Mushroom Soup

I made a roast chicken on the weekend and boiled the carcass to make
chicken broth. Hmmm now what to do with the broth. Well.... first off I
head on over to Kevin's Blog  "Closet Cooking" for this tasty soup. I love
to read Kevin's blog. So many awesome recipes. You gotta check it out.

Hungarian Beigli - The 'ei' is pronounced like 'eye'

Heat the milk quite warm and add 1 tsp sugar and yeast. Let rise
for 10 minutes. In food processor add flour and butter, pulse for
a few seconds, don't pulse too long, you still want to see small chunks
of butter in the flour mixture. Add 2 beaten eggs, sugar and salt
Pulse a little bit more. Transfer mixture to a large bowl. Add the sugar
and yeast mixture. Knead dough. Cover and leave in a warm place
for one hour. It will rise double in size.

For walnut filling: I used the food processor to ground the walnuts.
Then add the sugar, vanilla and lemon zest. Pulse a few more
seconds. Transfer to a large bowl. In a microwave safe dish, melt
butter, add sour cream and mix well.

When the dough is ready form 4 small rounds. Roll them out into a
1/4 cm - 1/2 cm thick rectangle on a well floured board. Spread
filling onto the dough, leave a 2-3 cm strip along the sides. Makes
it easier when rolling. Put small dollops of the sour cream/butter all
over the filling. Roll the dough up and place on large cookie pan that
has been lined with wax paper and lightly buttered. Brush the top of
the rolls with slightly beaten egg. Prick the top and the sides of the rolls
with a fork. This prevents the dough from cracking.

Bake in preheated oven at 160 Celsius for about 30-35 mintues.

Enjoy!

June 1, 2009

Summer Salad

• 2 boneless chicken breasts, cooked and diced
• 1 apple, cored and diced
• 1 tbsp. lemon juice
• 1 head romaine lettuce, chopped
• 1 avocado
• 3 ounces feta cheese or goat cheese
• 1 cup fresh sliced strawberries
• 1/2 cup dried cranberries
• 1/2 cup balsamic vinaigrette mixed with 2 tbsp frozen orange juice

Toss the diced apple with the lemon juice in a large bowl; drain and discard
remaining lemon juice. Place the lettuce into the bowl, then sprinkle with the
diced chicken, avocado, cheese, strawberries, and cranberries. Gently toss the
salad with the balsamic vinaigrette, and serve immediately.

A really nice blend of ingredients. Great for summer BBQ's

May 3, 2009

Dad's Cookies

These cookies are really really good. The recipe is from the Best of Bridge
Grand Slam and The Best of the Best.

• Ingredients:
• 1 cup butter or margarine
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 cups rolled oats
• 1 1/2 cups flour
• 1 cup coconut
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 Tbsp. molasses
• 1 tsp. vanilla
• 1 1/2 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. nutmeg

Instructions:

Combine butter and sugars. Add egg then remaining ingredients.
Mix well. Roll into small balls and place on greased cookie sheet.
Do not press down. Bake at 350 F. for 10 - 12 minutes.
Makes 4 dozen. Enjoy!

April 15, 2009

Blueberry Jam

I know it's not blueberry season but I had some frozen blueberries
in the freezer from last summer. We were craving something homemade
and SWEET! This recipe is so good!

INGREDIENTS:

• 4 cups fresh blueberries
• 2 cups sugar
• 1 (3 ounce) package lemon flavored gelatin

DIRECTIONS:

In a large saucepan, slightly crush 2 cups of blueberries. Add
remaining berries and sugar, mix well. Bring to a boil, stirring
constantly. Remove from the heat; stir in gelatin until dissolved.
Pour hot jam into jars or containers.

February 26th, 2009

Apple Crisp

This is so delicious and easy to make. Serve with vanilla ice cream.

Red Potatoes and Thyme

My sister shared a recipe with me today that I would like
to share with you.

Directions:
In a deep, medium skillet bring water to a boil. Add potatoes
and simmer 12-15 minutes, until fork tender.
Drain potatoes in a colander. Return the pan you cooked the
potatoes in and add the butter and olive oil. When butter
melts add potatoes. Season with salt and pepper and chopped
thyme. Brown the potatoes, turning occasionally. 7 or 8 minutes.
Yield: 6 servings

February 17, 2009

Rosemary Bread (for bread machine)

Another great bread for your bread machine. Just dip into a little
olive oil and enjoy.

This bread comes out light and is very good.
I found this recipe online at www.allrecpies.com

INGREDIENTS:
1 cup water
3 tbsp. olive oil
1 1/2 tsp. sugar
1 1/2 tsp. salt ( I use 1/2 tsp. salt )
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
1 tbsp. dried rosemary ( I used 1/2 tbsp.)
2 1/2 cups bread flour
1 packet or 1 1/2 tsp. active dry yeast

DIRECTIONS:
Place ingredients in bread machine pan in order given.
Select white bread cycle.

My bread machine is for a 1 1/2 lb. - 2 lb. loaf

January 24, 2009

 Pasta Salad with Feta & Sun-dried Tomatoes

This is a great salad, my husband and I think it tastes
pretty good. We enjoy this salad with crusty bread,
whatever main dish you're having for supper and a
glass of white wine.

ingredients:

 preparation:

I don't think I could ever get tired of banana bread. Like me I'm
sure you have you're favorite recipe, but I always like to try new ones.
If you're looking to try something different, how about cream cheese
banana bread. Give this one a try. Email me and let me know how
you liked it. ( ca.betts AT hotmail DOT com )

This recipe is for two loaves.

Preheat oven to 350. Grease two loaf pans.

• 3/4 c. butter softened
• 8 oz. cream cheese, softened
• 2 c. sugar
• 2 eggs
• 2-3 mashed bananas
• 1/2 tsp. vanilla extract
• 3 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1 tbsp grated lemon rind
• 1 c. chopped pecans or walnuts (optional)

Beat butter and cream cheese until creamy. Gradually add sugar, beat until light and fluffy. Blend in eggs. Add mashed bananas, vanilla and mix until well combined.  Gradually add the flour, baking powder, baking soda and salt. Beat at low speed until just blended. Fold in nuts and grated lemon. Spoon batter into two greased and floured 8x4 loaf pans.
Bake for 50-60 minutes. Remove from pans and cool on wire rack.

Enjoy!

Every Easter I make Date Squares. I haven't a clue why, because
it's not a tradition I was brought up on. However I suppose it's
now my tradition. These squares are quite good.

Crumb Layer

• 1 1/4 cups flour
• 1 1/2 cups oats
• 1 cup brown sugar (packed)
• 1 tsp baking soda
• dash salt
• 1 cup cold butter

Filling

• 1 pkg. dates (450 -500 grams)
• 1/2 cup sugar
• 2/3 cup water
• 1 drop vanilla essential oil
• 1 drop lemon essential oil

Preheat oven to 350 F. Line an 9-inch square cake pan with foil
or parchment paper and butter lightly, then set aside. Measure
flour, oats, sugar, soda, salt and butter into large bowl. Cut in butter
until mixture is crumbly. Spread 2/3 of the crumb mixture in greased
pan. Set aside. In a saucepan combine dates, sugar and water. Bring
to boil and simmer until mixture is mushy. Spread over bottom layer
of crumbs. Sprinkle remaining crumbs over top. Press down slightly
with your hand. Bake for 30 minutes. Cut into squares.

• 1 small onion (chopped)
• 4 cloves of garlic (minced)
• 2 tbsps. olive oil
• 1 can chickpeas
• 3/4 cup tahini
• 2 tbsps. Braggs or soy sauce
• 1/4 - 1/2 cup lemon juice
• 1/4 cup fresh parsley (chopped)
• 1 tsp. cumin
• 1 tsp. salt
• dash paprika (optional)

Sauté onions and garlic in olive oil on medium heat until onions are transparent. In a blender or food processor blend the sautéed
onions and the rest of the ingredients (except paprika) until you
reach the desired consistency.  Sprinkle paprika on top. 
Makes approx. 2 cups.  

Sauté  onions and garlic until transparent in color.

Put all ingredients in Food Processor.

Process until desired consistency.

Then enjoy with pita bread or vegetables!