Sunday, September 27, 2009

Maple Salmon

This was a spur of the moment, what am I going to do with this salmon to make it interesting recipe. Here's what I came up with.

Salmon Fillets (I used 2 - recipe can be adapted for more)
1-2 tbsp melted margarine
1/4 cup maple syrup (I just used my regular pancake syrup)

Heat the oven to 350*. Place the salmon fillets in a shallow baking pan. Pour margarine and syrup overtop. Sprinkle with dill. Cover with foil and bake until fish flakes easily (20+ minutes).

(FYI - that's squash, mashed potatoes and creamed corn on the plate too)

Saturday, September 19, 2009

Blueberry Yogurt Muffins

I wanted to make something different than our usual Saturday morning pancakes (shocker I know!) and had some fresh blueberries in the house that were calling to be baked up. My kids love muffins and I haven't made them in a while, so why not? I played with a Betty Crocker Recipe, changing for what I had in the house. The results speak for themselves. My oldest son ate 6 before lunch (regular size, not minis) and my youngest who will pick fruit out of most things ate 3 without any problem at all. I guess I have to make them again sometime :o)

3/4 cup milk
1/4 cup canola oil
1/2 cup strawberry yogurt
1 egg
2 cups whole wheat flour
1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
3/4 cup fresh blueberries

Heat oven to 400*. Spray a muffin tin with non-stick cooking spray. In a large bowl, beat together the milk, oil, yogurt and egg. Stir in the flour, Splenda, baking powder and salt until flour is all moistened. Fold in blueberries. Divide the batter evenly among the 12 muffin cups. Bake 20 minutes (or until golden brown). Enjoy!
*I sprinkled the tops with the PC brand Sugar/Cinnamon/Chocolate grinder just before putting them into the oven, which made them even tastier.

Wednesday, September 16, 2009

Contest Alert!

Hi everyone,

I'm hosting a contest on my book blogging site, Bookworm Kristen. There is an opportunity to win an autographed copy of either Cleopatra's Daughter or the Heritic Queen by Michelle Moran. Check it out here.

Sunday, September 13, 2009

Yummy Chicken Pie

First, thank you for your kind comments yesterday and noticing my absence from food blogging. I'm starting to feel more like me with food, but still eating pretty bland and still not cooking as much as I like to. So yes, my blogging will be pretty random still for a while. We've also just moved houses and spent a lot of time picking up food and popping things into the oven. Topping off my busy life, I'm back at work after the summer break and my oldest has started school. He's very excited and loving kindergarten. More on that over at Kristen's Contemplations. Now onto the recipe!
My husband is English originally and grew up on meat pies. I did not. And I didn't really get what he was talking about. Each time we've visited his relatives in England he's happily eat his meat pies and talk about how much he loves them and still I didn't clue in. So we've been married for over 7 years and now I've finally made him his first meat pie.

There are 2 steps to making a good chicken pie - the pastry part and the filling part. You could buy pre-made pie pastry and save yourself some time. I made a 2 crust pie pastry recipe the night before.

2 crust pie pastry

2 cups all purpose flour
1/2 tsp salt
2/3 cup shortening
2-3 tbsp cold water

Mix flour and salt together in a bowl. Cut in the shortening using a pastry cuttter until the mixture is crumbly (about the size of peas). Sprinkle with cold water and use a fork to moisten the dough.
Divide the pastry into 2 parts. Gather each part into a ball. Roll out separately into 2 flattened rounds. Cover with plastic wrap and leave in the fridge for at least half an hour (if you make it the day before like I did, remove the pastry before you need it to soften it and roll it out flat.

The filling part

1/3 cup butter or margarine
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
1 cup peas (I thawed from frozen)
3 carrots, peeled and cut into small pieces
2-3 cups chopped cooked chicken (this is one of those great recipes where a store bought rotisserie chicken comes in handy)

Melt butter in a saucepan over medium heat. Add flour, onion, salt and pepper and cook until bubbly. Remove from heat and add the chicken broth and milk. Whisk it all together . Add carrots and peas. Put the saucepan back on the heat and heat until boiling. Boil for one minute. Remove from heat. Add chicken and set aside.

Pre-heat oven to 425*.

Roll out pastry. Ease into 9x9x2 pan (I used a corningware casserole dish instead and it worked just as well. Pour chicken mixture into the dish. Cover with the remaining pastry.

Bake for 35 minutes, serve and enjoy!

Saturday, September 12, 2009

Sweet Potato Salad

At the beginning of the summer we went to our church picnic. Everyone is asked to bring some sort of salad. One of them was the most delicious potato salad I'd ever had. The problem was, I didn't know who brought it and couldn't get the recipe. A few weeks later, we were at a Canada Day BBQ at a friend's place, the same salad was being served. My friend Erin was the creator of this masterpiece. I asked what she did and got a couple of ideas to make something similar. I have yet to get it as perfect as hers, but this one was pretty good.

2 sweet potatoes
6 small/medium potatoes
1 small onion
6 eggs
1/2 cup coleslaw dressing
salt and pepper to taste
parsley to sprinkle

Peel sweet potatoes and potatoes and cut into cubes (Erin makes her cubes a lot smaller than mine). Boil until soft. Boil eggs until hard boiled. Dice onion.
Cool potatoes and eggs. Remove shells from eggs and slice or dice, depending how you like them in your salad.
Mix everything together in a salad bowl. Sprinkle with parsley to decorate.