Recipes
Go4 Girl's Go-To Meatballs
1 lbs (500 g) ground beef
1 egg
1/4 cup breadcrumbs or panko
1/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt and pepper
Place all ingredients in a bowl and mix with your hands or a spoon.
Roll tablespoon into a ball.
Bake in the oven at 425 for 15 minutes.
OR
You can drop directly into your bubbling sauce and they will be moist and juicy.
1 egg
1/4 cup breadcrumbs or panko
1/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt and pepper
Place all ingredients in a bowl and mix with your hands or a spoon.
Roll tablespoon into a ball.
Bake in the oven at 425 for 15 minutes.
OR
You can drop directly into your bubbling sauce and they will be moist and juicy.
Go4 Girl's Spanish Paella
1 fiora pepper
1 onion or a piece of leek
1 tomato
300 g fish bones
5-6 head prawns with shells on
8 mussels (cleaned)
12 clams (cleaned)
1 cuttlefish or squid (cut into squares or rings)
850 ml fish stock
2 cloves of garlic (finely chopped)
2 grated tomatoes
1 tsp paprika
100 g green beans/peas
1 small red pepper (seeded and chopped)
A pinch of saffron powder
Olive oil
Salt to taste
Fish Stock
It's so important to prepare a good fish stock when cooking paella. You can use any white fish or just it's bones and heads. We like using monkfish bones but you can use any non-oily fish. Stir-fry 1 some prawn heads and squash them to get all their flavour. When the head prawns are golden add one fiora peppers (seeded), lower the head and cook for 1 minute until you can smell its delicate aroma. Then add the monkfish bones, one peeled onion or leek, one tomatoe and 1 litre of water. Let it cook for maximum 30 minutes. Strain it using a colander and you will get a wonderful fish stock to make paella.
Paella
Heat 3 tbsp of olive oil in paella pan, fry the prawns for a minute and leave them to one side. In the same pan fry the cuttlefish/squid for 2 minutes. Add the red pepper, green beans and clams and cook for 2 minutes more. Then add the garlic and the grated tomatoes and cook until it becomes brown. Put the paprika, saffron and rice in the pan and cook for a minute before adding the (boiling) fish stock.
Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. Then put the prawns back into the pan and mussels (already cooked) cook for 5 minutes more and removed from the heat. Leave the dish to rest for 5 minutes before serving covered with a clean kitchen rag, serve and enjoy it!
1 onion or a piece of leek
1 tomato
300 g fish bones
5-6 head prawns with shells on
8 mussels (cleaned)
12 clams (cleaned)
1 cuttlefish or squid (cut into squares or rings)
850 ml fish stock
2 cloves of garlic (finely chopped)
2 grated tomatoes
1 tsp paprika
100 g green beans/peas
1 small red pepper (seeded and chopped)
A pinch of saffron powder
Olive oil
Salt to taste
Fish Stock
It's so important to prepare a good fish stock when cooking paella. You can use any white fish or just it's bones and heads. We like using monkfish bones but you can use any non-oily fish. Stir-fry 1 some prawn heads and squash them to get all their flavour. When the head prawns are golden add one fiora peppers (seeded), lower the head and cook for 1 minute until you can smell its delicate aroma. Then add the monkfish bones, one peeled onion or leek, one tomatoe and 1 litre of water. Let it cook for maximum 30 minutes. Strain it using a colander and you will get a wonderful fish stock to make paella.
Paella
Heat 3 tbsp of olive oil in paella pan, fry the prawns for a minute and leave them to one side. In the same pan fry the cuttlefish/squid for 2 minutes. Add the red pepper, green beans and clams and cook for 2 minutes more. Then add the garlic and the grated tomatoes and cook until it becomes brown. Put the paprika, saffron and rice in the pan and cook for a minute before adding the (boiling) fish stock.
Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. Then put the prawns back into the pan and mussels (already cooked) cook for 5 minutes more and removed from the heat. Leave the dish to rest for 5 minutes before serving covered with a clean kitchen rag, serve and enjoy it!
Go4 Girl's Peanut Butter & Jelly Cookies
*If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by ¼ cup (60 mL)
½ cup unsalted butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
1 egg
½ tsp vanilla
2/3 cup natural peanut butter
1 ½ cups all-purpose flour
½ baking soda
¼ tsp salt
½ grape jelly
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy, beat in egg and vanilla. Beat in peanut butter.
Whisk together flour, baking soda and salt, stir into peanut butter mixture in 2 additions.
Drop by level tablespoons (15 mL), about 2 inches (5 cm) apart, onto greased or parchment paper – lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to ½ inch (2 cm) thickness. With a back of a small spoon, make indent in centre of each, fill each with about ½ tsp (2 mL) jelly.
Bake in 350 degree F oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks.
½ cup unsalted butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
1 egg
½ tsp vanilla
2/3 cup natural peanut butter
1 ½ cups all-purpose flour
½ baking soda
¼ tsp salt
½ grape jelly
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy, beat in egg and vanilla. Beat in peanut butter.
Whisk together flour, baking soda and salt, stir into peanut butter mixture in 2 additions.
Drop by level tablespoons (15 mL), about 2 inches (5 cm) apart, onto greased or parchment paper – lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to ½ inch (2 cm) thickness. With a back of a small spoon, make indent in centre of each, fill each with about ½ tsp (2 mL) jelly.
Bake in 350 degree F oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks.
Go4 Girl's Pizza Dough
5 cups flour, divided
1 cup Kraft 100% Parmesan Grated Cheese
1 tsp quick-rise instant yeast
½ tsp salt
2 cups cold water
¼ cup olive oil
Mix 4 cups flour, cheese, yeast and salt in large bowl. Add water and oil, stir until mixture forms a soft dough. Knead on lightly floured surface 5 min. or until dough is smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap, let stand 15 min.
Place each remaining dough piece in separate re-sealable freezer plastic bag that has been sprayed with cooking spray. Seal bags, refrigerate up to 2 days or freeze up to 3 months. If freezing dough, thaw in refrigerator before using.
To make pizza: Heat oven to 450 degrees F. Roll dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching to fit. Let stand 10 min. Spread with desired sauce, top with desired toppings. Bake on bottom oven rack 17 to 18 min. or until crust is golden brown.
1 cup Kraft 100% Parmesan Grated Cheese
1 tsp quick-rise instant yeast
½ tsp salt
2 cups cold water
¼ cup olive oil
Mix 4 cups flour, cheese, yeast and salt in large bowl. Add water and oil, stir until mixture forms a soft dough. Knead on lightly floured surface 5 min. or until dough is smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap, let stand 15 min.
Place each remaining dough piece in separate re-sealable freezer plastic bag that has been sprayed with cooking spray. Seal bags, refrigerate up to 2 days or freeze up to 3 months. If freezing dough, thaw in refrigerator before using.
To make pizza: Heat oven to 450 degrees F. Roll dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching to fit. Let stand 10 min. Spread with desired sauce, top with desired toppings. Bake on bottom oven rack 17 to 18 min. or until crust is golden brown.
Go4 Girl's Scallop Potatoes
6 Yukon Gold potatoes
1 Small onion sliced
Sauce
¼ cup butter
¼ cup all-purpose flour
1 tsp salt
½ tsp pepper
½ tsp pepper
½ tsp dried thyme or marjoram
2 ½ cups milk
Sauce
In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring for 1 minute. Gradually whisk in milk; cook, whisking constantly for 5 to 8 minutes or until boiling and thickened. Set aside.
Peel and thinly slice potatoes. Layer one-third in greased 8” (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top. Cover and bake in 350 degrees F oven for 1 hour. Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.
1 Small onion sliced
Sauce
¼ cup butter
¼ cup all-purpose flour
1 tsp salt
½ tsp pepper
½ tsp pepper
½ tsp dried thyme or marjoram
2 ½ cups milk
Sauce
In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring for 1 minute. Gradually whisk in milk; cook, whisking constantly for 5 to 8 minutes or until boiling and thickened. Set aside.
Peel and thinly slice potatoes. Layer one-third in greased 8” (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top. Cover and bake in 350 degrees F oven for 1 hour. Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.
Go4 Girl's Cherry Cheesecake French Toast
3 eggs
2/3 cup milk
2 tbsp granulated sugar
¼ tsp almond extract
1/3 cup light cream cheese, softened
1 tbsp amaretto or orange juice
8 slices egg bread (challah) or French bread (about V2 inch/1 cm thick)
1/3 cup cherry jam
¼ toasted slivered almonds (optional)
2 tbsp icing sugar (optional)
In large shallow bowl, whisk together eggs, milk, half of the granulated sugar and the almond extract; set aside.
In small bowl, mix cheese, remaining granulated sugar and amaretto; spread over bread. Spread cherry jam over 4 of the slices; sandwich with remaining bread, cheese side down, pressing firmly.
Dip each sandwich into egg mixture, turning to soak. Place on greased rimmed baking sheet; pour any remaining egg mixture over top. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Bake in 375°F (190°C) oven, turning once, until golden, 25 minutes. Sprinkle with almonds and icing sugar (if using). Makes 4 servings.
2/3 cup milk
2 tbsp granulated sugar
¼ tsp almond extract
1/3 cup light cream cheese, softened
1 tbsp amaretto or orange juice
8 slices egg bread (challah) or French bread (about V2 inch/1 cm thick)
1/3 cup cherry jam
¼ toasted slivered almonds (optional)
2 tbsp icing sugar (optional)
In large shallow bowl, whisk together eggs, milk, half of the granulated sugar and the almond extract; set aside.
In small bowl, mix cheese, remaining granulated sugar and amaretto; spread over bread. Spread cherry jam over 4 of the slices; sandwich with remaining bread, cheese side down, pressing firmly.
Dip each sandwich into egg mixture, turning to soak. Place on greased rimmed baking sheet; pour any remaining egg mixture over top. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Bake in 375°F (190°C) oven, turning once, until golden, 25 minutes. Sprinkle with almonds and icing sugar (if using). Makes 4 servings.
Go4 Girl's Raisin Oatmeal Cookies
Crisp or chewy, the choice is yours
3/4 cup butter, softened
1 cup lightly packed brown sugar
½ cup granulated sugar
1 egg
2 tbsp water
2 tsp vanilla
2/3 cup ROBIN HOOD Whole Wheat Flour or Substitute ROBIN HOOD All-Purpose Flour
¾ tsp baking soda
1 tsp cinnamon
3 cups ROBIN HOOD or OLD MILL Oats
1-1/2 cups SUN-MAID® Raisins
Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats and raisins.
Drop dough by heaping tablespoonfuls onto greased baking sheets. Press flat for crisp cookies, leave mounded for chewy cookies.
Bake at 350°F for 12-15 minutes or until edges are golden brown.
DO NOT OVERBAKE. NUTRITIONAL TIP: ROBIN HOOD Whole Wheat Four contains the same amount of bran as nature puts in a kernel of wheat.
A 100 g (3/4 cup) serving contains 11 g of dietary fiber
3/4 cup butter, softened
1 cup lightly packed brown sugar
½ cup granulated sugar
1 egg
2 tbsp water
2 tsp vanilla
2/3 cup ROBIN HOOD Whole Wheat Flour or Substitute ROBIN HOOD All-Purpose Flour
¾ tsp baking soda
1 tsp cinnamon
3 cups ROBIN HOOD or OLD MILL Oats
1-1/2 cups SUN-MAID® Raisins
Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats and raisins.
Drop dough by heaping tablespoonfuls onto greased baking sheets. Press flat for crisp cookies, leave mounded for chewy cookies.
Bake at 350°F for 12-15 minutes or until edges are golden brown.
DO NOT OVERBAKE. NUTRITIONAL TIP: ROBIN HOOD Whole Wheat Four contains the same amount of bran as nature puts in a kernel of wheat.
A 100 g (3/4 cup) serving contains 11 g of dietary fiber
Go4 Girl's Buttermilk Biscuits
1 cup of all-purpose flour
1 tbsp granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup cold butter
1 cup buttermilk
1 egg
In bowl, combine all dry ingredients and whisk together. Using pastry blender or 2 knives, cut in cold butter until mixture resembles coarse crumbs.
In separate bowl, whisk buttermilk and egg and pour over flour mixture and stir with form to make soft dough. With lightly floured hands and on floured surface, press dough into ball; knead gently 10 times. Pat into 10 x 7 inch rectangle and cut into 12 squares.
Place on parchment paper-lined or flour-dusted baking sheet. Bake in centre of 400 degree oven until golden (12-15 minutes).
1 tbsp granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup cold butter
1 cup buttermilk
1 egg
In bowl, combine all dry ingredients and whisk together. Using pastry blender or 2 knives, cut in cold butter until mixture resembles coarse crumbs.
In separate bowl, whisk buttermilk and egg and pour over flour mixture and stir with form to make soft dough. With lightly floured hands and on floured surface, press dough into ball; knead gently 10 times. Pat into 10 x 7 inch rectangle and cut into 12 squares.
Place on parchment paper-lined or flour-dusted baking sheet. Bake in centre of 400 degree oven until golden (12-15 minutes).