Tag: salt

Garlic Roasted Sundried Tomato Shrimp

One of my blogs which I follow, Rasa Malaysia, shared this recipe recently. Its a great site, well worth visiting – http://rasamalaysia.com/ The recipe was full of flavour, ok, a little spicy, but you can adjust the original amount of chili flakes to your taste. You can always put some flakes in a small dish on the table and let your family or guests adjust the heat. It makes a beautiful dish!

Garlic Roasted Sun-Dried Tomatoes Shrimp Recipe

Serves 4 | Prep Time: 10 Mins | Cook Time: 10 Mins
Ingredients:
4 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil
1 heaping teaspoon chili flakes, or more to taste
1 lb shelled, deveined and tail-on shrimp
1/4 teaspoon salt or to taste
1 tablespoon parsley leaves, chopped
Method:
Heat up the oven to 375F.
Heat up a skillet with the olive oil on medium heat. Add the garlic and lightly sauté. Add the sun-dried tomatoes and the chili flakes, stir to mix well, until the oil becomes slightly red in color. Add shrimp, salt and parsley leaves, stir to combine well.

Bake at 375 degrees for 8 to 10 minutes*

* I have to admit I served the dish, forgetting all about the 10 minutes in the oven…LOL.It was still really awesome, but next time I should follow the recipe and see what difference it makes…

Serve over pasta or rice…

Advertisement

Cindy’s Pumpkin Pie

Just in time for Canadian Thanksgiving, Larry came across this recipe from allrecipes.com. He has been trying to perfect his pie crust recipes with some success. The problem here is finding the right flour, as whole wheat flower doesn’t taste that great, especially with pumpkin! Finding real pumpkin here in Mexico is a challenge except in late September or early October when we do have something called calabaza Halloween… He bought a smallish one and roasted it in the oven for about an hour at 325 and then scooped out the seeds, followed by the pulp. He put the pulp in the refrigerator overnight to allow it to cool. Instead of the separate spices you could use Pumpkin Pie Spice which is not always available here*

The secret to this recipe seems to be the vanilla ice cream… Thanks CindyAnn whoever you are!

Cindy’s Pumpkin Pie

  • 1 1/2 pints vanilla ice cream softened
  • 4 eggs (original recipe called for 3)
  • 1 3/4 cups pumpkin
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon*
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground ginger*
  • 2 – 9 inch pie shells (Larry used only 1 and filled it up)

Preheat oven to 220 degrees Celsius. Place the ice cream near the oven to soften.

In a large bowl, whisk together the eggs. Stir in the pumpkin, sugar, salt, cinnamon. ginger and nutmeg OR pumpkin pie spice. Mix in the softened ice cream until smooth. Pour filling into the pie shell. (If you have two much filling, place the remainder in Pyrex cups and bake separately).

Bake for 15 minutes in the preheated oven. Reduce temperature to 175 degrees C and bake an additional 30 to 40 minutes, or until filling is set.

Potatoes Cambray

Potatoes Chambray with Rosemary
This baked rosemary potato recipe is so quick and easy to put together. The flavor of the rosemary, combined with the olive oil and seasonings, make this a very tasty side dish.
1 1/2 kg young yellow potatoes, peeled ( 2-3 pounds)
3 Tablespoons olive oil
1 teaspoon dried rosemary
2 Tablespoons rosemary, fresh minced
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper

2 pieces of garlic..why not?
Preheat the oven to 425 degrees F.
Line an oven proof dish with aluminum foil.
Wash and peel the potatoes. For years now I hardly ever peel my potatoes…just wash. Dry them with a paper towel and place them into a mixing bowl.
Stir the olive oil together with the rosemary, paprika, garlic, salt and pepper and drizzle onto the potatoes. Toss to coat them as evenly as possible.
Place the potatoes into the oven and bake for 45 minutes or until golden brown. Turn the potatoes over at 20 minutes so both sides of the potatoes brown.

Pork Chops with Balsamic Sauce

This recipe would be great with mashed sweet potatoes. The sauce is awesome… Check out Canadian Living for more great recipes!!

Pork Chops with Balsamic Sauce

  • 2 T extra virgin olive oil
  • 2 tsp. dried Italian herbs
  • pinch salt
  • 4 pork loin centre pork chops
  • 2 T balsamic vinegar
  • 1 tsp. cornstarch
  • 3/4 cup sodium reduced chicken stock

In small bowl, mix together oil, Italian seasoning and salt. Brush over the chops.

In non stick skillet fry chops over medium heat until browned and just a hint of pink remains inside (about 4 minutes per side). Transfer to a plate and keep warm. Drain off fat from pan. Add balsamic vinegar to pan. Simmer over medium heat for 30 SECONDS. Whisk cornstarch into the stock and add to the pan. Bring to a boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened (about 1 minute). Return chops to pan, heat through, turning to coat.

Serve with the mashed sweet potatoes.

Chow Chow Relish

Chow-chow (also spelled chow chow or chow chow) is a North American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar. After preserving, chow-chow is served cold, most often as a condiment or relish. (Wikipedia)

Tis the season for lots of fresh veggies. While visiting our friend in Waterloo, we sampled her friend’s relish. It was dynamite! She graciously consented to share the recipe, so here it is. Let me know if you make it and liked it! Now that we are home again, I will be making a batch. She tells me it can make 10 to 12 jars…maybe I will sell it…LOL. Thanks again Lorna!!

Seriously, I will cut the recipe in half…

Chow Chow Relish

6 qt basket tomatoes (8-10 large tomatoes)
3 large diced onions
2 cups diced celery
2 green peppers diced
1 red pepper diced
1 or 2 hot peppers
1 ½ cups vinegar
4 cups sugar – I use 2 brown and 2 white
2 tbsp salt
1 tsp cinnamon
1 tsp ground cloves
1/3 cup pickling spice tied in cheesecloth

1. Blanch tomatoes in boiling water; peel and chop.
2. Dice celery, onion and peppers – size as desired. (I do quick pulses in food processor for convenience; makes the chili sauce more minced than diced)
3. Tie pickling spice in cheesecloth and add to pot.
4. Stir in vinegar, sugar and spices.
5. Bring to slow boil. Simmer about 3 hours, or until desired consistency is reached.
6. Put into sterilized jars and seal. Keep in a cool place.
7. ENJOY!

EGGS BENEDICT or EGGS MADELEINE WITH HOLLANDAISE SAUCE

I first had eggs Madeleine in a small restaurant on Hazelton Lane in Toronto back in the early 2000s. Needless to say I fell in love with the smoked salmon version of Benedict. Finally got up my nerve to try it since we always have smoked salmon in the fridge. Thanks to Tyler Florence of Food Network for his version, which I modified to include the salmon!

Hollandaise Sauce (Tyler Florence)

The sauce is the trickiest part. Have all of the sauce ingredients ready, put your muffins in the toaster BUT don’t start them. Have a pan ready to make your poached eggs!

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice OR sour orange juice if you can get it
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT/EGGS MADELEINE
4slices Canadian bacon* OR smoked salmon
2English muffins, split
2 teaspoons white vinegar
4eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish

*Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon OR smoked salmon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon Hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
Great served with fresh cooked asparagus spears!

One Dish Pasta with Roasted Red Peppers, Sun-Dried Tomato and Brie

Pasta with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

Searching for a pasta dish to use up the rest of my roasted peppers…I came across this one which turned out to be a one pot dinner! Eureka. I hate dishes…LOL. The original concept for the one pot pasta came from Martha Stewart. The recipe I adapted was from www.thekitchn.com With supervision this would be a good recipe for young cooks!

As always, my changes or substitutions are in red.

Serves 2 as large entree, or 4 as first course

12 ounces linguine, broken in half

1 cup packed basil leaves I used arugula…
1 cup coarsely chopped roasted red peppers buy a jar if you are in a hurry
1/2 cup sliced oil-packed sun-dried tomatoes mine turned out to be a jar of sun-dried tomato pesto
3-4 large garlic cloves, pressed
4 1/2 cups water or less

1 small can of green peas
2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces I substituted cubes of feta
Grated Parmesan, for serving
Good quality olive oil, for serving

  • Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)
    Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

NOTE: You can use almost any vegetables you like…

Homemade Shake and Bake

Ah yes, another pork chop recipe! You can’t blame me because pork is one of the best things in Mexico. I don’t buy the chops, I buy the loin and slice it to my desired thickness and then freeze what I am not going to use. Since I did not want to use the Smothered Pork Chop recipe, I decided I wanted to bake them for a change. Having no Shake and Bake, although it is available here, I searched the ‘Net for a homemade version, et voila! This recipe was very good and the Shake and Bake can be kept in a sealed jar for 1 to 2 months…good also with chicken…

Homemade Shake and Bake

3 cups bread crumbs – I used the Japanese Panko

1/4 cup vegetable oil

1 tbsp. salt

1 tbsp. dried onion flakes

3 tsp. paprika

2 tsp. sugar

1 tsp. garlic powder

1 tsp. pepper

1/2 tsp. cayenne I omitted this

1/2 tsp. dry parsley

1/2 tsp. dried basil

1/2 tsp. dry oregano

Mix all ingredients in a large bowl until evenly mixed and the crumbs are no longer clumpy from the oil.

Dump into a Mason jar or plastic container in the pantry for 1 to 2 months.

For Pork Chops – Preheat oven to 425 degrees. Dump some of the Shake and Bake in a large Ziploc bag. Rinse the chops in cold water. Let excess water run off. Place pork chops one at a time in the bag and shake until coated. Remove the chop from the bag, shaking off excess breading. Place on a cookie sheet lined with foil. Do the other chops. Bake for 15 to 20 minutes. Remember, pink is good in pork these days!

For Bone-in Chicken – As above, bake for 45 minutes.

Boneless Chicken – bake 20 minutes.

Recipe from The Black Peppercorn  www.theblackpeppercorn.com

Lee Hongs Cucumbers

My ex-wife and I have been making this simple salad for years! I have not thought about it much for several years until It came to me when I bought some nice English cucumbers in Mexico. Until today I never thought much about what the difference was between the different varieties besides the shape. This is what I found…

Definition: a variety of cucumber that is generally sweeter than the regular, common cucumber. It is longer, sometimes a bit thinner, and has very tiny seeds. In contrast, a regular cucumber has many large seeds, which can contribute to the bitter flavor.

As for Lee Hong…I have not a clue! Before summer ends, give this a try!

Heres the simple recipe DO NOT USE REGULAR CUCUMBERS!!!

Lee Hong’s Cucumbers
“I got this from the Best of Bridge cookbook. It is a real hit at BBQ’s as well as a side dish on a hot summer day. I make a big batch because people always want to take leftovers home! Tastes even better the next day, but the cucumber will be a bit wilted, but doesn’t affect the taste. Enjoy! Edited to include: You can also add some fresh dill weed to the dressing. It adds a nice flavor. Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn’t alter the taste too much. I have successfully used it in place of sugar. It depends on your taste buds.”
Ingredients
o 1 tablespoon salt
o 1 long English cucumber, sliced very thin ( do not use short green cucumbers)
o 6 tablespoons sugar
o 2 tablespoons vegetable oil
o 1 Spanish onion, thinly sliced
o 8 tablespoons white vinegar
o 6 tablespoons water
Directions
1. Slice cucumbers as thin as you can.
2. Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don’t over salt them.
3. Let stand 2 hours.
4. Rinse with cold water until no salt remains. Make sure you rinse salt out of cukes extremely well or the salty taste will stay.
5. Drain well and pat dry.
6. Thinly slice red onions and break apart rings.
7. In a separate bowl, mix sugar and oil, then add vinegar and water.
8. Add more sugar or vinegar if not sweet or sour enough.
9. It should have a nice tangy taste.
10. Add onions and cucumber to vinegar dressing.
11. Mix well.
12. Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
13. Serve with steak, chicken, at a BBQ or with a deli style sandwich!