In the Kitchen

I recently had some buttermilk to use up. It's not something I purchase very often but needed a small amount for a new recipe I was trying, and then had almost a full quart to use up. After making buttermilk biscuits one night to go with homemade soup (yummy!) I thought "what now?" I'm not one to throw out good food so began searching for recipes using buttermilk. Then I remembered this recipe which I've had for many years. I love bran muffins, and always have All Bran cereal on hand. This batter will keep safely in the refrigerator for 3 weeks, so it's great to have on hand if you have unexpected overnight company, or friends who drop by for coffee- you can have fresh baked muffins in literally minutes!

Large Quantity Bran Muffins

5 cups flour
5 tsp. baking soda
1 Tblsp. salt
2 cups brown sugar
3 cups natural bran
3 cups All Bran cereal
2 cups raisins
3 eggs
1 cup oil
1/4 cup molasses
1 quart buttermilk
1.5 cups water

Combine all dry ingredients and raisins. Beat eggs, add oil, molasses, buttermilk and water. Pour into dry ingds. and stir until well moistened. Cover tightly and refrigerate. Flavour is better if refrigerated at least 1 day before baking.
To bake: Preheat oven to 375°F. Spray muffin pan with Pam or use paper muffin cups. Stir cold mixture and fill muffin cups 3/4 full. Bake for ~17 minutes. Makes 4-5 doz.

**I think the next time I make these, I'll add a little more molasses (decreasing the sugar and water a bit to compensate) and add a little cinnamon too for more flavour. Do you like to "play around" with recipes, tweaking them to your tastes?

Peace,
Linda

Food is essential to life; therefore make it good.

Reindeer Snacks

There's nothing like a quick and easy "special" snack that children can help prepare. They feel they have contributed by helping, and it's more fun to eat when you've helped make it yourself! This one fills the bill! The ingredients are simple and you won't have a big shopping list as you probably will have most of the items on hand.

What you need:
Graham crackers  (saltines or any square cracker would also work)
Smooth peanut butter
Chocolate chips
Red and/or brown M and M's (Smarties would work too)
Small twisted pretzels

Directions: Spread peanut butter smoothly on the cracker. Make a face with chocolate chip eyes and an M and M nose. Add two pretzels for the antlers and he's done and ready to eat!
We like to do lots of red noses, but I suppose you could do Dasher and Dancer and all the other reindeer with brown noses and just have one Rudolph red nose too... or you could do a whole herd of Christmas reindeer with red and green noses! Have fun!

And speaking of reindeer, have you ever made magic reindeer food to put out on Christmas eve? Mix up 1/2 cup of oatmeal with 1/2 cup of white sugar. Add 1/4 cup red and green sugar crystals (used for cake decorating) or 1/4 cup red and green sprinkles. (You may find similar recipes online that suggest adding craft glitter but glitter could be harmful to birds and wildlife if ingested, so the sprinkles or sugar crystals are a safer bet.) Package up in small ziploc bags and add a label with this poem:

Magic Reindeer Food

Sprinkle on the lawn at night

The moon will make it sparkle bright!

As Santa's reindeer fly and roam

This will guide them to your home! 

This is popular with the little ones... a quick and easy gift and a fun activity for excited little ones on Christmas Eve when they are anticipating Santa's arrival.

Peace,

Linda 

The light in a child's eyes is all it takes to make Christmas a magical time of the year.

Do you salsa?

Do you salsa? I'm talking about the condiment, not the dance...
Tomatoes, tomatoes, tomatoes... I feel like I have tomatoes coming out my ears! It's been a bumper crop this year, I'm not complaining but I am getting a little tired of dealing with TOMATOES!!! We've been eating them, freezing them, making salsa, and giving them away. And I still have lots! There are still many on the vine, and we are now covering them each night as it is getting pretty cool and there have been a few frost warnings, although we've been lucky so far... So if any of my local readers would like some tomatoes, get in touch. I'd be happy to share some with you. Come and get it!

Just in case you too have lots of tomatoes to "deal with" here is my salsa recipe in case you'd like to try it. Quick and easy, healthy and yummy too!





Salsa

7 cups fresh stewed tomatoes, (or 2 - 28oz. cans tomatoes)
1 14oz. can tomato sauce
1 red pepper and 2 green peppers, finely chopped
2 cups chopped onions
2/3 cup white vinegar
3 Tblsp. white sugar
2 tsp. coarse salt
2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/4 - 1 tsp. cayenne pepper, to taste - depending on how hot you like your salsa
**Of course you can adjust the amount of seasonings to your own taste. I often add more garlic and oregano.
Combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer until thickened.  Bottle in hot sterilized mason jars, cap and let cool completely, then freeze. Be sure to leave enough space at the top to allow for expansion when it freezes. Makes about 5.5 pints

Peace
Linda

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." ~ Lewis Grizzard

Another Easy Salad

I'm sure I'm not the only one who often thinks what will I make for dinner? Something new and different than the usual fare.. something I can make with what I have on hand without a trip to the grocery store... I get tired of the "same old thing." I am very lucky to have a hubby who is not a fussy eater and he never complains about what is put in front of him at the dinner table. I am blessed that way. But every now and then I just want something different.
It seems I usually resort to some sort of a salad concoction on hot summer nights. So tonight I worked with what was in the fridge and came up with a pasta shrimp salad. I had a package of frozen cooked shrimp in the freezer and I like to use that sort of thing up quickly. So I cooked some penne and thawed the shrimp, chopped red pepper, celery, red onion, broccoli, shelled some fresh peas and tossed all the ingredients together. If I had had a can of pineapple chunks, or even some fresh pineapple, that would have been tossed in too. The dressing was a curried mayo- Miracle Whip flavored with lemon juice, soya sauce and curry powder. I didn't measure, but I would guess about 1/2 cup Miracle Whip, and 1 tsp. soya sauce, 1 tsp. lemon juice and several good dashes of curry powder. Do it to your own taste. I've always been a "taster" as I cook...
Top with some toasted almonds and serve up with some crusty rolls. Yummy, quick and easy. What's not to like?

Peace,
Linda

"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." ~ Julia Child

A New Favourite Dish

Who doesn't like a new recipe, especially when it's super quick and easy? You're in luck tonight as I have a "keeper" for you! This is a new favourite for us, first served to me by Mark and Maggie in Toronto a few weeks ago. It is originally a Buzzfeed recipe, so you may have already seen it. If not, here you go:

Garlic Chicken Pesto Pasta

1 Tblsp. canola oil
2 chicken breasts, sliced into 1/2" strips
2 Tblsp. garlic, chopped (I use a bit less)
generous sprinkling of salt and black pepper, freshly ground if you have it
3/4 cup cream (I use coffee cream, you could also use half milk and half cream)
1/2 cup freshly grated parmesan cheese
1/4 cup basil pesto
3 cups penne pasta, cooked and drained
*veggies of your choice - see below
optional garnish- parmesan and chopped fresh basil

*original recipe suggested 3/4 cup cherry tomatoes, halved. I have used broccoli and mushrooms, at least a cup of each, but whatever veggies you like would work- asparagus, carrots, whatever floats your boat! I partially cook the veggies before adding them.

Heat oil in a pan over medium high heat. Combine the chicken, garlic, salt and pepper, cooking until the chicken is browned. Stir often.
Add the cream, parmesan and pesto, stirring until well combined. Let bubble a few minutes until the sauce is reduced a bit.
Stir in veggies and penne, stirring until evenly coated. Remove from heat and serve, topped with parmesan and/or fresh basil as a garnish.
Yummy with warm crusty French bread and a salad.  Enjoy!
Serves 3-4.

Peace,
Linda

"Food is our common ground, a universal experience." ~ James Beard

Cravings...

Do you get food cravings? I'm sure I'm not the only one... Every once in a while, something food-related pops into my head and I can't get it out.. I just have to make it. Ingredients go on the shopping list and it becomes part of the next menu plan. This week it was Bean Salad. I hadn't made it since.. well, I'm not sure how long, but let's just say too long! By now I'm sure you've figured out I love salads, so I'm adding this one to the blog today, and maybe you will like it too. My version includes other veggies too besides just beans.... I don't measure.. just do them "to taste."

Three Bean Salad

1 can green beans (14 oz. or 19 oz.)
1 can yellow (wax) beans (14 oz. or 19 oz.)
1 14 oz. can kidney beans
sliced red onion
celery, sliced on the diagonal
chopped or sliced red and green pepper
chopped cauliflower

Dressing:
1/4 cup cider vinegar
1/4 cup white vinegar
1/3 cup oil
1 Tblsp. white sugar
1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. celery salt
black pepper to taste
Place all ingds. in a bottle, cap and shake well until sugar and seasonings are dissolved. Pour over salad and refrigerate. Stir well several times over the next 12 hours. Best if kept 12 hours before serving, but can be served sooner (if  like me, you just can't wait...)

Peace,
Linda

"A recipe has no soul. You, as the cook, must bring soul  to the recipe." ~ Thomas Keller

Using Up Leftovers, Part 2

I love squash, but only in the fall when it is fresh, tasty and dry. I have tried storing it through the winter, but with less than satisfactory results. I've also tried freezing it, following my sister-in-law's instructions to the letter. She freezes squash each year and says it comes out tasting just like it is fresh in the fall. I figure she must have a secret she's not sharing with me... So I tried again last fall, but it is pretty much tasteless. I have several packages left and can't bear to throw it out so yesterday I decided a soup might be a good way to use it up.
I didn't follow a recipe, just my "instincts" haha. I had some chicken broth that needed to be used up and several apples that were getting past their best. While the squash thawed, I chopped a medium onion, peeled and chopped two apples, and sautéd them in butter until tender. In the last minute I added some fresh minced garlic and freshly grated ginger. Next I added about 2 tsp. curry paste and then stirred in about 2 cups of chicken broth. This all went into the blender along with the thawed squash (about 2 cups (?) cooked and mashed). Once it was puréed until smooth, it went into a saucepan with a good dash of salt and pepper and some coffee cream, and heated to serving temperature. It was quite yummy if I do say so myself! Even hubby gave it the thumbs up. The only thing that would have improved it is a good splash of maple syrup. I love maple syrup as a flavouring for squash, but our year's supply of syrup is gone. (I'll fix that on Saturday morning at the farmer's market!) I garnished the soup with a few crispy croutons, but a swirl of sour cream, or maple syrup, would be good options as well. I do love a big bowl of homemade soup!! What about you? Is homemade soup on your list of favourite things?

Peace,
Linda

"The only real stumbling block is fear of failure. In cooking, you've got to have a what-the-hell attitude."  ~Julia Child

More Yumminess!

Another recipe for you tonight. And I promise the next few posts will be about quilting. I've been almost living in my studio these last few days, another new project underway. I have other things I should be doing/finishing, so I've decided to use this new project as my "carrot." I'm going to alternate working on it for a week, then the next week I must work on some finishes.. and alternate back and forth. That works for me... Am I the only one who does this? (Please tell me I'm not...)

Anyway, I tried this new recipe last week and it is soooo good. I wrote it down in the fall, and I cannot remember where I found it... whether it was on someone's blog, or where. So if this looks familiar and you can tell me the source, please do so I can give credit (and Thanks!!) These are spicy good, very moist and the candied ginger just puts them over the top for me! It makes 2 dozen, and I think they would freeze well. If you don't care for candied ginger, you could omit it and add nuts, raisins, currants, dried cranberries or other dried fruit.

Pumpkin Ginger Cupcakes

2 cups flour

1 (3.4 oz.) pkg. instant butterscotch pudding mix

2 tsp. baking soda

1/4 tsp. salt

3 tsp. cinnamon

1/2 tsp. each ginger and allspice

1/4 tsp. ground cloves

1/3 cup chopped candied ginger

1 cup butter, softened

1 cup  white sugar
1 cup brown sugar

4 eggs

1 tsp. vanilla

1 (15 oz.) can pumpkin puree  (NOT pie filling)

Chop candied ginger. Mix together all dry ingds.- flour, pudding  mix, salt, soda and spices. Add chopped ginger, toss to coat. Set aside.

Cream butter and sugars well, add eggs one at a time, adding pumpkin and vanilla with last egg. Add flour mixture, stirring just until moistened. Place in muffin cups, bake at 350°F for about 20 min. Cool in pan 10 minutes before turning out. Makes 2 dozen. Optional- dust with icing sugar.

Peace,
Linda

 "I'm just someone who likes cooking and for whom sharing food is a form of expression."
~ Maya Angelou

Beef Stew...Mmmmm...

A few posts back, I talked about Comfort Foods... Well this week I succumbed to another wintertime favourite - a rich and flavourful Beef Stew. The original recipe, called "STEW-pendous Beef" is from The Looneyspoons Collection by Janet and Greta Podleski.
I have made a few small changes to the recipe and will give it to you as I now do it. The original was done on top of the stove, I place mine in a large casserole and in the oven at 325°F. On a cold winter night, paired up with crusty bread or rolls and a green salad.. well it just doesn't get much better! A rich "gravy", chunky vegetables and French herbs combined with tasty beef ... a yummy aroma fills the house.

Beef Stew

2 lbs. stewing beef, cut in 1"-1.5" cubes
1/2 tsp. seasoned salt
2 Tblsp. olive oil
1.5 cups coarsely chopped onions
1 cup chopped celery
2 tsp. minced garlic
2 tsp. Herbes de Provence**
2.5 cups reduced-sodium beef broth
2 Tblsp. tomato paste
2 Tblsp. balsamic vinegar
2 bay leaves
1 tsp. white sugar
1/2 tsp. each salt and freshly ground black pepper
2-3 large potatoes, scrubbed, unpeeled, cut into chunks
2-3 large carrots, peeled and cut in small chunks
2 large sweet potatoes, peeled and cut in small chunks
6-8 large button mushrooms, cut in quarters
2 Tblsp. cornstarch
3/4 cup frozen green peas

Pat beef dry with paper towels. and sprinkle lightly all over with seasoned salt. Heat 1 Tblsp. oil in non-stick pan or large pot over medium high heat. Add beef and cook, stirring until browned on all sides. Set aside if you're doing it all on stovetop, or place in large casserole if using oven.
Reduce heat to medium and add 1 Tblsp. oil to same pot; add onions celery and garlic, cook and stir until vegetables soften, about 5 minutes. Return beef to pot, and add Herbes de Provence, beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a bubbly boil, then reduce heat to low, cover and simmer for 1 hour and 15 minutes, OR place all in a large covered casserole and into 325°F oven for same amount of time.
Stir in white potatoes and carrots, continue to simmer or bake for another 25 minutes. Then add sweet potatoes and mushrooms, simmer or bake for another 25 minutes or until vegetables are tender.
Mix cornstarch with 2 Tblsp. water until smooth. Stir into stew, mix well. Continue to cook a few minutes until bubbly and thickened. Stir in peas and cook another 2-3 minutes until peas are heated through.  Remove bay leaves before serving.  Serves 5-6.

**Herbes de Provence is an herb blend that you'll likely find at the grocery store where you buy all your dried herbs. It is a combination of herbs commonly used in southern France: basil, marjoram, rosemary, sage, savory, thyme and lavender.

What's your favourite comfort food?

Peace,
Linda

"If they like it, it serves four. Otherwise, six." ~ Elsie Zussman

Comfort Food

What is it with winter and the craving of comfort foods? Our winter has been pretty easy so far, no big major storms or deathly cold temps yet (although I'm sure that will come) but I have been craving comfort foods like crazy... Do you do that too? Surely it's not just me! It seems the only supper ideas I come up with these days are things like chili, beef stew, homemade soup, spaghetti, potato scallop and meatloaf....  I made a big batch of chicken curry a few weeks ago and there are several containers in the freezer, so that's an easy "pull out and thaw" comfort food meal... Last night I made Shepherd's Pie and served it with Caesar Salad (my yummy dressing recipe is here) and fresh warm rolls. Yummmm. I was comforted!   :)
So what are your thoughts on "comfort food?" Why do we crave it so? Is it the pleasant memory of childhood and happy family suppers around the table? Is it our wishing for some of  Mum's home-cookin'? Is it the fond memory of how good the house smelled at suppertime when we came in from being in the fresh cold winter air after skating or sliding?  What is your favourite "comfort" food?

Here's my Shepherd's Pie recipe, which came from Canadian Living magazine years ago...

Shepherd's Pie

2 lbs. potatoes
3 tblsp. vegetable oil
2 onions, chopped
1or 2 cloves garlic, minced
1 cup sliced mushrooms (I use more)
1 lb. medium or lean ground beef
1/2 cup beef stock
1 tblsp. tomato paste
1 tblsp. horseradish
1 tsp. dry mustard
1/2 tsp. thyme
salt and pepper
1.5 cups chopped peppers, red and green (yellow too if you want it really colourful!)
1/3 cup hot milk
2 eggs, separated
1 cup shredded cheddar cheese

Peel and quarter potatoes, cook in lightly salted water until tender. Drain well.
Meanwhile, in skillet, heat 2 tblsp. oil, cook onions and garlic until softened. Add mushrooms, cook for several minutes until golden. Transfer to 8 cup (2 qt.) casserole or baking dish and set aside.
In same skillet, cook beef, breaking up into small pieces, until evenly browned. Drain off fat and add meat to onion mixture.
In skillet, bring stock and tomato paste to a boil, stirring constantly. Remove from heat and stir in mustard, horseradish, thyme, 1/2 tsp. salt and pepper to taste. Add to meat mixture, mixing well.
In clean skillet, heat remaining oil and cook peppers until tender crisp. Spread over meat mixture.
Mash potatoes. Add hot milk, egg yolks, cheese, salt and pepper to taste. Mix well. Beat egg whites until stiff, fold into potato mixture. Spread evenly over meat mixture.
Bake in 425° F oven for 15 minutes, then reduce heat to 350°F and bake for 20 minutes longer, or until meat is bubbly and top golden. Makes 4-6 servings.

** I sometimes omit the horseradish if I don't have it on hand, to no detriment. Also I often add a layer of green peas (frozen, not canned) on top of the peppers... that's good too!

Peace,
Linda

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort." ~ Norman Kolpas

Raspberry Trifle.... Mmmmmmm

I never thought I'd say this, but, our raspberry crop is FINALLY finished. Can you believe we got 51 quarts from our little patch! Yep. 51 QUARTS! Plus I'm sure there was the odd handful here and there, eaten in passing, as well. Some went to friends and I made two pies, a batch of jelly, froze numerous bags for pies, cooked some berries and strained and froze the juice for coulis, and finished off with a Trifle.
Have you ever made Trifle? It is so easy, and soooooo good! It has been a "few" years since I've made one, so I had to stop and think how to do it.    :)   I don't "follow a recipe" so I can't give you accurate measurements, but you don't really need them. Here's what I do: Instead of a pound cake I start with an angel food cake. I break up the entire cake into small chunks. Place half the broken cake into a pretty glass bowl, I use a medium sized straight sided bowl. Sprinkle the cake lightly (or heavily, if you prefer) with cooking sherry. Add several generous tablespoons of a good quality raspberry jam and smoosh  it around to coat the cake chunks. Add remaining chunks of cake and repeat with more sherry and jam. The cake should be well moistened. Smooth out into a nice even layer in the bottom of your bowl, and if necessary, wipe down the sides of the bowl. Cover bowl with plastic wrap. I do this in the evening, and let it sit overnight so the sherry and jam flavours can meld.

The next morning, add a layer of fresh raspberries on top of the cake. Then, following package directions, prepare one package of cooked vanilla pudding mix, the "6 servings" size. (135g.) I use Jello vanilla pudding. You must use the type that requires cooking, NOT the instant type. As the directions state, stir continually so it does not burn. Once it has cooked and thickened, remove from heat and add 1/2 tsp. almond extract. Stir well. Pour over cake layer and smooth. Allow to cool 10 minutes or so, then cover with plastic wrap to prevent the pudding from forming a skin.

Refrigerate for at least several hours until totally cold.
Whip 1 cup whipping cream (1/2 pint carton) until it will hold a soft peak. Add sugar to sweeten (about 1tblspn.?) and 1/4 tsp. each vanilla extract and almond extract. Stir in well. Spread sweetened cream on top of pudding layer. Garnish with fresh raspberries and/or toasted almonds. Refrigerate until serving time. Be prepared for lots of lip smacking!
Note: It's just as good made at other times of the year too, without the fresh berry layer.

Peace,
Linda

Life is uncertain. Eat dessert first.

A Quick and Easy Cold Supper

Some evenings it's just too hot to cook a meal for supper... too hot to even entertain the idea of turning on the stove or the barbeque. I always struggle with new ideas for a cold supper, other than potato salad and a few other common favourites. Tonight I came up with a new pasta salad idea. I cooked some penne and chopped some veggies - red and green peppers, celery, cucumber, red onion, tomato and some raw broccoli. I cooked some frozen peas, and tossed it all together with  Kraft Zesty Italian dressing, a good dash of black pepper and some chopped fresh herbs - I used basil and oregano. It was served up with some shaved Black Forest ham, cheddar and a freshly toasted bun. Yummy! Quick and easy! Just the way I like it on a warm evening. What's your favourite easy "cold supper"? Feel free to share your ideas/recipes as a comment.

Peace,
Linda

"Life is a combination of magic and pasta." ~ Frederico Fellini

Colddd Little Chickies...

Backyard, view from bedroom window

It seems I've been blogging in fits and starts lately. I've been too busy trying to just keep warm! Man, I'm getting mighty tired of this cold weather. I know spring is only 24 days away, but it seems like it's a long way off when you look at our backyard and the bitterly cold temps. Last night and this morning were brutal - with wind chill it felt like between -35C and -40C here in the Maritimes. For those of you who are only familiar with Fahrenheit, that's between -31F and -40F. Yep, minus forty is where they are equal. Now that's COLD!!! I could not believe it when my doorbell rang about 7:30 last night, and when I opened the front door, there stood two young female Mormon missionaries, in dresses and tights!!! Yes, they were wearing winter coats, boots, scarves and mitts, but their dresses looked like summer dresses- very thin, certainly not February clothing!! Needless to say I invited them in and we chatted long enough for them to warm up. Two little frozen chickies....
Speaking of frozen chickies, I've been thinking of the birds and wondering how they are managing to stay alive in these sub zero temperatures, wearing only feathers. They must be anxious for spring too. I know they fluff up their feathers, and burrow down in their nests, but still, I cannot imagine being out in this cold 24/7. I have a feeder and a suet cake out for them, but today I decided to make up some "birdie treats". Following a recipe given by Linda at Crafty Gardener, I had all ingredients on hand so it didn't take long. Linda calls it "All Season Suet" because you can use it year round - it will not melt. apparently. I don't think I'd bother with it in the summer, but figured it might be appreciated by my local birdies on these cold days. Hopefully it'll make them happy and give them some much needed energy for warmth.

Here's the easy recipe:
1 cup lard (no substitutions - do not use shortning or margarine)
1 cup crunchy peanut butter  (Since I had some on hand, I also added a few extra peanuts, unsalted of course, and finely chopped.)
2 cups quick cooking oats (oatmeal)
2 cups corn meal
1 cup white flour
1/3 cup white sugar

 Stir the dry ingredients together in a mixing bowl.

Over low heat, or in microwave, melt together the lard and peanut butter, stir to mix well. Pour into dry ingredients and mix well.

It almost looks like cookie dough, doesn't it? It did smell good (like peanut butter cookies) and I almost wanted to take a little taste... but I resisted....

 Form into balls or if you have a square plastic container from a purchased suet cake, you could use it as a mold.

 I formed mine into balls and hung out the first two in the plastic mesh from a bag of onions. I put the others in the freezer, wrapped in saran and then in a freezer bag. It was late afternoon when I finally hung them out, I don't think they've been "discovered" yet. I'll be watching tomorrow morning to see if the woodpeckers, chickadees, etc. give them a try. Maybe I'll get some "action shots".....

Do you give your birds any special treats to help them through the winter?

Peace,
Linda

"God gives every bird its food, but He does not throw it into its nest." ~ J.G. Holland

The BEST Caesar Salad dressing.

Ooooof! I think I indulged too much over Christmas. My scales tell me I didn't gain any weight, but I feel like I did... It's a good thing I love salads. Do you? I think I'll be eating more of them in the days to come. Good healthy ones...
I have a number of homemade dressing recipes I love using. This is one I make often, as we love Caesar Salad, and it's fairly "low cal". It is quick, easy and doesn't have any "exotic" ingredients; it takes less than 5 minutes to make. Hope you'll try it - let me know how you like it!

1/2 cup Miracle Whip (I use the low fat version)
1/4 cup milk (I use 2%)
2 Tblsp. lemon juice (I use fresh if I have it, but bottled works well too)
1 - 1.5 Tblsp. grainy Dijon mustard (the original recipe called for 2 Tblsp. Dijonnaise, but I am quite sure it is no longer produced, so I use a grainy Dijon. Use the lesser amount if you don't like it too mustardy)
1/4 cup grated parmesan (fresh is best, of course!!)
1/8 tsp. black pepper
1-2 crushed garlic cloves  (to taste), crushed, minced or pressed- whatever your preferred method

Mix ingredients in given order, store in refrigerator. Make at least a few hours ahead of anticipated use, for best flavour. This makes enough for several good-sized salads, and will keep in the fridge for several weeks.

Tear up freshly washed romaine lettuce. Toss with dressing and top with crumbled crispy bacon, croutons and freshly grated parmesan.  Yummmmm.

Peace,
Linda

"I really regret eating healthy today".. said no one ever.

Christmas Traditions

Every family has traditions associated with Christmas that have been upheld through the years and must be continued. After all, it just wouldn't be Christmas otherwise, right? Some are associated with family, others with friends. One tradition I have always enjoyed is the exchange of Christmas cards between friends; sadly it seems to be one that is getting lost, with the advent (pun intended) of email, Facebook and other means of staying in touch via social media. I still send cards with a letter to many friends, but it seems with the large increase in postal rates earlier this year, many have given up on this tradition. We have received less than half the usual number, at this point.  Are you finding the same thing? I expected it, but still it makes me a little sad. I realize everyone is busy with all there is to be done at this time of year, but it is so nice to hear from those you don't see often, to catch up on their news. I admit, I send only half of mine now by post (doing my part to lighten the load of those overworked postal carriers) and the rest by email. Personally, I don't care how I hear from someone, by mail or electronically, as long as I do hear from them. I hope others feel the same way... It's a tradition I'll be keeping for a while. What about you?

Many of our traditions are related to food. Christmas dinner is definitely a "traditional meal" at our house. It's always turkey and all the fixin's. We don't do the cranberry thing- the Kellys have to have their spiced apple jelly, my grandmother's recipe. We always have the same type of salad- in fact we now refer to it as "Christmas Day Salad". The cooked veggies might vary from year to year, but the rest remains the same... the turkey, the dressing (stuffing) and gravy, the salad, the jelly and homemade pickles.... uhhh, okay I have to stop- this is making me hungry!
But first I have to tell you about dessert - it's always Christmas Pudding, again my Grandmother Kelly's recipe. It's a steamed pudding, made only for Christmas, definitely a tradition and a favourite at our house. I am the youngest with two older brothers who both love to tease. So I guess you could say it's always been tradition that my brothers teased me, even at Christmas dinner. Brother Leigh always tries to "steal" my pudding, or more accurately steal the hard sauce that accompanies the pudding. Many people serve steamed puddings with a warm sauce, but we have ours with a "hard sauce" which is just a rich butter icing that's been frozen and cut into squares. No matter how large the pieces are cut, Leigh will "complain" that his is not large enough, and that he's been shortchanged on the hard sauce.
Someone commented  on my last post that they wished I had posted the recipe for the Christmas Pudding, so here it is.

Grammy Lil's Christmas Pudding

1 cup sultana raisins
1 cup currants
1 cup suet
1 cup brown sugar
maraschino cherries to taste, coarsely chopped (I use about 20 cherries)
blanched almonds to taste, coarsely chopped (I use about 1/2 cup)
2 Tblsp. each citron and mixed peel
1 cup finely shredded raw carrot
1 cup finely shredded raw potato
1 tsp. baking soda
1 1/2 cups flour
1 tsp. salt



In large mixing bowl, stir together raisins, currants, cherries, nuts, citron, peel, brown sugar and suet. Peel and grate the carrot and potato, stir the baking soda into the grated potato. Add grated vegetables to fruit mixture, stir well.











Sift flour with salt, add to mixture and stir well. Line tube pan with waxed paper. Spread batter evenly in pan. Steam for 3 hours. Check it frequently and add water as needed, ie don't let it boil dry!! Cool well. Wrap in saran, then foil. Store in refrigerator.
For serving, cut in individual pieces and steam until heated through. Serve with hard sauce or your choice of sauces.






I don't have a "recipe" for the hard sauce as I don't measure... But I'm guessing I use about 1/4 cup soft butter (yes it must be butter, margarine just doesn't cut it) to about 2 cups confectioner's sugar and enough cream to make it spreading consistency. I flavor it with almond extract, but vanilla is good too. Spread into a square or rectangle about 1/4" thick, on waxed paper or foil, place on cookie sheet and place in freezer. After several hours, when solid, slide it into a ziploc bag and seal, return to freezer. Cut into squares to serve (in a size large enough to keep all your guests happy. wink)

I should add the table always holds a plate of other dessert goodies too, for the two fussy ones who don't like Pudding... Shortbreads, Cinnamon Stick Shortbreads, Almond Fingers, and several kinds of chocolate squares...  And of course.. a bowl of Chicken Bones.

What Christmas traditions do you follow? What is your special Christmas dessert?

Peace,
Linda

A three year old's reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

A New Cookie Favourite

Christmas Eve is now only a week away... can you hear the slight panic in my voice? Actually I'm finally starting to feel like I've made significant progress. I'm not ready, mind you, but I have made good progress. The Christmas letter is written and all cards to be mailed are on their way and in some weary postal carrier's bag by now hopefully. I do still have some to go by email but I'll chip away at those each day. I've made good strides on the shopping front and so far have avoided the dreaded mall totally. I'll probably cave in the next day or two, and try to get all the necessary stops there done in one visit. It's not my favourite place at this time of year. The decorating is almost finished, all that remains is what I need more than two hands for, so I expect I'll pin down the hubby tonight for a little help. And the baking has begun as well. Two batches of cookies are done, two batches of Nut Brittle are also done (and already given away) and I have all the fixin's for the Christmas Pudding; I'll mix it up and steam it this evening. Shortbreads and Cinnamon Sticks (shortbread logs rolled in cinnamon sugar) are next on the list. A friend gifted me with two containers of homemade mincemeat a few days ago so I am seeing a Mincemeat pie in my future too.. yummy! What a wonderful gift that was!! Good homemade mincemeat ranks right up there with good dark chocolate in my books! I can't name the person here who was the giver, and she knows why... but I'm sure she'll read this, so THANK YOU again. Know that it has found a good home! lol
I've tried a new cookie recipe, given to me by my friend Sue. She said she found it in Best of Bridge (sorry I don't know which one) and it was called Tutti Fruitti Cookies. I just call them Yummy!! Seriously, I could eat the entire batch myself. I won't. But I could. Just sayin'...
So I thought you might like to try them too. Here you go:

Tutti Fruitti Cookies

1/2 cup soft butter
1 cup white sugar
1 egg
1/4 cup sour cream
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups toasted coconut
1 cup dried apricots, chopped
1 cup craisins (dried cranberries)

Spread coconut on baking sheet and toast under broiler until lightly browned - watch carefully! (I did one cup at a time for more even browning) Let cool. Chop dried apricots. Sift together flour, baking powder and salt, set aside. Cream butter and sugar. Add egg and sour cream, mix well. Add dry ingds., mix well. Stir in cooled toasted coconut, apricots and craisins. The original recipe says to divide dough in half and roll into two logs, wrap in waxed paper and chill well, then slice into slices about 1/3" wide. I thought the dough was a little sticky for that so I just dropped them from a spoon like you would with chocolate chip cookies (yes I always have chocolate on my mind ) Bake at 350°F until lightly browned, about 8-9 minutes.
I threw in some chopped pecans as well - yes I'm a nut lover too! Trust me - these are SO good, you will want to make another batch as soon as they are gone!!  :)  Not "fancy" - just darn good with a hot cuppa or a glass of cold milk!!

Peace,
Linda

Dear Santa,
I've been SO good all year!
Okay, most of the time.
Once in a while.
Oh never mind, I'll just buy my own stuff.

Yummy Greek Salad

Here is the recipe I promised a few days ago. The dressing is quick and easy and you likely have all the ingredients, except perhaps the feta. At this time of year when I have lots of cucumbers and tomatoes in the garden, this is the perfect recipe for a colorful salad to accompany supper. This dressing recipe came from the Mennonite Girls Can Cook blog a few months ago.

Greek Salad

equal amounts of chopped cucumber, tomatoes, red onion and green pepper (I use red pepper too, when I have one on hand) I try to cut them all roughly the same size.
Kalamata olives, optional
feta cheese

Dressing:
3 Tblsp. olive oil
3 Tblsp. fresh squeezed lemon juice
1 large clove of garlic, minced
1 tsp. lemon pepper
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 Tblsp. crumbled feta

Place all ingredients in a jar, cover and shake well. Place in refrigerator for at least an hour before serving salad, to let the flavours meld.
Shake and pour over vegetables just before serving. Toss and top with crumbled feta, to taste. Serve.

Peace,
Linda

"We all eat, and it would be a sad waste of opportunity to eat badly." ~ Anna Thomas

Green Bean Yumminess!

How is your vegetable garden this year? Mine is certainly not the best it has ever been, but not the worst either. Some things have done very well (not the tomatoes, sadly). I do have an overabundance of cucumbers (as always), and right now lots of green beans. Just in case you too have lots of beans, I thought you might like to try a new quick and easy recipe. This was available at the Dietician's booth at the local Superstore a few weeks ago. I sampled it and it was sooo good, I knew I'd try it at home. There are no amounts- just do it to suit your own taste.
Cook green beans just until tender crisp. While they are cooking, mix equal parts of fresh squeezed lemon juice with your choice of oil (I used olive oil, she use grapeseed oil). Actually I used slightly more lemon juice than oil. Add some freshly grated lemon zest and fresh chopped herbs - basil, dill and mint. Pour over hot beans, toss and top with some crumbled feta cheese. Yummmmmy!!

Peace,
Linda

"Food is our common ground, a universal experience." ~ James Beard

Peach Cobbler...yummmm

Thanks to all who commented on my previous post - it seems there is close to a 50-50 split on whether to add borders or not. (several I've spoken to have said - no border, just bind as is.) So I'm still deliberating. I have laid out a number of strips from the collection I used along the quilt's edges as border options, and none of them please my eye. So we'll see.... I'll sleep on it one more night....wink

August is drawing to a close. I can hardly believe that summer is nearly over. We have been enjoying some of our favourite summer foods- fresh corn, veggies from the garden- all the beans, beets and cukes we can eat right now, peaches, blueberries, etc.... I have one batch of pickles done, may do another this weekend, along with my Peach Jam.
Last night I made a Peach Cobbler, it is soooo good. I knew you'd like the recipe so here it is. (This recipe came from my dear friend Joy in Kentville NS. Waving Hi Joy!!) I love the addition of lemon and almond- such a  great combination with the peaches.

Peach Cobbler
3-4 cups sliced fresh peaches (I don't measure, I just slice a good amount into the pan- about 6 or 7 peaches)
1 Tblsp. fresh lemon juice
2 tsp. zest of lemon
1/4 tsp. almond extract
3/4 cup white sugar (the original recipe called for 1 cup. I reduced it to 3/4 and it can even be reduced to 1/2 cup if peaches are nice and sweet)

Slice peaches into a greased 8x8 pan. Mix together lemon juice, zest, and almond extract, sprinkle over peaches. Top with white sugar. Preheat oven to 250°F, place dish in oven to warm peaches while you prepare topping.

Topping:
1 1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 Tblsp. white sugar
1/3 cup shortning
1/2 cup milk
1 egg
sugar to sprinkle on top

Sift first four ingredients together. Cut in shortning as for biscuits. Measure milk, add egg and beat with fork before adding to dry ingds. Mix just until moistened. Remove dish from warming oven, increase oven temperature to 350°F. Drop dough over top of peaches, sprinkle with a bit of sugar. Bake in preheated 350° oven for 35-40 minutes or until nicely browned. Serve warm; especially good with vanilla icecream. Makes about 8 servings.
Note: If peaches are especially juicy, I place an old pan under my dish as the juices sometimes run over...

Peach I mean Peace!
Linda

August is like the Sunday of summer...

App is for Appetizer

Do you have basil growing in your herb garden? Are you looking for ways to use it up? If so have I got a recipe for you!! This is so tasty - and good for you too! A yummy appetizer before dinner or a barbeque, or to take to someone's cottage...

Bruschetta

1 cup creamy ricotta cheese
1/2 cup mild chevre cheese
green onion and fresh basil, chopped
Mix the cheeses together and add chopped green onion and chopped fresh basil, to taste.

2 1/2 cups chopped Roma tomatoes
8-10 sundried tomatoes, chopped
1/2 cup finely chopped green onion
1/2 cup chopped fresh basil
2 or 3 cloves garlic, crushed
1 Tblsp. red wine vinegar (last time I used balsamic and it was equally good)
2 Tblsp. olive oil
dash of salt and pepper
Mix all together.

Spread cheese mixture on small slices of fresh baguette, top with tomato mixture. Serve. SOOO good!!
Refrigerate if there are any leftovers (keeps several days, but I bet it won't last that long.)

Peace,
Linda

"Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors. It's how you combine them that sets you apart." ~ Wolfgang Puck