Tortilla Soup

This hearty southwestern soup makes a great meal for your family.

Tortilla Soup
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Ingredients
Soup
  1. 2 Tbsp. oil 30 mL
  2. 3 corn tortillas, cut into 1″ pieces 3
  3. 1/2 cup finely chopped onion 125 mL
  4. 3 garlic cloves, minced 3
  5. 1 Jalapeno pepper, seeded & minced 1
  6. 2 Anaheim chilies, roasted, peeled, seeded & finely chopped 2
  7. 8 Roma tomatoes, seeded & diced 8
  8. 2 Tbsp. tomato paste 30 mL
  9. 2 tsp. cumin 10 mL
  10. 1/4 tsp. cayenne pepper 1 mL
  11. 5 cups chicken stock 1.2 L
  12. 1 cup picante sauce (medium) 500 mL
  13. 2 whole cooked chicken breasts, shredded 2
  14. 1 ripe avocado, pitted, peeled & diced
Garnish
  1. 1/2 cup grated Monterey Jack cheese 125 mL
  2. 1/3 cup chopped fresh cilantro (optional) 75 mL
  3. 2 corn tortillas 2
Instructions
To make soup
  1. Heat the oil in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion And cook 3 minutes longer; add garlic and jalapeno pepper and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; Cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken stock and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.
To make garnish
  1. Preheat oven to 350 F (180oC). Cut tortillas into strips. Place the strips on a baking sheet and cook for 10 – 15 minutes, or until crisp.
  2. To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.
Instructions
To make soup
  1. Heat the oil in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion And cook 3 minutes longer; add garlic and jalapeno pepper and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; Cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken stock and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.
To make garnish
  1. Preheat oven to 350 F (180oC). Cut tortillas into strips. Place the strips on a baking sheet and cook for 10 – 15 minutes, or until crisp.
Notes
  1. To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.
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Christmas Cherry Cake

A delicious and never fail moist white cake and half the work of a regular Christmas cake. Freezes well.

Christmas Cherry Cake
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Ingredients
  1. 1 cup white sugar
  2. 1 cup butter
  3. 2 eggs, beaten
  4. 1/2 cup orange juice
  5. 2 cups flour
  6. 1 tsp. baking powder
  7. 12 oz. sultana raisins
  8. 8 oz. halved red glace cherries
  9. (or use half red and half green cherries)
Instructions
Instructions
  1. Cream butter and sugar. Add beaten eggs and orange juice. Sift four and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (This will keep them from sinking to the bottom of the cake.) Add floured raisins and cherries to dough. Bake in a large greased, wax paper lined loaf pan at 300 F. for 2 1/2 hours. Don’t serve until several days old. Wrap in plastic or foil wrap and store in a sealed container.
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A delicious and never fail moist white cake and half the work of a regular Christmas cake. Freezes well.
The only thing worse than being old and bent is being young and broke.
 

Chicken in Wine

One of our all-time favourites!

Chicken in Wine
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Ingredients
  1. 3 lb. cut-up chicken pieces
  2. 1/2 cup seasoned flour
  3. 6 Tbsp. oil
  4. 2 cups sliced fresh mushrooms
  5. 1 Tbsp. butter
  6. 1 – 10 oz. can mushroom soup
  7. 1/2 cup chicken broth
  8. 1/2 cup orange juice
  9. 1/2 cup dry white wine (or vermouth)
  10. 1 Tbsp. brown sugar
  11. 1/2 tsp. salt
  12. 4 carrots, sliced
Instructions
  1. Wash and pat dry chicken pieces. Put flour in plastic bag and shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter and add to casserole. Combine remining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.
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There’s a new restaurant that features homestyle breakfast. The waiter wears a bathrobe and asks you to let the dog in.

Roasted Vegetable Manicotti with Cheese Sauce

A delicious dish to celebrate fall and a visit to the market garden. Absolutely excellent!! 

Roasted Vegetable Manicotti with Cheese Sauce
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Ingredients
  1. 1 onion
  2. 2 cups chopped broccoli
  3. 2 cups chopped cauliflower
  4. 2 cups chopped carrot
  5. 1 red pepper
  6. 3 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 2 garlic cloves, minced
  9. 3 cups spinach
  10. 1 cup freshly grated Parmesan cheese
  11. 1 cup ricotta cheese
  12. 1 egg, beaten
  13. 2 slices bread
  14. 1/2 cup fresh parsley
  15. 1/2 cup fresh basil
  16. salt and pepper to taste
  17. 16 manicotti shells
  18. 2 – 14 oz. cans tomato sauce
  19. Asiago cheese, grated
  20. Cheese Sauce
  21. 3 Tbsp. butter
  22. 3 Tbsp. flour
  23. 3 cups milk
  24. 2 cups grated mozzarella or Swiss cheese
  25. 1 tsp. Worcestershire sauce
  26. dash hot pepper sauce
  27. salt and pepper to taste
Instructions
  1. Chop vegetables into 1″ pieces. Toss with oil, vinegar and garlic. Roast at 350 F. for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool. Pulse vegetables in food processor to a coarse texture.
  2. Mix together Parmesan, ricotta and egg. Blend with vegetables.
  3. In food processor, whirl bread, herbs and seasonings. Add to vegetable mixture.
  4. Cook manicotti according to package directions. Drain well. Fill with vegetable mixture using spoon or very small knife.
  5. Pour tomato sauce in bottom of two 9X13″ baking dishes and arrange stuffed manicotti in each baking dish.
  6. Make cheese sauce and pour over manicotti. Sprinkle with grated Asiago. Bake at 350 F. for about 30 minutes.
To make cheese sauce
  1. Melt butter over medium heat and blend in flour. Cook for 1 minute, stirring constantly until smooth and bubbly. Reduce heat to medium-low. Gradually add milk, stirring constantly until thickened. Add cheese, Worcestershire and hot pepper to thickened mixture and stir until cheese is melted. Add salt and pepper.
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Cedar Plank Salmon with Cucumber Dill Sauce

Don’t let your summer go by without serving this delicious salmon!

Cedar Plank Salmon with Cucumber Dill Sauce
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Ingredients
  1. 1 untreated cedar plank
  2. 2 shallots, diced
  3. 10 cloves garlic, minced
  4. 3 Tbsp. snipped fresh dill
  5. 3 Tbsp. chopped fresh thyme
  6. 2 Tbsp. chopped fresh cilantro
  7. 2 Tbsp. grated lemon zest
  8. 3 Tbsp. fresh lemon juice
  9. 2 green onions, chopped
  10. 1 tsp. olive oil
  11. 3-4 lb. salmon filet
  12. salt and freshly ground pepper to taste
Cucumber Dill Sauce
  1. 1/4 English cucumber
  2. 1/4 tsp. salt
  3. 1 cup plain yogurt
  4. 1/2 cup sour cream
  5. 1 tsp. lemon juice
  6. pepper to taste
  7. 3 green onions, finely chopped, white part only
  8. 2 tsp. chopped dill or 1 tsp. dried
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  3. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  4. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  5. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  6. Drain water from cucumber and add to yogurt mixture.
  7. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil.
  3. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  4. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  5. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  6. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  7. Drain water from cucumber and add to yogurt mixture.
  8. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
Notes
  1. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
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Ginger Cookies

Makes about 6 dozen spicy cookies.

Ginger Cookies
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Ingredients
  1. 1 1/2 cups shortening
  2. 2 cups sugar
  3. 2 eggs, beaten
  4. 1/4 cup molasses
  5. 4 cups flour
  6. 4 tsp. baking soda
  7. 1/2 tsp. salt
  8. 4 tsp. ground ginger
  9. 2 tsp. ground cinnamon
  10. 2 tsp. ground cloves
  11. 1/4 tsp. ground white pepper (optional)
  12. sugar
Instructions
  1. In large bowl, cream shortening and sugar together.
  2. Beat eggs and molasses together and blend with creamed sugar mixture.
  3. Combine flour, baking soda, salt, ginger, cinnamon, cloves and white pepper.
  4. Add dry ingredients to creamed mixture and blend well. Chill for 1 hour.
  5. Shape dough into 1″ balls and roll in sugar.
  6. Preheat oven to 350 F. Place balls on cookie sheets 2″ apart and bake for 8-9 minutes.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 260), A Year of The Best(Page: 132)
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Makes about 6 dozen spicy cookies.
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Lemon Risotto

This delicious recipe transforms simple rice into a wonderful dinner or side dish. Excellent with grilled seafood or chicken

Lemon Risotto
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Ingredients
  1. This delicious recipe transforms simple rice into a wonderful dinner or side dish. Excellent with grilled seafood or chicken.
Ingredients
  1. 1 Tbsp. olive oil
  2. 1 1/2 cups sliced shitake mushrooms
  3. 2 shallots or green onions, thinly sliced
  4. 2 garlic cloves, minced
  5. dash of pepper
  6. 1 cup arborio or short grain rice
  7. 2 cups chicken stock
  8. 1/2 cup dry white wine or water
  9. 1 large carrot cut into 1″ matchsticks
  10. 1 small bunch aspargus spears, cut into 1″ pieces
  11. 1/4 cup freshly grated parmesan cheese
  12. 2 tsp. grated lemon zest
  13. fresh basil or parsley
Instructions
  1. In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown.
  2. Add rice and cook and stir 2 minutes more. Stir broth and wine into rice mixture and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat.
  3. Stir in carrots, asparagus, Parmesan and lemon zest. Cover and let stand for 5 minutes. Add a little additional water, if necessary for the desired consistency.
  4. Garnish with basil or parsley.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 169), A Year of The Best (Page: 20)
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