Archive for August, 2012
I found this recipe online, though I can’t be sure of which site anymore. Recently, I saw it on this site.
- 8 ounces spaghetti (we use fettuccine)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic (we used 1 clove garlic)
- 2 anchovies, minced (we did not use)
- 1/4 teaspoon red pepper flakes (we used ground black pepper)
- 1 28-ounce can of diced tomatoes
- 1 6-ounce can of tuna
- 2 tablespoons basil
1. Cook pasta as per package directions.
2. Heat oil in a skillet over medium0-high heat. Add garlic and cook 1 min. Add anchovies (if using) and pepper and cook 30 seconds. Add tomatoes (here is said to reduce heat and let cook 8 min, but we brought it to a boil until after we added the tuna.) Add tuna (we also added the basil instead of leaving it as a garnish like in the original recipe) and cook 2 more min. Serve over pasta.
Verdict: I liked this recipe. I think that the tuna worked well with the pasta and the tomatoes. It also worked well with the Parmesan cheese I sprinkled on top of the dish.
I found this recipe in a Marta Stewart book.
- 1/4 cup butter
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt (didn’t use because we use salted butter)
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup sugar
- 1/3 cup water
- 1/3 cup 35% cream
- 1 teaspoon vanilla
- 1/2 teaspoon salt (didn’t use)
- 1 cup pecans, chopped (we used a little less, probably around 3/4 cup)
1. Preheat oven to 325. (We followed Martha Stewart’s recommendation to use wax paper in a pan, but it just ended up stuck to the brownie).
2. Batter: Melt butter and chocolate (in microwave or over a pot of hot water). Let cool.
3. In a medium bowl, mix together flour, baking powder and salt (if using).
4. In a large bowl, beat together sugar and eggs. Add the chocolate mixture (if still warm, add a bit of the egg mixture to the chocolate first), milk and vanilla. Add flour mixture.
5. Pour batter into pan and bake 27-30 min or until done (this is where the problem with this recipe happened for us. After 30 min, the brownie wasn’t done, so we baked it some more. When our tested still came out with batter, we thought that maybe since we have to put it in the fridge later on, that the brownie was supposed to set more in the fridge. We probably should have just left it in longer.)
6. Topping: Bring sugar and water to a boil over medium-high heat. Stir until mixture comes to a boil, then stop. With a pastry brush, wipe down the sides of the pot. Continue to cook, swirling the pot occasionally for 5 to 7 min, or until mixture turns amber in colour. Remove from heat and immediately add cream, vanilla and salt (if using). Stir until smooth. Add pecans. Stir until caramel thickens slightly.
7. Pour caramel over cool brownies and refrigerate for 30 min to 1 hour, until set.
Verdict: I like gooey brownies, but because of the problems with baking, these were really undercooked. They set in the fridge, so they seemed to hold together, but they were way past gooey. They were also a little sweeter than we like.
I found this recipe in a Women’s Day magazine. The original recipe made 6 burgers, but we halved the whole thing to make 3.
- 1 can of tuna
- 1/4 cup mayonnaise
- 1/2 tablespoons ketchup
- 1/4 teaspoon salt
- 3/4 teaspoon onion salt (we had onion powder)
- 1/2 egg (we just kind of eye-balled this)
- 1/2 slice of bread, crusts removed
- 3 hamburger buns
- 1/2 tomato, sliced
- 1/8 teaspoon oregano
- 1/8 cup Parmesan cheese
1. In a bowl, mix together tuna, mayonnaise, ketchup, salt and onion salt (or onion powder).
2. Stir in egg. Bread up the bread and add to tuna mixture. Mix well.
3. Spoon a third of the mixture onto the bottom halves of each of the three hamburger buns. Top tuna with tomato slices and sprinkle with oregano and Parmesan cheese.
4. Broil burgers for 6 to 8 minutes, until cheese is browned.
Verdict: This was a really easy recipe to make, we just didn’t think it was an improvement over the tuna melts we normally make. We were not a fan of the taste of tuna and ketchup together.
I think I found this recipe in the French Metro newspaper.
- 3 apples
- 1 tablespoon lemon juice
- 1 pie crust (we used two to make a traditional pie)
- 1/3 cup butter
- 2/3 cup flour
- 2 tablespoons maple sugar (we used brown sugar)
- 1 cup maple syrup
- 1/2 cup apple juice
- 6 tablespoons 35% cream, divided
1. Peel and thinly slice the apples. Sprinkle them with lemon juice.
2. Place the crust in a pie dish and spread the apples over the crust.
3. Bake at 350F for 10 min.
4. In a pot, melt the butter. Mix in the flour and heat for 1 minute.
5. Add the maple (or brown) sugar, maple syrup, apple juice and half the cream. Whisk constantly over heat until it thickens.
6. Pour 1 cup of the caramel sauce over the apples. (At this point, after only 10 min in the oven, our crust wasn’t cooked. I am not sure if the original recipe intended an already pre-cooked crust, but it didn’t specify. After we had poured the caramel sauce on top, we put the second crust over and baked for another 30 min until the crusts were done.)
7. Add the rest of the cream to the remaining sauce. Mix well.
8. Serve pie with sauce.
Verdict: We didn’t really like the pie. The sauce really didn’t give the pie any other flavour.
I found this recipe on another food blog.
- 2 cups milk
- 5 1.25 ounce packets of hot chocolate
- 4 cups ice
- 1 cup heavy cream
- 2 tablespoons sugar
- (we didn’t use the 1/4 cup mini chocolate chips for decoration)
1. Combine milk and hot chocolate in a blender. Add ice and blend until ice is reduced to tiny pieces. Pour into glasses.
2. Whip the cream and sugar until it is whipped cream. Top each glass with some of the whipped cream (and add the chocolate chips, if desire).
Verdict: This is a really easy, really good recipe. Love the homemade whipped cream, which tasted so much better than some of the whipped cream I get in restaurants.
I found this recipe on the Food Network’s site.
- 1 1/4 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 2 leeks, bottom 4 inches only, washed well and chopped
- 2 celery stalks, chopped (we used carrots instead)
- 2 medium potatoes, cut into 1/2 inch pieces
- 1/2 pound green beans, trimmed and chopped into 1/2 inch pieces (we didn’t use)
- 2 cloves garlic, minced
- 1 1/2 cup milk
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup peas
- 2 tablespoons parsley
- 1 tablespoon thyme
- 3 sheets frozen phyllo dough, thawed
- 2 tablespoons Parmesan cheese
1. Preheat oven to 350F. (This was originally supposed to make 4 individual sized pot pies. We made two large ones instead.)
2. Season the chicken with salt and pepper to taste. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add chicken and cook until cooked through, about 5 min. Set chicken aside.
3. Add two more teaspoons of oil to the skillet. Add leeks and celery (or carrots) and cook 3 min, until vegetables soften. Add potatoes, garlic and green beans (if using). Salt and pepper to taste. Cook for 2 more minutes.
4. Add milk to the pan. Dissolved the flour into the chicken broth and add to the pan. Bring to boil. Cover and simmer for 10 min, stirring occasionally. Stir in the chicken, peas, parsley and thyme. Spoon mixture into baking dishes.
5. Unroll the phyllo dough and cut into halves (if making 2 pot pies, quarters if making four). Place ove section on each pie and brush with the remaining 2 teaspoons of oil. Sprinkle Parmesan cheese on top.
6. Place on a baking dish and bake until bubbling, 30 min.
Verdict: The nicest thing I can say about this dish is that it was weird tasting. I don’t know if it was because of the changes we made or something in the recipe itself, but it was weird.