Week 50, Vol II, December 31, 2010

To bring in the New Year, this week we are featuring 14 of our family's favourite recipes from this year's Can I get the Recipe?

Thanks for following and Happy New Year everyone!

This Week's Recipes Includes:

Dinner One: Lemon Cream Pasta with Chicken, Green Beans and Red Peppers

Recipe used with permission from Dara of Cookin Canuck

Prep Time: 10 min/Total Time: 30 minutes. Serves 4 with leftovers.

Can I Get the Recipe Tip: If cooking with cream causes you concern for your waist line, consider halving this recipe and serving it with a crisp green salad. Healthy eating also means eating the foods we love in moderation.

Ingredients:

2 tablespoons olive oil, divided

2 boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 large onion, finely chopped

1 cup whipping cream

1 cup low-sodium chicken broth

1/4 cup water

1/2 pound (225 grams) green beans, trimmed and halved

1 red bell pepper, seeded and cut into thin strips

1 pound (16 ounces/454 grams) farfalle pasta

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons finely grated lemon zest

1/2 cup finely grated fresh Parmesan cheese

salt and pepper to taste

Directions:

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.

Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.

To the saucepan, add whipping cream, chicken broth, and water. Simmer, uncovered, for 8-10 minutes. Add green beans to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add red bell pepper and simmer for one additional minute. Add the cooked chicken to the cream sauce to reheat.

While the cream sauce and vegetables are cooking, cook farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add flat-leaf parsley, lemon zest, and Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.

Dinner Two: Simple Meatloaf

Recipe from Larry of Cully’s Kitchen

Prep Time: 15 min/Total Time: 1 hour 30 min. Serves 4 with leftovers.

Can I Get the Recipe Tip: A fabulous combination of sweet and sour flavors in the sauce, this meatloaf will be sure to please even your biggest meatloaf critic. Use leftovers the following day for lunch in meatloaf sandwiches.

Ingredients - Meatloaf:

1 1/2 pounds (750 grams) ground beef

1 slice bread, broken or chopped finely

1 egg

1 small onion, finely chopped

1 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons ketchup

1/2 cup whole milk

Ingredients – Sauce:

4 tablespoons apple cider vinegar

4 tablespoons dark brown sugar, packed firm

1/2 cup ketchup

4 potatoes, peeled and cubed

¼ cup butter

¼ cup cream

salt and pepper

vegetable of your choice

Directions:

Preheat oven to 350 degrees F.

Prep your potatoes and vegetable of your choice for later cooking.

Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top.

Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.

Bake about 1 hour to 1 hour 15 minutes or until cooked through.

Boil potatoes and steam desired vegetables while meatloaf is in the last stages of cooking. Mash potatoes with butter and cream then season with salt and pepper.

Serve mashed potatoes alongside meatloaf and vegetables with sauce spooned over top.

Dinner Three: Honey Glazed Salmon

Recipe from Kathleen of One Tree Past the Fence

Prep Time: 15 min/Total Time: 30 min. Serves 4.

Can I Get the Recipe Tip: When purchasing salmon for this recipe, you are best to use fresh fillets not frozen. Fresh fish should have no fishy smell, shiny skin, and the flesh should be smooth and clean, not at all slimy. Local farmers markets are usually the best places to purchase fresh fish and the fish monger should have no problem telling you when the fish came in.

Ingredients:

4 salmon fillets

½ cup butter

1/4 cup honey

3/4 cup brown sugar

lemon zest

1 ½ cups rice

2 cups frozen peas, thawed

2 tablespoons butter

salt to taste

Directions:

Preheat oven to 425 degrees F.

Begin cooking rice according to package directions.

Heat butter, honey and brown sugar until it melts. Add lemon zest to taste.

When rice is 10 minutes from being finished, line a baking tray with foil. Place salmon fillets on tray then brush the salmon with the glaze.

Put in oven on top rack. Brush more glaze on the salmon after 4 minutes.

Bake for 7 to 10 minutes until almost cooked through. While salmon is cooking, add peas to cooked rice and stir to combine. Add in 2 tablespoons of butter and season to taste with salt.

Remove salmon and serve with rice and peas.

Dinner Four: Feta and Sun-dried Turkey Burger Sliders

Recipe from Jenny of The Picky Palate

Prep Time: 15 min/Total Time: 30 min. Makes 12 mini sliders.

Can I Get the Recipe Tip: Cook these little beauties in a pan or on the grill, it’s up to you. Can’t find mini burger buns? Just use dinner rolls instead!

Ingredients:

2 tablespoons extra virgin olive oil

1 pound (454 grams) ground turkey

1/2 cup crumbled feta cheese

1/4 cup sun-dried tomatoes, jarred in olive oil

1/2 cup fresh baby spinach leaves, chopped

pinch of Kosher salt

pinch fresh cracked pepper

pinch of Lawry’s garlic salt with parsley

Ingredients - Sun-Dried Tomato Mayonnaise:

1 cup mayonnaise

2 tablespoons sun-dried tomatoes, packed in olive oil, drained

baby hamburger buns or dinner rolls, split and warmed

2 cups fresh baby spinach leaves

Directions:

Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined.

Form 1/4 cup little patties and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.

Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat.

Dinner Five: Slow Cooker Lamb Ragu

Recipe from Laura of The Kitchn

Prep Time: 15 min/Total Time: 4 – 8 hours. Recipe adjusted to serve 4.

Can I Get the Recipe Tip: You can also make this ragu with beef or half beef and half lamb. It freezes beautifully so if you choose to, double the recipe, and you’ll have a quick meal on a night you can’t cook.

Ingredients:

1 pound (454 grams) stew lamb, cut in chunks

salt and freshly ground black pepper

1 onion, chopped

2 sprigs fresh rosemary

1 1/2 tablespoons fresh sage

4 cloves garlic, minced

1 big carrot, peeled and chopped

olive oil

1 cup red wine

1 (14 ounce) can peeled whole plum tomatoes

3 cups egg noodles

Directions:

Put everything in a slow cooker and cook for 4 hours on HIGH or at least 8 hours on LOW. The longer it cooks the more tender it will be.

Cook egg noodles according to package directions before serving time.

When ready to serve, go through with two forks and shred any remaining chunks of meat and tomatoes.

Taste and season if necessary with additional salt and pepper.

Serve over pasta with freshly grated Parmesan cheese

Dinner Six: Grilled Pork Tenderloin

Recipe used with permission from Pam of For the Love of Cooking

Prep Time: 10 min/Total Time: 30 min. Serves 4.

Can I Get the Recipe Tip: Some of the simplest recipes are the tastiest. *This recipe calls for a prime rib rub calls Sniders. If it is not available in your area, simply substitute a combination of paprika, pepper, dried garlic and salt. Alternatively, use your favourite seasoning mix.

Ingredients:

1 (2 pound/ 900 grams) pork tenderloin, silver skin removed

*Snider's prime rib rub, to taste (or your favourite seasoning mix)

Freshly cracked black pepper, to taste

1-2 teaspoons olive oil

4 potatoes, baked

4 cups of your choice of vegetable

Directions:

Remove the silver skin from the pork tenderloin then season the entire piece of meat with Snider's prime rib rub (or your favourite seasoning mix) and black pepper.

Preheat the oven to 425 degrees. Heat olive oil in large oven proof skillet over medium-high heat.

Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes.

Place the skillet into the oven, and bake for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing.

Serve with baked potatoes and your choice of vegetable.

Dinner Seven: Pineapple Scallop Stir-fry with Coconut Hoisin Sauce

Excerpted from “Family Favourites,” by Rose Reisman, (c) 2010, used by permission from Whitecap Books.

Prep Time: 15 min/Total Time: 30 min.

Serves 4.

Can I Get the Recipe Tip: Buy large scallops for a stir-fry. The key is not to overcook them or they become dry and chewy. Make sure to buy light coconut milk, which is much healthier for you than regular coconut milk. Serve over rice or rice noodles.

Ingredients - Sauce:

1/2 cup light coconut milk

1/4 cup hoisin sauce

2 tablespoon oyster sauce

1 tablespoon natural peanut butter

1 teaspoon cornstarch

1 1/2 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger

1 teaspoon hot chili sauce

1 tablespoon brown sugar

Ingredients - Stir-fry:

12 ounces large scallops

1 1/2 cups chopped broccoli (including stems)

2 cups sliced red bell pepper

1/2 cup diced fresh or canned pineapple

1/4 cup chopped cilantro

3 tablespoon chopped green onions

Directions:

Make the coconut hoisin sauce by whisking together the coconut milk, hoisin sauce, oyster sauce, peanut butter, cornstarch, garlic, ginger, chili sauce and brown sugar in a small bowl until smooth. Set aside.

Lightly coat a nonstick grill pan (or wok) with cooking spray and set over medium-high heat. Add the scallops and sauté until the flesh is opaque and center is slightly translucent, about 3 minutes. Remove from the skillet and set aside.

Steam or boil the broccoli for 2 minutes just until tender. Drain well. Re-spray the skillet (or wok) and reduce the heat to medium. Add the broccoli and the red bell pepper and stir-fry for 2 minutes.

Add the sauce and scallops and stir-fry for another 2 minutes or until the sauce thickens and all the ingredients are heated through. Transfer to a serving platter and sprinkle with pineapple, cilantro and green onions.

Dinner Eight:Chicken Casserole

Excerpted from "The Secret Ingredient," by Sally Bee. (c) 2010, used by permission from YC Media.

Prep Time: 30 min/Total Time: 2 hours. Serves 4 - 6.

Can I Get the Recipe Tip: This dish is fabulous with a good helping of brown or basmati rice and lots of green vegetables. This recipe calls for white wine, which does give a lovely flavour. Most of the alcohol is burned off during cooking, so it’s not a problem. However, if you’d like to miss out the wine, simply add more stock or even some non-alcoholic grape juice.

Ingredients:

2 tablespoon plain (all-purpose) flour

freshly ground black pepper

sprinkling of dried mixed herbs

4-6 skinless chicken breast portions, cut into chunky pieces

2 tablespoons extra virgin olive oil

6 rashers (slices) very lean bacon, cut into cubes

8 ounces shallots, peeled, and halved if large

2 garlic cloves, peeled and crushed

2 zucchini, sliced

1 red and 1 green (bell) pepper, deseeded and sliced

1 ¼ cups chicken or vegetable stock

1 ¼ cups white wine

Directions:

Preheat the oven to 325°F.

Mix the plain (all-purpose) flour with some black pepper and the dried mixed herbs in a large bowl, then dust the chicken breasts in the flour and put to one side. Reserve some flour for the sauce.

Over a medium heat, gently heat the olive oil in a large, lidded flameproof casserole dish, Add the chicken and the bacon and fry until golden.

Add the shallots and garlic and sauté for 2-3 minutes, or until softened.

Now add all the remaining ingredients - the (bell) peppers, zucchini, stock and wine. Stir in the reserved flour to add thickness to the sauce.

Cover and cook in the oven for about 11/2 hours, or until the chicken is nice and tender.

* If towards the end of cooking you feel the sauce has reduced too much, just add a little more stock.

Dinner Nine:Vegetarian Chili

Recipe by JM and M Hirsch’s Venturesome Vegetarian

Prep Time: 10 min/Total Time: 50 min. Serves 4 with leftovers.

Can I Get the Recipe Tip: This chili is the perfect balance of heat and sweet. Like it less spicy? Reduce the chili and crush red pepper flakes by half. Serve it by the bowl, over saffron rice or as topping for nachos.

Ingredients:

3 tablespoons extra virgin olive oil

2 ½ teaspoons chilli powder

1 teaspoon sea salt

¾ teaspoon cinnamon

¾ teaspoon ground coriander

¾ teaspoon cumin

½ teaspoon crushed red pepper flakes

12 ounces ground beef substitute (or omit)

1 medium red onion, diced

2 tablespoons soy sauce

2 cloves garlic, minced

28 ounce can crushed tomatoes

1 cup water

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can black beans, drained

1 cup corn kernels

¾ pound (1 large) sweet potato, cut into 1 inch chunks

Directions:

Combine oil, chili powder, salt, cinnamon, coriander, cumin and red pepper flakes in a large saucepan over medium high flame (or heat). Cook 2 minutes, stirring constantly until spices are fragrant.

Add the ground beef substitute, onion and soy sauce, and sauté, stirring frequently, until onions are soft, about 6 minutes.

Stir in remaining ingredients. Cover and simmer 30 minutes or until sweet potatoes are tender. Stir occasionally.

Dinner Ten: Best Baked Ribs Ever

Recipe from Alexandra of Alexandra’s Kitchen

Prep Time: 15 min/Total Time: 3 hours 45 min.

Serves 4.

Can I Get the Recipe Tip: These ribs do take a bit of time to cook but the great thing is, you can make them ahead then refrigerate then reheat before serving. Serve these delicious ribs with a simple salad and some cornbread for a delicious, soul satisfying meal!

Ingredients:

2 racks of baby back ribs

kosher salt

freshly cracked black pepper

smoked paprika

2 cups brown sugar

Heavy duty foil

Directions:

Preheat the oven to 275ºF.

Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the brown sugar. (One cup per rack of rib).

Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours.

Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.

Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.

When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.

Snack One: Jammy Oatmeal Crumb Bars

Recipe from Sarah of Blue Ridge Baker

Prep Time: 15 min/Total Time: 45 min. Makes an 8x8 pan of bars.

Can I Get the Recipe Tip: Easy and quick to put together, these bars are an excellent lunch or after school snack. Change the kind of fruit spread you use each time you make these so they are a different flavour each time.

Ingredients:

½ cup unsalted butter

½ cup palm sugar (or regular sugar)

¼ teaspoon salt

1 cup unbleached white flour (or any other flour)

1 cup whole old fashioned oats (not quick oats)

1 (9oz) jar fruit spread, any flavour

Directions:

Preheat oven to 350. Line an 8x8 pan with parchment paper.

Cream butter with sugar and salt. Add flour and mix until just combined. Stir in oats. It is okay if the mixture is crumbly.

Press about 2/3 of mixture into prepared pan, firmly and evenly. Place jam in small saucepan and cook over lowest heat until it becomes pourable.

Pour jam over dough layer in pan. Sprinkle remaining dough over jam. Bake for about 30 minutes.

Cool in pan for 30 minutes, then lift out by edges of parchment and cool completely on rack before cutting.

Snack Two: Harvest Zucchini Loaf

Recipe from Marcy Goldman’s A Treasury of Jewish Holiday Baking

Prep Time: 15 min/Total Time: 75 min. Makes 2 loaves.

Can I Get the Recipe Tip: This recipe is very versatile. Shredded carrots can stand in for the zucchini or use half and half. Also, ½ teaspoon of minced fresh ginger or jarred ginger can be used instead of the ground ginger. These loaves freeze well and the batter can also be used for muffins. Cut in half but use 2 eggs if you want only 1 loaf.

Ingredients:

2 cups sugar

1 cup vegetable oil

3 eggs

1 ½ teaspoons vanilla extract

3 ¼ cups all purpose flour

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

½ teaspoon ground ginger

1 tablespoon finely minced lemon zest

3 cups shredded zucchini

1 cup yellow raisins, plumped in water then well dried

1 cup coarsely chopped walnuts

Directions:

Preheat the oven to 350 degrees F. Generously grease two 9- by 5- inch loaf plans, one 10-inch tube pan, or a large Bundt pan.

In a large bowl, combine the sugar, oil, eggs, and vanilla until well blended. Fold in the dry ingredients, and lemon zest. Stir well then add the remaining ingredients.

Spoon the batter into the prepared pan(s). Bake for 50 – 60 minutes in the loaf pan or 60 – 70 minutes in the tube or Bundt pan. The loaf is done when it springs back to the touch and a toothpick inserted in the center comes out clean. Cool in the pan.

Dessert One: Woolworth’s Fudge Cake

Recipe from Marcy Goldman’s The Best of Better Baking.com

Prep Time: 20 min/ Total Time: 1 hour 15 min plus cooling time. Serves 10.

Can I Get the Recipe Tip: This cake freezes well so if you are worried about too much cake left over, don’t despair! Just wrap well in cellophane and tin foil then throw it in the freezer to be eaten in the next 2 – 3 months.

Ingredients- Cake:

4 ounces unsweetened chocolate, melted

¾ cup (6 ounces) unsalted butter

2 cups firmly packed brown sugar

⅓ cup white sugar

3 eggs2 teaspoons pure vanilla extract

2 ⅓ cups all-purpose flour

3 tablespoons unsweetened cocoa powder

2 teaspoons baking soda

⅜ teaspoon salt

1 cup sour cream

1 cup boiling water

Ingredients - Fudge Frosting:

3 cups miniature marshmallows

¼ cup (2 ounces) unsalted butter

¾ cup semisweet chocolate chips

1 to 2 cups confectioners’ sugar

¼ cup (2 ounces) cold butter, in small pieces

1 teaspoon pure vanilla extract

light cream, as required

Directions:

Preheat the oven to 350°F. Generously spray a 9- by 13-inch rectangular pan with non-stick cooking spray and place on a large baking sheet lined with parchment paper.

In a double-boiler or in the microwave, on low, melt the chocolate and let it cool. In a mixer bowl or food processor, cream the butter with both sugars. Add the eggs and vanilla and blend until smooth. Fold in the flour, cocoa, baking soda, and salt and mix very slightly. Then fold in the sour cream, boiling water, and melted chocolate. Blend well and make sure no batter is stuck in the well of the mixer bowl. Spoon into the prepared pan.

Bake until the cake springs back when gently pressed, 42 to 52 minutes. For the frosting, in a medium saucepan, slowly melt the marshmallows with ¼ cup of the butter. Remove from the stove and mix until smooth. Let cool for 5 minutes. In a microwave, melt the chocolate chips. Then place both the marshmallow mixture and the melted chocolate in a food processor and blend with the confectioners’ sugar, remaining ¼ cup butter, vanilla, and a little cream to make a thick, glossy frosting (it will seem almost shiny).

Spread on the cooled cake. Let set for 1 to 2 hours, until quite firm.

Dessert Two: Peanut Butter Cups

Recipe from Alicia Silverstone’s The Kind Diet

Prep Time: 10 min/ Total Time: 20 min. (Plus 2 hours chilling time).

Makes 12 peanut butter cups

Can I Get the Recipe Tip: If you are not vegan, the Earth Balance Butter can be replaced with butter or margarine, the maple sugar with regular sugar, the non-dairy chocolate chips with regular chocolate chips and regular milk can be used in place of the non-dairy milk. Vegan or not, these cups are amazing!

Ingredients:

½ cup Earth Balance butter

¾ cup crunchy peanut butter (preferably unsweetened and unsalted)

¾ cup graham cracker crumbs or 10 graham cracker squares

¼ cup maple sugar or other granulated sweetener

1 cup non-dairy chocolate or carob chips

¼ cup soy, rice or nut milk

¼ cup chopped pecans, almonds, or peanuts

Directions:

Line a 12-cup muffin tin with paper liners (“If You Care” makes unbleached liners made from recycled paper.). Set aside.

Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.

Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.