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Tuesday, December 25, 2012

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/celery mixture to bowl and stir well. 

Place 1/3 to 1/2 of the mixture inside the washed turkey.  Spray a large casserole dish with cooking oil and place the rest of the bread mixture in the casserole dish.  As the turkey is cooking, approximately 1/2 hour before turkey is cooked, place casserole dish in oven.  Leave the casserole dish in the oven after the turkey is removed for 1/2 hour. 

Remove the stuffing from the turkey and place in large serving bowl.  Remove the baked stuffing from the oven and mix the dry stuffing and the wet stuffing together for a perfect combination of medium dry/slightly moist stuffing. 

Top with parsley.  (sorry Giggle Dam theater, but I just LOVE that line........) why? because parsley looks nice and it's cheap.

Saturday, December 22, 2012

Caesar Salad Dressing

Caesar Salad Dressing

1/4 cup milk
1/4 cup parmesan
1/2 cup mayo
1 tbsp lemon juice
1 tsp garlic crushed
1/2 tsp dijon mustard
1/4 tsp worteschire sauce
1/4 tsp pepper
1 squirt of anchovy paste

Mix well, serve chilled.

Wednesday, December 19, 2012

Seafood & Asparagus Quiche

Sorry for the long absence. I have been busy with my novel and my poetry writing.
 Latest creation was a seafood and asparagus quiche. I love my bacon quiche, but was craving asparagus.
 1 cup young asparagus shoots, (1 inch pieces)
1 cup hand peeled wild shrimp
6 large bay scallops (diced))
8 small crimini mushrooms (sliced)
1/2 cup French Brie (cubed)
1/4 cup gouda (cubed)
3/4 cup swiss (grated)
8 large organic eggs
1 cup heavy cream
2 frozen pie crusts

NOTE: I used the frozen pie crusts only because those in the household here do not enjoy my pastry. It's got an egg in it, so it's a little bit tough instead of flaky.

 Blanch asparagus for five minutes in boiling water. Drain and place in pie crust.
Add shrimp and scallops and mushrooms. Spread Brie and Gouda cheeses evenly throughout.

Cover with swiss. Beat eggs and cream together, then pour equally on the two.

Bake in oven for 45 minutes at 350 degrees.

Tops will be golden brown.  Insert knife to make sure eggs are cooked all the way through.

If still not cooked, place aluminum foil over the tops and bake another 5 to 10 minutes. Take out and let rest for 15 minutes.

Serve with caesar salad and a piece of parsley. (Because in the words of the Giggle Dam Theater, parsley looks nice and it's cheap).

Bon appetit.

Monday, May 7, 2012

Chicken Balls

Chicken Balls

1 lb. lean ground chicken
1/3 cup shredded organic zucchini
1/2 cup steel cut oats
1/4 cup fine whole wheat bread crumbs
1/4 cup diced organic red onion
1/3 cup diced, organic, roasted red pepper
1/4 cup cream of mushroom soup
1 large egg
salt and pepper to taste

Mix all ingredients in large bowl with wooden spoon.  Create medium sized ball using spoon and hands.  Brown the chicken balls on three or four sides on medium heat in a frying pan on medium heat, turning every couple of minutes, until browned on at least three sides.  Place balls on a cookie sheet covered in aluminum foil and once all the balls are browned, place cookie sheet in a 375 Farenheit oven for ten minutes.

Serve in a basil pesto sauce with roasted garlic fettucini or with the pasta of your choice.  Would work well with an alfredo sauce as well. 

Could be over-powered by a tomato sauce as the chicken is rather light in flavor.

Sunday, April 15, 2012

Chicken Balti

8 boneless, skinless chicken thighs
1/2 onion, diced
2 celery stalks, diced
1 cup chicken stock
1 small can, tomato paste
4 tbsp Monsoon Balti spice
1 large tomato, large diced.
fresh cilantro, chopped
greek yogurt
4 tbsp margarine

Sprinkle Balti spice on chicken thighs about four hours before cooking, cover and leave in fridge.

Heat margarine in large skillet over medium high heat.  Add chicken thighs.  Brown well on both sides. Add celery and onion and stir until translucent. Add chicken stock and reduce heat to medium.  (I used the wooden spoon to break the chicken thighs down into smaller pieces at this point).  Allow to simmer about ten minutes until stock is starting to reduce.  Add tomato paste and stir in. Reduce heat to low.  If spice is too mild, add one or two more tsp of spice to personal taste and stir in well. 

Serve in large glass bowl (for best presentation of colours).  Put a dollop of the greek yogurt in several spoonfuls around the top of the chicken Balti.  Top these with the tomato and cilantro. 

Wednesday, April 11, 2012

Viognier Rice Pilaf

1/3 cup margarine (unsalted butter works too)
1 cup basmati rice
1/2 cup viognier wine
1 1/2 cup water
1/4 tsp salt
2 cloves garlic, crushed and diced

On medium-low heat melt margarine in the bottom of a medium sauce pan.  Add basmati rice and stir.  Continue slowly stirring for 15 minutes.  When rice appears to change color, appearing slightly toasted, stir in garlic and viognier wine.  Continue to slowly stir this mixture for another ten minutes until wine is almost completely absorbed.  Add the water and salt and stir, then cover and reduce heat to low.  Leave for about ten minutes, until water is completely absorbed.

Monday, April 2, 2012

Joe's Seafood Pasta

Joe’s Seafood Pasta




2 tbsp. olive oil

1 medium onion, diced

1 yellow bell pepper, diced

2 garlic cloves, crushed and chopped fine

1 tsp. roasted garlic/pepper sauce

¼ cup sundried tomatoes, chopped

½ cup artichoke hearts, chopped

1 can sockeye salmon

1 can cream of mushroom soup

½ cup ricotta cheese

¼ cup sour cream (substitute light or fat free if desired)

16 medium pre-cooked prawns

½ cup water



Heat oil on medium high heat in deep frypan. Add onion, pepper, garlic and roasted garlic sauce. Saute for 5 minutes, then add sundried tomatoes and artichoke hearts. Heat for another 5 minutes while stirring. Stir in salmon, mushroom soup, ricotta cheese, sour cream and heat for 2 to 3 minutes. Reduce heat to medium low and add water and prawns. Continue to heat on low for another 6 or 7 minutes while stirring occasionally.



Boil water with 2 tbsps sea salt. Add pasta of choice (penne, farafelle work well). Once done, drain, then add to sauce in pan and stir in well. Serve immediately. Sprinkle on plate with freshly grated parmesan and warm bread/buns.

Friday, February 17, 2012

Nanaimo Bars

1/2 cup butter (the real stuff)
1/4 cup granulated sugar
1/4 cup cocoa
1 tsp vanilla
1 egg beaten
2 cups graham wafer crumbs
1/3 cup finely chopped nuts
1 cup coconut
1/4 cup butter
3 tbsp milk
3 tbsp vanilla custard powder
2 cups sifted icing sugar
4 squares semi sweet chocolate (1 oz ea.)
1 tbsp. butter

Mix 1/2 cup butter, granulated sugar, cocoa, vanilla and egg in the top of a double boiler.  Heat over hot, not boiling water until butter melts and mixture thickens slightly. 

Mix graham cracker crumbs, nuts and coconut.  Add cocoa mixture and stir until well mixed.  Pat onto bottom of a slightly greased 9 inch glass baking pan.  Chill.

Beat together 1/4 cup water, milk, custard powder and icing sugar until smooth.  Pour over cocoa layer in pan.  Chill until firm.

Melt semi sweet chocolate squares and 1 tbsp butter in a double boiler over hot water.  Cool slightly and spread over custard layer.  Chill until firm.  Cut into squares.

Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour.  In another bowl combine beaten egg, cream and vanilla.  Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled.  Place in a pastry lined pie plate, cover with top crust.  Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.