Friday, July 7, 2017

Cabbage Noodle Salad

I had this at a BBQ yesterday and loved it. It's almost identical to what I've always done - it's the soy sauce that makes it different.

1 small head cabbage,
1/2 cup diced onions,
3/4 cup diced celery,
1 pkg of ichiban broken up,
1/4 cup roasted salted sunflower seeds.

Combine and toss with dressing.

1 tablespoon sugar,
1 pkg of ichiban seasoning,
1/2 cup canola oil,
3 tablespoons soy sauce,
3 tablespoons white vinegar,
pepper to taste.

Tuesday, January 3, 2017

Rosemary Buns

I make these using the dough setting on my bread maker.

It makes a single pan of really really yummy buns.

Saturday, August 1, 2015

Fresh Veggie Pasta

This pasta is faintly based on a recipe from Chef John

But almost none of the ingredients are the same:

I started with mostly cooked bacon (I keep it in the freezer).  I diced it fine and started frying it.

Next, diced onions and peppers were added - doing the blotting thing with the towel.

When they were cooked, in went the mostly cooked penne.

Coffee cream, frozen corn and fresh ground pepper went in next.

When the cream was mostly soaked into the penne, tomatoes, fresh basil and parsley were stirred in.

I forgot the parm.  I meant to parm.

*shrug*  It tasted really good without it.

Monday, June 1, 2015


This is a "reprint" from my mother's blog.

As part of our family gathering today, Flaviana taught several of us how to make my favourite Filipino dish, Pancit. 

A little research taught me that Pancit is really a generic term for noodles but this is the only version I have eaten.  Flaviana did say that she does make variations in the vegetables depending on what is on hand.

She started by sauteing garlic in oil and then adding onions. 

 After a while she added chicken and soy sauce and cooked it for a while. If she had been at home she would then have been chopping up the vegetables, but on this occasion they were conveniently all ready chopped and waiting in ziploc bags.  They included savoy cabbage, carrots and celery. Before adding them, she pulled out half of the meat.

After the vegetables were cooked, they were removed and she returned the chicken, any juices, and some hot water to the pan and threw in her rice noodles. She does not pre-soften these noodles, though some people do.

The noodles were stir fried along with more soy sauce and eventually everything was mixed together along with some shrimp and it was poured onto a platter, 

garnished with lemon and served.

Lovely mid afternoon snack!

Thursday, February 12, 2015

Granola Bars

I am always on the look out for a new granola bar recipe.  Here's the latest based on the recipe from a friend at church.

Melt together:
1 cup honey
2/3 cup peanut butter
1 cup dates, finely chopped

Take off heat and add:
2 tsp vanilla
1½ tsp cinnamon
pinch of salt

Mix together:
3 cups Rice Krispies
2 cups oatmeal
1 cup coconut
2 cups dried cranberries
2/3 cup total sunflower and / or pumpkin seeds
2/3 cups chopped pecans or almonds

Stir the wet and dry together and press onto a large, greased cookie sheet.

I love this recipe because you can sub whatever you have on hand.  This time, some crushed Vector supplemented the krispies.  The original recipe called for an additional cup of dried apricots.

Thursday, October 17, 2013

Peanut Butter Chocolate Chip Rice Krispie Treats

I don't make normal Rice Krispie treats for the girls often.  I like my snacks to have a little nutritional value.

I do not claim that these are nutritious, of course they aren't - but they do have a leg up on the original so I pretend :)

Melt together in a sauce pan:

½ cup peanut butter
½ cup honey

take off the heat and add 1 tsp vanilla

now, if you are patient, you will wait until the mixture has cooled and add chocolate chips.  If you are me, you will add them in right away and they will half way melt and become part of the sauce.

Pour over 3 cups of Rice Krispies mix well.  Press into greased 9x9 pan and allow to cool.  I put mine in the freezer and forgot about them until the next day.  They were yummy as an after school snack today.

This is my jumping off point - my base.  Now I want to try things like less honey and adding puffed what into the mix.  I wonder if Craisins would taste good in them . . .

Sunday, May 12, 2013


My turkey procedure comes from Chef John at Food Wishes - see link to side.  He's got a couple videos on how to do the most amazing turkey.  This is point form for my future reference, pretty much directly from his instructions.

The turkey will probably need 4-5 days to thaw depending on size.
Clean thoroughly.  Rip out excess fat.
Save neck, gizzard, heart for gravy stock.
Toss liver
Season bird inside with salt, pepper, poultry seasoning.
Toss carrots, celery, onions in 9x13 pan
Toss same inside turkey with sage and rosemary
Prepare sage / rosemary / garlic butter and rub under skin
Rub same all over the outside of the bird.
Season outside of bird with more salt, pepper and poultry seasoning
Put a little water in the pan
Loosely cover the top with foil

For a 20lb turkey to be served by 5:30:

1:00 turkey in oven
2:00 start simmering stock for gravy with a bayleaf
3:00 saute veggies for stuffing
4:00 take foil off turkey
4:00 start with stuffing and potato prep
5:00 take bird out, start making gravy with pan drippings
5:00 start carrots to steam
5:00 put stuffing / potatoes (if appropriate) / pie in oven.
5:20 prepare salad / warm corn