Archive for June, 2013

Cornmeal Waffles with Blueberry Compote

I found this recipe online.

  • 3/4 cup flour
  • 1/2 cup cornmeal
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 3 tablespoons oil
  • 2 eggs, separated
  • 1/2 teaspoon vanilla

Blueberry Compote

  • 1 cup apple juice
  • 1 tablespoon lemon juice
  • 2 cups blueberries
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon cinnamon


1. In a medium saucepan, bring apple juice and lemon juice to boiling. Reduce heat.

2. Simmer, uncovered, for 8 to 10 min or until reduced by half.

3. Stir in blueberries, lemon zest and cinnamon. Return to boiling. Reduce heat. Simmer, uncovered, for 5 more minutes.


1. In a large bowl, combine flour, cornmeal, brown sugar, baking powder and salt.

2. In a medium bowl, combine buttermilk, milk, oil, egg yolks and vanilla. Whisk to combine. Whisk into flour mixture; do not overmix.

3. In another bowl, beat egg whites until stiff peaks form. Fold into batter.

4. Make waffles as per instructions on your waffle maker.

Waffle Compote

Verdict: I found these waffles very grainy. My sister found them bland. The compote was delicious. It had a nice subtle lemon taste and was the best part of the dish.


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Farfalle with Peas and Prosciutto

I found this recipe online, but I don’t know on which page, originally.

  • 2 tablespoons olive oil
  • 1 large onion, halved a thinly sliced (we used more of a small onion)
  • 10 ounces of frozen petite peas (I don’t think our were petite)
  • 1/2 cup water
  • Salt and pepper to taste
  • 1 pound uncooked Farfalle noodles
  • 2 ounces prosciutto, minced
  • 2 tablespoons parsley (didn’t use)
  • 2 tablespoons butter
  • 3/4 cup grated Parmigiano-Reggiano cheese

1. In a large pan over medium heat, heat up the olive oil. Add onion and sauté until soft and caramelized, about 15 min. Add peas, water and season to taste. Bring to a simmer and cook, uncovered, stirring often until peas have thawed, about 5 min. Stir in prosciutto and parsley (if using).

2. Meanwhile, cook the pasta as directed on the package.

3. Drain pasta and return to pot. Add butter and toss until it melts. Add the pea and prosciutto and toss again. (Here is said to divide into bowls and top with cheese, we just added it to the pot and tossed again until it melted too.)

Farfalle Peas

Verdict: I really enjoyed this dish. Though it is a pretty rare pasta dish that I dislike. The prosciutto worked really nicely here and wasn’t as salty as I thought it would be. I liked having the cheese melted and mixed with everything.

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Vegetable and Cheddar Frittata

This is a Weight Watcher’s Recipe, although we didn’t stick to the healthy version they used.

  • 2 tablespoons cilantro or parsley (we used parsley. I find cilantro tastes like soap)
  • 1/4 teaspoon pepper
  • 4 eggs whites (we used 2 eggs)
  • 3 eggs (for 5 in total)
  • Cooking spray
  • 1 cup corn kernals (we used canned instead of frozen)
  • 1/2 cup thinly sliced onion
  • 16 cherry tomatoes, halved (we used 8, because we were only putting this in half the Fritatta as my sister doesn’t like tomatoes)
  • 1/2 cup old/sharp cheddar cheese, divided

1. Preheat the oven’s broiler.

2. Combine parsley (or cilantro), pepper and eggs in a bowl. Whisk well.

3. Heat a medium skillet over medium heat. Coat with cooking spray. Add corn and sauté one minute (because our corn wasn’t frozen, we probably should have started with the onion to give it more time to cook; end result: the onions weren’t as cooked as we normally like). Add tomatoes and onion and sauté 1 more minute. Sprinkle with 6 tablespoons of the cheese.

4. Pour egg mixture over top. Tilt skillet and carefully loosen edges with spatula, to allow the uncooked egg to flow under the cooked egg.

5. Wrap handle of skillet with foil and place under broiler for 2 minutes or until egg has set. Sprinkle with remaining cheese.

Cheddar Fritatta

Verdict: I liked this, though I personally find the combination of corn and egg a strange flavour profile. There is a sweetness to corn that doesn’t really work well with the taste of egg, for me personally.

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Crispy Chicken Wings

I found this recipe online somewhere, but I’m not sure where.

  • 1 teaspoon olive oil
  • 1 8-ounce package of salted corn tortilla chips
  • 2 eggs
  • 1 teaspoon paprika
  • Salt and pepper
  • 12 chicken wings (we made 20)
  • 1 cup salsa for serving (optional)

1. Preheat oven to 450F. Line two baking sheets with aluminum foil and brush foil with olive oil.

2. In a food processor, pulse chips until finely ground. Transfer to shallow dish.

3. In a separate bowl, whisk eggs with paprika, salt and pepper.

4. In batches, dip wings in eggs. Transfer to the ground chip dish and toss to coat. Arrange on baking sheets.

5. Bake 45-45 min, switching pans from top to bottom shelf mid way through. Serve with salsa if desired.

Crispy Chicken Wings

Verdict: I didn’t really like these. There wasn’t anything wrong with them (maybe I didn’t pulse the chips finely enough) but they just didn’t taste the way I like my chicken wings to taste. They weren’t moist enough (I didn’t serve with salsa, though I don’t know if that would have helped).

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Luscious Cream Puffs

This is a recipe I got from a Kraft magazine.

  • 1/2 block of frozen puff pastry, thawed
  • 1 cup cold milk
  • 1 package of instant vanilla pudding
  • 1/2 cup Whipped Cream
  • 1 square of Baker’s semi-sweet chocolate, melted

1.  Preheat oven to 400F.

2. Roll out pastry on a lightly floured surface into a 10 inch square. Cut into 9 3-inch circles with a cookie cutter. Place on baking sheet and bake 10 min. Let cool completely.

3. Meanwhile, in a large bowl, whisk together the milk and instant pudding powder for 2 min. Gently fold in whipped cream. Refrigerate 15 min.

4. Cut puffs horizontally in half. Spoon some pudding mixture onto the bottom halves. Cover with top. Drizzle each top with chocolate. Serve immediately or keep refrigerated until ready to serve.

Cream Puffs

Verdict: I really liked these. The puff pastry took a little longer to bake than 10 min though. It never really looked done and then they collapsed.

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Tortellini Lasagna

I found this recipe in one of my mother’s old magazine, Homemaker, from 1998.

  • 15 ounces of ricotta cheese
  • 1 egg, lightly beaten
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 1 pound ground beef
  • 3 cups spaghetti sauce
  • 19-25 ounces tortellini of any filling (we used cheese, we also used unfrozen rather than frozen as the original recipe specified)
  • 1 cup shredded mozzarella cheese
  • Grated Parmesan cheese (didn’t use)
  • Parsley (didn’t use)

1. In a small bowl, combine the ricotta, egg, Italian seasoning, salt and pepper.

2. In a skillet, brown beef. Drain.

3. Spread 1 cup of spaghetti sauce on the bottom of a large oven dish. Layer half of tortellini (we cooked ours beforehand), half of beef, half of ricotta and 1 more cup of spaghetti sauce. Repeat layers one more time. Cover and bake at 400F for 35 min.

4. Uncover, sprinkle with mozzarella cheese and bake 5-10 more minutes, until cheese is melted. Serve with Parmesan and parsley (we didn’t ).

Tortelinni Lasagna

Verdict: I tried this recipe this recipe because most of the ingredients were ones I liked and I wanted to give ricotta cheese another chance. I haven’t been fond of pasta stuffed ricotta meals I had eaten in the past, but I didn’t mind it here. The meal was cheesy and creamy and just delicious.

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Molten Chocolate Surprise

I got this recipe from Kraft.

It’s also my fourth attempt at a lava cake.

  • 4 squares of Baker’s semi-sweet chocolate
  • 1/2 cup butter
  • 2 eggs
  • 2 egg yolks (we just used a third egg)
  • 1 cup of icing sugar
  • 1/3 cup flour
  • 12 Chips Ahoy cookies (we needed 17)
  • 1/2 cup of thawed whipped cream (we didn’t use)

1. Preheat oven to 425F. Line 12 (or 17) muffins cups with paper liners.

2. In a microwave, melt the chocolate and butter together (we did it over a double-boiler). Stir until smooth.

3. Beat eggs, egg yolks (if using), icing sugar and flour together.

4. Gradually add egg mixture to chocolate mixture, beating constantly until well blended.

5. Place a cookie in the bottom of each muffin cup. Cover evenly with batter.

6. Bake 8 minutes or until cakes are firm around the edges but soft in centre. Remove from muffin pan and invert over dishes. Serve with whipped cream (we didn’t).

Molten Cake

Verdict: Yet another lava cake recipe that didn’t really work out. I think I am a pretty bad judge of when I should pull the cakes out of the oven. I seem to let them cook too long, so they are mostly cooked through. The batter also seemed to get underneath the cookie, so that you couldn’t see the chocolate chip cookie base as you could in the picture I saw of the recipe in the Kraft magazine I received. That being said, the end result was delicious. I am not sure if it would qualify as a cake, cookie, brownie or cupcake. It was gooey enough and the Chips Ahoy cookie wasn’t hard after baking. Yum!

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