1 tablespoon olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
1/2 tsp dried basil
Hot flakes to taste
1/2 tsp dried ginger
5-6 Baby Bok Choy, chopped
3 tablespoons red curry paste (half small jar)
1 tablespoon freshly grated ginger
4-6 cups chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles or use dumplings
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh Thai basil leaves
2 tablespoons freshly squeezed lime juice
A collection of my favourite recipes. All have received a Yum from my family.
Sunday, March 22, 2026
Greek Dressing
1 large clove garlic, finely minced
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon juice
½ teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
Pepper
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon juice
½ teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
Pepper
Paella
1/4 cup olive oil
1 Onion , diced
1 bell pepper , diced (I like to use ½ red and ½ green)
4 cloves Garlic
2 small cans Rotel
Bay leaf
1 teaspoon paprika , sweet or smoked
1 pinch saffron threads
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs , cut into pieces
Chorizo
¼ cup fresh chopped parsley chopped, divided
2 cups Spanish Rice—Bomba rice
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
1/2 lb Mussels (about 10-12), cleaned properly (beards off)
8 oz calamari rings
Lemons , for garnish
Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices. Serve
1 Onion , diced
1 bell pepper , diced (I like to use ½ red and ½ green)
4 cloves Garlic
2 small cans Rotel
Bay leaf
1 teaspoon paprika , sweet or smoked
1 pinch saffron threads
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs , cut into pieces
Chorizo
¼ cup fresh chopped parsley chopped, divided
2 cups Spanish Rice—Bomba rice
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
1/2 lb Mussels (about 10-12), cleaned properly (beards off)
8 oz calamari rings
Lemons , for garnish
Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices. Serve
Oatmeal Pancakes
2 cups rolled oats
1 teaspoon baking powder
1/2 tsp baking soda
½ teaspoon salt
1/2 tsp cinnamon
1 cup milk (any kind)
2 large eggs
1 tablespoon maple syrup or sugar (optional)
1 teaspoon vanilla extract
Blend Oats: Place the oats in the blender and blend until they reach a flour-like consistency. Add remaining ingredients to the blender. Blend until the mixture is smooth.
Rest the Batter: Let the batter sit for 5 minutes to thicken slightly
1 teaspoon baking powder
1/2 tsp baking soda
½ teaspoon salt
1/2 tsp cinnamon
1 cup milk (any kind)
2 large eggs
1 tablespoon maple syrup or sugar (optional)
1 teaspoon vanilla extract
Blend Oats: Place the oats in the blender and blend until they reach a flour-like consistency. Add remaining ingredients to the blender. Blend until the mixture is smooth.
Rest the Batter: Let the batter sit for 5 minutes to thicken slightly
Heat a non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Blueberry Compote
1 cup frozen berries
1/2 tbsp corn starch mixed with 2 tbsp water
Blueberry Compote
1 cup frozen berries
1/2 tbsp corn starch mixed with 2 tbsp water
Chocolate Chip Banana Muffins
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, room temperature
3 bananas, (very ripe) mashed
1/2 tsp vanilla extract
3/4 cups all-purpose flour
3/4 cups oatmeal
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Oven to 375˚F
12 muffins
2/3 cup granulated sugar
2 large eggs, room temperature
3 bananas, (very ripe) mashed
1/2 tsp vanilla extract
3/4 cups all-purpose flour
3/4 cups oatmeal
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Oven to 375˚F
12 muffins
Maple Dijon Salmon
2 tbsp Butter
2 tbsp Maple syrup
1/2 tbsp Grainy mustard
1/2 tsp Dijon
Salt and pepper
2 tbsp Maple syrup
1/2 tbsp Grainy mustard
1/2 tsp Dijon
Salt and pepper
Turmeric Garlic Rice
2 tbsp unsalted butter or olive oil
1 medium onion or shallot finely diced
2 cloves garlic chopped
1 tsp turmeric powder
1 cup arborio or regular rice
2 cups chicken broth
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
Fry onion in butter then add garlic and turmeric. Cook for a few minutes. Stir in rice until coated. Put in rice cooker with broth and turn on.
1 medium onion or shallot finely diced
2 cloves garlic chopped
1 tsp turmeric powder
1 cup arborio or regular rice
2 cups chicken broth
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
Fry onion in butter then add garlic and turmeric. Cook for a few minutes. Stir in rice until coated. Put in rice cooker with broth and turn on.
Carrot Date Muffins
1 cup of oats
1 cup flour
1/2 cup brown sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup ground flaxseed
1/2 cup roughly chopped dates
1/2 cup Pecans chopped
1 cup finely shredded carrot (1 large)
1 large egg beaten
1/4 cup vegetable oil
1 cup milk
2 tsp vanilla extract
In a large mixing bowl, combine dry ingredients. Add dates and toss until they are well coated. Break up any date clumps. Repeat with the shredded carrot—add, toss to coat, no clumps! Add pecans.
In a small mixing bowl beat egg with oil, milk and vanilla. Pour into flour mixture and stir to combine well. Let sit for 10 minutes. Spoon into a parchment paper lined muffins tins (about a 1/4 cup per muffin).
Bake at 375F for 12-15 minutes. Enjoy!
1 cup flour
1/2 cup brown sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup ground flaxseed
1/2 cup roughly chopped dates
1/2 cup Pecans chopped
1 cup finely shredded carrot (1 large)
1 large egg beaten
1/4 cup vegetable oil
1 cup milk
2 tsp vanilla extract
In a large mixing bowl, combine dry ingredients. Add dates and toss until they are well coated. Break up any date clumps. Repeat with the shredded carrot—add, toss to coat, no clumps! Add pecans.
In a small mixing bowl beat egg with oil, milk and vanilla. Pour into flour mixture and stir to combine well. Let sit for 10 minutes. Spoon into a parchment paper lined muffins tins (about a 1/4 cup per muffin).
Bake at 375F for 12-15 minutes. Enjoy!
Tuesday, January 18, 2022
Caesar Salad Dressing
1/2 cup mayonnaise
1 garlic clove, minced 2 teaspoons lemon juice,
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon salt
Freshly ground pepper
Romaine lettuce
Grated Parmesan cheese
Bacon bits
Croutons
Makes 1/2 cup
Monday, November 2, 2020
Thimble Cookies
1 cup butter
½ cup brown sugar
¼ tsp. salt
½ cup brown sugar
¼ tsp. salt
1 egg
2 tsp. vanilla
2 cups flour
2 tsp. vanilla
2 cups flour
1/2 cup chopped pecans
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.
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.
Wednesday, February 5, 2020
Chocolate Cranberry Biscotti
2 cups flour
1-1/2 tsp baking powder
¼ tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups POST SELECTS Cranberry Almond Crunch Cereal
3 squares white chocolate, chopped
4 squares semi-sweet chocolate, melted
1-1/2 tsp baking powder
¼ tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups POST SELECTS Cranberry Almond Crunch Cereal
3 squares white chocolate, chopped
4 squares semi-sweet chocolate, melted
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.
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.
Dip biscotti in melted semi-sweet chocolate. (Or, drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
Dip biscotti in melted semi-sweet chocolate. (Or, drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
Tuesday, September 10, 2019
Chicken Noodle Casserole
1 tbsp oil
1 med onion, chopped
2 carrots, chopped
8 oz. mushrooms, chopped (optional)
½ cup milk
½ cup chicken broth
1 ½ tsp curry powder
1 med onion, chopped
2 carrots, chopped
8 oz. mushrooms, chopped (optional)
1 clove garlic, finely chopped
1 can cream of chicken soup½ cup milk
½ cup chicken broth
1 ½ tsp curry powder
2 cups broccoli
½ bag noodles or pasta (cooked, drained)
1 ½ cups cooked diced chicken or turkey
½ cup cheddar cheese
Topping
Parmesan cheese
Bread crumbs
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.
½ bag noodles or pasta (cooked, drained)
1 ½ cups cooked diced chicken or turkey
½ cup cheddar cheese
Topping
Parmesan cheese
Bread crumbs
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.
Wednesday, April 10, 2019
Irish Soda Bread
2 cups whole wheat flour
1/2 cup regular flour
1/4 cup rolled oats
1 1/4 cup buttermilk
1 tsp. baking soda
1 tsp. salt
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.
See also Guinness soda bread by Ina Gardner:
https://barefootcontessa.com/recipes/irish-guinness-brown-bread
1/2 cup regular flour
1/4 cup rolled oats
1 1/4 cup buttermilk
1 tsp. baking soda
1 tsp. salt
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.
See also Guinness soda bread by Ina Gardner:
https://barefootcontessa.com/recipes/irish-guinness-brown-bread
Thursday, November 1, 2018
Artichoke Dip
1 can artichoke hearts (14oz) chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1-2 cloves garlic, chopped finely
Mix together. Scoop into heatproof dish. Bake in a 350°F for 20 to 25 minutes. Serve with crackers, baguette...
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1-2 cloves garlic, chopped finely
Mix together. Scoop into heatproof dish. Bake in a 350°F for 20 to 25 minutes. Serve with crackers, baguette...
Sunday, October 7, 2018
Mushroom Risotto
6 cups chicken or vegetable broth, divided
1 to 2 pounds mushrooms, sliced
1/2 tsp thyme
2-3 shallots, roughly diced
Inspired by: Mushroom Risotto Tutorial
1 to 2 pounds mushrooms, sliced
1/2 tsp thyme
2-3 shallots, roughly diced
Olive oil
1 1/2 cup Arborio rice
1/2 cup dry white wine
3 tablespoons parsley, chopped
Salt and black pepper to taste
1/4 cup freshly grated parmesan cheese
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.
Note: ensure the broth remains at a simmer as you add it. Hot broth is absorbed faster than cold.
1 1/2 cup Arborio rice
1/2 cup dry white wine
3 tablespoons parsley, chopped
Salt and black pepper to taste
1/4 cup freshly grated parmesan cheese
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.
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.
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.
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.
Note: ensure the broth remains at a simmer as you add it. Hot broth is absorbed faster than cold.
Friday, October 5, 2018
Mezze Platter
1 pkg (400 g) frozen PC Blue Menu Lentil & Bean Bites
Sliced roasted beets
Naan Flatbreads
Tomato, chopped
Cucumber slices
Pickles
Olives
Sliced green onions
Avocado
Hummus
Tzatziki
Chopped fresh cilantro
Any other small bites you enjoy. Sweet potato fries are nice with Sriracha Mayo.
Harissa Roasted Carrots or Sweet Potato
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.
Sliced roasted beets
Naan Flatbreads
Tomato, chopped
Cucumber slices
Pickles
Olives
Sliced green onions
Avocado
Hummus
Tzatziki
Chopped fresh cilantro
Any other small bites you enjoy. Sweet potato fries are nice with Sriracha Mayo.
Harissa Roasted Carrots or Sweet Potato
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.
Sunday, September 2, 2018
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
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
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: http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/
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: http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/
Monday, April 30, 2018
Brownies
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
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.
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.
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