Cream of carrots and parsnips

Did I ever write how much I love soup? Well, I do. I like all kinds of soups, but I have a preference for the creamy type (Aside of French onion of course!). Since Calgary is getting really cold, I like to make hearty and yummy soup. Here is a simple and delicious one.



Cream of carrots and parsnip
8 to 10 carrots, peeled & sliced
2 to 4 parsnips, peeled & sliced
3 to 5 potatoes, peeled & cubed
2 tbsp. butter
1/2 c. onion, chopped coarsely
6 c. chicken broth
1/2 tsp. thyme
1 bay leaf
1 c. cream (can use milk)
1/4 tsp. Tabasco
1/2 tsp. Worcestershire sauce
1/2 tsp. sugar
Salt & pepper

Heat butter in soup pot. Add onion. Cook and stir. Add carrots, parsnips, potatoes and broth. Boil. Add thyme and bay leaf. Simmer 30 to 40 minutes. Put through processor or blender. Add remaining ingredients.



Delicious, wintery, simple

Woot! I received my package!!

I feel terrible, I've been lazy on the blog. I just finished my first MBA class and work has just been crazier than usual.

Arghhh, these pictures don’t do justice to the delicious package I have received from Felice in the Kitchen.



I have joined a group and my first experience was fantastic! It is called the Foodie-exchange and there are members from all over the planet! It’s very simple, you create a package of food from where you are, about $10. You tell the group what you have to offer and TADAM! A couple of days or weeks later (1 exchange per month) you get a package from somewhere in the world and someone gets to eat your stuff.

For my first exchange, I had requested HOT stuff as my husband really loves the heat! Well, we were pleased! Chilli pepper (look so hot through the package), Taco mix (Yum!), oregano (I am so happy of this, Oregano is far from cheap in Alberta!) and a delicious red chilli jelly (I was doubtful of this to start but I tried a spoon and I swooned!).



Anyhow, I will most certainly do another exchange as I loved the concept!

Butternut squash, garlic and onion puree

I love winter and its incredible variety and availability of squash! Recently, I have been eating butternut squash. I like it roasted steamed but I prefer my puree recipe. For the squash, onion and garlic lovers, I am sure you will thank Me.!



Butternut squash, garlic and onion puree

- 1 butternut squash
- 1 yellow onion
- 1-2 garlic cloves
- Salt and pepper
- 1 tablespoon of butter
- A dash of olive oil



Cut the butternut squash in cubes. Boil the squash until a fork can go through it easily. While the squash is boiling, thinly slice the onion and the garlic. Heat a pan and in the olive oil, lightly brown the onions and garlic. Completely drain the squash. Grossly mash the squash without adding any liquid. Add the butter, browned onion and garlic. Salt and pepper to taste and yum!

Snickerdoodles

So, I wanted to make snickerdoodles, I found this recipe online and if I hadn’t been stupid, they would have been great. I mixed up some ingredient (misread) and they stayed in the shape of a ball and were dryer but still tasted decent. I am going to have to give it a second try.



Snickerdoodles

2¾ cups flour
¼ teaspoon salt
4 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

1. Preheat oven to 350°F. Line baking sheets with parchment paper and put in refrigerator to chill.

2. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.

5. Chill the dough for at least 30 minutes.

6. In the meantime, mix together the sugar and cinnamon in a small bowl.

7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.

8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.

9. Chill the dough and cookie sheets between batches.

10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

red velvet and chocolate cupcakes.

So…Hawaii was fantastic – Hence the lack of posts.

I made these sometime this summer and had not got around posting them. We had a garden party with the regiment my husband belong to and I was tasked to bring cupcakes (because every time the girls meet, I am requested to bake something)




Everything is made from scratch aside of the icing that is Betty Crocker!

Red Velvet cupcakes



I• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup of butter at room temperature
• 5 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

Chocolate cupcakes



• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk

Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Cabbage rolls

If something remembers me of my parent’s home, it is cabbage rolls. My mum does the best and she gave me her recipe years ago. I love mines, but they are nothing compares to my mother… I remember going to visit them and she would ask for what I wanted to eat and invariably, I would ask for cabbage rolls even in the midst of summer! I would have dinner and then, in the middle of the evening, get some more. I would literally eat like a pig.

So today, when I saw that the snow was not going to stop, I felt like a home dinner. Something wintery, something that brings good feelings; I made my mum cabbage rolls.



Cabbage rolls

- 1 pounds of lean ground beef
- ½ cup of rice (I used brown rice)
- Salt and pepper
- Onion powder to taste
- 1 egg
- 1 table spoon of milk
- 1 big cabbage
- 1 big can of tomatoes juice
- 1 can of tomatoes sauce
- 1 can of tomato paste

Pre-heat the oven at 350 degrees. In a large bowl, put the beef, rice, egg, milk salt and pepper and onion powder and mix thoroughly (I use my hands, like kneading bread, it mixes everything evenly). In another bowl, mix the tomatoes juice, sauce and paste until smooth. Put the cabbage in a large pot and fill with water. Bring to a boil and boil for 10 minutes. Carefully remove one cabbage leaf at the time and put aside. Once all the leaves are out, it’s time to get rolling!



Put a spoon or two of the meat mixture in each leaves and roll. Put in a large cover dish. Once all the rolls are in, pour the tomatoes mixture over it, cover and cook for 3 to 4 hours. Check through the coking to ensure there are still liquid, if there isn’t, add tomatoes juice.

It’s delicious with mashed potatoes and sliced beets on the side!

Healthy food for natural boost!

Alright, I've got some picture of food I bake and cooked but they are on my portable hard drive and I forgot it at work. There will be a food post this week end, sorry for my lack of enthusiasm!

**Berries - I love berries, especially raspberries! Strawberries, raspberries, blueberries and blackberries are high in vitamin and fiber content, they're an excellent source of antioxidants, compounds that protect our bodies from the stress of day to day living, and fresh berries are kind to the waistline; they are naturally high in water and low in calories. Dried berries also provide excellent nutrition, but since most of the water is missing, their calories are more concentrated and you’ll usually end up eating more of them.


**Citrus -Citrus fruits are loaded with vitamin C; one orange has a whole day’s requirement.They’re also loaded with soluble fiber which lowers cholesterol, maintains healthy blood sugar levels, and helps you to manage your weight.


**Salmon -Cold-water fish, like salmon, mackerel and herring, are premiere sources of omega-3 essential fatty acids. These are fats our bodies can’t produce, so it’s essential we include them in our diet.


**Vegetables -There’s no such thing as a bad vegetable... so eat up. Vegetables are packed with vitamins, minerals and fiber, and are a crucial component of any healthy eating plan. Orange and yellow veggies like winter squash, carrots and sweet potatoes and leafy greens contain beta-carotene(what is it in English?) , a pigment our body converts to vitamin A. Eating lots of these vegetables will help maintain healthy skin and hair, protect against prostate cancer and promote a healthy vision.

**Nuts and Seeds -Almonds, pecans and pistachios are rich in protein. Walnuts contain omega-3 fatty acids. Toss sesame seeds in a meal for an extra dose.

Sesame, sunflower and pumpkin seeds are particularly good sources of phytosterols , also known as plant sterols , which promote heart health. These are easy to take with you for on the go energy.

** Olive oil -Olive oil is an excellent source of heart-healthy monounsaturated fats that may lower the bad cholesterol and raise the good cholesterol. It contains Vitamin E and antioxidants and is an excellent replacement for unhealthy saturated fats like butter. Extra virgin olive oil is also great for healthy skin.

**Tea - Recent studies have shown drinking green tea might boost metabolism, oolong teas can lower blood sugar, and black teas can promote oral health. Tea contains half the caffeine of coffee and packs a punch of polyphenols , powerful antioxidants believed to protect against heart disease, certain cancers and stroke.

**Legumes -Beans, peas, peanuts and lentils are all part of the legume family. Legumes are rich in folic acid, calcium, iron, potassium, zinc and antioxidants. Their high protein and complex carbohydrates provide steady energy that lasts for hours.

**Whole grains -They’re delicious, inexpensive and packed with protein, B vitamins, minerals and fiber. Some immediate benefits you might notice are stable blood sugar, less hunger between meals, and better weight management.

**Lean Protein -Protein is an important part of every diet and is found in many different foods. Lean protein, the best kind, can be found in fish, skinless chicken and turkey, pork tenderloin and certain cuts of beef, like the top round. Low-fat dairy products like milk, yogurt, ricotta and other cheeses supply both protein and calcium.

I don't know if that is of any interest but hey, it's my blog, Can do what I want and I felt like posting but didn't have pictures. So I thought I might as well make it instructive.

Honey glazed pork chop

When BBQ season was coming up, after we all cried for hot dog and burgers, the next thing we were asking my mum was for her delicious honey glazed pork chop. Pork is a rather cheap meat (depend on the cut) and contrary to the preconceived idea, pork should not be cook through and through. There was some history of disease, but the Canadian pork that is available everywhere right now doesn’t have a hint of disease so it is perfectly safe to eat it pink.

I am still struggling with cooking steaks on the grill. I love mine rare and the problem is: I always overcook it. I don’t know why, but I do not have this problem with pork. So the other night, when I had to cook (In exchange for my husband to put together my new bike) I decided to make my mum honey glazed pork. So simple, as usual, I’ve modified the recipe a little bit so that it has more garlic.



Honey glazed pork loin (changed the cut too)

- 4 pork chop (or loin)
- 1/3 cup liquid honey (used the organic one from the Calgary farmers market, has more of a “earthy flavor)
- 1/3 soy sauce
- 2 table spoon chili sauce
- 4 crushed garlic cloves

Mix everything together and brush the meat with the mixture until cooked and no mixture if left.



It truly has a great flavor. You could also marinate meat overnight in this. (but do not use to glaze)

Spinach and Strawberries salad

I have been taking pictures of my food, cooking and baking a little bit less than usual, but I still do. I figured I have been a really bad foodie blogger lately.

My husband is doing the Hawaii Ironman in October (vacation for me!!) and he told me he needs to lose some weight before. He has always struggled with his weight (so does most of his family) and I wasn’t a very good wife. Us French, loves to use butter, cheese, cream and extra rich ingredient. The obesity rate is a lot lower than in America and I think that even if our food is decadent, we just don’t eat as much. There might be an entire tray of delicious cupcakes in front of us, we’re only going to have one.

Anyhow, I’ve tried to include more vegetable in our alimentation (if at all possible, we’re already having ¾ veggies each night ¼ proteins.) As a side, for the remaining sunny day, I’ve made a simple, but delicious spinach salad.

Spinach and Strawberries salad

- Spinach
- 3-4 thinly sliced strawberries per serving
- A handful of shaved almonds
- Few crumbles of herbs goat cheese feta

Vinaigrette

- Lemon juice
- Drizzle of olive oil
- A crack of pepper (surprisingly, pepper goes really well with strawberries)



Put everything together and enjoy!

Cabbage side

Me love some cabbage! I am lucky that my husband like it too as I very often make a side dish with cabbage. This one is quite simple and is the “I-Don’t-know-which-thing-to-try-today”.

Simple side cabbage

- Cabbage duh!
- 1 Chopped red onion
- Garlic
- Salt
- Pepper
- A bit of butter

Thinly slice the cabbage, put butter in the pan and add the garlic. After a little bit, add the onion, once they start to get tender, add the cabbage and season. Stir for about 5-10 minutes (depending on how you like your cabbage).



Serve hot, it’s yummy!

Slow cooker Beer and maple ham

So… I have this killer recipe where I change the taste by changing which type of beer I use. I think it’s a perfect recipe when it’s getting cold outside and you like tender meat. Another thing I like about this is that you have to use a cheap ham to do it and it yield food for an army, well unless our friend Skeet’s coming over.

Beer and maple ham

Ingredients
- 1 ham with the bone in. (Sometime, they’re so discounted its ridiculous!)
- ½ cup of maple syrup (If you cannot find maple syrup, I think molasses, honey or corn syrup would do)
- 1 beer (that is where the fun is, I usually use Guinness, but we were out of it so I used a Trois-Pistole from Unibroue)
- 1 tea spoon of dried mustard
- 1 onion chopped into chunks
- Salt and pepper

Throw everything in the slow cooker and cook on low for 10 hours. Enjoy.



I am so sorry the pictures do not show how yummy this is.

Steamed chicken on cheese and garlic pasta.

I love an easy dinner; this one was so simple you can almost make it with your eyes closed.

Steam some chicken breast, or grill or boil or fry, whatever you like.

It’s the pasta that makes it nice! Grate some strong cheese, about half a cup – I used Parmesan and cantal. 2-3 garlic cloves. A little bit of olive oil, a dash of cream, salt and pepper.

Cook the pasta, throw in the oil, the cheese, the cream, the garlic and season.
Eat.Simple.

Guest Blogger - Guinness and Garlic Roast

I don’t know the ingredient for the following recipe. I came home one night and my husband had made dinner. It smelled quite good. I know there was garlic and Guinness beer involved but more than that, I couldn’t tell.

He couldn’t give me a specific recipe since he throws stuff in the pot and shoveled it in the oven. I’ll call it the Guinness and Garlic roast. It was delicious.

Ostrich steak

I love ostrich meat. I like to have ostrich meat to in lieu of other meats because it is so low in saturated fat, which clogs arteries and which may contribute to heart disease and arteriosclerosis. I’ve found ostrich meat for the first time at the Calgary’s farmers market. It has a very subtle taste and it feel like eating filet minion for a fraction of the cost.



Anyhow, when my husband and I want to have a treat other than regular Alberta beef, we’re indulging into tender fan cut of ostrich.

Ostrich cooks a lot faster than beef, so it is important to ensure it is not overdone. The ostrich meat should be no more cooked than medium, I like mine rare.



I love to serve it with fresh vegetables (that of course, come from the market!). That night, we had it served with sliced beets, steamed asparagus and a side of butter and herbs pastas. It was delicious!

Scallop Feast

So… I haven’t posted in a while… I’ve took pictures and “wanted” to post with the recipe but I must say that I have neglected few things in my life and this blog has been a part of it.

My workload has significantly increased over the last few weeks and I have taken my training up a notch, so blogging has been on the back burner.

This meal was an epic scallop feast! My friend and I went for a long trail run and I managed not to kill him with the effort. I really needed to reward him and I know he enjoys food and he seems to love my cooking.

Jumbo scallops with salad and organic raspberries vinaigrette.



Dry the scallops with paper towel and lightly season with salt. I am in love with my Himalayan pink salt so I used it. To cook, you need a very hot pan with a little bit of olive oil and butter (the butter should not brown). Sear the scallop by cooking about 2 minutes and a half each side.

Organic Raspberries Vinaigrette

You can buy at any groceries store, or better: crush ¼ cup of fresh raspberries, add olive oil, lime juice and a dash of vinegar. Work like a charm!

To really feast, we needed another scallop plate.

Lemon pepper shrimps and scallops skewers



Put scallops and shrimps on pre-soaked bamboo skewer, sprinkle with lemon pepper spice. Cook on the BBQ at low heat and drizzle with lemon juice just before serving.

To finalize a feast!

Captain Morgan Spiced Rum and brown sugar glazed pineapple



Cut the pineapple in chunk, soften the brown sugar, add rum, add a little bit of butter and mix until runny. Cook the pineapple on the BBQ on low heat while brushing the fruit with the mixture until there is no mix left.

Lemon cupcakes with vanilla frosting

I needed to bribe a co-worker Friday and I managed to bribe him quite well with these lemon cupcakes with vanilla frosting.



Ingredients

180g butter, softened
400g sugar
2 large eggs
1 tsp pure vanilla extract
Zest of 1 lemon
Juice of 1/2 a lemon (about 1 1/2 – 2 tbsp)
1/2 tsp salt
2 1/2 tsp baking powder
450g flour
1 1/4 cups whole milk

How to

1. Preheat your oven to 350 degrees, and cream together your butter and sugar till creamy
2. Beat in the eggs, vanilla, salt and baking powder and continue beating till the mixture is light and fluffy, then add your lemon zest and juice and beat in for another few minutes.
3. Add your milk and flour in 3 alternating batches, beating well after each addition. Once all the milk and flour has been added, beat at top speed for about 30 sec – 1 minute or till the mixture is smooth and shiny.
4. Line your cupcake baking tray with cupcake liners and fill each liner about 1/2 – 2/3 full – it depends on whether you want the cake to peep over the top of the liner, or stay completely contained. I personally prefer to under fill as it means you have a ‘tidier’ cupcake once they’re baked, iced and decorated.
5. Place your lined and filled cupcake tray into the oven, and bake for 15-20 minutes, or till a toothpick inserted into each cupcake comes out clean.



As for the frosting.... well, It's call Betty Crocker....

Victory!!!!

I finally managed to find a crinkle cutter in Calgary. It is by no mean all I need to carve in wicked shape but still, I got it!

Whooohoo

My husband birthday dinner

I know, I know, I haven’t post much lately… I have reasons though, I went in Vacation where I did not touch my blackberry at all and did not touch the computer too. No, I wasn’t in vacation for a month; I just spend as much time as possible with my husband before July. He is gone East for the Canadian Nationals (he’s a cyclist) and then he’s gone to Kingston, Ontario for the remaining of his army course (AOC). Basically, I will get to spent half an evening with him on July 9th and won’t see him until the 28-29, so it’s long and I wanted to spend as much time as possible with him before.

Here is what I made for his birthday. Pretty simple, but quite tasty!

Starter: Grilled Halloumi cheese on lettuce with lemon drizzle.



So simple, cut the cheese into portions, lightly dust flour on them, pan fry in a little bit of olive oil. Put on the top of some thinly sliced lettuce, add some red and green onions and drizzle lemon juice over. Very yummy!

Main: honey glazed pork loin with grilled zucchinis

Zucchinis: slice in a half lengthwise, score, add a little bit of butter and grill on the BBQ.



Pork loins



Ingredients

• Pork loin
• 1/3 cup soy sauce
• 1/3 liquid honey
• 2 tablespoon chili sauce
• 2 garlic cloves

Method

Mix all the ingredients together. Put meat on BBQ, brush with the mixture several time through the cooking. Enjoy!

Dessert: light dark chocolate mousse martini with fruits.



Ingredients

• 1/2 cup boiling water
• 2 teaspoons powdered gelatine
• 2 tablespoons cocoa powder
• 4 eggs, separated
• 1/3 cup caster sugar

Method

1. Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.
2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition.
3. Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.

Easy chicken dinner

It is one of those nights where I have tons to do, little time to cook and about to cave in and get take away.
My husband is an athlete, therefore nutrition is quite important for us and he loves his meat. I didn’t do the groceries shopping in a while and I was left with little in the fridge (all taken care of right now).
My mum use to throw pretty much everything she could find in a tin foil wrap and cook it. I decided to do same and as it turned out, this was pretty good!

BBQ Chicken in foil

- Baby potatoes (any potatoes will do, I only had few baby potatoes left)
- Onions
- Chicken breast
- BBQ sauce (I used honey garlic)
- Salt and pepper



Thinly slice the potatoes and onions. Slice the chicken breast on small strips. On a sheet of foil, layer the potatoes and the onions. Put the chicken on top and add BBQ sauce. Neatly fold the foil so that there is no opening. Cook in the oven (or BBQ) for about 30-40 minutes at 350 degrees. Just be careful when you open the foil as a lot of steam will get out.

I need ideas

It is my husband birthday this week and I want to wow him with some great food.

I know he loves steak, but I'd like to do something different.

He likes:
- meat
- spicy food
- Guinness beer
- no sesame seeds

I need ideas!!! Any help?

I heart soup

I love soup, I think it’s the perfect dinner when you are not too hungry but want something. Paired with crackers spread with a creamy garlic-y cheese and I am in heaven.

I call the following vegetable soup my left-over-disposer. Basically, I use all my leftover and turn them into a hearty soup. How do I manage to have enough variety to make a soup? Pretty simple; every night where we have some vegetable left over, I dice them and put them into a freezer bag and freeze it. I do the same with little piece of meat as my husband like to have some beef or chicken in his soup.

Once I have enough little freezer bags, I put some chicken stock to boil with a small can of diced tomatoes. I season well with oregano and Italian spices (but you can use any herbs you like). Once it boils, I add the vegetables (still frozen), the meat (Still frozen) and some pasta. Let everything simmer for 30 minutes and enjoy a bowl of hearty soup.

For people that like vegetables cream soup, just do same but do not add meat or pasta. Once everything has simmered for a while, put everything in the blender until pureed. Put back in the pot, add some cream and voila!

Asparagus salad with scallops and mango-chilli sauce

I am going away on business for the whole week next, so I won't be posting much. However, after I cooked my simple dinner tonight, I knew it was a winner and that I had to post it out here. It was fresh, healthy, simple and delicious!

Asparagus salad with scallops and mango-chilli sauce

Mango Dressing:

- 2 very ripe mangoes, peeled and diced
- 2 cloves garlic, chopped
- 1/4 cup rice vinegar
- 1/4 tablespoon vegetable oil
- 1/4 cup Asian chilli sauce
- Salt and black pepper, to taste

For dressing, place mango, garlic, and vinegar in a blender. Puree. Add oil and chilli sauce and blend to mix. Season with salt and pepper. It would give you a lot of sauce. I am sure it would be good on grilled chicken or pretty much anything.

Asparagus

I quickly steamed them, and then grill them on the barbecue.

Scallops

I seared them, I had too small scallops to grill them and I felt like I wanted a little bit of that crusty butter taste on the edge.

How to:

Put the asparagus on the plate, cover with all the scallops you want and drizzle with the mango-chilli sauce.

Strawberry Cupcakes

Who does not like strawberry cupcakes? Last Sunday, after I got home from groceries shopping, I realized that I had yet again bought too much strawberries. What a better way to ensure no waste than make delicious cupcakes? Besides, those little piece of heaven made me the most popular girl around the office.

1/2 cup sugar
1/4 cup unsalted butter
1 large egg
6 ounces All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced

Frosting:
2 Tbsp. butter, softened
1 cup powdered sugar
2 fresh strawberries, about 2 Tbsp. mashed



1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, the yogurt and vanilla, blending until smooth.

2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.

3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until a toothpick comes out clean.

4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.

Asian Night: First Guest Blogger!

My friend Miss N came over yesterday for dinner. Long story short, I was to make salad roll + coconut shrimps. I know she loves Thai food so she was thrilled to join me. She accepted to be my guest blogger and do Pad Thai. We were in for a feast and tons of yummy food!

Salad rolls

- Rice paper
- Iceberg lettuce
- Crab meat (I am cheap, I used crab sticks)
- Shrimps
- Mint
- Rice vermicelli
- Sesame seeds

Dip the rice paper (1 at the time, they are going to stick together otherwise) in cold water for about 30 seconds. Shake off the excess water. Place a bit of lettuce in the center of the roll, top with a crab stick, add a handful of rice vermicelli (it all depend on the size you like your roll). Sprinkle with sesame seeds. Add 1 or 2 leaves of mint, and top with 3-4 shrimps. Wrap like a burrito. (There must be a trick as mine were not as tight as the one in the restaurant)



Crushed peanut and Lime vinaigrette

You cannot have salad roll without having a dip can you? Well, not in my house, these rolls are made for dipping!

- ½ cup fresh lime juice
- ¼ cup brown sugar (I used brown splenda and N didn’t even noticed)
- 2 ½ tablespoon of fish sauce (I didn’t have any, I used oyster sauce)
- 1 ½ olive oil (or sesame)
- 2 tablespoon of fresh mint (I kinda cheated and added ¼ cup)
- ¼ cup crushed peanuts
- 1 teaspoon of chillie
- Garnish with green onions

How to: Mix all the ingredients together in a bowl. It can be done up to 3 days in advance. (Some people add cilantro; I do not like cilantro so I didn’t put any)



Coconut shrimps: I cheated, they’re store bought



Miss N Pad Thai

Miss N uses a box for the Pad Thai. The box only says to add meat and that’s it. Miss N completely overhaul the recipe and added mushroom, garlic, red and yellow pepper, mint and lime juice. It was great!!

Guinness Shepherd’s pie

Alright, I must give the credit to the Hungry Housewife. I saw the recipe and her website and since my husband LOVE Guinness, I had to try it.

Ingredients

- 1 ½ pound of ground beef (Can also use veal)
- 1 (1lbs) bag of frozen mixed vegetables, thawed
- 2 packets of dry brown gravy mix
- 1 medium onion
- Olive oil
- 2 bottles of Guinness beer
- 2 tablespoon of tomato paste
- 2 cup of sharp cheddar cheese
- 3 pounds of baking potatoes
- ¼- ½ cup milk
- 1 stick of butter
- Salt and pepper

How to?

1. Turn on the oven at 375.
2. Boil the potatoes in salted water. Use the milk and butter to do mashed potatoes. (don’t forget the salt and pepper. I also added garlic salt
3. Cook and drain the ground beef. Place the ground beef in a skillet and add 1 bottle of the Guinness. Cook until the beer has almost cooked out.
4. Add tomato paste to the meat
5. In a medium saucepan, prepare the brown gravy according to the package directions, however, use beer for half the liquid called for (1 cup of water, 1 cup beer). Pour gravy into the meat mixture. Cook together until you get nice thick gravy.
6. In a medium skillet, with olive oil, sauté the onions until soft. Add the thawed vegetables and cook until warm throughout.
7. In a baking dish, add meat as a bottom layer, then add the vegetables, then the mashed potatoes and top with the shredded cheddar cheese.
8. Cook at 375 for about 20 minutes or until the cheese is nice and bubbly!
It is delicious, even for those that aren’t fans of Guinness beer.

Great pork tenderloin in the slow cooker

On busy week nights, I don’t always know what to cook and it’s always a scramble to fix dinner. The slow cooker has been really useful then as I throw everything in it in the morning and when I get home, it smells good and dinner is ready.

Ingredients

- 1 (2 pounds) pork tenderloin
- 1 envelope of dry onion soup mix
- 1 cup of water
- ¾ cup of red wine (doesn’t it already sound great?!)
- 3 tablespoon of minced garlic
- 3 tablespoon of soy sauce
- Salt and pepper to taste

How to?

1. Place the pork tenderloin in the slow cooker with the content of the soup packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with salt and pepper, cover and cook on low for 6 hours. (depend on the slow cooker)

Coconut cream pound cake.

There is cake, there is sissy cake, and this cake is definitely not for the dieting cake craving people. It’s rich, it’s delicious, and its calories pack but very yummy!
I have had a crazy couple of weeks with days of work well over the regular 8 hours. I found time to cook (As we should always eat fresh food and little processed). My slow cooker has been a savior and my husband a tremendous help. Anyhow, I felt like baking a cake and when I came across this recipe, I knew I had to bake it. I’ve warned all of you, this cake is not a light cake-ish thing, its heavy (It’s a pound cake after all) and people should not overindulge.



Ingredients

- 1 cup of butter softened (not melted)
- 1 package of cream cheese softened (I used light cream cheese)
- 3 cup of white sugar (Used Splenda)
- 6 eggs
- 1 teaspoon of vanilla extract (I love the African vanilla we brought home from our honeymoon)
- 3 cup of all purpose flour
- ½ teaspoon of baking powder
- 2 cup of unsweetened coconuts flakes.

How to?

1. Preheat the oven to 325 degrees. Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and the cream cheese until well blended. Add sugar and beat until light and fluffy. Blend in the eggs one at the time, then stir in the vanilla extract. Mix in flour and baking powder until just moistened then stir in coconut flakes. Spoon batter into the prepared pan.
3. Bake for 1 hour and 40 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool for 10 minutes before inverting onto a cooling rack.
4. Once cold, add icing if you like. (Already rich enough for my taste!)

Healthy strawberry Oat muffins

I love a good muffin, but I don’t like the incredible calories that come with a great muffins.

In my quest to ensure my husband and I are not throwing away food (We now have a leftover night!) I was searching for a good strawberry recipe. You see, we had a great big package of strawberry and we ate most of them, but the last third was not looking appealing to the eye to eat straight from the package. Let me get something clear here, I did not cook with stale or molded food, they were just very ripe.
We are not pie type and we have more than enough juices and shakes so I did not want to blend it with other fruits and drink it. I was looking for muffins recipe, not the cupcake type but really healthy muffins- you know those that some time look weird but taste delicious?



Anyhow, I found the following on a parenting website. It couldn’t have been further away from my usual browsing as pretty much everyone I know, know that I am not the mother type.

Ingredients:

- 1 cup whole-wheat flour
- 1 cup of rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon of ground cinnamon (I put a whole teaspoon)
- ½ teaspoon of salt
- 1 egg, beaten
- ½ cup of milk
- ¼ fat-free, sugar-free strawberry yogurt
- ½ cup brown sugar (used brown splenda)
- ½ pint chopped fresh strawberries (I probably put twice as much)

Grease 12 muffins cups. (I use paper cups but I also sprayed a bit of butter as they might stick to the paper. In a large bowl, mix all the dry ingredients. In a separate bowl, mix the milk, egg and yogurt. Mix in the strawberries. Stir the strawberry mixture into oats just until it is evenly moist. Spoon the mix into prepared muffins cups. Bake 18 to 20 minutes.



Yummy!

Crockpot apples, raisins and beef curry

I was looking for an easy Crockpot recipe the other day as I knew I was going to do a 60+ hours week and I wanted to have some healthy food ready for my husband to eat. I really don’t want him to survive on frozen corndogs and burritos when I work like crazy.

I had been browsing for about an hour when I stumbled upon this recipe. For the record, reading food blogs for an hour is my way of relaxing and day dreaming. Anyhow, the title captivated my attention, my husband wanted curry, and I couldn’t help but be drawn to this recipe since it had apples and raisins in it.
I think it would be better if I was to add more curry paste in it. I am a pretty mild person but I could have had this curry a little bit more fierce.

Apples, raisins and beef curry

- 2 pounds beef round steak or lean stew beef in cubes (I think this recipe could be done with any meat)
- ½ of all purpose flour
- 1 table spoon of curry powder
- 2 garlic cloves (I put 4 heheh)
- ½ cup of raisins
- 1 cup of chopped onions
- 2 apples, peeled, cored and sliced (I diced)
- 2 teaspoon of salt
- ½ teaspoon of pepper
- 1 ½ cup of beef broth (I ran out so I used chicken)
- 1 tablespoon of masala curry paste

Preparation



Combine the flour, curry powder, salt and pepper. Coat the meat cubes with the flour mixture. Place beef in Crockpot. Add all the other ingredients and stir gently to blend. Cover and cook on low setting for 8 to 10 hours. Serve over hot cooked rice.



Mildly yummy. Could be adapted, it may be only ok because I changed so many ingredients…..