RACK OF LAMB: FLATTENED

Lamb is my favorite meat.  It is soft and delicious.  This recipe is extremely simple and fast.  Barbeque is the best way to cook but in the winter time, I prefer "fried" in very little olive oil.. Mmm. 

1 package of rack of lamb (1 package consists of 6 at Costco)

6 tablespoons olive oil (1 tablespoon per piece)

6 teaspoons thyme leaves (1 teaspoon per piece - 1/2 on each side)

Salt

Additional olive oil for frying

• Cut rack of lamb into individual servings by cutting one bone at a time
• Put each piece in a zip lock bag and flatten with a meat tenderizer (mallet)
• Rub 1 tablespoon of olive oil on both sides of individual pieces
• Salt both sides and sprinkle with thyme leaves
• Fry at high heat in a little bit of olive oil or barbeque.  It cooks in minutes.



YOGURT CAKE DESERT

This is a specialty desert.  It looks like a plain cake but because it has a sugar based syrup, it is quite sweet.  Yet, it is surprisingly "light".  You can almost call it "fluffy".   The name "Yogurt Cake" seems to be used for another version of this cake which is known as "Revani"  As far as I know, the difference is Revani has Semolina.  This is my mom's recipe.  There is no Semolina in it so I believe it is the real Yogurt cake recipe.  There are a couple of secrets to getting this cake right: First, it must be made a day in advance to allow the syrup to soak through the cake.  Second, syrup must be fully cooled but the cake must be hot when you pour the syrup over the cake.

1 cup plain yogurt (drained)

1 1/3 cup powdered sugar

3 eggs

2 tablespoons unsalted butter (melted)

2 cups flour

2 teaspoons baking powder

Syrup

3 cups sugar

3 cups water

1 tablespoon lemon juice

• First prepare the syrup.  Combine sugar and water.  Bring to boil.  Add the lemon juice.  Boil for 5 minutes.  Set aside to cool.  Syrup must be totally cooled before you pour it over the cake. 
• Drain the excess juice from the yogurt by putting it in a strainer over an empty cup and leave in the fridge for 30 minutes
• Using a mixer, mix yogurt and powdered sugar first.  Add in eggs, butter and continue mixing
• Add baking powder and flour last.
• For variety and added flavour some people add in vanilla or lemon skins but I prefer original recipe and do not use any of these things.
• Pour into a 9 inch (229 mm) springform cake pan
• Cook at 350 for 35 to 40 minutes
• Once out of the oven, let it sit for 10 minutes
• Cut the cake diagonally
• Pour syrup over the cake a little at a time to make sure it is soaking through
• Cover with aliminium foil
• Once the cake is fuly cooled, leave in the fridge overnight
• Once ready to serve, take out of the pan and move over to a serving plate
• Decorate with coconut

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