fruitcake, no really

14th September, 2007 - Posted by karen - No Comments

My mother always made this amazing fruitcake for as long as I can remember. I don’t know where she got it from (likely a Better Homes and Gardens cookbook) but it is really delicious. Most people think fruitcake is dry and flavourless, and frankly most fruitcake is. This recipe, however, avoids the problem by adding » Read More

the resolverator

18th February, 2007 - Posted by karen - 5 Comments

This has been one heck of a week. I spent most of last weekend tidying up in our place and we both had a rather nice relaxing time. When I went to work on Monday there was an innocent-looking fax sitting on the desk near the fax machine with some documents pertaining to the condo » Read More

paneer recipes and lentil soup

25th March, 2006 - Posted by karen - 2 Comments

When I go out for Indian food with friends & co-workers I’ve seen several people curiously examine the panir and say “Hmm, what is that … tofu?” To which I reply “It’s fresh milk cheese” but somehow nobody believes me! After looking through the two Indian cookbooks that Dan got from the library I » Read More

vegetable soufflé & quiche

5th March, 2006 - Posted by karen - No Comments

Choose a flavour quiche 2 Pastry crusts 3 beaten eggs 1 1/2 cups milk 1/4 cup sliced green onion 1/4 teaspoon salt 1/8 teaspoon pepper dash ground nutmeg 3/4 cup chopped cooked chicken, crab or ham (omit for vegetarian, obviously!) 1 1/2 cups shredded Swiss, cheddar, etc. cheese 1 tablespoon all purpose flour Cover pie shell with foil and bake in oven 450F for 5 minutes. » Read More

vegetarian pasta sauce recipes

5th March, 2006 - Posted by karen - 1 Comment

This one goes out to Tyler, who is lenting out meat this year… Alfredo sauce 2 cups milk 1 1/2 tablespoons flour 1 package chicken bouillon (skip or use vegetable broth mix) 1/4 cup parmesan cheese 1/4 teaspoon ground black pepper 1/2 teaspoon basil 1/2 teaspoon parsley Whisk milk, flour, and bouillon together. Heat in a sauce pan, stirring constantly until slightly thick or » Read More

mom’s spaghetti sauce

22nd January, 2006 - Posted by karen - No Comments

I haven’t quite worked out a vegetarian version of this yet, but I expect it would have zucchini and eggplant in it to thicken the sauce. Just leaving the meat out makes it a bit bland. Spaghetti sauce 2 pounds hamburger 2 cups chopped onion 2 cloves crushed garlic 2 cups water 2 teaspoons salt 2 teaspoons sugar 2 teaspoons dried oregano, crushed 1 » Read More

bananna bran un-muffins

22nd January, 2006 - Posted by karen - 5 Comments

Its time for another un-muffin recipe. Sorry there is no image, I lost it! Banana Apricot oat bran muffins 1 cup oat bran 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 2 egg whites, lightly beaten 1/2 teaspoon vanilla extract 1/2 cup loosely packed brown sugar 1/4 cup vegetable oil 1/2 cup plain yoghurt 3 small ripe bananas » Read More

Tofu & veggie “stew”

15th January, 2006 - Posted by karen - 2 Comments

This past week I made a very nice meal from my cookbook Japanese cooking: traditions, techniques, ingredients and recipes by Emi Kazuko and Yasuko Fukuoka. The only problems I had were 1) finding a daikon (instead I used a different type of radish that I found in Chinatown that was fairly close) and 2) I » Read More

Christmas insanity

24th December, 2005 - Posted by karen - 6 Comments

Well so far Christmas has gone quite well all things considered! Yesterday my cousin was involved in an accident with a semi-trailer truck (!!!) and believe it or not, walked away with only some bruises. The Christmas presents she had with her were also almost untouched as well. Her car is a complete write off, though. » Read More

gingerbread men

24th December, 2005 - Posted by karen - No Comments

Last weekend Dan and I made gingerbread cookies. Its a recipe that my mom and I used to make when I was little so I wanted to try it. We started a bit too late (8 PM) which meant we didn’t finish baking the last ones until after midnight, but they were very good. We » Read More

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