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.
Tuesday, 23 February 2016
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.
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.
Saturday, 6 February 2016
Slavinken
Slavinken is a word which roughly translated could be 'butcher's finches'. No one is quite certain why they have this name, but one theory is that they reminded a butcher of the little song finches which used to be common in the markets around Holland. This is a traditional Dutch recipe. (you can use beef, pork, lamb, or a mixture). It can be served with boiled or mashed potatoes, rice or noodles, along with salad or steamed vegetables.
What you need: 500-600 grams ground meat; 1 egg; about 2 tsp Worcestershire sauce; salt; pepper; 2 tsp onion powder; 2 tsp garlic powder; about 1/2 cup bread crumbs; 1 tsp nutmeg; 12 slices bacon.
What you do: in a large mixing bowl, mix everything except the bacon, until well blended. Divide meat mixture into 12 equal portions and roll into small logs, about the size of your thumb. Wrap each log into a slice of bacon. Add to a frying pan, and cook over medium heat, turning often, until browned on all sides. Reduce heat and cover. Simmer for 20 minutes, or until meat is cooked through.
Serve hot with your favourite side dishes.
What you need: 500-600 grams ground meat; 1 egg; about 2 tsp Worcestershire sauce; salt; pepper; 2 tsp onion powder; 2 tsp garlic powder; about 1/2 cup bread crumbs; 1 tsp nutmeg; 12 slices bacon.
What you do: in a large mixing bowl, mix everything except the bacon, until well blended. Divide meat mixture into 12 equal portions and roll into small logs, about the size of your thumb. Wrap each log into a slice of bacon. Add to a frying pan, and cook over medium heat, turning often, until browned on all sides. Reduce heat and cover. Simmer for 20 minutes, or until meat is cooked through.
Serve hot with your favourite side dishes.
Friday, 8 January 2016
My Favourite Macaroni and Cheese
The basics for this are from the macaroni that my Dad used to make regularly. According to my sister, Mom used to make it too. Maybe Dad learned from Mom. I don't know, but this has been a favourite all my life.
What you need: 3 cups elbow macaroni, about 200 gr of cheddar cheese, 2 cups milk, 2 Tbs butter or margarine, 2 Tbs flour, about 1 tsp Aromat, about 3/4 tsp white pepper, one 28 oz can of whole tomatoes, about half a stack of soda crackers, 6-8 slices of bacon, 1 cup chopped ham (optional). Slices of cheese (optional)
Preheat your oven to 375*F
What you do: Bring 2.5 litres of water to a boil in a large pasta or stock pot or Dutch oven. Add macaroni, and boil for about 9 minutes, or until the pasta is cooked to your preferred level of tenderness. Meanwhile - In a 1 litre size glass measuring cup, melt the butter or margarine in the microwave for about 20-25 seconds on medium high power. Whisk in the flour. Add Aromat and white pepper, and mix well. Add the milk and whisk to blend well. Cook on high power for 5 minutes, stirring after the first minute, then every 30 seconds. Meanwhile grate the cheese, and add in small batches to the sauce. After the first 5 minutes, cook on medium power until all the cheese is added, and the sauce is smooth, with no lumps. Drain the pasta, and place in a large oven proof bowl or casserole dish. Add tomatoes, and chopped ham, if using. Pour in the cheese sauce. Mix well.
Crush the crackers, and sprinkle over the macaroni. Cover with slices of cheese, if using. Add the slices of bacon.
Bake for 40 minutes to an hour.
What you need: 3 cups elbow macaroni, about 200 gr of cheddar cheese, 2 cups milk, 2 Tbs butter or margarine, 2 Tbs flour, about 1 tsp Aromat, about 3/4 tsp white pepper, one 28 oz can of whole tomatoes, about half a stack of soda crackers, 6-8 slices of bacon, 1 cup chopped ham (optional). Slices of cheese (optional)
Preheat your oven to 375*F
What you do: Bring 2.5 litres of water to a boil in a large pasta or stock pot or Dutch oven. Add macaroni, and boil for about 9 minutes, or until the pasta is cooked to your preferred level of tenderness. Meanwhile - In a 1 litre size glass measuring cup, melt the butter or margarine in the microwave for about 20-25 seconds on medium high power. Whisk in the flour. Add Aromat and white pepper, and mix well. Add the milk and whisk to blend well. Cook on high power for 5 minutes, stirring after the first minute, then every 30 seconds. Meanwhile grate the cheese, and add in small batches to the sauce. After the first 5 minutes, cook on medium power until all the cheese is added, and the sauce is smooth, with no lumps. Drain the pasta, and place in a large oven proof bowl or casserole dish. Add tomatoes, and chopped ham, if using. Pour in the cheese sauce. Mix well.
Crush the crackers, and sprinkle over the macaroni. Cover with slices of cheese, if using. Add the slices of bacon.
Bake for 40 minutes to an hour.
Sunday, 1 February 2015
Sloppy Joe Casserole
A friend had a FB post about a casserole based on the 'messy burger' called Sloppy Joes. I read the recipe, which she had copied from another post. The ingredients looked to sweet for our family's taste, so I created my own version.
What you need: for the meat layer - 750 gr lean ground beef; 1/2 cup finely chopped onion; 3-4 cloves of garlic, minced; 1 can , 540 ml, of crushed tomatoes; 1 can, 540 ml, of diced tomatoes and spicy red peppers; 1 package of Sloppy Joe seasoning mix, water, salt and pepper.
For the top crust layer.: 3 cups flour - I used 2 cups white and 1 cup whole wheat, but you can put any kind of flour, even GF flours; +_ 1/2 cup shortening; 3/4 tsp salt; 1 T bs baking powder; 1 and 1/3 cup milk; 1-2 cups of grated cheddar cheese.
What you do: cook the ground beef with the salt and pepper until it is no longer pink. Add the onion and garlic, with the seasoning mix. Stir well. Add the 2 cans of tomato, and a little water to completely empty the cans. Let this mixture simmer for about 20 minutes.
Turn the oven on to 400*F.
In a large bowl mix the flour , salt, and baking powder. Add the shortening, and cut in with a pastry blender until the mixture resembles coarse meal. Add the grated cheese, in small batches, stirring so the cheese gets coated with flour. Add the first cup of milk, and stir. Add extra milk as needed to make a dough which is easy to handle.
Turn the meat mixture into a 9 x 13 baking dish. Cover with pieces of the dough, ( I just picked up a small handful, and shaped it to put on top of one corner of the pan, and continued doing that until the whole top was covered.
Bake in the oven for 30 minutes. Serve with a salad, or veggie of your choice - or as Luc's choice none at all.
As always, enjoy.
What you need: for the meat layer - 750 gr lean ground beef; 1/2 cup finely chopped onion; 3-4 cloves of garlic, minced; 1 can , 540 ml, of crushed tomatoes; 1 can, 540 ml, of diced tomatoes and spicy red peppers; 1 package of Sloppy Joe seasoning mix, water, salt and pepper.
For the top crust layer.: 3 cups flour - I used 2 cups white and 1 cup whole wheat, but you can put any kind of flour, even GF flours; +_ 1/2 cup shortening; 3/4 tsp salt; 1 T bs baking powder; 1 and 1/3 cup milk; 1-2 cups of grated cheddar cheese.
What you do: cook the ground beef with the salt and pepper until it is no longer pink. Add the onion and garlic, with the seasoning mix. Stir well. Add the 2 cans of tomato, and a little water to completely empty the cans. Let this mixture simmer for about 20 minutes.
Turn the oven on to 400*F.
In a large bowl mix the flour , salt, and baking powder. Add the shortening, and cut in with a pastry blender until the mixture resembles coarse meal. Add the grated cheese, in small batches, stirring so the cheese gets coated with flour. Add the first cup of milk, and stir. Add extra milk as needed to make a dough which is easy to handle.
Turn the meat mixture into a 9 x 13 baking dish. Cover with pieces of the dough, ( I just picked up a small handful, and shaped it to put on top of one corner of the pan, and continued doing that until the whole top was covered.
Bake in the oven for 30 minutes. Serve with a salad, or veggie of your choice - or as Luc's choice none at all.
As always, enjoy.
Friday, 26 December 2014
Seafood Lasagna. * gluten free version adaption below
This recipe is a little like the chicken Lasagna I posted last year, but it is made with luscious seafood in place of the chicken. We had this for dinner tonight, and it was a hit with everyone at the table, as well as the four legged one under the table - he was hoping in vain that someone would drop some to him. I had to send him out of the room, so we could eat in peace.
What you need: 10 lasagna noodles -( these can be cooked or the oven ready kind, your choice); one package each of frozen scallops, frozen shrimp, and frozen or fresh crab meat - about 400-600 grams each; 1 and 1/2 cups milk; 1 small carton half and half cream -250 ml; 1 onion, chopped fairly fine; 2 garlic cloves, minced, or a Tbs dried minced or jarred garlic, 250gr of cream cheese, or a small carton of softened cream cheese; 1 can of cream of celery or cream of mushroom soup -(I only use celery, since I am allergic to mushrooms, but you can choose); 1/2 cup grated Parmesan cheese; 2 cups of grated Mozzarella cheese; 1 leek, sliced very thinly; 4 Tbs butter or margarine; salt and pepper; and 3-4 Tbs flour for the sauce.
What you need: 10 lasagna noodles-( I use the oven ready kind, but you can choose the kind you prefer); 2 Tbs butter or margarine; 1 onion, chopped fine; 2 cloves garlic, minced; salt and pepper to taste; 1 package each of frozen scallops, shrimp, and crab meat - about 400-600 gr. each; 1 small tub of softened cream cheese; 1/2 cup grated Parmesan cheese; 1 can of cream soup - (I use celery, but you can use mushroom); 1 leek sliced into very thin slices; 2 cups grated Mozzarella cheese.
For the sauce: 2 Tbs butter or margarine, 1 and 1/2 cups milk; 3-4 Tbs flour; 1 small carton of half and half cream.
What you do: preheat the oven to 350* F. Cook lasagna noodles until al dente, if using that kind. Meanwhile, melt 2 Tbs of the butter or margarine in a frying pan, and add the chopped onion and minced garlic. Cook over medium low heat until the onion is just transparent. While it is cooking, chop the seafood into small pieces. Add to the frying pan and increase heat slightly. Cook just long enough for the shrimp to all turn pink, add salt and pepper to taste. Add the soup and the cream cheese, reduce heat, and stir until well mixed. Add the leeks, and stir again.
Make the sauce: melt 2 Tbs of butter or margarine in a 1 l microwave safe bowl or measuring cup, in the microwave on high heat for 20 seconds. Add the flour, and stir. Add milk and cream. Cook on high heat for about 5 minutes, stirring every minute for 4 minutes, then every 20 seconds, until the sauce is thick and creamy. Add salt and pepper to taste. Add the Parmesan cheese. Stir well. Add 1 cup of water to thin the sauce a little if using the oven ready style of noodles.
Put about one cup of sauce into a lasagna pan, and spread evenly over the bottom. Place 5 noodles over the sauce. Pour all the seafood mixture onto the noodles and spread out evenly. Add second layer of noodles. Pour remaining sauce on top. Cover pan with foil and place into the oven for 40 minutes. Remove pan from oven and increase heat to 425*F. Add all the mozzarella cheese on top of casserole. Place the pan back into the oven for 20 minutes. (If you want to make garlic bread to have with your lasagna, you can put it into the oven to heat at this time. )
Serve with salad or a veggie platter.
* if you prefer to have a gluten free version - substitute the noodles for gluten free noodles, and follow package direction to cook. Make your sauce with corn starch or other gluten free flour to thicken it. Everything else should be ok.
As always - enjoy.
What you need: 10 lasagna noodles -( these can be cooked or the oven ready kind, your choice); one package each of frozen scallops, frozen shrimp, and frozen or fresh crab meat - about 400-600 grams each; 1 and 1/2 cups milk; 1 small carton half and half cream -250 ml; 1 onion, chopped fairly fine; 2 garlic cloves, minced, or a Tbs dried minced or jarred garlic, 250gr of cream cheese, or a small carton of softened cream cheese; 1 can of cream of celery or cream of mushroom soup -(I only use celery, since I am allergic to mushrooms, but you can choose); 1/2 cup grated Parmesan cheese; 2 cups of grated Mozzarella cheese; 1 leek, sliced very thinly; 4 Tbs butter or margarine; salt and pepper; and 3-4 Tbs flour for the sauce.
What you need: 10 lasagna noodles-( I use the oven ready kind, but you can choose the kind you prefer); 2 Tbs butter or margarine; 1 onion, chopped fine; 2 cloves garlic, minced; salt and pepper to taste; 1 package each of frozen scallops, shrimp, and crab meat - about 400-600 gr. each; 1 small tub of softened cream cheese; 1/2 cup grated Parmesan cheese; 1 can of cream soup - (I use celery, but you can use mushroom); 1 leek sliced into very thin slices; 2 cups grated Mozzarella cheese.
For the sauce: 2 Tbs butter or margarine, 1 and 1/2 cups milk; 3-4 Tbs flour; 1 small carton of half and half cream.
What you do: preheat the oven to 350* F. Cook lasagna noodles until al dente, if using that kind. Meanwhile, melt 2 Tbs of the butter or margarine in a frying pan, and add the chopped onion and minced garlic. Cook over medium low heat until the onion is just transparent. While it is cooking, chop the seafood into small pieces. Add to the frying pan and increase heat slightly. Cook just long enough for the shrimp to all turn pink, add salt and pepper to taste. Add the soup and the cream cheese, reduce heat, and stir until well mixed. Add the leeks, and stir again.
Make the sauce: melt 2 Tbs of butter or margarine in a 1 l microwave safe bowl or measuring cup, in the microwave on high heat for 20 seconds. Add the flour, and stir. Add milk and cream. Cook on high heat for about 5 minutes, stirring every minute for 4 minutes, then every 20 seconds, until the sauce is thick and creamy. Add salt and pepper to taste. Add the Parmesan cheese. Stir well. Add 1 cup of water to thin the sauce a little if using the oven ready style of noodles.
Put about one cup of sauce into a lasagna pan, and spread evenly over the bottom. Place 5 noodles over the sauce. Pour all the seafood mixture onto the noodles and spread out evenly. Add second layer of noodles. Pour remaining sauce on top. Cover pan with foil and place into the oven for 40 minutes. Remove pan from oven and increase heat to 425*F. Add all the mozzarella cheese on top of casserole. Place the pan back into the oven for 20 minutes. (If you want to make garlic bread to have with your lasagna, you can put it into the oven to heat at this time. )
Serve with salad or a veggie platter.
* if you prefer to have a gluten free version - substitute the noodles for gluten free noodles, and follow package direction to cook. Make your sauce with corn starch or other gluten free flour to thicken it. Everything else should be ok.
As always - enjoy.
Tuesday, 9 September 2014
Chicken Spinach Casserole
A very delicious casserole, made with a variety of cheeses, cooked chicken and pasta. This was a quick fix dinner made with chicken bought already cooked from the grocery store, packaged grated cheese, and pasta sauce mix.
What you need: 2 cups of Tortiglioni pasta - or any pasta of your choice, 2 cups diced cooked chicken, 2 handfuls of fresh spinach, 1 package of creamy garlic sauce mix, 2 cups of shredded cheese - mixture of Edam, Cheddar, Parmesan, Mozzarella, Provolone, and Fontina. (I actually bought a blend of the last 4 cheeses, already grated.)
What you do: bring a large pot of water to a boil to cook pasta. Meanwhile, cook pasta sauce according to directions. (I love sauces cooked in the microwave, but today did to on a burner, since my microwave has not yet moved to my new home.) If you like, replace 1/2 cup of milk with dry white wine. Add half of the cheese to the sauce to melt. While the sauce is simmering, dice the chicken, and add to the pasta sauce. Add cooked drained pasta to the sauce blend. Stir in the spinach.
Pour the mixture into a greased pan. Top with remaining cheese. Bake at 350*F for 30 minutes.
Serve with a glass of white wine.
What you need: 2 cups of Tortiglioni pasta - or any pasta of your choice, 2 cups diced cooked chicken, 2 handfuls of fresh spinach, 1 package of creamy garlic sauce mix, 2 cups of shredded cheese - mixture of Edam, Cheddar, Parmesan, Mozzarella, Provolone, and Fontina. (I actually bought a blend of the last 4 cheeses, already grated.)
What you do: bring a large pot of water to a boil to cook pasta. Meanwhile, cook pasta sauce according to directions. (I love sauces cooked in the microwave, but today did to on a burner, since my microwave has not yet moved to my new home.) If you like, replace 1/2 cup of milk with dry white wine. Add half of the cheese to the sauce to melt. While the sauce is simmering, dice the chicken, and add to the pasta sauce. Add cooked drained pasta to the sauce blend. Stir in the spinach.
Pour the mixture into a greased pan. Top with remaining cheese. Bake at 350*F for 30 minutes.
Serve with a glass of white wine.
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