Pineapple Basil Jam

I was on a roll today making jams.  Had some extra basil left over from making this tomato sauce

http://hotandcoldrunningmom.blogspot.ca/2013/09/roasted-tomato-garlic-basil-sauce.html

and thought, hey, this might go well with pineapple!

Put these ingredients in a saucepan.

1 cup fresh pineapple, cut in 1/4 inch pieces
1 cup sugar
4 basil leaves, very finely chopped

Bring to a boil and cook for 15 minutes.  Mash halfway through. (I think I'd wear this smell as a perfume)
Put a small dish in the freezer.  You'll need it later to check jam consistency.

Anyways, after 15 minutes remove from heat. Take your dish out of the freezer and put a spoonful in the middle.  Tilt the dish.  If it's too runny like the one on the left here, boil a few minutes longer until it gets more like the one on the right. 

When you are finished cooking add 1 tbsp lemon juice.
Fill sterilized jars. I pressed a basil leaf on the inside of the jar for fun.

This batch made two small jars.  Process in a hot water bath for 10-15 minutes.  Don't forget to check that the seals are good in about 24 hours.

Note:  If your jam ends up being too thick, just empty the jars into a saucepan, add some juice (like apple), bring to a boil, then fill re-sterilized jars and process as before.

You might also like: 

Cantalope Jam

http://hotandcoldrunningmom.blogspot.ca/2014/09/cantalope-jam.html

Grape Jam

http://hotandcoldrunningmom.blogspot.ca/2014/08/grape-jam.html

Raspberry Rhubarb and Hot Chili Jam

http://hotandcoldrunningmom.blogspot.ca/2014/09/raspberry-rhubard-and-hot-chili-jam.html

Cantalope Jam

If you just want a little something different on your toast.

Take 1 cup chopped cantaloupe and 1 cup sugar.  My Mom made this one and likes the big chunks of fruit.  I would have chopped the fruit a bit smaller or maybe mashed it part way through the cooking stage. 

Boil for 20-30 minutes then remove from heat and add
1 tbsps. lemon juice.

It only makes a small jar of jam so you can just keep it in the fridge.  If you want to store it on the shelf, sterilize your jar and process in a hot water bath for 10-15 minutes.

You might also like:

Grape Jam

http://hotandcoldrunningmom.blogspot.ca/2014/08/grape-jam.html

Raspberry Rhubarb and Hot Chili Jam

http://hotandcoldrunningmom.blogspot.ca/2014/09/raspberry-rhubard-and-hot-chili-jam.html

Pineapple Basil Jam

http://hotandcoldrunningmom.blogspot.ca/2014/09/pineapple-basil-jam.html

Cadbury Creme Egg Croissants

I originally saw this recipe here

http://www.tamingtwins.com/2014/03/26/caramel-egg-stuffed-easter-croissants/

They made their croissants with caramel eggs, but I tried using Creme Eggs.  It was a good idea.

So next time you see Cadbury Creme Eggs (or even better when they go on sale after Easter) buy a bunch and stick them in the freezer. 

Line a baking sheet with parchment.  Take your crescent roll dough and brush with beaten egg. 

Place the frozen creme egg on one end, tuck in the sides to seal in the chocolate, then roll up.  

Once they are all ready and no chocolate is showing (because you don't want all that yummy to ooze out), brush them with beaten egg.

Pop them into a 400F oven for 10 minutes.

Try to wait 5 minutes before eating them 'cause they're hot.

 Really who are we kidding, can't wait...

Aww....my last bite : (
Going to have to make these again.  Maybe with Reese's Peanut Butter cups or Turtles, the possibilities are endless!

March 21, 2016....tried Caramilk eggs.

Yep, they're good too!

Roasted Sweet Pepper Lasagna

So once you've made your Roasted Sweet Peppers...

http://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html


you can put this beauty together. (You CAN cheat and use store bought roasted peppers)

The ingredients you'll need are:

4 medium roasted sweet peppers 
12 lasagna noodles (I used both regular and spinach)
4 cloves garlic, minced
1 tbsp olive oil
1 - 28 oz can diced or crushed tomatoes
2 tbsps parsley
1 tsp sugar
1/2 tsp dried basil
10-12 leaves fresh basil (optional, but really good)
1/2 tsp pepper

1/4 cup butter or marg
1/3 cup flour
1/2 tsp salt
1/4 tsp nutmeg
2  1/2 cups milk
1 cup romano or parmesan cheese
1  1/2 cups shredded mozzarella

Start by cooking your lasagna as per package directions, then rinse with cold water and toss with olive oil so they don't stick together before you can get everything assembled.  Or you can leave them in cold water too, just drain before layering them on.

Cut the roasted peppers to about 2 inch pieces.  

Heat some olive oil in a saucepan and add the minced garlic and peppers.  Cook 1 minute.  Add tomatoes, sugar, parsley dried basil and pepper.
Simmer, uncovered, for 20 minutes.

In another saucepan melt butter and add the flour, salt and nutmeg.  Cook 1 minute then whisk in the milk.  Cook a further 2 minutes until it thickens.

I was making a double batch so I'd have one lasagna for supper and one to freeze.  That's why you're seeing double : )

Now you are ready to put this thing together.
Spread 1 cup pepper sauce in the bottom of a 13 X 9 sprayed baking dish.  Top with 3 noodles, 1  1/2 cups pepper sauce and 3 more noodles. Changing the direction of your noodles will make it easier to cut a nice square when serving.  It shouldn't be sloppy.

Next step spread 1 cup white sauce on top of noodles.

Sprinkle 1/3 cup romano cheese on top of the white sauce and if you have fresh basil leaves, tear them and distribute evenly over all.

Put a 3rd layer of noodles on top.
Another 1  1/2 cups pepper sauce and spread 1 more cup of white sauce over that. Add another 1/3 cup romano.

Last layer of noodles and finish with white sauce and then pepper sauce. Try to cover all the edges of the noodles.

Top it all off with shredded mozzarella and romano cheeses.

I covered one with foil to put in the freezer for later.
The other one went into the oven at 350F for 35 minutes.
It came out looking like this.

Let stand 15 minutes before cutting.

Anybody want to help clean up??

Roasted Sweet Peppers

This is the easiest thing you will ever make!

Take whole peppers and broil 3 minutes on each side until blackened.

When all sides are blackened put them in a bowl covered with plastic wrap.

After about 10 minutes peel, seed, core and collect juices.

You can use them for Roasted Sweet Pepper Lasagna

http://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-pepper-lasagna.html

Or

Marinated Roasted Peppers

1 lb roasted sweet red, yellow or orange peppers
(green peppers aren't as sweet)
2 tbsps olive oil
5 basil leaves
2 garlic cloves
3 tbsps red wine vinegar
1/4 tsp dry mustard
1/4 tsp salt

Mix the dressing ingredients in a jar and pack the peppers in, placing the garlic and basil leaves down the sides of the jar. 

Serve at room temperature as a pickle or you can pile them into your submarine sandwich......good idea huh?

Spinach Bean Salad or Pasta Toss

This is a hearty salad that you can serve as a side, but works better as a lunch or light dinner.  Adding some tuna or chicken is not out of the question either.

It can also be heated up with pasta.  I think I like it even better this way.  See my note further down.

Ingredients for salad:
1 - 540 ml can 6-bean blend (not bean salad), drained and rinsed
1 cup artichoke hearts, quartered, drained and rinsed

2 tbsps olive oil
2 tbsps lemon juice
1/2 tsp oregano
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp salt

1/2 - 1 cup tomatoes, quartered.  Or halved cherry tomatoes
2 cups spinach

Mix beans and artichokes together.  Now combine the dressing ingredients and pour over.  This can be refrigerated until you are ready to serve the salad.
Just toss in the tomatoes, spinach and serve.

Here's my note.
Had some of this salad leftover so the next day I tried it like this.

Heat a little olive oil in a frying pan with a couple of minced garlic cloves.  Add the salad and toss until warm. Mix it with 2 cups cooked pasta, top with parmesan and voilà!

Easy Asian Vegetable Beef Stir-Fry

Cut the meat and veggies ahead of time so that when suppertime rolls around it doesn't take much to get this dish ready for the table.

3 sirloin steaks, cut in strips
reserved accumulated juices
1/2 cup sweet chili sauce
2 tbsps. soya sauce
olive oil
pepper and ginger
1/2 Vidalia onion, sliced
2 cloves garlic, slivered
3 fresh green beans, julienned
2 carrots, sliced
1/2 each red and green pepper
2 spears fresh pineapple, but in chunks
1 cup broccoli flowerets
1 tbsps. cornstarch

Mix sweet chili sauce and soya sauce and marinade the beef strips for 4-6 hours.

Heat olive oil in a wok or deep frying pan and add the beef . Sprinkle with ginger and pepper.  Stir-fry until no longer pink .  Remove from pan.  Reserve any juices (about 1/4 - 1/2 cup) and set aside.

Heat some olive oil in the pan and add  onion and garlic. Cook 2 minutes.

Now add the green beans and carrots.  If using raw broccoli add it now too. Add 1/4 cup water to the pan and cover, cook 3-4 minutes.
Next toss in the red and green pepper, as well as the pineapple.  If you have previously cooked broccoli (like I had) add it now along with the beef.  And cook 2-3 minutes longer.

Take 1 tbsp of cornstarch and whisk in 2 tbsps. of cold water.

Add this to the previously reserved pan juices.  Make a well in the center of the veg and meat in the pan and pour in the cornstarch mixture, whisk.  Stir together and  cook a further 2-3 minutes.  Dinner......ready in no time !