Category Archives: Recipes

Zucchini Noodles

thin zoodlesWhen only a giant zucchini will do: to make zucchini noodles. Zoodles some call them. Use them the same way you use pasta. They taste great, and they are gluten free, wheat free and carb free. Also you don’t need to think about what vegetable to serve. They are the “something green” in your meal.

fettuccine style zucchini noodles
Fettuccine style zucchini noodles

Here are two kinds of zucchini noodles I have made, using two blade plates of a mandoline slicer. For thin ones, use the mincer (the one with close-set cutting teeth). For thick fettucine size noodles, use the cutting or julienne blade (with teeth about ¼ inch apart).

1. Slice zucchini noodles

Cut the zucchini in half lengthwise. If it’s wider than the base of your slicer, cut in half lengthwise again so that it will fit. One half a giant zucchini (say 12″/30 cm) makes enough noodles for two servings.

slicing zucchini with mandolineThen, carefully, slide the zucchini the full length of the slicer. Keep it as flat as you can. Continue this, turning the zucchini around as needed to keep making nice long noodle strings. Stop when you reach the inner part. The seedy, soft part middle will not slice well.

2. Cook zucchini noodles

frying-zoodlesYou can sauté, microwave or boil the zoodles. I heated a tbsp or so of olive oil in a pan and sautéed them a few minutes. Stir and flip them often. Water will come out of the zucchini. That’s good. After another couple minutes, your pile of noodles will shrink in size and they will look cooked. And they are.

3. Plate, top, serve

thin zucchini noodles alfredo with garlic bread
Thin zucchini noodles

Put noodles on plates, draining as much water off as you can. Add your topping. I used alfredo sauce, microwaved straight from the jar. Enjoy.

Using a mandoline is quite labour intensive. Your arm gets tired. So if you are making dinner for eight, even four, you might want a method that is easier and faster. Maybe that’s where a spiralizer or some specialized tool would be worthwhile. See Downshiftology for much more information on zucchini noodle making.

Cheese Stuffed Zucchini

A zucchini that escaped, hiding under foliage in order to grow huge. cheese stuffed zucchini with dinner rollStuff it. With what? What about a cheese stuffing? Something light and summery for the last days of summer. Light cheese. Maybe egg too. Below is what I used, but other combinations of cheese and herbs would work just as well.

Ingredients

1 large zucchini, halved lengthwise
1-2 tbsp chopped onion
1/3 cup (100 g) cream cheese
1/3 cup (100 g) ricotta or cottage cheese
1 cup breadcrumbs
1 large egg, beaten
salt, pepper
fresh or dried herbs
turmeric, garlic (options for taste)
cheddar cheese, grated

Recipe for stuffed zucchini

Scoop out zucchini insides and keep. I left about a half inch of zucchini in the shells. Set them aside to fill later.scooped-zucchini

Take seedy parts out of the zucchini pulp and discard. Chop up the rest of it.

sauteeing-zucchini Melt a bit of butter in a frying pan and add zucchini pulp, onion, salt and pepper. I added about 1/2 teaspoon of turmeric for colour. Garlic would probably be good too.

A lot of water will come out of the zucchini. Drain it and put in a bowl.

cheese added to zucchiniAdd one large egg, beaten.

Add 1/3 cup each cream cheese and ricotta to zucchini-egg mixture. Blend with a fork.

You can use any kind of hard or soft cheese, alone or in combination. I thought the cream cheese and ricotta I had on hand would make a light, almost fluffy filling, and it did.

zucchini egg breadcrumbs and herbsMix in 1 cup breadcrumbs. I added fresh herbs – parsley, basil and rosemary – and green onion, chopped coarsely.

Put a bit of olive oil on zucchini boats and fill with mixture. I added cherry tomatoes on top and grated cheddar cheese over them.

zucchini-ready-to-bakePut them on a baking sheet and add a bit of water to the pan so they don’t stick. Bake at 350°F for about 40 minutes, until cheese on top is nicely browned and zucchini on the sides is soft.

Cut each baked zucchini boat in half, which gives you four servings.cheese-stuffed-zucchini

Alternative suggestions

My husband said the zucchini stuffing on its own would make a great casserole. Its texture is almost like a soufflé. So if I try that, I’d scrape out the whole inside of the zucchini. Then, his suggestion, put the mixture in ramekins for individual servings.  If you want to stick with stuffed zucchini boats, but heartier ones, you can use a thick pasta sauce. Here is how I make  those. And you can buy zucchini corers! (See Paderno’s below) Who knew?

Fruit Cobbler

rhubarb cobblerIn my never-ending spring search for things to do with rhubarb, I found a Robin Hood Flour cobbler recipe in my recipe scrapbook. A cobbler has fruit on the bottom with a cake-like topping. It looks impressive but is actually quite simple. That’s what you want if, like me, you can’t bake. I found this recipe especially easy.

Bumbleberry Cobbler

fruit-mixture(Bumbleberry just means a mixture of berries and fruit. So I used what I had. Rhubarb, frozen cherries and half a jar of apple butter. I just added it up to the same quantity – 7 cups – of fruit.)

Fruit

4 cups (1 L) thinly sliced peeled apples (or not peeled)
1 cup (250 mL) fresh or frozen strawberries, halved
1 cup (250 mL) fresh or frozen raspberries
1 cup (250 mL) fresh or frozen blueberries
1/2 cup (125 mL) Splenda granular (I used same of sugar)
1/3 cup (75 mL) all purpose flour
1/3 cup (50 mL) orange juice or water

Combine all ingredients. Mix well. Spread in greased 9″ (2.5 L) square cake pan or baking dish.

Topping

1 2/3 cups (400 mL) all purpose flour
2 tbsp (30mL) Splenda granular (I used sugar, same amount)
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1 cup (250 mL) milk (or buttermilk)

*Combine flour, sweetener, baking powder and salt in mixing bowl.

*Cut in butter with pastry blender (or fork) until mixture is crumbly.

*Add milk, stirring until moistened.

*Drop spoonfuls of batter over fruit, spreading lightly to cover surface.

Place pan on piece of foil (or baking tray) to catch any drips that boil over.

Bake at 400°F (200°C) for 25-30 minutes, or until top is golden. Serve warm. (Especially good with whipped cream or vanilla ice cream on top!)

Tip: Vary the berries to suit your personal taste and what’s in season.

Avocado Time

Any time is avocado time, but sunny summer days especially. Here are two really easy avocado side dishes. The first you may not have thought of. The second you likely know well, maybe even dream of.

1. Avocado half with oil and vinegar

avocado time - half with dressing photo d stewartA side salad, of a sort. Elegant and delicious. So even though your observant guest will know you didn’t do much, it looks impressive. The one pictured here is just in a plain bowl with an ordinary spoon. Imagine how pretty it is in a glass bowl with a small fancy spoon.

  • Cut an avocado in half lengthwise and remove the pit
  • Shake a bit of salt, pepper and lemon juice on surface
  • Fill the cavity with oil and vinegar dressing

2. Guacamole

  • 1-2 very ripe avocados, mashed finely with a fork
  • 1-2 tbsp finely chopped onion or scallion
  • 1/2 finely chopped tomato
  • (2-3 tbsp finely chopped green pepper – optional)
  • 1 tbsp lemon or lime juice (more or less, to taste)
  • 1 tsp olive oil
  • 1/2 tsp chili powder
  • 1 tbsp finely chopped cilantro (best) or 1/2 tsp ground coriander
  • salt and pepper to taste
  • (dab of sour cream, plain yoghurt or mayonnaise – optional)

Guacamole-with-corn-chips-Popo-le-Chien-2016-wikicommonsMix all ingredients together, put in bowl, garnish with paprika and/or chopped parsley. Cover with Saran wrap to prevent avocado browning.* Chill, adjust oil amounts, lemon juice, salt and pepper for taste.

Serve with tortilla chips, crispy pita bread or crispy crackers. Also good as a taco topping, or on almost anything. It’s avocado time, after all.

From The Joy of Cooking, adapted a bit by me.

*Thanks to Popo le Chien’s photo on Wikimedia Commons, I learned that putting the pit on top of your guacamole keeps it from browning.

(You can grow your own avocado tree too. Suspend the pit over a glass of water with toothpicks, or try the pot system below.)

Beef Stew

beef stew with garlic bunBeef stew is one of the easiest things to make. Brown meat cubes, add veggies and liquid and let it cook slowly. Plan on a couple of hours of cooking time. Stew can be a one-pot meal, with potatoes in it, or served on a bed of rice, noodles or mashed potatoes.

eye-of-round-steaksI like round or eye of round steaks for stewing beef. They have very little fat and you can easily slice or cube them. You can, of course, buy stewing beef. I find it’s more work because I remove the fat and cut the pieces smaller. However, any cheap cut of beef works, a blade roast or steak for example. The long cooking time makes the meat tender.

Stew Process, in short

  1. Brown meat cubes
  2. Add liquid
  3. Add barley, dense vegetables and dried herbs
  4. Let cook 30-40 mins, add delicate vegetables
  5. Cook an hour, add wine and fresh herbs
  6. Let cook 30-40 mins. (Cook stew ‘bed’ if needed)

Stew Process, long version

Put a bit of oil in a deep wide pot, let it heat up, and add chopped onions and garlic. When they have started softening, put the meat cubes in. Stir to get them browned on all sides. (If it’s a teflon pan, you don’t need oil.)

Browning the meat

A) Put it in the pan as is or (b) coat it in seasoned flour first. If you do (b) put maybe 1/4 cup flour on a plate or in a plastic bag. Mix a bit of salt and pepper in. Put the meat pieces in the flour and stir around or shake to completely coat them. Then put the coated meat in the heated oil in your pot. Stir to ensure all sides are browned.

Add liquid, barley, dense vegetables

Start with a cup or two. Any vegetable or beef stock is best, but water will do. The cooking veggies and beef will make their own stock. But using stock adds to the flavour of your sauce.

Stir a handful of barley into the liquid. It needs a long time to fully cook. Barley thickens stew wonderfully. I don’t add barley if I’m putting the stew on top of a starch. It makes it too dense.

Add potatoes (cut up if large or whole if very small) and chopped carrots. They take the longest to cook. Add any other dense vegetable, like brussels sprouts, now as well.

If you want a tomato-ey stew, add a can of whole or diced tomatoes.

Dried herbs, seasonings

Put in 1 or 2 bay leaves. Add dried herbs like basil or oregano as well. If you’re using fresh herbs, leave them until the final half hour of cooking. Add salt and pepper, a few shakes of Worcestershire Sauce and a dollop of ketchup. Simmer for 30-40 mins.

Add soft vegetables

beef-stew-cookingBy now, the potatoes and carrots should be softening. Time to add your other coarsely chopped vegetables. Celery, green and/or red pepper, broccoli, mushrooms, zucchini – whatever you fancy. If you’re using fresh tomatoes, either cherry or chopped, add them too. I add these vegetables later because they are softer and more delicate. You don’t want to cook them to mush.

Now just let it cook for maybe an hour. Add more liquid if it needs it or if you want a thinner sauce.

Red wine, fresh herbs

This is the time to add red wine, both as a flavour agent and a source of liquid. Also add fresh herbs.

If the sauce is too thin, mix up a couple teaspoons of flour in a tablespoon or so of cold water. Stir well to remove lumps and mix slowly in the stew. Or shake in some blending flour, stirring to avoid lumps.

Let it cook another 30 minutes, and it should be done. You’ll see a thin film on the top, almost like a glaze.

Stew more or less cooks itself and it’s remarkably versatile. You can add whatever you have in the way of vegetables. Or if you like meaty stew, you can leave all vegetables out. I’d still put in onions and garlic, though. You can make chicken stew instead of beef, or leave out the meat entirely and make it vegetarian or vegan. Just change the type of stock you use.

Tamale Pie

tamale pie with saladWith salad or garlic bread on the side, tamale pie makes a perfect winter’s night meal. It’s a Tex-Mex type of shepherd’s pie or baked polenta with tomato sauce. My husband uses his mother’s recipe, but has adapted it.

Jim’s Tamale Pie Recipe

“Basically, you make taco filling and put corn meal on top.”

Ingredients

1 clove garlic, minced
1 large onion, chopped
1 cup celery, chopped
1/2 green pepper, chopped
1-2 jalapeño peppers, chopped
1 lb ground beef
1 tsp salt
1 tbsp chili powder
dash cayenne
2 1/2 cups canned tomatoes (whole or diced)
1 1/2 cups corn (frozen, or 1 14 oz. can)
1 cup black olives

1 cup yellow corn meal
1 tsp salt

1 cup grated cheese (Monterey Jack or cheddar)

Directions

Sauté garlic, onion, celery, peppers and ground beef in a frying pan. Cook until meat is lightly browned. Add seasonings, tomatoes, corn and olives. Simmer 15 minutes. Oil a deep casserole dish and transfer mixture to it. (Or, if your casserole dish is stove top safe, use it for the frying as well.)

Mix corn meal with 1 cup cold water. Put 2 cups of water in a saucepan. Bring to boil. Add salt and cornmeal mixture. Cook and tamale piestir until thickened. Reduce heat, cover pan and cook over low heat for 10 mins. Stir occasionally.

Pour over meat mixture. Sprinkle with cheese. Bake in 350°F oven about an hour. Serves 4 or 5.

Marji’s recipe

tamale-pie-recipe card 2I don’t know who this recipe card originally came from. It is not in Marji’s handwriting. I think she likely adapted it much the way he has. Cut down the salt, increase the ‘heat’ with jalapeños and eliminate the fat. However, Jim says that bacon fat would make it more flavourful. You can click the images for a larger view.

Cauliflower Cheese

I made baked cauliflower cheese with cherry tomatoes for supper cauliflower cheese with tomato-photo-d-stewartone night. It was so pretty that I had to take a picture. It tasted so good that I thought I should make it again right away while I could remember how I did it. I still had half a cauliflower but no cherry tomatoes so I used mushrooms instead. Just as good.

Cauliflower Cheese recipe

  • ½ cauliflower head, cut in bite-size florets
  • 1-2 celery stalks, chopped
  • 2 tbsp onions, chopped
  • 6-10 small mushrooms or cherry tomatoes
  • (1-2 tsp pesto, if you like)
  • breadcrumbs or croutons
  • Parmesan cheese

casserole-ready-to-cook-photo-d-stewartMicrowave cauliflower florets about 2 minutes, so they’re partially cooked. Put them and all other ingredients in a greased 8×8 inch casserole. Pour cheese sauce over veggies and gently mix it in with a spoon.

Sprinkle breadcrumbs or croutons on top. Add a bit of grated parmesan if you wish. Bake at 350℉ for about 30 mins until the top is nicely browned and the cheese sauce is bubbly.

Cheese Sauce

¾ – 1 cup marble or medium cheddar (melts well) cut in small cubes
1 cup milk
2 tsp flour mixed with 2 tbsp cold water (or blending flour without water)

partially-made-cheese-sauce-photo-d-stewartPour the milk in a large enough microwaveable bowl. Mix the flour paste in, then add cheese cubes. Microwave for 3 minutes at 70% power, stir, then nuke another 1½ minutes at 80% power. (More in ‘Microwave Magic’ near bottom of Helpful Hints)

You can also make cheese sauce on the stove top or pour it ready-made out of a jar. Use about 1½ cups.

baked cauliflower casserole-photo-d-stewartIf you like the idea of this meal but it seems like too much work, there’s an even easier way of making cauliflower cheese. Steam or microwave the cauliflower pieces fully and pour cheese cheese over them. Ta-da! You’re done.

Basil Pesto

Basil is easy to grow, and each plant produces a lot. There’s only such much fresh basil you can use at any one time. So make pesto with basilthat abundance.

On its own, it’s a light sauce for pasta or a topping for baked potatoes. Joy of Cooking says use 2 tablespoons per portion and mix with equal amount of butter. I toss pasta with maybe half that amount and no butter.

Use it as a seasoning for soups, stews or other types of sauces. Remember though it has an oily texture and pungent flavour, so best to start with a small amount and taste before adding more.

Here is how I make it – based on the recipe in Joy of Cooking (1997 ed.) with one big change. I use a blender instead of a mortar and pestle. I can’t pesto ingredientscompare the two directly since I’m not adept enough at using a mortar and pestle to have ever successfully made it that way. However, mine made with a blender tastes as good as pesto I have bought or had in restaurants.

Pesto ingredients

  • 1 1/2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 3/4 cup grated Parmesan or Sardinia cheese
  • 3/4 cup olive oil

My Method

unsticking-blenderI put everything in the blender and use the lowest setting. Toggling the switch on and off helps keep it from jamming. If the ingredients do block the mechanism, turn it off and poke around inside to stir things up. I use a chopstick. It helps to do that anyway so that ingredients blend evenly.

It makes enough to fill a small (227 g) cream cheese container with enough left over for a fettuccine meal.

Joy of Cooking Method

Joy of Cooking says put basil leaves in mortar and pound with pestle. Add garlic and pine nuts and pound.

pesto in containerAdd cheese, until the mixture forms a thick purée. Very slowly add olive oil, stirring constantly, until it’s the consistency of creamed butter.

Put a thin film of olive oil over the top. Cover and refrigerate or freeze.

Parsley may be substituted, but of course the flavour is very different. (It’s really good too. Make it the same way, with the same quantities.)

 

Fruit Crumble

baked fruit crumbleFruit Crumble is one of the easiest desserts to make – and very, very delicious. The one I made today is fresh rhubarb and frozen black cherries. The recipe comes from the Joy of Cooking.

Preheat oven to 375° F (190° C). 8 or 9 inch baking dish. 6 servings.

4 cups of prepared fruit

rhubarb and cherries in baking dishChop rhubarb into 1/2 to 1″ (1-2 cm.) lengths. Sugar it lightly. I used about 1 tsp for 2 cups of chopped rhubarb.

The cherries I used were already pitted. If not, you have to pit them.

(Sprinkle with 2 tbsp lemon juice or kirsch if you like)

Mix crumble topping in a bowl

crumble mixtureCombine ingredients below in a bowl. Work it together like pastry with a pastry blender or fingertips (I used a fork). Work it lightly so the mixture doesn’t get oily.

1/2 C all-purpose flour
1/2 C packed brown sugar
1/4 C butter (soft)
1/2 tsp salt – if butter is unsalted

crumble on fruit ready to bakeSpread crumble mix over fruit in baking dish. Bake for 30 minutes.

Serve hot or cold with ice cream, sweet cream (whipped or not) or sour cream.

You can also use other fruit, alone or in combination – strawberries, apples, peaches. For apples, you might want to add 1 tsp cinnamon to your crumble mixture.

Roast Guinea Fowl

Hi Dorothy, from time to time I´m going through your web site. You are doing a great job to cover all fields and sharing with other people. I also checked the part with the recipes and decided that one is missing, so listen:

Roast Guinea Fowl with Vegetables and Rice

roast guinea fowl Gesell-photosYou need:

for the meat –
* two guinea fowls, each ca. 1 to 1.2 kg
* fresh garlic
* groundnut [peanut] oil
* beer
* salt
* pepper
* curry powder
* red sweet pepper powder

for the vegetables –
* potatoes
* sweet potatoes
Tilda rice Ghana Gesell-photos* carrots
* zucchini
* tomatoes
and what else you like

for the rice –
* 400 grams basmati (Tilda if possible)
* 720 ml water (180ml per 100 grams rice)
* salt
* two big spoons butter

for the joy –
5 to 7 friends to be invited for the dinner

How to prepare:

guinea fowl over veges-Gesell-photosTake a mortar and grind salt and plenty garlic until you get a smooth paste to an amount of 50 to 60 grams and apply it to the chicks.

Mix the spices with the groundnut oil and the beer. You will need it to pour on the chicks while they are roasting.

Set the chicks on the rack which fits in the oven and you need an oven veggies-in-roaster-Gesell-photospan to set below the rack and fill it with all the vegetables I have written and more if you like. Soft vegetables like zucchini can be added later because they are done faster.

To prevent the vegetables from burning, pour groundnut oil on the oven pan before you set the vegetables in.

guinea-fowl-veges-in-oven-Gesell-photosWhen every thing is set, you start the oven at 160°C [320˚F]. It might be necessary to rise the temperature up to 180°C. One has to watch. Don’t forget to pour the spices, mixed with beer and oil, over the chicks as they are cooking. After 70 to 90 minutes everything should be ready.

[ds – great oven design! In ovens with racks attached to the walls, you need to pull out both racks at once to baste – carefully, with oven mitts. Or maybe put the birds on a separate rack on top of a deep roasting pan?] 

Rice:

To prepare the rice you melt the butter in a pot and fry the washed rice until it is glassy.

frying-rice-Gesell-photosBoil the water with salt in a different pot and pour it over the rice while it’s still on the hot stove.

adding water to rice Gesell-photosLet it boil for one minute on high temperature and stir it around. Then lower the temperature to the lowest point, take a cover that fits the pot exactly and close it.

rice cooking Gesell-photosLet it simmer for 18 minutes and don’t open the cover before the 18 minutes are over.

Now you can serve your guests and remember the guinea fowls of Tamale. Greetings from Germany.

Yours, Helmut

roast guinea fowl dinner Gesell-photos

My friend Helmut and I met years ago when we both lived in Tamale in Northern Ghana. I think the first guinea fowl I ever ate was made this way, at his house there, made by him or the cook he learned it from. Helmut sent me the recipe last month, then cooked it at home in Germany and Helmeted_guinea_fowl-steve-2007-wikicommonsdocumented the process. Danke schön, Conny, the photos are great.

I asked about substituting chicken since it’s easier to get here. Needs to be dark meat, he said. Guinea fowl of New Brunswick, beware!