Muffin Tin Monday - July 30, 2012

What a busy month!  We went down to Vancouver for a 10 day visit and then we brought back hubby's cousin and her daughter to 100 Mile House.  This was their first visit to Canada.  We had feasted in Vancouver and then we feasted again in 100 Mile House!  Alas, they left on Saturday, leaving a trail of broken hearts.  We had a really great time.  It was a wonderful visit and we are looking forward to seeing them again. 

Now, I am trying to establish a summer schedule.  Hubby took the month of July off work and he will be getting back to the office on Wednesday.  Tomorrow is his last official day of vacation.  With hubby home, I haven't had much time posting recipes the past month.  Too busy having family time!

The children really enjoyed their Muffin Tin Monday today.  We had our picnic lunch on the living room floor after we came home from grocery shopping.  Blueberries were on sale for $2/lb for a 5lb box, Long English cucumbers were $0.99 each, and grape tomatoes were about $2/pint. 

Today's lunch:  ham roll-ups, fresh blueberries, cucumber star slices, triangle parmesan & roasted garlic thin Triscuit crackers, red and green grapes, grape tomatoes, aged cheddar cheese bears and chocolate oatmeal cookies. 

From our recent trip to Vancouver, I managed to hit Daiso, a Japanese dollar store that was across the street from our hotel.  There, I purchased some cute food picks and little cookie cutters.  I used the star cutter on the cucumber slices and the bear cutter for the cheese.    

I thought that it would be fun to include what mommy and daddy had for lunch.  I made "His" & "Hers" lunch salad.  I used some organic spring mix (arugula, radicchio and other baby lettuce), topped with bits of cucumber, red peppers, aged cheddar, ham and grape tomatoes.  Hubby wanted his with Bacon Caesar dressing (left).  Mine was drizzled with organic extra virgin olive oil and balsamic vinegar (right).

For more great lunch ideas, visit Muffin Tin Mom.  Happy Monday!

Enjoy!

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Broken Glass Jello

Since school is out for summer holidays, I thought it would be fun to have Jello as a summer treat!  Some people may turn their noses up at Jello, but I adore the stuff.  The classic jiggly, gummy texture and bright colours bring me back to my own childhood.

When I came across the gorgeous Broken Glass Jello on Food Librarian's and JustJenn's site, I just HAD to make it.  I couldn't resist the rainbow bright colours jumbled in a background of white condensed milk.  

It was pretty easy to make but it took a bit of time for each colour to cool down and set up.
I like my finger Jello on the firmer side, so I added extra unflavoured gelatin powder for each flavour and condensed milk.  

I used 4 boxes of Jello (1 box = 4 servings).  Some of them were store-brand (Western Family) and sugar-free.  For each box of Jello, I added 1 tsp. unflavoured gelatin (Knox) and only 1 cup water (instead of 2 cups).  To cut down costs, I was able to buy unflavoured gelatin in the bulk food section of my supermarket.     

Pour each flavour into a container and let it set in the refrigerator for minimum 3 hours.  After the Jello has set, grease a 9"x13" glass pan with vegetable oil or line with plastic wrap.

After minimum 3 hours, cut the set Jello into small blocks and place them into the prepared glass pan.  Carefully mix up the colours in the plan. 

  

ooohh... Look at the pretty colours!

In a separate bowl, sprinkle 3 Tbsp (or 3 envelopes) unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool.  Pour cooled milk mixture over jello and chill overnight.

  

Cut into blocks or your favourite shapes and serve!  

Broken Glass Jello

4 small boxes (4-servings each) of Jell-O or store brand "gelatin dessert" in different colors.

     (I used strawberry, lime, orange and berry blue - Jell-O and store brands.  Some were sugar-free)

5 1/2 cups boiling water

1/2 cup cold water

1 (14 oz.) can sweetened condensed milk (don't get evaporated milk) 

4 tsp + 3 Tbsp unflavored gelatin (that Knox stuff)  

**Note:  I like my finger Jell-O firmer, so I added 1 tsp unflavoured gelatin for each flavour of Jello and 3 Tbsp or (3 envelopes) for the condensed milk.  1 envelope gelatin = 1 Tbsp gelatin. 

Dissolve each box of jello separately, using just one cup of boiling water per flavor (and 1 tsp gelatin, if desired). Pour into individual containers (small tupperware works well) and chill overnight.

Once solid, cut the flavors of jello into small blocks and mix together carefully in a greased glass 9×13 pan.

In a separate bowl, dissolve 2 (Tbsp) envelopes unflavored gelatin in 1/2 cup cold water (I use 3 Tbsp).  Add 1 1/2 cups hot water. Let cool a bit and stir in the condensed milk. Cool to touch and pour cooled milk mixture over jello and chill overnight.

- Adapted from Just Jenn and Food Librarian

The kiddies LOVED all the pretty colours!  YUM!

Enjoy!

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Homemade Pizza Crust

Busy! Busy! Busy!  That describes my household the past 2 weeks.  I haven't had the chance to sit down in front of the computer.  I've been pretty exhausted chasing after the kiddies since their summer holidays started!  

The children started their summer holidays at the end of June.  I'm not used to having all three at home everyday!  Hubby is also taking some time off work this month too.  So far, we have enjoyed spending our time together as a family:  in the garden, day trips, bike riding, going on walks, playing in the kiddie pool and picnic meals. 

Since we were spending the whole day at home, I decided to make homemade pizza with the kiddies' favourite toppings.  This is another recipe that I have been making for almost 10 years.  I love making bread and pizza dough but it does take a little time and planning.  To make things easier, I dumped all the ingredients into my bread machine on the "dough" setting in the late morning and by lunchtime, the pizza dough was ready to be baked.

Unfortunately, my bread machine stopped working properly during this batch. It was making grinding noises while mixing erratically.  Thank goodness, this recipe is very forgiving.  I have made this recipe by hand, mixer and bread machine with good results.  I am so disappointed that my bread machine only lasted 4 years!

I used 100% whole wheat bread flour this time.  It is also wonderful with all-purpose flour or a combination of whole wheat and all-purpose.  A very flexible recipe.  

I rolled out my crust as thin as I could.  Instead of the standard red tomato sauce, I used up an opened jar of roasted garlic alfredo sauce and mixed in some tomato paste.  Toppings were: ham sausage, pepperoni, red peppers, olives, fresh pineapple, sauteed veggies (spinach, onions and mushrooms), and 4-cheese Italian shredded cheese blend.  Baked in the oven at 450F for 15-18 min, depending on the thickness of the crust and toppings. 

Jay's Signature Pizza Crust

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour (I used whole wheat bread flour.  Can also use a combination of all-purpose and whole wheat flour too)

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.  (Instead, I dumped all the ingredients into the bread machine according to the manufacturer's directions on "Dough" setting).

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). (I baked mine at 450F).  If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

- Adapted from Allrecipes.com: Jay's Signature Pizza Crust Recipe

Enjoy!

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Muffin Tin Monday - June 25, 2012

Happy Monday!  After complaining about the rainy weather, it is nice to get a burst of sunshine this morning.  I've been juggling with someone (and myself) being sick, birthday parties, BBQ parties and special end of year events at the kiddies' schools.

I'm glad that my youngest is feeling better, but still very fussy.

I didn't have time to make a muffin tin lunch with a regular muffin tin, so it's just the girls' lunch with silicone square muffin liners.  These muffin cups are really good portions for the kiddies.   

I kept things simple today for the girls' lunches:  cut up strawberries and grapes, half a whole wheat honey banana muffin, ham roll-ups and last night's salad with cucumbers, yellow peppers and grape tomatoes (I took out the spinach and greens to make it easier to eat).

These lunches are actually pretty easy to whip up in a production line.  I threw three of these lunches together within 10 minutes!    

 For more great lunch ideas, visit Muffin Tin Mom!  Happy Monday!

Enjoy!

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Reduced Sugar Butter Tart Squares

In the middle of June, I had a craving for something that tasted like Christmas but it had to be easy, buttery and sweet.  Butter Tart Squares!  I like making one big pan full of yummy squares.  They are great for sharing!   

Butter tarts are a classic Canadian treat.  I usually see them on cookie platters around the holidays and Christmas.  These tarts are LOADED with sugar, raisins and nuts.  Classic ingredients for the holidays.

The original recipe was from Canadian Living Magazine.  I doubled the recipe to fit a 9"x13" pan but I cut the brown sugar in half!   Nuts were omitted due to nut allergies in the family.  I couldn't bring myself to use the whole amount of sugar.  

Everyone loved these squares!  Even with the reduced sugar, they were still sweet enough from the raisins and shortbread crust.  I don't like my treats tooth-achingly sweet, just sweet enough.  With butter.  For butter tart purists, you can add up to the full amount of sugar.  For us, it was tasty enough!  My son enjoyed each bite with his eyes closed...  YUM!

Reduced Sugar Butter Tart Squares

makes 1- 9"x13" pan

Crust:

2 cups all-purpose flour

1/2 cup granulated sugar (I used 1/3 cup) 

1 cup butter

Topping:

1/4 cup butter, melted

4 eggs,  lightly beaten

2 cups light brown sugar (I used only 1 cup!)

1/4 cup all-purpose flour

1 tsp baking powder

1 tsp vanilla

2 pinches salt

2 cups raisins (I used 1.5 cups)

1 cup coarsely chopped pecans (I omitted)

In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9x13-inch pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

- Adapted from Canadian Living Magazine: July 2009

Enjoy!

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BBQ Pork and Tofu Chow Mein

Chow mein is another great family favourite.  It is a very versatile party side dish and is always a part of our family gatherings.  This recipe is my father's and I am glad he taught me how to make this. 

My dad's recipe is an awesome base chow mein.  Please note that this is a rough estimate of how I make chow mein at home.  Like most stir-fry dishes, the amounts are approximate and depend on what ingredients are in the refrigerator and what the kiddies like. In essence, this is a stir-fry with noodles tossed in like a salad!  

Feel free to use leftover roast chicken, pork or beef, so the meat is already cooked and easy to throw in.  Even the amount of liquid is approximate too.  If you find the noodles a little dry, don't be afraid to add an extra splash of chicken or vegetable stock.  When I don't have chicken stock, I have used water and added about 1/2 tsp amount of Knorr chicken stock cube too.  Again, very flexible.  

To season, I use oyster sauce or soy sauce.  I prefer oyster sauce and I have seen it at our local supermarket.  With the right amount, it gives the dish umami, or that "je ne sais quoi" pleasant savory flavour that one can't exactly pinpoint.  Because the ingredients are all an estimate, you have to taste the noodles to see if it is salty enough.  I usually add salt in 1/4 tsp increments.  Some people are watching their salt intake, so seasoning is very subjective.  Some may need more or less. *Disclaimer - so that people won't say this dish is too salty or too bland!

I usually make two batches of this recipe for my family.  It heats up great for the next day (or breakfast!) For potlucks and parties, I make 3 batches for a 9x13 glass or casserole dish.
  

I tried this brand from Superstore for about $0.98.  The noodles were slightly thicker but still good. 

There are different kinds of noodles out there.  I usually buy the dried egg noodles for about CAN$ 1.50 per package at the local supermarket (SaveOnFoods). Each package has about 8 dried noodle square pieces.  I cook 4 squares, or half a package at a time. 

You can also use the fresh egg chow mein noodles in the fresh produce section of the store. 

BBQ Pork Chow Mein 

from Michelle’s Dad 

1-2 Tbsp canola or extra virgin olive oil

1-2 medium carrots - julienned

1 large celery stalk- julienned

½ cup julienned cooked meat (chicken, pork, beef) or firm tofu

½ cup chicken or vegetable stock

1 Tbsp oyster sauce (or soy sauce - I prefer oyster sauce)

salt to taste (I use kosher salt)

1/2 package of 400g dried egg noodles,

Cook egg noodles in boiling water for 3 minutes max or until barely al-dente.  They should be chewy and not soft.  Take the noodles out of the water and spread onto a dinner plate, so the noodles can dry out. This will prevent the noodles from becoming mushy when they added to the vegetables and meat.  

Heat oil in a wok or large pot on medium-high heat. Saute carrots for 2 minutes, add sliced celery to the carrots and saute for 1 min.  Add ½ cup stock.  Cover with a lid and simmer for about 2 minutes until the vegetables are tender crisp (or softer to your liking).

Add cooked meat and/or tofu. Season with oyster or soy sauce and 1/4 tsp salt.

Turn off the heat and take the pot completely off the heat.  This step is important so your noodles will not get mushy.  Very important!  

Dump the cooked noodles to the vegetable, meat and stock mixture.  Use chopsticks or a fork to swish the noodles around the liquid.  As it absorbs the liquid, the noodles will loosen up and you can toss it around like "Italian pasta & sauce".

Taste the noodles and season again with salt & oyster sauce and serve.

Optional add-ins:  your favourite veggies, sliced cooked shitake mushrooms, bok choy, zucchini, etc.  Add this after the celery.  Snow peas and sugar snap peas do not need to be cooked very long.  I usually throw a handful with the cooked meat.   

Meat:  Char siu/chinese bbq roast pork, sliced chicken breast, leftover roast beef strips, cooked prawns (don’t overcook, or add it last!), sliced firm tofu

Enjoy!

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Basic Yellow Cake

Here is my classic recipe for a"basic yellow cake".  I grew up eating Chinese-style bakery cakes, so my normal cake was a Vanilla Chiffon Sponge Cake.  However, this cake is a wonderful change from the feathery light chiffon sponges. This recipe is still very fluffy and tender. 

I used this recipe to make a White Forest Cake for Father's Day.  As you can see, there isn't much left over from dessert!   By the time I served the last piece, my son asked for seconds! 

This is a very easy recipe with basic ingredients.  I use this recipe in place of boxed yellow cake mix.  It is a versatile cake that can be easily paired with chocolate frosting or whipped cream (and cherry pie filling). 

I have tried different recipes for basic yellow cake and I still go back to my old Betty Crocker Cookbook's Starlight Yellow Cake.  The original recipe calls for shortening, but nowadays, butter is preferred.  When pressed for time, I use soft non-hydrogenated margarine for cookies and cakes instead of waiting for butter to soften.  Of course, some recipes have no substitutions for butter, but no one can tell the difference with this cake.   

I reduced the sugar to 1 cup and it is still very sweet, especially if a filling or frosting is used.  Because of this change, I should have reduced the milk, as the cake was not firm enough to withstand the weight of a triple layer cake.  Maybe next time, I will try to cut down to 3/4 cup sugar and 1 cup buttermilk if I use a buttercream frosting.

Basic Yellow Cake

1/2 cup butter, softened (I used soft non-hydrogenated margarine)

1 1/2 cups sugar (I used 1 cup sugar and it was plenty sweet)

3 eggs

2 1/4 cups flour

1 teaspoon salt (I used 1/2 tsp)

3 1/2 teaspoons baking powder

1 1/4 cups milk (I used 1% buttermilk)

1 teaspoon vanilla

Preheat oven to 350 F.

Grease bottom and sides of rectangular pan, 13 x 9 inches, 2 round pans 9 x 1 1/2 inches, or 3 round pans, 8 x 1 1/2 inches with butter and lightly flour.

Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).

Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.

Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.

Cool completely, about 1 hour.

Frost as desired.

- From Betty Crocker's Cookbook: Everything You Need To Know To Cook Today

 

Enjoy!

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