Great recipes found on Pinterest

Last week I saw the Chicken Wild Rice Soup, I had to try it.  The wild rice is expensive but it’s worth it.  I had a rotisserie chicken I bought at Costco.  I didn’t have fresh parsley so omitted it.  This soup gives a lot.  I was able to give a big bowl (almost 4 servings) to friends.  I thought my son wouldn’t like this soup because of the wild rice and all the veggies but in fact he likes it.  Today at school this is what he will be eating with crackers and red bell pepper. 

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Another great recipe that I will be doing often is the One Pan Fettuccine Alfredo.  My son liked it so much.  Very easy to do and the taste is so good. 

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On Saturday night we were only me and my boyfriend for dinner so I made this Roasted Red Pepper and Goat Cheese Alfredo.  I’m not sure my son would like it so it was the perfect occasion to do it.  It was delicious.  This recipe is only 2 servings but I was able to have a leftover for my lunch at work.  Since I had only plain goat cheese I added dried oregano and basil to the sauce. 

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And I made the Crock-Pot Easy Chicken N Gravy thinking my son would like it on pasta.  He liked it but just a little bit.  It was not his favorite.  Yesterday I tried it on mashed potatoes.  It’s way too salty.  Not sure I will do it again.  I couldn’t find chicken gravy mix so I used turkey gravy mix.  I guess it’s almost the same. 

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General Tao Tofu

Since doing Visalus, I try to do healthier recipe.  When I saw this recipe from Ricardo I had to try it. Tofu is not something I buy often.  I can’t ask my boyfriend if he wants to eat a recipe with tofu, because as soon as he hears the word tofu, he has a bad reaction lolll He doesn’t want to try any recipes with tofu.  Image

When I made this recipe, previously, he diced some chicken for a recipe I had to do.  I do all the cooking, but sometimes he helps me in the preparation 🙂  So when the General Tao Tofu was ready, I gave him a bite of tofu and told him it was chicken.  He asked “is it the one I diced?”.   I said yes.  He said the texture was weird.  I guess he didn’t believe me.  I had no choice but telling him it was tofu.  Anyway I like the taste of the recipe and I will have more for me 🙂 

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I forgot to buy green onions so I omitted it but next time I’ll be sure to use it.  I used frozen broccoli that I steamed.  I divided the tofu in 4 bowls with the broccoli so 4 of my dinner were ready to reheat.  For me it’s filling enough.  Yesterday, I added on the side, steamed snowpeas with a little bit of teriyaki sauce on top.  It was a great meal. 

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I’ll have to try more recipes with tofu.  Do you have something to recommend that is healthy and low calories? 

General Tao Tofu
Adapted from Ricardo
4 servings

Sauce:

1/4 cup chicken broth or 1/4 cup vegetable broth
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 teaspoon cornstarch
1 teaspoon sambal oelek

Stir-Fry :

454 g firm tofu, cubed and blotted dry
2 tablespoons cornstarch
1/8 cup canola oil (I cooked the tofu in 1 batch so I didn’t need 1/4 cup of oil)
4 green onions, finely chopped (I didn’t use)
1 teaspoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
salt and pepper (optional)

Sides :

1 broccoli, cut into florets steamed
steamed rice (optional)

1 . Sauce: In a bowl, combine all the ingredients. Set aside.
2  Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
3 . In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
4 . In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.
 
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I’m new on Pinterest, if you want to add me, just click on my name : Boomette

Pork Roast with Yellow Potatoes from Ricardo

Ricardo is one of my favorite chef.  I have all of his food magazines.  I’ve never been disappointed with his recipes. Last week I tried hiw pork roast with yellow potatoes.   This was so yummy.

Pork Roast with Yellow Potatoes
From Ricardo

Preparation time: 20 min
Cooking time: 4 h
Servings: 6

  • 1 shoulder pork roast, about 2 kg (4 lbs), with the bone and rind
  • 2 cloves garlic, thinly sliced
  • 60 ml (1/4 cup) butter
  • 2 onions, thinly sliced
  • 15 ml (1 tablespoon) dry mustard
  • 250 ml (1 cup) chicken broth or water
  • 8 Yukon Gold potatoes, peeled and halved or quartered
  • Salt and pepper
1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.

Tourtière (Traditional Meal in Quebec)

Tourtière is meat pie.  It’s one of the traditional meal we have at Christmas.  Some like it with ketchup on top.  I like it with a little bit of molasses on top.  A few in my family does that.  I was a teen when my mother told me so I had to try it and I really liked it this way.  But sometimes I only have ketchup on top.

I made this recipe last Sunday.  It was my first time trying it.  I really liked it.  Even my son likes it.  He wanted to have tourtière for his lunch at school.  When I told to my mother that I made this tourtière, she wanted to try this recipe.  She said that it was so good that she didn’t add ketchup and usually she always adds ketchup.

The recipe is really easy to do.  You should give it a try.

Tourtière
Serving : 1 pie (between 6-8 servings depending on the size of the slices)
From Food.com

  • 1 lb ground pork (my mother used half of pork and half of veal)
  • 1/2 cup light cream or 1/2 cupCarnation Evaporated milk
  • 1 choppedonion
  • 1garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon driedmustard powder
  • 1/8 teaspoon nutmeg (I used allspice and a little bit more)
  • 1 potato, boiled drained and mashed
  • 1 dash hot sauce (optional)
  1. Boil peeled potato, drain and mash let cool.
  2. Combine the minced ground pork with the cream and the onion, garlic, and spices.
  3. Heat to boiling, and break up the meat as its cooking.
  4. Cook on a simmer for 25 minutes, until all the liquid has evaporated.
  5. Remove from heat and stir in the mashed potato.
  6. Chill until cold.
  7. Prepare your favourite savoury pie crust for a double pie.
  8. Line pie plate with bottom crust, and place filling evenly into shell.
  9. Top with top crust.
  10. Vent slightly.
  11. Pie now can be frozen for future baking, or baked now.
  12. Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
  13. Let pie rest 5 minutes, before cutting.
  14. Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.
I wish you Happy Holidays! 

Crustless Vegetable Quiche

Hi 🙂  It’s been a while. I hope you had a nice summer.

Lately I’m trying to eat healthier.  I made this crustless quiche that was so yummy.  It’s so easy to do and taste great.  You can use a tasty cheese.

Crustless Vegetable Quiche
From Food.com
8 slices

  • 1/2 red pepper, finely chopped
  • 6 broccoli florets, chopped
  • 1 small zucchini, chopped
  • 5 ounces American cheese or provolone cheese (I used a cajun cheese)
  • 6 eggs
  • 1 teaspoon oil
  • salt and pepper
  1. Sautee veggies in oil until tender.
  2. Remove veggies and allow to cool.
  3. Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
  4. Spray glass pie plate with cooking spray.
  5. Pour half of the egg mixture in pie plate.
  6. Add the cheese slices.
  7. Top with remaining egg mixture.
  8. Bake at 350 degrees for 15-17 minutes. (I had to bake it longer than that)

Kahlua Dip for Fruits & My New hobby

Hi everyone 🙂  So sorry to have not written since January.  I made so many recipes since then and great ones.

Like this wonderful dip.  I prefer to eat fruits with a dip than without.  And I love Kahlua 😉

Kahlua Dip for Fruits
From Food.com
1 cup

  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons cream
  • 2 tablespoons sugar
  • 2 tablespoons chopped almonds, toasted
  • 1/3 cup Kahlua
  1. Beat cream cheese until smooth, slowly add kahlua, cream & sugar; beating well. Refrigerate until ready to serve.
  2. Top with almonds when ready to serve.
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I have a new hobbies since February.  I’m knitting 🙂  I love it.  Each time I go shopping, I have to look for yarn and each time I buy a few.  Last week I bough for 40 $ of yarn.  I really must stop buying yarn.
For now I’m knitting dishcloth.  But I still haven’t use them.  They’re too cute to be used and get dirty.  LOL
I’m now a member on Ravelry.com and I find so many free patterns.  If you’re on Ravelry, feel free to add me 🙂  I’m boomette1
Here is what I knitted lately :

Circle Cloth

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Do you knit or crochet?  I ordered crochets on ebay and should receive them really soon.  I want to learn.
Do you read knitting blog?  What is your favorite?  Please share with me 🙂

BLT Pasta

In the last month, I discovered BLT sandwiches.  Delicious.  Since then, when I see a BLT recipe I want to try it.

Last week, I saw BLT Pasta on the blog of Megan’s Cookin’ I knew I had to try it.  I made it yesterday with bucatini pasta.  This is so delicious.  But I won’t buy bucatini pasta ever again.   I don’t like it as much as I like spaghetti.

You really have to try this recipe.  The original recipe comes from Kathleen.

Do you have BLT recipes to suggest me?  🙂