Tuesday, 28 October 2008

Chicken Pot Pie

3 tablespoons unsalted butter
1 medium onion – minced
1 medium potato – peeled and
2 stalks celery – diced
3 carrots – peeled and diced
2 cloves garlic – minced
8 oz mushrooms, sliced
1/4 teaspoon ground nutmeg
1/4 cup red wine
2-3 cups roasted herb chicken
1/2 cup all purpose flour
2 1/2 cups homemade chicken
1 cup heavy cream
1 cup frozen peas
1 pie crust

  • Preheat oven to 425 degrees.
  • Melt butter in a french oven over medium-high heat. Add: onion, potato, celery, carrots, garlic and mushrooms. Season with nutmeg and salt/pepper. Cook for approximately 10 minutes OR until vegetables are softened. Stirring as necessary.
  • Add wine and deglaze pan. Add chicken. Sprinkle flour on top. Stir to coat. Add chicken stock and bring to a boil.
  • Add cream and peas and stir to combine. Check for seasoning. Adjust as necessary. Transfer mixture to one large oven proof dish or several smaller oven proof ramekins.
  • Place pie crust across top of dish /dishes. Crimp edges.
  • Bake for 20-25 minutes OR until crust is flaky and golden.

Sunday, 26 October 2008

Corn & Peach Coleslaw

2 ears corn
2 peaches (or apricots or
Smallest head of red or
   green cabbage you can find
1/2 large cucumber, or 2-3
   small cucumbers
1 jalapeno (optional)
2 tablespoons fresh or dried
Juice of 1/2 lime
2 tablespoons neutral oil
1/2 tablespoon rice vinegar
1 teaspoon toasted sesame oil
Salt and freshly ground pepper,
   to taste

  • Char the corn on your grill or in a grill pan. Alternatively, wrap loosely in a damp paper towel and microwave, on a plate, for 2-3 minutes. Cut the kernels off the cob.
  • Take the cabbage and put it through a food processor on the shred setting.  Empty processor.
  • Take the pealed & seeded peaches, the peeled cucumbers and the seeded jalapeno and put it through your food processor on the thin slice setting.
  • Toss together the corn, peaches, cabbage, cucumbers, jalapeno, and parsley.
  • In a small bowl, whisk together the lime juice, oil, rice vinegar and sesame oil. Season with salt and pepper to taste.
  • Dress the salad.

Vegetable Soft Tacos

1½ tsp olive oil, divided
Green Onion, chopped
1 cup sliced mushrooms
½ cup chopped zucchini
½ cup chopped yellow squash
½ jalapeno pepper, seeds &
   membranes removed, minced
2 garlic cloves, minced
½ tsp oregano
1 tomato, chopped
¼ - ½ tsp salt
¼ tsp ground pepper
Juice of ½ lime
4 corn tortillas
¼ cup hard crumbly or grated

  • Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. 
  • Add the onions and cook for 2 minutes.
  • Add the remaining ½ teaspoon olive oil, mushrooms, zucchini, yellow squash, jalapeno, and oregano. Cook until the vegetables are tender, 4 to 5 minutes.
  • Add the tomato and cook for 1 minute. 
  • Remove the skillet from the heat and stir in the lime juice.
  • While the vegetables are cooking, heat the corn tortillas, in a single layer on a paper towel in the microwave, about 30 seconds.
  • Divide the vegetables evenly between the corn tortillas, and top with cheese.

  • Note: I'll often make the vegetable part early in the day and then refrigerate.  When it's time to eat, I'll place my tortillas on a plate, add a spoonful or so of the vegetables and then a sprinkling of cheese. After that I'll microwave for 1 - 2 minutes.  You end up having to eat everything with a knife and fork, but I'd rather do that anyways.¯\_(ツ)_/¯ 

Saturday, 25 October 2008

Breakfast Cups

1 pound ground sausage (pork,
   chicken, or turkey)
Salt, to taste
Pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon parsley
6 eggs
Suggested Fillings:
Shredded cheddar cheese
Spinach, chopped
Tomato, diced

  • Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.

  • Grease a muffin tin and form shells in each muffin space with the sausage mix. Cover the sides and leave room in the middle for the eggs.
In a separate bowl, mix the eggs, salt, and pepper.
  • Pour egg mixture into the middle of each cup.

  • Top with chopped spinach, diced tomatoes, shredded cheese, or toppings of your choice.

  • Bake at 350°F/180°C for 30 minutes.

Carrot-Ginger Black Sesame Loaf

1/2 cup vegetable oil, plus more
   for the pan
2 cups flour, plus more for
   the pan
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup almond or coconut milk
1 2-inch (5-cm) piece of ginger,
   peeled and finely grated
1 teaspoon vanilla extract
3/4 teaspoon salt
2 large carrots, coarsely grated
2 tablespoons black sesame
   seeds, plus more as needed

  • Preheat the oven to 350°F (175°C). 
  • Brush the inside surfaces of an 8½ by 4½–inch (21.5 by 11–cm) loaf pan with a little oil. 
  • Dust with flour, tapping out any excess. 
  • In a bowl, combine the flour, baking powder, and cinnamon. 
  • Then add the granulated sugar, brown sugar, applesauce, almond/coconut milk, ginger, vanilla, and salt. 
  • Using a rubber spatula fold in the carrots, and finally the oil. 
  • Scrape the batter into the prepared pan and sprinkle the top with the sesame seeds. You want it to be completely covered in seeds. 
  • Bake until the middle of the loaf has puffed and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Let cool completely in the pan before slicing. 

Friday, 24 October 2008

Beef Bourguignon

1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion diced
1/2 Teaspoon Thyme
2 Tablespoons Parsley chopped
1 Bay leaf crushed
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 inch cubes
3 Slices Bacon (thick-cut if possible) diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic minced
1 Teaspoon Salt

  • Combine first seven ingredients, mix well, add beef. 
  • Marinate at least 3 hours (overnight if refrigerated).
  • Drain meat, reserving marinade. 
  • In skillet, saute bacon and remove. 
  • Brown meat in bacon fat. 
  • Combine beef, bacon, vegetables and seasonings in slow cooker. 
  • Pour over enough marinade to cover -- add more wine if necessary. 
  • Cook on high 6-8 hours
  • Shortly before serving, make a slurry of 1 tablespoon of flour and juice from the marinade and add to crock pot.  Stir until mixed in well and cook a bit longer until mixture slightly thicker.
  • Serve over mashed potatoes. 

Thursday, 23 October 2008

Roasted Vegetables

2 large sweet potatoes
2 large potatoes
2 cups of squash, peeled
   and seeds removed and cut
   into bite size pieces
6 medium carrots
3 medium parsnips
1 medium yellow onion
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon crushed dried
1 teaspoon dried thyme
1 pinch salt and pepper

For the cider vinaigrette
 Bunch of green onion tops,
1 tablespoon grainy mustard
1 tablespoon honey
1/3 cup apple cider vinegar
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper

  • Cube the potatoes, sweet potatoes, squash, carrots, and parsnips into bite-size pieces and place in a large roasting plan.
  • Cut the onion into small pieces and add to the pan. 
  • Add the garlic, rosemary, thyme, olive oil, salt, and pepper and mix until all of the vegetables are covered. 
  • Heat the oven to 375 °F. 
  • Bake for 45 minutes, pulling them out halfway to stir. 
  • Prepare the Vinaigrette: Add the green onion, mustard, honey, apple cider vinegar, olive oil, salt, and pepper to a small jar and shake until emulsified. 
  • Once the vegetables are soft, remove from the oven.
  • Pour the dressing over the vegetables and stir so they're evenly coated.

Monday, 20 October 2008

Apple Cider Fritters

For the dough:
1 cup apple cider
1 cup water
1 1/2 tablespoons active dry
1/2 cup granulated sugar
1/2 cup melted butter, cooled
6 cups all-purpose flour
1 tablespoon sea salt

For the apple filling:
1 cup apple cider
2 tablespoons lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 teaspoon vanilla
3 tablespoons butter
6 apples, peeled, cored and cut
   into 1/4-inch dice
2 quarts vegetable oil for frying

For the glaze:
2 1/2 cups powdered sugar
1/3 cup heavy cream
1/3 cup apple cider
1 tablespoon lemon juice
1/8 teaspoon sea salt
Flakey sea salt or vanilla salt, to finish

  • Prepare the dough: In the bowl of a stand mixer with the paddle attachment, add the cider, water, yeast, sugar and melted butter and combine. Add 2 cups of flour. Once incorporated, add the salt and the rest of the flour. Mix the dough together for 5 minutes on medium speed. 
  • Cover the bowl with a clean kitchen towel and allow to rise until doubled, about 2 hours. 
  • Prepare the apples: In a large skillet, combine the apple cider, lemon juice, cinnamon, nutmeg, vanilla bean and butter. Bring the mixture to a simmer over medium low heat and reduce the liquid by half until slightly thickened and syrupy.
  • Add half of the apples and cook until just softened, about 5 minutes. Transfer this mixture to a large bowl to cool, then add the remaining diced apples. Set aside until cooled to room temperature.  
  • Note: Can be made the day before and kept in the refrigerator.  
  • Assemble the donuts: Add the oil to a large Dutch oven and set it on the stove over high heat.
  • While the oil climbs to 350°F, roll out the dough on a lightly floured surface until it’s roughly 8 x 11 inches.
  • Add 1/3 of the cooled apples to the right side of the dough, then fold the left side over the apples. Give the dough a turn so the opening is now at the bottom.
  • Roll out the dough again and repeat the process until all the apples have been used. This is a messy process.  If at any point the dough seems reluctant to roll out, simply give it a 5 minute rest then return to a much more relaxed and manageable dough.
  • Once all the apples have been folded into the dough, roll it out one final time into a rectangle that is about 1/2-inch thick. Cut the fritters into rough 1 1/2 inch squares.
  • Let them rest for a few moments before frying them in small batches.
  • Take care to keep the oil at a consistent 350°F. Fry the fritter until deeply golden and cooked through, about 5 minutes, flipping them once, halfway through.
  • Remove the fritters — and any apples that have fallen out — with a slotted spoon. Let them cool briefly on a wire rack.
  • Continue frying in this way until all the fritters have been fried.
  • Prepare the glaze: In a medium bowl, whisk together the powdered sugar, heavy cream, apple cider, lemon juice, and salt.
  • Drizzle the glaze over the fritters while they are still warm. Turn and drizzle some more. Finish each side with flake salt if desired.

Sunday, 19 October 2008

Chicken Fajita Pasta

2 tablespoons olive oil
1 pound boneless, skinless
   chicken breasts
3 tablespoons taco or fajita
1 onion chopped
2-3 bell peppers chopped
1 hot pepper cleaned and
   finely chopped
3-4 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 (10-oz) can Diced Tomatoes
3 cups uncooked penne pasta
1/2 teaspoon salt

  • Cut the chicken into bite-sized pieces. 
  • Season with half of taco seasoning. 
  • In a deep skillet, heat 1 tablespoon olive oil over high heat. 
  • When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. 
  • Flip the chicken to the other side and cook until browned. 
  • Remove the chicken to a plate and set aside.
  • Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. 
  • When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. 
  • Cook, stirring occasionally, until the veggies are slightly blackened. 
  • Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. 
  • Remove the veggies to the plate with the chicken.
  • In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. 
  • Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. 
  • Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. 

Friday, 17 October 2008

Beet and Bean Burgers

3 large red beets (about 1 pound)
1/2 cup rice (not cooked)
1 medium purple onion, diced small
3 to 4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small
1 tablespoon extra-virgin olive oil
2 to 3 teaspoons smoked paprika,
   to taste
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon dried thyme
1 large egg
Salt and pepper
Thin slices of cheese
6 hamburger buns

  • Cook the beets by heating the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
  • Cook the rice while the beets roast.
  • Begin sautéing the onions. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. 
  • Add the garlic and cook until it is fragrant, about 30 seconds. 
  • Pour in the cider vinegar. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
  • Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.
  • Drain and rinse the cans of beans and transfer one can to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. 
  • Add the second can of beans to the above mixture.
  • Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. 
  • Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. 
  • Sprinkle in the olive oil, brown mustard, smoked paprika, cumin, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavourings to taste. 
  • Finally, add the oatmeal flour and egg and mix until you no longer see any dry oatmeal or egg.
  • Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.
  • When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 - 12 large patties depending on the size of your large beets.
  • Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.
  • Transfer the patties to the pan. Cook as many as will fit without crowding. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.
  • Serve the veggie burgers on soft burger buns with the usual accompaniments you prefer on any burger.
  • Cooked burger patties can be frozen.  Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Can be reheated in the oven, a toaster oven, or the microwave.

Black Forest Brownies

7oz Mayonnaise
7oz good quality dark chocolate
10.5oz soft light brown sugar
   (make sure it's free of lumps)
4.4oz plain (all purpose) flour
3.5oz candied cherries, halved
2oz cocoa powder
2 large eggs
2-3 tbsp cherry brandy (optional)
For the glaze
3.5oz dark chocolate, chopped small
3.4fl oz double cream
2 tbsp runny honey
extra shaved chocolate to decorate,

  • Preheat the oven to 180C | 350F.
  • Line a brownie pan with baking paper, letting it hang over the edges. 
  • Place the chocolate in a microsafe bowl and zap it for about 1 minute.
  • Put the eggs and sugar in large bowl and hand whisk vigorously until frothy.
  • Whisk the mayonnaise and cherry brandy into the eggs and then add to the melted chocolate. 
  • Mix together until smooth.
  • Add the flour and the cocoa into the chocolate and mix together until the batter is smooth. 
  • Fold in the chopped cherries.
  • Pour the batter into the prepared tin and bake for 28-30 minutes. 
  • Leave to cool in the tin then lift out using the baking paper.
  • Put the chocolate for the glaze into a microsafe bowl together with the cream and honey . 
  • Zap for 1 - 3 minutes, checking after each minute.
  • Pour the chocolate glaze over the cooled brownies and top with chocolate shavings.  
  • Set aside until the glaze is set and then carefully slice into small cubes. 

Thursday, 16 October 2008


1 pound Chicken breasts,
   boneless - cut in 1" cubes
1 pound Smoked sausage,
28 ounces Crushed tomatoes
1 medium Onion, chopped
1 Green pepper, chopped
1 cup Chicken broth (cup of
   warm water plus chicken
   bullion cube)
1/2 cup White wine
2 teaspoons Oregano
2 teaspoons Parsley
4 or 5 dashes of hot sauce
1 teaspoon Cayenne pepper
Chili flakes to taste
2 cups Rice, cooked
1 pound Shrimp, cooked

  • Cut chicken and slice sausage. 
  • Chop onion and green pepper.
  •  Put all in slow cooker. 
  • Add remaining ingredients, except shrimp and rice. Cook in slow cooker on high for 4-5 hours. 
  • Reduce heat to low
  • Add cooked shrimp and cooked rice; allow to heat for about 30 minutes

Tuesday, 14 October 2008

Cookies 'n' Cream Cookies

8 tablespoons butter, pliable but cool (about
   60°F; 16°C)
1/2 cup coconut oil, solid but creamy (about
   70°F; 21°C)
1 1/2 cups sugar
1 1/4 teaspoons salt
1 teaspoon baking powder
1 Tablespoon vanilla extract
1 large egg, straight from the fridge
2 1/3 cups Flour
20 Oreos chopped and then frozen

  • Adjust oven rack to middle position and preheat to 350°F (180°C). 
  • Combine butter, coconut oil, sugar, salt, baking powder, and vanilla with mixer on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape bowl with a flexible spatula halfway through. 
  • Add egg and continue beating until smooth. 
  • Reduce speed to low, add flour, and mix to form a stiff dough.
  • Add frozen cookie pieces and hand stir until well combined.
  • With your hands, roll each piece into about a golf ball size, smooth and round. 
  • Arrange portions on a parchment-lined (or sprayed with Pam) sheet pan, leaving 2 inches between cookies to account for spread. 
  • With the palm of your hand, flatten each into a 1/2-inch disk.
  • Bake until puffed and firm around the edges, and pale overall but with a hint of browning around the very edges, about 15 minutes. 

Chocolate Chip Cookie Brittle

14 tablespoons butter, cubed
1 cup Brown Sugar
2 teaspoons vanilla
1 teaspoon kosher salt
2 cups all purpose flour
½ cup chopped pecans
1 cup semi sweet chocolate chips

  • Preheat your oven to 350°F/175°C.
  • Set aside a large (12x17) rimmed baking sheet.
  • In a medium saucepan on medium heat melt the butter, stirring constantly. 
  • Once butter is melted, add the sugar and cook for one more minute and then remove it immediately from the heat, being careful not to bring the mixture to a boil. 
  • Whisk mixture until it is combined.
  • Let the mixture cool for 5 minutes and then whisk mixture again for 1 minute.
  • Whisk in the vanilla and the salt.
  • Stir in the flour until the dough forms and then stir in the pecans and chocolate chips.
  • Press the dough onto an ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.
  • Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it's lightly golden and firm to the touch in the center.
  • Let the brittle cool in the pan for 3 minutes and then invert the pan onto your clean counter top.
  • Allow it to cool completely.
  • Break the brittle into pieces.

Carrot Cake Cookies

1 cup quick-cooking oats
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 and 1/2 cups peeled, grated carrots
1 cup roughly chopped raw pecans
   or walnuts
1/4 cup raisins
1/4 cup coconut flakes
1/2 cup honey or maple syrup
1/2 cup melted coconut oil

  • Preheat the oven to 375 degrees with rack positioned in the center. 
  • Line a large rimmed baking sheet with parchment paper or spray with Pam.
  • In a large bowl, combine all the above ingredients using a spoon or your clean hands.
  • Drop ice cream scoops of the dough onto the prepared baking sheet, leaving several inches of space around each one. 
  • Using the palm of your hand to gently flatten each cookie to about 3/4 inch thick.
  • Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. 

Friday, 10 October 2008

Cranberry Pecan Cheese Ball

1 cup dried cranberries
juice from one fresh squeezed
16 oz cream cheese, softened
   to room temp
1/4 icing sugar
3/4 cup pecans, coarsely
1 Tbsp butter
2 Tbsp brown sugar

  • Add the cream cheese, orange juice, dried cranberries and icing sugar to a food processor.  Blend until all is creamed together.
  • Place onto a sheet of wax paper or saran wrap and shape in a ball (or 2 balls) the best you can. 
  • Wrap entirely and let it sit overnight to stiffen up a bit. You can shape it better the next day when it is a little harder.
  • Melt butter in a pan on medium heat add the chopped pecans and brown sugar and mix well stirring frequently. About 3-5 minutes. Do not let the pecans burn!
  • Lay out a sheet of wax paper and place pecans on the sheet spreading them out. Let them cool.
  • You can keep the candied pecans in a jar with a tightly fitted top.
  • When you are ready to eat the cheese ball(s) take it out of the fridge and shape better. Grab a handful of pecans and place them all over the cheese ball till covered. Place cheese ball on a plate and serve!
  • CheeseBalls without pecan covering can be kept in the freezer for several weeks.  

Thursday, 9 October 2008

Hungarian Pecan Apple Pie

1 1/2 cups Flour
1 tsp Baking Powder
3 1/2 ounces Butter
6 ounces Sugar
1 Egg
1/2 tsp Vanilla flavouring
3 - 4 Apples
1/2 cup chopped Pecans
   (carmalized if you like)
Cardamon to taste
Cinnamon to taste

  • Preheat oven to 190 C 
  • Whip the egg together with 1/2 the sugar (3 ounces), 1 tablespoon cold water & butter.
  • Add the flour with the baking powder and then knead elastic dough.
  • Spread into pie pan. 
  • Place the dough in preheated oven and bake until lightly browned. 
  • Meanwhile, prepare the filling:  Grate apple, add to chopped nuts, remaining 3 oz sugar, vanilla and spices.  Mix well.
  • Remove dough from the oven and spread the filling on it.
  • Put back in the oven and bake until done, about 20 - 25 minutes. 

Whipped Shortbread

2 cups salted butter, room temperature
1 cup icing sugar
½ tsp salt
3 cups flour

  • Preheat oven to 325°
  • Line baking sheet with parchment paper, set aside.
  • Beat butter for about 3 minutes on high speed, scraping down the sides of the bowl periodically. When thoroughly whipped, turn mixer to low and add in add in icing sugar, salt and flour slowly. Once incorporated turn mixer to medium and beat for 20 seconds.  Mixture may look quite dry.
  • Using the palm of your hand form into golf ball size balls and place them onto the prepared baking sheet.  Do not press down!
  • Bake cookies for 10 minutes until edges are slightly golden.
  • Alternative:  Bake the cookies for 10 minutes, remove from oven, press down the dough with a spoon, just a tad to make an indentation, and then add jam or nuts or chocolate chips or what-have-you.  Place back in the oven for an additional 5 or so minutes until edges are golden.

Wednesday, 8 October 2008

Chicken Meat Loaf

1.5 lbs minced chicken
2-3 tablespoons semolina
1 egg
2 different coloured peppers -
1 onion chopped
Chopped herbs:  dill, parsley,
   lemon balm, what-have-you?
Salt and pepper to taste
Various cheeses in slices or

  • Preheat oven to 180 C
  • Mix all the above and spread into a bread pan
  • Cover with baking paper or tin foil
  • Cook for about an hour
  • Pull out, cover with your various cheeses and baked for about 15 minutes more, until the cheese is melted.

Cherry Pie Bars

For the Crust & Topping:
3/4 cup butter, softened to room temperature
3/4 cup powdered sugar
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon zest
1/4 cup old-fashioned oats

For the Filling:
2 large eggs
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup Greek yogurt or sour
2 tablespoons fresh lemon
1/4 teaspoon salt
1 1/2 cups frozen cherries,
   thawed, drained, and cut in

  • Place a rack in the upper third of the oven and preheat oven to 350 degrees F. 
  • Grease a 9×9-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper.  Set aside.
  • To make the crust, in a medium bowl combine butter, powdered sugar, flour, salt, and lemon zest.  Use your fingers or a wooden spoon to work the mixture into a shaggy dough.  Big bits of butter will remain and the flour won’t be entirely incorporated  That’s perfect.  
  • Separate 1/2 cup of the shaggy dough and place it in a small bowl and add the oats. Work the oats into the mixture to create a crumble.  Set aside.
  • With the remaining dough, continue to stir with the spoon until it forms a homogenous ball of soft dough.  Place the dough in large chunks in the prepared pan.  Add a bit of flour to your fingers and press the dough across the bottom of the pan in an even layer.
  • Bake the dough for 12 to 15 minutes until browned around the edges.  While the crust bakes, assemble the filling.
  • To make the filling, in a medium bowl (used the same bowl you made the crust in) whisk together eggs, sugar, flour, lemon juice, yogurt, and salt.  Whisk until smooth and well incorporated.
  • Place drained cherry halves across the the surface of the baked crust and slowly pour the lemon filling over the cherries.   Sprinkle the oat topping over the filling.
  • Bake for 25 to 30 minutes or until set through.  Give the pan a light shake and if the mixture is still very wavy in the center allow it to make for a few minutes long. A little jiggle is ok.
  • Cool to room temperature and chill for an hour before slicing.  

Saturday, 4 October 2008

Chinese Chicken Coleslaw

4 tablespoons soy sauce, divided
2 teaspoons toasted sesame oil,
1 pound skinless, boneless
   chicken breasts or thighs
1 small head of red cabbage,
1 large carrot, shredded
bunch of thinly chopped chives
1 (11-ounce) can Mandarin
   oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce
   or chili sauce

  • Preheat oven to 350 degrees F. 
  • Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. 
  • Remove from oven, cool completely, and cut into 1/4-inch slices. 
  • In a large bowl, combine cabbage, carrots, chives, Mandarin orange and sliced chicken. 
  • In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. 
  • Pour dressing over salad and toss to combine. 

Thursday, 2 October 2008

Easy & Pretty Impressive Wine Mushroom Sauce

1-1/2 cups sliced mushrooms
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry red wine
1 cup beef broth (or beef bullion cube processed in 1 cup hot water)
2 tablespoons flour
3 tablespoons cold water
salt and pepper to taste
1 teaspoon dried parsley flakes

Saute mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally.  Add red wine and broth and simmer until it reduces a bit - about 5 minutes.  Combine flour and cold water and whisk until smooth.  Stir into the mushroom mixture and simmer for about 1 minutes until thickened.  If too thick, add a little more water.  Add parsley and salt and pepper.

Cassata Loaf

    1 small store bought sponge type cake
    6 tablespoons (your choice) liqueur, divided
    2 cups ricotta cheese
    2 tablespoons whipping cream
    4 tablespoons sugar
    3 tablespoons chopped plain chocolate
    3 tablespoons cut mixed peel

    1/2 cup plain chocolate, chopped
    1 tablespoon butter
    1-1/2 cups icing sugar
    3/4 cup hot, strong brewed coffee
    1 1/2 teaspoons vanilla extract

  • With a sharp, serrated knife, cut a thin slice from both ends of cake.  Cut cake horizontally into 4 even layers about 1/2 inch thick. Save rest of cake for another time.  Brush each layer with 1 tablespoon liqueur.
  • In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and mixed peel.Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
  • Gently press loaf into shape. Refrigerate or freeze at least 2 hours or until ricotta is firm.
  • Meanwhile make the icing. Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add icing sugar, hot coffee and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency, about 30 minutes. Spread icing over side and top of cake. Refrigerate or freeze until serving time.

Broccoli Chicken Cheddar Bread Sandwiches

2 Tbsp butter
2 Tbsp flour
1 cup milk
1 pinch nutmeg, grated
salt and pepper, to taste
1 cup parmesan, grated

For the bread:
1 pastry dough, thawed if frozen
2 cups chicken, cooked
   and cubed
2 cups cheddar cheese, grated
2 cups broccoli florets, cut into
   small pieces and steamed
1 egg, beaten with 1 tbsp water


  • In a medium, heavy bottomed sauce pan, melt the butter over medium heat. 
  • When the butter is melted, use a whisk to whisk in the flour. 
  • Whisk until smooth and creamy.
  • Increase the heat to high, and gradually whisk in the milk. 
  • Add the nutmeg and salt and pepper, and cook - stirring constantly, until the sauce thickens and is very smooth, then stir in the parmesan cheese and remove from heat.


  • Preheat the oven to 375 F and spread the pastry dough on a prepared baking sheet - making a large rectangle.
  • In a large bowl, toss the chicken, cheddar, and broccoli together with the sauce.  
  • Spread the chicken mixture down the center of the pastry dough, leaving as much dough on the sides as is possible.
  • Fold the sides up over the filling.  You can cut the sides in angled strips and then fold those in a criss-cross pattern to form a braid ~ depends on how much room you have and how fancy you want it to be.
  • Brush the egg wash over the top, and bake for about 30 - 45 minutes, or until golden brown.

Note 1:  I usually cut into four pieces.  One piece per individual to be eaten with a knife and fork.

Note 2:  I wrap the completed pieces first in parchment paper and then tin foil, and they freeze
              remarkably well!  Let them thaw, a couple of minutes in the microwave and they're

Tortilla Roll Appetizers

8 oz cream cheese
1 cup Sour cream softened
bunch of chopped chives
3 small chopped hot chilies
10 Black olives chopped (optional)
1 cup cheddar cheese finely grated or use a 4 cheese Mexican pre-grated blend
4 large Flour tortillas

  • Mix the first six ingredients well in a mixing bowl.  
  • Spread mixture evenly on tortillas and gently roll them up.  
  • Wrap the rolled up tortillas in damp paper towels and place them in a gallon freezer bag.  
  • Chill for a minimum of 2 hours or as long as 24 hours.  
  • To serve, slice in 1 inch pieces.  
  • Very good dipped in salsa.

Spicy Curly Fries

5 large potatoes
4 teaspoons salt, plus more
   for sprinkling
2 teaspoons onion powder
3 teaspoons garlic powder
2 teaspoons cayenne
3 tablespoons paprika
1 cup flour
Oil, for frying

  • Peel the potatoes and spiralize them on the large noodle blade of your machine. Break up any really long noodles into more of a fry length (or don't ¯\_(ツ)_/¯ ).
  • Transfer them to a bowl and cover them with boiling hot water. Let them sit in the water for 15 minutes. 
  • In a small bowl combine the dry ingredients except the flour. 
  • Add the flour to a large plastic bag and transfer half the spice mixture to the plastic bag.  Give the bag a good shake to mix the ingredients.
  • Thoroughly drain the potatoes from the water and, add to the plastic bag with the spice mixture and flour.  Shake gently and thoroughly so all the potatoes are covered in the coating. 
  • Heat about 3 inches of oil in a deep pan to about 350° F. When the oil is hot, fry the potatoes in batches (you don't want to crowd the pan). The fries should be crusty and brown in about 3 minutes. 
  • Transfer them to a layer of paper towels to get rid of excess oil. 
  • Sprinkle with extra spice mixture and salt.
  • Continue frying the rest of the potatoes in batches.

Wednesday, 1 October 2008

Egg and Sausage Pie

1/2 lb ground beef
1/2 lb chorizo or other sausage
   (or all ground beef)
1 onion, chopped
1 orange pepper, chopped
1/2 cup finely chopped mushrooms
2 cups fresh spinach, torn in to
   smaller pieces
6 eggs
Pinch salt
1/2 teaspoon baking powder
6 tablespoons coconut flour

  • Preheat oven to 350 degrees ºF. 
  • Brown ground beef and sausage together in skillet. 
  • Add onion and pepper. 
  • When meat is almost browned, add mushrooms and spinach. 
  • Allow mixture to cool.  (I usually do this part the day before, put everything in the fridge and do the rest just before meal time.)
  • Beat eggs with salt and baking powder. Beat in coconut flour on low speed until it is all blended.
  • Add beef mixture, stir well.
  • Lightly oil cake pan with coconut oil, fill and spread evenly.  
  • Bake for 45 minutes or until cooked through.  Baking time also depends on what size cake pan you used.  Obviously, a 13 x 8 pan will cook faster than an 8 x 8.  The 45 minutes is based on the larger pan.