Poppy Seed Muffins
I LOVE lemon poppy seed muffins, and know that there are some great recipes out there using lemon cake mixes. BUT, I always hesitate to use cake mixes because of all the unknown ingredients in them (preservatives, etc..) So, I clipped this one out of the paper the other day, and baked up a batch yesterday. They're almost all gone, so that's a good sign. My family is pretty particular about muffins. The only thing I'd change is adding a bit more lemon flavoring somehow. Other than that, a pretty good recipe!1/2 c. soft butter or Becel
3/4 c. sugar
2 eggs
1 T. grated lemon rind
1 tsp. vanilla (I might change this to lemon extract next time)
2 c. flour
1/3 c. poppy seeds
1 tsp. b. powder
1/2 tsp. b. soda
1/2 t. salt (which I never add)
1 1/2 c. sour cream (lite is fine; I went half and half with vanilla yogurt)
Beat butter and sugar; add eggs one at a time. Stir in rind and vanilla. Sift dry ingredients and add poppy seeds. Stir into butter mixture alternately with sour cream. Bake in 12 well-greased muffin tins for about 20 minutes at 350 degrees. Cool in pan for 5 minutes.
Labels: breads and muffins
Teriyaki Chicken Toss with Pasta or Rice
This is one of our all time favourite recipes. It comes from Cooking For The Rushed, but I've doubled the amount of sauce the cookbook recommends. You can use substitutions (various veggies) with no problem. So tasty and so easy!3 boneless, skinless chicken breasts
1/2 t. Mrs. Dash Original seasoning (or Table Blend or Extra Spicy)
1/2 - 1 t. crushed chilies
1 small onion
1 small zucchini
1/2 each of green and red peppers
10 mushrooms
(optional: you may substitute or add any veggie that is stir-fryable - broccoli, carrots, etc..)
spaghetti, spaghettini, or rice
sauce:
2 T. cornstarch
4 T. soya sauce
2/3 c. honey garlic sauce (I use Superstore no name brand)
1/2 c. chicken broth (Campbell's or I just use some chicken bouillon powder and mix it with water extra strong)
For cooked pasta - 1 c. chicken broth, 2 t. curry powder, 1 T. honey, 1/2 t. basil leaves
Heat oil in frying pan or wok at medium high. Cut chicken into bite size pieces and gradually add to pan as you cut. Season and stir until meat is no longer pink. Chop onion, zucchini, peppers (or whatever you have on hand to use) into bite size pieces and add to pan as you chop. Wash and slice mushrooms, and add; toss occasionally.
Place pasta in boiling water and cook according to directions (approx. 8 minutes). If you are using rice, start that earlier.
Add cornstarch to a small bowl. Gradually add soya while stirring so that the cornstarch is smooth, not lumpy. Mix in the honey garlic sauce and chicken broth. Add to pan of chicken and veggies. Stir and leave on low to simmer.
If using pasta, when it is done, rinse it under hot water in a colander. Let drain. Mix the remaining chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spiced broth. Remove from heat. Yum!
Labels: din-din dishes
Cafe Vermont
I figure we all need to drink AND eat, so I hope it's okay to post a drink!
2/3 c. fresh brewed coffee
1/3 c. steamed milk
ground cinnamon or nutmeg, or sweetened chocolate powder (optional)
3 T. maple syrup
You may wish to vary the proportions of steamed milk and coffee - whatever you prefer. Pour the coffee into a cup. Stir in maple syrup. Steam the milk and add to the coffee, leaving a layer of foam on top. Sprinkle cinnamon, nutmeg, or chocolate powder on top of the foam, if desired.
Note: I used microwaved milk, and added chocolate whipping cream on top, and it tasted great!
Labels: drinks
Easy Tasty Brownies
1 1/2 cups flour
1 tsp salt
2 cups sugar
1/2 cup cocoa
2 tsp vanilla
1 cup oil ( I use olive oil but you can use veg. oil)
4 eggs
1/4 cup cold water
Put in bowl and mix but don't overbeat. Pour into 9x13 pan (not sure if you have to grease or not but I just spray it a bit). Bake at 325-340 for 30 minutes max.
Frosting:
Melt 2 squares of unsweetened or semisweet chocolate. Stir in:
1 cup icing sugar
1 beaten egg
2 Tbsp butter
1 tsp vanilla
Remove from heat and stir until smooth. Cool slightly and pour over brownie pan. Very tasty!
Labels: squares
Cashew Noodle Casserole
This recipe is from a vegetarian cooking class my mom attended. I love it and it goes well with green beans.
1 cup celery (chopped)
1 cup onion (chopped)
1 can mushroom soup
1 can water
2 cups mushrooms (sliced)
1 bag Taipan Chinese Noodles
3/4 cup cashew nuts (optional)
Saute; celery, onion, and mushrooms. Cook noodles until just tender.
Combine ingredients and bake at 350 degrees for 30-40 minutes.
Labels: casseroles, Vegetarian
Cabbage Roll Casserole
This is one of my favourites my mom made when I lived at home. I brought it in my lunch when I was in grade five and my teacher asked me if I could get the recipe for her from my mom.
I made it last night for supper.
1 onion
1 lb ground beef
1 can tomato soup
1/4 tsp. pepper
1/4 tsp. garlic salt
1 Tbsp. Worcestershire sauce
1/2 cup-1cup uncooked rice ( I just throw the uncooked rice in with the cooked ground beef)
1 head cabbage (shredded)
Brown hamburger. Add onion, pepper, garlic salt and Worcestershire sauce.
Mix together hamburger mix, soup, rice and cabbage
Place in large baking dish. Cover and bake at 325 degrees for 1 to 1 1/2 hours.
I should have mentioned earlier add a couple cans of water to the mixture especially if using uncooked rice. My apologies.
Labels: casseroles
Honey Garlic Chicken
1/2c Honey
1/8c water
1/8c Soya Sauce
1/2 lemon squeezed
3Tbsp Ketchup
2 garlic cloves (or however many you prefer)
1tsp ginger
bring all ingredients to a boil in a saucepan
let is simmer for 5 minutes
Marinade chicken for 1 hour in sauce prior to cooking.
Delicious
Labels: din-din dishes
Indian Chicken Curry
This is a real, authentic curry recipe...spiciness depends on type of curry paste used. I usually double it for extra sauce. Freezes well. Serve with basmati rice and nan bread.
4 tbsp oil
4 whole cloves
6 cardamons
1 cinnamon stick (2 inches long)
3 whole star anise
8 curry leaves
1 large onion, finely chopped
1 fresh piece ginger (2 inches long), crushed
4 cloves garlic, crushed
4 tbsp curry paste
1 tsp tumeric
1 tsp five spice powder
3+ chicken breast, sliced
14 oz can of tomatoes (if using chopped, drain! You can use plain tomato sauce also.)
4 oz creamed coconut (for a thinner sauce, you can use coconut milk)
1/2 tsp honey
salt to taste
cilantro to sprinkle on top
1. Heat oil in frying pan and fry cloves, cardamoms, cinnamon, star anise, curry leaves until the cloves swell and the curry leaves are slightly burnt.
2. Add the onion, ginger and garlic and fry until the onion turns brown. Add the curry paste, turmeric and five spice powder and fry until the oil separates. It may seem to take forever but the oil WILL separate!
3. Add the chicken pieces and mix well. When all the pieces are evenly scaled, cover and cook until the meat is nearly done.
4. Add the chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissoves. Mix well and add the honey and salt. Fold in the cilantro leaves, reheat and serve over rice with nan bread.
Labels: din-din dishes
Chocolate Chip Oatmeal Cookies
1/2 C butter, room temperature
1 C brown sugar
1 egg
1/2 tsp vanilla
1 C flour
1 C oatmeal
1/2 tsp salt
1 C chocolate chips
*Preheat oven to 350 degrees*
1. Beat butter and sugar until light and fluffy (approx. 1-2 minutes).
2. Add egg and vanilla.
3. Add flour, oatmeal, and salt (optional) and mix until just combined.
4. Stir in chocolate chips.
5. Drop by spoonfuls onto greased cookie sheet or parchment paper.
6. Bake for 10 mintues until golden brown.
7. Try not to eat them all when they come out of the oven.
Labels: cookies
