The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Wednesday, September 10, 2008

Gloria's Island Chicken

My sister-in-law Gloria, who was born in Morroco, gave me this recipe many years ago. I love it and the only change I made was to use white wine in place of the water it calls for.

I am putting this recipe online as a tribute to Gloria who passed away very suddenly in May 2008. I miss her and whenever I make this dish I think of her and the first time she served it.

Ingredients

5 onions
1 whole roasting chicken
3 Tbsp hot water
2 Tbsp Olive Oil
2 Tbsp honey
1 Tbsp vinegar
1 Tbsp coriander
salt & pepper

1 1/2 oz raisins
1/2 cup water (I use white wine instead)

Cut the onions into 4 chunks. Brown them in a bit of olive oil. Add 3 Tbsp hot water. Now brown the chicken separately in the olive oil. Add the onions, honey, vinegar, coriander, salt and pepper to the chicken.

Place everything in an oven-proof pan, do not cover, and put in a warm oven for 12 minutes. Add 1/2 cut hot water (or white wine) and the raisins. Cover and cook for 1 3/4 hour at 375'

Note: I used chicken breasts for the photos you see here. 4-6 breasts replaces the roasting chicken but reduce the cooking time by 30 minutes.

Serve warm with rice and a salad or green vegetable. This dish has a lovely subtle flavour.

Monday, September 8, 2008

Tyler's Best Banana Muffins

Ollies Yummy in Your Tummy: Banana Muffins
The original banana muffin recipe came from a former boss, a school principal. I've changed it over the years to suit my family. Every Saturday I used to make 2 dozen of these muffins to see us through the week. My son Tyler always helped. Finally at age 10 (in Grade 6) he tackled the recipe entirely on his own (except for putting in and taking out of the oven).

The first time he made them on his own, he couldn't read my writing and thought it called for 3 to 4 cups of sugar. When he doubled the recipe he put in 8 cups of sugar. In reality I'd written 3/4 of a cup.... We had quite a mess in the oven as the muffins turned to candy and overflowed. So I call these Tyler's Best Banana Muffins. After the first disastrous experience, he baked delicious muffins for the family every Saturday.

Here is the recipe for 2 dozen muffins

Wet Ingredients

In a large bowl put 3 large ripe bananas, 1 1/2 cup sugar, 2 beaten eggs, 1/3 cup of melted butter, and 1/3 cup applesauce. Mix these with a large fork. Do NOT use an electric beater!! Keep the bananas a little chunky, you don't want mush.

Dry Ingredients

In a smaller bowl put 3 cups of flour, 1/2 tsp salt, 2 tsp baking soda and 2 tsp baking powder. Mix well with a spoon or spatula.

Pour dry into wet and mix with a large spoon or spatula until there are no white bits. Do not use an electic beater, you must mix this by hand.

Grease muffin pans for 24 muffins, or use the paper muffin inserts. I use a spray canola oil to grease my pans

Bake in a pre-heated 350' oven for 20 minutes. Watch these carefully after the first 15 minutes as they can dry out or turn brown very quickly. Make sure the oven rack is mid-way up the oven

Note: Sometimes I replace a bit of the flour mixture with 1 tbsp soya milk powder and as much spelt flour as suits my fancy that day.

Saturday, September 6, 2008

Ollie's Broccoli Bean Salad

This is an easy to make Broccoli-Bean-Tomato Salad. Make it spicy or mild, it's your choice


Ingredient list

2 fresh tomatoes or 12 cherry tomatoes or a 14 oz. can of diced tomatoes (you only need 1 cup from this)
2 cloves of garlic
1 14 oz can of white beans
salt and pepper
cumin
hot pepper flakes
goat's milk parmesan cheese

Here's what you do:

Pour 2 tbsp of olive oil in a deep fry pan or wok. On medium heat stir in 2-4 minced cloves of garlic. Let it heat for about one minute then add 1 large head of broccoli, rinsed and coarsely chopped. Add a little salt and pepper and if you like spicy, add some hot pepper flakes. You can also add a bit of cumin (about 1/2 tsp) Stir fry for 5 minutes or until broccoli is slightly wilted.

Remove the broccoli to a casserole or serving dish.

Now you can either use fresh tomatoes or you can cheat and used canned diced tomatoes. If you are using fresh, put about 1 tbsp. olive oil in the wok and add 2 chopped tomatoes or the dozen cherry tomatoes. Stir fry for about 7 minutes. Then add one 14 oz. can of white beans which have been rinsed and drained. Stir fry for about 3 minutes then remove from heat and pour over the broccoli.

If you are using canned diced tomatoes, use a slotted spoon to remove about 1 cup of tomatoes from the can. Put them in the fry pan and heat with one 14 oz. can of white beans which have been rinsed and drained. Stir fry for about 3 minutes then remove from heat and pour over the broccoli.

Sprinkle goat's milk parmesan cheese on top. Serve hot.

Tuesday, September 2, 2008

Roast Chicken with Vegetables

I love this dish. It's so easy and yummy! Plus there are leftovers which is always a bonus.

To make this supper for your family, you will need the following:


1 roasting chicken, whatever size you like. We use our own farm-fresh meat chickens, but you can also purchase a roast chicken from the grocery store

carrots cut into medium size chunks
Potatoes cut into medium size chunks
2 onions, quartered

Fine herbes, salt, pepper
White wine

Place the chicken in a large roasting pan. Pour 1 cup of white wine over. Wash and prepare the carrots and potatoes, then place them around the chicken. Put in the onions, then sprinkle with generous amount of fine herbes, salt and pepper to taste.

Cover then cook in a 350' oven using the formula of 25 minutes per pound. For the last 30 minutes of cooking you need to remove the lid.

You can see what the chicken should look like when cooked but not dry! The skin should be nicely browned, the legs falling apart slightly.

You can add any other vegetables you like, my family prefers the simplicity of carrots and potatoes.

I save the chicken carcass and the liquid to make chicken soup. You can make a gravy out of the liquid if you prefer.