Tuesday, 29 November 2016

Soufflé Mexican Omelet

I have a confession to make… I like breakfast a lot but I don’t eat it often. Weird, I know! Through a whole year, I might eat breakfast maybe 30 to 40 times and that is pushing it. I don’t know how many times I scheduled to have a nice breakfast with David and somehow just don’t have it.

Basically what I’m saying here is I’ve been trying to make this recipe more times than you can imagine and each time I somehow find a way to postpone it to another day then the day turned into weeks and months. So finally, I can share this awesome breakfast recipe with you.

I enjoy omelets and it was one of my favorite’s breakfast foods when my father was making it on Sundays. His were so fluffy! I like the fact they are so versatile and you can flavor them the way your heart desires on that particular morning. One “rare” morning though, David and I decided to make an omelet with what we had left in the refrigerator and that’s how this recipe was created. The first time ever made, it was good but not exactly where I wanted it to be. Of course, it took months before I gave it another try and now it is a favorite of mine when I make the effort.

It is a little “perky” as a breakfast meal but it’s all good and the flavors marry well together. Served with fresh fruits and a side of toast, this omelet can also become either a lunch or dinner dish… it’s quite filling! I hope you’re not like me and will give it a try sooner rather than later… lol!
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/souffle-mexican-omelet/

Thursday, 24 November 2016

Cranberry Cream Cheese Crisp

I’ve been collecting recipes forever and something that was way overdue was me going through my recipe “shoe box”. Some were written on napkins, others were hand written on paper that people had given me, but they all have one thing in common, they were more than 20 years old, I could tell just by the yellowish color of the napkins/papers.

One of the recipes I found was one with leftover cranberry sauce. Initially it was cream cheese in a Graham cracker pie crust with cranberry sauce on top and an oats mixture to cover it all. Although this recipe looked pretty awesome, I just couldn’t wrap my mind around the graham cracker crust. Why I asked – there’s too many different things going on.

So I’ve decided to make a nice oat mixture with nuts and my secret little touch then proceed with the rest of the ingredients, finishing with the same oat mixture and layer in between with cream cheese & cranberry sauce. Now this dessert looked much more balanced.

Till this day I have no clue where this recipe came from but with a few alterations, now I can call this sweet creation mine. It is sweet but still has a subtle tartness to it from the cranberries. If you make your cranberry sauce very sweet, you might not have any tartness in this dessert.

After trying it, this will give you a reason to make much more cranberry sauce and use your leftovers for this fabulous dessert. If you are looking for a nice subtle homemade cranberry sauce, last month for Canadian Thanksgiving, I posted my Citrus Cranberry Sauce (http://clubfoody.com/recipe/citrus-cranberry-sauce/ ) with a twist. It goes great in this recipe.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/cranberry-cream-cheese-crisp/

Tuesday, 22 November 2016

Udon Noodle Soup

November can be pretty wet and grey! It’s not very cold and it’s not very warm… it’s in between – the “grey” zone, I like to call it! November is also the “transition” month of when fall is almost gone and winter is just ahead. I’m a summer girl and like a bear, I go into some sort of “hibernation” around this time of the year. I relax in my “cave” until the flowers start blooming again… unless it’s an exceptional winter and the weather is not too “chilly”.

I can’t stand the cold weather and I make sure to keep myself nice and cozy. There’s nothing more comforting than eating a nice soup and even more so when it’s cold outside. It is even better when the soup becomes your main course.

I am all about rescuing any leftovers in my fridge and one of my favorite recipes I like to make quite often is my Singapore Noodles… but here’s the thing. I’m always left with some bean sprouts and char siu (Chinese BBQ Pork) whenever I make this dish. Therefore, I had to come up with another dish. Being inspired by Japanese cuisine, I’ve decided to create a dish with my leftovers and this is how the Udon Noodle Soup recipe was born!

This soup has so many great ingredients in it, enough to become a meal on its own. It is extremely satisfying and filling but you won’t feel bloated! It is the perfect dish to warm you up and keep you nice and relaxed. So next time you make my Singapore Noodles (link here http://clubfoody.com/recipe/singapore-noodles/ ) , keep in mind you can always use your leftovers for this comforting dish.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/udon-noodle-soup/

Old Fasioned Stuffing with Giblets

As a kid, we never had stuffing with giblets on our Thanksgiving dinner. Is it because my mother didn’t know how to cook with it or because no one’s enjoyed the taste of giblets? So basically my first taste of this traditional dish was when I was a “young lady” – by the way I’m still am…lol! I had good ones but I also had pretty bad ones.

Stuffing with giblets in it is not for everyone, I realize it, but when cooked properly, you’ll be surprised how many can enjoy it. My first stuffing making was a few years ago when I was in my 20’s… okay, okay I’m just kidding (can’t have fun anymore)! When I started cooking the giblets, I made sure all my guests were out of the kitchen (just like the IKEA commercial with Nona saying “tutti fuori” – everyone out). The logic behind my madness was to prove a point; if they don’t see they won’t know and perhaps… just perhaps they might like the stuffing.

Sure enough during dinner everyone, that includes my mother and my brother, had my stuffing. My mother couldn’t stop asking what was in it and how delicious it was. For my brother, he didn’t say much but went for a second and third (his way to say “yummy”). I waited until after dinner when we were having our “digestif” to announce what was in my stuffing.

My point was proved and you can do the same with your “picky” eaters. Give it a try, you’ll be surprised with the results.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/old-fashioned-stuffing-with-giblets/

Tuesday, 15 November 2016

Chicken with Creamy Mushroom Garlic Sauce

If there’s one thing I know about me is that I love to experiment and I’m not afraid to combine a bunch of ingredients together to create something special. I just cannot stand “blah” food therefore I need spices, seasoning and big flavor to satisfy my palate!

As I mentioned, experimenting is my thing so one day I looked at what I had in my refrigerator and… that was it! I knew exactly what I wanted to prepare and, rolling up my sleeves, I just went for it! What I’m sharing with you today is one of my latest creations; Chicken in Creamy Mushroom Garlic Sauce. It is what I call a successful experiment. This dish is what you want to prepare as the ultimate comfort food. It is a little on the spicy side but the heat is tamed by the silky smooth cream sauce.

You can serve this incredible dish over rice but I personally prefer to serve it over pasta like spaghetti, fettuccine or linguine. Let’s not forget to sprinkle some Grana Padano cheese and if… only if… you think it’s not “hot” enough, add some red pepper flakes.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/chicken-with-creamy-mushroom-garlic-sauce/

Thursday, 10 November 2016

Moroccan Couscous Salad

I love to try different ingredients that I’ve never had before. It all started because… I’m curious! That’s right! I’m a little curious kitten! Even at a young age, I wanted to taste “new” food. Later on when I was a young lady, this curiosity still remained. One day, I met a man, Mario, who had the same interest as me. Once a month, we would go out to a different ethnic restaurant and try its cuisine. The method of choosing was quite simple. In the yellow section of the phone book was a page with all the International Restaurants in the Montréal area. We took turns and picked one each month…! Tada! Unfortunately, this lasted for only a short time and we never went to all of them of course.

One restaurant I still recall to this day was Moroccan. The flavors and aromas were out of this world… well out of this continent for sure…lol! I couldn’t believe how everything tasted so wonderful. There were spices I never knew existed. There dishes were so colorful and inviting! It was probably one of my best nights out that I experienced from our restaurant tour.

I went to this restaurant a couple times before the owners sold it. One traditional dish from North Africa I worked to duplicate for years from that restaurant is Couscous. There are so many variations of this popular dish and I’m sure if you visit Morocco or Tunisia, you’ll find yourself eating couscous in many different ways. My version is absolutely delicious and pretty close to what I can remember. I am positive you’ll enjoy the taste and its aroma. It is such a lovely side dish to serve with any protein. Give it a try, you’ll love it!
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/moroccan-couscous-salad/

Tuesday, 8 November 2016

Salted Caramel Sauce

I wonder if I’m a condiment “enthusiast”. Every opportunity I have to make my own condiments, I just jump on it. It doesn’t matter if it’s sweet or savory, I want to make my own. My major concern when buying “stuff” at the store is what those big food companies put in their products. There are so many chemicals in food products these days and it’s basically for the sake of shelf life and cost of production. Who cares about our health? Well I sure do when it comes to mine…!

Now that I look back on what I wrote so far, I am not a condiment enthusiast but more a health conscious lady that happens to enjoy cooking! If I have to be “bad”, I’d rather to be bad as good as I can…let me explain. Eating a lot of sugar is bad for you but when you’re craving something sweet, why not have something that you made yourself. I enjoy my homemade vanilla ice cream and I also enjoy flavoring it with…caramel sauce! It is such a quick recipe to make at home and the result is better than the jars from the store. It tastes like my grandma used to make, with deep color and intense flavor.

You can do what you want but if you are interested in trying something that it is a homemade treat for your “sweet cravings” then you’ll enjoy this recipe. Just a little warning before you watch the video; the sugar will be extremely HOT which means you have to be very careful of not dropping any on your skin otherwise you’ll get yourself a nasty burn…not good… be very careful!
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/salted-caramel-sauce/

Thursday, 3 November 2016

Spanish Paella

When I think of Spain, I think of architecture, landscapes, music, history and food. Located in Southwestern Europe, Spain is one of the oldest countries in Europe and is mostly surrounded by water; the Bay of Biscay to the North, the Mediterranean Sea to the East and the Strait of Gibraltar to the South. Its neighbours are France, Andorra, Portugal and Gibraltar. Although Spain was and still is influenced by many different cultures, the Spanish love their fish and seafood and come 2nd after Portugal in consumption.

Spain is on my bucket list and I just can’t wait to go there for a visit one day. In the meantime, I enjoy Spanish cooking and savor their food. One dish I love to make at least twice a year is my Spanish Paella. For me, September is the best time to make paella with the abundance and freshness of seafood, shellfish and crustaceans in the markets. To make a successful paella, you need fresh ingredients.

This Spanish Paella is perfect if you are entertaining 5 to 6 guests for dinner. It is quite simple to make as long as you follow each step and don’t try to rush anything. Kick back, relax and have a glass of wine (or two) and chill out with your guests…lol! Try this amazing dish and it will become one of your favorites for entertaining!
Bon Appétit!

For ingredient amounts and much more, visit http://clubfoody.com/recipe/spanish-paella/

Basil Lemon Butter

When using fresh herbs, the enhancement of flavors is absolutely lovely! Each year David and I grow fresh herbs on our patio. One of the herbs that are a must to grow each year on the patio is basil. It is such a beautiful aromatic herb and it is used worldwide in many cuisines. I like cooking with it and when the end of the season comes, I make a few dishes/recipes that I freeze so I can use it up later.

The most popular use for it is pesto but there are other ways to use this herb. Each year I make my Basil Lemon Butter and freeze it for other recipes. It is an amazing way to enrich a dish and the flavor is fabulous! It tastes just like freshly made even after a few months in the freezer. I use this butter for poultry, sauces and so on as well as on its own with fresh baked bread. This recipe is extremely quick to make and you can enjoy savory basil butter all year round.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/basil-lemon-butter/