Spicy Veggie Delish

This is an Awesome mix I put together of veggies left over in the fridge. It has an Indian/Thai Flavour, and is really wonderful. A yummy addition to this meal would be Shimps!

Ingredients:

• 1 Zucchini, cut in 1 centimetre cubes
• 1 clove of garlic, chopped
• 1 inch piece of ginger, chopped
• 1 onion, chopped
• 1 hot pepper, chopped (your choice of pepper)
• 1 TBSP Sesame oil
• 8oz Fresh Spinach, washed and stems removed
• 8 Cherry Tomatoes, halved
• 1 TBSP Tomato Paste
• 6 TBSP Coconut Milk
• 1/4 tsp Cumin
• 1/2 tsp Tumeric
• 1/2 tsp Salt
• 1 small handfull Chopped Fresh Coriander
• 1/2 lime, squeezed for it's juice

Directions:

• Chop, garlic, ginger, onions, hot pepper, cube the zucchini and place in hot non-stick frying pan ready with the sesame oil. Med- High temperature.
• Stir- fry in pan until onions become transluscent, at this time, you may add the spinch to the pan.
• Once spinach is wilted, lower the heat to Low-Med, you may add the cherry tomatoes, tomato paste, coconut milk, cumin, tumeric, salt. Stir well to ensure even distribution of spices.
• Turn off the heat once the tomatoes are soft. Add the coriander and squeeze the half lime ino the pan. Stir well, and serve.

Variations

• You may add shrimp to the mixture at the same time step you add the cherry tomatoes.
• You may serve on top of cooked basmati rice, or any rice you prefer.

Here is how my Spicy Veggie Delish turned out!!

MISO SOUP

Ingredients:

• 1 pkg  Button or Cafe Mushrooms (1pkg is 227g)
• 90g     Buckwheat Noodles (small handfull)
• 4cups Water
• 1 heaping TBSP MISO (soybean paste, Red or White)
• 3         Green Onions
• 1tsp    Sesame oil
• Cracked Black Pepper to taste

Directions:

• Place water to boil in a 2.4L saucepan with cover
• Slice mushrooms, set aside
• slice green onions, set aside
• Once water is boiling, add the mushrooms and pasta. Lower the temperaure to med-high to avoid overflow. Cook for 6-8 miniutes.
• Once the pasta is cooked. Turn off the heat.
• Stir in 1 heaping TBSP of MISO until dissolved.
• Add green onions, sesame oil and cracked black pepper

Variations:

• You may use ramen noodles, rice noodles, whichever you prefer.
• I also like to add some thin sliced raw beef to the soup
• You may keep it as simple as the MISO broth, with this soup you can make it any way you wish.

Here Is how My MISO SOUP turned out last night!!

Enjoy!

Sheppard's Pie

Inredients:

• 1 pound Lean Ground Beef

1 TBSP cracked black pepper

1 TBSP chilli flakes

½ cup BBQ sauce (I prefer Jack Daniel’s Spicy Original)

1 TBSP dry oregano
1 TBSP dry basil

½ cup bread crumbs

• 2-3 Onions
  
• 540mL Can of Cream Style Corn
  
• 2-3 large Sweet Potatoes
  
  
• 2-3 Medium white Potatoes
  


• A few pinches of Paprika

Directions:


-First, Mix the ground beef with all its seasonings in a bowl, set aside.


-Chop the onions, and fry in non-stick pan until golden, you may fry with a small amount of your choice of oil, set aside in a plate.


-Fry the ground beef in the same pan used for the onions, so that it will take flavour from the onions.


-Once beef is cooked, add the onions back in the pan for a few minutes, and then transfer over to a 9x9 inch baking pan.



You may now preheat the oven to 350 F.



-Peel and cut the potatoes into same sized cubes, about 1 inch in size. It’s your choice to either boil them in water or to steam, until they become soft.. This will take approx 10 minutes.


- Drain the potatoes once cooked, and place them back into the pot to be mashed. You may use a potato masher tool or you may also use a hand blender, until potatoes are smooth.


-It’s your choice to add any milk or butter. I omitted this step for my own recipe, as the sweet potatoes provide enough moisture for mashing, and rules out extra calories.



Now it’s time to assemble the pie.

-Open the can of Cream Style Corn, and spoon out the contents evenly over the meat mixture we had placed in the pan earlier.


-Spoon potatoes evenly on top and smooth over to even set the top layer.


-Sprinkle pinches of Paprika on top


-Place pan in oven for about 25 minutes, until potatoes have browned slightly.


If you’re in a rush, you can set the oven to Broil, and make sure to keep a close eye so that it doesn’t burn.

 
This is how my Sheppard's Pie turned out!!
 

 

My cookies!

Here is the Oatmeal cookies I made this morning from the recipe below.
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My Oatmeal Raisin Cookies

Ingredients

• 1 stick butter
• 1 cup sugar
• 2 tablespoon molasses
• 1 cup flour
• 1 cup oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup dried raisins

Directions

1. Preheat your oven to 375°F.
2. Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and ‘creamy’. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl. Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
3. Add the egg to the butter mixture and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the dried raisins by hand. You may try using ground oats if you prefer a smoother cookie texture.
4. Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for twelve to fifteen minutes. Cool for two minutes then remove from the tray.

Its ready to eat, they shoud be fluffy and moist!

Next time I will try adding either nutmeg or cinnamon to the dry ingredient. I will let you know what the outcome is!

Pizza sur pita!!

I made the pizza last night and it was deeeeliciousness! I kept the basic but made a few personnal changes.. here is the result:

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Blog

We can now post from our Cell phones Amanda!! I will send you the address we can use!
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Chewy Chocolate chip Cookies, From Chef Micheal Smith

My favorite chocolate chip cookie recipee so far!! in all the ones I have tried this is, in my opinion, the most delicious one!

Ingredients
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of butter, room temperature (4 ounces)
1 cup brown sugar
1 tablespoon corn syrup
1 egg
1 teaspoon vanilla
1 cup chocolate chips


Directions
1.Preheat your oven to 375°F. Whisk the flour, salt and baking powder together. Set aside. Cream the cold butter and sugar together by beating them until they are smooth in a stand mixer. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor. Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips with a spoon.
2.Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for exactly 12 minutes. Cool for two minutes on the cookie sheet then remove and cool further.

Pizzas grillées aux tomates, aux olives et au basilic, Recette de Coup de Pouce.

Indredients:

 

• 2 t (500 ml) de tomates cerises rouges et jaunes, coupées en morceaux
• 1 c. à tab (15 ml) de basilic frais, haché finement
• 1/4 t (60 ml) d'huile d'olive
• 1 c. à tab (15 ml) de vinaigre de xérès
• 2 gousses d'ail hachées finement
• 1 lb (500 g) de pâte à pizza surgelée du commerce
• 1/2 t (125 ml) d'olives noires coupées en deux
• 4 oz (125 g) de fromage feta ou fromage de chèvre émietté
• ciboulette hachée
• sel et poivre noir du moulin

 

Préparation:

 

1. Dans un bol, mélanger les tomates, le basilic, l'huile, le vinaigre et l'ail. Saler et poivrer. Réserver à la température ambiante.

 

2. Entre-temps, sur une surface légèrement farinée, diviser la pâte à pizza en quatre portions. Avec les mains, façonner chaque portion en un cercle d'environ 8 po (20 cm) de diamètre ou de la forme désirée). Badigeonner le dessus des croûtes d'un peu de l'huile de la garniture aux tomates. Régler le barbecue au gaz à puissance moyenne. Mettre les croûtes à pizzas, le côté huilé dessous, sur la grille huilée du barbecue, fermer le couvercle et cuire pendant environ 5 minutes ou jusqu'à ce qu'elles soient dorées. Retirer les croûtes de la grille.

3. Étendre la garniture aux tomates réservée et les olives sur le côté grillé des croûtes. Parsemer du fromage. Remettre les pizzas sur la grille, fermer le couvercle et cuire pendant environ 5 minutes ou jusqu'à ce que le dessous des croûtes soit doré et croustillant. Au moment de servir, parsemer de la ciboulette.

 

Portions: 4 petites pizzas ou une grande pizza.

 

La pâte à pizza du commerce:

 

La pâte à pizza prête à abaisser est généralement vendue en paquet de 1 lb (500 g) au rayon des produits surgelés des supermarchés. Elle donne une croûte qui a vraiment l'aspect d'un produit maison puisqu'on peut lui donner la forme et le format qu'on veut. Attention: on ne la décongèle que lorsqu'on est prête à l'utiliser, car elle contient de la levure et gonfle comme de la pâte à pain lorsqu'elle est à la température ambiante.

Notes from me:

Instead of using the bbq for the pizza I popped it in the oven at 350F for approx. 20 minutes and instead of using the pizza dough sometimes I use pita bread. It is just as delicious but it takes less prep time and it makes the bottom ultra crspy. Just do the same steps but skip the pizza dough part all together, just put the topping on the pitta bread and pop in the oven.

 

And I used balsamic vinegar instead of vinaigre de xeres!

 

Variantes savoureuses:

 

Une fois qu'on connaît la technique pour griller les pizzas sur le barbecue, on peut s'amuser à concocter toutes sortes de combinaisons exquises. On peut même préparer une sélection de garnitures et inviter chacun à garnir sa propre pizza. Voici quelques suggestions gourmandes.

 

• Garnitures à badigeonner ou à étendre sur la croûte: pesto au basilic ou aux tomates séchées, salsa, tapenade.

 

• Ingrédients à parsemer: oignon rouge coupé en tranches fines et défait en rondelles, champignons coupés en tranches, courgettes vertes ou jaunes coupées en tranches fines, coeurs d'artichauts marinés, coupés en quartiers, tomates séchées conservées dans l'huile, coupées en lanières, poivrons rouges grillés, coupés en lanières, petits piments chilis marinés, coupés en tranches, salami ou saucisson coupé en tranches fines, jambon ou prosciutto coupé en lanières, bacon cuit et émietté, petites feuilles d'épinards frais ou de roquette (arugula).

 

• Fromages pour gratiner ou rehausser la saveur: bocconcini coupé en tranches, mozzarella, provolone, fontina ou gruyère râpé, parmesan en gros copeaux, ricotta émiettée, brie coupé en petits dés.

 

• Fines herbes à ajouter au moment de servir: romarin, origan, coriandre, persil.

 

Welcome to our Blog!!!

We will be posting new recipies soon!! As soon as we start working from home we will share all of our cooking experiences worth sharing. Feel free to try and comment or to share your own recipies.

See you soon!