Monday, December 27, 2010

Green Lentils

This is a traditional dish that we eat on New Years Eve. These green lentils are wonderful, they take a little longer to cook than the regular but are worth it for the taste. My niece gave me lion head bowls for xmas and I immediately had to do something. I really love these bowls.
1 onion minced
2 garlic cloves, minced
1 tsp cumin
extra virgin olive oil as needed, maybe 2 tablespoons or so
4 tomatoes cut up
1 jalapeno cut up (this is optional)
1 cup French green lentils
1 liter of stock
salt & pepper to taste

In a saucepan combine, the olive oil, onions, garlic, cumin and a pinch of salt and pepper. Cook for a few minutes, add tomatoes, jalapeno, stock, lentils.

Simmer for about 35 to 40 minutes till lentils are tender.

Monday, December 20, 2010


Just finished making pizzelle's for xmas, big job done! Yeah.... I have been making these since I was very young with my Mom and now carrying on the tradition. Love doing them it reminds me of her.
Sorry, can't give out the recipe.

Sunday, December 19, 2010

Lime soy flavored flank steak

This is a really easy and fun appetizer, great for the holidays:
Juice of 4 limes, zest of 2 limes
4 tablespoons of light brown sugar
6 tablespoons of soy sauce
3 to 4 tablespoons of sriracha chili sauce(this is an asian hot sauce, you can find it in asian supermarkets and sometimes your local market), you can add more or less
500 g / 1 lb flank steak

Whisk together the juice of the limes, sugar, soy sauce and sriracha.
Slice the flank think, this will make a difference when you roll them.
Marinate the flank in a glass container for at 1 hour in the refrigerator.
When ready, remove the flank from the refrigerator and let it come to room temperature.

Remove the meat from the marinade and save.....
Place the marinade into a pan and reduce to a glaze. Meanwhile cook the steak.
When done, roll the steak and secure with a toothpick and place onto a thin slice of lime and drizzle with the glaze.

Wednesday, December 8, 2010

chicken pot pie

Perfect night for some great comfort food, so I had left over chicken and decided to do individual chicken pot pies. I didn't feel like going out, so looked into my fridge and decided to make individual chicken pot pies. Had left over chicken, peas, corn and bacon.
I cut up the chicken into bite size pieces, and seasoned it with salt & pepper and wondra flour (this chicken was already cooked). Once the bacon was cooked and I strained off the excess fat, I added the chicken to the bacon, the roux and the peas and corn, and heated through so the roux would thicken. Added this to individual ramekins, rolled out the puff pastry and egg washed the top of the ramekin then cut out the puff pastry and put it onto the ramekin. The puff pastry received a nice brushing of egg wash and place into a 190C /375F oven for about 35 minutes. My puff pastry had been in the freezer for a while so it didn't puff up like I wanted it to. Remember it was cold and I really did not want to go out. Not happy with fotos.....whatever....