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Archive for the ‘Today’s Special’ Category

• 2½ cups water

• 1/3 cup thinly sliced carrot

• 1½ cups fresh asparagus, cut into 1-inch pieces

• 1 cup sugar snap peas

• 1/4 cup ice water

• 13½ oz can of evaporated skim milk

• 1 tsp garlic and herb no-salt seasoning 
     (such as Mrs. Dash)

• 1/2 tsp lemon pepper

• 2 cups whole wheat elbow macaroni,
   uncooked

• 2 green onions, finely sliced

• 1 cup grated light sharp cheddar cheese

• 2 tbsp chopped fresh parsley, for garnish

Bring water to a boil in medium saucepan. Add carrot. Cover. Cook on medium for four minutes. Add asparagus, peas and red pepper. Cover. Cook for three minutes. Remove vegetables with slotted spoon to ice water to cool quickly, reserving 2 cups cooking water. Drain vegetables once cooled. Set aside.

Add evaporated milk, seasoning and lemon pepper to reserved cooking water in same saucepan. Bring to a boil. Add macaroni. Cook, uncovered, on medium for about 15 minutes, stirring frequently, until macaroni is tender and most liquid is absorbed. Do not drain. Pour into large bowl.

Add asparagus mixture, green onion and cheese. Stir. Turn in to greased 3 qrt. (3 L) casserole. Cover. Bake in 350º F oven for about 30 minutes until heated through.

Garnish with parsely. Makes eight cups. Serves four.

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2 tbsp mayonnaise 

2 tbsp Dijon mustard

1 tsp paprika

½ lb ground dark and white turkey meat

1 small white onion finely chopped

2 carrots shredded

1 green pepper chopped

3 heaping tbsp grated parmesan cheese

½ cup chopped cilantro leaves

1 tbsp paprika 

½ tsp cayenne pepper

¼ tsp powder ginger

¼ tsp curry powder

Pinch salt and pepper

1 large egg 

Olive oil as needed

4 slices provolone 

4 onion buns or plain 

1 avocado halved peeled and sliced

Combine the mayonnaise, mustard and paprika in a small bowl. Cover and refrigerate until ready to use. Preheat a grill medium high heat. Combine the ground turkey, onion, carrot, bell pepper, parmesan and all of the seasoning in a large bowl. Lightly whisk the egg separately and then fold it in to the mixture. Form the turkey into patties. 

Lightly brush grill grates with olive oil, arrange the patties and close the lid. Cook while making sure the patties obtain grill marks, about 10 to 12 minutes. Gently flip the burgers over and continue grilling. Add the provolone after three minutes and shut the lid once more to melt the cheese an additional two minutes. Remove the patties from heat and keep them warm by casually tenting in foil. 

Reduce the grill’s heat and brush with oil and arrange the buns on the grill to toast. Brush on the paprika sauce on the bun add the burger and slices of avocado and tomatoes. Makes six patties.

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This is an excellent, quick meal for two. Serve with steamed rice.

• 2 garlic cloves

• ¼ cup rice vinegar

• 1 tbsp granulated sugar

• 2 tbsp toasted sesame seeds

• 1 green onion

• 2 tsp sesame oil

• ¼ cup low-sodium soy sauce

• 1 zucchini, sliced diagonal

• 6 portabello mushroom slices

• ½ lb thinly sliced top sirloin

Process first seven ingredients in blender until smooth. Makes about 2/3 cup marinade. 

Place zucchini, mushrooms and steak in sealable plastic bag. Pour rice vinegar mixture into bag. Marinate in fridge overnight, turning once or twice to distribute marinade. 

Drain and discard marinade. 

Preheat lightly sprayed electric grill to high. Cook vegetable pieces for about two minutes per side until tender-crisp. Remove to serving plate. 

Cook steak pieces on grill for about 45 seconds per side until just seared but not overcooked.

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2 pounds lean ground turkey (Ryan: “I usually use a bit more”)

1 large onion, coarsely chopped

1 15-oz can whole tomatoes (Ryan: I use cans of chopped tomatoes or tomato pieces, and I use two cans)

1 can tomato puree (Ryan: the can says tomato sauce, and I use two)

2 cans kidney beans (Ryan: I use two cans kidney beans and one can bean blend, drained and rinsed)

12-oz can of beer or water (Ryan: I usually do around 8 oz water but I usually don’t measure, I just throw some water in)

3 cloves of garlic, pressed (Ryan: I use four or five cloves depending on the size of the cloves)

1 beef bouillon cube (Ryan: I use two)

1 tbsp chili powder (Ryan: I use two)

2 bay leaves (Ryan: I use four)

1 tsp each of cumin, coriander, oregano, thyme and red chili flakes (Ryan: I use 2 tsp of each)

Cook meat. Throw cooked meat and everything else in crock pot on low for about 8 hours. Done! (Ryan: I add corn, but I don’t measure, so I would guess about 2-4 cups. I just dump some in and stir and see if it looks colourful enough.)

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Great for kids and a super party dish.

250 g (8 oz) spaghetti

3 L (2 ½ quarts) boiling water

•  5 mL (1 tbsp) cooking oil (optional)

10 mL (2 tsp) salt

1 egg

125 mL (1/2 cup) milk

sprinkle of salt

sprinkle of pepper

213 mL (7 ½ oz) tomato sauce

5 mL (1 tsp) oregano

5 mL (1 tsp) basil

250 mL (1 cup) grated mozzarella cheese

15 mL (1 tbsp) margarine (butter browns too fast)

250 g (1/2 pound) lean ground beef

60 mL (1/4 cup) chopped onion

6 fresh mushrooms, sliced

50 mL (3 tbsp) chopped green pepper

6 green and black olives, sliced

sprinkle of parmesan cheese

Cook spaghetti in boiling water, cooking oil and first amount of salt in uncovered dutch oven until tender but firm, about 11 to 13 minutes. Drain.

Add egg, milk, second amount of salt and pepper. Stir together. Pack into greased 30 cm (12 inch) pizza pan, raising edges slightly.

In small bowl mix tomato sauce, oregano and basil together. Spread over the top.

Sprinkle with mozzarella cheese.

Melt margarine in frying pan. Add ground beef and onion. Scramble-fry until browned. Drain. Spoon over mozzarella cheese.

Sprinkle with sliced mushrooms, green peppers, olives and parmesan cheese. Bake in 180C (350ºF) oven for about 30 minutes. Cover with foil for the first 20 minutes. Cuts into four to six wedges.

(Margaret and Rosie thank Ryan Jackson for his contribution to their recipe collection.)

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• ¼ cup balsamic vinegar

• ¼ cup chili sauce

• ¼ cup packed brown sugar

• 3 garlic cloves, minced

• 2 tsp minced fresh parsley

• ¼ tsp ground ginger or 1 tsp minced fresh gingerroot

• ¼ to ½ tsp cayenne  pepper

• ¼ to ½ tsp crushed red pepper flakes, optional

• 4 salmon steaks (6 ounces each)

In a small bowl, combine the first eight ingredients. If grilling the salmon, coat grill rack with non-stick cooking spray before starting the grill. Grill salmon, uncovered, over medium heat or broil four to six inches from the heat for four to five minutes on each side, or until fish flakes easily with a fork. Brush occasionally with sauce.

Serves four.

Nutritional analysis: One serving equals 373 calories, 17 g fat (4 g saturated fat) 106 mg cholesterol, 565 mg sodium, 22 g carbohydrate, trace fibre, 32 g protein. Diabetic exchanges: 5 lean meat, 1-1/2 starch.

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Onion on a BBQ

• Foil 12 x 12

• One large onion

• Margarine or butter

• Salt and pepper

Place foil flat on the table. Cut the onion in 8 but not all way down. Leave about one inch at the bottom. Open the onion up a little to put margarine or butter inside with salt and pepper. Bring all four sides of the foil up to the centre of the onion, leaving a hole in the centre for the stream to escape.

Cook for half hour or until soft.

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