Magic Cookie Bar November 6, 2007

Ingredients:

2 cups graham crumbs

3/4 cup butter, melted

1 can low-fat condensed milk (30 ml)

1-1/3 cup chopped pecans or dried fruits

1-1/3 cup semi-sweet chocolate chips or dark chocolate bars (chopped)

1-1/3 cup flaked coconut

Combine graham crumbs with butter, press evenly onto parchment paper-lined about 13 by 9 inch baking pan.

Pour low-fat condensed milk evenly over crumb crust.

Sprinkle with pecans, chocolate chips and coconut, press down firmly.  Bake in a 350 F oven for 25-30 mins. or until lightly brown.  Let it cool thoroughly and cut into bars.  Makes 24 bars.

* I got this recipe from the Metro newspaper but i added some notes on it.  If you’re allergic to peanuts you can substitute it w/dried fuits. It’s good with espresso or a cup of tea.

Fettucine with Wild Mushrooms November 6, 2007

Ingredients

2 Tbsps. extra virgin olive oil

1/2 cup thinly sliced onions

4 large garlic cloves, minced

4 cups thinly sliced shitake, oyster mushrooms & crimini

1 tsp. fresh or dried oregano

1/8 tsp. fresh or dried rosemary

1 tsp. sea salt or kosher salt

1/8 tsp. ground black pepper

1/2 lb. whole wheat fettuccine pasta

1/8 tsp. fresh parsley, for garnish

Instructions
In a skillet, heat the oil over medium heat, add the onion and garlic and sauté until the onions are translucent, about 5 minutes. Add the mushrooms, oregano, rosemary, salt and pepper. Stir, cover and cook about 10 minutes, stirring briefly once or twice.

Meanwhile, in a large pot of salted boiling water, cook pasta al dente, according to package directions. Drain and turn into a large bowl. Spoon the mushroom mixture over the pasta and toss gently. Garnish with parsley and serve immediately.

*You can substitute parsley with green onions. If you like certain herbs don’t be afraid to experiment and make your own. It’s good w/steamed asparagus and a chilled Chilean wine.

Buying the mushrooms you can get the mix packages w/ different kinds of mushrooms in your local grocery stores. 

Spicy Mussels with Oyster Sauce November 6, 2007

800 grams Frozen New Zealand Greenshell Mussels

2 tbsp. olive oil

1 cup chopped onions

2 tbsp. minced garlic

1/2 cup green onions

1 tsp. chilli flakes

1 tsp. pickled hot peppers, chopped

1 tbsp. Oyster Sauce

1-2 tbsp. white wine

salt and pepper to taste

Defrost  and clean the mussels. Using a knife seperate the meat from the shell. Saute the garlic, onions for 10 mins. Add the mussels, hot peppers, chilli flakes, salt and pepper to taste.  Cook for 3  mins then add white wine and oyster sauce. Simmer for 3-5 mins then topped with green onions.

* You can use fresh mussels if it’s in season. If you’re not into spicy dishes you can always adjust the spicies. Good with chilled white wine. enJOY!