Simple yet very tasty vegetarian meals!

Hola Chicas! My name is Alisha and I met Cait this summer while working in Victoria. One day she was talking about a recipe that her friend had added to her food blog and I was instantly excited because I've always wanted to be part of a food blog. Anyhow, I am living in Spain for the year working as a Language and Cultural Assistant and have had a lot of free time to cook, which is great! I have discovered some amazing recipes in the last month that I would love to share with all of you!

My brother introduced me to this first recipe. It is now one of my favourite meals. I serve these falafels in a wrap or pita with a variety of chopped vegetables and tahini dressing. I hope you enjoy!

Sweet Potato Falafels from 101 Cookbooks (http://www.101cookbooks.com/archives/baked-sweet-potato-falafel-recipe.html):

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup (120g) gram /chickpea flour (I used breadcrumbs because I couldn't find chickpea flour here)
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

Tahini dressing:

8 teaspoons olive oil

3 cloves garlic, chopped

1/2 cup tahini

2 teaspoons balsamic vinegar

1/2 tsp salt

Juice of 1 lemon

Several dashes fresh black pepper

1/2 teaspoon paprika

1/4 cup lightly packed fresh parsley

1/2 cup cold water

Heat the garlic in 6 teaspoons of the olive oil in a small sauté pan over very low heat for 2 minutes, just until it's fragrant.

Place the heated garlic and all the other ingredients except the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.

Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a little extra water once it's chilled.

Recipe #2: I made this fritters for the first time the other night and they were delicious. The only problem I had was that they fell apart very easily. I would recommend adding breadcrumbs or flour into the batter to thicken it. I also served them with a Melon Salad.

Zucchini and Chickpea fritters:

Ingredients

• 400g can chickpeas

• 3 zucchini, grated

• 150g Greek feta, crumbled

• 2 Tbsp chopped fresh mint

• 1 Tbsp chopped dill

• 1 small red chilli, chopped

• 1 egg, lightly beaten

• 1/3 cup olive oil

• 1/2 cup plain flour

• Salt and ground black pepper

• 1 Tbsp dried oregano

Tzatziki

• 200g Greek-style yoghurt

• 1 Lebanese cucumber (grate and remove any excess moisture)

• 1 small white onion

• 1 tsp sea salt

• 1 garlic clove, finely chopped

Method

1. Drain and rinse the chickpeas, put in a food processor and process until finely mashed. Transfer to a bowl. Add zucchini, feta, mint, dill, chilli and egg. Mix with a wooden spoon to combine.

2. Cover the base of a large non-stick frying pan with oil, then heat on medium-high. Combine flour, salt, pepper and oregano on a plate. Put heaped tablespoons of the chickpea mixture into the flour and shape into patties. Dust off excess flour. Cook the fritters in batches for 2-3 minutes on each side or until golden, and drain on paper towel. Serve the fritters with Tzatziki.

Melon Salad:

Ingredients:

8 cups 1 1/4-inch chunks seedless watermelon or yellow melon (about 6 pounds)

3 pounds ripe tomatoes cored, cut into 1 ¼ inch chunks (about 6 cups)

1 red bell pepper finely diced

1 red onion finely diced

1 teaspoon (or more) fleur de sel or coarse kosher salt

½ teaspoon chili flakes

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)

1 cup crumbled feta cheese (about 5 ounces)

1/2 cup sliced almonds, lightly toasted (optional)

Directions:

Combine melon, tomatoes, onion and pepper in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. Sprinkle with feta cheese and toasted almonds and serve.

Ashley's Japanese Bento Box

Hello Ladies! I would like to start by apologizing for not having tried any of your amazing recipes yet. I've been living in Tokyo for the past 6 months, and unfortunately my lack of both a kitchen and free time means that I've been surviving on take-aways and ready-to-eat convenience foods. Of course, because it's Japan, these are all super delicious. Recently, I've become addicted to Japanese bento, or as we know them, lunch boxes. Now, while I mostly rely on the premade sort, there is actually an entire culture in Japan centering around the homemade lunch box. In fact, there is almost a sort of competition amongst Japanese mothers over the "cuteness" of their children's lunch boxes (if you aren't sure what I mean, check out these photos http://www.squidoo.com/cute-food#module77030961)

Wackiness aside, bentos are also popular amongst adults for several reasons: eco-friendliness, cost effectiveness and they are healthy! But, really, with bento, it all comes down to how it looks. I think any voyage into the world of bento should begin with a visual introduction. Therefore, please find below a list of bento blogs and books that may be of interest, along with a recipe (well, not so much of a recipe, more of a guide) for a beginner bento. Although I can't upload any photos of this bento, I would love to see any photos of your bento. As soon as I have a kitchen (hopefully in a couple of weeks) I'll send you some photos of my bento creations.

Blogs

Just Bento - amazing, amazing site

http://justbento.com/

Bento Zen

http://bentozen.wordpress.com/

Anna the red - awesome site with lots of "how tos"

http://www.annathered.com/

Books

Yum Yum Bento Box - cute recipes, more for kids

http://www.amazon.com/Yum-Yum-Bento-Box-Recipes-Adorable/dp/1594744475/ref=sr_1_1?s=books&ie=UTF8&qid=1286876264&sr=1-1

Just Bento Book - adult style bentos

http://www.amazon.com/Just-Bento-Cookbook-Everyday-Lunches/dp/4770031246/ref=sr_1_2?s=books&ie=UTF8&qid=1286876264&sr=1-2

Beginner Bento Box Recipe - a classic

The idea is to take all of these elements and pack them together in a lunch box in a way that is both practical and appealing.

Rice

The standard bento has 1 cup of white rice. The best is to use Japanese rice and cook it in a rice cooker. This gives the rice a fluffy and sticky consistency that can easily be shaped or packed to one side of the bento.

Fish

Most bentos include at least a small piece of fish. I am not going to tell you what type to use, or how to cook it...be creative!

Egg

Add either a boiled egg or egg tamagoyaki (sweet Japanese folded omelette).

Here is a video where you can learn how to make egg tamagoyaki - I would just post the recipe, but you really need the video to get the method. Please enjoy the cheesy J-pop.

http://www.youtube.com/watch?v=J3surzN68H0

Veggies

Add assorted raw veggies for color (and nutrition!). Think easy things like baby carrots and tomatoes or broccoli. Stick these in all the empty spaces that are left once you pack your bento. Or, cut them into cute and creative shapes.

Japanese pickles

These are usually added in a little side dish to add flavor, color and nutrition. There are many recipe variations and types of veggies you can use. Here is a recipe I like and have used before. You can leave out the seaweed if that's not your thing.

http://www.justhungry.com/sweet-and-sour-cucumber-and-wakame-pickles

Fall Favourites

Although fall may not be in the air in some parts of the world, it certainly is where I am. As the temperature dips, I find all I want to eat is some delicious comfort food. I hope you enjoy some of my ‘fall favourites’ which can be enjoyed well into winter! Brrrr….. ~Karen

Indian Chai Milk Tea

Makes 1 serving, but is easily doubled or tripled.

Chai Mix:

1 tablespoon whole cloves

1 tablespoon whole fennel seeds

1 tablespoon whole cardamom seeds (not in pods)

2 small cinnamon sticks, broken into small pieces

1 cup milk/soy milk/rice milk

1 teaspoon honey

Stir together all chai mix ingredients. Add 1 tablespoon chai mix to milk and bring to a boil. Remove from heat and steep for 3 minutes. Strain and stir in honey. Store extra chai mix together in an airtight container.

Sweet Cinnamon Zucchini Bread

I eat a lot of banana bread, so this recipe is a nice change!

Makes two small 9x5” loaves, 12 slices per loaf. If doubled, it will make two full size 9x5” loaves, 12 slices per loaf

Preheat oven to 325 F.

Sift into a large bowl:

3 cups all-purpose unbleached white flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

¼ teaspoon baking powder

Whisk dry ingredients with a wire whisk or fork until thoroughly blended. In large bowl beat well with an electric mixer:

6 egg whites, beaten light and foamy

½ cup canola oil

1 ½ cups brown sugar

2 cups grated unpeeled zucchini

2 teaspoons vanilla

Add dry ingredients to wet with a few swift strokes of a wooden spoon just until blended. Pour batter into two non-stick loaf pans sprayed with cooking oil. Bake for about 1 hour or until a toothpick or cake tester inserted into the centre of the load comes out clean. Cool on racks.

Curried Pumpkin Soup

My mom has been making this for many years, I finally got the secret recipe! ;)

4 MacIntosh apples

1 tablespoon butter

1 onion

2 garlic cloves, crushed

1 tablespoon curry powder

1 teaspoon ground cumin

14 oz. can pumpkin puree (not pie filling)

4 cups chicken broth

1 cup water

1 teaspoon sugar

sour cream/yogurt to taste

Peel and chop apples. Melt butter, add onion, garlic, curry & cumin. Stir in apples, pumpkin, broth, water & sugar. Bring to boil, cover & reduce heat to low. Simmer for 25 minutes. Puree soup in food processor/blender. Return to stove, reheat & add yogurt/light sour cream.

Soup will keep well for up to 3 days OR freezes well.

Beef Stroganoff

A classic!

1 Tablespoon butter or margarine

1 medium onion, chopped

2 lbs. sirloin steak, trimmed and cut
1 lb mushrooms

1-10 oz. can condensed beef broth or consomme - undiluted

1 teaspoon Worcestershire sauce

pinch of salt

1/4 cup dry red wine

3 tablespoons cornstarch or flour

1/4 cup sour cream

Cut steak into strips, trimming away all fat. In large frying pan, saute onion in butter or margarine until soft, but not brown. Add meat strips and sear, turning constantly (not more than 5 minutes). Remove pan from burner. Scrub and quarter mushrooms and add to pan along with beef broth, Worcestershire sauce, and salt.

Meanwhile, cook half pound noodles until almost tender. About 5 minutes before serving time, heat contents of pan to boiling then stir in sour cream until just below boiling. Make a smooth paste of the flour and wine and stir in until thickened. Drain noodles and serve Beef Stroganoff over them.

Apple and Raspberry Crisp

While everyone probably already has a variation of this, I couldn’t resist including it since it is certainly one of my favourites. It’s quick, healthy and you can substitute for any fruit in season!

6 cups sliced, peeled apples

1 package (300g) unsweetened frozen raspberries

1/3 cup sugar

2 tablespoons all purpose flour

2 teaspoons cinnamon

Topping:

1 cup quick-cooking rolled oats

¼ cup packed brown sugar

1 teaspoon each cinnamon and nutmeg

¼ cup margarine

In 8 cup/2L baking dish, combine apples and raspberries (thawed or frozen). In small bowl, combine sugar, flour and cinnamon; add to fruit and toss to mix.

Topping: Combine rolled oats, sugar and cinnamon. Cut in margarine until crumbly. Sprinkle over top of fruit mixture.

Bake in 350 F/180 C oven for 55 minutes or microwave at high power for 15 minutes or until mixture is bubbling and fruit is barely tender. Serve warm or cold. Makes 8 servings.

Mexican Fiesta - Ole!

Hi ladies,

Upon discovering the most delicious guacamole recipe ever, I was inspired to go with a Mexican/Southwest theme this month, drawing on some of my favourites. I hope you all enjoy! :)

- Zoe

Guacamole

Serves 4-5

This is the only guacamole recipe you will ever need. If you aren't in the mood to chop onion and garlic, or pressed for time, you can substitute onion powder and garlic powder to taste. It still tastes yummy!

3 ripe avocados, diced
2 vine-ripened tomatoes, chopped
1/3 cup onion, finely diced
1 clove garlic, minced
1/3 cup fresh cilantro, chopped
Juice from 1/2 lime
1/2 tsp salt

Mash avocado in bowl. Add the tomatoes, onion, garlic, cilantro, lime juice and salt, and combine well. You can serve immediately or cover with plastic wrap to refrigerate overnight (just remember to press the plastic wrap directly onto the guacamole to keep it from turning brown). Serve with tortilla chips or as an add-on for tacos, burgers, etc.

Tortilla Soup

Serves 8

My mom first made this soup for family dinners, and it is one of my all-time favorites. I guarantee that, even if you don't like soup, you will love this recipe.

8 cups (8 L) vegetable stock (either store-bought or homemade - if you're going with store-bought, try to get a low sodium version)
2 tbsp (30 mL) vegetable oil
2 yellow onions, finely diced
1 tbsp (15 mL) salt
10 garlic cloves, minced
2 tbsp (30 mL) minced oregano
1-2 jalapeno peppers (depending on how much heat you can handle), seeded and minced
3 cups (720 mL) corn kernels, fresh or frozen
2 large red peppers, seeded and finely diced
1/2 tsp (2.5 mL) liquid smoke
2 tsp (10 mL) chipotle puree (you can buy canned chipotle peppers in adobo sauce and blend or finely chop)
4 corn tortillas, yellow or blue
2 avocados, diced
1/2 bunch fresh cilantro, stemmed
asiago cheese, shaved with a vegetable peeler
1 lime, cut into thin wedges

Heat the stock and keep it warm on the back burner while preparing the soup. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and 1 tsp (5 mL) salt and saute until translucent. Stir in the garlic, oregano, half of the minced jalapenos, and another tsp (5 mL) salt; saute 5 minutes.

Pour the hot stock into the pot and bring to a gentle boil. Simmer 20 minutes. In the final 5 minutes, stir in the corn, red peppers, remaining jalapenos, the remaining salt, liquid smoke, and chipotle puree. Simmer until the corn is tender. Meanwhile, prepare the garnishes and season the soup with salt and pepper to taste.

To make tortilla strips, slice each tortilla into thin strips 1/4 inch thick. Toss gently with a light coating of oil, a pinch of salt, and chili powder (optional). Spread the strips out on a baking sheet and bake in a 350 degree Fahrenheit oven until crisp (5 minutes). Remove from the oven and let cool until ready to serve.

To serve, ladle the broth into bowls and divide the diced avocado, cilantro leaves, and asiago shavings among the bowls. Arrange 8 tortilla strips in a tepee in the center of each bowl. Serve immediately with a bowl of lime wedges on the side.

Beef and Pinto Bean Chili - from "Cooking Light Magazine"

Serves 6

The first chili recipe I ever tried to make, and so so good! Feel free to omit the radish if you aren't a fan.

Cooking spray
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces (I cheat and buy pre-cut kabob meat, which most meat counters have in stock)
3/4 tsp salt
2 tbsp canola oil
4 cups chopped onion (about 2 medium)
1/4 cup seeded and minced jalapeno peppers (about 2 large)
10 garlic cloves, minced
1 (12-ounce) bottle beer (you can substitute water in a pinch)
1 tbsp paprika
1 tbsp ground cumin
2 tbsp tomato paste
3 cups fat-free, low-sodium beef broth
1 (28 oz) can whole peeled tomatoes, drained and chopped
1 (15 oz) can pinto beans, rinsed and drained
1/2 cup thinly sliced radish
1 avocado, diced
6 tbsp small cilantro leaves
6 tbsp sour cream
1 lime, cut into six wedges

Heat a large pot over high heat. Coat inside with cooking spray. Sprinkle beef evenly with 1/4 tsp salt. Add beef to pan; saute 5 minutes, turning to brown on all sides. Remove beef from pan. Add oil to pan; swirl to coat. Add onion and jalapeno; saute 8 minutes or until lightly browned, stirring occassionally. Add garlic; saute 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add beef, broth, tomatoes, and beans; bring to a boil. Reduce heat and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 tsp salt.

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tbsp cilantro and 1 tbsp sour cream. Serve with lime wedges.

Mexican Paella - from "The Cook's Book of Everything" (one of my food bibles)

Serves 4

1 large garlic clove, peeled
1 onion, quartered
2 firm tomatoes
1 red pepper, seeded and quartered
1/4 cup (60 mL) olive oil
55 g (2 oz) bacon, chopped
1 1/3 cups (265 g) long-grain rice
2 1/2 cups (625 mL) hot fish stock (recipe to follow)
2 tinned and drained, or fresh, poblano chilies, finely shredded
16 raw prawns (shrimp), peeled and deveined, tales intact
250 g (9 oz) firm white fish (i.e. snapper, halibut), cut into chunks
2 tbsp chopped coriander (cilantro)
lime wedges, to serve

Dry-roast the garlic, onion, tomatoes and red pepper in a heavy-based frying pan over low heat, turning often, for about 45 minutes, or until the ingredients are browned all over.

When cool enough to handle, peel the tomato and red pepper, and roughly chop. Put the flesh in a food processor with the garlic and onion, and blend to a puree (a handheld blender will work too, or you can finely chop the ingredients by hand).

Heat the olive oil in a deep frying pan. Add the bacon and cook until crisp. Add the rice and cook for 1 minute, stirring the grains to make sure they are completely coated in oil.

Add the pureed tomato mixture and cook for 3 minutes. Add the stock and 1 tsp salt. Bring to a boil and stir once. Reduce the heat to low and cover. Cook gently for 15 minutes.

Add the chilies, prawns and fish to the pan, and cook for another 5 minutes. Add a little hot water to the rice if it is becoming too dry. Check the seasoning, sprinkle with coriander and serve with lime wedges.

Fish Stock

Put 2 kg (4 lb 8 oz) fish bones and heads in a stockpot with a bouquet garni, 1 chopped onion and 10 pepper corns. Add 10 cups (2.5 L) cold water, bring to a boil and simmer for 20-30 minutes. Skim off any scum. Drain the stock, then cool in the fridge. When cool, lift off any congealed fat.

Avocado, Prawn and Mango Salad - from "The Cook's Book of Everything"

Serves 2

1/3 cup (80 mL) olive oil
1 tbsp white wine vinegar
1 tbsp dijon mustard
1 tsp finely grated orange zest
24 raw prawns (shrimp), peeled and deveined, tails intact
1 small red onion, thinly sliced
2 avocados, sliced into wedges
2 mangoes, flesh cut into wedges
mixed salad greens (I use the pre-washed salad mix)

To make the dressing, combine the oil, vinegar, mustard, and orange zest. Season with salt and pepper.

Preheat a barbecue grill or stove-top grill, brush the prawns with a little of the dressing and cook for 5 minutes. Transfer to a large bowl with the onion, avocado, and mango.

Add the salad greens and pour in the dressing. Toss lightly before serving.

Summer on the Mediterranean...or at least dreaming of it!

Hello Ladies!

I've gone with a (I think, please ignore spelling errors) Mediterranean theme, pretending that just outside my window there is a beach and the sea...Enjoy!

"Greek" Pita Pockets (Meat or Vegetarian)

An easy favourite from my mom that has never failed me with any crowd! It's also very easy to brush the marinade on veggies and then grill them for a vegetarian option--yum!!!

-1 lb either boneless pork, chicken or turkey OR assorted veggies (oh, the possibilities!)

-2 T extra virgin olive oil

-2 T fresh lemon juice

-1/2 T prepared mustard

-1 garlic clove, sliced or crushed

-1/2 t fresh oregano (dried works fine too)

-adjust amounts to taste

Add-ons to the pita to prepare:

-crumbled feta cheese

-Fresh Tzatziki (recipe included)

-Hummus (recipe included)

-butter leaf lettuce (any lettuce will do, but this one you don't even have to use the pita with if you are going the low-carb route)

-sliced cucumber

-seeded tomatoes

-fried onions and peppers

-pitas or tortillas

Marinade meat in refrigerator for at least an hour. It is best to pre-cut all your veggies, cheese, etc., because it cooks fast! Stir-fry meat over medium heat until cooked through. I stir-fry any veggies I am adding in a separate pan, as they tend to not all cook at the perfect speed. For a little extra crispiness brush pitas or tortillas with olive oil and brown just slightly in a medium heat pan. Add whatever you love and eat away!

I'm sure many of you have your own recipe for these, but I really enjoy these two versions.

Fresh Artichoke Tzatziki-from Julie Van Rosendaal's "Grazing"--I love this low-fat cookbook!

This dip is actually best just with pita chips, but the plain stuff goes great in the above pita.

-2 C Tzatziki (home-made or store-bought) NB: Home-made: grate 2 small cucumber and squeeze into towel to get rid of excess water. Add to 2 crushed clove of garlic and 2 C plain yoghurt (Balkan-style if possible), salt and pepper to taste)

-1/2 C Kalamata olives, pitted and chopped

-2 red peppers, roasted and chopped (home-made OR bottled from the store)

-170mL jar of marinated artichoke hearts, drained and chopped

-4 roma tomatoes, seeded and chopped

-2 green onions, chopped

Mix ingredients together, chill if needed and serve with pita chips. Add salt and pepper to taste if necessary. Yummo!

Fresh Spicy Hummus-also from "Grazing"- remove coriander and red pepper flakes if you want it plain

-540mL can of chickpeas, rinsed and drained

-2 T tahini (apparently you can use light peanut butter, but I didn't love it)

-2 T plain yoghurt

-2 cloves garlic, peeled

-1 T olive oil (I actually forgot this once, and it was a little stickier, but tasty none the less)

-juice from 1 freshly squeezed lemon

-1 t ground cumin

-1 t coriander

-1/2 t crushed red pepper flakes

Mix ingredients together in a food processor (if you have one, if not beat up and mix well) and puree. Add salt and pepper to taste, or a little water if it's too thick. Mmmm...

Mediterranean Style Seafood Pasta

Now technically you can add whatever seafood you want to prepare with this, I have only used talapia, halibut and tuna (not together, separately). Basically, as long as you use something fairly mild that will easily take on the flavours of the dish you'll be set.

-1/2 C Caesar Salad Dressing (Newman's Own if you can get it!)

-1/2 white onion, chopped

-2 cloves of garlic, minced

-preferred seafood choice--I have to admit, I've never actually measured it out...the more the merrier I say! chopped into eatable bites

-1/2 C sliced Kalamata olives (but the recipe is good without for those of you who are foolish enough to hate black olives)

-1 T fresh basil

-1/4 T hot pepper flakes (fresh is also good! I usually add a few more for a little zing)

-1 C chopped, seeded tomatoes

-crumbled feta cheese (again, the more the merrier! I just go by the look)

-spaghetti, linguine, penne, I have tried all of these ones with it and like the look.

Start cooking pasta. In a skillet, heat the salad dressing over medium heat. Add the onions and garlic, stirring occasionally until softened. Add the seafood, olives, basil and hot pepper flakes and cook for a few minutes, until the seafood is cooked through. Add the tomato and feta cheese last, and cook until they are just warmed and the cheese is melting at the edges. Remove from heat, add to pasta. Delicious!

And finally Summer Pizza

-pre-baked pizza crust (you can bake your own of course, but I have never had ANY luck with bread products where I live, I have no idea how some of you do it!!)

-1/2 C basil pest0 (store-bought OR basil, olive oil, garlic, pine nuts mixed in a food processor to taste)

-1/3 C sun-dried tomatoes, re-hydrate in boiling water, drain and chop

-1 C shrimp, de-veined and peeled

-1/2 C crumbled feta cheese

Spread pesto all around pizza curst. Add on and spread out sun-dried tomatoes, shrimp and feta cheese. Bake at 350 degrees F for about 15 minutes, until the edges are golden. Also delicious served cold!

If you are a wine drinker...(these will not be perfect, I am not an expert despite what people think! Personally, in the summer I much prefer Kendall's Sangria recipe :)

Red: think Tempranillo (mostly Spanish), or (I can't believe I am saying this) a Merlot--but one with spiciness, the Americans do a couple that are not bad at all

Rose: solid and not sweet rose to go with these dishes--in fact there are one or two Australian ones (Mitolo if you can find it!) if you can get them that are very full-bodied, if not, the French and Spanish always do lovely roses.

White: Dry, dry, dry. Not sweet! Whatever you prefer from there is good, I find sauvignon blanc usually works out well with almost everything.

Happy Eating in July everyone!

Guaranteed Good Time BBQ Food

Hello ladies, sorry for the belated post, but I'll try to make it worth the wait! We had our first summer BBQ last weekend so I thought I'd share our party favorites. Enjoy.

Portuguese Sangria (this is Cait's mum's recipe but has been a mainstay at our summer...and sometimes winter...parties)
1 bottle (750 mL) dry red wine
1/3 cup frozen lemonade concentrate
1/2 cup brandy
1/2 cup orange-flavored liquer
1/3 cup orange juice
1/4 cup lemon juice
2 cans (or 3 cups) ginger ale
fruit

Mix all ingredients except ginger ale; refrigerate until chilled.
Just before serving, stir in ginger ale. Garnish with fruit.
Call a friend to drive you home. :)

Kendall's famous Pulled Bison on Baguette (not to be confused with "beef on a bun")
5-6 lbs Bison (any roast seems to work for me)

2 cups ketchup
3 Tbsp brown mustard
2 Tbsp worchestershire sauce
1/4 cup dark molasses
1/4 cup honey
1/4 cup barbeque sauce
1/4 cup cider vinegar

1-2 baguettes

Cook meat in water (almost enough to cover) with tight lid around 250 degrees for 8-10 hours (I use a slow cooker but you could do it in the oven). Drain off liquid and pull the meat apart using two forks. Mix sauce; add bison. Mix thoroughly and heat. Toast slices of baguette in broiler. Serve bison on baguettes.

Seafood Dip to feed a crowd
This is a multi-layered, pretty dip. I like to use a glass dish to show it off. Unfortunately for you, I don't ever use a recipe, so I'm basically making up the quantities. I really don't think you can mess it up though, so just go with what feels right. :) I use a 9X12 dish but you could do different sizes, it just makes your layers different thicknesses.

Base
1 block cream cheese, softened (feel free to use low-fat, I don't think anyone ever notices)
~1/2 cup mayonnaise
---mix ingredients together in bowl using electric mixer until smooth. Spread in bottom of dish.

Second layer (can substitute seafood dip if you prefer)
~5 Tbsp ketchup
~3 tsp horseradish sauce
3 glugs of worchestershire
--mix together in bowl, spread over previous layer.

Third layer
cut up crab (I use crab-flavoured pollock)
cut up pieces of shrimp (not necessary, but a nice addition)
--sprinkle over previous layer

Fourth layer
very small pieces of cut up tomato (as an uber-picky person, I use cherry or grape tomatos cut up small)
--ditto

Fifth layer
grated cheese (I prefer marble cheese)
--and again

Final layer
sliced green onions (one bunch is enough)
--done!

Chill for at least a half hour. Can be made the day before. Serve with tortilla chips. You can't leave it out too long, but it doesn't usually last that long so you don't have to worry.

Ritz Toffee Square (A.K.A. the most ridiculous recipe... but so darn good it hurts)

1 Box original Ritz crackers (~250g)
1 can Eagle Brand sweetened condensed milk (300 mL)
1 package Hersey Chipits - Skor Toffee bits (200 g)

Crush Ritz crackers to crumb-like consistency (I do this before opening the bag - good to get your agression out) place in bowl
Add Skor Toffee bits
Add sweetened condensed milk
Mix thoroughly
Place in 8X8 pyrex pan (I don't have one this size so I use a metal pan, but I grease it up first)
Bake at 350 degrees for 20 minutes.
Let cool, then cut and serve.
Ridiculous.

Change your life BBQ Sauce
Okay, maybe it won't change your life, but the fact that I can make BBQ sauce, how I like it, whenever I want, changed the game in my house (oh how I loathe bottled barbeque sauce now!).
Here's the basic recipe, then you can get creative and make changes to suit your tastes:

1 1/2 cups ketchup
1/2 cup mollasess
2 Tbsp cider vinegar
1 1/2 tsp hot sauce
1/2 tsp liquid smoke
salt and pepper

other exciting additions to try: minced chipotle chiles, jalepenos.

I also like to do a dry rub on the meat prior to saucing it up - it would include things like dry mustard, paprika, brown sugar, garlic powder, onion powder, celery salt, cayenne pepper. Mix these all together, rub on meat and let sit for a bit. Save a little bit and you can mix it into the sauce. Mmmmm.....

Happy grilling!

May - Greek Goddesses

May's theme : Greek Goddesses

You don’t have to make all the recipes I’ve submitted for this theme. The dips and pita chips work well as appetizers to take to a party, and the chicken could go with just about anything. Still, if you make the dips and chips ahead of time, they can be stored for a few days until you’re ready to make the entire big fat Greek feast. Serve chicken and oven fries with a Greek salad or with grilled vegetables.

*= Cait’s notes

Pita Chips – From ‘The Girl Can’t Cook’

- ½ cup virgin olive oil

- 3 cloves crushed garlic

- 2 packages pita breads (a white and a whole wheat make a nice contrast)

variety of dried herbs and spices

1)Combine the olive oil and garlic in a bowl and heat in microwave (about 10 -15 seconds is all it takes) to infuse the flavour of the oil. Using kitchen scissors, cut each pita into 2 rounds (cut around the edge and separate). Then cut the rounds into wedges.

2)Preheat the oven to 400F (200C). Using a pastry brush, brush the rough side of the pita lightly with olive oil and lay them rough side up on a cookie sheet.

3)Sprinkle with your choice of herbs and spices.

* Because we’re going with a Greek theme, I’d stick to some salt and oregano and leave the Cajun or paprika for another time.

4) when the sheet is full, pop it in the oven for 3-4 minutes.

* I found that generally one side of the pita was thicker than the other. It would probably help to put all the thin chips on one sheet and the thick chips on another, because the thick ones took at least 5 mins to bake until crispy.

Spicy Whipped Feta Dip – From ‘The Girl Can’t Cook’

- ½ lb (250g) feta cheese

- 2-3 long green chilli peppers (Anaheim or Hungarian), seeded and chopped

- 1/3 cup (75ml) extra virgin olive oil

- 3-4 Tablespoons (45-50ml) fresh lemon juice

Crumble the feta and combine with the remaining ingredients in a food processor. Pulse until blended. Refrigerate at least 1 hour before serving with pita chips.

* If you don’t have a food processor, you can also make it using a blender or an electric hand mixer. I don’t like to chop chillis, so I got lazy and added a can of diced green chillis instead. It wasn’t spicy enough so I had to add some cayenne pepper.

- Pita chips and feta dip

Tasty Tzatziki – From my many attempts to make the perfect Tzatziki

- 1 large cucumber, peeled and seeded, then minced and drained (place cucumber in sieve, salt to draw out excess liquid, then rinse and pat dry)

- 2 cups Greek yogurt. The key to this sauce is to find the richest, creamiest yogurt you can. If you can’t find Greek yogurt, buy the full fat kind and place in a cheesecloth-lined sieve over a bowl and allow to drain for a few hours.

- 3 or 4 garlic cloves, pressed

- 1 teaspoon lemon juice or malt vinegar (add more to taste if desired)

- 1 teaspoon dried dill

- salt and pepper to taste

Greek Chicken Brochettes (or breasts)

This recipe is courtesy of my very non-Greek mother, who says the secrete is to use LOTS of garlic.

Marinade (for 1.5kg or 3.5lb)

- zest of 1 lemon

- juice of 1 lemon

- olive oil (2 or 3 to 1 oil/lemon ratio)

- 5-6 garlic cloves minced or pressed

- 2 teaspoons dried oregano (or more to taste)

- 1 teaspoon dried rosemary (or more to taste)

- salt and pepper to taste

If you have a barbecue, and some skewers, cut the chicken breasts into medium sized chunks. If you make this in the oven, keep the breasts intact. Remember, if you’re using wooden skewers, don’t forget to soak them in water first.

Marinate the chicken for at least 4 hours. Grill on medium heat or broil carefully in oven until chicken is cooked through but still tender.

Oven Fries – from ‘Greek with Gusto’

- 6 medium-size new white potatoes

- ¼ cup olive oil

- crushed dry oregano

- salt

- garlic powder

Preheat oven to 375F (190C). After washing potatoes (not necessary to peel them), cut into finger shapes. Toss with oil in large bowl. Arrange potatoes on a baking sheet in single layer. Bake for 15 mins. Turn and bake for an additional 10 minutes (or until tender). Remove from oven and place in paper bag. Sprinkle oregano, salt, pepper and garlic powder into the bag, shake gently, and serve.

-Cait

Lucy especially liked the crunchy pita chips-