Wednesday, July 11, 2018

Brownie in a Cup

1 tbsp melted butter
1 tbsp milk
1⁄4 tsp vanilla
1 dash salt
1 tbsp sugar
1 tbsp cocoa powder
2 tbsp flour

Combine. Microwave for 30 seconds.

Sunday, June 10, 2018

Chocolate Oatmeal Bars

1/2 cup butter
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1-1/2 cups rolled oats
1/2 cup semisweet or dark chocolate chips
1/4 cup peanut butter

Spray an 8-inch baking dish. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Boil for 1 minute. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into baking dish. Spread out pressing down. Reserve the other half for second layer.

Filling: melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate til firm. Bring to room temperature before cutting into bars. Can double recipe.

Inspired by:

Wednesday, May 2, 2018

Crustless Quiche

3 eggs
1/3 c of flour
1 cup of milk
1 cup cheese grated

Additions: onions, salmon, ham, red pepper, broccoli, asparagus (whatever)

Stir fry the additions and set aside. Whisk first three ingredients and add cheese. Stir in any additions. Pour into a greased pie plate
Bake 350 for 45 min or so.

From Donna

Monday, April 30, 2018


1/2 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour
1/2 semisweet chocolate chips

Whisk together oil with eggs. Stir in vanilla and sugar until well blended. Mix dry ingredients in a separate bowl then stir into wet  mixture.

Pour into greased 9 x 9 square pan lined with parchment paper. Bake at 350F for 20-25 minutes or until sides just starts to pull away from the pan and toothpick comes out mostly clean. Cool completely before cutting.

Pork Tenderloin Marinade

2 cloves garlic
1 tsp ground coriander
1 tsp cumin
1 tsp curry
2 tbsp brown sugar
2 tbsp soya sauce
1 tbsp oil
1 tbsp water (to thin if needed)

Mix together and pour into ziplock bag. Add pork tenderloin(s) and marinate for 2-4 hours.

Preheat the oven to 400ºF. Sear the tenderloin over medium-high heat until the exterior is browned. Roast the tenderloin for 15 to 20 minutes until the internal temperature reads 145ºF. Let the tenderloin sit for 5 to 10 minutes before serving.

Sweet Chili Sauce: Combine in a two cup measure 1/4 cup water, 1/4 cup vinegar, 2 tsp hoisin sauce and 1/2 cup brown sugar. Microwave for 2-4 minutes until slightly thickened. Serve with pork.

Sunday, January 28, 2018

Roasted Beet, Goat Cheese and Walnut Salad

3 medium-size beets tops removed and washed
1/4 c. toasted walnuts
2 ounces crumbled goat cheese
Spring mix

1/4 c. balsamic vinegar
1/4 c. extra viirgin olive oil
1 tsp. Dijon mustard
Salt and pepper

Place each beet in center of foil. Drizzle with olive oil and salt and pepper. Wrap the beets in the foil to form pouches. Roast at 400 degrees for 60-75 minutes depending on their size. Cool to room temperature and peel the skin off of each beet using gloves and paper towel. Cut beets into large dice. For dressing, combine all the ingredients in jar and shake.

Lay spring mix on large platter. Sprinkle with beets, walnuts and goat cheese. Serve dressing separately. 

Tuesday, January 16, 2018

Thai Chicken Noodle Soup

1 tablespoons oil
1 medium onion, finely chopped
1 red bell pepper, sliced thinly
2 large cloves of garlic, chopped
2 small Bok Choy (slice white end and save leaves)
2 tablespoons ginger paste
1 tablespoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon chili paste (or to taste)
4 cups chicken stock
1 can (13.5 fl oz) coconut milk
2 chicken breasts, cooked and shredded
1 lime, zested and juiced
1 tablespoon fish sauce
7 oz rice noodles
Green onions, thinly sliced, both white and green parts
Thai basil leaves
Lime wedges

Heat oil and fry onion until translucent. Add red pepper strips, garlic and hard ends of Bok Choy (keep leaf ends to add at end). Combine ginger paste, lemongrass paste, red curry paste, cilantro paste and chili paste. Stir into onion mixture and cook for a couple of minutes. Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for about 30 minutes to develop flavours. Add chicken, remaining Bok Choy, fish sauce, lime juice and zest. Cook noodles separately and drain.
To serve: Add noodles to bowl and ladle soup over. Garnish with cilantro, green onion, basil and squeezed lime.
Optional: Snow Peas.
Inspired from: Spicy Thai Chicken Noodle Soup