First of all, I'd like to say that I don't like the 'share this' tool that allows you to share links such as this one on a blog without allowing you to add text. WTF? Who would ever just add a link like that to a blog? Not me... at least I never plan to...
Made these pecan-crusted chicken fingers tonight and I thought they were great! Really tasty and crunchy. The kids liked them as well, of course. Worth giving them a try for sure! We had them with mashed squash and sliced beats. Yum!
Pecan-Crusted Chicken Fingers - Recipes - Food - Canadian Living
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Wednesday, January 27, 2010
Monday, January 11, 2010
Better than not bad Spaghettini with Scallop Arrabbiata
Preamble: We seldom eat the same thing twice in a month let along twice in a year. There are a few things that show up a bit more frequently for Friday nights when we're all tired or for nights that I have to run to a meeting or whatever (McCain's pizza, sheppard's pie - this one mainly because the kids eat so well when we have it!, Crunchy garlic chicken - I'll have to post that one..., etc.). The reality is though that we do try different recipes and eat quite a variety like no one else I know. I had been addicted to buying recipe books for a while, I think, and I cannot see myself living without my Canadian Living magazine every month. For those of you readers who don't know, we make a menu for the week and buy our groceries based on that menu. That way, we know we have what we need to make dinner, we know we're eating a good variety of foods, and we never sit around looking at each other trying to figure out what we're going to make. We've been doing this for about 7 years and it's great!
The reason I explain all this... after I spend my time and energy in preparing a delicious meal for my family, I will often ask Trevor what he thinks of it. Typically, I get "not bad". Nothing more, nothing less. What does that really mean? That it's not bad, he explains. It's not awesome, not something he wants to see on the menu every week from this point forward, but also not bad - something he would like to eat again. So if Trev ever tells you something is not bad, it's probably pretty good.
Tonight, we had Spaghettini with Scallop Arrabbiata from the Jan'10 CL (p. 56). I didn't even ask (I think I have basically stopped asking as I'm always getting the same boring answer). Trev commented on how good this was and talked about the different flavours he was noticing and said it was actually quite good. Wow! For those of you who like seafood and tomato sauces for your pasta, this is one to try!! I thought it was pretty good, but I'm one that prefers more buttery flavour for my scallops and white sauces for pasta (like Julie & Julia, I like butter!)...
12 oz spaghettini
16 sea scallops (~14 oz)
1/2 tsp salt
2 tbsp EVOO
2 oz pancetta, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp hot pepper flakes
1/4 tsp pepper
1 can (19 oz though I used 28 oz) whole tomatoes
2 tbsp fresh parsley (I used dried)
Cook pasta according to directions on package. Drain and return to pot.
Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp of the salt (I used sea salt). In skillet, heat 1 tbsp of the oil over medium-high heat; cook scallops in batches until golden, about 2 minutes. Remove and set aside.
In clean skillet (I just wiped the one used above with paper towel), heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.
Add onion, garlic, hot pepper flakes, pepper and remaining salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Mash tomatoes and add to pan; cook, stirring occasionally until thickened, about 10 minutes.
Add parsley and scallops, cook until scallops are opaque, about 1 minute. Toss with pasta (or spoon over pasta also works). Makes 4-6 servings.
The reason I explain all this... after I spend my time and energy in preparing a delicious meal for my family, I will often ask Trevor what he thinks of it. Typically, I get "not bad". Nothing more, nothing less. What does that really mean? That it's not bad, he explains. It's not awesome, not something he wants to see on the menu every week from this point forward, but also not bad - something he would like to eat again. So if Trev ever tells you something is not bad, it's probably pretty good.
Tonight, we had Spaghettini with Scallop Arrabbiata from the Jan'10 CL (p. 56). I didn't even ask (I think I have basically stopped asking as I'm always getting the same boring answer). Trev commented on how good this was and talked about the different flavours he was noticing and said it was actually quite good. Wow! For those of you who like seafood and tomato sauces for your pasta, this is one to try!! I thought it was pretty good, but I'm one that prefers more buttery flavour for my scallops and white sauces for pasta (like Julie & Julia, I like butter!)...
12 oz spaghettini
16 sea scallops (~14 oz)
1/2 tsp salt
2 tbsp EVOO
2 oz pancetta, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp hot pepper flakes
1/4 tsp pepper
1 can (19 oz though I used 28 oz) whole tomatoes
2 tbsp fresh parsley (I used dried)
Cook pasta according to directions on package. Drain and return to pot.
Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp of the salt (I used sea salt). In skillet, heat 1 tbsp of the oil over medium-high heat; cook scallops in batches until golden, about 2 minutes. Remove and set aside.
In clean skillet (I just wiped the one used above with paper towel), heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.
Add onion, garlic, hot pepper flakes, pepper and remaining salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Mash tomatoes and add to pan; cook, stirring occasionally until thickened, about 10 minutes.
Add parsley and scallops, cook until scallops are opaque, about 1 minute. Toss with pasta (or spoon over pasta also works). Makes 4-6 servings.
Favorite waffles
Waffles are such a treat! Until you find this recipe and see how easy they are to make (as long as you have a waffle iron, obviously) and then they become just another Sunday brunch! You can also impress all your friends with this delicious treat.
This one is from Betty Crocker's Cookbook (The Big Red Cookbook) - likely our most used and definitely our most referenced cookbook.
2 large eggs
2 cups all-purpose or whole wheat flour
1-3/4 cups milk
1/2 cup vegetable oil (or melted butter or stick margarine)
1 tbsp granulated sugar or packed brown sugar
4 tsp baking powder
1/4 tsp salt
whipped cream, fresh berries, maple syrup suggested toppings
Heat waffle iron. Beat eggs in large bowl with hand beater or wire whisk until fluffy (I usually just whisk them until they're uniform). Beat in remaining ingredients just until smooth. Pour a scant 2/3 cup batter from cup or pitcher onto center of hot waffle iron (you'll figure out for your own waffle iron how much you should put in by experimenting). Close lid of waffle iron. Bake about 5 minutes (your waffle iron likely has settings you can also play around with until you figure out the 'doneness' you like). Serve immediately. Top with toppings of choice. Repeat with remaining batter.
If you're looking for a bit of a change or something slightly healthier, peel, core and chop slices of apples and drop a handful on the batter before closing the lid (~1/4 of an apple per waffle). You'll have to cook the waffle just a bit longer. Dust icing sugar and/or cinnamon on top of a dollop of whipped cream and you're good to go. This is my favorite way variety.
You can also do the above and also sprinkle with raisins before closing the lid and cooking your waffle to help increase the iron and flavour content.
Enjoy!!
This one is from Betty Crocker's Cookbook (The Big Red Cookbook) - likely our most used and definitely our most referenced cookbook.
2 large eggs
2 cups all-purpose or whole wheat flour
1-3/4 cups milk
1/2 cup vegetable oil (or melted butter or stick margarine)
1 tbsp granulated sugar or packed brown sugar
4 tsp baking powder
1/4 tsp salt
whipped cream, fresh berries, maple syrup suggested toppings
Heat waffle iron. Beat eggs in large bowl with hand beater or wire whisk until fluffy (I usually just whisk them until they're uniform). Beat in remaining ingredients just until smooth. Pour a scant 2/3 cup batter from cup or pitcher onto center of hot waffle iron (you'll figure out for your own waffle iron how much you should put in by experimenting). Close lid of waffle iron. Bake about 5 minutes (your waffle iron likely has settings you can also play around with until you figure out the 'doneness' you like). Serve immediately. Top with toppings of choice. Repeat with remaining batter.
If you're looking for a bit of a change or something slightly healthier, peel, core and chop slices of apples and drop a handful on the batter before closing the lid (~1/4 of an apple per waffle). You'll have to cook the waffle just a bit longer. Dust icing sugar and/or cinnamon on top of a dollop of whipped cream and you're good to go. This is my favorite way variety.
You can also do the above and also sprinkle with raisins before closing the lid and cooking your waffle to help increase the iron and flavour content.
Enjoy!!
Coincidence!
I find rather uncanny the coincidence that I decided to start blogging about recipes that I like when there's a movie fairly recently out that is almost the same story line. And the biggest coincidence: it's called Julie & Julia. Thanks Sandra for pointing it out to me! Hilarious! (the coincidence, not the movie) I rented it and watched it last night and enjoyed it enough. I wouldn't recommend anyone run out to find it, but it was a good movie to watch while Trev went to play ultimate.
My inspiration didn't come from this movie, it came from a friend: Danielle Cormier. For Christmas, she prepared a calendar that she gives to friends and family. There are lovely pictures of her kids on the cover. Inside, there are recipes that they have tried over the year that everyone in their family enjoyed and wanted to share with others. I thought it was a great idea and thought I should do something similar (as I mentioned in the first post related to this topic, I seem to spend a ton of time in the kitchen and it is really becoming more of a hobby than just an every task - I really enjoy it). Then I remembered my track record of the last few years and not even being able to put together a family newsletter to accompany my Christmas cards (I'd have to do this in October for everything else I need to do in December!) so I reminded myself that the year would be over and I would not have noted any particular recipes I enjoyed and wanted to share. In evidence is the pile that is approximately 18 months deep of Canadian Living magazines that I need to cut up to put in my "favorite CL recipes" albums. That is how I came up with blogging about recipes I'm trying and enjoying. No Julia Childs wanna-be here. Just a wife and mom of 2 that enjoys the art and beauty of cooking.
So on with a few more recipes... see next couple of posts.
My inspiration didn't come from this movie, it came from a friend: Danielle Cormier. For Christmas, she prepared a calendar that she gives to friends and family. There are lovely pictures of her kids on the cover. Inside, there are recipes that they have tried over the year that everyone in their family enjoyed and wanted to share with others. I thought it was a great idea and thought I should do something similar (as I mentioned in the first post related to this topic, I seem to spend a ton of time in the kitchen and it is really becoming more of a hobby than just an every task - I really enjoy it). Then I remembered my track record of the last few years and not even being able to put together a family newsletter to accompany my Christmas cards (I'd have to do this in October for everything else I need to do in December!) so I reminded myself that the year would be over and I would not have noted any particular recipes I enjoyed and wanted to share. In evidence is the pile that is approximately 18 months deep of Canadian Living magazines that I need to cut up to put in my "favorite CL recipes" albums. That is how I came up with blogging about recipes I'm trying and enjoying. No Julia Childs wanna-be here. Just a wife and mom of 2 that enjoys the art and beauty of cooking.
So on with a few more recipes... see next couple of posts.
Saturday, January 2, 2010
Meatballs
What the heck, while I'm here, I'll post another one. We had meatballs for dinner tonight - another family favorite - though much less fancy than the boeuf bourguignon. I usually use a recipe I got from my mom a long time ago, but we ventured out a bit tonight and tried a different recipe. We preferred my mom's meatballs (texture and flavour) but did enjoy the sauce so we'll likely try my mom's meatballs with this new sauce. I don't have links for those, so here they are:
Mamie's meatballs:
1 lb ground beef
1 egg
1 onion, finely chopped or shredded if my dad is coming for dinner!
1 clove of garlic, minced or 0.5 tsp garlic powder
pepper, to taste
1 cup 'minute rice' (can use regular rice, but I find it the beef has to be over-cooked for the rice to be properly cooked - this is the only reason we keep minute rice in the pantry but it's worth it)
Mix and make into 3/4" balls. Bake at 375F for 20 minutes. Add sauce of choice (see 2 below) and bake another 20-30 minutes at 350F.
Mamie's sweet and sour sauce:
1 cup brown sugar
1 cup ketchup
1 tsp dried ground mustard
3/4 cup water
3/4 cup vinegar
Mix all ingredients and add to meatballs. We also prefer this sauce to the one that comes with M&M meatballs and have added to those meatballs when in more of a rush.
'the other' sweet and sour sauce (source: New Maritimes Seasonal Cooking by by Donna Young, Marg Routledge):
2 tbsp lightly packed brown sugar
1 tsp minced fresh ginger
1 clove garlic, minced
2/3 cup orange juice
1/4 cup vinegar
1 tbsp light soya sauce
1 tbsp Worcestershire sauce
1 tbsp cornstarch
Mix all ingredients and add to meatballs as per instructions above. If following this recipe, it is recommended to place in covered dish for the additional 20-30 minutes as there is not as much sauce and the meatballs may dry up.
These freeze very well.
Mamie's meatballs:
1 lb ground beef
1 egg
1 onion, finely chopped or shredded if my dad is coming for dinner!
1 clove of garlic, minced or 0.5 tsp garlic powder
pepper, to taste
1 cup 'minute rice' (can use regular rice, but I find it the beef has to be over-cooked for the rice to be properly cooked - this is the only reason we keep minute rice in the pantry but it's worth it)
Mix and make into 3/4" balls. Bake at 375F for 20 minutes. Add sauce of choice (see 2 below) and bake another 20-30 minutes at 350F.
Mamie's sweet and sour sauce:
1 cup brown sugar
1 cup ketchup
1 tsp dried ground mustard
3/4 cup water
3/4 cup vinegar
Mix all ingredients and add to meatballs. We also prefer this sauce to the one that comes with M&M meatballs and have added to those meatballs when in more of a rush.
'the other' sweet and sour sauce (source: New Maritimes Seasonal Cooking by by Donna Young, Marg Routledge):
2 tbsp lightly packed brown sugar
1 tsp minced fresh ginger
1 clove garlic, minced
2/3 cup orange juice
1/4 cup vinegar
1 tbsp light soya sauce
1 tbsp Worcestershire sauce
1 tbsp cornstarch
Mix all ingredients and add to meatballs as per instructions above. If following this recipe, it is recommended to place in covered dish for the additional 20-30 minutes as there is not as much sauce and the meatballs may dry up.
These freeze very well.
Not sure this will last, but...
I don't typically do well with New Year's Resolutions, so I won't call this one. I just thought that since I don't 'do' too much lately (life with young children...) I thought I should share more about what I do actually do. And one of the things I find myself doing a lot and truly enjoy is cooking. So when I come across a recipe I like, I will try to post it here - both for your reading pleasure as well as to make notes for myself about what I did or would do differently for future reference.
This one is a family favorite. It requires some planning and a fair bit of time, but definitely worth it. We're having it tomorrow with some friends. I've only ever made it on the stovetop so far, but we may try the slow-cooker method for tomorrow. We'll see...
Enjoy!
Cooking class: Boeuf Bourguignon - Holiday Countdown - Food - Canadian Living
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This one is a family favorite. It requires some planning and a fair bit of time, but definitely worth it. We're having it tomorrow with some friends. I've only ever made it on the stovetop so far, but we may try the slow-cooker method for tomorrow. We'll see...
Enjoy!
Cooking class: Boeuf Bourguignon - Holiday Countdown - Food - Canadian Living
Posted using ShareThis
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