In My World

Tomato and Feta Cheese Salad and Spaghetti Carbonara 2 tomatoes, sliced 50 g feta cheese, crumbled 1 tbsp extra virgin olive oil 6 black olives 2 tsp dried oregano ground pepper to taste Cut the tomatoes crosswise into slices approx. 5 mm thick and arrange them in a shallow dish. Crumble the feta cheese over the tomatoes.  Drizzle with oil.  Add the olives and sprinkle with oregano.  Season with freshly ground pepper.  It is not necessary to add any salt, since the feta cheese is already rather salty.  Serve at room temperature.  Serves 2. Hal & I both LOVED this salad.

Grilled Peaches with Cinnamon Cream 2 peaches or nectarines 1/2 tbsp balsamic vinegar 1 tbsp honey 1/2 tbsp canola oil 1/2 tsp ground cinnamon 1/4 cup whipping cream 35% Cut the peaches in half and remove the pits.  If the pit does not pull out easily, use a small sharp knife to cut around it. In a medium bowl, combine the vinegar, honey, oil and half of the ground cinnamon.  Dip each peach half into the mixture and transfer it, cut-side down, to a medium hot grill.  Cook until the cut side is golden and juicy, about 3-4 minutes.  turn the peaches and cook them an additional 3 minutes or so until the skin side is soft.  The exact cooking time will vary with the size and ripeness of the peaches. Meanwhile, whip the cream until soft peaks form.  Transfer the peaches to individual serving plates.  Portion out the cream on top of the peaches.  Drizzle any remaining vinegar-honey mixture over each peach, dust with the remaining ground cinnamon, and serve. Serves 2

This is one of my favourite scenes from the movie.  I had seen One Flew Over the Cuckoo's Nest many many many years ago so I decided to give it another go.  I think even more of it now than I originally did.   Jack Nicholson plays McMurphy, who wrangled a trip from the prison farm to a mental institution for an assesment.  McMurphy was sure he would have an easier time finishing out his sentence at the hospital.  I'm not going to state that McMurphy was or was not mentally ill when he arrived but, because of his rebellious behaviour, he was treated as ill.  The end of the movie was so sad and yet so powerful.  It does not surprise me that this movie won so many awards. Academy Awards, USA  1976 Won Oscar Best Picture Saul Zaentz Michael Douglas 'One Flew Over the Cuckoo's Nest' became the first film in 41 years to sweep the major categories ...  More Best Actor in a Leading Role Jack Nicholson   Best Actress in a Leading Role Louise Fletcher  

Chicken Cutlets Milanese 2/3 chicken breast, boneless, skinless (obviously I used a whole breast . . . LOL) 1 large egg 2 tbsp bread crumbs 1 tbsp butter 1 tbsp canola oil salt and pepper to taste Tenderize the chicken by flattening the cutlets using a meat pounder.  Slice breast horizontally into 2-3 cutlets. Prepare 2 shallow dishes:  beat the egg in one, and put the bread crumbs in the other.  dip one cutlet at a time in the egg, let the excess egg drip off before coating the cutlet with bread crumbs.  Turn the cutlets to coat both sides, then set them aside. Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn.  Add the cutlets and sauté until golden, about 4 minutes on each side.  Add salt and pepper.  Serve on the warmed plates. Any remaining beaten egg may be cooked as an omelet and served along side the cutlets. Serves 2

Hal had two helpings of the Cold Melon Soup . . . which means I have to come up with a new dessert for Saturday night . . . but that's okay. Cold Melon Soup 1 melon 1/4 cup apple juice 2 tbsp sugar Cut the melon in half and remove the seeds.  Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator.  Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer to the blender or food processor. Pour in the juice and sugar, then pulse until very smooth.  Chill the mixture in the refrigerator for at least 1 hour before serving. When ready, pour the "soup" into cups, add the melon balls and garnish with mint leaves. Makes 4 servings.

1 tbsp canola oil 1 onion, coarsely chopped 6 carrots, coarsely chopped 2/3 cup orange juice, freshly squeezed (2 oranges) 2-1/2 tbsp gingerroot, coarsely grated 2 cups chicken broth 2 cups water 1/4 cup cream 15% (optional) ** salt and pepper to taste **I didn't add the cream and it was lovely and flavourful.  I'll try adding cream next time I make it. Prepare the vegetables; chop them coarsely. In a pot, sweat the onion in oil over medium heat for about 3-4 minutes.  Add the carrots, orange juice, gingerroot, broth and water.  Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 minutes. Puree the soup in a blender or processor, then pour it back into the pot.  Stir in the cream and just warm the soup a few minutes. Makes 4 servings

Potato Wedges with Rosemary and Garlic 2 potatoes, unpeeled, cut into 4 wedges 2 tsp. olive oil 1 clove garlic, minced 1 sprig rosemary, fresh, finely chopped salt and pepper to taste Blanch potatoes in a pot of salted boiling water for about 5 minutes, then drain well. Toss the potatoes with the olive oil, garlic, rosemary and freshly ground pepper.  Arrange the potatoes on an outdoor grill rack or an oven broiler pan. Cook the potatoes on a hot grill or in the over for about 15 minutes, turning occasionally, until crisp and golden brown.  Season with salt and serve. Serves 2.

6 servings 2 pounds boneless pork chops, cut into 1/2-inch strips 1/4 cup butter 2 medium onions, sliced 1 (15-oz.) can stewed tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried mixed herbs (I used herbes aux Provence) 1-1/2 pounds potatoes, peeled and thinly sliced 1 tablespoon chopped parsley Trim excess fat off pork chops; slice into thin strips. In large skillet over medium heat, melt half the butter. Add slices of pork; cook, stirring constantly, until no longer pink. Remove meat from skillet; set aside. Stir onions into juices remaining in pan; cook until just tender. Add tomatoes, salt, pepper and mixed herbs to pan. Heat to boil; reduce heat; simmer about 5 minutes. In casserold dish, layer pork, sauce and potatoes (end with potato layer). Brush top of potatoes with melted butter; sprinkle with parsley. Cover casserole dish with a lid and bake at 350F for 1 hour. In my opinion:  Beautiful!! While we were at it, Mom sliced up some extra potatoes and onions and mad

6 servings 6 thick-cut pork chops (about 1-inch thick) 1/2 cup wild rice mix 2 tablespoons margarine or butter 2 cups mushrooms, sliced 1/3 cup sherry 1/2 cup onion, chopped 2 teaspoons pepper 1-1/2 teaspoons paprika 1-1/2 cups fat-free beef broth 2 tablespoons cornstarch Cook wild rice mixture according to package directions, substituting 1/3 cup sherry for 1/3 cup water in directions. Heat butter in skillet; stir in mushroom slices and onions, cook until softened. Remove from heat. Stir 1/2 mushrooms into wild rice mixture. Slice a pocket in each chop. Spoon 2-3 tablespoons wild rice/mushroom mixture into each chop. Close with toothpicks. Rub pepper and paprika into chops. Broil chops on broiler rack 5-inches from the heat for 15 minutes (turning halfway through). To make sauce, in saucepan stir together broth and cornstarch. Add remaining sauteed mushrooms; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 tablespoon sherry. In my opinion:  Well a

Source: Canadian Living Magazine: October 2004 Ingredients 2 tsp (10 mL) extra virgin olive oil 1 onion, chopped 6 cups (1.5 L) sliced white mushrooms or cremini mushrooms, (1 lb/500 g) 6 garlic cloves, minced 1/2 tsp (2 mL) dried thyme 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 1/2 cup (125 mL) all-purpose flour 6 cups (1.5 L) chicken stock or vegetable stock 3 tbsp (45 mL) lemon juice or wine vinegar 1 cup (250 mL) 5% cream 1 tbsp (15 mL) finely chopped fresh chives or green onions Preparation In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, thyme, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Gradually stir in stock and lemon juice, scraping up any brown bits; bring to a boil. Reduce heat, cover and simmer for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in uncovered container until cold. Cover and refrigerate for up to 24 hours. Reheat over medium he

What better way to remember which recipes are best than to look for the pages with the most spills on them . . . LOL . . . And that's how I chose this recipe . . . Cereal Jumbles 1/3 cup shortening 1/2 cup sugar 1 well-beaten egg 1-1/2 tbsp milk 1 cup sifted enriched flour 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla 1/2 cup finely cut dates 1/2 cup chopped nuts 1-1/2 cups whole wheat flakes** ** I went to 3 different stores and could not find any wheat flake cereal. I ended up using Presidents Choice On Track cereal. It was a good decision. And I've been really enjoying eating the leftover cereal. ** Cream shortening; add sugar gradually, and blend. Add egg and milk. Sift together flour, baking powder, soda, and salt. Stir into the creamed mixture. Add vanilla, dates, and nuts. Crush cereal flakes slightly. Drop cookie dough from teaspoon into crushed cereal flakes and roll so that balls of dough are entirely coated. Top with nut meat halves, if desir

From Encyclopedia of Cooking  by Mary Margaret McBride (1958). I am posting a recipe for Steak and Onion Pie exactly as it is written in the cookbook and then adding my own comments in red. The result (using my changes) was delicious and I would definitely consider this casserole as "comfort food" of the highest order. I served the pie with cabbage salad. Hal and I both had more than one serving . . . LOL . . . but there is still enough left for lunch with a salad or veggie. Steak and Onion Pie 1 pound round steak, cubed 1/4 cup flour 2 teaspoons salt  (I thought this was a crazy amount of salt - substituted 1/2 tsp salt and 1/2 tsp Mrs. Dash) 1/8 teaspoon pepper 1/2 teaspoon paprika dash of ginger  (I was shocked to find I had no ginger or allspice - substituted with Herbes de Provence - which I really love) dash of allspice  (see note on ginger) 1/4 cup fat  (how about just drizzling a little olive oil in the bottom of the skillet instead??

4 servings Preparation 10 min Cooking 25 min 100 calories per serving Ingredients 4 carrots, cut into thin rounds 1/2 onions, finely chopped 1 clove garlic, finely chopped 2 1/2 tsp butter, unsalted 2 1/2 tsp curry powder 1 1/2 cup chicken broth 1 1/2 cup water 1/3 cup cream 15% 1 pinch salt [optional] ground pepper to taste Before you start A mandolin will make slicing the vegetables easier. A blender or food processor will be very useful to purée the soup. Method Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic. In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adju

From  Encyclopedia of Cooking by Mary Margaret McBride : Grated Potato Pancakes (Latkes) 6 medium raw potatoes 1 small onion 2 slightly beaten eggs 3 tablespoons flour dash of pepper 1 teaspoon salt 1/2 teaspoon baking powder (optional) Pare and grate raw potatoes and onion. Let stand 10 minutes so that liquid will rise to top. Remove liquid. Stir in eggs. Add other ingredients and blend together. Drop by spoonful into a hot well greased skillet. Brown on both sides over moderate heat. Drain on absorbent paper. Serve hot with applesauce, sugar or sour cream. Serves 6. I drained the potatoes for 10 minutes, but they still kept draining so I had to pour off the liquid several times. I didn't know how thick the pancakes should be so I made some thin and crispy and some thick and softer. I really enjoyed the thin ones but Hal preferred the thicker ones. I served the potato pancakes with unsweetened applesauce.

From soscuisine.com , this little recipe makes a delicious salad dressing. I love it, perhaps because it reminds me of the East Side Mario's salad dressing. 3/4 cup extra virgin olive oil 3-1/2 tablespoons of wine vinegar 1 tablespoon Dijon mustard Whisk together, pour over salad, toss and serve.

"Pollo al Mattone" (i.e. under-the-brick) is a traditional Italian cooking method: The bricks weigh down the  butterflied  chicken, which allows even and quick cooking and yields a crispy skin and succulent meat. If you don't have bricks, a pot with 4 litres (16 cups) of water will do the trick. Another recipe from soscuisine.com . . . Hal and I both loved this simple recipe. I didn't have any bricks so I just flattened the chicken as best I could. Ingredients aluminum foil 1 tbsp olive oil 1 chickens, whole, butterflied , trimmed of excess skin and fat 1.4 kg salt to taste ground pepper to taste 1/3 cup lemon juice, freshly squeezed 2 lemons Before you start Ask your butcher to split the chicken for you or do it yourself using a knife or poultry shears to cut out the backbone, then press down the breast to flatten it as much as possible. This chicken can be cooked in a pan or using an outdoor grill. Method Baste the chicken with the oil. Season with salt and pepper.

. . . from www.soscuisine.com . I loved it. Hal wasn't crazy about it. I thought it tasted sort of like a Tim Horton's Ice Capp. Caffé "Affogato" (drowned) Vanilla ice cream and hot coffee.  Only 2 simple ingredients for this Italian classic dessert. The ice cream is literally "affogato", i.e. drowned in the hot coffee. Preparation 10 min 80 calories per serving Ingredients 1/2 cup coffee (liquid) 2 scoops vanilla ice cream Method Prepare a very strong coffee (ideally espresso). Place one scoop of vanilla ice cream in a heat-resistant cup. Pour the hot coffee on top and serve immediately.

From About.com . . . Ingredients: 2 teaspoons butter 1/4 cup chopped onion 1 1/2 pounds ground round or ground sirloin 1 cup quick-cooking rolled oats 1 cup tomato juice 1/2 cup barbecue sauce, divided 1 egg 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic salt Preparation: Heat oven to 350°. Heat butter in small skillet over medium-low heat. Add onion and sauté until tender. Combine cooked onion, ground beef, oats, tomato juice, 1/4 cup barbecue sauce, egg, Worcestershire sauce, salt, pepper, and garlic salt. Stir until well blended. Press into 9x5x3-inch loaf pan or meatloaf pan. Bake at 350° for 50 to 60 minutes. Remove from oven and spread remaining barbecue sauce over top. Return to oven and bake 10 minutes longer. Remove from oven and let stand 5 minutes. Place loaf on serving plate. Slice and serve. 8 servings. Okay . . . in our case, the recipe only feeds 4 apparently. Of course, Tim was over for supper . . . LOL . . . and the couple of

2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (I used Parmesan) 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts (I used pine nuts) 3 medium sized garlic cloves, minced salt and freshly ground black pepper to taste Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts, pulse them a few times first before adding the basil). Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper to taste. Makes 1 cup Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.