Archive for May, 2013

Vegetable Springroll

I found this recipe in the French newspaper, 24.

  • 1 cup snow peas
  • 1 medium carrot, julienned
  • 2 zucchini, julienned
  • 1 red pepper, julienned (we didn’t use, because I do not like red peppers)
  • 6 roasted garlic cloves
  • Salt and pepper
  • 3 tablespoons of a mix of basil, parsley and scallions
  • 4 Phyllo pastry sheets
  • 1/4 cup olive oil

1. Set garlic in an oven proof dish. Drizzle with olive oil. Cover and bake at 350F for 45 min (it might be best to turn them once in awhile).

2. Blanch snow peas, carrot, zucchini and pepper (if using). Vegetables should still be a little crunchy.

3. Puree the garlic and mix into the vegetables. Add salt, pepper, and the basil, parsley and scallion.

4. Spread a Phyllo sheet on a parchment covered work surface (we split each sheet into two). Brush with olive oil. Place a couple spoonfuls on the sheet, along the edge of the narrowest part. Fold ends towards centre and roll to end. Repeat for other sheets.

5. Brush each roll with olive oil and cut slits into the top (we forgot this last part).

6. Bake 15 min at 400F.

Vegetable Springrolls

Verdict: These were very tasty, though not my favourite. Maybe it was the combination of vegetables, but there was something that I didn’t love about it.

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Toasted Marshmallow Cookies and Cream Milkshake

I found this recipe on another food blog.

  • 6 jumbo marshmallow (we only had the large ones, so we used 12 of them)
  • 6 cups of vanilla ice cream
  • 1 cup milk
  • 6 Oreos

1. Preheat oven to 400F and (the blog said to line a baking sheet with one of those silpat liners. Since we don’t have one we used parchment paper. The marshmallows stick a little but with a spatula we got most of it off). Line marshmallows in centre and bake 10-15 until golden on top.

2. Place ice cream, milk and toasted marshmallows in blender and blend until well combined. Add Oreo cookies and blend just enough to spread the cookies around.

ToastedMarshmallow

Verdict: We loved these, though I didn’t really taste any marshmallow flavor. My mom and sister said the sweetness was enhanced by the marshmallows, but I have to admit I wanted more of a marshmallow taste.

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Belgian Waffles

I found this recipe on another food blog.

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt (we didn’t use as we used salted butter)
  • 1/2 teaspoon dry active yeast
  • 1/2 cup milk
  • 1/2 cup sparkling mineral water
  • 1/4 cup butter, melted and still warm
  • 1/2 teaspoon vanilla
  • 1 egg yolk (I accidentally used the whole egg)
  • 2 egg whites
  • Pinch of cream of tartar

Night before you serve waffles

1.In a large bowl, mix together the flour, sugar, salt (if using) and yeast.

2. In a small saucepan over medium-high heat combine milk and water and heat to lukewarm.  Whisk in melted butter and vanilla.

3. Pour into dry ingredients and whisk until smooth. Cover tightly and let sit overnight.

Next morning

4. Preheat waffle iron.

5. Whisk egg yolk into batter (or the whole egg if you make a mistake like me).

6. Beat the egg whites and cream of tartar together until soft peaks form. Stir 1/3 of the egg whites into the batter and then fold in the rest.

7. Make waffles as per your waffle iron’s directions.

Belgian Waffles

Verdict: We made about 10 waffles at 1/4 cup of batter a waffle. They were crispy on the outside, which got them rave reviews from my sister. I didn’t really like the crispiness myself.

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Glazed Carrots

I found this recipe in a Betty Crocker Country Holidays magazine.

  • 1 1/2 pound of baby carrots
  • 1/3 cup brown sugar
  • 2 tablespoon butter
  • 1/2 teaspoon salt (didn’t use because we use salted butter)
  • 1/2 teaspoon orange peel

1. Heat 1 inch of water to boiling and add carrots. Reduce heat and simmer for 6 to 9 minutes or until tender-crisp. Drain and set aside.

2. In a skillet add the remaining ingredients over medium heat, stirring constantly until bubbly.

3. Return carrots to the skillet and reduce heat to low. Cook 5 minutes, stirring occasionally, until carrots are well glazed.

Glazed Carrots

Verdict: I really enjoyed these. I liked the taste of orange along with the carrots and the sweetness of the glaze.

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Baked Penne with Corn and Zucchini

I am pretty sure I found this recipe online, though I can no longer remember from which site.

  • Salt and pepper to taste
  • 1/2 pound penne
  • 6 tablespoons of olive oil
  • Kernels from 2 ears of corn
  • 8 zucchini, peeled and cut into half-moons
  • 1/2 onion, diced
  • 4 tomatoes, cut into 1 inch chunks
  • 1 tablespoon garlic
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes (we didn’t use)
  • 1 tablespoon tomato paste
  • 1/4 cup white wine (we used chicken broth instead)
  • 1/2 cup basil (we used a whole lot less)
  • 3/4 cup grated mozzarella cheese
  • 1/4 cup Parmigiano-Reggiano cheese, grated

1. Preheat oven to 400F.

2. Boil penne as directed on package until al dente. Drain, rinse under cold water and set aside.

3. Meanwhile, in a large skillet over medium-high heat, warm 3 tablespoons of the olive oil. Add the corn and season with salt and pepper to taste. Cook, stirring occasionally, 6-8 minutes, until corn is golden. Transfer to a bowl and set aside.

4. In the same skillet, add the remaining olive oil and zucchini (in batches). Season with salt and pepper to taste. Cook, stirring occasionally, until zucchini is tender and lightly golden brown, 6-8 min. Repeat in as many batches as needed, adding cooked zucchini to bowl with the corn.

5. Reduce heat to medium-low. Add the onion to the pan and salt and pepper to taste. Cook, stirring occasionally, until onion is translucent, 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes (if using) and cook, stirring occasionally, for 5 minutes, until a sauce begins to form. (At this point we used an immersion blender to break down the tomatoes to give us more sauce.) Add tomato paste and cook for 1 minute. Add white wine (or chicken broth) and cook 3 minutes, until sauce thickens.

6. (The original recipe says to mix this all in a skillet, but our largest skillet wasn’t large enough, so we used a baking dish.) Mix together (in the baking dish) the pasta, corn, zucchini, sauce, basil, mozzarella cheese and half the Parmigiano-Reggiano cheese. Sprinkle remaining Parmigiano-Reggiano on top and bake 20-25 minutes.

Baked Penne Corn

Verdict: For something that required as much effort as this the dish had to be pretty good. At the end, it was a pretty tasteless dish.

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Broccoli-Cheddar Chicken Bundles

This is a Kraft recipe.

  • 8 boneless, skinles chicken thighs (we used chicken breast pieces instead)
  • 1 cup broccoli florets
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1 pouch Shake’N Bake Extra Crispy Original Coating Mix

1. Preheat oven to 400F.

2. If using chicken thighs, smooth sides down. For chicken breasts, we flattened the pieces first. Top pieces evenly with broccoli, bacon and cheese.

3. Roll up each chicken pieces tightly, securing with toothpicks.

4. Place coating mix in shallow bowl and roll each chicken piece in it to coat. Place, seam side down, in a foil lined baking dish.

5. Bake 25 to 30 min, until chicken is done. Remove toothpicks before serving.

Chicken Broc Bundles

Verdict: These were very good and very easy to make. Although we didn’t seem to have enough of the coating mix as I don’t think ours came out as crispy as intended.

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Deep Dish Caramel Apple Pie

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

  • 3 cups flour
  • 1 cup butter, cold and cut into cubes
  • 2 eggs, beaten
  • 2 teaspoons white vinegar
  • Ice water
  • 7 cups apples, peeled, cored and thinly sliced
  • 1/2 cup caramel sauce
  • 1 tablespoon lemon juice

1. Cut the butter into the flour until mixture resembles coarse crumbs.

2. Place the beaten eggs and vinegar into a measuring cup and add ice water until it reaches 2/3 cup. Add to flour and mix until dough begins to clump.

3. Turn dough out into plastic wrap and form into a ball. Refrigerate until chilled. Divide into 2 and roll. Place one in the bottom of a 9 inch pie plate. Refrigerate 15 min. Roll out other half. Place on baking sheet and set aside in refrigerator.

4. Preheat oven to 435F.

5. Toss apples with caramel sauce and lemon juice. Pour into prepared pie shell. Top with reserved crust, making vent holes in top and pinching edges closed. Bake 45 min or until golden.

Deep Dish Caramel Pie

Verdict: This pie was disappointing. All of the caramel sauce melted during the baking and ended up in a pool at the bottom of the pie. Therefore the apples had no added taste to them.

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