Here is a retirement card I made for someone at work, along with a family recipe (thanks Uncle Tim!) I passed on with her gift of a casserole dish.
Showing posts with label
Recipes
It has been quite awhile since I have posted a recipe on here, but I just made the greatest pesto the other night from my garden and just had to document how I made it!
I have enjoyed making applesauce for years, but I am so happy to make it for my two-year old son now, who thoroughly enjoys it! Making applesauce is really quite simple and does not take a lot of time, especially if you do it in small batches. You get the best taste when you mix varieties of apples. I like to do about 10 pounds of apples at a time and process it in a water bath to make it shelf stable. This recipe uses no added sugar (because apples are tasty enough!) so I can feel good about giving it to my son to enjoy when he needs a healthy snack.
Applesauce
10 lbs apples (mixed varieties)
2 cups water
4 tbsp. lemon juice
Cinnamon to taste
Peel and roughly chop apples. Add to a large pot with the water on medium-low heat. Stir occasionally with a wooden spoon, mashing when the apples begin to soften. You can turn the pot on when you've got about a quarter of the apples done and keep chopping and adding. Cook for approximately an hour or until apples are completely soft and mashed (you may want to use a potato masher). Once you have your desired consistency, turn off heat, and add lemon juice and cinnamon. Fill jars leaving a 1/2 inch space at the top. Process in a water bath for 20 minutes.
I like to put applesauce in a reusable squeeze bottle like the one we got at BumbleTree in Cranbrook. The bottle itself is silicone and the silicone spout is spill-proof. This reusable bottle can go in the fridge, freezer, and dishwasher!
After I made some Peach Lavender Jam I was inspired to pull out these Mason Jar Fillers stencils from The Greetery! I love how perfectly they sit in the 3D looking mason jar. At first I was going to cut off the stencil but since I had not yet folded my card I decided to stencil in the full sprigs so that they curve around to the back of the card. I can't wait to play around more with this set!
Paper - Stampers Select White (PTI)
Stamps - Just Mason Around (The Greetery); Thank You (CTMH)
Ink - Peacock Feathers, Tumbled Glass, Milled Lavender,
Bundled Sage distress oxide ink (Tim Holtz); Slate (CTMH)
Stencils - Mason Jar Fillers (The Greetery)
We have a family wedding coming up and I decided to make a special gift for the bride-to-be to give to her at her bridal shower. I was able to collect favourite recipes from both sides of the family to compile them into one book for the bride. I used this set from Close To My Heart to help me put it all together! The recipe stand is from Lane and Meadow :).
I got some yummy ingredients in my weekly food box from Kootenay Farm to Folk this week that I couldn't wait to cook up tonight!
Spaghetti Squash Alfredo
1 spaghetti squash
1 tbsp. butter
3 cloves garlic, chopped
1 bunch spinach, chopped
4 slices bacon, cooked
1 pinch red pepper flakes
2 tbsp. flour
1 1/4 cups milk (I love Kootenay Meadows)
1 tbsp. Boursin cheese
1 c. Parmesan + extra for topping
pepper to taste
Preheat oven to 350F. Chop squash in half, lengthwise. Use a baking pan with a lip and put squash slices cut side down. Fill pan with about half an inch of water and bake for an hour.
Remove from oven and allow to cool enough to touch. Meanwhile, melt butter in a medium pan. Sauté garlic and spinach for a few minutes until spinach wilts. Add bacon and red pepper flakes. Add flour and stir, then add milk and stir until on lumps remain and add Boursin cheese. Remove from heat, add parmesan and then fresh pepper to taste. Turn the broiler on. Fill each squash with sauce and then use a fork to pull at the 'spaghetti' strands, mixing the sauce with the squash. Top with remaining parmesan and place under the broiler until bubbly. Enjoy!
Spaghetti Squash Alfredo
1 spaghetti squash
1 tbsp. butter
3 cloves garlic, chopped
1 bunch spinach, chopped
4 slices bacon, cooked
1 pinch red pepper flakes
2 tbsp. flour
1 1/4 cups milk (I love Kootenay Meadows)
1 tbsp. Boursin cheese
1 c. Parmesan + extra for topping
pepper to taste
Preheat oven to 350F. Chop squash in half, lengthwise. Use a baking pan with a lip and put squash slices cut side down. Fill pan with about half an inch of water and bake for an hour.
Remove from oven and allow to cool enough to touch. Meanwhile, melt butter in a medium pan. Sauté garlic and spinach for a few minutes until spinach wilts. Add bacon and red pepper flakes. Add flour and stir, then add milk and stir until on lumps remain and add Boursin cheese. Remove from heat, add parmesan and then fresh pepper to taste. Turn the broiler on. Fill each squash with sauce and then use a fork to pull at the 'spaghetti' strands, mixing the sauce with the squash. Top with remaining parmesan and place under the broiler until bubbly. Enjoy!
Today was definitely a soup day! I stopped by the Farmer's Market this morning and picked up some of this fantastic bread from Niwas Rustic Bread and then set to work back at home with some of the ingredients from my Kootenay Farm to Folk food box. One of my favourite soup recipes is out of the Whitewater Cooks cookbook and I decided to adapt it to suit my needs today. It was so delicious, especially with this amazing baguette :). I love to make soups and enjoy them for lunch and then freeze the leftovers in single portions to enjoy another time.
Broccoli Cauliflower Cheddar Soup
1 large head of broccoli
1 large head of cauliflower
2 onions
3 tbsp. oil
3 tbsp. butter
8 c. vegetable stock
1 c. heavy cream (I love to use Kootenay Meadows whipping cream)
1 c. shredded cheddar cheese
1 tbsp. Worcestershire sauce
1/3 c. sherry
salt and pepper to taste
Roughly chop broccoli, cauliflower, and onions, and put into a stock pot with the oil and butter. Sauté. Add stock and simmer until broccoli and cauliflower are tender, about 20 minutes. Purée and return to pot over low heat. Add cream, cheese, Worcestershire sauce, sherry, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Serve.
Broccoli Cauliflower Cheddar Soup
1 large head of broccoli
1 large head of cauliflower
2 onions
3 tbsp. oil
3 tbsp. butter
8 c. vegetable stock
1 c. heavy cream (I love to use Kootenay Meadows whipping cream)
1 c. shredded cheddar cheese
1 tbsp. Worcestershire sauce
1/3 c. sherry
salt and pepper to taste
Roughly chop broccoli, cauliflower, and onions, and put into a stock pot with the oil and butter. Sauté. Add stock and simmer until broccoli and cauliflower are tender, about 20 minutes. Purée and return to pot over low heat. Add cream, cheese, Worcestershire sauce, sherry, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Serve.
It's quite cold outside so today seemed like the perfect day to make up some soup! It's been awhile since I have posted a recipe, but I have been cooking lots lately! I have been enjoying getting a food box from Kootenay Farm to Folk each week and it has been challenging me to try new things in the kitchen!
Potato Leek Soup
1 large leek
2 parsnips
2 celery sticks with leaves
2 onions
2 cloves garlic
olive oil
7c. vegetable broth
4 potatoes
salt & pepper
Chop the leek, parsnips, celery sticks, onions, and garlic, and add to a pan with olive oil. Fry together until soft, about 10 minutes with a lid slightly askew. Meanwhile, bring the vegetable stock to boil in a pot. Peel and chop potatoes into small cubes. Once boiling, add potatoes and other vegetables. Reduce heat and simmer for about 20 minutes, until potatoes are soft. Remove from heat and season with salt and pepper. Blend soup with a food processor. Return to pot and heat until a slow boil. Remove from heat. Serve and enjoy.
Potato Leek Soup
1 large leek
2 parsnips
2 celery sticks with leaves
2 onions
2 cloves garlic
olive oil
7c. vegetable broth
4 potatoes
salt & pepper
Chop the leek, parsnips, celery sticks, onions, and garlic, and add to a pan with olive oil. Fry together until soft, about 10 minutes with a lid slightly askew. Meanwhile, bring the vegetable stock to boil in a pot. Peel and chop potatoes into small cubes. Once boiling, add potatoes and other vegetables. Reduce heat and simmer for about 20 minutes, until potatoes are soft. Remove from heat and season with salt and pepper. Blend soup with a food processor. Return to pot and heat until a slow boil. Remove from heat. Serve and enjoy.
Here is a recipe I improvised with according to what we had on hand because I did not want to go out grocery shopping! I love how it turned out - yum :)
Chicken Orzo Salad
1/2 16oz. package of orzo
2 chicken breasts, chopped and cooked with seasoning (I used thyme and Montreal Steak Spice)
1 bunch spinach, chopped and steamed
1/4 c. crumbled feta
2 green onions, chopped
2 carrots, chopped
1/4 c. chopped pecans, toasted
Fresh herbs to taste (I used rosemary, basil, and sage)
1/4 c. olive oil
1/4 c. balsamic vinegar
Cook orzo according to package directions. Mix in remaining ingredients and chill. Serve and enjoy!
Chicken Orzo Salad
1/2 16oz. package of orzo
2 chicken breasts, chopped and cooked with seasoning (I used thyme and Montreal Steak Spice)
1 bunch spinach, chopped and steamed
1/4 c. crumbled feta
2 green onions, chopped
2 carrots, chopped
1/4 c. chopped pecans, toasted
Fresh herbs to taste (I used rosemary, basil, and sage)
1/4 c. olive oil
1/4 c. balsamic vinegar
Cook orzo according to package directions. Mix in remaining ingredients and chill. Serve and enjoy!
Asparagus season is here and I made a point of making a trip to my hometown to get some asparagus from the local farm there. Pickling asparagus has become a favourite of mine during the season.
This year I was encouraged to try this delicious recipe.
We had this for dinner alongside a salad, but this would be most ideal for a brunch! Yum :)
Recipe found at Half Baked Harvest
This year I was encouraged to try this delicious recipe.
Asparagus Pastries with Thyme infused Honey
1 bunch of asparagus
Olive oil
Sea salt & pepper
2 sheets rolled frozen puff pastry, thawed
8 oz. brie cheese, cut into 8 pieces
1 egg, beaten
1/4 cup honey
2 tbsp. salted butter
Thyme sprigs
Preheat oven to 375F. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Spread out one sheet of pastry on a floured surface and cut into 4 pieces. Repeat with the other sheet. On each square of pastry place a slice of brie diagonally. Next, place 4-6 asparagus spears on top of the cheese. Take the two other sides of the square and wrap around the cheese and asparagus, pressing the pastry to close. Brush each pastry with egg.
Bake pastries in oven for 25 minutes. Meanwhile, create thyme infused honey by combining honey, butter, and thyme leaves in a saucepan over medium heat. Bring to a gentle boil. When pastries are removed from the oven, drizzle the honey over top. Serve and enjoy!
----------------------------------------------
We had this for dinner alongside a salad, but this would be most ideal for a brunch! Yum :)
Recipe found at Half Baked Harvest
It is my goal this fall to really work on making sure I have an actual breakfast every single day - something I have struggled with for years! I decided on this name for my french toast dish because it reminds me of being in France and having SO many delectable choices for breakfast. It was inspired by a beautiful recipe from the Whitewater Cooks with Passion cookbook. Here is my version for one person. You can substitute basically any berries you want for this yummy breakfast.
Do you have special things that you get or are given and you save them to use for just that right special occasion; however, you're so busy measuring whether the occasion truly is special enough to bring out the special thing that you never end up using it? Well, that is me with huckleberries. This unique, rare berry is my absolute favourite! I savour them so much I often leave them in my freezer when I can finally get them because I can't bear the thought of "wasting" them. This summer I'm on a mission to change that. This year I got the berries fresh and am determined to use them up BEFORE I even have the chance to put them in the freezer - it's hard to part with them (even though I'm the one eating a lot of them :) ).
One way to do this was to make jam. I decided to put the jam in small jars this year so that I also wouldn't get in the habit of opening a larger one and thinking ok well I shouldn't eat the jam again today because I want it to last and then months go by and it is still sitting there unused. I also cringe at the amounts of sugar we need to dump into jam that is already sweetened naturally by fruit, so I used a berry jam recipe that I tried last year that uses honey.
One way to do this was to make jam. I decided to put the jam in small jars this year so that I also wouldn't get in the habit of opening a larger one and thinking ok well I shouldn't eat the jam again today because I want it to last and then months go by and it is still sitting there unused. I also cringe at the amounts of sugar we need to dump into jam that is already sweetened naturally by fruit, so I used a berry jam recipe that I tried last year that uses honey.
It is the first day of Spring Break - woo! This morning I woke up rested and thought I would make some Seafood Chowder with the delicious Mitchell's Soup Co. mix (a local BC company!) that I got as a gift awhile ago. I thought it would be nice to accompany this soup with some biscuits when I went to serve it. I pulled out this great recipe I originally got in my Grade 8 Foods class that I have made adjustments to over the years. I thought I would type it up on Canva and see how it looked :)
I was looking for a French recipe this weekend and remembered a special dish we enjoyed in Paris: coq au vin. What better way to enjoy it by using my beautiful Le Creuset pot! Here's my spin on this classic:
2 tbsp. olive oil
6 slices bacon, chopped into small pieces
4 chicken breasts, pounded down a little and cut into 2-3 pieces
Salt and pepper
3-4 carrots, chopped diagonally into 1-inch pieces
1 onion, chopped
1 clove garlic, chopped
1/4 cup Brandy or Cognac
1/2 bottle red wine
1 cup chicken broth
10 fresh Thyme sprigs
2 tbsp. butter, at room temperature, divided
1 1/2 tbsp. flour
A handful of pearl onions
A handful of cremini mushrooms, stems removed and sliced
Preheat oven to 250 F. In a cast iron pot cook bacon. Remove with a slotted spoon and set aside. In the same pot brown chicken. Set aside. Next, cook carrots and onion in that same pot for 10 minutes on medium-low. Add the garlic and cook for another minute. Add the brandy and put the bacon, chicken, and any juices that collected into the pot. Add the wine, chicken broth, and thyme, and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes. Remove from oven and place back on stove.
Mash 1 tbsp. of butter with the flour and stir into the stew. Add the pearl onions. In a small fry pan, add the remaining 1 tbsp. of butter and cook the mushrooms over medium-low heat for 5-10 minutes. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve.
I served this dish with mashed potatoes and a side of green beans. Prior to this meal we enjoyed a baguette with Beaufort and Délice de bourgogne cheeses!
2 tbsp. olive oil
6 slices bacon, chopped into small pieces
4 chicken breasts, pounded down a little and cut into 2-3 pieces
Salt and pepper
3-4 carrots, chopped diagonally into 1-inch pieces
1 onion, chopped
1 clove garlic, chopped
1/4 cup Brandy or Cognac
1/2 bottle red wine
1 cup chicken broth
10 fresh Thyme sprigs
2 tbsp. butter, at room temperature, divided
1 1/2 tbsp. flour
A handful of pearl onions
A handful of cremini mushrooms, stems removed and sliced
Preheat oven to 250 F. In a cast iron pot cook bacon. Remove with a slotted spoon and set aside. In the same pot brown chicken. Set aside. Next, cook carrots and onion in that same pot for 10 minutes on medium-low. Add the garlic and cook for another minute. Add the brandy and put the bacon, chicken, and any juices that collected into the pot. Add the wine, chicken broth, and thyme, and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes. Remove from oven and place back on stove.
Mash 1 tbsp. of butter with the flour and stir into the stew. Add the pearl onions. In a small fry pan, add the remaining 1 tbsp. of butter and cook the mushrooms over medium-low heat for 5-10 minutes. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve.
------------------------------
I served this dish with mashed potatoes and a side of green beans. Prior to this meal we enjoyed a baguette with Beaufort and Délice de bourgogne cheeses!
I recently got to attend my first cooking class! It was held at one of my favourite kitchen stores, Sur la table, and was Thai themed. The salad we made was definitely one of my favourites. Here is my adaptation:
2 tbsp. brown sugar
3 tbsp. soya or fish sauce
1 clove garlic
1 tbsp. lemongrass, minced
Juice and zest of 2 limes
1 head red leaf lettuce, chopped
1 head green leaf lettuce, chopped
1/2 cup red onion, chopped
1/2 cucumber, sliced
1 carrot, chopped
1/2 cup mint leaves, finely chopped
1/4 cup cilantro leaves, finely chopped
Whisk together the first 5 ingredients to make the salad dressing and set aside. Chop the rest of the ingredients, setting aside the herbs.
Combine the herbs with the salad dressing and the rest of the chopped ingredients together in a salad bowl. Dress the salad and serve immediately.
***Additions to the salad I may try are zucchini and/or avocado - yum!
I came across this delicious recipe last year and have made it now twice with my friend, Nadine. Last year I hounded it because it was so good, so this year we made sure to make an extra batch to have some on hand for gifts :).
1 bottle Rosé wine
1/2 cup lemon juice
1 pkg. pectin
4 1/2 cups sugar
1/4 cup pink peppercorns, lightly crushed
Combine wine, lemon juice, and pectin in a pot. Bring to a full rolling boil, stirring constantly. Stir in sugar and peppercorns and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jelly into half-pint or quarter-pint jars, leaving a 1/4-inch headspace. Wipe jar rims before attaching lids and bands. Process jars in a hot water bath for 5 minutes. Remove from canner and cool on wire racks. Be sure to turn and tilt jars every 30 minutes to distribute peppercorns evenly throughout the jelly. Makes 6 half-pints or 12 quarter-pints. Delicious served on crackers with cheese or on sandwiches!
1 bottle Rosé wine
1/2 cup lemon juice
1 pkg. pectin
4 1/2 cups sugar
1/4 cup pink peppercorns, lightly crushed
Combine wine, lemon juice, and pectin in a pot. Bring to a full rolling boil, stirring constantly. Stir in sugar and peppercorns and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jelly into half-pint or quarter-pint jars, leaving a 1/4-inch headspace. Wipe jar rims before attaching lids and bands. Process jars in a hot water bath for 5 minutes. Remove from canner and cool on wire racks. Be sure to turn and tilt jars every 30 minutes to distribute peppercorns evenly throughout the jelly. Makes 6 half-pints or 12 quarter-pints. Delicious served on crackers with cheese or on sandwiches!
In between Masters projects, ok I mean procrastinating haha, I set out to make a birthday card for my Dad. I randomly came across a fun paper from Martha Stewart and wanted to create a farm/lake feel with my card to link up with the sweet summertime challenge at Art Impressions. I loved the sketch over at Mojo Monday too.
Another thing my dad also loves is Saskatoon berries. They are usually ready just before his birthday and my mom will often make him a pie to celebrate. I couldn't believe it when I found a TON of Saskatoon berry bushes all over our new property! I've made a couple of pies and some jam, too! I was able to use a recipe with honey instead of sugar - yum! I put a Saskatoon berry beside a blueberry in one of the pictures below to show the size difference. One batch of jam I ran out of Saskatoon berries so I made it half and half. Here's the simple yummy recipe:
Paper - Dakota paper collection (CTMH); Holiday Collection (Martha Stewart);
Ink - Memento Tuxedo Black (CTMH); Stamp - Pleasures Window (Art Impressions);
Embellishments - Black Medley (CTMH); Stitched Rectangles (Memory Box).
Another thing my dad also loves is Saskatoon berries. They are usually ready just before his birthday and my mom will often make him a pie to celebrate. I couldn't believe it when I found a TON of Saskatoon berry bushes all over our new property! I've made a couple of pies and some jam, too! I was able to use a recipe with honey instead of sugar - yum! I put a Saskatoon berry beside a blueberry in one of the pictures below to show the size difference. One batch of jam I ran out of Saskatoon berries so I made it half and half. Here's the simple yummy recipe:
Saskatoon Berry Jam
3 1/2 cups Saskatoon berries
1 tsp. Cinnamon
2/3 cup honey
1/2 lemon, juice of
Pour washed berries into a saucepan and mash most of the berries. Add the cinnamon, honey, and lemon juice and stir to combine. Gently bring to a boil. Cook, stirring often for about 10 minutes until the jam thickens. Remove from heat and pour into hot jars. Process in a hot water bath for 10 minutes.
Back this spring when we were in Maui I made sure to grab some macadamia nuts on our way home. We had so many phenomenal meals over there and many of them used macadamia nuts in some way. I finally had some time to play around in the kitchen and came up with this recipe.
Preheat the oven to 400F. Chop macadamia nuts in a food processor and then put on a plate. Gather egg white in a small bowl. Cover both pieces of halibut with the egg white. Roll halibut in nuts making sure to press the nuts into the fish. Heat a frying pan with a bit of olive oil. Fry halibut pieces until lightly golden. Put on a baking tray and bake for 10-15 minutes depending on the thickness of your fish. Serve and enjoy!
Macadamia Nut Crusted Halibut
2 pieces of halibut
1 cup macadamia nuts
1 large egg (white part only)
Salt and pepper
Olive oil
Preheat the oven to 400F. Chop macadamia nuts in a food processor and then put on a plate. Gather egg white in a small bowl. Cover both pieces of halibut with the egg white. Roll halibut in nuts making sure to press the nuts into the fish. Heat a frying pan with a bit of olive oil. Fry halibut pieces until lightly golden. Put on a baking tray and bake for 10-15 minutes depending on the thickness of your fish. Serve and enjoy!
At this busy time of the year I'm glad I took some time to get up and make a nice breakfast this morning. I saw this on a menu awhile ago and thought I would love to make it myself!
Banana Bread
2 cups Flour
1/2 cup Sugar
3 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 cups Chocolate Chips
1 Egg
1/4 cup Milk
1 tsp. Vanilla
1/4 cup Oil
2-3 ripe mashed Bananas
Heat oven to 350F.
Sift together dry ingredients. Stir in chocolate chips. In a separate bowl combine wet ingredients and beat for 30 seconds. Combine dry and wet ingredients and lightly mix. Pour into a greased bread pan and bake for 65-70 minutes. Allow time to cool before slicing.
French Toast
2 slices of Banana Bread
1 tsp. Butter
1 Egg
Maple Syrup
Melt butter in a medium frypan on the stove. Beat an egg in a bowl with a fork. Dip banana bread slices into the egg and set in hot pan. Lightly brown each side of the bread. Serve with maple syrup to taste!
I couldn't very well come to Maui and do my own cooking without playing around with some of their amazing local ingredients. I do love a good, light dessert and this was perfect!
Grilled Pineapple with Rum Sauce
1 Maui Gold* pineapple
2 tsp. butter
1/4 cup Macadamia Blossom Pure Hawaiian* honey or brown sugar
1/4 cup dark rum
1 pint favourite icecream or gelato - we used Caramel Cookie Crunch gelato this time
Cut pineapple into 1-1 1/2 inch rings. Core the middle. Grill the pineapple slices on a BBQ a few minutes each side. Meanwhile pour remaining ingredients into a hot pan and slowly heat for a few minutes until a thicker sauce is obtained. Remove from heat. Place a pineapple slice on a plate, a scoop of ice-cream in the middle and then drizzle the sauce over the plate. Enjoy this delicious treat!
*these brands aren't necessary, but what we used in Maui :)
Grilled Pineapple with Rum Sauce
1 Maui Gold* pineapple
2 tsp. butter
1/4 cup Macadamia Blossom Pure Hawaiian* honey or brown sugar
1/4 cup dark rum
1 pint favourite icecream or gelato - we used Caramel Cookie Crunch gelato this time
Cut pineapple into 1-1 1/2 inch rings. Core the middle. Grill the pineapple slices on a BBQ a few minutes each side. Meanwhile pour remaining ingredients into a hot pan and slowly heat for a few minutes until a thicker sauce is obtained. Remove from heat. Place a pineapple slice on a plate, a scoop of ice-cream in the middle and then drizzle the sauce over the plate. Enjoy this delicious treat!
*these brands aren't necessary, but what we used in Maui :)
