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.