Beef Kebobs with Soy/Balsamic Marinade

 

                                                    Beef kebobs using sirloin steak tips.

Serves 6 - 8 

Ingredients: 

1.5 lbs of beef (sirloin steak tips or tenderloin)

3 bell peppers (red, yellow, green) 

16 small mushrooms 

1 large red/white onion 

Marinade Ingredients:

1 tsp minced garlic (2 cloves) 

1 tsp onion powder 

2 1/2 TBS soy sauce 

2 TBS Worcestershire sauce 

2 TBS balsamic vinegar 

1 TBS vegetable oil 

1/4 tsp black pepper 

Directions: 

Use metal skewers if you have them, or if you are using wooden skewers, soak for 30 minutes in water. 

Cut the beef into 1.3" cubes. (not too small as they will cook too fast). 

Mix the marinade in a glass or ceramic bowl (not metal). Add the beef and marinate for 1 - 24 hours, minimum 20 minutes.

Cut the peppers and onion into 1.3" wide squares. 

Thread the beef, vegetables and mushrooms on each skewer. Thread loosely for even cooking. Use 2 pieces of vegetables between each piece of beef. Brush with more marinade and drizzle with oil. 

Barbecue on medium high for about 2 minutes per side - Total 6-8 minutes. 

Let rest 3 minutes before serving. 

Notes: 

You can serve with "Pink Steak Sauce" which is used in Japanese Steak House restaurants. It is really good! 

1/3 cup mayo, 1 TBS ketchup, dash of tabasco (or hot sauce to taste), 2-3 TBS milk, 1/2 garlic clove minced, pinch of sugar. Mix, thin with milk as desired, and set aside for 10 minutes. 

This recipe is from Recipe Tin Eats. Click below to see more...

View video here

Greek-Style Lemon Roasted Potatoes

 

                                                * Potatoes before they are baked for 1 hour.

Serves 6 

Ingredients: 

3 lbs of potatoes, peeled and cut into *thick wedges

1/3 cup olive oil 

2 lemons, juiced

2 tsp salt (or less) 

1 tsp fresh or dried oregano (or Italian seasoning) 

1/2 tsp ground black pepper 

3 cups of chicken or vegetable broth 

Directions: 

Preheat oven to 400F (200C). 

Put potatoes wedges into a large bowl.  Drizzle olive oil and lemon juice over the wedges and toss to coat. Season with salt, oregano, and pepper and toss again.  Spread the potatoes in a single layer in a 2" deep pan. Pour the broth over the potatoes. 

Roast the potatoes in the preheated oven until tender and golden, about 1 hour. 

Add salt/pepper if needed. 

* I adjusted the recipe for 2 people in this photo. Baking pan is 8x8.  I used Yukon Gold potatoes (3), 1 tablespoon of olive oil, juice of 1/2 lemon, 1/4 tsp seasoning, and 1 cup of chicken broth.

"Better than Bouillon" 

This is a great mix with a variety of flavor choices. It is a paste and you add boiling water. Store in the fridge after opening. Available in most grocery stores. 

Better than Bouillon Product

Parmesan Shortbreads with Rosemary

 

Makes about 24 

Ingredients:

3/4 (95g) cup flour 

1 cup (100g) of grated parmesan cheese 

7 TBS (100g) of cold salted butter cut into cubes*

   * if using unsalted butter, you can add 1/2 tsp of salt

1 TBS fresh rosemary, chopped (optional) 

Pinch of cayenne pepper (optional)

Directions: 

Preheat oven to 350F. 

Place ingredients in a food processor and process until it has no large lumps of butter. 

If you don't have a food processor, mix the flour and cheese together.  Add the butter and use a pastry cutter to make a crumbly mixture. 

Turn out onto a work surface and bring it together in a log shape. It may seem crumby, but it will come together as you squeeze it. Cut the log in half and shape into 2 logs about 3cm/1.2" wide. Wrap in plastic and refrigerate for 1 hour. 

Slice into 7mm/1/3" thick slices. Place on a baking sheet lined with parchment paper. 

Put about 12 on each sheet. Bake at 180C/350F for about 14-15 minutes. Turn pans in the oven half way through baking.  Shortbreads should be lightly golden on the edges. Cool on tray. 

These go well with a nice red wine! 

Note: You can make one log plain, and then add the 1/2 TBS of finely chopped rosemary to the second log while you are shaping it. 

You could add another herb of your choice like thyme or dill or even a bit of garlic powder. 

Notes: 

This recipe is another great one from Recipe Tin Eats.  Follow this link to see a video and more details. 

Parmesan Shortbread Biscuits

Raspberry Almond Squares

                                                     

Ingredients: 

1 1/2 cups of flour 

1 tsp baking powder 

1/4 tsp salt 

3/4 cup lightly packed brown sugar 

3/4 cup butter 

1 1/2 cups rolled oats 

1-1/4 cups of raspberry jam 

1/2 cup sliced almonds 

Directions: 

Preheat the oven to 375F.

Stir together flour, baking powder, salt and sugar. Cut in the butter until it is crumbly. 

Stir in the oats. Press 2/3 of the mixture firmly into a greased 13x9" pan. 

Spread evenly with the jam. (Measure the jam, then mix it with a spoon to make it easier to spread evenly).

Stir the almonds into the remaining 1/3 crumb mixture. Sprinkle evenly over the jam, patting down slightly. 

Bake in 375F oven for 30-35 minutes or until golden.  Cool in pan on wire rack. Cut into squares. 

Makes about 4 dozen squares. 

Poach Pod Eggs

 

The poach pods come in sets of 2. 

When simmering, make sure there is space for them and they are not crowded, or they will tip. 

A small pot with a lid is great for 1. 

Ingredients: 

1 egg

butter to grease the pod 

green onion 

salt & pepper

red or green pepper

goat cheese or shredded cheddar cheese 

cooked mushrooms

chopped ham or bacon (cooked)

any left over veggies you like in eggs 

Directions: 

These are simple to make as you can add anything you have on hand like cooked veggies, cheese, meat. They can be custom made depending on what you like. 

Rub butter or cooking spray on the pods. 

Break one egg into each pod. Top with the veggies, meat, cheese. Salt & pepper.

Bring about 2" of water to a boil.  Reduce heat to a gentle simmer on medium. Place the pod in the pot and cover with a lid. Cook about 4 minutes for a soft egg, 6 minutes for a medium and 8 minutes for well done. You can check the egg by inserting a knife. 

Remove from the water when done with a slotted spoon. Run a knife around the edge and place the egg on a plate/dish. Serve with toast! 

These pods are available at Bed Bath & Beyond or on-line at various retailers. Here is the link. 

The pods are made by "Fusionbrands". Don't get copy brands! 

Amazon link

Poach Pods

Banana Jam

 

Makes 1 cup

Ingredients: 

3 large bananas 

1/2 cup white organic cane sugar

1 TBS brown sugar 

Juice of 1 lime or 1/2 lemon 

1 TBS orange juice

1 TBS water

pinch of salt 

1/2 tsp vanilla extract 

1 TBS dark rum (optional)

1/4 tsp cinnamon or pumpkin pie spice 

pinch of nutmeg 

Directions: 

Combine the bananas and sugar in a medium pot. Mash with a fork or potato masher until the banana is chunky and the sugar is incorporated. Heat on medium - low and bring to a simmer.  Add the lemon or lime juice, orange juice, water and salt. 

Cook for about 10 minutes, stirring occasionally until slightly thickened. 

Remove from the heat and stir in the vanilla and rum if you are using it. 

Taste and add a bit more lemon/lime if it is too sweet. 

Spoon into a sterilized jar and seal with a lid. Cool to room temperature and then refrigerate. 

The jam will thicken more in the fridge.

Serve with peanut butter on toast, as a yogurt topping, on an ice-cream sundae or stirred into oatmeal.

Turkey Chili for 2

Serves 2-3 

Ingredients: 

2 TBS olive oil 

1 lb ground turkey  

1/4 cup chopped white onion 

1/2 cup chopped peppers, (red, green, yellow and orange)

1 clove of fresh garlic (minced)

1 cup of mixed canned beans, drained and rinsed 

       (kidney, black beans, cannellini)

1 14 oz can chopped tomatoes & juice 

8 oz tomato juice or tomato sauce 

1/2 cup of chicken or turkey broth

1/8 cup chopped fresh parsley 

1 TBS chili spice mix* (more or less to your liking)

Salt & pepper 

1/2 cup shredded cheese 

1/4 cup sour cream 

3 TBS chopped green onion 

Tortilla chips

Directions: 

Heat a medium sized saucepan to Med-High. Add the olive oil and the ground turkey. 

Cook, stirring occasionally till browned. Add the onions, peppers, garlic and cook another 3-4 minutes. 

Add the tomatoes, sauce, broth and chili spice mix. (Start with 1/2 TBS, taste and add more). 

Bring to a boil, and then reduce to a simmer and cook covered for 30 minutes. 

Add the beans and cook another 5 minutes. Adjust spices.

Add the parsley. Serve in bowls and top with sour cream, green onion an chips.

This recipe makes 2 - 3 servings, and can be doubled. 

* Penzeys makes an amazing Chili spice mix. Here's the link. 

Penzeys Chili 9000 

Blueberry Pancakes

 

Makes about 16 - 4" pancakes

Recipe can be halved. 

Ingredients: 

2 cups of all-purpose flour 

2 TBS baking powder (aluminum-free)

1 tsp salt 

3 TBS light brown sugar 

2 eggs 

1 tsp vanilla 

1 1/2 cups milk 

5 TBS butter, melted 

2 cups of fresh blueberries 

butter for frying 

Directions: 

In a large bowl whisk the flour, baking powder, salt and brown sugar together. 

In a separate bowl, whisk the eggs, vanilla and milk together. 

Add the wet ingredients into the dry and mix until just combined. Mix in the melted butter and stir until combined.  The batter will be very lumpy and thick.  Do not overmix or make it smooth. Heat your griddle or non-stick pan to medium - high heat. 

Melt about 1 tablespoon of butter on the griddle/pan.  Using a 1/4 cup measuring cup, place the batter onto the hot griddle.  Sprinkle the blueberries individually on top of the pancakes.

Cook until the edges are set (about 4-6 minutes) and bubbles form on the top of the pancake. Flip and cook until browned (about another 3-4 minutes). 

Serve warm with heated Canadian maple syrup. 

Cream Puffs with Whipped Cream & Vanilla Filling

 

Makes 24                                      Cream Puffs on Nonni's China

Ingredients: 

1/2 cup butter 

1 cup of boiling water 

1 cup all-purpose flour 

4 eggs (room temperature) 

Directions: 

Combine butter and water in a sauce pan and bring to a boil. Reduce heat and add flour all at once, stirring rapidly.  Cook and stir just until mixture thickens and leaves the sides of pan. Remove from heat. 

Transfer dough to a small mixing bowl.  Add eggs, one at a time, beating thoroughly after each egg, with an electric mixer on medium speed. Continue beating until the mixture looks satiny smooth. 

Chill for one hour. 

Drop by teaspoonfuls onto an uncreased baking sheet, lined with parchment paper - about one inch apart.  Bake at 425 F for 15 minutes.  Reduce heat to 375F and continue baking for 30 minutes.  Cool on a wire rack. 

Filling: 

Beat 250 ml (1 cup) of whipping cream with 1 tablespoon of icing/confectioners sugar.  Add 1/2 cup of vanilla pudding (prepared).  Beat a little more till stiff.  Cut the cream puffs in half with a sharp serrated knife.  Add about 1 tablespoon of the filling on each one, and put the top back on.  Sprinkle the puffs with icing sugar. 

Drizzle melted chocolate on top of each cream puff if desired. 

Serve on a plate with raspberries, or strawberries. 

Nonni's Raisin Pie

 

Ingredients: 

2 cups of Thompson Seedless Raisins 

2 cups of water 

3 tbs flour 

¼ cup white sugar 

1-2  tbs lemon juice 

1 apple cut thinly sliced 

pinch of cinnamon

Directions: 

Combine the raisins and water together in a small saucepan.  Boil gently for about 10 minutes till 

the water just covers the raisins.  Take off the heat and add the flour/sugar and stir.  Return to heat for 1-2 minutes. 

Remove from heat and add the lemon juice.  Stir.

Set aside to cool.  

Fill pie shell with the raisin mixture. Top with the sliced apples, sprinkled with cinnamon. Cover with top crust.

Brush the crust with milk. Cut vents in the top to let out steam. 

Bake at 400F for 10 minutes and 350F for about 40 till crust is browned. 

Blueberry Sour Cream Muffins

Makes 1 Dozen

Ingredients:

2 eggs
1/2 cup of sugar + 1 TBS
1/2 cup of vegetable oil
1/2 tsp vanilla
1/2 tsp grated lemon rind
2 cups of flour
1/2 tsp salt - or less
1 tsp baking soda
1 cup of sour cream, plain yogurt or buttermilk *
1 cup of fresh blueberries

Directions:

Preheat oven to 400F.

In a large bowl, beat the eggs and add the sugar, vanilla and lemon rind.  Slowly add the oil while beating with a mixer or whisk.
Mix the flour, salt and soda together in.  Stir 1/3 of the flour into the batter.  Then add 1/2 of the sour cream. Add another 1/3 of the flour. Then stir in the remaining 1/2 cup of sour cream. Then finish with the last 1/3 of the flour. Mix gently - if you overmix you will get peaked tops.
Gently stir in the berries. Fresh berries are preferable for this recipe (wild or cultivated) as frozen berries will turn the batter blue.

Spoon into a greased muffin tin.  Sprinkle with sugar and cinnamon (optional).

Bake at 400F for 18-20 minutes in the middle of the oven. Remove from the oven and cool in the muffin tin for 5 minutes.  Gently remove and cool on a rack.  Store in a container or freeze.

This recipe is adapted from Allrecipes.com. The sugar has been cut in half so they are not too sweet.
Tip: When measuring flour, fluff the flour and then spoon it into the cup measure. Level it off using the edge of a knife.

* To make buttermilk add 1 TBS of white vinegar to 1 cup (less one TBS) of milk. 

Chicken Thighs Baked with Lemon & Prosciutto

Chicken thighs in baking dish, sprinkled with lemon rind

Cooked thighs ready to serve

Serves 3-4

Ingredients

8 boneless, skinless chicken thighs, trimmed of fat
2 TBS olive oil
1 TBS fresh lemon juice
rind of one lemon, finely grated
4-6 slices of prosciutto, chopped into 1/4 inch pieces
2 tsp of porketta seasoning, (see below)
     or your favorite chicken seasoning
1/4 cup chopped, pitted kalamata olives (optional)
salt & pepper

Directions:

Mix the olive oil, and lemon juice in a small bowl. Trim the chicken pieces.
Place them on a shallow baking dish and pour the olive oil/lemon mixture over them.  Toss a few times and place the chicken pieces smooth side up.  Sprinkle with the seasoning and prosciutto pieces. Top with the fresh lemon rind.

Bake at 375F for about 8 - 12 minutes till just done.  Do not over cook.  Let sit 5 minutes before serving.  Serve with potatoes and green beans/carrots.  This dish also goes well with a side dish of pasta with tomato sauce.

Porketta Spice Mix:

1/4 teaspoon garlic powder
3 TBS dill seed
1 TBS fennel seed
1/2 tsp oregano 
1 tsp lemon pepper 
1/4 tsp onion powder 

Chickpea Salad with Fresh Herbs & Green Onion

Chickpea Salad with Parsley & Coriander 

Serves 4 - 6

Ingredients:

1/2 cup plain full-fat Greek Yogurt (Face) or Vegan Substitute
3 TBS Mayonnaise or Vegan mayo
2 TBS lemon juice
1 1/2 tsp Dijon mustard
1 teaspoon of kosher salt (or less)
1/2 tsp of black pepper
2 TBS finely chopped fresh dill, plus more for serving
  Or 2 TBS fresh Coriander, finely chopped
2 TBS finely chopped fresh parsley, plus more for serving
3 15-oz cans of chickpeas, rinsed *
1 cup finely diced celery (about 3 stalks)
1/2 cup thinly sliced green onion, white & green parts (2-3 scallions)

Directions:

In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt & pepper.  Whisk until smooth, then add the dill or coriander, and parsley and stir to combine.  Set aside.

Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them.  Add the celery and green onions and toss.

Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving.  Sprinkle with more dill/coriander and parsley and serve.  You can store it in the refrigerator for up to 2 days.  Let sit at room temperature for about 30 minutes before serving.

This recipe is adapted from the NY Times recipe website.

*  The first time I made this, (photo) I used only 1 can of chickpeas...(my mistake!) which made the salad very crunchy with all the celery and green onion - but I thought it was delicious! I did cut down on the salt & pepper and perhaps would only use 1 TBS of lemon juice next time. You could always add more to taste.
It had a nice consistency like a potato salad without the potatoes.

Artichoke Bites

This is an easy recipe from Canadian Living Magazine.  Great for entertaining!

Serves 4 - 6

Ingredients:

1 small jar of marinated artichoke hearts (6 oz.)
1 onion finely chopped
1 large clove of garlic, minced
6 eggs - well-beaten
1/4 cup fine dry breadcrumbs
1/2 tsp. salt
1/4 tsp oregano
dash of Tabasco sauce
freshly ground pepper
2 cups of grated old white cheddar cheese (1 8-oz package)


Directions:

Measure 1/4 c of the marinade from the jar of artichokes and put into a medium skillet.  Discard remaining marinade from the jar and chop the artichokes into 1/2 inch pieces.
Heat marinade in a skillet and cook the onion and garlic until soft, about 5 minutes.
In a medium bowl, beat the eggs.  Stir in onion-garlic mixture, breadcrumbs, salt, oregano, a few drops of Tabasco, and pepper to taste.  Add the cheese and then add the artichokes.

Spoon into a buttered 8-inch square glass baking dish.  Bake at 325F for about 30 to 35 minutes until set. Let cool for a few minutes, then cut into squares and serve.  This recipe can be prepared a day or two in advance and reheated.  Store wrapped in plastic in the refrigerator.

Makes 24 squares.

Crock Pot Ribs

This recipe is from a Youtube video Harry sent me and said 'try this!'  They were excellent!
I think you can make the rub as detailed or just use your favorite rub. There are directions on how to lay the ribs in the crock pot. "Thick side down and ribs (bone) in the center" It worked very well.

Ingredients:

Pork Back Ribs - one or two racks depending on your family.

Rub - either purchased, or prepared as per the video.

Rub the racks and cut them in half to fit the crock pot.

Put them in the crock pot and set it on high for 6 hours. Nothing else is put in the crock pot.
After they are done, brush them with a bbq sauce and then broil them for 1-2 minutes if you like. Brush lightly with barbecue sauce.

Roasted Salmon with Mustard & Balsamic Sauce

This recipe is from JP Guerin, Executive Chef on the Rocky Mountaineer. We did this tour via train through the Canadian Rockies in 2018 and it was fabulous. I actually remember this salmon dish we had for lunch - memorable!

Here's the link to the Chef's video for reference:

Roasted Salmon with Mustard & Balsamic Dressing

Roasted Salmon with mustard & balsamic vinegar sauce.

Serves 4

Ingredients: 

4 Salmon Fillets (portioned - about 6-8 ounces each)
2 TBS olive oil
Salt & pepper

Seasonal vegetables of your choice such as green beans,
mushrooms, peppers, cooked potatoes.

1 Fennel bulb, shaved
Juice of 1 lemon
Parsley or coriander for garnish

Mustard Seed Vinaigrette: 

2 TBS whole grain mustard
3 TBS balsamic vinegar
3 TBS extra virgin olive oil

Directions: 

Preheat oven to 400F.

Portion the salmon, leaving the skin on.
Lightly oil a baking pan, and lay the salmon skin side down. Salt & pepper.
Bake for 8-10 minutes.

Heat a skillet to medium and add olive oil. Gently fry the vegetables together, adding the cooked potatoes last. Keep warm.

To prepare the vinaigrette, mix the mustard and balsamic vinegar together in a small bowl. Gradually whisk in the olive oil.

To serve, place the vegetables on a plate.  Serve the salmon on top of the vegetables, drizzled with the dressing.  Top with the shaved fennel & lemon juice and garnish with a sprig of parsley or coriander.  The vegetables should be warm, the fish hot and the dressing cold.

I used Joe Beef's Smoked Apple Mustard in this recipe. (Canadian product).

Peanut Butter Cookies - Version 2

This is another version of the peanut butter cookie without chocolate.  It's from an old cookbook our mom and grandmother had when we were growing up! Thanks Cathy for finding this gem!
You can use all shortening, all butter or 1/2 and 1/2.
You can also cut down on the sugar a little if you like.

Ingredients: 

1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt

2/3 cup of smooth peanut butter (all natural - no sugar/salt)
1/4 cup of shortening
1/4 cup of unsalted butter
1/2 cup white sugar
2/3 cup brown sugar
1 egg

Directions: 

Preheat oven to 350F.

Beat the butter/shortening and peanut butter together. Add the sugar and beat till fluffy.
Add the egg and beat another few minutes.
Add the flour, baking soda and salt and mix with a wooden spoon.
Refrigerate the dough until firm (about 1/2 hour or more).

Using a small scoop, or tablespoon, shape the dough into balls and place on an ungreased cookie sheet. Flatten with a fork dipped in flour, or water to create the pattern.

Bake 12-15 minutes in a 350F oven. Do not over bake. Cool on cookie sheets for 10 minutes, then transfer to a wire rack.

* You can use all butter instead of the shortening.

Vietnamese Spring Rolls

These spring rolls can be vegan by simply omitting the cooked shrimp and using more veggies.  The secret is softening the rice paper for 10-12 seconds only (one at a time). If they are too soft, they tend to tear.  Here is a link to an instagram 'how to' video which shows you how to position the filling and wrap the rice paper into perfect rolls. 

Vietnamese Spring Rolls - Instagram

Ingredients: 

Amounts will vary - you can make 4 or 24 rolls depending on how many you need. 

Romaine or shredded lettuce Leaves 

Cooked rice noodles (vermicelli or any rice noodle) 

Grated carrot 

Sliced cucumber or celery 

Sliced peppers - green/red/orange or yellow 

Fresh cilantro leaves 

Fresh mint leaves 

Cooked shrimp - sliced in half as shown 

Avocado (optional) 

Fresh bean sprouts (washed) optional or in place of noodles 

Satay Sauce, Sweet Chili Sauce, or Soy Sauce & Ginger for dipping 

Directions: 

Have all your ingredients out for assembly. 

Soak the rice paper in warm water for 10-12 seconds according to package directions. Do one at a time - fill it, then do another one. Have a plate ready to put the finished rolls on. 

Place the rice paper on a flat surface like a cutting board. 

Layer the lettuce, noodles, veggies and chopped cilantro as shown at one end of the rice paper. Place the shrimp and mint leaves a bit higher up. Roll the rice paper up, tucking in the sides as you go.  Try to roll tightly - they should be full of the stuffing ingredients. 

Place the rolls seam-side down on a plate. Serve with a dipping sauce. 

You can make these ahead.  Cover with a slightly damp towel, or saran and refrigerate. 

Stuffed Chicken Breasts Wrapped in Prosciutto

Sliced breast, filled with mozzarella, sun-dried tomatoes, rosemary and parsley. 

Wrapped in Prosciutto, ready to barbecue or bake in the oven. 

Slice in half and serve. 

Serves 2 - 4 

Ingredients: 

2 - 4 boneless chicken breasts, sliced in half and butterflied 

1/2 cup of grated mozzarella cheese 

4-8 sun-dried tomatoes, sliced 

fresh parsley, chopped 

fresh rosemary, chopped 

2 - 4 slices of Prosciutto (more may be needed, depending on the length)

Salt & pepper

Olive oil 

Directions: 

Slice the breasts and lay flat on a plate. 

Salt & pepper.  Layer the sun dried tomatoes and sprinkle with the cheese. 

You can add different fillings if you like, such as spinach, arugula, pesto. 

Fold the chicken over and place on a piece of prosciutto.  Roll the prosciutto around the chicken. 

Brush lightly with olive oil. 

Preheat a barbecue and set burners on Medium, Direct heat. Lightly oil the burners. 

Barbecue the chicken for about 5-6 minutes per side, depending on how big the pieces are. 

The chicken should be at about 150-155 when it is taken off the heat to rest. Carryover cooking will increase the temperature by 15% when it is 'resting'. This will bring it up to 160-165F - without being dried out. 

You can bake it in the oven - 375F for 15 minutes depending on the size.  Use a baking dish lined with tin foil or parchment paper, and add some oil to the bottom. 

Slice each breast in half diagonally for presentation and garnish with fresh rosemary.  Serve with side vegetables like green beans, potatoes, zucchini, carrots or a simple pasta. 

Homemade Pizza

Ingredients: 

1 pizza dough - store bought or made by hand (Usually makes 2 pizzas)
Pizza sauce - one can/jar (use and refrigerate or freeze left over)
8 oz grated mozzarella cheese or pizza blend
1 package of pepperoni slices (beef/turkey)
1/4 c chopped olives (black/green)
1/2 cup sliced cherry tomatoes
1/8 cup sliced shallot or white onion
1/2 cup sliced mushrooms
1/2 green/red pepper, chopped
1 TBS chopped parsley or fresh basil
1 TBS grated parmesan or Romano cheese
1/4 cup chopped artichokes (marinated) * optional
1/4 cup sun-dried tomatoes * optional
1/4 cup prosciutto, chopped

1/4 chopped cooked bacon (I buy it already cooked)

Directions: 

Preheat oven to 425F.

Put a pizza stone on the lowest rack while the oven is heating.

Roll dough into a 12-14" round.  Let rest.
Slide onto a wooden pizza peel or cookie sheet, that has been sprinkled with corn meal.
Start by spreading the pizza sauce on the pizza, then sprinkle with mozzarella cheese.  Add pepperoni, meats, vegetables of your choice.  Sprinkle with parmesan.

Slide the pizza onto the hot baking stone.

Bake at 425F for about 12-15 minutes till crispy around the edges. Remove from the oven and let stand for 5 minutes. Cut with a pizza cutter or large knife.

Sprinkle with parsley or basil and serve.

Use any toppings you like. Another option is to skip the tomato base, and use a pesto instead. You can also add shrimp to the pizza and Greek seasoning for a variation on a meat pizza. Use Feta or goat cheese instead of mozzarella to create you own gourmet pizza. You can also use cooked chicken or sausage instead of pepperoni.

Homemade pizza 

Ukrainian Easter Bread - Paska

In the bread machine pan.

Makes 1 loaf or 2 small loaves.

This recipe is from my Ukrainian friend - Hannah. My grandmother used to make this bread usually in a tall pan so it looked like a mushroom.  I think she put golden raisins in it as well. The recipe is super easy if you have a bread machine, but you can also use the dough setting, take it out and then shape it into a pan, let it rise and bake it. It's not too sweet and has a lovely orange flavor that intensifies the second day.

Ingredients: 

1 cup of milk (microwave for 1 1/2 minutes and allow to cool)
2 egg yolks, beaten
2 TBS softened butter
1/3 cup of sugar, plus 1 TBS
3/4 tsp salt
1 tsp vanilla
3 cups of flour
zest of one orange or one lemon
2 1/2 tsp of yeast or 1 package of yeast

Directions for Bread Machine:

Following directions for your machine. Use "Sweet Dough" setting.
Add the ingredients in the order listed above.
It takes about 3 hours from start to finish.

If you want to use the dough setting, remove the bread when processed and put the dough into a greased pan to rise.  Preheat the oven to 350F and bake for 30-40 minutes.
Brush the top with a beaten egg for the last 10 minutes of baking.  Remove from the pan and cool on a rack before slicing.

If you like this bread toasted, use a 'light' setting on the toaster as bread with sugar in it burns easily.

Mushroom Risotto

Serves 2 - 3

Ingredients: 

8 oz of mixed mushrooms, sliced, chopped
  or 8 oz of cremini (baby Bella mushrooms)

1/2 shallot, diced (about 1 TBS)
1/2 tsp fresh thyme
1 clove of garlic, chopped fine
2-3 TBS olive oil
2 TBS butter
1 cup of Carnaroli or Arborio rice
1/2 cup dry white wine
4 cups of chicken or vegetable stock
1/2 cup grated parmesan cheese
2 TBS fresh parsley, chopped
Salt & Pepper
1/2 tsp freshly grated lemon rind

Directions: 

Heat a frying pan on medium, and add 1TBS Olive oil and 1 TBS butter.  Add the shallots and garlic and saute for 1 minute.  Add the mushrooms and thyme and cook till nicely browned.  Remove from heat.

In a small sauce pan, heat the broth and have a ladle ready to use.

Heat a 3 QT saucepan on medium, and add a TBS of oil and and TBS of butter.  Add the rice and stir till coated.  Add the 1/2 cup of wine and stir till the wine is absorbed. Add the one ladle of the broth and stir.  Cook stirring occasionally till the broth is absorbed and then add another ladle.
Continue for about 20-25 minutes. Test the rice - it should be firm, but not crunchy.

When adding the last ladle of broth, add the cooled mushrooms at the same time. Stir and test the rice. When done, remove the pot from the stove and stir in the parmesan cheese, grated lemon rind and a TBS of chopped parsley. Salt & pepper. The risotto should be smooth and not too dry. The rice will continue soaking the liquid, so you may want to add a little more if it's too dry.

Serve in bowls and top with parsley garnish and a little sprinkled parmesan.
Serve immediately.

Gavin's Carrot & Ginger Soup

Carrot & Ginger soup garnished with fresh cilantro. 

This recipe is from my sister, and is named after her grandson who loves soup! It is so easy to make. It's fragrant with Thai influences using fresh lime juice. Adjust the garlic and ginger and spices to your liking.
I didn't have any curry so I substituted Garam Masala and it was excellent too. This spice has cardamom, cinnamon, cloves, cumin, black pepper and coriander.

Serves 6-8 (makes 2 quarts)

Ingredients:

4 TBS (25ml)butter or coconut oil
4 cooking onions, diced (or less)
4 cloves of fresh garlic, minced
2 TBS (15 ml) fresh minced ginger root (peeled)
4 tsp (10 ml) curry powder (or 1 tsp Garam Masala)
1 2-lb bag of carrots, peeled and chopped (or 12 large carrots)
4 cups of chicken or vegetable broth/stock
1 can of unsweetened coconut milk
Juice of one lime
salt & pepper to taste
Fresh cilantro for garnish
1/4 cup (50 ml) flaked coconut toasted, (optional)

Directions:

In a Dutch oven or large saucepan, melt the butter or heat the oil over medium heat.

Cook the onions, garlic and ginger until the onions are soft.  Add the carrots and broth/stock and bring to a simmer.  Cook 20-40 minutes until carrots are tender.

Cool slightly.  Using an immersion blender, or a Vitamix, puree until very smooth.
Return to the saucepan and add the coconut milk.  Or you can add it to the Vitamix.   (Use less if you prefer a thicker soup).  Reheat gently.  Add the lime juice just before serving.
Season with salt & pepper.
Garnish with coriander.

To toast the coconut, place in a small non-stick skillet over medium high heat.  Stir constantly until the coconut is a golden color.  (This can be done ahead).

For a Thai 'curried' version, add 1 tsp (5ml) of Thai curry paste in place of the curry powder.

This recipe can be doubled and frozen.

Grandma Lil's Oatmeal Cookies

Makes 24

Ingredients:

1/3 to 1/2 cup brown sugar
5/8 cup shortening
1 cup of rolled oats
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 cup hot water

Directions:

Preheat oven to 400F.

Beat the brown sugar and shortening together till fluffy.
Add the flour, rolled oats, baking soda, salt and hot water and mix well.
Drop about 1 tablespoon onto a greased cookie sheet.
Press down slightly with the bottom of a floured glass.
Bake at 400F for about 9 minutes in a convection oven.
Bake about 10-12 minutes in a regular oven.

Cool slightly, then remove to a rack to finish cooling.