Ingredient: black pepper

Vintage Puffed Wheat & Rice Krispie Squares

I haven’t thought of puffed wheat cake in years. It’s probably been 15 or 20 years since I’ve even made any. So what happened to puffed wheat? I remember this cereal from my childhood, being sold in HUGE plastic bags. It seems that puffed wheat cake (or squares) was a distinctly rural Canadian phenomenon. Nearly anyone from the prairie provinces recalls the recipe from memory. When I looked through my mothers recipe file, she had a recipe for ‘puffed wheat brittle’. This was the forerunner to puffed wheat ‘squares’. It was made using sugar, water, vinegar, molasses, butter & salt.

The Rice Krispie cereal came on the market in North America in 1928. Food history states that similar recipes existed for Puffed Rice & Puffed Wheat  but neither used marshmallows, only molasses. Most inventions are built on what has come before and the ‘Rice Krispie Marshmallow Treats’ were no different.

Home economists, Mildred Day and her co-worker, Malitta Jensen, who worked for the Kellogg’s company in 1939 are credited with inventing ‘Rice Krispie Treats’. Originally they had been developed as a snack for an organization called Campfire Girls. They were having a fundraiser and needed something unique that the girls could sell door to door.

In 1940, the original recipe for Kellogg’s Rice Krispie Treats first appeared on the cereal box and continues to do so to this day. In 1995, the company began selling the pre-packaged ones. The fact that they are so quick and easy to make attributes to their continued popularity and of course there are no end to variations you can make from the original recipe.

Here are a couple of ideas you might enjoy to try.

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 Chai Puffed Wheat Squares / Rice Krispie Treats
Votes: 4
Rating: 5
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Course dessert
Cuisine American, Middle Eastern
Servings
Ingredients
Chai Puffed Wheat Squares
Rice Krispie Treats
Course dessert
Cuisine American, Middle Eastern
Servings
Ingredients
Chai Puffed Wheat Squares
Rice Krispie Treats
Votes: 4
Rating: 5
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Instructions
Chai Puffed Wheat Squares
  1. In a large buttered bowl, measure out puffed wheat; set aside. In a saucepan, combine margarine, brown sugar, corn syrup & spices; bring to a boil. Remove from heat & add vanilla. Pour mixture over puffed wheat & stir quickly until completely coated. Pour immediately into prepared buttered pan (size will depend on how thick you like your squares to be) & press down firmly to flatten. When cool, cut into preferred size pieces.
Rice Krispie Treats
  1. Lightly butter a 9 x 13" pan. In a large bowl, measure rice krispies, flax flakes, cranberries, pumpkin seeds & flax seed. In a large saucepan, slowly melt margarine with marshmallows. Remove from heat, add vanilla. Add mixture from bowl & stir quickly to combine well. Pour into buttered pan & press down firmly. When cool, cut into preferred size pieces.

Egyptian Kofta

Over the years, our travels have taken Brion and I to many interesting places in the world. Each has left us with amazing memories.

In November of 2009, before Egypt was in such disarray, we explored this ancient country. You could safely say that time has not lessened the mystique of the world’s oldest tourist attraction. No matter how many pictures you look at, or how much you read on the internet, there is just nothing as powerful as seeing the real thing. Brion’s ability to speak fluent Arabic was a huge bonus for us while in Egypt.

The flight from Edmonton, Alberta, Canada to Cairo, Egypt was a bit grueling at 16 hours long but we ‘recovered’ fairly fast. To make the most of our vacation, we divided it into four segments; – five days in Cairo, six days in Alexandria, eight days on a Nile River cruise and the last week at Sharm El Shiekh on the Red Sea.

The Nile River cruise was definitely the highlight of the vacation. We boarded the ‘Helio’ cruise ship in Luxor which took us to Aswan and back. Each day the ship would dock at various sites along the way and our personal guide would take us to explore temples, tombs, the high dam and the beautiful botanical gardens at Kitchener Island. It was such an incredible experience viewing the sights and sounds as you slowly sailed along. Travel is a good reality check to make us appreciate what we have in our own lives and so often take for granted.

Every evening, the supper buffet on the ship was created with a different theme. One of the items Brion really enjoyed was ‘EGYPTIAN KOFTA’. Egypt’s local and rich resources of fresh foods coming from the Nile Valley, has given the world some of the most coveted cuisines. Egyptian food is a mixture of all the different civilizations that came to Egypt in the history of its existence.

The word kofta (or kefta) has its origins in Persia. Although you can make meat, seafood or vegetarian kofta, the most popular in Egypt is a mixture of ground beef and lamb combined with onions, garlic, parsley and a ‘BAHARAT’ spice blend.

Along with my recipe today, I thought you may enjoy to look at some of the photos from our Nile River cruise. 

 

 

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 Kofta
This is the burger meat of the Middle East.
Votes: 1
Rating: 5
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Course Finger Food Buffet, Lunch, Main Dish
Cuisine Egyptian, Middle Eastern, Moroccan
Servings
skewers
Ingredients
Course Finger Food Buffet, Lunch, Main Dish
Cuisine Egyptian, Middle Eastern, Moroccan
Servings
skewers
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Soak 16 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil grates of grill or BBQ & preheat to medium high temperature.
  2. In a large bowl, combine all ingredients thoroughly. Divide meat mixture into 16 portions. Mold each onto a wooden skewer to form a 'kofta kebab' about 1-inch thickness.
  3. Place kebabs on lightly oiled, heated grill or BBQ. Grill for 4 minutes on one side, turn over & grill for another 3-4 minutes. Serve immediately with mini pita breads, tahini, hummus or yogurt dip.

Kalbi – Korean BBQ Ribs

Nothing says summer like barbecued ribs — big, bold flavor, finger licking goodness and that fall-off-the-bone texture.

Outdoor cooking is a very popular pastime uniting us with friends, family and of course great food. It seems there is no end to ideas on how to make the best barbecued ribs. I’ve definitely tried my fair share of recipes. One that I found quite unique is for the Korean-style Kalbi ribs. 

As in every culture, I’m sure there are many recipes that have been handed down through generations of family members. Korean beef short ribs are cut across the bone (instead of between bones) with 3 bones per slice. The result is a thin strip of meat, about 8-10 inches in length, lined on one side with 1/4 inch thick rib bones. This cut is also known as beef ‘flanken’ ribs.

While in North America, we often braise short ribs for hours in a slow oven, Koreans have a very different approach to cooking this cut of beef. Kalbi is marinated for hours in an Asian inspired marinade and then barbecued for a short amount of time. Kiwi, Asian pears, bottled soda and sugar are all common tenderizing agents used in the marinade for making Kalbi. They are definitely worth a try if you haven’t already.

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 Kalbi - Korean BBQ Ribs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Korean
Servings
Ingredients
Course Main Dish
Cuisine Korean
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Using your hands, massage the short ribs with the kiwi puree. Sprinkle each piece evenly with sugar & let sit while you make the marinade.
  2. In a bowl, mix together soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper & soda. Place the ribs in a single layer in a wide shallow pan & pour the marinade over, turning to coat. Cover with plastic wrap & marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
  3. Preheat barbecue to medium heat with a rack 4-6-inches from heat. Drain ribs from marinade. Reserve marinade for basting, if desired.
  4. Brush the grill rack with oil & grill ribs until they turn caramel brown, 6-8 minutes on each side. Baste with reserved marinade during the first 10 minutes of grilling if you wish.
Recipe Notes
  • If you prefer, omit the soda & add more sugar or honey for a little extra sweetness.

Chia Chicken Meatballs with Linguine

Chia — the little seed with the huge nutritional profile. Known as a great source of healthy omega-3 fats and fiber as well as positive health effects such as boosting energy, stabilizing blood sugar, aiding digestion and lowering cholesterol.

In the early eighties, when the terracotta ‘Chia Pet’ figurines were first marketed, I really didn’t pay much attention to them. I just thought they were a cute way to grow a ‘houseplant’ never checking out their true potential.

Chia seeds have a fascinating and long history of use in several cultures. The word chia means ‘strength’ in the Mayan language. The Aztecs, Mayans and Incas, supposedly all used chia as a staple of their diets as well as an energy food.

There seem to be endless ways to use these naturally gluten free little seeds. Just to name a few would be, as an egg substitute, in puddings, as a thickener in soups and gravy, in meatballs, sprouted in salads or for breading fish or chicken.

One of the recipes I have featured in my ebook is Chia Chicken Meatballs  served with a fresh zucchini sauce over linguine pasta.

My husband, Brion is all about anything that promotes good health so this meal works for him. The chia seeds definitely give these little chicken meatballs some extra ‘pizzazz’. Hope you enjoy.

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 Chia Chicken Meatballs with Linguine
Votes: 1
Rating: 5
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Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Linguine
Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Linguine
Votes: 1
Rating: 5
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Instructions
Chia-Chicken Meatballs
  1. In a small bowl, combine chia seeds with water; let stand for about 20 minutes.
  2. In a large bowl, use your hands to evenly combine the chia gel with the remaining meatball ingredients. Preheat oven to 375 F. Line a baking sheet with foil; coat lightly with baking spray. Scoop meatball mixture into 50 servings onto baking sheet. Bake 10-12 minutes; remove from oven. Cool half of the meatballs & freeze for another meal.
Fresh Zucchini Sauce
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Fold in baked chicken balls.
Linguine
  1. Cook linguine about 14 minutes in salted boiling water to which 1 Tbsp of olive oil has been added. Drain & combine with meatball/sauce mixture.

Spiced Pork Tenderloin with Rhubarb Chutney

As I mentioned before, pork tenderloin regularly pops up in my supper menus. Over time, I have prepared it in many different ways and hardly ever remember any that we didn’t care for.

Since my three rhubarb plants seem to still be producing those lovely stalks, why not use them! This blog recipe is easy, wonderful tasting and a great presentation all in one. Here’s my interpretation of Spiced Pork Tenderloin with Rhubarb Chutney. Enjoy!

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 Spiced Pork Tenderloin with Rhubarb Chutney
The spice rub 'marinating' adds so much to the overall flavor.
Votes: 1
Rating: 5
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Course Main Dish
Servings
Ingredients
Pork Spice Rub
Rhubarb Chutney
Course Main Dish
Servings
Ingredients
Pork Spice Rub
Rhubarb Chutney
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. In a large resealable plastic bag, combine spice rub ingredients. Butterfly pork tenderloin & flatten to uniform thickness. Place in plastic bag with spice rub & shake to distribute seasoning well. Close bag & allow to stand in refrigerator for several hours.
Rhubarb Chutney
  1. In a heavy saucepan, combine first 9 chutney ingredients. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion & dried cranberries; increase heat to medium & cook until rhubarb is tender & mixture thickens slightly, about 5 minutes. Cool completely. Can be made ahead of time & refrigerated until needed.
  2. Preheat oven to 350 F. Grease a piece of aluminum foil & place on a wire rack on a baking pan. Cut plastic bag open; lay tenderloin flat with cut side up. Spread chutney over tenderloin & carefully roll (using plastic bag), starting with the long side as you would with a cake 'jelly roll'. Place on greased foil on pan.
  3. Lightly rub a small amount of olive oil or a 'fig balsamic dressing' over top of tenderloin. Bake for about 45 minutes or until tests done. DO NOT OVER BAKE! Remove from oven & allow stand for a few minutes before slicing.

Spiced Pork Medallions with Mango Salsa

Today’s pork is leaner and more tender due to breeding and feeding changes over the last number of decades. Ounce for ounce, pork tenderloin is almost as lean as boneless, skinless chicken breast as well as being economical. Its one of those meats that can be an elegant company meal or used in a stir fry for a weekday supper. Pork tenderloin’s mild flavor partners well with sweet and savory ingredients. Unbelievable in its versatility, you can cook it whole, slice into medallions, butterfly and stuff it, or use it in stir fry. It’s great grilled, roasted or simply seared.

When I was growing up on the farm, pigs were a part of the ‘mixed farming’ my parents did. At that time, there wasn’t much about the animal I cared for. They squealed, smelled and were not much fun to feed. My parents cured their own bacon, which always seemed to be so salty to my liking. To this day, bacon is not something that has a big draw for me for that reason.

My dad was not a man that did any cooking. With my mother being such a fabulous ‘cook’, there certainly was no need. For some reason, every once in a while, dad thought he would show us the way he thought bacon should be cooked. The cast iron frying pan was made ‘smoking’ hot to which he would then put the bacon in to fry it. That little episode was definitely cause to have to ‘air’ out the house for the next couple of hours!

Years later I have come to enjoy today’s lean pork tenderloin as a staple in my rotating household menu choices. With mangoes being quite plentiful right now, it seemed fitting to feature some Spiced Pork Medallions with Mango Salsa. 

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 Spiced Pork Medallions with Mango Salsa
Seasoned tenderloin wrapped in bacon and served with a fruity mango salsa
Votes: 1
Rating: 5
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Servings
Ingredients
Tenderloin Spice Rub
Mango Salsa
Servings
Ingredients
Tenderloin Spice Rub
Mango Salsa
Votes: 1
Rating: 5
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Instructions
Mango Salsa
  1. Mix together cubed mangoes & red pepper, green onions & sauce. Set aside.
Tenderloin
  1. Cut tenderloin into 4 equal pieces. Flatten cut side down into about a 3 1/2" circumference. In a small bowl, mix together all SPICE RUB ingredients. In a resealable plastic bag, combine medallions & spice rub, seal bag & shake well. Refrigerate for several hours.
  2. When ready to cook, wrap bacon slice around edge of each medallion; secure with wooden toothpicks. Heat BBQ to medium-high heat. Grill 8-10 minutes on each side or until done (160 F.) OR Heat a large skillet sprayed with cooking spray medium-high heat. Add medallions; cook, partially covered 25 minutes or until done (160 F.) , turning after 15 minutes.
  3. Serve topped with Mango Salsa.
Recipe Notes
  • Mango Salsa can be marinated with other choices of 'sauces' or salad dressing marinades if you prefer something less sweet.

Chicken Wing Drummettes

Chicken wings — versatile, affordable and one of North America’s most  undisputed favorite ‘finger foods’. Even if they are classed as an appetizer, there is no problem fitting them in as the main course of a meal. The thing I like about them is how many different flavors you can give them. Gone are the days when everything had to be deep fried to taste good. Whether you prefer to barbecue them outdoors or bake in the oven, ‘wings’ taste great!

It seems like the grocery store meat counters have endless amounts of chicken wings in stock at this time. Of course, like most things nowadays, you have your choice — full wings, wing drumettes, wing tips and split wings. Good grief, we are so spoiled for choice! Then we go to cook them and there is more choice.

When I needed to make some of these tasty little morsels for company ‘finger food’ gatherings three of my favorites were ‘Parmesan’, ‘Rosemary’ and ‘Savory’ wings. I hope you enjoy them as well.

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 Chicken Wing Drummettes
Make everyone happy -- make some of all three kinds!
Votes: 1
Rating: 5
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Servings
per recipe
Ingredients
Parmesan Wings
Rosemary wings
Savory Wings
Servings
per recipe
Ingredients
Parmesan Wings
Rosemary wings
Savory Wings
Votes: 1
Rating: 5
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Instructions
Parmesan wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine parmesan cheese, parsley & spices in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for 45-55 minutes or until cooked.
Rosemary wings
  1. Preheat oven to 375 F. Line a 11 x 17 x 1-inch pan with foil; spray foil with baking spray. In a resealable plastic bag, combine oil & spices. Add chicken; toss to coat evenly. Place drumettes on prepared pan. Bake for about 45 minutes or until cooked.
Savory wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine bread crumbs & seasoning mix in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for about 45 minutes or until cooked.
Recipe Notes
  • Whenever I have made wings, I prepared them to baking point early on in the day and popped them in the oven just prior to serving time.

Wild Blueberry Balsamic Pork Tenderloin

I can not remember anyone in our family ever having a birthday that wasn’t celebrated. Mom would make a meal that the ‘birthday person’ especially enjoyed, ending it with a gloriously decorated birthday cake.

After a family rendition of the ‘Happy Birthday’ song, you would blow out your candles on the cake. In the cake were 5 surprises mom had inserted before icing the cake.

Each item had a meaning and they went like this:    

  • A toothpick – you will marry or be a carpenter
  • A button – you will become a seamstress or a tailor
  • A nickel – you would be middle class
  • A dime – you would be rich
  • A penny – you would be poor

Such special family memories!

Today, March 24, is the birthday of my brother, Tony. The only son in the family, it seemed quite unique that his birthday came in the middle of the same week as my parents birthdays.

‘HAPPY BIRTHDAY, TONY’!   Enjoy your day as we celebrate you with love.

I would like to post a special meal today from my Ebook for

 Wild Blueberry Balsamic Pork Tenderloin  

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 Wild Blueberry Balsamic Pork Tenderloin
The fruity sauce enhances the meat's flavor as well as making a beautiful presentation for a special meal.
Votes: 1
Rating: 5
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Prep Time 15 minutes
Cook Time 45-55 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 45-55 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
  1. Preheat oven to 350 F. 2. In a food processor, place bread slice & pulse slightly; add Parmesan cheese & spices. Pulse another couple of seconds. 3. 'Butterfly' tenderloin & pound making it all the same thickness. Spread mustard evenly on flattened cut side; top with crumb mixture. 4. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over. 5. Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. 6. Roast for about 45 minutes or until meat thermometer reaches 160 F. & just a hint of pink remains. (If you prefer it to be done a little more, roast another 8-10 minutes). 7. In a small saucepan over low heat, place blueberries, garlic & honey & stir until mixture begins to boil & thicken. 8. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey. 9. Slice tenderloin about 1-inch thick. Pour some sauce onto serving platter; place sliced tenderloin medallions on sauce & drizzle with remaining sauce.