SPRING BORSCHT

 

Spring Borscht
Serves 6
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Ingredients
  1. INGREDIENTS
  2. 10 to 12 medium beets, cubed or shredded 10 to 12
  3. 1 medium onion, chopped 1
  4. 3 to 4 medium carrots, chopped 3 to 4
  5. 1 medium potato, peeled and chopped 1
  6. 1 small cabbage, shredded 1
  7. 2 tbsp fresh chopped dill 30 mL
  8. 1 tbsp pickling spice 15 mL
  9. 1 10-oz (284 mL) can tomato soup 1
  10. Low-fat sour cream for garnish
Instructions
  1. INSTRUCTIONS
  2. Place vegetables and spices in a 4-quart (4 L) Dutch oven, cover with water and cook until tender. (the pickling spices can be tied in a cheesecloth or placed in a tea leaf holder.) Add the tomato soup. Serve with 1 tbsp (15 mL) of sour cream.
  3. Serves 6.
  4. Note: If the beets are mature, cook them in their skins, remove and cool. Pop off skins, cube or shred and add back to the soup.
  5. Common knowledge is a source cited for a fact you just made up.
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ISLAND PORK TENDERLOIN SALAD

 

The Supberb Flavour Of Jerk Pork – The Perfect Dinner For A Summer’s day. This Recipe Looks Involved But It’s Not.

Island Pork Tenderloin Salad
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Ingredients
  1. INGREDIENTS
  2. Pork
  3. 2 tsp. salt 10 mL
  4. 1⁄2 tsp. black pepper 2 mL
  5. 1 tsp. ground cumin 5 mL
  6. 1 tsp. chili powder 5 mL
  7. 1 tsp. cinnamon 5 mL
  8. 2-3 pork tenderloins (21⁄2-3 lbs. TOTAL) 1-1.5 kg
  9. 2 Tbsp. olive oil 30 mL
  10. Glaze
  11. 1 cup packed dark brown sugar 250 mL
  12. 2 Tbsp. finely chopped garlic 30 mL
  13. 1 Tbsp. Tabasco 15 mL
  14. Vinaigrette
  15. 3 Tbsp. fresh lime juice 45 mL
  16. 1 Tbsp. fresh orange juice 15 mL
  17. 1 Tbsp. Dijon mustard 15 mL
  18. 1 tsp. curry powder 5 mL
  19. 1⁄4 tsp. black pepper 1 mL
  20. 1⁄2 cup olive oil 125 mL
  21. Salad
  22. 3 Navel oranges, peeled, white 3
  23. pith removed
  24. 6 cups baby spinach, trimmed 1.5 L
  25. 4 cups thinly sliced Napa cabbage 1 L
  26. 1 red pepper, in thin strips 1
  27. 1⁄2 cup golden raisins 125 mL
  28. 2 firm-ripe avocados, peeled & 2
  29. cut diagonally into thin slices
Instructions
  1. INSTRUCTIONS
  2. To prepare pork: preheat oven to 350°F (180°C). Combine salt, pepper, cumin, chili powder and cinnamon. coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.
  3. To make glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes.
  4. To make vinaigrette: whisk together juices,mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.
  5. For the salad: cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1⁄2 cup (125 mL) vinaigrette.
  6. To assemble salad: cut pork at a 45° angle into 1⁄2" (1.3 cm) slices. Line a large platter with dressed salad. arrange sliced pork, oranges and avocado
  7. in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
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CASABLANCA CHICKEN SOUP

Fragrant and Nourishing. A salad to Start, A Bowl Of Soup And Fresh Crusty Bread. Dinner Is Served!

Casablanca Chicken Soup
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Ingredients
  1. Fragrant and nourishing. A salad to start, a bowl of soup and fresh crusty bread. Dinner is served!
  2. 2 bone-in chicken legs, skin removed 2
  3. 1 can (14 to 19 oz/398 to 540 mL) 1
  4. chickpeas, drained and rinsed
  5. (see tip, page 50)
  6. 1 tbsp vegetable oil 15 mL
  7. 2 onions, finely chopped 2
  8. 4 cloves garlic, minced 4
  9. 2 tsp ground cumin 10 mL
  10. Salt and pepper
  11. 1 can (28 oz/796 mL) whole tomatoes, 1
  12. with juice
  13. 1 2-inch (5 cm) cinnamon stick 1
  14. 1 tbsp granulated sugar 15 mL
  15. 2 cups chicken broth 500 mL
  16. 1 cup chopped drained roasted red 250 mL
  17. bell peppers (see tip, page 77)
  18. 1⁄4 tsp cayenne pepper 1 mL
  19. 1 tbsp freshly squeezed lemon juice 15 mL
  20. 2 cups packed baby spinach 500 mL
Instructions
  1. Place chicken and chickpeas in a 4- to 6-quart slow cooker. In a large saucepan, heat oil over medium heat. Add onions, garlic, cumin, 1 tsp (5 mL) salt and 1⁄4 tsp (1 mL) pepper; cook, stirring, for 3 minutes. Stir in tomatoes, cinnamon stick, sugar and broth, breaking tomatoes up with a spoon. Pour over chicken mixture. Cover and cook on Low for 5 to 6 hours or on High for about 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Transfer chicken to a cutting board and use two forks to shred meat, discarding bones. Return shredded chicken to slow cooker and stir in roasted peppers, cayenne and lemon juice. Cover and cook on High for 20 minutes, until steaming. Add spinach and stir until wilted. Adjust seasoning with salt and pepper, if desired.
  2. Serves 6.
Notes
  1. Tip: Chicken legs are a thrifty and tasty choice for the slow cooker. It’s worth buying them when they’re on sale and popping them in the freezer. Since legs don’t look particularly appealing on a plate, we mostly use them in soups and shred the cooked chicken off the bone before serving.
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ASPARAGUS CHICKEN PUFFS

Asparagus Chicken Puffs
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Ingredients
  1. 1 large boneless chicken breast, 1
  2. cooked and cubed
  3. 2 tbsp mayonnaise 30 mL
  4. 1⁄2 to curry powder 2 to
  5. 1 tsp 5 mL
  6. Salt and black pepper to taste
  7. 1 package (14 oz/400 g) puff pastry 1
  8. 1 can (12 oz/341 mL) asparagus, 1
  9. well-drained (or 12 fresh small
  10. asparagus, blanched)
  11. 1 egg, beaten 1
  12. Sesame seeds
Instructions
  1. In a food processor, purée chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into a 14- by 10-inch (35 by 25 cm) rectangle. Cut lengthwise into 3 even strips. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1-inch (2.5 cm) pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450°F (230°C) for 10 minutes. Lower temperature to 350°F (180°C); bake for another 10 minutes or until golden brown.
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CRANBERRY SCONES

Cranberry Scones
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Ingredients
  1. 3⁄4 cup buttermilk or plain yogurt 175 mL
  2. 1 large egg 1
  3. 23⁄4 cups all-purpose flour 675 mL
  4. 4 tsp baking powder 20 mL
  5. 1⁄2 tsp baking soda 2 mL
  6. 1⁄2 tsp salt 2 mL
  7. 1⁄2 cup margarine 125 mL
  8. 1 cup coarsely chopped cranberries 250 mL
  9. (fresh or frozen)
  10. 1⁄2 cup granulated sugar 125 mL
  11. Grated zest of 1 orange
  12. 1 tbsp butter, melted 15 mL
  13. 1⁄4 cup confectioners’ (icing) sugar 60 mL
  14. .
Instructions
  1. Preheat oven to 375°F (190°C). Beat buttermilk and egg in small bowl and set aside. In large bowl, Combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles small peas. Mix in cranberries, sugar and orange zest. Add buttermilk mixture and stir until soft dough forms. Using your hands, form dough into a large ball and place on floured surface. Pat out to 1-inch (2.5 cm) thickness. Cut in 4-inch (20 cm) rounds. Place on ungreased cookie sheet and bake scones for 15 to 20 minutes. While still warm, brush with butter and sprinkle with confectioners’ sugar.
  2. Makes 8 large scones.
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Gourmet: A French word meaning 400% markup.

ROAST TURKEY WITH SAGE-BREAD STUFFING

Turkey almost always has the place of honor when family and friends gather for holiday meals. It’s perfect when serving a crowd.

It’s economical, too, and everyone loves it. Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day – or even later that night

Roast Turkey with Sage-Bread Stuffing
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Ingredients
  1. Turkey almost always has the place of honor when family and friends gather for holiday meals. It’s perfect when serving a crowd.
  2. It’s economical, too, and everyone loves it.Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.
  3. Stuffing
  4. 1⁄3 cup butter 75 mL
  5. 2 cups chopped onions 500 mL
  6. 2 cups chopped celery 500 mL
  7. 8 oz mushrooms, chopped 250 g
  8. 4 cloves garlic, minced 4
  9. 1 tbsp dried rubbed sage 15 mL
  10. 1 tsp dried thyme 5 mL
  11. 1 tsp dried marjoram 5 mL
  12. 1 tsp salt 5 mL
  13. 1⁄2 tsp freshly ground black pepper 2 mL
  14. 12 cups white or whole wheat bread 3 L
  15. cubes, toasted on baking sheet
  16. in 350°F (180°C) oven for 15 minutes
  17. 1⁄2 cup chopped fresh parsley 125 mL
  18. 1 cup turkey gravy stock 250 mL
  19. Turkey
  20. 1 turkey (about 12 to 14 lbs/6 to 7 kg) 1
  21. 2 tbsp melted butter 30 mL
  22. 6 cloves garlic, unpeeled 6
  23. 1 large onion, cut into 8 wedges 1
  24. 2 carrots, cut into chunks 2
  25. 1 large stalk celery, cut into chunks 1
  26. 1 tsp dried rosemary, crumbled 5 mL
  27. 1⁄2 tsp dried thyme 2 mL
  28. 1⁄2 tsp dried marjoram 2 mL
  29. Salt and freshly ground
  30. black pepper
  31. Gravy
  32. 1⁄4 cup all-purpose flour 60 mL
  33. 1⁄2 cup white wine or additional stock 125 mL
  34. 3 cups turkey gravy stock (see tip, 750 mL
  35. page 150)
  36. Salt and freshly ground
  37. black pepper
Instructions
  1. Stuffing: In a large skillet, melt butter over medium heat; cook onions, celery, mushrooms, garlic, sage, thyme, marjoram, salt and pepper, stirring often, for 15 minutes or until tender. In a large bowl, combine onion mixture, bread cubes and parsley. Spoon into a greased 12-cup (3 L) casserole dish. To bake, add enough turkey stock to moisten stuffing and toss. (If you plan to stuff the bird, omit stock.) Cover with lid or foil and place in oven for the last hour of roasting turkey, uncovering for last 30 minutes to brown and crisp the top.
  2. Turkey: Preheat oven to 325°F (160°C). Remove neck and giblets from bird; reserve to make stock.
  3. Rinse turkey with cold water; pat dry. Secure legs by tying with string or tuck under skin around the tail; fold wings back and secure neck skin with skewer. Place turkey, breast side up, on a greased rack in a large roasting pan or broiler pan. Brush bird with melted butter. Lightly crush garlic with side of knife; scatter garlic, onion, carrots and celery in pan. Season turkey and vegetables with rosemary, thyme, marjoram, salt and pepper. Insert meat thermometer into thickest part of inner turkey thigh, being careful not to touch bone. Roast turkey for 31⁄4 to 31⁄2 hours; no need to baste. (If turkey starts to brown too quickly, tent bird loosely with heavy-duty foil, shiny side down.) Turkey is done when meat thermometer registers 165°F (74°C) for unstuffed bird; 170°F (77°C) if stuffed. Remove from oven; cover with foil and let stand for 15 minutes for easy carving.
  4. Gravy: Skim fat from roasting pan; place over medium heat. Stir in flour; cook, stirring, for 1 minute. Add wine; cook, stirring, until reduced by half. Stir in stock; bring to boil, scraping up brown bits from bottom of pan, until gravy thickens. Strain through a fine sieve into a saucepan, pressing down on vegetables; discard the vegetables. Season gravy with salt and pepper to taste.
  5. Serves 8 to 10, plus leftovers.
  6. TiP: Turkey Gravy Stock: Pat neck and giblets dry. (Do not use liver.) In a large saucepan, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; cook neck and giblets, stirring, for 8 minutes or until nicely browned. Add 1 each chopped onion, carrot and celery stalk including leaves along with 1 tsp (5 mL) dried thyme; cook, stirring, for 3 minutes or until vegetables are lightly colored. Add 1 cup (250 mL) white wine, if desired. Stir in 6 cups (1.5 L) water; season lightly with salt and pepper. Bring to a boil, cover and simmer over medium-low heat for 3 hours. Strain stock through cheesecloth-lined or fine sieve; discard solids. Makes about 4 cups (1 L) stock.
Notes
  1. Variation: Sausage-Apple Stuffing: Cook 1 lb (500 g) bulk sausage meat in a large skillet over medium-high heat, breaking up with back of spoon, until no longer pink; drain off fat. Add 2 peeled, finely chopped apples; combine with bread stuffing mixture.
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Turkey almost always has the place of honor when family and friends gather for holiday meals. It’s perfect when serving a crowd.

It’s economical, too, and everyone loves it.Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.
 
My car has a gas-saving feature for winter driving.
It won’t start.

EASY CHICKEN CURRY

This goes together fast! Serve with steamed basmati rice and warm naan.

Easy Chicken Curry
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Ingredients
  1. This goes together fast! Serve with steamed basmati rice and warm naan.
  2. 1 tbsp vegetable oil 15 mL
  3. 2 onions, thinly sliced 2
  4. 4 cloves garlic, minced 4
  5. 1 tbsp finely chopped gingerroot 15 mL
  6. 1⁄4 cup mild or medium Indian curry 60 mL
  7. paste
  8. 8 boneless skinless chicken thighs 8
  9. 1 can (14 oz/398 mL) whole tomatoes, 1
  10. with juice
  11. 2 tbsp mango chutney or apricot jam 30 mL
  12. 1 red bell pepper, chopped 1
  13. 11⁄2 cups frozen whole green beans, 375 mL
  14. thawed
  15. 2 tbsp chopped fresh cilantro 30 mL
  16. Salt (optional)
Instructions
  1. Use a 4- to 6-quart slow cooker. In a large skillet, heat oil over medium heat. Add onions, garlic, ginger and curry paste; cook, stirring occasionally, for 5 minutes. Stir in chicken. Stir in tomatoes and chutney, breaking tomatoes up with a spoon. Transfer to slow cooker. Cover and cook on Low for 5 to 6 hours or on High for 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Stir in red pepper, beans and cilantro. Cover and cook on High for about 30 minutes, until red pepper and beans are tender. Adjust seasoning with salt, if desired.
  2. Serves 4 to 6.
Notes
  1. Tip: We always reach for Indian curry pastes, rather than curry powder, when we want to make a curry. The spices in the pastes — which come in mild, medium and hot — are preserved in oil, so they are more authentic and less harsh-tasting than powders. We particularly like the Patak’s brand, which is widely available.
  2. Tip: Dark chicken meat, such as thighs and drumsticks, works best in the slow cooker, as it stays moist and has lots of flavor. If you prefer to make this curry (or any other chicken recipe in this book) with 4 boneless skinless chicken breasts, cook it no longer than 5 hours on Low; otherwise, the meat will become dry.
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SEAFOOD KABOBS

No fuss gourmet. Serve with salad – low cal and delicious!

low-cal and delicious!

Seafood Kabobs
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
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