Monday, 30 June 2008

Caesar Salad Parmesan Cups

1½ cups finely grated parmesan
3 cups chopped romaine lettuce
2 chicken breasts, cooked and
   chopped into bite size pieces
⅓ cup diced cooked bacon
For the Dressing
1 egg yolk
1 clove garlic
½ tsp mustard
1 tsp lemon juice
2 tbsp red wine vinegar
⅓ cup olive oil
3 tbsp parmesan cheese
salt and pepper to taste


  • Preheat the oven to 175 degrees Celsius
  • To make the dressing, place all of the above dressing ingredients in jar and shake vigorously until until well combined. 
  • Place lid on jar and store in the fridge until ready to use.   Give it a few seconds in the microwave if the dressing has congealed when it's time to use it.
  • Make the parmesan cups in batches of 2-3 at a time as you have to work quickly with them when they come out of the oven
  • To make the cups, place 2 heaping tablespoon mounds of grated parmesan on a parchment paper lined baking sheet. 
  • Make sure that the mounds are at least 2 inches apart. 
  • Flatten the parmesan mounds out to form circles approximately 3 inches wide in size.
  • Place the baking tray in the oven and bake for 5 minutes until parmesan begins to bubble and turn golden in colour
  • Remove from the oven and working as quickly as the heat of the parmesan lets you, peel each circle off of the tray and press into a muffin tin to form cups. 
  • Use a spoon to flatten the bottom of the cups and ensure all of the corners are pressed in.
  • If the parmesan circles begin to harden and become difficult to shape return them to the tray and place back in the oven for another 30 seconds or so to make them soft and more pliable.
  • Repeat with the remainder of the parmesan. 
  • This should make approximately 8-10 parmesan cups.
  • Do not to assemble the dish until right before serving to ensure the parmesan cups don't lose their crispness from the salad dressing.
  • In a bowl toss the lettuce with the chicken and bacon pieces.
  • Fill each cup with the salad and top with dressing.


Sunday, 29 June 2008

Zuppa Toscana

1 lb. bacon, cooked and
   crumbled
1 lb. Italian sausage, browned
   and drained
3 cups chicken stock
1 teaspoon minced garlic
1 medium onion, diced
3 large potatoes, peeled and
   cut into cubes
2 cups kale, diced
1 can full fat coconut milk,
   refrigerated
1/4 teaspoon of red pepper flakes
1 cup of cream


  • Place the cooked and crumbled bacon into the slow cooker. 
  • Add the Italian sausage, chicken stock, garlic, onion, potatoes, and red pepper flakes to the slow cooker.
  • Cover and simmer on low for 6-8 hours, or on high for 4-6 hours or until the potatoes are tender.
  • With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
  • Five minutes before serving, open the can of refrigerated coconut cream and add to the slow cooker along with the cup of cream. 


Meatball Bomb

2 lb spicy Italian sausage
1 lb ground beef
16 small cubes or cheese
3 eggs
1 1/2 c Parmesan
2 tsp BBQ seasoning
1 c BBQ sauce
16 slices bacon
  • In one bowl mix together Italian sausage, 2 eggs and 1 c Parmesan cheese.
  • In another bowl mix together ground beef, seasoning, 1 egg and 1/2 c Parmesan cheese.
  • Cut cheese into about 1" cubes.
  • Make 16 ground beef balls.
  • Press center down and out, place cheese inside and gently work the meat up and over the cheese. Then roll in hands for a few seconds to tighten it up.
  • Make 16 scoops of Italian sausage portions.
  • Roll into a ball, then press down and out from center to make a well.
  • Place smaller meatball stuffed with cheese inside. 
  • Gently push sausage up and over top of smaller meatball. Roll in your hands for a few seconds to tighten meat up.
  • Line baking sheet with parchment paper. 
  • Take each ball and wrap with piece of bacon.
  • Place on parchment paper and brush with your favorite BBQ sauce.
  • Bake on center rack 325° for 40 min. 


Crockpot Pork Ramen Noodle Soup

2-3 pounds pork shoulder roast
   (or butt)
4 cups chicken broth, plus more
   if needed
1/2 cup + 2-4 tablespoons soy
   sauce
1/4 cup + 2-4 tablespoons rice
   vinegar
2 tablespoons fish sauce
2 tablespoons thai red curry
   paste
1 tablespoon fresh ginger
1 tablespoon chili paste (or to
   taste)
The juice of 1 lime
1 tablespoon Chinese five spice
1 teaspoon black pepper
2 tablespoons sesame oil
1/4 cup + 1 tablespoon brown sugar
2 cups mushrooms, sliced
4 packs Ramen noodles, seasoning packets discarded
4 eggs
1 medium acorn squash, seeded + diced
2 tablespoons coconut oil, melted
1 tablespoon curry powder
1 tablespoon white miso paste
1 tablespoon brown sugar
Pepper, to taste
  • Add the pork to the bowl of a crockpot. 
  • Pour the chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar and fish sauce over the pork. 
  • Add the thai red curry paste, ginger, chili paste, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. 
  • Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours.
  • About 40 minutes before you are ready to eat, roast the squash. 
  • Preheat the oven to 400 degrees F.
  • In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. 
  • Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. 
  • Toss well. 
  • Bake for 30-40 minutes, tossing a couple of times during cooking. 
  • You want the squash to be lightly browned and crisp.
  • Meanwhile, remove the pork from the crockpot and add the mushrooms. 
  • Cover the crockpot and crank the heat up to high. 
  • Lightly shred the pork with two forks or your hands.
  • Heat a large skillet over medium heat. 
  • Add the sesame oil. 
  • Once hot, add enough pork to cover just the surface of your skillet, do not overcrowd the skillet. 
  • Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. 
  • Allow the pork to caramelize, about 2 minutes. 
  • Stir and allow the pork to continue to caramelize, about 3-5 minutes total. 
  • Remove the pork from the skillet, repeat with the remaining pork. 
  • Keep the pork warm.
  • Add the Ramen noodles to the crockpot and allow them to cook 5 minutes.  
  • At the same time, add the eggs & stir lightly.
  • Once the noodles and eggs are cooked, stir in only half of the pork. 
  • Ladle the soup into bowls. 
  • Top with extra caramelized pork and curry roasted acorn squash.


*The Ramen noodles soak up a lot of the broth if not eaten immediately when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodles right before you are ready to eat.


Friday, 27 June 2008

Strawberry Custard Bars

Crust
1 cup all-purpose flour
1/2 cup cold unsalted butter
2 tablespoons granulated sugar
1/2 teaspoon salt, or to taste

Filling
1 pound fresh strawberries,
   diced into small pieces*
2 large eggs
1 cup granulated sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Container whipped topping
strawberry slices, for
   garnishing*

  • Preheat oven to 350F.  Line an 8x8-inch baking pan with aluminum foil; set aside.
  • Crust - In a large mixing bowl, add the flour, butter, sugar, salt, and using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Turn mixture out into prepared pan and hard-pack to form an even, smooth, crust layer.
  • Bake for 10 minutes. Remove pan from oven and set on a wire rack to cool. 
  • While crust bakes, dice the strawberries.
  • Filling - After crust has cooled for about 5 minutes, evenly top with strawberries; set aside.
  • To a large mixing bowl add the eggs, cream, vanilla, and whisk vigorously for about 1 minute to combine.
  • Add the flour and stir to combine; don't overmix.
  • Evenly pour filling mixture over the strawberries.
  • Bake for about 40 to 45 minutes or until top is lightly golden brown and custard is set. 
  • Allow bars to cool uncovered on a wire rack for about 1 hour. 
  • Cover and refrigerate for 4 hours (or overnight), or until chilled.
  • Evenly spread the whipped topping over the top and garnish with strawberry slices. 
  • Serve immediately. 
  • Bars will keep airtight in the fridge for up to 5 days.  Best not to put the whipped topping on until you're about to serve.



Wednesday, 25 June 2008

Cordon Bleu Lasagna

7 tablespoons butter, divided
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
2 1/3 cups shredded Swiss cheese, divided
3/4 cup grated Parmesan cheese,
   divided
2/3 cup panko breadcrumbs
One 9-ounce box oven-ready
    lasagna noodles
3 cups cooked, chopped chicken
2 cups cooked, chopped ham
1 1/2 cups shredded mozzarella


  • Preheat the oven to 350 degrees F.  Spray a 9x13-inch or 2 or 3 smaller pans pan with nonstick spray.
  • Melt 5 tablespoons butter in a large pot over medium heat.  
  • Add the garlic and cook, stirring occasionally, for 1 minute.  
  • Whisk in the flour and cook 1 to 2 minutes until nutty and fragrant but not brown.  
  • Whisk in the cream and milk.  Add the salt, bay leaf, and nutmeg and simmer 10 minutes.
  • Stir in 1/2 cup of the Parmesan cheese and 1/3 cup of the Swiss cheese, and cook an additional 5 minutes.  Remove from the heat.
  • Melt the remaining 2 tablespoons of butter in a nonstick skillet over medium heat.  Once melted, add the breadcrumbs and stir occasionally until lightly golden, 1 to 2 minutes.  Set aside.
  • To assemble the lasagna: Spoon 1/3 cup of the sauce over the bottom of the prepared baking dish(s)*.
  • *Or a divided equivalent depending on how many smaller pans you are using.    
  • Use lasagna noodles to cover the bottom of the dish.  
  • Spoon 2/3* cup sauce on top of the noodles, followed by half* of the chicken and ham, 1/2* cup Swiss cheese and a sprinkle of the Parmesan.  
  • Repeat with another set of noodles, 2/3* cup sauce, the rest of the chicken and ham, 1/2* cup Swiss and another sprinkle of Parmesan.  
  • Finish by layering more noodles, the rest of the sauce, the toasted panko breadcrumbs and the remaining cheese, this time including the mozzarella.
  • Bake 45+ minutes until the cheese is gooey and a little brownish and the noodles are soft.  
  • Let rest 10 minutes before serving.

Savory Granola

Perfect for adding crunchy to salads, soups, grain bowls and more. 

2 tablespoons rosemary 
   leaves, finely chopped 
2 tablespoons fresh thyme 
   leaves, finely chopped 
2 cup rolled oats 
½ cup raw pecan halves
½ cup raw hulled pumpkin seeds
½ cup raw hulled sunflower seeds
1 tablespoon freshly grated 
   orange zest
1 teaspoon salt
½ teaspoon freshly ground black 
   pepper
½ cup extra-virgin olive oil
2 tablespoons whole-grain 
   mustard
1 tablespoon runny honey or pure 
   maple syrup
Feel free to substitute or add other 
   herbs, nuts and grains!
  • Preheat the oven to 350 degrees. 
  • Line a large rimmed baking sheet with parchment paper or a silicone liner or use Pam.
  • Combine the rosemary, thyme, oats, pecans, pumpkin seeds, sunflower seeds, orange zest, salt and pepper in a large mixing bowl, and stir to mix thoroughly.
  • Whisk together the oil, mustard and honey or maple syrup in a liquid measuring cup. Pour the wet mixture over the dry ingredients and, using your hands or a spatula, mix until well combined. Taste, and add more salt and pepper if desired.
  • Spread the granola out in a single layer on the baking sheet and bake, stirring occasionally to prevent it from burning, until crunchy and golden, 15 to 20 minutes. 
  • Remove from the oven and let cool completely on the baking sheet.
  • Keep in a jar with a tight lid.  


Tuesday, 24 June 2008

Thengai Buns

2 teaspoons active dry yeast
2 tablespoons warm water
2 cups all purpose flour
1/2 cup warm milk
1/4 cup sugar
1/2 teaspoon salt
1 beanten egg
1 tablespoon vegetable oil

For the filling
1 cup sweetened coconut flakes,
3 tablespoons raisins
3 tablespoons dried cranberries
1/4 cup chopped cashew nuts
3 tablespoons sugar
1/2 teaspoon cardamon powder

Icing
4 oz cream cheese
icing sugar for desired sweetness


  • In 2 tablespoons of warm water (around 110 F), mix the yeast and wait for 8 -10 minutes until it is frothy. 
  • Combine salt, sugar, flour,  mix in the warm milk, then the yeast mixture and then the beaten egg.
  • Knead combination adding a little at a time, either water or flour, until everything is well combined and forms a sticky dough, then add the oil and knead for few minutes more.
  • Cover and let rise for about 2 hours.
  • In the meantime prepare the stuffing by  mixing all the ingredients (coconut flakes, dry fruits, nuts, sugar & cardamom powder) together.
  • After 2 hours, the dough should have doubled in size. Deflate the dough and knead it well.
  • Roll dough out into rectangle approximately 9 x 5 and then cover with the stuffing.
  • Starting from the longer side roll into tube as you would with cinnamon buns.
  • Cut tube into approximately 12 slices.
  • Place rolls in small square cake pan which has been prepared first with Pam or greased with butter.
  • Place several paper thin slices of butter on the top.
  • Let rise for another 30 minutes.
  • Preheat the oven to 375 F and bake the bread for about 15 - 20 minutes. 
  • Immediately upon removing from oven, spread combination of cream cheese & icing sugar on the top.



Monday, 23 June 2008

CocoNut Chocolate Freezer Fudge

1/2 cup natural peanut butter (or any nut/seed butter)
1/4 cup coconut oil
3 tablespoons cocoa powder (or cacao)
2 tablespoons honey (optional to taste)
1/2 teaspoon vanilla extract
pinch salt (only if using unsalted peanut butter)

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper lined dish or into silicon mould. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you'd like. Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you'd like. Return to freezer until ready to eat.


Sunday, 22 June 2008

Popcorn Crusted Chicken Parmesan

2 bags microwavable pop corn,
   popped
1 tablespoon rosemary
2 teaspoons garlic salt
½ cup Parmesan cheese,
   grated
2 eggs
1 tablespoon water
2 pounds boneless chicken (I
   prefer thighs)
2 cups marinara sauce
2 cups mozzarella cheese
½ cup Parmesan cheese,
   grated


  • Preheat oven to 375 degrees.
  • Add popcorn, rosemary, garlic and ½ cup Parmesan cheese to food processor. Process until it resembles course crumbs. Pour into shallow dish.
  • In a separate shallow dish, whisk together eggs and water.
  • Coat chicken in egg wash and then popcorn mixture. Place in single layer of greased baking pan.
  • Bake for 30 minutes.
  • Top with marinara, mozzarella and ½ cup Parmesan cheese and return to oven for another 30 minutes or until cheese is melted and slightly crusty.  

Breakfast Frittata

6-8 large eggs
4 oz coarsely grated cheese, plus extra to sprinkle on top
8 oz button mushrooms, sliced
   (chopped peppers, what-
   have-you?)
10 - 20 cherry tomatoes, halved
3 large grilled pork sausages,
   sliced
6 large slices bacon
2 tbsp fresh flat leaf parsley, or
   chives, or green onion, finely
   chopped
salt and freshly ground pepper
Pam oil


  • Chopped into bite size pieces the bacon & pork sausages and then pan fry in a non-stick frying pan until bacon crisp.  Drain on kitchen towels. 
  • Add the sliced mushrooms (peppers, what-have-you) in the same pan as the bacon and cook for 3-4 minutes.  Set aside.
  • Preheat the oven grill to medium hot (about 180C/350F).
  • Lightly beat the eggs, grated cheese and the chopped green together in a bowl. Season with a little salt and black pepper.
  • Spray deep-dish oven capable pan with Pam or oil lightly and heat on the stove. 
  • Add a half of the egg mixture into the skillet and as soon as it starts to cook, layer some mushrooms, sliced cooked sausage/bacon and tomatoes over the top.
  • Continue to cook until the middle starts to set, adding the rest of the beaten eggs on top. 
  • Layer the remaining bacon, mushrooms, tomatoes and sausages over the top, letting them sink into the eggs. 
  • Once the frittata is set at the edges with a wobble in the middle, sprinkle with a little finely grated cheese and transfer to the oven and cook for a further 20-30 minutes or until set.
  • Leave the frittata in the skillet for 10 minutes (it will remain piping hot) and then remove with a spatula onto a warmed plate. 
  • Serve immediately or leave to cool completely before eating.


Saturday, 21 June 2008

Baked Broccoli Tots

2 cups or 12 ounces broccoli heads
1 large egg
small diced onion
1/3 cup cheddar cheese
1/3 cup panko breadcrumbs
1/3 cup italian breadcrumbs
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper


  • Preheat the oven to 400°F. 
  • Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.
  • Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
  • Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasoning. 
  • You can also do the above step in your food processor.  Mixing up all except broccoli, and then adding in the broccoli a little at a time.
  • Scoop about 1.5 tablespoons of mix or you can use an ice-cream scoop.
  • You can lay scoop as is on prepared pan, or you can press the scoop into a tater tot shape. 
  • Bake until golden brown and crispy, 18-24 minutes, turning half way (if tater tot shaped). 
  • Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!


Turkey Meatloaf

2 lb ground turkey
1/2 cup grated parmesan
2 large eggs
1 cup breadcrumbs
1 tbsp Worcestershire sauce
1 tsp salt
small carrot *
small zucchini*
small red bell pepper, cored, seeded*
1 heaped cup baby spinach
2 peaches (or apricot or mango),
   peeled and pitted and sliced into
   thin strips
Olive oil or Pam
BBQ sauce


  • Preheat oven to 400Fº
  • With a food processor, using the slice blade, cut your carrot*, zucchini* & bell pepper* into very thin (smallish) slices.  No food processor (?) use a mandolin slicer.  No mandolin (?) julienne the veggies. 
  • In a large bowl add the ground turkey, parmesan, eggs, breadcrumbs, Worcestershire sauce and salt and mix well using your fingers.
  • Lay a 12 inch piece of parchment paper or wax paper on a flat surface and spray with Pam or brush a little olive oil on it.
  • Put the ground turkey mix on the paper and pat the mixture into a 1 inch thick rectangle.
  • Lay the spinach, carrots, zucchini, bell pepper and peaches over the rectangular turkey patty. 
  • Using the paper to help, roll the turkey meat over vegetables.
  • Pinch the ends of the roll until they bind into one.
  • Depending on the size of your meatloaf pans, you may wish to cut this roll in half and pinch the ends again. 
  • Transfer into meatloaf pan(s)
  • Cover top with your favourite BBQ sauce.
  • Cover with foil and bake in the oven for 30 minutes.
  • Remove foil and bake for another 15 minutes.


Friday, 20 June 2008

Chicken Enchilada Pasta

2 cups penne pasta
1 can (10 ounce) diced tomatoes with
   green chilis
1-1/2 cups enchilada sauce*
1 1/2 cups water
2 cups shredded cooked chicken breast
1 can (15 ounces) black beans, drained
   and rinsed
1 cup frozen corn
2 tablespoons taco seasoning*
3/4 cups mild cheddar cheese, shredded
chives, avocado and sour cream for topping,
   as desired


  • In a large skillet over high heat, combine the pasta, tomatoes, enchilada sauce and water. 
  • Heat to a boil then reduce temperature to medium heat; add chicken, black beans, corn and taco seasoning. 
  • Reduce heat to low, cover and let simmer for 20 minutes, or until pasta is tender and cooked through.
  • Stir in cheese and add additional toppings, as desired. 



Taco Seasoning
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper


  • Mix all ingredients in a bowl or container. 
  • Store in an airtight container or spice jar.



Enchilada Sauce
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion salt
 salt to taste


  • Heat oil in a skillet over medium-high heat. 
  • Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  • Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. 
  • Season to taste with salt.

Thursday, 19 June 2008

Yeast Cake with Cream Cheese & Fruit

300 ml milk warmed in micro-
   wave for 1.5 minutes
2.5 tsp dry yeast
600 - 800 grams of flour
   (depending on flour)
Not a full cup of sugar
2 eggs, beaten
100 g butter, melted

Filling
250 grams of Cream Cheese
1 egg
4-5 tablespoons sugar
1 tsp vanilla
3 tablespoons sour cream
Apples and/or strawberries,
   see below*


  • If making with apples, then cut 1 or 2 peeled apples into cubes and simmer in a pan with a little sugar. 
  • You may also wish to add raisins.
  • If you'd rather work with strawberries, cut each strawberry in half length wise, add a tablespoon of sugar and let sit in the fridge overnight.

  • To make the cake, blend in warm milk with yeast, then add flour, sugar, eggs and melted butter.
  • Mix gently.
  • Leave for 15 minutes
  • Gradually add more flour until the dough is kneadable.
  • Knead until dough is elastic.
  • We put in a warm place for an hour and a half.
  • In a springform pan, spread the dough, making sure that it goes up the sides.
  • Set aside again in a warm place for 20 minutes or so.
  • Blend all filling ingredients.
  • After dough has rested, place half your fruit directly on top of the dough. 
  • Add filling ingredients.
  • Place the rest of the fruit decoratively on top of the filling.
  • Bake in a preheated oven, 180 g for 40+ minutes until middle is only very slightly jiggly.
  • Place on cooling rack until cool enough to go in fridge.  
  • Place in fridge until filling is firm.
  • Keep in fridge in container or freeze.


Biscuits & Cream Frozen Dessert

10 - 12 butter type cookies
1/2 cup milk
250 ml whipping cream, very cold
2 tablespoons sugar

Chocolate glaze:
125ml double cream
125g dark chocolate
nuts for decoration


  • Whip cream with sugar until stable peaks.
  • Dip each cookie in milk (do not soak) and then put a tablespoon of whipped cream on one side of the cookie and place them on baking paper, one by one together like a log.
  • Put the remaining cream on the outside of the log and close the paper roll and place in the freezer for at least 24 hours.
  • Mix cream with chocolate in a water bath or microwave and stir until smooth massy. 
  • Immediately after taking the log from the freezer, pour chocolate over the entire surface.  Work quickly!
  • Place on a freezable plate.
  • Sprinkle top with nuts and again put in the freezer until fully frozen. 
  • Cut diagonally and serve.


Wednesday, 18 June 2008

Broccoli Cashew Soup

1 lb / 500g onions, chopped
1 tablespoon coconut oil
½ tsp. salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable or chicken broth
fresh green chili, minced (enough to suit
   your taste)
1 tablespoon nutritional yeast
1 cup parsley, leaves and tender stems only
2 tsp. lemon juice
sea salt to taste


Cashew Cream
1 cup / 150g raw cashews
1 ¼ cups / 300ml water (for each of the soaking and blending)
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt
chili flakes if desired



  • Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for at least 4 hours or overnight.  Drain and rinse.
  • Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.
  • Heat a tablespoon of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. 
  • Add garlic and chili, stir, cook for 2 minutes. 
  • Next add the broth, and bring to a boil. 
  • Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.
  • Remove a portion of the cashew cream from the blender and set aside. 
  • Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. 
  • Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.
  • Enjoy hot.

Monday, 16 June 2008

Tropical Oatmeal Cookies

3/4 cup butter, room temperature
1/2 cup pure maple syrup
5 tablespoons melted coconut oil
2 teaspoons vanilla extract
2 cup rolled oats
3/4 cup shredded coconut
1-1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 1/4-inch diced dried pineapple
1/4 cup raw sliced almonds
1/4 cup chopped pecans


  • Preheat your oven to 350º F. 
  • Line 2 large baking sheets with parchment paper or spray with Pam.
  • In a large mixing bowl mix in the butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.
  • Add in all of the dry ingredients except the dried pineapple and nuts. 
  • Stir with a large spoon until you no longer see dry flour. The dough will be thick but not at all dry. 
  • Stir in the pineapple and nuts.
  • Scoop about 1-1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. Place on a baking sheet with about 2 inches between each cookie. Flatten to about 1/4 inch thickness using your hand or with a flat bottomed glass and a small piece of parchment paper between the glass and cookie. 
  • Bake for 10 - 20 minutes.
  • Texture will firm as they cool.


Sunday, 15 June 2008

Spicy Ranch Chicken

2 teaspoons extra virgin olive oil
1 pound boneless skinless chicken breasts,
   cut into bite-sized pieces
1 small yellow or red onion, chopped
1 tablespoon of Ranch Mix*
1 red bell pepper, cored and chopped
1 green bell pepper, cored and chopped
1 can black beans, drained & rinsed
1 can diced tomatoes
1/4 teaspoon chili flakes
1 1/2 cups instant rice
1 cup chicken stock
1 cup freshly grated cheddar cheese, for
   serving


  • Heat olive oil in large nonstick skillet on medium-high heat. 
  • Add chicken, onions, and ranch mix*. Sauté, stirring often, for 2 minutes.
  • Stir in red bell pepper, green bell pepper, black beans, tomatoes, chili flakes, rice, and chicken stock. 
  • Bring to boil, then cover. 
  • Simmer on low until chicken is done, rice is tender and most of the liquid is absorbed.
  • Serve topped with cheese 


Ranch Mix*

1⁄2 cup dry buttermilk (regular dried milk will do)
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground pepper


  • Combine all ingredients in a blender.
  • Blend at high speed until smooth.
  • If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
  • Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.

Apple Glazed Vegetable Stir Fry

4 c diced vegetables (squash,
   sweet potatoes, carrots, bell
   peppers, celery, onions,
   turnips, parsnips, any type
   of potato, broccoli, bok choy,
   Brussels sprouts, cauliflower,
  peapods, or any veggie you
  have on hand)
1/2 c applesauce (or puree an
   apple, skin and all, in your
   food processor)
1/2 c water
1 tsp ground ginger
1/2 tsp seasoning mix (your choice)
3 tbsp apple cider vinegar
1/4 c brown sugar
2 tbsp soy sauce
Optional: season to your taste preference with garlic, red pepper flakes, salt and pepper and others
   as desired
1/2 c green beans chopped and previously cooked

  • Set on to boil your green beans.
  • Directions: Spray non-stick skillet with cooking spray and add the vegetables.  
  • Cook, covered on high heat, for about 5 minutes.  
  • While they are cooking, combine all remaining ingredients (except green beens) in a bowl and stir. 
  • Add mixture to the vegetables and stir to coat.  
  • Reduce to medium-low or low heat and allow vegetables to simmer for another 5-10 minutes or until tender.  Sauce will reduce and thicken.  
  • Add in green beans, stir, and serve.


Friday, 13 June 2008

Lebkuchen Bars

For the Dough:
1/2 cup pecans
1/2 cup almonds
2 3/4 cups flour
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground powdered ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup tightly packed chopped
   candied orange rind
1/2 cup tightly packed chopped
     crystallized ginger
4 tablespoons butter, room
   temperature (very soft)
3/4 cup brown sugar
1 cup honey
2 large eggs
1 tablespoon pure vanilla extract
Nonstick spray, for greasing
For the Glaze:
3 cups confectioners' sugar
1 tablespoon vanilla extract or rum
   or brandy or Grand Marnier
3 to 4 tablespoons warm water

  • For the Dough: Place pecans and almonds into a blender or food processor and pulse until finely ground. 
  • Transfer to a bowl along with the flour, cocoa, baking powder, baking soda, cinnamon, powdered ginger, nutmeg, cloves, allspice, cardamom, and salt.
  • Add finely chopped candied orange rind and crystallized ginger.
  • Stir.
  • Add butter and brown sugar and honey.
  • Stir until somewhat combined.
  • Add eggs and vanilla and continue stirring process.  (My hands usually enter the mass at this point to make sure everything is well combined.)
  • Line a 8 x 13 cake pan with parchment paper.
  • Lightly spray any unlined sides of the pan with nonstick cooking spray. 
  • Spread the dough as best as you can into a thin, even layer.
  • Bake in the center of the oven until surface is dimpled and a toothpick inserted into the center comes out clean, about 25 minutes. The cake should be springy but firm. 
  • Let cool on a rack for 15 minutes.
  • For the Glaze: In a medium bowl, whisk confectioners' sugar with vanilla/rum/brandy/etc and add enough water to make a thin but spreadable glaze. 
  • Spread glaze on just-warm cake and let cool completely. 
  • When cake is cool, remove with parchment from pan and cut into 8 short strips, then cut each strip into 6 bars.
  • Allowed to stand at least 1 day before serving (if you can).


Olive Oil & Sun-Dried Tomato Bread

2½ cups all-purpose flour
2 tsp baking powder
¾ tsp salt
2 eggs, lightly beaten
¾ cup 2% milk
⅔ cup olive oil
¾ cup sliced sun-dried
   tomatoes
3/4 cup cup mozzarella cheese
   (can be cut into cubes or
   shredded)
¼ cup of pesto


  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together flour, baking powder, and salt. 
  • In a large bowl, combine eggs, milk, and olive oil. Whisk well until combined.
  • Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. 
  • Add the sun-dried tomatoes, mozzarella & pesto, and stir until just combined.
  • Coat a loaf pan with cooking spray or line with parchment paper. 
  • Scoop the batter into the pan and smooth the top.
  • Bake until the top is light golden brown and a wooden skewer inserted into the centre comes out dry, 30 to 35 minutes. (Almost an hour high in the Andes in Ecuador)
  • Cool in pan for 15 minutes, then remove the bread from the pan, and cool completely on a wire rack. Slice and serve.  

Thursday, 12 June 2008

Gingerbread Cookies

2 ¼ cups flour (white/wheat mix)
2 teaspoons ground ginger
1+ teaspoon finely grated
   fresh ginger
2 teaspoons cinnamon
½ teaspoon cardamom
½ teaspoon baking soda
¼ teaspoon salt
½ cup melted coconut oil
¾ cup coconut sugar (or
   brown sugar)
¼ cup almond butter or
   regular (room temperature)
¼ cup molasses or honey
  • In a large bowl, combine the flour, ginger, cinnamon, cardamom, baking soda, salt melted coconut oil, coconut sugar, butter & molasses.
  • When the dough gets thick, use your hands to lightly knead the dough to form a long tube. 
  • Wrap it in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 325°F and grease or Pam your pans.
  • Cut tube into 1/4 inch slices and place on baking sheets.
  • Bake for 10 to 12 minutes.
  • Remove from the oven and let sit for 10 minutes on the hot baking sheet without touching them before dealing with them in any way.


Monday, 9 June 2008

Potato Chip Cookies

1 cup butter (softened)
1/2 cup sugar
1½ cups flour
1 tsp. vanilla
3/4 cup crushed potato chips
   (Note: Crush chips in a bag
   with your hand, but be sure
   to crush very well)
Powdered sugar


  • Using an electric beater, beat butter until light and fluffy - at least 10 minutes or more. 
  • Then add sugar and beat well. 
  • Add vanilla; then flour gradually. 
  • Add crushed potato chips last.
  • Drop by scant teaspoon onto cookie sheet.  
  • Bake in 350° oven until slightly brown (10 - 15 minutes). 
  • Sprinkle with powdered sugar while still warm.
  • Cookies actually taste better the 2nd or 3rd day after baking.  


Orange Chicken x 3


Orange Chicken I



1 1/2 pounds boneless chicken,
   cut into 1-inch chunks
1 cup plus 2 tablespoons
   cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced

Marinade
1 cup chicken broth
1/2 cup freshly squeezed
   orange juice (2 - 3
   medium oranges)
1/2 cup sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon tomato based hot sauce, or more, to taste
1/4 teaspoon ground ginger or 1 teaspoon ginger paste
1/4 teaspoon pepper
  • To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, hot sauce, ginger and white pepper in a large bowl.
  • Combine chicken and 2/3 cup of the marinade in covered bowl, tupperware or large freezer bag and marinate for at least 30 minutes up to overnight.  Shake everything up occasionally.
  • Drain the chicken from the marinade, discarding the marinade.
  • Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water or left over orange juice. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  • Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  • Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. 
  • Transfer to a paper towel-lined plate; discard excess oil.
  • Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

The picture shows a serving suggestion with rice, stir fried shrimp & noodles,  and a cabbage & dried cranberries salad.



Orange Chicken II


8 chicken thighs, boneless
   skinless
2 eggs
⅓ cup fresh squeezed orange
   juice, save orange rinds
1 cup breadcrumbs
1 tsp dried thyme (or 1½ tsp
   fresh thyme)
1½ tsp smoked paprika
½ tsp cayenne pepper (optional)
2 tsp orange zest
8 Tbsp butter
salt and pepper


  • Preheat oven to 400°F
  • Season chicken with salt and pepper.
  • In a shallow bowl whisk eggs and stir in orange juice. Set aside.
  • Combine bread crumbs, thyme, smoked paprika and orange zest in another shallow bowl.
  • Dip your chicken thighs in the egg mixture and then coat in the breadcrumbs.
  • In a large oven safe skillet melt the butter. 
  • Place chicken evenly in the skillet once butter is melted, turn to coat the chicken in the butter. 
  • Place reserved orange rinds in the pan.
  • Bake for 30 minutes. 
  • After 30 minutes remove pan from the oven and turn the chicken over and continue to cook for 20 minutes.
  • Serve immediately.


Orange Chicken III (Stew) 


1/3 cup frozen orange juice concentrate
1/4 teaspoon salt
4 skinless, boneless chicken breast
    halves or thighs
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
2 tablespoons vegetable shortening
1/2 cup chicken broth (I use a bullion
    cube & 1/2 cup water)
1/4 teaspoon pepper
1/4 cup all-purpose flour
Small can of condensed cream of chicken
   soup or 8 ounces of cream plus another
   chicken bullion cube
1/2 bag frozen mixed vegetables or about
   2 cups of fresh vegetables (what have
   you?) cut into bite size pieces


  • Heat the shortening in a skillet over medium-high heat. 
  • In a bowl, mix the flour, bullion cube No. 2 if going that way, seasoned salt, pepper, and salt. 
  • Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
  • Place chicken in a slow cooker. 
  • Add vegetables.
  • Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
  • Add either the cream or the chicken soup.
  • Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High. 


Sunday, 8 June 2008

Chicken & Wild Rice Salad

The salad:
1 cup wild rice blend &
   Water (follow package
   instructions)
6 oz. cooked skinless chicken
   breasts or thighs, shredded
2 cups chopped kale, stems
   removed
½ cup dried tart cherries
2 oz. soft goat cheese,
   crumbled

The dressing:
2 tbsp balsamic vinegar
1 tsp Dijon mustard
¼ tsp garlic powder
½ tsp crushed dried rosemary
3 tbsp extra-virgin olive oil
  • Cook the wild rice blend according to package directions. Fluff with a fork. Transfer the rice to a large bowl to cool.
  • Add the chicken, kale, dried cherries and goat cherries, and stir gently to combine.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic powder and rosemary.
  • While whisking, slowly pour in the olive oil. Whisk until combined.
  • Mix the dressing with the salad and toss to coat. 

Saturday, 7 June 2008

Breakfast 3 Meat Bread Pudding

10 eggs
1 1/2 cups half and half
1 cup milk
1 1/4 teaspoons dry mustard
pinch of salt
8 slices toast
3 cups three cheese blend, reserve
   1 cup for topping
8 ounces diced ham (fully
   cooked)
9.6 ounces Sausage Crumbles
   (fully cooked)
12 ounces bacon, cooked and
   chopped


  • Cube the toasted bread and place in a large bowl.  To the bread add all the meat and turn to mix in. set aside.
  • In another large bowl whisk together the eggs, milk, half and half, salt and ground mustard.
  • Grease a 9x13 baking pan.  
  • Add half of the bread mixture, sprinkle on 1 cup of the cheese and then pour half of the egg mixture over top.  
  • Repeat with the remaining bread mixture, 1 cup cheese and egg mixture.  
  • The remaining 1 cup of cheese can be sprinkled on top of the egg bake the last 5 minutes of baking.
  • Cover with foil and place in the refrigerator overnight.
  • Bake covered at 350 degrees for 45-55 minutes.  
  • Sprinkle the remaining cheese on top of the egg bake the last 5 minutes of baking to give the top a nice cheesy layer. 


Cabbage, Tomato & Pomegranate Salad

1 small head of green cabbage,
   thinly sliced
¼ teaspoon sugar
1 teaspoon salt, plus more
¼+  teaspoon black pepper
small bunch of green onion,
   finely chopped
¼ cup fresh lemon juice
¼ cup vegetable oil
1 tablespoon white wine vinegar
1 pint cherry tomatoes, halved
½ cup chopped fresh parsley
½ cup chopped fresh mint
½ cup pomegranate seeds


  • Toss cabbage, sugar, 1 tsp. salt, and ¼ tsp. pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to overnight).
  • Squeeze excess water from cabbage,
  • Add onion.
  • Mix together lemon juice, oil, and vinegar and add to cabbage a little at a time to make sure it's not too much.  Toss to coat. 
  • Let sit, uncovered, at room temperature 5 minutes. 
  • Add tomatoes, parsley, mint, and pomegranate seeds and toss to combine. 
  • Taste and adjust seasoning with more salt and pepper as needed.

Friday, 6 June 2008

Vegetarian Dishes

 Last Updated:  June 6, 2012


Below:
   Meatless Balls with Sweet & Sour Sauce
   Veggie Burgers




Meatless Balls

    4 eggs
    1 cup shredded Cheddar cheese
    1/2 cup ricotta cheese
    1/2 cup finely chopped onion
    1 cup finely chopped pecans
    1 teaspoon dried basil
    1 1/2 teaspoons salt
    1/4 teaspoon dried sage
    2 cups bread crumbs  (We save our bread crusts & make our own.
            Usually from multi-grain and fruit breads)

    Sweet and Sour Sauce:
    1/3 cup vegetable oil
    1/3 cup white vinegar
    1-1/4 cup apricot jam
    1-1/2 cup ketchup
    1-1/2 teaspoon dried oregano
    1 good dash of a hot pepper sauce
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the eggs, cheddar cheese and ricotta cheese until well blended. 
  3. Mix in onion, pecans, basil, salt and sage. 
  4. Stir in bread crumbs. 
  5. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
  6. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, oregano and hot sauce. 
  7. Pour over meatless balls.
  8. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.


Veggie Burgers

2 teaspoon olive oil
1 onion, small dice
3 garlic cloves, minced
2 carrots, grated
1 yellow squash, grated
1 green zucchini, grated
1-1/2 cups rolled oats
1/2 can cooked black beans
2 tablespoon parsley, chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper
1 - 2 cups all-purpose flour

  1. Grate carrots, squash and zucchini in food processor.
  2. In largest skillet, heat the olive oil until almost smoking.
  3. Add the onions and lower the heat to medium. Add the garlic. Cook until tender and soft.
  4. Add the carrots, squash and zucchini and season. 
  5. Cook for about 3 to 4 minutes until soft and hot. 
  6. Add the black beans, egg, paprika, parsley and oats.
  7. Take off heat and mix. 
  8. Place in a bowl and let rest for 1 to 2 hours.
  9. Form veggie patties to desired size and dredge in flour to lightly coat.
  10. Place a large skillet on the stove on medium high heat, add olive oil, and when hot place patties. 
  11. Flip the burger when golden brown, about 3 to 4 minutes and cook the other side the same. 
  12. These freeze well (put wax paper or cooking paper between layers) and can be heated in the micro-wave for a couple of minutes for a quick meal. 





    Wednesday, 4 June 2008

    Roasted Strawberry, Balsamic Vinegar & Ricotta Ice Cream

    3 cups of fresh strawberries, hulled
      and cut in half or thirds
    1/2 cup brown sugar
    2 tbsp balsamic vinegar
    1 cup coconut milk
    1/2 can (about 7 oz) sweetened
       condensed milk
    2 cups heavy cream
    1 tsp vanilla
    1/2 cup ricotta cheese
    1/2 cup of thawed whipped topping
       or from a pressurized can


    • Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
    • In large bowl, toss together the strawberries, brown sugar, and balsamic vinegar. Spread evenly over the prepared baking sheet.
    • Roast for 15-20 minutes, stirring halfway through.
    • Allow to cool completely.
    • Once the strawberries have cooled, beat together the coconut milk, sweetened condensed milk, heavy cream, vanilla, and ricotta in a large bowl until nice and creamy - about 3-4 minutes. 
    • Fold in the 1/2 cup of of thawed whipped topping or 1/2 cup pressurized whipped cream. 
    • Then blend in half of the roasted strawberries together with juices left over from the baking.
    • Transfer to a freezer safe container and freeze for 2 hours, stirring with a rubber or silicone spatula once each hour. 
    • After 2 hours of freezing time, fold in the remaining roasted strawberries. 
    • Freeze overnight.

    Note:  Homemade ice cream freezes much harder than store bought so allow the ice cream to sit out at room temperature for at least 15 minutes before serving.

    Sunday, 1 June 2008

    Mexican Chicken Quinoa Casserole

    1½ cups uncooked quinoa
    1 14 ounce can cooked black
       beans, rinsed and drained
    1½ cups salsa
    1½ cups chicken broth
    ½ teaspoon salt
    1-2 cloves minced garlic
    1½ cups shredded cheese,
       divided
    1 tablespoon oil
    1 jalapeño, minced
    1 onion, sliced
    4 bell peppers various
       colours, chopped
    1¼ lb. boneless skinless
       chicken breasts, cut into
       small pieces
    1 tablespoon taco seasoning


    • Preheat the oven to 375. 
    • Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and ½ cup of the shredded cheese in a large bowl. 
    • Transfer to a well-greased casserole dish (9 x 13). Bake for 30 minutes.
    • While the quinoa is baking, heat the oil in a large skillet. 
    • Add the jalapeño, onion, and peppers. Saute until tender-crisp.
    • Remove from heat and set aside.
    • Toss the chicken with the taco seasoning. 
    • When the quinoa is done with the first 30 minutes of baking, add the chicken, stir gently to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking.
    • Top with the peppers and remaining cheese - bake another 5-10 minutes or until the cheese is melted to your liking.