Thursday, December 10, 2015

Pumpkin Pasta Sauce

NOTE: I had a very large pumpkin. 1/2 of the pumpkin got me about 8 cups of roasted pumpkin.

  • Roast the whole pumpkin half with only about 1/4 cup of water in the center for about 2 hours on 250 degrees.
  • scrape soft flesh away from the pumpkin skin
  • puree the pumpkin until smooth (do in small batches)
  • pour into a very large mixing bowl or pot
  • add 2 cups milk or cream
  • 3/4 cup parmesan cheese
  • 2 tsp Italian seasoning
  • 1 tsp minced garlic
  • 1 tsp black pepper
  • 3/4 tsp nutmeg
  • 4 tbsp. butter (I omitted)
  • salt to taste (I never add salt)
Once mixed I cooked on low in a crock pot for 3 hours.

Serve on pasta, ravioli or tortellini with fresh bread and a salad.

"Bon Appetit!"

Tuesday, October 27, 2015

Pork Tenderloin and Sweet Potatoes

Pork Tenderloin and Sweet Potatoes

2 servings
Preparation 10 min 
Cooking 20 min
330 calories per serving 


2sweet potatoes, peeled and cut into 1,5 cm pieces360 g
1 clovegarlic, minced 
1pork tenderloin, cut into 2 cm slices300 g
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
1/2 tbspcanola oil8 mL
1 tspbutter, unsalted5 g
1 pinchcayenne pepper 0.4 g
3/4 tspdried oregano 0.4 g
1/3 cupgrapefruit juice 85 mL
1/3 cupwater 85 mL
4 tsppine nuts [optional] 10 g
4 tspfresh mint, chopped 4 g

Before you start

Put a serving dish in the oven at the lowest setting to keep the meat warm while the sweet potatoes cook.


  1. Prepare the vegetables: Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic.
  2. Cut each tenderloin crosswise into 2 cm thick slices. Season with salt and pepper. Heat the oil and butter in a pan over medium heat. Add the pork slices then sauté until golden-coloured, about 4 min per side. Take them out of the pan and set aside on a plate, keeping them warm in the oven.
  3. Add the garlic and cayenne pepper to the pan, then cook 1 min with stirring. Add the sweet potatoes andoregano, then sauté 2 min with stirring. Pour in the grapefruit juice and water, then bring to a boil. Lower the heat, cover and simmer until the potatoes are tender, about 12 min.
  4. Put the pork slices back into the pan then heat them through, 2-3 min. Sprinkle with pine nuts (optional) and chopped mint, then serve.

Monday, October 26, 2015

LEFTOVER CAKE cookies!!!!!!!

(stolen from online)


Talk about a re-mix!  Nobody will know you used cake crumbs to flavor these cookies!  The cookies will take on a subtle flavor of the cake crumbs you are using – and are fantastic with a few mix-ins that you can choose depending on the flavor.  

Here’s the recipe:  

1/2 c. unsalted butter (softened)
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla/lemon/or almond extract
and 1/2 tsp. salt until thoroughly combined

Then add:
1/2 tsp. baking soda
1 1/2 c. flour
and 1 1/2 c. cake crumbs
Now you can add 1 c. dry mix-ins
(chocolate chips, white chocolate chips, nuts, raisins, etc.).  

Chill the dough
Scoop out onto a silicone lined baking sheet
Bake in a 350 degree preheated oven for 10-12 minutes

The dough was easy enough to make. I separated my quantity into 3 separate bowls and:

  • 1 bowl I added chocolate chips
  • 1 bowl I added 1/2 cup of peanut butter
  • 1 bowl I added raisins, oatmeal and nuts
The dough is a little grainier than usual, but tastes delicious!


"Bon Appetit!!"

Squash Steaks 2 for 1

Tis the season.
Squash is plentiful AND a good price!
But after a while you need something different to do with it.

I was inspired by the shape.
  • Cut off the neck of the squash which will result in 1 pc being long and narrow and one looking much like a bowl of seeds
  • Remove the seeds, wash and leave to dry on a paper towel
  • Wash the "bowl shaped" piece, turn upside down and put in the microwave for 5 minutes
  • Now take the narrow piece and slice into round thick steaks (I left the skin ON)

  • Rub in your favourite oil (I used vegetable oil but flavoured oils would be really yummy too)
  • Place on a cookie sheet and sprinkle with Italian seasoning and black pepper
  • Bake the slices for about 10 minutes (you'll hear the oil sizzling) and flip them over for about 20 minutes then turn over one more time for another 10 minutes at about 350+
  • In a large dutch oven, cook up 2 lbs of ground beef, pork, chicken or turkey with some onion, green pepper, and a can of corn.
  • When it is finished cooking, add 1/2 a 1L of vegetable cocktail (or tomato juice)
  • Stir well and heat.
  • Now go back and grab your partly cooked squash bowl and set in a freezer container larger
  • Now throw 4-6 potatoes in the microwave (poke first to cook faster)

  • Place the steaks on dinner plates
  • Cover the steaks with the burger mixture
  • Fill the squash bowl with the rest of the mixture
  • Now add some mashed potatoes to the plates and serve.

    **Apple sauce is a nice side dish with this!
  • After dinner go grab those potatoes out of the microwave and dice them into large cubes
  • Any steaks leftover? Remove the skin and dice them up with the potatoes

    **diced carrots is a good addition too
  • Throw the leftover squash and diced potatoes around the squash in the freezer container
  • pour the other 1/2 of the vegetable juice over the potatoes and refrigerate or freeze for another night
Grocery List:

1) a large butternut squash
2) vegetable oil
3) Italian seasoning
4) black pepper
5) 2lbs of ground meat
6) mashed potatoes
7) 4-6 potaoes
8) onions
9) green peppers
10) 1L of vegetable juice or tomato juice
11) can or corn kernels (or equivalent amount in frozen corn

**apple sauce
**diced carrots

cookie sheet
freezer container

"Bon Appetit!"

Pork Tenderloin in Puff Pastry

Pork Tenderloin in Puff Pastry

Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked.
3 servings
Preparation 30 min 
Cooking 30 min
590 calories per serving 


1/2onions, finely chopped100 g
1 clovegarlic, minced 
3 cupsbaby spinach50 g
4sun-dried tomatoes (oil packed), coarsely chopped 2 tbsp
26 gParma ham/Prosciutto, coarsely chopped2 1/4 slices
1 tbspolive oil15 mL
2 tbspbutter, unsalted28 g
1pork tenderloin300 g
200 gpuff pastry dough 1/2 box
 white flour (all purpose), to roll out the pastry 
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
 parchment paper  

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.
Keep the serving plates warm on the stove while you're preparing the dish.


Prepare the stuffing
  1. Prepare the vegetables : Finely chop the onion and mince the garlic. Wash the baby spinach leaves then drain them well. Coarsely chop the sun-dried tomatoes and the Prosciutto slices.
  2. Heat the oil and butter in a pan to a fairly high temperature. Brown the fillet(s) on each side, about 6-8 min total, then season with salt and pepper. Take the fillet(s) out of the pan and transfer them to a plate. Set aside.
  3. Add the onion and garlic to the pan, then sauté until they become translucent, about 2-3 min. Add the tomatoes, Prosciutto pieces and spinach. Sauté 2-3 min, with stirring, until the spinach wilts. Let the mixture cool down a few minutes, then put it in the refrigerator for about 10 min to reduce the humidity content slightly before wrapping with the puff pastry.
Wrap with the puff pastry and bake
  1. Preheat the oven to 190°C/375°F. Line a large baking sheet (about 30 x 38 cm) with parchment paper.
  2. To wrap each fillet, roll out the puff pastry into a 30 x 24 cm rectangle (approx.), using a rolling pin on a lightly floured board. Arrange one fillet in the centre of the rectangle, then put the stuffing on top. Wrap the fillet completely with the pastry, brushing the pastry edges with water so that they will stick together. Press the edges of the pastry closed with the tines of a fork.
  3. Repeat with the remaining fillet(s) if applicable. Put each wrapped fillet on the prepared baking sheet.
  4. Bake in the middle of the oven 30 min until the pastry is golden-brown. For a nicer crust, turn on the top broiler for the last 2 min (but do not let it burn!)
  5. Serve on the warmed plates.

Tuesday, October 13, 2015

leftover squash soup

We cooked 3 kinds of squash for Thanksgiving dinner.


1 butternut squash with butter and brown sugar
1 pepper squash with butter and marshmallows
1 blue squash with butter, cinnamon and apple cubes

I pureed all my leftover squash, in batches, which had been cooked with enough liquid to puree well ** I used 1 cup milk and 2 cups of water.

From scratch you need to roast 1/2 a butternut squash, 1/2 a pepper squash, 1/2 a blue squash and 4 apples (cored) with butter and brown sugar.

I tossed it all in the crock pot on low.

I peeled and cubed (very small cubes) 4 potatoes
and threw them in to cook. ** but you could use leftover cooked potato cubes.

I added 18 meatballs which I had cut in half.

Stir well and add 1/2 tsp nutmeg and 1/2 tsp ginger. (or 1 tsp all spice)

As this is a VERY thick soup, I suggest adding water, milk or cream as desired to keep it the consistency you would like to serve.

"Bon Appetit!"

Friday, September 25, 2015

Crock Pot Mango Pork

In a crock pot:

large portion of frozen cubed pork
(approx 4 chops)
2 tsp Cajun seasoning ***** I would only use 1 next time!
(I found an easy one on line)

1\2 cup of water

Place lid on crock pot and turn onto low heat.

In a food processor (or by hand):

2 stalks of celery
1/4 of a green pepper
a splash of veg oil
1/2 tsp black pepper
1/2 tsp mustard powder (or reg mustard)
1 lime's juice

Chop to desired size.
Add to your pork mixture in the crock pot and stir.

Cut 1 onion cut in size desired, add  to top of crock pot mixture but do not stir in.
This will steam the onion to a softer consistency but not drown it.

Replace lid.
(at 3pm)

Add 1/2 bag of frozen mango.

Replace lid
(at 4pm)

Choose side dish of rice or egg noodles and prepare.

Serve with a salad and bread.

Bon Appetit!

NOTE: This was delicious. Doritos burn my tongue and although this was spicy I ate my dinner with pleasure!

Tuesday, September 15, 2015

Stuffed Zucchini Boat

I found a HUGE zucchini at 
the Talbotville Berry Farm yesterday 

and knew I had to stuff it!

1) Trim off the top of my zucchini, 
so it looks like a boat.
Then hollow out the seeds, 
reserving any of the meatier parts.

2) In a food processor blend:

reserved zucchini
green peppers
***but you could any vegetables like:
carrots etc.

to make a vegetable chutney.

3) In a bowl mix: 
any ground meat (beef and venison here this time)
bread crumbs
1 egg
salt and pepper
italian seasoning

4) Stuff the meat into the zucchini

5) Pour the chutney over the length of the zucchini

6) Bake at 300 (I had to use my turkey roaster) for about an hour.

7) Sprinkle with grated cheese or parmesan

8) Broil for a short time to melt the cheese

Serve with rice or egg noodles, by slicing off "steaks".

The family liked it "plain" this way, but I would have liked a sauce of some sort. I keep thinking bbq sauce, but next time I think my vegetable chutney may be added to a tomato soup sauce or spaghetti sauce.

"Bon Appetit!"

Tuesday, August 18, 2015

Grated Carrot Salad

Grated Carrot Salad

2 servings

Preparation 5 min
100 calories per serving

2 carrots 200 g
** 4 tsp Classic Vinaigrette (Recipe)  20 mL
2 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.1 g
ground pepper to taste


Peel the carrots, then shred them using a large-holed grater. Put them in a third bowl. Pour the Classic Vinaigrette over the carrots, add the lemon juice, then season with salt and pepper. Toss to combine.

** I substituted a low-calorie balsamic dressing.

Warm Quinoa and Arugula Salad

Warm Quinoa and Arugula Salad

2 servings

Preparation 10 min
Cooking 15 min
420 calories per serving

3/4 cup quinoa 140 g
1 1/2 cup water 375 mL
1 1/2 tbsp extra virgin olive oil 23 mL
2 tsp lemon 1/4 lemon
2/3 bunch arugula 100 g
3 tbsp fresh mint, chopped 9 g
1 pinch salt [optional] 0.1 g
ground pepper to taste
60 g feta cheese, light, cut into small cubes

You may serve this salad warm or at room temperature.


Cook the quinoa in the water.
Meanwhile, clean the arugula, chop the mint, then put them in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified.
Add the quinoa to the salad bowl. Pour the vinaigrette over the salad then toss well. Add the Feta cheese,adjust the seasoning, then serve.

Japanese-Style Chicken Skewers

Japanese-Style Chicken Skewers

2 servings

Marinade 1 h 
Preparation 15 min 
Cooking 10 min
190 calories per serving 

1 clove garlic, minced 
1/2 dried chili peppers, minced 0.4 g 
1/2 tsp coriander seeds, coarsely ground 1 g 
1/2 tsp ground cumin 2 g 
ground pepper to taste 
1 1/2 tbsp soy sauce, low-sodium 23 mL 
2 tbsp white wine 30 mL 
1/2 tsp sesame seed oil 2.5 mL 
2 tsp honey 14 g 
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon 
4 chicken thighs, boneless, skinless, cut into 2-2,5 cm pieces 260 g 
1 3/4 tsp sesame seeds 5 g 

Metal skewers are needed for cooking.

Mince the garlic and chili pepper, then put them in a bowl. Coarsely grind the coriander seeds and add them to the bowl. Add the cumin, ground pepper, soy sauce, white wine, sesame oil, honey, and lemon juice. Cut the chicken into 2 to 2,5 cm pieces and put them in the marinade, mix well, cover, and let stand in the refrigerator at least 1 h.

Grill outdoor or in the oven
When ready to cook, place the chicken pieces on to metal skewers. Cook on a medium grill for about 6-8 min until the pieces are nicely coloured, turning the skewers a couple of times. Alternatively, put the skewers on a baking sheet under a preheated broiler 7-10 cm from the heat for about 6-8 min, turning the skewers a few times.
Meanwhile, put the sesame seeds in a small pan and heat over medium heat a few minutes, with some stirring, until lightly coloured.
When the chicken is ready, sprinkle with the grilled sesame seeds, then serve.

Monday, August 17, 2015

Red Pepper Ratatouille

Red Pepper Ratatouille

2 servings

Preparation 10 min
Cooking 20 min
120 calories per serving

1 yellow or red sweet peppers, cut into 2 cm-wide strips
1 clove garlic, minced
1/2 onions, finely chopped
3/4 cup canned tomatoes (diced)
1 1/2 tbsp olive oil
1 pinch salt [optional]
ground pepper to taste

Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
Prepare the peppers: Cut them lengthwise into 2 cm strips. Sauté 4-5 min, then add the tomatoes.
Cook over low heat, covered, 15-20 min until the peppers are soft. Add salt and pepper to taste. Serve.

Friday, June 19, 2015

my mexican rice

MY Mexican rice

Mix all ingredients in an oversize bowl, set aside until serving. If using a green tomato this will be a semi dry mixture. Refrigerate if necessary for preparation way ahead of dinner.


4 or 5 cups of cooked, rinsed and cooled rice
1 can of salad bean mix or black turtle beans
1 can of drained corn (or equal in frozen corn)
2 stalks of celery diced
1-2 onions diced
1 red pepper diced
1 green tomato diced (you can use red if you prefer)

Mix the following ingredients together in a sealable bowl or cup and refrigerate.


1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (due to spice problems here we used just dill pickle juice)
2 teaspoons chili powder
1 teaspoon cumin

A nice alternative to potato or macaronni salad this summer.

"Bon Appetit!"

Sunday, May 3, 2015

lazy day lasagna

1 bag of spiral noodles
- cooked to al dente texture
-set aside

2 cans/jars of your favourite spaghetti sauce
1/2 can of vegetable or tomato juice
-mix together in large bowl or pot

1-2 lbs of ground meat
- cooked
-add to spaghetti sauce

1 tub of cottage cheese (we use 2%)
1 egg
black pepper
-mix  in a large bowl and set aside

assorted veggies:
green peppers

-dice, chop or puree as desired
**great place to use up the last bit of veggie in the fridge
-we pureed this very well so John could eat it
-add to cottage cheese

1/2 large brick of marble cheese

Now you are ready to assemble.

  1. pour some sauce into bottom of large casserole dish
  2. add 1/2 of the cooked pasta into casserole
  3. cover generously (about 1/2) of your prepared sauce
  4. cover with cottage cheese and veggie mixture
  5. add the rest of the pasta
  6. cover completely with last of sauce.
  7. top with shredded cheese
  8. cover and bake at 300 degrees

"Bon Appetit!"

Saturday, April 18, 2015

Zesty Slow Cooker BBQ Chicken

Zesty Slow Cooker BBQ Chicken

John is sick of puddings
So we are being creative to give him some texture!

Original recipe:
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

  • Place chicken in a slow cooker. 
  • In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.
  • Pour over the chicken.
  • Cover
  • Cook 3 to 4 hours on High (or 6 to 8 hours on Low.)
Now for our purposes, we will be dicing the chicken for our toothless member of the family.
We served it with mashed potatoes and creamed carrots.


It was really yummy as an open faced sandwich when John was not looking!

"Bon Appetit!"