Recipes to Warm Your Heart

Breakfast Burrito Ingredients

2012-01-02T17:31:00.000-08:00

sliced green capsicum
onion
mushrooms
cumin
salt
garlic
eggs
tortillas
salsa
cheese
chopped tomato
sliced green onion
sour cream
coriander
jalapenos
Nandos peri peri sauce

Quinoa Salad

2012-01-02T17:29:00.001-08:00

2 cups quinoa
6 cups water
Handful baby spinach
Handful baby rocket
Mint, shredded (to taste)
1 Lemon, zested and juiced
1 jar of char-grilled vegetables (or grill your own), diced
4 cubes of marinated goat’s cheese
Drizzle of olive oil from goat’s cheese jar

Prepare quinoa via absorption method. I use my Thermomix, you could use a rice cooker or saucepan (bring water to boil, reduce heat, cover and simmer for 15 minutes).
In large salad bowl toss baby spinach, rocket, mint, lemon zest, char-grilled vegetables or antipasto vegetables.

Add warm or cool quinoa (I like warm as I like how it melts the goat’s cheese). Crumble in the goat’s cheese, pour on lemon juice and drizzle oil to taste and desired consistency.

Toss in bowl and serve.

Serves 8 as a side dish; 6 as a meal.

Photo and recipe from here

Warm cauliflower and quinoa salad

2012-01-02T17:23:00.000-08:00

1/2 lg cauliflower
1/2 cup quinoa
1 Tbsp tomato paste
1/2 bunch chives, finely chopped
lg handful bocconcini, in bite size pieces

1. Preheat oven to 200 C. Cut cauliflower into bite size pieces, place on baking tray, drizzle with olive oil and season. Bake until golden.

2. Rinse quinoa well. Place in saucepan with 1 cup water and tomato paste. Simmer 10-15 min until water has been absorbed.

3. Divide cauliflower over two plates, top with quinoa, cheese and chives.

Recipe and photo from here

Mexican Quinoa Salad

2012-01-02T17:20:00.000-08:00

1 1/2 cups cooked quinoa
1 cup corn, thawed
1 tomato, seeded and diced
1/2 red onion, slivered
2 tablespoons pickled jalapeño, diced
1/4 cup lime juice
1/2 – 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil
1 teaspoon honey or agave nectar
1 teaspoon ground cumin
1 teaspoon sea salt
1 avocado, diced

1.Preheat oven to 350 degrees.

2.In a large bowl, combine cooked quinoa, corn, tomato, red onion and pickled jalapeño.

3. In a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt. Process until mixture is smooth. Toss with quinoa mixture.

5.Plate quinoa and top with avocado and tortilla strips.

Recipe from here

Lasagna Soup

2011-11-08T18:27:00.000-08:00

This recipe and photo is from Paula Dean on the food network. Sounds delicious!

1 pound ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese
red chili flakes
dollop of ricotta, add directly before serving

Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic

Directions
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately. Top with dollop of ricotta.

For the garlic crostini:
Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

Marinades

2011-11-06T18:28:00.000-08:00

Lucy from Diminishing Lucy posted these easy marinade recipes. She suggests chicken but I think some (if not all) would work with beef as well. Go check out her blog to read more!

Lemon and Herb: juice and zest of fresh lemons, Olive oil, fresh thyme and oregano, and black pepper

Teriyaki: juice and zest of fresh oranges, sesame oil, garlic, soy sauce

Chinese: White vinegar, sesame oil, ginger, ground five-spice, garlic, soy sauce, and ground pimento

Mexican: juice and zest of fresh limes, canola oil, garlic, chilli, and Cajun seasoning

BBQ: White vinegar, vegetable oil, brown sugar, tomato ketchup, mustard, salt and paprika

Indian: natural yogurt, vegetable oil, tandoori curry paste, tomato puree

Thai fish

2011-10-23T17:57:00.000-07:00

2 fillets coral trout (or other white fish)

Chili paste
Lime juice from half a lime
Fish sauce
ginger
garlic
corriander

Combine all ingredients and spoon over the washed and dried fish fillets. Cover dish with aluminium foil and bake at 180 C for 25 minutes.

Chicken Tikka

2011-10-23T17:41:00.000-07:00

• Lots of hot chili paste
• 1 tsp minced garlic
• Squeeze of ginger paste (little less than the chili)
• a pinch of paprika
• ½ tablespoon garam masala
• 4 tbps diced tomatoes
• 3 sprigs of fresh coriander

• Chicken breast cut into medium size chunks
• 1 small onion, peeled and sliced
• 1 green capsican, cut into chunks
• 1 punnet cherry tomatoes
• couple scoops of plain yoghurt
• fresh corriander, chopped, for topping

1. Combine first list of ingredients in the blender. Add more tomatoes if required.

2. Place chicken in bowl and add the blended mixture and yogurt. Mix thoroughly and marinate overnight if possible. Soak wooden skewers in water.

3. Heat the webber for 30 minutes. Thread meat onto the skewers, saving the mixture. Cook 10-15 each side over the open flame.

4. In a pan combine the onions, capsican and tomatoes with remaining blended mixture. Cook until soft and top with corriander. Serve on the side.

Vanilla Pound Cake for Nordic Ware Classic Car Cake

2011-10-19T20:18:00.000-07:00

My toddler's birthday is coming up and in preparation I bough the nordic ware classic car cake pan, you can see it here.

It appears only a 'firm' cake will produce the fine detail of the cars so I went searching for the recommended recipe and found this one from here It has great detailed directions for a baking novice like me.

I will be making a practice round shortly and posting pictures. I will make the recipe exactly as it appears below however I believe the car cake tin only requires 5 cups, not 10.

**Updated** Pictures are now here! This was a success although not exactly a kid cake. The loved how it looked but not many ate the actual cake.

I separated the cake mixture into three bowls and added blue, red and green food colouring. Enough drops to make the mixture fairly bright (although slightly less on the red since I think it makes kids go crazy). I think this really added to the appeal of the cars and let me get away with less candy decorations.

Ingredients

A cake recipe from Nordic Ware that is suitable for most Nordic Ware standard 10 cup cake tins. Look underneath the rim to check the capacity of your tin.

Ingredients

•370g / 13oz butter, softened
•370g / 13oz caster sugar
•370g / 13oz plain flour
•2 tsp vanilla extract
•6 medium eggs (at room temperature)
•4fl oz / 110ml milk or plain yogurt (at room temperature)

Method

1. Preheat oven to 160°C / fan 130º / gas 3. Oven temperatures vary, so you'll need to experiment to get the perfect temperature. Don't be afraid to bring the cake out of the oven halfway through baking to check its progress.

2. Use a pastry brush to brush melted butter (not margarine) all over the interior. Make sure you butter all the corners and grooves of the pan. You can use a spray oil as an alternative too, and dust with flour if you wish depending on what type of cake you are making, but Nordicware says the best results are achieved with just butter.

3. Beat the butter and sugar with an electric whisk or in a food processor, until pale and creamy. Add the vanilla extract

4. Add the eggs one at a time with a tablespoon of the flour, beating until just combined after each addition.

5. Add the flour in two or three batches until well combined.

6. Add in the milk or yogurt while the electric whisk is in motion. The mixture should look like a fairly wet batter and easily drop off a spoon in folds.

7. To prevent air bubbles in the cake, slowly pour the cake mix into one corner of the pan and allow the mixture to ‘flow’ in and around the cake tin. Gently tap the filled cake tin on the work top for a while; this will make the air bubbles/pockets rise up and away from the outside of the cake, and allow the cake mix to settle into all the details - the mixture should fill the tin to about ¾ full.

8. Use a spatula to push the mixture up the sides of the pan, pushing up the walls to the top; this will help the cake ‘climb’ up the sides during cooking, giving you greater detail on the outside of the cake.

9. Tap the tin on the worktop to release as many air bubbles as possible. The longer you tap for the more air bubbles you’ll get out, and the better the detail you’ll achieve.

10. Place the pan on the centre shelf of the oven and bake for 40 – 50 mins or until a skewer poked into the middle of the cake comes out clean.

11. Cool in the tin for 10 minutes (no less, no longer). This will allow a moisture barrier to build up between the pan and the cake. Use oven gloves to pick up the cake pan and gently shake the pan from side to side listening for a ‘thud’. (This indicates the cake is loose and ready to invert.) If sticking persists around the edges a plastic knife may be used to carefully loosen the cake - NEVER use metal utensils in any non-stick cake tin or it will scratch!

12. Turn the cake out on to a plate or cooling rack and leave to cool. Dust with icing sugar using a sifter, drizzle your favourite sauce on top or use icing pens to highlight the detail and add decorations.

I decorated the cars with the following candy:

Fruit rolls ups
Licorice all sorts (cut in half width wise)
Jelly beans (just the tip cut off the end for head lights)
Mini oreos as wheels
Licorice straps as the road

I "glued" the candy on using gel icing pens in pink. (the lightest colour I could find)

I outlined the windows and license plates in gel black icing.

Other candy would work but some things were too heavy, like M&Ms kept falling off.

Beef Kebabs

2011-10-19T20:13:00.000-07:00

You will need 8 skewers
1 packet Diced lamb
50ml (2fl oz) low-sodium soy sauce
2 tbsp Dijon mustard
2 tsp minced garlic
1 tbsp cider vinegar
A little thyme
Dash of vegetable oil
50ml (2fl oz) fresh lemon juice.

Mix all the ingredients together and marinate the beef for 2 to 4 hours in the refrigerator. Discard the marinade. place the chunks of beef on the skewers (if using wooden skewers, make sure you soak them in water first to prevent burning).

Grill until cooked to your liking.
During the cruise phase you may add tomatoes, mushrooms, peppers, zucchini and onions.

Photo and original recipe from here

Hot Spinach Dip

2011-10-18T19:34:00.000-07:00

Ingredients

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Photo and recipe from Martha Stewart here

Onion Rings

2011-09-28T17:54:00.000-07:00

Ingredients:

½ cup all-purpose flour, divided
1 large egg, at room temperature
½ cup buttermilk, at room temperature
¼ tsp. cayenne pepper
½ tsp. salt
¼ tsp. pepper
30 saltine crackers
4 cups kettle-cooked potato chips
2 large yellow onions, sliced into 24 rings (½-inch thick rounds)
6 tbsp. vegetable oil

Directions:

Adjust oven racks to lower- and upper-middle positions. Preheat the oven to 450˚ F. Place ¼ cup of the flour in a shallow baking dish. Beat the egg and buttermilk together in a bowl. Whisk the remaining flour, cayenne, salt and pepper into the buttermilk mixture. Combine the saltines and potato chips together in a food processor and pulse until finely ground. Place half of the crumb mixture in a second shallow baking dish; reserve the other half.

Working one at a time, dredge each onion ring in flour, shaking off the excess. Dip the onion rings in the buttermilk mixture, allowing the excess to drip back into the bowl, and then dredging in the crumb coating, turning to coat evenly. When the crumb mixture is low, add the reserved crumb mixture to the dish for dredging the remaining onion rings. Transfer the coated rings to a large plate or platter.

Pour 3 tablespoons of the oil onto each of 2 rimmed baking sheets. Place the baking sheets in the oven and heat just until smoking, about 8 minutes. Tilt the heated sheets to coat evenly with the oil. Lay the onion rings out in a single layer on the oiled baking sheets. Bake, flipping the onion rings and rotating the pans halfway through baking, until golden brown on both sides, about 15 minutes total. Transfer to a paper towel-lined rack briefly before serving.

Recipe from here: http://annies-eats.net/

I'm going to try something new - making the recipe exactly as directed! This one looks so good I don't think I want to change a thing.

Spicy asian salmon

2011-09-20T16:33:00.000-07:00

2 pieces fresh salmon
2 Tbp olive oil
1 Tbp minced garlic
2 Tbp ginger paste
2 Tbp soy sauce
1 Tbp hot chili paste

1. Mix the olive oil, garlic, ginger, soy and chili in a small bowl. Stir thoroughly.

2. Wash and pat dry the salmon. Place in a baking dish.

3. Pour sauce onto salmon, coating well.

4. Cover with al-foil and bake at 180 C for 25 minutes.

Serve with cheesey broccoli and baked potato or rice.

Chinese minced pork in lettuce cups

2011-09-20T16:23:00.000-07:00

1 tbsp sesame oil
ginger paste
2 tsp minced garlic
2 tsp hot chili paste
500g minced pork
1/2 onion finely diced
1/2 celery stalk finely diced
2 tbsp oyster sauce
2 tbsp soy sauce
3 tbsp rice wine vinegar
iceberg lettuce
ramen noodles

1. Wash and cut lettuce leaves into cup shapes. Use leaves from the centre if possible. Chill in fridge while preparing the rest of the meal.

2. Cook one packet of ramen noodles, without the seasoning. Place aside when done.

3. Fry ginger, garlic and chilis in the sesame oil for 1 minute. Add in the minced pork, breaking up into fine pieces. Add the onion and celery, cook until tender.

4. Add the oyster sauce, soy sauce and rice wine vinegar and cook for 5 minutes.

5. Place some of the noodles into each lettuce cup and spoon pork mixture on top. Roll up and enjoy!

Balsamic & Parmesan Roasted Cauliflower

2011-08-24T23:57:00.000-07:00

8 cups 1-inch-thick slices cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese

1.Preheat oven to 450°F.

2.Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more

recipe from here

Salmon Cakes

2011-08-24T23:53:00.000-07:00

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
2 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (or finely chop bread crusts)
1/2 teaspoon freshly ground pepper

Creamy Dill Sauce:
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon horseradish sauce
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce by mixing well in a small bowl. Serve salmon cakes with sauce and lemon wedges.

recipe from here

Pork Spring Rolls

2011-08-16T20:36:00.000-07:00

1/2 KG ground pork (or one packet or pork sausages with the skins taken off)

1/2 head of cabbage finely shredded
2 carrots finely shredded using peeler
1 onion finely chopped
2 tablespoons chopped fresh cilantro (corriander)
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons ginger paste
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce

1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil

1.Preheat oven to 425 degrees F (220 degrees C).

2.Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.

3., oyster sauce, ginger, garlic and chile sauce. Cook cabbage, carrot, and onion in sesame oil over low heat for 5 minutes until veggies are soft.

4. Combine pork and veggies with ginger, garlic, chili, oyster sauce and cilantro in a large bowl. Mix well.

4.Mix cornstarch and water in a small bowl.

5.Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.

6.Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Slow Cooker Chicken Tikka Masala

2011-05-05T20:17:00.000-07:00

2 chicken breasts
2 tsp oil
1 medium size onion, in chunks
1/2 green pepper, in chunks
1 tsp grated ginger
2 tsp garlic, minced
1 can diced tomatoes
garam masala
salt to taste
1 cup double cream
1 cup plain yogurt
1. Marinade overnight cubed chicken breasts in 1 cup plain yogurt and 1/2 jar tikka masala paste.

2. Place marindated chicken pieces on baking tray and bake at 180 C for 30 minutes.

3. Saute onions, pepper, garlic and ginger in pan until soft. Place in slow cooker.

4. Add diced tomatoes, 1/2 tikka masala paste, chili paste, and add cooked chicken.

5. Cook on low for 6- 8 hours. Before serving, stir in the cream, 1/2 tsp garam masala, salt and 1/2 tsp cumin.

6. Serve over rice.

Inspriation and original recipe from Meal Planning 101 here. Changed to suit cooking time/preparation time restrictions due to the toddler not liking when I cook.

Ravioli with Sautéed Asparagus & Pinenuts Recipe

2011-05-05T19:24:00.000-07:00

1 14- to 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup pinenuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on a diagonal
1/4 cup grated Parmesan (1 oz)
Recipe Preparation

1. Cook the ravioli according to package directions.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and pinenuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.

3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.

Photo and recipe (slightly altered) from Women's Day from here

Spicy Chicken Pizza

2011-05-05T19:20:00.000-07:00

1 chicken breast, cubed
2 whole wheat flatbreads
your favorite pasta sauce (we use Leggos Napolitana sauce)
artichokes, diced
jalapenos
mushrooms, sliced
kalamata olives, sliced
asparagus, chopped
broccoli, chopped
shredded cheese
oregano
Kewpie mayo
Nandos extra hot peri peri sauce

1. Salt and pepper the chicken. Heat olive oil in a pan and cook the chicken 5 minutes or until no longer pink. Set aside.

2. Place the flatbread on pizza trays and coat with minimal pasta sauce. (too much will make the pizza soggy).

3.) Top with all mushrooms, olives, artichokes, asparagus and jalapenos. The broccoli will need to be cooked in the microwave first for 2 minutes. Add the cooked chicken.

4.) Top with shredded cheese (I like to mix cheddar and Parm) and sprinkle oregano over top.

5.) Bake at 180 for 10 minutes.

6.) Meanwhile, mix 3 Tbp of the myo with 2 Tbp of the hot sauce. (to taste).

7.) When pizzas are done, remove from the oven and drizzle with the mayo mixture and serve.

Mexican Rice

2011-05-05T18:55:00.000-07:00

2 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1 tsp ground cumin
2 Tbp corriander paste
2 Tbp chili powder
juice from 1/2 lime
1/4 cup chopped red onion
1/2 cup diced tinned tomatoes
2 cups chicken broth

1. Thoroughly rinse rice for 2 minutes. Shake well to rid excess water.

2. Heat oil in a large saucepan over medium heat and add rice and onions. Cook, stirring constantly until golden. While rice is cooking, sprinkle with salt and cumin and chili powder and lime juice.

3. Stir in tomatos (including liquid),chicken broth and corriander paste; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Squeeze lime juice over rice and serve.

I like to add this to our burritos and enchiladas.

Original recipe from here but altered by me.

Marinated Chicken with Cumin, Coriander & White Wine

2011-05-05T18:37:00.000-07:00

2 chicken breasts
A bunch of mint
A bunch of flat leaf parsley
A bunch of coriander
3 cloves of garlic
Juice and the zest of one lemon
2-3tsp ground cumin
100ml olive oil
150ml of white wine
Sea salt & freshly ground black pepper

1. Place the herbs, garlic, olive oil, cumin, wine, salt and pepper and lemon juice and zest in the food processor and process until you have a smooth marinade. Put the chicken pieces in a non-metallic container and pour the marinade over it. Massage the marinade into the meat and then cover and place in the fridge overnight to marinade.

2. Preheat the oven to 220C. Remove the chicken pieces from the marinade and place in a roasting pan. Cook for 30-45 minutes until the chicken is done.

3. Meanwhile place the remaining marinade in a saucepan and gently simmer for 15-20 minutes until it has reduced by about half. Season to taste.

4. Remove the chicken from the oven and serve with the warm sauce.

Photo and recipe from here until I can take my own photo.

French Onion Soup with Beef

2011-05-05T18:27:00.000-07:00

5 large brown onions, sliced
2 Tbp butter
1 Tbp brown sugar
2 Tbp plain flour
150ml of dry sherry (or half a beer in a bottle)
1.5 litres of beef stock
handful thyme
A crusty baguette, sliced and toasted with Parm cheese on top
1 lg piece of beef chuck, diced

1. Melt the butter in a saucepan over a medium heat. Add the onions, sprinkle generously with sea salt and cover the saucepan. Cook for 15 minutes, stirring occasionally.

2. Uncover and stir in the sugar and cook for a further 30 minutes or until the onions have turned a deep, golden brown colour, stirring occasionally. Then add the flour and stir for 3 - 5 minutes.

3. Stir in the beer and then the beef stock and bring back to the boil.

4. Place beef and onion soup mixture into a slow cooker and cook on low for 8 hours.

5. Directly before serving bake the bread topped with cheese at 180 C for 7 minutes or until melted.

6. Butter the toasted baguette slices and top with the grated cheese. Place them under the grill until the cheese is bubbling hot and melted. Pour the soup into individual bowls and float the rounds of toast on top of the soup. Serve immediately.

Ideas for Lunches

2011-05-02T23:28:00.000-07:00

Roast beef, spinach, purple onion, roasted red peppers, garlic mayo on foccacia
corned beef, swiss cheese, saurkraut on pumpernickle
cucumber feta sandwiches with mayo on toasted wheat bread
tuna with mayo, kewpie mayo, seeded mustard and relish
egg salad with curry powder on baked dinner rolls
taco salad with tortilla chips
salads in a spinach wrap

Tzatziki Lamb Burgers

2011-04-28T19:51:00.000-07:00

Ingredients:

1 lb ground lamb
1 tablespoon red wine vinegar
1 tablespoon minced Italian parsley
1 tablespoon minced dill
1 tablespoon lemon juice
1 clove garlic, grated
zest of one lemon
salt
freshly ground black pepper

tzatziki:

3/4 cup Greek yogurt
1/3 cup finely diced, seeded cucumber
1 tablespoon minced dill
freshly ground black pepper

toppings:

1 large red onion, thickly sliced
1 small eggplant, cut into 1/4 inch slices
4 buns

Directions:

In a medium bowl, mix together the burger ingredients until evenly distributed. Form into 4 equal patties.

for the sauce:

Stir all ingredients together in a small bowl. Refrigerate until ready to use.

Prepare your grill to medium heat. Meanwhile, brush the onion, burgers and eggplant slices with olive oil. Place on the grill next to the burgers. Cook until everything is cooked through, flipping once. Cover as needed.

Place a slice of eggplant on each bun. Top with a burger then onion slices and drizzle with sauce.

Recipe and photo from here

General Tso's Chicken

2011-04-28T19:29:00.000-07:00

Servings: 8

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed
Cornstarch slurry:
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch

Sauce:
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.

2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.

3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.

4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.

5. Add green onions and hot peppers and stir fry about 30 seconds.

6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.

7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.

8. Serve over rice.

Recipe from here

Mozzarella Sticks

2011-04-28T19:15:00.000-07:00

For the mozzarella sticks:

package of string cheese
2 eggs, beaten
2 cups matzo meal or bread crumbs
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried parsley
1 1/2 tablespoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground fennel
salt
pepper

For the sauce:

28 oz crushed tomatoes
1/2 onion, minced
2 cloves garlic, minced
1 tablespoon minced basil
1 tablespoon minced oregano
1 tablespoon minced Italian parsley
1 tablespoon olive oil
salt
pepper

Directions:

For the mozzarella sticks:
Pour the eggs into a shallow bowl. Pour the bread crumbs into a shallow bowl and stir in the spices. Dip each stick into the egg then the bread crumbs then into the egg and then the crumbs again. Arrange the double coated mozzarella sticks in a single layer on a tray or plate. Cover loosely in foil. Refrigerate one hour or until the sticks are very cold. Heat 1/4 inch of oil in a skillet. Fry 1-2 minutes on each side, turning once. If frying in batches, keep the sticks in the fridge or freezer until you are ready to use them. If you have problems with cheese oozing out during the frying process, roll them in bread crumbs again prior to frying. Drain on a paper towel lined plate.

For the sauce: While the mozzarella sticks are being refrigerated, start the sauce. Heat the olive in a saucepan. Saute the onion and garlic until fragrant. Add the remaining ingredients and cook through.

Note: If you'd rather bake than fry, bake the sticks for 7 minutes in single layer on a baking sheet at

180C

Recipe and photo from here

Grilled Cilantro Lime Prawns

2011-04-28T19:10:00.000-07:00

Prawns-peeled and deveined
Olive oil
Fresh lime juice
Lime zest
Cilantro-chopped
Garlic-minced

1. Soak the wood skewers in water for about 10 minutes.

2. In medium bowl, mix together the olive oil, lime juice, lime zest, cilantro, and garlic.
3. Toss the shrimp in the lime/cilantro mixture. Let them marinade for about 30 minutes.

4. Put the shrimp on the wood skewers. As many as will fit.

5. On a heated grill, grill the skewers, only a few minutes for each side.

6. Serve with rice and black bean salsa, if you wish.

Recipe and photo from here
*I love their recipes and website, can you tell?

Soba Noodles with Edamame

2011-04-28T19:07:00.000-07:00

Sauce:

Low sodium soy sauce
Water
Rice wine vinegar
Honey
Garlic Chile Paste

Soba noodles
1 T Sesame oil
2 cloves garlic, minced
2 zucchini, chopped
1 sm package baby corn
3 green onions, chopped
Black pepper, to taste
Sesame seeds
Extra green onions for garnish

1. First, make the sauce. In a small bowl whisk together the ingredients. I guessed on the measurments, so just make sure you taste as you go. Sorry we forget to measure sometimes. *Make more than you think you need, the noodles will absorb some of the sauce.

2. Cook the soba noodles according to the package instructions. Drain, rinse and set aside.

3. In a large skillet heat the sesame oil. Add in garlic and cook for a couple of minutes. Add in zucchini, corn, and green onions. Cook until the zucchini is just tender. Do not overcook.
4. Pour in the sacue. Stir well. Add black pepper, to taste.

5. Stir in the soba noodles. Let everytihng cook together for a couple of minutes.

6. Serve in a bowl. Add sesame seeds and green onions on top, if you wish.

Recipe and photo from here Altered by me as I didn't like the spinach.

Cilantro Lime Rice

2011-04-28T19:00:00.000-07:00

1 cup uncooked long-grain white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth
1 cup water
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Directions:

In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.

Makes about 3 cups cooked rice

Recipe from: here

Chicken Parmesean with Guacamole

2011-04-28T18:40:00.000-07:00

bread crumbs
grated Parmesan cheese
1/8 cup japanese mayo
1/2 tsp chili powder
2 chicken breasts
1 Tbsp. olive oil

1/2 cup chopped ripe avocados
juice from jalapenos
1/4 tsp garlic powder
1/2 cup chopped tomatoes

1.) Combine bread crumbs and cheese in shallow dish; set aside.

2.) Mix mayonnaise and chili powder; spread onto both sides of chicken breasts. Coat evenly with crumb mixture.

3.) Heat oil in large skillet on medium heat, add chicken; cook until no longer pink.
4.) Mash avocados, adding jalapeno juice until desired consistancy and garlic powder.
5.) Place chicken on serving plate. Top with guacamole and tomatoes; sprinkle with remaining cheese.

Lime Enchiladas

2011-04-28T18:32:00.000-07:00

juice from one lg lime
1 Tbp chili powder
1/2 teaspoon garlic powder
1 cooked chicken, shredded
tortillas
shredded cheese
16 ounces green enchilada sauce
1 cup thickened cream

1.) Mix the first three ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.

2.) Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

3.) Bake at 180C degrees for 30 minutes until brown and crispy on top.

Burritos

2011-04-28T17:46:00.000-07:00

1 chicken breast, diced
1/2 onion, diced
5 Tbp Nandos extra hot Peri Peri sauce

1 can refried beans with chili
1/2 packet of Old El Paso Chili seasoning

1 packet white rice
1 tin tomatoes with herbs

tortillas
sour cream
guacamole
salsa
lettuce
olives
jalapenos
shredded cheese

1.) Add the diced (uncooked) chicken, onions and peri peri sauce to a plastic bag and mix well to coat. Add to pan and cook well. Set aside.

2.) Mix chili seasoning and refried beans in a bowl. Set aside.

3.) Cook rice in the microwave. Once ready, add tinned tomatoes and mix through. Set aside.

4.) Microwave the tortillas for 20 seconds to warm. Spread the beans on the tortillas and top with remaining ingredients. Wrap and enjoy!

Macaroni & Cheese

2011-04-28T17:40:00.000-07:00

3/4 bag of pasta shells
2 Tbp butter
2 Tbp flour
2 cups milk
3/4 bag of sharp cheddar cheese
Parmesean cheese for topping
1 can diced and seasoned tomotaoes, drained
6 Tbp Nandos extra hot peri peri sauce
3 Tbp Tabasco sauce
Doritos Mexican flavoured tortilla chips for topping

1.) Cook the pasta shells in slightly salted water for 13 minutes, drain, rise and empty in greased baking dish (appx 13" x 9")

2.) In the pasta pot, melt butter and stir in the flour. Cook until mixture is slightly brown. Slowly add milk 1/4 cup at a time, stirring continuously. Once all the milk is added, mix in the hot sauce, Tabasco sauce and all the cheese. Stir well and add the tomatoes. The sauce may go a little lumpy with the tomatoes but it will still taste good.

3.) Pour mixture over the shells and stir through well. Top with Parmesean cheese and tortilla chips. Bake @ 180 C for 35 minutes and serve.

* The spices completely make this recipe. If left out, you will need to substitute with something else or this will be a very bland dish. You could use onions, bacon, various cheeses, ham or veggies.

Salsa Asada

2011-03-07T22:50:00.000-08:00

•6 hatch chilis (or poblanos, jalapenos, whatever kind you like really)
•1 pound tomatillos
•1 large ripe avocado
•1/2 cup sour cream
•1 teaspoon cumin
•juice from a big juicy lime (or 2 smaller ones)
•1/2 cup rough chopped cilantro
•salt to taste
1.Grill (or broil or char over your gas flame) the chilis and the tomatillos on HIGH heat. The chilis should be blackened all over and the tomatillos should have some char but it's not necessary to blacken them completely.

2.When the chilis are black wrap them in a tea towel or a paper bag to cool and steam the skins off.

3.Peel the chilis Rough chop them and toss them in the food processor. Cut the tomatillos into quarters and remove the hard stem / core bit. Into the processor.

4.Peel the avocado and chop - into the processor along with a pinch of salt. Lime, cumin, sour cream and cilantro too.

Recipe from:Salsa Asada

Poor Man's Beef Wellington

2011-03-07T22:44:00.000-08:00

•1 pound fresh asparagus, washed and trimmed
•6 ounces white or crimini mushrooms, cleaned
•2 tablespoons minced shallots
•2 tablespoons dry white wine
•2 cloves garlic
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 1/2 pound ground chuck
•6 freshly baked croissants, cut in half lengthwise
•Dijon mustard

1.Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.

2.Transfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).

3.Form 6 oblong or oval shaped patties (so that later they fit the croissants!)

4.Place the patties in the pan and cook, turning only once.

6.While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.

7.Towards the end of cooking, place the croissants on the grill to toast a bit too.

8.To assemble your masterpiece, spread dijon mustard, place a patty on each bottom bun, add a couple of asparagus, add the top of the croissant and dig in!

Recipe from: Poor Man's Beef Wellington

Mushroom, Spinach and Thyme Rissotto

2011-01-05T21:41:00.000-08:00

INGREDIENTS
2 cups aborio rice
4-5 cups chicken stock, simmer in a separate saucepan
1 onion, chopped finely
1 garlic clove
3 tsp olive oil
2 tsp thyme
1 tbsp italian parsley, chopped
500g mushrooms, chopped in quarters
250g baby spinach
parmesan cheese
salt
cracked black pepper

METHOD

1 Fry onion, oil, garlic and thyme in oil until soft.
2 Meanwhile, spray the pan and mushrooms with olive oil spray and place chopped mushrooms in a fry pan and turn heat on high, cook mushrooms until they burn slightly.
3 Add the rice to the onion and thyme mixture and cook for 1 minute until all grains are coated with oil.
4 Add the hot stock at a time until rice is almost al dente.
5 Once nearly all absorbed, add the spinach, mushrooms, parmesan and pepper. Once the spinach has wilted, serve and garnish with more parmesan.

Recipe by Kym from here: http://kympiez.blogspot.com/2011/01/mushroom-spinach-thyme-risotto.html

Vegetarian Mushroom Thyme Gravy

2011-01-05T21:38:00.000-08:00

Serves 6
1/3 cup dried mushrooms(shitake or mixed)
2 cups vegetable stock
3 tablespoons butter
1 1/2 tablespoon minced shallot
3 tablespoons flour
3 tablespoons soy sauce
1/2 cup light cream
1 tablespoon sherry
1 tablespoon minced fresh thyme
salt & pepper
Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.
Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.

*Recipe by sticksnscones from here: http://www.food52.com/recipes/7483_vegetarian_mushroom_thyme_gravy

Chicken Taco Soup

2011-01-05T21:36:00.000-08:00

canned diced tomatoes
canned corn
black beans
taco seasoning
jalapenos/chilis
sauteed onions
sauteed red or green pepper
almost anything you can think of that you might like on a taco

Add enough chicken stock or water to make it a soup consistency, heat it well and add the leftover chicken. Serve it with tortilla chips, sour cream and shredded cheese.

Chocolate Chip Banana Muffins

2011-01-05T21:34:00.000-08:00

2 cups of plain flour (sifted)
2 tsp baking powder
1 tsp ground cinammon
6 tbl butter or 4 tbl olive oil
1/3 cup brown sugar
1/4 cup Splenda
1 tsp vanilla essence
2 eggs
2 to 3 bananas, mashed
1/2 cup of sour cream or vanilla yoghurt
60 grams dark chocolate bits

Pre-heat oven to 180C. Spray mini muffin tins (will make approx 32).Sift flour, mix with baking powder and cinamon. Set aside.Beat butter/oil, brown sugar, fake sugar and vanilla essence. Add eggs one at a time to this mixture and beat. Add flour mixture.Beat in bananas, sour cream (or yoghurt) and optional dark chocolate bits.Scoop mixture into muffin tins. Bake for around 15 minutes.

Spinach & Feta Scrolls

2011-01-05T21:32:00.000-08:00

Smear sun-dried tomato pesto all over a sheet of Puff Pastry, leaving a little gap at the top.
Add lots of chopped up spinach and feta
Put a little of water on the free edge of pastry, roll it up and join together the join to stop it springing open.
Cut into pieces and arrange on a baking tray. Cook for 15-20 minutes at 175 °C or until brown.

Recipe from Beth at BabyMac: http://littlereginald.blogspot.com/

Chicken with 40 Cloves of Garlic

2011-01-05T21:29:00.000-08:00

2 tbs olive oil
8 chicken breasts
1 bunch of shallots & green onions
8-10 sprigs of thyme
40 cloves of garlic {about 4 heads} unpeeled
2 tbs dry white wine
1 1/2 tsp salt

Preheat oven to 180 degrees celcius. Finely slice the shallots. Put them in the dish and quickly stir-fry them with a few leaves torn from sprigs of thyme. Put 20 unpeeled garlic cloves of garlic into the dish. Top with all the chicken. Cover with remaining chicken. Add wine. Sprinkle with salt, grind over some pepper, add a few more sprigs of thyme. Put on the lid and cook for 1.5 hours.

Egg Casserole

2011-01-05T21:28:00.000-08:00

In a greased 9 x 13 --lay a box of cheese and garlic croutons
In a big bowl--mix 12 eggs
3 cups of milk
3 cups of mexican cheese
1 tsp garlic salt
1 tsp dry mustard

Lay 1 big can of whole green chilis (not chopped) on top of croutons. --open them up and lay them flat.- do not add chili liquid
Pour egg mixture on chilis
Add jalapenos if desired
Cover with foil and refrigerate overnight
Let it sit out for 30 min in the morning
Bake at 325 for 1 hour uncovered.

Sesame & Garlic Beef

2010-02-12T15:29:00.000-08:00

1/4 cup vegetable oil
1/3 hoi sin sauce
3 garlic cloves, crushed
2 tsp sesame oil
750g beef
1 red onion, sliced
1 lg red capsicum, sliced
150 g snow peas
150g g broccoli
1 tbs sesame seeds, toasted

Combine 2 tbs oil, hoi sin sauce, garlic and sesame oil in a large bowl. Add beef and stir until well combined. Stand for 20 minutes.

Heat wok over high heat, add 2 tbs oil to cover base. Add beef in batches and fry for 2 minutes or until browned, adding more oil if necessary. Remove cooked meat to a bowl before adding more.

Add onion, capsicum and broccoli to wok and fry for 1 minute. Add snow peas and 1 tbs water. Toss until well combined. Return beef to wok and toss to re-heat. Sprinkle with sesame seeds and serve.

Leek, muchroom & bacon tarts

2010-01-10T13:45:00.000-08:00

1 tbs olive oil
2 leeks, white part only, thickly sliced
300 g muchrooms, thickly sliced
4 bacon rashers
1 tbs Dijon mustard
20 g butter, melted
1.5 sheets puffed pastry, just thawed

Preheat oven to 220C. Heat half the olive oil in pan, add half the leek and cook 1 minute each side. Set aside and cook mushrooms 1 minute each side. Set aside and add bacon, cook until golden.

Combine mustard and butter in a small bowl. Cut out 6 squares of pastry and press into muffin tray. Arrange leek, bacon and mushrooms evenly and drizzle with the butter and mustard mixture. Bake for 20 minutes. Remove from oven and set aside 5 minutes before turning out onto a serving platter.

Thai Beef Salad

2010-01-10T13:40:00.000-08:00

1 bag coleslaw mix
1/2 red onion, finely diced
1cucumber, diced
4 tomatoes, diced
1 packet crunchy noodles
1 piece of steaf, cut into slices and marinated with dressing for 2 hours

Dressing:
1 lime, juiced
4 Tbs soy sauce
4 Tbs corriander paste
4 Tbs chili paste
4 Tbs olive oil
4 tsp fish sauce
4 tsp minced garlic

Combine all salad ingredients together except for crunchy noodles, set aside. Combine dressing ingredients together. Pour half over meat strips, refrigerate for at least 2 hours. Cook steak in dressing until medium rare. Pour remaining dressing over salad. Top with cooked steak and crunchy noodles.

Cobb Salad

2010-01-10T13:34:00.000-08:00

6 large Yukon Gold potatoes
3/4 tsp salt
4 cups mixed ice berg lettuce and spinach leaves
2 large avocados
3 large tomatoes, seeded and diced
1 bunch green onions, sliced
2 cups shredded cheese
8 slices bacon, cooked and crumbled
1 bottle oil and vinegar dressing (or paul newmans ceasar dressing)

Cook potatoes in boiling water until tender. Drain and cool slightly, peel and cut into cubes. (Don't wait too long to peel or it will be difficult to get the skins off)

Sprinkle potatoes with salt and pour half the dressing, gently toss. Cover mixture and chill at least 2 hours or overnight.

Arrange salad greens evenly on a large platter. Peel and chop avocados. Arrange potatoes, avocados, green onions, tomatoes and cheese in rows over top of the salad greens. Cover with remaining dressing.

Serves 8-10.

photo from Simply Recipes here: Cobb Salad

French Onion Beef

2009-05-02T01:51:00.000-07:00

600g Boneless beef round steak
1 package (200g) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
100g Shredded mozzarella cheese

Cut beef into 6 serving−size pieces. Layer half of the beef, mushrooms and onion in 3-4L slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot. Place stuffing on top of contents in slow cooker; cover. Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.

Recipe and photo from http://www.slowcookerrecipes.org.uk/french_onion_beef_recipe.htm

Spinach & Feta Muffins

2009-03-22T22:38:00.000-07:00

Serves 12

Canola oil, to grease
375g (2 1/2 cups) self-raising flour
250g (about 1/2 bunch) English spinach,trimmed, washed, dried, shredded
150g feta cheese, crumbled
110g (1/2 cup) chopped semi-driedtomatoes
2 tbs finely grated parmesan
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
1 tbs chopped fresh dill
2 tbs finely grated parmesan, extra

Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease. Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Spoon mixture into prepared pans. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.
recipe from http://www.taste.com.au/recipes/12981/spinach+feta+muffins

Spinach Manicotti

2008-12-26T16:54:00.000-08:00

8 dried manicotti shells
1/4 cup sliced green onions
1 clove garlic, minced
2 Tbsp butter
2 Tbsp flour
1 1/3 cup milk
3 oz. Swiss cheese
1/3 cup chicken broth
1 beaten egg
1 x 10 oz package frozen spinach, thawed
3/4 cup ricotta
1/2 cup Parmesan cheese
1/4 Tsp lemon peel

Cook manicotti according to directions on box. Cool in a single layer on a piece of greased foil.

Meanwhile for sauce, cook green onions and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.

For filling, in a medium bowl stir together egg, spinach, ricotta and Parmesan cheese and lemon peel. Use a small spoon to fill shells. Arrange in a baking dish. Pour sauce over. Bake, covered, in a 350F oven 30-35 minutes. Let stand 10 minutes before serving.

Candy Cane Thumbprints

2008-12-08T22:46:00.000-08:00

3/4 cup butter, softened
3/4 cup shortening1
1/2 cups sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 tsp. peppermint extract
4 cups all-purpose flour
Red food coloring
Candy cane flavored Hershey's Kisses

- In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
- Add sugar, baking powder, and salt. Beat until combined.
- Beat in eggs, peppermint, and vanilla until combined.
- Add food coloring to reach desired pink/red color.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Cover and chill dough for 1 hour or overnight until dough is easy to handle.
- Shape into 11/2 in balls and place on cookie sheet.
- Bake for 11 minutes.
- Press unwrapped Hershey Kiss into center of each cookie shortly after removing from oven.

Variations (w/o Hershey's Kisses):
1. Roll same dough into short stick-like cookies. Drizzle or dip in chocolate.
2. Add chocolate chips to the dough and flatten slightly before baking for chocolate-mint-chip cookies.

Recipe from Abby from LJ

Banana Bread

2008-12-08T22:43:00.001-08:00

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Recipe and photo from Simply Recipes

Baked Gnocchi

2008-12-08T22:41:00.000-08:00

2 (1-pound) packages gnocchi
1 tablespoon extra virgin olive oil
2 teaspoons bottled minced garlic
1 (28-ounce) can diced tomatoes with Italian seasoning
1 cup white wine, or vegetable broth, or mixture of the two
1 cup shredded part skim mozzarella cheese
cooking spray

Preheat oven to 350 degrees. In a large pot of lightly salted boiling water, cook the gnocchi according to the package directions, drain and set aside. Coat a 9 x 13-inch baking dish with cooking spray and set aside. While waiting for the water to boil, in the bottom of a large skillet over medium-high heat, heat the oil. Add the garlic and cook for 1 minute. Add tomatoes, broth, and wine and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add the cooked gnocchi to the prepared baking dish. Cover gnocchi with tomato sauce and stir to coat the gnocchi with the sauce. Sprinkle top with mozzarella cheese, cover dish with foil, and bake for about 20 minutes.

Recipe and photo from Keri on LJ.

Menu for Dec. 5 - Dec. 11

2008-12-02T23:51:00.000-08:00

Friday: Asian grilled salmon and baked potato
Saturday: Out
Sunday: Chicken Scalopine and mashed potatoes
Monday: Beef Stroganoff
Tuesday: Smoked Salmon Pasta
Wednesday: Chicken Parmesean
Thursday: BLT and chips

Asparagus Angel Hair Pasta

2008-09-13T20:45:00.000-07:00

angel hair pasta

minced garlic
fresh asparagus spears, trimmed and chopped
1 punnet grape tomatoes, halved
1/4 cup chicken broth
1/4 cup white wine or champagne
dill
freshly ground black pepper to taste
1 avocado, mashed
jalapeno juice
shredded cheese

1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.

2. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat.

3. Pour in the broth and champagne mixture, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.

4. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper.

5. In a separate bowl, mix the avocados, and jalapeno juice together until blended. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.

***Optional, you can add chicken, bacon or prawns.

Recipe and photo from http://allrecipes.com/Recipe/Asparagus-Angel-Hair-Pasta/Detail.aspx?src=etaf

Portobello Mushroom Burgers

2008-09-13T20:40:00.000-07:00

Serves: 2

2 portobello mushroom caps
4 slices bacon
15 ml horseradish sauce
20 g romaine lettuce
54 g tomato
2 hamburger buns

Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger. Wrap 2 pieces of bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.

Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

***Optional, sauted red onion in balsamic vinegar and olive oil***

Photo an drecipe from allrecipes.com

Broiled Herb Butter Chicken

2008-09-13T20:26:00.000-07:00

Serves: 2

2 chicken breasts

55 g butter, softened
1-1/2 cloves garlic, minced
dried parsley
dried rosemary
dried thyme

Preheat oven to Broil/Grill and line broiler pan with aluminum foil. Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast. Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

***You can use half olive oil and half butter for healthy version. Also, can bake covered with foil in the oven and then brown just for the last 5 minutes***

Recipe and photo from http://allrecipes.com/Recipe/Broiled-Herb-Butter-Chicken/Detail.aspx?src=etaf

Saffron & Basil Breadsticks

2008-09-13T20:18:00.000-07:00

Makes: 32 sticks

Serving suggestion: with hummus or tzatziki

Generous pinch of saffron threads
2 Tbsp boiling water
4 cups strong white bread flour
1 Tsp salt
2 Tsp rapid rise yeast
1 1/4 cups lukewarm water
3 Tbsp olive oil
3 Tbsp fresh basil, chopped

Lightly oil three or four baking sheets. Put the saffron threads in a cup and pour over 2 Tbsp boiling water. Leave to infuse for about 10 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the yeast. Make a well in the centre.

When the saffron liquid has cooled to lukewarm, add it to the well in the flour with the remaining water, oil and basil. Mix to a soft dough. Knead on a lightly floured surface for 8-10 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for one hour.

Divide the dough into 32 pieces and shape into long sticks. Place well apart on the baking sheets. Cover with lightly oiled film and leave to rise for 15-20 minutes, until puffy.

Bake for 15 minutes.

Spiral Herb Bread

2008-09-13T20:11:00.000-07:00

Makes: 2 loaves

3 cups strong white bread flour
3 cups whole wheat flour
1 Tbsp salt
2 x 7 g / 1/4 oz sachets rapid rise yeast
2 1/2 cups hand-hot water
2 Tbsp butter
1 bunch spring onions, finely chopped
1 garlic clove, crushed
1 large bunch parsley, finely chopped
salt and pepper
milk, for glazing

Sift the flours into a large mixing bowl then stir in salt and yeast. Make a well in the centre and add enough of the water to make a rough dough. Knead on a lighly floured surface for about 10 minutes, until smooth.

Melt the butter in a small frying pan and fry the spring onion and garlic until soft. Stir in the parsley with salt and pepper to taste.

Lightly grease 2x 1lb loaf pans. Divide the dough in half. Roll out each piece into a 35x23cm (14x9 in.) rectangle. Spread each rectangle with half the herb mixture taking it just to the edges of the dough.

Roll up each rectangle loosely from a short side. Pinch the ends of each roll to seal. Place each roll in loaf pan, cover loosely with oiled clear film and leave to rise in a warm place for about 1 hour. Preheat oven to 190C (375F)

Glaze loaves with milk. Bake for 50 minutes.

Potato Salad

2008-09-05T14:51:00.000-07:00

Serves: 12- 14

5 pounds red-skinned potatoes, well scrubbed
5 hard boiled eggs
1 large red or yellow onion, finely chopped
1 large green bell pepper, finely chopped
2 medium celery ribs, finely chopped
2 Tsp celery seed
1 1/2 Tsp seasoned salt
1/4 Tsp black pepper
1 Tbps parsely
1/2 Tsp onion powder
3/4 Tsp garlic powder
1 Tsp crushed red pepper
2/3 - 3/4 cup mayonnaise
3-4 Tbsp yellow mustard
Paprika for sprinkling

Boil the potatoes until fully cooked. Rinse in cold water. Remove the skins and cut potatoes into 1/2 inch dice and place in a large bowl. Chop three of the eggs and add to potatoes, along with onion, green pepper and celery. Season with celery seed, seasoned salt, pepper, parsley, onion and garlic poweders and crushed red pepper.

Gently stir in mayonnaise and mustard. Use a large spoon or hands to do this - thoroughly combine but not smash the potatoes. Slice the remaining eggs and place on top of the salad. Sprinkle with paprika.

Anzac Cookies

2008-09-05T14:45:00.000-07:00

Makes: 1 1/2 dozen

1 cup all purpose flour
1 cup sugar
1 cup rolled oats
1 cup coarsely chopped walnuts
1 cup unsweetened shredded coconut
1/4 Tsp salt
1 Tsp baking soda
2 Tbps boiling water
1/2 cup butter
3 Tbps golden syrup

Adjust rack to centre position and preheat oven to 350F. Combine flour, sugar, oats, walnuts, cocnut and salt in a bowl. Set aside.

Measure the baking soda into a small bowl. Pour a splash of boiling water in and stir until the mixture stops fizzing. Repeat until you use all the water and the fizzing stops.

In a small saucepan, melt the butter. REmove from heat and add syrup and stir. Pour the butter syrup mixture and the baking soda mixture into the flour bowl. Stirring by hand, mix well.

Use an ice cream scoop to form rounded balls of batter and arrange on an ungreased cookie sheet. Using your palm, press batter into disks about 3 inches in diameter. Bake until edges are golden, about 8-10 minutes.

Irish Brown Soda Bread

2008-09-01T04:06:00.000-07:00

Yeilds: 2 loaves

3 cups all purpose flour
2 cups whole wheat flour
1 Tbsp baking powder
2 Tsp baking soda
4 Tsp brown sugar mixed (use more for a sweeter bread) with 1 Tbsp water
2 1/4 cups buttermilk

Adjust oven rack to center position and preheat to 325F. Place both flours, the baking powder, baking soda and brown sugar in a large bowl and mix very well. Add the buttermilk and stir until a soft dough is formed. Knead the dough in the bowl, then empty onto a wood board or counter and knead a bit longer. If the dough seems wet, use extra whole wheat flour. Knead until dough comes together.

Divide the dough into two portions and shape each into a round loaf. Press down just to flatten a bit. Place the loaves on an ungreased baking sheet. Sprinkle some additional flour on top of each loaf. Using a sharp knife, make a cross on the top of each. Allow to rest for 10 minutes, covered with a cloth, then bake for 40 minutes or until the loaves are golden brown. Allow to cool then serve with butter and jam.

Lemonade

2008-09-01T02:30:00.000-07:00

3 cups water
1/2 cup sugar
3-4 lemons, freshly squeezed

Combine water, sugar, lemon juice in a medium jug. Chill and serve.

Thai Chicken Cakes

2008-09-01T02:26:00.000-07:00

Serves: 8

1kg chicken mince
2 tablespoons Continental Essentials Red Curry Paste
1 small bunch coriander, roughly chopped
2 teaspoons cumin seeds
2 tablespoons olive oil
steamed broccolini and sweet chilli sauce, to serve

Combine chicken, curry paste, coriander, cumin and salt and pepper in large bowl. Using 3/4 cup mixture at a time, shape mixture into eight 2cm-thick patties.

Heat oil in a large non-stick frying pan over medium-low heat. Cook patties, in batches, for 5 to 7 minutes each side or until cooked through. Serve with broccolini and sweet chilli sauce.

Photo and recipe from http://www.taste.com.au/recipes/1229/thai+chicken+cakes

Provencal Chicken with Mushrooms

2008-09-01T02:24:00.001-07:00

Serves: 4

1.3kg chicken pieces
30g butter
2 tablespoons olive oil
2 red onions, quartered
4 garlic cloves (skin on)
2 dried bay leaves
12 sprigs thyme
400g can diced tomatoes
2 cups chicken stock
1 cup white wine
700g baby coliban potatoes
200g Swiss brown mushrooms
2 stalks celery (including leaves), chopped

Season chicken pieces with salt and pepper. Heat butter and oil in a heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5 minutes or until golden. Remove to a plate.

Add onions, garlic, bay leaves and thyme to pan. Cook for 5 minutes or until soft. Return chicken to saucepan.

Add tomatoes, stock, wine and potatoes. Bring to the boil. Add potatoes. Reduce heat to medium-low. Cover and simmer for 30 minutes or until potatoes are tender and chicken cooked through.

Add mushrooms and celery. Cook for 5 minutes or until mushrooms are heated through. Remove bay leaves. Season with salt and pepper. Serve.

Photo and recipe from http://www.taste.com.au/recipes/14566/provencal+chicken+with+mushrooms

Chicken, Zucchini and Mushroom Risotto

2008-09-01T02:22:00.000-07:00

Serves: 4

6 cups (1.5 litres) chicken stock
1 cup (250ml) white wine
20g butter
1 large leek, trimmed and sliced (white part only)
2 cups (400g) arborio rice
2 garlic cloves, crushed
3 small chicken breasts, trimmed
3 zucchini, halved lengthways, sliced diagonally
200g button mushrooms, sliced
1 tablespoon chopped oregano
salt and pepper

Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.

Melt the butter in a large saucepan over low heat. Add the leek and cook for 3-4 minutes or until leek is just tender.

Add the rice and garlic and cook, stirring, for 2-3 minutes or until rice is well coated. Using a ladle, pour in 1 cup of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 cup of stock remaining.

While the risotto is cooking, spray a large non-stick frying pan over medium heat. Add the chicken and cook for 4 minutes each side. Remove from the pan and slice.

Add the zucchini, mushroom and remaining stock to the rice mixture and cook, stirring, for 4-5 minutes or until vegetables are softened and the rice is tender. Add the chicken, oregano, and salt and pepper and cook, stirring, for a further 3-4 minutes.

Serve risotto with shaved parmesan and a simple salad, if desired.

Photo and recipe from http://www.taste.com.au/recipes/18794/grilled+chicken+zucchini+and+mushroom+risotto

Macaroni & Cheese

2008-09-01T01:55:00.000-07:00

Serves: 2

Melted margarine, to grease
145g (1 cup) dried macaroni pasta
40g (1/2 cup) grated cheddar

White sauce
375ml (1 1/2 cups) milk
20g (1 tbs) margarine
Salt & freshly ground black pepper
1 tbs cornflour
125ml (1/2 cup) water

Preheat oven to 250°C. Brush a 1-litre (4-cup) ovenproof dish with the melted margarine to lightly grease.

Cook the macaroni in a medium saucepan of salted boiling water following packet directions or until al dente.

Meanwhile, to make sauce, heat milk and margarine in a saucepan over medium heat. Season with salt and pepper. Combine cornflour and water and stir in gradually. Bring to the boil, stirring. Reduce heat to medium-low and simmer, stirring, for 5-7 minutes or until thick.
Drain the macaroni. Add to the white sauce and stir to combine. Transfer to greased dish and sprinkle with cheddar. Cook in preheated oven for 10-15 minutes or until golden. Serve immediately.

Recipe from http://www.taste.com.au/recipes/11952/macaroni+cheese

Lamb, Red Wine and Rosemary Casserole

2008-09-01T01:53:00.001-07:00

Serves: 2

400g diced lamb
1 tablespoon plain flour
2 tablespoons olive oil
1 small brown onion, chopped
1 small carrot, peeled, chopped
1 stalk celery, chopped
1/2 red capsicum, chopped
2/3 cup red wine
1/3 cup beef stock
3 teaspoons fresh rosemary leaves crusty bread, to serve

Preheat oven to 160°C. Place lamb and flour in a plastic bag. Twist top to secure. Shake well to coat lamb. Heat oil in a flameproof, ovenproof casserole dish over high heat. Add lamb. Cook, turning, for 4 to 5 minutes or until browned. Remove to a bowl.

Reduce heat to medium. Add onion, carrot, celery and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables have softened. Return lamb to pan with wine, stock and 2 teaspoons rosemary. Increase heat to high. Bring to a simmer.

Cover and place in oven. Bake for 1 hour and 15 minutes or until lamb is tender. Sprinkle with remaining rosemary. Serve with crusty bread.

Photo and recipe from http://www.taste.com.au/recipes/18077/lamb+red+wine+and+rosemary+casserole

Chicken Marylands

2008-08-29T20:02:00.001-07:00

Serves: 2

2 Chicken Marylands (or thighs)
1 Garlic clove, thinly sliced
2 Tbsp butter
2 Tbsp Tarragon
1 cup white wine
1 cup chicken broth
2 Tbsp Dijon mustard

Potatoes
Carrots
Parsnips

Thoroughly wash the chicken, leaving the skin on. Pat dry. With a sharp knife, slice a few holes in the chicken skin. Tuck in the garlic slices and butter. Sprinkle the tarragon over the chicken, patting in. Place the chicken in a large oven proof dish.

Peel carrots, potatoes and parsnips, place around the veggies around the chicken. You can add whole garlic cloves or a quartered onion if desired.

In a meauring cup, combine the white wine, mustard and chicken stock. Stir well and pour over chicken and veggies. Top with a little extra tarragon. Cover and cook at 180C for 70 minutes. Uncover and bake for another 10-20 minutes.

Pot Sticker Salad with Snap Peas

2008-08-29T19:57:00.000-07:00

Serves: 4

1 bag of frozen pot stickers
1/4 lb snap peas, trimmed
2 medium carrots
1/2 cup soy sauce
1 Tbsp sesame oil
2 Scallions, sliced

Cook pot stickers according to package directions.

Steam snap peas and carrots for 4 - 6 minutes, until tender.

In a small bowl combine soy sauce and oil. Combine potstickers, veggies and sauce. Top with scallions.

Chicken cutlets with tomato saute

2008-08-29T19:54:00.000-07:00

Serves: 4

1 1/2 lbs chicken cutlets (8 -12)
Salt & Pepper
1 1/2 pints cherry tomatoes
1/4 cup dry white wine
4 scallions, sliced
2 Tbps tarragon

Season the chicken wtih the salt and pepper. Heat oil in a large skillet, cook the chicken until browned and cooked through, 2-3 minutes per side. Transfer to plate.

Add the tomatoes to the skillet and cook over medium-high heat until they begin to burst, 2 - 3 minutes.

Add the wine and simmer until the liquid is reduced by half. Stir in scallions and tarragon. Serve with chicken.

Chicken & Dill Souvlaki

2008-08-29T19:51:00.000-07:00

Serves: 4

3 Tbsp evoo
3 Tbsp lemon juice
Salt & Pepper
cooked chicken
1 Kirby cucumber, sliced into half moons
1/2 sm red onion
2 Tbsp chopped dill
4 flat breads
1/2 cup Greek yogurt
1 Tbsp minced garlic

In a large bowl combine oil, lemon juice, salt, and pepper. Fold in the chicken, cucumbers, onion and dill.

Divide the mixture evenly among the flatbreads. Mis the yogurt and garlic together. Serve on top of the chicken.

Pasta Salad

2008-08-29T19:46:00.000-07:00

Serves: 4

250g spiral pasta
3 cobs corn, kernels removed (see note)
250g green beans, trimmed, cut into 3cm pieces
250g lean leg ham, cut into short strips
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 small avocado, peeled, stone removed, chopped
1/4 cup 99% fat-free salad dressing

Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.

Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.

Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.

Photo and recipe from http://www.taste.com.au/recipes/371/pasta+salad

Asparagus, Mushroom, Tomato and Artichoke Pizza

2008-08-29T19:44:00.001-07:00

Serves: 4

2 large wholemeal pita breads

1 bunch asparagus, trimmed

1 tablespoon prepared pesto

4 flat mushrooms, sliced thinly

250g cherry tomatoes, halved

1 jar artichokes

handful fresh thyme sprigs

60g reduced-fat mozzarella cheese, chopped

Preheat the oven to 220°C/200°C fan forced. Place pita bread on a baking tray.Cut asparagus in half lengthways. Place asparagus in a pan of boiling water. Cook for 2 minutes or until just tender. Drain, rinse under cold water and pat dry with absorbent paper.

Spread pesto over pita bread, leaving a 1cm border around the edge. Arrange asparagus, mushrooms, artichokes and tomatoes on top; sprinkle with thyme and mozzarella. Bake pizzas for 12 minutes or until browned and crisp. Serve immediately with a green salad, if desired.

Photo and recipe from http://aww.ninemsn.com.au/article.aspx?id=592122

Veal with Lemon and Caper Sauce

2008-08-29T19:40:00.001-07:00

Serves: 4

4 veal schnitzels

plain flour, for dusting

25g butter

1/2 clove garlic, crushed

1/4 cup (125ml) white wine

1/4 cup (125ml) chicken stock

1 tablespoons drained baby capers

1/2 tablespoon lemon juice

1 tablespoons finely chopped flat-leaf parsley

Coat veal in flour; shake off the excess. Heat 40g of butter in a large frying pan. Cook veal in batches until browned lightly on both sides. Remove from pan and cover.

Heat remaining butter in the same pan, add garlic, cook until fragrant. Add wine and simmer uncovered until reduced by half. Add stock and simmer uncovered until thickened slightly. Return veal to pan, top with capers, juice and parsley; spoon sauce over veal.

Serve veal with steamed new potatoes and green beans or salad, if desired

Photo and recipe from http://aww.ninemsn.com.au/article.aspx?id=607696

Potato Leek Soup

2008-07-26T19:22:00.000-07:00

3 cloves garlic
3 Tbs butter
1 whole leek, diced
1 medium onion, diced
5 medium wax potatoes, sliced
1 carton chicken broth
1 small container cream
4 rashers bacon
salt, pepper

Melt butter in large saucepan, add leeks, onions and bacon and cook until slightly brown. Add potatoes to the saucepan and cover with broth (just enough to cover) continue cooking until potatoes are tender. Mash using stab mixer or hand held potato masher. Turn down heat and stir frequently. Add cream and salt and pepper. Cook 15 minutes.

Beef in red wine

2008-07-24T02:52:00.000-07:00

Serves: 6

1kg beef, cut into large cubes (see tip)

1½ cups (375ml) red wine

¼ cup rice bran oil

2 garlic cloves, finely chopped

bouquet garni (bay leaf, thyme and parsley)

125g thickly cut pancetta, cubed (optional)

1 large onion, finely chopped

2 carrots, thickly sliced

2 tomatoes, peeled, quartered

½ cup beef stock

chopped parsley, mashed potato, to serve

Place beef in a large bowl with wine, 1 tablespoon of oil, garlic and bouquet garni. Toss to coat, cover and refrigerate for 3 hours or overnight to marinate. Heat remaining oil in a flameproof casserole pan on high. Cook pancetta for 3 minutes, stirring, until fat is transparent.Meanwhile, remove beef from marinade. Pour marinade with bouquet garni into a small saucepan and boil rapidly until reduced by half. Add beef to pancetta and cook for 5 minutes, until brown. Add onion and carrot and cook for 5 minutes. Stir through reduced marinade with bouquet garni. Add tomato, stock and orange rind and season. Reduce heat to low, cover and simmer gently, skimming any surface fat, for 2-2½ hours, until beef is very tender. Scatter with parsley and serve with mashed potato.

Tips: beef cheek or shoulder are great for this dish, but aren't always available. Try chuck, gravy, shin, or even blade steak.Make this the day before and chill so that the fat can set on top and be removed.For thicker gravy, combine 30g butter with 1½ tablespoons flour, stir into sauce, bring to boil and simmer for a few minutes.

Recipe and photo from ninemsn.com.au

Mongolian Lamb stir fry

2008-07-24T02:50:00.000-07:00

Serves: 4

2 x 225g lamb back straps (sirloin), cut into strips

1 bunch green onions (shallots), cut into 4cm lengths

1 tablespoon dark soy sauce

2 teaspoons chilli garlic sauce

1 tablespoon rice wine vinegar

1 tablespoon brown sugar

2 teaspoons sesame oil

50g baby spinach, steamed rice, to serve

Heat a lightly oiled wok on high. Stir-fry lamb in two batches for 2-3 minutes, until browned. Remove from wok. Stir-fry green onion for 2 minutes, until tender. Stir in soy sauce, chilli garlic sauce, vinegar and brown sugar and bring to boil. Return lamb to wok with sesame oil and toss to coat. Stir through baby spinach and serve with steamed rice.

Recipe and photo from ninemsn.com.au

Chicken Coriander Noodle Soup

2008-07-24T02:47:00.001-07:00

Serves: 4

400g chicken breast fillets

1 teaspoon grated ginger, plus 1 tablespoon

finely chopped ginger

200g egg noodles or udon noodles

1½ cups chicken stock

2 green onions (shallots), finely chopped

½ cup chopped coriander leaves

light soy sauce, roasted sesame oil (see tip), to serve

Place chicken, grated ginger and 3 cups water in a saucepan on medium heat. Bring to a simmer and poach for 6 minutes, until cooked through. Remove chicken, reserving liquid, and cool slightly. Using fingers, shred chicken and set aside. Meanwhile, prepare noodles according to packet directions. Drain and divide between bowls. Add stock to cooking liquid and bring to boil. Top noodles with chicken, chopped ginger, onion and coriander. Ladle over soup, drizzle with a little soy sauce and sesame oil and serve.

Tip: ready-roasted sesame oil tastes rich and is amber-brown in colour. A little adds a lot of flavour to soups and salads.

Recipe and photo from ninemsn.com

Chicken Scallopine

2008-07-24T02:38:00.000-07:00

2 chicken breasts
2 tbs olive oil
2 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock
1 1/2 tbs capers
1 tbs butter
2 tbs chives, chopped
6 chat potatoes
1 1/2 bunches asparagus, trimmed

Slice each chicken breast in half horizontally and place between cling film. Pound gently with meat mallet or rolling pin until 1 cm thick. Season chicken with salt and pepper and brown both sides in a pan until cooked through. (About 1.5 minutes each side) Transfer to a plate and cover with foil to keep warm.

Add the garlic and cook for 30 seconds. Add wine and simmer 2 minutes or until reduced by half. Add the stock and capers and cook for 3 -4 minutes. Remove from pan and add butter and chives.

Meanwhile, cook potatoes for 10 minutes or until tender. Add the asparagus to cook the last two minutes. Drain well. Add chicken, potatoes and asparagus to sauce, toss to coat.

* Next time I will make the potatoes into mash to soak up all the juices. This recipe actually makes enough juice to serve four people but I wanted all the extra juice for gravy.

Black Bean & Corn Salsa

2008-07-22T02:27:00.000-07:00

1 can of corn (drained)

1 can of black beans (drained)

1/4 cup mayonnaise (I use Light)

juice from 1 lime

1 tomato

1 small red onion or half of a medium (chopped)

Combine mayonnaise and lime juice in bowl. Add the rest of the ingredients and mix together.

Recipe & photo from alishamarie83

Lime Marinated Chicken "Mexican Chicken"

2008-07-17T03:31:00.000-07:00

Marinade:
1 lime
1⁄2 cup corriander paste
1⁄4 cup olive oil
1 to 2 jalapeño peppers, trimmed and sliced
2 teaspoons tomato paste
4 cloves garlic, chopped
Pinch salt
2 chicken breasts, sliced in half lengthwise

1. For marinade, combine squeezed juice from the lime with remaining marinade ingredients; Pour marinade over the chicken and toss to coat. Cover with aluminium foil and refrigerate overnight.

2. Bake covered at 180 C for 45 minutes.

3.) Top the chicken with freshly made guacamole and serve.
Recipe and photo from here but altered by me.

Scalloped Potatoes

2008-06-17T16:42:00.000-07:00

2 Tbsp butter
1 lbs (about 3 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1/2 large yellow or white onion, thinly sliced
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
1 clove garlic, minced
2 Tbsp flour
2 thick slices of bacon, cooked and chopped
3/4 cup grated Swiss or Gruyere cheese (about 3 ounces)
1 1/4 cups to 3 cups of cream
Salt and pepper

Preheat oven to 350°F. (160-180C) Spray a large but shallow casserole dish with olive oil. If you use a casserole dish that is about 9x13 you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster. Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the cream. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

Cover the casserole with aluminum foil and bake in the oven for 40 minutes. Unvocer and bake for 15-20 minutes more.

Chicken Rice Pilaf

2008-06-04T03:27:00.000-07:00

1 cup uncooked long grain rice

1 cup chopped celery

1/4 cup chopped onion

1/4 cup butter or margarine

2 cups chicken broth

1 teaspoon Worchestershire sauce

1 teaspoon soy sauce

1/4 teaspoon dried oregano or basil

1 cup cooked, chopped chicken

In a skillet, saute rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender.Spoon into a greased 2 qt. casserole. Combine all remaining ingredients, pour over rice mixture.COVER and bake at 180C degrees for 50 minutes or until rice is done. Serves: 2

Photo from here

Tortilla de Patatas Dos

2008-06-04T02:34:00.000-07:00

Peel potatoes, and slice thinly. Place inside microwave proof container and drizzle with olive oil. Microwave covered for about 15 minutes, stopping every 5 minutes or so to mix the potatoes. You have now cooked the potatoes using only a little bit of oil instead of the traditional frying.

In a pan, saute the onion in olive oil to taste: from soft and translucent to caramel colour to crispy. Reserve. Beat the eggs in a large bowl, add salt and pepper. Start with four eggs. Add the potato and the onion to the bowl. Mix until the potato is well coated with the egg. The mixture should be thick. If there is not enough egg to soak the potatoes, beat the other two eggs in another bowl and add them.Heat a pan, about 6 inches in diameter, with a generous amount of oil, to medium heat. This is not even a finger of oil, it's about the amount used to make any omelette.When the pan is hot, add the egg mixture. As the egg sets, scrape the bottom of the pan and shake it a bit to move the uncooked portion to the bottom. Do this a few times and then just let it cook with a lid on about 7 minutes.

Here comes the hard part, flipping it. Make sure the bottom of the tortilla is not attavhed to the pan. Use a very flat plate or lid, and invert the tortilla onto it. Add a little more oil to the pan. Then gently slide the tortilla, raw side down, back into the pan. Use a utensil to make the edges neat. Continue to cook for about 10 to 15 minutes more. The tortilla should be set, just dry but not dried out.Invert onto serving plate. If there has been any pan stickage, serve most attractive side up. Allow to cool before serving. Cut into small squares and serve as finger food.Can be accompanied by Alioli sauce or bread, but is great alone.

Recipe from http://www.epicurious.com/recipes/member/views/TORTILLA-DE-PATATAS-SPANISH-OMELETTE-1241295

Prawn and shitake miso soup

2008-06-04T02:25:00.001-07:00

100g soba noodles

1 litre (4 cups) water or light chicken stock

2 tablespoons dried wakame

8 dried shitake mushrooms

¼ cup white miso paste

1 teaspoon dashi powder

500g prawns, peeled and deveined

200g silken tofu, diced

2 green onions, sliced thinly

Cook soba noodles in a large pot of boiling salted water until tender; drain and rinse under cold water; divide among serving bowls.

Bring water or stock to a boil with wakame and shitake mushrooms; simmer 4 minutes or until mushrooms are tender.

Ladle some of the boiling water over the miso in a heatproof bowl and stir to loosen the miso. Add dashi powder and prawns to the soup and reheat gently without boiling for about 5-10 minutes so that the prawns gently poach in the soup.

Once the prawns are cooked through, add the miso mixture, tofu and green onions and stir well to combine.Ladle the soup over the top of the soba noodles in the bowls.

Photo and recipe from here

Broccolini, pancetta and pecorino pasta

2008-06-04T02:22:00.000-07:00

150g casarecci or any other short pasta

1 bunch broccolini, chopped

1 tablespoon olive oil

20g pancetta or bacon, chopped

1 clove garlic, chopped

2 tablespoons finely grated pecorino (or parmesan) cheese, and extra to serve

salt and freshly ground black pepper

extra virgin olive oil, to drizzle

Cook pasta according to packet directions in saucepan filled with boiling salted water. During the last 2 minutes of cooking add broccolini. Drain, reserving some of the cooking liquid for later.

Meanwhile, heat oil in a large frying pan over a medium heat. Add pancetta and garlic, cook 4-5 minutes or until pancetta is crisp and garlic is fragrant but not coloured.

Toss pasta and blanched broccolini into a pan and mix well. Add a little of the cooking liquid if the pasta is too dry. Remove from heat, stir in pecorino and season with salt and pepper.Sprinkle with extra pecorino and a drizzle of oil. Serve immediately.

Photo & recipe from here

Pizza Spirals

2008-06-04T02:19:00.001-07:00

2 sheets puff pastry, defrosted
¼ cup (60ml) pizza sauce (or tomato paste)
¼ cup ham or mild salami, finely chopped
¼ cup mushrooms, finely chopped
¼ cup red or green capsicum finely chopped
½ - ¾ cup cheddar or mozzarella, grated

Preheat oven to 180°C. Use a knife to mark a 1½cm border down one edge of each sheet of pastry, making sure not to cut through the pastry. Spread the pizza sauce over the pastry, making sure not to spread it over the 1½cm border. If using tomato paste, you may like to add some chopped fresh herbs (basil, oregano, etc) or a small amount of dried herbs to add some ‘pizza flavour’. Combine the ham/salami, mushroom and capsicum in a small bowl and scatter the mix over the pizza sauce, then top with grated cheese. Roll the pastry into a log, starting at the side that is opposite the 1½ cm border. Using a sharp knife, cut ½cm off each end and discard. Slice the log into rounds, about 1-1½ cm thick. Bake in the oven for 20 minutes.

Photo & recipe from http://aww.ninemsn.com.au/article.aspx?id=391622

Butterfly Pasta

2008-03-12T17:42:00.001-07:00

1 box or packet of Farfella or any other pasta of you choice
5-6 tablespoon of Butter
1 whole Onion (chopped)
2 Bell Pepper or Capsicum
1/2 of the Pasta Sauce from the Jar
6-7 tablespoons of Parmesan Cheese
3-4 tablespoons of Heavy Cream
Salt to taste
** You can add in other vegetables aswell since this is a basic recipe.**

Put the Pasta to boil. In a pan melt the butter and put in chopped Onions. Cook until they start to get brown. Now put in the Pasta sauce in the pan. Cook a bit. After 3 minutes put in the Heavy cream, with Parmesan Cheese, and Salt to taste. Few minutes later place in the chopped Capsicum or Bell Pepper. Now drain out the water from the pasta, and add to the cooked sauce. Remeber the pan should be big enough to hold all the pasta. The Pasta will be ready in 5 minutes.

recipe from kaurageous on Flickr.com

Braciole with Fresh Tomato and Mushroom Sauce

2008-03-12T17:31:00.000-07:00

Sauce
Italian Plum tomatoes, chopped
Portobello Mushrooms - chopped coarsely;
Garlic - sliced thinly;
EVOO;
Salt and Pepper.

Just add them all in the saucepan and slow cook for about an hour.

braciole recipe:

1 (2 to 2-1/2 lb) round steak - Butterflied
Salt and pepper
2 1/2 ts Oregano
1/4 lb Prosciutto,thinly sliced
2 c Bread crumbs
1/4 lb Parmigiano Cheese, grated
1/2 c Chopped parsley
1/2 ts Rosemary
1/2 c Flour
1/4 c Olive oil

To butterfly is to split/slice the meat down the center, cut it almost in half through one side, stopping about 1/4 inch from the edge. Open the butterflied meat as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to achieve a uniform thickness of approx. 1/4 inches (or any thickness you wish). Butterflying doubles the meat's surface area — making it the perfect size for stuffing and rolling.

1.Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat.2.Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 in. intervals.3.Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll.4. In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire surface. Remove from pan and place right into the sauce.

Recipe from Sashertootie on Flikr.com and photo from Lavender Flynn from here

KC's York Family Meatloaf

2008-03-12T17:19:00.000-07:00

2 lbs ground chuck
1 envelope onion soup mix (I use Lipton's)
2 eggs, beaten
1/3 c ketchup
1 ½ c stuffing (Pepperidge Farm makes fabulous stuffing in a bag, put it in dry - don't actually prepare it)
¾ c warm water
T parsley

Lightly mix together all ingredients. Shape with hands into loaf. Cover entire loaf with ketchup and spread evenly, top with a sprinkling of parsley for color. Bake 1 hour at 350. This is delicious with peas, steamed zucchini or even a cheesy pasta. And you'll have great leftovers!

Recipe from KC :)

Salmon Spices

2008-03-12T17:17:00.001-07:00

Salmon fillet baked in foil bag, with white wine, lemon zest & taragon, sprinkled with pepper, salt and chopped coriander - light and simple.
Recipe from Facebook.com

Lamb Spice Rub

2008-03-12T17:15:00.000-07:00

Spices include : crushed coriander seeds, fennel, cumin, ground tumeric, paprika and a touch of nutmeg. A great mixture of Moroccan & Indian spices, perfect with lamb! To give some sweetness, add garlic and onion powder to the spices before rubbing onto the lamb.

Recipe from Facebook.com

Sheekh Kebabs

2008-03-05T19:33:00.000-08:00

1 kg minced meat
2 tbsp oil
2 medium onions, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp red chilli powder
1 tbsp mint leaves, chopped
1 tbsp coriander leaves, chopped
1 tbsp all spice powder
1 tbsp raw papaya paste
1 egg
1 tbsp gram flour
Salt to taste

Roast the gram flour on low flame till it emits an aroma. Place the minced meat and all the ingredients (except the oil) into a food processor and blend well. With wet hands, mould portions of the minced meat around an iron skewer. Press gently but firmly. Cook over a charcoal fire or you can use a hot grill. While cooking, rotate the skewer from time to time and brush a little oil on it, if it appears too dry. Remove from the skewer and serve hot with naan.

recipe from http://www.khanapakana.com/beef-recipes/seekh-kebabs.html

Menu for Feb 2- Feb 6

2008-03-03T18:07:00.000-08:00

Sunday: Marinated Vacuum Packed Beef with potatoes, parsnip, onion and mushrooms
Monday: Smoked Salmon & Asparagus Pasta with sauted zuchini
Tuesday: Beef Stroganoff with sauted spinach and garlic
Wenesday: Vegetable Lasagna
Thursday: Chicken Enchiladas

Asian Grilled Salmon

2008-02-25T19:13:00.000-08:00

Serves: 6

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31605,00.html

Roasted Potatoes with Garlic and Rosemary

2008-02-25T19:04:00.001-08:00

Serves: 6

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried

1/4 cup extra-virgin olive oil

4 to 6 cloves garlic, crushed

1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.

photo and recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29115,00.html

Shrimp Scampi with Linguini

2008-02-25T18:02:00.001-08:00

Serves: 4-6

1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

photo and recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34067,00.html

Spicy Baked Macaroni

2008-02-25T17:57:00.000-08:00

Serves: 8-10

Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33144,00.html

Pizza with Fresh Basil and Tomatoes

2008-02-25T17:31:00.000-08:00

Makes 2 pizza bases

Pizza Dough:
1/2 cup warm water
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced,
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet. Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

photo and recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28839,00.html