BLEEDING HEART HALLOWEEN CAKE

Halloween is now known all over the world.  This certainly was not the case before internet.  Last night, we were at a show where people around the world were sharing their stories their first introduction to Halloween.  I would like to share one of the stories I heard.  It was similar to my very first Halloween in Canada.  This is how the story goes...Mom and dad come home from work tired.  As they were getting ready for dinner when the door bell rings.  They open the door to find a bunch of kids with expecting faces.  One of the accompanying parents explains what is going on.  The mom rummages through the kitchen cupboards and finds some candy.  Of course, their kids get very excited about this idea of "Trick or Treat".  Dad runs to a corner store to buy candy and while the mom tries to make up a costume from the dad's closet.  Kids are handed a small paperbag for their collection.  Reason being the mom doesn't want the kids to appear greedy.  Their very first stop is the next door neighbour.  Of course the small bag gets half filled at their first stop.  The neighbour suggests pillow cases.  Kids go back to the house but can't convince the mom to give them pillow cases so they settle with a shopping bag.  This marks their very first Halloween memory... Happy Halloween.

1 package vanilla cake mix

1 package dream whip or vanilla icing

1 small package (85 gr.) cherry Jello (prepare with boiling and cold water)

• Prepare the cake according to package instructions
• Spray a heart shaped cake pan with vegetable oil
• Pour your cake into the cake pan and cook to package instructions
• Cool cake for 1 hour
• Boil cup water and add Jello mix.  Stir to melt.  Add 1/2 cup cold water
• Put holes all over the cake and very slowly pour jello over the cake
• Leave in the fridge for 3 hours
• Decorate with dream whip and coloured candy

VEGETABLE QUICHE WITH BISQUICK

You can call this pie or quiche.  It is made with Bisquick and extremely easy to make. If you are having a vegetarian guest for dinner, an ideal choice for your dinner table.  You mix everything together.  Bisquick forms the crust while it is cooking so you don't have to worry about making a crust ahead of time.

2 cups chopped broccoli
1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup shredded Cheddar cheese 

1/2 cup Original Bisquick® mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

• Use broccoli flowers for this recipe.  Boil them in in salted water for about 5 minutes and drain
• Grate the cheddar cheese
• Wash and cut up all the other vegetables (onion, bell pepper) 
• Spread all the vegetables in the middle of the pie plate (23 cm)
• Mix together the eggs, milk, grated cheese, Bisquick, salt and pepper
• Pour the bisquick mixture over the vegetables. 
• Preheat oven at 350
• Bake 35 to 45 minutes until golden brown.  You can also test by inserting a knife in the middle.  It should come out clean.
• Cool for 5 minutes before serving.

PASTA SALAD

This recipe is best with a Pasta type called Peperini.  Peperini looks like large sized couscous.  They are small and round, sold in the pasta section at the grocery store in small bags.  I think other small type pasta, like Orzo, would also work for this recipe. 

I made this salad a couple of weeks ago for an end-of summer barbeque party.  It received so many compliments that I made it again last weekend for a dinner party at my house.  It is very easy to make. delicious and pleasing to the eye because it is so colourful.  It doesn't have to accompany meals either, it makes for a great lunch.

1 cup peperini
1/4 cup oil

2.5 cup water

salt

5-6 pickles (with garlic)

5-6 tablespoon peas (from canned)

5-6 tablespoon corn kernels (from canned)

1 Red pepper roasted

5-6 tablespoons chopped parsley

3 green onions chopped

1 lemon juice

1/4 cup olive oil

2 teaspoon pomegranate concentrate (optional)

salt

• In a medium sized pot, fry the pasta in 1/4 cup oil until they turn light brown
• Add in water and salt
• Reduce heat and cook until pasta is soft.  Be sure to stir occassionally to make sure it does not stick to the bottom.
• Set the cooked pasta aside to cool while you prepare the remaining ingredients. 
• Roast a red pepper.  I do this in my toaster oven.  Wash and cut the pepper in half.  Cook at 350 for 45 minutes.  Let it cool.  Once cooled, take off the skin and chop into small pieces
• Wash and chop the green onion
• Take the corn and green beans out of the cans and rinse in cold water
• Once everything is ready, mix them all together. 
• Add in lemon juice, pomegranate concentrate and olive oil.  Depending on your liking, you can add in more lemon juice and olive oil. 
• Salt to your tast
• Serve

GRILLED BALSAMIC CHICKEN

This is a very light breaded chicken recipe.  Very easy to make.  Great hot summer days.  If I hadn't tried this at a friend's house, I would not have tried making it.  Chicken and balsamic vinegar is not a taste I would have put together but it works!! Very light taste of balsamic vinegar makes it special.  I also think it is quite versatile.  It can be served on a bed of salad or with side dishes like potatoes and barbecued asparagus.  I am also going to try serving it as a sandwich in a nice Panini bread with a side of French fries and raw carrots. 

4 large chicken breasts (sliced width wise)

3/4 cup water

1/3 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons dried onion flakes

3 teaspoons Italian seasoning

3 teaspoons dry mustard

2 teaspoons thyme

2 teaspoons salt

2 teaspoons pepper

Lots of breadcrumbs

• Slice chicken breasts width wise only if they are very thick
• Mix all except breadcrumbs together and place in a large glass pan that you will use to marinade the chicken
• Add chicken pieces to the marinate.  Poke chicken with a fork to make sure it will soak all the marinate
• Marinade in the fridge for 1.5 hours (If you are in a hurry, 30 minutes is sufficient).  Be sure to turn the chicken at least once.
• Prepare your cooking pan by lining with cooking paper
• Put lots of breadcrumbs on a plate
• Take each piece of chicken out of the marinade making sure each side is wet and dip in breadcrumbs.  Make sure both sides are covered with breadcrumbs
• Preheat oven to 425 degrees
• Cook for 30 minutes turning at least once

BEEF AND VEGETABLE STIR FRY

I tried stir fry recipes before but found most to be too sweet.  This one was perfect and because of it, it gets to be published.  You can serve it on sticky rice or Chinese noodles.  If you like, you can add more vegetables like onions and zucchini. 

4 tablespoons olive oil (2 tablespoon for the vegetables and 2 tablespoon for meat)

1/4 cup soy sauce

2 Tbsp. Catalina Dressing (I used Kraft salad dressing)

3/4 tsp. ground ginger

1/2 kg (500 gr) beef flank steak, cut into thin strips

2 tablespoons cornstarch

1 pkg. (750 g) frozen oriental mixed vegetables, thawed, drained

1 onion, 1 red pepper, 1 zucchini

1 package bovril beef bullion

1/4 cup water

1/4 cup dry roasted peanuts or cashews 

Blackpepper and salt

• Put 2 tablespoons olive oil in a wok
• Add in chopped onion, red peppers and a zucchini and stir fry until soft and set aside
• Toss meat with corn starch.  In a separate large and hot skillet, cook until done
• Stir in frozen vegetables to the meat and cook until vegetables are soft 
• Finally mix in the remaining vegetables
• Mix soy sauce, 1 package bovril, 1/4 cup water,  dressing and ginger until well blended
• Add blackpepper and salt to your liking
• Cook and stir 3 min. or until sauce is thickened
• Serve your noodles or rich onto the platter
• Top with meat mixture and nuts

SPANICH AND CHEESE BOREK WITH PHYLLO PASTRY

This is a very easy Borek.  It can be served as an appetizer or to accompany a meal especially if you have a vegetarian guest.

1/2 package Phyllo pastry

  (8-10 sheets for the bottom, 8-10 sheets for the top)

1 package (227 gr) Spinach

200 gr. Feta cheese

salt

2 eggs

1.5 cups milk

1/2 cup cooking oil

Sesame seeds

• First get your spinach ready.  Wash them and make sure they are dry. Chop small.  No need to cook.
• Use a big (11x14) pan
• Spray the pan so it does not stick to the bottom
• Mix together eggs, milk and cooking oil to get a "sauce"
• Put 2 sheets of pastry and pour 5 tablespoons of sauce and using a brush soak the dough. If the dough is broken or too long for the pan, don't worry, just make it fit.  The key is to make sure the dough is soaked
• Continue the same way until the bottom layer is done
• "Scrunch" spinach with salt. If you are using Feta which is already salted, you will need less but if you are using unsalted cheese like Palak Paneer, then you will need less.
• If you like you can layer cheese and spinach or you can mix spinach and cheese before spreading it on the dough
• Save some of your sauce for the top layer. The very top layer will need extra and will need to be soaked completely for softness so make sure you save enough
• Pour the rest of the sauce on the spinach and cheese
• Once Spinach and cheese layer is complete start the top layer of the dough the same way as the bottom.
• Pour the remaining sauce on the very top.  Make sure the top layer is soaked.  The dough will look "wrinkled".
• Let it rest for 15 minutes.  Occasionally check to make sure the sauce is not pooling on the sides and spread a bit if needed.
• Sprinkle sesame seeds
• Cook at 350 until the top is golden brown

SUGAR COOKIES FOR SPECIAL OCCASIONS

This is a simple basic sugar cookie recipe. An absolute family favorite. Good for special occasions.  A couple of weekend was my sister in law's baby shower. I made them in the shape of baby feet. You can make them at Valentines day or at Christmas or any other special occasion. The trick of this cookie is for the butter to be left in room temperature for most of the day to ensure it is very soft and once the dough is prepared, it needs to rest in the fridge for a couple of hours so you can roll it out easily.

1.5 cups soft unsalted butter

1.5 cup sugar

2 eggs

2 tablespoons milk

1 package vanilla

2.5 teaspoons baking powder

1/2 teaspoon salt

Approx. 5 cups flour

Decorations:

Icing sugar

Milk

Coloured candies

• Blend sugar and butter. Sugar will take the butter consistency
• Add milk and eggs and continue to mix
• Add salt, baking powder, vanilla and continue to mix
• Add in flour to get a soft dough. After 3 cups of four, add 1/2 cup at a time
• Cover and let it rest in the fridge for 2-3 hours
• Roll out the dough thin as you prefer. Thicker cookies are softer.
• Cut with cookie cutter
• Bake at 350 for 10 - 15 minutes. Once the edges look cooked, take them out.
• Let them cool
• For icing, mix icing sugar and milk. I like thicker consistency
• Cover the cookies and decorate
• Let the icing totally dry before putting the cookies away