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Starters, Salads & Snacks

Baked Goodies & Desserts

Lunches & Suppers

Festive Celebrations

Miscellaneous

 

Cooking For One

 

Recipes by Cathie Hamilton  – Certified Culinary Scientist

 

 

Please support your local Farmers

  

Starters, Salads & Snacks

 

Lentil Coconut Energy Bites *nut free

Ingredients:

• ½ cup cooked green lentils
• ½ cup of pureed pumpkin seeds
• ⅓ cup of dry oats
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• 4 dates
• ¼ cup of chocolate chips (optional)
• ¼ cup of coconut flakes unsweetened (to roll in)

 

 

 

Steps:

1. Cook the lentils in a pot with water for ~25-30 minutes on medium heat
2. In the meantime, puree ½ cup of pumpkin seeds in a food processor until smooth
3. Add in fresh dates and continue to puree
4. Once you reach a paste-like consistency, add in dry oats, cinnamon, vanilla extract and cooked lentils.
5. Transfer into a bowl and add chocolate chips
6. Roll into small balls (should make about 9-10)
7. On some parchment paper, sprinkle ¼ cup of coconut flakes and roll in the lentil coconut bites
8. Enjoy!

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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Favourite, Filling Salads

 Full-meal salads are my absolute go-to during the summer months. And, with the growing trend of salads-in-a-jar, I can see that others are catching on.

The secret to a perfectly balanced, full-meal salad (that will actually fill you up) is to include whole grains, protein, and healthy fats along with all those veggies. I also like to include a sweet note (such as fresh or dried fruit) and something crunchy for texture. Often foods will do double duty, such as chopped nuts providing protein, healthy fat, and crunch.

Enjoy!

Protein Food Ideas:

• Beans and lentils, canned or cooked from dry
• Edamame
• Tofu cut into cubes or fingers
• Grated or cubed cheese
• Leftover meat and poultry, e.g. shredded chicken, sliced steak
• Chopped or slivered nuts
• Seeds, e.g. pumpkin seeds, hemp hearts
• Hard boiled eggs

Whole Grain Ideas (Starch Foods):

• Cooked and cooled pasta
• Buckwheat (soba) noodles
• Brown rice
• Wild rice
• Quinoa
• Farro
• Pot barley
• Cooked and cubed sweet potatoes

Did you know that you can freeze cooked beans and whole grains like brown rice farro and barley? Cooking beans from dry and whole grains takes considerable time. So, when you cook them, cook a big batch, divide into individual portions, and then freeze.  With your cooking done beforehand, your salad prep is really easy. And, it means no cooking on hot days!

For inspiration, here are two of my favourite full-meal salads. You’ll notice that there aren’t amounts listed for the salad ingredients – make as much or as little as you want.

Black Bean Salad

Ingredients

Brown rice

Black beans

Bell pepper (red, yellow, or orange)

Corn (cooked from frozen or cut off the cob)

Avocado

Dressing

1 TBSP       Vegetable oil (I particularly like avocado oil)

1 TBSP       White wine vinegar

2 TBSP       Lime juice

1/4 tsp       Ground cumin

1/8 tsp       Cayenne pepper (optional)

Pinch          Salt

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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Lentil-Farro Salad

Ingredients

Farro, cooked and cooled

Green lentils*, cooked and cooled

Grated carrot

Grated beet

Kale, cut into thin ribbons and massaged with a dash of oil, vinegar and salt

Slivered almonds

Raisins

Dressing

1 TBSP       Good, extra virgin olive oil

3 TBSP       Balsamic vinegar

Fresh cracked pepper

Pinch          Salt

* Do you have difficulty digesting beans? Give lentils a try, they’re less “musical”.

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

Buckwheat Noodle Salad

This salad proves that salads aren’t just for summer. It is a perfect balance of the nuttiness of buckwheat, richness of avocado, sweetness of raisins and tartness of vinegar.

Buckwheat noodles are common in Japanese cuisine and can be found in Asian food shops and sometimes in the Asian food section of mainstream grocery stores. The noodles are usually tied into small bundles within the larger package.

Serves 2

Ingredients: 

2 bundles of buckwheat noodles (to make 2 cups cooked)

1 avocado

1 medium beet

1 large carrot

¼ cup raisins

½ cup raw nuts or seeds (I prefer almonds, cashews, or pumpkin seeds in this recipe)

2 tablespoons balsamic vinegar

1 tablespoon apple cider vinegar

1 tablespoon extra virgin olive oil

Salt & fresh cracked pepper

Directions:

1. In a large pot of boiling water, cook noodles until they are al-dente. Drain and rinse with cool water.

2. In the meantime, peel and grate the beet and carrot. Dice the avocado into bite-sized pieces.

3. In a jar with a lid, combine the vinegars, olive oil, salt and pepper. Put the lid on the jar and shake to mix thoroughly.

4. Divide noodles into 2 serving bowls. Top with vegetables, raisins and nuts. Pour on the dressing. Enjoy! I prefer to eat the salad with chopsticks.

Note: if preparing the salad ahead of time, wait until just before eating to chop the avocado and add the dressing to the salad.

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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Island Thunder Honey Garlic Drumsticks

Prep: 20 mins
Total Time: 10 mins
Servings: 30 mins

Drumsticks make great party food, compared to wings they have more meat, much less fat and are half the cost. Since Island Farmhouse Chicken is European Style air-chilled, which means no added water or bleach, the skin gets nice and crisp when cooked.

INGREDIENTS:

1 tablespoon of butter
1 – 2 cloves of finely minced garlic
1/2 cup of honey
Island Farmhouse drumsticks

DIRECTIONS:

Cook garlic in butter over medium heat, careful not to brown the garlic, remove from stove and add honey, return to stove on low heat until honey is heated through. In a large bowl toss cooked hot sticks in honey sauce until well coated. Transfer to warm serving dish and drizzle with any left over sauce.

Season drumsticks with salt and pepper and place in hot oven, 450F for 10 min then reduce heat to 350 until cooked through. Toss in sauce while still hot.

Farmhouse Poultry,
Vancouver Island.

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Family Style Vegetable Soup

Ingredients.
Bones and scraps from rib roast or leg of lamb.
2 1/2 quarts of cold water
1 medium onion, sliced
2 stalks of celery, sliced

Place these ingredients in a large kettle and simmer for 11/4 hours.

1/2 cup of barley
2 medium white turnips, diced
2 medium potatoes, diced
4 medium carrots, diced
1 1/2 cups of sliced celery
1/2 cups minced parsley
2 tsp salt
1/4 tsp pepper
1 to 11/2 tsp of accent
1/8 tsp of powdered cloves (optional)
1/8 tsp thyme

Instructions.
At the end of 11/4 hour of first simmering add the barley. Continue cooking at a gentle boil until the barley is swollen and tender about 1 to 11/4 hours.

Remove bones from the stock. If the soup is not to be finished for immediate serving, chill the stock to congeal the fat on the top and remove it. Otherwise skim of fat from the stock and bring it to the boil and add all the remaining ingredients.  Simmer gently until the vegetables are tender, about 15 minutes.

Meanwhile remove all the meat from the bones and chop and dice.

Soup meat.
2 cans of condensed tomato soup
1 tsp of sugar
accent as needed.

Add the soup meat, tomato soup and sugar. Heat soup thoroughly. Correct the seasoning with accent. Makes about 2 to 21/2 quarts.

Submitted by Marie Hutton.
Cedar Women’s Institute.

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Cinnamon Pita Chips

This summer, hundreds of us will hit the highways for an exciting road trip getaway, so let the fun begin. Don’t rely, for example, on drive-thru fast food or convenience store junk when there are far better snacks to tantalize our taste buds. Keep your hunger at bay with this travel-friendly, and healthy, recipe from Ozery Bakery:

Prep time: 10 minutes

Ingredients

• 2 Whole Wheat Pitas
• 4 tbsp coconut oil or butter, melted
• 5 tsp granulated sugar
• 1 1/2 tsp ground cinnamon

Instructions

Preheat oven to 350°F.  Line a baking sheet with parchment paper. Slice each pita in half, then each into six equal-sized wedges. In a bowl, stir together the sugar and cinnamon. Brush both sides of each pita wedge with coconut oil. Sprinkle cinnamon and sugar mixture evenly over both sides of the pita wedges, and place on baking sheet in a single layer. Do not overlap.

Bake for 15 minutes, turn over and bake another 10-15 minutes, or until wedges are crisp. Let chips cool on a wire rack before serving.

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Thai Spiced Butternut Squash Soup

 2 tbs Vegetable Oil

1 kg Butternut Squash (fresh)

1 lg onion

3 sticks celery

1 l chicken broth or homemade stock

2 tsp Thia red curry paste

1 can Coconut Milk

1 tbs Thai Fish Sauce

4 Kaltia Lime Leaves (optional) Can be found frozen or dry in Asian Markets.  They look like a rounder Bay leaf but give a strong citric flavour.

In a large pan over medium heat sweat the onions and celery in oil for 5 mins till softened.  Add the squash and red curry paste and cook for 5

more mins.  Add the stock or broth and bring to a boil, then lower the temperature and simmer for 15 mins till the squash is fall apart soft.  Take off heat and use a stick blender or food processor and blitz till smooth consistency.  Add the coconut milt, fish stock and lime leaves and bring back to a low simmer

Submitted by Bobbie Williams from  The Island Highlander Company  

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Hot Lemony Cucumber Soup

2 leeks
4 English cucumbers
2 lemons
2 pints chicken stock
1 tablespoon olive oil
Seasoning to taste

Chop leeks and sauté gently until soft and translucent.
Chop cucumbers and add to mix.
Squeeze juice from lemons and add to mix, also include some zest from skins.
Pour chicken stock over mix and simmer slowly for 30 minutes.

When cool place in blender.

Reheat as needed with some seasoning – I add lemon pepper.
Sour cream or table cream can be added to each bowl but I prefer it untouched!

Contributed by Marjory Sutherland, Chemainus. BC

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TUSCAN MINESTRONE SOUP

1 cup dried cannelli ( white kidney) beans (if you can’t find dried cannelli beans you can sub great white northern beans or 1-540 ml tin canned white kidney beans [if using canned, skip the soaking and boiling of beans & drain and rinse] 4 cups cavolo nero ( tuscan kale) or scotch kale
1/4 medium white cauliflower
2 medium zucchinis
2 medium leeks
1 medium onion
2 medium potatoes
2 medium carrots
2 stalks celery, with leaves
2 cloves garlic, finely chopped
2 Tbsp tomato paste
1 tsp Tuscan mixed spices or equal parts ground cloves,nutmeg,hot pepper flakes, coriander and curry (I make up a bottle of this spice mix by using 1 tsp of each, and I have it for the next 4 times I make the soup)
Salt (if using canned beans omit the salt)
Freshly ground black pepper

Soak beans for 12 hours. Drain and rinse. Place beans in a large pot with 8 cups water and bring to boil. Reduce to simmer and cook covered for 2 hours or until beans are tender. Cut vegetables into equal sized pieces. Add them with garlic, tomato paste and spices to beans (if using canned beans, add vegetables to 8 cups water). Cook covered at low boil for 30 minutes stirring occasionally (if using canned beans add now) and cook covered for another 30 minutes. Add salt & pepper.

Serve hot with some freshly grated parmesan & a drizzle of extra virgin olive oil (toppings optional). Great with Rosemary and Olive Focaccia bread.

Contributed by Connie Grinnell
Nanaimo, BC.

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5 Minute Cake.

Put 1 egg into a 1 cup measuring cup, then fill to 3/4 cup level with milk, then add oil to the 1 cup level.

Mix. (transfer to bowl)

Then add 3/4 cup sugar,1 cup flour , 1 heaping teaspoon baking powder and 1 tsp vanilla.

Beat until smooth.

Put in 8 inch pan. Bake at 350F for 20 – 25 minutes. ( I grease my pan and line the bottom with parchment)

Contributed by Connie Grinnell
Nanaimo, BC.

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Mint Chocolate Whip

3 dates tbsp cacao nibs

1.5 tbsp cocoa powder

2 tbsp ground flaxseeds

⅓ cup of coconut milk (with the fat)

½ cup milk or plant-based milk alternative of your choice

2 drops of peppermint oil

⅛ of an avocado (very ripe)

Blend thoroughly and enjoy immediately!

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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Strawberry Parfait.

Layer 1/3 cup yogurt into the bottom each of 4 tall glasses. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Ingredients

3 cups vanilla or plain yogurt

3 cups fresh sliced strawberries

1 cup good quality granola

 

 

Serve for breakfast or a light dessert

Recipe from Springford Farm, Nanoose, BC.

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Chocolate Chia Pudding
This delicious treat is actually good for you because it’s made with protein, iron and fibre-rich chia seeds. The result is a gelatinous or pudding-like consistency similar to tapioca pudding.

Ingredients:

3 TBSP       chia seeds

1 cup           milk (dairy, plant-based alternative, even canned coconut milk)

1 TBSP       cocoa powder

1.5 tsp         sugar

Directions:

1. Combine all ingredients in a container with a lid.
2. Stir well to thoroughly combine.
3. Leave at room temperature for 30 minutes to allow gel to start.
4. Refrigerate overnight.
5. Enjoy!

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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Oma’s Pflaumen Kuchen
Granny’s Plum Slice

This is one of my summer favourites, my Grans used to have a farm and we had an Orchard, including plum trees.  Oma used to make a plum cake baked in a tray from the first batch that we pulled off of the trees, it’s the best – Oma’s baking always was.
This particular sheet cake is not sickening sweet, it preserves the tartness of the plums and the dough in rather dense. You can add ground filberg nut flour to give it that special nutty touch

You will need:
250gr. Unsalted butter
200gr. Sugar
2 eggs
1 lemon zested
3ml Vanilla Pure
Nutmeg, pinch

Streusel:
40gr brown sugar
25gr flour
20gr Butter
Pinch of Cinnamon and Nutmeg to taste. Combine all and work till lumpy streusel crumbs form

425 gr sifted all purpose flour
20gr. Baking powder

Cream Butter & Sugar until light and fluffy
Slowly add eggs, vanilla and lemon zest

Now add Flour and Baking powder.

Spread this on a greased and sugared baking tray evenly,
12 plums, pitted, cut into wedges
Set plum wedges tightly in rows – slightly pressed into the dough.

Sprinkle with Streusel topping and bake at 350F / 175 C for about 40 minutes
Serve warm with Ice Cream or Whipped Cream
(You can use this base for  Apples, Apricots, Cherries, Peaches etc)

Recipe by Norman Mueller.
Chemainus, BC.

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UNBAKED CHOCOLATE CAKE.

1/2 c. Butter.

1 egg beaten.

1/2 c. sugar.

1/2 c. walnuts or almonds.

2 tbs cocoa.

1 tsp vanilla

1/2 lb. graham crackers or any sweat cookis.

Melt butter in a saucepan, add sugar, cocoa & egg; stir & bring to a boil for 1 minute. Add cookies & nuts. Press into a well greased dish. Press down with a spoon.

DO NOT BAKE.

Can be iced with chocolate icing and sprinkled with chopped nuts or just as good plain.

When cold cut into squares.

A recipe submitted by Bess Harvey, Chemainus.

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ONE CUP OF EVERYTHING COOKIES

1 c. margarine
1 c. brown Sugar
1 c. white sugar
3 eggs
1 c. peanut butter
1 c. coconut
1 c. chocolate chips
1 c. flour
1 tbsp. baking soda (so we lied)
1 c. oatmeal
1 c. raisins
1 c. pecans, chopped.

Preheat oven to 350’. Beat margarine, both sugars, eggs and peanut butter until creamy. Add remaining ingredients and mix well. Drop by spoonful on cookie sheet and bake for 10 mins. Makes 9 dozen. [May modify by using ¾ cup of each sugar, and almonds instead of pecans].

A recipe from Pender Island, submitted by Connie Aucthelonie.

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ROSEMARY AND OLIVE FOCACCIA BREAD
This recipe comes from the Harrowsmith Magazine, the adaptions for the bread machine are mine.

3/4 to 1 cup water
1 tablespoon fresh Rosemary, chopped
1/2 teaspoon sugar [for bread machine -use 1 tsp] 1 tablespoon active dry yeast [for bread machine -use 2 1/4 tsp bread machine yeast] 2 1/2 cups all purpose flour
1 teaspoon salt
1/8 teaspoon freshly gound pepper
2 tablespoons olive oil
3 tablespoons black kalamata olives, chopped
1 tablespoon olive oil
2 tablespoons fresh Rosemary, chopped
1 teaspoon fresh garlic, minced
1/8 teaspoon dried crushed red chili peppers
Pinch coarse (Kosher) salt

Bring water to boil and pour over 1 tablespoon chopped rosemary.Cool to lukewarm and strain. Discard the rosemary and reserve the water. Pour the rosemary water into a large bowl, stir in the sugar and sprinkle yeast on top. Let stand until yeast is frothy, 5 to 10 minutes. Add flour, 1 teaspoon salt, black pepper and 2 tablespoons olive oil. Mix well. [If using bread machine place rosemary water, oil, sugar and salt in bread machine bowl, then add flour, then black pepper and bread machine yeast. Select dough cycle.]

Turn dough out onto lightly floured board and knead for 4 minutes . Add chopped olives. Knead 5 minutes longer, or until smooth and elastic. [For bread machine, add olives at the addition stage in the bread cycle according to machine directions.] Place the dough in a large slightly oiled bowl. Cover with plastic wrap and a damp towel. Leave to rise in a warm place until doubled in bulk about 1 1/2 to 2 hours. [If using bread machine, remove dough from machine once the dough cycle is finished and proceed with recipe as per regular recipe].

Punch down the dough on a lightly greased baking sheet and shape dough into large bowl. Use a rolling pin to roll out dough to 2 inch thickness on baking sheet. Let rise again for 30 minutes. Preheat oven to 375F. When the dough has risen lightly, dimple the dough with the end of a wooden spoon that has been lightly floured. Brush the top with 1 tbsp olive oil. Sprinkle with 2 tbsp fresh rosemary, minced garlic, crushed red chili peppers and a light pinch of coarse salt.

Bake bread 25 to 30 minutes or until golden brown around the sides. It is great with basalmic vinegar & olive oil and is delicious with Tuscan Minestrone Soup.

Contributed by Connie Grinnell,
Nanaimo

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Lunches and Suppers

 

Lentil Crust Flatbread (Pizza):

 

For the crust:

2 cups of soaked red lentils (24hr then pureed)
1/2 cup water
1-3 garlic cloves (as per your taste preference)
1 TBSP dried basil
1 TBSP dried oregano
1/2 tsp sea salt
1/2 tsp baking powder
1 TBSP olive oil

Toppings:

– 1 can of tomato puree/sauce
– 1/2 cup of shredded white mozzarella cheese or feta
– any vegetables/protein

Steps:

1. Preheat oven to 400 degrees.
2. Rinse and drain lentils and transfer into the food processor.
3. Add 3 garlic cloves, dried basil, dried oregano, sea salt, baking powder and ½ cup of water for consistency.
4. Puree all the ingredients until smooth.
5. Heat a heavy-bottom frying pan over medium heat. Use ~1 tbsp of olive oil to grease the pre-heated pan and pour in the batter. Smooth the batter out with a spoon, it will look like a mini pancake. Make sure the batter is THIN.
6. Repeat this step (should make about 8 mini crusts)
7. Cook 2-3 minutes on each side. Then, transfer your flatbreads to a baking tray covered with parchment paper.
8. Add your tomato sauce, cheese and toppings.
9. Bake in the oven for 15 minutes until cheese is bubbling and brown.
10. Enjoy!

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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Oven-Fried Chicken

Ingredients.

2 chickens (3 pounds each), cut in eight serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

 

Instructions.

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces.

Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Recipe by Barefoot Contessa.

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Braised Red Cabbage with Apple

Do you need or want to eat more veggies, but you don’t like them very much? Here are some ways to make veggies taste better.

Sautee them. The short but high temperature caramelizes the sugars in the veggies, making them taste sweeter. Add flavor with fruit, vinegars or spices.

This side dish is a great example of these cooking techniques:

• Olive oil          1 tbsp
• Onion, diced ¼ onion
• Apple, diced 1       (for extra fibre, keep the skin on. For a soft texture, peeled)
• Red Cabbage, diced 2 cups
• Red Wine Vinegar 1 tbsp (can be substituted with red wine, or when allergic to sulphites, with apple cider vinegar)
• Water                  1 cup
• Clove, ground          a pinch
• Salt                  to taste

Serves 4 people.

1. Heat olive oil in skillet over medium heat.
2. Saute onions for 6 minutes, add apples and let simmer for 10 minutes
3. Add red cabbage, clove, water, vinegar. Bring back to simmer. Cover, braise the cabbage for a couple of minutes. Then remove lid and let water cook off.
4. Braise the cabbage to your desired tenderness.
5. Serve and enjoy!

Suggested pairing: Roasted Pork with Garlic and Whipped Potatoes with Rosemary and Garlic.

Don’t feel like cooking? Order this side dish with main entrée and starches of your choice from www.TherapeuticMeals.com.
Jenneke van Hemert – registered dietitian.

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Chicken Liver Salad with Lemon Dressing

Ingredients. 

4 Cups local mix lettuce leaves or baby greens
4 slices of home curd bacon ( available at Cedar Farmers Market)
500g of Chicken Livers
1 ml of wizards Choice spice ( Fat Chili Farm )
375ml of sliced mushrooms

Lemon Dressing:

10 ml of Lemon zest
50ml Lemon Juice
5ml fresh thyme
125ml extra virgin olive oil

Method

In small bowl stir together all Dressing ingredients except oil. Gradually add oil in a thin stream, while whisking constantly. Set aside.
Place lettuce in large bowl.

Cook bacon in medium frying pan over medium heat until crisp. Crumble Bacon, set aside.
Drain fat from frying pan leaving 15ml.
Add Chicken livers cooking at medium heat about 10 mins, stirring constantly.
Add the spice from Wizards Choice, remove from frying pan, keep warm.
To same skillet add mushrooms, Cook 5 minutes, Add to livers.

Pour half of Lemon Dressing over Chicken Livers and Mushrooms, toss lightly. Pour remaining Dressing over lettuce and toss.

Divide lettuce among 4 salad plates. Top with Chicken Livers and Mushrooms.

Sprinkle with Crumbled bacon and serve.

Submitted by Betty Benson, Cedar Valley Poultry Farm.
We welcome all people to our Farm 2409 Yellowpoint Rd. Nanaimo BC V9X 1W5.
250-714-8309 – 250-723-3526 – gb_benson@hotmail.com
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One Pot Wonders: Spring Chicken

I love to cook a nice meal but I don’t love to do the dishes. That is why I marvel at the one pot recipes that can impress the best of us. I found this wonderful recipe book beautifully written recipes by Joanna Farrow from England, at a garage sale here in Victoria; and to my delight it was full of one pot wonders. The beautiful pictures displayed lots of rabbit, pigeon, quale and hen dishes. Perhaps a bit too much old country to start of with; I’d thought I better start with something that is readily available from our local grocery store offerings. The following recipe is a lovely chicken with spring vegetables.

As a registered dietitian I could not help myself so I took the liberty to edit the recipe to make sure it is nutritionally balanced.

Serves 4 people.

Preparation time: 10 minutes, Cook time 1 ¼ hour

 

You will need:

A large sauce pan or stock pot.

1 whole chicken (about 1.2 kg)

1 ½ liter chicken stock (choose one with your desired level of sodium, I personally use low sodium)

2 shallots, halved (may be substituted with sweet onion)

2 garlic cloves, peeled and halved

1 tbsp parsley, fresh, chopped

2 sprigs of fresh thyme

½ tsp of marjoram, dried

2 carrots, halved

1 leek, trimmed, cleaned and sliced

4 sprigs of broccolini (or broccoli florets)

8 asparagus spears, trimmed (break off the woody piece at the stem)

2 cups of small baby red potatoes with skin, halved (small potatoes)

Rub the chicken with the marjoram. Leave on the skin until cooked, it helps make the chicken juicy and tender. Place the chicken into a large saucepan and pour in enough stock to cover the chicken. Place the carrots, leek, onion and baby red potatoes along side the chicken in the broth. Lay the thyme sprigs on top. Bring to a boil. Reduce the heat and simmer for 1 hour until the chicken is so tender it falls away from the bones. Add the broccolini and asparagus and simmer for another 6 minutes or until the veggies are cooked. Stir in the parsley before serving. Remove the skin if preferred. Serve in deep bowls with a few spoonfuls of broth.

 

Health Tips:

If you are on a gluten free diet, please make sure your chicken broth is gluten free.

If you are on a Low Sodium diet, please use a low sodium or no salt added broth. Note that “reduced sodium” does not mean low sodium, it is an advertisement tactic.

If you have any questions regarding this recipe, or any other nutrition related questions or comments, please contact me: –

Jenneke van Hemert, Registered Dietitian.

https://therapeuticmeals.com/pages/contact-us or check out my blog at https://therapeuticmeals.com/blogs/news

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Halibut Fish Tacos

Serves 4

Yippee, it’s halibut season! This is a very simple fish taco recipe. It’s perfect for halibut. You can also substitute other white fish, even salmon.

Red cabbage is especially nice in this recipe. To make this recipe even easier, use pre-shredded coleslaw cabbage from the bagged salad section of the grocery store. If you like a little more creaminess, toss the cabbage in a ranch dressing or an Asian vinaigrette.

Ingredients.

• 2 avocados
• 2 tablespoons lime juice
• 1 pound firm white fish, such as halibut, cut into 2-inch chunks
• 1/4 cup flour
• 1/2 teaspoon salt
• Pepper
• 1/4 cup oil for frying
• 2 cups cabbage, shredded or finely sliced
• 1/2 teaspoon salt and pepper
• 4 (8 inch) flour or corn tortillas
• Cilantro (optional)
• Salad dressing e.g. ranch or Asian vinaigrette

Directions

1. Cut avocados in half, remove pit, and peel. Cut in chunks and sprinkle with lime juice. Set aside. In medium bowl toss shredded cabbage with dressing, salt and pepper. Set aside.
2. Mix flour, salt and pepper in a deep plate with a fork. Dredge fish pieces in mixture. In large skillet over medium high heat, heat oil. Add fish, cook until nicely browned on all sides.
3. Divide cabbage mixture between tortillas. Top with fish, avocado and garnish with cilantro and additional lime or lemon slices.

Note: This recipe can be made gluten-free by substituting a gluten-free flour for dredging the fish and using corn tortillas.

Kristen Yarker, MSc, RD.
Dietitian. Speaker. Writer.
www.KristenYarker.com

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One thing we have a lot of on Vancouver Island is blackberries! You can also use frozen blackberries.

INGREDIENTS:

6 Island Farmhouse chicken breasts, boneless, skinless
2 Tablespoons of Olive Oil
Juice of one lemon
Salt and Pepper
1 1/2 cups blackberries
1 tablespoon butter
1/2 cup onion
1/2 cup dry red wine
1 tablespoon lemon juice
3 to 4 tablespoons blackberry jam, seedless
1/4 teaspoon pepper
1/4 teaspoon salt
whole blackberries for garnish

DIRECTIONS:

Press blackberries through sieve to remove seeds and place in small bowl. Heat butter in a small sauté pan or saucepan over medium-low heat. Add onions finely chopped onions and cook until tender.

Add the red wine and lemon juice. Bring to a boil; lower heat and simmer until reduced by about 1/2. Combine the blackberry pulp, jam or preserves, pepper, and salt; add to the wine mixture. Bring to a boil; reduce heat and simmer for 5 minutes.

Makes about 1 cup.

Preheat BBQ. Toss chicken, oil, lemon and salt and pepper in a bowl. Grill chicken until cooked through and arrange on a serving platter, spoon on blackberry sauce and garnish with whole blackberries.

Farmhouse Poulty,
Vancouver Island.

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How big a turkey do I need anyway?

If you are wondering how big a turkey you need for your holiday gathering, you’re not alone. This is a very common question among our customers.

Here’s a quick calculation to help you estimate the right size bird…

When roasting a stuffed turkey, allow ½ to ¾ of a pound of whole fresh turkey per serving (not per person). Remember, Uncle Bob likes “seconds” and everyone loves leftovers for hot turkey sandwiches, turkey noodle soup, and turkey pot pies.

Courtesy of Springford Farm http://www.springfordfarm.com

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How to prepare and cook a turkey, courtesy of the The British Columbia Turkey Marketing Board and the B.C. Turkey Association.  http://bc.canadianturkey.ca/prep

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Baja Black Beans.

This is a favourite of mine from my cousin Vickie Bellingham.
Thank you Vickie.
Trish Summerhayes. Publisher Island Woman.

Ingredients.

4 cups of black beans soaked overnight.
1/2 bunch cilantro, coarsely chopped.
1 TBS cumin seed.
2 TBS pure chilli powder.
1 TBS dried oregano.
6 cloves of garlic, peeled & chopped.
1 yellow onion, chopped.
1 TBS salt?
2 TBS chipotle puree
1/2 cup brown sugar
1 51/2 oz can of tomato paste.
1/3 cup vinegar.

Instructions.

In a large pot place the soaked beans, cilantro, cumin, chili powder, oregano, garlic and onion.
Cover with water by one inch.
Bring to a boil, reduce heat and simmer until the beans are tender, (about an hour).
Add more water to keep the beans covered if necessary.
Add 2 TSP of salt in the final 15 minutes of cooking.

Pre heat the oven to 350F.
Stir the remaining ingredients into the pot. Taste the sauce and season if necessary.
Ladle into a Dutch oven placed on a baking tray to catch any spills.
Cover and bake.
After one hour uncover check the liquid content. If it is very runny leave to bake 15 minutes longer or until desired consistency.

Let rest for 10 minutes before serving.

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Miso Marinated Ling Cod & Spiced Vegetable Couscous for 4

Ingredients

900gr Fresh Ling Cod filet
2 limes
250gr. den Miso paste
90gr granulated sugar
150ml mirin

150gr Couscous, cooked
1 Lemon/ juice
1 red onion, finely diced
1bnch Spring onions, sliced
1 medium tomato, seeded & diced
half a Zucchini, diced
1 Red Pepper, seeded & diced
Arugula as desired
Cumin to taste
Coriander to taste
Ancho Chile to taste
Salt & Pepper to taste
Cilantro for garnish

Preparation 

Start with marinating the Cod, mix the Mirin, Sugar and Miso paste and heat it up in a double boiler, meaning bowl sitting on a pot of simmering water heating the mix by the steam that generates. Do not boil this mix, what you want is the sugar to melt and mix with the miso and mirin., 90C works well.
Let this cool down and reserve a little bit of marinade for a drizzle later. Pour the remaining mix over the cod mixing that well, leave the fish to marinate for 24-36 hrs in the fridge. Yes that’s a long time but it’s worth it.

Once the fish is marinated it gets really easy & fast,

Preheat oven to 200C, place Cod filets on a baking sheet, use parchment paper the sugar in the marinade that runs off the fillet caramelizes and may burn, the clean up becomes a chore….
Place the cod in the oven for about 8 – 10 minutes depending on the thickness and size of the fish.

Heat a non-stick frying pan medium to high, Olive oil or any other oil / fat, add all the ingredients except the couscous, sauté till just cooked, season, mix, then add the cooked Couscous and mix well, squeeze of lemon juice, take off the heat season again to taste. The Couscous isn’t meant to be hot just mixed well.

To Serve,

I recommend a large bowl, place the Couscous in the center, Cod on top of couscous, half the limes on an angle and cut ends off so they stand place a half on the plate rim.
Drizzle the reserved Miso glaze around the Couscous, Cilantro on top of fish and serve – dinner is readyJ

Recipe by Norman Mueller.
Chemainus, BC.

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Star Anise-Ginger Braised Whole Chicken Recipe

I have used this recipe having discovered it in a  Mother Earth magazine.   It is simple to prepare and cook. The texture and taste of the chicken is so good.
Trish Summerhayes.
Owner/publisher Island Woman.

I often wonder why people cook chicken by any other method than this traditional Chinese one, technically a poach-braise. It delivers beautifully tender meat—and it couldn’t be easier. Simply put a chicken in a pot with stock and flavorings, simmer it until it’s partially cooked, then remove it from the heat. The bird finishes cooking in the hot liquid and emerges perfectly done. The chicken’s almost fat-free, having left most of its fat in the stock. Serve with crusty bread.

Photo By Antonis Achilleos.

Ingredients.

• 4 celery stalks, cut into 1/2-inch pieces
  • 2 large carrots, peeled and roll-cut into 1/2-inch pieces, or cut conventionally
  • 2 large onions, cut into 1/2-inch dice
  • 1 teaspoon black peppercorns
  • 2 bay leaves • 2 sprigs fresh thyme
  • 1/4 bunch fresh flat-leaf parsley • 2 star anise
  • 2 tablespoons minced ginger
  • 1/2 cup naturally brewed soy or wheat-free tamari sauce
  • 2 quarts fresh chicken or vegetable stock or low-sodium canned broth, plus extra, if needed • Kosher salt and fresh black pepper
  • One 5- to 6-pound whole chicken, wing tips folded over the back

Preparation.

1. In a stockpot or large Dutch oven, combine celery, carrots, onions, peppercorns, bay, thyme, parsley, star anise, ginger and soy sauce. Add stock. Season with salt and pepper.
2. Season chicken inside and out with salt and pepper. Add chicken to the pot breast side up. It should be completely covered with stock, but if not, add more.

3.  Cover and bring just to a simmer over medium-high heat. Reduce heat to low and barely simmer for 45 minutes. Turn off heat and let pot stand, covered, 30 minutes to 1 hour (the chicken won’t cook further after 30 minutes). Remove chicken and strain broth, reserving vegetables. Carve chicken and serve with vegetables and bowls of broth. Star Anise-Ginger Braised Whole Chicken serves 4.

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Making Sauerkraut the easy way (in a quart jar).

Fermented foods such as sauerkraut are making a comeback due to the great health benefits they offer and the ease in which most of them can be done. It seems once again something that what has been known for generations is proving correct. Grandma really did know what she was talking about.

Sauerkraut is basically cabbage and salt that has been pickled together through the fermenting process and not cooked. Most of types in the grocery stores have been cooked to give them a longer shelf life. This heating process destroys much of the good bacteria and probiotics in sauerkraut.

The benefits of of Sauerkrauts.

Recipe: – 

Ingredients: –

• 1 medium size head of cabbage (I found this makes 2 quart jars)
• 1 1/2 tablespoons of pickling salt.
• Caraway seeds (optional).

Instructions: – 

• Slice cabbage – Discard the outer leaves, cut the cabbage into quarters and discard the core. Thinly cut the cabbage and chop into the size you prefer.
• Combine cabbage and salt – put the cabbage into a large bowl and sprinkle with the salt. Use your hands to work the salt into the cabbage, squeezing the cabbage as you go. I leave this for about one hour, mixing and squeezing as I go. The cabbage will start to wilt and become watery. If you want to add the caraway seeds do so.
• Pack the cabbage tightly into jars pushing it down as you do so. Pour any liquids left in the bowl into the jars.
• Cover the jars – I use clean dishcloths or cheese cloth kept in place with elastic bands. Once it is finished and goes into the fridge I cover with saran wrap or metal lids.
• Over the next 24 hours press the cabbage to be sure that there is liquid covering the cabbage. If after 24 hours there is not enough liquid dissolve 1 teaspoon of alt in a cup of water to top up the jars.
• Ferment for between 3 to 10 days. Keep away from direct sunlight and in a cool place. A pantry or dark cupboard works fine. Check it dailt to make sure the cabbage is not floating above the liquid.
• It’s done when it tastes good to you! It can be kept in the fridge for at least 2 months.What can go wrong? – Not much. You might find that some scum that floats above the cabbage, just scop that out. If the fermentation process is really and your jars are too full it may bubble over.Homemade sauerkraut is nothing like you buy in the stores, it is crunchy and slightly sour, goes great with many foods. Enjoy.

Recipe from the B.C. Women’s Institute Annual General meeting report book.

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Gourmet Fish Tacos

Ingredients

1/2 cup of Rocky Creek wine
1/2 cup of chicken stock
2 tbsp olive oil
2 garlic cloves – crushed
1 jalapeno – crushed
1 red onion, finely chopped
2 large tomatoes
1/2 tsp ground cumin
1 1/2 boneless, skinned fish – halibut preferred
3/4 cup sour cream
1 juice from lime
1/2 cup fresh cilantro
1/4 head of lettuce
dash of sea salt and ground pepper
12 tortilla – prefer hard

Instructions

Add olive oil to the pan. Fry the onions, garlic and cumin until soft

Add tomatoes, stock and wine. Cook for another 10 minutes.

Season the fish with salt and pepper. Chop the fish while the tomatoes are cooking and add the fish to the sauce.

Simmer until the fish starts to flake. Use a slotted spoon to remove the fish and vegetables from the sauce.

Set aside and leave only the stock and then reduce until there is a couple of tablespoonful.

Add the broth to the sour cream.

Serve in the shells with the lettuce and fresh cilantro. Don’t need salsa because of the sauce.

Mushroom curry.

I was listening Cheryl MacKay on CBC’s North by Northwest this morning as she interviewed Madhur Jaffrey about her latest cook book. It was really entertaining as Madhur described how to cook a mushroom curry.
Trish Summerhayes.

I have used ordinary white mushrooms here but you may make this with almost any seasonal mushrooms. Whichever kind you get, cut them into large, chunky pieces so they do not get lost in the sauce.
Serves 4

Ingredients. 4cm (1½in) piece fresh ginger, peeled and chopped

100g (4oz) onions, peeled and chopped

3 garlic cloves, peeled and chopped

450g (1lb) large mushrooms

6 tablespoons vegetable oil

3 tablespoons natural yoghurt

1 teaspoon tomato purée

2 teaspoons ground coriander

¼ teaspoon salt

1⁄8–¼ teaspoon chilli powder

2 tablespoons chopped green coriander

Step One
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.

Step Two
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.

Step Three

Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer.
Turn the heat to low and simmer for 5 minutes.
Sprinkle the green coriander over the top before serving.

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Tandoori Chicken

Chicken marinated with yogurt, spices and paprika and cooked on a barbecue.
To make the ginger/garlic masala.

Place fresh ginger, garlic and green chillies in a food processor or chopper until the blend is a fine paste.

Ingredients.
3 teaspoons ginger/garlic masala.
1 teaspoon turmeric powder.
1⁄2 teaspoon red chilli powder.
2 pounds chicken breasts cut in half.
2 tablespoons cilantro, finely chopped.

Instructions

1. In a large bowl mix together plain yogurt, ginger/garlic  masala, lemon  juice,  dhana jeera  garam masala  salt, turmeric powder, paprika and red  chilli  powder.

2. Add large pieces of chicken and coat thoroughly. Cover and marinate for at least two hours.

3. Barbecue chicken on medium heat and cook for 5 minutes before turning.

4. Baste  chicken with leftover marinade after each turn. Cook chicken    for a further 15 to 20 minutes, turning occasionally, or until chicken is    cooked.

5. Place  cooked chicken pieces on a platter and garnish with chopped    cilantro and lime wedges.

 This recipe was submitted by Daksha of Daksha’s Gourmet Spices, Victoria.
Daksha’s Gourmet Spices can be purchased online at a many shows and markets on the Island
Daksha has written extensively on the subject.

Carrots and Pea Pods in Orange Sauce.
1 cup  sliced carrots     250 ml

2 cups  fresh pea pods   500 ml

½ teaspoon  finely shredded orange peel   2 ml

1/3 cup fresh or unsweetened orange juice  80 ml

1 teaspoon     cornstarch  5 ml

2 teaspoons   soy sauce   10 ml

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In a medium saucepan cook carrots in a small amount of boiling salted water, covered, for 5 minutes. Add pea pods. Cook for 2 to 4 minutes more or till vegetables are tender-crisp. Drain; return to saucepan and keep warm.

Meanwhile, for sauce, in a small saucepan combine orange juice and cornstarch. Cook and stir over medium heat till the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange peel and soy sauce. Pour sauce over vegetables. Toss vegetables with sauce.

Makes 4 – ½ cup servings.

Note: This dish goes well with broiled chicken breasts or ham slices.

Submitted by Ruth Fenner.
Somenos Women’s Institute,

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Herbed Salmon Fillets. Serves 4. 

1/2 cup of sour cream
2 tbsp of butter, melted
2tsp minced onion
1!/2 tsp dried dill
1/4 tsp dried thyme
1/4 tsp salt
Fresh ground pepper
1- 11/2 lbs salmon fillets, skin on.

A roast chicken is always a family favourite and it is so easy to prepare and cook. There is no magic; everyone can do it.

Step 1: Buying
Buy a roasting chicken of the size that suits your needs. This depends on the number of people you are serving and whether or not you want extra chicken to eat either cold or to be used for another meal, such as chicken pie. When buying a chicken, make sure the packaging is intact and that there is no bruising or damage to the bird.

Step 2: Preparation
Empty and clean your kitchen sink and the countertop right next to it, and place a clean tea towel on the counter top. Remove the wrapping from the chicken. Remove the giblets, neck, liver et al, that may be inside the bird or in the neck cavity and put them to one side. Wash the bird thoroughly inside and out with cold water. Pat the bird dry with paper towel. Put a rack on the middle shelf in the oven and preheat to 400 degrees. Cut and quarter a medium sized onion or lemon and place inside the bird. Rub butter generously on the outside of the bird and sprinkle it with salt and black pepper. Now is the time to add any personal herb favourites that you may have … or not … it will taste great with just salt and pepper. Do not add more than two other herbs or you will lose their individual flavours. Place the bird on a rack in the bottom of a roasting pan and put it in the oven with the lid on. Wash your hands thoroughly and clean the counter and sink

Step 3: Cooking
Cook for 30 minutes on high – 400 degrees. Take the pan out of the oven, remove the lid and baste the bird with the residue in the bottom of the pan. Use a large spoon, or better yet, a bulb baster. Put the pan back into the oven at 320 degrees until the inside breast or thigh reaches a temperature of 165 degrees. As a general rule of thumb when roasting poultry, cook for 20 minutes per pound plus another 20 minutes with a finishing internal temperature of 165 degrees. Use a meat thermometer.

Step 4: Serving
Remove the pan from the oven. Place the cooked chicken onto a serving plate; it will now look gorgeous. Tent the bird with foil and allow it to stand for 15 minutes before carving. That’s it.

Step 5: Enjoy!

Trish Summerhayes
Publisher, Island Woman

 

 

 

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BEST STUFFING EVER

1 ½ c cubed whole wheat bread
3 ¾ c cubed sourdough bread or potato bread (if you’re like me you will fudge some of these ingredients : )
1 lb pork sausage
1 c diced onions
¾ c chicken broth
4 Tbsp butter
2 ½ tsp dried sage
¾ c chopped celery
1 ½ tsp rosemary
½ tsp thyme
1 medium apple, cored and chopped
¾ c craisins
⅓ c chopped fresh parsley

Preheat oven to 350 degrees. Toast bread cubes for 15 minutes. Melt the butter in a saucepan. Add the celery and onion until translucent. Add the apple and herbs. Cook sausage separately and add to the onion mix. Add the broth and cook until all comes to a boil.
Add celery and onion mixture to the bread cubes. Add raisins. Stir to combine. Bake at 350 degrees until done. Serves 6. Worth doubling! (this is where white bread might come in : )

Cathy Sakiyama
www.cathysakiyama.com

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Festive Celebrations

Sarah and Sean present a sugar cookie done in four different ways! They’ve made Salted Chocolate, Chocolate Peppermint, Coconut and Lemon Sugar Cookies! Although there are four varieties here, it all starts with the basic sugar cookie recipe.

For the Basic Sugar Cookie Recipe

• ¾ cup Butter, room temperature
• 1 cup Granulated Sugar
• 1 Egg
• 1 tsp Vanilla
• 2 ½ cups All-Purpose Flour
• ½ tsp Baking Powder
• Pinch of Salt

In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt in a separate bowl; stir dry mixture into butter mixture, in 3 additions, until combined.

Divide dough in quarters (about ¾ cups each); press into discs. Wrap discs in plastic wrap; refrigerate for 1 hour. *If you’re only making one variation sugar cookie, there’s no need to divide dough before refrigerating.

Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper, roll out dough to ¼ inch thickness. Using 2-inch fluted round cookie cutter, cut out rounds, rerolling and cutting scraps. Place, about 1 inch apart, on parchment paper-lined baking sheets. Refrigerate until firm, about 20 minutes.

Bake in 375F oven until edges and bottoms are light golden, 10 to 12 minutes. Let cool on pans on racks for 1 minutes. Transfer to racks; let cool completely.

Now , click here for the variations!

Sarah and Sean

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HOT BUTTERED RUMRUNNER
We at Sea Cider have a favourite recipe: Hot Buttered Rumrunner! Everyone’s favourite holiday libation–hot buttered rum–is given a twist with the use of local organic cider. The recipe follows, along with a bonus play on a Hot Toddy using winter Wassail cider.

750 ml (one bottle) Rumrunner Cider
1 cinnamon stick
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 whole cloves
3 tbsp brown sugar
1 tbsp unsalted butter

Heat cider on low heat until it is hot but not boiling; stir in spices, and allow to steep for at least 30 minutes (best if allowed to steep for several hours). Add butter, stir to melt, and serve in heatproof mugs. Perfect on a cold day! Makes 4 servings.

Enjoy and Happy holidays!

Gabrielle Pope
Email Gabrielle
Sea Cider Farm & Ciderhouse

 

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HOT WASSAIL TODDY
1/4 Madagascar Bourbon Vanilla
1/2 oz Orange Juice
1/2 oz Firewood Honey
3 dashes Cinnamon Bitters
5 oz Wassail

Warm up Wassail in a pot, add vanilla and honey, take off heat and add bitters and orange juice.

Enjoy and Happy holidays!

Gabrielle Pope
Email Gabrielle
Sea Cider Farm & Ciderhouse

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POPPYCOCK
Mix popcorn and nuts:
8 quarts of popcorn (1 quart = 4 cups)
Pecans – 8 ounces of pecan halves or more if you like
Whole almonds – 8 ounces or more

Sauce:
In a saucepan melt 3 cups of butter (1 and one-half pound). Then add:
4 cups of white sugar and
1 and one-half cups of corn syrup (can be white or dark)

Boil for 10-15 minutes then add 3 teaspoons of vanilla. Pour sauce over popcorn mixture and stir. Then break it up and put in plastic bags to keep fresh. That’s All!

Submitted by Norlayne Scott-Gaare.

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CHEESE PUFFS
This recipe is not exclusively for Christmas, but it’s an easy and handy one to have around for impromptu drop ins or happy hours.

3/4 C. water
1/4 C. butter
3/4 C. all purpose flour
3 large eggs
2/3 C. crumbled cheese (blue/Roquefort, medium or sharp cheddar, or a cheese with red and green pepper bits for Christmas colour)

In a 2 qt. saucepan over high heat bring the 3/4 C. water to a full boil; remove from heat and add flour all at once; stir till a smooth thick paste with no lumps (or very few). Add eggs one at a time stirring vigorously after each. Stir in crumbled cheese. Let stand for 15 minutes. Drop mixture by teaspoon or dessert spoon in small mounds on parchment paper-lined cookie sheet.

Bake at 400 degrees till lightly browned, about 30 minutes. (*Do watch carefully – the bottoms can scorch!) Cool the puffs on wire rack. Puffs will keep 1 – 2 days wrapped/bagged airtight. Or freeze up to 2 weeks. Thaw and reheat at 350 degrees till warm – about 3 minutes.

Makes 24 plus, depending on size of mounds.

Nancy Whelan
Email Nancy Whelan

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CRANBERRY ORANGE RELISH

Ingredients:

• 2 cups Fresh Cranberries
• 3 tablespoon(s) Dried Cranberries
• 2 stick(s) Cinnamon
• 1 teaspoon(s) Fresh Gingerroot, minced
• 1/2 cup(s) Dark Or Light Brown Sugar, firmly packed
• 1/2 cup(s) Apple Cider
• 1 teaspoon(s) Fresh-Grated Orange Zest
• Additional Cinnamon Sticks, (optional)
• Orange Slices, (optional)

1. In a 2-quart saucepan, place the fresh and dried cranberries, cinnamon, gingerroot, brown sugar, cider, and orange zest. Stir and simmer over low heat until cranberries pop — about 7 minutes. Remove from heat and allow to cool.
2. To serve, transfer to a serving bowl. Garnish with cinnamon sticks and orange slices, if desired.

Sandra Holomis
Email Dinner For One
Website: Dinner For One

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BROWN-EYED SUSANS
These cookies are always on my dainty tray at Christmas time.

1 cup butter or marjarine
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt

Cream marjarine or butter; add sugar, almond extract, flour and salt. Roll level tablespoon of mixture into balls. Place on greased sheet and flatten slightly. Bake at 400 degrees for 10-12 minutes.

Frosting
1 cup icing sugar
2 tbsp cocoa
2 tbsp hot water
1/2 tsp vanilla
Almond halves

Combine sugar and cocoa. Add the water and vanilla. Ice each cookie with an almond in the centre.

Diana Matsuda

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SNOWMAN POOP:
THE GIFT THAT KEEPS GIVING
There are five critical elements to achieving the look of this prestigious Christmas token.

Marshmallows
These can be typically found at any grocery store, big box store and even, if you’re so inclined, the coveted loonie store. But, we all have salivated for Rice Krispie squares at one time or another and it always seems that the recipe calls for fewer than are in the bag. So I typically have a few stale ones in the cupboard and I bet you could dig some up too! If you’re stuck and need to do this quickly, you could use chocolate chips and replace the word snowman with reindeer.

Paper
Any type of paper will do except maybe toilet paper, but these days the coveted loonie store sells the sandpaper-like tp (so I’ve been told). Blank paper is good, but really if you’re stuck in a pinch, dig up your old bank statement, black out those illicit purchases and you’re good to go.

A writing utensil
Chances are you have one, but when you’re in a pinch, you could go super-techy and choose a word template and write this inspiring message of snowman poop repeatedly (or cut and paste). I have a Master’s degree in cut and paste and it has come in handy for situations like this.

A bag to hold the stale marshmallows in
If you think I am going to say that any bag will do, you are wrong. It must be a 2 inch by 1 inch bag with a ziplock close. Actually no… Use whatever bag you’ve got, but you know the old adage – size does matter – and using a garbage bag with a few stale marshmallows in it and a note about snowman poop may come across as … a little creepy.

Staple
The card and little baggie must be affixed using whatever means available. I prefer staples, but in a pinch I have used gum. Cinnamon gum adds a little Christmas-like scent which could add to the effect.

Enjoy, share and season greetings!

Submitted by Angela Provost
Victoria, BC.

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Miscellaneous

Super summertime snacking with grapes

Like a needle and thread or peanut butter and jelly, summer and fun just go together. Whether you’re out enjoying the warm weather hiking in the mountains, splashing in the pool or playing at the park, snacks are key to keeping everyone happy and nourished.

The good news? Grapes from California are the perfect, portable snack. Just a quick rinse and you’re good to go − no peeling or coring required. Grapes are sturdy so they travel well. Plus the juicy, hydrating goodness of this fruit can help power you through those hot summer days. When the gang’s all there, no worries either – grapes are super to share.

While grapes are pretty perfect as is, you can also go a little fancy with this frozen treat on skewers. Threaded with bananas and grapes and drizzled with dark chocolate, it is a nutritious alternative to ice cream and a delightful way to add some fruity fun to snack time. Your kids will love them, and so will adults.

Frozen Grape and Banana Skewers with Chocolate Drizzle
Makes 4 servings

• 2 firm ripe bananas• 2 tablespoons orange juice• 1/2 cup red California grapes (about 16)• 1/2 cup green California grapes (about 16)• 8 10-inch wooden skewers• 1 1/2 ounces dark chocolate, finely chopped

1. Line a baking sheet with wax paper. Cut the banana into 1/2-inch thick rounds. Place in a small bowl and toss gently with the orange juice. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto a lined tray. 2. Place chocolate in a small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate. Using a spoon, drizzle melted chocolate onto fruit skewers. 3. Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.

www.newscanada.com 

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Golden Milk

Turmeric paste –
Make a turmeric paste by combining 1/4 cup of Turmeric with 1/2 cup of water in a small sauce saucepan.
Simmer for 5 minutes or so until you have a nice paste.
Store in the fridge as it will keep for 2 weeks.

Ingredients –
1 cup of milk or almond milk or coconut milk or goats milk
1/2 tsp of turmeric paste
Sweetener such as sugar, honey or maple syrup to taste
A dash of cinnamon (optional)
A small amount of olive oil for a drizzle.

Instructions
Heat the milk and stir in the turmeric paste, sweetener and cinnamon.
Before serving add a drizzle of oil as this helps with absorption.

Please note the turmeric is a slight blood thinner.

Recipe by Sutton Creek Spice Blends.
http://www.suttoncreekspiceblends.ca/

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How to Make a Simple Bone Broth

Start with:
Springford Farm Locally Grown Meat Bones, either Chicken or Turkey carcass, or Beef marrow bones (roast for 30 minutes to release flavour) in a medium to large pot add bones or carcass. Fill with water to just cover bones.

Add:
2 coarsely chopped carrots
1 quartered onion (skin too)
1 stalk celery or leafy tops
1-2 tablespoons sliced ginger
1 tablespoon vinegar (if gluten sensitive, use corn vinegar or rice vinegar)
1 bay leaf
1 peeled whole clove garlic
1 teaspoon salt
1 teaspoon each of sage, thyme, rosemary

Bring to a boil, then turn down to simmer. Simmer for 10-12 hours.

Remove fat, vegetables, bones, ginger, and garlic and discard.

Store in glass containers in the freezer, drink as a hot beverage or save for your next pot of soup.

Recipe from Springford Farm.

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Saskatoon Jam

Saskatoons make a very nice purple jam. This recipe doesn’t require commercial pectin. Saskatoon jam may also be made by using a blueberry jam recipe and substituting Saskatoons for blueberries.

6 cups Saskatoons
4 cups diced rhubarb
½ cup water
6 cups sugar

Crush Saskatoons (do not use food processor). Combine rhubarb with water in large heavy saucepan and bring to a boil. Simmer (covered) for about 5 minutes or until rhubarb is soft. Stir in crushed Saskatoons and return to boil. Slowly add sugar to hot fruit. Continue boiling for 10 minutes uncovered or until a spoon of jam quickly cooled has the desired consistency. Ladle into sterilized jars and seal. Makes 10 – 8 oz jars.

Submitted by South Island Saskatoons
http://www.southislandsaskatoons.com/

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VERY BERRY SMOOTHIE.

3 tbsp. (45ml) honey

1 c. (250 ml) plain yogurt

1/2. (120 ml) milk

1/2. (125 ml) berries (fresh or frozen)

2 or 3 bananas (depending on size)

5 ice cubes if fresh fruit is used.

Blend honey, yogurt and milk in a blender. Add fruit and ice cubes. Blend until smooth and creamy. Pour into serving glasses. Serves 4.

Submitted by Pat Summerhayes.
Cedar W.I.

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Casey’s Rose-melon Pops!

I found some super great popsicle molds at Paboom. You can make however many you would like!

What you need:

watermelon juice (I recommend the Tropicana one). Fill up half of each popsicle mold.

SOHO lychee liqueur (fill up other half of each popsicle mold)

Casey’s rose simple syrup (1 tsp per popsicle)

Allow to freeze overnight! Enjoy and have fun!

Casey’s Rose Simple Syrup Recipe:

Combine 3 oz of water and 3/4 cup of organic cane sugar in a small sauce pan over low heat. Let dissolve completely (approx 8 minutes). When mixture is cooled, add 2 drops of Amarna Holistic Centre Rose Absolute (Rosa damascena) essential oil and stir.

Submitted by Casey Mulcaster, RA®, EOT®, Certified Aromatherapy Instructor, Certified Reflexologist, Advanced Sekhem Practitioner
http://www.amarnaholistic.ca/

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SALISH SEA SPECIAL GRANOLA

A half-cup of Salish Sea Special Granola mixed with yogurt and fruit for breakfast makes a quick and nourishing beginning to that winter day or at any time of the year. The granola is full of healthy nuts, seeds and fruits in a base of large flake, slow cook oats. Use your favourite nuts, seeds and dried fruit, or the ingredients that are available to you. Follow the recipe as a guide to proportions. Salish Sea Special Granola is also a creative and delicious Christmas present for active friends and relatives.

Ingredients for a month’s supply:
8 – 10 cups slow cooking large flake oatmeal flakes
3 cups of various nuts and seeds. Examples of nuts are: cashew nuts, hazelnuts, walnuts, pecans, almonds. Seeds could be raw pumpkin seeds, sesame seeds, sunflower seeds, chia seeds. Try a half cup of ground flax or hemp seeds to add to the nutrition.
2 cups dried fruits. Cranberries, raisins or chopped dates work well.
3/4 cup cooking oil
1/2 cup lavender honey or to taste
1 cup applesauce
1 teaspoon vanilla

Directions:
Heat oil, sweetener, applesauce, and vanilla until mixture is on the point of boiling. Stir this mixture into the oatmeal, nuts and seeds and mix well. Spread the mixture on parchment covered cookie sheets

Roast slowly in 250° to 300° Farenheit oven, mixing every 15 minutes until the mixture is golden brown (about 45 minutes with two stirs is ideal). Cool. Once cool, add dried fruits and mix well. Store in an airtight container. It does not need to be refrigerated.

Janet Dunnett
Email Janet

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Casey’s French 75!

*Hic* Okay…I have been known to have had a few of these…but, this is my twist to an old time favorite! Serves 4 (just a suggestion)…

What you need:

organic cane sugar cubes (one for the bottom of each champagne glass). Better get lots as I can guarantee you’ll want a few of these drinks!

rose petals from the garden *sigh* – one for the top of each drink

a bottle (or two) of champagne or prosecco

a bottle of nice gin (Hendricks, Victoria, Endeavor…)

6 lemons (juiced)

Casey’s Rose Simple Syrup (see popsicle recipe)

ice, ice baby! Make sure you have lots of ice cubes!

Set out 4 lovely champagne flutes and place a sugar cube in the bottom of each. In a martini shaker, combine 2 cups of ice, 6 oz of gin, 12 tbsp of lemon juice and 4 tbsps of Casey’s rose simple syrup. Shake well and add to equal amounts to each flute. Top each flute with champagne and add a rose petal at the top. Le sigh!

Submitted by Casey Mulcaster, RA®, EOT®, Certified Aromatherapy Instructor, Certified Reflexologist, Advanced Sekhem Practitioner
http://www.amarnaholistic.ca/

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Jonny Appleseed: 

Johnny Appleseed, takes us back to colonial America with a combination of New England style sharp cider and our Black Applejack

It’s been a hit at Sea Cider’s ciderhouse, here’s how you can make it at home.

Ingredients:

1oz Sea Cider Black Applejack

2oz Sea Cider Pippins

4 lemon balm leaves (small)

2 mint leaves

1 tsp simple syrup (we make this with equal parts organic cane sugar to water. Bring to simmer until all sugar dissolved. Chill)

1/2 tsp fresh squeezed lemon juice

Splash of club soda

Method: 

Muddle herbs with syrup, Black Applejack & ice.

Add pippins & club soda

Submitted by Sea Cider Victoria, BC.
http://seacider.ca/recipies/march-seasonal-cocktail-the-jonny-appleseed/

 

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