Wednesday, 17 September 2014

Fall squash soup

1 acorn squash
1 butternut squash
1 sweet potato
1 large onion
2 ribs celery
2 carrots
1 clove garlic
4 cups stock    vegetable or chicken
1 cup milk or cream
1/4 tsp fresh grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp salt
1 tsp pepper
3 tbsp olive oil

cut the squash in half and remove seeds
cut sweet potato in half
peel onion and quarter it
leave garlic in skin
peel carrots and cut in half
cut celery in half
place all veggies on a large cookie sheet and drizzle with olive oil
sprinkle with cinnamon,nutmeg,cloves,salt and pepper

Roast for 35-40 mins  at 350 degree oven

remove squash and potato and garlic from skin and place in a blender with carrot,celery,onion
add 1/2 cup cream and blend you may have to do this in 2 parts. (1/2 cup cream each time)
add to warm stock in a soup pot
mix together, warm through


I like to top this with my sweet and spicy toasted pine nuts

Hearty mushroom and lentil soup

1 onion chopped
4 cup mushrooms (I leave a cup of buttons whole for texture)
2 tbsp butter
4 cup stock (I used chicken but you can use veggie)
1 cup cream
1 tsp corn starch
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 grated carrot
1/2  cup red lentils (rinsed)

Heat butter in pan
Add onions and mushrooms
Fry for 10-15 mins
Add grated carrot,salt,pepper,Italian seasoning
Stir together
Add stock. Bring to a boil
Reduce heat to a simmer for 20 mins
Stir cornstarch and cream together
Add to pot.
Stir for a minute or two on low heat.


Sunday, 14 September 2014

Triple chocolate cookies

Bake 10-12 mins    350 degrees    makes 48 cookies

1 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cup  flour
1/2 cup cocoa
1/4 tsp salt
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chunks

beat together sugar,butter,brown sugar,vanilla
add eggs and mix
Add dry ingredients
stir together and then add chocolate chunks,chips
stir until all ingredients are just combined.

Drop by spoonful onto parchment paper lined cookie sheets

Creamy Carrot Soup

Remember to keep all veggies around the same size so it cooks evenly

1 tbsp olive oil
6 carrots peeled and chopped
1 rib of celery chopped
1 onion peeled and chopped
1 bay leaf
2 parsnips peeled and chopped
1/2 sweet potato peeled and chopped
1 potato peeled and chopped
1 tsp salt
1 tsp pepper
1 clove garlic minced
1 tsp thyme, rosemary
1/4 tsp cayenne   optional
2 cups low sodium chicken stock
1 cup of milk or half/half cream

heat oil in soup pot
add onions,garlic   cook on medium heat for 8 mins
add carrots,celery,potato,sweet potato
add all spices
stir and cook 10 mins
add chicken stock  cook for 20-25 mins  until all veggies are soft
Remove bay leaf
Put veggies and half the stock in a blender and puree
place back into soup pot
bring to a soft boil and then remove from heat
stir in milk or cream
warm on low heat  DO NOT BOIL

serve with fresh salsa or creamy goat cheese

Friday, 12 September 2014

Hungarian Bean soup Great soup for a cold day

1 1/2 cup dried beans   I use white beans but you can use any dried bean
2 tbsp vegetable oil
2 onions chopped
2 cloves garlic  minced
2 tbsp tomato paste
4 tsp Hungarian paprika
1 bay leaf
1 zucchini grated
2 carrots chopped
2 rib celery
3/4 tsp  salt.
3/4 tsp pepper
5 cups vegetable stock
4 cup water
1/2 tsp red chili flake   optional
1/2 lb chopped bacon    You can leave it out if you are making a vegetarian dish

soak beans in 4 1/2 cup water over night and drain
in soup pot put oil and bacon in and fry for 8-10 mins  (remove from pot)
add onions and cook until onions turn clear
add carrots,celery,garlic,zucchini
cook for 6 mins, add tomato paste
Add beans, bay leaf, water,stock,bacon
Bring to a boil and reduce heat
Simmer for 1 hr.


This soup freezes great

Toasted Oat Granola Bars

350 degree  20-25 minutes

3 cup large flake oats
1/2 cup shredded sweetened coconut
1/2 cup dried cranberries
1/2 cup dried raisins
1/2 cup dried mixed fruit
1/2 cup sunflower seeds  unsalted
1/2 cup hemp heart seed
2/3 cup butter
2/3 cup brown sugar
1/4 cup liquid honey
1/4 cup corn syrup    ( I just use honey)  1/2 cup
1/2 tsp vanilla

in a large non stick skillet  add coconut and hemp heart seed and lightly toast. about 4 minutes
stir dried fruits,seeds and toasted seeds and coconut, oats in a bowl

in the skillet bring butter,honey,brown sugar to a simmer for 2 minutes  stirring constantly.
remove from heat and stir in vanilla.
let cool for 1 minute
Pour over the oat,fruit,seed mixture  and stir

pour into a parchment lined cake pan, press together
Bake for 20-25 mins
let cool and cut into bars.

No Nuts so safe for school

Carrot Oatmeal Muffins

375 degree   20 minutes

1 1/2 cup flour
1 cup quick oats
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1 cup milk
1 egg
1 carrot grated
1/4 cup veg oil   ( I use coconut oil)
1 tsp vanilla

1/2 cup chopped nuts or mix of raisins/nuts   I like sunflower seeds and dried cranberries

in a large bowl whisk dry ingredients together

in a smaller separate bowl whisk egg,oil,milk,vanilla

pour wet ingredients into bowl with dry ingredients, add carrot and nuts
Stir together until mixture is just moistened.
Spoon into lined muffin tins

Bake  and enjoy

You can replace the carrot with grated apple or zucchini. or add all 3 and reduce the milk by 1/4 cup.

Wednesday, 10 September 2014

Canned Salsa

12 cup  peeled chopped tomatoes
2 cups chopped celery
2 cups chopped onion
2 cups green pepper
2 cups red pepper
2 jalepenos seeded and minced

1/4 cup pickling salt

put tomatoes,onions,celery into a roaster sprinkle with salt and let stand covered for 12 hours.

drain and put in stock pot with
2 cans tomato paste
2 tsp cumin
2 tsp corriander
2 tsp dry mustard
2 tsp mustard seed
3/4 cup sugar
2 3/4 cup white vinegar
1/4 cup rice wine vinegar
add red,green and jalepeno peppers
cook for 1 hour stirring often.
bring to a soft boil for 5 minutes and pour into sterilized jars and seal

Tuesday, 9 September 2014

Chocolate Chip Bread Pudding great dessert on a cold day plus optional flavours

8x10 casserole dish  350 degrees   45 mins

2 cups milk   ( I use 1 cup half and half,1 cup milk)
2 cups stale cubed bread   ( I buy day old bread at the bakery)
1/4 cup butter

2 eggs  beaten
1/3 cup sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup chocolate chips 
1 tsp cocoa powder

in a saucepan heat up milk (DO NOT BOIL) remove for heat
add butter, add vanilla, sugar, cocoa powder stir until sugar is dissolved
stir in bread
add in beaten eggs
pour into casserole dish
stir in 1/4 cup choc.chips and then sprinkle the rest over the top

cover with foil for 35 min
uncover and continue baking 10 more mins.

serve warm with ice cream or fresh whipped cream.

Another fantastic variation is 
Stir 1/2 cup pumpkin pie filling and 1/2 tsp cinnamon,nutmeg  (instead of the chocolate chips and cocoa).  Into your warm milk,egg,sugar mixture.
Tastes like a pumpkin pie without all the work.
So freaking good.

Apple Oat Squares Another fall favorite

9x13 pan   350 degrees  25-30 mins

1/2 cup butter
3/4 cup flour
3/4 rolled oats

1 can sweetened condensed milk
1 cup sour cream
1 cup peeled sliced apples
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp nutmeg

melt butter and stir in flour and oats
press into 9x13 pan bake 5-8 mins

combine sour cream and sweetened milk together
pour over crust
arrange apple slices over filling mixture
sprinkle with cinnamon/nutmeg and nuts

Bake for remaining time 20-25 mins

cut into bars

Serve warm with vanilla ice cream or cooled in the kids lunches.

Carrot Cake My daughter Kenzie's way

350 degree  35-45 mins

1 cup sugar
1 cup butter or oil
3 eggs
2 cups grated carrot
2 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg

cream oil/butter and sugar
Beat in eggs
add vanilla
add baking powder,soda,cinnamon,nutmeg
cream together
add flour mix well
add carrots
mix well
I line my pan with parchment paper

option 1/2 cup chopped nuts/raisins

pour batter into pan
bake 35-45 mins

cream cheese frosting

4 oz soft cream cheese
1/4 cup butter  room temp
2 cup icing sugar
1/2 tsp vanilla
1 tbsp milk or cream if needed

cream the cheese
add butter
add icing sugar and vanilla
 chill until ready to frost the cake or cupcakes

Beet soup with harvest and fall in the air................................

2 cups beef stock
2 cups boiling water
1/2 lb of smoked pork  ( bacon or hot italian sausage)
1 tbsp salt
4 cubed peeled potatoes
1 cup chopped onions
2 carrots peeled and grated
1/2 cabbage shredded
3 tbsp chopped fresh dill
8 medium beets peeled and shredded
1 can tomatoes  or 2 cups crushed fresh without skin

add meat into a soup pot and fry with onions for 6-8 mins
add potatoes,beets,tomatoes,cabbage,carrots

mix well, add water,stock,salt,dill

simmer for 1 hr.
I put this soup in large quart jars and seal, you may also put in freezer bags once it is cooked and cooled.

Cinnamon cookies

350  for 8-12 mins    until lightly golden brown

2 cup flour
1/4 tsp salt
2 tsp baking powder
2 tsp cinnamon
1/2 cup butter
1 cup sugar
1 tsp vanilla
2 beaten eggs

cream butter and sugar together
add cinnamon,salt,vanilla,baking powder
stir together
add eggs  cream together
add flour mix well

I drop this dough on to a cookie sheet with a tsp but you can also put it in wax paper and roll it up and refrigerate. once chilled  you can slice and bake

Another great baked bean recipe

large oven crock

1 1/2 cup white beans  soaked over night in cold water drain
1/4 cup chopped onion
1 lb bacon chopped   ( I partially cook in a fry pan first)
1/3 cup brown sugar
1 tsp dry mustard
2 tbsp molasses
1 tsp salt
1/2 cup ketchup
1 1/2 cup tomato juice

Bring beans to a boil in enough water to cover them for 15 mins. Drain
put beans, bacon,onions,mustard,salt,ketchup molasses,brown sugar and mix well
add tomato juice and mix well
Bake at 300 degrees for 2 hrs. add 1/2 of hot water if too dry or beans are not completely covered.

I put in bags in the freezer once cooked and cooled.
1 use a medium freezer bag, perfect size for my family.
You will never buy can Brown Beans again.

Chili sauce

8 cup ripe tomatoes chopped and skinned
2 cups chopped onion
6 cup chopped celery
2 green peppers seeded chopped
2 red peppers seeded and chopped
1/2 cup pickling salt
2 cups vinegar
2 tbsp mustard seed
1/4 tsp cayenne pepper
4 cups sugar
1 cup water

put tomato,celery,onion,peppers in a roaster and sprinkle with pickling salt

let stand and drain after 8 hrs
combine vegetables, vinegar,sugar,water,cayenne,mustard seed together in a stock pot and bring to a boil and then reduce to a simmer for 20 mins
bring to an easy boil and put in hot,sterilized jars. seal

Beet relish

8 cups diced cooked beets
2 hot peppers  seeded and minced
1 cup chopped onion
4 tsp salt
1/2 cup prepared horseradish
4 cup vinegar
1 1/4 cup sugar

combine all ingredients in a soup pot.
Bring to a boil and then simmer for 10 mins
Pour into clean,sterilized jars and seal
For best results let sit for 10 days before use.
I store all my canning in a dark cool but never cold place

Chow Chow spicy green tomato relish

25 medium green tomatoes  take off core spot  cubed
2 cup chopped onion
2 jalepenos  minced seeded
1/3 cup pickling salt
3 cups vinegar
1/4 cup rice wine vinegar
3 cups sugar
1 1/2 tbsp pickling seasoning

sprinkle salt over tomatoes,onions.
Let stand 2 hrs.
in a large canning pot put sugar,vinegars,seasoning on low heat until sugar is dissolved.
add drained tomato,onion mix and jalepenos
bring to a boil for 5 mins reduce heat and let simmer for 20 mins.

heat jars and rings in a roaster of boiling water.

Bring chow chow to an easy boil and fill jars.

wait 7 days before using. ,make sure your jars seal. I turn each jar upside down for a 30 count and then turn right side up. I have never had a jar not seal.

Sunday, 7 September 2014

Busy canning..…..

Chow chow. (Spicy green tomato relish)
Apple sauce
Sweet and spicy pickles
12 large bags of apples (peeled cord froze)
8 large apple pies
6 small apple pies

Recipes to follow on Monday and Tuesday

Monday, 1 September 2014

Chicken in the pressure cooker

Not sure if it will be a soup or stew yet ..
2 tbsp coconut oil in the pressure cooker
3 chicken thighs bone in
2 carrots
2 celery ribs
1/2 bunch kale
5 mushrooms sliced
1 medium zucchini chopped
1/2 head cauliflower chopped
1/2 jalapeƱo chopped
1/2 onion chopped
1 clove garlic chopped
1 tsp grated ginger
1/2 can black beans drained rinsed
1 tsp pepper
1 tsp sage
2 tbsp dark soya sauce
4 cups water
Put onions,garlic chicken into bottom of cooker. In hot oil
Mix around cook 3 mins
Add all veggies,spices
Cook for 10 mins. Stir every few mins
Turn the heat up for 1 minute
Add water. Cover and lick down the lid.
Bring to a boil reduce heat
Cook 1 1/2 hours
Break down chicken
Remove bones
Add 3 handful spinach just before serving.
Serve over rice,noodles or mashed cauliflower.
Eat by its self as a hearty soup.