Tuesday, September 13, 2011

::Pecan and Warm Apple Salad::


1 cup (250 mL) pecans
1 head romaine lettuce
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) cider vinegar
½ tsp (2 mL) liquid honey
¼ tsp (1 mL) salt
2 to 3 grindings black pepper
2 oz (60 g) old cheddar, shaved about ¾ cup (175 mL)
3 red apples such as Cortland, Braeburn or Spartan, divided
1 tbsp (5 mL) butter
1 tbsp (5 mL) granulated sugar

1. Spread pecans in single layer on baking sheet. Toast in a preheated 350ºF (180ºC) oven 8 to 10 minutes or until very fragrant; cool. Meanwhile, tear or cut lettuce into bite-size pieces; there should be 8 to 10 cups (2 to 2.5 L). To make dressing, whisk oil with vinegar, honey, salt and pepper. Use a vegetable parer to shave cheese. Set both aside.

2. When ready to serve, core and slice 2 unpeeled apples into wedges about ¼-inch (5-mm) thick. Heat butter in a large nonstick or well-seasoned frying pan over medium heat. When hot and bubbly, add apple slices. Stirring frequently, sauté for 2 minutes. Increase heat to medium-high; sprinkle apples with sugar. Turning frequently, sauté apples another 2 to 3 minutes or until slightly golden.

3. Meanwhile place romaine into a large salad bowl; toss with dressing. Set aside 8 perfect pecans. Core and slice remaining raw unpeeled apple for garnish.

4. Add hot apples and remaining pecans to lettuce; toss. Serve immediately, garnishing each serving with raw apple slices, cheese shavings and reserved pecans.

Saturday, September 10, 2011

Homemade Flour Tortillas

I will never go back to store bought tortillas after making this recipe

Thursday, September 8, 2011

::Ontario Bean Soup with Basil::

Caelah and I made this recipe while studying the pioneering days. It is autumn comfort food. I made a few changes: I used celery salt, instead of celery. No potatoes. And just navy beans.

  • 1/4 cup butter
  • 1 large onion (Chopped )
  • 1 garlic clove (Chopped )
  • 4 medium potatoes (Cubed )
  • 4 medium carrots (Chopped )
  • 2 stalks celery (Chopped )
  • 6 cups chicken stock
  • 1 (28 ounce) can tomatoes (Chopped )
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 bunch fresh basil (Chopped )
  • 1 cup peas
  • 2 (14 ounce) cans romano beans
  • 2 (14 ounce) cans white kidney beans
  • 1 cup pasta shells
  • 2 tablespoons parsley (Chopped )
  • romano cheese (Grated)


  1. Saute onion in butter for 5 minutes.
  2. Add garlic, potatoes, carrots, and celery.
  3. Saute for 5 minutes.
  4. Add stock, tomatoes, salt, pepper, and basil.
  5. Boil, reduce heat and simmer for 10 minutes.
  6. Add green beans, peas, both beans and pasta.
  7. Simmer for 10 minutes.
  8. Add parsley and serve sprinkled with cheese.

Montreal Style Bagels

I have been making my own bread/buns for the last 6 months or so and now that I have that down to an exact science I decided to branch out into other types of yeast-breads.  Josh LOVES montreal-style bagels so when I found this recipe I thought I would give it a try.  It is amazing! and they really taste exactly like Kettleman's bagels.  I halved the recipe and did all the mixing/kneading in my food processor for 3 min. beacuse I don't like hand-kneading and my processor cannot handle more then 3-4 cups of flour at a time.
Here is the recipe