Family favourites (old and new)

Our Family Recipes

Our Family Recipes

Family favourites (old and new)

Recent Posts

Slow Cooker Roast Chicken

Slow Cooker Roast Chicken

This is a variation on Buzzfeedtasty’s slow cooker roast chicken (original recipe here:  http://bzfd.it/2h5jwd7 – sorry the link functionality is giving me grief). The original recipe calls for a whole chicken* but I don’t like the texture of chicken breasts that have been in the […]

Rice Stick Noodle Salads – Be Not Afraid

Rice Stick Noodle Salads – Be Not Afraid

So, I have a bad habit of buying rice stick noodles (the wide ones, not the angel hair type) and never getting around to cooking them because in the past I’ve always messed them up (usually the ones I buy don’t have any English cooking […]

Souper Sunday: Borscht

Souper Sunday: Borscht

Borscht is messy and a bit time consuming to make but oh so worth it. I adapted Kitchen Parade’s recipe for Karelian Borscht (Finnish-Russian Borscht) by adding an onion, upping the garlic to 6 cloves and leaving out the sugar (I doesn’t need it). I also used apple cider vinegar. I added chopped up Turkey Kielbasa for a bit of meat.

I used my cuisnart to grate the beets and carrots and to slice the red cabbage.

Original recipe here:  http://www.kitchenparade.com/2004/01/karelian-borscht.php


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Souper Sunday: Lentil, cabbage and bacon soup

Souper Sunday: Lentil, cabbage and bacon soup

This is a modified version of Mediterrasian’s Provencal lentil, bacon soup recipe. You can see the original here:  http://www.mediterrasian.com/delicious_recipes_lentil_bacon_soup.htm. My version uses 3 slices of bacon (I like bacon), 5 cloves of garlic (I like garlic) and 1 tsp of French Herbs and a bay […]

Souper Sunday the Best Chicken Soup (Ever)

Souper Sunday the Best Chicken Soup (Ever)

I’ve been making soup lately and I think I’ve finally perfected my chicken soup recipe. I have received independent verification of a high “yum” factor from two separate sources who are not related to me or in any way financially dependent upon me. Of course […]

Apple Butter

Apple Butter

I always liked apple butter as a kid but we didn’t buy it very often. Had we only known a crock pot (aka slow cooker) could make the stuff without much fuss then we would have made much better use of the apple trees on the family farm. I tried to make an apple pie out of them once…took me two hours just to find enough non-wormy apples to make enough filling. This recipe from Margo59 on Food.com (Thank you Margo!) is really, really, really good.

I used an apple combination of Granny Smith, Golden Delicious, Ambrosia and Gala (3 each did the trick – about 10 cups) and cut the sugar to 3 cups. Now that I’ve made this once I would cut the sugar to 2 cups.  Like a couple of the commenters I didn’t bother to peel the apples…I just washed and cored them. To speed up chopping I used my ancient Cuisinart using one of the slicing disks.

After cooking it down I let it cool and then pureed it in the Cuisinart. I had to do it batches but it came out fine.

Note: A little bit of clove goes a loooong way in this recipe. If you are like me and tend to up the spice quantities, I wouldn’t until you’ve made one batch to see how it tastes. In this case 1/4 tsp was about right.

It’s great on toast (especially cinnamon raisin bread toast) and I had a dollop with chicken curry last night and it nicely balanced out the heat like a chutney. It’s also very good on crepes.


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Rye Crust Hand Pies with Roasted Yams, Onion, Fennel and Persian Feta

Rye Crust Hand Pies with Roasted Yams, Onion, Fennel and Persian Feta

The Dahlia Bakery Cook book has a recipe for roasted carrot, leek and goat cheese hand pies which looked interesting so I thought I’d give it a go with the ingredients I had on hand. I also had a whole bag of rye flour left […]

Buttermilk Lemon Pie

Buttermilk Lemon Pie

Mmmmmm pie. Buttermilk lemon pie…double mmmm. Thank you to Taste of Home for a quick and awesome pie recipe. Just a quick note on buttermilk…it’s super good for you and is great for making biscuits, scones and coffee cake…and this pie! I didn’t change a […]

Gluten Free Banana Muffins

Gluten Free Banana Muffins

My daughter is on a gluten free kick and loves banana bread so I set out to find a good recipe for gluten free banana muffins.  This one is a mishmash of several on the web including a gluten free, vegan optional version from Minimalistbaker.com. I didn’t bother with the vegan bit and I used coconut sugar as the sweeter which tastes like cane sugar. I found them a bit drier than I like so next time I will consider adding 1/4 c. of coconut oil (since I have some organic coconut oil in the cupboard that I’ve never tried).

Ingredients:

2 eggs
2 medium ripe bananas mashed (I raided the banana graveyard in my freezer)
3 Tbsp coconut sugar ( you could use agave, maple syrup, honey…or “gasp” sugar if you like)
3 Tbsp milk
1 tsp vanilla
1 tsp baking powder
1 c ground almonds (the recipe called for almond meal but they are really pretty much the same thing)
1/2 cup + 2 Tbsp oat flour (just grind large flake oats in a food processor…works like a charm)

Instructions:

  1. Preheat oven to 350 degrees F and line a muffin tin muffin cups.
  2. Beat eggs in a large bowl, mash up bananas and beat into egg mixture.
  3. Add coconut sugar, baking powder, vanilla, milk and stir.
  4. Add the ground almonds and grown oats and stir.
  5. Bake for 25 minutes or until a tooth pick inserted comes out clean.
  6. Let cool and eat.
Makes 12 small, dense muffins.

 


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Baked Chicken Kabobs and Spinach Salad

Baked Chicken Kabobs and Spinach Salad

Baked chicken kabobs are quick, easy and great with a spinach salad. This meal takes 30 minutes to prepare and 20 minutes to bake. Chicken Kabobs 2 boneless, skinless chicken breasts cut in chunks 1 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp […]


My Diary

Breakfast fuel. Cookies anyone, anyone, Bueller?

Breakfast fuel. Cookies anyone, anyone, Bueller?

Just as every day should start out with a good breakfast I thought I’d start this blog with a breakfast fuel recipe. Sadly, I have never been a big breakfast eater (aside from coffee which I am told does not count). I’m also pressed for time in the mornings and have kids who wait until the last possible moment to roll out the door (sound familiar?). For active kids this is obviously a problem, not just for physical performance but also for school. Getting my kids to eat breakfast before school was not working so well and store bought granola bars and the usual stuff you find in the breakfast isle is so loaded with sugar it’s crazy.  As luck would have it my job brought me into contact with the good folks at Hapifood Group Inc. the makers of…wait for it…Holy CrapTM and Skinny BTM. Their site had a recipe for Holy Crap Breakfast Cookies by chef Julie Van Rosendaal  (check out her blog at Dinner with Julie it’s a Canadian food blog winner!). The cookies caught my attention because they looked healthy (not to mention allowing me to make use of the banana graveyard in my freezer). The best part, my kids love them (dancer and soccer player both).

Julie has very kindly given her permission to reproduce her recipe here (with a few minor modifications).

You will need:

Dry ingredients
1 c. oats (large flake)
1 c. all purpose flour (I suppose you could use ground almonds)
1/3 c. brown sugar
1/4 c.  Holy CrapTM or ground flax seed
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. each dried fruit and nuts (I used cranberries because my kids hate raisins and sunflower seeds and…chocolate chips)

Wet ingredients
2 very ripe bananas (if you have a banana graveyard in your freezer use these)
1/4 c. yogurt
1/4 c. peanut butter (or Wow Butter which is made from toasted sesame seeds if you don’t want peanuts)
1/4 c. canola oil (I used vegetable oil and they came out just fine)
2 large eggs
1 tsp vanilla

Here’s what you do:

  1. Preheat oven to 350 F.
  2. Stir dry ingredients together in a large bowl.
  3. Mash bananas well and whisk in the remaining wet ingredients.
  4. Add wet ingredients to dry ingredients and stir well.  Let the batter stand for 20 minutes.
  5. Line two cookie sheets with parchment paper.
  6. Spoon batter in large spoonfuls (think 2 Tbsps each). You don’t need to space them too much as they don’t spread a lot.
  7. Bake for 15 minutes or until golden and springy to touch (I found 15 minutes was about perfect).
  8. Let cool completely, bag and freeze (they freeze really well).

 

 


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