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.