Good Things to Eat

Last weekend my sister and I spent 24 hours together at a women's retreat just half an hour away from home.  "Beyond Our Borders" was a little look into life in the Congo, into what it means as a Christian to suffer, and what we do as our response.  The main presenter was a young woman who had spent a year on a mission trip in the Congo.  We made African angel ornaments on Friday evening and cooked some African-type foods for lunch on Saturday.  They were all very good but this one salad was absolutely delicious.  Everyone at the event loved it!

I made Country Ham Salad for supper last week and I thought you might like to try it too, especially as we are getting very close to spring and you might be looking to ramp up your recipe stash :)

Country Ham Salad

Salad:
1/2 medium head green cabbage, finely chopped
1/4 cup chopped green onion
1/2 English cucumber, chopped
1 cup ham, cut into slivers
1/2 - 3/4 cup peanuts

Dressing:
1/2 cup peanut butter
1/3 cup oil
1/4 cup vinegar
2 tsp. Dijon mustard
2 tsp. soya sauce
1 Tbsp. sugar
pinch of salt and pepper

Layer salad ingredients on plate or in bowl.  Drizzle with dressing.  Sprinkle peanuts on top.
Serves 4 as a side salad.

Notes:
- I decreased the amount of oil from 1/2 cup because I don't like oily dressings and I think the peanut butter has its own oil.
- I used saskatoon vinegar - I think any fruity vinegars would work here.
- Taste the dressing and adjust salt and pepper if necessary.
- You could add mushrooms, bean sprouts, or grated carrots too.
- I took leftovers in my lunch the next day and they tasted just as good.
- I think this would be an awesome summer salad, for hot days or picnics.

Thanks for sharing, Leigha!

In The Kitchen

It's been a very long time since I baked cookies, especially because I was sick before Christmas and didn't even get many Christmas cookies baked.  So over the weekend I spent a little time baking a batch  for Darrin and Kelsey.  I got to use her Kitchen Aid stand mixer - and fell completely in love with it!   The way it creamed the butter and sugar and then combined the egg into this lovely golden batter was glorious.   That machine has been added to my wish list for sure!

Since it's so cold and snowy up here today, I thought you might like to try making a batch of these for your cookie jar so I'm going to share the recipe, which I found on the Tasty Kitchen blog.

Coconut Oatmeal Chocolate Chip Cookies

These chocolatey-coconut delights are perfectly chewy and delicious. Beware, they will disappear from the cookie jar in a day, tops.

 

 

 Ingredients:

• 1-¼ cup All-purpose Flour
• ¼ cups (Rounded) Cocoa Powder, Unsweetened
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ⅛ teaspoons Salt
• 6 Tablespoons Unsalted Butter, Room Temperature
• 3 Tablespoons Coconut Oil
• ½ cups Granulated Sugar
• ½ cups Light Brown Sugar, Packed
• 1 whole Large Egg
• 1-½ teaspoon Pure Vanilla
• 1 cup Shredded Coconut (unsweetened)
• 1 cup Old Fashioned Rolled Oats
• 1 cup Semi-Sweet Chocolate Chips
  
  Directions:
  
  Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  In an electric mixer, cream together the butter, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).
  Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!
  
  Cooking Notes:
  I doubled the recipe and made 60 cookies. The dough was very stiff and I added 2 Tbsps. milk to help it bind together.   I used a melon baller to scoop out the dough and then flattened the tops slightly so they would bake through.  The cookies are chewy and tender and I will be making them often!
  
  
  
  
  

Lists of 2012 - #40

Listography 2012 - #40 - Favourite Recipes

This could be a very long list!  But in the spirit of my lists this year, I'll limit it to 12 favourites.
(H) means a heritage recipe unique to our family - kind of a family secret :)
If you are interested in any of the others, let me know and I'll be happy to share.

1.  Brownies (H)

2.  Poppycock (H)

3.  Banana Oatmeal Muffins (H)

4.  Chicken Cacciatorie

5.  Raspberry Cheesecake

6.  Honey Wheat Buns (H)

7.  Swarties' Hash Browns

8.  Sauerkraut and Ribs

9.  Mom's Apple Pie

10.  Green Rice

11.  Tortilla Espanola

12.  Shortbread (H)

Summer Eating

When I come to visit Melinda, she's always got a stack of new recipes to try, which encourages me to be creative and try new things.  Today we made this lovely salad for lunch.

Quick Thai-Style Quinoa Salad
from Canadian Running Magazine

2 tbsp. grapeseed oil
1/4 cup almond butter
1/4 cup lime juice
2 tbsp. soy sauce
1 tsp. honey
2 tsp. garlic, minced
2 1/2 cups cooked quinoa
1 red or yellow bell pepper, diced
1 red onion, diced
2 cups cooked red lentils
1/4 cup fresh cilantro, basil or parsley, chopped

In a small bowl whisk together oil, almond butter, lime juice, soy sauce, honey and garlic.
In a large bowl combine quinoa, lentils, pepper and onion.
Add dressing and toss to coat.  Season with salt and pepper to taste.
Garnish with fresh herbs and serve.
Serves 6 - 8.

Notes:
- I used olive oil but grapeseed oil would be very light.
- I think you could substitute peanut butter if you don't have almond butter.
- The bell peppers were used up last night so instead I used chopped cucumber, sliced mushrooms and grated carrots to equal about 2 cups of vegetables.  (Basically we cleaned out the fridge!)
- Canned lentils or home lentils can be used.
- I like garlic and onions in moderation so my amounts were about half what the recipe said.
- Chopped peanuts would be a nice garnish.
- We served it on a bed of lettuce and added a lime wedge to squeeze over  the lettuce.
- It would be easy to take this in packed lunches.
- This recipe is definitely a keeper!
- "Smacznego" (smatch-nE-go), as Melinda would say!  (That means 'bon appetit' in Polish)

Five on Friday

1.  After reading the book,

we are trying to eat a wheat free diet.  It's challenging - especially when it comes to baking and favourites like pizza - but we are seeing a difference in our health already.   Heather and Jonathan tried a recipe for Cauliflower Pizza Crust and it was delicious.  So today I made a Chicken and Veggie Pizza on a Cauliflower Crust.  The recipe is on this post and she showed some good techniques to make it work better.  It's now on my list of great substitutes!

(photo from detoxinista.com)

2.  After the big snowstorm earlier this week, it's turned warm and certainly seems alot like spring with puddles everywhere.  Spring must be just around the corner :)

3.  Our little Maëlle is getting very close to walking.  The other night, I was holding her hands and she was taking steps when she just let go of my fingers and wanted to stand there all by herself.  She's getting brave, brave, brave!  What a little go-getter she will be when she's walking :)

4.  Jennifer at Getting Down with Jesus shared a great post about her husband, "What a Man Will Do When He Becomes a Miracle" this week.  This song was featured - the words are so profound!




5. Are you ready for daylight saving time to begin? Sleep fast on Saturday night so you can wake up early :) Our poor granddaughter has a 9 a.m. hockey game in a town nearly an hour away from their home - what a way to start a day!

Creating

I always start my December Daily album on the 1st Sunday of Advent so I already have a few pages created.  But I've been working the last 2 days and getting a good photo of the pages hasn't happened yet.  Progress is being made on a few sewing projects but again no pictures.  Do you sense a pattern here?!

But perhaps in the meantime you'd like to play in your kitchen and make a batch of this delectable shortbread.  I guarantee it's easy and 'melt-in-your-mouth' good.

Whipped Shortbread
(from Country Woman magazine, November/December, 1992)


3 cups butter, softened slightly
1 1/2 cups icing sugar, sifted
4 1/2 cups all-purpose flour
1 1/2 cups cornstarch
candied cherries or colored sugar (optional)

Using a heavy-duty mixer, beat butter on medium speed until light and fluffy.
Gradually add dry ingredients, beating constantly until well blended.  Mixture will be stiff.
Roll dough into 1 inch balls and dip in colored sugar or place a small piece of cherry on top.
Flatten tops of cookies slightly and place on ungreased cookie sheet.
Bake at 300 degrees F for 20 - 22 minutes or until cookie is set but not browned.
Let cool slightly on sheet and then carefully transfer to cooling rack.
Yield - 10 - 12 dozen cookies (recipe may be halved for 5 dozen)
May be stored in airtight containers in the fridge for 1 - 2 months.

Five on Friday

1.  Meadow and Blake came to our house today while Naomi went to the city.  We had great fun with the paper punches, books, toys and our imaginations :)

2.  I'm enjoying Stash Merry Mint Green tea these days.  It's just right for cold days.  (Thanks for the recommendation, H!)

3.  My sister sent me this video from one of the TED talks.  It's so worth listening to and very compelling to use each day in a way that makes the world better.  You will be inspired!



4.   The sun was gone and it was dark by 5:00 p.m. tonight.  Still a whole month before the shortest day of the year.  I'm not liking this very much!

5.  Here's a delicious idea for a winter breakfast that cooks in your crockpot!

image from sweettreatsmore.com

Fall Baking

I finished the last canning of BC fruit today - hurray!!!  I will post some pictures and numbers of my inventory - the shelves are full!  I baked two things today using the last few pears and both of them are delicious :)  There are still lots of pears available in the stores so I'm going to share the recipes and hope that you can try them too.

Ginger Pear Muffins (from Canadian Living.com)

Ingredients:

2-1/2 cups (625 mL) all purpose flour 

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) cinnamon

3/4 cup  packed brown sugar

1/3 cup (75 mL) vegetable oil

1 egg

1 cup (250 mL) buttermilk

2 cups chopped peeled pears

Topping:
1/3 cup (75 mL) packed brown sugar
2 tsp (10 mL) butter, melted
1/4 tsp (1 mL) ground ginger

Preparation:

In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

Topping: In bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350°F (180°C) oven until tops are firm to the touch, about 25 minutes.

Pear, Vanilla Bean and Browned Butter Crumble 
(from Better Homes & Gardens.com)

ingredients

• 1/2
  cup all-purpose flour
• 1/4
  cup sliced almonds
• 1/4
  cup packed brown sugar
• 1/8
  teaspoon ground cinnamon
• 1/8
  teaspoon ground nutmeg
• 3
  tablespoons butter
• 1
  vanilla bean, split lengthwise
• 1/2
  cup butter
• 2
  tablespoons packed brown sugar
• 1
  tablespoon all-purpose flour
• 6
  medium pears, peeled and chopped
• 1
  tablespoon pear brandy (optional)
• Sweetened whipped cream (optional)
  
  directions
  

  Preheat oven to 400°F. Butter eight 6 to 8-ounce ramekins; set aside. For streusel mixture: In a small bowl, combine 1/2 cup flour, almonds, 1/4 cup brown sugar, cinnamon, and nutmeg. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.

  With the tip of a sharp knife, scrape seeds from inside of vanilla bean. Place in a small saucepan. Add the pod halves and 1/2 cup butter. Melt over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 5 to 6 minutes or until butter becomes brown and fragrant. Remove from heat; cool slightly.

  In a large bowl, combine 2 tablespoons brown sugar, 1 tablespoon flour, pears and pear brandy, if desired. Toss together until well mixed. Remove vanilla pods from butter and discard. Stir browned butter into the pear mixture.

  Spoon pear mixture into prepared ramekins. Sprinkle with streusel mixture.

  Bake for 25 to 30 minutes or until golden brown and bubbly. Serve warm with whipped cream, if desired.

  Note:  I didn't have a vanilla bean so I just added 2 tsps. of vanilla after the butter had browned.  I'm sure the flavour would be even better with the real beans.  I used a casserole dish rather than ramekins. 

Five on Friday

1.  I never really planned to do it - but when I woke up about 2:30 this morning, I decided to watch the Royal Wedding on TV.  And I'm so glad that I did!  It was spectacular but not overdone, romantic and just like every woman dreams a wedding will be, I think.  I loved Kate's reaction when she came through the doors onto the balcony - she was surprised to see so many people waiting for them.  I'm sure Lady Diana would have been so proud of her son and his new wife.

It will definitely be fun to watch William and Kate when they visit Canada this summer.

2.  I dug last year's parsnips out of the garden this week and they were delicious - sweet and crisp!  This was a bit of an experiment since I had read that leaving parsnips in the ground was a good way to preserve them over the winter.  I'll definitely be doing it again and it was a total bonus to have something fresh from the garden in April!

3.   Have you heard of or used this product?

It's a one time, made in Canada, natural made application for wood that is safe for planters.  We're going to try it.

4.  It was a good day for baking Ben Bread  today - the smell is divine :)

5.  This is the scene in our living room where 79 tomatoes have been transplanted and even more are waiting for bigger pots.

Recipe Box Swap

It's time for another recipe to add to Randi's recipe box swap :)  Today I'm happy to feature this main dish which we love!

Jellystone Pork


from Eat, Shrink and Be Merry 
Janet and Greta Podleski

Sauce
1 tbsp. butter
1/3 up finely minced shallots or green onions
2 tbsp. grated gingerroot
1 tsp. minced garlic
1/3 cup apple jelly
3 tbsp. Dijon mustard
2 tbsp. cider vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup light sour cream or plain yogurt

2 pork tenderloins (12 oz./340 g each)

1.  Before grilling pork, get all of the sauce ingredients ready so you can whip up the sauce while the cooked pork is resting.
2.  Preheat grill to medium-high heat.  Sprinkle pork with salt and pepper.  Place pork on a grill rack that has been lightly brushed with oil.  Grill pork for about 16 minutes, turning occasionally.  The outside should be nicely browned and the center should have just a trace of pink.  Transfer pork to a plate, cover with foil and let rest while you make the sauce.
3.  To make sauce, melt butter in a small skillet over medium heat.  Add shallots, gingerroot, and garlic.  Cook and stir until shallots begin to soften about 2 minutes.  Be careful not to burn them.
4.  Add apple jelly, Dijon mustard, vinegar, salt and pepper.  Mix well.  Cook and stir for 3 minutes until jelly completely melts and sauce begins to thicken.  Reduce heat to low if it's bubbling too much.  Remove from heat and stir in sour cream.
5.  To serve pork, slice it thinly and arrange on a small platter.  Drizzle sauce over pork.

Note:  You could roast the pork in the oven at 350 degrees F for about 40 minutes.

Recipe Box Swap

Today's theme for Randi's Recipe Box Swap is "Your Favourite Recipe" so I've chosen to share this recipe that I made for supper tonight.  It was my first time making these scones but they are my favourite already.  They were so good that I know I will make them again and again.  I managed to tuck one away for my lunch tomorrow but the rest are gone.

(photo from Mennonite Girls Can Cook website -

ours were eaten before the camera came out!)

Low Fat Whole Wheat Scones

Ingredients:

• 1 1/2 cups white flour
• 1/2 cup whole wheat flour
• 2 tbsp brown sugar
• 1/2 tsp baking soda
• 2 teaspoons baking powder
• 4 tbsp butter, cold
• 2/3 cup unsweetened apple sauce
• 2 tbsp orange or lemon zest
• 1/3 cup buttermilk
• 1/2 cup blueberries, fresh or frozen

Method:

1. Stir together all dry ingredients. Cut in cold butter until the butter is very small chunks.
2. Stir together the apple sauce, zest and butter milk. Pour over dry mixture and stir with a fork just until it all comes together. Do no over mix scones.
3. Using your hands, gently work the berries into the dough.
4. Place mounds of dough onto a parchment lined baking sheet. Bake at 375º for 12-15 minutes. Remove immediately to cooling rake. Best served warm. Add a dusting of powdered sugar for a finishing touch. Yields 8 large scones.                                                                                               Notes:  I used 1 cup of white flour and 1 cup of whole wheat flour and I decreased the sugar to 1 Tbsp., omitted the orange zest and blueberries to create more of a savoury scone.  Instead of making individual scones, I gently patted the dough into a circle and then used the pizza cutter to cut it into 8 wedges.  I increased the baking time to 20 minutes to allow the heat to penetrate to the center of the scone circle.  I love that these use just a bit of butter and then applesauce.  We couldn't taste the applesauce at all.   You might want to double the recipe if you have a family :)

Thanks to Mennonite Girls Can Cook for this recipe and picture.  I am anxiously waiting for their brand-new cookbook to arrive in my mailbox.