Thursday, 31 March 2016

Baked Beans with Ham


Pour canned baked beans into a shallow casserole.  Cover with small slices of cooked ham or other ready-to-eat pork-type meat.  Spread with chili sauce or drizzle honey over top.  Bake in moderate oven (375F) for 20-30 minutes.  

Quick, easy, tasty . . . 

Wednesday, 30 March 2016

Teriyaki Pork Chops

Japanese-style pork chops, marinated then grilled.



2 servings

Marinade 30 min
Preparation 10 min
Cooking 10 min
240 calories per serving

Ingredients
resealable plastic bag
2 pork chops with bones 360 g
1/2 clove garlic, finely chopped
1 tbsp gingerroot, minced 14 g
1 tbsp brown sugar 12 g
2 tbsp apple cider vinegar 30 mL
1/4 cup soy sauce, low-sodium 65 mL
1 1/2 tbsp mirin (sweet rice wine), or sherry 23 mL
1 tbsp canola oil 15 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Place the pork chops in a resealable plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight.
Pour out the marinade from the bag into a small saucepan, bring to a boil, then simmer 2 min. Set aside.
Meanwhile, heat the oil in a skillet over moderate heat until hot but not smoking. Add the pork chops then sauté until just cooked through, 3-4 min per side, depending on the thickness. Serve on the warmed plates. Drizzle the chops with the hot marinade.


Tuesday, 29 March 2016

Overnight French toast casserole.

Thanks to fellow Windswepter, Marie, who served this for brunch.

Easy French Toast Casserole

INGREDIENTS
1/4 cup butter
3/4 cup brown sugar
6 eggs
2 cups milk
1 teaspoon vanilla
1 tablespoon powdered sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 loaf bread - cut into cubes
2 tablespoons melted butter, for drizzling
1/4 cup pecans, if desired

DIRECTIONS
Melt 1/4 cup butter and add 3/4 cup brown sugar; stir till mixed.
Spread butter and brown sugar mixture into bottom of a 9x13 baking dish.
Beat eggs, milk, vanilla and powdered sugar. Add bread.
Ladle half of mixture into pan
Sprinkle with brown sugar and cinnamon (and pecans if you like nuts).
Lay down second layer of bread mixture
Drizzle I cup of syrup on top
Cover and refrigerate overnight.
In the morning remove from refrigerator uncover and preheat oven to 350° F.
Sprinkle with sugar and cinnamon, or pecans.
Once preheated cook for 60 minutes and enjoy!

Monday, 28 March 2016

Cheesy Broccoli Rice Casserole

Cheesy Broccoli-Rice Bake


Ingredients

1 cup uncooked regular long-grain white rice 

2 cups water 
1 tablespoon butter or margarine 
1 large onion, chopped (1 cup) 
1 loaf (16 oz) prepared cheese product, cut into cubes 
1 can (10 3/4 oz) condensed cream of mushroom soup 
2/3 cup milk 
1/4 teaspoon pepper, if desired 
2 cups fresh broccoli florets (1/2 inch) 
1 cup fine soft bread crumbs (about 1 1/2 slices bread) 
1 tablespoon butter or margarine, melted
Directions
Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

Friday, 25 March 2016

Luscious Zucchini Cake



Pumpkin Roll


3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
8 oz softened cream cheese
4 tbsp butter or margarine
1 cup powdered sugar
1 tsp vanilla extract

In a large bowl, combine eggs and sugar, beating well.  Add pumpkin, mixing until blended.

In a separate bowl, combine flour, baking powder, spices and salt.  Add to egg mixture, mixing well.

Spread batter into a greased and waxed paper lined 10 x 15 inch jelly-roll pan.  Bake at 375F for 15 minutes.  Remove from pan.  Cool for 15 minutes.  Place cake on clean tea towel.  Cool 10 minutes longer.

From 10" side, roll cake up in towel.  Set aside.

Meanwhile prepare filling.  Beat together 8 oz soft cream cheese and 4 tbsp butter or margarine.  Stir in 1 cup powdered sugar and 1 tsp vanilla extract, blending until smooth.

Unroll cake and place on plastic wrap.  Evenly spread filling over cake.  Roll up cake.  Cover with plastic wrap.

Place cake, seam-side down and chill for at least 2 hours.

When serving, cut cake in even slices.

Makes 8 to 10 servings.

Thursday, 17 March 2016

Snow Candy



1/2 cup pure maple syrup
2 tbsp butter

Place both ingredients in a pan and bring to a boil. Boil for 5-7 minutes until mixture reaches 225-230 degrees F.

Place snow in pan or bowl, and drizzle hot syrup over snow. The snow cools the candy pretty quickly. As soon as the candy is cool enough to eat, it's ready.

Sunday, 13 March 2016

Chili con Carne


Chili con Carne

Ground beef with beans in a tomato sauce.
4 servings
Preparation 20 min 
Cooking 1 h 40 min
390 calories per serving 

Ingredients

1onions, finely chopped200 g
2 clovesgarlic, minced 
1/2dried chili peppers, minced 0.4 g
1green peppers, diced 150 g
2 tbspcanola oil30 mL
400 gground beef, extra-lean, or lean 
1 2/3 cupcanned tomatoes (diced)400 g
2 tbsptomato paste 30 mL
 ground pepper to taste  
1 tspground cumin 3 g
2 tbspbrown sugar26 g
1/2 cupbeef broth125 mL
2 tbspwater, if necessary 30 mL
3 cupsred beans (canned)750 mL
1 pinchsalt [optional] 0.1 g
1 tbspfresh cilantro, chopped [optional]2 g
1limes [optional] 70 g

Before you start

Please note that this recipe uses canned beans. For dried beans, please see the corresponding recipe.

Method

  1. Prepare the vegetables. Finely chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.
  2. Heat half of the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside. Pour the remaining oil into the same pan, heat over medium heat, and add the ground meat. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.
  3. Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Pour in the warm broth. Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.
  4. Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.

Thursday, 10 March 2016

Roasted Pork Rack with Apples


I didn't have a pork rack of ribs so I substituted a pork roast.  This recipe is fabulous.  Because of all the sticky sauce, I was glad I had put foil in the baking dish. 


6 servings
Preparation 10 min 
Cooking 1 h
 
Standing 5 min
280 calories per serving 

Ingredients

1.1 kgpork rack of ribs  
1 1/2 tbspDijon mustard23 mL
1/2 tbspherbes de Provence 1 g
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
2 tbspsoy sauce, low-sodium 30 mL
2 tbsphoney45 g
6apples, Cortland or Lobo , peeled and halved1.1 kg
 aluminum foil  

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 160°C/325°F. Rub the pork rack with the mustard and herbes de Provence, then season it with salt and pepper to taste.
  2. Put the rack in a broiler pan, then cook in the middle of the oven, using 30 min per ½ kilo of meat as the cooking time.
  3. Meanwhile, pour the soy sauce and honey into a small bowl, warm it up a few seconds in a microwave oven, then mix it well. Peel and core the apples, halve them, then baste them with the soy-honey mixture. About 30 min before the end of the cooking, take the pan out of the oven, then remove the pork rack and put the apples into the pan. Rearrange the rack on top of the apples, then baste it with the remaining amount of soy-honey mixture. Put the pan back into the oven.
  4. Cook an additional 30-40 min, or until a thermometer inserted into the pork rack registers between 68°C/155°F and 80°C/175°F. Cover the rack loosely with a sheet of aluminum foil and let it stand a few minutes before carving.
  5. Serve the pork with the apples and cooking juices on the warmed serving plates.

Wednesday, 9 March 2016

Glazed Pear Shortcake



For one cake, 6-8 servings you will need:

1 can (16 oz) sliced Bartlett pears in syrup

Batter:

1-3/4 cups all purpose flour
1/2 cup plus 2 tbsp sugar
1-3/4 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter
3/4 cup milk
1 tsp cinnamon
2/3 cup whipping cream

Grease and flour an 8" round cake pan.

Drain the pears.  Pat dry with paper towels.  Reserve syrup.

Stir flour, sugar, baking powder and salt in medium bowl until blended.  Cut in butter with a pastry blender until mixture resembles coarse meal.

Pour the milk over the flour mixture.  Toss with a fork just until blended.  Do not over mix.

Spoon batter into the prepared pan.  Smooth top.  Arrange pears over batter in circular pattern.  Brush with some of the reserved syrup.  Sprinkle with cinnamon.

Bake at 400F until wooden pick inserted into centre of the cake is withdrawn clean and top is golden brown, about 45 minutes.

Transfer to wire rack to cool 15 minutes.  Brush with reserved syrup.

Invert cake onto plate.  Remove pan.  Return to upright position on wire rack.  Cool until serving time.

Cut into wedges.  Serve with a dollop of whipped cream, flavoured with ground cinnamon.  Or substitute ice cream for the whipped cream.

Monday, 7 March 2016

Sauteed Scallops with Spinach

I've probably eaten 100s of scallops in restaurants but today is the first time I cooked scallops myself.  I don't know if Chef Ramsey would be impressed but I sure was . . . LOL.

Sautéed Scallops with Spinach



2 servings

Preparation 10 min
Cooking 10 min
230 calories per serving

Ingredients
6 scallops, large 360 g
6 cups baby spinach 100 g
1 1/2 tbsp butter, unsalted 20 g
1/2 tbsp lemon juice, freshly squeezed 1/4 lemon
1 tsp pine nuts 3 g
1 pinch salt [optional] 0.1 g
ground pepper to taste

Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method
Prepare the baby spinach: Wash and drain well. Rinse the scallops and pat dry. Add salt and pepper.
Heat half of the butter in a pan over medium heat. (It is important to use a pan large enough to avoid crowding the scallops or they will steam and not turn golden-brown. For larger amounts, cook only a few scallops at a time and keep them warm in the oven while repeating the operation with the remaining scallops). Add the scallops then sauté rapidly, until they become golden-brown, about 2 min per side (they get harder and dry when overcooked). Set them aside on a warm plate in the oven.
Discard the remaining cooking liquid. Put the pan back over high heat. Melt the rest of the butter and scrape the bottom with a wooden spoon. Add the spinach and toss. Cook 2-3 min until wilted. Add salt and pepper, then add the pine nuts and lemon juice.
Distribute the spinach over the warmed individual serving plates. Place the scallops on top then serve.



Tuesday, 1 March 2016

Cinnamon Peach Cake


I don't have a spring form pan so I used a round Pyrex dish and it worked quite nicely.  This cake is light and fluffy and just delicious.

1/2 cup butter
3/4 cup sugar
2 large eggs
1 tbsp freshly squeezed lemon juice
1-1/4 cup all-purpose flour
1 tsp baking powder
3 peaches, pitted, cut into 2 cm segments
1/2 tsp ground cinnamon

Preheat the oven to 175C/350F.  Butter a 23 cm dia. spring form pan.

Using an electric mixer, beat the butter in a bowl until it is fluffy.  Add all but 2 tbsp of the sugar and beat until blended.  Add the eggs, one at a time, beating well after each addition, then pour in the lemon juice.  Mix the flour with the baking powder in a separate bowl, then blend it into the sugar-egg mixture.  Beat well until smooth, then spread the batter evenly in the prepared pan.

Arrange the peach slices on top of the batter in concentric circles to cover completely, pressing lightly to adhere. In a small bowl mix the cinnamon and the remaining 2 tbsp of sugar, then sprinkle over the cake.

Bake the cake in the middle of the oven until the top is brown and a toothpick inserted into the centre comes out clean, about 1 hour.  Let the cake cool down for a few minutes, then cut around it to loosen it from the pan and remove the pan sides.

Let the cake cool down about 1 hour, then serve it slightly warm or at room temperature.

Makes 8 servings.

http://www.soscuisine.com/