Ice Cream Sandwiches

It was a hot one last night and I was assigned dessert for a bbq.  So I ‘googled’ summer dessert ideas and this is what I got.  It’s ingenious and not only do the kids love it but the adults thought it was wicked awesome too.

Ingredients:
These are the ingredients I chose to use, but you can choose whatever cookies, ice cream and garnish you want.  Or you could provide a combination and let your kids choose. 

1 package of PC decadent chocolate chip cookies
1 tub of ice cream (don’t worry,  you’re not going to use the whole thing)
Chocolate chips and sprinkes

Directions
Seriously, there are no directions.  You scoop the ice cream onto one cookie and flatten it out (don’t be stingy, layer it on there so that it oozes out the sides).
Push another cookie on top.
Roll the sides in the chips and sprinkles.

Voila!  You’ll need some napkins.
Note:  I didn’t make these ahead of time.  I just took all the ingredients there and built them with everyone.  It was part of the fun.

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Quick Nachos

My friend Jess makes this all the time. All the ingredients are optional but add any leftover veggies to really make it good. Buy the really nice fancy organic nachos as a treat. This is surprisingly filling!

Ingredients:
Bag of nice nacho chips
3 green onions finely chopped (or some red onion)
Chopped yellow or orange peppers
Lots of diced tomato (pick the fancy sweet ones)
Chopped avocado
Leftover chicken or beef
Kidney beans (my kids love beans)
Finely grated cheeseburger- you choose the type

Directions:
Spread the chips on you largest cookie sheet covered in foil.
Layer ingredients on top ending with the cheese.
Bake in oven at 375 until cheese melts. You can also make these on BBQ.

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English Muffin Pizza

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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Fresh Pineapple Salsa ‘Ole’

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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Tacos – The Easy Way

This recipe is genius.  I had dinner made in about 15 minutes and it was a big hit.  Neva ate hers with tortilla chips because they are a good hand size, Addie had hers in soft tortillas because she likes to roll them and we had them in taco shells.  It made  a lot, but it tastes great the next day on some toast or in a sandwich.  (oh yea – I got it from the Canadian Living website, since Pauline is always raving about them).

Ingredients
12oz (375g) lean ground beef
1 onions, chopped
1 tsp (15 mL) chili powder (I left this out and then added it to ours later)
1tsp (5 mL) dried oregano
1  can (19 oz/540 mL) red kidney beans, drained and rinsed
1-3/4cups cups(425 mL) mild salsa
12 taco shells or small flour tortillas
shredded lettuce
chopped tomatoes
shredded cheese

Preparation:
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink. With slotted spoon, transfer to bowl; drain off fat in skillet.

Add onion, chili powder and oregano to skillet; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Add beef, beans and salsa; simmer for 5 minutes. Divide among taco shells. Top with lettuce, tomatoes and cheese.

http://www.canadianliving.com/food/make_your_own_tacos.php

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Black Bean Hummus

This is a new way to use up that can of black beans that has been sitting in your cupboard for 5 years.  It’s an awesome remake of the classic hummus.  Thanks to the Globe and Mail.

Ingredients
1 can (19 ounces/540 millilitres) black beans, drained and rinsed
¼ cup tahini
3 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
⅛ teaspoon red pepper flakes (I used 1/4 tsp cayenne pepper)
1 tablespoons finely chopped parsley, optional

Method
Place the garlic in food processor and pulse until chopped.  Add the remaining ingredients (except the beans) and pulse until everything is combined.  Add the beans and blend until smooth.  I, personally, would add some water to this and pulse again.  I found the texture to be a bit thick and I think a bit of water would smooth it out somewhat.  But it was good and a nice change to the regular array of spreads and dips.

Or

In a mixing bowl, combine black beans, tahini, lemon juice, olive oil, garlic and red pepper flakes, Using the back of a fork, mash ingredients until smooth.

Place in a serving bowl and garnish with fresh parsley. Serve cold.

http://www.theglobeandmail.com/life/health/new-health/health-nutrition/leslie-beck/black-bean-hummus/article1857058/

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Berry Morning Mash

This is from Joanne and looks amazing.  I mean honestly, who doesn’t want to eat chocolate in the morning.

Serves: 6

Ingredients
Jo eye-balled the mixture without measuring and it turned out great.
3 cups fat-free blueberry yogurt
1 1/2 cups reduced-fat cottage cheese
1 1/2 cups blueberries and/or sliced strawberries
1/3 cups and 1/4 tablespoons fat-free granola
1 tablespoons crushed walnuts or almonds  (I used ground almonds)
2 tablespoons grated dark chocolate

Directions
In individual cups or a large bowl, combine the yogurt, cottage cheese, berries, granola, and nuts.

Grate the chocolate over the top.

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Butternut Soup

This soup is actually a traditional South African starter.  I stole it off the internet, but have adapted it slightly.  This is definitely Adelaide Approved.  Serve with some fresh bread from Cozy Cafe and you’re all set!

Ingredients:
1 large butternuts
1 apple
1 large onions
Olive Oil
7 ml medium curry powder (1 ¼ t)
750ml of chicken or veggie stock
500ml of milk (or just use all stock if you choose)

Directions:
Sautee onions in olive oil until soft.  Add curry powder and fry lightly.
Add butternut and apple and sautee.
Add stock and milk.
Note:  Be careful how much liquid you add to this soup, as the butternut can be a bit watery.  I add the milk slowly to see how it’s turning out.  You can also add some more milk at the end if you find it to be too thick after you puree it!
Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.
Puree or blend until smooth.
The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

http://www.rainbownation.com/recipes/recipe.asp?type=1&id=3

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Tuna Casserole

This is a family fave from my friend Kate.  I know, a throwback for the 70s, but it got the Adelaide Approval award.  Two helpings!

1 can tuna
1 can cream of mushroom soup
1 cup milk
1 cup uncooked macaroni or mini-shell pasta
3/4 cup chopped onion (I used green onion)
1 cup grated cheddar cheese
Salt, pepper, paprika to taste

Preheat oven to 350.
Mix all ingredients except cheese into a casserole dish.
Bake uncovered for 45 mins.
Sprinkle with cheese and bake for another 15 mins.
Serve with side green salad.

Variations: add broccoli, frozen peas, top with bread crumbs, different types of cheese, chinese noodles – go crazy!

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Crepes

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).

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

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

To Serve:
1. fresh lemon juice, spinkled sugar, syrup
or
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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