Archive for December, 2010

Coming from the Chanyi Restaurant, it does not include salami or cashews!

Shirley sometimes pre-makes the sauce and browns the chicken ahead.  Then its just combine and service. (And no Cade does not eat it! But Isla loved it – although the Stiff children seem to eat anything!)

1/2 cup chicken broth
2 tbsp each apricot jam and soy sauce
1 tbsp each ketchup, grated gingerroot, and cornstarch (I’ve used ground gingerroot too)
1 tsp sesame oil
1 clove garlic
1/4 tsp crushed red pepper flakes
1 tsp olive oil
3 boneless chicken breast cut into strips
Europe’s Best Zen Garden frozen vegetables (has carrots, snow peas, water chestnuts, red peppers, baby corn, bean sprouts)

To make sauce combine broth, jam, soy sauce, ketchup, gingerroot, cornstarch, sesame oil, garlic and crushed red pepper flakes.

Brown chicken in olive oil.  Toss in 1/2 the bag of frozen veggies, the pour sauce over.

Very quick and easy.  Serve with the rice.


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This came with great reviews from our buddies Helen and Natasha.

Preparation time 40 minutes
Cooking Time: 35 minutes
Makes 4–6 servings

2tbsp    (30 mL) olive oil
1    medium onion, finely chopped
1tbsp    (15 mL) dried thyme leaves
2cups    (500 mL) arborio rice
5-6cups    (1.25–1.5 L) chicken or vegetable stock
1    small pumpkin or butternut squash, peeled and cut into 1⁄2 in (1 cm) dice (about 2 cups/500 mL)
1cup    (250 mL) frozen peas
1tsp    (5 mL) salt
1/2tsp    (2 mL) black pepper
1cup    (250 mL) crumbled feta
1/2cup    (125 mL) chopped parsley, basil or sage (optional)

Preheat oven to 375°F (190°C). Heat oil in a large skillet over medium heat. Add onion and thyme and cook until soft and lightly browned, about 5 minutes. Add rice and cook, stirring constantly, for about 1 minute until evenly coated. Add 3 cups (750 mL) of the broth and the pumpkin, and bring to a simmer.
Carefully transfer to an 8 cup (2 L) ovenproof dish and cover tightly with aluminum foil. Bake for 30 minutes.
Remove from oven and stir in an additional 2 cups (500 mL) of broth, along with the peas, salt and pepper. Cover and bake for a further 5–10 minutes, or until rice is al dente (tender-firm) and most of the liquid is absorbed. Rice should be creamy; if it looks dry, add additional stock and stir gently to combine. To serve, spoon risotto into bowls. If you wish, sprinkle with feta and parsley.
Makes 4–6 servings.


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Overnight Oatmeal

This one comes from Robin and as you’ll notice, it actually comes from foodandwine.com.  Interesting that Robin found a breakfast meal in wine mag.  Well done Forbes, Well done.  Oh yea – can you serve it with wine?

1 1/2 cups steel-cut oats
6 cups water
1/4 cup chopped salted roasted almonds
1/4 cup dried cranberries
Brown sugar or pure maple syrup, for serving

In a large saucepan, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.
The next day, uncover the oats and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy, about 10 minutes. Spoon the oatmeal into bowls. Top with the chopped almonds and dried cranberries and sweeten to taste with brown sugar or pure maple syrup.

Make Ahead:
The prepared oatmeal can be refrigerated for up to 1 week. Rewarm in a microwave oven and thin with water if necessary before serving.

It got the Hugh seal of approval and makes enough to feed a small army according to Robin.


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1 onion
1 c carrots
1 celery rib
28 oz tomatoes
1 1/2 c broth
1 T dried basil
1/4 t pepper
1 1/4 c cooked rice
1 c milk


Saute onion, carrots and celery 5 minutes. Add canned tomatoes, basil and broth, simmer 15 – 20 minutes. Stir in 1/2 c cooked rice, remove from heat, puree. Return soup to stove, add milk and remaning 3/4 c rice.
Another winner with Hugh, this came from Robin who suggested pureeing the whole thing as Hugh is into “smooth” sauces and soups.  It is also baby friendly.

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Mix the following ingredients together.
1 tub of ricotta
1 tub of cottage cheese
Big handful of shredded mozzarella
1 egg
Between 1-2 cups of chopped spinach (optional)
Jar of pasta sauce

Preheat Oven to 375 F.
Take fresh lasagna sheets and cut in half.
Place filling on the lasagna sheet and roll up.
In the bottom of the pan, put a little oil and spaghetti sauce, then place the rolls in, seam side down.  Pour more sauce overtop, smooth out, and sprinkle with shredded cheese.
Bake for 45 min.

Thanks to Robins friend for this one.  Hugh “scarfed them down” according to Robin.

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Butter Chicken

1/4 cup grapeseed oil
2 large onions, chopped
2 tbsp finely chopped garlic
2 tbsp finely chopped ginger
2 tbsp tomato paste
1 tbsp cumin seeds
1 tbsp Garam Masala
1 tbsp brown sugar
1 tsp red pepper flakes
1 tsp ground turmeric
1 tsp salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces (thighs might not be so dry)
3/4 cup low-fat plain yogurt
1/4 cup water

1. Place the oil in a non-stick skillet over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes. Add the tomato paste and cumin seeds and cook for 30 seconds.

2. Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 2 minutes. Mix in the chicken and cook until the chicken is almost done, about 5 to 7 minutes. Add the yogurt and water, and cook until the chicken is fully cooked, about 5 minutes. Serve it with brown rice or plain rotis.

Serves 4

Again, this is from Robin….who is a vegetarian 🙂  What a good mom, cookin’ a bird for those in the family that dig the meat!

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So Robin, sent this along as an example of what not to make for supper.
I think what got her were the frozen fish sticks!


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