July 31st, 2013

Spaghetti Carbonara

1 pkg(around 375g) spaghetti
1 tbs olive oil
8-10 strips bacon, cheap diced
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
1//3 cup cream
3/4 cup freshly grated parmesan, plus extra for serving
2 tbs chopped parsley

Cook pasta in a large pot of boiling, salted water until el dante. Meanwhile, heat oil in a frying pan over medium heat. Cook bacon, stirring, for 3-4 minutes until crisp. Add garlic for about 30 seconds, remove pan from heat and set aside. Place eggs, yolk, cream, parmesan, salt and pepper in a bowl, then mix with a fork. Drain pasta, reserve 1/4 cup of pasta water. Return drained pasta to hot pan. Quickly add the egg and pancetta mixtures, reserved pasta water and parsley. Toss to combine, the heat from the pasta will cook the egg slightly and form a yummy creamy sauce. Serve right away with extra parmesan and parsley.

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May 17th, 2013

curried sweet potato soup

1 tablespoon oil
1 onion, sildenafil cure chopped
1 garlic clove, page crushed
2 teaspoons curry powder
2 medium/large sized sweet potatoes, peeled, cut into cubes
4 to 5 cups vegetable stock, (or chicken stock)
1 large apple, peeled, chopped

Heat oil in a large pot over medium-high heat. Add onion and garlic. Cook for 5 minutes or until tender. Add curry powder. Cook for a minute; stir.
Add sweet potato, 4 cups of the stock and apple to curry mixture. Stir to combine. Bring to a boil. Reduce heat to low and simmer covered for 25 to 30 minutes or until sweet potato is tender. Remove from heat.
Using a blender puree soup in batches, until smooth. Return soup to saucepan over low heat. Serve and enjoy!

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February 23rd, 2013

The veggies you use in this recipe are pretty much to your taste. Here is what I used for the salad in the picture:


2 cups shredded iceberg lettuce

Thinly sliced yellow pepper

Thinly sliced red onion

Quartered cherry tomatoes, approved I used heirloom for this recipe

Sliced avocado

Fresh bean sprouts

Salmon, viagra buy I use my Teriyaki Salmon leftover

White sesame seeds Black sesame seeds


2 tbsps canola oil

1 ½ tbsp rice wine vinegar

2 tsps white sugar

Pinch salt and pepper

Place all of the dressing ingredients in a jar and shake well.   Place the iceberg lettuce in the bottom of a nice dish.  Arrange the sliced veggies and salmon over the top of the lettuce.  Drizzle the dressing on the top of all the veggies and salmon.  Sprinkle the salad with black and white sesame seeds.

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February 5th, 2013

1/2 cup unsalted butter, plus more to butter the molds

4 ounces bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup sugar

2 teaspoons flour, plus more for dusting

4 tbsps smooth peanut butter

In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light in color and thick in texture.

Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

Butter and lightly flour four ramekins. Tap out the excess flour. Divide the batter among the ramikins to fill them one quarter of the way,  add 1 tablespoonful
of peanut butter to each ramikin, then divide the rest of the batter over the peanut butter of each ramikin.(You can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

Preheat the oven to 450 degrees.  Bake the molds on a tray for 6 to 7 minutes; the center will still be very soft, but the sides will be set.

Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.


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October 2nd, 2012


Pickling Solution

2 cups white vinegar

1 cup apple cider vinegar

1 tsp salt

1 ½ cups white sugar

1/4 tsp coriander seed

1/4 tsp fenugreek

1/4 tsp black peppercorns

1/2 tsp red pepper flakes

4 bay leaves

8 cardamom pods

8 whole cloves



3 cups golden beet, unpeeled (the skins come off easily once cooked)

1 cup baby carrots


In a separate pot, bring all of the pickling solution ingredients to a simmer until all sugar is dissolved.  Set aside.

Boil the beet until tender; about 30 minutes…The time may vary depending on the size of the beet.  Then boil the carrots until they are tender, about 8-10 minutes.

While your veggies are cooking sterilize your jars and lids in boiling water about 5 minutes.  Lay the jars on a clean towel to air dry.  Leave the lids in the boiling water to keep the rubber rim soft for processing.

Divide your veggies between 4 or 5 medium sized jars, making sure you have plenty of space for the liquid.  Add the liquid; be sure to leave about 3/4 of an inch between the liquid and the top of the jar. Also, make sure you get a good variety of spices in each jar, the flavor will develop as they sit in the jars.  Place a hot lid and ring on each jar (use tongs so you don’t burn yourself) and process about 8 to 10 minutes.  Make sure your lids pop down to insure proper processing…sometimes this happens while processing, sometimes while they cool (don’t touch the lid!).  The longer these veggies sit in the jars with the pickling solution the better they are, three weeks minimum.

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August 14th, 2012


1/4 cup butter

1 medium onion, information pills diced small

1/4 cup flour

4 cups chicken broth or vegetable broth (veg broth if you would prefer vegetarian soup)

1 pound broccoli, approved cut into florets, check stems peeled and chopped

1/4 cup cream

salt and fresh ground pepper


In a medium pot, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, until combined, about 2 minutes. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, about 10 minutes. Then add the broccoli and bring to a simmer. Cook until broccoli is tender, about 20 minutes.

Transfer mixture to a large bowl. In batches, fill a blender a little less than halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a clean dish towel, and hold down firmly while blending. Return soup to pot as you puree it.

Add cream and heat over low until warmed through. Season with salt and pepper, to taste. If you don’t like the soup too thick, you can thin it a little with some warmed broth. I like to serve this with toasted baguette or croutons.

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July 3rd, 2012

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

1 cup creamy peanut butter

2 cups flour

2 tsp baking soda

1/4 tsp salt

1 cup mini chocolate chips


Cream butter until fluffy; add both sugars and mix until creamy.  Add both eggs and mix well.  Add peanut butter and stir until incorperated.  Combine the flour, this baking soda, approved and salt in a separate bowl; add to the wet mixture and stir.  Mix in the chocolate chips.  Drop batter onto a parchment paper lined baking sheet and press down with a fork.  Bake in a preheated oven at 350 degrees for 10-12 minutes.

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June 12th, 2012


Dry Rub

1 tsp onion powder

1/2 tsp each of chili powder, garlic powder, mustard powder, red chili flakes, and smoked paprika.

1/4 tsp each dried oregano, and cracked black pepper

Pinch cinnamon

1 tbsp brown sugar

2 tsp salt

1/2 kg baby back ribs, trimmed of large pieces of fat and grizzle



1/4 cup of your favorite bbq sauce

1 tbsp apple cider vinegar

1 tbsp yellow mustard

1/4 tsp chili powder


Place all of the ingredients for the rub in a bowl and mix well.  Rub the mixture all over the baby back ribs, place on a roasting rack and bake in a preheated 325 degree oven for 1 hour.

Remove the roasting rack from the oven.   Reduce the heat to 250 degrees.  Brush the ribs with half of the sauce and place the rack back in the oven.  Bake for about 20 minutes.  Brush the ribs with the remaining sauce and bake for another 20 mins.

Let the ribs cool a little before you cut them into desired portions.  These will serve two people.  Click here to try my Apple Fennel Salad with this, it’s yummy!

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June 5th, 2012

Lobster season is my husbands favorite time of year, he’s pretty fanatical over lobster and I don’t know anyone who can cook them as well as he does.  I may be the cook in the house, but when it comes to lobster, it’s all Curtis…he’s got the salty, briney water and timing down to a science. In honor of lobster season here is a great recipe for our favorite chowder, using leftover lobster tails cause there’s always leftover lobster kicking around of fridge duing lobster season :)

1 tbsp each of butter and oil

1 medium onion, diced

1 rib celery, diced

1 carrot, diced

3 med/large potatoes, diced

2 ears cooked fresh corn on the cob, removed from the ear (about a cup)

6 cups stock, use your favorite…fish, vegetable, or chicken works best with this recipe

4 cooked lobster tails, roughly chopped

Salt and pepper


1/2 cup heavy cream

1 tbsp flour

1/4 cold water


In a dutch oven pot, melt the butter with the oil; add the onion and celery and sauté until translucent, about 10 minutes.  Add the carrot, potatoes, and a pinch of salt and pepper.  Sauté all of these ingredients for about 10 minutes, stirring occasionally.  Add the corn and stock; cover and simmer for about 15 minutes or until the potatoes and carrots are cooked through.  Add the lobster and another pinch of salt and pepper; bring to a boil.

While you’re waiting for this to boil, put the flour and cold water in a small jar or container with a tight fitting lid and shake well, being sure there are no lumps.  Once the chowder comes to a boil, slowly pour in the flour mixture while stirring vigorously.  Let this bubble for about a minute until it’s slightly thickened.  Remove the pot from the heat; stir in the cream and parsley.  Add more salt if you need to.  Serve hot with toasted bread or a side salad.


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May 7th, 2012

1/4  tsp active dry yeast
2 tbsp warm water
1/3 cup warm water (you can add more if needed)
1 cup bread flour

1/2 tsp active dry yeast
2 tbsps warm water
1 tsp brown sugar
2/3 cup warm water
2 tbsps olive oil
2 cups flour
1 1/2  tsps salt
Corn meal for dusting, I used white for this recipe


There are plenty of steps to making ciabatta bread, and it seems like a lot of work for just two loaves of bread…But it’s so worth it!  This is good for sandwiches, or sliced and baked with garlic butter and cheese for a side with pasta, or just served in pieces with olive oil and balsamic vinegar.

To Make Sponge: In a small bowl stir together 1/4 teaspoon of the yeast and the 2 tablespoons of warm water and let stand 5 minutes, or until creamy.

In another bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 5 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for 24 hours.

***It seems like the mixture will be very dry at first, and you’ll think you need more water.  This is why you have to stir for 5 minutes.  As you stir, the mixture becomes easier to mix and doesn’t stay as dry. If it still appears too dry you can add more water, by the tablespoon.  As it sits over night it will soften considerably.

To Make Bread: In a small bowl stir together yeast, warm water and brown sugar and let stand 5 minutes, or until creamy

In bowl of a stand mixer fitted with dough hook blend together yeast mixture, sponge, water, oil, salt and flour at low speed until flour is just moistened; mix until smooth and elastic, about 7-8 minutes.  Scrape the dough into an oiled bowl and cover with plastic wrap; let rise at room temperature, about 2 hours. The dough should be wet and full of bubbles.

Turn the dough on to a well floured surface and cut into two even pieces.  Shape each portion into a long flat log, place on a greased pan that has been sprinkled with corn meal.  Press fingers into the tops of the loaves, to make dimples, and sprinkle with corn meal.  Cover with a damp tea towel, and let rise for an hour and a half to two hours.

Bake in a preheated 400 degree oven for about 15-20 minutes or until golden brown. When you first put the bread dough in the oven, throw a shot glass of water into the bottom of the oven to create steam; this creates a nice crust on this style of bread(be very careful not to burn yourself, and keep enough of a distance not to touch the hot oven). Cool baked bread on a wire rack.

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