Being Suzy Homemaker

Spanish Omelette

2013-02-06T08:48:00.000-05:00

We discovered this omelette dish about a year ago and make it once every few weeks. It's quick to pull together and I always work to have the ingredients on hand for an easy meal. We often eat it for dinner on an especially chaotic night because by the time we're ready to sit down to eat, it's cooled to the perfect temperature. Nigella suggests this as a great item for a picnic lunch though as the warmest you want to eat it is room temperature and it's easy to transport.

What I love about it though is the combination of colours and flavours. Simple ingredients highlighted together in an equally simple dish. The sweetness of the peppers, the sharpness of the cheese, the texture of the soft potatoes with vibrant colour of the bright green onions.

Spanish Omelette
Serves 4

Ingredients

12-15 baby new potatoes, halved and boiled until cooked through
5 eggs
3/4 of a jar of flame roasted peppers, roughly chopped
3 green onions, finely sliced
3/4 cup old cheddar cheese, grated
1 tsp butter
salt and pepper to taste

Directions

Heat an oven-safe, heavy-based frying pan on medium heat
In a bowl, whisk the eggs, add the peppers, green onions and cheese and season with salt and pepper. Add the cooked, drained potatoes
Heat the butter in frying pan and, when hot, pour in the omelette mix and cook gently for five minutes
By this time, the bottom of the omelette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top. It should be a little wobbly in the middle still but it will continue to cook as it cools
Once cool, slice into wedges and serve at room temperature

Recipe from Nigella Express

Rigatoni with Sausage, Peppers and Onions

2013-02-01T08:47:00.000-05:00

I wrote down this recipe from Giada de Laurentis' Everyday Italian at least two years ago and I'm so glad I've reconnected with it and finally made it. This is a wonderful pasta dish, unlike anything I have ever made, I think. It's rich and flavourful and the addition of the red wine makes it a truly special dish.

It was a little time consuming to make, but worth every minute. To help make this into a weeknight meal, it would be easy to make the sauce ahead and the toss it with pasta when ready to serve. We enjoyed it on a Sunday, which is the day I truly enjoy spending time in the kitchen and I was so happy to sit down and finally enjoy this one. This is definitely one for the regular rotation.

Rigatoni with Sausage, Peppers and Onions
Serves 4-6

Ingredients

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, cored, seeded and sliced
2 yellow onions, sliced
1 tsp salt
1 tsp freshly ground black pepper
4 garlic cloves, chopped
1/2 tsp dried oregano
1/2 cup chopped fresh basil
2 tbsp tomato paste
1 cup Marsala wine
1 (14.5 oz) can diced tomatoes, with juice
1/4 tsp crushed red pepper flakes (optional)
1 pound rigatoni pasta
freshly grated parmesan cheese, for garnish

Directions

Heat the oil in a large, heavy skillet over medium heat. Add the sausage and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
Keeping the pan over medium heat, add the red peppers, onions, salt and pepper and cook until golden, about 5 minutes. Add the garlic, oregano and basil and cook for 2 minutes.
Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with juice and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
Cut the sausages into 4-6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
While the sauce simmers, bring a large pot of water to a boil and cook the pasta.
Drain the pasta and add to the thickened sauce and toss to combine. Spoon into individual serving bowls and garnish with parmesan cheese.

Recipe from Giada de Laurentis' Everyday Italian

Chicken Pot Pie

2013-01-30T08:43:00.000-05:00

I laughed just now as I looked at the name of the recipe I'm about to type out. The author, Laura Calder, calls it "Chicken Pot Pie for the Perfectionists." Well, that's an understatement. This recipe is the longest recipe I have ever made for something that T tells me I could buy for $9.99 at Costco. I will argue up and down now though, having made it, that you cannot even begin to compare the two.

I didn't think of this recipe as a challenge. It's chicken pot pie, after all, not a dish I'm unfamiliar with. But it definitely was a challenge in cooking endurance. And if you think you can cut corners, don't. It is the detail in this recipe that makes it a truly incomparable pie. When all was said and done, this recipe took me two days to make, so if you do decide to do this, you need to be organized and have the time to dedicate to this. In fact, you'll even need some decent time to sit down to read through the ingredient list, let alone the instructions. So, grab a coffee and maybe a snack and settle in. Here goes:

Chicken Pot Pie for the Perfectionists
Makes 2 pies, 8-10 servings in all

Ingredients

For the Chicken

1 chicken, about 3 pounds, whole
salt and pepper
2 tbsp butter, softened

For the Enriched Stock

1 large carrot, halved
1 medium onion, peeled and quartered
1 celery rib, roughly chopped
1 large bay leaf
1 generous sprig of thyme
a few sprigs of parsley
6 peppercorns
1 tsp tomato paste
1 tsp soy sauce
5 cups chicken stock

For the Crust

Lard pastry

For the Garnish

3 carrots, sliced, about 2 cups
2 celery ribs, chopped
3 leeks, halved and sliced
1 tbsp olive oil
6 slices of bacon, cut in lardons
2 garlic cloves, finely chopped
2 cups frozen peas
2 large handfuls of chopped fresh parsley

For the Sauce

3/4 cup white wine
3/4 cup butter
3/4 cup flour
1/2 to 1 cup heavy cream
salt and pepper
1/2 tsp sweet paprika, more to taste

To Finish

egg wash

Directions

For the chicken, heat the oven to 375 degrees F, set the chicken in a roasting pan, season with salt and pepper, rub with butter and cook for 1 hour and 15 minutes. When cool enough to handle, discard the skin, remove the meat from the bird and set aside and put the carcass in a stock pot with the rest of the stock ingredients.
Bring stock ingredients to a boil and simmer, uncovered, for 1 1/2 hours. Strain and reserve 2 1/2 cups of stock for the recipe. Chop the chicken meat into bite sized pieces. You should have about 5 cups.
While the chicken roasts, make and chill the lard pastry, then prepare the garnish. Bring a large pot of water to a boil. Salt it and blanche the carrots and celery until al dente, about 5 minutes. Remove with a slotted spoon and rinse in ice cold water to stop the cooking. Drain thoroughly.
Heat the oil in a pan and saute the bacon, until cooked but not crisp, about 5 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the leeks to the pan and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Add the carrots and celery and cook 5 minutes, adding the garlic in during the last minute. Add the bacon, peas, parsley and reserved chicken meat. Season with salt and pepper.
For the sauce, pour the reserved chicken stock into a saucepan, add the wine and bring to a simmer. In a separate saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, whisking for 1 minute. Gradually whisk in the warm stock and cook until thick, about 1 minute. Remove from heat and stir in 1/2 cup of cream. Add more cream if needed but without making the sauce too thick. Season well with salt and pepper and add in the paprika. Pour the sauce over the chicken and vegetables and mix gently to combine thoroughly.
To assemble the pies, spoon the filling into two 9" pie plates. Divide the pastry into two disks, roll out rounds and lay over the filling, pressing to seal the edges. Cover and refrigerate until ready to bake.
Heat the oven to 450 degrees F. Brush the tops of the pies with egg wash and cut three slits in the top to allow steam to escape. Bake 25 minutes. reduce the heat to 350 degrees F and continue baking until the crust is deeply golden and crisp, about 30 minutes longer.

Recipe from Dinner Chez Moi, by Laura Calder

Lard Pastry

2013-01-28T08:45:00.000-05:00

It's easy to tell the difference between a homemade crust and a store bought one. The homemade one, to me, is always so much flakier and it always just tastes a million times better. I made this recipe for the top of my chicken pot pie and it was delicious. The crust became a deep golden colour, was perfectly flakey and didn't take any flavour away from the pie itself. Just what you want in a savoury pie.

Lard Pastry

Makes 2 disks, to cover 2 9" pies

Ingredients

3 cups flour
1 cup cold lard, cut into pieces
1 tsp salt
1/2 cup ice-cold water
egg wash
fleur de sel for garnish

Directions

Put the flour, lard and salt in a food processor and pulse to crumbs
Add the water and pulse until the dough just comes together
Remove, pat into a disk, wrap in plastic and chill until you're ready to roll it out
Once it's on the pies and just before baking, cut a few steam vents, brush all over with egg wash and strew over fleur de sel

Recipe from Dinner Chez Moi, by Laura Calder

Spaghetti with Quick Meat Sauce

2013-01-25T05:09:00.000-05:00

As a wedding gift, I got the pasta maker attachment for my KitchenAid stand mixer. It could easily be one of those gadgets that languishes in the cupboard collecting dust, but surprisingly, I use it quite regularly. It's usually pulled out when I'm making something for company, but since that hasn't happened in awhile, I thought it would be a treat for T and I to enjoy some fresh pasta.

Since the process of making pasta though is a little lengthy, the idea of a quick sauce to go with it sounded brilliant. What was also amazing about this sauce is that it's an easy vehicle to hide veggies in for unsuspecting picky diners (I'm looking at you, Dad). The second time I made this, I added red and yellow peppers and it was even better.

Spaghetti with Quick Meat Sauce
Serves 4

Ingredients

12 ounces spaghetti
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
3/4 pound extra lean ground beef
kosher salt and pepper
1 28 oz can crushed tomatoes
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated parmesan

Directions

Cook the pasta according to package directions
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, carrots, garlic and cook, stirring occasionally until soft, about 8-10 minutes
Increase heat to medium high. Add the beef, 3/4 tsp kosher salt and 1/2 tsp ground black pepper and cook, breaking up the meat with a spoon until no longer pink; about 5 minutes.
Add the tomatoes and simmer, stirring occasionally, until the sauce thickens, about five minutes. Add the parsley.
Serve the pasta with the sauce and sprinkle with the parmesan

Stuffed Shells with Ground Beef

2013-01-18T09:37:00.000-05:00

Another wonderful make-ahead dinner is stuffed shells with ground beef. I have made a similar dish with ricotta and spinach and the premise is the same -- make ahead and bake what you need. Perfect for a healthy weeknight meal.

These are hearty shells, full of ground beef and loads of cheese. Serving them with sour cream is decadent and it's almost like eating a plate of nachos. In fact, my dad, who shared this recipe, even tops them with crumpled nacho chips for an added crunchy texture.

Stuffed Shells with Ground Beef
Serves 4

Ingredients

1 pound extra lean ground beef
6 ounces Philadelphia cream cheese, at room temperature cut into cubes (3/4 of a box of cream cheese)
1/2 tsp chili powder
1 package of Taco seasoning (make as directed with a cup of water to mix)
1 cup cheddar cheese
1 cup Monterey Jack cheese
20 large pasta shells

Directions

Preheat oven to 325 degrees F
In a large saute pan, cook ground beef and drain off fat
Add cubed cream cheese, chili powder and mixed taco sauce. Help the cream cheese to blend by pressing on it with a spoon
Let simmer gently but don't boil off the taco sauce, keep it fairly runny
Meanwhile, cook 20 pasta shells, then strain under cold water
Use a soup spoon to stuff each shell carefully (open the shell in the palm of your hand with the points between your thumb and little finger, spoon in mixture with the other hand. This is easiest if the mixture is cooled, too)
Place each shell in a buttered, oven proof dish meat side up
Cover and cook for at least 15 minutes (if just out of the fridge, cook for about 30 minutes)
Remove from oven and cover with cheeses and broil until cheese is bubbling
Serve with sour cream

Chunky Banana Bran Muffins

2013-01-16T07:23:00.000-05:00

My mom always has a batch of muffins ready to go at a moment's notice. Since I have been home on maternity leave, I have had people come over for lunch often and it's always nice to have something homemade for lunch. Since my meal planning resolution was exclusively for dinners however, sometimes lunch ingredients don't always make it into the mix so I'm going to try my mom's trick: freezing muffins.

I made this recipe for Tim and I, but it made a dozen muffins which we can't eat fast enough so I took half of them, and froze them. Now if I have some unexpected visitors, I can easily pull some out of the freezer and it looks like I just made them! Brilliant.

These muffins, from The Barefoot Contessa, were moist and delicious but what I love is that you could probably have a lot of fun with the add-ins, too. Next time, I'm going to add blueberries to the mix instead of raisins for an added punch of antioxidants, colour and flavour. What add-ins would you try?

Chunky Banana Bran Muffins
Makes 12 muffins

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk, shaken
1/8 pound (1/4 stick) butter, at room temperature
1/4 cup brown sugar, lightly packed
2 large eggs, at room temperature
1/4 cup molasses
1 tsp grated orange zest
1/2 tsp pure vanilla extract
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup large diced bananas (about 1 large banana)
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Line muffin tins with paper liners.
Combine the bran and buttermilk in a bowl and set aside
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about five minutes, until light and fluffy
With the mixer on low, add the eggs, one at a time
Scrape the bowl then add the molasses, orange zest and vanilla (the mixture will look curdled)
Add the bran-buttermilk mixture and combine
In another bowl, sift the flour, baking powder, baking soda and salt together. With the mixer on low speed, slowly add the flour mixture until just combined. Do not overmix.
Fold in the raisins, banana and walnuts with a rubber spatula
With a large spoon, fill the muffin cups full and bake for 25 minutes, until a cake tester comes out clean. Cool in pans.

Recipe from The Barefoot Contessa at Home

Chicken Piccata

2013-01-14T11:41:00.002-05:00

As I learn more about cooking, I'm also realizing that I gravitate towards certain kinds of flavours. I'm not one for spice, but I realize that spice-less does not have to mean taste-less. Lemon is one of my favourite flavours to cook with (as shown here and here). It's a bright flavour that can take a regular dish to the next level. Too much lemon though can easily overpower a dish so less is more, especially with this recipe. It won't look like you have a lot of sauce once it's reduced down, but it's intense and a little goes a long way.

I also try to cook with fresh ingredients as much as possible, but on the occasion that I have turned to bottled lemon juice (unless called for) the flavour simply doesn't compare with fresh.

From a preparation perspective, I finally got a reamer and it made juicing the lemons a million times easier, plus I got more juice than the good ol' hand squeeze method I was using.

Chicken Piccata
Serves 2

Ingredients

4 split (2 whole) boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
1 cup flour
2 large eggs
1 1/2 cups Panko bread crumbs
olive oil
3 tablespoons room-temperature butter
1/3 cup freshly squeezed lemon juice (2 lemons), with lemon halves reserved
1/2 cup white wine
sliced lemon, for serving
chopped fresh flat-leaf parsley, for serving

Directions

Preheat oven to 400 degrees F and line a baking tray with parchment paper
Pound out each chicken breast to 1/4" thickness (it will be so tender!) and sprinkle both sides with salt and pepper
Take three shallow bowls and put flour in one, eggs beaten in another and Panko bread crumbs in the third. Take each chicken breast and coating first in the flour, shaking off the excess, next dip in the egg and finally coat with the bread crumbs. Lay flat on the baking.
Heat two tablespoons of olive oil in a large saute pan over medium to medium-low heat. Add two chicken breasts and cook for two minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second two chicken breasts. Place them on the same sheet pan and cook for 10 minutes in the oven while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt one tablespoon of butter and then add the lemon juice, wine, reserved lemon halves and salt and pepper. Boil over high heat until reduced by half, about two minutes. Off the heat, discard the lemon halves and add two more tablespoons of butter and swirl to combine.
Serve one chicken breast on each plate, spoon on the sauce and serve with sliced lemon and a sprinkling of fresh parsley.

Recipe from The Barefoot Contessa at Home

Lasagna Rolls

2013-01-11T09:54:00.000-05:00

I have made these a few times now and I always love them. They're a little fiddley (try not to be put off by the number of ingredients and steps!) but perfect for one of those days that you just like being in the kitchen. They are also chock full of spinach, which I like to think balances out the quantity of cheese. Once I'm back at work, I think these will be a staple that I can make on a lazy Sunday afternoon and then have prepared for the week ahead to pop into the oven for dinner.

When making these, I also tried my hand at making marinara sauce, which I think went quite well. Now that I've used it as a base, I'm more confident to experiment and squeeze some more veggies into this meal.

Lasagna Rolls
Serves 6

Ingredients

White Sauce:

2 tbsp butter
4 tsp flour
1 1/4 cups whole milk (I used a combination of skim and 10% cream)
1/4 tsp salt
1/8 tsp ground black pepper
pinch nutmeg

Lasagna:

1 15 oz container ricotta cheese
1 10 oz package frozen chopped spinach, thawed and squeezed dry
1 cup grated parmesan cheese
1 large egg, beaten
3/4 tsp salt
1/2 tsp ground black pepper
6 cooked lasagna noodles*
2 cups marinara sauce
1 cup shredded mozzarella

Directions

Make the white sauce: melt the butter in a medium sauce pan over low-medium heat. Add the flour and whisk for three minutes. Whisk in the milk and increase the heat to medium high. Whisk until the sauce comes to a simmer and is thick and smooth, about 5 minutes. Whisk in the salt, pepper and nutmeg.
In a bowl, blend the ricotta, spinach, parmesan, egg, salt and pepper.
Lay the noodles out on a cutting board and spread the ricotta mixture out evenly over each noodle. Roll like a jelly roll.
Pour the white sauce over a 9x13 baking dish and place each noodle roll seam-side down.
Spoon one cup of marinara sauce over the noodles and top generously with mozzarella cheese.
Cover tightly with foil and bake in pre-heated oven at 450 degrees F for 20 minutes. Remove tin foil and bake for an additional 15 minutes, until the cheese is bubbling. Let stand for 10 minutes.
Meanwhile, heat the remaining marinara sauce and serve alongside.

* the original recipe says 12 noodles, but I have only ever been able to get six, though they are full and big!

Recipe adapted from Giada de Laurentis

Marinara Sauce

2013-01-09T14:38:00.000-05:00

I always try to have tomato sauce in the house because it's one of those staple pantry items I find myself turning to constantly. But I've never found a great sauce, they're always just "ok," leaving my dish something to be desired.

But then a stroke of fate happened. As I was making my lasagna rolls, I realized I didn't have any sauce and wasn't eager to pack up The Bean and go out to get some, so I turned to www.allrecipes.com and made "The Best Marinara Sauce, Ever." I had every ingredient in the house (thanks to a weekly purchase of canned tomatoes and tomato paste) and set out to make the sauce.

I loved that it made my kitchen smell amazing and it seemed the longer it simmered, the better it tasted. Many people on All Recipes even noted that the next day, the sauce was twice as good as the first day. The sauce is simple, but what I particularly liked about it was the wine. Wine just makes everything better, doesn't it?

Best Marinara Sauce, Ever
Makes about 4 cups

Ingredients

1 28 oz can Italian tomatoes
1 can tomato paste
4 tablespoons fresh chopped parsley
2 cloves of garlic
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 finely diced medium onion
1/2 cup white wine

Directions

In a food processor, blend the tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth
In a large pot over medium heat, sautee the onion in the olive oil until transparent
Add the tomato mixture and the white wine to the pot and simmer for at least 30 minutes, stirring occasionally

Recipe from www.allrecipes.com

Parmesan Salmon

2013-01-07T14:22:00.000-05:00

We try to eat salmon at least once a week. I've made it with shallot vinaigrette, poached in white wine, and a regular staple, salmon cakes.

As part of my 2013 goals to introduce some new foods to our table, I turned to my newest cookbook: Dinner Chez Moi, the Fine Art of Feeding Friends, by Laura Calder. Now that I've been cooking for awhile, I feel like I'm getting the hang of "reading" a recipe -- at least simple ones -- and knowing what it will turn out like. This one, was one of those for me, and I almost couldn't wait to make it. It is so simple that you're bound to have most of the ingredients in the house, save for the parsley, and is simple enough for a weeknight meal but elegant enough to serve to company.

Parmesan Salmon
Serves 6

Ingredients

6 salmon fillets
salt and pepper
1/3 cup Panko bread crumbs
1/3 cup grated parmesan cheese
1/4 cup fresh, chopped parsley
1/3 cup butter, melted

Directions

Pre-heat oven to 400 degrees F
Lightly oil a baking sheet and place salmon on it
Season with salt and pepper
In a bowl, combine the bread crumbs, cheese and parsley
Pack crumb mixture on top of salmon to form a crust
Drizzle melted butter evenly over top
Bake until salmon is just cooked, about 10 minutes

New Year, New Kitchen, New Food

2013-01-06T13:04:00.000-05:00

Happy New Year!

It's been awhile since I posted -- 16 long months. I thought I could blog during a kitchen renovation, but that turned out to a horrible time in culinary adventures (thank goodness for the barbeque!). And then I got pregnant (yeah!), suffered serious morning sickness (boo), moved in with my parents to stay away from the dust and debris in our renovation and wasn't cooking at all at their house.

The Bean

But now it's been seven months since we had The Bean and I have reconnected with the kitchen, and hopefully, my blog.

The inspiration stemmed from the book Dinner: A Love Story. I inhaled it over the holidays and learned about the food journey of Jenny Rosenstrach first with her husband, and then together with their two daughters. It reminded me of the need for organization in a household where both parents work, to ensure a healthy dinner is on the table each night.

So while I have been preparing good meals almost every single night since I've been on maternity leave, I think I'm ready to stretch my culinary muscles again.

Here are my 2013 Food Resolutions:

Create a weekly menu plan. This was a resolution two years ago, and for the short time I did it a couple of years ago, it was extremely effective, both from an organizational perspective and financial as we were more conscience in what we were buying. And this will be especially helpful when I go back to work.
Make at least one new thing each week.
Make The Bean's food and help him explore new foods. I've been making purees for him for the past two months, but now I think we're ready to start introducing some new flavours and textures. nd twinkies
Continue to blog. This helps with my accountability for sure, and I love that it's a one stop resource for me for tried-and-true recipes, once I've posted them.

So here's to a delicious year!

Classic Peach Pie

2011-09-26T14:23:00.002-04:00

I hear you're getting tired of seeing the Herb Rubbed Pork from May, so I thought I would come back from my hiatus and refresh the site.

Where have I been you ask? My absence started innocently enough -- I was just busy and didn't have time to cook, photograph and blog. But then I started to enjoy making repeat dishes (which I couldn't do when I was blogging and always looking for something new) such as key lime pie, flour tortillas, sweet potato burritos and turkey chili soup.

And finally, right when I was about to get on the bandwagon again, we moved. And this my friends, is where I am now cooking:

We call it the Cottage. It's the basement in our new home, which I'm using because we have gutted the main floor of our home (including the kitchen) to build our dream home. So I'm relegated to the downstairs, which is nothing short of uninspiring. And incredibly challenging to work in when half my kitchen tools are still packed and the fridge is in the dining room upstairs.

But I've been itching. I've wanted to cook so badly. I'm getting sick of hamburgers. So last week I bought some peaches and made two peach pies and a cobbler. Then of course, I had to make vanilla ice cream to go along with it. Sadly, in our reno, there is no great place to photograph and the weather has been drab, so I've been reliant on my iphone. I hope you'll understand and take my word that all food was not only attractive, but delicious.

So I thought I would celebrate my homecoming to the blog, with a peach pie. Classic and simple. Doable in a reno. No special ingredients required except some fresh peaches -- on-their-last-leg ripe are best. Enjoy.

And please feel free to share some easy-to-make-during-a-reno ideas. Think one pot, freezable and delicious.

Super Simple Peach Pie

Ingredients

2 flakey pie crusts
6-8 peaches (depending on size), peeled and sliced
1/2 cup sugar
4 tablespoons cornstarch
1/8 teaspoon salt
1/4 teaspoon cinnamon

Directions

Preheat oven to 425 degrees.

In a large bowl, combine the sugar, cornstarch, salt and cinnamon. Add the peaches and toss until they are evenly coated.

Lightly flour a clean counter and roll out the first pie crust. Drape over pie plate, evenly trimming the overhang to about 3/4".

Pour peaches in the pie plate on top of the first crust. (You want the peaches to mound a bit higher than the pie plate)

Lightly flour the counter again and roll out the second crust. Using a pizza roller, cut the crust into eight strips of equal width. Take every other one and lay it over the pie. Then, fold back the first and third strip and lay a fifth strip over them the other direction. Fold 1 and three back, then from the other direction, fold 2 and 4 back and lay a sixth strip over them the other direction. Repeat until strips are interwoven. Tuck in overhanging dough in pie plate and crimp with your thumb and pointer finger.

Bake in preheated oven for 25-30 minutes with a piece of tin foil loosely over the top. Then turn heat down to 350 degrees and bake for another 30 minutes until crust is brown and juices are bubbling.

Let cool for at least two hours (this will help the juices thicken).

Serve.

Herb Rubbed Pork Sirloin

2011-05-19T05:47:00.001-04:00

I have had this pork sirloin in my freezer for awhile. But the truth is, I had no idea how to prepare it. It looked like this giant slab of meat in the package, but once I opened it, I realized that it was actually two small pieces (totaling about three pounds) and that it was a very lean, boneless piece of meat. I was making this for a Sunday night dinner and wanted to do something fairly simple so I prepared a simple herb rub for it.

All I did was cover the meat in the rub, threw it in my new cast iron pot, and let it cook for an hour and a half. The meat came out tender and moist and while it was resting, I made a quick gravy from the drippings by simply adding some flour to it and whisking while it bubbled until it thickened. The great thing about the gravy was that it really had a lot of the herb rub flavouring in it so a nice addition to the meat.

The only thing is that I found this to be a little on the spicy side with the cayenne, so if you don't like your food too hot, you might want to reduce it a smidge.

Herb Rubbed Pork Sirloin

Serves 4-6

Ingredients

1 3 lb sirloin tip roast (pork or beef)
4 garlic cloves, minced
1/2 small onion, minced
2 tbsp paprika
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
2 1/2 tbsp olive oil

Directions

In a small bowl, mix the the garlic, onion, all the spices and the olive oil and allow the mixture to sit for about 15 minutes.
Preheat the oven to 350 degrees and place the roast in an oven safe pot or roasting pan.
Roast about 1 hour and 30 minutes or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.

Recipe from www.allrecipes.com

Simple Chocolate Ice Cream

2011-05-15T21:28:00.001-04:00

Since spring has sprung here in Toronto (though it's currently being diluted with rain), I pulled out the ice cream maker I got for Christmas, from the depths of our storage locker. Admittedly, when I opened said Christmas present, I was a little disappointed since I'm not a huge ice cream eater. I like the odd cone once in a while, but had never considered making my own to satisfy those fleeting cravings. T had been challenging me to use the machine for a few months though, since space in our condo is at a premium, every kitchen appliance must be essential, so I finally cracked the box open and pulled out the recipe book.

I was immediately impressed by the variety of recipes -- coffee butter almond ice cream, pumpkin pie ice cream, mango gelato, cranberry sorbet -- but I always like to start simple so I opted for the Simple Chocolate Ice Cream.

As I've mentioned, one of the things I love most about cooking is knowing and controlling what's going into my food. Though sometimes I prefer to be in denial. If knowing that ice cream is made solely from cream and sugar will cause you to faint, do not read any further. But with good quality and simple ingredients, you get a good quality dessert and this ice cream was nothing short of that. It literally melts on your tongue and it's so rich (not surprisingly) that you really only need a small serving to satisfy that sweet tooth craving.

So, I am sure the ice cream maker sees a number of recipes this summer. In fact, the bowl is in the freezer right now just waiting to be used, so please, if you have a good recipe I should try, let me know! For now, here's a delicious one to kick off your summer.

Simple Chocolate Ice Cream

Makes 14 1/2 cup servings

Ingredients

1 cup unsweetened cocoa powder
2/3 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tsp pure vanilla extract

Directions

Place the cocoa and sugars in a medium bowl and stir to combine.
Add the whole milk and use a hand mixer on low speed to combine until the cocoa and sugars are dissolved.
Stir in the heavy cream and the vanilla.
Turn machine on and pour mixture into freezer bowl and let mix until thickened, about 25 to 35 minutes.
If you want a firmer consistency, place in an airtight container for about two hours.

Lime Chicken Soft Tacos

2011-04-21T08:32:00.003-04:00

One of the biggest kitchen challengs I have is how to dress up chicken. I wanted to use the flour tortillas I made, but since they were sort of time consuming, I was looking for quick to make with them. Months ago when I realized how much I loved Mexican, I tagged a recipe for lime chicken from http://www.allrecipes.com/ that fit the bill perfectly.

This chicken was easy, refreshing and the lime added a nice light flavour to a simple meal. And, while this isn't how I made them, I bet it would be easy to let the chicken marinate all day in the sauce and then quickly cook them up when you got home from work for a fast and healthy weeknight meal.

Lime Chicken Soft Tacos

Makes 8-10

Ingredients

4 skinless, boneless chicken breasts, cubed
1/4 cup red wine vinegar
1 lime, juiced
2 tsp white sugar
1 tsp salt
1 tsp black pepper
4 green onions, chopped
4 cloves garlic, minced
1 tbsp cilantro, chopped
10 6" flour tortillas

Directions

In a medium bowl, combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro.
Saute chicken in a medium saucepan over medium-high heat until no longer pink, about 10-12 minutes.
Add vinegar mixture and simmer for an additional 10 minutes.
Serve lime chicken in warm tortillas topped with tomatoes, lettuce, cheese, salsa and sour cream.

Recipe adapted from All Recipes

Flour Tortillas

2011-04-16T15:56:00.001-04:00

I have been busy. Two of my girlfriends have gotten married, we're down people at work so I've been swamped and T had knee surgery. So I've been out of the kitchen and eating a lot of cereal (hardly blog worthy!). But I've missed it like crazy. I've missed having down time and being alone in the kitchen, so as soon as I found some time, I made these tortillas. I knew they would take some time to make, but it was easy work and well worth the effort.

The difference between these and the store-bought kind is unbelievable. These were warm, delicious, endearingly individual looking (i.e. not uniform -- at all), a just incredibly fresh tasting. I wouldn't make these all the time, and they would work better as a taco shape over a burrito, but boy they were good.

You can put whatever you want in them, but stay tuned to see what I filled these up with!

Flour Tortillas

Makes 14-16 tortillas

Ingredients

2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp kosher salt
1/2 cup + 2 tbsp lard
1 cup hot water

Directions

Combine flour, baking powder and salt in a large bowl and mix.
Add the lard and use a pastry cutter to combine the ingredients until they look like coarse crumbs.
Slowly pour in the hot water, stirring to bring the mixture together. Lightly knead the dough 30 to 40 times until it becomes a cohesive ball and becomes less sticky (this will happen the more you knead).
Roll into ping pong sized balls, place on a tray, cover with a tea towel and let rest for about 30 minutes.
When you're ready to make the tortillas, heat a dark or cast iron griddle to medium - medium high heat.
One by one, roll out the balls of dough until very, very thin. Place one at a time on the griddle and cook on each side for about 20-30 seconds. You'll know to flip because large bubbles will form on the side. Flip and then remove from the heat once the tortillas are still soft but are slightly brown in spots.
Remove and stack tortillas as you cook them, covering with a tea towel to keep them warm.

Recipe from The Pioneer Woman

Sweet Potato Burritos

2011-03-23T19:43:00.001-04:00

We have all been told to never judge a book by its cover. Well, I'm learning to not judge a recipe by its title.

As a newish cook, I still find it difficult to read through a recipe and have a really good sense of what it's going to taste like. So when I saw the title, Addictive Sweet Potato Burritos, I wasn't sold. I couldn't get my mind to understand what the combination of sweet potatoes and beans (and mustard?!) would be like, but how could 1,218 people who gave it 4.5 stars on www.allrecipes.com, be wrong? Well, they weren't.

In just three short weeks, we've made this three times. It is so good, I can't even begin to explain it. The sweet potato doesn't have a very powerful flavour and while it adds more than just being a filler, it doesn't compete with the beans. And the best part is that this dish is screaming healthy. I mean, sweet potatoes and beans and spice? If I didn't douse these in sour cream, we'd be looking at a serious health food here.

So now you have it. Sweet potatoes and beans = a match made in heaven.

Sweet Potato Burritos
Makes 12 large burritos
Printable Recipe

Ingredients

1 tbsp butter
1 onion, chopped
4 cloves garlic, minced
2 cans black beans, drained
1 can kidney beans, drained
2 cups water
3 tbsp chili powder
2 tsp ground cumin
4 tsp prepared mustard
1 pinch cayenne pepper
3 tbsp soy sauce
4 cups sweet potatoes, cooked and mashed (boiled or roasted)
12 10" flour tortillas
3/4 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.
In a large bowl, combine the black beans and kidney beans and roughly mash.
Heat butter in a medium saucepan and saute onion and garlic until soft. Stir in beans and gradually stir in water -- you want them to be thick still and not too runny so you might not need as much as 2 cups of water.
Remove bean mixture from heat and stir in chili powder, cumin, mustard, cayenne pepper and soy sauce.
Warm stack of tortillas in the microwave for 45 seconds to make pliable.
Divide bean mixture and mashed sweet potatoes evenly between tortillas. Top with cheese and roll tortilla and place seam side down in a baking pan.
Bake for 12-15 minutes until slightly browned.
Serve with salsa and sour cream.

Oven-Baked Bacon

2011-03-17T10:12:00.000-04:00

Bacon is one of my weaknesses. For years, I was a vegetarian, but secretly, on Saturday mornings when T and I would go out for breakfast, I would indulge in a few strips of bacon. There's something about the saltiness of it that I crave and it just completes a Saturday morning breakfast.

But no matter how much I loved bacon, I rarely made it myself. I found it super messy and I hated that hot oil always popped up and burned me and covered my stove top. Baking my bacon though has changed all of this. It is a foolproof way to cook bacon and I always have perfectly cooked, non-curly bacon that has an easy clean up. The other great thing is that it is one less thing I have to watch on the stove when I am making eggs, pancakes and vegetables.

Oven-Baked Bacon

Ingredients

strips of your favourite bacon

Directions

Line a baking sheet with tinfoil and place a cooling rack on top.
Lay strips of bacon out on cooling rack in a single layer and put in centre rack of oven. Turn oven on to 400 degrees (do not preheat) and bake for 18-20 minutes or until bacon has reached desired crispness.
Remove tray from oven and transfer bacon strips to a plate lined with paper towels to remove excess grease.

Thank You!

2011-03-14T18:31:00.001-04:00

A few weeks ago, Ann from Apples and Twinkies awarded me with a Stylish Blog award and I have also been honoured by Stephanie at The Starving Artist with a Lovely Blog award. What a treat and an honour for my little blog!

Ann has been one of my most regular followers and her constant comments have been a huge boost for me. She has a wonderful blog with lots of great recipes, so go check her out. Stephanie is a relatively new food blogger but she always has amazing recipes with a neat take on presentation, which I love.

As part of these awards, I am supposed to tell you seven things about myself, and direct you to a few of the new blogs I have found. So here goes:

Seven things about me:

1. I have an adorable puggle -- pug x beagle cross -- named Cooper.

2. I have been a Toastmaster for 5.5 years and just last month, completed all the requirements to be honoured as a Distinguished Toastmaster, the highest honour. (Toastmasters is an international organization that promotes communication and leadership)

3. I live in Toronto where we are enjoying a lovely, snow-filled winter. (and today it's a warm and sunny 4 degrees!)

4. I still use a paper day planner and love it.

5. I read about one book per week, all taken out of the Public Library.

6. Having my nails done every week is one of my biggest luxuries.

7. The Sound of Music is my all time favourite movie. I even had a surprise Sound of Music themed wedding shower!

Some amazing blogs I have discovered over the past year:

Lindsay at The Lean Green Bean
Bridgette at La Bella Cook
Kaitlin at Whisk Kid
Jenny at Picky Palate
Katerina at Culinary Flavours
Andreas at Delta Kitchen
Bonnie at From a Writer's Kitchen
Autumn at Good Eats Girl
Rita at Sage Cuisine

Peanut Butter Brownies

2011-03-07T06:58:00.000-05:00

Some things just go together. Frauline Maria and Captain Von Trapp. Crossword puzzles and pencils. Puggles and vacuums. Chocolate and peanut butter.

Last night I was craving something sweet, but being in a minor food rut, I didn't have too much in my cupboards to draw from. So I turned to Martha Stewart and her many brownie options and found just one where I had everything. And this, is how peanut butter brownies came to be.

Now, I'll tell you, there is a lot of peanut butter in these. I would argue, they are 40% peanut butter and 60% brownie, so you have to be committed to this flavour combination. I wholeheartedly am, so I proceeded and didn't look back. The result is a rich and very sweet treat, to be enjoyed with a tall glass of milk or a steaming hot cup of tea. It hit the sweet spot and then some. Even my peanut-butter loving puggle wanted some. Sorry Cooper, these are just for mom. And dad. And any guests. But not for puggles.

Peanut Butter Brownies
Makes one 9x9 pan
Printable Recipe

Ingredients

Batter

8 tbsp butter, cut into small pieces
2 ounces unsweetened chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
3 large eggs
2 tsp vanilla extract

Filling

4 tbsp butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla extract

Directions

Preheat oven to 325 degrees F. Line a 9x9 square pan with parchment paper, allowing two inches to hang over the sides.
Make the batter: Put the butter and chocolate in a heatproof bowl over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together the flour, baking powder and salt in a separate bowl and set aside.
Whisk the granulated sugar into the chocolate mixture. Add the eggs and whisk until the mixture is smooth. Stir in the vanilla. Add the flour mixture stirring well until incorporated.
Make the filling: Stir together the butter, confectioners' sugar, peanut butter, salt and vanilla in a bowl until smooth.
Pour one-third of the batter into the prepared pan and spread evenly with a rubber spatula. Place dollops of filling on top of the batter. Drizzle the remaining batter on top and gently spread to fill the pan. Place dollops of remaining filling on top.
With a butter knife, gently swirl the filling into the batter running the knife lengthwise and crosswise through the layers.
Bake about 45 minutes; until a cake tester comes out with a few crumbs but is not wet.
Let cool slightly in the pan. Lift out brownies and let cool on a wire rack before cutting into squares.

Recipe from Martha Stewart: The New Classics

Lentil and Spinach Soup

2011-03-03T06:58:00.000-05:00

This year, I have made my way through almost every kind of creamy soup: leek and potato, broccoli, tomato, squash, roasted eggplant, carrot, spinach, cauliflower and asparagus, just to name a few. I love to stay in on a cold day and enjoy a big bowl of cream soup with crusty bread and butter. But on a recent warm day, when T and I were both bouncing back from a bug, I decided I wanted something a little fresher.

I had printed this recipe for lentil and spinach soup a while ago and thought it might just do the trick. I had never cooked with lentils and I was surprised to learn two things about it: first, Canada is the largest export producer of lentils in the world, and second, when you cook red lentils, they get creamy and yellow.

Because of how the texture changed with the lentils, this was a thicker soup than I had anticipated. But the spinach, combined with the ginger I am pretty sure was just what the doctor ordered. I actually felt healthier after eating this soup. Enjoyed, of course, with a big loaf of crusty bread.

Lentil and Spinach Soup

Serves 6-8

Printable Recipe

Ingredients

2 carrots, peeled and roughly sliced
2 stalks celery, sliced
2 medium onions, roughly chopped
2 cloves of garlic, minced
2 tbsp butter
6 cups chicken stock
10 ounces red lentils
a thumb-sized piece of fresh root ginger, peeled and sliced
20 cherry tomatoes, halved
7 ounces spinach, cleaned and torn
sea salt and black pepper to taste

Directions

Melt the butter in a large pot, add the onions, carrots, celery and garlic until the carrots have softened and the onion is translucent.
Add the stock to the pot, then add the lentils, tomatoes and ginger.
Stir the soup and bring to a boil. Once boiling, reduce heat to a simmer. Put lid on for 10 minutes or until the lentils are cooked.
Add spinach and cook for 30 seconds.
Season well with salt and pepper.

Recipe adapted from Jamie Oliver: Ministry of Food

Decadent Chocolate Pudding

2011-02-26T09:07:00.001-05:00

Two years ago, before I started really cooking, I would have been completely satisfied ripping open a package of Jello powdered pudding, adding some milk and calling it dessert.

Now, I'm much more interested in what I'm eating. I'm finding the more I cook, the less interested I am in pre-packaged foods. Without even thinking, I've stopped eating Kraft Dinner (which I honestly used to love), canned soup, salad dressing, pre-made oatmeal -- all in favour of making these foods myself. I enjoy knowing what's going into my food and trying to make it as fresh as possible.

One more step in that was making this decadent chocolate pudding. Making it from scratch can't even compare to a package. The flavour is richer and more choclatey, the texture is thicker and dense. And, most surprisingly, I felt much more satisfied after a single serving than I would have with a whole box of packaged stuff (not that I ever ate a whole box...). So I'm finding that I'm not only enjoying the process of cooking more, but I am certainly enjoying the results!

What do you make from scratch that you used to buy pre-made?

Decadent Chocolate Pudding

Serves 6

Printable Recipe

Ingredients

1/3 cup plus 1 tbsp cocoa powder
2 tbsp cornstarch
1/8 tsp salt
1 cup sugar
4 large egg yolks
2 1/2 cups milk
1/2 cup heavy cream
1/2 tsp vanilla extract
4 ounces semi-sweet chocolate, finely chopped

Directions

In a medium bowl, sift together the cocoa, cornstarch and salt. Stir in the sugar. Add the egg yolks and pour in 1/2 cup of milk. Whisk until combined.
In a medium saucepan, heat the remaining two cups of mils and the heavy cream over medium heat until the mixture just comes to a boil. Slowly whisk the milk mixture into the cocoa mixture.
Rinse out the saucepan (but don't dry to avoid scorching) and return custard mixture to the saucepan over medium-low heat. Stir in the vanilla. Stir constantly with a wooden spoon, cook until the custard has thickened slightly (Martha said until about the consistency of mayonnaise, but mine never got that thick and turned out great). Do not let it boil and don't worry if lumps form.
Pour the custard through a fine sieve into a clean bowl. Add the chopped chocolate in two batches, stirring until thoroughly melted after each addition.
Divide the pudding among six ramekins, cover with plastic wrap and chill at least four hours or overnight before serving.
Garnish with whipped cream if desired.

Recipe from The Martha Stewart Living Cookbook: The New Classics

Chicken Enchiladas

2011-02-21T05:27:00.006-05:00

I don't eat a lot of ethnic food and have a real aversion to spice (though I am working on it!), but I do love Mexican. I discovered it when we were on our honeymoon and have always been keen to make things on my own so I can moderate the spice to my palate.

This recipe was the perfect one to fill a Sunday afternoon, and it is a lengthy one, but well worth it. I used a whole roast chicken and made it the day before, so it cut down a little bit on the time. But I do like being in the kitchen for a few hours, just focusing on the ingredients. Nowhere else does time fly like it does in the kitchen. I blinked and I was putting these little guys in the oven and 40 minutes later I was enjoying them slathered with sour cream -- as all spicy food should be.

These enchiladas were a real hit. Find the time and go make them. You'll thank me, for sure.

Chicken Enchiladas

Serves 4-6

Printable Recipe

Ingredients

1 medium onion, chopped fine
1 tsp oil
3 cloves garlic, minced
3 tsbp chili powder
2 tsp cumin
1 tbsp sugar
1 (15 oz) can tomato sauce
1 cup water
1 tomato, seeded and chopped
salt and pepper
1 cooked roasted chicken, shredded
1 cup shredded sharp white cheddar cheese
1 cup shredded monteray jack cheese
1/2 cup minced fresh cilantro
12 soft tortillas

Directions

Heat the oil in a large saucepan over medium heat ad cook the onion for a few minutes until translucent. Stir in garlic, chili powder, cumin and sugar, a cook a few seconds. Mix in the tomato sauce, water and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about five minutes.
Strain the sauce through a large mesh strainer in to a medium bowl, pressing down to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce (the liquid that was squeezed out) with salt and pepper. This is the enchilada sauce.
Add the shredded chicken to the bowl with the onion and tomato mixture. Add in a 1/4 cup of the enchilada sauce, 1/2 a cup each of the shredded cheeses and the cilantro. Stir to combine.
Preheat the oven to 425 degrees. Oil a 9 x 13" baking dish with cooking spray.
Stack the tortillas on a plate and microwave for 45 seconds until warm and pliable. Spoon 1/3 cup of the chicken mixture in the centre of the tortilla. Roll up the tortilla around the filling tightly and place in the prepared baking dish, seam side down. Repeat with the remaining filling and tortillas.
Place baking dish in the oven uncovered for 7 minutes until start to brown slightly.
Reduce the oven temperature to 400 degrees. Remove the enchiladas from the oven and pour the sauce over the top and sprinkle with the remaining cheeses. Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another five minutes, until the cheese is browned.
Let stand 10 minutes before serving.

Recipe adapted from Annie's Eats

Carrot Cupcakes

2011-02-17T21:29:00.000-05:00

It has been one busy couple of weeks! I feel like I have had absolutely no time to sit down, let alone cook and blog. I got into a bit of a food rut too -- I have been eating a lot of cereal and scrambled eggs. Yikes. I think I had a bit of February blues, but these carrot cupcakes were just what the doctor ordered.

I needed something that would get me back in the kitchen, that was sweet and satisfying, that was relaxing and easy to make. These hit all the marks. I can't even begin to tell you how delicious the icing is, too. It's a thick cream cheese icing and it's so amazing. The best part? The recipe makes lots so you can slather it on thick and still have enough to lick off the back of your spoon. After all, that's the best part, no?

Carrot Cupcakes

Serves 12

Printable Recipe

Ingredients

Icing

1/2 pkg (4 ounces) cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
2 cups confectioners' sugar
1 tbsp heavy cream

Cupcake

2 eggs, lightly beaten
1 1/2 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups shredded carrots
1 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees. Put cupcake liners in 12 muffin cups.
In a bowl, beat together the eggs, white sugar and brown sugar and mix in the oil and vanilla. Fold in the carrots.
In a separate bowl, mix in the flour, baking soda, salt, cinnamon, nutmeg and ginger.
Mix the flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup of walnuts.
Bake 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool completely.
Meanwhile, beat together the cream cheese and butter until smooth. Mix in vanilla and gradually beat in confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
Ice each cupcake and sprinkle with remaining walnuts.

Recipe adapted from All Recipes