A Weekend for Preparations 

This weekend I went on an adventure with my Lobster to Springridge Farm. One of my favourite times to visit is during Autumn when the apples and pumpkins are out and the leaves are changing. 

  
  

  
After a delicious lunch we picked out a batch of apples and a bottle of apple cider. It was now time to head home to start preparations for Thanksgiving. I am making a pumpkin pie and homemade perogies for our feast next weekend. 

   
 I have a wheat intolerance so I decided to make a batch of perogies using spelt flour. I love experimenting in the kitchen and trying new things with a recipe. The dough worked out great so we cooked a couple to try and they tasted just as delicious as the original recipe. I am so glad the recipe worked as perogies are one of my favourite dishes. I also whipped up a few batches using the original recipe for those family members that are not as adventurous when it comes to trying new foods.  

 

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Fall into Stew

With the cooler weather it’s time for a change in the usual meals. I like to cook quick light meals during the summer especially when it is hotter out. But with fall here the oven is back on and I’m cookin up a stew. I love stew, not a big fan of soup I don’t like all the liquid. Yet my favourite soup is French onion, is basically pure liquid, it’s weird I know. Back to stew, it is a great meal in the fall and winter, it warms you right up and it can be so hearty you don’t need a lot. I usually make a huge pot and have it for dinner or lunches throughout the week. Instead of starting with my usual stew I decided to try something new. My creation was Fall Stew

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Fall Stew

* 4 shallots (chopped)
* 3 celery stalks (chopped)

1. Fry shallots and celery in a large pot.

* 1 box of vegetable broth
* 8 cups of water

2. Add broth and water into pot. Bring to a boil.

* 1/2 butternut squash (cut into bite size pieces)
* 2 large carrots (chopped)
* 2 large potatoes (peeled & cut into bite size pieces)

3. Add butternut squash, carrots and potato to pot. Let cook for 10 min.

* 1/2 cup rice

4. Add rice to pot and continue cooking until vegetables are easily pierced.

* 3 tsp cinnamon
* 2 tsp paprika
* 2 tsp ground ginger
* 1 tsp nutmeg

5. Add spices to pot. Stir until thoroughly mixed.

* 1 can chickpeas (rinsed)
* 1 cup of corn

6. Add remaining two ingredients. Stir and let simmer until warmed.

It was delicious!

Five Little Pumpkins Squashed In A Bowl

The change of seasons has begun and I love this time of year. Oh autumn how colourful you are. I especially love all the pumpkins everywhere. They are probably one of my favourite things. Carving pumpkins and eating pumpkin pie are some exceptionally memorable pastimes of mine. Now I am not one to go changing a good thing but I came across a recipe and thought I would give it a whirl. Pumpkin Ice Cream. It sounded a bit odd at first but then I got curious and had to try it out. I’m not going to lie, it’s unusual and I couldn’t eat it all the time but I was pretty impressed. It was a nice little treat to start off the autumn season.

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Pumpkin Ice Cream

* 4 Bananas
* 1 cup pumpkin purée
* 1/3 cup maple syrup
* 1/2 tsp cinnamon
* 1/2 tsp nutmeg
* 1/2 tsp ground ginger

Blend all ingredients together. Freeze. Enjoy!

* may need to thaw slightly before eating
* dairy free
* no added sugar

On Blueberry Hill

If I had to choose my favourite fruit it would be very difficult. I love fruit and I like different fruit for different reasons. Blueberries, however, are definitely a contender for the top spot. Growing up I loved going out looking for a blueberry patch and picking blueberries. Freshly picked wild blueberries are the best, especially in a bowl of cream and sugar, yum. I know not very healthy but oh so delicious, it’s a guilty pleasure that I have no control over. Another favourite treat growing up was blueberry syrup. It was great when having crêpes or pancakes. Yet it was another thing that was loaded with sugar and not all that healthy in the end. As I now try my best to live a healthier lifestyle it was something that I would need to give up. Giving things up is hard and didn’t work well for me so I came up with a better plan. Change the recipe to make it healthier and still delicious. It took a few tries to get it just right but my plan worked.

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Blueberry Syrup

* 1 1/2 cups of blueberries
* 1/3 cup of honey
* 2 Tbsp of arrowroot powder
* 1 cup of water

1. In a pot add blueberries, honey and water. While stirring constantly bring to a slow boil.

2. Mix arrowroot powder into a small bowl of water until dissolved then add to blueberry mixture.

3. Continue stirring until mixture thickens. Remove from heat and let cool before serving.

* store syrup in fridge
* can substitute blueberries for any berry
* for a thicker syrup or sauce use 3-4 Tbsp of arrowroot powder
* can substitute arrowroot powder for cornstarch or another thickener
* syrup great for pancakes or crêpes! Thicker sauce great for cheesecake and other desserts!

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I’ve Got The Beet

I have always loved the taste of beets. I think they are delicious and I’m always looking for new ways to use them in recipes. One day while experimenting in the kitchen I threw a bunch of ingredients together and created beet salad. It’s basically a bunch of my favourite foods and flavours thrown into a bowl. So for all of you beat lovers or those of you wanting to try something new here is my recipe.

Beet Salad

* 3-5 cooked beet root chopped into pieces
* 1 honey crisp apple chopped
* 1/4 cup chopped walnuts
* 1/4 cup chopped cilantro
* 2 Tbsp of flaxseed

Mix all ingredients together in a bowl. Sprinkle with lemon juice to taste.

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Persian Perfection

Last weekend I had the pleasure of experiencing authentic Persian food. My Lobster and I were invited over to a friends for dinner. We knew their background however we had no idea what they would be cooking for dinner. When we it there we found out they made an authentic Persian meal, we were excited. My lobster and I love trying new foods and enjoy the dishes of various cultures. Anyway when it was time for dinner I was having second thoughts. Seeing the food had me guessing what it was going to taste like as I had never seen dishes that looked like these had. I’m the type of person that if the good looks gross it probably tastes gross and if it looks good But I grabbed my fork anyway and dug in. To my utter amazement it was delicious. The flavours were amazing and I enjoyed every bite. Next time your looking for something new for dinner try a Persian dish or two.

Pretend Like Its The Weekend

Pour…wait for the bubbles….flip….and flip again so you have a delicious golden pancake. I could eat pancakes everyday. It’s like eating cake for breakfast and they are even great for dinner. Plus you can put so many different things in them like cinnamon or bananas, blueberries, chocolate chips, the list could go on and on. I have recently started making pancake muffins. They freeze well so they are great when you are on the go.

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Pancake Muffins

You will need:
*your favourite pancake batter
*frozen fruit (or fresh) (or whatever you want to add, the world is your pancake)

Pour the mixed batter into a greased muffin pan. I like to use large muffins pans but any size will do.

Add the frozen fruit to the top of batter after it’s in the pan.

Bake @ 350 until cooked. Let cool before removing from pan.

Drizzle with syrup and your life is changed forever.