Magical Monday

Food Friday: Asian Chicken Salad

Asian Chicken Salad

Ingredients

• 1 clove garlic, minced
• 1cm fresh ginger, minced
• 2 tsp sugar
• ⅔ c canola oil
• 2 T miso
• ¼ c rice vinegar
• 150g cooked chicken, shredded
• ½ head romaine lettuce, shredded
• ½ carrot, shredded
• ½ c Chinese cabbage, shredded
• ½ c cucumber, halved lengthwise and cut in thin slices

Instructions

1. In a food processor or blender, puree the garlic, ginger, sugar, oil, miso and vinegar until smooth.
2. Combine remaining ingredients. Toss with miso dressing.

Food Friday: Fish Rolls

Fish Rolls

Ingredients

• 250g fish fillets (trout, perch, bluegill, etc.)
• 250g farmers sausage
• 1 large can tomatoes
• 4 potatoes, peeled and sliced
• 1 onion, sliced
• 1 sweet red or yellow pepper
• 1 tsp basil
• 1 tsp parsley flakes
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp nutmeg

Instructions

1. Preheat oven to 350 degrees.
2. Cut fillets into strips 2 – 5 cm wide. Cut sausage into 2cm chunks. Wrap fillets around sausage chunks and secure with toothpicks. Place in a baking dish.
3. Drain juice from tomatoes and set aside. Pour tomatoes over the fish-sausage rolls.
4. Add the potatoes, onions and peppers.
5. Sprinkle seasonings over vegetables. Pour in ½ cup of the reserved tomato juice.
6. Cover with foil and bake for 30 minutes or until vegetables are tender.

Variations

• omit sausage and wrap fish with bacon
• sprinkle grated cheese on top
• add wild rice and enough water to cover

Food Friday: Easy Skillet Noodles

Skillet Noodles

Ingredients

• 200g medium egg noodles
• 6 slices bacon
• ½ cup chopped green bell pepper
• 1 tsp each basil, oregano, marjoram, garlic powder
  ½ tsp nutmeg
• 1 can tomato paste
• 1⅔ cup water
• Parmesan cheese

Instructions

1. Cook noodles in boiling, salted water. Drain.
2. Cook bacon in cast-iron frying pan. Drain off all but 2 tsp of drippings. Remove bacon and crumble.
3. Add green pepper to drippings and cook until it has just lost its crunch.
4. Add seasonings, tomato paste, and water. Bring to a boil, stirring occasionally Reduce heat and simmer for about 10 minutes.
5. Serve over cooked noodles. Sprinkle with cheese and crumbled bacon.

Food Friday: Chile Cornbread

Chile Cornbread

Ingredients

• ¾ cup yellow cornmeal (or a mix of yellow and white)
• ½ cup flour
• 2 tablespoons sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk (or a mix of milk and buttermilk)
• 5 tablespoons unsalted butter, melted
• 1 egg, beaten
• ¼ cup corn kernels, fresh or canned
• 2½ tablespoons green chile (like a jalapeno), roasted and roughly chopped

Instructions

1. Preheat oven to 350 degrees. Grease a loaf or small cake pan.
2. Melt butter and cool.
3. Combine corn meal, flour, sugar, baking powder and salt, in a medium mixing bowl.
4. In another bowl, combine milk, buttermilk, melted butter and egg. Blend thoroughly. Add to dry ingredients and mix well.
5. Blend in the corn kernels and green chile.
6. Pour batter into the greased pan and bake for 20 – 30 minutes or until a toothpick comes out clean. Cut into squares and serve.

Food Friday: Almendrado

Almendrado

Ingredients

• 1 envelope unflavored gelatin
• ¼ cup cold water
• 5 egg whites
• 1/8 tsp salt
• 2/3 cup sugar
• 1¼ tsp almond extract
• zest from one lime
• green and red food coloring

for Custard Sauce

• 1½ cups half and half cream, scalded
• 5 egg yolks
• 1/2 cup cold half and half cream
• 1/2 tsp vanilla extract
• ¾ tsp almond extract
• 1/2 cup sugar
• ¼ tsp lemon zest
• ¼ cup toasted almonds

Instructions

1. Add the gelatine to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool on the counter (or in the refrigerator for 5 or 10 minutes – make sure it doesn't harden too much).
2. Beat the egg whites until they start to get stiff. Gradually add the sugar (one tablespoon at a time), salt, almond extract and lime zest while mixing.
3. Fold in the cooled gelatine. Mix until well combined.
4. Divide into three separate bowls. Tint one bowl green and one red. Fold the food coloring in well to distribute the color evenly.
5. Layer the green egg whites in the bottom of a glass dish. Then add the white layer and last the red layer. Cover the dish and chill in the refrigerator.
6. Scald the 1 1/2 cups half and half in a double boiler.
7. Add the remaining ingredients to a medium sized bowl and whisk until well blended.
8. Slowly add the egg yolk mixture to the scalded cream, stirring the whole time. Cook until the mixture coats the back of a metal spoon.
9. Pour immediately into a bowl or glass measuring cup and place in a bowl of ice to cool. Once it's cool enough, cover and place in the refrigerator. Chill for two to three hours.
10. To toast the almonds, spread them on a baking sheet in a single layer and bake for 3 – 5 minutes at 325 degrees until a nice golden brown. Watch closely as they burn easily!
11. To serve, slice the egg white-gelatin mixture and place portions on a plate. Pour or spoon custard sauce over the top. Garnish with toasted sliced almonds.

Food Friday: Mexican Christmas Cookies

Mexican Christmas Cookies (Galletas de Navidad)

Ingredients

• 1½ cups butter, at room temperature
• ⅓ cup sugar
• 3 cups flour
• 1½ tsp vanilla extract
• 4 eggs, separated
• ¾ cup sugar
• 1 lime, juiced
• 2½ cups fruit preserves
• ½ cup Gran Marnier
• ½ cup icing sugar
• ¾ cup chopped walnuts

Instructions

1. Mix the butter and sugar until well blended. Add the egg yolks and vanilla and mix well. Add the flour and mix to form a large ball.
2. Knead the dough 4 to 5 minutes. Dust with flour, cover with plastic and refrigerate between 30 minutes and 1 hour.
3. Preheat oven to 350ºF. Grease two cookie sheets.
4. Beat the egg whites until stiff. Lower mixer speed and gradually add ¾ cup sugar and the lime juice. Beat for 1 minute, until the mixture is shiny.
5. On a large, floured surface roll out the dough. Transfer it to the greased cookie sheets and continue to roll out until very thin.
6. Combine the preserves and the Grand Marnier and spread over the dough. Cover this with the beaten egg white mixture and sprinkle with confectioners' sugar and chopped walnuts.
7. Bake for 45-60 minutes or until egg whites are golden brown and crispy. Remove from oven and allow to cool. Cut into squares to serve. Makes about 2½ dozen.

Food Friday: Noodles with Peanut Sauce

Noodles with Peanut Sauce

Ingredients

• 1 carrot, peeled
• 3 tsp vegetable oil, divided
• 2cm fresh ginger, minced
• 2 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup natural-style peanut butter
• 2 tablespoons soy sauce
• 1½ tablespoons rice vinegar or white wine vinegar
• 1 teaspoon chili garlic sauce
• ¼ teaspoon salt
• 1 red bell pepper, cut into strips
• 250g snow peas, trimmed
• 500g cooked linguine
• ¼ cup chopped fresh cilantro

Instructions

1. Shave the carrots lengthwise into very thin strips using a vegetable peeler; set aside.
2. Heat 1 teaspoon of the vegetable oil over medium heat. Add the ginger and garlic; sauté, stirring, for about 30 seconds. Add chicken broth, peanut butter, soy sauce, rice vinegar, chili garlic sauce, and salt; stir until well-blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat; keep warm.
3. Heat 2 teaspoons oil in a cast-iron frying pan over medium-high heat. Add bell peppers and snow peas and saute until tender. Remove from heat.
4. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro.
5. Serve warm or at room temperature.

Food Friday: Awesome Fish Bake

Awesome Fish Bake

Ingredients

• 1¼ cups ranch dressing
• 750g fish fillets
• ¾ cup cheddar cheese, shredded
• potato chips or soda crackers, crushed

Instructions

1. Preheat oven to 375°.
2. Pour ranch dressing in a 9” x 13” pan. Roll fillets in dressing and lay them in a single layer in the pan.
3. Cover with shredded cheese and top with crushed potato chips or crackers.
4. Bake for about 25 minutes or until fish is flaky. Then broil 2 to 3 minutes until topping is crisp.

Serve with creamy mashed potatoes and a salad.

Food Friday: Mahogany Chicken Wings

Mahogany Chicken Wings

Ingredients

• 1.4kg chicken wings, split and tips discarded
• ½ cup soy sauce
• ½ cup honey
• ¼ cup molasses
• 2 tablespoons chile sauce
• 1 tsp ground ginger
• 2 cloves garlic, minced

Instructions

1. In a bowl, mix soy sauce, honey, molasses, chile sauce, ginger and garlic.
2. Place chicken in a shallow dish. Pour marinade over the chicken wings and let sit in the fridge for 1 hour, turning occasionally.
3. Preheat oven to 375°. Arrange chicken in a 9x13 baking dish in a single layer. Bake for about 50 minutes or until meat comes easily off the bones, brushing with often with marinade and turning once.
   

Food Friday: Tangy Fruit Salad

Tangy Fruit Salad

Ingredients

• 2 tablespoons instant vanilla pudding mix
• 1 cup vanilla yogurt
• 1 can pineapple chunks in juice, drained
• 1 can mandarin oranges in juice, drained
• 1 cup grapes
• 2 medium bananas, sliced

Instructions

1. Combine pudding mix and yogurt.
2. Mix fruit in medium bowl. Stir fruit into yogurt mixture.
3. Refrigerate. Serve when chilled.

Magical Monday

Food Friday: Fried Noodles with Egg

Fried Noodles with Egg

Ingredients

• 4 cups flour
• ⅓ teaspoon salt
• water
• 2 tablespoons butter or vegetable oil
• 3 eggs

Instructions

1. Make a dough of flour, salt and just enough water to make a stiff dough. Roll out and cut into thin strips.
2. Bring water to a boil with a bit of salt. Add noodles and cook about 10 minutes. Drain.
3. Heat butter or oil in a cast-iron frying pan. Add cooked noodles and fry until light brown.
4. Beat eggs. Pour over noodles and cook until eggs have set.

Food Friday: Bluegill with Pasta and Cream Cheese Casserole

Bluegill with Pasta and Cream Cheese Casserole

Ingredients

• 75g cream cheese (at room temperatute)
• 1 cup dry pasta (macaroni or other shape)
• 1 can condensed cream of mushroom soup
• 375ml bluegill, cooked and flaked
• ¼ cup onion
• ¼ cup green pepper, chopped
• 2 T mustard
• ¼ tsp salt
• 60ml milk
• ½ cup cornflakes crumbs

Instructions

1. Preheat oven to 375°.
2. Cook macaroni in boiling salted water. Drain.
3. Blend soup and cream cheese with an electric mixer. Stir in macaroni and remaining ingredients, except cornflake crumbs.
4. Place in a baking dish. Sprinkle with cornflakes crumbs and bake for 20 to 25 minutes.

Food Friday: Caramelized Chicken Wings

Caramelized Chicken Wings

Ingredients

• 2 tablespoons olive oil
• ½ cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 clove garlic, minced
• salt and pepper to taste
• 1.4kg chicken wings

Instructions

1. Preheat oven to 375°.
2. Place chicken in a 9x13 baking dish.
3. Mix together the first six ingredients. Pour over the chicken wings.
4. Bake for an hour, or until sauce is caramelized.

Food Friday: Witches' Fingers

Witches’ Fingers

Ingredients

• 40 (40) whole, blanched almond
• Red icing gel, optional
• 1 cup (250 mL) CRISCO® Golden Shortening
• 1 cup (250 mL) icing sugar
• 1 (1) egg
• 1 tsp (5 mL) almond extract
• 1 tsp (5 mL) vanilla
• 2¾ cups flour
• 1 tsp baking powder
• 1 tsp salt
• 15-20 drops green food colouring
• 50 ml strawberry jam

Instructions

1. Using a small paint brush, paint each almond with red icing gel. Set aside to dry..
2. In a bowl, beat butter, icing sugar, egg, almond extract and vanilla until smooth.
3. Add flour, baking powder and salt and combine.
4. Mix in green food coloring, a few drops at a time, until color is as desired. Divide dough in two, wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 325º. Spray two baking sheets with cooking spray.
6. Shape 1 heaping tablespoon dough into finger shape. Make slashes in several places with a sharp knife to form knuckles. Place on baking sheet and press painted “nail” in one end of finger. Continue until dough is used up.
7. Bake for 20 -25 minutes until golden. Remove from oven and let cool on baking sheet.
8. When cooled, remove nail from finger, place dab of strawberry jam on nail bed, and replace nail, pressing down lightly so that jam oozes out from beneath.

Food Friday: Beef Stroganoff with Dill

Beef Stroganoff with Dill

Ingredients

• 200g crinkly noodles
• 600g lean stewing beef, cut into very thin strips (or use hamburger)
• 4 tablespoons butter
• 1 cup chopped onion
• 150g mushrooms, sliced
• 3 tablespoons flour
• 500ml water
• 4 teaspoons beef bouillon
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 250ml sour cream
• 1 teaspoon dried dill

Instructions

1. Cook noodles according to package directions.
2. While noodles are cooking, heat butter in a cast iron frying pan over medium heat. Sear meat (do it in about 3 batches, for easier stirring). Make sure it is cooked through. Set aside and keep warm.
3. Add onion and mushrooms to the skillet and sauté for 5 minutes, until golden brown.
4. Whisk in flour. Gradually add water and beef bouillon. Heat for 3 minutes, until sauce is thick and bubbly.
5. Stir in beef and dill. Add salt, pepper and sour cream. Heat through but do not boil.
6. Serve over noodles.

Food Friday: Fish Stir-fry

Fish Stir-Fry

Ingredients

• 1½ T canola oil
• 5 green onions, minced
• ½ inch fresh ginger, minced
• 1 garlic clove, minced
• 1kg fish fillets, chopped
• ½ cup fresh mushrooms, sliced
• ½ cup fresh asparagus, diced
• ½ cup green pepper, diced
• ½ tsp fish sauce
• 1 T teriyaki sauce

Instructions

1. Heat canola oil in a wok or frying pan until lightly smoking.
2. Add green onion, ginger and garlic and fry for about 1 minute.
3. Add fish and fry until it flakes easily. Remove from pan and set aside.
4. Add remaining ingredients and cook until just tender but not soft.
5. Return fish to pan and heat through.
6. Serve on steamed rice.

Food Friday: Crunchy Honey Chicken Wings

Crunchy Honey Chicken Wings

Ingredients

• 2 cups buttermilk
• 2 tablespoon hot pepper sauce
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1kg chicken wings, separated at joints, tips discarded
• 3 cups cornflakes, crushed
• ½ cup all-purpose flour
• ½ cup cornmeal
• salt and pepper to taste
• 1 cup honey
• 1 tablespoon crushed red pepper flakes

Directions

1. In a bowl, mix together the buttermilk, hot pepper sauce, salt, pepper, onion powder, and garlic powder. Pour into a large Ziploc bag.
2. Add the chicken wings to the bag, seal and shake to coat. Let sit overnight in the fridge.
3. Preheat oven to 400°. Coat two baking sheets with cooking spray.
4. In a bowl, combine the crushed cornflakes, flour, cornmeal, and salt and pepper. Remove the chicken wings from the marinade, and squeeze off excess. Discard the remaining marinade. Coat the wings with the cornflake mixture and place on the baking sheets. Spray the top of the wings with nonstick cooking spray.
5. Bake about 30 minutes or until the meat comes easily off the bone,.
6. While the chicken is baking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins. Keep warm until the wings are ready.
7. Once the wings are done, place them in a large serving bowl and drizzle with the honey sauce. Toss until evenly coated.

Food Friday: Peach Cobbler

1-2-3 Peach Cobbler

Ingredients

• ½ teaspoon ground cinnamon
• 1 tablespoon vanilla
• 2 tablespoons cornstarch
• 1 cup peach nectar
• ¼ cup juice reserved from canned peaches (or more nectar)
• 2 16-ounce cans of peaches, packed in juice, drained, (or 1¾ pounds, fresh, sliced)
• 1 tablespoon tub margarine
• 1 cup pancake mix
• ⅔ cup flour
• ½ cup sugar
• 160ml evaporated milk
• 1 tablespoon brown sugar
• ½ teaspoon nutmeg

Instructions

1. Preheat oven to 400°.
2. In a saucepan, combine cinnamon, vanilla, cornstarch, peach nectar, and peach juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
3. Add sliced peaches. Reduce heat and simmer for 5–10 minutes.
4. While peaches are simmering, melt margarine in the microwave. In a bowl, combine pancake mix, flour, sugar, and melted margarine.
5. In a separate bowl, combine the brown sugar and nutmeg.
6. Lightly spray 8-inch-square cake pan with cooking spray. Pour hot peach mixture into pan.
7. Add milk to flour mixture and stir. Quickly spoon over the peach mixture and sprinkle the brown sugar-nutmeg over the top. Bake for 15–20 minutes or until golden brown