Wyn's Recipes

Canadian Thanksgiving today

2011-10-10T10:46:00.000-07:00

Happy Thanksgiving again. The recipes will be my regular Thanksgiving recipes, turkey, turnip puffs, company potatoes, cranberry sauce, gravy, corn, and dressing. No salad this year because of the horrible year I've had with illness. Turns out raw veggies and fruit are part of the problem! I will miss my marinated tomato salad. These recipes are the ones that I use with all my turkey suppers so they are already in the blog, just check the side labels if you are interested.

Pink Pickled Radish

2011-07-29T19:20:00.000-07:00

3 bunches of radishes, washed and trimmed
1 tsp mustard seeds
1/2 tsp whole black peppercorns
1 cup white wine vinegar
1 cup water
1/2 cup sugar
1 tsp salt

In a skillet set over medium low heat, add seeds and peppercorns and toast until fragrant. Remove from heat and let cool. In a large glass bowl, combine vinegar, water, sugar, and salt and stir until sugar is completely dissolved. Add seeds and peppercorns. Cut a tic-tac-toe pattern into the radish, about 1/4 inch deep. Add radishes to the vinegar mixture. Cover and store for 3 days in the refrigerator. Serve immediately or can for later us.

Makes 3 cups

from Flavours Magazine

Fritata

2011-03-26T14:17:00.000-07:00

I have never eaten a fritata so of course I have never made one either. So that's what I did for noon today. I perused the recipes, choose one that looked easy and knew that I had the ingredients in the cupboard and made it. Much like an omelet only easier because I didn't have to try to flip it without breaking it! I think that fritatas will now be on my list of things I can make. I made a tomato, mushroom, and feta one but I added chopped green onions and I didn't have bread crumbs for the top so just omitted that but did broil the shredded Parmesan cheese on top.

tomato, mushroom & feta fritata

Nutritional Info•Fat: 7.6g •Carbohydrates: 6.8g •Calories: 145.1 •Protein: 13.3g Ingredients
4 slices low fat canadian bacon ( I used some bacon bits from a jar)
1/2 C. fresh mushrooms
8 - 10 cherry tomatoes
2 oz feta cheese
Mrs. Dash Garlic & Herb Seasoning
2 large eggs
1/3 cup egg whites
1/4 C. 1% milk
3 TBS parmesan cheese
3 TBS seasoned bread crumbs
Directions
Preheat oven to 325 degrees
Spray saute pan and 8" glass pie pan with cooking spray
chop mushrooms, canadian bacon & tomatoes
brown mushrooms in saute pan
add tomatoes and bacon until warmed through
season with Mrs. Dash
beat eggs, egg whites & milk in small bowl add Mrs. dash to taste
place mushrooms, bacon & tomatoes to pie pan
crumble feta on top
pour egg mixture over top
bake at 325 for 30 minutes
remove pie pan and spinkle with parmesan cheese and bread crumbs
place under the broiler until top browns (watch closely)
Makes 4 servings

Pepper Oops

2011-01-19T07:21:00.000-08:00

Some how the left over soup got a triple dose of black pepper. How do I soften the pepper taste. I know that for over salting add a potato but does that work for over peppering too?

Award Luncheon

2010-09-30T10:51:00.000-07:00

Had an awards luncheon at the Travel Lodge in Saskatoon yesterday. Here's the menu:

Red and White table wine

Mesculin of Baby Greens with Roasted Vegetables, Goat cheese & Okanogan Pear drizzled with Vodka Blueberry Vinaigrette, brown buns, butter with dill

(The vegetables were beets, carrots, and onions, the greens were mostly spinach)

Chicken Breast stuffed with Triple cream Brie and Fresh Fruit Salsa

(the salsa was cantaloupe, melon, kiwi)

accompanied with Dauphine Potato and baby vegetables.

(the steamed vegetables were thin long green beans, baby squash yellow and green, carrots, marrow)

Chocolate Truffle Tart (pie) with Fresh Raspberries topped with Homemade Grand Marnier Ice Cream

Coffee, tea

Pork stuffed with cranberries and apricots

2010-08-15T11:03:00.001-07:00

I had an interesting supper last night at the restaurant in town. It was pork tenderloin stuffed with cranberries and apricots. The salad was nice, the vegetables were canned so not good but the pork was fairly good. The stuffing wasn't fancy, just cranberries and apricots cut up and stuffed into the fold of the tenderloin, no breading or butter or anything else. Sometimes it's nice to have an easy recipe that is spruced up.

Cranberry Orange Scones

2010-07-20T19:17:00.000-07:00

Cranberry Orange Scones Makes 6
1 1/2 cups flour
3 tbsp sugar
1 1/2 tsp baking powder
1 tbsp orange zest
1/4 tsp salt
6 tbsp unsalted butter cut into pieces and chilled
1/2 cup half and half cream plus extra for brushing
2/3 cup dried cranberries

Preheat oven to 375. Place all dry ingredients in a mixing bowl. Cut butter into dry ingredients until it resembles coarse crumbs. Stir cream into dough. Mix just until dough comes together. Stir in cranberries.
Turn dough onto lightly floured surface. Roll dough twice to an inch thick each time folding in half. Shape dough into a circle 1 inch thick and cut into 6 wedges. Place on a greased or parchment lined baking sheet and brush with cream. Bake for 15-18 minutes until tops are nicely browned.

from Home Hardward catalogue.

Dried Cranberry

French Onion Soup

2010-05-23T20:43:00.001-07:00

This is one of my favourites: Serves 6

4 large onions, thinly sliced, I like the purple onions
4 tbsp butter
4 - 10oz cans of condensed beef broth or consomme. I prefer the consomme
1/2 cup dry sherry (optional)
2 tsps Worcestershire sauce
pepper
6 slices of french bread 1/2 inch thick, toasted
3/4 cup grated parmesan cheese
2 cups grated mozzarella cheese

In a large saucepan, cook onions in butter until tender but not brown, add consomme, sherry, worcestershire sauce and pepper and bring to a boil. Pour into 6 individual overproof bowls. Float a slice of toasted french bread in each. Sprinkle with parmesan and top with mozzarella. Place under broiler and heat until cheese bubbles. Serve with a salad and garlic bread.

Chili with leftover Turkey

2010-04-09T17:10:00.001-07:00

I needed to use up some leftover turkey from Easter so made this for supper. It was very good, nice and spicy.

In a slowcooker:

2 cups leftover turkey chopped into 1/2 inch blocks
2 cans tomato soup
1 can diced tomatoes with chilies
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 onion, chopped and sautëed
1 tblsp garlic powder
1/2 tblsp ground cumin
1/2 tblsp crushed red pepper flakes
1/4 tsp fresh ground pepper
sea salt to taste

Cook for 4 hours on med. Serve with toast to sop up the juices.

Slow cooker chicken with onions,rice and cranberries

2010-02-28T13:58:00.000-08:00

Experimenting again with a slow cooker Sunday chicken supper.

3 chicken breast, sliced into chunks and browned
oil
Onions 2 chopped
garlic 2 tbsp
celery salt 1 tbsp
poultry seasoning 1 tsp
black pepper 1 tbsp
sea salt 2 tsp
red peppers 2 chopped
wild and white mixed rice 1 cup rinsed
dried cranberries 1 cup
chicken broth 3 cups
orange juice

Brown chicken in skillet in oil, remove chicken to dish. To the oil add onions and peppers and cook until golden. Add garlic, celery salt, pepper, and sea salt. Stir for a minute and coat onions and peppers. Add rice and cranberries, stir and coat. Add broth and orange juice, bring to a boil.

Spoon half of rice mixture into bottom of crock pot, add meat, add in rest of mixture. Cover and cook 6 hours on low, or 3 hours on high.

Before serving cover with a bread crumb and almond mixture. (bread crumbs, butter, almonds mixed together)

LOVE the Barcelona

2010-02-23T09:11:00.001-08:00

Saw this breadbox over at Sams and just had to check it out. It's$179.00 so I guess I won't be ordering it, but I certainly will "think" about it.

Barcelona Ceramic Bread Box from frontgate.com

The GG Collection Barcelona Ceramic Bread Box is a gorgeous countertop storage solution for rolls, bagels, and loaves of bread. With its elegant look and Old World metalwork, the box combines an attractive appearance with true functionality.

Handcrafted ceramic box has twisted aluminum footed base and handle
Oversized proportions make an elegant decorative statement
Designed to complement natural stone countertops and accents
Hand wash

Sandwich blog

2010-02-23T08:57:00.000-08:00

I found Sam's sandwich blog today, after she commented on one of my entries of course. ROFLOL. I LOVE sandwiches, I LOVE bread, I use bread for emotional reasons, that's why I'm fat. Anyhow, looks like she's got some great ideas over there, will be visiting often.

Samwich 365

Dentist

2010-01-28T16:04:00.001-08:00

Had my root canal this morning. I am not in a great mood but I certainly hope that once the pain from the procedure is over I will not be in the same amount of pain I have been since the first of December. What the heck, I might even be in a good mood again! Oh my, how in the world will the people around me handle Wyndy in a good mood???? ROFLOL.

Neat site.

2010-01-12T08:50:00.000-08:00

vintage & used cookbooks 15,000+ out-of-print, used, vintage, antique cookbooks & recipe booklets, including Better Homes and Gardens, Betty Crocker, Pillsbury, Culinary Arts, Time-Life and Joy of Cooking. Find rare cookbooks from the 1800's and more recent used cookbooks or complete sets.

http://www.oldcookbooks.com/

Chef Meg's Roasted Vegetables

2009-12-15T07:54:00.000-08:00

Ingredients
1 T olive oil
1 red onion, sliced
4 cloves garlic, peeled and cut in half
2 carrots, peeled and diced
1 turnip, peeled and diced
1 yam or sweet potato, peeled and diced
2 parsnips, peeled and diced
1 t dried rosemary
1 t dried thyme
1 pinch salt
1/2 t black pepper
1 T balsamic vinegar, optional

Directions
Preheat oven to 375 degrees. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30-40 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes 8 servings (1/2 cup).

Calories=82 Carbs=15

Christmas Gumdrop Cake

2009-12-14T10:27:00.000-08:00

Christmas Gumdrop Cake from mother 1950

1 lb golden raisins
3 pkg. gumdrops, cut into quarters
1 lb mixed fruit - optional
1/2 lb candied pineapple - I don't use the candied ones, I use the canned ones, 1 can drained
2 lbs almonds
1/4 lb cherries
4 cups flour, separated
6 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 cups sugar
4 tbsp soft butter
2 eggs
2 cup milk
1 tsp vanilla
1 tsp almond extract

Combine raisins, gumdrops, mixed fruit, candied pineapple, almonds and cherries. Coat with 2 cups flour, (to prevent sinking to bottom). Blend remaining 2 cups flour, baking powder, baking soda, and salt in one bowl. In another bowl, beat together butter and sugar. Beat in eggs. Stir in milk and flavourings. Stir in flour mixture. Pour batter over fruit-nut mixture and stir until combined. Pour into prepared loaf pans. Bake at 300 at least 2 hours or more.

Old Fashioned Rhubarb Custard Pie

2009-12-14T10:25:00.000-08:00

Old Fashioned Rhubarb Custard Pie ~ my mother's recipe from the 1950's.

1 c sugar
1/4 tsp salt
3 tbsp flour
3 egg yolks
3 tbsp orange juice from the orange
2 tbsp butter
3 c fresh rhubarb
3 egg whites
1/3 c sugar
unbaked bottom pie pastry
1/3 c chopped pecans-Optional
meringue or whipped cream

Combine 1 cup sugar, flour and 1/4 tsp salt. Add egg yolks, juice and butter; beat until smooth. Stir in rhubarb. In another bowl beat egg whites to soft peaks. Gradually add 1/3 cup sugar, beating to stiff peaks. Gently fold whites into rhubarb. Pour into pastry and sprinkle with nuts. Bake at 325 F for 55 minutes.

Top with meringue or whipped cream

Old fashioned baked Pork Chops

2009-11-25T14:42:00.000-08:00

We're having the old fashioned baked pork chops that we cooked way back in the 60's.

4 1-1/2 inch thick pork chops
lemon-pepper spice
2 onions, sauteed
1 container mushrooms sauteed
1 can mushroom soup
1 can milk
1 tsp curry

Season pork chops with lemon-pepper spice, both sides, pound in. Brown pork chops thoroughly. Transfer to baking dish. Clean up drippings in pan with sliced onions and mushrooms, sauteed. Arrange onions and mushrooms over pork chops. In another bowl, mix can of mushroom soup, milk and curry and some more pepper spice together. Pour over pork chops. Bake for 1 hour at 350 or until pork chops fall apart with fork.

Kitchen Geeks

2009-11-20T20:34:00.000-08:00

I found a great site, through a friend, Sherry at http://cheapeasylowcarb.blogspot.com. It has a list of all sorts of neat kitchen tools from different places with geeks in mind. I saw a multitude of items I would love but since I have a terrible time with tacos I was wondering if this might be useful.

or
how about the ABC cookie cutter, Already Bitten Cookies

The site is Restyle your kitchen

Marinated Tomato Salad

2009-11-19T09:45:00.000-08:00

I really love this salad for company and turkey dinners. It's light and easy and do-ahead

1 can mushrooms or fresh
3 tbsp green onions
5 large tomatoes, sliced

Marinade:
1 tsp curry
1 tsp sugar
1/2 cup salad oil
1/4 cup vinegar
1 crushed garlic clove
1 tbsp parsley
salt and pepper

Combine all marinade ingredients in jar and shake well. Marinate vegetables for several hours before serving. Arrange on bed of lettuce in large or individual bowls.

Seasons of Plenty, A Holiday Cookbook by Doreen Bleich

2009-11-13T19:53:00.000-08:00

Doreen's New Cookbook is here:

There are more than 340 recipes to make every holiday a special event and those everyday meals a treat as well. Many recipes are accompanied by an anecdote that makes it a fun cookbook to read.

This beautiful book makes a great gift for someone else or treat yourself!

Order today! Only $20.00 plus postage.

Contact:

Doreen M. Bleich

Phone: 306-862-5886
Email: bleich@sasktel.net

Christmas Miracles Book Tour Contest

2009-11-11T14:14:00.000-08:00

There's a new book tour contest over at my book blog so come on over and leave a comment. You never know, it might be YOU that wins the basket.

Wyns Reading Books

Leave a comment for a chance to win the Christmas Miracles gift basket.
Wouldn’t you love to take home this amazing basket filled with Christmas goodies galore? This amazing gift basket contains everything you’ll need to make your Christmas holiday a success. Inside you’ll find a stocking stuffed with hard candies, kitchen towels and oven mitts, seasonal potpourri, holiday-colored candles, stuffed animals that talk, snowman candle, nutcrackers, Christmas ornaments, gift bags, gift tags, gift bows, ornament hangers, Christmas cookie cutters, a Merry Christmas doorstopper, a picture frame, Christmas cards, Santa ear muffs, and not just one, but two copies of Cecil Murphey and Marley Gibson’s Christmas Miracles – one to keep and one to give away to someone special.

Go to the tour page: Christmas Miracles Tour Contest

Taste failure

2009-10-23T07:03:00.000-07:00

I followed a recipe for left over turkey that looked good but .......oh my goodness it was totally tasteless. The leftovers went into the turkey soup. It was turkey, onions, broccoli, and a white sauce with cheese. It had pepper, salt, garlic, and poultry seasoning for spices but I guess not enough. I even used some TexMex cheese that I had in the fridge but that didn't seem to add any taste either. Oh my, not impressed at all. ROFLOL.

Sherry's new low-carb blog

2009-10-17T11:26:00.000-07:00

My friend Sherry has moved her recipes over to a new low-carb blog called Cheap and Easy Low-carb. She is one of the most inventive low-carbers I have ever met. I love her recipes and wish that I could buy some of the specialty ingredients up here in the wilderness. I like low-carb eating and I love her philosophy~low carb doesn't have to be expensive nor totally low carb, just 90% of the time. I am a bread eater. I eat bread for comfort, to quell the tummy rumbles, the nervous butterflies, and the anger stuffing. She uses the low carb flours and ingredients with great finesse. I am totally jealous of her ability and wish she could be my personal chef. In my exploration of diabetes I have discovered that it is definitely a disease that benefits from low carb eating. My biggest carb indulgences are bread, I now limit myself to morning toast, potatoes~ how can you have a supper without potatoes?, turnips ~ the yellow ones, they are staple here in the winter, and carrots. But I have learned that the Canadian Diabetic Association has declared carrots to be ok, their benefits outweigh their carb count. YAY! LOL. I have never been a big fan of pastas but have been following a diabetic menu plan just to get myself into the theme. It has an abundance of pasta and wraps. Do not like all that pasta, I guess everybody has a certain amount of cultural familiarity and preferences and pasta just isn't part of mine. I'm ok with pasta about once every 3 months. Nope, my choice of carb is definitely bread and potatoes. The other thing that I really missed when I was officially on the Atkins low-carb version in the 70's was fruits. I love fruits, I think I eat fruits instead of drinking water. I know that low-carb has changed over the years but I was introduced to it by the first Atkins book in the 70's and the programming is still there in my brain. It's another thing that I need to update. One thing that I am surprised that I don't miss as much as I thought I would on a diabetic plan is the dessert indulgences, not that I ate a lot of dessert type things except at certain times of the year, but I did enjoy cookies and squares. See, "bread" type carbs. I've noticed that I now only get a craving for them when I'm really angry or totally bored. That's a good thing, right?

Kreative Blogger Award

2009-10-17T07:55:00.000-07:00

I received this award from Tony from the Well Watered Woman blog. Thank you so much Tony for the honour.

Here are the rules of the award:
So here are the rules:

1. Thank the person who nominated you for this award.
2. Copy the logo and place it on your blog.
3. Link to the person who nominated you for this award.
4. Name 7 things about yourself that people may not know.
5. Nominate 7 Kreative Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on each of the blogs letting them know they've been nominated.

Ok, so here is #4:
7 things you might not know about me: (I suppose that depends upon whether or not you visit my personal blog where I don't hold anything back!)

1. I am adopted. I was born Kruger but raised MacLeod so I think there is a "tiny" cultural conflict in there. I love the Scottish goodies and some of the German foods. I detest haggis.
2. I love to read non-fiction and write as you can tell from my book blog.
3. I can't throw a straight curling rock to save my life.
4. I have a brother who is 10 years older than I am (He's REALLY old)
5. I have a dry sense of humour and love puns and most British comedy.
6. I have visited just about every Province and State in Canada and the USA
7. I allowed myself to eat emotionally for 30 years but am now over the hump and getting myself back together again. I have lost 35 pounds since May.

Here is #5 & #6:
Nominate 7 Kreative Bloggers
1. Alexis is a great woman of God. She is stepping out in faith and growing her witnessing in her home area as well as on-line. Her main blog is Tales of a Crazy Momma. She also has homeschooling blog.
2. Debby at A Feast for the Eyes is an awesome cook and takes salivating pictures. I met her at Sparks People last year. She is the reason that I started my recipe blog. Not because I am a good cook but because it made sense to keep my recipes on line. LOL.
3. Mimi at Mimi's Pixie Corner is the owner of the FIRST tour of Christian books. She spends a lot of time organizing and arranging for publishers and reviewers to coordinate tours of Christian books on-line. It's an excellent example of an on-line ministry that is doing great work, and besides, it's fun.
4. Jenny at Ausjenny's is a lovely Australian lady who has a book blog. She takes part in the FIRST tours as well as the CFBA book tours. Jenny has lots of free book contests and is the person who led me to the book blogging world.
5.JK at J.Kaye's Book Blog has all sorts of wonderful book reviews and doesn't pull any punches. She also has lots of contests too. I enjoy her site.
6. Cindy and Janet at Our Kitchen have a great team of contributors and a prayer support team that is obvious in their postings. The main home of the blog is CoffeeCup Friends and they have more to it than the recipes in Our Kitchen. They have many articles on everyday Christian life and experiences.
7. Wendi at Wendi's Book Corner ~ Rainy Day Reads in Seattle has a very interesting book review blog with lots of teasers, contests, and MOM articles.

It's Canadian Thanksgiving

2009-10-10T00:19:00.000-07:00

Yes, that's correct, the second Monday in October is Thanksgiving in Canada. Most Canadians have a Thank-you-God-for-the-bountiful-harvest type of Thanksgiving. The churches have a display of garden and field harvests, homes are decorated in fall colours, and the supper ~ sometimes Sunday, sometimes Monday, is generally a turkey or duck. It's hunting season on the prairies so many homes have wild duck. Of course, it's also football season and the Thanksgiving rivalries are celebrated in great style. Here is Saskatchewan it's always Saskatchewan Roughtriders vs Winnipeg Blue Bombers in Regina. Everyone across the province heads to Regina, by car, by bus, by plane, all bringing along a blanket and garbage bag in case of rain or snow. This year, snow for sure because the province just got dumped on yesterday and the forecast is for more snow over the weekend. Of course, it probably won't happen, the Canadian Weather Channel has been wrong more than right this year.

We will be having turkey so I am thinking about the menu. My hubby prefers the old classics so I will probably do an old-fashioned dressing from the 50's, roasted turkey, company potatoes, turnip puffs, garden salad, green bean yellow bean and carrot medley, and maybe a pumpkin chiffon pie. I haven't seen any cans of Israeli grapefruit sections in the store so probably won't be making my favourite appetizer. I don't like the ones from South Africa they usually contain stones and I am not going to spend time pulling apart a grapefruit. I can never get the sections peeled without making a big mess. I'll have to do some more thinking about that menu, something is missing and I'm not sure what.

Christmas Rum Pot

2009-09-25T14:42:00.000-07:00

It's time to make my Christmas Rum Pot. I use the fruit for any recipe that calls for preserves like ice cream and cake, and I use the liquid in drinks. 1 tablespoon goes a long way!

3 cups strawberries
2 cups each cherries, raspberries, currants, apricots, plums, peaches, chokecherries, Saskatoons, pincherries, cranberries. Stems and pits removed, slice larger fruits. (in other areas use fruits that are local like gooseberries, blackberries, blueberries, etc.)
10 cups powdered fruit sugar
2 liters amber rum

Layer fruit in large crock. Sprinkle 1 cup sugar over each layer, let each layer settle for 30 minutes, then pour enough rum over to cover the layer by 2 inches. Cover the pot with plastic wrap and put on a tight lid. Store in cool place and stir every 3 days. You can do this for each fruit as it comes into season which can take from June to October depending on the fruit, or all at once in October. At the end of October add any remaining rum and let sit until mid-December.

Slow cooking the Pork Loin ~ Spicy

2009-09-21T09:36:00.000-07:00

I had this pork loin and wanted to do something with it that was fast for me to prepare and I could forget it for the rest of the day. So, obviously, slow cooker! I figured I'd just do something basic with spices. I found it spicy but that's because I don't use much spice regularily.

1 kilogram pork loin roast
1 can consomme
1/4 cup Grapeseed oil
1 medium onion chopped
1 1/2 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp Greek Seasoning
1 tsp Oregano
1 tsp basil
2 tsp salt
2 tsp black pepper

Mix oil plus spices and onion and spread over roast patting it down on all sides. Place roast in slow cooker and add consomme. Cook on high heat for 5 hours. Add potatoes and carrots in the last 2 hours.

Beef Roast with Stout (Brisket Braised in Porter - Bon Appetit Magazine)

2009-09-20T14:11:00.001-07:00

Image from Bon Appetit Brisket Braised in Porter http://www.bonappetit.com/magazine/2009/10/brisket_braised_in_porter

I found this recipe in the Bon Appetit magazine, October 2009 issue. It calls for brisket and porter but of course, neither is availabe here in my small town. So, I used Guiness Stout and a large beef roast. It turned out absolutely delicious and I will definitely be making it again. Brisket should be cooked and then chilled for overnight before serving. I served the roast the same night, hot from the oven. It was fine.

1 Tbsp Kosher salt
2 tsp freshly ground black pepper
2 tsp dry mustard
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
1 6 pound flat-cut brisket (I used a beef roast)
2 Tbsp rendered bacon fat or olive oil
4 cups low-salt chicken broth
1 - 12 ounce porter or stout (I used stout)
6 whole pitted prunes
4 bay leaves
2 Tbsp brown sugar
6 cups thinly sliced onion
8 whole garlic cloves, peeled
1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise 1 1/2 inch pieces
2 Tbsp whole grain Dijon mustard
1 Tbsp malt vinegar

Heat over 350 degrees
Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat/oil in heavy ovenproof pot over medium high neat. Add brisket to pot and cook until deep brown, about 5 minutes each side. Transfer brisket to platter. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Retunr brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.

Cover pot, place in oven and braise for 1 hour. Remove pot, uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes.

Transfer brisket to platter. add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven. Braise until meat and carrots are very tender, adding more broth by cupfuls, if needed to cover vegetables about 45 minutes more. (since I was using a regular beef roast, I served mine hot from the oven without sitting overnight. It was fine) Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled at least 1 day and up to 2 days.

Preheat oven to 350 F. Spoon off fat from surface of pan juices and discard. Transfer brisket to cutting board. Thinkly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 Tbsp vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoon. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve.

The recipe at bon appetit http://www.bonappetit.com/magazine/2009/10/brisket_braised_in_porter

Mis-measure

2009-09-20T11:37:00.000-07:00

I don't know why but I have always thought that 1 garlic clove equaled 1 tsp of garlic powder. Today I read on the side of the jar that it equals 1/4 tsp. Oops. Good thing I like garlic. LOL.

I do not like roasted asparagus

2009-08-28T18:20:00.000-07:00

I followed a recipe for roasting asparagus from the Vegetable Love book by Barbara Kafka. It was rolled in olive oil and seasonings and roasted. I didn't like it at all, the taste of th olive oil was rather overpowering. But, on the good side, it helped me confirm that I rather like steamed asparagus with lemon juice.

Low carb Mushroom Soup

2009-08-25T12:33:00.000-07:00

Total carbs = 6g

3 tbsp unsalted butter
1/2 small onion, coarsely chopped
1 garlic clove, chopped
1 pound mixed mushrooms, sliced
1 tsp salt
1/4 tsp pepper
4 cups low sodium vegetable broth
1/2 cup dry red wine or sherry
1 cup heavy cream

Melt butter in large saucepan over high heat. Add onions and saute until soft, 3 minutes. Add garlic and saute 1 minute. Add mushrooms, salt and pepper, saute until soft 10 minutes. Add broth and wine, simmer 5 minutes.

Transfer some of the soup (depending on whether or not you like smooth or chunky soup) to a blender and puree. Return to saucepan, heat on medium, stirring constantly until it thickens about 5 minutes.

Can be refrigerated for up to 3 days.

A friend (Sherry from Chiachatter http://chiachatter.blogspot.com/ and Shrinking Sherry's Lowcarb Lifestyle http://lowcarb.owly.net/) suggested beef stock instead of vegetable stock. Sounds good to me.

Potato Soup

2009-08-16T20:40:00.001-07:00

4 TBsp butter
1 1/2 cups diced onions
4 cups diced potato
1 carrot grated
2 cups water
1 1/4 tsp dill
3 cups milk
2 TBsp parsley
1/4 cup potato flakes

In a large saucepan, melt the butter. Saute onions until golden. Add potatoes, carrots, water, salt, pepper, and dill. Bring to a boil, reduce to low and simmer until potatoes are tender ~ 30 minutes. Stir in milk and parsley and heat until hot. Stir in potato flakes if the soup needs thickening.

What a hoot

2009-08-07T08:17:00.000-07:00

One of my recipes has been featured by Crockpot recipes dot com. I am honoured and at the same time rather incredulous! It was my Crockpot Chicken and Cranberry recipe.

Thanks April from crockpot recipes for the honour.

Diabetic Experiments

2009-07-31T20:40:00.000-07:00

I've spent the last 2 weeks following a diabetic diet DTour program so haven't really be trying new recipes, just following the diabetic ones. It's been a very interesting time. I am finding that having 2 cups of lettuce/spinach leaves in a salad really fills me up. It certainly fills up a serving bowl, not a salad bowl! I learned that walnuts are better for you than almonds. That surprised me, guess those public relations companies really know their advertising power. Walnuts are the only nuts that have more than a trace of Omega 3 in them. They also have more Omega 6's than almonds. Diabetics need the Omega 3 and heart problems need the Omega 6's. It's been very interesting. I have not developed a taste of yogurt, that stuff just turns my stomach, but I have managed to keep down 1/2 a teaspoon of some. LOL.

Here's a chart I found on nuts:

Essential Fatty Acids in NUTS
Content of Omega-3 and Omega-6 Essential Fatty Acids in Nuts
Approximate EFA content in grams per 100 grams

Omega-3s (100g) (g) / Omega-6s (100g) (g)
Walnuts 5.5 / Walnuts 28
Hazelnuts trace / Hazelnuts 4
Cashews trace / Cashews 8
Almonds trace / Almonds 10
Brazils trace / Brazils 23

So, walnuts,almonds and brazils are good for Omega 6 which is good for your heart, and walnuts are good for Omega 3's which is good for diabetes

Computer Hell

2009-07-26T15:38:00.000-07:00

Do NOT, I repeat, DO NOT purchase an Acer desktop computer. It does not stay connected to the modem. It will disconnect for no reason and then you have to restart, reboot, turn off the power, disconnect the cable from the modem to the computer, and then restart again. And, then, SOMETIMES it will connect again. The forums are full of people with the same problem and one had a cure but it involved going inside the computer and if you break the seal you invalidate the warrenty. Phone support was not supportive. I don't know if it works better with a wireless connection but it definitely doesn't work with LAN. I am going back to my old computer. In fact that's what I'm using now. I spent 3 hours this morning trying to get the Acer to stay connected, I give up!

Found an old backup YAY

2009-07-23T14:19:00.000-07:00

I found a backup I had made on May 2, 2009 so have almost all my recipes back in one fell swoop. Yay.

Taco Dip

2009-07-23T14:09:00.000-07:00

2 - 8oz cream cheese
2 TBsp salad dressing (miracle whip, mayonnaise)
1 pkg taco seasoning
1 chopped tomato
1 chopped green pepper

Cream cheese, salad dressing, and taco seasoning together, add chopped tomatoes and peppers. Chill 2 hours, serve with Tortilla chips.

White fish fillets

2009-07-13T00:05:00.000-07:00

White fillets of fish
few capers
few sliced olives
garlic
2 sliced onions
2 sliced tomatoes
1 green pepper
some olive oil
a little lemon juice.

METHOD

In a non stick frying pan put a little oil spray.
Put the onions,garlic, tomatoes and green pepper and cook for a few minutes.
Then put the fish on top and on it put the capers and the sliced olives .
Sprinkle some olive oil on top and put some pepper, salt and bay leaves.
Squeeze a little lemon juice.
Cook for some minutes and when nearly done you can put a small can of cubed
tomatoes to have some sauce.

It was really delicious.

Crockpot Chicken with Cranberry

2009-07-13T00:04:00.001-07:00

We had lots of cranberries last fall so I added them to everything.

4 lbs chicken pieces
1/2 tsp salt
1/4 tsp pepper
1/2 cup diced celery
1/2 cup diced onions
2 cups cranberry sauce
1/2 cup HP Sauce/or bbq sauce
I add 2 cups brown rice and some sort of veggie near the end. Depends on
what I have in the fridge.

I don't think that Americans have HP Sauce (HP stands for House of Parliament) and since I don't know what your equivalents would be here are the ingredients:
white vinegar, water, blackstrap molasses, tomato puree, dates, corn starch,orange juice, spices, apple juice, garlic, caramel, mustard flour, corn syrup.

Dried Cranberry

Turnip Puffs

2009-07-13T00:02:00.001-07:00

I like to serve this for company with a turkey supper and the company potatoes

6 cups cubed turnips
2 tbsp butter
2 eggs, beaten
2 tbsp flour
1 tsp brown sugar
1 tsp baking powder
3/4 tsp salt
1/8 tsp pepper
Pinch Nutmeg
1/2 cup fine crumbs
2 tbsps melted butter

Cook turnip until tender. Drain and mash. Add butter and egg. Beat well.

(This much can be done the day ahead)

Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir.

Butter a casserole dish and put in mixture. Combine crumbs and butter. Sprinkle on top.

Bake at 375 for 25 minutes or until light brown on top Serves 6

Company Potatoes

2009-07-13T00:00:00.000-07:00

I make this when I'm having company for a turkey supper. It's easy to make most of it the day before.

Company Potatoes (Can be made ahead and frozen)

5 lbs potatoes or 9 large ones

1 8 oz pkg cream cheese, softened

1 cup sour cream

2 tsp Onion Salt

1 tsp Salt

Pinch of pepper

2 tbsps butter

Cook and mash potatoes very fine. Add all ingredients. Put into large greased casserole. Dot with butter. Bake, covered at 350 for 30 minutes. If making ahead, cover with plastic wrap and refrigerate or freeze. Thaw before baking. Serves 10-12.

Hamburger Stroganoff

2009-07-12T23:59:00.000-07:00

I make this when I don't know what to cook or am in a hurry.

1/2 c minced onion
1 clove garlic, minced
1/4 c butter
1 lb ground beef
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1 lb fresh mushrooms, sliced
1 can cream of chicken soup, undiluted
1 cup sour cream
parsley

Saute onion and garlic in butter over medium heat.
Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms.
Cook 5 minutes. Stir in soup. Simmer uncovered 10 min.
Stir in sour cream. Heat through. Garnish with parsley

Serve with poppy seed noodles or fluffy white rice, or mashed potatoes.

Hamburger Soup

2009-07-12T23:58:00.000-07:00

This is my favourite soup, I make it at least twice a month in the winter time.

1 1/2 lbs ground beef
1 medium onion chopped fine
1 28oz can tomatoes
2 cups water
3 cans consomme
1 can tomato soup
4 carrots, chopped fine but I prefer sliced
1 bay leaf
3 sticks celery chopped fine, or sliced
parsley
1/2 tsp thyme
1 clove garlic
pepper to taste
8 tbsp barley or 2 potatoes chunked

Brown meat and onions. Drain well. Combine all ingredients in large pot, simmer covered, at least 2 hours, or all day.

Serves 18 ladles

Freezes well

Crockpot Chicken Rice

2009-07-12T23:57:00.000-07:00

This taste good but I had trouble keeping the rice from going mushy.

1 pound boneless skinless chicken breasts, each cut into 4 pieces
1 10 3/4-ounce can condensed cream of chicken soup
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 4.5-ounce jar sliced mushrooms - undrained
1/2 cup water
1 1/2 cups frozen sweet green peas - (from 1-pound bag), thawed
1 1/2 cups uncooked instant white rice
In 3- to 4-quart slow cooker, place chicken. Top with soup, onion
Powder, garlic powder, mushrooms and water; stir gently to mix and
Spread evenly over chicken. Cover; cook on low setting 4-1/2 to 5-1/2
Hours.

About 15 minutes before serving, stir thawed peas and the rice into
Chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes
Longer or until rice is tender, add salt and pepper to taste.

Yield: 4 servings (1-1/4 cups each).

Crockpot Beef Roast with Cranberries

2009-07-12T23:55:00.000-07:00

I really like this roast, it's very yummy and so easy. From SparksPeople Recipes

Ingredients

2 big onions, sliced
3/4 tsp black pepper
3/4 tsp dried rosemary
1/4 tsp cayenne pepper
1 Pot roast (about 4 pounds/2kg)
3/4 cup red wine
1/2 cup beef broth
1/2 cup cranberry frozen cocktail concentrate (do not add water!) unfrozen
1/4 cup reduced sodium soy sauce
4 garlic cloves
1/4 cup flour
1/3 cup water

1. Put the sliced onions in a big bowl. In another small bowl, mix together pepper, rosemary and cayenne pepper. Brush the roast on all sides with spice mix. Put roast on the onions.

2. In another bowl, mix together red wine, beef broth, unfrozen cranberry cocktail concentrate, soy sauce and garlic. Pour on roast. Cover and put in fridge for 12 hours (overnight).

3. In the morning, put the onions and sauce at bottom of crock pot and put roast on top. Cover and cook for 12 hours on LOW setting.

4. Remove roast, put in plate and cover with aluminum sheet, let stand 10 minutes. During this time, thicken sauce with flour/water mix.

5. Cut roast in 10 slices and cover with now thickened sauce and onions.

Serve with vegetables.

Number of Servings: 10

Dried Cranberry

Mother's "Chinese" Casserole

2009-07-12T23:53:00.000-07:00

Serves 6

1 can tuna or 1 cup cut up chicken/turkey
1 cup celery
1/2 cup green peppers chopped fine
1 can mushrooms
1 can cream of mushroom soup
1 can Chinese noodles
1/4 cup cashew nuts

Toss with fork and bake 1 1/4 hours at 325 - place casserole dish in a pan of water

This was from the 1950's when Chinese noodles meant it was a Chinese dish.

My Favourite Broccoli and Feta Cheese Pie

2009-07-12T23:51:00.000-07:00

Ok, this is very elegant with the phyllo leaves but in reality I use a regular pie crust and a deep fruit pie dish. Tastes good in morning cold for breakfast.
8 phyllo pastry leaves
1 bunch fresh broccoli (2 lb) or 3 10oz packages of drained thawed frozen chopped broccoli.
Boiling water
1/4 cup butter
1/2 cup finely chopped onion
3 eggs
1/2 lb feta cheese, crumbled
1/4 cup chopped parsley
2 tablespoons chopped fresh dill
1/2 teaspoon salt
Dash pepper
1/2 cup butter, melted

Preheat oven to 350F Remove pastry leaves from freezer. Warm to room temperature, Wash broccoli; trim leaves and stem ends, discard. Split heavy stalks. With sharp knife, coarsely chop stems and flowerets. Turn into large skillet; add 1/2 cup boiling water. Cook over medium heat, covered, 5 minutes. Drain well. In 1/4 cup hot butter in large skillet, saute chopped onion, stirring,until golden - about 3 minutes. Add chopped broccoli; saute 1 minute, stirring. Remove from heat. In large bowl beat eggs slightly. Add feta cheese chopped parsley and dil, salt, pepper and broccoli mixture; mix well.

Line inside of a 9 inch springform pan, with rim in place, with 6 phyllo pastry leaves, overlapping edges; brush each pastry leaf with melted butter. Pour filling into prepared pan. Fold overlapping edges of pastry leaves over top of filling. With scissors, cut four 9 inch circles from remaining phyllo leaves Brush each circle with melted butter; then layer one over the other on top of pie. With scissors cut through leaves to make eight sections. Pour any remaining melted butter over top. Place springform pan on jelly-roll pan, to catch drippings. Bake 40-45 min or until crust is puffy and golden-brown. Remove to rack; cool 10 minutes.

To serve: Remove side of pan; with sharp knife, cut into wedges; remove with the pie server. Serve warm. Serves 8

July problems

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

I had some problems at the beginning of July deleted all my blogs and graphic sites. I am now back so here goes again.

Quick Chicken Stir Fry

2009-05-01T17:44:00.000-07:00

This is my favourite quick meal. I've made it for years, since the early 80's actually.

Tonight we had it with spaghetti squash left over from the other night instead of rice. It was very good. Much better than the experimental spaghetti squash we had then!

2 chicken breasts
2 tbsp corn starch
2 tbsp soy sauce
1/4 tsp crushed red peppers
1/2 bunch green onions
1 medium green pepper
1/2 pint cherry tomatoes
1/4 pound small mushrooms
1/2 cup chicken broth
1 pkg pea pods
hot cooked rice

Cut chicken into 1 inch chunks. In medium bowl, combine chicken, cornstarch, soy sauce, and red pepper. Cut onions into 1 inch pieces. Cut green pepper into 1/2 inch strips. Cut tomatoes into halves. Over medium heat, cook onions, green pepper and mushrooms until tender yet crisp, stirring often. Remove to a bowl. Add chicken to pan, cook 1 minute, stirring frequently. Add broth and cook until browned bits are loosened from bottom of pan and then add frozen pea pods and vegetables from bowl. Cook until chicken is tender. Stir in cherry tomatoes, heat through. Serve with rice.

Report on spaghetti squash

2009-04-30T17:54:00.000-07:00

I had to wait to do that squash. I looked up all sorts of sites to see how to cook it and decided that the best way for me to do it was to cook it first and then when hubby came home have him cut it. That was the perfect way for me to do it because I never would have been able to cut through that thick outer layer. My goodness, was there ever a lot of spaghetti to come out of a medium size squash! I'm glad that I put it all into a big bowl and then just removed some for a side dish recipe because it was AWFUL. We both took a couple of bites and then threw it in the garbage. The rest that was in the bowl went into the fridge for contemplation purposes. LOL. I decided that if I froze it, it would probably be all mushy and only usable in stews and soups so I waited another day to think. I had a handful with lunch one day and the next I had another handful with some left over spaghetti meat on it and since it was good, decided to use it like spaghetti under a stir fry tomorrow night.

Brine Question

2009-04-29T12:51:00.000-07:00

I was reading one of last year's Thanksgiving magazines. We have Thanksgiving in October up here in Canada so the US magazines are always read later in the year because they don't come till after Thanksgiving. Anyway ..... There was a recipe for turkey breast which was brined for 6 hours before cooking. WHY do you brine a turkey breast?

Alisa at Foodista says, down there in the comments, that brining helps the meat retain more moisture. She also suggested that I add the little Foodista widget to the post. Kinda neat eh? I would have thought that all the salt in the brine would actually draw out any moisture but I wasn't great at science.

Foodie Blog Roll

2009-04-28T21:35:00.000-07:00

Yay, did you see? At the sidebar. I finally got my widget. This is FUN. Now if you are looking for a neat food blog, feel free to click on the links in the side bar and ENJOY!

Tuscan Rub

2009-04-28T12:24:00.000-07:00

I bought some Tuscan Rub from my local Epicure Selections lady. I used her recipe on some thick top sirloin steaks that were on sale. Very spicy smelling and the taste was great. Yummy.

Tuscan Rub Citris Marinade

1/4 cup olive oil
2 tbsp Orange Juice
2 tbsp Lemon Juice
2 tbsp Tuscan Rub
salt and pepper to taste

Tonight I'm thinking of finally trying to cook spaghetti squash. I've eaten it but never cooked it. I wonder if it'll go with pork chops cause that's the meat we have in the fridge. OK, off to find out how to cook it.

Herb Crusted Pork Loin Roast

2009-04-17T20:21:00.000-07:00

This is a recipe from Sparks People. It was excellent, I will definitely be making it again. Nice and moist. Although I think I might cut down on the salt next time.

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Number of Servings: 10

Nutritional Info

Fat: 8.3g
Carbohydrates: 0.6g
Calories:183.4
Protein: 25.3g

Recipe submitted by SparkPeople user WAZAROO.

Fry pan question

2009-04-16T19:00:00.000-07:00

I asked a couple of weeks ago about a good fry pan that fits on an electric range element and doesn't get cold on the edges that don't fit. I really hate pans that have a ring of cold, nothing gets cooked properly and yet quite often a cook needs a good big frypan. One suggestion was cast iron. I hate cast iron pans, I had one way back in the 60's. However, after searching around I found that Le Creuset had some awesome looking ones that have enamel inside and out. Here's the write-up:

Whether frying, grilling, or sautéing, the satin black enamel interior on our skillets and grills can withstand the rigors of everyday use and offer great flexibility. Best of all, they require no seasoning and will not absorb odors or flavors.

Doesn't that sound great! And what pretty colours too. So, while I was in Edmonton for Easter Weekend I went looking at every chance that came my way. Believe me, not too many came my way! LOL. Anyhow, I discovered that The Bay sold them. Well, they were beautiful, exactly what I wanted, and WAYYYYYYYY too heavy for little weak old me. Just about broke my wrist trying to lift one. So, next?

BTW, while I was at Le Creuset I came across that weird Moroccan tagine that The Left Over Queen loves. It really sounds intriguing.

This stunning Moroccan Tagine is designed with a shallow enameled dish and conical lid which is ideal for the long, slow simmering of rich, flavorful recipes. The eye-catching, tight-fitting lid forms an excellent seal to keep moisture and heat inside. The conical shape also helps moisture circulate throughout the piece so there's no need to open, stir or turn the tagine, making for easy preparation

One pan Honey Mustard Chicken

2009-04-16T18:56:00.000-07:00

easy one pot honey mustard chicken:

chicken breasts
potato wedges
carrot wedges
onion wedges

oil, salt and pepper
garlic
rosemary

1 1/2 tbsp honey
3 tbsp dry mustard

Spread oil, salt, and pepper in the bottom of a flat oven pan, toss potatoes, carrots,onions, and chicken breasts in the oil to cover. Sprinkle with garlic and rosemary. Cook for 30 minutes at 400. Remove from oven, remove chicken and stir the vegetables around again to turn them and recoat them.

Spread honey and mustard mixture on chicken, return to dish and cook for another 30 minutes or until done.

Rearranging

2009-04-15T20:42:00.000-07:00

I am rearranging my blogs so many things are missing. Try to get them back soon.

Brisket Bourguign

2009-03-15T14:45:00.000-07:00

I found the most awesome brisket. It taste wonderful and in the comment section someone wrote a really great tip. Boil the wine first and then let it cool to room temperature before marinading meat. Otherwise the alcohol will toughen the meat cells rather than tenderize them. I did not know that!

The recipe is at seriouseats.com:
http://www.seriouseats.com/recipes/2008/12/the-fifth-night-of-hanukkah-brisket-bourguign.html

Here is the recipe so I don't have to keep looking it up:

There is nothing brisk about brisket: It takes four hours to cook. The good news is that all the work in this recipe takes about 30 minutes, chopping included, and then you just turn your back on the meat and putter around doing other things while your house starts to smell like a feast.

Brisket is traditional on Hanukkah, and since my family is French, I try to marry the two cultures with this take on classic boeuf Bourguignon, a French beef stew cooked in a bottle of Burgundy wine with bacon, mushrooms, and aromatics.

For a kosher holiday, simply omit the bacon; the stew will not suffer. I replace stew meat with the traditional brisket, left whole, which cooks until it falls apart when you slice it, infused with the flavors of cognac and deep red wine. The chunks of carrot, mushroom, and onion create the perfect side dish, and the cooking liquid becomes the perfect sauce.

All in all, it is a creative, traditional, and easy way to cook a lot for a lot of people.

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Brisket Bourguignon
- serves 6 -

Ingredients
1 three-pound brisket
1 bottle of dry red wine, preferably Burgundy
Salt and pepper
1 tablespoon flour
2 tablespoons olive oil
3 slices of thick-sliced, center cut bacon, roughly diced (for a kosher brisket, substitute the bacon with 1-2 tablespoons olive oil)
8 ounces sliced mixed mushrooms, including oyster, shitake, and cremini
2 large onions, cut into thick rings
6 carrots, cut into 1-inch pieces on the diagonal
2 cloves garlic, chopped
5 sprigs thyme
1 bay leaf
1/3 cup cognac
1 tablespoon tomato paste
2 cups beef stock

Procedure
1. Put the beef brisket into a glass baking dish or a large sealable plastic bag, and cover with the entire bottle of red wine, making sure that the wine saturates every inch of the meat. Cover, and return to the refrigerator to marinate for at least 2 hours, to overnight.

2. Take the meat out of the fridge while you chop the vegetables, to give it time to take the chill off before it hits the hot pan. Take the meat out of the wine, but reserve the marinade to use as cooking liquid. Pat the brisket dry with paper towels. Then, season the meat liberally with salt and pepper, and dust with the flour, shaking off any excess. In a large dutch oven, heat the olive oil on medium-high heat, and add the brisket. Brown on one side for 3 to 4 minutes, flip, and brown the other side. Remove the meat from the pan, and set aside.

3. Add the bacon to the hot pan, and render it down for 2 to 3 minutes, until it gives off some fat, but does not begin to crisp. Then add the mushrooms, onions, carrots, garlic, thyme, and bay, and season with salt and pepper. Sauté for 10 minutes, until the onions start to become translucent, and the mushrooms soften.

4. Pour the cognac from the bottle into a separate glass, and add the cognac from that glass into the pan (this process reduces the risk of flare-ups). Deglaze the bottom of the pan as the cognac simmers and begins to evaporate.

5. Stir in the tomato paste, reserved wine, and beef stock. Nestle the brisket into the cooking liquid, down into the vegetables, and bring the wine broth to a simmer. Lower the heat to the lowest it will go, cover the pot, and allow to cook for 4 hours.

6. After 4 hours, remove the brisket from the pot, allow to rest for a few minutes, and slice thinly against the grain. Serve with the vegetables and braising liquid.

Easy Pecan Chicken

2009-02-15T19:27:00.000-08:00

This is so yummy.

Easy Pecan Chicken

Cut up chicken breast in half.
Dip Chicken in melted butter.
Then place chicken in a mix of chopped pecans and Italian bread crumbs.
Place in pan.
Bake at 350 degrees covered with foil for 30-40mins

White sauce
Melt ½ cup butter add 1/3 cup flour and cook for one minute stirring.
Add chicken broth slowly…until you get the consistency you want…(about 2-3 cans)
Add fresh chopped basil (if you have)
Add Dijon mustard to taste…
Salt and pepper

Serve with white sauce over the chicken breast. Yuba!

Wyndy's Pumpkin Chiffon Pie

2008-12-18T11:18:00.000-08:00

Pumpkin Chiffon Pie

I find it best in a deep dish pie plate:

1 env unflavoured gelatin (1 tbsp/7g)
1/2 cup cold water (125ml)
4 eggs, separated
1 cup evaporated milk (250ml)
1 cup canned pumpkin (250ml)
1/2 cup brown sugar (125 ml)
1/2 tsp salt (2ml)
1/2 tsp nutmeg (2ml)
1/2 tsp cinnamon (2ml)
1/4 tsp ginger (1ml)
1/4 cup brown sugar (50ml)
1 9" baked pie shell (23cm) ( I use an 11" for the deep dish)
1 cup whipping cream, whipped (250ml)

Soften gelatin in cold water. Set aside
In double boiler heat milk, egg yolks, pumpkin, 1/2 cup brown sugar (125ml) and spices. Cook stirring for 10 minutes, remove from heat, add gelatin, stirring until dissolved. Refrigerate until thick.

Beat egg whites and 1/4 cup (50ml) brown sugar until thick. Fold into pumpkin mixture. Turn into pie shell, top with whipped cream and refrigerate until ready to serve.

Nuts and Bolts for Christmas

2008-12-16T17:30:00.000-08:00

1 large pkg cherrios
1 pkg pretzel
1 pkg shreddies
1 pound peanuts
1 tbsp seasoning salt
1 tbsp hickory salt
1 tsp marjorum
1 tsp savory
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne pepper
3/4 pound butter

Mix well in canner and bake at 250/300 degrees for 45 minutes, stirring occasionally.

Always check peanuts and add more cause they seem to disappear first! LOL.

Light Fruit/Gum drop Christmas Cake

2008-12-16T17:29:00.000-08:00

Cream together
1 c white sugar
1/2 cup butter

Add
2 eggs

Sift together
2 c flour
2 tsp baking powder
1/2 tsp salt

Add 1/2 c milk
1 tsp mace or 1/2 nutmeg
raisins,
1 lb fruit or gum drops

don't forget to roll fruit/gumdrops in flour so they don't sink.

Cook 350 for 1 - 1 1/2 hours.

Baked Pineapple Casserole

2008-12-16T12:18:00.000-08:00

1 tsp. vanilla
1/4 cup sugar
2 Tbsp. all-purpose flour

1 (20-oz.) can crushed pineapple,
2 eggs beaten with juice
1/8 cup butter
1 cup white bread cubed

Mix vanilla, sugar, flour, eggs and pineapple together.

Saute bread in melted butter until golden brown.

Add bread to mixture.

Place in greased casserole dish and bake at 350 degrees for 35 minutes.

Wyndy's Tourtiere

2008-12-06T20:31:00.000-08:00

1 1/2 pounds lean ground pork (sometimes I use 1 pound lean pork, 1/2 pound lean beef)
1 large baking potato
1 large onion, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon (sometimes I use 1 clove of garlic instead)
1/2 tsp thyme
1/4 tsp sage
1/4 tsp ground cloves
dash allspice
1/2 cup water
pastry for deep dish pie double crust
1 egg
1/4 tsp paprika

Bake the potato until done, peel and mash. (I often just use the left over from the night before)
Place potato, meat, spices, onion, water in a frying pan and simmer for an hour ~ until thick
While simmering meat, prepare pastry crusts.
Line deep dish pie plate with bottom pastry, spoon in filling, spread evenly, cover with top pastry.
Brush with beaten egg and paprika, cut steam vent in center.
Bake 50 minutes at 350. Cover edge with foil to prevent burning crust edge.

Always better the second day, so I make it on Friday or Saturday and then have it for Sunday supper.

Debra's Dill Pickle Soup

2008-12-03T16:36:00.000-08:00

1 cup butter or margarine
½ cup all purpose flour
1-1/2 qts. chicken broth
12 oz. dill pickles, shredded or finely chopped (about 1-1/2 cups)
1 cup white wine or additional chicken broth
½ medium onion, finely chopped
3 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
3 to 4 garlic cloves, minced
2 tsp. salt
1 tsp. dill weed
1 tsp. curry powder
½ tsp. white pepper
2 bay leaves
2 cups warm milk
Dash green food coloring, optional
Croutons, optional

In a large kettle, melt butter, add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat. Add milk and remove bay leaves. Add food coloring and garnish with croutons if desired. Yield 8-10 servings (2 quarts)

Mom's Chinese Casserole

2008-11-24T16:59:00.000-08:00

1 can tuna or 1 cup cut up chicken/turkey
1 cup celery
1/2 cup green peppers chopped fine
1 can mushrooms
1 can cream of mushroom soup
1 can Chinese noodles
1/4 cup cashew nuts

Toss with fork and bake 1 1/4 hours at 325 - place casserole dish in a pan of water

AWARD

2008-11-19T20:26:00.000-08:00

Pam gave me an award, isn't she great. Her homeschooling blog is at http://www.homeschoolblogger.com/hip2schoolathome/

Thanks Pam.

I'm suppose to pass it on but you know what, another day. Tonight I am totally exhausted, it's my Avon open house this week and I just can't do another thing.

10 Spices for health

2008-11-11T10:39:00.000-08:00

Cayenne
Health boost:
The active ingredient in cayenne and other hot peppers, called capsaicin, has been shown to decrease inflammation and pain - which is especially helpful for conditions such as arthritis. Preliminary research also suggests that spicing up a meal with cayenne may help you burn about 15 extra calories after the meal, because it gives your metabolism a temporary lift.

Flavor boost:
Try a sprinkle of cayenne in your store-bought spaghetti sauce or on microwave popcorn to add extra kick. Cayenne also goes well with cocoa, so try a dash on 1/2 cup of chocolate low-fat frozen yogurt in the summer or in hot chocolate in the winter.

Cinnamon
Health boost:
You'll enjoy a steadier and longer-lasting stream of energy after eating cinnamon, since it helps prevent a rapid blood-sugar spike after a meal. Cinnamon has also been shown to decrease total cholesterol, LDL (bad) cholesterol, triglycerides and glucose (blood sugar) in people with diabetes.

Flavor boost:
Use cinnamon instead of sugar to add sweetness to oatmeal or yogurt in the morning. Cinnamon also tastes great sprinkled on fresh or grilled fruit such as apples, pears or pineapples.

Cloves
Health boost:
This spice will tickle more than your taste buds, since cloves can also freshen breath and keep cavities at bay by killing germs. That's why clove is a common ingredient in mouthwashes and throat sprays.

Flavor boost:
Clove typically finds its way into many baked goods, such as oatmeal cookies and pumpkin pie. Want to try something new? Add a pinch of clove to your store-bought tomato sauce and bean-based soups. It will also taste great in your holiday sweet-potato casserole.

Fennel seed
Health boost:
What do sneezing and mild digestive discomfort (like bloating and indigestion) have in common? Both may be helped if you use more fennel seed in your cooking. Fennel may alleviate allergy symptoms by decreasing respiratory secretions and inflammation. Its anti-inflammatory properties also make it good for easing stomach discomfort.

Flavor boost:
Fennel seed has a mild, sweet, licoricelike flavor and is commonly found in Italian sausage. It tastes great with tomato-based dishes, so next time you eat pizza, sprinkle a little fennel seed on top!

Garlic
Health boost:
Garlic's strong odor may not help you in the friend department, but the spice may help your heart. A naturally occurring chemical in garlic, called allicin, has been shown to decrease cholesterol and lower blood pressure. But allicin loses its power when cooked, so raw garlic is better for you - aim to have one to two cloves each day for maximum health benefits.

Flavor boost:
Make your own garlic dressing for salads and marinades by mixing 2 cloves of fresh minced garlic, 2 teaspoons of olive oil, 2 teaspoons of vinegar, 2 teaspoons of fresh lemon juice and 2 teaspoons of mustard

Ginger
Health boost:
If you're prone to motion sickness, ginger may just be what you need. It can help decrease vomiting and feelings of nausea, especially during pregnancy.

Flavor boost:
Although you can use dried ginger powder, fresh ginger has a more brilliant sweet and spicy flavor. Grated fresh ginger and lime juice are a delicious flavoring duo for grilled fish and chicken. A little grated ginger also tastes great in lemonade, applesauce or a cup of tea with lemon.

Mint
Health boost:
Fresh breath is not the only benefit you'll get from adding mint to your recipes. Naturally occurring substances in mint, called menthol and menthone, have a calming effect on the intestinal tract, which may be helpful for relieving indigestion, constipation, flatulence and diarrhea. This could be especially helpful for those people with Irritable Bowel Syndrome (IBS).

Flavor boost:
Add mint to iced water or tea for a refreshing beverage, or chop it up and add it to a cup of berries topped with two tablespoons of whipped cream for a summery dessert.

Oregano
Health boost:
This herb has more cancer-fighting antioxidants than almost all other herbs and spices. Gram for gram, it even has more healthy antioxidants than apples or blueberries!

Flavor boost:
Dried oregano is often shaken on dinner foods such as pasta and pizza. Get your oregano earlier in the day by adding it (fresh or dried) to a morning omelet or having cottage cheese on toast with a tomato slice and oregano.

Parsley
Health boost:
Don't ignore this popular garnish - parsley is more than just a fancy plate decoration. It can help you maintain healthy vision and blood, because it contains high amounts of vitamins A, C and K, as well as folate and iron. Preliminary research suggests parsley may also act as a diuretic to decrease water retention and bloating.

Flavor boost:
Parsley's mild and fresh flavor tastes great in most any recipe. Use fresh lemon juice and parsley in your hamburgers or turkey burgers to lighten their flavor. Also use chopped parsley in all types of salads - from a basic mixed green salad to tuna, potato and pasta salads.

Turmeric
Health boost:
Turmeric is one of the main ingredients in curry powder. The chemical curcumin gives turmeric its distinct yellow color. This chemical has antioxidant and anti-inflammatory properties, which help prevent certain types of cancer (especially colon and skin), heart disease and arthritis.

Flavor boost:
Turmeric's warm, peppery flavor tastes great sprinkled on grilled cauliflower or potatoes. Try adding a teaspoon to brown rice or whole-wheat couscous - then add a few tablespoons of cashews and raisins, and voilà! You've got a delicious side dish to serve with fish or chicken.

Gingerbread Men

2008-11-11T09:57:00.000-08:00

Crisp Gingerbread Men
Adapted from a Dorie Greenspan recipe in Bon Appetit, December 2007

Note: You can actually use any shape of cookie cutter for these cookies. At heart, they really are just delicious spice cookies. And don't be alarmed by the use of dry mustard; it makes the spice flavor more complex and is a great addition.

3 1/2 cups flour
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/2 cup mild-flavored molasses (not blackstrap)
1 large egg
1/2 teaspoon vanilla
Raisins and rock/turbinado sugar for decorating

In a medium bowl, sift together the flour, spices, baking soda and salt.

In a large bowl, beat the butter at medium speed until it is light and fluffy, about 2 minutes. Add the brown sugar and beat for 1 minute, until well combined. Pour in the molasses and beat for 2 minutes more. Add the egg and beat until well combined. Reduce the speed to low and add the vanilla. Add the dry ingredients and mix at low speed just to blend.

Divide the dough into two equal portions, forming each into a ball and then flattening each into a disk. Wrap the disks in plastic wrap and refrigerate for at least 4 hours or up to 2 days. You can also freeze the dough for several weeks (thaw in the refrigerator before continuing).

Position the rack in the center of your oven and preheat it to 350F. Line one or two baking sheets with parchment paper. Take one disk out of the refrigerator (leave the other in for now). Place the dough between two sheets of wax paper and roll to 1/4″ thickness (or 1/8″ if you are using cutters that are 2-inches or smaller). Cut out cookies and transfer to prepared baking sheet. There is a good chance your dough will have softened significantly, which will make transferring the cookies very difficult. In this case, stick the cookies on wax paper in the freezer for 5 minutes, then transfer to the baking sheets. Gather together the scraps and reroll them, cutting out more cookies until you have used up all the dough. If there is dough left after filling up the cookie sheet, place the dough back in the refrigerator while you bake the first batch.

To decorate, sprinkle with turbinado sugar ("Sugar in the Raw"), or use raisins to create buttons, bowties and other decorations. Use the tip of a knife, toothpick or chopstick to create eyes and smiles.

Bake the cookies one sheet at a time for about 8-10 minutes, until the tops of the cookies are set and look dull and dry. Remove the cookies and immediately transfer to a rack to cool. Repeat with remaining dough.

Yield: About 60 3-inch gingerbread men (yield will vary depending on the size of your cookie cutter)

Gingerbread Men without Molasses

2008-11-11T09:50:00.000-08:00

Ingredients

Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp baking soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate

Method
Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.

Notes & tips
Allow 30 minutes resting time.

Lazy Cabbage Rolls

2008-11-09T17:10:00.000-08:00

from Nancy

Saute an onion, add one cup or more of cooked brown rice (I just put some 5 minute rice in the microwave) ~ cook together until slightly browned.

Mix rice and onion mixture with a bag of premade chopped coleslaw mix

Pour on 1 can of tomato sauce, I use Italian for the spices

Cook in 350F oven for 1 hour or in microwave on high for about 15-20 mins.

Optional: Add browned hamburger and mix before putting into the oven.

Pumpkin Souffle

2008-11-09T17:06:00.000-08:00

Probably from Best of Bridge

I use this instead of a pumpkin pie because I hate pumpkin pie.

Make it with fresh pumpkin in the fall or canned puree anytime.

4 servings

2 eggs, separated
1/4 cup dried currants
2 tablespoons orange juice
2 cups pureed cooked pumpkin
1/4 cup grated onion, squeezed dry
1 tablespoon + 1 teaspoon all-purpose flour
1 1/2 teaspoons grated fresh ginger root
1 teaspoon ground coriander
1/4 teaspoon salt
Pinch ground red pepper
2 egg whites
Pinch cream of tartar

1. Preheat oven to 325. Spray a 5 cup souffle dish with nonstick spray.

In small bowl, light beat egg yolks; set aside.

2. In small saucepan, bring currants and juice to boil; remove from heat. Let stand 10 minutes.

3. In large bowl, thoroughly combine currant mixture, pumpkin, onion, flour, ginger, coriander,

salt and red pepper. Add beaten egg yolks; stir to mix well.

4. In large bowl, with whisk or mixer on high speed, beat all of the egg whites until frothy;

add cream of tartar. Continue beating until soft peaks form.

Lightly stir one fourth of the beaten whites into the pumpkin mixture;with rubber spatula,

gently fold in the remaining egg whites.

Spoon mixture into prepared dish.

5. Bake 45-50 minutes, until puffed and golden. Serve immediately.

Fancy Potatoes

2008-11-09T17:03:00.000-08:00

From an Aunt Marj

(Can be made ahead and frozen)

5 lbs potatoes or 9 large ones

1 8 oz pkg cream cheese, softened

1 cup sour cream

2 tsp Onion Salt

1 tsp Salt

Pinch of pepper

2 tbsps butter

Cook and mash potatoes very fine. Add all ingredients. Put into large greased casserole. Dot with butter. Bake, covered at 350 for 30 minutes. If making ahead, cover with plastic wrap and refrigerate or freeze. Thaw before baking. Serves 10-12.

Broccoli and Feta Pie

2008-11-09T17:01:00.000-08:00

Old family recipe

Ok, this is very elegant with the phyllo leaves but in reality I use a regular pie crust and a deep fruit pie dish. Tastes good in morning cold for breakfast.

8 phyllo pastry leaves
1 bunch fresh broccoli (2 lb) or 3 10oz packages of drained thawed frozen chopped broccoli.
Boiling water
1/4 cup butter
1/2 cup finely chopped onion
3 eggs
1/2 lb feta cheese, crumbled
1/4 cup chopped parsley
2 tablespoons chopped fresh dill
1/2 teaspoon salt
Dash pepper
1/2 cup butter, melted

Preheat oven to 350F Remove pastry leaves from freezer. Warm to room temperature, Wash broccoli; trim leaves and stem ends, discard. Split heavy stalks. With sharp knife, coarsely chop stems and flowerets. Turn into large skillet; add 1/2 cup boiling water. Cook over medium heat, covered, 5 minutes. Drain well. In 1/4 cup hot butter in large skillet, saute chopped onion, stirring,until golden - about 3 minutes. Add chopped broccoli; saute 1 minute, stirring. Remove from heat. In large bowl beat eggs slightly. Add feta cheese chopped parsley and dil, salt, pepper and broccoli mixture; mix well.

Line inside of a 9 inch springform pan, with rim in place, with 6 phyllo pastry leaves, overlapping edges; brush each pastry leaf with melted butter. Pour filling into prepared pan. Fold overlapping edges of pastry leaves over top of filling. With scissors, cut four 9 inch circles from remaining phyllo leaves Brush each circle with melted butter; then layer one over the other on top of pie. With scissors cut through leaves to make eight sections. Pour any remaining melted butter over top. Place springform pan on jelly-roll pan, to catch drippings. Bake 40-45 min or until crust is puffy and golden-brown. Remove to rack; cool 10 minutes.

To serve: Remove side of pan; with sharp knife, cut into wedges; remove with the pie server. Serve warm. Serves 8

Garlic Roasted Red Potatoes

2008-11-09T16:52:00.000-08:00

from Spark People

Ingredients
Red Potato 2 lbs
Butter 1/4 cup
Paprika, 1 tsp
Garlic, 6 cloves minced
Salt 1/2 tsp
1/2 lemon squeezed
2 tbsp Parmesan cheese

Cut potatoes in quarters and place in an 8x8 baking dish. Melt butter and add the rest of the ingredients and pour over potatoes and mix until all potatoes are covered. Sprinkle with cheese and cover with foil. Bake at 400 for 50 min, uncover, and bake for 10 minutes longer.

My adjustments:
It really didn't need any adjustment for my family except that I used RealLemon juice instead of a squeezed lemon.

Fried Cabbage and bacon

2008-11-09T16:44:00.000-08:00

From all recipes.com

Ingredients:
1 slice bacon, chopped
1 tbsp + 1 tsp chopped onion
2 cups cabbage, cut into thin wedges
2 tsp water
1/3 pinch white sugar
salt and pepper to taste
1 tsp cider vinegar

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.

My adjustments:

I used a small red onion chopped and regular white vinegar. There really wasn't enough bacon to taste. The second time I made it I added 3 slices of bacon and that was much better.