This weeks recipe:
Chicken, Hummus and Sautéed Veggie Wraps
: March 23, 2007
Preparation time: 10 minutes / Cooking time: 20 minutes
1 lb small boneless skinless chicken breasts
Salt and freshly ground black pepper
Vegetable cooking spray
1 tbsp olive oil
2 cloves garlic, minced
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 onion, cut into thin strips
2 carrots, julienned
½ cup water
2-3 tsp chili powder
½ cup Spicy Hummus
4 10-inch (25 cm) whole wheat tortillas
MAR 23: Spicy Hummus
Preparation time: 5 minutes
1 can (19 oz/540 mL) chickpeas, drained and rinsed (about 2 cups/500 mL)
2 cloves garlic
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp hot pepper sauce
1 tbsp lemon juice (preferably fresh squeezed)
¼ cup peanut butter (optional)
In blender or food processor, on medium speed, blend chickpeas, garlic, cumin, coriander and hot pepper sauce for 30 seconds or until finely chopped. Add lemon juice and blend until smooth.
Season chicken breasts with salt and pepper.
Heat a large skillet over medium heat. Spray with vegetable cooking spray. Cook chicken, turning once, for 5 minutes per side or until chicken is no longer pink inside and has reached an internal temperature of 170ºF (77ºC). Remove to a clean plate and let cool. Cut into strips.
In the same skillet, heat olive oil over medium-high heat. Sauté garlic, green, red and yellow peppers, onion and carrots, stirring frequently, until beginning to brown, about 5 minutes. Add water and chili powder; season to taste with salt and pepper. Reduce heat to medium and cook until vegetables are tender-crisp and water has evaporated, about 5 minutes.
Spread 2 tbsp Spicy Hummus up the middle of each tortilla. Top with chicken and vegetables. Roll up tortilla.
Thai Chicken Tortilla Pizza: March 22, 2007
Preheat oven to 375ºF
4 whole wheat or sprouted grain tortillas
Spread 1 to 2 tbsp Spicy Thai Sauce or Peanut Sauce on each tortilla
Sprinkle evenly on all 4 tortillas:
2 cups cooked chicken, finely chopped
½ small red bell pepper, julienned
½ small green bell pepper, julienned
½ cup carrots, shredded
½ cup low-fat cheddar cheese, grated
½ cup crumbled feta cheese
1 can pineapple chunks (drained)
Big Batch Tomato Salsa: March 22, 2007
6 large tomatoes, seeded and diced
2 red bell peppers, minced
2 green bell peppers, minced
1 sweet white onion, minced
1 tsp jalapeno pepper, minced
½ cup white vinegar
1 can (5.5 oz) tomato paste (use only if you want thicker salsa)
4 garlic cloves, minced
½ cup fresh cilantro, chopped (optional)
3 tbsp lime juice (fresh squeezed is best)
1 tsp chili powder
1½ tsp dried oregano
1 tbsp dried parsley
1 tsp salt
1 tsp pepper
In a large non-metal bowl, combine all ingredients. Cover and refrigerate for at least 1 hour or overnight for flavors to blend.
Keeps up to 4 days.
Pesto Torte: January 4, 2007
1 Jar Pesto
2 lb hamburger/pork combined (pre cooked to crumbly)
1 Teaspoon Italian Spices and Chilli Peppers
1 Litre Cottage Cheeze (drained)
1 Cup Grated Italiano Cheese
6 Roma Tomatoes
1 Whole White Onion
2 Zuccini
Bake 1 hour at 375 degrees F
BUTTER CREAM ICING: October 26, 2006
1/4 Cup Unsalted Butter
2 Cup Icing Sugar
1 Teaspoon Vanilla
1/2-1/4 Teaspoon Merinque powder (Cream of Tartar) flavoring to taste
PLUM KUCHEN: October 12, 2006
Preheat oven to 350 degrees
1 cup all purpose flour
1 tablespoon baking powder
1/8 teaspoon of salt
Beat on Meduim to High heat until light and fluffy (3-4 minutes).
8 tablespoons (1 stick) unsalted butter
3/4 cup sugar
beat in 1 at a time until blended. add 2 eggs. stir in flour mixture. add 2 cups of sliced plums. 1/4 cup of coursely chopped pecans. sprinkle over fruit and add 1 table spoon ofsugar and1/4 teaspoon of ground cinnamon.
GAZPACHO SOUP: October 5, 2006
1 Meduim Cucumber, peeled, seeded and coursely chopped
1 Meduim green bell pepper
Remove to large bowl, finely chop in processor
1 small onion, coursely chopped.
Remove to bowl add:
1 Cup tomato juice.
1/4 cup red wine vinegar
3 tablespoons: extra virgin olive oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and minced or a dash of hot pepper sauce (optional)
2 teaspoons of salt. stir well. refrigerate for at least 2 hours. serve in chilled bowls.
DELTA SUN PEAKS: WESTCOAST BBQ SESAME SALMON: August 28, 2006
SERVES 6-8 People
Ingredients:
2 sides of Wild Spring Salmon (Skin on)
Marinate:
1 cup Pure Maple Syrup
1 cup Sesame Seed Oil
1 cup Soya Sauce
2 inches of Fresh Ginger Peeled
6 cloves of garlic (chopped fine)
Method:
1. combine maple syrup, sesame seed oil and Soya Sauce.
2. Chop Garlic and ginger (fine) and add to blended marinate
3. To prepare fish clean belly from fillet and place in a pan as long as the fillet and deep enough to cover with marinate.
4. Let Marinate in the fridge for 24 hours
5. Pre heat BBQ to medium and turn one side off when temperature is 350-375 F
6. remove salmon from marinate and cook salmon off direct heat for 14-16 minutes.
7. for a variation of the result above locate a piece of cedar shake and follow above method cooking the salmon on the cedar will provide a great serving platter: the cedar will take this receipe to a new level.
Janice's Potato Salad: August 10, 2006
White Potato (new)
sweet Red Pepper
Celery
Eggs
Cucumber
Leek
Morel Mushrooms
Rice Wine Vinegar
Dressing
---------------
Mayo
Pesto
Dry Mustard
Dill
Salt
Healthy Omelette: August 9, 2006
1 egg
1/2 teaspoon of cinnamon
1 apple
2 tablespoons: maple syrup
3-4 tablespoons: raw organic oats.
COCONUT SHRIMP: June 29, 2006
24 Jumbo Shrimp (1 1/2 pounds total)
2 Eggs-light beaten
3/4 cup bleached whole almonds
1 bag (7 ounces) sweetened flaked coconut
1/4 teaspoon of salt
vegetable oil for frying
Guacomole: April 6th, 2006
1 tomato
1 avacato
2 teaspoons of lime juice
shaker Celantro
shaker of salt and pepper
minced Japapeno
Roast Garlic Ceasar Salad with Pancetta: March 23, 2006
1 anchovie
1 egg yolk
juice of 1/2 lemon
3 drops of Worcheshire Sauce
1/2 teaspoon balsanic vinegar
1/2 teaspoon sugar
course black pepper
2 tablespoon: olive oil
6 cloves: roasted garlic
LAURA KALINA'S YAM SOUP: March 8, 2006
1. In saucepan, heat 10 ml of vegetable oil over medium heat. add 2 onions, chopped; 2 cloves garlic, minced; 1 potato, peeled and cubed. and your choice of seasoning. cook, stirring often until onions are softened (about 5 minutes)
2. add 1 litre chopped vegetables and 1 liter of chicken, vegetable or beef stock. bring to boil. reduce heat to medium-low; cover and simmer for 10 minutes for tender vegetables and 20 minutes for dense vegetables
3. puree soup until smooth. if desired, thin with more water, stock or milk. season with salt and peper to taste. Makes 250 mil servings.
SHERYL GIUDICI'S LENTILS, RICE, GREEK SALAD: March 5, 2006
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1 Cup Cooked Brown Rice
1 Cup Cooked Lentils
1 Chopped Tomato
1/2 red pepper
1/2 chopped cucumber
1/2 cup Feta Cheeze
1 chopped green onion
Dressing
----------------
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dried oregno
1/2 teaspoon dried basil
1 clove of garlic (crushed)
CHEESE CRACKERS: Janulary 26, 2006
500 ml Grated sharp chedder cheese
500 ml All purpose flour
125 ml Butter and Margarine (combined)
5 ml Salt
2 ml Paprika
2 ml Cayanne Pepper
125 ml Water
shape into rolls 4 cm wide. bake at 220 degree celcuis for 5 minutes or browned. (makes 4 dozen)
NORDIC POTATO SOUP: January 6, 2006
Peel and dice 2 large (about 1 1/3 lb total) thin skinned potatoes and 1 small onion. put veggies in a 4-5 quart pan with 3 cups regular chicken broth. cover and bring to a boil on high heat. simmer until potatoes are very tender. add one tablespoon of cornstarch into 1/2 cup of whipping cream until blended. 2 tablespoons of scandinaviian seasoning mix. (makes 5 and a half cups/4 servings)
Lemon Peel and Poppy Seed Scones: January 3, 2006
450 ml All purpose flour
50 ml Granulated sugar
20 ml Baking powder
2 ml Salt
50 ml Cold butter/margarine
125 ml Combined lemon peel/poppy seed
1 Egg
150 ml Milk
Knead 8-10 times.
Bake at 220 degrees Celcuis for 15 minutes.
BETTY HINTONS SWEDISH BIRDS NEST COOKIES: December 6, 2005
1/2 cup brown sugar
1 cup butter (room temperature)
2 cups flour
2 egg yokes and whites (seperated)
crushed walnuts
Cream the sugar and butter together. Add slightly beaten egg yolks and mix well. Add flour and mix well. roll into balls (16 to 20), dip in beaten egg whites. cover with crused walnuts, place on cookie sheet. With your thumb or a spoon, depress the center to form a nest. Bake in 350 degree oven for 15 minutes. Take out of oven and re-depress the center of the nest. Put back in oven for another 5 minutes. Cool and fill the next with Lemon filling (makes 20 cookies)
Onokomiyaki: Ocotber 6th, 2005
DOUGH
---------------
300 g flour
210 ml water
2 eggs
cabbage
INGREDIENTS
------------------------
aonori-seaweed
leek or green onion
beef: thinly sliced or ground
pork: thinly sliced or ground
chicken: breast filets
squid
prawn
octopus
mix flour,water, eggs and cabbage together. then add more ingredients. fry dough like a pancake in frying pan.
Plum Suace: September 14, 2005
1/3 Cup water
1/4 Cup sigar
1 tablespoon cornstarch
2 tablespoons brandy
12 oz of plums
Whipping Cream: September 8, 2005
1 Cup cream cheese (beat seperately)
1 Cup whipping cream (beat seperately)
1/2 cup icing sugar
add sugar to cream
Pavlovas (Merangue): Sept 1, 2005
4 egg whites (LARGE)
1 teaspoon: vanilla
1/2 teaspoon: cream of tartar
1 cup of sugar (super fine)
Nalesniki (Cheese Crepe): July 28, 2005
2 cups: Dry Cottage Cheese
1 Tablespoon: fresh dill
2 Tablespoons: fresh chives
salt and pepper to taste
1 Egg
1 Batch of Crepes
Panpetato: June 9, 2005
18 oz Chopped Semi sweet Chocolate
1 1/4 cups:Sweetened Condensed Milk
1 1/2 cups: Combination of toasted almonds, walnuts and hazelnuts (chopped)
1/2 cups: raisins
1/2 cup: candied orange-peel, diced
1/2 tsp: ground cinnamon
Salad Dressing: February 10, 2005
1/4 Cup Olive Oil
1 Teaspoon: Curry Powder:(to taste)
1/2 Cup: Orange Juice
1/4 Cup: Light Mayo
Dark Chocolate Mouse with Crystallized Ginger: December 2, 2004
4 oz: semi sweet or bittersweet chocolate, finely chopped
1 cup: heavy cream
2 tsp: finely chopped crystalized ginger
whipped cream and silvered crystalized ginger (option)
in pot over medium heat, bring 2'' of water to simmer. add chocolate to bowl, heat, stirring occasionally until chocolate is melted.
Quesadillas: July 29, 2004
tortillas (corn/flour)
grated cheeze
salsa
chicken or beef (optional)
Cooks Crepes: June 10, 2004
1 Cup Cream Cheese
1 Cup Whipping Cream
1 Egg
1/4 Cup Sugar
1 tsp Flavouring of choice (i.e. Almond or Maple)
Swedish Rice Pudding: May 27/04
2 Large Eggs
1/3 Cup Sugar
1 Cup Heavy Cream
1/3 Cup Chopped Toasted Almonds
Gradually stir 2 Cups of hot pudding into the eggs. Stir the mixture into the remaining pudding.
Cook at lowest possible heat for 3-5 minutes. don't allow pudding to simmer.
Rice Pudding
----------------------------
3/4 Cups Rice
1 1/2 Cup Of Water
Heaping 1/4 Teaspoon Of Salt
4 Cups: White Mlk
1/2 Cup: Sugar
1/2 Teaspoon Vanilla Extract
Easter Nests
: April 1, 2004
200 grams milk chocolate
25 grams dark chocolate
25 grams unsalted butter
100 gram shredded what
about 25 multicolored sugar: coated little chocolate eggs
Pumpkin/Squash Soup: March 11, 2004
1 Meduim or large Butternut Squash/Pumpkin (3 1/2 Pounds), halved and seeded
3 Tablespoons unsalted butter or vegetable oil
2 Large Leeks (white part only) cleaned and thoroughly chopped
4 Teaspoons of minced peeled fresh ginger
4 Cups chicken or veggie stock
1 1/2 Teaspoons of salt
cream: optional
Janice adds sauted corned beef
Pasta with Wild Mushrooms and Goat Anc Cream Cheese: January 15, 2004
1 Pound Bow Pasta
4 Tablespoons Unsalted Butter
1/4 Cup: Coarse Fresh Breadcrumbs
1 Pound Assorted Stemmed Mushrooms
salt And Freshly Ground Pepper
1/4 Cup Heavy Cream
1 Cup (1/2 Pound) Goat And Cream Cheese
2 Tablespoons Snipped Chives.
Janices Chololate Mousse
: December 4, 2003
1 Cup Whipping Cream
1/2 Cup Sugar
2 Tablespoons Kaluha
6-8 Ounces Of Dark Chocolate (good Quality}
Curried Squash/Yam Soup: November 27, 2003
Turkey Stock/Chicken Stock
1 Yam (big)
1/2 Spagetti squash (medium size)
large sweet onion
2 teaspoons of curry (to taste)
1/2 cup white wine
cook onion, yam and squash in microwave. 10 minutes each item. chop up vegetables. put in pot and simmer and add spices.
Plum Custard Tart: November 7, 2003
(pg 868: new joy of cooking)
Shortbread Crust:
1 1/2 Cups All Purpose Flour
1/3 Cup Sugar
1 Teaspoon Orange Or Lemon Zest
1/4 Teaspoon Salt
Add 1 stick of 1/2 cup of unsalted butter. blend until it resmbles course crumbs. incorporate 1 egg yolk. work together until it forms a ball. refrigerate 30 minutes for up to 2 days. pat into pan
Custard:
2 Eggs
1/2 Cup Sugar
3 Tablespoon Of Flour
1/4 Cup Of Heavy Cream
1/4 Cup Of Milk
Bake at 350 degrees F for hour or until golden brown.
Pour over Plums
Dirty Steaks: September 3, 2003
4 boneless strip or sirloin steaks (8 to 10 oz)
course salt (kosher or sea) and coarsely black pepper
1 piece (2 tablespoons) butter
Mushroom-Mustard Sauce (see recipe below)
Mushroom-Mustard Sauce
12 oz button or other mushrooms
3 tablespoons butter
2 shallots minced (1/3 cup)
course salt and freshly ground black pepper
2 tablespoons flour
1/4 cup cognac
1 1/2 cups veal, beef or homemade chicken stock
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/2 cup heavy whipping cream.
Spinach Salad ala Betty Hinton: August 21, 2003
Salad:
spinach
onions
mushrooms
apricots
pine nuts
sunflower seeds
Vinaigrette:
3/4 cup oil
1/4 cup: malt or balsamic vinegar
1/4 teaspoon of garlic powder
salt and pepper to taste.
Greek Salad: July 31, 2003
lettuce
peppers
feta cheese
olive oil
cucumbers
Salad Dressing:
1 part red wine to 3 parts of olive oil.
pepper and salt to taste
3 tablespoons of your favorite herbs ex: oregano and basil
Baked Pineapple Delight:
1 large or 2 medium sized pineapples
sugar to taste
3 tablespoons rum
1/4 cup butter or margarine
Sauce:
2 cups half and half
1/4 cup sugar
1 egg
2 egg yolks
2 tablespoon corn starch
1 tablespoon vanilla
Bake at 350 degrees for 20 minutes
