Cranberry Apple Chutney

Cranberries pair so perfectly with Turkey and even more my favourite...

Turkey sandwiches.

If you enjoy cranberry sauce then this simple quick chutney might become another option to try.

It is a little less sweet than regular cranberry sauce and has a hint of savoury.

It makes a beautiful hostess gift and if you make it a few weeks before the holiday and store it in the refrigerator you are ahead of the game.

• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup water
• 4 cups fresh cranberries
• 1 cup dried cranberries
• 2 large tart apples, peeled and diced
• 1 medium onion, diced
• 1/4 cup apple cider vinegar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/4 teaspoon salt

1. In a large saucepan, combine all the ingredients and bring to a simmer over medium low heat.  Stir often to keep from scorching.
2. Simmer uncovered about 30 - 35 minutes.  
3. Pour into sterilized 8 ounce jars and seal. Refrigerate until you use it.

Makes 6 cups.

Sticky Toffee Pudding

We really enjoyed this dessert while traveling in Great Britain so duplicating it for special meals here on the other side of the Pond was a fun adventure for me. It's a warm dense cake with a caramelized sauce. There are many versions of Sticky Toffee Pudding and this is one that has been successful and good. Don't let the pudding confuse you. It's not like our creamy soft pudding. This "pudding" is cake like.

Sticky Toffee Pudding

Preheat oven to 350 degrees and grease a 9 x 13 inch pan

Pudding:

1/2 cup butter
2 cups confectioners sugar (powdered sugar)
2 eggs
3 cups flour
8 ounces dates (pitted and chopped into pieces)
1 teaspoon baking soda
2 cups boiling water

Sauce:

1 cup butter
2 - 3/4 cups brown sugar
2 cups whipping cream

You will need extra whipping cream to top off the cake with when ready to serve.

Directions:

For the pudding:

Cream butter and sugar.
Beat in eggs one at a time and incorporate completely.
Fold in flour.
Put the chopped dates in a separate bowl.
Pour the boiling water over the dates and add the soda to this mixture.
Give the water time to be absorbed into the dates.
When water is mostly absorbed add the flour mixture and blend well.
Pour the mixture into prepared pan.
Bake for 40 minutes. Time may vary slightly depending on your oven.

Sauce:

Mix all ingredients and bring to a boil over medium heat.

When cake comes out of the oven poke the top of the cake evenly with many holes. Pour half of the sauce over the top of the cake evenly. Allow Sauce to soak into cake.

When ready to serve cut cake into squares and place the squares on your dessert plates. Top with remaining sauce that is hot onto the warm cake. Top with a dollop of whipped cream.

 

Remember

We must never forget the profound sacrifices of those who have died...

 those who are serving....

and the families that love them.

Today we wear a poppy on our lapel and we remember.

For your sacrifice..

for our freedom..

we thank you.

Lest we forget.

Looking forward to that day when all wars will cease.

Spelt Buns / Bread

Spelt is an ancient grain and has a really nice nutty flavor. Lately I have enjoyed using spelt flour to make my buns and bread. It doesn't work any differently than other wheat flour and has a nice taste to it. I modified my Honey Bran Bun recipe replacing the wheat and bran for spelt to make these.

• 2 cups very warm water
• 1/3 cup of honey
• 1/2 cup of olive oil, or the oil of your preference
• 7 cups of organic spelt flour 
• 2 eggs, fork beaten
• 1 tbsp. dry instant yeast (added to the flour)
• 1 tsp. salt
• 1 tablet of crushed Vitamin C* (optional)

1. Combine  honey, water oil, salt and eggs (and Vitamin C if using).
2. Add 3 cups of spelt with the dry yeast, stir well to mix.
3. Add remaining flour gradually as you are kneading to make a soft dough but not too sticky. You may need to add a little more flour as needed.
4. Knead about 8 minutes until smooth and elastic.
5. Place in a large greased bowl, turning once to grease all the dough
6. Cover with a tea towel and put into your oven with the oven light on, for about 40 minutes or until doubled in size.
7. Punch dough down and shape into buns or bread. I usually get about 3 dozen buns, or 2 loaves of bread from this recipe.
8. Let them rise on the cookie sheet or loaf pan for another 30-40 minutes.
9. Bake at 375 for about 15-18 minutes, depends on your oven and how brown you like them.  For the loaf bake for 25-30 minutes. The bread will sound hollow when you tap on it, then you will know it is done.

 * A professional baker told me a tip that they use in their bakery is to crush a vitamin C tablet and dissolve it into the water. I did that for one recipe and not for the other. The dough may have been a bit lighter in texture, but I didn't find it to be essential to have good results.  I also only had orange flavored tablets and we could not taste the flavoring in the buns at all.

Butter Pecan Pumpkin Squares

These Butter-Pecan Pumpkin Squares would be a nice alternative to Pumpkin Pie. They have a good base and the filling stays moist and is very similar to pumpkin pie filling.

Base Ingredients:

1/2 cup sugar
1-1/2 cups flour
1/2 cup butter, softened

Filling Ingredients:

1 - 15oz. can of pure pumpkin (2 cups pumpkin if you make your own)
1/4 cup milk
2 eggs, beaten
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Topping Ingredients:

1/2 cup brown sugar
2 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 350 degrees.

1. To prepare base: Combine sugar, flour and butter in a bowl with pastry cutter until crumbly. Press into 12 x 8 x 2 inch greased baking dish. Bake in preheated oven for 8 to 10 minutes until slightly browned and puffed. Set aside to cool.
2. To prepare filling: Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and salt with electric mixer until smooth. Pour over baked crust. Bake in preheated oven for 30 to 40 minutes or until slightly firm.
3. To prepare topping: Combine brown sugar and butter in small bowl with pastry blender until crumbly. Add nuts and stir to mix. Sprinkle over pumpkin filling and return to oven for about 10 more minutes until mixture is bubbly and browned.
4. Cool thoroughly before cutting into squares.
Yield: Approximately 36 squares, 2 by 2 inches.

Healthy Quinoa Salad

Some of you have asked if we ever have some healthy dishes. Here's a salad that is chopped full of powerhouse nutrients. I have joined a group of ladies this past fall, for a 7-week challenge.  No junk food nor refined sugars. Truly this has been a challenge, but I've noticed how quickly those extra pounds can sneak on.  So this week I chose kale and quinoa.  I'm very content to eat the same old, but during this time I challenged my self to eat healthier and wiser, hoping to see some beneficial results.

Kale is known as one of the powerhouse of nutrients, high in antioxidants.  Quinoa is also known as an ancient grain which is high in fiber and protein and very low in fat and it's gluten free. 

You'll notice that we only use olive oil and lemon juice for the dressing, keeping things light.

Ingredients

• 2 cups cooked quinoa
• 2 cups spinach
• 2 cups kale
• 1 cup chopped cucumber
• 1 cup cherry tomatoes halved
• 1/2 green pepper
• 1/4 cup red onions.
• 1/4 cup pure virgin olive oil 
• 1/2 freshly squeezed lemon  
• I/2 pound cooked shrimp (optional)

1. Cook quinoa as per instructions.  I cooked my quinoa in my rice cooker. 
2. Layer spinach on the bottom of the platter.
3. Chop up kale and drizzle pure olive oil on leaves.  It gives a perfect healthy shine.
4. Combine kale and spinach to form a bed of greens.
5. Spoon cooked quinoa on greens.
6. Combine cucumbers, tomatoes and onions in bowl and mix well with 1/4 cup olive oil.
7. Spread over quinoa mixture. 
8. Optional: Top with some freshly cooked shrimp.
9. Take your lemon pieces and drizzle juice over the whole salad.
10. Add your favorite seasoning spice on top.
11. Let the juices and oil marinate your salad.

It's simple, nutritious and it's paid off.

Chicken and Butternut Squash Lasagna

How many of you head to the computer when you're looking for a meal idea or for a particular recipe?

I love paging through magazines and cookbooks but find myself turning more and more often to the internet - to Pinterest or various recipe sites for ideas.

Lately, I've been intrigued by several chicken lasagna recipes I've seen on the internet 

and decided to experiment with the fall flavours of butternut squash and sage.

Here's what we had for dinner tonight.  I must say it was delicious.

1 small head garlic

1 teaspoon olive oil

2 tablespoons olive oil (2nd amount)

1 Butternut squash, peeled and seeded (I use a potato peeler)

salt and pepper

1/2 teaspoon fresh sage chopped fine (1st amount)

2 cups cooked chicken, sliced

2 cups fresh spinach

1 leek, washed, halved and sliced

2 tablespoons butter

1  1 /2 cups Ricotta cheese

1 egg beaten

1/2 cup Parmesan cheese

3 cups white sauce

1/2 cup butter 

1/2 cup flour

3 cups milk 

3/4 tsp fresh sage, chopped fine (2nd amount)

salt and pepper to taste

12 lasagna noodles, cooked al dente

sliced Mozzarella cheese

1/2 teaspoon fresh sage, chopped fine (3rd amount)

1. Heat oven to 400º F.
2. Remove outer paper skin from garlic head, slice the tips off of the whole head and place on a square piece of foil.
3. Drizzle the garlic with 1 teaspoon olive oil, gather the four corners of the foil and twist.
4. Place garlic in oven and roast for 20 minutes or until tender.
5. Cut squash into 1/4" slices and then cut again to make 1 inch pieces.
6. Toss in a bowl with olive oil and salt and pepper and 1/2 teaspoon finely chopped fresh sage.
7. Lay squash pieces on parchment paper lined baking sheet and place in oven alongside the garlic.
8. Roast squash for 12 minutes or just until tender.
9. Saute' leeks in butter until tender.
10. Mix Ricotta cheese with egg and Parmesan cheese.  Season lightly with salt and pepper.
11. Make white sauce by blending melted butter and flour, adding milk and seasoning. Stir and cook until thickened. ( I do this in the microwave)
12. When garlic is done, squeeze the cloves out of the paper skin, into the white sauce and whisk until blended.
13. In a 9"x 13" pan or two smaller pans, assemble lasagna in layers as follows:

1st layer: Spread 1/4 cup white sauce  in the bottom of the pan and cover with lasagna noodles, 

2nd layer: 1/2 of the chicken slices, spinach,  1/2 of the leeks, 1/2 of the butternut squash, 1 cup or so of white sauce

3rd layer: lasagna noodles, 1/2 of Ricotta cheese mixture, remaining chicken, squash and leeks, cover with white sauce

4th layer: lasagna noodles,, remaining ricotta cheese, white sauce 

5th layer: sliced Mozzarella cheese, 1/2 teaspoon chopped fresh sage.

  14. Cover with foil and bake in preheated 350º F oven for 40 minutes.

  15. Remove foil and continue to bake for about 20 minutes or until cheese begins to brown and the casserole bubbles.

  16. Let sit 10 minutes before cutting and serving. 

Ricotta and Spinach Packets

When I heard about these cute little packets,  I knew I had to make them. They take a little time but are easy to put together. If the packets seem like too much work just roll up crepe style. These have a savoury filling but I'm thinking sweet fillings like apple, then drizzled with a caramel sauce just before serving would be delicious too! I will have to make them again:)

Pancakes/crepes:

• 2 eggs
• 1 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried parsley flakes
• 1 cup flour

1. Mix together in order given.
2. Fry pancakes in pan, using approx 1/3 cup batter per pancake. You should end up with 6.
3. Set aside.

Filling:

• 1 cup ricotta cheese 
• 1/2 cup parmesan cheese, grated
• 1/2 cup Gouda cheese, grated
• 3/4 cup chopped spinach
• Salt and pepper to taste.

1. Mix until well blended. Divide into 6 portions. 
2. Spoon each portion of filling on each pancake and gather up the edges into packets.
3. Tie with string, or with chives if you like.
4. Place in greased baking pan,
5. Bake in 350º oven for 20 minutes or until edges are crisp.
6. Serve with your favorite white sauce. 

Pumpkin Creme Brûlée

Fall is not complete at our house without a few pumpkin desserts.

You might think that making a Creme Brûlée is tricky since it is so often served at fine dining restaurants but it is really easy and even better, is that you can make it ahead.

It is a great naturally gluten free dessert.

• 1 small pie pumpkin  or 1 1/2 cups pure canned pumpkin
• 1 1/2 teaspoons vanilla
• 3/4 teaspoon pumpkin pie spice
• 2 cups whipping cream
• 8 egg yolks
• 1/3 cup white sugar plus more for sprinkling on top to finish

1. If you are using a pie pumpkin, cut it in half, remove seeds and place face down on a baking tray that is lined with parchment paper.  Poke the pumpkin skin with a fork and bake it for about 40 minutes at 350 F.  Cool it and then process until smooth.  Measure out 1 1/2 cups.
2. Place eight 6 ounce ramekins in a large pan with sides.  Preheat oven to 350 F.  Boil water in a kettle.
3. Heat cream until steaming in a small saucepan over medium heat.
4. In a large bowl, stir together pumpkin and spices, and vanilla.
5. In another medium bowl, whisk egg yolks with sugar and slowly add heated milk while continuing to whisk. Add to the pumpkin mixture bowl and stir well.  
6. Pour through a fine sieve into a container that pours well.  A jug works well.  Pour into cups.  Add enough hot water to the pan to come half way up the sides of the cups.
7. Bake about 35 minutes until the custard is just set but still jiggly in the center.  A knife inserted into the center should come out creamy.  
8. Remove from water and cool on racks. Place plastic wrap against surface of custard.  At this point the custards can be refrigerated for several days.  Be sure the custard is well protected from air.
9. Once chilled, sprinkle surface with white sugar and using a kitchen blowtorch, heat the sugar until it begins to bubble and the surface is caramelized.  The result will be a crisp top with a creamy pumpkin custard.
10. Refrigerate up to 3 hours.

Reuben Meatloaf

I like reuben sandwiches so why not a reuben meatloaf? It's very tasty, I love the pairing of sauerkraut, ground beef, and swiss cheese in this recipe. If you wish, you can put a layer of corned beef slices on top of the sauerkraut which would add an authentic taste as in a reuben sandwich. Leftovers are great served cold for sandwiches.

• 1 1/2 pounds ground beef, I used lean
• 1 egg
• 2/3 cup bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cucumber relish
• 2 teaspoons worcestershire sauce
• 2 teaspoons dijon mustard
• 1/4 cup Thousand Island Dressing
• 1 cup sauerkraut, drained and chopped
• 1 cup grated swiss cheese, divided
• Aluminum foil

1. In a bowl, mix together the first eight ingredients.
2. Lay out a piece of aluminum foil, spray with cooking oil. Pat meat mixture onto the foil into a rectangular shape that will fit your  9" x  5" (approx) baking pan.
3. Spread with thousand island dressing, top with sauerkraut, and half of the grated swiss cheese.
4. Roll up jelly roll style, peeling away the foil as you roll. Seal the seam and ends.
5. Place in a greased baking pan.
6. Bake uncovered in a 375º oven for 50 to 55 minutes. When cooked, drain off any juices collected in pan.
7. Sprinkle the other half of the swiss cheese over meatloaf, place back in oven, and bake a few more minutes until cheese is melted.
8. Let stand 10 to 15 minutes before slicing, using a sharp knife.
9. Delicious served with mashed potatoes, creamed peas and a salad. 

Raspberry Yogurt Muffins

I'm glad I took this summer to once again pick and freeze berries and other fruits to add use in baking throughout the fall and winter months. For this batch of muffins I chose to use raspberries, but you can  substitute with rhubarb, blackberries or even peaches. I typically use plain yogourt in these muffins, but also have used the yogourt that is the same flavour as the fruit that I've added.

• 1 cup quick oats
• 1 cup yogourt, plain or the flavour of your fruit choice
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 egg
• 1 cup flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup finely crushed Shreddies cereal (if Shreddies are not available substitute with 1 cup natural bran)
• 1 1/4 cup fruit, frozen or fresh. When using a tart fruit I sprinkle the fruit with 2 tbsp of white sugar before folding into batter.

1. Stir together quick oats and yogourt and allow to sit for a few minutes.
2. Add oil, brown sugar and egg and beat well.
3. Mix together the remaining dry ingredients and just mix until blended.
4. Fold in the fruit.
5. Grease muffin tin and divide between the 12 muffin cups.
6. Bake at 400º for 18-20 minutes or until toothpick inserted comes out clean.

Apple Butter Bars

 

These bars caught my eye while looking through a recipe book because I happened to have a jar of apple butter in the fridge. I changed the amounts to suit how much apple butter I had, used large flake oats, added an egg and was pleasantly surprised by these! The apple butter gives them a nice tartness - I would also recommend any thick preserve you have available. I know there would be those in my family who would love this recipe with guava jam.

Ingredients:

• 1 cup flour
• 1 cup sugar (half brown/half white)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups large flake quick oats
• 1 egg
• 3/4 cup melted, cooled butter
• 1 cup apple butter

Method:

1. Mix dry ingredients.
2. In a separate little bowl, whisk egg and add butter
3. Stir egg and butter into dry ingredients. Set aside about 1/3.
4. Press 2/3 into greased 9X9 pan and then spread with apple butter
5. Top with left over 1/3 squeezing with hands to make crumbs. Press crumb mix down just slightly.
6. Bake at 350 F for about 35 - 40 minutes, until golden brown.
 

 
 

 

Dijon Roasted Potatoes

Dijon mustard is an ingredient that I use a lot in cooking. Adding it to soups, sauces, salad dressing, why not roasted potatoes.

• 4 cups of cubed potatoes, I prefer to leave the peel on my potatoes but this time the potatoes where not the freshest so I peeled them
• 2 heaping tablespoon of dijon mustard (grainy mustard tastes nice too) depending on how much mustard flavor you like. 
• 3 tablespoons of olive oil
• salt and pepper to taste

1. Mix the oil, mustard in a large bowl.
2. Add the cubed potatoes stirring them to make sure the oil covers them well.
3. Salt and Pepper to your personal taste.
4. Bake at 425 degrees for 30-40 minutes, on a lightly greased shallow pan in a single layer, turning them once half way through the cooking time to ensure a nice brown color.

The flavor of the mustard is very mellow and gives the roasted plain potato a nice taste.

Lazy Linguine for Two

One-dish pasta recipes having been making the rounds on pinterest recently. Most serve four to six...and since there are just two of us for most meals...I decided to try a pared down version recently.  My husband is wondering when I will be serving it again! How much simpler can it get...than throwing everything into one pot and having it on the table a short while later?

• 6 oz. linguine (half of 12 oz / 375 gr package)
• 1 cup grape tomatoes, halved
• 1 small onion, julienned (cut in strips lengthwise)
• 2 cloves garlic, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 2 1/4 cups water or vegetable broth
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese, for  serving

1. Place pasta, tomatoes, onion, garlic, and basil in a skillet or stock pot.
2. Add water or broth and olive oil.
3. Sprinkle with pepper flakes and salt.
4. Bring to a boil over medium-high heat.
5. Reduce heat and simmer for about 10 minutes (stirring frequently)...or until most of the liquid has evaporated.
6. Season to taste with salt and pepper, stirring to distribute juices evenly.
7. Dish into two pasta bowls.
8. Drizzle with additional olive oil, if desired.
9. Garnish with Parmesan cheese.

 * Double or triple the recipe to serve four or six.

Enjoy!

French Toast Sticks

Like so many other foods it's all in how you slice and serve up french toast that adds something new to an old family favourite. The secret to any good french toast is day or two old thick sliced bread. I like using either french bread or Texas Toast bread which is a thick pre sliced loaf of bread found in the bakery department of many super markets. Once these are crisped up to perfection you can pick them up and dip in your favourite syrups or use a fork and knife. These just might be a fun lunch box alternative for the kids. Cold french toast with a little container of syrup, honey or jam may be just the thing that puts a smile on their little faces.

• 4-6 thick slices of bread, cut into approximately 1" strips
• butter to lightly grease grill
• 4 eggs
• 2 tbsp milk
• 1 tsp vanilla
• 1/2 tsp cinnamon
• dash of salt
• syrup of your choice

1. Slice bread.
2. In a large jar shack together eggs, milk, vanilla, cinnamon and salt.
3. Turn grill or non stick pan to medium heat and add just enough butter to very lightly coat bottom.
4. Pour egg mixture into a pie plate.
5. Dip each bread stick into the egg mixture and place on hot griddle or pan, turning as they brown until all 4 sides are nice and golden, as they firm up.
6. Serve immediately with your favourite syrup.

Savoury Cheese and Herb Muffins

Do any of you  remember the old Five Roses Cookbook?  

It was put out by the Five Roses Flour Company of Canada and was, 

I think, one of the first cookbooks I owned.  

As you can see the back cover is torn and the front cover has disappeared completely. 

 It was a good basic cookbook and one of the recipes I used to make often was Cheese Muffins.
I've tweaked the recipe to include saute'ed onions and herbs and buttermilk.

They are a good accompaniment to a casserole or soup supper.

• 1/4 cup finely chopped onion
• 1 teaspoon oil or butter
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 cup shredded cheddar cheese
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup buttermilk
• 1/4 cup melted butter
• 2 eggs

1. Saute' onion in a little butter or oil just until tender.  Set aside to cool.
2. Chop fresh herbs and shred cheese and set aside.
3. Place all dry ingredients in a mixing bowl.
4. Add cheese and herbs and toss with flour mixture.
5. In a small bowl, whisk together buttermilk, melted butter and eggs.
6. Make a well in the middle of the dry ingredients and add liquids.
7. Mix lightly only until all ingredients are combined.  The batter will be somewhat stiffer than most muffin batters.
8. Fill lightly greased muffin cups 2/3 full.
9. Bake at 400º F for 15-20 minutes.

Pear Crumble

We have a pear tree on our property that produced lots of pears this year and this is one of the recipes that I made to use some of the pears up.

 This is a simple to make recipe with the preparing of the pears taking the most time in the process.

Ingredients:

• 2 cups brown sugar
• 2-1/2 cups quick oats
• 2 cups all purpose flour
• 1 cup melted butter
• 1 cup chopped walnuts or pecans (may be omitted)
• 1/2 teaspoon salt
• 6 cups pears, peeled, cored and chopped (this was about 13 pears)
• 1/3 cup white sugar mixed with 2 teaspoons cinnamon

1. Preheat oven to 350 degrees. 
2. Grease a 9 x 13 baking pan.
3. Mix together first 6 ingredients to make the crumble portion.
4. Sprinkle the chopped pears evenly with the mixture of white sugar and cinnamon.
5. Press half of the crumble mixture onto the bottom of the pan all the way to the edges.
6. Top the crumble with all the prepared pears evenly.
7. Sprinkle the remaining half of crumble mixture over the pears evenly. You can press down lightly.
8. Bake in preheated oven for 40 to 45 minutes.
9. Serve warm or cooled with ice cream or whip cream or just as it is.

You can cut this recipe in half and bake it in a 8 or 9 inch square pan.

Wild Rice Blend Soup

Cooler days are here..soup's on! I love to have soup on hand at this time of year. We really enjoyed it..it was a nice change from the usual soups that I cook.

• 1/2 cup butter
• 1/2 cup onion, chopped (optional:)
• 3/4 cup celery, chopped
• 1/2 cup carrots, chopped
• 1 green pepper, chopped
• 1 1/2 cups fresh mushrooms, sliced
• 2/3 cup corn
• 1/2 cup flour
• 5 cups chicken broth
• 1 1/2 cups chicken, cooked and cubed
• 1 1/2 cups wild rice blend, uncooked..I used a blend of wild and brown rice
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 teaspoon thyme
• 3/4 teaspoon mustard powder
• 3/4 teaspoon curry powder
• 1 tablespoon fresh parsley, chopped
• 1 1/2 cups 10% cream or you can use whole milk

1. Melt butter over medium heat in your soup pot.
2. Stir in onion (if using), celery, and carrots, and green pepper, saute a few minutes until tender crisp.
3. Add mushrooms, corn, flour, and stir until well combined.
4. Add chicken broth, bring to boil, stirring constantly.
5. Stir in chicken, rice, all the seasonings, and cream.
6. Simmer until done, stirring occasionally..approx 2 hours.

Baked Spaghetti Squash

Spaghetti squash is easy to cook and fun to serve. It's a healthy choice that can be served in place of pasta along with a spaghetti and meat sauce. We enjoy it as simple meal or side dish by sauteing a little garlic and red onion in butter, adding a diced Roma tomato, fresh basil and a sprinkle of fresh Parmesan.

• 1 spaghetti squash
• olive oil
• 2 tsp Italian spice
• scant 1/2 cup butter
• 1 small garlic clove, minced
• 2 tbsp red onion, minced
• 2 Roma tomato, chopped into small pieces
• 2 tbsp fresh basil, chopped fine
• salt and pepper
• 1/4 cup shredded Parmesan cheese

1. Wash squash and cut in half length wise. 
2. Scoop out seeds and discard.
3. Brush inside of squash with olive oil and sprinkle each side with 1 tsp Italian spice.
4. Grease a baking sheet with a small amount of olive oil and lay squash cut side down onto baking sheet.
5. Bake in 400º oven for 40-45 minutes or until soft when poked with a sharp knife.
6. In a small pan melt butter (but do not brown). Add onion and garlic and saute until onion is translucent.
7. Remove from heat and add chopped tomatos and basil. Add a light sprinkle of salt and pepper.
8. Place baked spaghetti squash onto a serving tray and using a fork pull at the edges creating the spaghetti strands.
9. You can scoop it into a serving bowl or use it's natural bowl. 
10. Divide butter tomato sauce between each side.
11. Sprinkle with cheese and bake for another 8-10 minutes to melt cheese. 

Baked squash before shredding.

Pulling with a fork to create the strands of spaghetti.

Cranberry Chocolate Oatmeal Bars

I found this recipe in an old Kraft "What's Cooking" magazine.  It's not only good but good for you!

• 1 cup dried cranberries
• 1/4 cup orange juice
• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cup quick oats
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3 squares dark chocolate, chopped (I used the 70% dark chocolate baking squares) or chocolate chips
• 1/2 cup chopped pecans

1. Preheat oven to 350º F.
2. Grease 9"x13" pan. (or line with parchment paper) Set aside.
3. In a small bowl, add orange juice to cranberries and cook on high in microwave for 30 seconds. Let cool about 10 minutes.
4. Beat margarine and brown sugar in mixing bowl until light and fluffy.
5. Add eggs one at a time, beating well between additions.
6. Combine all dry ingredients in another bowl.
7. Add dry ingredients to batter, mixing well.
8. Add cranberries and orange juice, chocolate and pecans.  Stir to combine.
9. Spread evenly in prepared pan.
10. Bake 18-20 minutes or until set.
11. Cool completely before cutting.
12. These will freeze well.

Hasselback Baked Greek Potatoes

Here is another idea for putting potatoes on your buffet or family style dinner table.

You could slice your potatoes by hand but there is nothing quicker than a mandoline to make these potatoes an easy and attractive dish.  I've used one of these quick slicers ever since I first found one at our Pacific National Exhibition and can't imagine my kitchen without this gadget.

Be sure to use a fresh lemon and fresh garlic in this dish for the best flavour outcome.

You can easily double this recipe using two pans or one larger roaster for larger gatherings.

• 5 medium Yellow Fleshed or White Potatoes  (you may need one more to fit your pan)
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 3 cloves fresh pressed garlic
• 3 cups hot water

1. Scrub potatoes and allow to dry. Using a mandolin, thinly slice potatoes crosswise and then stacking them in their original shape, cut them in half lengthwise.
2. Spray a 9 X 13 pan with cooking spray and place the potatoes skin side up as shown in the picture, filling the pan as tightly as possible.
3. Add hot water to pan and then sprinkle with remaining ingredients, as evenly as possible.
4. Cover tightly with foil for the first 45 minutes and then uncover and continue to bake.
5. Bake at 375 for 1 1/2 hours.  Potatoes should be evenly browned and fork tender with the water mostly absorbed and cooked away.

Cabbage Rolls

There are many different versions of cabbage rolls out there. I make cabbage rolls much like those that my mom made...and we had frequently when I was growing up.  Cabbage and beef were staples at our place!  We celebrated my dad's birthday recently...and had an old-fashioned dinner together with family.  I brought cabbage rolls, or 'hallapse' as we used to call them....my simplified version.

• 2 pounds lean ground beef
• 2 eggs
• two slices bread, soaked in water and then squeezed
• 1 medium potato, sliced
• 1 medium onion, sliced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cans tomato soup, divided
• 2/3 cup long grain white rice, un-cooked
• 2 medium heads Savoy cabbage* 
• tomato juice

1. Place ground beef in large mixing bowl. 
2. Combine eggs, soaked bread, potato, onion, salt, pepper and one tin of tomato soup in blender. Process until completely smooth.
3. Add pureed mixture to mixing bowl...along with the rice.
4. Using your hands, mix well.
5. Remove leaves from head of cabbage and place in large microwavable bowl. Add several tablespoons water, cover and microwave for several minutes on high, just to soften the leaves a bit.  Savoy cabbage is most flexible, and doesn't require much steaming.
6. Form meatballs with about 1/4 cup of meat mixture. Place on center of a cabbage leaf and  roll up cabbage to enclose. Fit cabbage rolls snugly in the bottom of a roaster.
7. Combine remaining can of tomato soup with 1 can of water.  Pour over the cabbage rolls.
8. Cover and bake at 350°F for about 2 hours. 
9. Check on cabbage rolls part-way through baking time and add tomato juice if  more liquids are required.
10. Before serving, combine tomato sauce (drained from pan) with 1/2 cup sour cream and heat through.  Serve over cabbage rolls.

*If not using Savoy cabbage, I prefer to freeze the entire head in advance and then remove the leaves one at a time from the partially defrosted head of cabbage.

The cooked cabbage rolls freeze well.  Package in meal-size portions to freeze.  Thaw and re-heat in the oven or microwave. 

Apple Pineapple Salad

Today's recipe is a fresh tasting fruit salad that we have often enjoyed at our extended family gatherings. It goes amazingly well with a turkey and/or ham dinner. You can prepare this the night before the dinner or in the morning of and it keeps well for days.

Ingredients:

• 6 - 8 apples
• 1 14oz can pineapple tidbits
• 2 cups pineapple or pineapple/orange juice
• 1/2 cup sugar
• 3 Tbsp cornstarch

Method:

1. Pour pineapple tidbits, along with the juice, into a large bowl.
2. Peel and chop apples into tidbit size, adding to the pineapple tidbits as you chop. Stir in between to allow pineapple juice to coat apples. The juice will keep the apples from going brown.
3. In a small pot, bring 1 cup pineapple juice to boil. In the meantime, shake sugar, cornstarch and 1 cup juice in a tightly covered container, then add to boiling juice, stirring until thick and smooth. Allow to cool.
4. Pour chopped fruit through colander, then mix with sauce. Chill to serve.



 

Saturday in Lovella's Kitchen ~ Waffled Hashbrown Patties

I saw this similar idea all over Pinterest using Tater Tots.

I didn't have any of those...

but had some Hashbrown Patties in my freezer.

I turned my waffle iron on to medium high and allowed the Hashbrown Patties to slightly thaw.

Once the waffle iron was hot I sprayed it with cooking spray and placed the patties and pressed the lid down and waited 10 minutes. I then gently lifted the lid to be sure that the waffled hashbrowns were crisp and browned.

It may take you a few times to figure out how long it takes with your waffle iron...

but once you do...

hot crispy waffled Hashbrowns.

Easy peasy...

nice and easy!

Pass the ketchup please!

Happy Saturday!

Tuna Spread or Dip

This is great for an after school or evening snack or an appetizer at a party.
You can use it as a dip for your favourite tortilla  chips ... gluten-free or regular  (make sure you read labels if you need gluten free, some tortilla chips are now made with wheat)  OR you can use it as a spread for bun halves.

• 1 tin flaked tuna (I used tuna with sundried tomatoes and basil) 
• 3 hard boiled eggs 
• 1 cup grated cheddar cheese 
• 2 tbsp finely chopped green pepper 
• 2 tbsp finely chopped onion 
• 2 tbsp sweet green relish 
• 1/2 cup mayonnaise 

1. Mix all ingredients together. 
2. For dip, heat in microwave until hot -- serve immediately with chips. 
3. For spread --  place bun halves on baking sheet, spread with tuna mixture and broil until bubbly and cheese is melted.  -- serve immediately. 

Pumpkin Cranberry Loaf

My friend Betty, treated me to this moist and delicious pumpkin cranberry loaf. What is it about fall that pumpkin and spice is like wrapping a warm blanket around you on chilly evenings. She was kind enough to share it with me, now I want to share the recipe with you.

2 1/4 cup flour
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoon cinnamon
2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cups sugar
2 cups pumpkin puree or 1-15 ounce can
1/2 c oil
1 cup frozen cranberries
1 cup nuts, optional ( I used a mix of almonds and pecans, as that's what I had on hand)



Preheat to 350 degrees. 
Grease 2 loaf pans.
Combine dry ingredients in a large bowl.
In a separate bowl mix together the eggs, sugar, pumpkin, oil and blend. Stir pumpkin mixture into flour mixture and stir just until batter is moistened.
Add coarsely chopped cranberries and nuts if using, and fold in gently being care not to over stir.
After 50 minutes put a toothpick in the center of the loaf and if it comes out clean the loaf is done.
Bake for 50-60 min. My oven needed the full 60 minutes baking time.

Coffee Time Coconut Brownies

This Brownie recipe originates with my friend Lorraine who submitted it to our
first church cookbook in Greendale.

It's a great brownie recipe and I've used it often over the years.

 Today I've changed it up a bit by adding coffee and coconut.
Just think how good it would taste with that mid-afternoon cup of coffee!

For the Brownies:

• 1 1/2 cups coconut 
• 1 teaspoon instant coffee granules
• 1 teaspoon boiling water
• 2 cups brown sugar
• 1 cup butter or margarine
• 4 large eggs
• 1 teaspoon vanilla
• 1/2 cup cocoa
• 1 cup flour
• 1/2 teaspoon salt

1. Place coconut  in a skillet over medium heat. Stir constantly until coconut is golden brown, watching closely as it burns easily. Remove to a plate and let it cool. Set aside 1/2 cup for the frosting.
2. Add 1 teaspoon boiling water to instant coffee granules in a small cup and stir to dissolve.  Set aside to cool.
3. Place brown sugar and butter in bowl and beat well.
4. Add eggs one at a time beating between additions.
5. Add coffee and vanilla and mix.
6. Add cocoa, flour and salt, mixing just until blended.
7. Stir in 1 cup toasted coconut.
8. Spread evenly in buttered 9"x13" pan.
9. Bake at 400º F for approximately 25 minutes or until toothpick inserted into brownies comes out clean.
10. Remove to a rack and let cool in pan.

Note: Lorraine's original recipe calls for 2 teaspoons of vanilla (omit the coffee granules and hot water) and uses 1 cup chopped nuts instead of the toasted coconut.

For the Frosting:

• 1 teaspoon instant coffee granules
• 1 teaspoon boiling water
• 1 teaspoon vanilla or Kahlua if desired
• 2 cups icing sugar
• 2 tablespoons butter
• 2 tablespoons coconut oil (or you can omit this and increase the butter to 4 tablespoons)
• 1-3 tablespoons cream (enough to make a spreadable consistency)
• reserved 1/2 cup toasted coconut
• 1 square dark chocolate

1. Mix coffee granules with hot water and set aside.
2. Beat together icing sugar with butter and coconut oil
3. Add coffee mixture and vanilla.
4. Add enough cream to make frosting thick but easy to spread.
5. Spread on brownies.
6. Top with toasted coconut and shaved or grated chocolate.
7. Cut into bars and serve.

Tacosagna

Here is a recipe that is a perfect mid week night dinner. Quick and easy while you are rushing off to the next soccer game or music lesson.
It comes together quickly. Can be assembled ahead of time and baked when needed.

• 1 package of 6" soft tortilla (8 in a package)
• 2 pounds of lean ground beef or chicken / turkey
• 1 - 19 ounce / 540 ml can of black beans, drained and rinsed
• 2 cups frozen corn
• 1 jar (about 2 cups) of medium salsa
• 4 tablespoons taco seasoning mix
• 1/2 cup of sour cream or Greek yogurt (I used 1/4 cup of each)
• 2 cups low fat shredded Mozzarella, Cheddar Cheese or a combination of both (whatever kind you have on hand)

1. Brown the beef and drain the fat if needed.
2. Add the taco seasoning, beans, corn and salsa.
3. Simmer for 10-15 minutes.
4. In a 9 x 13 inch pan layer a bit of salsa, tortilla shells, sour cream mixture, cheese, beef, and continue with repeating the layers. It should give 4 layers.
5. Top with the final amount of cheese.
6. Bake in 350 oven for 20-30 minutes and all the cheese is bubbly and melted.
7. Let stand for 10 minutes before cutting into it.
8. Serve with a fresh crisp salad.

Pumpkin Pie Cupcakes

When I saw different versions of pumpkin pie cupcakes popping up on Pinterest...I decided to give them a try.  I adapted my tried and true pumpkin pie recipe...and we enjoyed the results.  They are like crustless mini-pumpkin pies. 

• 1 14 oz / 398ml can pumpkin purèe
• 3/4 cup brown sugar, packed
• 3 eggs
• 1 teaspoon maple flavouring (optional)
• 1 cup whole milk
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt

1. Preheat oven to 350°F.  
2. Line muffin cups with foil  (not paper) liners or spray with cooking oil.
3. In large bowl, combine pumpkin, brown sugar, eggs, maple flavouring  and milk. Mix well.
4. Combine flour, baking powder, baking soda, spices and salt...and add to pumpkin mixture.
5. Beat until smooth.
6. Fill each muffin cup about 3/4 full.
7. Bake for 20 minutes.
8. Cool completely in pan before removing.
9. Chill.
10. Top with slightly sweetened whipped cream before serving.

*The cupcakes rise while baking and sink in the center while cooling. 

Yield: 12 large muffins.