Archive for ‘Other’

October 21, 2010

Coconut Shrimp and Pineapple Sauce

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August 23, 2010

Spaghetti and Meatballs – vegetarian style

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December 20, 2009


Some select people (Matt and Ray) will realize the humour behind this recipe because they experienced the tragic and horrifying event with me.  For the rest of you, I shall humble myself enough to share the story with you.

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December 20, 2009

Bon Bons

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January 1, 2009

Egg Noodles

My grandma used to make her own egg noodles for stews and soups and I thought they were the most heavenly tasting things I had ever tasted.  When I asked her to give me the recipe, she didn’t have one.  So I tried to watch and learn.  We laughed as I made her measure her ‘handful’ of this and that into measuring cups and I couldn’t grasp how anyone could measure like that.  It’s funny, because now so many of my own creations are a palmful of this or a handful of that.

These egg noodles are a great staple for homemade chicken noodle soup or covered with Swedish meatballs or even just buttered.

Ingredientsegg noodles

2 cups flour, unsifted

1/4 teaspoon ground sea salt

1/2 teaspoon baking powder

4 egg yolks

Using a fork, in a medium bowl, mix all dry goods until well blended.

Add in yolks, using your fork to blend, pulling the fork through to blend the dry and moist well.

On a floured surface, turn out the dough mixture and quarter.

Using a well floured rolling pin, roll one quarter of the dough to no more than 1/4 inch thickness.

Cut into 1/4 inch strips.

* See below

Repeat process with reserved dough.

*If using immediately, add to large pot of boiling water.

*If you are making this for later use, lay a wooden spoon, dowel, or other wooden stick across a deep pot and drape the noodles over the rod to allow it to air dry.  You can also use a floured cheesecloth and lay the noodles out to dry, although this method takes slightly longer.  When dry, the noodles will hold their shape and have a crusty exterior.  Package in an airtight container or zip lock bag and freeze.  When ready to use, add to boiling water.

January 1, 2009

Gator Hammock Substitute

It isn’t the same but it’s fairly close:

1/8 cup garlic salt

1 package dried taco seasoning

1 Tbsp cumin

1 Tbsp cracked pepper, I use the blended type

1 Tbsp sugar

  • Mix in a plastic bottle thoroughly. It will be very coarse.
January 1, 2009

Dutch Honey Syrup

I feel almost guilty at posting this but I know now with the glorious invention called the internet that my grandmother didn’t invent this recipe.

When I was a kid, this was our family recipe that was guarded heavily and handed down only to family members and the most trusted of friends.  The story was that my grandmother had made this concoction from left-overs and it was an immediate hit.  When my uncle married a young woman and she was brazen enough to post the recipe for her house guests to see, my grandmother lost her temper!

This is still my favourite syrup and is perfect for the non-maple fans of the world.


1 bottle Karo light corn syrup

1 cup sugar

1 cup heavy whipping cream

1 tablespoon vanilla extract (not flavouring)

  • Bring all ingredients to boil in a heavy saucepan over low to medium heat, stirring often.
  • Once mixture becomes an even golden colour and loses its milky appearance, remove from heat.

This can be stored in an airtight container for several months if refrigerated.  I used to keep it in the glass Karo bottles, however they have switched to plastic.  If you have a glass bottle with plastic lid that you get to make packet salad dressings, this will work well.

January 1, 2009

Easy Quesadilla

I love quesadilla and they are so easy to make for after school snacks, munchies, parties, what ever.  You can make grande ones if you get the big fajita sized tortillas, but I tend to use the 8 inch rounds for tacos.

Cheeses you can use are as various as the day is long but you want to make sure whatever type you use is good for melting.  Obviously cheddars and jacks are always perfect, I personally prefer white sharp cheddar.  You can get creative and blend cheddars with jacks or mozzarella.  If you have a Hispanic section at your grocery store though, you can really get creative.  The best are Asadero, which has a sweetish butter flavour to it; or Oaxaca, which has a bite like a jack, but is stringy like mozzarella.

If you have an iron skillet, these are ideal for making quesadilla.  If not, a good heavy skillet will suffice.


10 8 inch tortillas, soft

3 cups freshly grated cheese

  • Place skillet on medium to high heat for four minutes.
  • Using either a small slice of butter or a quick spray of aerosol baking spray, lightly coat the pan.*
  • Gently lay one half of a tortilla onto the skillet and put in one handful or 1/4 cup of cheese.
  • Lightly fold the top over but do not press down.
  • Allow to cook for 1 to 2 minutes, then flip.
  • Press with the spatula and cook for another 1 to 2 minutes.
  • Remove from heat and promptly cut quesadilla into triangle thirds.
  • Serve.


*Do not use oil as it is too heavy and absorbs into the tortilla.

January 1, 2009

Raspberry Vinegar

This vinaigrette is absolutely perfect over uncooked arugula leaves, or to use in cooking over fish or chicken.  The raspberry and honey really add a sweetness to the tart vinegar and without being overpowering, they can mute the bite of stronger types of fish.  It is fairly quick and easy to make, stores well if kept in your fridge and unlike store bought ones, there is no greasy residue and you know 100% of the ingredients!  The latter is always the biggest reason for making things from scratch in my book.

Fresh raspberries usually are a bit on the expensive side, but short cutting with frozen raspberries or canned ones just doesn’t do.  If you can, hand select your raspberries.  They can be shades of red to even black and usually are at their peak in the late summer months.  If you hold them in your hand, they should not leave stains.  Perfect raspberries are firm and they will perish fast, so avoid any that show signs of mold or leaking.  If they are prepacked, open the containers and sift through to make sure that most if not all are fresh.  You should avoid the entire container if you see any that show signs of mold!

When you get your raspberries home, don’t store them away.  You want to remove them from the container or the bag and gently put them into a colander.  Run them under flowing cold water and sift them gently with your fingers.  Lay them out on a soft cheesecloth or a few layers of paper towels and then store them flat on a cookie sheet in the fridge until you use them.  They should be used within 2 days – tops!


2 cups fresh raspberries, cleaned

1 1/4 cup white wine vinegar

1/3 cup honey*

*Make certain that what you are purchasing is honey.  Many grocers carry imitation honey, but the label will indicate if it is actual honey.

  • In a heavy saucepan over low to medium heat, combine all ingredients.
  • Allow to come to a simmer and remove from heat.
  • Using an electric mixer on low speed, puree the heated mixture until well blended.
  • Using a tea strainer, separate the pulp and seeds from the vinaigrette before storing in an air tight bottle.

You can set aside the seeds and pulps to press over meats such as fish or chicken or pork to help retain moisture while cooking.  Or you can discard.

January 1, 2009

Homemade Pasta

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