tag:blogger.com,1999:blog-34151145001478709102024-02-07T19:46:50.344-08:00Kid Friendly SuppersAnonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3415114500147870910.post-35874857617747794132015-11-08T09:54:00.000-08:002015-11-08T09:54:10.793-08:00Terrific Tasty Turkey (in two hours)<div class="separator" style="clear: both; text-align: center;">
How do you make moist, tasty turkey in two hours? Flatten it! </div>
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Cook your turkey in two hours? No, really I'm serious. </div>
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By removing the backbone and flattening your bird you can reduce the cooking time dramatically. So.....no more overcooked breasts and undercooked thighs. All the meat pretty much cooks at the same time. </div>
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HA! So there mister turkey!</div>
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This technique is called <b>spatchcocking</b>(not my word) and can be done with any poultry.</div>
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This bird weighs about 15 pounds. </div>
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Chop one onion, two large carrots and two ribs of celery into large pieces.</div>
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Now for the big job. We need to cut the back bone out of this bad boy.</div>
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Using a sharp knife, make an incision down one side of the back bone.</div>
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Then the other side.</div>
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Lets wrestle with the turkey!</div>
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Starting at the neck, cut through the ribs. You need a bit of elbow grease here. If you are having trouble cutting with your knife, try using kitchen shears. Take your time. cut all the way dow to the tail. It can be tricky getting the pelvis separated from the back bone. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE8TxaPRYR5HzZ-3BCNdLJKI0T8vso8MW6sb7QnsTsJVDA7M2JXbVZUUtKwG-mQJjiDrzZgiT2oC1Ki5Y-SIBTYVMCgeetzylKQ3HtIOg5LNB8C4lquDe2OJQ59i_dJUEnp6FdtaJkKU_/s1600/DSC01235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE8TxaPRYR5HzZ-3BCNdLJKI0T8vso8MW6sb7QnsTsJVDA7M2JXbVZUUtKwG-mQJjiDrzZgiT2oC1Ki5Y-SIBTYVMCgeetzylKQ3HtIOg5LNB8C4lquDe2OJQ59i_dJUEnp6FdtaJkKU_/s320/DSC01235.JPG" width="320" /></a></div>
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Remove the entire backbone from the carcass.</div>
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Give the breast bone a couple of wacks.</div>
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Using the heal of the knife as you would a hatchet. Press the two sides of the turkey to flatten it.</div>
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Cut the wing tips of and reserve them</div>
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Cut the back bone in half. Reserve the backbone, wings and neck.</div>
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Place the chopped veggies onto a baking sheet that is large enough to hold your bird.</div>
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I like to use fresh herbs from my garden. I have used parsley, rosemary and thyme. Use dried thyme and rosemary if you don't have fresh. If you haven't got fresh parsley, just leave it out. </div>
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Generously salt and pepper the inside of the turkey </div>
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Flip it over. Coat the skin with oil. Salt and pepper the skin.</div>
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Place the turkey in the fridge for an hour of two or up to overnight. </div>
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While the turkey is sitting in the fridge, make some stock for gravy. Chop an onion, 1 rib of celery, and one carrot. Place the veggies into a large pot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCo6krXX8ZtUXK4e6U5dEuG_EXxnq94ld4zeTDT3_khH6ox949bZ8dKRVxOr9E_oX3nfi1TuQe2zX8ywAkb7Wu_tYbiphRx-EhdVDQLQxZvPVIuMsZNCOE4iMsouefaRbU4AwMqyNg_33X/s1600/DSC01249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCo6krXX8ZtUXK4e6U5dEuG_EXxnq94ld4zeTDT3_khH6ox949bZ8dKRVxOr9E_oX3nfi1TuQe2zX8ywAkb7Wu_tYbiphRx-EhdVDQLQxZvPVIuMsZNCOE4iMsouefaRbU4AwMqyNg_33X/s320/DSC01249.JPG" width="320" /></a></div>
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Add the stems of the parsley, rosemary and thyme.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHMsxYsqQAvMTz4yrjhUVCLdpXakkyVk60TV4kDdpG-rNA3CKdlqp-eJA5viDsajc00xdmIySIbHaiX4-lp_aUXHIJBLeQUURBmEh1Xcf-Xh_bh5dNodBnghpd3LXLaKYVsFJosxDnzoY/s1600/DSC01250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHMsxYsqQAvMTz4yrjhUVCLdpXakkyVk60TV4kDdpG-rNA3CKdlqp-eJA5viDsajc00xdmIySIbHaiX4-lp_aUXHIJBLeQUURBmEh1Xcf-Xh_bh5dNodBnghpd3LXLaKYVsFJosxDnzoY/s320/DSC01250.JPG" width="320" /></a></div>
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Add a one half of the back and the wing tips to the pot.</div>
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Cover everything with cold water.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpMmoonmSpe3CTGHViCSgegOP_u5YTC8F_nu3DKpyKicbU_wf0BJHdON6aK6PBN91_WtFi7Gle-XF80tddq0zadxY8s0mNDRrPAcAxlLMD4Fk79PYtoVSJbQOIv3wJ7LEjB1MkQUu86qF/s1600/DSC01252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpMmoonmSpe3CTGHViCSgegOP_u5YTC8F_nu3DKpyKicbU_wf0BJHdON6aK6PBN91_WtFi7Gle-XF80tddq0zadxY8s0mNDRrPAcAxlLMD4Fk79PYtoVSJbQOIv3wJ7LEjB1MkQUu86qF/s320/DSC01252.JPG" width="320" /></a></div>
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Add salt and pepper. bring to a boil. Reduce heat and simmer on low heat for several hours. This can be prepared the day before.</div>
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So now, how do you make the dressing? you ask. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfP_H_0CwhT6hWVCfheenDqr2oewXrY8NdLBBU68oIBJSSB3UqHr9lRyzKFVl9PcsEznmxRwC2qwJ84yBRS4lCP1XS_PAIHGmHoXGc1mkTzplF8zoGedTNs5nqMQ_60Ju7lcw1WJCkEVx/s1600/DSC01253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfP_H_0CwhT6hWVCfheenDqr2oewXrY8NdLBBU68oIBJSSB3UqHr9lRyzKFVl9PcsEznmxRwC2qwJ84yBRS4lCP1XS_PAIHGmHoXGc1mkTzplF8zoGedTNs5nqMQ_60Ju7lcw1WJCkEVx/s320/DSC01253.JPG" width="320" /></a></div>
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Prepare everything as you normally would. This is how I make mine.</div>
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Chopped onions and celery, butter, chicken stock, salt and pepper, finely chopped parsley, rosemary and thyme. and a bit of grated ginger.</div>
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I cook mine in the microwave until the veggies are tender</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-WStGd2jMzVB0xnK_5Wgm6FvEfi9eAesYdOYJJhVHcWqTFO2g23vHzJKQ76YXXfvz0H7ELwpRaLxkNdJGyAcl2IduEUevcb9tjJfLqMa6LsQvF1-eMPUvN0eBqoCdY2-7zpqXODhqYHI/s1600/DSC01254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-WStGd2jMzVB0xnK_5Wgm6FvEfi9eAesYdOYJJhVHcWqTFO2g23vHzJKQ76YXXfvz0H7ELwpRaLxkNdJGyAcl2IduEUevcb9tjJfLqMa6LsQvF1-eMPUvN0eBqoCdY2-7zpqXODhqYHI/s320/DSC01254.JPG" width="320" /></a></div>
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Stale white bread cut into 1/2 inch cubes. I have about 10 cups here. Combine the bread and the cooked veggies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaesGDyCN0fVDWs6VZBuT_euCs5WbTEYPqg2a4tuNx5xccOyr5TH2Oy9ZcZ-xrVsVZwCPQU7P84GCA6zw0mOmh6oun384JkOpl8SWX7yNlyiQKhZLXMwuu0jWsIGpAicSE43GsABcjVopA/s1600/DSC01255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaesGDyCN0fVDWs6VZBuT_euCs5WbTEYPqg2a4tuNx5xccOyr5TH2Oy9ZcZ-xrVsVZwCPQU7P84GCA6zw0mOmh6oun384JkOpl8SWX7yNlyiQKhZLXMwuu0jWsIGpAicSE43GsABcjVopA/s320/DSC01255.JPG" width="320" /></a></div>
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Place the bread mixture onto a large greased piece of tin foil. Nestle half of the backbone and the neck down into the bread cubes. This will impart great turkey flavour, just like if you were stuffing your bird. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeek4_JiLXPbLkfzbPnpM2qK8iAl0fgQPixqpnfntuDCWQjLblLHcKX2YPsJN57l_3JqW9Z53DSM3oYjgc44fyiq_xZsvzXzFLEWZ0w-i-FNhYJwJYy8EOILDV2er0Z7LrogzUsFz7lSF/s1600/DSC01256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeek4_JiLXPbLkfzbPnpM2qK8iAl0fgQPixqpnfntuDCWQjLblLHcKX2YPsJN57l_3JqW9Z53DSM3oYjgc44fyiq_xZsvzXzFLEWZ0w-i-FNhYJwJYy8EOILDV2er0Z7LrogzUsFz7lSF/s320/DSC01256.JPG" width="320" /></a></div>
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Wrap the dressing up and refrigerate till later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoLM1Miv15EzqeTVD0KT4R5fAbOS4eq-FikKsNj0Zx1DpdLMLxEak2NI-DmNI0JKnCj7CcE0W1zv_UJ7bSJGNfFOi9L7HUL5XYpYxZ1f2uj8l82ji2d8C6RHEdF870LKYfym4lFLEMj5V/s1600/DSC01257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoLM1Miv15EzqeTVD0KT4R5fAbOS4eq-FikKsNj0Zx1DpdLMLxEak2NI-DmNI0JKnCj7CcE0W1zv_UJ7bSJGNfFOi9L7HUL5XYpYxZ1f2uj8l82ji2d8C6RHEdF870LKYfym4lFLEMj5V/s320/DSC01257.JPG" width="320" /></a></div>
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Bring your turkey out of the fridge for an hour before it goes into the oven. Bake at 375 for 2-21/2 hours. Don't add any liquid to the pan for the first hour. After the first hour of baking you can add two cups of water to the pan. Using an instant read thermometer, check the temperature of the<b> thigh</b> meat after the first two hours of baking. The turkey is done when it is <b>165 </b>degrees. It may need to bake a bit longer, like 30 minutes. This time can vary due to several factors. Such factors include your individual oven temperature(not all ovens cook to accurate temperature), the size of your bird(the bigger the bird the longer the cooking time, and even the age of your turkey can affect the time. Be flexible and allow extra time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM7VDM8DZUc9BHMpaI2SXqcLExEfBKW-u_BUVDnP8c27Av4NXks72mNz1FoFO5T5lp23QGZvani4K_tjTDQ_Dpp4r8qdycP6P6bXA3ktrjQZFoV52H2nsJ0KToe6r6jVwTaRMKIow4bIN/s1600/DSC01258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM7VDM8DZUc9BHMpaI2SXqcLExEfBKW-u_BUVDnP8c27Av4NXks72mNz1FoFO5T5lp23QGZvani4K_tjTDQ_Dpp4r8qdycP6P6bXA3ktrjQZFoV52H2nsJ0KToe6r6jVwTaRMKIow4bIN/s320/DSC01258.JPG" width="320" /></a></div>
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Look at that! Beautiful, crispy golden skin. Moist breast meat and tender thigh meat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR2EkHNvNmO4vKIPLZm8RC3svZeVv5tow9suh3hmAVUprnKxac8ECwi-GnccKQefP7QlMM4KzpdFVCsHOHMWKFYeiTi5P6SJk561httyUPwJ7MdLlpGaOxJCeYgavAcJDmS3JY1auhTcM/s1600/DSC01259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR2EkHNvNmO4vKIPLZm8RC3svZeVv5tow9suh3hmAVUprnKxac8ECwi-GnccKQefP7QlMM4KzpdFVCsHOHMWKFYeiTi5P6SJk561httyUPwJ7MdLlpGaOxJCeYgavAcJDmS3JY1auhTcM/s320/DSC01259.JPG" width="320" /></a></div>
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Cover and let the turkey rest for at least 30 minutes. Put the dressing package in the oven to cook while the turkey is resting. The dressing should cook for about one hour. </div>
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Remove the turkey to a cutting board to carve it. Scrape the baking sheet. There will be lovely golden drippings to make gravy with.</div>
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<span style="font-size: large;"><b>Terrific Tasty Turkey</b></span></div>
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1- turkey, thawed, giblets and neck removed from the cavity</div>
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Salt and pepper</div>
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canola oil </div>
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1 onion, roughly chopped</div>
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2 ribs celery, roughly chopped</div>
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2 carrots, roughly chopped</div>
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2 sprigs fresh rosemary(2 teaspoons dried)</div>
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2-4 sprigs fresh thyme(1 teaspoon dried)</div>
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1 cup fresh parsley(leave out if you don't have fresh)</div>
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2 cups water</div>
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Remove the back bone from the turkey as illustrated. Remove the tips from the wings. Place the veggies and herbs onto a baking sheet. Salt and pepper the inside of the turkey. Place the flattened turkey onto the veggies. Oil, salt and pepper the skin. Place the turkey, uncovered, into the fridge. Let it sit in the fridge for 2 hours or up to overnight. Remove the turkey from the fridge one hour before baking. Bake, uncovered for 2-21/2 hours at 375 degrees. Add two cups water to baking pan after the first hour.</div>
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<b>Stock for Gravy</b></div>
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1 onion, roughly chopped</div>
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1 rib celery, roughly chopped</div>
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1 carrot, roughly chopped</div>
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1/2 of the back bone and the wing tips</div>
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water to cover(about 4-6 cups)</div>
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salt and pepper</div>
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Combine all into large pot. Bring to boil, reduce heat, cover and simmer for 2-4 hours. Strain the broth and reserve for gravy. Can be prepared the day before. Thicken using flour or cornstarch as you would for gravy.</div>
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<b>Dressing</b></div>
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1/2 onion, finely chopped</div>
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1 rib celery, finely chopped</div>
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1/4 cup butter</div>
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1 cup chicken stock</div>
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1/4 cup finely chopped fresh parsley</div>
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1 tablespoon finely chopped fresh rosemary</div>
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1 tablespoon finely chopped fresh thyme</div>
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1/2 teaspoon dried ginger</div>
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salt to taste</div>
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pepper to taste</div>
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10-14 cups white bread cut into 1/2 inch cubes</div>
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1/2 turkey backbone and turkey neck</div>
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In a large glass bowl combine the first 10 ingredients. Cook in microwave stirring every two minutes until the veggies are cooked. add the veggie mixture to the bread cubes and mix well. Place the bread mixture onto a large sheet of greased tin foil. Nestle the backbone and neck into the cubes. Fold the edges to seal the package. Put into the fridge until ready to bake. Bake for one hour.</div>
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<br />Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-26842329502761743612015-02-18T07:46:00.001-08:002015-09-01T10:17:03.718-07:00Da Bomb Fish Tacos<br />
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Absolutely the best fish tacos<b> ever,</b> and I'm not just saying that. I have tried a few. In Mexico, US and Canada. I like these best. So much more than the sum of its parts.</div>
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<span style="font-size: large;"> Smokey, spicy, tangy, crunchy, creamy. Yummy!</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkDtloBm0Cs9OZxohH-HP7uMuXKAwHAcebn9XITm8VvRrJVcDmV1AfyN7_5y2Hm_gRJLc2sBsqFDcX3COmzQUxHzR9pnamZanEUivTKV4eP6HIYZfX0zUThc60txRynsixyu_NfRe33qR/s1600/DSC00712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkDtloBm0Cs9OZxohH-HP7uMuXKAwHAcebn9XITm8VvRrJVcDmV1AfyN7_5y2Hm_gRJLc2sBsqFDcX3COmzQUxHzR9pnamZanEUivTKV4eP6HIYZfX0zUThc60txRynsixyu_NfRe33qR/s1600/DSC00712.JPG" width="320" /></a></div>
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Start by assembling the spice rub for the fish. You can prepare this rub in advance, if you like. Or even prepare a triple batch and keep it in a jar. Combine everything, salt, pepper, cayenne, smoked paprika, oregano, garlic powder, and cumin. Set aside.</div>
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<a href="http://www.presidentschoice.ca/en_CA/products/productlisting/pc_black_label_smoked_paprika_spiceprod1390149.html?utm_source=google.ca&utm_medium=cpc&utm_campaign=pcbl&utm_term=not+set&utm_content=en_text_not+set" target="_blank">Smoked paprika</a> is with looking for. I found mine at Winners. It imparts a pleasant, smokey quality to the fish, almost like they have been grilled over a wood fire. If you can not find smoked paprika, substitute it with regular paprika.</div>
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Next step. Prepare the slaw. Finely shred 3 cups of green cabbage. Coarsely chop 1/2 cup cilantro. Combine cabbage and cilantro into a medium bowl. </div>
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Prepare the dressing for the slaw. Combine 1/4 cup fresh lime juice, 1 teaspoon of honey and 1/4 teaspoon of salt. Pour dressing over the cabbage and mix well. Cover and refrigerate until you are ready to assemble the tacos. The cabbage will wilt slightly, this is normal.</div>
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Prepare the spicy mayo. Combine mayonnaise(I like Hellmann's), garlic, cumin, chili powder, lime juice, honey, Frank's hot sauce, salt and pepper. Mix well. Refrigerate until ready to assemble. I like to put my spicy mayo in a squeeze bottle. This mayo will keep for a week in the fridge.</div>
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Sometimes I like to make shrimp tacos. </div>
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I like to use peeled and deveined shrimp. Thaw the shrimp overnight in the fridge. Rinse shrimp with cold water and drain well. Pat dry with paper towel .</div>
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Use any mild flavoured with fish. I like Hake, it kind of reminds me of cod. Thaw fish overnight in the fridge. Use fresh fish if you wish.</div>
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I like to cut the fish fillets in half so that one half is used for one taco.</div>
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Coat the shrimp with a bit of canola oil and sprinkle generously with the spice mixture.</div>
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Coat the fish fillets with a bit of canola oil and sprinkle generously with the spice mixture.</div>
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Bake the fish/shrimp at 400 degrees for 10-15 minutes or until the fish flakes easily and is opaque. Be careful not to over cook.</div>
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Assemble the taco. I like to pass bowls of chopped avocado, finely chopped red onion, cilantro and extra lime.</div>
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Everyone can assemble their own and make it the way they like it.</div>
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I like mine loaded</div>
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Roll it up.</div>
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<span style="font-size: large;"> Nom, Nom, Nom!</span></div>
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<a href="http://youtu.be/q-X-yHZYIWg" target="_blank"><span style="font-size: large;">Watch me make them on You Tube</span></a></div>
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<b>Slaw</b><br />
2-3 cups shredded green cabbage<br />
1/2 cup roughly chopped fresh cilantro<br />
1/4 cup fresh lime juice<br />
1 teaspoon honey<br />
1/4 teaspoon salt<br />
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<b>Smokey spice rub for fish</b><br />
1 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/4 teaspoon cayenne pepper(optional)<br />
1/2 teaspoon smoked paprika(use regular paprika is you cannot find smoked)<br />
1/2 teaspoon oregano<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon cumin<br />
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<b>Spicy Mayo</b><br />
1/2 cup mayonnaise (I like Hellmann's)<br />
1 clove garlic<br />
1/4 teaspoon cumin<br />
1/4 teaspoon chill powder<br />
1 tablespoon 'Franks' hot sauce(or more if you wish)<br />
2 tablespoons lime juice<br />
1 teaspoon honey<br />
1/4 teaspoon salt<br />
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10-12 8inch flour or corn tortillas<br />
5-6 fish boneless, skinless, mild flavoured fish fillets(cod, sole, Northern Pike, etc) or substitute<br />
300-400 grams peeled and deveined shrimp for the fish. Thawed, drained and patted dry.<br />
2 tablespoons canola oil<br />
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1/2 cup red onion, finely diced, in and individual bowl for passing<br />
1 avocado chopped, in an individual bowl for passing<br />
1/2 cup fresh cilantro. in an individual bowl for passing<br />
lime wedges, in an individual bowl for passing<br />
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<b>Make the slaw</b>- Combine lime juice, honey and salt. Stir well to dissolve the salt and honey. Pour over cabbage and cilantro. Toss cabbage with the lime dressing. Cover and refrigerate until ready to serve.<br />
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<b>Make the spice rub</b>-Combine all ingredients. Set aside. Can be made many days ahead and kept in a covered container<br />
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<b>Make the spicy mayo</b>-Combine all, cover and refrigerate. Mayo will keep for a week in the refrigerator<br />
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<b>Cook the fish</b>-Cover a baking sheet with foil and parchment. Cut the fillets in half if the are large. Brush the fish with canola oil. Sprinkle the spice mixture on both sides of the fish. Rub the mixture into the fish and let sit for five or ten minutes at room temperature. Bake the fish in a 400 degree oven for 10-15 minutes or until it flakes easily. Do not over cook.<br />
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<b>Assemble the tacos</b>- I like to pass bowls of chopped onion, avocado, cilantro and lime, so that everyone can customize their own tacos.<br />
This is how I make mine. On a tortilla layer, avocado, onions, fish, slaw, cilantro, spicy mayo, fold, eat, nom nom nom.<br />
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<a href="http://youtu.be/q-X-yHZYIWg" target="_blank">Watch me make them on You Tube</a>Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-21753919990375602152015-02-07T06:45:00.000-08:002015-02-07T06:52:32.588-08:00Grandma K's Chicken And Rice I grew up eating this and so did my Mother and her 10 siblings. My Mother made it for me and now I make it for my kids. My Grandmother was so good at making something from nothing and filling all of her hungry bellies with great tasting food. Another family favourite, my kids love it. This was her recipe.<br />
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Start with chicken pieces. I like skinless thighs and drumsticks. Use whatever your family prefers. Use only bone-in chicken, you need the bones to make great tasting broth to cook the rice in.</div>
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Coat the chicken with a couple tablespoons of flour.</div>
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Brown the chicken pieces in a few tablespoons of canola oil. Salt and pepper both sides of the chicken.</div>
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Cook on medium high heat, until the chicken is browned and there is a brown crust on the bottom of the pan</div>
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Add rice and water. Scrape the bottom of the pot to release the brown bits. Add 1/4 teaspoon of salt.Taste the water and make sure that there is enough salt, rice absorbs salt as it cooks. The water needs to be almost as salty as sea water. Bring to a boil. Reduce heat to low, cover and let the rice cook for 20 minutes.</div>
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After 20 minutes the rice will be tender. Dinner is served. A side salad goes really well with this.</div>
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My biggest critic. Quality control.</div>
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Thumbs up! </div>
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<a href="http://youtu.be/PVPBVi--1Wc" target="_blank"><span style="font-size: large;">Watch Seth and I make this on You Tube.</span></a></div>
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<span style="font-size: large;">Chicken and Rice</span><br />
<span style="font-size: large;">Serves 6</span><br />
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7-10 pieces bone-in chicken<br />
2 tablespoons all purpose flour<br />
1/4 cup canola oil<br />
1/2 teaspoon salt(divided)<br />
1/4 teaspoon pepper<br />
2 cups rice<br />
4 cups water<br />
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Coat the chicken pieces with flour. In a Dutch oven, brown the chicken in the canola oil on medium high heat. Salt and pepper both sides of the chicken, about 1/8 teaspoon of salt on each side. It is important to have golden brown bits in the bottom of the pan, this makes for super flavour. Add the water, and remaining salt and pepper. Taste the water and add more salt if necessary. Bring the water to a boil, reduce heat, cover and simmer for 20 minutes. The rice should be tender after 20 minutes. Serve with a side salad.<br />
<br />Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-71125776401771073932015-01-25T11:19:00.002-08:002015-01-25T11:19:59.254-08:00Baked Spaghetti CasseroleCooking with kids. Teaching your kids how to cook is such a valuable life skill. They will be much less likely to eat prepared food that is full of preservatives if they know how to cook. They will eat out less as well, which will save them money.<br />
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Three principles to think about when cooking with kids<br />
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1. Start simple. Start with basic food. Simply prepared with only a few ingredients. Advance them as they are able. We make lots of pasta. My guys looooove pasta.<br />
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2. Make food that they love. Let them choose. They will be more willing to be in the kitchen if they can make something that they really like. Teach them about nutrition, food science and math as you cook together.<br />
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3. Let them practise. Let them cut, stir, mix, roll, grate, etc. Yes, sometimes they might cut themselves and for sure they will make a mess. It's OK. They will most likely not cut their fingers off. Our Mothers and Grandmothers did not become great cooks overnight. Practise, practise, practise.<br />
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This is one of my kids favourite comfort meals. I don't usually make a lot of things with condensed soup, but sometimes you just can't improvise. Make sure that you read the labels. <a href="http://www.amys.com/products/product-categories/soups" target="_blank">Amy's</a> brand makes good organic, natural soups (and other products)</div>
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This is a one pot dish. Start by cooking 400 grams of spaghetti in a large amour of lightly salted water. Cook the pasta until it is soft on the outside but still a bit firm in the middle.</div>
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While the pasta is cooking, chop the veggies. Dice one onion and one green pepper. My son is honing his chopping skills here. Make sure that your helpers have sharp knives to cut with. It is easier to cut yourself with a dull knife than it is to cut yourself with a sharp one. That being said, the bandaids aren't too far away.</div>
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When it is ready, drain the spaghetti. Just leave it in the colander for now. </div>
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In the same pot, brown one pound of lean ground beef or turkey.</div>
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Add the onions and the peppers. Sauté the veggies until they are soft and the onions are translucent. Add the garlic, sauté for a minute. Add the soups, the drained pasta and 1/2 can of water.</div>
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Mix to combine</div>
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Just keep stirring</div>
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Just keep stirring. </div>
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Everything is coated with the 'sauce'</div>
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Put the whole mixture into an 8 cup baking dish that has been sprayed with cooking spray. Top with grated cheddar cheese.</div>
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Bake in a 350 degree oven for 30-45 mites or until the cheese is golden and it is heated through.</div>
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Yummm. Comfort food.</div>
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<a href="http://youtu.be/uvfjvIzoc6c" target="_blank">Watch my son and I make it on You Tube</a>. Cooking with kids. It's great!</div>
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<b><span style="font-size: large;">Baked Spaghetti Casserole</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
400 grams spaghetti, cooked rinsed and drained<br />
1 pound lean ground beef or turkey<br />
1 onion, chopped<br />
1 green onion, chopped<br />
1 clove garlic, minced<br />
1 can condensed tomato soup(choose one with no preservatives or other nasty things)<br />
1 can condensed cream of mushroom soup<br />
1/2 can water<br />
1 cup grated cheddar cheese<br />
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In a large Dutch oven brown beef, stirring occasionally, over medium high heat. Add onions and green pepper. Sauté for a few minutes until the onions are translucent. Add garlic and sauté for 30 seconds. Add soups and water. Add cooked spaghetti. Combine everything. Put entire contents into a greased, 8 cup, oven proof casserole dish. Top with grated cheese.<br />
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May be prepared to this point, covered with plastic wrap and refrigerate. Let sit at room temperature for 30 minutes before baking.<br />
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Bake at 350 degrees for 30-45 min or until bubbly and browned.<br />
<br />Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-23368764256582903212015-01-13T18:17:00.001-08:002015-01-17T06:55:08.068-08:00Basic Marinara SauceMy nephew, who is just about ready to move away from his parents house, asked me what I make for supper during the week. "Auntie", he said, "when I get home from work I just don't feel like making supper". "Yes", I said, "me neither".<br />
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It is so much easier to grab a box out of the freezer, especially when you are tired from a day of work. <b>Don't do it</b>, you don't need to eat extra salt, fat and preservatives and other nasty things that prepared foods have.<br />
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<span style="font-size: large;"><b>Don't buy sauce in a jar. Just don't,' kay?</b></span><br />
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This basic marinara sauce is one of the things I make to help with weekday meals. Back to basics. I always have some of this sauce in my freezer. Leave the sauce in the jar at the grocery store. This sauce is <b>way</b> more flavourful and healthy than anything you can get from a jar. Double or even triple the recipe. It freezes beautifully. See 10 things to make with basic marinara sauce at the end of the post.<br />
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There are many, many different recipes for marinara. Probably as many variations as there are Italian Nonas. This is mine and my family loves it.<br />
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Start with the holy trinity of vegetables, onions, carrots and celery. Chop them very fine. I use a food processor. In Italian cooking these three veggies are called 'sofritto', in French cooking it is called 'mirepoix'. Fancy names for basic ingredients. There is a reason that so many dishes start with these three veggies, <b>flavour</b>.<br />
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Sauté the veggies in olive oil. Add a bit of salt. Cook them on medium heat until the onions are translucent. Do not allow the veggies to brown, lower the heat if necessary.<br />
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I feel that it is very important to add salt as you go. It brings a depth of flavour the is impossible to achieve if you add salt just at the end. I think that by adding a bit of salt as you prepare not only imparts a better flavour, I think that you use less salt in the end. Salt is not supposed to make food taste salty, it's supposed to bring out the flavour of the food itself. After about five minutes, add the garlic and sauté for another minute.<br />
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Use good quality olive oil. It should be extra virgin. The bottle should be dark glass and there should be a best before date. I like to see the country of origin, as well. Spain, Italy, Greece and France are countries that produce good quality, tasty oil. Olive oil is not cheap. You often get what you pay for.<br />
I like this one from Presidents Choice. Good quality and reasonably priced.<br />
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Add the purred tomatoes, red wine, bay leaf, sugar, the remaining salt and pepper. If you wish, now is the time to add any dried herbs. add up to 2 teaspoons of dried thyme, dried oregano, dried basil, or dried rosemary. Sometimes I add some hot pepper flakes to spice it up a bit.<br />
I have chosen to leave my sauce plain today. The sugar is important, don't leave it out. Sugar will balance the acidic taste of the tomatoes. After all, it's only one teaspoon.<br />
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Bring to a boil, partially cover, reduce heat to simmer and partially cover for one hour. Simmer longer if you have the time. The longer it cooks, the more flavourful it will be.<br />
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Remove the bay leaves. Puree the sauce with an immersion blender until it is smooth.<br />
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Top the pasta with grated parmesan cheese and for an authentic Italian touch, drizzle with a little extra virgin olive oil.</div>
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<b><span style="font-size: large;">Secret Pasta Prep Tip</span></b></div>
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Just before serving, in a large pot, combine 2 cups of sauce with 1 pound of cooked pasta(any kind). Cook on high heat for 30 seconds, stirring continuously. This technique makes the sauce go into the pasta. It's the best</div>
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<span style="font-size: large;"><b>Basic Marinara Sauce</b></span><br />
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1/4 cup extra virgin olive oil<br />
1 onion, finely chopped<br />
2 celery stalks, finely chopped<br />
2 carrots, finely chopped<br />
1/2 teaspoon salt (divided)<br />
1/4 teaspoon pepper<br />
1 (32 oz) can plum tomatoes, pureed<br />
1 large dried bay leaf<br />
1/2 cup red wine<br />
1 teaspoon sugar<br />
1/4 teaspoon hot pepper flakes(optional)<br />
dried herbs or fresh herbs of choice like rosemary, thyme, oregano, parsley, or basil<br />
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Double or even triple the recipe. Freeze the sauce in two cup containers. Just the most versatile sauce, ever.<br />
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Cooking with kids. Watch my son and I make this yummy sauce on<span style="color: red;"><a href="http://youtu.be/xTRV7l-59mc" target="_blank"> You Tube</a></span><br />
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<span style="font-size: large;">10 Things to Make With Basic Marinara Sauce. </span><br />
Just a few of the many recipes out there.<br />
<ol>
<li>Basic red sauce with pasta of choice, grated Parmesan and a drizzle of olive oil.</li>
<li><a href="http://bakergetscookinglunchtime.blogspot.ca/2014/03/1-pizza-biscuit-rolls.html" target="_blank">Pizza biscuit rolls</a></li>
<li><a href="http://bakergetscookingfidfriendlysuppers.blogspot.ca/2014/04/7a-tale-of-two-pizzas-pepperoni-and.html" target="_blank">Pizza</a></li>
<li><a href="http://bakergetscookingvegitarian.blogspot.ca/2014_03_01_archive.html" target="_blank">Spaghetti squash 'lasagna'</a> Use this marinara instead of the sauce suggested in this recipe</li>
<li>Add a bit of cream and serve with pasta for a "rosè" sauce</li>
<li><a href="http://www.simplyrecipes.com/recipes/chicken_parmesan/" target="_blank">Chicken Parmesan</a></li>
<li><a href="http://www.foodnetwork.com/recipes/ellie-krieger/baked-shrimp-with-tomatoes-and-feta-recipe.html" target="_blank">Shrimp and feta</a>. Use this sauce instead of the sauce in the recipe.</li>
<li><a href="http://www.finecooking.com/recipes/braised-chicken-marinara-lemon-olives.aspx" target="_blank">Braised chicken thighs</a></li>
<li><a href="http://www.finecooking.com/recipes/pan-seared-steak-pizzaiola.aspx" target="_blank">Steak pizzaiola</a></li>
<li>Meatball Sub Sandwiches. Simmer cooked meatballs in the sauce for 30 minutes, or so. Fill hoagie buns with meatballs and sauce. Top with mozzarella or provolone cheese.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-27149946441215168602014-09-27T09:27:00.002-07:002015-01-13T18:18:54.358-08:00Oven Roasted Tomato Sauce<br />
My favourite way to preserve the freshness of summer. This is a great sauce to pull out of the freezer in the middle of winter. Super quick and easy, and very satisfying. Toss this sauce with your favourite pasta for a quick weekday meal. Make some to enjoy now and some for the freezer. My guys love this.<br />
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Quarter 8 cups of fresh, in season tomatoes. Chop 1 cup onions.</div>
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In a large glass baking pan (10x15 inch)toss all the ingredients(except the parsley) together. No kidding, that's all you do.</div>
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Tomatoes, onions, garlic, salt, pepper flakes, sugar, oil and wine all go into the pan. Save the parsley for the end. </div>
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And in one hour you have a beautifully roasted sauce. If your sauce does not have nice browned bits like this then just leave it in the oven for another half hour.</div>
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Mash with a potato masher to break up the tomatoes and garlic. If you prefer a chunky sauce, mash less. If your family prefers a smoother sauce, mash more. It's up to you.</div>
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Use a fork to scrape the very delicious browned bits off of the side of the pan. If your family is bothered by the tomato skins you can pick them out after the sauce has cooled a bit. My family doesn't mind the skin, so I just leave them in. After the sauce has cooled you can freeze it in 2-3 cup containers. It will keep for 6 months in your freezer.</div>
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While the sauce is cooling, cook the pasta. Reserve a cup of the pasta water for the sauce.</div>
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OK. This is the secret that Italians have for making their pasta taste awesome. </div>
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<b>Add the pasta to the sauce in a pan and cook on high heat for a few minutes.</b> </div>
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Cooking the pasta with the sauce makes the pasta absorb the sauce. This technique will make your pasta very flavourful. This is how Italians do it, that's the secret. If you feel like there is not enough sauce, add the reserved pasta water to the pot. </div>
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I like to serve this pasta with freshly grated parmesan, Romano or granna padano cheeses, freshly ground black pepper and a drizzle of olive oil. YUM!</div>
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<span style="font-size: large;"><b><a href="http://youtu.be/DkPm70y1nRo" target="_blank">Watch me make it on You Tube</a></b></span></div>
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<span style="font-size: large;"><b>Oven Roasted Tomato Sauce</b></span><br />
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8 cups quartered tomatoes<br />
1 cup onion, chopped<br />
4 cloves garlic, whole<br />
1 teaspoon salt<br />
1 teaspoon red pepper flakes<br />
1 teaspoon sugar<br />
1/2 cup extra virgin olive oil<br />
1/2 cup dry red wine<br />
1/2 cup fresh Italian parsley, chopped<br />
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<b>Instructions</b><br />
1. Preheat oven to 375 degrees.<br />
2. In a 10x15 inch glass pan combine everything except the parsley.<br />
3. Toss to coat the tomatoes in the oil.<br />
4. Roast for one to one and one half hours until the edges of the tomatoes have blackened a bit.<br />
5. Stir occasionally.<br />
6. Remove pan from oven. Mash the tomatoes and garlic with a potato masher until everything have combined. Is you prefer a chunkier sauce, mash less. If you prefer a smoother sauce, mash more.<br />
7. Add parsley at the very end.<br />
8. Sauce may be frozen at this point in 2-3 cup containers. Keeps for six months in the freezer<br />
9. Or, Toss cooked pasta with the sauce.<br />
10.Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-77960088787237530502014-09-13T09:53:00.000-07:002014-12-22T09:27:07.576-08:00 Tomato Mushroom Linguini<div class="separator" style="clear: both; text-align: center;">
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Fridge to table in 60 minutes. Doubles well and reheats well. I love to make this at the end of summer when the tomatoes are ripe and perfect. This dish showcases the tomatoes and herbs from your garden beautifully. If you don't have your own tomatoes of herbs, buy from the farmers market instead. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1sL_9mqBMwl6gsnIaU1K5asmrffSFrKr7uu4qCWBiwYU3vUVjHU51mIMzGmFluHpWfIDYw3tHXWjYOmbaboQ3m9Tfkww-k5-VNhRTchfzgmZ1ypEr0a8uj3Vc11QnE-gW39BWlnjwUGW/s1600/DSC00012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1sL_9mqBMwl6gsnIaU1K5asmrffSFrKr7uu4qCWBiwYU3vUVjHU51mIMzGmFluHpWfIDYw3tHXWjYOmbaboQ3m9Tfkww-k5-VNhRTchfzgmZ1ypEr0a8uj3Vc11QnE-gW39BWlnjwUGW/s1600/DSC00012.JPG" height="293" width="400" /></a></div>
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Just basic, wholesome ingredients</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcBew131trdHV2wYQy0OwUrTLplYULgIaGG5BislHXhZg35WLnNpvsHCHHWqllsNGh7kmZi1GScSo3dVd1INbRTMsRVHJBmTTF8E7kAYbm2Y2wttVRAPUbU2bgBdmCJxYrrFhy5DdHBwa/s1600/DSC00013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcBew131trdHV2wYQy0OwUrTLplYULgIaGG5BislHXhZg35WLnNpvsHCHHWqllsNGh7kmZi1GScSo3dVd1INbRTMsRVHJBmTTF8E7kAYbm2Y2wttVRAPUbU2bgBdmCJxYrrFhy5DdHBwa/s1600/DSC00013.JPG" height="266" width="400" /></a></div>
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Sauté the onion in a couple of tablespoons of olive oil. Cook for two or three minutes. </div>
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Add the mushrooms and garlic. Add 1/2 teaspoon salt and pepper. Sauté on medium-low heat,until the mushrooms release their moisture.</div>
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These brown bits in the bottom of the pan are just what you want.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu36tt4Q3yJTBMjWClR_9hqoZ-oBMGtasFknwiMhr37WjF3gA1-AIlr_hMp22RP7jfJAEiK2OWpwYEj3hGYkV0-XeqxbIPqBgAUIEbMZSr_6pDQp3rn6vAM1gE3BrQft3qRoJ2X93sXD70/s1600/DSC00017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu36tt4Q3yJTBMjWClR_9hqoZ-oBMGtasFknwiMhr37WjF3gA1-AIlr_hMp22RP7jfJAEiK2OWpwYEj3hGYkV0-XeqxbIPqBgAUIEbMZSr_6pDQp3rn6vAM1gE3BrQft3qRoJ2X93sXD70/s1600/DSC00017.JPG" height="266" width="400" /></a></div>
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Increase the heat to medium-high. Add the white wine and scrape the brown bits off of the bottom of the pan. This will add terrific flavour to your sauce. If you don't have white wine or would prefer not to use wine, substitute with chicken or vegetable stock. Simmer the sauce for a few minutes.</div>
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Add the tomatoes. Bring to a boil and reduce heat to medium-low. Cook for 10 minutes, string occasionally.</div>
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While the sauce simmers, cook the pasta. I like to make this dish with linguini, but you can substitute any kind of pasta that you like. Cook pasta in plenty of salted water. The Italians say that the water should be as salty as the sea. Taste the water to make sure that you have added enough salt.</div>
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See how the tomatoes have softened and released their juices. Add the herbs now. Taste the sauce and add more salt or pepper if necessary. Sometimes, tomatoes can be a bit acidic. Add 1/2 teaspoon sugar to balance the flavours if the tomatoes are too acidic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLHqnvUWo0ZpB3eHy41CXSNW1gOvJCtVGEyZLCxa9uk8TtiLW94o-ADHWQjYDGMmfKYQZi_FrWEtA11geP8OL6S7sl6VRAdVuaouGJAiIim-3w6zrPWy6eWxZjZe6eyBw_G6Aa_5vKqL6/s1600/DSC00021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLHqnvUWo0ZpB3eHy41CXSNW1gOvJCtVGEyZLCxa9uk8TtiLW94o-ADHWQjYDGMmfKYQZi_FrWEtA11geP8OL6S7sl6VRAdVuaouGJAiIim-3w6zrPWy6eWxZjZe6eyBw_G6Aa_5vKqL6/s1600/DSC00021.JPG" height="266" width="400" /></a></div>
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Drain the pasta and add it to the sauce. Reserve a cup or two of the pasta water. Increase the heat and gently stir the pasta and sauce together. The pasta will absorb the sauce. If the pasta becomes too dry, add the pasta water to the pan. Adding the pasta to the sauce instead of the sauce to the pasta produces a much more flavourful sauce. The Italians call this "il secreto"(the secret). Secrets our of the bag now.</div>
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The last step is to add some olive oil. Adding a bit of olive oil right at the end adds a lovely flavour and luscious mouth feel to the dish.</div>
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Pass some parmesan cheese and freshly grated black pepper.</div>
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<span style="font-size: large;">Yum!</span></div>
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<span style="font-size: large;">Watch Me Make It On You Tube </span></div>
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Tomato Mushroom Linguini</div>
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2 tablespoons plus 1/3 cup extra virgin olive oil</div>
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1 onion. diced</div>
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3 cloves garlic, minced</div>
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3 cups mushrooms, sliced</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon pepper</div>
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1 cup dry white wine</div>
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3 cups tomatoes, diced</div>
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1/3 cup finely diced herbs(Italian parsley, basil, and thyme)</div>
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500 grams linguini, cooked and drained</div>
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1 cup reserved pasta water, if the sauce is too dry</div>
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1/2 teaspoon sugar if the tomatoes are too acidic</div>
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Parmesan cheese and freshly ground pepper to serve.</div>
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Sauté the onion in a couple of tablespoons of olive oil. Cook for two or three minutes. Add the mushrooms and garlic. Add 1/2 teaspoon salt and pepper. Sauté on medium-low heat,until the mushrooms release their moisture. Continue to cook the mushrooms until there are brown bits on the bottom of the pan. <span style="text-align: center;">Increase the heat to medium-high. Add the white wine and scrape the brown bits off of the bottom of the pan. If you don't have white wine or would prefer not to use wine, substitute with chick or vegetable stock. Simmer the sauce for a few minutes. </span><span style="text-align: center;">Add the tomatoes. Bring to a boil and reduce heat to medium-low. Cook for 10-15 minutes, stirring occasionally.</span><span style="text-align: center;">While the sauce simmers, cook the pasta. I like to make this dish with linguini, but you can substitute any kind of pasta that you like. Cook the pasta in plenty of salted water. The Italians say that the water should be as salty as the sea. Taste the water to make sure that you have added enough.</span><span style="text-align: center;"> </span><span style="text-align: center;">Add the herbs to the tomato mixture now. Taste the sauce and add more salt or pepper if necessary. Sometimes, tomatoes can be a bit acidic. Add 1/2 teaspoon sugar to balance the flavours if the tomatoes are too acidic. </span><span style="text-align: center;">Drain the pasta and add it to the sauce. Reserve a cup or two of the pasta water. Increase the heat and gently stir the pasta and sauce together. The pasta will absorb the sauce. If the pasta becomes too dry, add the pasta water to the pan. </span></div>
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The last step is to add some olive oil. Adding a bit of olive oil right at the end adds a lovely flavour and mouth feel to the dish. Pass the Parmesan and pepper at the table.</div>
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<span style="font-size: large;">Buon appetito</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Endorsed by son number three</td></tr>
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Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-37953176408253536712014-08-16T08:07:00.001-07:002014-12-22T09:27:14.905-08:00Cilantro Jerk Marinade<br />
I'm not sure how authentically Jamaican this jerk recipe is but I do know that it is very tasty. My family loves it. I hope yours will too.<br />
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Fresh and full of flavour, this grilled chicken is a great recipe for your summer arsenal.<br />
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You will need a food processor or blender to make this marinade.<br />
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Add all of the ingredients to the processor or blender.<br />
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I love my citrus press.<br />
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Process well until everything is pureed. It looks kind of like pesto.<br />
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I have used chicken breast today but you could use boneless/skinless thighs or even pork tenderloin if you wish.<br />
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Add marinade to chicken into a resealable plastic bag. Refrigerate for at least three hours to overnight.<br />
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The flavour of the marinade really penetrates this meat. It goes all the way through.<br />
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Barbecue chicken on a medium hot grill for 10-15 minutes until chicken is no longer pink.<br />
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Just a delicious marinade. I have used boneless, sinless chicken breasts, but I think that this would also work with chicken thighs and even pork tenderloin.<br />
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Watch me make it on <a href="http://youtu.be/C3ElMqoGd5E" target="_blank">You tube.</a><br />
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Cilantro Jerk Marinade<br />
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1 jalapeño<br />
1 cup, packed cilantro<br />
1/2 cup olive oil<br />
4 green onions<br />
6 cloves of garlic<br />
2 tablespoon fresh ginger<br />
2 tablespoons sugar<br />
1 tablespoon lime juice<br />
1 teaspoon allspice(in the video I put one tablespoon in. It was a mistake, it should have only been a teaspoon)<br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
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6-10 chicken breasts,thighs, or 4 pork tenderloin<br />
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Combine first 11 ingredients in food processor. Process until well blended. Mixture will resemble a thick paste. Combine meat and marinade in a ziplock bag. Place bag into the fridge and let meat marinate for a few hours. Barbeque on a medium hot grill for 10-15 minutes.<br />
<br />Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-45946333695712380512014-06-22T15:01:00.001-07:002014-12-22T09:27:21.842-08:00Three Cheese Spinach Filo Roll<div class="separator" style="clear: both; text-align: center;">
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A great lunch or light supper. Serve with a green salad or sliced tomatoes.<br />
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Hello meatless-Monday. This is a really satisfying dish.<br />
If your family likes spanakopita they will love this. Cheesy and lemony wrapped in a light crispy shell, my family loves it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-JQpbulbm_l_Q9NNtdAqUm207mpeTeL3guoSP-I4-M62plU8DGjmUlZP736IujhyphenhyphenFXoRvSMJiha-7e3KUCYHw3sB7Gdxt68aQBlNV1XPX_JmtKxPgUgF53MOKHEku212aKTOXICAnVbBZ/s1600/IMG_1343.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-JQpbulbm_l_Q9NNtdAqUm207mpeTeL3guoSP-I4-M62plU8DGjmUlZP736IujhyphenhyphenFXoRvSMJiha-7e3KUCYHw3sB7Gdxt68aQBlNV1XPX_JmtKxPgUgF53MOKHEku212aKTOXICAnVbBZ/s1600/IMG_1343.JPG" height="150" style="text-align: center;" width="200" /></a><span style="text-align: center;">Start by sauteing the onion in oil. Cook on medium low for 5 minutes until the onions are transparent.</span><br />
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Squeeze all of the moisture out of the spinach.<br />
Add the garlic and spinach when the onions are just about done. Cook for a few minutes until all of the moisture has evaporated from the spinach.<br />
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Cook the green onions for a few minutes<br />
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Let the mixture cool a bit before adding the cheese or eggs<br />
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Add the cheese, pine nuts,lemon zest and juice, nutmeg, dill, salt, pepper and eggs<br />
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Thaw the filo pastry in the packaging in the refrigerator overnight.<br />
Cover with plastic wrap and a clean,damp tea towel. Filo dries out really quickly. The plastic wrap and the tea tower prevents it from drying out.<br />
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Combine 3 tbsp olive oil and 3 tbsp melted butter. Working with one sheet at a time, brush each sheet with oil/butter mixture. Stacking the sheets on top of each other as you go.<br />
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Spoon the filling onto the pastry, leaving about an inch on each side.<br />
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Carefully roll pastry like a jelly roll. Pinch the sides together. Brush the top with the remaining oil/butter.<br />
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Using a serrated knife make slices in two inch intervals slicing half way through the roll.<br />
This step provides a way for steam to escape during the baking process and allows for easy cutting after the roll is cooked.<br />
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Bake until golden and crispy.<br />
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Serve one or two slices with a green salad or sliced tomato.<br />
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<span style="font-size: large;">Watch me make it on <a href="http://youtu.be/LUD1cHRwUwM" target="_blank">Youtube</a>.</span><br />
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250 grams frozen spinach(you may use fresh spinach, Swiss chard or kale cooked and drained)<br />
1 tbsp oil<br />
1 cup onion, chopped<br />
1/2 cup green onions chopped<br />
1 clove minced garlic<br />
1 cup ricotta, drained<br />
3/4 cup feta cheese, crumbled<br />
1/4 cup grated Parmesan<br />
1/4 cup chopped fresh dill(or 1 tsp dried dill)<br />
1/4 tsp freshly grated nutmeg<br />
zest and juice from 1/2 lemon<br />
1/4 cup toasted pine nuts(may substitute slivered blanched almonds)<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2 eggs<br />
8-10 sheets filo pastry(half of a package)Thawed overnight in the fridge or at room temperature for four or five hours<br />
3 tbsp melted butter<br />
3 tbsp olive oil<br />
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I make two 10x15 inch pizzas for one supper for my family.<br />
Start with one recipe of <a href="http://bakergetscookingbreads.blogspot.ca/">basic pizza dough</a>. I like to make the dough the night before I make the pizzas. The dough will rise slowly in the fridge. It will be perfect after rising in the fridge in about 24 hours. ( the times are flexible, anywhere from 10-24 hrs in the fridge or 1-1.5 hours at room temperature should be good, the dough should have doubled in size)<br />
Remove the dough from the fridge for 30-60 minutes. It should warm up a bit before it does in the pan.<br />
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Place the dough into the pan and deflate it. Gently press it out to the sides being careful not to tear it. Be patient, eventually it will reach out to the corners.<br />
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<b>Pepperoni Pizza</b></div>
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Now that the dough is in the pan lets work on one pizza at a time. First the pepperoni. My boys are purists. They like their pizza rather plain.<br />
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Mix one small can of tomato sauce with 1/2 tsp garlic powder and 1/2 tsp oregano.<br />
Spread the tomato sauce on the dough. Cover the entire surface.<br />
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Lay slices of pepperoni on top of sauce.<br />
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Cover with grated mozzarella cheese.<br />
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That is all that my kids like on their pizza. You can add whatever your family likes.<br />
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They adore pizza for breakfast. We usually have leftovers.<br />
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Watch me make it on<a href="http://youtu.be/m6H_WeSMQWY"> </a><span style="color: red;"><a href="http://youtu.be/m6H_WeSMQWY">YouTube</a>. </span></div>
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<b>Indian Inspired Curry Pizza</b></div>
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Now for the grown-ups pizza.<br />
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Combine 1 cup of prepared butter chicken sauce, half of a can of coconut milk and one tsp honey.<br />
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Spread the curry sauce over the dough.<br />
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Put chopped onion, chopped green pepper, pineapple, fresh baby spinach, banana pepper rings, grated cheddar and grated mozzarella cheese.<br />
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We kept our pizza vegetarian, you may add cooked chicken if you would like.<br />
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Place pizzas in the oven at 400 degrees for 20-30 minutes, until the cheese is golden and the crust has browned lightly.<br />
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<b><span style="font-size: large;">Pepperoni and Indian Inspired Curry Pizza</span></b></div>
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<b>Pepperoni Pizza</b><br />
<a href="http://bakergetscookingbreads.blogspot.ca/">One half recipe basic pizza dough</a><br />
213 mls tomato sauce<br />
1/2 tsp garlic powder<br />
1/2 tsp oregano<br />
100 grams sliced pepperoni<br />
3 cups grated mozzarella<br />
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Combine tomato sauce, garlic powder, and oregano. Press dough into a 10x15 inch sheet pan that has been sprayed with non-stick cooking spray. Spread tomato sauce mixture over dough. Lay pepperoni slices over tomato sauce. Top with grated mozzarella cheese. Bake at 400 degrees for 20-30, until cheese is golden and dough is lightly browned.<br />
<b><br /></b><b>Indian Inspired Curry Pizza</b><br />
<a href="http://bakergetscookingbreads.blogspot.ca/">One half recipe basic pizza dough</a><br />
1 cup butter chicken sauce(like pataks brand)<br />
1/2 can coconut milk(combine the solid bits with the liquid)<br />
1 tsp honey<br />
1 cup chopped green pepper<br />
1 cup chopped onion<br />
1 cup fresh baby spinach<br />
1 cup chopped pineapple (I used fresh, you can used canned as well)<br />
1/2 cup banana pepper slices (use more or less, depending in your families tastes)<br />
2 cups grated mozzarella<br />
1 cup grated cheddar<br />
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Combine butter chicken sauce, coconut milk and honey. Press dough into a 10x15 inch sheet pan that has been sprayed with non-stick cooking spray. Spread curry sauce over dough. Layer with vegetables. Top with cheeses. Bake at 400 degrees for 20-30 minute, until cheese is golden and dough is lightly browned.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-41687395747862190522014-04-23T09:27:00.001-07:002014-12-22T09:27:38.121-08:00 Grilled Bruschetta Portabella Mushrooms<div class="separator" style="clear: both; text-align: center;">
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My family loves these mushrooms. I only make them when I can use my barbeque. There are only a few ingredients, but WOW do they have flavour! This dish appeals to vegetarians and meat eaters alike. The mushrooms are very 'meaty' and remind me of steak. If you would prefer to make vegan mushrooms, see the suggestion at the bottom of the recipe.<br />
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There are only a few ingredients. Using the best quality vinegar and oil will take this dish to another level.<br />
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Start with 6 large portobella mushroom caps. Brush the dirt off with a dry paper towel. If they are very dirty you can run them under water very briefly. Mushrooms are like sponges and will absorb any liquid that they come in contact with.<br />
Break the stems off and scoop the gills out with a spoon.<br />
You will have created a nice little cavity in which to put the stuffing.<br />
Combine the marinade ingredients. Spoon the marinade over each side of the mushroom. Salt and pepper both sides. Let them sit at room temp for at least 30 minutes and up to 3 hours(the time in the marinade is flexible, just make sure they sit for a minimum of 30 minutes)<br />
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Combine the stuffing ingredients. Crumbs, tomato, onion, parsley, garlic, parmesan cheese, fresh bread crumbs and melted butter.<br />
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Spoon stuffing into mushroom caps. Sprinkle with a bit of parmesan cheese.<br />
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Grill for 15 minutes on a medium grill. Until the mushrooms are softened and the tops are slightly browned.<br />
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Enjoy this absolutely delicious dish.<br />
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My son asked me to include this picture of him enjoying the mushrooms to prove that kids also like this dish.<br />
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<span style="font-size: large;">Watch me make it on<span style="color: red;"> </span></span><span style="color: red; font-size: large;"><a href="http://youtu.be/Fg2sCArMHU4">Youtube</a></span><br />
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<u><span style="font-size: large;">Grilled Bruschetta Portabella Mushrooms</span></u><br />
4-6 large portabella mushroom caps<br />
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<u>Marinade</u><br />
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<li>1/4 cup cold water</li>
<li>!/4 cup good quality olive oil</li>
<li>2 tbsp. good quality balsamic vinegar</li>
<li>1 clove garlic, minced</li>
<li>1 tsp dried basil</li>
<li>1 tsp dried oregano</li>
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salt and pepper both sides of the mushroom<br />
<u><br /></u><u>Stuffing</u><br />
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<li>3 or 4 cups of fresh bread crumbs. Depending on the size of the mushrooms. I used four cups for the six mushrooms that I made.</li>
<li>4 green onions, chopped</li>
<li>2 large tomatoes seeded and chopped</li>
<li>1 clove garlic, chopped</li>
<li>3 tbsp parmesan cheese, plus more for sprinkling the top</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp pepper</li>
<li>1/3 cup melted butter</li>
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If you would like this dish to be <b>vegan,</b> replace the cheese with nutritional yeast and the butter with vegan margarine.</div>
Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-46447417004566546482014-03-30T15:24:00.001-07:002014-12-22T09:27:48.764-08:00 Fish Fillets in ParchmentMy family loves fish. This is a mild flavoured fish dish that seems to appeal to small people. I hope you give it a try. Another one dish meal, its quick to put together and clean-up is a breeze.<br />
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Start by softening the carrots, onions, and celery in a bit of olive oil. I like to julienne the veggies. You can cut them however you like.</div>
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Cook them for five or ten minutes. They don't have to be completely cooked as they will be cooked some more in the oven.</div>
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Once the veggies are tender. Place about 3/4 cup onto a 9x13 piece of parchment.</div>
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Place a thawed fillet on to of veggies. You can use any fish that you like. This is sole. It is a very thin fillet which is why it only takes 10-15 minutes to cook. If you have a thicker fillet you will have to cook it a bit longer. Season with salt, pepper, and paprika. You can add some lemon pepper or pickled lemon if you would like.</div>
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Add some uncooked asparagus spears. A splash of white wine and a small square of butter.</div>
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First fold the paper in half. Then make small folds starting at one side and going to the other side. You will have a rough semi-circle in the end. Follow the instructions on the video below.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzBnFnvmFTMQJUyPLb5xbFjawQpRmbCb_-NCAhgqmNUtnylZc8K1AgnsORz42-3MOifNkuXKcqWU4NyPYcF2A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAi-Dk3QeiGNlMkRbVOrGC7w8OV7O-XD-c2b2_gv4SqHPFVZRsm0WzrrOBAfqU0Ppj_aSQuvZAZTWpoFbMujVg1xb9A54jvFl1EWD3k0PgAdC-IVo0vcHEmrWU6FCbySnTiSf7eZTKAky/s1600/IMG_1038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAi-Dk3QeiGNlMkRbVOrGC7w8OV7O-XD-c2b2_gv4SqHPFVZRsm0WzrrOBAfqU0Ppj_aSQuvZAZTWpoFbMujVg1xb9A54jvFl1EWD3k0PgAdC-IVo0vcHEmrWU6FCbySnTiSf7eZTKAky/s1600/IMG_1038.JPG" height="150" width="200" /></a><br />
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Put all of the packages onto a sheet pan and put into a 400 degree oven for 10-15 minutes. The packages will puff up a bit because of the steam and the parchment paper will become a little brown on the edges.<br />
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Open the packages carefully. They are hot and full of steam.<br />
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Voila! a Healthy, nutritious, easy supper. My guys love this dish. Serve with rice of you wish. We usually have it with a side salad and skip the carbs. You can broccoli instead of asparagus.<br />
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<span style="font-size: large;"><b>Fish Fillets in Parchment</b></span><br />
5 Frozen sole fillets, thawed (substitute with any fish that you like)<br />
2 ribs celery, julienned<br />
4 carrots, julienned<br />
1 large onion, julienned<br />
2 tbsp olive oil<br />
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Season each fillet with salt, pepper, paprika, lemon pepper or pickled lemon, finely minced( see description at the bottom of recipe)<br />
1 tbsp dry white wine per package<br />
1/2 tsp butter per package<br />
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1 bunch asparagus(can substitute broccoli)<br />
Parchment paper torn into 9x13 rectangles<br />
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Saute carrots, onions, and celery in oil for five to ten minutes. Place about 3/4 cup carrot mixture onto one end of parchment rectangle. Put fish on top of carrot mixture. Sprinkle salt, pepper, paprika and lemon pepper onto fish. Put 4 or five asparagus spears on top of fish. Gently pour wine over top of asparagus and, lastly place the tablespoon of butter on top of asparagus. Fold the paper in half and fold to seal as described in the video. Place package onto a sheet pan and put into a 400 degree oven for 10-15 minutes. Let packages sit for a few minutes and then cut them open, carefully. They will be filled with steam.<br />
<b><br /></b><b>Fish Tip</b>- If your fish has a fishy smell after thawing soak it in some milk for a bit. The smell should be better after that.<br />
<b><br /></b><b><br /></b><b>Pickled Lemon- my new favourite thing. It comes from the middle east where it is used as a condiment and a flavouring for a variety of dishes. Very easy to make and it lasts for months in the fridge. All you need is organic lemons, a glass jar and coarse sea salt. Cut the lemon into eighths. Put a half inch of salt into the bottom of the jar. Put the lemon slices onto the salt. Layer the lemons and salt into the jar. Press the lemons until the juice rises above the lemon. You may need to add more juice. Keep at room temperature for three weeks making sure that the lemons are covered by the juice at all times. After three weeks put the jar into the fridge. </b><b>They will keep for months. </b><b>I like to discard the pulp and rinse well with water. Chop the rind very finely. Especially good on grilled chicken and fish dishes. Use it wherever you want a salty lemony punch.</b><br />
Video tutorial coming soon.<br />
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Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-19240004922664516572014-03-29T14:14:00.002-07:002014-12-22T09:27:59.815-08:00 Auntie Di's Chicken ThighsThis recipe was first introduced to my family by my sister-in-law, Diane. My kids called it Auntie Di's Chicken Thighs, and the name has stuck. I modified the original recipe to suit my family. It is a perennial favourite. My family prefers chicken thighs to chicken breasts, but the recipe works well with either. When barbeque season arrives, you can bet this is on the menu. I always make extra so we can have chicken caesar wraps during the week. See the Salads and dressings tab for my no raw egg, no fish caesar salad dressing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYjeDiEFqkGHWhOo2KqaOCxbG1NZxb5DVTlellVxTKCgEFz3BPPNvHCwTBmJIIJ2wz_-kC1km3QQArGCpzCiaC0S_FC6cl_YadXqZ92O9jEztK41mgmVaCHpyBDO1paGN-ANyjaZB-4ze/s1600/IMG_0969.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYjeDiEFqkGHWhOo2KqaOCxbG1NZxb5DVTlellVxTKCgEFz3BPPNvHCwTBmJIIJ2wz_-kC1km3QQArGCpzCiaC0S_FC6cl_YadXqZ92O9jEztK41mgmVaCHpyBDO1paGN-ANyjaZB-4ze/s1600/IMG_0969.JPG" height="150" width="200" /></a></div>
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1/2 cup soy sauce<br />
!/2 cup thawed lime juice concentrate(can substitute orange juice concentrate or lemon juice concentrate)<br />
2 tsp chicken seasoning (like Mrs. Dash 'chicken grilling blends')<br />
zest from one lemon<br />
1 tsp minced garlic<br />
16-20 chicken thighs (or 6-8 chicken breast)<br />
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Combine the first six ingredients, Stir to combine. Unroll the chicken thigh and place into a ziplock plastic bag. Refrigerate for about 5 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1Sgy1tASszs0qGKSOq0mzq7XVX73poIg6AkMxpp5X_fcbAaXHiMxCfmAOAA76osCw06cewzq7R9IS2OmjdwdYjmN11QA6VIGChMHbLW63r3JEUXEnBUkBUkWdGbygCdPrmLqBuNYM-K0/s1600/IMG_0971.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1Sgy1tASszs0qGKSOq0mzq7XVX73poIg6AkMxpp5X_fcbAaXHiMxCfmAOAA76osCw06cewzq7R9IS2OmjdwdYjmN11QA6VIGChMHbLW63r3JEUXEnBUkBUkWdGbygCdPrmLqBuNYM-K0/s1600/IMG_0971.JPG" height="150" width="200" /></a>Bring the chicken out of the fridge for one hour before grilling. Preheat barbecue and cook for 15-20 min, until juices run clear and there is no more pink inside the chicken.<br />
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Just the best, easiest marinated chicken ever. This is a great one to have in your summertime arsenal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cwam79V2pUa4XCju_cstEZxLFbLStbnbMaYGuo-EINkRR5-wVjEqiZ8eh_GCaL7jZwtE76DLIu-iZmH5ctRLGPwVO2OaCLJNIL7f1wJur1-2Y_zRxGQdGb8oY86H-wgDIgUjtuhvJFWQ/s1600/IMG_0973.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cwam79V2pUa4XCju_cstEZxLFbLStbnbMaYGuo-EINkRR5-wVjEqiZ8eh_GCaL7jZwtE76DLIu-iZmH5ctRLGPwVO2OaCLJNIL7f1wJur1-2Y_zRxGQdGb8oY86H-wgDIgUjtuhvJFWQ/s1600/IMG_0973.JPG" height="150" width="200" /> </a></div>
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<span style="font-size: large;"><b>Spin-off weekday meal</b></span>- Don't forget to save some for chicken caesar wraps. Place sliced, cold chicken and romaine lettuce on to flour tortillas. Top with caesar salad dressing. Wrap and go. <span style="font-size: large;"><b>Presto! Supper on the go.</b></span></div>
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<span style="font-size: large;"><b>Check out the video on <a href="http://www.youtube.com/watch?v=u8yPb9PKGP0&feature=youtu.be">You Tube</a></b></span></div>
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Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-17147920994976214682014-03-22T19:29:00.001-07:002014-12-22T09:28:08.144-08:00 JambalayaI call this Roses Jambalaya. Named for a former co-worker that shared the basic recipe with me. I'm not sure how authentic it is, but I do know it is very tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdRMJYF97itQ_N9PslpDtnk3dHMbPSup7Quu9VIq6qXyKt7qDVx9gtT4ORVp2N3nwaF4ehjvPVtoZr-terOTCrm67GWPWeSVU1Ixuobl9SrnZNwqWj_yz8QjhDni9UoQnh_WmfcNKXXsi/s1600/IMG_1000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdRMJYF97itQ_N9PslpDtnk3dHMbPSup7Quu9VIq6qXyKt7qDVx9gtT4ORVp2N3nwaF4ehjvPVtoZr-terOTCrm67GWPWeSVU1Ixuobl9SrnZNwqWj_yz8QjhDni9UoQnh_WmfcNKXXsi/s1600/IMG_1000.JPG" height="240" width="320" /></a></div>
1/2 pound Italian Sausage, removed from the casing and broken into bite sized pieces<br />
1-2 chicken breasts or 3-4 chicken thighs<br />
1/2 pound uncooked, peeled, de-viened shrimp<br />
2 cups white, long grained rice<br />
2 cups pureed tomatoes<br />
2 cups chicken broth<br />
1 onion, chopped<br />
1 green pepper chopped<br />
2 ribs celery, chopped<br />
2 tbsp oil<br />
2 tbsp flour<br />
1 clove garlic, minced<br />
1 bay leaf<br />
1 tsp oregano<br />
1/2 tsp dried thyme<br />
Salt and pepper to taste<br />
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Start by browning the chicken and sausage in a large Dutch oven. Add some oil if you need.<br />
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Remove browned meat from the pot. Add the chopped onion, celery and green pepper. This is known as the holy trinity in the New Orleans area. Sauté the vegetables for about 5 minutes. Add 2 tbsp oil and 2 tbsp flour. Cook, stirring often, until flour has browned slightly.</div>
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Add rice, broth and tomatoes. Bring to a boil, reduce heat. Place shrimp into the pot and simmer, covered on low for 30 minutes. After 30 minutes, stir and check to see if rice is done. It will take longer than normal to cook the rice due to the acid in the tomatoes. If rice is not done. Stir the pot, cover and cook another 10 minutes. Repeat the process until the rice has softened.</div>
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A great one pot meal. My family loves it. Makes a large pot and reheats well. Season well, rice absorbs salt. It will need a bit of salt.</div>
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Great for a quick weekday meal.</div>
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Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-39778869618715890162014-03-19T17:21:00.004-07:002014-12-22T09:28:18.313-08:00 Weekend Tacos<div style="text-align: center;">
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No need to buy pre-packaged taco mix.<br />
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One of my families favourites. I double or triple the recipe. Freeze some or save some for later in the week. I don't know why but if I serve the same thing the next day, I often have resistance. My kids say "I don't like leftovers". If I wait a few days and serve it again, say like on Wednesday or Thursday they seem to forget that they had the same thing on the weekend. Never say the 'L' word.<br />
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Hope this works for your family<br />
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<span style="font-size: large;"><b>Taco Spice Mix</b></span></div>
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Use a glass container that holds approximately 1 1/2 to 2 cups<br />
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4 tbsp dried minced dried onion<br />
4 tbsp chili powder<br />
4 tsp cornstarch<br />
3 tsp cumin<br />
2 tsp sugar or xylitol(optional)<br />
1 1/2 tsp salt<br />
3 tsp garlic powder<br />
1 1/2 tsp hot pepper flakes<br />
3 tsp beef bouillon<br />
2 tsp dried oregano<br />
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Layer ingredients in jar in order. Seal jar and shake well. Sprinkle 3 tbsp over 1 1/2 pounds of browned ground beef or chicken. Add 1 cup water. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Jgi8gq_L3xdqGtVWi7ssM_1Ay_xgLRg-MGtLuVuYYYEem-lWmTLK3wuE4MwL8hMh1aQA0sO9S30OrWVhu3FonjPaYfzzN1V6IFtjME4i_Fp9A_IOdUVA9btYz5kNDoE5rARIvJy_llI/s1600/IMG_0937.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Jgi8gq_L3xdqGtVWi7ssM_1Ay_xgLRg-MGtLuVuYYYEem-lWmTLK3wuE4MwL8hMh1aQA0sO9S30OrWVhu3FonjPaYfzzN1V6IFtjME4i_Fp9A_IOdUVA9btYz5kNDoE5rARIvJy_llI/s1600/IMG_0937.JPG" height="240" width="320" /></a><br />
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Serve with chopped green/red peppers, chopped green onions, sour cream, salsa, chopped tomatoes, shredded lettuce, chopped jalapeño peppers, lime slices, cilantro, or whatever your family likes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmDw0lR9cPx_ifcSO3dVeDcYMiFwnn-jc7zPZUWk9YgqHPr0kOrLHG_9KmS76AzZlfEqmB70YXTF__8hB1ldpR2XTpuBjw0Kn5166EZn06TulH3lOtkNNXGM2HWEOvTT7WQYl1ADzZH8/s1600/IMG_0935.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmDw0lR9cPx_ifcSO3dVeDcYMiFwnn-jc7zPZUWk9YgqHPr0kOrLHG_9KmS76AzZlfEqmB70YXTF__8hB1ldpR2XTpuBjw0Kn5166EZn06TulH3lOtkNNXGM2HWEOvTT7WQYl1ADzZH8/s1600/IMG_0935.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tmlZKk7FAXqZOMoviMVxWrNm3swlxKpMw2GiD09-ndOa6D_I9Z-nULkJaoj9OPqkZya73QBd-ZT7vCpZ116b5NZ6zAGcjR3jaMuTbculQ76a2zjRHY3USsSJh5DftLs95avf-eBRFOI/s1600/IMG_0939.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tmlZKk7FAXqZOMoviMVxWrNm3swlxKpMw2GiD09-ndOa6D_I9Z-nULkJaoj9OPqkZya73QBd-ZT7vCpZ116b5NZ6zAGcjR3jaMuTbculQ76a2zjRHY3USsSJh5DftLs95avf-eBRFOI/s1600/IMG_0939.JPG" height="212" width="320" /></a>Pile the stuff onto flour or corn tortillas. Yum. Happy family!</div>
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Keep jar of taco mix in sealed jar in cupboard. Print a copy of the ingredients and tape it to the jar so its easy to fill it as you need to. I'v added the directions as well, so that my older children can make this too.<br />
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<b><br /></b><span style="font-size: large;"><b>Spin-off Week day Supper</b></span><br />
<b>Double or tripple the amount of beef and taco seasoning. Save a couple of cups for later in the week. Remember, don't call them leftovers. The seasoned meat also freezes well. No need to order in.</b>Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0tag:blogger.com,1999:blog-3415114500147870910.post-91614230577363330502014-03-19T17:20:00.002-07:002014-12-22T09:28:27.398-08:00 Slow-cooker Spaghetti and Meatballs<br />
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Spin-off week day meal following recipe<br />
<span style="font-size: large;"><u><br /></u></span>This is a great make ahead meal. I make it often as it is requested often. It is a very kid friendly kind of dish. This sauce is complex and balanced. The sauce is a basic marinara sauce that is adaptable to many other dishes. Sometimes we have it with pasta with no meatballs for a satisfying vegetarian supper. I also make biscuit pizza rolls as a quick lunch (recipe and video coming soon).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Wzs-JUN_aPui7L2zqWUKhKfisfDfoghCSBXmOW22XrzqlbkRL0X8mx01wMp9esQ5IoalSzkosBn48hDvRyHwR6D-lgYbHnh8Zy7QEwt-VyjRCjBrdm9235tYiCR_tEv0I-1nAQywL28/s1600/IMG_0885.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Wzs-JUN_aPui7L2zqWUKhKfisfDfoghCSBXmOW22XrzqlbkRL0X8mx01wMp9esQ5IoalSzkosBn48hDvRyHwR6D-lgYbHnh8Zy7QEwt-VyjRCjBrdm9235tYiCR_tEv0I-1nAQywL28/s1600/IMG_0885.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;"><u><br /></u></span>1 large onion, diced<br />
3 cloves of garlic, finely chopped<br />
1 tbsp olive oil<br />
2-26 oz cans plum tomatoes, purried<br />
2-19 oz cans tomato sauce<br />
1-6oz can tomato paste<br />
3/4 cup dry red wine<br />
1 tsp dried basil<br />
1 tsp dried oregano<br />
1 tsp dried rosemary<br />
1 tsp salt<br />
2 tsp sugar<br />
1/4 tsp hot pepper flakes<br />
20-30 small pre-cooked meatballs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflD9ckCDW7KYFVpXW4fp7m7iD-7sHZNvAhYFhb-C4KLV_MZ65XVtFSr2_J6jjOlznW1PKQxPq92hpvaEUHh__mt6SjNcZCLiDw3V2PxPzpjb-86MxgLVLktCaXZnXRGrIGejups_DGsM/s1600/IMG_0897.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflD9ckCDW7KYFVpXW4fp7m7iD-7sHZNvAhYFhb-C4KLV_MZ65XVtFSr2_J6jjOlznW1PKQxPq92hpvaEUHh__mt6SjNcZCLiDw3V2PxPzpjb-86MxgLVLktCaXZnXRGrIGejups_DGsM/s1600/IMG_0897.JPG" height="150" width="200" /></a>Saute onion and garlic in olive oil for 5 minutes until onions are translucent.Add tomato paste to onions and cook until paste deepens in colour. Add wine to onions and garlic. If you want, you can omit the wine but it does add to the depth of flavour. Combine everything into a large slow cooker. You can do this the night before you are planning to serve this(refrigerate overnight). In the morning, before you go to work, turn the slow cooker on low. It will be perfect when you get home from work. Just cook some pasta and presto, an awesome, nutritious, not pre packaged supper.<br />
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My family likes to top their bowls with freshly ground pepper and freshly grated parmesan cheese.<br />
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Alternately you can cook this on high for 4-5 hours. It makes a ton and freezes well. I recommend freezing the sauce and meatballs separately as the meatballs tend to break when frozen with the sauce.<br />
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Pin the recipe on<a href="http://www.pinterest.com/Bakergetscookin/my-food/" target="_blank"> pinterest</a><br />
Watch the video on <a href="http://youtu.be/Wgx8DAEgqRI" target="_blank">you tube</a>. See my knife sharpening demonstration and the secret to make your pasta taste awesome.<br />
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<span style="font-size: large;"><b>Spin-off weekday supper</b></span></div>
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<b>Just save about 2 cups of sauce to have with pasta later in the week. Have it with or without meatballs. Or if you prefer add browned ground beef or chicken.</b><br />
<b>Freeze the sauce in 2 cup containers for suppers in a pinch. No need to order out. Stay tuned for pizza biscuit roll in the lunch section.</b>Anonymoushttp://www.blogger.com/profile/15116676705207217400noreply@blogger.com0