28 January, 2012

Tropical Coconut Thai

Very fresh tasting!  Can be Vegetarian or add Chicken, Shrimp (or both)  This time I used Shrimp because that's what I had!  I give credit to our good friend Ross B. for this fine dish! Thank-you!


  • Coconut Oil (Or Olive)
  • Leeks (2 Stocks)
  • 1 Can of Mandarins plus the juice
  • 1 Mango
  • Pineapple (I had some left over that I had chopped up the night before as a snack.. I had about 1 cup worth)
  • Red Pepper
  • Baby Bok Choy (I had spinach that needed to get eaten so I added that rather)
  • 1 Can Coconut Milk
  • 1 Cup Thai Sweet Chili Sauce
  • 2 Cup Cooked Shrimp (Pre cook Chicken too if that's what you're using)

Heat oil and add sliced Leeks.. Cook until they soften and get some color.  Add the Can of Mandarins, Chopped Mango, Chopped Pineapple and Chopped Pepper.  Let simmer for just a couple minutes and then add your Chili Sauce & can of Coconut Milk.  Bring to simmer again and add your meat and fold in your greens just prior to serving so it keeps it's beauty!

**Serve with Vermicelli noodles (Pour boiling Water over the noodles and let stand for a couple minutes, drain and they're ready!  So EASY) or Rice


Chicken Curry Soup with APPLES

*PHOTO to come...

This is a great change in traditional soup!  Don't be afraid to try- It sounds a lot crazier than it tastes!

Butter & Olive Oil
Chicken Stock
Cooked Rice (Basmati is my favorite and whenever I have leftovers I pop it in the freezer in a Ziploc bag for recipes like this!)
Apple (I like using a couple of different types for different texture.. Green and a Red)
Chopped Cooked Chicken Breasts ( I pre cooked them on the BBQ)
Curry Powder
Half & Half Cream
Salt & Pepper

Again... Portion control... Depending on how much you're making...

Heat butter and oil in a pot and add chopped Onion, Carrot & Celery.  Cook until the onion has some color.  Add Curry powder, don't be shy.  (Sm pot approx. 2 Tbs)  Add your (water and powdered Chicken Stock), or (pre-made liquid stock).  Bring to simmer and add chopped Apple, Rice and Chicken.  Bring to Simmer again and add some Half and Half and Salt and Pepper to taste!

Served with fresh bread - (SOBEYS have my favorite!)

** Note- Can be made vegetarian by using Veg. Stock and No Chicken

25 January, 2012

Appetizers and what to do with Leftovers!

GREAT APPETIZERS! Warm Almond Crusted Goat Cheese Topped with Bruschetta and the other is Baked Feta Spinach Dip

For both appetizers i've used a french baguette.  Slice it and top with a bit of Olive Oil or Butter and broil till browned and crispy! Simple!

6 diced Roma Tomatoes
1 can Tomato Paste (1/2 cup)
1 sm Red Onion (1/2 cup)
Fresh Basil - More is Better! - Lg. handfull and then Chop.
Sugar (1 Tbs)
Balsamic Vinegar (1/4 cup)
Salt and Pepper
.... oh boy.. I'm a dumper...  Depending on how much you're wanting to serve...  Let try... Yields 3 cups.

Almond Crusted Goat Cheese:
Goat Cheese - Buy whatever size
Roll in Silvered Almonds B
Bake in an oven safe dish at 350 degrees for 15 min.

Feta Spinach Dip:
1 Package Cream Cheese (Room Temperture)
1/4 cup Mayonaise
1/4 cup sour cream
1 Tbs Lemon Juice
1 Tbs Minced Garlic
Whip until Smooth
Add Chopped Artichoke (1/2 cup) , Fresh Spinach (2 Cup) and Feta Cheese (1/2 cup)

I have a hand blender thing that I like to blend mixture into a chunky paste!  Place in a baking dish and bake at 375 degrees till warm and bubbly!

LEFT OVERS!  Here's a great option:

Combine Bruschetta and Spinach Dip and a can of tomato sauce in pan and heat through.  Cook your choice of pasta and mix together!  Top with crumbled goat cheese!

Tip for Pasta- Cook your pasta in Ocean like salty water to add flavor to your pasta.  Don't rinse your pasta... It washes away the starch that helps the sauce to stick to your pasta and not get all runny in the bowl.

Chocolate Pie

Chocolate Pie *-EASY-*

This I give credit to my Auntie Lois - (I THINK.... at least that's who I remember this recipe came from.. Correct me 'someone' if i'm wrong)  Either way- It's a great go to!  So delish!

3 Egg Whites
1/2 tsp Cream of Tatar
3/4 cup Sugar
3/4 cup Oreo Baking Crumbs
1/2 cup Chopped Pecans (or Walnuts)

1 cup Whipping Cream
1 Tbs Icing Sugar
1 tsp Vanilla

Meringue: Beat eggs whiles and cream of tartar until soft peaks form.  Add sugar gradually, beating until stiff.  Fold in crumbs and pecans (not too much!).  Pread into a greased 9 inch pie plate.  Bake at 350 degrees for 35 minutes.

Topping:  Whip cream until stiff, adding sugar and vanilla while mixing.  Spread topping over COOLED pie.  Let chill 3 hours.  Crush Skor or Crunchie chocolate bar over top.

09 January, 2012

Prime Rib Dinner

Traditionally on Sundays the Torwalt family usually all tries to get together for a meal; this week I volunteered to have everyone in and attempt to bring the great and high standard taste of Prime Rib to the table! It worked!  Here's how it all went.

Bring your roast to room temperature before roasting.  Reason, you'll get a more even cooked roast. Preheat oven to 450 degrees. I then gave the meat a little love and rubbed the roast with the famous "Montreal Steak Spice".  (A must have in my pantry.) Place the roast in a roaster (use a roaster that's as close to the size of the roast so it doesn't loose all its juices) bone side down and fatty side up (do not remove excess fat.. it will save you from needing to baste your meat) and DO NOT cover roast. Put the roast in the oven at this temperature for approx. 30 min.  This will allow a nice crust to form on the roast and then turn the oven down and continue to cook at 350 degrees till desired wellness. 
Note:  Important to let your roast rest for 15-20 min. before you cut into it. This allows the roast to retain it's juices back to the center of the roast.  Also while it sits it will further cook approx. 5 degrees so don't leave it in till last min.  :)  While it sits it's a great time to get some traditional Yorkshire puddings in the oven... I intended to but my baby called for a feeding so I never that accomplished!... 

Keeping it simple is always my favorite.
My mother is law brought the bacon and boiled egg spinach salad. - Great classic which was a perfect complement to the roast and potatoes!

I chopped up Red Potato, Sweet Potato, Red Onion, and a couple Carrots (that I had to use up in my fridge) and added chopped Garlic and fresh Herbs.  Any work, I used Rosemary, Sage, Thyme and Basil..A little bit of my melancholy personality.. More is always better!  Melt some butter and pour over mix along with some olive oil.  Add Salt and Pepper... (Montreal Steak Spice too is wonderful!)

Mushroom Gravy:
In a saute pan combine olive oil and thinly chopped red onion, and sliced mushrooms - Fry until mushrooms shrink and onions start to caramelize.  I added at that point add some Red Wine Vinegar to de-glaze the goodness from the pan and I then added dash of some dry brown gravy mix (Costco) and some Chicken Broth and brought to a boil..  It naturally thickened a bit because of the gravy mix but a little flour could be added if you don't have the mix present.  Add salt if needed and pepper or... Montreal Steak Spice!  When the Roast is removed from the roaster you're left with more goodness that has stuck to the pan.. and your mixture into the roaster and scrape off whatever you can from the pan to add even more flavor to your gravy!  When transferring your gravy into a serving dish drain off any excess fat that settles on the top.

Next posts will be the dessert and the appetizers that took place that evening--- It was a gooood full food day and it made it best to share the good with those we love!

03 January, 2012

Taco Pie

I remember growing up my mom would make these by the dozen!  They're a great meal to make multiples at a time because they freeze really well and are a great meal to give to any family who may be in need of a hot meal! This dish is a unique take on a taco salad - a little more hardy though!

Ingredients Needed:  Yield 3, 9" Pies
  • 3 Frozen Deep Dish Pie Crusts
  • 1/2 lb. Lean Ground Beef - (Ground Turkey would be a great healthier option)
  • 1 lg. Yellow Onion
  • 3 Tbs. Taco Seasoning
  • 1 Can Tomato Sauce
  • 1 Can Tomato Paste
  • 2 Cups Corn Kernels
  • 1 Can Black Beans
  • Shredded Cheddar Cheese
  • 1 Cup Sour Cream
  • Corn Chips

How To:
  1. Preheat Oven to 375 degrees.  
  2. Brown your beef in a large fry pan, add the onion and seasoning. Saute until onion softens.  
  3. Add the Tomato Sauce and Paste, Kernels and Beans.  Mix together and set aside.
  4. Crunch up your corn chips and place in the bottom of each (uncooked) pie crust just to cover evenly. 
  5. Fill crusts then with the beef mixture.  
  6. Smother the top of meat with sour cream.
  7. Sprinkle with shredded cheese.
  8. Top with more crushed corn chips.
  9. Bake for approx. 15-20 min.  (Until lightly browned)
  10. Let stand for a few min. before serving.  Slice like you would a pie!

Garnish with any or all of the following:
Lettuce, Tomato, Avocado, Green Onion, Blk. Olives, Sour Cream, Salsa, Lime and Cilantro