Oodles of Noodles

Who doesn't like pasta? Anyone? No? Didn't think so.

The question is, how do you like your pasta?

Cold?

Hot?

Creamy?

Herby?

Salty?

Spicy?

Plain?

Cheesy?

Healthy?

White pasta?

Whole Wheat pasta?

Spinach/Vegetable pasta?

The possibilities are quite endless.

Here is one way to make your pasta.

Cold. Herby. Healthy. YUM!

MacaCrazy Salad

This pasta is packed with veggies, flavour and whole lot of zing. Not your traditional, boring mac salad.

3 cups of dry pasta (your choice but spiral, conchiglie, rigatoni are my reccomendations. They hold sauces nicely)

1 Red Pepper

3 small pickles (sliced and diced)

2 sticks Celery (chopped)

1 cup Cherry Tomatoes

1/2 Cucumber
1 avacado, sliced

Dressing:

1 cup Mayo

3 Tbsp Dill Mustard

3 small pickles (sliced and diced)

1/4 cup Ranch Dressing

1/2 cup Sour Cream

1 Tbsp Dill

1/2 Tbsp Parlsey (fresh, chopped)

1 Tbsp Cilantro

2 tsp salt

2 tsp pepper

Cook pasta with 1 tsp salt and 1 Tbsp of oil.

Chill pasta in fridge.

Chop and dice veggies.

Mix up dressing.

Add pasta with veggies, and dressing.

*suggestion: add choice of favorite cheese, either Parmesan or Asiago.

Candy Cane Cookies

Candy Cane Cookies
1 cup Butter
1 cup Sugar
1 Egg
1 tsp Vanilla
1/4 tsp Peppermint
2 1/2 cups Flour
1/2 tsp Salt
1/2 cup crushed Candy Cane
2 Tbsp Sugar

1. Preheat oven to 350〫
2. Beat butter and sugar. Add the rest of the ingredients, except for Candy cane and sugar.
3. Chill for 1 hour.
4. Seperate the dough into 2 balls.
5. Roll one of the balls in red food colouring.
6. Take a chunk of the pink dough, and roll into a rope.
7. Take a chunk of the white dough, and roll into a rope.
8. Cut the ropes into 4" increments. 
9. Intertwine the 2 coloured ropes around eachother, and shape into a candy cane shape.
10. Put on cookie sheet.
11. Crush candy cane and add to sugar in a small bowl.
12. Take crushed candy cane and sugar mixture and sprinkle over each cookie.
13. Bake for 8-10 minutes.

Homemade Toffee...YUM!

Homemade Toffee
1 can sweetened condensed milk
1 cup butter
1 cup corn syrup
1 tsp vanilla

1. Line a cookie sheet with parchment.
2. Find a large saucepan.
3. Add in all ingredients except for vanilla.
4. Cook over medium heat until boiling. 
5. Once boiling, cook for around 20 minutes.
6. After 20 minutes, take off the stove and mix in vanilla. 
7. Pour onto cookie sheet with parchment.
8. Cool and enjoy :)

             Optional: melt chocolate chips and 1 Tbsp Parafin wax over heat. Pour over toffee.

Bulls Eye

Bulls Eye

2/3 cup Butter

3 cups Peanut Butter (smooth)

Add enough Icing Sugar to roll into balls.

1. Harden in fridge once calls are rolled.
2. Melt chocolate chips and Parafin wax together (1 Tbsp)
3.  OR 
4. use Dark Chocoate Dipping Wafers (Thrifty Foods Bulk Section).
5. Insert toothpick into the ball, and dip twice in the chocolate.
6. Put on waxed paper or parchment once dipped.
7. Cool. 
8. Serve.

If there is a peanut allergy, use just butter, vanilla and icing sugar instead for the balls.

Christmas Fudge

(this one is the same as above, minus the toppings and nuts)

Christmas Fudge

3 cups Sugar

3/4 cup Marg

2/3 cup Evaporated milk

340g chocolate chips

200g marshmellows (melted)

1 cup chopped nuts

1 tsp Vanilla

1. Use a 8" x 8" pan.
2. Combine first 3 ingredients in saucepan. 
3. Bring to boil, and boil for 5 minutes. 
4. Remove from heat and add the rest of the ingredients.
5. Chill for at least 2 hours before serving.

My choice of addition to top:

• Melt marshmellows in a bowl with 1 Tbsp of oil.
• Put warm marshmellow ziploc bag and cut end off. 
• While still hot/warm, drizzle over the fudge.
• Crush chocolate chips into chunks, and sprinkle over warm marshmellow (must do this while marshmellow still warm or it won't stick).
• Chill for another 30 mins. 
• Slice and serve.

Hint of Curry, Lots of Flavour

 So weird thing. I have been having many cravings for curry in the last 6 months (and no, I'm not pregnant...lol...because I know you all went there).

This meal will satisfy any inkling for delish chicken!

I very rarely buy pre-made dressings because I find the intensity of the taste has dissipated by the time it reaches my house. 

However, I am in love with this dressing because it is fast, 

easy and really packed with flavour. 


VH Indian Market Mango Curry Sauce

(Sorry for the really bad quality picture)

I'm not a big fan of the spicy curry, so if you're wondering how this tastes, 

here's my best description:

Tangy, mildly curry flavoured, a hint of fruit, creamy/milky.

Please go out and buy this item which is now a staple in my kitchen.

You can choose to eat these all seperately, or you can layer them together.

Layered

Brown Rice

Tired of boring rice, with no flavour, and lots of butter and salt?

Try this, which is the only way I like my rice.

(I haven't tried the Uncle Ben's flavoured rice, but I'm sure this tastes similar, less the salt, preservatives, BPA, etc.

• 3 Tbsp Chicken Broth Concentrate (per cup of rice)
• Add fresh chopped Parsley (or dry if none on hand)
• 1 tsp of Salt
• 1 tsp Pepper
• 1/2 clove Garlic

Add in all ingredients, cook rice. No butter needed :)

Mango-Curry Chicken

YUM YUM YUM!!

• Slice 2 chicken breasts into small strips
• Cook in non-stick pan for 6 minutes, flipping chicken bits once
• Add "Mango Curry Dressing"
• Cook for another 8 minutes (to marinate the chicken)
• Serve over a bed of rice or Asian noodles.

Crumbed Potatoes

A different twist on the traditional potatoes

2 Lbs Yellow Yukon Gold Potatoes (they pack the most flavour)

         (Chop into 2" x 2" x 2" squares. Boil these in water for 15-20 minutes)

Put potatoes in saucepan or non-stick pan, and coat with:

• 5 Tbsp Butter
• 1 1/2 tsp Salt
• 2 tsp Pepper
• 1-1 1/2 cups of Whole Wheat Bread Crumbs (or panko)

Cook over medium heat for 10 mintues, until slightly browned.

Root Vegetable Medley 

Amazing and healthy veggies, caramlized to perfection.

• Carrots
• Parsnip
• Butternut squash
• dash salt
• dash pepper
• butter

1. Julienne*  vegetables.
2. Put in Cast Iron Pan, with 1 inch water.
3. Cook until water is almost gone.
4. Add butter, salt and pepper.
5. Continue cooking until slightly browned/caramelized.
6. Turn over every 2 mins.

*Slice veggies until they are matchstick thin, and rectangular in shape.

Sponge Toffee Delight

Sponge Toffee Delight

Sponge Toffee Delight

2 1/2 cup Sugar

2/3 cup Corn Syrup

6 Tbsp Water

2 Tbsp Baking Soda

2 tsp Vanilla

*tip* pre-measure the baking soda and vanilla before hand so you can toss them in at the end. Once you add them, the reaction is extremely quick!!!

1. Line a large cookie sheet with parchment paper.
2. Use a large, heavy duty saucepan.
3. Add all the ingredients except for the baking soda and water.  
4. Bring to a boil over medium heat.  
5. Using a candy thermometer, bring the temperature up to 300〫
6. Once it reaches 300, take off the burner. 
7. Once baking soda and vanilla are added, dump onto the parchment paper and let cool.
8. Once cool, break apart either with a knife or rough break with hands.
9. Drizzle with Chocolate Dipping Wafers  (dark and white chocolate, avail. at Thrifty's in the bulk dept)