The Mad Chemist

...a fresh salmon with garden herbs...

2011-08-14T13:41:00.000-07:00

Fresh (as in three hours from ocean to my cedar shack)

a little lemon slice, a few sprigs of rosemary and savoury, a pinch of oregano

all picked from my patio garden outside my kitchen door

a dab of butter and

fresh ground pepper.

tucked in tin foil and 'just' baked in the oven til light pink

...nothing over the top....just simple living these days...

but then, you would know that if you have checked in here over the past year.

I don't come by too often myself though....

life is good...

food is simple

and nature demands more of my time....

...its all good....

Moist Chocolate Quinoa Cake

2011-02-19T07:29:00.000-08:00

By now most of us have either read or at least have been made aware of the delightful recipes presented in the cookbook Quinoa 365. If you haven't, I suggest you click on the link here and take a read. I don't want to reveal my age but back in the 70's, when I first explored a healthier lifestyle I was introduced to this wonderful ancient grain and all its benefits. Seems like it is making a comeback big time and I would encourage you to read up on it.

This simple recipe is to be found in this wonderful cookbook and many have made it with great success. I repeat it below for your ease but do take a gander over to the site to see all the other great recipes. The cake truly makes a great crumb and the recipes makes two cakes. I simply added my own ganache to top it off and fed it to staff with great accolades. Try it.

2/3 c. (150 ml) white or golden quinoa
1 1/3 c. (340 ml) water
1/3 c. (90 ml) milk
4 large eggs
1 tsp. (5 ml) pure vanilla extract
¾ c. (170 g) butter, melted and cooled
1½ c. (375 ml) white or cane sugar
1 c. (250 ml) unsweetened cocoa powder
1½ tsp. (7.5 ml) baking powder
½ tsp. (2.5 ml) baking soda
½ tsp. (2.5 ml) salt

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20-cm) round or square cake pans. Line the bottoms with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 ml) of cooked quinoa and the butter and blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.

Divide the batter evenly between the 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean.

Remove the cake from the oven and cool in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month. Serves 8 to 16.

Simple Ganache:

Place 2oo grams bittersweet chocolate chopped small into a deep bowl. Bring 1 cup heavy (or whipping) cream into a heavy pot. Bring just to a boil...don't boil long....and pour immediately over chocolate. Hand beat until smooth. Wait until it cools slightly and pour over cake, starting in the center and swirl outwards until the top is coated. It will set nicely and is a great little 'frosting' to use on any cake.

...ketch(catch)up.,,

2011-01-19T18:23:00.000-08:00

I've not forgotten all of you wonderful chefs out there....but my cooking has been of a different type lately. That is to say, I am on a career adventure of a lifetime in the place of my dreams. On my own for the time being I have not had much reason to cook or bake much. But I am finding those to feed; colleagues mostly. So soon I'll be back at it. Unfortunately I don't check in here much anymore and I do feel poorly about that. I will do so more often. Love reading all your blogs and get inspired...just no one to serve a whole cake to, a dozen muffins and the like. Ahhh....summer tourist season around the corner and soon my little house on the Island will be home to many visitors and more mouths to feed once again. YAY!

Take care all!

German Apple Chocolate Cake

2010-08-15T14:14:00.000-07:00

Moist and chocolately, this recipe is easy and will surely please your office staff...grin! Take it from me. This recipe I found on allrecipes.com. I changed it up a wee bit as you will see.

Ingredients

1 (21 ounce) can apple pie filling (I used 2 finely chopped/grated apples with 1 8 ounce can of applesauce....just cause I had it..grin)
1 (18.25 ounce) package German chocolate cake mix (or use your own dry ingredients)
3 eggs (egads...nope...not 3 for me. I used 1 egg and 1/2 cup yougurt)
3/4 cup coarsely chopped walnuts ( I omitted but chose to sprinkle slivered almonds on top for a great almond taste...I also put 1/8 tsp almond extract in the batter)
1/2 cup miniature semisweet chocolate chips

Directions

Place pie filling in a blender; cover and process until the apples are in 1/4-in. chunks (or do my substitutes). Pour into a mixing bowl; add dry cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with nuts and chocolate chips.
Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting.

Yummers....totally enjoy folks!

Strawberry Banana and Granola Cinnamon Yougurt Muffins

2010-07-04T19:39:00.000-07:00

Whew....what a mouthful of a Title!! But I didn't want you to miss out on all the goodness that this muffin brings forward by way of the ingredients. This little mini muffin I made from about six different recipes....and it would make a great Banana Bread too!

What you need:

1 cup flour
1 cup whole wheat flour
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup brown sugar
1/2 cup white sugar ( or substitute 1/8 to 1/4 cup applesauce)
1/8 cup crunchy granola (crushed into smaller pieces)
1/2 cup butter or margarine
2 eggs
1/2 cup sour cream (I used low fat strawberry yougurt)
1/2 tsp vanilla
3 mashed bananas
1 cup chopped strawberries

What you do:

Heat the oven to 350. Line your mini muffin tin with paper liners...this makes 48 little cuties.
In a small bowl mix your flour, baking soda and pwd., cinnamon and crushed granola...whisk and set aside/
In a mixing bowl cream the butter and sugars (or applesauce). Add the eggs, vanilla, sour cream (or yogurt) and mashed bananas. Stir in the chopped strawberries. Add the flour mixture into the wet ingredients and mix just to combine. Pour into the little liners, about 1 tbsp., and bake for 25 to 30 minutes. Cool on rack for 10 minutes and then just see if you can resist them.

Enjoy! I am bringing these in for our Monday Morning Meeting...Have a good week all!

Keema - with brown lentils and scapes

2010-07-01T08:27:00.000-07:00

I am not sure if this is an indication of my new 'island lifestyle' or not but things are pretty casual around my home these days...right down to the cooking. A little of this and a little of that seems to work just fine when mostly cooking for one.

Simply pour a little ghee or 1 tsp olive oil in a deep frying pot. Add a few minced garlic cloves and about 1 tsp shaved fresh ginger. Saute a bit....then add 1/2 tsp cinnamon, 1/4 tsp cardamon, 1/4 tsp cumin and stir. (You can certainly add other spices but don't get too many going...you will lose your control of the taste.) I then added about 2 cups minced LEAN ground beef (try turkey sometime) and stirred occasionally, breaking it apart, until browned through. Drain and return to the pot. Add 2 fresh chopped tomatoes, 1 cup freshly chopped cilantro...a dash of lemon juice (I used a whole lemon squeezed), salt and pepper to taste and a dash of hot sauce if you prefer. Add one can of brown lentils (or chick peas if you prefer). Cover and simmer for about ten minutes...then add a wee bit of low sodium chicken broth if you need more of a 'sauce'....it just depends on the juiciness of your tomatoes.

Because I had picked up scapes at the local market and as I really wanted to use them, I added a few chopped ones in that last simmering time. They added a super garlic crunch and colour as well. Happy Canada Day....Multi-cultural as we are...I am proud to offer a bit of a different recipe today.

Rhubarb Coffee Cake

2010-06-28T18:21:00.000-07:00

Nothing says summer quite like fresh rhubarb! Here I found a local market where I was able to purchase a few stocks of that ruby red gold. A quick coffee cake later and the house smelled divine...not to mention the scrumptious taste of simple fare

What you need:

1/2 cup softened butter
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups flur
1 tsp baking soda
2 tsp baking pwder
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb
Topping
1/2 cup packed brown sugar
1/4 cup chopped almonds
1 tbsp flour
1 tsp cinnamon
2 tbsp melted butter.

What you do:

Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool.

Apple Strawberry Crisp

2010-06-26T20:06:00.000-07:00

Oh I have probably posted similar recipes in the past...that I am sure. But after my boys left last weekend I did have too much fruit in the fridge that just had to be used up. Here is a simple recipe that you can make, substitute blueberries or other berries for the strawberries if you wish and tone down the sugar too if you wish. I actually did not have cinnamon...forgot to bring some along and will have to pick some up locally here as soon as I do a 'big' grocery shopping trek. So I used cardamon, nutmeg and a bit of cloves.

Apple-Berry Crisp

Topping:

1 cup quick or old-fashioned oatmeal, uncooked
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
2 Tablespoons all-purpose four

Filling:

4 cups thinly sliced and peeled apples, about 4 medium
2 cups fresh or frozen blueberries or sliced strawberries
1/4 cup firmly packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
2 Tablespoons all-purpose flour
1 teaspoon ground cinnamon

What to do:

Heat oven to 350 degrees.
Combine topping ingredients and set aside. Combine filling ingredients and stir until fruit is evenly coated. Spoon the filling into an 8-inch square glass baking dish. Sprinkle topping evenly over fruit. Bake at 350 degrees for 30 to- 35 minutes or until apples are tender. Serve warm with yogurt, if desired.

Smokey Sausage and Salmon Chowder

2010-06-20T07:20:00.000-07:00

I'm back.....and anxious to get going in the kitchen again.

Except this time I am in a new kitchen in a new home and on the edge of the continent...

literally. If I walk for twenty minutes I can stand at the lighthouse and see nothing but blue, blue ocean and know that nothing stands between me and Japan.

I hope this move will reflect itself in my cooking and baking...time will tell. The lifestyle and job in this tiny community will certainly give me time to get to my writing and perhaps more time to spend in the kitchen ... creating there too. Who knows?! Regardless...I am back and will be visiting your wonderful gastronomically exciting blogs soon. For now though, a wonderful neighbour gave me some fresh salmon JUST caught (what a great little community) and I was able to cook and freeze enough steaks to last me a while. This little chowder I made with the uneaten portion of steamed salmon the other night.

No formal recipe here and amounts can vary accordingly...just...

Saute chopped onions and a bay leaf in a tbsp of olive oil
add 1 cup chopped smoked sausage...your favorite
add 1 cup chopped yam or sweet potato
Add 1/4 tsp sage and 1 tbsp fresh chopped parsley
salt and pepper to taste
add 4 cups low sodium chicken or vegetable broth
add 1 to 2 cups broken pieces of steamed salmon 'steak'.

warm gently over low heat...oh my...you CAN add cream if you like ....or keep it simple. Delicious yummers...nothing like fresh salmon. Now excuse me...I am off to bake a blueberry platz to give to my new neighbour in gratitude. Happy Father's Day everyone!!!!!!

...don't think I've abandoned you...on the contrary....

2010-06-06T17:30:00.000-07:00

Well my friends.....the moving truck comes in two days...I am mostly packed...in fact....I am so packed I have to eat TAKE OUT! Ewwwwwwwwwwww! and you know how that must feel! Smile.

Can't wait to unpack in in my new little westcoast island kitchen. Feel free to drop in again....soon I shall be opening the door to 'my new home' and start afresh with

perhaps a new twist on my cooking and baking as I am influenced by the community

I am about to call my own.

See you all real soon....

....a temporary repose....

2010-05-24T08:12:00.000-07:00

Its a temporary goodbye for now folks....as Radar and I make our final plans for a big move in the next two weeks. I've accepted a job in a beautiful, small town on the western side of the island.. Yes, Radar is about to become my salty dog (he is shaking his head no....he is not a salty dog. I forgot, he cannot swim :). But the two of us are about to become beach scavengers in our spare time....walking the shores of the Pacific; shell hunting, eagle watching, and staring into the foamy waves crashing into the coast line from distant shores. We are hopeful that the home we want will be ours by the time I roll into town mid June. Our little eclectic wooden pink and blue trimmed house is on the Peninsula, within walking distance from the lighthouse. The ooooom ba of the fog horn can be heard from the house and the winter storms will be allayed by the bright stained glass windows the previous owner hand made. The small faerie garden in the back of the home is tucked in between a two storey artist studio on the property and a high wooden fence which surrounds a myriad of plantings all circling a stone dais in the middle.

I hope to get back at it...here...cooking for you as usual and cooking for those I care for in the 'real world'. But it may be a little while before I am up and at it again. For the next three weeks or so I will not get a chance to pop in here but please, stay tuned. I've enjoyed your company and will certainly have need of it even more so as I will 'hold down the fort' so to speak on my own for a while on the island.

...Seared Tuna and Quail's Egg....by the ocean

2010-05-14T06:36:00.000-07:00

Sorry folks, but I've been out of town and a very busy gal indeed. (click here) Not too busy though to eat at some fine restaurants. Here we were served seared tuna on a bed of roasted root vegetables with a delicately poached quail's eggs.

And this fresh focaccia bread was served with a lightly gingered carrot tempenade. Delicious.

I certainly intend to get into that kitchen real soon and cook up my own storm. But for now, all my kitchen is in boxes. Want to see why? It is beyond incredible.....click here.

Cooking up a storm!!!

2010-05-01T06:39:00.000-07:00

I've been cooking up a storm.....but not in the kitchen. Just in case you think I've disappeared off the face of the earth...nope...grin...I am here! But lately my kitchen has been under siege.....boxes, cleaning fluids, and paint brushes are the order of the day. See why here! Hope to be back into a routine soon.

Meanwhile.....I am off to the island for a week's vacation....no cooking there either I am hoping....maybe dining in local eateries...yep...from beach side camp stoves to resort dining.....

Apple Pecan Spice Cake....with...Sauerkraut.

2010-04-20T21:38:00.000-07:00

Oh there is nothing that tastes better than sweet cream cheese icing drizzled over a warm spice cake....nutmeg, apples and pecans...perfect ingredients for a perfect cake. And yes....just like the title says, this cake has a special ingredient...no...not zucchini....but sauerkraut. Delicious and moist, you might imagine you are eating coconut instead of the tangy vegetable. Of course, you squeeze out all that vinegar and brine and this is truly a cake you must try. I made it for the University son this past weekend and he loved it...good sign! Then I brought it to work and amid a wee bit of sceptiscm...it was also given a thumbs up! I found the recipe here and only made a few minor changes.

What You Need:

2 cups flour (I used 1 cup unbleached and 1 cup whole wheat)
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg (I added 1 tsp allspice)
1 cup sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 cup vegetable oil
2 cups sauerkraut, rinsed well and squeezed very, very dry (and I would chop it next time I make it too)
1 tart apple, peeled, cored and coarsely grated and squeezed dry (I used 2 medium apples)
1 cup chopped walnuts or pecans.

What You Do:

Preheat oven to 350º F. Line a large cake pan with parchment paper. (or use 2 round cake tins like the original recipe says so that you can layer and ice in between the two)

Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium-size bowl; set aside.
Mix sugars together in large bowl, breaking up any lumps.
Whisk in eggs, then oil, until blended.
Stir in sauerkraut, apple and nuts.
Add flour mixture and stir just until moistened.
Spoon cake mix into parchment lined cake pan Bake for about 35 minutes until done in the center of the cake. Cool on rack. Drizzle with your favorite cream cheese icing recipe or use the one on the link above. ( I always make it up as I go but do try and add a touch of nutmeg or cinnamon to your icing...it makes for a pretty speckled look on as well as tastes great!)

Maple Pecan Apricot Oatmeal Muffins....with whole wheat

2010-04-17T13:57:00.000-07:00

...wooowie what a mouthful! Grin...I mean the title...but then...so is this little healthy muffin. Packed full of goodness, it was just what the visiting son wanted to munch on this weekend. Seems he has been doing his own grocery shopping at the University's local grocers and is reading fat and sugar content labels. When I suggested we pick up some muffins for him, to have with his tea while studying, he declined to get 'store bought'. Make some low fat muffins mom, he requested. As I am using up pantry items those weeks while he is away I thought I would see what a googled list would proffer up....canned apricots, maple syrup, nuts, buttermilk that needed using up...you name it. Then I found this little muffin recipe a Country Inn here. I changed it up a little to make it more 'lean' and healthier and it turned out great. Just remember, using whole wheat does make your baking goods a bit 'heavier' but still very tasty.

What you need:

2 cups rolled oats
2 cups buttermilk
2/3 cup dark maple syrup (try and find low fat or low sugar...lite? grin)
2/3 cup vegetable shortening (I used 1/3 Crisco light veg. oil and 1/3 cup unsweetened applesauce)
2 eggs, beaten
2 cups unbleached white flour (I used 1 cup unbleached and 1 cup whole wheat
2 tsp baking pwd.
1 tsp salt (I used 1/2 tsp)
1/8 cup brown sugar
1/2 cup apricots, chopped (no fresh ones yet so I used a drained can of apricots which were in light syrup)
1/2 finely chopped pecans (my addition)

What you do:

Combine the oats, buttermilk, syrup and apricots and soak overnight (okay...I soaked mine 1/2 a day but hey.....the son was about to wake around 'noonish'...grin). Stir in the shortening (oil and/or applesauce) and beaten eggs. In a separate bowl combine the dry ingredients and whisk together. Slowly stir into the soaked mixture. Add the chopped apricots and stir to combine. Pour into lined muffin tins. Sprinkle the top with brown sugar if you wish and bake at 400 for 20 to 25 minutes. This makes about 24 muffins.

Pineapple Carrot Cake and More

2010-04-15T05:29:00.000-07:00

In a rather anxious and tension filled week for me I was happy to find reassurance and comfort with our good friends at MGCC (Mennonite Girls Can Cook).

First, as you all know, I won the beautiful crocheted pot holder give away from MGCC for the Month of March. It arrived this week with perfect timing to give me a 'pick me up' and to remind me that there are solid friendships formed in this world with those who care. Isn't it simply beautiful?!!! To celebrate I decided to make Anneliese's cake from Mennonite Girls Can Cook . Although I have had carrot cake many ways, I had never had it with pineapple before. The cake is perfect in every way and I wouldn't change it up a bit.....except once started...I realized I did not have all the ingredients. Sigh....the best laid plans of....well, you know the rest. It does not need changing up but my quick substitutions are in brackets and I just want to assure you that it still turned out just fine. Thanks ladies of MGCC for providing us all with terrific recipes and great give aways too!

What You Need:

3 eggs
1 cup oil (or 3/4 cup oil, 1/4 cup pineapple juice)
1 1/2 cup brown sugar
2 cup flour (I used 1/2 whole wheat and 1/2 unbleached)
1 tsp cinnamon
1 tsp baking powder
1 tsp soda
2 tsp vanilla
1/2 tsp salt
1 1/2 cup coconut (ooops...I did not have any in the pantry so I used 3/4 cup oatmeal to give it 'crunch' and texture...great addition!)
1 cup crushed pineapple, drained
2 cup grated carrots

What You Do:

Spray a 9 x 9 pan with cooking spray or use parchment paper. Beat your eggs, oil and sugar well. Then add the combined and mixed dry ingredients. Add the pineapple and carrots last and pour into your pan. Bake in prepared pan in 350 oven for 60 to 70 minutes until center is firm. The whole wheat and oatmeal addition does make the cake a little more 'heavy' but it has a thumbs up from the husband so what else matters?!

Thanks ladies of the MGCC! Perfect timing for me this week.

Healthy Chocolate Brownies - with black beans

2010-04-11T14:23:00.000-07:00

Oh yes, you read it correctly...black beans.

I have made this delightful brownie before with a much simpler recipe which I will place at the bottom of this post. Today however, I had all the right ingredients for this version which I thought might be a little more moist and 'cake like'. The son is not home this weekend to say 'ew' and the husband and I are cutting down on fats and sugar content. Perfect for packing in our lunches for the busy work week ahead.

What You Need:

1 - 19 oz can of black beans
3/4 cup whole wheat flour
1/3 cup dutch cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 cup packed brown sugar (or use your healthy alternate...personally I've read some recent studies on Splenda and I've stopped using it. I won't go back now and erase my Splenda recipes but ya...no more Splenda for me)
1 cup unsweetened applesauce
1/4 cup plain yogurt
2 tsp vanilla (I added 1/4 tsp almond extract as well)
1/2 cup dark or semi-sweet chocolate chips (I used chopped dark chocolate which I had in the cupboard)
1/2 cup coarsely chopped walnuts
I also added 1/4 tsp cinnamon and a smidge of cardamon...yummers

What You Do:

Rinse the black beans and measure our 1 1/4cups of beans (you can keep the rest for an addition for that homemade corn and black bean salsa I know you make or add to a salad for protein) Put in a food processor and pulse to a mush.
Add the flour, cocoa, baking pwd., baking soda and brown sugar and pulse to blend in. (You may have to stop and scrape down the sides fairly often)
Add the applesauce, yogurt and vanilla (almond extract) and whirl to blend, scraping down the sides as necessary.
Fold in the chocolate chips and walnuts.
Pour into a sprayed or parchment lined 8 x 8 inch pan.
Bake in a 350 oven for 25 to 30 minutes.
Let cool and slice into squares.

Simpler and more 'fudge like' version

(no picture)

What You Need:

1-15 oz. can black beans, drained and rinsed
3 eggs (or use 1 mashed banana, or egg substitute)
3 tablespoons oil
4 tablespoons cocoa powder
1 teaspoon vanilla
3/4 cup sugar (brown, white or substitute)
a pinch salt

Combine all in a food processor and pour into a parchment lined or sprayed 8 x 8 inch pan and bake for 25 to 30 minutes until toothpick poked into the center comes out clean. Cook and cut into squares.

Snowball Cake...wooo hooo....first results

2010-04-09T05:23:00.000-07:00

Wooo hoooo....I am happier than I can tell you that someone tried this cake from Monday's post. Betty, a constant friend and commenter here, has tried it and sent in the pictures to show the results.

"Hi Trish..today is the day I made the snowball cake.. The cake is really good..I just had to taste it!! I actually found that some of my bowls said they were oven safe so with much trepidation I stuck the cake in the oven and waited cautiously to see if the bowl would explode or something..sigh of relief..I now know that I have a bowl that I can bake in safely. Not sure if the bowl was the right size but it seemed to look okay.

The white center doesn't look so perfect in my cake as the picture showed..but nevertheless it was an easy and fun challenge."

Thanks "snowball" Betty for trying it out. I really must do so too sometime soon. Did anyone else give it a try? I'd love to post your results.

Have a great Friday. Me? Oh...gosh...just trying to finish a rather busy work week and then, only THEN I will even begin to think of the weekend. Maybe I can sneak a wee bit of fun in the kitchen into there somewhere!

Ta for now

Snowball Chocolate Cake.....just to keep you busy

2010-04-05T21:26:00.000-07:00

Got a crazy busy week ahead at work and I am thinking...hey...why not keep you all busy too! See, there is this recipe in a Kraft "Whats Cooking" issue which I am dying to try. The trouble is, not only do I NOT have time but I don't have a 'bowl' that I can bake it in to get that perfect shape.

I've got the ingredients and the instructions here for you...why don't you go ahead and make it for me. Be sure to email me some pics and tell me how it turned out.....

I"m anxious to know! If you need to see the pictures better, just double click on them to enlarge them.
Easy as 1, 2.....3!

Judy's One Bowl Banana Muffins (cake)

2010-04-04T08:32:00.000-07:00

The son is home for a precious two days this weekend so of course, I baked a wee bit (grin) just to have something on hand...you know! I was visiting over at Judy's Kitchen and she had the most wonderful looking banana muffins with scrumptious cream cheese topping on her post. You can find her charming blog here.

I ended up making one dozen regular muffins from this recipe as well as two dozen 'pop in your mouth minis' which were perfect for the son's ventures from his study to the kitchen last night! I know you will enjoy these and when you have a moment...hop on over to Judy's Kitchen.

What You Need:

2 1/4 cups unbleached flour (I used 1 1/4 cup unbleached and 1 cup whole wheat)
1 1/4 cups sugar (I used Splenda Br. Sugar Blend)
1 tsp. baking pwd
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening (I used PC's Butter/Margarine Blend)
1 cup mashed bananas (about 2 medium)
2 large eggs
1/2 cup buttermilk
1 tsp vanilla
1/2 cup chopped walnuts.

What You Do:

Heat the oven to 350.
Combine the dry ingredients in your mixer bowl, give it a whisk and place in your mixer stand.
Add the shortening, eggs and bananas and beat at low speed to combine.
Add the milk and vanilla and beat on low.
Stir in walnuts.
Fill greased or paper lined muffin tins 3/4 full and bake in oven 15 to 20 minutes for cupcakes. See Judy's handy dandy guide for other pan sizes and times.

Healthy Whole Wheat Ginger Orange Poppy Seed Cake

2010-04-03T08:02:00.000-07:00

Fresh squeezed orange juice, poppy seeds and a touch of ginger combine to make this healthy cake. Found on the Heart and Stroke Foundation recipe section here, the use of whole wheat flour and fat free ingredients made it too tempting not to try. And it turned out perfect. I must admit...I was skeptical of the evaporated milk it called for....but I had the fat free version it called for and I think it definitely gave the cake its 'slice-ability'....is that a word? I was impressed and if you check out the site you will see that this recipe and others are low in trans fat...a GOOD thing! AND who doesn't like the look of a bundt cake right out of the oven. The slices are great to pack in lunches or to freeze individually for future single snacks.

(okay...I am adding this note AFTER posting and seeing these pictures up large. I don't get it...I truly used whole wheat flour yet these pictures make the cake look very light. Hmm....oh well, there it is...you will have to trust me..grin!)

WHAT YOU NEED:

2 1/2 cups whole wheat flour
1 cup sugar (I used Splenda Br. Sugar Blend)
2 tbsp poppy seeds
2 tsp baking pwd.
1/2 tsp ground ginger (yikes...I had read it wrong and used 2 tsp....grin. So to counter that 'sharpness' I also added some cinnamon and nutmeg. It tasted PERFECT! So ya, use more ginger...don't be afraid!)
1 cup fat free sour cream
3/4 cup fat free evaporated skim milk
3 eggs...YIKES...I used 2 eggs to keep this as low in cholesterol as possible
1/4 cup canola oil
2 tsp grated orange zest (I used 4 tbsp...I love orange!)
1/2 cup fresh squeezed orange juice (2 medium oranges)

WHAT YOU DO:

Turn your oven to 350. Spray a bundt pan with cooking spray.
In a large bowl, whisk together your flour, sugar, poppy seeds, baking pwd., ginger and other spices if you choose to add them. Do, do do...grin. Just keep the ginger the stronger spice for the right flavour!
In a separate bowl beat together the liquid ingredients. Pour into the dry ingredients and stir well until thoroughly combined.
Pour into the bundt pan and place in heated oven. Bake 45 to 50 minutes.
Cool completely before turning out on serving plate.

Have a great Saturday....

Yee Haw...the son has decided to come home for part of the Easter Weekend!

Wooooo Hoooo....off in the Yaris to pick him up!

Candied Orange Date Bars

2010-04-01T06:24:00.000-07:00

I've been house cleaning like nuts lately. We want to put the house up for sale sometime in the next few months as the husband and I have decided the commute is just TOO far. With the son in University its time to downsize and scoot in closer to the City where we work. Sigh....a huge lifestyle change which, although I am truly ready for (the little corner markets, fish stores and boutiques) I am realizing how much I love the country too. But we have a plan now....heading towards the 'final five' it we can do it. The final five years in our current careers and then, just maybe, we can move on towards that B&B I am always talking about. So I have my log book with me and I am planing, planning, planning...which is, after all, what I do best! So all this to say that I have been very busy and not able to post as much. The benefit is though, that I am finding a lot of old papers with recipes here and there and cookbooks long forgotten. This one is from a magazine I bought at an airport several years ago when returning home from a visit with my father. It is from the Best Loved Cookies and Bars - Taste of Home edition. I had all the ingredients and so I just had to try it. Everyone seemed to love it at work....the husband said it was a tad sweet for him. I think if I made it again I would lower the amount of sugar. These are very easy to make and as much a delight as the recipe promised. I just wished I had had better light for the photos. They do bake and slice up very nice.

WHAT YOU NEED:

1 package (7 oz.) orange candy slices
1/2 cup sugar
2 tbsp plus 1 3/4 cups flour (divided)
1/2 cup water
1/2 pound chopped dates

1 cup butter
1 cup packed brown sugar
2 eggs
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
icing sugar if you wish

WHAT YOU DO:

Cut the orange slices into 1/4 inch pieces. Set aside. In a saucepan, combine the sugar and 2 tbsp flour. Stir in water until smooth. Add the chopped dates. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from the heat and cool.

In a large bowl, cream the butter and brown sugar until it is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour. Add to the creamed mixture and mix well. Stir in the walnuts.

Spread half of the batter into a greased (or parchment paper lined) 12 in. x 9 in. x 2 in. baking pan. Now I'll be honest....I could NOT spread this batter that thin so I used a smaller 8 x 8 pan. It DID make the bars a lot thicker and not as dainty looking as they could have been. It also packed a bit more of a 'punch' with a thicker filling which could be why it was a 'tad sweet' for the husband. ....grin....)

Spread the date mixture over the batter; sprinkle with reserved orange pieces. Spread remaining batter over the top Gosh...I am so NOT good at this batter spreading stuff...so this was NOT easy for me. Anyone have any tips on how to 'spread sticky batter'? I usually do it in tiny dollops from the spoon, say a prayer and then try to 'connect the dots....or dollops' in this case.

Bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cook complete on rack before cutting. Dust with icing sugar if you wish.

Have a good day...weekend or week y'all.

Black Eyed Beans (Peas) Soup

2010-03-27T10:41:00.000-07:00

I'll be honest with you....I've not had much of an appetite this past week....life has been more than busy...can that be? Grin. Well, at least I am still 'grinning'. So the cooking side of things has been rather 'lean' in my home. The son is back at University and it seems that work is taking up a good 80% of the daily regime. I am grateful though, for other opportunities which I am able to pursue in between struggling with office life. So it is not with any surprise that you should see a single post this week...a soup post to boot. Grin again. I find that when I am busy I like to have frozen pre-made meals which are handy to heat up...even if I am too tired to think about eating.

Black-eyed beans have a smooth texture, pealike flavour and are good when mixed with other vegetables. Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells. from Diet Foods and Nutrition

Black Eyed Bean Soup

Not much to this little recipe but more of a reminder to get your protein in a healthy way. I simply put two cups of dried black eyed beans in my slow cooker with a couple of slices of lean Farmer's sausage (or you could use beef shank or no meat at all). Add one diced onion, fresh summery savory spices, a pinch of salt, fresh ground pepper, a bay leaf and six cups of water, veggie bouillon or low sodium chicken broth. Turn on low and go about your chores for the day. When the beans are tender, remove the whole kittin kaboodle into a soup pot on your stove top and bring to a boil. Add four sliced carrots, two sliced celery stalks and return to boil. Yummers.

Okay my friends, that is all I can muster on this busy day, weekend...week....you name it. I shall post soon I trust....just plugging through my 'non-cooking' life. Ta...happy Saturday!

Peanut Butter Chocolate Chip Cookie Square

2010-03-21T07:43:00.000-07:00

The son was home this weekend....how can you tell?! Grin. Of course, that meant I just HAD to bake; bake something yummy and 'portable'. By portable I mean something which can be stacked in a napkin and scooted from the kitchen down to his study where he emerges from between stacks of books from time to time. YEE HAW! These did the trick. I saw this recipe on allrecipes but then as I visited a few new blogs this weekend, I came across a new and interesting blog with an even better recipe(uhm...that would be when the university son slept in and I could NOT start the vacuum so what was a gal to do?). Patsy (great name by the way) has a good variety of recipes which I think you will enjoy reading and trying. You may find her at Family, Friends and Food here. Without delay then....here tis.

What you need:

1/3 cup softened butter
1/2 cup smooth peanut butter (I always use the reduced sodium)
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 cup flour (I used 3/4 cup white and 1/4 cup brown - just to be contrary :)
1 tsp baking pwd.
1/4 tsp salt
1 tsp vanilla extract
3/4 cup chocolate chips (I used dark chocolate but I bet you could use milk, peanut butter chips or whatever with equal results)

What you do:

Grease and line an 8 inch square pan with parchment paper. Turn the oven to 350 to heat up.

Beat the butter and peanut butter at a medium speed until creamy, gradually adding the sugars. Beat well. Then add the eggs one at a time and beat after each addition. Add the vanilla

Combine the dry ingredients and add to the creamed mixture beating well. Stir in the chocolate chips. Pour into the prepared pan and bake for 30 to 35 minutes. Cool and cut into squares...which it does lovely by the way.

Enjoy! I am up early to bake some more to pack into a care box for the returning student. Ta....another rainy day I'm afraid. That's okay...my heart is singing as I am seeing opportunities come my way....fingers crossed okay?

Red Lentil Soup

2010-03-20T07:11:00.000-07:00

There must be a gad zillion curried and pureed( lentil, bean, potato, etc). soups out there and I surely see the varieties pass by my desk as recipes are circulated like hot cakes at work. I love soup....I love it in any form. And we are trying to eat more vegetarian these days but the husband is not that fond of pureed soups. This soup, from the Moosewood Restaurant Cooks at Home, is simple and hearty and the textures and colors presented in the ingredients make it beautiful as well as tasty. I do apologize that my photo is not the best today....a bit colorless. Please don't let that stop you from trying this soup.

WHAT YOU NEED:
(This will make a big pot of soup. Perfect for freezing in individual serving portions for the week ahead!)

1 1/2 cups red lentils
6 cups water
3 bay leaves
4 garlic cloves, chopped
2 slices fresh ginger root about the size of a quarter

***

2 medium carrots (1 cup grated)
1 cup canned tomatoes, or 1 medium fresh tomatoe, chopped (undrained)
1 small red or green bell pepper (1/2 cup finely chopped)
***
1 1/2 cups chopped onions
2 tbsp olive oil
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
pinch of cayenne
2 tbsp fresh lemon juice
salt and pepper to taste

Sort and rinse the lentils. Put them into a soup pot with the water, bay leaves, garlic and ginger. Cover and place on high heat.

Prepare the carrots, tomatoes and bell peppers and add them to the pot. Bring it all to a boil. Then stir, reduce the heat and simmer while covered. Simmer for about 20 minutes or until the lentils are tender.

Meanwhile, saute the onions on medium heat in the olive oil for about ten minutes or until browned. Add the cumin, coriander and cayenne and saute for another minute, stirring to prevent sticking. Remove from the heat. When the lentils are tender remove the bay leaves and ginger from the soup and stir in the sauteed onions and lemon juice. Add salt and pepper to taste.

Enjoy! The son is home for the weekend....I haven't seen him for just over three weeks and the scruffy chin and long hair he is sporting makes me feel like I am in a 60's movie....oh my goodness...grin! Ta...have a great day!

....Great Food....Great Conversation....Great Friends...today a tribute of sorts

2010-03-19T07:20:00.000-07:00

Today I want to take time to make a toast...to great friends who happen to also be some of the best cooks and bakers I have ever met!!!! Yes, I say met because I have had the opportunity to meet some of the fine women who make up the cooking blog called Mennonite Women Can Cook! And I am most fortunate to also correspond with those whom I have not met face to face. Many of you have also felt quite 'at home' as you visit their personal blogs which they so openly share from the links on their MGCC blog. Often you will see a recipe here that I have made from their tried and true recipes they post and we all know that these women really know how to cook. There is a comfort and a very REAL home town feeling when you visit there and I encourage you all once again to stop on by. I am especially proud of these women today as they were featured in the City of Vancouver Province Newspaper. Click here for the link to read a great little article which featured Lovella...the founder of the cooking blog, Mennonite Girls Can Cook. Her graciuosness and humble interview will inspire you to not only visit the MGCC blog but to stop on by the member's personal blogs as well. Enjoy and you will certainly be blessed.

The above photo is of Anneliese's UBC Ponderosa Cake featured on the Mennonite Girls Can Cook Blog and you can find her recipe here! Have a happy weekend all!

Caribbean Black Beans

2010-03-15T19:19:00.000-07:00

So now I am back into vegetarian bliss....the son has not returned home from University for several weekends and I have comfortably slipped back into my simple meals for one or two. This sweet and spicy dish of black beans can be served as a main meal or as a side dish. For me, a simple salad on the side with a roti to mop up the beans is all I need. For those with a more 'particular' palate...and I'm not mentioning who... enjoyed it with a baked falafel and homemade salsa.
Either way...you won't be disappointed with this quick, easy and healthy dish.
....from the Moosewood Restaurant Cooks at home....

1 1/2 cups chopped onions
3 garlic cloves, minced or pressed
2 tbsp olive oil
1 tbsp grated fresh ginger root (I used 2 tbsp)
1 tsp fresh thyme (1/2 tsp dried)
1/2 tsp ground allspice (yes...that does say allspice!)
4 1/2 cups drained, cooked black beans (3 - 16 oz. cans)
3/4 cup fresh squeezed orange juice (fresh if you can)
salt and ground pepper to taste

Saute the onions and garlic in the oil for about 5 minutes or until the onions begin to soften. Add the ginger, thyme, allspice and saute some more, continue to make sure it does not stick....about 5 more minutes. Stir in the beans and orange juice and cook on low heat for about15 minutes, stirring occasionally and until the mixture thickens slightly. Careful that it does not scorch. Mash a few of the beans with the back of a spoon for a thicker consistency. Add your salt and pepper to taste and serve! Oh my....yummers!

Broccoli Egg Lemon Soup

2010-03-14T07:39:00.000-07:00

By now you know,of course, that I love the Moosewood Restaurant Cookbooks. I gravitate back to my favorite "Moosewood Restaurant Cooks at Home" every so often and discover new recipes I have not yet tried. As we seem to mostly eat soup these days I thought I would give this one a try; I love my Greek lemon soups and this one reminds me of it very much. Although I followed the recipe to a 'T'....I think next time I would omit the red pepper or at least cut back on it...it made the soup just a wee bit too sweet for my liking. Here it is....enjoy. I know I will be enjoying this in my lunches in the upcoming week.

2 cups finely chopped onions
2 minced garlic cloves
2 tbsp olive oil
2 1/2 cups finely chopped broccoli florets
1 small red bell pepper, diced
1 tbsp minced fresh dill
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 cups veggie broth (or low sodium chicken)
2 large eggs
1/4 to 1/2 cup fresh lemon juice
1 cup cooked orzo or rice
chopped fresh parsley for garnish

In a large soup pot, saute the onions and the garlic in the oil until the onions are translucent. Add the broccoli, red pepper, dill, salt and black pepper and continue to saute for several minutes until the broccoli tuns a bright green. Add 3 cups of the stock and bring the soup to a boil. Reduce the heat and simmer, covered, until the vegetables are tender. Remove the soup from the heat

In a bowl whisk together the eggs and 1/4 cup of the lemon juice. Whisk in the remaining cup of stock, and then add about a cup of the hot soup broth only. Gradually pour the egg mixture into the soup pot while stirring the soup. Stir in the orzo or rice. Gently reheat the soup, but don't let it boil or it might curdle (seriously...remember poached eggs? grin!). Add salt and lemon juice to taste.

You may serve this immediately or let it sit and cool and gently re-heat. Soups always taste better heated the next day...you know that by now don't you!

Enjoy....I'm off to start my day with a walk in the rain.

'Curried' Cabbage with Red Onion and Apples

2010-03-13T12:39:00.000-08:00

I suspect that there is a recipe for something like this out there somewhere. I am sure I had something similar at the Vegetarian Restaurant I used to frequent years ago in 'trendyville'. But this concoction was more or less a veggie bin clean out the night before heading out to the market for new vegetables and fruit. I love curried anything and being of German heritage...well....I love cabbage too. So the best of both worlds, eh?! Feel free to add, substitute or comment as you please. This is what I had on hand and given the ingredients...yummers! I used this as a main dish for supper served with a slice of black Russian rye bread and condiment sized plain yougurt with garlic and lemon mixed in. Delish!

Simply saute 2 minced garlic cloves in a little ghee or 1 tbsp of butter. Add 1/4 tsp mustard seed and 1/2 tsp cumin seeds. Stir over medium heat until they 'pop'. Add 1 chopped red onion and stir until softened. Add 1/4 to 1/2 head of green cabbage...shredded or sliced thinly. Continue to saute over medium heat. Add two sliced apples (I peeled mine as they were getting old...remember I was cleaning out the bins...but leave the peel on for colour...it would be beautiful and healthier of course) and 1/2 tsp tumeric, 1/2 tsp cumin pwd. and a dash of lemon juice. If it is getting too dry you may add a touch of oil to keep it moist or some low sodium chicken or veggie broth. Continue to steam fry until softened.

Stir and serve. I think adding raisins would be great...though warm curries with dried fruit is not a favorite of my husband's so I didn't this time..

There you are....

And I even had enough leftovers to eat it cold as a salad the rest of the week. I just added a wee bit of organic mayo and voila!

...by the way...don't forget to compost your peels...

Blueberry Lemon Poppyseed Muffins....and much more

2010-03-12T06:32:00.000-08:00

Do you have a favorite cookbook that you keep going back to? Maybe it is an old one and although you have since bought many more, newer recipe books with pictures and glossy covers....the old cookbook draws you back with its tried and true recipes. I have one of those. Its not that old but it certainly is a favorite from some years back....each recipe is sure proof, healthy and unique. Its called 'Moosewood Restaurant Cooks at Home" and is the best, in my opinion,of all the Moosewood Cookbooks.

One of the recipes in the book is called "Muffin Madness" and gives a basic muffin recipe to which you can add many different ingredients to produce a variety of muffins. This particular time I made blueberry muffins with a few added ingredients of my own.

Here then is the basic recipe...and a few ideas.

BASIC WET INGREDIENTS
2 large eggs
1/2 cup vegetable oil
3/4 to 1 cup brown sugar
1/2 tsp pure vanilla extract

BASIC DRY INGREDIENTS
2 cups unbleached white flour (I usually use a combination of whole and white)
1 tsp baking pwd
1/2 tsp salt

ADDITIONAL INGREDIENTS
(see options at end of post. It is important to note that this basic recipe without additional ingredients is NOT a recipe for plain muffins...you will need to add some additional ingredients for moisture and flavour)

Turn your oven to 350. In a large bowl mix the eggs, oil, brown sugar and vanilla. Stir in the fruit or veggie ingredients that you choose and mix well. In a separate bowl sift the flour, baking pwd and salt and any spices your variation calls for. Stir the dry ingredients into the wet ingredients until just combined. Don't overmix. Fold in the additional ingredients from your ingredient choices. Spoon the batter into oiled or lined standard muffin tins and bake for 20 to 25 minutes until puffed and golden brown.

BLUEBERRY LEMON MUFFINS: add 1 1/2 cups fresh or frozen blueberries and 1 tbsp of freshly grated lemon peel in the wed ingredients. (I added 1 tbsp of poppy seed into my dry ingredients with a smidge of cinnamon...you know me!)

APPLE MUFFINS: Add 2 cups of grated tart apples and 1 tsp of freshly grated lemon peel into the wet ing. Add 1/2 tsp of cinnamon to the dry ingredients. Fold 1/2 cups of chopped nuts - walnuts or pecans - into the mixture at the end if you wish.

BANANA MUFFINS: Add 1 1/2 cups of mashed ripe bananas to the wet ingredients. If you wish, add 1 cup of chopped nuts and 1/2 cup of chocolate chips into the batter.

ZUCCHINI MUFFINS: Add 2 cups of grated zucchini to the west ingredients and 1 tsp of cinnamon and 1/2 tsp of ground cardamon to the dry ingredients. Fold 1/2 cup of raisins or currants and 3/4 cup of chopped nuts into the batter if you wish.

Shopping local....hey...I'm all for it...especially on a Sunny Day!!!

2010-03-06T20:35:00.000-08:00

Sorry folks...no real food post today either...unless you can call shopping local farms and markets as a food post...wait...I think that qualifies! At any rate...I was busy this gorgeous spring like sunny day on the Pacific Coast going inland to shop at some local dairy, goat and produce farms for my cooking in the week ahead. What I found was a pleasant surprise...a little historic village in the midst of the delta flats....click here for a photo tour with me.!!!!

Udon Noodles in Spicy Peanut Sauce, Garlic Prawns and Tuna Radish Sprouts...dinner for one anyone?

2010-03-05T07:31:00.000-08:00

Whew....what a first week back into routine....yikes! And yep, my routine is a rather hectic daily pace! So its been a bit hard to get back into baking and cooking like I like to create in my kitchen....simply due to lack of time. But that doesn't mean that a simple meal after a hard day's work has to be plain. This was my dinner last night....at 8 p.m., upon returning home from work. Sorry the photo is not taken in the best light....

Udon Noodles in Spicy Thai Peanut Sauce:

Pour a little sesame oil in a hot frying pan...maybe 1 tsp. Add 1 clove minced garlic and a dash of hot sauce. Let it sizzle for a few seconds and then add 1/4 cup vegetable, fish or low sodium chicken stock. Stir and add 2 tbsp. peanut butter. Stir to thicken. Pour over prepared Udon Noodles (gee whiz...at 69 cents per package this is a MUST item to have in your pantry for these late night meals..grin) and stir.

Garlic Prawns

Well this does not need instruction really... Just melt some butter...yes friends...butter...into a frying pan. Add slivered garlic...maybe 3...I love garlic. Stir til garlic softens. Add peeled and deveined shrimp and heat til pink. By the way...this is always the LAST dinner item I make as you want to serve it immediately!

Tuna and Radish Sprouts
(an on the spot mixture last night...this is not really a recipe...just something I did last night that hey, turned out quite well)

Open and drain one can of flaked white tuna (canned in water or it will be too oily...ick!). Mix with 1/4 tsp grated ginger, 1/2 tsp mirin and a dash of fish sauce. Add a good handful of radish sprouts...I like it 50/50 tuna to radish sprouts....and toss.

...I'm still alive...somewhere under the workload....grin

2010-03-03T05:40:00.000-08:00

Been a wee bit busy since returning from vacation....okay...more than a 'wee' bit! Work is busy, home life is busy....so keeping to some basics at home...eating snow peas from ziplocs and grapefruit slices for brekkies....and Greek salads at night. Why not....my boys have been busy at school and tis just Radar and I at home in the evenings. Must get back to baking and cooking...but this week it is a 'slide into routine again' week. Will be back soon...never fear!

....no posting today....its the Canada/US Olympic Hockey Game eh?!!....

2010-02-28T09:41:00.000-08:00

Canada?

or
the United States?

Which will it be? Either way two things are certain....

we WILL win a medal!!!!

and

there will be no cooking in this house today!

For a few amateur photos of the 'spirit' of the games click here.

Quinoa and Roasted Vegetable Salad

2010-02-27T08:36:00.000-08:00

I love quinoa. I was introduced to this wonderful nutty 'grain' in the late 70s when I strictly followed a vegetarian diet and am happy to see a renewed interest of its use again. I say 'grain' as, of course, it is not really a grain but the seed of the Chenopodium or Goosefoot plant. Quinoa is high in protein, calcium and iron, a good source of vitamin E and several of the B vitamins. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative 'grain' for those who are gluten intolerant.

Amazingly Versatile...

Quinoa Salad

start with 3/4 cup uncooked quinoa
Rinse the quinoa and then drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool. In a separate non-stick pan heat a wee bit of olive oil. Quickly sautee 1 cup chopped red pepper, 1/2 cup chopped celery and 1 minced garlic clove. Remove from heat and toss with 1 tbsp olive oil, 1 tsp tamari soy sauce, 1 tbsp lemon juice and 1/2 tsp lime juice. Add two sliced green onions, 1/4 cup black olive slices and a dash of your favorite hot sauce...I use Franks. Add to the cooled quinoa and toss to coat. Top with some chopped fresh cilantro or parsley and serve....Yummers.

Additional items to add might be lightly sauteed carrots, mushrooms, lima beans, edamame etc. You can see that I added some english cucumber slices in this particular serving! Or add some crumbled chevre....you KNOW I love my goat cheese!

Day 16

2010 Winter Olympics....

Go Canada Go!!!!

Panko, Chevre and Smoked Turkey Stuffed Salmon ... Canadian eh?!

2010-02-26T07:00:00.000-08:00

Wish I could have you all over for a cup of coffee and some great Canadian Olympic Hospitality. Feel free to drop on by to my non-cooking blog for some pictures....hope to add them later today and I'll post the link here then. Meanwhile, I'll just share a real West Coast Canada kind of recipe to get you in the 'mood' this Friday, the 15th day of the Olympics. Never thought I would feel this excited about the games but certainly most of us living here have been swept up in the excitement and HUGE crowds flocking to downtown Vancouver....just to be a part of a world experience. I truly think that speaks to the heart of Canadians....in welcoming the world...in being excited and patriotic...in enjoying the moment...something I hold dear to my heart...and that is reveling in the joy that we can have...here...right now. (Actually, I think the ads for the Olympics 'took' my motto to make it their own....'ici....here'....'right now!)

Baking a fresh salmon steak is such a simple way to make a quick and easy supper....and we do it so often here with all the available fish and seafood on the Pacific Coast that it almost feels too common to note in a recipe. In fact, it is highly likely that I have already posted this once before...grin. But serving fish steamed or baked is so healthy and I long for a basic dish like this at least two or three times a week.

Simply take some salmon steaks, or in this case I had a whole salmon sliced in half lengthwise, and lay it in a lightly buttered double thick tin foil lined pan. I usually use minimal butter but drizzle olive oil on the bottom of the tin foil with a few thin slices of lemons for the salmon to 'rest' on and take it off the foil. This prevents it sticking to the foil as it bakes. Put the skin side down if using a half side of salmon. In a separate bowl mix panko (or bread crumbs but the Japanese style of crumbs remain nice and crisp), chevre, a few slices of chopped smoked turkey, a shaving or two of fresh garlic, chopped fresh parsley and pepper. Drizzle it with olive oil and spread on top of the salmon. Take the sides of the tin foil 'bed' up and over the salmon and crimp closed. Bake in 350 oven for 20 minutes or until just a beautiful pink. Enjoy....

Chocolate Pecan Coconut Cream Cheese Cake - Sheesh...no wonder they call it an Earthquake Cake.

2010-02-25T07:37:00.000-08:00

On a rare occasion I find a cake mix recipe that really 'works'. And this recipe was NOT one of those occasions...at least not for me.

I found this on allrecipes.com here.

I made the big mistake first of thinking a cake like this could ever come out of a bundt pan

somewhat intact....nope...live and learn! Oh well, it WAS tasty....

....and salvageable ...

as a trifle.

Yep, when all else fails make your cake into a trifle. Layer cake bits, whipping cream (real if possible), and complimentary puddings (here I used a caramel pudding I had leftovers of in the fridge) along with a bit of shaved chocolate and voila!

Orange Date Cake

2010-02-22T08:51:00.000-08:00

Well, I'm back from the Prairies and a wonderful little visit with my father, sister and brother and family. Although I am still technically on vacation...grin....that does not mean the baking stops. And especially as the son is home from University on an extended Reading Week break due to the Olympics. Go Canada Go...sorry but I had to get that in! Actually....I am enjoying all the victories from all countries represented....and those of my friends who have been to events or venues say what a great outpouring of Canadian hospitality is evident. This week I hope to partake in that as I attend some venues myself.

Now....down to business. Here is a great cake to make in a bundt pan if you have one. It is moist and full of flavour. I found it in my favorite cookbook from my Mom, The Mennonite Treasury of Recipes. This page is so well used that I no longer can see some parts of the recipe but I can quote it almost by heart. I have made modifications over the years including adding some spice....cinnamon to be exact... you KNOW how fond I am of cinnamon!

INGREDIENTS:

1 cup butter or margarine
1 cup sugar (I use 3/4 white and 1/4 brown)
2 tbsp grated orange rind
2 tsp grated lemon rind
2 eggs, slighlty beaten
1 cup chopped walnuts
(1 cup chopped dates - my addition)
2 3/4 cups pastry flour (I use regular flour...no biggie...grin!)
2 tsp baking pwd.
1 tsp baking soda
(2 tsp cinnamon and 1/2 tsp nutmeg - my addition)
1/2 tsp salt
1 cup sour milk (uhm...buttermilk or use 1/2 cup sour cream stirred with 1/2 cup milk)

Turn oven to 340 degrees. Grease your bundt pan and dust with flour. Blend the sugar and butter and beat until it is light and fluffy. Add the eggs, orange and lemon rinds and beat. In a seaprate bowl stir the dry ingredients including spice. Add to beaten egg and butter mixture alternate with the milk. Fold in the dates and walnuts. Pour into the prepared pan and bake in oven for 50 to 60 minutes. While cake is baking mix together the following ingredients for a glaze. Bring to a boil and remove from heat when sugar has dissolved.

Glaze:

1/2 cup fresh orange juice
1 tsp fresh lemon jice
1/4 cup sugar

Pour over warm cake while it is still in pan. Cool completely before inverting. The cake will absorb the glaze. I always poke a few holes in it with a skewer....just to get it deep inside the cake....oh yum yum!

Quick and Easy Homemade Turtles!

2010-02-11T05:29:00.000-08:00

Need a 'treat' in a hurry or a quick 'take along' to a coffee function?

How about home made turtles?

Not only easy to make, you probably have these ingredients close at hand

and it takes just a few minutes to make these delicious little treats.

All you need is:

'bowtie' pretzels (um....I think unsalted would be better but you can see, salted is all I had and you know what....it kinda was neat to have sweet and salt together...but really you only want the 'crunch' of the pretzel...grin.)
Rolo chocolates (now, I could only find the mini ones which meant two to a pretzel.....and then as I ran out I chopped Mars bars into cubes ... no difference...just a bit messier)
Pecans, Cashews or nuts of your choice
White chocolate for 'drizzle' if you wish

Lay parchment paper out on cookie sheet. Place the rolos or caramilk filled chocolate on top of each pretzel. Place cookie sheet in 350 degree oven for 3 minutes max. Keep checking the oven every minute...you want the chocolate to be slightly melted but NOT too much or you will 'lose' the caramilk.

Remove the cookie sheet from the oven and immediately place a nut on each softened chococlate treat, pushing it into the chocolate to secure its position.

Drizzle some with melted white chocolate for an extra fancy look.

Let cool.....enjoy!

Curried Lentil Soup

2010-02-07T10:35:00.000-08:00

A lovely little lentil soup recipe was making its rounds at work this past week with many variations and taste testing.....yum. How fortunate to have cooks at work who like to experiment too. Not able to resist change to the original recipe sent my way....AND as I had my 'vegetable bin' to empty....I made a few modifications. I added cauliflower, some left over roasted red pepper and shredded carrots. I pureed some of it but left 1/2 the batch in a more 'chunky' state to give it a bit of a heavier 'broth'.

Happy Sunday one and all.....despite the gorgeous sunny day yesterday AND the cherry blossoms beginning to show....today is dull and rainy. Best that way....it will force me indoors where I'd RATHER NOT be...sigh. Oh, and Happy Superbowl day too I guess for those of you who will be watching it. Love all the 'snack ideas' which have been posted this week....hmmmmm....maybe I'll find a wee bit of time today to bake and create. :)

Curried Lentil Soup

....mostly the original version...
but gee whiz....modify to suit your taste....

this recipe can easily handle it

Ingredients:

1 to 2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced (or more if you wish)
1/2 tsp. minced ginger (optional)
1 potato or yam, sweet potato. Add some shopped carrots or cauliflower too if you wish
1 tsp cumin pwd
1 tsp curry pwd
1 tsp ground coriander
1/2 tsp turmeric
1 dash of hot sauce - optional
1 tsp chili pwd (optional....I don't like to use chili pwd mixed with my curry spices....just a preference of mine!
1 can lentils or 2 cups red lentils soaked and drained
1 can tomato paste or 1 can tomato soup if you don't have the paste
1 can or 1 cup fresh chopped tomatoes (or use up that leftover salsa in the fridge)
2 liters or about 6 cups of low sodium chicken broth
chopped green onion for garnish

Heat olive oil in a large soup pot. Add onion, garlic and ginger if using. Saute until softened. Add dried spices and hot sauce and stir to coat. Add veggies and stir to coat.....continue to 'braise' for a wee bit. Add broth and bring to boil. Turn down heat and add lentils. Stir and add tomatoes, paste/soup etc. Cover ans simmer about 20 minutes. Puree in portions if you wish a thicker broth, making sure to leave about 1/3 chunky for colour and taste.

Cranberry Pecan Banana Muffins

2010-02-05T07:20:00.000-08:00

adapted from a Canadian Living Recipe for Banana Bread

What you need:

1/2 cup butter, softened

1 cup sugar

2 eggs 3 small mashed bananas (about 1 cup)

1 tsp vanilla

1 tsp lemon juice

2 cups flour

1 1/2 tsp baking pwd

1/2 tsp baking soda

1/2 tsp salt

1/4 cup milk

1 1/2 cups coarsely chopped fresh or frozen cranberries

What you do:

Beat the butter and sugar in a large bowl until fluffy. Beat in the eggs one at a time beating well after each. Then beat in the bananas, vanilla and lemon juice.

In another bowl, whisk together the flour, baking pwd., baking soda and salt. Stir it into the butter mixture alternately with the milk. Fold in the cranberries and pecans. Pour batter into medium size muffin tins 3/4 full. Bake in 350 oven for 20 to 30 minutes until center springs back from touch.

These freeze well.......enjoy!

Sorry the picture did not turn out great in the evening light.

Old Fashioned Poppy Seed Cake with Lemon Custard Filling

2010-02-02T19:55:00.000-08:00

This is a cake my mom used to make...or at least a very similar one. She would pour the batter into a large baking pan and when it was done, she would divided it into four equal 'slabs' with a trained eye. Then she would layer the custard between the slabs and ice with a simple butter icing. I remember waiting to eat the crusty edges that she would trim off the layers.....they were so very tasty!

I found this recipe in the Mennonite Treasury of Recipes. It was submitted simply by a "Mrs. K.W.". I baked mine in two cake pans with removable bottoms and made an easy to please whipped cream cheese icing which I'll share with you as well.

This is an easy to make cake that will impress your guests!

INGREDIENTS:

1/2 cup poppy seed

1 cup milk

3/4 cup butter

1 1/2 cups sugar

2 cups sifted flour

1 1/2 ts. baking pwd.

4 3gg whites stiffly beaten

1 tsp vanilla

Filling:

1/2 cup sugar

3 tbsp flour

1/4 tsp salt

1/2 cup water

4 beaten egg yolks

1/2 cup lemon juice

1/3 cup butter

Soak poppy seed in milk for two hours. Cream butter and add sugar; cream until light and fluffy.

In a separate bowl sift together dry ingredients. Add alternatively with milk and seed mixture. Add the vanilla. Fold in stiffly beaten egg whites.

Pour into 2 greased and parchment lined cake tins.

Bake in a 350 degree oven until done. YIKES...that is what it said. This can be alarming to someone who is not an experienced chemist!!!! However, it did say it would be done when it turned a golden brown and the edges come away from the pan. As you can see, it did turn a beautiful golden brown and that took roughly 30 minutes. Set pans on a rack to cool.

Filling: Over boiling water or in a double boiler (I don't have one...just put a smaller pot over a larger pot of water making sure the water touches the bottom of the smaller pan) melt the butter. Add the sugar, flour, salt and water, beaten egg yolks and lemon juice. Cook stirring constantly with a whisk or fork until it thickens. Then cover and cook five minutes longer. Add 1 tsp grated lemon rind or zest and let cool.

Spread between the two layers of cake. Ice with your favorite icing.

I used a butter cream cheese and chose to ice only the top.

Cream Cheese Icing
1(8) ounce package cream cheese, softened
5 tbsp butter, softened
2 cups icing sugar
2 tsp vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. Add icing sugar as needed. If you have any left over...put in container in fridge and just bring to room temperature before spreading.

This cake slices very nicely and is beautiful to serve.

Pour yourself a cup of coffee

and enjoy!

Grapefruit Yogurt Pound Cake with Citrus Glaze

2010-01-31T10:21:00.000-08:00

I bought two bags of beautiful ruby red grapefruit this weekend....what possessed me to buy TWO bags when there are just two of us at home these days is beyond me. Perhaps it was the cool outdoor air at the farmer's market....perhaps it was the daydream state I always get as I shop, basket over arm, through the fresh produce aisles of the rustic wooden building in the country which I love to frequent on the weekends. Or maybe it was the pungent citrus emanating from these gorgeous and sweet orbs of gold. Whatever the case, I ended up with more grapefruit than I could eat in a week...that and oranges, grapes, apples, and much more. Can you bake with grapefruit, I asked myself? Well yes, apparently you can. And I found a great recipe at Picky Cook who used an Ina Garten recipe to produce a wonderful loaf. Hop on over to meet Kristen and her wonderful blog here. I repeat the recipe below for you to enjoy. I must admit, I was so involved in Kristen's wonderful photography that I completely got mixed up and added the grapefruit juice to the batter. The result was a very flavorful loaf indeed...and it served up so wonderfully. Yogurt pound cakes tend to do so.

What you need:

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 eggs
zest of two large grapefruits
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
for the glaze:
1 cup icing sugar
2 tablespoons freshly squeezed grapefruit juice

Preheat your oven at 350 degrees, Grease a large loaf pan with baking spray. Place parchment paper on the bottom of the loaf pan and lightly grease it as well.

Whisk together the flour, baking powder, and salt into a bowl. In another bowl, mix the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. (Here is where I added the grapefruit juice by mistake. I would seriously add some juice here...maybe just not as much...grin.) Alternate adding the dry ingredients into the wet ingredients with the vegetable oil, folding it in until well mixed.. Pour into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Place on cooling rack and allow to cool for about 10 minutes. Remove from pan and place in a larger pan.

While cake is cooling, mix together the 1/3 grapefruit juice and 1 tsp sugar and stir until sugar is dissolved. Poke numerous holes in pound cake with a toothpick or cake tester. Drizzle the juice mixture over cake allowing it to permeate the cake through the holes.

When cake is cold, mix glaze and drizzle over before serving. Yum yum yum is all that I can say. Thanks to Kristen for sharing this unique take on the usual lemon pound cake!

Apple Rum Raisin Pie

2010-01-30T10:47:00.000-08:00

There is nothing quite like the smell of warm apples and cinnamon baking in the oven. Add the delightful addition of plump raisins soaked in rum and a whole new fragrance and flavor is added to the traditional deep dish pie. I can't (truly I can't) make a good pie crust....still on my 'someday' list for the future.....try as I might it does not come out tender and flaky for me. So I used a pre-made pie crust. But be sure to use your favorite pastry for this winner of a pie.

What you need:

3 tablespoons dark rum
1/3 cup raisins
2/3 cup packed light brown sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated fresh lemon zest
1 1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg (if possible)
1/8 teaspoon salt
6 medium apples
few tsp milk
Pastry dough for a double crust pie (or two frozen pie crusts - one to be inverted on top of the other)

What to do:

Place raisins in a heavy sauce pan and cover with rum. Bring to a boil, remove from heat and let stand about an hour. Preheat your oven to 425.degrees and place a heavy baking sheet on the middle rack.

Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into wedges and add to sugar mixture, tossing to coat. Add raisins with any liquid and toss until combined.

Spoon filling evenly into bottom shell (either your homemade pastry or store bought. Dot top with butter. Brush pastry overhang with some of the milk, then cover pie with pastry top crust (bought or homemade). Trim pastry flush with the edge of the pie plate, then press edges together and crimp pinching between finger and thumb or using fork tines. Lightly brush top of pie with some of remaining milk and sprinkle all over with sugar. Cut a few steam vents in top crust with a small sharp knife.

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours. Yummmmmers....enjoy!

Baby Peas andTofu with Cumin

2010-01-29T05:31:00.000-08:00

Wow....there needs to be a better title than that! Grin.

This little dish I served up with the recipes from the last two posts. Really this dish could and maybe should have stood on it's own. It is quite filling and provides all your protein and veggies in a one dish meal. Nothing fancy, just something I threw together and as I am the one who likes tofu the most in my family, I usually get to make it any way I like. The boys politely eat it....but prefer to leave the experimenting to me, knowing I will eat the leftovers! Have a great day!

What you need:

1 box (1 cup of 1/4 to 1/2 inch cubed) medium firm tofu

1/4 cup panko crumbs

1/2 tsp cumin pwd

2 cups fresh or frozen baby peas

a wee bit of oil

What you do:

Cut your tofu into cubes. In a small bowl mix panko crumbs with cumin. Roll tofu in mix. I tried to keep this truly vegetarian so did not use any egg to roll the tofu in first. If you are finding that the crumbs do not stick to your tofu, you might want to roll it in whisked egg first. Because my tofu was sitting in its little 'bin' of water, it seemed to have enough moisture to capture a few crumbs...all I really needed.

In a medium pan heat oil and then pan fry the tofu. Set aside to drain. Pour oil out of pan and and turn heat to low. Place tofu back in pan. Add peas and stir til heated through. Serve immediately.

Salmon and Sprout 'Salad'

2010-01-27T19:42:00.000-08:00

Sorry for the delay in posting the rest of my last week's dinner items. Been a very busy week at work and well, time just flies. But enough of that! Just looking through my picture files I am rejuvenated thinking of this little creation I based on a delightfully light salad we had at our local Japanese restaurant the other night. It wasn't a great recreation but it was very tasty nevertheless and was a great 'next course' after our enoki mushroom soup on the previous post.

What I used:
(for two or three servings)

1 lightly steamed salmon fillet - cooled (or you could used canned salmon....about 1 cup)
1 tbsp rice vinegar (or to taste)
1 tbsp mirin sauce (or to taste)
1 light dash hot sauce - or a tiny pinch of wasabi
2 cups of your favorite sprouts - I used alfalfa sprouts

What I did:

Flake the salmon into small pieces. Pour vinegar and mirin over the salmon. Mix in the dash of hot sauce or wasabi and toss. Let sit and marinate whilst you prepare other wonders in the kitchen. Toss with sprouts thoroughly just before serving. Enjoy....a very healthy and light salad which, if served with a tofu dish (next post) is more than ample!

Red Miso Soup with Spinach and Enoki Mushrooms

2010-01-26T05:43:00.000-08:00

Although I share recipes here....to be honest....for the most part I just create as I go. Of course, this does not work for baking so well....but I find cooking, once one gets a 'sense' of flavour, you can experiment to your heart's content. Particularity satisfying is when you are able to recreate a dish that you've tastes elsewhere, like at a favorite restaurant for instance. The risky thing is, of course, that someone will jump up and say..."that's not how it is made". However, this IS how I made this lovely little soup for our Saturday Night three course meal....more to come on that later.

Pour 1 tsp sesame oil in your favorite large pot. Add 1 tbsp minced fresh ginger, 1 tbsp red miso paste and 1/2 tsp minced garlic. Saute in the sesame oil for a few minutes. Add a dash of fish sauce (1 tbsp or so) and 1/4 tsp low sodium soya sauce. Stir. Add 6 cups low sodium chicken broth and bring to boil. Turn heat low and add 2 cups sliced fresh spinach and 4 chopped green onions. Heat through. Just before serving add 1 batch fresh Enoki mushrooms. Stir and serve. Yummy!

Gluten Free Blueberry Almond Cake

2010-01-24T09:06:00.000-08:00

Recently my son went through a series of tests to see if some of his health issues were due to gluten intolerance. Turns out that is not the case. In the interim though, it has brought me a heightened awareness of gluten and the part it plays in our diet, our grocery purchases and the huge impact it has on our own health, let alone those who can have serious health risks if it is consumed. I am finding more and more friends who are intolerant to gluten and so I have been on the search for recipes. When a colleague brought this delightful little gluten free cake in to share with us the other day I asked for the recipe to share with you here. It is originally from Canadian Living and you can find it on their website at www.canadianliving.com. ...just go to the recipe section.

What you need:

1 cup ground almonds
3/4 cup Splenda for baking
2/3 cup cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
3/4 tsp almond extract
3 eggs - room temperature
1/2 cup light sour cream
3/4 cup fresh blueberries (or frozen works just fine)

What you do:

Whisk together ground almonds, Splenda, cornmeal, baking powder and salt.

In a separate bowl beat the butter with the almond extract until it is light. Beat in eggs, one at a time, beating well after each one. Beat in the sour cream. Stir in the almond mixture. Lastly, fold in the blueberries.

Pour into a greased and parchment paper lined 9 inch round cake pan. Bake at 350 F. for 35 minutes or until toothpick inserted in centre comes out clean. Let cool on rack for 10 minutes and remove from pan. Cool completely. Serve with a dollop of whipping cream if you must....grin. You really don't need it...the cake's delicate flavours stand on their own.

Saturday Morning Fruit and Fibre - Pear and Apple Crumble

2010-01-23T13:11:00.000-08:00

On Saturday mornings I often make a fruit crumble to fill the kitchen with warmth and goodness....the aroma of cinnamon and fruit greeting those who wake later than I do. I know I have shared this simple recipe somewhere before, perhaps under Pear and Cranberry Crumble. However, I do believe I have lost those pictures from this blog and really, whats the harm in repeating the recipe? Grin. Here tis, and wow...we sure enjoyed it this morning, even dropping off a separate little dish of it at the neighbour's door to greet them when they fetched their morning paper. You can certainly feel free to mix up the fruits somewhat....you will see that I did. I even added 1/2 cup blackberries which were all lonely in the freezer and needed a place to 'make a difference'.

What you need to make my version:
(makes four generous servings)

1 medium apple, 1 medium pear (cored, peeled and sliced)
1/2 cup blackberries (or other)
1/2 cup brown sugar (Use Splenda brown sugar blend if you have it)
3 tbsp minute tapioca
2 tsp lemon juice

Crumble Topping:
2/3 cup rolled oats
2/3 cup Bran Buds or All Bran cereal
1/3 cup brown sugar (Use Splenda brown sugar blend if you have it)
1/2 tsp ginger
1/2 to 1 tsp cinnamon
1/2 cup hard margarine or butter (cut up)

Combine the first ingredients in a medium bowl. Spread it evenly in a greased 2 quart shallow baking dish.

Topping: Combine the first 5 ingredients in a large bowl. Cut in the margarnie until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit mixture. Bake in a 375 oven for 40 to 45 minutes. Let stand for a few minutes before serving. Serve with fresh thick cream if you want to 'be naughty'. Grin!

Applesauce Spice 'n Raisin Loaf

2010-01-22T07:38:00.000-08:00

Yet another great recipe from the Mennonite Girls Can Cook blog, this recipe makes two loaves or place in a deep baking pan for thick slices of homemade goodness. I loved this recipe because of its simple ingredients and mixing. Plus, any recipe using cinnamon and raisns goes over well with my boys for stuffing in lunches....yummers! I'm afraid my pictures simply do not do justice today...sorry folks. But this loaf is tender and moist....and chocoblok full of flavor!

What you need:
1 cup raisins
1 tsp cinnamon (I used 2 of course :}
1/2 tsp cloves
1/2 tsp allspice
2 ½ cup flour
1 1/4 cup sugar
1 tsp salt
1 tsp soda
1 tsp baking powder
1 ½ cup apple sauce
½ cup oil
½ cup reserved liquid
2 eggs
½ cup fresh walnuts, chopped

What you do:
Put the raisins and spices in a pot and cover with water. Cook for 20 minutes. Drain and keep 1/2 cup of the liquid. Whisk dry ingredients in a separate bowl. Add applesauce, oil, 1/2 cup reserved raisin liquid and eggs. Beat for two minutes. Stir in the raisins and nuts. Bake in 2 small greased and floured loaf pans or a deep baking pan (I did mine in a 8 x 8 deep pan) for 45 minutes in a 350 oven or until a toothpick inserted into the middle comes clean. ARGH...I always have a 'split' in the middle of my loaves....sigh!

Enjoy enjoy enjoy...and have a great weekend!

Incredible Buttermilk Cake - you add the berries

2010-01-19T22:18:00.000-08:00

I came across this incredible recipe when browsing the Smitten Kitchen site and immediately fell in love with the simplicity of it. I had all the ingredients and even after reading the recipe again, could not believe that it would produce such a wonderful cake. I doubled the recipe and used frozen plump summertime blackberries I had stashed away in my freezer. What can I say.....it was miraculous....what came from that simple cake was a whole bevy of compliments and enjoyment from my colleagues at work....a real winner. Don't be fooled....this cake may be simple but its flavour will knock your socks off. I placed my two cakes one on top of the other....with a thin layer of whipped vanilla cream and cream cheese in the middle. Then I dusted the top with icing sugar in a pretty little lacy pattern.....divine.

What you need:

1 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup sugar (plus 1 1/2 tsp to use as topping)
1/2 teaspoon vanilla
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup buttermilk
1 cup berries (Smitten Kitchen uses fresh raspberries and suggests any berry will do. I agree. I used blackberries - still frozen. Blueberries would also be lovely.)

What you do:

Preheat oven to 400°F. Butter and flour a 9-inch round cake pan or line with parchment paper....I always do...so much easier to serve that way. I also used cake pans with removable bottoms for ease when removing from pan.

Whisk together the flour, baking powder, baking soda, and salt. In a separate and larger bowl, beat the butter and 2/3 cup sugar with an mixer at speed until light and fluffy, then beat in the vanilla and zest. Add the egg and beat well.

At low speed, mix in flour mixture, alternating with buttermilk, mixing until just combined.Spoon batter into cake pan, smoothing the top. Place berries about 1 inch apart and evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a toothpick inserted into center comes out clean;, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Try stacking on top of each other with a creamy spread in between. Dust with icing sugar for a professional finish. Enjoy!!!!

Bavarian Apple Torte

2010-01-18T06:07:00.000-08:00

The son was home for the weekend and amongst other things, we shopped a few groceries to stock his little fridge at university. The bag of apples was just too large to fit in to the fridge so I came home with 1/2 a bag more apples than I needed. A quick browse through my favorite recipe blog, Mennonite Girls Can Cook, gave me a whole bunch of recipes to choose from. This little torte was so much easier than I expected and I am pleased with its professional appearance. Thanks Anneliese for once again proving that good baking is not always difficult!.

What you need:

1/2 cup butter
1/3 cup sugar
1/4 tsp vanilla
1 cup flour
2 – 8 oz pkg.cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla
1/3 cup sugar
1 tsp cinnamon
approx. 3 cup sliced apples (thinly)
1/2 cup sliced almonds

What you do:

Cream the butter, sugar and vanilla. Blend in the flour. Spread dough on bottom and a little up the sides, of a 9 or 10” spring-form pan. (I always put parchment paper on the bottom...easier for slicing and serving later.)

Beat the softened cream cheese and sugar. Add the egg and vanilla mixing well. Pour into the pastry-lined pan.
Mix together the sugar and cinnamon. Toss the apples in the sugar mix and lay in pattern over cream cheese layer. Sprinkle with remaining sugar mixture. Top with sliced almonds. Bake at 400F for 10 min. Reduce temp to 375F. Continue baking 45 min. Cool before removing rim of pan.

Fish Chowder with Carrots and Leeks

2010-01-16T21:44:00.000-08:00

With these dark, windy and rainy days turning into weeks until spring I love to have the goodness of soups stacked in my little handy containers in the freezer and a pot or two simmering on the stove. Today I made fish chowder. A West Coast 'must', I do believe everyone here has a special recipe tucked up their sleeve ....even this transplanted Prairie Girl. Its easy to make chowders using what veggies you have in your fridge to compliment the type of fish you chose. Using white fish like cod will ensure chunky fish pieces in your soup. If you are going to puree most of it...I would encourage using talipia or some other such soft fish as it won't make a difference if it falls apart. Today I used cod and this is what I did today.......

WHAT I USED:

1 tbsp olive oil
1 tbsp butter
5 bay leaves
pinch of dried parsely
pinch of salt and pepper
pinch of dried tarragon
pinch of dried basil
pinch of sage
two star anise
1 leek - chopped white and thinly sliced green
five stalks of celery including leaf (use inner stalks if you can) chopped
4 carrots thickly sliced
2 potatoes chopped
6 cups low sodium chicken broth (roughly - or use veggie, fish but NOT beef stock please)
2 fillets of white fish (cod, talipia etc.)
1/4 cup cream (optional)

Heat olive oil and butter over medium low heat in large soup pot. Add leeks and savory spices. Stir to coat and saute a wee bit .....just cause the aroma is sooooo intoxicating....grin! Add other veggies and stir to coat. Leave to soften over heat for about ten minutes, stirring occasionally. Add stock. Bring to a boil and then turn down low and simmer, covered, for about twenty minutes.

Place your two fillets on top of the veggies and stock. Add two star anise to stock and cover. Keep simmering (the fillets are steaming on top) for another ten or so minutes, until fillets are cooked through. Remove whole spices and 'stir roughly' allowing the fillets to break apart into pieces. Add cream and heat through. Serve and enjoy! If you wish a 'creamier' soup, you could puree a portion of the soup in a blender or using your hand held blender...pulse 1/4 of the soup into a creamy mixture.

Chocolate Cakes with Cream Cheese and Cherries....how delightful!

2010-01-13T20:22:00.000-08:00

These little cakes were not only beautiful to behold, they were a cinch to make and the ooooohs and aaaaaahs that they drew were amazing! Yummy yummy yummy! When I brought these in to work I was even accused of single handedly bringing down many a New Year's resolution. Well, here is the thing....one has to use moderation in everything one does in life.....and a bite of sweets once in a while does one good. Discipline on seconds is the key!

This recipe was posted by Anneliese from Mennonite Girls Can Cook....a site which you all know by now that I strongly endorse. You may find her original recipe here and I did not modify it one bit! I repeat it below for you but do go for a visit to this wonderful site! These ladies really do know how to cook!

What you need:
Filling:
1 - 8 oz pkg cream cheese
1/3 cup sugar
1 egg
pinch salt
1/2 tsp vanilla

Cupcakes:

2 1/2 cups flour
1/3 cup baking cocoa, sifted
1/2 tsp salt
1 1/4 cups sugar
1 1/2 tsp soda

1 large egg
1 1/2 cups water
1 1/2 Tbsp vinegar
1/2 cup oil
1 tsp vanilla
Use 1/2 to 3/4 can cherry pie filling for topping

What you do:

In a small bowl blend the filling ingredients with a mixer until smooth. Put it aside. In a medium sized bowl combine the dry ingredients. In a large mixing bowl, beat the egg, water, vinegar, oil and vanilla. Sitr in the dry ingredients until smooth. Fill wel greased cupcake tins 3/4 full (1/2 full if using the mini muffin tins). Crop one 1/2 tsp of cheese filling in the center of each cupcake (1 tsp for the larger size). Bake at 350 F. for 15 minutes or 20 - 25 minutes for the larger size.

Now, as Anneliese points out, you can put the cherry topping on the cakes before baking or after baking. I prefer to do it before baking to make these easier to transport.....which of course, I did...to work! Grin!

Cranberry Walnut Oatmeal Muffins.....now thats the way to start your day!

2010-01-11T20:01:00.000-08:00

These muffins got us started Sunday morning before the husband and I started a busy day. Its a bit of a hybrid between several recipes from the book 'muffins - Sweet and Savory Comfort Food' by Cyndi Duncan and George Patrick. These are very yummy and I'm convinced that using brown sugar and oatmeal qualifies this recipe as 'good for you'!!!!

WHAT YOU NEED

1 cup firmly packed light brown sugar
1/4 cup unsalted butter
1 egg
1 1/8 cup quick oats
1 cup buttermilk
1 1/4 cups flour
1tbsp baking pwd
1 tsp salt (or NO SALT brand)
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking soda
1/2 cup finely chopped walnuts
1/4 cup icing sugar...I know I know...we are all watching our diet no....good grief! You can skip this part if you want...grin
1 1/3 cup frozen cranberries chopped (no need to thaw)
zest of one orange with a squeeze or two of the juice.

Preheat your oven to 350 to 375. Spray your muffin cups with nonstick cooking spray....or if you are wanting to bring some into the office like I always do, line the muffin tin with baking cups.

Chop frozen cranberries roughly in halves and place in container. Toss with the icing sugar. Add the orange zest and one or two tbsp squeezed fresh orange juice. Toss again and set aside.

In a large bowl, cream the brown sugar and butter. Add the egg and beat well. Stir in the oats, buttermilk and vanilla.

In a separate bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, baking soda and walnuts. Add the butter mixture stirring just until moistened. Fold in the cranberry mixture.

Fill muffin cups 2/3 cups full. Bake for 15 to 20 minutes or until the center just springs back when touched.

Curried Ginger Carrot and Pear Soup

2010-01-10T07:18:00.000-08:00

Each weekend I try to make soup for the week's lunches ahead of time, freezing portions in little containers. The other weekend I realized I did not have many ingredients on hand to do so. But I did have carrots, yams and my trusty low sodium chicken broth in the pantry. I also had two very ripe pears 'calling my name' and I just hate to waste any food item. So I threw them altogether to make this delightful little soup. Here is what I did......

INGREDIENTS:

Carrots (about 3 cups chopped)
Yams (about 1 cup chopped)
Pears (2 chopped)
1 to 2 tbsp grated fresh ginger
1 garlic clove minced
1/2 chopped onion (if you wish)
1 tsp curry pwd, 1/2 tsp cumin
5 cups low sodium chicken broth (I usually dilute my bought versions of broth 1/3 water to 2/3 broth. It is just more economicial and the flavour is just as good. Don't forget, the veggies is what we are flavouring with, not the chicken broth.)

Add 1 or 2 tbsp of butter (or 1 tbsp of olive oil) to your soup pot and turn heat to medium low. Add grated ginger, garlic and optional onion. Saute until soft. Add chopped carrots (I had baby carrots), pears and yams. (I had a few red and yellow pepper slices frozen from Christmas stir frys so I added them too.) Toss with the spices, stir to coat and continue to simmer on medium low with occassional stirring until the veggies are well coated and starting to cook. Add the broth, bring to a boil and then cover and simmer until veggies are cooked through.

When done, remove to food process and pulse until mostly blended....a few chunks of veggies left make the presentation more attractive. I usually use a hand held electric emulsifier (my trusty BRAUN) and mush it all right in the pot.). You may add cream here...as most recipes do....I don't find it necessary. Stir in a few tsps. of chopped parsley or 1/4 cup frozen baby peas for colour and serve with a dash of nutmeg. Oh yes, the pears you ask? Just the perfect amount os sweetness which the carrots already have.....and the resutl.....very good!

Basmati Rice with Paneer and Peas

2010-01-03T07:26:00.000-08:00

Simmered in ghee with garlic, lemon and cumin....this delicious 'pilaf' of sorts can easily be served as a one dish meal! Hearkening back to my vegetarian days, I was reminded of this combination when I noted several bloggers posting it in the month of December. I am sure there are much more ingenious or 'original' ways to make this than I do but remember the whole point of recipe blogging is to INSPIRE others to try something new. At least that is MY point in blogging...so go ahead, find a new twist on the recipe ... but above all...enjoy. For those of you who have not tried paneer....you can find it in the frozen section in Superstore or in your local India markets. After years of refusing to eat paneer....my son decided he loved it done this way...rather than in my traditional paneer curry. So go figure eh?! Grin....Happy New Year again...just love saying that and who knows....the hearkening I am getting back to those old vegetarian days may prevail more in my cooking this year.....

Heat a few tbsp of ghee (or you may use butter) in a heavy frying pan.

Add 1 to 1 1/2 cups paneer chopped to 1/4 inch cubes.

Pan fry on medium heat for a few minutes, turning paneer over gently until it turns golden.

Remove and drain on paper towel.

In a separate pot heat two tbsp butter and lightly saute 2 minced garlic cloves, 1/4 tsp cumin and 1/2 tsp lemon juice. You may add some diced onions and coriander seeds here too. ....

or other spices as you see fit.

Add 1 cup basmati rice. Stir to coat with butter mixture. Add 1 cup chopped fresh coriander

(okay...I KNOW that is parsely there but I didn't have fresh coriander in the house - grin).

Add two cups low sodium chicken broth and turn to medium heat until boiling.

Turn heat low, cover and cook until moisture is absorbed.

When rice is cooked...gently stir in 1 cup frozen baby peas and the drained paneer.

Cover with lid and leave on burner to heat through.

Enjoy my friends!

Cheesecake Brownies

2010-01-01T07:38:00.000-08:00

Happy New Year

all my friends out there in blogdom!

....may the year 2010 bring you ....

health,

peace,

fulfillment

and

joy.

May you live each moment with

purpose; expecting to

receive the 'returns' that come with

living a life where

you have made positive choices

and decisions which you know are right

for you.

I wanted to post this yesterday....the last day of the old year...because I knew many blogs would be all 'a buzz' with lean cooking, healthy baking etc. and this little sweetie is, of course, not on that list. Alas, I had such a busy last day of the year that I ran out of time to post. But it IS what I made for staff who had to work yesterday....and it is a good little brownie. I am not one for fad diets and silly resolves which attach themselves to one day a year anyway. So here it is....a simple little recipe and it will round out the last of my Christmas food photos.

Cheesecake Brownies:

(adapted from2008 Best Loved Cookies and Bars - Taste of Home 2008)

1 pkg yellow cake mix (I used chocolate mix - thus the brownie title I used, grin)
3 tbsp butter, softened (for some reason I had to add 2 more as it was not enough moisture)
1 egg

Topping:

1 pkg (3 oz) cream cheese, softened
2 cups icing sugar
1 egg

In a large bowl, combine the cake mix, butter and egg until well blended. Spread into a greased 9 in. baking pan.
In a small bowl beat the cream cheese, icing sugar and egg until smooth. Spread evenly over the batter.
Bake at 350 for 30 to 35 minutes or until a toothpick comes out of the center clean. Cool, cut into squares and store in refridgerataor. I drizzled some melted chocolate on top for a beautiful pattern. Of course, if you use the yellow cake mix you might not wish to. I have made it once with the yellow cake mix and it tastes very much like a butterscotch brownie. Enjoy!

Its not over until.....

2009-12-26T20:11:00.000-08:00

......and I'm not singing...grin!

(I won't fill in the middle of the expression..

....you get the point!)

I couldn't resist showing you the 'steal' I got at Michaels today....and I don't usually go out on Boxing Day. But the son and his electronics...you know! At any rate...these little baskets I picked up for just under $3.00 each and as I am still attending a number of functions this week I thought I would fill them with a few good old fashioned cookies and perhaps a mug and packets of hot chocolate for hostess gifts. Sound good? Whew.....have to get back into that kitchen this evening yet as I am back at work this week...no time off for me except for Christmas Day and Weekend. How is your holiday time? This year was very different for me but you will have to visit me on Schemmelhos to catch up on that news. For the time being....I'm off to bake some old fashioned shortbread, ginger crinkles and who knows what else...grin! Talk to you all real soon!

A Very Merry Christmas......

2009-12-25T19:51:00.000-08:00

....from our house to yours....

or in this case....

from my favorite place to walk and muse.....

....and on this very special day,
shared with a handsome young man,
my son.
May the joy and warmth of the Yuletide Season
fill your hearts and home with warmth,
joy, peace and prosperity.
Will see you in the New Year
if I'm not tempted by recipe books found under the tree
before the New Year arrives!

Raisin Shortbread

2009-12-19T05:41:00.000-08:00

In our house, shortbread is a definite hit! All kinds and varieties. Most often though, I prefer a simple and plain cookie to serve with tea. This little shortbread bar appealed to me as the dough was similar to a basic recipe and the addition of raisins seemed a nice touch. I think I overworked the dough a bit and so it was a bit 'crummy' as you can see in the pictures. I do think I would try it again though and perhaps you would have better success. I will say that the shortbread was delicious and the idea of the beaten egg on top was beautiful and turned out well. Sorry the pictures are not great.....here is a link to the site on Joy of Baking where you will find not only this recipe but tons of others!

INGREDIENTS:

1 cup of unsalted butter
1 tsp vanilla extract
1 cup icing sugar
2 1/2 cups flour
1/2 tsp salt
2 cups raisins

GLAZE:
1 egg slightly beaten

Cream butter and vanilla until smooth and creamy...a real must for shortbread. Add the sugar and again, beat until light. In a separate bowl whisk together the dry ingredients...then add to the butter mixture. Mix until the dough JUST comes together...my mistake is to overdo it and then it separates again. Divide the dough into two making one half slightly larger than the other. Spread the smaller half of dough over the bottom of a 9 x 13 greased or parchment lined pan. Press gently into pan to form an even layer. Sprinkle raisins on top and press lightly into dough. Crumble the remaining dough over top and press gently onto raisins to form a smooth layer....grin...good luck. Mine was not SMOOTH but it worked! Then beat the egg and brush over top with a pastry brush. Run the tines of a fork in lines over the top of the egg mixture to give it a 'marbled' effect when baked.

Pop into a 350 degree oven for 30 to 40 minutes or until it is golden brown. Cool on a baking rack and then cut into squares....enjoy with a great cup of chai tea!

Potato 'n Smoked Gruyere Tart

2009-12-13T09:33:00.000-08:00

This weekend I am cooking in advance for our work Christmas Potluck. With the crisp cold air outside and sparkling crystals of snow falling outside the window....its been a warm and cozy weekend...a much needed 'back to the kitchen' for me! This is where I find peace and relaxation....by my stove and in the warmth of my home.

I found this little gem of a recipe in our local IGA free recipe booklet called 'Inspired - for the love of good food'. I am sure you can click on their product page and get recipes very similar to the magazine. This recipe is advertised as a potluck dish and it sure is a great, easy and inexpensive, make and carry item. I changed it up a bit....only because I did not have petite potatoes nor did I have smoked paprika. I did have some smoked Gruyere which I found great for this dish. Of course, I had to make two tarts....one to sample to ensure the other would be appropriate for the potluck lunch. I served it with rosemary lamb chops and it got a big thumbs up from the husband.....here it is.

Ingredients

2 tbsp olive oil
2 cups sliced yellow petite potatoes (I used regular)
1 tsp salt
pepper to taste
1/2 tsp smoked paprika (I did not have any so I used some smoked Gruyere instead....I'll show you where)
3 tsp chopped fresh flat leaf parsley
5 large eggs
1/2 cup milk
1 9 inch deep dish pie shell (or your own)
1/2 cup shredded marble cheddar cheese (I used 1/4 cup shredded siago and 1/4 cup thinly sliced smoked Gruyere)

Turn your oven to 450 F. Heat the olive oil in a frying pan over medium high heat. Add your sliced raw potatoes and saute for 10 minutes until slightly softened. Season with 1/2 tsp salt, pepper and smoked paprika. Toss in your chopped parsley and set aside.

Whisk together the eggs and the milk and season with the remaining 1/2 tsp salt and some pepper. Spread the potatoes evenly in the tart shell and sprinkle shredded cheddar cheese (or your substitute/layer Gruyere) over top. Pour eggs over the potatoes and jiggle to settle.

Bake for 15 minutes at 450 and then turn down to 350 and bake another 15 minutes. Serve immediately or cover and refrigerate for future. Heat to warm before serving.

Chocolate Almond Toffee Bars

2009-12-11T20:48:00.000-08:00

These scrumptious bars can be found at...where else...Mennonite Girls Can Cook. I often go back to this site where I know I will find just what I am looking for and am assured each recipe will turn out. You can click here for the link to the recipe and I'll include it below.

You will see from my picture that my bars are not as 'gooey and yummy' as those that Anneliese made. I think that is largely due to the fact that I, as usual...did not check to see I had all the ingredients first. In fact I had only 1/4 the toffee bits needed. Instead, I substituted 3/4 the amount with butterscotch chips which still turned out lovely. How do I know? Because everyone wanted the recipe for these 'almond roca' flavored bars when I served them. Enjoy and if you haven't yet, do pop over to the Mennonite Girls Can Cook Blog.......you will find a wealth of home cooking and great recipes happening there!

What you need:

2 cups flour
2 cups oats
1 cup brown sugar
1 tsp baking soda
1 cup butter
2 cups semi sweet chocolate chips
1 cup slivered almonds
1 cup toffee bits ( I had 1/4 cup toffee bits so I added 3/4 cup cup butterscotch chips)
1 1/3 cups caramel sundae sauce ( I had slightly less but it still turned out great)
½ cup flour

What you do:

Combine the first four ingredients in a mixing bowl. Add your melted butter and mix well. Save 1 1/4 cups of the mixture for later. Press the remainder into greased or parchment paper lined, 9” X 13” cake pan. Bake at 350 F for 12 min. or until light golden.
Combine the chocolate chips, almonds and toffee bits. Sprinkle evenly over the base.
Mix the flour and sundae sauce together until smooth. Pour evenly over the ship mixture.
Top with the reserved oat mixture sprinkled over top.
Bake for about 20 - 25 minutes or until the top is golden brown. Cool completely, I mean completely. Using a sharp knife or 'bench scraper' cut into small squares.

Caution: These are extremely addictive!!!!

2009-12-09T05:44:00.000-08:00

Been 'snowed' under at the office....will be posting real soon....I hope!

Pumpkin Chocolate Chip Cookies....with spice of course!

2009-12-05T20:32:00.000-08:00

The other day when I was browsing

all your lovely sites I came across this delightful

recipe which I just knew I was going to enjoy.

A soft cookie with warm pumpkin and cinnamon

tempting your tastebuds, melting in your mouth between

chunks of chocolate...almost poetry.

This recipe is found on My Baking Addiction

and a big thanks to Jamie for sharing it.

Pumpkin Chocolate Chip Cookies

Ingredients

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon

1/2 tsp nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla
2 cups semisweet chocolate chips

Combine the pumpkin, sugar and the oil with the egg. Whisk together until smooth. In a separate bowl thoroughly combine flour, baking powder, ground cinnamon and salt. Dissolve the baking soda with the milk and then stir in into the pumpkin mixture. Add the flour mixture to the pumpkin mixture and stir well. Add the vanilla and chocolate chips. Drop by teaspoonful onto a greased or parchment lined cookie sheet and bake in 350 oven for 10 to 12 minutes. Wonderful!

Ma Po Tofu - the way I make it

2009-12-02T19:53:00.000-08:00

I love tofu ... ask anyone about my love afair with Agedashi Tofu!. But I also like it in spicy dishes such as this little combo. If you've never tried it at your local Chinese restaurant....try making it yourself. It is easy and delicious. You can use ground pork with it or ground tofu....either way it is a great little simple dish that packs a bit of punch!

Ingredients:

200 g. medium tofu cut into 1/2 inch cubes
1/2 cup of minced pork (or replace with ground tofu)
2 tbsp chili bean paste (or similar paste)
3 tbsp peanut oil
2 tbsp fermented black beans
dash of chili hot sauce or crushed chili
1/2 cup chicken broth
1 tsp light soy sauce
1/4 tsp sugar
some salt
2 tsp cornstarch mixed with 1 tsp water
green onions - chopped

Heat a deep frying pan or wok. Add the oil and the minced pork or ground tofu. Stir fry until the pork is browned lightly. Remove the pork or tofu.

Turn the heat to low and add the chili bean paste. Stir fry quickly and then add the fermented black beans and the dash of chili suace. Stiry fry for about 20 to 30 seconds. Add the chicken broth and heat through. Add the tofu carefully and make sure the sauce covers it all. Add sugar and light soy sauce. Turn the heat down and let simmer for a few minutes. Sometimes the sauce thickens up enough at this stage but if you want it a bit thicker, add the cornstarch mixture and turn up the heat to allow to thicken.

Serve with chopped green onions on top either alone or with a side of rice! Enjoy!

Apple Pecan Spice Cake

2009-12-01T05:25:00.000-08:00

Apple, Pecan, Cinnamon...three little words that conjure up the images, scents and warmth of home and hearth. The son was home this weekend and I was busy decorating the house for Christmas. I wanted him to have a glimpse of what he would be coming home for the holidays to in a few weeks time...after finals! Popping this little apple cake into the oven took no time at all and was a perfect aroma to have wafting through the kitchen whilst I decorated the tree and pulled out memories of yesteryear from boxes tucked away for the season. This recipe is one of Betty's who you can find on Mennonite Girls Can Cook and who has guest posted here before! Of course, her cake looks much more 'polished' than mine...grin....and you can see her great idea for topping it off on the original post here!

INGREDIENTS:

2/3 cup butter or margarine
1 cup sugar
2 eggs
2/3 cup buttermilk or plain milk will do
1 1/2 tsp vanilla
3 cups chopped raw apples
2 1/4 cups flour
1/4 tsp salt
3/4 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/3 cup chopped nuts

In mixer cream together butter, sugar, add eggs and vanilla. Whisk together the dry ingredients and then blend in alternately with the buttermilk. Fold in chopped apples and nuts.
Pour into a 9" by 11" greased pan and sprinkle topping over cake.

Topping:

1 tbsp melted butter
1/3 cup brown sugar
1/4 cup rolled oats
2 tsp flour
1/4 cup chopped nuts
1/4 cup coconut
1/4 cup toffee bits
2 tsp cinnamon
Crumble this together and sprinkle over cake.

Bake at 350 for 40 min

Enjoy....and thanks Betty for another 'never fail' recipe!

Cookies and Quiche - Elizabeth's Raisin Oatmeal Cookies and A Quick (Bisquick actually) Salmon Quiche...two for one day

2009-11-29T06:53:00.000-08:00

Some days are just so choco-block full of things to do that 'old standbys' are the way to go! And why not? I think we food bloggers are often on such a bent to do the biggest and best, newest and most original... that we forget whom we are actually feeding....uhm...the family?! Grin. Real good, home cooked, basic food is sometimes the best....and sometimes it is that food that is missed most by a son when he returns home for a visit. These two recipes are ones which I make often and with repeated success. I am loving that I can share these with you today.

Salmon Quiche

Who hasn't used Bisquick to help speed a savoury quiche or

pie along the way?. Nothing wrong with a little help nowand then when you are busy.

If you balk at using pre-mixes...make your own biscuit 'flour' or simply load up on all the fresh veggies and great ingredients to make this an original 'pie' of your own.

2 cup of broccoli -chopped small and cooked (I used frozen and thawed)
3 green onions - chopped
1/8 cup sliced black olives
1/2 red pepper chopped
6 cherry tomatoes sliced into 1/4s
1 can salmon or tuna, drained (I always have frozen salmon so I cooked and flaked that - use about 1/2 to 1 cup)
Fresh chopped basil or dried
You could use some chopped bacon too....nothing wrong with bacon and salmon.....I didn't but it occurs to me that would have been good
Dash of hot sauce
1 cup shredded cheese....I used old cheddar and Swiss cheese
a wee bit of chevre...what...you don't keep that handy in the fridge? Okay, then you may forgo it this time...grin!
1/2 cup Bisquick mix (or your own concoction...grin...love that word!)
1 cup milk
2 eggs

Heat your oven to about 400F.

Grease a large 9" pie plate or square glass Pyrex pan.

Sprinkle all ingredients into the plate evenly except the Bisquick, milk and eggs. Combine the Bisquick with milk and eggs until no lumps remain.

Pour over salmon and veggie ingredients.

Bake 30 to 35 minutes until the pie is firm in the middle.

Serve with a crisp green salad.

A great brunch idea and perfectly quick and easy after a day of Christmas shopping.

Elizabeth's Raisin Oatmeal Cookies

I first posted these cookies in September 2008 and you can find them here. I have to smile when I go back and see my early attempts at photography and page layout in blogging. These cookies, Elizabeth so kindly shared with me, remain a family favorite. Yesterday I did not have the raisins but instead used currants and added a wee bit of rum into the 'soaking' for effect. Yummers! I have repeated the recipe for you below:

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
1/4 cup walnuts (optional)

Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. (This is the secret to cookie's extra yummy-ness! - For a more festive feel, exchange the raisins with currents and add 1tsp of rum for the soaking! Maybe a bit of allspice? Grin..)

Preheat oven to 350 degrees F
In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
Drop by teaspoonfuls onto a prepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Blackberry Pecan Molasses Pie

2009-11-28T07:23:00.000-08:00

I'll admit it up front. This pie was made out of substitute ingredients for what I am sure is a beautiful pie....and I fully intend to make the original recipe some time. The reason I even bother then to share this is that ...hey....I am finally able to have a bit more confidence in the area of BAKING instead of just cooking. Enough confidence to substitute creatively. And the second reason to share this is....well, it was just so darn good! One of the comments I received was that it was similar to mince meat...I think the colour would lend itself to that....and perhaps the dark 'berry crunch' of the blackberries. But there were no additonal spices to make it similar in that sense. I think the molasses flavour surely influenced that comment. It was a strong taste and if you are NOT into molasses....you won't like this pie. (I actually added a tbsp of cocoa to help 'cut' the taste.) But I felt it tasted like memories of yesteryear....and the fresh whipped 'secret' cream piped onto the pie was puuuuuuuuuuurfect. The original recipe calls for cranberries and pecans and can be found on Weekend Cook here, Pop on over to Linda's recipe blog to try it out....I think the colours would be great for Christmas and who doesn't love cranberries?

So here is what I did...I can't even guarantee it will turn out the same twice...grin. I'll post Linda's recipe below with my changes bracketed beside each ingredient. Have fun...and enjoy the pictures.

INGREDIENTS:

Pastry for bottom of pie (premade or your own)

4 eggs

1 cup dark corn syrup(I only had 1/2 cup so I used it plus 1/2 cup molasses)

1 cup light brown sugar

6 Tbsp butter, melted

1 tsp. vanilla extract

1-1/2 cups chopped pecans (6 oz.)

1 cup fresh cranberries, chopped (I used frozen blackberries)

a tad of cornstarch for thickening

Whipping cream (1/2 cup). 1 tsp vanilla and some sugar

Cream cheese - softened (2 oz. of 1/4 cup...whatever...don't sweat it!)

Some icing sugar

Place pie crust on the bottom of a glass pie plate as you would for an ordinary pie. Mix 1/4 to 1/2 tsp of cornstarch into your melted butter. Add the butter to eggs, corn syrup, molasses and vanilla in a large bowl. Whisk together. Stir in the chopped pecans and blackberries. Pour into your prepared crust. Place pie in another sheet pan (just in case it runs over...grin) and bake in a 350 oven for about an hour or until the center 'jiggles only slightly'. Remove from oven and place on rack to cool completely. In fact, when it is cool...put it in the fridge until you are ready to serve. Don' adorn with the whip cream until it is cold.

'SECRET' WHIPPED CREAM TOPPING:

Beat softened cream cheese until smooth. Add whipping cream, vanilla and sugar to taste. If nice and thick, don't worry about adding icing sugar but becuase I wanted to try piping the whipping cream....I added about 6 tbsp of it. Now, you can see, it was a bit runny to pipe but I must tell you, it chilled very nicely. Extra 'cream' was placed in a fancy bowl beside the pie to allow the 'testers' to add if they so desired! All in all, not a bad little pie. Next time...I'll make sure to have that corn syrup in the pantry!!!! Grin!

'what a week' soup!.....Black Beans, Tomatoes, and Sweet Potato

2009-11-27T07:05:00.000-08:00

Oh my...what another busy week! Had to make some soup to tide me through so it was time to 'dive into the pantry and fridge' to see what I could find to make a hearty soup for the cold rainy evenings! No time to do proper grocery shopping this past week so I had to be creative. This isn't a recipe so much as it is a reminder that we all can be creative under pressure.

Saute 1 onion and 3 cloves minced fresh garlic in 1 tbsp EVO in large soup pot. Add ground beef; I had about 1 cup frozen in the freezer....perfect! Brown the beef and add two chopped tomatoes (you could use canned, I had fresh ones on the counter to be used up), 1/2 chopped green pepper, 1/2 tsp chili pwd., 1/4 tsp cumin, 1 dash of Worcestershire sauce and 2 dashes of your favorite hot sauce. Stir and heat through. Add 4 (or more - depending on how thick you want your soup) cups of either beef broth or low sodium chicken broth (or use a veggie broth cube). Stir. Add one whole can of black beans and 1 thinly sliced sweet potato or yam. Drop two bay leaves in and sprinkle a pinch bit of dried savory or basil on the surface. Cover and let simmer until cooked through.

Yummers....and just the right amount of 'heat' to ward off those winter evening chills!

Mini Fruitcakes - Soaked in Brandy or Rum and Topped With Marzipan

2009-11-22T07:35:00.000-08:00

These adorable little mini fruitcakes are a super delight to serve. Fruity and nutty with spices and soaked in brandy or rum...this easy to make cake is also beautiful to serve. Forget the large dark slices of heavy, doorstopper style, loaf cakes we grew up with! (Unless, of course, you are fond of that style of cake...my hubby is so I know you are out there!!!) Even those who are convinced that they 'do not like' fruitcake will enjoy these little bites with a big taste. I found this recipe in Canadian Living's Holiday Celebrations 2009 issue. The only changse I made was that I used a light rum instead of brandy (as you will note below). I did not have all the dried fruit noted so I used an equivalent mixture of currants, mixed citrus peel and dried cranberries and raisins. Also, because I am simply dreadful at rolling ANYTHING out, I found it too fussy to 'cut out' little stars out of the marzipan for decorations. Instead, I simply used a piped butter cream cheese icing to decorate each mini square. These little cakes made it to last week's bake sale as you will see at the end of this post.

1/2 cup golden raisins
1/2 cup sultana raisins
1/2 cup candied citrus peel
1/4 cup currants
1/4 cup brandy (I used 1/4 cup light rum)
1/2 cup chopped walnuts and chopped pecans

In large bowl combine the above ingredients except the nuts. Toss well. Cover and let stand for 4 hours. Stir occasionally. Add the nuts after soaking.

In a bowl whisk together:

1 cup all purpose flour
1/2 tsp baking pwd.
1/4 tsp each cinnamon and ground all spice
1/4 tsp salt
pinch of nutmeg and ground cloves (my pinches of spice are, you know, a bit more than a pinch...grin!)

Remove 1/2 cup of the flour mixture and toss it with the fruit mixture.

In a large bowl beat together 1/2 cup unsalted butter (softened) and 1/2 cup packed brown sugar until fluffy. Add 2 eggs, beating them in one at a time...then beat in 1/2 tsp vanilla. Stir in the remaining flour mixture until just incorporated. Stir in the fruit mixture until combined. Scrape into parchment paper lined 9 inch square metal cake pan, smoothing the top. Bake in a 250 oven until cake tester inserted in the middle comes out clean...about 2 hours. Let cool in pan on rack.

Remove cake from pan peeling off the paper. Soak double-thickness cheesecloth in 1/4 cup brandy (I used light rum). Wrap around the cake. Wrap in plastic wrap, then foil. Refrigerate for 1 week or up to a month.

TOPPING: - 1 pkg. (200g) marzipan and a tad of brandy or rum

Unwrap the cake.
Brush with brandy (or rum). This is necessary for not only flavour but for your marzipan to 'take hold' to the surface of the cake.
On icing sugar-dusted surface, roll out half of the marzipan into an 8 inch square.
Drape over the fruit cake and cut into 36 squares.

(Okay...here is where I have to say once again, I cannot roll things out successfully it seems...at least as per recipes...so I rolled out the WHOLE thing!...Don't sweat it...really it doesn't matter...just make a comfortably 'thin' marzipan layer. If it cracks, you can repair it on the surface with a slight brush or water.)
Roll out remaining marzipan and using a small snowflake cookie cutter cut into 36 snowflakes and place on center of each square for decoration. (I used a butter cream cheese frosting to pipe a 'star' on each square...equally as good, way less work!)

These were truly easier to make than I thought they would be and sold well at the Craft and Bake Sale. I packaged them up in my never ending supply of recycling Christmas packaging I so believe in.....all leftovers were quickly consumed by hubby and son! Yummy and I say...do try these...you are sure to impress!

Fig Pinwheels - A perfect blend of spice, a hint of brandy and fig filled all in time for Christmas baking

2009-11-21T10:05:00.000-08:00

A delicious cookie, beautiful (if you can make 'roll' cookies - which I am NOT that great at to be sure!) and full of spice. These slice cookies can be frozen and brought out 'just before guests arrive' to make and fill your house with the smell of Christmas baking. I found this recipe in Canadian Living's Holiday Celebrations 2009 Magazine and its probably worth a purchase....a lot of great little recipes in there...some more of which I will be sharing later on. These cookies made it to the Christmas Craft and Bake Sale I attended earlier this week and the 'misshapen' ones made it to the hubby's lunches...which he greatly enjoyed! One point though, I found the homemade fig spread delightful ...I loved it in fact; however it was simply not enough to spread over the whole amount. I ended up making one roll with a mixture of almonds and spice for a filling as I did not have enough. Next time, I will double the fig portion. (The recipe below is as given in the magazine.)

YUMMY FIG FILLING :)

1 cup chopped light-coloured dried figs (or dark...it is purely aesthetic)
1 tbsp grated orange rind
1/2 cup orange juice
1/4 cup packed brown sugar
2 tbsp brandy or apple juice
1/2 tsp cinnamon

DOUGH

2 cups all purpose flour
1 tsp cinnamon (you know me...I doubled)
3/4 tsp baking pwd.
1/2 tsp allspice
1/4 each salt and ground cloves
2/3 cup unsalted butter
1/2 cup packed brown sugar
1 egg

In a heavy saucepan bring chopped figs, orange rind and juice, brown sugar, brandy and cinnamon to boil over medium-high heat. Reduce the heat to medium and cook until it thickens...about 3 minutes. Transfer to a food processor and puree until smooth. Scrape into a bowl and cool.

DOUGH: In a separate bowl, whisk together the flour, cinnamon, baking pwd., allspice, salt and cloves. In a large bowl, beat the butter with sugar and mix in egg. Stir in flour mixture. Divide in half and form into 2 rectangles. Wrap each and refrigerate for 30 minutes.

Between waxed paper, roll out each piece of dough into 12 x 8 inch rectangles. Spread each with half of the fig filling, leaving 1/2 inch border along 1 long edge. (Remember....I did not have enough for two rolls so on the other one I sprinkled spiced brown sugar and almond slices.) Using waxed paper to help and starting at the opposite long edge, roll up dough, sealing seam. Wrap each log and refrigerate until firm...about 1 hour. (Freeze at this point by double wrapping with wax paper, and then covering in plastic wrap.)

Cut each log into 1/2 inch thick slices and bake on parchment lined baking sheets in 350 oven until light golden...approximately 10 to 12 minutes. This recipes makes about 96 cookies (or so the recipe says...remember...I am NOT great at roll cookies so I tend to cut mine haphazardly giving me much less! )

Oh all you timid bakers out there...take heart....sometimes it just does not matter.....see?

These don't look half bad!

....a special thanks to Betty for posting for me this week;

I'm hoping for an encore!!!

Cherry Snowballs - Treats from a Guest Post

2009-11-19T19:30:00.000-08:00

How exciting and rewarding to meet and make friends on the internet. A great friend whom I've never met but felt right 'at home with' from the get go has agreed to guest post for me during this busy time I am going through at work and home. Her name is Betty and you will notice her sweet constancy in commenting on all my posts...what a trooper to stick with this mad chemist! She is a terrific baker...trust me! I've made her recipes again and again and emailed her in desperation and with great aplomb with successes and failures during this baking and cooking adventure I am having. Note her lovely little wooden cooling rack.....does it look familiar? Grin...Yep...she was most kind in sending me one just like hers ....and I love it! Here is her post she sent me for me to share with you today...doesn't it look all wonderful and Christmasy? Thanks mucho Betty....you are always there for me!

This is so exciting, Trish..I am a guest on your blog..I am so honored to be here! I feel I've known you forever..and oh how I have laughed till I cried at your funny stories, you are such a good story teller..remember the borrowed vacuum cleaner? Or that article of clothing that just never would fit right? Or the Timmy's 'walk thru' with Radar..grin

I so appreciate your sense of humour but most of all your strong faith...your love for God shines through. I love your 'joy in the moment' and that has been a tremendous encouragement to me. You are such a blessing!

And now it's time to get to the recipe. I make these cookies at Christmas time and they are really quite a unique cookie..shortbread like cookie dough wrapped around a marashino cherry, baked and then dipped in icing and rolled in coconut..come on what's not to like?? I found the recipe in 'Best of Country Cookies'.

Cherry Snowballs

1 cup butter (no substitutes)
1/2 cup confectioners sugar
1 tbsp water
1 tsp vanilla
2 cups flour
1 cup quick cooking oats
1/2 tsp salt
36 marashino cherries, well drained
Coating:
2 cups confectioners sugar
1/4 cup milk
2 cups flaked coconut..I needed approx 2 3/4 cups

1) In a mixing bowl cream butter, sugar, water and vanilla.
2) Combine flour, oats and salt and gradually add to the creamed mixture
3) Shape a tbsp of dough around each cherry forming a ball
4) Place 2" apart on ungreased baking pan. I lined mine with parchment paper.
5) Bake at 350º for 18 to 20 min or until bottoms are browned..the tops will remain light...I baked them for 18 min
6) Remove to wire or wooden rack to cool
8) Combine confectioners sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

Yields 36 yummy cherry snowballs

Bake Sales and Craft Fairs...tis the Season

2009-11-16T08:32:00.000-08:00

Well....its been a busy weekend and most of my baking was for a bake sale/craft fair to be held later this week. Not much to post then but a few cookie and bar recipes...I'll post later this week when I have a chance. For the time being....enjoy this picture I took last year of cookies made from a pre-made cookie mix which I posted in 2008. It was on my list of 'to dos' again this weekend. Tucked into pretty jars, complete with recipe cards, this mix will have a shelf life of 6 to 8 weeks. Skip on over to here....last year's post...to see the recipe. Have a good week!

Garlic and Parsley Shrimp with Panko Crumbs and Goat Cheese

2009-11-14T18:02:00.000-08:00

Needed: A quick and impressive supper ....and memorable too....for who you ask? Oh, the son...home for the weekend. What...you don't think I would try and impress my own son? Are you crazy? I don't want him to forget what he is missing! Grin. Well, no trouble there! He has assured me that cafeteria food just does not add up to the fancy, shmancy suppers at home! Whew! But here we were on a Friday night after a two hour drive home in a storm and I, in my haste to leave early and visit some great 2nd hand bookstores in the City, had not stopped to pick up any groceries for supper. What did I serve? Nothing complicated...just a bit of shrimp in an avocado bowl. No biggie recipe to share...just pictures and an idea. Hope you are having as great a weekend as I am.

Melt a few tablespoons of butter in a large skillet. Add a few chopped onions, several cloves of minced garlic, some fresh parsley, some greshly ground peppercorns and heat on low until onions are translucent. Add a splash of lemon juice, stir and put aside. Bring a pot of hot water to boil. Place frozen shrimp in boiling water...shell and all (unless your frozen shrimp are shelled already).

Keep in boiling water only until just, just, just, just, just turning a light pink. Drain over a pot....we want to keep that water for fish broth for some other day. Now, run cold water over the shrimp with shells on.... Rub the shrimp lightly and the shells will literally fall off.

Return the pan with butter/parsely mixture to burner on low. Add the shrimp. Add some Panko (Japanese bread crumbs)...just enough to stick to the shrimp. Lightly toss....add a wee bit of crumbled chevre or goat cheese. Remove from heat immediately and pour over scooped out half of avacodo. Serve with fresh sliced tomatoes drizzled in olive oil and za'atar or fresh greens!.

Yummers....I think that did the trick on Friday night and it was SO much better than sitting in a restaurant! Welcome home son!

Sweets for the Sweet - Two Bite Cranberry Cheese Cakes in a Spicy Cookie Crumb Base

2009-11-13T08:58:00.000-08:00

This little two bite cheese cake is packed with flavour. I wanted to make a 'little something' to have sitting on a staff member's desk when she arrived at work in the morning.....it was her birthday. These were perfect. Unfortunately my pictures simple do not do them justice with their bright pink colour and chunks of fresh red cranberries. I used a recipe found at food recipes here and changed it up to suit my handy ingredients.

With the son gone to University I have really been trying to use up my pantry items before going out to buy new ingredients for baking or cooking at home. After all...there are just the two of us at home now...and Radar of course....(see below). When I saw these unfinished molasses and date cookies which were drying out I thought...oh my ...how can I use these up? A crumb cake? Crumb pie base? And then I thought of cheesecake...maybe a spicey cookie base with a fruity cheese....I knew I had ricotta in the fridge used in a pasta dish the past weekend and some fresh cranberry sauce I made for the cake two days ago. And so I combined my ingredients and made the following little cuties!

Two Bite Cranberry Cheese Cakes

...makes 24 in a mini muffin tin.....

(this is my version...

click on the link above to mix it up to suit your pantry needs:)

Ingredients:

2/3 cup finely crushed cookies (I had spiced molasses and several oatmeal date as well)
6 tbsp melted butter
1/2 cup riccota cheese
1/2 cup sugar
1/2 cup of softened cream cheese
2 eggs
4 tbsp of cranberry sauce (use some jam or your favorite preserve...carefully....modify if 'runny')

What to do:

Preheat your oven to 350 degrees. Line a mini muffin tin with mini muffin cups...aren't they the cutest? I didn't have fancy ones but feel free to use those to show off these little cheesecakes. The original recipe says to grease the tin and doesn't mention liners. Because my food invariably ends up at the office where transporting the 'goods' is not just from here to there but from the file room to individual desks....liners are a 'must'. Besides...they are just easier to remove from the tin this way.

If you have a food processor, put your cookies in and give a good whirl. I decided to put all my older packaged cookies in to crush and then stored the remainder crumbs in a ziploc container in my pantry for the next time. Now, melt your butter in the microwave or in a little pot on the stove. Add it to your cookie crumbs and mix with spoon until all moistened. I added a wee bit of cinnamon and cardamom to my cookie crumbs before the butter. Put about 1 tsp or less crumbs in the bottom of each mini muffin liner and pat down with finger tips tightly. Set aside.

In a food processor, mix the remaining ingredients until smooth. Remember, it will be a bit runny but will solidify in baking. Use your judgment and add a wee bit more cream cheese if you think...mine were just wonderful with the amounts I used. Pour on top of crumbs in the mini muffin liners...pour until it reaches the top as you know cheese cake will 'fall' in the middle as it bakes. Bake in a 350 oven for 25 to 30 minutes. Some prefer to put their cheesecake in a 'bath'....mine certainly did not need it.

Place little whipped cream 'stars' in the center and arrange on a pretty plate for your favorite birthday girl at work. Enjoy!!!!

And....from yesterday's request....here is another sweet for the sweet.....my dear Radar who accompanied me into the city yesterday....snoring loudly in the small back seat of the Yaris all the way home.!!!

Smokey Pumpkin Corn Chowder

2009-11-12T06:09:00.000-08:00

Cool days call for warm soups....packed in lunches or served with dinner....it just does! This soup I 'whipped' up on the weekend from pantry items and veggies needing to be used up. It was easy to freeze into lunch sized portions to enjoy AND share at work. I am sure there are recipes out there...this is just what I put together with what I had....enjoy and 're-create' to suit your needs...you really can't go wrong with soups n'est pas? (Hmm....a search of my own blog finds I posted a similar recipe once before here. Oh well...grin...I am thinking the photos are better on this one AND....grin...this one is a lot more simple...cause it came from some 'hidden memory' and instinct. This one is less cumbersome without the pesto added. Anyway,after 252 posts on this blog... combined with my age...I am allowed to do a few 'repeats'....)

Ingredients:

3 or 4 slices of smokey bacon chopped small (optional if you are going the vegetarian route)
2 cups pureed pumpkin - make your own or buy canned - relax...it is all good!
1 red, green or yellow pepper- chopped
1 white onion - chopped
1 or 2 stocks celery - chopped (optional)
1 garlic clove - minced
1 1/2 cups frozen corn
6 cups low sodium chicken broth (or vegetable broth if you wish)
1/2 tsp sage
1/2 tsp thyme
1/2 tsp savory
2 strong (grin) dashes of HOT SAUCE or a pinch of chili flakes or 1/2 minced chili pepper (optional)
3 tbsp butter or olive oil
1/2 cup cream (to taste)

Brown the bacon until it is crispy. Remove and drain. Using the drippings or olive oil/butter, saute the veggies (except corn), spices, onion and garlic until cooked through. Splash that dash of hot sauce in. Add the broth. Bring to a boil and then put on low and simmer until veggies are soft. Add the corn. Heat through. Using a hand blender, pulse and blend the soup in the pot until the majority of it is 'mush'...grin! Leave a few chunks for the 'not so fond of chowder' people in the house. Add your cream and stir. Yum!

Enjoy my friends....I am off to the City to work....with a guest passenger

yes....Radar...my big and cranky old Shepherd is off to the 'spa'

...grin...doggie daycare and a bath and nail trim treatment....

As I work late at the office tonight, he will get to sit out the evening by my feet.

Hopefully...NOT snoring too loudly after his big adventure!

Cranberry 'Cream' Poppy Seed Layer Cake....oh the title does NOT do it justice at all!

2009-11-10T22:16:00.000-08:00

Oh my, oh my...grin.....I just can't say enough about this beautiful and deliciously simple cake. Three layers of poppy seed cake made with a simple yellow cake mix (or make your own) and poppy seeds, orange and white cranberry juice...and then put together with whipped cream and crean cheese swirled with freshly made cranberry 'compote'....oh my, oh my...grin!

Last weekend I was searching the internet for a recipe to make using up some fresh, local cranberries. I happened upon a beautiful cake on Bella Lately's blog...here. I was so charmed by the pictures that I decided I simply must make it for work on Monday. It was very easy to make and tasted fantastic too. I did make a few changes...mainly because I was minus one or two ingredients and I also made my own cranberry sauce...right there on the spot! I loved photographing the cake...and although the pictures did not turn out as great as the cake really looked I had to share the photographic story with you as I give you the recipe. It was so creamy, smooth and ...well....don't your senses just take over you when you dip your finger into well beaten whipped cream, or smooth and soft cream cheese ...just to have a taste? The blood red of the cranberries staining the ivory creamed mixture was incredible. Okay...I must cease this discourse or you will NOT get the recipe. Here goes....

Homemade Cranberry Sauce

4 cups fresh or frozen cranberries
1 cup white sugar
2 tbsp lemon juice

Combine all in a pot and cook up on medium heat ....add a dash of cardamom or cinnamon if you can't resist....keep on low heat until it bubbles and turns into a lovely 'jam like texture.

Cake

Be as creative as you want. Here is what I chose to do.

1 white cake mix
1/4 cup poppy seed
1 cup white cranberry juice
1/3 cup frozen concentrate orange juice....thawed
1/3 cup vegetable oil
3 eggs

Combine all in mixer on low speed....beat until moistened. Then beat on medium speed for two minutes. Pour into three round cake tins which have been lined with parchment paper and lightly floured. Bake in 350 oven for 20 to 25 minutes. Remove from oven and cool on cooling rack.

'To Die For' Cranberry Cream Filling

1/2 cup cream cheese - softened
1/2 cup whipped cream...come on and indulge me...use real cream
1/4 cup whole cranberry sauce - canned or homemade recipe above

Whip your cream until firm...add some vanilla essence if you prefer and a wee bit of sugar if your choose. Beat in the soft cream cheese until well combined. Dip finger in for a yummy taste. Spoon in cranberry sauce to blend.

Layer cakes and filling....a simple task so keep sampling that filling so you don't get bored.

Ice cake with your favorite butter cream cheese icing and

decorate with fresh cranberries and zest of orange.

Place it all on top of a cake server.....

and voila!

Here is the Icing Recipe used on Bella Lately's Blog

2 - 8 oz. cream cheese softened
10 tbsp softened butter
4 tsp. vanilla
4 cups icing sugar.

Beat the cream cheese and butter until whipped soft. Add the vanilla and gradually add the icing sugar until well blended.

Well folks....that is the end of the photographic story of this beautiful cake. As you can see, one slice had been taken and 'sampled' before the cake departed for its trip into the office....and

it was a big thumbs up!

Personally...I could live on the creamy cranberry cream cheese filling...oh my oh my....

Nan Khatai - Cardamom Shortbread Cookies!

2009-11-09T18:47:00.000-08:00

Hey....I'm HERE! No, I mean...grin...I am HERE today. The amazing Rebecca of Chow and Chatter has asked me to 'guest post' at her lovely blog. See you there for a 'hint of cardamom' ....bring your tea!

Thanks for the invite Rebecca....lovely that you are having tea with your daughter today....enjoy your visit! I know I enjoyed mine over at Chow and Chatter!

Tender Chicken in Creamy Tarragon, Thyme and Sage Sauce - uhm...stew anyone?

2009-11-08T11:25:00.000-08:00

Some good old fashioned comfort food was much needed yesterday. It rained - no - it poured all day....The dog was not impressed, the 'chef and housekeeper' was not impressed, and the overworked hubby was not impressed....until he arrived home after a drenching drive from the City to the sweet smell of tarragon, chicken and sage! Who wouldn't love to be greeted with the aroma of good, home cooked stew!

Yesterday morning I was browsing (that word is NOT used enough...I love it) ...where was I? Oh yes, I was browsing your sites and when I was over at Cinnamon Spice and Everything Nice I had to stop and drool. THAT was what I knew we needed after a long week and on a rainy Saturday! My first thought was to pull out the slow cooker and have the house full of the aroma ALL day while I got down to my (ick) domestic duties .... But the slow cooker was too far back in the cupboard and I ended up making a rather quick 'stew' instead. I do love my stews to cook long long long but as this only took about 1 1/2 hours....I won't consider it a real stew. Know this, that when I share these 'ad hoc' meals...they are not intended to be exact or concise. In fact, I encourage substitutions and creativity when cooking. Now baking? That is a different story, n'est pas?!

WHAT TO DO:
Heat 1 tbsp EVO in deep pot. Saute 1 chopped onion, two stocks of celery (chopped), 1 garlic clove (minced), 1 tsp tarragon, 1 tsp thyme and 2 tsp ground sage, a pinch of salt and a dash of pepper....on low heat. Add 1 tbsp of butter to 'moisten' and a tsp of lemon juice...is this sounding familiar? It should...it is almost the same as your stuffing recipe...right?

When the 'seasonings' are completely moist and onion is translucent, add three chopped carrots, 1 chopped rutabaga (or turnip) and one potato. Stir and cook on medium heat for about 5 minutes so the flavours mix well. Remove from pot and throw one bunch of chopped parsley on the mixture. We'll get back to the veggies later.....grin!

Add a little EVO or butter to your pot if it needs it. Turn up to medium heat. Add about 8 deboned, fat removed, chicken thighs which have been cut into chunks.

Fry until exterior of the chicken is a nice brown .... the inside does not need to be cooked. We are not making fried chicken here...but intend only to make a nice 'brown' colour in the pot for our cream sauce yet to come. When the chicken is done, turn the heat down to low and add the veggies and parsley you set aside.

Add about four cups (depending how much 'gravy' you want) of low sodium chicken broth. Turn to very low and simmer for about 1 hour.

Add about 1/2 cup whipping cream or 4 tbsp of sour cream to 'stew'. Stir and then cover for about 10 minutes. Add 1 to 1 1/2 cups frozen peas to the top of the pot...don't stir in. Cover and cook ten minutes more. If you are making dumplings, add these on top of the peas.. There you go...voila...wonderful...a great dinner for a rainy Saturday...or Sunday...or Monday.....grin.

Vegetarian Thai Curry - Baby Eggplant, Spinach, Tomatoes and Green Beans

2009-11-07T08:55:00.000-08:00

I'll admit it....when I am busy I take shortcuts...but I never compromise on taste. If you can find a great spice mix or already prepared sauce go ahead and use it...it might just take you to the next level of cooking! In this case I had an 'Asian Home Gourmet' Packet of Thai Spicy Basil Stir Fry which was handy in my cupboard. I also had these beautiful baby eggplants which were desperately needing to be used up. A little of this and a little of that and I had a lovely vegetarian curry.

The recipe below is just what I threw together because I had a need to use up vegetables in my fridge. Feel free to experiment....it is impossible to go wrong if you mix textures and colours. I've also given you a curry paste recipe which I usually make and then keep refrigerated in a little jar for such occasions. As I ran out this time I used the mix.

WHAT YOU NEED:

A mixture of veggies coarsely chopped. Choose from

- red, green, or yellow peppers

- eggplant

- red or white onion

- green beans (whole)

- baby corn

- yams or baby potatoes

- tomatoes (not too mushy mind you)

- spinach (added at the last moment)

- etc. I used spinach, red pepper, baby eggplant, onions and green beans

What to do:

Heat a few tbsp olive oil in a large pot. Saute onions until translucent. If using eggplant, add with onions to heat through. Add chopped vegetables and stir, coating with oil, and 'cook' on low heat until just warmed. Turn heat to high and add the curry sauce below . Let it sizzle as it hits the pot. Place lid on pot and give it a good shake...letting the veggies and curry sauce sear! If using spinach....lift lid and lay it on top of veggies which are by now covered with the curry sauce. Return lid to pot and let sit on low heat for just a few minutes. Add 1/4 cup low sodium chicken broth or coconut milk if more 'gravy' or moisture is needed. Remove and serve. Veggies should be cooked through but not overdone....spinach will be nicely wilted and will provide a 'bed' for the veggies when you serve them smothered in that spicy sauce which pulls your breath away! Enjoy!

Curry Paste:

2 tbsp fish sauce

1 stalk lemon grass

1 tbsp brown sugar

2 tsp red chili sauce (or 1 1/2 tsp chili flakes, or 2 fresh red chil)

4 cloves garlic

1 tbsp ground coriander

1/2 tsp of turmeric

2 tbsp of chili pwd.

1 bunch of sweet Thai basil

2 tsp of shrimp paste (you can leave this out if you want)

1 inch piece of fresh ginger

1 cup of fresh coriander (1 good clean bunch....washed...stems and all)

1 can of GOOD quality coconut milk

Pour all into a food process and blend until super smooth. Use in any curry...adding broth or coconut milk to the curry as the recipe specifies. This is a keeper paste/sauce!

The Mad Chemist

...a fresh salmon with garden herbs...

Moist Chocolate Quinoa Cake

...ketch(catch)up.,,

German Apple Chocolate Cake

Ingredients

Directions

Strawberry Banana and Granola Cinnamon Yougurt Muffins

Keema - with brown lentils and scapes

Rhubarb Coffee Cake

Nothing says summer quite like fresh rhubarb! Here I found a local market where I was able to purchase a few stocks of that ruby red gold. A quick coffee cake later and the house smelled divine...not to mention the scrumptious taste of simple fare

What you need:

1/2 cup softened butter

1 cup packed brown sugar

2 eggs

1 tsp vanilla

2 cups flur

1 tsp baking soda

2 tsp baking pwder

1/2 tsp salt

1 cup buttermilk

2 cups chopped rhubarb

Topping

1/2 cup packed brown sugar

1/4 cup chopped almonds

1 tbsp flour

1 tsp cinnamon

2 tbsp melted butter.

Apple Strawberry Crisp

Smokey Sausage and Salmon Chowder

...don't think I've abandoned you...on the contrary....

....a temporary repose....

...Seared Tuna and Quail's Egg....by the ocean

Cooking up a storm!!!

Apple Pecan Spice Cake....with...Sauerkraut.

Maple Pecan Apricot Oatmeal Muffins....with whole wheat

Pineapple Carrot Cake and More

Healthy Chocolate Brownies - with black beans

Snowball Cake...wooo hooo....first results

Snowball Chocolate Cake.....just to keep you busy

Judy's One Bowl Banana Muffins (cake)

Healthy Whole Wheat Ginger Orange Poppy Seed Cake

Candied Orange Date Bars

Black Eyed Beans (Peas) Soup

Peanut Butter Chocolate Chip Cookie Square

Red Lentil Soup

....Great Food....Great Conversation....Great Friends...today a tribute of sorts

Caribbean Black Beans

Broccoli Egg Lemon Soup

'Curried' Cabbage with Red Onion and Apples

Blueberry Lemon Poppyseed Muffins....and much more

Shopping local....hey...I'm all for it...especially on a Sunny Day!!!

Udon Noodles in Spicy Peanut Sauce, Garlic Prawns and Tuna Radish Sprouts...dinner for one anyone?

...I'm still alive...somewhere under the workload....grin

....no posting today....its the Canada/US Olympic Hockey Game eh?!!....

Quinoa and Roasted Vegetable Salad

Panko, Chevre and Smoked Turkey Stuffed Salmon ... Canadian eh?!

Chocolate Pecan Coconut Cream Cheese Cake - Sheesh...no wonder they call it an Earthquake Cake.

Orange Date Cake

Quick and Easy Homemade Turtles!

Curried Lentil Soup

Cranberry Pecan Banana Muffins

Old Fashioned Poppy Seed Cake with Lemon Custard Filling

Grapefruit Yogurt Pound Cake with Citrus Glaze

Apple Rum Raisin Pie

Baby Peas andTofu with Cumin

Salmon and Sprout 'Salad'

Red Miso Soup with Spinach and Enoki Mushrooms

Gluten Free Blueberry Almond Cake

Saturday Morning Fruit and Fibre - Pear and Apple Crumble

Applesauce Spice 'n Raisin Loaf

Incredible Buttermilk Cake - you add the berries

Bavarian Apple Torte

Fish Chowder with Carrots and Leeks

Chocolate Cakes with Cream Cheese and Cherries....how delightful!

Cranberry Walnut Oatmeal Muffins.....now thats the way to start your day!

Curried Ginger Carrot and Pear Soup

Basmati Rice with Paneer and Peas

Cheesecake Brownies

Its not over until.....