Zucchini with Almonds (it’s good)

My zucchini hater likes this.  She tells me it’s because the zucchini is in such tiny pieces, not in big chunks, so it’s a texture thing.  I suspect that it’s because it has shaved Parmesan cheese scattered on top (she’s been known to go to the fridge to hack chunks off of the block for a snack)!

• 2 tablespoons olive oil
• 2 tablespoons thinly sliced almonds
• 2 small zucchinis (courgettes), julienned (1/8-inch matchsticks)
• Salt and freshly ground pepper
• Few ounces Parmesan cheese, shaved

Heat the oil on high in a large skillet or wok. When it is hot but not smoking, add the almonds to the pan. Cook and stir, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it is tender-crisp.   This will only take a minute or two!  Season with salt and pepper, and toss.   Pour into a serving dish, and throw the cheese over top.  Serve immediately.

Chicken cooking chart

Cut	Internal Temperature	Maximum Grilling Time (medium heat with lid down)	Maximum Skillet Cooking Time (medium-high heat)	Maximum Roasting Time (uncovered in 350F oven)
Boneless skinless breast Small (120g) Large (170g)	170F	10 minutes per side 15 minutes per side	9 minutes per side 14 minutes per side	approximately 25 minutes, covered
Boneless skinless thigh Small (120g) Large (170g)	170 F		9 minutes per side 12 minutes per side
Bone-in breast Small (170g) Large (224g)	170F(77C) 11 minutes per side 14 minutes per side
Bone-in leg Small (170g) Large (224g)	170F (77C)	28 minutes per side 36 minutes per side
Ground chicken patties (120g)	175F (80C)	9 minutes per side	8 minutes per side
Whole chicken (1.5kg), stuffed	180F (83C)	Not recommended		2 hours & 20 minutes
Whole chicken (1.5kg), unstuffed	180F (83C)	1 hour		2 hours & 20 minutes

This is from a booklet published by the Chicken Farmers of Canada, in 2000.

Chocolate Chip Walnut Bars

Makes about 30 squares

Preheat oven to 350F

Crust:

• 1 cup all purpose flour
• ¼ cup granulated sugar
• 1/3 cup butter

Topping:

• 2 large eggs
• ½ cup granulated sugar
• ½ cup corn syrup
• 2 Tbsp corn syrup
• 2 Tbsp butter, melted
• 1 cup excellent quality semi-sweet, or bitter-sweet chocolate chips
• ¾ cup chopped walnuts*

Directions:

Crust:

Combine all crust ingredients, mixing until crumbly.  Press firmly into a greased 9” square cake pan.  Bake at 350F for 12 to 15 minutes, or until light golden.

Topping:

Beat eggs sugar, syrup, and butter together until blended.  Stir in chocolate chips and nuts.  Pour evenly over crust.  Bake 25 to 30 minutes longer, or until set and golden.  Cool completely in pan on wire rack.  Cut into bars.

*NOTE:  Pecans or almonds also taste very good in this recipe in place of the walnuts

Freezes well

Cauliflower with Green Onions and Seeds

This is not an “old” recipe for us, but it is so good; it is also remarkably simple!  Supposedly it comes from a chef by the name of Julie Sahni, who I understand is the owner of a couple of Indian restaurants, is a cookbook author, and has a renowned cooking school.

• 1 head cauliflower
• 2 small bunches of green onions, cleaned and chopped (include all of the green!)
• 2 teaspoons black mustard seeds
• 2 teaspoons cumin seeds
• ½ teaspoon turmeric
• Kosher salt to taste
• 1/3 cup warm water
• ¼ cup ghee
• 1/3 cup chopped fresh cilantro (I often use just a few cubes of Kosher frozen cilantro)

Separate and cut the cauliflower into 1-inch florets.  Peel the cauliflower stem and cut into thin slices.  Set aside.

Measure out the seeds into a small bowl, measure the turmeric into a separate small bowl (or have it and the measuring spoon ready – or eyeball it), as well as the water, and place them right beside the stove.

Heat the ghee, over high heat, in a wok or large sauté pan that has a lid of some kind.  When the ghee is hot, add the mustard and cumin seeds.  Keep the lid handy because the seeds may spatter and pop when added.  When the seeds top sputtering, add the turmeric and immediately add the cauliflower.

Stir-fry the cauliflower until it’s evenly coated with spice-infused ghee.   Add the green onions, salt, and water; mix and cover with the lid.  Cook over medium heat and toss a couple of times until the cauliflower is soft, about ten minutes.  Uncover, fold in the cilantro, and continue stir-frying until the excess moisture evaporates and the cauliflower looks glazed, about five minutes.  Turn off heat and serve.

Note: the original recipe calls for 1 teaspoon of fennel seeds in addition to the mustard and cumin seeds but certain people in our home don’t like them, so I omit them.  It tastes fabulous without!

Shortcake Biscuits

• ¼ cup unsalted butter cut into pieces, more for baking sheet
• 2 cups flour
• 1 Tbsp baking powder
• ½ tsp salt
• 3 Tbsp granulated sugar
• ¾ cup heavy cream

Heat oven to 425F.  Butter a standard sized baking sheet.

Place the flour into a large bowl with the baking powder, salt, and sugar; stir well with a wire whisk.

Make a well in the centre of the dry ingredients, then add butter to well.

With a pastry cutter, or two knives, cut butter into the flour.

Rub the mixture with your fingertips, lifint and crumbling to aerate it, until it forms fine crumbs.

Make a wll in the centre, add the cream, and toss quickly with a wooden spoon or spatula to form crumbs.  Add a little more cream if the mixture seems dry.  DO NOT OVERMIX or biscuits will be heavy!

Press all of the crumbs together with your hands to form a rough ball of dough.

Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough.  Pat the dough out to a round ½ inch thick.

Cut out rounds with a cookie cutter to the size you want, or just cut into rectangular triangular, or square pieces to eliminate waste.

Bake the shortcakes in the heated oven until very lightly browned – about 12 to 15 minutes.  Transfer them to a wire rack to cool.

Serve split in half, filled with whipped cream and sliced berries or other fruit, then more on top.

Lemon Poppy Seed Loaf or Muffins

Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F)

• ¾ cup granulated sugar
• 1/3 cup softened butter
• 1 egg
• 3 teaspoons grated lemon rind
• 3 tablespoons lemon juice
• 1/3 cup milk
• 1 ¼ cups all purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/3 cup yogurt or sour cream

Glaze:

• ¼ cup icing sugar
• 2 tablespoons lemon juice

In a large bowl, cream butter and sugar.  Beat in egg, lemon rind and juice until well mixed.  Add milk and beat until mixture is well combined.

In a separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt, mixing just until incorporated.   Do not overmix!

Pour into prepared pan, bang pan on counter to release air bubbles.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).

Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork.  Combine icing sugar with lemon juice; pour over loaf.

Freezes well.

Cheddar Dill Muffins

These are rather like a scone or fluffy tea biscuit, but in muffin form.  Add three crisply fried and crumbled strips of bacon if you wish.

• 2 cups all purpose flour (or substitute whole wheat)
• 1 Tablespoon white sugar
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 cup Old Cheddar, shredded
• 1 to 1 ½ teaspoons dried dill weed

• 1 egg, lightly beaten
• 1 cup milk
• 3 Tablespoons canola or vegetable oil

Preheat the oven to 400F.  Grease a standard 12-compartment muffin tin.

In a largish bowl, whisk together the flour, sugar, salt, dill, and baking powder.   Stir shredded cheese until it is all coated with flour and well distributed. In a smaller bowl, whisk together the egg, milk, and oil.

Make a well in the centre of the dry ingredients and all at once, pour the wet ingredients into the well.

Using a large spoon, quickly mix the wet ingredients into the dry ingredients, stopping when all of the dry ingredients have been moistened. The batter should be quite lumpy; this is a very thick batter.

Spoon or scoop the batter evenly into the 12 muffin compartments (about 2/3 full).  Bake for about 20 to 30 minutes, until nicely browned, and a toothpick inserted into the centre of a muffin comes out clean.

Let rest for 5 minutes before removing from pan and cooling on a rack.

Green Lentil Kulebyaka

This is a bit of a fiddle to make, but it is very delicious…leftovers disappear way too quickly!  

• 1 cup green lentils, soaked for an hour
• 2 bay leaves
• 2 onions, halved lengthwise, then sliced (keep each separate)
• 5 cups chicken stock, divided in half (use vegetable stock or vegetarian “chicken” stock cubes for vegetarian version of this dish)
• ¾ cup butter, divided, as per directions
• 1 ¼ cups basmati rice
• salt and freshly ground black pepper
• 2 tsp dried dill, or 2 Tbsp fresh, chopped
• 2 Tbsp fresh parsley, chopped
• 1 egg, beaten
• 8 ounces mushrooms, chopped
• 10 sheets filo pastry, thawed

 

Drain the lentils, then simmer with the bay leaves, one onion, and 2 ½ cups of the chicken stock, for 25 minutes, or until the lentils are cooked and thick. Cool and set aside.

Gently fry the remaining onion in another saucepan with 2 Tbsp of the butter for 5 minutes.  Stir in the rice and toast for a minute.  Add the remaining 2 ½  cups of chicken stock.  Grind in some pepper, bring to a boil, then cover, reduce heat and cook gently for about 12 minutes.  Turn off heat, and remove saucepan from burner.  Leave rice  to stand, uncovered for 5 minutes, then stir in the herbs.

Fry the mushrooms in 3 Tbsp of the butter for 5 minutes until they are just soft.  Stir into the rice and herbs. When mixture is cool, thoroughly mix in the raw egg.

Melt the remaining butter.

Brush the inside of a large, shallow ovenproof dish or deep-dish pie plate with the melted butter.  Lay the sheets of filo over it, one at a time, overlapping, covering the base and making sure most of the pastry overhangs the sides; brush the sheets with butter when they overlap each other, and as they are laid on top of each other.   Ensure that there is a lot of pastry to fold over the mounded filling – you can use more than 10 sheets if necessary!

Into the pastry-lined dish spread a layer of rice mixture.  Follow with a layer of lentils, then a layer of rice, etc.  The number of layers will depend on your dish size.  Grind some pepper (and salt, if required) over each layer as you go.

Bring up the sheets of pastry over the filling into the centre, so it looks like a Hershey’s Kiss!  Give it a little squeeze, and shape it into attractive folds.  Brush all over with the rest of the butter and set aside in the fridge to chill and firm up.

Preheat the oven to 375F.  When ready, bake the kulbebyaka for about 45 minutes until golden and crisp.  Allow to stand for 10 minutes before cutting and serving.

Tandoori-ish/Indianish Yogurt Marinade for Chicken

• 1 cup yogurt
• 3 tablespoons vegetable oil
• 2 teaspoons crushed or minced fresh garlic
• 2 teaspoons finely minced fresh ginger root
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground red pepper
• 1 teaspoon Garam Masala
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• 1 tablespoon tamarind concentrate (2 tablespoons if you like) — I like Aeroplane  or Tamcon brand that comes in a jar

Marinate chicken pieces in a large ziplock bag or nonreactive dish for at least 4 to and up to 8 hours in refrigerator; longer than this will begin to overtenderize it.  Cook chicken by barbequing, grilling, baking, or sautéing.

Do not serve “used” marinade with cooked food.

Lower Fat Chocolate Cake

One layer, a little heavier than most chocolate cakes.  Not even remotely like a boxed-style cake.

• 1 tablespoon instant coffee granules
• 1/3 cup hot water
• ¾ cup sugar
• ¼ cup vegetable oil
• 2 large eggs
• ¼ cup unsweetened cocoa powder
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• ½ cup milk

Preheat the oven to 350F.  Grease a 9” spring form pan with butter or oil.  Mix together coffee granules and hot water, and set aside.  When it’s cool, add the milk.

In a bowl, using a whisk (or use a mixer) beat together sugar, oil,  and eggs until everything is blended.

In another bowl, whisk together flour, cocoa powder, baking powder, baking soda (sifted), and salt.

Pour the dry mixture, and the coffee/milk mixture on top of the wet ingredients, and mix gently just until everything is combined.  Pour the mixture into the prepared pan.  Bang the pan on a flat surface a couple of times to remove large air bubbles from the cake.

Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean.  Let the pan cool on a wire rack.  Remove the spring form side.

This is very good plain with a scoop of good vanilla ice cream.