Family Food Favorites
Wednesday, June 14, 2006 Scallops Sweetheart

1/2 pound (250g) sea scallops
skim milk
2 tbsp flour
1 tbsp olive oil
1/2 cup white wine
1/2 cup shallots, chopped
2 tbsp green onion, chopped
2 tsp fresh parsley
lemon juice
pepper to taste

1. With a cleaver, flatten scallops; dip in milk and roll in flour.

2. Saute scallops in olive oil for about 2 minutes. Transfer scallops to a dish; pour white wine into skillet.

3. Place shallots, green onion and parsley in skillet with wine. Simmer for a minute or so and pour over scallops. Season with lemon juice and pepper.

Serves 2

Posted by Rae

Prepared by Rae :: 9:56 AM :: 0 comments Search the recipe box


Tuesday, June 13, 2006 Orange Berry Smoothie

1 cup (250mL) orange juice
1/2 cup (125mL) blueberries
2 scoops fat free vanilla-flavoured frozen yogurt
1 tablespoon (15mL) honey
1/4 teaspoon (1mL) vanilla extract
1 cup (250mL) crushed ice

- Place all ingredients in a blender and blend until smooth. Pour smoothie into a large glass and garnish if desired.

Makes 3 servings

Posted by Rae


Prepared by Rae :: 6:43 PM :: 0 comments Search the recipe box


Friday, June 09, 2006 Baked Potato Soup

2 medium potatoes (about 2 cups chopped)
3 tbsp butter
1 cup diced white onion
2 tbsp flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half and half

1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tbsp of shredded cheddar cheese, a half tbsp of crumbled bacon and a tsp or so of chopped green onion. Repeat for remaining servings.

Serves 6-8

Posted by Rae

Prepared by Rae :: 4:00 PM :: 0 comments Search the recipe box