Monthly Archives: March 2015

Feta Cheese with Lemon, Fresh Rosemary and Olives

3 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

½ freshly ground pepper

pinch coarse salt

½ lb. chunk or wedge feta cheese

zest of 1 lemon, chopped finely

⅓ cup pitted olives, such as Nicoise or Kalamata, coarsely chopped

crackers, toasts or country bread or baguette slices

1. In a medium bowl, whisk together the olive oil, lemon juice, pepper, and salt.

2. Place the cheese on a serving plate and pour the oil mixture on top of it. Garnish with the chopped rosemary, lemon zest and olives. Spread onto crackers, toasts, or crusty bread slices.


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Oven baked potato wedges

4 russet potatoes
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 Tbsp chopped fresh parsley leaves
¼ cup parmesan cheese
(preheat oven to 450˚F)
Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.


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French Canadian sugar pie

1 cup medium packed dark brown sugar
1 tbsp flour
200 ml whip cream (less than 1 small container)
1 pie crust

Mix brown sugar, flour and whip cream well in a bowl then pour into the pie crust.

Bake at 350 F for 45 minutes-60 minutes (closer to 60 minutes most likely).

“Since this is an old-style recipe from the wood stove era, there is no specified amount of time to bake the pie. It will take between 45 and 75 minutes depending on your oven and depending on the ratio of ingredients. A pie with a little more flour than usual will take less time, one where there a bit more cream will take longer. Your baking time will vary from pie to pie.

To check if the pie is fully baked, start checking it at around 45 minutes. The pie filling will start boiling from the outside and move toward the middle. It will first boil with large bubbles which will gradually disappear to be replaced with small tight bubbles. When the entire surface is bubbling with these tight bubbles and the edge of the filling is starting to dry up, the pie is ready. A good test is to shake the pie back and forth a bit. If the center is still liquid, it needs to bake some more. When shaking produces a movement that looks like soft pudding, it’s ready. The pie I baked for this instructable took 65 minutes.”


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Easy biscuits

2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1⁄3 cup oil
2⁄3 cup milk

Mix dry ingredients.
Put oil in measuring cup and add milk. Do not stir.
Add to dry ingredients.
Mix lightly to moisten ingredients and knead one or two times to form ball.
Roll out between two sheets of plastic wrap to about 1/2″ thick.
Cut into 2″ biscuits.
Bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned.


Note: I skipped the kneading and dropped biscuits instead on parchment lined cookie sheet. 10 minutes baking time.

oven fried chicken
1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) kosher salt **CORRECTION: USE 1 tsp instead**
11/2 tsp (7 mL) garlic powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) dry mustard
8 chicken breasts, 8 legs or thighs
In shallow dish, mix together flour, 1 tsp (5 mL) of the salt, the garlic powder, paprika, pepper and mustard. Rinse chicken under water; sprinkle with remaining salt. One piece at a time, coat chicken in flour mixture. Place on greased rimmed baking sheet.

Roast in 375 degrees F (190 degrees C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.
Servings: 4

***use 1 tsp salt instead of 2! And add extra flour to stretch recipe if needed.