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Archive for February, 2006

Samosas in phyllo

From The Best of the Best and more….

This is for you, Ange!

I used to be intimidated by phyllo pastry, now I’m not! It’s really easy.
k

1 cup peeled and finely chopped potatoes.
1 tsp vegetable oil
1 onion, finely chopped
2 tsp curry powder
2 tsp cumin
1 tsp tumeric
1/4 tsp salt
pinch cayenne pepper
1/2 lb lean ground beef
1/2 cup small frozen peas
3 Tbsp beef broth
1 Tbsp currants
1 Tbsp lemon juice
2 tsp liquid honey

9 sheets phyllo pastry
1/4 cup butter, melted

To make filling: Cook potatoes in boiling water until tender, but still firm; drain and set aside. In nonstick pan, heat oil over medium heat and cook onion, stirring until softened. Stir in curry powder, cumin, tumeric, salt and cayenne. Stir and cook for 2 min. Add beef, breaking up into small pieces; cook until no longer pink. Stir in potatoes, peas, beef broth, currants, lemon juice and honey. Cook, gently stirring, until peas are thawed. Cool. (very important) Place 1 sheet of phyllo on work surface (keep a slightly damp clean cloth over the other sheets so they will not dry out.) Lightly brush phyllo with some of the butter. Using a sharp knife, cut the phyllo into 4, 3 inch wide strips. Spoon 1 Tbsp filling onto phyllo about 1 inch from bottom on the right side. Fold the left side over filling and continue folding in a triangular shape (flag-fashion) to the end of the strip. Press edges together and place on baking sheet. Repeat with remaining strips. Brush tops lightly with butter. (these may be frozen on a cookie sheet and stored in a freezer bag). Do not thaw. Bake at 375 F for 20 min, or until samosas are golden.

Serve with coriander chutney or a hot mango chutney or ginger pickle relish — experiment!!

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from The Best of the Best and more….
karen

1 3/4 cups flour
3/4 tsp baking soda
1 cup butter
1 tsp vanilla
1 cup sugar
1/2 cup packed brown sugar
1 egg
1/3 cup cocoa powder
2 tbsp milk
1 cup chopped pecans or walnuts
3/4 cup chocolate chips

Preheat oven to 350 F. Stir together flour and baking soda. Set aside. In a large bowl, cream together butter, vanilla and sugars. Beat until fluffy. Beat in egg, then cocoa, then milk. Mix in flour until just blended. Stir in nuts and chocolate chips. Drop by spoonfuls on greased cookie sheets and bake for 12 min. Cool slightly before removing from cookie sheet. Makes 3 dozen cookies (not really).

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Mars Bar Squares

INGREDIENTS:

Bar:

4 Mars Bars
1/2 cup butter or margarine
3 cups Rice Krispies

Topping:

1 cup chocolate chips
1/4 cup butter or margarine

DIRECTIONS:

Melt Mars bars & 1/2 cup butter or margarine in a large microwaveable bowl. Stir in the Krispies.

Press into 8 inch pan, or 8×11 if you like them thinner.

Cool in fridge.

Melt 1 cup chocolate chips with 1/4 cup butter. Spread on top.

So easy. So yummy.

Angella

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Enchiladas Fantastic

From Auntie Judy!


1 lb. ground turkey (or ground beef)

3 cups salsa, divided

1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry

2 ½ tsp. ground cumin, divided

1/2 tsp. salt

1 (250 g.) pkg. cream cheese, cubed

12 flour tortillas (7 inch), warmed

1 (14 oz.) can diced tomatoes, undrained

1 cup shredded cheddar cheese

Optional toppings: shredded lettuce, black olives, diced avocado, sour cream

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese stirring just until melted.

Spoon about 1/2 cup filling down centre of each warmed tortilla; roll up and place seam side down in a lightly greased 13X9 baking dish.

Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes. (I like to serve the cheddar from the table to sprinkle on each portion.)

Serves 6.

Judy’s notes:

1. The filling can be made ahead and refrigerated or frozen. Rewarm slightly to proceed.

2. Suggested toppings can be served as a salad.

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Peanutty Chicken

From Auntie Judy.

So so so so so so so so good!!!!!!!!!!!!!!!!!!!!!!!!!

4 boneless chicken breast halves, cut in strips

(drain on paper towel to remove excess moisture for best browning)

Pam or oil for sauteing

Sauce:

3 – 4 Tbsp. finely chopped onion

2 garlic cloves, chopped fine (use a garlic press!!)

1 – 2 tsp. sweet chili sauce – Asian food section of store

1/2 cup crunchy peanut butter (use smooth if necessary)

2 Tbsp. fresh lime juice (1 lime) – microwave lime for 20 sec. for more juice

grated rind of lime, optional – for enhanced lime flavour

1 – 2 tbsp. soy sauce (or more to taste)

1 Tbsp. grated fresh ginger

1 can (400 ml.) coconut milk

Saute chicken strips. Remove to a separate plate.

Saute onion and garlic in drippings over medium heat until softened but not browned. Add remaining ingredients in order. Stir well to mix. Taste and adjust flavours!!! Add chicken strips and simmer for about 20 minutes. Serve with rice.

Judy’s notes:

Chicken breasts cut into strips very easily when partially frozen. Cut across the grain with a sharp knife.

Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. Saves time next time.

USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer if you don’t have one! For the grated rind, one of those “V” shaped vegetable peelers that has a grater in the handle is perfect.

Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state, if necessary. Peeling is optional. So easy to have on hand. Use the same grater as mentioned above.

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My Auntie Judy. She is my mom’s older sister, and is a FANTASTIC cook. Thanksgiving dinner at her place involves the turkey (of course), stuffing done inside and outside the bird, 3 kinds of cranberry sauce, and I’m not kidding, 6 or 7 vegetables. This is all followed by 2 or 3 desserts, and you leave their house VERY full.
Every once in a while, she will email me recipes that I have come to love. A while ago, I had asked her permission to put some of them on our site so I could share them with you all, and she graciously allowed me to do so. This is on one condition, though. If she ever comes out with a cookbook, you must promise to buy it.
I know I will!

Anyways, try and enjoy, I promise you won’t be disappointed.

k

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Roasted vegetable gratin

INGREDIENTS:

4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 cups sliced mushrooms
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh herbs, such as rosemary, basil, oregano or thyme
1/4 tsp each salt and freshly ground black pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 tsp dried thyme

DIRECTIONS:

Bread crumbs:

Tear a slice of multigrain in whole wheat bread into large pieces and place them in a food processor, or use a mini chopper. 1 slice of bread makes about 1/2 cup of bread crumbs.

Dish:

Spray a 9×13 dish with baking spray. Add the veggies. Add garlic, olive oil, vinegar, herbs, salt & pepper. Mix well.

Roast, uncovered, at 425 for 25 minutes. While roasting, prepare topping. Combine bread crumbs, parmesan & thyme in a small bowl & mix well.

Remove veggies from oven. Sprinkle crumb mixture evenly on top. Return to oven for 5 minutes.

Serve hot.

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