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Recipes
Strawberry Italian Ice
By taniaf
Blend fruit, sugar, honey, and lemon juice with 2 cups ice in a food processor until chunky
- 3 cups halved strawberries
- 2 tbsp sugar
- 2 tbsp honey
- 1 tbsp fresh lemon juice
Mashed potato pancakes
By taniaf
Use leftover mashed potatoes
- 2 cups mashed potatoes
- 1 egg
- 1/4 cup grated Parmesan
- Salt and pepper
- Vegetable oil
Canadian Poutine
By taniaf
http://www.seasonsandsuppers
- Poutine Gravy:
- 2 Tbsp. (30 ml) cornstarch
- 2 Tbsp. (30 ml) water
- 6 Tbsp. (90 ml) unsalted butter
- 1/4 cup (60 ml) unbleached all-purpose flour
- 2 cloves garlic, finely chopped
- 20 oz. (568 ml) beef broth
- 10 oz. (284 ml) chicken broth
- Pepper, to taste
- For Deep Fried Fries:
- 2 lbs. Russet potatoes (3-4 medium potatoes)
- Peanut or other frying oil
- Toppings:
- 1 – 1 1/2 cups white cheddar cheese curds (for authentic poutine. Torn chunks of mozzarella cheese would be the closest substitutation)
Cardamom cookies
By taniaf
Preheat oven to 375. In a mixer bowl, beat butter and sugar together until light and fluffy, 3 minutes
- 1 stick butter, room temp
- 1/4 c plus 2 tbsp sugar
- 1 tbsp grated lemon zest (2 lemons)
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1 c flour
- powdered sugar for dusting
Roast chicken with zucchini, carrot and onions
By taniaf
Preheat oven to 400. In a large bowl, toss veggies with oil, season with salt and pepper
- 2 lbs zucchini, halved crosswise and quartered lengthwise
- 3/4 lb carrots, cut into 1/2 inch pieces
- 2 medium red onions, quartered
- 2 tbsp olive oil
- Salt and pepper
- 4 boneless skinless chicken breasts
Spring-Vegetable couscous with chicken
By taniaf
per serv: 377 cal 13 g fat
- 3 tbsp butter
- 4 scallions, thinly sliced
- 1 tbsp lemon juice
- salt and pepper
- 1 lb snap peas (or asparagus)
- 1 cup couscous
- 1 chicken breasts, roasted and shredded
- 2 tbsp fresh parsley, chopped
Chicken Etouffee
By taniaf
Heat a large pot over medium
- 2 tbsp vegetable oil
- 1 lb andouille sausage, diced
- 3 lbs chicken breasts
- salt
- 1/2 cup plus 2 tbsp flour
- 4 stalks celery, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/4 tsp cayenne powder
- 4 cups chicken broth
- 1 lb medium shrimp, peeled and deveined
- pepper
Fontina flatbread
By taniaf
Preheat oven to 400 degrees
- 4 oz pizza dough
- flour
- 2 tbsp olive oil
- 2 tbsp Italian spices
- 4 oz Fontina cheese, thinly sliced
- 1 shallot, thinly sliced
- salt and pepper
Shrimp masala
By taniaf
pulse garlic and water into a paste in a blender
- 4 garlic cloves
- 1/2 cup water
- 1 bag (16 oz) frozen large shrimp, thawed, peeled, deveined.
- salt
- 3-4 tbsp oil
- 1 lb okra, sliced 3/4 thick
- 1 large shallot, sliced thinly lengthwise
- 1 small green chile, like serrano, finely chopped
- 1 tbsp garam masala
- 1 1/4 cup coconut milk
Baked Brie with Pecans
By taniaf
Preheat oven to 350. Place cheese on a rimmed baking sheet, bake 15-20 minutes until soft
- 1 small wheel of Brie or Camembert (9oz)
- 1/2 cup pecan pieces
- 3 tbsp brown sugar
- 3 tbsp maple syrup
- brad or crackers for serving