Shrimp Creole

I did not expect to find a creole recipe on a blog titled Curry and Comfort, and I wondered if it would be risky to try it.  Well who doesn't like risks?  It was well worth taking and I would definitely make it again, in fact I e-mailed the recipe to my daughter this week-end suggesting she try it.  Unfortunately she did not have all the required ingredients and did not wish to venture out in the snow storm.  Yes, that's right, we had our first snow storm.

Anyway, back to business, this recipe is very quick and you get to have left over Emeril's Cajun Seasoning which is an added bonus.  It has lots of flavour without the heat.

Ingredients
1 1/2 pounds of raw cleaned and deveined shrimp
1 medium onion chopped
1/2 cup celery diced
1/2 cup of bell peppers diced
1 tablespoon fresh garlic minced
red chili flakes to taste
1 tablespoon of Emeril's Cajun Seasoning
1/4 cup dry sherry
8 oz can tomato sauce
15 oz can diced tomatoes
1 cup chicken stock
salt and pepper to taste
green onions sliced
1 tablespoon cornstarch mixed with 1 tablespoon of water

Directions
Heat 1 tablespoon of canola oil in a pan.  Add the onions, celery and peppers and cook for 2-3 minutes.  Add the minced garlic and chili flakes.  Saute for 2 minutes.

Add the Cajun seasoning, tomato sauce and diced tomatoes, sherry, chicken stock, salt and pepper, tasting for seasoning.  Add the shrimp and cornstarch slurry.  Boil until the sauce thickens and the shrimp is cooked.  Finish off with sliced green onions.

Serve over rice.

Emeril's Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme

Beef Stifado (Stew)

During this dreary season you will be seeing a lot of hearty dishes on my blog.  This  is a Greek beef dish which has the unusual twist of  feta cheese.  I wondered if this would be accepted by Al who tends to find the flavour of feta too strong.  No need to worry, he loved it.  I also tried something new by serving it over a bed of orzo pasta.  This was an excellent choice.  Orzo will  be in my pantry from now on!  I also like the idea of being able to prepare The stew ahead of time and finishing it off the next day.   This is probably an easy dish to freeze as well.  If you try to freeze it  please let me know how it turned out.

Ingredients
1/4 cup olive oil
1 1/2 pounds boneless beef chuck cut into 1 1/2 inch cubes
2 tablespoons all purpose flour
1 large onion chopped
1  can diced tomatoes
3 cloves garlic minced
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
1 bay leaf
1 teaspoon cumin
2 cups dry red wine
1/2 pound feta cheese crumbled
salt and pepper to taste

Directions
Heat oil in heavy 4-5 quart dutch oven over medium high heat.  Toss beef with flour in a large bowl.  Add beef to pan in small batches and cook until brown, stirring occasionally.  Transfer browned beef to bowl.

Add onions to pan and cook until light brown, stirring frequently.  Add tomatoes, garlic, thyme, rosemary, oregano, bay leaf, and cumin to pan.  Stir in wine and bring to boil.  Add beef and cover.  Cook over low heat about 2 hours, until meat is tender.  (Can be covered at this stage  and put in the refrigerator  or freezer and re-heated.)

Stir feta cheese into stew and continue cooking over low heat until cheese is heated through.  Season with salt and pepper according to taste.

Wild Rice Casserole

This recipe has been a family favorite for years.  It is from a friend, unfortunately I have no idea which cookbook she got it from.  After trying this dish, I have never used another.  I think it is the use of pork sausages rather than bacon that is the secret.  Given the fact that I have become more conscious of calories and healthy eating I substituted low fat evaporated milk for the whipping cream.  I did not tell the family and they did not notice any difference.  They would never have agreed to any substitutions.

Ingredients
1 cup wild rice
1 10 ounce can chicken broth
10 ounces of water
10 pork sausages, browned, drained and cut into small pieces
1/2 pound fresh sliced mushrooms
1 large onion, finely chopped
2 tablespoons flour
1 cup whipping cream
1 tsp salt
1/4 tsp each of oregano, sage, marjoram and thyme
1/2 cup slivered blanched almonds

Directions
Wash wild rice and combine with water and broth in a large covered pot.  Bring to boil and reduce heat to a slow simmer for 1 hour or until rice begins to open and is soft.

Saute onions and mushrooms in skillet from sausages.  Add onion, mushroom and sausages to the rice.

In same skillet, on medium heat, combine flour and cream stirring constantly to make a cream sauce.  Add more liquid if necessary.  Bring to a boil for 3 minutes then add seasonings.

In a large casserole combine the sauce, rice, and almonds.  Mix well.

Bake at 350 degrees for 30 minutes.

Garden Fresh Tomato Soup

I have tomatoes from my garden, I got some from my mother yesterday and from my neighbour this morning.  We love fresh tomatoes and eat them every day, but now I was overloaded.  I could have stewed and frozen them for the winter or made salsa, but I wanted to try something new.

It was cool and cloudy this morning and I decided to make soup.  I love tomato soup but have never made it.  This recipe is fast, easy and delicious.  I think the cloves are the secret ingredient.  My only complaint was that there was nothing left over!  Next time I will double the recipe.

This recipe is from allrecipes.com

Ingredients

4 cups chopped fresh tomatoes

1/2 sliced onion

4 whole cloves

2 cups chicken broth

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon white sugar

Directions

In a pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.

Bring to a boil, and gently boil for about 20 minutes to blend all of the flavours.

Remove from heat and blend with a hand blender.  Pour through a sieve into a large bowl.  Discard the remnants left in the sieve.

In the same pot, melt the butter over medium heat.  Stir in the flour to make a roux, cooking until the roux is a medium brown.  Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.  Season with sugar and salt.

Freezer Rolls

We had such a lovely hot summer I was convinced the heat would stick around for at least another month.  Unfortunately, with September came the cloudy, windy, rainy and cool weather.  Of course this means I pull out my fall and winter recipes.  It also means Thanksgiving is around the corner.

I therefore thought I would share with you my dinner roll recipe.  It is handy because you prepare them and freeze them.  You do not bake them until you need them.  I also like this recipe because it means you can have just one or two fresh rolls for dinner whenever you need them.

Ingredients
1 1/4 cups warm water
2 packages traditional yeast (4 1/2 teaspoons)
1/2 cup warm milk
1/3 cup butter
1/2 cup sugar
1 1/2 teaspoon salt
5 1/2 to 6 cups all-purpose flour
2 large eggs

Directions
Place 1/2 cup warm water in large warm bowl.  Sprinkle in yeast, stir until dissolved.  Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour.  Beat 2 minutes at medium speed of electric mixer.  Add eggs and 1/2 cup flour.  Beat at high speed for 2 minutes.  Sir in enough remaining flour to make soft dough.  Turn out onto lightly floured surface.  Knead until smooth and elastic, about 8 to 10 minutes.  I knead mine with the electric mixer.  Cover with plastic wrap, let rest for 20 minutes.

Punch dough down.  Shape into desired shapes for dinner rolls.  Place on greased baking sheets.  Cover with plastic wrap.  Freeze.  When frozen I put them into freezer bags until they are needed.

Remove from freezer, place on greased baking sheets.  Cover, let rise in warm, place until doubled in size, about 1 1/2 hours.  Bake at 350 degrees for 15 minutes or until golden.  Remove from baking sheets and cool on wire racks.

To bake without freezing: After shaping, let rise in warm place until doubled in size, about 1 hour.  Bake according to above directions.

How to make crescent shaped rolls: Divide dough in two.  Roll each half to a 14 inch circle.  Cut each circle into 12 pie-shaped wedges.  Roll up each wedge from the wide end.  Curve ends slightly to form crescents.

Chocolate Mousse

Where does the time go?  I was going to give you this recipe ages ago and I turn around and weeks have gone by!  Summer has just flown by and before I know it I will be looking at fall recipes.

This particular recipe has been with me since the beginning of time and I have no idea where it came from.  I had always used dark rum until I decided to use sherry when one of my guests refused to eat anything with rum in it.  What a stroke of luck, I think it is an improvement and I have never looked back.  This serves two people and is easy to double or triple.

Ingredients

2 oz. semi-sweet chocolate

3 tablespoons sherry

2 egg whites

Directions

Melt the chocolate on double boiler with the sherry. Remove from heat.

Whip egg whites until stiff.  When chocolate is cooled, fold in egg whites.

Pour into parfait glasses and chill.

Chicken Picata

I thought I would be too busy with preparations for this August long week-end to post today.  However, due to the dark, cloudy , rainy weather with the occasional thunder growling I am finding myself with some time on my hands!  So here is the main dish I prepared after the gazpacho soup.

This is a dish I make for special occasions.  Although it is relatively easy to make it is quite an impressive dish with its beautiful tart, salty lemony flavours.  I also like it because you can prepare it ahead of time, then put the meat into the fridge until you are ready to cook and it only take minutes.  I put my pan on the barbecue this time because it was too hot to use the oven and you can see it turned out beautifully.  Bonus!!  I also added the capers for the first time and loved it.  I don't know why I was hesitant to try the capers before.

I adapted this recipe from the blog aggieskitchen.com

Ingredients
2 skinless chicken breasts
salt and fresh ground pepper
1/2 cup all purpose flour
1 large egg
3/4 cup bread crumbs
olive oil
3 tablespoons unsalted butter, room temperature, divided
juice from 2 lemons, lemon halves reserved
1/2 cup dry white wine
2 tablespoons capers (optional)

Directions
Place each chicken breast between 2 sheets of saran wrap and pound out to 1/4 inch thick.  Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in as shallow plate.  In a second plate beat the egg.  Place bread crumbs on a third plate.  Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

The chicken breasts are thin and  do not take long to cook so the sauce should be prepared before you start cooking the chicken.

Over medium heat, melt 1 tablespoon butter in a saute pan and then add lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt (less if you are also adding the capers at this point) and 1/4 teaspoon pepper.  Boil over high heat until reduced in half.  Take off the heat and add the remaining 2 tablespoons of butter and swirl to combine.  Discard the lemon halves.

Heat 1 tablespoon of olive oil in a large saute pan over medium  heat.  Add the chicken breasts and cook until browned on both sides.

Spoon the sauce over the chicken breasts and serve.

Gazpacho Soup

The heat has been unrelenting, 30 degrees with 70 % humidity.  This humidity is odd for those of us living in the middle of the prairies.  Although appetites are decreased and barbecues and salads are the norm, I wanted to prepare a special meal on Sunday, just because I had the inclination.  So, you are in for a few good posts.

We were getting kind of tired of salads and Al requested gazpacho soup. What a wonderful idea!  I haven't made this in years although it is a favorite for both of us!!!   I planned on using fresh tomatoes from our garden, but the deer ate them all.  What a disappointment.  Well the grocery store is always stocked.

So, our meal started with an  appetizer of gazpacho soup from my Better Homes and Gardens Cookbook.  I chose this particular recipe because of the beef broth, it adds depth to the dish.

 

Ingredients

4 cups chopped, peeled tomatoes (4 large)

2 cups tomato juice

1 cup beef broth

1/2 cup chopped, seeded cucumber

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon olive oil

1 tablespoon lemon or lime juice

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon tabasco sauce

Directions

Combine all the ingredients in a large bowl.  Cover and chill  for 2 to 24 hours.

What could be easier and more delicious!!

Grilled Five Spice Chicken

I am always looking for different ways to prepare chicken.  This is one worth posting.   I found it on the Allrecipe.com site.

Ingredients
Chicken thighs  (I used one large pack)
1/2 lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons sambal oelek (hot chili paste)
2 teaspoons grated fresh ginger
1 teaspoon soy sauce

1/3 cup seasoned rice vinegar
1/2 lime, juiced
1 teaspoon fish sauce
1 teaspoon sambal oelek

Directions
Whisk together the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger and soy sauce in a bowl.  Add chicken, coat evenly with the marinade.  Marinate in refrigerator for 6 hours.

Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl.  Set aside.

Grill chicken over medium-high heat on a lightly oiled grill.  Brush frequently with the sauce prepared earlier.  When chicken is done, drizzle whatever sauce is left over the chicken and serve.

Potatoes and Peas (Aloo Mattar)

The English name is just too plain for such a delicious dish!  The flavours are subtle and light, with the tomato bringing a welcome freshness.  A perfect side dish.  The recipe is from the blog site, Taking on Magazines One at a Time with the Mom Chef.

Ingredients
4-5 medium red potatoes boiled until just tender
1/2 cup defrosted peas
1 small onion peeled and sliced very thinly
1 teaspoon cumin seeds
1 teaspoon mustard seeds
juice from 1/2 a lemon
1/4 teaspoon red chili powder
3/4 teaspoon turmeric
2 tablespoons olive oil
salt to taste
cilantro leaves (to taste), I used dried.
1 tomato chopped

Directions
Cut the boiled potatoes into medium-sized cubes

Add oil to a non-stick frying pan.  Heat until very hot, then add the mustard seeds and cover the pan.

When the mustard seeds start to pop, remove the lid and add the cumin seeds and onions.  Fry on medium heat until the onions begin to soften.

Add the chili powder and the the turmeric and fry for a minute, then add the potatoes.

Mix well and add salt to taste.

Add peas and tomatoes and sprinkle with lemon juice and coriander leaves.

Lower heat and cover the pan for approximately 5 minutes.

Indian Chicken Curry

This is a new recipe from allrecipes.com which is easy and delicious.  Those of you who believe curry is curry is curry better think again.  Each dish is as different as the cook.

Ingredients
1 chicken, cut up and skinned
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon curry powder
1 15 ounce can tomato sauce
1 10 ounce can light coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick

Directions
Rinse chicken and pat dry, season with salt and pepper.  Heat oil in a large skillet over medium high heat, then saute chicken until browned.  Remove chicken from skillet and set aside.

Saute onions in skillet until translucent, add ginger and garlic and saute until fragrant, then stir in curry powder.

Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick.  Season with salt to taste and stir all together.

Reduce heat to low and simmer until chicken is tender and cooked through.

This can be served with rice.  Because I had lots of small new potatoes, I just added these at the end to simmer with the chicken until both were done.

Ambrosia

I have looked at this recipe for over 30 years, and this heat wave has finally given me the motivation to try it.  Boy am I glad I did, it is light and refreshing, as well as pretty.

Ingredients
1 cup graham wafer crumbs
1/4 cup melted butter
1 - 9 oz.  can pineapple tidbits
1 package raspberry jelly powder
1 cup boiling water
1 cup plain non-fat yogurt
1/4 teaspoon vanilla
1 cup raspberries, (I used fresh)
1/2 cup flaked coconut


Directions
Combine crumbs and butter.  Reserve 1/3 cup for topping.  Press remaining mixture into 8x8 inch pan.

Drain pineapple reserving juice.  Dissolve jello in hot water.  Stir in reserved juice.  Chill until partially set.  Add yogurt and vanilla.  Whip until fluffy.  Fold in pineapple, raspberries and coconut.

Pour over crumb base and top with reserved crumbs.  Chill until firm.

Heidie's Tuna Salad

This is a dish I make for lunch or dinner.  Yesterday was the first time I added potatoes and it was delicious.  It is the kind of dish where a recipe is not required, and you add the ingredients and spices in quantities according to your individual taste.  In Korea I had this (minus the potato) for lunch almost every day.

Ingredients

2 cans tuna, drained

1/2 can chick peas, drained

green onions, chopped

red, yellow or orange pepper, chopped

carrot, chopped

celery, chopped

tomato, chopped

cooked potato, diced

fresh lemon juice

olive oil

salt and pepper

Mix and serve.

Kitchen Tip

I love to have cereal with fresh berries in the morning.  Although they are expensive there will always be baskets of raspberries, strawberries and blueberries in my shopping cart.  I live 45 minutes from the nearest grocery store so I do not have the luxury of shopping every day so I buy several boxes.

My frustration has been finding the berries getting moldy almost before I get them in the fridge and have to throw out a fair portion.

I read about a tip to keep berries fresher longer and it worked!  You wash your berries in a mixture of 10 parts water to one part vinegar as soon as you get home. The berries stay fresh for days!  Apparently the vinegar kills the mold on the surface of the berry. I do find I have to eat the raspberries first, then the strawberries and the blueberries stay the longest.

Hope this works for you too!

Potato Salad

I was reading a recipe called Corn and Potato Salad from The Mom Chef , Taking on Magazines One Recipe at a Time.  It looked similar to my Greta's Bean Salad recipe so I decided to make my own version of potato salad from these two recipes.  It was a hit with Al and will be repeated throughout the summer.  Al is always complaining that he is never able to eat the same thing twice, I am going to prove him wrong with this recipe.

Ingredients
1 package (1 pound) small gourmet tri-colored potatoes
1 cup frozen corn, thawed
1 avocado,diced
1 stalk celery, chopped
2 green onions, sliced
1/4 cup fresh parsley leaves
juice from one lime
3 cloves garlic
chipotle chili powder
olive oil
salt and pepper

Directions
In medium saucepan add garlic cloves and potatoes and cover with lightly salted water. Bring to boil and then cook until tender when pierced with a sharp knife.

Drain, rinse under cold water and drain again.  Discard the garlic cloves. Cut potatoes in half.  Transfer to a medium bowl, cover and refrigerate to cool.

When potatoes are cooled add remainder of ingredients, using as much olive oil and spices according to taste.

Cover and refrigerate.

Rhubarb Muffins

My neighbour gave me rhubarb so I found this recipe from  Rhubarb Central,com  The muffins were not too sweet, moist, delicious and healthy.

Ingredients
2 cups chopped, rhubarb
1 egg
1 cup milk
1 tsp lemon juice
1/2 cup vegetable oil

2 1/2 cups whole wheat flour
2 cups brown sugar
1 cup rolled oats
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt

Directions
In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.

In another large bowl mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.

Made a well in the centre of the dry ingredients, and pour the egg mixture in, and stir just until combined.

Gently stir tin the chopped rhubarb.

Spoon the batter into greased or lined muffin tins.  Bake in centre of oven at 350 degrees for 30 minutes.

Strawberry Rhubarb Coffee Cake

We started a rhubarb plant this year and I was excited to taste the fruits of our labour.  Strawberries and rhubarb are a wonderful combination that tastes of summer.  This is a new recipe I found on allrecipes.com.  I made a couple of changes and the results were delicious!

Ingredients

Filling

2/3 cup sugar sugar

1/3 cup cornstarch

2 cups chopped rhubarb

1 (10 ounce) package frozen package frozen sliced strawberries, thawed. ( I used fresh strawberries and added water).

2 tablespoons lemon juice

Cake

3 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 cup cold butter

2 eggs

1 cup buttermilk ( I used non-fat plain greek yogurt)

1 teaspoon vanilla extract

I skipped the topping as I feel it is just extra calories.

Topping

3/4 cup sugar

1/2 cup all-purpose flour 

1/4 cup cold butter

Directions

Combine sugar and cornstarch in a large saucepan, stir in rhubarb and strawberries and bring to a simmer over medium heat.  Cook until thickened.  Remove from heat, stir in lemon juice and let cool.

Preheat oven to 350 degrees.  Lightly grease a 9x13 inch pan.

Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl.  Cut in butter until mixture resembles coarse crumbs.  Beat together eggs, buttermilk, and vanilla in a separate bowl.  Stir egg mixture into flour until just moistened.  Spoon two-thirds of the batter into prepared pan, evenly  spread on the cooled filling, then cover with remaining batter.

In a small bowl, combine 3/4 cup sugar and 1/2 cup flour and cut in butter until the mixture resembles coarse crumbs, sprinkle over the batter.

Bake for 45 to 50 minutes or until golden brown.  Cool on a wire rack.

Greta's Bean Salad

This is our favorite bean salad from Eat,Shrink &Be Merry.  It is fast, easy and healthy.  We tend to like our food on the spicy side so I increase the spices according to our taste.

Just mix the ingredients in a bowl and serve!

Ingredients

1 19 oz can black beans, rinsed and drained
1 12 oz can Summer Crisp whole kernel corn, drained
1 red pepper, chopped
1 mango, diced
1/2 container grape tomatoes
1/2 cup green onion, chopped
1 avocado, cubed
1 lime, squeezed
1 tbsp olive oil
black pepper
1/4 tsp sea salt
1/8 tsp chili powder
1/8 tsp ground cumin
2 tbsp chopped cilantro

Light and Lemony Dessert

I just tried this perfect dessert for a hot summer day.  Al had two servings which is a good sign.  It is almost like a lemon froth it is so light and also light in calories.  What more could you ask for?

1

Ingredients
Crust
1 cup graham wafer crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar

Filling
1 package lemon jelly powder
1 cup boiling water
2/3 cup Fat Free Evaporated Skim Milk
1 package (8 oz) light cream cheese, softened
1/4 cup granulated sugar

Directions
Crust: Combine graham crumbs, butter and sugar in a small bowl; set aside 1 tablespoon of the crumb mixture for topping.  Press remaining crumb mixture into bottom of 8 inch square baking dish.


Filling: Place jelly powder in a small bowl, stir in water until dissolved.  Let cool to room temperature.  Pour evaporated milk into another small bowl.  Chill in freezer 20 minutes or until ice crystals form around the edge.
Beat together cream cheese and sugar in a large bowl.  Gradually beat in cooled jelly until combined.  Using clean beaters, beat chilled evaporated milk 1 minute or until stiff, fold into cream cheese mixture.
Pour over crumb mixture, sprinkle with reserved crumbs.  Chill until set.

Moroccan Potato Cakes

Last summer I promised you this recipe and I finally deliver!  This is one of Al's favourites, it is  spicy but not hot.

Ingredients
2 lbs. potatoes (about 5 medium)
1 small onion, finely chopped
1-2 tablespoons butter
3-4 cloves garlic, pressed
1 1/2 tablespoons cumin
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon turmeric
1/4 cup chopped cilantro
2 eggs beaten
olive oil for frying

Directions
Boil potatoes until soft.  Drain and mash.

Melt the butter in a small skillet.  Add the onions, and saute them gently over medium-low heat for about 10 minutes, or until translucent.  Add the garlic, and saute just a minute more, stirring constantly.  Remove from the heat.

Place the mashed potatoes into a mixing bowl.  Gently toss in the spices, onions, garlic and cilantro.  Stir in enough of the eggs to bind the potatoes, but not so much that there is excess egg in the bottom of the bowl.

Shape the potato mixture into cakes about 3" in diameter.

Heat enough olive oil to generously cover the bottom of a skillet or griddle.  Add the potato cakes, and cook slowly over medium heat, about 10 minutes per side, until deep golden brown.

Greek Cheese and Potato Patties

When I was making my Chinese Smoked Ribs I had difficulty deciding what to serve with it.  I was not in the mood for rice and my usual potato recipes were not appealing the day.  So I decided to try this new recipe from my Best Ever Vegetarian Cookbook.  Since it was an impulse choice  no  feta cheese was on hand and  goat cheese was used instead.  We both liked my version but I do want to try it with feta as well.

The cook book described this dish as an appetizer, I don't agree.  Perhaps you will decide differently.

Ingredients

1 1/4 pounds potatoes

4 oz feta cheese

4 scallions chopped

3 tablespoons chopped fresh dill

1 tablespoon lemon juice

1 egg, beaten

flour for dredging

3 tablespoons olive oil

salt and freshly ground black pepper

Directions

Boil the potatoes in their skins in lightly salted water until soft.  Drain, then peel while still warm.  Place in a bowl and mash.  Crumble the feta cheese into the potatoes and add the scallions, dill, lemon juice and egg.  Season with salt and pepper.  Stir well.

Cover the mixture and chill until firm.  Divide the mixture into walnut-size balls, then flatten them slightly.  Dredge in the flour.  Heat the oil in a frying pan and fry the patties until golden brown on each side.  Drain on paper towels and serve at once.

Chinese Smoked Ribs

This is our favorite way to have ribs. The sauce is the best I have ever tasted and the ribs are always tender .   You can cook the ribs in the oven or on the barbecue.  In the oven I cook them without any cover, on the barbecue I cover the ribs with foil to prevent burning.  I add the sauce during the last half hour of cooking.

This recipe come from an old edition of Better Homes and Gardens All- Time Favorite Barbecue Recipes.

Ingredients

6 pounds pork back ribs or spare ribs

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/4 teaspoon celery seed

1/8 teaspoon dry mustard

1/2 cup catsup

1/2 cup brown sugar

3 tablespoons soy sauce

2 teaspoons ground ginger

1 clove garlic, minced

Directions

Thoroughly rub the ribs with mixture of sugar, salt, paprika turmeric and dry mustard.  Cover and let stand 2 hours.

Grill ribs over low heat.

Meanwhile, mix catsup, brown sugar, soy sauce, ginger and garlic. Brush mixture over ribs and continue to grill till done. 

Lemon Brownies

I finally found a new lemon recipe that might provide an alternative to Al's constant request for lemon bars.  We love brownies so I decided to try this.  We will add this to our keeper file.  The glaze makes all the difference, it is so tart and sweet.  The picture does not do the cake justice.  

I got this recipe online from a site called Becky Charms.

The Brownie Batter

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

Tart Lemon Glaze

1 cup icing sugar

4 tablespoons lemon juice

8 teaspoons lemon zest

Directions

Preheat oven to 350 degrees.  Spray/grease an 8x8 baking dish.

Zest and juice 2 lemons set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt and softened butter  until combined.

In a separate bowl whisk together the eggs, lemon juice and lemon zest until combined.  Pour into the flour mixture and beat at medium speed until smooth and creamy, about  2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted in the middle comes out clean.

When the brownies are cooled completely, make the glaze .  Mix the icing sugar with the lemon juice and zest.  Spread 1/2 the glaze over the brownies.  Let the glaze harden and spread the remaining half.

  

Poppy Seed Roll

When I was young, large family gatherings and special occasions meant lots of baking.  One of my favorite treats was poppy seed roll.  Yesterday I found a recipe that looked similar to what my aunt and great aunt made.

Although it takes a fair bit of work and time, it is well worth it.  The dough is light and soft and the poppy seed filling is moist and delicious.

INGREDIENTS

3/4 cup milk

1/4 cup granulated sugar

1 tbsp active dry yeast

1/4 cup butter

2 and 3/4 cups all purpose flour

2 tsp grated lemon rind

1/4  tsp salt

2 eggs, beaten

Poppy Seed Filling

1 cup poppy seeds

3/4 cup milk

1/3 cup granulated sugar

3 tbsp liquid honey

2 tbsp currants or chopped raisins

2 tbsp butter

1 tsp grated lemon rind

1/4 tsp ground cinnamon

1 tbsp amber rum (I used dry sherry)

Topping

1 egg

Directions

Warm milk.

In a separate bowl, dissolve 1 tsp of the sugar in 2 tbsp of the warm milk.  Sprinkle in yeast, let stand for 20 minutes or until frothy.

Stir butter and remaining sugar into remaining milk, heat until butter is melted.  Let cool to lukewarm.

In large bowl, whisk 2 and 1/2 cups of the flour, lemon rind and salt.  Make well in centre, add eggs, milk mixture and yeast mixture.  With wooden spoon stir to form soft, slightly sticky dough that comes away from the side of  the bowl.

Turn out onto floured surface, knead for 2 minutes or until smooth, adding enough of the remaining flour as necessary.  Place in a greased bowl, turning to grease all over.  Cover and let rise until doubled, about 1 hour.

Meanwhile for the poppy seed filling: In a clean coffee grinder grind poppy seeds.  

In a saucepan bring milk, sugar and honey to the boil.

Stir in poppy seeds, currents, butter, lemon rind and cinnamon; return to boil.

Reduce heat to medium-low, cook stirring often, until fairly dry and stiff.

Stir in rum, let cool for 10 minutes.

Punch down dough.  Turn onto floured surface. Roll out into 14x12 inch rectangle. 

Leaving a 1/2 inch border uncovered, spread with filling.  Starting at long side, roll up, pinching seam to seal.

Pace roll diagonally and seam side down on a large baking sheet covered with parchment paper.  Cover loaf loosely with greased plastic wrap, let rise for 1 hour.

Whisk egg, brush some over the loaf and bake in 350 degree oven until golden and loaf sounds hollow when tapped, about 30 minutes.

Transfer the baking sheet to rack, drape a dry towel over loaf (this will make a softer crust).  Let cool for 20 minutes.

Uncover and remove loaf from baking sheet and cool on rack completely before slicing.

Chicken Tikka

I love barbecue, but have become tired of barbecue sauces.  Indian barbecue is a wonderful alternative.  I tried this recipe yesterday and it was a hit.  The flavors are subtle so people who shy away from spicy need not fear.

INGREDIENTS

1 (3-4 pound) chicken

1 1/2 cups yogurt- I used plain greek yogurt

1 tbsp paprika

4 garlic cloves, pressed

1/8 tsp chili peppers

1 tsp salt

1/4 tsp cinnamon

1/2 tsp groung cumin

1/8 tsp cloves

DIRECTIONS

Wash the chicken and cut it up.  Remove skin and cut off as much of the fat as possible. Dry the pieces.

For the marinade, combine all the remaining ingredients.

Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.

When on the barbecue, turn the chicken often so that it does not burn. 

Carrot Cake

Who doesn't love carrot cake?  This recipe makes a beautiful moist cake which is not oily.  The icing is the perfect compliment to this cake, especially the fresh orange zest.  Al agreed this was the best icing I have ever made.

Ingredients

2 cups all purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups finely shredded carrots

1 cup cooking oil

4 eggs

Directions

Heat oven to 350 degrees.

Grease and lightly flour two 9x1 1/2 inch round baking pans or one 13x9x2 inch baking pan.

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrots, oil, and eggs.  Beat with and electric mixer until combined.  Pour into the prepared pan(s).

Bake at 350 degrees for 30-45 minutes for the round pans or 35-40 minutes for the 13x9 inch pan, or until a wooden toothpick comes out clean.  Cool the round cake pans for ten minutes, then remove the cakes from the pan(s).  Cool thoroughly on wire rack.  Or, place the 13x9 inch  pan on a wire rack and let it cool thoroughly.

Frost and cover and store in refrigerator .

Mascarpone Frosting

Ingredients

8 ounces mascarpone cheese

3 sticks unsalted butter, room temperature

1 pound cream cheese, room temperature

2 cups confectioners' sugar

1 teaspoon pure vanilla extract

1 teaspoon finely grated orange zest

Directions

Let mascarpone cheese stand at room temperature for 30 minutes.

Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy.  Beat in confectioners' sugar, vanilla and orange zest until combined.  Beat in mascarpone until just combined.

Baked Mexican Penne

"What's for dinner?"  A question most cooks hate on a week-day after a long day at work.

  Although I no  longer work, I still dread this question.

Yesterday, I tried this recipe and it was a hit.  The fact that I used up a lot of odds and ends because I was going shopping today did not affect the outcome.  For example, instead of 2 jars of salsa I used the ends of a jar of salsa, spaghetti sauce, masala sauce and added a can of stewed tomatoes to round it all off.  I love it when I can substitute!  I also added some frozen corn just because I thought it would taste good.

Ingredients

1/2 package of penne

1 lb lean ground beef

1 tablespoon olive oil

2 cloves garlic. minced

1 large bell pepper, chopped

1 large onion, chopped

1 tsp cumin

1 tsp chili powder

2 16 oz. jars salsa

1 15 oz can black beans, drained and rinsed

salt and pepper

2 cups shredded cheddar or monterey cheese

Preheat oven to 350 degrees

Directions

Bring pot of water to boil for pasta, cook according to directions.

In a large heated non stick skillet, add oil, garlic, peppers and onions.  Saute until softened, about 10 minutes.  Add ground beef and brown.  Add spices, salt and pepper.  Drain and add to a large bowl with black beams, salsa and pasta.  Toss to combine.

Pour half of pasta mixture into casserole dish.  Spread 1 cup shredded cheese over pasta.  Add rest of pasta over cheese and top with remaining cheese.  Place in oven and cook for 30-35 minutes or until bubbly and cheese is golden.

Armenian Herb Marinade

This is a recipe we have used for years because it never disappoints.  A nice way to spice up a roast beef. We roasted this using our rotisserie, done perfectly medium-rare.

Ingredients

1/2 cup olive oil or cooking oil

1/2 cup chopped onion

1/2 cup tomato juice

1/4 cup lemon juice

1/4 cup snipped parsley

1 teaspoon salt

1 teaspoon dried marjoram, crushed

1 teaspoon dried thyme, crushed

1/2 teaspoon pepper

1 clove garlic, minced

Directions

Combine oil, chopped onion, tomato juice, lemon juice, parsley, salt, marjoram, thyme,pepper, and garlic.  Place lamb, pork or chicken in a plastic bag set in a deep bowl or a shallow baking dish.  Pour marinade mixture over meat.  Close bag or cover dish, refrigerate 4-6 hours or overnight.  Turn bag occasionally to coat evenly.

Pork Tenderloin with Lime-Beer Marinade

They say good things come in threes.  Here is the last of our favorite BBQ pork tenderloin recipes.

Ingredients


1/2 cup beer
1/3 cup lime juice
2 cloves of garlic, minced
2 tbsp minced fresh parsley
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
2 pork tenderloins

Directions


In a large bowl, whisk together beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper.  Add pork, turn to coat.  Cover and marinate in refrigerator for 4 hours.

Place pork on an oiled grill over medium-high heat; brush with any remaining marinade.  Close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.

Maple-Garlic Marinated Pork Tenderloin

Another winner recipe for pork tenderloin.   The last time I made this I substituted tahini paste for the sesame oil and as I was also short on time I only marinated the meat 4 hours.  The dish was delicious.  This is obviously a forgiving recipe, the kind I like the best.

Ingredients


2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
2 pork tenderloins

Directions


Combine mustard, sesame oil, garlic, pepper, and maple syrup.  Place pork in a shallow dish and coat thoroughly with marinade.  Cover, then chill in the refrigerator at least eight hours, or overnight.

Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.  Brush grate with oil, and place meat on the grate over medium-low heat.  Grill pork, basting with reserved marinade for about 15-25 minutes, or until tender.  Avoid using high temperatures as marinade will burn.

Grilled Pork Tenderloin with Balsamic Vinegar

With this warm weather there is nothing else to do but barbeque.  I will be sharing a number of delicious ways to marinade and grill pork tenderloin.  This is one dish Al will frequently request and once you try this you will understand why.

Ingredients


1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, sage or thyme
1 teaspoon chopped garlic
2 pork tenderloins
 salt and pepper to taste

Directions


Combine oil, vinegar, and garlic with rosemary in a bowl.  Add pork tenderloins and marinate them for 30 minutes.

Remove from marinade and discard remaining marinade.  Season tenderloins with salt and pepper.

Grill over medium-hot barbeque for 15-20 minutes.

Okanagan Peach Cake

Spring is in the air and this calls for a celebration!  Nothing says summer better than peaches.  Who cares that I used canned instead of fresh fruit.  It was delicious, as you can see for yourselves.

Ingredients

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 pinch nutmeg
1/2 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2/3 cup sour cream
1 can sliced peaches, drained or two fresh peaches, peeled, pitted and cut in 6 pieces each

Preparation


Whisk together flour, baking powder, baking soda, salt and nutmeg.

In a large bowl, beat butter with brown sugar until well combined.  Beat in eggs, 1 at a time, beat in vanilla.  Stir in sour cream until smooth.

Stir in flour mixture just until smooth, scrape into greased 9 inch springform pan.  Spread batter evenly in pan, smooth top.

Arrange peach slices over batter in a circle around edge of pan.  Bake in a 350 degree oven about 50 minutes.