California Style Sandwhich

California Style Sandwhich

Recipe coming soon....

Pork Dumpling Spring Salad

Pork Dumpling Spring Salad

Ingredients For Salad

6 pork and cabbage frozen dumplings ( or any of your choice)

2 tblsp olive oil or peanut oil

spring Salad mix

1 diced tomato

1 diced red pepper

2 diced scallions

Ingredients for Dressing

3 tblsp of plum sauce

2 tblsp rice wine vinegar

4 tblsp olive or peanut oil

1 tblsp honey mustard

1 tblsp soya sauce 

Preparation

In large pot boil water and add dunplings and cook according to package and drain

In wok or skillet heat 2 tblsp oil to high and add dunplings and let brown 10 minutes

Dice up tomato, peppers and scallions and add to salad.

Prepare dressing-In bowl add all above ingredients and wisk until creamy.

In bowls place salad with veggies and top with dumpligs dressing and chives.

Servings-2

Silvia's Torta di Mele (Apple Cake)

Silvia's Torta di Mele (Apple Cake)

Ingredients

6 golden delicious peeled and sliced apples

3/4 cup sugar (plus extra 3 tblsp cup to mix in with apples)

1/2 cup melted butter

2 eggs

1 tsp vanilla

1/8 tsp salt

1 lemon juiced (for apple mixture)

1/4 tsp lemon rind

1 1/2 cups flour

1 3/4 tsp baking powder

1/2 cup milk

Preparations

1. Preheat oven 350 and butter and lightly dust with flour 9 inch springform round pan

2. Peel and slice golden delicous apples and place in a bowl.  Squeeze in 1 lemon ( lemon will prevent apples from turning brown plus adding to the delicious flavor) and add 3 tblsp sugar and mix and set apples aside. 

3. In medium bowl cream together sugar and butter.  Beat in eggs one at a time, then stir in vanilla and lemon     rind.  

4. In seperate bowl shift together flour, baking powder and salt

5. Fold dry ingredients into eggs mixture slowly.  Add milk and stir gently being careful not to over stir.

6. Pour batter into pan and pour apples on top (or you can choose to place each apple as I did in a        decorative pattern.)

7. Place into heated oven and bake 45-50 minutes or until center comes out clean with bamboo stick.

Brie and Tomato Toast

Ingredients

Two poached eggs

Two slices of french baguette or any loaf bread

4 slices of brie

4 slices of tomato

salt

pepper

Preparation

Slice bread and toast in toaster or broiler and set aside 

Slice brie and tomato and lay ontop of toasted breads

Boil water and poach eggs.

Place eggs ontop and dash with salt and pepper

Servings 1

Spaghetti con Tono e Caperi (Tuna and Caper Spaghetti)

Spaghetti con Tono (Tuna and Caper Spaghetti)

This is one of both my mothers and nonna's go-to pasta dishes for summer simple and quick...delicious!

Ingredients
Tomato sauce (use your homemade sauce recipe)
1 can of white tuna in water drained
2 tblsp capers
2 tblsp pine nuts
Calamata olives (a handful on top as garnish to your liking
drizzle of oliive oil
1/2 lb spaghetti
1 tsp salt

Preparation
In large pot boil water and add salt. When water comes to boil add your spaghetti and cook accordingly.
In meantime in small pan heat sauce and add tuna and let heat for 10 minutes while stirring occasionally
When spaghetti is cooked drain and let cool for 2 minutes.
With tongs place spaghetti into bowl and add sauce.  Top with capers, pine nuts and olives.
Drizzle with olive oil. Enjoy!

Servings  2-4

Homemade Tomato Basil Sauce

Homemade Tomato Basil Sauce

Ingredients
3 cans peeled and stewed tomato
2 large garlic cloves chopped fine
3 tblsp olive oil
1 tsp salt
4 fresh basil leaves

Preparation
In large pot heat olive oil and add chopped garlic and let saute slightly 2 minutes.
Add tomato and bring to boil.  Lower heat to low, cover and let simmer for 3 hours.
Add salt and fresh basil at end.
To store, let cool completely.  Place in glass jars and freeze.

Creamy Mushroom Chicken Burrito

Creamy Mushroom Chicken Burrito

Ingredients

2 cup shredded cooked chicken

1 small onion diced

1 tblsp olive oil

1 cup diced mushrooms

1/2 diced red pepper

3 tblsp cream cheese

1/2 cup mozzarella perline or fresh mozzarella

1 bunch boston butter lettuce leaves washed
dash of salt

Preparation
In med heat skillet add oilive oil and saute onion mushroom and red pepper until cooked about 4 minutes.
Add shredded chicken to heat and stir to heat evenly all ingredients.
Add cream cheese and mozzarella and heat until melted.
Meanwhile heat up tortilla until lightly brown and crispy. Use a flat skillet like a crepe pan or heat in oven. The crispier the better.
Take your lettuce leaves which are small enough to fit in your hand like a little bowl..add creamy chicken in cups and place 2-3 cups inside tortilla.

Servings 4

Prosciutto Melone Chicken Salad

Prosciutto Melone Chicken Salad

Ingredients
1/2 Cantaloupe cut into half moons
1/2 cup shredded chicken breast
2 slices of prosciutto
1 scallion chopped
1/2 cup cucumber
1 tblsp maple syrup
1 tblsp olive oil

Preparation
Cut and scoop our seeds from cantaloupe and set aside
In small skillet heat oil and add diced scallions and let brown then add diced prosciutto and saute until lightly crispy and then add maple syrup and let heat for 30 sec.
Mix cooked prosciutto with chicken and cucumber and scoop into carved out boats of cantaloupe.

Servings 2

Greens Quiche

Greens Quiche

The one way I can get my kids to eat all these veggies in one meal!  Simple to make.  They love it and I feel so good to know they have replenished their little bodies of these so needed greens.  Which they would not eat much of on their own.  Hope it works for yours as well as it does for our family.  Make ahead of time and freeze.  Makes great kids lunches for school.  Good eaten cold too.  Enjoy!


Ingredients
3 eggs
1/4 milk
1/4 flour
1 1/2 tsp baking soda
1 cup shredded cheese any kind you prefer
1 pie crust
1 cup chooped brocolli
1 cup frozen spinach
1/2 peas
1 diced onion
3 tblsp olive oil
1/4 tsp salt to taste

Preparation
In large skillet heat oil and add onion, brocolli, spinach and peas and saute for appox 10 minutes or until tender and let cool.
In the meantime mix in large bowl eggs, milk, flour, baking soda, salt and mix.  Add shredded cheese
Add cooked veggies to egg mixture and fold gently.
Pour into unbaked pie crust and top with some shredded cheese and place in preheated 425 degree oven for 25-35 minutes.  When pie crust is golden and center is cooked take out of oven and let cool 20 minutes.

Serving size 4-6

Tortellini Caprese Salad

Tortellini Caprese Salad

Ingredients
1 package cheese tortellini
2 cups blanched chopped broccoli
3 tomato diced
1 red pepper diced
3 scallions diced (white and green part)
4 basil leaves chopped
1 container perline mozzarella
1/2 tsp italian seasoning
dash of salt

Dressing
1/2 oilive oil
3 tblsp rice wine vinegar
3 tblsp mayonnaise

Preparation
Cook tortellini and blanch broccoli and set aside to cool
Dice veggies (tomato, scallions, red pepper)
Chop basil leaves
In your salad bowl mix your dressing and add your chopped veggies, cooled broccoli and tortellini, spice and salt
Top with mozzarella

Serving size 4 to 6 people

Lemon Seafood Salad

Lemon Seafood Salad

Ingredients

Boston lettuce 1 bunch chooped

Romain lettuce 1 head chopped

200g Bay Shrimp cooked

200g Bay Scallops cooked

1/2 lemon peeled and sliced thin

2 diced scallions

1 diced cucumber

1 Tomato

3/4 chopped snow peas

sprinkle of lemon pepper

Dressing

1/2 cup olive oil

1/4 rice wine vinegar

3 tblsp honey mustard

2 tblsp soya sauce

1 tblsp either brown sugar or maple syrup

Preparation
Prepare dressing and set aside
In large salad bowl add all veggies and top with fish,  lemon slices (which can be eaten...delish and lemon pepper!

Servings 4-6

Cheese platter at Chez Therese

My mother in law as always swips out some delicious Quebec food product that yummm...I can truly appreciate.  This past week-end we spent our time in Quebec City where we ate lots of delicious foods and wines.

Spicy Chinese Chicken Salad

Spicy Chinese Chicken Salad

Chinese Chicken Salad...plane and simply delicious.  A bit spicy but the oranges and romaine cool off the heat!

Ingredients
3 cups cooked and sliced chicken breast or dark meat
3 heads of romaine lettuce washed and chopped
2 cups shredded white, purple cabbage and carrots (I bought a prepackaged mix of the three already shredded)
4 scallions sliced thin white and green part
1 small can manderin oranges drained
1 cup fried chinese noodles

Dressing
1/4 cup rice vinegar
3 tblsp soy sauce
3 tblsp peanut oil (olive oil works fine also)
2 tblsp sweet chili sauce
1 tblsp honey mustard
1 freshly squeezed orange

Preparation for Salad
1. Cook chicken (I boiled it with garlic) and cut up and put aside in frig
2. Wash and chop romaine and chill in frig
3. Slice scallions and cabbage mixture if needed and add to romaine bowl.
4. Drain manderin and mix into salad along with chicken.
5. Top with noodles and add dressing. (Tip: Add noodles when ready to eat or they will get soggy.)

Preparation for Dressing
Mix all ingredients and whisk together and let chill while preparing the salad.

Servings: 2 people as main meal - 4 people as side salad

Tuna White Bean Salad

Tuna White Bean Salad

Quite the palette cooler is what this summer salad has to offer.  As well as nutritious and simple preparation.
Inspired by my nonna Silvia's tuna and bean salad, I grew up eating during my summer days in Italia.

Ingredients
1/2 white onion minced
3 tblsp rice vinegar
2 marinated red peppers
3 hearts of palm sliced thin
3 artichoke hearts sliced
4 washed romaine leaves
1 can white beans drained and rinced
1/2 lime
capers for garnish
1/4 salt
1/2 tsp lemon pepper
 3 tblsp olive oil

Preparation
Mince onion and place in bowl and soak with rice vinegar, let sit for 10 minutes while preparing the rest.
Meanwhile dice peppers, hearts of palm and artichoke hearts and add to onions.
Add drained and rinsed white beans and sprinkle salt and lemon pepper, mix gently and set aside
Place washed romaine leaves on dish, spoon bean mixture ontop.
Add white tuna on top and squeeze lime, sprinkle and garnish with lemon pepper, olive oil and granish of capers.

Servings 4-6

Sweet BBQ Chops

BBQ pork chops and pasta salad...a meal which takes 30 to prepare and ten minutes to cook.


BBQ sauce
1/2 cup ketchup
1/4 soya sauce
1/4 worchershire sauce
3 tblsp honey mustard
4 tblsp brown sugar
8 1 inch prk chops
Place all ingredients in glass baking dish and mix well...adding pork chops and let sit for 1/2...or longer if you want more flavor.
Heat BBQ to 400 and grease with olive oil..cooking each side for 4 minutes while glazing with sauce

Pasta Salad
1/2 mayonaise
1 diced red and green pepper
1 bag macaroni noodles
salt
pepper

Cook noodles and rinse under cold water
Dice peppers
Add peppers and cold noodles, mayonnaise, salt and pepper

A campers and fisherman's dream meal....Brook Trout Salad (truite mouchetée)

Fishing in St. Maurice National Park in Quebec graced us with 14  (12-14 inch brook trout)...sauteed them in white wine, scallions, lemon, garlic, lemon pepper and olive oil for 5 minutes until just cooked.  This we ate for dinner with a green salad mxed with fresh tomato, cucumber and scallions.  For lunch the next day I mixed in the remaining trout...added a little olive oil and honey mustard for dressing and hmmmm. quite delicious.  Great camping meal accompanied by a glass of chilled rose wine.