June Campbell's Favourite Recipes

This page is my personal cookbook, my collection of recipes that are usually modified to suit my personal taste. Try them at your own risk. I guarantee nothing. :-)

Dear Visitor,

You have reached my personal, online cookbook. This lens is here for my personal use, but you are welcome to peek over my shoulder and inspect the recipes if you like.

I made this page to bring order to the chaos that was my recipe collection. You know how it goes. Somebody emails you a recipe. You stick it somewhere in a folder. You find several more recipes online and bookmark them at numerous web sites. You have scraps of paper with recipes that you cut out of of the newspaper. When you want to make something, you have to hunt and search for the recipe. Sometimes it is gone forever. I decided to put an end to all that by building this online cookbook for myself -- but I'm happy to share it with you.

The recipes in this collection are my favorites, the ones I make over and over. Most of them are created or modified to promote heart health and weight management. They reflect any changes I have made to the original recipe in keeping with my tastes and preferences. You may like them that way, or you might not.

Feel free to leave a comment at the bottom and let me know what you think.

1. Cooking Oats

   The ratio is two cups of water to one cup of oats. For instant oats, add to boiling water and stir for a few seconds. Quick cooking oats take five minutes. Slow cooking oats take longer.

2. Cooking Rice

   The ratio is two cups of water to one cup of rice, approximately. Add the rice to cold water. Cover when it boils and reduce heat. Cook for 20 minutes for white rice; cook 45 minutes for brown rice.

3. Cooking Wild Rice

   Ratio is one cup rice to three cups water. Bring water to boil before adding. Cook for 40 minutes for chewy texture; cook longer for softer rice.

4. Cooking Orzo

   Add to boiling water. Cook for five minutes.

5. Cooking Lentils

   Ratio is one cup lentils to 2 cups of water. Add to boiling water. Simmer, uncovered adding water if needed. Start testing after twenty minutes. Avoid letting them turn to mush. Cook different kinds of lentils separately as all have different cooking times. Red lentils turn to mush so use in soup only.

6. Cooking Quinoa

   Rinse well to remove bitter coating. Ratio of half cup of quinoa to 1 1/3 cups of water. Bring to boil and simmer for 15 minutes or until water is absorbed. Drain very well. Return to pot and let dry out on stove. Quinoa soaks up plenty of water.

7. Cooking 7 Grain Hot Cereal

   Ratio is one unit cereal to 3 units water on the stove top. Cook for ten minutes.

1. Mixing Mlk or Buttermilk Powder

The ratio is four parts water to one part powder. eg 1/4 cup powder to one cup water. Mix and refrigerate overnight before using.

2. The Smoke Point of Oils

The smoke point of various oils is explained at Is it Okay to Cook with Extra Virgin Olive Oils

3. Cooking Eggplant

Peel or don't peel. It's a matter of preference. Sweat larger eggplants; smaller ones don't require it. Info on sweating eggplant at Cooking Eggplant

The Dry Stuff: Put in a large bowl and mix together

• 3 cups of flour (split evenly between whole wheat and white flour)
• 1 cup of white sugar
• Salt - 1/2 to 3/4 teaspoon
• Baking Soda - 1 level teaspoon
• Baking Powder - 4 level teaspoons
• Ground Flax seed - 2 teaspoons
• Whole Wheat Germ - 2 tablespoons
• - option 1 to 2 tablespoons of Salba (found in health food stores)

The Wet Stuff: Add to the dry stuff and mix again

• 1 cup of buttermilk (can use plain yogurt or sour cream instead)
• 1/2 cup of olive oil (can use melted margarine or butter instead, but do not use extra virgin olive oil)
• 2 eggs (at room temperature)
• 1 banana
• Fruit Options: 2 to 3 cups of Frozen cranberries, blueberries, etc. Add to the mixture and stir again

Bake at 400 degrees for 25 to 30 minutes or until done. Makes 12 muffins.

What’s in The Cupboard Blondies!

Ingredients
1 stick (1/2 cup) unsalted butter, melted
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour, levelled off in a measuring cup
1/2 teaspoon salt
3/4 - 1 1/4 cups of semisweet chocolate chips, dried cranberries, chopped dried fruit, raisins, toffee chips, smarties, etc etc or whatever….
1/2 cup chopped nuts
Instructions
• Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray, then line the pan with an 8x11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. Spray the paper with non-stick cooking spray.
• In a large bowl, beat the melted butter with the sugars until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended (do not over-mix). Gently stir in the chocolate chips and nuts. Transfer the batter to the prepared pan.

• Bake for 25-30 minutes, until the top is lightly golden and a toothpick inserted into middle comes out relatively clean (ignore any melted chocolate). Set the pan on a wire rack and cool completely. Using the parchment overhang, lift the blondie cake from the pan and transfer it to a cutting board; cut into 16 squares.

Fast, Easy and Very Good

1 pound spaghetti

2 tablespoons extra-virgin olive oil

1/2 cup grated Parmesan cheese

1/4 cup tapenade (olive paste)

1/2 cup Gorgonzola cheese

Cook pasta and drain. Drizzle with olive oil, toss. Sprinkle with Parmesan, toss. Stir in tapenade; top with Gorgonzola crumbles.

Makes 6 servings. You can also add basil leaves if desired.

Easier and Lighter than the Traditional

Ingredients

Canola or olive oil for cooking

2-3 pounds of beef stew, cut up into cubes

1 large onion, halved and chopped or sliced

2 tablespoons of flour

salt and pepper as desired

1-2 cups red wine

2-3 cups beef stock (I used beef bouillon cubes and water)

2 tablespoons of tomato paste

3-4 garlic cloves, crushed

1-2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried

1-2 tablespoons butter

20 small white pearl onions, peeled (I used one small bag)

1 pound button mushrooms or larger mushrooms sliced

Method

Preheat oven to 325 degrees F.

Put oil in a heavy skillet and heat to medium high. Brown the beef in batches. Do not crowd in the pan. Remove the browned beef from the pan and put in a roasting pan.

Add the large, chopped onion to the skillet and cook until it starts to turn golden. Add it to the beef. Sprinkle the flour, salt and pepper over top of this and toss to coat the meat and onions with the flour.

Pour in the wine and enough beef stock to come halfway up the mixture. (I heated the water with some beef bullion cubes in the skillet to get the browned bits).

Add the tomato paste, garlic and thyme.

Cover and bake for 2 1/2 or three hours.

Near end of cooking time, heat the butter and olive oil in the skillet. Add the pearl onions and mushrooms and sauté until cooked. Stir this into the beef mixture.

Serve with noodles or mashed potatoes and \green beans amandine. The bean recipe is here: Recipe for Green Beans Amandine.

1 cup (250 mL) ketchup

2/3 cup (160 mL) honey

3 pieces canned chipotle chiles in adobo sauce, seeded and minced

10 garlic cloves, minced

2 tbsp (30 mL) olive oil

1/4 cup (60 mL)Dijon mustard

1/4 (cup (60 mL) apple cider vinegar (I used white vinegar)

2 tbsp (30 mL) Worcestershire sauce

1/4 cup (60 mL) Maggie sauce

2 tbsp (30 mL) dried oregano

1 tsp (5 mL) freshly ground black pepper

3 pounds (1.4 kg) baby back ribs or spareribs

Combine all sauce ingredients and mix well.

Line a roasting pan with parchment paper or foil. Pour some sauce on the bottom then add the ribs. Pour the remaining sauce over the ribs. Cover with foil and marinate for at least 30 minutes or up to 24 hours.

Preheat oven to 350 F. Roast the ribs, covered for 1 1/2 hours. Remove pan from oven, remove aluminum foil and spoon the thickened sauce from the bottom of the pan. Roast, uncovered for 30 minutes longer or until they are browned and sticky. Remove from oven and rest for 10 minutes. Cut into pieces to serve.

I found this cooking time to be a bit too long so check it to avoid dryness.

Mexican Flavour

This is my adaptation of Basa Fillets in Tomatillo Sauce which at this point I have not made.

Salsa Basa Fish is delicious

basa fillets

clove garlic

olive oil

salsa (I used the cheap kind in a jar)

cooked, brown rice

fresh lime

whole wheat tortilla

Crush and chop the garlic clove. Heat some olive oil in a pan and add the garlic. Cook till fragrant. Add some of the salsa and bring to a simmer. Add the raw basa fish and throw in a couple of handfuls of cooked brown rice. Cover and cook over medium heat until the fish is cooked. To serve, squeeze the lime over top and eat with a whole wheat tortilla.

It is delicious and good leftovers as well.

Ingredients:

• 4 cloves garlic, minced
• 8 chicken thighs or 9 drumsticks
• 1 tbsp oregano
• 1 tsp basil
• 1/2 tep paprika
• 1/2 tsp black pepper
• 9 green olives with pimento (I used black olives)
• 1 tbsp capers, drained (I omitted)
• 1/4 cup dry red wine
• 1 can plum tomatoes (I used frozen tomatoes, chopped and thawed)
• 12 pitted prunes, halves

Method

Line non-metallic pan with wet parchment paper. Preheat oven to 400 F or 200 C.

Place chicken pieces on the bottom

Sprinkle chicken with garlic, oregano, basil, paprika, olives and capers, Tuck prunes in between the chicken pieces.

Pour tomatoes and wine over top. Bake uncovered for 45 to 50 minutes.

This is much better on the second day.

From the North Shore News

2 cans of kidney beans (I used one bag of dried beans, cooked and drained)

2 cups salsa (I used one jar)

1 can tomato sauce (I used the sweet onion kind)

2 tablespoons of chile powder

1 1/2 pounds boneless, uncooked chicken cut into pieces OR 1 1/2 pounds raw ground beef

1 onion, chopped

1 cup frozen corn (I used one can of kernel corn)

Optional toppings: cheddar cheese and sour cream

Process

Put the first four ingredients in the slow cooker and mix them up. Top with meat, onions and corn. Do not stir. Cook on low heat for six or eight hours or on high heat for about four hours. Stir the chile before serving.

Makes eight servings and it is good.

30 mL Western Family soy sauce 2 tbsp

30 mL rice vinegar 2 tbsp

30 mL water 2 tbsp

230 ml Sesame Oil 2 tbsp

15 mL Western Family mustard 1tbsp

1 garlic clove 1

2 mL hot pepper flakes 1/ 2 tsp

Chicken salad may contain snow peas, chicken, water chestnuts, red pepper stripes, linguine

Resembles Greek Salad Somewhat

English cucumber, peeled and cut into chunks

Watermelon, seeded and cut into chunks

Garlic clove, finely minced

Feta cheese, crumbled

Vinaigrette

Salt and pepper

Red wine vinegar

Olive oil

Finely chopped mint leaves for garnish

2 chicken breasts, cooked and cut into bite size pieces
1 head Romaine lettuce or other
1 pint blueberries
1 cup roughly chopped toasted pecans
2/3 cup red onion, diced
1/2 cup blue cheese (or any soft cheese)

VINAIGRETTE
1/3 cup olive oil
3 tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
pinch salt and black pepper

To roast a pumpkin, cut in half and remove seeds and pulp. Brush with olive oil. Place cut side down on a baking sheet. Bake at 350 degrees until done. Start checking after half an hour. To cook pumpkin seeds, boil them first for ten minutes. Sprinkle them on a baking sheet, sprinkle with paprika. Roast at 350 degree oven.

Soup

4 Tbsp olive oil

2 medium yellow onions, chopped

2 tsp garlic, finely chopped or minced

6 cups of roasted pumpkin, chopped

5 cups chicken stock or 5 chicken bullion cubes

2 cups skim milk

1/2 cup yogurt (optional)'

2 apples, peeled and chopped (optional)

Cayenne pepper to taste, or red pepper flakes

2 tsp curry powder

1/2 tsp ground coriander

Salt and pepper to taste

Brown sugar (if desired)

Heat oil in pan. Brown garlic for about ten seconds. Add onion and brown. Add remaining ingredients except milk and yogurt. Add water as needed. Cook until done. Blend with hand held blender, then add milk and yogurt.

Sprinkle the roasted pumpkin seeds over a tossed salad.

My Own Recipe

2-3 cloves of garlic, chopped and pressed

1 onion, chopped

2-3 cups of button mushrooms, chopped or sliced

olive oil

3 zucchinis

3-4 chicken bullion cubes

water

small sprinkle dried rec pepper

salt, pepper

season with dill and tarragon

skim milk or yogurt

Heat some olive oil in pot. Add garlic; stir for ten seconds until fragrant. Add onions, cook till limp and beginning to brown. Add mushrooms. Cook.

Add all other ingredients, using enough water to fill pot. Heat and cook until done. Add some skimmed milk or yogurt.

This is a favorite

This soup is very good and I like it a lot.

3 pounds of chicken cut into pieces

4 tbsp sunflower oil (I used canola)

1/2 pounds onions, chopped

2 cloves of garlic, chopped

7 cups chicken stock (I used water and bullion cubes)

2 tbsp white vinegar

4 1/2 cups of water

2 pounds canned, chopped tomatoes (I used fresh)

4 oz lentils

4 oz basmati rice (I used brown basmati)

1 19-0z can chickpeas (I used cooked and frozen)

salt and pepper

12 saffron threads soaked in 1/2 cup of hot water

1 1-inch piece of grated ginger

fresh coriander leaves (I used ground coriander)

fresh parsley leaves (I used dried parsley)

juice of 1 lemon

6 tbsp virgin olive oil (I omitted)

pita breads to serve

Preparation

Brown the chicken in sunflower oil. Use big saucepan. Remove chicken and brown the onion and garlic in the pan. Put the chicken back in the pot and add the stock, vinegar and 4 1/2 cups of water. If using BROWN Basmati rice, add the rice now. If using white, add it with the lentils.

Bring to a boil, lower heat,skim off scum from top. Cook the chicken for ten minutes then remove to a cutting board. Add the tomatoes and lentils to the stock. Simmer for twenty minutes. Add the cooked chickpeas. Cut the chicken meat from the bones and add it back to the pot. Add the saffron and its soaking water plus the grated ginger. If using dried parsley and coriander, add it now too.. Continue cooking for a little while till all is cooked. Season with salt and pepper. Add the juice of the lemon. If using fresh parsley and coriander, sprinkle it now.

If using olive oil, add it now as well.

This recipe is a conglomeration of carrot and ginger soup recipes found on the Net. I assimilated several together to create this version, which I love. The flavor is quite strong. People wanting subtle will not find it here. LOL

Ingredients

olive oil

garlic cloves, squashed

onion, chopped

about 1 1/2 or 2 pounds of carrots, scraped and chopped

ginger root, grated

grated orange peel

orange juice, unsweetened

chicken bullion cubes

salt

pepper

water

Dairy product (ie. milk, yoghurt, sour cream)

Method

Heat olive oil in pan. Add garlic cloves and stir till fragrant (about ten seconds). Add chopped onion and brown. Add all other ingredients except dairy. Bring to simmer and cook until carrots and other ingredients are done. Puree with a hand held blender. Before serving, add dairy product and stir.

I did not add the pulp and juice of the orange, but that would be an option.

2 TSP. OIL

1 LARGE ONION CHOPPED

2 CLOVES GARLIC, MINCED

1 TBSP. MINCED FRESH GINGER

3 APPLES, CHOPPED AND PEELED

1 TBSP. CURRY POWDER

½ TSP. CUMIN

6 CUPS, OR 2 LBS. CHOPPED BUTTERNUT SQUASH

4 CUPS CHICKEN BROTH

1 CUP APPLE JUICE

SALT AND PEPPER TO TASTE

SOUR CREAM (OPTIONAL) (or use plain yogurt)

Heat oil, add onion and sauté, add garlic and apples and sauté Until soft. Add ginger, curry, and cumin and cook for 2 minutes. Add squash, apple juice and broth. Bring to a boil, reduce heat and simmer for 30-40 minutes. Strain in blender and reheat.

served at Beans Coffee Shop on Lonsdale

pumpkin

brown lentils

celery

carrots

coconut milk

yams

peanut butter, no sugar

caramelized onion

garlic cloves

red and green peppers

fresh ginger, grated

cilantro

soya sauce

coriander seed

pepper

sea salt

soup stock

Instructions showing How to Caramelize Onions

Add garlic to hot oil, then caramelize onions. When done, add water or soup stock, bring to simmer and add lentils. Cook until lentils are almost done. Then add all remaining ingredients except peanut butter and cilantro. Cook until vegetables are done. Add peanut butter and stir well. Reheat and add cilantro on top before serving.

for Christmas

6-8 yams

1/2 cup candied ginger, chopped really fine

4 tbsp butter

1/2 cup sour cream

Cook yams, drain and mash. Add remaining ingredients. I use less candied ginger than the recipe calls for. Whip or beat. Can be reheated on top of stove by stirring constantly.

Use fresh or frozen whole beans. Cut tips and pull out string if desired. Cook until still slightly crisp. Cool.

Marinade consists of olive oil, balsamic vinegar, sugar, fresh dill if available, fresh basil if available, chives, garlic cloves, dried red pepper flakes, salt and pepper to taste.

Serve warm or cold.

serves 4. 218 calories per serving

4 eggs

1/2 cup milk

1 red pepper, diced

1 cup broccoli or spinach, finely chopped

1/2 cup onion, chopped

1 medium tomato, chopped

1/2 cup bread crumbs

2 tbsp Parmesan cheese

salt and pepper to taste

2 tsp vegetable oil

Preheat oven to 350. Prepare quiche pan or other baking dish by spraying with cooking oil spray

Whisk eggs and milk together. Set aside.

Heat the vegetable oil in a skillet. Add the vegetables and sautee for ab out five minutes.

In separate bowl, combine egg mixture, vegetables, cheese and breadcrumbs. Pour into baking pan.

Bake for 25 minutes.

You can substitute veggies as desired.

Made without a food processor.

1 can chickpeas,drained and mashed with a potato masher

1/4 cup tahina (or tahini but tahina is better)

2 garlic cloves, minced

2 tbsp olive oil

1/4 cup fresh lemon juice or more

salt to taste

1/2 tsp cumin

sprinkle paprika

2-3 tbsp water

Method

Mix together all ingredients except chickpeas. Adjust ingredients as desired. When smooth, add mashed chickpeas and mix well.