Blueberry Vanilla no-bake Cheesecake

Dear readers,

It's about time for the first dessert in this food blog! Everybody knows I'm a sucker for sweets, and I adore cheesecake. This was my first attempt at a cheesecake, and I found it surprisingly easy to make. The original recipe is from Canadian Living.


Blueberry Vanilla no-bake Cheesecake

Ingredients

2 cups (500 mL) graham cracker crumbs
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) corn syrup
2 packages (each 7 g) unflavoured gelatin
1 cup (250 mL) milk
2 packages (each 8 oz/ 250 g) light cream cheese, softened
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated lemon rind (zest)
1-1/2 cups (375 mL) frozen wild blueberries

Preparation

Line 13 x 9 inch baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil.

In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan and refrigerate until firm.

In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. Heat over low heat, stirring, until gelatin is dissolved.

In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.

Pour over crust, cover and refrigerate for at least 1 hour or until firm.

If you're adventurous, you can follow the recipe and remove cake from pan using foil overhang as handles. I simply cut pieces as I served them. Cut into squares using a hot knife.

Additional information : Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.

Original recipe: http://www.canadianliving.com/food/__dairy_goodness/all_you_need_is_cheese/the_best_blueberry_vanilla_no_bake_cheesecake.php

Red curry chicken asian soup

Dear readers,

Today's my birthday! And as I am a generous soul, I'm sharing with you on this joyous occasion, a recipe that has become a classic in our home. It is a recipe originally shared by our friend Marilyn, and that most of our friends and family have come to taste and love as well!

It can be adapted in many ways, using egg noodles or rice vermicelli, and adding various vegetables such as bean sprouts, red peppers or snow peas. I've also done this recipe with shrimp instead of chicken, if you're not a fan of poultry.

Please note that I often use the light coconut milk (as I've noticed the regular is reaaaaally full of fat) and it has not at all altered the taste. I don't like to compromise taste in my recipes, and this is an easy trade that makes a difference for your health, but not in your mouth! Oh, and also, feel free to double the recipe, as everyone will be wanting second servings!

Red curry chicken asian soup

(3-4 servings)
150g rice vermicelli
2 tablespoons red curry paste
360ml coconut milk
500ml chicken broth
4 teaspoons lime juice
2 teaspoons brown sugar
2 teaspoons nuoc-mâm (fish sauce)
240g minced chicken
(you can add bean sprouts, mint, red peppers or snow peas)

Boil water and pour over rice vermicelli in a big bowl. Cook according to instructions on the packaging or a little less, because it will continue to cook in the broth later. Strain and set aside. 

Cook chicken until golden brown. It’s okay if it is still a little pink inside, it will continue to cook in the broth. The recipe says to cook the minced chicken, but I usually mince the chicken after cooking it as it is less dry. 

In a big casserole, heat the red curry paste. Then add the coconut milk, chicken broth, lime juice, brown sugar, nuoc-mâm and bring to a boil. Lower the heat, cover and let simmer for 3 minutes. Incorporate chicken and let simmer, still covered, for approximately 15 minutes. The taste will blend. In the last 5 minutes, add the vermicelli and red peppers or snow peas if you want to add vegetables. 

If you want to add bean sprouts or mint, add it at the end when serving.

Enjoy! 

Cream of chicken and curry

Dear readers,

Merry Christmas and Happy New Year!!! I've been terribly busy with the holidays, and I've neglected you. To redeem myself, I'm sharing today what has to be one of my top 3 favorite recipes I've ever made.

This is from a recipe book for slow-cookers that a friend once lent me. As my husband always says, everything is better when it's slow-cooked! Which reminds me, I'll have to share recipes for pulled pork, another of our favorites.

So here it goes, a wonderful recipe for wonderful people:

Cream of chicken and curry

Ingredients: 

• 1 large onion, chopped
• 2 carrots, chopped
• 20 mL (1 1/2 T) yellow curry powder
• 1,25 L (5 cups) chicken broth
• 50 mL (1/4 cup) parsley
• 1 whole chicken, approx 1 to 1,5 kg (2 to 3 lbs), cut in quarters - please note, there is a technique for cutting a chicken in quarters: http://www.ehow.com/video_2339543_cut-chicken-quarters.html
• 125 mL (1/2 cup) long grain rice
• 250 mL (1 cup) light cream (5%)
• 250 mL (1 cup) frozen green peas
• Salt and pepper, to taste

Preparation:

1. Put the following ingredients in your slow-cooker: onion, carrots, curry, chicken broth, parsley, chicken pieces and rice. Stir well. Cover with lid and let cook at low temperature for 8-10 hours or on high temperature for 4-6 hours. (Note: if you have the time, do the longer, lower temperature version, as it yields the best results!)

2. With a slotted spoon, remove the pieces of chicken from the broth. Put aside and let cool a little. Remove the chicken meat from the bones; dice the chicken and set aside. Discard the bones and skin. 

3. Blend thoroughly the remainder of the contents of the slow cooker in a mixer (putting small amounts at a time), or with a hand blender. For better results, use a chinois (http://www.thekitchn.com/word-of-mouth-c-3-20795) or a sieve. It is long but soooo worth the effort!

Put the smooth soup back into the slow-cooker. Add the cream, the diced chicken and the frozen peas. Add salt and pepper, and add more curry if desired. Cover and heat on low temperature for another 15-20 minutes. Salt and pepper to taste. 

Apple Cider Shallot Marinade

Tired of eating the same old chicken or fish? I believe a good marinade can make all the difference. The great thing about marinades is that you can adapt it for different meats or fish, depending on your taste.

I found this recipe on Canadian Living, tried it with chicken, and thought it tasted sophisticated and fresh. I recommend making incisions on your chicken to allow the marinade to sink in and really penetrate.

Enjoy!


Apple Cider Shallot Marinade

Preparation time: 10 minutes.
Total time: 10 minutes.
This recipe makes 10 serving(s)

Ingredients

3/4 cup (175 mL) apple cider (or apple juice)
2 tbsp (30 mL) apple cider vinegar
4 shallots, sliced
3 fresh thyme sprigs
1 tsp (5 mL) whole allspice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) Worcestershire sauce

Preparation:

In small bowl, whisk together apple cider, vinegar, shallots, thyme, allspice, Dijon mustard and Worcestershire sauce.

Additional Information:

Marinades: Use 1/2 cup marinade for every 4 servings boneless (1 lb/450 g) or bone-in (1-1/2 lb/675 g) meat or poultry, or fish (1 lb/450 g).Cover and refrigerate fish and seafood in marinade for no more than 30 minutes. Marinate meat and poultry for 6 hours or for up to 24 hours.

Recipe: http://www.canadianliving.com/food/apple_cider_shallot_marinade.php

Ravioli with Roasted Squash and Sage Brown Butter

This week-end, I'm sharing a recipe that I fell in love with a while back. The original recipe is from Redbook and calls for 4-cheese ravioli. Personally, I prefer meat ravioli, but that's really up to you!

Pasta is über-comforting, and this recipe is filled with good stuff.
Enjoy!


Ravioli with Roasted Squash and Sage Brown Butter

Serves: 6  
Prep Time: 20 min
Cook Time: 35 min
Oven Temp: 475

Ingredients

1 1/2 pound(s) butternut squash, peeled and diced into into 1/2-inch pieces
1 tablespoon(s) olive oil
30  (about 2 1/2 pounds) frozen jumbo 4-cheese ravioli
1 stick(s) unsalted butter
1/3  onion, minced
24 small whole sage leaves
1/2 cup(s) grated Parmesan cheese
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper

Directions

Heat oven to 475 degrees F. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.

Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.

While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.

To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.

Original recipe: http://www.redbookmag.com/recipefinder/ravioli-squash-sage-butter-pasta-recipe

Roasted Cauliflower Risotto with Canadian Parmesan

Happy Saturday everyone!

This week, I'm sharing a great recipe that is easy to make and so tasty, even my meat-loving husband forgets it's vegetarian. This one is from Canadian Living, and you can sign up to receive weekly emails with menus to inspire yourselves. Enjoy!


Roasted Cauliflower Risotto with Canadian Parmesan

Portion size: 4

Ingredients 

1 head cauliflower (about 2 lb/1 kg)
3  cloves garlic
3 tbsp extra-virgin olive oil
1/2 tsp salt
1-1/4 cups vegetable or chicken broth
1 large shallot, minced  (or 50 mL minced onion)
1 cup arborio rice
1/4 cup dry white wine
1/3 cup grated Canadian Parmesan cheese
1/4 cup chopped fresh parsley


Preparation

Trim cauliflower; cut into florets. In large bowl, toss together cauliflower, garlic, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) of the salt. Roast on greased baking sheet in 400°F (200°C) oven until golden and tender, 35 to 45 minutes. Mash garlic with fork.

Meanwhile, in small saucepan, bring broth and 1-3/4 cups (425 mL) water to boil; reduce heat to low and keep warm. 

In large saucepan, heat remaining oil over medium heat; cook shallot and remaining salt, stirring occasionally, until golden, about 3 minutes. 

Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 1 minute.

Add broth mixture, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, 18 to 20 minutes in total. (Rice should be loose, creamy but not mushy, and still slightly firm in centre of kernel.) Stir in cauliflower, garlic, cheese and parsley.

Original recipe link: http://www.canadianliving.com/food/dinner_club/roasted_cauliflower_risotto_with_canadian_parmesan.php

Welcome to my blog !

Hi there,

If you like to eat good food, this one's for YOU! 

Sharing recipes is something I really enjoy (because it's far simpler than inviting people over). Everyone gets stuck in a rut sometimes, and sharing our recipes is a great way to spice up your food (pun intended).

Without further ado, we'll start with one of my favourite recipes. I found this one on Delish website a few years back and have become addicted. Enjoy!

Thai Chicken and Coconut Soup with Noodles

Serves: 4  

Ingredients

1 1/2 tablespoon(s) cooking oil

1 small onion, chopped

4 cloves garlic, minced

1 1/2 teaspoon(s) ground coriander

1/2 teaspoon(s) ground ginger

1/4 teaspoon(s) fresh-ground black pepper

1/8 teaspoon(s) cayenne

1 quart(s) canned low-sodium chicken broth or homemade stock

2 cup(s) canned unsweetened coconut milk

5 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) 

1 3/4 teaspoon(s) salt

2 strip(s) (3-inch-long) lime zest

1/2 pound(s) egg fettuccine

1 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices

2 tablespoon(s) lime juice

3 tablespoon(s) chopped cilantro 

Directions

1. In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.

2. Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.

3. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.

4. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro. Serve the soup in bowls with a fork and spoon.

This recipe is from Delish: http://www.delish.com/recipefinder/thai-chicken-coconut-soup-noodles-recipe-8152