I'm Back...Almost

Well, I'm almost back.

My move went fine...unpacking is another thing. But the test kitchen is almost up and running. (OK it's a rather small kitchen, but mine, none the less).

Lately I've been experimenting with not-quite-raw food for my dog, so maybe I'll have to start another blog dedicated to that. Hmmmm.

Taking a Break

Yup, that's right, I'm taking a break from cooking and recipe testing.

Truth is, I've adopted a beautiful dog, bought an apartment, and am preparing for the big moving day. All while working 12 hours a day and visiting my dog at my parent's place on the weekends. Needless to say, this doesn't leave much time for cooking!!

So I won't be adding recipes with any consistancy until after I'm settled in the new digs. Maybe I'll write up the menu of the house-warming when that happens.

In the meantime, Thanks to all who have visited this blog, and those who have been kind enough to comment on some of the recipes.

Look for me again near the end of July, beginning of August.

Thanks
Myrna

Greek Salad

This is one of my favourite summer salads.

2 med. cucumbers, peeled
2 targe tomatoes, trimmed
1 can black olives, drained
1 onion, peeled
1/2 lb feta cheese
1/2 c. olive oil
3 tbsp red wine vinegar
1 tsp. oregano leaves
1/2 tsp. salt
1/8 tsp. pepper

Cut cucumbers legnthwise and remove seeds. Roughly chop cucumbers, tomaotes, and onions (should be left in bite size chunks). Slice olives. Place the vegetables in a large bowl. Add crumbled feta. In a small jar, combine olive oil, red wine vinegar, oregano, salt, and pepper. Shake to mix. Pour the dressing over the salad, toss gently. Serve.

**tastes better if made early on and refrigerated**

Enjoy,

Myrna

Rosemary & Garlic Chicken

I love a bit of mediterranian cooking in the summer. Fresh rosemary is the best for this one.

2 chicken breasts
2 tbsp olive oil
3 large garlic cloves, minced
2 tsp. fresh rosemary, chopped
1 c. chicken broth
2 tbsp red wine vinegar

Cut breasts into quarters. Season with salt and pepper. Heat oil in large skillet over high heat. Add chicken, saute til brown, about 5 mins per side. Reduce heat to medium-low, cover and fry until chicken is cooked through, about 15 mins. Transfer chicken to bowl. Discard all but 2 tbsp of drippings from skillet. Add garlic and rosemary. Cook until fragrant, about 1 min., stirring constantly. Add broth and vinegar to skillet. Increase heat and boil until sauce is reduced to 1/2 c, scraping up browned bits, about 7 mins. Season sauce to taste with salt and pepper. Return chicken and any accumulated juices to skillet. Cover and cook over low heat until chicken is heated, about 10 mins. Spoon sauce over. Garnish with rosemary.

Serve with fresh bread to sop up the drippings.

Serves 2 - 4

Enjoy,
Myrna

Crab Salad

This is a nice summertime salad.

1 med. onion, finely sliced
1 lb cooked crab meat
1/2 c. vegetable oil
1/2 c. ice water
5 tbsp. cider vinegar
1 tbsp. lemon juice
salt
freshly ground pepper

In a large bowl, spread half of the onion around the bottom. Place crabmeat on top of the onion. Top with remaining onion. Pour oil, water, vinegar & lemon juice over top. Season with salt and pepper. Cover and refrigerate at least 2 but no longer than 12 hours. Toss and serve.

Makes around 6 cups.

Enjoy,
Myrna

Prawns with Asparagus Stir-fry

I like this recipe, but have lowered the amount of soy sauce it originally asked for, also I prefer jalapaneos to red chili's.

1 kg prawns
1 tbsp. peanut oil
1 inch piece of ginger, peeled, grated
2 cloves garlic, crushed
1 med. onion, sliced thinly
1 bunch asparagus, trimmed and chopped
1/2 fresh jalapaneo, seeded and sliced thin
2 tbsp rice wine
1/8 c. soy sauce
2 tsp. sesame oil
2 tsp. brown sugar
2 tsp. toasted sesame seeds

Shell and devein prawns, leave tail intact. Combine wine, soy sauce, sesame oil and sugar in small bowl. Set aside. Heat half the peanut oil in pan. Add giner, garlic and onion. Stir-fry a few minutes. Add asparagus stir-fry until tender. Remove from pan. Heat remaining peanut oil in same pan, add prawns. Cook until done. Return asparagus mixture to pan with the prawns. Add jalapaneos and wine/sauce mixture. Stir-fry several minutes until heated through. remove from pan, sprinkle with sesame seeds. Serve.

Serves 4.

Enjoy,
Myrna

Grilled Chicken and Pear Kebobs

This one was inspired by a salad recipe and I thought I could adapt it to a kebob.

1 boneless breast of chicken
1 pear (ripe)
olive oil
poultry seasoning
margoram
salt
pepper
3 shish kebob skewers

Pre heat grill or oven to 350F. If using the oven, place a grill pan into oven during the pre-heat.

Wash and pat chicken dry with paper towel. Cut chicken into cubes. In a small bowl place some olive oil, poultry seasoning, margoram, salt and pepper and mix. Add chicken. Stir to cover chicken with oil mixture. Wash pear. Cut pear into thick slices or cubes.

Thread skewers alternately with chicken cube, then pear cube. Leave a bit of space at both ends of skewers to make it easier to handle.

Cook until done, about 15 mins. Turning every 5 mins. to prevent burning.

Enjoy,
Myrna

Garlic Shrimp

MMMM, shrimp!

1/2 c. butter
4 tbsp. fresh lemon juice
5 tsp. Worcestershire sauce
4 cloves garlic, minced
2 tsp. sugar
1 1/5 tsp. grated lime peel
pinch of cayenne pepper
20 large shrimp
4 tbsp. fresh chopped parsley

Melt butter in a pan over medium heat. Mix in the next 6 ingredients, saute 30 seconds. Add shrimp; saute until opaque in center, turning occassionally, about 3 mins. Stir in parsley. Season with salt and pepper. Serve.

Serves 4.

Enjoy,
Myrna

Mashed Yams with Honey

A nice side dish, that's kind of different.

6 lbs yams, peeled
2 lbs. potatoes, peeled
1 c. butter
1/2 c. honey

Cut yam & potatoes into 1 1/2 inch pieces. Place in a large pot of boiling water, cook until tender, aobut 25 mins. Drain. Return potatoes to pot. Cook over med. heat until excess liquid evaporates. Stir frequently, about 3 mins. Add butter and honey. Mash until butter mets and potatoes are smooth. Season with salt and pepper.
Serves 12.

Enjoy,
Myrna

Carmelized Onion Soup

I'm not usually a fan of soups, but really enjoyed this one.

16 shallots (not green onion)
1 tbsp. olive oil
3/4 c. butter
3 1/2 lbs yellow onions, thinly sliced
2 tbsp. brown sugar
3/4 c. cooking sherry
1 tbsp. dried thyme, crumbled
1 tbsp. ground sage
2 c. chicken broth
1 c. beef broth
3 c. whipping cream
3 tbsp. minced fresh thyme
2 tbsp. chopped fresh parsley
1/2 tsp. favourite hot sauce

Preheat oven to 375F.

Peel shallots, toss with oil in a bowl. Arrange shallots on a baking sheet. Bake until golden brown, about 30 mins., turning occassionally.

In a large pot, over medium heat, melt butter. Add onions & sugar and cook until onions carmelize, stir frequently. Cook about 50 mins.

Add whole shallots, 1/2 c. sherry and the dried herbs to the pot. Cook until almost no liquid remains in pot, stir occassionally, for about 5 mins. Add broths and simmer 25 mins. Add cream and simmer until thickened, about 10 mins.

Add remaining 1/4 c. sherry, thyme, parsley and hot sauce to soup. Season with salt and pepper.

Serves 8.

Enjoy,
Myrna

Baked Pears with Cinnamon

A nice dessert with or without ice cream.

5 ripe, firm anjou Pears
1/3 c. sugar
1/3 c. dark brown sugar (packed firmly)
3/4 tsp. ground cinnamon
1/3 c. raisins
1/3 c. water

Preheat oven to 350F. Core pears with apple corer, being careful to only remove core and stems. Trim bottoms so they will stand upright. Arrange in a baking dish. In bowl, combine sugars and cinnamon. Stir in raisins. Fill pears with half of the sugar mixture. In the other half of the sugar mixture, stir in the 1/3 c. water and pour around the pears.

Bake pears, uncovered, until tender and the sauce is like syrup. If syrup becomes too think, stir in a bit more water. Baste pears occassionally. Bake about 50 mins.

Serves 5.

Enjoy,
Myrna

Pineapple Nut Bread

Another nice Afternoon Tea bread.

2 1/4 c. sifted all purpose flour
3/4 c. sugar
1 1/2 tsp salt
3 tsp. baking powder
1/2 tsp. baking soda
1 c. bran
3/4 c. walnuts
1 egg
1 1/2 c. crushed pineapple, undrained
3 tbsp. butter, melted

Sift flour, measure and sift with sugar, salt, baking powder and baking soda. Add bran and walnuts. Beat egg well, add pineapple & butter and add to dry ingredients. Combine. Bake in oiled loaf pan at 350F for 1 hour & 10 mins.

Makes 1 loaf.

Enjoy,
Myrna

Orange Bread

This one is nice for a Sunday afternoon tea, or when company is over.

3 c. sifted all purpose flour
4 tsp. baking powder
3/4 tsp. salt
1 c. sugar
1 egg slightly beaten
1/4 c. grated orange rind
1 c. orange juice
1/3 c. vegetable oil or melted shortening

Sift flour, measure & add baking powder, salt & sugar, sift again. Combine egg, orange rind, juice & salad oil or shortening. Pour into flour mixture & stir just enough to moisten dry ingredients; do not beat Pour into a greased loaf pan and bake at 350F for 1 hour. Remove from pan. Cool. Let stand 1 day before slicing.

Enjoy,
Myrna

Potato Salad

I love summer for the great side dishes that help to grace any BBQ. Here's one from my Junior High School Home Ec. book. I still like it.

4 c. diced cooked potatoes
1 1/2 tsbp. minced onions
1 tsp. salt
1/4 tsp. pepper
1/3 c. mayonnaise
1 or 2 hard boiled eggs, chopped
touch of prepared mustard

Place all ingredients except mayo. and mustard in a bowl, combine gently. Add mayo and mustard, stir gently to combine.

Seres 4 - 6

Enjoy,
Myrna

Cinnamon & Vanilla Ice Cream

I love making my own ice cream in the summer and this is one of my all-time favourite recipes.

1 vanilla bean
1 1/4 c. cream
1 3/4 c. milk
1/4 c. sugar
3 cinnamon sticks, broken
6 egg yolks
1/2 c. extra sugar

Split vanilla bean, remove and reserve seeds. Combine bean, reserved seeds, cream, milk, sugar and cinnamon in pan. Bring to a boil, stirring. Remove from heat, cover, let stand 30 mins.

Beat yolks and extra sugar in small bowl until thick and creamy. Gradually stir in milk mixture. Pour mixture back into the same pan, cook over low heat, stirring constantly, without boiling, until mixture thickens slightly. Strain. Discard cinnamon and vanilla. Cool.

If using an ice cream maker, follow directions according to the manufacturer. Otherwise, pour mixture into shallow pan, cover with foil, freeze several hours until firm. Spoon mixture into bowl, beat with mixer until creamy. Put mixture back into a pan or container, cover and freeze.

Enjoy,
Myrna

Curried Egg Salad

This is great in a sandwich or on it's own as a side dish.

1/3 c. mayonnaise
1 tbsp. fresh lime juice
1 1/2 tsp. curry powder
1 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. cayenne pepper
6 hard-boiled eggs, chopped
1 c. diced apple
1/3 c. minced onion
1/4 c. chopped fresh cilantro

Whisk together mayo, lime juice, curry powder, mustard, salt & cayenne in a bowl until combined. Add eggs, apple, onion and cilantro and stir to combine. Serve immediately, or chill and serve.

Enjoy,
Myrna

Coleslaw

One of the summer side dish favourites.

3/4 c. mayonnaise
1/2 c. sweet pickle relish
2 tbsp. prepared mustard
1 tbsp. white wine vinegar
1 head green cabbage, thinly sliced
2 large carrots, peeled and grated

Mix mayo, relish, mustard, and vinegar in large bowl. Add cabbage and carrots, toss to coat. Season with salt and pepper to taste. Cover and chill.

Serves 8-10.

Enjoy,
Myrna

BBQ Spareribs

It was a such a gorgeous sunny day today, instinctively I wanted to BBQ something. I ended up not cooking at all, but decided to add some of my favourite BBQ recipes to the blog. First up is my Spareribs. I know some people might find it evil to boil the ribs before BBQing, but some of us don't have the luxury of the 4 hour BBQ.

Here goes...

a slab of pork side ribs
1/2 an onion
water
bit of salt
favourite BBQ sauce

Cut the side of ribs into sections that include 2 to 3 ribs. Place into large pot. Slice onion, throw on top of ribs. Cover with water to about 1-2 inches above the ribs. Salt the water. Bring to boil. Cover and simmer for about 1 hour. Drain.

Remove and spray BBQ grill with non-stick cooking spray. Replace grill, heat BBQ to medium-high heat. Place ribs on BBQ, brush with sauce. Cook for about 7 mins., turn ribs over and brush with BBQ sauce. Cook another 7 mins. or until heated through. Place in deep dish, place some more BBQ sauce on top and serve.

**Remember, ribs are already cooked by boiling, so all you are really doing is re-heating them on the BBQ (and cooking the sauce on).

Enjoy,
Myrna

Sangria

This is my all-time favourite Sangria recipe.
***NOTE: If the fruit stays in the sangria overnight, they become very, very potent (my Mom found that out one day).***

4 cups dry red wine
1 cup flavoured mineral water (should be the same flavour as one of the fruit you use)
1é2 c. grenadine
2 med. oranges (or some strawberries)
2 med. peaches (could try lemons too)

Combine all ingredients in pitcher, cover, refrigerate until cold. Add ice before serving.

Makes about 8 cups.

Enjoy,
Myrna

Thai Chicken Curry

Curry....mmmmmm. Can't say much more than that.

3 tbsp. olive oil
3 tbsp. red cury paste
1 lb. chicken (boneless, cut into thin strips)
1 c. coconut milk
2 chicken bouillon cubes
3 tbsp. fish sauce
1 tbsp. sugar
1/3 c. bamboo shoots
1 eggplant, diced
1/4 c. green beans halved
1 c. water
1/4 c. basil or mint leaves, chopped
6 red chiles, seeds and stems removed - halved (use less for a milder dish)

In a large skillet, heat the oil for 1 min. over moderate heat. Add red curry paste, lower heat and simmer for 3 mins.

Add chicken, mix well, increase heat and stir fry for 3 mins. Add coconut milk, bouillon cubes, fish sauce, sugar, bamboo shoots, eggplant and green beans. Mix well. Add the water and bring to boil. Reduce heat to medium and cook, covered for 10 mins.

Add the basil or mint and the chiles and simmer uncovered for 3 mins.

Serve with rice.

Enjoy,
Myrna

Roasted Mashed Potatoes with Rosemary

I love mashed potatoes, and roasting them just gives it such a wonderful taste.

2 lbs baking potatoes, cut into 1 inch pieces
1 tbsp. olive oil
1/2 tsp. fresh or dried rosemary
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3/4 c. hot milk
1/4 c. chopped green onions
1/4 c. grated parmesan cheese
1/4 tsp. garlic powder
1 (8oz.) container of sour cream

Pre-heat oven to 425F. Combine first 5 ingredients in lightly greased shallow pan, toss well to coat. Bake, uncovered for 30 mins. or until tender.

Combine milk and next 4 ingredients in large bowl; add potato mixture. Mash with potato masher. Serve.

Serves 6

Enjoy,
Myrna

Country Captain Chicken

This one is delicious, and a bit out of the ordinary for a chicken dish.

2 (2 1/2 lb) fryer chickens (or the same amount in breasts and thighs)
1/4 c. all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. cubed green bell pepper
1/2 c. cubed red bell pepper
1 clove garlic
1 tbsp. curry powder
1 can whole peeled tomatoes (undrained) (I like to half this and add the other half as ketchup)
1/2 c. dark seedless raisins

Cut chickens in half along breast bone and back bone. Cut each half into two pieces, cutting between the breast and leg (totalling about 8 pieces of chicken). Wash chicken pieces under cold running water and pat dry with paper towels, dry thoroughly. Put flour, salt and pepper into large plastic bag. Twist closed and shake to combine the seasonings. Add one or two chicken pieces, twist top closed and shake until chicken is thoroughly covered. Remove chicken from bag, shake off excess flour. Set aside. Repeat process until all the chicken pieces are coated. Put butter and oil in a large pot or Dutch oven and heat over moderately high heat. When oil is hot, add chicken a few pieces at a time, and cook for several minutes, turning to brown well on all sides. Remove browned chicken to platter, repeat process until all chicken is cooked.

To the pot drippings, add onion, peppers, garlic and curry powder. Saute vegetables, stirring constantly until onion is soft. Crush tomoatoes with a fork, add to the pot (if using ketchup, add this now too), add raisins. Stir. Bring to boil. Return chicken to sauce; simmer, covered for 50 - 60 mins. or until chicken is just tender.

Arrange chicken on a platter, spoon some sauce over top, serve with rice.

Serves 8

Enjoy,
Myrna

Sweet Potato Casserole

I tried this one and loved it.

4 lbs yams (do not peel until after they are cooked)
boiling water
1 tsp. salt
6 med. bananas
1/2 c. orange juice
1/2 c. light brown sugar, firmly packed
1/2 tsp. butter or margarine

Scrub yams, place in a large saucepan with salt. Add boiling water to cover. Bring to boil over high heat. Cover, reduce heat to low; simmer 30 - 35 mins or until yams are tender. Drain, peel and cut crosswise into 1/4 inch thick slices.

Pre-heat oven to 375F. Using butter or margaine, thoroughly grease a deep casserole dish (2 quart).

Peel bananas, discard skins, slice bananas into 1/4 inch thick slices. Place banana slices in a med. sized bowl and toss with orange juice. In another small bowl, mix brown sugar with cinnamon, set aside. In the bottom of the prepared casserole dish, arrange one third of the yam slices in a single layer, overlapping slightly. Top with half the banana mixture and sprinkle with one third of the sugar mixture. Dot with one third of the butter.

Repeat layering until you use all the yams, and bananas. Sprinkle top with remaining sugar mixture, dot with remaining butter and pour on the rest of the orange uice. Bake 45mins. or until bubbly and very hot.

Makes 12 servings.

Enjoy,
Myrna

Nachynka (Corn Meal)

This is one of the favourite's for our Ukrainian Easter and Christmas family traditions. But it's good at anytime, even for breakfast.

1/4 c. butter
1/4 cup oil
1 medium sized onion, peeled, chopped
1 c. cornmeal
1 1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. boiling water
1 egg
1 c. milk

Pre-heat oven to 350F.
Put butter and oil into a thick pan, add chopped onions. Saute until tender, but not brown. Remove the onions from the pan. To the drippings in the pan, add the cornmeal, salt and pepper and mix well. Fry for 5 mins., carefully so as not to brown, stir constantly.

Add the water gradually, 1/2 c. at a time while stirring over the heat. Beat the egg and add milk, then beat slightly. Add egg and milk mixture, a little at a time, to the cornmeal, stirring constantly to prevent the egg from cooking seperately. Add onions and stir.

Pour into a saucepan or casserole dish and bake for 1/2 hour. Serve hot.

Serves 4

Enjoy,
Myrna

Worchestershire Chive Butter (for Steaks)

This is really nice to top a steak with while cooking. Not exactly low-cal. though.

1 tbsp. worchestershire sauce
1 tbsp. dry mustard
7 tbsp. butter
2 tbsp. chives
salt & pepper to taste

Combine butter, sauce, mustard and chives with fork. Season with salt and pepper. On a piece of plastic wrap, form butter into a log. Roll up and refrigerate until firm.

Enjoy,
Myrna

Vegetables in Coconut Gravey

This is great with namm bread and rice.

Any vegetables in season will do.

1 - 1 1/2 lbs vegetables (sweet potatoes, carrots, turnips, etc.)
2 tbsp. peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 fresh red chili, seeded & chopped
1 tsp. shrimp paste or fish sauce
2 strips of lemon rind
1 large tomato, peeled, seeded and chopped
2 c. consume
1 1/3 c. coconut milk
3 tsp. peanut butter
2 tsp. salt (to taste)

Slice veggies into small pieces. Heat oil in a medium saucepan and fry the onion until soft and starting to change colour. Add garlic, chili, shrimp paste and fry over low heat for 2 mins. Add lemon & tomato. Stir and cook until pulpy.

Add stock & coconut milk and bring to simmering with lid off. Add veggies according to the time they take to cook. they should be tender but still crisp. Stir in peanut butter & salt to taste.

Serves 6

Enjoy,
Myrna

Pork Curry

I love all kinds of curry and for once, one without any coconut milk.

2 lbs. boneless pork, cut into 1" cubes
2 large onions, finely chopped
1 c. mango chutney
salt to taste
1 tsp. ground turmeric
3 tsp. fish sauce
grated rind of one lemon
6 cloves garlic, peeled, minced
1 2" pice of ginger, peeled & minced
2 tsp. cayenne
1/4 c. peanut oil or corn oil
1 c. water

In a large bowl, in 2 tbsp of oil, combine the pork with onions, chutney, salt, turmeric, fish sauce, lemon rind, garlic, ginger and cayenne. Marinate, covered for 1 hour at room temp.

In a skillet, heat the rest of the oil, pour in the pork with the marinade, stir fry for 7 mins. over medium heat.

Sprinkle with water from time to time to keep curry from getting too thick. Add the rest of the water, lower heat & cook, covered for 20 mins.

Serves 4

Enjoy,
Myrna

Beets with Orange

I just love beets, boiled or roasted. So here's a nice one that has a lovely citrus taste to it.

12 -14 small beets, do not peel
butter
1 tbsp grated orange peel
1 - 2 tbsp orange juice
1 tbsp fresh tarragon (or 1 tsp. dried)
dash of fresh ground pepper

Cook beets in boiling, salted water for about 20 - 25 mins., or until they are barely tender. Let them cool slightly, cut off the stem and roots, and peel.

In pot, melt butter, add the orange peel and orange juice, stir. Add beets, stir. Add tarragon and pepper, mix well. Cook until beets are soft. Serve.

Enjoy,
Myrna

Chili Chicken with Basil & Coconut Cream

Yet another great dish with coconut cream. Yum!!

500 g chicken breast, boned, skinned
2 tbsp oil
1 onion
1 tsp. finely chopped small red chilies
1 c. shredded basil (fesh)
2 tbsp. fish sauce
1 tsp chopped cilantro
1 1/2 tsp sugar
1 c. coconut cream

Cut chicken into strips about 1/2" wide. Heat oil in pan, add onion and chilies. Stirfry until onion is soft. Add chicken, stirfry until chicken is tender. Add basil, fish sauce, cilantro & sugar, stirfry one minute.

Add coconut cream, stir mixture until heated through. Serve with rice

Serves 4

Enjoy,
Myrna

Chicken Curry (Vietnamese)

I love this one with Namm bread.

1 tsp. cayenne
1 tsp. ground cumin
1 tsp. corriander
1/4 tsp. ground cardomon
1/4 tsp. cloves
1 tsp. freshly ground black pepper
1 tsp. sugar
1/4 tsp. salt
3 lb of chicken - skinned, boned & coarsely chopped
2 c. sweet potatoes (not yams), peeled, diced
6 cloves garlic, peeled and chopped
1 large onion, finely chopped
4 bay leaves
grated rind of one lemon
2 c. coconut milk
1 c. carrots, cut into 1" long pieces
1 c. milk

Combine all the dry spices, sugar & salt and toss with chicken. Marinate for 1 hour at room temp.

In a large pan, heat oil for 1 min. over med. heat, add sweet potato & fry for 10 minutes. Remove the sweet potatoes, set aside.

Using the same pan, heat oil, fry garlic & onions for 3 mins. over low heat. Add the bay leaves and lemon rind. Stir and cook for 1 min.

Add chicken with marinade, mix well and cook over high heat for 2 mins., stirring occasionally. Add the coconut milk, mix well & cook covered for 10 mins. Add the carrots & milk, cook for 10 mins. Serve with Namm bread and rice.

Enjoy,
Myrna

Roast Cornish Game Hen

One day I really wanted to have roast chicken, but, being alone, I thought I could never eat the whole thing. So I went out and bought a Cornish Game Hen, and stuffed it's little carcass just like I would a chicken. Of course this had me laughing the whole time...do you know just how big a Game Hen's cavity is??? Anyways, it tasted great.

Game Hen for 1

1 Cornish Game Hen


Dressing

a bit of margarine
small amount of celery, diced
small amount of onions, chopped
little bit of parsley
dash of salt
dash of poultry seasoning
dash of pepper
2 or more slices of bread, cubed
small amount of egg, slightly beaten

Pre-heat oven to 350F.

In small pot, heat margarine, cook celery and onions until tender. Add parsley, salt, poultry seasoning & pepper, stir well until thoroughly mixed. Stir in bread cubes and eggs. Mix together well.

Rinse Game Hen inside and out. Remove giblet bag from the chest cavity if there is one. Pat dry (outside only). Stuff Game Hen with dressing. Folding the flaps of skin together at the back, tie string around the legs to keep that area sealed. Pin down flesh around neck area, thus sealing in the dressing. Place hen in roaster.

Brush skin with melted margarine, salt and pepper. Roast hen for 1 - 1.5 hours, or until done. Remove dressing from cavity, put into a bowl and serve with the Game Hen.

If using a cooking bag, it won't take as long to cook, follow directions on product.

Enjoy,
Myrna

Ceviche

This is one of my favourite summertime dishes. Great with crackers, on bread, or just as a side dish.

1 kg red snapper fillets
1 c. lime juice
3 jalapaneo peppers (or less)
1/2 c. olive oil
2 med. tomatoes, chopped
1/2 c. pimiento-stuffed green olives, chopped
1/4 c.chopped fresh parsley
1/4 c. chopped fresh cilantro
1 tbsp. chopped fresh oregano
1 tbsp. Worcestershire sauce
1 med. onion, chopped
1/2 c. tomato sauce ( I use ketchup)
1 clove garlic, crushed
1 tsp. salt

Remove skin and bones from fish. Chop fish into bite-size pieces. Combine fish and lime juice in bowl. Cover and let stand at room temp. for 15 mins. Drain fish, rinse under cold water; drain.

Remove seeds and membranes from peppers; chop peppers. Combine fish and peppers with remaining ingredients in bowl. Cover, refrigerate several hours or overnight. Remove from fridge about 20 mins. before serving.

Serves 4

Enjoy,
Myrna

Lemon Curd (Lemon Pudding)

I always loved lemon curd, and with this recipe you can make it as sweet or sour as you like.

Use lemon curd to fill tartlets, phyllo baskets, or use like a jam & spread on toast or scones. Tastes pretty good with strawberries too.

1 c. sugar
3 large eggs (yolk & whites)
1 egg yolk (extra)
1/2 c. unsalted butter, cut into pieces
6 tbsp. fresh lemon juice
2 tbsp. grated lemon peel

Whisk all ingredients in a heavy sauce pan over very low heat until butter melts. Cook until mixture thickens to consistancy of lightly whipped cream, whisking constantly, about 5 mins. Pour into a bowl. Cover & refrigerate until cold, about 4hours.

Enjoy,
Myrna

Grilled Bread with Tomato Tapa

Whenever I travel, instead of buying T-shirts as a rememberance, I buy cookbooks. This is one from a Tapa's book I bought in Spain.

6 thick slices French bread
3 fresh tomatoes
salt
Extra-virgin olive oil

Grill or toast the bread until golden brown. Cut the tomatoes in half. Rub one tomato half over each slice of bread, making sure some of the pulp remains on the bread. Sprinkle some salt and drizzle oil over each slice. Serve.

Enjoy,
Myrna

Honey Mustard Carrots

Something new to do with carrots.

4 med. carrots
1 tbsp. prepared mustard
1 tsp. honey
1/2 tsp. fresh lemon juice

Cut carrots in 1/4 inch thick matchsticks, in a steamer, steam over boiling water, covered until tender, about 4-5 mins. In a bowl, stir in remaining ingredients, salt & pepper to taste & toss with hot carrots.

Serves 2

Enjoy,
Myrna

Rosemary & Sage Focaccia Bread

This is my absolute favourite focaccia recipe. I found a recipe in a book years ago, but it didn't have all the elements I wanted, so I mixed about 3 recipes together to do this one.

2 1/2 tsp. active dry yeast (1 pkg)
2/3 c. warm water
1 c. unbleached flour
1/2 c. water, room temp.
1/3 c. white cooking wine
1/3 c. extra virgin olive oil
2 1/2 c. unbleached flour
2 tsp. sea salt
1 1/2 tbsp. chopped rosemary leaves (fresh)
1 1/2 tbsp. chopped sage leaves (fresh)
extra chopped rosemary & sage to sprinkle on top before cooking.

spritzer bottle with cold water (for spraying inside oven when cooking)
olive oil
balsamic vinegar

Place warm water in large mixing bowl, sprinkle yeast over. Whisk in, let stand for about 10 mins. Until creamy. Stir in flour & beat until smooth. Cover tightly with plastic wrap and let rise for about 30 mins.

Add the water, wine, olive oil, chopped rosemary & sage. Whisk in 1 c. flour and the salt, then beat in the rest of the flour until the dough is very soft and sticky. Knead on a lightly floured board, adding additional flour as needed, until dough is silky and shiney, it should be soft, but not wet.

First rise: Place dough in a lightly oiled bowl, cover tightly with plastic wrap, let rise until doubled, about 1 hr.

Second rise: Once the dough has doubled in bulk, remove from bowl and press into a lightly oiled 10.5 x 15.5 inch pan. Dimple it well with your fingertips, cover with a towel and let rise until doubled, about 45 mins.

Pre heat oven to 450F (with baking stone inside, if using) at least 30 mins. ahead. Before baking focaccia, gently dimple once again with your fingertips, drizzle with olive oil, sprinkle with sea salt,and extra herbs. Place focaccia in oven, reduce heat immediately to 400F, spray walls of oven with water from spritzer bottle. Spray the walls 3 times in the first 10 mins. of cooking. Bake focaccia for 25 - 30 mins, until golden. Immediately remove from pan, let cool. Serve with a side dish of a mixture of olive oil and balsamic vinegar. Dip bread into oil/vinegar and eat.

Makes one pan of focaccia

Enjoy,
Myrna

Red Shrimp Curry

As you can tell, I love trying all kinds of food, and really enjoyed this one.

1/2 tsp. red curry paste (or to taste)
1 13.5oz can coconut milk
1 8oz. bottle of clam juice
1 1/4 lbs large shrimp, peeled, deveined
1/3 c. chopped fresh cilantro
1 lime cut into wedges

Stir red curry paste in a large skillet over med-high heat until fragrant, about 1 min. Add coconut milk & clam juice & bring to a boil, whisking until paste dissolves. Boil until sauce is thick enough to coat a spoon, stirring ocassionally, about 7 mins. Add shrimp to sauce. Cook until shrimp turn pink & are just opague in the centre, turning ocassionally, for about 4 mins. Stir in cilantro. Salt & pepper to taste. Divide shrimp & sauce amoung 4 shallow bowls, garnish with lime wedges. Serve with rice.

Serves 4

Enjoy,
Myrna

Chicken Fajita

This is one of my own. It's simple and tastes pretty good. Not exactly what you'd expect in a fajita.

1 boneless, skinless chicken breast
red pepper
green pepper
yellow pepper
onion
favourite Spicey BBQ sauce
margarine or butter
lettuce (shredded) optional
tortilla wraps

Slice chicken into strips about 2" long. Slice peppers and onion in long, fine strips. In large pan, melt margarine, fry chicken and onion together until mostly done, stir often. Add peppers, cook for a few minutes until peppers start to brown. Stir in BBQ sauce and cover. Cook until chicken is cooked through.

Lay tortilla wrap on a plate, place a wide strip of chicken mixture in centre, add some lettuce if you'd like. Fold bottom up to about 1/2 way, then the sides, leaving the top open. Serve.

**This recipe makes about 2 fajitas, depending on how much filling you put in each.**

Enjoy,
Myrna

Cucumbers with Yoghurt

This is a light & refreshing side dish, good with East Indian Food.

2 small cucumbers
coarse cooking salt
2 tsp. cumin seeds (less if you're using ground cumin)
2 green onions, chopped
1 1/2 c. plain yoghurt
1 tbsp. lemon juice

Peel cucumbers, cut in half lengttwise, remove seeds. Finely chop cucumbers, place in strainer, sprinkle with salt. Let stand for 15 mins. Rinse under cold water, drain well. Place cumin seeds in small pan, stir over low heat until well browned. Combine all ingredients in bowl, mix well. Serve.

Serves 6

Enjoy,
Myrna

Cornish Game Hens with Onions

I just love Cornish Game Hen, although they can be expensive to buy. The sweetness of the onion mixture compliments the hen nicely.

9 tbsp. butter
3 large onions
6 tbsp sugar
1 c. red cooking wine (or dry red wine)
3 Cornish Game Hens, quarted, backbone removed
1/4 c. sherry wine vinegar
1 1/2 c. chicken stock
2 tbsp. flour
Chopped fresh parsley

Melt 3 tbsp. butter in large pan over med-high heat. Add onions & 3 tbsp. sugar. Cook until onions are golden, stirring after 15 mins. Reduce heat to med-low. Add wine & cook until onions are very tender and mixture is reduced to a thick jam-like consistancy, stirring frequently, about 40 mins. Set onion mixture aside.

Pre-heat oven to 450F. Melt 2 tbsp. butter in heavy large skillet over med-high heat. Add hen quarters & brown well on all sides, about 8 mins. Reserve skillet. Place hens on rimmed baking sheet. Sprinkle with salt & pepper. Bake until cooked through, about 20 mins.

Transfer hens to bowl, cover, keep warm. Add drippings from pan, vinegar and remaining 3 tbsp. of sugar to skillet used to brown hens. Bring to boil, scraping up any brown bits. Add stock & bring to a boil. Mix remaining 4 tbsp. of butter & flour in a small bowl, forming a paste. Whisk paste into stock mixture, boil until thickend to a sauce consistancy, about 3 mins. Salt & pepper to taste.

Rewarm onion mixture. Place one hen on each plate. Arrange onions around hens. Spoon sauce over, sprinkle with parsley. Serve.

Serves 6

Enjoy,
Myrna

Oven Baked Fish

My Mom has got to be the most amazing 'whatever's-in-the-fridge' cooks. She was born in the early years of WWII on a farm, and was always taught not to waste anything. On holidays, my parents always had an icecream pail full of pretels, nacho chips, cheezies, nuts & bolts, etc. in the front seat of the car for us kids to munch on. The crumbs from this icecream pail inspired this dish.

a couple fillets of a mild fish (cod, basa, etc.)
nacho chip, hard cheezies, pretzel, etc. crumbs
**if you don't have any, buy the products and grind in a blender to the consistancy of breadcrumbs**
flour
milk

Pre-heat oven to 350F. Wash fillets and pat dry. Place nacho,etc. crumbs into blender, grind to the consistancy of breadcrumbs. Place crumbs onto flat plate.
Dredge fillets in flour, shake off excess, dip in milk, then, cover in crumbs, pressing crumbs onto fillets.

Spray a baking sheet with non-stick baking spray, place fillets on sheet, place in oven. Bake 12 - 15 mins. or until fish is flakey.

Who says great food has to come from conventional places???

Enjoy,
Myrna

BBQ Baked Beans

One of my favourite summer sidedishes. Great with anything BBQed.

1 small onion
16 oz. can of pork & beans
1 pt your favourite spicey BBQ sauce (I like Bullseye original)
2 tsp. brown sugar
3 oz. prepared mustard
Dash of Worcestershire sauce

Pre-heat oven to 350F. Chop onion. Saute onion in saucepan. Put remaining ingredients into a bowl, stir to mix. Add sauted onions, stir. Pour into an oven-proof baking dish. Bake for 1 hour.

Variations

For a slightly different dish, add sliced weiners before baking. Or add grated cheese on top after the 1 hour. Bake another 5 - 10 mins. until cheese melts.

Servess 4

Enjoy,
Myrna

Zatirka (Potato Soup)

A few years ago, I suddenly got all ancestral and started to miss my heritage cooking. I hadn't had Zatirka since I was a kid, so dutifully called MOM to ask for the recipe. I must say, it tasted pretty darned good.

2 1/2 c. diced potatoes
2 c. water
salt
2 c. flour
2 c. milk
small onion, chopped
2-3 slices of bacon, cooked crisp and crumbled (if desired)

In 2 cups of water, boil diced potatoes for about 7 mins. (they should not be cooked through), salt to taste. In a small pan, fry the onions.

Make dough: in small bowl, mix 2 c. flour with just enough water to make a pliable dough.

When potoates are mostly cooked, pinch off little nuggets of dough and place into the soup, Add fried onions and bacon (if using), cook until potatoes and dough are done. Add 2 cups of milk, salt and pepper to taste, heat through and serve.

Enjoy,
Myrna

Mashed Potatoes with Mustard & Onions

I just love this recipe, it gives new life to the old mashed potato.

1 kg potatoes, peeled, diced
1 tbsp olive oil
2 tsp butter (more if required)
2 large onions, thinly sliced
2 tsp brown sugar
2 tsp balsamic vinegar
1 tbsp prepared mustard

You can either boil or roast the cubed potatoes.
Boil potatoes until tender, drain... or roast diced potatoes until done. Meanwhile, heat oil and some butter in frying pan, cook onions, stirring over low heat, about 15 mins, or until onion lightly browns. Add sugar and vinegar, cook, stirring until sugar disolves.

Mash potatoes with milk & 1 tsp of butter until smooth. Stir in mustard and 1/2 of the onions. Serve potatoes topped with the remaining onions.

Enjoy,
Myrna

Holubchi (Cabbage Rolls)

There are so many ways to make this Slavic dish. This is my Moms'. The Cabbage rolls are meant to be made small, just slightly larger than your thumb.

***PLEASE NOTE*** You will need to prepare cabbage a few days ahead, as it needs to be blanched, frozen,then thawed before making the rolls.

1 head green cabbage
1 can tomato soup
salt and pepper to taste
1 small onion, chopped
1 c. pearl or sushi rice
Seasoning salt
few slices of bacon, cooked crisp & crumbled (optional)
small amount of sauerkraut (optional)

Remove core of cabbage. In large pot of boiling water, blanch cabbage. Taking leaves apart carefully as they blanch. DO NOT COOK THROUGH. Remove leaves as they soften, immediately plunge into cold water to stop the cooking process. When all leaves have been blanched, and put into water, pat dry, put into plastic bags, then freeze for 2-3 days.

Thaw cabbage, then cut out the rib of each leaf (this makes the cabbage rolls softer). Meanwhile, wash rice thoroughly and cook as per package instructions ***do not fully cook rice, it needs to remain a bit hard***. Drain rice. Fry the onions. Add most of the onions (reserve some to be put between the layers of cabbage rolls), cooked bacon, salt & pepper to rice, mix well.

Cut each cabbage leaf into a rough triangle, the longest side being just slightly larger than your thumb. In the centre of each leaf, place a small amount of the rice mixture. Roll up, folding ends in as you go.

Spray a large casserole dish with non-stick cooking spray. Place a layer of rolls into the casserole dish, sprinkle with seasoning salt. Pour some of the tomato soup over top, add a bit of drained sauerkraut if you like. Repeat with the rest of the layers. Before baking, add some water to almost the top of the cabbage rolls, then add some fried onion and a bit of butter. Bake at 350F for about 1hr. covered, test after 1 hr, add more water if required. Cook until cabbage rolls are soft, and rice is done.

***the cooking time varies for some reason, it shouldn't be done in less than an hour, but could take up to 2.5 hours.

Enjoy,
Myrna

Beet Leaf Rolls

Since today is Good Friday and I'm not allowed to eat meat (only 2 days of the year--a religious thing), I thought I'd add this meat-less wonder.

This has got to the be the most awesome and addictive Ukranian/Russian/Polish dishes I've ever tasted. It was handed down on my Maternal Grandmother's (Baba's) side, for who knows how long. We don't know the actual name of the dish (I usually just ask my Mom to make the beet-leaf thingies) or where in Russia, Ukraine, or Poland it came from...as none of my other relatives have ever heard of it. My Mom suggested it may have started with the Doukhobors. Whatever it's origin it's delicious. Anyways, here goes...

40 young beet leaves med. sized
1 pk frozen bread dough, or make your own
1/4 c. butter
4 tsp. dill weed
1 tsp. garlic powder
500 ml half and half cream (or fresh farm cream)

Wash & dry beet leaves. Thaw bread and let rise. Cut dough into 3 inch lengths and roll finger-like. Wrap beet leaf around bread dough. Place in well buttered large square casserole dish. Bake at 350F until golden brown. Boil cream, add dill. Pour over beet rolls and bake for additional 20 minutes, covered. Remove from oven and serve.

Enjoy,
Myrna

Poached Basa with Orange Mustard Mayonnaise

This is one of my own. I've never liked 'gamey' tasting fish, so Basa is one of the few I eat. I also tend to be a saucy girl (I like sauce on most everything), so the addition of the orange mayo, for me, is almost the best part of the dish.

1 or 2 basa fillets

Poaching Liquid (Courte Bouillon)

white cooking wine
1/4 c. fish stock
1 bay leaf
margoram
rosemary

Mayo

prepared mayonnaise
juice of 3 oranges
grated peel of 1 orange
1 tbsp lemon juice
3-4 tbsp prepared mustard
salt and pepper to taste

In a small pot, bring orange juice to boil, simmer 15-20 mins. until reduced to 1/3 cup. Remove from heat, allow to cool. Mix juice into mayo, add grated orange peel, lemon juice and mustard. Salt & pepper to taste.

In small mixing bowl or glass measuring cup, mix the wine, fish stock, margoram, bay leaf, and rosemary.

In a larger pan, place basa fillets, pour wine & herb mixture over top. Heat over med heat until lightly boiling, lower heat, cover and simmer until fish is done. Remove fish to serving dish, discard liquid.

Serve with the Orange Mustard Mayo, and rice.

**Quick Note** Use best judgement with with poaching liquid, using more or less of any oth the ingedients, depending on what type of taste you want. ie. use more fish stock if you want the fish to taste saltier, use more wine, for a more fruity taste, etc.

Enjoy,
Myrna

Sate Sauce (Spicey Peanut Sauce)

This wonderful sauce is great for grilling.


1/2 c. roasted salted peanuts
1 onion, chopped
1/2 c. smooth peanut butter
2 cloves garlic, crushed
1/3 c. mango chutney
1/2 c. oil
2 tsp. light soy sauce
1/4 c. lemon juice
1/2 tsp. chili powder

Blend or process peanuts until finely crushed, add onion, process 20 seconds. Add peanut butter, garlic, oil, soy sauce, lemon juice, & chili powder, process until smooth.

Use as a brushing sauce when grilling skewered chicken, beef or prawns.

Enjoy,
Myrna

Chicken Sate (Grilled Chicken with Spicey Peanut Sauce)

I love almost anything with peanuts and peanut butter in it, so this recipe is perfect. This recipe is great for a weekend BBQ, if you want to try something different.

2 boneless chicken breasts, skinned
wood skewers

Sate Sauce

1/2 c. roasted salted peanuts
1 onion, chopped
1/2 c. peanut butter (smooth)
2 cloves garlic, crushed
1/3 c. mango chutney
1/2 c. oil
2 tsp. light soy sauce
1/4 c. lemon juice
1/2 tsp. chili powder

Early in day, soak skewers in water (for a few hours) to prevent burning during grilling.

Preheat grill to med. or oven to around 400F.

Blend or process peanuts until finely crushed, add onion, process 20 seconds. Add peanut butter, garlic, chutney, oil, soy sauce, lemon juice & chili powder until smooth.

Slice chicken into 1/4 inch thick, 1 inch wide strips (wide enough to be able to skewer with the bamboo). Thread the chicken onto the skewers.

Grill until chicken is done, brushing with sate sauce. Serve with rice and extra sauce on the side.

Enjoy,
Myrna

Feta with Rosemary Pepper & Honey

This is a sophisticated savory dessert, absolutely delicious and easy to make.

1/2 c. honey
1/4 c. water
2 tsp. chopped, fresh rosemary leaves
1 tsp. coarse black peppercorns
1 lb. feta chees, rinsed and patted dry

In a small saucepan, combine honey, water, rosemary, and peppercorns. Simmer, swirling pan occasionally until liquid is reduced to about 1/2 cup. Cool honey mixture to room temperature.

Cut feta into thin slices & serve drizzled with honey.

Serves 8 as a dessert.

Enjoy,
Myrna

Chicken Fricassee with Dumplings

This is one of the best comfort foods I've had. Perfect for a cold rainy day.

3 lbs. chicken parts (or as many boneless chicken breasts as you will eat)
**skin chicken if you prefer**
1/3 c. flour
1 1/2 tsp. salt
1 tsp. dried marjoram leaves
1/4 c. butter or margarine
2 med. onions, sliced
1 c. chopped celery
6 large carrots, peeled, pared, & halved
1 bay leaf
4 whole cloves
9 whole black peppercorns
1 can (13 3/4 oz) chicken broth

Dumplings
Makes 6 dumplings

1 1/2 c. packaged biscuit mix
chopped parsley
1 egg
1/4 c. milk
1/2 c. light cream


Wash chicken, dry on paper towels. On waxed paper combine flour, salt & marjoram, mix well. Dredge chicken in flour mixture, coating evenly. Shake off excess. Reserve leftover flour (about 2 tbsp.)

In 6 quart dutch oven, heat 2 tbsp of butter. When butter is hot, place chicken in pot and saute a few pieces at a time, skin side down, turning with tongs, until lightly browned on all sides, about 15 mins. Lift out with tongs, continue browning remaining chicken, adding more butter if required. Once all chicken is done, remove from pot, set aside.

To drippings, add onion, celery, carrots, bay leaf, cloves & black pepper. Saute, stirring 5 minutes. Stir in broth & 1 cup water, bring to a boil. Return chicken to pot, bring to a boil, reduce heat, cover and simmer for about 40 mins.

Dumplings In med. bowl, combine biscuit mix & parsley with fork, blend in egg & milk. Drop batter by rounded tablespoon 2-3 inches apart on top of chicken (try not to place dumplings in broth). Cook uncovered over low heat for 10 mins.

Cover tightly, cook another 10 mins. or until dumplings are light & fluffy. With slotted spoon, lift dumplings to baking dish, keep warm.

In a small bowl, combine the reserved flour mixture with light cream, stir until smooth. Stir flour mixture gently info fricassee, simmer 5 mins. or until mixture is thickened. Replace dumplings on top of chicken. Reheat gently until hot. Remove Bay leaf.

Serve

Serves 6

Enjoy,
Myrna

Roasted Yellow & Red Pepper Soup

This soup is so amazing and has a really high amount of vitamin C.

4 yellow bell pepers
2 red bell peppers
1 quart chicken stock (4 cups)
salt & pepper

Pre-heat oven to 400F. Place peppers in a shallow baking pan and roast for 20-30 mins, turning occasionally, until the skin has darkened and seperated. Put the peppers and any juice that has accumulated into a bowl, cover tightly and set aside. When the peppers have cooled, peel and seed them (do not do this in water).

Puree the peppers & any accumulated liquids in a blender. Pour puree into large pot, add chicken stock. Bring to a boil, salt & pepper to taste. Serve hot.

Serves 4

Enjoy,
Myrna

Skillet Breakfast

A few years ago I stopped eating bread products and grains due to stomach problems. It was pretty hard to come up with alternatives for breakfast, but this is one I came up with and it turned out really well.

There is no set amount of any of the ingredients, just make as much as you want to eat.

red pepper, cubed
green pepper, cubed
onion, cubed
your favorite breakfast sausage (I use Mitchell's), cubed
cheddar slice (or any cheese that melts nicely)
margarine

In a pan over med-high heat, melt margarine. Add sausage and onion. Fry until slightly browned. Add peppers. Cook until peppers brown, lower heat to low, tear cheddar slice into pieces and place on top of the meat & veggies. Cover, cook until cheese melts. Remove from heat and serve.

Enjoy,
Myrna

Coconut Prawns

This is a wonderful Caribbean recipe.

16 raw jumbo prawns
1 tbsp dry white wine
2 tbsp lime juice
4 cloves crushed garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c. desiccated coconut
2 tbsp finally chopped cilantro (coriander leaves)
2 tbsp plain flour
2 eggs, lightly beaten
vegetable oil for deep frying
2 limes, cut into wedges

Shell & devein prawns, leaving tails intact. Combine juice, garlic, salt & pepper in med. bowl, add prawns. Stir to coat, cover and refrigerate 1 hour.

Combine coconut & cilantro in shallow dish. Remove prawns from marinade, pat dry with paper towel, discard marinade. Place flour in plastic bag, add prawns, shake to coat. Remove prawns, shake off excess flour. Dip prawns in egg, then roll in coconut mixture until covered. Press coconut onto prawns.

Heat oil in pot or large saucepan, deep-fry prawns in batches, until golden. Serve with lime wedges.

Serves 4

Enjoy,
Myrna

Perogies

This is my Mom's version of Perogies, part of it is a hand-me-down from her Mom and part is all her own. Either way, it's my favourite.

Filling

2 1/2 lbs potatoes
1/2 bag dry cottage cheese (sometimes referred to as farmers' or baking cottage cheese)
dash of salt
feta cheese to taste (don't add too much, just enough to add a bit of kick)

Dough

2 c. flour
1/2 tsp salt
1 c. cold water
1 egg, slightly beaten
1/8 c. corn oil

Boil potatoes until done. Remove liquid. Chop dry cottage cheese and feta (if using). Add cottage cheese, feta and salt to potatoes. Mash or whip.

While potatoes are boiling prepare dough. Put all ingredients into bowl and beat. Dough should be cold but not too sticky. Let dough rest about 1/2 hour before using.

Pinch off dough (enough to handle easily) roll between hands until the 'rope' is about 1'' thick. Cut 1 - 1 1/2'' sections, roll each of these sections into a circle. Continue this technique until you use all the dough. Place filling in the centre, press to seal edges together to form a half-moon shape. If the dough circles dry out a bit too much before you use them, dip your finger into water and gently wipe on the edge of the half-moon shape.

Bring large pot of water to boil, add about 12 perogies at a time. Once they begin to boil, boil for about 5 minutes. If they boil to hard, they will break apart, so watch for this. Drain. Place cooked perogies into large bowl, drizzle with margarine or butter so they won't stick. Serve with sourcream.

Makes about 50 perogies.

Hints

As you are making the perogies, lightly dust them with flour, then set them down on a table covered with a sheet, cover prepared perogies with tea towels to prevent them from drying out.

If you want to freeze these place them in a single layer on a pan and freeze, placing them in bags after they are solid enough to not stick to each other. You can also place them in bags in a single layer and freeze, but you may have to fight to get them out again. You can either re-heat through boiling, or frying. You cannot fry unboiled perogies. If frying, do not use olive oil, the perogies won't brown.

Variations

Saurkraut or cheddar cheese instead of potato & cottage cheese. For sweet variations: blueberry or strawberry, I think Mom used the pie filling, but I'm not sure.

Some people like perogies with sourcream and bacon bits, my Dad likes them with stewed tomatoes. I'm not sure if that's with the fried or boiled ones, but there you go.

Once in awhile my Mom would make one with something totally different in it and the 3 of us kids would have a competition to find it first. Funny, the things you suddenly remember.

Enjoy,
Myrna

Roasted Vegetables with Thyme

My favourite way to make vegetables.

4 small onions, peeled, quartered through root end
2 fennel bulbs (anise), trimmed, each cut into 8 wedges
2 med. beets, peeled and quartered
8 oz. baby carrots, peeled
8 whole garlic cloves, unpeeled
1/4 c. extra virgin olive oil
2 1/2 tbsp chopped fresh thyme or 1 tbsp dried thyme (fresh tastes better)
2 tbsp dry white wine (or white cooking wine)
Fine Sea salt
Pepper

Preheat oven to 425F. Combine onions, fennel, carrots, and garlic in a large bowl. Add olive oil & thyme & stir gently to coat. Remove veggies to a large rimmed baking sheet. Put beets into the same large bowl that the other veggies were in, and repeat process. After placing all veggies (including beets) onto baking sheet, drizzle with wine, sprinkle with salt & pepper. Roast 35 mins. Gently turning vegetable half way through cooking. Roast until tender. Transfer to platter.

Cooking time may vary with oven and size of cut vegetable.

Also, the wine tends to smoke up the inside of the oven a bit, so have the fan on. (At least this always happens to me).

The vegetables also taste great the next day cut up and placed on top of a spinach salad.

Serves 8

Enjoy,
Myrna

Fried Eggplant & Onions

I don't even know how to describe this one, It's just so good. It's kind of a curry dish, but the mustard seed gives most of the taste to this dish.

2 large eggplants, thinly sliced
oil
2 large onions, sliced
1 tsp yellow mustard seed, or prepared mustard
1 tsp black mustard seed
2 tbsp sesame seeds
1/3 c. sultana
1/2 tsp chili powder
1 tsp ground turmeric
2 tsp flour
2 tsp sugar
2 tbsp lemon juice
1/3 c. plain yoghurt
2 tbsp coconut milk (I use a bit more, but I love coconut milk)

Fry eggplant til lightly browned, remove from pan, keep warm. Heat oil in saucepan, add onions & mustard seeds, stir over med. heat for about 4 mins. or until onions are soft & seeds begin to pop. Stir in sesame seeds, stir over med. heat for about 1min. or until seeds are golden.

Stir in sultanas, chili powder, turmeric, flour & sugar. Stir over med. heat for 2 mins. Stir in juice, yoghurt & coconut milk, bring to boil, reduce heat, simmer uncovered for 3 mins. Put eggplant back into pan, heat & serve.

Serves 4

Enjoy,
Myrna

Sweet & Sour Red Cabbage

One day I had a craving for this, I'd never even had it before. Guess it's my Ukranian/Russian heritage coming out. At any rate, I went in search of a recipe that made my mouth water, and this was it. I can't even remember where I found this one.

2 tbsp vegetable oil
1/2 onion, sliced
1/2 apple, peeled, cored, chopped
4 c. thinly sliced red cabbage
1/4 c. apple cider vinegar
1/4 c. sugar
1/4 tsp celery seed
1/4 c. crumbled, well cooked bacon (I like the maple flavoured stuff)

Heat oil in large saucepan over med-high heat. Add onion and apple, and saute until golden. About 7 minutes. Add cabbage, vinegar, sugar & celery seed and cook until cabbage is crisp-tender and liquid is reduced to a glaze, about 10 mins. Mix in bacon, season with salt & pepper. Serve.

Serves 4

Enjoy,
Myrna

Swimming Rama (Chicken with Spinach & Peanuts)

Yet another wonderful dish, I believe it originates in Thailand. But I could be wrong.

1 lb boneless chicken breasts
1 14oz can coconut milk
2 tsp red curry paste (more if you like it hotter)
1/8 c. fish sauce (this is quite salty, so use more or less depending on your tastes, but don't exceed 1/4 cup)
2 tbsp sugar
1/3 cup peanut butter or 1 cup ground roasted peanuts
spinach sliced into strips

Skin chicken, cut into 1/4 inch strips. Cook chicken in coconut milk on med. heat, for about 10 mins.

Remove the chicken, set aside. In the coconut milk, cook the red curry paste, sugar, fish sauce and peanut butter (or peanuts), on med. heat. Stirring constantly, for 10 mins. Add spinach, then the chicken, stir until hot.

Serve over rice.

Serves 3

Enjoy,
Myrna

Parmesan Chicken - Oven Fried

This is one of my favourites. Great comfort food.

1 egg, beaten
3 tsp. milk
1/2 c. grated parmesan cheese
1/4 c. fine dry bread crumbs
1 tsp oregano, crushed
1/2 tsp paprika
1/8 tsp pepper
2-2 1/2 lbs meaty chicken pieces (I use drumsticks)
2 tbsp margarine or butter

Pre heat oven to 375F. Combine egg & milk in a small bowl. Combine parmesan, breadcrumbs, oregano, paprika & pepper in shallow dish.

Skin chicken if desired. Dip chicken pieces into egg mixture, then coat with crumb misture. Arrange chicken in a greased 15'x10'x1' baking pan, so pieces don't touch. Drizzle melted butter over chicken.

Bake for 45 - 55 mins. or until the chicken is tender & not pink. Do not turn chicken pieces over while baking.

Serves 6

Enjoy,
Myrna

Sopa de Ajo (Garlic Soup)

This is one of my favourite 'I'm not feeling good', soups. If I feel a cold coming on, I make a batch of this and the cold doesn't stand a chance. Also, it tastes really good.

6 tbsp. olive oil
6 cloves garlic, chopped (I use alot more than this)
6 slice bread, cut into cubes
1 tsp paprika
7 cups chicken stock
salt to taste (optional - I find the stock is salty enough)
1 egg slightly beaten
chopped parsley (optional)
Mozzarella cheese (optional)

Heat oil in a soup pot, add the chopped garlic and bread cubes. Fry unitl lightly golden, then stir in paprika. Add the stock and salt. Cover & simmer for 5 - 10 mins. The bread should be almost dissolved. Pour egg into soup stirring to break it up as it poaches (it should resemble shreds). Cook another minute, until egg is done, then ladle into soup bowls and top with chopped parsley.

I tend to leave out the parsley, instead I like to add shredded mozzarella cheese on top.

Serves 4

Enjoy,
Myrna

Borscht

This is my Mom's recipe handed down to her from her Mom. I'm not sure what part of Ukraine or Russia it originates in, but I know for almost 3 generations, it was made this way in Mundare, Alberta.

Few things are ever measured when recipes are handed down, so use as much of each as you want, but base it on the amount of stock you use.

A Few Beets (I use 2 - 3 med. sized ones)
2 carrots
1 green onion
soup stock (beef or vegetable)
1 stalk celery
handful of peas
pinch of dill weed
1 tsp of vinegar
whipping cream (substitute yoghurt or sourcream if you prefer)
a bit of sugar (only if using whipping cream)

Wash beets, peel & cut into strips. Cut carrots, slice green onion & celery.

Put above veggies except peas into a pot, add one can soup stock and enough water to cover veggies & just a bit more. Add vinegar. (the vinegar keeps the beets from turning white). Cook until veggies are almost soft, then add peas.
Cool until veggies are done. Add Dill. Whip the cream with the sugar until stiff. Add dollup of whipcream on top of each bowl. Serve immediately.


Enjoy,
Myrna

Basa Baked with Chutney

This is a really simple recipe that has few ingredients and tastes really good.

Basa fillets (as many as you think you can eat)
salt & pepper
turmeric
Coconut milk
Chutney - my favourite is Sharwoods Major Grey Mango Chutney

Heat oven to 350F. Rinse and dry fillets. Put fillets in a baking dish, salt, pepper and sprinkle turmeric on both sides of fish. Spread chutney on top and pour some coconut milk over all. The coconut milk mixes with the chutney during baking and creates a delicious gravy. So add as much or as little of both chutney & coconut milk as you'd like. Bake for 12 - 15 mins. If using fish steaks, turn the fish once during cooking.

Serve over rice.

**swordfish and tuna steaks will also work in this recipe.

Enjoy,
Myrna