In My World

As you can see in the bottom corner of the photo, I borrowed this recipe from MarlaMeridith's blog .  And if you know me at all, you know it was changed to suit me.  The end result was delicious. Prep Time 5 minutes Cook Time 30 minutes 4 Servings 1 spaghetti squash 2 cloves garlic, diced  I used Sunset Gourmet Oh! So Garlic 2 large eggs, whisked 1 Tbsp peanut or olive oil 3/4 cup sliced carrots I wanted more veggies so I slivered some celery and added a tin of water chestnuts and a handful of edamame 1/2 cup chopped green onion (reserve a bit to sprinkle on the finished dish) I didn't have any green onion! so I cut a cooking onion into wedges.   1 Tbsp fish sauce and 1 Tbsp of soy sauce sriracha sauce to taste I used Tabasco sauce Yes, I am a recipe rebel . . . LOL. Poke several holes in squash to release steam as it cooks.  Cook for about 15 minutes in the microwave until completely soft.  You could also bake in the oven at 375 F for about 45-55 minutes until cooked through.

2 servings Preparation 3 minutes Cooking 5 minutes 60 calories per serving 1 large egg 2 cups chicken broth 2 tbsp Parmesan cheese, grated 1 pinch nutmeg 1 tsp Italian parsley, fresh ground pepper to taste In a bowl, lightly beat the egg and grated Parmesan cheese. Add the grated nutmeg and freshly ground pepper to taste. Set aside. In a saucepan, bring the broth to a boil. Lower the heat but keep the broth simmering for the next step. While stirring the broth slowly in one direction, gradually add the egg in a steady stream. The egg will cook and feather. Garnish each bowl with chopped parsley and serve. Comfort food that is so easy and quick to make.  

I first tasted this soup at a crop at Central United Church. I had to have the recipe!! 1 tbsp olive oil 2 onions, chopped 2 cloves garlic, finely chopped 1 tbsp ground cumin 1 chipotle or jalapeno pepper, finely chopped 2 carrots, diced 2 stalks celery, chopped 2 parsnips, peeled and diced 1 potato, peeled and diced 2 cups green lentils, rinsed well and picked over 8 cups homemade vegetable stock 1-1/2 cups niblet corn 2 tbsp lemon juice salt & pepper to taste Heat oil in large saucepan on medium heat. Add onions and garlic and cook until tender. Add cumin and pepper and cook for 30 seconds longer. Add carrots, celery and potato and cook for about 5 minutes. Stir in lentils and stock. Bring to a boil. Reduce heat and simmer gently, uncovered, for 30 minutes or until lentils are very tender. Add corn and lemon juice and cook for 3 minutes. Source: Heart Smart Cooking, Bonnie Stern

I have a stack of recipes I've been planning to post here . . . but this one is a real favourite. If I didn't fear I would eat the entire pudding, I would make some right now. 1/2 cup sifted enriched flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tbsp cocoa 1/4 cup milk 1 tbsp melted shortening 1/2 tsp vanilla 1/4 cup chopped nuts 1/2 cup firmly packed brown sugar 2 tbsp cocoa 3/4 cup boiling water Sift flour with baking powder, salt, sugar and 1 tbsp cocoa into bowl. Add milk, shortening and vanilla; mix only until smooth. Add chopped nuts. Turn into a greased casserole or small baking dish. Mix brown sugar and 2 tbsp cocoa together and sprinkle over batter. Pour boiling water over top of batter. This forms a sauce in bottom of pan after pudding is baked. Bake in a moderate oven (350 F) for 30 to 40 minutes. Serves 6 to 8.

4 tilapia fillets, about 1 1/2 to 2 pounds 2 tablespoons light mayonnaise 2 teaspoons honey Dijon mustard or Dijon mustard 1 cup panko bread crumbs 1/2 cup fine dry bread crumbs 1 teaspoon paprika 1 tablespoon dried parsley flakes Dash pepper 1/2 teaspoon onion powder 1/2 teaspoon salt Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray. Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets. In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides. Arrange the coated fillets in the prepared baking dish. Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done. Carefully remove the fillets to plates with a sp

1 lb hamburg 1 chopped onion 5 cups water 5 tbsp Parmesan 1 can corn 1 28 oz can diced tomatoes 1 box lasagna Hamburger Helper 1/2 cup sour cream 1/2 cup shredded cheese Brown hamburg and onions.  Add water, Parmesan, corn, diced tomatoes and seasoning from Hamburger Helper.  Bring to a boil for 10 minutes.  Add noodles and boil for 10 minutes.  Top with sour cream and cheese and serve.