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Showing posts from 2010

Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter   3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE :  I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes,

Eggnog Pancakes

Eggnog Pancakes 1 1/2 cups eggnog 2 eggs 2 tbsp canola oil 1 tbsp vanilla extract 2 cups flour 2 tbsp baking powder 2 tbsp granulated sugar 1 tsp salt Beat eggs with whisk until fluffy.  Add eggnog and whisk together with eggs until frothy.  Add oil and vanilla and whisk together.  Sift flour, baking powder, sugar and salt.  Add dry ingredients to wet and mix with wooden spoon just until no dry is showing.  Add to griddle on medium-low heat with spoon.  Turn after bubbles are popped in about 1/3 of the pancake.  Serve with butter and syrup. The kids absolutely loved these.  This is my adaptation of a traditional pancake recipe.  The vanilla is something I've always added.  Another option that I like to do to make it healthier for them is I substitue 1/2 cup of the flour with rolled oats

Pork Medallions with Brown Rice

Brown Rice with Pineapple and Peppers 3 cups water 1 cup pineapple juice 1/2 tsp sea salt 2 cups brown rice (rinsed) 2 tbsp dried basil 1/2 cup diced red bell pepper 2 green onions chopped (optional) Rinse rice in strainer under cold water for 10 minutes.  Place water with pineapple juice in pot and bring to a boil, add rice and salt.  Lower heat to low and simmer for 40 minutes or until most of the liquid is gone.  Add peppers and green onions and stir in.  Let simmer for another 5 minutes and serve with pork medallions. BBQ Pork Tenderloin Medallions 2 tbsp canola oil 2 medium pork tenderloins 1/2 cup barbecue sauce 2 tbsp dijon mustard 2 tbsp dried oregano salt and pepper to taste Slice tenderloins into medallions.  Heat oil in large skillet over medium high heat.  Add medallions and brown on all sides.  Pour barbecue sauce and dijon mustard and oregano over medallions and stir until all medallions are coated.  Lower heat to medium low and continue to brown turn

Brown Rice - Tuna Surprise

Brown Rice Tuna Surprise 1 - 170 g tin of flaked light tuna 3 tbsp barbecue sauce 3 tbsp chunky salsa Mix above in bowl and set aside. 1 cup brown rice (rinsed) 2 cups orange juice 1/2 medium onion (diced) 1/2 cup frozen green peas 1/2 cup frozen kernel corn 1/4 cup 9 bean soup mix 1/4 cup margarine / butter 1/4 red bell pepper (diced) 1 tbsp curry powder salt and pepper to taste. In a medium saucpan melt margarine over medium heat.  Stir in brown rice and stir gently for about 5 minutes.  Add diced onion and keep stirring for another 5 minutes.  Add orange juice, frozen peas, frozen corn and bean mix.  Turn heat up to medium high and cover.  Allow liquid to come to a simmer, then lower heat to medium low.  Stir occassionally until liquid has reduced by half.  Stir in curry powder and diced red pepper.  Cover and continue simmering until all liquid has been removed.  Remove from heat and stir in tuna mixture.  Stir well, and serve.  (the surprise is that it tasted fa

Chicken Fiesta Stroganoff

Chicken Fiesta Stroganoff 4 boneless, skinless chicken thighs chopped bite size 1 onion diced 4 tbsp canola oil 1/2 cup red bell pepper diced 1/2 cup medium salsa 1 284 ml can of cream of mushroom soup 1/2 cup dry white wine 2 tbsp dry basil salt and pepper to taste 1 375 gram package medium egg noodles salt Heat oil in large frying pan over medium heat.  Saute onions until translucent.  Add chicken and brown thoroughly.  Add red pepper, stir for 2 minutes, then add white wine.  Simmer for five minutes, then stir in salsa and mushroom soup.  Then add spices.  Boil salted water, add egg noodles and cook until soft.  Drain, place back in pot and pour sauce over noodles.  Mix thorougly and serve. 

Peanut Butter Chicken

Ingredients 8 chicken thigh 1 royal gala apple  8 tsp tsp(34 mL) smooth peanut butter 1 cup(250 mL)  orange juice 1 tbsp(15 mL) red wine vinegar 1 1pinch salt 1 pinch pepper 1 tsp(5 mL)  cumin 1 tsp(5 mL) tumeric 1  tsp (5 mL) coriander 1 tbsp (15 mL) margarine or olive oil Preparation: Cut apple into 8 slices, having removed the core and seeds. Open chicken thighs, place one slice of apple in the centre of each thigh. Place one teaspoon of peanut butter into the centre of each thigh. Roll thigh around apple/peanut butter. Close with one or two toothpicks. Heat margarine/oil in large non-stick frying pan on medium heat. Place all the thighs into the hot pan toothpick side up. Brown thighs, then using tongs turn thighs to each side until brown then to the top side. Once they are browned all the way around, add the orange juice and red-wine vinegar. Simmer on medium heat until liquids are reduced by half. Add seasonings and simmer for another 10 minutes. Adjust

Hamburger Stew

Hamburger Stew 2 tbsp canola oil 1 lb lean ground beef 1 540 ml can chick peas 1/2 red pepper, diced 1 796 ml can diced tomatoes 1 254 ml can cream of mushroom soup 1 cup frozen green peas 1 cup frozen kernel corn 1 cup brown rice (cooked) 2 tbsp butter 1/4 cup barbecue sauce 2 tbsp curry powder 4 tbsp dried oregano 4 tbsp dried basil 2 + 2 tsp sea salt ground pepper to taste Rinse brown rice thoroughly in a strainer under cold water.  Measure two cups of water into saucepan add 2 tsp sea salt to water as well as 2 tbsp butter.  Bring water to a boil, then add rice.  Cook for 15 minutes, then turn burner off and set semi cooked rice aside. In a large dutch oven heat oil.  Add ground beef, stirring to ensure browned evenly.  Drain oil and fat from ground beef.  Rinse chick peas and add to the beef, stirring.  Add all of the other ingredients including semi cooked rice, stirring occassionally. Cook on medium low heat for 40 minutes, adding spices to taste. 
Curried Brown Rice with Basil Chicken in White Wine (for one) 1 cup brown rice 1/2 cup frozen peas 1 tbsp butter 1 tsp salt 1 tbsp medium curry 2 cups water Rinse 1 cup of brown rice for five minutes.  Measure two cups of water into pot, add 1 tablespoon of butter and 1 teaspoon of salt, bring to a boil.  Add rice in once water is boiling, cover and lower temperature to medium low.  Simmer.  Add 1 tablespoon of medium hot curry powder and 1/2 cup of frozen green peas to simmering rice after ten minutes.  Simmer for 15 more minutes or until all water is gone. 2 boneless/skinless chicken thighs 1 tbsp dry basil 1/2 cup white wine (Riesling) 1 tbsp canola oil 1 tsp salt In a cast iron frying pan, heat oil on medium high heat.  Add chicken thighs to frying pan and brown on both sides.  Sprinkle basil and salt over chicken and turn after several minutes to ensure chicken is cooked through.  After 7 to 8 minutes, lower heat to medium low and slowly add wine to pan, turning c

Joe's Casserole

1 lb. lean ground beef 1 small onion diced 4 cloves garlic crushed and diced 2 carrots chopped 1 cup frozen green peas 1 cup frozen kernel corn 2 baby zucchini chopped 1 red bell pepper diced 2 cups basmati rice rinsed and drained 4 cups water 1 284 ml can cream of mushroom soup 1 tbsp dried basil 1/4 tsp ground cloves 1 tsp chili powder 1 tbsp dried oregano salt and pepper Brown ground beef.  Add onions, garlic and carrots and saute for 10 minutes.  Add peas, corn, rice and water.  Stir well and heat on medium heat until simmering throughout.  Lower heat to 3 and continue to simmer for 20 minutes.  Add zucchini and bell pepper, soup and spices.   If too thick at this point add one can of water as well.  Stir and continue to simmer for another 10 minutes.  Optional:  Mix Bisquick as per directions and add to top of casserole.  Heat oven to 350 degrees and place lid on fry pan and insert into oven for 20 minutes or until biscuit is browned on top. 

Joe's Jambalaya

3 hot italian sausages 1/2 onion chopped 2 carrots chopped 2 sticks celery chopped 20 green beans chopped 1 red bell pepper chopped 2 baby zucchini chopped 1/2 cup dry white wine 1 796 ml can diced tomatoes (28 oz) 1 284 ml can cream of mushroom soup (10 oz) 12 cooked prawns shelled 1 tbsp cilantro dried 1 tbsp thyme 1 tbsp oregano 1 tsp ground cloves 1 tsp coriander 1 tsp cumin salt and pepper to taste 900 grams penne pasta Fry sausages until browned on both sides.  Remove from pan and add 1/4 cup wine and scrape browned bits from bottom of pan.  Add onions, celery, carrots and green beans.  Saute for 10 minutes, then add red pepper and zucchini and prawns and cut up sausages.  Saute this together for 10 minutes.  Add canned tomatoes and herbs and mushroom soup.   Simmer for 10 minutes.  Boil pasta for 20 minutes or as per package.  Drain and add to sauce.  Add salt and pepper to taste.

Split Pea and Ham Soup

Split Pea and Ham Soup Ingredients 1 ham bone 1 ham steak (diced) 2 litres vegetable broth 2 cups water 2 cups dried split yellow peas 2 tbsp olive oil 1 onion, chopped 1 cup carrots, chopped 1 cup celery, chopped 6 leaves fresh sage 2 sprigs fresh oregano 2 tbsp dried basil 1 tsp salt 1 tsp fresh ground pepper 1/2 tsp ground cloves Preparation In a large Dutch oven on medium high heat place olive oil.  Add onions, carrots, celery and basil and saute until onion is translucent.  To the  Dutch oven combine ham bone, diced ham, vegetable broth, water, peas and rest of the herbs and spices.  Bring to a hard boil and let boil for one minute while stirring, scraping bottom of pot to remove browned bits.  Reduce heat and simmer for two hours.  Test for salt and pepper and add as required. Serve with fresh Baking Powder biscuits. 

Cedar planked salmon

Cedar planked salmon 1 wild sockeye salmon filet fresh dill fresh sage fresh green onion fresh grated ginger Soak cedar plank for 1 to 4 hours. Place salmon filet on plank and cover with chopped dill, sage and green onion. Sprinkle the grated ginger across the top of the salmon filet. Preheat barbecue on high heat for about 20 minutes, then turn heat to medium low on outer burners and turn the heat off directly below the cedar plank. Leave the lid closed and let this cook for approximately 20 minutes. Turn heat on medium low below salmon for ten minutes with lid up. Remove the cedar plank and transfer salmon to serving plate.

Garden fresh

No recipe today, sorry. But for the first time since Shannon and I have been together, we have a vegetable garden. We've got red lettuce, romaine lettuce, grape tomatoes, beefsteak tomatoes, zucchini, butternut squash, long english cucumbers, green beans, green bell pepper, red bell pepper, carrots, red onions, green onions, garlic, dill, oregano, sage and rhubarb in the garden. It's only 4 feet by 8 feet, so it's a little over crowded. Next year we'll go without the cucumber and squash and dill. We've already eaten lettuce, green onions and green beans. We've also got strawberries underneath a large rhododendron and have had super sweet strawberries too. Fresh from the garden is just so much better than supermarket veggies from the opposite side of North America.

Stir Fried Veggies

Cut up your favorite vegetables julienned style. I used: 4 tbsps margarine 1 medium zucchini 3 large carrots 3 stalks of celery 1 onion (cut into rings) 1 cup of bean sprouts 3 bunches baby bok-choi 2 cloves garlic, diced Mix these three ingredients ahead of cooking. 1 tsp beef bouillon paste 3 tbsps Kraft Teriyaki marinade 2 tsp thana jeroo spice Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly. Serve with either rice or roasted potatoes.

Salmon Cannelloni

Filling: 5 - 1/4 artichoke hearts chopped 1/2 medium onion diced 3 garlic cloves, crushed and diced 1 1/2 cup ricotta cheeses 1 can sockeye salmon Sauce: 1 pkg alfredo sauce mix 1 cup heavy cream 1 cup 1% milk 1/4 cup margarine 1/2 cup parmesan cheese Mix all filling ingredients well. Using a teaspoon, fill the Catelli Express canneloni tubes and lay side by side inside a shallow glass baking dish. Mix the sauce ingredients into a saucepan and bring to a low boil. Whisk continuously until the boil has started. Turn to 2 and continue whisking for another 7 minutes. Remove from heat and pour over the canneloni tubes. Sprinkle grated mozzarella over the top of the tubes and cover baking dish with aluminum foil. Bake in a 400 degree Farenheit oven for 30 minutes. Remove aluminum foil and let cheese on top brown for another 5 to 7 minutes. Remove from oven and serve. They were fighting over the last one. I made 16 tubes before I ran out of filling.

Chicken Gumbo and Sweet Potato Pie

Not my recipes, I got a tested til perfect from Canadian Living Magazine for the Chicken Gumbo and a fellow blogger, Curtis shared his recipe for Sweet Potato Pie on his blog a while ago. So I made both tonight. Very very yummy. Chicken and Sausage Gumbo by Canadian Living Magazine's Elizabeth Baird Servings 6 Ingredients 4 pounds chicken thighs 1 tsp(5 mL) cayenne pepper 1/2tsp (2 mL) salt 4 large clove garlic, minced 1 cup(250 mL) all-purpose flour 1/2 cup(125 mL) vegetable oil 2 large onion, chopped 1/2cups (375 mL) thinly sliced celery 1 large sweet green pepper, chopped 3 cups(750 mL) chicken stock 12 oz (340 gr) andouille sausage 8oz oz(227 gr) fresh okra 2 cups(500 mL) long grain rice, cooked and hot ( I substituted Chili Powder for the Cayenne Pepper, Orange Pepper for the Green Pepper, Ukranian Sausage for the Andouille Sausage and Baby Bok Choi for the Okra) Preparation: With kitchen shears, trim off excess skin and fat from chicken thighs; place chicken in glass bowl. S