Just to show that I am not always a glutton and indulging myself on rich and fattening goodies, I like to throw something healthy in here once in a while.

 

Healthy things like this delicious salad which I threw together the other night. I just used up things which I had in my veggie drawer that I thought would go together very well, according to colour and taste . . . and texture as well. That's very important.

 

I created a delicious lemony herbed vinaigrette which went very well with it.   I added just a touch of sugar to the vinaigrette as Todd doesn't like things to be too tart.  The North American in my likes things a bit on the sweet side as well, I confess!!

 

 Okay . . . so the cheese is probably not all that healthy . . . but it did add an especially scrummy touch.   I used two different kinds . . .  a cubed strong cheddar, with a bit of a bite . . . and coarsely grated Parmesan, with a nice salty tang, which went down very well.



All in all it was quite, quite delicious, if I don't say so myself!



*Chopped Salad with a Tangy Lemon Vinaigrette*
Serves 4 to 6, depending on how much you love salad
Printable Recipe

I just kind of threw this together and it turned out really, really good.  Enjoy!

For the dressing:
2 fluid ounces of olive oil (1/4 cup)
2 fluid ounces of fresh lemon juice (1/4 cup)
1 TBS Worcestershire Sauce
2 tsp sugar (or more if you find it really tart)
3 to 4 dashes hot pepper sauce
1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp mixed herbs

For the Salad:
1 small tin of sweet corn, drained (I like the salad crisp)
1/2 each, red, green and yellow pepper, chopped
1 head of romaine lettuce cut into 1 inch pieces crosswise
1 small punnet of cherry tomatoes, halved
(I used a combination of baby plum, and red and yellow cherry tomatoes)
4 spring onions, trimmed and chopped
2 ounces sharp cheddar cheese, cubed
2 ounces parmesan cheese coarsely grated on a box grater

Toss all of your salad ingredients together in a bowl.  Place all of the dressing ingredients into a glass jar and give them a good shake.  Taste and adjust seasoning as necessary.  You may or may not want more sugar.  It all depends on how tart the lemon is.  You may want to leave the sugar out all together.  I put it in because Todd doesn't like things too tart.  Drizzle half of the dressing over the salad and toss.  Pass the rest at the table.

Note:  Croutons are very nice on this as well.  You may also add some chopped crisply cooked bacon for a nice touch.  Thawed frozen peas are also a very nice addition for extra colour.

PSSSTTTT!!!  My sister has started a new blog . . . Flat Belly Files . . . she has a delicious recipe posted there today for a scrummy salad, and a host of information for those who are health conscious and into fitness!  She's a brilliant writer, so hop on over and give it a boo!  

 

The Toddster has been a pretty good boy lately and so I decided to make him a special treat today. He especially loves apple pie.  It's a real favourite with him . . .

 

I didn't have enough apples for a pie though . . . nor did I feel like faffing about with one.  (I know . . .how lazy am I!!) I wanted to make him something that he would really enjoy, but I didn't want it to take a lot of effort on my part.




Not that he is not worth the effort. Aux contraire! I was just feeling particularly lazy!
I decided to make him some tasty Apple Turnovers.  But not just any Apple Turnovers . . . Dutch Apple Turnovers, filled with tart apple and sweet sultana raisins.

 

Sweetened with white and brown sugar, and lightly spiced with cinnamon, freshy grated nutmeg, cardamom and a tiny bit of cloves.  (Todd's mom always used cloves in her apple pies when he was growing up and he misses it if I don't add at least a little bit.)

 

Flavoured with vanilla, rum and lemon extracts and dotted with butter to make the whole filling rich and a teensie bit decadent.

 

And then folded into ready rolled short crust pastry.  (That was the lazy part.)  If I am going to use ready roll though, I do use the all butter one.  No nasty trans fats . . . or at least I like to think there aren't!

 

Brushed with a bit of egg wash, and sprinkled with some cinnamon sugar . . . they are done after baking for about half an hour in a moderately hot oven.  All scrummy and brown and smelling heavenly . . .

 

But that's not all . . . that's not all.  I like to drizzle a tart lemon drizzle icing over top.  Just to gild the lily you know.  Oh so scrummy.

 

*Dutch Apple Turnovers*
Makes 4
Printable Recipe

I think it's the sultanas that make these Dutch.  Doesn't matter, in any language they are fabulous!  (Easy to make too!)

1 large Granny Smith Apple, peeled, cored and chopped
a handful of sultana raisins
1 TBS golden caster sugar
1 TBS soft light brown sugar, packed
1 TBS plain flour
1/2 tsp cinnamon
1/8 tsp of freshly grated nutmeg
1/8 tsp ground cardamon
pinch ground cloves
1/2 tsp vanilla extract
1/2 tsp rum extract
1/8 tsp lemon extract
4 tsp butter
1 375g package of ready rolled all butter short crust pastry

To glaze:
1 egg yolk beaten with 1 TBS water
1 TBS granulated sugar
1/4 tsp ground cinnamon

Preheat the oven to 190*C/375*F/ gas mark 5.  Line a large baking sheet with baking paper.  Lightly spritz with cooking spray.  Set aside.

Mix the chopped apple, raisins, sugars, flour, cinnamon, nutmeg, cardamon, cloves, vanilla, run and lemon extracts in a bowl, stirring well together with a spoon.

Unroll the pastry and using a pastry cutter, cut into 4 equal sized squares.    (You may have a bit leftover, but use your ingenuity and make some jam tarts or something with this.  No need to waste it.)  Place one fourth of the apple filling onto one half of each square, slightly off centre.  Dot each with 1 tsp of butter, cut into bits.  Wet the edges all around with some water.  Fold half of the pastry over the filling to cover.  Pinch and seal the edges all around.  Place onto the prepared baking sheet.  Brush with the beaten egg yolk.  Mix together the sugar and cinnamon for the glaze and sprinkle evenly over top of the turnovers.  Take a sharp knive and carefully make a few vent cuts in the top of each without cutting through all the way to the bottom crust.  Bake in the preheated oven for 30 to 40 minutes until cooked through, the filling is bubbling and the pastry is golden brown.  Allow to cool to lukewarm before serving.

Note:  If desired you can make a runny icing using about 1/2 cup of icing sugar and a bit of lemon juice to drizzle over top of the finished turnovers for a nice finish.

 

I bet you're wondering what I did with those two leftover bits of pastry that I couldn't use to make turnovers eh?  Well . . . I was very, very naughty.  I spread them with butter, sprinkled them with cinnamon sugar, folded them in half, spread them with more butter and sprinkled them with more cinnamon sugar and folded them in half again.  Then I sprinkled some final bits of scrummy cinnamon sugar over top and baked them right along with the turnovers.  I also drizzled the baked bits with some of that lovely lemon drizzle icing.

 

Oh my goodness . . . these were some good.  Sigh . . . I know, I am a very naughty girl.  ☺  The only thing that could have made them any better is some cherry jam in the middle.  Oh my, oh my . . . sigh . . .

 

When I moved over here to the UK in October of 2000, I carried a very heavy 2 litre can of Maple Syrup with me on the plane. Of course this was pre-9/11 so that wasn't a problem. I don't think you would get away with it now. Sad . . . but true.

 

I remember carrying it through Heathrow from the overseas terminal to another terminal where I was catching  my flight up to Manchester and for a time regretting my  impulsiveness in bringing such a heavy big tin.  It had a thin metal handle which really became uncomfortable in my tiny hands after about what seemed like the first mile of carrying it.  Thankfully several gentlemen headed in the same direction took pity on me and helped me out . . . I was soooo grateful!!



We sure did enjoy that Maple Syrup while it lasted. Todd had it in everything . . . in his hot drinks, on his cereal in the morning.  It was a luxury that we both enjoyed to the full.  I've never had so much Maple Syrup in my house since then.  I do pick it up now, and pay the premium price . . . because I'm a canuck and we canucks love our Maple Syrup.  Pancakes just wouldn't seem right without real Maple Syrup on them . . . sorry Mrs Butterworth!  You're good, but you're not THAT good!!

 

Saturday mornings were always pancake mornings in my house when my chicks were growing up.  When I was a child we only had pancakes once a year, on pancake day.  I vowed that my own kids would get to enjoy them a bit more often than that!!  And they did.  What's really cool is that now my oldest son is carrying on the tradition.  I just love getting a text from him on Saturday telling me he's cooking pancakes for the boys!

 

These were one of the favourite types of pancakes I made my kiddos.  Silver Dollar pancakes . . . so called because they are about the size of a silver dollar.  They loved them because they could fit a whole one in their mouths at once . . . little piggies . . . I loved them because they were soft and tender and fluffy inside, with just a tiny bit of crunch and wholesomeness from the small addition of cornmeal.

 

I also love the name . . . silver dollar pancakes . . . sounds rich doesn't it!!  Scrummo!!  I sure wish my grandsons lived closer so that I could spoil them with these on a Saturday morning . . . oh well, Todd enjoys them so it's all good.

 

 *Silver Dollar Pancakes*
Makes about 18 3-inch pancakes
Printable Recipe

Simple and delicious.  Kids love them, both the young and the "old."  But then who wouldn't love a "Silver Dollar!"

200g of plain flour ( 2 cups)
2 TBS of coarse polenta, or yellow cornmeal
1 TBS baking powder
2 tsp of bicarbonate of soda (baking soda)
1/2 tsp salt
2 large free range eggs
500ml of buttermilk (2 cups)
5 TBS of sunflower oil
more oil for greasing the pan

Whisk the flour, cornmeal, baking powder, soda and salt together in a mixing bowl.  Beat the eggs until light and fluffy in another bowl.  Whisk in the buttermilk and the oil.  Make a well in the centre of the flour mixture and add the liquid ingredients all at once.  Stir until just combined, without overmixing.  The batter will have small lumps.

Heat a griddle pan or heavy skillet over medium heat until a drop of water skips across the surface.  Lightly grease with some oil.  Using a ladle, spoon batter onto the griddle in scant 2 TBS measures, leaving a few inches between each pancake.  Cook until bubbles form on the surface and the edges are dry, with golden brown bottoms.  Flip over and cook for about 30 to 45 seconds longer until golden brown on the other side.  Keep warm in a low oven until ready to serve.  Repeat to use up all the batter.  Serve hot with butter and plenty of real Maple Syrup!

 

Baked Potato salad has always been one of my favourite types of potato salad. I have a tried and true recipe that I have been making for years and years. It's very good and everyone I make it for just loves it.  It's quite, quite delicious . . . but then you would expect a salad loaded with mayo, sour cream, cheese and bacon to be rather scrummy wouldn't you!  You can find my original recipe here.

 

I have been trying really hard lately to cut back on fat and calories where I can.  Obviously there are some things that you can't do that with . . . not without compromising on flavour.  I'm happy to say though that I have managed to cut the fat and calories in my  Baked Potato Salad virtually in half . . .

 

I'm even happier to say that no flavour was compromised at all in the process.  Instead of using full fat mayonnaise and sour cream . . .

 

I have substituted a mixture of half fat mayonnaise, half fat salad cream and low fat buttermilk!  If anything, I think this dressing actually tastes better than the original.  Hard to believe I know . . .  but amazingly true!

 

I also used soya bacon bits (Baco's) instead of fried bacon.  I know those are not common ingredients over here in the UK, but you can use turkey bacon and it is almost as good.  I didn't miss the real bacon at all in this.  The soya bacon bits softened up nicely in the salad and imparted a lovely smoked bacon flavour to the dish.

 

I used half fat strong cheddar cheese as well.  If you are not cooking it, I think you would be hard pressed to notice any difference between the full fat and the half fat.  I can't tell the different at any rate.

 

The seasonings stayed the same, but I did make a slight variation in the preparation of the potatoes.  Instead of letting them go cold completely, I opted to peel them and cut them into chunks, mixing them with the delicious dressing whilst still warm.

 

All in all I would call this quite a success!  I hope you'll agree!  It did my potato salad loving heart good at any rate!!!  

 

*Baked Potato Salad*
(Lighter Version)
Serves 6 to 8
Printable Recipe

I always loved the unlightened version of this salad.  I have been on a quest to cut calories and fat out of my old favourites.  I've pretty much managed to cut it in half with
this one and it tastes just as good as the original version!  I didn't miss the fat at all!

3 large baking potatoes
1/4 cup of low fat buttermilk (2 fluid ounces)
1/4 cup of half fat salad cream
1/4 cup of half fat mayonnaise (Use a good brand.  I use Hellman's)
1/4 cup of soya bacon bits (you would never know the difference between this and real bacon.  If you can't get them
use 8 slices of turkey bacon, cooked and crumbled)
4 ounces half fat mature cheddar cheese, grated (1 cup)
2 spring onions, trimmed and chopped
1/2 tsp freshly ground black pepper
dash of celery salt
dash of garlic powder
dash of paprika
1 TBS chopped fresh parsley

Preheat your oven to 200*C/400*F/ gas mark 6.  Wash your potatoes, dry them,  and then prick them all over with a fork.  Place into the preheated oven directly on the oven rack.  Roast until they yield to the touch when gently squeezed, and are cooked through.  Remove from the oven and set aside to cool to lukewarm.

Peel the potatoes, cut into cubes and place into a large bowl.  Mix together the onion, bacon bits and cheese.  Reserve a  TBS or so to sprinkle on top of the finished salad, and mix the remainder in with the potatoes.  Stir together the mayonnaise, buttermilk and salad cream.  Stir in the seasonings.  Gently fold this mixture into the potato mixture, ensuring that the potatoes are coated as evenly as possible.  Sprinkle the reserved cheese mixture on top along with the chopped parsley.  Serve immediately.  If not using right away, cover and chill in the refrigerator.  Allow to come to room temperature before serving.

NOTE:  To those in North America who are not familiar with Salad Cream, the equivalent over there would be bottled coleslaw dressing.  I believe Kraft makes one as do a few other salad dressing manufacturers!

 

When I finished High School, I went to Secretarial School. It was in a huge school called a Vocational School and it was free.   I could not afford a paid education.  There was trades training for all sorts of trades in that school.  Really, I had wanted to take Commercial Art . . . but alas . . . my mama and papa would not allow it.  Back then, I was such an obedient and shy girl, I did what I was told to do.

 

You may be asking yourself  at this point . . . what the heck does that have to do with Pork Chops????

 

Well, absolutely nothing actually . . . except that it was at that very same Vocational School that I had the best pork chops I had ever eaten.  There was also a Short Order Cooks course and you could purchase a meal cooked by the students every day at lunch time if you so wished.  I only ever very rarely did, but when I did it was always on pork chop day.

 

Their pork chops were fabulous!  They weren't hard and dry like my mom's!!  You could have bounced hers off a wall, they were so dry and overcooked.  The ones at school were moist and delicious and came with chips and carrots.  To this day I love that combination.  Pork chops, chips and carrots.

 

I did serve some oven chips with ours today . . .  but we had broccoli with our chops, not carrots . . .  because I needed to use it up before it went off.  Tender stem broccoli.  Did I ever tell you I love broccoli???  I do.  It went perfectly with these chops.

 

I am almost embarassed to call this a recipe.  It's just something I came up with in my head.  Tender, thick and juicy old fashione pork chops with the bone in . . . browned and braised in a fruity soy mixture, and then glazed until sticky and golden with some chunky Ginger Preserves.

 

These were quite, quite good . . . if I don't say so myself.  I do hope you'll give them a try.  If you can't find the Ginger Preserves (jam) then do feel free to use Orange Marmalade, which is also quite scrummy indeed!



*Soy and Ginger Glazed Pork Chops*
Serves 4
Printable Recipe

Simple and delish.  Need I say more??

4 thick cut old fashioned pork chops, with the bone in
(trim fat off as you wish)
cooking spray
2 fluid ounces of orange juice
2 TBS dark soy sauce
4 dessert spoons of chunky ginger preserves
salt and black pepper to taste

Season your chops to taste with salt and black pepper.  I like to trim most of the fat from mine, but please yourself. If you are not the kind that has to worry about that sort of thing, fill your boots! 

Spray a heavy skillet (with a lid) with some cooking spray and heat over medium high heat.  Add the chops.  Brown on one side in the hot pan, until golden brown, then flip them over and brown the other side, turning the temperature under the pan down to medium.  Whisk together the orange juice and soy sauce.  Pour this into the pan with the chops.   It will probably sizzle away, but don't be afraid.  Reduce the heat to low and pop on the lid.  Simmer on low heat for about 15 minutes.  Remove the lid.  Add a dessert spoon of chunky ginger preserves to the top of each chop.  Put the lid on again and simmer away for another 5 minutes.  Remove the lid and charge up the heat under the pan, until you get a real bubble going.  Continue to cook the chops, turning every 30 seconds or so until the pan juices are greatly reduced and the chops are nicely glazed.  Remove from the heat and keep warm, covered, for several minutes to allow the juices to settle in. 

Serve hot with some of the pan juices spooned over top.

There is an old saying which says that "The mice will play while the cat's away!" Well today my cat took himself off into the city, and this country mouse decided to play with some noodles.  But not just any noodles . . .



Spicy, tasty and delicious Thai Peanut Noodles!!

 

Imagine your favourite pasta  mixed with chicken pieces . . .  which have marinated for a time in a spicy Italian dressing . . . and then stir fried in a bit of toasted sesame oil.

 

Add some crunchy julienned carrots and chopped spring onions.

 

Then toss the whole thing together with a tasty, lightly spiced peanut sauce.

 

Oh my . . . heavenly bliss.  These were some tasty!

 

Of course if you don't like chicken, or want a change, you can use cooked shrimp, just shorten the cooking time.  Me . . . I am happy with chicken.  Heck, I'd be happy with just the noodles!!

Hmmm . . . Italian salad dressing . . . crunchy peanut butter . . . noodles and chicken . . . soy sauce and toasted sesame oil . . .  thrown together in an English kitchen????  Dang, this is Fuuuuuusion cooking innit?




 *Thai Peanut Noodles*
serves 4
Printable recipe

Not sure how authentic this is.  I only know that it tastes delicious and is easy and quick to throw together.  Darned near instant noodle satisfaction!

1 pound of boneless, skinless chicken breast meat, trimmed and cut
into slices, about 1 inch in length and 1/4 inch thick (It helps if the chicken
is slightly frozen.  Makes it much easier to slice.)
250ml of light Italian salad dressing, divided (1/2 cup)
1/2 pound of angel hair pasta or spaghettini if that's all you have
2 TBS crunchy peanut butter
1 TBS dark soy sauce
1 TBS runny honey
1 tsp ground ginger
1/2 tsp crushed chili flakes
1 medium carrot, peeled and julienned (Use a julienne cutter, works a breeze)
6 spring onions, trimmed and chopped
1 TBS sesame oil
2 TBS fresh coriander, chopped (cilantro)
Optional garnish:  2/3 cup chopped peanuts

Coat the chicken pieces with half of the italian salad dressing.  Set aside to marinate while you cut the other vegetables.  Set them aside.   Whisk together the other half of the salad dressing, the soy sauce, peanut butter, ground ginger, crushed chili flaks and runny honey.  Set aside.

Put a pan of lightly salted water on to boil.  Once it is boiling, add the pasta and cook according to the package directions.

While the pasta is cooking.  Heat the sesame oil in a large skillet over medium high heat.  Add the chicken.  Cook, stirring until the chicken is cooked through and beginning to brown a bit.  Stir in the carrot and onions, along with the peanut sauce.  By now your pasta should be cooked. Drain the pasta well and then toss it into the pan. Toss all together.  Pour into a large serving bowl and sprinkle with the coriander and peanuts if using.  Serve immediately.