Mini Donut Muffins

I made these for a birthday party.  They were a hit!  They are the perfect size for kids and SO easy to make.

1/2 cup white sugar
1/4 cup margarine/butter, melted
3/4 tsp. ground nutmeg
1/2 cup milk
1 tsp. baking powder
1 cup flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 375. 
Grease 24 mini-muffin cups.  

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a bowl. Stir in the milk, then mix in the baking powder and flour until just combined.  Fill mini muffin tin half full.  Bake until the tops are lightly golden, 15 to 20 minutes. 

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.

Serve and enjoy!

Cookie Dough Cheesecake Bars

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Preparation:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

~ The Essential Chocolate Chip Cookbook

Chicken, Artichoke & Sundried Tomato Pasta

1 tbsp olive oil
2 chicken breasts - cut in strips
1/2 cup diced white onion
2 cloves minced garlic
1 tsp thyme
1tsp basil
8 oz sliced white mushrooms
1 small jar artichoke hearts, drained and chopped
1/2 cup sundried tomatoes (drained and chopped)
3/4 cup cream
1/4 tsp nutmeg
1/2 cup Parmesan cheese
pepper and salt to taste

Pasta of your choice cooked

1 - Heat oil in the pan and add chicken.  Saute until no longer pink.  Remove from pan and set aside. 
2- Add onion, garlic and spices.  Saute until onion is clear.  Add mushrooms, saute for about 1 minute.
3- Add in sun dried tomatoes, artichokes and chicken, simmer on low heat for a few minutes so flavors can combine.
4- Add cream and nutmeg and allow to simmer until it thickens, when it is close add in the cheese as well.  Season with salt and pepper to taste.
5- serve over pasta of your choice

Grilled Chicken Salad with Feta and Corn

 This recipe is courtesy the Pioneer Woman.  Love her website and love her recipes. You can find her post of this recipe here.

A friend made this one first when I was over for dinner, so I had to make it at home too!  Perfect for summer BBQ's, such great flavor combination.  I added a few extra things to mine just to fill it out more.

Ingredients

4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery (inner Light Green Stalks), Finely Diced (I opted out of this and replaced it with red pepper, not a huge celery fan)
2 ears Fresh Corn (I only had frozen and it was fine)
1/4 whole Medium Red Onion, Finely Diced
1-1/2 cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Mayonnaise
4 Tablespoons Sour Cream
1/4 cup Half-and-half
1 whole Lemon
1 teaspoon Sugar (more To Taste)
Salt And Pepper (additional) To Taste
3/4 cups Crumbled Feta

Preparation Instructions

Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool.
  (I actually just broiled mine in the oven, it was good too!)
 
With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!

Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine.

Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Posted by Ree on April 27 2011

Curried Cauliflower

1 large head cauliflower, broken into small florets
1  can condensed cream of chicken soup
3/4 cup mayonnaise
1/4 cup milk
2 teaspoons curry powder
12 wheat crackers (I use premium plus)
1/4 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. 

Bake in preheated oven for 30 minutes.

Key Lime Pie

Ok, here is an easy recipe for Key Lime Pie. I sort of tweaked a few recipes to make this one. Takes about 5 mins to prep and seemed to be a real crowd pleaser.


For Filling:
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice (I used bottled because I did not have fresh limes if you are using fresh you would probably need 4-5 limes, in that case, use the rind of one lime as well, that will really bring out the flavor)


Mix all ingredients together and set aside.


For crust:
1 1/2 cups graham wafer crumbs
1/2 cup sugar (you can use less if you want to)
6 tbsp butter/margarine (melted)


Mix all ingredients together and press into a 9 inch pie plate. Pour filling into the crust. Bake at 375 for 15 mins of until filling is set. Cool and then chill for an hour or until serving. Top with whip cream or whipped topping when ready to serve.

Peach Cobbler

Ingredients

• 8-10 peaches sliced (6 to 8 cups)
• 1/4 cup bourbon (I substituted 2 tbsp each vanilla and maple syrup)
• 3/4 cup sugar, plus more for sprinkling
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon, plus more for sprinkling
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks cold unsalted butter
• 3/4 cup heavy cream, plus more for brushing

Directions

Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.

Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

Melt the remaining 1/2 stick butter in a 10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.


Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.

*recipe from Food Network.com*

Homemade Lemon Filling

Ingredients

•  2/3 cups sugar  
•  3-1/2 tablespoons cornstarch 
• 1/8 teaspoon salt 
• 3/4 cup water 
• 1 egg slightly beaten
• 1 tablespoon butter (must be butter kids) 
• 1/4 cup fresh lemon juice 

How to make it 

•  Set up your double-boiler
• Begin by placing water in pot and double boiler bowl on top - make sure the water from pot does not touch bottom of bowl. Turn on heat and let water come to a boil., Then turn heat to a medium, medium low so it simmers.
• Place sugar, cornstarch and salt in double boiler and stir in water with whisk.
• Cook over boiling water until thickened, stirring constantly.
• Once it is thickened, cover with lid and cook an additional ten minutes (and yes stir occasionally - say every three minutes)
• Temper your already slightly beaten egg with some of the hot mixture, then add this slowly back into the remaining hot mixture while stirring constantly.
• Cook over hot (and not boiling) water for 2 minutes, stirring constantly.
• Remove from heat, taking double boiler bowl off and out of the pan that had the water.
• Add butter and stir till butter has melted.
• Chill, once completely cooled, then add the lemon juice and stir.

Hot & Sweet Drumsticks

• 1 cup Apricot Preserves
• 1/2 cup Ketchup
• 1/4 cup Soy Sauce
• 2 teaspoons Minced Garlic
• 2 teaspoons Hot Pepper Sauce
• 3 pounds Drumsticks (about 12)

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.
Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

-Recipe from Pioneer Woman

Cauliflower Soup

• 1 stick Butter, Divided
• ½ whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

- Recipe from Pioneer Woman

Easy Red Velvet Cake and Cream Cheese Frosting

Ingredients:

• 1 box white cake mix (2-layer size)
• 1 box (4-serving size) instant vanilla pudding mix
• 4 large eggs
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon white vinegar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 ounces red food coloring
• 1/2 Cup sour cream

Combine all ingredients together and beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease 1 bundt pan and pour int he batter. Bake at 350° for 40-45 minutes or until the cake springs back when lightly touched in the center.

Cool cake prior to icing.  Cut in half so that you can fill it with frosting.

 Cream Cheese Frosting

• 4 ounces butter, softened
• 8 ounces cream cheese, softened
• 1 tablespoon vanilla extract
• 1 box (1 pound) confectioners' sugar
• 2-4 tbsp milk (as needed)

Beat the butter butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth.  Add milk until desired consistency. Spread frosting over layers and sides.

BBQ Pork Tenderloin

Ingredients

2-3 pork tenderloins  

2 tsp (10 mL) cornstarch  

1 green_onion, finely chopped   

1 tsp salt 

Marinade: 1/2 cup (125 mL) orange juice  

1/4 cup (50 mL) tomato paste  

2 tbsp (25 mL) grainy mustard  

3 cloves garlic, minced 

4 tsp (20 mL) chili_powder 

1-1/2 tsp (7 mL) sugar  

1 tsp (5 mL) each ground cumin and coriander  

1/2 tsp (2 mL) Worcestershire sauce  

1/4 tsp (1 mL) salt

Preparation:

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.

Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.

Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.

In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.

Scalloped Potatoes

6 medium potatoes, peeled and thinly sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion,diced finely

Preheat oven to 350ºF.

Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.

Cover and bake until potatoes are tender, about 90 minutes removing cover for the last 30 mins. Let stand 5 to 10 minute before serving. 

Serves 6

Chewy Chocolate Peanut Butter Bars

Ingredients:

1 1/2 cups ( 375 mL) icing sugar
1 1/2 cups (375 mL) crunchy peanut butter
1 1/2 tsp (7 mL) vanilla
1 pkg (510 g) Refrigerated Chocolate Chip Cookies

Method:

• Heat oven to 350°F (180°C).
• Combine icing sugar, peanut butter and vanilla; mix well.
• Press half of dough into bottom of ungreased 8 or 9-inch (20 or 23 cm) square baking pan. Press peanut butter mixture evenly over dough. Cut remaining dough into thin slices and arrange on top of peanut butter mixture.
• Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool for 30 minutes. Refrigerate until chilled. Cut into squares. Serve chilled or at room temperature.

from lifemadedelicious.ca

Carrot, Butternut Squash Curry Soup

I have never really liked butternut squash but I thought this would be a good recipe to try.  It actually called for yellow squash but I could not find it at the market.  I made it thinking, if we don't like it oh well.  Can I just tell you, I think it might be one of my favorite soups.  The curry with the garlic and onions make for amazing flavor! 

I found the base recipe on the Pioneer Woman website and made some modifications that make it work for us.

    * 3 Tablespoons Olive Oil
    * 5 cloves Garlic, Minced
    * 1 whole Large Onion, Diced
    * 4 whole Carrots, Washed And Sliced Thin
    * 2 butternut squash, peeled and sliced
    * Salt To Taste
    * 1 Tablespoon Curry Powder & 1 tsp cumin
    * ½ cups Dry White Wine (I used cooking wine because that was all I had)
    * 8 cups Chicken Broth
  

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder and cumin.

Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using a hand blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. 

Makes 12 cups (3 WW points for 2 cups)

Homemade Cinnamon Buns

I LOVE Cinnabon!  The smell as you are walking through the mall....mmmmmmmm.  Anyhow, last Saturday morning we were craving cinnamon buns.  The house was full of family and I ventured out and made this recipe.  It was really good, especially the icing!  I served them all to my guests over the weekend so that I did not eat the whole batch!

Ingredients:

• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

FILLING

• 1 cup packed brown sugar
• 2 1/2 tablespoons cinnamon
• 1/3 cup margarine, softened 
• 1/4 cup instant vanilla pudding powder 

ICING

• 8 tablespoons margarine
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Directions:

Prep Time: 1 hr
Total Time: 1 1/4 hr

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

Asparagus Bow Tie Pasta

2 cups farfalle (bow-tie pasta), uncooked

1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths

1/2 cup halved orange pepper strips

1/4 cup  julienne-cut oil-packed sun-dried tomatoes (I drained them, the original recipe says not to)

1/2 cup chicken broth

2 oz. Cream Cheese (1/4 of 8-oz. pkg.), softened (I used light cream cheese)

1 Tbsp. chopped fresh oregano (or 1 tsp dried)

1 cup Shredded Italian Three Cheese Blend (I used 1/4 cup Parmesan cheese instead)

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.  -Kraft What's Cooking Magazine Spring 2011 

Tomato Bisque

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 small carrot, peeled and finely diced 
• 3 cloves garlic
• 2 tablespoons flour
•  2 (14.5-oz) can crushed tomatoes
• 2 cups reduced-sodium canned chicken broth
• 1 tablespoon fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
• 1/4 tsp cumin
• dash cayenne pepper
• 1 cup light cream or milk(I use fat free half and half)
• Salt and pepper

In a large nonreactive saucepan, melt butter over medium heat. Add onion, garlic and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth and spices. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

Chicken Enchilada Casserole

5 boneless skinless chicken breasts, cubed and cooked

1 onion diced
1 can enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 doz. corn tortillas
Big bunches grated cheese
1 can diced green chili (sm. or lg. to taste)
Salt, pepper & garlic to taste

Saute meat with onion and set aside.  Mix with enchilada sauce, soups, chicken, chili, garlic, salt and pepper; mix well. Layer sauce with tortillas and cheese leaving off last layer of cheese. Put cheese on top the last 5 minutes or baking. Cover and bake 45 minutes in 350 degree oven.

This freezes really well too - pull it out and defrost.  Cook for about an hour.

Mediterranean Quinoa Salad

This is great served as an entree as well.   It is good both warm and cold.

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced and cooked with chicken
1 large red bell pepper, diced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil

1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Curried Quinoa

I made and served this with chicken tikka, it had great flavor and was a great addition to the Indian chicken dish.  I am sure you could substitute the quinoa for brown or white rice as well.

1 Cup Quinoa

1½ Tbsp. Vegetable Oil

½ Onion Diced

1 Tsp. Grated Fresh Ginger Root

1 dash cayenne pepper

1 Heaping Tsp. Cumin

1 Heaping Tsp. Coriander

¼ Tsp. Ground Cinnamon

1¾ Cups Water

½ Cup Fresh or Frozen Peas 

Salt to Taste

1. Rinse quinoa with cold water.
     
2. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
    
3. Add the ginger root and quinoa. Cook for one minute stirring constantly.
   A fine, white spiral appears around the grain as it cooks.
    
4. Stir in the cumin, coriander, cinnamon, cayenne and salt. Cook for one minute stirring constantly.
    
5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
    
6. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
    
7. Fluff with a fork before serving.

Turkey Korma

Meat balls

1 pound ground turkey (you can use beef if you want)
1 egg
1/4 cup panko (or bread crumbs)
1 tsp each cumin, coriander, cinnamon, salt
2 tbsp chopped fresh parsley

Mix all ingredient together and form small meat balls and saute on high in a frying pan until cooked through


1 cup frozen peas
1 bottle prepared Korma sauce (I use VH)

Stir in peas and sauce with cooked meat balls and saute until heated through.  Serve over basmati rice with Naan.

Thai Corn and Shrimp Chowder

This recipe is from the Best of Bridge cookbook, Bravo.  I have made it with shrimp but have had it in a Thai restaurant with thinly sliced chicken.

 

1 tbsp butter

1 medium onion, peeled and finely chopped

1 small potato peeled and diced

1 medium red or yellow bell pepper, seeds and membranes removed, finely chopped

1/2 tsp Thai red curry paste

2 cups corn kernels, frozen or fresh

2 cups chicken stock

1 can coconut milk (14oz)

1 tsp packed brown sugar

1/4 tsp salt

24 medium shrimp, peeled, deveined

1 tbsp chopped fresh cilantro

1 tbsp lime juice

In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion, pepper and potato  and saute for 5-7 mins.  Add curry paste and stir for 15 seconds.  Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil.  Reduce heat and simmer for 15 mins.  Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins.  Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.

Garnish with a few cilantro leaves in each bowl.

Classic French Bread

A friend of mine gave me this recipe.  It is so easy to make and tastes great too!  I have half of the dough for 1 loaf of bread with soup and the other half another day for pizza crust.

5 1/3 cups flour
2 tsp salt (1 tbsp coarse salt)
2 1/4 tsp instant yeast
2 Cups lukewarm water

Combine all ingredients in a mixing bowl.  Use a large spoon and stir for 1 minute until the dough comes together and all the flour is combined. (you can use 1-2 tbsp more water if needed).  Sough will be "shaggy".  Let it rest uncovered for 5 mins.  Oil hands and stretch and fold 4 times.  1. Top over 2. Right side over 3. Left side over 4 Bottom over.  Turn it over and place a bowl over the dough and let it rest for 10 mins.  Repeat stretching process 3 more times with 10 minutes between.  Dough should feel smooth and springy (you may still see little bits of yeast, that is ok).  Place dough ball in a lightly greased bowl with a lid and put it into the fridge for up to 4 days.

On Baking Day
2 hours before you plan to back it, remove the amount of dough you want to bake from the fridge.  Lightly oil your work space (counter).  Divide dough into equal parts for rolls or loaves and shape.  To shape into loaves, roll it like you are rolling a sleeping bag.

Lightly flour your counter where your dough is going to rise or proof.  If you are using a metal pan, you can flour the pan and let the dough proof on it.  Cover the loaves/rolls loosely with plastic wrap and let it proof for 1 hour.  Remove plastic wrap and let it proof for 45-60 mins.  Preheat oven to 550 F or as high as it will go.  When the dough is ready to bake turn the oven down to 450.  Take a sharp knife and slash the loaves or rolls to allow the gas to escape.  Slide your loaves or rolls into the oven.  Bake 10-12 minutes, rotate the pan and bake another 10-15 minutes (less for rolls)

Couscous salad with black beans, mushrooms and corn

2 tbsp extra virgin olive oil
1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
course salt and ground pepper
1/2 lb sliced button or cremini mushrooms
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
1 avocado, halved, pitted, peeled, and sliced

In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).

Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)

Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.

Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.

Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top.

Recipe found in the "Everyday Food" Magazine