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Tuesday, November 19, 2013

Quick Cheesecake tarts

First things first. I'm having a horrendous time with blogger lately. I cannot get the Compose screen to let me type anything. I'm doing it all in the html screen and I'm not able to format there. I'm using IE 8. So apologies. For tonight's Golden Ears Writers group, I had promised mini cheesecakes. But to do them properly, I need two hours. There's parchment paper involved and the special pans and the crust to be made, yatta yatta ya..... I know, right. 20 frozen tart shells on cookie sheet baked for 12 minutes at 375 degrees. 500 grams of Island Farms Cream cheese, 2 tablespoons of roasted pecan syrup, 1 tsp granulated white sugar, 1 egg, Beat on low speed for 2 minutes. Take tart shells out and drop teaspoons of cream cheese into tart shells. Take 1 1/2 cup frozen blueberries and 4 tbsps of granulated white sugar and microwave for 2.5 minutes at 70% power. Stir several times during this time. Put a spoonful on each cream cheese filled tart. Bake at 375 for 20 minutes. Sprinkle with cinnamon and sugar. Let cool.

Friday, February 22, 2013

Salmon Chili Chowder

1/4 cup margarine/butter


1 medium onion diced

2 stalks celery diced

2 carrots peeled and diced

1 596 ml can red kidney beans

1 596 ml can chick peas

1 796 ml can diced tomatoes

1 can cream of mushroom soup

1/3 cup raw pumpkin seeds

1 can sockeye salmon, skin and bone removed

1/4 cup real maple syrup

1 oz. Dark chocolate with bacon, chopped fine

1 tsp cayenne powder

1/2 tsp salt

Pepper to taste



Saute over medium heat onion, celery, carrot and pumpkin seeds in margarine in large Dutch oven for 10 minutes, stir occasionally. Add beans and chick peas.

Add tomato, stir. Add salmon and stir in well. Add cream of mushroom soup. After stirring this in, add seasoning and cover. Simmer on medium heat for 20 minutes. Add chopped chocolate and stir in. Simmer for 15 minutes. Serve with foccacia bread

Sunday, January 27, 2013

Brown Rice & Quinoa

1 cup unsweetened pineapple juice


1 cup water

1/2 cup brown rice

1/2 cup quinoa

1 small dark orange yam, peeled and diced

2 carrots peeled and diced

1 parsnip, peeled and diced

1 medium onion, diced

2 celery stalks, diced

2 tsp curry powder

1 tsp cayenne powder

1/2 medium zucchini sliced

1/2 large red bell pepper sliced thin



Bring juice and water to a boil. Add rice, yam, carrots, parsnip. Lower heat to medium low and simmer for 25 minutes. Add onion, celery, curry powder, cayenne(and a crushed garlic clove if you wish). Boil for another 10 minutes. Add quinoa and 1/4 cup water/juice and zucchini and bell pepper. Boil for another 20 minutes or until all liquid is cooked away. At this point, due to the natural sugars in the juice and yam, I start to stir, to ensure that it doesn't stick to the bottom.



Optional: I added green lentils to the second batch at the same time as the rice. In the first batch I added chick peas with the rice. Also, when onion and celery added, I added a pinch of salt and pepper.