Tuesday, March 31, 2015

Twice-Baked Sweet Potatoes

In my opinion, these look pretty cool but putting them back into the skins does nothing for the flavour and is kind of fussy work.  I bet they would be every bit as good served from a casserole dish.  Delicious!!



Makes 5 servings

4 medium sweet potatoes
olive oil
1/4 cup sour cream
2 tablespoons butter, softened
2 teaspoons brown sugar
2 teaspoons fresh lime juice
1/2 teaspoon paprika (smokey, not sweet)
1/2 teaspoon Sriracha (hot sauce, optional)
salt and fresh ground black pepper, to taste
1/4 cup coarsely chopped fresh cilantro
2 limes, sliced into wedges

Preheat oven to 400F.

Spray baking sheet with nonstick spray or olive oil.

Slice sweet potatoes crosswise into halves. Rub sweet potatoes with olive oil.

Roast potatoes until they can be easily pierced with a fork, about 45 minutes, turning once during cooking.

Remove from oven and set on a rack to cool. Once cool, scoop most of the flesh from each potato into a medium-size bowl.

Combine potato flesh with all of the remaining ingredients, except the green onions, until smooth. Stuff potatoes.

Bake the stuffed potatoes for 25 minutes or until golden and heated. Serve with sour cream, cilantro and lime wedges.

Friday, March 27, 2015

Corn chowder dinner

In a large saucepan:


  • fry 4 sausages either cubed or in thin rings until "just" cooked
  • add 2 cups of chicken, vegetable or beef broth 
  • ensure to scrape the pan bottom
  • add 3 more cups of liquid




I now added 1 package of SUNSET GOURMET roasted red pepper corn chowder mix.

Mix of plump corn, potatoes, red pepper and onions. Hearty corn chowder with a hint of heat.
Gluten-Free








Bring back to a boil, reduce heat and simmer for 15 minutes.
Add 1 cup of heavy cream or 1/2 and 1/2.














I served this over mashed potatoes
(baked potatoes would be good too),
and fresh bread.












"Bon appetit!"


Thursday, March 26, 2015

Gluten Free Pumpkin Cheesecake Streusel Bars

http://inmyworld-pam.blogspot.ca/2015/02/paper-piecings-that-begin-with-c.html


1 box gluten free cake mix, yellow or golden
1/2 cup of chopped pecans
1/2 cup of soft butter
2 packages of cream cheese
1 cup sugar
1 cup of plain pumpkin
1 tbsp pumpkin pie spice
2 tbsp whipping cream
2 eggs

Heat oven to 350 F.  In a medium bowl stir together cake mix and pecans.  With pastry blender or fork cut in butter until mixture is crumbly.  Reserve 1 cup for the top.  Put remaining mix in 9x13" pan, press down and bake 10 minutes.

In a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add in remaining ingredients.  Beat until well blended.  Pour over warm crust in pan and sprinkle with remaining cake mix.

Bake 35 minutes or until centre is set.  Cool 30 minutes and refrigerate 2 hours before cutting into bars.

Note:  Received from Caroline W. at a pumpkin recipe swap.  Delicious!!

Sunday, March 22, 2015

Salmon with Leeks

Preparation 10 min
Cooking 25 min

330 calories per serving

4 leeks, quartered lengthwise and halved crosswise
1 tbsp olive oil
1 pinch salt [optional]
ground pepper to taste
300 g salmon fillet
1/2 lemons [optional]


Keep the serving plates warm on the stove while you're preparing the dish.

Preheat the oven to 215°C/425°F.
Prepare the leeks: Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then toss well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min.
Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside.
When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to the edges of the baking sheet to allow room for the salmon in the centre. Arrange the salmon pieces and season generously with salt and pepper.
Return the sheet to the oven and bake until the salmon is opaque throughout, about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
Serve the salmon with leeks on the warmed plates. Add lemon wedges on the side (optional).

Delicious!!!  From www.soscuisine.com

Saturday, March 21, 2015

Homemade freezer fries

Homemade French Fries



















Ingredients:


  • potatoes, peeled and cut to your preference
  • pot of boiling water
  • baking sheet
  • ziploc bags


Instructions:

  • Peel and slice potatoes to your preference of frie style.
  • Place fries in boiling water and boil for 6 minutes.
  • While fries are boiling label bags with date and French Fries.
  • Once fries are done boiling place in strainer.
  • Next put them on baking sheet making sure they do not touch.
  • Place in freezer uncovered for an hour.
  • Then pull them out and place in baggies and store in freezer for up to 6 months.


To prepare them:

Place on baking sheet. 
Bake in 350 degree oven for 10-12 minutes or until crispy. 
**You can also use a deep fryer 
- Just heat oil to 350 and fry 3-4 minutes.


"Bon Appetit!"

Warm Lentil and Tomato Salad

In Italy, lentils are a traditional offering on New Year's tables as a symbol of prosperity and luck - their shape is thought to be reminiscent of coins.


Preparation 10 min
Cooking 25 min
250 calories per serving
1/2 cup green-brown lentils (dried), rinsed and drained
1 clove garlic, chopped or pressed
1/2 tsp salt
2 tomatoes, deseeded and diced
2 green onions/scallions, chopped
2 tbsp fresh dill, chopped
1 1/2 tbsp Classic Vinaigrette (Recipe)
1/8 tsp ground pepper

Rinse and drain the lentils, then put them in pot. Chop or press the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
While the lentils are cooking, dice the tomatoes, discarding the seeds, then put them in a salad bowl. Chop the scallions and dill, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Add the remaining salt and pepper.
Drain the lentils, then toss them with the salad. Adjust the seasoning then serve.

The leftover salad is just as good cold, the next day.

Sunday, March 15, 2015

Sausage Gravy and Biscuit Skillet

This recipe takes Biscuits and Gravy to a whole new decadent level . . . 

SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Min


1 lb sage breakfast sausage (bulk)
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups milk
2 tsp fresh ground black pepper
Optional garnish:  fresh parsley, chopped

Drop Biscuits
2 cups all-purpose flour
½ cup shredded Parmesan cheese
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
1 cup whole milk

Preheat oven to 450°F.

In a large (10”) oven safe skillet over medium high heat, cook sausage until lightly browned.  Use a slotted spoon remove sausage from skillet and place in a bowl.

Meanwhile; prepare biscuit mixture.  In a large bowl combine flour cheese, baking powder, sugar and salt.  Mix with a fork until combined.  Add milk and stir with a fork, until mixture comes together.  Set aside.

Add butter to hot skillet and whisk until melted.  Sprinkle flour over butter and whisk together.  Allow mixture to bubble for 2 minutes to cook out the flour-y taste, whisking occasionally.

Add milk and whisk to combine, be sure to pick up the little sausage bits on the bottom of the skillet (they add a lot of flavor).  Allow gravy to come to a bubble, about 3 minutes.  Mixture will start to thicken as it cooks.  Add sausage back to skillet/  Add black pepper and stir to combine. Remove from heat.

Place skillet on a cookie sheet.  Add biscuits to pan, use a ¼ cup scoop or a heaping tablespoon full.  Drop biscuits all around pan.

Bake for 10-12 minutes until biscuits are lightly browned, you may have to turn your pan half way through cook time if you oven does not cook evenly.

Remove from oven, sprinkle with fresh parsley.

Serve and enjoy!

From:  http://www.theslowroasteditalian.com/2013/11/sausage-gravy-and-biscuit-skillet-recipe.html

Saturday, March 14, 2015

Fridge clean up vegetable (broccoli) soup

Just like the reduced table at the grocery store,
Sometimes that is what your crisper looks like in the fridge!

Consider this easy way to mass produce a ton of stuff!

In a canning pot or the biggest pot you have:

Toss all forms of veggie left overs in.
In my case it was some leftover potatoes, carrots and turnip from dinner the night before,
the stalks of asparagus, broccoli and cauliflower (reserved the florets for freezing),
the last bit of celery, a 1/2 a red pepper and a 1/2 an onion.





This can also include
any meat bones or turkey carcass.










That is a stock. I chose to do a veggie stock. I boiled and added water for most of the 3 hours I was cooking other things.

Now, you can strain out the veggies (and do it again ~ which I did ~ making a weaker stock)
Cool and use or freeze.

Personally I pulled out the asparagus and celery (too stringy) and pureed the whole thing!
To this I added a head of broccoli florets (or a bag of frozen) and stirred well.

I then made a cheese sauce.

3 tbsp. butter
Melt in pot.

2 tbsp. all-purpose flour
1/4 tsp. pepper
Stir in beating constantly.

1 1/4 c. milk
Add all at once. Turn off heat.

1/2 c. shredded cheese
Add and stir into milk until melted.





**You can use 1 can of condensed cheese soup instead.











Mix all together, and place in crock pot on warm.
Serve with thick crusty bread.

Leftovers can be frozen and pulled out for use in stuffed baked potatoes, or in scalloped potatoes!

peanut butter tea biscuits


Ingredients

2 cups all-purpose flour (sifted)
4 tsps baking powder
1/2 tsp salt
2 tbsps shortening
3 tbsps peanut butter
2/3 cup whole milk

















DIRECTIONS

  • Sift together flour, baking powder and salt.
  • Combine shortening and peanut butter and cut then into flour mixture with a knife or pastry blender until thoroughly mixed.
  • Add milk to make a soft dough (DO NOT OVER MIX).
  • Turn dough on to a LIGHTLY floured board and knead slightly.
  • Roll 1/2-3/4 inch thick and cut with a floured cookie cutter.
  • Place biscuits on an UNGREASED baking sheet 1-1&1/2-inches apart if crusty biscuits are desired (if touching, then the biscuits will be "soft-sided").
  • Bake in a hot oven (425°F-450°F) for 10-15 minutes.

Served these with homemade strawberry jam......

"Bon Appetit!"

cinnamon buns

Love cinnamon buns HATE the price.
I always burn the Pillsbury bake your own and they are by far smaller than shown!

So, out comes my bread maker today.

















INGREDIENTS ~ SERVINGS 12

1 cup milk
3 tablespoons water
egg, beaten
1⁄4 cup butter
1 box instant vanilla pudding3 1⁄3 cups all-purpose white flour
3 tablespoons granulated sugar
3⁄4 teaspoon salt
2 teaspoons yeast

Filling

3⁄4 cup packed brown sugar
3 3⁄4 teaspoons cinnamon
2 tablespoons softened butter or 2 tablespoons margarine
raisins are optional

Glaze

3⁄4 cup powdered sugar
1⁄4 teaspoon vanilla
2 -3teaspoons milk















DIRECTIONS

  • Put yeast in bread machine first on bottom, then flour, sugar and salt.
  • Then melt butter in microwave. Add beaten egg, milk and water.
  • Pour onto dry ingredients in bread machine on the dough setting.
  • When dough is done, put it onto a lightly floured surface.
  • Knead in enough flour to make it easy to handle.
  • If it is too elastic, cover and leave 10 minutes.
  • Use floured rolling pin to roll out dough on floured surface.
  • Roll out into rectangular shape to approx 1/4-inch thick.
  • Use filling and spread over entire surface of dough with spoon.
  • Roll up dough.
  • Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
  • Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
  • Bake in a 350° oven for about 25 minutes, light brown on top.
  • When done, make glaze and swirl over buns.



















FREEZING Instructions:

  1. Prepare your cinnamon rolls as usual: Follow your cinnamon roll recipe all the way through to the baking step.
  2. Par-bake the cinnamon rolls: Instead of baking the cinnamon rolls for the entire time, just bake them partway (par-baking) for 10 to 15 minutes. The rolls should be raised and set, but not totally browned. A few touches of brown here and there are fine. Check your rolls after 10 minutes.
  3. Cool completely: Remove from the oven and let the rolls cool completely in the pan.
  4. Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal. Freeze for 8 hours or up to 6 weeks.
  5. Thaw in the refrigerator: The night before you want to serve the rolls, take them out of the freezer and place them, still wrapped, in the refrigerator. They will thaw overnight.
  6. Bake the rolls: The next morning, get up and preheat your oven to 350°F. Unwrap the cinnamon rolls and bake them until they are completely done and a light golden brown all over, 10 to 15 minutes.
  7. Frost and serve the rolls: If you are frosting your rolls, prepare the frosting according to your recipe instructions. Frost and proudly serve your fresh, hot, homemade cinnamon rolls to your loved ones, who will likely be circling the kitchen in anticipation at this point!
Recipe Notes:

The easiest pan to use here is one of those disposable aluminum foil pans. 
That way you won't tie up your 9" pan while it's holding the cinnamon buns in the freezer.

"Bon Appetit!"

Friday, March 13, 2015

Curry Chicken

So easy! Make ahead and sit in the fridge until needed!

5 cups of stock (homemade, canned or powder)
1 tsp pepper NO SALT

















Bring liquid to boil. Add curry to taste.

****Depending on your curry and where you have purchased it from your stock can become very salty! Add a raw potato to absorb the salt if necessary!

When you are happy with it, add these items.

2 cups of cooked shredded chicken (diced will work if necessary)
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrot (optional)

Bring to a boil. Refrigerate until planning to eat.
A day in the fridge will enhance the flavour!

Bring curry to a boil again. When vegetables are to desired texture, add:

1/2 cup water mixed with 2 tbsp of cornstarch.

Add small amounts at a time!

STOP when sauce is desired thickness!




It will have a green or dark mustard colour.
Serve over rice or egg noodles.





"Bon Appetit!"

Cheeseburger fries













3 tbsp. butter
2 tbsp. all-purpose flour
1/4 tsp. pepper
1 1/4 c. milk
1/2 c. shredded cheese 
**You can use 1 can of condensed cheese soup instead
(I also added 3 tbsp of onion blossom horseradish dip from Sunset Gourmet)
http://sunsetgourmet.ca/products/condiments-sauces-spreads/onion-blossom-horseradish-dip/


1/2 lb fried ground hamburger
1/2 med. green or red pepper, chopped 
1/2 onion sliced thinly 

1 pkg. frozen French fried crinkle cut potatoes
1/2 cup shredded cheese

For sauce, in a large saucepan melt the butter. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add half of the shredded cheese, stirring until cheese melts. 

In a baking dish sprinkle ground beef, toss peppers and onions as desired on top.
Pour sauce over meat.
Cover and chill.

Throw frozen fries over the meat/cheese mixture and bake in a 350 degree oven for 50 to 55 minutes or until potatoes are tender and mixture is heated through. 

Sprinkle with last of shredded cheese. 
Makes 6 servings.


"Bon Appetit!"

cauliflower shepherds pie
















makes 4 servings (I doubled the filling of this recipe)

1 head cauliflower, cut into florets
1 tablespoon olive oil
2 cloves garlic, mashed
1/4 cup Parmesan cheese
1 tablespoon reduced-fat cream cheese
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 pound ground turkey
1 1/2 cups hot water
1/2 cup elbow macaroni
1 can corn kernels or 1/2 cup of frozen
1 (1.25 ounce) envelope dry onion soup mix
paprika

















Directions

  1. Preheat oven to 425 degrees.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 10 to 12 minutes.
  3. Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes.
  4. Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth.
  5. Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water, macaroni, corn, and soup mix into turkey; simmer until pasta is tender yet firm to the bite, 5 to 10 minutes.
  6. Pour pasta mixture into a 9x13-inch baking dish. Spread cauliflower mixture over pasta mixture. Sprinkle paprika over the top.
  7. Bake in the preheated oven until lightly browned, about 20 minutes.
  8. I added cooked baby carrots to the top. I found there was a lack of color.


"Bon Appetit!"




Monday, March 9, 2015

Braised Bok Choy



Preparation 5 min
Cooking 10 min
 
100 calories per serving

2 baby bok choy, cut in half lengthwise
2 green onions/scallions, thinly sliced
2 tbsp butter, unsalted
1/3 cup chicken broth

Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
Serves 2.



Sunday, March 8, 2015

Seafood Coquille St. Jacques (co-key-saint-jock)

Seafood Coquille St. Jacques


Part of growing up with a fussy eater like my mother, meant we never tried new things.
Once I got older I decided to be more adventurous!
Even just last year, although I am a registered, voting member of the "don't like fish" club,

I tried John's meals (bravely) and learned I actually LIKE ocean fish!
***guess I am going to get kicked out of the club***
I tried mahi mahi, tilapia and the last time we went I actually ordered a plate of red snapper!!!!!!!!!

I have tried and liked crab, shrimp, lobster, shark and alligator.

I have tried mussels, octopus, squid, eel, clams, cod, perch and haddok with no real fondness.
I will eat battered fish on occasion but it is not my go to meal.

This however is a dish I learned to make years and years ago.
Personally, I have not found anyone who did not enjoy it,
and I KNOW Aunt Sandra is going to be thrilled when she gets a serving of it!



SO! 
it is super super easy to make.







You can change the ingredients to fit YOUR taste,
and yes it does freeze well.

Step 1:

1⁄4 cup melted butter
1⁄4 cup flour
1 teaspoon prepared mustard
1 teaspoon salt
1⁄2 teaspoon pepper
2 cups whole milk
1⁄2 cup grated parmesan cheese

*** my recipe also calls for small amounts of finely diced onions and peppers

  1. Add flour, mustard, salt and pepper.
    Stir to bring together, slowly add milk.
    Cook on medium until thickened.
    Add cheese.
    Turn off heat and c
    ontinue cooking till smooth
    and flour has absorbed all the milk.
    It will be like velvet.
    Remove from heat and set aside.
1 minced shallot or onion
1⁄2 cup brandy or 1⁄2 cup sherry wine or 1⁄2 cup white wine or apple juice
4 tablespoons butter
2 tablespoons chopped parsley (fine)
2 lbs of your favourite seafood!
(mine is always crab, lobster, shrimp and a few scallops
and depending on price it can be fresh, frozen or canned)

  1. In another pan,
    saute shallots/onions in butter and  wine.
    Add seafood and parsley
    and barely cook 2 minutes.
  2. Remove from heat
    add to sauce and stir well.
  3. It can also be done family style!

1 cup grated cheese (swiss, gruyere, marble - whatever)
1⁄2 cup breadcrumbs

  1. Fill shell shaped dishes (or oven safe individual dishes) with mixture,
    top with cheese
    sprinkle with breadcrumb
    and sprinkle with paprika for color.
  2. Bake in 400 degree oven just until cheese melts and crumbs brown.
  3. Serve at once.




We choose 
to serve ours 
with a side of rice 
and on biscuits.







It is best known 
with piped 
mashed potatoes on top.






Prefer a puff pastry top?







This is still really tasty 
reheated the next day, 
but yummier on a croissant!




"Bon Appetit!"

Thursday, March 5, 2015

Lentil and Tomato Salad with Mint



Preparation 15 min

2 tomatoes, Roma type, deseeded and diced
1 stalk celery, chopped
1/2 shallots, finely chopped
1 tbsp fresh mint, finely chopped
1 1/2 tbsp Classic Vinaigrette (Recipe)
1 cup lentils (canned), rinsed and drained
1 pinch salt [optional]
ground pepper to taste
Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Season with salt and pepper.
Rinse and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve.

Serves 2.

Softbatch Cream Cheese Cookies

Softbatch Cream Cheese Chocolate-Chocolate Bar Cookies
These are some of the best chocolate cookies I’ve ever made. When you’re really craving chocolate and nothing else will do, make these. The cookies are deep, dark, indulgent, and cream cheese helps them stay extra soft and moist. Use old-fashioned brick-style cream cheese. You can use lite brick-style, but not fat-free. Corrnstarch gives them softbatch-style softness and they stay that way for days, but don’t overbake them. The cookies are decadent, dense, and wonderfully thick.
INGREDIENTS:
1/2 cup (1 stick) butter, softened
2 ounces (1/4 cup) brick-style cream cheese
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon brewed coffee (leftover from the morning brew okay)
2 teaspoons vanilla extract
1/2 cup hot chocolate
1 teaspoon instant espresso powder (optional)
1 3/4 cups all-purpose flour
3 tbsp cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 - 1 1/2 cups your favourite crushed candy bar or chocolate chips

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugars, egg, optional coffee (doesn't make cookies taste like coffee, serves to enhance the chocolate flavor), vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 4 to 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the hot chocolate powder, cocoa, optional espresso powder, and beat on medium-high speed until combined, 1 to 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
  4. Add chocolate bar (or chocolate chips) and beat on low speed until just combined, about 30 seconds.
  5. Using your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, spray cookie sheets with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked or glossy in the center; don't overbake which is easy to do with chocolate cookies. Cookies firm up as they cool so pull them before you think you need to. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.



NOTE:
‘Whipped’ or ‘spreadable’ cream cheese isn’t thick enough, has too much water content, and the cookies will spread. 




"Bon Appetit!"

Moroccan-Style Chickpea and Tomato Salad



Soaking 30 min
Preparation 10 min
Standing 10 min

1/4 red onions, finely chopped
1 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice, freshly squeezed
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1 pinch salt [optional]
ground pepper to taste
1 1/2 cup chickpeas/garbanzo beans (canned)
2 tomatoes, Roma type, deseeded and diced
4 tsp fresh mint, finely chopped

Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest.
Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified.
Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the mint then add it to the salad. Add the previously chopped onion. Toss well to combine. Adjust the seasoning.
Let the salad stand about 10 min to allow the flavours to develop.
Makes 2 servings.

Monday, March 2, 2015

Egg Salad Sandwich



Preparation 5 min
Cooking 10 min

290 calories per serving

4 slices bread, whole wheat
2 eggs size large, boiled, sliced
1 green onions/scallions, finely chopped
1 stalk celery, finely chopped
2 tsp mayonnaise
1/3 cup baby spinach, or lettuce leaf [optional]
1 pinch salt [optional]
ground pepper to taste

I prefer my eggs mashed with a potato masher and all the ingredients (except the bread and lettuce of course) to spread on the sandwich.

Baked Tofu with Ginger

 54 Reviews 93% would make this recipe again

Tofu marinated in a soy-ginger sauce, then baked.



Marinade 20 min
Preparation 10 min
Cooking 15 min
250 calories per serving

300 g firm tofu, cut into 1,5 cm thick slices
1 1/2 tbsp soy sauce, low-sodium
2 tsp canola oil
2 tsp rice vinegar
1/2 tsp sesame seed oil
2 green onions/scallions, chopped
2 tsp Italian parsley, fresh, chopped
2 tsp gingerroot, grated
1 tbsp mango chutney [optional]

Cut the tofu into 1,5 cm thick slices. Arrange the slices in a single layer in a baking dish.
Combine the soy sauce, canola oil, rice vinegar, and sesame oil in a bowl. Chop the scallions and parsley, then add them to the mixture. Grate the ginger and add it to the bowl. Mix well, then pour the marinade over the tofu. Marinate about 20 min.
Preheat the oven to 205°C/400°F.
Bake the tofu in the marinade 12-15 min. If tofu is too dry, add a small amount of water.
Serve with chutney, if desired.

Recommended side dishes
Mixed Greens Salad
Mixed Salad
Fennel Salad