I have always loved iced coffee & iced tea. so usually, I brew a cup of coffee, put it over ice…if the coffee isn’t too strong, I will drink it black or sometimes I add milk. Last year I started making Cold Brew Coffee.
Continue reading “Cold Brew Coffee”
An old family recipe for a cottage cheese ‘pie’ baked in a square pan…so not really a ‘pie’ but not a square either! This recipe has a cake like bottom, cottage cheese filling & cake like top… slightly sweet but not too much sugar…baked to a golden brown. But it isn’t really a cake either! You will just have to make it & decide what to call it yourself!!
Continue reading “Dasha’s Cottage Cheese Pie”
I have always loved sprinkles.. you know what I am talking about! Those colourful crunchy little, sweet, perfectly straight, all the same size ice cream sprinkles? All my life I have only eaten them on ice cream. I ALWAYS get sprinkles on any ice-cream I buy & even at home….sprinkle sprinkle. But lately, to my immense pleasure, sprinkles have been popping up all over the place! On cookies! In cakes!!! On Cakes!! & I saw that they were even in the icing of an Oreo cookie!I love it! So this Sprinkle Birthday cake was exactly what I wanted to make & eat!
Continue reading “Vanilla Sprinkle Cake”
Brussel Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. Paired with Kale, this is so healthy & fresh.
Continue reading “Brussel Sprout & Kale Slaw”
My son bought me a new cook book .. Traditional Jewish Baking by Carine Goren. The pictures are so beautiful that they make me want to make everything in this book..& I might just do that!
The first thing I decided to make is a called Cheese and Crumb Cake to Die For. The picture in the cookbook is nicer then anyone I could get from my cake, but you should know that it is very good. The filling is no-bake, the crust gets baked but not for very long. The filling calls for a box of vanilla pudding mix which thickens this up without eggs. The problem was eating only one piece at a time! I served this dessert with a mix of blueberries & strawberries that I heated up & used some cornstarch to thicken & a touch of sugar too. I did not put much sugar in the fruit since I like the tartness of the fruit alongside the sweet cake.
Here is a link to the cookbook on Amazon
I found a bag of cooked shredded chicken in my freezer from a chicken soup I made recently. Since I love chicken pot pie & shepherds pie, why not combine the two but making it healthier by omitting the pastry shell from the potpie & the potatoes from the shepherds pie? Good idea? I think so!
Continue reading “Chicken Casserole Topped with Cauliflower”
I found this Asian salad dressing on Food.com. I use it periodically when I want to have an asian inspired dinner & need a salad dressing that goes along with that! I make a salad that has some greens, vegetables, nuts, sesame seeds & top with some wonton strips or chow mein noodles. This would also be good drizzled on some sautéed bokchoy, or any cooked veg!
Continue reading “Chicken in an Asian Salad Dressing”
I made this cake for Passover but I know it will be good anytime of the year so am posting it in dessert dishes!!
Continue reading “Meringue Cake with Dates, Nuts & Chocolate”
I love green beans but I don’t like them the way my mom served them!! We pretty much ate them from a can, warmed up & then they got cold on the plate…and they were a bit mushy….. but I do like them roasted! Sautéed is ok but I prefer them roasted. A bit charred and delicious! This recipe from bon appetit, is unique & very tasty,
Continue reading “Green Beans With Tomato Pesto”
I love this salad dressing. It is adapted from a recipe on the Canadian Living Magazine website. This is one of my ‘go-to’ salad dressings. The salad that I have put it on tonight has roasted sweet potatoes & roasted yellow pepper. lettuce, tomatoes,cucumber & sliced almonds. I like this dressing on a salad with a grain added to it. I use it a lot on quinoa salads … Kale salad would be good… the uses for this is endless I think!! There is a difference from this to a tahini sauce. Tahini sauce does not have vignette which is added in this recipe .
I made only 1 change to the recipe on the website, so my recipe is an inspired recipe that I adapted from the Canadian Living Magazine website!
Here is the recipe
Tahini Salad Dressing
Ingredients
1/4 cup olive oil
3 tbsp red wine vinegar
1 tbsp maple syrup
2 tbsp tahini
salt & pepper to taste
Method
The salad I made tonight
Roast 1 peeled sweet potato … I cut it into chunks, drizzled it with oil, wrapped it in foil & baked it until soft. Let cool This can take a long time, so I roasted this early in the day & put it in the fridge….
Roast 1 thinly sliced yellow pepper … put the pepper slices on a lined baking sheet, drizzle with oil & sprinkle some coarse salt on, put into a 400f oven & roast until soft..watch because the time depends on how big you have cut your pepper
6 cups of salad greens
2 cocktail tomatoes, sliced
1 mini cucumber, thinly sliced
sliced almonds, I just sprinkled some on the salad
Pour some of the dressing on the salad & toss! You will have leftover salad dressing. It will keep n the fridge for several days!
Enjoy!
Mother’s Day is an opportunity for families to get together & enjoy each other’s company! If you aren’t going out for brunch or dinner here are a few posts that you might want to check out for inspiration to cook up something delicious ! Enjoy the day! Enjoy your mom! You mom-in-law! Enjoy your kids! Grandkids! & relish in the memories of moms no longer with us, I will be thinking of mine & enjoying my beautiful family!
Here a few ideas for you to cook today!
Chocolate Chip Cookie Baked in a Skillet
However you spend the day, whatever you eat…hope you enjoy it!
I saw this cake in an email I received from King Arthur Flour. I like their recipes. I have made a muffin recipe from that website…Whole Wheat Blueberry Muffins
Continue reading “Vanilla Bundt Cake”
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