In My World

This is what I'm baking for breakfast tomorrow.  The whole house smells delicious right now. Quantity : 36 servings Preparation : 10 min Cooking : 35 min Cooking Dish : 30x38 cm 180 calories/serving Ingredients vegetable oil spray, for the baking sheet 4 cups rolled oats 400 g 2 cups unsweetened coconut flakes 200 g 2 1/2 cups hazelnuts, shelled, coarsely chopped 260 g 1/4 cup canola oil 65 mL 3 cups pumpkin seeds 400 g 1/3 cup maple syrup 85 mL Method Preheat the oven to 190°C/375°F. Lightly oil or butter a large baking sheet (about 30 x 38 cm). Combine the dry ingredients in a large bowl. Pour the oil and maple syrup over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet. Bake in the middle of the oven for about 30 to 40 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture. Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granol...

Quantity : 2 servings Preparation : 5 min Cooking : 10 min 50 calories/serving Ing redients 130 g collard greens, cut into 1 cm thick pieces 1/2 leeks, cut into 1 cm thick rounds 150 g 2 tsp olive oil 10 mL 1 pinch salt [optional] 0.1 g 1 pinch cayenne pepper 0.1 g Before you start If collard greens are not available, substitute with another type of leafy green. Method Cut thegrenns and leeks into 1 cm thick slices. In a large saucepan, heat the oil on medium-high heat. Add the leeks and greens. Season with salt and Cayenne pepper. Cover and let cook until softened, about 10 min. Serve. https://www.soscuisine.com/recipe/collard-greens-leeks

Supper tonight was really tasty.  I served Collard Greens with Leeks on the side.  I'll be sharing that recipe next. Quantity : 2 servings Preparation : 10 min Cooking : 25 min 320calories/serving Ingredients 2 chicken legs, with back, skinless 600 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 tbsp olive oil 30 mL 1/2 onions, chopped 100 g 1/2 tbsp white flour (all purpose) 4 g 1/3 cup chicken broth 85 mL 1 tbsp white vinegar 15 mL 1 tbsp lemon juice, freshly squeezed 1/2 lemon 1 sprig rosemary, fresh 5 g Before you start Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Method Season the chicken pieces with salt and pepper. Heat the oil in a pan over medium heat and sauté the chicken 10-12 min until golden-coloured on all sides. Remove the chicken from the pan and keep the pieces warm in the oven. Add the chopped onion and flour to the pan, then sauté 2 min with stirring. Pour in the broth, bring to a boil...

Quantity : 3 servings Preparation : 20 min Cooking : 4 h 340calories/serving Ingredients 1 tbsp olive oil 15 mL 1 onions, chopped 200 g 2 cloves garlic, chopped 1 carrots, chopped 100 g 1 stalk celery, chopped 70 g 1/2 tbsp dried oregano 1 g 3/4 dried chili peppers, minced 0.4 g 340 g ground beef, extra-lean 1 slice bread, whole wheat, processed into bread crumbs 35 g 1 eggs size large, beaten 1 1/2 tbsp Parmesan cheese, grated 5 g 1/4 tsp salt 2 g ground pepper to taste [optional] 2 cups My Mother's Tomato Sauce 500 mL 1/3 cup water 85 mL Before you start A slow cooker is needed to make this recipe. A blender or food processor will be very useful to pure the vegetables. Method Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery. Heat the oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook an additional minute, with stirring. Layer about half of the...

We ate like royalty today.  Breakfast was this delicious mini quiches which I made the night before.   Quantity : 6 servings Preparation : 20 min Cooking : 30 min Standing : 10 min 310calories/serving Ingredients 1 onions, finely chopped 200 g 2 cloves garlic, finely chopped 16 button (white) mushrooms, finely chopped 220 g 1 green peppers, finely chopped 150 g 1 tbsp olive oil 15 mL 10 eggs size large 2 tbsp mediterranean yogurt, 10% 30 g 1/4 cup whipping cream 35% 65 mL 1/2 tbsp Dijon mustard 8 g 1 tsp herbes de Provence 1 g 1 3/4 cup Cheddar cheese, grated 140 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start This recipe yields 2 mini-quiches per person. Method Preheat the oven to 175°C/350°F. Prepare the vegetables: Finely chop the onion, garlic, green pepper and mushrooms. Heat the oil in a pan over medium heat. Add the onion and sauté for about 3 min, until tender. Add the garlic and green pepper. Sauté 1 min, then add the mus...

For 4 servings you will need: 4 Cornish game hens, about 1 lb. each 1 tbsp oil Marinade: 3 tbsp soy sauce 3 tbsp teriyaki sauce 2 tbsp honey 1 tbsp lemon juice dash ground ginger dash black pepper 2 cloves garlic, sliced. Remove bags with liver and neck from hens.  Wash hens well.  Pat dry. Rub hens with oil. Prepare marinade.  Place hens either in a glass bowl or in 2 plastic bags.  Pour marinade over hens. Let hens marinate overnight in refrigerator, turning hens or bas over occasionally. Remove hens from marinade. Place on rack in roasting pan. Roast hens at 400F for 50-60 minutes, turning once during cooking time and bastin with marinade occasionally. Check for doneness by piercing with a fork.  Hens should be fork tender and juices should run clear. Cut hens in half lengthwise to serve.

1 whole broiler-fryer chicken, about 3 lbs 1/3 cup soy sauce 2 tbsp granulated sugar 1 clove garlic, minced or pressed 1/2 tsp freshly grated ginger 2 tbsp sesame seeds Rise chicken.  Pat dry.  Tie legs together.  Place on rack in roasting pan. Combine soy sauce, sugar, garlic, ginger and sesame seeds in a saucepan.  Bring to a boil.  Stir until sugar dissolves.  Brush chicken all over with the soy miture. Roast for 1 hour at 350F, brushing at least once with the soy sauce mixture.  Cook until the leg of the chicken moves easily and liquids run clear.  Remove from oven.  Serve hot or at room temperature.

1 package cheesecake mix 2-1/2 cups cherry pie filling 2 tsp grated lemon rind 6 tsp slivered almonds In small bowl, prepare graham cracker crumbs from mix according to package directions. Set aside. In medium bowl, prepare filling according to package directions; add lemon rind. Spoon half the crumbs into 6 parfait glasses. Then layer some cheesecake filling, some cherry pie filling, more crumbs, remaining cheesecake filling and remaining cherry pie filling in each glass. Sprinkle 1 tsp slivered almonds on each parfait and chill until serving time. Makes 6 servings.

Virgin Caesar Cocktails, Lime-Broiled Chicken Breasts, Deviled Potatoes, Parmesan Broccoli 1 bunch broccoli (about 1 lb.) 4 tbsp butter 3-4 tbsp grated Parmesan cheese Cut off broccoli stem and leaves, and break the rest into florets. Wash well, drop into boiling salted water, cover and boil until tender-crisp, 8-10 minutes. Drain and return broccoli to saucepan.  Melt butter in small saucepan and pour evenly over broccoli. Sprinkle with salt and pepper to taste. Turn into serving bowl, being sure to drain all the butter from the saucepan onto broccoli, and sprinkle with grated Parmesan cheese. The only thing I did different with this recipe is to use my rice/veggie steamer instead of boiling the broccoli. I prefer my veggies plain, but this recipe was a nice change of pace.

Virgin Caesar Cocktails, Lime-Broiled Chicken, Deviled Potatoes, Parmesan Broccoli 1 package (4 servings) instant mashed potatoes 1/2 cup dairy sour cream 2 tsp prepared mustard 2 tbsp chopped green onion In saucepan, prepare potatoes according to package directions. In another saucepan, heat sour cream over low heat (do not boil). Add mustard and 1/2 tsp salt; stir to blend. Mix into hot potatoes with onion. Immediately turn into a 4-cup casserole and heat in preheated 350 F oven for about 10 minutes. Okay, these potatoes were delicious. I say "were" because I had one helping and Hal ate all the rest . . . lol . . . I think that means he liked them. They had a really nice texture and turned a box of instant potatoes into a lovely side dish. I did not heat the sour cream in advance.

Virgin Caesar Cocktails, Lime-Broiled Chicken Breasts, Deviled Potatoes, Parmesan Broccoli 4 whole chicken breasts, halved 1/4 cup olive or vegetable oil 4 tbsp Italian salad dressing mix 1/4 cup fresh lime juice Place chicken breasts, skin side up, in large baking dish.  Combine oil, salad dressing mix and lime juice in a small bowl. Pour evenly over chicken. Cover and marinate in refrigerator for at least 1 hour. Put baking dish under broiler 3 inches from heat and broil, basting with marinade and turning several times, for 30 minutes, or until chicken is fork tender and glazed. I substituted 1/4 cup of Italian salad dressing for the oil and dressing mix and I used boneless, skinless chicken breasts. I was nervous about the whole 3 inches from the broiler instruction so I lowered the rack a little more. When I put the potato casserole in the oven during the last 10 minutes, I had to turn the heat down to 350 F. It didn't seem to be a problem. Hal gave the chicken 2 ...

Virgin Caesar Cocktails, Lime-Broiled Chicken Breasts, Deviled Potatoes, Parmesan Broccoli 4 cups regular or spicy Clamato juice Celery salt 4 celery stalks 4 lime slices Wet rims of four 8-oz glasses with water and spin in celery salt. Put ice cubes in glasses and fill with Clamato juice. Add salt and pepper to taste, and stir. Garnish with celery stalks and thin slices of lime. I don't really like celery salt on the rims so I skipped this step. And of course my Caesar was "experienced" with 1 ounce of Silent Sam vodka . . . lol . . .

1 cup dairy sour cream 1/4 cup honey 2 tbsp. finely copped candied ginger 2 cups pineapple chunks, drained In bowl, combine sour cream, honey and candied ginger. Spoon chilled pineapple chunks into 4 individual dessert dishes and top with sauce.

Curried Orange Chicken, Parmesan Onions, Potatoes Hannah  6 medium potatoes 1/2 cup melted butter Peel and slice potatoes very thin.  Immediately toss slices in melted butter, coating all over so they won't turn brown.  Arrange buttered slices in layers of overlapping circles in generously greased shallow casserole, salting and peppering each layer.  Bake in 350F oven for 45 mintues. Serves 4.

Curried Orange Chicken, Parmesan Onions, Potatoes Hannah 2 large sweet Spanish onions 3 tbsp butter 1/4 cup freshly grated Parmesan cheese Peel and chop onions.  In saucepan, cook onions in butter over low heat until onions are tender but not brown.  Turn onions into small shallow casserole and sprinkle with cheese.  Put under broiler only long enough to melt cheese or put casserole in 350F oven just until cheese melts, about 5 minutes. Serves 4.

Curried Orange Chicken, Parmesan Onions, Potatoes Hannah 1 cup orange marmalade 1 tbsp curry powder 1 chicken, cut up In medium bowl, combine marmalade, curry powder, 1 tsp salt and 1/2 cup water.  Place chicken pieces, skin side up, in buttered baking dish.  Spoon marmalade mixture over chicken.  Bake uncovered in 350F oven for 45-60 minutes, spooning sauce over chicken several times during baking.  If sauce begins to stick to bottom of pan, add an additional 1/4 cup water.  When tender, remove chicken from sauce.  Skim fat from sauce and serve sauce over chicken. Serves 4.

4 cups fresh strawberries 4 tbsp dairy sour cream 4 tsp brown sugar Wash, hull and drain strawberries and place in 4 dessert dishes.  Top each with 1 tbsp of sour cream and sprinkle with 1 tsp of brown sugar. Serves 4.

1 package frozen lima beans (I used canned lima beans, rinsed) 2 tbsp chopped pimiento 2 tbsp butter 1/2 cup dairy sour cream In saucepan, cook lima beans according to package directions and drain well.  Combine with remaining ingredients and mix lightly but well. Serves 4.

2 ripe tomatoes 4 thin slices Brie cheese 1 tbsp chopped fresh basil or 1 tsp dried basil 2 tbsp red wine vinegar On a small serving plate overlap sliced tomatoes and slices of Brie.  Sprinkle with basil and vinegar.  Add salt and pepper if desired. Serves 4.

4 canned peach halves 4 tbsp melted butter 4 tbsp chutney Place peach halves cut side up in a buttered baking dish.  Brush each with 1 tbsp melted butter and fill cavity with 1 tbsp of chutney.  Bake in preheated 350F oven for 10-15 minutes, or until hot. Serves 4

1 green or red sweet pepper 2 tbsp butter 4 whole chicken breasts, halved ground cumin Cut pepper in half.  Core and remove seeds and slice into thin strips.  Heat butter in large skillet over medium-high heat.  Sprinkle each breast half with a pinch of cumin.  Saute breasts for about 3 minutes on each side, or until lightly browned.  Turn breasts, add pepper strips and reduce heat to medium-low.  Cook, stirring often, until breasts are tender, about 5 minutes on each side.  Sprinkle with salt and pepper. Serves 4

3 cups orange juice 1 cup white wine 2 thin orange slices 4 mint sprigs Put ice cubes in 4 tall glasses.  In pitcher, mix orange juice and white wine.  Fill glasses.  Garnish with half an orange slice and a mint sprig.

I have two favourite beet relish recipes.  This is my second favourite . . . LOL.  I hope I can find my first favourite to post soon.  Perfect as a side especially with roast beef. 1 quart raw cabbage, finely chopped 1 quart finely chopped cooked beets 2 cups white sugar 1 tbsp salt 1 tsp pepper 1 cup grated horseradish Mis all ingredients except vinegar.  Cover with scalded vinegar.  Pour into sterilized jars and seal.

I just found this old recipe which I used to make many, many years ago.  In fact, this recipe is the reason I am generally disappointed when I buy an eccles cake in a bakery.  They can also be made with currents and other fruits but I love dates. 1-3/4 cups all purpose flour 2-1/2 tsp baking powder 1 tbsp granulated sugar 1/4 tsp salt 3/8 cup cold butter 2 eggs, slightly beaten 1/3 cup milk 1/2 cup chopped dates 3 tbsp additional butter sugar to sprinkle over tops In a bowl, mix the flour, baking powder, sugar, and salt together.  Cut in the butter until mixture resembles coarse crumbs. Reserve 2 tbsp of the beaten egg to brush tops of cakes.  Stire the remaining egg with the milk into the dry ingredients.  Blend until dough holds together in a ball. Roll out to 3/4" thickness.  Cut into 2-1/2" rounds.  Place rounds on a lightly greased baking sheet. Poke a hole in the centre of each round.  Fill with chopp...

Please don't ask me where I found this recipe or why it is called what it is.  I just don't remember.  This was a family favourite when the boys were young.  Yes, back in the days when I used to bake. 2 cups sliced apples 1/4 cup molasses or brown sugar 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp salt 1/4 cup butter or margarine 1/2 cup sugar 1 well beaten egg 1-1/2 cups sifted enriched flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk Pour apples in greased baking dish.  Sprinkle with molasses or brown sugar, spices, and 1/4 tsp salt.  Bake in a moderate oven 350F until apples are soft. Meanwhile prepare batter.  Cream butter.  Add sugar gradually, add egg.  Mix and sift flour, baking powder and 1/2 tsp salt.  Add, alternating with milk, to creamed butter mixture.  Pour over apples and continue baking.  Total baking time is about 35 minutes. Serve from baking dish or turn out with apples on top.  Serve with ...

Quantity : 4 servings Preparation : 15 min Cooking : 7 h 250calories/serving Ingredients vegetable oil spray 1 onions, sliced 200 g 3 cloves garlic, minced 2 tbsp olive oil 30 mL 2 tbsp honey 45 g 1/4 cup Dijon mustard 70 g 1 tbsp whole-grain mustard 16 g 1 tbsp tomato paste 18 g 1 tbsp white vinegar 15 mL 1/2 cup water 125 mL 1 sprig rosemary, fresh, chopped 5 g 1 pinch cayenne pepper 0.1 g 1 1/2 chicken breasts, boneless, skinless, cut into 2 cm pieces 460 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A slow cooker is needed to make this recipe. Method Coat the ceramic cooking pot with cooking spray. Prepare the vegetables: Thinly slice the onion and mince the garlic. Heat half of the oil in a pan over medium heat. Add the onion and garlic then sauté until softened and translucent, about 3 min. Transfer to the ceramic cooking pot. Add the remaining oil, honey, mustards, tomato paste, vinegar, water, rosemary, and a pinch of Cayenne pepper. ...

Quantity : 4 servings Preparation : 20 min Cooking : 15 min 400calories/serving Ingredients 2 potatoes 400 g 1 1/3 cup green/snap beans 130 g 2 tomatoes 240 g 1/3 curly leaf lettuce 120 g 2 eggs size large 4 anchovy fillets 16 g 200 g tuna, canned 12 black olives 5 tbsp 1/3 cup Classic Vinaigrette (https://www.soscuisine.com/recipe/classic-vinaigrette?gpr=707) 85 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Boil or steam the potato(es)(about 15 min), then peel them, and cut into approx. 7 mm slices. Prepare the green beans and boil or steam (about 7-8 min). Let cool down for about 15 min. Boil the egg(s) (10 min), cool down immediately in cold water, and cut into quarters. Slice the tomato(es). Wash the salad leaves. Put all the vegetables in a salad bowl or serving plate. Pour on the classic vinaigrette. Add salt and pepper to taste. Toss. Arrange the anchovy fillets, tuna, olives, salad leaves, and quartered egg(s) on top of the salad. Serve. ...

. . . and it has gone to its forever home.