Curry in a Hurry

Last week I decided to have my mom over for dinner, since we hadn't had any quality time together in a while. I needed to find a recipe that I didn't need to buy a tonne of ingredients for, as well as one that was fairly quick to make. After a bit of searching I was able to find a recipe for "Chicken Curry with Sweet Potatoes".

I made the following substitutions:

* 2 t grated lemon peel for the lemongrass
* 2T curry paste for the powder
* fresh cubed and boiled sweet potatoes for the canned ones
* no carrots

I served the curry over a bed of baby spinach. It was lovely and smooth with just a hint of heat.

Halloween Party!

On October 27, my husband and I threw a spooky Halloween bash. It turned out to be quite the collaborative effort as our friends and family contributed with either food or decorations. The evening was enjoyed by all that attended.

Our menu included:

Magnolia Vanilla Cupcakes (with the cutest Halloween decorations ever - supplied by my in-laws!)

Potato Skins with Bacon, Cheddar Cheese and Chives - see below

Black Bean Dip in an Eggplant O'Lantern

Balsamic Soy Glazed Chicken Wings

Brie with Tapenade

Electric Jello Brains

Potato Skins with Cheddar, Bacon and Chives

6 potatoes, washed and cut in half lengthwise

2 c shredded old cheddar cheese

1c crumbled, freshly cooked bacon

Salt & Pepper

1/3 c chives, snipped into 2 cm pieces

sour cream (optional)

Set your oven for 375 F. Place the halved potatoes on a baking sheet, skin side down. Sprinkle with S&P and prick the flesh a few times with a fork. Bake in the oven for about an hour or until the flesh is fully cooked.

When finished, remove from oven and allow to cool. Once the potatoes are at room temp, use a spoon to scoop out most of the flesh; leaving it about 1 cm thick around the potato skin. Put the scooped out part to the side and use later for gnocchi or perogies.

If serving large portions, leave the skins whole. If serving as an appetizer, cut the skins in halves or quarters and place on a baking sheet. Sprinkle a generous amount of cheese and bacon on each potato skin. Place in the oven at 375 for about 10 min. or until the cheese melts.

Once they are out of the oven finish them will a dollop of sour cream and a sprinkle of chives.

Makes about 24 appetizer sized pieces.

Canada Day!

Yesterday, July 1, I threw a Canada Day Party. It was a riot. I served loads of Canadian food and drinks and had a bonfire and fireworks. What a patriotic day.

There was:

Canadian Beer
Blueberry Mojitos

Poutine with Oka Cheese and Homemade Ketchup *
Beer Steamed Mussels
Mini Tourtiere Burgers
Peaches and Cream Chicken*
Crudite with Yogurt Dill Dip*
Greens with Roasted Pumpkin Seeds, Strawberries and Green Goddess Dressing*


*see recipes below

Friends brought dessert which included soft-serve raspberry frozen yogurt, strawberry shortcake and lemon squares.

Everything was so yummy!

Homemade Ketchup

6 tomatoes, chopped

1/2 c canned tomatoes, chopped +juices

1/4 c tomato paste

1 c Vidalia onions, finely chopped

1/4 c olive oil

1 c cider vinegar

1/2 c sugar

1 t salt
1/2 t each of dry mustard, paprika, allspice, cinnamon, nutmeg

2 bay leaves

Puree onions, tomatoes, vinegar and oil with a hand blender and pour into a saucepan. Add the remaining ingredients and bring to a boil. Reduce the heat and let the mixture simmer, stirring frequently, until it is reduced by half. (about 20 min.) Remove bay leaves and puree ketchup again. Will keep for several weeks in the fridge.

Peaches and Cream Chicken

6 skinless, boneless chicken breasts, pounded thin

S&P

1 c flour

3 T vegetable oil

5 peaches, skinned and chopped

1/3 c Peach Schnapps

2 c 35% cream

Season the chicken breasts and dredge in flour. In a large skillet heat oil over med/high heat and cook chicken on both sides until brown. Transfer to baking sheet and bake in 350 degree oven for 15 min.

In food processor puree chopped peaches. Combine puree, Schnapps in a saucepan over med/high heat and reduce slightly. Add cream and cook until sauce begins to thicken and coat the back of the spoon. Season with salt and pepper.

Serve chicken with sauce on top.

Yogurt Dill Dip

1 c fat free yogurt

1c fat free sour cream

3 cloves garlic, minced

4 t fresh dill, chopped finely

1 t each salt and pepper

1 T white or red wine vinegar

Combine all ingredients in a bowl and stir. Leave in the fridge for 2-3 hours so the flavours can mingle.

Green Goddess Dressing

1/4 c cider vinegar

1 t each of fresh dill, mint, basil and Italian parsley, chopped

1 t wildflower honey

1/2 c olive oil

1 t each of salt and pepper

Whisk together vinegar, herbs, honey, salt and pepper and a medium bowl. Gradually whisk in oil. Taste and add more honey if needed. Will keep in the fridge for up to 5 days.