Recipes

Recipe Index 

(Just click on the recipe you want, they’re all linked to the index below)

Breakfast:

Breakfast burritos
Canoe Point Hash Browns
Breakfast Potatoes
Balleadas

Lunches:

Brocolli and Rotini Salad
Thai Curried Vegetable Soup
S.W. Chicken Salad
East Indian Chicken Fried Rice
Chinese Chicken Fried Rice
Turkey Leek and Vegetable Soup

Dinners:

Pork Tenderloin Medallions in Creamy Port Sauce
Cocquille St. Jacques (scallops in cream sauce)
East Indian Butter Chicken
Memories of Roatan Lemon Chicken Pasta
Lynn’s Fabulous Mac’n Cheese
Meatloaf
Tangy Beef Stew
Pork Souvlaki
Chicken Cacciatore
Creamy Garlic Shrimp Pasta
Smoked Salmon Pasta
Spicy Garlic Pineapple Shrimp Linguine
Lynn’s Cabbage Roll Casserole
BBQ’d Leg of Lamb
Lamb Curry
Chana (Curried chick peas)

Rubs and Spice Blends:

Pulled pork rub (good on any meat, and even BBQ potato chips!)
Creole Seasoning
Burrito Seasoning
Poultry Seasoning
Taco Seasoning
Herbs de Provence
Garam Masala

Desserts, Accompaniments, Etc.

Old Fashioned Peanut Butter Cookies
Old Fashioned Crunchy Chocolate Chip Cookies
Sourdough Bread
Raisin Squares – updated May 2022!
Blueberry-Peach Cobbler
Oatmeal Apple Crisp
Turkey Neck Stock
Brambles Tapenade
Greek Lemon Roasted Potatoes
East Indian Chicken Fried Rice
Oven Roasted Vegetables
Alabama BBQ’d potatoes
Guacamole
Guacamole (version 2)
Cream of Mushroom Soup
Grandma Ward’s Whole Wheat Cakes
Chinese Hoisin Vegetable Stir Fry

 

 

 

 

 

 

 

 

 

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Old Fashioned Peanut Butter Cookies

When I was a kid back in the 1960’s my mom made real cookies – peanut butter and chocolate chip come to mind – that when cooled turned nice and crunchy. You just cannot find cookies made like this nowadays – they’re all soft and chewy, wimpy, overpriced, and to be completely frank, taste like shit.

Here is my recipe for the real peanut butter cookies I so loved back in the day.

Ingredients:

1/2 cup peanut butter (I like to use organic and all-natural)
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg, beaten with a fork
1 tsp vanilla
1 1/3 cups flour
1 tsp baking soda
dash of salt

Method:

I a large bowl cream first 6 ingredients together until blended. Stir together flour, baking soda and salt, then mix with wet ingredients. Form into balls about 1-1/2 to 2″ in diameter. Place individual balls on ungreased cookie sheet and press into cookie shapes with fork. Bake at 350 Deg F. for 11 to 12 minutes.

YUMMY!

 

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Old Fashioned Crunchy Chocolate Chip Cookies

Remember those cookies that Grandma used to make, that were chewy when warm out of the oven, then got nice and crunchy when cooled? Try this recipe I have altered to use healthy, organic ingredients.

Recipe Notes:

  • I use Omega Nutrition brand Organic Coconut Oil (the one that says “AROMA FREE” and “IDEAL FOR COOKING” on the label for anything that uses shortening or vegetable oil, as it is healthy, odourless and flavourless.
  • I also use organic, unbleached, sprouted wheat flour from a local Mennonite mill.
  • Organic semi-sweet chocolate chips, unsalted butter, flour, eggs and sugars are fairly easy to source, and not a lot more money.

Ingredients:

1/2 cup unsalted butter, softened
1/2 cup aroma-free coconut oil, softened
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
3/4 tsp salt
1 tbsp vinegar
1 large egg
1 tsp baking soda
2 cups all-purpose flour
1 250 g semi-sweet chocolate chips

Above recipe makes about 40 cookies

Method:

Preheat oven to 350.

In one large bowl, cream together first six ingredients until blended. In another bowl, sift/blend flour and baking soda.

Beat egg into butter mixture, then flour/baking soda. Stir in chocolate chips. Drop by the tablespoonful at least 1.5″ apart onto a lightly greased baking sheet and bake 12 to 14 minutes. Allow to cool on a rack before storing.

 

 

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Pork Tenderloin Medallions in Creamy Port Sauce

The secret to this recipe is a GOOD PORT – Taylor Fladgate is good, but if you have to go out and buy a bottle special for this recipe, consider this EXCELLENT 20 year old tawny port from Portugal (thank you Eric and Paul!):

SANDEMAN 20 YEAR OLD TAWNY PORTO

You will not be disappointed!

Ingredients:

1 pork tenderloin, cut into 3/4″ thick medallions
3/4 cup flour, mixed with 1 tsp salt and 1/2 tsp each fresh ground pepper and red cayenne pepper
6 Tbsp butter, divided
1/2 medium onion, diced
4 to 6 medium mushrooms, chopped
2 to 3 cloves fresh garlic, minced with a dash of salt
1 tsp French Herbs de Provence
2/3 cup Port
3/4 cup chicken stock
1/3 cup whipping cream

Method

In a large bowl, toss pork medallions with flour mixture to coat. I like to do this about 1 hour prior to cooking, and toss them every few minutes, to get lots of the flour mixture absorbed into the meat.

In a large non-stick skillet over medium high heat, melt 2 to 3 Tbsp butter and toss in the onions and mushrooms and cook about 4 minutes until mushrooms wilted and onions translucent. Toss in the garlic and herbs and mix in well; After about one minute remove from pan and set aside.

Add the rest of the butter to the hot pan and cook medallions over medium high heat to brown both sides about 2 minutes each. Toss in another tbsp each of butter and flour mixture when you flip them. Once browned on both sides, add Port and swirl around in pan. Immediately add chicken stock and mushroom mixture and stir to blend.

Turn heat down to medium low, and cover with the lid cocked and continue cooking for about 6 or 7 minutes. Do not overcook pork – when served it should be medium (pink in the middle). Add whipping cream and stir/swirl to blend with the bubbling sauce; when it just comes to the boil, remove from heat.

Serve with garlic mashed potatoes, and steamed Brussel sprouts (or vegetable of choice).

 

 

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Tangy Beef Stew

This is just a simple recipe you can throw together fairly quickly. I use odourless coconut oil for frying for health reasons, but by all means use whatever oil you like.

Ingredients:

1 lb stewing beef, trimmed and cut into small chunks
1/3 cup flour
1 tsp each salt and pepper, or to taste
4 Tbsp oil, divided
2 cups beef stock (I just use a beef bouillon cube dissolved in water)
40 mL brown sugar
40 mL vinegar
15 mL Worcestershire sauce
1 cup strained tomatoes (I like the Emma brand in the tall glass jars)
1/2 large or 1 medium onion, chopped
1 or 2 carrots, peeled and chopped
~1/2 cup chopped celery
Optional: chopped fresh garlic, mushrooms, peppers
1 cup frozen peas

Method:

Mix flour, salt and pepper and coat beef pieces, and brown in about 2 1/2 Tbsp oil, tossing to cook all sides. Transfer beef to a saucepan. Add rest of oil to pan and saute vegetables (except peas) and garlic 5 to 10 minutes. Combine with beef in saucepan, and add stock, sugar, vinegar, Worcestershire and tomatoes. Bring to boil then simmer covered for 45 minutes. Add frozen peas, bring to boil again and simmer another 25 or 30 minutes covered before serving.

 

 

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Chinese Hoisin Vegetable Stir Fry

I just LOVE this recipe, it is one I have been working with for a while. I am trying to get away from the seed oils as much as possible, and quite like the aroma free Omega Nutrition brand of coconut oil – it imparts none of the strong coconut flavour to whatever food you are frying.

You can buy the hoisin sauce, or do what I do below and just make your own using peanut butter.

Ingredients: (for two hefty servings)

1/2 cup chicken stock
2 Tbsp soy sauce
1 tsp rice vinegar
1 Tbsp brown sugar
1 Tbsp peanut butter (if you like the hoisin flavour)
1 Tbsp corn starch
Handful (about 33 gm) of blanched sliced almonds – toasted*
2 to 3 Tbsp olive oil
1 large carrot, peeled and chopped into thin strips
1/2 sweet onion, sliced thin
6 mushrooms, each sliced in two or three
1 cup each of broccoli and cauliflower florets cut fairly small
handful of snow peas
1/2 sweet pepper (green red or yellow or mix) chopped (optional)
4 cloves garlic, minced
1 to 2 Tbsp fresh ginger, minced
handful beansprouts
1 to 2 Tbsp sesame oil
garnish of chopped green onions and dash of sesame seeds if you like

Method

Chop all vegetables and prepare sauce in advance.

In a small saucepan heat chicken stock then whisk in vinegar, sugar, soy sauce and peanut butter until blended. Thicken to desired consistency using corn starch and set aside.

Preheat a large deep non-stick skillet or wok over medium high heat. Toast almonds (no oil yet!) for 2-3 minutes tossing frequently; remove from pan and set aside.

Add olive oil to hot pan and toss in carrots, onions, mushrooms, peppers, broccoli, and cauliflower; stir fry for ~5 to 7 minutes until softened a bit. Add snow peas and sesame oil, continue to toss for ~3 minutes. Add garlic, ginger and bean sprouts and toss to mix; cook for another ~2 minutes. Reduce heat to medium low and add stock mix, tossing to blend. Cook only another minute to warm sauce in vegetables thoroughly.

If desired, garnish with sesame seeds and chopped green onions, then serve.

 

 

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Chinese Chicken Fried Rice

This dish is easiest to prepare with leftovers and is a whole meal in itself – lunch or dinner.  I cook about 2 cups of rice in chicken stock the day before or morning of, and allow it to cool before adding. (2 cups of uncooked rice = 4 cups cooked rice.)

I have written this recipe to include using one or two fresh chicken breasts, though I usually use an equivalent amount of leftover roast chicken. We buy local pasture-raised chickens (8 to 12 pound birds) and stuff and roast them; then bag the leftovers in ~1 lb portions in freezer bags. Either way is fine.

I’ve estimated the relative amounts of the individual ingredients but these are flexible according to individual preference.

Ingredients:

2 Tbsp olive oil, or odour-free coconut oil
~1 to 2 chicken breasts
salt and pepper to taste
1 medium onion, chopped
1-2 carrots, peeled and chopped
3/4 cup frozen peas
2 Tbsp sesame oil, divided
3 cloves garlic, minced
1 Tbsp ginger, minced
~4 cups cooked white rice (previously cooked and cooled)
2 eggs, beaten with a fork
3 Tbsp soy sauce
If desired, some chopped green onions for garnish

Method

In a large non-stick skillet over medium heat, add oil. Season chicken breasts with salt and pepper on both sides then add to skillet; cook until golden brown, about 6 minutes per side. Do not overcook. Remove from skillet and allow to cool for 5 to 10 minutes before cutting into bite-size pieces.

To the same skillet over medium high heat add onion and carrots to the hot oil and cook until soft, about 5 minutes. Turn heat down to medium and add peas and 1 Tbsp sesame oil, and cook another 5 minutes. Add garlic and ginger and toss to blend, then add pre-cooked rice and chicken and toss to mix. Cook for another couple of minutes until mixture heated through.

Push to one side of skillet; add 1 Tbsp of sesame oil to pan and drop eggs in. Stir to cook as you would scrambled eggs. When almost cooked, fold back into rice mixture and add soy sauce.

Add chopped green onions before serving if desired.

 

 

 

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Grandma Ward’s Whole Wheat Cakes

Just like the title says, this is the original recipe for my paternal grandmother’s whole wheat cakes, one that was no doubt handed down from previous generations. I remember as a child visiting her – she lived upstairs at my uncle and aunt’s place in London, Ontario – and enjoying these healthy treats with my cousin Rick, when we weren’t otherwise engaged in other nefarious activities.

Ingredients:

4 cups whole wheat flour
3 Tbsp baking powder
1/2 cup brown sugar
dash salt
2 tsp each ground ginger, ground nutmeg and ground cinnamon
1 cup shortening
2 eggs, beaten
1 cup whole milk
1 cup each raisins and mixed peel
(I never cared much for mixed peel so I substituted green and/or red cherries chopped)

Method:

Combine dry ingredients and cut in shortening until mixed. Continue to mix while adding eggs, milk, then raisins and peel (or cherries).

Form into small ‘cakes’ about 3 to 4 inches in diameter and about 3/4″ thick, place on baking sheet and bake 15 minutes at 425 Deg. F.

 

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November 12, 2020 – Sourdough Bread

We’ve been buying store-made sourdough bread for a couple of years now and much prefer it to all other breads. But there is nothing quite like pulling a loaf of home-made bread from the oven, and letting the first slice, all slathered with butter, melt in your mouth.

So this fall Lynn and I have been experimenting with making our own sourdough. You can find a myriad of recipes for doing this over the internet. You can also find many recipes for using your sourdough ‘starter’ every week or so when it’s time to shed some and refresh, as we have; and so far with mixed results . . until now.

This recipe worked fabulous, but you need a whole cup of starter for it. (I used all I had, about 280 grams, thinking that we probably can’t take it with us to Arizona.)

This one’s a winner folks. Enjoy!

Ingredients

1 cup sourdough starter – about 280 grams if you have a kitchen scale
1 cup warm water
1/3 cup sugar, to taste (some like their bread sweeter, some not so much)
1 packet yeast
1 dash salt
3 Tbsp butter, melted
3 cups bread flour
1 /2 to 1 cup extra bread flour for kneading
Optional: 2 Tbsp butter for spreading on top of crust after baking

Method:

Pour water in large warm bowl, mix in sugar thoroughly then sprinkle yeast over top. Allow to sit undisturbed for 15 to 20 minutes until bubbling/frothy.

Add starter to yeast-sugar-water bowl with salt and melted butter and stir to blend. Add flour while stirring, then use your hands to blend once the dough starts thickening. Turn dough onto liberally floured surface (pastry cloth works best) and knead for about 5 minutes, adding more flour as necessary to keep it from sticking to the cloth.

Turn on your oven to 350 for five minutes, then shut off. It will be warm for rising the dough. Form the dough into a roll and place into well greased large loaf pan; cover with cloth and allow to rise in oven (now shut off) for 1 to 3 hours. When is is bulging up and over the edge it is ready to go into a hot oven.

Pre-heat oven to 375. Bake 10 minutes or until browned on top just the way you like, then tect loosely with foil and continue baking for another 35 to 40 minutes.

If you want to keep the top crust moist, immediately brush butter on surface. (I didn’t bother doing this, and it was still fine.)

Mmmm! So good . . .

 

~~~

April 28, 2020 – Memories of Roatan Lemon Chicken Pasta

Lynn and I standing in front of the dock apartment at 444 Crocodile Cut, Paya Bay Resort

If there were ever a couple of cooks who could make a silk purse from a sow’s ear, it was Winnie and Wencina, the two sisters who cooked for Paya Bay resort in the years we wintered there down at Crocodile Cut. Not a day goes by that I don’t think fondly of them, and all the other good people we left behind there.

Winnie, standing behind a buffet table at Paya Bay Resort dining room

Owners Lurlene and Mervin – we miss them!

One of the dishes that these girls made for me was Lemon Chicken Pasta. It wasn’t on the menu, but any time we went up to the restaurant, even in better days when they filled the resort, if I asked nicely, one of them would make it for me.

I never did get their recipe, but this is my version, and I think it is close. Here in B.C., and even more so in Arizona, we are blessed with better quality, organic ingredients, so I hereby and forthwith present it here, with due credit to the original creators of, and inspiration for, this dish.

Tips:

  • it is better to cook the pasta al dente because once it is tossed in the sauce, it will continue cooking and absorbing the liquid. 
  • let the chicken come to room temperature for about an hour before cooking – it will be more tender that way. We prefer meat from the thighs – there is more fat in it than the breast meat and, in our opinion, adds more flavour to the finished product. And you don’t need a whole lot – one or two thighs in this recipe are loads for me.
  • I use 3 or 4 ‘ice cubes’ of stock in this recipe, home-made from turkey necks, cooled, and frozen in ice cube trays.
  • Scale up or down depending on how many mouths you are feeding – figure on 100 gm pasta per person. We like linguini for this dish. It tastes even better the next day, so plan on leftovers!

Ingredients:

300 to 400 gm Linguine Pasta, boiled in salted water according to package directions and drained
4 Tbsp salted butter
1/4 to 1/3 cup each diced onions and peppers
2 to 4 cloves garlic, chopped
dash herbs de Provence
1/2 tsp each salt and pepper
dash cayenne or East Indian Chilli Powder – optional if you like a little heat
2 skinless boneless chicken thighs (you can also use equivalent in breast meat), chopped into small 1/2″ chunks
juice and zest of 2 lemons
1/2 cup chicken stock
1/2 cup grated Parmesan cheese (the dried stuff is fine)
salt and pepper to taste

Method:

Pasta and sauce cooking at the same time

In a large skillet over medium heat, melt the butter and fry the onions, peppers and garlic until onions translucent. Add seasonings while cooking. Toss in chicken chunks and cook about 2 minutes until they just start losing their pink tinge. Add lemon juice and stock, bring to boil and shut off heat.

Drain pasta and add to sauce, tossing to mix while adding lemon zest and grated Parmesan cheese. Allow to sit 4 or 5 minutes prior to serving. Season with salt and pepper and more Parmesan if desired.

Mmmm… can’t you just smell it!

If I could only have one meal to eat for the rest of my days, this dish would be it!

~~~

Chana (Curried chick peas)

Credit for this recipe goes to Paul of our extended family in the U.K. He and Camilla came to visit us in Canada way, WAY back around the turn of the century, and showed me just about everything I know about East Indian cooking. I have changed this recipe a bit after doing it many times, so I hope Paul excuses my variations.

Recipe tips:

  • Only buy small amounts of spices at a time. Purchasing them at Bulk Barn costs only a small fraction of what they are in grocery stores, and it is better to use fresh spices than those that have been sitting around in a spice rack for millenia
  • If you can splurge on organic chick peas, they are less ‘crunchy’ and seem to absorb the flavours better.
  • To make ‘mock chicken’ stock I boil a pot full of turkey necks every so often, then freeze the stock in ice cube trays. I usually reserve 2 cups in a larger container for this recipe (or other soup recipes).
  • The oil I typically use and recommend for curries is organic Avocado Oil. But if you don’t mind the GMO stuff you can use any lighter vegetable oil like canola.

Ingredients

1/4 cup oil
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 onion (I use one large red) cut into thin slices
2 to 4 cloves garlic, chopped
2 – 400 ml cans chick peas, rinsed and drained
2 cups stock

Method

Heat oil in medium saucepan over medium heat. Add spices and cook, stirring frequently, for 5 to 6 minutes. The longer they cook, the more flavour is infused into the oil, but you do NOT want to burn them. The oil should not be smoking.

Add and stir in onions and cook down for a few minutes, stirring often. Add garlic and cook another five minutes. Add chick peas and stir to coat. Add enough stock to cover peas; cook over low heat with lid on about 45 minutes stirring every 15 minutes, then partially covered for another 20 to 30 minutes to reduce liquid, until at desired consistency (fairly thick).

Serve with curried lamb for a real treat!

Curried lamb and chana

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October 17, 2020 – Turkey Leek and Vegetable Soup

When I came home from the hospital recently the only thing I could eat for days was soup. Having experimented with a few, this one came back a winner. Hope you can enjoy it under more pleasant circumstances than did I!

Notes:

  • I use chicken backs and extra large turkey necks to make stock. Have your butcher cut one or two chickens up (or buy whole chickens and do it yourself if you have the tools) and reserve the backs along with the wings and legs for the stock. Turkey necks make GREAT stock, so by all means use them too, if you can find large ones.
  • Leeks add great flavour to the the stock, and to the finished product. Nip the root ends off, and cut off about 3″ of the white parts for the soup – wash thoroughly and dice. Cut off the next three inches of slightly green portions and toss into the water at the beginning with the chicken and turkey parts for the stock. Discard the rest of the greens.

Ingredients:

5 L water
1 Tbsp salt
2 chicken backs, legs & wings optional
2 large turkey necks
3 carrots, peeled and chopped
3 celery stalks, chopped
2 large garlic cloves, chopped
2 leeks (whites) washed and diced
1 to 2 Tbsp olive oil for frying
1 tsp poultry seasoning
1/2 tsp celery salt
3 or 4 skinless boneless chicken thighs, chopped into chunks
2 to 3 medium sized potatoes, peeled and cubed

Method:

In large stock pot, bring water with salt to boil, add chicken backs/parts and turkey necks. Simmer covered for 2 to 2-1/2 hours. After cooking one hour, add half the carrots and celery, and greener leek parts to stock and continue cooking. When done strain out all solids, allow chicken and turkey necks to cool, and reserve any meat from the chicken backs/parts for the finished product. Save turkey necks for lunches and snacking. Discard what remains of vegetables.

In large skillet, heat oil and add the chopped leeks (white parts), the other half of the carrots and celery, the garlic and the seasonings. Cook over medium heat until the vegetables are softened, about 10 to 15 minutes.

Vegetables and chopped thighs in skillet

 

Stock and sauteed vegetables combined

Toss in chopped chicken thighs and cook for one minute, mixing with vegetables. Add all of this to the stock along with the cubed potatoes, bring soup to boil, and cook over medium low heat (a soft boil) another 25 to 30 minutes, stirring periodically, until potatoes are soft. Toss in reserved chicken, let cool for 15 minutes and serve.

 

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February 18, 2019 – Cream of Mushroom Soup

This is the quick and easy and sure-to-please version. As always, and perhaps especially in this recipe, quality ingredients make the difference; I used exclusively organic ingredients in this batch. I also used a good quality Pinot Grigio and the results were stunning; better than anything you will get in all but maybe a handful of restaurants in the world.

Some of the ingredients that went into this batch

Ingredients:

1 1/2 cups each white wine and water
1 Tbsp “Better than Bouillon” organic chicken stock (the stuff you have to refrigerate after opening)
About 6 to 8 crimini mushrooms, washed and chopped
About half a red onion, chopped
1/2 cup chopped celery (some leaves are OK too)
6 cloves garlic, chopped in 1/2 tsp salt
1/2 tsp red (East Indian) chilli powder (or cayenne pepper)
2 to 3 Tbsp butter
Dash Herbs de Provence (or substitute rosemary and thyme)
3/4 cup heavy whipping cream (35% M.F.)

Method:

In a medium size heavy bottom stock pot, bring wine and water to boil, then stir in bouillon until dissolved and mixed. Set aside.

In a large skillet, melt butter over medium heat, add the hot (red) chilli pepper, mushrooms, onions, garlic, herbs and celery. Cook 5 to 10 minutes until onion turns translucent and mushrooms wilt.

Vegetables sautéed and ready to go into the stock

Dump the whole works into the stock, and cook over low heat (just bubbling) covered, for about 30 minutes. Allow to cool about 1 hour. Use a stick-mixer (or blender) to blend until smooth. Turn the heat back on and just bring to the boil.

Here it is, blended and brought to the boil.

Add about 3/4 cup of heavy whipping cream, stirring in; bring to the boil then shut the heat off.

Here it is with the whipping cream added

Serve and enjoy!!

Lynnie’s Macaroni and Cheese

Lynnie’s Macaroni and Cheese

Steaming HOT and out of the oven!

 

Ingredients

2 1/2 cups of desired macaroni (one 500 ml cup measure filled to the brim)
2 Tbsp butter
2 Tbsp flour
1/2 teaspoon Paprika
1/2 teaspoon East Indian Chili powder or red cayenne pepper
2 cups whole milk
2 cups grated old cheddar (or blend of your favourites)
1/2 cup grated Parmesan Reggiano (the stuff you have to grate)
2 to 3 Roma tomatoes, trimmed and sliced 1/8″ to 1/4″ thickness

Method

Boil pasta according to package directions in large pot of sea-salted (1 tbsp) water. Don’t overcook it – it will be going in the oven for 40 minutes.

While pasta cooking, make a roux. Stir together the flour, paprika and chili powder. Melt butter in hot pan over medium heat, whisk in the flour mixture gradually to form a roux. Gradually whisk in milk. If desired set aside one quarter of the grated cheese blend to spread over the top at finish. Stir the rest of grated cheese blend into the hot roux, until all the cheese is melted. Mix in cooked hot pasta, and pour into a 9X13 baking pan. Place sliced tomatoes over top of pasta, then sprinkle the rest of the grated cheese blend on top. If you want them, you can add bread crumbs too (we didn’t here at No Pants Park). Bake at 350 for 35 to 40 minutes. Allow to cool ten minutes before serving. Eat large helpings.

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Lamb Curry

Note – recipe correction September 25, 2020 substituting cardamom for turmeric.

I am not sure that this dish is always made with lamb; perhaps in many parts of the world it is curried goat or mutton. I have never cooked these, so I do not know how they would turn out. But I can promise you that this East Indian lamb dish will impress anyone. Do try to source good quality meats, wherever you are. It makes a difference.

Ingredients

3 to 4 tbsp vegetable oil (I prefer to use non-GMO, either avocado or olive)
1 tsp red (East Indian) chilli powder
2 tsp ground coriander
2 tsp cumin
1 tsp cardamom
1 onion, thinly sliced or diced
4 + cloves garlic, chopped in 1 tsp sea salt
2 tsp garam masala (follow link to make your own)
1 lb stewing lamb cut into bite-size pieces
3 Tbsp tomato paste
1 can fire roasted tomatoes

Trim thickest fat from lamb; but leave enough on to provide flavour. Small amounts will render if cooked long enough.

In a large heavy-bottomed stock pot heat oil over medium heat. Once hot, throw in chilli powder, coriander, cumin, and cardamom and heat until spices sizzling for about a minute. Throw in onion and cook 15 minutes, stirring to mix, and every couple of minutes thereafter. Throw in garlic with salt and garam masala and continue cooking another 10 minutes. Toss (not throw) in lamb chunks, stir to mix, then add tomato paste and canned tomatoes with about 1/2 cup of water. Stir to mix and cover, turn heat down to low, and simmer 90 minutes, stirring every 10 or 15 minutes, more often at the first.

Serve over rice. Best if rice is cooked in chicken stock with a Tbsp butter and 1 tsp turmeric per cup of dry rice.  

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October 26, 2018 – Breakfast Burritos

Finished Product!

If I could prepare and serve just one thing to every human being alive on this planet it would be my breakfast burritos. And so easy to do as well. Remember, quality ingredients make the difference! Preparation time – about 40 minutes.

Ingredients (serves two, one large burrito each)

2 large crimini mushrooms, diced
1/4 red and 1/4 yellow sweet peppers, diced
1/4 red onion, diced
1 – 2 tbsp butter
1 heaping tsp creole seasoning
~ 60 gm (about 1/8 lb) deli ham of your choice, diced
3 large eggs, busted up in a bowl
~ 1 cup shredded old cheddar (you can blend with Swiss or Parmesan if desired)
2 large soft flour tortillas
Cholula’s or Tabasco green hot sauce
1 tbsp oil for cooking
Salsa – I highly recommend Cocina Fresca Cantina Style Mild Jalapeño brand (available only in U.S.). In Canada, unless you can make your own, Western Family brand Fire Roasted Salsa (in a can) is not bad.

All of the ingredients; ready to start cooking!

Method

Melt butter over medium heat in skillet, add mushrooms, peppers and onions, stir to coat.

Medium heat, butter in pan

Vegetables and ham cooked and ready for the eggs.

Sprinkle in creole seasoning. Cook about 3 or 4 minutes, tossing frequently to cook evenly. Add ham and stir in, cook for just one more minute before scrambling eggs into mix.

Eggs scrambled in the mix.

Once eggs are cooked (do not overcook!) and blended with vegetables, add cheese, stir to mix, then set aside in a bowl.

Wipe out skillet (no oil yet) and warm up tortillas for one minute each (this makes them easier to stuff without cracking).

Heat tortillas until thoroughly warmed through

If they’ve been sitting around a while and are a bit dried out, sprinkle 4 or 5 drops of water over each side when heating. Divide egg mixture in two, folding half into each tortilla with a sprinkle of hot sauce, salt and pepper.

Half the stuffing into each one, with a good dash of Cholula’s Hot Green Pepper sauce drizzled into each.

Place burritos into skillet over medium heat and fry each side until crispy. Serve with salsa on the side, spooning more in after each heavenly bite.

Lynn rolling them up like a pro!

You’re almost done!

Put a spoonful of salsa (this stuff is the best we’ve found anywhere in the world – great tomato and cilantro flavour) into each bite!

Bon Appetit!

~  ~  ~

September 28, 2018 – Ti’s the Season . . For Roasted Vegetables!

Oven roasted vegetables with herbs, garlic and fresh parmesan

Yes, all of those root vegetables that populate the produce shelves in the Fall are now starting to appear. This dish is dead-easy, and OH so good.

1 sweet red pepper, cored and chopped
12 mini-potatoes, scrubbed and halved
2 parsnips, sliced lengthwise
2 large carrots, sliced lengthwise
1 red onion, chopped
6 to 10 crimini mushrooms, halved
1 sweet potato, peeled and sliced
6 cloves garlic, coarsely chopped
1/4 to 1/2 cup olive oil
1/2 teaspoon East Indian chili pepper or cayenne pepper for heat, if desired
1 tablespoon Herbs de Provence
Dash salt and pepper to taste
~1 cup freshly grated parmesan cheese

In a large bowl, toss vegetables with garlic, oil, Herbs de Provence, salt and pepper. Dump into a large baking pan and bake for 40 minutes at 350. Remove from oven and sprinkle cheese over top; place back into oven and bake for another 10 to 15 minutes until top becomes golden brown.

September 13 – Seasonings and more

Rather than buy pre-made seasonings, which you can spend an arm and a leg on, I blend my own to my specific tastes. This not only saves you a lot of money (you can get everything at Bulk Barn or a similar store) but allows you to ‘tweek’ the recipe according to your own likes and dislikes. I offer these recipes for your perusal.

RUB for pork, chicken and most meats – and especially liberally sprinkled in a bowl of BBQ potato chips!

1/2 cup dark brown sugar (for a sweeter rub, scale up according to taste)
1/4 cup paprika (you can use mild or hot according to your preference, but if you do use the hot stuff, it will make a significant impact on the finished product, and therefore I recommend the mild for this recipe, adding heat with 1 to 2 tsp. genuine East Indian red chili powder).
2 tablespoons salt
2 tablespoons granulated onion (don’t get the powder, it is like talc – it should be grainy, not like corn starch)
1 tablespoon granulated garlic (same caveat as onion powder above)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 to 2 teaspoons East Indian red chili powder (see Discovery from the East below)
1 teaspoon freshly ground pepper
1 teaspoon dry mustard (Keens)
1 teaspoon chili powder

Discovery from the East

Thanks to a very talented East Indian Restaurant owner’s food tip, I went in search of the ‘real’ chilli powder, without the added spices that we North Americans are accustomed to in our darker, almost reddish-brown version (which is in fact a blend of chilli, cumin, and other spices).

Since out here in the hinterlands there are no East Indian grocery stores, I ordered it from Ebay, and had it shipped from – you guessed it – India; figuring it would probably take two months to get here. Well, it got here faster than the tire covers we ordered from Walmart.ca the same day, can you believe it? And let me tell you, it is the real thing…

Addendum November 2018 – I found a big bag of this stuff in the oriental food section of our local grocery store – for DIRT CHEAP! Like, 3 or 4 bucks a pound! Carefully stored, it will last years.

All the way from India!

~  ~  ~

Herbs De Provence
There are literally hundreds of different recipes for herbs de Provence; I just use the basic (first five) ingredients but I have listed other optional add-ins for your information.

6 tablespoons savory
4 tablespoons thyme
2 tablespoons rosemary
1 – 2 tablespoons marjoram
1 tablespoon basil

Optional add-ins:
1 tablespoon tarragon
1 tablespoon lavender
1 tablespoon oregano
1 tablespoon mint
1 tablespoon ground bay leaves
1 tablespoon sage

Creole Seasoning
(I used to buy Tony Chatcheries but I like this version much better – it has WAY less salt. Great in Arkansas Hash Browns and breakfast burritos!)

2 tablespoons granulated onion
2 tablespoons granulated garlic
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 to 2 teaspoons East Indian Chili Powder (or substitute 1 tablespoon cayenne pepper)
5 tablespoons sweet paprika
3 tablespoons salt

Taco Seasoning
Blend and mix with 1 lb ground beef and a dash of water; simmer to reduce and serve in hard or soft shell tacos

1 tablespoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon crushed red pepper flakes  (I substitute 1/2 teaspoon East Indian Chili Powder)
1/4 teaspoon dried oregano
1/2 teaspoon sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Editor’s note: This taco seasoning mix above is also amazing in turkey tacos – just substitute cut up left-over cooked turkey for ground beef, and gently reheat in about 1-2 tbsp butter

Poultry Seasoning
Great seasoning in bread stuffing, chicken salad, or any kind of poultry dish)

4 teaspoons ground sage
3 teaspoon ground thyme
2 teaspoons ground marjoram
1-1/2 teaspoons ground rosemary
1 teaspoon nutmeg
1 teaspoon finely ground black pepper

Garam Masala
I use this for East Indian Butter Chicken or anything else that can use its sweet, spicy flair. Amount below makes enough to fill one spice jar.

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Guacamole
So good as a dip, in sandwiches and wraps, or plastered on a hamburger. Best to make ahead and refrigerate for a few hours to let the flavours blend.

4 avocados, crushed with a masher
1 lime, juiced
1 teaspoon salt
3 to 4 cloves fresh garlic, minced
1/2 cup onion, minced
3 tablespoons finely chopped cilantro
2 Roma tomatoes, diced
1/4 teaspoon East Indian chili powder (or 1/2 teaspoon cayenne)

BBQ Leg of Lamb

1 – 4 to 5 pound leg of lamb
1 cup HIGH QUALITY balsamic vinegar (Eg. Greek Acropolis brand)
1 tablespoon finely chopped fresh mint leaves

Marinate lamb in vinegar and mint overnight (or minimum three hours) in refrigerator. Set BBQ temperature at 360 Deg F. Bake right on grills, 20-25 minutes per pound. Remove from grills and set on cutting board, tented in foil for 15 minutes. Carve and enjoy!

Burrito Seasoning Mix

100 ml ground cumin
75 ml paprika
15 ml garlic powder
15 ml salt
7.5 ml dried oregano
7.5 ml black pepper
5 ml cayenne pepper or red (East Indian) chili powder

~  ~  ~

Oatmeal Apple Crisp

I have just updated this recipe as of September 2020; after all, living right beside an orchard with a variety of apple trees affords one the opportunity to practice and perfect techniques.

Volumes below are for a deep-dish 9 X 9 pan. If you are making a larger 9 X 13 pan, use 8 apples and multiply volumes of other ingredients by 1.3. Glass is best, but metal or aluminum will do in a pinch.

And . . if you can find some chump to do the drudgery of picking, peeling, coring and chopping the apples, all the better LOL.

Filling Ingredients:
6 apples, peeled, cored and chopped
2 Tbsp granulated sugar
1 tsp cinnamon
1-1/2 tsp lemon or lime juice

Topping Ingredients:
1-1/2 cup oats (I normally use quick oats but use whatever you prefer)
1 cup packed dark brown sugar
3/4  cup all purpose flour
3/4 tsp cinnamon
1/2 cup butter, cut into cubes

Method:
Preheat oven to 350 Deg. F. Grease pan with butter or cooking spray. In a large bowl toss apples with lemon juice then add sugar and cinnamon and dump into baking dish. In another large bowl, mix flour, brown sugar, cinnamon and oats. Use pastry cutter to cut in butter until mixture resembles pea-sized crumbs. Spread over apples and pack down just a bit. Bake at 350 for 45 minutes, until bubbly and golden brown. Cool 15 minutes before serving. Great with ice cream or whipping cream!

 

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August 1, 2018 – Blueberry Peach Cobbler

With fresh blueberries and peaches now in season, it is the ideal time to make this recipe. There is another version using canned fruit, but as always, fresh is best.

Filling:
1 to 2 pints fresh blueberries
6 to 8 peaches, peeled, pitted and sliced
1/3 cup sugar
1 tsp ground cinnamon
1 tbsp arrowroot powder (or corn starch)
1 tbsp butter to coat 9 X 13 ceramic baking dish

Note – if using canned fruit, substitute one can of blueberry pie filling, and one or two 15 oz cans sliced peaches, drained, for the above ingredients. Spread blueberries on bottom of baking dish and layer sliced peaches over top of them; then prepare the topping as below. If using frozen blueberries, allow 2 – 3 cups to thaw, and add the 1/3 cup sugar before layering with peaches on the bottom of the baking dish.

Topping:
1 large egg
2 tbsp butter, softened
1/3 cup high fat sour cream
1/3 cup sugar
1 cup flour
1 tbsp baking powder
1 to 2 tbsp water as required

Prepare filling: If using fresh fruit, mix cinnamon and sugar together, reserving 1 tbsp to sprinkle on top before baking. In a large bowl stir together blueberries and arrowroot. Add peaches and sugar mixture and stir to blend. Dump into greased baking dish. For frozen or canned fruit see note above.

Prepare Topping: In one bowl mix flour and baking powder. In another, whisk together egg, sour cream, sugar and butter until mixed. Add dry ingredients to wet a bit at a time, mixing with whisk or wooden spoon. Add water as required to render finished product gloopy. Dollup batter in clumps over filling (spread as evenly as possible), sprinkle reserved cinnamon/sugar over top, and bakc at 350 for 35 minutes. Allow to cool for 10 minutes prior to serving (preferably with natural vanilla ice cream or whipping cream).

June 29, 2018 – Spicy Linguine with Garlic Pineapple Shrimp

February 16 update – I just realized that in the original post of this recipe, I did not specify that the pineapple should go in at the end, not in the marinade. I made the mistake of putting it in the marinade once and unfortunately served it to company – and the shrimps turned out mushy . . Egads! It is clarified now.  

For best results try to marinate the shrimp in the marinade for at least a few hours or overnight if using fresh (as opposed to frozen) raw shrimp. Also, for spicing it up, you can use hot East Indian chilli powder, cayenne, or red pepper flakes; we prefer the East Indian chilli powder. After the first time you cook this, I guarantee that it will occupy a permanent place in your recipe file.

Ingredients:

1/3 cup plus 1/4 cup olive oil
1/4 cup grated parmesan cheese
4 to 6 cloves garlic, minced
1 tbsp dark brown sugar
2 tsp tamari (or soy) sauce
~ 1/2 tsp East Indian chilli powder (or substitute cayenne or red pepper flakes)
1 lb medium shrimp, raw, peeled and deveined (I recommend Wild Argentinian shrimp)
8 oz linguine pasta (or pasta of your choice)
1 tbsp Herbs de Provence
1/2 cup fresh pineapple, cut into small chunks

1. In a medium bowl, whisk together 1/3 cup of the olive oil, parmesan cheese, garlic, sugar, Tamari and East Indian chilli powder (or hot pepper). Place in freezer bag with shrimp and marinate overnight in refrigerator, or at least one hour prior to cooking, turning bag occasionally.

Marinade whisked and ready for shrimp

2. In a large pot of salted boiling water, cook pasta according to package directions and drain in colander. Drizzle 1/4 cup of olive oil over pasta while tossing to coat, then sprinkle herbs de Provence over pasta.

Pasta and shrimp/marinate mixture cooking

3. While pasta cooks heat a large skillet over medium heat. Add shrimp and marinade mixture and cook until done, approx. two to four minutes, when shrimp turn pink. Do not overcook. Stir in pasta and chopped pineapple and gently toss to combine. Season with additional salt and pepper, and parmesan cheese.

Served up!

4. Serve immediately.

Look! There’s just enough left over for you. Grab a plate!

~ ~ ~

June 13, 2018 – Greek Lemon Roasted Potatoes

All ready to go into the oven. (Scaled down volumes in a 9X9 pan). Check out the fresh picked Swiss chard from our garden ready to steam in the big saucepan to the right!

I have been meaning to put this recipe up for years. We LOVE Greek food (and Indian food, and Italian food, and . . but I digress) and I enjoy these potatoes immensely.

Without further adieu, here’s the recipe. Up-size or downsize according to how many mouths you want to feed. The amount of chicken stock used should almost or just cover the potatoes at the start of cooking. For a large (9″ X 13″) baking pan, here’s the measurements:

Ingredients:

2 pounds russet or Yukon Gold potatoes, peeled and cut into thick wedges
1/3 cup olive oil
2 lemons, juiced
2 tsp salt
1 tsp oregano
1/2 tsp fresh ground black pepper
3 cups chicken broth

Method:

Preheat oven to 400 F. Put potato wedges into large bowl and drizzle oil and lemon juice over wedges – stir to coat. Season with salt, pepper and oregano, toss around to coat again. Spread wedges in single layer in 2 inch deep pan. Pour chicken broth over the potatoes. Roast until golden brown and most of liquid is gone – about an hour.

Recipe notes: Potatoes are one of the most heavily ‘pesticided’ food products. Pay the extra for organic and you WILL notice a difference. I guarantee it.

Out of the oven now . . look how they’re nicely browned!

Toss them again after they’re out and cooling to re-coat in remaining liquid and oil

And serve with the Swiss chard and Greek-marinated back ribs. Aaaahhh…

June 4, 2018 – What’s in YOUR Smoothie?

Lynnie and I have been doing smoothies for breakfast the last two months or so, in the futile attempt to 1) eat healthier, and 2) lose weight. Needless to say, it’s not working on either count. However, after experimenting, we have found our favourite mix and have come to really enjoy them. I thought I would share it with y’all and welcome your ideas and favourite recipes.

I should also mention that we use our ‘Green Power Juicer’ to juice large oranges every few days. An eight-to-ten pound bag renders just over 2 litres (64 oz or half a gallon) which lasts us about a week. A lot of work, but in our opinion well worth it. We get the oranges from ‘Pedro’s’ for $0.88 per pound – half the cost of anywhere else in town where we live.

Another thing that gives it real ‘body’ is the avocado in our recipe. You get an entirely different product if you add this, and miss it if you don’t.  And – wherever possible – we try to use organic ingredients, but realize that may not fit all budgets.

The following volumes make enough for two smoothies.

10 oz orange juice, preferably fresh squeezed or juiced (5 oz per smoothie)
fresh ginger, chopped (we use a lot of this, about 1.5 cubic inches, for two smoothies)
two handfuls of fresh baby spinach (one per smoothie)
one apple, cored and chopped (half an apple per smoothie)
two to three stalks celery, chopped (for two smoothies)
one avocado, chopped (one half per smoothie)
fresh pineapple chunks (We buy them as fresh and ripe as possible, peel/core/chop and store pieces refrigerated in a large freezer bag. One pineapple lasts about 5 to 6 days.) Throw 5 to 8 chunks in each smoothie.
one peach (or equivalent in canned peaches) – about half a peach’s worth per smoothie

Blend until smooth. Mmm… GOOD!

April 12, 2018 – East Indian Butter Chicken

NOTE – you NEED the REAL East Indian chilli powder for this recipe.

This is the real thing baby!

Ingredients:

4 Tbsp Butter
2 tsp Garam Masala
1 tsp genuine East Indian chilli powder – NOT the North American stuff (less if you don’t like it too spicy)
1/2 finely chopped red onion
1/2 finely chopped red pepper (optional)
3 to 4 tsp minced garlic (to taste)
1 lb cubed chicken breast
1 small can tomato paste
1 cup chicken stock
< 1/2 cup whipping cream
Salt and pepper to taste
Serve over buttered rice with NAAN bread and coleslaw on the side.

Special Note: Allow the chicken to come to room temperature before cooking. It will then cook very quickly if cut into 1” cubes – no more than 5 minutes (depending on how big the pieces are) – then you can set it aside. It will keep cooking just sitting there.

Heat the spices over medium heat in the butter for a minute or two then add the onion and red pepper; continue cooking until onion turns translucent. Add garlic when they’re about half done.

The ingredients

Searing the onions and red pepper (and garlic) in butter and spices

Sear the cubes of chicken breast for about two minutes a side in the pan with the onions and garlic then remove the chicken pieces and set aside in a bowl.

Chicken in the pan…

… then set aside …

Add tomato paste into the butter-onions-garlic mix, turning the heat down to medium low just as it starts bubbling. Add chicken stock (made with white wine, water and organic stock powder) and stir in to blend. Simmer for a couple of minutes and add about 1/2 cup whipping cream, stirring well to blend.

This is about the colour you want it after adding the cream, then chicken back in

The colour of the sauce will tell you how much cream to add – maybe just less than half a cup. Once you’ve done it a couple of times, and tasted it, you will know just by looking at the colour to know when you have the right amount in. Too much, it is too creamy. Too little, and it is too tomatoey. Toss chicken back in and stir to mix. Once it just starts bubbling turn off the heat and let it sit for a couple of minutes before correcting the flavour with salt and pepper. (You WILL need to add salt to bring out all the flavours.)

Served over buttered rice

Serve over buttered rice.

April 12, 2018 – Easy Garam Masala

You can either buy it premixed and pay a premium, or go to bulk barn and buy the individual ingredients for pennies and mix yourself.

Ingredients:

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix all ingredients and store in spice jar or freezer bag for future use.

~  ~  ~

April 12, 2018 – East Indian Chicken Fried Rice

For those of you who enjoy the spices and cooking of India, and who are looking for something funky to do with leftover chicken, this just might be the dish for you.

We love to bake or barbecue whole chickens; next to the organically raised ones we used to get from Farmer Don in Ontario, the ones we get from the Blind Bay grocers (where we get almost all of our meat, save for the organic cattle next door) are about the best we’ve had. Most of the time I stuff them and always have at least half a chicken left after the main meal, which I let cool, then pick the rest of the meat off and reserve in a freezer bag.

One other tip, it is better to use ‘yesterday’s’ leftover rice – cooked, and cooled – freshly cooked rice may tend to clump a bit in the pan.

The amount below will feed about 400 lb. of humans a nice lunch. As always, play around and add anything you think might work.

Ingredients:

1 to 2 cups leftover chicken, cooled and chopped
1 cup rice cooked according to package directions and cooled (I use chicken stock instead of just water to boil the rice)
3 to 4 Tbsp butter
2 tsp turmeric and 1 tsp each cumin and coriander
1/2 cup (or more) each chopped onions and sweet peppers
2 to 3 large crimini mushrooms, chopped
2 to 4 cloves garlic, chopped
Good dash of soya sauce

Heat butter over medium heat, toss in spices and cook for two minutes. Take care to not let it burn. Toss in vegetables and mushrooms, turn heat up to medium high, cook for a couple of minutes then throw in garlic. Cook until onion is translucent, about 5 to 8 minutes. Throw in chicken and rice and toss to mix; then add dash of soya sauce. When heated through, turn off heat and serve. The finished product will be a nice golden yellow from the turmeric.

Chopped onions, sweet peppers and mushrooms

Leftover baked chicken, cooled and chopped

Heat spices in butter – Mmmm…

The finished product, ready to eat!

Next time – East Indian Butter Chicken!

March 13, 2018 – Brambles Tapenade

We were recently staying in Merritt, and visited Brambles Bakery and Cafe (several times) and were bowled over by how good everything was there. If you’re ever in Merritt, make sure you visit them, have a sandwich and coffee, and by all means take home a loaf of their sourdough bread!

The proprietor was gracious enough to share her recipe for the olive tapenade after I created enough of a scene raving about how good it was on one of their signature sandwiches. And this gift, I am sharing with you.

Ingredients:

3 cups of pimento-stuffed green olives and pitted black olives (half and half)
3/4 cup sun-dried tomatoes
30 grams whole garlic cloves, peeled
1/4 onion
1/3 cup capers
1 Tbsp oregano
Ground black pepper to taste (1 to 2 tsp)
2 Tbsp lemon juice
1/3 cup olive oil

Throw the works as is into a food processor (process onions and garlic first then toss in the rest) and pulse until coarsely ground. Store in tightly sealed container in refrigerator. Spread generously on sandwiches. We can’t wait to try in on home-made pizza!

Note – we do not have a food processor, so I used a blender and just pulsed it until it was of a coarsely ground consistency. You don’t want to puree it into a mush!

Cheese and tapenade on first..

Here I am making a sandwich using Brambles’ sourdough bread, butter (for grilling), old white cheddar cheese, sliced old fashioned ham, organic baby spinach, mayo, a sprinkle of East Indian hot chilli pepper, and hot dijon mustard. Best sandwich I’ve ever tasted!

Lynnie’s making one too!

Ham, mayo, chilli pepper, more ham, hot dijon, and spinach on next before closing and grilling

Grillin’em up to a nice golden brown . . Mmmm!!

~  ~  ~

January 23, 2018 – Lynnie’s Cabbage Roll Casserole

Easier than making cabbage rolls but with all the taste!  The key to this dish is in NOT overcooking the meat mixture before baking.  You just want to release the flavour from the beef and onion before adding the liquids.  We use grass finished organic beef for it’s unbeatable flavour and healthier fat content.  Organic cabbage is nice too, not as tough and dry as the regular stuff.

Ingredients:

1/2 of a medium size cabbage chopped
1 lb of ground beef
1 cup chopped red onion
4-5 cloves of garlic diced
1/2 cup par boiled rice
1/4 cup olive oil
Juice from 1 lemon
3 tablespoons of tomato paste
1 800 ml can of diced tomatoes
A generous dash of Worcestershire sauce
1 teaspoon oregano
1/2 teaspoon herbs de Provence
1/4 teaspoon dill or mint
Salt and pepper to taste
1-1/2 cups water
Parmesan cheese, grated (Kraft is fine)

Preheat oven to 325.

Chop cabbage into 1 inch chunks and lay in an 11 x 13 casserole dish.

Brown ground beef very gently in a bit of the olive oil.  Add onion and garlic.  Cook and stir for 5 minutes until the onion starts to turn soft.  Add oregano, herbs de Provence, dill (or mint) salt and pepper.  Add the tomato paste, tomatoes, Wooster and water.  Stir thoroughly.  Add rice and the rest of the olive oil.  Allow the mixture to come to a low boil.  Simmer for 10 minutes.

Pour mixture over chopped cabbage.  Drizzle 1/2 the lemon juice over, and sprinkle parmesan on top.  Bake covered for 1 hour, then uncover and bake for another 1/2 hour.  Pass the remaining lemon juice and extra parmesan.  Enjoy!

January 22, 2018 – Smoked Salmon Pasta

We recently resurrected this recipe, originally (and hastily scrawled on an old piece of paper) from an older recipe written on a package of smoked salmon we were gifted from British Columbia, probably ten years ago and long before we had any idea we would eventually move out here.

I remember thinking at the time . . smoked salmon . . in a pasta dish???

Yet I cooked it up at work in the old Pumphouse kitchen one day and offered it up to my fellow pumpers – and it was great! I do believe all who partook are still living to this day.

You can of course vary the ingredients – use what you’ve got – to produce essentially a creamy rotini primavera with added smoked salmon. Most recently I used a 150 gram can of smoked salmon (we buy it mail-order from a Nanaimo, B.C. cannery, St. Jeans) and we were thrilled with the results. Just a little bit goes a long way, so don’t put more than one can or 150 to 200 grams of it in there. We also recommend using tri-colour certified non-GMO vegetable rotini (Catelli Bistro is the brand) for best results.

Enjoy responsibly!

1 pkg tri-colour rotini pasta
Dash Olive Oil
Dash Herbs de Provence
4 T butter
1 t nutmeg
Dash East Indian chilli powder or cayenne pepper to taste (optional if you like a little heat)
Half to 3/4 each red and yellow pepper, cored and chopped
3 cloves Garlic, finely chopped
1/2 cup each diced celery and onion, one grated carrot
Optional – ~1 lb snow peas, or broccoli and cauliflower florets that have been blanched in boiling water for three minutes
3/4 to one cup whipping cream (35%)
1 cup fresh grated parmesan cheese
Smoked Salmon (150 to 200 grams), crumbled or chopped
Salt and pepper to taste

In large saucepan blanche broccoli and cauliflower florets in salted water for three minutes, remove and set aside. Use same water to cook pasta according to package directions. Drain and drizzle some olive oil and Herbs de Provence over cooked pasta, toss to mix and reserve.

In a large frying pan saute red and yellow pepper, celery and onion with nutmeg and hot pepper seasonings in butter. After onions turn translucent (about 5 minutes) add garlic, carrot, snow peas, cauliflower/broccoli and cook another five minutes stirring often. Add cream, bring to boil, turn heat off, and melt in parmesan. Toss in cooked past, then dead fish, and serve. Add salt and pepper, and more parmesan if desired, to individual taste.

I will add some pictures later!

~ ~ ~

December 27, 2017 – Birthday dinner – Creamy Garlic and Shrimp Pasta

What a fabulously decadent dish for an occasion when you want something simple to prepare, but at the same time likely to knock the socks off anyone lucky enough to partake in the feast.

I have done this many times, and every time it is a little different, since the proportions of individual ingredients invariably vary. However, there is one thing that really ‘makes’ this recipe shine; and I cannot stress this enough. Purchase only the wild-caught shrimp, not the farmed stuff. If it’s wild, it will say so on the label. Out here, our local Save-On store brings in Argentinian wild shrimp (raw and frozen, peeled and deveined) and the taste is incomparably good. They’re sold for about $20 for a two pound bag.

Fresh pasta always seems to taste better than dried – but I have used both with great success. Linguine always seems to go particularly well in a cream sauce.

Other than that, I would stress that you not substitute anything else for butter, as I do for all my recipes, and buy organic where possible. My go-to spice for heat is East Indian chilli powder (scroll down a few recipes for details) rather than cayenne pepper; I find it imparts not only more heat, but far better flavour, to virtually any dish I prepare. Enjoy!

Ingredients (measurements approximate)

~350 grams pasta of choice, cooked to package directions al dente in generously salted water, drained, and drizzled/tossed with olive oil
1/4 cup butter
2 tsp herbs de Provence
1/4 to 1/2 teaspoon East Indian chilli powder (or cayenne pepper)
1/2 small or 1/4 large red onion, diced
1/2 red sweet pepper, chopped
4 to 6 crimini mushrooms, scrubbed and chopped
3 large or 6 small garlic cloves, finely chopped
1/2 teaspoon finely ground sea salt
1 lb wild shrimp, raw, peeled, deveined (thawed if frozen)
2/3 cup chicken stock (60/40 white wine and water with 1/2 stock cube dissolved into it)
3/4 cup 35% whipping cream
1 cup fresh parmesan, grated coarse
Smattering of finely chopped parsley and fresh ground black pepper to taste

As I stated earlier, you can vary the amounts according to your preference; if you use packaged liquid stock, make sure you get the 60% white wine in there. It is really important for the flavour of the final product.

Pasta’s cookin’ and shrimp are sizzlin’!

Crush and chop garlic in salt. In a large skillet over medium heat, melt butter and add herbs, hot chilli powder, onion, red pepper and mushrooms, tossing in pan every 20 seconds or so to keep blended and cook evenly. When onions turn translucent (about 6 minutes) add chopped garlic/salt and cook another 2 minutes. Add shrimp and cook 3 to 5 minutes, tossing to cook evenly. When shrimp are almost cooked, add stock mix and bring to boil. Add cream and remove from heat just when it starts to come to the boil again. Add parmesan cheese and stir in to mix. Throw the cooked pasta in the skillet and toss to mix well. Garnish with parsley and black pepper and serve.

cream, stock, and parmesan added, then cooked pasta tossed in the heavenly mix

To reheat leftovers, add a wee bit of white wine to rehydrate and warm gently in covered skillet over very low heat.

~  ~  ~

December 14, 2017 – Safety Notice – BBQ brushes

Please follow this link to important safety information regarding the use of popular BBQ brushes. After seeing that, I am throwing mine in the trash and seeking out other options!

December 11, 2017

Southwest Chicken Salad

This is not my recipe, but one I found on the internet, and am copying it below upon special request. We have made it a few times and enjoy it immensely – even without the chicken. We have also substituted gourmet salad mix for the romaine, and left out the corn, and it’s great. However, I always add about 2/3 cup each chopped candied pecans and dried cranberries or chopped dates for added zing.

Here is the original recipe:

For the chicken:
2 medium chicken breasts
1 tablespoon taco seasoning
½ teaspoon cumin
¼ teaspoon salt
Juice of ½ lime (reserve other half for dressing)
1 tablespoon olive oil

For the Salad:
2 cups romaine lettuce, chopped
1 ripe avocado, sliced
1 medium tomato diced
½ cup black beans, rinsed
½ cup corn, rinsed
¼ cup cilantro for topping

Creamy Cilantro Dressing:
½ cup sour-cream (or Greek yogurt)
¼ cup packed cilantro with stems
juice of ½ lime
¼ teaspoon salt

1. In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.

2. To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on skillet and cook for 4-5 minutes on each side. Allow to rest in pan for at least 5 minutes before cutting.

3. To make the dressing: Place the sour-cream (or greek yogurt), cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.

4. To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving.

Enjoy!

December 9, 2017

Chicken Cacciatore

Chicken Cacciatore (or ‘chicken hunter style’ as translated from Italian) is, simply, chicken stewed with vegetables. You can really use any part of the chicken for it (like a whole one cut into pieces) but I recommend using the thighs (bone in and skin on) so that is what this recipe calls for. I use a blend of (two thirds) stock made from turkey necks and (one third) off-dry white wine. And corn – I load up on the good stuff (non-GMO) when the first batch comes out in the fall, slicing the kernels off the cobs and storing it portioned about 2 cobs worth each in freezer bag – and pull out a bag from the freezer to throw in each time I make this. The amounts below will make enough for two plus leftovers; scale up as required.

8 chicken thighs (bone in and skin on)
15 ml olive oil (or cooking oil of choice)
Seasonings – 1 tsp each salt and pepper, and 1 Tbsp herbs de Provence or 50/50 oregano/thyme mix
1/2 large onion diced (I use red onions)
1 large or 2 medium carrots, chopped
~2/3 cup chopped celery
1/2 red pepper cored and chopped
4 to 5 cloves garlic, chopped fine
1 cup chicken stock
1 cup off-dry white wine
1 cup whole kernel corn (about 2 cobs worth)
2/3 cup green beans, trimmed and chopped
1/2 large (796 ml) can diced tomatoes (if you use whole tomatoes, chop them up a bit)
2 to 3 Tbsp tomato paste
Optional – 10 to 15 mini-potatoes, scrubbed and cut in half

In a large skillet, brown thighs with seasonings in oil over medium high heat about 5 minutes per side. Remove from pan and place thighs in bowl, covered with foil. Leave oil and fat in pan, and add onion carrot and celery; cook for about 8 minutes, tossing them around intermittently to cook evenly. Add garlic and cook for another 3 or 4 minutes. Transfer to large stock pot or Dutch oven and add the rest of the ingredients, placing chicken thighs on top; cook covered over low heat (you just want it bubbling softly) for 70 to 100 minutes.

Serve over rice, baked potatoes, or cook dumplings right in the pot.

Turkey Neck Stock (this is what I use for this and all dishes requiring chicken stock)

3 to 4 L water
3 to 4 LARGE turkey necks
2 tsp salt
1 large onion cut in quarters
2 stalks celery cut into ~3″ lengths
2 carrots cut into 3″ lengths

Bring water to boil in large stock pot. Add the rest and cook for 2 to 2-1/2 hours. I recommend removing vegetables with slotted spoon about one hour into the cooking. When done, remove necks (I LOVE them to snack on or even for lunch treat) and strain out solids and discard. Freeze stock in 2-cup portions in medium freezer bags. I also freeze one ice cube tray and use that way when small amounts are required for various other recipes.

Bon Appetit!

December 8, 2017

We had lunch at one of our favourite places in this area, the Country Kitchen, located in the Salmon Arm Industrial Park. It is a very small place, open daily for breakfast and lunch, with two girls who cook, serve, engage in friendly conversation, and generally do-it-all.

When taking our dirty dishes back to the counter area I got chatting up with Trish about Greek cooking and noticed she was holding a bottle of the Kraft Greek Feta and Oregano dressing. I mused out loud about what a great marinade that dressing is, and how it reminded me of my old pork souvlaki recipe, which I then shared with her. It is so good that I thought I would put it here and share it with everyone else too.

Pork Souvlaki

Pork tenderloin, feta cheese, green pepper and red onion in marinade

1 pork tenderloin, cut into 1-1/2″ cubes *
1/2 red onion, cut into 4 quarters and separated
1 green pepper cored and chopped into 1″ pieces
~ 200 gm feta cheese, cut into 3/4″ cubes
2/3 of a bottle (approx 250 mls.) Kraft Greek Feta and Oregano dressing

You can substitute two skinless boneless chicken breasts* if you prefer that over pork

You need an electric oven for this recipe, with the broiling element over the top of the food to cook. Otherwise, all you will end up doing is melting the feta cheese into the marinating liquid and it will end bloody awful. (Trust me on this one – I’ve tried in a gas oven and BBQ and neither will work.)

Marinate all of the above in a large freezer bag in refrigerator overnight (or minimum of two hours).  Place contents of bag (including marinade) in large casserole dish, ensuring that meat and cheese are arranged on the top. Turn oven on to broil; when element red-hot, place pan such that meat/cheese is about 3″ below hot upper element. Broil for 10 to 15 minutes total , flipping the meat and cheese over about half way through the cooking. When done the pork should be cooked medium and pink in the middle and the cheese will be seared/blackened. It is a bit of fussing in the middle, but well worth the effort.

Serve over rice or Greek-style lemon/butter potatoes.

~~~

December 2nd: How about some Canoe Point Hash Browns?

Everything chopped and ready to go in the pan

Ingredients (for two breakfast servings – scale up as needed):

1 large russet potato, baked the previous night, cooled in the fridge overnight, and chopped
Finely chopped peppers of choice, onion and cremini mushroom
1/4 cup butter
1/8 tsp East Indian Chilli Powder
1 tsp onion powder
salt and pepper to choice

Melt butter in pan over medium heat, sprinkle in seasonings, then toss in potatoes and vegetables. Cook and flip often until potatoes lightly browned. Serve with eggs and Jalepeno Cheese bread toasted. We sprinkled a little extra old white cheese over the potatoes just prior to serving.

Now isn’t that a fine breakfast, I ask?

😉

~  ~  ~

001’s Broccoli and Rotini Salad

This is becoming a summer favourite of ours, and the secret is the marinade. Yes, you marinate the salad in a vinaigrette dressing before you add the ‘creamy’ dressing that is usually used on such pasta-based salads.

Here goes . . .

Ingredients:

350 grams tri-colour rotini pasta, cooked to package directions and chilled
2 cups (preferably organic) broccoli florets, in small bit size pieces
2 carrots, chopped
1 medium onion or 1 bunch green onions, chopped
1/2 each red, yellow and green pepper, chopped into small bite size pieces
2 ribs celery, sliced thin
Optional: ~200 grams crab-flavoured pollock, chopped into bite-size pieces
(And anything else you might like tossed in a cold salad, like olives, cherry tomatoes, artichokes, or chopped fresh basil in season)

Marinade:

Use ~ 1/2 cup of Vidalia or sweet vinaigrette dressing, or make your own:
1/4 cup each of white vinegar and olive oil
1 tsp sugar
1/2 tsp salt
1 tsp herbs de Provence (or substitute half thyme and half rosemary)
1/2 tsp garlic powder

Dressing:

3/4 cup real mayonnaise
1/2 tsp Keens mustard powder
1/2 tsp sweet paprika
1/2 tsp dill

Method:

In large pot of water, boil broccoli and carrots for 4 minutes, then remove and allow to cool in colander.
Boil pasta according to directions; drain, rinse well in cold water, and shake out as much water as possible. Allow to cool with vegetables.
In a large bowl mix onions, peppers, broccoli, carrots and all other salad ingredients (except dead fish, if using) with pasta; toss with marinade and refrigerate for at least 1 hour.

Salad tossed with marinade

As you can see, I used both rotini and pasta shells for this batch.

Prepare and fold in mayo dressing; add fish (if using) now.

Dead fish and creamy dressing folded in. YUMMY!

The longer it sits, the better it tastes! Great with Denzel’s Gourmet Sauce too (see picture below)

~  ~  ~

Breakfast Potatoes

I can’t say enough about these, folks; especially since we found ‘Denzel’s Gourmet Jalepeno Habenero Hot Sauce’.

Best damn green hot sauce we’ve ever had!

Whenever I am doing potatoes, I always bake an extra two or three with breakfast – and specifically these – in mind.

I will take a few pictures next time I make them and add them to this recipe . . meanwhile you will have to form the images in your mind. Proceed forming . .

Ingredients:

Leftover baked potatoes from last night (skins and all), chilled and cut into 1/4” cubes
Diced onion, peppers (green, red, yellow, orange, or whatever you’ve got) garlic (optional) and mushrooms (cremini if you’ve got them)
(The amounts of the ingredients listed in the above two lines will vary with how much leftover potatoes you have and to your own taste.)
Lots of butter (or bacon fat) for frying
~1 tsp each of onion powder and herbs de Provence (or thyme/rosemary/oregano according to your preference) per every large baked potato diced up
Extra old white cheese, cut up or crumbled (Go easy on the cheese, you just want to taste a hint of it in there.)
Optional – chopped cooked bacon

Method:

Melt butter or bacon fat in a large skillet over medium heat. If you like your potatoes crispy, put them in before the vegetables and sear them first. Once potatoes and vegetables are in add spices and toss to mix – keep tossing to brown evenly. When almost at desired doneness toss in chopped cooked bacon if you have it; when it is heated toss in cheese and immediately remove from pan and scoop into serving bowl. Scramble or fry your eggs in the same pan and serve with a generous shake of ‘Denzel’s’ green hot sauce.

Bon Appetit!

~  ~  ~

June 30, 2017

Twenty Seventeen is exactly half over, can you believe it!

No?

Well, here is something you can believe in. Yet another meatloaf recipe. Probably one of a million of them out there, but I am telling you, it sure tasted like one in a million last night.

There are all kinds of strategies when considering what to put in meatloaf – many contain ketchup and whole milk or cream, both of which I tend to avoid (at least, with meat). I do like to use the higher fat content (or ‘regular’) ground beef – as long as it’s local and not factory farmed (we live right beside an organically-raised beef ranch so are blessed) – as it has more flavour from the fat content. But you have to pour that fat off at the midpoint of the cooking process.

Here is my offering. By all means adjust according to your tastes!

Mike’s Preposterously Delicious Meatloaf
(corrected July 12th)

Glaze:
14 oz canned tomatoes
2 Tbsp tomato paste
2 tsp onion powder
1 tsp garlic powder
1 tsp Kitchen Bouquet
2 to 3 dashes Worcestershire sauce
1 tsp mustard powder (or more if you like it with a little more pizzaz)

Loaf:
1 lb. ground beef
1 egg
4 cloves garlic, chopped
1 tsp salt
1/2 onion, diced
Enough bread crumbs to form into loaf (1/2 cup or more)

Prepare glaze – place all ingredients into bowl and use hand blender to puree.

In another large bowl, combine all loaf ingredients except bread crumbs; add ~ 75 mL of the glaze and mix into the meat. Add enough bread crumbs and mix in until mixture begins to clump. Place in fridge for 30 minutes before forming into a loaf. If you have a favourite dry rub (see recipe below!) sprinkle a little of that over it for added zest. (I did – it was great!) Drizzle olive oil over and place on baking pan with large enough lip around edge to prevent grease and – eventually – glaze from running off. Bake at 325 for 40 minutes, then remove from oven/BBQ and drain off any fat from pan. Pour glaze over beef and continue baking at 350 for another 30 minutes. Allow to sit and cool for ten minutes prior to slicing/serving.

Serves two (with just enough left over for Fido to share in the spoils!)

Chopping fresh organic garlic and onion for the meatloaf

All mixed up, drizzled with oil, sprinkled with rub, and into the BBQ

After 40 minutes, fat drained, covered in sauce, and back in for another 30 minutes

~  ~  ~

June 4 Cooking Tip:

When preparing to boil pasta, potatoes, turkey necks, anything really . . always bring the water to a full boil before salting the water. If added to a cold pot of water on the stove, the salt grains attack the metal as the heat melts them down.

May 9 – Raisin Squares

Updated May 6, 2022

This recipe originally came from my mother; she used crisco shortening and cooked them longer. The previous version of this recipe I had up here used butter in place of the shortening but I have since switched to organic coconut oil (the organic ‘odour-free’ and ‘best for cooking’ brand from Omega Nutrition) and wow what an improvement! It’s expensive, but then again, so is eating healthy. Enjoy!

Ingredients:

Filling:

one pound organic raisins
a few drops (about 1 tsp.) of fresh squeezed lemon juice
enough pineapple or orange juice (I prefer a blend of the two) to just cover the raisins in a sauce pan
1 tbsp arrowroot flour or cornstarch (mixed with an equal amount of water) for thickening.

Topping:

2-1/2 cups 3 minute oats
two cups (NOT packed) dark brown sugar
1-1/2 cups flour
1 cup organic coconut oil, liquified.

Prepare filling – just barely cover raisins in juices and bring to the boil; thicken with arrowroot or cornstarch and remove from heat and set aside.

Prepare Topping – mix all dry ingredients together with a pastry cutter, then slowly drizzle in coconut oil while tossing to mix well.

In a deep 9 X 13 lasagna pan, place 1/3 of the oat mixture in pan and press down in pan lightly to spread evenly. Pour raisin mixture over the top and spread evenly. Sprinkle remainder of oat mixture on top. Bake at 350 degrees F. for 25 to 28 minutes; do not overcook. Allow to cool before serving.

They’re great gently warmed served with any kind of cream (whipping, whipped, ice, or even half and half!)

~. ~

February 11 – Balleadas

BALLEADAS

INGREDIENTS:

4 white corn tortillas (6” diameter)
4 scoops (about 2 Tbsp each) refried beans
1 Tbsp butter
1/2 red onion, diced
Red, green, orange peppers (whatever you have) diced (about 3/4 cup in all)
(Lynn thought chopped fresh cilantro would be really good in it as well)
Dash of cumin, chili powder
1 or 2 slices ham or bacon, chopped or cubed
hot sauce to taste
4 eggs
1 tomato, chopped small
Cheese or sour cream as desired

METHOD:

Warm tortillas with 2 tbsp refried beans gently and covered, taking care not to overheat or crisp up, while preparing egg mixture.

Saute onions and peppers with seasonings in butter until onions begin to get translucent. Add ham/bacon and cook another minute. Thrown in a good dash of hot sauce and stir around to mix. Add eggs, to scramble in with the works. When eggs just start to cook, add chopped tomatoes.

When eggs are cooked, scoop out as much as will fit (and then some) onto warmed bean tortilla. Add cheese or sour cream as desired. What a great breakfast! There are so many potential variations to these, just use your imagination. Boy, were they ever good this morning!

~ ~ ~

February 2 – Thai Curried Vegetable Soup

INGREDIENTS:

4 cups chicken or vegetable stock (I use organic chicken stock cubes)
4 cloves (preferably local) garlic, chopped
1 to 2 tsp grated or minced fresh ginger (optional)
1 tsp red curry paste
1 medium onion, chopped
1 red pepper, cored and chopped
1 bunch fresh green beans, chopped (about 1 cup)
2 cups broccoli, chopped
1 large carrot, coarsely grated
2 cups corn, or kernels from two or three cobs *
1 can coconut milk
* I use organic ingredients and non-GMO wherever I can. Non-GMO corn is getting harder to find in Ontario but it is plentiful in B.C. I usually buy a few dozen cobs, shear the kernels off them and freeze in freezer bags for use through to the next season. This is what I use for this soup.

METHOD:

Bring stock, garlic, ginger, curry paste to boil and simmer. Add onion, red pepper, and green beans, return to boil/simmer and cook ten minutes. Add broccoli, carrot and corn, return to boil/simmer and cook 7 minutes. Stir in coconut milk and just return to boil then remove from heat and serve immediately.

Coconut milk will film-over and separate in soup as it cools – just stir before serving.

(The longer it sits, the more the vegetables cook too …)

~ ~ ~

January 17 – Memories of Deb and Ron

Alabama BBQ’d Potatoes

Updated June 29, 2019

Front row Katrina, Deb and Lynn; Back row Ron, Neil and Mike (taken early in 2016)

Chefs Deb and Ron-in-the-pouring-rain prepared this dish for us, that I have copied time and time again. Credit goes to them for the original, and I would love to hear back from them if they have anything to add. This is the way I do them (and it’s hard to mess up a potato dish, isn’t it?)

Ingredients: (of course, you may vary according to how many mouths you are feeding, and how much leftovers you want – and I recommend LOTS for frying up in the morning as breakfast potatoes).

Four large potatoes, scrubbed and chopped (I used russets last night, but have used all different kinds and never met one I didn’t like); one large or two-three small red onions, chopped; as much green, red, yellow and/or orange peppers you like, chopped; fresh garlic if you like, chopped; 1/4 pound butter, melted; a good shake of Tony Chachere’s Creole seasoning (or Old Bay if you like); garlic powder to taste; and any other seasonings you like.

Update: I now use exclusively organic russets, and make my own creole seasoning to use in place of the Tony Chachere’s . . you can get my recipe for that here.

Potatoes, peppers and onions chopped in bowl

Melt the butter and mix it in well

Sprinkle in the seasonings and stir to coat the potatoes. Pour into a sheet of extra wide HEAVY DUTY aluminum foil of sufficient length to wrap and contain the whole damn enchilada. Lay onto top rack of BBQ at 350 degrees and bake for approx 50 minutes. You can smell them when they’re done. Make sure you don’t burn them.

Here is a batch just removed from the BBQ

Bon Appetit!

Guacamole

There is nothing like home made guacamole for any Mexican dish. We love it in fajitas, tacos, or just as a funky chip dip.

Here, me and my able assistant Shannon prepare a batch right before your very eyes!

Click on the link below:

guacamole

3 Responses to Recipes

  1. Lynn says:

    My favourite potatoes!!!

  2. Tina says:

    They were delicious!

    • admin says:

      All credit goes to Alabama Ron and Deb! We had them again last night, and will fry them up again for breakfast this morning. YUMM!

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