Archive for July, 2008

When it comes to burgers we’ve tried homemade beef, turkey and chicken burgers. Oddly enough we’ve never tried pork burgers. When you first read the ingredients list you might go hmmmm…this should be interesting – or at least we did. In the end it’s a very tasty burger that pairs nicely with the peanut sauce.

Omit the cilantro if you are not a cilantro fan.


Pork Burgers with Peanut Sauce

1lb – lean ground pork
1-2 tbsp – chopped fresh cilantro
1 tbsp – fresh lime juice
2 tsp – soy sauce
1-2 tsp – grated fresh ginger
1/4 tsp – salt
2 cloves – garlic, crushed

Peanut Sauce
1/3 cup smooth peanut butter
2 tbsp – sour cream
1 tbsp – fresh lime juice
2 tsp – soy sauce

Combine first 7 ingredients (pork through garlic) shaping mixture into four larger patties or 6 smaller ones. If your family likes heat try adding in some red pepper flakes. Grill patties over medium heat until completely cooked.  Serve in buns with lettuce, peanut sauce and whatever additional burger fixins you enjoy.

Peanut Sauce: mix peanut butter, sour cream, 1 tbsp lime juice and soy sauce until well blended.

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This is as easy as it sounds and tastes as good as when you order it in a restaurant/pub. You can vary the cheese for a different flavour, but we tend to stick with orange cheddar for this one.

Baked Potato Skins

The leftover potato pulp makes great hashbrowns!

3 or 4 – large baking potatoes
1 tbsp – oil
1/4 tsp – seasoning salt
4/5 – slices bacon, cooked and cut up small/crumbled
1.5 cups – shredded old cheddar cheese
1/2 tsp – paprika (or more to taste)
2 – green onions (thinly sliced)

Get your potatoes ready for baking. Rub with oil and sprinkle with salt. Wrap individually in tin foil and bake in 425F oven for approx. 1 hour or until tender. Let cool enough to handle.

Cut potatoes in half lengthwise, scoop out flesh and leave 1/2 inch thick walls. Cut halves in half again lengthwise and place all cut side up on foil or parchment lined baking sheet.

In bowl, toss together bacon, paprika and cheddar cheese. Sprinkle over potato skins. Bake in 425F oven for 15 minutes or until skins are crisp and cheese melted. Sprinkle with green onions and serve. You can also add a dollop of sour cream to these potatoes as well.

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This started out as baby food and grew from there. While it is still baby food, you can add yogurt and/or banana to it for a thick smoothie….or drink it as is. You can also pour it into popsicle molds for a cool summer treat (Hailey loves homemade popsicles!). It is also delicious mixed in with plain yogurt, oatmeal or over ice cream!

Watermelon Refresher

2 cups – diced watermelon
1/2 cup – cut up peeled kiwi (approximately 1)
1/2 cup – sliced strawberries
1 tbsp – lime juice

In blender combine everything and puree until smooth. You can add more strawberries for more of a berry taste or more watermelon will make it taste more like melon. I usually have to double the recipe to make enough to last!

So I said to myself, self why not take this one step further and try it in a martini?!! So I experimented tonight with orange/mandarin vodka and some watermelon refresher and came up with Baker’s Refreshtini or Belizini!! Ya I know it sounds silly but it sure tasted yummy! And although we didn’t have any raspberry vodka…I suspect it would taste equally as tasty!

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I grew up eating cucumbers and tomatoes (grown in the garden) by the truck loads. So we eat alot of them now and I’m always looking for new ways to prepare them. This is a very refreshing and crisp salad that goes great with any BBQ fare.

Cucumber Salad

2 – cucumbers (I prefer long english)
1/2 cup – cilantro
3 – green onions, sliced
1/2 – spanish onion, sliced

Dressing (rough estimates only – I never measure):
2-3 tbsp – oil
1 tbsp – lemon
1 tbsp – white wine vinegar
salt & pepper to taste

Peel and quarter cucumbers. You can seed them if you wish, but I never bother. Chop and place in bowl. Coarsely chop cilantro adding to bowl along with green and spanish onions.

Mix all dressing ingredients together and pour over salad tossing to combine. Refrigerate for up to 2 hours.

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Sounds interesting – and it is! This salad has a very sutle nutty flavour with a bit of sweetness thanks to the currents…and it gets better with age! We tried this dish a couple weeks ago for one of our Bowness Picnics and most of us liked it! It intrigues me…so I would make it again!

Curried Lentil, Wild Rice and Orzo Salad

1/2 cup – wild rice
2/3 cup – green or brown lentils
1/2 cup – orzo pasta
1/2 cup – currants
1/4 cup – finally chopped red onion
1/3 cup – slivered almonds, toasted

1/4 cup – white wine vinegar
1 tsp – cumin
1 tsp – dijon mustard
1/2 tsp – sugar, salt and ground coriander
1/4 tsp – turmeric, paprika, nutmeg and ground cardamom
pinch – cinnamon, ground cloves
1/3 cup – oil

You will need 3 pots with salted, boiling water. IN first pot cover and cook wild rice for 35 minutes or until tender. In second pot cover and cook lentils for about 25 minutes or until tender. In third pot cook orzo for 5 minutes.

Drain rice, lentils and orzo; transfer to large bowl. Add currants and onion.

Whisk together all ingrediants adding oil at the end. Pour over rice mixture and toss gently.

Let salad cool completely, cover and refrigerate for a minimum of 4 hours. When ready to serve sprinkle with almonds.

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