Fettuccine

I made Fettuccine, the way Mom taught me today. Boy, it's been so long since we've updated this blog hahaha. Anyways, here is the recipe :)

{Ingredients}

♥ shrimp OR scallops
♥ pasta boiled & drained
♥ 6 tbsps butter
♥ 2 tbsps milk
♥ 250 g shredded Mozzarella cheese
♥ few stalks spring onions

{Directions}

1) Fry shrimp with butter a little bit, until it smells, and butter is melted (low heat).
2) Add pasta and milk and cheese. Stir.
3) Garnish with spring onions.

Enjoy!      

Honeyed Chicken Teriyaki

MashaAllah our family really loves this recipe. I actually got a bunch of recipe cards at a garage sale, and this one looked appealing, so I tried it out and it was a hit! I made it tonight for iftar.. my daughter ate it for lunch and I've never seen her eat so quickly! I accidently burned the teriyaki sauce a little *blush* ... just goes to show you that I'm not a good cook, but I'm trying!

Great American Poultry At Its Best
Card # 1 Grp 5

Honeyed Chicken Teriyaki

Four Servings:

2 lbs chicken breast split, skinned and deboned

1/2 cup plain flour

1/2 teaspoons salt

1/8 th teaspoon pepper

2, eggs beaten

Oil for frying

GLAZE:

1/3 cup soy sauce

1/3 cuo honey

1 Tablespoon sugar

1 clove garlic, crushed

1 teaspoon fresh grated ginger

2 Tablespoons sesame seeds,
optional Celery for garnish.

Cut the chicken with 1 inch squares. For
appetizers, cut 1 inch squares.

2. Combine flour, salt, and peppers.
Dip in egg and coat with flour mix.

3. Pour 1/2 inch oil in a wide drying pan; place
over medium heat.

4. When fat is hot, add chicken, half at a time. Cook and turn as needed till chicken browns.
Cook 4 to5 mis for small pieces.
Cook 6 to 8 mins for large pieces.

5. Meanwhile heat soy, honey, sugar, garlic, and ginger.

6. Lift chicken from oil, dip and soy mixture and place on cooking rack in a baking pan.
When all chiocken is fryed and dipped, sprinkle with sesame seeds.

7. Bake 250 for 20 mins.
Brushing with glaze after 10 mins of cooking.

8. Serve hot at room temperature.
(source)

Chicken Casserole

Ingredients:

• 4 chicken breasts
• seasoning salt
• 1 pkg egg noodles
• 2-3 stalks chopped celery
• 2-3 chopped carrots
• 1 pkg cream of chicken soup (maggi)
• 3/4 brick of Mozzarela cheese (540g size)

Directions:

1. Cube chicken into bite-sized pieces
2. Fry with seasoning salt
3. Boul egg noodles + drain
4. Put egg noodles in bottom of glass pan
5. Add chicken on top of the noodles
6. Boil cream of chicken soup
7. Chop vegetables- add to dish
8. Pour soup over everything
9. Grate cheese and sprinkle over dish
10. Bake at 350 degres for 30 mins

Recipe Author: My dearest Mom :)

Orange Julius

Today we played in the sprinkler and sipped yummy Orange Julius that my little sister made:

Ingredients:

1 1/4 cups orange juice
1 cup water
3 tablespoons egg white or egg substitute
1 teaspoon vanilla extract
1/4 cup sugar
1 1/2 cups ice

Instructions:

Combine all of the ingredients except ice in a blender and blend on high speed for 15 to 30 seconds or until the sugar is dissolved. Add the ice and blend for another 10 to 15 seconds or so, until ice is mostly crushed yet still a bit coarse.

Makes 2 16-ounce drinks.


(recipe from here)

Black Forest Pancakes

On Sunday I went to see my sister and luckily she has a cherry tree in her backyard. She gave me a bag of cherries to take home and I made my favourite breakfast with them; black forest pancakes. I first saw these being made on tv on a show about a bed and breakfast and this is the recipe they featured. I couldn't find the exact recipe from the show but found this one which looks just like it and tastes out of this world.Enjoy!

Shrimp Curry

Here's something I made for supper last night. This is a favourite for my husband and I :) It's super simple to make, light on the oil, and still really tasty!


Ingredients:
250g/8oz frozen shrimp OR as much as desired
2 tbsp oil
1/4 tsp red chilli paste
1/2 tsp turmeric powder
2 cans coconut milk
1/2 tsp salt, or to taste
1/2 tsp sugar
4-5 cherry tomatoes or 1 regular tomato diced
2 tbsp lemon juice

Directions:
1. Clean the shrimp
2. Heat the oil in a shallow pan medium heat; stir in the red chilli paste and turmeric powder and fry for 1-2 minutes or till the oil seperates.
3. Add 1 can of coconut milk and bring to a boil, stirring constantly. Lower the heat to medium and simmer for 5-7 minutes. Add salt and sugar and the 2nd can of coconut milk. Boil for 3-4 minutes on medium heat.
4. Add the shrimp and tomatoes; simmer until the shrimp is cooked and the gravy becomes thick. Remove the pan from heat and stir in the lemon juice.
5. Serve hot with rice or roti (bread)

(Adapted from: Nita Mehta's Indian Cooking)

Jemput Pisang- Banana Puffs

This is a Malaysian dessert, and my step father makes them but I've been missing his cooking ever since I moved away from home! I'm so glad my mom posted this recipe today on her blog :D. My daughter helped me mix the ingredients together, such a quick and tasty treat, my guests loved them too! 


Jemput Pisang

350 g plain flour (sifted)
200 g brown sugar
800 g ripe bananas (mashed)
oil for deep frying

1. Mix sifted flour with brown sugar and mashed bananas.

2. Heat up oil in a wok.

3. When oil is hot, drop tablespoons of banana mixture into it. Deep fry till kuih turns golden brown.

4. Remove from wok. Drain well on a paper towel.

5. Arrange kuih on a serving plate. Serve with palm sugar and grated white coconut. (we don't do this and I have no idea why you should..could be for dipping or something.)

(recipe taken from Delicious Local Cakes and Kuih)

Edible Ant Hill

Pudding "Dirt" + Graham Cracker Crumb "Sand Hill" + Chocolate Chip "Ants" = Happiness

 

(Source: PreKinders)

Peanut Butter Banana Milkshake

My daughter helped me make this yummy milkshake today. I think my husband and I like it more than she did though!

 Ingredients:

5 tbsps smooth peanut butter
1 tbsp honey
3 scoops vanilla ice cream
1 small banana
1 cup cold milk

Directions:

Put all ingredients in a blender. Blend on high speed for 10 secs or until smooth. Makes 4 servings.

(Source: The Peanut Butter Cookbook for Kids)

Oriental Meatloaf

Last night was Canadian fare with an Asian twist; oriental meatloaves with mashed potatoes. This recipe turned out great because its one I've made before albeit 10 yrs ago! This was one of the recipes that dh brought back from Malaysia that's been rotting away in the boxes we shipped there in 2000.

My kids loved, loved this meal and my second son took fourths! Yes he is a growing teen but this is even more than usual. My 4th daughter asked me to make it again, also a good sign. Two kids were too scared to try it because of the green onions even though their siblings insisted you couldn't taste them. I asked them if it was better than the pizza and they said YES! (once again can I blame KitchenAid?)

So here are the recipes:

Mashed potatoes (everyone knows how to make these right?)

We used 17 potatoes (you won't need this much, lol)
Butter
Milk
Parsley

Cut and peel potatoes and boil till soft. Mash and add butter then milk so the butter will melt first. Shake on some parsley. I used dried.

Oriental Meat Loaves

Preparation Time:10 min
Baking time: 30 min
Makes 6 servings. ( I doubled it)

2 eggs
1/4 cup soy sauce
2 tbsp ketchup
2 tbsp brown sugar
2 garlic cloves, crushed
1/4 tsp ground ginger
1/2 cup fine dry bread crumbs
4 green onions including tops, chopped
2 lbs (1kg) regular ground beef

Preheat oven to 350 F. Lightly grease six individual loaf pans or a 9x5x13 loaf pan. (glass is better than metal believe me) Line the bottom with greased waxed paper.

Combine eggs, soya sauce, ketchup,sugar, garlic and ginger in a large bowl. Whisk together until blended. Stir in bread crumbs and finely chopped onions.

Add half the meat and work with your hands or a fork until evenly blended. Work in remaining meat and press into the prepared loaf pans.

Bake in centre of preheated oven for 30 minutes for the individual loaves or 1 1/4 hours for the large loaf. (To prevent a crust from forming, lay a sheet of foil loosely over the large loaf for the last 30 minutes of cooking)

Let cool in the pan for 5 minutes. Then turn out and brush with soya sauce.

About 324 calories per serving.

Banana Bran Bread

My 2nd daughter loves to make this bread especially for Eid. She always throws some chocolate chips into the mix. My friend tried it out and now wants the recipe. Its a Margo Oliver recipe from the Weekend Magazine Cook Book. Enjoy some nice fresh bread this winter.

Banana Bran Bread

1 1/2 cups sifted all- purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 cup shortening (I always use butter!)
1 cup sugar
1 egg
1 cup bran flakes (cereal)
1 1/2 cups well-mashed ripe banana (about 3 large)
1 tbsp. grated orange rind
2 tbsp. water
Heat oven to 350 degrees. Grease a 9x5 x3 inch loaf pan.
Sift flour, baking powder, baking soda,salt and nutmeg on to waxed paper.
Cream shortening (butter) and sugar together. Add egg and beat until fluffy. Stir in bran flakes, banana, orange rind and water.
Add dry ingredients and stir just to blend. Spoon into prepared pan and spread evenly.
Bake 50 to 60 minutes or until a toothpick stuck in the centre comes out clean. Turn out of pan and cool on cake rack.

Reese's peanut butter cups

I have the book and there is also a site you can go to with even more recipes. I have made the Mrs. Fields recipe and my kids too so many times the page is covered in dough splatters. I also make the Orange Julius recipe and yesterday my daughter made Reese's Peanut butter cups. My daughter forgot the cupcake holders but they still turned out fine. These were yumalish! These would be great for Eid! (why do I keep adding to my eid list?) Enjoy!

Ingredients
12 paper muffin cups
one 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt

Directions
1. Cut the top half off of the muffin cups so that they are shallower.

2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate or it'll seize up on you like day old Carolina roof tar.

3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.

4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.

5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.

6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so.

7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.

8. Finally, remember to take the paper off the outside of the peanut butter cups before eating them.

Makes 12 candies.

Strawberry Oreo IceCream Cake

Here's a recipe that a friend of mine gave to me last year. It's super delicious, and now the strawberry picking season is in, I thought I'd share it with everyone in case they go strawberry picking this year with their family and little ones.

Directions:

- Line a 8X4 inch loaf pan with tin foil (I use a glass pie plate)
- mash 2 cups strawberries in large bowl, stir in one can sweetened condensed milk and 1/4 cup lemon juice
- stir in one cup cool whipped topping to mixture and pour into pan
- chop about 8-10 oreo cookies into small pieces, add 1tbsp butter or margarine and mix
- place cookies over mixture in pan
- cover cookie mixture with tin foil and gently press cookies into mixture
- freeze 6 hours or until firm
(I skip the remaining steps because I just keep the cake in the freezer and take a slice whenever someone at home wants one)
- invert dessert onto serving plate when ready to serve
- remove tin foil. Spread 1/4 cup cool whip on top and sides of dessert
- slice 2 cups of strawberries and arrange on dessert

(Source: a friend)