Wednesday, May 24, 2006

Rainbow Peppers

I can now say that I've used my beautiful Kitchen Aid food processor...even if it was just to make a very small amount of garlic and basil sauce for these grilled sweet peppers. It was fun!

I got this Rainbow Peppers recipe from, you guessed it, Chatelaine. It's basically olive oil, garlic, basil, S&P, and lemon juice, pureed until smooth. Grilled 1 red pepper and 1 yellow, poured sauce over to evenly coat, topped with crumbled feta cheese, and served. A must-do again. Also grilled pork chops, basted with plum sauce, and served with a side of brown rice.

Saturday, May 20, 2006

Mini Meatloaf

I used my usual Liption Onion Mix Meatloaf recipe to make these mini meatloafs. And, taking an idea from this old Kraft calendar I saved, I portioned them into a muffin baking sheet, instead of a loaf pan. Good for portioning, and freezing leftovers into portions for future lunches/quick dinners.

I also made brown rice, influenced by my Dad, who has been encouraging me to eat healthier. Since brown rice is not the tastiest rice on its own, I tried to add some flavor to it. I took this idea from a recipe post on, and made it with margerine, minced garlic, minced onion flakes, S&P, and chicken broth. Very tasty! The trick is to simmer the 1 cup of rice for the full 40 minutes, so that its tender.

With a side of greek salad, and paired with Vendange 2004 Shiraz wine, a very nice, healthy, and satisfying Saturday night dinner.

Monday, May 15, 2006

Mother's Day Cupcakes

Sunny Cupcakes made for Mother's Day. Recipe from Chatelaine May 2005 issue.

Very easy, and great for a first time baker. I must say, I think I'm getting hooked on this baking thing...=)