3-4 boneless skinless chicken breasts
2 jars salsa ( I use 2 containers of Garden Fresh Salsa found in the deli section)
1 can black beans
1 can corn (peaches and cream)
Place chicken in crockpot, pour ingredients over, put lid on and set crockpot for 6-8 hours on low if chicken is fresh and high if chicken is frozen. When done pull chicken apart with fork and serve over rice with grated cheese and sour cream.
Thursday, 13 October 2011
Sundried-Tomato Chicken Pasta with Feta (Suzanne)
3 cups uncooked Brown Rice Penne Pasta
3-4 boneless, skinless chicken breasts
1/2 red onion - diced
1 zucchini - diced
1 yellow pepper - diced
1 1/2 cups carrots - peeled and diced
1/4 cup sundried tomatoes cut into bite size pieces ( I soak them in hot water to soften)
1/4 - 1/2 cup Sundried tomato dressing (Renee's brand - Sundried tomato and black olive)
1/2 cup Feta cheese - crumbled
Cook pasta in large pot boiling water (according to pkg directions do not over cook)
Using a large skillet, heat skillet and add 2 tbsp of dressing and the diced chicken pieces. Cook until the chicken is no longer pink and remove the meat from the skillet. Add another 2 - 3 tbsp of the dressing and add veggies. Cook until tender. Add sundried tomato pieces and chicken and top with crumbled feta.
3-4 boneless, skinless chicken breasts
1/2 red onion - diced
1 zucchini - diced
1 yellow pepper - diced
1 1/2 cups carrots - peeled and diced
1/4 cup sundried tomatoes cut into bite size pieces ( I soak them in hot water to soften)
1/4 - 1/2 cup Sundried tomato dressing (Renee's brand - Sundried tomato and black olive)
1/2 cup Feta cheese - crumbled
Cook pasta in large pot boiling water (according to pkg directions do not over cook)
Using a large skillet, heat skillet and add 2 tbsp of dressing and the diced chicken pieces. Cook until the chicken is no longer pink and remove the meat from the skillet. Add another 2 - 3 tbsp of the dressing and add veggies. Cook until tender. Add sundried tomato pieces and chicken and top with crumbled feta.
Banana Date Muffins-Sugar Free (Suzanne)
4 frozen bananas (about 1 1/2 cups) thawed and mashed
1 egg
1/3 cup butter - melted
1/4 cup unsweetened applesauce
1 1/2 cups spelt flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped dates ( I use figs)
1/2 cup toasted walnut pieces
Preheat oven to 375 F.
In a large bowl mash the banana, add melted butter, egg and applesauce. Mix well. Add salt, soda, powder and stir. Add the flour and stir slightly, then add in dates and nuts and stir until just combined.
Scoop into a greased muffin pan and bake for 15-17 minutes or until the centers spring back when touched. Makes 12 muffins.
1 egg
1/3 cup butter - melted
1/4 cup unsweetened applesauce
1 1/2 cups spelt flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped dates ( I use figs)
1/2 cup toasted walnut pieces
Preheat oven to 375 F.
In a large bowl mash the banana, add melted butter, egg and applesauce. Mix well. Add salt, soda, powder and stir. Add the flour and stir slightly, then add in dates and nuts and stir until just combined.
Scoop into a greased muffin pan and bake for 15-17 minutes or until the centers spring back when touched. Makes 12 muffins.
Baked Oatmeal (Suzanne)
2 cups Oats (Old fashioned rolled oats, do not use minute oats)
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup walnuts or pecans - chopped and toasted
1 1/2 cups milk or rice milk
1 tbsp applebutter or maple syrup
1 egg
1 egg white
1/2 cup unsweetened applesauce
1 tsp vanilla
1 tsp canola oil
Fresh fruit to add before eating
Preheat oven to 350 F.
Combine the wet ingredients in a large bowl and whisk until the eggs are evenly mixed into the other ingredients. Then add the oats, baking powder, cinnamon, nuts and stir. Pour the batter into a large pie plate (10" or more) or a 9x9 cake pan. Bake for 25-30 minutes. Allow it to sit for 10 minutes. Then slice and serve in a bowl with milk and fresh fruit.
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup walnuts or pecans - chopped and toasted
1 1/2 cups milk or rice milk
1 tbsp applebutter or maple syrup
1 egg
1 egg white
1/2 cup unsweetened applesauce
1 tsp vanilla
1 tsp canola oil
Fresh fruit to add before eating
Preheat oven to 350 F.
Combine the wet ingredients in a large bowl and whisk until the eggs are evenly mixed into the other ingredients. Then add the oats, baking powder, cinnamon, nuts and stir. Pour the batter into a large pie plate (10" or more) or a 9x9 cake pan. Bake for 25-30 minutes. Allow it to sit for 10 minutes. Then slice and serve in a bowl with milk and fresh fruit.
Greek-Style Burgers with Feta Aioli (Suzanne)
Aioli:
1/2 cup crumbled feta cheese
2 tbsp light mayonnaise
2 tbsp plain fat-free yogurt
1/4 tsp pepper
1 garlic clove, minced
Burgers:
1 slice white bread
5 slices red onion (1/2 inch thick)
cooking spray
1 pound ground beef
1/3 cup chopped bottled roasted red bell peppers
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/4 tsp coarsely ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed,drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 sourdough buns
5 lettuce leaves
5 tomatoe slices
1. Combine first 5 ingredients in a blender or food processor, and process 1 minute or until smooth.
Cover and chill.
2. Prepare grill or boiler.
3. To prepare burgers, place 1 bread slice in blender; process until course crumbs form to measure 2/3 cup. Set aside. Place onion slices on grill with cooking spray and cook for 2 min on each side. Set aside.
4.Combine breadcrumbs, beef, and next 8 ingredients in a large bowl. Divide beef mixture into 5 equal portions, shaping into 1/2 inch thick patties. Cook patties on grill until done.
Spread 1 1/2 tbsp aioli over bottom halves of buns. Place patties on bottom half of bun, top each with one onion slice, lettuce and tomatoe and top half of bun.
1/2 cup crumbled feta cheese
2 tbsp light mayonnaise
2 tbsp plain fat-free yogurt
1/4 tsp pepper
1 garlic clove, minced
Burgers:
1 slice white bread
5 slices red onion (1/2 inch thick)
cooking spray
1 pound ground beef
1/3 cup chopped bottled roasted red bell peppers
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/4 tsp coarsely ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed,drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 sourdough buns
5 lettuce leaves
5 tomatoe slices
1. Combine first 5 ingredients in a blender or food processor, and process 1 minute or until smooth.
Cover and chill.
2. Prepare grill or boiler.
3. To prepare burgers, place 1 bread slice in blender; process until course crumbs form to measure 2/3 cup. Set aside. Place onion slices on grill with cooking spray and cook for 2 min on each side. Set aside.
4.Combine breadcrumbs, beef, and next 8 ingredients in a large bowl. Divide beef mixture into 5 equal portions, shaping into 1/2 inch thick patties. Cook patties on grill until done.
Spread 1 1/2 tbsp aioli over bottom halves of buns. Place patties on bottom half of bun, top each with one onion slice, lettuce and tomatoe and top half of bun.
French Toast Souffle (Suzanne)
10 cups cubed white bread ( I use an Italian loaf)
cooking spray
1 (8oz) block light cream cheese, softened
8 large eggs
1 1/2 cups 2% milk
2/3 cup half and half
1/2 cup maple syrup
1/2 tsp vanilla
2 tbsp powdered sugar
3/4 cup maple syrup
1. Place the bread cubes in a 9x13 inch baking dish coated with cooking spray.
Beat cream cheese until smooth. Add eggs, 1 at a time, mixing well after each addition.
Add milk, half and half, 1/2cup maple syrup, and vanilla, mix until smooth. Pour cream cheese
mixture over top of bread; cover and refrigerate overnight.
2. Preheat oven to 375
3. Remove bread mixture from refrigerator; let stand on the counter for 30 min.
Uncover; bake at 375 for 50 minutes or until set.
Sprinkle souffle with icing sugar; serve with 3/4 cup maple syrup. (I pour the maple syrup on the souffle when it is warm and I also add raspberries and blueberries on top).
Great for Christmas morning!
cooking spray
1 (8oz) block light cream cheese, softened
8 large eggs
1 1/2 cups 2% milk
2/3 cup half and half
1/2 cup maple syrup
1/2 tsp vanilla
2 tbsp powdered sugar
3/4 cup maple syrup
1. Place the bread cubes in a 9x13 inch baking dish coated with cooking spray.
Beat cream cheese until smooth. Add eggs, 1 at a time, mixing well after each addition.
Add milk, half and half, 1/2cup maple syrup, and vanilla, mix until smooth. Pour cream cheese
mixture over top of bread; cover and refrigerate overnight.
2. Preheat oven to 375
3. Remove bread mixture from refrigerator; let stand on the counter for 30 min.
Uncover; bake at 375 for 50 minutes or until set.
Sprinkle souffle with icing sugar; serve with 3/4 cup maple syrup. (I pour the maple syrup on the souffle when it is warm and I also add raspberries and blueberries on top).
Great for Christmas morning!
Wednesday, 12 October 2011
Raspberry Cream Torte (Tara)
Wafers:
6 egg whites
1 1/2 cups sugar
1 cup flour
3/4 cup butter melted
2 tbsp water
1 tbsp vanilla
Raspberry Sauce:
1/2 to 3/4 of a bag of frozen fruit(600g),( any fruit will do, I change it up once in a while)
a little sugar to sweeten if needed
Cream:
I use one tub of cool whip or use real whipped cream if you choose
Trace 2 8inch round circles on parchment paper close together, invert and place on a baking sheet. In a large bowl, lightly wisk egg whites, gradually wisk in sugar, flour, butter, water and vanilla until just blended. Drop 1/3 cup of the batter on each circle and lightly spread to fill the circle. Bake at 400 degrees for 8-10 minutes or until edges just turn brown. Remove from oven, flip onto cooling rack and peel parchment paper off. Reuse parchment with circles until you have made 9 wafers. Wafers can be stored for up to 2 days between sheets of wax paper in a sealed container. Blend thawed raspberries or whichever fruit with sugar until pureed. To put together, place a wafer on a serving plate, place whip cream(about 1/2 cup), drizzle with sauce(about 1/4 cup). Fruit and cream can drizzle down the sides.Repeat and end with a wafer on top. Refrigerate for 1-2 hours to solidify.Decorate with a few reserved pieces of fruit and sprinkle with icing sugar before serving.
6 egg whites
1 1/2 cups sugar
1 cup flour
3/4 cup butter melted
2 tbsp water
1 tbsp vanilla
Raspberry Sauce:
1/2 to 3/4 of a bag of frozen fruit(600g),( any fruit will do, I change it up once in a while)
a little sugar to sweeten if needed
Cream:
I use one tub of cool whip or use real whipped cream if you choose
Trace 2 8inch round circles on parchment paper close together, invert and place on a baking sheet. In a large bowl, lightly wisk egg whites, gradually wisk in sugar, flour, butter, water and vanilla until just blended. Drop 1/3 cup of the batter on each circle and lightly spread to fill the circle. Bake at 400 degrees for 8-10 minutes or until edges just turn brown. Remove from oven, flip onto cooling rack and peel parchment paper off. Reuse parchment with circles until you have made 9 wafers. Wafers can be stored for up to 2 days between sheets of wax paper in a sealed container. Blend thawed raspberries or whichever fruit with sugar until pureed. To put together, place a wafer on a serving plate, place whip cream(about 1/2 cup), drizzle with sauce(about 1/4 cup). Fruit and cream can drizzle down the sides.Repeat and end with a wafer on top. Refrigerate for 1-2 hours to solidify.Decorate with a few reserved pieces of fruit and sprinkle with icing sugar before serving.
Pumpkin Cake (Tara)
Cake:
4 eggs
1 2/3 cups white sugar
1 cup applesauce
1 (15oz) can pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
Icing:
1 (8oz) pkg cream cheese
1/2 cup butter softened
1 tsp vanilla extract
1 1/2 cups icing sugar
Preheat oven to 350. In medium bowl, mix eggs, sugar , applesauce and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 9x13 pan. Bake for 25-30 minutes. Cool before frosting. Combine cream cheese and butter together, stir in vanilla, add icing sugar a little at a time, beating until smooth. Spread evenly onto cooled cake.
4 eggs
1 2/3 cups white sugar
1 cup applesauce
1 (15oz) can pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
Icing:
1 (8oz) pkg cream cheese
1/2 cup butter softened
1 tsp vanilla extract
1 1/2 cups icing sugar
Preheat oven to 350. In medium bowl, mix eggs, sugar , applesauce and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 9x13 pan. Bake for 25-30 minutes. Cool before frosting. Combine cream cheese and butter together, stir in vanilla, add icing sugar a little at a time, beating until smooth. Spread evenly onto cooled cake.
Grand Prize Molasses Cookies (Tara)
1/2 cup butter, soft,( no substitutes)
1/2 cup shortening (no substitutes)
1 1/2 cups sugar
1/2 cup molasses
2 eggs slightly beaten
4 cups flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 tsp ground ginger
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
Preheat oven to 350. Cream butter, shortening, sugar until light and fluffy. Beat in molasses and eggs. In another bowl, wisk together flour, salt, baking soda, ginger,
cloves, and cinnamon. Gradually add flour to creamed mixture. Roll into 2 1/2 inch balls. Dip into white sugar and roll around. Place on baking sheet and bake 9-10 minutes. Do not overbake, remove when just starting to crack.
1/2 cup shortening (no substitutes)
1 1/2 cups sugar
1/2 cup molasses
2 eggs slightly beaten
4 cups flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 tsp ground ginger
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
Preheat oven to 350. Cream butter, shortening, sugar until light and fluffy. Beat in molasses and eggs. In another bowl, wisk together flour, salt, baking soda, ginger,
cloves, and cinnamon. Gradually add flour to creamed mixture. Roll into 2 1/2 inch balls. Dip into white sugar and roll around. Place on baking sheet and bake 9-10 minutes. Do not overbake, remove when just starting to crack.
Apple Caramel Cheesecake (Tara)
Crust:
1 cup graham crumbs
3 tbsp sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1/4 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
3/4 cup sugar
3 eggs lightly beaten
3/4 tsp vanilla extract
Topping:
2 1/2 cups chopped peeled apples
1 tbsp lemon juice
1/4 cup sugar
1/2 tsp ground cinnamon
6 tbsp caramel icecream topping sauce
2 tbsp chopped pecans
In a bowl combine the crackers, sugar, pecans and cinnamon, stir in butter. Press into a 9 inch springform pan. Place pan on a baking sheet, bake 350 degrees for 10 minutes. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon, spoon over filling. Bake 55-60 minutes or until center is almost set. Cool on rack, run knife around to loosen. Drizzle with 4 tbsp caramel topping. Cool for 1 hr, chill overnight. Just before serving drizzle with remaining caramel sauce and sprinkle with pecans.
1 cup graham crumbs
3 tbsp sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1/4 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
3/4 cup sugar
3 eggs lightly beaten
3/4 tsp vanilla extract
Topping:
2 1/2 cups chopped peeled apples
1 tbsp lemon juice
1/4 cup sugar
1/2 tsp ground cinnamon
6 tbsp caramel icecream topping sauce
2 tbsp chopped pecans
In a bowl combine the crackers, sugar, pecans and cinnamon, stir in butter. Press into a 9 inch springform pan. Place pan on a baking sheet, bake 350 degrees for 10 minutes. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon, spoon over filling. Bake 55-60 minutes or until center is almost set. Cool on rack, run knife around to loosen. Drizzle with 4 tbsp caramel topping. Cool for 1 hr, chill overnight. Just before serving drizzle with remaining caramel sauce and sprinkle with pecans.
Tangy Lemon Cheesecake (Tara)
2 1/2 cups crushed gingersnap cookies
1/3 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
1 cup sugar
3 eggs, lightly beaten
2 tbsp lemon juice
1 tbsp vanilla extract
Sauce:
1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
2 tbsp butter
1/4 cup lemon juice
1 tbsp grated lemon peel
Combine cookie crumbs and butter, press into the bottom and 2 inches up the sides of a 9inch springform pan. ( I didn't go up the sides,but had crumbs leftover). In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beat on low speed just until combined. Beat in lemon juice and vanilla. Pour onto crust. Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around the edge to loosen. Cool 1 hr. longer. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat, cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat, stir in the butter, lemon juice and lemon peel.(Store in fridge, may need to warm when serving) Serve sauce over cheesecake when ready to eat.
Raspberry Sauce: 350g frozen raspberries(1/2 to 3/4 of the 600g bag)
1/3 cup sugar
Boil down on stove , great ontop of this cheesecake on it's own or combined with the lemon sauce.
1/3 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
1 cup sugar
3 eggs, lightly beaten
2 tbsp lemon juice
1 tbsp vanilla extract
Sauce:
1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
2 tbsp butter
1/4 cup lemon juice
1 tbsp grated lemon peel
Combine cookie crumbs and butter, press into the bottom and 2 inches up the sides of a 9inch springform pan. ( I didn't go up the sides,but had crumbs leftover). In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beat on low speed just until combined. Beat in lemon juice and vanilla. Pour onto crust. Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around the edge to loosen. Cool 1 hr. longer. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat, cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat, stir in the butter, lemon juice and lemon peel.(Store in fridge, may need to warm when serving) Serve sauce over cheesecake when ready to eat.
Raspberry Sauce: 350g frozen raspberries(1/2 to 3/4 of the 600g bag)
1/3 cup sugar
Boil down on stove , great ontop of this cheesecake on it's own or combined with the lemon sauce.
Crockpot Ribs (Tara)
3lbs of ribs cut into riblets, put in crockpot
Wisk together:
2 cups brown sugar
1/4 cup flour
1/3 cup water
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic
Boil in microwave until thick (check on it a few times so it doesn't boil over). Pour over ribs. Cook on low 10-12 hrs or high 5-6 hours.
Wisk together:
2 cups brown sugar
1/4 cup flour
1/3 cup water
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic
Boil in microwave until thick (check on it a few times so it doesn't boil over). Pour over ribs. Cook on low 10-12 hrs or high 5-6 hours.
Cranberry Chicken (Tara)
16-18 boneless thighs
1 small bottle Catalina dressing
1 envelope Onion soup mix
1 can whole berry Cranberry sauce
Mix dressing, soup mix and cranberry sauce together, pour over chicken in a 9x13 pan. Bake 350 degrees for 45mins to 1hr.
1 small bottle Catalina dressing
1 envelope Onion soup mix
1 can whole berry Cranberry sauce
Mix dressing, soup mix and cranberry sauce together, pour over chicken in a 9x13 pan. Bake 350 degrees for 45mins to 1hr.
Tuesday, 4 October 2011
Crock Pot Ginger Roast (Kim)
I don't even eat beef but walked into a house where it was cooking and asked for the recipe because it smelled so awesome! And apparently it tastes just as good ; )
2 tbsp. oil
2 c. onions, sliced
1 c. red wine
1/2 c. ketchup
6 tbsp. brown sugar
3 tbsp. balsamic vinegar
fresh sliced ginger pieces
4 cloves crushed garlic
1/2 c. beef broth
a roast
1. Heat oil and brown roast in a frying pan.
2. in crock pot place sliced onions, then roast. Mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours (high: 3-4).
2 tbsp. oil
2 c. onions, sliced
1 c. red wine
1/2 c. ketchup
6 tbsp. brown sugar
3 tbsp. balsamic vinegar
fresh sliced ginger pieces
4 cloves crushed garlic
1/2 c. beef broth
a roast
1. Heat oil and brown roast in a frying pan.
2. in crock pot place sliced onions, then roast. Mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours (high: 3-4).
Red Onion and Mango Salsa (Kim)
Excellent with grilled fish (we've eaten it with Tuna and Kingfish)
1 ripe mango, diced
2 tbsp. chopped cilantro
1 small red onion, diced
1 tbsp. chopped jalapeno pepper
3 tbsp. lime juice (about 1 1/2 limes)
2 dashes Tabasco sauce
salt and fresh ground balck pepper to taste
1 ripe mango, diced
2 tbsp. chopped cilantro
1 small red onion, diced
1 tbsp. chopped jalapeno pepper
3 tbsp. lime juice (about 1 1/2 limes)
2 dashes Tabasco sauce
salt and fresh ground balck pepper to taste
Quick topping for tasty Tilapia (Kim)
3 tbsp. lemon juice
1 tbsp. melted butter
1 clove garlic, crushed
1 tsp parsley
Mix and pour over tilapia and bake. Yum!
1 tbsp. melted butter
1 clove garlic, crushed
1 tsp parsley
Mix and pour over tilapia and bake. Yum!
Tasty, quick chicken marinade (Kim)
Don't let the hot sauce scare you. The chicken turns out delicious.
1/2 c. Frank's hot sauce
1 c. oil
1/2 c. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic powder
1/2 c. Frank's hot sauce
1 c. oil
1/2 c. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic powder
5 Cup Salad (Kim)
An old classic but I still love it.
1 c. pineapple pieces
1 c. mandarin slices, drained
1 c. coconut
1 c. mini marshmallows
1 c. sour cream
Mix well and let stand in fridge several hours or overnight.
1 c. pineapple pieces
1 c. mandarin slices, drained
1 c. coconut
1 c. mini marshmallows
1 c. sour cream
Mix well and let stand in fridge several hours or overnight.
Pumpkin Cheesecake with Gingersnap Crust (Kim)
Creamy and delicious! I used light cream cheese (as if that matters! lol) and omitted allspice as I didn't have any on hand.
Thai Tuna Salad (Kim)
2 tins tuna
juice of one lime
1/2 tsp. salt
1 tbsp. fish sauce
1 chili pepper
1 tbsp grated ginger root
1/4 red onion, finely chopped
1 green onion
1/2 bunch cilantro
1/8 c. chopped peanuts
Mix and refrigerate. Cilantro and peanuts are garnish. SUPER fresh tasting!
juice of one lime
1/2 tsp. salt
1 tbsp. fish sauce
1 chili pepper
1 tbsp grated ginger root
1/4 red onion, finely chopped
1 green onion
1/2 bunch cilantro
1/8 c. chopped peanuts
Mix and refrigerate. Cilantro and peanuts are garnish. SUPER fresh tasting!
Bean Salad with Feta (Manisha)
This recipe has been brought to many an occassion at Elsie's. Super easy, super tasty, especially a day later. A great side dish with anything. Veg-friendly. Can easily be doubled for a larger crowd. It's a favourite.
1 can Unico Bean Medley, rinsed. Not to be confused with their own bean salad mixture.
1 red onion, small, or one-quarter to half of a large, sliced.
1 red pepper, de-seeded and diced.
1 green pepper, de-seeded and diced.
2 lemons, juiced, or to taste from a bottle
1/4 olive oil, or more
1 block of feta cheese, or to taste.
Add all non-liquid items and mix together. Add liquids and feta. Mix and let sit before serving (to let the flavours marry).
1 can Unico Bean Medley, rinsed. Not to be confused with their own bean salad mixture.
1 red onion, small, or one-quarter to half of a large, sliced.
1 red pepper, de-seeded and diced.
1 green pepper, de-seeded and diced.
2 lemons, juiced, or to taste from a bottle
1/4 olive oil, or more
1 block of feta cheese, or to taste.
Add all non-liquid items and mix together. Add liquids and feta. Mix and let sit before serving (to let the flavours marry).
White Bean Soup (Manisha)
Another easy soup. Can be modified with vegetable broth instead of chicken broth for veg-friendly eating.
1 can white kidney beans
1 can of Aylmer's Petite Cut Italian Diced Tomatoes
1 box Organic chicken broth
2 carrots, sliced
1 celery stock, sliced
Oil
2 tsp. pesto
Garlic
1 can white kidney beans
1 can of Aylmer's Petite Cut Italian Diced Tomatoes
1 box Organic chicken broth
2 carrots, sliced
1 celery stock, sliced
Oil
2 tsp. pesto
Garlic
- Saute garlic in oil.
- Add vegetables and heat.
- Add tomatoes, beans, and broth. Add pesto.
- Heat and enjoy.
Sweet Potato, Butternut Squash soup with apples (Manisha)
This is an easy Fall soup that's popular in our home. Good for the immune system. I'm not one to measure. To make this veg-friendly, replace the chicken broth with vegetable broth. Vegan-friendly, too.
1 Butternut squash, medium, peeled, de-seeded, cubed
2 Sweet potatoes, large, peeled, cubed
2 apples, large, peeled, cubed
2 large carrots, cleaned, sliced (or a handful of mini carrots)
2 boxes of Organic chicken broth
1 can of white kidney beans, rinsed
Garlic cloves, as many as you are comfortable with.
2 tbsp pesto.
Oil
1 Butternut squash, medium, peeled, de-seeded, cubed
2 Sweet potatoes, large, peeled, cubed
2 apples, large, peeled, cubed
2 large carrots, cleaned, sliced (or a handful of mini carrots)
2 boxes of Organic chicken broth
1 can of white kidney beans, rinsed
Garlic cloves, as many as you are comfortable with.
2 tbsp pesto.
Oil
- Warm oil, prepare garlic cloves and saute until fragrant.
- Add squash, heat 5 minutes.
- Add sweet potatoes, heat 5 minutes.
- Add apples, carrots, beans, broth. Boil 15 minutes. Add pesto and simmer.
- When vegetables are soft, puree with hand blender.
- Garnish with pretty things.
Monday, 3 October 2011
Fudgy Chocolate Souffle Cake with Warm Turtle Sauce (Sandra)
1/2 c unsweetened cocoa
6 tbsp hot water
2 Tbsp butter
3 tbsp flour
3/4 c milk
1/4 c sugar
1/8 tsp salt4 large egg whites
3 Tbsp sugar
warm turtle sauce:
6 Tbsp caramel sauce
3 Tbsp chopped, toated pecansPreheat oven to 375F. Coat a 1/12 qt souffle dish with oil and sprinkle with 1/4 tsp sugar. Set aside. Combine cocoa & hot water ina bowl and set aside. Melt butter in a small heavy saucepan. Add flour and cook 1 min,whisking constantly. Gradually add milk, 1/4 c sugar and salt. Cook until thickened, whisking constantly (about 3 min). Remove from heat and stir in cocoa mixture. Spoon into large bowl and cool slightly. Beat egg whites at high speed until foamy. Add 3 Tbsp sugar, one at a time and beat until stiff peaks form. Gently fold 1 c egg white mixture into cocoa mixture then gently fold in remaining egg white. Spoon into prepared dish. Bake at 375F for 35 min until puffy and set. Serve warm or room temp with warmed turtle sauce.
Grilled Salmon with Grapefruit Maple Mustard Glaze (Sandra)
Marinade & Glaze:
1 c ruby red grapefruit juice
1/2 c pure maple syrup
2 Tbsp chopped fresh dill
2 Tbsp dijon mustard
2 Tbsp olive oil
1 tbsp fresh ground black pepper
8 atlantic salmon fillets (6oz each, skinned)
1/4 salmon seasoning (recipe follows)
1 grapefruit (sliced)
Salmon Seasoning:
1/4 c each: lemon pepper, kosher salt, dill seed, ground coriander
2 Tbsp dried dill
1 Tbsp each: paprika, garlic powder, onion powder
2 tsp cayenne pepper
2 tsp sugar
In a small bowl, whisk together grapefruit juice, maple syrup, dill, mustard,olive oil and pepper. Season the salmon with seasoning, pressing it into the flesh. Place the salmon in a single layer in a large dish and pour half the marinade over top. Marinate for 30 min. Warm remaining marinade in small saucepan. Slice the grapefruit into 1/2" thick slices and set aside. Preheat grill to med-high. Remove salmon from marinade, reserving marinade. Grill salmon for 3-4 min per side, basting with reserved marinade. Brush grapefruit slices with oil and grill 2-3 min per side. Serve salmon with grapefruit slices and warmed marinade.
1 c ruby red grapefruit juice
1/2 c pure maple syrup
2 Tbsp chopped fresh dill
2 Tbsp dijon mustard
2 Tbsp olive oil
1 tbsp fresh ground black pepper
8 atlantic salmon fillets (6oz each, skinned)
1/4 salmon seasoning (recipe follows)
1 grapefruit (sliced)
Salmon Seasoning:
1/4 c each: lemon pepper, kosher salt, dill seed, ground coriander
2 Tbsp dried dill
1 Tbsp each: paprika, garlic powder, onion powder
2 tsp cayenne pepper
2 tsp sugar
In a small bowl, whisk together grapefruit juice, maple syrup, dill, mustard,olive oil and pepper. Season the salmon with seasoning, pressing it into the flesh. Place the salmon in a single layer in a large dish and pour half the marinade over top. Marinate for 30 min. Warm remaining marinade in small saucepan. Slice the grapefruit into 1/2" thick slices and set aside. Preheat grill to med-high. Remove salmon from marinade, reserving marinade. Grill salmon for 3-4 min per side, basting with reserved marinade. Brush grapefruit slices with oil and grill 2-3 min per side. Serve salmon with grapefruit slices and warmed marinade.
Grilled Onion and Asparagus Risotto (Sandra)
1 lg red onion sliced into rounds
1 lb asparagus
2 Tbsp balsamic vinegar
4 Tbsp olive oil
salt & pepper
4 shallots, finely chopped
1 c arborio rice
1/4 c med dry white wine
4 c hot chicken stock
1 Tbsp chopped fresh thyme
1 c shredded aged white cheddar
Preheat grill to med-high. Toss together onion, asparagus, vinegar, 2 Tbsp olive oil, salt & pepper. Place in a grill basket and grill 15 min. Remove from grill and coarsely chop.To prepare risotto, in a large saucepan heat remaining 2 Tbsp oil. Add the shallots and cook for 30seconds. Stir in the rice and cook 1 min, stirring constantly. Stir in the wine and reduce liquid by half. Add 1/2 c stock, stirring constantly,and waiting until most of the liquid is absorbed before adding more stock. Continue this, until rice is tender but slightly resistant to the bite (15-20min). Stir in the onions, asparagus, thyme and cheddar cheese. Season with salt & pepper. Serves 4.
1 lb asparagus
2 Tbsp balsamic vinegar
4 Tbsp olive oil
salt & pepper
4 shallots, finely chopped
1 c arborio rice
1/4 c med dry white wine
4 c hot chicken stock
1 Tbsp chopped fresh thyme
1 c shredded aged white cheddar
Preheat grill to med-high. Toss together onion, asparagus, vinegar, 2 Tbsp olive oil, salt & pepper. Place in a grill basket and grill 15 min. Remove from grill and coarsely chop.To prepare risotto, in a large saucepan heat remaining 2 Tbsp oil. Add the shallots and cook for 30seconds. Stir in the rice and cook 1 min, stirring constantly. Stir in the wine and reduce liquid by half. Add 1/2 c stock, stirring constantly,and waiting until most of the liquid is absorbed before adding more stock. Continue this, until rice is tender but slightly resistant to the bite (15-20min). Stir in the onions, asparagus, thyme and cheddar cheese. Season with salt & pepper. Serves 4.
Grilled Portobello Mushroom Salad (Sandra)
8 portobello mushrooms, stems removed
4 c hot water
1 tsp salt
1/2 c each honey & hoisin sauce
1/4 c each soy sauce & rice vinegar
1 Tbsp each: pepper, cilantro, sesame seeds, grainy mustard
1 tsp sesame oil
3 bunches arugula (or any mixed greens)
1/2 goat cheese (sliced or crumbled)
Clean mushroom caps and place in a large bowl. Dissolve salt in hot water and pour over mushrooms. Cover with plastic wrap and steep 15 min. Whisk together all dressing ingredients. Drain mushroom and pat dry. Place mushrooms gill-side up and a glass dish and pour dressing over top. Marinate for 2 hours. Preheat grill to med-high. Grill mushrooms 5 min per side, basting with marinade. Thinly slice mushrooms and serve on a bed of arugula. Sprinkle with goat cheese. (I like to drizzle a bit of the marinade over top too)
4 c hot water
1 tsp salt
1/2 c each honey & hoisin sauce
1/4 c each soy sauce & rice vinegar
1 Tbsp each: pepper, cilantro, sesame seeds, grainy mustard
1 tsp sesame oil
3 bunches arugula (or any mixed greens)
1/2 goat cheese (sliced or crumbled)
Clean mushroom caps and place in a large bowl. Dissolve salt in hot water and pour over mushrooms. Cover with plastic wrap and steep 15 min. Whisk together all dressing ingredients. Drain mushroom and pat dry. Place mushrooms gill-side up and a glass dish and pour dressing over top. Marinate for 2 hours. Preheat grill to med-high. Grill mushrooms 5 min per side, basting with marinade. Thinly slice mushrooms and serve on a bed of arugula. Sprinkle with goat cheese. (I like to drizzle a bit of the marinade over top too)
Stuffed Sweet Peppers (sandra)
4 red peppers (shepherd...the longer ones :)
1 Tbsp olive oil
2x 125g balls mozzarella, sliced
2 Tbsp chopped black olives
1 Tbsp oregano
2 cloves crushed garlic
Preheat the bbq and rub the outside of the peppers with oil. Stuff all ingredients into the peppers and drizzle with a bit of oil. Place on the bbq and grill 12-15 min until cheese is melted and peppers are lightly charred.
1 Tbsp olive oil
2x 125g balls mozzarella, sliced
2 Tbsp chopped black olives
1 Tbsp oregano
2 cloves crushed garlic
Preheat the bbq and rub the outside of the peppers with oil. Stuff all ingredients into the peppers and drizzle with a bit of oil. Place on the bbq and grill 12-15 min until cheese is melted and peppers are lightly charred.
Brownie Tarts (Sandra)
2/3 c sugar
1 c choc chips
2 Tbsp water
2 eggs
3/4 c flour
1 tsp vanilla
1/2 tsp baking powder
1/2 c coarsely chopped walnuts and/or more choc chips
20 unbaked 3" tart shells
Preheat oven to 350F. Melt butter, sugar, choc chips & water, stirring until mixture is smooth. Add eggs and whisk until smooth. Add flour, baking powder and vanilla. Spoon into tart shells, filling almost to the top. Sprinkle with walnuts and/or choc chips (skor bits are good too). Place on baking sheet and bake for 20 min.(I like to sprinkle choc chips in the tart before I fill them...and then add more on top)
Quinoa Patties ( Elsie)
2 1/2 cups cooked quinoa ( I cook the quinoa in low sodium beef broth for a bit more flavour, just water is a bit bland)
4 large eggs, beaten
1/2 tsp salt
2/3 cup fresh chives, chopped
1 med onion chopped fine
1/3 cup fresh parmesan cheese, grated ( I used shredded mozzarella,it's much better)
3 cloves garlic, minced ( I use toppits garlic)
1/4 tsp cayenne pepper
1 cup whole grain breadcrumbs
In a medium bowl combine quinoa, eggs, and salt. Stir in garlic, chives, onion, cheese, and cayenne pepper.
Add breadcrumbs,and allow to sit for a few minutes.
The mixture should be quite moist. You may need to add extra water to moisten or additional breadcrumbs to make the mixture dryer.
Heat a bit of olive oil in a large skillet over medium heat.
With a large spoon gather some of the mixture and drop into the pan. Flatten slightly with the back of the spoon and brown. Test by lifting the patty slightly to see if it's set enough to flip. Turn patty and brown the other side. Remove to a plate. Can be served hot, warm or cold with a salad or on buns or bread.
I find that I can only manage about 3 in a pan at a time and still have room to flip them.
I usually get about a dozen or so patties .
4 large eggs, beaten
1/2 tsp salt
2/3 cup fresh chives, chopped
1 med onion chopped fine
1/3 cup fresh parmesan cheese, grated ( I used shredded mozzarella,it's much better)
3 cloves garlic, minced ( I use toppits garlic)
1/4 tsp cayenne pepper
1 cup whole grain breadcrumbs
In a medium bowl combine quinoa, eggs, and salt. Stir in garlic, chives, onion, cheese, and cayenne pepper.
Add breadcrumbs,and allow to sit for a few minutes.
The mixture should be quite moist. You may need to add extra water to moisten or additional breadcrumbs to make the mixture dryer.
Heat a bit of olive oil in a large skillet over medium heat.
With a large spoon gather some of the mixture and drop into the pan. Flatten slightly with the back of the spoon and brown. Test by lifting the patty slightly to see if it's set enough to flip. Turn patty and brown the other side. Remove to a plate. Can be served hot, warm or cold with a salad or on buns or bread.
I find that I can only manage about 3 in a pan at a time and still have room to flip them.
I usually get about a dozen or so patties .
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