Creamed Eggs Au Gratin March 30, 2009
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThis is a delicious recipe from the Joy of Cooking. You’ll need 4 boiled eggs.
Preheat oven to 350F. Heat until blended in a frying pan over low heat
- 1 Tbsp butter
- 1 Tbsp olive oil
Add
- 1/4 cup minced onion or shallots
Cook the onion, stirring, until softened but not browned (about 5 minutes). Remove from heat. The recipe says to put the onion mixture into a bowl and add everything to that, but I just added the ingredients below to the frying pan (it was pretty cool by the time I was ready to add stuff). It saves dirtying another bowl! Add and mix together gently:
- 4 hard-boiled eggs, chopped or sliced
- 1 cup of white sauce (see recipe here, or if you had to, you could use store-bought Alfredo sauce)
- 2 Tbsp of chopped herbs (I used some fresh parsley and dried Basil)
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic
- salt and pepper to taste
You can add other things too. I had an avocado that was ripe, so I cut it in half, scooped out one half and threw that in, cut into pieces about the same size as the eggs were cut into. I could also imagine adding a few capers, or grated cheese, and the Joy recommends 1 tsp. curry powder (added to the onions). Once everything is mixed in, transfer it to a baking dish (I used a 9 inch square pan). Sprinkle with
- 3/4 cup (or more, depending on your dish) fresh bread crumbs
- 1 Tbsp butter, cut into small pieces.
Bake until heated through and browned, about 15 to 20 minutes (less if the eggs are warm from just being boiled). If desired, place briefly under the broiler to brown and crisp the crumbs.
I wish I had taken a picture of it — it looked absolutely amazing and tasted that way too! 
Superb Macaroni & Cheese March 24, 2009
Posted by Teresa in : Dinner, Lunch , add a commentI got this recipe from the Michael Smith section of foodtv. What an excellent recipe! I didn’t have the lobster of course, but it’s great anyway! I used Cavatappi pasta, which is a nice alternative to macaroni or penne (I am quite tired of penne). Also, as usual, I substituted cheeses, combining aged cheddar, mozzarella, and gouda. I’m crazy, I know! 
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
There are few things as good as a warm bowl of homemade macaroni and cheese especially when it doesn’t come out of a box! I don’t normally put lobster in mine – and this version is great without my favourite crustacean – but it’s a great way to make the ordinary extraordinary!
- Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.
- Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.
- Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.
Mushroom Casserole March 16, 2009
Posted by Teresa in : Dinner , add a commentThis recipe comes from 101cookbooks – a great site for healthy, unique recipes!
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9×13 baking dish – just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
Serves about 8.
Pasta Carbonara March 13, 2009
Posted by Teresa in : Dinner, Lunch , add a commentI wanted to try a Carbonara sauce, so I found this one on the web and made it today… it turned out pretty yummy!
- 4 eggs
- 1/4 c. butter
- 1/4 c. whipped cream
- 1/2 lb. bacon, cut up
- 1 lb. fettuccine or spaghetti
- 1 c. grated Parmesan or Romano cheese
- 1/4 c. snipped parsley
- Pepper
Serves 12 side-dishes.
Taco Soup January 24, 2009
Posted by Teresa in : Dinner, Lunch , add a commentAll the best ingredients from tacos! Get a big pot and get going!
- one package of Veggie Ground Round (or 1 lb ground beef)
- half an onion, minced, about 1/4 cup
- 1 can of mixed beans (“bean medley” of PC Organics worked well), including the juice from the can
- 1 can diced tomatoes (I also had a fresh tomato, so I diced that and threw it in)
- 1 cup frozen corn (or 1 can of corn niblets)
The original recipe also called for 1 pkg taco seasoning mix and ranch dressing mix, but I just added a little chili powder, salt and pepper. If you use real beef, brown it thoroughly first, then add other ingredients. I highly recommend the Veggie Ground Round, as it’s easier, better for you, and tastes great! Heat up all ingredients until they are warmed through. Serve with
- 1 avocado, pitted and cut into pieces (or you could use guacamole)
- sour cream
- tortilla chips
You can crunch up the tacos like adding crackers to soup, or just munch on them on the side. The avocado and sour cream add SO much to the flavour — don’t leave them out! The original recipe also called for 1 can of hominy, but I had no idea where I could get that. The soup was great without it! Enjoy!
This recipe came from a 4H cookbook I bought just before Christmas! It’s huge – I am looking forward to trying more recipes from it!
French Toast Twists January 13, 2009
Posted by Teresa in : Breakfast , add a commentOkay, this isn’t about actually twisting french toast, although you could probably try and it would turn out great! This is just some ideas to make French toast more exciting!
Things to add to the egg, for flavour:
- oregano or basil, or
- parmesan cheese, or
- anise seed (not too much, just 1/4 tsp or so), or
- sugar
Things to do with the bread:
- cut the crusts off, or
- cut the slices in half for better cooking (no gooey spots in the middle), or
- use a cookie cutter or biscuit cutter on the slice of bread before dipping it in egg
Things to top it with:
- jams – various fruit jams, but don’t forget red pepper jelly!
- syrups – maple is the favourite around here, but saskatoon or blueberry syrup is nice too!
- cheese – if you do a savoury spice
- or just plain butter
Yummy Winter Soups January 12, 2009
Posted by Teresa in : Dinner, Lunch , add a commentIt’s the season for soup, and I’ve made a few lately that I thought I’d share!
Easy Potato Soup
Easy because I already had left over mashed potatoes!
Melt in a soup pot over low heat:
- 3 Tbsp unsalted butter
Add and cook, stirring, until tender but not browned, about 20 minutes:
- 6 medium leeks, chopped (I used green onions; I’m not sure what the difference is, but they worked great)
Stir in:
- 11/2 pounds all-purpose potatoes, peeled and thinly sliced,
- 6 cups stock or broth – poultry, chicken, or vegetable, or water, or a combination to make 6 cups
Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. For a finer texture, push through a sieve. Season with:
- salt and white or black pepper to taste
Thin, if necessary with water or additional stock or broth.
OR you can do like me and use already mashed potatoes, about 2 cups, and then only add about 1/2 cup stock. Mix, heat, done. (I actually used wasabi mashed potatoes, a recipe from the Rachel Ray cookbook I’ve been using a lot lately, and it was delicious! All you do is add 1-2 Tbsp of wasabi paste to your mashed potatoes when they are all mashed! Deeee-licious!)
Pumpkin Soup
Reminiscent of pumpkin pie, this is a yummy, flavourful soup!
Heat in a soup pot over medium heat:
- 1 Tbsp butter or olive oil
Add and cook until translucent, about 8 minutes:
- 1 cup minced onions
- 1/2 cup minced celery
- 3 cups canned pumpkin or 2 cups fresh pumpkin, cooked
- 3 cups scalded milk, or chicken stock or broth
- if you use stock or broth, add 3/4 cup heavy cream or half-and-half
- if you like, 1/2 cup finely julienned ham (I did, and it was great)
- 1 Tbsp sugar or 2 Tbsp brown sugar
- if you like, 1/2 tsp ground ginger
- if you like, 1/2 tsp ground cinnamon
- salt and black pepper to taste
Heat through, but do not boil. Puree (a whizzer that you can put right into the pot is easiest) and reheat.
Turkey Stew in Oven Bowls
Straightforward use of turkey leftovers… but so delicious! I used French Onion Soup bowls and warmed the stew in the oven!
- Leftover turkey, cut into cubes or small pieces
- 5-7 cranberries per bowl, frozen or fresh if you have ‘em
- frozen corn, spoonful per bowl
Combine the above ingredients into a bowl. Make sure there’s more turkey than corn or cranberries.
- croutons or bread cut to fit the top of the bowl
- turkey or beef gravy, drizzled on top
Put the lid on the bowls and warm in the oven at about 300 F until warmed through, 20-30 minutes. Add cheese to the top and broil for a few minutes if you like! (This recipe was my own creation.)
First 2 recipes come from the Joy of Cooking.
Never Fail Biscuits November 13, 2008
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThe most delicious tea biscuits ever! And very quick and easy!
- 2 cups flour
- 2 Tbsp. sugar
- 2 tsp. cream of tartar (buy this in the spice section of the grocery store if you don’t have any)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup margarine or butter
- 1 egg
- 2/3 cup milk (I used rice milk and it worked great)
Mix dry ingredients together. Cut in margarine or butter with two knives or a pastry blender until the consistence of crumbs. Beat eggs slightly and add with milk. Stir only til dough follows fork around bowl. Turn out on floured board (or clean counter top), and knead for 1 minute. Pat out 1/2 inch thick, cut with 2 or 3 inch biscuit cutter (or whatever size you prefer). Bake on ungreased cookie sheet – I used my pizza stone from Pampered Chef and it works perfectly for a single recipe – in hot oven 400°F for 15 minutes. Makes 12-14 biscuits.
Recipe from the Lutheran Family Cookbook
Crunchy Japanese Fish with Crunchy Noodle Toss November 4, 2008
Posted by Teresa in : Dinner , add a commentAnother great recipe! Rachel Ray calls it “make your own take-out.” I used snapper (or was it perch), so I think it would work with any fish you have (thawed). Preheat oven to 400 °F.
- coarse salt
- 2 pounds haddock fillets (or other fish)
- 2 pinches of cayenne pepper
- zest and juice of 1 lemon
- 3 cups rice crispie cereal (half crushed, half left whole… I did more like 2 cups crushed, 1 cup whole and that worked fine)
- 3 Tbsp. chopped fresh flat-leaf parsley
- 3 Tbsp. chopped fresh chives
- 1/2 cup butter, melted
FOR THE LO MEIN (NOODLE TOSS)
- 1/2 pound thin spaghetti (spaghettini or angel hair), about one small box.
- 3 Tbsp. vegetable oil (recommend grapeseed if you have it)
- 3 garlic cloves, chopped
- fresh ginger, a piece about 2 inches long, chopped
- 1 cup shredded carrots (or 1 carrot peeled and cut into matchsticks)
- 2 cups bean sprouts (which I didn’t have, but made the recipe anyway)
- 1 can of sliced water chestnuts, drained and chopped (8 oz or 237 ml)
- 1 red bell pepper, cored, seeded and thinly sliced
- 6 scallions, sliced on an angle
- 1/3 cup dark aged soy sauce (tamari), or the best soya sauce you’ve got
Bring a pot of water to boil, add the pasta and salt the water. Cook the pasta until slightly undercooked, and drain.
While the pasta is cooking, prepare the fish. Season the haddock with salt, pepper, lemon zest, and the juice of 1/2 the lemon. Cut the remaining lemon into wedges and reserve. Crush half (or so) of the rice crispies in a plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter, then coat evenly in the cereal coating and place on a cookie sheet. Bake for 17 or 18 minutes, until evenly golden and crisp.
After the fish goes into the oven, heat a large skillet over high heat. Add the vegetable oil, garlic, ginger, and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another 2 minutes then add the drained, hot pasta. Add the tamari (soy sauce) and remove from heat. Toss for a minute for the pasta to absorb the tamari (soy sauce) and vegetable juices, and divide the Lo Mein among 4 plates. I admit I left off a few of the veggies, simply because I didn’t have them, but the noodles still turned out very yummy! Serve with the crispy oven-fried fish and pass the lemon wedges at the table. Enjoy!
Eggs-traordinary Toasty Baskets November 3, 2008
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThis recipe is another gem from Rachel Ray’s 365: No Repeats cookbook! Great for any meal (not just breakfast). Preheat the oven to 400 °F.
Get out your muffin tins!
- 1 Tbsp. extra virgin olive oil
- 4 slices bacon, chopped
- 1 garlic clove, chopped
- 1/2 small onion, chopped
- 1/4 tsp. red pepper flakes
- salt and freshly ground black pepper
- 4 slices soft white bread (but I used multigrain and it was delicious as well)!
- 3 Tbsp. melted butter (unsalted)
- 1 tomato (vine-ripened, if you have), chopped
- 4 eggs
- grated parmigiano-Reggiano cheese, or other cheese
Preheat a small skillet over medium heat, add 1 Tbsp olive oil (once round the pan) and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt and pepper. Cook until the onions start to turn translucent, about 3 minutes.
With a serrated knife, cut the crusts from the bread. With a rolling pin (or a large jar or glass), flatten each slice or bread as thins as you can get it. Nestle each thin slice of bread into the cup of a non-stick standard 1/2 cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides. It should be all the way up the sides, or slightly above. If the bread rips, don’t worry about it, just smoosh it together a little. If your muffin tins aren’t non-stick, put some melted butter in first, then the bread. Either way, once the bread is in, brush it lightly with melted butter.
Add the tomatoes to the bacon and onions. Turn the heat up a little to evaporate some of the liquid of the tomato, about 1 minute. Also, one time when I made these, I cheated and used bacon bits (gasp!) instead of real bacon, and it worked okay! I just don’t buy bacon very often! So I added the bacon bits now, after the tomatoes, and stirred it all together.
Working one at a time, crack the eggs into a small bowl and the carefully transfer to the bread-lined muffin tins. The goal is not to break the yolk. Alternately, you can scramble the egg and pour it in that way. I found that I had to pick the smallest eggs I had – the large ones would flow over the side. So, I was also thinking that if your eggs are big, you could scramble 3 and pour them into 4 muffin tins (I’m going to try this next time I make them). Anyways, you get the idea. Sprinkle the egg with salt and pepper. Top each egg with some of the tomato-bacon mixture (1/4 each) and then a little cheese. Place in the hot oven and bake for 15 minutes! How easy was that?!? You could also change up the ingredients a little – like using feta cheese (my idea), adding green olives or sausage instead of bacon (Rachel Ray’s idea). Experiment (but don’t go crazy)!
