Okay, so you wrote the plan and a few days into the week something derailed and you don't have your meat thawed, you didn't pre-make your soup or salad, and you are itching to dial in a pizza. Who can blame you? If they delivered pizza to the boonies you can bet I would give in to temptation a lot more.
The inability to order in food has really helped me be more organized and has also prompted me to have a go-to list of meals that can be made in a rush. Anyone that has tried to cook a meal with two hungry toddlers wailing in the background can understand the urgency to get food on the table quick. Here are some of my favorite fast-food-from-home options:
1. Pancakes and bacon, or any variation of breakfast for supper.
Pancakes from scratch takes literally 5 minutes to make. I suppose that can be improved upon by keeping a pancake batter mix on hand, but if I need it in faster than 5 minutes I'm in trouble.
Pancakes
1 cup all purpose flour
1tsp baking powder
2 tsp sugar
1/2 tsp salt
mix dry ingredients in large measuring cup. Beat one egg separately, then add along with 1 cup milk.
Whisk together your batter until all flour is moistened and the largest lumps are incorporated. It does not need to be smooth. Allow your griddle or pan to heat on medium-high to the point that water "dances" when a few drops are tossed on the surface. At this point I turn it down to medium to avoid smoking us out of the house.
Use a scant bit of oil or cooking spray for your first pan of pancakes. After the first round, your pan should be hot enough and the cakes should flip nicely. This recipe makes about 6 medium sized pancakes for my kids, usually leaving one or two to freeze for a quick breakfast. Most often, I double the batch so I have more to freeze. To use later I just thaw each pancake individually in the microwave and then toast so it's nice and fresh seeming. You can add banana or blueberries, saskatoons, etc to your batter as desired.
Other breakfast for supper ideas are: toast and eggs, hashbrowns, sausage and eggs, and as Pru suggested in a previous post, omelettes are great for cleaning out the fridge too. Obviously you want to round out a hasty meal like this with some fruit or a vegetable. You might not want to be throwing down bacon for supper all the time but it does get you out of a pinch when needed. The key is to have some of these things stashed in the freezer when needed!
2. Sausage and Perogies
Both of these cook fast and it always seems like a lot more planning went into the meal than actually did. Serve with peas or a can of corn, a bagged salad, a bit of greek yogurt and green onion. So yummy and ready in less that 30 minutes!
3. Tacos
The beauty of ground meat is that you can thaw it as it cooks. Ideally, you would always have things thawed and yada-yada, but that quite often doesn't happen and tacos have bailed me out of a pinch many times. I get the kids busy tidying the porches or getting into their pjs and while the meat cooks I chop the salad and vegetables, grate cheese etc.
4. Chicken breast and....anything
Chicken cooks quite fast. So don't microwave it for too long or you will have a raw, rubber, overcooked mess. But a minute or so on each side and then chopped up and thrown into a pan will get you started on a fast meal. If you are going with pasta or rice, be sure to start your water boiling while the meat is in the microwave. Microwave some veggies or throw them in as the meat is almost cooked. Add sauce and heat through or serve as is, making sure of course that everything is thoroughly cooked.
5. Stir-fry
Prepare basically as above. You can purchase a stir-fry sauce to add as everything is cooked or make your own with some soya sauce, hoisin or other flavorful sauce, a bit of water or chicken stock, corn starch to thicken. Do some googling to find a recipe you like that can be made with on-hand ingredients in a pinch.
6. Bags of cooked shrimp, canned meat, sandwiches, soup or beans and toast
Shrimp thaws and cooks super fast if you like it. I can quickly throw it in a stir-fry or some pasta and we love it. Sandwhiches: self-explanatory! Soup or beans is not my favorite for supper but it sure beats going to bed hungry! I don't fall back on this option because my kids won't eat it, but if it works for you--great!.
7. Shop Your Freezer
You should know by that morning if you are flaking out on your menu-plan. Don't be discouraged! I do it all the time! There is not usually a week goes by where I don't divert from the plan in one way or another. Sometimes we eat more than I expected and we are a meal short. Sometimes I just plain drop the ball. No worries. I make double and keep frozen meals just for these occasions. I am also not the least bit ashamed to admit that I keep a bag of fries and chicken nuggets on hand for nights that have just seriously fallen apart. It happens. I can fix myself something out of whatever this around and the kids are over the moon with this once in awhile treat. Add some veggies and a smoothy and I'm sure they will live til morning. The key, here, is to decide in the morning that you need to use your backup inventory and take it out to thaw. If you take out a frozen meatloaf and attempt to bake it for supper you will be eating it for breakfast. But if you have things ready for the oven when you get home you have a much better chance of averting a hunger-induced meltdown.
8. If all else fails, go as healthy and as cheap as you can!
No one wants to eat quick, emergency food all the time but I do believe we all run into those instances where we are tempted to go easy (and expensive) when we are in a rush. I am not recommending this food as ultra-healthy but only making suggestions to get you through busy times in as healthy and affordable a way possible.
If you absolutely must pick up a meal on your way home from work, ripping into the grocery store for a ready made chicken and salad will cost a fraction of what a pizza or chinese, etc will cost. Be wary though! I brought home a lovely cobb salad (that cost $9!) from the grocery store and the eggs on it were mouldy. Super not impressed. Because we are out in the country I didn't return the salad, and only got an answering machine when I called the store about it. So try to get as fresh as you can, and good luck!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, 19 October 2016
Saturday, 27 February 2016
Quinoa and Cilantro Patties
I realize I've been going hard posting about frugality and spending these days :) As a change of pace I thought I'd do a quick pop in with a yummy (and frugal) treat I made myself today. Last night I had quinoa and roasted vegetables with some meatballs that I had pre-made and frozen. I made about 2 cups of quinoa with the plan that I could use it in my cauliflower pizza crust tonight and some quinoa patties that I like.
QUINOA PATTIES
approz 1 cup cooked quinoa
1 egg
2 Tbsp chopped spinach (I used frozen and made sure to squeeze excess moisture from the spinach before adding)
2 Tbsp chopped onion (optional)
1 tsp cumin (optional)
Mix your ingredients together while 1 Tbsp olive oil heats in a frying pan. Form "patties" with your mixture and fry carefully once the pan is hot. You may want to use 2 flippers to ensure they don't come apart when you turn them, although mine held together well.
I made the most delicious hot pepper chutney with my excess peppers this past fall. It is spicy hot and so, so good. Husband and I love hot food, though, and it is not for the faint of heart. I chopped cilantro (another favorite of ours) and had the patties with cilantro, hot pepper chutney and some greek yogurt to temper the heat. So delish! I tend to forget about cooking quinoa but I do enjoy eating it from time to time. Do you like quinoa? What is your favorite way to eat it?
QUINOA PATTIES
approz 1 cup cooked quinoa
1 egg
2 Tbsp chopped spinach (I used frozen and made sure to squeeze excess moisture from the spinach before adding)
2 Tbsp chopped onion (optional)
1 tsp cumin (optional)
Mix your ingredients together while 1 Tbsp olive oil heats in a frying pan. Form "patties" with your mixture and fry carefully once the pan is hot. You may want to use 2 flippers to ensure they don't come apart when you turn them, although mine held together well.
I made the most delicious hot pepper chutney with my excess peppers this past fall. It is spicy hot and so, so good. Husband and I love hot food, though, and it is not for the faint of heart. I chopped cilantro (another favorite of ours) and had the patties with cilantro, hot pepper chutney and some greek yogurt to temper the heat. So delish! I tend to forget about cooking quinoa but I do enjoy eating it from time to time. Do you like quinoa? What is your favorite way to eat it?
Tuesday, 26 January 2016
Sweet Annie's Chocolate Cake
We recently celebrated my 6 year old's birthday with a sliding party with his little chums from school (plus siblings). My decision to give each family cookies instead of loot bags was a great hit, by the way :) We also did "Happy Face Pizza" where each child got to decorate their own personal pizza with peppers, mushrooms, pepperoni etc to look like a face. That part was a little hectic with 9 little excited bodies in my kitchen clamoring to have their turn. But I survived and a good time was had by all :)
I made a chocolate birthday cake with chocolate icing and served it with ice cream to the kids and parents for dessert. The recipe is special to me for a couple of reasons and it's such a good cake I wanted to share it here. When we first moved into this house a friend kindly brought us the most fabulous chocolate cake to thank us for food we had taken her when she had a baby. No such thank you was necessary but boy did we enjoy the cake! I told O, then about 20 months old or so, to say thanks for the cake, and he waved and said "Fank you cupcake!".
When I told my friend how much we loved the cake she told me the recipe belonged to our mutual friend's mom, Ann. Unfortunately, Ann passed away last spring. She is sadly missed by many, many people. I thought of her all day as I prepared the cake and shed a tear or two thinking how unfair it is that she is gone. Ann had a wonderful laugh and was always positive even though she was often in pain. I learned something from her whenever we were together. She showed me how to stitch in the ditch and how to prune an apple tree. She made wonderful bannock and apple pie and never had a bad thing to say about anybody. I could go on. Suffice it to say that she's the type of lady and mom that I aspire to be.
Making Ann's chocolate cake got me to thinking about how recipes are passed on, and how when we share our recipes we share a bit of ourselves. My granny's zucchini relish takes me back to being in college and her sending me to her basement to bring up jars of relish, jam, even canned potatoes. Her and grampa put up a bunch of extra food that year and had extra supplies because of Y2K. I have her old recipe books, many that are handwritten, and seeing her writing especially makes me feel closer to her now even though she is gone. I know these women would like the idea of people enjoying good food together and exchanging favorite memories and stories. It's what I'm doing now.
Sweet Annie's Chocolate Cake
Preheat oven to 350F. In small bowl mix:
2 cups white sugar
3/4 cup oil
2 eggs
2 tsp vanilla
In large bowl mix:
2 2/3 cups flour
2/3 cups cocoa
2 tsp baking powder
1 tsp salt
2 tsp baking soda
Boil 2 cups of water and, alternating with wet mixture, add to dry. Mix until smooth. Bake approximately 40 minutes in a greased 9"x 13" pan. Ice with ganache-type icing or buttercream.
I have other recipes from friends and relatives and relatives of friends. Our favorite salsa recipe came from my cousin's husband's gramma. Another of the significant moms in my life passed away last year. I have a few of her recipes and was very touched to have been given some of her excess canning jars. It is nice to think of the recipes we love being enjoyed in other homes and passed on. It's a wonderful way to honour the cooks in our lives and remember them as we prepare that special food. Do you have a favorite recipe that was given to you by someone special?
I made a chocolate birthday cake with chocolate icing and served it with ice cream to the kids and parents for dessert. The recipe is special to me for a couple of reasons and it's such a good cake I wanted to share it here. When we first moved into this house a friend kindly brought us the most fabulous chocolate cake to thank us for food we had taken her when she had a baby. No such thank you was necessary but boy did we enjoy the cake! I told O, then about 20 months old or so, to say thanks for the cake, and he waved and said "Fank you cupcake!".
When I told my friend how much we loved the cake she told me the recipe belonged to our mutual friend's mom, Ann. Unfortunately, Ann passed away last spring. She is sadly missed by many, many people. I thought of her all day as I prepared the cake and shed a tear or two thinking how unfair it is that she is gone. Ann had a wonderful laugh and was always positive even though she was often in pain. I learned something from her whenever we were together. She showed me how to stitch in the ditch and how to prune an apple tree. She made wonderful bannock and apple pie and never had a bad thing to say about anybody. I could go on. Suffice it to say that she's the type of lady and mom that I aspire to be.
Making Ann's chocolate cake got me to thinking about how recipes are passed on, and how when we share our recipes we share a bit of ourselves. My granny's zucchini relish takes me back to being in college and her sending me to her basement to bring up jars of relish, jam, even canned potatoes. Her and grampa put up a bunch of extra food that year and had extra supplies because of Y2K. I have her old recipe books, many that are handwritten, and seeing her writing especially makes me feel closer to her now even though she is gone. I know these women would like the idea of people enjoying good food together and exchanging favorite memories and stories. It's what I'm doing now.
Sweet Annie's Chocolate Cake
Preheat oven to 350F. In small bowl mix:
2 cups white sugar
3/4 cup oil
2 eggs
2 tsp vanilla
In large bowl mix:
2 2/3 cups flour
2/3 cups cocoa
2 tsp baking powder
1 tsp salt
2 tsp baking soda
Boil 2 cups of water and, alternating with wet mixture, add to dry. Mix until smooth. Bake approximately 40 minutes in a greased 9"x 13" pan. Ice with ganache-type icing or buttercream.
I have other recipes from friends and relatives and relatives of friends. Our favorite salsa recipe came from my cousin's husband's gramma. Another of the significant moms in my life passed away last year. I have a few of her recipes and was very touched to have been given some of her excess canning jars. It is nice to think of the recipes we love being enjoyed in other homes and passed on. It's a wonderful way to honour the cooks in our lives and remember them as we prepare that special food. Do you have a favorite recipe that was given to you by someone special?
Sunday, 17 January 2016
Dill Pickle Soup on a Freaking Cold Day
We are experiencing winter now, real winter on the prairies. The temperatures over the weekend have been BELOW 30 below...with the slight wind it is nearing 40 degrees below Celsius (which is 40 below Fahrenheit). It is biting cold, something you can only understand if you have experienced it. If you dress for it and stay out of the wind it is not the end of the world but I am glad I don't have to go anywhere and that my morning chores take about 10 minutes. In the meantime there is plenty to do inside and we are staying close to the wood stove.
I'm determined to use up leftovers and stick to a tight kitchen budget in 2016. I bought a 2 lb package of hamburger the other day (we are currently out of home grown beef) for $6.50 which was on special at the butcher shop (right now hamburger is $4/lb). I got over 3 meals out of it by having shepherd's pie two nights in a row and making the leftovers into Dill Pickle Soup. If you have never heard of such a thing, you are not alone. My brother introduced us to the soup after having it somewhere in Alberta. I was hesitant to try it but I really do like it (although it isn't something I could eat all the time). There are many versions of the recipe online and I only referred to them for the general idea. Interestingly, I've always had it with ground beef in it but none of the recipes I saw had meat in them. I would compare this soup to potato soup that someone was dunking their burger in while they ate. I can imagine that after pieces of the beef and pickle fell into the soup someone got the idea to add the two intentionally. Anyways, that's what the soup tastes like to me and you can make it either with meat or without and can add more or less pickles to your own taste.
I began by simmering about 3/4 c each of onion, celery, and shredded carrot in a cup of water with 1 Tbsp chicken OXO. I had no homemade broth on hand and hadn't considered how salty the soup would be with pickles and pickle juice added. Although it didn't seem too salty when I ate it, I was thirsty all afternoon! Once the vegetables were tender I used my stick blender to puree them into a more smooth consistency. That step is not necessary but I had the time.
I made this soup as I always make homemade potato soup. I microwaved a cup of skim milk before adding it to the pot. Normally I would add leftover mashed potatoes at this point but in this case it was about a cup and a half of leftover shepherd's pie. There was corn and peas in the casserole so that made it a nice consistency and the potatoes and milk made the soup nice and creamy without adding cream or flour. At this point your soup is ready and it was delicious. I debated even adding the pickles but in the end I put about 1/3 c of homemade dill pickles in my food processor and added just a dash of pickle juice to the soup. Because I added very little it just gave the soup a certain "je ne sais quoi"--tangy but not overpowering. I have had the soup with much more pickle (most of the recipes call for a cup each of pickles and juice) and I like it both ways.
We enjoyed the soup (kids wouldn't touch it!) and it is just something different to break the monotony of being indoors in cold weather. Have you tried any new recipes or improvised any new meals lately?
Sunday, 13 September 2015
Getting Ready
Husband and I are going on a little trip. We will only be gone a few days but I didn't want my mom to worry about covering my tomatoes if it freezes, so I picked the big ones with my little helper the other day. I roasted the ripe ones down into a sauce with some garlic, peppers and onions and froze it.
I am so sad to say that my cucumbers didn't produce this year. I have only had a handful of my own cucumbers. The first planting either froze or didn't germinate in the hot dry weather (I thought some came up but they immediately disappeared. Did they get eaten? I suspect a late frost) At any rate, my second planting was too little, too late, and I am paying for it now. Events like this really help me prioritize for next year: one of our favorite things over the holidays is to crack open some pickles from the garden when we have company. Whether it is pickled carrots, beets or, my favorite, bread and butter pickles with sausage and cheese and crackers, it is a treat that we will really miss this year. I did a couple pints of beets already (did anyone know that sheep love beets? We turned our girls out to graze the other day and they ate the beet tops AND the tops off half my beets!). Since I only managed to grow a handful of carrots despite a second planting, I will probably only do up a quart or two of dilled carrots (the carrots given to us by our neighbour and my aunt). SIGH. Once again, I am grateful that my family does not count on my gardening skills for their survival.
When we return from our little getaway I will begin my season of preserving and cleaning up the garden. Every year I vow to plant more onions and, although I did this year, I think we just ate more and thus there will be no extras leftover for winter. Our neighbour sent over a nice assortment of things from his garden and the size of his onions made me giggle--If I ever grow onions that big I will officially call myself a gardener.
At the moment I am making a half-batch of million dollar relish from Jean Pare's Company's Coming Preserves (this book is a Western Canadian favorite and one that you would probably find in most farm kitchens). The cucumbers we got from the neighbour were large for pickling and we won't get them ate before we go--a half batch is actually just right to get us through the winter and next summer's burger/hotdog season.
Excuse the glare on the cover of the book! I am never comfortable sharing someone else's recipe unless it is in such an obscure old book or handed down by family...I recommend anyone interested in preserving watch for this book and purchase it. You will get your money's worth. The recipes are no-nonsense and tested by thousands of farm women year after year. I am skeptical of some recipes found online (Pinterest!) and when it comes to preserves I think it wise to stick to reliable, published and safe recipes for you and your family.
There isn't much garden produce left to deal with before we go. I better enjoy my time to relax because I will be returning to a basement full of ripening tomatoes and the salsa making will begin!
I am so sad to say that my cucumbers didn't produce this year. I have only had a handful of my own cucumbers. The first planting either froze or didn't germinate in the hot dry weather (I thought some came up but they immediately disappeared. Did they get eaten? I suspect a late frost) At any rate, my second planting was too little, too late, and I am paying for it now. Events like this really help me prioritize for next year: one of our favorite things over the holidays is to crack open some pickles from the garden when we have company. Whether it is pickled carrots, beets or, my favorite, bread and butter pickles with sausage and cheese and crackers, it is a treat that we will really miss this year. I did a couple pints of beets already (did anyone know that sheep love beets? We turned our girls out to graze the other day and they ate the beet tops AND the tops off half my beets!). Since I only managed to grow a handful of carrots despite a second planting, I will probably only do up a quart or two of dilled carrots (the carrots given to us by our neighbour and my aunt). SIGH. Once again, I am grateful that my family does not count on my gardening skills for their survival.
When we return from our little getaway I will begin my season of preserving and cleaning up the garden. Every year I vow to plant more onions and, although I did this year, I think we just ate more and thus there will be no extras leftover for winter. Our neighbour sent over a nice assortment of things from his garden and the size of his onions made me giggle--If I ever grow onions that big I will officially call myself a gardener.
At the moment I am making a half-batch of million dollar relish from Jean Pare's Company's Coming Preserves (this book is a Western Canadian favorite and one that you would probably find in most farm kitchens). The cucumbers we got from the neighbour were large for pickling and we won't get them ate before we go--a half batch is actually just right to get us through the winter and next summer's burger/hotdog season.
Excuse the glare on the cover of the book! I am never comfortable sharing someone else's recipe unless it is in such an obscure old book or handed down by family...I recommend anyone interested in preserving watch for this book and purchase it. You will get your money's worth. The recipes are no-nonsense and tested by thousands of farm women year after year. I am skeptical of some recipes found online (Pinterest!) and when it comes to preserves I think it wise to stick to reliable, published and safe recipes for you and your family.
There isn't much garden produce left to deal with before we go. I better enjoy my time to relax because I will be returning to a basement full of ripening tomatoes and the salsa making will begin!
Wednesday, 5 August 2015
Thrifty Thursday: Make Your Own Spice Mixes
For the next while I hope to blog consistently about budgeting and reducing my grocery spending. Ideally I will come up with a new thrifty topic to post on Thursdays. As I was thinking about the subject I realized I am almost out of oregano (which I didn't grow in my garden this year). I was making a lasagna to freeze (part of my effort to stop bringing home take-out after a long day in town) and remembered that I used to mix my own Italian blend of herbs. There are a multitude of recipes online (pinterest, allrecipes.com, etc) but most of them have some variation of the following herbs: equal parts thyme, oregano, savory, marjoram, basil, sage, rosemary. There were recipes that added other ingredients, if you want to go more complex, but I think I used to use marjoram, basil and thyme on their own as a substitute for oregano.
I have posted before on making my own spice blends. I now make my own gravy mix, blackened seasoning for salmon or chicken, taco seasoning, and I have recently begun seasoning popcorn with spices I have on hand. Rather than buying pre-mixed packages of seasonings it makes more sense for me to buy the most common herbs and mix them as I need them. It is about $5 for the popcorn seasoning my son likes and it is soooo salty (not to mention anti-clumping agents and goodness knows what other preservatives). All I need to do is look on pinterest to find cheap, make-your-own blends and have fun experimenting.
The idea behind my Thrifty Thursday posts is to share some of what I'm trying here as I attempt to curb our spending. Creating your own seasonings might not save you a noticeable amount of money but it is a start, and I need to start somewhere!
 |
| homemade gravy mix |
I have posted before on making my own spice blends. I now make my own gravy mix, blackened seasoning for salmon or chicken, taco seasoning, and I have recently begun seasoning popcorn with spices I have on hand. Rather than buying pre-mixed packages of seasonings it makes more sense for me to buy the most common herbs and mix them as I need them. It is about $5 for the popcorn seasoning my son likes and it is soooo salty (not to mention anti-clumping agents and goodness knows what other preservatives). All I need to do is look on pinterest to find cheap, make-your-own blends and have fun experimenting.
The idea behind my Thrifty Thursday posts is to share some of what I'm trying here as I attempt to curb our spending. Creating your own seasonings might not save you a noticeable amount of money but it is a start, and I need to start somewhere!
Sunday, 19 July 2015
Foraging in Our Backyard
Foraging for food is a concept that, to me, is becoming more trendy and mainstream these days. Even the term "foraging" is more stylish than "picking berries". When I was young it was something most farm women did out of necessity to keep sweet preserves throughout the winter months. We gorged on pies and bowls of fruit with cream and sugar before the long hot days of jam-making made the house too hot and the black flies insufferable. I should confess that I hated picking berries when I was young (much like I detested gardening....hmmm...perhaps my lifestyle is a return to the values my parents taught us back then). I am interested in learning to identify mushrooms so we can someday forage for them, but for now I'll settle for the saskatoon bushes we are lucky to have growing wild right here in our yard.
Saskatoon berries are similar to blueberries and this happens to be a great year for them. We are making the effort to freeze and preserve plenty so that we won't resort to buying blueberries fresh in the grocery store (they are tasteless anyways) or even the frozen bags that are trucked across the country. The few hours of work should save us money while also making use of wild, organic, local food that is literally on my doorstep.
So what to do when you have a glut of any particular crop? First I search through my granny's old recipe books, because they were compiled by prairie farm women who ate seasonally. A classic on the Canadian prairie is the Jean Pare Preserves cookbook, where I eventually chose the recipe for "fruit" as requested by our elderly neighbour. He described to me how his mother used to combine rhubarb and saskatoons in quart sealers.
I am not sure I got it right but I gave it a try and sent them over with Husband along with some saskatoon muffins (recipe adapted from my America's Test Kitchen Cookbook).
I found a recipe for saskatoon sauce so I made that and froze the sauce to serve over cake this winter or use as pie filling or in muffins. All in all, I feel like we have made good use of the free wild berries on our land. I have 2 large ziplock bags of berries frozen already, and another 3 gallons of berries to do something with tomorrow. We haven't begun to put a dent in the berry supply, so I might do some jam for small gifts at Christmas. Have you got access to wild berries where you live? If so, what is your favourite way to preserve them?
Saskatoon berries are similar to blueberries and this happens to be a great year for them. We are making the effort to freeze and preserve plenty so that we won't resort to buying blueberries fresh in the grocery store (they are tasteless anyways) or even the frozen bags that are trucked across the country. The few hours of work should save us money while also making use of wild, organic, local food that is literally on my doorstep.
So what to do when you have a glut of any particular crop? First I search through my granny's old recipe books, because they were compiled by prairie farm women who ate seasonally. A classic on the Canadian prairie is the Jean Pare Preserves cookbook, where I eventually chose the recipe for "fruit" as requested by our elderly neighbour. He described to me how his mother used to combine rhubarb and saskatoons in quart sealers.
I also concocted a saskatoon berry syrup for the boys to have over pancakes.
I found a recipe for saskatoon sauce so I made that and froze the sauce to serve over cake this winter or use as pie filling or in muffins. All in all, I feel like we have made good use of the free wild berries on our land. I have 2 large ziplock bags of berries frozen already, and another 3 gallons of berries to do something with tomorrow. We haven't begun to put a dent in the berry supply, so I might do some jam for small gifts at Christmas. Have you got access to wild berries where you live? If so, what is your favourite way to preserve them?
Sunday, 8 February 2015
Make Your Own Gravy Mix
When I was growing up, we made all our gravy using the drippings from roast meat with some salt and pepper for flavour, the water from boiled potatoes/vegetables and some flour and water to thicken. At some point (enter Husband) I started trying to make a more restaurant-style brown gravy. Admittedly, it sure is good on fries and when there are no drippings provided by the cooking process (ie fish and chips) or just wanting to spruce up a bland au jus. Is it just me? I started buying those darned little packages of gravy mix back when they were around 65 cents each. The trouble is, they are now $1.65 on a good day and usually don't thicken. To add $1.65 to the cost of a meal when one is trying to cut expenses is counterproductive, particularly when it adds zero nutritional value and is exceptionally salty. Although we reduce salt in many areas of our diet, our kids don't like gravy so I haven't been as strict with it. However, I think that we are becoming sensitive to how salt affects our bodies and I have no desire to have swollen hands and feet at night! Basically, I would like to make a nice, tasty gravy for less, always have it on hand (soooo tired of not having the mixes!), and have some control over what is added.
Bless the world wide web! There were many recipes that were a variation of bouillon and flour, to which butter and water were added. But I also came across a site claiming to have hacked the KFC 11 herbs and spices recipe. Oh, I was all over it!
So thank you to Ron Douglas, said to have broke the code on the recipe, and "WonderHowTo" Food Hacks for making the intel available to "brilliantly lazy" home cooks like myself ;)
I happened to have both beef and chicken OXO on hand, and while I know there is nothing gourmet about it we are talking restaurant-burger-and-fries type gravy here. You can also adjust your salt content by adding less, which I might once I've had a chance to taste this a few times and tinker with it. But for anyone interested, here is how I combined a few different recipes to make a thick gravy without the use of drippings.
Bless the world wide web! There were many recipes that were a variation of bouillon and flour, to which butter and water were added. But I also came across a site claiming to have hacked the KFC 11 herbs and spices recipe. Oh, I was all over it!
So thank you to Ron Douglas, said to have broke the code on the recipe, and "WonderHowTo" Food Hacks for making the intel available to "brilliantly lazy" home cooks like myself ;)
Homemade Gravy Mix
3/4 cup all purpose flour
1 Tbsp cornstarch
3 Tbsp bouillon (I used 1 part beef, 2 parts chicken for more colour)
1 tsp each: oregano, chili powder, sage, basil, marjoram, pepper, paprika, onion powder, garlic powder
1/2 tsp each: mustard powder, celery seed
I actually didn't have basil and I ran out of paprika when I made a second batch to give away. What I like about this is I can adapt the spices and amount of bouillon over time. NOTE: I ground the herbs in my mortar and pestle for a smoother gravy.
To Make The Gravy
In a saucepan, brown 2 Tbsp butter over low heat
Whisk in 2 Tbsp gravy mix to make a thick paste
Add one cup of water slowly, whisking out any lumps as gravy thickens
Enjoy!
We liked this gravy with homemade fries, and I used the gravy mix with extra flour and cornstarch to season and coat the chicken that I fried. We enjoyed it, and I hope that you do too! Have you ever tried making your own sauces and seasonings?
Thursday, 5 February 2015
Newfoundland-inspired Fish Cakes
I get an amazing amount of traffic looking for a Newfoundland Dressing recipe. Likewise, I've posted about another favorite of ours: Newfoundland Peas Pudding, and the Jiggs Dinner altogether. As a Saskatchewan gal with a farming background, I would never claim to do the food justice--but none of the Newfoundlanders who are "up away" and have eaten here have ever complained ;)
I'm on a mission to use up food that is languishing in our freezer and pantry. In my weekly plan I had intended to do homemade fish and chips--but on reflection the cheap store-bought cod fillets were just too wimpy to hold up to batter and frying. I wanted fish cakes, but nothing too fussy. The kids have been getting up at 5 am lately and I'm feeling the February blahs creeping in.
The kids love to help cut the potatoes with the fry maker I got for Christmas. So that part was easy. I cooked the fries with just a bit of oil in our actifry (last year's Christmas gift). I had made extra dressing a few weeks ago and froze it in a sandwich bag and happened to have leftover gravy from our roast beef supper the other night.
I had a basic idea of how I wanted to make the fish cakes, but googled some recipes for inspiration. I was really glad to come across a cooking site that I had never seen, and I'm happy to pass it on here. I am sure I will use RockRecipes.com often when looking for new recipes. I didn't follow the recipe, exactly, but rather took my inspiration and ran with it.
I basically steamed the fillets in just a bit of butter and their own juices, then sauted finely chopped onions in the same pan. After they had cooled slightly I flaked them apart gently with a fork and added the onion, an egg, about a Tbsp of store-bought tartar sauce, and about a Tbsp lemon juice. The secret ingredient that I had never thought to add before (which I found on RockRecipes) is mashed and cooled potatoes. I happened to have just the right amount leftover in the fridge, and the result was a very nice flakey fish cake. I rolled them in panko before frying them in a Tbsp butter and Tbsp canola oil. I made my own tartar sauce and a salad to accompany the meal. All in all, I used up some odds and ends in the fridge and freezer and made a quick tasty meal that we will definitely try again. Most importantly, I found a website to add to my favorites where I can learn more about Newfoundland culture and food. Do you like to find new recipes to use up leftovers?
I'm on a mission to use up food that is languishing in our freezer and pantry. In my weekly plan I had intended to do homemade fish and chips--but on reflection the cheap store-bought cod fillets were just too wimpy to hold up to batter and frying. I wanted fish cakes, but nothing too fussy. The kids have been getting up at 5 am lately and I'm feeling the February blahs creeping in.
The kids love to help cut the potatoes with the fry maker I got for Christmas. So that part was easy. I cooked the fries with just a bit of oil in our actifry (last year's Christmas gift). I had made extra dressing a few weeks ago and froze it in a sandwich bag and happened to have leftover gravy from our roast beef supper the other night.
I had a basic idea of how I wanted to make the fish cakes, but googled some recipes for inspiration. I was really glad to come across a cooking site that I had never seen, and I'm happy to pass it on here. I am sure I will use RockRecipes.com often when looking for new recipes. I didn't follow the recipe, exactly, but rather took my inspiration and ran with it.
I basically steamed the fillets in just a bit of butter and their own juices, then sauted finely chopped onions in the same pan. After they had cooled slightly I flaked them apart gently with a fork and added the onion, an egg, about a Tbsp of store-bought tartar sauce, and about a Tbsp lemon juice. The secret ingredient that I had never thought to add before (which I found on RockRecipes) is mashed and cooled potatoes. I happened to have just the right amount leftover in the fridge, and the result was a very nice flakey fish cake. I rolled them in panko before frying them in a Tbsp butter and Tbsp canola oil. I made my own tartar sauce and a salad to accompany the meal. All in all, I used up some odds and ends in the fridge and freezer and made a quick tasty meal that we will definitely try again. Most importantly, I found a website to add to my favorites where I can learn more about Newfoundland culture and food. Do you like to find new recipes to use up leftovers?
Sunday, 1 February 2015
Menu Plan January 31-February 7 2015
The end of January already? Yikes!
As I've mentioned, I have some beef roasts to use up. They will factor into this week's plan as will a bag of pears that I need to use up. I have a few things to consider, Husband's lunch for work being one of them. He got a heater that plugs into the lighter in his truck so he can now take leftovers (Yay!!) and I also like to send a variety of foods because after years of packed lunches it must be getting a little repetitive. There are also our lunches at home, which will be either leftovers (not my kids' favorite thing to eat but I shall prevail!) or simple fare complimented with fresh fruit and veggies. I won't bother listing our breakfasts because we are very predictable: toast and fruit for us at home and Husband leaves so early he does not bother eating.
Sunday Feb 1:
*although I rarely make desserts, we will use up our bag of pears in a pear crisp (recipe at end of post).
Monday Feb 2:
Tuesday Feb 3:
Wednesday Feb 4:
Saturday Feb 7:
Pear Crisp (adapted from my apple crisp recipe,
which came out of an old recipe book of my moms when I left home
a million or so years ago)
6 pears, peeled and sliced
6 Tbsp sugar
1 tspsugar cinnamon my apologies to anyone who might've made this before I found my mistake!
3 Tbsp butter
-spread in small casserole dish and top with:
1 cup rolled oats
1 cup flour
1 cup brown sugar
8 Tbsp butter
-Bake at 350F for 15 minutes covered, 35 minutes uncovered.
Please Note: this is an old recipe and it is ALOT of sugar. I usually throw in extra apples or pears and reduce the amount of sugar (the original recipe actually calls for 1.5 cups brown sugar on top). This is just the recipe that I have, you really can't go wrong with sugar, fruit and cinnamon. But if you have a favorite recipe, adapt it to use up the fruit in your kitchen that is going to waste. The point for me is to not let the pears wind up in the compost. Enjoy!
As I've mentioned, I have some beef roasts to use up. They will factor into this week's plan as will a bag of pears that I need to use up. I have a few things to consider, Husband's lunch for work being one of them. He got a heater that plugs into the lighter in his truck so he can now take leftovers (Yay!!) and I also like to send a variety of foods because after years of packed lunches it must be getting a little repetitive. There are also our lunches at home, which will be either leftovers (not my kids' favorite thing to eat but I shall prevail!) or simple fare complimented with fresh fruit and veggies. I won't bother listing our breakfasts because we are very predictable: toast and fruit for us at home and Husband leaves so early he does not bother eating.
Sunday Feb 1:
- Husband lunch: leftover pizza, veggies, cookies, fruit cup
- kids' lunch: fruit/apple sauce, veggies, curly pasta
- Supper: 1/2 roast and all the trimmings, fresh buns (freeze some), pear crisp for dessert*
*although I rarely make desserts, we will use up our bag of pears in a pear crisp (recipe at end of post).
Monday Feb 2:
- H lunch: roast beef on a bun, veggies and fruit, pear crisp
- kids' lunch: buns, fruit and veg, and leftover pear crisp.
- Supper: beef stew, buns
Tuesday Feb 3:
- H lunch: leftover stew, veg and fruit
- kids' lunch: a pre-arranged pizza party at our house with friends. I will do fresh veggies and smoothies along with cookies
- Supper: A huge sirloin steak (free from mom) will be used in beef stir fry, rice and noodles from my America's Test Kitchen Cookbook. Love it!
Wednesday Feb 4:
- H lunch: leftover pizza, veg and fruit, puddings that need used up
- kids' lunch: leftover pizza, veggies
- Supper: Shepherd's Pie and Salad
Thursday Feb 5:
- H lunch: Shepherd's Pie
- kids' lunch: grilled cheese, fruit and veg
- Supper: homemade fish and chips using fish that has been in the freezer awhile. Also Newfoundland Dressing and gravy (saved from the beef roast). *a note on making dressing: quite often when I make dressing, I make extra and freeze enough for another meal so we can have the special treat in a hurry!
Friday Feb 6:
- H lunch: frozen pizza pops that I bought for when I'm too lazy to make a lunch :)
- kids' lunch: leftover fish and chips
- Supper: pulled beef sandwiches on fresh buns using a recipe I found at addapinch.com
Saturday Feb 7:
- H lunch: pulled beef on buns
- kids' lunch: wraps and salad and veggies
- Supper: drumsticks in sauce with Rice and Green Beans from the garden (frozen)
And there you have it--a week of meals taken from the food available in my freezer and pantry. I don't consider this a savings, because we are living off food that we have already paid for and that will be replaced. Where I feel I am succeeding is in that we are using up things that might otherwise go to waste--either through going past their expiration date, becoming freezer burnt or being tossed into the compost pit. Rather than using store-bought pork loin for pulled pork sandwiches, I am using meat that was available to us. Theoretically I should not have to buy groceries this week at all, unless eggs and milk run low. If need be, I can save money by not going to town for groceries (45 kms) and instead supporting a small town grocer that is closer. I have to go to that small town anyways so I can pick up any essentials then, but at the higher price anything that is not essential will have to wait for the week of Feb 8-14 to be bought in town.
Do you follow a menu plan, or how do you decide what you will cook during the week? Do you follow the specials or buy only what you have listed?
Do you follow a menu plan, or how do you decide what you will cook during the week? Do you follow the specials or buy only what you have listed?
Pear Crisp (adapted from my apple crisp recipe,
which came out of an old recipe book of my moms when I left home
a million or so years ago)
6 pears, peeled and sliced
6 Tbsp sugar
1 tsp
3 Tbsp butter
-spread in small casserole dish and top with:
1 cup rolled oats
1 cup flour
1 cup brown sugar
8 Tbsp butter
-Bake at 350F for 15 minutes covered, 35 minutes uncovered.
Please Note: this is an old recipe and it is ALOT of sugar. I usually throw in extra apples or pears and reduce the amount of sugar (the original recipe actually calls for 1.5 cups brown sugar on top). This is just the recipe that I have, you really can't go wrong with sugar, fruit and cinnamon. But if you have a favorite recipe, adapt it to use up the fruit in your kitchen that is going to waste. The point for me is to not let the pears wind up in the compost. Enjoy!
Wednesday, 21 January 2015
If You Buy Only ONE Cookbook...
...It should be the Complete America's Test Kitchen TV Show Cookbook 2001-2014.
No one is paying me to say that. I am a fan of the show, and I am a big, big fan of their recipes. So are my family members, the biggest critics of all.
If you are familiar with the show, you know that the Test Kitchen chooses traditional and favorite recipes and works diligently to improve the recipe results while also making the recipe easier for the home cook to use. While the recipes might end up being somewhat fussier than the "gramma" recipes that I usually use, the quality of the food makes it well worth the effort. Each recipe explains the process undertaken to achieve the best result, from fluffiest omelet to Buffalo Style Wings, with a "Why This Recipe Works" section that teaches in simple terms.
I bought my copy of the HUGE cookbook in the spring of 2014. It has virtually replaced my other cookbooks, although I will keep them for sentimental reasons (most of them came from my granny). My stir-fries, cakes, cookies and bread have gone to a whole new level. I've especially enjoyed experimenting with thin-crust pizza and my interest in bread-making just grows and grows.
No one is paying me to say that. I am a fan of the show, and I am a big, big fan of their recipes. So are my family members, the biggest critics of all.
If you are familiar with the show, you know that the Test Kitchen chooses traditional and favorite recipes and works diligently to improve the recipe results while also making the recipe easier for the home cook to use. While the recipes might end up being somewhat fussier than the "gramma" recipes that I usually use, the quality of the food makes it well worth the effort. Each recipe explains the process undertaken to achieve the best result, from fluffiest omelet to Buffalo Style Wings, with a "Why This Recipe Works" section that teaches in simple terms.
I bought my copy of the HUGE cookbook in the spring of 2014. It has virtually replaced my other cookbooks, although I will keep them for sentimental reasons (most of them came from my granny). My stir-fries, cakes, cookies and bread have gone to a whole new level. I've especially enjoyed experimenting with thin-crust pizza and my interest in bread-making just grows and grows.
We make Multigrain Bread (p 558) at least twice a week. I now bake all our own bread and my kids will no longer eat "town bread"!
I talk about this recipe book with all my friends, and I thought I would pass word on to anyone who reads this blog. If you are looking for a cookbook with recipes from breakfast and brunch to desserts and BBQs, this one is money well spent. The Test Kitchen tests the recipes dozens, sometimes hundreds, of times to ensure that the method is of highest standards. The food that results is delicious, the cooking experience is a pleasure, and your guests and family will definitely notice the difference.
Rustic Country Bread, p 552
Have you found any new favorite recipes lately?
Rustic Country Bread, p 552
Our new birthday cupcake favorite: Ultimate Chocolate Cupcakes p 622
Have you found any new favorite recipes lately?
Sunday, 20 April 2014
Peas Pudding, a Newfoundland Favorite
Many in Newfoundland call their Sunday Dinner "Jiggs Dinner". I've never found out if I spell it right, but no one has corrected me :)
I get a surprising number of readers that are looking for a traditional Newfoundland dressing recipe so I thought that those searching for a recipe from "back home" might be making a full jiggs. There are probably many variations out there, but I follow what the mother-in-law does and get no complaints around here ;)
A Newfoundland Sunday Dinner is usually comprised of salt meat, boiled with split yellow peas in a bag, turnip, cabbage, carrot and potato. We always have ours with either a roast turkey stuffed with dressing, or a roast chicken with the dressing baked separately. A turkey is really too much if it is just us, so I do a chicken to avoid wasting (or eating leftovers for a week!)
The first thing I do is soak the salt meat (I do this the morning of the big meal). This is a matter of preference (and NOTE: this meal is definitely not part of a low-sodium diet!) Those that prefer the salt might not rinse (too salty for me) and those wishing to reduce salt content would change the water completely as many times as they like. Personally, I do one rinse. It is a salty meal but one that we don't have often.
While the meat soaks I prepare the yellow split peas by sorting them and looking for any stones or lentils that don't belong.
I have a peas pudding bag that I purchased at Sobey's last year. I have also made my own bags from a clean pillow case. If you make your own bag you must be sure that tiny threads do not make their way into your peas, or into the boiling pot of meat. I did several passes with my sewing machine on a straight stitch and also a zig zag stitch and clipped the material very close to avoid bits of material coming off.
I put about 1 cup of yellow split peas into the bag and tie the bag shut with kitchen string, leaving 1 or 2 inches room for the peas to expand/fill with water. If they are packed in too tight they take longer to cook and may not get enough water circulating to soften entirely (a mistake that I have made). As well, you must tie the bag to the handle of your stock pot so that it does not scorch (also a mistake that I have made). Make sure that the bag is off the bottom of the pan (see below) but is low enough in the pot to be submerged in the boiling water.
I put the salt meat in the pot with fresh water and set it to boiling with the peas. I try to have it boil 4 hours but have gotten away with less. You must continually top-up the water level so that the peas are submerged, and I give it a little stir initially to check that the meat didn't stick down (you guessed it, I've done that too!).
The meat and peas will boil approximately 3 hours before adding vegetables to the stock pot. I add turnip first (cut into chunks about 2" x 3"). I then let the water return to a boil for 15-20 minutes before adding the cabbage (cut into quarters, core intact to hold it together). I add carrots, cut in half, after the water has returned to a boil for 15 minutes. If I am boiling the potatoes in the same pot I add them at the same time, but quite often I boil them separately and just turn that pot on at the same time. Generally, I begin adding vegetables about an hour and a half before I plan to eat.
Once the boiling is complete, remove vegetables into a serving bowl. To prepare the peas pudding for the table, I cut the string tying the bag to the pot and carefully snip the string that has kept the bag shut. I later rinse the bag for reuse, so I'm careful not to put a hole in the bag when I snip the string. Dump the bag into a dish and mash any peas that aren't already mushy. I whip them up with a fork, adding approximately one tablespoon of butter per cup of peas pudding.
This picture taken with my phone does not do peas pudding any justice. It is a thick, creamy pudding (think split pea soup) seasoned with the salt and flavor of the beef over several hours of boiling. We love it and I hope you give it a try!
I get a surprising number of readers that are looking for a traditional Newfoundland dressing recipe so I thought that those searching for a recipe from "back home" might be making a full jiggs. There are probably many variations out there, but I follow what the mother-in-law does and get no complaints around here ;)
A Newfoundland Sunday Dinner is usually comprised of salt meat, boiled with split yellow peas in a bag, turnip, cabbage, carrot and potato. We always have ours with either a roast turkey stuffed with dressing, or a roast chicken with the dressing baked separately. A turkey is really too much if it is just us, so I do a chicken to avoid wasting (or eating leftovers for a week!)
The first thing I do is soak the salt meat (I do this the morning of the big meal). This is a matter of preference (and NOTE: this meal is definitely not part of a low-sodium diet!) Those that prefer the salt might not rinse (too salty for me) and those wishing to reduce salt content would change the water completely as many times as they like. Personally, I do one rinse. It is a salty meal but one that we don't have often.
 |
| This picture is from last year in my old house. I intended to do this post back then and am only finally writing it now! |
While the meat soaks I prepare the yellow split peas by sorting them and looking for any stones or lentils that don't belong.
I have a peas pudding bag that I purchased at Sobey's last year. I have also made my own bags from a clean pillow case. If you make your own bag you must be sure that tiny threads do not make their way into your peas, or into the boiling pot of meat. I did several passes with my sewing machine on a straight stitch and also a zig zag stitch and clipped the material very close to avoid bits of material coming off.
I put about 1 cup of yellow split peas into the bag and tie the bag shut with kitchen string, leaving 1 or 2 inches room for the peas to expand/fill with water. If they are packed in too tight they take longer to cook and may not get enough water circulating to soften entirely (a mistake that I have made). As well, you must tie the bag to the handle of your stock pot so that it does not scorch (also a mistake that I have made). Make sure that the bag is off the bottom of the pan (see below) but is low enough in the pot to be submerged in the boiling water.
I put the salt meat in the pot with fresh water and set it to boiling with the peas. I try to have it boil 4 hours but have gotten away with less. You must continually top-up the water level so that the peas are submerged, and I give it a little stir initially to check that the meat didn't stick down (you guessed it, I've done that too!).
The meat and peas will boil approximately 3 hours before adding vegetables to the stock pot. I add turnip first (cut into chunks about 2" x 3"). I then let the water return to a boil for 15-20 minutes before adding the cabbage (cut into quarters, core intact to hold it together). I add carrots, cut in half, after the water has returned to a boil for 15 minutes. If I am boiling the potatoes in the same pot I add them at the same time, but quite often I boil them separately and just turn that pot on at the same time. Generally, I begin adding vegetables about an hour and a half before I plan to eat.
Once the boiling is complete, remove vegetables into a serving bowl. To prepare the peas pudding for the table, I cut the string tying the bag to the pot and carefully snip the string that has kept the bag shut. I later rinse the bag for reuse, so I'm careful not to put a hole in the bag when I snip the string. Dump the bag into a dish and mash any peas that aren't already mushy. I whip them up with a fork, adding approximately one tablespoon of butter per cup of peas pudding.
This picture taken with my phone does not do peas pudding any justice. It is a thick, creamy pudding (think split pea soup) seasoned with the salt and flavor of the beef over several hours of boiling. We love it and I hope you give it a try!
Friday, 4 April 2014
The Sun'll Come Out (Tomorrow)
It is a slow spring a comin'. Painfully slow. Painfully grey and...cold. But the weather network assures me that brighter days are ahead. They can't be wrong, can they? I'm trying to distract myself today in hopes that tomorrow we might enjoy being outside.
My quest for the perfect homemade loaf continues. I've enjoyed browsing my granny's old recipe books on the search. Some handy hints and quotes therein have made me smile:
My quest for the perfect homemade loaf continues. I've enjoyed browsing my granny's old recipe books on the search. Some handy hints and quotes therein have made me smile:
To A New Husband
Remember this my darling
I fully realize
You loved your mother's cooking
Her Christmas cakes and pies
But when comparing efforts
Restrain your family pride
You did not have to eat the flops
She cooked when just a bride.
Husband, you reading this? Not hard to tell the book was published in the '70s. There were other hints from a 1908 cookbook that sounded downright dangerous: "For a cold in the head sniff powdered borax up the nose" (Yikes!) and interesting: "Do not approach contagious diseases with an empty stomach, nor sit between the sick and the fire, because the heat attracts the vapor". Food for thought.
In the meantime, I think I've found a winner.
Five Grain Health Bread
submitted to the Hillmond and District Cookbook (1976) by Tillie Hoegl
1 package granular yeast
1/2 cup honey
3 cups lukewarm water
1/3 cup shortening
1 1/2 cups whole wheat flour
1 1/2 cups dark rye flour
1/2 cup corn meal
1/2 cup quick oats
1Tbsp salt
3/4 cup skim milk powder
2 cups unsifted all-purpose flour
plus 3 cups more all-purpose flour to make a firm dough.
In a very large bowl soak yeast, honey and shortening in the warm water for 10-15 mins while measuring remaining ingredients. Add to yeast mixture in order given: wheat and rye flours, cornmeal, oats, salt, white flour, skim milk powder. Stir 50 times. Cover and let rise at room temperature until doubled in size (about 2 hours).
Sprinkle kneading board with 1 1/2 cups of the remaining white flour, punch down dough and turn dough onto surface. Knead flour into dough--before you are done you will have added remaining white flour to make a dough firm enough to handle. Now knead it 250 times, calling in your helpers to knead. Shape into a 2 foot roll, cut in half and shape into two loaves and place in well buttered loaf pans. Let rise about 1" above rim of pans. Bake at approximately 400F for 20 mins, then reduce to 350F and bake about 40 minutes longer, until crust is dark gold and crisp.
When I rewrote the recipe to share here I realized that I left out the salt altogether, did not add white flour to initial mixture ( instead kneading all of it in after it rose). I baked it for 20 minutes at 400F but only left it in for 15 at 350F. It was quite dark and sounded hollow when tapped. Looks like it turned out, either way, and we are off now to sample with butter and jam.
Do you have any recipe books that were handed down?
Monday, 26 August 2013
Cukes and Zukes
Normally this is a time of bounty in my own garden, but with the move this year we decided against trying to start a garden. In hindsight it was the right things to do--it was hard enough to help my mom with hers and I would never have gotten over here with the kids to do much. Luckily, my friend gave me some cucumbers and mom has too many zucchini (is there ever just the right amount of zucchini?) so I'm managing to do some pickling and thought I would share a recipe or two.
I make these sweet sliced pickles every year. We love them at Christmas with meat, cheese and crackers, and they are great in a sandwich or on a burger. I doubled my batch because my year and a half old boy devours pickles and I think we will be needing alot more this year! The Million Dollar Pickles recipe is from Jean Pare's Company's Coming: Preserves.
Million Dollar Pickles
6 cups thinly sliced cucumber, with peel
3 Tbsp coarse pickling salt
2 cups water
Place cukes in bowl. Stir salt into water until dissolved. Pour over cukes and add more water to cover. Cover and let stand overnight on counter, then drain and turn into large saucepan.
3 cups (approx) white vinegar, enough to cover cukes
2 cups sliced onion
2 green peppers, seeded and chopped3 cups granulated sugar
1 tsp turmeric
4 1/2 oz pimiento
To cucumbers, add vinegar, onion, peppers, sugar and turmeric. Heat on medium-high, uncovered, stirring often until mixture comes just to a boil. Stir in pimiento. Using a slotted spoon, pack hot sterilized pint jars with vegetables to within 1 inch (2.5 cms) of top. Fill with hot syrup to within 1/2 inch (1 cm) of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints.
Another wonderful recipe in the same cookbook is the Million Dollar Relish. I may use up the rest of my cucumbers in a batch--I'm waiting on my gas stove and perhaps hubby to return home and busy the children for an afternoon! If you like relish and are looking for a use for that glut of zucchini, there's a great recipe here
I receive the West Coast Seeds Newsletter , where I read the next recipe. I have not tested this, but with the amount of zukes we have hanging around I thought it would be worth a try. I'm passing it on so if you try and like it, please let me know!
1 medium zucchini, peeled, seeded, sliced less than 1/2 cm (1/4 inch) thick
1/2 cup each vinegar and water
3 Tbsp olive oil
sea salt to taste
After slicing the zucchini, soak it in vinegar/water solution overnight. Drain and pat lightly dry, then toss in olive oil with sea salt. Spread on baking sheet, sprinkle small amount more salt, and bake on lowest oven setting until crisp.
Once my gas oven is up and running I hope these will become a favorite treat for my kids, as kale chips did last year. Do you have favorite ways to use up excess zucchinis at this time of year?
Monday, 25 March 2013
Pumpkin Bread
I like to share a good recipe--particularly a healthy one--especially when my kids are crazy for it. I wound up on a blog I've never read before http://ozarkmountainfamily.blogspot.ca/ and saw this recipe. Its author adapted it from the original and I have adapted it further. Here goes:
Pumpkin Bread
1 cup oil (I used half oil, half applesauce)
2 cups sugar
2 cups pumpkin puree
4 eggs
3 cups flour (I used 1 whole wheat, 2 white, with 1 Tbsp ground flax)
1 tsp nutmeg
half tsp cloves
half tsp ginger
3 tsp cinnamon
1 tsp all spice
2 tsp soda
1 tsp salt
Mix together, divide into 2 greased loaf pans and bake at 350C for approx 1 hour. Test for doneness.
*the next time I make this I might toss a handful of raisins into one loaf. I think we would enjoy the little bursts of sweetness.
I made 3 mini loafs and one regular. This will definitely be my new go-to recipe for play dates, book club meetings, babysitting days. My boys gobble it up! Hope you're having a great day! Happy Baking!
Pumpkin Bread
1 cup oil (I used half oil, half applesauce)
2 cups sugar
2 cups pumpkin puree
4 eggs
3 cups flour (I used 1 whole wheat, 2 white, with 1 Tbsp ground flax)
1 tsp nutmeg
half tsp cloves
half tsp ginger
3 tsp cinnamon
1 tsp all spice
2 tsp soda
1 tsp salt
Mix together, divide into 2 greased loaf pans and bake at 350C for approx 1 hour. Test for doneness.
*the next time I make this I might toss a handful of raisins into one loaf. I think we would enjoy the little bursts of sweetness.
I made 3 mini loafs and one regular. This will definitely be my new go-to recipe for play dates, book club meetings, babysitting days. My boys gobble it up! Hope you're having a great day! Happy Baking!
Sunday, 24 February 2013
Peanut Butter Cookies
We are just so sick of winter.
After a walk to the school playground, at least a dozen "second last" trips down the slide, and a game of "catch" in the living room, we were still at a loss for what to do. I poked through a couple of granny's old cookbooks and found a quick and easy recipe. Even if it doesn't turn out, it's something to do and not that expensive to try. These cookies took about 2 minutes to prepare and were very tasty--perfect for a lazy, restless day.
Peanut Butter Cookies
1 cup peanut butter
1/2 cup sugar
1 egg
1/4 cup flour
1/2 cup chocolate chips (I used peanut butter chips)
Preheat oven to 325F. Combine peanut butter, sugar and egg. Add flour, stirring til well blended. Add chocolate chips, drop small amounts onto cookie sheet and press lightly with a fork (I rolled them into small balls, dipped in sugar, then pressed with a fork). Bake at 325F for 15 to 17 minutes.
After a walk to the school playground, at least a dozen "second last" trips down the slide, and a game of "catch" in the living room, we were still at a loss for what to do. I poked through a couple of granny's old cookbooks and found a quick and easy recipe. Even if it doesn't turn out, it's something to do and not that expensive to try. These cookies took about 2 minutes to prepare and were very tasty--perfect for a lazy, restless day.
Peanut Butter Cookies
1 cup peanut butter
1/2 cup sugar
1 egg
1/4 cup flour
1/2 cup chocolate chips (I used peanut butter chips)
Preheat oven to 325F. Combine peanut butter, sugar and egg. Add flour, stirring til well blended. Add chocolate chips, drop small amounts onto cookie sheet and press lightly with a fork (I rolled them into small balls, dipped in sugar, then pressed with a fork). Bake at 325F for 15 to 17 minutes.
Saturday, 23 February 2013
Owen's Rolls
Most mothers nowadays like to tell the birth stories of their children. When I was pregnant with our first I was petrified of young mothers, knowing they were about to fill me in on the "gory" details. What is truly magical and the most intense experience of a woman's life can sometimes be recounted in a very graphic way. But bear with me, this is not one of those stories. In fact, it's actually the lead-up to a recipe.
I was two days past my due date and had buns in the oven (literally). It was a new recipe I had found over at www.chiotsrun.com. My brother texted asking if I was having the baby that day; I replied, "not unless I fall down the stairs". Our first had been induced, a slow labour. Why would this one be different? I got the two year old down for a nap and removed some nice looking rolls from the oven. I went for a nap and my labour started. To make a short story shorter, Husband flew home from work to get us and we barely made it to the hospital in time. A 35 minute drive took under 20 that day, and felt like an eternity. Our baby boy was born less than an hour later.
Now, for the point of the story (and a look at the rolls).
We had a bouncing baby boy, 9 lbs 9 oz, in under 5 hours. We have always called these "Owen's Rolls" because he was such a rolly-polly baby, and I was making them when I went into labour. I don't know if I'll ever make them without thinking of that day. This is a simple and delicious recipe that always turns out for me. From someone who regularly bakes below expectation, that is high praise indeed. Thank you to Susy at Chiot's Run for permission to link to her recipe http://chiotsrun.com/?s=basic+rolls . Here is my adaptation:
Owen's Rolls
1 cup milk
1/3 cup butter
1/4 cup sugar
3/4 tsp salt
2 beaten eggs
4 to 5 cups flour (1 cup whole wheat)
1/4 cup ground flax
2 Tbsp yeast
-In large bowl, mix 1 cup whole wheat flour with 1 cup white flour and yeast. In medium saucepan combine milk, sugar, butter and salt and heat til butter starts to melt (120-130F)*.
-Add milk mixture to dry mix, along with eggs. Mix til incorporated then beat on high with hand mixer 3 minutes.
-Mix in as much remaining flour as possible--once it's too thick for mixer, transfer to counter top and knead. Dough should be soft but not too sticky.
-Knead 4 to 5 minutes til dough is smooth and elastic. Shape into ball and place in oiled bowl, let rise 1 hr or until doubled in size.
-Turn dough onto counter and divide into desired size rolls. Place on greased sheets, cover and let rise til doubled (45 mins)
-Bake at 375F 12-15 minutes (rolls) or 15-17 minutes (hamburger buns) til golden on top.
*now that I've made these several times I microwave the milk first to bring it nearer the desired temp. (too impatient I guess!) I use my candy thermometre but if you don't have one, remove from heat when butter starts to melt.
Have you got a favorite bun recipe? Or have you got an interesting baking-related story?
I was two days past my due date and had buns in the oven (literally). It was a new recipe I had found over at www.chiotsrun.com. My brother texted asking if I was having the baby that day; I replied, "not unless I fall down the stairs". Our first had been induced, a slow labour. Why would this one be different? I got the two year old down for a nap and removed some nice looking rolls from the oven. I went for a nap and my labour started. To make a short story shorter, Husband flew home from work to get us and we barely made it to the hospital in time. A 35 minute drive took under 20 that day, and felt like an eternity. Our baby boy was born less than an hour later.
Now, for the point of the story (and a look at the rolls).
 |
| These are not the rolls I made that day. |
Owen's Rolls
1 cup milk
1/3 cup butter
1/4 cup sugar
3/4 tsp salt
2 beaten eggs
4 to 5 cups flour (1 cup whole wheat)
1/4 cup ground flax
2 Tbsp yeast
-In large bowl, mix 1 cup whole wheat flour with 1 cup white flour and yeast. In medium saucepan combine milk, sugar, butter and salt and heat til butter starts to melt (120-130F)*.
-Add milk mixture to dry mix, along with eggs. Mix til incorporated then beat on high with hand mixer 3 minutes.
-Mix in as much remaining flour as possible--once it's too thick for mixer, transfer to counter top and knead. Dough should be soft but not too sticky.
-Knead 4 to 5 minutes til dough is smooth and elastic. Shape into ball and place in oiled bowl, let rise 1 hr or until doubled in size.
-Turn dough onto counter and divide into desired size rolls. Place on greased sheets, cover and let rise til doubled (45 mins)
-Bake at 375F 12-15 minutes (rolls) or 15-17 minutes (hamburger buns) til golden on top.
*now that I've made these several times I microwave the milk first to bring it nearer the desired temp. (too impatient I guess!) I use my candy thermometre but if you don't have one, remove from heat when butter starts to melt.
Have you got a favorite bun recipe? Or have you got an interesting baking-related story?
Friday, 22 February 2013
Friday Favorite: Newfoundland Dressing
The Husband is from Newfoundland, a place with unique culture, language, and food. For the most part, the people are extremely laid back, friendly, with a great sense of humour. Of course this has been my own experience, but I've never heard anyone say different. It's a wonderful place to visit, and all of this is before you check out the scenery.
 |
| Cape Spear: most easterly point in North America |
 |
| Cape Spear 2007 |
 |
| Fort Amherst, viewed from Signal Hill |
Aside from wonderful people and rugged, historical scenery, you haven't experienced Newfoundland until you've tried an authentic Jigs Dinner. This is a traditional Sunday dinner of salt beef boiled with turnip, cabbage, carrot, potato, greens, and peas pudding (yellow lentils). Quite often this feast is accompanied by a turkey and Newfoundland dressing, with gravy. Don't think about your diet, or your heart, and enjoy.
 |
| I would be remiss if I didn't include a picture of a lobster when talking about Newfoundland cuisine! |
 |
| Cod, fries, dressing and gravy. If I had known anyone would ever see this picture I wouldn't have added that dark piece of cod! |
We love dressing. I make it with pickerel or jack fish, and for our regular holiday meals it has replaced stuffing. This is a big deal for me to admit, as stuffing was always my favourite part of the meal.
To make (4 servings):
grate fresh bread with cheese grater, approx 3 cups*
melted margarine or butter, just to moisten bread crumbs
1/3 cup of onion, finely chopped
2 Tbsp savoury (we use Mont Scio, available in Newfoundland and Sobey's in western Canada) I hope to grow my own savoury next year.
*do not use dry breadcrumbs. Must use fresh bread! I save my crusts or any dry bread that would otherwise get composted or thrown out.
 |
| so easy a three year old can do it! |
This is a very approximate recipe and, much like stuffing, anyone who makes it themselves will give you a different one. Our friend often adds cranberries and I've never had dressing that I didn't love. I'm leaving you with one last image, called "Kelly's Arse", found on the rear side of Kelly's Island, in Conception Bay South, Newfoundland.
Have you travelled to (or are you from) Newfoundland? Or, have you replaced a family recipe with one you've picked up travelling? Please share!
Wednesday, 20 February 2013
Blackened Salmon
Who doesn't totally love a meal that can be ready in under 20 minutes? Or the chance to singe hell out of supper, on purpose?
This recipe came to me by way of an aunt, via a cousin, years ago. Rather than pay a ridiculous amount for ready-made seasonings, I mix up a batch and keep it in my spice cupboard. Since I already have the spices for cooking, I consider it a frugal recipe (depending on the cost of the chicken or salmon). It is a special treat in our house and is wonderful on salmon or chicken, BBQ'd or broiled in the oven. Here 'tis:
BLACKENED SEASONING
1Tbsp salt (scant)
1Tbsp paprika
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion salt *
1/2 tsp thyme
1/2 tsp chili powder
1/2 tsp oregano
1/4 tsp cayenne
*note: since this is already a salty mixture, and because I don't have any onion salt, I omit the onion salt and have never missed it. This mixture will last us several meals.
Sprinkle liberally over salmon or chicken, broil 7 minutes per side (or until thoroughly cooked. Cooking times vary depending on portion size). Voila! A nice spicy dish, served over salad for lunch or paired with salad, steamed veggies and rice, quinoa, or pasta and ready in 20 minutes for supper. The best part is you will look like a superstar or, as my 3 year old puts it, "the best cooker ever!"
This recipe came to me by way of an aunt, via a cousin, years ago. Rather than pay a ridiculous amount for ready-made seasonings, I mix up a batch and keep it in my spice cupboard. Since I already have the spices for cooking, I consider it a frugal recipe (depending on the cost of the chicken or salmon). It is a special treat in our house and is wonderful on salmon or chicken, BBQ'd or broiled in the oven. Here 'tis:
BLACKENED SEASONING
1Tbsp salt (scant)
1Tbsp paprika
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion salt *
1/2 tsp thyme
1/2 tsp chili powder
1/2 tsp oregano
1/4 tsp cayenne
*note: since this is already a salty mixture, and because I don't have any onion salt, I omit the onion salt and have never missed it. This mixture will last us several meals.
 |
| Yes, those are no name spice bags in the background. I plan to grow all my own herbs next year. What can I say? We are a work in progress! |
Sprinkle liberally over salmon or chicken, broil 7 minutes per side (or until thoroughly cooked. Cooking times vary depending on portion size). Voila! A nice spicy dish, served over salad for lunch or paired with salad, steamed veggies and rice, quinoa, or pasta and ready in 20 minutes for supper. The best part is you will look like a superstar or, as my 3 year old puts it, "the best cooker ever!"
Wednesday, 13 February 2013
Granny's Zucchini Relish
I enjoy the process of pickling and canning more than I enjoy eating the final product. A pickle on a burger is okay, and I love my homemade summer sausage with a cheese, cracker and pickle tray at Christmas, but I've never stood at the counter and polished off a jar of dilled carrots. Husband has. So the arrangement works well, I get to do something I enjoy and he equally enjoys the results.
Ever since my granny gave me her zucchini relish recipe when I was about 20, I have loved making relish and pickling. But since having kids, especially the little crawly-type ones that are into things, I have found relish to require too many steps (so I don't have a picture of the relish to share). I've stuck to just pickles and jam the last couple of years. Next year I intend to make relish again--the boys will be that much older and we will be in the country where they can play on the deck or lawn where I can see them. Although this is a sleepy town our yard is not fenced so they haven't had the freedom to play without me right beside them.
Granny's zucchini relish is a nice golden colour and just sweet enough in a sandwich...well, it is one of my very favourites. I don't make it or eat it without remembering getting it from her basement--how grampa helped her with the canning because her arthritic hands could no longer turn the rings. I think the type of teamwork that older couples like that use to stay independent in their own homes is a real lesson to us. It takes commitment and love to help each other fill the gaps in our capabilities, and you don't need to be a senior citizen to admit that. They were married 58 years when grampa passed away in 2003. Granny is now immobilized due to a stroke this past summer. I take some comfort in keeping her old recipes alive, and in passing them on for other families to enjoy. I have several of her recipe books and many handwritten recipes as well. Some of the handwritten recipes are duplicates, so I plan to decoupage a memory box for my mom using the recipes and notes that are in granny's handwriting. I will also pass on some other favourites as time goes on, but for now:
Granny's Zucchini Relish:
Ever since my granny gave me her zucchini relish recipe when I was about 20, I have loved making relish and pickling. But since having kids, especially the little crawly-type ones that are into things, I have found relish to require too many steps (so I don't have a picture of the relish to share). I've stuck to just pickles and jam the last couple of years. Next year I intend to make relish again--the boys will be that much older and we will be in the country where they can play on the deck or lawn where I can see them. Although this is a sleepy town our yard is not fenced so they haven't had the freedom to play without me right beside them.
Granny's zucchini relish is a nice golden colour and just sweet enough in a sandwich...well, it is one of my very favourites. I don't make it or eat it without remembering getting it from her basement--how grampa helped her with the canning because her arthritic hands could no longer turn the rings. I think the type of teamwork that older couples like that use to stay independent in their own homes is a real lesson to us. It takes commitment and love to help each other fill the gaps in our capabilities, and you don't need to be a senior citizen to admit that. They were married 58 years when grampa passed away in 2003. Granny is now immobilized due to a stroke this past summer. I take some comfort in keeping her old recipes alive, and in passing them on for other families to enjoy. I have several of her recipe books and many handwritten recipes as well. Some of the handwritten recipes are duplicates, so I plan to decoupage a memory box for my mom using the recipes and notes that are in granny's handwriting. I will also pass on some other favourites as time goes on, but for now:
Granny's Zucchini Relish:
- 12 cups ground zucchini (I peel it and remove seeds)
- 4 large onions, chopped
- 2 green peppers, chopped
- 1 red pepper, chopped
- 1/2 cup coarse pickling salt
- Add 3 cups vinegar
- 4 cups white sugar
- 3 Tbsp cornstarch
- 2 tbsp mustard seed
- 2 tsp turmeric
- Boil 20 minutes and put into hot, sterile jars
I hope you try this recipe when you are searching for things to do with your zucchini glut next fall. What do you do with your zucchini crop? Are you fortunate enough to have inherited family recipes? If so, what ones, and have you done anything special with them?
Subscribe to:
Posts (Atom)