Category Archives: About

Dal

1 cup Red Lentils

3 Tablespoons Ghee or Olive Oil
1 Onion, diced
2 cloves Garlic, chopped
1+ teaspoon Chili Flakes (to taste)
1/2 teaspoon Tumeric
3 Bay Leaves
3 Tablespoons Curry Powder
3 cups water
15 oz (400ml) can unsweetened Coconut Milk
Salt
1 teaspoon Mustard Seed
1/4 teaspoon chili flakes (or to taste)
4 Green Onions, sliced
Preparation

Thoroughly wash and drain Red Lentils. Set aside.
In Medium size saucepan, heat 2 Tablespoons Ghee over Med/High heat and saute onion, garlic and chili for a minute.
Add Lentils, Tumeric, Bay Leaves, Curry Powder and Water; bring to a boil then lower heat, cover and simmer until Lentils are soft, about 30 minutes.
Stir in Coconut Milk ( I use Lite Coconut Milk) to Lentil mixture and simmer, stirring occasionally.
Add Salt to taste.
Heat remaining Ghee over High heat; add Mustard Seed, additional Chili Flakes and Green Onions and saute for about 1 minute.
Stir into Lentils and serve with Basmati or Jasmine Rice.

 

Tomato Basil Chicken Breasts

Tomato Basil Chicken Breasts
Baked Tomato Basil Chicken Breasts

 

 

 

 

 

 

If you live in the Fraser Valley, British Columbia start by getting your Tomato Basil Chicken Breasts at Fraser Valley Meats

4 Tomato Basil Chicken Breasts
350 ml Greek Style Yogurt
2 cups Seasoned Bread Crumbs
1 cup Tomato Basil Sauce
8 small slices  Kraft Havarti Cheese

Coat chicken breasts in yogurt, place in shallow casserole dish, cover and let sit in the fridge for a few hours.

Preheat oven to 400F.
Lightly spray a casserole dish with vegetable oil spray.
Put seasoned bread crumbs on a plate.
Remove chicken breasts from yogurt, brushing some off, but leave a bit on.
Dip in seasoned bread crumbs to coat well, roll over and continue coating until all sides are completely coated.
Place in prepared casserole dish; repeat with remaining chicken breasts.
Bake in preheated oven for 20 -25 minutes, or until a thermometer inserted reads 165F.
Once chicken is cooked through, spoon 1/4 cup tomato basil on each chicken breast, gently spreading over the surface.
Top with Kraft Havarti Cheese slices and return to oven just until the sauce is heated and the cheese is melted, about 5 -7 minutes.

Remove from oven, serve with Roasted Potatoes, Steamed Asparagus and Garden Salad.

 

Cocoa Fudgey Cake

Without a doubt one of the best home made chocolate cake recipes I have come across.

Fudgey Chocolatey Goodness
Topped with Chocolate Butter Frosting, Guaranteed to Satisfy your Chocolate Craving!

 

 

 

 

 

 

 

Preheat oven to 350F.
Lightly spray a 9×13 baking pan with Vegetable Oil spray and dust lightly with flour.
2 x 8in Round pans
12 cup Bundt cake pan
Line 24 Muffin Cups with paper liners

In small mixing bowl, combine and set aside:
1 2/3 cups Flour
2/3 cup sifted Cocoa
1 1/2 teaspoon Baking Soda
1 teaspoon Salt

In large mixing bowl, cream together:
1/2 cup Shortening
1 1/2 cups Sugar
Beat until light and fluffy then add:
2 eggs, one at a time and beating well after each addition
Stir in:
1 1/2 teaspoons Vanilla
Continue beating for another minute.

Gradually stir in dry ingredients alternating with:
1 1/2 cups Buttermilk
Beginning and ending with Dry Ingredients.
Beat for 2 minutes on Medium speed, scraping sides of bowl occasionally.
Pour batter into prepared pan(s).
Bake until wooden pick inserted comes out clean: 35 minutes for 9×13 or 8″Rd, 40 – 45 for Bundt, 18 – 20 for Cupcakes.
Remove from oven, cool in pan for a few minutes before turning out onto wire racks to cool completely.

Frost with Chocolate Buttercream Frosting.

 

 

Just Like Mum’s Pancakes


 

Stack of 'cakes 

Mum’s Pancakes and Home Made Syrup

 

 

In medium mixing bowl combine and whisk together:
2 cups flour
4 slightly generous teaspoons of baking powder
2 Tbsp sugar
1 tsp saltMake a well in the center.
In small mixing bowl whisk together
2 eggs
1 Generous tsp Vanilla
1/3 vegetable oil or melted butter (<- extra flavour with the second option)
1  + 1/2 cups milk … Start with a cup of milk but keep the milk close by

Add the wet ingredients to the dry and whisk together.
You will need to add milk to get the right consistency.
When you get really good at this you can heat your pan while making the batter.
Heat pan to med-high heat. 350 on an electric griddle.
(To test griddle/pan, sprinkle a few drops of water on surface…if bubbles skitter around the pan it is good to go)
Spray heated pan with a bit of veg oil spray.
Using ladle, pour a scant scoop onto hot pan. Cook pancakes until puffed and dry around edges. Flip and continue to cook until lovely and golden.
Now you can spray the pan again but the fat in the pancake will allow you to continue cooking pancakes if you are using a non stick griddle/pan.

Top with warmed Maple Syrup.
Or Strawberries and Whipped Cream.

Stack of 'cakes with Strawberries

Pancakes with Fresh Strawberries and Whipped Cream

Buy Mapeline flavouring, if you can find it, and make your own syrup! If you can’t find it, which I cannot, then use Maple Flavouring.

And leftovers call for Mum’s homemade jam!