Archive for February, 2007

While the pork turned out really great – next time we make this we won’t be making the Chinese Noodles as the flavour of the noodles just didn’t do it for us. We also didn’t have any hoisin sauce on hand so we used oyster sauce instead and it turned out to be a very tasty substitute.

Recipe Source: The Complete Canadian Living Cookbook

Glazed Pork Tenderloin with Chinese Noodles

2 – pork tenderloins
1 tbsp – vegetable oil
1/2 cup – hoisin sauce
2 tbsp – minced gingerroot
2 tbsp – each soy sauce and red wine vinegar
1 tbsp – liquid honey
2 cloves – garlic, minced
1.5 tsp – toasted sesame seeds
2 pkg – precooked chinese noodles
1 – onion, thinly sliced
1 – each sweet green and red pepper, thinly sliced
1 tbsp – lemon juice

1. Trim any fat from pork. In skillet, heat oil over high heat; sear pork all over, about 5 minutes. Place on rack on rimmed foil-lined baking sheet (we used cast iron pan to sear and broil).

2. In bowl, whisk together hoisin sauce, ginger, soy sauce, vinegar, honey and garlic; set 1/2 cup aside. Brush pork with half of the remaining sauce. Broil 6 inches from heat, turning halfway through and brushing with remaining sauce, for 10 to 12 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced.

3. Transfer pork to cutting board. Sprinkle with sesame seeds. Tent with foil and let stand for 5 minutes before slicing thinly on the diagonal.

4. Meanwhile, loosen noodles under cold water (or follow instructions on noodle bag). In bowl, cover noodles with boiling water, let stand for 4 minutes & drain.

5. Finally in a large skillet, cook onion and peppers over medium- high heat for 5 minutes. Add lemon juice and reserved sauce; cook for 1 minute. Add noodles and toss. Serve with pork.

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Here’s another delicious soup for a cold day.   We have this a couple of times a month during the winter. The kids and hubs just love it and the aroma of it cooking during the day will have you drooling by the time supper arrives.

Adapted from: Mable Hoffman’s Crockery Cookery

Hamburger Soup

1lb – lean ground beef
1/4 tsp – pepper
1/2 tsp – dried oregano
1/4 tsp – dried basil
1/4 tsp – seasoning salt
1 pckge – dry onion soup mix
3 cups – boiling water
1 can – tomato sauce (8 oz)
1 tbsp – soy sauce
1 cup – celery, chopped
1 cup – carrots, sliced
1-2 cup – macaroni (or any small pasta), cooked & drained
1/4 cup – parmesan cheese (or more)
2 tbsp – fresh parsley, chopped (optional)

1. Brown ground beef in pan & drain.  Place in slow cooker.  Add in pepper, oregano, basil, salt and dry soup mix. Stir well. Add tomato sauce, soy sauce, celery and carrots. Stir again.

2. Add water, cover and cook on Low 6-8 hours.  Sprinkle with parsley just before serving.  Ladle into soup bowls, mix in some macaroni and a good sprinkling of parmesan. We also enjoy fresh cracked black pepper on top.

If you like you can get your soup ready the night before (step 1) and let it sit in the fridge overnight. This also helps the flavours to marinate and blend. The next morning continue on with step 2.

Note:  We do not cook the pasta in the soup but instead separate and add it individually to each soup bowl.  Otherwise we’ve found pasta that sits in soup (leftovers) absorbs all the broth.

In the photo we served the soup with Tandoori Naan topped with cheese.

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We make these every year for Valentine’s Day….they’ve become a family tradition.   Whether you have a special someone in your life or not, these are fun to make for friends, family or with your kids.

Adapted from: Canadian Living

Cinnamon Valentine’s Day Cookies

1 cup – butter, softened
2 tbsp – cream cheese, softened
3/4 cup – granulated sugar
1 tsp – vanilla
2.5 cup – all-purpose flour
1 tbsp – cinnamon
pinch – salt

3 tbsp – milk
1 tbsp – cream cheese, softened
1.5 cups – icing sugar

red, pink, purple food colouring (whatever colour you want)

In large bowl beat butter, cream cheese and sugar until pale.  Beat in vanilla. In separate bowl, whisk flour, cinnamon and salt.  Stir dry ingredients into butter mixture in 3 additions. Divide in half; shape into discs. Wrap and refrigerate approximately 20-30 minutes.

Between parchment or waxed paper, roll out each disc to 1/8 thickness. Using floured cookie cutters (any shape you want), cut out shapes, rerolling scraps. Place 1 inch apart, on parchment lined baking sheets. Bake in top and bottom thirds of 350F oven, switching and rotating pans halfway through until golden, 8-10 minutes. Remove from plan to rack; let cool completely.

In bowl and using an electric mixer, beat milk with cream cheese.  Add in sugar, beating until smooth. Divide among 3-4 bowls (or however many colours you are using). Take your food colouring and tint each bowl the colour of choice.  This year the boy wanted green, the girl pink & red and we left one white. Using a pastry brush or any tool that works for you, paint cookies.  At this point you can decorate with sprinkles or leave as is. Let dry approx. 2 hours.  Glaze will harden.

The photos below are from 2010 & 2011.  The kids love it! Happy cookie cooking!

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It probably won’t surprise you when I admit I bought another cookbook to add to the ever growing collection. There are a couple shows on the food network that I truly enjoy watching. Fixing Dinner (for the rushed family) is one of them. So yesterday I was at Costco doing a supply run for our company BBQ and I broke down and bought a Sandi Richards (Fixing Dinner) cookbook. It is a complete meal planner (5 days in a row) and I am excited to try several of the recipes!

Rob picked out our first recipe and here it is…..

Recipe Source: The Dinner Fix, Cooking For the Rushed

Chicken in a Light Cream Sauce with Spaghetti and Broccoli

1 tsp – olive oil
4-6 – chicken breasts, boneless & skinless
2 tsp – fresh garlic, minced
2 cups – reduced sodium chicken broth

1/2 cup – reduced sodium chicken broth
1.5 cups – cream, 10% mf
1 tsp – white sugar
2 – green onions, chopped

hot chili flakes (optional)

Heat oil in a large nonstick fry pan at med-high. Place chicken in the pan and brown on both sides. Add garlic and 2 cups chicken broth to pan. Keep simmering and flipping chicken until broth has almost evaporated. Add green onion to pan.

Once sauce has almost evaporated, remove chicken and set aside on a plate. Pour broth into the uncleaned pan and stir to deglaze. Slowly whisk in cream and sugar. Return to pan and heat gently in the sauce.

Now you might read this recipe and think this sounds so easy, why didn’t I think of that?….or at least that’s what I thought! Not only is it easy, it’s low fat (only 463 calories per serving, 10.9 g of fat) and took less than 30 minutes to prepare! I further didn’t add the instructions for cooking the broccoli or pasta as I have faith that you can do this yourself!

So we made this recipe tonight and used whole wheat linguini instead of spaghetti. Any kind of long pasta for this dish will work great so pick your favourite. Prior to browning the chicken breasts, we salt and peppered them. We further added the hot chili flakes and some parmesan to the finished meal. We further only used a dash of the sugar BUT approx. 4 garlic cloves.

The end result was the dish was a little lacking in flavour however Hailey loved it and we would definitely make it again, perhaps adding in a few more zing items to enhance the flavour.

If you try it – drop us a comment and let us know your thoughts!

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