Orange Bran Muffins

These are good in the winter when we need all the vitamin C we can get.  I just love these muffins!

Ingredients

2 cups flour
1 cup sugar
2 cups natural bran
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 eggs
1 1/2 cups milk
1/4 tsp vanilla
1-2 oranges - quartered (peel included)

Combine dry ingredients in a large bowl.
Place the orange sections into a food processor or blender and process until smooth.  Combine all the wet ingredients.
Combine the wet ingredients with the dry ingredients.
Mix in 4 tablespoons vegetable oil.
Add 1 cup raisins.

Pour into muffin tins and bake at 350 degrees for 25-30 minutes.

Hummus

Tis the season for entertaining and seeing old friends.  Here is one of my favorite appetizers.  When my son is around, I have to hide this dish in order to have some for myself.   Unfortunately, Al does not like this dish, oh well it just means more for me.

INGREDIENTS

8 ounce can chickpeas
2 garlic cloves, coarsely crushed
6 tablespoons lemon juice
4 tablespoons tahini  (or smooth peanut butter)
3 tablespoons olive oil
1 teaspoon ground cumin
salt and freshly ground pepper

Drain the chick peas.  Reserve liquid.  Put chick peas in a food processor or blender.  Blend to a smooth paste, adding a small amount of the reserved liquid if necessary.
Mix the garlic, lemon juice and tahini together and add to the blender or food processor.  Process until smooth.  With the machine running, gradually add the olive oil.
Add cumin.  Season with salt and pepper.  Process to mix.
Scrape into a bowl.  Cover and chill.

I apologize for the blurred picture.  Clearly, I am better with a spatula than I am with a camera.  I am working on improving this.

Mulligatawny Soup

My first soup this fall and Al loved it!  As a matter of a fact he had two bowls immediately and still wanted dinner as usual.  I must admit I also had a bowl, it made a delicious first course.  Al loves his soup for lunch.

INGREDIENTS

2 teaspoons oil
4 gloves garlic, minced
4 teaspoons chopped fresh ginger, or 1 1/2 teaspoons ground ginger
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 potato peeled and diced
1 apple peeled and diced
3 cups chicken or turkey broth
2 cups fresh or frozen mixed vegetables
1 cup cubed, cooked chicken or turkey
salt
2 tablespoons chopped fresh cilantro or parsley  ( I also use 2 teaspoons dried if I don't have fresh)

In large saucepan, heat oil over medium heat.  Cook garlic, ginger, curry powder and cinnamon in oil, stirring constantly, 1 minute.  Add potato, apple, chicken broth and mixed vegetables.  Bring to boil.  Reduce heat.  Cover.  Simmer 20 minutes or until vegetables are tender.  In food processor or blender, puree vegetable mixture until smooth.  Return to saucepan.  Add chicken and salt to taste,  Heat thoroughly.  Sprinkle with cilantro.

Chicken Stock

Snow is falling, temperatures are falling and Al is looking for soup.  It is time to make stock so I will be able to make that soup!

 In 1999,  Winnipeg Hydro Home Economists published recipes for  "Soups, Stocks and Broths".  I haven't found anything better.   The only change I make is using a chicken carcass from a roast chicken, or the carcass of a chicken I have cut up to use in a different dish.

INGREDIENTS

1 chicken (3-4 lbs.), cut up
8 cups water
1 carrot, cut in chunks
1 stalk celery, with leaves, cut in chunks
1 onion, coarsely chopped
3 sprigs parsley
1 Bay leaf
2 whole cloves
1/2 tsp. thyme
1/2 tsp. whole peppercorns
1/2 tsp. salt

Place chicken in stockpot or Dutch oven.  Add remaining ingredients.  Bring to boil.  Skim off foam.  Reduce heat.  Simmer, partially covered, 1 1/2 hours.  Lift out chicken and reserve for another use.  Remove bones.  Discard.   Strain liquid through sieve, pressing down on vegetables to extract as much flavour as possible before discarding.  Chill stock.  Remove fat from surface.

Pfeffernuesse

Today we saw our first snowfall; some cried, some laughed, and everyone knows winter is coming soon.  The perfect time to bake something spicy and delicious ( as if I need an excuse to bake!).  These cookies remind me of Christmas and it is never too soon to start baking Christmas cookies.

This is a German recipe, using pepper as one of its spices, hence the name which means pepper nuts.  My grandson loves them and he usually is the first to say "too spicy".

INGREDIENTS

1/2 cup confectioners' sugar (icing sugar)
2 1/4 cups all purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.  Place confectioners' sugar in a small bowl.

In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda.  Set aside.

Place butter, brown sugar, and molasses into the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium speed until fluffy, about three minutes.  Beat in egg and vanilla.  With mixer on low speed, add flour mixture, beat until just combined.  Pinch off dough in tablespoon amounts, roll into 1 1/4 inch balls.  Arrange balls 1 1/2 inches apart on prepared baking sheets.

Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes.  Transfer sheets to a wire rack to cool slightly, about 10 minutes.  Place cookies into bowl with icing sugar turning until well coated.  Let cool completely on wire rack.  Store in airtight container.

Apple Cake

Really, who doesn't love apple cake?  This is a frequent request in our family, a recipe I gleaned from a blog site called The Cookie Shop.

INGREDIENTS

1 1/3 cups canola oil
3 cups all purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 gala or Granny Smith apples peeled, cored and cut into 1/2 inch pieces
1 teaspoon vanilla

Preheat oven to 350 degrees.  Spray a 12-cup Bundt pan with cooking spray.

In a large bowl mix flour, cinnamon, baking soda, and salt;  set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine canola oil, sugar and eggs mix on high speed until lemon yellow.

Gradually add the dry ingredients until just incorporated.

Add apples and vanilla, mixing until incorporated.

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

Cool slightly on a wire rack, then invert pan and place cake on the wire rack to cool completely.

Lasagna

This is another old family favorite from my  Better Homes and Gardens Cookbook with, of course a few changes I have made.

Ingredients

1 1/2 pounds lean ground beef
1 clove garlic, minced
1 tablespoon whole basil
1 teaspoon salt
1 28 oz. can diced tomatoes
1 6-ounce can tomato paste
lasagna noodles
2 eggs
3 cups 1% cottage cheese
1/2 cup grated parmesan cheese
2 tablespoons parsley flakes
1/2 teaspoon pepper
1 pound mozzarella cheese sliced very thinly

Brown meat.
Add next five ingredients.
Simmer for 15 minutes, stirring often.
Cook noodles in salted boiling water till el dente, drain.
Beat eggs, add remaining ingredients, except mozzarella.

Layer 1/2 the noodles in a 13x9 inch baking dish.
Spread 1/2 cheese filling, add 1/2 the mozzarella cheese and 1/2 meat sauce.
Repeat the layers.
Bake at 375 about 30 minutes, 45 minutes if from the fridge.
Let stand for 10 minutes before serving.

Beef Stroganoff

The first time I moved out on my own, I was in university and living with two girls who hated to cook.  I bought my first cookbook, ( Better Homes and Gardens) and made my first meal, beef stroganoff.   It was  a huge success and I was voted the cook from then on.

This dish became one of our family favorites, and my trusty cookbook has been handed down to my oldest daughter.  I now have the newer edition of Better Homes and Gardens.  The recipe in this edition is different than the original, so I adapt according to experience and memory.  This is a recipe where the measurements are not "exact", I vary the amount of liquids according to the thickness of the sauce.

Ingredients

1 pound  boneless beef sirloin steak
2 tablespoons flour
salt and pepper
2 tablespoons butter
1 medium onion, chopped
1  1/2 cups fresh mushrooms, sliced
1 clove garlic minced
1  10 oz. can beef bullion
1/2  cup water
2 tablespoons tomato paste
1/2 cup white wine
1 cup fat free sour cream
1 package broad egg noodles, cooked according to package directions

Place the flour and seasonings into a bag.
Trim fat from the meat.
Thinly slice the meat across the grain into bite-size strips  (it is best if your meat is still partially frozen to slice more easily).
Place the beef strips into the plastic bag and shake until meat is well covered.
Melt butter over high heat in a heavy pan. Quickly brown the meat and remove from the pan. In the same pan add the onions , mushrooms and garlic and cook over medium high heat until onions and mushrooms are soft.
Lower heat to medium and return the meat into the pan.  Add the beef bullion, water, tomato paste and wine, stirring until combined.  Simmer slowly for 20 minutes then add the sour cream, stirring well.  Heat through and serve over hot noodles.

Beef Enchiladas with Spicy Red Sauce

 I have always loved Mexican food.  Whenever possible I prefer to make things from skratch  rather than pre-packaged.  I tried this recipe for the first time and it is definitely a keeper.  I adapted this from  Allrecipes.com.

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
4 teaspoons minced garlic
1 teaspoon dried oregano
3 1/2 teaspoons chili powder
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/2 cup salsa
1- 6 ounce can tomato sauce
1- 6 ounce tomato paste
2 cups chicken broth

1 pound ground beef
3/4 cup finely chopped onion
1 tablespoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup cup prepared red enchilada sauce
1/2 cup beef broth
1/2 cup shredded cheddar cheese

6  (10 inch) tortilla shells
2 cups shredded cheddar cheese

Directions

To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, add 1/2 cup of onion  and cook until softened.  Stir in 4 teaspoons garlic, and cook until fragrant.  Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, cilantro, salsa, tomato sauce, tomato paste, and chicken broth.
Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.

While the spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned.  Break the meat up into crumbles and drain off excess grease.   Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices.  Stir in the enchilada sauce and beef broth; simmer for 5 minutes.  Stir in 1/2  cup of cheddar cheese, and allow the cheese to melt into the meat sauce.  Reducae heat to low, and simmer the meat sauce for 30 more minutes to thicken.

Preheat oven to 350 degrees F.

Spread about 1/2 cup of the spicy red sauce over the bottom of  a 9x13 inch baking dish.  Fill each tortilla with meat sauce,  Roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down.  Pour the remaining spicy red sauce over the enchiladas.  Top with 2 cups shredded cheese.
Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes.

I served these with sour cream.  Spicy and delicious!

Lemon Bars

Al will eat almost anything if it has lemon in it, especially desserts.  I don't bother asking what he wants for dessert any more because the answer is always the same, lemon bars!

So, thought I would share this recipe with you.  I like the fact it feels like you are eating lemon pie but with less calories.  This recipe is adapted from the Better Homes and Gardens Cookbook.

Ingredients

1/3 cup butter
1/4 cup sugar
1 cup flour
2 eggs
3/4 cups sugar
2 tablespoons flour
shredded lemon peel from two lemons
lemon juice from 2 lemons
1/4 teaspoon baking powder


Beat butter and 1/4 cup sugar until combined.  Mix in 1 cup flour until crumbly.  Press mixture into the bottom of an ungreased 8x8x2 inch baking pan.  Bake in a 350 degree oven for 20 minutes or just until golden.

Meanwhile, in a small bowl, combine eggs,  3/4 cup cup sugar, 2 tablespoons flour, lemon peel, lemon juice and baking powder. Beat well.

Pour  the filling over the baked layer.  Bake another 20 minutes or until lightly browned around the edges and centre is set.

Sweet and Sour Pork

The perfect dish for days when time is limited but the appetite is big.  This recipe is adapted from the blog, Taking on Magazines One Recipe at a Time.

Ingredients

1 pound pork tenderloin, cut into 1/2 inch pieces
2 1/2 tablespoons balsamic vinegar
sea salt
2 teaspoons soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons canola oil
3 cloves minced garlic
2 carrots. thinly sliced
2 green onions, sliced
2 stalks sliced celery
2 cups sliced mushrooms

In a bowl, mix the pork with 1/2 tablespoon balsamic vinegar and a pinch of salt.
Combine the 2 tablespoons balsamic vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
Heat 2 tablespoons oil in a large skillet or wok over high heat.
Add the pork and stir until it turns mostly opaque, about 2 minutes.
Remove pork and transfer to a bowl.
Heat the remaining 1 tablespoon of oil in the the skillet or wok, then stir-fry the garlic with a pinch each of salt and sugar for about 15 seconds.
Add the carrots, celery and mushrooms and stir until crisp-tender.
Add pork, green onions and soy sauce mixture and stir until the pork is cooked through and the sauce thickens, about 3 minutes.

I serve this over a bed of rice.

Lemon Poppy Seed Muffins

Finally!!  A recipe Al likes as much as that lemon slice he constantly asked for.  This is VERY  fast and easy to make.  I use a giant muffin pan which makes six muffins each batch so they are gone before they dry out (especially when Al is in the house!).  This recipe is adapted from my Better Homes and Gardens Cook Book.

Preheat oven to 400 degrees

Ingredients

1 3/4 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
lemon zest from one lemon finely grated
1 beaten egg
3/4 cup milk
1/4 cup canola oil

Spray muffin tin with Pam.

Combine flour, sugar, baking powder, salt and poppy seeds in a medium bowl.
In another bowl, combine egg, milk, oil, and lemon zest.
Add liquids all at once to the dry mixture. Stir just until moistened, batter should be lumpy.
Spoon batter into prepared muffin tin, filling each cup 2/3 full.
Bake in 400 degree oven about 30 minutes, or till golden.

Sangria Chicken

A perfect choice for a special dinner party.  This recipe is from the blog Taking on Magazines One Recipe at a Time.

Ingredients


1 chicken , skinned and cut into serving pieces
2 tablespoons olive oil
2 cups dry red wine
1 cup orange marmalade
2 tablespoons fresh lemon juice
1 1/2 cups seedless red grapes, halved lengthwise

Preheat oven to 450 degrees

In a small pot simmer wine and marmalade, stirring occasionally until reduced to about 1 cup.  Remove from the element and then stir in lemon juice. This takes about 45 minutes.
In a large bowl toss chicken with oil, 1/2 teaspoon salt and 1/4  teaspoon pepper.
Lay chicken in a large glass pan lined with aluminium foil and cook until pale golden, about 20 minutes.
Pour off juices.
Brush chicken with the glaze and put grapes around the pieces.  Roast 10 minutes.  Brush again with remaining glaze and roast until chicken is cooked through, about 10 minutes more

Scalloped Potatoes with Goat Cheese and Herbes de Provence

This is a recipe I adapted from epicurean.com  .  This dish has been a regular hit with family and friends. I often serve it with Sangria Chicken (a recipe I will also share with you).

Ingredients


1 1/2  cups greek yogurt
1 1/2 cups chicken broth
1 cup dry white wine
2/3 cups minced onions
2 teaspoons minced garlic
1 tablespoon herbes de Provence
3/4 teaspoon salt
1/2 log soft fresh goat cheese crumbled
 potatoes, peeled and thinly sliced


Preheat oven to 400 degrees.
Spray a 13 by 9 by 2- inch glass baking dish with cooking spray.
Layer sliced potatoes in glass pan.
Mix the remaining ingredients in a skillet and simmer over medium-high heat (add the cheese at the end whisking until smooth.
Pour evenly over the potatoes. cover with foil.
Bake 20 minutes,  then uncover and  bake until potatoes are soft, about 50 minutes.
Let cool for 15 minutes before serving.

Korean Fare

It has been a year since we left Korea and we miss it, especially the food.  Whenever we go into Winnipeg, we go the the Korean market to stock up on all our favorites including Jeju orange juice, kimchi, chili paste, Korean pancake mix, pork tofu stew, kimchi stew, hotteok pancake mix and bulgogi marinade.  The great thing about Korean prepared food and mixes is that they taste homemade.  This is not what I can always say about our prepared foods!

Today I prepared a typical meal I would normally prepare in Korea.  I forgot how labour intensive it is to prepare and how good you have to be at timing everything.  All five elements were on the go, using two skillets, two pots and one steamer.  But it was worth all the work and all the dishes.

Moroccan Kefta Kebab

When barbecuing, this is a great alternative to hamburgers!   My grandson likes these because of the novelty of eating meat off a stick.  These are delicious with a cucumber salad and Moroccan potato cakes.  (I will include this recipe the next time I make them).

This recipe  was adapted from a site called About.com

When I don't have fresh herbs I substitute dried parsley, coriander and mint leaves using smaller amounts according to taste.

INGREDIENTS

1 pound ground beef

1 teaspoon olive oil

1 medium onion, chopped very fine

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped parsley

1/4 chopped fresh coriander (cilantro)

1 tablespoon chopped mint leaves

1 teaspoon cinnamon

PREPARATION

Mix all ingredients in a bowl and let stand at least an hour.

Take a handful of the meat and shape into a sausage shape around a skewer.

Place the skewers onto a hot grill.  Do not turn until well browned or the meat will stick to the grill.

Goat Cheese Stuffed Salmon

This has to be our favorite way to prepare salmon.  At first I thought the combination of goat cheese and salmon sounded odd, but I decided to give it a try since they are two things I like.  I got this recipe from a site called Ile de France Cheese.

INGREDIENTS

2 pound filet of salmon, at least ¾ (three quarters) to 1 inch thick
4 ounces goat cheese or herb goat cheese, such as Ile de France
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (tarragon, dill, thyme, chives and/or basil)
2 cups baby spinach leaves
1 lemon
1 tablespoon olive oil

 
    * Using a sharp knife, cut into the salmon lengthwise starting at the thickest end, working your way ¾ of the way through—do not cut the filet in half. The idea is to cut an “opening” into the filet but not separate the filet into two.
    * In a small bowl, mix the goat cheese, salt, pepper and herbs until smooth.
    * Lift the top of the salmon filet up and spread the goat cheese on top of the bottom layer. Top with the spinach leaves, and sprinkle with salt and pepper. Place the top filet back on and press down so the stuffing is patted down. Place the salmon onto a thick piece of aluminum foil.
    * Cut the lemon in half. Cut half the lemon into paper thin slices. Squeeze the remaining lemon half on top of the salmon. Place the lemon slices on top of the fish. Drizzle the oil on top of the fish, sprinkle with a grinding of pepper, and seal tightly.
    * Place the salmon on the hot grill and cook for about 15 to 20 minutes, depending on the thickness of the fish. The salmon should just begin to flake. Serves 4 to 6.

Indian Barbecue

This is a recipe I adapted from a blog called ECLECTIC (i-klek-tic).  The recipe was originally intended for chicken or pork satay.  I  generally  use a whole chicken which has had the skin removed and cut into serving sizes.

I have also used 2 pork tenderloins which have been sliced into medallions.

This is a very adaptable, delicious recipe.

MARINADE INGREDIENTS

1/2  onion, chopped
2 garlic cloves, crushed
1 Tablespoon ginger root, grated
2 Tablespoons lemon juice
1 Tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 Tablespoons vegetable oil 

Mix all ingredients in a large bowl. Coat your meat with the marinade and cover.   Marinate at least 4 hours.  Place  the meat into a foil lined pan.  Cover with aluminum foil and place on the barbecue.  Can also be cooked in the oven at 350 degrees for about 30-45 minutes until done.  

Excellent with vegetable biryani.    Today's illustration is with pork tenderloin medallions.

Brad's Vegetarian Biryani

This recipe was given to me by a friend, co-worker and excellent cook!  Brad is also a musician, fisherman and  family man.  I wonder...... is it in spite of or because of the fact he is from the maritimes that he is such a great guy?

Anyway, this recipe is one of our favorites and a regular dish at our table.  Hope you enjoy it as much as we do.

INGREDIENTS

1 1/2 cups basmati rice, rinsed and drained
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, finely chopped
2 cups cooked mixed vegetables
1 can chickpeas, drained
2 tomatoes, chopped
1/3 cup raisins
1/4 cup slivered almonds
4 tablespoons Pataks Biryani Paste
2 1/2  cups boiling water

Saute rice in 1 tablespoon of vegetable oil for 2-3 minutes.  Remove from heat.
In a separate pan, heat 1 tablespoon oil and saute onions and garlic until the onions are soft.
Add vegetables, chickpeas, and tomatoes.  Cook 2-3 minutes.
Add raisins, almonds, biryani paste, and water.  Mix well making sure biryani paste is well dissolved.
Add rice and mix well.
Transfer to a covered baking dish and bake at 350 degrees for 45 minutes.

Plum Cake

Many years ago I  used to make plum cake using pound cake as the base.  Here is a new version I tried out this week using a lighter cake batter from a Mennonite Community Cookbook called Tiptop Cake.  Al and I both liked it very much.

INGREDIENTS

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
plums, pits removed, cut in quarters
Cinnamon and sugar  to sprinkle

Cream shortening and add sugar gradually.
Add beaten eggs and beat until light and fluffy.
Mix flour, salt and baking powder.
Add dry ingredients alternately with milk and vanilla.
Beat thoroughly after each addition.
Pour into greased 9X13 inch pan.
Place plums skin side down on top of batter.
Sprinkle with sugar and cinnamon.

Bake at 350 for 45 minutes.

Naan Bread

This is my version of a recipe I gleaned from allrecipes.com.  Another family favorite that is easy to make and delicious.  Enjoy.

Ingredients

• 1 ( .25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour

Directions (I use my stand mixer for this recipe)

1. In  a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in the sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes .  Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat. 
4. Stretch out the balls of dough into  thin circles.  Place them on the grill, and cook for 2 to 3 minutes, or until puffy and lightly browned on both sides.  

Mussels

     After eating mussels regularly in Korea I was determined to learn how to make this dish.  After several attempts I finally created a dish we both liked.

INGREDIENTS
olive oil
1 onion, finely chopped
4 cloves of garlic, chopped
masala chili sauce to taste (optional) 
mussels, washed and debearded
1 cup white wine
1 cup sour cream or plain yogurt
pat of butter
juice of 1 lemon
salt and pepper to taste


Pour olive oil in large pan.  Saute onion and garlic.  Add wine, sour cream and chili sauce and stir.  Add the mussels and cover with lid.  Simmer around 10 minutes. Remove any unopened mussels.  Add butter and lemon juice and stir.  Taste to see if you need any salt and pepper.  

Easy to make and delicious!