
• Pour into a well greased 9” square or round baking pan. (Or line the baking pan with lightly greased parchment paper.)
• Bake at 350F for about 40 minutes or until a toothpick inserted in the centre comes out clean.
• Serve warm.

For other cornbread recipes I recommend this cookbook.
As Publishers Weekly writes:

"A quirkly cookbook that boasts delicious recipes and a nice bite of cornbread history."

Lentil Soup

2010-10-05T09:33:00.003-07:00

This is more of a stew than a soup, with lots of veggies and a great flavour. It is economical and the recipe makes lots. Add leftover ham or cooked sausage if desired although it is very tasty in its vegetarian form.

You can make this on the stove or in a slow cooker. The instructions that follow are for the slow cooker which is a super easy way to prepare a meal if you are away all day.

Ingredients:

2 cups dry lentils, rinsed
2 cups carrots, thinly sliced
1 cup celery, chopped
1 large onion, diced
2 large potatoes, cubed
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup water
2 cans diced tomatoes
2 tsp freshly ground pepper
2 tsp cumin
2 tsp curry powder
1 tsp coriander
¼ tsp cayenne pepper
Juice of 1 lemon
1 bag (8 oz) fresh baby spinach
2-3 cups ham or cooked sausage, diced (optional)

Directions:

• Place all the ingredients, except for the spinach and lemon juice, in a large slow cooker.
• Cook on low for 7-8 hours or until vegetables are tender. Add more water if necessary.
• Add spinach and lemon juice and cook on high for 3-4 minutes.
• Serve with warm cornbread.

Hint: I recently tried cubed butternut squash in this soup and it was a delicious flavour addition.

Pasta with Chicken and Spinach

2010-09-16T10:08:00.010-07:00

Healthy, tasty and easy to make, what more could you ask for. This is a very versatile dish – substitute shrimp for the chicken, or broccoli for the spinach if you wish. You have to work quickly with this dish, so it’s a good idea to have all your ingredients prepped and at hand before starting.

Ingredients:

2-3 boneless chicken breast halves, cut in small chunks
1 tbsp olive oil
1 tbsp butter
3 shallots, chopped
2 cloves garlic, minced
½ tsp red pepper flakes
½ tsp salt
¼ cup lemon juice
½ cup chicken broth
1 pkg fresh pasta – linguini, fettuccini, or taglatelle
1 pkg fresh baby spinach

Directions:

• Cook the pasta in salted water.
• While the pasta is cooking, saute the shallots in the olive oil and butter for 2-3 minutes then add the chicken, stirring until browned.
• Stir in the garlic, red pepper flakes, salt, lemon juice and broth. Cook over medium low heat for just a couple of minutes, until chicken is no long pink. Mix in the drained pasta.
• In a separate pan, saute the spinach in a little oil until just wilted.
• Place the spinach in a serving bowl, top with the pasta and chicken.
• Add freshly ground pepper.

An encyclopedia of pasta recipes, well organized and with the Cook's Illustrated usual attention to detail.

Mashed Potato Casserole

2010-09-13T14:51:00.000-07:00

This make-ahead potato dish goes well with the baked salmon recipe which follows.

Ingredients:

5 medium potatoes
1 cup cottage cheese
½ cup sour cream
4-5 green onions, finely chopped
2 tsp salt
1 tsp pepper
1-2 cloves garlic, mashed
¼ cup melted butter
½ cup slivered almonds

Directions:

• Peel, dice and boil the potatoes until tender.
• Mash potatoes and add all the ingredients except the melted butter and almonds.
• Spoon the mashed potato mixture into a greased casserole dish.
• Pour the melted butter on top and sprinkle with the slivered almonds.
• Bake, uncovered, at 350F for 40 minutes or until bubbling and browned.

One Potato Two Potato excels in the breadth and richness of its recipes, as well as its fine and immensely readable attention to its subject. Precise yet relaxed, it offers over 300 potato dishes--simple to elegant, everyday to special occasion. (Amazon.com Review)

Baked Salmon with Pesto Crust

2010-09-13T14:19:00.000-07:00

A easy and nutritious way to cook a salmon fillet, the pesto adds lots of flavour and keeps the fish moist. You can substitute a white fish such as tilapia, halibut or sole for the salmon.

Ingredients:

1 large salmon fillet
1 cup of fresh pesto (homemade or from deli section of supermarket)
Salt and pepper to taste.

Directions:

• Rinse fish and dry thoroughly.
• Season with salt and pepper.
• Spread a generous layer of pesto on the salmon.
• Place on a greased, parchment paper lined baking sheet.
• Bake at 350F for approximately 15 minutes or until fish flakes with a fork.
• Garnish with lemon wedges and fresh parsley.

Hint: Cooking time will vary depending on the thickness of the fish. Watch the fish carefully so it does not overcook.

Another bestseller from Mark Bittman.

Spinach Lasagne

2010-08-23T19:31:00.002-07:00

This vegetarian spinach lasagne is the result of experimentation with many different recipes and is, I think, the best ever result. It works well made in a deep dish 9”x13” pan.

Ingredients:

Tomato Sauce:
1 jar pasta sauce (ie Classico)
1 can diced tomatoes
½ cup water
1 medium onion, chopped
1 clove garlic, minced
2-3 cups vegetables, chopped (use yellow or green peppers, tomatoes, zucchini, mushrooms)
2 tbsp fresh oregano and basil

Cheese and Spinach Filling:
2 packages fresh baby spinach
3 cups cottage cheese
2 eggs, lightly beaten
½ cup freshly grated parmesan cheese
¼ cup chopped fresh parsley

The Rest:
12-15 oven ready lasagne noodles
4 cups grated mozzarella cheese

Directions:

• Saute the onion, garlic and chopped vegetables in a small amount of olive oil until softened.
• Add pasta sauce, diced tomatoes and herbs.
• Simmer for 10 minutes.
• Cook the spinach until just wilted, squeeze out all the water and chop.
• Mix together the lightly beaten eggs, cottage cheese, spinach, parmesan cheese and parsley.
• In a 9”x13”x3” (deep dish) casserole, assemble the lasagne as follows:
1st Layer: 1/3 of the tomato sauce, 4-5 noodles, ½ spinach-cheese mixture, 1/3 of the mozzarella.
2nd Layer: same as the first layer, using all the remaining spinach and cheese mixture.
3 rd Layer: the rest of the noodles, remaining tomato sauce and remaining mozzarella cheese.

• Cover with aluminum foil and bake at 350F for 1 ¼ hours. Remove foil and bake for an additional 15 minutes.
• Remove from oven and let sit for at least 15 minutes until well set.
• Serve with salad, and garlic bread.

Hint: This recipe requires a deep (3”) pan in order to get 3 layers. Don’t skimp on the noodles or the lasagne will be watery. If you are using mushrooms as one of your vegetables make sure they are well cooked (moisture removed) before adding them to the tomato sauce.
You can make a meat version of this dish by cooking 1 lb of ground beef and adding it to the tomato sauce. You may need to add more tomatoes or water to achieve the right consistency.

For pasta lovers, here is a new pasta cookbook from the best selling Food Network author, Giada De Laurentiis. It features lots of one meal recipes plus appetizers, salads and side dishes to accompany them.

Guacamole and Tangy Cheese Spread Appetizers

2010-08-21T12:23:00.003-07:00

My friend Bette sent me these two appetizer recipes. We are always on the lookout for easy to prepare and tasty snacks to accompany ‘cocktail hour’.

Guacamole

Ingredients:

You can easily half this recipe if you aren’t serving a crowd.
5 ripe avocados
2 roma tomatoes
½ onion, finely chopped
1 habanero pepper (This is one of the more intensely spicy chilli peppers so use a smaller amount if you prefer your guacamole milder.)
1 tbsp fresh cilantro, chopped
2-3 limes
Salt to taste

Directions:

• Peel and mash the avocados.
• Remove seeds and white pith from the pepper and chop finely.
• Add chopped tomatoes, onion and habanero pepper to the avocados and mix well.
• Juice the limes and stir into the avocado mix.
• Taste and add salt if needed.
• Fold in finely chopped cilantro and refrigerate for 1 hour to allow flavours to blend.
• Serve with tortilla chips and crackers.

Another version of Guacamole:
Ingredients:
4 ripe avocados
3 tbsp lemon juice (juice of one lemon)
1 clove garlic, minced
1 finely chopped red onion
1 tsp salt
1 tsp pepper
1 tomato, seeded and chopped

Directions

Scoop out the avocado and cut with a knife to make it chunky
Add the seasonings and the tomato.
Stir gently to combine.

Tangy Cheese Spread

Ingredients:

3 cups sharp cheddar cheese, grated
½ cup ripe black olives, chopped
1 medium onion, finely chopped
1 cup mayonnaise
½ tsp curry powder
1-2 garlic cloves, minced
Dash of paprika

Directions:

• Mix all of the ingredients until well blended.
• Spoon into a container, cover and refrigerate.
• Spread on small slices of rye bread or baguette.
• Heat under the broiler until cheese melts.

Spicy Barbecued Baby Back Ribs and Sweet and Sour Balsamic Glazed Ribs

2010-07-30T13:07:00.005-07:00

The first of these recipes for spareribs is one I created years ago. The recipe that follows was published in the New York Times and is quite similar.
I start these ribs in the oven and then finish them on the barbecue, or under the broiler.

Ingredients:

1-2 racks of baby back pork ribs
1 cup tomato sauce
½ cup brown sugar
¼ cup apple cider vinegar
2 cloves garlic, minced
1 tbsp Worcestershire sauce
4 tsp chilli powder
1 tbsp dry mustard
2 tsp cayenne pepper
1 tsp black pepper
1 tsp salt

Directions:

• Remove the membrane from the back of the ribs (watch the video to learn this technique: http://www.youtube.com/watch?v=uQVIMKDpZfg). Cut each rack into 2 pieces.
• Combine all the ingredients except the ribs in a sauce pan and simmer for 15 minutes.
• Coat each section of rib, on both sides, with the barbeque sauce. Reserve any extra sauce for basting.
• Wrap each section in foil and seal tightly to make four packages.
• Place packages of ribs a baking tray and cook at 300F for 2 hours.
• Remove ribs from the foil and grill on medium heat for approx. 5 minutes per side, basting with reserved sauce.

Sweet and Sour Balsamic Glazed Ribs

This alternative recipe for ribs was published in The New York Times, April 6th, 2011.

Ingredients:

For the ribs:

2 spare-rib racks, the smallest you can find (5 to 6 pounds total)

2 tablespoons grapeseed or canola oil

Kosher salt

4 large flat-leaf parsley sprigs

4 garlic cloves, peeled and gently crushed

4 thyme sprigs

For the barbecue sauce:

1 cup balsamic vinegar, or to taste

1 cup ketchup

6 ounces ( 1/2 can) your favorite beer

1/4 cup honey

3 tablespoons grainy mustard

1 tablespoon molasses

1 1/2 teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce, or to taste

1/4 cup dark brown sugar, or to taste

1/2 red onion, diced

1 large clove garlic, minced

Salt.

Directions:

1. To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.

2. Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.

3. Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.

4. Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.

5. Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.

6. Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

Grilled Shrimp with Lime Marinade

2010-07-26T10:29:00.002-07:00

Easy and very tasty for your summer barbeque.

Ingredients:

25 large raw shrimp, peeled and deveined (tails on)
¼ cup olive oil
¼ cup lime juice
1 tbsp lime zest
3 tbsp fresh parsley, finely chopped
3-4 cloves garlic, minced
1-2 tsp Tabasco sauce
½ tsp red pepper flakes
1 tsp salt
1 tsp freshly ground pepper

Directions:

• Thaw shrimp under cold running water if frozen.
• Mix together all the other ingredients for the marinade.
• Put shrimp and marinade in a large Ziploc bag and refrigerate for no more than 1 hour. (Shrimp will get mushy if left in marinade for longer.)
• Thread shrimp onto wooden or metal skewers (approx 5 shrimp per skewer)
• Grill on medium heat for 3-7 minutes per side until shrimp turns pink.
• Baste shrimp with marinade while cooking and discard the remainder.
• Serve with your favourite dipping sauce or lime wedges.

Hint: Soak wooden skewers in warm water before using to prevent them from burning.

Ham and Egg Breakfast Casserole

2010-05-31T14:17:00.004-07:00

This casserole is a nice addition to a brunch buffet.

Ingredients:

3 tbsp butter
½ cup red onion, diced
4 cups shredded potatoes
1 ½ cups ham, diced
1 ½ cups grated cheese (mix of cheddar, Monterey jack, Colby, etc)
1 cup green chilies, seeded and finely diced
8 eggs
1 ½ cups heavy cream
½ tsp salt
½ tsp pepper

Directions:

• Melt butter in a heavy skillet and sauté the onions until tender.
• Mix onions, potatoes, ham, chillies and cheese together and spread in a grease 9’x13’ oven proof casserole.
• Beat the eggs with the cream, pepper and salt and pour over the potato mixture.
• Bake at 350F for 45-50 minutes or until a knife comes out clean.
• Serve with sliced tomatoes, drizzled with olive oil and topped with fresh basil.

In the conversational and instructional manner of the flagship book, All About Breakfast & Brunch elevates "the most important meal of the day" (and the ever-popular weekend brunch) and offers up such mouth-watering egg dishes as Savory Cheese and Herb-Filled Souffléed Omelet, Eggs Benedict, and Matzo Brei; savory brunch sides like Corned Beef Hash, Crabcakes, and Fried Green Tomatoes; delicious fruit and grain recipes, including Apple Fritters, Apricot Compote, and Muesli; and dozens of baked goods, pancakes, and waffles.

Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

Cranberry and Orange Muffins: Two Versions

2010-05-19T10:09:00.006-07:00

Another family favourite. You can make these muffins with fresh or frozen cranberries. I cut the cranberries in half which reduces the tang of biting into a whole berry. You could substitute blueberries for the cranberries in this recipe.

Ingredients:

1 ½ cups of fresh or frozen cranberries, cut in half.
¼ cup brown sugar
2 tsp orange zest
¾ cup granulated sugar
2 cups flour
3 tsp baking powder
½ tsp salt
½ cup vegetable oil
½ cup orange juice
2 large eggs
½ cup chopped nuts (optional)

Directions:

• Stir together the cranberries, orange zest and brown sugar and set aside.
• Mix together the flour, granulated sugar, salt and baking powder.
• In a large bowl beat the eggs and add the oil and orange juice.
• Stir in the flour mixture until just blended.
• Fold in cranberries and nuts.
• Divide the batter between 12 greased or paper lined muffin cups.
• Bake at 400F for 20-25 minutes.

Another Orange Muffin Recipe:

These are sometimes called sunshine muffins and are my very favourite muffin. You can make them with either raisins or dried cranberries.

Ingredients:

1 large, organic orange (important to use organic oranges for this recipe as you use the skin)
½ cup orange juice
1 egg
¼ cup oil
1 ½ cups all purpose flour
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup raisins or dried cranberries

Directions:

• Wash the orange and cut it into eight segments. Do not peel.
• Place in blender or food processor and add the orange juice, egg and oil.
• Process until smooth.
• Pour into a mixing bowl and stir in the combined dry ingredients.
• Add raisins or cranberries.
• Spoon into greased or paper lined muffin tins and bake at 375F for 15-20 minutes.

Molasses Spice Cookies

2010-05-19T09:43:00.002-07:00

I am posting the recipe for these cookies at the request of some of my husband’s work colleagues at Agriteam Canada. This recipe makes a chewy, moist cookie that is quite addictive. Feel free to vary the amounts of the spices to suite your own taste. Enjoy!

Ingredients:

¾ cup butter or margarine (butter should be at room temperature)
1 cup firmly packed brown sugar
1 large egg
½ cup molasses
2 ½ cups flour
2 tsp baking soda
¼ tsp salt
1 ½ tsp ginger
1 tsp nutmeg
1 tsp allspice
½ tsp cinnamon

Directions:

• Cream butter and add the brown sugar, beating until light and fluffy.
• Add the egg and molasses and beat until well mixed.
• Combine the flour, baking soda, salt and spices in a separate bowl and add to the liquid ingredients.
• Stir until a soft dough forms.
• At this stage you can refrigerate the dough for an hour or so to make it easier to handle.
• Form the dough into small balls and roll in white sugar to coat.
• Place cookies on a parchment covered (or lightly greased) cookie sheet.
• Bake at 350F for 9-10 minutes maximum. DO NOT OVERBAKE.
• Allow to cool for 1 minute before removing from the cookie sheet.
• Makes about 3 dozen medium cookies.

Creating a Family Cookbook

2010-05-07T10:32:00.002-07:00

With Love From My Kitchen will help you organize all those great family recipes you want to keep and share; and it's a good way to start the process of creating your own family cookbook.

A number of years ago one of my aunts diligently collected recipes from various family members and friends and created a cookbook. It wasn’t very sophisticated, there were no photographs or anecdotes and it was typed and photocopied on loose leaf paper. I think we each provided a binder for our individual copy. I still use some of those delicious recipes and every time I browse through that binder it brings back memories of special family celebrations, casual backyard barbeques, and picnics in the park.

Of course the most treasured of those memories are of the cooks themselves, because cooking good food is an important tradition in our family.

What is the attraction of project like a family cookbook? The obvious purpose is to preserve some of the best of family recipes that have handed down through generations. Many of us have recipes written on scraps of paper, faded and splotched, and tucked away in various places, hard to find when we want them. Or, we’ve lost grandmother’s recipe for lemon loaf or chocolate cake and can’t duplicate it exactly.

Also, a cookbook provides us with the structure around which to record family memories and history. Recipes can be accompanied by photographs of celebrations and family gatherings and of the contributors. Maybe there are funny stories to tell, or maybe the book expands to include genealogical information. When we look at recipes of several generations of our family, we see a chronicle of how the food we eat changes over time; as well as which recipes continue to be a part of our ongoing traditions and customs.

Creating a family cookbook is now much easier with the resources available on the internet. There is software for formatting and organizing recipes; online recipe storage systems; and websites with all the tools you need to create a memorable family cookbook.

There are a few key elements to keep in mind if you are planning a project like this:

• It is probably a good idea to choose one family member to be the overall editor; however, it is less stressful if a couple of other people will also review the recipes and share in the decision making.

• Decide whether the cookbook will be printed in hard copy or available only as an e-book. My preference is for a bound and printed book because there is more scope for photos and format variations; and because it has more permanence.

• Choose an organizational structure for your cookbook. You could organize by category/course: Appetizers, Soup, Salad, Entrees, Desserts. Or, by food groups such as: Meat, Poultry, Seafood, Vegetables, Eggs and Cheese, Breads, etc. Other options include: by family or individual; or by celebration (Easter, Thanksgiving, etc.).

• Have a template for people to use when submitting their recipes by email; this will make it easier for them and for the organizing and formatting process. Make sure you ask for relevant stories and photos as well.

Whether you produce a very simple book or a more elaborate keepsake it will be treasured and used by all.

Gingerbread Cupcakes

2010-05-07T10:04:00.003-07:00

These are yummy!

Ingredients:

1½ cups flour
1 tbsp cocoa
1 ½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp cloves
½ tsp salt
½ cup butter
½ cup brown sugar
½ cup molasses
2 eggs
1 tsp baking soda dissolved in ¼ cup boiling water

Lemon Icing:

2 tbsp soft butter
¼ cup cream cheese
2/3 cup icing sugar
2 tsp lemon juice
Lemon zest to taste

Directions:

• Combine flour, cocoa, salt and spices in a bowl
• Cream the butter and add the sugar, beating until light and fluffy. Beat in the molasses and then add the eggs one at a time, beating after each addition.
• Add the soda/water combination to the butter mixture at low speed.
• Stir in the flour and spices until just blended.
• Spoon into paper lined muffin tins and bake at 350F for 15-20 minutes or until a toothpick comes out clean.
• To make the Lemon Icing: Beat together the butter and cream cheese and gradually add the icing sugar, beating til smooth. Stir in the lemon juice and lemon zest.
• Allow cupcakes to cool completely before icing.

Spanakopita - Greek Spinach and Feta Pie

2010-04-29T14:31:00.006-07:00

A traditional Greek dish that can be made in advance and baked just before dinner. Don’t be concerned about working with phyllo pastry as it is easy to master, just keep the phyllo covered with a damp dish towel while preparing the pie to keep it from drying out. Serve with a Greek salad and souvlaki for a wonderful Greek meal.

Ingredients:

¼ cup olive oil
1 medium onion, finely chopped
4 green onion, finely chopped
3 eggs, beaten
2 bags baby spinach (10 oz each)
½ cup fresh parsley, chopped
2 tbsp fresh dill, chopped (or 1 tsp dry dill)
¼ tsp nutmeg
1 tsp salt
1 tsp pepper
1-1 ½ cups feta cheese (use as much feta as you wish)
½ cup cottage or ricotta cheese (optional)
¼ cup parmesan cheese, grated
12 sheets of phyllo pastry (thawed)
½ cup melted butter

Directions:

• Wilt the spinach, drain well and chop.
• Heat the olive oil in a sauté pan and cook the onion until soft.
• Add the green onion and cook for an additional 2 minutes.
• Beat the eggs in a large bowl and add the onions, spinach, herbs, spices and cheeses. Stir well to combine
• Grease a 9”x12”x3” casserole dish and layer it with 6 sheets of phyllo pastry, brushing each sheet generously with melted butter.
• Pour in the spinach filling and top with the remaining 6 sheets of phyllo, brushing each sheet with melted butter as before.
• Tuck the edges in and score the top 3 layers with a sharp knife into serving size squares. (Makes it easier to cut once cooked.)
• Brush the top layer with butter and sprinkle with water to keep the pastry from curling.
• Bake at 350F for approx 45 minutes until puffed and golden brown.
• Let sit for 5-10 minutes and serve with lemon wedges.

The food of the Greek Islands, which stretch from the Turkish shore to the eastern Ionian Sea, is simple but packed with flavor. Aglaia Kremezi has gathered over 150 recipes from these ancient, sunny lands and presented them with fascinating historical and cultural notes in The Foods of the Greek Islands, a landmark collection. The dishes she offers, such as Spaghetti with Lobster Sauce, Meatballs with Rice and Herbs in Lemon Broth, and Baked Mixed Vegetables, are as easy to prepare as they are wonderful to eat. Readers long hoping to find authentic recipes for the best Greek cooking, and those who enjoy fine Mediterranean food, should hail the book.

Beginning with island-by-island food profiles, the book then offers sections on meze, the famed small-dish appetizers; pitas and pies; entrees; seasonal salads; bread; and desserts. (Amazon Review)

Peanut Butter Chocolate Chip Cookies

2010-04-24T14:34:00.006-07:00

A variation of the classic peanut butter cookie. This is my cookie recipe, not Martha's but her cookbook is very well reviewed by Amazon customers and well worth buying.

Ingredients:

1/2 cup butter or margarine
1/2 cup peanut butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tbsp water
2 tbsp corn syrup (or 1 tbsp agave nectar)
2 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 pkg chocolate chips

Directions:

• Combine the butter, peanut butter and sugars and beat until fluffy. Add the eggs, water, corn syrup and vanilla and beat for 2 minutes until well blended.
• Stir in the flour, salt and baking soda and mix until combined.
• Fold in the chocolate chips.
• Drop heaping spoonfuls onto an ungreased cookie sheet.
• Bake at 375F for 9 minutes. The edges should be just beginning to brown. To have a soft cookie it is important not to overbake.

Hummus

2010-04-24T10:56:00.003-07:00

Hummus is so good for us, we should eat it all the time. It is one of the best foods for calcium absorption and is an excellent source of protein and fibre. Best of all it is easy to make and tastes great. Serve with pita, flat bread, crackers, raw vegetables or even French bread cubes.

Ingredients:

1 large can of chickpeas, drained
¼ cup tahini (sesame paste)
3-4 cloves garlic, minced
Juice of 1 lemon
1 tsp salt (or to taste)
1 tsp cumin
2 tbsp olive oil
1 tbsp sesame oil

Directions:

• Place all ingredients in a food processor or blender and mix until smooth.
• Add additional olive oil if needed to achieve the right consistency
• Taste and adjust the seasonings as desired.

Banana Applesauce Muffins

2010-04-24T10:38:00.004-07:00

At the request of my daughter, an easy, low fat and moist muffin recipe. Makes 12 large muffins.

Ingredients:

1 1/2 cups flour
½ cup brown sugar
¼ cup white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp nutmeg
½ tsp ginger
2 eggs
½ cup vegetable oil
1 tsp vanilla
½ cup applesauce
3-4 bananas, mashed

Directions:

• Combine all dry ingredients and spices and set aside
• Beat together the eggs, oil, and vanilla
• Stir in the dry ingredients until just blended
• Fold in bananas and applesauce.
• Bake in muffin tin at 375F for approx 20 minutes or until brown.

Chopped Salad

2010-04-12T12:55:00.005-07:00

A popular 5 star rated cookbook of recipes from the Middle East:

I first tasted chopped salad in a Lebanese restaurant and really liked the intense and fresh flavour. It is a traditional Middle Eastern dish, usually not made with lettuce; although I like to include lettuce. All the vegetables in chopped salad must be finely diced to maximize the blend of flavours. Serve with pita.

Ingredients:

Salad:

2 bell peppers (yellow, orange, red), finely diced
2 cucumbers, seeded (leave unpeeled if not waxed) and finely diced
1 red onion, finely diced
4-5 cups romaine lettuce, finely chopped
½ cup flat leaf parsley, finely chopped
Handful of mint leaves, finely chopped (optional)

Salad Dressing:

1 green onion
1 clove garlic
½ cup mayonnaise
1/3 cup buttermilk
2 tbsp cider vinegar
Salt and pepper to taste

Directions:

• To make the salad: Combine peppers, cucumber, red onion, lettuce, parsley and mint in a large salad bowl, sprinkle with salt and pepper and toss.
• To make the salad dressing: Slice the green onion and garlic and pulse in a food processor. Add buttermilk, mayonnaise, and vinegar and mix until a creamy emulsion forms. Taste and add salt, pepper and more vinegar if required.
• Add as much of the dressing to the salad as needed to make it moist but not soggy, toss and serve immediately.

Note: Add other vegetables such as celery and tomatoes if desired.

Potato, Onion and Cheese Tart

2010-03-31T12:37:00.004-07:00

Ingredients:

1 cup flour
½ cup cold butter, cut into small cubes
Pinch of salt
Approx ¼ cup ice water (just enough to make a ball of dough)
2 onions, thinly sliced
2 tbsp olive oil
2 tbsp butter
3-4 medium potatoes, thinly sliced
¾ cup cream
1 tsp salt
1 tsp pepper
1 tsp thyme
1 tsp celery seed
½ cup fresh parsley, finely chopped
2 ½ cups grated cheese of your choice (cheddar, gruyere, swiss,)

Directions:

• Combine flour, butter and salt and work the butter into the flour until it resembles coarse meal. Gradually add ice water a tablespoon at a time until it works a ball of dough. Wrap and refrigerate while preparing the other ingredients.
• Melt 2 tbsp of oil and 2 tbsp of butter in a sauté pan or skillet and add the onions and sprinkle with salt and pepper.
• Cook the onions over medium low heat until very soft, about 20-25 minutes. Stir frequently, making sure they don’t burn or become crunchy.
• Combine the potato slices, cream, salt and pepper, celery seed,and thyme in a large saucepan and simmer until potatoes are just tender and the cream has become very thick.
• Roll out the pastry and place in a tart pan or pie plate, prick in several places with a fork and brush a little olive oil on the bottom of the crust..
• Layer the filling beginning with the potatoes, then half the cheese, then the onions, and ending with the remainder of the cheese.
• Bake at 400F for approx. 45 minutes until edges of the crust are brown and the cheese is bubbly.
• Remove from the oven, sprinkle with chopped parsley. Serve with sour cream if desired.

If you are interested in similar recipes,you may want to look at Laura Calder's new cookbook,with easy to follow recipes for delicious French food. She also has written French Food at Home, the title of her popular Food Network cooking show.

Baked French Toast

2010-03-17T10:33:00.003-07:00

Yummy and a super time saver when you have a large group for breakfast or brunch. Use seasonal berries for the fruit layer or a banana and berry combination. If using bananas reduce the cornstarch.

Ingredients:

8 thick slices of raisin bread or French bread
6 eggs, beaten
¾ cup milk
1 tbsp vanilla
3 cups mixed berries (sliced strawberries, blueberries)
½ cup sugar
2 tsp cornstarch
½ tsp nutmeg
½ tsp cinnamon
¼ tsp allspice
¼ cup melted butter

Directions:

• Place the bread slices close together in a flat, high sided pan.
• Combine the eggs, milk and vanilla and pour over the bread slices.
• Cover and refrigerate overnight.
• In the morning, mix the berries, sugar, cornstarch and spices together and spoon into the bottom of a lightly greased 9x13 baking pan.
• Carefully place the bread slices on top of the fruit mixture. Pour any remaining liquid on top.
• Drizzle with melted butter and sprinkle with a little cinnamon sugar.
• Baked at 425F for approx 30 minutes.

Delicious breakfast and brunch recipes in this 5 star rated cookbook.

Pizza Bombs

2010-03-17T08:59:00.003-07:00

My son, Ben Colver, created this recipe. They are a great snack and could be made with other combinations such as shrimp and feta or smoked salmon, dill and cream cheese. Be creative and enjoy!

Ingredients

Pizza Dough

3 cups flour (can use part whole wheat)
1 teaspoon salt
2 tablespoons oil
2 tablespoons sugar
1 (1/4 ounce) package yeast
1 cup warm water (110 F)

Filling

3 cups chopped cooked meat (your choice of ham, salami, chicken, etc.)
3 cups grated cheese (your choice of mozzarella, cheddar, jack, etc.)
Pizza sauce or olive oil
oregano, basil or parsley, green onions

Directions

• To make the pizza dough, combine sugar, water and yeast in a measuring cup or small bowl and let proof for 10 minutes.
• Mix flour and salt in a large bowl and make a well in the center.
• Combine the dry ingredients and pour the yeast mixture into a well in the center.
• Mix to form a soft dough. (Add a bit more flour if dough is too sticky)
• Knead until smooth on a lightly floured surface.
• Place in an oiled bowl, cover with a towel and let rise until doubled.
• If you want to use a bread machine, add the ingredients according to the machine's instructions and use the "dough" setting.
• Punch down and let rest for 10 minutes.
• Divide the dough into 12 pieces and roll each piece into a circle, using a cornmeal covered board (each circle should be large enough to fit into a muffin cup with enough overlap to bring edges together to make a sealed parcel).
• Place the dough circles in lightly greased muffin cups.
• Brush the inside of each dough cup with pizza sauce or olive oil and sprinkle with herbs of your choice.
• Add approximately ¼ cup of chopped meat to each and sprinkle with a couple of tablespoons of cheese.
• Bring the edges of the dough together and seal.
• Bake in 425F oven for approximately 10 minutes or until lightly browned.

Carrot and Fava Bean Soup

2010-03-16T12:54:00.006-07:00

This cookbook is one of Amazon's best sellers so if you love to try different soup recipes, this is the one to buy..

My version of carrot soup features fava beans which gives it a very interesting flavour. If fava beans aren't available, substitute romano beans. It doesn’t take very long to make and you can spice it up by adding more hot sauce if you want. This soup goes well with biscuits (see the Fluffy Drop Biscuit recipe on this blog).

Ingredients:

2 tbsp vegetable or olive oil
1 medium onion, chopped
4-5 cups carrots, diced
1 stalk celery, chopped
1 medium potato, diced
1-28 oz can Fava beans (or use Romano beans instead), drained and rinsed
4-5 cups vegetable or chicken broth
1 tsp ground coriander
1 tsp cumin
½ tsp pepper
2-3 dashes of hot sauce
1 tbsp lemon juice

Directions:

• Heat the oil in a large saucepan.
• Add onions and spices and cook for 2-3 minutes.
• Add the carrots, celery and potatoes and cook for an additional 2-3 minutes.
• Stir in the Fava beans and broth.
• Simmer uncovered until the carrots are soft, approx 30-40 minutes.
• Puree with immersion blender or in a food processor.
• Add the lemon juice and hot sauce. Adjust seasoning as required.
• Serve with a dollop of sour cream and chopped cilantro or green onion.

9 Tips for Big Savings on Your Grocery Budget

2010-03-02T12:48:00.000-08:00

Busy cooks are faced with the dilemma of how to save money on their grocery budgets when tempted by the array of time saving, convenient pre packaged food. Sadly, the convenience food on your grocery shelves is more expensive and less nutritious than food you prepare from scratch.

Yes, cooking from scratch is more time consuming but it doesn’t have to be overwhelmingly so. With careful shopping, menu planning and some basic organization you can save up to one third of your weekly grocery budget without having to spend endless hours in food preparation.

The following tips will help you realize big savings and you may actually find cooking is more relaxing and enjoyable.

1. If it is instant or labor saving, it will be much more expensive, so don’t buy it. Long grain rice is half the cost of minute rice and doesn’t take much more time or effort to cook. The same is true of quick oats versus instant oatmeal. Learn to shop and cook smarter. For instance, buy a chuck roast and cut it into stewing or stir fry portions yourself. Grate your own cheese rather than buying pre-grated. Make your juice from concentrate or squeeze your own rather than buying premixed cartons. These are just a few suggestions, many more will come to mind.

2. Buy foods in bulk quantities, taking storage space and shelf life into consideration. You can realize substantial savings this way. Buy economy sized or family sized packages of meat and poultry and divide them at home. No name and generic brand foods are usually less expensive and of good quality.

3. Do cost comparisons when you shop for groceries. Calculate the cost per meal by dividing the number of meals you expect to get by the price of the item. For example, a particular cut of boneless meat might be more economical than one with a bone in, even though the cost per pound is higher, if you can get an additional meal from the leftovers. For some foods, like fruit and vegetables, it makes more sense to figure out the cost per serving.

4. Try to make from scratch some of the things that you traditionally buy ready made like salad dressings, stuffing, pancake or dessert mixes, etc. The homemade versions will cost less and taste better.

5. Buy sale and seasonal items. Check out the specials in your supermarket flyers and plan menus accordingly. Local and seasonal produce is generally less expensive than imported goods. Check out farmers markets in your area and, whenever possible, follow the 100 mile rule by purchasing food produced within a 100 miles of your home.

6. Casseroles, soups and stews containing pasta, rice, beans and vegetables are excellent low cost meals and best of all they can be put together in advance and left all day in the slow cooker. Make extra for additional meals. Avoid waste by freezing leftover veggies, gravy and meat to add to homemade soups.

7. Plan a couple of meatless meals each week with fish, eggs or legumes providing the protein. Cook pancakes or frittatas or omelets for dinner occasionally.

8. Consider joining a food co-op in your community. Food co-ops provide members with a mechanism to collectively purchase food in bulk. You can save a great deal of money although you need to be well organized to use the produce when it arrives.

9. Finally, buy a good cookbook that features economical recipes and use it as a guide to planning your menus.

Check out this best selling cookbook for lots of budget friendly recipes.:

Fluffy Drop Biscuits

2010-03-02T12:02:00.002-08:00

This quick and easy biscuit recipe can be changed with the addition of herbs or cheese.

Ingredients:

3 cups flour
5 tsp baking powder
1 tsp salt
½ cup cold butter
1 egg, 1 cup milk

Directions:

• Combine the flour, baking powder and salt.
• Cut the butter into small chunks and mix into the flour until well combined.
• Lightly beat the egg with a fork and add to the milk.
• Stir into the flour/butter mixture until just blended. Do not over mix.
• Add additional milk a tablespoon at a time if needed to form a sticky dough.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake at 450F for approximately 10 minutes, until lightly brown.

Tomato Soup

2010-01-26T14:31:00.002-08:00

You have to love homemade tomato soup and a grilled cheese sandwich for a warming lunch on a cold winter Saturday. This soup is very quick and easy to make and you likely have the ingredients on hand. A hint: grate, rather than slice, the cheese (Monterey jack, cheddar, or whatever combo works) for the grilled cheese sandwiches and it will melt more quickly and evenly.

Ingredients:

1-28oz can of diced tomatoes (I use organic and low sodium)
2 cups chicken broth
1 bunch green onions, chopped
1 tbsp vegetable oil
2 cloves garlic, minced
¼ cup tomato paste (substitute 2 tbsp of ketchup)
2-3 dashes Tabasco sauce (omit if you don’t want it spicy).
2 tsp lime juice
1 tsp dried basil (or 1 tbsp fresh)
1 tsp pepper

Directions:

• Heat oil over medium heat in a heavy saucepan.
• Add the green onions and garlic and cook for 1 minute.
• Stir in the tomatoes, chicken broth, tomato paste and seasonings.
• Simmer for approx ½ hour, stirring frequently.
• Puree in blender or food processor.
• Top each bowl with a spoonful of sour cream.
• Serve with grilled cheese sandwiches.

Zesty Lamb Stew

2010-01-12T10:29:00.003-08:00

Another version of lamb stew, this one more Irish inspired, with veggies instead of dried fruit. This is a long, slow simmer to make the lamb super tender. This dish could also be done in a slow cooker on low setting for 6-8 hours.

Ingredients:

2 lb boneless lamb shoulder or leg, trimmed of fat and cut in cubes
2 tbsp oil, plus 2 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
2 ½ cups beef broth
1 cup dry white wine or 1 bottle beer
2 tbsp tomato paste
1 tbsp fresh rosemary, chopped, or 1 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
½ tsp red pepper flakes (optional)
3 carrots, cut in chunks
4-5 medium potatoes, quartered
1 cup frozen peas
2-3 tbsp cornstarch dissolved in water to make a slurry

Directions:

• Heat the oil and butter in a heavy skillet or dutch oven on medium high until butter foams
• Add the lamb and sauté until browned
• Remove the lamb, lower the heat and add the onions to the pan, cook and stir until softened.
• Add the garlic and stir for a couple of minutes. Be careful not to let it burn.
• Add ½ cup of beef broth and stir to deglaze the pan.
• Return the lamb and add the rest of the broth, the wine, tomato paste, seasonings, potatoes and carrots.
• Cook, covered, in a 300F oven for 2 hours. Add more broth if needed and reduce the heat to 275F if stew is boiling.
• When meat and vegetables are tender, stir in the cornstarch, dissolved in water, and the peas.
• Cook for an additional 15 minutes. Sprinkle with fresh chopped parsley and serve with a crusty baguette to sop up the gravy.

Lamb Stew with Apricots

2010-01-07T14:30:00.002-08:00

This fragrant and flavourful stew looks as good as it tastes with the colourful apricots and carrots and the bright green of the cilantro.

Ingredients:

2 lbs lamb, cut into cubes and seasoned with salt and pepper
1 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, cut in small chunks
2 tsp curry powder
1 small cinnamon stick
1 tsp turmeric
1 tsp cumin
2 tbsp fresh ginger, minced
½ tsp cloves
1 tbsp lime zest
½ tsp cayenne or red pepper flakes
1 -14 oz can diced tomatoes
½ cup beef stock
1 cup red wine
3 tbsp balsamic vinegar
1 ½ cups dried apricots, cut in half
1 cup fresh cilantro, chopped

Directions:

• Heat 1 tbsp of oil in a heavy, 4-5 quart dutch oven over medium-high heat.
• Season the lamb cubes with salt and pepper and brown in batches.
• Remove lamb from the pan and set aside.
• Reduce heat to medium and add the onions, stirring until softened but not brown.
• Add garlic and carrots, stirring for 2-3 minutes.
• Add curry powder, cinnamon, ginger, cloves, turmeric, cumin, cayenne and lime zest.
• Stir for 1 minute to allow spices to release their aroma.
• Stir in the beef stock, wine, tomatoes, balsamic vinegar and lamb cubes.
• Add apricots and adjust seasoning with salt and pepper as needed.
• Cover the pot and cook in a 350F oven for approx 1 ½ hours (or simmer on stovetop for 1 ½ hours).
• Check the stew from time to time and add water or beef stock as needed to keep it moist.
• Remove from oven and stir in the cilantro.
• Serve with rice or mashed potatoes.

An updated and expanded edition of a popular cookbook by Claudia Roden. It has received over 40 - 5 star reviews on Amazon. Click on the image to view.

Cheese and Green Chile Corn Muffins

2009-12-11T14:40:00.002-08:00

A flavourful and moist muffin that goes well with chilli or soup. You could make this into a loaf as well. Makes 12 large muffins.

Ingredients:

½ cup vegetable oil
¾ cup sour cream
½ cup milk
2 eggs
2 cups flour
1 cup corn meal
¼ cup sugar
½ tsp salt
½ tsp pepper
1 ½ tsp baking powder
½ tsp baking soda
Pinch of cayenne
1 small can chopped green chillies
1 generous cup of sharp cheddar cheese, grated

Directions:

• In a large bowl combine the oil, sour cream, milk and eggs and beat until smooth.
• Mix and the dry ingredients together.
• Add the flour mixture to the liquid and stir until well blended.
• Fold in the cheese and the green chillies.
• Pour into greased muffin tins and bake at 400F for 20 minutes.

Cabbage Rolls

2009-12-03T14:20:00.002-08:00

My aunt Dorothy first introduced me to this recipe for cabbage rolls many years ago. She later made variations of the dish but I always liked this version best. They do take some time to prepare so are best made when you have a spare hour or two. The cabbage can either be frozen and then thawed, or steamed, to make the leaves easier to work with. These are yummy served with perogies and sour cream. Sprinkle with a little vinegar if desired.

Ingredients:

• 2 medium heads of green cabbage

Filling:
1 lb lean ground beef
¾ cup uncooked long grain rice
1 medium onion, finely chopped
1 tsp Worcestershire sauce
½ tsp tabasco sauce
2 tsp dill
1 tsp salt
1 tsp pepper
1 tbsp parsley
1 tsp prepared mustard

Sauce:
Large can tomato juice (6 cups)
Juice of 1 lemon
¼ cup brown sugar
1 tbsp Worcestershire sauce
1 tsp dill
1-14oz can of diced tomatoes

Directions:
• Mix together all the filling ingredients in a large bowl
• Cut around the core of the cabbage and steam with a small amount of water in a large covered pot until the leaves loosen and can be pulled away from the cabbage.
• Trim the leaves, cutting out the hard center core.
• Spoon some of the mixture onto each cabbage leaf and roll as you would a burrito.
• Put a layer of cabbage on the bottom of a heavy, deep casserole dish and then layer the cabbage rolls in one or two rows.
• Stir together the sauce ingredients (except for the can of tomatoes) and pour it over the cabbage rolls. Spread the diced tomatoes on top.
• Cover tightly and bake in a slow oven 300F for approximately 2 ½ hours or until the rolls are cooked and most of the liquid has been absorbed.
• Check to see if more juice is needed during the cooking process.

Hint: For a vegetarian version, substitute the meat for 3 cups of mixed, cooked beans and lentils and increase the amount of rice to 1 cup. Mashed the beans slightly and mix them with the rice and the seasonings.

If you'd like to try authentic Ukrainian cookery, this cookbook is one of the best.

Lemon Chicken

2009-11-25T14:26:00.002-08:00

A quick and tasty chicken dish that goes well with noodles, rice or mashed potatoes.

Ingredients:

4 boneless, skinless chicken breast halves
2 tsp lemon juice
½ tsp red pepper flakes
¼ cup flour, seasoned with salt and pepper
2 tsp olive oil
1 tsp butter
¼ cup lemon juice
2 tbsp sugar
1 tsp soy sauce
2 tsp fresh, grated ginger
1 tsp lemon zest
2 tsp cornstarch
1 -2 cups chicken broth

Directions:

• Place chicken breast halves between 2 sheets of plastic wrap and pound with rolling pin until thin and even thickness.
• Sprinkle chicken pieces with 2 tsp lemon juice and the red pepper flakes and let sit for a few minutes.
• Heat oil and butter in a heavy pan until butter foams.
• Dredge the chicken in the ¼ cup seasoned flour.
• Cook the chicken on medium high heat for about 4 minutes per side, until no longer pink.
• Remove chicken from the pan and keep warm.
• In a large measuring cup mix together the remaining ¼ cup lemon juice, soy sauce, sugar, ginger, lemon zest and cornstarch with 1 cup of the chicken broth.
• Add the chicken broth mixture to the fry pan and cook over medium high heat, stirring constantly until the broth comes to a boil. Continue cooking until the liquid reduces by half and thickens. Gradually add more broth until desired consistency and flavour is reached. (less broth will result in a more intense lemon taste).
• Return the chicken to the pan and turn to coat on both sides.
• Garnish with chopped parsley to serve.

Holiday Cranberry Sauce

2009-11-24T10:59:00.002-08:00

Homemade cranberry sauce is far superior to the canned version and is also very easy to make. It will keep for a couple of weeks in the fridge so you can make it in advance of your other holiday dinner preparation.

Ingredients:

1 bag of fresh cranberries (or 2 generous cups of frozen cranberries, thawed)
½ cup brown sugar
½ cup white sugar
½ cup orange juice
½ cup water
Zest of one orange
½ cup dried, unsweetened cranberries
¼ tsp of cinnamon (or more to taste)

Directions:

• Rinse the cranberries and pick out any stems
• Combine the sugars, orange juice and water in a large saucepan and stir over low heat til sugar dissolves.
• Add fresh cranberries and zest to the liquid and cook over medium heat for approximately 10 minutes, until skins burst and sauce thickens.
• Stir in the dried cranberries and cinnamon and cook of 2-3 more minutes.
• Chill before serving or serve warm.

Hint: The cranberry sauce will continue to thicken as it cools. If you prefer a tarter version, reduce the sugar and add lemon zest.

This cookbook features some wonderful, traditional holiday recipes.

Chocolate Cake with Cherry Mousse Icing

2009-11-16T14:53:00.003-08:00

This chocolate cake is very moist and rich tasting and is a great birthday cake. You can make it in a bundt pan, a 10” springform pan, 2-9” round cake pans, or a 9”x13” pan.

Ingredients:

2 cups all purpose or unbleached flour
2 cups sugar
1 cup cocoa powder (use a good quality cocoa)
1 tsp baking powder
2 tsp baking soda
½ tsp salt
2 eggs
1 cup vegetable oil
1 cup milk
1 cup hot, strong coffee
2 tsp vanilla

Directions:

• Mix all the dry ingredients together in a large bowl
• Add eggs, milk oil and vanilla to the flour/cocoa mixture and beat for 2 minutes.
• Stir in the hot coffee and beat for an additional 2 minutes. (Batter will be thin.)
• Pour into a well greased and floured pans or use parchment paper.
• Bake at 350F for approximately 35-40 minutes. Baking time will vary depending on pan size. The springform pan may take an hour.

Cherry Mousse Icing:

• Mix 3 cups whipping cream and 1/3 cup icing sugar in a large bowl.
• Beat until stiff peaks form.
• Slowly fold in 1 can of cherry pie filling.
• Place one layer of the cake on a serving plate and cover with 1/3 of the mousse.
• Top with the second layer and ice the top and sides of the cake with the remaining mousse.
• Refrigerate for at least 2 hours before serving.

Note: If the cake is made in a springform pan, remove from the pan and divide the cake into 2 layers. (Best way to do this is to use dental floss to slice through the centre of the cake.)

Apple Muffins

2009-11-03T14:02:00.003-08:00

These muffins are my husband’s favourites. The apples make them moist and flavourful. Makes 12 medium sized muffins.

Ingredients:

1½ cups flour
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon ( half for the batter and half for the topping)
1 cup sugar (reserve ¼ cup for the topping)
1/3 cup butter
2 eggs
2 tsp lemon zest
1 tsp lemon juice
2 apples, peeled and finely chopped (approx 1 generous cup)

Directions:

• Chop the apples and sprinkle with 1 tsp lemon juice. Set aside.
• Mix together the flour, baking powder, salt, and ½ tsp cinnamon.
• Beat together the butter and ¾ cup of sugar until fluffy
• Add eggs one at a time, beating well after each addition.
• Add lemon zest and continue to beat until creamy.
• Fold in the flour mixture and stir until just combined.
• Gently stir in the apples.
• Spoon into paper lined or greased muffin tin.
• Sprinke with mixture of ¼ cup sugar and ½ tsp cinnamon.
• Bake at 375F for 18-22 minutes.

Featuring an introduction by the Barefoot Contessa, this cookbook has easy to follow recipes for delicious homebaked muffins, cookies, cakes, pies and breads.

Spinach Timbale

2009-11-03T12:56:00.001-08:00

Print Recipe

You can make this recipe as individual timbales in ramekins or as one dish in a quiche pan. If using ramekins, reduce the cooking time to 20-25 minutes.

Ingredients:

2 pkgs fresh spinach (can use 2 boxes of frozen chopped spinach instead)
½ cup chopped green onions
2 tbsp butter or margarine
4 eggs, beaten
1 ½ cups half and half cream
¾ cup breadcrumbs
¾ cup freshly grated parmesan cheese
¼ cup fresh parsley
½ tsp salt
½ tsp pepper
¼ tsp cayenne pepper
1/8 tsp nutmeg

Directions:

• Grease quiche pan or ramekins.
• Cook the spinach until just wilted, drain well and chop.
• Saute the green onion in the butter until soft.
• Mix together the beaten eggs, cream and spices.
• Add the breadcrumbs, spinach, cheese, green onions and parsley and mix well.
• Pour into the quiche pan and sprinkle with paprika.
• Bake at 350F for 35-40 minutes or until a knife inserted in the centre comes out clean.
• Let sit for 5 minutes before serving.