I know, I know, I have become a delinquent blogger...summer is such a distraction! I have had good intentions every day of sitting down with the laptop and plugging in a quick recipe for you, letting you know what has been happening in our little world, what's growing and harvesting in the garden...but alas, each day the sunshine has beckoned--distracting me with its bright light.
Today, however, it is raining...yahoo! The first rain in over a month--boy do my gardens need it! The tomatoes and peppers and tomatillos are crying for the moisture--I hope it rains All Day!
~Our local grocery store is starting to purchase some of its produce direct from local farmers (...instead of the docks in Toronto). I picked up some fresh spinach to make this salad--my Mom used to make this as "company salad"--was one of my favourites then, and still is now...we have had it twice this week for dinner!
Spinach Salad
Dressing:
4 eggs
1 cup water
2 cups sugar
2 tsp salt
Whisk all together and add 1 cup cider vinegar ( or white if you prefer).
Cook on the stove, med high heat until slightly thickened (about 5-6 minutes)--remember to keep stirring. Cool completely and pour into jars. Will keep for weeks in the fridge...
I bag of spinach--no need to use baby spinach, go for the gusto!
10 strips of bacon, cooked and crumbled
1 small red onion sliced very thin.
Combine spinach, bacon, and onions with about 3/4 cup dressing. Toss and serve.
Tip: this salad is great with a little added extra's like sunflower seeds and roasted pecans. It also makes a great dinner salad with sliced pork tenderloin or ham.
Thursday, July 28, 2011
Tuesday, July 19, 2011
Hot enough for ya?
Is it hot enough for ya? Shall I remind you in February what it feels like to be this hot and sticky? I seem to remember quite vividly how I would have sold you my right arm to feel this glorious heat as the winter was coming to a close...perhaps we should all practice a little bit more of "enjoying THIS moment", instead of wishing for another (perhaps less humid?) one.
That being said, maybe it will inspire you to remember how much the heat does for our Ontario produce, and how much we need it for our peppers to ripen, and tomatoes to turn that gorgeous red--all the way through-right to the middle! How the corn needs it to be sweet and juicy, how the berries need it, how the herbs need it, how the--well you get the point...But, perhaps we could just, dare I say it, use a little bit of rain....
~I sometimes need a reminder of how the simplest things are often the most delicious, and often the ones that have the most emotion and nostalgia tied to them--so here is a reminder for you, because there isnt' anything better in the world than fresh local raspberries and a bit of fresh cream....
Raspberries and Cream (sometimes during raspberry season, I eat this for breakfast--makes me feel like I am 8 again!)
raspberries
whipping cream
1. you can pour the whipping cream over the berries and eat it just like that (heaven!)
2. you can whip up the whipping cream and serve it like that too...if that is what you would like to do, here are a couple of tips for making perfect whipped cream...
*make sure the beaters, the bowl and the cream are very cold (leave them all in the fridge for awhile before whipping)
*add a flavour--like a tbsp of grand marnier or a tsp of almond extract, mmm
*add 2-3 tablespoons of icing sugar about halfway through whipping, it will help to stiffen and help to sweeten in up...
That being said, maybe it will inspire you to remember how much the heat does for our Ontario produce, and how much we need it for our peppers to ripen, and tomatoes to turn that gorgeous red--all the way through-right to the middle! How the corn needs it to be sweet and juicy, how the berries need it, how the herbs need it, how the--well you get the point...But, perhaps we could just, dare I say it, use a little bit of rain....
~I sometimes need a reminder of how the simplest things are often the most delicious, and often the ones that have the most emotion and nostalgia tied to them--so here is a reminder for you, because there isnt' anything better in the world than fresh local raspberries and a bit of fresh cream....
Raspberries and Cream (sometimes during raspberry season, I eat this for breakfast--makes me feel like I am 8 again!)
raspberries
whipping cream
1. you can pour the whipping cream over the berries and eat it just like that (heaven!)
2. you can whip up the whipping cream and serve it like that too...if that is what you would like to do, here are a couple of tips for making perfect whipped cream...
*make sure the beaters, the bowl and the cream are very cold (leave them all in the fridge for awhile before whipping)
*add a flavour--like a tbsp of grand marnier or a tsp of almond extract, mmm
*add 2-3 tablespoons of icing sugar about halfway through whipping, it will help to stiffen and help to sweeten in up...
Thursday, July 7, 2011
A summer's dream..
I think I love this summer...in fact, I know that I do. I love that I have the extra time and energy to enjoy the big things, and the small things. Love, love, love...
Tonight we had one of my favourites for dinner...I bet it will become one of yours too--it is so fast and easy. Super yummy too!
Roasted Pepper Sandwiches
(this will make enough for 4 sandwiches)
3 sweet peppers (red, yellow, orange)
2 tbsp olive oil
S&P
A few fresh spinach leaves
Naan bread
Herb Sandwich Spread
Toss peppers in oil and S&P. Grill on BBQ until soft and just barely blackened on the edges.
Sprinkle Nann bread with water, and warm in a 400 degree oven for 4 minutes.
Cut Naan in half, spread both halves with the herb spread. Top with spinach and roasted peppers.
Herb Sandwich Spread:
2 tbsp sour cream
2 tbsp mayonnaise
1 tsp each fresh chopped basil, oregano, chive, tarragon, winter savoury (or any combo you like)
2 tsp red wine vinegar
cracked pepper
Mix all ingredients well, and let sit for 20 minutes or more. (this will keep well in the fridge for a few days, so feel free to make extra for tomorrow's lunch!)
Tonight we had one of my favourites for dinner...I bet it will become one of yours too--it is so fast and easy. Super yummy too!
Roasted Pepper Sandwiches
(this will make enough for 4 sandwiches)
3 sweet peppers (red, yellow, orange)
2 tbsp olive oil
S&P
A few fresh spinach leaves
Naan bread
Herb Sandwich Spread
Toss peppers in oil and S&P. Grill on BBQ until soft and just barely blackened on the edges.
Sprinkle Nann bread with water, and warm in a 400 degree oven for 4 minutes.
Cut Naan in half, spread both halves with the herb spread. Top with spinach and roasted peppers.
Herb Sandwich Spread:
2 tbsp sour cream
2 tbsp mayonnaise
1 tsp each fresh chopped basil, oregano, chive, tarragon, winter savoury (or any combo you like)
2 tsp red wine vinegar
cracked pepper
Mix all ingredients well, and let sit for 20 minutes or more. (this will keep well in the fridge for a few days, so feel free to make extra for tomorrow's lunch!)
Wednesday, July 6, 2011
A little bun, anyone?
I'm sure it will shock you to know that I usually make all of our buns too...hamburger, hot dog, sausage :)
It is BBQ season after all, so I have made this recipe a couple of times already--it is a great all-purpose bun, freezes well and works great for sandwiches too!!
Hamburger/Hot Dog Buns for the Bread Machine
Add to your bread machine in this order:
1 cup hot water
1 egg
3/4 tsp salt
1/4 cup softened butter
1/4 cup sugar
3 cups flour
3 tsp quick rise yeast
Select dough setting and press start. (see how easy this is so far??)
Divide dough into at least 8 pieces (we like smaller burgers at our house, so I usually divide into 12...)
Roll pieces of dough into balls and flatten for hamburgers or shape into 6 inch rolls for hot dogs. Place on a baking sheet. Cover with a damp tea towel and let rise in a warm oven for 20 minutes. (HINT: to warm oven slightly, turn oven on to warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise--make sure you remove to preheat :)
Brush buns with melted butter and bake at 400 degrees for 12 minutes or so..until golden brown.
It is BBQ season after all, so I have made this recipe a couple of times already--it is a great all-purpose bun, freezes well and works great for sandwiches too!!
Hamburger/Hot Dog Buns for the Bread Machine
Add to your bread machine in this order:
1 cup hot water
1 egg
3/4 tsp salt
1/4 cup softened butter
1/4 cup sugar
3 cups flour
3 tsp quick rise yeast
Select dough setting and press start. (see how easy this is so far??)
Divide dough into at least 8 pieces (we like smaller burgers at our house, so I usually divide into 12...)
Roll pieces of dough into balls and flatten for hamburgers or shape into 6 inch rolls for hot dogs. Place on a baking sheet. Cover with a damp tea towel and let rise in a warm oven for 20 minutes. (HINT: to warm oven slightly, turn oven on to warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise--make sure you remove to preheat :)
Brush buns with melted butter and bake at 400 degrees for 12 minutes or so..until golden brown.
Tuesday, July 5, 2011
Summer fresh
Know what I love most about summer? The freshness...Ontario produce-grown close to home, or at home! There isn't much more satisfying than seeing the bountiful harvests presented at the local farmers market--the colours, the scents, the flavours--it is easy to leave with more than you can carry to the car in one trip!
Do you allow your senses to be overloaded by the freshness of it all? Can you feel the love that went into farming the food you will buy, prepare and enjoy?
~~Strawberry season will soon be drawing to a close (boohoo...), and it is time to make some Strawberry Jam. So much easier than you think it will be--and not that time consuming either. I much prefer cooked jam to freezer jam. It does take a little bit longer, but the flavour and texture is so much better! It is also much easier to share the fruits of your labour with those you love. (I usually will make 2-3 batches--one for us, the other to give away throughout the year!).
(also, as an aside, I know that it looks like a crazy amount of sugar in the recipe, don't be tempted to substitute, and don't be tempted by the "sugar-free" jam recipes either--not good...)
The best jam recipe that I have made is right inside the CertoPectin Pack--it is important to follow the directions for jam precisely (amounts and times matter much if you want your jam to set correctly...)
Wash your jars in the high heat setting of your dishwasher just before jarring, and you can skip the "water bath" step altogether!
Do you allow your senses to be overloaded by the freshness of it all? Can you feel the love that went into farming the food you will buy, prepare and enjoy?
~~Strawberry season will soon be drawing to a close (boohoo...), and it is time to make some Strawberry Jam. So much easier than you think it will be--and not that time consuming either. I much prefer cooked jam to freezer jam. It does take a little bit longer, but the flavour and texture is so much better! It is also much easier to share the fruits of your labour with those you love. (I usually will make 2-3 batches--one for us, the other to give away throughout the year!).
(also, as an aside, I know that it looks like a crazy amount of sugar in the recipe, don't be tempted to substitute, and don't be tempted by the "sugar-free" jam recipes either--not good...)
The best jam recipe that I have made is right inside the CertoPectin Pack--it is important to follow the directions for jam precisely (amounts and times matter much if you want your jam to set correctly...)
Wash your jars in the high heat setting of your dishwasher just before jarring, and you can skip the "water bath" step altogether!
Strawberry Jam (cooked)
4 cups prepared strawberries ( about 2 qt. fully ripe strawberries)7 cups sugar, measured into separate bowl1/2 tsp. butter (helps to prevent foaming)1 pouch CERTO Fruit PectinGet your jars into the dishwasher on HOT. Let screwbands and flat lids stand in hot water on the stove until ready to use. STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot. ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely.
Monday, July 4, 2011
The Love Affair
The love affair with my herb garden continues...I find myself making and creating recipes just to include the loveliness that is growing just outside the back door.
We had this for dinner last night, and of course I made lots so Bil and I could both enjoy it for lunch today too--Oh, how I also love "multiple mealing"!!
Herbed Potato Salad
Cook, cool and cut into chunks 7-8 medium potatoes (leave the skin on or off, it`s up to you!)
4 hard boiled eggs, roughly chopped
1 carrot sliced into thin coins
1/2 cup chopped cucumber
2 green onions finely chopped
1/2 red or yellow pepper chopped
1 tbsp each chopped fresh lemon basil, parsley, chives, dill
1/2 tbsp each chopped lemon thyme, oregano, winter savoury
3/4 cup mayonnaise
2 tbsp grainy Dijon mustard
cracked pepper
Combine all ingredients and stir well to combine. Best served at room temperature, but will keep well in the fridge for a couple of days.
We had this for dinner last night, and of course I made lots so Bil and I could both enjoy it for lunch today too--Oh, how I also love "multiple mealing"!!
Herbed Potato Salad
Cook, cool and cut into chunks 7-8 medium potatoes (leave the skin on or off, it`s up to you!)
4 hard boiled eggs, roughly chopped
1 carrot sliced into thin coins
1/2 cup chopped cucumber
2 green onions finely chopped
1/2 red or yellow pepper chopped
1 tbsp each chopped fresh lemon basil, parsley, chives, dill
1/2 tbsp each chopped lemon thyme, oregano, winter savoury
3/4 cup mayonnaise
2 tbsp grainy Dijon mustard
cracked pepper
Combine all ingredients and stir well to combine. Best served at room temperature, but will keep well in the fridge for a couple of days.
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