Wednesday, September 30, 2015

Kaelyns Shower Ladies Recipes

The Shower Ladies Cookbook

Table of Contents
Judy Manchester’s Breakfast Scones

Cucumber Bites with Feta and Sundried Tomato Topping from Cathy White

Salmon Caper Tomato Salad from Mom

Curried Chicken and Apple Soup  from Lynne Carlson

French Onion Soup from Pauline Gingras

Dan Dan Noodles from Judy Manchester

Classic Maritime Seafood Chowder
From Melissa Crawford, AKA Aunt Mitzy

Balsamic Roasted Brussel Sprouts, Butternut Squash and Chicken from DaleThom

Brown Sugar Meatloaf from Lindsey Irvine

Crusted Beef Tenderloin with Sherry Mushroom Sauce from Judy Mark

Spaghetti Squash Pasta with Roasted Tomatoes and Olives
from Heather Watts

Eggplant Tomato Casserole from Joan McIvor

Rice Pilaf served with Pork Medallions in a Mustard Cream Sauce
from Sharon Goss

Sundried Tomato and Spinach Farfelle with walnuts from Melissa Stinson

Goulash from Gwen Kern

Chocolate, Butterscotch, Peanut Butter Squares From Mary Jo Williams

Popularity Cookies (Crack) from Aunt Lorraine

My Nana’s Banana Bread from Brittney Crawford

Judy Manchester’s Breakfast Scones

1.    Melt 2/3 cup butter
2.    Beat in to butter 1 egg and ½ cup milk

1.    Sift together - 1½ cup all purpose flour
2.    ¼ tsp baking soda
3.    ½ tsp salt
4.    4 tsp baking powder
5.    Add approx ½ cup dark brown sugar and
6.    1 ¾ cup quick cook oats

Mix well. Add wet to dry and combine until moistened.
Drop by large spoonfuls onto a baking sheet. For moist scones, bake in a 365 F
preheated oven for 8-9 mins.
For a crunchier scone bake at 375 F for 9-10 mins
Hint- These are very versatile!
I often use a combo of different flours as wheat or spelt.
Add craisons, blueberries, raisons, apple chunks, seeds and nuts  and try adding 
your favorite spices like cinnamon, nutmeg or ginger. Change to milk to orange or
apple juice!
For savory scones, reduce the sugar and add your favorite herbs!

Cucumber Bites with Feta and Sundried
Tomato Topping from Cathy White

1/4 cup diced sundried tomatoes                     1/4 cup fresh basil chopped
2 tsp balsamic vinegar                                      1 garlic clove smashed
1/2 tsp pepper                                                 1/3 cup olive oil
6 oz (180g) feta cheese crumbled
2 Tbsp kalamata olives chopped (optional)..only if you like olives
1/4 tsp red chill peppers crushed (optional)..may be too hot for some people so I don't use them
2 English Cucumbers.

1.    Mix, tomatoes, basil, oil, vinegar, garlic, pepper flakes and olives. Add in feta and let sit to coat.
2.    Cover tightly with plastic wrap at least 6 hours and up to 2 days in fridge.
3.    Cut cucumber 1/2" thick rounds. Using a melon baller create a bowl in the centre of the cucumber. Pat dry with paper towel and refrigerate up to 1 days.
4.    Add some of the smashed up cucumber to the cheese mixture.
5.    Spoon cheese mixture into cucumber cup to make a rounded serving.
6.    Put on a platter and cover with plastic wrap and refrigerate.
7.    Cucumbers will soften and will be fine up to 4 hours after being put out to eat.

Salmon Caper Tomato Salad
From Mom

To make life easy, prepare the salmon in the morning, refrigerate but remove 30 minutes before roasting to allow it to come back to room temperature.

1 pound of salmon fillets
2 tablespoons parsley leaves
2 mint leaves
4 tablespoons capers
6 anchovy fillets in olive oil, drained
3 garlic cloves
4 large vine-ripened tomatoes, each cut into 8 slices
1/2 teaspoon dried chili flakes
1 large bunch of fresh thyme
10 tablespoons water
Approximately 4 tablespoons olive oil
Salt and pepper

1.    Preheat oven to 425F
2.    Chop the parsley and mint leaves, 3 tablespoons of the capers, the anchovy fillets and 1 garlic clove together on a board into a coarse paste and season to taste with a little salt.
3.    Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of4 down the centre of the paper (diagonally if necessary, so that your salmon will fit in the tin).
4.    Scatter over the rest of the capers, the remaining garlic, cut into slices, half of the chili flakes and all but 1 large sprig of the thyme, and sprinkle over 3 tablespoons of the oil, the water and some salt.  This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
5.    Brush the skin side of one salmon fillet with oil, season lightly with salt and place skin side down on top of the tomatoes.  Lightly season it with salt and then cover with the salsa verde mixture. 
6.    Lightly season the cut face of the second fillet and place skin side up on top.  Brush the skin with the rest of the oil and scatter with the remaining chili flakes and the leaves from the remaining thyme sprig.  Season with salt and pepper.
7.    Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
8.    Cut the salmon across into portion-sized pieces, and serve with some of the cooking juices.

Curried Chicken and Apple Soup  
from Lynne Carlson

2 tbsp olive oil                                     2 cups chopped celery
1 cup chopped carrots                        ½ cup chopped onion
4 cups chicken broth                          1 cup chopped apple
¼ cup uncooked long-grain rice         2 tsp curry powder
1/8 tsp dried thyme                             ½ cup half & half cream
2 tbsp flour                                          2 chicken breasts
To taste salt and pepper

1.    In a large saucepan, heat oil and quickly stir fry chicken, set aside.  Add more oil if necessary and cook celery, carrots and onion for 5 minutes.
2.    Carefully add broth, apple, rice, curry powder  (I use Pataks Madras curry paste) and thyme.  Add chicken back in. 
3.    Bring to a boil; reduce heat and simmer, covered for 15 to 20 minutes or until rice is tender.
4.    In a glass measuring cup, blend cream and flour.
5.    Stir into vegetables in saucepan.
6.    Cook and stir until thickened and bubbly.
Serves 4.

French Onion Soup
from Pauline Gingras 

3 tbsp olive oil                                                 4 large red onions, thinly sliced
4 medium yellow onions, thinly sliced ¼ teaspoon sugar
7 cups beef or chicken stock                         2 garlic cloves, minced
1 bay leaf                                                        ½ cup dry white wine
¼ teaspoon dried thyme                                 1 teaspoon salt
Black pepper (to taste)                                   12 slice baguette, each ¼ thick
¾ cup shredded swiss or gruyere cheese     
2 tbsps finely chopped fresh flat leaf Italian parsley

1.     In a large pot or Dutch oven over medium heat, heat the olive oil.  Add the onions and sauté until wilted.  Add the sugar and continue cooking, stirring frequently, until the onions are richly coloured and caramelized.  (If they brown too quickly toward the beginning of the caramelizing process, reduce the heat.)
2.    Preheat oven to 350 degrees.
3.    Add the stock, bay leaf, salt, pepper, and wine to the pot.  Cover partially and simmer until the flavours are well blended, at least 30 minutes. 
4.    Meanwhile, toast the baguette slices:  Arrange slices in a single layer on a baking sheet and toast in the oven until golden, watching carefully to prevent burning, 5-7 minutes.
5.    Add the thyme to the soup and season to taste with more salt or pepper.  Discard the bay leaf. 
6.    To serve, preheat the broiler.  Ladle the soup into individual ovenproof soup bowls.  Place 2 or 3 baguette slices on top of each serving and sprinkle evenly with cheese.  Broil approximately 4” from heat source in the oven.  Broil until cheese is bubbly and lightly browned, 3-4 minutes.  Serve at once.

Dan Dan Noodles from Judy Manchester

Serves 4. Ready in 20 minutes!

12 oz udon or Shanghai-style noodles                        3 Tbsp vegetable oil
¾ lb ground pork (I use 1 lb)                                       Salt & freshly ground pepper
2 Tbsp peeled and chopped ginger                            ¾ cup chicken stock
2 Tbsp chili oil (or to taste)                                          2 Tbsp red wine vinegar
2 Tbsp soya sauce                                                      4 tsp tahini paste
1 tsp Sichuan peppercorns (ground in mortar and pestle)
Pinch of sugar (yes add this!)
4 Tbsp chopped roasted peanuts and 1 bunch scallions thinly sliced for topping/dressing

1.    Prepare all items ahead then this goes together very quickly!
2.    Cook noodles according to package until slightly firm to bite. Drain and place in ice water to chill. Drain again and set aside.
3.    In a large skillet or wok, heat oil over med heat. Add pork and salt and pepper. Cook until pork is half pink. Add ginger and finish cooking and starting to brown.
4.    Stir in chicken Stock, chili oil, vinegar, soya sauce, tahini and peppercorns. Season with a little sugar, then bring to boil and simmer until sauce thickens, 7-10 mins.
5.    Add noodles. Toss well in sauce. Once noodles are heated through, taste and add more salt/sugar or seasoning (heat!)
Transfer to bowls. Top with peanuts and scallions. Serve immediately.

Classic Maritime Seafood Chowder
From Melissa Crawford, AKA Aunt Mitzy
Being originally from New Brunswick, it reminds
me of home and a family dinner around you family table. 

1 tbsp (15 ml) butter                                          2 stalks celery,
1 onion, chopped                                              1 bay leaf
1 tsp (5 mL) dried dill or dried thyme                  Salt and pepper, to taste
2 large Yukon Gold potatoes, peeled&diced       2 cups (500 mL) water or fish stock
1/3 cup (80 mL) all-purpose flour                        3 cups (750 mL) Milk
2 cups (500 mL) chopped raw skinless fish fillets or cooked seafood (shrimp, lobster,
scallops, crab, clams, oysters) or  a combination
2 tbsp (30 mL) freshly squeezed lemon juice       Whole grain crackers, crumbled

1.    In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.
2.    Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.
3.    Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.

Balsamic Roasted Brussel Sprouts,
Butternut Squash and Chicken from DaleThom 

2 pints (about 20 to 24) large Brussels sprouts, trimmed and halved
1 pound butternut squash, cut into bite-sized pieces
6 shallots, quartered with root ends attached
1 lemon, thinly sliced
6 cloves garlic, crushed
2 tablespoons aged Balsamic vinegar – the thicker the better
5 to 6 tablespoons olive oil, divided
Salt and pepper
About 1/4 teaspoon freshly grated nutmeg
8 bone-in chicken thighs, skin on or off, as you prefer
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons red chili flakes
1 1/2 teaspoons granulated onion
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground sage
1 1/2 teaspoons ground paprika or smoked paprika

1.    Preheat oven to 450°F.
2.    Combine the Brussels sprouts, squash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg. Arrange sprout with their cut sides down.
3.    Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly. Arrange chicken on top of the Brussels sprouts and bake about 30 minutes.

Brown Sugar Meatloaf
from Lindsey Irvine 

1/4 cup brown sugar
1/2 cup ketchup
1 tbsp Worcester sauce

1-1/2lbs lean ground beef                   1/2-3/4 cup milk
2 eggs                                                 1 tsp salt
1/2 tsp dry mustard                             1 onion, finely chopped
1 clove garlic, minced                         2 tbsp Worcester sauce
3/4 cup crushed soda crackers          1/4 tsp black pepper
1.    Preheat oven to 350 degrees, Spray loaf pan
2.    Combine meatloaf ingredients until well mixed and able to hold together (adjust amount of milk as needed). Put into loaf pan
3.    Combine glaze ingredients and spread over the top of the meat mixture.
4.    Cook for one hour or until juices run clear.

Crusted Beef Tenderloin with
Sherry Mushroom Sauce from Judy Mark

2 to 2-1/2 lb  filet of beef tenderloin                2 tbsp kosher or coarse salt
2 tbsp  ground coriander                                 1 tbsp cracked black pepper
1  small red onion                                            1-1/2 lbs mixed mushrooms, ie Shiitake
10 oz (284 mL) can undiluted beef broth        1 cup sherry, or Marsala wine
4 plum tomatoes                                             4 green onions
2 tbsp cold butter, cubed                                salt and pepper to taste

7.     Preheat oven to 500F.  Pat meat dry with paper towels and place on a large sheet of waxed paper or plate.  In a small bowl, stir kosher salt with coriander and cracked pepper.  Rub mixture all over meat.  Save any mixture that doesn’t stick to meat.  Set beef aside at room temperature
8.    Slice red onion in half.  Place cut-side down, then thinly slice.  Discard stems from shiitake mushrooms.  Slice large shiitakes in half and leave small ones whole.  Thickly slice cremini and button mushrooms.  Scatter red onion and mushrooms over bottom of a large roasting pan with shallow sides.  Sprinkle any leftover spice mixture over top.  Place meat on top of veggies.  Pour beef broth and sherry into pan over vegetables, not over beef. 
9.     Roast in centre of preheated oven for 20 minutes.  Then stir vegetable mixture as best you can and baste pan juices over meat.  Reduce temperature to 300F.  Continue roasting 30 to 40 more minutes for medium-rare, basting meat with pan juices halfway through.  To check for doneness, insert a thermometer into centre of roast.  It should be about 140F for medium rare. 
10.  While meat is roasting, finely chop tomatoes.  Thinly slice green onions.  Once meat is done, remove to a cutting board and cover with foil.
11.  Place roasting pan directly over 2 burners on high heat.  (Or, if you can’t put pan on a burner, scrape all of mixture into a wide saucepan.)  Boil mixture, stirring often, until liquid reduces by about 1/3, 5 to 8 minutes.  Stir in butter tomatoes and green onions until evenly mixed.  Remove from heat.  Thickly slice meat.  Spoon sauce over top.  Sprinkle with salt and pepper.  Great with our Garlic Mashed Potatoes. 
12.  Judy tip:  Instead of adding tomatoes.  I sauté cherry tomatoes in oil and basil and garlic and serve on the side. 

Spaghetti Squash Pasta with Roasted
Tomatoes and Olives
from Heather Watts

Spaghetti squash
4 cups of mini tomatoes (approx. 2 containers)
1.5 - 2 cups of your favourite black olives (the richer the flavour the better)
6 cloves of garlic peeled (or as many as you'd like!)
Olive oil 
Balsamic vinegar
Dried Italian spices
Pinch of salt and pepper
Freshly grated Parmesan cheese
Red pepper flakes (optional for heat)
Fresh basil (optional topping)

1.    Cut spaghetti squash in half or in quarters drizzle or brush with olive oil, sprinkle with salt and pepper and place on baking sheet, bake for 45-60 mins at 350 C.
2.    Rinse tomatoes, drain or pat dry and place directly in glass baking dish (no need to cut up!)
3.    Add olives, peeled garlic cloves (whole - again no chopping required!), olive oil to coat, several good splashes of balsamic and spices as desired.  Add just a pinch of salt and pepper.
4.    Bake along with spaghetti squash for 45-60 mins, stirring occasionally and tasting and adjusting as needed!
5.    Scrape the squash from the skin with a fork and mix with sauce once everything is baked.  Top each serving with freshly grated Parmesan cheese.  To add some additional flare, sprinkle with fresh herbs such as basil as well as some additional red pepper flakes if you like it hot!
6.    Enjoy a nice size portion as its squash!

Eggplant Tomato Casserole
From Joan McIvor

1 large eggplant                                               1&1/2 tsp salt
2 eggs, beaten                                    2 tbsp melted butter
4-8  tbsp chopped onion (to taste)                  ½ tsp crushed oregano
1/2 cups dry bread crumbs                             2 large tomatoes, sliced thin
2 oz. cheddar cheese, grated                         1/4 cup grated parmesan cheese
Paprika                                                            Fresh Ground Pepper

1.    Peel & cube eggplant.  Microwave at high for 6-8 minutes, or cook in boiling water for 10 minutes.  Drain well.
2.    Mash the eggplant & mix in eggs, melted butter, pepper, onion, oregano & breadcrumbs.
3.    Butter a shallow baking dish.  Cover the bottom with   half the tomato slices.  Spoon in all of the eggplant mixture & spread evenly.
4.    Arrange the rest of the tomato slices on top. 
5.    Mix together the cheeses & sprinkle over the top layer of tomatoes.  Add a sprinkle of paprika.
6.    Bake at 375 F for 45 minutes.  Serves 6.

Rice Pilaf served with Pork Medallions
from Sharon Goss

3 cans consomme or beef broth (undiluted)
2 cans of hot water (use the soup can)
1/2 pound of butter
1 full bunch of green onion, chopped including all stocks
1 can of sliced mushrooms, fresh mushrooms is equally good, pending your preference
2 cups of rice
2 tsp. of oregano

1.    Pre-heat oven to 450
2.    Melt butter in pan
3.    Saute onion and mushrooms until tender
4.    Add oregano during this process
5.    Add rice and saute for several minutes
6.    Add this mixture to soup and hot water in a heavy dutch oven pot or casserole dish large enough to hold.  Whatever goes in oven
7.    Bake at 450 for 45-60 minutes or until all liquid absorbed.  I usually add more liquid and bake until fully cooked and is still very moist.  Best two recipes (pork and pilaf) I own

Pork Medallions in Mustard
Cream Sauce from Sharon Goss

2.5 lbs pork tenderloin             1/4 cup all purpose flour
1/2 teaspoon salt                                 1/4 teaspoon white pepper
2 tablespoons olive oil

1/4 cup butter                                      1 clove garlic, minced
1/4 cup all purpose flour                     1/4 cup dijon mustard
1/2 cup dry white wine                        1 cup milk
1/2 teaspoon salt                                 1/2 teaspoon dried basil
1/2 cup 10% cream or milk

Preheat oven to 350 F.  Cut pork into 3/4” medallions.  Pound gently to flatten.  Combine flour, salt and pepper.  Dredge pork in flour mixture.  Heat oil in a fry pan over medium-high heat. And brown pork for 5-10 minutes, turning once.  Arrange in a single layer in a shallow baking dish.

To make sauce, melt better in the same fry pan over medium heat.  Sauté garlic briefly.  Stir in flour to make a smooth paste.  Add mustard; cook for 2 to 3 minutes.  Whisk in wine, milk, salt and basil.  Cook, whisking constantly, until bubbly and thickened.  Remove from heat.  Whisk in the cream.  Heat sauce to just below the boiling point; pour over pork.  Recipe can be prepared 1 day in advance.  Cover and refrigerate.  Before baking bring pork to room temperature.  Reheat, covered, in a 350 F oven for 15-20 minutes or until hot.

Sundried Tomato and Spinach Farfelle
With walnuts from Melissa Stinson
Because you are De Cecco

3/4 cup walnuts, chopped                               1/4 cup extra virgin olive oil
3 garlic cloves, minced                                              
1/4 cup oil-packed sun-dried tomatoes, drained and sliced
1/4 tsp dried crushed red pepper                    2 cups baby spinach
1 pound farfalle pasta                                     1 cup ricotta cheese
3 tbsp vegetable stock or water                      Salt and pepper to taste
Parmesan cheese, fresh grated

8.    In a small skillet, warm walnuts over medium heat until they release oils, about 3 minutes.  Remove from heat and place in small bowl.  Set aside.
9.    In large skillet over medium heat, warm oil and then add garlic, sun dried tomatoes and crushed red pepper.  Sauté until garlic is golden brown, about 3 minutes.  Add handful of spinach in bathes and cook until each batch is wilted.
10.  Boil pot of salted water; add pasta and cook until al dente.  Drain
11.  In large serving bowl, whisk ricotta cheese with stock or water.  Add spinach mixture, pasta and walnuts; toss to combine.
12.  Add salt and pepper to taste.  Grate fresh Parmesan cheese over top and serve.

Goulash from Gwen Kern
“the 1st adventurous food I had with you in
The Czech Republic that I liked!!!

4 medium potatoes                                          4 chicken breasts
3 tbsp olive oil                                                  1 large onion, minced
2 medium tomatoes, blanched, peeled & diced
2 green chillies, seeded and minced                1/2 cup chicken stock
1/2 cup vegetable stock                                   1 tsp sugar
2 tbsp sour cream                                            2 tsp salt
2 tbsp schnapps, vodka or non-alcoholic white wine

1/2 cup tomato puree                                       1 tbsp minced garlic
1 tbsp paprika                                                  1 tbsp chopped fresh basil
1 tsp olive oil

A Sprig of Basil

1.    Parboil potatoes, peel and cut into 3/4” cubes.
2.    Wash chicken breasts and pat dry.  Remove and discard skin.  Cut chicken into 2 pieces each and prick all over with a fork.
3.    Combine ingredients for marinade, rub into chicken and marinate in the refrigerator for 30 minutes.
4.    Heat oil in a large pan over moderate heat, add onion and fry till translucent.
5.    Add chicken with its marinade and fry for 3 minutes
6.    Mix in tomatoes, green chillies and stock and bring to a boil.  Lower heat and cook covered for 20 minutes
7.    Add potatoes and sugar and simmer for 10 minutes
8.    Reheat if necessary just before serving, remove from heat and blend in sour cream and salt.
9.    Stir in schnapps, vodka or wine and keep covered for 30 seconds for flavours to infuse.
10.  Serve hot, garnished with a sprig of basil. 

Chocolate, Butterscotch, Peanut Butter Squares
From Mary Jo Williams 

1/2 Cup Butter
1 Cup Milk Chocolate Chips
1 Cup Butterscotch Chips
1 Cup Crunchy Peanut Butter
Mini Marshmallows

1.    Lightly grease a 9 X 9 ( or 8 X 8 ) aluminum pan and spread a layer of mini marshmallows on the bottom....I use white, and just fill the bottom of the pan, one layer!!

2.     Add first 4 ingredients to a heavy sauce pan and melt slowly over medium heat. When everything is melted (and still will look a wee bit chunky because of the peanut butter ), remove from heat and pour over marshmallows. Refrigerate until firm! Cut and serve!!


Popularity Cookies (Crack)
from Aunt Lorraine

35 soda crackers (I used 24 Graham Crackers)           1 cup butter
1 cup packed light brown sugar                                   1 cup semisweet chocolate chips
1 cup milk chocolate chip (instead of chocolate chips I used 2 Lindt Dark Chocolate Bars with Sea Salt & 1 jersey milk bar all broken up)
1 cup blanched slivered almonds
Yield 2 dozen

1.    Preheat oven to 400 degrees F (205 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil. 
2.    Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely.
3.    Bake for 5-6 minutes, watch carefully (that it doesn’t burn). Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. (I used small broken pieces of the chocolate bars instead.)
4.    When chocolate gets soft, spread over crackers with back of a spoon.
5.     Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

My Nana’s Banana Bread
From Brittney Crawford

3 Bananas                                                       ¾ Cup white sugar
1 Egg                                                               1 tsp baking soda
1 tsp baking powder                                        1 ½ Cup flour
1/3 cup Melted butter                                     


1.    Mix the wet ingredients: Mash the bananas and sugar, slightly beaten egg and melted butter.
2.    Add the wet to the dry ingredient
3.    Preheat oven to 350
4.    Bake for 1 hour