Monthly Archives: January 2012

Week 18 – Baked Spaghetti

Karen:  Who doesn’t like spaghetti?  (or “spaghet” as we call it at our house)  Chef Jonathan found this awesome recipe in the latest edition of the Food Network Magazine and we had to try it.  It’s cool because it’s a contest between Paula Deen and her chef son, Bobby, about two same, yet different, types of baked spaghetti..  Bobby’s is low in fat.  That’s the one I chose to make.  Now, I have to confess that I didn’t use the ground Italian chicken sausage; couldn’t find any, so I used regular pork sausage.  And I have to confess that I didn’t use Angel Hair Pasta; couldn’t find any of that, either, so I used a Capellini which is a step up in size to Angel Hair and it worked just fine. And, I didn’t measure the amount of cheese that I used but who measures cheese, anyway???  Just load it up!  So, my rendition of Bobby’s recipe is slightly different but it’s very yummy!  Now, it does take awhile to chop up all of the fresh ingredients so keep that in mind.  From the start of the recipe to the time it was out of the oven was an hour and a half.  Definately worth the effort.

Here’s a picture of mine and following is the website from the Food Network Magazine for the recipes.  Enjoy!

Chef Jonathan: I found this recipe in the new issue of the Food Network Magazine, and I thought it would be perfect for this week. I did Paula Deen’s version of baked spaghetti, and it was amazing. I used Caparnevale Nest pasta instead of angel hair, and I simply unraveled the nests once they were “al dente”. In this recipe, I found the simmering times a bit of overkill. I would likely simmer the tomato mixture for 30 minutes next time (instead of an hour), and then 10 more after adding the ground beef (instead of 20 more). All in all, a great recipe, and I will definitely try this again.

Bobby Deen’s Light Baked Spaghetti Recipe:

Paula Deen’s Baked Spaghetti Recipe:


Week 17 – Ginger Carrot Soup

Chef Jonathan: I found this recipe in my new Food Network Magazine, and it looked so amazing that I thought we should try it for our blog. The main thing that took me the longest was the prep. You should always do this first, as part as your Mise to get it out of the way, and then you can go through the recipe, step by step without any problems. I had a very strong ginger taste in my soup, which I like, but for some people it may be undesirable, so be cautious of how much you add. The only other thing I would have added to this recipe, is some 35% cream. It thickens the soup a bit, and gives a nice creamy viscosity.


Karen:  When I was a kid, if my Mom would have said to me, “We’re having carrot soup for supper,” I would have gone to my friend, Doreen’s, for the night.  But many years later, my son says to me, “Let’s make Guy Fieri’s carrot soup for our blog,” and it’s a different story.  I made it, I ate it and I liked it!  This recipe is so easy and quite tasty. My one hint would be about the ginger.  After Chef Jonathan told me he put too much in, I was careful about my amount.  I don’t think I added enough.  I put in the tablespoon that it called for but I might put in 1 1/2 tablespoons next time.  Other than that, I followed the recipe as written and it was yummy! Here’s a picture of mine – don’t you LOVE the colour?  and what follows is the link to the recipe.


Recipe for Ginger Carrot soup from the Foodnetwork website and found in this months edition of the Foodnetwork Magazine.


Week 16: Lemon Poppy Seed Loaf

Chef Jonathan: 

Wow, seems like it’s been so long since we’ve shared one of recipes with you! Well, this one is very amazing, so I think it’s worth the wait. I have made this recipe before and they always turn out amazing. I love how much liquid this recipe has, from the yogurt to the lemon juice, and I really think it makes this quickbread so moist. I baked two loaves, one in my new silicone loaf pan, and one in a glass loaf pan. Since I placed a baking sheet under the silicone one, the loaves were done at the same time, which was nice. The convenience of making a quickbread is that it can be made into pretty much any shape, including loaves, muffins, cakes, etc. This is a great and easy recipe, perfect for any occasion or season!

Karen:  This is one of my favourite recipes.  I found this years ago (somewhere) and have been making it ever since.  It’s very easy to make and just as easy to eat!  When you look at the recipe you will see some ingredients listed in parentheses. The amounts in parentheses are the original recipe amounts; the amounts beside it are the adjustments I’ve made over the years.  You can choose whichever amounts you wish and the recipe will turn out either way.  I made two more additions this last time I made the loaf; I used vanilla flavoured yogurt instead of plain and I added the juice of one lemon as well as the 1/2 C lemon juice.  I felt that the batter wasn’t lemony enough.  I like the additions.

The recipe gives many different options for baking the bread in.  This time I used a regular bread pan and 5 mini-loaf pans.  The mini loaves baked for 20 minutes; the bread for 50.  Adjust the times accordingly to what you want to use.

Have fun with this! It’s a great recipe!

Lemon Poppy Seed Loaf

Pre-heat oven to 350 degrees

Grease 2 loaf pans, a bundt pan, muffin cups or mini-loaf pans

3 C All-purpose Flour

½ t baking soda

¾ t salt

(1/2  C butter) ¾ C butter

(1 C yogurt) ¾ C yogurt

2 C white sugar

3 eggs

½ C lemon juice

3 T lemon zest

(1/4 C poppy seeds) ½ C poppy seeds

1. Sift together dry ingredients and set aside.

2. Cream together butter and sugar.  Beat in eggs one at a time.

3. Mix lemon juice and yogurt together. Add alternately with the flour mixture to the butter mixture.

4. Mix until blended. Stir in lemon zest and poppy seeds.

5. Pour into pans and smooth tops.

6. Bake for 50 minutes for loaf pans.