Monday, 8 February 2016

Buttered Snow Peas and Carrots

2 servings
Preparation 5 min 
Cooking 10 min
100 calories per serving 


2carrots200 g
1 3/4 cupsnow peas170 g
1 tbspbutter, unsalted14 g
1 tbspchives, fresh [optional]3 g
1 pinchsalt [optional]0.1 g
ground pepper to taste


  1. Prepare the carrots and snow peas. Cut the carrots crosswise on the diagonal into thin slices (about ½ cm) Cut the snow peas crosswise on the diagonal into about ½ cm pieces.
  2. In a large saucepan of boiling water blanch the carrots for 5 min, until they are crisp-tender (al dente). Add the snow peas and continue to cook for 1 min, then drain them well.
  3. Put the vegetables back into the pan, add the butter, then salt and pepper to taste. Heat the vegetables over low heat, stirring, about 2 min, or until the butter is melted.
  4. Sprinkle with chopped chives and serve.

Oven-Baked "Fried" Drumsticks

Chicken drumsticks marinated, coated in bread crumbs and baked.
2 servings
Marinade 8 h 
Preparation 10 min
Cooking 1 h
350 calories per serving 


1resealable plastic bag  
4chicken drumsticks440 g
1/4onions, finely chopped50 g
1 clovegarlic, minced 
3 tbspcanola oil45 mL
1 1/2 tbspsoy sauce, low-sodium23 mL
1/2 tbspolive oil, to grease the sheet8 mL
2 tspDijon mustard 10 mL
1 tbspwhite wine 15 mL
3 tbspbread crumbs 22 g
1 pinchsalt [optional]0.1 g
 ground pepper to taste  
 aluminum foil  

Before you start

The drumsticks must be marinated overnight.


  1. Place the drumsticks in a resealable plastic bag. Finely chop the onion and mince the garlic, then add them to a bowl. Pour in the canola oil and soy sauce, then mix well. Pour the mixture into the bag, then seal it and turn it to coat the drumsticks with the marinade. Refrigerate overnight.
  2. Preheat the oven to 190°C/375°F. Line a baking sheet with aluminum foil. Brush generously with olive oil.
  3. Combine the mustard and wine in a large bowl. Remove the drumsticks from the marinade, scrape off any onion and garlic, then add the drumsticks to the bowl. Toss well to coat. Add salt and pepper. Put the bread crumbs in another bowl. For each drumstick, roll it in bread crumbs, coating it lightly but evenly, then transfer it to the prepared baking sheet.
  4. Bake in the middle of the oven for about 45 min. Increase heat to 205°C/400°F and continue to bake about 15 min, until the drumsticks are evenly browned and cooked through. It is not necessary to turn them.
  5. Serve warm or at room temperature.


The drumsticks may be marinated in advance and kept frozen, then pulled out when needed for a quick dinner.

Saturday, 6 February 2016

Yorkshire Pudding

1 cup sifted enriched flour
1/2 tsp salt
2 eggs
1 cup milk
4-1/2 tbsp beef drippings or fat

Sift and mix flour and salt.  Combine eggs and milk and beat with a rotary beater; add to flour and salt mixture and beat well.  Chill batter for 1 hour in refrigerator.

Place a 1/2 tbsp of drippings or fat in bottom of each muffin pan cup; heat in oven until fat is hot.

Place 3 tbsp of chilled batter in each cup (1/2 full).  

Bake in moderate oven 375F for 30 minutes.

Makes 9 individual puddings.

Whole Wheat Banana Bread

2 cups whole wheat flour
1 tbsp wheat germ
1 tsp baking soda
2 eggs
2 cups cut up ripe banana
1/2 cup honey
1/4 cup vegetable oil
1 tbsp lemon juice
1/s tsp vanilla extract
1 cup chopped walnuts

Measure flour, wheat germ, baking soda, and salt into a large bowl.  Stir to blend.

In food processor, combine the eggs, bananas, honey, vegetable oil, lemon juice, and vanilla until well blended.  Pour over flour mixture.  Add walnuts.  Stir with spatula just until blended.

Pour into a greased and floured 8 x 5 x 3" loaf pan.  Bake at 350F until sides pull away from pan and a toothpick inserted in the centre of the loaf comes out clean, 45-55 minutes.

Cool on rack before removing from pan.

For a less dense loaf of bread, substitute 1 cup of all purpose flour for 1 cup of the whole wheat flour.

Friday, 5 February 2016

Corn Bread

1 cup all purpose flour
1 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup milk
1-1/2 tsp lime or lemon juice
1 egg, beaten
2 tbsp lard, melted

Combine flour, cornmeal, baking powder, baking soda and salt in a bowl.

Mix milk and lime juice; add to dry ingredients along with egg and lard.  Mix well, but do not beat. 

Pour into a greased 11 x 7 x 1-1/2 inch baking pan.

Bake at 450F for 15-20 minutes, or until it is brown and a toothpick poked into the centre comes out clean.  Cool slightly and cut into squares.

Makes about 8 servings.

Thursday, 4 February 2016

Banana Granola Pancakes

1-1/2 cups whole wheat pastry flour
1 tbsp sugar
1 tsp baking soda
1-3/4 cups nonfat or low-fat buttermilk
2 egg whites, lightly beaten
2 cups sliced bananas (about 2 medium)
1/2 cup nonfat or low-fat granola

Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Stir in the buttermilk and egg whites. Fold in the bananas and granola.

Coat a griddle or large skillet with nonstick cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.

For each pancake, pour 1/4 cup of batter onto the griddle and spread into a 4-inch circle. Cook for 1-1/2 minutes or until the tops are bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.

Serve hot, topped with honey or maple syrup.

Makes 16 pancakes.

Tuesday, 2 February 2016

Banana Bread

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2-1/3 cups mashed overripe bananas

Preheat oven to 350F.  Lightly great a 5" x 9" loaf pan.  

In a large bowl combine flour, baking soda and salt.  In a separate bowl cream together butter and brown sugar.  Stir in eggs and mashed bananas until well blended.  Stir banana mixture into flour mixture; stir just to moisten.  Pour batter into prepared loaf pan.  

Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the centre of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Tomato Juice Cocktail

3 cups tomato juice
1/8 tsp pepper
3/4 tsp salt
1/4 tsp sugar
5 tsp lemon juice
5 drops Tabasco sauce

Shake ingredients together and chill thoroughly before serving.  Serve with tiny wedges of lemon.

Serves 6.

Monday, 1 February 2016

Spiced Cider Cocktail

2 cups cider
1/8 tsp salt
3 whole cloves
3 whole allspice
2 cinnamon sticks
1/4 cup lemon juice
3/4 cup orange juice
1 cup chilled ginger ale

Combine cider, salt, and spices in a saucepan; bring to a boil, then simmer about 5 minutes.  Cool and strain.

Add lemon and orange juices.  Sweeten slightly if desired.  Chill thoroughly.  Just before serving, add ginger ale.

Serves 8.


1-1/2 ounces of vodka
Orange juice

Pour vodka over cracked ice in a highball glass.  Add fresh orange juice to fill glass and stir briskly.