Muppet Show - Chocolate Moose

Here's how to make that chocolate Moose: A Great Canadian Dish! :0)

I swear to You that I did not cheat. This is actually the character it picked for me!!!

You Are the Swedish Chef

"Bork! Bork! Bork!" Your happy and energetic - with borderline manic tendencies. No one really gets you. And frankly, you don't even get you. But, you sure can whip up a great chocolate mousse

The Muppet Personality Test

It's just plain eerie how true that description is! LOL. :0) (Although, I must admit to my shame that I have never made a chocolate mousse.) I'd better remedy that soon!

:0) Mel

Popcorn anyone?

When's the last-time you had Jiffy Pop? Charles brought this nostalgic product home from the grocery store this week and I had to giggle. Brings back memories! How fun to watch it pop.

Popcorn is actually a very healthy snack food. A doctor recommended it to my friend as the best way to get a lot of fiber into her kid. :0) Granted, Jiffy Pop is not as healthy (or even as tasty) as homemade. It is super fun though.

My favourite way to have popcorn is with a wee bit of butter ;0) some funky seasonings from the spice drawer.

Well, gotta go eat some popcorn. Wish I could share!

:0) Mel

'The Joy of' Warm Potato Pancakes on a Cold Cold Day

I've been flipping through the joy of cooking for old faves. It's rainy and cold today and our heat is not working in our apartment (the landlord doesn't get back for a week!) So, what better excuse for warm comfort food? (and a fuzzy sweater straight out of the drier)? We used to make these when I was little; I've missed 'em! :0)

Makes about 12 three-inch cakes.
This recipe demands mature potatoes. (Russets that have been sitting in the cupboard for a while are great.) Potatoes don't do well in the fridge...

Peel and grate coarsely until you have:
2 cups grated potatoes (about 4 medium-sized mature russet potatoes)
Fold the gratings into a tea-towel and wring it to extract as much moisture from the potatoes as possible. Place them in a bowl. Beat well:
3 eggs
Stir them in the potatoes. Combine and sift:
2 tbsp all-purpose flour
1 tsp salt (and add a fresh grating of  and fresh ground pepper)
1 to 3 tsp grated onion (I like 2.)

I've changed the recipe to add:

1/4 tsp cayenne pepper, 
1/4 tsp paprika,
lemon zest (lots!)
Chopped Fresh herbs of your choice:  I used rosemary & cilantro make a nice mix (or 1/2 tsp dill weed)
3/4 tsp Madras spice
1/2 tsp vinegar
Heat in a skillet (deeper is safer, I find):
1/4 inch or more canola oil
Place spoonfuls of the potato mixture in the skillet, forming them into patties 3 inches in diameter and 1/4 inch thick. I like them as thin as I can get them, since they puff up a little. Thinner makes them crispier, of course. Brown then turn and brown the second side until crisp. (Flip them gently and away from you to avoid splashing.) Place on a plate with paper towel and pat dry with another paper towel to remove extra oil.

These are very best served hot (but they can be cooked in advanced and re-crisped under the broiler with a watchful eye...) I love them served with sour cream; though, the "Joy of Cooking" book suggests applesauce (no thanks!) ;0) Maybe chutney though (and sour cream) , mmmmm... that with a little extra of the Madras (or curry powder) would be delightful. :0P

Enjoy!
Mel

Cheddar Brocolli Soup with a base of Cheese Sauce (made with White/Béchamel Sauce)

This Broccoli Cheddar Soup starts with white sauce to which you just add cheddar & broccoli. :0)

The BEST White sauce or Béchamel sauce:
(from "The Joy of Cooking")

Very Basic: used not only for creaming foods like vegetables and fish but as a base for many other sauces.

Melt over low heat:
2 tbsp butter
For a delicate flavour, even commercial establishments have found no substitute for butter. Add and blend over low heat for 3-5 minutes:
1 1/2 to 2 tbsp flour
Stir in slowly:
1 cup milk
[For better consistency, you may scald the milk beforehand; but be sure--to avoid lumping--that the roux (flour & butter mixture) is cool when you add it. ]

Add:
1 small onion studded with 2/3 whole cloves 1/2 small bay leaf
Cook & stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350 degree oven for 20 minutes to cook slowly. (The oven interval also saves your time and hands for other kitchen jobs.) Strain the sauce.
Season to taste.
When I'm making cheese sauce, I add V.E. Giardino salt blend & four pepper blend. A grating of whole nutmeg, a sprinkle of paprika, 1/4 tsp dry mustard, and the tiniest pinch of Cayenne.

[For creamed dishes, use about 1/2 as much sauce as solids.]

Cheese sauce:

Prepare White/Béchamel Sauce
When it is smooth & hot, reduce the heat & add:
1 cup or less (or more) ;0) grated cheese
Stir the sauce until cheese is melted.

To make this into Broccoli Cheddar Soup, just add an extra cup of milk & gently steamed broccoli that has been diced. It's also great with Chinese Broccoli, Cauliflower, or Spinach.

Brown Rice & Cashew Patties with Coriander Sambal

This is indescribably scrumptious. I first had it when Esther (best m.i.l. ever) made it for Christmas, and we all started combining odd things to top it with. You will think I'm absolutely insane, but what we came up with is so good that I'll tell you anyway! Top it with the Coriander Sambal that is part of the recipe, Mango Chutney, and this is where it gets odd: Litehouse Ranch Dip (but with no bok choy.) If you hate it, you've only wasted one patty (and only endured one bite) so it's worth a try. ;0)

We like the patties smaller than they are in the picture above (Split that size into about three & serve it as a hot appetizer.)

Ingredients:

250 g dried chickpeas (OR use canned like a normal human being! heehee)
2 tbsp reserved chickpea (cooking or can) liquid
3 cups (650 g/1 lb 5 oz) instant brown rice
1 tbsp oil
1 onion, finely chopped
125 g (4 oz) roasted cashew paste
1 egg
60 g (2 oz) tahini
1 tsp ground cumin
1 tsp turmeric
1 tbsp lemon juice
1vegetable stock cube
5 tbsp tamari
1 small carrot, grated
1/2 cup (40 g/1 1/2 oz) fresh wholemeal bread crumbs
oil, for shallow-frying
2 tbsp oil, extra
310 g (10 oz) bok choy, trimmed & washed

Coriander and Coconut Sambal:

90 g (3 oz) fresh coriander (cilantro) leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded & finely chopped
1 tsp garam masala
2 tbsp lime juice
1/ cup (15 g/1/2 oz) shredded UNsweetened coconut

Directions:

1. Drain can of chickpeas, reserving 2 tablespoons of the liquid and warm them (keep warm). Or Soak chickpeas in water overnight. Drain. Place in a large saucepan and cover with water. Bring to the bowl and cook for 1 to 1 1/2 hours, or until cooked. Drain, reserving 2 tablespoons of the liquid.

2. Meanwhile, bring a saucepan of water to the boil and cool the rice over medium heat for 10-12 minutes, or until tender. Rinse well & drain. Keep warm.

3. Heat 1 tbsp oil in frying pan & cook the finely chopped onion for 2-3 min/'til golden. Set aside.

4. Mix the chickpeas, cashew paste, egg, tahini, cumin, turmeric, lemon juice, lemon juice, stock cube, reserved chickpea liquid & two tbsp of the tamari in a food processor until smooth. Add the rice & mix for a couple of seconds. Transfer to a large bowl; add onion carrot and breadcrumbs & mix well.

5. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick (or make em smaller for appetizers. Refrigerate for 30 minutes.

6. To make coriander sambal, finely chop all ingredients (in food processor) Refrigerate until use.

7. To cook the patties, heat the oil in a large deep frying pan over medium heat & cook in batches for 3-4 minutes each side (1-2 minutes for little appetizer size) or until golden & cooked through. Remove and keep warm. Wipe pan a paper towel. (You can skip the following bok choy step if you're making appetizers.)

8. In the same pan, heat the extra 2 tbsp oil and cook the bok choy, tossing for 1-2 minutes or until wilted. Pour on the remaining 3 tbsp tamari & toss through. Place the bok choy on serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.

[The recipe & picture is from "Vegetables: Best-Ever Vegetable Recipes" by Bay Books P. 98.]