Strawberry Jam

This  recipe is from the site allrecipes.com

I have already make two batches, not because I have eaten it all, but because I have shared with my family.  Homemade just can't compare to store bought.

Ingredients
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Directions
In a wide bowl, crush strawberries with a potato masher in batches until you have 4 cups of mashed berry.

 In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.  Stir over low heat until the sugar is dissolved.

 Increase heat to high, and bring the mixture to a full rolling boil.

Boil stirring often, until the mixture thickens.

Test for jelling using the saucer in the freezer method: place a plate in the freezer.  Place a teaspoon of the liquid of the jam onto the cold plate. After a minute, run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it is ready.  

Blueberry Jam

I am on a roll making jam.  This was my effort with blueberries.  I found the recipe online at the site  Taste of Southern.

I tend to like jam made the old fashioned way, without pectin.  So the ingredients are simple; blueberries, sugar and lemon juice.  The ratio I  used was 6 cups of blueberries to 4 cups of sugar and 2 tablespoons of lemon juice.

First sort through the blueberries and remove any bad berries, leaves and stems.

Wash the berries in cold water.  Drain in a colander, then transfer to a large bowl.  Using a potato masher mash them up a little in order to let the juice out.  How much you mash depends on what kind of consistency you would like your jam to be.

Measure the crushed berries.  It is important to measure after you have crushed the berries otherwise your ratio with the sugar will be wrong.  I had 6 cups of crushed berries.

Transfer the crushed berries into a large pot and place on medium heat.

Add 4 cups of sugar all at once.

Add 2 tablespoons of fresh lemon juice.

Once the sugar is fully dissolved, increase the heat to cook the berries as quickly as possible, stirring frequently to prevent sticking to the bottom and scorching.  The jam can also boil over very quickly, so you will need to pay constant attention.

Cook the syrup of the juice and sugar down to a "gel" point.  I used the cold plate method to determine when the jam was thick enough.  (If you don't remember what this is:  place a plate in the freezer.  Periodically remove the plate from the freezer and place a small amount of jam on the dish.  Then run your finger through the jam and if the jam does not run together, it is done.).

When the jam is done, remove the pan from the stove.  If there is any foam at this point it should be removed with a spoon.  ( If you don't it just won't look as good as a finished product).

Fill your sterilized jam jars and enjoy!

Split Pea Soup

I turned 60 this year and my family hosted a surprise party.  It was a wonderful surprise, but scary how they could have hidden it from me so successfully.  I guess my age old threat that mom has eyes in the back of her head and sees everything is now completely blown.

The menu included a whole pig roasted on the barbecue.  It took all day and was mouth watering delicious.  The whole family contributed toward the festivities.  I have never felt so special, and although it was over a month ago already, my heart still warms at the memory.

Caitlin inherited the ham bones which have been taking up most of her freezer.  Initially I was going to take them but Al is not a fan of pea soup.  Although pea soup is one of my favorites, I declined the bones, but opted to give the recipe to my daughters in the hope that I might beg a bowl.

Well today is my lucky day!  Caitlin sent me a picture of the soup she made today, and gave me permission to use her picture in my blog.  As you can see she did a super job.  Her family agrees because I am told even the grand kids ate it.


SPLIT PEA SOUP

2 cups dried split peas

8 cups water

1 ham bone

1 cup chopped celery

½ cup chopped onion

1 tbsp chopped fresh parsley ( or 1 tsp dried)

Salt and freshly ground pepper

Place dried peas and water in large pot. Bring to boil. Boil two

minutes. Remove from heat. Cover. Let stand 1 hour. Add

remaining ingredients. Bring back to boil. Cover. Reduce heat.

Simmer approximately 2 hours. Remove ham bone. Add any

meat to soup. Taste and adjust seasonings.

Chicken Pot Pie

This year we have had the longest, warmest. most colourful and beautiful fall season.  Waking up to 12 centimeters of snow has been not unexpected but definitely sad.  It is just a reminder of what the next 6 months has in store for us.

Dishes like this chicken pot pie is a favorite at this time of year.  I much prefer the puff pastry to a pie pastry because it is fluffier and lighter.   This Canadian Living recipe can be found online.  I made it when our grand daughter was visiting thinking it would be something she would eat ( she is three).  Who would have guessed she preferred stroganoff to this..... you never can tell with kids!  I think what won her over was the noodles, after all she is her mother's daughter, and my daughter will still choose pasta every time.

Ingredients
2 cups chicken stock
1 cup dry white wine
2 cups chopped carrots
2 stalks celery, chopped
2 cups cubed peeled potatoes
1 bay leaf
1 pinch each salt and pepper
1 pound boneless skinless chicken breasts cubed
1/3 cup butter
1/3 cup all purpose flour
1/3 cup sour cream or plain greek yogurt
1 cup peas (I also added corn)
1/2 package frozen puff pastry, thawed
1 egg, beaten

Directions
In a large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil.  Cover, reduce heat and simmer for 10 minutes.  Add chicken, simmer, uncovered, until no longer pink inside, about 10 minutes.  Skim off any foam.  Strain and set aside 2 1/2 cups of the stock, adding more chicken stock if necessary.  Set aside chicken mixture, discard the bay leaf.

In a saucepan, melt butter over medium heat.  Whisk in flour, cook, whisking constantly, for 2 minutes. Whisk in the 2 1/2 cups stock until smooth.  Bring to boil.  Cook, stirring until thickened, about 5 minutes.  Stir in the yogurt.  Add chicken mixture, stir to coat.  Add peas and then transfer to an 8 cup casserole dish.

On a floured surface, roll out the pastry to fit the top if the dish plus 1 inch extra all around.  Brush the  edge of the dish with water.  Centre the pastry over the filling, gently press overhang to adhere to the dish. Trim edges.   Brush with beaten egg.  Slash 4 steam vents.  Bake in a 400 degree oven until golden, puffed and filling is bubbly, about 30 minutes.

German Cheese Cake

I am not really a great fan of American cheese cake.  It is alright every once in a while, but a bit too rich for my liking.  I have been trying a couple of recipes to find a good replica of the cheese cake I ate in Germany.  The problem is, they use a soft cheese name Quark and it is not available in Canada.  I tried to use cottage cheese and then ricotta cheese combining both with sour cream.  Okay, but not the right consistency.  I finally came across this recipe and hit the jackpot.  The flavor is a subtle lemon and the consistency is beautifully smooth and light.

I found the cake took longer than 60 minutes to bake before it was firm enough.

I found this recipe online at DianasDesserts.com

Ingredients
For the Crust:
1 1/2 cups flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla
1 tablespoon finely grated lemon rind
1 beaten egg
1/2 cup sugar
3/4 stick butter

For the filling:
3 egg yolks
3/4 cup sugar
1 teaspoon vanilla
3/4 stick butter, very soft and at room temperature
6 ounces mascarpone cheese
500 g 1% cottage cheese
1 1/2 tablespoon cornstarch
3 egg whites
pinch of salt

Directions
For the crust:
Sift the flour, stir in the baking powder, salt, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg and vanilla.  Place dough n a plastic dough in a plastic bag in the refrigerator for 1 hour.

Preheat oven to 300 degrees.  You will need a 9 or 91/2 inch springform pan.

Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time.  This dough is difficult to work with and the double rolling helps to work with it.  Place dough in bottom of the springform pan, pressing it up the sides almost to the top.  Set aside.

For the filling:
Puree the cottage cheese in a blender.  Set aside.

Beat the egg yolks with the sugar and vanilla until pale and foamy.  Add the softened butter and beat well, then add the mascarpone and beat again.  Add the cottage cheese and stir until the mixture is smooth and thoroughly combined.

Whisk the egg whites with the salt until very stiff, then very gently fold into the cheese mixture, also adding the sifted cornstarch a little at a time.  Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth.  Trim the dough, leaving about 1 inch.  Bake in a preheated 300 degree oven for  60 minutes ( longer if necessary) until well risen and golden.  It resembles a souffle at this point and will sink in the middle so do not worry it is supposed to do this.

Turn the oven off, and let the cheesecake rest in the oven  for 15 minutes, then remove it from the oven, cool to room temperature and then refrigerate for several hours before releasing the sides of the pan and serving.  It is best when made the day before you need it.

Jelly Roll

Now that I have made all this jam it is the perfect time to make a dessert I remember from my youth.

This jelly roll is best eaten fresh.  It is so light and airy and yet decadent.  I used my plum jam  which is sweet and tart.  In my opinion this is a perfect match.

The recipe is from the Better Homes and Gardens cook book.

Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
4 egg yolks
1/2 teaspoon vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
jelly or jam

Directions
Line a a 15x10x1 jelly roll pan with wax paper and spray with PAM.  Set aside.

Stir together flour and baking powder.  Set aside.

In a medium mixing bowl beat egg yolks with vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon coloured.

Gradually add the 1/3 cup sugar, beating on high speed until sugar is almost dissolved.

Thoroughly wash the beaters.  In another bowl beat egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, beating until stiff peaks form.

Fold egg yolk mixture into the egg whites.

Sprinkle dry mixture over egg mixture and fold in gently until just combined.

Spread batter evenly into the prepared pan.

Bake in a 375 degree oven for 12 to 15 minutes or until cake springs back when lightly touched.

Immediately invert cake from the pan onto a tea towel sprinkled with icing sugar and remove the wax paper.

Roll up towel and cake, jelly roll style starting from one of the cake's short sides.

Cool on a wire rack.

Unroll cake, remove towel and spread with jam or jelly to within 1 inch of the edges.

Roll up cake in same manner.

If desired,  sprinkle lightly with icing sugar.

Raspberry Jam

This jam was a big hit with my family.  It is easy to make and absolutely delicious!  Warming the sugar beforehand keeps the jam boiling evenly also warm sugar dissolves better.

To determine when the mixture will form a gel:  place a saucer into the freezer.  When ready to test, remove the saucer and place a small amount of jam on the saucer.  Run your finger through the jam, if it does not run together it is ready.

I found this recipe online at Epicurious.com

Ingredients
4 cups sugar
4 cups raspberries

Directions
Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes.

Place berries in a large stainless steel or enamel saucepan.  Bring to a full boil over high heat, mashing berries with a potato masher as they heat.  Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil, and boil softly stirring frequently until mixture will form a gel.  Be careful not to burn the mixture, and monitor closely.

Ladle into sterilized jars and put the lids on.

Apple Raisin Cake

Here is another recipe from the blog, Kitchen Stories.

We love apples and baking with apples.  This recipe appealed to me because of the meringue that  is incorporated making it light.

Ingredients
3 apples
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon yeast
1/2 teaspoon salt
1 cup white sugar
1 cup raisons
1/2 cup butter at room temperature
2 eggs, separated
1/2 cup milk
zest of one lemon
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup brown sugar

Directions
Wash, peel and cut the apples in half.  Place them in water with lemon juice.

Beat the egg whites until stiff

In a separate bowl, beat the white sugar with the butter and gradually add the yolks one at a time

Add the lemon zest

Mix the salt, baking powder, yeast and flour and sift into a bowl.  Mix with the milk using a spatula until combined.

Pour half of the cinnamon into the mixture

Carefully fold in the egg whites

Then fold in the raisins and the vanilla

Pour the mixture into a greased bundt pan

Remove the apples from the water and cut into 1/4 inch slices

Place the slices apples vertically into the dough in a circle, pushing the apples into the dough

Butter the apples and sprinkle with he brown sugar and the rest of the cinnamon

Bake for one hour at 350 degrees

Jam Tarts

After making all this plum jam, I started to look at recipes using jam.  I have always wanted to try making pastry and my favorite food blog, Kitchen Stories provided the perfect recipe.  These were delicious!  They were light and flaky and did not last long.  Even if baking is not your thing, I think you would do well with these.

One warning, is that this dough is a bit hard to work with.  You must work quickly because the warm temperature of your hands works against the quality of the dough

Ingredients
1 1/3 cups all purpose flour
1 cup butter
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons ice water
jam

Directions
Sift the flour, cut the cold butter into small pieces and place in a bowl with the flour.  Add the sugar and salt.

Mix until you get the size of peas.  Slowly add the cold water and form into a ball.

Divide the dough in half, wrap each ball with plastic wrap and refrigerate for 1/2 an hour.

Put each ball on a floured surface, spread with a rolling pin to a thickness of 1/4 an inch.

Cut the sheets of dough into rectangular pieces of 2x4 inches.  You will need 24 rectangular pieces to make 12 pastries.

Wet the outer edge of  a rectangular, then place a teaspoon of jam in the centre and top with another rectangular.

Press lightly around the edges with your fingers then pinch lightly with the prongs of a fork to seal the edges.

Repeat process until you have a dozen pastries.

Line a baking sheet with parchment paper and place the tarts on the pan.

Pierce the tops of the tarts with a fork.

Place the pan in the refrigerator for an hour.

Bake at 375 degrees for 25-30 minutes

Plum Jam

Now that I have given you the recipes for a couple of different breads, it only makes sense to post some jam recipes.  This year I tried to make jam for the first time and I am proud to say, with good success.  My first effort was plum jam.  I had some plums that were getting soft, so I decided to try a recipe I found in the food blog called Kitchen Stories,one of my favourite blogs.  I did not have enough plums so I added some rhubarb from my garden.  It was delicious.  The second time, I used just plums and it was equally delicious.  The jam is spicy, tasting a bit like Christmas with the cloves.  Each batch makes about two jars.

My grandson tells me it is "too spicy" and my grand-daughter eats the jam straight out of the jar with a spoon.  I also used this as my filling for a jelly roll and it was wonderful, Al ate half the roll right off the bat.  I will be posting the jelly roll, in case you were worried.

I can tell you I will never buy jam again.

Ingredients
1 1/2 pounds plums
1 1/4 cup sugar
1/4 cup vinegar
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger

Directions
Put the plums in a medium saucepan, and just cover with water.  Simmer over low heat for 45 minutes or until the plums are soft and the water has reduced.  Remove from heat.

Remove the pits and add the vinegar, sugar, and spices.  Stir gently and let it boil over low heat for another 45 minutes, or until all the juices of the fruit is absorbed and the jam thickens.

Test the jam density in a saucer test.  This is done by placing a saucer in the freezer.  When you think the jam is thick enough, take out the saucer and place a small amount on the cold saucer, run your finger through the jam.  If the path through the jam remains, the jam is ready.

Sterilization
Wash the jars and lids thoroughly with warm soapy water and rinse.  Place a new, clean kitchen cloth at the bottom of the pot then the jars and add water.  Boil for 10 minutes.

Remove the jars from the hot water with forceps and place them onto a clean kitchen towel with the opening downwards, to cool.

Fill with the hot jam to 1 cm. below the rim of the jar.  Clean the rim of the jar, with a towel moistened in sterile water, and screw the lids.

Sourdough Bread

Bet you thought I would never post the recipe for the bread, it has been so long since I posted the starter recipe.  The weather has been hot and we have been cycling a lot.

As you can see this makes a beautiful loaf.  At first I tried to make the loaf on a flat sheet, the way the recipe states.  I found it spread out too much and ended up more like a flat bread.  So now I put the dough into loaf pans.  This recipe makes 2 loaves.  I used my mixer to mix, stir and knead rather than doing it my hand.

Ingredients
1 1/2 cups sourdough starter
4 1/4 to 5 1/4 cups bread or all-purpose flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup very warm water

Directions
Stir sourdough starter before measuring.  Measure out 1 1/2 cups sourdough starter and bring to room temperature.

In a large bowl, combine 2 cups flour, undissolved yeast, and salt.  Gradually add water and starter to dry ingredients, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Beat 2 minutes at high speed.  Stir in enough remaining flour to make a soft dough.  Knead until smooth, about 8 minutes.

Place in a greased bowl, turning to grease the top.  Cover, let rise in a warm place until doubled in size,
about 60 minutes.

Punch dough down.  Remove to floured surface, and divide in half.  Shape into loaves and place into greased loaf pans.  Cover, let rise in a warm place until doubled in size, about 1 hour.

With a sharp knife, make 4-5 diagonal slashes (1/4 inch deep)  across the top of each loaf.

Bake at 400 degrees for 30-40 minutes or until done.

Remove immediately from the pans and let cool on a wire rack.

Sourdough Starter

Sometimes Al gets tired of whole wheat bread, so I decided to add sourdough bread to my repertoire.  This is an easy recipe, especially if you do not have much experience in baking bread.

Ingredients
3 1/2 cups all purpose flour
2 1/4 teaspoons yeast
2 cups warm water

Directions
In a large plastic, ceramic, or stainless steel container with a tight-fitting cover, combine flour and undissolved yeast.

Gradually add warm water to dry ingredients, and beat until smooth.

Cover, let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 2-4 days.

Starter may darken, but if changes to another color, discard and start over.

To store, cover and refrigerate.

To replenish and keep starter alive; Once a week, stir in equal amounts of all-purpose flour and warm water.  Beat until smooth.  Cover and let stand in warm place until mixture is bubbly, and sour-smelling and a clear liquid has formed on top, about 12-24 hours.  Use or cover and refrigerate until ready to use,

Herbed Corn and Edamame Succotash

You know that Al and I love our vegetables, but I often get tired of the same old same old.  Although Al complains bitterly about never getting the same dish twice, I have no problem with something new.

You also know that I am also on the constant lookout in eating healthy and making improvements in this regard.  For this reason I bought a bag of frozen edamame still in the shell.  I had heard of them but had never seen or eaten them before.  But I do know they are good for you, for instance did you know that edamame are easy to digest and are extremely high in protein.  A half cup has 16 grams of protein.  If you are looking at reducing your red meat intake this sounds like a pretty good alternative.

This dish is easy to prepare, although,I would buy shelled edamame next time to save me the work of shelling.  It is wonderfully different from my usual side dishes and delicious!

Ingredients
1 1/2 cups frozen or fresh shelled edamame
1 tablespoon canola oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups corn kernels
3 tablespoons dry white wine or water  (I used wine)
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper to taste

Directions
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions.  Drain well.

Heat oil in a large nonstick skillet over medium heat.  Add bell pepper, onion and garlic, cook, stirring frequently, until vegetables start to soften, about 2 minutes.  Stir in corn, wine and the edamame.  Cook stirring frequently, for 4 minutes.  Remove from heat.  Stir in vinegar, parsley, basil, salt and pepper.  Serve immediately.

Can be kept, covered, in the fridge for up to 2 days.

Mascarpone Cheesecake

I had some leftover mascarpone cheese I needed to use up and this recipe seemed a good way to clean out my fridge.  The recipe was adapted from Epicurious.com
I used graham wafers instead of vanilla wafers and substituted coconut oil for the butter in the crust.  I also left out the topping because I did not think we needed it. You can also see I did not bother with sprinkling the crumbs over the top.  We loved this cake, hope you will too.

Ingredients

For Crust
2 2/3 cups finely ground vanilla wafers
10 tablespoons unsalted butter, melted and cooled

For Filling
2 1/2 eight-ounce packages of softened cream cheese
1 cup mascarpone cheese at room temperature
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh vanilla juice
1/4 teaspoon salt

For Topping
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt


Directions

Make Crust
Put oven rack in middle position and preheat oven to 350 degrees.  Butter bottom and side of 9 inch springform pan

Stir together vanilla crumbs and butter in a bowl.  Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan.  Put pan in a shallow baking pan and bake until golden, about 10 minutes.  Cool completely on a rack, about 25 minutes.

Make filling while crust bakes
Beat cream cheese, mascarpone and sugar in a large bowl with an electric mixer at medium high speed until fluffy.  Add eggs 1 at a time, beating well after each addition.  Add vanilla, lemon juice and salt and mix at low speed until combined.  Pour into cooled crust and bake until cake is set and puffed around the edge but still trembles slightly when pan is shaken, 25-30 minutes.  Cool slightly in springform pan on rack, about 20 minutes.  The cheesecake will continue to set as it cools.

Make Topping
Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4 inch border around the edge.

Bake cheesecake until topping is set, about 10 minutes.  Run a thin knife around the edge to help prevent cracking.  Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill loosely covered at least 8 hours.

This cake can be chilled loosely covered for up to 3 days.  Cut the cake with a long this sharpknife dipped in hot water.

South Western Potato Salad

As a child growing up, summer fare always included my mother's potato salad.  Although I  loved her recipe, I was always on the look-out for something lighter.  This is the best potato salad I have ever tasted.  There is no mayo base so you don't have to worry about food poisoning with the hot weather,and  the flavours are bright and tangy.  Childhood memories are good, but new memories can be even better!

Ingredients
1  red pepper
1 orange pepper
2 tablespoons finely chopped, jalapeno pepper  ( I use the kind that come pickled and sliced in a jar)
1 1/2 cups frozen corn kernels
2 garlic cloves, minced
2 cups diced, seeded, tomatoes
2 tablespoons canola oil
3 green onions, finely sliced
3 tablespoons fresh lime juice
1 1/2 pounds small red skinned potatoes cut into thick slices
salt and pepper to taste

Directions
Char peppers under broiler until blackened on all sides.  Enclose in a plastic bag and let stand 10 minutes.  Peel and seed peppers.  Chop into small pieces.

Combine peppers, corn, tomatoes, green onions, and jalapeno pepper in serving bowl.

Cook potatoes and garlic in large pot of salted water until potatoes are tender.  Drain.  Mix potatoes, garlic and vegetables.

Whisk canola oil, lime juice and salt and pepper.  Pour over potatoes and vegetables.  Toss lightly.

Potato Rosti

We wanted to try something different with a potato.  I am sure you have had one of those days when you are tired of the same old but also don't want to work too hard making something new.  Oh, I also  forgot to mention it has to taste good?

I got lucky with this dish.  I saw the picture on a blog, with a general description as to the recipe, but I could not actually find the recipe.  Anyway, my attempt was good and we agreed we or rather I, would make it again.

The potatoes stick together when they are done so it makes a nice individual serving.


Ingredients
potatoes, sliced thin, preferably with a mandolin
olive oil
salt and pepper
grated parmesan cheese

Directions
Line a baking sheet with parchment paper
Mix all the ingredients and make small piles
Place into oven set at 375 degrees until soft and golden

Zucchini Cake with Crunchy Lemon Glaze

I was given some zucchini and wanted to bake with it.  Knowing Al will eat anything with lemon, I knew this recipe would work.  The crunchy lemon glaze makes all the difference!

 This is the first time I have used olive oil in a cake and I really like the flavour it provides.  I also like the fact that the nuts are ground, because then you don't have to worry about chipping your teeth on any shell.  The texture of this cake is wonderful, I think if you forget to squeeze out the liquid from the grated zucchini it would be too moist.

Ingredients for the Cake
1 cup almonds, pecans or walnuts, toasted  (I used pecans)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3 large eggs
1 3/4 cups sugar
1 cup extra virgin olive oil
2 teaspoons vanilla extract
2 1/2 cups finely grated zucchini (squeeze the liquid out before using)

Ingredients for the Lemon Glaze
1/4 cup freshly squeezed lemon juice
1/3 cup granulated sugar
1 cup icing sugar

Directions
Preheat the oven to 350 degrees.  Spray a bundt pan with PAM, dust with flour, then tap our any excess.

Pulse the nuts in a food processor until finely chopped.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup sugar, and olive oil for 3 minutes on medium speed, until light and fluffy.  Stop and scrape down the sides of the mixer, then add the vanilla.

Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.

Stir in the chopped nuts and zucchini.

Scrape the batter into the bundt pan, smooth the top, then bake the cake for 50 minutes, until the toothpick inserted into the centre comes out clean.

During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup granulated sugar and powdered sugar.

Let the cake cool for 10 minutes, then carefully invert in onto a cooling rack. Brush the glaze over the cake with  pastry brush and let the cake cool completely.

Curried Broccoli

For those of you who are tired of plain vegetables, you are in for a treat!

Ingredients
2 tablespoons canola oil
1 1/2 pounds of broccoli, chopped
1 medium onion, chopped
1 bell pepper chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fennugeek seeds
1-2 piece of cinnamon stick
10-12 dried curry leaves
1/2 teaspoon turmeric powder
 cayenne pepper to taste
red chili flakes to taste
salt to taste

Directions
Heat 2 tablespoons of canola oil on medium heat in a large saute pan. When oil is heated add cumin seeds, cinnamon stick, mustard seeds, fennugeek seeds and curry leaves. Saute for about a minute.  Add the onion and peppers and saute for another minute.

Add chopped broccoli and salt.  Add the turmeric, red chili flakes and cayenne powder.  Cover, lower heat to medium-low and saute until soft.

Banana Oat Muffins

When Al and I spend 4-5 hours cycling, we take cold green tea with a touch of honey, an apple and a muffin on our rides. These muffins are delicious and healthy  What else could you ask for!

I adapted this recipe from allrecipes.com

Ingredients
1 1/2 cups all purpose flour
1 cup steel cut oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
1/2 cup dried cranberries
1/2 cup chopped pecans

Directions
Combine flour, oats, sugar, baking powder. soda and salt.

In a large bowl, beat the egg lightly.  Stir in the milk, oil, and vanilla.  Add the mashed banana, and combine thoroughly.  Stir the flour mixture into the banana mixture until just combined.  Add the pecans and the cranberries.

Divide batter into a 6 cup large muffin tin ( or 12 cup muffin tin) that has been sprayed with PAM.

Bake at 400 degrees for 18-20 minutes.

Green Onion, Carrot and Cabbage Fried Rice

Every year we visit our friends who own a farm where they grow flowers, plants, vegetables and fruits.   Our children, when young, loved these outings and have memories of picking peas, walking through gardens, along the stream, and through beautiful meadows, and driving the tractor.  Now our grand children are creating their own beautiful memories.

Our friend Audrey would always present the most beautiful lunches where she would serve the fruits and vegetables from her garden. When it was time to go home we would fill our car with the bounty of Audrey and David's labor, including pumpkins for halloween and delicious jams and jellies.  What a treat!

This year I got some green leafy cabbage that I have never tried before.  My first attempt using this green leaf vegetable was a success.  I adapted this recipe from a blog called Green Light Bites, Adventures in Healthy Eating. The amounts of the ingredients are flexible according to your taste.  This is so simple and so delicious!

Ingredients
2 teaspoons olive oil
2 green onions, chopped
1 large carrot, finely chopped
3-4 leaves of cabbage, finely chopped ( you can also use kale or any leafy green you have)
2 cups of cooked brown rice
1/2 inch of ginger root, grated
about 2 tablespoons soy sauce

Directions
Heat the oil in a non-stick skillet over medium-high heat and saute the onion and carrot until they begin to brown.  Add the chopped cabbage and stir.

After 1-2 minutes add the cooked rice and grated ginger.  Add the soy sauce according to taste.  remove from heat and serve.

Matrimonial Cake

This recipe is a blast from the past which I found in an old community pamphlet from Winnipeg Hydro Home Service 1986.  I have no idea how it got its name, I tried to google it but found no concrete reason.  I think every Manitoban is familiar with this delicious square which is served at wedding and baby showers and almost any other gathering where dainties are served.

Ingredients
3/4 cup soft shortening (part butter)  I used coconut oil
1 cup packed brown sugar
1 and 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats  I used steel cut oats

Heat oven to 400 degrees.  Mix shortening and brown sugar together.  Blend flour, baking soda and salt together.  Stir in shortening.  Mix in rolled oats.  Flatten half of mixture into bottom of a 13x9x2 inch greased pan.  Spread with cooled date filling (recipe below).  Top with remaining crumb mixture.  Pat lightly.  Bake for 25 to 30 minutes.

Date Filling
Mix 3 cups cut up dates, 1/4 cup sugar and 1 and 1/2 cups water in saucepan.  Cook over low heat stirring constantly, until mixture thickens (about 10 minutes).  Cool.

Oatmeal Bread

I have made my own bread and buns for most of my life.  At first I did everything by hand.  Then I started to use a breadmaker.  When the children flew the coop and it was just Al and I , and I got a mixer, I started to make bread using the mixer.

I love whole wheat anything and assumed Al felt the same way until one day there was a quiet rebellion, and a request for something different.  I experimented for a while until I finally hit the right balance for our preferences and here is the recipe for our favorite bread, at least for now.


Ingredients

2 to 2 1/2 cups white bread flour
1 cup steel cut oats
2 cups whole wheat bread flour
1 package active dry yeast
1 3/4 cup water
1/3 cup brown sugar
3 tablespoons coconut oil
1 1/4 teaspoons salt

Directions

In a large mixing bowl stir together 1 cup white bread flour and 1 cup steel cut oats with the yeast.

In a pyrex measuring cup add together the water, brown sugar, coconut oil and salt.  Place in microwave on high for 1 minute or until warm.

Add water mixture to dry mixture.  Using your dough hook, stir  for 1 minute with your mixer.  Add whole wheat bread flour and 1 cup white bread flour and stir until just mixed.

Knead for 7 minutes adding more white flour until the sides of the bowl become clean.

Remove dough, shape into ball.  Grease with olive oil and place into a large bowl and cover with tea towel.  Let rise in warm place until double in size, about 1 hour.

Punch dough down, Divide in half.  Shape each portion into a loaf.  Place the shaped dough in two greased loaf pans.  Cover and let rise for one hour, until nearly double in size.

Bake in 375 degree oven 35 minutes or till bread sounds hollow when you tap the top with your fingers.

Remove from pans immediately and place on wire racks to cool

Mascarpone Filled Bougatsa

We were wanting something decadent but not too over indulgent.  This Greek pastry is just the thing.  The original recipe from Diana's Recipe Book, serves the pie with a warm lemon sauce, but I skipped this.  We are not sauce people.

I have been looking for a recipe that is similar to a German cheese cake my grandmother used to make.  This comes pretty close.  I think it is the mascarpone cheese.  I love using phyllo instead of a heavier pastry base.  The downfall is that the phyllo becomes soggy the next day, so it should be eaten the same day.  My guess is this will not be a problem because there will be no leftovers.

Although this is easy to make and takes little time, you will be sure to impress with its beautiful presentation.

Ingredients
3 eggs
2/3 cups sugar
1/2 pound mascarpone cheese
1/2 teaspoon grated lemon rind (about 1/2 lemon)
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
14 sheets phyllo dough
1/2 cup unsalted butter, melted

Directions
With an electric mixer, beat eggs and sugar on medium high speed until light and fluffy.  Beat in mascarpone cheese, lemon rind, lemon juice, and vanilla until smooth.  Set aside.

Butter a deep dish 9 inch pie plate.  Unroll phyllo sheets on flat surface, covering with a damp cloth.  Lay one sheet of phyllo into buttered pie plate.  Brush with butter, place another sheet on top, brush with butter.  Repeat six times for a total of 8 sheets.  Using kitchen scissors, trim excess phyllo, leaving about 1/2 inch overhang.

Pour filling into pie plate.  Place one sheet of phyllo over filling, then brush with butter.  Repeat layering five more times.  Trim edges to 1/2 inch overhang.

Cut up the pieces you trimmed, brush with butter and pile on top of Bougasta in random fashion.

Bake in 375 degree oven for 35 minutes, or until nicely browned.  Remove from oven to wire rack and let cool.

Sharing Tips

Easter has come and gone and we are STILL waiting for spring.  In spite of the cold weather, we have started to eat salads and are thinking of barbecuing.

I suppose the weather blues has contributed to my lapse in posting new dishes for you.  Instead I have decided to share a couple of things I have learned from my daughter Paige who is becoming a foodie.

I have served boiled brussel sprouts at family dinners for the last 35 years.  Some are happy with this tradition, some force a smile and ask for the corn and others I suppose have secretely hoped for something new.

This Easter, I quartered the brussel sprouts tossed them with olive oil  spread them on a baking sheet, sprinkled lightly with salt and roasted them at 350 degrees about 10-15 minutes.  They were slightly crunchy and delicious!!!   My daughter Caitlin, who has always gritted her teeth when the brussel sprouts came  her way  asked for seconds!!  This is definitely a keeper.

I have also learned about coconut oil, its health benefits and many uses.  It is a great substitute for butter or margarine in baking and I have also used it to fry eggs in the morning.  Al enjoyed his brownies and eggs without noticing any difference.  This is also a keeper.

I guess one is never too old to learn something new.

Hungarian Goulash

This is a classic dish and the most delicious recipe I have used.  The straining of the tomatoes is a lot of work but well worth the effort.  I have only used beef for this dish, but the original recipe states you can also use a lean pork or veal or a combination of all three meats.  It is very important to make sure you use enough paprika, I don't think you can use too much, just remember paprika has a tendency to burn so be careful when browning the meat.  I find that the quantities are very flexible, in otherwards, the amount of meat, onions or potatoes I use depends on what I have on hand.  I suppose you could eat it without the sour cream but you would miss the depth of flavour it offers.  The freezer rolls I make (also in this blog) are perfect together.

By the way, how do you like my new table cloth?  I brought it back from Ecuador where they can be found in many homes and even restaurants.  I fell in love with the vibrant colours.

Ingredients
2  28oz. cans of crushed tomatoes
salt and pepper to taste
1 teaspoon sugar
1 1/2 pounds beef
2 tablespoons paprika
2 onions
1/4 cup butter
1 pound potatoes
plain yogurt or sour cream for garnish

Directions
Press the tomatoes through a sieve into a bowl, then add the sugar.  Ensure no skin or seeds escape into your bowl.

Dice the meat and sprinkle with salt pepper and paprika.

Peel and chop the onions.

Scrape or peel the potatoes and dice.

Heat the butter in a heavy pan and fry the meat and onions slowly to prevent burning.  Add more paprika if necessary.

Blend in the tomato puree, cover the pan tightly and simmer gently for about half an hour then add the potatoes and simmer another thirty or forty-five minutes or until the potatoes are soft.  You may need to add more water, but remember this is meant to be a thick stew.

To serve, top with plain yogurt or sour cream.