Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
Bring a pot of salted water to a boil. Cook penne according to package directions.
Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
1/4 c Minced fresh herbs (parsley, thyme and cilantro)
3 tb Fresh lemon juice
3 lg Garlic cloves,crushed
1 tb Minced shallot
Salt and pepper, freshly ground
1 1/2 lb medium large shrimp,unpeeled
Spinach leaves Lemon slices
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque,about 2 minutes per side.Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve. Makes 8 servings.
1 lb homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
shredded mozzarella (4 ounces)
large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
* such as sequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeño or Serrano, coarsely chopped, with the seeds, if you like your food hot)
Clean, peel and devein the shrimp. Set aside.
To make the sauce, prepare the pumpkin seeds first. If they are unfrosted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth.
Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistenc
Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.
Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.
16 oz Can solid-pack pumpkin (NOT pumpkin pie mix)
1/2 c Apple juice
1/2 c Packed light brown sugar
1/2 ts Salt
1/4 ts Ground ginger
1/8 ts Ground cinnamon
1/8 ts Ground allspice
About 4 hours before serving or a day ahead: 1. Grate lemon to make 1 ts peel; squeeze to make 1 ts juice. In a 2-qt saucepan over md -high heat, heat lemon peel and juice and remaining ingredients to boiling. Reduce heat to md -low, cook 30 minutes, stirring often. 2. Spoon pumpkin mixture into a sm bowl; cover & refrigerate until well- chilled, at least 3 hours. Serve with warm biscuits. Makes about 2 and 1/2 cups
Combine apples, juice, water & raisins. Bring to a boil. Cover & simmer until apples are softened (about 1 1/2 hours). Process until smooth & return to the pan. Continue to simmer on very low heat. Add remaining ingredients & cook another 30 minutes or until very thick & a dark brown. Yield: 1 cup
To do by microwave:
Combine apples, juice, water & raisins in a 2 1/2 qt casserole. Microwave on high (650 watt oven), covered, for 10 minutes. Stir halfway through. Add remaining ingredients & microwave on medium, covered for 10 minutes, stirring halfway through. Uncover & microwave on medium for 3 minutes. Process until smooth.
Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
Bake in preheated oven until cheese is melted, 7 to 10 minutes.
1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
2 (8 ounce) packages cream cheese, softened
2 tablespoons mayonnaise
1 to 2 tablespoons Sriracha hot sauce
1 tablespoon fresh juice from 1 lime
1 teaspoon fish sauce
1/4 teaspoon sugar
16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves, divided
Salt and freshly ground black pepper
Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.
Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
Melt butter in a medium saucepan over high heat. Add in onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
Place evaporated milk and Worcestershire sauce in now empty saucepan. Bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining fond. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in caramelized onions and thyme. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.
1 (15 ounce) jar cheese spread (such as Cheez Whiz)
Freshly ground black pepper
Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.
Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.
Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.
When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.
3 pounds beef round steak or lean stewing beef -- cut in 1 1/2″ chunks
1/2 cup flour
1 tablespoon curry powder
2 cloves garlic -- minced
1 cup raisins
2 apples -- peel, core, slice
1 cup diced onion
1 teaspoon salt
1/2 teaspoon pepper
1 14 oz can beef broth
2 apples, unpeeled, core -- finely chopped
Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in Crock-Pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until meat is tender.
Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.
Variation: 3 pounds cubed lean lamb may be substituted for the beef.
Jordon and I had lunch at Spring Roll Restaurant today which is located on 33rd Street in Mayfair. I ordered the #1 Special which was Pork Rolls on Noodles for $5.95 and Jordon was recommended the #55, the Chef’s Special which had almost everything on noodles.
The restaurant was packed and after a brief wait, we were seated. Our order was taken quickly and in almost no time the meal was brought out, piping hot and perfectly cooked. Because the service was fast, we were out of there in no time while at the same time, the meal did no seem rushed. We both had time to savour and enjoy our meals instead of watching the time and wondering if the meal was going to come out on time.
It was only one meal but it was more than enough to encourage us to come back and try it again. It has a large and expansive menu and has a wide variety of meals that I want to try in the future with the mussels in oyster sauce topping the list.
Spring Roll Restaurant (306) 933-2889 516 33rd St W Saskatoon, SK S7L0V8
Marinate steak for 15 minutes or more. Add oil to hot wok.
Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.
2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry, (see Ingredient Note)
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod, or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish
Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
Warm chow mein noodles in 325 degrees oven for 5 minutes.
Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat.
Cook noodles according to pkg directions until tender but still firm; 2-3 minutes.
Drain, rinse under cold running water and drain again.
Toss noodles withs sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds.
Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes
Ice Sculptures at Resurrection Lutheran Church | 2014
Ice Sculptures at Resurrection Lutheran Church | 2014
Cameco Meewasin Skating Rink at PotashCorp Plaza | 2014
Saskatoon Civic Conservatory | 2013
Christmas | 2013
Thanksgiving at Arlington Beach | 2013
Canada Remembers Our Heroes Air Show | 2013
Downtown Saskatoon | 2013
Making Spicy Perogy Pizza
Bert Lang & Don Lafreniere's Wedding | June 15, 2013
Waskesiu and Prince Albert National Park | 2011
Kinsmen Park | 2011
SaskTel Jazz Festival | 2011
Caswell Arts Festival | 2011
Draggins Rod and Custom Car Show | 2011
West Edmonton Mall | 2011
Museum of Natural History
Christmas | 2010
The Cooking Blog
Mendel Art Gallery and Conservatory | 2011
PotashCorp WinterShines | 2011
Oliver skateboarding in the living room | 2011
Historical Images of Georgetown, Guyana
Public Rezoning Meeting | 2009
Saskatoon Traditional Karate Club Seminar with Sensei Katsumata | 2009