Mushrooms anyone? October 28, 2008

I like mushrooms a lot, probably because they are full of proteins (and I am a meat lover). I usually buy the white, bulk ones from Superstore, which are quite cheap, and I prepare them with tomatoes. The dish goes so well on its own, or as a companion to something else. Here’s what you’ll need:

600-700 gr. mushrooms, 1/2 canned diced tomatoes, onion and garlic, a bit of oil, salt, pepper and spices like basil, oregano, thyme, parsley. For enhanced taste: a bit of cooking wine…

1. Wash mushrooms under warm water and cut them into smaller pieces.
2. In a pan, heat a bit of oil and add chopped onion, then garlic.
3. Add mushrooms, stirring. Leave for some 2-3 minutes (keep on stirring, otherwise they’ll get burnt).
4. Add diced tomatoes. Bring to boil. For enhanced taste, pour a bit of cooking wine.
5. Add salt and pepper, than spices. It’s always best to add spices towards the end (just taste the mushrooms and if they seem done to you, add the spices), to preserve their flavor.

Fish souffle – could this count as a quiche? October 27, 2008

After a recent discussion with about quiches with As of Now, I stumbled across this fish souffle recipe. Since tasty fish is a rarity in Calgary, and since I am quite bored with the usual baking/ frying, I thought I’d try something else. This recipe is a bit more time consuming, but well worth it if you’re determined to eat something good…

This is what you’ll need:

Veggie mixture you can add to this recipe

Fish (say 400-500 grams), 2-3 eggs, 1 tablespoon of butter (margarine works too), some cheese (anything you like), 1 tablespoon of flour, 1 cup milk, and extra: garlic, olives, capers, red pepper (or any other veggies you like with fish).

1. Steam the fish – I got some salmon from Superstore, and steamed it.
2. Once the fish is done, remove skin and bones, and place in an ovenproof dish. Use a fork to separate it into small flakes.
3. Optional: cut veggies into small pieces and add to fish: try green/ black olives, garlic, capers, bell peppers etc.
4. In a small pan, melt one tablespoon of butter with one tablespoon of flour. As soon as everything is mixed, add one cup of milk. Stir constantly to make sure the sauce doesn’t thicken. Pour it over the fish and let it cool down a bit.

The end result: fish souffle

5. Add 2-3 egg yolks, one at the time (and mix). After that, add all egg whites (thoroughly mixed). Don’t forget to add salt and pepper.

6. Add cheese (any variety really… I had some grated cheese from Superstore).

7. Put it in the oven (350 F) for 45-60 minutes.

8. Eat it… but not all at once!

Craving chocolate? Try this one… October 26, 2008

I was craving some chocolate this morning, and realized I only have two eggs left in the fridge.

As I was checking the recipe blogs, I found the Chocolate Drop Cookies from A Recipe a Day. And I thought I’d give them a try… here they are, soft and fluffy, sweet but not too sweet, in a word: delicious. The best part? It took me only 20 minutes to make them!!! I’m not gonna re-write the recipe here, just click on the link above.

An apple a day… Do you have an apple to spare? October 24, 2008

You know what they say: an apple a day keeps the doctor away. If you have an apple to spare but – like me- you’re kinda bored with just eating them raw, try this quick snack. My mom used to do it for me when I was a kid, and I remembered about it a few days ago:

Peel and coarsly grate the apple. Add 2-3 plain (social) biscuits (just break them over the grated apple), add a bit of cinnamon, raisins and nuts. If you want, just a bit of rum or liquor for extra flavour.

Hm, I think I’ll go make one for myself right now…

Celery, Apple and Carrot Salad October 23, 2008

Since apples and celery root are fresh in fall, you can combine them in a very tasty salad. It’s easy to make too, which is always an advantage. This is what you’ll need:

1 (medium/ small) celery root (cut the skin, rub with a lemon slice)

1 apple (peeled)

2-3 carrots (peeled)

some raisins and nuts

1 tbs sour cream (or mayo)

All you have to do is just grate the celery root, the apple and the carrots (tip: if you want full flavor, use the finest grating option). Add raising and nuts, salt and pepper. Use a tablespoon of sour cream (or mayo) as a ’sauce’, and voila, your work is done! Good if kept in the fridge for 2-3 days.

Fruits to look for these days October 22, 2008

I try to eat my 7 fruits and veggies a day, but man, it’s hard… I buy most of my fruits in Superstore, Safeway or Coop, and while the last two are always better than the first, all three stores bring tasteless, plastic-tasting, heavily waxed fruits (hey, i have to scrub apples with detergent!!!).

If you wanna eat some good fruits these days, look for oranges (with very smooth, thin skin), kiwi (especially the golden one from New Zealand is quite tasty), pears and pineapple (look for the yellowish one which smells intensly). Some of the seedless grapes are quite sweet too.

Quick snack? Try this wheatlet milk porridge/ pudding October 21, 2008

Felt like eating something sweet, but more like a snack than a dessert. As I didn’t have much in the fridge, I went for the easiest solution: wheatlet with milk porridge. Some more fancy links are provided in the end of this post, but if you’re interested in the quick recipe, here it is:

You’ll need milk, some sugar, and wheatlet (you’ll find it the bulk section of all grocery stores – also called semolina or griess). In addition, you may add: vanilla sugar or vanilla essence, some lemon zest, raisins or other dried fruits, nuts. And in the end, definitely sprinkle a bit of cinnamon on top of the porridge.

Cooking instructions:

Heat milk (4 cups) on the stove, adding sugar (around 4-5 tablespoons, but better taste it and see what works for you), vanilla sugar/ vanilla essence, lemon zest (if wanted)). Stir.

Start adding the wheatlet (around 1 cup – if you like the pudding more consistent, almost like a cake, then add a bit more; otherwise trial-and-error method), by sprinkling it over the milk and then stirring. You’ll need to keep on stirring every now and then, as the milk starts boiling. If you want to add dried fruits, do so in the end and use less sugar.

When it boils, you’re done. Pour the porridge into bowls, sprinkle the cinnamon and you’re good to eat. All in all should take around 20 minutes.

Fancier recipes: Semolina with milk, Semolina Pudding.