Category Archives: Recipes

Jill’s Seafood Stew

On Friday, October 26, 2012, Jill Burns wrote:

Hi ladies
Note, I’ll give you the whole recipe, but I have never used the croutons part. Perhaps I should try and see how the flavour compares.
I haven’t used sour cream as a topping either.
If using fish stock from a cube, you may not need salt.
For a soupier version, add more fish stock/and or wine.
2 tbsp. olive oil.
1 onion chopped.
2 cloves garlic, finely chopped.
19 oz (540ml) can or two cups fresh, tomatoes with juice, chopped.
2 cups fish stock.
1 1/2 cups dry white wine.
1 tbsp each chopped fresh basil, oregano and thyme, or 1/2 teasp. each dried.
1/2 teasp. hot pepper flakes.
Pinch saffron or turmeric (optional). (I use turmeric)
Salt and freshly ground pepper.
6 cups bread cubes.
1/4 cup olive oil.
4 cloves garlic, finely chopped.
8 oz (250 g) cod, haddock, bluefish or grouper, skinned, boned, cut in chunks.
8oz   (250 g)salmon, skinned, boned, cut in chunks.
8 oz (250g) monkfish, skinned, boned cut into chunks. (I choose two of the white fish if monkfish is unavailable)
8 oz.(250g) scallops (I use the large ones)
8oz (250g) large shrimp, peeled, deveined.
Sour cream
Chopped fresh parsley or coriander.
In large saucepan, heat oil over medium heat; cook onions and garlic 5 minutes, stirring occasionally until soft.
Stir in tomatoes, stock, wine, basil, oregano, thyme, pepper flakes, and saffron/turmeric if using.
Bring to boil. Reduce heat to low; simmer, uncovered, 20 minutes or until thickened slightly.
Add salt and pepper to taste.( May be made ahead to this point).
Preheat oven to 350F.
In large bowl, toss bread cubes with olive oil and garlic. Spread on baking sheet. Bake in oven 15-18 minutes or until golden.Set aside.
Stir cod or alternative, salmon and monkfish into simmering stock mixture.Cook uncovered, 3 minutes.
Stir in scallops and shrimp. Cook uncovered 2 -4 minutes or until seafood is opaque.
Taste, add salt and pepper if desired.
Ladle into large bowls. Top with croutons, a dollop of sour cream and parsley or coriander.
Makes 6 servings.
Take care, enjoy, and have a great week.

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Karen’s Scalloped Potatoes



I had lots of fun last night. I still have half a pitcher of Gimlet’s left in the fridge if anyone is thirsty….

Here is the scalloped potato recipe:

Scalloped Potatoes

Recipe adapted from The Way to Cook by Julia Child (Knopf, 1993).

1 1/2 to 2 cups heavy cream
1 1/2 to 2 cups half-and-half
1 large clove of garlic, pureed
Salt and freshly ground white pepper
1 bay leaf
2 to 2 1/2-pound boiling potatoes, peeled and sliced (6 to 7 cups)
3 to 4 tablespoons grated Swiss cheese

Pour 1 1/2 cups each of heavy cream and half-and-half into saucepan or glass bowl. Stir in the garlic, 1/2 teaspoon salt, several grinds of white pepper and the bay leaf. Heat mixture on top of stove, or warm in microwave. This helps the garlic to permeate the cream.

Slice potatoes thinly. You can use a mandolin to slice the potatoes if you have one.

Butter a baking dish well (I used an earthenware pan) and place sliced potatoes in layers in the dish. Pour the cream mixture over the potatoes adding more cream if necessary, to cover the potatoes by 1/2 inch. Sprinkle grated cheese on top of dish. Cover dish with foil.

Preheat oven to 425 degrees. Set pan in the upper middle level of the oven and bake until bubbling hot and lightly browned on top, about 50 – 60 minutes. Remove foil and continue to bake until the top is nicely browned, approximately 15 mins more.

Makes 6 servings

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Karen’s Gimlet


Amount Ingredient
0.5 Measure Woods 100 Dark Rum
0.5 Measure De Kuyper Triple Sec
0.5 Measure De Kuyper Cherry Brandy
0.5 Measure Noilly Prat Dry


Pour all the ingredients into a highball glass half filled with ice cubes and gently mix with a muddling spoon. Garnish with a cherry if desired.


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Jane’s Spicy Shrimp

The recipe is really easy ….

¼ cup of butter

1 heaping table spoon of pesto

3 large close of garlic (crushed)

A few shakes of crushed red pepper (this is the spice not a red pepper vegetable. Warning!!! This makes the shrimp VERY hot so sprinkle and test taste)

Approximately 50-60 shrimp uncooked & peeled

Cook in large fry pan over medium/high heat. Melt butter. Mix in garlic, pesto and crushed red pepper. Add shrimp and cook approximately 5 minutes or until shrimp are pink in colour.

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Jill’s Chickpea Curry

CHICKPEA CURRY. Approx 6 persons.

1 tablespoon olive oil.

1cup chopped onions.

1 chopped red pepper.

1 1/2 cups chopped tomatoes.

2 19 oz. cans chickpeas, drained.

1 tablespoon chopped fresh mint.

1 tablespoon chopped fresh coriander.

2 tablespoons Patak’s curry paste, mild. (use medium for more strength).

Heat the oil in a pan. Add the onions and red peppers and fry lightly until softened but not browned, for about 5-8 minutes..

Stir in the curry paste and tomatoes and cook for another 5-8 minutes.

Add the chickpeas and cook for 2 minutes more.

Finally, add the chopped mint and coriander and gently stir into the mixture.

Serve immediately. ( I didn’t as I was keeping things warm in the oven, so I don’t think it matters that much)

Can be eaten hot or cold.


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Karen’s Chicken Curry


The key to a good curry is to cook the onions slowly for a long time (15 mins) until they are a golden brown. Similarly when you add the spices to the onion mixture, cook them for 5 to 10 mins stirring all the while to prevent burning. These tips are really what distinguish a good curry from a maudlin one.

Here is a recipe that is very close to the one I used. Ignore his instructions for peeling fresh tomatoes. I used canned Italian plum tomatoes and they worked perfectly.

Simple Goan chicken curry


4 large skinless chicken breasts, cut into chunks3 tbsp vegetable oil
1 tsp yellow or brown mustard seeds
1 large onion, sliced

3 garlic cloves, finely sliced1x400ml can coconut milksalt

For the marinade

1 tsp paprika
1⁄2 tsp ground turmeric
11⁄2 tbsp ground coriander1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
1⁄2 tsp salt
75ml/23⁄4fl oz water

Preparation method

  1. Mix together all the marinade ingredients to give you a loose, smoothpaste. Add the chicken pieces and coat them in the paste. They arebest left to marinate for around 30 minutes to 1 hour, but if you’re in ahurry a few minutes will do.

  2. Heat the oil in a deep frying pan and add the mustard seeds. Whenthey start to pop and jump about in the pan, add the onion and garlic.Cook until they’re golden brown before adding the chicken and anyextra paste from the marinade. Fry over a gentle heat for about 8minutes before adding the coconut milk. Increase the heat slightlyand bring to a simmer. Cook for a further 10-12 minutes until thesauce has thickened slightly before seasoning with salt if necessaryand serving with rice or naan bread.

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Karen’s French Fizz


– 1½ oz of gin
– ¾ oz of lime juice
– ¾ oz of St. Germain elderflower liqueur
– 5-10 mint leaves plus 1 sprig for garnish
– 4-5 raspberries plus 3-4 for garnish
– club soda, to top up
Method Pour lime juice into cocktail shaker. Add raspberries and muddle. Add mint leaves (but do not muddle). Add gin and St. Germain. Add lots of ice and shake. Strain into a highball glass over ice (preferably use both a Hawthorne and a mesh strainer to keep all the seeds and mint out of the finished drink). Top with soda. Garnish with a few raspberries on a skewer and a mint sprig.
Our notes Use fresh lime juice — you’ll need to buy about one lime per drink. A Hawthorne strainer is the standard tennis-racket-shaped kind that comes with an ordinary cocktail set. St. Germain is available in British Columbia, Alberta and Ontario. If you’re in Ontario and can’t find St. Germain, you can also look for the elderflower liqueur from Britain’s Chase Distillery. It makes a fine substitute.

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Jeanne’s Qaubili Pilau

Margarita’s International Recipes Afghanistan

Qaubili Pilau

Pilaus, rice and meat dishes, are central to any Afghan dinner and I was very interested in trying one. I found several recipes for Qaubili Pilau but chose the original one below because it seemed rather simple. It was pretty good, a dish that certainly grows on you as you keep eating it. It is also a beautiful looking dish, and one that will likely impress your guests.

The original recipe claims to be for 6-8 people. While this may be so if served as part of a Dastarkhan (an Afghan banquet), it will probably serve no more than 4 if served as a main or only dish. In my version I increased the amount of meat that it calls for – if you use beef or chicken, you probably will need to use less, but lamb is very fatty and not much remains when you trim it of all the outside fat. I also reduced the amount of oil it calls for, but it is still a very fattenning dish. I forewent the optional blanched almonds because I didn’t feel like making them, but I think they would have added a nice, crunchy element to the dish. I changed a little the amount of spices required and added garam masala, which I saw as an ingredient in other variations of this recipe.

Marga’s Modified Qaubili Pilau Recipe


□ 1/4 cup olive oil

□ 1 yellow onion, diced

□ 2 lbs lamb

□ 1/4 tsp. ground cinnamon

□ 1/4 tsp. ground cloves

□ 1/4 tsp. ground cardamon

□ 1/2 tsp. ground cumin

□ 1/2 tsp. garam masala

□ 1 tsp. salt

□ 2 cups water.

□ 1/4 cup vegetable oil

□ 2 carrots

□ 1 tsp. sugar

□ 1 cup raisins

□ 1 cup blanched almonds

□ 2 cups basmati rice

□ 1 tsp. salt

□ 1/2 tsp. saffron

□ 1 cup water


In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.

Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.

Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water. Boil until the rice is done, about 20 minutes.

Once the rice is done, remove from the pot and put it on a oven-save caserole. Place lamb on top of the rice, cover and cook on 300 degrees for about 20′.

Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.

Original Qaubili Pilau Recipe

From ANAHITA Gallery

Qaubili Pilau Heat 1/2 cup vegetable fat in a Dutch oven or pressure cooker, add 1 medium onion, diced, and fry until lightly browned. Add 1 lb. of beef or lamb, cut in 1 inch cubes, and brown. Add 2 cups water, 1 tsp. salt and 1 1/2 tsp. mixed spices (equal parts of cinnamon, cloves, cumin and cardamom, ground). Cover and simmer, or cook under pressure until the meat is tender. Remove the meat and set aside – save the juice for cooking the rice. Cut 2 carrots into toothpick size pieces. Heat 1/2 cup vegetable fat in a saucepan. Add 1 tbsp. sugar and the cut up carrots and simmer until tender. Remove carrots from fat, add 1 cup dark, seedless raisins, and cook until they swell up. (You may also brown a couple of tablespoons of blanched almonds.) Remove each and set aside. To cook the rice, boil the meat juice and add 2 cups long grain rice, 1 1/2 tsp. salt, and sufficient water to bring the liquid 2 inches above the rice. Add the oil in which the carrots were cooked and 1/8 tsp. saffron (optional) to the cooked rice. Put meat and rice in a large casserole, cover and set in a 300 degree oven for 20-30 minutes. Place meat in the center of a large platter. Mound the rice over the top and sprinkle with carrots, raisins, and almonds. Serves 6-8.


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Jeanne’s Afghanistan Recipes

( Fried Leek Pastries )



2 cups plain flour

1/2 teaspoon salt

2/3 cup cold water


2 whole leeks; (2 leeks=3 cups chopped

2 teaspoons salt

1/4 teaspoon hot chili pepper

3 teaspoons oil


oil; for deep frying


Sift flour and salt into a bowl, make a well in the center and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes.

Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure in cup measure and place in bowl. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.

Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively, roll out dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.

Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm. – – – – – – – – – –

Yield: 32 servings

Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Recipe


4 Medium eggplants (1 kg total)


Oil for frying

2 Medium onions; sliced

1 Green pepper; seeded, sliced

2 Large ripe tomatoes; peeled Salt

1/4 tablespoons of Hot chili pepper

1/4 cup of Water

Chakah (Yogurt Sauce)

2 cup Chakah (drained yogurt) Buy a cheese cloth. You can find at Wal-Mart in the craft section, Place plain yogurt inside the cheese cloth over a bowl in the fridge overnight. Squeeze excess liquid out and only use the remaining yogurt inside the cheese cloth)

2 Garlic cloves (or more)

Salt to taste


Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.

Pour enough oil into a deep frying pan (with lid to fit) to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate when browned. Add more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add onion. Fry gently until transparent. Remove to another plate.

Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili pepper between layers. Pour in any remaining oil from eggplant and onion and add the water. Cover and simmer gently for 10-15 minutes until eggplant is tender.

Combine chakah ingredients and spread half of the sauce into base of serving dish. Top with vegetables, lifting eggplant carefully to keep slices intact. Leave some of the juices in the pan. Top vegetables with remainder of chakah and drizzle vegetable juices over it. Serve with Kabaub and Lawash (flat bread).

Kadu Bouranee (Sweet Pumpkin)

Serves 1

2 lb Fresh pumpkin or squash 
1/4 cup of Corn oil 
Sweet Tomato Sauce: 
1 tablespoon Crushed garlic 
1 cup of Water 
1/2 tablespoon Salt 
1/2 cup of Sugar 
4 oz Tomato sauce 
1/2 ts Ginger root, chopped fine 
1 tablespoon freshly ground coriander seeds 
1/4 ts Black pepper

Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt

Garnish: Dry mint leaves, crushed 

Peel the pumpkin and cut it into 2-3 inch cubes and set it aside. Heat oil in a large frying pan (one that has a lid). Fry the pumpkins on both sides for a couple of minutes until lightly browned.

Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover partly with some room to vent and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (Mix together the ingredients for the yogurt sauce.

To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

Brides Fingers
(Asabia el Aroos)

These lovely slender crisps of filo filled with sweetened nuts are as heavenly as baklava, much easier to prepare and to eat, and lower in calories and fat. Nuts provide protein and healthy quantities of fiber, as well as containing traces of many important elements necessary to good health.


Sweet Syrup: (See recipe below)

1/2 package (16 oz.) frozen filo dough, completely defrosted

1/4 cup unsalted butter, melted (optional)


1/2 cup almonds or pistachios, pulverized in food processor with

1/3 cup sugar


1 egg, beaten



1. Prepare the syrup in advance and chill in the refrigerator.

2. Combine the filling ingredients.

3. Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets.

4. Cut the filo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with melted butter.

5. Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough.

6. Brush the tops of the pastries lightly with a bit of beaten egg and sprinkle with sugar.

7. Bake for 15 to 20 minutes, until golden brown.

8. Dip the warm fingers into cool Sweet Syrup and arrange on a serving tray. Serve at room temperature.


The general rule for syrup is to pour hot syrup over cold (or room temperature) pastries and to serve cold syrup over hot pastries.

In some areas, eating syrup and honey is superstitiously believed to ward off the djinn (evil spirits) and to make life sweeter.

3 cups sugar

1-1/2 cups water

1 lemon

1 tbsp. orange-blossom water or rosewater

1. Boil the sugar with the water until dissolved and viscous, about 10 minutes.
2. Stir in the remaining ingredients and remove from the heat.

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Jeanne’s Onion Marmalade


Onion Marmalade


  • 1 tablespoon olive oil
  • 4 cups finely diced onion
  • 3 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt


  1. In a sauté pan over medium heat, add oil and onions and sauté until onions are translucent, about 8 minutes. Add garlic and sauté one minute more. Add balsamic, sugar and salt and simmer until liquid has absorbed, and onion mixture is glossy, about 2 minutes.
  2. Store refrigerated for up to 3 weeks.

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