Ultra Luscious Lemony Loaf

I am not a fan of Starbucks, the insistent name on the cup thing, the long disorganized lines and waiting herd, ugh! But, that glazed lemon loaf...no one can beat it but YOU!

I have made this many times, for a quick, tart delicious treat. It is the dense, intense triple lemon injection that makes this so damn good. Lemon juice, lemon zest and lemon glaze...

Pre- heat oven to 350F.

In a large bowl, combine ALL of the following:

1 box of yellow cake mix- yesserie!!

1 package of lemon pudding- I love Sheriff's lemon pie filling

1/2 c. of canola or olive oil

4 large eggs

1 c. of sour cream or Greek yogourt

1/2 c. milk

6 tbsp. of fresh lemon juice

Lemon zest- lots

Beat this batter until thick, smooth and rich. That's it! This recipe will make 2 loaf pans, 1 for now and one that I usually freeze for the next lemono craving. I suppose this could also make a 2 or even 3 layer cake, and then use your imagination for the icing...wow, I have to try that one day!

Cook the loaves for about 50 min. Let cool completely.

Lemon Glaze: simply put about 1.5 c. of icing sugar in a bowl, and then add real/fresh lemon juice until you get the desired consistency, fairly thick so it doesn't drip. I like to add zest here too for extra tartness.

This is a a real lip-smacker! 

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Chunky Choco Turkey Chili

I love a chunky chili but don't like the flavour of packaged ground turkey. If you can have your butcher grind fresh turkey thigh, that's a winner flavour. 

Combining textures is fun though so here’s my take on a chunky turkey chili, a variation of my cousin Suzie Q's fantastic turkey chili recipe.

Before you begin the veggie sauté, heat oven to 375 and roast 2 sweet potatoes in chunks, seasoned with olive oil, salt pepper and chili pepper.  Takes about 25 min or so.

The sweet potato adds bulk and great taste but isn't necessary to the overall dish.

 

Sauté: into large chunks, no small dicing please!

1 large onion

1 green pepper,  poblano, cubanelle work well

1 red, yellow or orange bell pepper

3 cloves crushed garlic

1 jalapeño (spicier) or Serrano pepper, with or without seed ( OK, this can be finely diced, but only this!)

 

Once all is nice and browned, add the spice mix:

2 tbsp chili pepper

1 tbsp ground cumin

1 tbsp paprika

1 tbsp Greek oregano

Salt and pepper

Some chili flakes if you like even more heat. 

Add KEY ingredient, a heaping tbsp of dutch cocoa or dark chocolate powder. This is killer.

Add 1 large turkey breast,  skinned and diced into chunks and cook till opaque. Or, freshy ground turkey.

 

Add- 1 or 2 cans of any beans you like.  I like small black and/or red kidney beans, but any kind will be good, including chickpeas.

 

Then, deglaze the pan with beer, about a half to 3/4 bottle, drink the rest! Any kind will do, but I use gorgeous Guinness because it's the best beer and it adds so much depth of flavor.

 

Add a few drops of Worcestershire sauce and small can of diced tomatoes. Then enough chicken or beef broth to cover everything.  Let simmer for a while till it all melds together and liquid reduces to a nice amount, not too dry or will be mushy.

 

To finish, add in the roasted sweet potatoes, cup of frozen corn, and nice crunchy sugar snap peas (cut in half for a nice bite size) or frozen Edammame and continue to simmer only till warmed through.

 

Top with combinations of scallions, cilantro, iceberg lettuce, cheese, even nuts or pepitas.  Squeeze some fresh lime juice for that last bit of freshness. A dollop of Greek yogourt is always awesome!

And Franks..."I put that shit on everything!"

Such a yummy meal, especially on a cold day. And always on Super bowl Sunday! 

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Cheater's Chicken "Pozole" Soup

This Mexican inspired "Pozole" soup is absolutely heartwarming. I call it a "cheater's" version as the original recipe is made with pork shoulder which imparts a very special flavour. This is a quickie

version to prepare while maintaining the layering of flavours which is so key to this fantastic dish.

In a large soup pot, prepare the broth in which you will boil 5-6 bone-in chicken thighs. I use both chicken stock and water to fill about half the pot. I usually squirt in a bit of chicken Bovril too, always adds great depth of flavour. While you wait for the liquid to come to a boil, add:

1 tbsp. oregano

1 tbsp. cumin

2 tsp. paprika

1 tbsp. chili powder

1/4 tsp. cayenne pepper (don't omit the smallest pinch, defines taste)

1 onion, cut in half

2 whole cloves of garlic

2 bay leaves

1 whole jalapeno pepper (adds flavour but not really any heat, you can use half)

Salt to taste

Drop the chicken into the boiling broth and lower the heat for a nice rolling simmer to cook the chicken, for about 60 min or so. Then remove the jalapeno pepper, and the cooked chicken pieces into a bowl to cool a bit. You will de-bone and skin, shred by hand and placed back into the soup.

Time for the Hominy corn, the Star ingredient. These are the large, puffy white kernels of corn. I love the Goya Hominy, easily found among the Mexican food items in the grocery store. Add the full can of corn, drained and rinsed to the pot and let simmer.

Add some large diced pepper, we love cubanelle and poblano peppers. Either or both are perfect. Let the soup simmer until the peppers are tender. These add a unique flavour to the broth.

To finish this soup, add a small can of Mexican ground tomatillo sauce and chopped fresh cilantro stocks. This gives the soup the extra kick it needs to round off the broth. Finally, add the fresh juice of 2 limes, this lifts the entire dish.

Now it is ready to serve!

Garnish the soup bowl with all or a combo of the following: sliced radishes, avocado, a dollop of Greek yogourt or sour cream, crushed up tortilla chips, fresh cilantro and parsley, finely shredded cabbage or lettuce, red onion etc. Add another squirt of lime...heavenly!!!

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Mom's Marvelous Mediterranean Sea Bass

After years of enjoying this fantastic fish dinner at my Mom's, we decided to cook it together for our New Year's Day dinner. Firstly so we could have it again...yum! And secondly, so I could finally learn the nuances of the preparation. 

The visit to Mom's fave fish monger was the beginning of the process where the banter occurred about the provenance of the Mediterranean Sea Bass, from Greece? Of course, he yelled back from over the counter...frrresssh!! Oh good, said my Mom, relieved and happily picked out the ones she wanted for a thorough cleaning, head on. Glossy, white flesh, clear eyes...wow, what gorgeous specimens. Two biggies for the feast.

This is a baked fish dish, with the simple flavours reminiscent of delicious fish meals in Greece...basted with olive oil, fresh lemon, dried Greek oregano, a pinch of paprika. (and a tiny hit of water in this concoction.) We love the Med Sea Bass, but would be wonderful with Porgy, (dorade royale) red snapper, and type of bass- like white fish really.

In a large pan, first the fish is broiled on one side until it gets brown and slightly charred. All the while, it is basted with the inspired "zumi". This can take a while depending on the size of the fish. For a big one, up to 15 minutes. When the fish starts to char, turn the broil to LOW until golden and done. Then switch the oven to 400F and leave the big fish cook for another 20 min or so, basting often. It will be luxurious in its finished state, golden, smelling like heaven.

That's it!!

Serve directly on the table and de-bone, or do it before and place de-boned fish on a platter. Either way, have a bit of the same "zumi" (sauce) prepared and add a few chopped capers. Great for a last baste on the plate.

This is a treat you will make over and over...I promise!

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A Million Marvelous Loaves

A million cakes with one recipe.  Years ago, I found this cake in an one of my old Fine Cooking magazines. I couldn't count how many times I've made it. With infinite variations depending on the season or taste of the moment, it is simply a great loaf cake recipe, finally now posted. Hooray!!

Our most recent variation is a winter cake with white chocolate and cranberries detailed below, this and some other ideas we have tried at the end of the recipe. Pre- heat oven to 350F.

Basic foundation, whisk to combine in a medium bowl:

2 cups of flour

3/4 c. white sugar- decrease to 1/2 c. if using other sweet add in's like chocolate etc.

1 tbsp. baking powder (heaping)

1 tsp. salt

Any spices and any dry add ins.

1 c. milk, or buttermilk- use 1/2 c. milk if using more wet add ins for the second 1/2 cup

2 large eggs

1 tsp vanilla, or any other flavour profile

Mix: wet goes into dry, and then add 1/2 c. (1 stick) melted butter and fold into the batter. This is the KEY to this recipe! 

Into a pam-etized loaf pan, and cook for about 50 min or until done.

That's it!

A few ideas for some terrific flavour profiles, just use your imagination!!

• white chocolate chips, hazelnuts and cranberries
  
  orange juice and zest
• dark chocolate chips, orange juice and zest, and orange glaze on top
• milk chocolate chips, almonds, almond extract
• lemon juice, lemon zest, poppy seeds and blueberries, lemon glaze
• any chocolate, crushed peppermint candy and peppermint extract
• Cinnamon, cardamom, nutmeg, ginger, pecans and pumpkin puree- fabulous!!
• Cardamom and orange flavours, juice and zest

And on, and on, and on...

Love this cake!!

 

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Five Spice Duck, Mandarin Noodle Salad and Peanut Sauce

This is such a fun and scrumptious dinner, light and bright! The key is to use "duck confit" ( so, already cooked sous-vide) which you whip into a fabulous base for thid crunchy sweet and savory meal.

Duck prep: cook the duck per instructions. Usually a boil in the "sous -vide" bag, then baked for a few minutes. For this dish, a sprinkle of Five-spice and a good crisping up under the broiler, in a frying pan or high heat oven.

Vegg prep: a thin julienne of cucumber and scallions are a must, lots! If you wish you can add carrot, radish, iceberg lettuce, snow peas and any other vegg you like for a good crunchy texture. Long thin slices...

Sauce: Hoisin is essential. A quick side sauce mixture of Sambal Oelek (thai chili sauce) and soy sauce is also fun to dab into for a spicy kick. 

Asian pancakes are fun to use for a duck wrap. We tried rice paper, and although it worked, not a pretty sight and hard to maneuvre. Otherwise, the duck is awsome on top of salad!

The Noodle Salad: Pre cook rice noodles. Boil for a couple of minutes, rinse under cold water, and drizzle with sesame oil to keep from sticking. We love mixing any crispy lettuce, thinly sliced cabbage, red is fun. Add shredded carrot, scallions, radishes, celery,  Top with mandarin/clementine/orange segments and toasted almond slivers. Mango slices are a yummy addition too. Lots of fresh coriander and fresh mint.

A fresh citrus Asian inspired dressing: in a jar mix, 1 tsp. grated ginger, 1/2 tsp minced garlic, rice wine vinegar, bit of balsamic vinegar, squeeze of lime juice, squeeze of fresh orange juice, a hit of soy sauce and a hit of maple syrup. To this, add a 2 to 1 hit of olive oil or canola oil. Shake and taste. Balance the flavours as per your taste. Add salt and pepper if needed. 

Peanut sauce can be added to any of the above, it's just so damn good!

1/2 c. creamy peanut butter, add a bit of water until desired consistency. To taste: add rice vinegar, touch of maple syrup, soy sauce, chili paste (crazy for Sambal Oelek) minced ginger. That's about it. Just keep adjusting until you like it best. Can be jarred and kept in the fridge for a long time...great for dumplings!!

 

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Barb's Glorious Gingerbread Cookies

I have no idea who Barb is, but this is her recipe in my sister-in-law's recipe book. What can I say, over the holidays we keep making more as they don't last long. THE BEST!!!

Pre-heat oven to 325F.

3/4 c. softened butter
1 c. white sugar

1 egg

1/4 c. molasses

Cream the butter and sugar, add egg and molasses.

2 cups flour

2 tsp. baking soda

1/4 tsp. salt

2 tsp. ground ginger

1 tsp. cinnamon

1 tsp. ground clove

1/4 tsp. nutmeg ( I added this...love nutmeg, but can be omitted!)

Combine the dry into the wet. It is a stiffer dough that you can actually knead by hand at the end. Make small perfectly rolled balls and dip into a bit of sugar. These cookies spread into nice rounds, so space well on the cookie sheet.

Bake for 8-9 minutes, do not overbake. 

OH SO CHEWY!!!!!! Great with a cuppa tea...

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