Monthly Archives: August 2011

About, Pasta

Macaroni and Cheese

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There is nothing quite so comforting as Home Made Macaroni and Cheese. Everyone has there own twist on the recipe.  Sometimes I will add things, use different cheeses, sometimes add a breadcrumb topping, sometimes not…create your own heartwarming, soul soothing Mac and Cheese.

Mac and Cheese - Creamy Delicious Cheesy Delight

Just a note, I often double the amounts so that I can have leftovers for lunches.

6 ounces Pasta (Cavatappi is my new fave! Sea Shells are great, Bow Ties and sometimes                                 you just have to go with good ol’ fashioned Elbow)
1/4 cup Butter (Margarine)
1 small Onion, chopped
1/2 teaspoon minced Garlic
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Flour
1 3/4 cups Milk (Soy Milk)
8 ounces Shredded Old Cheddar or a combination of cheeses: a bit of parmesan, cheddar,                  mozza.
1 – 3 teaspoons Mustard
1/4 teaspoon Paprika

Bread Crumb Topping:
2 slices Multigrain Bread
1 Tablespoon Butter, melted
1/2 teaspoon “The Mix” <- my blend of spices that I use for a lot of things

Put bread slices in processor and pulse until no chunks of bread remain.
Add melted butter, pulse for a few seconds to coat bread with butter; set aside.

Preheat oven to 375F.
Lightly butter or spray a 1 1/2 quart casserole dish; set aside.

In a large pot cook pasta according to directions on package.
Pour into colander to drain; leave sitting in colander.
In the same pot, melt butter; add onion, garlic,  salt and pepper and cook until onion is soft.
Blend in flour.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling over medium high heat, stirring constantly; maintain boil for about a minute, and keep on stirring.
Remove from heat; stir in mustard, paprika and cheese. Stir until all the cheese is melted.

Pour macaroni into the cheese mixture and stir to coat all the pasta.
Pour macaroni and cheese into prepared casserole dish.
Sprinkle breadcrumbs on top.
Bake uncovered in 375F oven for 30 minutes.

Breakfast

French Toast stuffed with Peaches

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Peaches are in season! One of my favourite Summer fruits!

Delicious French Toast stuffed with Peaches

4 Eggs
2/3 cup Milk
1 1/2 teaspoons Vanilla
2 Tablespoons Sugar
Pinch of Salt

2 Fresh Peaches
1 Loaf of French Bread

Powdered Sugar to garnish

In medium mixing bowl whisk together eggs, milk and vanilla.
Add sugar and salt; set aside.

Preheat griddle to 350F.

Use a serrated knife to cut thick slices of French bread after removing end pieces.
Using a small serrated knife, cut a slice into the bottom of each slice of bread.
Wash and peel two ripe peaches; cut into thin wedges.
Stuff three slices of peach into each slice of bread.
Dip each slice of peach stuffed bread into egg mixture and place on griddle lightly sprayed with vegetable oil.
Cook for about 4 minutes, turn over and continue cooking for another four minutes.
Stand each piece of French toast on its bottom and cook for about a minute before turning it onto the top of the slice and cooking for another minute.
Remove to serving platter.
Dust with powdered sugar.
Serve with warmed Maple Syrup or Fresh Fruit and Whipped Cream.
Makes 8 slices of French Toast

Muffins and Scones

Blueberry Surprise Streusel Muffins

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Nothing better than fresh out of the oven Blueberry Surprise Streusel Muffins when blueberries are in season! These muffins are great plain too. I often make them without the streusel topping and give them a light dusting of icing sugar instead.

blueberry muffins
Blueberry Surprise Muffins

2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar

1 Egg, lightly beaten (or Egg Replacer)
1/2 cup Vegetable Oil
3/4 cup Milk (or Soy Milk)
1 1/2 teaspoons Vanilla

1 cup Fresh Blueberries (or frozen, do not thaw: toss with 1 Tablespoon Flour in a small mixing bowl)
1/4 cup Blueberry Danish Filling or Blueberry Jam

Optional
Streusel Topping
1/4 cup Brown Sugar
1/4 cup Flour
2 Tablespoons Butter, cold

Preheat oven to 375F.
Line 12 muffin cups with paper liners; set aside.

If using, prepare Streusel Topping:
In small mixing bowl combine brown sugar and flour. Rub in butter until mixture resembles coarse crumbs. Set aside.

In large mixing bowl, combine flour, baking powder and salt; make a well in the centre.

In a small mixing bowl beat egg lightly; stir in oil, milk and vanilla.

Pour liquid ingredients all at once into flour mixture and stir just until combined.

Use a 3-ounce scoop to partially fill each muffin cup.
Carefully spoon 1/4 teaspoon blueberry danish filling into each cup.
Fold fresh blueberries into remaining muffin mixture then cover filling with remaining batter; top each muffin with (if using) a 1/2 teaspoon of streusel topping.

Bake in 375F preheated oven for 10 minutes.
Rotate pan and continue baking for another 10 minutes or until pick inserted in centre comes out clean.
Remove from oven and cool on wire rack for 10 minutes before turning out to cool completely.

 

 

 

About, Poultry

Chicken Pot Pie

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Such an easy meal to prepare and this one can easily be made Vegetarian by subbing in  Yves “Chicken Tenders”.

Chicken Pot Pie

 

1/3 cup Butter
1/3 cup Flour
1/3 cup Chopped Onion
1 teaspoon minced Garlic
1/3 cup Chopped Celery
2 medium Potatoes, scrubbed and cut into small cubes
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 3/4 cup Chicken Broth (Vegetable Broth)
2/3 cup Milk (Soy Milk)
2 cups cooked cut up Chicken
1 (10 ounce) pkg Frozen Peas and Corn
1/2 teaspoon each Sage, Thyme and Parsely

Heat butter over low heat until melted.
Sautee onion until softened and translucent; add garlic and continue sauteing.
Stir in flour, salt and pepper; cook over low heat, stirring constantly until mixute is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in cut up chicken,  frozen peas and carrots and herbs.
Set aside.
In a microwaveable casserole dish combine chopped celery and diced potatoes. Add about an inch of water and cook on High for 5 minutes.
Drain and stir into chicken mixture.

Preheat oven to 425F.

Prepare Celery Seed Pastry.
Roll 2/3 of the pastry into a 13″ circle on lightly floured cloth-covered board.
Ease pastry into a 9″ deep dish pie plate.
Pour Chicken Filling into pastry lined plate.
Roll remaining dough into  10″ circle; place over filling.
Roll edges under; flute.
Cut slits in center to allow steam to escape.
Bake uncovered in 425F degree oven until crust in golden brown, about 30 – 35 minutes.
*If you like you can brush the chicken pot pie with an egg wash before baking – 1 egg, lightly beaten stirred together with 1 Tablespoon water.

Celery Seed Pastry

2/3 cup Lard or
2/3 cup plus 2 Tablespoons Shortening
2 cups Flour
2 teaspoons Celery Seed
1 teaspoon Salt
4 – 5 Tablespoons Ice Cold Water

Cut shortening into flour, salt and celery seed until particles are the size of small peas.
Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (1 to 2 teaspoons water can be added if necessary)
Gather pastry into a ball.
Use as directed in Chicken Pot Pie recipe.