Monthly Archives: January 2013

Greek potatoes

Total Time:

Prep Time:

Cook Time:

1 hrs 29 mins

10 mins

1 hrs 19 mins

6-8 servings:

  • 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
  • 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
  • 1/2 cup olive oil
  • 1 cup water
  • 1 tablespoon dried oregano (get the Mediterranean, it’s the best!)
  • 1 lemon, juiced
  • sea salt
  • fresh coarse ground black pepper


1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam – that sounds like a great idea!

2 Put all the ingredients into a baking pan large enough to hold them.

3 Season generously with sea salt and black pepper.

4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn.

6 Bake for 40 minutes.

7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

9 This will take about another 40 minutes.

10 Do not be afraid of overcooking the potatoes- they will be delicious.

11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.







¼ c butter

¾ c sugar

1 egg

¾ c milk

1 ½ c all purpose flour

1 tbsp baking powder

¾ tsp salt

1 tsp vanilla


Streusel Mixture

½ c brown sugar

2 tsp cinnamon

½ c chopped nuts

2 tbsp melted butter


– heat oven to 375

– grease and flour pan,  8” or 9” round or square

– cream butter and sugar, add egg and continue beating mixture

– mix dry ingredients together and add to butter mixture alternating with wet ingredients

– mix well

– in separate bowl, mix streusel ingredients

– spread half batter in pan, sprinkle half streusel mixture, spread remaining batter and top with remaining streusel

For Blueberry Coffee Cake

– spread batter in pan, top with streusel mixture, spread 1 cup blueberries over top and push streusel and blueberries half way into batter


– bake at 375 for 25 to 35 minutes (use longer time if frozen blueberries are used) until cake is firm in middle


Anne Swan


Chicken souvlaki

Chicken Souvlaki
(Makes 4-6 servings, recipe created by Kalyn.)

4-6 boneless, skinless chicken breasts (You can cut the marinade in half for only four chicken breasts.)

Marinade Ingredients:
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 T red wine vinegar
1 T finely minced garlic (or garlic puree from a jar)
1 T dried oregano (use Greek or Turkish oregano)
1 tsp. dried thyme

Trim all visible fat and tendons from chicken breasts, then cut each piece into 5 or 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.

Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 6-8 hours or more.

To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn’t spin around on the skewers. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)

Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.

Dec 2012- make on george foreman grill! yum!

Green olive baked chicken

  • ¾ cup pitted green olives
  • 1.6kg whole chicken
  • 4 cloves garlic, peeled and halved
  • ½ cup chopped flat-leaf parsley leaves
  • 2 tablespoons lemon zest
  • 250g cherry tomatoes
  • sea salt and cracked black pepper
  • 2 tablespoons olive oil

Preheat oven to 200°C (400°F). Soak the olives in cold water for 5 minutes to remove the excess salt. Drain. Divide the chicken into 8 pieces or ask your butcher to do so. Place the chicken in a baking dish, skin-side up, and put a piece of garlic under each chicken portion. Combine the olives, parsley, lemon zest, tomatoes, salt, pepper and oil and spoon over the chicken.

Bake for 45–55 minutes or until the chicken is golden and cooked through. Place on serving plates and serve drizzled with the pan juices. Serves 4.


made by Jennifer Kwong Dec 2012- delicious!

recipe from Donna Hay

Anne Swan’s baked beans


* 1 lb. navy beans or other type dry beans

* ¼ lb salt pork or bacon

* 1 onion,chopped

* ½ tsp dry mustard

* ¼ tsp black pepper

* 2 tsp Worchestershire sauce

* ½ c tomato puree

* 2 tbsp molasses

* 2 tbsp dark brown sugar

* optional – add garlic, chilli powder, cloves


1. Boil beans, let stand for 1 hour then discard water.

2. Add fresh water and boil for 45 minutes longer

3. Mix ingredients and add to bean pot then add beans and bean water

4. Bake at 300* for 3 hours


Consumer Reports,  July 1981

Audrey Fisher’s vegetable dip

VEGETABLE DIP (Audrey’s recipe)

2 cloves garlic

2 green onions

4 sprigs parsley

1 cup sour cream or yogurt

1 cup mayonnaise

2 tsp Worcestershire sauce

dash salt, pepper, oregano and basil


– in food processor, chop garlic, onions and parsley

– add remaining ingredients and process 6 to 8 seconds

– chill thoroughly

Anne Swan’s Granola recipe


* 3C rolled oats

* 2C natural bran

* 1C wheat germ,  1 C sesame seeds

* 1C desiccated coconut,  1C shelled sunflower seeds unsalted

* 1C chopped nuts

* 1 C rye flakes,  2C wheat flakes

* 1 ½ C skim milk powder

* 1 ½ tsp cinnamon, 1 ½ tsp nutmeg, 1 ½ tsp salt

* 3 tsp vanilla

* 1C oil

* 2C liquid honey

* 2C raisins

* 1C dried prunes, 1C dried apricots, chopped

* option – dried apple or other dried fruit

1. In a large bowl, combine all dry ingredients.

2. In a small bowl, combine vanilla, oil and honey.

3. Pour liquid over dry mixture and blend thoroughly.  Divide mixture evenly onto 2 cookie sheets, spreading out over entire surface of trays.

4. Bake at 300* for 45 minutes, removing from oven and carefully tossing every 10 minutes making sure to blend in mixture from sides of pans where it tends to brown more easily.

5. Spoon from sheets into a large bowl and let cool for 20 minutes. Stir in dried fruit.  Cool thoroughly, stirring occasionally and put into storage containers.  Refrigerate if not used quickly.

Mary Moore Cookbook, 1978

Soda bread Irish


500g whole wheat flour
1 tsp baking soda
1 tsp salt
3/4 pints of buttermilk (426 mls) (1.5 cups)


Mix the flour, baking soda and salt together in a large bowl
Add enough buttermilk to make the dough soft
Lightly knead the dough
Shape the dough into a large round
Place the dough on a floured baking sheet
Cut a deep cross into the top of the mound
Bake at 400 degrees F for 40 minutes, or until the bottom of the loaf sounds hollow when it is tapped

How to make buttermilk:

Cut a lemon in half and squeeze out 1 tbsp. of juice into a measuring cup. As an alternative, use distilled white vinegar. Mix in milk with a 2 percent fat content or greater until you get 1 cup. Then stir. Let the mixture stand for a quarter of an hour. It will be ready when it appears to start curdling.


Buttermilk can be replaced with soured soy or rice milk. For each Cup of buttermilk, use 1 cup soymilk plus 1 tablespoon of vinegar.

Notes: fantastic with stews!!

Big bowl quinoa

2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 – 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments

another splash or two of good olive oil or citrus dressing

Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.

Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.

In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.

Toss the quinoa with a splash of olive oil (I had leftover citrus parmesan dressing, so I used that). Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.

Serves 4 – 6.

Citrus Parmesan Dressing

1/3 cup freshly grated Parmesan cheese
Zest and juice of 2 oranges
2 tablespoons chopped shallots
2T white wine vinegar
1 cup extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches of both salt + pepper

In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.

Amazing recipe!!!  Make the dressing minus parm

Tempeh curry

1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
2 teaspoons fine-grain sea salt
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder
1/4 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper
1 cup canned diced tomatoes
3/4 cup water
splash of cream or a dollop of creme fraiche
8 ounces tempeh, cut into 3/4-inch pieces
a small handful of cilantro, loosely choppe

Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer (see head notes), sprinkle with 1 teaspoon of the salt and cook until tender throughout – about 20 – 30 minutes, depending on how large your potato pieces are.
In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender – (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.
Serves 4 – 6

made Jan 2012- awesome recipe, very tasty, add carrots too (:  MAKE SURE TO DOUBLE THE SAUCE PART, or more otherwise it’s too dry.  Should use the entire can of stewed tomatoes.