Shish Kebabs with Beef Marinade

With barbecue season in full swing. Jay D's barbecue sauce is a welcome addition to barbecue season. This marinade will make the cheapest cuts tender. You will want to make a double batch of the sauce, as one batch was not enough to marinade and serve with the cooked kebabs

Shish Kebabs with Beef Marinade
by Nancy Follwell
Recipe adapted from my mom

1 pound steak cubes (I used top round)
1 yellow pepper, large chunks
1 yellow onion, large chunks
10 shish kebab skewers

Soak skewers in cold water while making the marinade (recipe follows). Drain the beef cubes from the marinade and alternate beef, peppers and onions on the skewers.. Before placing on the grill, baste both sides with more marinade. Grill kebabs until done to your liking. Serve kebabs with warmed Steak Marinade.

Steak Marinade

1/2 cup Jay D's Louisiana Barbecue Sauce
1/2 cup ketchup
1/2 cup water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
2 teaspoons oil

Make double batch of marinade. Add ingredients to a small pot and heat to boiling. Let cool to warm and pour over the meat (do not pour the boiling Steak Marinade over the beef or it will cook the meat).  Let rest for several hours, overnight is best. Drain meat and add remaining marinade to a small pot, heat and serve with the cooked kebabs.

Mixed Vegetables with Chicken Salt Spice Blend

Since it is barbecue season and there is a nice vegetable assortment in Korea, I made a Chicken Salt spice blend to go with them. The mixed vegetables can be made on the barbecue or in the oven, but since it is raining we made them in the oven.

Mixed Vegetables with Chicken Salt Spice Blend
by Nancy Follwell

Chicken Salt Spice Blend:
3 Tablespoons brown sugar
1 teaspoon Chicken Salt Lime
1 teaspoon Chicken Salt Barbecue
1 teaspoon Chicken Salt Turmeric
1 teaspoon Chicken Salt Original
1/2 teaspoon Chicken Salt Red Pepper

Mix all ingredients together and place in a shaker container.

Mixed Vegetables:
Brussels sprouts, cleaned, cut in half
Zucchini, 1-inch slices, cut in half
White mushrooms, cleaned, trimmed, thick slices
Brown mushrooms, cleaned, trimmed, thick slices
Yellow & red peppers, cleaned, cut in strips, then in half
Sweet potato, peeled, cut into thick chunks
Or whatever vegetables you have on hand.


Preheat oven to 400°F.

Place vegetables on an oven tray and pour 3 Tablespoons of olive oil and 2 Tablespoons Spice Blend over the vegetables. Toss to coat. Bake for 15 to 20 minutes until vegetables are tender. When they are done, sprinkle one more Tablespoon over the vegetables.

Vegan Meatballs

My friend, Janet, came for a visit to Korea. As she is now vegan, we decided to have some fun baking these wonderful meatballs with the Textured Vegetable Protein she brought with her. These are really delicious. Serve with your favourite sauce.

Vegan Meatballs
by Nancy Follwell and Janet Grice

1 cup warm water
1 heaping Tablespoon Low Sodium Chicken Salt
2 cups TVP (Textured Vegetable Protein)
1 large onion, cut into quarters
2 garlic cloves, peeled and halved
1/2 cup cilantro
1/2 cup firm tofu
1/2 Tablespoon Barbeque Chicken Salt
1 cup cooked rice (I used Jasmine)
1 cup vegan breadcrumbs
2 Tablespoons olive oil

Place the warm water in a bowl, add the Low Sodium Chicken Salt and stir. In a food processor, add the broth and the remaining ingredients. Pulse to combine.

With a medium scoop, make meatballs and place on a greased baking tray. Bake at 375°F for 40 minutes.

Doenjang Guk - Korean Soybean Paste Soup

I have adapted this Korean soup recipe, Soybean Paste Soup, to the Instant Pot to make it easier.  

Since living in Korea, I have had this soup many times, as it is a favourite side dish with Korean Barbeque. I have wanted to make it, but I did not know how it was made, or how to attempt it.  My Korean/American friend advised that the website for My Korean Kitchen, was the place to go.  I copied pictures of the items needed and headed to my local Korean grocery store and I was able to find everything. I will now be making this soup often, as it is delicious, and tastes just like the soup from local barbeque.   

Doenjang Guk - Korean Soybean Paste Soup

by Nancy Follwell
Adapted from My Korean Kitchen

1 large Korean zucchini*, 1/2-inch slices, cut into 4

4 small Shitake mushrooms, stem removed, sliced

1/2 small onion, sliced 

125 g tofu, medium firm, cut into small rectangles
1 package Enoki mushrooms, trimmed 2 inch from stems
4 1/2 cups stock (ingredients follow)

Stock:
6 cups water

2 Tablespoons dried seaweed

1/2 Tablespoon anchovy granules

Trimmings from zucchini, onion and mushrooms

Soup seasoning sauce:

3 Tablespoons Korean soybean paste (Doenjang)

1 teaspoon Korean chili paste (Gochujang)
1 teaspoon minced garlic

Start by making the stock, adding all stock ingredients to the Instant Pot. Place the lid on the cooker, lock, press "Soup", adjust time to 5 minutes, high pressure.  When time is up let cooker go into "Keep Warm" mode and change time to 10 minutes.  Then press "Cancel", turn steam handle to "Venting" for a 10 minute natural release. Release the lid and remove the insert with pot holders and strain the stock with a fine mesh sieve and cheesecloth, into a pot, to remove all particles. Clean the insert and place back into the Instant Pot, along with 4 1/2 cups of the stock.

Turn the Instant Pot back to "Soup". Wait 5 minutes until stock warms up again. Mix together the Soup Seasoning sauce ingredients into a small dish and with a fine mesh sieve, sieve through and add into the stock. Discard sauce that does not go through the sieve.  

Add all remaining ingredients, except the Enoki mushrooms.  Place lid on the cooker and leave for 5 minutes. When time is up, set to "Keep warm" and add the Enoki mushrooms. 

The soup is now ready to serve. I like it with some rice, especially if it is too spicy, but can be eaten on its own as well.

*NOTE: If using an American zucchini, add at the end with the Enoki mushrooms.

  

Butter Chicken

I have made Butter Chicken for years, but my usual recipe did not work in the Instant Pot due to the chicken being marinaded in yogurt. I have been experimenting and I hope my husband is not too tired of it, as the fridge is full of attempts! Here is the one that turned out the best and I hope you enjoy it too!

Butter Chicken
by Nancy Follwell

1 Tablespoon red curry paste
1 teaspoon garam marsala
1 teaspoon cloves
1 teaspoon cinnamon
2 teaspoons brown sugar
1 teaspoon fresh ginger, minced
1 Tablespoon fresh garlic, minced

1 Tablespoon olive oil
1 Tablespoon butter

1 large onion, diced
1 teaspoon salt
1 pound chicken tenderloins, cubed
1 6-ounce can tomato paste
1 14-ounce can coconut milk
1/2 cup Greek yogurt

Turn on the Instant pot and press "Saute. While it warms up to hot, place red curry paste, garam marsala, cloves, cinnamon, brown sugar, ginger and garlic into a bowl. When the Instant pot reads hot, add the olive oil and butter, when it sizzles, add the onions, and salt. When onions become soft, add the bowl of ingredients, stirring to release their aromas.

Add the chicken, mix together and cook for two minutes. Then add the tomato paste and coconut milk, stirring to remove stuck on bits from the bottom on the cooker. Place the cooker lid on, lock and select "Poultry", and adjust the time to 3 minutes. When the time is up, quick release the pressure. When ready, open the lid, stir and mix in the yogurt.

Serve with Jasmine rice.

Mini Cereal Cheesecakes

Yum, who doesn't like cereal?! I only had a few days to get my recipe in to meet the challenge deadline and wow these turned out amazing!! Easy and beautiful, a winning combination.

Mini Cereal Cheesecakes
by Nancy Follwell

Recipe adapted from Handle the Heat's Chocolate Covered Cheesecake Bites

Crust:
1 cup Trix
1 cup Chocolate Cheerios
1 cup Golden Grahams
5 Tablespoons butter, melted

Filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 large eggs
1 Tablespoon lemon juice
1 teaspoon lemon extract
1 Tablespoon flour

Chocolate coating:
16 ounces semisweet chocolate
4 Tablespoons coconut oil

Decorate with Trix, Chocolate Cheerios and Golden Grahams

Crust:
Preheat oven to 350°F. Line a 9 x 9 baking pan with foil and coat with cooking spray.

Grind the cereal to coarse crumbs and measure 1 1/4 cups and place in a small bowl. Add the melted butter and stir together. Press into prepared pan and bake 10 minutes. Reduce heat to 325°F

Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the sour cream, eggs, lemon juice, lemon extract and flour, beat until combined. Pour on top of crumb mixture and bake 30-35 minutes, until puffed up and centre is set. Let cool completely and freeze for at least three hours before the next step.

Chocolate coating:
Once frozen, lift cheesecake out of the pan and peel away the foil. Cut into bite-sized pieces. Place the chocolate and the coconut oil in the top of a double boiler, placing water in bottom. Cook over medium heat until smooth and melted. Place a cheesecake square onto a fork and dip into the chocolate, using a spoon to pour over the pieces. Let excess drip, place on a wire rack to cool and decorate with Trix, Chocolate Cheerios and Golden Grahams. Repeat process and refrigerate until set.

Hibiscus Kiwi Pork Medallions

Hibiscus Kiwi Pork Medallions
by Nancy Follwell

1 pork tenderloin
Salt and pepper
3 Wild Hibiscus Flowers in Syrup, diced (reserve 1 for a garnish)
1/2 cup kiwi, diced (reserve 1 slice for a garnish)
1/2 cup water
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoon sugar
Slurry: 1 teaspoon cornstarch, 2 Tablespoons water

Trim pork tenderloin and slice into 1-inch rounds, pound flat to 1/2-inch and season with salt and pepper. In a saucepan, coated with cooking spray, fry pork medallions. Continue cooking the medallions while making the sauce.

Meanwhile, in a small saucepan, add the Hibiscus Flowers, kiwi, water, salt, cinnamon and sugar. Cook on high heat till boiling, reduce heat and cook for two minutes longer.

Pour over the pork medallions in the frying pan, picking up the pan juices. Add enough slurry to thicken the sauce.

Place the medallions and the Hibiscus Kiwi sauce onto a nice serving platter and garnish with the kiwi slice and Hibiscus Flower.

Hibiscus Wine Punch with Ice Ring and Cubes

For a recent party I had, I decide to make punch and ice cubes and a ring from the Wild Hibiscus Flowers in Syrup and Hibiscus Flower Extract I received. Wow, everyone thought it looked and tasted delicious. Enjoy

Hibiscus Wine Punch with Ice Ring and Cubes 

by Nancy Follwell

Ice ring:
Bundt pan
5 Wild Hibiscus Flowers in Syrup
1 lemon, sliced, cut in half
Cold water to cover
1 large squirt Hibiscus Flower Extract

Place hibiscus flowers, spaced in the bundt pan. In the spaces, place two lemon slices, making sure they all face the same way. Add enough water to cover the bottom. place in freezer and freeze till water is almost firm. Add remaining water to completely cover. Freeze till firm.

Hibiscus Ice Cubes:
1/2 the juice from Wild Hibiscus Flowers in Syrup
5 squirts Hibiscus Flower Extract
2 cups water

Mix together and place in ice cube trays. Freeze until firm.

Wine punch:
2 bottles white wine
1 large bottle ginger ale
5 large squirts Hibiscus Flower Extract

Place ingredients in a punch bowl. Add ice ring and serve with ice cubes.

Mint Chocolate Chai

It was fun to receive the Chai Dice from Leafcutter Designs this month. While staying with my sister, we spent time in the kitchen rolling the dice and making various combinations, and this one was our favourite.

Mint Chocolate Chai
Recipe created by Nancy Follwell

1/2 cup black loose leaf tea
2 cups water, cold
2 Tablespoons honey
4 fresh mint leaves
1 stick cinnamon

Milk, to taste

Vanilla bean
2 teaspoon cocoa powder

Simmer the black tea with the water, honey, mint, and cinnamon. Pour into tea cups and add a small amount of milk. Garnish with a vanilla bean and sprinkle with cocoa powder. Serves 2.

Chocolate Chip Scones

My daughter's favourite, anything with chocolate. I made these just in time for my husband's business trip and visit with our kids. The Mrs. Anderson's baking mat from the Harold Import Company made baking and cleanup a breeze.

Chocolate Chip Scones
by Nancy
Adapted from Stacie Husmann

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup plus 3 Tablespoons sugar, divided
3/4 cup chocolate chips, semi-sweet
1 1/4 cup heavy whipping cream
3 Tablespoons unsalted butter, melted

Preheat oven to 425°F. Sift together flour, baking powder, salt and 1/4 cup sugar. Add chocolate chips and stir gently. Pour in heavy cream and mix together with a fork until sticky and crumbly. On a floured surface, knead dough 10 times. Place dough on a Mrs. Anderson's Non-Stick Silicone Baking Mat and shape into a 9-inch disk. Brush with melted butter and sprinkle with 3 Tablespoons sugar. Cut into 12 pie shaped wedges and bake 15-17 minutes.

Crusty Flat Bread

I was happy to receive the Mrs. Anderson's Baking Mats from Harold Import Company. The bread crisping mat kept the bread crisp and soft inside. I would definitely use it again.

Crusty Flat Bread
by Nancy

Adapted from Annabel Langbein

Dough:
1 1/2 cups warm (not hot) water
1 1/2 teaspoons dry yeast granules
1 cup packed mashed potatoes (no butter or milk added)
1/4 cup extra virgin olive oil
3 1/2 - 4 1/2 cups bread flour
2 teaspoons salt

Topping:
2 Tablespoons garlic-infused olive oil
2 teaspoons fresh rosemary leaves
1/2 teaspoon sea salt

Attach dough blade attachment to your mixer. Add water to the mixing bowl and sprinkle the yeast over the water.  Let stand for 2 minutes. Mix in the mashed potatoes and olive oil. Stir in 3 1/2 cups flour until the dough comes away from the sides of the bowl, using additional flour if needed.

Turn the dough onto a floured surface and using lightly oiled fingers, knead bread 30 times and place the dough in an oiled bowl. Cover with a clean towel and place in a warm place for 3-4 hours, or until doubled in size.

When you are ready to bake, preheat your oven to 425°F. Turn out the risen dough onto a lightly floured surface, divide the dough in half and shape each half into a ball. Roughly flatten one onto your Mrs. Anderson's Non-Stick Bread Crisping Mat, pressing the dough out into an oval shape roughly 10 x 8 inches. Using your fingers, press dimples into the dough, then drizzle the garlic olive oil on top of the loaf and sprinkle with the rosemary and sea salt.

Bake for 20-25 minutes until golden. When cooked, the bread will sound hollow.

Repeat with the other dough ball or place in an oiled bowl, cover with a clean towel and keep in the fridge for up to 2 days, till ready to be baked. It also freezes well. Thaw before pressing out and baking.

Cheese Ravioli with Pesto Sauce

My friend, Stacie, holds cooking classes at her home on Ford Island, Hawaii. From her home you can see the Arizona Memorial and I feel like I have stepped back in time, as her home is one of the original military quarters that survived the attack on December 7, 1941. It was fun to learn how to make pasta with Stacie and when we received flour as our challenge, I thought it was time to try out my new pasta machine and put my lessons to good use. The picture of the ravioli certainly do not do this recipe justice, as they were delicious. My husband loved it, even though I did not add any meat.

Cheese Ravioli with Pesto Sauce
by Nancy
Adapted from Stacie Husmann, owner of Cooking Thyme with Stacie (fresh pasta)

3 large eggs
1 teaspoons salt
2 -3 Tablespoons water
2 teaspoons olive oil
2 1/2 level cups Bob's Red Mill Organic Unbleached White Flour

Combine eggs, salt, water and olive oil in a bowl. In a food processor add the flour and pour the egg mixture, pulse a few times. Combine the mixture until it resembles small crumbs. Test a small portion by squeezing it between your forefinger and thumb. If it sticks together it is good, otherwise add an additional Tablespoon of water and pulse the mixture. (I needed 2 1/2 Tablespoons of water using the Bob's Red Mill flour.)

Turn out the dough onto a floured surface.  Knead the dough about 10 minutes, folding it over itself. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll out the dough into thin sheets, either by hand or with a machine. If using a machine, set the pasta machine on the widest setting, which is usually setting the number to "1" on the dial (please read the instructions on your machine as this could be reversed.) Divide the dough into quarters and work with one section at a time. Flatten out the first piece of dough into a rectangle. Feed it through the machine, then fold it over and feed it through again. You need to do this about 12 times. It will make the dough smooth and elastic. Without folding the dough between settings, keep reducing the settings until the dough is rolled as thinly as you like it. If the sheet of pasta gets too long, cut it into sections to make it easier to work with.

Place one sheet of dough on a floured ravioli pan. Spoon 1 level teaspoon of the cheese ravioli filling (recipe below) into each section. Cover with another sheet of pasta. With a rolling pin, roll until the pieces are cut, then turn out onto surface.

Bring a large pot of water to a boil and add a few Tablespoons of salt. Add the ravioli and cook 2-3 minutes, or until al dente. Drain and toss into the pesto sauce (recipe below), garnish and serve.

Cheese Ravioli Filling 

by Nancy

Adapted from Stacie Husmann

1 1/2 cups (15 ounces) whole milk ricotta
3/4 cup (3 ounces) coarsely grated mozzarella, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup freshly grated Parmesan, at room temperature
1/4 cup fresh bread crumbs
1/4 teaspoon Italian seasoning
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, mix all ingredients. Ingredients for approximately 100 raviolis.

Pesto Sauce

by Nancy

1/4 cup butter
6 Dorot garlic cubes
2 Dorot basil cubes

Place all ingredients in a small saucepan and heat thoroughly. Serves 2.

Pecan Pineapple Cheese Balls

A big thank you to Maryjo Bentley-Hibbert for sending the wonderful box of TJ Texas pecans, a wonderful container of pecans with 4 different flavours (honey roasted, praline, orange and cinnamon) from Treasure Journeys in Roanoke, TX. 

Pecan Pineapple Cheese Balls 

by Nancy

1 package cream cheese, room temperature
2 Tablespoon green onions, chopped
1/4 cup fresh pineapple, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup honey roasted pecans from Treasure Journeys, finely chopped

1/2 cup cinnamon roasted pecans from Treasure Journeys, finely chopped

24 pretzel sticks

Mix the cream cheese in a medium sized bowl until soft. Stir in the green onions, pineapple, Worcestershire sauce, garlic powder, salt and combine. Place in the fridge till it is firm and will hold together to form small round balls. Use small melon baller and roll the cheese mixture into the combined pecans and place a pretzel stick in the centre. Makes approximately 24.

Can be made two days ahead, but do not add the pretzel stick until day of party.

Mini Black Forest Cakes

I had fun with this challenge and was so glad I had everything at home. Wanted to make something new but didnt have everything. I need to use up what I have more often, especially now that I am moving. My mother made a large version of this cake for my birthday every year and I have not made one in probably 20 years. Good memories. Enjoy!!

Mini Black Forest Cakes
by Nancy
Adapted from Baking is Fun, Volume 1 by Oetker

6 egg yolks
250 ml sugar (1 cup), divided
1 package Oetker vanilla sugar                      
30 ml hot water (2 Tablespoons)
1 bottle Oetker rum essence
125 ml all-purpose flour (1/2 cup)
50 ml cocoa (1/4 cup)
dash cinnamon
45 ml corn starch (3 Tablespoons)
5 ml baking powder (1 teaspoon)

6 egg whites

Stuffed Mahi Mahi with Red Bean Sauce and Pineapples

I enjoyed the Slap Ya Mama products, although being from Canada I found them to be a bit spicy. Blending the Red Beans & Rice with the sour cream and pineapple gave it a nice balance.

Herbed Roast Lamb

Herbed Roast Lamb
by Nancy

4 pound boneless roast lamb
2 pounds Yukon Gold potatoes
2 onions, purple and yellow, peeled and quartered

Marinade:
5 cubes Dorot Crushed Garlic
5 cubes Dorot Chopped Cilantro
5 cubes Dorot Chopped Basil
2 Tablespoons olive oil
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon lemon rind
2 Tablespoons lemon juice

For the marinade, mix all the ingredients together and let sit for one hour

Remove the netting from the lamb and butterfly so it opens up. Trim all visible fat and muscle, leaving the outer fat intact. Pour half of the marinade onto the inside of the lamb and the remaining on the outside of the roast. Roll up and secure with three pieces of kitchen string. Let sit for 1 hour.

Preheat the oven to 450°F. In a deep oven dish, place the potatoes and onions in the centre of the pan and the roast on top. Place the pan in the middle of oven and cook for 1/2 hour. Reduce heat to 375°F and cook a further one hour or until the internal temperature reaches 140°F. Remove pan from oven, tent with foil and let rest for 20 minutes. Cut and serve, use the pan drippings for gravy.

Pita Bread

We lived in Israel for two years and my husband worked in Lebanon with the U.N. Pita Bread is a staple in the Middle East and can be found on street corners and every shop. This recipe reminds me of the wonderful smells walking by the vendors.

Chocolate Maple Sugar Cookies

I received a maple leaf cookie cutter along with a recipe over 10 years ago as a gift when I moved to the United States the first time. I have adapted the recipe slightly to use the wonderful Cocoa Powder and Maple Sugar from The Spice House.

Chocolate Maple Sugar Cookies
by Nancy
adapted from a recipe on the tag attached to my maple leaf cookie cutter from Gourmet du Village

2/3 cup softened unsalted butter
3/4 cup granulated sugar
1 egg
4 teaspoons maple syrup
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
4 teaspoons The Spice House Dutched Processed Cocoa Powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons The Spice House Maple Sugar

A German Feast

I was inspired to make a warm comfort meal, using the wonderful spices from The Spice House. As a reflection of my German heritage, I wanted to showcase some of the delicious foods my mom made, as well as some new ones. Enjoy.

California Chicken Roast

recipe adapted from The Butchery meat shop, Kanata, ON

2 boneless chicken breasts
1 small pork tenderloin
4 pieces of kitchen string
1/2 Tablespoon olive oil
2 Tablespoons The Spice House Bavarian Seasoning, ground
2 Tablespoons The Spice House Maple Sugar
1 Tablespoon coarse kosher salt

Heat oven to 350°F.

Honig Leckerli (Honey Treats)

My mom always made these for my sister and me at Christmastime, and we would always fight over the last one. This is the first time since she passed away seven years ago that I have made them. Thanks, Mom, for sharing this wonderful recipe.

Honig Leckerli (Honey Treats)

by Nancy

makes 36-40 cookies

100 grams sugar

2 Tablespoons water

100 grams honey
2 level teaspoons cinnamon

1 level teaspoon anise

1/2 level teaspoon cloves

3 drops almond extract
1 egg
100 grams rock candy (broken into small pieces)

250 grams flour
2 level teaspoons baking powder

100 grams ground almonds

Icing (recipe below)