Potato and Cheddar-Cheese Soup

This soup was made with love by Nick during my cold week. I had a water fall of boogies coming out of my nose that week.

A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.

Yield: 4

Ingredients

• 1/4 pound sliced bacon, cut crosswise into thin strips
• 1 large onion, chopped
• 3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
• 4 1/2 cups water
• 1 teaspoon salt
• 6 ounces cheddar, grated (about 1 1/2 cups)
• 1/4 cup chopped chives or scallion tops

Preparation

1. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.

2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

3. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.

Wine Recommendation: Serve a Washington State merlot with this rich and smoky soup. Merlots from Washington's Columbia and Yakima Valleys are a bit more restrained than their brethren from California and have a distinct mineral undercurrent that makes them a natural here.

Notes: Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

Crab Cakes with Red Pepper Mayonnaise

* oops the picture does not show the Red Pepper Mayonnaise... but we made it and it was deliciuuus

Panko lends these crab cakes a nice, crunchy crust. These cakes are large enough to serve as a main dish, but you also can form smaller appetizer cakes.

Yield: 6 servings (serving size: 1 crab cake, about 1 1/2 cups watercress, and about 1 1/2 tablespoons mayonnaise)

Ingredients

• Red Pepper Mayonnaise:
• 1 red bell pepper
• 1/3 cup reduced-fat mayonnaise
• 1 garlic clove
• Dash of hot pepper sauce (such as Tabasco)
• Crab Cakes:
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup minced red onion
• 1/4 cup minced red bell pepper
• 2 tablespoons minced celery
• 1 1/2 teaspoons fresh lemon juice
• 1 egg white, lightly beaten
• 1 pound lump crabmeat, shell pieces removed
• 1 1/4 cups panko (Japanese breadcrumbs), divided
• 2 tablespoons butter, divided
• 10 cup trimmed watercress (about 10 ounces)
• 6 lemon wedges (optional)

Preparation

Preheat broiler.

To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.

Wine note: The sweet, succulent flavor of crab is lovely with a crisp, dry white that's clean and pure tasting. One of my favorites is albariño from the northwestern corner of Spain. Nora Albariño 2004 from Rias Baxais ($16) is zesty, with a hint of citrus, starfruit, and dried peach. -Karen MacNeil

Nutritional Information

Calories:

234 (34% from fat)

Fat:

8.8g (sat 3.5g,mono 1.7g,poly 2.7g)

Protein:

22g

Carbohydrate:

15.2g

Fiber:

1.4g

Cholesterol:

96mg

Iron:

0.9mg

Sodium:

625mg

Calcium:

165mg

Tofu Calzones

Yield: 4 servings (serving size: 1 calzone and 1/4 cup pasta sauce)

Ingredients

1 (12.3-ounce) package firm tofu, drained
1/2 teaspoon olive oil
1 garlic clove, minced
4 teaspoons lemon juice
2 1/2 tablespoons minced fresh basil or
2 1/4 teaspoons dried
1 tablespoon pine nuts, toasted
1 (2-ounce) jar diced pimiento, drained
4 marinated artichoke heart quarters, drained and finely chopped (about 2/3 cup)
1/2 teaspoon salt
Dash of pepper
1 homemade whole wheat dough
Cooking spray
1 cup sliced crimini mushrooms
1 cup pasta sauce with mushrooms and olives (such as Classico)
Fresh basil sprigs (optional)

Preparation
Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let tofu stand 20 minutes to remove excess water. Crumble tofu in a medium bowl.

Preheat oven to 450°.

Heat oil in a small nonstick skillet over medium heat until hot; add garlic. Cook 30 seconds or until garlic is lightly browned. Add garlic, lemon juice, and next 6 ingredients to crumbled tofu; stir well.

Unroll pizza dough onto a baking sheet coated with cooking spray; cut into 4 squares. Spoon 1/2 cup tofu mixture into center of each square; top with 1/4 cup mushrooms. Fold each corner to center of the square, pinching points to seal; pinch edges to seal. Coat tops of each square with cooking spray.

Bake at 450° for 10 minutes or until lightly browned. Serve with pasta sauce. Garnish with fresh basil sprigs, if desired.

Nutritional Information
Calories: 342 (29% from fat)
Fat: 11g (sat 1g)
Protein: 15g
Carbohydrate: 45g
Fiber: 2.4g
Cholesterol: 0mg
Iron: 4.5mg
Sodium: 1071mg
Calcium: 98mg

Shrimp Pesto Pizza

An other super awesome pizza made by me.

1 whole wheat pizza dough

1/3 cup pesto

1 (8 oz) package 6-cheese Italian recipe blend

8 oz cooked shrimp, shelled and deveined

1/2 cup coarsely chopped softened sun-dried tomatoes

1/4 minced green onion

1/4 tsp crushed red pepper flakes

place dough on baking sheet; spread evenly with pesto. Sprinkle with half of cheese; top with shrimp and tomatoes. top with remaining cheese; sprinkle with onion and crushed red pepper. Bake at 450 degrees F for 10 minutes or until cheese is melted. Cut into wedges to serve.

* I added mushrooms because that's how I roll...

Serve 6

Nutritional information per serving:

459 calories

29 grams protein

20 grams of fat

825 milligrams sodium

39 grams carbohydrates

Lili's left over stuffage soup

Basically put anything and everything from your fridge and cupboards and stuff it in a pot with broth and boil.



Ingredients to come...

Lili's traditional Cheddar Cheese Fondue

Ever since I can remember, we ate fondue every year for our "réveillon de Noël" Christmas Eve for the non french people. First thing first, we would traditionally celebrate with a midnight mass. My only reason for church was to kill time while Santa clause brings me presents. Back home, we would open our presents followed by the "reveillon"... anyway my mom had an awesome Fondue recipe with clam and shrimps in it, it was the best. One day they stop selling the soup my mom would use to make the fondue so if was never the same after that *sniff* *sniff* Finally I grew up (sort of) and I found my kick ass fondue to make during xmas.

Ingredients

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp dry mustard
1 (12 oz) can beer
1 1/2 tsp Worcestershire sauce
2 cups shredded sharp cheddar cheese
Sourdough bread

Method

1. Melt butter, blend in flour
2. Stir until thick
3. Add beer; stir until thick and boiling
4. Add salt, dry mustard and Worcestershire sauce
5. Gradually add cheese keep stirring in will burn
6. serve with sourdough bread that has been cut up in cubes

Nutrition facts

serving size: 1 (113g)

calories: 265
total fat: 20.2g
saturated fat: 12.8g
cholesterol: 59mg
Sodium: 498mg
Carbs: 6.9
Fiber:0.2g
sugars:0.4g
Protein: 10.3

Mao Pao Tofu

Great and simple dish with tons of flavors, even awesomer for left overs.

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry, divided
• 1/2 pound lean ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh ginger
• 1 tablespoon chile paste with garlic
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon water

Preparation

1. Cook rice according to directions.

2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Nutritional Information

Calories:342

Fat:14.3g (sat 3.8g,mono 2.7g,poly 4.6g)

Protein:23.3g

Carbohydrate:27.8g

Fiber:0.3g

Cholesterol:43mg

Iron:2.3mg

Sodium:562mg

Calcium:78mg

Broccoli and Ham Quiche

This ham quiche made by Lili is a quick-and-easy one-dish meal that can be served for a casual family brunch, but it's fancy enough to serve to special guests.

Ingredients

• 1 refrigerated pie crust
• 1 1/2 cups ham, cooked and cubed
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups frozen broccoli, thawed and drained
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons prepared yellow mustard
• 1/2 cup crumbled feta cheese (optional)

Directions

• Preheat oven 375°F.
• Prepare a refrigerated pie crust according to package directions for a one-crust 9" dish. Pre-bake the crust for 15 minutes.
• Remove from the oven and fill with ingredients: layer ham, broccoli, onions, and cheese in the prepared crust.
• In a bowl, combine all the remaining ingredients until blended; then pour this mixture over the ingredients in the crust.
• Optional: crumble feta cheese on the top just before baking.
• Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Let stand 10 to 15 minutes before serving.

Serving Size: 1 piece

Servings: 6

Container: 9" pie/quiche dish

Prep Time: 15 minutes

Cook Time: 1 hour

Chicken Papadoris

Ingredients

• 1/4 cup pine nuts
• 1/4 cup butter
• 2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground cumin
• 1 teaspoon curry powder
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
2. Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
3. Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
4. In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.

Footnotes

• You can use chicken drumettes, wings or thighs, but remember to cook them somewhat longer. If coconut milk is not available, substitute 1 1/2 cups whipping cream. You can also use any left over chicken for appetizers. Chop chicken into smaller pieces, mix together with sauce and fill small pastry shells with chicken mixture. Serve these appetizers hot or cold.

Nutritional Information

Amount Per Serving Calories: 311 | Total Fat: 19.9g | Cholesterol: 81mg

Servings Per Recipe: 8

• Calories: 311
• Total Fat: 19.9g
• Cholesterol: 81mg
• Sodium: 348mg
• Total Carbs: 5.1g
• Dietary Fiber: 1.3g
• Protein: 28.9g

Easy Chicken Enchiladas

Ingredients

• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat
• 1 (15.5 ounce) can pinto beans, drained
• 6 (6 inch) flour tortillas
• 2 cups shredded Colby-Jack cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutritional Information

Amount Per Serving Calories: 565 | Total Fat: 34.1g | Cholesterol: 120mg

Servings Per Recipe: 6

Amount Per Serving

• Calories: 565
  
• Total Fat: 34.1g
  
• Cholesterol: 120mg
  
• Sodium: 1166mg
• Total Carbs: 32.8g
• Dietary Fiber: 5.1g
• Protein: 32.6g

Smoked salmon pizza

Pizza made by moi, I think it was the first one I have ever made with homemade Whole Wheat Crust...it was all yummzers and stuff.

Ingredients (serves 4)

• 1 quantity gluten-free pizza dough (see related recipe)
• 1 tablespoon olive oil
• 1/2 cup Coon or Mil Lel pizza cheese
• 50g smoked salmon, chopped
• 1/2 small red onion, thinly sliced
• 1 tablespoon capers
• Light sour cream and fresh dill, to serve

Method

1. Make pizza dough. Preheat oven to 220°C/200°C fan-forced. Roll dough into two 25cm circles. Place on prepared trays. Brush with oil. Top with cheese, salmon, onion and capers. Bake for 15 minutes or until cheese has melted and base is crisp.

2. Top with cream and dill. Serve.

Late Night All-Nighter Cheeseburger Doritos

When you open the bag, the smell is overwhelmingly of ketchup, relish and processed cheese. Which is good coming from the angle of replicating a crappy burger bought at any fast food restaurant out there. Eat a chip and it really does taste like you did bite into a McDonald’s shitty double cheeseburger...seriously. I think the taste is spot on if you're looking for the cheap, greasy burger taste. Probably wont buy it again, but I do want to taste the other weird Doritos flavours out there.

Insomnia White Chocolate Chip Cookies

What to do when you're bored and suffering from insomnia? COOKIESS!!!! yup last weekend for some reason I couldn't sleep... so I woke up from my no sleep and decided to make cookies with what I had at home. Baking for me is something I do to relax, mixing things together is so much fun.

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 2/3 cups white chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutritional Information

White Chip Chocolate Cookies

Servings Per Recipe: 54

Amount Per Serving

Calories: 113

• Total Fat: 5.8g
• Cholesterol: 18mg
• Sodium: 78mg
• Total Carbs: 14.8g
• Dietary Fiber: 0.5g
• Protein: 1.4g

Tou-ti Gnocchi with Shrimp, Asparagus, and Pesto

Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 2 quarts plus 1 tablespoon water, divided
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4 cups (1-inch) slices asparagus (about 1 pound)
• 1 pound peeled and deveined large shrimp, coarsely chopped
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons preshredded Parmesan cheese
• 2 teaspoons fresh lemon juice
• 2 teaspoons bottled minced garlic
• 4 teaspoons extravirgin olive oil
• 1/4 teaspoon salt

Preparation

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Nutritional Information

Calories: 355 (24% from fat)

Fat: 9.3g (sat 1.6g,mono 4.5g,poly 2.5g)

Protein: 26.5g

Carbohydrate: 42.7g

Fiber: 3g

Cholesterol: 170mg

Iron: 5.7mg

Sodium: 894mg

Calcium: 108mg

Chicken BBQ Pizza

Simple and awesomely tasting pizza...

10 ounces chicken breast - boned and skinned,
2 tablespoons barbecue sauce
1/2 cup barbecue sauce
2 cups Mozzarella and Cheddar
1 small red onion
1/2 of a yellow pepper (or whatever color you want)
2 tablespoons cilantro

Grill the chicken on the BBQ with bbq sauce

Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.

Egg in a Cloud

Lili's botched version of egg in a cloud. It was alright.

Ingredients
2 slices whole wheat bread, lightly toasted 2
2 tsp butter 10 mL
2 eggs, separated 2
Ground nutmeg, to taste
Salt and pepper, to taste
2 tbsp shredded Swiss cheese or old Cheddar cheese 30 mL

Method
Butter one side of each slice of toast with 1 tsp (5 mL) butter; keep warm. In a medium bowl, combine egg whites, nutmeg, salt and
pepper. Beat with electric mixer at high speed until stiff peaks form, about 2 to 3 minutes. Spread half of beaten egg whites on each slice
of toast. With the back of a spoon, make an indentation in middle of beaten egg whites. Broil for 1 to 2 minutes or until edges are pale
golden colour. Remove from oven and drop one egg yolk in each indentation. Sprinkle each with 1 tbsp (15 mL) cheese. Place under
broiler for 2 to 3 minutes or until egg yolks are set to desired doneness. Serve immediately.

Tip
It is easier to separate the white from the yolk when the egg is cold. A small funnel is handy for separating egg whites from yolks. Place
the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel.
Use a glass or metal bowl to beat egg whites; plastic bowls can have a greasy film which can prevent foaming.

Number of Servings 1
Preparation 5 min.
Cooking 3 min.
Broiling 3 min.

Nutrients per serving
Calories 390
Fat 21 g
Saturated 9 g
+ trans 0 g
Sodium
1560
mg
Carbohydrate 29 g
Fibre 4 g
Sugars 2 g
Protein 22 g

Maple Salmon Fillet with Melted Swiss and an Almond Crust

wowowy! that's an odd combination. One of the dishes I made, instead of Nick. It's so easy to make, it's quick and yumzzz! Also on the plate there's some rice and Greek salad oh yeah!

Ingredients

• 4 salmon fillets, 1/3 lb (150 g) each
• 1/3 lb (150 g) Canadian Swiss, sliced
• 2 tbsp (30 mL) Dijon mustard
• 3 tbsp (45 mL) maple syrup
• 1/2 cup (125 mL) sliced almonds
• Salt and ground pepper to taste

Preparation

Preheat the oven to 425°F (210°C).

Cut the salmon fillets in two horizontally without slicing all the way through. Insert the Swiss cheese slices into the opening, then close the fish, securing it with toothpicks if necessary.

In a bowl, mix the mustard and maple syrup. Season. Coat the salmon fillets with this mixture and marinate for at least 30 minutes. Remove the salmon fillets from the marinade and place them on a cookie sheet. Spread the almonds over the top of the fillets (the almonds will stick to the marinade) and bake for 8 to 10 minutes or until done as desired. Serve immediately with vegetable rice.

Nutritional Information

Energy: 532kcal/2231kJ
Protein: 43g
Fat: 33g
Carbohydrate:16g
Sodium: 710mg
Fibres: 2g
Calcium: 362mg

Artichoke-and-Red Pepper Pizza

This was very delicioussss... simple pizza but the vegetable mixture was really tasty and very filling.

Ingredients

• 1 (10-ounce) can refrigerated pizza dough (I used my whole wheat pizza dough)
  
• Vegetable cooking spray
• 1 tablespoon olive oil
• 1 cup julienne-cut red bell pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 5 garlic cloves, minced
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• 1 (2.5-ounce) jar sliced mushrooms, drained ( I used fresh mushrooms)
  
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• Cracked pepper (optional)

** I added black olives

Preparation

Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425° for 5 minutes; set aside.

Heat oil in a nonstick skillet over medium-high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.

Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425° for 10 minutes or until crust is lightly browned.

Nutritional Information

Calories:101 (32% from fat)

Fat:3.6g (sat 1.3g,mono 1.5g,poly 0.6g)

Protein:4.8g

Carbohydrate:12.7g

Fiber:0.3g

Cholesterol:6mg

Iron:1.1mg

Sodium:256mg

Calcium:103mg

Chocolaty goodness!!

Aaaah the Young’s Double Chocolate Stout! One of my favorite stout…totally dessert in a bottle. Pours black with a velvety thick head leaving a nice brown lacing. The smell of chocolate emerges from the glass. Bitter dark chocolate and coffee is the main flavor. Silky smooth and creamy thick in the mouth...very very drinkable.

Flaming Hot Cheetos

Nick's favorite little snack during our trip to Nashville. Not over the top spicy as usual. For us spicy would be more like sniffing Bhut Jolokia pepper hehe! ok no...anyway the spice is alright, there is a little kick to them with super awesome coloring to make them look extra fake and chemically yummy!

I probably will never eat them again.

The Ultimate meat lover pizza

You want meat? you got full stuff-age of meat!! In this pizza you have about half a lbs of bacon, some spicy salami, onions and of course mushrooms. Top with Mozzarella and bocconcini. Screw the whole wheat dough, this aint freaking healthy.

Pizza made by the wonderful... me!

Chicken & Mushroom Vol au Vents

Someone who know's me, know that I go GAGA for mushrooms. If you want to make me happy add mushrooms... even in ice cream haha! This small hollow case of puffiness was filled with cream, chicken, cheese and mushrooms OH MY! a dish made by my favorite chef Nick :)

Serve this with mashed potato and vegetables. This recipe is also great for finger food, just use the very small vol au vent cases.

Ingredients

2 cups cooked chicken, diced
1 brown onion, diced
200 g mushrooms, sliced
100 g grated low fat tasty cheese
2 cups milk
2 tablespoons plain flour
¾ tablespoon b
Salt and black pepper
6 large vol au vent cases

Method

1. Melt butter in non stick fry pan. Add onions and cook until tender.
2. Add mushrooms and cook until all liquid has evaporated.
3. Stir in the flour and gradually add the milk, continuing to stir until mixture starts to thicken.
4. Add chicken, parsley, salt and pepper and half the cheese.
5. Stir all together and remove from heat.
6. Warm 6 large vol au vent cases in a preheated oven for 5 minutes.
7. When the cases are ready fill with mixture and top with remaining cheese.
8. Place them back in the oven until cheese has melted.

Jackson Triggs Methode Cuve Close 2007

Pale straw colour; apple blossom, yeasty and bread pudding aromas with hints of crisp apple; dry, zesty, refreshing palate with a fine cleansing mousse. Very delicious at a very reasonable price.

#1 sparkling wine for Nick and Lili :)

Whole Wheat and Honey Pizza Dough

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 2 cups whole wheat flour
• 1/4 cup wheat germ
• 1 teaspoon salt
• 1 tablespoon honey

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4. Roll dough on a floured pizza pan and poke a few holes in it with a fork.
5. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Nutritional Information

Servings Per Recipe: 12

• Calories: 83
• Total Fat: 0.6g
• Cholesterol: 0mg
• Sodium: 196mg
• Total Carbs: 17.4g
• Dietary Fiber: 2.9g
• Protein: 3.5g

Copycat Gabriel Hawaiian Pizza

Gabriel Pizza is probably the best pizza joint in Ottawa, and the Hawaiian with bacon pizza is my ultimate guilty pleasure... I could totally eat an entire pizza to myself. I would really hate myself after that, but oh baby it would be pure pleasure... hehe! ok shut up fatty.

My version is for sure healthier and not as greasy. It is made with an whole wheat pizza crust, slices of ham, big CHUNKS! or pineapples, onions, oh baby bacon! and mozzarella cheese.

Butter Chicken heaven

This was absolutely wonderful, my tummy and taste buds were having a party during this meal. Butter Chicken or murgh makhani is an indian dish from Punjab...Indian cuisine is becoming one of my favorite food miam miam miam!!!

Ingredients (serves 4)

• 1kg chicken breast fillets
• 1 cup butter chicken curry paste (tomato and tamarind) (see note)
• 2/3 cup thick natural yoghurt
• 4 garlic cloves, crushed
• 2 tablespoons ghee (see note) or olive oil
• 1 cinnamon stick
• 425g can tomato puree
• 1 teaspoon Vegeta Chicken Stock Powder
• 1/2 cup water
• 1/3 cup thickened cream
• 4 green onions, sliced, to serve
• naan bread, to serve

Method

1. Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if time permits.

2. Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.

3. Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.

Notes

• Note 1: Look for butter chicken curry paste in the international section of your supermarket.

• Note 2: Ghee is clarified butter and is sold in a can near the curry pastes in your supermarket. Ghee can be heated to a much higher temperature than other oils without burning, making it perfect for Indian cuisine

Fish something

Recipe coming soon...

Pad thai noodle thingy

Recipe coming soon...



Not sure what that is... all I know it was very yummy in the tummy

Espresso time....

ESPRESSO: est un café très corsé avec un fort arôme, obtenu par percolation sous haute pression.

Ma première tentative à faire du café espresso...pas mal ein? C'est tout beau la!

Lili's Mexican egg tortilla grill cheese

C'est ma petite invention, j'aime les oeufs, les tortillas, j'adore le fromage et tout ce qui est épicé!!! Mettons le tous ensemble et qu'est-ce qu'ons obtiens? ce p'tit delice. Bon à manger à tout moment de la journée.