Red Pepper and Lime Soup

Since we had an abundance of bell peppers and cayenne peppers (shown) in our CSA boxes from "Cooper's CSA Farm & Maze", I decided to whip up this Mexican-inspired soup!!!  I added an entire, fresh, large cayenne pepper (sans seeds and ribs!) to the double batch of this soup I made, so it has quite a kick!!!  Use fresh limes for this recipe as the bottled variety doesn't have as fresh a taste.  I decided to pressure can my soup (as you can see I also made potato leek soup!)  so that I have fresh, homemade soup on hand when the weather turns really chilly!!

RED PEPPER & LIME SOUP

Ingredients:

1 large onion, chopped

4 red bell peppers, seeded and chopped

1 tsp extra virgin olive oil (EVOO)

1 garlic clove, crushed

1 small fresh red chili, sliced

3 tbsp tomato paste

3 3/4 cups vegetable stock

Finely grated rind and juice of 1 lime

Salt and freshly ground black pepper

• Cook the onion and bell peppers gently in the oil in a large saucepan, stirring occasionally, over medium high heat until they are softened but not coloured.
• Stir in the garlic, chili and tomato paste.  Add half the stock, then bring to a boil.  Cover and simmer gently for about 10 minutes.
• Let cool slightly then puree either with an immersion blender, or in a food processor or blender.  Return to the the pot and add the remaining stock, the lime rind and juice, and salt and pepper.
• Bring the soup back to the boil, then serve immediately!

Easy Peanut Butter Cookies

For some reason my kids have been on a complete peanut butter kick lately?!  Anyway, before they headed off to school today they put in a request that I try and make peanut butter cookies for their after school snack.  Now, anyone who knows me knows that I am a self-confessed non-baker.  So I pulled the jar out of the cupboard and went online.  This recipe comes from the Kraft website and it is by far the easiest recipe EVER!  I have already tasted one cookie and they're yummy!  Next time I am adding chocolate chips!!

EASY PEANUT BUTTER COOKIES

Ingredients:

1 cup peanut butter

1/2 cup granulated sugar

1 egg

• Preheat oven to 325F.
• In a large bowl, combine all the ingredients until well mixed (I used my hand mixer).
• Roll dough into 1 1/2" balls and space 2" apart on a greased cookie sheet.  Flatten each ball with a fork (to give the cookie it's traditional cross-hatching on top!), and place in the oven for 15 minutes, or until golden brown.
• Remove from oven and let cool on a rack.
• ENJOY!

 

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!!!

 

Back to School!

"It's the most wonderful time of the year!"

Although my kids HATE me singing that annoying 'back to school' song from the "Staples" commercial, I truly feel like fall is the most wonderful time of the year.  Now I know many of you will debate with me that it is in fact still the tail-end of summer, but with the trees already displaying tinges of autumnal colour, the thermometer is reading lower temperatures due to the northerly winds, and the sun is setting earlier ~  it just feels like fall to me already!
Since India and Devon are heading back to school tomorrow (grades 5 and 3), my mind turns to lunchbox snacks.  I admit it.  I HATE MAKING SCHOOL LUNCHES!!!!  But it is a necessary task at this time of year, and one that doesn't need to be daunting if a little premptive planning is employed!  (Yeah, talk to me come December, I know!)  Our apple and pear trees have burst forth with an amazing amount of fruit this year and we have already enjoyed a Dutch apple pie from the grounders.  So I sent the kids out to the front meadow to pick apples and pears this afternoon, while I fired up my canner and got all the necessary items to make "blushing apple/pear sauce"!
I have a feeling that the house will smell of sweet apples for quite some time as the children collected so many both my kitchen sinks are overflowing, as well as a couple of milk crates!!!

I just gave both India and Devon a little taste of the first batch (which I added some organic brown sugar and cinnamon to) and they are already begging for bowls-full!

If you want to make some homemade blushing applesauce, just click here for the recipe!

Eggplant with Lamb, Rice & Currants

I am ashamed to admit that I had two beautiful eggplants from my summer CSA box sitting in my fridge for a couple of weeks - and were needing to be used QUICKLY!  So I searched through my recipes and discovered this one from Martha Stewart Living magazine.  It was delicious and surprisingly, something that all members of the family enjoyed!!!

EGGPLANT WITH LAMB, RICE & CURRANTS

Ingredients:

1 1/2 tbsp of olive oil

1 medium onion, chopped

3oz ground lamb

Coarse salt and freshly ground black pepper, to taste

1 2/3 cups of chicken stock

1 cup short-grain brown rice

3 tbsp dried currants

4 small eggplants (or 2 large in my case!)

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh mint, chopped

Finely grated lemon zest of 1 lemon

• Preheat oven to 400F.  Heat 2 teaspoons of EVOO in an ovenproof pot over medium heat.  Cook the onion, stirring often to prevent sticking, until soft and slightly caramelized (approx. 10 to 12 minutes).  Add the ground lamb, breaking it up with a wooden spoon.  Season with 1 tsp salt and 1/4 tsp pepper.  Cook until lamb is cooked through and no longer pink (3 to 4 minutes).  
• Add stock, rice, and currants.  Bring to a simmer.  Cover and transfer to the oven on the lowest rack.  Cook for 1 hr. and 20 minutes.
• Meanwhile, slice eggplants in half lengthwise, brush each cut side with 1/4 tsp oil.  Roast, cut side up, on a rimmed baking sheet on top oven rack until centres are soft and tops are browned (about 40 mins).  Let cool.
• Gently scrape eggplant flesh into a large bowl, reserving skins*.  Stir in lamb-rice mixture, chopped herbs, and lemon zest.  Divide stuffing among eggplant skins.  Garnish with more herbs and lemon zest.
• Enjoy with some toasted flat breads!!

*As I didn't tell my children there was eggplant in this recipe until they finished, I threw the skins away and opted to mix everything together and serve in bowls!  

Leftover Mashed Potato Muffins

These savoury muffins and a nice breakfast treat, or with soups, stews or chilis!  Next time  you are making mashed potatoes for dinner, try throwing in a couple of extra potatoes so you'll have leftovers to create these tasty treats!

LEFTOVER MASHED POTATO MUFFINS

Ingredients:

2/3 cup all-purpose flour

1/4 cup cornmeal

4 tsp granulated sugar

3/4 tsp salt

1/4 tsp each ground black pepper & dried oregano

2 eggs

1 cup mashed potatoes

1/3 cup milk

1/4 cup minced green onions (I use garlic scapes!)

1/2 cup finely minced red bell pepper

• Preheat oven to 400F.  Grease muffin cups; set aside.   
• In a large bowl, whisk flour, cornmeal, sugar, salt, pepper and oregano together.  In a separate bowl, whisk eggs, potatoes and milk until fairly smooth.  Pour over dried ingredients.
• Add green onions and red peppers to the bowl and mix until ingredients are just combined.  Spoon into prepared muffin cups.
• Bake in centre of the oven for 15 mins (or until a toothpick inserted into the centre of one muffin, comes out clean).
• Transfer muffins to a cooling rack and let cool.
• Enjoy with butter while still slightly warm, or with your favourite soup, stew or chili!!!

Garden Frittata

This simple frittata that uses seasonal ingredients is perfect for breakfast or brunch, served with wedges of melon!

GARDEN FRITTATA

Ingredients:

6 egg whites

4 whole eggs

1/2 cup grated cheese, divided (I used cheddar)

1 tbsp minced fresh basil

1/2 tsp salt

1/4 tsp black pepper

1 small zucchini, sliced (or you can use diced red bell peppers)

2 green onions, sliced

1 tsp olive oil

Sliced tomatoes to cover the top of the frittata (I used grape tomatoes)

• In a large bowl, whisk together the egg whites, eggs, 1/4 cup cheese, basil, salt and pepper; set aside.
• In a large (10") ovenproof skillet, coated with cooking spray, saute zucchini and onions in the olive oil until softened.
• Add egg mixture; cover and cook for 4 - 6 minutes, or until eggs are almost set.
• Uncover, top with tomatoes and remaining cheese.  Place skillet in oven under broiler until eggs are completely set (2 to 3 mins).  Remove from oven and let stand for 5 minutes before cutting and serving.
• Enjoy with some melon wedges on the side! 
  

Fresh Tomato Salsa

My family enjoys Mexico, and in particular the Mayan Riviera, so much that we spend a lot of time there and have actually built a vacation villa there (www.villaarrecife.com)!  This is a very common condiment that is always placed on the table as an appetizer with freshly made corn chips, no matter where you go.  It's simplicity is what allows the flavours to shine through and I guarantee after making a batch of this, you will no longer want jarred, pulpy 'salsa' again!!!

FRESH TOMATO SALSA

Ingredients:

6 plum tomatoes (or any flavourful, ripe variety), finely diced

1/4 of a white onion, finely diced

1/3 of a bunch of cilantro (coriander), finely diced

2 serrano chilies, finely diced with seeds and ribs

Juice of one lime

1/2 tbsp coarse salt

3 fresh peaches, finely diced

• Once all the ingredients have been chopped, simply combine in a medium-sized bowl and serve with corn chips (our new favourite are the lime flavoured ones from PC!)
• ENJOY!

**The peaches are optional but add a nice seasonal burst of sweetness which plays off the tartness of the lime, heat of the chilies and saltiness of the chips, beautifully!  If you don't have peaches, you can add apples, or mangoes, plums or even avocados for a more authentic feel!

Peaches, Basil & Red Onion Salad

There is nothing like peaches from the Niagara region at this time of year!  As I was flicking through Martha Stewart's "Living" magazine, I came upon this recipe.  Since Greg is allergic to the fungicides that are sprayed on fruit, he hasn't eaten a fresh peach in about 14 years.  The acids in the salad dressing were enough to break down the fungicide so he could enjoy them!

PEACHES, BASIL & RED ONION SALAD

Ingredients:

3 peaches, sliced 1/2" thick

1/4 of a red onion, sliced very thinly

1/3 cup freshly torn basil

Juice of 1/2 a lemon

1/2 tsp coarse salt

Freshly ground black pepper

1 tbsp extra-virgin olive oil (EVOO)

• Toss the peaches with the onion and fresh basil.  
• Whisk together the lemon juice, salt and pepper, with the EVOO.
• Drizzle over top the peaches and toss gently to coat.
• Goes well with grilled fish or chicken! 

Asian Squash-Noodle Salad

Just like everyone at this time of year, I received quite a few zucchini in my CSA box from Cooper's.  I was wondering what to do with them (make brownies?  make a lasagna?) and then I found this recipe that I had torn out of a magazine ages ago.  I am SO glad I made it because all of us loved it ~ my son couldn't stop eating it!  It comes out better with a mandolin, but cutting it finely like I did is okay too!

ASIAN SQUASH-NOODLE SALAD

Ingredients:

4 zucchini, each about 10" long

2 tbsp minced green onions (I used garlic scapes!)

3 tbsp soy sauce

2 1/2 tsp sugar

2 tbsp dry Sherry or Scotch

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1/4 tsp ground black pepper

1 tbsp finely grated ginger

• If you have a mandolin, cut the zucchini lengthwise into shoestring 'noodles'.  Otherwise, using a chef's knife, cut into 1/8" thick slices.  Stack the sliced, and cut them lengthwise into 1/4" strips.
• Steam the zucchini noodles for 5 mins or until tender.  Immediately rinse them under cold water to stop them cooking.  Drain well and put into a large bowl.
• In a separate bowl, whisk together the remaining ingredients and drizzle over the zucchini noodles, tossing gently to coat.
• Serve and enjoy!