Chickpea Curry

I love chickpeas.  Here is an easy recipe from Peak of Market for a hot dish
for one of the cold days we will be facing in the upcoming months.

2 tbsp (30 ml) vegetable oil
1 onion, chopped
1 small piece of cinnamon stick
2 garlic cloves, crushed or minced
1 tbsp (15 ml) ginger root, finely grated
2 ripe tomatoes, chopped
2 cans chickpeas, drained but save liquid
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) ground coriander
1/2 tsp (2 ml) salt

In large skillet, heat oil.  Add onion and cinnamon stick.
Cook stirring until onion is soft, about 10 minutes.
Add ginger and garlic and continue cooking another 3 minutes.
Add tomatoes and simmer about 10 minutes until tomatoes are soft.
Stir in chickpeas, cumin, coriander and salt.  Simmer 10-12 minutes.
Add about 1 cup reserved chickpea liquid to make it saucy.

Serves 4

Chocolate-Raspberry Thumbprint Cookies

This is an easy Kraft recipe cookie.  If you do not want raspberry
jam for the filling, use another flavour or try a whole almond or
hazelnut instead.

2 cups flour
1 tsp baking soda
1/4 tsp salt
4 squares Baker's unsweetened chocolate, chopped
1/2 cup butter
1 pkg (250 gr/ /8oz) brick cream cheese, softened      
1 - 1/4 cups granulated sugar, divided
1 egg
1 tsp vanilla
1/3 cup raspberry jam

Mix flour, baking soda and salt in one bowl.
Melt chocolate and butter together.  Whisk in cream cheese.
Add one cup sugar, egg and vanilla.  Mix well.
Stir in flour mixture to form dough.  Refrigerate 15 minutes.

Roll dough into 1" balls.  Coat with remaining sugar.
Place on prepared cookie sheets and press thumb into centre
of each ball.  Fill each indentation with about 1/4 tsp jam.

Bake at 375F for 8 to 10 minutes.  Cool on baking sheet for
one minute then transfer cookies onto cooling racks.

Tomato Couscous Salad

A quick and easy dish using a couple of those garden tomatoes many of
you are harvesting right now.  Recipe from Peak of Market.

1 cup (250ml) couscous
1/4 cup (50ml) lemon juice
1/4 cup (50 ml) olive oil
2 large tomatoes, diced
1/3 cup (75 ml) onion, diced
1 medium zucchini. diced
1/2 cup (125 ml) fresh basil leaves, chopped
1/2 cup (125 ml) feta cheese, crumbled

In a medium saucepan, bring 1- 1/4 cups (300 ml) water to a boil.
Stir in couscous and cover.  Remove from heat and let stand 5 minutes.
Fluff couscous with fork.  Let cool uncovered for 10 minutes.

Stir in remaining ingredients except cheese.  Refrigerate at least 4 hours.
Add cheese and serve.

Spoon into lettuce cups or use a a filling for pita bread.

Seeded Romano Biscotti

A recipe I got from either Bon Appetit or Gourmet magazine.
I often make them small and serve as crackers with cheese.

1 cup all-purpose flour
1 cup whole wheat flour
2  1/2 tsp baking powder
1/2 tsp salt
3/4 cup grated Romano cheese
3/4 cup mixes seeds (poppy, sesame, sunflower, or your favs)
2 large eggs
1/2 cup dry white wine
1/4 cup olive oil
2 tbsp coarse sea salt

Preheat oven to 350F.  Line large baking sheet with parchment paper, foil, or
one of those handy non-stick baking pads.

In large bowl mix flours, baking powder, and 1/2 tsp salt.  Stir in cheese
and seeds.  In smaller bowl beat eggs until fluffy.  add wine and olive oil.
Stir wet mixture into dry ingredients to form a dough.  Form dough into
a loaf on prepared baking sheet.  For smaller biscotti make two loaves.
Sprinkle with the course sea salt.   Bake 25-30 minutes until small cracks
appear and loaf seems firm when touched.  If making smaller loaves check
after about 20 minutes.

Slide loaf onto large cutting board and cut crosswise into 1/4 inch slices.
A really sharp serrated blade makes job easier.  Place slices upright on
baking sheet.  Mine always fall down so I just lay them flat.  Reduce
oven to 325F and bake 20-25 minutes or until biscotti are dry to the
touch.  If you had to lie your biscotti flat, you can flip them halfway
through the baking time.

Let cool completely and store in airtight container or bag.
Makes about 24 large biscotti.

Gourmet Eggs

One of those handy recipes that can be made the night ahead of a brunch on
Sunday or a holiday.  Recipe came from a cousin-in-law many years ago.

3/4 cups crushed cracker crumbs (Ritz is my fav)
3 tbsp melted butter
12 hard cooked eggs, sliced
12 strips crispy cooked bacon, crumbled
1 pint (500 gr) sour cream (make sure it does not have gelatin)
2 tbsp milk
1 tsp instant minced onion
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1 cup shredded aged cheddar (or cheese of your choice)

Mix cracker crumbs and butter.  Sprinkle on bottom of baking dish (I use
an 8" x 12" pan).  Arrange sliced eggs over crumbs.  Mix together remaining
ingredients except cheese and spread over eggs.  Sprinkle cheese on top.
Cover dish and refrigerate overnight.  Heat oven to 350F and bake for
30minutes.  Garnish with more crumbled bacon if you wish.

Ham and Swiss Puffs

Recipe from a very old Family Circle cookbook.  Great make ahead recipe for brunch.

2 cups ground cooked ham (about 1 pound)
2 cups grate Swiss cheese (about 1/2 pound)
1/2  cup mayonnaise or salad dressing
1 teaspoon prepared mustard
12 slices sandwich bread, toasted
6 eggs
2-1/4 cups milk

Combine ground ham, grated cheese, mayonnaise or salad dressing and mustard.
Spread mixture on 6 slices of toast.  Cover with remaining slices of toast.
Cut each sandwich diagonally into four triangles.
Stand, crust edge down, into a buttered 9" x 13" pan.
Beat eggs with milk.
Pour over sandwich triangles, cover and chill at least 4 hours or overnight.
Bake at 325F for about 35 minutes or until custard sets.
Let cool slightly so it is easier to cut.  

Artichoke Asiago Squares

A recipe I found on Food Network Canada.  Great appetizer.

2 cups jarred marinated artichokes, drained
1 cup frozen chopped spinach, thawed and squeezed
1/2  cup chopped onion
1 clove garlic, minced
2 tbsps lemon juice
1 tbsp chopped fresh oregano
4 large eggs
1/4  cup dry breadcrumbs
1/2 lb grated Asiago cheese

Preheat oven to 350F.  Grease and line an 8" pan with parchment paper.
In food processor, pulse artichokes, spinach, onion, garlic and oregano
just till finely chopped.  Pulse in eggs, then breadcrumbs, then Asiago.
Scrape mixture into prepared pan and spread out.  Bake 20-25 minutes
until set.  Cool to room temperature before slicing.  Serve at room
temperature or warm slightly at 325F for 10 minutes.

If you do not have a food processor, no worries.  You just have to
finely chop the artichokes, spinach, onion, garlic and oregano by hand.


  

Cherry Pecan Torte

Super easy and versatile
It need not be cherry.  Try blueberry or lemon curd.

6 eggs whites
1/2 tsp cream of tartar
2 cups granulated sugar
2 cups saltine cracker crumbs
3/4 cup chopped pecans
2 tsp vanilla
2 cups whipping cream, whipped
1 can cherry pie filling

Beat egg whites until foamy.  Add cream of tartar.
Keep beating egg whites and gradually add sugar till there are stiff peaks.
Fold in saltine crumbs and pecans.
Spread into greased 9" x 13" pan.
Bake at 305F for about 25 minutes.
Cool completely (can make ahead).
Spread whipped cream over base and spoon cherry filling over cream.
Chill for at least 1 hour.

Fudge Oatmeal Cake

A standby recipe from one of my step-sisters.
Great for birthday cakes and dessert anytime.

1 cup rolled oats
1  1/2 cups boiling water
1 cup flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1  1/2 cups granulated sugar
1/2 cup butter, melted
1 tsp vanilla
2 eggs

Combine oats with boiling water and let cool.
Add remaining ingredients to make batter.
Pour into greased 9" x 13" pan.
Bake at 350F for about 35 minutes or until done in centre.
Cool and eat as is with ice cream or ice with cream cheese icing.

Double Berry Cake

This cake is easy to make and not too sweet.
You can use fresh or frozen berries.
From an old issue of Canadian Living

3 cups blueberries
2 cups cranberries, coarsely chopped
1 tbsp flour
1 cup butter, softened
1 ½ cups granulated sugar
2 tsp vanilla
4 eggs
3 cups flour
2 tsp baking powder
½ tsp salt
2/3 cup milk

Toss together berries and 1 tbsp flour.
Cream butter and sugar.  Add vanilla and eggs.
Mix flour, baking powder and salt.
Stir in dry ingredients into butter one third at a time alternating with milk.
Stir in berries.  Pour batter into greased 9" x 13" pan.
Sprinkle top with some extra granulated sugar.
Bake at 350F for 50-60 minutes till done.
Cool and enjoy.

Delicious Tomato Bread

A favourite recipe of my cousin-in-law, Dianne.
I've have made this recipe by substituting the biscuit mix with a from scratch biscuit recipe.

1 cup buttermilk biscuit mix
1/3 cup milk
2 large tomatoes, sliced
1 tbsp. butter
1 medium onion, chopped
1 clove garlic, minced
1/3 cup sour cream
3 tbsp. mayonnaise
1/2 cup shredded aged cheddar cheese
1/2 tsp. salt
1/8 tsp. ground oregano
dash each of ground sage, paprika, pepper


Combine biscuit mix and milk.  Mix to form dough.
Pat into an 8" or 9" square pan pressing dough up the sides to form
a shallow rim.  Place tomato slices onto of dough.

Melt butter in fry pan and add onion and garlic.  Saute until translucent.
Add remaining ingredients and spoon over tomato slices.  Sprinkle with
a little extra paprika if you like.

Bake at 400F for 20-25 minutes.  Let stand 10-20 minutes so it will cut easier.

Banana Cherry Slice

A very old recipe my mother cut out of the long defunct Winnipeg Tribune

1  1/2 cups flour
2/3 cup cold butter (add a pinch of salt if you use unsalted butter)
3 tbsp brown sugar

35 large marshmallows
17 maraschino cherries, chopped
2 ripe bananas, mashed

Cut butter into flour and brown sugar to make a crumb mixture.
Press into bottom of 9" x 13" greased pan.
Bake crust at 300F for 20 minutes.  Let cool.
Melt marshmallows in top of double boiler (or in microwave).
Stir in fruit.  Spoon over cooled base and chill.

Icing:
1/2 cup soft butter (pinch of salt if using unsalted butter)
3/4 cup icing sugar
1-2 tbsp milk (or Amaretto)
2 tsp almond or vanilla extract (don't bother if using Amaretto)

Mix it all up and spread over cooled slice.

Honey Ginger Snaps

I don’t know where I got this recipe.  I’ve had it a long time and it is a popular cookie.

½ cup butter
½ cup honey
½ cup granulated sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves

Cream butter.  Add honey, sugar and egg.  Sift dry ingredients and stir into butter mixture.
Cover and chill dough for one hour.  Drop one level tablespoon size balls of dough onto
prepared cookie sheets.  Bake at  375F  for 10-12 minutes.

Makes about 4 dozen cookies

Lemon Bars

I got this recipe off an old show on the Food Network quite a few years ago.
The show was about favourite recipes made by regular folks.
This is a very good standby recipe and is better if you make it a day ahead.

1 cup butter
1 cup granulated sugar
2 cups flour
1 - 1/4 cup rolled oats
juice of 3 lemons
zest of 3 lemons
zest of 1 orange
14 oz can sweetened condensed milk (I use 2 x 300 ml cans)

Make crumb mixture of butter, sugar and flour.  Stir in oats.
Make filling by blending juice, zests and milk.
Press 2/3 of the crumb mix into greased 9" x 13" pan.
Pour filling over base and cover with remaining crumb mixture.
Bake at 350F for 30-35 minutes until golden.
Cool, cover and refrigerate.

Recipe cuts better if you make it one day ahead.
I’ve also done this recipe with limes and lemons.

Virginia Pound Cake

I’m quite fond of pound cakes.  They are very versatile and easy to make.
I got this recipe through the web one day under Pound Cake Recipes.
You can make one big tube cake or make loaves.

1 cup butter, softened
½ cup shortening
3 cups granulated sugar
5 eggs
3 cups cake flour
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon baking powder

An electric mixer will make this an easier job.
Cream together butter and shortening.  Add sugar and cream until very
smooth. Add eggs one at a time, beating until well blended.  Add cake
flour a little at a time. Slowly add milk and extracts.
Add baking powder LAST.

Grease and flour your chosen pan(s).  Pour batter into prepared pan(s)
and place into a COLD oven.  Turn oven on to 325F and bake about
1 hour and 15 minutes or until tester comes out of cake clean.  Cool for
about 15 minutes on rack and then remove from pan(s).  Glaze or dust
with icing sugar if you wish.

Very good with sliced strawberries, ice cream, whipped cream, or
toasted and buttered.

Chocolate Chip Cheesecake Brownies

This recipe was out of a community cookbook I got from and old friend’s mom.
A favourite of office birthdays.

Chocolate Chip Batter
1 (250 ml) cup shortening
1 (250 ml) cup brown sugar, packed
½ (125 ml) cup granulated sugar
1 (5 ml) teaspoon vanilla
3 eggs
2 (500 ml) cups all-purpose flour
1 (5 ml) teaspoon baking soda
1 (5 ml) teaspoon salt
1 ½ (375 ml) cups chocolate chips

Cream Cheese Batter
2 (each 8oz/250g) packages cream cheese, softened
1/4 (50 ml) cup granulated sugar
2 eggs
1 (250 ml) cup pecans, chopped

Preheat oven 50 350F.
Cream shortening.  Add sugars and vanilla..  Add eggs and beat well.
Sift dry ingredients and add to creamed mixture.  Stir in chocolate chips.
Spread ½ of the batter into the bottom of a greased 9" x 13" pan.
Make cream batter by combining cream cheese, sugar, eggs and pecans.
Pour onto chocolate chip batter base.  Spoon remaining chocolate chip batter
on top of cream cheese layer.  Bake about 45 minutes.  Cool and cut.

I will sprinkle extra chocolate chips and chopped pecans on top before
it goes in the oven.

West African Peanut Soup

Popular dish at Prairie Ink Restaurant at McNally Robinson Bookstore, Winnipeg MB
Courtesy of  “Ciao”  magazine

3/4 cup diced carrot
3/4 cup diced celery
3/4 cup diced white onion
3 cups sweet potatoes, peeled and chopped
11 cups water
2 cups smooth peanut butter
14 oz (398 ml) can whole tomatoes with juice
1 tbsp kosher or sea salt
½ tsp cayenne pepper

In large pot saute carrot, celery and onion in about 2 tbsp of vegetable oil until soft.  Add sweet potatoes and cover with water.  Bring to boil and simmer until potatoes are tender.  Add remaining ingredients.  Puree soup until smooth.  Adjust seasoning to your own taste.  You may also add extra water if you prefer a thinner soup.

Cranberry Orange Coffee Cake

This recipe is courtesy of Imperial Margarine

Crumb Topping:
3/4 cup all-purpose flour
½ cup granulated sugar
½ cup margarine

Cream Cheese Layer:
½ lb. cream cheese, softened
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract

Cake: 
2 cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3/4 cup orange juice
1/4 cup margarine, melted
1 tsp vanilla extract
1 egg
2 cups coarsely chopped fresh or frozen cranberries
2 tbsp grated orange rind

Crumb Topping: Blend flour, sugar and margarine together and set aside

Cream Cheese Layer: Beat ingredients together until fluffy and set aside

Cake: In large bowl combine flour, sugar, baking powder, baking soda, salt
Stir in juice, margarine, vanilla and egg
Fold in cranberries and orange zest
Pour batter into prepared 9"springform pan
Spread cream cheese over top of batter
Sprinkle with crumb topping
Bake at 350F for 65-75 minutes or until top springs back when lightly touched in centre
Let cool on rack for 15 minutes
Remove outside ring of pan and let cake cool completely

Makes 12 servings

Sweet Potato Cake

From Taste of Home - 2006 Best Holiday Recipes

Cake
1 cup vegetable oil
2 cups sugar
4 eggs
1 ½ cups finely shredded sweet potato (about 1 medium)
1/4 cup hot water
1 teaspoon vanilla extract
2 ½ cups self-raising flour
1 teaspoon ground cinnamon
1 cup sliced almonds

Frosting
½ cup butter
1 cup packed brown sugar
1 cup evaporated milk
3 egg yolks, beaten
1 ½ cups flaked coconut, toasted
1 cup sliced almonds, toasted
1 teaspoon vanilla extract

Cake - In mixing bowl beat oil and sugar.  Add eggs one at a time.  Add sweet potato, water and vanilla.  Combine flour and cinnamon and add to potato mixture.  Stir in almonds.  Pour into greased 13"x9" pan.  Bake at 350F for 40-45 minutes or until toothpick comes out clean.

Frosting - Melt butter in saucepan.  Whisk in sugar, milk and egg yolks.  Bring to a boil and gently cook for about 2 minutes.  Remove from heat.  Stir in coconut, almonds and vanilla.  Spread over warm cake.  Let cool.

Self Raising Flour note per cup - To substitute, place 1 ½ teaspoons baking powder and  1/4 teaspoon salt in a 1 cup measure.  Add regular flour to complete the 1 cup measure.

Chili Corn Bread

I got this recipe out of a magazine years ago.  It was a favourite of my boss, Sheryl.  Great recipe for summer BBQs or winter soup suppers.

3/4 cup unsalted butter, room temperature
1 cup yellow cornmeal
6 tablespoons sugar
4 large eggs
1 ½ cup all purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
1 15oz can creamed corn
4 oz diced chilies, canned or fresh, your choice mild or hot
1/3 cup (packed) grated Monterey Jack cheese
1/3 cup (packed )grated cheddar cheese

Preheat oven to 375F.  Lightly oil 9 inch square pan.
Mix butter, cornmeal and sugar in large bowl.  Add eggs one at a time.
Mix flour, baking powder and salt together and add to batter.
Mix in corn, chilies and cheeses.
Pour batter into prepared pan.
Bake about 45 minutes until tester inserted into centre comes out clean.
Cool to warm and cut into squares.