Thought for Food

Ingredients:
1 pound of chuck, or flanken with bones
2 pounds of onions, diced
2 cups of potatoes, peeled and diced
3 garlic cloves, minced fine*
1/2 teaspoon of Caraway Seeds , minced*
Rind of 1 lemon, minced*
1 bay leaf, crumbled*
Dash marjoram*
Salt, pepper
1 cup of tomato puree
Salt and pepper
Water to cover
1 cup of sauerkraut, washed and drained
2 tablespoons of paprika
2 cloves garlic
1 green pepper, diced
1 tablespoon of oil

Directions:
Dice meat into small cubes.
Heat oil and sauté for 5 minutes, stirring.
Add the onions and continue to cook until the onions are golden brown.
Add the garlic, tomato puree, paprika and spice mixture.
Fill the pot with water to cover.
Bring to a boil and add in the potatoes, green pepper and sauerkraut.
Simmer for 1 1/2 to 2 hours and serve with brown bread.
Serves 8-10

Technorati Tags: Cooking, Recipes, Soup, Hungarian

Posted by Ian McKenzie at 10:39 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
• 3 cups chopped onion
• 1-1/2 cups coarsely chopped green sweet pepper
• 3 cloves garlic, minced
• 2 tablespoons bacon drippings or cooking oil
• 4 teaspoons Hungarian paprika or regular paprika
• 3 pounds beef stew meat, cut into 1-inch cubes
• 1 6-ounce can tomato paste
• 1/2 cup cold water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Hot cooked noodles
• Dairy sour cream

Directions:
1. In 4- or 4-1/2-quart Dutch oven, cook onion, green pepper, and garlic in hot bacon drippings or oil about 5 minutes or until almost tender, stirring occasionally. Stir in paprika and cook 2 minutes. Stir in beef cubes, tomato paste, water, salt, and black pepper.
2. Cover and bake in a 325 degree F oven for 1-1/2 to 2 hours or until meat is tender. Serve over noodles; pass sour cream. Makes 8 servings.
Technorati Tags: Cooking, Recipes, Goulash, Beef, Stew

Posted by Ian McKenzie at 09:50 PM | Permalink | Comments (0) | TrackBacks (0)

Kind of like honey-mustard pork, but with a New England twist. Use the best pure maple syrup you can find…please… [TheRedKitchen]

1 package pork tenderloin (about 2 lbs.), trimmed and cut crosswise into 3/4 ” slices
Salt & pepper to taste
4 Tablespoons olive oil
1 medium or 2 small onions, sliced
2 1/2 cups chicken broth
6 Tablespoons pure maple syrup
2 Tablespoons cider vinegar
2 Tablespoons Dijon mustard

Heat the oil in a large skillet. Season the pork with the salt & pepper, and cook it until browned on both sides, about 4 minutes per side. You may have to do this in two batches…don’t crowd the pan or the meat will not brown properly. Remove the pork to a plate and set aside.

Add the onion to the same pan, and saute for about five minutes. Add chicken broth, bring to a boil, and reduce for about 5 minutes. Whisk in the maple syrup, vinegar, and mustard.

Return the pork to the pan, along with any accumulated juices, and simmer until heated through, about 2 minutes.

Serve with starch and veggies of your choice. Makes 6-8 servings

Posted by Ian McKenzie at 10:06 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® Sweetened Condensed Milk
1 c. butterscotch flavoured chips
1 c. semi-sweet chocolate chips
1 1/3 c. sweetened coconut flakes
1 c. chopped nuts

Directions:
* Pre-heat oven to 350 degrees. Melt butter in a 13×9-inch baking pan.
* Sprinkle graham cracker crumbs over melted butter, then pour condensed milk over crumbs.
* Top with remaining ingredients in order listed. Press mixture down firmly into pan.
* Bake for 25 minutes or until lightly browned. Cool before cutting into bars.
* Can be stored in airtight container at room temperature.

Makes 24-36 bars

Source: Eagle Brand® Sweetened Condensed Milk

Posted by Ian McKenzie at 08:26 PM | Permalink | Comments (0) | TrackBacks (0)

14 ounce can Brown lentils
1 cup Small macaroni noodles
1 cup Short grain rice
2 Tbsp Olive oil
2 large Onions
1/4 cup Olive oil
2 cloves Garlic — finely chopped
1 cup Tomato puree

Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate.

Cook macaroni and heat the lentils. Toss together lightly with cooked rice.

Peel onions and cut in half lengthwise then slice thinly to give semi-circles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Add the tomato puree and bring to a boil. Serve over rice mixture.

Posted by Ian McKenzie at 07:53 PM | Permalink | Comments (0) | TrackBacks (0)

• Potato Tips and Hints - Accidental Hedonist
  (tags: Produce Root+Vegetables Tips+and+Tricks Potato)

Posted by Ian McKenzie at 10:21 PM | Permalink | Comments (0) | TrackBacks (0)

2 Tablespoons vegetable oil
1 pound kielbasa, sliced
2 large onions, chopped
1 medium green pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
3 cups chicken broth
1 can (19 ounces) diced tomatoes
1/2 pound cooked ham, cubed
1 bay leaf
1/2 teaspoon pepper sauce (or to taste)
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1 1/2 cups uncooked rice

Heat oil in a large saucepan. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes, or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, pepper sauce, thyme and allspice; simmer uncovered for 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional pepper sauce, if desired.

Posted by Ian McKenzie at 02:32 PM | Permalink | Comments (0) | TrackBacks (0)

This is a recipe for microwave hollandaise sauce that is delicious and easy! It is from the cookbook, Colorado Cache Cookbook, by the Junior Leage of Denver. Yes, hollandaise sauce is fattening, but it’s sooooo good and if you just make it occasionally, it is okay - I said so! And you can’t beat it for putting over baked salmon!

• 1/4 cup butter
• 1/4 cup light cream (I use half and half)
• 3 egg yolks, lightly beaten
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• dash of cayenne pepper

Melt butter in a 4 cup glass container in microwave for 1 minute. Stir in remaining ingredients and cook 1 minute. Stir once while cooking. Stir briskly with wire wisk until light and fluffy. Don’t overcook or sauce will curdle.

(FOODIE’S NOTE: I put it in the microwave on about 1/2 power and take it out 3 or 4 times to stir with the wire wisk. I have never tried their directions for only 1 minute - I want to watch it closer than they say.)
[A Foodie By Nature]

Posted by Ian McKenzie at 01:51 PM | Permalink | Comments (0) | TrackBacks (0)

In honour of Robert Burn's Day:

1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

Technorati Tags: Cooking, Recipes, Scottish

Posted by Ian McKenzie at 09:11 PM | Permalink | Comments (0) | TrackBacks (0)

At Reci-Please

Technorati Tags: Cooking, Recipes, Middle Eastern

Posted by Ian McKenzie at 03:57 PM | Permalink | Comments (1) | TrackBacks (0)

INGREDIENTS:
    * 3 pounds boneless, skinless chicken, cut into bite-size pieces
    * 1 pound round steak, cut into bite-size pieces
    * 4 slices bacon, cut into small dice
    * 2 cups chopped leeks, white part
    * 3/4 cup barley
    * 6 cups chicken broth
    * 1 teaspoon dried thyme
    * 1 tablespoon chopped fresh parsley
    * 1 teaspoon salt
    * 1/2 teaspoon ground black pepper

DIRECTIONS:
Combine all ingredients in a 5 quart slow cooker. Stir to mix well and cook on high for 4 hours or until all the leeks are tender.

Technorati Tags: Cooking, Recipes, Soup, Slow Cooker, Crock Pot, Scottish

Posted by Ian McKenzie at 10:09 AM | Permalink | Comments (1) | TrackBacks (0)

This recipe is from Real Simple magazine, which frequently has excellent meal ideas and recipes. It is a delicious and easy: I served it with pita bread and a cucumber and tomato salad. Great for summer. The falafel reheated well in the microwave the next day.

Ingredients:
2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
3 garlic cloves, minced
2 tsp. salt
3 Tbs. freshly chopped parsley
1.5 cups bread crumbs (I used seasoned)
2 eggs, whisked
1.5 cups plain yogurt
1/8 tsp. freshly ground pepper
1/4 cup canola oil

Directions:
In a food processor, process the chickpeas, lemon juice, and 1/4 water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2 garlic cloves, half the salt, 2 Tbs. of parsley, and 1/2 cup of the bread crumbs. Mix well. Roll into 16 balls (about 2 inches in diameter) and flatten to form patties. Place remaining breadcrumbs in a dish. Dip the patties in the whisked eggs, then coat with breadcrumbs. Set aside.

In a medium bowl, combine yogurt and pepper with remaining garlic, salt, and parsley. Mix well, cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the falafel patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil if necessary and cook remaining patties. Serve with yogurt dip. [TheRedKitchen]

Posted by Ian McKenzie at 02:20 PM | Permalink | Comments (0) | TrackBacks (0)

• 5 lb. veal, bones
• 6 qt cold water
• 1 1/4 lb. carrot, diced
• 3 medium onion, diced
• 6 celery stalks diced
• 1 bouquet garni
• salt
• pepper

Directions:

1. Place veal bones in a shallow roasting pan and season with salt & pepper. Bake At 450 F for 30 minutes or until nicely browned. Add the veggies and return to the oven for another 30 minutes

1. Combine browned bones & the cold water in a large stockpot. Cover and cook over medium heat for up to 2 hours. Don’t let it boil, but rather go for a nice gentle simmer

1. Remove the cover, add the bouquet garni and simmer for 6 hours longer. Be sure to skim the liquid regularly to remove scum and impurities

1. Remove pot from heat & cool to room temperature. Strain stock through a large sieve lined with cheese cloth

1. Discard the bones & vegetables. Cover & chill the stock. Skim solidified fat from the stock & discard. Voila.

Posted by Ian McKenzie at 12:16 PM | Permalink | Comments (0) | TrackBacks (0)

Prep Time : 10min
Cook Time : 30min

INGREDIENTS:

• 1 tbsp canola oil
• 2 tbsp curry powder
• 1 tbsp cumin
• 1 medium onion, chopped
• 2 medium carrrots, sliced
• 1 large potato, peeled and cubed
• 1 cup cubed butternut squash
• 1 cup green beans, trimmed and chopped into 2-inch pieces
• 1 cup broccoli or cauliflower florets
• 1 14.5-ounce can no-salt-added diced tomatoes
• 1 8-ounce can no-salt-added tomato sauce

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

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 tablespoons minced garlic
1 tablespoon roughly chopped oregano leaves
1 tablespoon roughly chopped thyme leaves
1 cup white wine

Pre-heat oven to 325 degrees F.

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours, then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine and cook on low heat covered for 30 minutes.

Posted by Ian McKenzie at 01:04 PM | Permalink | Comments (0) | TrackBacks (0)

2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

Posted by Ian McKenzie at 09:34 PM | Permalink | Comments (0) | TrackBacks (0)

Time: 1 hour 15 minutes. [A Foodie By Nature]

2 1/4 cups all-purpose flour
Pinch of salt
1 teaspoon baking powder
1 teaspoon mixed ground baking spices, as desired (cinnamon, allspice, nutmeg, ginger)
1 to 2 teaspoons freshly ground black pepper to taste
1 stick butter
3/8 cup dark muscovado sugar (available in specialty food stores)
2 large eggs
1/4 cup honey
1 1/2 cups prepared royal icing or 12 ounces confectioners’ sugar mixed with 3 tablespoons boiling water
Christmas sprinkles, nonpareils, edible sparkles and metallic balls
Gold florist’s ribbon for hanging.

1. In a food processor, combine flour, salt, baking powder, spices and black pepper. Add butter and sugar, and process until smooth.

2. In a small bowl, combine eggs and honey, and mix to blend. With processor running, gradually add enough of egg to bind mixture; all egg may not be needed. Divide dough in two, and shape into two disks. Cover in plastic wrap and refrigerate for about 15 minutes.

3. Heat oven to 325 degrees. On a lightly floured work surface, roll out disks to 1/2-inch thickness; using cookie cutters, cut out decorations. Roll out scraps, and repeat. Use small end of an icing nozzle to cut holes in decorations through which ribbons can be threaded.

4. Arrange cookies on nonstick baking sheets. Bake until cookies are brown at the edges and have slightly risen in the middle, 15 to 20 minutes. (They will be slightly soft, and will harden as they cool.) Transfer to a wire rack until completely cooled.

5. If necessary, thin icing so that it is slightly runny, but thick enough to make an opaque coating. Drip or spread icing using a teaspoon, and decorate with sprinkles, etc., as desired. When decorations are dry, thread with florist’s ribbon.

Yield: About 2 dozen.

Posted by Ian McKenzie at 09:34 AM | Permalink | Comments (0) | TrackBacks (0)

2 (28-ounce) cans whole tomatoes, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
4 tablespoons butter
1 medium onion, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoons all-purpose flour
1 3/4 cups homemade chicken stock or canned
low-sodium chicken broth
1/2 cup heavy cream
Salt and cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to colour, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in large saucepan until foaming. Add onions, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil. Reduce heat to low and simmer, stirring occasionally, to blend flavours, about 10 minutes.

3. Pour mixture through strainer and into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan. Add cream and warm over low heat until hot, about 3 minutes. Off heat, season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)

Posted by Ian McKenzie at 08:10 PM | Permalink | Comments (0) | TrackBacks (0)

1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola
3 to 4 pound pre-cooked ham

Pre-heat oven to 325.

Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in roasting pan and add remaining cola. Cover and cook for 2 hours.

Posted by Ian McKenzie at 05:54 PM | Permalink | Comments (0) | TrackBacks (0)

This recipe is closely guarded in Cincinnati, “Chili Capitol of the US.” Served originally by Greek immigrants in the 1920’s. There are now franchises, particularly the Skyline Chili Parlours, which serve a great Five-Way chili. Five way chili is a one-plate lunch or dinner. Once you get the hang of it, it is easy to adjust to your own taste. Don’t be put off by all of the spices, there is no wrong way to make this.

Recipe for 4

1 pound chuck, ground fine
2 medium chopped onions
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons ketchup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon salt
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 dry bay leaf

Put a small amount of oil into a pan and turn to medium heat. Add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil add everything else.

Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

The first time you make it try to stay close to the recipe. The next time around you can adjust the various spices. Salt for perking up, turmeric and cumin for a sweatier chili flavour, cinnamon, cloves and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.

Constructing The Chili

8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.

1. The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
2. Next comes the chili, cover the noodles.
3. Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
4. Chopped onions. Spread them out to taste.
5. Spread Cheddar cheese on quickly so it melts a bit. Don’t skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.

If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.

Posted by Ian McKenzie at 04:25 PM | Permalink | Comments (0) | TrackBacks (0)

7 oz. bitter dark chocolate
1/2 cup strong black coffee or 1 tsp instant coffee, made up with 120 mL water
3 oz. superfine sugar
1/2 cup whipping cream

Place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.

Posted by Ian McKenzie at 02:33 PM | Permalink | Comments (0) | TrackBacks (0)

1 cup margarine
3 cups brown sugar
2 tsp vanilla
3 eggs
2 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
1-2 cups chocolate chips
chopped nuts

Melt margarine
add sugar & vanilla & stir
add eggs one at a time - beat after each
add flour, baking powder, salt
spread in greased 9×13 pan
top with chocolate chips and nuts
bake 350 35-4O mins

Posted by Ian McKenzie at 08:10 PM | Permalink | Comments (0) | TrackBacks (0)

Recipe from Emeril Lagasse, 2001

*1 cup soy sauce
*3/4 cup finely chopped yellow onions
*1/3 cup rice wine vinegar
*1/4 cup honey
*1/4 cup chopped fresh cilantro
*2 tablespoons sriracha (hot red pepper chili paste)
*2 tablespoons white sesame seeds
*2 tablespoons chopped fresh gingerroot
*2 tablespoons minced garlic
*2 tablespoons sesame oil
*12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the grill to medium and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.

Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.

Posted by Ian McKenzie at 03:42 PM | Permalink | Comments (0) | TrackBacks (0)

• 1/4 cup cashews
• 1/4 cup pistachios
• 1/4 cup almonds
• 2-3 dried hot chilies, seeded
• 1 T fresh ginger, grated
• 1 cup cold water
• 1 tsp ground cinnamon
• 3 whole cloves
• 1/4 tsp. cardamom seeds
• 2 garlic cloves
• 2 T poppy seeds
• 1 T ground coriander
• 1 T ground cumin
• 1/2 cup light cream
• 1/4 cup butter
• 1 white onion, chopped
• 6 boneless chicken breasts, cut into 2-inch cubes
• 2 T cilantro, chopped
• 1 T lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger, and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin, and light cream and blend again until sauce is smooth; set sauce mixture aside.
Melt butter in a large saucepan and brown onions; add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice - basmati or jasmine is best. Serve with condiments such as mango chutney and hot pepper relish.

Posted by Ian McKenzie at 02:12 PM | Permalink | Comments (0) | TrackBacks (0)

A slightly odd, but really fantastic combination, which must be tried. [Oliver’s Twist]

Ingredients:

• 1 (3 pounds) organic chicken
• salt
• freshly ground black pepper
• 4 oz butter
• 1/2 cinnamon stick
• 1 handful fresh sage, leaves picked
• 2 lemons, zested
• 6 cloves garlic, skin left on the cloves
• 565 ml milk

Directions:

1. Preheat the oven to 375 degrees F, and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden.
2. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
3. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
4. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Tags: Chicken, Recipes, Roasting, Jamie Oliver

Posted by Ian McKenzie at 12:32 PM | Permalink | Comments (0) | TrackBacks (0)

You will need:
A large pot (about an 8-12 qt)
Fill your pot about 1/2 full with water
Start boiling your water

Ingredients:
* 1 whole chicken cut up or about 4-5 leg quarters (Season with Cajun seasoning)
* 1 lb sausage sliced
* 1-2 onions chopped
* 1 whole bell pepper chopped
* 1-2 tblsp chopped garlic
* you can add parsley too if you like it, but we usually don’t add it

Okay now the water should be boiling. Here is where you add the roux, I would say about two cups, or if you are using the roux in a jar, I usually add more than half of the jar, but really this is a personal choice, once you have made it you will get the idea of how much more/less you should add next time. So you add your roux, let that boil on medium heat for about an hour. Don’t boil on high or it will foam and boil over and it makes a HUGE mess (I know) Add your onions, bell pepper and garlic, let that cook about 8-10 minutes. Add your chicken and sausage, let cook about 45 minutes to an hour. Season to taste. If you think that it is too thick add a little water. Gumbo is not thick like a stew and not as thin as soup, but somewhere in between. Skim off excess fat that rises to top. Serve over rice. [TheRedKitchen]

Posted by Ian McKenzie at 10:52 AM | Permalink | Comments (0) | TrackBacks (0)

• 1/4 cup lemon juice
• 3 dashes Worcestershire sauce
• 2 drops Tabasco sauce
• 3–4 cloves fresh, minced garlic
• 2–3 inches anchovy paste (right from the tube)
• 1/8 cup parmesan cheese
• 1/2 cup virgin olive oil (fresher the better)
• salt
• fresh ground pepper
• clean and torn romaine leaves
• crispy bacon bits
• croutons

1. IN a blender, wiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.
2. Some people like to add an egg yoke at this time but that is up to you.
3. Chill dressing in blender carafe for at least 20mins to 1 hour Then wiz up to mix again and taste and make any adjustments.
4. Assemble torn lettuce and coutons and bacon in very large bowl.
5. Then adding dressing a bit at a time and tossing until coated.
6. Present with a little more cheese and pepper if desired.
7. Enjoy. [Recipezaar]

Posted by Ian McKenzie at 09:23 AM | Permalink | Comments (0) | TrackBacks (0)

Dori Smith of Backup Brain:

Just because I’m thinking of it, here’s the Famous Caramel French Toast recipe. Highly recommended for Christmas morning breakfasts.

• 1 stick unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 loaf French bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13”x9”x2” baking dish. Cut six 1-inch thick slices from center portion of bread, reversing ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 24 hours.

Preheat oven to 350° and bring bread to room temperature. Bake uncovered in middle of oven until puffed and golden, 35 to 40 minutes. Serve immediately.

Tags: Breakfast, Bread, Recipe, Eggs

Posted by Ian McKenzie at 09:17 AM | Permalink | Comments (0) | TrackBacks (0)

* 1 lb lean ground beef
* 1 large can of diced tomatoes (I like the kind with herbs), undrained
* 1 large can of red kidney beans, drained
* 1 green bell pepper diced
* Garlic, onion powder, basil to taste
* Cajun spice to taste
* Flour (optional)

In large skillet, brown beef well. Add garlic, onion powder, and basil. Once cooked through, drain fat. Pour in tomatoes with their juices and stir. Add kidney beans and green pepper. Toss in some Cajun spice. I don’t really measure it, but I use a few spoonfuls. It adds a nice zing without being crazily hot. If you can’t find Cajun spice in your local store, you can just use chili powder, but then you’re basically making regular chili. Stir well and heat through about ten minutes. At this point I personally like to throw in some plain flour because I like my chili to be thick and chunky instead of soupy, but it’s up to you and your preferences. Simmer on low until it thickens to your tastes and serve.

This chili is delicious but it always tastes even better the next day. Makes about 6 servings

Prep: 5 minutes
Cook: 30 minutes

Technorati Tags: Recipes, Cooking, Chili, Tex-Mex, Cajun, Beef, Main Dish

Posted by Ian McKenzie at 10:24 PM | Permalink | Comments (0) | TrackBacks (0)

• Fruit & Vegetables: Nutrition Source, Harvard School of Public Health
  (tags: Nutrition Health Fitness Vegetables Diet)

Posted by Ian McKenzie at 10:26 PM | Permalink | Comments (0) | TrackBacks (0)

This makes the perfect accompaniment to any curry vegetarian or meat based, they are very easy to make and the fresh flavours are very different when you do cook it yourself. Give it go.

Ingredients:

For the Potatoes
* 3 x tbsp sunflower oil
* 1 x tsp mustartd seeds
* 1 x pinch ground cumin
* 1 x tsp turmeric
* 1 x tsp ground coriander
* 1 x tsp garam masala
* 1 x tsp chilli powder
* 1 x knob fresh ginger, peeled and grated
* 6 x potatoes, peeled, parboiled and cut into cubes
* 4 x knobs butter
* 4 x tomatoes, cores removed and flesh diced
* 1 x handful fresh coriander, roughly chopped

Directions:

To Assemble
Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10-15 minutes, then stir in the tomatoes and the coriander. [Jamie Oliver]

Technorati Tags: Recipes, Cooking, Potatoes, Indian, Curry, Vegetable

Posted by Ian McKenzie at 08:07 PM | Permalink | Comments (0) | TrackBacks (0)

1 lb ground beef, pref. lean
1 large can diced tomatoes
1 package dry onion soup mix
Basil, garlic powder, oregano to taste
2 cups macaroni or spiral type pasta (uncooked)
2 cups water
Brown beef in a bit of oil. Drain fat. Add tomatoes, and stir. Mix in soup mix and spices. Stir. Toss in uncooked pasta and water. Stir. Once mixture boils, reduce to a simmer and cover. Cook approximately 25 minutes or until pasta is done. [TheRedKitchen]

Technorati Tags: Recipes, Food, Main+Dish, Beef, One+Pot+Meals, Cooking

Posted by Ian McKenzie at 08:02 PM | Permalink | Comments (0) | TrackBacks (0)

1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
2 1/2 tablespoons prepared mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
hot pepper sauce to taste

Directions
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Technorati Tags: Recipes, Cooking, Sauces, BBQ

Posted by Ian McKenzie at 03:24 PM | Permalink | Comments (0) | TrackBacks (0)

~ Makes 8 Servings ~ Work Time: 15-20 Minutes ~ Difficulty: Easy as Pie! [Reci-please]

2 Bananas, thinly sliced
1 Banana, finely mashed
8 oz. Cream Cheese
1 box (3.9 oz.) Instant Pudding, Vanilla or Banana flavour
1 1/4 cups milk
1 Cup Whipped Cream (or 1 8oz. pkg. Cool Whip)
1 Graham Cracker Crust

Using an electric mixer, blend the cream cheese, mashed banana and pudding. With the mixer on a low-medium speed, slowly add the milk and continue to mix until the filling is smooth.

Layer one sliced banana on the bottom of the graham cracker crust. Cover with one half of the pudding filling. Layer second banana slices, then cover with remaining pudding filling.

Chill pie for at least 6-8 hours to set pudding. Cover the entire pie with whipped cream before serving.

You can use a store-bought graham cracker crust, or make your own, which is really simple. Grind graham crackers using your food processor (or a large ziploc bag and a rolling pin) to yield 1 1/2 cups — usually this takes one sleeve. Add 1/4 - 1/3 cup of white sugar (depending on how sweet you like the crust), 1/2 teaspoon of cinnamon and 6 tablespoons of melted butter. Mix it all well, pat it into the pan, and bake for 7 minutes at 375 if the pie won’t be baked after the crust is filled, or chill for an hour if it will. Really simple.

Posted by Ian McKenzie at 03:18 PM | Permalink | Comments (0) | TrackBacks (0)

~ Makes 8 Servings ~ Work Time: 15-20 Minutes ~ Difficulty: Easy as Pie! [Reci-please]

2 Bananas, thinly sliced
1 Banana, finely mashed
8 oz. Cream Cheese
1 box (3.9 oz.) Instant Pudding, Vanilla or Banana flavour
1 1/4 cups milk
1 Cup Whipped Cream (or 1 8oz. pkg. Cool Whip)
1 Graham Cracker Crust

Using an electric mixer, blend the cream cheese, mashed banana and pudding. With the mixer on a low-medium speed, slowly add the milk and continue to mix until the filling is smooth.

Layer one sliced banana on the bottom of the graham cracker crust. Cover with one half of the pudding filling. Layer second banana slices, then cover with remaining pudding filling.

Chill pie for at least 6-8 hours to set pudding. Cover the entire pie with whipped cream before serving.

You can use a store-bought graham cracker crust, or make your own, which is really simple. Grind graham crackers using your food processor (or a large ziploc bag and a rolling pin) to yield 1 1/2 cups — usually this takes one sleeve. Add 1/4 - 1/3 cup of white sugar (depending on how sweet you like the crust), 1/2 teaspoon of cinnamon and 6 tablespoons of melted butter. Mix it all well, pat it into the pan, and bake for 7 minutes at 375 if the pie won’t be baked after the crust is filled, or chill for an hour if it will. Really simple.

Posted by Ian McKenzie at 03:17 PM | Permalink | Comments (0) | TrackBacks (0)

• Food-related Clipart and Images
  (tags: Graphics Images Clipart Food Design)

Posted by Ian McKenzie at 10:24 PM | Permalink | Comments (0) | TrackBacks (0)

• Rendering Lard 2.0 - An Obsession with Food
  (tags: Lard How+To Tips+and+Tricks Tutorial)

Posted by Ian McKenzie at 10:22 PM | Permalink | Comments (0) | TrackBacks (0)

• don't eat alone
  (tags: Food Blog Recipes)
• Alphabet Soup, and We're Eating "D" - Slashfood Theme Day is Jan 18 - Slashfood
  (tags: Food Recipes Theme+Day)

Posted by Ian McKenzie at 10:22 PM | Permalink | Comments (0) | TrackBacks (0)

Weight loss is likely the top New Year’s resolutions made by North Americans. After weeks of festive meals, partying and piggy out, people feel the need to shed a few pounds. It is also likely to be the resolution that doesn’t make it beyond the end of January.

Here are three Canadian web sites with lots of tips and resources for turning yo-yo dieting into a healthy lifestyle:

• Health Canada
• The Canadian Health Network
• Dietitians of Canada

Posted by Ian McKenzie at 02:36 PM | Permalink | Comments (2) | TrackBacks (0)

• A Guide to Ethnic Fried Doughs Around the World
  Exactly where and when the first fried dough appeared is the subject of much speculation. What can be agreed upon is that almost every culture has its own version of fried dough, be it savory or sweet, with or without a hole.
  (tags: Recipes Cooking Culture Baking)

Posted by Ian McKenzie at 10:23 PM | Permalink | Comments (0) | TrackBacks (0)

SERVES 6

For a meaty element, replace some of the water with chicken stock, or add a ham bone, an uncooked turkey leg, or cooked crumbled bacon.

2 tablespoons vegetable oil
2 onions, coarsely chopped
4 carrots, coarsely chopped
2 stalks celery, coarsely chopped
Salt and pepper, to taste
1/2 small head cabbage, coarsely chopped
1 can (14 ounces) whole tomatoes, crushed in a bowl
21/2 quarts water, or more as necessary
1 bunch Swiss chard, stems trimmed and leaves coarsely chopped
1 large Yukon Gold or Yellow Finn potato (unpeeled), cut into 1/4-inch cubes
3 tablespoons chopped fresh thyme
1/2 cup grated Parmesan cheese (for serving)
3 tablespoons chopped fresh parsley (for serving)

In a large flameproof casserole, heat the oil. Add the onions, carrots, and celery with plenty of salt and pepper. Cook over low heat, stirring often, for 15 minutes or until the vegetables soften.

Add the cabbage and cook, stirring, for 5 minutes.

Add the tomatoes, water, Swiss chard, potato, and thyme. Bring to a boil, lower the heat, and set the pot cover on askew.

Simmer for 1 hour or until the vegetables are very tender. If needed, add more water, 1/4 cup at a time.

Ladle into bowls and sprinkle with Parmesan and parsley. Serve at once.

Souped Up - The Boston Globe.

Posted by Ian McKenzie at 05:46 PM | Permalink | Comments (0) | TrackBacks (0)

• Extratasty - Get Your Booze On!
  Looking for that perfect drink recipe? Have one to share? ExtraTasty is a Web2.0 app for drink recipes.
  (tags: Beverages Recipes Cocktails Drinks Wine)
• Homemade Pita Chips - Slashfood
  (tags: Recipes Food Snacks Pita Chips Hors+D'oeuvres Appetizers)
• Rhubarb Peach Cobbler
  Food Network: Good Eats Alton Brown
  (tags: Fruit Dessert Recipes Baking Cobbler Crisp Grunt)
• Best Chicken Soup - Intent - Journal -
  (tags: Soup Chicken)

Posted by Ian McKenzie at 10:20 PM | Permalink | Comments (0) | TrackBacks (0)

3 ripe bananas
2 egg, beaten
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped walnuts

Pre-heat the oven to 350 degrees F. Grease a loaf pan. Mash the bananas and mix together, with the eggs, in a large bowl. Stir in the dry ingredients. Add the walnuts and blend. Pour the batter into pan and bake for 1 hour. Remove from pan and cool on rack.

Technorati Tags: Recipes, Baking, Quick+Breads

Posted by Ian McKenzie at 07:54 PM | Permalink | Comments (0) | TrackBacks (0)

3/4 cup bottled iced tea
3/4 cup balsamic vinegar
2 carrots, peeled and cut into 1/2-inch cubes
2 stalks celery cut into 1/2-inch pieces
1 medium red onion cut into 1/2-inch pieces
4 potatoes, peeled and cut into 1/2-inch cubes
6 portobello mushrooms, cut into 2-inch pieces
2 red or yellow peppers, cut into 2-inch pieces
1/3 cup vegetable oil (divided)
1 clove of garlic chopped
2 tsp. dried oregano
2 lb pork tenderloin

Pre-heat oven to 475° F

In a small saucepan, bring iced tea and vinegar to boil over medium-high heat. Reduce heat and simmer until very thick, about 10-12 minutes. Remove from heat and let cool.

Toss all the vegetables in oil, garlic and oregano. Season with salt and pepper and place in the bottom of a roasting pan. Coat pork with oil, season with salt and place on top of the vegetable mixture. Brush glaze over pork.

Roast, uncovered for 35 minutes. Transfer pork to platter, tent with foil and let rest for 15 minutes. Reduce oven temperature to 375° F, stir vegetable mixture and return to oven until cooked through, about 15 minutes.

Technorati Tags: Recipes, Roasting, Pork, Vegetables

Posted by Ian McKenzie at 07:45 PM | Permalink | Comments (0) | TrackBacks (0)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE in pre-heated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Technorati Tags: Baking, Recipes, Cookies, Toll+House, Chocolate+Chip

Posted by Ian McKenzie at 07:42 PM | Permalink | Comments (0) | TrackBacks (0)

Alex Lopez-Ortiz and Daniel Owen have compiled an extensive collection —click here for Frequently Asked Questions about Coffee— of coffee-related FAQ. From brewing basics and definitions through to home roasting and even growing, this site provides answers and/or links to more detailed sites, organized into the following categories.

1. How to brew the ultimate drink
2. Preparation Methods
3. Peripherals and Secondary Storage
4. Home Coffee Roasting
5. Do it Yourself
6. Miscellaneous
7. Coffee Recipes
8. Flavoring
9. Espresso Drink Names/Terms

Frequently Asked Questions about Coffee

If you have questions about caffeine, check out their site, Caffeine FAQ.

Technorati Tags: Beverages, Recipes, Tips+and+Tricks, Home+Roasting+Coffee, Brewing+Coffee, Espresso

Posted by Ian McKenzie at 05:53 PM | Permalink | Comments (0) | TrackBacks (0)

• Tim Hortons tiptoes into Starbucks territory
  At a handful of stores in the Toronto area, the biggest coffee chain in Canada has launched its own version of the specialty Italian beverages at prices significantly below that of its specialty coffee chain competitors.
  (tags: Coffee Beverages News Tim+Hortons Starbucks)
• Lex Culinaria: Self-saucing sour cream chocolate pudding
  (tags: Recipes Dessert Pudding Chocolate)
• Onion Soup without Tears - 101 Cookbooks -
  (tags: Recipes Soup Onion Vegetable)
• Silvia Vassileva Prints and Posters at Art.com
  (tags: Coffee Wine Chocolate Art Posters)

Posted by Ian McKenzie at 10:19 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
• 12oz coarse rock salt
• 1¼ pint white malt vinegar
• 1 Tbsp each dried English mustard, ground ginger and ground turmeric
• 1 Tbsp whole yellow mustard seeds
• 2 cloves garlic, chopped
• 6 oz light muscovado sugar (or dark brown sugar)
• 2-3 Tbsp corn flour

warm large sterilised jam jars with screw tops - prepare jars by washing in hot soapy water and leaving to dry and warm in an oven - 250F for 10-15 minutes.

Directions:
1. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
2. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
3. Drain the vegetables and add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.
4. Mix 2 Tbsp of corn flour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining corn flour in the same way if necessary.
5. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.

Technorati Tags: Recipes, Pickles, Piccalilli, Preserving, Vegetables

Posted by Ian McKenzie at 08:14 PM | Permalink | Comments (0) | TrackBacks (0)

Balsamic Vinegar Reduction
Posted at 10:42 in Condiment.

Pour 1 cup balsamic vinegar into a stainless steel or enamelled pot. Bring to boil, reduce heat and simmer until it is reduced to 1/2 - 1/4 cup.

This is a good way to enhance the flavour of lesser quality balsamic vinegars.

Technorati Tags: Cooking, Condiments, Tips, Balsamic Vinegar

Posted by Ian McKenzie at 08:04 PM | Permalink | Comments (0) | TrackBacks (0)

When done well, cat litter cake looks as gross as it sounds. One would hope that the need for never-used (at least for their intended purposes) cat-litter equipment would be self evident. Nonetheless, I do bring that to your attention.

1 box spice cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix A few drops green food colouring
12 small Tootsie Rolls or equivalent

Serving Dishes and utensils
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW litter scooper

Prepare and bake cake mixes, according to directions, in any size pan.
Prepare pudding and chill.
Crumble cookies in small batches in blender or food processor.
Add a few drops of green food colouring to 1 cup of cookie crumbs.
Mix with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl.
Toss with 1/2 of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy.
Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable.
Shape the blunt ends into slightly curved points.
Repeat with three more rolls.
Bury the rolls decoratively in the cake mixture.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted.
Scrape them on top of the cake and sprinkle with crumbs from the litter box.
Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.
Place box on a sheet of newspaper and serve with scooper.

Technorati Tags: Baking, Cakes, Kitty Litter Cake, Fun, Parties, Recipes

Posted by Ian McKenzie at 07:58 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 can frozen grape juice
• 1 can frozen pineapple juice
• 1 can frozen cranberry juice
• 6 mashed bananas soaked in lemon juice

Directions:
Prepare the juices according to the directions on the cans, reducing the water by 1/4th. Just before serving, Add 2 litre bottle of chilled 7-Up and the mashed bananas. If you wish to make this an alcoholic punch, substitute a bottle of bad white wine for one half the 7-up. The Possum is optional.

*not as potent as the original

Technorati Tags: Drinks, Punch, Beverages, Kickapoo Joy Juice, Li'l Abner

Posted by Ian McKenzie at 09:33 PM | Permalink | Comments (0) | TrackBacks (0)

Yield:4

Ingredients:
-9 oz prosciutto, cubed
-2 x white cooking onions, thinly sliced
-1/2 cup extra virgin olive oil
-Sprig of rosemary
-2 x hot peppers, diced
-2 × 19 oz canned lentils, drained and rinsed
-Pinch of salt

Directions:
1. Sauté prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
2. Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
3. Remove rosemary sprig and plate. Serve warm or at room temperature.

Technorati Tags: Italian, Lentils, Prosciutto, Recipe, Cooking, Main+Dish

Posted by Ian McKenzie at 09:28 PM | Permalink | Comments (0) | TrackBacks (0)

Technorati Tags: Chicken, Peanut, Thai, Recipes, Cooking, Asian, Main+Dish

Posted by Ian McKenzie at 12:09 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
* 1 cup red lentils
* 2 teaspoon garlic-ginger paste
* pinch of turmeric
* 1 green chili, chopped
* 2-3 cloves garlic
* 2-3 whole dried chilis
* 1/2 teaspoon cumin seed
* 1/4 teaspoon garam masala
* 1 tablespoon chopped chives

Directions:

Put un-soaked lentils in medium, heavy saucepan, wash with 2 or three changes of water, then drain. Add 2 1/2 cups water, G&G paste, turmeric, green chili. Bring to a boil gradually over medium heat, lower heat, cover, and simmer for 30 minutes. Stir vigorously with wooden spoon to help break up lentils, cook for about 10 more minutes, until lentils are soft and mushy. Use Pam or good non-stick pan to temper spices. Add garlic, whole dry chiles and cumin seeds to hot pan. As soon as seeds sizzle, and garlic pales to pink, about 2 minutes, pour into lentils. Stir it well and simmer another 2-3 minutes. Sprinkle with garam masala and chives just before serving. Pull out chilles if you wish.

Technorati Tags: Indian, Curry, Dal+Bhat, Lentils

Posted by Ian McKenzie at 11:02 AM | Permalink | Comments (0) | TrackBacks (0)

Pretty much a standard veggie curry. Aloo is potato and gobi is cauliflower, so you get an idea what it’s like. Serves 3.

• 1 cauliflower
• 3-4 potatoes
• 1 onion
• 1 small piece fresh ginger, chopped
• 1 can peeled tomatoes
• 3-4 fresh green chilies, chopped
• 3-4 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 2 teaspoons tumeric
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 1/2 teaspoons garam masala
• salt

Quarter the cauliflower, remove the trunk, then cut or pluck into smaller pieces. Peel the potatoes and cut into small pieces.

Put the tomatoes and their juice into a blender, whizz briefly until semi-smooth, then pour into a bowl. Add the coriander stalks, tumeric, chilies, ginger and salt.

Heat the oil in a large frying pan or wok, then fry the cumin and onions until yellowish-golden, but not brown. Add the mixture from the bowl and fry for 3-5 minutes.

Reduce heat, then add the cauliflower and potatoes. Stir well. Add some water if necessary, but not too much or it’ll become watery. Cover and let simmer over low heat for 20-30 minutes, stirring ocasionally, until the potatoes are done and most of the liquid has evaporated.

Turn off the heat, add the chopped coriander leaves and garam masala; stir carefully, then cover and let stand for at least 5 minutes. Serve with rice and/or chapatis.

Update: I forgot to mention that I hate cauliflower, but I absolutely love Aloo Gobi. [Horst Prillinger: The Aardvark Cooks]

Technorati Tags: Indian, Curry, Recipes, Vegetable, Potato, Cauliflower

Posted by Ian McKenzie at 09:48 AM | Permalink | Comments (0) | TrackBacks (0)

by: Rachel Paxton

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

• 2 lbs. Italian sausage

• 48 oz. spaghetti sauce

• 1 (6 oz.) can tomato paste

• Green pepper, sliced thin

• 1 lg. onion, sliced thin

• 1 tbsp. Parmesan cheese

• 1 tsp. parsley flakes

• 1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

• 1 onion, chopped

• 2 tbsp. vegetable oil

• 1 lb. ground beef

• 1 tsp. salt

• 1/4 tsp. pepper

• Dash of red pepper

• 1/2 tsp. chili powder

• 1/2 tsp. tabasco sauce

• 1 can cream of mushroom soup

• 1 can condensed tomato soup

• 1 (8 oz.) package spaghetti

• 1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

• 1 c. chopped onion

• 1 c. chopped green pepper

• 1 tbsp. butter or margarine

• 1 (28 oz.) can tomatoes with liquid, cut up

• 1 (4 oz.) can mushroom stems and pieces, drained

• 1 (2 1/4 oz.) can sliced ripe olives, drained

• 2 tsp. dried oregano

• 1 lb. hamburger, browned

• 12 oz. spaghetti, cooked and drained

• 2 c. shredded Cheddar cheese

• 1 can cream of mushroom soup

• 1/4 c. water

• 1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

• 1/2 c. margarine

• 1 c. chopped red bell pepper

• 1 (4 oz.) can sliced mushrooms, chopped

• 1/4 c. chopped hot pepper rings

• 2 c. chicken broth

• 1/4 c. flour

• 2 c. cooked chicken, chopped

• 1 (4 oz.) can diced pimento

• 1 tsp. salt

• 1 oz. chopped slivered almonds

• 1/2 lb. spaghetti, broken

• 4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

Technorati Tags: Recipes, Pasta, Spaghetti, Main Dish, Italian, Cooking

Posted by Ian McKenzie at 08:21 AM | Permalink | Comments (0) | TrackBacks (0)