Fudgesicles

1 Instant Chocolate pudding box
2 1/2 cups Cold milk
1/4 cup Sugar

Mix all three. Beat on slow speed until creamy thick. Pour into molds. Freeze for about 8hours or overnight. Makes about 12.

Popsicles

1 Orange jello box (3oz)
1 Orange kool-aid package
1/2 cup sugar
2 cups boiling water

Combine the flavored jello, kool-aid and sugar in a bowl.Pour the boiling water over the top. Stir til dissolved. Add the cold water to the bowl. Stir. Fill your molds and freeze. Makes about 16

Creamy Popsicles

1 Strawberry or raspberry jello box (3 oz)
1 cup boiling water
1 cup strawberry or raspberry yogurt
1/2 cup cold water

Pour jello in bowl. Add boiling water. Stir til dissolved. Add yogurt. Stir. Add cold water. Stir. Pour into molds. Freeze. Makes about 10.

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It’s hard to describe some of these as I don’t really use recipes as often in the summer, but I’ll do my best.
~~k

Fresh Summer Salsa

2-3 tomatoes
red pepper
green pepper
green onion or white onion
jalapeno pepper
fresh cilantro
fresh lime juice (lemon works too)
salt

Vary the amounts according to your taste. In the past I have used a mandolin to dice everything, but lately my favourite is to put it all in a food processor and blend and then CHOW DOWN!!!

Bar-B-Q potatoes

Thickly slice some red or white new potatoes. Slice some onion.

In an aluminum foil cake pan (9×9 or whatever), place a few pats of butter on the bottom. Layer the potatoes and the onions, randomly putting more butter here and there as you go (I don’t think you could have too much butter, could you? — but make sure there’s enough). Season with Montreal steak spice or whatever fresh herbs you have on the go. Cover with alum. foil. Place on grill over medium heat for, about 20-25 minutes or until potatoes are soft. When you do them just right, the ones on the bottom are nice and crispy. I like them almost burned. In our family, we fight for the bottom ones!

Easy veggies

This one I love.

Chop any veggies you like as you would for a stir fry. Mushrooms, zuccini, peppers, onions, broccoli, cauliflower, beans, asparagus…. Drizzle some olive oil, and use any club house seasoning you have. I use the greek one lots, or the italian one too. Let sit for a bit. Using a bar-b-q grilling basket on the grill over med-high heat, ‘stir fry’ away. Yum.

Grilled asparagus

Season asparagus with coarse salt — lots of it. let it sit, and bar-b-q on the grill until they are well done. A grilling basket works well for these guys so they don’t fall through the cracks!

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Mmmm…pitas.

Mmmm…garlic.

INGREDIENTS:

2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Pitas or veggies

DIRECTIONS:

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined.

Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.

Filed under: Sauces, Side Dish
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This is a low-fat version that tastes good.

INGREDIENTS:

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced

DIRECTIONS:

In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Filed under: Side Dish
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This is a staple here in the summer! It gets raves whenever we make it for guests.

This is scaled for 8 steaks, so play with the proportions if you’re making less.

INGREDIENTS:

1 cup vegetable oil
1/2 cup soya sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 Tbsp Worcestershire sauce (just don’t ask me to pronounce it)
1 Tbsp freshly ground black pepper
2 Tbsp Dijon mustard
1 onion, sliced
2 cloves garlic, minced

DIRECTIONS:

Mix together well, and use on your favourite meat. The longer you can marinade it, the better it gets. 24 hours of soaking is heavenly!

Filed under: Beef
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I got the following email from my friend Judy. I haven’t tried it yet, but I plan to!
Angella

The secret is to get FRESH Mahi Mahi . Add a see-zore salad (or greek) and it is a perfect summer dinner!

Salsa:

1 ripe avocado, cut into 1/2 inch chunks
2 plum tomatoes, cut into 1/2 inch chunks
1 cup minced red onion
1 jalapeno pepper, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. salt

Combine all ingredients in a glass (or stainless steel or glazed ceramic) dish, and mix gently. Set aside. (Can be made hours ahead, if desired, and stored, covered, in refrig.)

Mahi Mahi:

1-1/2 lb. mahi mahi, cut into 4 pcs.
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/2 tsp. black pepper

In a deep glass dish marinate the fish with the other ingredients for 20-30 minutes before grilling. Grill over coals or under a broiler for 6-8 min. per side. Serve fish with the salsa on top.

Filed under: Seafood
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One of my favourite meals while pregnant…
Angella

INGREDIENTS:

Spaghetti, cooked
3 tablespoons olive oil
1/2 cup sliced and halved zucchini
1/2 cup sliced and halved yellow squash
3 cloves garlic, finely chopped
2 large tomatoes – peeled, seeded and chopped (I just dice them, and I’ve used canned before)
1/3 cup chopped fresh basil (or improvise)
1/3 cup shredded Parmesan cheese

DIRECTIONS:

HEAT oil in medium saucepan. Add zucchini, squash and garlic; cook for 3 minutes; Add tomatoes and basil; cook for 5 minutes or until hot and slightly thickened.

TOSS pasta with sauce. Garnish with Parmesan cheese.

Filed under: Pasta/Stir-Fry
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From The Best of the Best and more….

This is for you, Ange!

I used to be intimidated by phyllo pastry, now I’m not! It’s really easy.
k

1 cup peeled and finely chopped potatoes.
1 tsp vegetable oil
1 onion, finely chopped
2 tsp curry powder
2 tsp cumin
1 tsp tumeric
1/4 tsp salt
pinch cayenne pepper
1/2 lb lean ground beef
1/2 cup small frozen peas
3 Tbsp beef broth
1 Tbsp currants
1 Tbsp lemon juice
2 tsp liquid honey

9 sheets phyllo pastry
1/4 cup butter, melted

To make filling: Cook potatoes in boiling water until tender, but still firm; drain and set aside. In nonstick pan, heat oil over medium heat and cook onion, stirring until softened. Stir in curry powder, cumin, tumeric, salt and cayenne. Stir and cook for 2 min. Add beef, breaking up into small pieces; cook until no longer pink. Stir in potatoes, peas, beef broth, currants, lemon juice and honey. Cook, gently stirring, until peas are thawed. Cool. (very important) Place 1 sheet of phyllo on work surface (keep a slightly damp clean cloth over the other sheets so they will not dry out.) Lightly brush phyllo with some of the butter. Using a sharp knife, cut the phyllo into 4, 3 inch wide strips. Spoon 1 Tbsp filling onto phyllo about 1 inch from bottom on the right side. Fold the left side over filling and continue folding in a triangular shape (flag-fashion) to the end of the strip. Press edges together and place on baking sheet. Repeat with remaining strips. Brush tops lightly with butter. (these may be frozen on a cookie sheet and stored in a freezer bag). Do not thaw. Bake at 375 F for 20 min, or until samosas are golden.

Serve with coriander chutney or a hot mango chutney or ginger pickle relish — experiment!!

Filed under: Beef
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from The Best of the Best and more….
karen

1 3/4 cups flour
3/4 tsp baking soda
1 cup butter
1 tsp vanilla
1 cup sugar
1/2 cup packed brown sugar
1 egg
1/3 cup cocoa powder
2 tbsp milk
1 cup chopped pecans or walnuts
3/4 cup chocolate chips

Preheat oven to 350 F. Stir together flour and baking soda. Set aside. In a large bowl, cream together butter, vanilla and sugars. Beat until fluffy. Beat in egg, then cocoa, then milk. Mix in flour until just blended. Stir in nuts and chocolate chips. Drop by spoonfuls on greased cookie sheets and bake for 12 min. Cool slightly before removing from cookie sheet. Makes 3 dozen cookies (not really).

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INGREDIENTS:

Bar:

4 Mars Bars
1/2 cup butter or margarine
3 cups Rice Krispies

Topping:

1 cup chocolate chips
1/4 cup butter or margarine

DIRECTIONS:

Melt Mars bars & 1/2 cup butter or margarine in a large microwaveable bowl. Stir in the Krispies.

Press into 8 inch pan, or 8×11 if you like them thinner.

Cool in fridge.

Melt 1 cup chocolate chips with 1/4 cup butter. Spread on top.

So easy. So yummy.

Angella

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