How to Freeze Berries

You will need:
berries
"ziploc" freezer bags (or vaccuum sealer)
a pan or tray that will fit in your freezer
strainer or colander

1. Start with fresh berries

2. Wash the berries ( DO NOT WASH Blueberries) Washing blueberries before freezing causing thicker, tougher skin - wash them when you take them out of the freezer to use

3. Let sit in Colander for 10 minutes to drain all excess water

4. Put them on a pan in a single layer and freeze them - leave overnight

5. Bag the berries.  Remember to write the date in permanent marker on the bag before you put the berries in.  If you have a vaccuum sealer use it (it's the best way) if not, then simply put berries into Ziploc freezer bags, insert a straw, zip the bag almost shut use the straw to suck out the air and then close. 


When you take the berries out to thaw and use simply thaw in refrigerator overnight.

Mozzachilli Casserole

I saw this recipe on Allrecipes.com Here is the link: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=11893&origin=detail&&Servings=4   Mozechilli Casserole

Rated:	Servings: 4
Submitted By: LaDonna Reed

"Simple layers of cooked ground beef, ready-made spaghetti sauce, rotini pasta and mozzarella cheese bake into a quick and easy meal."

Ingredients:

1 pound lean ground beef 1 (28 ounce) jar spaghetti sauce

1 (16 ounce) package rotini pasta 2 cups mozzarella cheese, shredded

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
2.	In a skillet, cook beef until brown over medium heat. Drain excess fat from meat.
3.	Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat.
4.	Bake in preheated oven for 25 minutes.

Sweet N Sour Turkey Meatballs

 

 

Ingredients

• 1 lb (500 g) lean ground turkey
• ¼ cup (60 mL) dried breadcrumbs
• 1 large egg, beaten
• 2 tsp (10 mL) peeled, grated fresh ginger
• 1 garlic clove, minced
• ½ tsp (2.5 mL) salt
• Freshly ground black pepper to taste
• 14 oz (398 mL) can tomato sauce
• ¼ cup (60 mL) ketchup
• ¼ cup (60 mL) rice vinegar
• 3 Tbsp (45 mL) honey
• 1 Tbsp (15 mL) soy sauce
• 2 tsp (10 mL) cornstarch
• 19 oz (540 mL) can unsweetened pineapple chunks
• 1 medium green bell pepper, diced
• 2 green onions, thinly sliced 

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Place the turkey, breadcrumbs, egg, ginger, garlic, salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1½-inch (4 cm) balls and set on the prepared baking sheet. Roast for 20 minutes, or until cooked through.

3. Place the tomato sauce, ketchup, vinegar, honey, soy sauce and cornstarch in your slow cooker and whisk to combine. Add the meatballs, pineapple (fruit and juice) and bell pepper and gently swirl to combine. Cover and cook on the low setting for 6 hours, or until the meatballs are tender. Sprinkle servings of the meatballs with green onion.

Allrecipes.com

Instead of posting a new recipe I thought I would share one of my favorite recipes websites.

www.allrecipes.com

You can Sign up for free.  I like to use the search bar at the top to find what I am looking for. So for example, if you'd like to make lasagna, then type in lasagna.  Then see the "Sort By" and click on "Rating" that way you'll find the lasagna recipes with the highest ratings.

If you upgrade your membership you can search for recipes according to their nutritional content, such as Fat, Cholesterol, sodium, protein, etc...
The memberships are available in 6 months, 1 year and 2 year memberships.

You even have a Recipe Box, so you can save your favorite recipes, or ones that you have tried or would like to try.

You can also add the ingredients to a shopping list, which you can then print.

You can add particular cooks to the "Cooks I like", which is great for when you find a cook that makes many recipes which you enjoy.


There are lots of great tools and articles on this site and I find it easy to use.

Bon Apetit!

Crunchy Fish Strips

This recipe makes 4 servings


1 pkg frozen fish, thawed
2-1/4 cups (550 mL) cornflakes
2 tbsp (25 mL) minced fresh parsley
1/4 tsp (1 mL) each salt and pepper
1 eggs
1 tbsp (15 mL) vegetable oil

Tartar Sauce
This recipe makes 8 1 tbsp (15 mL) servings

1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) chopped cornichons or sweet green relish
1 tbsp (15 mL) chopped rinsed drained capers, (optional)
1 tsp (5 mL) lemon juice
1 pinch salt
1 pinch pepper


Cut fish into 1-inch (2.5 cm) wide strips. In plastic bag crush cornflakes to make 1 cup (250 mL) crumbs. Add parsley, salt and pepper.

In large, shallow bowl, beat egg. Dip in fish, turning to coat. Add to cornflake mixture, shaking bag to coat.

Brush vegetable oil onto rimmed baking sheet. Heat sheet in 450°F (230°C) oven for 5 minutes. Arrange fish on hot sheet. Bake, turning once, until golden and fish flakes easily when tested, about 8 minutes.

Tartar Sauce
In small bowl, mix together mayonnaise, cornichons, capers (if using), lemon juice, salt and pepper.

http://www.cbc.ca/bestrecipes/2010/10/crunch-fish-strips.html

Basic Sugar Cookies

Basic Sugar Cookie Dough

• Hard margarine (or butter), softened 1 cup/250 mL
• Granulated sugar 1 cup/250 mL
• Egg yolks (large) 2
• Vanilla1 /2 tsp./2 mL
• All-purpose flour 2 1/2 cups/625 mL
• Baking powder 1/2 tsp./2 mL
• Salt 1/2 tsp. /2 mL

Basic Cookie Glaze

• Icing (confectioner's) sugar 3/4 cup/175 mL
• Milk 1 tbsp./15 mL
• Hard margarine (or butter), softened 2 tsp./10 mL
• Vanilla1/4 tsp./1 mL
• Liquid (or paste) food colouring (see Note)

Directions

Basic Sugar Cookie Dough

Cream margarine and sugar in large bowl. Add egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine flour, baking powder and salt in small bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Divide dough in half. Shape each half into ball. Flatten each ball into disc and wrap with plastic wrap. Chill for 1 hour.
Discard plastic wrap from 1 disc. Roll out dough between 2 sheets of waxed paper to about 1/8 inch (3 mm) thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured 2 1/2 inch (6.4 cm) cookie cutters. Roll out scraps to cut more shapes.
Arrange about 1 inch (2.5 cm) apart on greased cookie sheets. Bake in 350ºF (175ºC) oven for 6 to 8 minutes until edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Cool cookie sheets between batches. Repeat with remaining disc.

Basic Cookie Glaze

Beat first 4 ingredients in small bowl, adding more icing sugar or milk if necessary until barely pourable consistency.

Add food colouring 1 drop at a time, stirring well after each addition until desired colour is reached. Makes about 3/4 cup (175 mL) glaze. Spoon into paper cone (page 27), or into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes 3 dozen (36) cookies.

1 cookie: 120 Calories; 6 g Total Fat (3.8 g Mono, 0.6 g Poly, 1.3 g Sat); 12 mg Cholesterol; 16 g Carbohydrate; trace Fibre; 1 g Protein; 104 mg Sodium

Note: For best results, use paste food colouring to make bolder colours. Use only a few drops of liquid food colouring to make softer colours.

 I recommend using natural food colours (like strawberry juice, orange juice, etc...instead of artificial colours)

Rockwell Bake

This is from Canadian Parents website
http://www.canadianparents.com/recipe/rockwell-bake?utm_source=_BM$RQ6B8WGq6jV&utm_content=dbnl6&utm_medium=email




You'll Need:

• 2 Tbsp olive oil 30 mL
• 1 cup finely diced onion 250 mL
• 1 cup finely diced celery (including leaves) 250 mL
• ½ cup finely diced carrot 125 mL
• 1 clove garlic, minced
• 1 Tbsp finely chopped fresh sage 15 mL
• 2 tsp finely chopped fresh thyme 10 mL
• 1 cup dried cranberries 250 mL
• ¼ cup dry vermouth or water 60 mL
• 5 large eggs
• 3 cups 2% milk 750 mL (you can switch for 1% or skim)
• 1 tsp Dijon mustard 5 mL
• 1½ tsp fine salt 7.5 mL
• ¼ tsp ground black pepper 1 mL
• 8 cups diced day-old bread (white, whole wheat or mix) (1-inch/2.5 cm cubes) 2 L
• 3 cups diced cooked turkey meat (½-inch/1 cm cubes) 750 mL
• 2½ cups grated Swiss cheese 625 mL (to lower fat and calories try fat free cheese)

Directions

Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan and place on a baking sheet.

In a sauté pan over medium heat, add the oil and heat for a minute, then add the onion, celery and carrot. Sauté until the onions are translucent, about 5 minutes. Add the garlic and herbs, and sauté 1 minute more. Add the cranberries and vermouth or water, then simmer until almost all liquid has evaporated. Remove from heat and cool to room temperature.

While the vegetables are cooling, whisk the eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.

Stir the cooled vegetables and diced turkey into the bread mixture, then stir in 2 cups (500 mL) of Swiss cheese. Spoon mixture into the prepared springform pan and sprinkle with remaining ½ cup (125 mL) Swiss cheese. Bake for 60 minutes, or until the top is a rich golden brown and the center springs back when pressed. Let rest for 15 minutes before unmolding and serving.

Serves 6 to 8