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 . . .