Sunday, 10 September 2017

Breaded Pork Chops

I have been making breaded pork chops for many years, since it is something Wil loves. In fact, I learned to make this from him.  I had never heard of them before I met Wil.  A simple, and delicious version, which helps to hold the moisture in the chops. You can use centre cut chops with the bone in, but I like to use the little boneless loin chops.

What you need:  1 pork chop per person; 1 egg for every 2 chops; 1/4 cup bread crumbs for every chop; seasonings - salt, pepper, onion powder and garlic powder for sure, but you can add a little sage, or your favourite spice. Margarine or oil for cooking.

What you do:  in a flat dish whisk the eggs with a tbs water per egg.  In another flat dish, mix all your seasonings with the crumbs.  Dip each chop in the egg wash, then in the crumbs. (You can repeat if you like your breaking thicker.). Place on a plate, and repeat with each chop. Heat oil or margarine in a large skillet. Brown chops on both sides over medium high heat.  Reduce heat and continue to cook for 6-8 minutes, turning halfway, to prevent burning.
Serve with your favourite side dishes.  We often have with pan fried potatoes or mashed potatoes, and veggies or salad.

As always, enjoy.

Saturday, 18 March 2017

Nanny George's Hurry Up Cake

This is a Heritage recipe, passed down from my great grandmother, Annie Murphy, aka Nanny George. This recipe came from Ireland, when her family emigrated to Canada in the 1880s. My mother made this often.

This recipe is easy to cut in half. I am putting the original quantities. Turn oven on to 350*F.

What you need: 4 eggs, 2 cups sugar, 2 cups flour, 2 tsp baking powder, 1 cup hot milk, 4 Tbs melted butter, 2 tsp vanilla, and 2 tsp salt -( I have been known to reduce this to 1 1/2 tsp.) for topping: 1/2 cup grated coconut, 3 Tbs brown sugar, 3 Tbs melted butter, and 2 Tbs cream.

What you do: In a large bowl, beat eggs well, then add sugar and beat until light and fluffy. (The original says to sift flour, salt and baking powder together, but I don't think modern flour needs sifting, so I usually skip that step). Add flour salt and baking powder to the bowl and fold together. Add liquids altogether. Pour into batter, and stir well.  Pour into a greased and floured 9x13" pan.
Bake for 30 - 35 minutes, or until a toothpick comes out clean. Remove pan from oven and turn on the broiler.
Cover cake with topping mixture, and place under broiler for a few minutes, just until the topping is browned and bubbling.  Cool 10 minutes in pan, then cut into squares.  Goes well with ice cream.

I have also used this cake as a base for shortbread desserts, or trifle.

For shortbread, cut baked cake in half top to bottom.  Cover bottom with whipped cream and fruit, then add top. Cover with whipped cream and fruit. As an option, you can mix 1/2 cup jam into the whipped cream for the filling layer.

Saturday, 5 November 2016

Bacon wrapped pork chops

This is a wonderful gluten free recipe which I created by combining 2 other recipes I found in a cook book. Of course, I did add a little twist of my own.

Bacon Wrapped Pork Chops

What you need:  a bowl of the spice blend, (recipe follows); 4-5 pork chops, boneless or bone in, your choice; toothpicks, one per pork chop; 1 tomato, sliced; 1 onion, sliced; 4 pieces of sweet peppers, either green, orange, or yellow; 2 slices of bacon for each pork chop; cooking oil.

What you do:
Preheat oven to 400*F.
 Make up the spice blend. Use a brush to coat each pork chop with oil. Let sit for 10 minutes.
 Sprinkle on some of the spice blend, about 1 tsp per side of chops. Place 2 strips of bacon in an X on a work surface. Place the spiced pork chop on top of the X. Add a slice of onion, a slice of tomato, and a slice of pepper. Bring up the bacon slices and secure with a toothpick.  Pour a little oil into a baking dish. Place the wrapped pork chops into the dish as they are prepared. Add any extra slices of veggies or bacon on top after all the chops are in the pan.  Place in the oven. Bake 40 minutes, or until the chops are cooked through.

Serve over rice or noodles.

Spice blend:  1.5 tsp cumin, 2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1/2 tsp salt. Mix all these in a small bowl.  Use as above.

 I made rice to go with this, and I added 2 tsp of the spice blend to the rice cooker, along with the melted margarine, 1 Tbs of Epicure 3 onion blend, and 2 tbs of minced dried garlic.  The rice smelled divine when it was ready..........

As always, enjoy.

Saturday, 10 September 2016

Gluten Free Barbecue Sauce With Pork Ribs

Today I created a new recipe for BBQ sauce, and BOY, does it ever taste great! The best part is it is GF for all those people who can't have gluten.

What you need: 2 Tbs cooking oil, (I used canola); 1 medium onion, chopped finely; 2-3 garlic cloves, minced; 1 large can (796ml) crushed tomatoes; 300ml water; 3 Tbs white vinegar; 1/2cup of GF soy sauce; 1/2 cup molasses (I used blackstrap); 1 tsp each ground mustard, ginger, coriander, and  laos or galengal - (this is an Indonesian spice often used in my kitchen.); 1 Tbs crushed red hot chiles - (you can increase or decrease the hot peppers to your own comfort level; salt and pepper to taste.

What you do: heat oil over medium heat in a 2 L saucepan. Add onion and garlic, and cook until softened, but not browned. Reduce heat to low.  Add all the other ingredients, and stir well, letting the sauce simmer for 20 minutes or so.

I am planning to make ribs for dinner, so I will pour the sauce over the prepared ribs and allow them to marinate for a couple hours, then cook in the oven for 2 hours at 300* F.

To prepare the ribs, I cut them into pieces of about 4 ribs, and then put them into a large pot and cover them with water. Bring to a boil, and reduce heat. Let the ribs simmer about 40 minutes to an hour.

Monday, 2 May 2016

Scripture Cake

I just came across this and thought it would be fun for some of my friends who are familiar with the Bible.  This is NOT an original recipe, it was published in a cookbook from Shearwater; one of the ladies clubs, I think, where each member contributed several recipes, and then sold cookbooks as a fund raiser.  I copied it out of my mother's book, so do not know the person who this came from.  Community cookbooks are still a common fund raiser for many service groups and clubs.
You will need to have a bible handy to look up the references for each ingredient, and to follow the instructions. Bake an hour at 350*F, or until the centre is dry when tested with a toothpick.  Have fun.

Scripture Cake

What you need:
1 cup Judges 5:25 (last clause).                                    1 pinch Leviticus 2:13
1 cup Jeremiah. 6:20.                                                    2 cups 1 Samuel 30:12
2 cups Nahum  3:12.                                                     2 Tbs  1  Samuel 14:25
2 tsp  2 Chronicles  9:09.                                              1 cup Numbers    17:08
2 cups  1 Kings  4:22.                                                   2  Tbs. Amos      4:05
1 cup    Judges  4:19 (last clause).                                3  Jeremiah       17:11

What you do:  As for all cakes blend any fats with sugar, mix dry ingredients together, and wet ingredients together separately, and alternately add the the sugar mix. Follow Solomons directions for  making a good boy - Proverbs. 23:14. Until you have a nice batter. Stir in any other items not included above in wet and dry.  Pour into a large loaf pan.


Tuesday, 23 February 2016

Dad's Sugar Pie

French Canadians have long been known for this traditional pie, which originates from the Normandy part of France. (Possibly other parts of France, and Belgium as well). My Dad used to make this pie often, since it was relatively cheap and easy to do. I was looking for recipes for 'Shoofly Pie' and realized it is very similar to sugar pie, but uses molasses rather than brown sugar, or maple sugar. As with Tourtière, every cook has a little twist. Some have eggs, or flour, or use whipping cream, but from my memories Dad did not.

What you need: 1 unbaked pie crust - 9"; about 2 cups of brown sugar -( I use Demerara); 1 can of evaporated milk -( not the sweetened condensed milk).

What you do: Pre heat your oven to 450*F.  Fill the pie shell with the brown sugar, and then pour about half of the can of milk over in a circling pattern so all the sugar gets a little wet.  Place into the oven and bake for 15 minutes. Reduce the heat to 350*F, and continue to bake for about 30 minutes more.
Allow to cool before cutting. Serve with whipped cream or ice cream.

Sunday, 21 February 2016

Shrimp and Cheese Tarts

Shrimp and Cheese Tarts. - Appetizers

These were an adaption of a quiche we used to buy frozen from the preschool where the boys went back in Mission, BC.

What you need: 45 tart shells - homemade or frozen. (If you buy frozen ones, make sure they are not the sweetened ones). 1 Tbs olive oil; 1 onion, finely chopped; 6 cloves garlic, minced; 1 bag, 300-400 gr., frozen uncooked shrimp, or a shrimp and scallop blend; 4 Tbs butter; 1 container 500gr. Of cream cheese, softened; 3 eggs; 2 cups grated Gouda cheese; 100 ml whipping cream; 1 Tbs dried parsley flakes; 1 tsp salt.

What you do: Heat olive oil in a nonstick frying pan, and cook onion and garlic for a few minutes until they are fragrant and softened. Meanwhile, in a large mixing bowl beat the softened cream cheese, and beat in eggs one at a time. Add the cooked onion and garlic. Add the butter to the frying pan, and over medium heat, cook the shrimp until the flesh is pink and just cooked through. While shrimp is cooking add whipping cream, salt, and cheese to the bowl. Stir in the cooked shrimp, and the parsley flakes.
Arrange the tart shells on a baking sheet. Fill 3/4 full with the shrimp and cheese mixture. Bake at 425* F for 25-30 minutes.  Allow to cool 5 minutes before serving.

For people who are allergic to shell fish, or who just do not like it, this recipe can easily be changed to use chopped ham, chicken, or turkey in place of the shrimp. Just add butter and chopped cooked meat to the cooked onion a garlic in the pan, skipping the cooking part. Mix into the cheese as above.