tag:blogger.com,1999:blog-21149347701648767592024-02-19T04:53:44.170-08:00Recipes by SandyA collection of my favourite recipes.
All have received a Yum from my family.Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-2114934770164876759.post-46108861488895124052022-01-18T09:11:00.009-08:002022-01-18T09:11:57.002-08:00Caesar Salad Dressing<div><span data-amount="0.5" data-unit="cup" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: inherit;">1/2 cup</span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;"> </span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;">mayonnaise</span></div><span data-amount="1" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: inherit;">1 </span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;">garlic clove, minced </span><br /><span data-amount="2" data-unit="teaspoon" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: inherit;">2 teaspoons</span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;"> </span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;">lemon juice,</span><br /><span data-amount="1" data-unit="teaspoon" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: inherit;">1 teaspoon</span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;"> </span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;">Dijon mustard</span><br /><span data-amount="0.5" data-unit="teaspoon" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: inherit;">1 teaspoon</span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;"> </span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;">Worcestershire sauce</span><br /><span data-amount="0.125" data-unit="teaspoon" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: inherit;">⅛ teaspoon</span><span style="-webkit-text-size-adjust: 100%; font-family: inherit;"> salt</span><br /><div><span style="-webkit-text-size-adjust: 100%; font-family: inherit;">Freshly ground pepper</span></div><div><span style="-webkit-text-size-adjust: 100%;"><br /></span></div><div><span style="-webkit-text-size-adjust: 100%;">Romaine lettuce </span></div><div><span style="-webkit-text-size-adjust: 100%;">Grated Parmesan cheese</span></div><div><span style="-webkit-text-size-adjust: 100%;">Bacon bits</span></div><div><span style="-webkit-text-size-adjust: 100%;">Croutons</span></div><div><span style="-webkit-text-size-adjust: 100%;"><br /></span></div><div><span style="-webkit-text-size-adjust: 100%;">Makes 1/2 cup<br /></span><span style="-webkit-text-size-adjust: auto;"><br /></span><span style="font-family: inherit;"> </span></div>Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-68336808664548544732020-11-02T08:11:00.001-08:002020-11-02T08:11:26.467-08:00Thimble Cookies<div>1 cup butter<br />½ cup brown sugar<br />¼ tsp. salt</div><div>1 egg<br />2 tsp. vanilla<br />2 cups flour</div><div>1/2 cup chopped pecans<br />Form into balls and dent top with finger. Bake at 350F for 15 minutes and dent top again. Bake 15 minutes longer. While hot fill with jam.</div><div><br /></div>Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-525444550072630522020-02-05T07:27:00.000-08:002020-02-05T07:29:01.907-08:00Chocolate Cranberry Biscotti <div dir="ltr" style="text-align: left;" trbidi="on">
2 cups flour<br />
1-1/2 tsp baking powder <br />
¼ tsp salt <br />
1/2 cup butter, softened <br />
3/4 cup sugar <br />
2 eggs <br />
1 tsp vanilla <br />
1-1/2 cups POST SELECTS Cranberry Almond Crunch Cereal <br />
3 squares white chocolate, chopped <br />
4 squares semi-sweet chocolate, melted<br />
<div>
<br /></div>
<div>
Preheat oven to 325°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Add cereal and chopped white chocolate to dough; stir until well blended. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet. </div>
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<br /></div>
<div>
Bake 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 min. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until slightly dried. Remove from baking sheet. Cool on wire racks. <br />
<br />
Dip biscotti in melted semi-sweet chocolate. (Or, drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature. </div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-67670176579580541002019-09-10T12:26:00.000-07:002019-10-25T08:17:19.535-07:00Chicken Noodle Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
1 tbsp oil<br />
1 med onion, chopped<br />
2 carrots, chopped<br />
8 oz. mushrooms, chopped (optional)<br />
<div>
1 clove garlic, finely chopped</div>
1 can cream of chicken soup<br />
½ cup milk<br />
½ cup chicken broth<br />
1 ½ tsp curry powder<br />
<div>
2 cups broccoli<br />
½ bag noodles or pasta (cooked, drained)<br />
1 ½ cups cooked diced chicken or turkey<br />
½ cup cheddar cheese<br />
<br />
<b>Topping</b><br />
Parmesan cheese<br />
Bread crumbs<br />
<br />
Saute onion, carrots, mushrooms and garlic in oil until tender. Cook broccoli separately. Whisk together soup, milk, broth and curry powder. Combine all ingredients and sprinkle with topping. Bake at 350 for 1 hour.</div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-20833691707878954982019-04-10T17:04:00.001-07:002019-04-10T17:11:07.363-07:00Irish Soda Bread<div dir="ltr" style="text-align: left;" trbidi="on">
2 cups whole wheat flour<br />
1/2 cup regular flour<br />
1/4 cup rolled oats<br />
1 1/4 cup buttermilk<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
<br />
Preheat oven to 415F. Mix together dry ingredients in a large bowl. Stir in buttermilk until a soft dough is formed. If dough seems too dry, add an extra splash of milk. Turn dough out onto a lightly floured board and knead gently for 30 or 40 seconds, until well combined. Pat into a large round about 2 inches thick. With a knife, make an "x" on the top surface of the bread. Bake on a lightly greased baking sheet for 30-40 minutes, until brown and risen slightly. Remove and serve, perhaps warm with fresh butter and blackberry jam or smoked salmon.<br />
<br />
See also Guinness soda bread by Ina Gardner:<br />
<a href="https://barefootcontessa.com/recipes/irish-guinness-brown-bread" target="_blank">https://barefootcontessa.com/recipes/irish-guinness-brown-bread</a></div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-46520860525435988312019-01-24T07:55:00.002-08:002019-01-24T07:59:08.019-08:00Curried Beef and Sweet Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
1 tbsp oil<br />
1 onion, chopped<br />
1 tbsp minced fresh ginger<br />
1 lb lean ground beef<br />
2 cups beef stock<br />
2 tbsp tomato paste<br />
2 tbsp curry powder<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
1/3 cup raisins<br />
1/3 cup silvered almonds (toasted)<br />
4 sweet potatoes<br />
1 tbsp butter<br />
<div>
salt and pepper<br />
2 tbsp chopped fresh parsley<br />
<br />
Pierce sweet potatoes several times with fork. Bake at 400°F for about 1 hour or until tender. Peel and mash with butter, and salt and pepper to taste. Stir in parsley. Transfer to 4-cup casserole.<br />
<br />
<div>
In large skillet, heat oil and cook onion and ginger for 5 minutes. Add beef, breaking up with spoon; cook until no longer pink, about 7 minutes. Drain off fat. Stir in curry powder, cumin and coriander. Add stock and tomato paste; bring to boil. Reduce heat and simmer for 20 to 25 minutes or until most of the liquid has evaporated. Stir in raisins and almonds. Taste and adjust seasoning. Transfer to 4-cup casserole. </div>
<div>
<br />
<div>
Bake both casseroles, covered, in 350°F oven for about 30 minutes or until bubbly. To serve, spoon sweet potatoes onto heated platter; make a well in center and spoon in curried beef.<br />
<br />
Inspired by: Beth and <a href="http://www.diabetesgps.ca/en/recipes-and-videos/baked-curried-beef" target="_blank">GPS Diabetes Recipe</a><br />
<br /></div>
</div>
</div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-2258540078208378172018-11-01T13:46:00.002-07:002018-11-01T13:48:59.904-07:00Artichoke Dip<div dir="ltr" style="text-align: left;" trbidi="on">
1 can artichoke hearts (14oz) chopped<br />
1/2 cup mayonnaise<br />
1/2 cup grated Parmesan cheese<br />
1-2 cloves garlic, chopped finely<br />
<br />
Mix together. Scoop into heatproof dish. Bake in a 350°F for 20 to 25 minutes. Serve with crackers, baguette...</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-49477570103900147662018-10-07T04:18:00.002-07:002018-10-07T04:24:23.650-07:00Mushroom Risotto <div dir="ltr" style="text-align: left;" trbidi="on">
6 cups chicken or vegetable broth, divided<br />
1 to 2 pounds mushrooms, sliced<br />
1/2 tsp thyme<br />
2-3 shallots, roughly diced<br />
<div>
Olive oil<br />
1 1/2 cup Arborio rice<br />
1/2 cup dry white wine<br />
3 tablespoons parsley, chopped<br />
Salt and black pepper to taste<br />
1/4 cup freshly grated parmesan cheese<br />
<br />
<div>
1. In a saucepan, warm the broth over medium heat. Heat a large non-stick skillet to high heat. Add mushrooms, crushed thyme and a small drizzle of olive oil. Stir as the mushrooms release their juices and brown. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.<br />
<br /></div>
<div>
2. Reduce heat to medium and add 1 tablespoon olive oil. Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes. Pour in the wine, stirring constantly until the wine is fully absorbed.<br />
<br /></div>
<div>
3. Return heat to medium-high and using a ladel add between 1/2-3/4 cup broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth one ladel at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 20 minutes or so, the rice will be al dente.</div>
<div>
<br />
4. Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.) Add the parsley or chives and parmesan.<br />
<br />
Note: ensure the broth remains at a simmer as you add it. Hot broth is absorbed faster than cold.</div>
</div>
<div>
<br /></div>
Inspired by: <a href="https://gooddinnermom.com/perfect-mushroom-risotto-with-risotto-tutoria/?wprptest2=2" target="_blank">Mushroom Risotto Tutorial</a></div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-69755685400360244192018-10-05T12:34:00.002-07:002018-10-05T12:48:32.997-07:00Mezze Platter<div dir="ltr" style="text-align: left;" trbidi="on">
1 pkg (400 g) frozen PC Blue Menu Lentil & Bean Bites<br />
Sliced roasted beets<br />
Naan Flatbreads<br />
Tomato, chopped<br />
Cucumber slices<br />
Pickles<br />
Olives<br />
Sliced green onions<br />
Avocado<br />
Hummus <br />
Tzatziki <br />
Chopped fresh cilantro<br />
<br />
Any other small bites you enjoy. Sweet potato fries are nice with Sriracha Mayo.<br />
<br />
<b>Harissa</b> <b>Roasted</b> <b>Carrots or Sweet Potato</b><br />
Peel and trim carrots; halve crosswise. Cut larger pieces lengthwise in quarters and smaller pieces lengthwise in half. Toss together carrots, 1 tbsp oil and harissa in large bowl. Arrange in single layer on parchment paper-lined large baking sheet. Bake 400F about 30 minutes. </div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-1096923245863957682018-09-12T14:28:00.002-07:002018-09-12T14:51:16.367-07:00Curried Chickpeas with Spinach and Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
2 tbsp olive oil, divided<br />
4 garlic cloves, chopped<br />
1 tablespoon chopped ginger<br />
<div>
1 pound fresh flat-leaf spinach, tough stems trimmed<br />
<div>
Salt and freshly ground black pepper<br />
1 onion, finely chopped<br />
2 tsp Caribbean curry powder (see note)<br />
1 teaspoon chili powder<br />
2 15-ounce cans chickpeas, rinsed<br />
1 24-ounce can whole peeled tomatoes<br />
Flatbread or steamed white rice, for serving<br />
<br />
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. </div>
<div>
<br />
Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach purée. Serve with flatbread or steamed white rice.<br />
<br />
<b>Note</b>: Caribbean curry is spicy hot. If using regular curry, add hot peppers or hot sauce to taste.</div>
</div>
<div>
<br /></div>
<div>
Inspired from: <a href="https://www.bonappetit.com/recipe/curried-chickpeas-with-spinach-and-tomatoes/amp" target="_blank">https://www.bonappetit.com/recipe/curried-chickpeas-with-spinach-and-tomatoes/amp</a></div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-39208461916093954142018-09-02T05:59:00.001-07:002018-09-02T06:00:38.508-07:00Tex-Mex Quinoa Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://yumyummer.com/tex-mex-quinoa-salad/" target="_blank">Tex-Mex Quinoa Salad</a><br />
with Chili Lime Dressing<br />
<br />
See Yum and Yummer cookbook, p. 46 for recipe.</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-40742624190587021322018-07-11T16:50:00.001-07:002018-07-11T16:51:02.610-07:00Brownie in a Cup<div dir="ltr" style="text-align: left;" trbidi="on">
1 tbsp melted butter<br />
1 tbsp milk<br />
1⁄4 tsp vanilla<br />
1 dash salt<br />
1 tbsp <span style="color: black;">sugar</span><br />
1 tbsp cocoa powder<br />
2 tbsp flour<br />
<div>
<br /></div>
<div>
Combine. Microwave for 30 seconds.</div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-21898314355627281782018-06-10T09:56:00.000-07:002018-06-10T09:59:05.915-07:00Chocolate Oatmeal Bars<div dir="ltr" style="text-align: left;" trbidi="on">
1/2 cup butter<br />
1/4 cup brown sugar, packed<br />
1/2 teaspoon vanilla extract<br />
1-1/2 cups rolled oats<br />
1/2 cup semisweet or dark chocolate chips<br />
1/4 cup peanut butter<br />
<div>
<br /></div>
<div>
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.<br />
<br />
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.<br />
<br />
Inspired by: <a href="http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/" target="_blank">http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/</a></div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-25663369665305566072018-05-02T06:40:00.002-07:002018-05-02T06:40:53.927-07:00Crustless Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
3 eggs<br />1/3 c of flour<br />1 cup of milk<br />1 cup cheese grated<br /><br /><div>
Additions: onions, salmon, ham, red pepper, broccoli, asparagus (whatever)<div>
<br />Stir fry the additions and set aside. Whisk first three ingredients and add cheese. Stir in any additions. Pour into a greased pie plate<div>
Bake 350 for 45 min or so.</div>
</div>
</div>
<div>
<br /></div>
<div>
From Donna</div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-63960639023927393372018-04-30T17:42:00.000-07:002018-05-02T06:26:50.383-07:00Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
1/2 cup vegetable oil<br />
2 large eggs<br />
1 cup sugar<br />
1 teaspoon vanilla<br />
1/4 teaspoon baking powder<br />
1/3 cup cocoa powder<br />
1/4 teaspoon salt<br />
1/2 cup flour<br />
<div>
1/2 semisweet chocolate chips</div>
<div>
<br />
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.<br />
<br />
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.</div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-78204593460527134342018-04-30T17:00:00.001-07:002018-05-02T10:43:59.569-07:00Pork Tenderloin Marinade<div dir="ltr" style="text-align: left;" trbidi="on">
2 cloves garlic<br />
1 tsp ground coriander<br />
1 tsp cumin<br />
1 tsp curry<br />
2 tbsp brown sugar<br />
2 tbsp soya sauce<br />
1 tbsp oil<br />
1 tbsp water (to thin if needed)<br />
<br />
Mix together and pour into ziplock bag. Add pork tenderloin(s) and marinate for 2-4 hours.<br />
<br />
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.<br /><br />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.</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-59612925259872358082018-01-28T05:33:00.004-08:002021-09-23T13:27:35.465-07:00Roasted Beet, Goat Cheese and Walnut Salad<div dir="ltr" style="text-align: left;" trbidi="on">4 medium-size beets tops removed and washed<br />
<div>
1/4 c. toasted walnuts<br />
2 ounces crumbled goat cheese</div><div>2 shallots sliced</div>
<div>
Spring mix (optional)</div>
<div>
<br />
<div>
<b>Dressing</b><br />2 tbsp balsamic vinegar<br />2 tbsp extra viirgin olive oil<br />
1 tsp. Dijon mustard</div><div>1-2 tbsp chopped fresh dill (or other favourite herb)</div>
<div>
Salt and pepper</div>
<div>
<br /></div>
<div>
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.</div>
</div>
<div>
<br /></div>
<div>
Lay spring mix on large platter. Sprinkle with beets, shallots, walnuts and goat cheese. Serve dressing separately. </div>
<div>
<br />
Inspired from: <a href="http://saygraceblog.com/2017/05/03/roasted-beet-goat-cheese-salad/">http://saygraceblog.com/2017/05/03/roasted-beet-goat-cheese-salad/</a></div>
</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-4208588759241475212018-01-16T07:09:00.002-08:002018-01-16T07:20:32.388-08:00Thai Chicken Noodle Soup<div dir="ltr" style="text-align: left;" trbidi="on">
1 tablespoons oil <br />
1 medium onion, finely chopped <br />
1 red bell pepper, sliced thinly <br />
2 large cloves of garlic, chopped <br />
2 small Bok Choy (slice white end and save leaves) <br />
2 tablespoons ginger paste <br />
1 tablespoon lemongrass paste <br />
2 tablespoons red curry paste <br />
1 tablespoon cilantro paste <br />
1 tablespoon chili paste (or to taste) <br />
4 cups chicken stock <br />
1 can (13.5 fl oz) coconut milk <br />
2 chicken breasts, cooked and shredded <br />
1 lime, zested and juiced <br />
1 tablespoon fish sauce <br />
7 oz rice noodles<br />
<strong>Garnish</strong>: <br />
Cilantro <br />
Green onions, thinly sliced, both white and green parts <br />
Thai basil leaves <br />
Lime wedges<br />
<br /><br />
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.<br />
<strong>To serve</strong>: Add noodles to bowl and ladle soup over. Garnish with cilantro, green onion, basil and squeezed lime. <br />
<strong>Optional</strong>: Snow Peas.<br />
<strong>Inspired from</strong>: <a href="http://www.adishofdailylife.com/2016/09/thai-chicken-noodle-soup/">Spicy Thai Chicken Noodle Soup</a></div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-65904449150638328972018-01-06T03:14:00.001-08:002018-01-06T03:23:52.001-08:00Filet of Beef with Mustard Herb Crust<div dir="ltr" style="text-align: left;" trbidi="on">
1/4 cup whole-grain mustard<br />
3 Tbsp extra-virgin olive oil<br />
1 Tbsp. dried rosemary, finely crumbled<br />
1 Tbsp. dried thyme, finely crumbled<br />
1 filet of beef<br />
Vegetable oil for sautéing<br />
Coarse salt<br />
Freshly ground black pepper<br />
<br />
In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Tie each roast at 2-inch intervals.<br />
<br />
Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear.<br />
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When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.<br />
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Inspired by: <a href="http://www.finecooking.com/recipe/roasted-filet-of-beef-with-whole-grain-mustard-herb-crust">http://www.finecooking.com/recipe/roasted-filet-of-beef-with-whole-grain-mustard-herb-crust</a><br />
<br />
<a href="http://www.finecooking.com/article/roasting-a-beef-tenderloin" target="_blank">How to Roast Beef Tenderloin </a></div>
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Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-42197921856236455272017-12-06T18:36:00.003-08:002017-12-06T18:36:34.742-08:00Skor Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
½ cup butter (softened)<br />¾ cup white sugar<br />¾ brown sugar<br />2 eggs<br />2 ¼ cup flour<br />1 tsp baking soda<br />½ tsp salt<br />1 tsp vanilla<br />1 package skor bits<br /><br />Scoop onto baking sheet - don't squish. Bake at 350 for 9-11 minutes - the key is not to bake them too long. From Kathy</div>
Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-30472839419818237302017-08-01T10:36:00.002-07:002017-08-01T11:09:26.481-07:00Shepherds Pie<div dir="ltr" style="text-align: left;" trbidi="on">
1 lb ground beef<br />
1/4 cup flour + salt and pepper<br />
1 onion, chopped<br />
1 large carrot, chopped<br />
2 cloves garlic, minced<br />
1/2 tsp each salt and pepper<br />
500ml can of Guinness or other dark beer<br />
1 cups beef broth<br />
1 tsp Worcestershire sauce<br />
1 tbsp tomato paste<br />
1 tsp dried parsley<br />
1 tsp dried thyme<br />
1 bay leaf<br />
2 tbsp butter<br />
8 oz package brown or white mushrooms<br />
Garlic mashed potatoes<br />
<br />
Cook ground beef. Drain. Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Sprinkle with flour. Cook for a few minutes and gradually add beer and broth. Bring to boil and add Worcestershire sauce, parsley, thyme and bay leaf. Cover and cook until thickened. Fry mushrooms and butter until browned and add to beef mixture. Spread in casserole dish and top with garlic mashed potatoes. Bake at 350F for 30-45 minutes until top is lightly browned.<br />
Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢<br />
<br />
<b>Garlic Mashed Potatoes</b><br />
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5-6 medium potatoes cooked with 3 bulbs garlic<br />1/4 cup milk<br />2 egg yolks<br />2 tbsp parmesan<br />salt and pepper </div>
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Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-69323261489120039262017-07-27T16:10:00.004-07:002017-07-27T16:13:23.783-07:00Lemon Drop Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
2 cups all-purpose flour (sifted)<br />
⅛ teaspoon salt<br />
1 cup butter, softened<br />
3/4 cups icing sugar<br />
2 teaspoons lemon juice<br />
zest of one large lemon<br />
<br />
Beat butter, icing sugar and salt until fluffy. Beat in lemon juice and lemon zest until blended. Add the flour in ½ cup intervals beating until blended. Roll into 1" balls. Bake for 15-20 minutes at 325F until cookies are lightly browned on the bottom.<br />
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Immediately toss in icing sugar. Repeat for a second dredging. Alternatively, mix icing sugar with lemon juice to make a light icing and top each cookie.</div>
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Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com1tag:blogger.com,1999:blog-2114934770164876759.post-47172515285535914762017-07-09T17:21:00.002-07:002017-07-29T08:59:51.176-07:00Blueberry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
2 cups flour<br />
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3 tsp baking powder</div>
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1/2 tsp salt</div>
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1 cup sugar</div>
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1/4 cup butter</div>
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1 egg</div>
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1 tsp vanilla</div>
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3/4 cup milk</div>
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2 cups blueberries</div>
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Topping: </div>
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1/2 cup flour</div>
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1/4 cup brown sugar</div>
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1/4 cup butter. </div>
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Cream sugar, butter, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter. Spread rest of batter over blueberries. Mix topping and put on top of batter. Bake at 375 degrees for 45 minutes.</div>
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Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-52292267274090488052017-06-26T17:53:00.005-07:002017-08-28T11:40:31.233-07:00Granola - aka Jo's Nuts<div dir="ltr" style="text-align: left;" trbidi="on">
4 c quick cook oats<br />
3/4 c sunflower seeds<br />
2 cup nuts (pecans, almonds) chopped small (use a small blender on pulse)<br />
1/2 c maple syrup<br />
1/2 c vegetable oil<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
Mix together in roasting pan and bake for about 30-45 minutes at 325 - stirring when you think of it! When done, drizzle another 1/2 cup maple syrup over the hot granola.<br />
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<table class="comp nutrition-label" id="nutrition-label_1-1" style="-webkit-text-size-adjust: 100%; background-color: white; border-spacing: 0px; border: 1px solid rgb(221, 221, 221); box-sizing: border-box; color: #222222; float: none; font-family: 'FS Albert Extra Bold', HelveticaNeueBold, HelveticaNeue-Bold, 'Helvetica Neue Bold', HelveticaBold, Helvetica-Bold, 'Helvetica Bold', HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15.199999809265137px; margin: 0px; padding: 10px;"><thead style="box-sizing: border-box;">
<tr style="box-sizing: border-box;"><th colspan="2" style="border: none; box-sizing: border-box; font-family: arial; font-size: 1.2rem; line-height: 20px; padding: 0px;">Nutrition Facts</th></tr>
<tr style="box-sizing: border-box;"><th colspan="2" style="border: none; box-sizing: border-box; font-family: arial; font-size: 0.95em; font-weight: 400; line-height: 20px; padding: 0px 0px 5px;">Servings: 24</th></tr>
</thead><tbody style="box-sizing: border-box;">
<tr style="background-color: #f7f9f9; box-sizing: border-box;"><th style="border-bottom-color: rgb(212, 212, 212); border-bottom-width: 1px; border-style: solid none; border-top-color: rgb(212, 212, 212); border-top-width: 1px; box-sizing: border-box; font-family: arial; font-size: 0.95em; line-height: 20px; padding: 0px;">Per Serving</th><th style="border-bottom-color: rgb(212, 212, 212); border-bottom-width: 1px; border-style: solid none; border-top-color: rgb(212, 212, 212); border-top-width: 1px; box-sizing: border-box; font-family: arial; font-size: 0.95em; line-height: 20px; padding: 0px; text-align: right;">% Daily Value*</th></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;"><strong style="box-sizing: border-box;">Calories</strong> 151</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;"></td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;"><strong style="box-sizing: border-box;">Total Fat</strong> 10.1g</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;">13%</td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;">Saturated Fat 1.4g</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;">7%</td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;">Trans Fat 0g</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;"></td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;"><strong style="box-sizing: border-box;">Cholesterol</strong> 0mg</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;">0%</td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;"><strong style="box-sizing: border-box;">Sodium</strong> 53mg</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;">2%</td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;"><strong style="box-sizing: border-box;">Potassium</strong> 90mg</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;">2%</td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;"><strong style="box-sizing: border-box;">Total Carb</strong> 14.1g</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;">5%</td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;">Dietary Fiber 1.3g</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;">5%</td></tr>
<tr style="box-sizing: border-box;"><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;">Sugars 8.2g</td><td style="border-bottom-color: rgb(221, 221, 221); border-bottom-width: 1px; border-style: none none dotted; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;"></td></tr>
<tr style="box-sizing: border-box;"><td style="border: none; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; line-height: 22px; padding: 2px 0px 2px 10px;"><strong style="box-sizing: border-box;">Protein</strong> 2.7g</td><td style="border: none; box-sizing: border-box; color: #444444; font-family: arial; font-size: 0.95em; font-weight: 700; line-height: 22px; padding: 2px 0px 2px 10px; text-align: right;"></td></tr>
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Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0tag:blogger.com,1999:blog-2114934770164876759.post-83555678219179093882017-05-30T14:13:00.002-07:002017-05-30T14:14:55.186-07:00Chicken with Maple Dijon Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
2 tbsp Dijon mustard<br />
4 tbsp maple syrup<br />
1 tsp garlic olive oil<br />
1/2 tsp crushed rosemary<br />
Salt and pepper<br />
4 chicken breasts<br />
Mix first 4 ingredients. Salt and pepper both sides of chicken breast. Line a 9x11 casserole dish with parchment or foil. Arrange breasts. Coat all over with sauce. Bake at 375 for 20-30 minutes til cooked through. Slice in strips and spoon any remaining sauce over chicken.<br />
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Sandyhttp://www.blogger.com/profile/02400904095865742386noreply@blogger.com0