Macaroni Salad

You know how you have a favourite recipe that you have relied on forever and then one day your figure "let's try this one, it looks good", and you now have a new favourite?

Well this is what happened when I tried this recipe from the Better Homes and Gardens Recipe Book.  I have owned this book for years, but always passed this version of macaroni salad.

This is creamy and rich tasting, and the chunks of cheese with the peas and eggs makes you think you could eat this for dinner all by itself.  It makes a great side dish in the summer or for any pot luck dinner.

Ingredients
1 cup elbow macaroni
3/4 cup cheddar cheese, cubed
1/2 cup thinly sliced celery
1/2 cup frozen peas
2 tablespoons thinly sliced green onion
1/2 cup mayonnaise
1/4 cup sweet relish
2 tablespoons milk
dash ground pepper
1/4 teaspoon salt
2 hard boiled eggs, peeled and coarsely chopped

Directions
Cook pasta according to package directions.  To save time, and pots, I also throw in the eggs to boil them at the same time.  Rinse pasta with cold water and drain.

In a large mixing bowl, combine pasta, cheese, celery, peas and green onion.

Add the mayonnaise, relish, milk, salt and pepper and stir.  Add the chopped eggs and combine.

Cover and chill at least four hours before serving.

If you find it too dry just add a little milk.

Classic Almond Biscotti

I have tried a couple of different versions and this is the recipe I like the best.  It is from canadianliving.com
At first I made my slices too big and the biscotti were not crisp enough, so be careful.  They are easier  to make than you think, so give these a try.  Great with red wine or coffee.

Ingredients

1 3/4 cups flour
2 teaspoons baking powder
3/4 cup whole unblanched almonds
2 eggs
3/4 cup sugar
1/3 cup melted butter
2 teaspoons vanilla
1/2 teaspoon almond extract
1 1/2 teaspoons grated orange rind
1 egg white, lightly beaten

Directions

In a large bowl, combine flour, baking powder and almonds.

In a separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind, stir into flour mixture until soft sticky dough forms.  Transfer to a lightly floured surface, form into a smooth ball.

Divide dough in half, roll each int 12 inch long logs that are slightly flattened.  Transfer to a baking sheet covered with parchment paper.

Brush the logs with the egg white, bake at 350 degrees for 20 minutes.

Remove from oven and let cool on pan on rack for 5 minutes.  Transfer each log to a cutting board, and cut diagonally int 3/4 inch thick slices.

Stand cookies upright on baking sheet, bake for 20-25 minutes longer or until golden.  Transfer to rack and let cool.

Biscotti can be stored in an airtight container for up to 2 weeks.

Sweet and Sour Spareribs

I make ribs only occasionally, but when I do they are always a hit.  It probably doesn't hurt that over the years, I have steadily improved my technique.

This is a recipe I found on the Epicurious.com site.  It is simple and delicious, especially if you are having people over and would rather enjoy their company rather than fuss in the kitchen.

What the recipe does not tell you to do is how to prep the meat before you cut and cook it.  It is very important to pull off the membrane from the back of the ribs.  It is easy to do with a sharp knife by  loosening the membrane from one edge and pulling.

Now that it is barbecue time again (I am still optimistic the we will have a warm summer), I am going to try to do these on the barbecue using a foil pan.  I will let you know how that turns out, or you can also let me know if you try it.  I plan to boil for a minute as per the recipe, then just lay the ribs out in a foil pan and pour over the sauce, cover, and place on the grill over low, indirect heat.

Ingredients
2 pounds pork spareribs, cut into single ribs (about 8-9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger smashed
3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt

 Directions
Place ribs in a large pot enough to hold ribs in a single layer.  Add enough cold water to cover rib.

Bring to boil, spooning off any foam that rises to the surface.  Boil on minute, Transfer ribs to a colander to drain.

Wash and dry same pot.  Add 3/4 cup water, sugar, ginger, soy sauce, sherry, vinegar, ketchup and salt to pot.  Stir over medium-high heat until sugar dissolves.  Add spareribs, turning to coat with sauce mixture (sauce will not cover the ribs). Arrange ribs in a single layer and bring to a boil.  Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons of water as needed to maintain liquid level, about 2 hours.

Chocolate Whiskey Bundt Cake

I know Easter has passed and most have had their fill of chocolate and are wanting to get in shape for summer.

Well, I spent this afternoon soaking in the sun and I still have a yen for chocolate....go figure.

Al is generally not a fan of chocolate cake  This one is an exception, probably because of the hefty amount of scotch it calls for.  He says it is like eating a fluffy rum ball.  I must say this is an apt description.

I found this on an Epicurious site.  The original recipe calls for American whiskey, but being married to a Scotsman, we always have scotch on hand.  The flavour is unique with the combination of chocolate, coffee and scotch.  It is moist but not dense and requires no icing or glaze.

The original recipe says the flavour of this cake improves if made at least one day ahead and kept in a cake keeper or wrapped well in plastic wrap, at cool room temperature.  It can be made up to five days ahead and chilled.  Bring to room temperature before serving.   I will have to take their word for it because this was cut into the day it was made and eaten within a couple of days.  It did age well though without drying out when kept under a cake dome.

Ingredients
1 cup unsweetened cocoa powder
1 1/2 cups brewed coffee
1/2 cup whiskey (I use scotch)
1 cup unsalted butter, cut into 1 inch pieces
2 cups sugar
2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla

Directions
Put the oven rack in the middle position and preheat the oven to 325 degrees.  Spray your bundt pan with PAM.

Heat coffee, whiskey, butter, and cocoa powder in a heavy saucepan over  moderate heat, whisking until the butter is melted.  Remove from heat, then add sugar and whisk until dissolved, about one minute. Transfer mixture to a large bowl and cool five minutes.

While the chocolate mixture cools, mix together the flour, baking soda and salt in a bowl.  Whisk together the eggs and vanilla in a small bowl, then whisk into the cooled chocolate mixture until combined well.  Add flour mixture and whisk until just combined (batter will be thin and bubbly).  Pour batter into the bundt pan and bake until a wooden skewer inserted into the centre comes out clean,  40-50 minutes.

Cool cake completely in the pan on a rack for about 2 hours.  Loosen the cake from the pan and invert rack over pan and turn cake out onto rack.

  

Double Chocolate Banana Bread

My grandchildren were coming for the week and I wanted to make something new and something special.  How can you miss with chocolate and banana?  I looked around and found this on a site called Smitten Kitchen.

This loaf is moist, dense, chocolatey with bits of melted chocolate and a lovely hint of banana.  It was a big hit and by the end of the week there was nothing left.  I will definitely make this again.  It does not dry out and was as delicious on day one as it was on day seven.

Ingredients
3 medium to large very ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup flour
1/2 cup cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips

Directions
Heat oven to 350 degrees and butter a 9x5 inch loaf pan or spray it with a non-stick baking spray.

Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, flour and cocoa powder, in a sifter or fine mesh strainer, and sift over wet ingredients.  Stir dry and wet ingredients with a spoon until just combined.  Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a toothpick inserted into the centre of the cake comes out clean.  (A melted chocolate chip smear is expected however.)  Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it our onto a cooling rack.

Coffee Cake Muffins

I must say, I would rather be playing in the sunshine!!  My grand daughter came in from playing in the snow and yelled "Where is summer!".  Out of the mouths of babes.  Although I was away from the cold for one month, it has not lessened my disappointment with the weather.

There, I got it off my chest! Whew!

The other day my lovely daughter asked where my next post was, after all, I was retired and what else did I have to do with my time?  There was also the utterance "You are old" somewhere in that stellar conversation.  Only a daughter could get away with this.

Well, I am ready to move on with business even though the weather isn't or before I forget what it is that I wanted to write about.

If I were the type of person who had lots of time and friends over for the never-ending coffee, I would chose this muffin to serve.  It is from my trusty Better Homes and Gardens Cookbook.

Ingredients
3 tablespoons flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
3 tablespoons chopped walnuts or peanuts
1 1/2 cups flour
1/2 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1 beaten egg
1/2 cup buttermilk or sour milk

Directions
Grease your muffin tins and preheat the oven to 400 degrees.

For the topping, mix the 3 tablespoons flour, brown sugar, and the cinnamon.  Cut in the 2 tablespoons butter until it resembles coarse crumbs.  Stir in the nuts.  Set aside.

In a medium bowl, stir together the 1 1/2 cups flour, the sugar, baking powder, cinnamon, ginger, baking soda and salt.  Cut in the 1/4 cup butter till the mixture resembles coarse crumbs.

In another medium bowl, combine the egg and buttermilk.  Add the egg mixture all at once to the dry mixture.  Stir just till moistened (batter should be lumpy).

Spoon half the batter into the muffin tins.   Top with half the topping, the remaining batter, and the remaining topping.

Bake at 400 degrees for 15-18 minutes or till golden.

E-Z Drop Biscuits

These biscuits were the perfect accompaniment to the leek soup I made the other day.  I chose this particular recipe because it was fast, you don't need to roll out the dough and cut the biscuits, just drop spoonfuls onto the baking sheet.  They are not as pretty, but just as tasty.

I found the recipe on line on allrecipes.com

Ingredients
2 cups flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

Directions
Preheat oven to 450 degrees

In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt.  Stir in butter and milk just until moistened.  Drop batter on a lightly greased cookie sheet by the tablespoon.

Bake in a predated oven until golden on the edges, about 8 to 12 minutes.

Serve warm.

Cheddar-Apple Muffins

Al became weary of our North American breakfast foods like cereal  and has always disliked pancakes and waffles.  Toast is okay at times and he loves eggs.  However one habit he did pick up during our year in Korea was that one can eat dinner twice a day.  These days I have to cook enough for leftovers to eat for breakfast the next morning.  Our grandson was quite adamant the last time he visited that grandpa could not eat meat and potatoes for breakfast.

Given the fact that he gets up very early in the morning and we do not eat breakfast until much later, Al enjoys a muffin with his coffee first thing.  This means I am always on the look out for something new.

These were a hit the other morning.  The recipe is from my Better Homes and Gardens New Cook Book.  Al described them as plain but good with coffee.  Just what he likes in the morning.

Ingredients
1 1/2 cups flour
1/2 cup shredded cheddar cheese
1/3 cup rolled oats
2 tablespoons sugar
2 1/2 teaspoons baking sugar
1/4 teaspoon salt
1beaten egg
3/4 cup milk
1/3 cup canola oil
3/4 cup chopped apple

Directions
Grease a 6  cup large muffin pan.

In a medium mixing bowl, combine the flour, cheese, rolled oats, sugar, baking powder, and salt.  Make a well in the centre of the dry mixture, set aside.

In another medium mixing bowl, combine the egg, milk, and cooking oil.  Add egg mixture all at once to the dry mixture.  Stir just till moistened (batter should be lumpy).  Fold in apple.

Spoon batter into the prepared muffin cups.

Bake in a 400 degree oven, 18-20minutes or until golden.

Potato and Leek Soup

Winter is still here with a vengeance and there is nothing better than a delicious bowl of hot soup.  This is one of our favourites.  This is a Julia Child recipe I found on line.

I must admit I did make some changes, not because I think I can improve on Ms. Child's recipe, but only because I did not have some ingredients and had to substitute.  Regardless, the results were delicious, and I would probably use the same ingredients again.

Ingredients
2 tablespoons canola oil
4-5 russet potatoes, peeled and roughly chopped
3 large leeks (1 pound) cleaned and thinly sliced  (I used 2 leeks)
6 cups vegetable or light chicken stock (I used chicken stock)
Kosher salt to taste
1-2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream (I used 1/2 cup plain non fat greek yogurt)
1/2 cup creme fraiche (I used 1/2 cup plain non fat greek yogurt)
1/3 cup minced parsley or chives (I omitted this)

Directions
Heat the oil in a large stockpot or dutch oven, over medium neat.  Add the leek and potato.  Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot)

Add the vegetable stock, and bring to a boil.  Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.

Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.

Add the cream (I added the full cup of yogurt at this point ), season to taste with salt and add lemon juice.

Ladle into bowls and garnish with a dollop of creme fraiche, and a healthy sprinkling of minced parsley. (I just ladled the soup into the bowls and served as is).

Kimchi Jjigae (Pork and Kimchi Stew)

Returning to the cold and snow and fighting a cold created a strong craving for kimchi.  Luckily I had some kimchi in the refrigerator and some gochujang (Korean chill paste).  I didn't have the gochugaru (Korean chill powder) and had to substitute the pork belly with pork tenderloin, the tofu with potato, the zucchini with carrot, and the green chilies with green pepper.  In view of all the adaptations the stew was delicious and hit the spot.

I am kind of smiling at myself because it sounds like I created a new recipe.  I will however give you the original recipe and you can decide which version you would like to try.  I found the recipe on a site called Closet Cooking.

Of note, Korean food can be extremely hot.  Because of the lack of korean chill powder, my dish was fairly mild but the wonderful flavour of kimchi comes through beautifully.  Al said he preferred potato over the tofu and was happy with that.  Pork belly is more fatty than the tenderloin so we were good with that.  I served this on top of rice.

Ingredients
1 teaspoon sesame oil
1/2 pound pork belly cut into bite sized pieces (1 strip pork tenderloin , cut into bite size pieces)
2 cloves garlic, chopped
2 cups water
1 cup kimchi cut into bite size pieces
2 tablespoons gochujang
1 tablespoon gochugaru (omit)
1/2 package tofu, cut into bite sized pieces (1 potato cubed)
1 small onion, sliced
1 cup zucchini, cut into bite sized pieces ( 1 cup carrots, chopped)
2 green chilies, sliced (1 green pepper, chopped)
2 green onions, sliced

Directions
Heat the oil in a large sauce pan.

Add the pork and sauté until it is no longer pink, about 5-7 minutes.

Add the garlic and sauté until it is fragrant, about a minute.

Add the kimchi and water and bring to a boil.

Mix in the gochujang and gochugaru and simmer for 20 minutes.

Add the tofu, onion, zucchini and chilies and simmer until tender, about 5 minutes.

Remove from heat and add the green onions.

Red River Cereal Bread

We have been away from home the past month and one of the things I missed was my homemade bread.  This is my latest favourite based on Red River Cereal first produced in Manitoba in 1924.  It is a mix of cracked wheat, cracked rye and flax and remains popular for its health benefits. I found this recipe in the Winnipeg Free Press.  The only change I made  was to omit the 1/4 teaspoon cinnamon.  I did try it with the cinnamon, but found it odd.  Plus, Al would not eat it with the cinnamon flavour and kept making fun of it.  The dough is somewhat soft, and it makes two very large loaves. This bread is soft, chewy and keeps well for a number of days.

Ingredients

2 cups Red River Cereal

2 3/4 cups boiling water

2 packs of active dry yeast ( 4 1/2 teaspoons)

1 1/4 cups warm water

1 cup whole wheat bread flour

3 tablespoons canola oil

2 tablespoons maple syrup

2 tablespoons molasses

1 tablespoon brown sugar

2 3/4 teaspoons salt

1 1/2 cups whole wheat flour

3-5 cups white bread flour

Directions
In a large bowl, cover the Red River Cereal with boiling water.  Stir once and let stand 30 minutes. In a measuring cup, sprinkle the yeast over the warm water, stir and let stand 2 minutes.(mixture should look a bit frothy).  Add 1 cup whole wheat flour to the cereal and mix.

Add the yeast mixture, and then add canola oil, maple syrup, molasses, brown sugar, salt and stir.  Stir in 1 1/2 cups whole wheat flour and 3 cups white bread flour and mix.  Let stand 12 minutes.

Knead dough about 10-12 minutes.  Add in more white bread flour as needed to get the right consistency.

Form the dough into a ball and place in a large oiled bowl.Turn the dough to coat in oil.  Cover with a tea towel and let rise in a worm place until almost doubled, about 45 minutes.

Gently deflate the dough and then place on a lightly floured work surface.  Divide the dough in two and shape into 2 loaves and place into loaf pans.  Cover with a tea towel and let rise until almost doubled, about 35-45 minutes.

Preheat oven to 350 F.  Bake about 30-40 minutes.  remove immediately from pans to cool on a rack.

Red Cabbage (Rotkohl)

I do apologize for the photograph.  The color does not do the dish justice.  I am trying to improve my skills as a photographer.  Clearly I am much better as a cook.

I have always loved red cabbage and realize this is a love not shared by everyone.  I am lucky that my eldest shares this love and I often make it when we get together.

In 1977, the Winnipeg Folklorama published a cook book "Folk Festival Fare", edited and arranged by Edith Cherniack featuring the popular dishes of the various pavilions.  Folklorama continues to this day and the foods served have always been a major highlight of the festival.  I feel lucky to have this book because I know of no other copy among my friends or relatives.

This recipe is from the German pavilion, I have made a few adaptations over the years:

Ingredients
1 head red cabbage, cored and chopped finely
1 onion, chopped
4 cloves
4 slices bacon, chopped
2 apples, peeled, cored, cut into wedges
salt an pepper to taste
3 tablespoons vinegar
5 tablespoons sugar
1/2 cup red wine

Directions
In a heavy 4-5 quart pan, fry bacon and onion lightly.

Add cabbage, apples, cloves, salt and pepper.  Cover and cook over moderate heat stirring occasionally for about 15 minutes.  Add vinegar and sugar and red wine, cover and continue to cook over low heat until tender, about 1 to 1 1/2 hours.  Make sure cabbage remains moist, add more vinegar, sugar, salt and pepper according to taste.

Cuban Style Chicken

One thing my travels have given me is exposure to different spices and ingredients and different ways to combine them.  Although the food in Cuba tended to be somewhat redundant after a while because I was travelling off the tourist grid and ate in the poorer districts, I periodically miss the food.  I am talking about rice and black beans, lime, and cumin.  I know the ingredients sound very similar to mexican or peruvian, but there is a difference between each. 

I found this recipe online at Recipes4us.co.uk

I buy whole chickens from a Hutterite farm because they are far superior to anything I could buy at a supermarket.  What I generally do is skin the chicken and cut it up, using the breasts for one meal, the drumsticks, wings and thighs for another meal and use the carcass to make chicken stock.  I used this recipe for all the dark meat.

Ingredients

chicken pieces 

salt and pepper

1 tablespoon olive oil

1 onion, chopped

1 green pepper, chopped

1 jalapeno pepper, chopped (I use EL PASO pickled sliced jalapenos in a jar)

1 garlic clove, minced

1 teaspoon cumin

1 tomato, chopped

1 tablespoon lime juice

1 400g/14 ounce tin black beans, drained

Directions

Sprinkle the chicken with salt and pepper to taste

Heat the oil in a large frying pan, add the chicken and saute until browned on all sides.  Remove from pan with a slotted spoon and set aside.

Add the onion, green pepper, jalapeno pepper and garlic and cook for a few minutes, until onions are softened

Add the cumin, tomatoes, lemon juice and black beans and mix well.  Return the chicken to pan, cover and simmer for 20 minutes stirring once or twice

Remove the lid and continue to cook for a further 15 minutes or until chicken is done.

Serve over rice.

Stuffed Peppers

I have been making stuffed peppers for decades and they have always been a family favorite, which is why I am sharing with you.

As you know, a recipe is really only a general guideline.  At least as far as I am concerned, because, depending on what I have available in the house and depending on my mood, things change.  My daughter pointed that out to me the last time we were together preparing for Christmas dinner; "You always change!  I never know what to expect!  You have made your turkey differently every year!"  I will admit, this was not said with admiration, but rather more a sense of frustration.   Sigh.... my husband also frequently laments that he never gets the exact dish twice.

My only defense is  luck with each effort.

Anyway, back to business, this recipe is adapted from Better Homes and Gardens New Cook Book.

Ingredients
2 large green peppers. ( I use any color pepper and the number depends on how much filling I have)
salt and pepper
1 pound ground beef
1 small chopped onion
1 large can of diced tomatoes
1/3 cup rice (I have used cooked and uncooked)
1 tablespoon Worcestershire sauce
1/2 teaspoon basil
1/2 cup cheese cubed (I have used cheddar, mozzarella and monterey or a mixture of these)
1/2 cup cheddar cheese, shredded

Directions
Halve the peppers lengthwise, removing the stems, seeds and membranes.  Immerse peppers into boiling water for 3 minutes.  Invert on paper towel to drain.  Sprinkle the insides lightly with salt.

In a large skillet cook meat and onion till meat is brown and onion tender.  Drain off fat.

Stir in undrained tomatoes and rice, Worcestershire sauce, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Bring to boiling.  Reduce heat and simmer uncovered  for 15 to 20 minutes or until the rice is done.  Stir in the cubed cheese.

Fill the peppers with meat mixture and sprinkle with the shredded cheese.  Place in a  square baking dish.  Bake at 375 degrees about 20 minutes or until heated through.

Cranberry Sauce Bundt Cake

I love cranberry sauce with turkey.  Lately I have made the sauce from fresh berries, which cannot be compared to the canned.  Although the number of people at the holiday dinners has grown each year, we still manage to have leftovers, and I am then busy looking for recipes to find a new way of serving the leftovers.  I am sure there are many of you facing similar challenges and you might find this recipe helpful.

I adapted this recipe which I found on the internet on Food.com   

Ingredients

3/4 cup butter, softened

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons almond extract

3 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1  1/2 teaspoon salt

1 1/2 cups sour cream

2 cups cranberry sauce

Directions

Preheat oven to 350 degrees

In a large mixing bowl cream together butter and sugar

Add eggs, one at a time, beating well after each addition

Stir in extract

Combine flour, baking powder, baking soda and salt

Add to the creamed mixture alternately with the sour cream, beating well after each addition

Spoon one-third of the batter into a greased and floured 10 inch Bundt pan

 Top the cake batter with one-third of the cranberry sauce

Repeat layers two times

Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the centre comes out clean

Cool for 10 minutes before removing cake from pan onto a wire rack