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Quick Cookery

   Collated by Catherine M.

Fruit Pancakes
Serves 6
~ submitted by Frigga's Weft.

• 4 fresh nectarines, divided
• 2 cup all-purpose baking mix
• 1 1/2 cup apple juice
• 1 lightly beaten egg
• nonstick cooking spray

1. Chop up a cup of nectarine and then slice the rest and and set aside. Combine the baking mix, juice, and egg until just moistened and then stir in the cup of fruit. Spoon 1/2 cups batter into a hot pan, spreading out the mixture slightly. Cook until small bubbles form on top and underside is golden. Flip and cook until brown. Top with the slices.

Rosemary Chicken
~ submitted by Catherine.

• 1 cup sour cream
• 1/2 cup dijon mustard
• 2 tsp salt
• 1/2 tsp rosemary leaves, dried and crushed
• 6 lb or 2.7 kg chicken pieces
• 2 1/2 cup bread crumbs
• 1/2 cup butter, melted

1. Combine sour cream, mustard, salt, rosemary, and pepper and spread thoroughly over the chicken pieces and then roll in the bread crumbs. Place in a shallow baking dish and drizzle with half the butter. Bake for 30 minutes at 375 degrees F/175 degrees C. Remove from oven and drizzle with the rest of the butter. Bake about 30 minutes more until golden.

Fruity Sangria

~ submitted by Iphegenia.

• 1 orange
• 1 quart cranberry juice
• 2 cups grape juice
• Juice of 2 lemons
• Juice of 1 lime
• 2 cups ice

1. Cut the orange into 8 wedges. Place in a large pitcher and add the remaining ingredients. Stir.

Pear Salad

~ submitted by Josh P.

• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp honey mustard
• 1 ripe large pear
• 7 oz prewashed mixed salad greens
• 2 tbsp dried cranberries
• salt and pepper to taste

1. Whisk the oil, vinegar, and mustard until blended.
2. Core the pear and slice into strips. Add to the dressing and toss to coat. Place in salad bowl toss with greens and cranberries. Season.

Spicy Couscous

~ submitted by Josh P.

• 1 can vegetable broth
• 2 tbsp butter
• 1 tbsp honey
• 1 tsp ground curry powder
• 1/2 tsp cayenne pepper
• 16 oz or 450 gm butternut squash, cubed
• 4 scallions, sliced
• 1/3 cup slivered almonds, lightly toasted
• 1/3 cup dried cranberries
• 1.25 cups couscous

1. Combine the broth, butter, honey, curry powder, cayenne, and squash in a saucepan. Cover and bring to a boil and then reduce to a simmer and cook until the squash is just tender. Stir the scallions, cranberries, and couscous into the squash and cover. Remove from heat and stand 5 minutes before serving

Chunky Potato Soup

~ submitted by Anne S.

• 1 medium onion, chopped
• 1 lb diced red potatoes
• 14.5 oz chicken broth
• 1.5 cups low-fat milk
• 3 tbsp all-purpose flour
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup plain yogurt
• chopped chives

1. Place the potatoes and onion in a 2-quart microwave-safe dish. Pour in the broth, cover, and microwave on High for 12 minutes (until potatoes are tender). Stir half-way.
2. Whisk the milk into the flour until smooth and pour into the potato soup. Add the cayenne and then microwave, covered, on High for 3 to 5 minutes to thicken. Season.

   

The Wonder of Tea Straight black tea makes a great marinating liquid to tenderize tea and adds an unusual but delicious flavour. Try a blend such as Orange Pekoe or Lapsang Souchong. Mint is a great breath freshener and tummy tamer. Carry a few peppermint, spearmint, or straight mint teabags with you to brew a cup after a meal when you're out!

Orange Pork Chops
Serves 4
~ submitted by Anne S.

• 1.5 lb boneless pork chops
• 1/3 cup orange juice
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 shallot, chopped
• 1/4 tsp chili sauce

1. Place all the ingredients in a ziploc bag, press out excess air, and seal. Mush it around to cover the chops and refrigerate overnight, turning occasionally.
2. Bake in the oven at 425 F for 30 minutes and serve with baby potatoes, steamed broccoli, and julienned carrots (or a simple salad).

Fried Rice
Serves 4-6
~ submitted by Frigga's Weft.

• 2 eggs
• salt and pepper, to taste
• 1 tbsp oyster sauce
• 2 tsp soy sauce
• 1/2 onion, diced
• 8 oz cooked ham, diced
• 1 cup frozen mixed vegetables
• 4 cups cold cooked rice

1. Lightly beat the eggs and then add seasoning and 1/2 teaspoon each of oyster sauce and soy. Fry up, omlette style, and set aside to cool. Saute the onion, then add the ham and vegetables. Saute and set aside.
2. Add 2 tablespoons of oil to the pan and add the rice. Break up the clumps, mix in the remaining oyster and soy sauces, and season. Stir in the ham and vegetables and then the egg. Serve.

Peach Melba
~ submitted by Frigga's Weft.

• 4 canned peach halves, drained
• 1 pint vanilla ice cream
• 1/2 cup raspberry jam
• Mint leaves for garnish

1. Place each peach half in a dessert bowl. Remove the ice cream from the freezer to soften slightly. Warm the jam until liquid. Place a scoop of icecream in each peach half, drizzle the warmed jam over the top, and garnish with mint leaves.

Blueberry Tofu Smoothie

~ submitted by Josh P.

• 6 oz silken tofu
• 1 medium banana
• 2/3 cup soy milk
• 1 cup frozen blueberries
• 1 tbsp honey

1. Press the tofu to remove excess water and then chop up roughly. Peel and slice the banana. Place both on a baking sheet and freeze for 20 minutes to thicken the smoothie. Put all ingredients in a blender and process until smooth.