Tagged: Recipe

Pie Time!

Those who have been following my blog since the beginning are probably aware that I LOVE pumpkin desserts. My favourite? My mom’s pumpkin pie, of course! I asked her what I should call it, because “Pumpkin Pie by Janis” just doesn’t seem snazzy enough. She told me to call it “Crow’s Nest Bakery’s Famous Pumpkin Pie”, which is kind of an inside joke. Long story short — her nickname is Crow/Crowsie; therefore, Crow’s Nest. Now, without further ado, I give you…

Crow’s Nest Bakery’s Famous Pumpkin Pie

Ingredients:
2 Eggs, slightly beaten
1 1/3 Cup Pumpkin Puree, canned or fresh
3/4 Cup Sugar
1/2 Tsp. Salt
1 Tsp. Cinnamon
1/2 Tsp. Ginger
1/4 Tsp. Cloves
1/4 Tsp. Nutmeg
1 2/3 Cup Evaporated Milk

You will also need: 1 Deep 9″ Pie Shell, unbaked

Directions:
Preheat oven to 425°F.
Whisk all ingredients together in order, pour into pie shell. Bake on centre rack for 15 minutes. Reduce heat to 350°F and continue baking for 45 minutes. Let cool and top with whipped cream (my mom covers the entire pie) and a sprinkle of cinnamon and icing sugar.

Tip:
-Check if pie is done by inserting a butter knife in the centre, if it comes out clean, your pie is done!
-Add a bit of icing sugar and 1 tsp. vanilla to your whipping cream as you mix it ^-^

P.S.- Sorry for the lack of photos! I took a few, but was not satisfied with them at all. I’ll try again once the pie is topped and cut.

Curry Rice – Revised

The number one search term used to find my blog is “glico curry instructions” with “glico curry” coming in a close second. I don’t think a day has gone by since I posted the Glico recipe that someone hasn’t looked it up and wound up here. I didn’t take pictures back then, so I’ve always felt sorry for those who are looking for a good recipe and find my half-baked version. I’ve also made a few more adjustments since then, so I have finally decided to update my recipe… this time with pictures! (Sorry, food photography is not my forté…)

(Japanese style curry adapted from the Glico Curry box)

2 Tbsp. Vegetable oil
1 Medium onion, minced -or- chopped
1 Large Potato
1 Large carrot -or- a small bowl full of baby carrots, chopped
3 Cloves of garlic, minced  (I actually use 4 cloves, because it’s better that way)
Broccoli (small bowl full) -or- your favourite vegetables and/or fruits
1 Cup water
1 Cup chicken broth
1 Pkg. Glico Curry Sauce

*If you are using meat, seafood or tofu (1/2 lb.); omit the chicken broth and use 2 cups of water.*

1. Cut all ingredients into bite sized pieces.
2. In a large skillet, stir fry onions with oil. Add potatoes, carrots and garlic and stir for a few minutes
(and meat, if you are using it).
3. Add water and chicken broth; bring to a boil. Cover and cook over medium-low heat for 15 minutes.
4. Add broccoli and cook for another 5 minutes or until tender.
5. Remove from heat and add Glico Curry sauce (break into several pieces). Stir until completely melted.
6. Cover and set aside for 10 minutes.
7. Serve hot with rice.

🙂

Fake Baked Rotini

When I was in high school our cafeteria had daily specials, which were usually not-so-special, except the baked rotini. Now that was delicious and really easy to figure out myself. It’s been a few years and my version has evolved to suit me even better — meaning it is much quicker to make and slightly healthier. I have dubbed it “Fake-Baked Rotini”, as it is actually broiled. Perfect for lazy cooks like myself! I apologize for my lack of measurements, but really this is so easy that measurements are unnecessary.

Ingredients:

Catelli Healthy Harvest Rotini (or rotini of your choice)
Your favourite pasta sauce
Parmesan cheese powder
Kraft 4 Cheese Italiano shredded cheese (or plain old mozzarella)

Directions:

1.To find how much you will need, line the bottom of your casserole dish with two layers of dry rotini.

2. Fill a pot with water (amount depends on how much pasta you are making) and bring to a boil. Pour rotini in and cook to desired tenderness (Healthy Harvest rotini takes 13 minutes). Drain and put back into pot.

3. Pour pasta sauce and parmesan cheese powder over cooked rotini, stir until evenly coated.

4. Scoop into casserole dish and top with more sauce.

5. Cover with desired amount of cheese.

6. Place in centre of oven and broil at 400°F (205°C) until cheese is slightly browned. (Watch closely, it’s easy to burn… as you can see below…)

7. Serve and enjoy!

Tip:
If you are cooking this for just yourself and possibly one other, personal sized bakeware (like CorningWare French White pop-ins) are a great idea. Just make sure to use a baking sheet underneath while broiling!
If you use a glass pot to cook your pasta, you can use it to broil it as well. As long as it is oven friendly, there’s no need to dirty another dish 🙂

Curry Rice

View the updated version here (complete with pictures)!

Last night my sister, Shea, and I attempted to make Japanese style curry rice for the second time and it turned out awesome so I thought I’d share the recipe! You can also find it on the Glico Curry box, but I made a few adjustments.

Glico Curry (if I were smart, I would have taken a picture…)

Ingredients:
1/2 Lb. Meat, seafood or tofu  (we omitted this last night)
2 Tbsp. Vegetable oil
1 Medium onion  (I prefer it minced, but chop it if you like chunks)
1 Medium Potato  (I used 2, because 1 just isn’t enough)
1 Medium carrot  (I wish I used a large carrot)
2 Cloves of garlic, minced
Your favourite vegetables and/or fruits  (we used broccoli)
2 Cups (500mL) water  (Our first attempt was a bit too thick in my opinion, so this time we added about 1/4 cup more water)
1 Pkg. Glico Curry Sauce

Directions:
1. Cut all ingredients into bite sized pieces.
2. In a large skillet, stir fry onions with oil. Add meat, vegetables and garlic and stir for a few minutes.
3. Add water and bring to a boil. Cover and cook over medium-low heat for 20 minutes or until tender.
4. Remove from heat and add Glico Curry sauce (break into several pieces). Stir until completely melted.
5. Cover and set aside for 10 minutes.
6. Serve hot with rice

Tip: Eat it with a spoon!!