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Recipes
Kale & Oregano Pesto
By AlexG
there is a brand of pesto's distributed in Toronto that I am totally missing
- 2 cups chopped kale
- 1 cup fresh oregano
- 1/2 cup olive oil
- 1/3 cup sunflower seeds or pecans
- 2 garlic cloves
- Juice of 2 limes
- Salt
Sticky Toffee Pudding
By AlexG
I was given a kilogram of Saudi dates to use and this is a recommendation from from a friend to try
- Toffee Sauce:
- 1 pkt pitted and chopped dates (I am guessing it calls for 254grams)
- 3 cups boiling water
- 3 teaspoons baking soda
- 3 teaspoons vanilla extract
- 690 g all-purpose flour
- 3 teaspoons baking powder
- 175 g butter, softened
- 280 g granulated sugar
- 3 large eggs, lightly beaten
- 135 g butter
- 200 g firmly packed brown sugar
- 90 ml double cream
Stir Fried Chinese Spinach
By AlexG
Chinese Spinach. contains significant amounts of Vitamins A, B and C
- 5 T peanut oil
- 300 gms Chinese Spinach (Po lun chay)
- 5 T minced garlic
- 2 T cooking wine
- 1 T soy sauce
- salt and pepper
- pinch of sugar, optional
- dash of sesame oil
Chinese Broccoli
By AlexG
I bought a huge bunch of Chinese broccoli at the asian market on the way home from work this week and experimented
- 1 to 1 1/2 pounds Chinese broccoli (gai lan)
- 1 tbsp sunflower oil
- 1 tsp salt
- 1 tsp sugar
- water for boiling
- 4 T cooking oil (preferably canola or peanut oil)
- 3 slices fresh ginger
- 4 T minced garlic
- 2 tbsp oyster sauce ( or dark soy)
Portugese Kale soup ( veggie version)
By AlexG
1. In a large pot, heat the olive oil over medium heat
- 1/4 cup olive oil
- 1 large Spanish onion, diced
- 2 cloves garlic, thinly sliced
- 6 medium potatoes, peeled and diced
- 8 cups cold water
- 1 pound kale, very fine julienne
- Salt and pepper to taste
Leek/potato soup with kale
By AlexG
1) Heat the olive oil in a big soup pan over medium heat
- 2 T olive oil
- 1 bunch leeks, white and light green parts only, cut lengthwise and then into 1/4” slices
- 1-2 cloves garlic
- 2 c yellow potatoes, cubed
- 4 c vegetable broth
- 1 c water (or to taste)
- pepper, to taste
- 6 c kale, torn into small pieces
- 1 T olive oil
- salt
King cake
By AlexG
1. Dissolve yeast and 2 teaspoons sugar in ½ cup warm water in a small bowl
- Prep Time: 2 hours 40 minutes
- Cooking Time: 30 minutes
- Ingredients: Cake
- • 1/2 cup warm water (100° to 110° F)
- • 2 (.25 ounce) envelopes active dry yeast
- • 2 teaspoons white sugar
- • 4-5 cups bread flour
- • 1/2 cup sugar
- • 2 teaspoons salt
- • 11/2 teaspoons ground nutmeg
- • 1 teaspoon grated lemon zest
- • 1/2 cup warm milk (105° to 115° F)
- • 1/2 cup melted butter – cooled
- • 5 egg yolks
- • 1 teaspoon anise extract
- • vegetable oil/shortening
- • 1 plastic baby toy
- Ingredients: Glaze (Yield: 11/2 cups)
- • 2 cups sifted powdered sugar
- • 1 teaspoons almond extract
- • 2-3 Tablespoons water
- Ingredients: Decoration
- • Purple, green and gold sugar sprinkles
Bon Bon Chicken
By AlexG
Based on Cecilia Chiang's The Seventh Daughter: My Culinary Journey from Beijing to San Francisco The poached chic...
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup Shaoxing cooking wine
- 2 green onions, chopped
- 1 inch fresh ginger, chopped
- 2 1/2 teaspoons whole Sichuan peppercorns (see note)
- 1 pound cucumbers, peeled
- 3 tablespoons soy sauce
- 1 tablespoon Chinkiang black vinegar (see note)
- 1 tablespoon sesame oil
- 2 teaspoons chili oil
- 1 garlic clove, minced
- 2 teaspoons sugar
- 2 tablespoons finely chopped fresh cilantro
Banana Chocolate Chip Cookies
By AlexG
untried, but i have been searching for a way to use up old bananas
- 1 cup granulated sugar
- 3/4 cup shortening
- 2 overripe bananas, mashed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup milk chocolate chips
Orange-Caper Chicken
By AlexG
Pan fried chicken breasts are coated with a lively orange and caper sauce Prep Time: 15 Minutes Cook Time: 30 M
- Ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/4 cup capers
- 1/4 cup chopped flat leaf parsley