Cooking at Home

Brownies

2012-02-08T17:23:00.000-07:00

This is the scene on my desk at home right now... one of these things does not belong... do you know which one? It's Brownies from Company's Coming 150 Delicious Squares! I am usually not a brownie person, but I had this crazy pregnancy craving for them today and was in luck to have all the ingredients on hand. I just whipped these up in under 30 minutes - really easy to do, and they are delicious. I used espresso in the icing (instead of brewed coffee) and it's so good... not too sweet. Here's how they looked before I cut into them:

I'm going to freeze these now before I eat the entire pan all by myself...

Turkey Chili

2012-02-05T19:36:00.000-07:00

We're not over-the-top football fans at our house... but I had to choose chili for dinner since it's Superbowl Sunday! I found this Turkey Chili recipe online from Huffpost Living. I browned the meat and softened the onions in a pan, then threw it in the slow cooker with the veggies and beans... made for an easy dinner that smells great warming in the kitchen. Just enough spice and flavour (I love curry) - and the ground turkey is a nice change from ground beef! Now, I admit that I actually don't know the teams playing in the game... but my three-year-old daughter and I did enjoy watching Madonna during the halftime show! :-)

Blue Chicken Wings

2012-02-02T21:10:00.000-07:00

It's wing night at our house tonight! Ever since having wings at a restaurant this week, I've wanted to try making them at home. I prepared myself for the reality of homemade wings... they are never as good as the ones deep-fried and coated in hot sauce at a restaurant... but still, I wanted to see how close I could get. I tried this Blue Chicken Wings recipe from the new Company's Coming Healthy Recipe Makeovers. Not bad! My husband and I both agreed that they were really flavourful - but definitely not spicy hot. The recipe calls for 2 tbsp of Louisiana hot sauce, and I used Frank's RedHot sauce instead. I have been informed by the hot sauce expert (my husband) that I should have used Louisiana sauce as it has more heat. Also, if I make these again, I might just double the hot sauce (of any variety) because we like 'em spicy!

To finish it off (and improve presentation), I cut fresh celery on the side with blue cheese dip... I cheated and bought a jar of it, but I will make the dip from scratch one day! The bonus with this recipe is that I ended up with five cups of homemade chicken stalk for the freezer! I can't wait to use that in a recipe soon. Stay tuned.

Jam-Filled Buns

2012-01-29T16:50:00.003-07:00

I can't take credit for these beautiful little pieces of baking - my Auntie Gail on Vancouver Island made them this week and sent me a photo and her review. They're Jam-Filled Buns from Company's Coming Muffins & More. My aunt used blackberry jam, even though the recipe calls for "red jam", but I think you could use whatever you're in the mood for. They just look so warm and inviting! As my Auntie Gail said in her e-mail to me, fresh baking like this really does send the message, "we're glad you're here" to any friends or family who may be visiting. I will remember this recipe the next time I have company coming! Thanks, Auntie Gail!

Easy Minestrone

2012-01-26T19:16:00.000-07:00

After my success with Celebrating the Harvest a couple days ago, I decided to try another recipe from this cookbook for tonight's dinner. This Easy Minestrone was just that - totally easy, but still full of fresh ingredients (no frozen food shortcuts, which I appreciate). I have been craving vegetables this pregnancy, so this soup hit the spot. Very flavourful, especially with freshly grated Parmesan cheese on top!

Peanut Shrimp Stir-Fry

2012-01-24T21:28:00.000-07:00

I've been missing my grandma's recipes lately, so this afternoon I pulled out one of her newest titles, Celebrating the Harvest, and picked a new dish to try. What a success! My husband and I both just loved this Peanut Shrimp Stir-Fry and we ate the entire thing - no leftovers! I prepped the veggies earlier today, then whipped the rest of this up in about 15 minutes. Very easy, and a nice change from all the heavier meals we've been having lately during the cold winter weeks. I LOVE shrimp, as well as Thai peanut sauce and salted peanuts, so this appealed to me from the get-go. I highly recommend this one if you're looking for something to get you out of your winter cooking rut. Thanks, Grandma!

Spicy Roasted Shrimp & Broccoli

2012-01-07T20:30:00.001-07:00

This dish is awesome! I found the recipe on one of my favourite cooking blogs, Dinner with Julie. She posted the recipe a few days ago and I've been so excited to try it. I love recipes that make vegetables delicious - really helps motivate me to eat them!! This recipe of fresh broccoli, shrimp and lemon wedges was so fast and so simple, and delicious over rice for dinner tonight. And, you can totally control the spices to your taste... I used half the chili flakes called for, but next time I'll go all the way - and perhaps double the recipe to ensure we have leftovers!

Angel Food Cupcakes

2011-12-07T16:22:00.000-07:00

I think I need to give up on this cookbook. I've made a handful of recipes from Jessica Seinfeld's cookbook, Deceptively Delicious, and I just never like the results! Most of the time, the recipes just don't turn out. Today's experiment is yet another example... these are Angel Food Cupcakes that are made with butternut squash puree. (It's supposed to be a sneaky way to get veggies into kids.) Well, these are the flattest and saddest looking cupcakes I've ever seen! The recipe barely filled 11 muffin cups (it says it makes a dozen), and clearly I should have filled half the cups or fewer, as maybe then they'd have risen a bit more. I bake all the time, so I really have no idea what could have gone wrong - I'm thinking I'm just not a big fan of this cookbook!

Apple Streusel Muffins

2011-12-02T12:13:00.000-07:00

These Apple Streusel Muffins from Company's Coming Muffins & More made the house smell wonderful the other night... I usually make banana muffins, but I was ready for a change. The cinnamon topping makes them taste extra special and they are so moist from the grated apple. When my girlfriend makes these, she puts the topping in the middle of the muffin (instead of on top), and says it still tastes great, but keeps it from being so crumbly with her toddler. Great idea! With my Muffins & More cookbook tattered and dirty from so much use in the kitchen, I can't believe it took me so many years to try these!

Quick Chickpea Curry

2011-12-01T09:46:00.000-07:00

When craving a trip to an Indian buffet, this is the closest I can come in my own kitchen. This Quick Chickpea Curry is super fast to make and is great the next day, too. It's got great flavour - but isn't too spicy - and is extra good with lemon squeezed on top. Delicious AND healthy. You can serve it over rice, like I did, or on its own. Here's the recipe!

Chocolate Pie

2011-11-24T20:58:00.000-07:00

I'm not apologizing for my dinner. I'm pregnant AND I had a bad day. If I'm craving chocolate pie and I'm on my own for dinner... why not?

I gotta admit - I cheated with this dessert big time. There isn't a recipe - just store-bought ingredients. All this consists of is a Pillsbury pie shell, filled with chocolate pudding mix (the kind you cook, not instant) and topped with whipped cream. I did stand in the kitchen for 10 minutes holding the electric beater as I made the whipped cream, so I guess that's something I can take credit for. To finish it off, I used my lemon zester to finely, finely grate some dark chocolate on top. Chill (if you can wait), then enjoy a ridiculous portion guilt-free.

Kung Pao Chicken

2011-11-23T19:05:00.001-07:00

I've made this dish a couple of times in the last year, but haven't blogged about it until now. It's so quick and easy to whip up - and it tastes a lot like take-out, if you're in the mood for a restaurant-style meal that you can actually make a home!! I found this Kung Pao Chicken recipe in Chatelaine magazine and hoped it would remind me of the Kung Pao Chicken dish at Earls that is so good! (Mission accomplished.)

The recipe calls for red pepper, but I only had a green one in the fridge... so my photo is less colourful than it could be. I also served this over jasmine rice tonight, versus steamed white rice, simply because I was in the mood. Be creative!

Pasta Carbonara with Leeks and Lemon

2011-11-20T20:11:00.001-07:00

Attention all leek lovers! This is a delicious twist on carbonara-style pasta from Martha Stewart's Everyday Food magazine. I tried it tonight and my husband and I both loved it.

It's really fast to whisk up eggs with lemon zest, lemon juice and freshly grated parmesan cheese.

Nothing smells better than leeks and bacon sautéing together!

Voila - the finished product! It really tastes quite light as it doesn't have a lot of cream or butter like most pasta recipes like this. Can't wait for the leftovers! You can find the recipe here.

Linguine with Zucchini and Chickpeas

2011-10-27T09:45:00.001-06:00

I'd like to introduce you to Linguine with Zucchini and Chickpeas from Real Simple magazine. I'm in love with this pasta. IN LOVE! Ask my husband; I make it all the time and never fail to ooh and aaah over it. It's just so easy - I rarely have to plan ahead for it, because I always have chickpeas in the cupboard and zucchini in the fridge. And I always, always have a fresh block of Parmesan cheese - it's a must for any urban kitchen! The recipe calls for just enough red pepper flakes to add a spicy bite, and it heats up really well as a leftover. If you're stumped for dinner ideas tonight, try this recipe for sure!

While I've got you - I must also share a great new website called Dote Baby. It's got the cutest (and really unique) clothes for babies and kids - it's a local Alberta company, run by my good friend - so I can vouch for its quality and integrity! If you have kids, or just love dressing them up, check it out: http://www.dotebaby.ca/

Fortune Cookie

2011-10-16T15:22:00.001-06:00

If three times a week is good... then I am very, very good to myself. :-)

Turkey Loaf

2011-10-14T20:55:00.001-06:00

Everyone is sick in my house except me - knock on wood. I've been making a lot of chicken noodle soup... but I did sneak in some Turkey Loaf last night for a different kind of comfort food. I pulled this recipe from the February 2010 issue of Parenting magazine because it claims to be a healthier version of the typical ground beef meatloaf. My husband still prefers to "real deal", but I think using ground turkey is a nice change - and this one has a lot of flavour. You try the recipe and be the judge!

Baked Pasta With Creamy Spinach & Prosciutto

2011-10-12T08:46:00.001-06:00

I really don't understand people who don't love pasta... especially baked pasta. It's heaven! My pregnant belly was craving comfort food like this last night, so I made this old favourite - Baked Pasta with Creamy Spinach and Prosciutto. I found this recipe in a magazine a long time ago, and unfortunately I didn't record the source (oops). It's a delicious mix of shallots, garlic, cheeses, chicken and prosciutto... totally hits the spot on a fall evening. My husband loves it, too!

Blueberry Cheesecake

2011-10-10T19:17:00.001-06:00

This was a first for me... my first cheesecake!! I'm not sure why I've never attempted a cheesecake in my baking past, but I'm glad I finally took the plunge - it was easy and turned out great! I made this Blueberry Cheesecake from Company's Coming Baking - Simple to Sensational for our Thanksgiving dinner. It was a great option along with traditional Pumpkin Pie and Crave Cupcakes. I followed the recipe closely, but doubled the topping in the end... two cups of blueberries just didn't seem like enough for me, so I made it about 3 cups, maybe more. Delicious!

Butternut Squash & Fennel Soup

2011-10-02T08:34:00.002-06:00

Rainy weather yesterday put me in the mood for soup. This Butternut Squash & Fennel Soup is a winner. I love it because it's garnished with blue cheese at the end - my favourite! I originally found this recipe in a magazine, but have changed it so much over time that it's become my own creation. Here's my recipe:

Butternut Squash And Fennel Soup

Makes 8 servings

Prep-to-table time: 40 minutes

1 tbsp butter

1 medium onion, chopped

3 lb butternut squash, peeled and seeded and cut into 1-inch cubes (or buy a couple of the bags of pre-cut stuff)

2 cups sliced fennel (about one small bulb)

2 ½ cups chicken broth

1 - 2 cups apple cider, divided (or apple juice)

1 bay leaf

1 tsp dried thyme

½ tsp sea salt

¼ tsp freshly ground pepper

2 tbsp crumbed blue cheese

Heat butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened. Add squash and sliced fennel. Pour in broth and 1 cup apple cider; add bay leaf. Bring to a boil; cover and simmer for 25 minutes or until squash is tender.

Remove and discard bay leaf. Using an immersion blender, puree until smooth. Add thyme and salt and pepper. If soup is too thick, thin with remaining apple cider as needed. (Or thin with more chicken stock instead, so it’s less sweet.) Soup can be made up to two days in advance and kept covered in the fridge.

Ladle soup into serving bowls. Top with blue cheese.

Ham & Cheese Frittata

2011-09-28T20:02:00.001-06:00

This recipe has saved me more times than I can count. Whenever I don't have time to get groceries, or don't really feel like cooking, this is the easiest thing to make and uses up whatever you have in the fridge! This Ham & Cheese Frittata recipe originally came from Chatelaine magazine - I still pull out the recipe for reference, but I change the ingredients every time - sometimes I have more veggies to use up, or some pieces of deli meat left over... plus, any cheese you feel like grating into it works! Quick AND healthy AND delicious - if you're considering take-out right now, try this instead.

Simple Tomato Sauce with Pasta

2011-09-15T18:53:00.000-06:00

This recipe for a basic tomato sauce is soooo up my alley right now. It's so simple - almost too simple - but that's why it's wonderful. I could actually taste the individual ingredients, and it's quite spicy (which I like), but that could easily be controlled by cutting the red pepper flakes in half or more. Fresh basil and freshly grated Parmigiano-Reggiano cheese is essential - no dried stuff, please!

I found this recipe in the September 2011 issue of Health magazine. I have an addiction to ripping recipes out of magazines, but I come by it honestly (just ask my Grandma Jean, Auntie Gail and mom)... This sauce was delicious on top of fresh pasta from our favourite Italian market here in Calgary, Mercato - if you haven't been, check it out soon!

Back in the kitchen!

2011-09-13T10:24:00.002-06:00

It's fall - and lots has changed at our house. Not only is the weather suddenly cooler, but our daughter has started pre-school (already!) and we have another baby on the way... due April 2012! All of these things make me feel like getting back to the kitchen and my beloved cookbooks, both my Company's Coming collection, and all the others I have to inspire me. Here's what I made a few nights ago:

The main component was Golden Glazed Chicken from Company's Coming Most Loved Main Courses. I already had chicken and cauliflower in the fridge, and I didn't want to get groceries - so I choose two recipes that only required ingredients I already had on hand. The chicken is soooo easy - just a mix of honey, mustard and tarragon on top. Bake for an hour, and you've got dinner! It was really delicious and appeared far more gourmet than it really was.

The side dish is a favourite at our house - Garlic-Roasted Cauliflower from Ina Garten's How Easy Is That? cookbook. I adore the Barefoot Contessa - both her TV show and cookbooks. I never knew cauliflower could be so delicious until I tried this recipe. I always have pine nuts, fresh parsley and garlic on hand - so this is a quick side dish that everyone loves. I cut the garlic and salt in half, and still think it's fabulous. It takes a really regular vegetable and makes it so special - I promise you, try this and you'll never go back! I always make lots so we'll have leftovers, but then my husband has seconds (and thirds) until it's all gone in one night. :-)

I've got many more recipes planned for this month - stay tuned!

Easy Bake Cheesecake

2011-06-07T21:48:00.000-06:00

This Easy Bake Cheesecake recipe is from The Rookie Cook, so it should be totally fool-proof... and it was until the very end! I've made this before (years ago) and it turned out great, so I'm not sure what I did wrong tonight. This specific recipe is a bit of a "shortcut" version for true cheesecake, which is why I love it. I don't own a spring-form pan (really!) and you don't need one for it. Assembling the cheesecake and baking it is quick and truly easy - but for some reason, when I went to cut a slice, it all fell apart on the plate. Now I must say... it still tastes delicious. In fact, it might even be better all mucked up like this! But is it photo-worthy? Not really. I'm curious to know if it'll be better after chilling overnight in the fridge. I will try to cut it again tomorrow morning (cheesecake for breakfast!) and see what happens.

By the way - this recipe calls for canned cherry pie filling on top, but I used canned wild-berry pie filling instead - why not!?

In other news, I hope my faithful blog followers will allow me some time away this summer. It's the season... or the warm weather... or just me... but I'm just not cooking so much these days, and instead making basic meals on the barbecue and throwing together salads based on what's in the fridge and ready to go. After taking the summer off, I hope to return to blogging my cooking adventures - both Company's Coming recipes and others. I have so many cookbooks - and yes, my grandmother knows that I "cheat" on her and use other recipes sometimes! - as well as my own concoctions I'd love to share with you. I also have an embarrassingly large expanding file on top of my fridge chockfull of recipes torn from magazines over the years... I'm an addict, but it runs in my family - I learned this habit of filing recipes from my Grandma Jean, Auntie Gail and mom. It's in the blood!

Enjoy your summer, whether you're cooking or just tasting, and check in from time to time if you can - definitely by the fall. I'll have something delicious to share soon enough. Happy Cooking!

- Amanda

P.S. Stay in touch with everything happening at Company's Coming by receiving the free monthly Newsbite!

Crunchy Chicken Pitas

2011-05-30T10:10:00.000-06:00

I have taken a couple liberties with this recipe and made it more of a "chicken salad" than a pita sandwich. The filling for these Crunchy Chicken Pitas from Easy Healthy Recipes is soooo good. I had a little taste when I finished making it, which turned into a few more bites... then a few more. I had to put it away in the fridge so I wouldn't finish it off! I made it to have for lunches this week, and I know my husband will be thrilled to take it to work today. It's really crunchy - I love the chopped pickles, toasted almonds, celery and carrots. I have some leftover chicken in the fridge, so I'm making another batch ASAP.

Hermits

2011-05-28T12:44:00.000-06:00

I had the chance to visit a date farm the last time we were visiting my in-laws in Palm Desert, California. I had no idea how delicious dates were! My husband and I shared a date milkshake (which was awesome), and also sampled many different types of dates with various levels of sweetness. So good! Since coming home, I've been wanting to make cookies with dates - and so I whipped up a batch of Hermits from Most Loved Cookies. These hearty cookies hit the spot - I used dates, walnuts and dried cranberries (in place of raisins) and they are great. Like the recipe says, they really do get better as the days go on... not that they will be lasting many more days around here.

Nutty Quinoa Salad

2011-05-26T21:30:00.000-06:00

This dinner turned out great! It's Nutty Quinoa Salad from Healthy In A Hurry. I love quinoa, and am always looking for ways to use it. This salad has a nutty lime dressing that I made with organic natural peanut butter (which may have cut the sweetness it would otherwise have), freshly grated ginger, chopped garlic, soy sauce and a few other things. Real spices - not the powdered stuff - make such a difference! And I must share my tip for grating fresh ginger: as soon as I buy ginger root, I toss it in the freezer. It keeps for a long time, and it's much easier to grate with a zester or grater when it's frozen - in fact, it's super fast and simple and you'll wonder why you haven't been doing this all your life!

The salad itself is chopped veggies over quinoa, with salted peanuts tossed on top. We needed a fresh change like this for dinner, so I'm really glad I tried it. Looking forward to leftovers...

P.S. Check out these great tips from the Company's Coming website for eating healthy in a hurry!

Back in the Kitchen

2011-05-25T21:29:00.000-06:00

I haven't blogged in over a month. And I haven't been cooking much - in fact, not at all. Just lots of stuff from the freezer, take-out and quick fixes like scrambled eggs or smoothies for dinner. A lot has happened in the last few months at Company’s Coming. After 30 years and 30 million cookbooks sold, both my grandmother and father retired from Company’s Coming. Although I gave up my key to the office years ago, I’ve always felt welcome and a part of the team. Many staff members remain who are like family to me, but there is no one left within the company who share my blood or last name.

I suppose it's a type of mourning - my indifference for my kitchen these days, and the way I’m ignoring my piles of lonely cookbooks. You see, I have been identified and supported by this business my entire life, and it's a challenge to find a new role for myself as the company changes and grows.

I know our dedicated readers will keep cooking with my family’s recipes, and therefore, so will I. I'm missing the familiar font and format of each recipe, and the comfort of knowing something is going to turn out just like it’s expected to. It's time to cut the apron strings, so to speak, and figure out how to honour my grandma’s legacy and stay connected to what I know best and love most. It would be wise to consider my grandma’s own mantra during challenging times - “just get going and do it”.

So… here’s a beautiful salad my mom made last night. I didn’t make it myself yet, but I do plan to soon! Here’s my mom’s description of it:

This is Mixed Salad from Soups & Salads. I took it to a potluck and everyone loved it. Very easy and quick to make. The green beans in the store did not look very nice so I substituted blanched asparagus which worked well.

Thanks, Mom! Time for me to start planning some meals…

Happy 30th Anniversary to Company's Coming!

2011-04-13T08:39:00.001-06:00

On April 14th, Company's Coming turns 30 years old! Click here to read an article in today's Edmonton Journal about this amazing milestone!

Above: This is my dad, Grant Lovig (president of Company's Coming) and me at our 20th anniversary party in April 2001. The last decade has flown by!

Also... check out this great blog that features an article about Company's Coming and recipes! Very cool.

Speedy Chicken

2011-04-11T13:38:00.000-06:00

My great friend Allison made a delicious dinner from Casseroles last night. She was kind enough to send me a photo and her comments, which I'd love to share with all of you:

When I moved out on my own at 17 to go to university, my grandma gave me Casseroles so I could improve my cooking skills and make quick, easy meals for myself and my roommates!

The recipe I made the most often was Chicken Hurry, but this one (above) is even faster and it's called Speedy Chicken! Two ingredients: chicken + onion soup mix. That's it!!

I had a busy day and sore back today so I needed a meal I could put in the oven and then eat with a quick salad.

Wow, that DOES sound speedy. I might have to try it this week. Thanks, Alli!! xoxo

Greek Salad Dressing

2011-04-01T19:16:00.000-06:00

In an effort to get some healthy snacks in the fridge, I made some veggie salads tonight using the Greek Salad dressing recipe from Salads. I just chopped up all the vegetables in our fridge and added some bocconcini cheese pearls and chickpeas. The dressing for Greek Salad goes so well with these ingredients - it's an old standby of mine. I love that I can make it ahead, then portion it into containers and have it ready to grab when I'm hungry this week. No more excuses for snacking on cereal and cookies... right?

Blueberry Lemon Muffins

2011-03-29T19:14:00.001-06:00

Back home to the Canadian winter... which made me feel like baking today. I haven't made blueberry muffins in ages, so I decided to try Blueberry Lemon Muffins from 30-Minute Rookie Cook. As promised, they definitely took under 30 minutes to whip up... then I popped them in the oven and vacuumed the house while they baked. It smells great in here now! Since these are so yummy, I may just call this "dinner" and put my feet up. :-)

Fisherman's Clam Pies

2011-03-28T11:30:00.000-06:00

I'm on vacation in sunny Palm Desert right now... be envious, very envious! In my absence, CC employee, Brett Bailey, has been experimenting with new recipes. She just e-mailled me this photo and review and now I'm hungry! Here's her note to share with you:

I wanted something comforting to eat on a dreary day, and I’d been meaning to try Fisherman’s Clam Pies from Catch of The Day for a long time. I don’t buy bacon or puff pastry very often, so these mini pies were a nice treat for Sunday dinner.

They were easier to make and dirtied fewer dishes than I first suspected—the chowder-like filling in the pies is prepared in one pan. The fussiest part was rolling out the pastry, but when the cute pies with their puffy, golden topping come out of the oven it’s so worth it. What I found so great about this recipe is that the pies are total comfort food, yet attractive enough in their individual ramekins to serve guests.

Loved them!

-Brett Bailey

Thanks, Brett! Back to the pool for me. :-)

The Tomato

2011-03-24T07:51:00.000-06:00

Edmonton food writer, Judy Schultz, did a great interview with my grandma in the March/April 2011 issue of The Tomato food & drink magazine. Click on the magazine image and scroll to page 8 to read it!

Judy Schultz is also the author of Jean Paré: An Appetite for Life.

Cheddar Bacon Cornbread

2011-03-23T11:49:00.000-06:00

Another recipe recommendation from my mom this week:

What would ribs be without cornbread? This is the Cheddar Bacon Cornbread from All-Occasion Gifts From Your Kitchen. I often make a much simpler (faster) cornbread but this one is so good it is worth the extra time. The extra time being crisping up six slices of bacon to add to the recipe. And grating cheddar cheese to throw in with the bacon. Allow the extra time and make it soon. It makes two disposable size loaf pans and is very, very good. Even the next day cold with honey or jam. Yummy!

Looks delicious!!!

Oatmeal Chip Cookies

2011-03-21T21:47:00.000-06:00

I made Oatmeal Chip Cookies from Most Loved Treats yesterday and my spirited, rebellious, all-food-despising toddler has eaten about a dozen of them already. It's a miracle. Enough said!

Curry Dip

2011-03-19T13:55:00.000-06:00

My mom was entertaining last night and made this Curry Dip from Dips, Spreads & Dressings in the Greatest Hits series. She e-mailled me this photo and note that I'll share with you:

I made this dip last night as my appetizer before dinner. Guests loved the mild curry flavour and fresh sunny colour. Perfect for a spring dish. If you are unsure about the curry flavour, start with a small amount and taste as you add more. I used the full amount and we loved it, but you could easily add less, or even more. I realized as I was preparing it that I did not have an onion (don't think that has ever happened to me!) so I used the same amount of green onion finely chopped. I think it probably was even better with the substitution, as I prefer the milder flavour of green onion and the little green specks gave interest to the dip. Easy to see why this dip is in the Greatest Hits collection!

Thanks, Mom!

Lasagna

2011-03-14T21:32:00.000-06:00

We've been eating nonstop take-out around here for the last couple weeks, so I haven't had anything I'm proud of to post on my blog. I took back the kitchen tonight though! I can't remember if I've blogged about Lasagna from Most Loved Casseroles before... but even if I have, it's worth sharing again because it's so easy, so flexible and so delicious!

This recipe is super forgiving - I make all sorts of changes and don't really measure anything, and we love it every time. Tonight I added fresh mushrooms (versus canned), baby spinach and lighter cottage cheese and part-skim mozzarella, to cut a few calories. The recipe instructs that the lasagna noodles should be cooked before assembling the casserole, but I never cook them. I layer them in raw and it's great! They cook up perfectly within the layers, and the edges get crispy - the best part. (Saves a lot of time and another pot, too.) You can switch up the kinds of cheeses you use, or add different veggies - make it your own!

Shichimi Edamame & Nanaimo Bars

2011-03-07T20:03:00.000-07:00

I was going through food photos on my computer today and found this shot from 2009. It was taken at a baby shower I organized for my girlfriend who affectionately referred to her baby-to-be as "Peapod". The shower theme was "peapods" and everything I cooked was peapod-related or green. (Yes, you can do that - and everything was delicious!) One of the hits was Shichimi Edamame (above) from Inviting Asian Flavours. Super easy to cook up, and beautiful to present. (Just make sure to serve with an empty bowl beside it for the shells.) When I'm entertaining cocktail-style, I like to use labels on place cards to identify each recipe and cookbook I've used - it always sparks conversation and recipe swaps!

For something sweet, I made traditional Nanaimo Bars (above) from Most Loved Treats - but I added green food colouring to the icing to fit the theme! (Still tastes just as great.) These two items, among all the other green dishes, were a hit with all the ladies at the shower. And, Peapod was born a healthy boy named Jack a few weeks later!

Slow-Roasted Ribs

2011-03-04T14:00:00.001-07:00

I'm not the only one who loves the new Anytime Casseroles - so does Heather Markham, creative director at Company's Coming. She e-mailed me about these Slow-Roasted Ribs and how much she liked them. I love trying new rib recipes, so I made these the other night. Delicious! It was really easy to throw together the rub - then just put them in the oven for three hours. I used baby back ribs, rather than side ribs, just because I love them. You baste them with barbecue sauce at the end, and the result is a really tasty rib that isn't too sticky. I love this - because I'm a neat freak... even with food - and I hate messy food! This was just right and worked well with baby potatoes and asparagus on the side. Yum!

Spicy Porcupine Meatballs

2011-03-01T08:52:00.000-07:00

My mom is also cooking from Anytime Casseroles a lot these days - she tried the Spicy Porcupine Meatballs last week and sent me a photo and her review. Here's what she had to say:

Pretty good - nice and spicy because I used spicy Italian sausage from Spolumbo's in Calgary. The sauce is a bit runny - I might thicken it next time with a little flour or cornstarch, but we liked the flavour. I served it with brussels sprouts and mashed potatoes.

Sounds great for a cold day - thanks, Mom!

My Grandma Retires!

2011-02-22T09:39:00.000-07:00

Company’s Coming’s Jean Paré Retires after 30 Years and 30 Million Books

Jean Paré, Canada’s best-selling and most-loved cookbook author, has announced that she will retire on February 28, 2011. After 30 years and 30 million cookbooks sold, she has surely earned the right! Company’s Coming cookbooks average more than two for every Canadian household—pretty good for the woman who worked on her first cookbook in a spare bedroom of her rural Alberta home and delivered books from the trunk of her car!

Since the 1981 publication of 150 Delicious Squares, Jean’s name has appeared on more than 200 Company’s Coming titles. Her most recent work has been on new titles that will be published over the next few years.

Jean’s years of experience as a mother of four and as a professional caterer, coupled with her common-sense approach to cooking, have ensured the integrity of the Company’s Coming brand for three decades. As her millions of readers know, her success stems from never sharing a recipe she wouldn’t use herself.

Jean’s legacy will be upheld through the Company’s Coming recipe team that she worked with and mentored for so long, as well as the continuing guidance of Jean’s son and Company’s Coming president Grant Lovig.

Jean would like to convey her thanks to the staff at Company’s Coming, to the company’s many suppliers and customers, and to her readers throughout Canada and around the world. She will continue to live in Edmonton, within easy reach should she be needed to answer any recipe questions!

Teriyaki Turkey Casserole

2011-02-20T20:48:00.001-07:00

Well... meh. Didn't love this one. BUT, I am quite sure it's just me. I almost never make a recipe that doesn't have a photo (I'm just not brave enough!), but I tried this Teriyaki Turkey Casserole from Anytime Casseroles and it turned out beautifully for the photo! Unfortunately, I didn't love the flavour as much as I hoped... it's got a strong citrus flavour (1 cup of orange juice, plus 1/4 tsp of grated orange zest) and I'm just not a big fan. If I were to make this again, I'd definitely cut the juice in half - or maybe just try a substitute. The veggies and turkey were great though, and I love egg noodles. If you try this one, leave a comment to tell me what you think!

Teriyaki Turkey Casserole

Simple ingredients come together in this noodle casserole with sweet orange teriyaki sauce and tender-crisp vegetables.

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Medium egg noodles 3 cups 750 mL

Fresh mixed stir-fry vegetables 3 cups 750 mL

Chopped cooked turkey 1 1/2 cups 375 mL
(see Tip 1, below)

Orange juice 1 cup 250 mL

Thick teriyaki basting sauce 1/2 cup 125 mL

Sesame oil (for flavour) 1 tsp. 5 mL

Grated orange zest (see Tip 2, below) 1/4 tsp. 1 mL

Pepper 1/4 tsp. 1 mL

Combine water and salt in large saucepan. Bring to a boil. Add noodles. Boil, uncovered, for 5 minutes, stirring occasionally.

Add vegetables. Return to a boil. Cook for 1 minute. Drain.

Add remaining 6 ingredients. Stir. Transfer to greased 2 quart (2 L) casserole. Bake, covered, in 375°F (190°C) oven for about 30 minutes until vegetables are tender-crisp. Makes about 7 cups (1.75 L).

Tip 1: Don’t have any leftover turkey? Start with 1 boneless, skinless turkey breast (about 10 oz., 285 g). Place in large frying pan with 1 cup (250 mL) water or chicken broth. Simmer, covered, for 12 to 14 minutes until no longer pink inside. Drain. Chop. Makes about 2 cups (500 mL) cooked turkey.

Tip 2: When a recipe calls for grated zest and juice, it’s easier to grate the fruit first, then juice it. Be careful not to grate down to the pith (white part of the peel), which is bitter and best avoided.

1 cup (250 mL): 170 Calories; 2.0 g Total Fat (0.5 g Mono, 0.5 g Poly, 0.5 g Sat); 45 mg Cholesterol; 24 g Carbohydrate; 1 g Fibre; 13 g Protein; 500 mg Sodium

Reprinted from Anytime Casseroles

www.companyscoming.com

Chili Cheese Beer Bread Mix

2011-02-17T07:06:00.000-07:00

My mom tried this recipe awhile back and sent me a photo and her review. I'm glad she tried this, because I would have been reluctant to, simply because I don't love beer... but my husband sure does, so I will have to make this for him! Here are the comments from my mom on this one:

Chili Cheese Beer Bread Mix is a great gift idea from All-Occasions Gifts From Your Kitchen - a gift to my husband and myself in this case! Takes minutes to whip up with ingredients you have on hand - well, if you drink beer, that is. It calls for a bottle of Honey Brown Ale. A friend told me that there is a slight bitter taste if you use another type of beer, but I can't confirm since I used the proper ale. It is simple to prepare, quick to bake (25 - 28 minutes) and delicious to eat. We paired it with homemade chili and it was wonderful on a chilly winter evening. The chili powder adds a touch of heat, and the brown sugar and beer a touch of sweetness - great combo.

Thanks, Mom!

Cheesy Bruschetta Zucchini

2011-02-16T11:55:00.001-07:00

I'm really excited to share this recipe with you - it's such a great side dish! I'm still making my way through Anytime Casseroles, and the Cheesy Bruschetta Zucchini recipe stood out as a healthy, different side dish. I loved that I could make it up ahead of time, then bake right before dinner was ready. I served it alongside pan-fried fish the other night, but it would be delicious with any main course. My husband loved it and took the leftovers to work the following day. I loved the crunchy, cheesy topping. I may make this again tonight, because I have all the ingredients in the cupboard - just need to pick a fresh zucchini or two and I'm set!

Cheesy Bruschetta Zucchini

This side dish is certainly reminiscent of its appetizer namesake. Loaded with tomatoes, zucchini, croutons and a good dose of cheese, of course!

Diced zucchini (with peel) 3 cups 750 mL

Coarsely crushed unseasoned croutons 1/3 cup 75 mL

(see Note, below)

Chopped seeded Roma (plum) tomato 2 cups 500 mL

Chopped green onion 1/4 cup 60 mL

Chopped fresh basil 2 tbsp. 30 mL

(or 1 1/2 tsp., 7 mL, dried)

Cooking oil 1 tbsp. 15 mL

Balsamic vinegar 1 tsp. 5 mL

Garlic clove, minced 1

(or 1/4 tsp., 1 mL, powder)

Salt 1/4 tsp. 1 mL

Grated Italian cheese blend 1 cup 250 mL

Coarsely crushed unseasoned croutons 1/2 cup 125 mL

(see Note)

Combine zucchini and first amount of croutons in greased 8 x 8 inch (20 x 20 cm) baking dish.

Combine next 7 ingredients in medium bowl. Spoon over zucchini mixture. Bake in 375°F (190°C) oven for 20 minutes.

Combine cheese and second amount of croutons in small bowl. Scatter over tomato mixture. Bake for about 10 minutes until zucchini is tender-crisp and topping is golden. Serves 6.

1 serving: 120 Calories; 7.0 g Total Fat (1.5 g Mono, 1.0 g Poly, 2.5 g Sat); 13 mg Cholesterol; 8 g Carbohydrate; 2 g Fibre; 7 g Protein; 281 mg Sodium

Note: You can use coarse dry bread crumbs that look like croutons, or make your own by cutting bread into small cubes and drying in a low oven.

Reprinted from Anytime Casseroles

www.companyscoming.com

Mandarin Beef (Stir-Fry Sauce)

2011-02-14T20:44:00.000-07:00

I made an impromptu stir-fry tonight. No recipe, just a mix of leftover veggies and beef in the fridge - easy enough! I was so tempted to keep it super easy by using a bottled stir-fry sauce in my fridge door, but decided to make something fresh at the last moment. It's so easy to whip together a few pantry ingredients, plus it's more economical and it's just got to be healthier! I flipped through Most Loved Stir-Fries and chose a sauce from the Mandarin Beef recipe. Just a mix of soy, oyster sauce, sherry, vinegar and a few other things... but it smells great and coated the mix beautifully. We're about to dig in so I have to dash!

Tasty Turkey Tetrazzini

2011-02-12T18:27:00.000-07:00

I am still working my way through the newest title, Anytime Casseroles - I just adore this cookbook! It's so relevant to my life right now because I'm regularly looking for quick and easy one-dish style meals (many that you can make ahead), and this book is full of them. I've flagged so many recipes and can't wait to try them all (and then some). This one photographed above is Tasty Turkey Tetrazzini and it's sooo delicious! It's really rich and creamy, but not overpowering - it actually felt quite light as I was eating it, and I love that. (I didn't feel as guilty eating pasta with sour cream and cream cheese and parmesan!) If you like comforting pasta dishes with veggies like mushrooms , peppers and peas, this is the one to try. I assembled it ahead of time - around noon, then just baked it in the oven closer to dinner time and that made it feel extra easy. (Something to note - I happened to have cooked chicken breast on hand, so I used that instead of turkey and it worked just fine.)

Spiced Coconut Rice Pudding

2011-02-09T09:28:00.001-07:00

It's hard to take an appetizing photo of rice pudding, but here's my best attempt (served up with my daughter's favourite owl spoon)! I am just loving the new Anytime Casseroles book - I have so many recipes flagged to try, and last night I made Spiced Coconut Rice Pudding.

Funny story - the recipe calls for 1/4 cup of dark (navy) rum. I didn't have any, and didn't want to buy a huge bottle, so I picked up one of those "airplane" sizes at the liquor store. My daughter loves to hold anything small - and this tiny liquor bottle appealed to her right away. She insisted on holding it while we did all our errands - so, I was that mother yesterday... the one going through Safeway, getting groceries, as my two-year-old pretended to take swigs from a little bottle of rum!! (See below.)

I have to admit - I don't love this rice pudding, but it's just me. I'm a HUGE fan of plain, simple, boring rice pudding, and this one is just too dressed up for my taste. It's got a real spiced flavour from the cinnamon, lime zest and coconut - and of course, the rum. It's definitely great for a special occasion, but for day-to-day comfort food, basic rice pudding is still my favourite.

Spiced Coconut Rice Pudding

A creamy and comforting rice pudding that’s nicely spiced, with chewy toasted coconut for added flavour. Leftovers are great served cold, but can easily be reheated in the microwave.

Can of coconut milk 14 oz. 398 mL

Milk 1 1/2 cups 375 mL

Grated peeled cooking apple 1/2 cup 125 mL

(such as McIntosh)

Short-grain white rice 1/2 cup 125 mL

Brown sugar, packed 1/4 cup 60 mL

Dark (navy) rum 1/4 cup 60 mL

Flaked coconut, toasted (see Tip, below) 1/4 cup 60 mL

Butter (or hard margarine), melted 1 tbsp. 15 mL

Vanilla extract 1 tsp. 5 mL

Grated lime zest 1/2 tsp. 2 mL

Ground cinnamon 1/4 tsp. 1 mL

Ground allspice 1/8 tsp. 0.5 mL

Salt 1/8 tsp. 0.5 mL

Combine all 13 ingredients in medium bowl. Transfer to greased 2 quart (2 L) casserole. Bake, covered, in 325°F (160°C) oven for about 90 minutes, stirring every 30 minutes, until rice is tender. Makes about 4 cups (1 L).

Tip: When toasting nuts, seeds or coconut, cooking times will vary for each type of nut—so never toast them together. For small amounts, place ingredient in an ungreased frying pan. Heat on medium for 3 to 5 minutes, stirring often, until golden. For larger amounts, spread ingredient evenly in an ungreased shallow pan. Bake in a 350°F (175°C) oven for 5 to 10 minutes, stirring or shaking often, until golden.

1 cup (250 mL): 483 Calories; 27.0 g Total Fat (2.0 g Mono, 0 g Poly, 23.0 g Sat); 11 mg Cholesterol; 47 g Carbohydrate; 1 g Fibre; 8 g Protein; 160 mg Sodium

Reprinted from Anytime Casseroles

www.companyscoming.com

Ginger Beef and Broccoli

2011-02-08T13:47:00.000-07:00

Isn't this a beautiful casserole I made last night? This Ginger Beef and Broccoli dish is from the new Anytime Casseroles cookbook. This ended up tasting a lot like a beef stir-fry, but was easier to prepare because I didn't have to stand at the stove stir-frying meat and veggies. I assembled everything in the casserole dish (even raw meat - didn't have to brown it!) and then just popped it into the oven. Couldn't be simpler - and it really looks impressive when it's done. I put a bit of soya sauce on the final dish and gobbled it up. I love an easy one-dish meal like this during the week!

Strawberry Muffins

2011-02-05T09:09:00.001-07:00

I didn't have to make dinner last night, so I decided to do some baking instead. After flipping through Baking - Simple to Sensational, I decided to try Strawberry Muffins and I'm so glad I did! These muffins have a biscuit-like texture on top, but still have the shape and flavour of a muffin. I used fresh strawberries (not frozen) and creamy balkan-style yogurt when making them, so they are just delicious.

Another tip to share with you... sometimes my baking isn't 100% perfect, and so I always check my ingredients as the first culprits. (Blame myself? Never!) After having a few recipes ruined by stale ingredients, I now always mark the date with a Sharpie on a piece of masking tape on the box or container (see below). It helps me remember when it's time to switch products out - although, I must say that I'm baking so much these days that I use my baking powder and baking soda up long before they go bad!

And for the trivia buffs out there - did you know that Baking - Simple to Sensational was the 100th title in the Company's Coming cookbook collection?!

Strawberry Muffins

Biscuit-textured muffins with bits of strawberry that explode in your mouth with every bite!

Butter (or hard margarine), 1/4 cup 60 mL

softened

Granulated sugar 1/2 cup 125 mL

Large egg 1

Chopped fresh (or whole frozen, 1 1/4 cups 300 mL

thawed and chopped)

strawberries

Strawberry yogurt (not fat-free) 1 cup 250 mL

Vanilla 1/2 tsp. 2 mL

All-purpose flour 2 cups 500 mL

Baking powder 1 tbsp. 15 mL

Salt 1/2 tsp. 2 mL

Beat butter and sugar in large bowl until light and creamy. Add egg. Beat until well combined.

Add strawberries, yogurt and vanilla. Stir.

Combine flour, baking powder and salt in small bowl. Add to strawberry mixture. Stir until just moistened. Grease 12 muffin cups with cooking spray. Fill cups 3/4 full. Bake in 400°F (205ºC) oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

1 muffin: 188 Calories; 5.4 g Total Fat (1.5 g Mono, 0.4 g Poly, 3.1 g Sat);
31 mg Cholesterol; 31 g Carbohydrate; 1 g Fibre; 4 g Protein; 252 mg Sodium

Reprinted from Baking Simple To Sensational

www.companyscoming.com

Chickpea Pasta Casserole

2011-02-04T13:01:00.001-07:00

Company's Coming employee, Brett Bailey, has sent me another guest post - this time featuring one of my favourite foods ever : glorious chickpeas! Check out her photo and review below.

Anytime Casseroles is here—particularly exciting for me, because I was on taste panel for this cookbook and knew which recipes I wanted to try at home! Chickpea Pasta Casserole was near the top of the list.

Now look—I know how some people will react when I say: “There’s goat cheese in this.” But being on taste panel allowed me to try lots of new foods, and I usually found that I liked things I thought I wouldn’t (imagine that!). It all depends on how it’s prepared and what ingredients it’s paired with. I find goat cheese too potent on its own, but with tangy tomatoes, chickpeas and sun-dried tomato pesto, the taste is just right and not overpowering.

Cauliflower doesn’t agree with me so I swapped in celery. I also used panko crumbs instead of crushed croutons since I had them, and wagon wheel pasta because it’s cute. This dish is a tad time-consuming since it bakes for 50 minutes (well, 40-ish in my volcano-heat oven), but much of it could be prepped ahead.

Try it! You’ll like it.

-Brett Bailey

Spicy Spaghetti Sauce

2011-02-02T16:38:00.001-07:00

I never thought I would stray from making my own mom's spaghetti sauce that I grew up eating and cooking... however, last night I decided to break tradition and try something new! This is Spicy Spaghetti Sauce from Slow Cooker Recipes, and it's seriously so good. Don't tell my mom - but this might become my new go-to sauce. It was really easy to make, and truly is the right combination of spices and veggies to make a delicious sauce over pasta with fresh shaved parmesan cheese. Now as for the "spicy" description... I don't know. I'm a girl who likes flavour and reasonable amounts of spice, so I really didn't find this spicy per se... but it does have chili powder (which could be halved, or omitted) so it would really depend on personal preference. Be brave and try it!

Sometimes my friends ask me how I manage to prepare fresh-cooked dinners when I have an energetic and demanding toddler hanging on my legs. (She's not needy, she just loves me!) It's ALL about prep. I prep my ingredients all day long - a little here, a little there... I brown my meat while my daughter naps, then I chop veggies or measure out spices while she has her lunch. I typically set up my dinner plan like this (see below) and then make it appear effortlessly whipped together hours later when my husband gets home.

And while I'm at it - I usually prep for future meals. If I'm chopping one onion, I chop a few - and then I portion them in ziplock bags and throw them in the freezer (see below). Makes the coming meals a lot easier to prepare! I also freeze baggies of white/red wine and buttermilk because they are ingredients I often need in sauces, bases and baking. So there you go - my mealtime survival tip that works!

Banana Bread (in the slow cooker!)

2011-01-28T19:59:00.000-07:00

Because it is Friday, and because I am wild... I decided to try making Banana Bread from Slow Cooker Recipes. Yes, a loaf in a slow cooker. Who knew!?! It felt a bit crazy, but worked really well. My loaf pan is a little bit too long to fit into my slow cooker, so I had to jam it inside on an angle, which made the final product a bit slanted (oops), but it certainly didn't affect the flavour. It's really delicious! I like how this loaf is dark in colour - likely due to the tablespoon of cocoa powder - and I added chocolate chips because I couldn't resist. The benefit of using a slow cooker for baking is that I was able to leave the house while the loaf was in the works - just turned the appliance on and went out for dinner! We returned home to the aroma of fresh baking and now get to enjoy a Friday night treat. I'm really glad I did this "experiment" and think I will be getting more adventurous with my slow cooker going forward...

Maritime Chow Chow

2011-01-21T18:46:00.000-07:00

Maritime Chow Chow from Preserves was a family stand-by when I was growing up. I remember it being on the table for every meal - especially for meals with meat, like a roast beef dish. I rebelled as a kid and refused to touch the stuff... and I still don't love it. My dad hasn't disowned me yet, however, because I married a guy who likes it and now we eat it at our house too!

I made Slow Cooker Beef Roast last night, and I made sure to serve Maritime Chow Chow beside it. The current jar in my fridge was made by my Grandma Jean herself! I've never made it on my own, but I know it will become my duty someday... if I want to stay in the family, that is. :-) If you're a fan of pickles or relish and like canning, this is a recipe you should definitely try.

And while I've got you - here's a collage on canvas I made at my art class this week. The theme is food and cooking, two of my greatest loves!

Pecan Tart

2011-01-19T19:34:00.000-07:00

I. Can't. Stop. Baking.

I'm still inhaling the lemon cookies I made yesterday, and here I go making a pie. A pie! I guess I just thought it was time. Pecan pie might be my favourite food on the earth... and so, it's time I learned how to make one. This particular recipe is Pecan Tart from Most Loved Pies. It was quite easy, but I guess I have to give some credit to my store-bought crust (thanks, Pillsbury). I was shocked how many little bags of chopped pecans I had to buy in the baking aisle, so I might try the bulk section next time. Either way, I'm thrilled with the aroma in my kitchen right now as it cools. Can't wait to taste it - but I'm going to eat dinner first and show this piece of art to my husband before I cut into it. :-)

Lemon Crackles

2011-01-18T18:20:00.000-07:00

I made Lemon Crackles tonight without any advance planning. I love having all the ingredients in my house just like that. These cookies are so delicious - not sure what took me so long to try them. The name fits them perfectly because they really do "crackle" when you bite into them. The outside is almost crunchy, with the baked sugar on top, and the inside is soft and chewy. I'm really glad I tried something new. And thank goodness for my little helper, my daughter who likes to drape damp tea towels on her head and pretend to be a shepherd while I bake!

Also, thank you to my friend Adrienne for the beautiful roses in the background of the first photo!

This recipe appears in both Most Loved Cookies and Tempting Treats & Cookies.

Blueberry Muffins

2011-01-14T12:03:00.000-07:00

My friend Allison made these Blueberry Muffins from Muffins & More yesterday and sent me a photo. I love it when my friends use my grandma's recipes and have success! And I LOVE getting photos to see the final results! It makes me proud to know my grandma is a part of their lives, too. I can't remember the last time I made Blueberry Muffins, so I may just do it this weekend... thanks for the inspiration, Allison!

Lemon Sponge Custard

2011-01-13T15:17:00.000-07:00

Company's Coming employee, Brett Bailey, has been kind enough to share another one of her cooking experiments with me. Look what she made for brunch this past weekend... makes me think I should make breakfast for dinner tonight!

I hosted brunch last Sunday and needed a light dessert to complete the meal of bacon and avocado breakfast burritos, homemade hash browns and fruit smoothies that my friends put together. Most Loved Brunches seemed like a logical place to look!

Lemon Sponge Custard mainly calls for basic ingredients—butter, eggs and pantry staples—so all I had to do was add lemons to the grocery list. I had half-and-half cream to use up, so I substituted that for the milk that is called for. (Why not add some extra richness on a snowy morning?)

The method should be followed precisely, but it’s not complicated. Once the egg whites are beaten into stiff peaks, it’s easy to gently fold them into the mixture and portion into ramekins. The custards then bake in a water bath for about 40 minutes. Mine were made ahead and served with brunch, but the baking time could allow you to pop these in the oven before you sit down to eat.

The custards were perfectly lemony—not too sweet, not too tart—with a light meringue texture and creamy centres. Everybody loved them! And as the intro suggests, this recipe can be enjoyed warm or chilled—my husband and I shared the last one straight from the fridge.

-Brett Bailey

Crunchy Drop Biscuits

2011-01-10T21:29:00.000-07:00

I am enduring two of the most awful things right now: a cold that won't give up (it's been keeping me awake every night since Christmas!) and potty training my two-and-a-half-year-old. Feel sorry for me yet? You should.

Some good came of this hard time, however - my mom arrived in town this morning to rescue me and help!! Thank goodness for mothers. Not only did I need help with my daughter, I needed someone to put some real food on the table instead of more take-out. My mom made these Crunchy Drop Biscuits from Muffins & More alongside a chicken stew and they were so comforting. I normally make my old stand-by, the Rich Tea Biscuits from Muffins & More... so this was a change, but a good one! These are easy to make (no need to roll out the dough or make a mess of flour on your counter) and they come out crunchy and satisfying. Loved them! And REALLY love my mom and daughter.

(Read my earlier post about our family favourite, Rich Tea Biscuits, here.)

Blue Cobb Dressing

2011-01-07T18:57:00.000-07:00

We are potty training our daughter today, so we've been VERY busy and had to keep dinner simple. I baked some baby back ribs in the oven and tossed a salad on the side. The salad is just a mix of butter lettuce and Belgium endive, with pecans tossed on top. I used the Blue Cobb Dressing from Most Loved Salads & Dressings. I love any dressing with blue cheese in it! It was a hit and now we're back to the battle...

Coleslaw Forever

2011-01-02T18:36:00.000-07:00

This cooking experience taught me to read recipes more carefully. I had a bag of coleslaw mix in the fridge, and wanted to whip up a dressing for it this afternoon. I looked up Coleslaw Forever from Salads and decided it looked fast and easy. As I poured the sugar into the vinegar and cooking oil, I couldn't figure out why it wasn't dissolving. I was whisking up a sweat! Finally I looked back at the recipe, and realized you're supposed to HEAT the ingredients until boiling... that would do it. Oops. So, I dumped it all into a pot and got it warming on the stove. Worked like a charm! This dressing is supposed to sit a day or two on the coleslaw before eating... so it's in the fridge now and I plan to have it tomorrow night for dinner. Haven't tasted it yet, but it sure smells good! Happy New Year!

Artichoke Dip

2010-12-26T13:44:00.000-07:00

I wish I could take credit for these beautiful photos, but I can't! My dear friend Allison just sent them to me - she made this delicious Artichoke Dip from Starters, upon my recommendation, for one of her Christmas events this season. When she e-mailled me for an appetizer idea, this came to mind first - it's my absolute favourite appetizer of all the CC recipes! It's very simple to make - it's a winning combination of artichokes, Parmesan, sour cream and spices. I love the toasted almonds and paprika on top and it's good with so many things - veggies, chips, bread, whatever. Allison made it look mouth-watering - I wish I'd been in Edmonton to taste it! Thanks, Alli! xoxo

Note: This recipe also appears in Most Loved Appetizers.

Chicken And Greens

2010-12-24T11:24:00.000-07:00

I made another stir-fry last night. It's an easy choice of cooking method during this busy time of year! I have to say though, this wasn't my favourite dish. I made Chicken And Greens from Most Loved Stir-Fries, and there wasn't anything wrong with the recipe... I just don't love the peanut flavour. I guess I shouldn't be surprised, as I don't like peanut butter or other things like it... and this definitely has a peanut presence! If you're a fan of peanuts, this is the stir-fry sauce for you. I did like the opportunity to cook with suey choy (Chinese cabbage) and bok choy though, and I LOVE Shanghai noodles! It was easy to cook up and looks really impressive, doesn't it?

We're having Christmas dinner with my in-laws, so I won't be cooking tonight or tomorrow. Merry Christmas to all my readers and happy cooking!

Sesame Chicken

2010-12-22T18:28:00.000-07:00

I've been so busy lately and have been relying on take-out and items from the freezer that were cooked months ago. Tonight, however, I made something brand new! (I must mention that my two-year-old daughter is sitting on my lap as I type this, making a simple task quite complicated!) This is Sesame Chicken from Most Loved Stir-Fries. It was so delicious and easy to make. I have finally mastered the art of stir-frying veggies so they are still crisp, and stir-frying chicken so it's moist and not overdone. Sounds easy enough, but it can be tricky, trust me. I nailed it tonight and the result was fantastic. I couldn't wait for my husband to get home - I ate without him, but saved him a good portion! As you can see in the photo, I served the stir-fry over Vermicelli noodles. I chose them simply because I had them on hand - I think this stir-fry would be great over rice or different noodles, or even just on its own. Time to get this toddler into the bath tub and Most Loved Stir-Fries back on the shelf.

Cajun Gumbo

2010-12-15T12:40:00.000-07:00

It's been a really busy past few days, and so I'm thrilled to have another guest post from CC employee, Brett Bailey, to share! I've never cooked with okra before, so I'm impressed to know Brett tried it. Here's her story about Cajun Gumbo from Soups:

Soups and stews are among my favourite winter meals. When it starts getting dark out at 4:30 in the afternoon, I like nothing more than dishing up a big bowl with hot, buttery biscuits or buns on the side for supper. This week I was flipping through Soups and decided to try Cajun Gumbo—my husband loves Cajun food, so I made it as sort of a treat (especially since it took a special trip to a different grocery store to find okra!).

The result was very hearty—with three kinds of protein (chicken, sausage and shrimp), rice and loads of veggies, it’s definitely a full meal in one pot (we still ate it with cheese biscuits though). The spiciness factor was just right, but next time I would cut the amount of dried thyme by half, as I found it just a bit too potent for my taste.

There is a lot of chopping required, but you could always prep your ingredients the night before and start the soup when you’re ready for it. In any case, this tasty gumbo is worth the effort.

And don’t forget the best part about recipes that call for wine—enjoying what’s left in the bottle with your meal.

-Brett Bailey

Cajun Gumbo

Bring yourself back to the bayou with this fine okra and rice-laden dish.
All-purpose flour 1/3 cup 75 mL
Paprika 2 tsp. 10 mL
Dried thyme 1 tsp. 5 mL
Boneless, skinless chicken breast halves, 1/2 lb. 225 g
cut into 3/4 inch (2 cm) cubes
Cooking oil 1/3 cup 75 mL
Diced onion 1 1/2 cups 375 mL
Diced green pepper 1 1/2 cups 375 mL
Diced celery 1 cup 250 mL
Chicken stock 4 cups 1 L
Dry (or alcohol-free) white wine 1/2 cup 125 mL
Can of diced tomatoes (with juice) 14 oz. 398 mL
Package of frozen okra, thawed and 8 1/2 oz. 250 g
cut into 1/2 inch (12 mm) pieces
Smoked sausage, chopped 6 oz. 170 g
Long grain white rice 1/2 cup 125 mL
Bay leaf 1
Dried oregano 1 tsp. 5 mL
Salt 1/2 tsp. 2 mL
Pepper 1/4 tsp. 1 mL
Cayenne pepper 1/4 tsp. 1 mL
Frozen uncooked medium shrimp 1/2 lb. 225 g
(peeled and deveined), thawed
Hot pepper sauce 1/2 tsp. 2 mL

Combine first 3 ingredients in large resealable plastic bag. Add chicken. Seal bag. Toss until coated. Transfer chicken to large plate. Reserve remaining flour mixture.
Heat cooking oil in Dutch oven or large pot on medium. Add chicken. Cook for about 5 minutes, stirring occasionally, until starting to brown.
Add next 3 ingredients. Stir. Cook for about 5 to 10 minutes, stirring often, until vegetables start to soften. Sprinkle with reserved flour mixture. Heat and stir for 1 minute.

Slowly add stock and wine, stirring constantly and scraping any brown bits from bottom of pan until boiling and thickened.
Add next 9 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about 35 minutes, stirring occasionally, until vegetables are very tender. Discard bay leaf.
Add shrimp and hot pepper sauce. Stir. Cook, covered, for 2 to 3 minutes until shrimp turn pink. Makes about 11 cups (2.75 L). Serves 6.

1 serving: 418 Calories; 18.4 g Total Fat (7.9 g Mono, 4.5 g Poly, 1.7 g Sat); 79 mg Cholesterol;  35 g Carbohydrate; 4 g Fibre; 26 g Protein; 1239 mg Sodium

Reprinted from Soups
© Company's Coming Publishing Limited
www.companyscoming.com

Tunisian Couscous

2010-12-08T17:29:00.001-07:00

I'm making a big effort to cook with more vegetables around here. I'm not against meat (in fact, I am quite for it!), but I'm just hoping to up our veggie intake as Christmas and the New Year approaches and sugar is around every corner. I love the texture of couscous, so this Tunisian Couscous dish from 30-Minute Pantry is right up my alley. I've already cooked it up and have it ready for when my husband gets home tonight. It has a definite Tunisian flavour - the cayenne, cinnamon, cumin and garlic remind me of something I'd get in an Indian or Lebanese restaurant. It calls for Montreal steak spice, which I just happened to run out of... so I hope I haven't changed the flavour too much by omitting this. I squeezed a fresh lemon over it at the end and that's the best part - fresh lemon always makes a dish sparkle!

Happy Birthday, Grandma Jean!

2010-12-07T07:58:00.000-07:00

Happy Birthday to my Grandma Jean today!!! Above are two of my favourite photos with her over the years. She's on a beach today in much warmer weather... just where she should be. Have a wonderful birthday, Grandma!

Cream of Mushroom Soup

2010-12-06T20:48:00.001-07:00

I've always wanted to make Cream Of Mushroom Soup from scratch, as it's one of my favourite canned soups from Campbell's. This version from Soups was very easy to make! We just had it for dinner, and my husband and I both really liked it - especially the gourmet dollop of sour cream and lemon juice as a garnish at the end. This recipe doesn't say to puree the soup, but I did anyway... it just didn't seem creamy enough for me without pulling out the hand blender. Oh, I love my hand blender! It may be my favourite kitchen appliance - so easy to whip out for smoothies, soups, dips... and a cinch to clean afterward. Anyone else out there passionate about their hand blender, or is it just me?

Thai Curried Chicken Soup

2010-12-03T17:29:00.000-07:00

My mom made this Thai Curried Chicken Soup from Soups the other night. I'm going to try it myself soon - I love dishes with a bit of spice and a bit of lime and/or cilantro - such a fresh combination. My mom told me she cut the green curry paste in half, and that it was still enough heat for her taste... she also recommended using broccoli florets instead of snow peas, because the snow peas can feel sort of "sharp" in your mouth once they're cut in half. Thanks for the tip!

Mediterranean Chickpea Stew

2010-12-02T21:16:00.001-07:00

To my faithful followers - I apologize for being so absent online this past week. I've just been so busy with the rush of Christmas approaching, and it's been more take-out and old stand-bys than exciting experiments in our kitchen. One of my December goals is to eat healthier (horrible timing, I know) and so I tried a recipe from the new Healthy Slow Cooker the other night. This is Mediterranean Chickpea Stew. I love chickpeas, and this colourful dish is chock-full of vegetables... however, the overall result didn't wow me. If I try this one again, I won't use as much liquid - it calls for four cups of water, and I think I might have preferred about half that amount. Plus, I would add some extra herbs and spices to boost the flavour. Maybe I just wish this healthy dish tasted more like chocolate cake? I can't be the only one. :-)

Mediterranean Chickpea Stew

This chickpea stew is so comforting, with the freshness of vegetables and a mild, pleasing chili heat. Serve with whole-grain garlic toast or goat cheese crostini. This can be stored in an airtight container in the freezer for up to three months.

Water 4 cups 1 L

Dried chickpeas (garbanzo beans), soaked 2 cups 500 mL

in water overnight, rinsed and drained

Sliced fennel bulb (white part only) 2 cups 500 mL

Sliced onion 1 cup 250 mL

Dried oregano 1/2 tsp. 2 mL

Garlic cloves, minced 2

(or 1/2 tsp., 2 mL, powder)

Pepper 1/2 tsp. 2 mL

Dried crushed chilies 1/4 tsp. 1 mL

Chopped zucchini (with peel), about 2 cups 500 mL

1/2 inch (12 mm) pieces

Chopped red pepper 1 cup 250 mL

Chopped yellow pepper 1 cup 250 mL

Basil pesto 1 tbsp. 15 mL

Salt 1/2 tsp. 2 mL

Chopped fresh basil 2 tbsp. 30 mL

Combine first 8 ingredients in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker. Cook, covered, on High for 5 to 6 hours until beans are tender. Stir. Transfer 2 cups (500 mL) to small bowl. Mash. Return to slow cooker.

Add next 5 ingredients. Stir. Cook, covered, on High for about 30 minutes until zucchini is tender.

Add basil. Stir. Makes about 8 2/3 cups (2.1 L).

1 cup (250 mL): 184 Calories; 3.4 g Total Fat (trace Mono, 0.1 g Poly, 0.2 g Sat); trace Cholesterol; 31 g Carbohydrate; 9 g Fibre; 10 g Protein; 173 mg Sodium

Reprinted from Healthy Slow Cooker

www.companyscoming.com

Brown Betty

2010-11-27T18:57:00.000-07:00

This recipe from Tempting Treats & Cookies is such an old stand-by. If you've made Brown Betty before, you'll notice this one above looks a bit different... it has raspberries and blueberries in addition to the usual apples, which is why it's darker in colour. It's a flexible dessert ingredient-wise, and our family ate it a lot when I was growing up. I think most cooks have the ingredients for this recipe in their pantry at any given time, which makes it so easy and a great last-minute saviour. The recipe introduction says it can be served hot or cold... this makes me laugh because I always gobble it up straight from the oven and never have any left to chill in the fridge for later! I'll just trust my Grandma Jean that "cold" is possible. :-)

Note: This recipe also appears in Most Loved Treats and Desserts.

Best Cheese Ball

2010-11-25T19:14:00.001-07:00

I know it's tempting to buy a ready-made cheese ball at the grocery store, but it's sooo easy to make your own and it just tastes so much better! If you haven't tried it yet, you really should for the Christmas season - you'll surely need one at some point. The reason I love making Best Cheese Ball from Appetizers is that I can choose how many portions to do. I've made one large cheese ball in the past, but more often, I roll the ingredients into three or four smaller balls - then I use one at a time as needed. They freeze really well - so you can use one for a party this weekend, then save then rest for later. The photo above shows one "mini" ball, which is just right for a few friends to share. I love cheese!

Holiday Liqueurs

2010-11-21T19:58:00.000-07:00

Due to the snow, I've been hibernating this weekend and making old standbys that I've already blogged about. But, wow - look what Brett Bailey from Company's Coming has been creating in her kitchen! Here's the story....

Here’s a fun gift idea—delicious homemade liqueurs for those hard-to-buy-for people in your life. Last year I made three liqueur recipes from All-Occasion Gifts From Your Kitchen, all with awesome results.

Chocolate Liqueur starts with sweetened cocoa, vanilla bean and vodka; Pom Poinsettia Sipper is made from beautiful pomegranate seeds and gin; and Canadiana Liqueur (finally a no-fail gift for my dad!) is a smooth combination of pure maple syrup and Canadian rye.

Liqueurs are impressive and seem like they’d be hard to make, but they’re actually very simple. You don’t need special kitchen equipment either—with some cheesecloth from the grocery store and clean mason jars, I was good to go. One thing to keep in mind is that they require planning ahead—all the liqueurs in this particular book need to stand for either four or eight weeks.

This year I made another batch of Canadiana, and I’m trying out Vanilla Brandy Liqueur (vanilla beans, sugar and brandy—yum!). It’s one of the eight-weekers and is still in progress.

Look around for decorative bottles to gift your liqueurs in. I got a tip from a friend and found inexpensive ones with festive stars on them at Ikea.

-Brett Bailey

Whole Wheat Bread

2010-11-18T21:52:00.000-07:00

My mom made Whole Wheat Bread from Muffins & More today and was gracious enough to send me a photo and her comments. I love to hear about her cooking experiences in Edmonton while I'm cooking and baking in my own kitchen in Calgary. Here's what she had to say:

"This is the best tasking, best looking loaf . . . " the recipe intro says. I didn't read any further. It is true. Moist, sweet with the molasses, and good for you with whole wheat. I served it with Thai Curried Chicken Soup from Soups. The combination was very tasty and it fit the bill on Edmonton's first snowy, cold evening of the year. It was also a nice alternative from the Rich Tea Biscuits that you all know we have with many of our meals.

Chicken Fennel Chowder

2010-11-15T13:15:00.001-07:00

I've never made chowder until last night, and it was a success! This is Chicken Fennel Chowder from Soups. My husband and daughter both have a cold, so soup for dinner was in order. This chowder is really filling (I ate my usual portion of soup and then felt stuffed for a good hour) - and it's quite spicy. At first I was worried it was too spicy, but my husband assured me it was just right - I think it cleared his sinuses. I love anything with fennel, so this was an easy choice for me. I'm going to have some leftovers for lunch right now! The recipe is here.

Homemade Pita Chips

2010-11-14T13:21:00.000-07:00

I browsed through a couple cookbooks last night, looking for a recipe for homemade pita chips. Not that one really needs a recipe... but I just wanted some different ideas on how to spice them. The options are endless! The best recipes I found were in Starters and Herbs & Spices, but I ended up mixing the two ideas and making my own recipe in the end. This is just whole wheat pitas, cut into triangles with scissors, then brushed with olive oil and sprinkled generously with seat salt, oregano and thyme. I baked them at 400 degrees F for about six minutes, and voila! This was so easy that I will never buy packaged pita chips again - just not necessary! Next time I'd like to try a sweeter version, with cinnamon and brown sugar... yum.

Oatmeal Raisin Cookies

2010-11-09T18:29:00.001-07:00

I just made Oatmeal Raisin Cookies from Tempting Treats & Cookies. I couldn't resist though - I left out the raisins and added chocolate chips instead, so I guess they are really Oatmeal Chocolate Chip Cookies. My toddler, above, gave them a try and seems to be pleased! (That's saying a lot.) The recipe is here.

Also - don't forget about the Scratch & Dent Sale in Edmonton this coming weekend!

Scratch & Dent Sale - Edmonton

2010-11-07T19:03:00.000-07:00

It's that time of year again - just in time for Christmas shopping! Company's Coming is hosting their much-loved Scratch & Dent Sale in Edmonton on Saturday, November 13th. Click here for all the details:

If you are in Edmonton or area, it's sure worth a visit - heck, even if you're not close, it's worth a road trip! My grandma will be there autographing cookbooks and meeting all her readers. You'll get some great deals and see where all the action (and magic!) happens. Here are some photos from past events:

Chicken And Dumplings

2010-11-04T12:27:00.002-06:00

I am thrilled to share another guest post from CC employee, Brett Bailey, today. If you missed her last post, click here. I love seeing what my friends and colleagues are cooking - and this dinner Brett made looks delicious. Read all about it:

Chicken And Dumplings from Stews, Chilies & Chowders is one of those recipes perfectly suited to Sunday afternoons. Sometimes a meal with a two-hour cooking time, which I can work through at my own pace, is just the thing—especially now that winter seems to have settled over Edmonton.

I love the process of boiling bone-in chicken, chunky veggies and spices into broth—it makes the whole house smell so good! Getting away from “instant” cooking, working with my hands, pulling the meat from the bones and adding it to the brothy stew with still more vegetables is satisfying in a way that heating up canned soup can never be.

Once the chicken stew is made, you top the whole works with tomato dumplings and into the oven it goes. I’d never tried dumplings like this before—part of the liquid that forms the dough is tomato juice. They come out of the oven with that bright tomato-orange colour.

The end result was delicious, chicken-y (no other adjective will do!) comfort food. I heartily agree with the recipe intro, which reads: “The secret to the flavour is the broth.”

-Brett Bailey

I've never made dumplings before, but now I'm inspired to - thanks, Brett!

Chicken And Dumplings

In France it’s called “fricassée”. We put dumplings on it and call it stew. It’s every bit as good! The secret to the flavor is the broth.

Chicken parts, skin removed 3 1/2 lbs. 1.6 kg

Water 5 cups 1.25 L

Medium carrot, cut into 4 pieces 1

Coarsely chopped celery, with leaves 1 1/2 cups 375 mL

Small onion, quartered 1

Bay leaf 1

Whole black peppercorns 2 tsp. 10 mL

Salt 2 tsp. 10 mL

Chopped onion 1 1/2 cups 375 mL

Sliced celery 1 cup 250 mL

Hard margarine (or butter) 2 tbsp. 30 mL

Diced carrot 2 cups 500 mL

Parsley flakes 1 tbsp. 15 mL

Pepper 1/4 tsp. 1 mL

Frozen peas, thawed 1 cup 250 mL

Skim evaporated milk 2/3 cup 150 mL

All-purpose flour 1/3 cup 75 mL

TOMATO DUMPLINGS

All-purpose flour 2 cups 500 mL

Baking powder 3 tsp. 15 mL

Salt 1/2 tsp. 2 mL

Parsley flakes 1 tsp. 5 mL

Onion powder 1/4 tsp. 1 mL

Large egg 1

Cooking oil 1 tbsp. 15 mL

Tomato juice 3/4 cup 175 mL

Sliced green onion 1/3 cup 75 mL

Combine chicken and water in large pot or Dutch oven. Bring to a boil. Skim off any grey foam as it forms.

Add next 6 ingredients. Cover. Simmer on medium-low for 1 hour. Remove chicken with slotted spoon. Cool enough to handle. Remove chicken from bones. Cut chicken into chunks. Set aside. Strain broth, discarding solids. Measure 3 cups (750 mL) broth. Set aside.

Sauté second amounts of onion and celery in margarine in large saucepan until soft.

Add second amount of carrot, reserved broth, parsley flakes and pepper. Stir. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes.

Add peas. Stir.

Stir evaporated milk into flour in small bowl until smooth. Stir into carrot mixture. Heat and stir until boiling and thickened. Turn into greased3 quart (3 L) casserole. Add chicken. Stir. Makes 8 cups (2 L).

Tomato Dumplings: Combine first 5 ingredients in medium bowl.

Beat egg and cooking oil in small bowl. Beat in tomato juice. Add, all at once, to flour mixture. Add green onion. Stir until moist dough is formed. Drop by large spoonfuls in single layer over top of stew. Bake, uncovered, in 425°F (220°C) oven for 20 minutes until bubbling and dumplings are firm and browned. Serves 8.

1 serving: 370 Calories; 8.7 g Total Fat; 1170 mg Sodium; 29 g Protein; 43 g Carbohydrate; 4 g Dietary Fiber

Tip: Leftover beef or chicken broth can be frozen for later use in soups or other stews.

Reprinted from Stews, Chilies & Chowders

www.companyscoming.com

White Bean Vegetable Chili

2010-11-02T11:19:00.000-06:00

The cooler weather is making slow cooker recipes so appealing these days. And this recipe, White Bean Vegetable Chili, couldn't be easier because it only calls for five ingredients! That's the theme of every recipe in 5-Ingredient Slow Cooker Recipes, and of course, you can ALWAYS add extra veggies or different beans if you have them... but knowing you can have a complete meal with just a few items is a great thing.

White Bean Vegetable Chili

This hearty bean chili is quick to put together, and can be used as a taco filling too! Add your favourite mixed veggies and serve with tortilla chips or corn bread.

Cans of white kidney beans 2
(19 oz., 540 mL, each), rinsed and drained

Cans of stewed tomatoes 2

(14 oz., 398 mL, each), cut up

Prepared vegetable broth 1 cup 250 mL

Envelope of chili seasoning mix 1 1/4 oz. 35 g

Frozen mixed vegetables, thawed 3 cups 750 mL

Combine first 4 ingredients in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker. Cook, covered, on Low for 6 to 8 hours or on High for 3 to 4 hours.

Add vegetables. Stir. Cook, covered, on High for about 30 minutes until vegetables are tender. Makes about 7 cups (1.75 L).

1 cup (250 mL): 206 Calories; 4.2 g Total Fat (0 g Mono, 0 g Poly, 1.0 g Sat); 4 mg Cholesterol; 34 g Carbohydrate; 7 g Fibre; 10 g Protein; 630 mg Sodium

Snappy Pumpkin Pies

2010-10-31T19:08:00.000-06:00

I can't take any credit for these super cute desserts above... but I will tell you all about them! My mom made them for a party last week and I thought they'd be perfect to share on Halloween. Here's the story behind them, in my mom's own words:

If you want just a tiny bite of pumpkin pie, here is the perfect alternative to a whole piece. It also looks very elegant and trendy on a buffet table. I used the Snappy Pumpkin Pies recipe on page 127 of Christmas Celebrations. But, instead of making two 9" pies the way the recipe reads, I bought 36 little shot glasses from Ikea and made tiny individual desserts. I pressed down a little of the gingersnap crust - probably about 1.5 - 2 teaspoons (didn't bother to bake it the way it says to - and it was just fine), then layered about 1 1/2 tablespoons of the pumpkin filling into the shot glass and put them back into the fridge to set for a couple of hours. Then just as my guests were arriving, I topped each glass with whipped cream and sprinkled some crushed Skor chocolate bars on top. You need little coffee spoons to fit into the shot glasses in order to eat them, but it is such a fun dessert and really not all that much fuss because it can be done several hours ahead. In fact, the leftovers were great the next day! The combination of pumpkin and butterscotch pudding is to die for. My recipe made 27 individual desserts, but depending on the size of the glass you use, I would say the recipe makes 20-30 yummy treats!

I can't wait to try these myself... thanks for sharing this great idea, Mom. And happy Halloween, everyone!

Snappy Pumpkin Pies

These family-favourite pumpkin pies are quick and easy to make. Traditional seasoning makes a classic filling for scrumptious pecan-gingersnap crusts. A food processor will make quick work of crushing the gingersnaps.

GINGERSNAP CRUST

Crushed gingersnaps (about 20 gingersnaps) 2 cups 500 mL

Ground pecans (or almonds) 1 cup 250 mL

Brown sugar, packed 1/4 cup 60 mL

Ground cinnamon 1 tsp. 5 mL

Butter (or hard margarine), melted 1/2 cup 125 mL

Boxes of instant butterscotch pudding powder (4 serving size, each) 2

Milk 1 1/2 cups 375 mL

Can of pure pumpkin (no spices) 14 oz. 398 mL

Ground cinnamon 1 tsp. 5 mL

Ground ginger 1/2 tsp. 2 mL

Ground nutmeg 1/2 tsp. 2 mL

Ground cloves 1/8 tsp. 0.5 mL

Frozen whipped topping, thawed 3 cups 750 mL

Chopped pecans (or almonds), toasted (see Tip) 1/3 cup 75 mL

Gingersnap Crust: Combine first 4 ingredients in medium bowl. Add butter. Mix well. Spoon into 2 ungreased 9 inch (22 cm) pie plates. Press firmly on bottom and up side of pie plates. Bake in 350ºF (175ºC) oven for about 12 minutes until firm. Let stand on wire racks until cooled completely.

Beat pudding powder and milk on low in large bowl for 1 minute.

Add next 5 ingredients. Beat on low for about 1 minute until well combined. Spread in pie shells.

Spread with whipped topping. Sprinkle with pecans. Chill for at least 4 hours until set. Each pie cuts into 6 wedges, for a total of 12 wedges.

1 wedge: 416 Calories; 25.1 g Total Fat (9.8 g Mono, 3.1 g Poly, 10.8 g Sat); 23 mg Cholesterol; 47 g Carbohydrate; 2 g Fibre; 4 g Protein; 478 mg Sodium

Tip: To toast the pecans, place them in an ungreased frying pan. Heat on medium for 3 to 5 minutes, stirring often, until they are golden. To bake, spread them evenly in an ungreased shallow pan. Bake in a 350ºF (175ºC) oven for 5 to 10 minutes, stirring or shaking often, until golden.

Make Ahead: The pies may be stored in airtight containers in the freezer for up to 1 month. Thaw them in the refrigerator for at least 8 hours before serving.

Reprinted from Christmas Celebrations

www.companyscoming.com

Bread Pudding

2010-10-28T19:48:00.000-06:00

When it's true love... you just know, right? Well, that's how I feel about this Bread Pudding from Desserts. I've made a few bread puddings in my day, but this is "the one". The experimenting is over and I've found my soulmate. If you love bread pudding, or still need to be converted, try this version soon and see if you're with me. Sadly, I won't be able to post this recipe... Desserts was published so long ago that the recipe is not available electronically - so you're going to have to look it up the old fashioned way!

And, just 'cause it's fun - here's a couple photos of me in 1988 promoting Desserts at Turbo gas stations across western Canada. Turbo customers collected individual chapters of this cookbook with each fuel purchase, and the rest is history...

Raspberry Muffins

2010-10-26T12:10:00.000-06:00

Raspberry Muffins from Mostly Muffins... this is a "before" shot before I put them in the oven. I will try any recipe that calls for raspberries! These muffins are great fresh from the oven or warmed up after they've been frozen. It's snowing in Calgary and a great day for baking.

Slow Cooker Fajitas

2010-10-21T13:32:00.001-06:00

This recipe for Slow Cooker Fajitas from Most Loved Slow Cooker Creations wasn't that exciting for me. I think it comes down to personal taste. This was super easy to make, so I loved that about it - but the flavour was a bit too bland for my husband and me. It would be great, however, for picky eaters who don't like spicy food. It was a nice change for dinner because it's a "utensil-free" meal and you can build it as you like it, which is fun. If I try this again, I will spice it up with some extra ingredients!

Slow Cooker Fajitas

Here’s another one of our most-requested slow cooker recipes. Readers and staff enjoy these fajitas because of the combination of tender spiced beef and both soft-cooked and crisp vegetables.

Beef sirloin tip steak, cut into thin strips, 1 1/2 lbs. 680 g

about 3 inches (7.5 cm) long

Thickly sliced fresh white mushrooms 2 cups 500 mL

Large onion, cut into 8 wedges 1

Medium red pepper, cut into 1

1/2 inch (12 mm) wide strips

Medium yellow pepper, cut into 1

1/2 inch (12 mm) wide strips

Finely chopped pickled jalapeño 1 tbsp. 15 mL

pepper (see Tip), optional

Water 1/4 cup 60 mL

Envelope of fajita seasoning mix 1 oz. 28 g

Flour tortillas (7 1/2 inch, 19 cm, diameter) 10

Ripe medium avocado, diced 1

Lemon juice 2 tsp. 10 mL

Shredded lettuce, lightly packed 1 cup 250 mL

Grated jalapeño Monterey Jack cheese 2/3 cup 150 mL

Light (or fat-free) sour cream 2/3 cup 150 mL

Medium tomato, seeds removed and diced 1

Put first 6 ingredients into 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.

Stir water into seasoning mix in small bowl until smooth. Add to slow cooker. Stir. Cook, covered, on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

Drain liquid from slow cooker into medium bowl (see Note). Makes about 5 cups (1.25 L) beef mixture. Spoon beef mixture down centre of each tortilla.

Toss avocado and lemon juice in small bowl. Spoon over beef mixture on each tortilla.

Layer remaining 4 ingredients over avocado on each tortilla. Fold bottom ends of tortillas over filling. Fold in sides, slightly overlapping, leaving top ends open. Makes 10 fajitas.

1 fajita: 428 Calories; 17.7 g Total Fat (5.0 g Mono, 1.4 g Poly, 5.7 g Sat); 40 mg Cholesterol; 46 g Carbohydrate; 3 g Fibre; 22 g Protein; 819 mg Sodium

Note: The remaining liquid can be frozen and used for soup or to replace broth in another recipe.

Tip: Pickled jalapeño peppers are still hot peppers, so wear rubber gloves when handling and avoid touching your eyes—and always wash your hands well afterwards.

Reprinted from Most Loved Slow Cooker Creations

www.companyscoming.com

Drumstick Bake

2010-10-19T14:37:00.004-06:00

I made this Drumstick Bake from Most Loved Slow Cooker Creations last night and have to admit... it wasn't love at first bite. In fact, I prematurely apologized to my husband for making a "boring" dinner. We took another bite, however, and both realized it was better than I thought! This recipe is simple, that's for sure - but rather than boring, it's more like true comfort food. We ground some fresh sea salt and pepper on the drumsticks and dug in, and both ended up going back for seconds. It really was comforting to start the week with this slow cooker dish and some sauteed veggies on the side - and the recipe couldn't be easier!!!

Drumstick Bake

These succulent drumsticks are cooked in a deep, rich gravy that’s great served over mashed potatoes.

Chicken drumsticks, skin removed 12

(3 - 5 oz., 85 - 140 g, each), see Note

Can of condensed cream of chicken soup 10 oz. 284 mL

Onion flakes 2 tbsp. 30 mL

Liquid gravy browner (optional) 1/2 tsp. 2 mL

Arrange drumsticks in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.

Combine remaining 3 ingredients in small bowl. Pour over chicken. Cook, covered, on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Serves 6.

1 serving: 200 Calories; 7.0 g Total Fat (1.3 g Mono, 1.1 g Poly, 1.9 g Sat); 99 mg Cholesterol; 6 g Carbohydrate; trace Fibre; 27 g Protein; 446 mg Sodium

Note: When removing skin from drumsticks, grasp it with a paper towel. This will give a good grip on the otherwise slippery skin.

Reprinted from Most Loved Slow Cooker Creations

www.companyscoming.com

Maple Nut Fingers

2010-10-16T10:36:00.002-06:00

I learned the difference between parchment paper and waxed paper last night. When I was making these Maple Nut Fingers from Baking - Simple to Sensational, the recipe called for parchment paper. It actually says, "not waxed paper" in brackets, but waxed paper was all I had - so I was rebellious and used it. Now I know why you shouldn't - my oven was smoking! No fire, but definitely smoky and I was lucky the smoke detector wasn't set off. Oops. Now I know, and I will pick up some parchment paper for the pantry today. When I talked to my Grandma Jean about it, she said I should have used tinfoil in a pinch instead. Lesson learned.

Despite the smoke, these turned out really well - they took a very long time to cool - I tried to cut them too early, and it was a sticky mess... but if you are patient, they are easier to cut after an hour or so, and they are REALLY delicious. I think these would be great for a Christmas party! I ended up cutting them into squares, so they don't really look like "fingers", but the taste is the same. :-)

Maple Nut Fingers

An appealing, moist and nutty bar. A treat for any time.

All-purpose flour 1 1/2 cups 375 mL

Icing (confectioner’s) sugar 1/4 cup 60 mL

Baking powder 1/2 tsp. 2 mL

Ground cinnamon 1/4 tsp. 1 mL

Ground nutmeg 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Cold butter (or hard margarine), cut up 1/2 cup 125 mL

Large egg, fork-beaten 1

Coarsely chopped pecans 3/4 cup 175 mL

Coarsely chopped macadamia nuts 3/4 cup 175 mL

Coarsely chopped sliced almonds 1/2 cup 125 mL

Brown sugar, packed 1/2 cup 125 mL

All-purpose flour 1/4 cup 60 mL

Butter (or hard margarine), melted 1/2 cup 125 mL

Golden corn syrup, warmed 1/2 cup 125 mL

Large egg, fork-beaten 1

Maple flavouring 1/2 tsp. 2 mL

Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.

Add egg. Stir well. Line greased 9 x 13 inch (22 x 33 cm) pan with parchment (not waxed) paper extending slightly over both long sides (to use for lifting). Press mixture evenly in bottom of pan. Bake on centre rack in 350°F (175°C) oven for about 15 minutes until golden brown.

Sprinkle pecans, macadamia nuts and almonds evenly over top.

Combine brown sugar and second amount of flour in medium bowl. Add remaining 4 ingredients. Stir. Makes about 1 cup (250 mL) topping. Pour over nuts. Bake in 350°F (175°C) oven for about 15 minutes until topping is golden brown and set. Let stand in pan on wire rack until cool. Cut crosswise into 16 narrow strips. Cut each strip into 3 fingers. Makes 4 dozen (48) fingers.

1 finger: 115 Calories; 8 g Total Fat (3.9 g Mono, 0.7 g Poly, 3 g Sat); 20 mg Cholesterol; 10 g Carbohydrate; 1 g Fibre; 1 g Protein; 66 mg Sodium

Reprinted from Baking Simple To Sensational

www.companyscoming.com

Coconut Mango Chicken

2010-10-13T13:47:00.009-06:00

I get a lot of help with my blog from the folks at Company’s Coming. Whether it’s technical issues or needing a recipe to post, the team at Home Office has me covered. And of course, I know I can always call my Grandma Jean for recipe advice and cooking questions! Brett Bailey started out as an Editorial Assistant at the Company’s Coming Recipe Factory. Part of her job there was participating on taste panel, so she got to try many recipes from the most recent books first-hand. Today Brett works as Production Coordinator in the Production department and has graciously offered to contribute to my blog with a guest post. She loves reading, writing and cooking, especially when she can combine them - and that shows in her post below. Take a read and enjoy her feedback on Coconut Mango Chicken!

Coconut Mango Chicken

30-Minute Pantry is definitely my favourite recent title from Company’s Coming. The quick, tasty recipes are perfect for weeknights after work, and every recipe is based on the pantry list at the front of the book. Cookbooks that I can structure my meal plan around make it a lot nicer to get home from work hungry!

One of my favourites from this cookbook is Coconut Mango Chicken—coconut-coated chicken breasts, baked until golden and toasty, served with scrumptious mango salsa. This dish has a mix of sweet, savoury and spicy flavours, and when you splash the lime juice and chili paste into the hot pan with the mango, the aroma alone will convince you that you’re in for a treat. My husband and I love it served with Basmati rice and squash.

This is one of my go-to recipes because it’s special enough to serve guests, yet simple to put together on a weeknight—and since it’s a 30-Minute Pantry recipe, I usually have everything I need on hand already.

-Brett Bailey

Thanksgiving Dinner

2010-10-10T16:08:00.002-06:00

Due to my husband's work schedule (and the Flames/Kings game in town tonight!), we did Thanksgiving a day early and celebrated on Saturday evening. This was the first time I've cooked Thanksgiving dinner all by myself... however, it wasn't that scary, because it was just our little family of three and everyone knows my toddler won't try anything new... sigh.

Instead of a turkey, we decided to do a spiral ham, which I glazed with Mustard Sauce from Main Courses, as recommended by my Grandma Jean. I really loved this glaze - just a simple combination of onions, mustard and lemon juice. My problem was the ham itself - maybe I did the math wrong with the weight, or maybe my oven is off... but it took FOREVER to heat and it wasn't ready when everything else was, which was very frustrating. Lesson learned... put the ham in very early next time.

Alongside the ham, I served a simple salad and some sauteed Brussels sprouts (my own recipes) - and of course, I did Pumpkin Pie from Pies for dessert! It was delicious and extra good with real whipped cream (that really is the secret). I wish I could take credit for the pie crust, but it's just good old Pillsbury. (This pie recipe also appears in Most Loved Pies.)

We've got full bellies today and lots of leftovers, so I'm feeling successful in the kitchen and thankful for all the wonderful things in our life. Happy Thanksgiving to all my readers!

Mustard sauce

A must to serve with a ham loaf or patties. Terrific condiment.

Chopped onion 1⁄3 cup 75 mL
Butter or margarine 2 tbsp. 30 mL

All-purpose flour 1 tbsp. 15 mL
Salt 1⁄4 tsp. 1 mL

Milk 1 cup 250 mL
Prepared mustard 1 tbsp. 15 mL
Lemon juice 1 tbsp. 15 mL

Sauté onion in butter in saucepan until soft.

Mix in flour and salt.

Add milk, mustard and lemon juice. Stir until it boils and thickens. Serve with corned beef, ham or any other meat. Makes 1 cup (250 mL).

Reprinted from Main Courses
© Company's Coming Publishing Limited
www.companyscoming.com

Pumpkin Pie

Make for Thanksgiving or any time of year—always a favourite. Evaporated milk gives this pie the best texture. This recipe makes two pies, perfect for a large gathering.

Large eggs 4
Cans of pure pumpkin (no spices), 2
14 oz. (398 mL) each
Evaporated milk (or half-and-half cream) 3 cups 700 mL
Granulated sugar 1 1/4 cups 300 mL
Ground cinnamon 1 1/2 tsp. 7 mL
Ground ginger 1 tsp. 5 mL
Salt 1 tsp. 5 mL
Ground cloves 1/2 tsp. 2 mL
Ground nutmeg 1/2 tsp. 2 mL

Unbaked 9 inch (22 cm) pie shells 2

WHIPPED CREAM
Whipping cream (see Tip) 2 cups 500 mL
Granulated sugar 2 tbsp. 30 mL
Vanilla extract 2 tsp. 10 mL

Whisk eggs in large bowl until frothy. Add next 8 ingredients. Beat until smooth.

Pour into pie shells. Bake on bottom rack of 425°F (220°C) oven for 10 minutes. Reduce heat to 325°F (160°C). Bake 45 to 60 minutes until knife inserted near centre comes out clean. Let stand on wire racks until cool.

Whipped Cream: Beat all 3 ingredients in medium bowl until soft peaks form. Spread over pies before serving. Each pie cuts into 8 wedges, for a total of
16 wedges.

1 wedge: 387 Calories; 22.3 g Total Fat (3.8 g Mono, 0.6 g Poly, 12.6 g Sat); 115 mg Cholesterol; 40 g Carbohydrate; 2 g Fibre; 7 g Protein; 321 mg Sodium

Tip: For a slightly different flavour, try combining the pumpkin filling with the spices and sugar in a saucepan and simmering them for five minutes on medium heat, stirring until thickened and glossy. Add the evaporated milk, return to a simmer briefly, remove from heat and let cool before pouring into pie shells.

Tip: To save calories, substitute thawed frozen whipped topping for whipping cream, sugar and vanilla.

Reprinted from Most Loved Pies
© Company's Coming Publishing Limited
www.companyscoming.com

Giant Candy Bar Cookies

2010-10-07T08:10:00.003-06:00

I have found my new favourite cookie. I made these Giant Candy Bar Cookies last night from the new Tempting Treats & Cookies and I'm in love! The note on this recipe states that they are a bit pricey to make (as they call for eight Skor candy bars), but they are so worth it. Besides, as luck would have it, Skor bars were on sale at my local store yesterday, so I think the baking gods were smiling down on me. These cookies are so special tasting - I think they'd make a great gift at Christmas because they're not your ordinary treat. I put half of the batch into the freezer right away so I don't go crazy eating them all up today... just scrumptious!

Giant Candy Bar Cookies

These often don’t make it from the cookie sheet to the cookie jar! A little expensive to make, but simply irresistible.

Hard margarine (or butter), softened 1 cup 250 mL
Granulated sugar 1 cup 250 mL
Brown sugar, packed 1 cup 250 mL
Large eggs 2
Vanilla 2 tsp. 10 mL

All-purpose flour 2 cups 500 mL
Baking powder 1 tsp. 5 mL
Baking soda 1 tsp. 5 mL
Salt 1/2 tsp. 2 mL

Quick-cooking rolled oats (not instant) 2 1/3 cups 575 mL
Chocolate-covered crispy toffee bars 8
(such as Skor or Heath), 1 1/2 oz.
(39 g) each, chopped

Granulated sugar 1/4 cup 60 mL

Cream margarine, first amount of granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.

Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.

Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch (5 cm) balls. Arrange 4 to 6 balls, about 4 inches (10 cm) apart, on greased cookie sheet.

Dip flat-bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch (12 mm) thickness, dipping glass in sugar as necessary. Bake in 375°F (190°C) oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen (36) cookies.

1 cookie: 204 Calories; 9.2 g Total Fat (3.8 g Mono, 0.8 g Poly, 1.3 g Sat); 17 mg Cholesterol; 29 g Carbohydrate; 1 g Fibre; 3 g Protein; 168 mg Sodium

Variation: For smaller cookies, roll dough into 1 1/2 inch (3.8 cm) balls. Arrange balls, about 2 inches (5 cm) apart, on greased cookie sheets. Flatten cookies slightly with flat-bottomed glass dipped in second amount of granulated sugar. Bake in 375°F (190°C) oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen (60) cookies.

Reprinted from Tempting Treats & Cookies
© Company's Coming Publishing Limited
www.companyscoming.com

Five-Spice Pork Medallions

2010-10-06T12:04:00.003-06:00

I realize these pork medallions look more like chicken nuggets than pork... but maybe that's a good thing if you have kids who are picky eaters! These Five-Spice Pork Medallions from Healthy in a Hurry are really fast and easy to make. I don't make pork a lot, and so it's a nice change for our family. I'm planning my Thanksgiving menu right now, so I need quick and easy dinners this week. Stay tuned!

Peanut Butter Crispy Squares

2010-09-28T17:42:00.008-06:00

I was very lucky to receive a new baking pan for my birthday this month (thanks, Grandma Bengtson!) and so it was important for me to "christen" it with just the right recipe. I just love this baking pan - it's so shiny and brand new, and has really great handles for grip... and it matches my other All-Clad pots and pans. Love it! So, the perfect recipe to try last night was Peanut Butter Crispy Squares from 150 Delicious Squares. This is basically a rice crispy square, but with chocolate and peanut butter. Two welcomes additions, I must say! It's no-bake, so you can make it pretty quickly. These are gooey and delicious, but very sweet. I had four in a row (yes, four, who's judging?) and then felt pretty sick to my stomach. Oops. If you try these, have some restraint and keep the experience a good one. :-)

Peanut Butter Crispy Squares

Definitely a favourite among the kids, but we all eat and enjoy them.

Sweetened condensed milk 2/3 cup 150 mL
Brown sugar, packed 1/2 cup 125 mL
Corn syrup 1/4 cup 60 mL
Smooth peanut butter 1/4 cup 60 mL

Crisp rice cereal 4 cups 1 L

TOPPING
Semi-sweet chocolate chips 1/2 cup 125 mL
Smooth peanut butter 2 tbsp. 30 mL

Combine first 4 ingredients in large saucepan. Heat and stir on low until melted and thickened. Remove from heat.

Add cereal. Stir until coated. Press firmly into greased 9 x 9 inch (22 x 22 cm) pan. Let stand until set.

Topping: Heat chocolate chips and peanut butter in small saucepan on lowest heat, stirring often, until chocolate is almost melted. Remove from heat. Stir until smooth. Spread evenly over cereal layer. Cuts into 36 squares.

1 square: 76 Calories; 3 g Total Fat (0.2 Mono, trace Poly, 1.0 g Sat); 1 mg Cholesterol; 13 g Carbohydrate; trace Fibre; 1 g Protein; 52 mg Sodium

Reprinted from 150 Delicious Squares
© Company's Coming Publishing Limited
www.companyscoming.com

Brownies

2010-09-26T17:59:00.008-06:00

I didn't personally make these Brownies from 150 Delicious Squares ... but my mom did. Close enough, right? I was in Edmonton visiting yesterday and she made these for a family dinner with my dad, brother, aunt, uncle and Grandma Jean, of course. Isn't presentation everything? Square-shaped brownies on a paper plate scream "church bake sale" - but cutting them in triangles, drizzling them with chocolate sauce and arranging them with fresh strawberries screams "gourmet downtown restaurant", if you ask me. :-) My mom used a store-bought chocolate drizzle on top, but you could also melt chocolate chips for a sauce, or dust them with icing sugar... or maybe caramel sauce - oh, the options are endless! Brownies definitely aren't boring when you get creative with the presentation, and they're always a crowd-pleaser regardless of age. For the recipe, click here.

Bacon And Pea Fusilli

2010-09-24T12:13:00.014-06:00

The kitchen smelled sooo good when I was preparing this Bacon And Pea Fusilli from Perfect Pasta And Sauces last night. Bacon, leeks and garlic on the stovetop - yum! This pasta is meant to be a side dish instead of a main course, and it was perfect in a smaller portion with a salad. It didn't take long to whip up and it was something different from the usual side options I run to. Definitely try this one soon!

Bacon And Pea Fusilli

A little bacon goes a long way when it’s tossed with fresh-tasting green peas, leeks and lemon.
Serve up this sensational side with a saucy main course.

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Fusilli pasta 1 1/2 cups 375 mL

Bacon slices, chopped 4
Thinly sliced leek (white part only) 1 cup 250 mL
Garlic clove, minced (or 1/4 tsp., 1 mL, powder) 1
Frozen peas 1 cup 250 mL

Grated lemon zest 1 tsp. 5 mL

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered,
for 7 to 9 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/4 cup
(60 mL) cooking water. Return to same pot. Cover to keep warm.

Combine next 3 ingredients in large frying pan on medium. Cook, stirring occasionally,
until leek is softened. Add peas and reserved cooking water. Stir. Bring to a boil.
Simmer for about 2 minutes until peas are tender. Add pasta. Toss.

Sprinkle with lemon zest. Toss. Makes about 4 cups (1 L).

1 cup (250 mL): 245 Calories; 10.9 g Total Fat (4.6 g Mono, 1.2 g Poly, 3.5 g Sat);
15 mg Cholesterol; 28 g Carbohydrate; 4 g Fibre; 9 g Protein; 256 mg Sodium

Lentil Feta Salad

2010-09-22T19:08:00.015-06:00

Another delicious salad tonight! I have been on the hunt for salads that stand for something. None of this iceberg-lettuce-tossed-in-oil stuff... but salads that have texture and nutrients and fill me up. This Lentil Feta Salad from 30-Minute Rookie Cook took moments to make and looks so pretty on the table. You could easily add any other veggies you've got on hand, and it's both a great side dish or main course.

Lentil Feta Salad

Although they’re teeny tiny, lentils pack a hearty  punch and make this salad quite filling.

Can of lentils, rinsed and drained 19 oz. 540 mL

Chopped green pepper 1/2 cup 125 mL

Chopped red pepper 1/2 cup 125 mL

Chopped tomato 1/2 cup 125 mL

Chopped green onion 1/4 cup 60 mL

Italian dressing 1/4 cup 60 mL

Lemon juice 2 tbsp. 30 mL

Granulated sugar 1 tsp. 5 mL

Pepper 1/4 tsp. 1 mL

Crumbled feta cheese 1 cup 250 mL

Combine first 5 ingredients in medium bowl.

Combine next 4 ingredients in small cup. Drizzle over lentil mixture.  Toss until coated.

Sprinkle with feta cheese. Makes about 4 1/2 cups (1.1 L).

1 cup (250 mL): 282 Calories; 16.5 g Total Fat (6.6 g Mono, 3.3 g Poly, 5.8 g Sat);  
39 mg Cholesterol; 22 g Carbohydrate; 9 g Fibre; 13 g Protein; 730 mg Sodium

Chickpea Ham Salad

2010-09-21T11:59:00.006-06:00

I tried this Chickpea Ham Salad from 30-Minute Weekday Meals last night. I wanted something light for dinner that was heavy on the fresh vegetables, but still had some protein. It tasted similar to a traditional Greek salad, but different because of the deli ham. I really liked it and it's going to be my lunch today as well!

Chickpea Ham Salad
You can easily toss this colourful salad together when there’s no time to cook.

Chopped tomato 2 1/2 cups 625 mL
Can of chickpeas (garbanzo beans), rinsed and drained 19 oz. 540 mL

Chopped English cucumber (with peel) 1 1/4 cups 300 mL
Chopped green pepper 1 cup 250 mL
Chopped deli ham 1 1/3 cups 325 mL
Thinly sliced red onion 1/2 cup 125 mL

LEMON GARLIC DRESSING
Olive (or cooking) oil 3 tbsp. 50 mL
Lemon juice 3 tbsp. 50 mL
Parsley flakes 1 1/2 tsp 7 mL
Garlic clove, minced (or 1/4 tsp., 1 mL, powder) 1

Granulated sugar 1/2 tsp. 2 mL
Salt 1/4 tsp. 1 mL
Put first 6 ingredients into extra-large bowl. Toss gently.

Lemon Garlic Dressing: Combine all 6 ingredients in jar with tight-fitting lid. Shake well.
Makes about 1/3 cup (75 mL) dressing. Drizzle over salad. Toss gently. Serves 4.

1 serving: 338 Calories; 18.2 g Total Fat (10.8 g Mono, 2.4 g Poly, 3.5 g Sat); 32 mg Cholesterol;  29 g Carbohydrate; 5 g Fibre; 17 g Protein; 1043 mg Sodium

Make It A Meal with focaccia bread sprinkled fresh herbs and heated in the oven.

Reprinted from 30-Minute Weekday Meals
© Company's Coming Publishing Limited
www.companyscoming.com

Cheese And Pasta In A Pot

2010-09-19T19:46:00.009-06:00

Mmmm, good ol' Cheese And Pasta In A Pot from Casseroles. This is the first recipe I made when I moved out into my own apartment many years ago. Being young and living alone, I was intimated by cooking for one. I also hated the idea of spending most of my evening working on a dinner that would take about five minutes to eat on the couch while watching television. I have to admit, it's so much more fun to cook now that I have my husband and daughter as personal taste-testers. However, this recipe caught my eye back then because it was easy and would be a good leftover. I could boil pasta. I loved cheese. I had a pot. Alas, dinner was served an hour later. Now I make this for my husband and he smiles the entire time he eats it. It's a great memory from a lifetime ago, and now a new memory in the making. That's the power of good cookin'!

Cheese and Pasta In A Pot

A good dish for a party. Have it ready in the refrigerator then pop it in the oven and join the party. When you have made it once the length of the recipe seems cut in half the second time.

Large pasta shells 8 oz. 225 g

Ground beef 2 lbs. 1 kg

Medium onions, chopped 2

Garlic powder 1/4 tsp. 1 mL

Canned stewed tomatoes 14 oz. 398 mL

Canned spaghetti (or pasta) sauce 14 oz. 398 mL

Canned mushroom pieces with juice 10 oz. 284 mL

Sour cream 2 cups 500 mL

Medium Cheddar cheese 1/2 lb. 250 g

Mozzarella cheese 1/2 lb. 250 g

Cook shells according to package directions. Rinse with cold water. Drain. Set aside.

Brown beef in frying pan. Drain and put in large saucepan such as a Dutch oven. Add onions, garlic, tomatoes, spaghetti sauce, mushrooms and juice. Bring to a boil and allow to simmer 20 minutes until onions are tender. Stir occasionally while boiling. Remove from heat. Use 4 quart (5 L) casserole or roaster.

To assemble:

1. Pour 1/2 shells in bottom of casserole

2. Pour 1/2 meat sauce over

3. Spread with 1/2 sour cream

4. Slice Cheddar cheese thinly and layer 1/2 on top

5. Cover with second 1/2 of shells

6. Spoon over second half of meat sauce

7. Spread with second half of sour cream

8. Cover with remaining thin slices of Cheddar cheese

9. Top with thin slices of mozzarella cheese

Cover. Bake in 350°F (180°C) oven for 45 minutes. Remove cover. Continue baking until cheese is melted. Allow more baking time if chilled and held. Serves 12.

Reprinted from Casseroles
© Company's Coming Publishing Limited
www.companyscoming.com

Mozzarella Cheese

Chili

2010-09-17T20:20:00.004-06:00

I might as well keep the slow cooker plugged in, because I'm in the mood to use it now. I made Chili tonight from Most Loved Slow Cooker Creations, and it was delicious. I didn't get it started until the early afternoon, but it only took about three hours to cook, so it worked out that we could sit down and have an early dinner with our daughter. I used fresh mushrooms, instead of canned, which I recommend. With warm buns from the oven, it was really filling on a cool fall evening. My husband loved it (which is no surprise, being the chili fan he is), but I loved it, too!

Chili

A rich chili you can easily customize to your own heat preference. Mild as is, but you can add more chili powder to boost the fire factor.

Cooking oil 2 tsp. 10 mL

Lean ground beef 1 lb. 454 g

Chopped onion 1 cup 250 mL

Green pepper, chopped 1

Can of red kidney beans (with liquid) 14 oz. 398 mL

Can of condensed tomato soup 10 oz. 284 mL

Can of sliced mushrooms, drained 10 oz. 284 mL

Chili powder 1 tsp. 5 mL

Granulated sugar 1 tsp. 5 mL

Seasoned salt 1/4 tsp. 1 mL

Salt 1/2 tsp. 2 mL

Pepper 1/8 tsp. 0.5 mL

Heat cooking oil in large frying pan on medium. Add beef. Scramble-fry for about 10 minutes until no longer pink. Drain.

Layer onion and green pepper, in order given, in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.

Combine remaining 8 ingredients in medium bowl. Add beef. Stir. Pour over green pepper. Cook, covered, on Low for 6 to 7 hours or on High for 3 to  3 1/2 hours. Makes about 5 1/2 cups (1.4 L).

1 cup (250 mL): 286 Calories; 9.5 g Total Fat (3.9 g Mono, 1.2 g Poly, 2.9 g Sat); 45 mg Cholesterol;  26 g Carbohydrate; 7 g Fibre; 24 g Protein; 984 mg Sodium