Veggies with Noodles

1 TB olive oil
3 cloves of garlic, minced
1/2 an onion, chopped
1/2 green pepper, chopped
small tin of water chestnuts, sliced "matchstick-style"
2 c fresh mushrooms, sliced as above
2 TB soya sauce
2 TB black bean sauce
1 TB butter chicken curry paste
2 green onions, chopped
2 c fine egg noodles (or any noodles; why not? Rice would be good too)
chopped lettuce (about 2 c or to taste)

Saute, in olive oil, the next 5 ingredients for 5 or 10 minutes: first the garlic, onion and pepper, and last the water chestnuts and mushrooms. Then add the soya sauce, black bean sauce and butter chicken curry paste and warm over low heat. Boil and drain noodles. Toss all with chopped lettuce and green onions.

Original recipe: Asian Lettuce Wraps

I didn't have all the ingredients called for in the original so used what I had on hand instead.


Oil Pastry

1 c flour
1/4 c oil
1/2 tsp salt
2 and 1/2 tbsp water.

Sift flour, measure again and sift with salt.
Combine oil and water and beat with fork till thick and creamy.
Pour over flour, all at once, and mix lightly with fork.
Form into ball and roll on floured board.
Fit into nine-inch pie pan, folding over edges and pressing between fingers to flute.
Chill before baking.
Prick shell with fork.
Bake at 450F for 10-12 minutes.

Double the amount if making a two-crust pie.

Original recipe: Eat, Drink and Be Healthy, by Agnes Toms

This is considerably heavier than most pie crusts, though the original recipe calls for either white or whole wheat pastry flour and maybe that makes a difference?

Chicken Pot Pie

3 c cooked and diced chicken
1 c sliced mushrooms (or a 10-oz can)
2 c sliced cooked carrots
1 c frozen cooked peas
2 c leftover gravy
2 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
*pastry for top

Put first four ingredients into three-quart casserole and stir lightly.
Heat gravy; stir in onion powder and celery salt.
Pour over meat and veggies, lifting with fork here and there to let gravy, which shouldn't be too thick, run through.
Roll out pastry a half-inch larger in diameter than casserole top. Place on top. Cut slits in pastry.
Bake at 400F for 30 minutes or till heated through and light brown.
Serves six.

*You can make any single-layer pie crust pastry for the top.
I make an oil pastry using whole wheat flour. Click on the link if you want to try it.

**Karen's recipe


Sour Cream Muffins

  • 1 and 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 1/2 cup canola
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup chocolate chips.

  1. Preheat oven to 350 F. Butter a 12-cup muffin tin.
  2. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg and chocolate chips.
  3. In a separate bowl, whisk together the sour cream, sugar, oil, vanilla and eggs.
  4. Pour the wet ingredients into a hole in the centre of the dry and mix until just incorporated (overmixing makes dense, dry muffins). 
  5. Fill the muffin tins 1/2 to 2/3 full and bake for 25 minutes. A toothpick inserted into the centre should come out clean.

The original recipe is online HERE.
I made minor changes from it, baking the muffins 10 more minutes, adding chocolate chips, substituting brown sugar for the granulated, and using canola oil instead of coconut oil. 


Corn in the Slow Cooker

A recipe Karen was following for a catering job on the weekend looked like something I’d like to make here at home:


Hamburger Chop Suey

Another one of my favourites. Can you tell I have a weakness for ground beef?

3 lg stalks celery, sliced thin
1 medium onion, chopped fine
3 tbsp oil
1 lb ground beef
2 tbsp miso bean paste (or 1 cube beef bouillon) mixed in 1/2 c boiling water
1 can water chestnuts (or fresh mushrooms)
2 and 1/2 tbsp cornstarch
1/2 tsp brown sugar
1/8 tsp pepper
2 tbsp soya sauce
2 tbsp cold water
1 pkg bean sprouts or chop suey vegetables

Brown beef, remove from pan, and drain it.
Saute onions and celery in oil over medium-low heat for about 5 minutes. Add beef.
Mix cornstarch, sugar, pepper, soya sauce and cold water into a smooth paste. Add to meat mixture and stir thoroughly.

Mix in sprouts or veggies and water chestnuts. Heat thoroughly and serve with steamed rice.

Original recipe: Eat, Drink and Be Healthy, by Agnes Tom. If I could only take one recipe book with me to a desert island for the rest of my life, this would be the one.


Mom's Chocolate Chip Cookies

As opposed to "Dad's" cookies ...

1 c butter (or peanut butter, or margarine)
1 and 1/2 c brown sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 c flour
1 and 1/2 c oatmeal
1/2 c coconut
1/2 c walnuts
1 c chocolate chips (or 1/2 c each chocolate and butterscotch chips)

Roll into balls and flatten.
Bake at 350F for 10-15 minutes or until slightly browned around the edges.


Chocolate Syrup

Dandy on ice cream.

1 and 1/3 c dry cocoa
2 and 1/4 c white sugar
1/4 tsp salt
1 and 1/3 c boiling water
1 and 1/2 tsp vanilla extract

In a heavy saucepan combine cocoa, sugar and salt.
Gradually stir in boiling water.
Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes.
Remove from heat.
Stir in vanilla.
Stores for 10-12 weeks in fridge.