I was wondering what to make with some fresh rhubarb from the farmer’s market…when I saw this recipe, I gave it a whirl. So good! It’s a buttermilk batter and it’s just so creamy and delightful…with some rhubarby tartness and cinnamon crunch on top. A keeper. Easy too. Continue reading
This is a family favourite that I’ve been making for years. It’s a classic and I’ve been asked several times to post the recipe and method. It is essentially easy with relatively few ingredients, however, it does involve some technique. Once you complete the recipe following all the steps, you will have a good understanding of it’s simplicity but also of the necessity of the technicalities. It is fairly quick to prepare (and even moreso when you know how to do it), but I find prepping the ingredients ahead allows you to cook it quickly and efficiently. I use coconut milk but feel free to substitute 35% cream. Continue reading
Here are some links to some comforting dinner ideas from some other blogs/cooks that I think have a good handle on cooking. I haven’t had time lately for recipe development and blogging so I’m sending you all some links that I hope you will find useful.
Don’t forget to check the ‘soup’ section of this blog – all of my recipes are very soothing and easy to follow with minimal fuss and ingredients.
I hope these soothe your soul, and warm you up. Remember when you are cooking to use your instincts and add some love and positive energy as you go.
Chicken Pot Pie http://annies-eats.com/2009/11/11/chicken-pot-pie/
Louisiana Chicken Pasta http://annies-eats.com/2009/07/10/louisiana-chicken-pasta/
Meditteranean Orzo Chicken Bake http://www.fortheloveofcooking.net/2012/01/mediterranean-chicken-and-orzo-bake.html
Slow Cooker Coconut Chicken Curry http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker-challenge/?doing_wp_cron=1327460623
Italian Chicken, Bean and Tomato Soup http://www.erinsfoodfiles.com/2008/11/soups-on.html
Beef and Green Bean Stirfry http://joelens.blogspot.com/2012/01/beef-green-bean-stir-fry.html
Bean and Pasta Stew http://www.thekitchn.com/cozy-winter-recipe-onepot-past-135992
Tandoori Chicken https://cookwithandrea.com/2011/06/09/tandoori-chicken
Here’s a simple way to cook potatoes that everyone loves. Great on their own, or as a side with practically anything. Excellent with breakfast too.
Smashed Baby Taters
makes about 4 servings
3 lbs baby white and red potatoes, cleaned and trimmed
1/4 cup butter
In a large saucepan, place potatoes. Cover with water and a generous teaspoon of salt. Cook until just tender, about 8 minutes. Drain and cool for a few minutes until they are easy to handle.
In a large skillet over medium heat, melt butter. Between both palms, ‘smash’ potatoes gently until their skins break and the potatoes are flattened slightly. Place them in the pan without crowding them too much. Sprinkle very liberally with salt. Let smashed potatoes cook until browned, then flip and repeat. Add more butter if necessary, bearing in mind that butter is good for you. Remove from pan when brown and crispy. Serve and enjoy.
It’s cookie season– a.k.a. weigh- gain season – at least for me, as I simply cannot control myself when it comes to home baked cookies. These are my favourite -a not too sweet shortbread base with an excellent dense texture – then a pop of dark chocolate. Oh my. Love it. Easy too.
adapted from Martha Stewart’s Cookies
makes 3 1/2 dozen
1 cup unsalted butter, softened to room temp.
1 cup icing sugar
1/4 tsp salt
2 tsp pure vanilla extract
2 cups all-purpose flour
1 cup (6 ounces) semisweet chocolate, chopped (or chocolate chips)
2 tsp corn syrup
2 (additional) Tbsp butter
Preheat oven to 350 F. Line two baking sheets with parchment or silpats.
In bowl of electric mixer, beat 1 cup of butter, icing sugar, salt and vanilla on medium speed until smooth, scraping down sides. Beat in flour. Start at a low speed, gradually increasing to medium as the flour becomes incorporated. Mix only until all flour is mixed in.
Form balls of dough with cookie scoop or your hands (about 2 tsp each). Dough will be a little crumbly so press it together. Place balls one inch apart on baking sheets. Bake 10 minutes, remove from oven, and using the end of a wooden spoon, make an indent in each cookie. Continue baking until light brown on the edges. (about 7 minutes more). Remove from oven, and use the end of the spoon to press your indents once more.
Combine chocolate, 2 tablespoons of butter and corn syrup in a small metal bowl over a saucepan with an inch of simmering water. Mix and remove from heat after chocolate is melted and smooth.Cool slightly, then fill indents with chocolate. (I use a baby spoon). Set aside to for chocolate to firm up. Store in airtight container for 3 days at room temperature, or freeze in layers in containers. They freeze really well.