Sunday, 17 October 2010

Chicken Chili Soup


  • 1 3/4 pounds diced chicken breast meat
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 1 onion, diced
  • 1/2 cup frozen corn kernels
  • 4 (15 ounce) cans kidney beans with liquid
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 cups water
  • 2 teaspoons chili powder
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin


  1. Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Amount Per Serving  Calories: 160 | Total Fat: 1.1g | Cholesterol: 26mg

Blueberry-Lemon Pound Cake


  • 2 cups butter, softened
  • 3 cups white sugar
  • 1 cup milk, room temperature
  • 6 eggs
  • 2 teaspoons lemon extract
  • 1 tablespoon baking powder
  • 4 cups unbleached all-purpose flour
  • 1 teaspoon grated lemon zest
  • 2 cups fresh blueberries


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
  3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Amount Per Serving  Calories: 509 | Total Fat: 25.5g | Cholesterol: 142mg

Saturday, 16 October 2010

Homemade Chocolate

Things you'll need:

  • Milk
  • Cocoa beans
  • Sugar
  • Cocoa butter


1. Roast the cocoa beans in the oven or in a coffee roaster. The beans should be roasted between 5 and 35 minutes, at a temperature between 250 and 325 degrees Fahrenheit. Begin roasting the beans at the hottest temperature, gradually reducing the heat until the beans begin to crack. The cracking sound indicates the roasting is complete.
2. Shell the cocoa beans by removing the husk (outer shell) from the nib (actual bean). This process can be time consuming, since the most effective way is by hand, and is easier if the beans are roasted properly.
3. Grind the shelled beans until they become a fine chocolate liqueur. Some juicers work well for this process; otherwise it must be done by hand and can be rather messy.
4. Add cocoa butter, sugar and milk, if you'd like. Every chocolate maker uses a different recipe, so this step allows for some experimenting. Start by adding very little milk and cocoa butter.
5. Fold the chocolate continually upon itself. This is called conching, and the longer it is done, the oilier the chocolate finish will be. (The less it is done, the grittier the chocolate will turn out.) This may need to be done for hours for a smoother finish.
6. Cool the chocolate to about 90 degrees Fahrenheit and pour it into the desired mold. Use a mold to make bars or other shapes.

Thursday, 14 October 2010

Hummus Pizza


  • 1 (10 ounce) can refrigerated pizza crust dough
  • 1 cup hummus spread
  • 1 1/2 cups sliced bell peppers, any color
  • 1 cup broccoli florets
  • 2 cups shredded Monterey Jack cheese


  1. Preheat the oven to 475 degrees C (220 degrees C).
  2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
  3. Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Wednesday, 13 October 2010

Italian Breaded Pork Chops


  • 3 eggs, lightly beaten
  • 3 tablespoons milk
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 4 pork chops


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
Amount Per Serving  Calories: 527 | Total Fat: 24.6g | Cholesterol: 247mg

Monday, 11 October 2010

Spanish Braised Octopus in Paprika Sauce


1-2 pounds octopus
1/2 t. salt
1 t. black pepper
3 chopped garlic cloves
1 T. sweet paprika
1/2 cup olive oil
2-3 lemons


Braise your octopus as directed in the instructions below.
Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.

Prep Time: 3 hours, 30 minutes

Total Time: 3 hours, 30 minutes