White Wine Pasta Sauce

This is one of those trying to use up ingredients in the fridge type of recipes.  I was looking through a cook book of mine and found a recipe for a mushroom stroganoff and it looked tasty so I decided to make it.  When I looked at the recipe closer it called for a white wine sauce but did not have one anywhere in the book.  I searched online and this is what I came up with.  The sauce on its own is very nice but it is also great when you add some mushrooms and onions to it.
If you would like a thicker sauce you can add some flour or cornstarch.

White Wine Pasta Sauce

4 cloves garlic, minced

1/4 cup olive oil

5 tbsp butter

1/2 cup white wine

1/2 tsp freshly ground black pepper

1/2 cup chopped flat leafed parsley

1/2 cup parmesan cheese

1. Heat olive oil over medium high heat.
2. Add garlic and sauté until golden.
3. Add the butter, black pepper and white wine. stirring to combine.
4. Remove from heat, adding the parsley and cheese before using on pasta.

White Sauce

I like using this white sauce as a base for many things and it is very easy to add extra flavours into.  I wanted to make a casserole to use up extra turkey and I don't like using canned soups because of all the 'extras' found in the commercial varieties.  

The milk will blend more readily if it is pre warmed.

White Sauce

5 tbsp butter

4 tbsp four

1 tsp salt

1/4 tsp pepper

2 cups milk

1. Melt the butter in an heavy saucepan over a low heat.
2. Stir in the flour, salt and pepper until well blended.
3. Remove from heat and add the milk.  Stirring it constantly to blend.
4. Return to heat and cook, stirring until the sauce has thickened and is smooth.

Maple Baked Acorn Squash

I love squash! They are tasty, filling and easy to prepare.  They are the perfect side dish to a meal because you just need to scoop out the seeds, put it in some butter and seasoning and then through it in the oven to bake while you make the other parts of the meal.
This year we are in luck because the vines produced plenty so we have lots to enjoy.

Maple Baked Acorn Squash

1 acorn squash

1 tbsp butter

2 tbsp brown sugar

2 tbsp maple syrup

1. Preheat the oven to 400.
2. Cut the squash in half and scoop out the seeds.  Score the inside of the squash and place cut side up in a baking dish filled with 1/4 inch of water.
3. Coat the inside with 1/2 tbsp of butter, sprinkle the brown sugar over the surface and drizzle the maple syrup over top.
4. Bake for about an hour, until the flesh has softened and slightly browned.
5. Spoon any excess sauce over the flesh before serving.

Homemade Taco Seasoning

The amount of sodium, additives and preservatives in prepackaged food drives me crazy and I prefer to make my own seasoning if I can.  I came across this recipe online and I was very excited to try it.  It really is just a guideline on how to start but you can always play with the portions of each ingredient until you are happy with the taste.
It works great on meats and if you want to spice up your grated cheese in dishes.  We toss grated cheese in it to make a tex-mex cheese for nachos.

Homemade Taco Seasoning

1 tbsp chili powder

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/4 tsp paprika

1 1/2 tsp ground cumin

1 tsp salt

1 tsp black pepper

Use a mortar and pestle to blend the ingredients together.  If you have any extra, store in an air tight container.

Microwave Mini Chocolate Cakes

I was so excited to find this recipe, I think it is genius! If you haven't noticed by my posts, I have a real sweet tooth and I love chocolate.  I love that I can quickly whip up this recipe when I need a sweet treat and not have a whole chocolate cake to eat.
It is very quick to prepare and makes enough for two people if you have someone to share it with but it is not too much if you have to eat it your self.
Don't be afraid to add little extras in such as white chocolate chips or Reese Pieces. ;)

Microwave Mini Chocolate Cakes

1/4 cup all purpose flour

6 tbsp sugar

3 tbsp cocoa powder

1/4 tsp salt

1 egg

3 tbsp milk

3 tbsp vegetable oil

1/2 tsp vanilla

1. In a small bowl, whisk together the dry ingredients.
2. Whisk in the egg.
3. Whisk in the milk, oil and vanilla.
4. Divide the batter between two microwave safe, small bowls.
5. Microwave on high for 1 - 1 1/2 minutes or until the cake is puffy and starts to set on top.

Zucchini Gratin

This dish is a great way to use up some zucchini.  If it is a larger zucchini I would recommend seeding it and cutting it into quarters before slicing it for the dish.
The gratin taste marvellous and it is even a dish zucchini skeptics can enjoy.  It is very simple to prepare and one that you can prep in advance and cook later.  The dish is filling enough to serve as a main but would also work as a side for a roast.
I am sure you would be alright to substitute swiss cheese for Gruyere.

Zucchini Gratin

6 tbsp butter

3 large onions, sliced

4 small zucchinis, sliced

1 tsp salt

1 tsp ground pepper

1/4 tsp nutmeg

2 tbsp flour

1 cup milk

3/4 cup bread crumbs

3/4 cup Gruyere cheese, grated

1. Melt the butter in a large sauté pan (large enough for the zucchini and onions to all go in, a wok will work if you don't have a big enough one) and cook the onions until they are soft and translucent.  You do not want them to brown.
2. Add the zucchini and cook it covered for 10 minutes.
3. Add the salt, pepper and nutmeg.  Uncover and cook for another 5 minutes.
4. Whisk the flour into the hot milk and pour over the mixture.  Cook over low heat until the remaining liquid is more like a sauce.
5. Pour the mixture into a 8 x 10 inch baking dish.
6. Combine the bread crumbs and Gruyere and sprinkle it on top of the zucchini mixture.
7. Cut the 1 tbsp of butter into small pieces and dot it on top of the crumble top.
8. Bake at 400 for 20 minutes or until the it is bubbly and browned.

Buttermilk Waffles

Homemade waffles are a weekend guilty pleasure around my house.  Store bought frozen waffles have their place for something quick on a weekday morning but homemade are far superior.  I have been known to make extra waffles on the weekend to freeze to use during the week.
I love having a relaxing morning where I can make some waffles and not be in a rush to get out of the house.  I hope you get a chance soon to enjoy a slow peaceful morning enjoying these wonderful treats.

Buttermilk Waffles

1 1/2 cups all purpose flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

2 cups buttermilk or sour milk

1/2 cup cooking oil or melted butter

1 tsp vanilla

1. In a medium bow stur together flour, sugar, baking powder, baking soda and salt.  Make a well in the centre of the flour mixture and set aside.
2. In a separate bowl, beat the eggs slightly; stir in the milk, oil and vanilla.  
3. Add the egg mixture all at once to the flour mixture.  Stir until just moist (it should still be slightly lumpy).
4. Pour enough batter onto your waffle iron and cook according to the manufacturer's directions.