Beef Samosas

Dry Ingredients:

• 2 1/4 cup of flour
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 cup fresh strawberries, diced

Wet Ingredients:

• 3/4 cup brown sugar
• 2 eggs
• 1 stick of butter, melted
• 2 large ripe bananas
• 1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour – this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients (I use a potato masher to break up the banana) until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined – do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!

3 large potatoes, peeled and diced
1 cup frozen peas
2 tablespoons vegetable oil
1/2 teaspoon cumin seed
1 bay leaf
2 large onions, finely chopped
1 lb ground beef
4 garlic cloves, crushed
1/2 teaspoon fresh gingerroot
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 quart oil (for deep frying)
2 eggs
1/4 cup cold water
50 egg roll wraps
3/4 cup sweet chili sauce, mango chutney or 3/4 cup plum sauce

Directions:

1 In a medium saucepan bring some lightly salted water to boil for potatoes.
2 Add potatoes and frozen peas.
3 Cook until potatoes are tender about 15 minutes.
4 Drain, set aside.
5 Heat oil in a large saucepan over medium-high heat.
6 Brown cumin seeds and bay leaf.
7 Add in onions and ground beef.
8 Saute until beef has all been browned and the onion is soft, about 5 minutes.
9 Add garlic, fresh ginger.
10 Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
11 Stir in the potato mixture.
12 Remove from heat and chill in the refrigerator for 1 hour, or until cool.
13 Remove bay leaves.
14 In the meantime, make an egg-wash beating the egg and water in a small bowl.
15 Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
16 Brush both sides of a spring roll wrapper with egg-wash.
17 In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
18 Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
19 Fry until golden brown, in small batches, about 3 minutes.
20 Drain on paper towels and serve warm.
21 Can be eaten cold but taste better warm.
22 Use sweet chili sauce, mango chutney or plum sauce for dipping.

Sausage Potato Soup

Ingredients

• 1/2 pound smoked kielbasa, diced
• 6 medium potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups chicken broth
• 1 celery rib, sliced
• 1/4 cup sliced carrot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups whole milk
• 2/3 cup shredded cheddar cheese
• 1 teaspoon minced fresh parsley

Directions

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 380 calories, 17 g fat (8 g saturated fat), 47 mg cholesterol, 955 mg sodium, 46 g carbohydrate, 4 g fiber, 15 g protein.

KIDS CHOICE YUMMY PEANUT NOODLES

8 ounces soba or udon noodles
1/4 cup warm water
4 tablespoons smooth, natural-style peanut butter
3 tablespoons low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoons fresh ginger, chopped
1 1/2 tablespoons dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons natural sugar
pinch cayenne, optional
vegetables, to serve
(I like mung bean sprouts, cucumbers, red bell pepper, snow peas, carrots, broccoli florets, green peas, and scallions)

1. In a pot of boiling water, cook the noodles according to package directions until tender. Drain them, and rinse with cold water.
2. For sauce, whisk or blend together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne, if using.
3. Prepare any vegetables you plan on using. Transfer the noodles to a serving bowl, and toss them with the sauce. It's best to toss the noodles with the peanut sauce right before serving, so the sauce doesn't get absorbed by the noodles.
4. Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
If I put this meal in my children's lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime. ou can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you.
Source of recipe: My kids are crazy about the peanut noodles on the buffet at our local natural food store. I've tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.)

Preparation Time: 

20 minutes, Cooking time: 20 minutes

Cooking Time: 

20 minutes

Servings: 

6

Print

  

http://vegweb.com/recipes/kids-choice-yummy-peanut-noodles

COCONUT BANANA MUFFINS

COCONUT BANANA MUFFINS

Makes: 11-12 small muffins 

115g cup all-purpose flour (about 1 cup)
70g desiccated coconut/ dried coconut flakes (about 1 cup)
60g unsalted butter, melted *
1 tsp baking powder
¼ tsp baking soda
50g castor sugar
1 tbsp brown sugar
¼ tsp salt
1 large egg *
80ml coconut milk *
4 tbsp milk *
2 medium sized full ripen bananas (about 175g with skin), mashed 

* – All these ingredients must be at room temperature

1. Preheat oven to 200°C for 15 minutes. Prepare muffin cups.
2. Cut butter into cubes and put into a small bowl. Transfer the bowl to a sauce pan filled with water. Heat up the sauce pan under medium low heat. Stir the butter occasionally. When it’s fully melted, remove the bowl from the sauce pan. Set aside.
3. In a mixing bowl, combine and sieve flour, baking powder and baking soda. Add in castor sugar and salt to mix well.
4. In a separate bowl, mix desiccated coconut with 1 tbsp brown sugar and 30g melted butter until well combined. Set aside 4 tbsp coconut mixture as topping. Then, add the remaining coconut mixture into the flour mixture (from step 3) and combine well.
5. In another bowl, beat egg until foamy. Stir in coconut milk, milk and 30g melted butter until well combined. Then add in mashed bananas and mix well.
6. Using a spatula, gently fold in wet ingredients (from step 5) to dry ingredients (from step 4) till well incorporated and no traces of flour. Do not overmix. It is fine if there are some small lumps in the batter.
7. Transfer batter into a piping bag and pipe batter into the muffin cups until each cup is 80% full. Alternatively, you can use a spoon to scoop the muffins into the cups.
8. Use a small spoon (ie dessert spoon), scoop and spread the coconut mixture (from step 4) evenly on top of the batter. Lightly press the coconut mixture so that it will stick well to the batter.
9. The batter should be thick, “spoonable” not “pourable”.
10. Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes or until the muffins have risen and turned slightly golden brown. If your muffins show uneven colour, turn the baking tray 180° towards the last 5 minutes.
11. After the baking time is over, leave the muffins inside with the oven door shut. Let the residue heat in the oven cook the muffins for a further 2 minutes.

http://food-4tots.com/2011/10/02/coconut-banana-muffins/2/

Taco Salad

2 lb hamburger
1 Tbsp chili powder (I omitted these 3 and used taco seasoning)
1 tsp salt
1 tsp pepper
1 bunch green onions
1 head lettuce (I used Romaine)
4 tomatoes cubed
1/4 lb grated cheddar cheese
Nachos or taco chips (I used Chipotle Pepper Tostada shells)

Sauce:
3/4 cup brown sugar
1 cup oil
1/3 cup ketchup
1/2 cup vinegar

Fry hamburger, add spices. Cool. Toss together with onions, lettuce and cheese. Just before serving, add tomotoes, chips and sauce.

Enjoy!!

PASTA AND GRILLED VEGETABLES WITH GOAT CHEESE

1 large zucchini, quartered lengthwise
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 can (14 oz/396 g) artichoke hearts, drained
1 head radicchio, quartered
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
Cooking spray
4 cups uncooked rotini
1 cup grape or cherry tomatoes
1/4 cup crumbled goat cheese
2 Tbsp chopped fresh basil

Prepare grill.
Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a pan; sprinkle evenly with 1/4 tsp salt, black pepper and garlic.
Lightly coat vegetables with cooking spray.
Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender.
Remove vegetables to a cutting board; chop into bite-sized pieces.

Cook pasta as per pasta cooking instructions.

Place cooked pasta in a large bowl; sprinkle with remaining 1/4 tsp salt, tossing well.  Stir in the grilled vegetables and tomatoes; sprinkle each serving with goat cheese and basil.

The Best of Cooking Light's "Summer Grilling", 2007, page 61

Teriyaki Sauce with White Rice

While looking for a sauce to add over rice, I came across this recipe at Simple and Homemade, and this recipe is de-li-cious!!

Perfectly Cooked Rice

Ingredients
2 cups white rice
2 cups water

Directions
In the pan of your rice cooker or a medium sauce pan, wash rice under cool water until water runs clear (about 2-3 times.) Place in rice cooker and press cook. If you are using a regular pan, cover and bring to boil. Once it comes to a boil reduce heat to a simmer (low-medium) and cook for about 20 minutes. Do not lift lid because it uses steam too cook. Start the teriyaki sauce while the rice is cooking, so it is warm when you serve it. After 20 minutes, you can check the rice to feel its texture, if it feels soft enough, turn off heat and serve while still warm.

Teriyaki Sauce
Ingredients
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder (or 2 minced cloves)
5 tablespoons brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Directions
In a small sauce pan, combine all ingredients, except the cornstarch and cold water. Begin heating over medium heat. Meanwhile, measure out the cornstarch into a small bowl and add the cold water to it (I just used tap water and ran the cold water a bit to get it real cold.) Mix the cornstarch mixture well, and add to the teriyaki sauce mixture. Now raise the heat to medium and let it come to a boil (you will see little dark brown specks appear as it heats but don't worry! This is supposed to happen.) Boil until it comes to a consistency that you like. If it has become too thick, simply add some more water. Then serve over warm cooked rice (or whatever dish you have made.)

Store any left over sauce in an air tight container in the fridge. Note: the sauce becomes very thick after it has been refrigerated, I found adding water helps when I want to reserve the teriyaki sauce. But that is up to you.

BBQ Potatoes

2 lbs medium red potatoes

2 Tbsp butter or margarine melted
1 Tbsp chili powder
1 Tbsp honey
1/4 tsp garlic powder
1/4 tsp ground pepper

Mix all together and toss with the potatoes.

Bake in 400 oven for 40ish minutes until tender

or

BBQ in a greased foil package for 30 minutes until tender

WILD RICE CASSEROLE

Tonight's supper was a rummage through the fridge & pantry and some cross-referencing between Kraft Canada, Campbell's, and All Recipes websites.  A bit o' this, a bit o'that, and a new casserole was concocted... and it was very good!

1 cup wild rice blend
3 cups water
1 Tbsp butter
Salt

Add all ingredients to pot, bring to a boil, mix, cover pot with lid and simmer for 50 minutes, stirring once.

10 mushrooms, chopped
olive oil
1-2 stalks celery, diced
1 tomato, diced
1 Mennonite sausage, chopped
1 clove garlic
herbs: tarragon, paprika, salt, pepper (add to taste)
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 can cream of mushroom soup
milk (fill soup can once)
1/4 cup Parmesan cheese

Saute mushrooms in oil, add rest of vegetables, sausage and spices/herbs.
Add vinegars, soup and milk.
Simmer.

Add mushroom mixture to wild rice blend when cooked through; mix thoroughly.
Cook at 350 F until heated through.
Optional: add shredded cheese & cook for an additional 5 minutes.

Serve with a salad.

Made by Wilma

SOUR CREAM COFFEE CAKE

I made this coffee cake this week, but in my opinion you really should not call it coffee cake if you don't add coffee... so I added some instant coffee.  Mmmmm!!


Although the filling was good, I would probably not add it as a layer within the cake... perhaps I'll half the recipe next time, add the filling as a topping (or skip it altogether) and I will probably add some raisins in the loaf.

1 cup white sugar

1 cup butter, softened

3 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 cup sour cream

(I added about 1 Tbsp instant coffee powder)

Filling:

1 cup chopped walnuts

3/4 cup white sugar

2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease one 8x12 inch pan.

In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. 

Add the eggs and beat well. 

Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.

To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. 

Pour the remaining cake batter on top and sprinkle top with the remaining filling. 

 

Bake at 350 degrees F (175 degrees C) for 40 minutes.

www.allrecipes.com

Broccoli with Garlic Butter and Slivered Almonds

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 Tbsp brown sugar
3 Tbsp soy sauce
2 tsp white vinegar
1/4 tsp ground black pepper
2 cloves garlic, minced
1/3 cup slivered almonds, lightly toasted

Place the broccoli into a large pot with about 1 inch water in the bottom.  Bring to a boil, and cook for 7 minutes, or until tender but still crisp.  Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat.  Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.  Bring to a boil, then remove from the heat.  Mix in the almonds, and pour the sauce over the broccoli.

Serve immediately.


Serves 6

www.allrecipes.com

Glazed Baby Carrots with Orange Juice, Brown Sugar and Ginger

1 pound of baby carrots
2 tbs. of butter
2 tbs. of brown sugar
1/3 cup of freshly squeezed orange juice
1 tbs.of grated peeled fresh ginger
Coarse sea salt
Freshly grated white pepper
1 tsp. of freshly squeezed lemon juice
Chopped fresh parsley for garnish


In a small saucepan combine all ingredients but lemon juice and parsley. Bring to boil uncover over medium heat, then cover and reduce the heat so the carrots simmer for 12 to 15 minutes until tender but not overcooked. Add the lemon juice and combine. Garnish with parsley.


Serves 4.


www.thepleasuresofthepalate.blogspot.com

SALSA CHICKEN

4 skinless, boneless chicken breast halves
4 tsp taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp sour cream (optional)

Preheat oven to 375 F.

Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake for 25 to 35 minutes or until chicken is tender and juicy and juices run clear

Sprinkle chicken evenly with cheese and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.  
Top with sour cream if desired.
Serve.

www.allrecipes.com

CHICKEN CAESAR PASTA CASSEROLE

• 2 cups tri-colored pasta, cooked and drained
• 2 cups rotisserie-cooked chicken, shredded
• 1 cup caesar salad dressing, Creamy Style
• 1/2 cup chicken broth
• 1/3 cup green onions, finely sliced
• 1/4 cup red bell peppers, diced
• 1 1/2 cups Italian cheese blend, shredded
• 1 cup croutons ( I use my Recipe#195639!)
• 1/4 cup parmesan cheese, shredded

Directions

1. In a large bowl, combine all ingredients EXCEPT croutons and parmesan cheese.
2. Pour mixture into a greased, 2-quart casserole dish. Top dish with croutons and parmesan cheese.
3. Bake at 350 degrees for 20 minutes or until casserole is heated through and croutons are golden brown.
   www.food.com

Church Windows

4 oz semisweet chocolate, melted and cooled slightly
2 TBSP butter
1 egg, beaten lightly
1 cup icing sugar
4 cups miniture coloured marshmallows
1 tsp vanilla
1/3 cup chopped walnuts (optional)
1/2 cup sweetened shredded coconut

1. Melt chocolate with butter, cool slightly. Mis in beaten egg, stir until combined. Stir in icing sugar and vanilla. Fold in marshmallows and nuts (if using).
2. Spread mixture on a large piece of wax or parchment papter. Using the paper, form mixture into a rolled log about 4 inch thick. Coat with coconut.
3. Freeze log for about an hour. Remove from freezer and slice into 1/2 inch thick slices.
Makes about 2 dozen slices.

Grandma's Peanut Butter Balls

I am posting these because I saw them in the newspaper and they looked good!

Cream together 4 heaping TBSP OR 1/4 cup softened butter and 2/3 cup peanut better.
Add 2 cups icing sugar and a pinch of salt. Stir.
Add 2 cups rice krispies.
Shape into balls. Freeze until solid.
Melt 4 squares semisweet chocolate with 2 TBSP shortening.
Dip balls into melted chocolate and place on cookie sheet.
Cool and serve.

Stuffing

1/2 lb butter or 1 cup margarine
1 cup minced onion
1/2 cup pine nuts/walnuts (I did cranberries)
6-8 cups cubed bread (I did 6)
2 Tbsp herbs (I did Italian Seasoning and Epicures Sundried Tomato and Herb)
Salt
Pepper
1/2 cup sliced celery
1/4 cubed apple

Melt butter/marg in a pan on the stove, add onion when melted (I also added a sprinkle of Epicures Minced Garlic). Remove from stove and mix in the rest of the ingredients. I stuffed mine right into my 10 lb turkey and baked them together. Enjoy!

ICY YOGURT POPS

I made these this week & they are so yummy!!  I used orange juice concentrate, but you could change the flavour by using fruit punch or any other juice concentrate or pureed fruit.

1 cup lower-fat plain yogurt
3/4 cup frozen juice concentrate, thawed, or pureed fruit
3/4 cup 2% or skim milk

Combine all ingredients.  Pour into 7 small paper cups.  Freeze until partially frozen.  Insert a wooden stick into centre of each; freeze until firm.  To serve, peel off paper cup.

(I used popsicle holders purchased at the local store.)

Dieticians of Canada Cook Great Food, pg 67

HONEY-GLAZED CARROTS

1 lb carrots, cut into 1" pieces
1 Tbsp liquid honey or brown sugar
1 Tbsp orange juice
2 tsp butter or margarine
1/2 tsp ground ginger
1/2 tsp grated orange zest (optional)

In medium saucepan over high heat, boil carrots until tender-crisp.  Add honey, orange juice, butter, ginger and, if using, orange zest.  Quickly stir for 2-3 minutes or until glaze forms.

(I added dill to the mixture.)

Serves 4

Dieticians of Canada Cook Great Food, pg 360

SPICED CHICKEN WITH PEACH CHUTNEY

Peach Chutney
1 lb peaches, peeled and thinly sliced (4 medium)
1/2 cup packed brown sugar
1/2 cup finely chopped red onion
1/3 cup cider vinegar
1/4 cup lemon juice
1 clove garlic, minced
1 tsp chopped ginger root
1 tsp chopped green chilies

Spiced Chicken
4 tsp dried oregano
1 Tbsp minced garlic
1 Tbsp vegetable oil
3/4 tsp fennel seeds
3/4 tsp ground cinnamon
3/4 tsp chopped green chilies
4 chicken breasts

Peach Chutney: In a saucepan, bring ingredients to a boil.  Reduce heat and simmer for 5 minutes.  With slotted spoon, remove peaches and set aside.  Simmer liquid until reduced to thick syrup.  Return peaches to saucepan and return to boil.  Remove from heat.  Cool.

Spiced Chicken: Preheat BBQ or oven.  In small food processor, combine ingredients for spice mixture; process until smooth.  Life up skin from chicken but do not remove.  Spread spices on chicken and replace skin.  Let stand for 30 minutes.

BBQ on greased grill for about 35 minutes or until no longer pink inside.  Or bake on greased baking sheet in in 400F oven.  Remove skin before serving with Peach Chutney.

Serves 4

Dieticians of Canada Cook Great Food, pg 275

GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp coarsely chopped almonds
2 Tbsp brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water 2 minutes.  Drain and rinse under cold water.  Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp.  Remove bacon from skillet.  Crumble; set aside.  Add minced shallots to drippings in skillet; saute 1 minute.  Add chopped almonds; saute 1 minute.  Remove and cool.  Add sugar and vinegar; stir until sugar dissolves.  Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

Cooking Light's Easy Summer Meals 2007

"KING OF ROCK" FROZEN PUDDING POPS

2 cups cold milk
1 package instant banana pudding mix
1 1/2 tsp warm peanut butter

Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes.  Allow to rest until nearly set, 4-5 minutes.

Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture.  Spoon the mixture into the popsicle moulds, tapping the mould on a hard surface to allow any air bubbles to escape.  Store in freezer until completely frozen solid, 5 hours to overnight.  Running warm water over the outside of the mould will make it easier to remove the pops.

FRESH FRUIT & YOGURT POPS

2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
2 cups plain or vanilla yogurt
1/4 cup white sugar
8 small paper cups
8 popsicle sticks

1.	Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2.	Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3.	Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.