Sweet & Salty Snack

This sweet and salty snack is hard to resist. The ingredients are few and the method is simple. This is also a Gluten Free recipe.

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 package of corn chips (10-1/2 oz.)

Prepare a 15 x 10 sheet pan lightly greasing it. Distribute the corn chips evenly in the pan.
In a medium sized pot cook the sugar and corn syrup until it bubbles and the sugar is completely dissolved. Take pot off stove top and blend in the peanut butter. Pour the blended sugar, corn syrup, peanut butter mixture over the corn chips evenly. Let it cool and enjoy!

Jamaican Chicken

Summer's are for relaxing, enjoying long evening's and slowing down the hectic pace of life.  BBQing and inviting people you love to share it with you is a good way to do it.  This dish I first tasted in my cousin Kathy's home when I was visiting Ontario last summer.  It really is a nice meal that involves little effort in the kitchen.  Serve it with roasted potatoes a fresh salad, and of course a yummy rhubarb cake to finish off the meal.

• 12 boneless and skinless chicken thighs 

Marinade:

• 1 shallot, minced, (or 6 green onions, white part only)
• Juice from 2 fresh limes to equal 1/4 cup
• 2 tablespoon olive oil
• 2 tablespoons low sodium soy sauce
• 2 tablespoons liquid honey
• 1 tablespoon freshly grated gingeroot
• 2 cloves of garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon allspice
• 1-1/2 teaspoons thyme
• salt and pepper to taste
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. Mix the marinade ingredients together in a large resealable bag.
2. Add the chicken and remove excess air, marinade over night.
3. Discard marinade, and grill chicken on a lightly oiled grill for about 15 minutes on medium heat, until the chicken in cooked through and no pink, turning the chicken frequently to prevent burning.

Serve with the following Pineapple / Mango Salsa

• 1 cup diced fresh pineapple
• 1 cup diced fresh mango
• 1/4 cup minced red onion
• 1/2 cup minced red pepper
• 1 tablespoon minced fresh cilantro
• juice from 1 fresh lime
• 1 teaspoon sugar
• pinch of salt if desired

Panfried Halibut with Citrus Dressing

I consider this a quick summer meal which is so fresh with all the summer produce and the light citrus dressing which ingredients are fairly common in our pantry and refrigerators.  The drizzle is quickly combined and  drizzled over it all.  It combines your protein and salad all in one dish.

Panfried Halibut with Veggie Slaw and Citrus Dressing

Veggie Slaw

• 2 cups thinly sliced red cabbage
• 1 cup thinly sliced savoy cabbage
• 8 small sweet peppers (various colors), julienned
• 2 cups cherry/grape tomatoes (various colors), halved
• 4 cups spring lettuce mix

Citrus Dressing

• 4 tablespoons white vinegar
• ⅓ cup extra virgin olive oil
• juice of ½ lemon
• 2 teaspoons dijon mustard
• 1 tablespoon finely chopped dillweed
• 1 tablespoon chopped parsley
• 2 teaspoons liquid honey

• 6 - 4 ounce portions halibut

• 2 tablespoons canola oil
• salt and pepper to taste
• 1 cup vegetable broth

1. Mix together all the vegetables in the slaw except the spring lettuce mix and set aside.
2. Combine the white balsamic vinegar, olive oil, lemon juice, mustard, herbs and honey in a small bowl to create dressing. Whisk together to emulsify, and set aside.
3. Heat a large non stick frypan over medium high heat.  
4. Season both sides of the halibut and add to the oil in the pan and sear on one side until golden brown and then turn over and add the vegetable broth.
5. Cover and poach for an additional 5 minutes until the halibut flakes.
6. Pour half of the Citrus Dressing over the Vegetable slaw and divide the slaw between 6 serving plates.
7. Add  ¼ cup poaching vegetable broth to the citrus drizzle.
8. Place a piece of halibut over top the slaw and drizzle remaining citrus dressing/poaching liquid over the halibut.

Vegetable Stir Fry on the Grill

 

This is a recipe that is more for inspiration than detailed instructions, because you can use whatever vegetables you like and basically cooking time depends on the temperature of your grill and how well you like them done. I usually find that you can never make too much. Everyone gravitates toward the colorful display that is quite a random mix. I will try my best to remember this one. I did not add red onion in this one, but that would have been a good addition to the flavor.

Ingredients:

• 1 small eggplant (optional)
• a handful of pea pods
• 1 small green zucchini
• 1 small yellow zucchini
• 1 sweet red pepper
• 1 baby bok choy
• 1 red onion  
• 4 - 5 cloves garlic
• drizzle olive oil - maybe 4 tablespoons
• I don't have it in this mix, but asparagus is a great addition

Method:

1. Chop up eggplant and cover in salted water for at least 1/2 hour, until ready to grill.
2. Slice the rest of the vegetables and set aside until ready to grill.
3. Drain egg plant and place in vegetable grilling basket to get a head start.
4. In the meantime, mix the rest of the veggies, except for the bok choy, with olive oil and crushed garlic
5. Add to egg plant in grilling basket after about 5 - 10 minutes. Cook, stirring often, for about 20 - 30 minutes, adding sliced bok choy for final 5 minutes. Serve hot or room temperature.

Quinoa Brownies - Naturally Gluten Free

Bev's (MGCC) friend Dorothy passed on this Quinoa Brownie recipe to me that is delicious and considering the amazing nutritional value of Quinoa they are not just for those of us eating gluten-free !
Here is a link to a site itemizing the goodness of this seed.

I will give you Dorothy's recipe as it was given to me and then give you my version because I prefer to use the flour rather than cooking the seed.
The brownies are wonderfully light and fluffy and keep extremely well for several days - they would, of course also freeze well.
Eat them plain or  ice them.  Bake as a sheet cake or in round layers.... however you prefer !

Dorothy's Quinoa Brownie Recipe 

• 2/3 cup quinoa 
• 1 1/3 cup water 
• 1/3 cup milk 
• 4 eggs 
• 1 tsp vanilla 
• 3/4 cup butter (or marg) melted and cooled
• 1 - 1 1/4 cup sugar 
• 1/2 - 3/4 cup cocoa 
• 1 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp salt 

1. Bring quinoa and water to a boil. Cover and cook for 10 min.  Turn off heat and leave on burner for 10 min. more. Fluff with a fork and cool. 
2. Combine liquids, add quinoa and butter and blend till smooth in blender . 
3. Whisk together dy ingredients and add to blender and mix well. 
4. Pour into 2 greased round pans or 1 larger one. 
5. Bake at 350 F. for 40-45 min. 
6. Cool completely . 
7. Serve as is , iced or as a base for a fruit-topped dessert. 
8. You'll never guess that these have no flour!   

My Quinoa Flour Brownie Version 

• 1 1/4 cup quinoa flour 
• 1/2 cup milk 
• 4 eggs 
• 1 tsp vanilla 
• 3/4 cup butter melted and cooled 
• 1 - 1 1/4 cup sugar 
• 1/2 - 3/4 cup cocoa 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp salt 

1. Melt butter in the microwave , add  cocoa and stir until perfectly smooth 
2. Beat eggs, milk, vanilla in mixer 
3. Add cocoa/butter and sugar
4. Mix remaining dry ingredients  -- quinoa flour, baking power, baking soda and salt 
5. Add dry ingredients  to liquids and beat until perfectly smooth.  
6. Pour into desired pans....  two round cake pans or one 9 x 12 pan 
7. Bake at 350 F for 40-45 minutes ....or until it tests done in centre (springs back when lightly touched with finger) 
8. Enjoy ---   great with chocolate icing !   

Bread for the Journey

Recently, when I opened my freezer, I was surprised to see a big crack in the pail that held blended strawberries prepared for jam. I remembered that when I poured in the thick liquid mixture, I had noticed a short crack, right at the top - maybe just over an inch long - but since the liquid did not go up to the crack, I figured it would be fine. I closed the lid on it and stored it away for a winter cooking day.What I did not take into consideration was how the pressure of the mixture freezing and expanding would cause the crack to grow.

When I saw this, I immediately thought about a sermon we had just heard on how small disagreements can cause great friction when under pressure, disrupting the unity we have in the faith. In Philippians, 4: 2 the apostle Paul pleads with Euodia and with Sintyche to agree with each other in the Lord. Why would he beg them so? He knew the harm that their disunity would do to their growth and witness.

This broken pail was a vivid picture and reminder for me to take care of small things before they become big issues. As believers and partakers  in the grace of our Lord Jesus Christ, we want to follow His example and be gentle and forgiving towards one another. We want to remember that we need each other and that our witness is squelched when we argue and fight.

From the Word of God:

"In your anger do not sin":

Do not let the sun go down while you are still angry."

Ephesians 4:26

Jesus said,

"By this all men will know that you are my disciples,

if you love one another."

John 13:35

Biscuits and Sausage Gravy

This is something my husband is always tempted to order at a restaurant for breakfast. I decided to make it at home and was surprised at how easy it is to do.

• 8 Homemade or Refrigerator Biscuits baked according to package instructions.
• 1 pkg. (approx. 1 pound) ground breakfast sausage. I used the hot variety.
• 2 Tablespoons flour
• 2 cups milk
• 1/4 cup chopped parsley to add some nice color

Prepare your biscuits and put them in the oven to bake. While biscuits are baking cook the sausage in a skillet until cooked thoroughly. Sprinkle flour over the sausage and stir in and cook for 2 minutes. Add 2 cups of milk all at once and cook stirring until the mixture thickens. Add the fresh parsley. Cut open a biscuit and place on plate. Cover the biscuit halves with the sausage gravy and serve while hot.
Serves 4 with seconds on biscuits.

Note: If you choose to use ground pork that isn't seasoned already add some sage, pepper and salt to the sausage to taste.

Chive Vinegar

When chives are in bloom, make chive vinegar.  In two weeks you'll have a vinegar that adds great flavour to salad dressings. I especially enjoy the addition of this vinegar in my potato salad dressing.
To begin, sterilize a glass jar, then go and pick a bouquet of chives in bloom. Wash chives well and air dry.
Fill jar 3/4 full with white vinegar , and add the dry chives.

Press chives into jar.

Seal jar and place in a dark cool for 2 weeks.  

After 2 weeks the vinegar will be a nice soft pink. Using a cheese cloth strain the vinegar. Discard the chives and put the vinegar back into a clean jar. Store in a cool place.
Chive vinegar has a stronger flavour so use it sparingly in place of regular vinegar in salad dressings and dip. 

Hashbrown Casserole (Gluten-free version included)

I dropped in to visit my Aunt Lorena one day this week and she was mixing  a casserole for a family birthday dinner that night.  The recipe,  that she had got from a friend, looked like  something I would really enjoy.
I leaned over the island counter  to read her recipe card.  She smiled and  asked if I wanted to copy it .
I did !
I give her recipe here as I copied it, then also give my Gluten-free variation.


Lorena's Recipe

• 1 kg bag of frozen Hash-browns (2 lbs) 
• 2 tbs. chopped onion 
• 1 1/2 cups sour cream 
• 1 tin of cream of chicken soup 
• 2 cups of shredded cheddar cheese 
• 1 tsp salt and pepper (or to taste)  
• 1/4 cup butter (melted) 
• crushed cornflakes for topping 

1. Mix all of the above and spoon into greased baking dish 
2. Top with the crushed cornflakes 
3. Bake for 45-60 min. at 350 degrees. 

Gluten-Free Version 

•  1 kg (2 lbs) of frozen Hash-browns  
•  1/2 chopped fine onion 
• 1 1/4  cup sour cream 
• 1/4 cup melted butter
• 2 cups shredded cheddar cheese 
• 2 cups whole milk 
• 1 slightly rounded tsp of sweet rice flour 
• 3 slightly rounded tsp of cornstarch 
• 1/2 link of farmer sausage 
• 1 tsp. coconut oil 
• crushed gf cornflakes 

1. Slice sausage thin, and pan fry in coconut oil  for a few minutes. 
2. Mix sweet rice flour and cornstarch, salt and pepper and stir into the two cups of milk 
3. Drain fat from the sausage, then add the milk to the sausage in the pan and  cook, stirring until thickened. 
4. In large mixing bowl mix all the ingredients, adding the hash-browns  last  and spoon into buttered baking dish. 
5. Top with cornflakes and bake at 350 degrees for 45-60 minutes. 

Note -  I was out of chicken breasts so I tried it with the sausage which we enjoyed  - but it would also be good with chopped chicken breast instead of the sausage. Since this makes a large recipe I cooked half of it and froze the other half for another day. 

(If you just love chopping, you could of course cube  your own raw potatoes) 

Mini Fruit Pizzas

These little desserts are pretty and delicious.  Unfrosted cookies freeze well and the frosting and glaze will keep in the fridge for at least a week if you don't want this many desserts at one time.

Sugar Cookies for the base:

• 1/4 cup butter
• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons milk

Directions:

1. Cream together butter, shortening, and sugar.
2. Add egg and vanilla, beat until creamy.
3. Combine dry ingredients and stir into creamed mixture alternately with milk until dough comes together in a ball. It will be slightly sticky. This dough can be refrigerated and baked later.
4. Using a little extra flour, roll out dough to 1/4" thickness.
5. Cut with a 2" cookie cutter and place on parchment lined cookie sheets.
6. Bake in a 400º oven for 8 minutes or until edges turn golden.
7. Yield: 30 cookies.

Cream cheese frosting:

• 2 packages ( 8 oz each ) cream cheese
• 2 containers (8 oz each ) whipped topping

1. Beat softened cream cheese and fold in the topping.
2. Spread frosting on cookies and arrange your choice of fresh fruit on top. Drizzle glaze over top.

Glaze:

• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1/4 cup water

1. In saucepan combine all ingredients and bring to a boil, stirring constantly.
2. Cook until thickened, approximately 2 minutes.
3. Cool and drizzle on fruit.
4. Chill for 1 hour and serve.