Here is a recipe that Ernie requested from my mom.

I haven't had this but mom cooks it at Gail's when she goes to visit. Ernie said that Ta'haia loved it so he would like to cook it for her, she's pretty picky.

Mediterranean Beef Toss
serves 4.

1 red onion, peeled
2 small zucchinis
1 green pepper
1 28 oz can tomatoes, it says drained but mom doesn't
1 1/2 tbsp oil
1/2 lb ground beef
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1 tbsp balsamic or red wine vinegar
1 tsp dried leaf thyme
1 tsp dried sage, mom uses dried basil

Cut onion into thin wedges, keeping root end intact. Slice zucchinis into thin rounds. Cut green pepper into 1" chunks. Coarsely chop tomatoes. Heat 1 tbsp of oil in a large frying pan set over medium heat. Add beef, garlic and 1/2 tsp each of salt and pepper. Stir often until meat is no longer pink, about 5 minutes. Then remove from pan.
Add remaining oil to pan, add onion and cook stirring often, for 2 minutes. Add zucchinis and green pepper. Stir fry until zucchinis start to brown, from 3 to 5 minutes. Stir in tomatoes, vinegar, thyme, sage (basil) and remaining 1/2 tsp of salt. stir until hot, about 2 minutes.
Serve with rice noodles or big crusty buns.

Easy, Breezy, Cheesy

Baked Risotto with Asparagus and Spinach

Great on it's own for a veggie night or a supper side dish.

1 tbsp. olive oil
1 cup finely chopped onion, sautee onion in the oil and add
1 cup of arborio rice, mix well

add 1 bag of spinach and cook until wilts

add 2 cups chicken or veggie broth, simmer for 7 minutes

add 1/4 cup grated paremesan cheese and pour mixture into a greased dish

cover and bake at 400 for 15 minutes

add 1 1/2 cups of sliced asparagus to the rice and 1/4 cup more cheese, stir, cover and bake 15 minutes more


Very tasty and looks great!

Spice Up Those Breasts!

I made this the other night for supper. A nice flavour change to the standard freezer staple - boneless chicken breasts. A bit of an exotic, middle eastern flavour.

Lemon Spiced Chicken

Into a large ziploc bag add:

1/4 lemon juice, honey
2 tbsp soy sauce, rice vinegar, olive oil
1 tbsp fresh ginger, ketchup, grated lemon rind
1/2 tsp cumin, cinnamon, paprika
salt and pepper
- Mix well in the ziploc bag and add your chicken breasts

Let marinate for at least 2 hours or overnight, turning occasionally

Place chicken slights apart in a single layer in a shallow pan
Drizzle the marinade over
Bake at 400 for 35-40 minutes until done, basting with the sauce a couple of times

I used a little cornstarch thickner at the end to have a thicker sauce,

I served this with brown rice fried. (Diane, I love the sun brown rice you put me onto last visit to Winnipeg!)

Margaret

Cranberry Swirl Cheesecake With Cranberry-Raspberry Compote

Thought I'd share the dessert I served during our Christmas dinner.

Serves 12

For Cranberry Puree
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tbsp. grated orange peel
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 tsp. vanilla extract

For Crust
Nonstick vegetable spray
2 3/4 cups finely ground butter biscuit cookies or butter cookies (I used ginger snap cookies)
2 tbsp. sugar
1 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

For Filling
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tbsp. vanilla extract

Make Cranberry Puree
Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl (I did not do this step). Refrigerate at least 6 hours.

Make Crust
Spray 10-inch diameter springform pan with 2 3/4-inch high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter, blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.

Make Filling
Position rack in center of oven and preheat to 350 degrees F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.

Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.

Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.

Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated).

Remove pan sides. Serve cake with Cranberry-Raspberry Compote.

Enjoy!!!

Cranberry-Raspberry Compote (Yields 2 cups)
1 12ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tbsp. fresh lemon juice
2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. vanilla extract

Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated).

New Favourite Appetizer

Margaret

Hope everyone's Christmas went well, and everyone's belly was full. We had a nice, but quieter couple of days of meeting and eating here in Winnipeg. This is a new recipe I tried and will definately put in my regular appetizer tray.

Chicken & Brie Croustini

4 boneless, skiless chicken breasts (or you could use leftover chicken/turkey)
2 tbsp canola oil
salt and pepper

Croustini

2 cloves garlic, peeled and sliced in half
1/4 cup mayonnaise
8 oz Brie cheese
2 cups arugula
1/3 cup tart fruit preserve ( I used a spicey raspberry jelly I had, use something with a little kick)

Brush chicken breasts with oil and season and broil until done (about 7 min. each side)
Let coo and slice on the diagonal into 1/4 slices
(you can do this step the day before, or use your leftovers)

Rub one side of each croustini toast with garlic and spread a little of the mayo.
Top with a few arugula leaves and then one or two slices of chicken
Slice brie into thin slices, leaving the rind on and place on top of chicken.
Place chicken brie croustini under broiler for 5-7 minutes until cheese is melted and bubbling
Transfer to a platter and top with a spoonful of preserve, serve warm.

Happy New Year Everyone!

Yay, we're back!!

Yahoo, I hadn't checked back to see if anyone was here, thank you!!

I just started my Christmas baking today, I have 5 kinds of cookies baked, and am hoping the salted chocolate caramels I made before dinner, will set, new recipe. Here's a yummy, easy little sweet treat!

Peppermint Meringues

Ingredients

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed

Directions

1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Season's Eatings!

Margaret

I'm glad the Bistro has re-opened. I'm with you Kim on the New Year's Resolution. Like everyone, I have been busy getting the favourites ready to cook over the holiday. It will be nice to add something new. Enjoy the Holidays and looking forward to the recipes!

Back to blogging

Pegg - thanks for the boost - I really liked the idea of this blog and it's been neglected. I have some good recipes to share. Not sure if I'll get any up before New Years, but one of my January resolutions is to get back to the blog. Maybe we can start by sharing some of our favorite sweets / appetizers that we had over Christmas so next year we'll be all set. We can make a holiday recipe blog book. Merry Christmas to all!!

Christmas Party

I had my annual Christmas party last night and decided to make this dip that my sister-in-law had given me a couple of years ago. It was yummy!!!

Curry Mango Dip

1 package cream cheese
2 tbsp. milk or cream
1 tsp. curry
1 tsp. tumeric

1/2 jar mango chutney
1/2 jar red pepper jelly

Topping: 1/2 cup toasted pine nuts
1/2 cup raisins
chopped green onion

Beat cream cheese with milk, then add curry and tumeric. Spread on a platter. Mix chutney and red pepper jelly together for a second layer. Spread pine nuts, the raisins and onion over the top.

Hello Out There.....

It has been a long long time since any one posted here. Should we try this again? Get this blog rolling?

Is anyone else interested, I know Kim has her hands full with three little ones?

Georgie's Soup - Soooooooooo Good

Georgie’s Spicy Potato Soup
Ingredients:
1 pound ground beef
4 cups cubed peeled potatoes (1/2-in cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce ( I add a little more )
Directions:
In a Dutch oven or large kettle, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 6-8 servings (2 quarts).

Hey Everyone:

Glad you wrote Kim, our computer crashed just before Christmas and only got the new one last week. So it is good to see everyone back on.

Your potluck at Pegg's sounds like a good time. Don't forget to invite Mr. Merlot, he is very wise to have over, and often!

I've discovered the magazine Cook's Illustrated. Anyone else seen it? What a valuable resource to have in your kitchen. Only published 6 times a year, but it is a magazine that is often used by professional chefs. Ina Garten has written about her use of the magazine. I would definately recommend this one to check out, you'll see why. They also have a website, but you need to subscribe to be able to see the recipes.

Bistro 305 is back!!!

Hey everyone - after a long break, recipes are back on the blog and I want to get our sharing going. I think I have figured out how to have those who don't check everyday emailed when there is a new post. Check out the new recipes my mom has posted and I will be putting some new ones on in the next few days.

Helloooooo

Is anybody out there? Helloooo, I am hearing my own voice echoing in this blog...

Has everyone abandoned ship???

I'm back ... Try these new recipes

After my hiatus from our blog, thought I should share the following new recipes I tried and liked.

Grilled Chicken with Wheat Berry Salad

For the Salad:

1 cup wheat berries
8 cups water
1/2 cup toasted walnuts
1 medium Granny Smith Apple, peeled and chopped
1 celery stalk, finely diced
1/2 cup golden raisins or dried cranberries
1 cup seedless grapes, halved
1 green onion, finely chopped
2 Tbsp. chopped fresh parsley
Salt and pepper to taste

For the Meat:

6 boneless skinless chicken breasts
1/4 cup of vegetable oil
2 Tbsp lemon juice
1 tsp. curry paste or powder

For the Salad Dressing:

1/4 cup cider vinegar
1/4 cup apple juice
1 Tbsp honey
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp curry powder
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/4 cup canola oil

To Prepare Salad:

In a large bowl, completely cover the wheat berries with 2 inches of water. Soak for at least 8 hours or preferably overnight.

Drain the berries and bring 8 cups of water to boil in a large pot. Add the wheat berries and cook until tender (al dente) approximately 30 to 4o minutes. Drain and rinse lightly with cool water. Drain again and place the wheat berries in a large mixing bow. and season with salt and pepper. Add the walnuts, apple, celery, raisins, seedless grapes, green onion and parsley. In a small bowl, mix the cider vinegar, apple juice, honey, salt, cinnamon, curry power, black pepper, nutmeg and canola oil. Pour the dressing mixture over the wheat berries and stir to combine. Refrigerate until ready to serve.

Place the chicken in a non-reactive bowl. Combine the vegetable oil, lemon juice and curry past. Pour over the chicken and marinate, refrigerated, for at least one and up to 8 hours.

To Prepare Meat:

Preheat the grill. Cook the chicken until just cooked through, depending on the thickness, 6 to 8 minutes per side. Remove from the heat and serve with the salad.


NOTE: I made the following changes, I fried the chicken with salt and pepper, chopped and added to the wheat berry mixture. I omitted the cinnamon and added another stalk of celery. I added another 1/2 tsp of curry powder to the mix. I omitted the parsley, because I didn't have any. It was delicious.


Granola Bars

2 cups rolled oats (not instant)
1 cup chopped or whole unsalted peanuts
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup raisin or dried cranberries
1/4 cup unsalted sunflower seeds
1/4 cup unsalted pumpkin seeds
1 cup peanut butter
1 cup light brown sugar, packed
1/3 cup unsalted butter
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine salt
1 large egg

Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper, so that the paper hangs over the sides of the pan.

Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot, over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.

Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.

To cut, lift granola out of pan with parchment paper and cut into bars.


Honey-Almond Granola

4 cups large flake rolled oats
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup unsweetened large flake coconut
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 cup unsalted almonds, roughly chopped
1/2 cup honey
1/4 cup vegetable oil
1-1/2 tsp vanilla extract
1 cup golden raisins
1 cup dried cranberries
1/2 cup dried currants

Pre-heat oven to 325 F. Have ready 2 heavy-duty baking sheets

Stir together rolled oats, oat bran, wheat germ, coconut, sunflower and sesame seeds and almonds in a large bowl and set aside.

Heat the honey until melted. Add the vegetable oil and vanilla extract to the melted honey and stir until combined. Pour over the rolled-oat mixture and stir until the grains are evenly coated with the honey mixture.

Divide the ingredients between the two baking sheets. Place in the oven and bake for 25 minutes, stirring every five minutes. When ready, the oats should start to turn a light brown. Remove from the and place the oat mixture in a large bowl.

Stir the raisins, cranberries, and currants in a separate bowl. Then, mix into the oat mixture until the fruit and oats are well combined. When completely cooled, store in an airtight container. Keeps up to four weeks.

NOTE: Made a few changes, added pumpkin seeds and dried cherries instead of raisins and currants. Dried bananas are also a good addition. I also put the mixture on one large baking sheet.