tag:blogger.com,1999:blog-88432088805272512172024-03-12T20:07:57.424-07:00The McGrath's KitchenThe McGrath's Kitchen blog is a meeting place for families alike who enjoy cooking together! The scope of my blog is to share recipes with others who like me cook everyday & care for the health of their family. I encourage people to buy local & in season. My scope is to learn from other mother's & homemakers. This is a loving blog where we share what has worked best for us. So folks lets get ready to cook, and why not have a glass of wine while doing it :) xSaraThe McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-8843208880527251217.post-85669218087322928902013-01-27T04:11:00.001-08:002013-01-27T05:09:41.796-08:00Lentils for the New Year <!--[if gte mso 9]><xml>
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<span lang="EN-US" style="font-size: 16pt;">Hello everyone and hope you have started the year
on a positive note. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">We certainly have and are now back into the swing of
things with both kids soon back at schoool and getting ready for very exciting
years, 6th and 8th grade. WOOHHOO <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">Now in regards to nutrition I feel we went 2 steps
backwards as we vacationed in the US and I don't know about you all but when we
are on vacation we don't like to be constantly on top of the kids about what
they eat, especially if the choices at restaurants are not the best anyway for
them. So after 12 days in the US they may have had one too many refills of coke
and enough chicken tenders to last them the whole year. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">This of course made our life easier and yes the
kids did try new foods, they certainly are getting better and more experimental
with their food choices. In fact after we got back from our trip and I was
making dinner the kids asked me what are we were having as appetizer. I started
laughing and said " A glass of water". Vacation is over.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">So now we are back into routine mode and that goes
for them as much as me. Packing lunchboxes is my nightmare... It doesn't matter
what I put in them I always get the healthy items returned and the odd treat
I'm sure is exchanged for something else. Anyway that is just my venting
because I have the whole school year ahead to experiment what to put in those
darn lunch boxes. The lunch box dilemma just came to my mind because we found
last years one and it still had the sandwich in it that I made for last day of
school. Yuck!! <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">I took Holly food shopping with me yesterday and we
made a pact that if anything we saw at the super market had ingredients we
couldn’t pronounce or numbers in them we would not buy it or eat it. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">In an attempt to teach her about preservatives and the
importance of eating our vegetables, not only so Sara can squeeze into her
Allan Border medal dress, but most importantly for our health. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">Anyway this year will be dedicated to really
hammering the kids about not putting harmful chemicals found in processed foods
into their mouth and eating way to much sugar for their own well being. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">We also had a good chat that having 5 juice
poppers/ boxes is just as bad and we really need to drink a lot more water. In
this important stage (teen nightmare) with hormones all over place and the
demanding schedules they have; sport, homework etc. It is so important they are
eating a balanced diet and that they are conscious of it. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">Also kids, I don’t think drink enough water which means that they mistake being hungry for thirsty
and they can get grumpy or have headaches because they are dehydrated. That is
also true for us adults.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">These are some of the issues I deal with that I am
sure are not foreign to others who will be reading this blog. (If
you find my stories naive remember I had to take the crash course in parenting
LOL.) I love comments that are filled with useful information about others experience, so please if you have some trick that has worked for you please
share so others can read. I learned from a cousin of mine that in a desperate
attempt to make her kids eat vegetables she would hide them in chocolate cake,
I don’t know if that's something that I could ever do. Broccoli brownie doesn't
sound healthy or appetizing. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">Why lentils? Lentils are a fantastic source of
fiber and protein that does not come from an animal source. I really want to
encourage the kids to eat them more this year and it will not be easy as I
mostly get a "Gross what is that? I am not eating that." I
persevered with Asparagus and Salmon and now they enjoy both so I will be
persistent with the legumes. I will make other things to accompany the lentils
like chicken and rice so they have other foods on their plate and it will be an
easier introduction. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: 16pt;">The recipe is easy and you will feel great after
eating a bowl of this yummy lentil recipe. </span><span lang="EN-US"><o:p></o:p></span></div>
<!--EndFragment--><br />
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<br />
Ingridients:<br />
<br />
Feeds 6 people<br />
<br />
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<span lang="EN-US">3 cups of lentils<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">mix of green and red lentils (preferably organic)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">olive oil </span></div>
<div class="MsoNormal">
<span lang="EN-US">2 carrots<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 red onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 spring onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 a red or green pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ stalk of celery<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 garlic cloves</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">2 tables spoons of ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 table spoons Lemon Grass Ginger Coriander
chilli from Gourmet Garden.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon of garlic salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">4 cups of water and 4 more cups for later <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Mix of Red and Green Lentils, mind that 3 cups makes a lot of lentils. They triple in size. </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<!--EndFragment--><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuu8P9FMzjgjTwrFks4OfbOV7a-qx6UJoMU12hgbS0JiNu4imtV30BarVbAqE6Iyx37xFZow8ySHMJB_gqYvOhrvhEngUG4gVMyUXB8sSXgHuYhNQtwTDq36EirAJHnjNfJNdiKwAYVnbK/s1600/IMG_2558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuu8P9FMzjgjTwrFks4OfbOV7a-qx6UJoMU12hgbS0JiNu4imtV30BarVbAqE6Iyx37xFZow8ySHMJB_gqYvOhrvhEngUG4gVMyUXB8sSXgHuYhNQtwTDq36EirAJHnjNfJNdiKwAYVnbK/s320/IMG_2558.JPG" width="320" /></a></div>
<br />
In a mixer place all of the above: carrots, celery, spring onions, garlic, spring onion and press pulse. I find it is easier to use the mixer than to sit and chop everything one by one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngVmzUHtIz3l4d1VxRmJy8LY8r8z5vpBJPfhs2iQvnQuQs1GVOt2p82oGPLK49yNviZAaTBR8u_WElK6kIzBhFFve8V6AcAgG8xeak3gJiOHslwenZcZ6NqtSQj9Dp3JO4dVgvAd-pHlJ/s1600/IMG_2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngVmzUHtIz3l4d1VxRmJy8LY8r8z5vpBJPfhs2iQvnQuQs1GVOt2p82oGPLK49yNviZAaTBR8u_WElK6kIzBhFFve8V6AcAgG8xeak3gJiOHslwenZcZ6NqtSQj9Dp3JO4dVgvAd-pHlJ/s640/IMG_2557.JPG" width="640" /></a></div>
<br />
In a large pan or pot place a enough olive oil to cover the bottom of the pan or pot. Once the oil gets hot<br />
<br />
add the chopped veggies and cook for about 5 minutes or maybe more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwZODmVXmorNSOlQdzlM8y7kqNuC81sbQha5iDXJn7uepUhno9gslltn1DlvJArDz-jr7JFnRD7YyujzhjILGuNo4Z1JrV2yTxyfzHMFVMBjD_2sBxpDAzJC-k0eVkZVFQMaPtCaJwpeK/s1600/IMG_2559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwZODmVXmorNSOlQdzlM8y7kqNuC81sbQha5iDXJn7uepUhno9gslltn1DlvJArDz-jr7JFnRD7YyujzhjILGuNo4Z1JrV2yTxyfzHMFVMBjD_2sBxpDAzJC-k0eVkZVFQMaPtCaJwpeK/s640/IMG_2559.JPG" width="640" /></a></div>
<br />
<br />
<br />
Then add water to the lentils and place them in the veggie mix with all the water plus 4 cups of hot water.<br />
<br />
Add the ginger, Lemon Grass Ginger Coriander chilli from Gourmet Garden, and garlic salt. Stir.<br />
<br />
At this time you may add any other spice of your choice- cumin, pepper, fresh coriander are great additions.<br />
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You will have to taste it to see if you need salt. I am making it a point not to have much salt in the foods I cook.<br />
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Stir and cook at a low temperature. You will notice the lentils take a while to cook and you don't want to add a lot of water at once as you may over cook them and not realize it. So I find that it is easier to just keep checking the lentils and tasting them to see if they are cooked. If the water is drying up add the other cups of water while the lentils are cooking. Make sure it is boiling water so you don't delay the cooking time.<br />
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I like my lentils dry that is why I add the water slowly. If you like them to have more of a soup consitsency then you don't have to worry about adding too much water at once.<br />
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My lentils took about 1 hour to cook. Brown lentils might take less time to cook. I have not found legumes to be reliable in cooking time and it might vary also on the kind of lentil you use.<br />
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I hope you enjoy this recipe it is very simple and very good for you. xxx<br />
<br />The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com4tag:blogger.com,1999:blog-8843208880527251217.post-6103236210142842962012-09-03T03:51:00.003-07:002012-09-03T03:57:31.877-07:00Spinach, Tuna and Pomodori e Cipolla Rossa Pesto Pappardelle Dear followers,<br />
<br />
First I will apologise for not having blogged in a while. I have no help and need some urgently, LOL. I cook every night, still take pictures but I must admit that on more than one occasion I have ended up with only half the recipe photographed and worst not writing down ingredients. This is mostly because I come home tired from being at the gallery all day or in and out of meetings and I am rushing to put food on the table, and to be honest i am usually the one who is hungriest.<br />
Tonight my last appointment finished at 7:45 and it was 8 pm before I walked in the door and the whole family was starving. I always try to have a fridge that is stocked but tonight I had not planned ahead, no meat or chicken defrosted no fresh assortment of veggies.(I'm a mess lets put it simply). But one thing that I have learned to accept is I can't do it all.. and sometimes in survival mode we get the best results. My mom, from her recent visit, left a package of egg pappardelle, a really nice pasta that is made with an egg base and is very soft even if cooked al dente.. a beautiful consistency perfect for ragù. Then in the back of the pantry I found my little saviour, a jar of the Barilla Pomodori e Cipolla Rossa Pesto (Tomato and red onion ) and a can of tuna...I think if you look through the blog you will find I have more than one pasta recipe with tuna- not to be repetitive but hey when in doubt pasta with tuna always saves the day. I don't think I am telling any of you something you don't already know or experience yourself, how busy and hectic life can be and still when you get home you have to get on with the program. So no winging.. this is an easy recipe and it will take only 10 minutes.<br />
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The pasta tasted so nice, that even though I'm totally exhausted I'm still here typing away because it was totally worth it..hope that if anything it inspires you to put together ingredients that can save the day in case you had not planned accordingly.<br />
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Recipe goes:<br />
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1 garlic clove<br />
1/2 red onion sliced thinly<br />
1 jar of Barilla pomodori e cipolla rossa (tomato and red onion)<br />
300 g or a bag of fresh spinach<br />
1 can of tuna (regular size can) <br />
Olive oil<br />
350g of Pappardelle all'uovo (egg pappardelle).<br />
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Chop the garlic and red onion. In a pan pour 2 table spoons of olive oil wait for the oil to heat up and throw the garlic and onion in, stir and wait for it to start browning..once the garlic and onion have browned place the drained tuna in and stir evenly.<br />
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Cook together for about 2 minutes and then add the spinach. You will notice the spinach will become soft quickly then add the whole jar of the Barilla tomatoes and red onion pesto.<br />
Mix everything evenly allow to cook for 2 minutes then remove from the heat. I do not add any salt or pepper because the Barilla pesto has a very strong flavour.<br />
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Easy.</div>
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Cook the papardelle in a large pot filled with salted boiling water, this pasta needs lots of water to move in. You may add a drop of olive to the water but only very little. This pasta should only cook for 4 to 5 minute read the package carefully. Stir often.<br />
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Place the tomato and red onion Barilla pesto, spinach and tuna sauce in a bowl. Once the pasta is cooked drain it but leave a little bit of water this will allow the pasta to mix more evenly with the sauce. Mix the pasta in the large bowl before serving. At this point you will notice if you need to add more olive oil or not.<br />
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You may, as a finishing touch, add some fresh basil and chilli along with parmigiano reggiano cheese.<br />
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xxx</div>
The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com0tag:blogger.com,1999:blog-8843208880527251217.post-46019144294446420562012-05-27T00:47:00.001-07:002012-05-27T00:47:04.127-07:00Broccoli, Salmon and Cream Cheese PenneHey guys I am on a roll with my pasta recipes today...<br />
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Sometimes for me this is the quickest thing to prepare and I know it will be a complete meal for everyone.<br />
This recipe is child tested and approved...Hurray!!<br />
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Ingredients:<br />
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2 1/2 cups of broccoli (lightly pre steamed so that they are still green and chopped.)<br />
1 yellow onion chopped<br />
3 garlic cloves (2 if really large)<br />
1 large piece of fresh salmon<br />
Extra virgin olive oil<br />
Salt & pepper<br />
Chili flakes (optional)<br />
100 g of Philadelphia cream cheese<br />
1/2 a cup of parmiggiano cheese<br />
1 table spoon Basil from Gourmet Garden or fresh basil ( 6 leaves will be enough)<br />
Penne Barilla or other kind of pasta of your choice but stick to a short pasta.<br />
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In a large pan add a small amount of olive oil enough to brown the chopped onion and garlic.<br />
Make sure they become slightly golden brown. (don't burn them)<br />
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<i>In the mean time prepare your water for the pasta. It should be on high to boil quickly. </i><br />
<i>When it boils add abundant salt to the water and get ready to throw in your penne pasta.</i><br />
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<i>Barilla penne cook in 11 minutes. So your pasta should be ready and al dente just in time for your sauce to be ready. </i><br />
<i>(if you don't yet feel comfortable cooking both sauce and pasta simultaneously, then cook your sauce and do the pasta afterwards).</i><br />
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Add the chopped pre steamed broccoli to the browned onion and garlic. Cook for 5 minutes.<br />
Then add the salmon pieces you have cut from the larger fillet. Remember to remove any visible fish bones from the salmon and cut off the skin.<br />
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Cook for another 5 minutes until the salmon starts turning light pink.<br />
Add a dash of garlic salt and pepper. You can also throw in some chill flakes, which are optional.<br />
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Add the cream cheese and stir until mixed evenly, add more cream cheese if you would like. I just felt half a stick package of philadelphia cheese was enough.<br />
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Then add about a table spoon of Basil from Gourmet garden or some fresh cut basil, what ever you have available.<br />
Keep stirring.<br />
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Drain you pasta. Add the pasta directly into the pan or if you feel that could get messy place first a small amount of the broccoli/cream cheese and salmon sauce in a bowl. Then pour the pasta and add the remaining sauce on top and mix evenly. You may add little olive oil to help you stir the pasta evenly then add parmiggiano and you are ready to enjoy your pasta.<br />
Crack more fresh pepper before serving, if you wish.<br />
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BUON APPETITO </div>
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xxx</div>
<br />The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com6tag:blogger.com,1999:blog-8843208880527251217.post-69321293263096633142012-05-20T20:01:00.000-07:002012-05-27T05:23:55.584-07:00My very "Cheery" Cherry Tomato & Barilla Zucchini Pesto Caserecce SicilianeHello my loyal followers.<br />
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First of all thank you for your patience and thank you for following The McGrath's Kitchen blog.<br />
I have been very busy in the last two months and have not been able to post as often as I would like. I can assure you that I am always creating content for the blog, as at home I cook 90% of our meals. I can't help it, somehow for me its easier to prepare a meal at home than book reservation at a restaurant. I am very lucky though, because of our lifestyle I get the chance to go to many restaurants. This is great because not only do I get spoiled I get new ideas of how I can translate those fancy restaurant meals into a quick one for the whole family.<br />
As many of you may know Glenn is the main ambassador for Australian Year of the Farmer and I have been lucky enough to jump on the band wagon. I recently had the opportunity to cook at the Woman's Weekly test kitchen and also join Lyndey Milan in the Super Market Challenge at the Royal Easter Show.<br />
It was a great experience and certainly an intimidating one to be in front of a large crowd on stage with a microphone chatting away....but I guess once you realise how nice the crowd is and how generous people are, by listening to what you have to say, it gets easier and one can ease into the points that need to come across.<br />
They were all very lovely to help me promote the McGrath's Kitchen Blog and give me the opportunity to talk about the importance of buying local produce from Aussie farmers, as well as creating awareness about how we go about educating our children about healthy eating habits. It was a real honour to be amongst these fantastic women.<br />
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Another reason that the McGrath's Kitchen has been a bit slow is because after almost two years of researching, planning, and networking we have finally been able to open MCLEMOI GALLERY.<br />
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MCLEMOI GALLERY is our new art gallery, please go to WWW.MCLEMOI.COM to see the fantastic contemporary artists that we will be showcasing in Chippendale (suburb of Sydney).<br />
If you are a lover of contemporary art you will thoroughly enjoy our current exhibition "Decepcion" by Luis Gispert.<br />
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You can make a day trip with the family and come visit us in Chippendale, it is a fantastic suburb that is changing the face of the arts scene in Sydney. We are not the only gallery in the area, on the contrary you will notice we are only a block away from the White Rabbit Gallery, NG Art Gallery and Mission Cafe, Galerie Pom Pom, The Commerical Gallery (soon to open) and many other galleries and artist run initiatives.<br />
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There are also some very nice spots to eat, my favourite and one where I can easily say I am a local at is Bar Mattino on the corner of Meagher and Abercrombie St.; owned by Sigrid and Chef Sebastian. (He makes a delicious snapper, so if I can get him to divulge the recipe it might end up on the McGrath's Kitchen, it's divine and he accompanies it with spinach and celeriac mash that I can still taste in my mouth it was that good...yummy.)<br />
Anyway, that is my little anecdote for this post and a bit of an update on what is happening in my world.<br />
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HOME GROWN CHERRY TOMATOES & BARILLA ZUCCHINI PESTO</div>
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I came home one day to a cherry tomato plant totally grown with mature juicy cherry tomatoes right by our garage. It must have been seeds that were planted randomly by a neighbour or a bird planted them. I know that because out of the things I might be good at, gardening is absolutely not one of them.<br />
My plants either die by over-watering or forgetting to water them at all...I know it's very bad of me.<br />
So I guess that was my lucky day, just by the car port hundreds of the sweetest little tomatoes ready for me to make dinner with. (To be honest I almost contemplated a veggie garden but it would turn into a catastrophe so I will not even attempt it.) So for those of you who do have a veggie garden you know the satisfaction of cooking with the veggies from your own garden.<br />
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A while back I received a lovely package from the team at Barilla (my favourite pasta brand.) They knew that even though I like making my own sauces from scratch, it would be nice to receive some of their pesto pre-made sauces. I enjoy both making my own or using Barrilla's pesto jars; they are great and can make your life very easy. (I caught my mom using one of them when I went to Italy, and she make the best pesto from scratch, so I figured if it passed my mothers test then it's safe for me to use.) Once again it is a prepackaged product, so please take you own measures to assure that they meet and satisfy the eating requirements of your entire family.<br />
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I have used the pesto, not in the traditional way that you would imagine, but have used it to marinate the zucchini. (In the past I have also marinated the zucchini; cut in large chunks and then placed them on the BBQ, very tasty.)<br />
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I cook this pasta recipe in two parts and use Casarecce Sicialiane, which is a type of pasta.<br />
It is ideal for this and many other recipes.<br />
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photos are from the Barilla website. http://au.barilla.com/product/pasta/collezione/Casarecce_Siciliane.htm, please visit their website for all the information on their products and different varieties of pasta available. </div>
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Recipe:</div>
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Olive oil</div>
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Garlic salt</div>
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1/2 a red onion</div>
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1 scallion</div>
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1 large garlic clove</div>
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2 cups of zucchini - cut into cubes</div>
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2 to 3 cups of cherry tomatoes</div>
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1 jar of pesto alla genovese from Barilla</div>
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1 large can of tuna in olive oil</div>
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400g of Casarecce Siciliane</div>
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Salt & pepper</div>
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100g of Parmiggiano </div>
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Fresh basil</div>
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Peperoncino/ chill flakes - if you wish to add some spice</div>
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1st part: In a pan add a little extra virgin olive oil the red onion and garlic. Once the onion and garlic have browned add tuna; you don't have to drain the oil. Cook the tuna so it picks up the flavours of the onion and garlic. You may add a dash of garlic salt...but very little..then add the cherry tomatoes.<br />
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2nd part: In a separate a bowl marinate the zucchini in the pesto sauce for 5 minutes...the important thing is that they are evenly coated in the pesto sauce. Add a little extra virgin olive oil and fry the scallions until soft, then add the zucchini marinaded in the pesto. Pour the all the pesto sauce and cook the zucchini until soft.<br />
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When both are ready combine the two (cherry tomato/ tuna and the zucchini pesto) and once the pasta is cooked and you have drained it, stir everything together (you can add fresh basil at the end.)<br />
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The reason I cooked the zucchini and the cherry tomatoes separate, is so that they both equally soak up the flavours of the most intense ingredients. I add the drained pasta directly to the pan then add a tiny bit of extra virgin olive oil and mix it all throughly.<br />
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I add a little bit of parmigginao cheese and it is ready to serve, also some fresh basil maybe pepper or chill flakes if you prefer spicy. </div>
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ENJOY!!!</div>
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xxx</div>
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<br />The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-56617601357896180752012-04-11T00:44:00.003-07:002012-04-11T03:12:39.391-07:00Honey Mustard Pork ChopsEvery time I turn on the TV, which is not often, I see ads for PORKFEST with Julie Goodwin!!! (She is such a lovely lady and also a proud supporter of the McGrath Foundation, how can you not love her.) Well this got me to google what PORKFEST was all about. I founds a lot of useful information on the website http://www.PorkFest.com.au. Please check it out and you can read about all the myths and facts of pork; also Julie's recipes are divine. I am looking forward to trying them out!!!<br />
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Honey Mustard Pork Chops is my contribution to PORKFEST. I don't always buy pork, mainly because our family is accustomed to eating chicken, beef and lamb. I love pork and growing up in a Latin American community in the US pork is huge. Cuban's love making pork, my favourite is Pan con Lechon, which involves many hours of cooking pork and then simply placing it in Cuban bread (which is a white soft loaf)...it is so good it's worth a trip to Havana or Miami just to try the deliciousness of this tender juicy pork sandwich. My mother makes pork the Venezuelan way, which also involves cooking the pork for many hours, it has a sweet flavour to it and is absolutely divine. One of the reason that I don't usually buy pork is because I grew up eating it and knew it to be a very lengthy cooking process...but of course, yes, if we are making a whole pork it would take a long time but there are a lot of different lean cuts that are fantastic on the grill or roasted, which cook quickly.<br />
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So the other day I went to my local butcher in Miranda and the lovely lady there, Mary, who is always happy to see me, gave me the nicest cuts of pork loin on the bone. I like the ones with the bones because I like having that last bite to sink my teeth into...says the carnivore in me..LOL<br />
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Anyway, so I take the pork home, think of how to cook it and remember a recipe I used to make at university, HONEY MUSTARD PORK..how could I forget.<br />
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You see, when I was at university my mother; in an attempt for me not to have to spend my money on food; would kindly stock up my freezer with a semesters worth of all kinds of meats...of course as most students are broke, I was broke but had a freezer filled with meats, a valuable currency when you need help studying for your exams...My deal was always to have study groups at my house "I'll cook...you can tutor me." and it paid off...My best friend and accounting/finance guru Bojana, always loved my honey mustard pork. So I was happy to make "Boki" her favourite meal, and I passed accounting.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This recipe is relatively child friendly as long as your children don't mind the chili, which is optional.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">*Also if I can add a restaurant tip please go to MOMOFUKU at the Star Casino for a fantastic pork. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(If you are in Sydney and are keen to try what I think has been the best pork I have had in Australia, please go to MoMoFUKO at the Star Casino adjacent to the Darling Hotel and book yourself for a degustation meal. The meal is an explosion of delicate flavours and its grand finale is the most magnificent soft, sweet and moist pork. The pork is cooked for over 15 hours...OMG it was so good. I can't wait to go again and eat there.)</div><br />
Please note that incase you don't eat pork for religious or other reasons you may substitute this recipe with prawns or chicken.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxUEwOHUTW4RIMRAm0oOnt3xTVUsKHhpZDIPl3F9RnG5OZn9zei72SveM_KsHuTWcBr1gWsFm2zYJhcm9jU7otQkpfcZiycfbAbmU73ElG0JcaOztZmervGex1LHHWOk3abESF2-T4-1f/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxUEwOHUTW4RIMRAm0oOnt3xTVUsKHhpZDIPl3F9RnG5OZn9zei72SveM_KsHuTWcBr1gWsFm2zYJhcm9jU7otQkpfcZiycfbAbmU73ElG0JcaOztZmervGex1LHHWOk3abESF2-T4-1f/s320/1.jpg" width="320" /></a></div>Ingredients:<br />
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3 pork chops (or prawns according to amount of servings)<br />
3 tablespoons of honey<br />
3 tablespoons of mustard<br />
Garlic salt<br />
Apple cider vinegar (a dash)<br />
1 1/2 tablespoons of mild chili (Gourmet Garden)<br />
1 abundant teaspoon of ginger<br />
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Make your marinade by mixing in a bowl: honey, mustard, garlic salt, mild chilli and ginger.<br />
Then cover the pork with the marinade, you can either place it in a plastic zip lock bag and leave it over night or you can just spread the marinade over it, like I did, and cook it right away.<br />
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</div>Place the marinated pork in a pan at low to medium heat. The idea of pork is that you have to cook it all the way through, a bit of pink in the pork is not good...<br />
Allow it to cook slowly and if it needs more marinade add it in the pan. Add a dash of Apple cider vinegar and make sure the heat is on high so that it evaporates quickly.<br />
When the pork is almost ready raise the temperature so that you nicely brown the chops.<br />
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</div>You can cook the chops in the oven as well. Keep the oven at 160-180 degrees Celsius, keep the chops covered with foil, so that the marinade doesn't burn and they remain moist...then 20 minutes later uncover so that they brown.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Thank you again for visiting my blog. Please also note that all your contributions are welcomed, themcgrathskitchen is not only a place for my recipes but it is also a place that you can share your cooking triumphs. Sharing is caring...</div><div class="separator" style="clear: both; text-align: center;">Enjoy your meal! </div><div class="separator" style="clear: both; text-align: center;">XXX </div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com1tag:blogger.com,1999:blog-8843208880527251217.post-29873817164950755652012-03-18T03:15:00.004-07:002012-05-27T01:38:33.199-07:00PINK BOW TIE PASTA - Holly's Favourite<div class="separator" style="clear: both; text-align: center;">
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Pink Bow Tie Pasta - or Pink Farfalle is Holly, my step daughter's, favourite pasta. I first called this pasta 'surprise pasta',because I learned quickly you don't tell kids everything you put in your recipes, as the first response will be "Gross I'am not eating that"!!!<br />
Then fitting that we are a very pink family I have renamed this dish 'Pink Bow Tie Pasta'.<br />
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This recipe is one that is really special to me because my mom used to make it when I was little (her version is different to the one I make for Holly I will give you that recipe later.) Holly my beautiful, funny and charming step daughter has always been very difficult with food; I think that many children these days are. I could give you a list of what she used to like because it is much shorter than what she didn't like. She loved french fries (chips), chicken schnitzel, vegimtie sandwiches and that is it..oh and of course chocolate..but I don't even consider that food. The other thing that she ate outside of white food, fried food or chocolate was feta cheese dipped in beet root juice. I figured this was a peculiar combination but not one that was foreign to me. So my goal at the beginning was not only to get her to eat healthier but to eat a variety of things. </div>
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At the beginning I thought it was not normal for children to not eat what was on their plate, since as a kid I ate everything my mother cooked. (Plus I had no children of my own to compare the experience.) I have asked other parents and everyone seems to be having some sort of a problem or another getting their kids to not only eat healthy but eat everything on their plate. It is hard folks, it's like we are torn between saying- eat everything on your plate kids in Africa are starving and/or don't eat all of that junk you don't want to get fat and sick... ahh </div>
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Anyway, I have slowly won my battle with food and it has taken lots of love and patience. We are now at the point that my step daughter eats meats like lamb, beef, and salmon and will eat cauliflower and other veggies besides the staples (peas, carrots, corn)...and eats pasta. HURRAY!!!<br />
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( Two useful tips I read that have made sense to me and explain why our kids today have bad eating patterns is because they snack too much. So when its dinner time they have no appetite for the healthy things we put in their plate. Also if there is a lolly/chips or chocolate drawer in the house maybe it is best for kids not to have direct & easy access to it, as they will eat and you will not notice. The clue there is monitor your pantry)</div>
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This pasta is fun because it is PINK, kids love the colour...beetroot juice will make the cream go pink... it's a fun way to mix it up a bit...plus Aussies love beetroot :) Not everyone may like this recipe but it has worked for me and when its one of those days that I really don't know what to cook I know she will be happy with her PINK BOW TIE Pasta :) </div>
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THE PINK BOW TIE RECIPE IS EASY...<br />
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Ingredients:</div>
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150g of Bow Tie (also called Farfalle)</div>
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1/2 of a cup of fresh cream </div>
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1/4 of a cup of beetroot juice (from the can) </div>
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100g of feta cheese (1/2 a pack of the regular size feta cheese)</div>
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1/2 a table spoon of butter </div>
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Dash of garlic salt<br />
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(If you feel that the flavour is too bitter for you add another kind of cheese even Tasty cheese is nice or any cheese your child eats). </div>
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Cook your bow tie pasta in boiling water (remember to add a dash of salt to the water) for as long as instructed.</div>
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In a sauce pan pour the cream and then the beetroot juice, stir and let it cook slowly on low-medium heat...</div>
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Add the feta cheese and butter, plus a dash of garlic salt...and any other cheese you may want to add.</div>
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Let it cook until the bow tie pasta is ready. Once it is ready mix the pasta and the sauce together and your pasta is ready!</div>
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(I have no luck with pictures...these are so small...have tried to make them bigger but no luck, just get close to the screen LOL xx Enjoy )</div>
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If you have success stories about how you got your children to eat or try different foods I want to know so please share your story!!!! xx</div>
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<br /></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-34843402381059146662012-02-14T00:26:00.001-08:002012-02-14T02:19:38.829-08:00VEGETABLE QUINOA<div class="MsoNormal"><span lang="EN-US">I love QUINOA. It is available in almost every supermarket, </span>and the whole family can enjoy it. It's also great if you are trying to loose weight, have a wheat allergy or are just tired of rice. It is very easy to make and goes with practically any meat or vegetable. Some recipes even use it as a dessert, as it has a nice and easy nutty flavor. There are many brands but I usually buy this one ('macro wholefoods market') and both my health food store and larger super market chain carry it. Any brand is fine (I have no loyalties with quinoa brands yet.) You will also find that there is a darker black or reddish quinoa, I have used them before and it has a stronger flavour, it also needs a bit longer to cook.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HKIhkbFOVxxeQuNgshGny28Ko-_fXTh50QryEmRajFi5RiORObRvEQvrUTew3y7yhLVeKEqCxL50jfKRlo-ZSKAfBpifvaFVegDOo10mMI2mUVMhpPQkw78dYYlQ9nPu1oLQrbJf6Km9/s1600/IMG_0471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HKIhkbFOVxxeQuNgshGny28Ko-_fXTh50QryEmRajFi5RiORObRvEQvrUTew3y7yhLVeKEqCxL50jfKRlo-ZSKAfBpifvaFVegDOo10mMI2mUVMhpPQkw78dYYlQ9nPu1oLQrbJf6Km9/s320/IMG_0471.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span lang="EN-US">I have also discovered puffed quinoa, which is great as a substitute for cereal. I like adding it to my Kefir yoghurt (the highest probiotic on the market) with some blue berries, pomegranate or back berries. Sprinkle Chia seeds and you have a super breakfast or quick snack. </span><br />
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<span lang="EN-US">Now here is my veggie recipe...enjoy and don't be scared of over cooking the QUINOA. </span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-US">Ingredients:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">1 knob of ginger (finely sliced)</span></div><div class="MsoNormal"><span lang="EN-US">1 garlic clove (finely chopped)</span></div><div class="MsoNormal"><span lang="EN-US">2 chives (coarsely sliced)</span></div><div class="MsoNormal"><span lang="EN-US">1 green pepper</span></div><div class="MsoNormal"><span lang="EN-US">1 carrot</span></div><div class="MsoNormal"><span lang="EN-US">1 bunch of asparagus</span></div><div class="MsoNormal"><span lang="EN-US">1 bunch of cilantro/coriander</span></div><div class="MsoNormal"><span lang="EN-US">5 mushrooms</span></div><div class="MsoNormal"><span lang="EN-US">2 cups of quinoa</span></div><div class="MsoNormal"><span lang="EN-US">2 tomatoes</span></div><div class="MsoNormal"><span lang="EN-US">Olive oil</span></div><div class="MsoNormal"><span lang="EN-US">Lemon (fresh)</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWCdrBvDxkRTBN-xIALzjz84leodt-chWS62tKeqDnY7F4zzQXDAL-GNJ2Yo1uO6A_s3a-nUn-Pg7JP0KCz6HRcycJjdTDYyVEhG9lFe0-nvFlMnfimZhVY1JxwHejREk5xv_fcj0Xfpw/s1600/IMG_0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWCdrBvDxkRTBN-xIALzjz84leodt-chWS62tKeqDnY7F4zzQXDAL-GNJ2Yo1uO6A_s3a-nUn-Pg7JP0KCz6HRcycJjdTDYyVEhG9lFe0-nvFlMnfimZhVY1JxwHejREk5xv_fcj0Xfpw/s320/IMG_0468.JPG" width="320" /></a></div><br />
</div><div class="MsoNormal"><span lang="EN-US">Chop all of the ingredients.</span></div><div class="MsoNormal"><span lang="EN-US">First start with your veggies, as they take longer. Throw the ginger, garlic and chives in a pan with olive oil. Once the aroma starts to seep out toss in the green peppers, carrots and asparagus. Then sprinkle fresh cilantro/coriander…plenty. Finally toss in the mushrooms and let it all cook together until the vegetables are evenly cooked. </span><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AM-mZCjSM9riaB966inEtbFA3pV7Z1YAJ7qN_FseO6UabfCMNWNPSpdluiPzP8DJoa_eoI4bPhM5HTY-q2FwsbjY8kAtyzRkwiNXpiMKeY7TIkvx4SR3iebProCY8dakrMF_5AM7Y3BF/s1600/IMG_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AM-mZCjSM9riaB966inEtbFA3pV7Z1YAJ7qN_FseO6UabfCMNWNPSpdluiPzP8DJoa_eoI4bPhM5HTY-q2FwsbjY8kAtyzRkwiNXpiMKeY7TIkvx4SR3iebProCY8dakrMF_5AM7Y3BF/s320/IMG_0479.JPG" width="320" /></a></div><div style="text-align: center;">(Yes I have a new pan and I'm not cooking with these anymore, it's an old picture. Sorry it sometimes takes me a while to post.) </div></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><br />
</div><span lang="EN-US">With quinoa, boil 1 cup of quinoa in 1 ½ cups of water with a bit of olive oil so that the quinoa doesn’t stick together. This should be cooked for about 10-15 minutes…it is ready once all of the water is absorbed and the quinoa grains seem to have popped open into small whitish grains. (The cooking time may vary by brand).</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgKhgJfglU7eCXoxelus0APphhcP13sExeREwrPB9rCFOc9j1CPet_TxU7W3x-aCpEn1Md2125X7i49REY_FGForLrr15F73HYUAnmhY64GdZed9E8_Z0jAah6t4KqQ5tSG1wlDXrY_uR/s1600/IMG_0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgKhgJfglU7eCXoxelus0APphhcP13sExeREwrPB9rCFOc9j1CPet_TxU7W3x-aCpEn1Md2125X7i49REY_FGForLrr15F73HYUAnmhY64GdZed9E8_Z0jAah6t4KqQ5tSG1wlDXrY_uR/s320/IMG_0477.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span lang="EN-US">Once the quinoa is fully cooked and drained toss it into the pan where your veggies are mix them together so all of the flavours are absorbed and distributed evenly.</span><br />
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</span></div><div class="MsoNormal"><span lang="EN-US">Now your quinoa is ready to serve. I add some chopped tomatoes on top and a little bit of lemon for that extra zest.</span><br />
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</span></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com3tag:blogger.com,1999:blog-8843208880527251217.post-77219729250974662172012-02-12T23:29:00.000-08:002012-02-13T00:52:11.054-08:00Salmon Pesto and Ricotta Bow Tie Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6gh6yJ3D4lSsyNupfmnnA-EcL4M2hSsF8eJrtm3bwAgESCaETT8apt0CsnvkHtjh8gNG5DT5JmIEfr5ZcMQtxLINzPcSc9Ma8ntqzRF4glsMGocbjSbn0tHetygFy23PAuGXgozFHsEL/s1600/IMG_0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6gh6yJ3D4lSsyNupfmnnA-EcL4M2hSsF8eJrtm3bwAgESCaETT8apt0CsnvkHtjh8gNG5DT5JmIEfr5ZcMQtxLINzPcSc9Ma8ntqzRF4glsMGocbjSbn0tHetygFy23PAuGXgozFHsEL/s320/IMG_0817.JPG" width="320" /></a></div><br />
As I promised, here is a quick and easy pasta to enjoy made from the left-over salmon from my last post.<br />
Now, if you have not made my salmon recipe the night before I will forgive you so don't worry, you can use tin salmon to make life easy.<br />
<br />
If you have been following my blog you know that I never promote pre-packaged sauces or products that are heavily processed. However, a while back I received a very kind package from Barilla (pretty much a 6 months supply of pastas and sauces.) I have recommend Barilla to you in my recipes because it is my favourite pasta brand...ha, they didn't need to send me free food for me to talk about a product I have been faithfully using for the last 15 years...anyway, in this lovely package I was also sent some pre-made sauces that I have seen at the supermarket for years, and well I had been skeptical about using them because I love making my own sauces. It makes me feel in control to have my own sauces, this way I really know what is in them with out a doubt.<br />
Pesto is very easy to make so I would normally just make my own but when you have 30 bottles of 'Barilla Pesto Genovese' sauce in your pantry it can get tempting to use. Now, I did not use the whole jar, only a small portion of it to give the recipe a hint of pesto. I carefully read the package details and saw nothing that is harmful, and if used moderately in my recipe it can be as good or bad as garlic salt or any other ingredient in my kitchen (if you have a nut or cheese allergy do not use this product because it contains both !!!) Once opened these products only last 5 days. I have used this pesto sauce as a marinade for grilled zucchini as well ... It was VERY VERY nice!!!<br />
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I choose bow tie pasta because they are fun and its nice to change things up a bit. I used regular Barilla bow tie pasta, made from wheat. If you do not wish to eat this kind of pasta or can't, don't despair there are other great brands made with alternative grains. My favourite kind is KAMUT pasta, it is a perfect substitute and it also holds the consistency when you cook it. My second choice of pasta would be rice or corn pasta. These have less of a nutty flavour than the Kamut but you will have to watch the cooking time, in my experience they tend to go soft quickly.<br />
To keep this meal at a healthy calorie range I suggest a serving of no more than 60g of pasta per person, and trust me that is one heck of a plate. If I had to serve myself the pasta I would have a 70/30 ratio of salmon to pasta, no more than 40g on my plate. Keep the protein high and decrease the carb a little.<br />
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<br />
Ingredients:<br />
<br />
200g Barilla Bow Tie Pasta, or any pasta of your choice<br />
1/2 a cup of ricotta<br />
2 tablespoons of Barilla Pesto Genovese, or your own pesto mix<br />
Salmon left-over (I used one whole piece)<br />
Garlic salt<br />
1 fresh tomato<br />
Couple of fresh basil leaves, finely chopped<br />
3 tablespoons of olive oil<br />
2 whole chives, chopped<br />
<br />
In a bowl add the olive oil, tomatoes, basil, chives and salmon (Use a fork to flake the salmon and make sure you remove any small bones the fish may have.)<br />
Then add in the pesto and ricotta, and sprinkle some garlic salt (Taste it, if its too salty it does not have to be a problem because you still have to add the pasta and that will bland the sauce.)<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieg5dVVeYa2WLv_F09GHhDepV6_JbPOGTqYLOKadfxFQUNMecqCvI5iI2ndjK_oTba_5BEhFknkYMY0XDbqKiwSLn5PYS1Izk9cfNBtH65ZxAKSMtbSFbRsN6IhGB6eIadKzspZOEUOUf6/s1600/IMG_0812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieg5dVVeYa2WLv_F09GHhDepV6_JbPOGTqYLOKadfxFQUNMecqCvI5iI2ndjK_oTba_5BEhFknkYMY0XDbqKiwSLn5PYS1Izk9cfNBtH65ZxAKSMtbSFbRsN6IhGB6eIadKzspZOEUOUf6/s320/IMG_0812.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>(You can still add more ingredients. For example if you have some steamed green beans cut those up and add them in... Please modify this recipe to your liking, everyone liked it but I'm sure you can add more things to it. If you don't have salmon who cares, use tuna. If you like it spicy add chilli flakes.)<br />
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When boiling the pasta please don't be stingy with the water, lots of water for pasta is a good thing. The more space the pasta has to cook the less space for it to stick.<br />
Now the key to a good pasta is to throw it in only when the water is salted and is boiling at its max. Keep an eye on the cooking time and stir the pasta while it is boiling. Eating over-cooked pasta is not the same experience as a pasta that is al dente...I see so many people who add oil to the boiling water....WHY??? You do not need oil in the water unless the pasta is made of egg, such as tagliatelle, etc...it will be specified on the package when they are made out of egg. Sorry but I have to mention this, it is my pet peeve...<br />
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Okay so you have drained the pasta, leave a little bit of water (make sure your bow ties are not dry...<br />
Then start mixing the pasta into the bowl with the salmon and other ingredients...Yummy<br />
You may add a dash of parmiggiano regiano, but only a little; please we want this recipe to stay lean.<br />
<br />
Okay you are now ready to enjoy your Salmon Pesto and Ricotta Bow Tie Pasta!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCPGZSm76gbFndICmHa51Jnni1eENtN7luCq5_Mfw2FrtcmaVm_NlB7zSRdXKueu4JmmAcncI6ggRnzlZ-DYD3PnSUQYuIp6g4VxYDTYgFF-qasm5Rm0bvD_fX9lb2LVyu7JFR411L79k/s1600/IMG_0814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCPGZSm76gbFndICmHa51Jnni1eENtN7luCq5_Mfw2FrtcmaVm_NlB7zSRdXKueu4JmmAcncI6ggRnzlZ-DYD3PnSUQYuIp6g4VxYDTYgFF-qasm5Rm0bvD_fX9lb2LVyu7JFR411L79k/s320/IMG_0814.JPG" width="320" /></a></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com1tag:blogger.com,1999:blog-8843208880527251217.post-69128871526035319902012-02-09T18:51:00.000-08:002012-02-09T18:57:59.917-08:00Oven Baked Herb & Ginger SalmonI love my salmon and now it's one of the fish we all eat together at the table. It has been my biggest success!!! I can't stop stressing the importance of OMEGA 3, salmon is a fatty fish but it has the good fats...<br />
I make mine very simple, if you have been following this blog you know I love to cook a lot of my meat and fish in the oven wrapped and closed in foil. I do this for many reasons, my best reason is that it keeps the kitchen from being a mess and grease splashing everywhere. This way of cooking is ideal for fish because the flavours are sealed in and the moisture produced within the foil keeps the fish moist. No one likes dry fish!!!<br />
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This recipe is simple and will take 20 minutes max to cook.<br />
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Ingredients:<br />
<br />
Salmon (1 piece per person)<br />
lemon juice, from 1/2 of a lemon<br />
1 table spoon of extra virgin olive<br />
1 1/2 table spoons of ground ginger<br />
1 table spoon of Gourmet Garden Chives<br />
1 table spoon of Gourmet Garden Dill<br />
1 table spoon of Gourmet Garden Parsley<br />
1 table spoon of Gourmet Garden Thai Seasoning (Lemon Grass, Ginger, Coriander, Chilli)<br />
Garlic Salt (a pinch)<br />
Salt & pepper<br />
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Wash and pat dry the salmon. Place the pieces in an oven pan, covered in foil (enough to cover and close the salmon.)<br />
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</div>In a bowl mix the lemon juice, olive oil, garlic salt, ground ginger and all the gourmet garden seasonings. If you don't have access to the Gourmet Garden Spices use these fresh herbs by cutting them thinly and whisking them together in the same way (so have ready fresh parsley, chives, coriander, dill and lemon grass to chop up.) You may add red chilli flakes if you would like it spicier.<br />
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Whisk them all together and you have a lovely dressing that you will pour over the salmon...make sure the salmon is covered evenly with the dressing. If you would like to add a bit of white wine, half a cup, it adds a je ne se quoi (it will however add more calories to the dish.)<br />
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Close the fish up in the foil. Place in the oven at 200 degrees Celsius for max 20 minutes. Im very comfortable at cooking it at this temperature..if you want it lower then cook for a bit longer.<br />
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When you open the foil your kitchen should be filled with the aromas of the ginger and herbs.<br />
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I like to serve this dish with either a side of sautéed broccolini or string beans and potatoes.<br />
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I happened to have sweet potatoes in the fridge that night so I decided to make those as a side so that the potatoes wouldn't go to waste. Everyone liked the combination of flavours. The key is you have to have something green on your plate at all times.<br />
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The sweet potatoes are very easy to make:<br />
Cut them into medium to small pieces. Drizzle olive oil and add salt & pepper. Place in the oven, do not cover them, let them get a bit crunchy.<br />
They cook as fast as the salmon does, so I cook them at 180 Celsius for 20 minutes.<br />
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I hope you enjoy this dish. I like making a little extra salmon so that with the left overs I can make a salad or a pasta. Stay tuned and you will see what crazy yummy pasta I make with the left overs!!!The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-62094585567665230162012-02-06T05:28:00.000-08:002012-02-06T05:33:31.304-08:00SARA’S HEALTHY EATING TIPS<div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: 21px;">I'm not a nutritionist but some basic rules can keep you and your family lean.</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">1# Fruit juice is out. I just don’t touch it. Or any soft drink for that matter. (Yes we are human and yes occasionally I have one..but don’t make it a part of your life. Fruit Juice has lots of empty calories..so one glass of juice could equal a full meal..the sugar in sodas is scary) <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">2# Moderation. My blog has a recipe for mascarpone stuffed dates. I love them. But they are to be eaten in moderation. Anything is to be eaten in moderation, better to leave the table not feeling super full.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">3# Diets that restrict one food group don't always equal long term weightloss. We need carbs they are the bodies fuel. (stay away from white bread and white rice) healthier option is brown rice and breads with grains/seeds etc. (1 slice don't eat 1/2 a loaf for breakfast).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">4# Make cooking a healthy meal a priority it shouldn’t take a long time. There are so many great quick recipes that can be done in minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">5# The chemicals in processed foods are very strong they are addictive and will harm taste buds. When you eat a very processed food and then have a vegetable it will taste bland because your taste bud have been over powered by the salts and additives. Avoid them at all costs. I don’t like to eat processed foods… and avoid fast food..<span class="Apple-style-span" style="color: red;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">6# Eat lots of lean meats, whole grains, vegetables and keep the fiber coming..Fiber unless you have a colon problem is your friend!!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit; font-size: 21px;">7# Make wise food choices and especially informed decision when buying chicken or other meats that may contain harmful hormones...I don't trust the hormones...but that is me...</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">8# Children should not be deprived of chips, cookies and soft drinks because in my belief it creates to much emphasis,like they are forbidden, then they will want more of it...(obviously they should be consumed moderately a birthday party, weekend etc) Every parent knows what is best for their child. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">9# Chew food slowly...(I'm the fastest eater in the world and I always have to remember to chew my food slowly. 1st and most important part of the digestion happens in your mouth)</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: inherit; font-size: 16pt;">10# Do not sit at home and watch shows about over weight people unless you are on your treadmill at home!!! Weight loss is maths you have to out put more than you input!!!!</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: Times; font-size: 16pt;">XXX </span></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com5tag:blogger.com,1999:blog-8843208880527251217.post-58187068521093077552012-01-29T00:58:00.000-08:002012-01-30T00:51:36.076-08:00SUPER KALE SALADWell it is great to be back home after a nice lengthy vacation. We vacationed in Whistler where the whole family enjoys spending the days on the magical Canadian slopes. You can imagine that a day of skiing can really get your appetite going. I love skiing, it's is a great work-out and being in nature just makes it even better. We also love how every year we just keep getting better. We conquered black runs and many of the very difficult blue runs, luckily without breaking any bones. I like to think of my ski vacation as my get fit vacation, unfortunately this year I indulged in maybe one too many BBQ Rib meals and just plain comfort eating because of the cold, temperatures on some days were as low as -25 degrees Celsius...So a nice warm clam chowder soup sounded just perfect...Well halfway into my vacation those Roxy pants were not fitting any looser...So I immediately made a correction and looked out for better, wiser and leaner food choices...One of my favourite cafes in Whistler is the Lift Company Coffee Shop...They not only make the best soy lattes...(had one two many of those as well)...<br />
One of their specialties is their SUPER KALE SALAD.. to be honest I did not ask them what was in it, but from what I can remember, the ingredients listed below are very close to the mark.<br />
I like this salad because it is extremely high in nutrients and super foods...all the goodness you need in one quick meal. This salad can be made and stored for a couple of days because the Kale is very sturdy and will not wilt like lettuce or other leafy vegetables.<br />
It is very lean and can be a complete meal on its own. Its great for vegetarians and if your pants are fitting a bit too tight!!!<br />
<br />
ENJOY<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNKLCxx_Sn17wHX6pzloPCtIefLpF3kNFLSPQUN18i7dtiW6zP9r2D4Jgci_gUlcD7idI8YHj0WlVYrYgIuiXWZ8wmiR9zqWVObTBi4ArWeggwnzGa9slM8jJJ7SD1ukq_Ma_nfPMu2B3/s1600/super+kale+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNKLCxx_Sn17wHX6pzloPCtIefLpF3kNFLSPQUN18i7dtiW6zP9r2D4Jgci_gUlcD7idI8YHj0WlVYrYgIuiXWZ8wmiR9zqWVObTBi4ArWeggwnzGa9slM8jJJ7SD1ukq_Ma_nfPMu2B3/s320/super+kale+salad.JPG" width="320" /></a></div><br />
<br />
Ingredients :<br />
<br />
1 bunch of kale<br />
300g of cherry tomatoes or more if you like<br />
1 cup of uncooked barley<br />
1 can of chick peas<br />
7 or 8 sundried tomatoes<br />
1 small red onion<br />
1 large scallion<br />
5-6 olives<br />
1 handful of pine nuts<br />
1/2 can of black beans (optional)<br />
<br />
Dressing Ingredients:<br />
<br />
Juice from one lemon<br />
Olive oil<br />
Garlic salt<br />
Pepper<br />
Gourmet Garden Thai seasoning (lemon grass, ginger, coriander, chilli)<br />
<br />
Chop up the kale finely (don't use the stalks as they are too chewy, but if you like the texture keep them.) and place in a large bowl...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR7N_fMZiUI4kpxAno08ZfX-f-mh6FC6uvw6aAX9hd-bfJ-CJLicSjwk1TAP5L7wKd0DbyWMutODhThSQ1TSXJmLkb55h6Bi4rRt8B9_YnVJ8c3e4ErEbffpcWIV5V2ymv8jifEMEukQh/s1600/kale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR7N_fMZiUI4kpxAno08ZfX-f-mh6FC6uvw6aAX9hd-bfJ-CJLicSjwk1TAP5L7wKd0DbyWMutODhThSQ1TSXJmLkb55h6Bi4rRt8B9_YnVJ8c3e4ErEbffpcWIV5V2ymv8jifEMEukQh/s320/kale.JPG" width="320" /></a></div><br />
Cut the olives, tomatoes, sun dried tomatoes, scallion and add to the kale.<br />
Empty a can of chick peas (wash and drain) then add them to the kale as well. Also add black beans if you like. Pine nuts are also a great addition make sure to toast them before you add them in.<br />
<br />
Boil the barley for 20 minutes, depending on the brand it will say on the package. I boil it in lots of water and some salt.<br />
When it is ready drain and add to the kale and other ingredients.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGtozNPCHXBRScPmQU3K87rvV3H3HYUBqCwOeXiUWJB1AMJS9IYLkzYzAacNa8kNyiYp4tUejxFHL2_SQmdTkr3n0GDidwIumCSgq2vT_Wf1ISgbSJVPEKxn5BnvOreASed_HsnzwoQQr/s1600/supr+kale+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGtozNPCHXBRScPmQU3K87rvV3H3HYUBqCwOeXiUWJB1AMJS9IYLkzYzAacNa8kNyiYp4tUejxFHL2_SQmdTkr3n0GDidwIumCSgq2vT_Wf1ISgbSJVPEKxn5BnvOreASed_HsnzwoQQr/s320/supr+kale+close+up.JPG" width="320" /></a></div><br />
The dressing is easy just stir in all the ingredients until you have an even consistency...please add as much or as little olive oil as you like. I probably use 3 tablespoons maybe a bit more...it depends if you like it to taste tangy or less tangy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_h2Oda2cBvjuvcoTJ5cvG9oCD8FOLFNe_H6ybYfyIi8CF7dYVptlOZnJV16fHFWwzvga4BakKHUETYE98JZkcobgtzkgqmzZTLSbonmIpSbn9qz1SaymsAibrafZW0v__UbMLw-OE-GV/s1600/dressing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_h2Oda2cBvjuvcoTJ5cvG9oCD8FOLFNe_H6ybYfyIi8CF7dYVptlOZnJV16fHFWwzvga4BakKHUETYE98JZkcobgtzkgqmzZTLSbonmIpSbn9qz1SaymsAibrafZW0v__UbMLw-OE-GV/s320/dressing.JPG" width="320" /></a></div><br />
<br />
TOSS TOSS MIX MIX and your salad is ready.The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-79215143411665923212012-01-25T14:28:00.000-08:002012-01-31T18:29:52.750-08:00Stuffed Dates<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<span class="Apple-style-span" style="font-family: inherit;">I really like this recipe because it is quick and easy and makes for either a nice dessert or hors d'oeuvre's to nibble at the beginning, before you and your guest sit for dinner. It is also very nice to serve with red wine. Since it is quite heavy and strong it is best eaten when cold but I served them in the Australian Spring/Summer.</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Ingredients:<o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">20 dates (or 3 per person)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 pack of creamy gorgonzola cheese (if you find the gorgonzola and mascarpone cheese pre-mixed in the package that is also a good option for those who would like a milder gorgonzola cheese….if you have no luck finding this and you find blue cheese add that with a bit of Philadelphia cheese to soften the strength of the blue cheese.) <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Use dried dates, cut them in half and remove pits. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Once the dates are cut and the pits have been removed, fill each date with a small spoon of creamy Gorgonzola cheese.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Serve on a platter and they are ready. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">( I recommend you serve these for your guest and spare yourselves the calories...LOL...but I mean it ; )<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">The combination of flavors explode in your mouth!!!! They are divine….<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><br />
</div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com1tag:blogger.com,1999:blog-8843208880527251217.post-78164561336065927182011-11-20T16:01:00.000-08:002011-11-20T16:08:59.998-08:00Cuban Black Beans<div style="text-align: left;"><span class="Apple-style-span" style="font-family: inherit; font-size: 15px;">Cuban Black Beans Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: 15px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHsYid2wUON4_BwoLv-zCiuex7_vE4vjgMnEy-oZdxqevywq30V_0L_J4eXp5422mnNEGMxkmDfs77k9QGMJZdnVDbDzccvNGFKpWNXQacxLU9GJGXEERok5R3TNrq9PQkFQ4WPccL4iP/s1600/black-beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHsYid2wUON4_BwoLv-zCiuex7_vE4vjgMnEy-oZdxqevywq30V_0L_J4eXp5422mnNEGMxkmDfs77k9QGMJZdnVDbDzccvNGFKpWNXQacxLU9GJGXEERok5R3TNrq9PQkFQ4WPccL4iP/s320/black-beans.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: inherit; font-size: 15px;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: inherit; font-size: 15px;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, Geneva, Swiss, SunSans-Regular;"><span class="Apple-style-span" style="font-size: 15px;"> </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 15pt;">2 1/2 cups black beans, dried</span><span lang="EN-US" style="font-size: 15pt;"> </span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">9 cups water </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">1 1/2 cups onion, chopped </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">1 1/2 cups green bell pepper, chopped</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;"> 3 cloves garlic </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">1 teaspoon salt </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">1/2 teaspoon black peppercorns </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">2 tablespoons olive oil for sautéing </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">1 teaspoon oregano </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">1 teaspoon cumin, ground</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;"> 1 bay leaf </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">3 tablepoons vinegar </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">3/4 cup dry Spanish wine </span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 15pt;">2 teaspoons sugar</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 15pt;"> 2 tablespoons olive oil (to drizzle over beans in final step)</span><span lang="EN-US" style="font-size: 16pt;"><o:p></o:p></span></span></div><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 13pt;">Cover dry beans with water and let stand covered overnight. Drain and discard water.</span><span lang="EN-US" style="font-size: 16pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 13pt;">Place the cleaned black beans in a large 6-quart saucepan. Add water and olive oil – this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 15pt;">Whichever method you use, do not drain the water from the cooked beans.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 13pt;">Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 13pt;">Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 13pt;">Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 15pt;">Add additional salt and pepper to taste.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 13pt;">Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span lang="EN-US" style="font-size: 13pt;">Serve the by now fantastically prepared black beans over white rice.</span><span lang="EN-US" style="font-size: 13pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: inherit; font-size: 13pt;">You may garnish the beans with cilantro and chopped white onions. Not only do they look good presented this way, they taste even better than they look.</span><span lang="EN-US" style="font-family: 'Century Gothic'; font-weight: bold;"><o:p></o:p></span></div><br />
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</span></span></div><div style="font-size: 13px; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOr23VxOnjUEoUJ2e277TtNCtjp1etXUiD48NfAoHij48dpBo53un6E6mB-TGX60mt0zvuTsHcYMXu48FQ6kB0TzxcsH6mupw5yox2skQi9YNcVQrhyphenhypheni5SSxmOF-HoghhWcDn6G2KEcrcf/s1600/IMG_0232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOr23VxOnjUEoUJ2e277TtNCtjp1etXUiD48NfAoHij48dpBo53un6E6mB-TGX60mt0zvuTsHcYMXu48FQ6kB0TzxcsH6mupw5yox2skQi9YNcVQrhyphenhypheni5SSxmOF-HoghhWcDn6G2KEcrcf/s320/IMG_0232.JPG" width="320" /></a></div><span class="ingredient" style="background-color: white; font-size: 15px; font: normal normal 700 11pt/normal Arial, Helvetica, Geneva, Swiss, SunSans-Regular; text-align: left; text-decoration: none;"><span class="instructions" style="font-family: inherit; font-size: 12.5px;"><br />
</span></span></div><span class="ingredient" style="background-color: white; font-size: 15px; font: normal normal 700 11pt/normal Arial, Helvetica, Geneva, Swiss, SunSans-Regular; text-align: left; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="ingredient" style="background-color: white; font-size: 15px; font: normal normal 700 11pt/normal Arial, Helvetica, Geneva, Swiss, SunSans-Regular; text-align: left; text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="ingredient" style="background-color: white; font-size: 15px; font: normal normal 700 11pt/normal Arial, Helvetica, Geneva, Swiss, SunSans-Regular; text-align: left; text-decoration: none;"></span></span></span></span></span></span><br />
<div style="display: inline !important; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-weight: normal;"><span class="ingredient" style="background-color: white; font-size: 15px; font: normal normal 700 11pt/normal Arial, Helvetica, Geneva, Swiss, SunSans-Regular; text-align: left; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="ingredient" style="background-color: white; font-size: 15px; font: normal normal 700 11pt/normal Arial, Helvetica, Geneva, Swiss, SunSans-Regular; text-align: left; text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="ingredient" style="background-color: white; font-size: 15px; font: normal normal 700 11pt/normal Arial, Helvetica, Geneva, Swiss, SunSans-Regular; text-align: left; text-decoration: none;"><br />
</span></span></span></span></span></span></div></div></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com0tag:blogger.com,1999:blog-8843208880527251217.post-39763040392116749412011-11-20T15:53:00.000-08:002011-11-20T15:53:08.100-08:00Thanksgiving Roasted CarrotsIngredients:<br />
<br />
4 bunches of organic Dutch carrots<br />
Ground cinnamon<br />
Cinnamon sugar<br />
Garlic salt<br />
Cumin<br />
Extra virgin olive oil spray<br />
Foil<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EFu7J6r_x2jIKKeb41rE2vtur1-QISvHv_7Xc8zRhVS3Zvdk_P-1fHAOtk86OxuoMZq4aTSZvidUHkEh7lxen2kIDc7ZlgO-WGc5OlX53rJ6VdMSiU1iqpDEOnPg7XTYIilUVM4-NPQH/s1600/IMG_0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EFu7J6r_x2jIKKeb41rE2vtur1-QISvHv_7Xc8zRhVS3Zvdk_P-1fHAOtk86OxuoMZq4aTSZvidUHkEh7lxen2kIDc7ZlgO-WGc5OlX53rJ6VdMSiU1iqpDEOnPg7XTYIilUVM4-NPQH/s320/IMG_0204.JPG" width="320" /></a></div>First take your carrots and clip off the tips and stems...wash the carrots and place them on a foil covered oven sheet. Spray extra virgin olive oil over the foil and carrots. Sprinkle the ground cinnamon, cinnamon sugar, garlic salt, cumin and spray a bit more olive oil over the top of the carrots. Place them in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 25 minutes. They are ready when you see the carrots glazing over.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JnNC0zdUIzgv_5pwfmqXMsZVBg4e4EIQZ1ioGtc-jkA7z1nbmw8H8GakyCbR1b4ecZLOZm6czgJEb1SLRo-8bCTP-Xa-RKeGJ9xOCKg_283oWG0zLTAoUtz_HVmF6d-lpx2SJ29kzXIK/s1600/IMG_0224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JnNC0zdUIzgv_5pwfmqXMsZVBg4e4EIQZ1ioGtc-jkA7z1nbmw8H8GakyCbR1b4ecZLOZm6czgJEb1SLRo-8bCTP-Xa-RKeGJ9xOCKg_283oWG0zLTAoUtz_HVmF6d-lpx2SJ29kzXIK/s320/IMG_0224.jpg" width="320" /></a></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com1tag:blogger.com,1999:blog-8843208880527251217.post-74470674397743801322011-11-20T15:42:00.000-08:002011-11-20T15:42:59.107-08:00Challah Bread<div class="separator" style="clear: both; text-align: center;">A really good friend of ours who is Jewish decided to contribute to the celebrations by bringing a typical bread that is eaten on Shabbat. That is the best part of thanksgiving is can be celebrated by any religion and by anyone. Through the years in the United States with the multitude of immigrants Thanksgiving diners include an array of non traditional American dishes. Everyone for the majority celebrates Thanksgiving as a national holiday, each family adds a tradition from their home land. Like Miami where you wouldn't have Thanksgiving with out the staple black beans and rice... or my mother's lasagne.</div><div class="separator" style="clear: both; text-align: center;">Challah bread taste delicious and I will be making some for Christmas. </div><div class="separator" style="clear: both; text-align: center;">Kids loved it because it a sweet bread!!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeb7F9d9SDj49qE1KaxDXFc0oj307WP1_XoqdbGKd2YxECoA-5k868y4tWDiR91DW5kGRtySFVBd9ZCAtvNT-b3eybKsXSq19P7huV9b2DhEuI3LuvSdMt3j7XmFG8V-fQpbToyT2aIxU/s1600/challahbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeb7F9d9SDj49qE1KaxDXFc0oj307WP1_XoqdbGKd2YxECoA-5k868y4tWDiR91DW5kGRtySFVBd9ZCAtvNT-b3eybKsXSq19P7huV9b2DhEuI3LuvSdMt3j7XmFG8V-fQpbToyT2aIxU/s320/challahbread.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">photo taken from http://thebakersguide.com/challah-bread</div><br />
<div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients:<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ½ cups of raisins (plumped) <o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">1 ¾ cups of warm water<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons of dry yeast<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">1/3 of a cup of sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">1/3 of a cup of light honey<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">3 ½ tablespoons of salt<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">½ of a cup of oil<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">3 eggs<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">2 egg yolks<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">6-8 cups bread flour<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">Egg Wash Ingredients:<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons of water<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons of sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">1 egg <o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 11pt;"><span class="Apple-style-span" style="font-family: inherit;">1 yolk<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 15px;">In a large mixing bowl, stir together the yeast and water. Let stand for 5 minutes to allow the yeast to swell and dissolve (you should notice a difference. </span><span class="Apple-style-span" style="font-size: 15px;">Briskly stir in the sugar, honey and salt. </span><span class="Apple-style-span" style="font-size: 15px;">Add oil, eggs, yolks and about 5 cups of flour...stir into a shaggy mess and let stand 10-20 minutes to absorb the flour. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: inherit;">Knead by hand or with a dough hook, then add the remaining flour as much as it requires to be soft and elastic, and no longer sticks (the bowl should be clean if doing with a dough hook.) </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 15px;">If adding raisins let the dough rest for 10 minutes on a lightly floured board and then press the raisins in as evenly as possible, and knead the dough over to tuck them in. </span><span class="Apple-style-span" style="font-size: 15px;">Place the dough in a greased bowl and cover with a damp towel...let it rise in a draft free place until it double in size (45-90 minutes.)</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: inherit;">Now punch it down and let it rise again until it doubles again (45-90 minutes.)</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 15px;">Divide the dough in two and braid each half into its own challah. </span><span class="Apple-style-span" style="font-size: 15px;">Spray the sheet pan (you can use two pans, one for each. Brush</span><span class="Apple-style-span" style="font-size: 15px;"> the egg wash on, and let it rise until it puffs (20-30 minutes.)</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDOtw3Vuaar16072pjQDOvO8YsVaLxZawsEItK7FimbkzWUmb2HmvFbCpyBnrH5RuRVPgFf2opJ9SyKRrsd8s3C-NLQ-7oJVBnUGvKmT-DIYqx1ce6H2d9NQmUUl3Q-IV0TcqA9caPfYI/s1600/challahbread02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDOtw3Vuaar16072pjQDOvO8YsVaLxZawsEItK7FimbkzWUmb2HmvFbCpyBnrH5RuRVPgFf2opJ9SyKRrsd8s3C-NLQ-7oJVBnUGvKmT-DIYqx1ce6H2d9NQmUUl3Q-IV0TcqA9caPfYI/s320/challahbread02.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">photo taken from http://thebakersguide.com/challah-bread</div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 15px;">Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and bake the bread for 12 minutes. Then reduce heat to 180 degrees Celsius (350 </span><span class="Apple-style-span" style="font-size: 15px;">degrees Fahrenheit)</span><span class="Apple-style-span" style="font-size: 15px;"> and place it back in he oven for another 25 minutes or until the bread is browned (if you want to keep it light put tin foil over the top for the last 20 minutes.)</span></span></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-16877965341259648582011-11-20T15:32:00.000-08:002011-11-20T15:32:57.202-08:00Turkey GravyIngredients:<br />
<br />
1 cup of turkey drippings (the juice that drips from the cooked turkey)<br />
1 can of gravy mix (store bought upon preference)<br />
1 cup of chicken stock<br />
1/2 a cup of butter<br />
<br />
<br />
Heat the turkey drippings in a pot and when warm pour in the gravy mix. Once the mixture is thickening pour in the chicken stock and the butter. Stir until the consistence is thickened but not creamy.<br />
<br />
If you wish not to use the gravy mix- from the store..<br />
<br />
Just add flour slowly to the drip pins, and a bit of Worcestershire Sauce or Red Wine...<br />
The trick is to mix the flour in slowly until you reach the desired consistency..<br />
<br />
No photo sorry of my own gravy I think I deleted it by accident.The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com0tag:blogger.com,1999:blog-8843208880527251217.post-82155609988829456412011-11-17T01:31:00.000-08:002011-11-17T01:31:43.402-08:00Cornbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjV_R5Q7DmhL4ExX5K7EFQOG68T0vao9ZcnNpZUjhhdiYSy3yd2Yn72ujGfVpy3B0u08E1AD4wki_TxwHUcUvCCgK3pk3hDuq6TSrHn5Wa99rTu38ZAro1tyJfGnzPdb4D5_m5f97JysXM/s1600/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjV_R5Q7DmhL4ExX5K7EFQOG68T0vao9ZcnNpZUjhhdiYSy3yd2Yn72ujGfVpy3B0u08E1AD4wki_TxwHUcUvCCgK3pk3hDuq6TSrHn5Wa99rTu38ZAro1tyJfGnzPdb4D5_m5f97JysXM/s320/IMG_0231.JPG" width="320" /></a></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjV_R5Q7DmhL4ExX5K7EFQOG68T0vao9ZcnNpZUjhhdiYSy3yd2Yn72ujGfVpy3B0u08E1AD4wki_TxwHUcUvCCgK3pk3hDuq6TSrHn5Wa99rTu38ZAro1tyJfGnzPdb4D5_m5f97JysXM/s1600/IMG_0231.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;">Ingredients:</a></span></span><br />
<br />
<br />
2/3 cup of butter or margarine (softened)<br />
1 cup of sugar<br />
3 eggs<br />
1 2/3 cups of plain flour<br />
1 cup of cornmeal or polenta<br />
4 1/2 teaspoons of baking powder<br />
1 teaspoon of salt<br />
<br />
In a bowl mix the softened butter and sugar...in another bowl combine the eggs and milk. Then mix the flour, cornmeal or polenta, baking powder and salt in the food processor while adding the butter/sugar mixture and the egg mixture alternately until even. Pour the mixture into a greased baking pan and bake at 200 degrees Celsius (400 degrees Fahrenheit) for about 20-25 minutes. To check if it's ready, stick a toothpick in the center and if it comes out clean it's done. I like to cut mine into cubes and serve warm.The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-3289782150976106072011-11-17T01:26:00.000-08:002011-11-17T01:26:30.732-08:00Roasted- Parsnip Bread Pudding<span class="Apple-style-span" style="font-family: inherit;">This recipe is from <a href="http://www.marthastewart.com/">www.marthastewart.com</a></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I have followed it word for word and it was very successful...the only alterations I made was to add more salt & pepper than the original recipe asked for. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">This is the link to the webpage for the recipe I used. <a href="http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding">http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding</a><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.blogger.com/post-edit.g?blogID=8843208880527251217&postID=328978215097610607" name="_GoBack"></a>I have a motto “ When in doubt Martha Knows best.”<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: inherit;">450 grams of parsnips (peeled and cut into 1.2 centimeter pieces)</span><br />
Extra virgin olive oil (for drizzling<br />
Coarse salt<br />
Freshly ground pepper<br />
1 ounce (2 tablespoons) of unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted butter (plus more<br />
for the dish)<br />
2 large leeks, white and pale-green parts only (halved lengthwise, thinly sliced, and rinsed well...about 3<br />
<span style="font-family: inherit;">cups)</span><br />
1/3 of a cup of dry white wine<br />
2 tablespoons of chopped fresh thyme<br />
2 cups of heavy cream<br />
5 large eggs<br />
1 cup of finely grated Parmesan cheese<br />
1 loaf (340 grams) of brioche (crust removed and bread cut into 2.5 centimeter cubes)</div><div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><br />
Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit.) Drizzle parsnips with oil, and season with<br />
salt & pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and<br />
<span class="Apple-style-span" style="font-family: inherit;">tender, 23 to 25 minutes. Let cool. Reduce heat to 190 degrees Celsius (375 <o:p></o:p></span>degrees Fahrenheit.)</div><div class="MsoNormal" style="margin-bottom: 16.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Heat 2 tablespoons of butter over medium heat in a medium saute pan until melted. Add leeks, and cook,</span><br />
<span class="Apple-style-span" style="font-family: inherit;">stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let</span><br />
<span class="Apple-style-span" style="font-family: inherit;">simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.</span><br />
<br />
Whisk together melted butter, heavy cream, eggs, and 3/4 cup of Parmesan in a large bowl. Season with<br />
salt & pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)<br />
<br />
Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment,<br />
then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle<br />
with remaining cup of Parmesan, and return to oven. (I sprinkled more salt & pepper.)<br />
<br />
Bake for 10 more minutes. Let stand for 5 minutes before serving.</div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: inherit;">Martha’s Note:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.</span><span style="font-family: 'Century Gothic';"><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwX2-P_OR0ihunJJOKqmtS8HNm7XKfGVGT3T65kt-9Qy_2OVW4LTP6GSQ_-mourBqI-6nOJSmFy4ndc0NnrhMIcjbwrqBQGbJ52jVeO2VBiP8J13TqRrklSg4TMFPjuFXN3WMePWgkfVV/s1600/IMG_0225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwX2-P_OR0ihunJJOKqmtS8HNm7XKfGVGT3T65kt-9Qy_2OVW4LTP6GSQ_-mourBqI-6nOJSmFy4ndc0NnrhMIcjbwrqBQGbJ52jVeO2VBiP8J13TqRrklSg4TMFPjuFXN3WMePWgkfVV/s320/IMG_0225.jpg" width="320" /></a></div><span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">This is my Roasted- Parsnip Bread Pudding so if yours looks like mine and not the one that is carefully edited for a photo shoot in Martha Stewart's website, you still have done a great job and it will taste perfect!!! ( I should have taken it out of the over a couple minutes before but I had to many things happening in then kitchen at once..so remember to keep an eye on it while its cooking;)</span></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com0tag:blogger.com,1999:blog-8843208880527251217.post-3086419463663780502011-11-17T01:16:00.000-08:002011-11-17T01:16:33.378-08:00White Truffle Oil Mac & Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbwu_mWJ598-wl71JWDQpQ8eCmMsA__Y5CaTR-FtE-ibZbj5RffGFJsXPCoTKs0TVYT5OiJxnc-9ERQze5mbi0AKDHNJYoGueIIiU0dU_y6dYhTo4xrb8PFPDOqjDq_unKoeoQEZErcYP/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbwu_mWJ598-wl71JWDQpQ8eCmMsA__Y5CaTR-FtE-ibZbj5RffGFJsXPCoTKs0TVYT5OiJxnc-9ERQze5mbi0AKDHNJYoGueIIiU0dU_y6dYhTo4xrb8PFPDOqjDq_unKoeoQEZErcYP/s320/IMG_0230.JPG" width="239" /></a></div>Ingredients:<br />
<br />
Kosher salt<br />
Vegetable oil<br />
1/2 kilogram of elbow macaroni<br />
1 quart of milk<br />
8 tablespoons of unsalted butter (cut into cubes)<br />
1/2 a cup of plain flour<br />
340 grams of grated Gruyere cheese<br />
226 grams of grated extra-sharp Cheddar cheese<br />
1/2 a teaspoon of freshly ground black pepper<br />
1/2 a teaspoon of nutmeg<br />
1 1/2 cups of panko bread crumbs<br />
White truffle oil<br />
<br />
First preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit)...in a large pot of boiling salted water drizzle some vegetable oil and add the pasta...cook the pasta for about 8 minutes or to what your directions read.<br />
<br />
In the meantime heat the milk in a pot until warm, but not boiling...in another large pot melt 6 tablespoons of unsalted butter and then add the flour...cook over low heat and whisk while adding the warm milk, for about 2 minutes or until it thickens and smoothes. Take the pot off of the heat and add the Gruyere, Cheddar, salt, pepper, nutmeg and macaroni's...stir evenly. Place the mixture in a casserole dish and drizzle white truffle oil sparingly (to taste) over the top. Melt the left over 2 tablespoons of butter and combine it with the panko bread crumbs...then sprinkle them evenly over the top of the macaroni and bake for 30-35 minutes or until the top of the bread crumbs are browned.<br />
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( I would like to apologise for the bad photos..Cooking, serving guest and everything else got in the way of good photography)The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com0tag:blogger.com,1999:blog-8843208880527251217.post-14214361522757775652011-11-17T01:09:00.000-08:002011-11-17T01:09:23.283-08:00Sweet Potatoes Pecan and Marshmallow Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnIR-FLDWt_qnP3l6hxdUurRiAcD3vQadgYLKiX-Tf2vAu_zGxeUH5AeRKHdIPI9mtJYjN-ZTp5y7gFPnEY1SoDUhUdZCsGC25F_vSPOOVoT5LtktAUIRoDJ5AS37ff3otF12goZU3dje/s1600/IMG_0229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnIR-FLDWt_qnP3l6hxdUurRiAcD3vQadgYLKiX-Tf2vAu_zGxeUH5AeRKHdIPI9mtJYjN-ZTp5y7gFPnEY1SoDUhUdZCsGC25F_vSPOOVoT5LtktAUIRoDJ5AS37ff3otF12goZU3dje/s320/IMG_0229.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: inherit;">This recipe is one of the most traditional American Thanksgiving <a href="http://www.blogger.com/post-edit.g?blogID=8843208880527251217&postID=1421436152275777565" name="_GoBack"></a>recipes…I will warn you this is not one for the hips but it sure is tasty… </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">4 cups of mashed sweet potatoes (this is about 1 kilograms of raw sweet potatoes)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 cup of brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">2 eggs (lightly beaten)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon of vanilla<o:p></o:p></span></div><div class="MsoNormal">½ cup of whole milk</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">½ cup of melted unsalted butter <o:p></o:p></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Ingredients for the topping:<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">½ cup of brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup of flour<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup of melted butter<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 cup of chopped pecans and some whole <o:p></o:p></span></div><div class="MsoNormal">10 large white marshmallows, cut into 4’s (or half a cup of the mini marshmallows)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Boil the sweet potatoes until soft, drain and mash. </span>Combine the sweet potatoes with brown sugar, 2 eggs, vanilla, milk and unsalted butter...mix it all together evenly.</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I let it sit in the fridge for about 30 minutes or even overnight so that the flavors set but also because I like to prep the day before.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">In a casserole </span>(greased lightly with butter) that is no more than 5 centimeters deep spread the sweet potatoes evenly.</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Then mix all the remaining ingredients (except for the marshmallows)...<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Mix: flour, brown sugar, butter and pecans. Then sprinkle the mix of nuts on top of the mashed sweet potatoes. Add the cut marshmallows or the ½ a cup of mini white ones over...you don’t have to cover the whole pan just add the marshmallows here and there. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes until hot and the marshmallows have browned. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com1tag:blogger.com,1999:blog-8843208880527251217.post-926837397892632622011-11-17T00:59:00.000-08:002011-11-17T00:59:30.665-08:00Homemade Pumpkin Pie and Pate Brisse Pie Crust<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77H5R3TrMjsoFvpjUnerUIOe0UJMU83-msJ4MXvYbFrUe3V_vuDg3QJaK5pz-aS5eQE9iCddeFzaIenv_HI5JLLbqJuU6Uxr7cgu3ZNAqgUWP_HEV416Kr6E9gSg-WqCb_As-ritBOtTT/s1600/pumpkin-pie-520-a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77H5R3TrMjsoFvpjUnerUIOe0UJMU83-msJ4MXvYbFrUe3V_vuDg3QJaK5pz-aS5eQE9iCddeFzaIenv_HI5JLLbqJuU6Uxr7cgu3ZNAqgUWP_HEV416Kr6E9gSg-WqCb_As-ritBOtTT/s320/pumpkin-pie-520-a.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">photo belongs to http://simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/</div><span class="Apple-style-span" style="font-family: inherit;"><br />
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<span class="Apple-style-span" style="font-family: inherit;">Pate Brisse Pie Crust Ingredients:</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 1/2 cups of plain flower</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon of salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon of sugar</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup of unsalted butter (chilled and cubed)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 cup of iced water</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Jcz8WFpHZYZFXZM5ERWTTehoj_fA_5GSmt1GAkf_WMLGn6bVq32vXj298It3hKRXlw5p2lg4rbquStZLVYBjR2PKorvWi85K98-5B6fnyA-98VEvuu-yAximhEzR7-_dTgLVhUS2n1cL/s1600/IMG_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Jcz8WFpHZYZFXZM5ERWTTehoj_fA_5GSmt1GAkf_WMLGn6bVq32vXj298It3hKRXlw5p2lg4rbquStZLVYBjR2PKorvWi85K98-5B6fnyA-98VEvuu-yAximhEzR7-_dTgLVhUS2n1cL/s320/IMG_0152.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: inherit;">Combine the flour, salt, sugar and butter into a food processor and mix. While the food processor is running, slowly add ice water until the dough holds together without being wet or sticky (about 30 seconds)...to test if your dough is ready, squeeze a small amount of the dough together and if it crumbles just add some more ice water (a tablespoon at a time.) Once it is ready divide the dough into two equal balls, flatten each ball into a disc, wrap in plastic and chill in the refrigerator for an hour.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Pumpkin Pie Ingredients:</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1 pumpkin (about .6 kilograms) </span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup of brown sugar</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon of corn flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon of salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon of ground ginger</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon of ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon of ground cloves</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/8 teaspoon of cardamon</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4 large eggs</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 1/2 cups of evaporated milk</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon of heavy cream</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQScO77AceX1diRqVUhfMMTVZQWI2OUuMYXCt5jCMIPowVUS8A1rWmcmfH8ZBHJwk3ZtdEZnwKtV1MJpSmJOJUXByBThKECVT6k_DLYI8GDzGueeeTSb06QLUElzxVIRpalPmVexXSZKxF/s1600/IMG_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQScO77AceX1diRqVUhfMMTVZQWI2OUuMYXCt5jCMIPowVUS8A1rWmcmfH8ZBHJwk3ZtdEZnwKtV1MJpSmJOJUXByBThKECVT6k_DLYI8GDzGueeeTSb06QLUElzxVIRpalPmVexXSZKxF/s320/IMG_0146.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit.) With a sharp paring knife, cut several slits in the pumpkin (pierce the skin all the way through) to allow steam to escape. Place the pumpkin in a baking dish, pour about an inch of water at the bottom and bake for about 1 1/2 hours, until the skin is easy to peel off. Once the pumpkin is ready, cut off the top and scoop out the seeds...peel the skin and mash the pumpkin until it becomes a puree. Once it has been pureed place it in a drainer for about 10 minutes to discard of the excess water.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7gwqSIIbdPmSzEkhBqNm0um1A1vujKsHdr3V7KaXbWfIc_I5rLjOKxAoougZ_sxZdAhpdfsabxwFxeqJ6rUE9pmg8kmBMZw4F_lfg0yp_1vxgm4HZpWAB96DCHHzcYEB1aSE4Efbwsak/s1600/IMG_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7gwqSIIbdPmSzEkhBqNm0um1A1vujKsHdr3V7KaXbWfIc_I5rLjOKxAoougZ_sxZdAhpdfsabxwFxeqJ6rUE9pmg8kmBMZw4F_lfg0yp_1vxgm4HZpWAB96DCHHzcYEB1aSE4Efbwsak/s320/IMG_0147.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: inherit;">Now raise the heat of the oven to </span>200 degrees Celsius (425 degrees Fahrenheit.) In a food processor combine the sugar, corn flour, salt, ground ginger, ground cinnamon, ground cloves, cardamon, pumpkin puree, 3 eggs and evaporated milk...mix until even.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Between two pieces of plastic wrap, roll the pate brisee into a 30 centimeter circle. Fit pastry into a 22 centimeter glass pie plate. Trim the dough evenly along the edge, leaving about a 1 centimeter overhang...pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes. </span></span><span class="Apple-style-span" style="line-height: 16px;">To make the glaze just beat the remaining egg, and combine with heavy cream. Brush the glaze very lightly on the edges of pie shell. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQhj_1NhN7eDodK1v3Ds23d-Q77vKb4yQPlUr9ToFykDeGl3j_IfIfQIDr3rlUlIxt_qr9v0jnTAsAllCMtGsFdb-wmFig67yqsCJH_j_sfA3ps9WpYHM6vHvmU6Cp0pmrdkmh2_HDBPz/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQhj_1NhN7eDodK1v3Ds23d-Q77vKb4yQPlUr9ToFykDeGl3j_IfIfQIDr3rlUlIxt_qr9v0jnTAsAllCMtGsFdb-wmFig67yqsCJH_j_sfA3ps9WpYHM6vHvmU6Cp0pmrdkmh2_HDBPz/s320/IMG_0159.JPG" width="320" /></a></div><span class="Apple-style-span" style="line-height: 16px;">Fill the pie shell with the pumpkin mixture. </span><span class="Apple-style-span" style="line-height: 16px;">Bake for 10 minutes at </span>200 degrees Celsius (425 degrees Fahrenheit)<span class="Apple-style-span" style="line-height: 16px;"> then reduce heat to 180 degrees Celsius (350 degrees Fahrenheit) and continue baking for 30 minutes more. Now just let it cool on a wire rack.</span><br />
<span class="Apple-style-span" style="line-height: 16px;">Your pie should look like the above..I will be honest this was my first time making it. So ill look into perfecting the look of the pie. The taste was perfect and I couldn't have served a better tasting Pumpkin Pie. </span><br />
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</span>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-2303572842207883152011-11-17T00:30:00.000-08:002011-11-17T00:30:20.461-08:00THANKSGIVING<span class="Apple-style-span" style="font-family: inherit;">I’m really enjoying this blog and I would like to thank all the people who follow it because you have all really inspired me to keep going and I would like to thank my family for always being hungry. All of you have made me more conscious of my goals in setting up this blog, and in a way I hope to entertain you. I have lots of (I hope) funny stories, anecdotes, etc. to come.</span><br />
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</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">When I said I passed on the traditions of my family on to my new family what I meant is I try my best at instilling the values that are important to me, and of course those which are important to my husband. What a blessing having a family is!!! </span><br />
<span class="Apple-style-span" style="font-family: inherit;">I also like to think that in teaching good morals, sound judgment with an incentive to use common sense and what children believe is true to their hearts; parenting is always a challenge. I truly believe that food and the dinner table are a blessing. We are blessed by God (or whatever you believe in) when you can sit across a loved one and share food. From the beginning of time eating together has always been a peaceful event and one to give thanks for. I don’t like many holidays and quite often I forget birthdays, but I will always treasure and celebrate </span>Thanksgiving with the most joy.<br />
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Thanksgiving is an American holiday and besides Canada I do not think it is celebrated anywhere else. The holiday is in memory of the Pilgrims and the Native Americans sitting together at a table eating and giving thanks. (Many other political arguments can be drawn from the festivities but I would like to focus on the positives of it.)</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">For me Thanksgiving is a day when we celebrate the gift of having each other. We give thanks to the Lord for even the small things we have; but most importantly it’s a day I like to give thanks for having a family, for being healthy and for being surrounded by people I love. It is also a day that I like to remember all our loved ones that are not here with us and thank them for watching over us. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">My childhood and teenage years where spent mostly in the United States, Miami to be precise. So my Thanksgiving dinners had Cuban Latino influences. This is one of the things that made me realize how important family is. When I was growing up in the States being a small family of 3 (my mom, dad and I), it was hard to fill a house for an event like Thanksgiving. Our relatives </span>respectively all lived in different countries; however my mom and my second grade teacher, Aidita, became very good friends and I remember all Thanksgiving's and many other festivities spent with Aidita's family. They had the warmth and love that big families have and they embraced us into theirs. I loved Thanksgiving at Aidita's and to this day consider her family my family. Through the years we have gone through loss, divorce and the birth of many new member of our families. We always gathered at Thanksgiving and gave thanks that we had each other and thanks for the love and commitment each person had to the other. That is what family is about and all the same values remain, even when things go pear-shaped.</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Aidita is of a Cuban family that exiled to Miami in the 1950’s, they have gone through it all. They know what it is like to flee a country in only what you have on, leave all your belongings and the ones you love behind and come to a country where you have to start over. When you surround yourself with people that have lost everything, but have had the faith and hope in themselves and their families and the love to keep them together, you are in the company of some really amazing people. I had the privilege of being a part of that family. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Hey, everyone knows no one parties like a Cuban…so when the praying and eating are done…we hit the dance floor with salsa and merengue music...laughter and joy of all fills the air and that is what Thanksgiving is to me…</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"> PRAY LOVE EAT & PARTY</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">This Thanksgiving was my first in Australia and as I have been asked by the kids, "can we please, please have this every year"..I happily said "yes we will"… </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">It was with great joy that I cooked for our closest friends some new some old. A total of 60 guest!!!</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I think everyone enjoyed the food, the atmosphere and the genuine ceremony of giving thanks. For many of my guests it was their first Thanksgiving. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">So the Thanksgiving menu that I will slowly post is a collection of traditional Thanksgiving recipes along with other recipes that have there own and personalized twist. I would like to thank Martha Stewart for her amazing blog that has helped me fill some of the gaps and has added tremendous value to my dinner party. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I celebrated Thanksgiving a week early so that I could post before the big day and hopefully give you all time to cook these recipes for the actual day. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I had 60 people over at my house (between adults and children.)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I cooked a total of 3 Turkeys (2, 5 kilo ones, and one 7 kilo.)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I also served 14 other dishes that I made from scratch at home. Including the ultimate Thanksgiving Pumpkin Pie. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">The biggest challenge of Thanksgiving is the turkey...a good turkey is moist and therefore must be cooked slowly. Allow up to 6-7 hours for a 5-7 Kilo turkey to cook at low heat. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I have made many Turkeys but this year for the 1<sup>st</sup> time I cooked mine on a BBQ (closed grill). I think from now on I will always cook my turkeys this way. However any oven big enough to fit a Turkey will still give you an amazing Turkey. So here are my Thanksgiving recipes..xx</span><a href="http://www.blogger.com/post-edit.g?blogID=8843208880527251217&postID=230357284220788315" name="_GoBack"></a></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com3tag:blogger.com,1999:blog-8843208880527251217.post-61879069225570665532011-10-06T19:33:00.000-07:002011-10-06T19:33:24.440-07:00Avocado Tuna Quick & Easy PastaThis is one of my favourite quick and easy pastas to make. Quick because the ingredients are all raw, nothing needs to be cooked except the pasta and the result is delicious. This is the trick with pasta- it's a base for anything, so you can literally add anything to pasta. Remember though, the base to a good pasta, no matter what your sauce is, is that the pasta must be al dente. Don't overcook pasta, it is a sin to Italians, and it will not have the best flavour if you overcook it...also add salt to the water of the pasta, this is how the pasta takes on flavour...it doesn't matter how much flavour is in your sauce if you don't add salt to the water your pasta will still taste bland.<br />
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This recipe was born out of necessity, the way that most of my recipes are born...in college my roommate used to tell me to make a miracle meal...I used to ask "why miracle?"...she said "well we have nothing in the house and you still manage to make the best pasta" (I guess I'll give myself the credit for being resourceful)...so one time we were all hungry and literally all we had to work with was pasta, some vine tomatoes, shallots, Danish feta, tuna and parmiggiano (of course I'm italian so I always have parmiggiano)...<br />
I literally made a pasta with what I had and it was delicious...I wouldn't normally add avocado to pasta, as in Italy no one would traditionally put that in...but I'm half Aussie now and in Australia they put avocado on everything, so I went for it...and guess what, it tastes great on pasta...<br />
<br />
so here is what you need..<br />
<br />
Ingredients:<br />
<br />
200g of 'Barilla' fusilli<br />
<br />
1 medium can of tuna (I like the chilli flavoured one)<br />
1/2 an avocado<br />
1 whole large vine tomato<br />
1 shallot<br />
1/2 a block of Danish feta - 50g (or to taste)<br />
1 tablespoon of basil from 'Gourmet Garden' (also add fresh basil if you have any)<br />
1 tablespoon of garlic from 'Gourmet Garden'<br />
4 olives (I used Sicilian ones, they are green, that were pre-marinated in oil)<br />
Parmiggiano (amount should be to your taste)<br />
1 dash of garlic salt (small amount)<br />
Olive oil<br />
Pepper<br />
<br />
Chop the tomatoes, shallots, avocado and olives. Add the can of tuna, I like the oil of the chilli one but if you don't then drain it; just make sure to add olive oil again because the tuna can make it dry. Then add the Danish feta, I like to crumble it with my hands.<br />
Place all the remaining ingredients in a bowl, mix and taste. If you think it needs anything more go ahead and add to your liking...also feel free to remove any ingredient you don't like...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nzFdVsbZ5o1Qfn1HcpmcR_Eu2wje35waFN-vbDRun5tjzx1lqtO84q-fw0q94vHx8Mb6dWj189XLbIxB0hcivol9UFuzpPyLwz1Q_Uf7uwSlBOqAwOdhEizpzQdmvNHTrK_iUbDleYp2/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nzFdVsbZ5o1Qfn1HcpmcR_Eu2wje35waFN-vbDRun5tjzx1lqtO84q-fw0q94vHx8Mb6dWj189XLbIxB0hcivol9UFuzpPyLwz1Q_Uf7uwSlBOqAwOdhEizpzQdmvNHTrK_iUbDleYp2/s320/IMG_0003.JPG" width="320" /></a></div><br />
Boil the pasta...like I always say, and I'm not advertising here, but my 'Barilla' fusilli always does wonders for me; but please use any brand you like and check the cooking time on the box...you don't want mushy pasta...<br />
<br />
Once the pasta is ready- drain it, mix in the ingredients, add a sprinkle of parmiggiano and serve...MANGIA!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQj7wlcDgo07Lsy-RNh4kN-3jVQR53jTwe9i5ukjVtOAmj1may8NjPP6UzplZMzp-yfk86UxCiFgIEOiIMNhttOw0tmttrL9zSyif9z1DO5hYtqBbMc6jOJc_SYqyQ69VVBE1dtDdHi2x/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQj7wlcDgo07Lsy-RNh4kN-3jVQR53jTwe9i5ukjVtOAmj1may8NjPP6UzplZMzp-yfk86UxCiFgIEOiIMNhttOw0tmttrL9zSyif9z1DO5hYtqBbMc6jOJc_SYqyQ69VVBE1dtDdHi2x/s320/IMG_0007.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">(sorry for the messy pic, quick and easy isn't always the neatest)</div><br />
Hope you enjoy...<br />
<br />
One last thing I wanted to say is that the scope of my blog is not to be a culinary pioneer but on the other hand, to remind other homemakers and mom's that it doesn't have to take long to make something yummy and healthy...nor do we have to look further than what is already in our refrigerators...and yes for those who are confused about pasta, it is healthy unless you eat 4 servings. For good measure know that a serving of pasta shouldn't be more than 100g, that is what I serve my big man...for myself I serve 60g to 80g...most of the calories are hidden in the sauce...<br />
<br />
Please, if you come up with a quick and easy pasta recipies share it with me, I'll be more than happy to post it...<br />
XXXXThe McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com2tag:blogger.com,1999:blog-8843208880527251217.post-45306208383153412252011-10-05T21:09:00.000-07:002011-10-05T21:09:26.715-07:00Cauliflower and Broccoli Ricotta BakeIngredients:<br />
<br />
<div class="MsoNormal"><span lang="EN-US">2 heads of cauliflower <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2 heads of broccoli<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Ricotta cheese<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Finely minced garlic - either fresh or garlic paste from 'Gourmet Garden'<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Basil - fresh or basil herb from 'Gourmet Garden'<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Garlic salt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">30 grams of tasty cheese or white cheddar/ parmiggiano<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Bread crumbs<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pine nuts<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pepper <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Boil the cauliflower and broccoli, adding salt to the water.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLoTgcHX0nnY9fPyC7JWRLQo7_Uk2Lb_V4dVO9aA-zbsXv8mqTtaNaB0D4-nlpz_5XQECDjiL-mBoPUXBM88NWTy-QsnZmA9oVmxMyZDHGsYOlszgA2ac6ahFEAQvQv0OTKWQ_-64ufJp/s1600/IMG_0435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLoTgcHX0nnY9fPyC7JWRLQo7_Uk2Lb_V4dVO9aA-zbsXv8mqTtaNaB0D4-nlpz_5XQECDjiL-mBoPUXBM88NWTy-QsnZmA9oVmxMyZDHGsYOlszgA2ac6ahFEAQvQv0OTKWQ_-64ufJp/s320/IMG_0435.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span lang="EN-US">Mash the cauliflower and broccoli and get rid of any excess water.<o:p></o:p></span></div><div class="MsoNormal">In a bowl that is oven safe, mix the broccoli and the cauliflower and toss 1 tub of ricotta into the mix along with the garlic, garlic salt, basil herbs, etc., plus your tasty cheese or parmiggiano...make sure the top of the mixture is spread evenly...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfxNM4uo5xt0eHTL-yEWuB9f454bcV2VjimDFnAPotMwY7uw9GimjglFHb2_BVjyXqP_EX0dpKkNqzNMjinaY0cs7RQZ1V77M2dvd_twuEPBDnVjTWkNx1Zsp1yvhUianQ8N2FjeLSFPs/s1600/IMG_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfxNM4uo5xt0eHTL-yEWuB9f454bcV2VjimDFnAPotMwY7uw9GimjglFHb2_BVjyXqP_EX0dpKkNqzNMjinaY0cs7RQZ1V77M2dvd_twuEPBDnVjTWkNx1Zsp1yvhUianQ8N2FjeLSFPs/s320/IMG_0438.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span lang="EN-US">On the top add a layer of grated tasty cheese or parmiggiano or both…s</span>prinkle a little bit of the bread crumbs all over, evenly…also add some pine nuts (about a table spoon)…</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhTCDbDeZbLlyO97Y53FK7pMDIEGNbKtVZDIZm__IWM1s_KXuOVQZI5FnXaAVM8G3tZ7UQBCuUZ9cohTmImHILC_c2051P-421x8VJItPzdITdable__BDSf-n3SbgEfyMlJhhzgFfXH6r/s1600/IMG_0439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhTCDbDeZbLlyO97Y53FK7pMDIEGNbKtVZDIZm__IWM1s_KXuOVQZI5FnXaAVM8G3tZ7UQBCuUZ9cohTmImHILC_c2051P-421x8VJItPzdITdable__BDSf-n3SbgEfyMlJhhzgFfXH6r/s320/IMG_0439.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Place it in the over for max 20 minutes at 180 degrees...when you notice the top to be a nice golden colour and your cheeses have all melted it is ready. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyp5YMxp4u2L1ceUkH03GDtFTV3cIZyzoD12Sfz4ITm_-3iOqBjm48Qk-yAc-JkUnreq4gfnKxJ6RE06jZ1OK4loqMQh_QglLZB1cCN2-U0W_NJjFcjQt5jJRjn7G_94sChAXnhB8U2AKI/s1600/IMG_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyp5YMxp4u2L1ceUkH03GDtFTV3cIZyzoD12Sfz4ITm_-3iOqBjm48Qk-yAc-JkUnreq4gfnKxJ6RE06jZ1OK4loqMQh_QglLZB1cCN2-U0W_NJjFcjQt5jJRjn7G_94sChAXnhB8U2AKI/s320/IMG_0450.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span lang="EN-US">This has been the best way to get the children to eat the scary cauliflower. It is a nice side to steak and chicken and if you are a vegetarian it can be a full meal. I hope you like this recipe and please feel free to use the same concept and add other vegetables that you love...<o:p></o:p></span></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com4tag:blogger.com,1999:blog-8843208880527251217.post-30221911686478489132011-09-27T21:53:00.000-07:002011-10-01T08:55:07.563-07:00Swordfish SicilianaIn Sicily, my native land (I can say that even though I was born in Florida and I’m practically becoming an Aussie now…but that’s where my family roots are from and recently had my second wedding to my hubby...I have always been very proud of my Sicilian roots and the inevitable beauty and charm of the land and it’s people) one of the prides is their food; it’s serious business, as it is all over Italy. Sicily, being in the south is a bit lazier and laid back but is certainly firmer in keeping with old traditions. Shops close for lunch and everyone is home for lunch cooked by Mamma. Maybe the Milanese opt for a quick bite near the office but the Sicilian’s, I am afraid, are not in the same rush to get back to work. We also have much better weather in the south; our land is rich in it’s people, the soil and it’s traditions. Living here in Sydney I come across many Sicilian people who are even from towns only a mile away from mine.<br />
<div class="MsoNormal"><span lang="EN-US">Sicily is the largest island in the Mediterranean, first settled by the Phoenicians and Saracens, we date our history back to Greek Mythology and in ancient times we were the bread basket of civilization. We were also the last to come out of feudalism and of course Hollywood made us famous or infamous for the Godfather. Sicily is famous for it’s blood oranges, cassata Siciliana, arancini, tuna, cannoli and thousands of other dishes. In fact, this summer I was lucky to take the whole family to an original Sicilian restaurant few would ever come across, with original recipes that date back hundreds of years. If you are ever booking a trip to Italy and would like to visit the magical island of Sicily please do, you will only come back from your trip delighted. Oh, and if you rent a car there might be a little frustration; as my hubby would say they drive like crazy, and yes they do. I will tell you this, Taormina is a must, Catania, Palermo and Syracuse are beautiful, as well as the western coast of Trapani…if you are a boat lover you must go to the Eolie Islands right off the eastern coast of Sicily. The island of Vulcano has beautiful mud baths and just a hop away is Panarea, where you can party all night or Lipari, which is just the most beautiful of them all.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Now back to my recipe, I have decided to call it Swordfish Siciliana…<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">You will find many dishes in Sicily to be made with pinenuts, raisins, anchovies, etc. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">This recipe, again, is a piece of cake and not messy at all...I don’t like cooking messy things if you haven't noticed. Go to your local fish market or fish shop and ask for a thick slice of Swordfish...some people think that swordfish meat is tough, but it is only true if you grill it and if the slice of fish is too thin. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Ingredients:<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">1 piece of swordfish per person <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pinenuts - handful<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Raisins – handful<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Olive oil<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 anchovy</span></div><div class="MsoNormal">4 capers </div><div class="MsoNormal"><span lang="EN-US">1 glass of white wine<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2 garlic cloves – coarsely chopped <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Shallots<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 large vine tomato<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Fennel herb – freshly chopped<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Parsley – freshly chopped<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">‘Chefs Recipe Organic Sicilian Style Seafood Seasoning’ - I like using it because it has a nice blend of all the spices I need (garlic, basil, fennel seed, red pepper, lemon myrtle, black whole pepper and Himalayan Pink Salt)<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88gj0Ngj4JJyG__ru-VKGfY-tXlnw1dqe1BiCHcUNHw7qTBncWgQK8-Psiy9WRRlqK_rn4izUzw4pwP0QMwW1XtPvcf02aOXpqDmPHLTS7ImjS-W5wwicK7CK2KnjovUWz6GqyoQPkvAO/s1600/IMG_0441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88gj0Ngj4JJyG__ru-VKGfY-tXlnw1dqe1BiCHcUNHw7qTBncWgQK8-Psiy9WRRlqK_rn4izUzw4pwP0QMwW1XtPvcf02aOXpqDmPHLTS7ImjS-W5wwicK7CK2KnjovUWz6GqyoQPkvAO/s320/IMG_0441.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First turn the oven on and pre-heat it to 180 degrees Celsius…in an oven safe tray lay some foil, then place the swordfish pieces and drizzle a bit of olive oil over them. Place the chopped tomatoes, pine nuts, raisins, parsley, shallots, the anchovy cut up, capers (washes and desalted) and garlic over the swordfish. Sprinkle an abundant amount of your ‘Sicilian Seafood Seasoning’, pour the white wine over and close the foil.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIYBkmf-FTyLqp1tq8_RkClnDyGnSHhUlZQVD3SqNocnBJs0e75V2Z_brs8b5trngm5MD6u4n0zwKl_E1Jyfkupcf2dZv_Pdq6MjkIoRT8x33_nsyeFw8GdKaRqh6GgQFRqKneWg-6_Vl/s1600/IMG_0445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIYBkmf-FTyLqp1tq8_RkClnDyGnSHhUlZQVD3SqNocnBJs0e75V2Z_brs8b5trngm5MD6u4n0zwKl_E1Jyfkupcf2dZv_Pdq6MjkIoRT8x33_nsyeFw8GdKaRqh6GgQFRqKneWg-6_Vl/s320/IMG_0445.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Place it in the over for 15 minutes and it’s ready (swordfish cooked this way will remain moist and not have that tough consistency.) If you feel that it has not cooked enough take a bite off one piece, close the foil back up again and put it back in the oven for another 5 minutes. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0yCaMyZzv3ywcFDoDgpXHDSjH6E0RaQQYy00zqZAUESe4KMa_-oc8vSCjBAEAjYNcxuQkF0bo4uq-2T522tDS1b2F-yFAO7DBlOo4tYH7OsH9KMxk0APnqZ1ICPr0a_ygE_FQgGN-DeA/s1600/IMG_0453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0yCaMyZzv3ywcFDoDgpXHDSjH6E0RaQQYy00zqZAUESe4KMa_-oc8vSCjBAEAjYNcxuQkF0bo4uq-2T522tDS1b2F-yFAO7DBlOo4tYH7OsH9KMxk0APnqZ1ICPr0a_ygE_FQgGN-DeA/s320/IMG_0453.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">I like to serve this dish with less traditional Sicilian sides, so I made corn on the cob and baked potatoes. My baked potatoes are truly an American influence. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">I wash the potatoes and wrap them in foil, leaving the skin on. I make a cross on them with a knife before I close the foil to allow the heat in. They take about 30 minutes, so it is the first thing I do.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MniTQgMUXAHl1yhMtN07vWczwAyU-lpClvvnntyUNINGjLYB1tcPyRDURuPeSjV_eNB-MHRpQIUNR_A8vG79sQckZZYeT2s04A1ehP1u1R4oxwzQIOukgz-hwyfcu1WjI1_O16Arg6dx/s1600/IMG_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MniTQgMUXAHl1yhMtN07vWczwAyU-lpClvvnntyUNINGjLYB1tcPyRDURuPeSjV_eNB-MHRpQIUNR_A8vG79sQckZZYeT2s04A1ehP1u1R4oxwzQIOukgz-hwyfcu1WjI1_O16Arg6dx/s320/IMG_0457.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Then when they are ready I add sour cream, small chopped bacon bits and shallots…<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Here is our full meal before it got eaten… so sorry for the sloppy photo; I had to be quick before it was devoured…<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3o0XD8IuNsSMSQQv0vt9wMk9yX1uV9p15pZEGCJe-6VceuSmf8zuQ0wJRWL37EwmP6hUTtiRJAGPoQlEG5BVrdb_pmitlkc3P7W2qc7qbB-rVVXB5DdNNupdU4z0T_kM50dTinpsi3Yd/s1600/IMG_0460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3o0XD8IuNsSMSQQv0vt9wMk9yX1uV9p15pZEGCJe-6VceuSmf8zuQ0wJRWL37EwmP6hUTtiRJAGPoQlEG5BVrdb_pmitlkc3P7W2qc7qbB-rVVXB5DdNNupdU4z0T_kM50dTinpsi3Yd/s320/IMG_0460.JPG" width="320" /></a></div><div class="MsoNormal"><span lang="EN-US"><br />
</span></div>The McGrath's Kitchenhttp://www.blogger.com/profile/01623528080295198483noreply@blogger.com0