Dill Cheese Quick Bread

Source: Simply in Season
Date tried: October 8, 2017
Yield: 1 loaf
Time needed: 1 hour

I made this from a baking mix created earlier. It is quite a nice loaf which we served as part of Thanksgiving dinner.

Dill Cheese Quick Bread

Dill Cheese Quick Bread
3 cups/750 ml baking mix
1 1/2 cups/375 ml sharp cheddar cheese, grated
1 1/4 cups/300 ml milk
1 beaten egg
1 tsp dried dill weed or 1 Tbsp fresh chopped dill weed
1/2 tsp dry mustard powder

Preheat oven to 350oF/180oC.

In one bowl combine shredded cheese with baking mix.

In a separate bowl combine all other ingredients.
Add milk mixture to flour and stir well till blended; beat a little to remove any remaining lumps.
Pour into a greased loaf pan (8” x 4”/1.5-L).
Bake until golden (40-50 minutes)


Golden Potato Soup

Source: More-with-Less Cookbook
Made: December 7, 2013
Yield: 4 servings
Time to make: 15 -20 minutes.

Prior preparation needed
Cook and mash potatoes (may use leftovers)

I expect if I had used a strongly orange-coloured cheese this soup would have lived up more to its name. But I used a fine old white cheddar for the taste.  This is basically a thin white sauce to which mashed potato and shredded cheese have been added.  It is quite bland as is and I am glad I have leftovers to try some additional seasoning.  Rosemary would be a very good addition; cayenne or chili if you want some heat. And if you don’t object to meat, some crispy, crumbled bacon or some chunks of ham. So consider this more of a soup base to be altered as your mood and pantry supplies dictate.

Golden Potato Soup

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Tandoori Aloo

Source: Indian Recipes Under 30 Minutes
Made: November 16, 2013
Yield: 4-6 servings
Time to make: 30 minutes.

I am still discovering my own neighbourhood.  A few weeks ago I found a lovely Indian grocery store within walking distance.  And I found not only an ingredient which was new to me, chaat masala, but lots of other fascinating new things to try.

On my first try, I don’t think I mastered the instructions to let the potato shells crisp without letting them turn colour, nor do I have a proper grill, so under the broiler has to do.  Nevertheless, although I found the recipe a bit fussy to put together, it is certainly a treat to the taste buds.  And practice, no doubt, will make it seem easier.

Tandoori Aloo (stuffed potatoes)

Tandoori Aloo (stuffed potatoes).
8 large baking style potatoes
vegetable oil as needed for frying
salt to taste
1 tsp/2gm red chili powder
Pinch of garam masala
1 tsp./5 ml lemon juice
5-10 cashew nuts, broken
1 Tbsp./10 gm raisins
2 tsp/10gm ghee
20 gm grated cheese
1Tbsp./4gm green coriander, chopped
½ tsp./1gm chaat masala

Peel the potatoes.
Scoop out the centres,leaving thin walls at the sides
Fry the potato shells and the scooped out centres separately.  Do not let them change colour but let the sides become crisp.
Cool the scooped out portion and mash.
To the mashed potato, add salt, red chili powder, garam masala, lemon juice, nuts, raisins and ghee.
Stuff this mixture into the potato cases.
Arrange four pieces on one skewer and sprinkle grated cheese on top.
Grill till golden brown in colour.
Sprinkle with green coriander and chaat masala.
Serve hot.

Doug’s Super Toasted Cheese Sandwiches

Source: Recipes for a Small Planet
Date tried: August 31, 2012
Yield: 4 sandwiches
Time needed: 10-15 minutes

A super-quick and fun-to-make lunch. With a few helpers, you can set up an assembly line for maximum efficiency. Alternatively, prepare what needs to be sliced or chopped ahead of time and then have lunch or snack ready in a jiffy.

Doug's Super Toasted Cheese Sandwiches

Doug’s Super Toasted Cheese Sandwiches

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Split Pea Rarebit

Source: Recipes for a Small Planet
Date tried: April 13, 2014
Yield: 5 servings
Time needed: 45 minutes

Time saver
Use leftover rice and peas and take only 15-20 minutes to prepare sauce and serve.

I am not a beer drinker. My father was, as were his friends, and I remember many a Saturday morning they spent around the kitchen table with a case of beer as they played endless hands of cribbage. So I had plenty of opportunity to acquire a taste for beer as I grew up, but I never did. (I can still play a mean hand of cribbage, though.) Wine is my choice of alcoholic beverage. I only buy beer when I need it for cooking.

According to this recipe, the beer is optional. But don’t omit it. I found the sauce quite unpalatable without it. An even better choice is to make a more traditional rarebit. I did follow the tradition of using toast rather than rice as the base for the sauce.

Did you know that “rarebit”is a made-up culinary term to replace “rabbit”? The original name, “Welsh rabbit”, was an English slur against the Welsh, implying such poor hunting skills that a Welsh hunter had only bread and cheese to eat after a day hunting rabbits, while an English hunter, of course, had rabbit stew. As the dish made its way into cookbooks, “rabbit” became the more genteel “rarebit”.

Split pea rarebit

Split-Pea Rarebit
1/2 cup split peas or other small bean
1 small onion
11/2 cups brown rice
1 recipe cheese sauce

Cheese Sauce Ingredients
1/4 cup oil
1/4 cup whole wheat flour
11/2 cups water
1/2 tsp. salt
1 Tbsp. tomato paste
dash nutmeg
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
pinch dried chili peppers
1 cup cheddar cheese, grated
1/2 cup beer (optional)

Cook the rice (45 minutes)
Cook the peas until tender (20-30 minutes)
Sauté the onion

Make the cheese sauce:
Heat oil
Stir in flour and cook until bubbly (about 2 minutes)
Add water and simmer until thick (about 15 minutes)
As the sauce is thickening, add the salt, tomato paste,nutmeg, mustard, Worcestershire sauce and dried chili peppers.
When the sauce is thick, stir in the shredded cheese until it is melted and the sauce is smooth.

Add the cooked peas and onions to the sauce, and the beer if you wish.
Pour over servings of the cooked rice.

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Source: Recipes for a Small Planet
Date tried: April 22, 2014
Yield: 40 cheesies
Time needed: 25-30 minutes

A homemade version of this popular snack. It is very much like a cookie—a sort of baked cheese ball. I will have to give this recipe another try as it did not turn out as well as I hoped.


1 cup grated cheddar cheese
1/2 cup sherry
1/4 tsp. Worcestershire sauce
1 egg
1 tsp salt
1/4 tsp. each onion powder, garlic powder & paprika
2 cups whole wheat flour
2 Tbsp. oil
11/2 cups sesame seeds, ground
walnut or pecan halves for garnish (optional)

In a bowl, mix grated cheese, sherry, Worcestershore sauce, and egg. Be sure the cheese is well separated, not in a limp.
Stir in salt, seasonings and flour. Knead lightly.
Add oil, and knead again.
Knead in the sesame meal 1/2 cup at a time.
Preheat oven to 400oF.
Pinch off pieces of dough and roll into small balls about the size of a large marble.
Place on an unoiled baking sheet.
Flatten them gently with a finger. Press a walnut or pecan half into each, if you wish.
Bake for 10-15 minutes.

Variation: replace seasonings with 1/4 tsp. cayenne for a spicier version.

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