Chocolate Cookies

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
decorating gel

In a medium bowl, whisk together flour, cocoa, cinnamon, cloves and salt, set aside.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy - about 3 to 4 minutes.  Scrape down sides of bowl as required.  Add egg and vanilla, and beat well.

On low speed, gradually add flour mixture, beating until just combined.  Divide dough in half, and form each into a disc.  Wrap each disc in plastic wrap and place in fridge to chill until firm - at least 1 hour or overnight.

On a lightly floured surface, roll dough until it is 1/2 inch thick.  Using 2 to 3 in cookie cutters, cut out shapes and transfer to a parchment paper lined baking sheet placing them 1 in apart.  Freeze for 10 min until firm.

Meanwhile, preheat oven to 350F.  Bake 12 to 15 minutes, until cookies look dry.  Cool for 5 minutes on baking sheet, then transfer to a rack to cool completely.  Use coloured decorating gel to decorate.  Allow to dry at least 1 hour before serving.

Makes about 30 cookies.

Snow Pea and Beef Tumble

A quick and delicious meal even the kids enjoy!

1/4 lb (125 g ) rice stick noodles
1 lb (500g) Flank steak
2 tbsp dry sherry or chinese cooking wine or white grape juice
1 tbsp tamari or soy sauce
1 tsp sesame oil
1 clove garlic
4 green onions
1 in pice fresh ginger
1/2 lb (250) g snow peas
2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp low sodium chicken stock

Fill a large pot with cold water and add rice stick noodles.

Slicing against the grain, cut flank steak into very thin bite-size pieces.  In a medium bowl, combine sherry (or your choice of alternative), tamari and sesame oil.  Add flank steak and stir to combine.  Allow to marinate until ready cook (about 15 minutes.

Chop garlic and green onions and place in a small bowl.  Peel ginger and grate finely, adding to the bowl Prep snow peas by tearing or cutting the stem end and pulling off the string.  (if your family prefers their veggies shredded, then cut accordingly).

Heat pot containing water and rice stick noodles at high - they should have soaked for about 30 minutes by now.  When it comes to a boil, check noodles immediately.  As soon as they are tender-soft, turn off heat.

Heat a wok or large frying pan on high and add oil.  Toss in garlic, green onion and ginger mixture and stir fry 30 seconds.  Spread beef, including marinade, in a single layer in the wok and leave to sear for 1 minute or more without disturbing.  Stir.  Add snow peas and stir-fry until beef is no longer pink.  Add oyster sauce and chicken stock, stirring to mix.  Remove wok from heat.

Drain noodles.  Arrange on a large serving plate and top with beef stir fry.  Serve.

Brutti Ma Buoni

This is a delicious Italian cookie.  I am told it translates "Ugly but delicious".  This is very true of this cookie, not pretty - but oh so good!

4 egg whites

1 cup granulated sugar

3 tbsp all purpose flour

1 tsp vanilla

2 cups coarsely chopped nougat milk chocolate bar 500 ml

2 tbsp icing sugar

• In large heatproof bowl over saucepan of gently simmering water, cook egg whites with granulated sugar, whisking occasionally, for about 10 minutes or until opaque.  Remove from heat; beat for about 7 minutes or until cooled, thickened and glossy.  Fold in all purpose flour and vanilla; fold in chocolate.
• Drop by heaping tablespoonfuls about 2 inches apart, onto parchment paper lined or greased foil lined rimless baking sheets.  Bake, 1 sheet at a time, in centre of 350F oven for 25 to 30 minutes or until light brown.  Let cool on racks.  Sprinkle with icing sugar.

Orange White Chocolate Cake with Strawberries

If serving children I don't do the Macerated Strawberries but just slice some up and put on the top.  This is my absolute favourite strawberry shortcake!

½ cup butter, softened

1 cup granulated sugar

2 eggs

1 tbsp grated orange rind

½ tsp vanilla

1 ½ cups all purpose flour

1 ½ tsp baking powder

¼ tsp each baking soda and salt

2/3 cup orange juice

4 oz semisweet chocolate, chopped

1 cup whipping cream

Macerated Strawberries

2 cups sliced strawberries

2 tbsp granulated sugar

2 tbsp orange liqueur

Orange-White Chocolate Curd:

1 tsp unflavoured gelatin

2 eggs

2 egg yolks

1/3 cup granulated sugar

1 tbsp grated orange rind

1/3 cup orange juice

2 tbsp lemon juice

3 oz white chocolate, chopped

• In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time.  Beat in orange rind and vanilla.  In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with juice, making 3 additions of flour mixture and 2 of juice.  Spread in parchment paper-lined 8 inch square metal cake pan.  Bake in centre of 350F oven until cake tester comes clean, 30 to 35 minutes.  Let cool in pan on rack for 10 minutes; turn out, peel off paper and let cool.  Using serrated knife, cut cake in half horizontally.
• In heat proof bowl over saucepan of hot not boiling wate4r, melt chocolate; spread over cut side of cake bottom.
• Macerated Strawberries:  In bowl, combine strawberries, sugar and liqueur; let stand for 30 minutes.
• Orange White Chocolate Curd:  Meanwhile, in small microwaveable bowl or saucepan, sprinkle gelatin over 1 tbsp cold water; let stand for 5 minutes.  Microwave at high for 10 seconds, or warm over low heat until dissolved, 1 minute.
• Meanwhile, in bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, orange rind, and orange and lemon juices; cook, whisking, until mixture mounds on spoon, about 6 minutes.  Remove from heat.  Whisk in white chocolate until melted.  Whisk in gelatin mixture; refrigerate, whisking occasionally, until consistency of pudding, 15 to 20 minutes.  Spread over chocolate on cake; refrigerate until firm, about 30 minutes.
• Top with remaining half of cake.  Whip cream.  Top each serving with whipping cream and macerated strawberries

Apple Pie

One of my favourites!

2 ¼ cups flour

1 tsp salt

1 cup shortening

5-7 tbsp ice cold water

6 cups thinly sliced peeled tart apples (about 4 large apples)

¾ cup sugar

1 tbsp cornstarch

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp lemon juice (optional)

1. Preheat oven to 400 F.  Mix flour and salt in large bowl.  Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Add water. 1 tbsp at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball.  Divide dough in half; shape each half into a ½ inch thick round.  Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
3. Meanwhile toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to edge.  Turn over; continue rolling until dough round is about 2 in. larger in diameter of inverted 9 in pie plate.
4. Peel off top piece of plastic wrap; invert dough into pie plate.  Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough.  Trim any excess dough hanging over edge of the pie plate with sharp knife; reserve trimmings.
5. Fill with apple mixture; set aside.  Roll out remaining dough as directed; place over filling.  Trim top crust about ½ inch beyond edge of pie plate.  Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge.  Flute edge.  Cut several slits near centre of pie to allow steam to escape.  Bake 45 to 50 min. or until juices form bubbles that burst slowly.  Cool.

All Purpose Truffles

Anyone who knows me knows that I am a huge chocolate lover.  I really should have posted these for Christmas because that is when I usually make them.  However work interceded and I didn't have the time to make them.  I will post this recipe though because Valentines day is coming up and really do you need an excuse to make truffles?

Consider this a base recipe, add flavourings (rum, triple sec, toasted almonds, whatever) to it to customize.   I find melting a bit of chocolate and drizzling over the finished ones makes for a simple but pleasing finish.

FILLING

½ cup Whipping Cream

2 tbsp unsalted butter

1 tbsp corn syrup

1 tbsp rum, orange, raspberry or coffee flavoured liqueur

8 oz semi sweet, bittersweet or milk chocolate, melted

COATING

12 oz semisweet or bittersweet chocolate

2 cups sifted unsweetened cocoa powder

In non aluminum pan, stir together cream, butter syrup, and liqueur, if using; bring to simmer over low heat.  Remove from heat and let cool for 5 minutes.  In medium bowl, combine chocolate and cream mixture; beat until smooth.  Let cool for two to three hours at room temperature, until mixture reaches about 80F on a candy or instant read thermometer.

In bowl, using electric mixer, beat chocolate mixture on medium until thick and smooth.  Spoon mixture into pastry bag fitted with ½ inch plain tube; pipe ¾ inch balls onto parchment paper or foil lined baking sheets.  Or using teaspoon shape chocolate mixture into balls.  Chill for at least one hour.

Coating;  In heatproof bowl set over hot water, melt chocolate; remove and let cool to about 90F on candy or instant read thermometer.  Using fork, submerge truffle in warm chocolate to coat.  Remove with fork, scraping excess chocolate on to side of bowl; roll in cocoa powder to coat.  Repeat with remaining truffles.  When firm roll truffles, several at a time in strainer, with waxed paper below to catch excess cocoa.  Store truffles in tin or plastic container with tight fitting lid and keep at cool room temperature for up to one week.  Makes 35 to 50 truffles depending on size.

Greek Shrimp with Tomato and Feta

Something a little different than turkey :)

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

pinch hot red pepper flakes

1/2 cup dry white wine, chicken stock or water

1 - 28 oz tin plum tomatoes with juices or 2 lb fresh plum tomatoes peeled and chopped

1 tsp salt (I don’t add this)

1/4 tsp pepper

1 1/2 lbs large shrimp, butterflied but not split (750 g)

125 g Feta cheese, crumbled

3 tbsp pitted small black olives

2 tbsp chopped fresh parsley

1. Heat oil in a large deep skillet.  Add onions and cook gently on medium heat until tender.  If onions start to stick add a few tablespoons water and continue cooking until water evaporates.  Add garlic and hot red pepper flakes and cook a minute longer.  Add wine and cook until it is almost completely evaporated.
2. Add tomatoes, salt and pepper and bring to a boil.  Break tomatoes up with a spoon and cook, on medium heat, stirring often, until thick - 10 to 15 minutes.  Add shrimp and stir to cook well with tomatoes.  Transfer to a 3L baking dish.
3. Sprinkle shrimp with feta and olives.  Bake in a preheated 375F oven for 10 to 15 minutes until shrimp are cooked through.  Sprinkle with parsley.

German Chocolate Cake

Perfect for Christmas!!!!

1 - 4 ounce package German sweet cooking chocolate coarsely chopped

1/3 cup water

1 2/3 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

3 egg yolks

2/3 cup buttermilk

3 stiff beaten egg whites

Coconut Pecan Frosting

1. Grease and lightly flour two 8 x 1 1/2 inch round baking pans; set aside.  In a small sauce pan combine chocolate and water; cook and stir till chocolate melts.  Cool.  Stir together flour, baking soda, and salt.  In a large mixer bowl beat butter on medium speed of electric mixer about 30 seconds.  Add sugar and vanilla; beat till fluffy.  Add egg yolks, one at a time, beating well on medium speed.  Beat in chocolate mixture.
2. Add the dry ingredients and buttermilk alternately to beaten mixture, beating after each addition.  Fold in beaten egg whites.  Turn cake batter into prepared pans.  Bake in a 350 oven for 30 to 35 minutes or til cake tests done.  Place the cake layers on wire racks; cool for 10 minutes.  Remove from pans; cool thoroughly.  Fill and frost top with coconut pecan frosting.  Makes 12 servings.
3. Coconut Pecan Frosting:  IN a medium saucepan beat 1 egg slightly.  Stir in 2/3 cup sugar, one 5 1/2 ounce can evaporated milk, and 1/4 cup butter.  Cook and stir over medium heat about 12 minutes or till mixture is thickened and bubbly.  Stir in one 3 1/2 ounce can (1 1/3 cups) flaked coconut and 1/2 cup chopped pecans; cool.

Brownie-Peanut Butter Ice Cream

This is a favourite of mine!  It has a rich flavour and the brownie and peanut butter is divine!  I had to make this in two batches as my ice cream maker is smaller than the one used in this recipe, but that didn't seem to make a difference.  Make sure you cool the mixture well before putting it in the ice cream maker or it won't freeze nicely.

2 cups sugar
2 cups light cream
2 cups whipping cream
6 well beaten eggs
4 cups milk
2 tbsp vanilla
2 cups crumbled brownies
1 cup chopped salted peanuts
1 cup peanut butter

In a heavy large saucepan combine the sugar, light cream, and whipping cream.  Cook and stir over medium heat till the sugar dissolves.  Stir about half the hot mixture into the beaten eggs.  Return all of the mixture to the saucepan.  Cook and stir about 5 minutes more or till the mixture is slightly thickened and coats a metal spoon.  Cool; stir in milk and vanilla.  Cover and chill (chilling the mixture speeds freezing). Pour the mixture into a 5 quart ice cream freezer.  Freeze according to manufacturer's directions.  Remove the dasher; stir in the crumbled brownies, chopped peanuts, and peanut butter before ripening the ice cream.  Makes about 3 1/2 quarts.

Fresh Corn and Sage Bread

Fabulous with your holiday bird!

1/3 cup butter, melted

1 onion, chopped

1 stalk celery, chopped

2 jalapeno peppers, seeded and chopped

1 tbsp chopped fresh sage or 1 tsp dried sage leaves

4 cobs of corn shucked

2 cups all purpose flour

1 1/2 cups cornmeal

4 tsp baking powder

1 1/2 tsp salt

1 1/2 cups milk

2 eggs

In a nonstick skillet, add 1 tbsp butter with onion, celery, jalapeno and sage over medium heat and cook for about 7 minutes or until softened.  Set aside to cool.

Using chefs knife, cut kernels off of corn cobs and set aside.

Meanwhile, in large bowl, combine flour, cornmeal, baking powder and salt.  In another bowl, whisk together milk, eggs and remaining melted butter.  Add milk mixture to flour mixture along with cooked onion mixture and stir to combine.  Stir in corn kernels until well-combined.  Pour into six 5 3/4 x 3 1/4 inch parchment paper lined loaf pans and smooth tops.  Bake in 375F oven for about 30 minutes or until cake tester inserted in centre comes out clean.

Cheese option:  Divide 3/4 cup shredded cheddar over top of cornbread before baking

Cornbread Muffins:  Divide batter among 12 greased muffin tins and bake for about 20 minutes.

Monkey Business

A sneaky cocktail!  Tastes like the banana popsicles of my youth - but watch out these creep up on you!

1 oz Vodka

1/2 oz Banana Liqueur

Perrier

Pour Vodka and Banana Liqueur over ice in a rocks glass.  Fill with Perrier.  Garnish with a Cherry

Chicken Marsala with Mushrooms

Marsala is a fortified wine - it is sweet but has a wonderful flavour for cooking!

750 g chicken breasts, boneless, skinless, cut into cubes
kosher salt and freshly ground black pepper
1/2 cup all purpose flour
3 tbsp oil

Sauce
1 small onion, finely chopped
250 g Cremini Mushrooms, sliced
1/2 cup dry Marsala
1/2 cup chicken stock
1 tbsp parsley freshly chopped

1. Pat chicken dry and season with salt and pepper.  Dust with flour evenly coating chicken
2. Heat oil in heavy bottomed pan and add chicken in small batches being careful not to overload the pan.  Cook about 2 minutes each side.  Remove to a platter.
3. Return pan to heat and add oil if necessary.  Once hot add mushrooms and onion.  Cook until onion is soft and mushrooms slightly browned.  Add Marsala and bring to a boil.  Add stock and cook until reduced by about half.  
4. Add chicken to pan and heat through.  Sprinkle with parsley.

Banana Berry Crumble

A great dessert, I love crumbles.  The banana in this is a nice change to the usual crumble.  Switch up the berries to give it a different flavour.  This time I used frozen blueberries.  Based on a recipe found in Todays Parent May 2008.

4 ripe bananas, peeled and sliced 1/2 in thick
2 cups mixed berries, any kind, fresh or frozen
2 tbsp lemon juice
1/3 cup granulated sugar
1 cup rolled oats - not instant
1/2 cup all purpose flour
1/2 cup light brown sugar
1/2 cup butter, softened
1/4 cup shredded coconut (I left this out as I have a coconut hater in the house)

1. Preheat oven to 375F.
2. Grease a 9 inch pie pan or round baking dish.
3. In a bowl, toss together the bananas, berries and lemon juice until combined.  Add the granulated sugar and stir until well mixed.  Transfer to the prepared baking dish.
4. In another bowl, combine the oats, flour brown sugar, butter and coconut.  With a fork, mash everything together until it forms a crumbly mixture.  You actually might find it easier to mix this by hand, rubbing the ingredients with your fingers until it forms clumpy soft crumbs.  Sprinkle overtop the banana mixture in the dish.  Bake for 35 to 45 minutes or until the fruit is bubbly and the topping is lightly browned.  Let cool slightly before serving with yogurt, cream or creme fraiche.

Fantastic Fish

This is so easy it is hardly a recipe.  The flavour is good and again something that picky eaters will enjoy. I have lots of critics here - mostly my youngest and this was enjoyed even by her.

1 1/2- 2 cups crushed pretzels
5 tbsp mayonnaise
1 tbsp chili powder
mild flavoured fish

1. Cut fish into nugget sized pieces and place on tray.
2. Mix mayonnaise and chili powder in a bowl then spread on fish nuggets.
3. Sprinkle crushed pretzels on top and bake in a 400 F oven until cooked - approximately 10-12 minutes.

Eggs Poached in Tomato Sauce

Brunch, breakfast or dinner - you choose what you want to use this for!

1 tbsp olive oil

1 small onion chopped

2 cloves garlic, chopped

1/2 tsp hot Asian chili sauce or hot sauce to taste

1 - 28 oz (796 ml)  tin plum tomatoes, pureed

1/2 tsp salt and pepper or to taste

1/2 cup water if necessary

4 eggs

1 tbsp chopped fresh parsley

4 slices focaccia

2 tbsp olive oil

1/4 tsp salt

1. Heat oil in large deep skillet.  Add onions and garlic and cook gently on medium low heat until fragrant, but do not brown.  Add hot sauce and cook a few minutes.  Add tomatoes, bring to a boil and cook gently on medium heat, until sauce thickens, about 15 minutes.  Season to taste with salt and pepper. Add water if sauce becomes too thick.
2. Add eggs to tomatoes and cook (poach) until whites are opaque but yolks still runny 5 to 7 minutes.  Cover partially while cooking.
3. Meanwhile brush bread with olive oil and season lightly with salt. Grill bread until marked in a grill pan, panini maker or int the oven on a baking sheet for 10 minutes in a preheated 400F oven.  Bread should be crusty on the outside but chewy in the centre.
4. Serve eggs and sauce on or with grilled bread.  Sprinkle eggs with parsley.

Black and White Cupcakes

These are a rich delicious cupcake.  The batter is thin and produces a very light cake like cupcake.  You won't be disappointed.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk or sour milk
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla extract
Vanilla frosting
Chocolate frosting

1. Heat oven to 350F.  Line muffin cups with paper bake cups.
2. Combine dry ingredients in large bowl.  Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).  Fill cups 2/3 full with batter.
3. Bake 15 minutes or until wooden pick inserted in centre comes out clean.  Remove cupcakes from pan.  Cool completely.  Frost with Vanilla Frosting or Chocolate Frosting.

** To sour milk use 1 tbsp white vinegar plus milk to equal 1 cup

Vanilla Frosting:  Beat 1/4 cup softened butter, 1/4 cup shortening and 2 tsp vanilla extract.  Add 1 cup powdered sugar; beat until creamy.  Add 3 cups powdered sugar alternately with 3 to 4 tbsp milk, beating to spreading consistency.  About 2 1/3 cups.

Perfectly Chocolate Chocolate Frosting:  Melt 1 stick (1/2 cup) butter; stir in 2/3 cup cocoa.  Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 tsp vanilla extract beating to spreading consistency.  About 2 cups frosting.

Chocolate Ginger Slices

A wonderful spicy cookie that everyone will love over the holidays!

1 lb unsalted butter, softened

1 cup icing sugar

3 cups unbleached all purpose flour

½ cup cornstarch, sifted

pinch salt

1 tsp ground ginger

1 cup dark chocolate chips, divided

½ cup white chocolate chips

In a large bowl, combine butter and icing sugar.  With an electric mixer, cream butter and sugar until light and fluffy.

In another bowl, whisk together flour, cornstarch, salt, ginger and ½ cup of dark chocolate chips until well combined.  Add flour mixture to butter and blend until just combined.  Do not over mix or cookies will be tough.

Divide dough in half and wrap in parchment or plastic wrap.  Gently shape dough into rectangular logs approx. 2” width.  Refrigerate logs for 1 hour or overnight.  Dough should be firm.

After refrigeration preheat oven to 325F.

Unwrap one log at a time and cut into ¼” to ½” slices cross wise.  Bake on a parchment lined cookie sheet for 20 minutes or until cookies are light brown.  Cool completely.

Drizzle cookies alternately with white and dark chocolate.

Chocolate Caramel Cookie Bark

mmmmm...holiday baking!

Cookie

1 cup butter, melted

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 tsp vanilla extract

2 tbsp water

2 cups flour

1/2 tsp baking soda

1/4 tsp salt

Topping

1 cup butter

1 cup brown sugar, packed

2 pkgs milk chocolate chips (3 cups)

1 cup toasted almonds, finely chopped (optional)

1. Preheat oven to 350F.  Grease a 17”x11” baking sheet and line with parchment paper, overlapping at the two ends for easy removal.
2. Cookie:  Beat butter sugars, vanilla and water until smooth.  Add remaining 3 ingredients and beat until mixture is combined.
3. Spread dough to cover prepared baking sheet.
4. Bake in preheated oven 15 minutes.
5. Topping:  Meanwhile, over medium heat bring butter and brown sugar to a boil.  Stir to combine.  Spread mixture over partially baked cookie dough.  Return to oven and bake an additional 8 minutes until caramel is bubbling.
6. Remove from oven, immediately sprinkle chocolate chips over hot caramel.  Wait 5 minutes and spread melted chocolate over cookie.   If using nuts, sprinkle over chocolate.
7. Cool in refrigerator until chocolate is set.  Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.

Thai Meatballs in Peanut Sauce

I have tried lots of recipes that have a peanut sauce but this is the first one that I liked.  The lime juice brings a tang to an otherwise very sweet sauce.

1 1/4 lb (550 g) ground chicken, turkey or beef
1/2 cup dry bread crumbs
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 egg
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp minced or grated fresh ginger root
1/4 tsp red pepper flakes (optional)

Sauce
1 cup chicken broth
1/3 cup lime juice
1/4 cup soy sauce
2 tbsp smooth peanut butter
2 tbsp cornstarch

1. Preheat the oven to 375F.  Grease a cookie sheet or baking pan.
2. In a large bowl combine the ground meat, bread crumbs, green onions, cilantro, egg, garlic, soy sauce, ginger and red pepper flakes.  Mix well until the ingredients are evenly combined.
3. With wet hands *or with plastic gloves), roll the meat mixture into 1 in diameter balls.  Arrange on the prepared cookie sheet, leaving a little room between them so they brown evenly.  Place meatballs in the oven and bake, turning over once, for 30 to 35 minutes.  They should be cooked through and very lightly browned. 
4. While the meatballs are baking, combine chicken broth, lime juice, soy sauce, peanut butter and cornstarch in a blender (or with a whisk or hand blender).  Transfer to a medium sized saucepan and place over medium heat.  Cook, stirring until the sauce boils and begins to thicken.  Add the baked meatballs, reduce the heat to low and cook, stirring very gently for 5 to 10 minutes or until the meatballs are lightly glazed with sauce.  Serve immediately with plain steamed rice or noodles.

Potato Salad

Here is a different take on potato salad.  This recipe calls for sun-dried tomato pesto to change up the flavour from a traditional potato salad.  If you are not a fan of sun-dried tomato, I would use a basil pesto.

1 1/2 lbs (750 g) mini new red or white potatoes, cut in half
4 oz (125 g) green beans, cut in half
1 tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
6 tbsp mayonnaise
1 to 2 tbsp Sun-dried Tomato Pesto
1 tbsp red wine vinegar
Salt and freshly ground black pepper

1. In a large saucepan, cook unpeeled potatoes in boiling salted water until tender, about 15 to 20 minutes.  Add beans during the last 5 minutes of cooking.  Drain and reserve.
2. In a skillet, heat oil over medium-high heat.  Add onion and celery.  Cook, stirring occasionally, until tender.  Remove and cool slightly.
3. In a bowl, whisk together mayonnaise, pesto and vinegar.  Season with salt and pepper to taste.
4. Toss drained potatoes and green beans with pesto dressing and onion mixture until well combined.  Cover and let stand 30 minutes to blend flavours.

**store in refrigerator in an airtight container.