All posts tagged onion

Shrimp Stir-Fry with Cookin’ Greens and Spicy Sauce

Over the summer, I received coupons to try any products from the Cookin’ Greens line of frozen vegetables. I frequently forgot the coupons at home on shopping days. And I never quite felt like making a special trip to the store when the coupons stared at me from their spot on the fridge. Eventually, they expired. Unused. I was a bit disappointed that I never found the time to use the coupons.

Despite letting the coupons expire, I still wanted to give the product a try. On a recent trip to the grocery store, I picked up the Athlete’s Mix (collards, kale, spinach, red pepper, and white beans). I wasn’t quite sure what I was going to make at the time, But the mix looked very appealing!

The other night, I had some shrimp that needed to be used up. I suggested a pasta, but Bryan didn’t sound very enthusiastic about it, so we decided that I should make a stir-fry instead. This was the perfect opportunity to try the Cookin’ Greens, because we wanted a quick dinner without much fuss. No chopping required. It’s really a toss what you’ve got into the frying pan sort of dinner.

The stir-fry? Delicious (and healthy too)! I was very glad that I’d made enough for leftovers. This will definitely make a reappearance on my dinner table sometime soon! It would probably also go very well with chicken or tofu pieces.

Shrimp Stir-Fry with Spicy Sauce

Ingredients

  • 3 eggs, beaten – approximate cost $0.70
  • 2 1/2 cups sticky rice, cooked – approximate cost $0.75
  • 16 pieces of shrimp – approximate cost $8.00
  • 2 cups Cookin’ Greens Athlete’s Mix – approximate cost $2.20
  • 1/4 onion, chopped – approximate cost $0.25
  • 1 teaspoon grapeseed oil – approximate cost $0.10
  • 2 tablespoons ketchup – approximate cost $0.10
  • 1 tablespoon cane sugar – approximate cost $0.10
  • 2 tablespoons dark soy sauce – approximate cost $0.10
  • 1 tablespoon chili garlic sauce – approximate cost $0.10
  • 1 teaspoon sesame oil – approximate cost $0.10

Method

  1. Cook sticky rice according to directions.
  2. Preheat a frying pan and 1/2 teaspoon of grapeseed oil.
  3. Add the onion and shrimp (I used uncooked shrimp with the shell on, a bit more finicky to eat, peeled shrimp will also work well).
  4. Preheat a second frying pan and 1/2 teaspoon of grapeseed oil.
  5. Add the beaten eggs to the hot frying pan.
  6. When egg begins to set, carefully flip it.
  7. Break egg into bite-sized pieces.
  8. Remove egg from frying pan.
  9. Add the ketchup, cane sugar, dark soy sauce and chili garlic sauce to the shrimp.
  10. Mix well to coat.
  11. Add the Cookin’ Greens.
  12. Mix well and cook until heated through.
  13. Divide rice into four portions.
  14. Add equal portions of shrimp and greens.
  15. Decorate with egg.
  16. Drizzle with sesame oil.
  17. Serve and enjoy!

Makes about 4 servings (approximate cost: $3.13 per serving).

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12 Comments
by Amber on October 29, 2012  •  Permalink
Posted in Fish and Seafood, Main Course, Recipes
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Posted by Amber on October 29, 2012

https://thecookssister.wordpress.com/2012/10/29/shrimp-stir-fry-with-cookin-greens-and-spicy-sauce/

From my cookbook collection: Chicken Jalfrezi

Happy Birthday Bryan (The Official Taste Tester here at The Cook’s Sister)! Today, I’m going to celebrate his birthday by sharing links back to some of his favourite foods that I’ve blogged about and share a new recipe that he was very fond of. Check out some of Bryan’s favourites:

As you can probably tell, he really likes Southwest inspired foods and flavours. But… today I’m going to share a recipe from an Indian food cook book that I received as a birthday gift from my best friend a few years ago.

The book is Cooking School: Indian (ISBN 978-1-4075-6263-6 from Parragon Books). Why do I love this book? All of the recipes are formatted to fit on one page. There are beautiful pictures of the dish on the 2-page fold. The directions are broken down to be simple and clear. And best of all, everything I’ve made from this book has bee delicious, tasting just as good as the Indian food at our local restaurants (sometimes the recipes are a variation of what we’re used to, but always fantastic). I’ve made the Tandoori chicken, butter chicken, and now, the chicken jalfrezi.

This book has sat on my shelf for a while. I’ve read through and bookmarked recipes of my favourite dishes at restaurants when I first got it. I’ve thought about giving a few things a try, always dismissing it for one reason or another. It looks too time consuming, I don’t have time to marinate the meat, or I don’t want the apartment to smell like curry for a week were a few of my excuses. So, about a month ago, I finally cracked the cookbook, leafed through the recipes I had bookmarked, and decided on one that I would make.

Afterwards, I contacted the publisher to see if I could share the recipe with you (and, as I’m sure you’ve already guessed, they said yes!). And so the cooking began. I’m not very familiar with cooking Indian food, so I made a  trip to the grocery store and stuck mostly to the original recipe. I added some yellow pepper for colour and used fresh grape tomatoes instead of canned tomatoes. The result? A yummy chicken jalfrezi!

This recipe is about a medium-spicy dish. If you want to turn up the heat,  add more tumeric, cumin, coriander, chili powder, and garam masala. Similarly, use less of these ingredients if you want the dish to be more mild.

Do you stick to a recipe when making new dishes? Or do you feel comfortable making substitutions?

Chicken Jalfrezi

Recipe from Cooking School: Indian (ISBN 978-1-4075-6263-6, http://www.parragon.com), posted with permission from the publisher

Ingredients

  • 1 pound /9 ounces /500 grams skinless, boneless chicken thighs (or breasts) – approximate cost $4.50
  • 1/2 lemon, juiced – approximate cost $0.50
  • 1 teaspoon salt – approximate cost $0.05
  • 5 tablespoons olive oil – approximate cost $0.50
  • 1 large onion, finely chopped – approximate cost $0.75
  • 2 teaspoons garlic paste – approximate cost $0.10
  • 2 teaspoons ginger paste – approximate cost $0.10
  • 1/2 teaspoon tumeric – approximate cost $0.10
  • 1 teaspoon ground cumin – approximate cost $0.10
  • 1 teaspoon ground coriander – approximate cost $0.10
  • 1/2-1 teaspoon chili powder – approximate cost $0.10
  • 5 1/2 ounces / 150 grams canned chopped tomatoes – approximate cost $1.10
  • 2/3 cup warm water
  • 1 large garlic clove, finely chopped – approximate cost $0.10
  • 1 small or 1/2 large red bell pepper, seeded and cut into 1-inch / 2.5 centimeter pieces – approximate cost $1.50
  • 1 small or 1/2 large green bell pepper, seeded and cut into 1-inch / 2.5 centimeter pieces – approximate cost $1.00
  • 1 teaspoon garam masala – approximate cost $0.10
  • Indian (naan) bread or cooked basmati rice to serve – approximate cost $0.50

Method

  1. Cut the chicken into  1-inch / 2.5 centimeter cubes and put in a nonmetallic bowl. Add the lemon juice and half the salt and rub well into the chicken. Cover and let marinate in the refrigerator for about 20 minutes.
  2. Heat 4 tablespoons of the oil in a medium, heavy-bottom saucepan over medium heat. Add the onion and cook, stirring frequently, for 8-9 minutes, until lightly browned. Add the garlic paste and ginger paste and cook, stirring for 3 minutes. Add the tumeric, cumin, coriander, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook for 2-3 minutes, stirring frequently, until the oil seperates from the spice paste.
  3. Add the marinated chicken, increase the heat slightly, and cook, stirring, until it changes colour. Add the warm water and bring to a boil, Reduce heat, cover, and simmer for 25 minutes.
  4. Heat the remaining oil in a small saucepan or skillet over low heat. Add the garlic and cook, stirring frequently, until browned. Add the bell peppers, increase the heat to medium, and stir-fry for 2 minutes, the, stir in the garam masala. Fold the bell pepper mixture into the curry. Remove from the heat, and serve immediately with Indian bread or cooked basmati rice.

Makes about 4 servings (approximate cost: $2.80 per serving).

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1 Comment
by Amber on September 19, 2012  •  Permalink
Posted in Main Course, Poultry, Recipes, Trying out others' recipes
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Posted by Amber on September 19, 2012

https://thecookssister.wordpress.com/2012/09/19/from-my-cookbook-collection-chicken-jalfrezi/

Roasted Zucchini, Mushrooms, and Peppers with Thyme

Sunday, Dad decided to come home from the lake early, so I decided to go home for a family dinner (despite that there were already plans for all of us to get together the next day for Nana’s birthday). Because the plans were a bit last minute, dinner consisted of leftover shepherd’s pie that I had made earlier in the week, a few roasted vegetables, and pumpkin pie that dad picked up on his way home.

As usual, I made too much food. I find it hard to plan dinner for six. However, leftovers are always welcome, they get packed into lunches for the next day. And we usually sneak a treat or two to the dogs (they got a taste of Shepherd’s pie – Rascal loved it, Rebel picked out the carrots).

Roasted Zucchini, Mushrooms, and Peppers with Thyme

Ingredients

  • 1 large spanish onion, diced – approximate cost $1.25
  • 2 cloves garlic, minced – approximate cost $0.20
  • 800 grams button mushrooms, sliced – approximate cost $3.50
  • 2 zucchinis, sliced – approximate cost $2.00
  • 1 green pepper, sliced – approximate cost $1.00
  • 1 red peppers, sliced – approximate cost $1.25
  • 1 orange pepper, sliced – approximate cost $1.25
  • 1 yellow pepper, sliced – approximate cost $1.25
  • 2 teaspoons olive oil – approximate cost $0.20
  • 1 teaspoon sea salt – approximate cost $0.10
  • 1 teaspoon dried thyme – approximate cost $0.15

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat the olive oil in a large frying pan over medium-high heat.
  3. Add the onion pieces and cook until softened.
  4. Add garlic and continue to cook until garlic is fragrant.
  5. Remove from heat and transfer to a large baking pan.
  6. Combine onion mixture, mushrooms, zucchini slices, 1/2 teaspoon of sea salt and 1/2 teaspoon of dried thyme in the baking pan.
  7. Mix well.
  8. Bake vegetables for 7 minutes (or until  they begin to soften).
  9. Remove from oven and add the peppers and the remaining 1/2 teaspoon sea salt and 1/2 teaspoon dried thyme.
  10. Mix well.
  11. Turn the oven temperature to broil.
  12. Return the vegetables to the oven.
  13. Cook for another 5-7 minutes (or until the vegetables begin to brown).
  14. Remove from oven.
  15. Serve and enjoy!

Makes 8 servings (approximate cost: $1.52 per serving).

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8 Comments
by Amber on August 29, 2012  •  Permalink
Posted in Side Dishes
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Posted by Amber on August 29, 2012

https://thecookssister.wordpress.com/2012/08/29/roasted-zucchini-mushrooms-and-peppers-with-thyme/

Homemade Tomato Pizza Sauce

I spent my first weekend out of town this summer. By weekend, I mean Sunday. One day away was enough though. It was gorgeous. The sun was shining, and I saw my family for the first time in about a month. We chat a few times a week, so I hear from them regularly, but it was nice to spend a day together. And I missed the dogs, so it was good to see them too. We went to Grand Bend area for the day. Shopped at a flea market where I got the cutest two tea cups. I feel the need to invite someone over to have a tea party. I want a reason to bring out these gorgeous cups.

Then off to a park where my dad and step-mom camp every weekend during the summer months. We went down to the beach for a swim. The water was gorgeous! I didn’t take my camera there, I wanted to swim as opposed to sitting on shore watching. Then back up to the campsite for a short rest. Dad and I then took the dogs out to the field to play frisbee.

Both dogs love chasing the frisbee, but Rebel always gets there first. He’s much faster than Rascal, for now.

Rebel loves this game. He loves to run. He loves to please you by bringing the frisbee back. He’d play all day if we let him.

Rascal, on the other hand, will chase the frisbee a few times and then gets tired. Half way through or so he decided to come sit in my lap while I took pictures of Rebel.

We took a short walk just before dinner to an overlook.

We had a fantastic dinner of steaks, baked potatoes, and Nana’s homemade coleslaw.

However, I didn’t get any pictures of dinner, so I’m going to share homemade pizza sauce. Last week I bought some ready made pizza crusts and some delicious toppings. I was all excited about the pizza I was about to make for lunch, opened the fridge, and realized that I was out of tomato sauce. I didn’t really feel like making a second trip to the grocery store, so I searched the Internet instead, hoping the find a recipe that would allow me to use the ingredients I already had at home. Many recipes called for tomato paste and canned tomatoes, which, oddly, I didn’t have on hand that day. I had fresh tomatoes, surely that would make a tastier sauce?

Anyway, I was very happy with the resulting sauce. It took longer to cook than I would have liked, but I think I was just being really impatient. I was hungry and had expected to make a quick lunch. Instead, it took closer to half an hour before lunch was ready. If you have the time, this sauce is well worth the wait!

When making homemade pizza, do you make your own sauce or use a store-bought sauce?

Pizza Sauce

Adapted from New York Style Pizza Sauce (seriouseats.com)

Ingredients

  • 2 ripe tomatoes, diced – approximate cost $1.00
  • 1/2 red onion, diced – approximate cost $0.50
  • 1 teaspoon olive oil – approximate cost $0.10
  • 2 garlic cloves – approximate cost $0.20
  • 1 teaspoon dried Italian seasoning – approximate cost $0.10
  • Pinch of cayenne pepper – approximate cost $0.05
  • Pinch of sea salt – approximate cost $0.05

Method

  1. Place all of the ingredients in a blender.
  2. Blend for about 20 seconds (trying the keep the sauce a bit chunky).
  3. Pour the sauce into a medium-sized pot.
  4. Cook on medium heat until the sauce is reduced and thick (about 20 minutes), stirring once in a while to make sure it doesn’t burn.
  5. Remove from heat.
  6. Spread the sauce over pizza crust.

Makes enough sauce for a 6-9 inch pizza (approximate cost: $2.00).

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Mouthwatering Mondays

23 Comments
by Amber on August 20, 2012  •  Permalink
Posted in Condiments and Sauces
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Posted by Amber on August 20, 2012

https://thecookssister.wordpress.com/2012/08/20/homemade-tomato-pizza-sauce/

Beef Burgers with Bacon and Red Onion

These burgers are from a few weeks ago. I delayed posting them because I didn’t want all of my posts to be about burgers. I didn’t want you to get bored… and I didn’t want to get bored of writing about burgers. I’ve been making a lot of burgers in the last few months. I make burgers at work and then come home and make more burgers (mind you, mine are a bit more fun because I can put all kinds of ingredients in them).

These burgers in particular were not planned. They were a last minute “you’re leaving at what time and need burgers!?” creation. I was going to roast some Anaheim peppers and add them to the mixture, but there just wasn’t enough time. I hadn’t panned on adding bacon or onion for that matter. I wasn’t very happy with the burger mixture because I had to make last minute changes. Despite that, they were very good. Bryan took two over to a friend’s place to cook for dinner… he tells me everyone else thought they looked and smelled amazing.

I kept two at home for us. I was much less disappointed with the burgers once they were cooked and served for dinner.

Have you ever had to make an unplanned meal in a hurry? How did it turn out?

Beef Burgers with Bacon and Red Onion

Ingredients

  • 1 pound ground beef – approximate cost $4.50
  • 1 egg – approximate cost $0.35
  • 1 cup breadcrumbs – approximate cost $0.75
  • 4 slices of bacon – approximate cost $1.00
  • 1/2 red onion – approximate cost $0.30
  • 1 teaspoon Italian seasoning – approximate cost $0.10
  • 1 teaspoon black pepper – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05
  • 8 slices of old cheddar cheese (about 200 grams) – approximate cost $2.00
  • 4 cheese buns – approximate cost $2.00

Method

  1. Cook the bacon (I baked it in the oven).
  2. Grate the red onion.
  3. Crumble the bacon.
  4. Combine the ground beef, egg, breadcrumbs, onion, bacon, Italian seasoning, sea salt and black pepper in a large mixing bowl.
  5. Mix thoroughly using your hands (but be careful not to over-work the meat, that will make it tough).
  6. Divide the beef mixture into 4 portions.
  7. Shape each portion into a burger patty.
  8. Cook the burger patties any way you like!
    1. Barbecue the burgers until cooked through and slightly toast the buns.
    2. Fry the burgers over medium-high heat.
    3. Grill the burgers on a counter-top grill.
    4. Broil the burgers in the oven, turning once to cook both sides.
  9. Serve on cheese buns with two slices of old cheddar cheese and your favourite toppings!

Serving Suggestions

Serve with slices of your favourite vegetables and condiments.

Vegetables

  • Red onion
  • Spanish onion
  • Tomato
  • Lettuce
  • Avocado

Condiments

  • Barbecue sauce
  • Mayo
  • Ketchup
  • Mustard
  • Relish
  • Dill relish

Makes 4 servings (approximate cost: $2.79 per serving + toppings and condiments).

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by Amber on August 13, 2012  •  Permalink
Posted in Beef, Main Course
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Posted by Amber on August 13, 2012

https://thecookssister.wordpress.com/2012/08/13/beef-burgers-with-bacon-and-red-onion/

Mushrooms Stuffed with Tomatoes and Onion

A few weeks ago, we spent a lovely day with our friend, W, and his girlfriend, S, who we were meeting for the first time. We had a lovely afternoon swimming and relaxing at the beach at a local conservation area. Afterwards, we cooked dinner on the barbecue. There was so much food: stuffed mushrooms, garlic loaf, chicken drumsticks, corn on the cob, mixed vegetables, and homemade cinnamon buns for dessert.

I have a bit of a control issue in the kitchen (not sure if this is surprising to other food bloggers). I’m used to doing everything by myself. I don’t often like having help and tend to be a bit bossy if you somehow convince me you should help. I’m working on getting over this, because I’d love to have Bryan, or friends for that matter, be in the kitchen with me more often and teach me a bit about their food preferences and cooking styles. I tried very hard at W’s home to not be my usual bossy self. Everyone had a part in preparing dinner.

We rarely have barbecued dinners. We have a small camping-sized grill, which is barely large enough to cook dinner for two. So, an entire dinner cooked on the barbecue was very much a treat for Bryan and I. I think the highlight of the meal, for me, was the stuffed mushrooms. I had a strong dislike for mushrooms growing up, and love when I enjoy them as an adult. They were delicious.

Also, the conversation about the mushrooms was hilarious. W isn’t a huge fan of onions and had complained earlier that there were a few too many onions in the mushroom stuffing for his liking (which I totally understand, onions were the other food I disliked as a child). I think S took a few out. Over dinner, everyone was complimenting S on the delicious stuffed mushroom (and they were much deserved compliments). However, Bryan wanted to tease W about his earlier comment by remarking that there were too many onions in his mushrooms… however, he must have remembered my usual dislike for mushrooms at the last second and instead commented on how there was too much mushroom in his mushrooms! Much laughter ensued.

After dinner, we learned to play a game called “Dice,” which was very fun and taught S how to play Euchre. Everything was amazing, company and food. We can’t wait to have another chance to hang out with W and S!

Recently, we tried to replicate the stuffed mushrooms… but we had mostly forgotten what was in them. So, instead of doing the logical thing, which would be to email S and ask, I decided to come up with a similar recipe. (The original recipe includes pizza sauce, I’ve used tomato pieces instead).

What’s your favourite recipe for stuffed mushrooms?

Mushrooms Stuffed with Tomatoes and Onion

Inspired by dinner with W and S

Ingredients

  • 6 large button mushrooms, washed and scrubbed – approximate cost $3.00
  • 1 vine-ripened tomato, chopped – approximate cost $0.75
  • 1/4 red onion, chopped finely – approximate cost $0.25
  • 2 cloves garlic, minced – approximate cost $0.30
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 1/2 teaspoon black pepper – approximate cost $0.10
  • 6 slices (100 grams or so) old cheddar cheese – approximate cost $1.50

Method

  1. Preheat the broiler in your oven.
  2. Remove the mushroom stems so there is a hollow center in each of the mushroom.
  3. Discard the stems.
    1. Note: S chopped up the stems and included them in the stuffing mixture. I discarded them because there was too much stuffing already (and so I could tease Bryan about how I made sure there was less mushroom in his mushrooms this time).
  4. Combine the tomato and onion pieces, minced garlic, sea salt, and pepper in a small bowl.
  5. Mix well.
  6. Stuff each mushroom with some of the tomato mixture.
  7. Top each mushroom with a slice of cheese.
  8. Place under the broiler for 5-7 minutes (or until the cheese is melted and the mushroom begins to soften).
  9. Allow mushrooms to stand for a few minutes.
  10. Serve and enjoy!

Makes 6 servings (approximate cost: $0.99 per serving).

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15 Comments
by Amber on August 8, 2012  •  Permalink
Posted in Appetizers, Side Dishes
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Posted by Amber on August 8, 2012

https://thecookssister.wordpress.com/2012/08/08/mushrooms-stuffed-with-tomatoes-and-onion/

Rabbit Braised in White Wine

My parents tell me that rabbit was one of my favourite foods as a child. Yet, I don’t remember eating it, ever (nor do I remember seeing it for sale at the grocery store). I have trouble believing I was so adventuresome with my food choices at the time.

So, when rabbit was available at work, I quickly text messaged Bryan, asking him if we should give it a try. It was a bit more expensive than what we would usually buy for dinner, so I wanted to consult with him about whether I was being a bit too spontaneous with my food purchases.

I hummed and hawed over the purchase. Bryan was more than willing to give it a try. He was more confident than I was about my ability to turn it into something edible for dinner.

Was I going to like it? Would it be too much over our usual budget? Have I progressed enough as a cook to take on something like this? It still kind of looked like a rabbit… could I bring myself to cook it?

At the end of the day… it was still there, so I wrapped it up and decided to buy it. Worst case scenario I botch it and we order pizza instead.

Well, I cooked it, ate it, and enjoyed it very much. Bryan seemed to enjoy it a lot as well. We had leftovers for a few days and I found it was best reheated in the oven as opposed to the microwave.

Have you ever been nervous about cooking dinner? If so, what is it that you were nervous about cooking? What made you nervous?

Rabbit Braised in White Wine

Adapted from Rabbit with White Wine from Canadian Living

Ingredients

  • 1 rabbit, cut into bite-sized pieces – approximate cost $15.00
  • 1/2 cup all-purpose flour – approximate cost $0.75
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoons black pepper – approximate cost $0.10
  • 1 tablespoon olive oil – approximate cost $0.10
  • 1 tablespoon butter – approximate cost $0.10
  • 3 garlic cloves, minced – approximate cost $0.30
  • 1 Spanish onion, diced – approximate cost $1.00
  • 4 carrots, sliced – approximate cost $2.50
  • 1 package (about 500 grams) crimini mushrooms – approximate cost $3.00
  • 1 cup white wine (I used Silver Point Sauvignon Blanc 2010, New Zealand) – approximate cost $1.75
  • 1 cup chicken broth – approximate cost $1.50
  • 2 sprigs fresh rosemary (I used fresh rosemary from my garden, but 1/2 teaspoon dried rosemary leaves would work as well) – approximate cost $0.50
  • 1 teaspoon dried thyme – approximate cost $0.20
  • 3 tablespoons lemon juice – approximate cost $0.75
  • 1 baguette (for serving) – approximate cost $2.00

Method

  1. Combine flour, salt and pepper in a plastic bag.
  2. Add rabbit pieces (in batches).
  3. Shake the flour mixture to coat the rabbit pieces.
  4. Repeat until all pieces are coated in flour.
  5. In large pot, heat 1/2 tablespoon of olive oil and 1/2 tablespoon of butter over medium-high heat.
  6. Brown rabbit pieces (in small batches).
  7. Transfer browned rabbit pieces to a large baking dish.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Reduce heat to medium.
  10. Heat 1/2 tablespoon of olive oil and 1/2 tablespoon of butter in the pot.
  11. Add onion pieces, carrots, and a few tablespoons of the remaining flour mixture.
  12. Cook, stirring frequently, until onion pieces soften.
  13. Add crimini mushrooms and garlic.
  14. Cook for about 1 minute (garlic will become fragrant).
  15. Add white wine and chicken stock.
  16. Bring to a boil (mixture should begin to thicken).
  17. Remove from heat and pour over rabbit pieces.
  18. Sprinkle with rosemary, thyme, and lemon juice.
  19. Bake in the oven for about 30 minutes (or until the rabbit pieces are cooked through).
  20. Let stand for 5 minutes before serving with a piece of baguette as a side (and a glass of leftover wine).

Makes about 6 servings (approximate cost: $4.93 per serving).

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11 Comments
by Amber on August 6, 2012  •  Permalink
Posted in Main Course, Rabbit
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Posted by Amber on August 6, 2012

https://thecookssister.wordpress.com/2012/08/06/rabbit-braised-in-white-wine/

Beef Burgers with Asian-Inspired Flavours

One of my blogging goals I set for myself is to post three times per week (Mondays, Wednesdays, and Fridays), except on those really busy weeks when I can’t meet those goals. To help me continue motivating myself and working towards my blogging goals, I’ve decided to start participating in What’s Cooking Wednesday – a weekly blog hop/link party hosted by The King’s Court IV, Turning The Clock Back, and Confessions of an Overworked Mom. I’m excited to be participating!

As you can probably tell, I’ve been making a lot of burgers lately. Earlier this week, I shared the chicken burgers with smoked paprika and rosemary that my brother and I prepared for mom’s birthday.

Bryan visits a friend on weekends who owns a barbecue. The get-together is of the ‘bring your own food to throw on the grill’ sort. So, I’ve used this as an opportunity to play with adding various seasonings to burgers. This burger with Asian-inspired flavours is his favourite so far.

I kept a few at home to try myself and it is quite tasty! I especially like it topped with avocado mayo. I would have preferred avocado slices, but none of the avocados at the grocery store were ripe and I didn’t have time to wait for them to ripen.

Bryan has asked me to make this again (even though he ate them just the other week). While I enjoyed these as well, I declined so I can experiment with a few more types of burgers. Surprisingly, he is ok with this (I was half expecting that he would be disappointed). Instead, I was pleasantly surprised when he complimented my saying he loves when I experiment while dreaming up what we will have for dinner.

What are your favourite flavours to add to (beef) burger patties?

Beef Burgers with Asian-Inspired Flavours

Ingredients

  • 1 pound ground beef – approximate cost $4.50
  • 1 egg – approximate cost $0.35
  • 1 cup breadcrumbs – approximate cost $0.75
  • 2 tablespoons dark soy sauce – approximate cost $0.10
  • 2 tablespoons mirin (or white wine) – approximate cost $0.25
  • 2 teaspoons lemon juice – approximate cost $0.10
  • 2 teaspoons sesame oil – approximate cost $0.20
  • 1/2 teaspoon chili flakes (more if you’d like it spicy) – approximate cost $0.05
  • 1 teaspoon black pepper – approximate cost $0.10
  • 4 hamburger buns – approximate cost $1.00

Method

  1. Combine the ground beef, egg, breadcrumbs, dark soy sauce, mirin (or white wine), lemon juice, chili flakes, sesame oil and black pepper in a large mixing bowl.
  2. Mix thoroughly using your hands (but be careful not to over-work the meat, that will make it tough).
  3. Divide the beef mixture into 4 portions.
  4. Shape each portion into a burger patty.
  5. Cook the burger patties any way you like!
    1. Barbecue the burgers until cooked through and slightly toast the buns.
    2. Fry the burgers over medium-high heat.
    3. Grill the burgers on a counter-top grill.
    4. Broil the burgers in the oven, turning once to cook both sides.
  6. Serve on hamburger buns with your favourite toppings!

Serving Suggestions

Serve with slices of your favourite vegetables and condiments.

Vegetables

  • Red onion
  • Green onions
  • Tomato
  • Lettuce
  • Avocado

Condiments

  • Mayo
  • Japanese mayo
  • Avocado mayo
  • Ketchup

Makes 4 servings (approximate cost: $1.85 per serving + toppings and condiments).

16 Comments
by Amber on July 25, 2012  •  Permalink
Posted in Beef, Main Course, Recipes
Tagged , , , , , , , , , , , , , ,

Posted by Amber on July 25, 2012

https://thecookssister.wordpress.com/2012/07/25/beef-burgers-with-asian-inspired-flavours/

Chicken Burgers with Smoked Paprika and Rosemary

One of my blogging goals I set for myself is to post three times per week (Mondays, Wednesdays, and Fridays), except on those really busy weeks when I can’t meet those goals. To help me continue motivating myself and working towards my blogging goals, I’ve decided to start participating in Mangia Mondays – a weekly blog hop/link party hosted by Delightfully Dowling & Shine Your Light. I’m excited to be participating!

June is a busy month for occasions in my family with both mom and dad’s birthdays and father’s day (not to mention it can be a bit expensive). Yes, yes, I know July is mostly over, but I want to share the chicken burgers that we made for mom’s birthday a few weeks back and I’m just now getting around to sharing the recipe.

This year, my brother and I set out to celebrate on a budget. For each occasion, we made a home-cooked meal (instead of eating out) and took care of the clean-up. This way, we treated out parents to a delicious, healthy meal and they didn’t have to do any work. We’re pretty sure they appreciated it as well as enjoyed the visit.

I didn’t get any photos from dad’s dinner, there were no leftovers for me to bring home and share with you, so I will only be posting about mom’s dinner.

When I shared the recipe for Chicken Roasted with Rosemary and Smoked Paprika, I mentioned that I might have been adding smoked paprika to just about everything I’m cooking. When coming up with the seasoning for these burgers, I insisted on using smoked paprika and consulted with my brother about what else we might use, what toppings we should buy, and what condiments would go best with the burger.

I topped my burger with mayo, lettuce, and a slice of tomato. The one in the photo is one of two that were leftover at the end of the meal, and it was surprisingly delicious the next day (I was worried it would be dry).

What do you cook for your parents on their birthday?

Chicken Burgers with Smoked Paprika and Rosemary

Recipe co-created by me and my brother

Ingredients

  • 2 pounds ground chicken – approximate cost $10.00
  • 1 egg – approximate cost $0.35
  • 2 tablespoons smoked paprika – approximate cost $0.50
  • 2 teaspoons dried rosemary – approximate cost $0.25
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon black pepper – approximate cost $0.10
  • 8 hamburger buns – approximate cost $2.00

Method

  1. Combine the ground chicken, egg, smoked paprika, rosemary, sea salt, and black pepper in a large mixing bowl.
  2. Mix thoroughly using your hands (but be careful not to over-work the meat, that will make it tough).
  3. Divide the chicken mixture into 8 portions.
  4. Shape each portion into a burger patty.
  5. Cook the chicken burger patties any way you like!
    1. Barbecue the burgers until cooked through and slightly toast the buns.
    2. Fry the burgers over medium-high heat.
    3. Grill the burgers on a counter-top grill.
    4. Broil the burgers in the oven, turning once to cook both sides.
  6. Serve on hamburger buns with your favourite toppings!

Serving Suggestions

Serve with slices of your favourite vegetables and condiments.

Vegetables

  • Onion
  • Tomato
  • Lettuce
  • Avocado

Condiments

  • Mayo
  • Avocado mayo
  • Barbecue sauce
  • Ketchup
  • Mustard
  • Relish

Makes 8 servings (approximate cost: $1.66 per serving + toppings and condiments).

Check out the other posts for Mangia Monday!

Also linking to Makin’ You Crave Monday and Made by you Monday!

10 Comments
by Amber on July 23, 2012  •  Permalink
Posted in Main Course, Occasions, Poultry, Recipes
Tagged , , , , , , , , , , , , , ,

Posted by Amber on July 23, 2012

https://thecookssister.wordpress.com/2012/07/23/chicken-burgers-with-smoked-paprika-and-rosemary/

Improv Challnege: Corn and Butter

I’m so excited to be participating in another Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! For those of you keeping track (I know I am for now), this is my third month participating in the challenge. Each month I strive to come up with something a bit more exciting or creative than the last.

Check out my previous Improv Challenge creations:

This month, the challenge ingredients are corn and butter. This combination of ingredients was especially difficult for me. Not that it isn’t a great combination, but because I love a simple cob of corn with butter. I rarely feel compelled to go beyond this with the ingredient combination. Generally, I will grill a few pieces of corn on the cob (husks on), roll it in butter, and season with salt and pepper.

This challenge forced me outside my comfort zone. I’m glad it did. The resulting salad is easy to make, affordable, and delicious. Best of all, the cilantro was fresh from my garden!

Cilantro Tomato Corn Salad with a Lemon-Butter Dressing

Adapted from Cilantro Tomato Corn Salad at AllRecipes.com

Ingredients

  • 2 cups frozen corn kernels – approximate cost $1.50
  • 1/4 cup butter – approximate cost $0.50
  • 3 teaspoons lemon juice – approximate cost $0.15
  • 2 tomatoes, chopped – approximate cost $1.50
  • 1 jalapeño pepper, seeded and finely chopped – approximate cost $0.15
  • 1/2 red onion, finely chopped – approximate cost $0.75
  • 1/4 cup fresh cilantro leaves, chopped – approximate cost $0.50
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1/2 teaspoon black pepper – approximate cost $0.05

Method

  1. Soak the red onion pieces in a bowl of cold water for a minimum of 20 minutes.
  2. Melt butter in a pot over medium heat.
  3. Allow butter to brown.
  4. Add corn and lemon juice.
  5. Cook until corn is a vibrant yellow and heated through.
  6. Remove from heat and allow to cool.
  7. Drain the onions and place in a large mixing bowl.
  8. Add tomato pieces, jalapeño, cilantro, sea salt, pepper, and corn.
  9. Toss well so the lemon-butter coats the ingredients.
  10. Serve immediately and enjoy!

Makes 4 servings (approximate cost: $2.04 per serving).

Serving suggestions

Best if enjoyed the same day the salad is prepared. If kept in the fridge, tomatoes will lose some of their flavour and the butter will harden.



25 Comments
by Amber on July 19, 2012  •  Permalink
Posted in Recipes, Salad
Tagged , , , , , , ,

Posted by Amber on July 19, 2012

https://thecookssister.wordpress.com/2012/07/19/cilantro-tomato-corn-salad-with-a-lemon-butter-dressing/

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