Tuesday, February 28, 2006 

Samosas in phyllo

From The Best of the Best and more....

This is for you, Ange!

I used to be intimidated by phyllo pastry, now I'm not! It's really easy.

1 cup peeled and finely chopped potatoes.
1 tsp vegetable oil
1 onion, finely chopped
2 tsp curry powder
2 tsp cumin
1 tsp tumeric
1/4 tsp salt
pinch cayenne pepper
1/2 lb lean ground beef
1/2 cup small frozen peas
3 Tbsp beef broth
1 Tbsp currants
1 Tbsp lemon juice
2 tsp liquid honey

9 sheets phyllo pastry
1/4 cup butter, melted

To make filling: Cook potatoes in boiling water until tender, but still firm; drain and set aside. In nonstick pan, heat oil over medium heat and cook onion, stirring until softened. Stir in curry powder, cumin, tumeric, salt and cayenne. Stir and cook for 2 min. Add beef, breaking up into small pieces; cook until no longer pink. Stir in potatoes, peas, beef broth, currants, lemon juice and honey. Cook, gently stirring, until peas are thawed. Cool. (very important) Place 1 sheet of phyllo on work surface (keep a slightly damp clean cloth over the other sheets so they will not dry out.) Lightly brush phyllo with some of the butter. Using a sharp knife, cut the phyllo into 4, 3 inch wide strips. Spoon 1 Tbsp filling onto phyllo about 1 inch from bottom on the right side. Fold the left side over filling and continue folding in a triangular shape (flag-fashion) to the end of the strip. Press edges together and place on baking sheet. Repeat with remaining strips. Brush tops lightly with butter. (these may be frozen on a cookie sheet and stored in a freezer bag). Do not thaw. Bake at 375 F for 20 min, or until samosas are golden.

Serve with coriander chutney or a hot mango chutney or ginger pickle relish -- experiment!!


Chocolate chocolate chip cookies

from The Best of the Best and more....

1 3/4 cups flour
3/4 tsp baking soda
1 cup butter
1 tsp vanilla
1 cup sugar
1/2 cup packed brown sugar
1 egg
1/3 cup cocoa powder
2 tbsp milk
1 cup chopped pecans or walnuts
3/4 cup chocolate chips

Preheat oven to 350 F. Stir together flour and baking soda. Set aside. In a large bowl, cream together butter, vanilla and sugars. Beat until fluffy. Beat in egg, then cocoa, then milk. Mix in flour until just blended. Stir in nuts and chocolate chips. Drop by spoonfuls on greased cookie sheets and bake for 12 min. Cool slightly before removing from cookie sheet. Makes 3 dozen cookies (not really).


Fudge Topped Brownies


1 cup butter or margarine, melted
2 cups sugar
1 cup all purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts (optional)
2 1/2 cups Semi Sweet Baking Chips
1 can sweetened condensed milk (not evaporated milk)


1. Heat oven to 350°F (180°C). Grease 13x9x2-inch baking pan.

2. In large bowl, stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla; beat well. Stir in nuts. Spread batter into prepared pan.

3. Bake 40 minutes or until brownies begin to pull away from sides of pan.

4. Just before brownies are done, in heavy saucepan, melt CHIPITS Semi-Sweet chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla.

5. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars.

Wednesday, February 22, 2006 

Chewy Granola Bars


1 cup packed brown sugar
1/2 cup butter or margarine
1/2 c. sugar
2 Tbsp. honey or molasses
1/2 tsp. vanilla
1 egg
1 c. flour (You could use all whole wheat - I do)
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup rice krispies
1 cip ground flax seed or coconut (of course I use flax seed, stay near
a washroom)
1/2 or 1 c. chocolate chips (or raisins, cranraisins etc.) I did 1/2 cup chocolate chips
1 1/2 cup rolled oats


1. Preheat oven to 350
2. Beat B.sugar, sugar and butter
3. Blend in molasses, vanilla and egg
4. Combine flour, cinnamon, baking soda and salt
5. Add to other mixture
6. Stir in remaining ingredients
7. Press firmly in a greased 9 x 13 pan and bake for 20 -25 minutes
8. Cool and cut into rectangles

They sure don't taste as healthy as they are!

Tuesday, February 21, 2006 

Mars Bar Squares



4 Mars Bars
1/2 cup butter or margarine
3 cups Rice Krispies


1 cup chocolate chips
1/4 cup butter or margarine


Melt Mars bars & 1/2 cup butter or margarine in a large microwaveable bowl. Stir in the Krispies.

Press into 8 inch pan, or 8x11 if you like them thinner.

Cool in fridge.

Melt 1 cup chocolate chips with 1/4 cup butter. Spread on top.

So easy. So yummy.


Friday, February 17, 2006 

Enchiladas Fantastic

From Auntie Judy!

1 lb. ground turkey (or ground beef)

3 cups salsa, divided

1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry

2 ½ tsp. ground cumin, divided

1/2 tsp. salt

1 (250 g.) pkg. cream cheese, cubed

12 flour tortillas (7 inch), warmed

1 (14 oz.) can diced tomatoes, undrained

1 cup shredded cheddar cheese

Optional toppings: shredded lettuce, black olives, diced avocado, sour cream

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese stirring just until melted.

Spoon about 1/2 cup filling down centre of each warmed tortilla; roll up and place seam side down in a lightly greased 13X9 baking dish.

Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes. (I like to serve the cheddar from the table to sprinkle on each portion.)

Serves 6.

Judy's notes:

1. The filling can be made ahead and refrigerated or frozen. Rewarm slightly to proceed.

2. Suggested toppings can be served as a salad.


Peanutty Chicken

From Auntie Judy.

So so so so so so so so good!!!!!!!!!!!!!!!!!!!!!!!!!

4 boneless chicken breast halves, cut in strips

(drain on paper towel to remove excess moisture for best browning)

Pam or oil for sauteing


3 - 4 Tbsp. finely chopped onion

2 garlic cloves, chopped fine (use a garlic press!!)

1 - 2 tsp. sweet chili sauce - Asian food section of store

1/2 cup crunchy peanut butter (use smooth if necessary)

2 Tbsp. fresh lime juice (1 lime) - microwave lime for 20 sec. for more juice

grated rind of lime, optional - for enhanced lime flavour

1 - 2 tbsp. soy sauce (or more to taste)

1 Tbsp. grated fresh ginger

1 can (400 ml.) coconut milk

Saute chicken strips. Remove to a separate plate.

Saute onion and garlic in drippings over medium heat until softened but not browned. Add remaining ingredients in order. Stir well to mix. Taste and adjust flavours!!! Add chicken strips and simmer for about 20 minutes. Serve with rice.

Judy's notes:

Chicken breasts cut into strips very easily when partially frozen. Cut across the grain with a sharp knife.

Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. Saves time next time.

USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer if you don't have one! For the grated rind, one of those "V" shaped vegetable peelers that has a grater in the handle is perfect.

Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state, if necessary. Peeling is optional. So easy to have on hand. Use the same grater as mentioned above.


I've been keeping a secret.

My Auntie Judy. She is my mom's older sister, and is a FANTASTIC cook. Thanksgiving dinner at her place involves the turkey (of course), stuffing done inside and outside the bird, 3 kinds of cranberry sauce, and I'm not kidding, 6 or 7 vegetables. This is all followed by 2 or 3 desserts, and you leave their house VERY full.
Every once in a while, she will email me recipes that I have come to love. A while ago, I had asked her permission to put some of them on our site so I could share them with you all, and she graciously allowed me to do so. This is on one condition, though. If she ever comes out with a cookbook, you must promise to buy it.
I know I will!

Anyways, try and enjoy, I promise you won't be disappointed.


Sunday, February 12, 2006 

Roasted vegetable gratin


4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 cups sliced mushrooms
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh herbs, such as rosemary, basil, oregano or thyme
1/4 tsp each salt and freshly ground black pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 tsp dried thyme


Bread crumbs:

Tear a slice of multigrain in whole wheat bread into large pieces and place them in a food processor, or use a mini chopper. 1 slice of bread makes about 1/2 cup of bread crumbs.


Spray a 9x13 dish with baking spray. Add the veggies. Add garlic, olive oil, vinegar, herbs, salt & pepper. Mix well.

Roast, uncovered, at 425 for 25 minutes. While roasting, prepare topping. Combine bread crumbs, parmesan & thyme in a small bowl & mix well.

Remove veggies from oven. Sprinkle crumb mixture evenly on top. Return to oven for 5 minutes.

Serve hot.

Thursday, February 02, 2006 

Veggie Supreme

Adele requested this one today; I made it for them for Christmas dinner :)



2 cups broccoli
2 cups cauliflower
1 ½ cup sliced carrots
1 cup sliced mushrooms

1 cup grated cheese
1 box seasoned croutons - crushed


2 eggs
½ cup mayo (or Miracle Whip)
1 onion, finely chopped
1 can mushroom soup
½ of the cheese


Preheat oven to 350. Steam veggies for 5 minutes – drain. Put in casserole dish. Beat eggs, and add rest of the sauce ingredients. Pour over vegetables. Sprinkle the rest of the cheese and add croutons.

Bake 20 minutes covered, and 20 minutes uncovered.

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  • From Canada
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