Category: Recipe
January 15th, 2012
An amazingly delicious warm apple dessert, perfect for a cold winter’s evening — as a bonus, this dish is simple enough to make at home, and fancy enough to wow all your guests.
Ingredients
- 1 refrigerated pie crust
- 1/2 cup sugar
- 4 tsp cornstarch
- 2 tsp ground cinnamon
- 4 cups thinly sliced peeled apples (~4 medium)
- 1 tsp sugar
- 2 tbsp chopped pecans/walnuts
Instructions
- Heat oven to 450°F. Flatten pie crust in pie plate or on baking sheet.
- In large bowl, mix 1/2 cup sugar, corn starch, and cinnamon. Gently stir in apples until coated. Spoon apple mixture into the middle of the pie crust, spreading to within 2 inches of edge. Fold crust edge over filling, pleating as necessary. Brush edge with water and sprinkle with teaspoon of sugar.
- Bake for 15 minutes or until crust is golden brown. Sprinkle chopped nuts over apple filling. Bake 5-15 minutes or until apples are tender.
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January 2nd, 2012
The most delicious caramel.
Ingredients
Instructions
remove the label
- Remove label from can of condensed milk.
- Pierce two holes (on opposite sides of the can) with a can opener. Since the can may bulge, this step prevents the can from exploding.
- Place the can in a small pot and fill it with enough water to reach about 1 inch below the top of the can. You will need to keep adding water during the cooking process to make sure the water does not go below this level as it evaporates. Don’t let the water come higher than about half and inch from the top of the can to avoid water from getting onto the top of the can and into the holes you pierced.
pierce two holes - IMPORTANT
- Heat pot on medium high heat. Once water begins to simmer, lower heat to keep water at a simmer. At this point, some of the milk may begin to escape from the holes. If this happens, scoop off with a spoon while to trying to avoid spilling any into the water.
- Wait. The longer the cooking time, the darker the caramel colour — about 3 hours gives soft Dulce de luche, and 4 hours gives firm Dulce de luche.
- Carefully remove can and cool.
- Open can entirely, and transfer contents into a bowl. The top will be fluid, while the bottom will be more viscous and chunky. When everything is in the bowl, whisk together to make mixture homogeneous.
Enjoy!
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August 16th, 2011
Omega-3 goodness.
Ingredients
- 2 cups canned salmon
- 2 cups shredded cheese
- 3 avocados
- 2 medium tomatoes, chopped
- 1 tbsp lime juice
- 4 10″ tortillas
- salt and pepper to taste
- salsa and sour cream (for serving)
Instructions
- To make guacomole, mash avocados in bowl. Add chopped tomatoes, lime juice, salt and pepper. Set aside.
- In non-stick pan, add butter and heat over medium high heat. When butter has melted, place tortilla in pan and add cheese, smoked salmon, guacomole, followed by another layer of cheese. Top with second tortilla and flip. Cook for about 1 minute or until cheese melts.
- Repeat.
- Serve warm with salsa and sour cream.
Yields 4 servings.
Tags: avocado, cheese, guacomole, quesadilla, salmon
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August 2nd, 2011
A non-fried and more delicious version of the popular Chinese dish.
Ingredients
- 1/2 cup brown sugar
- 3 tbsp hoisin sauce
- 3 tbsp rice wine vinegar
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1/2 cup water
- 3-4 tbsp corn starch
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 6-8 green onions, chopped, plus more for serving
- 3 tbsp fresh ginger, finely chopped or grated
- sesame seeds (optional)
- hot rice, for serving
Instructions
- In bowl, mix together brown sugar, hoisin sauce, rice vinegar, ketchup, soy sauce, and water. Set aside.
- In large skillet, heat olive oil. Dredge chicken in corn starch and shake off any excess.
- Cook chicken in olive oil until browned. Remove chicken from skillet and cover with foil to keep warm.
- Wipe skillet clean. Add sesame oil, ginger, and green onions. Cook until fragrant, about 1 minute.
- Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit.
- Add chicken back into the skillet, toss to coat with sauce, and continue cooking until chicken is cooked through.
- Serve garnished with green onions and sesame seeds (if desired) over hot rice.
Yields 4 servings.
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July 3rd, 2011
This dish is great! It’s like a spaghetti and lasagna at the same time, and super healthy too!
Ingredients
- 3/4 lbs extra lean ground beef
- 1/2 package uncooked spaghetti
- 1 onion, chopped
- 1 bell pepper, chopped
- 1/2 cup carrots, chopped
- 1 jar spaghetti sauce
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 F. In large skillet, cook ground beef until brown.
- Mix in veggies and cook for about 5 minutes.
- Add spaghetti sauce, reduce heat and simmer.
- Meanwhile bring pot of water to boil and cook pasta for 8-10 minutes or until al dente. Drain.
- Mix spaghetti with meat mixture; pour into 9×9 baking dish. Top with cheese and bake for 30 minutes or until heated through and cheese is bubbly.
Yields 6 servings.
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July 3rd, 2011
A nice moist traditional cornbread great for chilis, stews, or soupy dishes.
Ingredients
- 3/4 cups cornmeal
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup white sugar
- 1 egg
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 400 F. Combine cornmeal and milk; let stand for 5 minutes. Grease 9×9 baking dish.
- In large bowl, whisk together flour, baking powder, salt, and sugar. Mix in cornmeal mixture, eggs, and oil until smooth. Pour batter into prepared pan.
- Bake for 25-30 minutes or until knife inserted into center of cornbread comes out clean.
Yields 8 servings.
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July 3rd, 2011
Turkey sausage, bell peppers, tomatoes, and onions simmered in a savory and satisfying fusion of creole spices — yummm!.
Ingredients
- 1/2 cup onion, chopped
- 1 cup cup green bell pepper, chopped
- 2 tbsp vegetable oil
- 1 lb turkey sausage, sliced
- 1 cup diced tomatoes
- 1/2 cup water
- 1 tbsp sugar
- 1 teaspoon paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 3 tsp hot pepper sauce
- 1 cup uncooked arborio rice
- 1/2 cup low sodium chicken stock
Instructions
- In skillet saute onion and green bell pepper in oil until tender.
- Stir in sausage, tomatoes, sugar, and seasonings.
- Bring to a boil; add rice. Cover and cook until rice is tender (~20 min.), adding chicken stock gradually.
Yields 6 servings.
Tags: creole, rice, sausage
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January 5th, 2011
A fancy looking appetizer full of complex flavour.
Ingredients
- 12 slices dark rye or pumpernickel bread, cut into 2×2 inch squares
- softened butter/margarine
- 12 slices smoked salmon
- 1/2 cucumber, cut in half and sliced thinly
- red onion, thinly sliced
- lemon, thinly sliced
Instructions
- Slice everything so they are ready to go.
- Lightly butter each slice of bread.
- Layer cucumber slices, then smoked salmon by folding in half. Top with a sliced red onion ring and slice of lemon.
Note that lemon can be squeezed onto salmon if desired, or eaten together.
Tags: appetizer, canape, cucumber, lemon, pumpernickel bread, red onion, rye bread, smoked salmon
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January 5th, 2011
This combination of ingredients makes for a fantastic appetizer — serving them cold is surprisingly refreshing.
Ingredients
- 24 Ritz (or similar-sized) crackers
- 24 slices roasted turkey breast, shaved
- 24 slices plum tomatoes (about 3)
- 24 slices sharp cheddar cheese
- dijon mustard
Instructions
Top each cracker with 1 slice each turkey, tomato, cheese. Top with dijon mustard. Serve!
Tags: appetizer, cheddar, tomato, turkey
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January 5th, 2011
These not only look great, but taste great! A fun and easy-to-make appetizer.
Ingredients
- 16 fresh asparagus spears
- 16 slices sandwich bread, crusts removed
- 1 pkg (8 oz) cream cheese, softened
- 8 bacon strips, cooked and crumbled
- 2 tbsp fresh chives, minced
Instructions
- Boil asparagus until crisp and tender (about 6-8 minutes). Drain and set aside.
- Flatten bread with rolling pin.
- Combine cream cheese, bacon, and chives. Spread mixture on each slice of bread. Top with asparagus spear. Roll up tightly. Place seam side down on baking sheet. Cut rollups in half. Bake at 400 F for 10-12 minutes or until lightly browned.
Makes 32 roll-ups.
Tags: appetizer, asparagus, cream cheese
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