Honey Ginger Chicken - Three Ways!

I like each of these recipes, and have never tried them at the same time, or even on consecutive days, so I am not sure if I have a favourite.  They are the same and yet different!  Sticky Chicky comes from Eat, Shrink and Be Merry and is certainly popular with the kids.  Indonesian Ginger Chicken comes from The Barefoot Contessa Cookbook and is prepared the night before and left to marinade in the refrigerator.  Honey Ginger Glazed Chicken comes from Sheila Lukins' All Around the World Cookbook.  I have made some minor variations to the recipes.  Enjoy!

Sticky Chicky (serves 8)


3 pounds boneless, skinless chicken thighs
1/2 c BBQ sauce
1/4 c reduced sodium soy sauce
1/4 c red wine vinegar
1/4 c honey or maple syrup
1 tbsp each chili powder, dijon mustard and grated ginger root
2 cloves garlic, minced
1 tsp cumin
1 tbsp cornstarch

Preheat oven to 400 degrees.  Spray a 9 x 13 inch pan with cooking spray and arrange thighs in a single layer.  Combine all remaining ingredients except cornstarch.  Pour over chicken, turn to coat and bake uncovered for around 40 minutes.  Remove chicken from pan and keep warm.  Pour sauce into a saucepan and bring to a boil.  Combine cornstarch with an equal part water and stir until smooth.  Add to boiling sauce and cook until thickened, about 1 minute.  Pour over chicken and serve.

Indonesian Ginger Chicken (serves 4-6)


3 pounds chicken pieces, bone in and skin on
1/2 c honey
3/8 c soy sauce
4-6 cloves garlic, minced
1/4 c peeled and grated ginger root

Cook sauce ingredients in a small saucepan until honey melts.  Arrange chicken in a shallow baking pan with the skin side down.  Pour sauce over chicken, cover tightly with aluminum foil and marinade in refrigerator overnight.
Preheat oven to 350 degrees.  Bake chicken for 1/2 hour, covered.  Uncover, turn the chicken skin side up and increase the oven temperature to 375 degrees.  Continue baking for another 1/2 hour, until chicken is done.  Serve with sauce.

Honey Ginger Glazed Chicken (serves 3-4)


1 1/2 pounds chicken pieces, bone in and skin on
1/2 c honey
1/4 c freshly squeezed orange juice
1/8 c low sodium soy sauce
1/8 c freshly squeezed lemon juice
2 cloves garlic, minced
1/2 inch piece of fresh ginger root, peeled and grated
1 tbsp fresh cilantro, chopped

Mix together all ingredients except chicken in a large bowl.  Add chicken and toss to make sure there is sauce all over the chicken.  Let stand at room temperature for 2 hours.
Preheat oven to 350 degrees.  Place chicken in a single layer in a large pan and pour over 1 cup of the sauce.  Bake for 45 minutes to one hour, until done, basting every 10 minutes with the remaining sauce.  Remove chicken to a serving platter and keep warm.  Pour sauce from cooking pan into a sauce pan, bring to a boil and reduce by half.  Pour over chicken to serve.

Cool, Refreshing Gazpacho

The other day, my daughter asked if we could make gazpacho.  I was a bit surprised, but I didn't let it show.  Instead, together we chopped and measured and stirred.  The next day we had a wonderful lunch outside featuring our gazpacho.  And her little brother ate TWO BOWLS!  I'm feeling a bit smug about the massive amount of vegetables consumed by my children, and I decided I needed to share my slight variation of the French Laundry recipe, which I got from the fabulous New York Times Country Weekend Cookbook.

Summertime Gazpacho

1 c finely chopped peeled tomatoes*
1 c finely chopped red onion
1 c finely chopped celery and/or pepper
1 c finely chopped English cucumber
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 c tomato paste
1 tbsp white wine vinegar
2 tbsp EVOO
1 tbsp freshly squeezed lemon juice
3 c low sodium tomato juice

Combine all ingredients, cover and refrigerate overnight.  It can then be pureed, but if you finely chop the vegetables, we think it's best as is.

* To peel the fresh tomatoes, cut a shallow "x" on the bottom and submerge in boiling water for 5-10 seconds.  Cool under running tap water and the skin should slip right off.

Best Bean Salad

Thanks to my neighbour and good friend Kathy for sharing this one.  After enjoying her bean salad on several occasions, I finally asked for the recipe, which she shared and agreed to let me post here.  You can make your own substitutions, based upon what you have in your fridge or pantry.  This is a keeper!

Kathy's Bean Salad

1 lb each yellow and green beans, cut and blanched
1 can each red kidney beans, lima or broad beans, pinto beans and chick peas (4 cans total, drained and rinsed)
2 peppers, chopped
1 onion, chopped
1/2 c red wine vinegar
1/4 c canola oil
1/3 c sugar
1/3 c packed brown sugar
1 tsp black pepper
1/2 tsp salt

Place beans, peppers and onion in a container with a lid.  Mix together remaining ingredients until sugar has dissolved.  Pour over vegetables and mix well.  Cover and refrigerate, stirring frequently, overnight.  Keeps several days.

Jane's Tomato and Onion Salad

Many moons ago - back when I was in law school - my roommate Jane shared this recipe with me.  I remember her saying that it sounded a bit strange but was actually amazing.  She was right!  It's great served platter style over lettuce, or on its own.  It makes a nice accompaniment to hamburgers.  Summer is here - enjoy!

Tomato and Onion Salad


8 sliced tomatoes
1 thinly sliced onion
1 clove garlic, minced
1 tsp salt
1 tsp sugar
1/4 tsp freshly ground pepper
2 tsps prepared mustard - yes, the hotdog stuff!
1/2 tbsp canola oil
1 1/2 tbsp vinegar

Place sliced tomatoes and onions on a platter.  Combine all remaining ingredients and pour over tomatoes and onions.

Rhubarb Pecan Muffins

All of a sudden it feels like summer.  I even had to turn on the air conditioning yesterday!  Meanwhile, in terms of fresh produce, we are well into spring.  And with spring, come asparagus and rhubarb.  More on asparagus later, but here's the rhubarb muffin recipe I have been making.  YUM!  They freeze well if you think you won't get through the whole batch within 2-3 days.  The idea was taken from one of my favourite cookbooks: Rise and Dine Canada.  (I work it out to 6 points per muffin for those on WW, but you could bring it down to 4 by omitting the pecans.  That said, the pecans make the muffins.)


Rhubarb Pecan Muffins


1 c flour
3/4 c whole wheat flour
1/2 c sugar
1 1/2 tsp b powder
1/2 tsp salt
1/2 tsp b soda
1/2 c chopped pecans
3/4 c fresh squeezed orange juice
1/4 c canola oil
1 egg, beaten
1 1/4 c chopped rhubarb
2 tsp orange zest

Preheat oven to 350.  Mix together flours, sugar, b powder, salt, b soda and pecans.  In a separate bowl mix together orange juice, oil and egg.  Mix in rhubarb and orange zest.  Add wet mixture to dry mixture and mix quickly.  Spoon into greased or paper lined muffin pan.  Bake 25-30 minutes.

Pizza Dough in the Bread Machine

Kids love making their own pizzas.  I love being able to control what goes into (and onto) their pizzas.  Win-win.  Below is the bread machine pizza dough recipe I use most often.  The recipe yields enough for 2 meals for our family, if served with a side salad.  Once the dough has risen, I put it into ziploc bags and throw it in the freezer.  (Defrost for about 12 hours in the refrigerator and bring to room temperature before rolling out, topping and baking.)

If you have a bread machine, I highly recommend Beth Hensperger's The Bread Lover's Bread Machine Cookbook, which I got a number of years ago at Williams Sonoma.

Whole Wheat Pizza Dough


1 1/3 c water
1/4 c olive oil
2 1/2 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
2 1/2 tsp bread machine yeast

Place ingredients in the pan in the order recommended by the manufacturer of your bread machine.  Program for Pizza Dough or Dough cycle, and press Start.
When the machine beeps, press Stop and unplug the machine.  Turn the dough out onto a lightly floured surface.  Divide into the desired number of portions and flatten with your hand, kneading lightly if required.  Cover with a damp towel and let rest for half an hour.
Freeze as recommended above, or roll out, top and bake for 12-18 minutes at 450 degrees.*

* You'll have to experiment with temperature and timing based upon the toppings and pan you use for your pizzas.

Guilt Free Key Lime Pie

Okay, I'll admit it.  This is not really key lime pie.  I don't even use key limes, because they are small and fiddly and I can't be bothered.  But it is a lovely lime pie that is warmly received by adults and children alike.  And it began as a WeightWatchers recipe, so you can be assured it's as guilt free as a pie this tasty could ever be.  (I think it's 4 or 5 points per serving, assuming 10 servings.)  So indulge!  It might be a good alternative to all that chocolate this Easter weekend!

Creamy Lime Pie

105 grams reduced fat graham wafers*
2 tbsp butter
one tin low fat sweetened condensed milk
2 large eggs
1/2 c fresh squeezed lime juice**
1 tbsp grated lime zest

Preheat oven to 350 degrees.
Grind graham wafers in a food processor until fine crumbs form.  Melt butter and mix with crumbs until completely moistened.  Press crumbs into a 9-inch pie pan.  Place in refrigerator.
Combine condensed milk and eggs and mix until smooth.  Add lime juice and zest, stir until incorporated and pour into prepared crust.
Bake pie for 20-25 minutes.  Cool completely and serve chilled.

* If you don't have a food scale, this is about 1/4 of a 400g package.
** The original recipe called for lemons and lemon zest.  Give that a try too!

Summer Upside-Down Cake

I yearn for summer.  I want to have the windows open and forget my coat.  While it will still be some months before the fresh Niagara fruits are available, I wanted to make sure that I shared this recipe for when the time is ripe...  It is also quite satisfying with pears or apples, which are available year round.  And it is easy to put together and pop into the oven when guests sit down for dinner, so it is oozing and ready when the meal is done.  You can serve with ice cream or whipped cream if you wish.

Summer Upside-Down Cake

1 1/2 sticks unsalted butter
1/2 c brown sugar, firmly packed
enough fruit to cover the bottom of a 9x2 inch round pan*
1 c sugar
2 eggs, room temperature
2 tsp vanilla
1/2 white flour
1/2 c whole wheat flour
1 tsp b powder
1/2 tsp salt
1/2 c nonfat plain yogurt or sour cream

Preheat oven to 350 degrees.  Melt 1/4 c butter and brown sugar in a sauce pan over medium heat, stirring to combine.  Pour into a 9x2 inch round pan, spread evenly, and arrange fruit, cut side up, to cover the bottom.

Melt remaining 1/2 c butter.  Combine with sugar, eggs and vanilla and beat until smooth (2 minutes).  Reduce mixer to low speed and add flour, b powder and salt, mixing until just combined.  Scrape sides and add yogurt or sour cream, mixing again until just combined.  Spread evenly over fruit.

Bake until lightly brown and done through, approximately 1 hour.  Cool on a rack for 5 minutes, then invert onto a cake plate.**  Let cool for at least 10 minutes.

*  I have made it with halved pears and dried cranberries (reduce the sugar a bit), halved peaches, plums,  apricots and nectarines.  I think it would be great with cherries, although I am much too lazy to pit and halve them.  And it might work to sprinkle with pecans or walnuts as well.

**  Place the cake plate on top of the cake pan and flip quickly.  Then lift the cake pan up and away gently.

Minestrone with Cherry Tomatoes, Tortellini and Sausage

I am on a bit of a soup kick right now.  In my world, soup accomplishes two things:  it allows me to clean out the vegetable drawers in my refrigerator and, more importantly, it provides me with comfort.  It's been a tough year so far.  As the temperatures begin to rise and we are all able to spend a bit more time out of doors, I am hoping that my spirits too will lift.  In the meantime, I will continue to make soup!

Minestrone with Cherry Tomatoes, Tortellini and Sausage

2 tsp canola oil
1 c chopped onion
2-3 cloves garlic, minced
1/2 c chopped carrots
1/2 c chopped parsnips or turnips
5-6 c chicken stock
2 tbsp tomato paste
1 tsp dried basil
salt and pepper
1 1/2 c cherry tomatoes, halved
1 c dried cheese tortellini
1/4 c grated parmesan, romano or asiago
2 c baby spinach or chopped spinach, kale or collard greens (remember to remove the rib before chopping)
4-6 oz diced cooked sausage or salami

Coat pan with nonstick spray and add oil.  Saute onions and garlic until softened.  Add carrots, parsnips or turnips, stock, tomato paste, basil, salt and pepper.  Bring to a boil and simmer for around 12 minutes, until vegetables are just tender.  Stir in cherry tomatoes, tortellini and half of the cheese.  Cover and simmer until tortellini is cooked.  Add leafy greens and sausage and cook for a further 2-3 minutes.  Adjust consistency by adding more stock if necessary.  Garnish with remaining cheese.

Beef Barley Soup

I have always liked beef barley soup, but it was only with this recipe that I have been able to make it exactly the way I think it ought to taste.  Unlike most recipes, I tend not to fiddle much with this one because it is just the way I want it.  I make it whenever there's roast beef or steak leftover, for immediate consumption or freezing for another day.

Beef Barley Soup

6 oz diced cooked beef
1/2 tbsp canola oil
2-3 cloves garlic, minced
2 onions, diced
3/4 c diced carrots
2 c sliced mushrooms
1-2 parsnips or 1 turnip, diced
1 potato, diced
7 c beef stock *
1/4 c pearl barley
1 tsp dried thyme
salt and pepper
2 tbsp chopped parsley

Heat canola oil in a large nonstick pan.  Add garlic, onions, carrots and mushrooms and saute until tender.  Add parsnip or turnip, potato, stock, barley, dried thyme and beef.  Bring to a boil, reduce heat and simmer, covered, for 30-45 minutes.  Season with salt and pepper and stir in parsley.


*  When I don't have homemade beef stock on hand, I now use organic Better that Bouillon beef base, which is available at Loblaws.  The base comes as a paste which you can easily stir into boiling water to make the required amount of stock.  When I am using it for soups, I just add water to the pot and then stir the required measure of base right into the soup, rather than mixing the stock up before adding.  The chicken base is also amazing.  I highly recommend them.

Quinoa Tabbouleh

Will LOVES tabbouleh.  He discovered it this summer at a friend's cottage.  For a while, I was buying those packages of ready made tabbouleh from Costco.  Then I discovered this recipe, which I prefer over the versions made with bulgur.  Will thinks it is just great!

Minty Quinoa Tabbouleh

1 1/2 c quinoa
1 1/2 c diced tomatoes (I sometimes use halved grape or quartered cherry tomatoes)
1 c chopped parsley
1 c diced cucumber
1/2 c sliced scallions or finely chopped red onion
1/4 c EVOO
1/4 c fresh squeezed lemon juice
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/2 c chopped fresh mint OR 4 tsp dried mint
1 tsp salt

Cook quinoa according to package directions or your favourite method.  Let cool.  Transfer to a large bowl and toss well with all other ingredients.  Cover and refrigerate.  Adjust oil, lemon juice and salt before serving.

Diane's Basmati and Nut Pilaf

I love book club for a lot of reasons, but one of them is most decidedly the food.  The women in my book club are creative and enjoy food, so I am always being introduced to new foods and new food combinations.  At Christmastime we enjoy a potluck meal together, and this pilaf has become a regular, at my request!  Diane said I could share it, so thanks Diane!  As an aside, my kids love it too.

Basmati Nut Pilaf


1 c basmati
1 onion, chopped
1 clove garlic, crushed
1 carrot, coarsely grated (can add more)
1 tbsp canola oil
1 tsp cumin seeds
2 tsp ground coriander
2 tsp black mustard seeds (optional - I've never added)
4 green cardamom pods
2 c chicken stock
1 bay leaf
1/2 c unsalted nuts (cashews seem to be the favourite, but almonds work too)
salt and pepper
fresh coriander to garnish

Gently fry onion, garlic and carrot in oil for 3-4 minutes.  Stir in rice and spices, and cook for 1-2 minutes until all grains are coated in oil.  Pour in stock, add bay leaf and season well with salt and pepper.  Bring to a boil, cover and simmer gently until all water is absorbed.  Remove from heat and let stand 5 minutes.  Discard bay leaf and cardamom pods.  Stir in nuts and adjust seasoning.  Garnish with chopped coriander.

I Keep Getting Cabbage in My Organics Delivery!

We seem to have a lot of cabbage on hand these days.  I happened upon a great coleslaw recipe last week, varied it a little, and have decided it's a keeper.  The great thing about this coleslaw is that you can keep it in the fridge for 3-5 days, so it's always on hand when you need to add a quick vegetable to a meal.  You can vary the ingredients too, so don't feel tied to this exact recipe - use what's filling up your crisper!

Coleslaw


10-12 cups shredded cabbage (any variety - I like napa)
1-2 carrots, grated
1 onion, thinly sliced
1/2 red pepper, thinly sliced
optional ingredients:  green pepper, apple, celery

3/4 c vinegar
1/4 c sugar
1/4 c canola oil
2 tsp celery seeds
1 1/2 tsp salt

Toss vegetables (and fruit if using) together in a large bowl.  Heat remaining ingredients together in a saucepan, pour over cabbage mixture and toss well.  Let cool, cover and refrigerate.

Mom's Cherry Cheesecake

This is the cheesecake I grew up eating. And I liked it very much! I have only recently realized how much artificial whipped topping featured in my mother's desserts. Have to say, I still like this one very much. 

 

Cherry Surprise

1/2 c butter or margarine
2 c graham wafer crumbs
3 tbsp sugar
1 8 oz package cream cheese
1 c icing sugar
1 package Dream Whip (prepared with milk and vanilla)
1 can cherry pie filling

Melt butter or margarine. Mix with graham wafer crumbs and sugar and press into the bottom of a 9" x 13" pan.
Beat together cream cheese and icing sugar. Refrigerate until needed.
Prepare 1 package Dream Whip according to package instructions. Fold into cream cheese mixture. Spread over graham wafer crust. Top with cherry pie filling and refrigerate.

Vintage Frozen Pumpkin Parfait Squares

As previous postings will attest, I love pumpkin. I have made this recipe from my mother many times. Before posting it today, I decided to google the recipe to see where it might have come from. Turns out it is a "vintage" recipe, according to one website I found. It came from the label of a can of Libby's pumpkin, a picture of which I've attached alongside my typed version of the recipe. There is much comfort to be found in vintage recipes! Please do send me your favourites!

Mom's Frozen Pumpkin Parfait

1 1/2 c graham wafer crumbs
1/4 c sugar
1/4 c melted butter
1 1/2 c tinned pumpkin
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1 litre vanilla ice cream, softened
Optional - whipped cream and pecan pieces

Mix crumbs, sugar and butter and press into the bottom of a 9" x 9" pan. In a separate bowl combine pumpkin, brown sugar, salt and spices. Fold in ice cream. Pour into crumb lined pan, cover and freeze until firm.

To serve, cut into squares and let sit for several minutes. Can be topped with whipped cream and pecan pieces.

Grandma's Pistachio "Salad"

My kids thought Grandma's greatest culinary delight was the pistachio "salad" she made for them. The recipe originated in our family with my grandmother, who I believe served it as a dessert. I just found it on the Kraft recipes site, and they definitely call it a dessert. I think it's kinda retro, and would look nice at a potluck dinner, served in a crystal bowl.

Pistachio Pineapple Marshmallow Dessert

1 pkg JELL-O pistachio flavoured instant pudding mix
1 - 20 oz tin crushed pineapple, undrained
500 mL Cool Whip
1 c mini marshmallows
1/2 c walnut pieces, optional

Mix pudding mix with undrained pineapple and walnuts, if using. Fold in Cool Whip and marshmallows. Chill.

John's Barbecued Chicken

When I was at UNB, my freezer was filled with barbecued treats from Mom and John. Every time I was home, John would barbecue and freeze my favourite things, and then package them up for my flight back to Fredericton, so I could enjoy the taste of home even though I was far away. This chicken was THE BEST. I would often strip the frozen, already cooked, breasts into pasta sauce. It is truly best hot off the grill, though. I think I might make Hugh barbecue this weekend!

Chicken Napoli

4 skinless chicken breasts, preferably bone in
1/4 c lime juice
1/4 olive oil
1 envelope Club House Italian dressing and dip mix

Place chicken breasts in a large glass bowl. Combine other ingredients, pour over chicken and marinade in refrigerator up to 24 hours, turning frequently. Grill over medium heat, basting often with marinade.

Marinated Broccoli and Cauliflower Salad

While it may come as a surprise to some, my mother did actually prepare and serve vegetables! They were usually part of a high fat, high pleasure casserole type dish. Below is my variation on her cauliflower and broccoli salad. (I've reduced the oil A LOT.) I really like this, and often toss some cherry tomatoes in just before serving for colour. You can also add julienned carrots to the mix before marinading. I like to serve it in a clear glass bowl.

Marinated Broccoli and Cauliflower Salad

2 bunches broccoli
1 head cauliflower
1 c cider vinegar
1 tbsp sugar
1 tbsp dried dill weed
1 tbsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 c canola oil

Cut broccoli and cauliflower into small florets. Mix all other ingredients and pour over broccoli and cauliflower in a bowl with a lid. Cover and refrigerate for 24 hours, stirring and/or turning the bowl occasionally. Drain before serving.

Refried Bean Dip

Technically this recipe came from my mom's twin sister, Marie. However, my mother had taken it on as her own, and made it every time she came to Toronto to visit us. Mom was here for Hallowe'en this past year, and our neighbours got to enjoy it as well. I think I'll lighten up a bit on the cheese, and maybe add some fresh tomatoes and green onions, but otherwise, it's perfect as is. Serve with nacho chips!

Aunt Marie's Baked Taco Dip

1- 16 oz tin of refried beans
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 lb lean ground beef
1/2 c chopped onion
1/2 c salsa
1 1/2 c grated cheddar cheese

Mix together first 4 ingredients and spread into the bottom of a pie dish. Saute onions and ground beef until beef is thoroughly browned and layer on top of refried bean mixture. Spread salsa on top of beef, and top with cheese. Bake at 350 degrees for 25-30 minutes.

No Bake Banana Split Cake

This cake made the rounds in the 70s and 80s, appearing at most of the potluck dinners and showers I attended in the Tillsonburg area. My mom used to make it whenever nieces and nephews were coming. It bears a very vague resemblance to banoffee pie and really does taste like a banana split. I generally avoid Cool Whip, but I just learned that the company started using real milk and cream in original Cool Whip in 2010, so it is possible I'll actually make this cake! I always enjoyed it when my mom made it!

No Bake Banana Split Cake (aka Tillsonburg Delight)

2 c crushed vanilla or graham wafers
1/2 c butter or margarine, melted
4 bananas
one tin Eagle Brand sweetened condensed milk
1/4 c lemon juice
1 can crushed pineapple, drained
1 container Cool Whip
Cherries, strawberries, nuts and/or chocolate chips for decorating

Mix together crushed wafers and melted butter and press into the bottom of a 9 x 13 inch pan. Slice bananas over crust. Mix Eagle Brand and lemon juice and pour over bananas. Spread pineapple over top, followed by Cool Whip. Decorate as you wish and refrigerate until serving.