Take-Out Style Pad Thai

So I recently finished school and have had more time to cook actual meals again! I had a real hankerin' (yeah I said hankerin') for some Pad Thai the other night and really didn't feel like waiting 30 minutes and then driving to pick up take-out. Now that I have time again I feel it's the right time to start challenging myself with ingredients I'm not familiar with and techniques that I don't use everyday. Alas, I decided to make Pad Thai myself. Anyone who has made it before knows this actually isn't that difficult and is probably laughing at me for thinking I would be "challenging myself" making Pad Thai.

Hubby Approval Rating:          3.5/5.0

The sauce was good but it tasted a little weak until you had a piece of shrimp which seemed to have the sauce attracted to it. It was pretty close to what we've had from take-out, just the sauce needed to be spread out better over the noodles - or just more sauce.

Take-Out Style Pad Thai

1/2 Package of Rice Noodles
2 Tbsp vegetable oil
2 Tbsp peanuts diced
1 Minced green onion
3 Cloves minced garlic
2 Tbsp tamarind sauce (you can find it at TnT Super Markets)
2 Tbsp sugar
4 Tsp fish sauce
Pinch chile flakes
1 Tsp peanut butter
1 Egg
1 hand full of bean sprouts
1/4 lime

Soak rice noodles in hot water until soft (5-6 minutes)
In a wok over medium heat add oil, peanuts, green onion, half hand full of bean sprouts and garlic
Add tamarind, sugar, fish sauce, peanut butter and chile flakes 
Squeeze in juice from lime and mix until blended
Add egg and cook until scrambled
At this point you can add pre cooked chicken or shrimp to the mix
Toss with rice noodles until evenly coated
Garnish with lime wedges, uncooked bean sprouts and diced peanuts
Serve hot and enjoy!
 

I was pleasantly surprised with how this turned out! A quick note of caution though, the directions on the back of the rice noodle packages will over cook the noodles with the technique used in this recipe.

Love and Noodles,
Dani

Better than "Restaurant Style Artichoke and Spinach Dip"

I absolutely love potlucks and one day when I was trying to think of what to make for one I came across a recipe that would change my life. This is my all-time favourite recipe. It's simple, it's quick, it's terrible for you, and it is DREAMY delicious. Spinach and Artichoke dip is typically something you don't see at potlucks, and when you do, it's almost never home made. This recipe is revolutionary... I'm serious, you will never find an easier, more delicious dip. If you have 15 minutes and a stove, you can make this recipe.

As a side note: as some of you may know, I'm taking a break from social media right now, but since I find writing and cooking so cathartic, I'll still be posting blog updates.

 

Hubby Approval Rating:                 4.0/5.0

"It would be a five if there was crab and shrimp in it" ... He won't judge it based on it just being a spinach and artichoke dip

                                                                                                                     Spinach and Artichoke Dip

1 8oz. brick of cream cheese

1/2 brick of frozen spinach (thawed)

1 cup of sour cream             

1/2 can artichoke hearts

1/2 cup parmesan cheese    

1/4 cup butter

3 cloves garlic                     
1 tsp onion powder

 

In a medium sized sauce pan, melt butter over medium heat

Mince garlic cloves and coarsely chop artichoke hearts

Add garlic, artichoke and spinach to butter (make sure spinach and artichoke is properly drained)

After garlic and artichoke is softened stir in sour cream and cream cheese

Once cream cheese is properly melted and combined, stir in parmesan and onion powder

Continue to heat on low until ready to serve

Serve warm with tortilla chips, crackers or french bread

I hope you get a chance to try this wonderful recipe. It is truly one in a million!

Cheese and Garlic,

Dani

Christmas Chaos

I can't believe it's been almost two months since my last post... shame on me. I have been cooking up a storm in that time and have a few gems to share with you. Since it's been so long I've decided to do something a little different... something special. I'll be posting three recipes today in a two part post and it's all about BREAKFAST (this one's for you Alan.)

Part 1: Wife Saver

When my brother and I were growing up there was always one thing we waited for every year on Christmas morning. No, not presents from Santa (though that was fun too) ... Christmas Morning Wife Saver. This has been a breakfast tradition in our house as long as I can remember. We'd wake up in the morning with our tummies growling, force Mom and Dad out of bed and tear into our presents. Mom would disappear into the kitchen for only 5 minutes or so and miraculously the most wonderful, savory smell of bacon, cheese, onion and egg would fill the house. This was something special - something we only ate once a year - and the thought of it has always warmed my heart ... and belly. This year was mine and Jason's first - just the two of us and the thought of Christmas morning without Wife Saver just wouldn't do. When we woke up that morning, Jason threw on the coffee while I threw the Wife Saver in the oven and just an hour later I felt like a kid again... this was Christmas, the way it should be. Funnily enough when my family
came over later that day my brother told me that Mom decided not to make it this year and he was very disappointed. I promptly offered him some of mine and within a matter of minutes half of my delicious Wife Saver was gone. - Well worth it to keep the tradition alive for my brother.

Hubby Approval Rating                           ?/5.0

Unfortunately since it's been too long since we had it, Jason can't remember what it tasted like and doesn't want to rate it. I do remember his exact words Christmas morning being "I guess I'll keep you around". I suppose that's a good thing.



Christmas Morning Wife Saver

16 Slices White Bread - crusts removed
16 Slices Bacon (or about 1 pound)
1 1/2 cups grated Cheddar Cheese
6 Eggs
1/2 Tsp Pepper
1 Tsp Dry Mustard
1/4 cup minced Onion
1/4 cup finely chopped Green Pepper
2 Tsp Worcestershire Sauce
3 cups Milk
Dash of Tabasco Sauce
1/2 cup melted Butter
Crushed Special K or Corn Flakes


- On Christmas Eve line the bottom of a buttered 9x13 glass baking dish with 8 pieces of bread. Cover the bread with all the bacon (cook before hand for a crisper texture), cheese and remaining 8 pieces of bread.
- Beat eggs, pepper, dry mustard, onion, green pepper, worcestershire, milk and tabasco. Pour over bread and refrigerate over night.
- Christmas morning, drizzle in melted butter and sprinkle with corn flakes or special K.
- Bake in preheated oven at 350 for 1 hour. Let sit for 10 minutes before serving.


Part 2: Tasty Toppings

One of the fabulous presents I received for Christmas was a waffle iron from Jason's Mom, Kim. I absolutely adore waffles and was looking forward to making this sweet treat with fruit topping, only I had no idea where to start. I prefer berries on my waffles and Jason hates them, so any time we want to have fruit topping I have double the work ahead of me. I searched online for two recipes, one with blueberries and one with apple for Jase. The two I found did not disappoint, I encourage you to give these a try, they are way better than any store bought topping - guaranteed.

 Hubby Approval Rating: (Apple Topping Only)     3.5/5.0

Why? "It wasn't as sweet as I was expecting and it would have been easier to cut without the peel on. The apples tasted really good and so did the sauce."

Apple Topping

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Directions

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Blueberry Topping

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• 2 cups fresh or frozen blueberries

Directions

In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles. 

Thanks for reading today's post. I hope you have your own Christmas traditions to share with me in the comment section below - or feel free to steal mine, you won't be sorry!

Bacon and Eggs,

Dani 

Happiness is... Hot Soup on a Cold Day

Lately the cold has been getting to me. I'm finding myself chilly and miserable a lot... too much in fact - I need to fix this. The solution to my winter weeping? A hot, rich, cheesy soup. I searched allrecipes over for a soup containing the vegetables in my fridge and a cheesy base but to no avail, so I took matters into my own hands: I made my own. For a first shot at making my own soup I have to give it to myself, it turned out just the way I wanted. This hearty blend of vegetables is sure to give you just what you're looking for as well!

Hubby Approval Rating?         4.0/5.0          Why? "I was expecting something more like straight cheese soup or closer to hamburger cheese soup. So I was a little disappointed at the lack of meat. Although, it was very filling and the potato was a pretty good substitute for meat (texture wise). It was light and tasty."

Dani's Cheesy Veggie Soup

1 cup cauliflower chopped    1 cup broccoli chopped

1 cup potatoes cubed           1/2 cup onion chopped

1/2 cup carrot diced              1 cup water

1/4 cup butter                         1/4 cup flour

3 cups milk                             3/4 cups Velveeta cheese

Salt and pepper to taste

- In a large sauce pan combine cauliflower, broccoli, potato, onion, carrot and water. Bring to a boil and cook until soft - about 5-10 minutes

- In soup pot melt butter over medium heat. Add flour stirring constantly and remove from heat

- Gradually whisk in milk and return to heat

- Gradually add Velveeta until melted

- Salt and pepper to desired taste.

Cauliflower and Cheese,

Dani

Phenomenal Pork Roast

On a recent trip to the local grocery store I noticed the pork shoulder was on sale. Now, typically I've been playing it fairly safe and only buying cuts of meat that I'm used to ie: chicken breast, ground beef, pork cutlets - we're talking basic, basic stuff here. So I thought I'd give something new a try - and it paid off! Not only was the pork juicy and tender it was packed with flavour. For a first attempt at pork roast I'm calling this one an exceptional success! 


*Note*  My camera is currently out of order and both pictures featured were taken on an iPhone.


Hubby Approval Rating:    5/5


Why? "It was well cooked, very tender and juicy. The sauce wasn't over powering but complimented the meat well. It was just really good." 

Herb Roasted Pork


1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

I think you'll enjoy the unexpected tanginess of this fabulous pork roast. I encourage you to try something new, outside of your comfort zone - it just might be worth it :)

Garlic and Soy Sauce,

Dani

Comfort Food with a Kick: Chicken Florentine Casserole

With it's cold weather and dreary days, October seems to be the month for comfort food. I've been wanting to try something a little different with chicken breast and this florentine casserole hit the nail on the head for me! It's a creamy, flavourful dish that is all in all WAY too filling to eat every night. 
I'd like to take a minute to tell you how I find most of the recipes I try. Because I am only new to living on my own and cooking for two, I don't actually have any cook books so I do what most modern people do when trying to learn something new: I hit the internet! 
Quite some time ago I came across the website: www.allrecipes.com, originally I used it to find recipes for cookies, cupcakes, any kind of baking really... nothing practical that one would make on an everyday basis. Now I rely on it most nights to help me whip up dinner! The great thing about this website is that you can search for specific recipes or by the ingredients you want and don't want - very useful when you have a picky eater in the house! When searching for a specific recipe, I find the best way to utilize this website is to pick based on high ratings and number of ratings. Also, READ the comments, often you'll find several people making the same suggestions to make the dish even better!

Chicken Florentine Casserole*

4 Chicken breast halves                1/4 cup butter
3 teaspoons minced garlic            1 tablespoon lemon juice
1 can cream of mushroom soup   1 tablespoon Italian seasoning
1/2 cup half-and-half                       1/2 cup grated parmesan
1 1/2 cups frozen spinach              1/4 cup mushrooms, sliced
2/3 cup bacon bits                          1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F
In a medium frying pan, saute spinach and mushrooms with 1 tablespoon butter

Melt the rest of the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and parmesan cheese. 

Arrange the spinach and mushrooms over the bottom of a 9x9 inch baking dish. 

Cover with half of the sauce mixture.

Arrange chicken breasts on top of the spinach and mushrooms, and cover with the remaining sauce mixture. 

Sprinkle with bacon bits.

Bake for 45 minutes, then sprinkle with mozzarella and bake for another 10 minutes

* this recipe has been altered from the original at http://allrecipes.com/recipe/chicken-florentine-casserole/detail.aspx

 Hubby Approval Rating      4.5/5

Why? "It was good but there was too much spinach"

Based on Jason's review I'll probably use half of the spinach next time and throw in some diced artichoke heart!

Chicken and Bacon Bits,
Dani

Playing Catch Up! The Chocolate Zucchini Cake.

Life has been hectic as of late and I haven't had a lot of time to update the blog - but rest assured, I'm still cooking, baking, etc. I have a whole arsenal of recipes to share with you that I haven't had a chance to write about yet!

Recently I have decided to look back at my favourite foods from when I was a kid and attempt a few of them. An all-time fave of mine is one that most people cringe and turn their noses up to - Chocolate Zucchini Cake, and if you haven't tried it before I know what you're thinking - ew. It's a moist, flavourful chocolate cake that DOESN'T taste like vegetables. Seriously, this isn't a lie like those commercials that tell you that all you can taste is the fruit in their fruit and veggie juice.

Looking back at my childhood I can remember my mom growing zucchini in the garden. Once they were HUGE my mom would pick the zucchini, my brother and I would groan in distaste knowing we would soon be eating them and within days we would magically be eating delicious chocolate cake wondering where the nasty old zucchini went. Yeah, she pulled a fast one on us.

So, you can imagine my surprise when I asked my mom for this recipe a few weeks ago and she couldn't remember which recipe I was talking about - this cake was such a memorable part of my childhood and she had no idea the impact it had on me.

Chocolate Zucchini Cake (Thank you Ancsineni)

1/2 cup butter                         1/2 cup vegetable oil

1 3/4 cup white sugar              2 eggs

1 tsp vanilla                            1/2 cup sour milk  (or sub. 1/2 cup milk and 1 tsp white vinegar)

2 1/2 cup flour                         4 tbsp cocoa powder

1/2 tsp baking powder              1 tsp baking soda

1/2 tsp cinnamon                     1/2 tsp ground cloves

2 cups finely diced* zucchini     1/4 chocolate chips


Preheat oven to 325 degrees and grease and flour a 9x13 baking pan
Cream butter, oil and sugar
Add eggs, vanilla and sour milk
Mix together all dry ingredients (except chocolate chips) and add to creamed mixture. Beat well with mixer
Stir in diced zucchini
Pour into baking pan and sprinkle with chocolate chips
Bake for 40-45 minutes or until toothpick comes out clean


* When I made this I was in a particularly lazy mood and decided to grate the zucchini with my cheese grater - it worked great!!


No hubby approval rating on this cake because lets put it this way - there's only 2 of us in this house and the cake was gone in a few days - 'nuff said.
I'd love to get some feedback on this recipe, so if you do get a chance to try it let me know what you think!


Zucchini and Cinnamon,
Dani