Wednesday, October 20, 2010

Fish and Alfredo

2 haddock fish fillets
tri-colour rotini pasta
Classico Alfredo sauce
1 medium-sized fresh zucchini from your garden, chopped into bite size pieces

Thaw haddock fillets by placing them in a sealed bag in a sink full of cool water for half an hour because you didn't plan far enough in advance to thaw them properly in the fridge(is this bad for them? I'm not sure). Place in glass baking dish. Brush with olive oil and sprinkle with cajun seasoning, to taste.

Preheat oven to 425 degrees. When ready, cook fillets for 10 minutes or until ready.

Meanwhile, cook pasta in boiling water. Saute zucchini in frying pan. When cooked through, add Alfredo sauce to frying pan, to heat. Combine pasta with sauce in frying pan and heat through. Serve with fish.

Monday, October 18, 2010

A Birthday Supper

Cranberry Apple Stuffed Pork Loin
Roasted Potatoes
Roasted Brussel Sprouts (pre-brined and post-tossed with balsamic vinegar)
Green Beans

Dairy-free Pumpkin Cake with Streusel Topping

Friday, October 15, 2010

Steak, Acorn Squash and Spinach

Using what I had in the house to cobble together dinner last night.

1 grilling steak
1 acorn squash
2 cups uncooked baby spinach

Thaw frozen steak ...toss on the bbq ...grill to perfection.
Preheat oven to 350F. Cut acorn squash in half and place cut side down on baking sheet. Bake in oven for 30 min. Take out, turn over and place 1/8 c. butter and 1 tbsp brown sugar, salt and pepper into the cavity of each squash half. Return to oven and bake for another 20 min.
Place spinach in pan of water on stove. Bring water to boil and simmer until spinach is sufficiently wilted. Drain.

Serves 2.

Thursday, October 14, 2010

Grilled BBQ Chicken and Grape Sandwich

2 red seedless grape clusters
2 (5-oz)boneless, skinless chicken breasts
1/2 c. hot wing sauce (I used Diana sauce)
4 sandwich rolls (I used pitas cause that's what we had)
1/2 c. finely chopped celery
1/2 c. crumbled blue cheese (we used brie, which was good but probably didn't add quite as much flavour as blue cheese would have)
2/3 c. light mayonnaise
1 tbsp. fresh lemon juice (used bottled lemon juice)
Bibb lettuce leaves

1. Preheat grill to medium (300F to 350F). Grill grape clusters 15 minutes or until slightly soft. (only took 10 min on our grill)
2. Season chicken with salt and pepper to taste. Grill 5 minutes per side or until an instant read thermometer registers 165F. Remove from grill. Thinly slice or shred chicken and place in a medium bowl. Add wing sauce; toss to coat. Let cool.
3. Brush rolls with oil and place on grill, cut side down. Grill until just toasted.
4. In a medium bowl combine celery, blue cheese, mayonnaise, lemon juice and salt and pepper to taste. Spread blue cheese mixture on cut side of rolls. Layer bottom halves of rolls evenly with chicken, grapes and lettuce. Cover with top halves of rolls, and serve.

Serves 4.

Recipe on a card picked up at the grocery store.

Wednesday, October 13, 2010

Thanksgiving 2010

On Saturday, we met up with my sister, Diana and her family. This is my nephew, Micah, he's turning 1 at the end of this month.

Here, Reuben is listening to Hadassah describe their camping pictures with Nethaneil looking on.

In the afternoon, we went with Reuben's family to Dundas Peak. Here is Reuben defying any fear of heights any of us might have.

Monday, October 11, 2010

Apple Scones

2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter or margarine
1 shredded apple
1/2 c. milk

milk for brushing tops
sugar for sprinkling
cinnamon for sprinkling

Measure flour, sugar, baking powder, soda and salt into large bowl. Cut in butter until crumbly.

Add shredded apple and milk. Stir to form soft dough. Turn out on lightly floured surface. Knead gently 8-10 times. Pat into two 6 inch(15 cm) circles. Place on greassed baking sheet. Brush tops with milk. Sprinkle with sugar then with cinnamon. Score each top into 6 pie shaped wedges. Bake in 425 degree F oven for 15 min until browned and risen. Serve warm with butter. Yield: 12 scones.

from Company's Coming Muffins & More.