Berries n’ Cream Scuffins

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Scone + muffin = scuffin.

1 3/4 cup all-purpose flour
1/4 cup sugar
1/4 tsp baking powder
1/8 tsp salt
two handfuls of frozen berries
1 cup 18% cream

Sift together dry ingredients. Add berries and cream and mix until JUST moist. Plop into an ungreased, unlined muffin tin. Bake in a 350F oven for 15 minutes (or until turning golden brown on top). To remove, rotate spoon around the edges to loosen and the scoop out.

hats make it more fun!

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I wore my pin-striped hat out on the town last night and had a great evening despite being a cripple – i think crutches may be my next big fashion investment although neoprene braces are pretty stylish.

Veronica and i, the latter adorned with stunning fake eyelashes that aren’t worn nearly enough, took much time and effort preparing and debating for dinner. We decided to go to EAST on Queen St. near John. The wait wasn’t too long for a table, the decor was nice, the service was timely (except for Veronica’s water refill) and the food scrumptuous. The wonton soup was GREAT. I loved the broth and there were many wontons filled with meatie goodness floating in the bowl. It was an appetizer that could have been shared.

I had unique satay pad thai, which was tasty. To get the “house” version, with 3 shrimp added to the chicken, was an extra dollar. I’m not sure it was worth it. I don’t really consider prawns with their tails on to be chopstick food and earlier in the evening i had cut two fingers open… so the satay pad thai sauce on my bandaids was not fun. I enjoyed the meal very much, but think i would try something else next time.

Veronica ordered a mango tango chicken plate – breaded chicken, mango strips and a sweet sauce with other mixed veggies. It was very tasty and she said that she would like go for that order again.

I ordered a coconut milkshake for dessert (yummy) and we have decided that their dessert menu merits a visit in and of itself.

After that, we had a little time to kill, so we wandered into Chapters to purchase books 2 and 3 of the His Dark Materials trilogy. I controlled by bookbuying tendencies for once – the move is expensive and, well, the books are taking up the vast majority of the van (and Veronica dissuaded me – thanks DOLL!). I WANT, NEED, Can’t live without the book on the revitilization of Sade studies and erotica by Roger Shattuck, my favourite author who writes on Proust, and a collection of the interviews given by Primo Levi that was on sale for all of $6. Sniff! I left them behind.

We met up with Harley, Skrud and their two other teammates from an engineering conference, Eric and Alexei, at Smokeless Joes – a pub on John. The pub is pretty small, but a lot of the crowd filtered out after we had been there about 30 minutes. It’s in the basement, but the decor is nice and pubbie and they have over 250 beers available. There were three i liked! I ordered a Kronenburg (all-time fave and classic), Veronica ordered a Mort Subite – which was EXCELLENT, and there was a German cherry beer that Harley ordered and didn’t like so gave to me. Yummy. Beer with codeine = craziness.

Skrud, Harley and Alexei regaled us (and the rest of the club district) with drinking songs. Very raunchy drinking songs. It was fun. Thanks for taking us out boys!

We missed the last train South bound from Osgoode, but decided it would be more economical to take the last train North to Downsview and then take a cab East to the Diamond Shack – it was. I paid $16 with tip in for a cab home instead of the usual $30-something. I pointed out to Veronica that this is the last time we will be stuck needing an expensive cab home – i think the ride from my new house to the downtown core is about $15 (but it’s also totally walkable on a nice night).

I have TONS of work to do, on top of the packing, and two bad knees, so i am going to get on that. Five posts left before the big move to another domain- i know you are excited.

“avoidance” sausage curry

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so named for its incredible ability to help one avoid eye-contact when having a conversation and avoid readings and translations that should be completed.

This is a 100% original recipe – be warned. I really liked it though!

Ingredients:
1 lb mild italian sausage
1/2 cup dried lentils, cooked as per package directions
1 can V8 juice (any veggie blend will do)
1/2 small onion, diced
2 carrots, diced
1 garlic clove, minced
2 tbsp curry powder
1 cup slow-cooking rice
Parmesan cheese

1. Fry italian sausage in a large pan over medium heat, removing the meat from the casings and breaking into small bits with your spatula/wooden sppon. Cook right through and them remove with a slotted spoon into a bowl lined with paper towels (to absorb nasty grease).
2. Meanwhile, cook rice as per package directions substituting a tomato juice for water. Add enough water to follow the directions, but no more.
3. Drain pan of grease and return sausage to pan adding onion, carrots, garlic and curry powder over a medium heat until onion is translucent.
4. Add lentils and rice to pan. Mix quickly.
5. Serve with parmesan cheese on top.

Roasted Halibut in Creole Sauce

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Cooking is much more “therapeutic” than therapy, which made me very depressed this morning and into the afternoon. What makes this recipe so great is how inexpensive it was – because i stole the halibut. The Loblaws in North York has converted most of its cashier lines to self-serve machines and they don’t work very well. When the machine i was using freaked out when i tried to scan $30 worth of fish and then the attendant took over three minutes to come and help me, i decided that i wasn’t going to pay for the fish. Apparently this one act has proved that i am starting to fit in at the Diamond Shack.
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BAKED HALIBUT WITH CREOLE SAUCE
Fish to serve 6
Juice of a lime
Pepper to taste
Butter
1 c. water

CREOLE SAUCE:
1 sm. onion, chopped
1 green pepper, chopped
1 stalk celery
1 tbsp. butter
1 level tbsp. flour
1 lg. can tomatoes
1 can select mushrooms (save juice)
1/2 c. mushroom slices
a splash of red wine

If using frozen fish, thaw completely. Line a cookie sheet with foil. Place fish on pan. Pepper and salt to taste. Add lime juice and butter fish well. Add 1 cup of water. Bake until done, about 45 minutes to 1 hour, in a 350 to 400 degree oven. Serve with sauce.

CREOLE SAUCE: Cook onion, green pepper, and celery in a skillet with 1 large tablespoon of butter from 10 to 15 minutes, until tender but not brown. Add flour and cook 2 minutes. Add tomatoes, mushrooms and wine. Cook 10 minutes using juice of mushrooms as part of the liquid. Spoon over fish as it is served.

Chocolate-Cranberry Fudge for Dummies

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This recipe is no-fail. Excellent for avoiding long Latin translations, piles of library books and impending deadlines.

Ingredients:

1 2/3 cup granulated sugar
2/3 cup evaporated, sweetened milk
2 tbsp butter
2 cups semi-sweet chocolate chips
2 cups marshmallow
1 tsp vanilla extract
1/2 cup dried cranberries

Line an 8 inch brownie pan with waxed paper or parchment paper.

Measure out last four ingredients into a bowl ahead of time for speediness later.

Melt, over medium heat in a saucepan, first three ingredients together and bring to a rolling boil, stirring constantly, but not vigorously. Let boil for just under 4 minutes, or until the mixture begins to thicken.

Remove from heat.

Mix in last four ingredients until marshmallows are melted. Pour into prepared brownie pan and either refrigerate or, ideally when it’s chilly outside, cool outside.

Cut into bite-size pieces. Eat with a TALL glass of milk.

I love veggie pie!

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By far the best weird thing that i have made this semester (the lamb stew was good too as was a spaghetti sauce) is a lentil pie. I wanted to take a picture, but SOMEONE has made off with my camera…hmmm… i wonder who that someone might be? Not a very curvy roommate who had me sit in a lingerie shop getting lectured by the sales clerks for my non-bra wearing habits while she was being fitted for TWO HOURS! LOL.

Here’s the recipe – if you have some lentils on hand from a soup, i seriously consider giving it a try. It’s easy, smells great and tastes scrumptuous too.

Lentil Pie

Ingredients:
One pie shell (can be bought frozen)
Olive oil
1 diced onion
1 diced garlic clove
1 diced carrot
1 diced celery stalk
1 1/4 cups of green lentils (red might be fine too)
1 small can (398ml) of italian tomatoes
2 tbsp sesame seeds
2 tbsp capers
1/2 tsp savory
3/4 cup mozzarella (or old cheddar)

1. Pour lentils into a small bowl filled with water in order to let them soak a little while you start the recipe.

2. In a large saucepan, fry onion and garlic in olive oil over medium heat until transparent. Slowly add all other ingredients except cheese and bring to a simmer stirring often. I suggest mashing in the italian tomatoes, they will break up easily, but make a very nice consistency. add the lentils last, but don’t forget to drain them first.

3. Let reduce for about ten minutes (while your oven is preheating to 350 F)

4. Pour filling into (defrosted) pie shell. Cover with cheese.

5. Bake in preheated oven for 20 minutes or until both crust and cheese are a browning.

Yield: 4 VERY FILLING servings.

I will likely add some parmesan to the filling next time… if you want to be creative. I also cannot come up with any reason not to use other veggies on hand, like peppers and mushrooms.