Archive for February, 2016
This is a Minute Rice recipe (I think I found it on the back of one of their boxes of rice).
- 1 pound chicken breasts, cut into pieces
- 1 garlic clove, crushed
- 2 tablespoons oil
- 3 tablespoon soy sauce
- 1 tablespoon cornstarch
- 13 3/4 ounces of chicken broth
- 2 large carrots, cut into rounds
- 1 cup snow pea pods (we used 1 cup of broccoli florets, which was a suggested alternative in the recipe)
- 1 14 ounce can of corn, drained
- 2 scallions, cut into pieces
- 3/4 teaspoon ginger
- 1 1/2 cup rice
- Cook chicken and garlic in heated oil in a skillet until chicken lightly browned.
- Mix soy sauce and cornstarch in a small cup. Stir in with the chicken. Add broth, all vegetables and the ginger. Cook until liquid thickens and comes to a full boil.
- Stir in rice. Cover and remove from heat. Let stand 5 minutes (we let our stand for 15 because the rice didn’t look cooked after 5).
Verdict: This was a very quick, easy dish to make and it was delicious!
I think I found this recipe online somewhere, but I can’t remember where.
- 2 ounces unsweetened chocolate
- 1/2 cup butter (we used semi salted butter)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup flour
- Pinch of salt (we didn’t use because we use salted butter)
- 1/2 cup coarsely chopped walnuts
- Preheat oven to 375F. Butter an 8 inch square baking pan.
- In a saucepan, melt the chocolate and butter over low hear. Let cool slightly.
- In a medium bowl, beat the sugar, eggs and vanilla. Add the melted chocolate and mix until smooth. Stir in the flour and salt (if using). Add the chopped nuts.
- Pour batter into prepared baking pan. Bake for 25 minutes.
Verdict: This was a good but not great recipe. I’ve had brownies that had a richer taste, which is what I like in brownies. There wasn’t enough of a chocolate flavour to them.
I found this recipe in the French language Metro newspaper.
- 2 lbs. beef cubes
- 2 sliced onions (we did not use this much, maybe half an onion)
- 4 celery stalks
- 1 green pepper, sliced (we used baby potatoes instead)
- 1 box of mushrooms (my sister isn’t the biggest fan of mushrooms, so we only used half the box)
- 3 carrots, cut into rounds
- 1 28 ounce can of diced tomatoes
- 1 can of tomato soup
- 1/3 cup brown sugar
- 1/4 cup vinegar
- 1/2 teaspoon ginger
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Brown the beef in some oil and butter. Place in the bottom of a slow cooker or large oven pot (we cooked ours in the oven).
- Chop all the vegetables and add to the slow cooker or pot. Add the diced tomatoes and the tomato soup.
- Mix together the brown sugar, vinegar, ginger, salt, pepper, Worcestershire sauce and garlic powder. Pour over the stew.
- Cook in slow cooker for 6 to 7 hours on low or in oven at 350F for 3 hours.
Verdict: This was a delicious stew. It was perfect for the really cold night we had here. As I do not really like gravy, I love finding tomato based beef stews. Definitely a recipe to keep!
I found this recipe in the French language newspaper, Metro.
- 50g flour
- 50g butter
- 25g sugar
- 25g ground almond
- 2 apples, peeled and thinly sliced (we used 3 pretty large apples, because we wanted a lot of apple filling)
- 75g butter, melted
- 1/2 lemon
- 2 eggs
- 200g brown sugar
- 2/5 cups whipped cream
- Butter and flour the pie plate.
- Mix together the ingredients for the crust. The mixture will be crumbly. Press into the bottom of the pie plate.
- Preheat oven to 350F.
- Braise the apples in a bit of butter and the juice from the half lemon. Spread the cooked apples across the crust.
- Mix together the melted butter, eggs and brown sugar. Fold in the whipped cream. Pour over the apple mixture.
- Bake for 40min.
Verdict: Just from looking at the recipe I was a little annoyed by it. I measure my ingredients in cups and teaspoons, so I needed to use a scale to get the quantities the recipe called for, which seemed ridiculous.
I’ve always found it odd that while I love almonds (whole almonds, almonds in chocolate) I do not like the taste of almond extract (the cookies I made with almond essence were one of my least favourite). I assumed that I would be okay with ground almonds, but I think they ended being the main reason I disliked the crust of this pie so much.
The filling itself was very good. I’m glad we added the extra apple, because I think there wouldn’t have been enough apple without it.
I found this recipe online.
- 1 cup finely crushed garlic and onion flavored croutons
- 1/4 cup cornstarch
- 2 tablespoons soy sauce
- 2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces (we used chicken breast pieces)
- 1/4 cup canola oil
- In a large bowl, mix together the crouton crumbs and the cornstarch. Stir in the soy sauce. Add the chicken and toss to coat completely. Cover and refrigerate at least 30 minutes.
- Heat the oil in a large non-stick skillet. Add the chicken and cook between 20 to 25 minutes, until the chicken is cooked through.
Verdict: This was a good but not spectacular dish. The dry rub for the chicken didn’t really have a lot of depth to the flavor.