Savvy Cooking

A New Creation!

2011-01-04T19:21:00.000-08:00

Please check out my new website at www.torontocooking.ca

Please help us out by posting your favourite recipes, cooking classes or specialty grocery stores.

Thanks!

Corn and Black Bean Salad

2010-07-05T17:28:00.000-07:00

A delicious, colourful summer salad for all occasions. Feel free to add other veggies as desired. I often add avocado and some lemon juice.

Sweet Corn Salad with Black Beans, Scallions and Tomatoes

Servings: Serves 6–8

Ingredients:

8 ears corn on the cob
2 cups black beans (cooked or canned), drained and rinsed
4 scallions, chopped
1 cup grape tomatoes, cut in half
1 red bell pepper, diced
3 tablespoons red wine vinegar, or to taste
1 teaspoon coarse sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons chopped cilantro or basil, plus whole leaves for garnish

Directions:

Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.

Courtesy of Oprah.com

Roasted Mushrooms

2010-06-28T19:26:00.000-07:00

I profess to be a universal food lover, willing to try anything with very few dislikes. However, I must say that despite many tries, mushrooms are not something I enjoy.

My husband loves mushrooms so I ordered some fresh from a farm and concocted this recipe which was very well received. I even enjoyed a bite!

Grilled Mushrooms

Ingredients

1 1b Oyster Mushrooms

4 cloves garlic

1 tsp salt

1/2 tsp pepper

2 tbsp fresh herbs of choice (basil, oregano, rosemary, thyme)

4 tbsp olive oil

Directions

Preheat grill to medium.
Clean mushrooms.
Mix together garlic through to olive oil.
Place mushrooms on tinfoil and brush with olive oil mixture.
Place tinfoil on heated grill and grill till soft - approx. 20 minutes

Spaghetti Squash Spaghetti

2010-06-24T14:01:00.000-07:00

This is a super healthy fun way to eat spaghetti. Great way to sneak in the veggies with picky eaters as well. For a vegetarian version sub in meatless ground round (like Yves).

Spaghetti Squash with Super-Thick Bolognese Sauce

Ingredients

1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons extra virgin olive oil (EVOO), divided
Salt and ground black pepper
1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired
1/4 pound thickly sliced pancetta, chopped
1-1 1/2 pounds ground sirloin
1 carrot, peeled and cut into small dice or shredded
1 medium onion, cut into small dice
3 cloves garlic, finely chopped or grated
1/4 cup tomato paste
1/2 cup red wine
1/2 cup beef stock
1/2 cup fresh basil (about a handful), chopped
1/2 cup fresh parsley (about a handful), chopped

Preparation

Pre-heat the oven to 400ºF.

Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.

To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.

Courtesy of Rachel Ray

Serves 4

Best Twice Baked Potatoes

2010-06-22T17:56:00.000-07:00

Now that I have told you my secret for easy to cook bacon, I thought I would post a delicious side dish that uses it. These are a fabulous treat with some barbecued chicken or steak and a salad. Yuuuummmm!!

Best Twice-Baked Potatoes Recipe

Ingredients

4 medium potatoes
1/2 cup light sour cream
1/4 cup milk
1/4 cup butter
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, crisp and crumbled

Instructions

Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
Allow to cool a bit.
Slice about a 1" strip of the skin off the top of each potato.
Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
Mash the potato pulp along with the margarine.
Add milk, sour cream, cheese, salt and pepper; combining well.
Spoon the mixture back into the potato shells, piling high.
Top with the crumbled bacon
Bake at 400 for 15 minutes.

Recipe Courtesy of Recipezaar

Best Way to Cook Bacon

2010-06-21T18:38:00.000-07:00

I used to have a fear of bacon, I jumped every time it spit and burned me. I had stopped cooking with it unless my husband was home. Luckily I found a tip for cooking it without greasy splatters all over the stove top (and clothes). Bacon can be easily baked in the oven, resulting in amazingly flat slices:

Baked Bacon

Preheat oven to 400 degrees F.
Line baking sheet with foil ensuring it curls up the edges as well. This will allow for easy clean up.
Place a cooling rack inside the baking sheet or use a broiler pan.
Lay out slices in a single layer on rack.
Bake for 10 to 15 minutes, depending on desired doneness level.
Voila! Crispy bacon with no curls

Crepes

2010-06-18T14:15:00.000-07:00

I AM MAKING THESE FOR DESSERT TONIGHT STUFFED WITH FRESH FRUIT AND SOME CUSTARD SAUCE POURED OVER TOP. I MAY EVEN GO COMPLETELY OVER THE EDGE AND ADD SOME MELTED CHOCOLATE!!!

crepes

Ingredients - makes approx. 12 crepes

2 eggs, beaten

3/4 cup low fat milk

2/3 cup water

2 tablespoon vegetable oil

1 1/3 cup all-purpose flour

2 teaspoons white sugar

1 tsp vanilla

pinch of salt

Instructions

In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth. Add vanilla.
Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.

Cooking Conversion Charts

2010-06-17T14:13:00.000-07:00

Add caption

Mac and Cheese with Ham

2010-06-15T22:42:00.000-07:00

This is an extremely flavourful, cheesy version of Mac & Cheese. Loved by the entire family! Throw in whatever veggies you have around for added benefit.

Macaroni and Cheese With Ham

Ingredients

2 tablespoons butter
1 onion, chopped
1 cup diced cooked ham
1/3 cup flour
3 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/16 teaspoon cayenne pepper
2 1/2 cups shredded old cheddar cheese
3 cups uncooked whole wheat macaroni
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese

Directions

In a saucepan, melt butter over medium heat; saute onion and ham until onion is soft.
Add flour and cook, stirring until well mixed.
Slowly add milk, whisking constantly, until mixture starts to thicken.
Add mustard, salt, pepper and cayenne.
Stir in cheddar cheese until just melted.
While making sauce, cook macaroni in a separate pot, until tender but firm.
Drain and put back into pot.
Combine with sauce, then pour into a 2 litre baking dish or casserole dish.
In a small bowl combine parmesan and bread crumbs.
Sprinkle over macaroni mixture.
Broil for about 3 minutes, until brown.

30 min | 30 min prep

SERVES 6

Shrimp Tacos

2010-06-14T19:40:00.000-07:00

Adapted a recipe I originally found in Canadian Living to suit my tastes. I thankfully doubled the recipe to feed my family of 4 as everyone kept coming back for more.

Shrimp Tacos

Ingredients

Marinade:

1 lb (454 g) small or medium raw shrimp

2 tbsp lime juice

2 tbsp vegetable oil

1/2 tsp salt

1/2 tsp hot pepper sauce

1/2 tbsp sweet red chili sauce

2 scallions chopped

8 corn tortillas or small whole wheat flour tortillas

1/4 cup light sour cream

1/4 cup chopped tomato

1/2 avocado chopped

lettuce - chopped and washed

Preparation:

Peel and devein shrimp. In glass bowl, toss together marinade ingredients. Cover and marinate for 15 minutes.

In nonstick skillet, heat tortillas over medium heat, 1 at a time and turning once, until slightly browned, about 1 minute. Remove and wrap in towel and foil to keep warm.   

Heat same skillet over medium-high heat. With slotted spoon or tongs, add shrimp to pan, discarding any remaining marinade; sautee until pink, about 4 minutes.   

Divide shrimp, toppings and sour cream among tortillas.

Frozen Smoothie Pops

2010-06-10T18:18:00.000-07:00

This kid pleasing summer snack is taken from a source close to my heart - www.dairygoodness.ca Recipe can be easily improvised to your own tastes.

Frozen Smoothie Pops

Triple Berry Smoothie Pops:
1 cup (250 mL) fresh or frozen strawberries
1 cup (250 mL) fresh or frozen blueberries
1 tbsp (15 mL) sugar or liquid honey
1 cup (250 mL) milk
1/2 cup (125 mL) raspberry-flavoured yoghurt

Banana Pineapple Smoothie Pops:
1 very ripe banana
1 cup (250 mL) frozen or drained canned pineapple chunks
1 to 2 tbsp (15 to 30 mL) sugar or liquid honey
1 cup (250 mL) milk
1/2 cup (125 mL) vanilla-flavoured or plain yoghurt

Instructions

In a blender, combine fruit and honey or sugar (as called for, to taste) and milk; purée until smooth. Add yoghurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 1/3 cup (80 mL) paper cups. If using paper cups, freeze until partially firm then insert sticks, straws or plastic spoons.
Freeze until solid, for 2 to 4 hours or up to 2 weeks.

Emergency Substitutions

2010-06-08T17:44:00.001-07:00

Food		Substitute
Allspice(1 tsp)		1 tsp. cinnamon plus 1/8 tsp. ground cloves.
Apple Pie Spice		4 parts cinnamon, 1 part nutmeg and 1 part ginger.
Baking Powder (1 tsp)		1 tsp baking soda plus 1/2 tsp cream of tartar.
Balsamic Vinegar (1 tbsp)		1 Tbsp cider vinegar.
Bouquet Garni		Equal measures of thyme, parsley and crushed bay leaf; OR Equal measures of thyme, chervil and crushed bay leaf; OR Equal measures of basil, marjoram, and summer savory.
Bread Crumbs (1/4 cup)		1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking oats.
Butter (1 lb)		7/8 Cup solid shortening plus 1/2 tsp. salt
Buttermilk/Sour Milk (1 cup)		1 Tbsp lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes before using. Or use 1 cup plain yogurt.
Capers (1 tbsp)		1 Tbsp chopped green olives.
Chili Seasoning		2 parts chili powder & 1 part paprika.
Chocolate
Semisweet (1 square)		1 oz unsweetened baking chocolate plus 1 Tbsp sugar.
Unsweetened (1 square)		3 Tbsp baking cocoa plus 1 Tbsp shortening or margarine.
Cornstarch (1 tbsp)		2 Tbsp flour or 4 tsp quick-cooking tapioca.
Corn Syrup
- Light (1 cup)		1 cup sugar plus 1/4 cup water.
- Dark (1 cup)		1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; or 1 cup maple-flavored syrup.
Cream, heavy (1 cup)		2/3 cup milk and 1/3 cup butter.
Curry Powder		Combine equal parts coriander, cumin, pepper, turmeric, and ginger; 4 parts coriander, 2 parts tumeric, 2 parts cumin & 1 part ginger.
Eggs (1 large)		2 egg whites; 1/4 cup store-bought egg whites; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars); 1 tsp. cornstarch;. or 4 extra tbs. of whatever liquid was used in the recipe.
Flour
- All-purpose (1 cup)		1 cup plus 2 Tbsp cake flour.
- Cake (1 cup)		1 cup minus 2 Tbsp all-purpose flour.
- Self-rising (1 cup)		1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt.
Garlic, finely chopped (1 medium clove)		1/8 tsp garlic powder or 1/4 tsp instant minced garlic or 1/2 tsp garlic salt.
Gingerroot, grated or finely chopped (1 tsp)		3/4 tsp ground ginger.
Herbs, chopped, fresh (1 tbsp)		3/4 to 1 tsp dried herbs.
Herbes de Provence		4 parts thyme, 4 parts savory, 2 parts lavender & 1 part rosemary.
Honey (1 cup)		1 1/4 cups sugar plus 1/4 cup water or liquid used in recipe.
Ketchup		1 cup of tomato sauce, 1 1/4 cups brown sugar, 2 tbs. vinegar, 1/4 tsp. cinnamon, pinch of ground cloves and allspice.
Leeks, sliced (1/2 cup)		1/2 cup sliced shallots or green onions.
Lemon, medium 1		1 tsp. grated rind plus 2 tbs. lemon juice.
Lemon Juice, fresh (1 tbsp)		1 Tbsp bottled lemon juice or white vinegar.
Lemon Peel, grated (1 tsp)		1 tsp dried lemon peel.
Milk (1 cup)		1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package with 2 1/2 tsp melted butter added.
Molasses (1 cup)		1/2 cup honey (flavor will be milder).
Mushrooms, fresh (1 cup cooked)		1 can (4 oz) mushroom stems and pieces, drained.
Mushrooms (1/2 pound)		4 oz. canned mushroom caps or 1 1/2 oz dried mushrooms.
Mustard (1 Tbsp)		1 tsp ground mustard (dry).
Onion, small 1		1 tbs. instant minced or 1 tsp. onion powder.
Orange Peel, grated (1 tsp)		1 tsp dried orange peel.
Oregano (1 tsp)		1 tsp. marjoram.
Poultry Seasoning		Equal parts sage, thyme, oregano and marjoram.
Pumpkin Pie Spice		4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice and dash of cloves.
Red Pepper Sauce (3 or 4 drops) be careful, HOT!		1/8 tsp ground red pepper (cayenne).
Seasoning Salt		1 cup salt, 2 1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Sesame Seeds (1 tbsp)		1 Tbsp finely chopped blanched almonds.
Shortening, melted (1 cup)		1 cup salad oil (cannot be substituted for 1 cup solid shortening)
Sour Cream (1 cup)		1 cup plain yogurt.
Sugar, brown, packed (1 cup)		1 cup granulated sugar plus 2 Tbsp molasses or dark corn syrup.
Sugar, granulated (1 cup)		1 cup light brown sugar (packed) or 2 cups powdered sugar.
Sugar, superfine		Blend regular granulated sugar in the blender.
Tomato Paste (1/2 cup)		1 cup tomato sauce cooked uncovered till reduced to l/2 cup.
Tomato Sauce (2 cups)		3/4 cup tomato paste plus 1 cup water.
Tomatoes, canned (1 cup)		About 1 1/3 cups cut-up fresh tomatoes, simmered 10 min.
Vanilla Extract		Grated lemon rind, orange rind, cinnamon or nutmeg combined with a small amount of the liquid called for in the recipe to make up the amount of vanilla extract specified in the recipe.
Whipping Cream (1 cup)		1 cup frozen (thawed) whipped topping or 1 cup prepared whipped topping mix.
Wine, Red (1 cup)		1 cup apple cider or beef broth.
Wine, White (1 cup)		1 cup apple juice, apple cider or chicken broth.
Yeast, regular or quick active dry (1 pkg or 1/4 oz)		2 1/4 tsp regular or quick active dry or 1 package (6 oz) compressed cake yeast.

Thai Style Ground Beef

2010-06-07T17:17:00.000-07:00

A delicious way to use ground beef. For extra nutrition, I added chopped asparagus and red pepper at stage 5. You can make it spicier by using more red curry paste. Serve with lime wedges if you have them.

Thai-Style Ground Beef

Ingredients

Cooking spray or 1 Tbsp canola oil

1 cup thinly sliced leek
1 teaspoon minced garlic
1 lb lean ground beef
1 teaspoon red curry paste
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1 tablespoon asian fish sauce
3 cups hot cooked short-grain white rice or jasmine rice

Instructions

Heat a large skillet over medium-high heat. Coat pan with cooking spray.
Add leek; sauté 5 minutes.
Add garlic; sauté 1 minute.
Add beef; cook 7 minutes or until lightly browned, stirring to crumble.
Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).
Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
Serve with the rice.

20 min | 10 min prep

SERVES 4

Roasted Peppers with Tomatoes

2010-06-06T20:09:00.000-07:00

Looking for a healthy side dish? This recipe is tasty addition to any meal. I often sprinkle some feta or goat cheese on top.

Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

Ingredients

4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Instructions

Preheat oven to 425°F and lightly oil a large shallow baking pan.

Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Yield: Serves 8

Courtesy of Epicurious

Simple Baked Eggs

2010-06-05T19:35:00.000-07:00

This is the easiest way to prepare and serve several individual portions for a nice treat. So light and creamy....

Simple Baked Eggs

Ingredients

1 tablespoon butter
6 large eggs
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream

Preparation

Preheat oven to 350°.

Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

Yield: 6 servings (serving size: 1 egg)

Roasted Tomato Soup

2010-06-03T17:19:00.000-07:00

This soup always receives rave reviews. Have to thank my Mom for passing on the recipe. It can be served both hot or cold and frozen for future use before adding the fresh basil and croutons.

ROASTED TOMATO SOUP WITH GARLIC

Ingredients

3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
16 1/4-inch-thick multi-grain baguette slices

Directions

Preheat oven to 400°F. Place tomatoes, cut side up, on large baking
sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3
tablespoons olive oil. Roast until tomatoes are brown and tender,
about 1 hour. Cool slightly.

Transfer tomatoes and any accumulated juices to processor. Using
on/off turns, process until slightly chunky.

Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic
and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary,
thyme and dried crushed red pepper. Add chicken stock; bring to boil.
Reduce heat and simmer uncovered until soup thickens slightly, about
25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and
refrigerate. Rewarm soup over medium-high heat before continuing.)
Stir in basil. Season to taste with salt and pepper.

Meanwhile, preheat broiler. Brush both sides of baguette slices with
remaining 2 tablespoons oil. Transfer to large baking sheet. Broil
croutons until golden, about 2 minutes per side. Serve with soup.

Marvellous Meatballs

2010-06-02T15:52:00.000-07:00

These creamy meatballs were for dinner tonight. I do not usually buy pre-made products but had some frozen meatballs to use up from a party in the freezer. I took a recipe I found and made modifications to what I believe is now tastier. If you like mushrooms you can use cream of mushroom soup instead.

Saucy Meatballs

Ingredients

2 cups frozen lean meatballs
1 can low fat cream of chicken soup (the condensed soup without diluting it.)
1 cup beef broth
1/8 teaspoon nutmeg
1/2 cup sour cream
1 tsp Worcestershire sauce
1 bunch chopped broccoli

Choice of- whole wheat rice noodles, egg noodles, rice or pasta

GARNISH - parsley, snipped (optional)

Instructions

Combine the meatballs, soup, broth, Worcestershire sauce and nutmeg in a large skillet; heat to boiling, stirring occasionally.
Reduce the heat; cover and simmer for 10 minutes.
Stir in the sour cream and broccoli, cover and heat for 5- 6 minutes.
Sprinkle with the parsley and serve.

Serves 4

Classic Vinaigrette with a Twist

2010-06-01T18:08:00.000-07:00

This is my take on traditional vinaigrette. I like the touch of sweetness added to my salad. You can easily omit the maple syrup or substitute something else you prefer like honey, orange juice etc.

If you want to make, more just remember the ratio of 1:3:5 for the first three ingredients.

Maple Vinaigrette

1 Tbsp Dijon Mustard
3 Tbsp Red Wine Vinegar
5 Tbsp Olive Oil
1 Tbsp Maple Syrup

Combine all ingredients in a glass jar, shake and serve. Refrigerate unused amount.

Asian Lettuce Wraps

2010-05-31T16:57:00.000-07:00

Tried this recipe for the first time tonight and absolutely loved it! It's going to be a consistent menu item in our household. To make it healthier, I added julienned carrots and yellow pepper. If your family is not a fan of water chestnuts, leave them out.

Asian Beef Lettuce Wraps

Ingredients

16 Boston Bibb or butter lettuce leaves (I used PC already made and washed romaine lettuce wrap leaves)
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons grated fresh ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional) (I used sweet)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Lemon Curd Trifle with Fresh Berries

2010-05-30T18:16:00.000-07:00

The perfect summertime dessert for those who really love lemon. Full of fresh berries! I made the lemon curd as per the recipe, but it is a fair bit of work. To be honest, I may just buy that part of it next time.
Lemon Curd Trifle with Fresh Berries

Ingredients

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Directions

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

Courtesy of Food Network

Broiled Parmesan Tilapia

2010-05-29T14:58:00.000-07:00

Tilapia is one of my favourite types of fish aside from Trout. Its not too fishy and reasonably priced. Feel free to add a bit of garlic and paprika if desired.

Broiled Parmesan Tilapia

INGREDIENTS:

1/4 cup parmesan cheese

2 tablespoons butter, softened

1 tablespoon and 1-1/2 teaspoons light

mayonnaise

1 tablespoon fresh lemon juice

1/8 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

1 pound tilapia fillets

DIRECTIONS:

1.	Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2.	In a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3.	Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. Serves 4 - recipe courtesy of Recipezaar

Easy Chicken Marinade

2010-05-28T20:01:00.000-07:00

This marinade is so easy and the chicken tastes like you took hours to prepare it. Serve with brown basmati rice.

Easy Chicken Marinade

4 boneless skinless chicken breasts
Juice of 1-2 lemons
2 Tbsp freshly chopped rosemary
1 small onion chopped
1/4 cup olive oil

Mix all ingredients and place in a sealed container for 4 + hours to marinate. Serve as desired.

Linguine with Shrimp, Tomatoes and Feta

2010-05-27T17:36:00.000-07:00

This is the perfect summertime pasta. Its light, colourful and delicious! If I am serving to a large group I will make 2 batches - one with shrimp and the other with chicken. If you cannot find whole wheat linguine use whole wheat spaghetti or regular linguine if preferred. Bon Appetit!

Linguine with Shrimp, Tomatoes and Feta Sabraw

Ingredients

1 pound medium shrimp (about 40)
2 pints vine-ripened cherry tomatoes
4 large garlic cloves
1 bunch scallions
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh basil leaves
1 1/2 cups crumbled feta (about 6 ounces)
1 pound dried whole wheat linguine

Instructions

Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.

Halve tomatoes and mince garlic. Finely chop scallions.

In a large bowl stir together all ingredients except linguine with salt and pepper to taste.

Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.

In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

Gourmet | July 1997

Yield: Makes 4 servings

Scheherazade Casserole

2010-05-26T18:17:00.000-07:00

I got this from Moosewood Cookbook and it tastes wonderful! Even if you are not vegetarian its a great healthy choice for dinner or a side dish.

Scheherazade Casserole

Ingredients

1 cup raw bulgur
1 cup boiling water
1 tablespoon olive oil
2 cups minced onions
3 garlic cloves, minced (feel free to use more)
1/2 teaspoon salt
2 teaspoons cumin
1 1/2 teaspoons basil
black pepper
cayenne, to taste
1 large bell pepper, diced
3/4 cup dried soybeans, soaked (I used canned pintos)
1 (14 ounce) can tomatoes, drained
3 tablespoons tomato paste (1/2 of a small can)
1/2 cup packed finely minced fresh parsley
1 1/2-2 cups crumbled feta cheese
hot sauce

Instructions

Preheat oven to 375 degrees.
Lightly oil a 9x13" baking pan.
Place bulgur in a small bowl.
Add boiling water, cover with a plate, and let stand at least 15 minutes.
Meanwhile, heat olive oil in large skillet.
Add onion, garlic, salt and seasonings.
Stir occasionally as you saute over medium heat for 5 to 8 minutes.
Add bell pepper and saute about 5 minutes more.
Drain soybeans, and place them in blender with 1 cup fresh water.
Grind until soybeans resemble a coarse batter. Transfer to large bowl (you can just grind the canned beans)
Add soaked bulgur and sauteed vegs. to the soybeans.
Stir in tomatoes, breaking into bitesized pieces.
Add tomato paste, parsley and 1 cup of the feta. Mix well.
Spread into the baking pan and sprinkle remaining feta on top.
Cover and bake 30 minutes at 375*, then uncover and bake 15 minutes more at 350 degrees
Serve hot

1¼ hours | 25 min prep

SERVES 5

Pumpkin Scones

2010-05-25T18:10:00.000-07:00

I like to make these as snacks for school or to have with a cup of tea. Although these instructions make 6 large scones, I prefer to make them into 12 mini ones.

Pumpkin Scones

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons evaporated milk
1 large egg

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flours, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, evaporated milk and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

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The perfect summertime dessert for those who really love lemon. Full of fresh berries! I made the lemon curd as per the recipe, but it is a fair bit of work. To be honest, I may just buy that part of it next time.

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Scheherazade Casserole

Scheherazade Casserole

Pumpkin Scones

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

The perfect summertime dessert for those who really love lemon. Full of fresh berries! I made the lemon curd as per the recipe, but it is a fair bit of work. To be honest, I may just buy that part of it next time.
Lemon Curd Trifle with Fresh Berries