Tuesday, December 27, 2011

Easy Chocolate Slices

This is right out of A Year in Lucy's Kitchen by Lucy Waverman who is absolutely fabulous. If you've not reading Lucy, you're missing out.

Easy Chocolate Slides
Ingredients
1 cup butter, cubed
1/3 cup Golden Syrup or Corn syrup
1 cup chocolate chips
10 oz (300 g) digestive biscuits processed into small chunks
1 6-8 oz chocolate bar cut in pieces

Directions
1) Heat butter and corn syrup in a large pot over medium heat. Add chocolate chips and stir until melted. Add biscuits and stir to combine.
2) Spreads mixture evenly in an 8-inch square pan lined with plastic wrap.
3) Melt chocolate bar in a small pot over medium/low heat until just melted. Immediately remove from heat and spread over biscuit base. Chill. Cut into bars.

Thanks Lucy

Wednesday, March 31, 2010

Amazing Veggie Chili

My dad makes a fabulous veggie chili. I was over at his place last night and couldn't get enough of the smell and taste. I don't know where he got the recipe but it is fabulous and should be tried. It is so good that he has given up making chili with meat because this is so delicious and much healthier. I guess you can teach an old dog new tricks...no Dad, I'm not saying you're old.

Ingredients
3 tbsp extra virgin olive oil
1 onion diced
1 carrot diced
3 cloves garlic minced
1 Red pepper
1 19 oz can (540 ml) Black beans (Drain and rinse)
1 19 oz can (540 ml) Kidney beans (Drain and rinse)
1 28 oz can plum tomatoes 796 ml
2 tbsp tomato paste
1/4 cup medium salsa
2 tbsp + 1 tsp (35 ml) chili powder
1 Tsp cumin
1 tsp basil
1 tsp oregano
1 12 oz package Yves Veggie Ground round

Directions
1. Heat large pot, add oil & onion and sauté

2. Add carrot, red pepper, garlic, sauté 2 mins

3. Add black and kidney beans, plum tomatoes, tomato paste, salsa, chili powder, cumin, oregano, & basil

4. Bring to a boil, reduce heat , cover and simmer 20 minutes

5. Add package of Yves veggie ground round

Tuesday, December 01, 2009

Coq au Vin- My all time fave!

I cannot believe that I've never posted this recipe before. It was only when someone asked for it the other day that I realized it wasn't here yet.

At any rate, this is my signature dish. My personal favourite. I got it years ago, when I just started cooking, from Canadian Living Cooks on the food network. The link is here. I've added some comments to the instructions based on the dozens of times I've made it.

It is unique in that most coq au vin is made with red wine while this one is white wine. On a cold winter night there's not much that's better than this. It is elegant enough that you can serve it to guests but easy enough that you can make it for yourself.

I like to serve it with either roasted parisian potatoes or mashed potatoes.

Ingredients
Servings: 6
3-1/2 lb (1.75 kg) chicken pieces
2 onions
2 slices bacon, chopped
3 cloves garlic, minced
1 lb (500 g) mushrooms, quartered
3 carrots, cut in bite-size pieces
1 tsp (5 mL) each dried thyme and salt
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) dry white wine
1 cup (250 mL) chicken stock
1 bay leaf
Chopped fresh parsley

Directions:
  • Open the bottle of white wine, perhaps a French wine. Pour yourself a glass and have a good sip or two. Contemplate the setting this wine was made in just to get yourself in the mood. If the wine doesn't do the trick put on a baret and carry a baguette under your arm.
  • Separate chicken legs at joint. If breasts are large, cut diagonally in half. Cut onions in half lengthwise; thinly slice crosswise.
  • In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate (taste the bacon to make sure it's delicious). Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes. Add to plate.
  • Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (25 mL) of water if sticking to bottom.
  • Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated.
  • Stir in flour for 1 minute.
  • Stir in wine(have a sip while you're at it), stock and bay leaf; bring to boil.
  • Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.
  • Transfer chicken to platter; cover and keep warm. Discard bay leaf. Bring sauce and vegetables to boil; boil, stirring often, for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley.
  • Have some more wine and share it with friends and family.

Thursday, October 15, 2009

Cola Braised Pulled-Pork Carnitas

This is another Crock pot recipe that I got from the October issue of Canadian Family. The butter chicken went so well that I must try this one.


Ingredients
1 tbsp salt
1/2 tsp pepper
6 cloves garlic, minced
1 onion, chopped
2 cups cola (not diet), I've also heard of this being done with Root Beer
1/4 cups brown sugar
2 cinnamon sticks
1 tsp cumin
2 tsp chili powder
2 tsp dried oregano leaves
2 bay leaves
3 lbs boneless pork shoulder


Directions

  • Add everything but the pork to the slow cooker. Stir to mix.
  • Cut pork in half horizontally to lie flat. Season with salt and pepper. Transfer pork to slow cooker and set it to low for 8 hours or high for 5 hours.
  • When done, carefully remove pork from cooker and keep warm.
  • Separate the grease from the cooking liquid. Reduce liquid in a pot over high heat until thickened, about 10 minutes.
  • Using two forks, pull the meat apart into shreds. Mix in some of the thickened cooking liquid until just moistened, then season with salt and pepper.
  • Serve on warm soft tacos with salsa, avocado slices, chopped cilantro, and a squirt of lime juice.

Now, if you're going all out you might want to accompany this with some kicked up cole slaw and a Corona and have yourself a real fiesta.

Wednesday, October 14, 2009

Herbed Beef and Tomatoes

This is one of our favourite crock-pot (slow cooker) recipes, provided to us by our good friend Little Chris. It can also be done on the stove. We usually serve this with rice or mashed potatoes for a hearty fall or winter meal.

Ingredients:
1 medium onion thinly sliced
2 lb stewing beef
2 tbsp oil
1 cup beef broth
1 clove minced garlic
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tsp cold water
2 tsp soya sauce
3 tsp cornstarch
1 can plum tomatoes

Directions:
- separate onions into rings and place in an even layer on the bottom of the slow cooker.
- Trim fat from meat
- Brown meat in a skillet with hot oil
- Stir into slow cooker: broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper
- Cover and cook on low for 8 to 10 hours
- After 8-10 hours turn cooker to high setting
- Skim off fat
- Blend water and soya sauce into cornstarch, stir into slow cooker.
- Add tomatoes to the the slow cooker
- Cover and cook until bubbly (about 20 minutes)
- Enjoy with some rice or potatoes and a nice glass of red wine.

Sunday, October 11, 2009

Kicked up Cole Slaw

I got this recipe from Guy's Big Bite on the food network. It's easy and really good. The horse radish and dijon adds some nice kick.

Ingredients:
Cabbage (I bought a bag of cole slaw mix from the grocery store)
3 tbsp Mayo (I used lite mayo to save some calories)
3/4 tbsp horseradish (I love horseradish- if you're not a big fan you can keep it to 1/2 a tbsp)
3/4 tbsp Dijon mustard
2 tbsp white vinegar
1 tbsp sugar
2 grated carrots
1 tsp salt
1 tsp pepper

Directions
Mix all the wet ingredients
Poor over the cabbage and carrots and mix well.
Enjoy!

Slow Cooker Indian Butter Chicken

Since it's the fall and I'm short on time the slow cooker is the solution. A bunch of people have been talking about it over the last few days. So I'll be adding a couple of my favourite slow cooker recipes over the next few days.

I found this recipe in the October issue of Canadian Family. I hope you enjoy it.

Ingredients:
2 tbsp butter
1 tbsp ground cumin
2-3 tbsp yellow or red curry paste
1/2 tbsp ground cardamom
1 tbsp fresh ginger, minced
3/4 cup coconut milk
8 skinless, bone-in chicken drumsticks and thighs (approx 3 lbs)

Directions
1. Melt butter and pour in slow cooker. Stir in all ingredients except chicken.
2. Season chicken with salt and pepper and add to slow cooker. Turn to coat.
3. Cook on high setting for two and a half hours or low for 5 hours.

I suggest serving it with some naan bread, rice and perhaps some roasted veggies.

Monday, February 02, 2009

Turkey Pot Pie

Turkey Pot Pie

I love Turkey and certainly don't think it should be reserved for Christmas and Easter. I don't know much about Turkey Pot Pie but threw this one together not too long ago and it isn't half bad. However, it is very easy. All the measures are approximate so throw in as much or as little as you like.

Ingredients
A bunch of cooked turkey (probably 2-3 cups but feel free to add more)
3/4 cup water (more if you're using condensed soup)
1 can Cream of mushroom soup
1 cup carrots diced
1 medium onion diced
1 cup celery diced
Feel free to throw in whichever other veggies you really like
1 ready made pie crust
A splash or two of white wine (if you can spare it)

Directions
Throw everything except the pie crust and water into your casserole dish. Stir to make sure everything is coated in the soup. If it doesn't seem to have enough liquid toss in some water or perhaps some nice white wine. Stir some more to make sure the liquid is evenly distributed. This would also be a good time to throw in some aromatics. Perhaps some thyme or rosemay would be nice. Don't forget to add salt & pepper. If you have left over gravy from cooking the turkey you could add some of that as well. Carefully place the pie crust on top and press the crust to the sides of the casserole dish. Be sure to vent the pie crust (poke some holes in it to let the hot air out). If you want to brush the crust with an egg wash please feel free to do so. If you want to mark if with S for Stu, knock yourself out. Bake the pie at 350 until the crust is cooked nicely and looks delicious.