Coconut Milk Jelly

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Maya chose this for her birthday “cake” on her 7th birthday. I think the recipe came out of an old Canadian cookbook I had.

3 1/2 cups coconut water
1/2 cup half and half
3/4 cup sugar
1/2 tsp vanilla
2 knox gelatin packets
drop of red food coloring

Heat coconut water and sugar to boiling. Remove from heat.

Stir half and half, gelatin and food coloring together.

Pour boiled mix into gelatin, stir well and add vanilla. Pour into a pretty mold and refrigerate overnight.

Just before serving, loosen mold by gently going around the outside edge and flipping it on a platter.

Peach Crisp

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Yum!  That’s all I have to say.

4-5 peaches, sliced or two can peach slices, drained
1 1/3 cup brown sugar
1 cup flour
1 cup oatmeal (I use the quick-cooking kind.)
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter

Place peaches in a 9×9 baking dish. Mix everything else and drop onto peaches. Bake at 375 for 45 minutes. Serve warm with vanilla ice cream, or whipped heavy cream sweetened with a bit of brown sugar.

Pear-Blueberry Variation:

3-4 very ripe unpeeled pears, cored and cut into 1/2″ pieces
1 1/2 cups frozen blueberries

Substitute pears and blueberries for the peaches. If pears are very ripe, reduce brown sugar to 1 cup.

Erum’s Spicy Baked Mince Squares

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This recipe comes from Kumy’s sister Erum and it’s both easy and delish.  Thanks, Emum!

1 lb. ground beef
1/2 cup plain yoghurt
2 jalapenos, ground (use less if you don’t want it too spicy.  1/2 pepper is fine.)
2 eggs
1/2 tsp salt
1 tsp ginger puree
1 tsp garlic puree
2 tsp garam masala
1/2 tsp cayenne pepper (This makes it really spicy so add just a pinch if you don’t want it spicy!)
1 onion, thinly sliced and fried in oil until it’s nice and brown

Garnish:
2 jalapeno peppers (use less if you don’t want it too spicy)
1 Tbsp cilantro, chopped
lemon juice

Mix all and spread in a baking dish about 1/2″ thick. Bake at 350 for 20 minutes, then reduce to 300 and bake another 20 – 30 mninutes.

Remove from the oven and garnish with jalapenos, cilantro and lemon juice.  Slice into squares and serve with hot naan or pita bread.

St. Sophia’s Greek Orthodox Church’s Chicken Gyros

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I found this recipe on the internet once and noted it down, which is good because I couldn’t find it when I went to look for it again.   Also a great summer recipe when cucumbers and tomatoes are in the garden.

1 recipe Tatziki sauce (below)
1/2 lb. chicken meat, cut into thin slices
Greek seasoning mix (available in most grocery stores)
olive oil
pita bread
1/4 onion, sliced very thinly (slivered)
1/2 tomato, sliced very thinly

Sprinkle greek seasoning mix over chicken and saute chicken in a frying pan until cooked through.

Spread some olive oil on the pita bread and warm them in the oven for a couple of minutes. Cut them in half, and stuff with the chicken, onions and tomatoes.

Pour Tatziki sauce over and serve more on the table.

Tatziki sauce:

1 1/4 cup plain yoghurt
2 peeled & diced cucumbers
1 Tbsp chopped fresh dill
2 Tbsp Olive Oil
1/2 lemon, juiced
4 cloves garlic, finely chopped
1/2 tsp salt
1/4 tsp pepper

Mix all and check seasonings. Add salt to taste.

Colleen’s Blue Cheese Cheesecake

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This savory cheesecake is a specialty of my friend Colleen, who is such an amazing cook. It’s a beautiful appetizer (something I’m normally terrible at) and perfect for potlucks.

Most people are familiar with sweet cheesecake so this cheesy, tangy one is something totally new.    Colleen puts it on a large platter garnished with pretty globe grapes and serves it with crackers.  (She makes it with light cream cheese, light sour cream and light mayonnaise, and it’s delicious, too – so you can do that if you wish.)

Crust:
3/4 cup crushed club crackers (18-20 crackers)
2 Tbsp butter, melted

Mix in a bowl and press into one large or two smaller springform pans. Bake at 350 for 10 minutes.

Mix:
2 8 oz. packages of cream cheese
8 oz. of blue cheese
1 cup sour cream
2/3 cup mayonnaise
3 eggs

Blend all ingredients very well and pour into baked crust. Smooth the top and bake at 300 for another 45 minutes. ( Check at 40 minutes if  you’re making two smaller ones.) Remove from oven and let rest one hour. Gently loosen edge with a butter knife and chill the cheesecake for several hours.

To serve, just remove the sides of the springform pan, and place the cheesecake on a large platter, with crackers and globe grapes. This would probably also be delicious with sliced apples.

Faye’s Cukes and Onions

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Faye made this unusual dish for us once and said that whenever the Miracle Whip jar is almost empty, she make this dish.  I think it might be an eastern European dish, but I am not sure.  It is a great summer dish to make when cucumbers are ripe in the garden.

The combination of hot, buttery potatoes and the cool crunch of cucumbers with a creamy dressing is wonderful. Miracle Whip is a little sweeter than Mayo, so if you use Mayo just add a little sugar to add sweetness.

1 cup Miracle Whip (or mayonnaise)
3 cups water
2 Tbsp apple cider
1 tsp salt
1/4 tsp black pepper

Mix all in the miracle whip jar. (I just add everything in, close the lid and shake it like crazy.)

3-4 cucumbers, peeled, halved and sliced
1/2 – 1 onion, sliced

Put the cucumbers and onions in a bowl, and pour the dressing over them. Cover and refrigerate for several house.

1 lb potatos, scrubbed and cut into quarters, unless using new potatoes
1/2 to 1 tsp salt
2 Tbsp butter (more if you like lots of butter!)

Boil potatoes in hot, salted water until soft – usually 25 minutes or so. Drain.

On a large serving dish, lay down the potatoes, sprinkle with salt and butter generously. Spoon over cucumbers and onions mix with plenty of the dressing, and serve immediately.

Chicken Picatta

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I love the tart flavors of lemon juice and capers in this classic Italian dish, and it’s so quick! I often serve it with smashed potatoes sauteed in butter, since the tartness of the sauce blends really well with the potatoes. This recipe makes enough for 6-8 people.

Ingredients

8 boneless, skinless chicken thighs, flattened between layers of plastic wrap.  (I used a rolling pin to smash them and make them even. It’s important to get the chicken quite thin so it cooks quickly.)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup flour (use more if needed)
2 Tbsp butter
2 Tbsp olive oil

1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers, drained
2 more Tbsp butter
1/4 cup fresh parsley, chopped
One more squeeze of fresh lemon juice

Heat oil and butter over medium heat in your largest frying pan.  Season flattened thighs with salt and pepper.  Put flour in a flat bowl or pie pan, and dredge the thighs, shaking off the excess.  Drop the floured thighs into the frying pan without crowding, and fry for 3-4 minutes per side, until they are starting to get golden bits on them.  Remove from pan and add more thighs. Continue until all the chicken is cooked.

Add in the lemon juice, chicken stock and capers and bring to a boil.  Reduce heat and add the chicken thighs back in along with any juices that have collected on the plate.  Cook for about 5 more minutes, turning the chicken so both sides are saucy. Add the last 2 Tbsp of butter and stir gently to distribute it.  Taste to see if it needs more salt or pepper.  Place in a serving dish, give one more good squeeze of lemon juice, and sprinkle parsley.

Moroccan Squash & Chicken Tagine

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A tagine is a stew that’s cooked in a ceramic dish with a conical lid that sits on top of it, but you can also just cook it in a dutch oven. The original recipe called for a cup of golden raisins and 3 Tbsp honey, but I found it too sweet, so I’ve cut them both in half.  This recipe makes a nice, large batch.

Moroccan Spice Mix:
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp black pepper

Blend and set aside.

2 lbs. boneless, skinless chicken breasts and thighs, cut into large chunks
2 Tbsp olive oil
2 onions, cut in wedges
6 cloves of garlic, halved
5-6 saffron threads
2 1/2 to 3 lbs. of butternut squash, peeled, seeded and cut into 1″ cubes
1 cup chicken broth or water
1/2 cup golden raisins (optional)
1 1/2 Tbsp honey
1/4 cup fresh parsley, finely chopped

Rub 1 Tbsp spice mix on chicken. Heat oil in a dutch oven and saute chicken for 6-8 minutes. Remove and add a little more oil, than add onions, garlic and saffron. Cook 2 minutes and add squash. Add 2 tsp more of spice mix. Add chicken back in, and add broth and honey. Bring to a boil, then reduce heat, cover and simmer one hour, stirring very gently once in a while.

Add raisins and cook 10-20 more minutes.  Sprinkle with fresh parsley just before serving with Couscous, or whole wheat flour tortillas warmed in the oven.

Pineapple Pudding Cake

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If you’re crushing for a sweet treat, this cake is for you. It is a very semi-homemade type dessert (ie uses lots of packaged things) but is so good…

1 yellow cake mix, made according to directions and baked in a deep 9 x 13 pan
2 small packages instant vanilla pudding mix
3 cups whole milk
1 can crushed pineapple
3/4 cup sugar
Sweetened, whipped cream or Cool Whip

Bake cake, and remove from oven.

While it’s baking, heat pineapple and sugar in a saucepan until sugar dissolves and mixture becomes syrupy. Pour over hot cake.

Make pudding with mixes and milk. Pour over pineapple, and smooth. Refrigerate for two hours. Before serving, top with whipped cream or Cool Whip. Ridiculously good.

You’ll want to be sure to use a deep pan so there’s plenty of room for the layers of pineapple, pudding and whipped cream on top.