The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Sunday, February 28, 2010

Zucchini-Blueberry Loaf

When I was in Florida last month, my MIL made a delicious blueberry-zucchini loaf. One of the best loaves I have ever, ever had. I finally got her to hand over the recipe so I could make it myself, but I was sad to see the original recipe has a TON of sugar and oil. I decided to try and make it substantially healthier so that I can make it on a regular basis, and I am happy to say, success!!!






Ingredients:
3 eggs lightly beaten
1/2 cup vegetable oil
2/3 cup applesauce
3 tsp vanilla extract
1 cup white sugar
1 cup brown sugar (or sugar substitute)
2 1/2 cups shredded zucchini
2 1/4 cups all purpose flour
1/4 cup ground flax seed
1/2 cup wheat bran, or whole-wheat flour
1 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
1 cup fresh or frozen blueberries

Directions:
Grease 2 regular loaf pans
Beat eggs, oil, applesauce, vanilla and sugar then fold in zucchini
Blend flour, flax seed, wheat bran, salt, baking powder, baking soda & cinnamon
Gently fold in blueberries.
Transfer to greased loaf pans - I added a sprinkle of brown sugar and cinnamon on top as per MIL recommendation.
Bake 45-50 minutes at 350 F
Cool 20 minutes in pans then remove loaves to cool completely on wire racks.

Source: Adapted from www.allrecipes.com; and my MIL!

Thursday, February 25, 2010

Lemon-Dill Rice

I really like rice, but it can get quite boring after a while. I wanted to serve rice with my chicken gyros, so I googled "Greek Rice" and discovered a whole new plethora of ways to make rice. I forgot to take a photo, but here is my adapted recipe for lemon-dill rice. Its perfect with a Greek-type meal.

Ingredients:
1 cup brown rice
2 1/4 cups chicken stock (could also use water)
1 tsp butter
1 whole lemon, juiced, plus zest
2 tbsp fresh dillweed


Directions:
In a large saucepan, bring rice, chicken stock & butter to a boil. Reduce heat, cover and simmer for approximately 30 minutes, until liquid has absorbed. Stir in lemon juice, zest and dillweed, and cook on low heat for a few minutes until lemon juice has absorbed. Fluff with a fork and serve.

Beef Kofta

I love to cook food that has a bit of spice to it, and am always trying to find 'new' things to cook. When I was in Europe, beef kofta was a staple, sold almost everywhere that had a Moroccan population. I decided to try it myself, and used a recipe from www.taste.com - the exact chef is unknown. I tweaked it a little bit for personal preference, and voila! Beef kofta. It can be served with rice, or pita bread, or really however you like it. I couldn't get the best photos of it, but i promise it is delicious!







Ingredients:

  • 1/2 cup fresh parsley
  • 1 onion, diced
  • 1 lb lean ground beef
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground ginger
  • 2 tsp ground paprika
  • 1/2 tsp ground allspice
  • Salt & freshly ground black pepper

Directions:
Combine all ingredients into a food processor and blend well. Form into oval-shaped balls and place in fridge for 30 minutes to chill. Meanwhile, soak wooden skewers in water. Thread meat onto skewers and place onto lined baking sheet. Bake in oven at 350 F for 15 minutes. Drain any fat that has formed onto tray and bake another 5 minutes, until meat is thoroughly cooked. Serves 4.

The BEST Egg Salad

I love, love, love egg salad sandwhiches. I could eat them every day. So I have been experimenting the past few months to find the BEST egg salad recipe. And - success! I have found it.




Ingredients:
8 eggs
2 tsp dijon mustard
1 tsp regular mustard
1/4 cup mayo
1/4 cup sliced green onion
1 tsp fresh lemon juice
salt and pepper to taste

Directions:
Cover eggs with water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat and put eggs in ice water bath to cool. Meanwhile, mix rest of ingredients in medium bowl. Peel & chop eggs, and mix well with mixture. Serve on fresh bread with lettuce. Serves 4.

Source: Adapted from www.allrecipes.com

Tuesday, February 23, 2010

Beef Stroganoff

This is one of my new favourite recipes - who knew Beef Stroganoff could be so good? Its inexpensive and fairly easy to make, it just takes a little extra time to simmer. Two things here are key: the white wine, and dijon mustard. Avoid substituting these key ingredients for optimal taste.

Ingredients:


1 1/2 - 2 pounds stew beef
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
1 small onion, sliced
4 tablespoons corn starch
1 (10 ounce) can condensed beef broth
2 teaspoons prepared dijon mustard
1 teaspoon worchestershire sauce
1 cup sliced fresh mushrooms
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

Directions:

Remove any fat and gristle from the beef and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then remove beef from pan. Add the onions and cook slowly for 3 to 5 minutes, then put aside with beef. Add the sliced mushrooms and saute for a few minutes, then add back the onions and beef. Pour in beef broth and bring to a boil, stirring constantly. Add the corn starch mixed with a small amount of cold water. Lower the heat and stir in mustard and worchestershire sauce. Cover and simmer for 1- 2 hours or until the meat is tender.
Five minutes before serving, stir in the sour cream and white wine. Heat briefly then salt and pepper to taste. Serve over cooked egg noodles.

Chicken Gyros


These gyros are my husband's new favourite food - he could seriously eat them every day. I recommend serving them with my lemon-dill rice & greek salad. You can substitute pork loin for chicken, if desired.










Chicken Marinade:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breast cut into large bite-sized piece

Extras: Greek pitas, red onion, tzatziki sauce, diced tomatoes, wooden skewers

Directions: Soak wooden skewers in water. Combine all ingredients in a small bowl. Pour over chicken and let marinate for at least one hour, preferably 2-3. Remove chicken and thread onto wooden skewers. Broil in oven or bake at 350F for approximately 20 minutes, until chicken is no longer pink.

Source: Adapted from www.annies-eats.com - thank you to the ladies at the Nest for sharing!!

Taco Dip!!

Taco dip has been one of my favourite appetizers since I was a kid. The best part is, almost anyone can make it and its always the hit of the party. It is best to make just prior to use, not more than 5 hours ahead of time unless all the toppings are well-drained to avoid a runny dip. You can certainly experiment with toppings as you like!






Ingredients:
1 block of cream cheese, softened
1 container sour cream
1 package taco seasoning (reduced salt)
1 small green pepper, diced
2-3 Roma tomatoes, diced and drained
1 cup salsa, drained
1 bunch green onions, sliced
1/2 cup olives, pitted & chopped
2-3 cups of medium cheddar cheese

Directions: Using an electric beater, mix cream cheese, sour cream & taco seasoning until well blended, about 3-5 minutes. Spread evenly over bottom of serving tray (approx 8x8, though any size is fine). Cover with thin layer of well-drained salsa. Top with remaining toppings, saving cheese for last. Serve with tortilla chips.

Monday, February 22, 2010

Whipped Shortbread Cookies


When I was a kid, my grandmother would make the most amazing whipped shortbread cookies. Until recently, I did NOT have the skills to try them myself - shortbread are quite delicate & fussy. However, with my new culinary skills and abundance of free time, I though I would try them. I adapted a recipe from my Grandma Kay and they turned out beautifully!




Ingredients:
1 cup butter (NOT margarine)
1/4 cup corn starch
1/2 cup icing sugar
1 1/2 cups flour

Directions: Combine all ingredients in mixing bowl. Beat for 10 minutes with an electric mixer (do NOT cut back on the time). Drop by small spoonfuls onto a baking sheet lined with parchment paper. Bake at 350 F for 9-11 minutes - the bottoms will be a golden brown. Do not overbake.

Greek Salad

Justin & I love Greek food. For me, it started a few years ago when I visited Greece - before that, I hadn't eaten an olive or feta in my entire life! Now, Greek/Mediterranean food is a staple in our diet. We have "Greek Night" almost every week. Here is a staple: authentic Greek Salad:







Ingredients:
1 cucumber, washed & chopped
2-3 Roma (plum) tomatoes, chopped
1 small red onion, sliced
1/2 cup feta, crumbled in large pieces
1/2 cup pitted olives
1/4 tsp oregano

Dressing:
1/3 cup olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 tsp black pepper
1/4 tsp salt (optional)

Whisk dressing ingredients in small bowl & mix well with ingredients. Let sit 30 mins in fridge & serve.

Sunday, February 14, 2010

Mango & Black Bean Salad

This recipe was given to me at a bridal shower by Jennifer Adolph, a cousin of Justin's. I have made it countless times & tweaked it only slightly - it is phenomenal! I must admit that I was skeptical but it makes the perfect addition to lunch or a potluck. For those of us on our yearly post-New Year's diet, this recipe is perfect.


Ingredients:
2 lg ripe mangoes
1 clove garlic
2 tsp olive oil
1 cup corn kernels
1 15-oz can black beans, rinsed
1/2 cup chopped red onion (green onion also works)
1/2 cup diced red pepper
3 tbsp fresh lime juice (important!)
2 tbsp fresh cilantro
1/2 tsp cumin

Directions:
1. Heat oil in a saucepan. Add garlic & stir in corn till brown (about 7 min)
2. Once corn has cooled, stir into rest of ingredients & mix well.
3. Best if chilled in fridge overnight.



Ranger Cookies

This recipe is a family favourite that pleases even the most discerning cookie fan! Serve with coffee or a cold glass of milk to warm up even the worst winters' day.






  • Ingredients:
  • 1 cup butter or margarine
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1 cup Corn Flakes
  • 1 cup coconut

  • Directions:

  1. Cream butter with white & brown sugar. Beat in egg and vanilla.
  2. Mix together dry ingredients and stir into wet mix. Place by heaping spoonfuls on an ungreased baking sheet & slightly flatten with fork.
  3. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.


Chicken Salad Casserole

My Mother-In-Law gave me this recipe for a heart-healthy casserole that has quickly become a family favourite. I serve it with a leaf salad & fresh bread to complete the meal.





Ingredients:
1/2 cup mayonnaise
1/2 cup skim milk
1 can reduced-sodium cream of chicken soup
2-3 cups cubed cooked chicken
2 cups small cooked pasta (rotini)
1/2 cup slivered water chestnuts, drained
1/2 cup onion, chopped
1 cup celery, chopped
1 small red pepper, sliced
1/4 cup pimento, drained (optional)
1 tsp thyme
Freshly ground pepper

Directions:
1. Combine milk, mayo, soup, thyme & pepper.
2. Mix in remaining ingredients
3. Bake at 350 degrees F for 45 minutes.


These are a few of my favourite things.....

As much as I love to cook, I also love to dine out! Living just 30 minutes from Stratford, ON means that we are blessed with some fabulous restaurants. Here are some links to our favourite places to dine:

Pazzo Ristorante (Stratford, ON - Italian)

Banana Leaf (Woodstock, ON - Thai)

The Sun Room (Stratford, ON)

Luna Rosa (Delray Beach, Florida - Italian)

Fosters Inn (Stratford, ON - steaks & more)


Meals Around the World

I love to take photos of your food adventures whilst travelling around the world. Here are a few tidbits from the past year!



Deep-fried fish cakes in the Dominican Republic.



This photo was taken in Punta Cana, the D.R. on our honeymoon
Cayo Coco, Cuba at an Italian restaurant with my girlfriends.


Salmon Dip

Salmon Dip is one of my favourite appetizers. This dip is perfect for a cocktail party or a gathering with friends.

Ingredients:
4oz cream cheese
1 tsp lemon juice
1/2 tsp worchestershire sauce
2 tbsp seafood sauce
1 tsp grated onion
1 tsp horseradish
1 tin salmon, drained, bones removed

Mix all together until well blended. Best if sits overnight. Serve with assorted crackers.

Source: Tracey Elizabeth Aitcheson - my sister!

Quiche

Quiche is a staple in our household - its easy, nutritious & delicious! You can use store-bought crust instead of homemade to save time if you wish. You can alter the filling options to suit your personal taste.







Ingredients:
Pastry:
  • 3/4 cup all-purpose flour
  • 6 tablespoons cold butter, cut into small pieces
  • 1/4 cup shredded Cheddar cheese
  • 4-6 teaspoons cold water

Quiche Filling:
6 eggs
1/2 cup milk
1/2 cup cream
1/4 tsp black pepper
1/4 tsp nutmeg
1 cup Swiss or Cheddar Cheese, shredded

Flavour Varieties:
1 small onion + 1 cup spinach (cooked, drained) + 1/2 cup cherry tomatoes (halved, drained)

1 small onion + 8 slices cooked bacon, crumbled + 1/2 cup chopped ham

8 pieces cooked asparagus, chopped & 1 cup cooked chicken, cubed

Directions:


  1. Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
  3. Bake crust in preheated oven for 10 minutes.
  4. Meanwhile, in a medium bowl beat eggs, milk, cream, pepper & nutmeg. Stir in cheese & quiche filling of your choice.
  5. Bake 50 minutes in oven at 375 degrees F. Quiche is cooked when a knife inserted into the centre comes out clean.
  6. Let stand 5 minutes before serving - important!


Homemade Ice Cream Cake


I thought for our first Valentines Day together I would make something instead of buying a gift. Justin isn't normally a huge dessert fan, but he LOVES ice cream - and I love cake! I thought I would try to combine the best of both worlds and make an ice-cream cake. It turned out wonderfully & was actually quite easy to make!






















Ingredients:

2 packages of cookies - I used Fiddle Stix
1/3 cup margarine or butter, melted
1 cup hot fudge topping (I used Smuckers)
1 cup caramel or butterscotch topping (Smuckers)
2 quarts premium vanilla ice cream

Directions:
1.Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Spread 3/4 cup fudge topping over crust. Stand remaining cookies around the edge (see photo) and push gently into fudge to hold. Freeze 30 minutes.

2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

3. Spread 3/4 cup other topping over ice cream. You can also add more chopped cookies to this layer. Freeze another 30 minutes.

4. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge, caramel and chopped cookies. Could also use nuts, whipped cream & cherries if desired.

Banana Crumb Muffins


I am always looking for a good, yet healthy muffin recipe for a quick go-to snack. These muffins turned out phenomenally! I usually add wheat bran to white flour instead of using whole-wheat flour, which gives the muffins a lighter texture while still providing extra fibre.





Muffins:

1 1/4cups all-purpose flour
1/4 cup wheat bran
1 tbsp ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup oil (can substitute applesauce for healthier muffins)

Crumb Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together flour, wheat bran, flax seed, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Enjoy!!