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Showing posts from 2015

Pumpkin Pasta Sauce

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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!"

Melon Ball Cocktail

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http://grandmapamskitchen.blogspot.ca/2015/11/melon-ball-cocktail.html

Ham Spread

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http://grandmapamskitchen.blogspot.ca/2015/11/ham-spread.html

Chicken or Turkey Spread

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http://grandmapamskitchen.blogspot.ca/2015/11/chicken-or-turkey-spread.html

Appetizers involving carrots . . .

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http://grandmapamskitchen.blogspot.ca/2015/11/appetizers-involving-carrots.html

Balogna Triangles

http://grandmapamskitchen.blogspot.ca/2015/11/bologna-triangles.html

Pork Tenderloin and Sweet Potatoes

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Pork Tenderloin and Sweet Potatoes http://www.soscuisine.com/recipe/pork-tenderloin-sweet-potatoes 2 servings Preparation 10 min   Cooking 20 min 330 calories per serving   Ingredients 2 sweet potatoes, peeled and cut into 1,5 cm pieces 360 g 1 clove garlic, minced   1 pork tenderloin, cut into 2 cm slices 300 g 1 pinch salt  [optional]   0.1 g   ground pepper to taste     1/2 tbsp canola oil 8 mL 1 tsp butter, unsalted 5 g 1 pinch cayenne pepper   0.4 g 3/4 tsp dried oregano   0.4 g 1/3 cup grapefruit juice   85 mL 1/3 cup water   85 mL 4 tsp pine nuts  [optional]   10 g 4 tsp fresh 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. Method Prepare the vegetables : Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic. Cut each tenderloin crosswise into 2 cm thick slices. Season with salt and pepper. Heat the oil and bu

LEFTOVER CAKE cookies!!!!!!!

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(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 a dd 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 l

Squash Steaks 2 for 1

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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 i

Pork Tenderloin in Puff Pastry

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Pork Tenderloin in Puff Pastry http://www.soscuisine.com/recipe/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   Ingredients 1/2 onions, finely chopped 100 g 1 clove garlic, minced   3 cups baby spinach 50 g 4 sun-dried tomatoes (oil packed), coarsely chopped   2 tbsp 26 g Parma ham/Prosciutto, coarsely chopped 2 1/4 slices 1 tbsp olive oil 15 mL 2 tbsp butter, unsalted 28 g 1 pork tenderloin 300 g 200 g puff pastry dough   1/2 box   white flour (all purpose), to roll out the pastry   1 pinch salt  [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 war

leftover squash soup

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We cooked 3 kinds of squash for Thanksgiving dinner. Leftovers. 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!"

Crock Pot Mango Pork

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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) http://homecooking.about.com/od/spicerecipes/r/blspice28.htm?utm_term=make 1\2 cup of water Place lid on crock pot and turn onto low heat. (11am) _______________________________________________________________ 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. Stir. Replace lid (at 4pm) ___________________________

Stuffed Zucchini Boat

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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 tomatoes celery onion  garlic green peppers ***but you could any vegetables like: mushrooms 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

Grated Carrot Salad

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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 Method 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. Serve. ** I substituted a low-calorie balsamic dressing.

Warm Quinoa and Arugula Salad

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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. Method 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

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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. Marinate 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 chic

Red Pepper Ratatouille

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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.

my mexican rice

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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. Ingredients: 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. Dressing: 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!"

lazy day lasagna

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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 onion celery zucchini carrots mushrooms spinach -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 -grated Now you are ready to assemble. pour some sauce into bottom of large casserole dish add 1/2 of the cooked pasta into casserole cover generously (about 1/2) of your prepared sauce cover with cottage cheese and veggie mixture add the rest of the pasta cover completely with last of sauce. top with shre

Zesty Slow Cooker BBQ Chicken

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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 Directions: 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. BUT It was really yummy as an open faced sandwich when John was not looking! "Bon Appetit!"