- Cook fettuccine according to package directions. Drain and keep warm.
- Meanwhile, in a large skillet, saute chicken, bacon, onion and red pepper until chicken juices run clear and vegetables are tender. Drain and keep warm.
- In the skillet melt butter and whisk in flour until smooth. Gradually add the broth milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan Reggiano and artichokes. Remove from heat and stir in chicken mixture. Add to pasta and ENJOY!!!
Tuesday, February 23, 2010
Monday, February 22, 2010
- In a greased 8" square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired.
- Bake, uncovered, at 350F for 55-60 minutes, or until browned and bubbly. Serve warm (although it's delicious at room temperature too!)
Friday, February 19, 2010
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, oats baking soda and salt,; gradually add to the creamed mixture.
- Spread into a greased 15"x10"x1" baking pan. Bake at 325F for 18-22 mins. or until lightly browned.
- For glaze, in a microwave safe bowl, melt chips and peanut butter; stir until smooth. Pour over warm bars; spreading evenly. Cool completely on a wire rack before cutting.
- In a pot of boiling, salted water, cook egg noodles until al dente. Drain and put into a medium sized casserole dish. Stir in the tuna and peas. Set aside.
- In the same saucepan over medium-high heat, heat both the butter and whipping cream until little bubbles appear on the surface. Whisk in the Parmesan-Reggiano with the salt, pepper and nutmeg.
- Pour the alfredo sauce over the noodles and stir to ensure everything is evenly covered.
- Top with crumbled plain potato chips or panko breadcrumbs and place into a 350F oven until the topping goes golden brown and the sauce is bubbling.
- Serve and ENJOY!
- In a large saucepan, saute celery, carrot and onion in butter until tender, over medium-high heat. Stir in the broth and the wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 mins.
- Add long grain rice; cover and simmer 20 mins. longer. Stir in the craisins; cook 5 mins longer or until the liquid is absorbed. Just before serving, stir in the toasted pecans (to toast them you can either dry fry them in a skillet, or place them on a baking sheet under the broiler...just make sure you keep turning the nuts so that they don't burn!)
Thursday, February 18, 2010
- Trim off fat from beef and cut across the grain into thin strips. In a bowl, sprinkle the beef with cumin, cinnamon and 1/4 tsp each of salt and pepper. Stir to coat.
- In a large skillet melt half of the butter over medium-high heat. Brown beef strips in batches, adding more butter if necessary; transfer to a clean bowl.
- Reduce heat to medium. Melt remaining butter in the skillet and add the onion and sweet potatoes. Saute for approx. 3 mins. or until onion is softened. Add beef broth, increase heat to medium high and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Whisk flour into the milk and gradually stir into the skillet; bring to a boil, stirring. Reduce heat and simmer, stirring often, for approx. 5 mins or until sweet potatoes are almost tender.
- Stir in the green bell pepper. Simmer, stirring often, for 3 mins, or until pepper is tender-crisp and the sauce has thickened.
- Stir in beef with accumulated juices and tomato paste; simmer for 2 mins. or until beef is hot. Season to taste with salt and pepper.
- Serve sprinkled with toasted almonds & ENJOY!!
Wednesday, February 10, 2010
- In a mini processor or a blender, process the roasted peppers, pimentos and garlic with a thin drizzle of EVOO until a smooth sauce.
- Spread the pepper sauce over the naan breads with a spoon.
- Spread the remaining toppings evenly over the two naan breads and place in a 500F oven until the goat's cheese and naan become golden brown.
- Remove and cut into strips and serve!
*If you want a less spicy pepper sauce for the base, just omit the pimentos! Also, if you would prefer, you could use buffalo mozzarella in place of the goat's cheese - or use both!!*
Sunday, February 7, 2010
- Heat the EVOO in a Dutch oven (or large soup pot), add the garlic slices and saute over med-low heat for approximately 5 minutes, or until they begin to go golden brown. Stir in the onion and cook for a further 5 minutes, or until the onions soften.
- Meanwhile drain the chickpeas and rinse them and drain thoroughly in a sieve. Add them to the onion and garlic and stir to coat well in the EVOO. Add the rosemary sprigs and then enough water to cover the chickpeas (I added approx. 4 cups)
- Slowly bring to the boil. Lower to medium heat and cover. Cook for approx. 1 hour or until the chickpeas are soft.
- Remove the rosemary sprigs and put the flour in a cup. Stir in the lemon juice to make a smooth paste. When the chickpeas are perfectly soft, stir in the flour paste and bring tot he boil, stirring. Taste and add seasonings if necessary. Cover the pan and cook gently for 5 to 10 minutes.
- To thicken the soup slightly use an immersion blender and roughly puree the soup (otherwise add half the soup to a food processor or blender and puree - add back to the pot with the remaining chickpeas).
- Serve and enjoy!
Saturday, February 6, 2010
- Melt the butter in a large saucepan over a medium heat. Add the mustard seeds and cover the pan - when you can hear the seeds popping, add the onion, garlic and gingerroot (this smell emanating from the pot just makes my mouth water!!)
- Cook uncovered until they are soft and the garlic is brown - about 7 to 8 minutes. Do not worry that the garlic is burned to the bottom of the pan - this is what produces the heavenly smoky flavour.
- Stir in the turmeric and green chilies and cook for 1 to 2 minutes until the chilies soften a little.
- Add the lentils, and cook for 2 minutes, stirring frequently, until they begin to turn translucent.
- Add the water, coconut milk and salt. Stir well and bring mixture to a boil. Reduce heat to a simmer and cook for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right. For a thicker consistency you will need to cook it about 10 to 15 minutes longer.
- Serve immediately and ENJOY!!!
- Line a sieve with cheesecloth; set over a bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in a large bowl and whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.
- Add chicken to bowl (or a large ziploc freezer bag), and turn to coat with yogurt marinade. Refrigerate for 24 hours.
- Place chicken, skin side up, on a rack in a large shallow roasting pan; spoon yogurt mixture over top. Roast in a 400F oven until no longer pink inside - about 45 mins. Transfer to a platter and tent with foil; let stand 10 minutes. Skim fat from pan juices, reserving juices in pan.
- BUTTER SAUCE: Meanwhile in a large skillet, heat oil over medium heat. Saute onion until browned - approx. 10 mins. Add garam masala, paprika, and curry paste; cook, stirring often until fragrant and beginning to stick to the pan - about 5 minutes.
- Add tomatoes and scrape up browned bits from the bottom of the pan; mash tomatoes with spoon. Simmer until spoon drawn across the bottom of the pan leaves a gap that fills in slowly - about 15 minutes.
- Let cool slightly. In a food processor or blender, puree until smooth *You can make this ahead of time and allow to cool; cover and refrigerate for up to 24 hours*
- Pour sauce into a roasting pan; bring to a boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted and incorporated. Pour over chicken. Garnish with coriander.
- ENJOY with a cold beer and naan bread!!!
Monday, February 1, 2010
- Heat the oil in a large dutch oven over low heat. Stir in the onion and cook for 5 minutes, until beginning to soften.
- Add the garlic, pepper, potatoes, chilies, and tomatoes. Stir well to coat the vegetables evenly with the oil. Cover and cook for 5 minutes, or until vegetables are softened.
- Meanwhile, toast the peanuts by gently cooking them in a large dry frying pan over medium heat. Ensure that you keep stirring to prevent the peanuts from burning.
- Remove from heat and process the peanuts in a food processor until finely ground. Either add the vegetables and continue processing until a smooth consistency, or add nuts to the soup and use an immersion blender to process the vegetables.
- Return the mixture to the dutch oven and stir in the beef stock. Bring to the boil, then lower the heat and simmer for 10 minutes so the flavours can combine.
- Pour the soup into heated bowls and garnish with a swirl of peanut butter and some dried red chili flakes.
* You can substitute peanut butter for the unsalted peanuts, but ensure that you use equal quantities of chunky and smooth to get the ideal texture - you want some coarser chopped peanuts to add some crunch to the soup!*
- Preheat oven to 350F
- In a medium sized bowl, cream the butter, peanut butter and sugars together with a hand mixer, until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine the remaining ingredients; stir into the creamed mixture and mix well.
- Drop by tablespoonfuls 2" apart onto baking sheets lined with parchment paper (or if non-stick, make sure the pan is ungreased).
- Bake for 10 - 12 minutes or until golden brown.
- Cool for 3 minutes on the pan until removing to wire racks.
*low fat or thinnner brands of peanut butter do not work well with this recipe*
- Heat the oil in a large skillet and add the onion. Saute for approximately 5 minutes (or until the onion is translucent).
- Add the black beans, chilis, tomatoes, cilantro and corn. Simmer 15 minutes over medium heat. If the mixture becomes too dry, you can add a touch of water or fresh lime juice (my personal favourite as it makes the flavour of the chilis and cilantro just pop!) Taste and add salt if required.
- Serve with lime wedges and ENJOY!