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