Archive for July, 2012

Gai Ding Almond Chicken

I got this recipe from Kraft.

  • 1/4 cup Balsamic vinaigrette dressing, divided
  • 1 small onion, chopped
  • 450g of chicken, cut into small pieces (we used breast instead of thighs)
  • 1 tablespoon soy sauce
  • 2 cups chopped broccoli
  • 2 stalks celery, chopped
  • 1 cup thinly sliced mushrooms (didn’t use, because I don’t like mushrooms)
  • 1 carrot, thinly sliced
  • 1/4 cup roasted almonds
  • 2 2/3 cup cooked rice

1. Heat 2 tablespoons of the dressing in a skillet over medium-high heat. Add onion and cook 1 min. Add chicken and cook until chicken is done, stirring occasionally. (I think we were supposed to remove the chicken and onion here, but we kept them in as we kept going with the recipe.)

2. Add remaining 2 tablespoons of dressing, soy sauce and vegetables to the skillet. Cook 4-5 min, stirring frequently.

3. (Here you return the chicken to the skillet if you removed it). Add in nuts. Serve over rice.

Verdict: I am not sure why, but we didn’t really like this recipe. It has everything in it that we would normally like, but something about the flavours didn’t work right. Or maybe because we left the chicken in the skillet when we weren’t supposed to somehow messed up how the vegetables cooked.


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Chocolate Brownie Ice-Cream Sandwiches

I found this recipe online somewhere, I think. I just can’t seem to find the page anymore. It originally had a chocolate sauce recipe that we didn’t make.

  • 3 cups ice cream
  • 175g unsweetened chocolate
  • 3/4 cup butter
  • 1 cup flour
  • 1/4 teaspoon salt (didn’t use because we use salted butter)
  • 5 eggs
  • 1 3/4 cup sugar
  • 2 teaspoons vanilla

1. Line a 17×11 inch pan with foil. Preheat oven to 350F.

2. In a pot over boiling water, melt butter and unsweetened chocolate. Remove from heat and let cool.

3. In a small bowl whisk together flour and salt (if using).

4. In a large bowl, mix together eggs and vanilla.

5. Mix a small amount of the egg mixture into the melted chocolate. Add the melted chocolate into the rest of the egg mixture. Mix in flour. Pour into prepared pan and bake 15 min until done. Remove and let cool completely.

6. Cut the brownie into pieces. Spread some ice cream onto the bottom of one piece and sandwich with another. Wrap in plastic wrap and freeze until firm. Repeat with all remaining brownies.

Verdict: These worked as brownies, but not so much as ice cream sandwiches. They were really good brownies! But even completely cool, the brownies still melted the ice cream so they came out of the freezer all on one side of the brownie.


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In Search Of: the Perfect Chocolate Chip Cookie Part 44: Coconut, Chocolate Chip and Almond Cookies

I found this recipe on another food blog.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (didn’t use because we use salted butter)
  • 1 1/2 cup chocolate chips
  • 1 1/2 cup flaked coconut
  • 1 cup almond slivers

1. Preheat oven to 375F.

2. In a large bowl, mix together the butter, sugar, brown sugar and vanilla. Add eggs.

3. In another bowl, mix together flour, baking soda and salt (if using). Mix into wet ingredients.

4. Add chocolate chips, coconut and almonds.

5. Drop by spoonfuls onto cookie sheets. Bake 8 to 10 min.

Verdict: I loved these cookies. There was something so addictive to the taste of them. Their flavour wasn’t a standard chocolate chip cookie flavour, but they were still amazing. We made four and a half dozen cookies. I, unfortunately, forgot to take any pictures of them.

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Vegetable Chicken Lasagna

I found this recipe in the French Metro newspaper.

  • 12 lasagna noodles
  • 2 cans of cream of mushroom soup
  • 1 1/2 cup milk
  • 4 chicken breasts (we used two large ones)
  • 1 cup broccoli
  • 1 onion
  • 3 carrots
  • Mozzarella cheese to taste (we used about 1 cup)

1. Cook the noodles and the chicken. Cut the chicken into strips. Boil the broccoli and the carrots until only slightly hard.

2. Mix the two cans of mushroom soup and the milk in a pot. Bring to boil. Reduce heat and let simmer 5 min.

3. Mix the vegetables and the chicken into the soup.

4. Spread some soup in the bottom of an oven dish. Top with a layer of noodles. Cover with more vegetable soup mixture. Repeat, ending with noodles. Cover with cheese.

5. Bake at350F for 45min.

Verdict: I love everything that is in this lasagna, but I didn’t like this lasagna. I don’t know if it was because I was disappointed in the lack of tomato sauce (I don’t think that’s it) or because there was just something off in the taste. I wish I had a better description than that.


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Four Layered Cinnamon Muffins

This is another recipe I found in the French Metro Newspaper.

  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon margarine or vegetable oil (I used vegetable oil)
  • 1 cup sour cream or plain yogurt (I used yogurt)
  • 1/2 cup sugar and 2 tablespoons of sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/4 cup brown sugar
  • Walnuts or pecans (it was an optional topping in the recipe and I did not use)
  • 1 teaspoon cinnamon

1. Preheat oven to 400F.

2. In a big bowl, mix the flour, baking powder, baking soda and salt. Add the vegetable oil (or margarine) and work it into the mixture until crumbly.

3. In another bowl, mix together the yogurt (or sour cream), 1/2 of sugar, egg and milk. Mix into the dry ingredients until just homogenous.

4. In a small bowl, mix together the brown sugar, cinnamon and the rest of the sugar (and nuts, if using).

5. Split half the batter across 12 muffin moulds. Sprinkle half the cinnamon mixture over the muffins. Cover with rest of batter and then rest of sugar.

6. Bake for 15 to 18 min or until done (mine needed about 15 min).

I made 8 large muffins (well 6 large and 2 medium-large). One is missing (for tasting purposes).

Verdict: These muffins were a major hit at work. I had also previously given this recipe to a co-worker of mine and she told me that now whenever she makes muffins her husband asks if it will be the cinnamon ones. I love the cinnamon that runs through the middle of these muffins.

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Burger ‘n Fries Pot Pie

I found this recipe on the Pillsbury website.

  • 1 1/2 lb ground beef
  • 1 large onion, chopped (I used a small to medium onion)
  • 2 tablespoons flour
  • 1 14.5 ounce can of diced tomatoes
  • 1 cup shredded cheddar cheese
  • 2 cups frozen French fries

1. Preheat oven to 450F.

2. In a skillet over medium-high heat, cook beef and onion until beef is cooked through and no longer pink. Sprinkle flour over beef mixture and cook for 1 min, stirring constantly. Stir in tomatoes and bring to boil. Remove from heat.

3. Spread beef mixture in a casserole dish. Sprinkle with cheese. Cover with fries.

4. Bake 20 min uncovered until potatoes are golden.

Verdict: This reminded me of an Italian poutine I had a little while ago, only with more meat and less sauce. And I had the same problem I had here that I had in that (and all other) poutines: the fries are too mushy and not crispy enough.

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Apple Cake

I am pretty sure I found this recipe in the French Metro newspaper.

  • 1 1/3 cup flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt (omitted because we use salted butter)
  • 1/4 cup butter, softened
  • 1 egg
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 2 apples


  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon

1.  Preheat oven to 350F.

2. In a large bowl, mix together the flour, sugar, baking powder and salt (if using).

3. Mix in the butter until you get a crumbly mixture. Make a well in the centre of the mixture.

4. In another bowl, mix together the egg, milk and vanilla. Pour into the well in the flour mixture. Mix just enough to dampen.

5. Pour mixture into a cake mould.

6. Peel and slice the apples. Press into the top of the cake batter.

7. Mix together the topping ingredients. Sprinkle on top of apples.

8. Bake for 35 min.

Verdict: This was delicious. The cake itself was good, but the apples and cinnamon topping on top made it great! And it tasted good with ice and caramel sauce too.

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