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Quinoa Recipe Curry

Gluten free, dairy free, egg free … big on flavour!
Quinoa is a pseudo grain, so technically it’s grain-free too … quinoa has lots of protein!

(a complete protein with lots of amino acids for you body builders who know what that means, it’s your new best friend.)

Pronounced Keen-wah (Related to the beet & spinach family)

We cook the quinoa in the rice cooker – just like you would rice

Great as a side dish, or add in more protein (chick peas or meat) to make it a whole meal-in-a-bowl

Good hot, warm or cold – excellent for summer bbq picnics, potlucks, etc.

Curried Rice Recipe (Quinoa Salad):curried-quinoa-recipe

2 cups uncooked quinoa ( + 1 Tbsp butter or marg – we use Earth Balance Sticks – we cook ours in the rice cooker -same as rice)

1 cup cooked peas (or frozen & toss in the rice water) or drained canned chick peas (garbanzo beans)

1 cup chopped celery

1 cup toasted Almonds for Veggie

1/2 cup red onion finely diced (or Spanish/vidalia… even green onion in a pinch)

 

Meat option: 1 cup cooked meat – chicken or beef or can of salad shrimp (or cooked crab)

 

Dressing:

1/2 cup grapeseed oil (or salad oil ie: canola, sunflower, safflower, something light)

3 tablespoons apple cider vinegar (we use Bragg’s)

1 tablespoon soy sauce

1 teaspoon curry powder (a friend makes ours mmm … thanks Rick! can double if you like more)

1 teaspoon salt (we use pink Andes mountain salt – more minerals than sodium)

1/2 teaspoon celery salt

1/2 teaspoon sugar (we use cane sugar)

1/4 cup toasted almonds – toss in on top last

Rinse quinoa (if not pre-rinsed it will have a bitter flavour)

Boil water for quinoa in deep pot – once boiling toss in butter and quinoa – stir – toss frozen peas on top (if 5 min or 20min rice… if longer, add peas in last 15 min of cooking time) … turn down to simmer… and cook as package directs (20 – 25 min total once rice is added – we like it fluffy) **If using red quinoa then cooking time is 35-40min

While waiting for quinoa…

Combine dressing ingredients (except for almonds)  – once completed, add meat to dressing to let marinade.

Chop celery and onion – set aside.

Toast almonds and set aside.

Once quinoa is fully steamed – drain (if needed) and add celery, onions – stir. Add dressing & meat – stir. Pour into serving bowl – top with toasted almonds.

(or scoop out of pot onto plates and top with toasted almonds)

Serves 6-8.

Great on a hot summers day when no one wants to turn on the oven.

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Fresh Broccoli Salad with Toasted Almond Slivers Recipe

Broccoli Salad with Bacon and Almond Slivers. This is a great salad recipe to get fresh, raw broccoli down the hatch, and do it happily! If you like sweet n salty, this is for you.

Broccoli Salad Recipe with Almond Slivers:

4-5 cups (1 large bunch – or 2 small heads) broccoli cut in small pieces (peel the stalk and chop it too in small dice)

1 cup Thompson raisinsBroccoli Salad Recipe

1/4 cup diced red onion (or sweet vidalia or spanish onion)

3 to 4 tablespoons dried real bacon (real bacon bits)

1 cup slivered almonds, toasted

1/4 cup sunflower seeds (optional)

1 cup fresh chopped walnuts or pecans (optional)

1/4 cup grated white extra old cheese (optional)

Combine all ingredients above in medium sized bowl.

Dressing:

3 to 4 tablespoons sugar (or maple syrup)

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

Whisk dressing ingredients together – pour over mixture in bowl. Stir.

Refrigerate at least 2 hrs to let flavour blend.

Great as a side dish!

For a meal:

add fully cooked chicken pieces, such as Lilydale brand, or Costco or PC’s Canned Chicken White Meat.

Variations:

For vegetarian option:

omit the bacon, cheese, use egg-less mayonnaise (Spectrum now makes).

Keep all the nuts, as it provides the “meaty” flavour, add a pinch of salt.

Let marinate overnight or for at least 2 hrs.

We find it’s perfect without the cheese, but is nice for something a little different.

This is one of our favourites!

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Bread Machine Crescent Rolls Croissant Recipe

Ever wanted to make croissants, but thought they were too fussy? Well, now we’ve got a solution for you!

Bread Machine Crescent Rolls Croissant Recipe:Breadmachine Croissant Recipe Spelt Flour

1/2 cup cream (10% or higher – the higher the fluffier)

2 eggs

1/4 cup butter- diced

3 cups bread flour (hard white flour)

3 tablespoons sugar

3/4 teaspoon salt

1 1/2 teaspoons bread machine yeast or SAF

2 tablespoons melted butter

Add all the ingredients except melted butter to the bread machine – select the dough cycle. (if you must pick a size, pick either 1 1/2lb or 2 lb)

Remove dough as soon as cycle is complete (don’t let sit). Punch down, cover then let rest for 10 min. Divide the dougn in 2 sections. Roll each into a 12 in circle on a lightly floured surface (like pizza dough). Brush each circle iwith half the melted butter. Cut each circle into 8 wedges with a pizza cutter or sharp knife.

Loosely roll the wide end of each wedge toward the point. Place point side down 3 inches apart on lightly greased baking sheets or parchment. Cover and let rise in a warm place (like the oven with the light on) for 30 – 40 min, or until nearly doubled.

Bake at 350°F oven for 8-10 min or until golden – keep watching they turn brown quick sometimes, you don’t want them too brown.

Remove from baking sheets; cool on wire racks.

Makes 16 crescent rolls. MMMMM

if you want to add a filling – place a small amount of chocolate chips, nutella hazelnut spread, or (ham &)cheese inside the wide end of each wedge,  before rolling the wedge to the point.

My FAV filling, is butter, brown sugar and cinnamon! Simple, yet scrumptious… it makes that bakery taste come through.

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Stuffing, Dressing Recipe, Homemade Stove Top

This awesome old fashioned, yet easy dressing recipe is for both inside the bird and stove top. The choice is yours.

It can be made fresh, or made ahead, frozen, and pulled out for use whenever the mood strikes, for any meat, pork, chicken, turkey… even to add a little something to chicken pot pie.

Since this dressing can be made as stovetop, cook up chicken legs and serve with dressing (add a little melted butter when reheating)

I originally had tasted this at my sister’s farm, from some old farm recipe book,  and it became an immediate classic in my holiday stuffing repertoire. It has been tweaked to our family’s taste.

Stuffing, Homemade Farm Stovetop Dressing Recipe:

Recipe can be doubled, or cut in half as needed

1 cup butter (butter is better in this case for full flavour)

1 1/2 cups finely minced onion

12 cups coarse or fine bread crumbs or cubes

1 1/2 cups chopped celery (stalks and leaves)

1 tablespoon sea salt

1 teaspoon black pepper

1 tablespoon each thyme, marjoram, summer savory; and poultry seasoning (optional)

Melt butter in large heavy saucepan. Add all the onion and 1/2 of the celery quantity, stirring occasionally, on medium low  heat,  until onions start to look translucent. Turn heat to low. Add breadcrumbs, stir, and remaining ingredients, stirring after each addition, and remove from heat. Continue stirring until mixture looks evenly mixed. (if making ahead, let the batch cool at this stage) .

For dry stuffing, add little or no liquid. for moist stuffing, mix in lightly with fork just enough broth (or hot water) to moisten dry crumbs. Cool and place stuffing in bird when ready to bake.

When we make it ahead to freeze, we let it cool completely, then fill plastic freezer bags approx 1/3 full, remove air, seal, and pat out flat – we freeze it flat too, so it doesn’t bunch up.

I reheat it in the oven, as it can burn quickly on the stove, by adding some chicken drippings (or melted butter). I like it a little on the dry side, so I don’t add too much, maybe a few tablespoons, and place oven foil loosely over the top.

One of the secrets to this recipe is to use a variety of different breads. This can be done easily, simply by taking the “ends” of the bread that no one likes to eat in the house (or stale buns, etc) and adding them into a large freezer bag that is well, in the freezer.

Once it gets full or I need freezer space, I make up a batch of stuffing, which significantly reduces the amount of prep at Thanksgiving, Christmas, Easter etc, AND we can easily have stuffing for Sunday dinner or just a nice family dinner!

Since there’s just two of us, on a regular basis, we can have a “holiday dinner” treat in the middle of the week, just because we can.

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Pork Tenderloin Recipe – Roast Pork Loin Cooking Time

This is a wonderful lightly spiced yet almost sweet recipe my sister in law Ellen makes. We haven’t met anyone yet who doesn’t like it, children included.

Since we have 25 in our immediate family and lots of friends… that’s pretty good odds!

Ellen’s Pork Tenderloin:

  • 1/2 cup maple syrup
  • 2 tablespoons soya sauce
  • 2 tablespoons ketchup
  • 1 tablespoon dijon mustard
  • 2 tablespoons fresh zest of oranges
  • 1/2 teaspoon curry powder (it’s very light – try it!) if you’re a curry fan – use up to 1 1/2 teaspoons
  • 1 1/2 teaspoons ground coriander
  • 1 slice fresh ginger
  • 1 Tablespoon Worcestershire sauce
  • 2 -4 cloves garlic – minced (use 4 if you like extra-garlicky)
  1. Mix all ingredients & marinate pork in it for 24 hours
  2. Reserving marinade, cook tenderloin 35-40 minutes @ 350°F (or grill on BBQ over med/high heat. Close lid & cook, turning occasionally 18-20 min) or until hint of pink remains. Tent w/foil 15 min.
  3. Cut on the angle into thin slices
  4. Thicken sauce with 1 Tablespoon cornstarch and 1 Tablespoon water in saucepot on stove, med heat.
  5. Once hot & thickened, serve in separate jug.

Serve with potatoes, rice or cooked egg noodles

This is great for company and family dinner, Sunday dinner – it’s a great all around recipe.

Ellen has a savory pallet, so if that’s you, keep an eye out for her recipes… she’s a wonderful cook.

roast pork loin cooking time

Oven: 35-40 min @ 350°F

Best way to grill a pork loin?  BBQ: approx 18-20 min over med high heat, turning occasionally + 15 min tented w/foil – until meat thermometer registers 160°F internal temperature – according to Health Canada g

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Fake Shake’n Bake (clone) ~ baked chicken drumstick recipe

Coating for and simple boneless skinless chicken breast recipes:

Great with fish! Those non-fish eaters will be converted! See notes section for details…baked fish recipe…

Make your own…

Fake Shake’n Bake – with herbsShake n Bake Recipe Style Oven Fried Chicken

For 6 – 8 or so chicken drumsticks, or approx 2 lbs boneless skinless chicken breast halves

  • 1/2 cup cornflake crumbs (can use organic corn flakes too)
  • 2 teaspoons all purpose flour (or corn flour – NOT meal)
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon marjoram
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon tumeric
  • 1/4 teaspoon thyme
  • 1/4 teaspoon parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pinch of chives
  1. Preheat oven to 400°F
  2. In large re-sealable bag (ie ziploc), combine all ingredients and stir.(Prepare chicken following the same technique as described on the box of the original mix.)
  3. Moisten chicken with water, Shake moistened chicken 1 to 2 pieces at a time in shaker bag with coating mixture. discard any remaining mixture (can go in green bin) and bag.
  4. Bake at 400°F in ungreased or fil-lined 15x10x1 inch baking pan until cooked… approx 45 min for  drumsticks; boneless approx 20 min

Alternate cooking – pressure cook naked chicken drumsticks in pressure cooker (in water not oil) for 15 minutes; drain & coat; bake on stoneware 400°F for 10 – 15 min or until done.

Can also be bbq’d -we put the pan on the grill (instead of chicken being directly on grill)

Notes:

Cornflake crumbs – can either crush the cornflakes cereal, or purchase the crumbs from the store, (found by the breadcrumb isle).

In a pinch crushed crackers can be used-but omit the salt

So if you’ve got the kfc meal munchies, this’ll usually do the trick.

Fish recipe: Use Haddock, Halibut or Tilapia – a mild fish

  1. We use the flash frozen Haddock from Costco (best price) or Captain hi-liner frozen was good when we tried it
  2. Thaw fish in the plastic in cold water (not warm, not hot) – this is how we did the shrimp in the restaurant.
  3. Once thawed – preheat oven to 365°F
  4. Open & pat dry really well with paper towel
  5. Pre-heat OVEN SAFE skillet/frying pan to medium high, add 1 to 2 Tbsp butter or grapeseed oil (safflower oil)
  6. Put some of the coating in a shallow bowl
  7. Press the fish firmly  into the coating & flip, repeat, do the sides as well.
  8. Sear fish  2 min or so till crispy on the 1 side, flip, repeat
  9. Put whole oven-safe frying pan in the oven – bake for 5 – 7 min ~ JUST till fish goes white, not clear in centre) don’t overcook or it will get that fishy taste and smell.
  10. Serve

special fish notes – if you’re good at keeping an eye on it, if you want to “finish” it in the frying pan instead of turning the oven on,  sear til slightly crispy, turn the heat down to med-low and keep flipping it so the coating doesn’t get overcooked on either side.