Friday, November 11, 2016


1 cup broccoli, chopped, cooked and well drained
8 oz cheddar cheese, shredded
2 green onions, chopped
4 oz chopped ham
3 slices bread, cut in small cubes
6 eggs
1 cup 5% cream
1 tsp Dijon mustard
Salt and pepper to taste

Spray a large glass pie plate. Beat the eggs, then whisk in the cream and Dijon. Add remaining ingredients. Let sit for an hour or overnight so bread absorbs liquid. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Tuesday, October 4, 2016

Garlic Shrimp

1 ½ pounds raw shrimp
4 cloves garlic, peeled and sliced thin
4 tbsp butter, melted
4 tbsp olive oiL
21-Spice Salute from Trader Joe's (or any combination or herbs and spices)
Freshly-ground black pepper
Juice from half a lemon
Handful of fresh cilantro, chopped 
Crusty bread

In a 8x11 pan toss shrimp, oil, melted butter and 21-Spice salute spice. Bake at 375F until shrimp is pink and done about 10 minutes. Transfer to a serving dish or eat right out of the baking dish. Sprinkle with cilantro if using. Serve with crusty bread for dipping in the juice.

Monday, October 3, 2016

Layered Pudding Dessert with Pecan Crust

1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Layer
1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup cool whip

Vanilla Pudding
1 package of instant vanilla pudding or mousse
2 cups milk 

Chocolate Pudding
1 package of instant chocolate pudding or mousse
2 cups milk

Last Layer
2 cups cool whip

Shaved chocolate

Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes.Prepare the vanilla and chocolate pudding and refrigerate to thicken. In a mixer add the cream cheese, powdered sugar and the cup of cool whip. Mix until light and fluffy.

Once the crust cools, spread the cream cheese mixture evenly over the crust. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with cool whip and sprinkle with the shaved chocolate. Refrigerate for a couple hours to set.

Lemon Layered Dessert: Replace pudding layers with Lemon Pie filling. Top with fresh blueberries.

AKA: Six in a pan or Sex in a pan


4 tbsp flour
4 tbsp butter
2 cups broth (warmed in microwave)
salt and fresh cracked black pepper to taste
1-2 cups drippings from the bird or roast beef (optional)
Melt butter and add flour. Cook for a minute and then slowly whisk in the broth. Warming the broth helps prevent lumps. Add the drippings if using and suggestions below. Bring the gravy to a simmer and add salt and pepper to taste.
  • For chicken or turkey gravy use chicken broth + 1 tsp dried thyme
  • For beef gravy use beef broth + 1 tsp Worcestershire sauce

Bourbon Maple Bacon Stuffing

½ pound bacon, diced
½ cup butter
1 onion, diced
2 celery stalks, diced
1 garlic clove, minced
1 tsp dried rosemary
2 tsp dried thyme
1 large loaf of sourdough, cut into cubes
4 eggs, slightly beaten
½ cup of bourbon
½ cup chicken stock
¼ cup maple syrup
Optional: cranberries, toasted chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Cook bacon, reserve fat. Using the same pan, melt the butter over medium heat. Stir in the onions, celery and garlic. Cook until onions are soft and transparent. Stir the bacon, some of the bacon fat, thyme and rosemary.
Place the bread cubes into a large mixing bowl. Stir in and bacon onion mixture and toss to mix evenly. Combine the the eggs, bourbon, chicken stock and maple syrup and mix into the bread cubes. Spoon the stuffing mixture into the prepared baking dish, and pat down slightly. Bake for 40 to 45 minutes or until a knife inserted into the centre comes out clean.

Inspired from:

Sunday, September 11, 2016

Vegetable Soup

1 pound lean ground beef
2 celery stalks, diced
1 medium onion, diced
2 carrots, diced
2 cloves garlic, diced
28 ounce can crushed tomatoes
1 can Accents, Italian canned tomatoes
1 carton beef broth (1liter)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
1 can black or red kidney beans, drained and rinsed
1 cup pasta, uncooked (small shells work well)
Hot sauce to taste

Fry ground beef with onion and celery in large stock pot. Drain fat. Add garlic and remaining ingredients except pasta. Simmer for 1-2 hours then add pasta. Simmer for another 30 minutes until done. Add extra beef broth or water if desired to make a soupier soup. Season with hot sauce, salt and pepper to taste. Discard bay leaves before serving.
Serve With crusty garlic bread.

Sunday, September 4, 2016

Sunday Roast

1 beef roast
6 large carrots, peeled and cut into large chunks
6 large potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 cloves garlic, finely chopped
1 cup beef broth
1 tablespoon corn starch

Seasoning Mix
2 tablespoons Montreal steak spice
1 tablespoon dried thyme
1 tablespoon dried rosemary

Combine seasoning mix in a small bowl. Set aside. Coat both sides of meat with oil. Sprinkle a third of the seasoning mix onto each side. Sear both sides of the meat. Transfer roast to slow cooker.

Place the vegetables in a large bowl. Drizzle on a little oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker. Can also cook carrots and potatoes separately in oven, about 45 minutes at 375. Pour in the beef broth. Cover with lid. Cook on low for 4-6 hours or on high for 2-3 hours.

Scoop out cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Serve with Yorkshire Pudding.

Friday, July 15, 2016

Salmon with Herb Butter

2 tbsp melted butter
1 tbsp lemon or lime juice
2 cloves garlic, minced
2 tsp honey
2 tablespoons chopped cilantro
Salt and freshly ground black pepper
Whisk together butter, juice, garlic, honey and cilantro. Line a baking sheet with foil and place salmon skin side down and sprinkle with salt and pepper. Spoon the butter mixture over salmon. Bake 10-15 minutes at 375F until slightly underdone. Remove from oven and cover until ready to serve. 

Serve with Mango Salsa.


5 c purity flour
2 large eggs
1 tbsp oil
2 c water (maybe 1/2 cup more)
Combine and knead ingredients a long time...maybe 1/2 an hour adding more water if needed. Cover and let sit 1/2 hour. Flour the counter and cut a piece of dough (cover the remaining dough.

Roll out. Use a glass to cut out each perogy. Add filling (potato mixture). Use water on your fingers to moisten edges and pinch sides together. Place on floured towel and cover with a towel. Turn them over. Freeze on a cookie sheet that is floured.

Boil potatoes did done. Drain. Add 3/4 to 1 pound of grated old cheddar cheese. Put lid on and let cheese melt about 15 to 20 minutes. Mash.

When ready to eat, boil perogies til they float. Quick fry with onions. Serve with sour cream, crisp bacon...

From the recipe of Jen and Linda

Thursday, July 14, 2016

Mango Salsa

2 ripe mangos, diced
1/2 cup chopped red bell pepper
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 tbsp chopped green onions
1 tsp grated ginger
1/4 cup chopped fresh cilantro
1 tsp chopped jalapeño (or to taste)
salt & pepper to taste

Combine all ingredients. Makes about 2 cups.

Friday, July 8, 2016

Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise or any other tomatoes
6 cloves garlic
1/4 cup olive oil
1 tsp dried basil
1 tsp dried thyme
salt to taste
freshly ground black pepper to taste
2 onions, chopped
1 tbsp unsalted butter + 1 tbsp olive oil
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned diced tomatoes (try spicy pepper blend or fire-roasted)
big bunch of fresh basil leaves
1/4 - 1/2 cup pesto (to taste)
1 carton chicken stock

Preheat the oven to 400 degrees F. Toss together the tomatoes and garlic cloves with 1/4 cup olive oil, basil, thyme, salt, and pepper. Spread in 1 layer on a baking sheet and roast for 30-45 minutes.

In a stockpot over medium heat, saute the onions with butter, 1 tablespoons of olive oil, and red pepper flakes, until the onions start to brown. Add the canned tomatoes and chicken stock. Add the fresh basil, oven-roasted tomato mixture, including the liquid on the baking sheet. Bring to a boil and stir in pesto. Simmer uncovered for 40 minutes. Puree with an immersion blender. Serve with sprinkling of parmesan cheese and crusty bread.

Inspired from Ina Garten recipe:

Monday, May 9, 2016

Pecan Tarts

24 tart shells
3/4 cup corn syrup
3/4 cup packed brown sugar
3 eggs, slightly beaten
3/4 cup melted butter
Pinch salt
1.5 tsp vanilla
3/4 cup pecans, chopped or 2/3 cup raisins

Mix corn syrup, sugar, eggs, butter, salt and vanilla until blended. Sprinkle pecans in each tart shell. Place tart shells on baking sheet and fill just to top with filling. Bake at 400F for 15-18 minutes til puffed and bubbly. Line sheet with foil for spills. Also good with a few chocolate chips in with the pecans.

Substitute Maple syrup for some or all of the corn syrup.

Saturday, May 7, 2016

Coconut Curry Shrimp

Shrimp and/or salmon chunks
1 onion finely chopped
2 peppers julienned (use assorted colors)
8 ounces mushrooms, sliced
Broccoli, asparagus
2 cloves garlic minced
2 tbsp red curry paste
2 stalks lemongrass cut finely
2 tbsp chopped ginger
Zest of 1 lime
Juice of 1 lime (2 tbsp)
1 tbsp brown sugar
1 tbsp fish sauce
1 14-ounce can coconut milk
4 cups chicken broth (optional if making soup)
Jasmine rice or rice noodles
2 tablespoons julienne-cut fresh basil

Heat oil in large skillet. Add onions, peppers, mushrooms, and garlic til softened. Add curry paste, ginger and lemon grass. Stir fry 1 to 2 minutes or until fragrant. Add coconut milk, bring to simmer. Stir in lime juice, fish sauce and brown sugar until well blended. Stir in meat and other vegetables. Simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil. Add chicken broth and rice noodles if making soup. Serve over rice.

Green onions
Lime wedges

Wednesday, April 13, 2016

Meatballs-Hungarian Style

1 cup panko breadcrumbs
1 small onion, finely diced
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1 teaspoon paprika
salt and freshly ground pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
1 large egg, beaten
1 pound lean ground beef

Mix all ingredients together and form into small balls. Precook at 350F for 20-30 minutes until cooked through. Can be added uncooked into Hungarian Goulash 1 hour before serving.

Hungarian Goulash

3 tbsp olive oil
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
2 carrots, diced
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 tbsp crushed caraway seeds
pinch hot pepper flakes (or more to taste)
1 (28 ounce) can crushed tomatoes
1/2 can water
salt and pepper to taste
2 bay leaves
1/2 - 1 cup sour cream
1 recipe Meatballs (click link)

Fry the onion, peppers, carrots and garlic in 2 tbsp oil until soft. Season with salt and pepper. Add another tablespoon of oil, paprika, caraway seeds and hot pepper flakes. Stir and cook for another 2 minutes. Transfer to slow cooker and add tomatoes, water and bay leaves.

Cook on low for 4 hours. Add meatballs and cook for another hour until meatballs are cooked through. Add the sour cream to a medium bowl and mix in a few ladles of sauce to temper it then pour the entire thing back into the pot and stir well. Cook for another 1/2 hour to blend the flavours and heat through.

Serve over egg noodles.

Note: Can be cooked on cooktop but it burns easily and spatters everywhere!

Inspired from:

Wednesday, April 6, 2016

Thai Pork Tenderloins with Peanut Sauce

2 pork tenderloins
2 cloves garlic, minced
2 tsp grated ginger root
¼ cup chopped cilantro
1 tbsp brown sugar
1 tsp hot sauce
¼ cup fresh-squeezed lime juice
2 tbsp soy sauce
2 tbsp peanut butter
½ cup chicken stock 

Place the tenderloins in a large zip-top plastic freezer bag. In a small bowl, combine garlic, ginger, cilantro, sugar, Tabasco, lime juice, soy sauce and peanut butter. Pour mixture into the bag with pork. Seal the bag and squish around until pork is well coated. Place bag in a dish (in case of leaks) and refrigerate for 4-24 hours.

Preheat oven to 375 F (190 C). Line a baking pan and sides with foil. Remove tenderloins from the bag, reserving marinade, and place in foil-lined pan. Roast for 35 minutes.

Meanwhile, put reserved marinade in a small saucepan with chicken stock. Boil gently for about 5 minutes to make a sauce. Baste tenderloins with some of the sauce halfway through cooking time, reserving the rest. Once the tenderloins are cooked, stir any pan juices into the sauce. Let the tenderloins sit for 5 minutes, then serve sliced and with the sauce spooned over.

Preparation time: about 45 minutes ( but 4-24 hours marinating) 
Makes: 6 servings
From Ottawa Citizen, April 6, 2016

Saturday, April 2, 2016

Pasta with Pesto, Sundried Tomatoes and Mushrooms

Sundried tomatoes in oil (optional)
1 medium onion, small dice
2 cloves garlic, smashed & chopped
pinch crushed red chili pepper
Salt and pepper to taste
1/4 cup grated parmesan
12 ounces fresh pasta-linguini, fettuccine or ravioli
Mushrooms, sliced and sautéed in butter

Optional protein: sliced chicken, salmon
Serve with asparagus, broccoli...

Sunday, February 14, 2016

Teriyaki Sauce

1 tablespoon cornstarch
1 cup water
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
1 clove garlic, minced
1 tablespoon fresh ginger minced
1 tsp sesame oil
2 tablespoons honey
1 tsp Siracha sauce (to taste)

In a small bowl, whisk together cornstarch and 1/2 cup water; set aside. In a small saucepan heat soy sauce, brown sugar, garlic, ginger, honey, oil, hot sauce and 1/2 cup water. Simmer for 5 minutes. Stir in cornstarch mixture until thickened.

Serve with salmon, basmati rice and broccoli. Sprinkle with toasted sesame seeds.

Thursday, January 14, 2016

Chicken Curry

2 tbsp canola oil
2 tbsp butter
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tbsp finely chopped garlic
2 tbsp chopped ginger
2 cans (19 oz) diced tomatoes
1 tsp salt
½ tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
½ tsp ground cayenne pepper
3 lbs bone-in chicken thighs
1 cup sour cream
½ cup chopped cilantro

In a large pan, heat oil and butter on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add garlic, ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 30 minutes.

Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked.

Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

Serve with basmati rice and naan.
Option: use a precooked chicken, shredded in place of chicken thighs.

Source: VIJ FAMILY’S CHICKEN CURRY (Ottawa Citizen, Jan 14 2016, Page D2)