Archive for January, 2011

Shirley has admitted that brunch is her favourite meal and I have to agree.  I love a breakfast/lunch combo (especially if it’s my second breakfast).  Here’s another one of the Chanyi favourites and Cade even eats it (even though it’s not make of salami or cashew nuts).

1 cup of flour
2 eggs
1 cup milk (Shirley uses Homo)
1 cup water
1/4 tsp of salt

Mix with hand mixer.
Fry portions in a pan with butter.  Crepes should be thin.

To Serve:
1. fresh lemon juice, spinkled sugar, syrup
2. Cottage cheese, fresh fruit, syrup

Can also serve with a side dish of bacon and cut up fruit.
You can make crepes before guests arrive and keep warm in the oven.


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You know, sometimes it’s not about the kids.  Sometimes, you’re just having a bunch of friends (and their kids) over early in the morning (since we’re all up anyway) and you want to feed the moms (and maybe the kids).  Well this is the thing for you.  I never even knew what a Strata was, I had to Google it, but now I can see it being my best friend.  Thanks Shirley for stealing this one from Imperial Margarine and for feeding us all.  It’s actually Neva approved and we’re pretty sure Isla would eat it too.

8 slices whole-wheat sandwich bread
4 slices Cheddar cheese
4 slices Black Forest ham
1/4 cup Margarine
6 eggs
1 cup milk
1/2 tsp each salt and pepper
1/4 tsp each dry mustard and Worcestershire sauce
1 green onion, finely chopped

Preheat the oven to 350° F (180° C). Top 4 slices of bread with cheese and ham, then crown with the remaining slices of bread to make 4 sandwiches. Spread the margarine evenly over the outside of each sandwich. Using a serrated knife, cut each sandwich into 12 cubes. Lightly pack 4 cubes into each of 12 greased muffin cups.

In a medium bowl, whisk together the remaining ingredients. Spoon the egg mixture over the cubes. Let stand for 10 minutes. Bake for 30 minutes or until golden and set. Let stand for 15 minutes and then remove the muffins from their cups. Serve immediately or wrap individually and refrigerate. May be kept in the refrigerator for up to 2 days. Serve warm or at room temperature.


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I don’t know who Mrs Richardson is, but Robin likes her gingerbread. 

2 cup flour
1 tsp each baking soda, cinnamon, cloves, ginger
1/4 tsp salt
3/4 cup oil
1 cup white sugar
1 egg
1/4 cup molasses

Sift together dry ingredients, beat sugar and oil, add egg and molasses.
Knead together.
Roll out into shapes. (Will hold better if chilled first and use a well-floured cutting board or counter).
Bake 15 – 20 min @ 325

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Also from Pauline who stole it from  Michael Smith of the Globe and Mail – May 2007.
“Serves two (always serves our family for one dinner)”

2 six ounce salmon filets (skin removed)
2 cups of orange juice
1 red onion, chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of capers (Don’t worry about the capers mixed in with the raisins the kids don’t even notice).
1/4 cup raisins
1 tablespoon of minced fresh thyme

Pour the orange juice into a pot with a tight fitting lid.  Add the onions, garlic, olive oil, capers and raisins. Bring the mixture to a vigorous simmer and reduce it for a few minutes, until it loses half of its volume.

Reduce the heat to slow simmer. Rest the salmon fillets on top of the orange mixture. Cover the pot with its lid.  Steam the salmon for about 5 minutes or so.  When the fillets are done remove the from the pot.  Stir thyme into the orange mixture and laddle it over the steamed salmon.

Pauline usually serves it with wild rice and a vegetable like green beans.

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(Makes 4-6 Servings)
This one comes from Pauline (and Bonnie Stern) and is a staple in her house.  She seems to always be making them on Sunday afternoons.
“I usually double the recipe and it makes about 40 meatballs enough for about 4 dinners.  I usually bag them in ziplocks with about 10 meatballs for a meal.  They freeze really well.”

1 lb lean ground beef
1 egg
3/4 cup panko bread crumbs
1 tsp salt
1/4 ketchup
1 tbsp vegetable oil
3 cloves of garlic, finely chopped
1 tbsp chopped fresh ginger root
pinch red hot chilli flakes ( I usually omit this for due to kids)
1 tin plum tomatoes, pureed with juices
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar 

For meatballs, combine meat with egg, bread crumbs, ketchup and salt. Shape into about 20 meatballs.

Heat oil in a large deep skillet. Add garlic, ginger and hot pepper flakes. Cook gently until fragrant, but do not brown.  Add tomatoes, soy sauce, vinegar and sugar. Bring to a boil, reduce heat and cook gently for 5 minutes.

Gently add meatballs to the sauce. Cover pan and cook on medium-low heat, about 20-30 minutes stirring occasionally to prevent sticking. (I usually cook them for 30 and spoon the sauce over top as they are cooking).

Serve on spaghetti (or any other type of pasta) or we like them basmati rice for a change. Sprinkle with parmesean cheese.

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I would double this recipe as it barely fed all four of us.  Yea – I said it….ALL FOUR OF US!  Success! Something everyone enjoyed.  It was also very fast to make.  So this is the recipe with some of my changes.

1 Tbsp. butter
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth (You’ll be tempted to use more broth, but don’t, you’ll be adding milk later)
1/2 tsp. freshly ground white pepper (I omitted the pepper as Addie says it’s too spicy – will add to my own later)
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk

1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.

3. Purée soup with a hand-held blender.  I also throw in about 1/2 cup of ground flaxseed into it at this point.  A naturopath told me that flaxseed is awesome for you and it’s got a kinda nutty taste, but is almost invisible in recipes).

4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)

5. Add milk (I actually served it to the girls before adding milk, but I added some cream directly into their bowls to cool it…they loved the extra creaminess) and cook over medium-low heat until hot.


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Peanut Pork

This came from the LCBO magazine.  I think it has a random Adelaide seal of Approval.  Loves it one day, hates it the next.

1⁄2 pkg (114 g) rice noodles
1 pork tenderloin, about 1 lb (500 g) (I’ve also just used pork chops cut up).
Salt and pepper
1 tbsp (15 mL) vegetable oil
1 bunch green onions, thinly sliced
1 red pepper, thinly sliced

Peanut Sauce
1⁄3 cup (75 mL) hot water
1⁄4 cup (50 mL) smooth peanut butter
1 tbsp (15 mL) each seasoned rice vinegar and soy sauce
2 cloves garlic, minced
1 tsp (5 mL) Asian chili paste (optional for the kiddies)
2 tbsp (25 mL) shelled chopped peanuts

1. Place rice noodles into large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.

2. Cut tenderloin in half lengthwise then slice thinly. Season with salt and pepper.

3. Heat oil in large nonstick skillet over medium-high heat and sauté pork for about 4 minutes or until browned. Remove to plate. Add green onions and red pepper and sauté for about 4 minutes or until tender-crisp. Add to pork tenderloin.

4. Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet; bring to a boil. Return pork and vegetables to skillet.

5. Drain noodles and add to skillet. Cook for about 3 minutes or until coated well. Sprinkle with peanuts before serving.


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