• Picadillo Stuffed Zucchini Boats
    Main Course

    Picadillo Stuffed Zucchini Boats

    From a very old booklet called The Best of Beef. Got from my mom years ago when I started cooking. Looks like its from the 70s or 80s. No copyright date. Was a promotional booklet for the beef industry in Canada. Great recipe. A neat way to get creative with all those garden zucchinis we grow in the summer. 4 medium zucchini 1 small onion, finely chopped 1 garlic cove, minced 1lb ground beef (I use ground turkey or chicken) 1/4 raisins 1/4 c slivered almonds, toasted 1/2 c chopped apple 1/2 tsp cumin 1/4 tsp cinnamon 1/2 tsp dried oregano 1 – 5 1/2 oz can tomato paste  …

  • Curry soup with chicken
    Soup

    Auntie Bea’s Curry Soup

    Auntie Bea made a batch of this wonderful soup and sent it over for us in September of 2015, when we were hard at work getting our flip house (affectionately known as “Mel”) ready to put on the market. Let’s not forget how amazing she is – still going strong at 85 (she’ll be 86 in Janauary), cooking up a storm and busily going off to her cooking classes (4 different classes this fall alone – including one just this past Saturday!).  She is such an inspiration – one of the coolest 85 year olds you’ll ever meet. Wish it had been that way for my mom, her good “buddy”.…

  • Turkey sloppy joes recipes
    Chicken,  Main Course

    Turkey Sloppy Joes

    I was suddenly craving Sloppy Joes today. Back in the day, I would have thrown a can of Manwich in with some ground beef and called that dinner.  But now that we are into more of a clean eating lifestyle (except for cheat days!), I was thinking more like turkey or chicken sloppy joes, home made all the way.  Looked around at some sloppy joe recipes, but ultimately created my own hybrid based on 3 – 4 -different recipes, since none seemed quite spot-on for my liking.  Husband loved, loved, loved this. Went on about how good it was for 5 minutes after he got up from the table, no…

  • Yorkshire pudding in a muffin tin
    Side Dishes

    Yorkshire Puddings in a Muffin Tin

    Source:  Barbara Kafka, Thibeaultstable.com 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for one minute. Add salt. Alternating the flour and the milk, add to the eggs.  Beat only until all ingredients are well combined.  Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven.  Let heat for 3 to 4 minutes.  Pour cold batter directly into pan.  Cook for 15 minutes. TIP:  The secret to the perfect Yorkshire is to make sure that there is sufficient…

  • Cjicekn breasts stuffed with mushroom duxelles
    Chicken

    Chicken Breasts Stuffed With a Mushroom Duxelles

    Haven’t made this recipe yet, but intend to try it soon. It looks exquisite.  Like something you’d find on the menu of an elegant five start restaurant. Found this in an online forum on Gardenweb. I would also be inclined to try a variation on this, by using boneless skinless chicken breasts, and encasing it in a puff pastry – keep every thing else the same, including the sauce. “This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms;…

  • Crockpot orange chicken in slow cooker
    Chicken

    Slow Cooker Orange Chicken

    Super-good.  Awesome flavor and pull-apart-tender when done in the slow cooker. Made for the first time in mid October 2015.  Husband raved about how good it was. Really nice with Jasmine rice. Serves: 4 Ingredients 3-4 Boneless Chicken Breasts, chopped into small pieces 3 Tablespoons Cornstarch 2 Tablespoons vegetable oil 1 t rice wine vinegar 2 Tablespoons Soy Sauce ½ teaspoon sesame oil ¾ cup orange marmalade 3 T brown sugar [splenda diet brown sugar] Instructions In a bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar. Set aside. Coat chicken in cornstarch. Melt coconut oil in the skillet and brown the chicken. Brown only –…

  • Chicken Barley Soup
    Soup

    Linda’s Chicken Barley Soup

    Saute about 2 tablespoons of chopped jarred garlic along with about 1/2 (or more) of a medium white onion. Add two large carrots, sliced or chopped, and about 2 ribs of celery, chopped. Add a small potatoe, finely chopped adds a little more thickness to soup by releasing starch. Meanwhile cook the barley – you’ll need about 1/2 cup to 1 cup when cooked, depending on how thick you like your soup. Add 2 cartons of chicken broth (reduced or no sodium) to the pot. Season with pepper. Add about 2 – 3 tablespoons of lemon juice, to taste. Add a generous amount of fresh or dried dill, and fresh…

  • Substituting dried herbs for fresh
    Cooking Tips

    Substituting Dried Herbs for Fresh – Conversion Chart

    Herb Amount of Fresh Herb Equivalent Quantity of Dried Herb/Spice Basil 2 tsp finely chopped basil (about 5 leaves) 1 tsp dried basil Bay leaves 1 fresh leaf 2 dried leaves Chervil 3 tsp fresh cilantro 1 tsp dried cilantro Chives 1 Tbsp finely chopped fresh chives 1 tsp freeze-dried chives Cilantro 3 tsp fresh cilantro 1 tsp dried cilantro Dill 3 tsp fresh dill 1 tsp dried dill Garlic 1 clove 1/4 tsp granulated garlic or 1/8 tsp garlic powder Gingerroot 1 tsp grated fresh ginger 1/4 tsp dry ground ginger Marjoram 3 tsp fresh marjoram 1 tsp dried marjoram Onions 1 medium onion 1 tsp onion powder Oregano…

  • Salmon in Champagne Sauce
    Dessert

    Rhubarb Crisp

    (Found online in ’05. Not tried. Intend to try this summer – 09)  2 cups flour 1 cup rolled oats 1 1/2 cups brown sugar 1/4 teaspoon salt 1 cup butter 6 cups diced rhubarb 1 teaspoon cinnamon 1 1/2 cups sugar 4 tablespoons cornstarch 1/2 cup water 1 teaspoon vanilla 1/2 teaspoon red food coloring 8 servings 1.. Preheat oven to 400; grease 11x7x1 1/2″ baking dish. 2.. In mixing bowl combine flour, oats, brown sugar and salt. 3.. Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish. 4.. Arrange rhubarb on crumbs. 5.. In small saucepan combine cinnamon, sugar…

  • Chicken

    Chicken and Mushroom Pate Canneloni

    For the sauce: 1 heaping tbsp jar garlic with juice 3 tblsp flour 1/2 – 3/4 c chicken broth 1 capful sherry – in the future i’d use 1/4 c dry white wine – didn’t have any 🙁 Saute the garlic. Belnd in the flour, stir.  belnd in chicken broth, blend in some parsley flakes. cook for 1 minute.