Wednesday, December 12, 2012

Chickpea & Tomato Soup

3 tbsp olive oil
3 large garlic cloves, minced
1 small onion, minced
1/4 tsp crushed hot red pepper
1 14-1/2 ounce can diced tomatoes, juices reserved
1 tbsp balsamic vinegar
1 tsp dried rosemary
2 cups cooked chickpeas (garbanzo beans) or 1 16-ounce can chickpeas, rinsed and drained
4 cups chicken stock or reduced-sodium canned broth
1/4 tsp salt, or to taste
1/2 cup grated Parmesan cheese
1/2 cup croutons

In a large saucepan, heat the oil over medium heat.  Add the garlic, onion and hot pepper.  Cook, stirring often, until the onion is softened but not browned, about 5 minutes.

Add the tomatoes with their juices, the vinegar and rosemary.  Increase the heat to high and boil until juice from the tomatoes thickens, about 5 minutes.

Add the chickpeas, chicken stock and salt.  Cover and simmer 30 minutes, stirring occasionally and smashing some of the beans with the back of a spoon.  To serve, sprinkle with the cheese and the croutons.

Friday, November 16, 2012

Kickin' Chicken

    You'll need:

    3-4 boneless skinless chicken breasts or about 12 boneless skinless thighs (we used thighs, but I would prefer the white meat next time)

    3/4 cup peanut sauce

    1/2 cup salsa (I used mild because I wasn't sure how spicy it would be for our little taster, but next time I'd use medium or even hot.  This recipe is great because you can tailor it to your spice preferences)

    1/4 cup chopped fresh basil

Here's what you do:

Preheat oven to 400F.

Meanwhile, mix together peanut sauce, salsa and basil; stir to combine.  Spray a 9x13 pan with cooking spray (or grease with olive oil like I did).  Place chicken into pan and cover with all of the sauce.  

Bake uncovered for 35-40 minutes.  We served it with mashed potatoes and a salad.  The extra sauce was really good on the potatoes!!

**Hubby and I both liked this dish a lot.  He went back for seconds, which is definitely a sign that it is good!

Monday, November 12, 2012

Sweet Curry Sausage Supper

2 tsp oil
6 sausages (your favourite-Judy likes plain if she has to eat them at all)

Cut the sausages in 1/2 length ways and then cut into small cubes. ***HINT: use scissors the job goes faster and smoother! Drop into hot frying pan of oil and cook covered, stirring occasionally until thoroughly cooked! Heat should be about a medium. THIS COULD BE DONE WITH CHICKEN.....

1 cups chopped onion

Drain off excess greas from sausages ***HINT: the bulk sausages from Fresh Co come 3 packs of 6 for $10 and they have very little grease after being cooked! Stir in apples and onions, cover agian and sweat them for 2-3 minutes.
Stir and add:

2 tsp garlic (jar) or 2 cloves of fresh garlic
2 tsp curry
2 tsp pepper

***HINT: curry is not the same from the dollar store vs the bulk barn vs real curryOur family loves curry, the dollar store curry has too much salt and very little flavour. Real curry is very strong and will NOT need as much!

Turn off heat and pour into crock pot. Add:

2 cups of diced, peeled granny smith apple
(although any will work with any apple these hold up better)
1/2 can of coconut milk
1 cup chicken stock (I use no salt added)
1/2 cup of dried raisins
(although next time I may use dried cherries or cranberries for colour instead)

Stir and leave on low uncovered.

If you find this a little "jucy" add your normal cornstarch mixture to thicken before serving.

I served on whole wheat pasta with garlic bread and caesar salad.
although the cookbook suggests garlic mashed potatoes?!?!?!
That is too much "puree" like food on one plate.

"Bon Appetit!"

Wednesday, November 7, 2012

Roasted veggies

I have noticed my tastes changing in the last year. I appreciate home cooking more now than before the illness last year. I guess not being able to eat for months on end, makes you appreciate the taste of food more.

I took:
6-8 large potatoes
4-6 carrots
1 small turnip

Dice all veggies into large pieces and place in layers into a roaster, drizzle with oil and sprinkle (I was heavy handed) with italian seasoning.
I served this with fried pork chops and apple sauce.

Everyone loved it. Including a fussy little eater named Chloe.

Now knowing it is better to cook once and enjoy twice, I puposely made too much!
So tonight, I took those leftover potatoes and threw them in the crock pot.
I added:

1 can of corn (or frozen)
1 box of beef broth
2 stalks of diced celery
1/2 onion chopped

and 4 diced fast fry steaks diced and lightly browned in some of the beef broth.

Add to the crock pot and heat for 2-3 hours......

Judy came back for more.

"Bon appetit!"

Monday, November 5, 2012

Crispy chicken salad

Well, sometimes you plan a recipe and find out what you thought was caesar dressing was actually coleslaw dressing and you have to improvise.

So tonight what started as chicken caesar noodles became something completely different.

Take 2 white eat breaded chicken fingers per person
and OVERBAKE them.....not just cook them, really get them crispy.

Ok, now make a salad.....but not just a lettuce salad. Use

small brocolli florets
cherry tomatoes
small cauliflower florets
slivered/shaved carrots
sunflower seeds
parmesan cheese
green onions

serve with catalina dressing

Slice the chicken fingers and serve on top of the salad with garlic bread.

"Bon Appetit!"

Sunday, November 4, 2012

Italian Wedding Soup

1/2 lb. ground chicken
1 egg, lightly beaten
2 tbsp dry breadcrumbs
1 tbsp grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp onion powder
5-3/4 cups chicken broth
2 cups thinly sliced escarole (I use baby spinach)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots

In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.  Return to boil, and then reduce heat to medium.  Cook at slow boil for 10 minutes or until pasta is al dente.  Stir frequently to prevent sticking.

Serves 8.

Island Chicken Casserole

1/2 cup jalepeno jelly (I used spicy chili thai sauce)

Heat jelly on medium in a sauce pan until melted.

1/4 cup frozen orange juice
1/4 cup terriyaki sauce
1 tsp minced garlic
1 tsp curry powder

Remove from heat and stir well.

In a rectangular greased casserole dish, place:

3 cups of cubed sweet potato
2 cups coarsely chopped onion
1 can pineapple drained (I used frozen pinapple)
1 1/2 cups diced green pepper

Pour in 1/2 of the sauce mixture and stir.

Using 6 chicken thighs (chicken breast or equivalent amount of any form of chicken)
Place on the mixture.
(I used 3 boneless chicken breasts sliced into thin strips)
Baste the chicken in the remaining sauce.

Bake in oven at 350 for about 1 hour.
I served on jasmine rice.

JUDY LOVES IT!!!!!!!!!!!!!!!!!!!!

"Bon Appetit!"

Saturday, November 3, 2012

Pam's Pasta Bake

I will have to guesstimate some of the quantities because I just made this recipe up out of my head and it turned out really well.

1/2 big bag of Rotini pasta, cooked, rinsed with cold water and drained

In a 9" x 13 pan pour enough pasta sauce to just cover the bottom and prevent the pasta from sticking.

In a frying pan on medium heat cook 2 medium diced onions, 2 stalks diced celery, 1 diced large carrot, 1 lb ground beef, 2 diced cloves of garlic and seasonings of choice.  I used Epicure foccacia seasoning.  When this mixture is cooked through add the remains of the pasta sauce you already have open and then another whole can.

Now that your pasta is cooled, toss in a medium carton of ricotta cheese, 1 package of no-name frozen chopped spinach, 1 egg, salt and pepper.

Put the pasta mixture into the baking pan.  Cover with the sauce mixture.  Top with grated mozzarella cheese (I used 1/2 of a big block) and a couple of handfuls of grated Parmesan.

Cover with foil and cook 45 minutes at 350F.  Uncover and cook for another 15 minutes.

The boys went crazy over it.

For the non-veggie lovers I made a small casserole using plain pasta without the spinach and ricotta.

I should learn to pre-measure when I'm creating.  It would certainly be easier for you, wouldn't it?  LOL

Tuesday, October 30, 2012

Cherry Berry Crumble

1/2 can of cherry pie filling
3 cups frozen raspberries/blackberries  (I used both)
1/4 cup brown sugar
1tsp Epicure Maple dip mix

bring above to mild boil on med heat. Pour mixture into a greased loaf pan.

1 cup of sifted flour
1/4 cup granulated sugar
2 tspbaking powder (I sifted it with tthe flour)
1/2 tsp salt
1/4 cup of refrigerated butter can use hard margarine

Mix dry ingredients and cut in butter. (I used a pastry mixer/masher thing!) When combined, add cold milk until the mixture is moistened 1/4 to 1/2 cup milk. Drop by spoonful over berry mixture

Bake uncovered for 20-25 minutes in a 350 degree oven. (it suggest 400 but that is really hot). Serve with whip cream, ice cream or heavy cream.

Serves 6-8.

Reviews were amazing.

"Bon Appetit!"

Chicken and Sage Dumplings

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces I made a roast chicken a couple of days ago so I had lots of prepared meat to use
5 1/4 cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons) I made my own broth from the carcass of the roast chicken
2 cups water
1 medium onion, chopped
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves I had no thyme, fresh or dried, so I just started sniffing spices until I found one that I thought would suit the recipe.  Don't laugh.  I used a couple of spoonfuls of foccacia seasoning from Epicure
1 1/4 teaspoons salt
3/4 teaspoon pepper
1 bag (16 oz) frozen mixed vegetables  I used 2 diced potatoes, 2 stalks of celery diced and 1 really large carrot diced as well as 1 cup of frozen peas
3 cups Bisquick Heart Smart® mix  I used regular Bisquick
1 cup buttermilk I used regular milk
1/2 teaspoon poultry seasoning

In large Dutch oven, stir together chicken, broth, water, onion, sage, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally, until chicken is no longer pink in center. Add frozen vegetables. Heat to boiling over medium-high heat.
In medium bowl, stir Bisquick mix, buttermilk, poultry seasoning and remaining 1/4 teaspoon each salt and pepper until blended. Drop dough by rounded teaspoonfuls into boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook uncovered 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover; cook 10 minutes longer. Garnish with thyme sprigs, if desired.

Makes 8 servings
Just one more time that I took a perfectly good recipe and made it mine . . . LOL.  The original recipe came from  Hal loved it so much he kept grasping my forearm across the table and sighing.  It was hysterical.

Thursday, September 20, 2012

McDougle's Noodles

6 oz egg noodles, narrow
6 oz grated Swiss cheese
4-6 slices bacon
1 cup milk
2/3 cup sour cream
2 eggs
1/3 cup Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
cherry tomato and parsley for garnish, optional

Cook noodles according to package directions until just tender.  Drain.  Combine noodles with Swiss cheese.  Spoon into a 1" pie plate or casserole.

Cook bacon.  Drain.  Crumble.  Blend together the milk, sour cream, eggs, Parmesan cheese, salt, pepper and bacon.  Pour over noodles.

Bake at 375F for 40-45 minutes until set.  Garnish with cherry tomato and parsley, if desired.

Serves 5-6.

Variation:  Sharp cheddar cheese in place of Swiss cheese.

Good served with a roast or grilled meat or as a main dish with a tossed salad and crusty French bread.

I have no idea where I got this recipe from because I've had it forever . . . LOL . . . very yummy and definitely not good for you . . . as the best things usually are . . .

Wednesday, September 12, 2012

Quick Melba


2 servings
Prep 10 minutes
cooking 5 minutes
150 calories per serving

2 peaches, ripe, freestone type
1-1/4 cup raspberries
2 tbsp sugar
1 tbsp apple juice
2 tsp cornstarch
2 scoops vanilla ice cream

Peel the peaches, split them in half, then pull apart and remove their pits.  Set aside.

In a saucepan, heat the raspberries and sugar over low heat.  Cook 2-3 minutes, then mash the raspberries with a fork.

In a small bowl, dilute the cornstarch with the apple juice.  Add this slurry to the warm raspberries and cook over low heat, with stirring, about 2 minutes until the mixture thickens.  Pass the thickened raspberries through a fine sieve and, using a rubber spatula, press on the raspberries to extract as much juice as possible.  Discard the seeds.

Drizzle the peaches with the strained raspberry sauce and serve.  Garnish with vanilla ice cream, if desired.

Baked Ratatouille


2 servings
Prep time 10 minutes
cooking time 1-1/2 hours
150 calories per serving

1/2 Spanish onion, cut into 2 cm pieces
1 carrot, cut into 2 cm pieces
1 zucchini, cut into 2 cm pieces
1/2 aubergines/eggplant, small, cut into 2 cm pieces
1/2 yellow or red sweet pepper, cut into 2 cm pieces
1-1/2 tbsp olive oil
1 clove garlic, pressed or minced
3/4 cup canned tomatoes (diced)
salt and pepper to taste

Choose a baking dish in which the vegetables will fit tightly.  Preheat the oven to 350F.

Prepare the vegetables.  Generously oil an oven safe dish.  Add the garlic.  Layer the vegetables in the dish with the following sequence:  onion, carrot, zucchini, aubergine, pepper, and tomatoes on top.  Drizzle with oil, then add salt and pepper to taste.

Bake in the middle of the oven 1-1/2 hours, until the vegetables are soft.

Serve with steamed quinoa.

Tuesday, September 11, 2012

Mexican Soup

from . . . my favourite site for menus and recipes . . . 

1 red onion, coarsely chopped
1 yellow or red sweet pepper, coarsely chopped
1-1/2 potatoes, peeled
1 clove garlic, minced or pressed
1-1/2 tbsp canola oil
2/3 dried chili peppers, minced  I didn't use this ingredient . . . don't want to freak Hubby out too much
1-1/4 tsp dried oregano
1 cup canned diced tomatoes
2-3/4 cups chicken broth
1-1/3 cup frozen peas
1 cup red beans (canned), rinsed and drained
1/4 tsp Tabasco sauce, to taste Didn't use this ingredient . . . see note above . . . LOL
1 avocado, cubed (optional) Didn't use this ingredient
1/4 Cheddar cheese, grated (optional)
4 corn tortillas (optional)
4 tsp fresh cilantro (optional) I could not find fresh cilantro anywhere . . . sigh . . . 
salt to taste

Prepare the vegetables.

Heat the oil in a pot.  Saute the onion over medium heat 3-4 minutes.  Lower the head and add the peppers, garlic and salt.  Cook 10-12 minutes.

Add the minced chili pepper, oregano, tomatoes, whole potatoes and the broth.  Cook about 20 minutes over medium-low heat, until the potatoes are fork-tender.  Puree the soup in a blender then pour it back into the pot.

While the soup is cooking, boil the frozen peas for 5 minutes in a small pot of boiling salted water.  Set aside.

Drain the beans, rinse them, drain them again then add them to the pot.  Add the peas.  Warm the soup for just a few minutes.  Adjust the seasoning.

Pour the soup into bowls.  Garnish each bowl with avocado, grated Cheddar and cilantro leaves.  Serve with grilled tortillas.

Hal was not crazy about this soup.  I really enjoyed it . . . 

Monday, September 10, 2012

Plum Compote -- tart and sweet together . . .


4 servings
Prep 5 min
Cooking 7 min
90 calories per serving

8 plums, red or black, firm-ripe
2 tsp sugar
1/2 cup water

Briefly wash the plums.  Split them in half, then pull them apart and remove the pits.  Add them to a saucepan with the sugar and water.  Cook over medium-low heat, covered, for about 5-8 minutes, until the plums are soft.

Take the pan off the heat and let it cool.  Serve with its juice either lukewarm or at room temperature.

I served the compote over French vanilla ice cream.

Harvest Pot-au-feu


2 servings
Preparation 15 min
Cooking 3 h
380 calories per serving

1/2 onions, finely chopped
1 clove garlic, minced
380 g blade pot roast, or rib roast, cut into large cubes
1 tbsp olive oil
1 tbsp all purpose flour
1-1/3 cup beef broth
1-1/3 cup water
1 bay leaf
1 tsp herbes de Provence
salt to taste
ground pepper to taste
1-1/2 carrots, cut into large chunks
1 rutabagas or turnip, cut into large chunks
2-3/4 cups Savoy or green cabbage, cut into large chunks
4 small potatoes, whole

Heat the oil in a casserole dish or dutch oven over medium heat.  Add the meat and brown thoroughly on each side until golden, 7-8 minutes, then take the meat out of the pot and set it aside.

Add the onion and garlic to the pot, saute 3-4 minutes until the onion is translucent.  Stir in the flour and cook 2 min with continuous stirring.  Pour in the broth and water gradually, with stirring, then put the meat along with its juices back into the pot.  Add the bay leaf and herbes de Provence.  Season with salt and pepper.  Cover and lower the heat to medium-low.  Simmer 2 hours, until the meat is tender.

While the meat is cooking, prepare the vegetables.  Add the vegetables to the pot and cook an additional 40-45 minutes, until the vegetables are cooked al dente.  Adjust the seasoning.

Thursday, September 6, 2012

Apple Pan Dowdy

Please don't ask me where I found this recipe or why it is called what it is.  I just don't remember.  This was a family favourite when the boys were young.  Yes, back in the days when I used to bake.


2 cups sliced apples
1/4 cup molasses or brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup butter or margarine
1/2 cup sugar
1 well beaten egg
1-1/2 cups sifted enriched flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Place apples in greased baking dish.  Sprinkle with molasses or brown sugar, spices and 1/4 tsp salt.  Bake in a moderate oven 350F until apples are soft.

Meanwhile prepare batter:  Cream butter.  Add sugar gradually; add egg.  Mix and sift flour, baking powder and 1/2 tsp salt.  Add alternately with milk to creamed butter mixture.  Pour over apples and continue baking.  Total baking time about 35 minutes.

Serve from baking dish or turn out with apples on top.  Serve with hard sauce or cream.

Serves 6.

Wednesday, September 5, 2012

Chicken Chop Suey

4 tbsp oil
2 medium onions, chopped
4 stalks celery, sliced fine
6 mushrooms, sliced
1/2 cup boiling chicken stock or bean sprout liquid
2 cups cooked chicken, cut into slivers
1 can bean sprouts, drained (save liquid)
2 tbsp cornstarch
1 tsp sugar
1/2 cup cold bean sprout liquid
2 tbsp soy sauce
steamed rice

Heat oil in wok or skillet over low heat.  Add onions, celery and mushrooms/  Cover and cook about 10 minutes.  Add boiling liquid, salt and pepper; simmer 5 minutes.  Add chicken and sprouts.

Mix cornstarch and sugar with cold liquid.  Add soy sauce.  Add 1/2 cup hot chicken mixture and mix well; then pour back into wok.

Cook stirring constantly until mixture thickens.  Serve with steamed rice.

Makes 6 servings.

Monday, September 3, 2012

Banana Granola Pancakes

1-1/2 cups whole wheat pastry flour
1 tbsp sugar
1 tsp baking soda
1-3/4 cups nonfat or low-fat buttermilk
2 egg whites, lightly beaten
2 cups sliced bananas (about 2 medium)
1/2 cup nonfat or low-fat granola

Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well.  Stir in the buttermilk and egg whites.  Fold in the bananas and granola.

Coat a griddle or large skillet with nonstick cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.

For each pancake, pour 1/4 cup of batter onto the griddle and spread into a 4-inch circle.  Cook for 1-1/2 minutes or until the tops are bubbly and the edges are dry.  Turn and cook for an additional minute, or until the second side is golden brown.  As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.

Serve hot, topped with honey or maple syrup.

Makes 16 pancakes.

Sunday, September 2, 2012

Pam's No Name Chili

1 lb lean ground beef
1 onion, sliced
6 large mushrooms, sliced (or use no name canned mushrooms)
1 cup chopped celery
1 10 oz can no name dark red kidney beans
1 12 oz can no name corn
1 19 oz can no name beans in tomato sauce
1 14 oz can no name tomato sauce
1 28 oz can no name tomatoes (whole, stewed, diced or whatever)
4 splashes of no name hot sauce
12 splashes of no name Worchestershire sauce
1 - 2 tsp (or to your taste) no name chili powder

Put all ingredients in a large pot.  Cook slowly over medium or lower heat, stirring frequently for a minimum of 2 hours.  You can also cook in the oven or crock pot.  The longer it is cooked, the better it tastes.

You can serve with rice and top with a daub of sour cream and grated cheese.

You can use brand name products if you want to . . . LOL . . .

Thursday, July 5, 2012

Risotto with Strawberries

2 servings

1 stalk celery, finely chopped
1/2 onion, finely chopped
3/4 cup strawberries
1 cup chicken broth
1/2 tbsp unsalted butter
1 tbsp olive oil
3/4 cup arborio rice
1/3 cup white wine
salt and ground pepper

Finely chop the onion and celery.  Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish.  Mix 1-2 minutes, until a red puree is obtained.

Heat the broth in a small saucepan on the stove or in a microwave oven.  Keep it warm while cooking the risotto (about 20 minutes).

Melt the butter and olive oil in a large skillet or saucepan.  Saute the onion and celery 2-3 minutes, until the onion becomes translucent.  Add the rice, then cook 1-2 minutes, with constant stirring, until the rice grains are well toasted and translucent.  Stir in the strawberry puree.  Pour in the white wine.

Cook the risotto, using the warmed broth until the rice is creamy but still al dente.  Remove from the heat and let stand for 2 minutes.  Season with salt and pepper to taste.  Garnish with the reserved strawberries, then serve.

Wednesday, July 4, 2012

Salad Caprese

2 servings

2 tomatoes
2 bocconcini or fresh mozzarella 110g
2 tbsp extra virgin olive oil
6 fresh basil leaves
salt and pepper

Cut the tomatoes into slices approximately 5mm thick and arrange them on a flat dish.  Sprinkle with salt and let stand for 15 minutes to allow excess liquids to drain off.

Cut the bocconcini into slices with the same thickness as the tomatoes.  Arrange the cheese and tomato slices on a serving plate so that they alternate and overlap slightly.

Garnish with small fresh basil leaves on top, drizzle with oil, season with salt and pepper.  Serve.

(Hal liked it once he added ranch dressing . . . LOL . . . that man puts sauce on everything!)

Monday, July 2, 2012

Chinese-Style Chicken with Snow Peas

2 servings

2/3 chicken breasts, boneless, skinless, cut into 1x5 cm strips (200g)
1-1/3 cup snow peas
1 green pepper, cut into thin strips
1 onion, coarsely chopped
2 cloves garlic, minced or pressed
2 tbsp sherry (optional)
2 tbsp cornstarch
2 tbsp soy sauce, low-sodium
2 tsp sugar
4 slices of gingerroot (6g)
3 tbsp canola oil
salt and ground pepper

Slice the chicken breast into strips.  Mix with the soy sauce, sherry, cornstarch, sugar and 2-3 slices of ginger.  Chill for at least an hour in the refrigerator.

Preheat the oven to the lowest setting.

Prepare the vegetables.  Heat 1/2 to 1 tbsp of oil in a frying pan or wok.  Add the garlic, onion and pepper, cook 2-3 minutes until they start to soften, then set aside on a warmed serving plate in the oven.

Add 1/2 to 1 tbsp of oil to the frying pan.  Add some salt, and then immediately add the snow peas.  Stir constantly for 2-3 minutes since they cook very quickly.  Put the snow peas on the plate with the other vegetables.  Keep the plate warm.

In the same wok, add the remaining oil and the marinated chicken.  Reserve the remaining marinade.  Stir constantly over medium heat 7-8 minutes until the meat is almost cooked.  Then put the vegetables back into the work, add the remaining slices of ginger plus the reserved marinade.  Cook another 2 minutes.  Add salt and pepper to taste then serve.

Note:  Hal liked the chicken but did not like the vegetables.  I swear that man would live on canned peas and creamed corn if I let him.  Next time I make this I will switch out the veg for ones he likes. Plus I don't understand all the layering of cooking in this recipe.  Next time I will try partially cooking the meat, then adding the vegetables and near the end adding the reserved marinade.  It just seems to me this recipe has unnecessary stages.

Sunday, July 1, 2012

Original Temptation (Apple Crumble Cupcakes)

As usual I was bored and decided to try another recipe. These were done a few months ago and I know all the guinea pigs enjoyed them. ;)

Original Temptation: Apple Crumble Cupcakes

1 1/2 cup plain flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup sugar
2 teaspoon baking powder
1/2 cup butter
3 eggs
3/4 cup milk
1 cup grated apple
Crumble :
2 teaspoon cold butter
2 Tablespoon brown sugar
2 Tablespoon plain flour
1/2 cup oatmeal
1/4 cup chopped walnuts

Icing :
4 oz. butter
3 1/2 cup icing sugar
1 teaspoon vanilla essence

Preheat oven to whatever works best for you (usually 180C/350F).
Line cupcake pan with cases.
In your electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Sift together dry ingredients - flour, spices, salt, baking powder in a small bowl.
add dry ingredients alternating with milk, beat until smooth.
Add in grated apple.
Scoop batter into cupcake pan and top with crumble then bake for 20-25 mins.

For Crumble :
Combine butter, flour, sugar and oatmeal in a bowl. Toss gently until mixture resembles fine breadcrumbs. Add walnuts and sprinkle on cupcakes.

For Icing :
Beat butter in electric mixer until fluffy. Add vanilla essence and then slowly add icing sugar one cup at a time or until reach desired consistency. Pipe it on and then get ready to watch people devour them.

Saturday, June 30, 2012

Summer Fruit Salad

Simple and lovely.  I served with whip cream for Hal and Greek yogurt for me.

Serves 2.

1 peach or nectarine
1 kiwi
1 cup strawberries
1 tbsp lemon juice, freshly squeezed
2 tsp sugar

Peel the fruit and cut them into bite size pieces.  Put the pieces in a salad bowl, add the lemon juice and sugar.  Toss to combine.  Refrigerate for 15 minutes.

Toss the fruit before serving.

Blackened Fish Fillets

I thought it was okay.  Hal hated it.

Serves 2.

1 tbsp paprika
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp sugar
1/4 tsp salt
1/2 tsp ground pepper
1 tbsp cornmeal
2 tilapia or turbot fillets (360 g)
1 tbsp canola oil
1 clove garlic, for pan-frying
1 tbsp butter, unsalted, for pan-frying
1/2 lemon, cut into wedges

These fish fillets can be cooked either in a pan on the stove or using an outdoor grill.

In a shallow bowl, stir together the paprika, oregano, cayenne, sugar, salt and ground pepper.  To obtain a crispier crust, add the cornmeal (optional).

Pat the fillets dry and dredge them in the mixture, turning them to coat well.  Shake of the excess then place the fillets on an oiled, hot grill.

Cook until the fish is opaque throughout and lightly blackened on the outside, 4-5 minutes on each side, turning them once.

Alternatively, heat the oil in a large skillet over moderately high heat.  Thinly slice the garlic then add it to the skillet and saute, with stirring, until it is golden-brown, about 2 minutes.  Discard the garlic, add the butter, then heat it until the foam subsides.  Add the fish then saute for 4-5 minutes on each side, or until it is cooked through and lightly blackened on the outside.

Serve immediately with lemon wedges.

I served this with Brussels sprouts salad and a mixed green salad.

Brussels Sprouts Salad

I really liked it.  Hal did not

Serves 4.

1 lb Brussels sprouts, trimmed
1 tbsp apple cider vinegar
2 tsp Dijon mustard
3 tbsp. olive oil
1/3 cup dried cranberries
1/4 cup chopped walnuts, toasted

Peel the leaves off the Brussels sprouts; discard the cores.  Bring a large saucepan of water to boiling.  Add sprouts; cook 20-30 minutes or until barely tender.  Drain and immediately plunge into ice water.  Drain well and dry in a salad spinner.  Transfer to a large bowl; set aside.

For the dressing, in a small bowl whisk together vinegar, mustard, salt and pepper to taste.  Gradually whisk in the oil.  Drizzle dressing over leaves to coat lightly; toss.  Add cranberries and walnuts; toss to combine.  Chill.

Tuesday, June 19, 2012

Crudites Salad

This is the salad I was raving about earlier this week on Facebook.  I think I will be making it quite a lot this summer.  It is easy, delicious and very refreshing.  I bet lots of different veggies could be substituted in.

For 2 servings:

1 leek
1-1/2 tbsp Classic Vinaigrette
2 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
4 button (white) mushrooms, sliced
1 tomato, sliced
1 carrot, shredded

Prepare the leeks:  cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft.  Drain the leeks and let cool a few minutes.

With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl.  Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper.  Blend gently and set aside.

In a small bowl, add the oil, lemon juice, salt and pepper.  Beat well, using a fork, until the dressing is emulsified.  Set aside.

Prepare the other vegetables and place them in 3 different bowls.  Portion out the lemon vinaigrette to the bowls, then toss each to combine.

Arrange the dressed vegetables in 4 separate mounds onto individual serving plates.  Serve.


Monday, June 18, 2012

Baked Apples

4 apples, Cortland or Lobo
4 tsp butter, unsalted
1 tbsp brown sugar
2 tsp raisins
1 tbsp pine nuts
3/4 tsp ground cinnamon
salt, about one pinch

Preheat the oven to 375F.

Wash the apples.  With a corer, carve out the core and seeds from the top, paying attention not to pierce the apple completely through to the bottom.  Make a circular incision just through the skin halfway up the side to avoid bursting during cooking.  Place the apples in a shallow baking dish.

In a small bowl, mix the butter, brown sugar, raisins, nuts, cinnamon, and pinch of salt.  Portion out the mixture into the apples.  Add a small amount of water (about 1/2 tbsp per apple) to the bottom of the dish to start the cooking and prevent burning or sticking.  Place the dish of apples in the centre of the oven. and cook for 30 minutes.

I served the apples with vanilla ice cream.


Sunday, June 17, 2012

Almond Trout

Before I post this recipe, let me just say that Hal (my hubby) hates fish.  Really really hates it.  He enjoyed this trout.  You notice I didn't say love.  Hal will never love fish, but he did like it.  I loved it.  The fish was served with steamed basmati rice and a salad.

2 trout fillets 360g -- I used rainbow trout
1/4 cup slivered almonds
1/4 cup white wine (optional) -- I used a Vidal
3 tbsp margarine

Heat the margarine in a frying pan.  Add the almonds then saute over medium heat until they are golden.  Take the almonds out of the pan and keep them warm on a small plate in the oven.

Add the trout to the pan and cook over fairly high heat, 2-3 minutes on each side, starting with the skin side down.  Deglaze the pan with the wine, lower the heat and cover.  Cook 7-10 minutes depending on the thickness of the fillets, until the trout is tender.  Check with a fork to see if it is cooked through.

Take the skin off.  Add salt and pepper to taste.  Cover the trout with the almonds and serve.


Sunday, June 10, 2012

Chicken Mexicana

I found this recipe and altered it to suit what I had in the fridge today. It was amazing.

Take 6 boneless, skinless chicken thighs and cut each into 3.
Mine were still partially frozen when I started.
Place into a large pot with 2 cups of water and 1/4lb of butter and 2 tsp garlic powder.
Cook on low heat for about 20 minutes and then leave until ready to make your actual meal.
We did this step at 1pm and ate at 6:30.

Dice up 3 stalks of celery,
1/2 an onion (I added some fresh chives from the garden)
1 diced small green pepper
and refrigerate for quick meal making later.

When ready to eat, make a large pot of rice, while doing the ffollowing few steps:

Bring the chicken poaching in butter to a boil again, reduce heat to medium and remove chicken.
Add pre-diced veggies to butter sauce.
In one cup heated milk add one package of nacho cheese sauce powder (or 1 cup cream cheese- I didn't have any) stir well and add to butter sauce.
Pour in 2 cups mixed frozen veggies, I would have prefered just corn.
Add some cherry tomatoes.
Keep the heat low as the cheese will burn, and add the chicken back into the mix.
Stir gently and cover while waiting for the rice, the sauce will thicken.

Serve with nacho chips and top with some spicy salsa.

"Bon Appetit!"

Wednesday, May 30, 2012

Chicken Parmagiana

2 servings
220 g chicken breasts, boneless, skinless, cut into thin cutlets
1 egg
1 tbsp Parmesan cheese, grated
1 tbsp bread crumbs
2/3 cup My Mother's Tomato Sauce (recipe below)
2 bocconcini/fresh mozzarella
1-1/2 tbsp canola oil
salt and ground pepper to taste

Spread the tomato sauce into the bottom of a baking dish.

Slice each breast horizontally into thin cutlets.  Flatten the cutlets between 2 sheets of plastic wrap and tenderize them using a meat pounder or rolling pin.

Beat the egg in one shallow dish and combine bread crumbs and grated Parmesan in the other.  Dip one chicken cutlet at a time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs mixture.  Turn the cutlets to coat both sides.

Heat the oil in a skillet on medium heat.  Saute the chicken cutlets 3-4 minutes on each side, until golden.  Add salt and pepper to taste.  Transfer to the baking dish, placing them side by side on top of the tomato sauce.  Top each cutlet with a thin slice of mozzarella.

Preheat the broiler.  Broil the cutlets about 10 cm from the heat source 6-8 minutes, until the cheese is melted and lightly browned in spots.

Serve on warmed plates with pasta, veg or rice.

My Mother's Tomato Sauce

Makes 2-1/2 cups

1-/23 cups canned diced tomatoes
1 clove garlic
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/4 salt celery, finely chopped
1 tbsp olive oil
1-1/2 tbsp butter
1/2 tsp salt
1/4 tsp pepper

Heat the oil and butter in a saucepan over low heat.  Add the chopped vegetables.  Cook 4-5 minutes, stirring a few times.  The vegetables must soften without burning.  Add the diced tomatoes, salt and pepper to taste.

This sauce can be stored up to 2 weeks in the refrigerator.  Freeze larger quantities.

Thursday, May 24, 2012

Cilantro-flavoured Pork Chops with Mushrooms

This is one of the best grilled pork chop recipes I've ever tried!  The mushrooms weren't too exciting though.

For 2 servings

1 clove garlic, finely chopped
2 green onions/scallions, finely chopped
1-1/2 tbsp. fresh cilantro, chopped, plus some whole leaves for garnish
2 tbsp. fish sauce (nam pla)
2-1/2 tbsp lime juice, freshly squeezed
1 tbsp. soy sauce, low-sodium
1 tsp sugar
1/2 tbsp. sesame seed oil
1/2 tbsp. whiskey
2 pork chops with bones or boneless
4 Portobello mushrooms
1 tbsp. canola oil
1 shallot
1/2 dried chili peppers, to taste
2 tsp. cornstarch.

Finely chop the garlic, half of the scallions and half of the cilantro leaves, then put them in a shallow dish.  Pour in 1/4 of the fish sauce and 1/4 of the lime juice, the whole soy sauce, sugar, sesame oil and whiskey.  Arrange the pork chops in the dish, turning them a couple times to cover well with the marinade.  Cover the dish with plastic wrap, then let marinate in the refrigerator 1-2 hours, or overnight.

Place the pork chops on an oiled medium-hot grill.  Cook about 10 minutes, turning them once, and brush them occasionally with the marinade while cooking.

Prepare the mushrooms, brush them with a little canola oil and place them on the grill.  Cook about 2 minutes, turning them once.  Alternatively, put the pork chops and the mushrooms on the rack of a broiler pan then cook them in the oven under a preheated broiler 7-10 cm from the heat.

While the meat is cooking, heat the remaining canola oil in a small frying pan over medium heat.  Chop the shallots, add them to the pan and saute about 2 minutes.  Add the minced chili pepper, cornstarch, the remaining fish sauce and lime juice.  Cook 1 minute with stirring.

Transfer the pork chops and mushrooms to individual serving plates and spoon the sauce over them. Garnish with a few cilantro leaves and remaining chopped scallions.


Spinach and Mushroom Salad

For 2 servings

7 cups baby spinach (120 g)
6 button (white) mushrooms, thinly sliced
1 tbsp. lemon, freshly squeezed
1/2 orange, pressed and zested
1/2 tsp Dijon mustard
2 tbsp. extra virgin olive oil
salt and ground pepper to taste

Prepare the spinach and put it in a large bowl.  Set aside

Prepare the mushrooms by thinly slicing them and transferring them to a small bowl.  Season with salt and pepper and pour in half of the lemon juice.  Set aside.

Grate half of the orange to obtain the zest, then juice it.  Put the zest and juice into a small bowl.  Pour in the remaining lemon juice, mustard and oil.  Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified.  Pour the vinaigrette over the spinach.

Peel the remaining orange, cut into small pieces and add to the spinach.  Add the mushrooms and toss well.  Serve.


Wednesday, April 25, 2012

Best Brownies

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

Preheat oven to 350F.  Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter.  Remove from heat and stir in sugar, eggs and 1 tsp vanilla.  Beat in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder.  Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes.  Do not overcook.

To make frosting:

3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1 cup confectioners' sugar

Combine 3 tbsp butter, 3 tbsp cocoa, 1 tbsp honey, 1 tsp vanilla and 1 cup confectioners' sugar.  Frost brownies while they are still warm.

This recipe is from

Sunday, April 22, 2012

Sweet Rosette Treats

I am still finding recipes from my Christmas cookie swap 2 years ago.

In a large bowl, mix:
1/4 cup softened margarine
1 egg
1/3 cup Splenda for baking *
1/3 cup brown sugar

Blend well and then add:
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla

Mix just until flour is mixed in.  Roll dough into small balls and place on lightly greased cookie sheet.  Press a chocolate rosette or Hershey's kiss or mint smoothie into centre (not all the way to the bottom) about 1/2 way.  Refrigerate for 1-2 hours or overnight (covered if overnight).  Bake at 350F for 8-10 minutes.  Makes 2 dozen small cookies.


* may substitute 8 packets Equal sweetener.

Tuesday, April 3, 2012

Almost Cabbage Rolls Casserole

1 lb. ground beef
3/4 c. uncooked long-grain rice
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz) can tomato cause
1/4 c. cider vinegar
2 tbsp. brown sugar, packed
1 tbsp. dry mustard
8 cups cabbage, coarsely chopped (1/2 head)

In large bowl, mix together beef,rice, onion, garlic, salt and pepper.  In small bowl, stir together tomato sauce, vinegar, brown sugar and mustard.  Layer 1/3 of the cabbage in bottom of 3-quart deep casserole.  Arrange half of the beef mixture on top.  Cover with another 1/3 of the cabbage and then add the remaining beef mixture.  Cover with remaining cabbage.  Pour tomato sauce mixture over top, but do not stir.  Casserole will be quite full.  Cover; let sit at room temperature for about 20 minutes.  Bake at 325 F for 2 hours, without stirring.

Mom wasn't crazy about it.  I liked it quite a bit but I think next time I wouldn't use quite so much cabbage.

Monday, April 2, 2012

Iowa City Dressed Chicken

1 frying chicken, about 3-1/2 lbs

2 tbsp butter or margarine
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup finely chopped celery
1 jar (2 oz) diced or sliced pimientos, drained
2 cups frozen or fresh or canned corn
red pepper sauce
1/2 tsp dried thyme or sage leaves
1/2 tsp salt
1/4 tsp pepper
1 to 2 tbsp soft butter or oil

Remove giblets and rinse chicken.  Pat dry.  Sprinkle cavity with salt and pepper.

In a large skillet, melt butter.  Saute the onion, green pepper and celery until softened but not browned. Stir in pimientos, corn, red pepper sauce to taste, thyme or sage, salt and pepper.  Stir.  Cook for a few minutes.

Stuff chicken.  Close opening.  Turn the wings back and tie legs together, if desired.

Rub chicken with butter or oil.  Sprinkle with more thyme, black pepper and red pepper sauce.  Place on a roasting rack in a shallow pan.

Place in a preheated oven at 450 F.  Turn heat down to 350 F.  Roast 1-1/4 to 1-1/2 hours.  Baste with pan juices occasionally.  Serve hot from oven.

Serves 4 to 6.

Good served with french fries or baked potato wedges, sliced tomatoes and buttered dinner rolls.

Monday, March 19, 2012

Tomato Florentine Soup

olive oil cooking spray or 1 tbsp olive oil I use olive oil
1 medium onion, chopped
1 can (1 pound) unsalted tomatoes, crushed the big 28 oz can
4 cups unsalted vegetable broth or water I always use vegetable broth
2 tbsp tomato paste
3/4 tsp salt
1/4 tsp ground black pepper
1 tsp dried Italian seasoning
4 ounces sea shell pasta
2 cups (packed) chopped fresh spinach I usually use a package of frozen chopped spinach
1/2 cup grated nonfat or reduced-fat Parmesan cheese

Coat a 3-quart pot with cooking spray or olive oil and place over medium heat.  Add the onions, and saute for 3 minutes, or until the onions are soft.

Add the tomatoes, vegetable broth or water, tomato paste, salt, pepper and Italian seasoning to the pot.  Increase the heat to high and bring to a boil.  Add the pasta, cover and cook over medium-low heat for 8 minutes, or until the pasta is almost al dente.

Add the spinach to the pot and simmer for 1 to 2 minutes, or just until the pasta is al dente and the spinach is wilted.  Be careful not to overcook as the pasta will continue to soften as long as it remains in the hot soup.

Ladle the soup into individual bowls, topping each serving with a tbsp of cheese if desired.  Serve hot.  Makes 7-8 servings.

Calories 125
cholesterol 0
fat 0.7 g
fibre 3.4 g
protein 4.5 g
sodium 258 mg

From Secrets of Fat-Free Cooking by Sandra Woodruff RD

Thursday, February 23, 2012

Wonderfully delicious! My family loves Chocolate pudding so I decided to use our Magic Mix to make some pudding on the stove. I don't care what anyone says instant pudding isn't any where as good as cooked pudding.

ingredients for pudding

Magic Mix Chocolate Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

all ingredients in the pot on the stove
Once you have stirred for a while... I found a wire whisk to work best for this. 

Pudding is starting to thicken now that it has come to a boil. 

Look at this Chocolatey Goodness! I cheated and tasted some it is so so so good!

More recipes coming for the Gluten Free Magic Mix

Happy Cooking,

Gluten Free Meatballs...

I wanted to make some meatballs something we haven't had in months because I used to take the lazy way out and buy them instead of making them but now due to my daughter having Celiac Disease I must make them... so I will be making them Gluten Free. And I decided to make a double batch so we could have meatballs for another day.

2 lbs Lean Ground Beef
2/3 cup Gluten Free bread crumbs (I used GF crushed Rice Krispies)
1/2 cup milk
2 tablespoons GF Soy Sauce
2 tablespoons Parsley
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 eggs

Place all ingredients in a bowl. (I used my Kitchen Aid mixer to mix them but you can use your hands too)

Form into 1 1/2 inch balls. (I used the cookie scoooper so they would all be the same size)

Put in a greased baking dish.

Cook at 400*F for 15 minutes.

If freezeing them like I am doing let them cool completely and label before freezing.

Happy Cooking,
Annie @ It's just my life....

Tuesday, January 17, 2012

Raspberry Balsamic Glaze Chicken

I love raspberries. Have for awhile now. Finding a recipe in the Herbal Magic book that uses raspberry jam.. it's heaven. And tastes like it too.

2tsp olive oil
1/2cup red onion, chopped
1 1/2tsp fresh thyme minced or 1/2tsp thyme, dried
1/2tsp Flavo-Magic (or Mrs. Dash's Italian seasoning I found)
4 skinless, boneless chicken breast halves (5oz each)
8tbsp sugar free raspberry jam
2tbsp balsamic vinegar
1/4tsp black pepper

Saute onions in olive oil for 5 minutes. Combine thyme and 1/4tsp of Flavo-Magic. Sprinkle over the chicken. Add chicken to the skillet. Saute for 6 minutes per side or until done. Remove chicken from the skillet, but keep warm. Reduce heat to medium-low. Add remaining Flavo-Magic, raspberry jam, balsamic vinegar and black pepper to the skillet. (I put it in the microwave for 1.5mins stirring often) Stir constantly until the jam melts. Spoon raspberry sauce over chicken.

Monday, January 16, 2012

Cream of Chicken Soup using Magic Mix (Gluten Free Options)

Gluten Free Cream of Chicken Soup
1 cup Gluten Free Magic Mix
1/4 tsp. Onion Powder
3/4 cup canned Chicken Liquid (I use homemade broth)
1/4 cup canned Chicken, chopped (I usually use baked Chicken Breast)

1). Add Magic Mix, onion powder and canned chicken liquid or chicken broth to a saucepan. Mix well.

(picture is blurry due to my stirring)

2). Turn heat to medium and stir constantly until the mixture thickens (does not take very long).

3). Fold in 1/4 cup chopped chicken.

Substitute this recipe for one can of condensed cream of chicken soup.

This recipe is posted on my personal blog as well: It's just my life..  as we are on a gluten free journey now.
This recipe is tried and true. It tastes wonderful even better then canned soup if you ask me.

Magic Mix (Gluten Free Options)

After hunting high and low for a condensed Cream of Chicken soup locally I decided to look for a recipe online where I could make my own and not worry about sodium and other yucky stuff in cream soups.. and make my own Gluten Free Condensed Soup.

I started with a recipe for:

Magic Mix

2 1/3 cups Dry Non-Instant Powdered Milk
1 cup Gluten-Free All Purpose Flour (Note you can use regular All Purpose if you don't need GF)
1 cup Butter, at room temperature

1). Combine all ingredients into a large mixing bowl.

(It really resembles cornmeal if you ask me)

2). Using a whisk attachment, mix ingredients together slowly at first, then gradually increase speed until incorporated.

3). Keep mix tightly covered in the refrigerator for up to 3 months.

Here it is all jarred and ready to be stored in my fridge. I just need a label and an expiry date on it. 

This recipe as well as others are also posted on my blog as we are now on this gluten free journey but I thought I would share it over here also. 

Thursday, January 12, 2012

Oven Baked Fajitas

This is a great way to make fajitas for a family without having to stand at the stove frying everything up.  You just cut everything up, throw it in a pan and plunk it in the oven for about half an hour.  We added garlic and some chipotle peppers too, to bump up the heat level.  Delicious!

Oven Baked Fajitas

2 Tbs. Vegetable Oil
2 tsp each: chili powder, ground cumin
1 tsp. salt
1 lb. chicken, cut into thin strips
1 14oz. can diced tomatoes
1 medium each: green pepper, red pepper and onion, cut into thin strips (I used 2 onions)
10 flour tortillas,

Preheat oben to 400.
Combine oil, chili powder, cumin and salt in a 9x13 in. baking dish.
Add meat, tomatoes, peppers and onion. Mix well.
Bake for 30 minutes or until meat is cooked through.
Serve wrapped in warm tortillas topped with sour cream and shredded cheese

Thursday, January 5, 2012

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
8 oz softened cream cheese
4 tbsp butter or margarine
1 cup powdered sugar
1 tsp vanilla extract

In a large bowl, combine eggs and sugar, beating well.  Add pumpkin, mixing until blended.

In a separate bowl, combine flour, baking powder, spices and salt.  Add to egg mixture, mixing well.

Spread batter into a greased and waxed paper lined 10 x 15 inch jelly-roll pan.  Bake at 375F for 15 minutes.  Remove from pan.  Cool for 15 minutes.  Place cake on clean tea towel.  Cool 10 minutes longer.

From 10" side, roll cake up in towel.  Set aside.

Meanwhile prepare filling.  Beat together 8 oz soft cream cheese and 4 tbsp butter or margarine.  Stir in 1 cup powdered sugar and 1 tsp vanilla extract, blending until smooth.

Unroll cake and place on plastic wrap.  Evenly spread filling over cake.  Roll up cake.  Cover with plastic wrap.

Place cake, seam-side down and chill for at least 2 hours.

When serving, cut cake in even slices.

Makes 8 to 10 servings.

Tuesday, January 3, 2012

Apple Pie Breakfast

I have always loved apples.. and apple juice.. other than that I'm usually turned off. Don't like Apple Pie or Crisp.. or really anything baked apple.. UNTIL NOW. Herbal Magic did it again. Few ingredients and a wonderful taste.

1 small apple, cut into small pieces
1 tsp cinnamon
1/2 regular pita*

*If you have those bite size pitas, 5 equals roughly the same amount.

Microwave apple pieces for 2 to 3 minutes. Combine cinnamon and apple and fill pita with mixture. Toast in toaster oven. If you don't have a toaster oven, turn to Broil and keep an eye on them until lightly browned.

Legal Lasagna

Since I am doing Herbal Magic at the moment, I have been looking over their recipes. Mum and I tried this one Sunday and even though it says it serves four we managed to get several servings from it.

2 cups tomato, diced
1 cup celery, chopped
½ cup green onion, chopped
1 cup green pepper, chopped
2 garlic cloves, minced
black pepper to taste
cayenne pepper to taste
3 cups spinach leaves
1 cup (8 oz.) 1% cottage cheese
10 oz. tofu (medium-firm)*
8 oz. lean ground beef**
¼ cup (2 oz.)shredded mozzarella

*If tofu isn't to your liking, you can replace it with another 8oz of ground beef
**You can also replace the ground beef with ground chicken, though we do suggest adding some seasoning as you brown it.

Preheat oven to 400°F. Brown beef in a skillet and add tomato, celery, onion, and green pepper. Season to taste with garlic, pepper, and cayenne, and let simmer. Wash spinach. Alternate layers of meat sauce, spinach, cottage cheese, and tofu. Top with cheese and bake for 1 hour.

(picture will be added at a later date... when I can find my camera.)

Sunday, January 1, 2012

Beer Batter for Fondue

Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter.

3/4 cup Flour
1/4 cup Corn Starch
1 tsp Baking Powder
2 tsp Salt
1/4 tsp Nutmeg
1/4 cup beer*
2 eggs

*Beer can be whatever you have in the fridge.

Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.