Pumpkin Waffles with Apple Cider Syrup

My friend Anne sent me this recipe and brought all the ingredients over to my house...what could I do but oblige her after all that hard work?!  These waffles not only smell incredible but taste absolutely amazing!  A delicious taste of autumn!!!

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Ingredients:

2 1/2 cups of all-purpose flour (I used gluten free all-purpose)

4 tsp baking powder

2 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

1/2 tsp salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups milk (I used unsweetened original almond milk)

4 eggs, separated

1/4 cup butter, melted

Syrup:

1/2 cup white sugar

1 tbsp cornstarch

1 tsp ground cinnamon

1 cup apple cider

1 tbsp lemon juice

2 tbsp butter

• Preheat a waffle iron according to manufacturer's directions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.  
• In a separate bowl, stir together the pumpkin, milk and egg yolks.  Whip the egg whites in a clean, dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup of melted into the the pumpkin mixture till combined.  Using a rubber spatula, fold the egg whites into the batter.
• Cook waffles according to manufacturer's instructions
• TO MAKE THE SYRUP:  stir together the sugar, cornstarch, and cinnamon in a saucepan.  Stir in the apple cider and lemon juice.  Cook over medium heat until mixture begins to boil.  Reduce heat and simmer until the syrup thickens.  Remove from heat and stir in the 2 tbsp of butter until melted.
• Serve the warm syrup over top of the waffles with a small pat of butter.  ENJOY!

Mexican-Style Slow Cooker Beef Stew

I love my slow cooker and the freedom it affords me to create healthy homemade meals for my family without slaving over a stove for hours!  There's nothing like coming home at the end of a long day to smell the delicious scent of dinner fully cooked and ready to serve.  This is a variation on a traditional beef stew that yielded yummy results.  I served cornbread alongside this dish to sop up the flavourful gravy!!!!

MEXICAN-STYLE SLOW COOKER BEEF STEW

Ingredients:

4 carrots, cubed (or 1 small bag of baby carrots)

4 potatoes, peeled and cubed

1 onion, peeled and quartered

1 1/2 lbs stewing beef, cut into 1" dice

8oz can of tomato sauce

1 pkg dry taco seasoning mix (I used low sodium)

2 cups water

1 1/2 tbsp cornstarch

2 tsp salt

1/4 tsp black pepper

• In the bottom of the slow cooker pot, layer carrots, potatoes, onion, and stewing beef.  Pour the tomato sauce over top.
• In a large 2 cup measuring cup, pour 1/2 cup water into the cup and stir in the cornstarch.  Stir in the package of taco seasoning, and then add the rest of the water (stirring to ensure it is smooth and combined evenly).  Pour the taco mixture over the ingredients in your slow cooker.
• Cover and cook on low heat for 7 to 8 hours.
• Uncover and stir, season with salt and pepper after tasting.
• Serve either on its own, over rice or with a side of cornbread.  ENJOY!

Tuna Broccoli Casserole

This is a nice variation on a tuna noodle casserole - my entire family loved it and it was super easy to put together!

TUNA BROCCOLI CASSEROLE

Ingredients:

5 cups uncooked egg noodles (I substituted rice pasta)

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups fat free milk (I substituted goat milk)

1 tsp dried basil

1 tsp dried thyme

3/4 tsp salt

1/2 tsp black pepper

1 cup sodium-reduced chicken broth

1 cup shredded Monterey Jack cheese, divided (I substituted goat cheddar)

4 cups frozen broccoli florets, thawed (I used fresh and steamed them prior to use)

2 cans of drained white tuna

1/3 cup panko bread crumbs (I used all rice bread crumbs)

1 tbsp butter melted

• Preheat oven to 350F.
• Cook noodles according to the package directions; drain.  Transfer to a 13" x 9" baking dish coated with cooking spray.
• Meanwhile, in a large nonstick skill, heat butter over medium-high heat.  Add onion and saute until tender.  In a small bowl whisk together cornstarch, milk and seasonings until smooth; gradually stir into the skillet.  Stir in the broth.  Bring to a boil; cook and stir 2 minutes until thickened.
• Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.  
• Spoon tuna mixture over the noodles; mix well.  Sprinkle with remaining cheese.  Toss bread crumbs with the melted butter and sprinkle evenly over the top of the casserole.
• Bake, covered with tin foil, for 45 minutes.  Remove the foil covering and bake for a further 15 to 20 minutes, or until the cheese has melted.
• ENJOY!

  

Zucchini & Cheddar Fritters

I found this recipe in 2010 Chatelaine magazine and kept it for zucchini season.  Since we were making chicken schnitzel last night, it seemed the proper time to debut this dish - and we are all glad that I did!!!!  They disappeared in seconds flat!

ZUCCHINI & CHEDDAR FRITTERS

Ingredients

2 small zucchini

1/4 cup cornstarch

1 1/2 cups grated cheddar (I used goat cheddar)

2 green onions, thinly sliced (I used my garlic scape and spinach pesto)

1 egg white

SAUCE (Optional)*

1 lemon

1/4 cup mayonnaise

1 tsp Dijon mustard (preferably grainy)

• Preheat oven to 400F.  Do not peel zucchini.  Coarsely grate.  Spread out over paper towels and top with more paper towel.  Press to remove excess water.  Turn into a large bowl.
• Sprinkle the zucchini with cornstarch and mix well.  Add cheese and onions.  Stir to mix.  Whisk egg white, and stir into zucchini mixture along with generous pinches of salt and black pepper.
• Line a rimmed baking sheet with parchment paper.  Scoop approximately 1/4 cup of the mixture onto the baking sheet, and gently press down to flatten.  Repeat with remaining mixture.
• Bake on the centre rack in the oven until fritters start to firm up and are golden on the bottom (approx. 15 to 20 mins).  Turn over the fritters carefully at this stage as they are still soft.  Continue to bake until set and golden brown (a further 8 to 10 mins).  Let stand a couple of mins before serving so the fritters will firm up.
• Meanwhile, squeeze 1 tbsp juice from the lemon into a small bowl.  Stir in mayonnaise and mustard.  Serve fritters with the sauce.
• ENJOY!

*I didn't bother making the sauce and the fritters were quite delicious as they are!

Hot and Sour Soup with Bean Sprouts

I was feeling like I was coming down with a cold today, so I decided some healthy hot and sour soup would be perfect.  Having never made it before I headed out to the local grocery store and picked up the ingredients (as I live in a smaller rural community I didn't expect to find everything, but surprisingly I did!)  The complex flavours of this soup epitomize Chinese cooking as they include spice, sweet, sour and savoury...absolutely delicious, easy and I must say, I am feeling tons better after eating a bowlful!!!

HOT AND SOUR SOUP WITH BEAN SPROUTS

Ingredients:

1 cup thinly sliced shiitake mushrooms (I bought a pre-sliced package)

1/2 cup enoki mushrooms***

1/2 cup finely sliced bamboo shoots

4 cups miso stock (I bought cubes as there wasn't miso paste available at the store, but you can also use a chicken stock, the soup will just appear lighter in colour)

1/2 package of firm tofu, finely diced

1 tbsp soy sauce

1/2 tsp granulated sugar

1 tsp white pepper

1 tsp salt

2 tbsp seasoned rice vinegar

2 tbsp cornstarch

3 tbsp water

1 tsp sesame oil

1 egg, beaten

2 green onions thinly sliced

1 large handful of bean sprouts

• Place the bamboo shoots and mushrooms into a large pot with the stock.  Bring to a boil, reduce heat, and simmer for 5 minutes.
• Add the soy sauce, sugar, vinegar, pepper, salt and tofu.  Simmer for 3 to 5 minutes.  Mix the cornstarch and water in a separate bowl until well combined.  Add some of the hot stock and stir well.  Gently pour the cornstarch into the soup stirring well.
• Turn the heat off, add the sesame oil, green onions and bean sprouts.  Gently pour the beaten egg into the soup and stir.
• Serve and enjoy!

*If you want a little more heat in your soup, Add 1 tbsp of sambal oelek or dried chili flakes!

** If you are using dried shiitake mushrooms, place them in a bowl, cover with boiling water and leave to soften for 20 minutes.  Drain and use.

***Enoki mushrooms are miniature button mushrooms that grow in fibrous clumps.  Simply pull off the desired amount, trim the ends and use!

Dutch Apple Pie

This has to be one of my favourite apple pie recipes - it is super-easy and I have received LOADS of compliments on it (one of my friend's sons told his Grandmother that it was way better than hers! LOL!)  Since we have an abundance of apples on our snow apple tree this year (at least that's what variety I have been told they are!), I whipped up one of these ~ much to the family's delight!!!

DUTCH APPLE PIE

Ingredients:

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick cooking oats
3/4 cup butter, melted
Filling:
2/3 cup sugar
3 tbsp cornstarch
1 1/4 cups cold water
3 cups diced peeled tart apples
1 tsp vanilla extract

• Preheat oven to 350F
• In a large bowl, combine the flour, brown sugar, oats and butter.  Set aside 1 cup for crumble topping.  Press remaining crumb mixture into an ungreased 9" pie plate; set pie plate aside.
• For filling, combine the sugar, cornstarch, and water in a large saucepan until smooth.  Bring to a boil.  Cook and stir for 2 minutes, or until completely thickened.  Remove from the heat.
• Stir in apples and vanilla extract.  Pour into crust; top with reserved crumb mixture and Bake for 40 to 45 minutes or until crust is golden brown.
• ENJOY!!!

 

Rhubarb Squares

This recipe came from a fellow CSA Member of "Cooper's CSA Farm & Maze" and it is nothing short of excellent!  My family absolutely loves this treat and eagerly look forward to the springtime when we receive fresh rhubarb in our CSA boxes!!!

RHUBARB SQUARES

Ingredients:

Filling:
3 cups rhubarb, chopped in 1/2" cubes
1 1/2 cups of white sugar
2 tbsp cornstarch
1 tsp vanilla extract
Crust:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
1 cup brown sugar
1 cup butter or margarine, cold and cut into 1/2" cubes

• Preheat oven to 350F.
• Combine filling ingredients in a large saucepan over medium heat, and cook until thickened.  Set aside.
• Combine the first 6 crust ingredients in a mixer and mix well.  Add butter and process until mixture is crumbly.
• Pat 2/3 of the crust into a greased 8"x12" pan.  Add filling.  Sprinkle the remaining crumbs evenly over the top.
• Bake for 30 to 35 minutes.
• Cool and keep in refrigerator until ready to enjoy!

Nutty Chicken Stir-Fry

I found this recipe in "Taste Of Home" magazine this month and the entire family LOVED it (especially India, which is great because it totally accommodates her dietary restrictions at the moment!!!)  Best of all?  It's a fast, easy meal that uses some of the left over bits and pieces of vegetables that might be hanging out in your crisper!!

NUTTY CHICKEN STIR-FRY

Ingredients:

1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)

1 tbsp EVOO

1/2 cup chopped broccoli or cauliflower, or both!

1/2 yellow pepper, thinly sliced

1 finely chopped onion

6 garlic cloves, minced

2 tbsp brown sugar (or 1 tbsp agave syrup)

4 tsp cornstarch (or 4 tsp brown rice flour)

3/4 tsp ground ginger

1/2 cup chicken broth

1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)

1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)

5 to 6 drops of hot pepper sauce

3 cups shredded cabbage

3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)

Hot cooked basmati rice

• In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat.  Add broccoli, peppers, and onions.  Cook 4 minutes longer.
• Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
• In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended.  Pour over chicken mixture in wok.
• Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cabbage; cook 2 to 3 minutes longer or until crisp-tender.  Sprinkle with peanuts and serve over rice!

Ginger Chicken Stir-Fry

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook!  Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper.  Add chicken, seal bag and turn to coat.  Refrigerate for 30 mins.
• Combine the cornstarch, vinegar, soy sauce and sugar until smooth;  set sauce aside.
• Drain chicken and discard marinade.  In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink.  Remove from the pan and set aside.
• Stir-fry green pepper and onions in remaining oil for 2 minutes.  Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
• Stir sauce mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add chicken and heat through.  Sprinkle with almonds and stir to combine.  Remove from heat.
• Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand.  Don't leave it out of the freezer too long though, as it will go mushy!!*

Honey Garlic Sauce

Greg had smoked a brisket and wanted a sweeter sauce for it since he rubbed it in peppercorns prior to smoking. I found this recipe on food.com and it is a definite keeper!! No more commercially purchased sauces for us - this was easy and uses ingredients that you generally have on hand.

HONEY GARLIC SAUCE

(makes 2 cups)

Ingredients

1 tbsp minced garlic

1 pinch red pepper flakes (I ended up adding more)

2 tbsp oil

1 cup chicken broth

1/2 cup honey

3 tbsp tamari or soy sauce

2 tbsp white wine or white balsamic vinegar

1 tbsp brown sugar

2 tbsp cornstarch

• Whisk together broth and cornstarch until smooth. Add honey, soy sauce, vinegar and brown sugar. Whisk vigorously until combined.


• Heat oil in a saucepan over medium-low heat. Add garlic and chili flakes and saute until the garlic is golden brown (approx. 2 mins). Whisk in cornstarch mixture and simmer until thickened (approx. 3 to 4 minutes).


• ENJOY!