Saturday, 2 April 2016

Breakfast Sausages

Breakfast Sausages

Ingredients:

1 Pound Ground Pork (a small percentage should be high in fat, like pork belly)
2 Teaspoons Salt
1 Teaspoon Pepper
1 Teaspoon Sage
1 Teaspoon Thyme
1/2 Teaspoon Ground Rosemary
2 Teaspoons Brown Sugar
1/4 Teaspoon Ground Nutmeg

Instructions:

Allow ground pork to sit at room temperature for at least 30 minutes.

In a medium bowl add the ground pork, salt, pepper, sage, thyme, rosemary, sugar and nutmeg. Mix thoroughly.

Shape meat mixture into small balls and press into flat disks. Cover in wax paper or plastic wrap and freeze until ready to serve.

To serve, heat a skillet over medium heat, fry 3-5 minutes per side until golden brown and cooked through.

Enjoy!

Notes:

You can do more traditional sausage and put this mixture into casings and form links, but I like my morning round sausage and so that is how I wrote it.

Apple Crisp Cheesecake

Apple Crisp Cheesecake

Ingredients:

Crust

1/4 Cup Brown Sugar
1 Cup Graham Cracker or vanilla cookie crumbs
3/4 Cup Rolled Oats
1/2 Cup Melted Butter

Cheesecake Layer

3 Bricks Cream Cheese(8 ounces each)
1 Egg
2 Tablespoons Flour
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice

Topping

2-3 Peeled and thinly sliced apples
1/4 Cup Rolled Oats
1/4 Cup Brown Sugar
1/4 Cup Flour
1/2 Teaspoon Cinnamon
2 Tablespoons Melted Butter

Instructions:

Thoroughly grease a 9X13 inch baking dish. If desired, also coat in a thin layer of white sugar to ensure finished dessert comes out easily.

Allow eggs and cream cheese to stand at room temperature for at least 30 minutes.

Preheat oven to 350°F.

Crust

To prepare crust, mix together sugar, oats, and crumbs in a large bowl. Melt the butter and drizzle over top. Mix together into a very crumbly blend. Press crumbly mixture into the bottom of the prepared baking dish. Press the crust up the sides of the baking dish slightly, and try to get the bottom thin and even.

Bake crust in preheated oven for 5 minutes.

Keep the oven on!

Cheesecake Layer

In a large bowl cream the cream cheese with electric beaters for about 3 minutes. Add in the egg, flour, sugar and spices. Cream until everything is blended smooth. Pour the cream cheese mixture over the crust and carefully spread in an even layer.

Topping

Arrange the thinly sliced apples over top of the cheesecake layer.

In a small bowl mix together the flour, oats, sugar and cinnamon. Melt the butter and drizzle over top. Blend into a crumble. Spread the crumble over top of the apple slices.

Bake the entire dessert uncovered for 40-50 minutes. The center of the cheesecake shouldn't feel wiggly anymore when it is cooked through.

Let cool for 30 minutes- an hour on a rack, then cover and chill for at least one hour to fully set the cheesecake. Keep chilled until ready to serve.

Enjoy!

Saturday, 26 March 2016

Stuffed Pork Loin

Stuffed Pork Loin

Ingredients:

1 Pork Loin Roast, butterflied and flattened to about 1/2 inch thick
10 Ounces Frozen, chopped Spinach, Thawed and drained of excess water
1/3 Ounces grated Parmesan Cheese
1/3 Ounce Feta Cheese, crumbled
2-3 Cloves Garlic
Olive Oil
Salt and Pepper
Prosciutto, thin slices

1/2 Cup chicken or vegetable stock

Butcher's twine

Instructions:

Butterfly the pork loin and flatten to about 1/2 inch thick. Season all over with salt and pepper.

In a medium bowl stir together the spinach, Parmesan cheese and feta cheese along with the cloves of garlic, minced. Season with salt and pepper lightly and stir to blend together.

Arrange slices of prosciutto, just over lapping each other across the open face of the butterflied pork loin. Pour the spinach mixture over the prosciutto and gently press the filling into an even layer over top of the prosciutto.

Starting from one side, tightly roll the pork loin into a log shape and tie with butcher's twine. Wrap entire thing up in plastic wrap tightly and chill for 30 minutes in the fridge.

After 30 minutes, remove from fridge and let stand 10 minutes at room temperature. While meat rests, heat a skillet to medium high heat. Add a small amount of olive oil to heated skillet. Preheat oven to 375°F.

Sear pork loin all over until lightly browned on all sides. Add the 1/2 cup of stock and transfer skillet to the oven and roast until center of pork is cooked through, roughly 40 minutes.

Remove pork from skillet to serving platter, cover with foil and rest 10-15 minutes.

To serve slice the roast into 1 1/2 inch slices, and pour some of the remaining stock from the skillet over the slice to keep the pork moist and tender.

Enjoy!

German Lamb Spice Rub

German Lamb

Ingredients:

Rack of lamb, small leg roast, or Loin steaks, whichever you prefer
2 Cloves Garlic
Salt and Pepper
1 Teaspoon Ground Clove
1 Teaspoon Brown Sugar
3-4 Tablespoons Dijon Mustard

Instructions:

Preheat oven to 375°F.

Remove lamb from packaging, pat dry with paper towels and season well all over with salt and pepper all over on all sides. Allow lamb to rest at room temperature at least 15 minutes.

Heat a large skillet to medium high heat.

Once lamb has rested, sear lamb all over until just browned. Set aside.

In a small bowl mix together Dijon mustard, brown sugar, and ground cloves. Mince the garlic and stir everything together.

Smear the Dijon Mustard mixture all over the lamb, evenly coating it. Place prepared lamb in a shallow baking dish and roast until cooked to med-rare, time will depend on what variety of lamb you are making. Best advice is roast for at least 20 minutes, most loins and rack of lamb will be done then, a leg roast will likely need more time.

Once lamb is cooked, remove from oven, and let rest 10 minutes before serving.

Goes great with garlic mashed potatoes and a veggie side.

Enjoy?

Ginger Carrot Salad Dressing

Ginger Carrot Salad Dressing

Ingredients:

2-3 Peeled Carrots, chopped
1/4 Cup Grated Ginger root
1/4 Cup Diced Onion, (1/2 small onion)
2 Tablespoons Honey or Sugar
2-3 Tablespoons White Miso Paste
1/2 Cup Vegetable Oil, like Canola or light Olive Oil
2 Tablespoons Sesame Seed Oil
1/4 Cup Rice Vinegar
Water
Salt and Pepper

Instructions:

In the bowl of a food processor fitted with the blade attachment add all the chopped carrot, ginger root, onion, honey, miso, vegetable oil, sesame see oil and rice vinegar. Season lightly with salt and pepper.

Pulse the food processor several times until ingredients blend into a smooth paste. Add about 2 tablespoons of water and pulse again, continue to add small amounts of water and pulse until salad dressing is smooth and has a good consistancy.

Taste and adjust any seasonings as needed. Keep chilled until ready to serve.

I usually serve this dressing over top of an iceburg lettuce with shredded carrot salad.

Enjoy!

Friday, 18 March 2016

Maple Ginger Sugar Cookies

Maple Ginger Sugar Cookies



Ingredients:

2 1/4 - 3 Cups Flour
3 Teaspoons Ground Ginger
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
3/4 Cups Butter, Room Temperature
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1/3 Cup Maple Syrup

Extra 1/2 Cup Sugar

Instructions:

Preheat oven to 350°F.

In a medium bowl sift together the flour, ginger, baking soda, nutmeg, and salt. Set aside.

Cream butter for 1-3 minutes, until creamy and blends easily. Add 1/2 cup of brown sugar and blend well, add the white sugar and cream together for 3-5 minutes. Butter and sugars should be light and fluffy.

Cream in the egg and maple syrup.  Slowly stir in about 2 cups of the flour mixture to make a soft dough. Ad extra flour if dough is too soft, or sticky. It should be slightly softer than a chocolate chip cookie dough.

Roll dough into 1 inch balls and place on parchment lined baking sheets. Roll each ball in the extra 1/2 cup of sugar and gently press a fork into the top of each cookie leaving length-wise tine marks on top of the cookies.

Bake for 9-12 minutes, until just golden, and slightly puffed. Cool cookies on baking sheet for 2 minutes. Transfer to wire cooling rack and cool completely.

Enjoy!

Sunday, 14 February 2016

Fried Cake Doughnuts

Doughnuts

Ingredients:

2 1/2 Cups Flour
1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1 Cup Milk
1 Egg
1/4 Cup Butter, melted, and cooled slightly

Topping:

1/2 Cup Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg

Instructions:

In a large bowl sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg and allspice.

In a small bowl whisk together the milk and egg.

Create a well in the center of the flour bowl, add the milk and egg mixture and the melted butter. Mix until just combined, and there is no more dry flour unincorporated. Cover with plastic wrap and chill in fridge for at least one hour.

Preheat a deep fryer to 375°F.

Liberally flour a work surface. using a rubber spatula, transfer the dough to the work surface, turning the dough over to dust with flour. Keep the work surface well floured.

Roll the dough out to about 1/2 inch thick. Cut into 1 inch rounds to make round doughnuts, or use a doughnut cutter to make traditional ring doughnuts. Transfer cut doughnuts to large lightly floured tray while you finish cutting all the dough. Roll the scraps up together, knead once or twice and roll/cut again.

Fry doughnuts for about 2 minutes a side, until golden brown and puffy and bobbing at the surface.

Remove from deep fryer and transfer to a cooling rack with paper towels underneath to catch any fat. Continue to fry in batches until done.

Allow doughnuts to cool for several minutes, meanwhile in a small bowl sift together the sugar, cinnamon, and nutmeg for the doughnut topping. Gently toss each doughnut in the sugar to coat.

Enjoy!


Sunday, 7 February 2016

Homemade Tomato Sauce

Tomato Sauce

Ingredients:

Roughly 2 pounds fresh Roma Tomatoes
1 Large Onion
1 Tablespoon Sugar
Salt
Pepper
Olive Oil
10 Basil Leaves (Optional)

Instructions:

Bring a large pot of water to boil.

Wash the basil leaves and tomatoes.

Slice the root and top off the onion, and peel the papery outer layer off the onion. Slice an X shape into the top and bottom of the onion about 1/2 inch deep, into the ends that are now flat from having the roots and tip sliced off. Set aside.

Bring a large pot of water to boil.

Remove the eye from each tomato, and slice and X into the end opposite the eye of each tomato.

Once the pot of water is boiling, add the tomatoes and blanch for 3-5 minutes, until the skins just start to peel away. Remove from water with a slotted spoon, to a colander and allow to cool several minutes.

Drain water from the large pot.

Once tomatoes are cool enough to touch, peel the skin from each tomato, slice each tomato into quarters, scraping away the seeds and pulpy watery middles and discarding.

Return the large pot to the stove and heat for 5 minutes over medium heat.

Roughly chop the cleaned tomato quarters into smaller bits.

Add about 2 tablespoons of olive oil to the large pot. Add the onion we prepared earlier, as well as the chopped tomatoes.

Cover and cook the tomatoes and onion for 10 minutes.

Uncover, stir in sugar. Stir and mash the tomatoes well, cover and cook an additional 15 minutes.

After 15 minutes, taste the sauce, adjust salt as needed. Season well with pepper. Cook an additional 5 minutes uncovered.

Finely chop the basil leaves and stir into the sauce.

If desired the sauce can be made really smooth by removing the onion, transferring cooked tomatoes to a blender and pulsing several times.

The sauce is now ready to be used.

Can be used as is for pasta, seasoned for pizza sauce. used in recipes calling for a tin of tomato sauce etc.

Enjoy!

Notes:

Other places:

What was cooking one year ago?

Steamed Pork Buns

What was cooking two years ago?

Parsnip Chips



Baba Ganoush

Baba Ganoush
A simple Dip made from eggplant

Ingredients:

1 Eggplant
1 Lemon, Juiced, or about 2-3 Tablespoons lemon juice
2-3 Tablespoons Tahini
salt
2-3 Cloves Garlic
2 Tablespoons Fresh Parsley

Instructions:

Slice the top leaf and very bottom bit off the eggplant, then slice the remaining eggplant into 1/2inch thick rounds. Arrange the rounds on a piece of kitchen paper towels, lightly dust each side of the rounds with salt and cover with another layer of kitchen paper towels. Allow to sit 10 minutes.

After 10 minutes, heat oven to broil high. Gently blot any excess water from the eggplant rounds.

Broil the eggplant rounds on a thick baking sheet for 3-5 minutes, until dark, slightly charred spot start to form. Turn eggplant over and broil the other side.

Remove eggplant from oven and allow to cool about 10-15 minutes.

In a large bowl food processor with a blade attachment, add the lemon juice, Tahini, garlic cloves and parsley.

Peel the dark rind from the eggplant rounds, and add the flesh to the food processor bowl.

Pulse the mixture several times in the food processor several times until dip is creamy. Taste and adjust seasoning and salt as needed.

Cover and chill until ready to serve.

Goes great a dip with veggies, or chips, toasted pita etc. Or with falafel.

Enjoy!

Notes:

Other Places:

Great with falafel

What was cooking one year ago?

Apple pie filling

What was cooking two years ago?

Chicken Wings

Sourdough Biscuits

Sourdough Biscuits

Ingredients:

2 Cups flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
4 Teaspoons Baking Powder
2/3 Cups Butter, cubed, and at room temperature at least 30 minutes
2 Cups Sourdough starter

Instructions:

Preheat oven to 425°F, line a large baking sheet with parchment paper.

In a large bowl sift together the flour, salt, baking soda, and baking powder. Cut in butter until mixture is sandy and crumbly and butter is evenly distributed. If the butter is not mixed in well enough it may seep out of the biscuits while they bake and that is no good at all.

Measure out the sourdough starter, it doesn't need to be exact. Fold together the flour/butter mixture with the sourdough starter until just combined .

Divide dough into 16 portions and shape each into a little puck like shape and place on prepared baking sheet at least 1 inch apart.

Let biscuits rest and rise for about 20 minutes in a warm draft free place.

Bake biscuits in preheated oven for 12-15 minutes, until bottoms are browned and tops are golden.

Allow to cool on wire racks for at least 5 minutes before serving. Any leftover biscuits should be allowed to cool completely and then stored in small airtight containers. If stored properly and quickly after cooling they can keep for several days.

Enjoy!

Notes:

Other Places:

What was cooking one year ago?

Slow Cooker Ginger Beef

What was cooking two years ago?

Spicy Taco Mac and Cheese


Spinach Artichoke Dip

Spinach Artichoke Dip
Literally always a hit with a crowd

Ingredients:

1 Can Artichoke Hearts
Roughly 3-4 Chopped Wilted Spinach
1/4 Cup Fresh Parmesan Cheese
1/2 Cup Sour Cream
1 Cup Cream Cheese(at room temperature for 30 minutes)
1 Cup Shredded Mozzarella Cheese
2-3 Cloves minced Garlic

Instructions:

If using fresh spinach, heat a skillet to medium heat. Chop the spinach roughly.

Add the spinach and about 1/4 cup of water, cover and steam the spinach until soft and wilted. Drain and excess water and set aside.

In a large bowl, add the Parmesan cheese, sour cream, cream cheese, mozzarella and minced garlic.

Drain the artichoke hearts from the liquid in the can. Roughly chop the artichoke hearts into smaller pieces. Add the diced artichoke hearts to the bowl with the other ingredients.

Using a large spoon stir and fold all ingredients until smooth, evenly blended and creamy.

You can now cover and set aside the dip until ready to serve. Or freeze in small containers to use at a later time.

To serve:

Oven

Pour the desired amount of dip into a small oven safe dish. Heat oven to 400°F. Bake for 30-40 minutes until hot, bubbly, and top might be slightly toasty in color.

Microwave


Pour desired amount of dip into a microwave safe dish, heat in microwave at normal settings 2 minutes at a time, stirring well after each round in the microwave. Once dip is hot and bubbling it is ready to serve.

Serve the dip hot with crackers, toast, pita chips, corn chips, veggies, just about anything really.

Enjoy!

Notes:

You can also cut a bowl shape into a large round loaf of bread and bake the dip inside the bread bowl to make it extra fancy. Just make sure to place the bread bowl on a baking sheet while it bakes in case some seeps out the bottom.

Other Places:

What was cooking one year ago?

Sourdough Bread

What was cooking two years ago?

Butter Roasted Asparagus 

Overnight French Toast Bread Pudding

French Toast Bread Pudding

Ingredients:

1/2 Loaf day old bread
2-3 Eggs
1/2 Cup Milk
2 Tablespoons melted butter
1/4 Cup Brown Sugar or Maple Syrup
1-2 Teaspoons Vanilla
Optional, 1/2 Teaspoon each of nutmeg and/or cinnamon

Instructions:

Night Before

Slice the bread into small cubes. In a large bowl add the bread cubes.

In a small bowl whisk together the eggs, milk, butter, sugar, vanilla and optional spices.

Pour the egg mixture over the bread cubes. Using a large spoon gently toss the bread with the eggy mixture to coat. Cover the bowl and chill over night.

Morning

Preheat oven to 375°F

Lightly mist a bread pan with cooking spray. 

Uncover the bowl of cubed bread and gently toss and turn the bread over. Pour the bread cubes into the prepared pan into an even layer.

Bake the bread pudding for about 30 minutes in the preheated oven, or until the top is golden brown and toasty.

Serve hot, with maple syrup if you like it extra sweet, or powdered sugar dusted over top.

Enjoy!

Other Places:

What was cooking one year ago?

Peanut Butter Chocolate Chip Cookies

What was cooking two years ago?

Brunch Skillet

Real Parfait

Parfait

I had no idea parfait was a real dessert and not just a mess with yogurt. This is more like an icecream dessert, which makes it pretty great in my books.

Ingredients:

175g Sugar
2 Tablespoons warm water
285ml Whipping cream
3 Egg yolks
1 Egg white
1 tsp Vanilla

Ingredients:

In a small sauce pan heat the sugar with the water until a smooth, not grainy syrup forms. Allow to cool at least 5 minutes.

In a medium bowl, add the egg yolks and whisk gently. Add a small amount of the sugar syrup and whisk well. Slowly pour and whisk in the remaining syrup. Do not allow the egg yolk to scramble at this point. Set this bowl aside for now.

Whip the egg white until a stiff peak forms.

Whip the whipping cream until peaks appear and stay standing.

Fold the whipping cream and egg white into the egg yolk mixture, followed by the vanilla.

Pour the parfait into small dessert cups or something to freeze it in. Transfer to freezer and chill at least 3 hours before serving.

Enjoy!

Notes:

I love this almost as much as icecream, husband does not as much.

What was cooking one year ago?

Traditional Crepe Batter

What was cooking two years ago?

Asian BBQ Pork


Green Onion Asian Pancakes

Green Onion Pancakes

Ingredients:

2 1/2 Cups Flour
1 Cup Water

8 Green Onion stalks, thinly sliced

Salt
Sesame Oil

Dip:

2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1/4 tsp powdered garlic

Instructions:

In a medium sized bowl using a fork mix together 1 cup of water with 1 cup of flour, slowly adding in as much flour as possible. Knead in more flour until dough is firm and not sticky. Oil the outside of the dough with a sesame oil, cover and let rest 30 minutes.

Divide the dough into 4 equal portions.

Working with one portion at a time and keeping the remaining dough covered, roll a dough portion into a large rectangle roughly 1/8 of an inch thick or thinner if possible. Oil the top of the rectangle with sesame oil, season lightly with salt and sprinkle one of the sliced green onion stalks over the entire rectangle. Starting at the long end of the rectangle carefully and tightly roll the rectangle into a snake-rope shape. Cut the long rope in two, and coil each half up into a flat circle, like a snail shell. Use a rolling pin to flatten the circle and help it keep the round shape. Repeat with the other dough rope.

Repeat above process with all dough portions.

Heat a skillet to medium heat and lightly oil the pan.

Cook each pancake for about 2 minutes a side until golden brown.

Serve warm, with the dip recipe listed above if desired.

Makes 8 pancakes, great as a snack or as a side.

Enjoy!

Notes:

These were so tasty, I made them quite a while ago and might have forgotten about them a bit. I think I will try these again sometime real soon.

Other Places:

What was cooking one year ago?

Steak au Poivre

What was cooking two years ago?

Sundried Tomato Sausages

Three Meat Ravioli Filling

Three Meat Ravioli Filling

Ingredients:

1 Pound Ground Beef/ Pork (2/3 lb Beef 1/3 lb Pork or Sausage)
6-8 Slices Bacon
2/3 Cup Ricotta Cheese
1 Tablespoon Fresh Chopped Basil
1/2 Tablespoon Dried Thyme
1/2 Tablespoon Dried Oregano
Salt and Pepper

Pasta Dough, rolled into thin sheets

Special Tools:

Ravioli Press, or cutter.

Instructions:

In a  large skillet scramble cook the ground meat until cooked through, drain fat and set aside. Cook the bacon slices crisp and finely crumble.

In a large bowl mix together the cooked meat, crumbled bacon, ricotta cheese (or cream cheese, or any soft cheese of your choice really) and the herbs and spices. Taste the mixture when everything is fully combined. Remember the meats are all cooked through so this is totally safe at this point. Adjust the seasonings as needed.

To assemble ravioli, have an egg white, or water wash ready on the side and a pastry brush. Lay the rolled pasta dough on the ravioli press, and brush the whole surface with the egg or water wash. Fill the small pockets in the ravioli press, lay a second sheet of rolled pasta dough on top and roll over the whole press firmly with a rolling pin to set the dough. Repeat until all the pasta sheets have been used, or you run out of filling. This is a general guideline your ravioli press/ cutter might have different instructions for preparing the ravioli.

To serve, cook prepared ravioli in boiling salted water until the float, about 2-3 minutes. Drain from water and toss lightly with a sauce of your choice.

Enjoy!

Notes:

Miss Busy Bee became Mrs. Busy Bee, bought a house, got a dog, a job promotion and purchased her very first car in the past year. Times are good but busy!

Other Places:

What was cooking one year ago?


Roasted Tomato Basil Soup

What was cooking two years ago?

Korean BBQ Sauce