Asparagus

I feel the same way about asparagus as I do about celery--not a big fan. Norm loves celery but s will let it languish in the fridge unless I wash and clean it and pull off the thickest strings from the stems. 

The only asparagus worth eating is locally grown asparagus picked fresh in the spring, and still I'm not excited to cook it.

Amy loves asparagus and will stir-fry it in a wok with garlic and oil. At his first Christmas dinner, baby Nate reached for the dish of asparagus Amy had made, and had fun waving the spears around and trying to chew it with his new teeth.

If you buy too much to eat right away, freeze some or wrap it in a damp dishtowel, put it in a plastic bag and it might keep in the vegetable crisper for a week.

To Freeze Asparagus

Norm's dad Earl loved corn on the cob so much he used to buy a bushel of corn on the cob when it was in season, husk the corn, and blanche and freeze it this way. You could do the same with asparagus.

1. Wash it, then put it in boiling water 2-3 minutes.
2. Drain, cool, wrap in plastic.
3. Put portions in a plastic bag in the freezer and take out to use before winter is over.

Steamed Fresh Asparagus

1. Cut woody stem end from clean asparagus stalks.
2. Stand the stalks, cut end down, in salted boiling water.
3. Steam about 7 minutes until tender.
4. Drizzle with melted butter and sprinkle with salt.
5. Use the left-over asparagus water to make vegetable soup with cut-up potatoes and carrots.

Asparagus with Thai Dressing

Serves 6 as a salad course.

• 1-1/2 lb (750 g) asparagus
• 1 small red onion
• 1/2 cup (125 mL) loosely packed fresh mint leaves (chopped if using large leaves)
• 1/2 cup coarsely chopped fresh coriander leaves
• lettuce leaves (optional)
• 3 Tbsp (50 mL) vegetable or peanut oil
• 1 Tbsp (15 mL) lime juice
• 1 Tbsp 15 mL) fish sauce
• 1/4 tsp (1 mL) red pepper flakes

1. Cut off and discard tough ends of asparagus. Slice diagonally into 7 cm (3-inch) lengths. Place in steamer basket, cover and steam over boiling water 4 minutes or until tender-crisp.
2. Drain asparagus and rinse under cold running water, drain and dry on paper towels.
3. Cut raw, peeled red onion into thin slices, separate into rings.
4. Make dressing in small bowl: blend oil, lime juice, fish sauce, red pepper flakes.
5. Combine cooked asparagus, onion rings, mint, coriander and dressing in a large bowl and toss to mix. Serve on platter or individual salad plates lined with lettuce.

Asparagus Milanese

This recipe and the following two...from Nan's 1955 copy of The Italian Cookbook by Maria Luisa Taglienti

Serves 6-8

• 2 lbs fresh asparagus
• 1/3 cup grated Parmesan cheese
• 1/2 cup hot butter

1. Clean asparagus and cut off tough parts of stalks.
2. Tie in 4 bunches with string and place in 3 quarts boiling salted water.
3. Boil 15-20 minutes or until tender. Drain. Remove string.
4. Place in hot oval serving platter so bunches are tip to tip in the center of the platter.
5. Sprinkle tips with cheese.
6. Pour hot butter over asparagus.

Asparagi Alla Polonese

Serves 4

• 1 lb fresh asparagus
• 1 hard-boiled egg
• 5 Tbsp butter
• 1-1/2 Tbsp bread crumbs

1. Clean asparagus and cut off tough part of stalk.
2. Tie in 2 bunches and cook in 2-1/2 quarts boiling salted water 15-20 minutes or until tender.
3. Drain and remove string.
4. Place asparagus in hot serving dish and keep warm.
5. Mash the yolk of the hard-boiled egg.
6. Pace butter in small frying pan and when hot, add mashed egg yolk and bread crumbs. Cook over medium-high flame for 2 minutes, stirring.
7. Add butter mixture to asparagus and serve immediately.

Asparagi Alla Maddalena

Serves 4

• 1 lb. fresh or frozen asparagus
• 3 slices bacon
• 3 Tbsp olive oil
• 12 cup water
• 1/2 tsp salt
• 1/8 tsp black pepper
• dash of crushed red pepper

1. Cook bacon in a small saucepan until almost crisp.
2. To the bacon in the pan, add oil, water, salt and pepper and bring to a boil. Boil 2 minutes.
3. Add asparagus, cover and simmer about 20 minutes.
4. Remove bacon before serving.

Roast Garlic Asparagus

• 1-1/2 lb. fresh asparagus spears
• 2-3 cloves garlic, thinly slices
• 2-3 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp ground black pepper

1. Heat oven to 450 degrees F.
2. Snap off, discard woody ends from asparagus.
3. Put asparagus and garlic in a long baking pan, drizzle with oil.
4. Sprinkle with salt and pepper.
5. Toss to coat.
6. Roast 10-15 minutes or till asparagus is crisp-tender, stirring once halfway through roasting.
7. Serve immediately.
8. You could also wrap the asparagus in foil and roast on the BBQ.

Baked Frozen Asparagus

1. Place the asparagus, still frozen, in a buttered baking dish.
2. Sprinkle with salt and pepper.
3. Spread about 1 cup sour cream on top.
4. Mix 1 cup breadcrumbs with 1/4 cup melted butter and spread on top.
5. Bake in a preheated 350 degree oven until the asparagus is fork-tender and the crumbs are golden (40-45 minutes)

Spring Vegetable Medley with Asparagus

Use any fresh, tender spring vegetables, these cook quickly.

Wash and trim the vegetables ahead of time and put together this dish in the last ten minutes of meal preparation.

• 1 tsp salt
• 1 bunch thin asparagus (trim ends if tough)
• 1 Tbsp unsalted butter
• 1 small leek, dark-green leaves trimmed, sliced into 1/4-inch thick rounds (1 cup)
• 1 bunch young spinach, stems trimmed
• 1/2 cup sweet fresh baby peas

1. Put an inch of cold water in a 12-inch skillet and place over high heat, bring to a boil.
2. Add 1/2 tsp salt and asparagus. Cover and simmer 3-4 minutes until tender.
3. Remove asparagus and transfer to serving plate.
4. Pour water from skillet, return to heat, add butter.
5. To melted butter add leek, cook 2 minutes until tender.
6. Add spinach and peas, season with salt and pepper, cover and cook about 3 minutes until spinach wilts and peas are tender.
7. Turn the vegetables out of the skillet over the asparagus and serve.

One Pot Creamy Pasta

This is not my favourite way to make pasta cooked in milk tastes a little sweet (milk contains 12 grams of sugar per cup.) But if you like it and you have a lot of milk on hand and are afraid it will spoil, this is a good way to use it up.

Cooking dry pasta in milk instead of water makes a creamy, higher-protein dish. The pasta isn't drained when cooked in milk. The milk cooks down to form a sauce and the starch in the pasta thickens the sauce without the addition of flour. Make macaroni and cheese by adding grated cheddar as the last step.

If old-fashioned macaroni and cheese is your goal, making a pot of cream sauce (Bechamel), stirring in grated cheese, and adding it to a pot of macaroni cooked in water tastes better to me. 

I used penne pasta, so I had to cook it longer than if I'd used macaroni or the small shell pasta specified in the recipe.

Boost the protein content by adding beaten eggs. Make it a more complete meal by stirring in hot cooked peas or red peppers. For a richer dish use higher-fat milk.

• 6 cups milk (a little more than a litre) plus extra for later
• 500 gram bag of dry small shell pasta (4 cups)
• 2 tsp garlic powder (optional)
• 2 tsp salt OR 1 tsp salt and 1 tsp onion salt
• 1 Tbsp dry onion flakes (optional)
• 1-2 cups grated cheddar cheese (optional)
• 2 Tbsp butter
• freshly grated black pepper
• grated parmesan cheese for serving (optional)

1. In a large pot, stir together milk, salt, garlic powder and onion flakes (if using).
2. Heat until milk begins to boil.
3. Add dry pasta and turn heat down to low.
4. Cook at least 20 minutes over low heat, stirring often and adding more milk 1/4 cup at a time if needed. Larger pasta pieces will take longer to cook, so continue cooking until pasta is tender and the mixture has thickened.
5. Optional: Beat 2 eggs in a measuring cup and add milk to make 1 cup of milk and egg mixture. Stir the egg mixture into the thickened pasta mixture and cook a little longer until desired consistency is reached.
6. Stir in butter and grated cheese (if using) then take the pot off the heat and cover the pot. Let sit 3 minutes so cheese melts.
7. Put in a dish, sprinkle with grated parmesan cheese and black pepper.

Left-over Rice

Rice should always be soaked, rinsed and drained before using, because rice plants absorb arsenic as they grow.

Cooked rice can only be kept in the fridge for 3-4 days, as it grows mould. It can be kept frozen in an airtight container for about 2 months. It should only be reheated once, to steaming hot-- a safe temperature is 165 degrees F. Since fried rice is reheated cooked rice, discard any leftovers.

Fried Rice

•  2 cups cold cooked rice
• 2 Tbsp oil
• 2 cups coarsely chopped yellow onions
• 2 eggs, slightly beaten
• 1 Tbsp soy sauce
• 1/2 tsp. salt
• Optional: add 2 cups of chopped cooked meat (bacon ham, shrimp, or chicken) OR chopped fresh green, red or yellow peppers OR shelled peanuts.

1. Heat pan, add oil and fry onions until brown.
2. Add cold, cooked rice (and any optional additions,) saute.
3. Stir in 2 beaten eggs until cooked.
4. Season with soy sauce and salt to taste.

Vegetable Rice

• 1 yellow onion
• 2 Tbsp vegetable oil
• 1 large carrot
• 1 stalk celery
• 1 tomato, chopped
• salt and pepper
• 1-2 Tbsp soy sauce or herb mixture
• 2 cups cooked rice

1. Peel and finely slice the onion, carrot and celery.
2. Sautee the onion in oil until soft, then add the carrot and celery and cook until almost soft.
3. Sprinkle with salt and pepper and herbs you like or soy sauce.
4. Stir in the rice, sprinkle on the tomato, cover the saucepan and heat through on medium heat.

Cocktails

Bloody Mary

I'm not fond of these, so don't make me one. This makes one drink for you.

• 1/2 fresh lime
• celery salt
• 1-1/2 oz vodka
• 6 oz tomato juice
• 1/2 tsp horseradish
• Tabasco and Worcestershire sauce to taste
• salt
• freshly ground pepper
• ice cubes
• lime wedges
• celery stick

Rub rim of glass with cut lime and dip in celery salt.

Vigorously combine vodka, tomato juice, horseradish, tabasco, worcestershire, salt and pepper.

Pour over ice in prepared glass.

Give lime wedge a squeeze over the glass and drop it in.

Stir and serve with a celery stalk.

Hibiscus Tipsy Lemonade 

In a pitcher or punch bowl, stir:

• 1-1/2 cups gin or vodka
• 3 cups chilled hibiscus tea
• 1 cup freshly squeezed lemon juice (about 5 large lemons)
• 1 cup simple syrup

Before serving, add:

• 1 cup raspberries
• 1 cup blueberries
• 2 cups chilled sparkling water

Pour into glasses with ice and garnish with a rosemary sprig or nasturtium flower.

Fishbowl Drinks 

I have never made one of these and have no idea if I'd like it, but I think the idea is fun. I don't think I'd make it when children are around.

Use fishbowl-shaped cocktail glasses.

• Swedish fish candy
• 1 oz vodka
• 1 oz blue curacao
• 1 oz peach schnapps 
• 2 oz lime juice
• lemon-lime soda (Sprite) 

Fill a fishbowl cocktail glass halfway with ice.

Place 4 Swedish fish inside. Top with more ice.

Add vodka, curacao, schnapps, lime juice.

Fill with soda.

Carefully place a paper straw in the glass so you don't disturb the fish.

Limeade with Gin

Makes about 8 cups of limeade

• 1-1/2 cups sugar
• 1/2 cup boiling water
• 1-1/2 cups fresh lime juice
• 5 cups cold water
• ice cubes
• Garnishes: lime slices, fresh mint springs

1. Wash limes, cut in half and squeeze juice. Strain out any seeds.
2. Stir together sugar and 1/2 cup boiling water until sugar dissolves.
3. Stir in 1-1/2 cups lime juice and 5 cups cold water.
4. Measure gin into a glass, add an ice cube, fill glass with limeade mixture.
5. Add garnish if desired.

Sugar-Rimmed Spirits

• fresh orange juice or apple cider
• granulated sugar
• crushed ice
• bourbon, rye or vodka

In a shaker, shake alcohol and ice.

Dip rim of a glass in orange juice, then in sugar.

Pour in cold alcohol. Sip.

Pina Colada #1

Invented in Puerto Rico in the 1950's.

Use sweetened coconut cream (sold in tins) not coconut milk.

If you add too much coconut cream you can't taste the pineapple.

Add just a tiny bit of salt to bring out the flavours.

Crush the ice before blending (put cubes in a ziploc bag and pound with a mallet if your blender doesn't crush ice).

• 2 oz dark rum
• 5 oz pineapple juice
• 1 oz coconut cream
• 1 oz whipping cream (not whipped)
• 1/2 oz lime juice
• 1 cup crushed ice
• 1/8 tsp salt (or less)

Put crushed ice in a blender, then add rest of ingredients.

Blend on medium 60 seconds or until smooth.

Serve in a tulip glass with an orange wedge and a wedge of fresh pineapple or a cherry.

Pina Colada #2

Put 4 glasses in the freezer to frost 30 minutes before blending the drinks.

• 4 oz. (125 mL) light rum
• 3 oz (90 mL) cream of coconut
• 6 oz (175 mL) pineapple juice
• squirt of lemon or lime juice
• 8 ice cubes
• 4 maraschino cherries
• freshly grated nutmeg

In a blender, mix all ingredients except cherries and nutmeg.

Pour into 4 frosted glasses, top with a cherry and grate a little nutmeg on top of each.

Pineapple Daiquiri

• 1/4 cup canned pineapple chunks, drained
• 6 oz light rum, chilled
• 1/4 cup cold lime juice
• 1 tsp sugar
• 8 ice cubes

Blend all ingredients until smooth. Pour into chilled glasses.

Canned Salmon & Potato Pie

Dinner in half an hour. Serves 4.

Even faster if you use leftover mashed potatoes.

Variations: use canned chicken or ham (omit dill). Sprinkle grated cheese on the potatoes. 

• 2 large potatoes, peeled and quartered
• 3 cups frozen mixed vegetables
• 2 tins(213 grams each) salmon, drained and broken into chunks
• 1/2 cup whipping cream (35% cream)
• 1/4 cup milk and a dab of butter OR 1/4 cup whipping cream
• 1 Tbsp lemon zest
• 3 Tbsp lemon juice
• 1/8 tsp garlic salt 

1. Spray an 8 x 8 inch baking dish with oil.
2. Boil potatoes in a medium saucepan in salted water until tender, then drain.
3. Combine frozen vegetables with salmon, 1/2 cup cream and dill and cook in a medium non-stick frying pan over medium high heat until thickened, about 3 minutes.
4. Stir lemon zest and lemon juice into fish and transfer to baking dish.
5. Mash potatoes with garlic salt and milk and butter OR 1/4 cup cream
6. Spread potatoes evenly over fish mixture and broil until golden about 5 minutes.

Vanilla Creme Caramel

Makes 6 servings.

With this rich recipe, from the March 2012 issue of Chatelaine magazine, you don't need to broil the caramel on top of the custards. The caramel is baked on the bottom and the custards are inverted after refrigeration.

Bake the custards in 6 ungreased 3/4-cup ovenproof ramekins. If you don't have them, use one 8-inch round straight-sided cake pan instead, and increase baking time to 70 minutes.

This dessert can be made in the morning and refrigerated all day to serve at dinner.

• 3/4 cup granulated white sugar (for caramel)
• 1/2 cup granulated white sugar (for custard)
• 1 cup whipping cream (35% or heavy cream)
• 1 cup Homogenized (whole) milk (3.25% fat)
• 3 large eggs
• 3 large egg yolks
• 1 tsp vanilla
• 1/8 tsp salt

1. Place oven rack in the centre of the oven and preheat oven to 325 degrees F.
2. Ready a large roasting pan by folding a dishtowel to fit the bottom of the pan and placing inside.
3. Cut a piece of  foil that will fit loosely over the roasting pan.

Make caramel:

1. In a medium saucepan over medium-high heat, bring 3/4 cup sugar and 1/4 cup water to a boil, swirling the pan occasionally until the syrup turn s a deep amber colour, about 9-10 minutes.
2. Immediately remove from heat so syrup doesn't over-brown.
3. Pour caramel into 6 oven-proof ramekins, coating bottoms, OR into an 8-inch round straight-sided cake pan.
4. Set ramekins or cake pan in the dishtowel-lined roasting pan and set aside.

Make custard:

1. Separate 3 cold large eggs into whites and yolks. Cover the whites and refrigerate for another use.
2. In a large bowl, whisk the 3 egg yolks with 3 more eggs and 1/2 cup sugar, 1 tsp. vanilla, 1/8 tsp salt. Set aside.
3. In a medium saucepan, over medium heat, stir together 1 cup whipping cream and 1 cup whole milk.
4. In 3-4 minutes, when bubbles form around the edges of the pan, gradually whisk the hot milk mixture into the whisked egg mixture until just combined but not foamy.
5. If there are any lumps, strain the mixture through a fine sieve into a large measuring cup.
6. Pour smooth custard mixture into ramekins (or cake pan) on top of caramel layer.
7. Carefully place the roasting pan with ramekins or cake pan inside, in the centre of the preheated oven.
8. Carefully pour 8 cups boiling water into the pan around the ramekins so the water reaches partway up the exterior sides of ramekins.
9. Cover the entire pan loosely with foil.
10. Bake until custards are firm but slightly jiggly, 40-45 minutes for ramekins OR about 70 minutes for an 8-inch cake pan.
11. Remove foil and carefully let steam escape before jiggling ramekins to check.
12. Remove from oven and transfer individual ramekins or cake pan to a wire rack to cool.
13. After cooling 15 minutes, refrigerate at least 2 hours until chilled.
14. Fill a small bowl with very hot water and dip the base of the cake pan or of each chilled ramekin in water for about 10 seconds, then run a paring knife around the edge of custard to loosen. Hold a plate over the baking dish and invert.
15. Gently shake the baking dish to release custard and caramel. This is easier to do if you are using the smaller ramekins instead of the cake pan. 

Polish Cheese-Filled Pierogi

Dough:

• 2 cups flour
• 2 beaten eggs
• 1 tsp salt
• water

Filling:

• 1 lb. package dry cottage cheese
• 1 egg
• 1/2 tsp salt

Toppings:

• Diced, fried back or side bacon
• sour cream

1. In a large mixing bowl, sift flour and salt. Stir in beaten eggs, then stir in a little bit of water at a time, only adding enough to make a soft dough. Mix the dough vigorously with your hands until it is workable enough to roll out. Divide the dough in half, covering the half you are not rolling, with a damp cloth so it doesn't dry out. Roll out on a lightly floured surface to 1/8 inch thickness and then cut circles of dough using a cup or circular cookie cutter. Cover cut-outs with a damp cloth so these don't dry out.
2. Blend the cottage cheese, egg and salt together in a blender. If you like sweet pierogis, substitute sugar for the salt and adjust the amount of sugar to your taste. With a teaspoon, scoop filling on the dough circles and fold over. Seal edges well with your thumb, index and middle fingers. Unsealed pierogis will come apart when they are boiled.
3. Fill a large pot 3/4 full of water and a tablespoon of oil, bring to a boil. Put in a few pierogi at a time; when pierogi rise up to the surface of the water, remove with a slotted spoon and keep warm in a covered dish while you cook the rest of the pierogis. Meanwhile, fry diced bacon in a pan and pour into a bowl along with the drippings. To serve, sprinkle bacon and drippings over the hot pierogi and add a dollop of sour cream.
4. To reheat, fry in melted butter until the edges are brown and crisp.

Big Batch of Pierogi (Makes About 80)

Frozen pierogi can be boiled in water again for a few minutes, then sauteed in butter (or butter and onions.) This dough uses relatively fewer eggs but adds sour cream to the dough. To use a mixer or food processor with a dough hook, make half the recipe at a time.

• 6 cups flour
• 1/2 lb. butter
• 2 beaten eggs
• 3 heaping Tbsp. sour cream
• 1-1/4 cups warm water

1. Blend the ingredients in a large bowl with your hands till it forms a soft dough that no longer sticks to your fingers (add a little more flour if needed.) If dough feels too stiff, add a little more water. Cover with a damp dish towel.

Use the same filling recipe as in Polish Cheese-Filled Pierogi, tripling ingredient amounts, or use this potato filling...

Cheddar Cheese and Potato Filling

Enough filling for 80 pierogis. Refrigerate any left-overs to eat as a side dish with another meal.

• 6 large potatoes
• 1 onion, peeled
• 1 tbsp. butter
• 1/2 pound grated cheddar cheese
• 1 onion, finely chopped

1. Put the whole, peeled onion in a pot of salted water with peeled and quartered potatoes.
2. Drain potatoes, discard onion, mash potatoes.
3. Cook chopped onion in butter, when tender, mix into mashed potatoes. Cool.

Roasted Baby Potatoes with Chimichurri Sauce

This recipe serves 12 as a side dish, so it makes enough to take to a pot luck or for a family dinner with leftovers for lunch or dinner the next day.

Potatoes can be baked a day ahead of time. Excellent served hot, cold or at room temperature. 

• 1 cup fresh Italian flat leaf parsley, stripped from stem and tightly packed.
• 1/4 cup fresh oregano leaves stripped from stems
• 6 garlic cloves, chopped
• 1/4 cup coarsely chopped white onion
• 1/3 cup canola or olive oil
• 1/4 cup white or red wine vinegar
• 1 tsp red pepper flakes
• 1 tsp ground cumin
• 1/2 tsp salt
• 4 lbs mini or fingerling potatoes (about 10 cups or 2.5 L)

1. To make chimicurri sauce, place parsley and all other ingredients except potatoes in a food processor and pulse until ground, scraping down sides occasionally with a spatula. Continue pulsing until mixture  has the consistency of pesto sauce.
2. If making ahead, cover the sauce and refrigerate. The chimichurri sauce keeps well 4 to 5 days in the fridge. Stir well before using.

To Roast Potatoes:

1. Set 2 oven racks in the top and bottom thirds of the oven.
2. Preheat oven to 400 degrees F.
3. Prepare 2 large baking sheets with shallow sides by lightly oiling.
4. Wash potatoes and drain.
5. Potatoes should be same in size, so cut large ones in half.
6. Place potatoes in a large bowl.
7. Add 2/3 of the chimichurri sauce and toss to coat.
8. Place an equal amount of potatoes on each oiled sheet, spreading out so they will brown evenly.
9. Roast in preheated oven 15 minutes, then stir the potatoes and switch the racks so the top sheet is now on the bottom.
10. Continue roasting about 10 more minutes or until golden and a fork easily pierces the biggest part of the potato. Roasting time shouldbe about 25 minutes total.
11. Tumble cooked potatoes into a big bowl and stirm in remaining sauce.
12. Serve right away, or leave at room temperature up to 4 hours, or cover and refrigerate overnight.

Mac and Cheese

Everyday Mac & Cheese from Scratch

1. Make the quantity of elbow macaroni you need.
2. While this is boiling in salted water, make a pot of white sauce. When it thickens, season with salt and pepper and stir in 1/4 to 1 cup of grated or shredded cheese (depending on the quantity of sauce you make.) Better to make too much than to make too little, because excess sauce can be refrigerated to use on so many more things later.
3. Stir enough sauce into the hot drained pasta in the pot to coat the pasta, then serve.
4. Making this is easy and more delicious than the boxed kind.  The better the cheese you use, the better it will be.
5. To make ahead of time, pour the mixture in a greased casserole dish, top with a little more grated cheese and/or buttered bread crumbs, and bake at 350 degrees F until the cheese on top bubbles (or turns golden if you use parmesan), then turn down to keep warm.

Special Occasion Mac and Cheese

Use the substitutions in parentheses and the flavour will be a little different, but still good.

It's not very economical to make, but delicious for a special family occasion with kids (and adults) who really like macaroni and cheese.

• 1 lb. elbow macaroni, boiled and drained
• 1 Tbsp vegetable oil
• 8 Tbsp  butter
• 1/2 cup shredded Muenster cheese (or Edam or Havarti)
• 1/2 cup shredded mild cheddar AND 1/2 cup shredded sharp cheddar (OR 1 cup total shredded medium cheddar)
• 1/2 cup shredded Monterey Jack cheese
• 2 cups half-and-half (OR 1 cup whole milk + 1 cup heavy cream)
• 8 oz Velveeta cheese OR cream cheese, cubed
• 2 lightly beaten large eggs
• 1 Tbsp cold butter

1. Shred the cheeses and combine in a bowl.
2. Butter the inside of a 2-1/2 quart casserole dish.
3. Boil the macaroni in salted water using package directions, drain.
4. Preheat oven to 350 degrees F.
5. To the pot in which the macaroni was boiled, add 1 Tbsp vegetable oil and 8 Tbsp butter, stir till the butter melts. (Note: For a spicier version add pinches of cumin and cayenne pepper.) Return the pasta to the pot and toss it in this butter mixture.
6. Stir the 2 beaten eggs into the half-and-half, add it to the pot along with 1-1/2 cups of the shredded cheese combined, toss to mix.
7. Transfer the pasta mixture to a buttered 2-1/2 quart baking dish.
8. Top with the remaining 1/2 cup cheese.
9. Dot with 1 Tbsp cold butter.
10. Bake in 350 degree F oven 30-35 or until the pasta is bubbly and the edges are golden.
11. Remove from oven and let cool 15 minutes before serving.

Lobster Mac and Cheese

Serves 6-8. If you don't have lobster, substitute other diced, cooked meat, like chicken or cooked, drained Italian sausage meat, but of course then it won't be Lobster Mac and Cheese.

Brush a little vegetable oil on the grater and the cheese will come off more easily when you have to wash it. You can use a potato peeler to peel a little cheese on top before serving, for a garnish.

•  2 Tbsp vegetable oil
• kosher salt
• 1 lb. elbow macaroni
• 4 cups whole milk
• 8 Tbsp unsalted butter, divided
• 1/2 cup all-purpose flour
• 4 cups grated Gruyere cheese
• 2 cups grated old Cheddar cheese (or extra-sharp)
• 1/2 tsp ground black pepper
• 1/2 tsp ground nutmeg (optional)
• 1-1/2 lbs cooked diced lobster meat (1/2 inch diced)
• 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

1. Add oil to a large pot of boiling salted water.
2. Add pasta and cook to al dente, according to package directions. Drain well.
3. Heat 4 cups milk to hot (not boiling).
4. In a saucepan, melt 6 Tbsp butter and whisk in 1/2 cup flour. Cook over low heat 2 minutes, whisking constantly.
5. Still whisking, add the hot milk, cook 1-2 minutes until thick and smooth.
6. Remove saucepan from heat. Add grated cheese, 1 Tbsp salt, 1/2 tsp each pepper and nutmeg, stir until cheese melts.
7. Stir in the cooked pasta and lobster.
8. Put in large greased casserole dish or separate into two-cup ovenproof dishes.
9. Melt remaining 2 Tbsp butter, combine with 1-1/2 cup fresh bread crumbs, sprinkle on top
10. Bake small dishes in preheated 375 degree F oven 30-35 minutes  until sauce bubbles and pasta is browned on top. For larger casserole dishes, reduce heat to 350 degrees F and cook longer until heated through, bubbly and browned.

Baking Tips--Cookies

Mixing

1. Butter and eggs should be left on the counter to come to room temperature before mixing.
2. It's better to have more room when mixing so use a large bowl.
3. Butter and sugar should be mixed as long as specified in the recipe. If mixing time isn't specified, mix just until all ingredients are incorporated because over-beating can result in a too-soft mixture and batter that spreads too much during baking.
4. Dry ingredients should be sifted and mixed together and then added at low speed in batches, not all at once. If unspecified, stir in dry ingredients in 2 batches, scraping down the sides of the bowl between additions.

Scooping or Piping

1. Smooth cookie batters (no chunky ingredients like nuts, raisins, dried fruit) can be piped from an icing piping bag with a large nozzle end.
2. Instead of a spoon, use a cookie scoop (like a small ice cream scoop) to place batter on the cookie sheet. This way the cookies will all be the same size and should all finish baking at the same time.

Baking

1. Aluminum baking sheets/trays with shallow sides are best for heat circulation and cookie browning.
2. Baking sheets shouldn't touch oven sides or the door when it's closed.
3. When baking 2 trays of cookies at a time, there must be 2 cm of space between the racks and at all sides of the cookie sheets.  If you don't have a convection oven you can alternate the position of the trays and rotate the pans half-way through the baking time
4. Electric ovens bake best in the lower half, gas ovens in the top half. A convection oven, when working properly, can bake 4 sheets of cookies at a time without alternating shelf positions or rotating cookie sheets. Check your oven manual for instructions.
5. Use an oven thermometer to test oven temperature every few months. If the displayed oven temperature is not the same as a reliable oven thermometer displays, adjust the baking temperature for your recipes accordingly.  For example, if an oven thermometer consistently shows the oven is actually at 320 degrees F when the oven display reads 350 degrees, I will have to see if setting the oven to 380 degrees gives me an actual 350 degree cooking temperature. Adjustments or repairs to the oven thermostat might be needed.
6. Cookie batter should be placed on room-temperature baking sheets. If putting a second batch in the oven, use a different cookie sheet or cool down the first sheet before re-using it, by rinsing the bottom in cold water and drying.
7. Greasing baking sheets can usually be skipped if you line them with parchment paper, which does not need to be greased.
8. Check cookies by peeking in the oven door while baking. Cookies don't rise much so opening the oven door a crack shouldn't affect results.
9. Push a cookie gently with your finger to test if it's finished baking. If a cookie can move on the cookie sheet without breaking, the cookies are done.
10. Squares usually look a little soft when finished baking but become firmer as they cool.
11. Follow directions and cool the cookies on cooling racks if instructed.

Storing

1. Cookies and squares should cool completely before storing.
2. Cookies should just fit into the container with minimal air space.
3. Don't assemble cookies with cream or jam fillings until serving or they will soften.
4. Keep crisp cookies in a separate container from cake, bread or scones or they will absorb moisture and soften.

Chia Pudding

Simple Chia Pudding

Use regular, almond, oat or coconut milk. Full-fat coconut milk out of the can makes a creamy, rich pudding.

• 4 Tbsp chia seeds
• 1 cup milk
• 1 Tbsp maple syrup or honey (optional)
• optional toppings (berries, granola)

1. Use a mason jar or a bowl.
2. Stir the chia seeds into the milk for 5-10 minutes, then stir in sweetener if desired.
3. Refrigerate overnight.
4. Top with berries or chopped fruit and a sprinkling of granola.

Chia Chai Pudding 

• 1 cup boiling water
• 3 chai black tea bags
• 1/2 cup black chia seeds
• 1 cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• 3 Tbsp maple syrup
• 1 Tbsp butter
• pinch of salt
• 3 ripe pears or apples, peeled and diced
• granola (optional)

1. Steep 3 tea bags in 1 cup boiled water for 10 minutes, discard bags.

2. In a bowl, mix: 1/2 cup chia seeds, 1 cup milk, 1 tsp vanilla, 3 Tbsp maple syrup, pinch of salt.

3. Refrigerate mixture for 4 hours or overnight.

4. Peel and dice 3 pears or apples and cook in a saucepan with 1 Tbsp maple syrup, 1/4 cup water, 1 Tbsp        butter and a pinch of salt for 20 minutes until soft and golden.

5. Serve the chilled chia pudding topped with the warm fruit and sprinkle with granola if desired.

Chia + Yogurt Pudding for 4

• 1-3/4 cups milk
• 1 cup yogurt (plain, flavored or Greek)
• 2 Tbsp honey, maple or agave syrup)
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 cup chia seeds
• optional toppings: fruit, toasted nuts, granola, coconut

1. In a medium bowl whisk together milk, yogurt, honey, vanilla, salt.
2. Whisk in chia seeds, stir about 5 minutes.
3. Divide among 4 six-ounce bowls, cover and chill at least 2 hours.

 Protein Powder Chocolate Chia Pudding

• 1 scoop chocolate protein powder
• 1/2 cup cold almond milk
• 1 Tbsp cocoa powder
• 2 Tbsp chia seeds

1. Mix ingredients together well, cover and refrigerate at least 2 hours.

Chocolate Chia Pudding

• 1-3/4 cups milk or unsweetened nut milk
• 1 cup plain Greek yogurt
• 3 Tbsp honey, maple syrup or agave syrup
• 1/4 tsp salt
• 3 Tbsp unsweetened cocoa powder
• 1 tsp cinnamon
• 1/2 cup chia seeds
• Toppers: fruit, toasted nuts, granola, or toasted coconut (optional)

1. In a medium bowl, whisk together milk, yogurt, honey, vanilla, salt.
2. Whisk in cocoa powder and cinnamon.
3. Whisk in chia seeds.
4. Divide mixture in 4 bowls or jars, cover and chill at least 2 hours, add toppings if desired.

Coconut Chia Pudding

• 1-3/4 cups coconut milk
• 1 cup coconut yogurt
• 2 Tbsp honey, maple syrup, or agave syrup,
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 cup chia seeds
• Optional: chopped fresh pineapple or mango, 1 tsp. lime zest, toasted coconut flakes.

1. In a medium bowl, whisk together milk, yogurt, honey, vanilla, salt.
2. Whisk in chia seeds.
3. Divide in 4 bowls, chill 2 hours.
4. Top with chopped  tropical fruit and 1 tsp lime zest if desired and sprinkle with toasted coconut flakes.

Snow Peas

Serves 4

•  400 grams snow peas, trimmed (about 7 cups or under a pound)
• 1 tsp vegetable oil
• 2 tsp minced fresh ginger
• 1 tsp minced dried red chili peppers
• 1/2 tsp salt

Heat oil in medium frying pan at medium-high heat.

Add snow peas and stir fry about 2 minutes, until bright green and tender-crisp.

Add ginger, peppers, salt and cook 2 more minutes.

Bavarian Torte Fruit Cocktail Cheesecake

I posted this recipe originally in December of 2007 but here it is again, because I'm making it today for my mom Marilyn's 90th birthday tomorrow. This is one of my mom's best easy cake recipes, with a rich nutty crust.

Requires a springform pan. 

Preheat oven to 400 degrees F.
Butter a 10" springform pan.

Drain the can of fruit cocktail by pouring the fruit in a sieve over a bowl. Let it sit quite a while so the fruit drains well. 

Crust:

• 1/2 cup butter or margarine
• 1/3 cup granulated sugar
• 1/4 tsp vanilla
• 3/4 cup all-purpose flour
• 2/3 cup finely chopped walnuts OR hazelnuts 

Cream the butter, sugar and vanilla. Gradually add the flour. Stir in nuts. Press this crumbly mixture into the bottom and 1/2" up onto the sides of the greased springform pan.


Make Filling:

• 8 oz. (1 pkg) cream cheese
• 1/4 cup granulated sugar
• 1 egg
• 1/2 tsp. vanilla

Beat the cream cheese with sugar. Add the egg and vanilla. Mix well. Pour this mixture on top of the unbaked crust in the pan.

Topping:

• 14 oz. can fruit cocktail, drained OR use cooked fresh fruit 
•  (see below)
• 1 tsp sugar
• 1/2 tsp cinnamon

In a bowl, lightly toss the drained fruit with sugar and cinnamon. Arrange fruit on top of cheese filling.

Note: To use your own fresh fruit on this cake, such as apples, apricots, pears or plums, peel and cut the fruit. Cook, drain and cool the fruit before tossing with cinnamon and sugar.

Bake at 400 degrees F for 10 minutes. Turn oven down to 375 degrees F and bake another 20-25 minutes.
Cool the cake in the pan for 20 minutes before removing the sides.
Refrigerate.

If you have a cup of leftover walnuts, try making nut milk.

Chocolate Birthday Cake, Two Layer

My mom would now say her favourite chocolate cake is one from a cake mix, because in her nineties, she has lost some enthusiasm for baking.

This chocolate butter cake is a dense butter cake that tastes like a chocolate bar. My mom made it first, from a book she was given for her birthday in the late 80's, Rose Levy Bernbaum's "The Cake Bible." It's the best instructional cake baking book! Bernbaum calls this recipe the "Perfect All-American Chocolate Butter Cake."  

She says you'll get the best results from weighing all your ingredients. I confess I never do this, I measure with measuring cups and spoons, making sure to level the ingredients and taking care not to scoop flour out of the bag, but spoon it into the measuring cup. 

I fill and frost the cake with chocolate buttercream icing.

Tips: Measure the unsalted butter and cut it when it's cold, leave the 1 cup needed to soften on the counter the night before or a few hours before you start, unless it's very hot in your kitchen. Take the 3 eggs out of the fridge at least a half-hour before you start baking so they are also at room temperature. Mix the cocoa and boiling water first, so it has time to cool to room temperature. Mixing the cocoa powder with hot water brings out its flavour. 

If you refrigerate the frosted cake before serving, it will harden. Take the decorated cake out of the fridge  a half-hour before serving so it will be easier to cut and to enhance the chocolate flavours.

Ingredients:

• 1/2 cup + 3 Tbsp (63 grams) unsweetened Dutch processed cocoa, lightly spooned into the measuring cup.
• 1 liquid cup boiling water
• 3 large eggs at room temperature
• 2-1/4 tsp (9 grams) real vanilla extract
• 2-1/4 cups + 2 Tbsp (235 grams) sifted cake flour
• 1-1/2 cups (300 grams) white granulated sugar
• 1 Tbsp (15 grams) baking powder
• 3/4 tsp (5 grams) table salt
• 1 cup (227 grams) unsalted butter (must be softened to room temperature on the counter)

1. Prepare two 9" round cake pans: grease the insides, line the bottoms with parchment or wax paper, and then grease and flour the pans again. Also grease 2 wire cooling racks.
2. Preheat the oven to 350 degrees F.
3. In a medium bowl, using a whisk, whisk together the cocoa and boiling water until smooth. Set aside and let sit to cool to room temperature.
4. In another bowl, lightly combine the 3 large eggs, 1/4 of the cooled cocoa mixture, and 2-1/4 tsp vanilla.
5. In your large mixer bowl, mix on low speed for 30 seconds to blend: flour,  sugar, baking powder and salt.
6. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened.
7. Increase the mixer speed to medium if using a stand mixer (high speed if using a hand mixer).
8. Beat the batter 1-1/2 minutes to aerate and develop the cake's structure.
9. Scrape down the sides of the bowl.
10. Gradually add the egg mixture (the eggs + vanilla + 1/4 of the cocoa) in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
11. With a baking spatula, scrape the batter into the prepared pans and smooth the surface. The pans will be about 1/2 full.
12. If you have cake wraps (fabric strips placed on the outside of a cake pan so that layers don't bake in a dome-shape) wet and place them on the cake pans. (If you don't, you can even the cake layers after they have baked and cooled by levelling with a sharp serrated knife or an adjustable wire cake leveller.)
13. Bake the layers 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on ungreased racks for 10 minutes.
14. Loosen the sides with a small metal spatula or straight knife, and invert cake layers onto greased wire racks, then to prevent splitting, reinvert so the tops are up. Cool completely before wrapping the layers airtight if not frosting the cooled layers soon.
15. Fill and frost with your favorite chocolate frosting.
16. This cake is best served at room temperature.

Easy Chocolate Frosting

The buttercream in The Cake Bible is a traditional cooked buttercream and uses real chopped chocolate.

 I have always just made an easier version by whipping softened butter with sifted cocoa powder and icing sugar, adding a little heavy cream or milk until the right consistency is achieved and a little vanilla extract for flavour. The following recipe gives suggested quantities for 1/2 cup butter.  Adjust the quantity of cocoa to your liking and use less liquid if you want a stiffer icing.

You might have to make this twice (or double the recipe) to have enough to both fill and frost a 2-layer 9" cake. Use electric mixer on lower speed initially until icing sugar is moistened.  Don't fill or frost the cake layers until the cake has completely cooled or the icing will melt.  

• 1/2 cup softened unsalted butter
• 1/2 cup Dutch processed cocoa powder
• 3 cups icing sugar, spooned into measuring cup.
• 4 Tbsp. warm (not hot) cream or milk (or less if you want a stiffer icing)
• 1-1/2 tsp. real vanilla extract

1. Cream butter for 5 minutes in the mixer.
2. Add cocoa and sugar alternately with milk or cream.
3. Add vanilla, whip.

Roast Pork with Sauerkraut

 Mom used to buy Libby's sauerkraut, packed in water, in the big can. If she got another kind and it tasted very sour, or was packed in wine, she rinsed and drained the raw sauerkraut before using. She'd roast a pork shoulder with a good layer of fat on top (fattest side up), in a large stainless steel frying pan that had lost its plastic handle.

1. In the last half-hour of roasting, take the pork out of the oven. Spoon excess fat out of the pan but leave the brown meat drippings. Put the drained sauerkraut around the pork in the pan, salt the pork, and return to the oven until the pork is done and the sauerkraut is hot.
2. An alternative method is to heat the sauerkraut in a separate covered dish in the oven, then plate the cooked roast, and stir some of the pork drippings into the heated sauerkraut.

Rutabaga

 We always called this turnip, which are apparently smaller and white.  Rutabaga is large, round and heavy with a purplish top and orange insides. It is very hard to cut and is sold waxed, which makes cutting it even harder, so we often buy diced turnip frozen  now. But making one is a Thanksgiving tradition, so use a big heavy knife to cut rutabaga on a cutting board into small enough pieces to peel the thick skin, then cut into chunks.

• 1 rutabaga, peeled and chopped
• butter, salt, pepper.

1. Boil the chunks of rutabaga/turnip in salted water until tender.
2. Drain and drizzle with melted butter, season with fresh grated pepper and salt to taste OR
3. Drain and mash or whip with 1/4 to 1/2 cup butter and fresh grated pepper.
4. If the turkey isn't ready yet, put the turnip (mashed or not) in a casserole dish, top with breadcrumbs stirred with a little melted butter, and put it in the oven to keep warm.
5. Garnish with a sprig of parsley before serving.

Cheesecake Dessert

 Stir together:

• 1/2 cup brick cream cheese
• 1/4 cup extra-smooth ricotta
• 1/4 cup graham cracker crumbs
• 2 Tbsp sugar
• 1 tsp vanilla

Spoon into dessert glasses.

Top with macerated strawberries, defrosted frozen fruit, or pie filling.

Streusel Topping

Nut Topping

Stir together until crumbly:

• 1/2 cup chopped nuts
• 1/2 cup all-purpose flour
• 1/4 cup room-temperature butter
• 2 Tbsp smooth peanut or almond butter
• 2 Tbsp brown sugar

Sprinkle over muffin or cake batter before baking.

Crumble Topping

• 1/2 cup packed brown sugar
• 4 Tbsp rolled oats (oatmeal)
• 4 Tbsp all-purpose flour
• 4 Tbsp cold butter

Stir together the dry ingredients and cut in the butter until crumbly.

Substituting flaked coconut for the oatmeal also works.

Try adding:

• chopped nuts
• flaked coconut
• chopped dried apple

Sprinkle over plain coffee cake or muffins before baking.

Pre-Cooked Streusel Topping for Pancakes or Sundaes or Applesauce

• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 2 Tbsp. light brown sugar
• 1/4 cup unsalted butter, melted

1. Preheat oven to 350 degrees F.
2. Combine oats, flour and brown sugar on a small rimmed baking sheet lined with parchment paper.
3. Drizzle with butter and toss ixture to coat.
4. Bake in preheated oven, opening the door to stir occasionally, until golden brown, 15-20 minutes.
5. Let cool.

Streusel will keep about 1 week stored airtight at room temperature.

Sprinkle on a stack of pancakes and drizzle with syrup.

Left-Over Rotisserie "Chicken Pot Pie"

Baked in individual ramekins (quickly cut the bread into rounds to fit with a biscuit cutter) using warm rotisserie chicken, the pot pies will cook in 12 minutes. Using cold chicken and pre-made refrigerated white sauce and/or a larger greased casserole dish, the baking time will take longer, so bake until golden brown and heated through.

Variation: Add some hot sauce to the white sauce, or use hot peppers instead of the onion in the sauce. Substitute tortillas for the sandwich bread. 

Preheat oven to 375 degrees F

Make onion white sauce in a saucepan:

• 2 Tbsp finely chopped onion, cooked in...
• 2 Tbsp melted butter, then whisk in...
• 2 Tbsp flour to make a paste, then whisk in...
• 1-1/2 cups milk till thickened and add...
• salt and pepper to taste

Add 1-1/2 cups sauce to:

• 4 cups shredded cooked (rotisserie) chicken
• 1/2 cup frozen peas-and-carrots blend

Put in ramekins or greased casserole dish.

Top with:

• buttered sandwich bread

Bake in preheated 375 degree F oven until golden brown (about 12 minutes for individual ramekins).

Smoothies

Vanilla Nut Milk

• 1 cup nuts (walnut halves) rinsed
• 1 Tbsp honey or agave nectar
• 1 tsp pure vanilla extract
• pinch of salt (optional)

Place walnuts in a medium bowl.

Fill with enough water to cover by 1 inch.

Cover and set aside to soak at room temperature at least 1 hour or overnight for easy blending. (Soak nuts up to 12 hours at room temperature.)

Drain nuts and rinse thoroughly with water.

In a blender, combne the prepared nuts, 3 cups water, honey, vanilla, salt.

Blend on low until very smooth (at least 2 minutes).

Strain through a cheesecloth for perfectly smooth nut milk.

Serve immediately or store in the refrigerator up to 5 days.

Vanilla Smoothie (1 serving)

Blend in a blender at high speed till smooth:

• 1 cup nut milk
• 1 cup yogurt (plain, vanilla or flavored)
• 1 cup fruit (fresh or frozen)
• splash of vanilla 
• pinch of cinnamon

Add and blend till crushed:

• 1 cup ice

Watermelon Strawberry Smoothie

Makes 4 servings

• 4 cups cubed watermelon
• 1 cup halved hulled strawberries
• 1/2 cup Balkan-style plain  yogurt
• 2 tsp lime juice

1. Freeze watermelon cubes on a parchment paper lined tray until solid (30 minutes).
2. In blender, puree frozen watermelon, yogurt and lime juice until smooth.

Rice

Basic Rice

Rice is a plant that absorbs arsenic, a toxic mineral, from the soil and from irrigation water. For this reason, it's necessary to rinse rice thoroughly before cooking.

To make more rice, take the dry measure of rice and use double the amount of water in a liquid measuring cup. So for 1 cup of rice, 2 cups of water.

• 1/2 cup rinsed rice
• 1 cups water
• 1 tsp. salt

Add salt to cold water in a small pot. Bring to a boil.

Add rice. When water returns to a boil, turn heat to lowest setting and put on the lid.

Wait about 10-15 minutes. Rice is done when it is soft and fluffy and all water has been absorbed.

On my stove, the lowest heat can still make the water boil over, so I have to watch the pot. And if I don't and it does boil over, I just add more boiling water from the kettle, let the pot return to a boil uncovered, then take the pot off the stove and sit covered for the rice to finish cooking with the residual heat. Rice is more easily ignored if you use a rice cooker (follow the manufacturer's directions.)

Stirred Rice in a Pot (Risotto)

There is supposedly an art to making risotto. But basically, cook chopped onions in butter, stir in rice, add broth, and keep stirring in hot broth or boiling water about a 1/2 cup at a time till the rice is almost cooked. Then add seasoning and serve when cooked and fluffy.

This recipe makes a big pot of rice, enough for a main dish for 4 adults. Serve with cooked mushrooms, roast chicken, buttered yellow squash, cooked peppers, whatever.

For a good risotto, use about 6 cups of good, seasoned chicken or vegetable stock, heated.

Any-night economy verson: 1 cup of stock (1 stock cube dissolved in boiling water) to start,  and just hot water from the kettle for subsequent additions of liquid.

Gourmet version: Use 1 cup of very dry white wine for the first liquid addition, hot chicken or vegetable stock for the rest. Mix 2 Tbsp of the hot stock with a pinch of saffron and add this to the rice with mushrooms (sauteed in butter) when you season the rice.

1. Peel and chop 2 yellow onions.
2. Rinse 500 grams of short-grained white rice (about 2-3/4 cups) and drain.
3. Put 6 cups stock in a pot on the stove to boil, then turn down to simmer and cover.
4. Melt a chunk of butter (3 Tbsp butter OR 2 Tbsp butter and 1 Tbsp oil) in another large pot (non-stick if you have one).
5. Stir in the chopped onion and cook briefly, just until translucent.
6. Stir in the rice.
7. Pour in a cup of hot stock and stir till the liquid bubbles.
8. Turn heat down to low. Cover the pan and cook on low heat (simmer) just until the liquid is absorbed. Peek and stir.
9. Use a soup ladle to add more hot stock (about 1/2 cup at a time) and stir until the liquid is absorbed.
10. Keep doing this until you've only a bit of liquid left.
11. Season the rice with salt and pepper (and the saffron mixture if making the gourmet version.) Stir well and add the remaining liquid.
12. Cover and cook on low for 5 more minutes until rice is done.
13. Options: serve with grated parmesan cheese.

Chinese Fried Rice

Delicious way to use up leftover plain steamed rice.

For variety add 2 cups chopped cooked meat (ham, shrimp, chicken, beef, bacon) or chopped green pepper or shelled unseasoned peanuts or sliced almonds.

• 2 Tbsp oil
• 2 cups coarsely chopped onion
• 2 cups cold cooked rice
• 2 eggs, slightly beaten
• 1 Tbsp soy sauce
• 1/2 tsp salt

Heat pan, add oil and fry onions until golden.

Add cold rice and saute.

Beat eggs and season with soy sauce and salt.

Saute until heated through.

Gail's Ham Souffle Quiche

Make at least a cup of white cream sauce the day before and drizzle some on steamed vegetables for dinner. Refrigerate the remaining sauce overnight. Use the cold cream sauce to make a quiche the next day. The result will be a light, puffy ham and cheese quiche...delicious warm from the oven or reheated in the microwave. 

For the cheese, I used Armstrong brand shredded cheese with bacon so it also had bacon bits in it and a nice smoky flavour. You can use cheddar, marble, mozzarella, swiss, farmers cheese or a combination.

If you butter a casserole dish well you can bake the filling without lining the pan with pastry for a crustless quiche.

• pastry round to fit a 9" pie pan
• 3/4 cup cold cream sauce (substitute milk or heavy cream, result will be different)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 cup cubed smoked ham
• 1-1/2 cup shredded cheese, divided 
• 3 Tbsp fresh coarsely chopped green onion or finely diced chives

1. Heat oven to 375 degrees F.
2. Roll out a round of pastry dough and line a 9" pie pan.
3. Spread chopped ham, onion, and 1 cup cheese on the uncooked dough.
4. In a large bowl, whisk 6 large eggs with salt and pepper.
5. Whisk in the cream sauce (cold cream sauce will have solidified but it will whisk in, don't heat it first or the eggs will cook.)
6. When fully mixed, stir in green onion lightly.
7. Pour the egg mixture on top of the ham and cheese in pan.
8. Top with remaining 1/2 cup shredded cheese.
9. Bake 35-40 minutes or until pastry crust looks golden and eggs are cooked.
10. Let sit on a cooling rack out of the oven for 10 minutes before cutting and serving.

Note:  Maybe double the recipe and make two. I thought I'd have enough for left-overs but people in my family who won't ever eat  flat spinach quiche wanted more of this one, "It's like the most delicious baked, fluffy omelette."

 

Bubble Tea, Fruit & Milk Drinks

 Bubble tea is made by adding cooked tapioca pearls to sweetened black tea or green tea. Add milk for a creamier texture. Add cooked tapioca pearls to iced coffee, juice and alcoholic drinks as well.

Tapioca Pearls (Tea for Two)

• 6 cups (1-1/2 litres) water
• 1/2 cup (125 ml) dried large, dark brown tapioca pearls
• 1/2 cup (125 ml) granulated white sugar
• 4 cups (1 L) sweetened brewed green or black tea (or other drink)

Bring 4 cups water to boil in a small pot over medium-high heat.

Add tapioca pearls, stirring constantly to prevent clumping and sticking to bottom of pot.

When pearls float to surface of water, turn heat down to medium.

Simmer 25 minutes, stirring occasionally.

Remove pot from heat. Let pearls soak in the hot water an additional 20 to 30 minutes (or until they are as soft and chewy as you want them to be.)

In the meantime, in another pot, heat 2 cups water and stir in sugar until dissolved.

Strain pearls from the first pot and add to the heated sugar water.

Refrigerate 15 minutes. Now add the pearls to tea.

If not using immediately, keep pearls in sugar water, in the fridge, no more than a few hours.

Serves two.

Matcha Coconut Milk Tea for Two

• 2 tsp. matcha powder
• 2 Tbsp hot water
• 3 Tbsp maple syrup
• 1-1/2 cups unsweetened coconut milk
• 1/2 cup cold water
• 1 cup cooked tapioca pearls
• 1/2 cup finely chopped frozen coconut (optional)

In a large bowl, whisk matcha powder and hot water to make a thick paste.

Add maple syrup, coconut milk and water, whisking until smooth.

Divide tapioca pearls into 2 serving glasses.

Pour in matcha mixture.

Add frozen coconut or other frozen fruit if desired and serve.

Cinnamon Rice Milk Cooler

Makes 2-1/2 quarts of milk. 15 minutes to prepare, 4 hours to chill.

• 1 3-inch cinnamon stick
• 2 (32 oz) containers rice milk
• 3 cups 2% milk
• 1 cup sugar
• cinnamon sticks for garnish (optional)

1. Break a cinnamon stick into small pieces in a small skillet. Stir pieces over high heat 6 minutes or until lightly browned.
2. In a food processor or blender, browned cinnamon pieces, rice milk and 3 cups milk, in batches, until smooth.
3. Pour mixture through a fine wire-mesh strainer into saucepan, discard cinnamon pieces.
4. Stir in sugar and cook over low heat, stirring occasionally, 5 minutes or until sugar is dissolved.
5. Chill mixture 2-4 hours.
6. Sere over crushed ice with cinnamon stick garnish.

Watermelon Punch

Makes 8 cups

• 3 cups fresh watermelon juice (1 small watermelon)
• 2 cups fresh orange juice (6-8 large oranges)
• 2/3 cups fresh lemon juice (3 large lemons)
• 2-1/2 cups water
• 2/3 cup sugar
• optional: lime wedges or lemon slices to garnish

1. Put water, lemon juice and sugar in a saucepan and bring to a boil, then boil 3 minutes.
2. Let sugar mixture cool completely.
3. Meanwhile, cut watermelon from the rind, remove any seeds, and cut in cubes. Process in a blender or food processor in batches until smooth. Pour through a wire-mesh strainer, reserving 3 cups of juice. Discard the pulp.
4. Stir the orange juice into the cooled sugar mixture, then stir in the watermelon juice.
5. Chill thoroughly.
6. Stir again and serve over crushed ice.

• 2

Fried Fish

Pan-Fried Fish

Delicious...15 minutes to make. I made it this week using fresh, wild Canadian pickerel fillets. Works with any white fish fillets, like halibut. If you use frozen fillets, defrost them in the fridge first. 

Good served with sliced and fried left-over boiled potatoes or oven fries, and salad or any vegetable. 

Try this fish with a squeeze of lemon or a drizzle of Hollandaise sauce or aioli. If you suddenly have dinner guests and not a lot of fish, make the meal more substantial by topping each piece of fish with a fried egg, cooked so the yolk will still dribble over the hot fish. 

I like this fish plain and hot out of the pan, with some ketchup and french fries.

If you make Cajun-seasoned fish, serve with Louisiana Hush Puppies (recipe below).

1. Sprinkle the fillets with salt and a little pepper.
2. Cover a dinner plate with a handful or two of flour. (Add some herbs if you like, e.g. thyme or oregano. For Cajun fish, mix in a teaspoon or two of Cajun seasoning or cayenne pepper.)
3. Dredge the pieces of fish, both sides, in the flour.
4. Heat vegetable oil or canola oil in a cast-iron frying pan.
5. When oil is hot, add fish pieces, a few at a time to fit in the pan.
6. Fry 4-5 minutes on one side then flip with a spatula.
7. Fry the other side another 4-5 minutes. Timing will depend on the thickness of your fillets. I found 10 minutes total was enough time for both  fresh pickerel and defrosted halibut fillets to cook perfectly to golden crisp on the outside and flaky and tender on the inside.

Nipissing Lodge Fish Batter

Lake Nipissing is a fresh-water lake in Ontario, Canada. This recipe is the one that was used on the fish caught and fried at Nipissing Lodge.

• 2 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt

1. Beat eggs and milk well.
2. Add flour, baking powder and salt to egg mixture. Beat well again.
3. Dip fish in batter and deep fry until golden brown.

Louisiana Hush Puppies

Fried cornmeal dough balls can be fried before you fry the fish.

Drain cooked balls on paper towels as they come out of the hot pan, then place on a rack over a baking sheet and keep warm in a 200 degree F. oven till the rest of the dinner is ready.

If served for dessert, add sugar to the batter and omit the grated onion and Cajun seasoning.

Dust with icing sugar or drizzle with maple syrup.

• 1-1/2 cups cornmeal
• 1-3/4 cups water
• 1/4 cup milk
• 2 Tbsp. vegetable oil
• 2 tsp. grated onion (optional)
• 2 large eggs, beaten
• 1 cup flour
• 3 tsp. baking powder
• 2 tsp. salt
• 2 tsp. sugar (optional if making sweet puppies)
• 1 tsp. cayenne pepper (optional if making southern puppies)
• vegetable oil or peanut oil for frying

1. Put the water in a saucepan and stir in the cornmeal over medium heat, cooking and stirring just until the mixture is stiff and water absorbed.
2. Remove from heat and stir in milk, oil and grated onion with the juices.
3. Let mixture cool.
4. Sift dry ingredients (flour, baking powder, salt and seasonings) together.
5. Add beaten eggs and flour mixture to the cooled cornmeal mixture.
6. Heat oil in a deeper cast iron pan or a pot to about 360 degrees F.
7. Take batter from the bowl by spoonfuls, pushing off into the hot oil with a second spoon.
8. Flip puppies over when underside is golden and fry other side till done.
9. Place cooked puppies on paper towel to drain and place on rack over baking sheet int he oven to keep warm.
10. Serve savoury hush puppies with butter. Sweet hush puppies can be served for dessert with a dipping bowl of maple syrup.

Norm's Bean Sprouts

 Cook raw bean sprouts according to package directions.

Mix a splash of soy sauce, Asian Sesame dressing, and hot sauce.

Toss with cooked bean sprouts.

Beef

Beef  Cooking Times

Cook 4-6 lb roast of beef uncovered in a preheated 325 degree F oven:

• 2 to 2 1/2 hours (rare) to 140 degrees F internal temperature on a meat thermometer
• 2 1/2 to 3 1/2 hours (medium) to 150 degrees F
• 2 3/4 to 4 hours (well done) to 170 degrees F

Cook a meatloaf at 350 degrees F for 60-90 minutes.

Cook a meat pie at 400 degrees F for 25-30 minutes.

Whole Beef Tenderloin

1. Preheat oven to 500 degrees F (260 degrees C.)
2. Place roast in oven for 5 minutes.
3. Turn heat off and leave in oven for 1/2 hour for medium rare.

Dutch Oven Pot Roast (Outside Round)

A pot roast dinner cooked in a 4.7 L Dutch oven with lid.

• 3 lbs. boneless beef outside round roast
• kosher salt
• ground black pepper
• olive oil
• granulated garlic or 6 cloves minced garlic
• 3 medium yellow onions, peeled and sliced
• 3 cups beef broth (or water + 3 tsp Worcestershire sauce and a splash of red wine)
• fresh thyme (3 sprigs)
• fresh rosemary (3 sprigs)
• 3 bay leaves, dried
• 3 large carrots, peeled and sliced
• 6 small to medium potatoes, peeled and halved

1. Preheat oven to 300 degrees F.
2. Heat 2 Tbsp olive oil in Dutch oven pot over medium-high heat.
3. Place roast in hot pan and sprinkle top with salt and pepper.
4. Sear about 5-6 minutes on bottom until browned, then turn over and sear the other side, sprinkling with salt and pepper and adding the onions to the pan around the roast in the first three minutes and then  the garlic, stirring with a wooden spoon as necessary.
5. Turn off the heat and add the beef broth and herbs. The broth should reach the mid-height of the beef, if not, add more water, broth or red wine.
6. Cover the pot with the lid and put in hot oven (careful--pot will be heavy.)
7. Roast for 1-1/2 hours.
8. Carefully, and wearing thick oven mitts, remove the pot from oven onto a heatproof surface, remove lid and add potatoes and carrots.
9. Cover again and return to oven to roast 2 to 2-1/2 hours more until very tender.
10. If you need to speed things up, increase oven temperature to 325 degrees F. but roast will be most tender if cooked long, low and slow.
11. Remove roast from pot to a platter, cut away string, slice into portions.
12. Remove vegetables with a slotted spoon.
13. Juices may be removed to a microwavable bowl, thickened by whisking in a little corn starch and heated to make a thicker gravy, or spooned over meat and vegetables as is.

Cooking with Dry Beans

Storing dry beans for chili, salads, soups, stews and casseroles takes up less space than canned beans and the beans have a long shelf-life. Remember to re-hydrate them hours ahead or the night before. Soaking and rinsing also releases toxins from some beans, so don't skip these steps.

1 cup of dry red kidney beans makes 2 cups of cooked beans. For a large, family-size stew pot of chili, I would use 2 cups of dry red kidney beans and maybe more if you don't have a lot of meat.

The quicker method  can be used when you're going to cook the beans for a long time anyway, as you would when simmering a chili.

Best Method:

1. Rinse and drain 1 cup of dry kidney beans.
2. Place in a saucepan, cover with 3 cups water.
3. Soak 6 hours (4 hours minimum).
4. Drain and rinse beans.
5. Add fresh water, covering to a level about 2 inches (5 cm) higher than the beans.
6. Bring to a boil.
7. Reduce heat to medium-low.
8. Simmer uncovered 1-1/4 hours or until tender, stirring occasionally.
9. Drain and use as desired.

Quicker Method:

1. Rinse and drain dry beans.
2. Cover with water and bring to a boil.
3. Continue to boil 2 minutes.
4. Remove from heat and let stand in hot water for 1 hour.
5. Drain cooked beans.

Potato Salad

Marilyn's Potato Salad

1. In a large pot of salted water, boil small potatoes whole or cut large potatoes in half.
2. When fork-tender, drain and cool.
3. Cut potatoes in cubes before tossing with Kraft Miracle Whip salad dressing and chopped green onion.
4. Taste and add more salt if needed.
5. Add freshly grated black pepper if desired.
6. Refrigerate if not serving right away.

Roast Potato Salad

Serves 4

*For a spicier version substitute 1 Tbsp red chili paste (Gochhujang ) for 1 Tbsp mayonnaise.

• 3 lbs yellow potatoes
• *4 Tbsp Hellman's mayonnaise
• vegetable oil
• 1 tsp sesame oil
• 1-1/2 cups frozen peas OR edamame, defrosted, rinsed and drained
• green onion, finely chopped (2 stalks or to taste)
• salt and pepper to taste

1. Preheat oven to 425 degrees F.

2. Wash and scrub potatoes. Cut into 1 inch chunks.

3. Toss potatoes lightly with oil, salt and pepper.

4. Line baking sheet with parchment paper and spread potatoes in a single layer.

5. Back in preheated oven until golden and fork-tender, about an hour.

6. Remove from oven and let cool.

7. In a large bowl, stir together mayonnaise, chili paste (if using), and 1 tsp oil (sesame oil if using chili paste). Add cooled potatoes, peas or edamame, green onion and toss until dressing is evenly distributed.

8. Serve immediately or cool to room temperature and refrigerate up to 3 days.

Potato and Arugula Salad

A salad with cooked vegetables that should be served right away, not refrigerated for later.

Serves 4

•  4 large OR 6 medium potatoes, boiled till tender and cooled
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• salt and pepper to taste
• 1 sweet onion, peeled and sliced in rings
• 2 bell peppers, seeded and sliced in rings
• 1/2 cup feta cheese
• 4 cups arugula
• 2 Tbsp parsley, chopped

Dressing:

• 2 Tbsp olive oil
• 2 Tbsp white wine vinegar
• 1 Tbsp honey
• 1 Tbsp fresh lemon juice
• 2 Tbsp water
• salt and pepper to taste
• 1/2 cup parsley, chopped

1. Cut boiled, cooled potatoes in 1 inch cubes.
2. Toss in a large bowl with olive oil, garlic, salt and pepper.
3. Sautee or grill onion and bell pepper slices in olive oil about 8 minutes, and add salt and pepper to taste.
4. Remove from pan or grill.
5. Add potatoes to hot pan and cook until golden and edges are crisped.
6. Add dressing ingredients to a large bowl and mix with an immersion blender.
7. Assemble salad. Toss cooked potatoes, onions, peppers, arugula with dressing. Sprinkle with feta and parsley. Serve immediately.

Rapini

•  1 tsp salt
• 1 bunch rapini, ends trimmed
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 1 minced garlic clove
• 1 pint grape tomatoes, halved
• 1/4 red onion, thinly sliced

Boil a large pot of water.

Add 1/2 tsp salt to boiling water along with rapini.

Cook 2 minutes.

Drain and rinse with cold running water.

Spin dry in a salad spinner.

In a large bowl, whisk lemon juice with oil, Dijon mustard, honey, garlic and 1/2 tsp salt.

Add rapini, tomatoes and onion and toss until coated.

Slow-Cooker Chicken Thighs

Serve over cooked wide egg noodles with broccoli, or serve with potatoes and vegetables.

• 2 796 mL (28 oz) cans diced tomatoes
• 1 cup pitted kalamata olives
• 3 Tbsp bottled chopped garlic OR 8 garlic cloves, minced
• 1/4 cup drained capers (optional, I don't like them)
• 1-2 tsp hot red chili flakes
• 24 skinless bone-in chicken thighs

1. Pour tomatoes into bowl of slow cooker, add garlic and olives.
2. Stir in tomatoes, capers, and chilli flakes.
3. Submerge chicken pieces in the sauce.
4. Cover and cook on high setting 4-5 hours or low setting 8 hours.
5. Remove cooked chicken to a bowl.
6. Transfer cooking liquid into a large wide saucepan.
7. Bring to a boil over high heat.
8. Reduce heat to medium.
9. Boil gently, uncovered and stirring often, until sauce thickens, 20-30 minutes.
10. Stir in chicken. 
11. To freeze for later: De-bone cooled cooked chicken, discard bones, seal meat with sauce in plastic bag and freeze up to 3 months.