J & M Cinnamon Buns

My daughter Jacki & I collaborated on this recipe & I think we came up with the MOST delicious cinnamon bun recipe ever!!

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Dasha’s Cottage Cheese Pie

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!!

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Cottage Cheese Muffins

I love these cottage cheese muffins. The recipe is from over 40 years ago! Our family has been making them forever! I think the original recipe was given to my mom by a friend of hers. Sometimes I would play  majong with my mom’s group & this friend of hers would make the cheese muffins to eat at the game. I always looked forward to them & never hesitated to play there.  I think of her fondly whenever I make them.

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Greek Pasta Salad

I love pasta salad, but the problem is sometimes I find that the pasta is quite tasteless & worse for me is if it is undercooked…or overcooked I suppose!  I realize I don’t love the vegetables in there either…I am not being critical of other peoples pasta salads…I just wanted to make mine a bit different & see how it turned out.

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Miso Vegetable Bowl ( first posted Jan/17)

YUM!!!
My daughter Jacki made this bowl for me one time when I was visiting her in Toronto. She saw the original recipe in Goop..Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!
It is beyond delicious, healthy, & vegetarian but you can add any protein you might like, chicken breast, salmon or  asian inspired beef strips. I would make a teriyaki salmon or chicken to go with this as the flavour of the teriyaki will compliment the miso dressing.
I served it with home-made green onion cakes that you can see in the bowl!
This recipe makes 2 servings
Ingredients 
For the Salad:
1 large sweet potato, peeled and cut into 1 inch cubes
1 small head of broccoli, cut into small florets
4 tbsp olive oil (divided )
2 cups of kale, removed from stalk and sliced thinly or you could use spinach if kale isn’t your thing!
2 tbsp sesame seeds
salt and pepper
Miso Dressing:
2 tbsp white miso paste
1/2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp tahini
1 tabs oil
1 tbsp maple syrup
1 1/2 inch of fresh ginger minced
salt and pepper
Cooked rice, quinoa or rice noodles to serve with the vegetables and dressing.
Directions
1 Make the dressing. Mix all of the ingredients together in a jar and shake (with the lid on!!) until well combined. (I always make my salad dressings in a jam jar)
2. Preheat oven to 375.
Line a being sheet with parchment paper or aluminium foil.  Put the cubed sweet potato onto the baking sheet and season with salt and pepper. Drizzle with 2 tbsp of olive oil and toss with your hands or a large spoon to make sure that the salt and pepper and oil are well distributed among the cubes of sweet potato.
Roast for approx. 20 minutes.
3. Add the broccoli to the potato on the baking sheet and drizzle with the remaining 2 tbsp of olive oil. Using a spatula , toss the broccoli and potatoes together and spread out evenly on the cookie sheet . Put back into the oven and roast for approx 15 minutes until the vegetables are cooked and starting to brown.
4. Remove the vegetables from the oven and put into a large bowl. Add the sliced kale to the hot vegetables and mix together, this will wilt the kale a bit, which i like.
* Option here is to toss the vegetables with the dressing or you can wait and drizzle it on top of them when serving
5. Put some cooked  rice or rice noodles in a bowl. Top with vegetables . Sprinkle sesame seeds on top!
Note: you can eat this without the rice, quinoa or noodles.

 

SMXLL

 

 

Quick Salmon in a Thai Green Curry

What is the big difference between Green & Red Thai curry ? The difference is in the type of chilis that are used… red chilis or green chilis. The flavours differ in that the Red Thai Curry paste is a bit spicier & the Green Thai Curry is a bit on the sweeter side. I have never used Thai Green curry paste before…  for no particular reason, just the recipes I have made use Red Thai curry, so I was interested in finding out if we would like this recipe..we did! Very quick & simple to make…. this is a good recipe if you do not have too much time to cook… or even if you do…it is delish!

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