Kate's Recipe Book

January 9, 2010

SPinaCH Cheese Pies (Levine, 1998)

Filed under: Main dish — Kate @ 2:21 pm

Copied from a recipe card in my friend Lionel‘s handwriting.

Note first that we need only purchase the following:

Bundle ‘o’ spinach
Chunks ‘o’ feta
Ricotta (Extra Smooth tacitly assumed hereafter)
Other vegges (e.g. peppers!) (optional)

The reader who is unfamiliear with our terminology is asked to consult the appendix.

Chop and cook spinach (the burner lemma allows us to do this), drain well (domain restriction) mix with cheese (axiom of choice?) and other veggies.  Enclose in dough (why?) and “cook till done.”  square-images

January 7, 2010

Candied Pecans

Filed under: Dessert — Tags: — Kate @ 2:14 pm
I made these pecans as a thank-you to my landlady, who took care of my plants during the holidays 2009.  They were sugar = good.  Later, I read the comments on the site, which advise using vanilla and brown instead of white sugar, or variations on these ideas.  I haven’t tried that yet.


  • 1 egg white
  • 1 tablespoon water
  • 2 1/4 cups pecan halves
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
  2. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
  3. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

From http://allrecipes.com/recipe/old-fashioned-roasted-pecans/Detail.aspx

My Brother’s Corn Bread

Filed under: Baking,Kate's Favourites — Tags: — Kate @ 12:05 pm

This is the cornbread my brother makes.  He says he’s tried them all. and this is best.  The scan is below, but I’ll also transcribe:

Pull out your favourite black cast iron pan for this bread.  It goes together quickly, bakes in a hurry, and then is gracious about not hanging around.  (It never gets teh chance!)

1 1/2 cups cornmeal
2 1/2 cups all-purpose flour
3/4 cup sugar
kosher salt to taste
3 tbsp baking powder
1 tsp ground allspice
2 eggs
2 cups milk or buttermilk
1/2 cup vegetable oil

Set the oven to 400 F (200 C).  Lightly butter and flour a 9-inch (1.5 L) round cake pan or black cast iron pan.

Combine the cornmeal, flour, sugar, salt, baking powder and allspice in a bowl.  Combine the eggs, milk or buttermilk and oil in a separate small bowl, mixing well, then add to the dry ingredients.  Mix just to blend, then gently pour into the prepared pan.  Smooth the top and bake about 35 minutes, or until set and golden.  Serve warm with butter.

the recipe in the book

the recipe in the book

Zucchini Squash Pie

Filed under: Dessert,Jonathan's Favourites — Kate @ 11:58 am

First made this in Summer 2008, and Jonathan loved it.

I made a squash pie out of a big summer squash I bought at the
farmer’s market.  Here’s the recipe:


* a great big (no, really, I mean really big) summer squash cut
into random shapes and sizes
* somewhat less than 1/4 cup melted butter or margarine
* around 5/8 cup sugar
* 1 tablespoon lemon extract
* 1 tablespoon all-purpose flour
* 2 egg yolks, try to beat them with a whisk and mostly give up
* accidentally forget the dash of salt
* 1 pie crust, baked (9-inch)

Cook squash in boiling water until tender; drain well and put in the
blender to make into gruelly stuff. Combine butter, sugar, lemon
extract, flour, eggs and salt. Add squash; stir well.  Taste it and
think it tastes way too sweet despite having reduced the sugar of the
recipe.  Also insanely lemony. Spoon squash mixture into a pie crust
and bake at 375° for a long time because it never seems to get firm.
Finally take it out when the crust is brown and let it firm up (and
become less lemony) in the fridge for a day.  Then, feed it to
Jonathan.  Jonathan will say “THIS IS THE BEST PIE I HAVE EVER EATEN

adapted slightly from here:


Tortilla Soup with Chicken and Lime

Filed under: Soup — Tags: , — Kate @ 11:55 am

This is Tortilla Soup I made with Meg last year sometime and really enjoyed.  The link was here: http://www.cooks.com/rec/doc/0,1749,156188-230192,00.html

3 c. chicken stock
1 each lime, juice of
1/4 c. tomato juice
1/2 each Jalapeno, chopped
1/2 c. cilantro, chopped
1 each green onion, chopped
1/4 lb. chicken breast, boneless and skinless
1 6 in. yellow corn tortilla
1 6 in. blue corn tortilla
1 6 in. red chile corn tortilla
2 c. corn oil
1/4 c. hominy (cooked)
1 each Avocado (diced small)
1/2 c. Queso Asadero or Jack cheese (shredded)
1/2 tsp. ground black pepper
Salt to taste

Simmer chicken stock, tomato and lime juices with the jalapeno, cilantro and green onion for 45 minutes. While simmering; grill the chicken until cooked all of the way through, then dice into small cubes. Heat corn oil in a sauce pot to 360 degrees. Cut tortillas into small julienne strips and cook in the corn oil until crispy. Strain soup and place in cups with the diced chicken and hominy. Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired.

Curried Rice and Quinoa Salad

Filed under: Salad — Tags: , — Kate @ 11:53 am

The New York Times published this recipe and I love quinoa, so I made some and I liked it.  It doesn’t seem to keep really well though — this is one that’s best fresh.  And what accounting gives them “yeilds six servings”??!  It was two, as a side dish.  I left out the Mayonnaise too, since I didn’t have any.

3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked

1/2 cup quinoa, preferably red quinoa, cooked

1/4 cup toasted almonds, coarsely chopped

1 large stalk celery, diced

1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice

1/4 cup chopped cilantro

For the dressing:

1/2 cup plain low-fat yogurt or buttermilk

2 tablespoons Hellmann’s or Best Foods Mayonnaise

2 tablespoons fresh lime juice

1 teaspoon Dijon mustard

1 teaspoon curry powder

Pinch of cayenne

Salt to taste

2 tablespoons canola oil

For garnish: 1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water

1. Combine all of the salad ingredients.

2. Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.

January 6, 2010

Fried Cottage Cheese Cakes

Filed under: Breakfast,Kate's Favourites — Tags: , — Kate @ 11:57 pm

This is my mother’s recipe, reprinted exactly as she has given it to me.  This is probably my favourite food in the universe, so it is a fitting first recipe for the recipe book.

2 cups creamed cottage cheese (preferably 4%)
½ cup dehydrated potato flakes
2 eggs
1/8 teasp. salt
1/3 cup sugar
½ teasp. grated lemon rind
1/3 cup raisins
1 cup sifted flour

Mix ingredients in the order given
Drop by large spoon into pan prepared with margarine for frying.

Keep warm in ovenproof dish and serve with
powdered sugar, syrup or preserves as accompaniment

Or (preferably) serve with fresh, stoned, lightly stewed prune plums*

* Kate used to call these “juicies”

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