Simple Breakfast Syrup

Simple Breakfast Syrup

Ingredients Needed
1 Cup Water
1/2 Cup Brown sugar
1/4 tsp Vanilla

Equipment Needed
Small Saucepan
Measuring Cup
Measuring Spoon.
Spoon

1.On HIGH heat, boil water.
2.Add sugar to water and stir until completely dissolved.
3.Add vanilla.
4.Continue boiling until water has reduced by 50%, check on it so that it doesn’t burn. You don’t want it thick or it will not be syrup it will be sticky and hard to eat :).
5.Remove from heat, enjoy with Buttermilk Pancake Recipe.

Buttermilk Pancake Recipe

Buttermilk Pancakes

Ingredients
1 Cup Flour
1 Tbs Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Egg
1 cup Buttermilk** Homemade Buttermilk Recipe http://dashainasfamilycooks.blogspot.com/2012/03/buttermilk.html
1 Tbs Oil or Melted Butter
1/2 tsp vanilla

Equipment Needed
Mixing Bowl
Whisk
Measuring Cups & Spoons
Spoon
Spatula
Frying Pan

** If you’re making it from semi scratch, do it first. **

1.In a medium bowl combine all of your DRY ingredients (Flour, Sugar, Baking Powder, Baking Soda, Salt) with a whisk.
2.Go get your buttermilk creation. Shake well.
3.Add (to the jar) the egg, oil and vanilla. Shake well.
4.Pour WET ingredients into bowl with dry ingredients.
5.Mix with a spoon until all DRY ingredients are just moist but still lumpy. Set aside for 5 minutes.
6.Make my Simple Breakfast Syrup Recipe, while you wait! πŸ™‚ or just do some dishes.
7.Heat a pan over medium low, add a Tbs of oil to pan.
8.Once oil is heated add a 1/4 cup of your batter to the center of the pan. Or you can just make whatever size makes you happy. πŸ™‚
9.Cook until the bubbles that will form have all popped (mostly all).
10.Flip, with a spatula, pancake over and continue cooking for another 2 minutes or so, until the bottom is golden brown.
11.Repeat for remaining batter.

Enjoy with my Simple Breakfast Syrup Recipe!

Mashed Potatoes Recipe

perfect-mashed-potatoes-l

Mashed Potatoes
Serves 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients
4-5 Medium Potatoes (cleaned & cubed, not peeled, the peel has nutrients, it is good for you, eat them)
1/2 Tbs Salt
1/2 Stick Butter (salted or un, your choice)
1/4 cup Milk (give or take, add it slowly, you don’t want potato soup)
2 Tbs Mayonaise (heaping)
Salt, Pepper & Paprika

Equipment Needed
Large Saucepot w/Lid
Large Mixing Bowl
Fork
Knife
Cutting board

Prep your potatoes and put them in the large saucepot. Fill the pot with enough water to cover the potatoes and 1″ to spare, add 1/2 Tbs salt and cover pot.
Set the water/potatoes to boil over high heat. When water begins to boil, wait 3 minutes (when it is about to bubble over) and reduce heat to low. Simmer for 15 minutes.
Remove from heat (turn off the stove) and drain in sink. Dump the potatoes into the large mixing bowl.
Add butter (cut it up a little it will blend in faster), mayo and 1/2 of the milk. Mash with a fork until ingredients are well combined. If it is too stiff, add the remaining milk, until desired consistency is reached.
Add salt, pepper and paprika to taste.

Serve Immediately with Baked Lemon-Cheddar Chicken Recipe.

Baked Lemon-Cheddar Chicken Breast Recipe

Baked Lemon-Cheddar Chicken
Serves 4-6.
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients
4 Boneless Skinless Chicken Breast
4 slices Mild Cheddar
4 slices White American Cheese
1/2 cup Milk
1 Egg
3/4 cup Bread Crumbs
1 Tbs Dried Herbs Mixture (Rosemary, Thyme, Majoram, Basil, Oregano, Savory.)
1/4 tsp Pepper
1/4 cup Grated Cheese (Parmesean or Romano or a mixture of both)
6 Tbs Butter
1 Whole Lemon (quartered)
1/4 tsp Salt
1/4 tsp Paprika
Olive oil to grease pan.

Equipment Needed
Casserole Dish
Knife
Cutting board
2 Small bowls
Measuring cups & spoons
Whisk

1.Preheat oven 350f/175c
2.Lightly grease a casserole pan (big enough to place all your chicken after they’ve been cut)
3.Butterfly cut your chicken breasts, set aside.
4.Pour Milk and egg into a small bowl and whisk together.
5.Combine Breadcrumbs, Herbs, Parma and pepper in a shallow bowl.
6.Dip each chicken breast into milk mixture, then dredge through breadcrumb mixture, patting firmly to coat each chicken breast completely.
7.Place chicken breast side by side in a single layer in your casserole pan. Place a slice of each cheese on top of each chicken breast (so two pieces of cheese per chicken).
8.Place the butter on top of the chicken, where the cheese isn’t touching. Squeeze a wedge of lemon over each chicken breast. Sprinkle salt and paprika over each chicken breast. Place in oven to bake for 30-35 minutes, or until chicken is cooked through. (not pink πŸ™‚ )

Serve immediately with Mashed Potato Recipe and a side of your favourite steamed vegetables.

Simple and Quick Mac & Cheese with Veggies

Hi! I’m Goldie – Dashaina’s younger sister. I also call this recipe Goldie Style Mac and Cheese.

mac-cheese1

I don’t know about you, but I cook for myself. Cooking for one person is not that inspiring. As someone who sees cooking as an art and needs to be inspired to create that art, times can get hard.
There are days when I just do not want to cook and end up eating peanut butter and honey out of a jar for dinner (ahem, yesterday).

But when I get just the tiniest bit of inspiration (i.e., not enough to make a real meal, but enough to get in front of the stove), I know I have to make something quick before it subsides. I suppose my inspiration for cooking is rather fickle. So I came up with this recipe, which is mac and cheese but so much more. It takes about 8 minutes to make if you take some short cuts. For those of you who do not enjoy cooking and/or like mac and cheese, this is the recipe for you!


Prep time: Under 2 minutes
Cook time: About 8 minutes
Serves about 2

Ingredients (approximate):
1/2 cup Macaroni/elbow noodles
1/4 cup Mushrooms, pre-sliced for the lazy ones (myself included)
1/4 cup Spinach, pre-washed
Shredded mild cheddar cheese
1/2 to 1 tablespoon Milk
Less than 1/4 tablespoon Butter for mushrooms
Less than 1/4 tablespoon Butter for final mixture
1-2 teaspoons Italian herb mix
Pepper, to taste
Garlic powder, to taste
Salt, to taste

Equipment Needed:
Pot
Pan/Wok
Spatula/spoon
Butter knife
Do not need measuring cups as the recipe does not need to be exact πŸ™‚

Directions
1. While boiling water, brown the butter for mushrooms in another pan. Add to the butter the following: 1/2-1 teaspoons Italian herb mix, pepper and salt.
2. Add mushrooms to browned butter, cook until brown. Add macaroni to boiling water. Let noodles simmer at a medium high boil for around 6 minutes.
3. Add spinach to boiling water for 30 seconds to a minute.
4. Strain spinach/macaroni mixture, mix in mushrooms and butter. Mix in cheese, 1/2-1 teaspoon of Italian herb mix, pepper, garlic powder and salt. Add milk if needed.

Serve immediately as a side or main dish. You can also make it in bulk and refrigerate it for a week to maybe 10 days.

I made enough for a week (at least) so that I don’t have to worry about being inspired to cook πŸ™‚

mac-cheese2

Smashed Potato Pancakes

smahed-potato-pancakes

Makes 10-12 3″pancakes. Prep Time: 2 Minutes Cook Time: 8-10 Minutes

Ingredients
2c cold Mashed Potatoes
1 Egg
1 Tbs Bread Crumbs
Pinch of Garlic (Opt’l)
Pinch of Salt(Opt’l)
Pinch of Pepper (opt’l)
2-3 Tbs of Oil (depends on how many potato pancakes you make)

Equipment Needed
Frying Pan
Medium Mixing Bowl
Fork
Spatula

1.Combine all ingredients, except OIL, in a mixing bowl.
2.Heat 1 Tbs of oil over medium heat.
3.Drop forkful of potato mix onto heated pan, flatten (about 1/2″-1″ thick).
4.Cook on each side for approximately 5 minutes, or until golden brown.

Serve warm with Apple-Pear Sauce, shredded cheese, sourcream or plain yogurt.

O.H. G’s Sauce

Orange Honey Garlic Ginger Sauce
Servings: 2 cups (approx.) Prep Time: 15 Minutes Cook Time: 5-8 Minutes

Ingredients
3/4 cup brown sugar, packed
2 Tbs corn starch
1/2 cup water
3 Tbs Soy
1 tbls honey
3 cloves of garlic, chopped or 2 Tbs. garlic powder
small piece (2″) ginger chopped
1/2 medium orange squeezed

Equipment Needed
Measuring Cups
Measuring Spoons
Small Saucepan
Teaspoon
Jar with Lid

1.Combine all ingredients in saucepan.
2.Bring to a boil, stirring constantly.
3.Take off the heat and serve or put in jar, store in refrigerator.

OGsauce

O.H. G’s Pork Medallions

Originally tonight I was going to make some tasty meatball submarines for dinner with breaded onion rings on the side. Then I realised to my horror….NO TOMATO sauce!!! So I scratched that and decided to use the pork medallions I was going to use later on in the week. After pondering for a while and surfing the internet for some ideas, I decided on this delicious dish!! It is totally toddler approved, as my daughter, licking her fingers after the first bite, showed me. Its really simple to make and very pleasing to the palate.

OH G's Pork Medallions

Orange Honey Ginger Garlic Glazed Pork Medallions
Serves 4. Prep Time: 15 Minutes Cook Time: 30 Minutes

Ingredients
2 pork tenderloins (Each 12 oz/375 g)

2 Tbs Oil
1/2 orange cut into 4 wedges
1 Tbs Water
1/2 medium onion chopped
1/2 cup dried apricots sliced
2 Tbs Golden Raisins
1/2 cup O.H.G’s Sauce or Honey Garlic Sauce
1/2 cup Orange Juice
1/4 cup Water

Equipment Needed
Frying Pan
Wooden flat spoon
Measuring cups
Cutting Board
Knife

1.Cut pork into 1/2-inch (1 cm) thick slices; sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown pork. Transfer to plate.
2.Cut orange halve into 4 wedges. In same skillet, heat remaining oil over medium heat; fry oranges, cut side down and turning once, until golden brown, about 5 minutes. You may need to add 1 Tbs of water to pick up the brown bits from the bottom of the pan.
3.Add onion; cook, stirring, until softened and golden, 5 minutes.
4.Add apricots and raisins. Cook for about 3 minutes.
5.Add Pork; Cook for about 3 minutes.
6.Pour in O.H.G’s Sauce, Orange Juice & 1/4 cup water. Stir and cover. Simmer until orange rind is fork tender, 5 minutes.

Serve over rice with Battered Onion Rings. Drizzle OH G’s sauce on top.

Simple and Straightforward Pad Thai

Serves 2-4 (depending on appetite!!) Prep Time: 15 minutes Cook Time: 6-8 Minutes

Ingredients

8oz Pasta (spaghetti or fettuccine work really well πŸ™‚

4 oz chopped chard

2 Tbs lime juice

ΒΌ cup sweet chili sauce (or sriracha and honey)

ΒΌ cup soy sauce

2 large carrots, grated

1 cup bean sprouts

2 Tbs peanut butter

8oz Tofu or PRE-COOKED meat

Chopped Cilantro (garnish, Opt’l)

Roasted Nuts (garnish, Opt’l)

Equipment Needed

Wok or Large frying pan

Wooden Spoon or Wooden Spatula

Measuring Cups & Spoons

Directions

1.Cook the pasta following box/bag/container instructions.

2.Heat wok –> add 1/4 cup olive oil

3.Add noodles –> wait 2 minutes, give your noodles a quick stir, so they don’t stick to the pan. πŸ™‚

4.Add chard, lime juice, sweet chili sauce (or sriracha and honey), soy sauce, large carrots grated, bean sprouts, peanut butter and tofu or PRECOOKED meat.

5.Stir and wait 4 minutes

Garnish with roasted nuts and cilantro Enjoy!

Never Fear Pita! (from the Moosewood Cookbook)

This is NOT my recipe, I claim no ownership. But I couldn’t help sharing it, because…
A. It is so tasty
B. It is so easy
C. It goes with anything you would eat pita with in general.

Try it. Love it. Eat it.

The End

Pita

Never Fear Pita! (from the Moosewood Cookbook)
Makes enough for you and a bunch of your friends. (Approximately 6-12 depending on size)
Plan a Pita Party!! πŸ™‚ Prep Time: 2.5 hours (approx) Cook Time: 6-8 per batch

**You can’t be impatient and cheat on the rising time or the bread doesn’t balloon up right in the oven. Tried that one. (advice courtesy of my friend Megan!)**

Ingredients
1 cup wrist temperature water
1 1/2 tsp (half a 1/4 oz packet) active dry yeast
1 tbsp. honey or sugar
about 3 1/2 cups flour (1 cup of it can be whole wheat)
optional: 1 tbsp. sesame seeds
a little oil for dough
extra flour for rollimg out
oil or cornmeal for the baking tray

Equipment Needed
Medium Bowl
Whisk
Wooden Spoon
2 Hands
Cookie Sheet
Clean Tea Towel

1. Place water in med sized bowl and sprinkle in the yeast. Let stand for 5 minutes – it will become foamy
2. add sugar or honey and salt. Stir until everything dissolves.
3. add 3 cups flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and eventually your hand. Knead the dough in the bowl for a few minutes, adding up to a 1/2 cup more flour, as needed, to combat stickiness. When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
4. Punch down the dough and transfer to a clean floured surface. Knead it for about 5 minutes, then divide it into between six or 12 equal pieces (depending on how big you want your pitas). Knead each little unit for a few minutes, then use a rolling pin to flatten it into a very thin circle. (Make sure there is plenty of flour underneath!) The diameter of each circle is unimportant, as long as it is no thicker than 1/8 inch. Let the circles rest for 30 minutes.
5. Preheat the oven to 500 degrees. Place a baking tray in the oven for a minute or two to heat it. Then brush it with oil – or dust with cornmeal. Place as many circles on the tray as will fit without touching, and bake for just 6 – 8 minutes, or until puffed up and very lightly browned.
6. Remove from the oven and wrap the breads in a clean, slightly damp tea towel, then place in a brown paper bag, closed up, for 15 minutes. This will keep the breads supple. (If you prefer the pita bread to be crisp and cracker-like, bake 10-12 minutes and simply cool on a rack.)

Enjoy with some warm falafel, hummus or whatever you like!! πŸ™‚