It Tastes Good!

Japanese Chicken Drumsticks

2012-01-30T11:46:00.005-07:00

Japanese Chicken ~~Wings~~ Drumsticks

Serves 6

Serve with basmati rice

The original recipe uses chicken wings, but as we had drumsticks in the freezer, we used those -- to yummy success.

12 large chicken drumsticks, with skin

Sprinkle chicken pieces with salt and pepper.

Bake at 375 F about 30 minutes, until mostly done.

When cool enough to handle, remove the skin, toss away.

With a fork, remove meat from bones* and put into baking dish or dutch oven.

While chicken is baking,

make the sauce in a saucepan:

2 Tbsp cornstarch

1 1/2 cups water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup white or rice vinegar

1 - 2 cloves garlic, minced

1 - 2 tsp fresh ginger, minced

1/8 tsp black pepper

Cook sauce over medium heat until mixture thickens.

Then pour over chicken.

Bake about 30 minutes at 375 F, uncovered

*Save the leg bones to make soup stock another day.

Photo source: Yahoo images

Good Old-Fashioned Gingerbread

2011-12-12T11:12:00.000-07:00

Ingredients:

1/2 cup butter (60 ml)

1/4 cup sugar (60 ml)

1 tsp cinnamon (5 ml)

1 tsp ginger (5 ml)

1 tsp cloves (5 ml)

1/4 tsp salt (1 ml)

1 tsp baking powder (5 ml)

1 1/4 cups flour (300 ml)

1/2 tsp baking soda (2 ml)

1/2 cup fancy molasses (2 ml)

1/4 tsp baking soda (1 ml)

3/4 cup boiling water (175 ml)

1 egg, beaten

Instructions:

Cream butter and sugar.

In a separate bowl mix cinnamon, ginger, cloves, salt, baking powder and flour.

Beat 1/2 tsp baking soda into molasses until foamy. Add to butter mixture.

Add the 1/4 tsp of baking soda to the boiling water.
Add this alternately with the dry ingredients to the butter-molasses mixture.

Fold in beaten egg.

The batter will be thin. Pour into greased loaf pan

Bake 30 minutes at 400 degrees F (200C) or until done.

Serve warm with whipped cream, lemon sauce, or ice cream.

Recipe originally from The Best of the Best and More

photo source: Google images

Nutchos

2011-12-11T10:53:00.001-07:00

Doesn't this chocolate-covered pot call out to the kid in you?

Get me a spoon and my taster!

"Call them cookies, call them candies, call them delicious!"

We agree!!!!

Makes about 48

2 - 10 oz packages of semisweet chocolate chips (2-300 g)

1 - 10 oz package peanut butter chips (300 g)

2 cups salted peanuts

7 oz box ripple potato chips, coarsely crumbled (200 g)

1. Melt chocolate and peanut butter chips.

2. Sir in peanuts and crumbled chips.

3. Drop by teaspoon on cookie tray.

4. Leave to cool or put tray in freezer for quicker setting.

5. Store in containers and return to freezer*.

As the recipe goes on to say:

"You can also freeze these and eat them when you're doing the laundry!"

Recipe originally from The Best of the Best and More

Cherries 'n' Cream Dessert

2011-12-10T09:47:00.000-07:00

(This is my sister's recipe and it is well worth making!)

This dessert makes a wonderful addition to any buffet or holiday meal. Although rich, it's light so you don't feel overstuffed if you have a smallish piece. But I warn you, you'll want seconds, so save room -- skip the vegetables!

Cookie Crumble Crust:

1 cupbutter plus 2 tbsp

2 1/4 cupsflour

3/4 cupbrown sugar

3/4 cupfinely chopped almonds

Filling:

1 250 gpkg cream cheese

1/2 cupsugar

3/4 tspalmond extract

500 mlwhipping cream

4 tbspicing sugar

1 tsp purevanilla extract

Topping:

1 1/2 canscherry pie filling

For crust, melt butter, then addflour, sugar, nuts and mix well. Mixture will resemble soft cookie dough. Spread on a large, ungreased baking pan. Bake at 375 degrees F for about15 minutes, until golden brown. Stir mixture often as it bakes, breakingit apart into fine pieces.

After baking, let crumbs cool slightly. Reserve one cup for topping, press remaining crumbs into a 9″x13″ baking panand bake at 350 degrees F for 5-7 minutes, being careful not tooverbrown. Remove from oven and cool. A few minutes in the freezerwill speed the process nicely.

Meanwhile, beat together whippingcream, icing sugar and vanilla until stiff peaks form. Refrigerate untilneeded. Beat together cream cheese, sugar and almond extract untilsmooth. Fold whipped cream into cream cheese. Spread mixtureonto cool crust.

Carefully layer cherry pie filling over cream cheese. Sprinkle with reserved crumbs. Refrigerate at least 3 hours beforeserving.

Potato Tips

2011-11-29T07:21:00.001-07:00

EVER WONDER WHY why your potato dishes turn out better some times than other times? Well, a few years ago I finally discovered that a potato is not a potato is not a potato (sure, just call me Mrs. Potato Head).

The reason we have varieties is because they not only have variances in taste, but in texture. Which means that some potatoes are better for certain recipes than others.

Here's a helpful list I originally found on a bag of potatoes I got from the Edmonton Potato Growers. (You might want to check out their website for a list of a few neat potato recipes).

Use by Variety	Russet	Red	White	Yellow	Blue/Purple	Fingerling
Boil		§	§	§	§	§
Bake	§			§	§	§
Steam		§	§		§	§
Mash	§			§
Roast	§	§				§
French Fry	§		§	§
Soups/Salads		§			§	§
Scalloped/ Au Gratin	§		§	§

photo source: Glitter-graphics.com

Maureen's Cinnamon Buns

2011-11-18T11:12:00.001-07:00

For the dough:

3 1/4 cups flour

1/4 cup sugar

1/2 tsp salt

1 pkg instant yeast

3/4 cup milk, 2%

1/4 cup water

1/4 cup butter or margarine

1 egg, slightly beaten

Reserve 1 cup flour.

Mix flour, sugar and salt first; then sprinkle yeast, mix.

Heat milk, water and butter until hot to the touch.

Stir the hot mix into the dry ingredients. Add the beaten egg. Stir.

Mix in enough reserve flour to make a soft dough (you'll have left over).

Turn on floured surface.

Knead, adding reserve flour as needed so it's not sticking.

Knead about 5 minutes or until elastic.

Cover and rest 10 minutes*

(no, not you, the dough!)

Making the buns:

Roll dough to a 14" square.

Spread 1/2 cup butter (approx) over the rolled dough

Sprinkle:

2/3 cup brown sugar, packed

1 Tbsp cinnamon

1/2 cup raisins

1/2 cup pecans (opt)

Roll up and cut into slices

Preparing the Pan:

(I used one 9x9" and one round 8" pan)

Spread approx 1-2 Tbsp butter at the bottom, then sprinkle some brown sugar.

Lay the slices into the pans.

Cover and let rise approx 30 min.

Bake at 375 degrees F for approx 20 min.

After baking, immediately turn pans upsidedown and

remove them from the buns.

*Tip: If my kitchen is cool, I like to turn on the oven and let the stove area warm up a bit. I put the rising dough in its mixing bowl near by on the counter to rise. The dough should rise enough to leave a hole when you poke it.

Potato Soup

2011-10-02T14:14:00.000-06:00

When we were growing up on the farm, Mom made this soup with farm fresh sour cream, so it's not quite the same with commercial sour cream, but perfectly acceptable. Serves 4-6.

4 large potatoes*

1 large onion, chopped and sauteed lightly

1/2 cup sour cream

1 Tbsp flour

1/2 Tbsp vinegar, add to taste

salt and pepper

water to cover

Dice potatoes and cook in salted water. When potatoes are tender, add sauteed onions. Mix sour cream with flour, vinegar, salt and pepper; add to soup. Stir, simmer for a few minutes. Taste and add seasoning or vinegar to taste. We like ours a little tangy.

* If you've got leftover mashed potatoes, add them to a vegetable or chicken stock. Saute the onions, add to soup. Simmer until hot. Add the sour cream mix (sour cream, flour, vinegar, seasoning) and simmer 2-3 minutes more.

Serve with hot biscuits or crusty bread.

Blueberry Loaf Cake

2011-09-19T00:30:00.000-06:00

Blueberry Loaf Cake

(adapted from Taste of Home recipe)

Preheat oven at 350 degrees

Grease one 9x5" loaf pan

1/2 cup butter, softened (I use Becel too and it works)

1 cup sugar (I used less)

2 eggs

1/2 cup milk

1 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking powder

1 cup fresh or frozen blueberries

TOPPING:

2 - 4 tsp brown sugar

1 tsp ground cinnamon

recipe adapted from the Taste of Home recipe

Cream butter and sugar till fluffy. Beat in eggs, milk and vanilla. Combine flour and baking powder; add to cream mixture just till combined.

Pour 1/2 the batter into the greased pan. Gently layer blueberries over top, add the rest of the dough over the berries.* Sprinkle the topping and bake about 50 minutes (or until done).

Cool in the pan about 10 minutes before removing. Cool completely.

* My tip: Adding the blueberries this way rather than mixing them into the dough prevents you from getting 'blue dough.'

Out Of The Blue

2011-09-17T09:30:00.002-06:00

Blueberry Loaf Cake

Do you ever lament at how the batter turns that purple-y blue when adding blueberries? No matter how gently and carefully I fold the berries into the batter, by the time I'm done everything is blue. Now I love the blue of the berries, but I do not like blue-streaked dough, so here's how I deal with it:

For blueberry loaves, I divided the dough and poured 1/2 into the pan. Then I sprinkled the blueberries over top and finished adding, and spreading, the rest of the dough over the berries. As you can see, no blue dough.

And...here's what I do for pancakes: Ladle the batter on the hot grill first, then top with a few blueberries and press just a smidgeon into the dough, so they are slightly hidden - that way they won't stick when you flip them to fry on the other side.

Honey-Glazed Pork Tenderloin

2011-09-16T17:14:00.002-06:00

Honey-Glazed Pork Tenderloin
(originally from Canadian Living
Let's Barbecue! Cookbook Special, Summer 2004)

1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 Tbsp liquid honey
1/2 tsp grated lime or lemon (I really like the lime)
1 tsp lime or lemon juice
2 pork tenderloins

In small bowl, combine garlic, cumin, salt and pepper. Rub all over pork. Marinate for up to 24 hours. Then grill it on the BBQ on med-high heat about 25 minutes. (Sometimes I roast it in the oven at 350 degrees.) Tastes good either way.

Meanwhile, in small bowl, stir honey, lime rind and juice; brush over pork. Grill, covered, until slightly sticky and glazed, about 2 minutes. (If you're roasting it, brush on during the last 5-10 minutes of your baking time.)

When cooked, transfer to cutting board. Tent with foil about 5 minutes before slicing.

Makes 4 - 6 servings

Beef Vegetable Soup

2011-09-16T01:52:00.000-06:00

Making the Broth:

2 lbs beef bones

8 cups water

1 medium onion, chopped

2 stalks celery, loosely chopped

1 carrot, loosely chopped

1 tsp salt

1 bay leaf

5-6 peppercorns

Roast the beef bones in 400 degree oven until nicely browned (about 30 minutes). Place in a large soup pot or dutch oven, add the water, vegetables and spices. Simmer for approx 2 hours. Strain and reserve the broth; if there's nice meat on the bones, save for the soup; discard the bones and vegetables.

Making the Soup:

The homemade broth

Meat chunks for the bones

2 stalks celery, chopped into bite size pieces

1/2 large cabbage, shredded

2 - 3 carrots, small pieces

1 cup green peas

Tomatoes (canned or fresh)

1 28 oz can diced or 1 medium fresh, chopped

2 Tbsp fresh chopped dill

1/2 tsp steak spice

Salt and pepper to taste

Put broth back in pot. Add any bits of meat from the bones. I like to saute my vegetables first, so I saute about 5 - 6 minutes before adding to the broth. Add dill and simmer until vegetables are tender. Season to taste. Serves 4 - 6.

Best served with fresh buns or bread.

Enjoy!

Harvest Fruit Dessert

2011-09-15T05:40:00.000-06:00

Harvest Fruit Dessert
(originally from What Cooking magazine, Fall 2008)

1/2 cup non-hydrogenated margarine
1/3 cup sugar

1 cup flour

12 pkg (250 g) cream cheese

1/4 cup sugar

1/4 cup maple syrup, divided
1 egg

2 plums, thinly sliced
2 small apples, thinly sliced
1/4 cup ground toasted pecans

Heat oven to 375 F. Mix margarine and 1/3 cup sugar until fluffy. Add flour; mix until blended. Press into the bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese and remaining sugar until blended. Stir in 3 Tbsp. syrup and egg. Spread onto crust. Top with fruit and sprinkle with nuts. Bake 40 - 45 minutes or until center is almost set. Let stand 5 minutes.

Run knife around rim of pan to loosen; cool before removing rim. Refrigerate 3 hours. Drizzle with remaining syrup.

Papaya Avocado Salad

2011-09-03T17:03:00.001-06:00

Papaya Avocado Salad
(originally from The Best of the Best-- the The Best of Bridge series)

1 head of romaine lettuce (I've also used leaf)
1 ripe papaya (when they are yellow skinned)
1 large ripe avocado, peeled and sliced
red onion sliced into rings

Dressing
1/4 - 1/2 cup sugar
1/2 tsp. dry mustard
2 tsp. salt (too much -- I use maybe 1/2 tsp)
2 Tbsp papaya seeds (scooped from the fruit)
1/2 cup white wine vinegar
1/2 cup salad oil (I use olive oil)
2 green onions, finely chopped

Combine dressing ingredients in blender until papaya seeds look like ground pepper.

Prepare lettuce for salad. Halve and peel papaya. Scoop out seeds and save 2 Tbsp. Just before serving, add papaya, avocado and red onion slices to lettuce.
Pour dressing over salad and toss. (The amount is generous so it can make a very large salad). Serves 6-8.

Enjoy!

Sicilian Salad

2011-08-28T18:24:00.000-06:00

I first saw the recipe for this Sicilian Salad in an older issue of the Hello! magazine. They did a feature on California chef David Tanis, who had just published his newest food book Heart of the Artichoke and Other Kitchen Journeys.

If the samplings they shared in the magazine, of which this is one, is any indication of what else is in the cookbook, I want this for my own kitchen.

Michael Pollan, author of In Defense of Food, describes it as “A book of great beauty and, much more rare, real wisdom about food, one that manages to instruct and delight in equal measure.”

Sicilian Salad

In a salad bowl add:

1 fennel bulb, trimmed and thinly sliced

Sprinkle with salt and pepper

Whisk together:

1 garlic clove, smashed into a paste with a little salt

3 tbsp olive oil

Juice of 1/2 lemon

Pour over the fennel

Add to the bowl:

1 small bunch radishes, thinly sliced

2 scallions, thinly sliced

2 heads tender lettuce, torn into large pieces

large handful of arugula

Sprinkle lightly with salt

Toss gently to coat

Top salad with:

2 navel oranges, peeled and sliced into rings

a few mint leaves, chopped

Enjoy!

Mango Pepper Salad

2011-08-25T19:53:00.001-06:00

This is a refreshing summer salad

In a bowl:

1 mango (or 2 nectarines), matchstick-size pieces

1 sweet red pepper, ditto

1/3 cup sweet or red onion, sliced

1 tbsp fresh coriander (I've used mint too), chopped

Whisk together:

1 tbsp lime or lemon juice

1 tbsp vegetable oil

dash hot pepper sauce

Pour over the other ingredients.

Goes nicely with grilled steak or chicken.

Enjoy!

Tea Biscuits

2011-06-16T12:08:00.004-06:00

My Old Standby
(from an ancient Purity flour cookbook)

Preheat oven to 425F

Sift together

2 cups flour

4 teaspoons baking powder

salt to taste

Blend together

1/2 cup shortening

(I use Becel these days)

Add

approx. 1 cup milk
(add gradually)

Stir with a fork to make a soft dough.

Turn dough onto lightly floured surface and knead 8 - 10 times.

Roll or pat to desired thickness (it doubles in height when baked).

Cut with floured cookie cutter. Place biscuits on ungreased baking sheet,

close together for soft sides or an inch apart if you like crusty sides.

Bake for 12 - 15 minutes till golden brown.

I get about 10 - 12 biscuits (depends on the size cutter I use)

Tip:

If I'm in a hurry, I'll leave the dough as one piece

and shape it into a sort-a circle,

mark with a fork into pie wedges, and bake whole.

Then I slice into wedges.

These go great with any soup, such as

Moroccan chicken vegetable soup
(recipe also on this site)

Marie's Light Fruitcake

2010-11-01T09:32:00.000-06:00

Marie’s Light Fruitcake

3 cups light raisins                                       1 lb butter, softened

2 cups mixed glazed fruit (one tub)             2 cups white sugar

6 slices candied pineapple, chopped           10 eggs

1/3 cup chopped orange peel                      rind of one lemon

1/3 cup chopped lemon peel                       juice of one lemon

1 cup green glazed cherries                        2 tsp almond flavoring

1 cup red glazed cherries                            1 tsp vanilla

1 ½ cups whole blanched almonds             3 cups flour

1 ½ cups pecan halves                                1 tsp salt

1 cup flour                                                  1 tsp baking powder

Prepare 3 loaf pans – line with 2 alternating layers of brown paper and grease. Mix all fruit and nuts with one cup flour.

Cream butter with sugar. Add eggs, one at a time. Stir in flavorings and lemon rind and juice. Combine flour, salt and baking powder. Add to creamed mixture, stir well. Mix in fruit and mix well. Divide batter between 3 pans.

Bake at 275 F for 2 – 2 ½ hours, or until toothpick comes clean.

Cool in pans. When cool, remove and brush with brandy. Wrap in plastic. Ripen for 2-3 weeks, brushing 3 more times with brandy, and then may be frozen.

Make Your Own Vanilla Extract

2010-04-15T10:31:00.008-06:00

I love the flavour of vanilla! But it wasn't until my sister gave me a small bottle of her homemade extract that I realized my tastebuds had never really experienced a true vanilla experience.

I was totally amazed at the richness and sweetness -- what a far cry from the concoctions labeled vanilla extract found at my local grocery store.

If you're interested in upping your own vanilla experience, you might want to zip over to Tracy's at SugarCrafter and try it out yourself.

Matt's Greek Salad Dressing

2010-02-03T20:42:00.006-07:00

One day my teenage nephew, who likes Greek salad, went in search of a great recipe he could make at home. When he found this dressing, we were delighted he decided to share it with his aunties and grandma. He even made the salad for us on Christmas Day. Deee-lish!

Matt's Greek Salad Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1 tsp salt (or to taste)
1/2 tsp Greek oregano
1 clove garlic, finely chopped

Combine all ingredients and whisk or shake until blended. Serve over a mix of cucumbers, ripe tomatoes and finely chopped onion. Add green pepper, kalamata olives and feta cheese for a more authentic Greek salad.

Enjoy!

Sweet Tart Bread Dressing

2010-01-25T16:12:00.011-07:00

Our family loves dressing (where we come from it's called stuffing). Not only do we like it with turkey or chicken, but with pork as well.

Below is a recipe we like using with porkchops. Of course, there's no cavity to stuff the ingredients inside, so we place the mixture in the bottom of a baking dish and layer the browned and seasoned (salt, pepper, and a little clove) chops over top, putting it all in the oven to finish baking about 30 -35 minutes, or until chops are done.

I've also used butterflied pork tenderloin and used some of this stuffing inside. Tie it back together with kitchen string.

NB. The dressing can dry out, so I try and make sure as much of it is tucked beneath the chops. There have been times we've had quite crusty edged dressing (still tastes fine, but abit too crunchy).

These measurements are approximate and makes enough for about 4 servings.

Sweet Tart Bread Dressing

3 Tbsp butter
1 1/2 cups minced, peeled apple
3/4 cup minced celery, including leaves
6 Tbsp minced onion
6 Tbsp minced parsley

1/4 tsp sage
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

1 - 2 tsp grated orange peel
6 Tbsp softened prunes, raisins or other dried fruit, chopped fine

2 cups soft bread cubes (not the already-dried kind)

salt and pepper, to taste

Some liquid -- water or broth to moisten but not drown

(start with 1/4 cup)

Melt butter in skillet. Add apple, celery, onion. Saute. Stir in everything except bread cubes. Add the sauteed mixture to bread, mix and moisten with liquid. Spoon into baking dish. Cover and bake.

Enjoy!

New Year Food Goal

2010-01-06T15:01:00.011-07:00

Happy New Year!

One of my food goals for 2010 is to take my cooking and meal prep to another level. I'm a decent cook, sometimes a really good one, but of late my efforts have been less than perfect.

Too many times we've gathered round the supper table to find the veggies either too soggy or too crisp, the entree from the oven a tad overdone, and the salad that could hardly be called a salad because its only ingredient was lettuce. (To me a real salad has all sorts of veggies, nuts, grains and fruits included.)

Why this slide into what has become second-rate dinner fare? In a word -- multi-tasking!

Too often I've been trying to fit too many things into my afternoons, which means I've had to squeeze what should be considered a non-negotiable into my work day as if supper was a temporary, one time, surprise. Duh!

Meals -- and meal prep -- are not negotiable! We eat every day. So we need to make room and plan time for all the tasks required to get a delicious meal on the table.

Everything from menu-planning, shopping, putting away the food in pantries and freezers, to actually chopping the onions, etc.

For me, meal prep has to become a more important part of my day's plan. Squeezing it in like an unwanted visitor is no longer an option.

I want to be more 'present' to the task of taking care of my family's bodies, in this case, cooking meals that are nutritious, as well as a joy to eat.

It's all part of making our lives in the kitchen happier and more beautiful!

Brenda

Almond Cherry Balls

2009-12-17T01:24:00.002-07:00

Almond Cherry Balls

Preheat oven to 325 F

1 cup butter
1/4 cup icing sugar (powdered)
1 tsp vanilla
2 cups flour
1 cup ground almonds
18 candied cherries, halved

Cream butter and icing sugar until fluffy. Add vanilla, flour and almonds. Mix well. Mixture will look pastry like. Take a teaspoon of dough and start to form a ball. Push half a cherry into the dough and finish forming the ball (the cherry should be hidden inside).

Bake on greased cookie sheet for 30 - 35 minutes. Roll in icing sugar while still hot. If you wish, once the cookies are completed cooled, you can roll them again for another layer, as the sugar melts the first ime.

Makes 3 dozen tiny delicious morsels.

Sugar Plums

2009-12-03T18:15:00.002-07:00

Sugar Plums

2 cups whole almonds

(toasted in a 400 degree oven for 10 minutes,

cooled, then finely chopped)

1/4 cup honey

2 tsp grated orange zest

1 1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp freshly grated nutmeg

1 cup finely chopped dried apricots

1 cup finely chopped pitted dates

1 cup icing sugar (confectioner's)

Combine the honey, orange zest and spices. Add almonds, apricots, dates and icing sugar. Mix well. Using a teaspoon, take pieces of the mixture and roll into balls. Then roll in extra icing sugar.

Store in single layers between wax paper in airtight containers in the refrigerator, up to one month...except, you won't have to worry about them getting stale!

Please note....in the original recipe, the icing sugar was not meant to be included in the mixture; it was meant to coat the balls, once formed. But, as I didn't read the recipe properly (oops), I added the icing sugar in with the rest of the ingredients. It didn't seem to hurt the texture as they still rolled really well. They were still quite a toothsome delectable.

Chocolate Chunk and Hazelnut Biscotti

2009-11-07T08:46:00.011-07:00

The photo is from A Good Appetite

Christmas is coming... and with that comes the delightful time of pouring over my recipe books and searching food sites to find those 'just right' recipes.

I've been thinking about what kind of gifts from my kitchen I'd like to share with people this year. What about biscotti?

My sis went hunting for some yummy looking recipes. She found this chocolate chunk and hazelnut biscotti over at A Good Appetite.

Kat, author of A Good Appetite, tells us that she began a holiday baking tradition that she found helpful. She'd bake a batch of cookies for each of the eight weeks leading up to Christmas. This gave her a good selection of goodies in time for the holidays, without feeling overwhelmed at making tons of stuff at any one time.

What a great idea, Kat! I've always enjoyed the tradition of opening the little windows on Christmas Advent calendars every day until the BIG DAY arrives. A baking advent sounds just as wonderful.

So go check out the recipe... and Kat's yummy site!

Happy Baking!
Brenda

Beet Borscht

2009-10-24T08:06:00.002-06:00

Beet Borscht

4 Tbsp butter or oil

2 carrots, sliced or grated

1 large onion, diced

24 oz can tomatoes, chopped

6 beets, about 2 lbs, grated

1 - 2 small zucchini
(or small head cabbage), grated

8 cups chicken stock

1 tsp sugar

4 - 6 sprigs of dill, chopped

juice of 1 lemon

2 - 3 Tbsp red wine vinegar

Salt and pepper, to taste

sour cream

Melt butter in large saucepan. Add carrots and onions. Cook until soft, but not brown, about 3 - 5 minutes.

Add zucchini, beets, tomatoes, chicken stock, sugar and 1/2 the dill. Mix and bring to a boil. Let simmer about 45 - 60 minutes. Add rest of dill, lemon juice, and vinegar. Season to taste. Serve topped with with a dollop of sour cream. (It tastes great without it too.)

Sloppy Joes, Casserole-Style

2009-10-22T17:03:00.001-06:00

This casserole incorporates my all-time favourite Sloppy Joe recipe. I got the Sloppy Joe recipe from a lady I met while living in Venezuela. I had the wonderful opportunity to live there for several months after I graduated from college. And no, the recipe isn't Venezuelan, but that's where I first tasted it, so the two memories are entwined.

Sloppy Joes

4 lbs ground beef

1 medium onion, chopped

1 red pepper, chopped (use green if you like)

2 Tbsp sugar
2 Tbsp flour
2 Tbsp vinegar
2 Tbsp mustard
salt and pepper to taste
1 family size ketchup (I didn't use that much)
a little water to thin

Saute the onions and peppers. Remove from the pan and saute ground beef until cooked. Return the onions and peppers to the pan. Then add the sugar, flour, vinegar, mustard, ketchup, seasoning, and a little water.

Simmer for about 10 - 15 minutes or until thoroughly cooked. This is great over homemade buns.

Now......if you want a casserole type meal, then cook 2 cups of macaroni and add the cooked pasta to the mixture. Stir together. Bake in a casserole dish at 350F for 25 - 30 minutes or until it's bubbling. If you like, add grated cheddar cheese on top.

Either way it's fast, easy and delicious. Yum!

Muy sabrosa

Chicken Barley Soup

2009-10-19T13:30:00.009-06:00

My Mom's Chicken Barley Soup

1 tsp oil

2 cups mushrooms, chopped

1 onion, chopped

10 cups chicken stock

2 medium carrots, grated

2/3 cup pearl barley

1/4 - 1/2 tsp thyme or greek oregano, to taste

2 cups diced cooked chicken

fresh chopped parsley

Salt and pepper, to taste

Saute mushrooms and onion in oil until mushrooms are limp, about 5 minutes. While these are saute-ing, in a large pot add the chicken stock, carrots, pearl barley, and thyme or oregano.

Add sauteed mushrooms and onion to the stock mix. Bring to a boil and simmer for 45 minutes. Stir occasionally. Add chicken and parsley and simmer another 5 minutes. Season with salt and pepper, as desired.

Serves 4 - 5.

Almost Martha's Hot Fudge Sauce

2009-10-14T17:12:00.005-06:00

A couple of years ago, I traveled to another city for a week-long conference. I stayed at a friend of a friend's place. Although we'd never met, from the first moments we spent together, my hostess made me feel so welcome in her home.

The most amazing thing was that even though I'd arrived late in evening, she asked me if I'd be interested in a bowl of ice cream with homemade fudge sauce. She was just thinking of making some for herself when I arrived. Sounds good to me, I replied. And it was!!

Here's her recipe (she said it was a Martha Stewart recipe):

Hot Fudge Sauce

1/2 cup sugar
1/4 cup light cream*
1 1/2 Tbsp butter
1/4 cup cocoa
1/2 cup corn syrup
1/2 tsp vanilla

Put everything in a saucepan. Stir with a whisk until well combined. Bring to a boil and let boil for 2 minutes over medium heat. Stir constantly.

*I have substituted the cream with milk (even skim) and it still works amazingly well. Which is good if you need to watch your fat or calorie intake.

Quotable

2009-09-26T10:27:00.004-06:00

The discovery of a new dish
does more for the happiness of mankind
than the discovery of a star.
~Anthelme Brillat-Savarin

Phantom Rhubarb Muffins

2009-09-17T14:48:00.010-06:00

Phantom Rhubarb Muffins
'The Best of the Best and More Cookbook'

1/2 cup fat-free sour cream
1/4 cup vegetable oil
1 large egg
1 1/3 cups flour
1 cup diced rhubarb
2/3 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt

Blend together sour cream, oil and egg. Set aside. In another bowl, stir remaining ingredients together and combine with sour cream mixture. Mix just until moistened. Fill muffin pan. (I find this is a 9 muffin recipe, so I increase the recipe by 1/4 to get 12 muffins.)

Topping

1/4 cup brown sugar
1/4 cup chopped pecans
1/2 tsp cinnamon
2 tsp melted butter

Combine all ingredients and spoon on top of each muffin. Bake at 350F for 25-30 minutes. (I also increase this recipe by a 1/4.)

NB. These make great desserts served warm with a scoop of ice cream.

German Beef Stew

2009-09-16T09:18:00.001-06:00

German Beef Stew
(Fandrich Family Heritage Cookbook)

2 Tbsp oil
1 clove garlic, crushed
1 cup onions, diced

Saute garlic and onions in oil until tender. Set aside.

3 lb stew beef, cut into small cubes

Saute beef until brown on all sides. I like to sprinkle a little salt and pepper as it's browning. Then return onions to the pot.

8 1/2 cups beef broth or water
1/4 cup white vinegar
1 Tbsp sugar
1 bay leaf
1 - 2 Tbsp fresh dill, chopped
1 - 2 tsp salt (to your taste)

Bring to a boil. Reduce heat and simmer covered for about 1 1/2 hours, or until meat is tender. Twenty minutes before meat is done, add:

2 cups carrots, diced
1 cup fresh beans, sliced
A sprig or two more dill, chopped

Simmer until veggies are tender.
Then add to thicken:

1 - 2 Tbsp flour
1/4 cup cold water

Add to stew and cook about 2 minutes or until thickened.

4 cups cooked potatoes, boiled or mashed
(I don't always add the potatoes to the stew,
but keep them as a side dish to pour the stew over.)

Serve with Dumplings.

A Cupcake A Day

2009-09-12T15:46:00.003-06:00

So..... you think if an apple a day keeps the doc away, would a cupcake a day do the same? Well, maybe if it's got carrots or zucchini in there somewhere!

Now take a bite.....yum.... and no worries if a little icing gets on the tip of your nose.

picture from a package of notecards I bought

Chocolate Zucchini Cake

2009-09-10T15:13:00.007-06:00

We made this recipe yesterday afternoon. It is a recipe my aunt gave me a few years ago when I visited her.

It was delicious then, it's delicious now. And the best part was the fun of sharing some of it with special friends and a good neighbour!

Chocolate Zucchini Cake

Oven - 350 F
9 x 13 pan

Beat the following together:

1/2 cup butter or marg
1/2 cup oil (I used olive and it was fine)
1 3/4 cup sugar (I used 1/4 cup less)
2 eggs
1 tsp vanilla

Combine the dry ingredients in separate bowl:

5 Tbsp cocoa
2 1/4 cup flour
1/2 tsp salt (opt.)
1/2 tsp baking powder
1/2 tsp cinnamon

In a measuring cup, mix together:
1/2 cup milk
1 tsp baking soda

2 cups shredded zucchini

Add wet and dry, alternately. Add zucchini. Mix. Put into greased baking pan.

Topping

1/3 cup brown sugar
1/3 cup chopped nuts
1/3 cup chocolate chips

Spread on top of mixture. Bake 30 - 35 minutes.

Mennonite Girls Can Cook Blog

2009-08-31T10:54:00.007-06:00

Found a wonderful new food blog this morning. My sister recommended it.

Be forewarned that chances are you'll be highly inspired to head straight for your kitchen to whip up some of these tempting recipes. I can feel the 'juices' stirring already!

Enjoy!

Tomato Pizza

2009-08-28T18:30:00.002-06:00

It's the time of year when tomato plants are laden with ripening fruit.

I love pizza with fresh tomatoes on top.

Start with your favourite crust, drizzle on some tomato sauce (canned or homemade), layer a little cheese (whatever you like), add slices of tomato, sprinkle with sliced garlic cloves, parsley or basil. Drizzle a little olive oil over it all. Bake at 450F for about 10 minutes, or until the crust is crisp and the cheese is melted.

Looking for other delicious ideas on how to use tomatoes? I suggest you pop over to Lorrie's for some very tasty ideas. My mouth was watering as I read her posting.

Cherry Crunch

2009-08-22T11:08:00.008-06:00

We tried a new cherry recipe last night from Joy of Cooking. It was yumyum!!

In my usual cooking style, I sorta followed the recipe but not totally. I didn't have tapioca on hand, so I thickened the cherries and juice with corn starch. So here's my version of..........

Cherry Crunch

Serves 4

Preheat oven to 350F

Part 1:

In a saucepan, begin cooking

2 cups of sour cherries
1/2 cup sugar (approx, enough for your taste)

As they cook, they make a lot of juice, so when they are almost done, I added

1 - 2 tsp cornstarch (approx) and cooked until thickened. Set aside.

Part 2:

1/2 cup butter, melted
1 cup brown sugar, packed
1 cup flour
1 cup quick-cooking oatmeal
1/4 tsp baking powder
1/4 tsp salt

Mix all ingredients until crumbly. In a 9x9 baking pan, put half of this mix on the bottom. Spread the cherry mixture on top. Sprinkle remaining crumble over cherries.

Bake 30 to 35 minutes or until brown.

Serve with low fat vanilla yogurt ice cream (well, you gotta cut back somewhere)!

Cherry Compote

2009-08-21T14:05:00.002-06:00

Cherry Compote
(from my ancient Purity Cookbook)

2 quarts sour cherries, pitted, set aside

In a saucepan,

combine and boil for 5 minutes:

2 cups dry red wine
1 cup white sugar
2 Tbsp lemon juice
1 tsp grated lemon rind

Add cherries, cook until syrup is reduced to 2/3 of original volume.

Combine and blend into syrup:

1 tsp cornstarch
1 Tbsp cold water

Simmer 5 minutes and flavour with:

2 Tbsp Kirsch or cherry brandy.

Can replace with Almond Extract, but use less

Pour syrup over cherries.

Ladle into sterilized jars. Makes 6 6-oz jars.

Very nice over ice cream or pancakes.

Fresh Cherry Pie

2009-08-21T13:58:00.003-06:00

Fresh Cherry Pie
(from The Joy of Cooking )Preheat oven to 450 F

One 9-inch double-crust pie

4 cups fresh sour cherries, washed, drained, pitted

Combine, then mix gently with cherries:

2 2/3 Tbsp quick-cooking tapioca
1 1/3 cups sugar
2 drops almond flavouring or 2Tbsp Kirsch

Let fruit mix stand 15 minutes.

Then pour fruit into pie shell and dot with

2 Tbsp butter

Cover with a well-pricked top or lattice. Bake 10 minutes at 450F, then reduce heat to 350F and bake about 40 minutes longer until nicely brown.

Sour Cream Cherry Pie

2009-08-21T13:57:00.002-06:00

Sour Cream Cherry Pie
(from The Joy of Cooking)

Preheat oven to 325F

1 9-inch single-crust pie or 4 tarts

Fill shell with the following cherry custard:

3 eggs, beaten
3/4 cup sugar
3/4 cup cultured sour cream (I use no fat kind -- it works)
2 cups fresh cherries, pitted

Bake until the custard is firm, about 1 hour.

Serve very hot or very cold.

Alberta's Little Cherry Miracle

2009-08-21T12:59:00.015-06:00

Photo taken in my backyard, 2009

Check out this link for information about the Evans cherry tree.

Alberta's little cherry miracle
Shared via AddThis

Sweet and Tangy Chicken with Rice

2009-08-20T16:50:00.001-06:00

Sweet and Tangy Chicken with Rice
serves 4 -6

8 to 12 boneless chicken thighs
(I also use chicken breast cut in small pieces)

Sauce:
1 small onion, chopped
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup chunky salsa (I've also used BBQ sauce)
1/8 tsp cayenne pepper (I've used a dash of hot sauce)

Rice:
3 cups water
1 1/2 cups white rice (I use mostly brown these days)

Preheat oven to 350F. Place chicken in baking dish. Mix sauce ingredients and pour over chicken.

Mix rice and water in separate ovenproof dish and cover with lid.

Put both dishes in oven and bake for 50 minutes.

This recipe comes from my dad family

Fandrich Family Heritage Cookbook.

Moroccan Chicken Vegetable Soup

2009-08-19T11:39:00.007-06:00

God is great, God is good...

Let us thank Him for our soup.
A-men

Moroccan Chicken-Vegetable Soup
Serves 6

3 lbs. chicken
(I use skinless breast and place in pot whole.
I've also used less chicken if I didn't have enough,
and it works fine)

2 large red onions, chopped
(don't skimp here -- you'd be amazed!)

6 carrots, peeled and sliced
(I grate mine, as I like the way they float in the bowl)

6 garlic cloves, minced
(totally, all of it)

2 bay leaves
1/2 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin

8 -10 cups chicken broth,
depending on how thick you like your soup

1/3 cup couscous
1/2 cup sliced green onions

In a large pot, put all ingredients, except for the couscous and green onions (they go in at the last). Bring to a boil, then simmer about 1 hour. Stir occasionally.

Take the chicken pieces out and break into bite-sized pieces. I shred it with a fork. Put the chicken back into the pot. Now add the couscous and green onions. Simmer till heated through.

(original recipe taken from The Best of Bridge:
The Best of the Best)

Tea Biscuits
go great with this soup!

Eat Your Vegetables

2009-08-15T17:37:00.002-06:00

Vegetables are a must on a diet.

I suggest carrot cake, zucchini bread,

and pumpkin pie.
~ Jim Davis

Welcome

2009-08-15T17:03:00.000-06:00

WELCOME to my recipe blog.

It was time to put my recipes in some kind of order. Why? Because I've got recipes in files, binders and shelves of cookbooks, and it's getting more cumbersome to find a recipe when I want it. Mmm... now which cookbook was that one in?

So, this blog is my way of sorting through the maze, and if you decide to stand over my shoulder as we shift through our family favourites, you are more than welcome!

After all, we always seem to be looking for new ideas to inspire us at meal times!

Won't you stay for lunch?

Brenda