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Posts Tagged ‘recipes’

Kung Pao Veggies

Every year on Valentine’s Day, Hubby cooks me dinner.  And he never settles for something ordinary, either.  The weeks before he searches cookbooks and online recipes until he finds the perfect dishes.  It is his one day a year to shine in the kitchen!

For the past two years he has made dishes created by Chef Michael Smith (he’s a favourite around here!)  Last year he chose an Asian theme and we feasted on Kung Pao chicken and a cabbage salad with citrus dressing.

And oh the King Pao chicken!  Nutty and creamy and spicy and we were tempted to eat all of it in one sitting.  It is a recipe I have made again several times…..with a few changes of course!

Our new favourite is a vegetarian version (because we still like to eat meatless several nights a week), but keeps the wonderful sauce and is one of our favourite ways to eat cabbage! 

Kung Pao Veggies

  • peanut oil
  • 1 dried chilli, crumbled (adjust amount to your taste preferences)
  • 6 cloves of garlic, sliced
  • 2-inch piece of ginger, chopped
  • 1 red pepper and 1 green pepper, seeded and cut into chunks or strips
  • 1 celery stalk, diced
  • 1/2 red onion, diced
  • 2 cups of chopped green cabbage
  • 1 cup bean sprouts (optional)

Sauce

  • 2 Tbsp oyster sauce (for a completely vegetarian version, try substituting with soy sauce or tamari or Braggs and a dash of worcestershire – it won’t be the same, but it will still be good)
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1/2 cup orange juice
  • 1/2 cup water
  • 4 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 3 heaping Tbsp natural peanut butter

Combine all of the sauce ingredients in a large mason jar and shake until smooth.

Heat some oil in a wok or large frying pan.  When it’s hot, add the chili and stir.  Then add garlic and ginger and stir again.  Toss in the veggies (except bean sprouts) and continue to stir until the veggies are tender.  Pour in the sauce and stir until thick and bubbly.  (If you want a thicker sauce, simply add cornstarch mixed with water a little at a time until it looks the way you like it.  If things get a little too thick, toss in a little more orange juice.)  Stir in bean sprouts and serve over rice.

Enjoy!

 

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I was lucky enough to enjoy two Christmas dinners this year with all of the trimmings.  One with my husband’s family on Christmas day, and one with all of my family on New Years Day.

In my family, Christmas is the one time of year when there is not a bit of room in the fridge, and the fridge in the basement gets stuffed full too.  Dinner is always a feast, with lots of leftovers (which we like to call “encore presentations.”)

There are a few creative cooks in my family, and we enjoyed many variations on the theme, with lots of creative dishes featuring key ingredients found in various containers in the fridge. 

But there were still sweet potatoes left over.  I thought of making muffins, but we already had sweet potato bannock as well as several other types of bread.  I thought of making some type of fritter with them (maybe with some finely diced apple and cinnamon?), but as I had just made a batch of fritters with the white potatoes, it seemed like something else would be better suited.  (although I kind of like the idea of an apple/sweet potato fritter and might still try it sometime….)  In the end, I went looking for a recipe for Sweet Potato cookies, as with several cookie monsters in the house, our Christmas cookie selection was quickly dwindling.

I found a recipe, made a few changes (of course) and yum!  We had some beautiful, moist, cookies.  I especially enjoyed them warm for the oven, but they kept well in a cookie tin for a few days (and the sweet potato flavour intensified as they aged.)

Sweet Potato Cookies

based on this recipe

  • 1 cup cooked, mashed, sweet potato
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup melted butter
  • 1 1/4 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp grated nutmeg
  • 1/2 cup raisins
  • 1/4 cup chopped pecans

Turn oven to 375.  Mix potato, milk, butter and egg and beat until smooth.  Stir in remaining ingredients.

Drop by spoonfuls onto a greased cookie sheet (or cook on a non-stick mat).  Bake for 15 minutes. 

Enjoy!

 

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Yummy Yogurt Waffles

The other day I was perusing one of my Christmas books, looking for yet more items to add to my ever-growing to-make list, and I discovered a recipe I just had to try.

I do not know why it is that I love breakfast foods so much, but I do.  I could eat pancakes, waffles, muffins, eggs and oatmeal for breakfast, lunch and dinner and be a happy girl.  So I couldn’t resist trying another waffle recipe.  And I’m glad I did.  Compared to some other waffle recipes I have made, these were light, not heavy, more like a pancake in texture than a waffle, staying soft and moist even when fully cooked.  With some fresh fruit, a dallop of yogurt and a drizzle of syrup they were perfection!  Here is the recipe:

Yummy Yogurt Waffles (formerly Sour Cream Fruity Waffles)

  • 1 1/4 cups whole white flour
  • 3 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1/2 cup plain yogurt (I used a thick Balkan style)
  • 1/2 cup milk
  • 2 tbsp. melted butter
  • 1 tsp vanilla extract (I think I put in a little more than that and I loved the vanilla smell as they cooked!)

Combine the flour, baking powder, soda and salt.  In a separate bowl, beat eggs and mix with yogurt, milk, butter and vanilla.  Stir into the dry ingredients.  Bake in a waffle iron until done.  I got six waffles out of this batter in my waffle-maker. 

Enjoy!  They are also good reheated in the toaster!

 

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We have had some hot weather here over the last few days.  And on a steamy hot day, what better for cooling and refreshing than a cold glass of water? 

But somehow, water can seem a little ordinary.  But add some cucumber and lemon and a handful of garden-fresh herbs, and you’ve got something a little special, but just as thirst-quenching.  Make it in a glass pitcher, and you’ve got something pretty to grace your picnic table.

Refreshing Cucumber and Lemon Herb-Infused Water

  • a piece of cucumber
  • a lemon
  • a handful of herbs (I like mint or lemonbalm or a combination of the two)

 

Slice the cucumber into rounds and place in the bottom of your pitcher.

Cut the lemon in quarters and gently squeeze to release the juice as you place it on top of the cucumber.

Finally, gently squish the herb leaves in the palm of your hand to release their fragrance and flavour and place in the pitcher.

Fill the pitcher with cold water and ice and let steep for at least an hour before serving.

We often fill our pitcher up with water a second time and leave it in the fridge for the next day with results that are just as refreshing.

Enjoy! 

How are you keeping cool on these hot summer days?

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I’ve had this Harry Potter inspired project on the back-burner for the last few months, but with the new (and last!) movie coming out very soon I knew now was the time to tackle it.

And so, may I present, straight from my sewing room Madam Malkin’s: Robes for All Occasions: Gryffindor school robes!

I used this tutorial on BurdaSyle and although I found them a bit of a challenge to put them together, I am pretty happy with the results.

I used broadcloth for its affordability, and found the Gryffindor crest on Etsy.

If you are thinking of making some yourself, definitely read through all of the comments on the tutorial, as they were really helpful in drafting and cutting out the pattern.  Next time (oh yes, there will be a next time, I still have at least one more to make!) despite the extra fabric it will take, I think I will line the whole front, and not just 4 inches as the pattern calls for.  This was the first time I have used seam tape and I wasn’t really happy with it. 

I can’t wait to hand these robes over to their owner tomorrow! 

Harry Potter Fun!

Your robes are on and you are ready for a magical adventure.  Here are some magical ideas I’ve collected from around the web.  (Most of these I used to create a magical day at Hogwarts for my students, but the kitchen creations would be appreciated by fans of all ages.)

1.  Find or make yourself an owl and send letters by “owl post” in invisible ink.  (I was lucky enough to find a beautiful snowy owl stuffy at a yard sale, but several years ago I made a pompom owl for my mother as part of  Harry Potter-themed birthday present, that, of course, had to arrive by owl post.)  Or write letters in regular ink, or with calligraphy pens,  on “scrolls” (receipt or adding-machine tape works great for this!)

2.  Spend a day taking classes at Hogwarts! 

  • Herbology: create magical plants of your own with art supplies, or use your imagination and spend some time in the garden planting and caring for “magical” plants. 
  • Potions: think cooking or science experiments (magic mud is a favourite), or write your own
  • Transfiguration: play a game of charades
  • Charms: create your own spells
  • and if you have enough people, don’t forget to play a game of Quidditch (I have played a modified version with as few as seven people)

3.  Cook up some favourite Hogwarts treats by following some fun recipes on Heather Bailey’s site: Chocolate Wands, Butterbeer and mini broomsticks, Cockroach Clusters, and of course you could always make chocolate frogs or pretend any jelly beans are of the “Bertie Botts Every Flavoured” variety.   

Enjoy!   And remember: “Draco Dormiens Nunquam Titillandus”

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The gardens are planted, the weeding is done (for now!) and it is time to enjoy the first of the garden’s harvest.  Fresh leaves of all kinds are poking up in my garden, perfect for pairing with radishes, asparagus, strawberries, and other early summer fruits and veggies.  To top it all off, here is a quick and easy yogurt-based salad dressing.

Yogurt & Herb Dressing

  • plain yogurt
  • fresh lemon juice
  • fresh herbs (I love this dressing with mint)

Pour some plain yogurt into a glass jar with a lid.  (You don’t really need to measure, think about the size of the salad you need to dress and then eyeball it.)  Add some freshly squeezed lemon juice, and some freshly chopped herbs.  Put the lid on and shake the bottle.  If the dressing is too thick, add a little more lemon juice.  If it’s too thin, add a little more yogurt.   

Toss it with your salad and enjoy!

What’s your favourite way to enjoy the first of the harvest?

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Last week, a co-worker handed me a recipe for “Cranberry Almond Bread.”   She told  me it was “that amazing bread so-and-so’s mom brought into the school last week.”   There almost always seems to be some amazing treat in our school kitchen (which has led many of us to both love and fear going in there) but I must have missed out on the bread because I don’t remember it at all.   On the other hand, the last week of school was a whirlwind.   I packed as much as I could into those last days of school so I’m not too surprised that I missed out on the usual kitchen treats!

A quick glance at the recipe told me it was something I could work with, so I brought it home with me to test out.   I took it out tonight, and after my usual fiddling started to create the bread only to discover that I don’t own any almond extract.  So I threw caution to the wind and let the contents of my fridge be my guide, and as I write this I am now eating a very delectable bread that would probably be unrecognizable to the person who wrote the original recipe, but is excellent and worth sharing anyway.  (It is a rare thing to get a recipe right the first time you make rewrite it, so I am savouring this moment!)

Orange Cranberry Bread

  • 2 cups flour (I used 1 cup spelt and 1 cup whole wheat)
  • 1 Tbsp. baking powder
  •  1 tsp. salt
  • 1 egg
  • 1/3 cup orange juice
  • 1/2 cup honey
  • 1/4 cup applesauce
  • 1/4 cup butter, melted
  • 1 heaping Tbsp. orange marmalade
  • orange zest (optional – I didn’t have any to add, but I think it will give the bread a nice orangey zing.)
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 tsp sugar (I used maple sugar)
  • 2 Tbsp sliced almonds

Combine the flour, baking powder, and salt in a mixing bowl.

In a separate bowl, combine egg, honey, orange juice, applesauce, butter, marmalade, and orange zest.

Add the wet to the dry and stir until just moistened.

Fold in the cranberries.

Spread in a greased loaf pan.  (I always put a piece of parchment paper in the bottom of my loaf pans – it makes it very easy to get the loaf out of the pan.)

Sprinkle the almonds and sugar on top.

Bake for 40 minutes at 375 degrees, then reduce heat to 350 and bake for an additional 20 – 30 minutes, or until a toothpick comes out clean.  (You can see from the photo that I left mine in just a tad too long…)  Remove from the pan and cool on a wire rack.

Enjoy!

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