I decided to have a taste of Toronto for my dinner tonight. It's not really a Toronto only meal, it's just where I was introduced to it.
Cevapeici/Cevaps
1 pound ground beef
1 pound ground pork
1 pound ground veal or lamb
2 cloves garlic, chopped
1/2 cup onion finely chopped
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp Vegeta
1 tsp baking soda
Mix all the ingredients together. Roll meat into 3/4 inch rolls and approximately 4" long.
Broil or fry links.
Cheese Burek
1 package phyllo pastry sheets defrosted according to package directions
1/2 cup ricotta cheese
1/2 cup cottage cheese
2 cups Monterey Jack cheese shredded
1 large egg slightly beaten
1 tsp parsley
6 tbsp butter, melted
Mix together ricotta, cottage cheese, Monterey Jack cheese, egg and parsley together in a small bowl.
Melt butter in a small bowl for brushing on phyllo dough.
Take 2 sheets of phyllo, fold in half and brush with butter. Put a scoop of cheese mixture at one end and fold in triangles up the length of the phyllo sheet.
Place packets on a parchment lined baking sheet and brush outside with butter.
Servings: 9
Bake for 30 minutes at 325°F
The name of this is definitely a long one but easy to make, delicious and not very high in calories so it's a win-win dessert.
Chocolate Raspberry Ricotta Mousse
15 oz ricotta cheese
3.5 oz Ghirardelli Intense Dark Evening Dream chocolate
1/2 cup powdered sugar
2 tbsp raspberry syrup
1/2 tsp vanilla
Melt chocolate in a double boiler and let cool. Put all ingredients in a food processor or blender. Mix until all ingredients are blended completely.
Refrigerate for 3 hours.
Serve with whipped cream, fresh fruit or chocolate shavings.
Servings: 6
Today was a nice relaxing day. I took the time to carve a pumpkin which I haven't done in a long time. It took longer to convince my cat to pose with it than it did to carve it.
I'm off now to make dinner. I'll be back later with recipes.
I wanted to create a small dessert to use up some pears that I have on hand. It turned out my pears were so large that I only could use one in my one quart casserole.
Pear Crumble
1 large pear, peeled, cored, and diced
1 tsp lemon juice
3 tbsp brown sugar firmly packed
4 tbsp rolled oats
3 tbsp flour
1/4 tsp cinnamon
1 dash ginger
1 dash nutmeg
2 tbsp butter, softened
2 tbsp brown sugar
1 dash cinnamon
Grease a 1 quart casserole. Peel, slice and dice one large pear or 2 medium into the casserole. Mix lemon juice into pears. In a small bowl, combine 3 tbsp brown sugar, oats, flour, 1/4 tsp cinnamon and ginger and nutmeg. Stir into pears.
Mix together butter, 2 tbsp brown sugar and the dash of cinnamon. Dot top of pear mixture in casserole.
Servings: 2
Bake for 30 minutes at 325°F
My Saturday afternoon fun ~
Pumpkin Butter
3 cups pumpkin, fresh (preferred) or canned
1 cup apple juice
1 1/2 cups brown sugar - I used 1 cup light and 1/2 cup dark
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp salt (optional)
Cook all of the ingredients in a crock pot or a sauce pan on low heat for 1 hour. Store in refrigerator or freeze. Pumpkin does not can.
Sunday is a wonderful day for slow cooked meals and relaxing. Here's what I created in the woman cave ~
Italian Roast Beef
1 3 pound beef roast - use your favorite cut
1/2 cup beef broth
1/2 cup your favorite red wine - I used Pinot Noir
salt and pepper to taste
1/2 tsp oregano
1/2 tsp basil
Place beef broth and wine at bottom of crock pot. Place roast in and place all the spices on top. Cover and cook for 6 hours on low.
Smoked Gruyere Smashed Potatoes
2 pounds small red potatoes
1/4 cup milk
1/2 cup sour cream
1/2 cup shredded smoked gruyere cheese
2 tbsp chives, snipped or minced
pepper to taste
Cut potatoes into 4 pieces and cook in a heavily salted sauce pan. When fork tender, drain and mash. Add in milk and sour cream. Fold in cheese and stir until melted. Add in chives and pepper.
This is the first thing that I'm baking from the 2 large pumpkins that I baked and froze. I have been thinking about getting another to make a batch of pumpkin butter next weekend.
Pumpkin Bread
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup pumpkin
1/2 cup canola oil
1/3 cup water
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp cloves
1/2 cups raisins (optional)
1/2 cups walnuts finely chopped (optional)
Mix together sugar and pumpkin. Add in eggs, oil and water. Gradually mix in dry ingredients. Add in raisins and walnuts last. Bake in a greased loaf pan. Bake for 1 hour at 350°F
I needed a simple meal tonight after another Saturday of canning, freezing and cleaning. This is what I came up with -
Grilled Ham & Brie
2 slices of your favorite bread
ham slices
brie thinly sliced as possible
peach preserves
butter (on outside of the slices of bread)
Grill until a golden brown on both sides.
Caramel Peach Sauce for Sweet Potatoes
1 large peach, fresh or frozen, peeled and diced
2 tbsp dark brown sugar
2 tbsp butter
1/4 tsp cinnamon
Cook all the ingredients together in a small saucepan until it thickens. Put on top of cooked sweet potatoes.
Servings: 2
