Evelyn Chartres Author
Recipes

Chicken Tetrazzini with Roasted Red Peppers

A straight-forward recipe that combines noodles, chicken, mushrooms, cream, sherry, and red peppers to create a ready-to-serve dish. This cream based dish is sure to be a crowd pleaser!

Ingredients

  • 6 ounces (180 g) of egg noodles
  • 1 pound (450 g) of chicken breast
  • 3 tablespoons of butter
  • 10 fluid ounces (285 ml) of canned sliced mushrooms
  • ½ teaspoon (2.5 ml) of cumin
  • 2 cloves (5-10 mg) of garlic pressed (Optional)
  • ¼ cup (60 ml) of flour
  • 1 cup (240 ml) of chicken broth
  • 1 cup (240 ml) of heavy cream
  • 2 tablespoons (30 ml) of dry sherry
  • ¼ cup (60 ml) of fine chopped roasted red peppers
  • 1 teaspoon (5 ml) of Italian seasoning
  • ½ cup (120 ml) of grated Parmesan (Optional)

Preparation

  1. Cook pasta according to package directions, rinse, drain, and set aside.
  2. Grill and spice chicken according to preference. Cut into cubes, and set aside.
  3. Melt butter in a large saucepan (1.4 quarts or 1.3 litres) over medium heat.
  4. Add mushrooms and cumin then sauté until browned.
  5. (Optional) Add garlic and sauté for about a minute.
  6. Stir in flour; whisk until smooth.
  7. Add broth and bring to a boil.
  8. Blend in cream and sherry. Allow sauce to thicken.
  9. Add red pepper, chicken, and Italian seasoning. Allow peppers to warm up.
  10. In a large bowl, mix pasta with sauce. Ready-to-serve.
  11. (Optional) Sprinkle with Parmesan for a burst of flavour.

Harvard Beets

Beets were a frequent side at large family gatherings. Their distinctive red colouring and juice made them easy to spot. This recipe adds sugar, vinegar, and cornstarch to transform this side into something akin to a dessert.If you were on the fence between love and hate for beets, this recipe may very well have you embracing this treat!

Ingredients

  • ⅓ cup (80 ml) of water
  • 2 tablespoons (30 ml) of cornstarch
  • 14 fluid ounces (400 ml) of canned beets (drained)
  • ½ cup (120 ml) of white vinegar
  • 1 cup (235 ml) of white sugar

Preparation

  1. In a small bowl mix water and cornstarch. Set aside.
  2. In a medium saucepan on high heat, add vinegar and sugar.  Bring to a simmer. Stir frequently until sugar dissolves.
  3. Set heat to medium Add beets. Heat for approximately 5 to 10 minutes to allow for the beats to warm throughout. Stir occasionally.
  4. Add cornstarch mixture to the beets. Continue to heat stirring until sauce thickens.
  5. Remove from heat, beets are ready-to-serve.

Cinnamon Swirl Cake with a Cream Cheese Icing

A cake infused with a cinnamon and brown sugar swirl. When served with cream cheese, this evokes nothing less than the image of a cinnamon bun cake! Yummy!

Ingredients

Cinnamon Swirl Cake

  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of white vinegar
  • 3 tablespoons (45 ml) of brown sugar
  • 1 tablespoon (15 ml) of ground cinnamon
  • 2 cups (470 ml) of flour
  • ½ teaspoon (2.5 ml) of baking soda
  • 1 teaspoon (5 ml) of baking powder
  • ½ teaspoon (2.5 ml) of salt
  • ¼ cup (60 ml) of soft butter
  • 1 cup (235 ml) of sugar
  • 2 large eggs

Cream Cheese Topping

  • 3 tablespoons (45 ml) of cream cheese (softened)
  • 3 tablespoons (45 ml) of milk
  • ½  cup (235 ml) of icing sugar

Preparation

Cinnamon Swirl Cake

  1. Pre-heat oven to 350°F (180°C).
  2. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust pan with 1 tablespoon (15 ml) of flour, tapping the powder around all surfaces and discarding any remaining flour.
  3. Combine milk, and vinegar in a cup then set aside.
  4. In a small bowl, mix brown sugar, and cinnamon then set aside.
  5. In another small bowl, mix flour, baking powder, baking powder, and salt then set aside.
  6. In a large bowl, mix butter and sugar until you have a creamy consistency. Add eggs, and vanilla extract and repeat process.
  7. Add about ⅓ of the milk mix to the large bowl, followed by ⅓ of the flour mixture. Use a mixer until you have a consistent finish. Repeat this process until both milk and flour mix are exhausted.
  8. Pour ½ of batter into bundt pan. Tap contents to give it a flat finish, then add ½ of contents of cinnamon mix. Use a knife to make swirl patterns into the batter.
  9. Add remaining half of cinnamon mix, then remaining batter to the bundt pan. Make sure there are no cinnamon pockets exposed as these will burn during the cooking process.
  10. Cook for 30 to 45 minutes until ready. Test with a toothpick to make sure the inside is cooked.
  11. Set aside and let cool for 5 to 7 minutes.
  12. Remove from pan, prepare cream cheese glaze.

Cream Cheese Topping

  1. Mix in alternating portions of milk and icing sugar in a bowl containing cream cheese.
  2. Repeat until you have a smooth, creamy consistency. With the rough consistency of pudding.
  3. Pour and spread over cake, allowing it to drip over the sides of the cake.

Gâteau Éponge

This cake recipe is my mother’s favourite, and has been passed down for generations. A recipe for a white cake that is crunchy on the outside and soft on the inside. Can be baked using a bundt pan (as shown) or using two cake pans. Quick and easy to make,  and is sure to please.

Yummy!

Ingredients

  • 1 cup (235 ml) of milk
  • 2 cups (470 ml) of sugar
  • 2 cups (470 ml) of flour
  • 1 tablespoon (15 ml) of baking powder
  • 4 large eggs
  • 1 teaspoon (5 ml) of vanilla extract

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. In a small saucepan bring milk to a boil. Set aside.
  3. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust the pan with 1 teaspoon (5 ml) of flour, tapping the powder around all surfaces. Discard any remaining flour.
  4. In a large bowl add sugar, flour and baking powder. Mix for consistency, then make a well in the middle.
  5. Add eggs, vanilla extract and milk to the dry mix. Use a mixer to get a consistent finish.
  6. Pour into the pan, and place in the oven for 25 to 35 minutes. Test with a toothpick to make sure the inside is cooked. If you use two 9 inch (22 cm) pans, cooking time is roughly 20 to 30 minutes.
  7. Remove from oven, and let cool on a rack. Ready to serve when cool!

Sweet Red Pepper Jelly

Sweet red pepper jelly is a recipe that combines a sweet jelly with a hint of heat, to enhance the flavour. Goes well with a cheese, such as with a baked Camembert, or a bagel topped with cream cheese and jelly. Delicious!

Ingredients

  • 1 cup (235 ml) of red bell peppers, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 6 cloves (15-30 g) of roasted garlic
  • 1 cup (235 ml) of apple cider vinegar (divided)
  • 3 cups (710 ml) of sugar
  • ¼ teaspoon (1.25 ml) of crushed chile flakes
  • 3 fluid ounce (85 ml) pouch of liquid pectin

Preparation

  1. Using a blender or food processor, purée peppers, garlic, and ½ cup (120 ml) of vinegar until smooth.
  2. Open pouch of pectin and keep within arms reach of the stove.
  3. In a large saucepan, combine all ingredients except for the pectin. Bring to a boil on high heat, stir frequently using a whisk.
  4. At high heat, let boil for 10 minutes while stirring constantly. At this stage, foam will expand considerably, be careful not to have it overflow.
  5. Pour in pectin, continue to stir for 1 minute. Remove from heat, and skim off any remaining foam.
  6. Pour into containers, and allow to cool. Refrigerate once cool.