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Sunday, January 31, 2010

Valentine Champagne Truffles


Servings: Makes 25-30 truffles


Comments:

These truffles are a wonderful confection for Valentine's Day. They are rich and smooth and are sinfully delicious. A very romantic "Sweet" for your honey.

Ingredients:
6 ounces semisweet chocolate, chopped into small pieces
1/4 cup (1/2 stick/2 oz/56g) butter, cut into small pieces
3 tablespoons whipping cream
1 beaten egg yolk
3 tablespoons champagne or whipping cream
1/4 cup unsweetened cocoa powder, sifted powdered sugar or small white decorative candies (for rolling truffles in) and/or melted white or dark chocolate for drizzling over truffles

For White or Dark Chocolate Coating: (optional)* (see note below)
8-16 ounces best quality bittersweet or white chocolate, chopped into small pieces, melted

Instructions:
1. Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 minutes.

2. Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.

3. Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm.

4. Gently dip balls in melted white or dark chocolate*, or roll in unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies until evenly coated, reshaping as necessary. Place truffles on wax paper lined cookie sheet, and if desired, drizzle with melted white or dark chocolate. Store in airtight container in refrigerator until ready to serve. Serve in decorative foil candy cups, if desired.

Makes 25 to 30 truffles.

*Note: Depending on how many of the truffles you are going to coat in chocolate, you will need anywhere from 8-16 ounces of chocolate, melted. If NOT coating truffles in chocolate at all but rolling them in cocoa, powdered sugar, or white decorative candies, you will NOT need this extra chocolate for this recipe.

Make-Ahead Tip
Prepare truffles as directed and store tightly covered in the refrigerator up to 2 weeks.

BBQ Tomatoes


Summer 2006

By: Mark MacEwan, Executive Chef, North 44° Restaurant
from LCBO Food and Drink

These tomatoes are delicious on their own or as a separate side dish for any kind of meat off the grill.

2 medium-size, ripe tomatoes
1 tbsp (15 mL) olive oil
½ tsp (2 mL) chopped garlic
Salt and freshly ground pepper
1 tsp (5 mL) tender thyme leaves

1. Cut out stem of tomatoes, slice in half and toss with olive oil, garlic salt, pepper and thyme.

2. Place on barbeque, cut-side down, over medium heat until slightly charred on both sides, 3 to 4 minutes per side. Tomatoes should be almost molten.

3. Remove and serve with rice. Alternatively, chop the tomatoes and stir into the rice.

TYROPITA

(CHEESE PIE)


Makes: 6 servings

1 lb Feta cheese
1 lb phyllo pastry
1/4 lb ground kefalograviera cheese
1 cup milk
3 tbsp butter
4 eggs, beaten
dill or mint, diced
pepper
margarine, a little

1. Mash the feta cheese with a fork and add the kefalograviera, milk, butter, dill (or mint), eggs and
        pepper.
2. Butter a pan with the margarine and place half the sheets of phyllo on the bottom also buttered
        with the margarine (so it doesn’t stick).
3. Pour the cheese mix and cover with the rest of the phyllo sheets, also buttered with margarine.
4. Bake in medium oven for about 1 hour.

SPINACH, RICE AND FETA PIE

MAKES: 6 Servings


2 tsp butter
3/4 cup onions, chopped
2 tsp all - purpose flour
½ tsp salt
1/4 tsp pepper
1 ½ cups long grain rice, cooked
3 ounces feta cheese, crumbled
1 egg, lightly beaten
2 egg whites
10 ounces frozen spinach, chopped, thawed and drained
2 tbsp olive oil
olive oil flavoured cooking spray

1. Preheat oven to 400 degrees.
2. Spray a 9 inch pie plate with the cooking spray.
3. Squeeze all moisture out of spinach.
4. In a large saucepan, over medium heat, melt butter and saute onion 3 minutes.
5. Stir in flour, salt and pepper.
6. Gradually add in milk stirring with a whisk, until smooth.
7. Bring mixture to boil, reduce heat and simmer until slightly thickened, stirring constantly.
8. Remove from heat. Stir in rice, Feta, egg white and spinach.
9. Pour mixture into prepared pie plate, sprinkle top with Parmesan and bake for 35 minutes.
10. Turn broiler on and broil until top is golden brown.

PILAFI

2 cups long grain rice

½ cup chopped green pepper
½ cup chopped red pepper
½ cup chopped onion
1/4 cup chopped celery
2 tbs minced parsley
1 clove garlic, minced
1 cup olive oil
1 cup of water
1 package or cube of vegetable stock
salt and pepper
dash of oregano, thyme and cumin

1. In a large pot, heat the olive oil.
2. Add the peppers, onions, celery, parsley and garlic.
3. Fry lightly then add the rice and fry it all together for a few minutes, stirring constantly so the
         rice doesn't stick.
4. Add your spices and stock. Stir, mixing well.
5. Let cook until the rice is tender.
6. When the rice is done, take the pot off the heat and cover tightly. Let sit for 10 minutes before
      serving.

Saturday, January 30, 2010

Root Beer Float Pops


Makes six 8-ounce pops or eight 6-ounce pops


4 cups Root Beer
6 or 8 Maraschino Cherries, stemmed
2 1/2 cups Vanilla Ice Cream

Pour cold root beer into a pitcher and put it in the freezer for 10 minutes. (This will make it very cold reduce the ice cream melt factor).

Put a cherry in each mold. Pour some root beer into each mold until it is half full.

Gently lower a small scoop of ice cream into each pop mold so it is about three quarters full.

Slowly add more root beer until the molds are full. Scoop off the foam with a spoon. Freeze for at least 6 hours.

Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.

Pan-Seared Whitefish with Lobster Kabocha Squash


Autumn 2006

By: Stephen Treadwell, Chef, Treadwell Restaurant
from LCBO Food and Drink

Truffle flour is the hot new item for the pantry shelf. It is much cheaper than buying truffles and delivers a huge truffle flavour for a small amount of cost. Regular truffles run about $4,000 a kilo to buy-the flour costs about $14 for 40 grams, making it a real deal. However, truffle flour is hard to find. Check high-end gourmet shops or look for it on U.S. gourmet websites. I generally mix it with regular flour in a 3 flour to 1 truffle flour ratio. To make it easier to serve this dish, make the spinach ahead of time and reheat. Make the tempura batter before frying the fish so it is ready.

Squash
½ vanilla bean pod
¼ cup (50 mL) unsalted butter
1 small Kabocha or Hubbard squash, peeled and cleaned
4 oz (125 g) cooked, diced lobster meat
Pinch ground nutmeg
Salt and freshly ground pepper

Tempura Garnish
Canola oil for frying
¼ cup (50 mL) all-purpose flour
¼ cup (50 mL) ice water
Salt and freshly ground pepper

Fish
Four 5 oz (150 g) whitefish filets
¼ cup (50 mL) truffle or all-purpose flour for dusting fish
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) capers
2 tbsp (25 mL) chopped parsley
4 cups (1 L) packed baby spinach
4 sprigs of chervil

1. Split open vanilla bean and use the point of a knife to scrape out seeds, reserving the pod. Mix seeds with butter and set aside.

2. Cut 4 thin slices of squash to use as garnish and reserve to make squash tempura. Cut remaining squash into 1-inch (2.5-cm) pieces. Place cubed squash in salted water with vanilla bean pod and cook for 8 to 10 minutes or until squash is tender. Drain water and discard vanilla bean pod. Return squash to pot and cook over low heat for 1 minute, shaking pot to dry squash.

3. Mash squash to a smooth consistency. Mix in lobster meat and season with nutmeg, salt and pepper. Set aside and keep warm.

4. Heat 1-inch (2.5-cm) canola oil in a small wok or deep skillet over high heat to make squash tempura. Combine ¼ cup (50 mL) flour and ice water to make a thin batter. Season with salt and pepper. Add reserved slices of squash to batter to coat. When oil is hot add squash slices and cook until just golden, about 30 seconds per side.

5. Season fish with salt and pepper and dust with flour.

6. Heat oil in a nonstick pan over medium-high heat. Sear whitefish, skin down, until skin is crisp, about 30 seconds to 1 minute. Turn fish over and cook for another minute or until fish is medium rare. Cook fish in batches adding more oil to pan as needed. Remove fish from pan and keep warm.

7. Return pan to heat. Add reserved vanilla butter and cook until butter is browned and smells nutty, about 30 seconds. Add lemon juice and capers. Pour into a small bowl and stir in parsley.

8. Return pan to heat. Add spinach and cook for 30 seconds or until wilted.

9. Divide spinach between 4 plates. Place a piece of whitefish on top and spoon over lemon vanilla butter. Top with a spoonful of lobster squash and garnish with a piece of crispy squash and a sprig of chervil.

Serves 4

TARAMOSALATA

(GREEK PATE)


Makes: 6 servings

2 slices wholewheat bread, crust removed
2 tbsp milk
½ lb smoked cod roe
6 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, peeled and pressed
½ cup heavy cream plus
2 tbsp heavy cream
2 tbsp parsley, fresh, chopped

1. Pepper to taste paprika, black olive for garnish.
2. Place the bread in a shallow dish, sprinkle the milk over and leave to soak.
3. Using a spoon or knife, scrape the cod roe out of it’s skin and into the food processor or blender.
4. Add the olive oil, lemon juice, garlic and bread, and puree until smooth.
5. Beat the cream until it thickens but is not soft.
6. Turn the cod roe mixture into a bowl, fold cream and parsley until well mixed.
7. Season with black pepper.
8. Turn into a serving dish and garnish with paprika and few black olives.
9. Serve with hot pita bread.

KOTOPOULO KAPANCINI

Makes: 4 servings


4 chicken pieces, skinned
salt
freshly ground pepper
3 tbsp olive oil
1 tbsp butter
1 small onion, chopped
3 garlic cloves, crushed
½ cup Dry white wine
1 lb ripe tomatoes, peeled, seeded and chopped
1 tbsp tomato paste
1 cinnamon stick
4 cloves
6 Allspice berries
1 cup water
1- 2 tbsp fresh parsley, chopped

1. Sprinkle the chicken liberally with salt and pepper.
2. Heat the oil with the butter in a large casserole, add the chicken and fry over moderate heat for
     about 5 minutes until soft.
3. Return the chicken to the pan, pour in the wine, then add the tomatoes and tomato paste and mix
     well.
4. Let the mixture bubble for a few minutes.
5. Meanwhile, pound the spices with a pestle in a mortar.
6. Add to the casserole with the water and stir well to mix.
7. Cover the pan and simmer for 45 - 60 minutes until the chicken is tender.
8. Taste and adjust seasoning, stir in the parsley and serve immediately.

DOLMADES

(STUFFED GRAPE LEAVES)


Makes: 4 servings

½ lb Grape leaves
1 lb onion, finely chopped
1 cup rice
1 cup olive oil
1 batch dill, finely chopped
juice of 1 lemon

1. Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.
2. Mix the onions with half the oil.
3. After a while, mix in the rice, 250ml hot water and the remaining except for the oil and the
     lemon juice.
4. Boil the mixture for 4 to 5 minutes.
5. Wrap one tbsp of the mixture with a grape leaf and repeat until completed.
6. Carefully place the dolmades in a pot with some space between them.
7. Cover the dolmades with a plate and add the rest of the oil and the lemon juice with 500ml of
      water.
8. Boil at low heat for 30 minutes, until some water is absorbed and the rice is done.
9. Serve cold with slices of lemon.

Friday, January 29, 2010

Zesty Marinated Baked Rainbow Trout


Idaho Trout* whole dressed rainbow trout

Zesty Italian salad dressing
Salt and pepper
Lemon pepper
Garlic salt (optional)
1 medium yellow or white onion, chopped (optional)
2 tablespoons butter or margarine, melted

Marinate trout in Italian dressing in the refrigerator overnight.

Preheat oven to 350°F.

Place trout in a well-greased shallow baking dish; discard marinade. Season trout cavities with salt,

pepper and garlic salt to taste. Fill the cavities partially with onions.

Drizzle melted butter over the fish. Cover the dish with aluminum foil and bake, removing

the foil after 20 minutes. Bake until the fish flakes easily with a fork, 5-6 minutes for each 1/2 inch of thickness.

Makes 4 servings.

Mai Tai Pops


East meets west in these Polynesian Mai Tai Pops. Think hula dancers, orchard leis, flaming torches, and some campy tiki fun. If you are really ambitious and want to create pops you won’t find anywhere else, make your own tiki head silicone molds to shape these pops. I like to present these pops on a bed of flowers or individually on a small plate next to a single orchid.


2 tablespoons light rum
2 tablespoons dark rum
3 tablespoons orange curaçao
2 1/2 cups fresh orange juice
1 1/4 cups sour mix (lemon & lime juices with simple syrup)
1/4 cup orgeat syrup or almond syrup
2 limes, unpeeled, cut into thin rounds
1/4 cup sliced almonds
12 fresh mint leaves

1. In a pitcher, combine the rums and curaçao, orange juice, sour mix, lime juice, and orgeat syrup.

2. Reserve 1 lime slice for each pop. Peel the remaining slices. Distribute the almonds, peeled lime slices, and mint leaves evenly among the pop molds.

3. Pour the juice mixture into the molds. Freeze for at least 12 hours.

4. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds.

Stick a reserved lime slice onto each stick for garnish. Let these pops transport you to summer in the South Seas.

KALAMARI

(DEEP FRIED SQUID)


Makes: 6 servings

2 lbs Baby squids
flour
vegetable oil
2-3 lemons
½ cup onion, chopped
salt

1. Mix the flour with the salt.
2. Wash the squid and “toss” it in the flour to bread it.
3. Fry well on all sides in hot vegetable oil.
4. Top with the onion and serve hot with sliced lemon.

GRILLED LOIN CHOPS

Makes: 4 servings


8 lamb loin chops
1 tbsp Dijon
1 tbsp balsamic or red wine vinegar
2 garlic cloves, minced
1/4 tsp pepper
1/4 cup olive oil
4 tsp Basil leaves; slivered, fresh

1. Use fresh or frozen chops. If using frozen, thaw in refrigerator overnight.
2. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish.
3. In a small bowl, whisk in mustard, vinegar, garlic and pepper. Slowly whisk in oil; then stir in
basil.
4. Pour and spread over chops, turning to coat both sides.
5. Cover and refrigerate for at least 1 hour, but not more than four hours.
6. Bring to room temperature 30 minutes before grilling.
7. Place chops on oiled grill 4 to 6 inches above medium- hot coals or on medium-high setting and
grill for about 5 minutes per side or until done to your liking.

GREEK BASIL DRESSING

Makes: 1 Batch (2/3 cups)


1 garlic clove, minced
1 shallot or scallion – cut into thirds
6 Greek olives, pitted
1 tsp dijon mustard
1 tbsp balsamic vinegar
1/4 tsp grated lemon zest
1 tbsp fresh lemon juice
1 small tomato, quartered
1/4 tsp freshly ground pepper
3 tbsp chopped fresh basil
1/4 cup olive oil
salt and pepper to taste

1. In a blender or food processor, blend all ingredients except olive oil.
2. Add olive oil gradually, processing until combined.
3. Add salt and pepper to taste.

Thursday, January 28, 2010

Trout with Mediterranean Vegetable Medley


4 Clear Springs* dressed trout

Salt and pepper
Flour for dusting
2 tablespoons olive oil
VEGETABLE MEDLEY
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 cup halved and thinly sliced red onion
2 garlic cloves, finely chopped
4 teaspoons white wine
2 tablespoons lemon juice
1/2 cup mini plum tomatoes, halved
1 14-ounce can quartered artichoke hearts, rinsed and drained
Salt and pepper
2 tablespoons minced fresh parsley, for garnish

Season trout with salt and pepper to taste. Dredge in flour.

Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add trout and cook for 7 minutes per side, or until it reaches an internal temperature of 140°F.

To prepare the vegetable medley, heat olive oil in another sauté pan over medium heat. Add mushrooms and cook until browned, then stir in onions and garlic; continue sautéing until onions are translucent, about 3 minutes.

Stir in wine and lemon juice. Add tomatoes, artichoke hearts, and salt and pepper to taste; cook until liquid is reduced by half. Place trout and vegetable medley on plates. Garnish with parsley.

Makes 4 servings.

Honeydew Melon Pops


Perfectly ripe honeydew melons are extraordinarily juicy and sweet. For these pops choose melons that have a high water content that are a little overripe. Honeydew is rich in vitamin C and potassium. Try layering the honeydew mixture with the watermelon and cantaloupe variations for beautiful pastel pops.


4 cups diced (1/2-inch cubes) ripe honeydew melon
1/3 cup plain yogurt
Juice of 3 limes
Grated zest of 1 lime
3 teaspoons honey

1. Put 2 cups of the melon, the yogurt, and lime juice and zest in a food processor or blender; process until smooth.
2. Add the honey; process again to combine.
3. Stir in the remaining 2 cups melon.
4. Fill the pop molds with the mixture. Freeze for at least 6 hours.
5. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Serve.


Watermelon Almond Pops
Replace the honeydew melon with 5 cups diced watermelon, and replace the lime juice with 2 teaspoons almond extract. Add 1/3 cup almonds.

Cantaloupe Mint Pops
Replace the honeydew melon with 4 cups diced cantaloupe, and replace the yogurt with 1/3 cup soy milk. Add 3 chopped fresh mint leaves.

KOTTA PILAFI

(CHICKEN AND RICE)


Serving size: 6 servings

6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion, finely chopped
1 ½ cups canned tomatoes
2 cups water
1 tsp ground cinnamon
Salt and pepper
1 cup uncooked rice
Dairy sour cream

1. Saute chicken breasts in butter until golden brown.
2. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30
minutes.
3. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is
tender, adding more water if necessary.
4. Serve with a bowl of cold dairy sour cream, to be spooned over the pilaf.

CURRIED LAMB SHANKS IN WINE

Makes: 4 servings


4 tbsp oil
4 Lamb shanks
4 tbsp flour
1 ½ tsp curry powder
1 cup water
1 cup dry white wine
1 onion, thinly sliced
garlic salt
salt
pepper

1. Heat oil in a heavy skillet with a tight-fitting lid.
2. Add shanks and brown slowly on all sides.
3. Remove shanks from pan.
4. Add flour and curry powder to drippings and blend well; add water and wine, stirring, until
thickened.
5. Return shanks to pan, season with salt, garlic salt and pepper.
6. Top with onions.
7. Cover and simmer gently for 1½ hours until tender.

BIFTEKIA

2 slices of bread, soaked in water for 10 minutes

2 lbs minced beef or pork
1 large onion, grated
1 egg
1 tbsp oregano
2 tbsp thyme
1 tbsp fresh mint, chopped
parsley, chopped
salt
pepper
1 lemon, to garnish

1. Squeeze excess moisture from the bread and discard the crusts.
2. Mix together all the ingredients, in a bowl, by hand.
3. Let this mixture stand for half an hour if you have the time.
4. Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on
each side; or even better place them on an oiled grid and barbecue them for 5 to 6 minutes on
each side.
5. They should be slightly uncooked inside and moist; turn them over once, but do not let them get
scorched.
6. Serve them with quartered lemons on the side of the platter, with some fresh salad.

Wednesday, January 27, 2010

Banana Blueberry Swirl Popsicles




Ingredients


Makes 10 ice pops

3 to 4 ripe bananas (1 pound)
1 1/2 cups yogurt
3 tablespoons sugar
Juice of 1/2 lemon
1 cup fresh blueberries

Directions
1.In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.

2.Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours

3.Dip molds quickly in hot water to unmold.

Bacon-Wrapped Trout



Summer 2005

By: Jennifer McLagan

Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn.

4 cloves garlic, smashed
4 sprigs sage
4 sprigs thyme
4 whole trout, 12 to 14 oz (375 to 430 g) each, cleaned
Salt and freshly ground pepper
8 slices bacon
String

1. Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.

2. Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.

3. Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.

4. Cut off the string and serve.

Tip
To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.

Serves 4

TOMATES YEMISTES

(STUFFED TOMATOES)

Makes: 6 servings
Cooking time: 45minutes
Oven temperature: 180C(350 F)

12 medium ripe tomatoes
sugar
salt
freshly ground pepper
1 large onion, chopped
1 ½ cup short grain rice
1½ cup hot water
2 tbsp chopped parsley
2 tbsp chopped mint
water or dry white wine

1. Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities with a little sugar. Keep
aside.
2. Put pulp in a saucepan with salt, pepper and ½ tsp sugar and simmer until soft.
3. Press through a sieve and reserve pulp.
4. Gently fry onion in half of the oil until transparent.
5. Stir in rice, hot water, parsley, mint and season to taste.
6. Bring to the boil, cover and simmer gently for 10 minutes until liquid is absorbed.
7. Fill tomatoes, allowing room for rice to swell.
8. Replace tops and stand in an oven dish. Pour pureed tomato pulp and equal quantity of water or
white wine into dish. Spoon remaining oil over tomatoes and cook, uncovered, in a moderate
oven for 30 minutes. Serve hot or cold.

MARINATED OCTOPUS

2 medium octopus

1 cup olive oil
1 cup wine vinegar
1 large onion
1 tbsp Greek oregano
1 tsp pepper
2 tsp rosemary
½ cup lemon juice

1. Place octopus in a large pan with plenty of water and boil for 2 hours.
2. Remove from heat; wash and remove the skin.
3. Cut in desired size pieces.
4. In a bowl, combine all ingredients, except the lemon juice, and add octopus.
5. Mix well; cover; and refrigerate for several hours or overnight.
6. When ready to serve, stir in lemon juice.

Baked Sweet Potato Deluxe

Cooking for 2


"I downsized the original recipe for this spicy side dish and adjusted it a bit for my husband and me," writes Sarah Gottschalk of Richmond, Indiana. "It's such a nice change from the usual baked potato...and healthier, too!"

SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 5 min. Bake: 40 min.

Ingredients:
1 large sweet potatoes, peeled
1/4 cup sour cream
2 teaspoons maple syrup
1 teaspoon minced jalapeno pepper, optional
1/2 teaspoon lime juice
1/8 teaspoon hot pepper sauce
Dash salt

Directions:
Scrub and pierce sweet potato. Bake at 400° for 40-45 minutes or until tender.
   In a small bowl, combine the sour cream, syrup, jalapeno if desired, lime juice, hot pepper sauce and salt. Cut sweet potato in half; top with sour cream mixture. Yield: 2 servings.

 Comments
Re: Baked Sweet Potato Deluxe
How can you peel and bake, recipes states scrub and pierce?

Tuesday, January 26, 2010

Herb-Stuffed Grilled Snapper with Spicy Dressing



Early Summer 2009

By: Eshun Mott
from LCBO Food and Drink


People are often intimidated by the thought of grilling whole fish, but as long as your grill is clean the fish should turn without difficulty. This recipe can be varied depending on the size of snapper available—just adjust the cooking time accordingly (when in doubt, make a tiny cut behind the gill to check if the fish is cooked through). The easiest presentation is to serve a whole small fish per person, but dividing a fish between two people is easily done as long as you don’t mind easing the fish off the bone.

2 whole red snappers, 1 to 2 lbs (500 g to 1 kg), cleaned
Salt and freshly ground pepper
4 branches dill
4 chives
2 sprigs basil
4 branches coriander
Olive oil

Dressing
1/4 cup (50 mL) lime juice
2 tbsp (25 mL) olive oil
1 tsp (5 mL) harissa (or to taste)
1 tsp (5 mL) honey
1 tsp (5 mL) chopped garlic
1/2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) chopped dill
1 tbsp (15 mL) chopped chives
1 tsp (5 mL) chopped basil

1. Preheat grill on medium heat.

2. Pat fish dry and season inside and out with salt and pepper. Stuff cavity of each fish with 2 branches dill, 2 chives, 1 sprig basil and 2 branches of coriander. Rub fish with olive oil, and grill for 6 minutes a side or until fish is cooked through but still moist.

3. Combine lime juice, olive oil, harissa, honey, garlic, lime rind, chopped dill, chives and basil in a mini-chop and process until well combined. Season with salt to taste. Serve dressing alongside fish for drizzling over boned portions.

Serves 4

Apple Cider and Rosemary Ice Pops



These frozen treats from LocoPops have great autumnal flavor. Owner Summer Bicknell gets the rosemary from Seeds, a Durham nonprofit that encourages urban teens to try their hand at organic gardening.


makes 12

Ingredients
4 cups apple juice
1/2 cup water
1/2 cup sugar
2 tablespoons chopped fresh rosemary
1 cinnamon stick, broken in half
2 whole cloves
4 teaspoons apple cider vinegar
1/4 teaspoon vanilla extract

Preparation
Combine first 6 ingredients in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 3 1/2 cups, 20 to 25 minutes. Strain into 4-cup measuring cup; cool to room temperature. Stir in vinegar and vanilla. Pour into twelve 1/3-cup ice pop molds. Insert ice pop covers and sticks; freeze overnight.

TEST-KITCHEN TIP
Small paper cups can be used instead of ice pop molds. Pour the mixture into the paper cups, partially freeze, then insert a wooden stick into the center of each and freeze overnight. If pops are difficult to remove from cups, cut a slit in each cup with scissors, then peel it off.

SYKOTAKIA LADORIGINI

(PAN FRIED LIVER)

Makes: 4 to 5 servings

1 lb chicken, or lamb or calf liver
flour (for dredging)
juice of 1 lemon
2 cloves garlic, chopped
olive oil for frying
salt
pepper
oregano

1. Wash the liver very well. If using lamb or calf liver, cut into strips or cubes.
2. Season the liver with salt and pepper and dredge in the flour. Shake off excess and fry in the olive oil  over  medium-high heat.
3. Add the oregano, lemon juice and garlic.
4. Pour contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into  the  oil/ lemon/ oregano mixture.
5. May also be served as a main course by increasing the quantities according to how many people are        being served.
6. Serve with either fried potatoes or plain white rice.

GIOUVARLAKIA

(MEATBALL SOUP)

Serving size: 6 to 8 servings

Meatballs:
1 cup minced onion
1 pound ground beef
1/4 cup raw converted rice
3 tbsp fresh lemon juice
1 tsp chopped fresh mint leaves or ½ tsp dried mint
1/4 cup chopped parsley
salt and pepper to taste
½ cup flour of coating
5 cups chicken stock

Avgolemono Sauce:
2 eggs
2 tbsp cold water
3 tbsp fresh lemon juice

1. Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley, salt and pepper.
2. Make small meatballs and dip lightly in flour to coat.
3. Bring chicken stock to boil. Add meatballs and simmer for about 30 minutes. (These can be
          made ahead.)
4. Before serving, reheat broth and meatballs.

To prepare Avgolemono Sauce:
1. Beat the eggs. Add lemon juice slowly, stirring constantly.
2. Add all the hot broth from meatballs, stirring constantly to avoid curdling.
3. When all liquid has been added to egg-lemon mixture, return to the pot, pouring over meatballs.
4. Cook gently until sauce has thickened. Serve at once in soup bowls

Baked Sweet Potato Chips

Light & Tasty


The next time you have the hungries, don't reach for high-fat junk food. Instead, spend a few minutes preparing these oven-baked sweet potato slices from our Test Kitchen.

SERVINGS: 4
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:

2 medium sweet potatoes (about 7 ounces each)
1 teaspoon dried rosemary, crushed
1 teaspoon dried parsley flakes
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon ground mustard
Dash white pepper

Directions:
Cut potatoes into 1/8-in. slices; spray both sides of slices with cooking spray. In a large bowl, combine seasonings. Add the potatoes; toss gently to coat.

   Arrange in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.

    Bake, uncovered, at 400° for 20-25 minutes or until potatoes are golden brown and tender, turning several times Yield: 5 dozen chips.

http://www.tasteofh/ ome.com/Recipes/ Baked-Sweet- Potato-Chips

Monday, January 25, 2010

Roasted Monkfish with Silky Lemon Cream Sauce





Spring 1999

By: Lucy Waverman
from LCBo Food and Drink

A deluxe fish recipe for special entertaining. Ask for the fillet of monkfish, left whole and trimmed. It will look like a thin fillet roast. Trim the thinner end or fold it under so that the roast is of even thickness. The final butter in the green flecked sauce makes it silky and glossy but you can cut it down to one tablespoon (15 mL) if preferred. Serve with steamed red potatoes or any small pasta.

1 1/2 lb (750 g) monkfish
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) dried thyme or rosemary
Freshly ground pepper
2 tbsp (25 mL) olive oil

Lemon Cream Sauce:
2 cups (500 mL) slivered spinach
1/4 cup (50 mL) chopped shallots
1 tsp (5 mL) grated lemon zest
1 1/2 cups (375 mL) chicken or fish stock
1/4 cup (50 mL) whipping cream
1 tbsp (15 mL) lemon juice
1/4 cup (50 mL) unsalted butter
Salt and freshly ground pepper

1. Preheat oven to 400°F (200°C).

2. Place monkfish in a shallow, ovenproof baking dish. Combine mustard and thyme, brush onto fish, season with pepper and pour olive oil over fish.

3. Bake, uncovered, for 15 minutes or until white juices rise to the top.

4. To make sauce, combine spinach, shallots, lemon zest and stock in a pot. Bring to boil on high heat. Reduce heat and simmer gently for 10 minutes.

5. Place in food processor or blender and purée.

6. Strain sauce into a skillet and add cream. Bring to boil, stirring occasionally, and reduce until sauce lightly coats a spoon. Add lemon juice.

7. Reduce heat to very low and whisk in butter one tablespoon (15 mL) at a time. Season with salt and pepper.

8. Slice the monkfish into slices about 1/2-inch (1-cm) thick and serve with a spoonful of the sauce.

Serves 4

Homemade Marshmallow Peeps




Vegetable oil (for the pan)

Powdered (confectioner's) sugar (see archives)
2/3 cup cold water, divided
2 envelopes (2 tablespoons ) unflavored gelatin (or agar agar flakes for vegan)
1 1/3 cups granulated sugar
1/2 cup light corn syrup (or rice syrup)
1/2 teaspoon salt
1 teaspoon pure GF vanilla extract
Colored sugar for decorating
Tiny amount of melted dark chocolate for decorating
Chick-shaped cookie cutter

Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar.

In the bowl of an electric mixer, place 1/3 cup cold water; sprinkle the gelatin over the surface.

In a heavy saucepan with a tight fitting lid, add sugar, corn syrup, salt, and remaining 1/3 cup water; stir to dissolve sugar. Cover the pan and place over moderately low heat. Remove the cover after 4 to 5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly. Increase the heat to high, insert a candy thermometer, and boil the syrup, without stirring, until it reaches 240 degrees F. Immediately remove from the heat.

Fit your electric mixer with the whisk attachment. slowly and carefully pour the syrup into the gelatin while the mixer is beating constantly at medium speed. When all of the syrup has been added, increase the speed to high and whip for approximately 10 minutes until the mixture is lukewarm very white, and the consistency of marshmallow cream. Add the vanilla extract toward the end of mixing.

Pour the marshmallow mixture into the prepared pan; smooth the top and sprinkle liberally with colored sugar of your choice. Let the pan stand, uncovered, at room temperature to dry. out.

NOTE: Depending on the humidity, this may happen in several hours or take up to 8 hours. Generally speaking the longer you let it set up, the easier the marshmallow sheet will be to cut.

When ready to cut, invert the pan of marshmallow onto a clean cutting surface; remove the plastic wrap and coat the top with colored sugar (it should adhere easily).

Use cookie cutters to stamp out your peeps (or bunnies or bats etc.) and toss them in a bowl of sugar to coat the edges. If you find your cookie cutter getting sticky, wash it and lightly coat with vegetable oil. With a toothpick apply a dot of chocolate to form an eye.

Store the marshmallow peeps in an airtight container.

Makes about 80 marshmallows.

TSOUREKI

(EASTER BREAD)


1 cup milk
2 cups sugar and honey
2 tsp cinnamon
½ lb sweet butter
1 tbsp mahlepi powder
2 packages active dry yeast
½ cup warm water
5 eggs or egg substitute
10 cups flour
pinch of salt

1. In a small saucepan bring the milk to a boil.
2. Pour it into a large mixing bowl and add the sugar, butter, mahlepi, and salt.
3. Let cool to lukewarm. Dissolve yeast in warm water and add to lukewarm milk.
4. Beat 4 eggs and add to milk mixture.
5. Gradually stir in flour with a wooden spoon until the batter becomes to thick to stir. Coat hands
         with flour and work in the rest of the flour by hands until, soft, elastic dough forms.
6. Cover with waxed paper and a thick towel and let stand in a warm place free from drafts for 2 to
           3 hours or until the dough doubles in bulk. Punch down on dough and knead again.
7. Divide the dough into 12 balls about a size of oranges. Roll each ball on a board into a rope 1.5"
          x 2" thick and 15" - 20" long.
8. Braid three ropes together to make a “twist”. Pinch ends and tuck under.
9. Place on greased baking sheets and let rise until twists are doubled in bulk.
10. Preheat oven to 350 degrees.
11. Brush the twists with the remaining egg (well-beaten) and bake until tops are a deep chestnut
          colour, about 30 minutes.
12. Check after 15 minutes, and if the colour is darkening too quickly, reduce heat to 275 degrees
          and continue to bake for ½ hour.
13. Cool on baking sheets for 10 minutes and then invert on racks to finish cooling.
14. Store in covered containers or wrap and keep in freezer.

SKORDALIA

(GARLIC SAUCE)


Serving size: 2 cups

3 tbsp minced garlic
3 pr 4 boiled potatoes, mashed. Or 6 slices white bread, crusts removed, soaked in ½ cup cold
water and squeezed dry
1 cup olive oil
1/3 cup white wine vinegar
Salt and pepper to taste

1. Combine garlic with mashed potatoes or bread in a mortar.
2. Blend to form a soft paste.
3. Add olive oil and vinegar alternately in very small amounts, stirring briskly.
4. Add salt and pepper.
5. Continue to whisk until sauce is thick.

BRIAM

Makes: 6 to 8 servings


2 lbs zucchinis
2 lbs potatoes
2 lbs eggplants
1 green pepper
3 sliced onions
2 thinly sliced green onions
2 lb ripe peeled tomatoes
1 batch parsley, diced
salt
pepper

1. Clean and chop all vegetables in large pieces.
2. Bake in a deep pan for about 1 ½ hour, in medium heat.

Sunday, January 24, 2010

Clams Marinière



5 pounds Quality Ocean* New Zealand Cockles

      (littleneck clams)
1 medium onion, finely chopped
2 garlic cloves, crushed
1/2 cup fresh parsley, finely chopped, divided
1 bay leaf (optional)
1/2 cup dry white wine
1 tablespoon butter
Freshly ground black pepper
1/4 cup cream

Scrub clams thoroughly and place in a large saucepan with onions, garlic, three-quarters of the parsley, and bay leaf. Add wine and butter. Grind a little black

pepper on top.

Cover the pan tightly, bring to a boil over medium high heat and steam until the clams open. Remove the clams to a warm serving dish. Strain the clam liquid and add extra pepper to taste.

Add cream and the remaining parsley. Reheat the clam sauce, but do not boil.

Pour the sauce over the clams and serve immediately as they are, or on a bed of rice or pasta.

Clams being naturally salty, there is no need to add salt.

Makes 4 servings.

* Brands may vary by region; substitute a similar product.

Chocolate Dipped Cheesecake Pops



Estimated Times:


Preparation - 30 min
Cooking - 1 min
Cooling Time - 1 hrs freezing
Yields - 22 to 24 pops

These “too cute” cheesecake pops are the perfect alternative to a cake at any baby shower.

Ingredients:

1 pkg. (16 oz.) frozen cheesecake
22 to 24 lollipop or wooden craft sticks (found at cake decorating or craft stores)
Small ice cream scoop (1 to 1 1/2 tablespoon size)
1 3/4 to 2 cups (11.5- to 12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet or Milk Chocolate Morsels
1 tablespoon vegetable shortening
Colored sprinkles or sugars
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions:
LINE baking sheet with wax paper.

REMOVE cheesecake from freezer; thaw for 5 minutes. Cut cheesecake into 22 to 24 small even pieces.

PRESS pieces of cheesecake, including crust, into ice cream scoop. Working quickly, shape into 1 1/2-inch balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour.

MICROWAVE semi-sweet morsels and shortening in dry, medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

DIP frozen cheesecake pops into melted chocolate; shaking off excess. Immediately decorate with colored sprinkles, sugars or mini morsels, if desired, before chocolate hardens. Working quickly, repeat with remaining cheesecake pops. Place on prepared baking sheet; freeze until ready to serve. Allow to soften for 5 to 10 minutes before serving.

TIPS:
• Cheesecake balls do not have to look “pretty” before they are dipped in chocolate. Crust is included in cheesecake ball. This all gets covered in a coating of chocolate. It may be a little messy, but everything works out when it is covered in chocolate!

• For a richer chocolate flavor, substitute three 4-ounce bars NESTLÉÒ TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Chocolate Baking Chocolate, broken into pieces, for the semi-sweet or milk chocolate morsels.

TZATZIKI

(CUCUMBER AND YOGURT DIP)


Serving size: 2 cups

2 cups plain yogurt or sour cream
2 large cucumbers
1 tbsp minced garlic
1 tbsp white vinegar
2 tbsp olive oil
Salt and pepper to taste

1. Peel, seed and coarsely grate cucumbers.
2. Drain well.
3. Add garlic, vinegar, olive oil, salt and pepper to cucumbers and mix well.
4. Add drained yogurt and blend.
5. Serve with toast points, crackers or pita bread.

PILAFI

(GREEK STYLE RICE)


Makes: 6 Servings

2 cups long grain rice
3 ½ cups chicken broth
1 chopped carrot
1 chopped onion
1 stalk celery, chopped
mushrooms, chopped
salt
paprika

1. Boil the rice following the normal cooking directions, but using the chicken broth instead of
        water.
2. Add the vegetables and the paprika.

LAMB FRICASSE & DILL

6 lamb chops

4 eggs
2 large lettuce
2 onions sliced
some olive oil
fresh dill
juice of 2 lemons
salt

1. Saute onions in pan with olive oil.
2. Salt lamb chops, place in pan, and brown.
3. Wash lettuce leafs and place on top of lamb chops.
4. Add the fresh dill, cover, and let cook on medium/high.
5. When cooked (meat should be tender) remove from heat.
6. Set pan to one side to cool and prepare egg/lemon sauce.
7. Beat eggs with mixer, slowly adding lemon juice.
8. Empty egg mixture into pot, stir, and serve.

Saturday, January 23, 2010

Cheese Pastry Snacks




Ingredients:


1 cup shredded cheddar cheese
3/4 cup unsifted all-purpose flour
3/4 cup coarsely crushed crisp rice cereal
1/2 cup chopped walnuts
1/2 teaspoon garlic salt
1/3 cup butter, softened
6 strips crisp cooked bacon, crumbled
2 tablespoons cold water
Paprika

Preparation Method:

In large mixing bowl mix together cheese, flour, cereal, walnuts, garlic salt, butter, bacon and water with a fork until a dough forms. Drop 7 level tablespoon fuls in a circle onto each of 3 lightly buttered plates suitable for microwave. (Butter plates only around edges, where dough will be placed.)

Sprinkle with paprika. Microwave one plate at a time .Microwave at High 2 3/4 to 3 1/4 Minutes. Dough will be slightly puffed when done and will crisp on drying. Remove immediately from plate. Serve hot or cold. Repeat with remaining mixture. Makes 21 snacks.

Braised Sea Bass with Moroccan Spiced Sauce



Spring 1999


This method of braising fish in a sauce works for all firm fish including salmon. Serve with couscous or rice.

1/4 cup (50 mL) chopped coriander
1/4 cup (50mL) chopped parsley
3 cloves garlic, chopped
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) crushed red pepper flakes or to taste
2 tsp (10 mL) ground cumin
2 tsp (10 mL) sweet paprika
Pinch cinnamon
3 tbsp (45 mL) lemon juice
1 tsp (5 mL) grated lemon zest
Salt and freshly ground pepper to taste
Four 6 oz (175 g) Chilean sea bass fillets, skin removed

Moroccan Spiced Sauce:
2 tbsp (25 mL) olive oil
1/2 cup (125 mL) chopped onion
2 cups (500 mL) chopped canned or fresh tomatoes

1. In a food processor or by hand, combine coriander, parsley and garlic. Process until chunky. Add olive oil, red pepper flakes, cumin, paprika, cinnamon, lemon juice and zest. Season with salt and pepper. Process until all ingredients are combined.

2. Spread half of spice mixture over fish fillets in a baking dish and marinate for 30 minutes.

3. For sauce, heat olive oil in a large skillet on medium heat. Add onion and sauté 2 minutes or until onion is softened. Stir in remaining spice mixture and tomatoes. Simmer together for 10 minutes. Place fish on top of sauce, cover and simmer for 10 to 15 minutes or until fish is cooked and it begins to split on top.

4. Place fish on serving plate and pour sauce around

Serves 4

SPINACH PIE IN PHYLLO DOUGH

1 box Phyllo Pastry sheets

vegetable oil spray
garlic – crushed
4 tbsp olive oil
2 packs Spinach, frozen – chopped
1 cup chopped parsley – fresh
4 green onions – finely chopped
1 tsp dried dill weed
½ tsp salt
½ tsp pepper
1 cup ricotta cheese
1 egg
4 ounces feta cheese – crumbled

1. Thaw and drain the 4 10 oz. packages of spinach. Set aside.
2. To make the filling, squeeze the spinach between your hands to remove most of the liquid.
3. Place in a bowl or in a food processor. Add parsley, green onions, dill, salt and pepper. Stir in the
      ricotta cheese, egg, and feta cheese. Combine well.
4. Lightly coat a 9 x 13 inch baking dish with nonstick cooking spray.
5. Lay one sheet of phyllo in the bottom of the dish and drape the edges over the sides of the dish.
     Spray lightly with cooking spray and cover with another sheet phyllo dough. Brush that sheet
      with garlic-olive oil mixture. Layer a total of four sheets, coating each alternatively with nonstick
      cooking spray and olive oil.
6. Spread half the filling over the prepared phyllo dough. Lay another sheet of dough over the
     filling and coat lightly with cooking spray. Lay down another sheet and lightly coat with olive
     oil. Continue alternating spray and olive oil for a total of four sheets.
7. Layer remaining spinach filling on dough. Continue layering phyllo dough over the filling,
       spraying the first sheet and alternately brushing with olive oil and spraying subsequent sheets.
8. When finished, brush the surface with olive oil and roll edges of the dough inward to create an
       attractive rim around the outside.
9. Score the surface with a sharp knife into 12 portions.
10. Preheat oven to 325 degrees F. Bake for 40 minutes until golden. Allow to cool 10 minutes
       before serving.

MOUSSAKA

Makes: 6 to 8 servings


3 large eggplants
2 lbs potatoes
1 onion (diced)
2 lbs ground beef
½ cup white wine
½ cup olive oil
2 tomatoes
parsley, diced
salt and pepper
some corn oil, for frying

Beshamel sauce:
4 cups warm milk
8 spoons flour
3 tbsp butter
salt and pepper
a pinch of cinnamon or nutmeg

Prepare the sauce:
1. Melt the butter in a pan, add the flour and mix thoroughly.
2. Turn the heat down and add the milk carefully a little at a time, mixing continuously.
3. Keep mixing until it settles. Add the salt, pepper and cinnamon or nutmeg.

Moussaka:
1. Wrap the eggplants in aluminum foil and bake until they are soft. Slice them in thick slices.
2. Peel the potatoes, slice them and fry them lightly.
3. Brown the onion and the ground meat together in the olive oil.
4. Grate the tomatoes and add them in along with the parsley and the salt & pepper.
5. Simmer for 15 minutes.
6. Layer the potatoes, the ground meat mix and the eggplants in a deep pan.
7. Cover with the beshamel sauce.
8. Bake in medium oven for 30 - 40 minutes.

BOUREKAKIA

(MEAT TRIANGLES)


1 lb mincemeat
2 eggs, beaten
2 tbsp diluted tomato paste
2 cups water
1 onion, finely chopped
1/4 cup oil
pepper
salt
½ tsp nutmeg
1 cup feta cheese, grated
1 phyllo pastry
butter (unsalted)

1. In a saucepan add oil and saute onion. When onions become translucent, add mince and cook
      until just turning brown.
2. Add tomato paste, 2 cups of water, pepper, salt, nutmeg.
3. Continue cooking until mincemeat is fully well done. There should not be much liquid in pan at
      this point.
4. Remove from stove. Add feta cheese, beaten eggs. Stir, then put aside.
5. Remove phyllo pastry from packet. Cut lengthwise.
6. Keep remaining phyllo pastries covered with moist tea towel so they don't dry out.
7. Brush one sheet with melted butter, fold lengthwise and spoon in small portion of mincemeat
       mixture.
8. Pick phyllo from bottom and fold upwards around meat. Pinch sides to enclose, then fold to
       make a triangle.
9. Follow procedure for each triangle until mincemeat is used up.
10. Brush triangles with melted butter and place on greased baking sheet.
11. Bake in oven 200 C until pastry is golden brown.

Friday, January 22, 2010

Grandma's German Potato Salad



Ingredients:

5 slices bacon
3 lbs. new potatoes
3 eggs
1 Tbsp. sugar
1/3 c vinegar
salt, pepper to taste
2 Tbsp. water
Cornstarch water (cornstarch + splash of cold water)
1/2 c grated onion
pinch celery seed

Directions:
Snip 5 slices of bacon and cook until as crispy as you like it. Don't use no-fat bacon; the bacon's fat forms the base of the dressing.
Cook potatoes, hard boil eggs.
To bacon, add sugar, vinegar, salt, pepper, water, cornstarch water. Stir until thickened.
Slice potatoes and eggs, add onion and pinch of celery seed. Mix in dressing. Great hot or cold.
Grandma Shanklin's recipe.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Wednesday August 1st, 2007

Fruit and Nut Snack Bars



Prep Time:20 min

Start to Finish:50 min
makes:36 bars

Snack Mix
4 cups Honey Nut Cheerios® cereal
1 cup dried tropical three-fruit mix (from 7-oz bag)
1/2 cup sunflower nuts
1/2 cup dry-roasted peanuts
Syrup
3/4 cup packed brown sugar
1/2 cup corn syrup
1/4 cup peanut butter
1 teaspoon vanilla

1. Spray 13x9-inch pan with cooking spray. In large bowl, mix snack mix ingredients; set aside.

2. In 2-quart saucepan, mix all syrup ingredients except vanilla. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in vanilla.

3. Pour syrup over snack mix, stirring until evenly coated. Press mixture firmly in pan. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store tightly covered.

TIROPITAKIA

(PHYLLO TRIANGLES STUFFED WITH CHEESE)


Makes: 75 pieces

1 pound feta cheese
12 ounces cottage cheese
5 eggs
½ cup finely chopped parsley or dill
2 sticks (½ pound) butter, melted, for brushing phyllo (half margarine can be used)
1 pound phyllo pastry

1. Preheat oven to 375 degrees.

2. Crumble feta cheese into small pieces. Add cottage cheese and blend well. Add eggs and beat thoroughly. Mix in parsley or dill.

3. Prepare cheese triangles. Use 1 tsp filling for each triangle. Place triangles in ungreased cookie sheets. Brush tops with melted butter. Bake triangles for 15 to 20 minutes, or until golden. Let cool about 5 minutes before serving.

4. NOTE: Triangles can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350 degrees. Bake without prior thawing for 35 minutes, or until golden. Serve warm.

OCTOPUS WITH GARLIC

Makes: 6 servings


5 cloves garlic, crushed
2 octopus, each about 1¼ pounds
1 bay leaf
1 small green pepper
½ tsp cumin seeds
1/4 cup olive oil
salt
chopped parsley (optional)

1. Cut out eyes, mouth and remove ink sack and bone. Slice off points in the tentacles. With
            tenderizing hammer, tenderize octopus on cutting board.
2. Wash octopus until white. Place in covered baking pan. Season with oil, bay leaf and cumin
         seeds.
3. Cover dish and cook over low heat for 2 hours.
4. When cooked (tender), drain off liquids and remove bay leaf.
5. Season with oil, salt, green pepper, garnish with parsley (optional) and serve

CHICKEN MANESTRA

chicken pieces

1 onion, chopped
2 tbsp olive oil
garlic, crushed
4 cups water
3 tbsp tomato paste
½ cup Ozro
salt
pepper

1. Saute onion in olive oil.
2. Brown chicken pieces.
3. Add water and tomato paste, simmer chicken for 30 minutes.
4. Add Ozro, stirring with a watchful eye until Ozro is tender.

Thursday, January 21, 2010

Classic Genovese Pesto




Makes: about 3/4 cup pesto

Start to Finish: 20 minutes

Ingredients
1/3 to 1/2 cup olive oil
2 cups firmly packed fresh Genovese or sweet basil leaves (2-1/2 ounces)
1/2 cup pine nuts
1/2 cup grated Parmesan or Romano cheese
3 or 4 cloves garlic, peeled and quartered
1/4 teaspoon salt
Ground black pepper

Directions
1. In a food processor or blender, combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency. Add black pepper to taste.

2. If you're not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes about 3/4 cup pesto.

Tip: To serve, toss 1/2 cup pesto with 4 cups hot cooked pasta.

Apple Snack Wedges



Kids of all ages will love these easy apple wedges at snack time. With protein from peanut butter and a hint of sweetness and crunch, the quick-to-fix bites from Jacquie Berg of St. Cloud, Wisconsin make a fun and healthy treat.


Ingredients:

2 medium apples
1 cup Rice Chex, crushed
1-1/2 teaspoons packed brown sugar
2 tablespoons creamy peanut butter

Directions:
Core apples; cut each into six wedges. Pat dry with paper towels.

In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of apples with peanut butter; roll in cereal mixture. Serve immediately.

Yield: 4 servings

MARINARA SAUCE

Makes: 3 servings


1/4 cup extra virgin olive oil
2½ lb tomatoes, peeled, seeded and finely chopped
2 small garlic cloves, minced
2 tbsp fresh basil, finely chopped
1/4 tsp salt
½ tsp pepper

1. Place garlic and oil in saucepan. Braise garlic until golden brown, stirring occasionally.
2. Add tomatoes and season with salt and pepper.
3. Cook until thickened, 25 to 30 minutes.
4. Before serving, stir in basil.
5. Serve with pasta dishes or fried foods.

GRILLED OCTOPUS

1 octopus

5 cloves garlic, finely chopped
1 cup vinegar
3/4 cup olive oil
4 squeezed lemons
1 tbsp oregano
Salt
Pepper

1. Beat the octopus with a hammer or against the concrete to tenderize. This may take 15 minutes
         or more.
2. Cut and clean the octopus into pieces about twice the size of serving because the meat will shrink when cooked. Marinate in vinegar, 1/4 cup olive oil, garlic, some oregano, salt and pepper.
3. To cook, warm the BBQ to low-medium heat and lay on the meat.
4. Baste with a mixture of the remaining olive oil, the juice from the lemons, and the oregano, being careful    not to cause a flame to erupt in the BBQ.
5. When cooked, pour the remaining marinade over the octopus and serve.

FAKI

(LENTIL SOUP)

Makes: 6 to 8 servings

1 pound lentils
2 quarts water
1 cup chopped onions
2 stalks celery, chopped
1 carrot, chopped
2 tsp minced garlic
½ cup olive oil
1 tbsp tomato paste
1/4 cup chopped fresh parsley
Bay leaves
Salt to taste (about ¼ tsp)
3 tbsp wine vinegar or lemon juice

1. Rinse lentils in cold water in colander; drain.
2. Saute vegetables and garlic in olive oil for 2 to 3 minutes, until wilted.
3. Add lentils and water along with tomato paste, parsley, and bay leaves.
4. Bring to boil and simmer covered 45 minutes, or until lentils are tender. In last 15 minutes of
      cooking add ¼ tsp of salt.
5. Stir in vinegar before serving.

Wednesday, January 20, 2010

Pesto Halibut Kebabs



If you can't find fresh halibut, substitute another mild, firm white fish. Serve this dish with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.


Yield
4 servings (serving size: 1 skewer and 1 lemon wedge)

Ingredients
1 1/2 pounds halibut, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
3 tablespoons prepared basil pesto
2 tablespoons white wine vinegar
1/2 teaspoon salt
Cooking spray

Preparation
Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

Nutritional Information
Calories:239 (30% from fat)
Fat:7.9g (sat 1.2g,mono 2.3g,poly 2.9g)
Protein:36.3g

Beetroot Salad



Early Summer 2006

By: Bill Granger, Chef, bills
From LCBO Food And Drink

Substitute regular oranges if blood oranges are unavailable. If you have to use large beets for the salad then cut in quarters before boiling.

18 baby beets
Sea salt
8 cups (2 L) arugula
2 cups (500 mL) sugar snap peas, blanched, refreshed and trimmed
2 blood oranges, peeled and sliced
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) chopped fresh oregano
Freshly ground pepper

1. Trim beets, reserving a few of the nicest leaves. Place the beets in a pot, cover with cold water and add a pinch of sea salt. Bring to a boil and boil for 25 minutes or until tender. Rinse under running water and peel away the skin.

2. Arrange the beetroot leaves, beets, arugula, sugar snaps and blood oranges on a platter. Combine olive oil, white wine vinegar, oregano, salt and pepper and drizzle over the salad.

Serves 6

SOUPA AVGOLEMONO

(EGG AND LEMON SOUP)


3 10 ½ ounce cans of chicken broth
1/3 cup uncooked rice
2 eggs
4 tbsp lemon juice
4 thin slices of lemon or garnish
2 tbsp chopped parsley or garnish

1. In a heavy saucepan bring broth to a boil turn down heat and add rice and stir.
2. Cover pan, let simmer until rice is tender.
3. Beat eggs and lemon juice together with wire whisk. Let sit.
4. When rice is cooked remove pan from heat.
5. Carefully add two cups broth to eggs and lemon juice while stirring or eggs will curdle.
6. Add the remaining broth to egg mixture while stirring. Carefully reheat soup, until it comes to a
gentle boil. Remove from heat immediately. Serve with lemon and parsley on top.

PHYLLO PASTRY

2 cups flour

3/4 cup warm water
½ tsp salt
3/4 cup vegetable oil

1. Mix all ingredients in a bowl and work dough until it is soft, not firm or stiff.
2. Make 6 even balls, and place on a plate with flour on it.
3. Sprinkle flour on top of balls and place in fridge for about an hour until the dough is thoroughly cooled.
4. When ready, spread flour on your rolling surface and roll out the balls of dough to about 6" (15cm)  
      diameter.
5. Then work the dough with your fingers, by picking it up and stretching it, to get it as thin as you require.

LEMON PEPPER POTATOES

Makes: 4 servings


1 lb small red potatoes, about 7, chopped into 1 inch cubes
1½ oz envelope butter flavour mix
1 tbsp snipped fresh chives or finely chopped green onion
½ tsp lemon-pepper seasoning
1/4 cup water
1. In an 11 x 7 x 1 -1/2 baking pan. Combine the butter flavour mix, chives, and lemon pepper
seasoning.

2. Add remaining ingredients.
3. Bake uncovered, in 375-degree oven for 45 to 50 minutes or til potatoes are cooked and starting
    to brown. Stir as required to prevent burning.

Tuesday, January 19, 2010

Watermelon-and-Kiwi Skewers with Starry Strawberry Cream




The watermelon and kiwifruit can be cut up one day in advance. Thread the fruit onto skewers a few hours before the party. The strawberry cream is best when prepared only a few hours prior to serving.


3/4 cup sliced strawberries
1/2 cup vanilla low-fat yogurt
1 tablespoon 1/3-less-fat cream cheese
1 teaspoon fresh lemon juice
1/2 teaspoon powdered sugar
24 (1/2-inch) watermelon balls
2 kiwifruit, each peeled and cut into 12 pieces

Place first 5 ingredients in a blender; process until smooth. Cover and chill.

Thread 1 watermelon piece and 1 kiwi-fruit piece onto each of 24 skewers. Serve with sauce.

Note: To shape the kiwifruit as in the photo, cut a thin vertical slice off both ends of fruit, revealing the flesh. Peel by cutting vertical strips from one end to the other. Cut each kiwifruit lengthwise into quarters. Cut each quarter crosswise into thirds.

Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing



This tasty salad is perfect for evenings when you're looking for a light meal that can be made quickly. It takes just over 30 minutes to make from scratch, or you can prep many of the ingredients in advance.


Yield
4 servings

Ingredients
3 tablespoons reduced-fat mayonnaise
2 tablespoons plain fat-free yogurt
1 tablespoon fresh lemon juice, divided
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup chopped fennel bulb
1/3 cup julienne-cut carrot
1/4 cup thinly vertically sliced red onion
1 1/4 pounds cooked peeled and deveined large shrimp
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 teaspoon extravirgin olive oil
4 ounces trimmed watercress (about 1 bunch)

Preparation
Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine.

Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture.

Tip: For a flavor variation, try arugula and basil in place of watercress and dill. You can also substitute chopped rotisserie chicken for shrimp.

STIFADO

(VEAL)

Makes: 5 to 6 Servings

2 lbs veal shoulder
1 onion, chopped
1 cup dry red wine
1 cup olive oil
4 ripe tomatoes (peeled and grated)
1 tbsp tomato paste
1 bay leaf
salt
2 lbs baby onions

1. Brown the veal in olive oil.
2. Add onion, brown a while longer until onions are translucent and then add the wine.
3. Add the tomatoes, tomato paste (thinned with water), bay leaf, salt, pepper and ½ cup of hot
        water.
4. Mark an X in the baby onions with a sharp knife, add them into the pot and cook for another
        hour.

KOTOPOULO GIOUVETSI

Makes: 4 servings


1 medium Roasting chicken (3 - 4 lbs)
3 tbsp olive oil
salt
freshly ground pepper
1 ½ cups Ozro
3 mediums Onions, coarsely chopped
2 garlic cloves, minced
2 large bell peppers, cored, seeded, finely chopped
1 cup plum tomatoes, peeled, chopped
½ tsp ground cummin
1/3 cup brandy
4 cup water
Grated Parmesan Cheese

1. Wash chicken and rub outside and inside 1 tbsp olive oil.
2. Season skin with salt and pepper.
3. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread ozro evenly
      around chicken.
4. Add remaining oil and other ingredients except cheese and toss in pan to combine.
5. Place pan, uncovered, in hot oven and reduce heat to 350F.
6. Bake for 1 ½ hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is
      tender and ozro is cooked, adding more water, if necessary, during baking if ozro seems too dry.
7. Sprinkle with grated cheese before serving.

FRESH GROUPER

1 lb fresh black grouper fillets

1 lb tomatoes, halved
1 medium onion, sliced
½ cup Greek olives
3 cloves garlic, diced
1 red or yellow bell pepper, diced
¼ cup white wine
¼ lb Feta, cubed
extra virgin olive oil

1. Cut the fillets into approximately 1½ inch cubes.
2. Put all ingredients into a shallow oven pan.
3. Pour over fish generous portion of extra virgin olive oil.
4. Bake in oven until fish can be separated into flakes with fork.
5. Serve in pan with juices. Add Feta to taste.

Monday, January 18, 2010

Pineapple Chicken Tenders



Prep Time: 30 Minutes

Cook Time: 10 Minutes Ready In: 1 Hour 10 Minutes
Servings: 10

"Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar and soy sauce, and then they're grilled. That 's all it takes to make these scrumptious kabobs."

Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce 2 pounds chicken breast tenderloins or strips
skewers

Directions:
1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at      l   least  30 minutes.
3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook   quickly, so watch them closely.

Berry Meringues




Prep: 15 min.

Bake: 35 min.

Ingredients
3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar
1/4 cup very finely chopped toasted almonds
2 cups fresh or frozen loose-pack raspberries and/or strawberries
3 cups raspberry, lemon, or papaya sorbet
3 tablespoons sliced almonds, toasted
Fresh berries (optional)

Directions
1. Let egg whites stand, covered, in a large stainless-steel or glass mixing bowl at room temperature for 30 minutes. Meanwhile, cover a large baking sheet with parchment paper. Draw ten 2-1/2-inch circles or heart shapes on paper.

2. Preheat oven to 300 degrees F. Uncover eggs and add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating for 5 to 7 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved (mixture will be stiff). Fold in chopped almonds.

3. Using a pastry bag fitted with a large star tip, pipe the meringue onto the circles or hearts on the paper, building the sides up to form shells.

4. Bake in preheated oven for 35 minutes. Turn off oven. Let meringues dry in oven, with door closed, for at least 1 hour. Remove from paper.

5. For berry sauce, thaw berries, if frozen. Do not drain. Place in a blender or food processor. Cover; blend or process nearly smooth. Strain berries through fine-mesh sieve; discard seeds (should have about 3/4 cup berries). Cover and chill.

6. To serve, scoop sorbet into meringue. Drizzle berry sauce on top. Sprinkle with sliced almonds. If desired, garnish with additional fresh berries. Serves 10.

SPETSIOTA

(FISH)


Makes: 6 Servings

3 ½ lbs halibut or red snapper
juice from 1 lemon
6 ripe tomatoes
1 tbsp tomato paste
3 cloves garlic (diced)
parsley (finely chopped)
bread crumbs
1 cup olive oil
salt and pepper

1. Sprinkle the fish with lemon juice, add salt and pepper and place in pan.
2. Peel half the tomatoes, grate them, add the tomato paste (thinned in a bit of water), garlic,
       parsley, olive oil and salt & pepper.
3. Mix and pour over the fish.
4. Slice the rest of the tomatoes in thick slices, place them over the fish and top with the bread
       crumbs.
5. Bake in medium oven for about 40 minutes

SHRIMP SANTORINI

Makes: 4 servings


3 tbsp olive oil
2 tsp unsalted butter
1/8 tsp Crushed red pepper
1-1/4 lbs jumbo prawns
2 cloves minced garlic
1/4 cup dry white wine
1½ tomatoes, seeded and chopped
1½ tbsp fresh dill, minced
2 oz crumbled feta
3 tbsp dry bread crumbs

1. Preheat the oven at 375 F.
2. Heat half the oil in an oven proof or cast iron skillet.
3. Add the butter and red pepper.
4. Saute the shrimp, turning occasionally until the shrimp is pink.
5. Stir in the wine and garlic and boil 4 minutes.
6. When the liquid begins to thicken, stir in the chopped tomatoes and remove from heat.
7. Sprinkle with dill and cheese and cover with breadcrumbs.
8. Pour remaining olive oil over the top, place in oven and broil until bubbly.

KARIDOPITA

(WALNUT CAKE)


6 eggs
2½ cup Bisquick
½ tsp cinnamon
1 tsp cinnamon
1 tsp salt
½ tsp ground cloves
¾ tsp baking powder
2 cup sugar
2½ cup chopped walnuts
1½ cup milk
1½ tbsp vegetable oil
¾ cup sugar
½ cup water
2" strip orange peel
2" strip lemon peel
½ cinnamon stick
¼ cup honey
½ lemon; juiced
¼ cup walnuts
1 tsp ground cinnamon

1. In large bowl place eggs, Bisquick, ½ tsp cinnamon, salt, cloves, baking powder, sugar, chopped
       walnuts, milk and oil.
2. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat for 15
       seconds.
3. Preheat the oven to 375 F.
4. Pour the batter into a baking pan that is 10 x 14 inches, and 2 ½ inches deep.
5. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean.
6. Remove the cake and let it sit for 2 hours.
7. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon
        stick.
8. Bring the ingredients to a boil and then simmer them for 5 minutes.
9. Add the honey and bring the mixture to a boil.
10. Remove the pan from the heat and add the lemon juice.
11. Stir the ingredients together and let the syrup cool.
12. Remove the orange and lemon peels, and the cinnamon stick.
13. Spread the syrup over the cake.
14. Sprinkle on the 1/4 cup of walnuts and the ground cinnamon.

Sunday, January 17, 2010

Tomatoes On The Fence




24 to 30 large cherry, cherub, or grape tomatoes, preferably in different colors

Six 4- to 6-inch bamboo skewers, soaked in warm water for 1 hour
1/2 cup extra-virgin olive oil
3/4 teaspoon sea salt, plus more if needed
1/2 teaspoon black pepper, freshly ground, plus more if needed
1/2 cup fresh basil, coarsely chopped
1 tablespoon garlic, minced

Cooking Directions
Preheat a grill to medium high. Skewer 4 or 5 tomatoes onto each skewer and brush them lightly with some of the olive oil. Sprinkle the tomatoes with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Grill them briefly, turning them occasionally, until they are just warmed through and barely marked by the grill, 2 to 3 minutes. Transfer the tomato skewers to a serving platter.

In a small mixing bowl, combine the remaining olive oil with the basil and garlic. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and stir to blend. Spoon the mixture evenly over the tomatoes, and sprinkle with additional sea salt and pepper if desired

Lime-Cilantro Pork Tacos



Use the same pan to brown the pork and make the rave-worthy sauce. Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapeño pepper if you enjoy spicy food.


Yield
4 servings (serving size: 2 tacos)

Ingredients
1 pound pork tenderloin, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 1/2 cups thinly sliced onion
1 small jalapeño pepper, seeded and chopped
1/2 cup fat-free, less-sodium chicken broth
1/2 cup chopped plum tomato
3 tablespoons chopped cilantro
2 1/2 tablespoons fresh lime juice
8 (6-inch) flour tortillas

Preparation
Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.

Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.

Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Nutritional Information
Calories:416 (28% from fat)
Fat:13.1g (sat 3.6g,mono 6.8g,poly 1.6g)
Protein:30.2g

GREEK SPINACH TRIANGLES

Makes: 50 servings


1 cup butter; or margarine
1 pack phyllo pastry
2 eggs; beaten
1 onion; finely chopped
8 oz cream cheese; cut in chunks
1/4 tsp pepper
½ lb feta cheese
20 oz frozen chopped spinach

1. Cook spinach according to directions and drain well.
2. Mix all ingredients except butter and pastry.
3. Refrigerate mixture at least 1 hour. Open package of dough and cut 2" wide, cutting through
           layers.
4. Cover remaining dough with a damp cloth to keep from drying out.
5. Separate dough so that you have 2 sheets for each triangle. Brush the dough with melted butter
           and put 1 rounded tsp spinach at the top of the strip. Fold pastry over.
6. Place a well-buttered baking sheet and brush top with butter.
7. Bake at 375 degrees for 20 minutes. Serve warm.

GREEK CASSEROLED OCTOPUS

Makes: 6 servings


3 lb Octopus
1/4 cup Vinegar or lemon juice
2 cup mushrooms, sliced
2 garlic cloves, crushed
1 tsp oregano, dried
1/4 cup rice
½ cup olive oil
1/4 cup dry red wine
1 cup onions, chopped
1 tsp parsley, dried
2 bay leaves

1. Clean, cut up and tenderize octopus.
2. Place in casserole with the rest of the ingredients except the rice and simmer covered for 3 ½
        hours.
3. Add water if necessary.
4. 30 minutes before serving add rice.
5. When serving, remember to remove bay leaves.

GIOUVETSI

(LAMB STEW)


3 onions, diced
3 tbsp olive oil
1 kg of lamb
1 litre of tomato paste
1 litre of water
1 kg rice pasta - Kritharaki
salt
pepper
oregano

1. In a heavy pot put the oil and heat in an oven on high.
2. Add the onions and brown.
3. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides.
4. When the lamb starts cooking, pour tomato paste over it, then the water.
5. Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated. You
     can add water if needed.
6. Remove from the oven, add rice pasta, return to oven for 10 minutes.

Saturday, January 16, 2010

Simmering Chicken Strawberry Kabobs



"This is a great recipe for a hot summer day, and it looks totally exotic so your guests will be amazed. You may want to spice the chicken up a bit more to add to the contrast between the meat and the fruit. Try adding some crushed chilies to your chicken marinade, or maybe some garam masala! ENJOY"


PREP TIME 30 Min
COOK TIME 15 Min
READY IN 1 Hr 45 Min
Original recipe yield 6 to 8 kebabs

INGREDIENTS (Nutrition)
1 cup lemon juice
2 (8 ounce) cans pineapple chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries

DIRECTIONS
In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator.

Preheat grill to medium heat.

In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg.

Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

Herbed Pork with Sauteed Wild Mushrooms



Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.


Yield
4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

Ingredients
1 teaspoon vegetable oil
Cooking spray
3 cups sliced shiitake mushroom caps
1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
1 teaspoon dried thyme
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch

Preparation
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.

Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Nutritional Information
Calories:181 (27% from fat)
Fat:5.5g (sat 1.6g,mono 2.1g,poly 1.2g)
Protein:27.4g

GREEK PATATES

Makes: 6 servings


3 lbs white potatoes
½ cup chopped yellow onions
1/4 cup finely minced garlic
½ tsp salt
½ tsp pepper
½ tsp dry oregano
½ tsp basil
1 cup fresh lemon juice
½ cup vegetable oil
water (as needed)

1. In a large baking pan place the peeled and quartered potatoes.
2. Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice and vegetable oil.
3. Add enough water so that the potatoes are just covered.
4. Stir the ingredients together very thoroughly so that everything is well mixed.
5. Bake for 45 minutes.
6. Carefully stir the ingredients and continue cooking the potatoes for 30 minutes, or until they are
tender.
7. Remove the potatoes with a slotted spoon.

GALAKTOBOUREKO

(MILK SWEET)


500 grams semolina
500 grams of sugar
250 grams melted butter
1 litre milk
1 package of ‘filo’ paper-thin pastry
2 packages of vanilla essence
peel of one orange, grated
1 litre of water

1. Grease oven tray with melted butter.
2. Coat 8 filo pastry sheets with butter and put them on the tray.
3. Place milk in large saucepan, add the semolina and vanilla, and bring to boil, stirring constantly.
4. The mix should form thick syrup.
5. Remove from heat and let cool 5 minutes. Fill oven tray with semolina and spread evenly.
6. Add the remaining pastry sheets.
7. Notch squares with sharp knife, 5 cm per side.
8. Place in oven and cook until golden brown. Remove, place to the side to cool.
9. Place sugar in saucepan, add water, 1 package of vanilla essence and orange peel.
10. Heat to gentle boil, remove from heat and let cool.
11. Pour the syrup over the semolina and refrigerate until ready to serve.