Monthly Archives: November 2012
I know, what am I doing posting a salad recipe when it is almost WINTER!!! Because it is a hot salad and great with a pork roast. I have been making this for quite sometime and just came across it in my Kraft Foods Recipe Box today. If you are not familiar with the Kraft Foods site, once you sign up you can maintain your recipes online. Wherever you are at in the world you can go online and find that special recipe when you are at a friend’s house! Of course, it is also great with schnitzel or German sausage or bratwurst. It does make a large salad so cut the ingredients in half for two people. How much bacon you want to use is a personal preference…..
Hot German Potato Salad
6 medium potatoes, peeled, cooked and sliced (they look better peeled).
8 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 stalks celery, thinly sliced
1 Tbsp. flour
1/2cup cider or white vinegar
1/4tsp. each: Salt and pepper
PLACE potatoes in large bowl; set aside.
COOK and stir bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving 2 Tbsp. drippings in skillet. Set bacon aside.
ADD onion and celery to skillet; cook and stir until celery is crisp-tender. Blend in flour. Stir in water, vinegar, sugar, salt, pepper and bacon. Bring to boil. Cook on medium heat 5 minutes or until thickened, stirring occasionally. Pour over potatoes; mix lightly. Serve warm.
|Coconut Chicken Stew – Food and Drink Magazine
BY EMILY RICHARDS
|1 lb (500 g) boneless skinless chicken breasts or thighs
½ tsp (2 mL) ground cumin
½ tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste
1 tbsp (15 mL) vegetable oil
4 cloves garlic, slivered
1 stalk lemon grass, bruised and cut into 1-inch (2.5-cm) pieces*
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) coconut milk
3 cups (750 mL) baby spinach leaves
2 plum tomatoes, diced
2 tbsp (25 mL) fish or soy sauce
Cooked basmati or Thai jasmine rice*
Lime wedgesShredded coconut
*If you don’t have lemongrass, just had some orange and/or lemon juice to the rice when cooking to get the citrus flavour.
1. Chop chicken into bite-size pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes.
2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden.
3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender.
4. Serve each bowl with basmati rice and lime wedge and some shredded coconut.
This is a great BBQ recipe while you can still cook outdoors.
Steak with Blue Cheese and Sage
2 minced cloves of garlic
2 tbsp chopped fresh sage
2 tbsp balsamic vinegar
4 (2 lb/1 kg) strip loin grilling steak, 1/2 inch (1 cm) thick
1/2 cup crumbles gorgonzola or bleu cheese, (2 oz/60 g)
In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
We like to butterfly the steaks so there is a pocket in which to put the bleu cheese….
Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.
Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.
Alternatively, if you have butterflied the steaks, just before plating, place 1/4 of the blue cheese and a little more sage inside the steak and then close it to melt. If you do this at the beginning, the bleu cheese will run out all over the BBQ!