Category Archives: About

About, Mexican

Enchiladas

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A few steps and awfully messy to make these but well worth the effort!


8 Tortillas ( 8″ ones)
1 package Just like Ground Round
1 medium Onion, chopped
1/2 cup Sour Cream
1 cup Monterrey Jack or Colby cheese, grated
2 Tablespoons fresh Parsley, chopped
1 teaspoon salt
Fresh Ground Pepper

Sauce:
 1 800g can Diced tomatoes or Tomato Sauce (puree)
2/3 cup Water
1/3 cup Green Pepper, chopped
1 Tablespoon Adobo Seasoning*
1 clove Garlic, minced
1 Tablespoon Cilantro, chopped
3/4 cup Monterrey Jack or Colby cheese, grated
Sliced Black Olives
Chopped Jalapenos

Mix together Just like Ground Round, chopped onion, sour cream, shredded cheese(s),parsley, S&P; set aside.*(If using ground beef, cook and stir h’burger over med heat just until cooked. Remove from heat and stir in remaining ingreds, cover and put in fridge until ready to use.)
In a large shallow fry pan, heat tomatoes, water, chopped green pepper, Adobe Seasoning and garlic to boiling, stirring occasionally; reduce heat.
Simmer uncovered for 30 minutes until slightly thickened.
Remove from heat.
Preheat oven to 350F.
Dip a tortilla into sauce to coat both sides.
Place coated tortilla on working surface, covered with a large piece of baking paper; spoon 1/4 cup of the Just like Ground Round mixture onto tortilla and roll the tortilla around the filling.
Place in 9X13 inch pan that has been lightly sprayed with vegetable oil spray.
Repeat procedure until you have used all the tortillas.
(If you run out of filling and still have a tortilla left, cut the remaining tortilla into three strips, stack, cut the long strip into narrow 3″ strips which you can throw on top of the enchiladas for the baking stage)
Pour remaining sauce over the enchiladas.
Sprinkle with chopped cilantro, sliced black olives, chopped jalapenos, and grated cheese.
Cook uncovered in 350F oven until bubbly, about 20 minutes.
Garnish with sour cream, and chopped green onions, if desired.

Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.

 

About, Muffins and Scones

Raisin Scones

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A Sunday morning favourite. The scones are so basic and so good! I got this recipe from a Province newspaper many years ago. You know I have to switch it up from time to time! Sometimes I add White Chocolate Chunks and fresh Raspberries for a sweet delight! Often I will swap in Fresh or Frozen Blueberries. Sometimes I add cinnamon to the dry ingredients, give the scored dough an egg wash and sprinkle with a bit of Cinnamon and Sugar; you really have to watch these ones don’t brown too quickly!
I have even cut back the sugar and made a Savoury Scone with grated Cheddar and Herbs.
This is a great, versatile recipe.

Raisin Scones
Raisin Scones

2 cups Flour
1/4 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1/4 cup Shortening, cold and cubed
3/4 cup Raisins, soaked and well drained
*1 cup Buttermilk

Preheat oven to 425F.
Sprinkle a little bit of cornmeal on a baking tray or a pizza pan; set aside.

Combine flour, baking powder, baking soda and salt in a large mixing bowl.
Cut in shortening until mixture resembles coarse meal.
Add raisins and buttermilk, stirring with fork until all ingredients are moistened. (Dough will be sticky)
Turn out onto a well floured surface  and gently knead for about a minute.
Shape dough into a ball, cover with a clean tea towel and let sit for about 10 minutes.
Pat down dough to form a circle, 3/4″ (2cm) thick and about 8″ (20cm) in diameter; transfer to prepared baking tray.
Score round into 6 – 8 wedges, gently with a knife.
Bake in hot oven for 20 – 25 minutes or until golden brown and set in centre.
Cover with foil if becoming brown to quickly.

Serve while warm.

Makes 6 – 8

*If you don’t have Buttermilk, sour the milk with 1 Tablespoon Lemon Juice or Vinegar – Measure Acidic ingredient into a measuring cup, add milk to 1 cup measure, let stand for 10 minutes. Sometimes I will prep the milk the night before if I plan on making these on a weekend morning.

 

 

About, Sandwiches and Wraps

Reuben Sandwich

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Reuben sandwiches are a memorable experience and you either love them, or hate them. I must have loved them because I have been a vegetarian for 30 years and the memory of a reuben sandwich still sets my mouth watering!

Reuben Sandwich
The Classic Reuben

1/3 cup Thousand Island Dressing or Dijon Mustard
12 slices Rye Bread
6 – 1 ounce slices of Swiss Cheese
3/4 lb (350g) thinly sliced cooked Corned Beef
1 – 16ounce (498ml) can Sauerkraut, well drained (drained and squeezed)
1/4 cup Margarine or butter, softened

Set oven to Warm or 200F

Set large 2 large skillets on to heat.
Throw drained sauerkraut into one skillet and heat through; turn heat off, leaving sauerkraut in warm pan.
Throw corned beef into the other skillet and heat through; transfer to heatproof bowl.
Wipe out the skillet.

Spread thousand island dressing or dijon mustard over 6 slices of bread.
Place a slice of swiss cheese on each of the dressed slices of bread.
Top with warmed corned beef and warmed sauerkraut.
Top with remaining bread slices.
Spread the top slice of rye bread with a bit of butter or margarine.
Place sandwiches, buttered side down in skillet, spread butter or margarine over top slices of bread.
Grill over low-medium heat until bottoms are golden brown.
Turn and cook until bottoms are golden brown and cheese is melted.

If cooking a large quantity, transfer cooked sandwiches to a wire rack on baking tray and place in warm oven.

About, Cookies

Gingerbread Cookies

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Good old fashioned Gingerbread cookie dough perfect for making Gingerbread Men, Gingerbread Houses or delightful Ginger Snaps. When the kids were little we used to have Gingerbread House Parties every year. The kids are grown and have left home now but I still use this recipe to the delight of my students at Christmas!

Gingerbread Cookies
Gingerbread Cookies

1 cup packed Brown Sugar
1/3 cup Shortening
1 1/2 cups Dark Molasses
2/3 cup Cold Water
7 cups Flour
2 teaspoons Baking Soda
2 teaspoons Ground Ginger
1 teaspoon Ground Allspice
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Salt

Frosting and Decorations
4 cups Icing Sugar
1 teaspoon Vanilla
4 – 5 Tablespoons Milk
Food Colouring Paste, if desired

Combine icing sugar, vanilla and milk to right consistency in a large mixing bowl and stir until smooth and glossy.
Divide into smaller bowls and add food colouring, if desired.

Preheat oven to 350F.
Lightly spray baking sheet with vegetable oil spray.
In medium mixing bowl combine flour, spices and salt.
In large bowl, beat brown sugar, shortening, molasses and water with electric mixer, on medium speed.
With mixer on low speed, add flour mixture a cup at a time, mixing well after the first 3 additions.
Switch out paddle attachment for dough hook and add remaining flour mixture.
Stir on low speed until the dough comes together.

I scoop out about 1/3 of the dough, onto a lightly floured surface and gently knead it, form it into a disc then roll dough out to 1/4″ (6mm) thick.
Cut with floured gingerbread cutter or other shapes.
Place cookies on prepared baking sheet, 2″ (5cm) apart.
Bake 8 – 10 minutes or until no indentation remains when touched.
Immediately remove from cookie sheet to cooling rack.
Cool completely, about 30 minutes.

Frost or pipe borders around Gingerbread Men and decorate with raisins, chocolate chips and candies.

Yield: About 36 Cookies