Sunday, February 5, 2012

Penne from Heaven

I can't seem to get enough of feta cheese these days. I had to stop Tom eating so I could take a picture.
2 tsp olive oil
1 c choppped red onions
2 tsp minced garlic
1 1/2 c chopped zuchinni
1 can diced tomatoes (28 oz)
1 cup tomato sauce
1 Tbsp each minced fresh oregano and basil
1/2 tsp fresh ground pepper
1/4 tsp crushed red pepper flakes
12 oz uncooked penne pasta
8 oz shrimp raw and peeled. ( I used the frozen cooked ones cause they are cheaper)
1/4 c sliced black olives
1 cup crumbled feta cheesse
1. Heat olive oil in a large pot over medium heat. Add onions and garlic and cook and stir about 3 minutes until onions are softened. Add zuchinni and cook 3 minutes more.
Add diced tomatoes and their liquid,tomato sauce, oregano, basil, pepper and ctushed red pepper flakes. Bring to boil. Reduce heat and simmer for 10 minutes uncovered.
2. While suace is cooking prepare penne according to pkg directions.
3. Add shrimp and olives to sauce. Heat through about 3 minutes.
To serve, spoon cooked penne onto serving dishes. Top with suace followed by feta and chopped parsley.

Honey glazed Curry Chicken

I have to thank the Ladies of Saskatoon cookbook for this one. Still on my let's try something new today.
3 lb chicken pieces( can be wings, thighs,breasts)
1/2 c flour
1/2 tsp salt
1/2 tsp cayenne pepper(optional)
1/2 c butter divided
1/4 c brown sugar
1/4 c liquid honey
1 lemon juiced or 1/4 c lemon juice
1 Tbsp soy sauce
1 1/2 tsp curry powder
In a bag, place flour, cayenne and salt. add chicken and shake to coat. Pour 4 Tbsp butter into baking pan, then add coated chicken. turn once to coat. Bake for 30 minutes at 350. Meanwhile combine rest of ingredients and the remaining butter. Pour over chicken and return to oven until chicken is done. Cooking times may vary depending on the type of cut used, approximately 10 - 20 minutes. Serve over rice.

Monday, January 30, 2012

LEMON Ice Box Pie

 1 Can of Sweet and condensed milk
 2 egg Yolks
1/2 cup fresh squeezed lemon juice
1 tsp lemon zest

Mix Sweet and condensed milk with lemon juice and zest until smooth then add 2 lightly beaten egg yolks. Pour mixture into graham crust and bake in preheated 350 degree oven for 20 mins. I think it's best made the day before and kept in the fridge.

Cut into slices and top with whip cream.

Sunday, January 29, 2012

Blueberry Banana Pancakes

Blueberry Banana pancakes
1 1/3 cups flour
2/3 cup oat bran
2 tsp baking powder
1 tsp baking soda
1/2 c ripe mashed banana
1 egg
1 Tbsp maple syrup
1/2 tsp vanilla
1 cup fresh blueberries.
If you have ever made pancakes from scratch. Mix dry ingredients. Mix wet ingredients then combine just until ingredients are moistened. do not overmix. Fold in blueberries.
Makes about 10 pancakes.
These are yummy topped with syrup or vanilla yogurt and strawberrry sauce
Strawberry sauce
2 c diced strawberries
3 tbsp maple syrup
1/4 c orange juice
1 Tbsp corn starch
Cook over medium heat until thick and bubbly.

Pizza dough

Also from Looneyspoons I found a quick rising, whole wheat pizza dough.
1 cup flour
1/2 c whole wheat flour
t 1/4 tsp quick rising yeast
1/2 tsp salt
2/3 cup very warm water
2 tsp olive oil
2 tsp liquid honey
1 Tbsp corn meal
1. In a med bowl combine both flours yeast,and salt. Mix well.
2. Measure warm water in measuring cup, then stir in olive oil and honey. Pour mixture over dry ingredients and mix with a wooden spoon. Turn onto lightly floured surface and knead for 2 minutes. Coat another bowl lightly with olive oil and put ball of dough inside. cover with plastic wrap and let rise in a warm place for about 20 minutes, until double.
3. Spray a 12 inch pizza pan with spray and dust with cornmeal.
Roll dough into 12 inch circle. You can top your pizza now and bake at 425 for about 15 minutes, Or prick crust in several places with a fork and bake untopped for 6 minutes, Remove crust from oven and then add your topping and and bake for about 8 to 10 minutes more.
I made a greek pizza and it was very tasty.!

Chicken pie

I used leftover turkey for this one.
1 tsp olive oil
1 cup diced onions
1/2 cup diced celery
1 tsp minced garlic
3 cups thinly sliced mushrooms
3/4 cup forzen mixed peas and carrots thawed.
1 tsp tyme
1/4 tsp poultry seasoning
1 3/4 c chicken broth
1 cup cream style corn
1 cup evaporated milk
3 Tbsp flour
3 c chopped cooked chicken or turkey.
1 Tbsp minced parsley
Biscuit crust
1 c flour
1/2 c whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup mashed sweet potato
1/2 c buttermilk
3 Tbsp melted butter
1. Preheat oven to 400 degrees. Place 8 - 7 oz ramekins on a foiled lined baking sheet
2. To make filling, heat olive oil over medium heat in a large pot. Add onions, celery,garlic. Cook unitl onions soften, about 3 minutes. Add mushrooms and cook unitl mushrooms are tender. Stir in peas and carrots, thyme and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered for 2 minutes
3. In a small bowl whisk together evaporated milk and flour until smooth. Add to pot. cook until mixture thickens. Remove from heat and add chicken and parsley. Keep warm.
4. To make crusts. combine both flours, baking powder, baking soda, salt in a large bowl. In another bowl whish sweet potato, buttermilk and 2 Tbsp melted butter. Add wet to dry ingredients and stir gently until it forms a ball. Transfer dough to a floured surface and roll or pat down to a 1/2 inch thickness. Cut circles slightly smaller than your ramekin. Fill ramekins with warm chicken and place biscuit on top. Brush with melted butter and cook for 13 - 15 minutes. Let stand for 5 minutes before serving.

Wednesday, December 1, 2010



1 Lb ground beef
1 Med onion
2 cans of red kidney beans
1 lg can of stewed tomatoes
1 cup of ketchup
4 Tbsp brown sugar
1 tsp dry mustard
1 Tbsp vinegar
2 Tbsp chili powder
3/4 cup water
salt and pepper to taste

Brown ground beef with chopped onion and drain. Add all ingredients and let simmer at least an hour. Serve with grated cheese and a dollop of sour cream