This diabetic friendly recipe has quickly become a favourite around here and it happens to be what I made for supper tonight.

Ingredients

• 2 teaspoons olive oil
• 1/2 medium red or yellow bell peppers, cut into strips
• 1/2 medium onion, cut into wedges
• 10 snow peas, trimmed and cut diagonally into halves (although I often use 1/2 cup baby peas and don’t cut them)
• 1 clove garlic, minced
• 6 ounces frozen medium cooked shrimp, thawed.
• 2 tablespoons stir-fry sauce (I used Taipan’s Stir-Fry Sauce)

Directions

• Heat oil in large non-stick skillet over medium high heat.  Add bell pepper, onion, and peas; stir-fry for 4 minutes.  Add garlic; stir-fry 1 minute or until vegetables are crisp-tender.
• Add shrimp and stir-fry sauce; stir-fry 1-2 minutes or until heated through.  Serve over rice.

279 calories per serving.

Ingredients

• 1 teaspoon Olive oil
• 2 tablespoon slivered garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lb large shrimp, peeled, deveined
• 1/2 lb bay scallops
• 1/2 teaspoon Paprika
• 4 tb chicken broth
• 1 teaspoon fresh lime juice
• 1/2 cup finely chopped fresh-Italian parsley
• Salt and pepper

Directions

1. In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown.
2. Remove the garlic with a slotted spoon and set aside.
3. Add the pepper flakes to the skillet and increase the heat to medium high. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly. Add the chicken broth and cook for 1 minute.
4. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
5. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. Pour the sauce over the shrimp and scallops and serve immediately.

A great recipe that involves you making your own pasta.

Ingredients

• 4 cups strong white flour, plus extra for dredging
• 2 teaspoons salt
• 4 eggs, beaten
• 2 tablespoons olive oil
• 5 tablespoons butter, melted
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped, fresh parsley
• pepper

Directions

1. Sift the flour into a large bowl and stir in the salt.
2. Make a well in the middle of the dry ingredients and add the eggs and 2 tablespoons of oil.  Using a wooden spoon, stir in the eggs, gradually drawing in the flour.  After a few minutes the dough will be too stiff to use a soon and you will need to use your fingers.
3. Once all of the flour has been incorporate, turn the dough out on to a floured surface and knead for about 5 minutes, or until smooth and elastic.  If you find the dough is too wet, add a little more flour and continue kneading.  Cover with plastic wrap and leave to rest for at least 15 minutes.
4. The basic dough is now ready; roll out the pasta thinly and create the pasta shape required.  This can be done by hand or using a pasta machine.  Pasta machine results are neater and thinner but not always better.
5. To make the tagliatelle by hand, fold the thinly rolled pasta sheets into 3 and cut out long, thin strips, about 1/2 inch wide.
6. To cook, bring a pan of water to a boil, add 1 tablespoon of oil and the pasta.  It will take 2-3 minutes to cook, and the texture should have a slight bite to it.  Drain.
7. Mix together the garlic, butter, and parsley.  Stir into the pasta, season with a little pepper to taste, and serve immediately.

My husband Jordon blogs about making the perfect cup of coffee and reviews the Aerobie Aeropress coffee maker over at The Hedge Society.  Enjoy.

Ingredients

• 1 Tablespoon Dijon mustard
• 2 Tablespoons French's prepared mustard
• 2 Tablespoons Heinz 57 sauce
• 1/4 Cup Mayonnaise
• 1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days

Ingredients

• 1/4 cup of honey
• 2 tablespoons of prepared mustard
• 1 tablespoon of Heinz 57 sauce

Mix and it makes 1/3 cup sauce.

Refrigerate covered.  Use within 2 months.

Ingredients

• 10 1/2 ounces skinless, boneless chicken breast.
• 2 tablespoons peanut oil
• 1 cup shelled peanuts
• 1 fresh red chilli, sliced
• 1 green bell pepper, seeded and cut into strips
• fried rice, to serve

Sauce

• 1/2 cup chicken stock
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon light soy sauce
• 1 1/2 teaspoons light brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon grated fresh ginger
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil

Directions

1. Trim any fat from the chicken and cut the meat into 1 inch cubes.  Set aside until required.
2. Heat the peanut oil in a preheated wok or skillet.
3. Add the peanuts to the wok and stir-fry for 1 minute.  removed the peanuts with a slotted spoon and set aside.
4. Add the chicken to the wok and cook for 1-2 minutes.
5. Stir in the chilli and green bell pepper and cook for 1 minute.  Remove from the wok with a slotted spoon and set aside.
6. Pull half of the peanuts in a food processor and process until almost smooth.  if necessary, add a little stock to form a softer paste.  Alternatively, place them in a plastic bag and crush them with a rolling pin.
7. To make the sauce, add the chicken stock, Chinese rice wine or dry sherry, light soy sauce, light brown sugar, crushed garlic cloves, grated fresh ginger, and rick wine vinegar to the wok.
8. Heat the sauce without boiling and stir in the peanut puree, remaining peanuts, chicken, sliced red chilli, and green bell pepper strips.  Mix well until all ingredients are thoroughly combined.
9. Sprinkle the sesame oil into the wok, stir ad cook 1 minute.  Transfer the spicy peanut chicken to a warm serving dish and serve hot with fried rice.

Source: 1000 Classic Recipes for Every Cook

Ingredients

• 1 whole chicken breast – skinned and boned
• 1 tablespoon Kikkoman Stir-Fry Sauce
• 4 oz Angel hair pasta (Capellini Pasta)
• 1/3 c Kikkoman Stir-Fry Sauce
• 2 tb vegetable oil; divided
• 1/4 lb fresh snow peas; julienned
• 1 lg carrot; julienned
• 1/8 ts salt
• 2 ts sesame seed; toasted

Directions

1. Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly.
2. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set aside.
3. Heat 1 Tbsp. oil in hot wok or large skillet over high heat.  Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt.
4. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.
   

Check out this wonderful Buttermilk Squash recipe over at 101 Cookbooks.  It’s a perfect soup for a snowy day like today.

Ingredients

• 2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand (each envelope is about 1 oz each or roughly 1/4 cup)
• 2 envelopes Italian dressing mix (one envelope is about 3/4 oz.)
• 1 tablespoon paprika
• 2 teaspoons dried chervil (optional, but makes a huge difference in taste)
• 1 teaspoon seasoned salt
• 1 teaspoon instant chicken bouillon powder
• 1 teaspoon dried parsley
• 1 teaspoon tarragon
• 1/2 teaspoon sage
• 1/4 teaspoon pepper
• 3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)
• Enough buttermilk to soak the chicken

Directions

1. Blend all of the coating ingredients for the coating in a blender.
2. The fried chicken coating is enough for a whole chicken, cut up. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.
3. Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe. If that is not possible, use a cast iron skillet. Do not crowd the chicken when placing into the skillet. Use lard or shortening if you really want that original Kentucky Fried Chicken taste.
4. Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken. Be careful not to burn the chicken during this last step.
5. Remove the fried chicken and drain on paper towels. Serve while still hot.

Ingredients

• 4 eggs
• 3/4 cup of cream
• 3/4 cup of milk
• 1/2 cup of grated cheese
• 3/4 cup of chopped bacon
• 1 cup packet pastry mix (dry)
• 1 tablespoon of melted butter
• 1 chopped onion
• 1 teaspoon Chopped parsley

Directions

1. Lightly beat the eggs, then add all other ingredients and beat together. Place into a large greased pie dish and bake 35-40 minutes at 320 degrees F (160 degrees C).

Ingredients

• 10 Chinese mushrooms, small
• 1/4 lb prawns
• 5 fresh water chestnuts (or 7 - canned ones)
• 1/2 lb ground pork
• 1  Green onion, finely chopped
• 1 package Wonton skins
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon Thin soy sauce
• 1 teaspoon Oyster sauce
• Dash of pepper
• 1 1/4 tablespoon cornstarch
• 1 small Egg

Directions

1. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces.
2. Shell, de-vein and wash prawns.  Chop into very small pieces
3. Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces.
4. Combine mushrooms, prawns, water chestnuts, pork and green onion.
5. Add all other ingredients and mix well.  1 teaspoon of filling is used for each wonton.
6. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.
7. Fold one corner to cover the filling.
8. Told once more...about 3/4 inch.
9. Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water.
10. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect

Ingredients

• 1 3/4 cup mayonnaise, light is fine
• 2 tablespoons of water
• 2 tablespoons of white vinegar
• 1 jalapeno chilli, chopped, with seeds removed
• 1 peeled garlic clove
• 1/2 cup of fresh cilantro
• 1/4 teaspoon of pepper

Directions

1. Combine all ingredients in blender. Add salt to taste.

• 1 bag of frozen steak fries
• 1 bag of shredded cheese blend
• 1 package of bacon
• 1 jar of jalapeno peppers
• 1 green onion
• ranch salad dressing

• Spread the fries evenly over a cookie sheet and bake according to package.
• Line strips of bacon on another cookie sheet and bake until crispy.
• When the fries and bacon are done remove from the oven.
• Add a thick layer of cheese and jalapenos.  Sprinkle on chopped green peppers and crumble the bacon on top of the fries.
• Return to the oven and bake until the cheese melts.
• Serve with ranch salad dressing on the side.

From L.A. Weekly’s 99 Things to Eat in L.A. Before You Die

The theme of this issue is somewhat morbid. We’ll admit to that. We were going to call it "99 Things to Eat in L.A. Before You Move to San Diego," but it didn’t have the same ring of finality. You could probably drive up from San Diego if you were really, really in the mood for a maple-bacon biscuit but from beyond the grave? I’m afraid our metaphysics isn’t quite up to that one.

It’s a fun list and one that makes me go back to Los Angeles. 

Ingredients

Dipping Sauce

• 1/2 cup sour cream
• 2 tablespoons catsup
• 1/2 teaspoon McCormick seasoning salt
• 1/8 teaspoon red pepper
• 1 1/2 teaspoons fresh horseradish
• 1/4 teaspoon paprika

Directions

1. Mix all dry ingredients together.
2. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem.
3. Then peel and be very careful to leave the root intact.
4. Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root.
5. Slice the rest of the onion like a pie into many servings.
6. When complete, soak onion in cold ice water for 1/2 hr.
7. so the onion's petals will start to open up and bloom.
8. Drain onion and dip in flour mixture and dust well.
9. Dip onion then in buttermilk and back in flour mixture.
10. Place in hot oil and fry until golden.
11. Oil should cover onion.
12. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.
13. Dipping Sauce: Mix all together and serve in the middle of the onion blossom.
14. Garnish with paprika and just a dash of red pepper.

From the Globe and Mail

When it comes to indulgence, the Double Down isn't the only bad boy on the block. The Wendy's Baconator boasts 610 calories, 35 grams of fat and 1,130 mg of sodium. Meanwhile, Burger King's Triple Whopper with Cheese lives up to its name with 1,250 calories, 84 grams of fat and 1,600 mg of sodium.

“It's a really worrisome trend,” said Ms. L'Abbe. But there may be a grain of goodness in all that fat and salt: the buzz around products like the Double Down may end up getting Canadians talking about issues like sodium intake.

“It's very difficult to make them choose not to consume those products, but it's even worse if they consume them without knowing.”

The Double Down's debut in the U.S. last year has touched off a domino effect of overly indulgent take-out products, sort of like the extreme-sports version of fast food, said Debi Andrus, a marketing expert at the University of Calgary.

“Who in there wants to be left out of the big, juicy, meaty, high fat, high sodium choice?” Ms. Andrus said. “As soon as one starts it, then the others will look at, ‘Well, what can I do to compete with that?“’

The fast food chains are tapping into a demographic that is pushing against the healthy eating trend and giving in to a product that's being unabashedly upfront about being unhealthy, Ms. Andrus added.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags. Happy Thanksgiving everyone!