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Monday, October 9, 2017

Happy Canadian Thanksgiving!

Give from the heart. Share with love. Be grateful. That is the message from our house to yours, this Thanksgiving Day. 



What to do with Turkey Lurkey? Check the Index for the word on the bird - ideas for some delicious dishes made with the leftovers! See Main Dish: Poultry (Turkey) for a number of excellent recipes.


This Autumn-themed tablecloth needs no ironing - ideal!

You'll feel and be more organized with dessert plates at the ready.

Tuesday, October 3, 2017

Sambuca Prawns

This excellent stove-top recipe looks complex, but isnt. Be sure to use prawns about 1-1/2 inches
Colorfully exotic: Sambuca Prawns
(38 mm) long - not shrimp. Prepare and assemble all ingredients before starting.



Sambuca Prawns:

3 slices bacon, in medium dice
2 cloves garlic, finely diced
2 tbsp. (30 mL) finely diced ginger
4 green onions, finely sliced
1 jalapeño pepper, finely sliced, seeds removed
2 tbsp. (30 mL) olive oil
Fresh or thawed raw prawns, peeled or unpeeled
1/2 c. (125 mL) white Sambuca liqueur (see Note)
Fresh baby Romaine lettuce, chopped in 1/2 in. (13 mm) pieces, as needed on serving plate (see Further Note)
1 medium mango, peeled, stone removed, in medium dice
1 medium tomato, peeled, sectioned in eighths

In skillet on medium-high heat, fry bacon until crisp. Drain and blot dry. Set aside. With a paper towel, wipe out skillet until no fat remains. Using same skillet on medium-high heat, sauté garlic, ginger, green onions, and jalapeño pepper 2-to-3 min. in olive oil. 

Add prawns, sautéeing until prawns turn pink and are lightly cooked, about 1 min. on each sideStir in Sambuca, simmering about 2 min., until flavors blend and some of the Sambuca is absorbed. 

In small bowl,
combine reserved bacon, mango and tomato as prawn mixture simmers. Spread Romaine over serving platter. spooning with hot prawn mixture. Immediately decorate with bacon, mango and tomato. Serve at once.


Note: Sambuca is a strongly flavored anise-based liqueur. Any quality brand will do: Ouzo works well.

Further Note: Substitute uncooked baby spinach, stems removed, if you prefer. 

Monday, October 2, 2017

Spicy BBQ Peppers, Zucchini, and Mushrooms

Husband Ron has been making this outstanding recipe for many years. I finally asked him how he does it!

Spicy BBQ Peppers, Zucchini, and Mushrooms:

Assorted sweet bell peppers, seeded and quartered, as needed
One zucchini, unpeeled, 10-to-12 in. (254-to-305 mm) long and cut into thirds, as needed 
Large white button mushrooms or brown crimini mushrooms, whole, as needed
Olive oil, as needed
Chili oil, as needed
Seasoning salt, as needed

Preheat barbecue to 375-to-400 deg. F. Place prepared fresh vegetables into plastic bag. Add just enough olive oil to coat vegetables, shaking gently. Drizzle on just enough chili oil to season vegetables, shaking gently. Sprinkle on just enough seasoning salt to flavor, shaking gently. 

Place vegetables directly on grill at the same time. Barbecue mushrooms 10 min., turning occasionally. Barbecue bell peppers and zucchini, skin-side down, about 6 min. Turn and barbecue a further 4 min. Transfer to heated serving plate.

Saturday, September 16, 2017

Nicole’s Plum Pie

This is a fantastic dessert! To make it, I adapted one of my favorite cake recipes (Company Plum Cake, indexed under Desserts: Cakes (Company Plum)



I increased the ingredients by 1-1/2 times, omitting the cakes glaze. Why did I do this? The cake is small, which means that much of it is an edge piece.




The pie is generous, with only a small amount of edge and plenty of moist, delicious plums. Judging by my taste testers’ comments, the idea to switch up the cake to a pie worked! Even though I’ve made and enjoyed this cake for four decades, I found the pie superior. 

Nicole’s Plum Pie:

To Prepare the Streusel Topping for the Pie:

3/4 c. (180 mL) brown sugar, packed
1-1/2 (7 mL) tsp. cinnamon
1/3 c. (80 mL) butter or margarine, softened

In small bowl, combine brown sugar and cinnamon until thoroughly mixed. Using a fork, cut in butter or margarine until well-mixed and crumbly. Set aside.

To Prepare the Pie:

¼ c. + 2 tbsp. (90 mL) butter or margarine, softened
1-1/2 c. (375 mL) granulated sugar
3 large eggs, separated
2-1/4 c. (560 mL) all-purpose flour
1-1/2 tsp. (7 mL) baking powder
3/4 c. (180 mL) milk
About 15 prune plums, halved and pitted

Preheat oven to 350 deg. F. Spray-grease 10-in. glass pie dish. Cream butter and sugar until no grainy texture remains when you rub creamed mixture between thumb and index finger. Add egg yolks, continuing to beat well. Combine flour and baking powder in a separate bowl. Add flour mixture into butter-egg mixture in alternate thirds with milk. In another bowl, whip egg whites until stiff, gently folding into batter. 

Pour batter into pie dish, smoothing with spatula. Place halved prune plums lightly onto batter. Sprinkle Streusel Topping over plums. Bake 45-to-55 min. Best served warm. Makes 8-to-10 servings.

Note: This pie is very moist. It may slop over its dish during baking. Place foil or another oven protector over rack before baking. 


Thursday, September 14, 2017

Triple-Chocolate Chocolate Cookies

If you don’t eat cookies often, you may as well have outstanding ones when you do. These are soft and chewy and really quite extraordinary. 

Triple Chocolate Chocolate Cookies:
Excellent in every way!


Triple-Chocolate Chocolate Cookies:

1-1/4 c. (300 mL) butter or margarine, softened
2 c. (500 mL) granulated sugar
2 large eggs, room temperature
2 tsp. (10 mL) vanilla extract
2 c. (500 mL) all-purpose flour
1 tsp. (5 mL) baking soda
1/2 tsp. (2 mL) salt
3/4 c. (175 mL) cocoa powder, sifted
1 c. (250 mL) semi-sweet chocolate chips
1 c. (250 mL) white chocolate chips

Preheat oven to 350 deg. F. Line ungreased cookie sheet with parchment paper. 

In large mixing bowl, beat butter or margarine, adding granulated sugar a little at a time until light and fluffy. Add eggs and vanilla, mixing well. In small bowl, combine flour, baking soda, salt, cocoa powder. Gradually add to mixer bowl, beating well after each addition. Stir in chocolate chips.

Drop by teaspoonsful onto large cookie sheet. Bake 8 or 9 min. Cookies will be soft, rising during baking and flattening as they cool. Makes 4-1/2 dozen. 

Monday, May 22, 2017

World’s Best Window Cleaner

Wow! You’ve got to try this!

Worlds Best Window Cleaner:

5 qt. (4.7 L) water
5 c. (1.2 L) white vinegar
5 tsp. liquid dish detergent

Pour into bucket. Slosh it on. Hose it down. Squeegie dry. 

You’d better boost your accident insurance because youll be smashing into the windows like crazy because they’re so clean. This is amazing! 


Goodbye, high-priced commercial brand! Goodbye, streaks! 

Friday, May 19, 2017

Classic Beef Stroganoff

I recently found this recipe - once a family favorite - tucked away in my files. I’ve made it twice in the past few weeks, never quite quick enough to leap up and grab the camera. A couple of tips based on personal preference: 

Don’t substitute Greek yogurt for the sour cream this recipe calls for. Yogurt has a slightly acidic under-taste - not the soft, creamy taste that makes Beef Stroganoff so delicious. Do use broad noodles and no other pasta. They feel exactly right on the palate for this dish. I like every type of pasta - but strongly prefer broad noodles in this recipe. 

And Dollinks … While you certainly can use dried parsley flakes, I greatly prefer garnishing this with fresh, chopped parsley for its color, taste, and micronutrients. Parsley is easy to grow inside or out. Read this and parsley will soon become your favorite herb! http://www.whfoods.com/genpage.php?dbid=100&tname=foodspice

Classic Beef Stroganoff:

1 medium onion, sliced
1 c. (250 mL) sliced mushrooms
1 large garlic clove, crushed
3 tbsp. (45 mL) butter or margarine, divided
1/2 lb. (250 g) boneless sirloin, divided (see Economy Note)
Seasoned flour, as needed
One 10-oz. (284 mL) can condensed cream of mushroom soup
1 tsp. (5 mL) Worcestershire sauce
1 c. (250 mL) dairy sour cream
Salt and pepper, to taste
Hot broad noodles, as needed, cooked and drained according to package directions 
Chopped fresh parsley, as garnish

In a deep skillet, sauté onion, mushrooms, and garlic until soft and golden in 1 tbsp. (15 mL) butter or margarine. Remove from skillet and set aside.

Cut sirloin into thin strips. In a plastic bag, shake meat together with seasoned flour. Brown in the remaining 2 tbsp. (30 mL) butter or margarine for about 5 min., turning often. Add soup, Worcestershire sauce, and reserved onion mixture. Simmer, covered, 7-to-10 min., or until meat is cooked through and tender.

Over low heat, blend in sour cream, stirring occasionally. Do not boil. Season to taste. Pour over hot cooked noodles. Garnish with fresh parsley. Serves 6.

Economy Note: Or ... slice leftover roast beef into strips, cooking just until heated through.

For Beef Stroganoff “Stew, check the recipe immediately below, on today’s date.

Beef Stroganoff “Stew”

This oven-baked Stroganoff is a departure from the usual. It’s easy, quick, and inexpensive.

Beef Stroganoff “Stew”:

2 tsp. (10 mL) canola oil
1-1/2 lb. (0.7 kg) lean stewing beef, in bite-sized chunks
Seasoned flour, as needed
4 tbsp. (60 mL) butter or margarine, divided
2 onions, sliced
2 c. (500 mL) fresh mushrooms, halved
1 large garlic clove, crushed
2 tbsp. (30 mL) margarine
Salt and pepper
1 c. (250 mL) beef broth
1 tbsp. (15 mL) cornstarch
1 tbsp. (15 mL) tomato paste
1 c. (250 mL) sour cream
Hot broad noodles, as needed, cooked and drained according to package directions
Chopped fresh parsley, as garnish

Preheat oven to 325 deg. F. Heat oil in skillet until almost sizzling. In a plastic bag, shake meat together with seasoned flour. Add floured beef to skillet, turning often, just until browned. Remove to ovenproof casserole. 

In 2 tbsp. (30 mL) margarine, sauté onion, mushrooms, and garlic until soft and golden. Season to taste.

In small bowl, whisk together beef broth, cornstarch, and tomato paste. Over medium heat in skillet, stir into onions, mushrooms, and garlic. Remove from heat, slowly stirring in sour cream until well blended. 

Pour sauce over meat. Cover and bake 1 hr. Lower heat to 200 deg. F. With casserole still covered, continue baking 2 hr. until meat is tender. If sauce reduces too much, add 1/2 c. (125 mL) water in final hour. Serve over hot broad noodles. Garnish with fresh parsley. Serves 6.

Note: Also see the Classic Beef Stroganoff recipe immediately above, on today’s date.

Thursday, March 2, 2017

African Fire Pork Stew

Turn up the heat! This is fabulous, Dollinks, fabulous! As with any stew, this recipe takes time … Allow 4-to-4-1/2 hours if you use dried chilis; about 3 hours with fresh ones. That’s a long time, but worth it. I started cooking this in a 3 qt. (2.8 L) pot on the stove, but as I added more and more to the pot, I transferred the works into a 5 qt. (4.7 L) pot. Adding more and still more, I split the stew between both pots. At the end of what seemed a very long cooking time, we pronounced it delicious! 

African Fire Pork Stew:

6 small dried red chilis
3 lb. (1.5 kg) pork butt 
3 tbsp. (45 mL) canola oil
2 large onions, coarsely chopped
6 garlic cloves, coarsely chopped
6 fresh jalapēno peppers, seeded and coarsely chopped 
2 tbsp. (30 mL) coarsely chopped fresh ginger
1 tbsp. (15 mL) paprika
2 tsp. (10 mL) ground allspice
2 tsp. (10 mL) ground cinnamon
2 tsp. (10 mL) ground coriander
2 tsp. (10 mL) ground nutmeg
2 tbsp. (30 mL) dark brown sugar
5 c. (1.25 L) beef stock
One 26. fl. oz. (796 mL) can diced tomatoes, undrained
3/4 c. (175 mL) unsalted peanuts
4 medium-sized (about 3 lb. or 750 g) sweet potatoes, peeled and sliced into 3/4-in. (2-cm) pieces
1/4 c. (60 mL) red wine vinegar
Salt and freshly ground pepper, to taste
Chopped fresh parsley, as garnish

Read recipe and all Notes before starting; prepare and assemble ingredients as dried chilis soften.
Cover dried chilis with boiling water (See Chili Note). Soak 2 hr. or until soft. Drain, chop coarsely, and set aside.
Trim and discard pork fat (see Pork Note). Slice meat into 1-in. (2.5 cm) pieces. In large, heavy, lidded pot, heat oil over high heat. Add pork, onions, garlic (see Garlic Clove Note), and jalapēno peppers (see Jalapēno Pepper Note). Sauté 7-to-10 min. until pork loses its pink but is not cooked through. 
Lower heat to medium, adding ginger, paprika, allspice, cinnamon, coriander, nutmeg, and sugar. Cook 5 min., stirring frequently. 
Add stock, bringing to a boil over high heat. Add tomatoes, peanuts, and reserved red chilis (with stems discarded but seeds intact). Reduce heat to medium. Cook, uncovered, 1 hr., stirring occasionally. 
Add sweet potatoes and vinegar. Cook, covered, just above simmering 40-to-45 min., or until meat and potatoes are tender. Season (see Seasoning Note), garnishing with parsley. Serves 8.

Chili Note: There’s no need to soften fresh red chilis; skip this step.


Fresh red chilis ... Hot, hot, hot!

Pork Note: Weigh pork after de-fatting. Masochists and fools like me will say: “I’m not going to spend an extra 50¢ per lb. ($1 per kg) to buy stew-sized pieces of pork when I can easily do that myself!” How much do you value your time? Pork can be quite fatty, and one of the chunks I bought was loaded with far and gristle running through the grain. It may be worth paying the extra to have the work done for you. Fortunately, I also bought a pork roast with only a thick sheath of fat over its top, and flawless meat. This was easy to cube. Any raw meat is easiest to slice if it’s partially frozen, as this second chunk was. 


Choose the least fatty pork possible! I did not!

Quite a chore ... Fat and gristle inside and out!

So much easier! Only one large sheath of fat over this 
piece - easy to remove from partially frozen meat.

Heres some of what I removed! Lesson: Buy diced
pork to check the amount of fat inside.

Garlic Clove Note: Pressing on a fresh bulb of garlic cloves with  the flat side of a meat mallet or heavy cleaver will loosen its skin as well as the skins of the cloves inside. 

Jalapēno Pepper Note: A grapefruit knife is the ideal tool to strip away the inner membrane and seeds of these and any other peppers. 


Add pork, onions, garlic, and jalapēno peppers. Stir well.

Two hours later ... 

Serve! An outstanding stew - but very spicy!

Seasoning Note: I used freshly ground sea salt and freshly ground black peppercorns - but only a whisper. With the many spices and peppers in this stew, you don’t need much.

Saturday, February 11, 2017

Ron’s Hot-Cha-Cha Chicken Wings

I made these last night, from an easy recipe Ron invented. No photos, folks! My fingers were too sticky! These wings aren’t lose-your-lips hot - they’re just pleasantly hot.

This recipe requires extra time for marination

Ron’s Hot-Cha-Cha Chicken Wings:

1 c. (250 mL) dark soy sauce
6 or 7 medium garlic cloves, crushed
1/4 c. (60 mL) liquid honey
1/2 tsp. (25 mL) cayenne pepper
1/4 tsp. (1.25 mL) dried thyme (powder)
1/4 tsp. (1.25 mL) cumin
2 tsp. (10 mL) chili oil
2.5 lb. (1.13 kg) chicken wings, tips removed and cut at joints as “drumettes”

Preheat oven to 375 deg. F. In small bowl, combine all ingredients except chicken, mixing well. Marinade 3-to-4 hr., turning occasionally. Place chicken in shallow baking pan with marinade. Bake 30-to-35 min., stirring halfway through. Serve hot or cold. Makes 8 appetizer servings or two main-dish servings. 

Friday, February 3, 2017

The Super Bowl!

W-e-e-ll, Dollinks! As you know, Im not cooking much, these days. However! If youre looking for some great football recipes, check my past posts in the Index. Scroll down the Fs until you come to Football Faves, and youll find a pretty good selection. Love, kisses, hugs, and platonic handshakes - take your pick. Happy Super Bowl Sunday! 

xox  Nicole

PS: Here’s my personal “super bowl.” 




Saturday, January 14, 2017

Greek Meat Pie

Greek Meat Pie
Although I almost never use veal, the combination of ground veal, beef, and pork softens the texture of this no-pastry meat pie, rather than presenting the “knobbly” texture of most meat loaves or pies. Preparing the ingredients before you start seems to make it all move along faster. It’s fun inventing recipes; I don’t do it often enough. This one’s my own creation.

Greek Meat Pie:

1 (15 mL) tbsp. canola oil
3 tbsp. (45 mL) red onion, finely chopped
1 clove garlic, minced
Equal thirds ground beef, ground pork, and ground veal, together  totaling 1-1/2 lb. (680 g)
1 egg
1/3 c. (80 mL) fine, dry bread crumbs
1/4 tsp. (1 mL) dried thyme
1/8 tsp. (0.5 mL) salt
1/4 tsp. (1 mL) fine pepper 
1/3 c. (80 mL) drained, rinsed, crumbled feta
3 tbsp. (45 mL) drained, pitted, coarsely chopped black olives
3 tbsp. (45 mL) diced green pepper
1/4 c. (60 mL) plus 2 tbsp. (30 mL) grated mozzarella cheese, divided
1/2 c. (125 mL)  tomato sauce
2 tbsp. (30 mL) commercial, shake-on Parmesan cheese (optional)

Preheat oven to 350 deg. F. Assemble and prepare all ingredients before starting. Heat oil over medium setting, adding onion and garlic until softened. Set aside to cool.

Combine beef, pork, and veal with softened onion and garlic, kneading with clean fingers until all are evenly distributed. Add egg to meat mixture, combining well. In a small bowl, combine bread crumbs with seasonings, kneading evenly into meat mixture. Divide meat mixture into two equal portions, pressing half into 8x8 in. (20-x20 cm) baking dish. Sprinkle with feta, olives, green pepper, and 1/4 c. (60 mL) mozzarella. Lightly flatten and press remaining meat over feta mixture. 

Spoon with tomato sauce, using spatula or back of spoon to spread evenly over meat. Sprinkle with Parmesan and/or remaining 2 tbsp. (30 mL) mozzarella. Bake, uncovered, 25-to-30 min.

Note: Should you make this meat loaf in a standard loaf pan, you’ll need to bake it, uncovered, 55-to-60 min. Remove from baking dish with slotted spoon or spatula, leaving the fat in the casserole dish rather than on your plate.


About 1/2 lb. (226 g) each of pork, veal, and beef.

Combine meats thoroughly.

Onion, garlic, and thyme, ready to be sautéed and mixed with meats.

Whisk egg into meats.

Press half meat into casserole; use
a pie pan, if you prefer.

Monday, January 9, 2017

Glazed Banana-and-Eggnog Loaf

I have been a very naughty blogger. Bad, Nicole! Bad! Bad!

But I have been cooking. Now and then. Whenever the mood hits. Which it hasn’t, too often. Ron has now adopted the role of chief chef. But this is my blog - not Ron’s. And that’s your bad luck.

If, by chance, you still have some commercial eggnog languishing in the fridge or the freezer (as I did, until I prepared this recipe), this superb Glazed Banana-and-Eggnog Loaf is so tasty that I doubled the recipe. Because doubling it was such a smart idea and a time-saver, I’ve given you that version. 

As Ron sliced the loaves very thinly, I separated each piece with a strip of wax paper, tucking everything into an airtight box destined for the freezer. These easy-to-separate slices thaw in a flash. The glaze makes these extra-special. Don’t omit it!

Glazed Banana-and-Eggnog Loaf:

1 c. (250 mL) butter or margarine, softened
3 c. (750 mL) granulated sugar
4 large eggs, room temperature
4 medium (about 2 c. or 500 mL) mashed, ripe bananas (see Note
1/2 c. (125 mL) commercial eggnog
2 tsp. (10 mL) vanilla extract
3-1/2 c. (875 mL) all-purpose flour
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) nutmeg
1/4 tsp. (1 mL) salt
1/4 tsp. (1 mL) baking soda

Preheat oven to 350 deg. F. Spray-grease the insides of two standard 9 x 5” loaf pans, laying a piece of parchment cut to fit on bottom. Set aside. 

To a large bowl, add butter or margarine and granulated sugar, beating with an electric mixer until well combined. Add eggs one at a time, eating after each addition. Beat in bananas, eggnog, and vanilla. Set aside.

To a second large bowl, add flour, baking powder, nutmeg, salt, and baking soda in one-third portions to liquid ingredients, combining well and beating after each addition. Pour equal divisions of batter into baking pans. Bake 50-to-60 min. or until toothpick inserted at center of each loaf emerges clean and dry. 

Cool in pans 10 min. before turning out on wire racks. Glaze loaves while still warm.

Eggnog Glaze:

1-1/2 c. (375 mL) sifted icing sugar (powdered or confectioners sugar)
3-4 tbsp. (45-to-60 mL) commercial eggnog

Stir eggnog into sifted sugar one tablespoon at a time, hand-mixing between additions and adding more sugar and more eggnog until desired consistency. Spread glaze over entire top and sides of loaf rather than drizzling it over. Allow glaze to set until loaves are fully cool. Slice loaves into 3/8-in. (9.5 mm) pieces. Serve at once or freeze for future use, as described in recipe’s introduction.

Note: Use over-ripe bananas immediately or frozen directly in their skins for this and other purposes. Never waste over-ripe bananas!

This large, deep bowl is perfect for big mixing jobs!

Slice thinly after glaze sets.

I cannot praise this excellent loaf highly enough!

Kristin Stone of Little Elm, TX, came up with this recipe, 
which I’ve modified slightly. The glaze recipe is mine.