Archive for August, 2011

So easy, so fast – perfect for weekend lunches.

Preheat oven to 375C

Spoon pizza sauce onto english muffins

Add whatever toppings (ham, salami, left over chicken or just plain veggie)

Cover with grated mozzarella.

Cook for 10 minutes.

Sweet deal!


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Robin made this for Joe and I when Addie had her surgery.  It has become as staple in our house.  The girls are hit and miss, but I often will just make their fish and rice separately.  It’s also nice to serve to guests because you can prepare it early and just throw it in the oven when you’re ready to eat.

2 firm fish fillets (I’ve used salmon and tilapia)
1 cup cooked rice
2 cups coursely chopped bok choy
2 scallions chopped
1 TBSP vegetable oil
1 TSP freshly grated gingerroot
1 garlic clove minced
2 TBSP soy sauce
2 TBSP dark sesame oil

Preheat oven to 450 (this can also be made on the bbq)
Take 2 large sheets of foil and fold in half to make a double-thick square.
Brush with oil over the centre of each square.
Rinse the fish.

Spread half the rice over the centre of each square and then layer the greens, fish and scallions on top of the rice.
In a small bowl, combine the oil, ginger, garlic, soy sauce and sesame oil.
Pour half the sauce over each serving.

Fold the foil into airtight packets.
Bake for 20 minutes in the oven or bbq.

NOTES:  I sometimes make extra rice, sauce and boky choy and make the packets bigger.  This is even better the next day for lunch!  So extras never go to waste

Recipe from Moosewood Restaurant Cooks at Home, by The Moosewood Collective

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Sometimes a recipe isn’t about the kids, but just about making something that takes 10 minutes because you’ve got kids yelling at you to get them a drink or make them a snack or get that darn ball out of the tree.  This is a delicious appetizer that you can serve with some nice tortilla chips.  You have to make it in advance because it needs a couple of hours in the fridge, but hey, you can do it after the little ones wake you up at 6 a.m.  It comes from my buddy Jessie who is the queen of using fresh ingredients and creating the most delicious muchies.  She is the queen of the ultimate Appie!

1 1/2 c. fresh pineapple, chopped
1/4 c. red onion, chopped (a couple of shallots work too)
2 tbsp. granulated sugar (you can totally leave this out)
1 tsp. fresh lemon juice
1/2 to 1 tsp. (or to taste) jalapeno pepper, finely chopped
1 tsp. fresh ginger, finely minced
1 tbsp. fresh mint, chopped

Mix all ingredients well in a glass bowl.
Adjust seasonings to taste.
Refrigerate at least 4 hours before serving.

Read more about it at www.cooks.com/rec/view/0,1949,146182-251193,00.html

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Tip: Defrost Meat Quickly

Kevin, my science friend, showed me scientific principles at work this summer.  If you place a rock solid, frozen piece of meat on a pot that is upside down (flat part off the counter), the meat will defrost at a speed that will blow your mind.  Okay – it blew my mind.  Something to do with the metal conducting the heat out of the air and into the frozen item.

Wow!  I love applying scientific knowledge!

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You’ve never seen lasagna in 7 short steps before, have you?  This is from Pauline and while it’s not tested, I’m pretty sure my girls will be loving it.  We’ll be trying it tonight.  This was a huge hit!  The whole family loved it.  I’ve made some suggestions based on my kids but you should experiment.  I bet you could hide all sorts of stuff in this one.

1 jar pasta sauce  (700 ml)
2 bags (550ml each) of frozen large cheese ravioli (I only used one large bag)
1 box frozen spinach, chopped and squeezed to remove excess water (the spinach wasn’t a big hit with my kids, so I think I’d replace with baby spinach or brocolli)
1 bag shredded mozzarella
125 ml ( one half cup) parmesan cheese

Spoon 1/3 of the pasta sauce into a 9 by 13 baking dish.
Place 1/2 the ravioli over the sauce in a single layer.
Top with another third of the sauce.
Sprinkle with spinach and 1/2 the mozzarella cheese.
Add rest of ravioli in a single layer (you may not need all of the 2 bags).
Top with remaining sauce and cheeses.
Cover with foil and bake at 350 degrees for 25 minutes.
Uncover and bake 5 to 10 minutes longer, until bubbling.

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