Canadian Winter Pureed Vegetable Soup (Pick your vegetable)

 This recipe came from Irene Nickerson who was a great maker and lover of soup.

Serves 4-6
Prep Time: 15 minutes
Total time: 45 minutes

Ingredients

2 tbsp olive oil
1 onion, coarsely chopped
coarse salt and ground pepper
vegetable of choice (see list below)
1 can (14.5) oz reduced-sodium chicken broth
1 to 3 tsp fresh lemon juice

Pick your vegetable:

Parsnip 2 1/2 pounds peeled and cut into 1 in chunks
Carrot 2 1/2 pounds peeled and cut into 1 in chunks
Broccoli 2 pounds cut into florets, stalks peeled and cut into1/2 in chunks, plus 1 baking potato  peeled and cut into 1 in chunks
Celery Root  2 pounds (also called celeriac) peeled and cut into 1 in chunks
Beet 2 pounds, peeled and cut into 1 in chunks
Mushroom  20 oz. button mushrooms, trimmed and quartered plus 1 baking potato peeled and cut into 1 in chunks
Butternut Squash 3 pounds, peeled, seeded and cut into 1 in chunks 
Cauliflower 2 1/2 pounds, cored and cut into florets
Celery 2 pounds cut into 1 inch thick pieces plus 1 baking potato peeled and cut into 1 in chunks.

Method:

In a large Dutch over or pot, heat oil over medium. Add onion. Season with salt. Cook, stirring occasionally until softened, 5-7 min

Add vegetable, broth and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium and simmer until vegetable is tender about 20 minutes.

Working in batches, puree broth and vegetables in blender until smooth.  Fill blender only half way to prevent spattering and allow heat to escape.  Transfer soup to a clean pot as you work.

Adjust soup's consistency with a little water if necessary. Season with salt, pepper and lemon juice to taste.

Note: These soups freeze very well. The lemon is the secret ingredient. Don't skip it.  Squash is my favorite although I have tried cauliflower, broccoli, carrot and they are all great.

Freezing tip: Freeze flat in a zip lock. Very compact.

Swedish Roasted Root Vegetables

This recipe was adapted from one in a cookbook called "Simply Swedish: Flavours for Every Season" written by Margareta Schildt Landgren.  The cookbook was given to us by our Swedish cousin Helena Rudberg summer when John and I visited her in Sweden.  What is unique about this recipe is the honey mixed into the oil that is drizzled over the vegetables before baking. Delicious.

Step 1: Get lovely colourful root vegetables such as carrots, parsnips, beets and red onion.

 

 

 

 

 

Step 2: Cut veg up all about the same size and put in a baking pan. Oven preheated to 400.  Drizzle with a mixture of 2 tbsp olive oil and 1 tbsp honey (adjust for number of veg).  Add pepper or Herbs de Provence (not very Swedish!). I tossed the veg together with the drizzle in a large bowl to make sure it was all coated evenly and then put on the pan.  Bake for about 20 minutes until vegetables are soft. Stir a couple of times during baking for even cooking.

Yum Yum. Enjoy.

Mary Lou's Sleeping Giant Park Muffins

These are the muffins I make each year for the Sleeping Giant Park cross country ski weekend. John and I go each year, end of February, with 10 others and we rent two cabins. Party party...and ski too.
I am making these muffins now to take this upcoming weekend! 

Recipe makes 12 large muffins (doubles well)

Dry ingredients:

1/2 cup finely chopped nuts or 1/2 cup coconut or a mixture of coconuts and nuts
1 cup bran
1 1/2 cup all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 scant tsp cinnamon
1/4 tsp nutmeg

Wet ingredients:

2 eggs, beaten
1 cup milk or buttermilk (I use buttermilk, I buy it powdered at the bulk food store)
2/3 cups brown sugar
2/3 canola oil (can be reduced)
1 tbsp vanilla
1/2 tsp salt

Fruit:

1 cup total in any variation or combination (I love this flexibility for the recipe)

grated carrot and pureed tin pineapple
grated carrot and grated apple (skin on)
1 whole orange pureed in processor and pureed tinned pineapple
grated carrots and pureed tinned apricots
pureed peaches (fresh or tinned)
fresh or frozen blueberries (what I use always)
fresh or frozen strawberries
cooked cranberries

Method:
Preheat oven to 350 degrees. Grease muffin tins or use paper liners.
Combine all dry ingredients in one bowl. Combine all wet ingredients in another bowl.
Add dry ingredients to wet and fold gently but thoroughly. Do not over mix.
Add fruit.

Bake for approximately 30 minutes (mine normally take less time)

Four Corners Lentil Soup

Ingredients   

• 1 tablespoon coconut oil or ghee
• 2 large onions or leeks, white and pale-green parts only, chopped
• 5 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• Fine sea salt
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper, or more to taste
• 1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
• 1 small organic lemon, sliced
• 1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
• 4 cups / 1 liter vegetable broth
• Pure maple syrup or raw honey (optional)
• Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

Preparation

 

1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon. 

Rhubarb Cake

Another delicious Rhubarb dessert! Mom (Shan) has been making this favourite for a long time and since I tasted it while in Thunder Bay a few years ago, now our household is enjoying it too. It is especially tasty when served slightly warm with vanilla ice cream or whipped cream.

Rhubarb Cake

Cake batter:

1 ½ cups white sugar

½ cup softened butter

1 egg beaten

2 cups flour

1 tsp baking soda in

  1 cup sour cream (will increase in volume after a short while)

1 tsp vanilla

1 tsp cinnamon

2 cups rhubarb

Topping:

¼ c softened butter

½ c brown sugar

½ c coconut

Cream ½ cup butter with sugar. Add egg, flour, baking soda/sour cream mixture.

Blend in vanilla & cinnamon. Fold in rhubarb.

Spread evenly in a greased 9" x 13" (we use Pyrex) pan.

Mix topping ingredients and spread gently on top of batter.

Bake at 350 F for 35 min or ‘til done.

Luka’s Scrambled Eggs with Cheese

Ingredients and supplies:  

½ a cup of cheese, butter, 6 eggs, a frying pan, ¼ cup of milk, salt, chives, pepper, a non melting spatula, ½ an onion, a grater, a knife, a fork or a whisk and a bowl.

1.  Grate cheese

2. Small dice the onions

3. Crack all 6 eggs into the bowl

4. Whisk the eggs

5. Add salt, pepper and milk

6. Whisk salt, pepper, milk and eggs  

7. Put the butter in pan

8. Turn burner on medium low

9. Put in the onions until they start turning brown

10. Pour the eggs, milk, salt and pepper into the pan

11. Cook for 4 minutes and scrape the bottom of the pan while the eggs cook

12. Turn of burner

13. Add cheese and stir until cheese melts

14. Add chives

15. Serve

Luka’s berry fruit smoothie

Ingredients and supplies:

½ A cup of milk, A measuring cup that is at least 1 cup, A blender, ½ of a cup of frozen blackberries, 1 Cup of frozen blueberries, ½ cup of canned apricots, A tablespoon, 1 cup of yogurt,1tablespoon of honey, ½ a cup of frozen cherries.

 

How to make:

1. Use the measuring cup to measure out the ingredients.

 2. Put all the ingredients in the blender.

3. Put blender on LOW for 30 seconds. Then put blender on HIGH for 30 seconds then turn off blender and drink.

 

 

Rhubarb Sponge Pudding

Mary Lou and John hosted a lovely dinner on July 1 to celebrate Canada Day with some of their out-of-town visitors. The delicious dinner was followed by a yummy dessert made with rhubarb from their garden.

Ingredients:

1 pound (about 3 cups) rhubarb, cut in 1-inch pieces

1/3 cup Lyle’s Golden Syrup (or substitute maple syrup)

½ cup room-temperature butter, diced

½ cup granulated sugar

2 eggs, beaten together

¾ cup self-rising flour

Method:

Preheat oven to 375 F.

Place rhubarb in a well-buttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup on top.

Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs. Gently fold in flour. Spread mixture on top of rhubarb.

Bake for 30 to 35 minutes or until a toothpick comes out clean.

Serve while still warm with custard (Bird’s British custard powder recommended), whipping cream or ice cream.

Serves 6

Rub for Ribs

We had ribs when Patty was in town recently. She asked for the recipe for the rub, which was approximately as follows.

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon chili powder

1 tablespoon brown sugar

2 tablespoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon white pepper

Directions

Combine all ingredients in a large bowl and mix well. Store in an airtight container.

Hamburger Stew

From Auntie Shan (as discussed at Irene's 88th birthday):
This is the perfect  "recipeless" recipe.......

Ingredients: hamburger (extra lean or drained regular), Chopped onion
 
Brown these together.... then " throw in " chopped carrot,celery,potatoes, salt & pepper

Add water to just keep it all moist enough to bubble around the veggies and meat...I added several times sparingly ,after the first cup or so....(.it all depends on your quantities)

I usually add about a cup of frozen mixed vegetables for the peas& corn & green beans .

I then add a can of sliced mushrooms drained And a sprinkle of Worcestershire Sauce and finally ....a can of Cream of Mushroom Soup.....the soup and liquid I keep "thick" like gravy ...Patty's version is a thinner broth.....which needs a spoon.....

My sister Irene's version.....is all but the potatoes, and she cooks & mashes them separately....and then puts the meat over or under the potatoes......I wants to mash the potato pieces in the mix as I eat it.....it was the first table food for all my Mom's grand kids and it's still a very favourite "comfort food" for most of the Forstrom descendants ....It's  a wonderful easy and relatively quick meal after work.... Could probably be done in a crockpot.

Hope this isn't too vague, but I don't know of a written version....
xoxo
Shan

Martin's Fish Tacos

(with input from Garrett and Justin)

Fish

Cut up fish (we used pickerel Martin and Paul caught) into small pieces. Sprinkle with:
·         lime juice
·         chili powder
·         cumin
·         chopped garlic
Marinate for a while, then fry.

Mango Salsa
·         diced mangoes
·         diced red pepper
·         chopped green onions
·         olive oil

Pico de Gallo
·         chopped tomatoes
·         chopped red onion
·         chopped garlic
·         cilantro
·         juice of ½ lemon

Guacamole

·         mashed avocadoes
·         lemon juice
·         some chopped tomatoes
·         bit of mayo or sour cream

Cole Slaw with cole slaw dressing

Meat filling (alternative to fish):
·         2 parts beef to 1 part dark red kidney beans (mashed in)
·         1 clove garlic... mildly fried before adding
·         3 parts Mexican chili to 1 part cumin....oregano and salt to taste

Tortillas (courtesy Justin Van Mulligan):

·         2 parts fine or medium cornmeal (limed) to 1 part white flour to 2 parts water and about 2 tbsps of vegetable oil to each 1/2 cup of cornmeal
·         1 egg per 2 eaters
·         a dash of salt
·         water
·         Roll out to about 6 inches round, fry in dry pan at low-medium heat
1 cup of cornmeal and 2 eggs makes 6-8 tortillas

Dawn’s Beet and Rotini Salad

Dawn made this at camp today.

• Diced, cooked beets
• rumbled feta cheese
• quinoa rotini

• spinach cut small

Dressing:

• olive oil
• balsamic vinegar
• Dijon mustard
• maple syrup

Thin Bread

John Philp mastering the art of rolling Thin Bread.....along with Kaleigh who is now ready as well as Patty mastering the oven duty.......we were a well oiled machine.....We are up for hire now, and made it thin like Dawn's.. xox Shan

Recipe at http://shansbeans.blogspot.ca/2009/01/thin-bread.html

Curried Chicken (or Turkey) Salad

Ingredients

1 3/4 cups chicken broth

1 1/2 lb skinless boneless chicken breast

1/2 cup mayonnaise

1/3 cup plain yogurt

5 teaspoons curry powder

1 tablespoon fresh lime juice

1 teaspoon honey

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

1 medium red onion, chopped (1 cup)

1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped

1 cup red seedless grapes (5 ounces), halved

1/2 cup salted roasted cashews, coarsely chopped

Preparation

Use leftovers or cook chicken/turkey. Cool chicken/turkey. Chop into 1/2-inch pieces.           

Whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

Serve salad on bed of lettuce, in croissants, on your favourite buns or swedish thin bread. 

 

Peanut Butter Chocolate Semifreddo

Ingredients
2 cups whole milk
1 1/2 cups sugar
2 cups creamy peanut butter (not natural)
4 ounces semisweet chocolate chips (3/4 cup)
2 cups heavy cream
1 teaspoon pure vanilla extract

PreparationLine a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
2. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature. (reserve 1/2 cup to put on bottom of plate when serving)
3. In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled). (reserve 1/2 cup to put on bottom of plate when serving)
4. Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours.

You can take out of freezer for 10 mintues before serving  - it will cut straight from freezer with strong knife. 

Basmati Rice with Lamb

From Three Guys and a Stove in Huntsville - Jeff Suddaby

Ingredients
12 oz. lamb, cut into pieces
8 oz. mixed vegetables (red & orange peppers, red onion, turnip, zucchini, asparagus, mushrooms, &eggplant)
1 1/2 cloves garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
2 oz. raisins
4 oz. black olives
pinch of crushed chilies (to taste)
4 tbsp. red pepper jelly
2 oz. olive oil
8 oz. chicken stock *
4 oz. feta cheese
3 cups basmati rice, pre-cooked **
mint leaves to garnish
Preparation
Preheat oven to 400 f. heat pan, add oil, braise lamb for one minute. Add vegetable mix, olives, garlic and herbs; stir in pan approximately two minutes. Add red pepper jelly, stir to allowing the jelly to 'breakdown' or 'melt' into the vegetable mixture. Add stock, chilies, raisins, and cooked basmati rice. Mix well and place into a hot oven cooking until the stock has reduced and absorbed into the rice, about 5-7 minutes. Place in a warmed serving dish; garnish with feta cheese and fresh mint.
* If you are not using homemade chicken stock, you can use a stock cube or powder, preferably without msg, available at the grocery store. Reconstitute with water according to directions on container.
** Precook your rice with the 3 cups of water to 1 cup of rice ratio

Make-Ahead Gravy

from Jamie Oliver. This is awesome.

 

Makes: 1 litre

Ingredients
• 2 celery sticks, trimmed and roughly chopped
• 2 carrots, roughly sliced
• 2 onions, peeled and quartered
• 5 fresh bay leaves
• 5 fresh sage leaves
• 4 sprigs of fresh rosemary
• 2 star anise
• 2 rashers of smoked streaky bacon, the best quality you can afford
• 8 chicken wings
• olive oil
• sea salt and freshly ground black pepper
• 4 tablespoons plain flour
• optional: 60ml sherry or port
• 2 heaped dessertspoons cranberry sauce, for finishing

Preheat the oven to 400ºF. Put the veg, herbs and star anise into a sturdy bottomed roasting tray. Scatter the bacon on top. Break the chicken wings open then put them onto a board and bash the bones up with the end of a rolling pin; this will release more of their flavour. Put them in the pan, drizzle with olive oil, sprinkle over a few pinches of salt and pepper then toss everything together and put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone.

Take the pan out of the oven, and put it on a hob over a low heat and use a potato masher to really grind and mash everything up. Keep mashing, moving and scraping all the goodness from the bottom of the pan as you go. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be. When the flour is combined pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally. If you want to add 60ml sherry or port for flavour, do that now.

When it’s reached the consistency you’re looking for, check the seasoning then push it through a sieve into a large bowl. Really push and mash everything through so you get as much flavour as possible. Discard anything left behind. Once it has cooled down to room temperature put it into containers or freezer bags and pop it in your freezer. You’ll finish it off on Christmas Day.

Finishing the gravy:

To finish the gravy, take your it out of the freezer when you’re ready to cook your turkey. That way, it will defrost as your turkey cooks. When the turkey is perfectly cooked, put a carving fork inside the cavity and use that to pick the bird up and tilt it over the pan so all of the juices inside run out.

Spoon away as much of the fat as possible, then pour your pre-made gravy into the pan with the rest of the turkey juices. Bring it to the boil over the hob and scrape all those flavourful bits and pieces from the bottom of the pan. Have a taste then add the cranberry sauce. It won’t taste sweet but it will add a wicked background flavour.

Once your gravy is piping hot, strain it through a sieve and into a pan.

Leave that on the lowest heat to tick away until you’re ready to serve. Skim away any fat that rises to the top and add any extra resting juices from the turkey before serving.

Chocolate Marshmallow Peanut Squares

Quick and easy instructions from Jenn G. I made these for St Michael's Christmas Tea.

Melt :
·         ½ c butter
·         1 bag chocolate chips (2 c.)
·         2 c. Butterscotch chips
·         1 c. peanut butter

Let cool.

Fold in:
·         1 bag miniature marshmallows
·         2 c Spanish peanuts from bulk zone (with skins on)

Spread in 9 x 13 pan and chill.

 

Rockin' Moroccan Stew

(from Looney Spoons)

2 tsp olive oil

1 cup chopped onions

1/2 cup each diced celery and chopped green bell pepper

1 tsp minced garlic

2 tsp grated ginger root

1 tsp each ground cumin, curry powder, ground coriander and chili powder

3 cups reduced-sodium vegetable broth

3 cups peeled, cubed sweet potatoes

1 can (19 oz/540 mL) no-salt-added diced tomatoes, drained

1 can (19 oz/540 mL) no-salt-added chickpeas, drained and rinsed

1 Tbsp freshly squeezed lemon juice

1/2 tsp salt

1/4 tsp black pepper

1/4 cup raisins

2 Tbsp each light peanut butter and minced fresh cilantro

I also added:

• cooked chicken
• 2/3 c Coconut milk
• 1 ½ c kale

Directions:

Heat olive oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until the vegetables begin to soften, about three minutes. Add ginger root, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.

Add all the remaining ingredients, except the raisins, peanut butter and cilantro. Bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes.

Stir in raisins, peanut butter and cilantro. Mix well. Simmer for five more minutes. Serve hot.

Makes 6 servings.