Thought for Food

Slow Food for Low and Moderate Income People

In November Sharon Gordon posted a "food stamp challenge" in the Community Food Security listserv (comfood-L): eat for a week on a food stamp budget. We decided to do this using as much food as we could from local farmers so we expanded the challenge to show how the combination of (1) frugal supermarket shopping, (2) preparing meals from basic ingredients, (3) buying local foods, (4) gardening, (5) food storage, and (6) home preservation of food could add up to a healthy, affordable, practical, and environmentally sustainable meal plan, even though the local meats, eggs, and dairy products are typically more expensive than typical supermarket fare. And the food had to be satisfying and taste good too, otherwise, what's the point? Call this the Slow Food for the Poor Challenge.

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Cooking Dictionary - Ingredients Substitutions and Equivalents
Our cooking dictionary includes over 1800 cooking ingredients and culinary terms. Terms include a description, a picture, ingredient substitutions and equivalents as well as *nutritional facts. When possible we include links to recipes and "where to buy" and more information.

Ingredients, Substitutions and Equivalents.

Nonalcoholic Substitutes for Wines, Spirits and Liqueurs
We have compiled a list of nonalcoholic substitutes for recipes that call for various wines, spirits and liqueurs. Do remember substitutes won't necessarily mimic the flavor of the original ingredient. The intention is to add some acidity and contrast as well as intensify flavors.

GourmetSleuth - Substitutes for Alcohol in Cooking

Technorati Tags: Cooking, Recipes, Baking, Substitutions

Posted by Ian McKenzie at 10:31 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
3 1/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup (1 1/2 stick) butter or margarine, softened
2 eggs
2 teaspoons vanilla or 2 teaspoons almond or lemon extract
Frosting and decorations

Instructions:
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat condensed milk, butter, eggs and vanilla until well blended. Add dry ingredients; mix well. Chill 2 hours.

On floured surface, knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to 1/8-inch thickness. Cut with floured cookie cutter. Reroll as necassary to use all the dough. Place 1 inch apart on prepared sheets.

Bake in preheated 350° oven 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool completely. Frost and decorate as desired. Store loosely covered at room temperature.

Sandwich Cookies: Use 2 1/2 inch cookie cutter. Bake as directed above. Sandwich two cookies together with ready-to-use frosting. Sprinle with confectioners'or colored sugar if desired. Makes about 3 dozen.

Versatile Cut-Out Cookies, recipes

Posted by Ian McKenzie at 10:41 PM | Permalink | Comments (0) | TrackBacks (0)

1 cup lentils, red
3 cups water, plus more to rinse lentils and add to soup
1 bay leaf dried
1 slice ginger, fresh, unpeeled, sliced quarter-size
salt & pepper
3 small red potatoes scrubbed
2 medium carrots, scrubbed
1/2 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon chopped ginger
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
Pinch ground cayenne
2 tablespoons fresh lemon juice
cilantro, for garnish

Rinse the lentils well. Put lentils into a large pot, cover with the water, and start heating the pan over medium heat. Add the bay leaf, the slice of ginger, and 1/2 tsp. salt. Skim the white foam from the top as the mixture comes to a boil.

Peel and quarter the potatoes and thinly slice the carrots. Add these to the lentils, along with some salt, pepper, and another quarter cup of water to replenish the water we skimmed off.

Reduce heat to low and simmer partially covered for about 20 minutes.

Heat the canola oil in a saute pan and add the onions. Cook on medium-low for about 5 minutes until translucent. Then add the minced ginger and continue to cook for a few minutes. Add the garlic and stir for 30 seconds. Next, add the cumin, coriander, turmeric and cayenne, and cook for another minute. De-glaze the pan with a tablespoon of water.

Remove the bay leaf and ginger slice from the lentils and add the onion spice mixture. Cook on low heat for another 15 minutes. Finish with lemon juice, and taste for salt and pepper.

Garnish each bowl with cilantro and serve immediately.

recipes, Curry Red Lentil Soup

Posted by Ian McKenzie at 10:38 PM | Permalink | Comments (0) | TrackBacks (0)

INGREDIENTS:

* 1/3 cup semi-sweet chocolate chips
* 4 ounces light cream cheese, softened
* 1/3 cup cocoa powder
* 1 1/2 cups confectioner's sugar

PREPARATION:

Melt chocolate chips in a microwavable glass bowl for 1 minute until just melted. Stir with a spatula until smooth.

Using an electric mixer, beat cream cheese until smooth. Add melted chocolate and mix until smooth and creamy. Add cocoa powder and mix until blended. The mixture will be crumbly at first but will come together as a dough. Gradually add sugar and beat until the dough is soft and creamy.

Roll dough into 1-inch balls (this is messy!). Dip and roll balls into shallow bowls of either sifted confectioner's sugar or sifted cocoa powder. Place truffles on a baking sheet lined with wax paper. Chill for at least an hour.

Makes 20 truffles

Low Fat Chocolate Truffles - Printer Friendly

recipe

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Posted by Ian McKenzie at 09:53 PM | Permalink | Comments (0) | TrackBacks (0)

Herbed Turkey with Roasted Garlic Gravy Recipe

For the Garlic-Herb Rub:
1 cup fresh flat-leaf parsley leaves
1/4 cup fresh sage leaves
1/4 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
12 garlic cloves

For the Turkey:
1 whole garlic head
1 (15-pound) fresh or frozen turkey, thawed
Cooking spray

For the Roasted Garlic Gravy:
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/4 cup all-purpose flour

Preheat oven to 325 degrees F.

To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced.

To prepare turkey, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Set aside.

Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.

Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees. Place turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.

To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.

Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.

Posted by Ian McKenzie at 09:49 PM | Permalink | Comments (0) | TrackBacks (0)

by: Rondi Hillstrom Davis

Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler. The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we’ve never been able to keep it around that long! It’s also great as an ice cream topping.

Try this quick and easy recipe with your kids. It makes a great Mother’s Day present for family and friends. And, if you’re lucky, they may even save some for you.

Ingredients

• 1-pint strawberries, hulled and sliced
• 2-tablespoons fruit pectin
• ½ teaspoon butter
• 1-cup sugar
• 2 8-ounce jelly jars

Directions

1. In a medium sized bowl, crush the strawberries with a potato masher

2. In a skillet, combine the crushed strawberries, pectin, and butter.

3. Stirring constantly, cook over medium-high heat, until the mixture boils.

4. Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.

5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.

Posted by Ian McKenzie at 09:24 PM | Permalink | Comments (0) | TrackBacks (0)

by: Gary Gresham

Want to brew the perfect cup of coffee?

Here are 3 simple tips that will make a difference in every single cup you drink.

Tip #1 Clean Coffee Pot

A clean pot is essential and can make a world of difference in the taste of your coffee. Old oils from previous batches of coffee and soap residue left on the pot makes coffee taste bad.

Baking soda and water work well for cleaning coffee mugs and pots. Be sure to rinse extra good so no residue is left behind.

Tip #2 Clean Filtered Water

The water you use for your coffee will affect the taste more than anything. Coffee is 99% water so use clean filtered or bottled water free from chlorine and other minerals that will affect the taste of your coffee.

Using stainless steel or gold mesh filters instead of paper filters will also make your coffee taste better. Paper filters release dyes, chlorine and bleach that affect taste. If you insist on using paper filters buy the unbleached, brown paper filters.

Tip #3 Use Fresh Quality Coffee

Quality coffee costs more but will consistently produce better tasting coffee.

For the best results use quality, whole bean coffee and grind the coffee beans just prior to use. You might think it's an inconvenience compared to ground coffee, but once you taste the difference you'll never go back.

If you still want to use ground coffee, make sure you use a good, drip grind coffee.

Use 2 level tablespoons of coffee per 6 ounces of water. This can be adjusted for individual taste preference. Make sure to spread the grounds evenly in the coffee filter so full brewing is achieved.

Drink your fresh coffee right away for the best flavor. Coffee will break down quickly if left on a heat source. Coffee should never be reheated or microwaved.

A clean, preheated air pot or stainless steel Thermos will keep coffee hot for about an hour without hurting the flavor.

If you follow these 3 simple tips, every cup you brew will be perfect coffee.

Copyright © 2004. PerfectCoffees.Com. All rights reserved.

Posted by Ian McKenzie at 09:18 PM | Permalink | Comments (0) | TrackBacks (0)

Serve with bacon or sausage

Ingredients:
8 -10 slices of day old French bread, cut 3/4 to 1 inches thick
6 large eggs or 8 small eggs
grated rind of 1 large orange
1 tsp (5ml) vanilla extract
2/3 cup (150 ml) unsweetened orange juice
1/3 cup (75 mL) orange liqueur
3/4 cup (175 mL) half & half
3 tbsp (60 mL) sugar
4 tbsp (55 g) Butter
Icing sugar for dusting

Directions:
Generously butter a 9 x 12 inch non-stick pan. Lay bread slices evenly in pan. Whisk together eggs, orange juice, liqueur, half & half, vanilla and sugar. Mix in grated orange rind. Pour egg mixture over bread. Dot with remaining butter, cut in small pieces. Cover and refrigerate overnight.

Pre-heat oven to 350 degrees. Uncover pan, and bake for 30 to 35 minutes until puffed and light golden brown. Dust with Icing Sugar and serve with syrup. Serves four

Posted by Ian McKenzie at 09:05 PM | Permalink | Comments (0) | TrackBacks (0)

Posted by Ian McKenzie at 04:23 PM | Permalink | Comments (0) | TrackBacks (0)

• 2 tablespoons ghee or vegetable oil
• 1 onion, chopped
• 600g boneless chicken breasts, cut into small pieces
• 1 capsicum (green bell pepper), deseeded and cut into 1/2” rings
• 5 fresh green chilies, chopped
• 1 small piece fresh ginger, chopped
• 1 can tomatoes
• 2 teaspoons tumeric
• 3 teaspoons coriander
• 1 teaspoon ground cumin
• 1 teaspoon hot chili powder
• 1 teaspoon paprika
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 1/2 teaspoons garam masala
• salt

1. Heat 1 tablespoon ghee (or oil) in a large frying pan or wok and fry the chicken pieces until white all around (and slightly yellowish), then remove from the pan and put aside.
2. Add the second tablespoon ghee, put in the chopped onion and fry until brown. Then add the capsicum, ginger and chilies and fry briefly for about 1 minute.
3. Whizz the tomatoes in a blender, then pour the purée into the pan; add the tumeric, coriander powder, cumin, chili powder, paprika, salt and coriander stalks. Stir well and cook over high heat for a few minutes. Then add the reserved chicken pieces, reduce heat, cover and let simmer over low heat for about 15 minutes, stirring occasionally.
4. Turn off the heat. Stir in the coriander leaves and garam masala. Let stand for a few minutes, then serve with rice and/or chapatis.

Horst Prillinger: The Aardvark Cooks

Posted by Ian McKenzie at 04:19 PM | Permalink | Comments (0) | TrackBacks (0)

Alfredo sauce ingredients:

1. Melt butter in medium sauce pan over medium-low heat.
2. Add cream and simmer for five minutes.
3. Then add garlic and cheese and whisk quickly, heating through.
4. Stir in parsley and add to recipe below.

Pasta Milano ingredients:

• 1 tsp. olive oil
• 1 tsp. roasted garlic
• 1 cup sliced mushrooms
• 1 Tbsp. sun dried tomatoes
• 1 tsp. fresh parsley
• 2 oz. chicken stock
• 3-5 oz. cooked pulled chicken (or grilled chicken breast)
• 1 cup Alfredo sauce
• 4 oz. cooked bow tie pasta (about 2 cups cooked)
• 1 Tbsp. grated fresh Parmesan cheese

1. Heat a 10” saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic.
2. Add Alfredo sauce, bow tie pasta and toss.
3. Put in large pasta bowl, and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basil.

Posted by Ian McKenzie at 04:14 PM | Permalink | Comments (0) | TrackBacks (0)

8 pounds ground beef
2 cups chopped onion
8 garlic cloves, minced
4 28 oz cans diced tomatoes
2 28 oz cans tomato sauce
4 8 oz cans tomato paste
1/4 cup salt
3 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
12 pounds spaghetti, cooked and drained

In a large stock pot brown beef, onion, and garlic; drain. add tomato sauce and paste, salt,sugar and seasonings;bring to a boil. reduce heat;cover and simmer for 2-3 hours, stirring occasionally.

Cook spaghetti, drain, rinse with cold water and drain again. Mix spaghetti with sauce, spread in large roasting pans, cover with foil and re-warm in 350 degree oven for about 30 minutes.

Posted by Ian McKenzie at 04:09 PM | Permalink | Comments (0) | TrackBacks (0)

Makes 4 to 6 servings

Ingredients:
1 tablespoon red wine vinegar
2 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
2 cups cherry tomatoes, quartered
2 medium cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1/2 red onion, diced
1/4 cup black kalamata olives
1/2 cup crumbled Feta cheese
1/4 cup shredded fresh oregano

Directions:
In a large mixing bowl, whisk together vinegars, sugar, oil, salt and pepper.
Add tomatoes, peppers, olives, cucumbers, Feta cheese, and oregano. Toss well and serve.

Posted by Ian McKenzie at 04:00 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon saffron threads
• 2 teaspoons grated fresh ginger
• 2 pounds lean ground beef
• 2 Carrots, diced
• 2 Celery stalks, diced
• 1 19 ounce tin of Lentils
• 1 medium red or green bell pepper, cubed
• 2 medium Potatoes, cubed
• 1 28 ounce tin diced tomatoes
• 1/2 teaspoon Pepper

Directions:

1. Place large saucepan over medium heat. Add oil and butter and heat until butter is melted.
2. Add chopped onion and cook until the onion is soft, 5 to 10 minutes.
3. Add the spices, stir well and continue to cook for another minute.
4. Add the ground beef and scramble fry until no longer pink.
5. Add the remaining ingredients along with enough cold water to cover. Bring to boil, reduce heat and simmer until the potatoes are tender.
6. Serve with warm flatbread

Posted by Ian McKenzie at 03:57 PM | Permalink | Comments (0) | TrackBacks (0)

Rating: Easy Kid Approved!

(NC) Here’s an old fashioned favourite that can help your child develop his taste buds for new foods. Instead of using chocolate in these cookies, we’ve used raisins but you can substitute dates, apricots or dried cranberries! (It’s all nutritious â and good!)

• 1 cup Crisco Golden Shortening 250 mL
• 1 cup packed brown sugar 250 mL
• 2 eggs 2
• 2 tbsp water 30 mL
• 3 cups Robin Hood or Old Mill Quick Oats 750 mL
• 1 cup Robin Hood All-Purpose Flour 250 mL
• 1 tsp baking soda 5 mL
• 1/2 tsp salt 2 mL
• 11/2 cups raisins 375 mL

1. PREHEAT oven to 375°F (190°C).
2. CREAM shortening, sugar, eggs and water in a large bowl on medium speed of electric mixer until light and creamy, about 2 minutes.
3. COMBINE oats, flour, baking soda and salt. Add to creamed mixture on low speed mixing until blended.
4. STIR in raisins. Drop dough by tablespoonfuls onto ungreased baking sheet.
5. BAKE at 375°F (190°C) for 8 to 12 minutes or until light golden. Cool 5 minutes on sheet then remove to wire rack and cool completely.

Preparation Time: 15 minutes, Baking Time: 12 minutes, Makes: about 4 dozen cookies, Freezing: excellent

Tips:

• Replace raisins with your favourite chopped dried fruit.
• Replace all-purpose flour with Robin Hood Whole Wheat Flour.
• Under bake for chewy cookies; bake a little longer for crisp ones.

- News Canada

Technorati Tags: Recipes, Cooking, Oatmeal, Raisin

Posted by Ian McKenzie at 03:46 PM | Permalink | Comments (0) | TrackBacks (0)

by Nigella Lawson
from Forever Summer

Nigella Lawson’s healthy salad combines feta cheese with refreshing watermelon and brings Tel Aviv sunshine to the table

Servings: 8
Level of difficulty: Easy
Preparation Time: 20 minutes
You will need: Cook’s Knife, Cutting Boards, Juicer

Ingredients
1 small red onion
2 limes, or more, depending on juiciness
1.5kg watermelon, ripe and sweet
250g feta cheese
1 bunch flat-leafed parsley, fresh
1 bunch Mint, chopped
4 tbsp extra virgin olive oil
100g pitted black olives
1 pinch Pepper

Method
1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pickness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).

3. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.

4. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

5. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime. Hava Negila! The taste of Tel Aviv Sunshine!

Cook’s note: As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your summer table.

Posted by Ian McKenzie at 03:38 PM | Permalink | Comments (0) | TrackBacks (0)

Everything you wanted, needed, could, should know about making pizza. The Ridiculously Thorough Guide to Making Your Own Pizza

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The Almighty Beer-Can Chicken
By Scott Schirkofsky

A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldnâ t be any easier but the results are worthwhile. This is a technique that delivers a moist, succulent chicken and flavorful chicken. Itâ s also a bit of a showstopper and makes a lively conversation starter as well. Is it chicken in a beer can? Close but try beer can in a chicken. The beer is used to both keep the bird flavorful and moist, and the cook happy. By the time the bird is ready to eat, the chef will not be the only one with a beer belly!

Is it safe to eat chicken that has been in contact with the ink from a beer can? When the FDA was asked this question they were not sure because they have only tested the cans as a container and not as a cooking utensil. However the ink on the cans is applied at a temperature in excess of 500 degrees while the can never get hotter then 215 degrees during the cooking process. The conclusion by most is that there is nothing harmful in using the cans.

For those cooks who still worry about possible contamination, vertical stainless steel chicken roasters are available. These roasters have their own reservoir for beer, water or your choice of liquid.

1 whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Preparing the chicken
Remove and discard neck and giblets from chicken. Rinse chicken inside and out, and pat dry with paper towels. Rub or brush the chicken lightly with oil then season inside and out with salt, pepper and dry rub.

Open a can of beer and drink half. Wait 5 minutes then drink the other half and open a second can for the chicken. Drink half of the second beer and reserve remainder of beer for the bird. Using a “church key”-style can opener, pop a few more holes in the top of the can so that the moisture will be able to escape.

With the can on a steady surface, lower the chicken onto the can. It should stand on itâ s own using the legs and can as a tri-pod. Refrigerate the bird while you get your grill or smoker setup.

Preparing the grill
Whether you intend to grill or smoke the bird, the goal is indirect heat. No coals or burner directly under the chicken. Place a drip pan under where you intend the bird to sit. If you are grilling, turn the burners to medium-high on one side of your grill and place the bird on the other side.

Cooking the chicken
Continue to cook the chicken over medium-high with the grill cover on for approximately 1 1/4 â 1 1/2 hours. The chicken will be done when the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh. Remove from grill with tongs and move to cutting board. Be careful not to spill the beer when removing the can. Let the chicken rest for 5-10 minutes before carving. Toss the beer can out along with the carcass.

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips, food and beverage articles on his highly recommended website: http://www.athomegourmet.com

Article Source: http://EzineArticles.com/

Technorati Tags: Grilling, Recipes, Cooking, Barbeque, Chicken

Posted by Ian McKenzie at 03:31 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 19 ounce can chickpeas, drained
• 3/4 cup roasted red peppers
• 1 tablespoon freshly-squeezed lemon juice
• 1–2 cloves of garlic
• 1 tablespoon olive oil

Directions:

• Combine all ingredients in food processor and process until smooth; add salt and pepper to taste.
• Refrigerate at least 1 hour to blend flavours.

Serve with crackers and vegetables

Posted by Ian McKenzie at 10:05 AM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 4 oz. ginger root, lightly scraped washed and cut into chunks.
• 4 oz. garlic, peeled.

Directions:

• Put ingredients in a blender with a very little water, just to help grinding.
• Spoon into airtight jar and store in fridge, or freeze it.

Technorati Tags: Ginger, Garlic, Recipes

Posted by Ian McKenzie at 09:43 AM | Permalink | Comments (0) | TrackBacks (0)

A quick and easy pasta recipe that is one of my favourites.

Ingredients:

• 1/2 lb. spaghetti
• 4 slices bacon cut into 1/2 inch pieces
• 3 eggs, lightly beaten
• 1/4 tsp. salt
• 1/4 c. 2 tbsp. light cream
• 1/4 lb. crisply cooked bacon
• 1/4 c. grated Parmesan cheese
• Freshly grated pepper

Directions:

• Cook spaghetti according to package directions. The spaghetti must be very hot when the eggs are poured over it so they will cling and continue to cook.
• Fry bacon pieces until crisp.
• Mix salt, pepper, eggs and cream together.
• Drain spaghetti and place in a warm bowl
• Add the egg and cream mixture to the spaghetti and toss to mix.
• Sprinkle with bacon, Parmesan cheese and pepper and toss again.

Posted by Ian McKenzie at 09:37 AM | Permalink | Comments (0) | TrackBacks (0)

"Making cookies to give as gifts is one of my great joys during this time of year. I look through old cookbooks and magazines searching for new ones to try but these are a few of my all-time favorites. I make them year after year, et voilà:"

* Galettes aux Fruits ~ Lemony butter cookies filled with raspberry jam
* Cacao Boules ~ Chocolate Ball Cookies with cinnamon
* Biscuits Bretons ~ Brittany Butter Cookies
* Spéculos ~ Belgian Spice cookie with almonds, ginger, cinnamon, cloves and ginger

Our virtual cookie exchange continues next week. Be sure to visit each day for a special Christmas cookie recipe from all around about.com!

From French Cooking at About.com

Posted by Ian McKenzie at 08:53 AM | Permalink | Comments (0) | TrackBacks (0)

(NC)—Take menu planning off your hands this holiday season. For even more tips and recipes to help your holiday dinner parties go off without a hitch, visit www.presidentschoice.ca.

Cranberry Brie en Croûte

"En croute" simply means encased in pastry, a delicious way to present a whole Brie during the festive season! Assemble earlier in day and refrigerate. Brush with egg wash and cut vents just before baking. Bake until golden.

Prep time: 10 minutes.

Cook time: 30 to 35 minutes.

Makes 10 servings.

1 pkg Ziggy's Whole (450 g)

Double Cream Brie

1/4 cup PC Cranberry (50 mL)

Orange Sauce

1 sheet PC Butter Puff (half 450 g Pastry, thawed pkg)

1 egg beaten

1 PC French Baguette

1. Preheat oven to 400°F (200°C).

2. On top of baking sheet, unroll pastry and parchment so parchment lines baking sheet. Carefully cut away and discard top rind of Brie, about 1/8-inch (3 mm); place Brie in centre of puff pastry. Top Brie with sauce. Bring one corner of pastry up over Brie and brush this section of pastry with egg. Bring opposite corner of pastry up to overlap first corner; brush with egg. Bring remaining two corners of pastry up over top, overlapping sides. Gently press pastry overlap to seal in Brie. Brush whole package with egg. With sharp knife, make four 1/2-inch (1 cm) vents in top of pastry.

3. Bake in centre of oven for 20 to 25 minutes or until pastry is golden. Let stand for 10 minutes.

4. Garnish with orange slices and cranberries, if desired. Serve with sliced baguette. Serve with additional cranberry sauce, if desired.

Posted by Ian McKenzie at 09:55 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients

• 375 g Catelli Healthy Harvest Whole Wheat Linguine
• 75 mL (1/3 cup) hoisin sauce
• 45 mL (3 tbsp) chicken broth
• 2 chicken breasts, boned and skinned
• 90 mL (6 tbsp) roasted peanuts, coarsely chopped
• 30 mL (2 tbsp) canola oil
• 1 bag (171 g) shiitake mushrooms
• 1 red bell pepper, in strips
• 3 green onions, in fine strips
• To taste salt and pepper
• 75 mL (1/3 cup) fresh coriander, coarsely chopped

Instructions

• Cook linguine according to package directions; set aside.
• In a bowl, blend 15 mL (1 tbsp) hoisin sauce with 5 mL (1 tsp) water. Use to baste chicken breasts; salt and sprinkle with 30 mL (2 tbsp) roasted peanuts.
• Cook in oven preheated to 200 degrees C (400 degrees F) for 15 minutes; set aside.
• Meanwhile, clean mushrooms and remove stems. Cut bigger mushrooms.
• In a skillet, heat oil and sauté mushrooms around 1 minute. Add pepper strips and continue cooking another minute.
• Add chicken strips, remaining hoisin sauce and chicken broth, then bring to a boil. Add pasta and green onions, mixing well to coat pasta.
• Sprinkle with remaining peanuts and fresh coriander.

Preparation: 20 minutes

Cooking: 25 minutes

Servings: 4 to 6

Technorati Tags: Pasta, Main+Dish

Posted by at 09:46 PM | Permalink | Comments (0) | TrackBacks (0)

(NC) - The aroma of these savory corn muffins baking in the oven will whet everyone's appetite. And, these muffins are the perfect partner for an omelet. Enjoy.

1 cup Robin Hood All Purpose Flour 250 mL
1 cup Purity corn meal 250 mL
3 tbsp granulated sugar 45 mL
2 tsp baking powder 10 mL
1/2 tsp salt 2 mL
1/2 tsp dried basil leaves 2 mL
1 egg 1
1 cup milk 250 mL
1/4 cup Crisco Vegetable or Canola Oil 50 mL
1 cup cooked corn kernels 250 mL
1/3 cup chopped black olives 75 mL
1/4 cup chopped sun-dried tomatoes 50 mL

1. PREHEAT oven to 400 degrees F (200 degrees C). Grease muffin cups or line them with muffin papers.
2. COMBINE first 6 dry ingredients.
3. BEAT egg, milk and oil in large bowl. Add dry ingredients, mixing lightly just until blended. Stir in corn, olives and sun-dried tomatoes. Spoon into prepared muffin cups, filling about 3/4 full.
4. BAKE in centre of preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.

Preparation Time - 20 minutes
Baking Time - 20 minutes
Makes - 10 large or 12 medium muffins
Freezing - excellent

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