Archive for the 'Cooking' CategoryPage 2 of 2

Pad Thai Recipe

Published
by
Cat
on February 13, 2006
in Blog, Cooking, Food and Recipe
. 1 Comment

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Here is a recipe I found on-line, and modified slightly. It was absolutely delicious, and a very authentic tasting Pad Thai. In finding the ingredients for it, I got to make a trip to the Asian Market and get a Coconut Bun as a treat!!! I took this picture of the finished dish…it yields about 6-8 servings, and re-heats very nicely too. :-)

Serve with Spring Rolls.

Pad Thai

8-10 oz Dried Rice Stick Noodles

6 TBSP. Fish Sauce

2 TBSP. Soy Sauce

6 TBSP. Lime Juice

4 tsp. Brown Sugar

4 TBSP. Canola Oil

12 Large Shrimp (pre-cooked is fine)

3-4 Cloves Garlic

3 Eggs - Lightly Beaten

2 Green Onions, finely sliced

2 Cups Bean Spouts

3 TBSP. Crushed Peanuts

3 TBSP Fresh Cilantro Leaves

Lime Wedges for Garnish

Combine the fish sauce, soy sauce, lime juice and brown sugar in a bowl and blend well. Pour oil into a wok/skillet, and cook the shrimp over medium-high heat. Push shrimp to one side and scramble the eggs on the other side of the skillet. Remove shrimp and eggs and set aside. Add garlic and green onions and fry until onions are limp. Add sauce mixture, shrimp and eggs back in to skillet, and warm thoroughly. Cook rice noodles for about 10 minutes in boiling water. Remove and drain noodles, and add to skillet. Add in bean sprouts and toss thoroughly, being careful not to break the noodles. Top with peanuts, cilantro, and garnish with a lime wedge.

Stuffed Mushroom Caps

Published
by
Cat
on February 8, 2006
in Blog and Cooking
. 0 Comments

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Boy am I tired! I guess it is the time of the year (or maybe the fact that I am staying up much too late these days working on my bead projects!) In any case, I wanted to post this recipe tonight, that I recently invented for Stuffed Mushroom Caps. I think they are great…I wish I could offer a second opinion on that, but my husband hates mushrooms, so I had to eat them all myself! No problem there…they were good, and mostly guilt free!

Stuffed Mushroom Caps

8 Large Mushrooms, remove stems and chop fine

1/4 Package Imitation Crab Meat, chopped

1 Small Onion, minced

1 Stalk Celery, finely chopped

1/4 Green Pepper, finely chopped

2 Cloves Garlic, minced

2 TBSP. Cream Cheese

1 Slice Swiss Cheese, cut into 8 pieces

Combine all ingredients (except cheeses) in a skillet, and fry on medium to high heat for about 5 minutes, until veggies are softened. Turn off heat, and add in the Cream Cheese, and blend well to soften cheese. Place mushroom tops in a baking dish or cake pan. Scoop mixture into each of the 8 mushroom tops, and over-fill tops. Cover with foil, and bake in a 375 degrees oven for about 30-40 minutes. Remove from oven, and top each with a piece of the Swiss Cheese, and put back into the oven for about 5 minutes to melt the cheese. Yum!

Me Love Cookie in a Jar!

Published
by
Cat
on January 31, 2006
in Blog, Book and Cooking
. 2 Comments
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I know it’s old news that big, blue, huggable Cookie Monster recently declared that “Cookies are a Sometimes Food” but I still say this just isn’t right! Cookies should be enjoyed wherever, and whenever!

Now that that’s out of the way…I’d like to share what is in my opinion *the best* little cookie book going! “Gifts for the Cookie Jar” by Lia Roessner Wilson is a terrific little book full of recipes to make and give as gifts! The recipes are all for different layered cookie mixes in jars, and in fact, I made several of the recipes in the book and gave them away as Christmas presents this year! A great project for yourself, or for you and your kids, they’re fun to make, attractive and sure to please!

Yummy Squash Casserole Recipe

Published
by
Cat
on January 29, 2006
in Blog, Cooking and Recipe
. 0 Comments

This is a great recipe for a yummy casserole, that is a hit at our Thanksgiving and Christmas Table. The recipe comes from my Grandmother, and it was a favorite of her friend, and former landlady, Isabel.

It’s especially good served with poultry, but is a great addition to any meal. I’ve even been known to heat the leftovers, as a meal on their own!

Isabel’s Squash Casserole

3 Cups Mashed Squash (cooked)

2 TBSP. Butter or Margarine

2 Eggs (separate whites from yolks)

1 Finely Chopped Onion

1/4 Cup Milk

3 TBSP. Flour

3 tsp. Baking Powder

1/2 tsp. Salt & 1/8 tsp. Pepper

1/2 Cup Buttered Crumbs

Cook onions in the butter, until limp and lightly browned. Add cooked, mashed squash. Beat in egg yolks until smooth. Add milk. Stir in flour, baking powder, salt and pepper. Fold in stiffly beaten egg whites. Pour into a butterd casserole dish. Top with buttered crumbs, and bake 25-30 minutes in 350 oven. Serve hot!

Delightful Cookbook!

Published
by
Cat
on January 25, 2006
in Blog, Books and Cooking
. 0 Comments

My neighbour told me about this great new cookbook from the authors of “Looneyspoons” and “Crazyplates.” I bought a copy of the Podleski sisters’ latest book, “Eat, Shrink and be Merry” and am just thrilled with it! The recipes are easy to follow, healthy, and the book is written in a fun, humorous style with hilarious recipe names and fun anecdotes throughout! The book itself is almost as fun to read as the recipes are to make! Thumbs up to this amazing book!

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Cat’s Lazy Chicken Lasagna

Published
by
Cat
on January 23, 2006
in Blog and Cooking
. 0 Comments

I have been making lasagna for years. As a teenager, I went through several years in which I was a strict vegetarian, and I created many versions of lasagna with different combinations of veggies in various sauces. Now that I have added poultry into my diet, I have incorporated chicken into my lasagna recipe.

I call my recipe “Lazy Lasagna” because I use Penne noodles, which are in my opinion, much easier and quicker to work with than traditional lasagna noodles, and taste just as good. I do make it in the traditional way as well, but this recipe calls for penne.

A note also to those with kids, my fussy little 14-month-old eats this happily, so it is a kid-friendly recipe! :-)

Cat’s Lazy Chicken Lasagna

1 Package Ground Chicken, Cooked

1 Large Onion, Chopped

4 Cloves Garlic, Minced

2 Stalks Celery, Thinly Sliced

1 Red Pepper, Chopped

1 Green Pepper, Chopped

1 Small Zucchini, Chopped

10-15 Medium Button Mushrooms, Thinly sliced

1 TBSP. Italian Spices (Rosemary, Thyme, Basil, Oregano…etc.)

1 Bottle Tomato Pasta Sauce

1 Container Cottage Cheese (Regular or Reduced Fat)

1 Cup Parmesan Cheese

2 Eggs

1 Cup Shredded Mozarella Cheese

Salt and Pepper

2 Cups Dry Penne Noodles, Cooked

Fry Ground Chicken until well cooked and crumbled. Add in chopped vegetables and allow to cook slightly. Add spices, and Pasta Sauce and heat. Set aside. In a separate bowl, mix Cheeses, eggs, and add a dash of salt and pepper. Set aside. Cook Penne noodles, until cooked but very firm (they will soften during baking) Drain and rinse. In a large rectangular baking pan, begin with a layer of the meat mixture, layer cheese mixture next, then penne noodles, alternating each of the 3 mixtures. Top with Shredded Mozarella cheese. Cover with tin foil, and Bake in 350 oven for about 1.5 hours.

Moo-Alley Cream of Squash Soup

Published
by
Cat
on January 21, 2006
in Blog and Cooking
. 0 Comments

My Mother, Sheila Balls, makes wonderful homemade soups. This original recipe for creamy squash soup has been her latest soup success, and she has offered to share it!

In case you’re wondering where “Moo Alley” comes from, my parents home is directly adjacent to a farmers field, and their property provides a passage way for the cattle down to the lake where they get their daily water.

Moo-Alley Cream of Squash Soup

1 Small Butternut Squash, cooked

2 Cans Cream of Chicken Soup

1 Can Chicken Broth

1 Can Milk

1 TBSP. Garlic Powder

1 tsp. Dried Dill

1/2 Cup Sour Cream

1 Cup Slivered Almonds (toasted under broiler)

Add the cooked squash to the 2 cans of soup, plus 1 can of milk and 1 can of broth. Puree with hand blender. Heat and add spices. Simmer on low for a few minutes. Just prior to serving, add sour cream, and stir. Spoon into bowls, and add slivered almonds to each serving. Serve with crusty Farmer’s Bread.

Butter Chicken Recipe

Published
by
Cat
on January 19, 2006
in Blog and Cooking
. 3 Comments

After trying many different versions of Butter Chicken, both homemade and from various restaurants, I invented this recipe and have since found it to be a favorite among those who have tried it. Although from what I have read, it is not authentic, it is really tasty!  I recently made an authentic Indian Butter Chicken, and to be honest, I prefer this recipe.  It’s good, quick to prepare and simple.  Feel free to experiment with the spices to find the perfect combination. If you like spicy foods, try adding some chilis. I am still experimenting with it, but here it is in a nutshell:

Catherine’s Butter Chicken (Serves 4)

8 boneless, skinless chicken thighs, or 4 breasts (or comibination of both) cut into pieces

2 TBSP. butter or margarine

1 large onion, chopped

4 cloves garlic, minced

1 tsp. cinnamon

1 tsp. curry powder

1 tsp. cardamom

1 tsp. cumin

1 tsp. coriander

1 tsp. ginger, minced

1 tin tomato paste

3 Cups water

1 TBSP. brown sugar

2 packets oxo, or chicken stock

1 Cup sour cream

1/2 bunch fresh cilantro, stems removed

Saute the chicken, onions and garlic in the butter, to lightly brown the chicken.  Add the spices and cook for about 2 minutes.  Add water, stock, tomato paste and sugar.  Cook on medium heat for about 1/2 hour to allow some of the water to evaporate.  When much of the water has boiled off, and broth is thickened, add sour cream and cilantro.  Serve with Basmati rice or Peas Pulao, Naan bread and Pappadams.

SpongeBob, Eat Your Heart Out!

Published
by
Cat
on January 16, 2006
in Blog and Cooking
. 0 Comments

I don’t really watch “SpongeBob SquarePants” (well, maybe once in a while) But from what I have seen of the show, the writing is very clever, and it seems to be a cartoon intended more for an adult audience. At any rate, I figure that the rare time that I actually have the opportunity to sit around and watch t.v. these days, had better not be wasted on cartoons…there will be plenty of that in my future I’m sure!
When I have seen the show in the past, there has always been reference to the infamous “Crabby Patty” I would like to share with you my very own version of the “Crabby Patty”, also known to me as “Crab Cakes” Enjoy!

Crabby Patties

1 small package imitation crab flakes, crumbled

1 cup mashed potatoes (leftover works great)

1 Small onion, chopped

2 cloves garlic, minced

1 stalk of celery, chopped finely

1 egg

Breadcrumbs, seasoned with salt and pepper to taste

2-3 Tablespoons Cooking Oil

Mix all ingredients well (except breadcrumbs and cooking oil) in a bowl, and form into patties. Press each patty lightly into breadcrumbs, then fry in preheated oiled pan at 350-375 degrees on each side until lightly browned (roughly 10 minutes)

These are best served with a salad, for a nice light lunch!

Awesome Banana Muffin Recipe

Published
by
Cat
on January 15, 2006
in Blog, Cooking and Recipe
. 178 Comments

This is a recipe for the easiest and best Banana Muffins I have ever tasted. They are also 100% “fool-proof” which makes them all that much better! With only 8 ingredients, I am sure you’ll agree these are super easy, and in all probability, you have everything in your pantry, ready to make them. See for yourself in the feedback! They are extremely easy, and great tasting!

Banana Muffin

Banana Muffins

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)

1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)

1 slightly beaten egg

1/3 cup melted margarine or butter

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir! Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!

*These are much more flavourful the next day, and they freeze very nicely too!

*Also, if you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, BOTH! Yum :-D

UPDATE: If you like these banana muffins, try my Carrot Cake Recipe (they can also be made into muffins!) Delish!

YET ANOTHER *UPDATE*: I just tried substituting 1 - 28 ounce can of mashed pumpkin in place of the bananas, doubled the recipe, increased the sugar slightly, added a tsp. of cinnamon, 1 1/2 Cups of raisins and voila, super Pumpkin Muffins!!! Wow, are these ever good!

Take a look at the comments on this recipe, and see for yourself…you will not be disappointed!