Recent Posts

Chocolate Pumpkin Muffins (no eggs)

Chocolate Pumpkin Muffins (no eggs)

These chocolate pumpkin muffins use aquafaba (the liquid from a can of chickpeas) instead of eggs and the are light and delicious. I had pumpkin left over from a loaf I baked up but no eggs. It got the base recipe from Cookiemadness.net (Easy Aquafaba 

Porchetta, Porchettaaaaah for “Turkey Day”

Porchetta, Porchettaaaaah for “Turkey Day”

My kids and I rarely make turkey for Thanksgiving. We normally have meatloaf (recipe here if you are so inclined: ” We don’t need no stinkin’ turkey” meatloaf). This year I decided I’d do something a little different and thought I’d try my hand a 

Sauerkraut with Juniper Berries

Sauerkraut with Juniper Berries

It’s fall and cabbage is in season. I LOVE sauerkraut so I thought I’d have a go at making my own. It’s surprisingly easy. Slice cabbage fine, salt it, let it rest for a bit, add seasonings (if you want them), and squish the bejeesus out of it until you end up with a brine. Pop it in a jar, weight it down to keep the cabbage submerged, and wait. I used the super easy recipe, Bare-naked Sauerkraut, from Make Sauerkraut, but opted to add a tablespoon of crushed juniper berries I had kicking around. The post has a tonne of information about making sauerkraut.

Ingredients

  • 1 medium-sized cabbage (2-3 lbs aka 1 kg)
  • 15 ml iodine-free coarse sea salt
  • 15 ml juniper berries crushed in a mortar and pestal

Method

Remove any outer limp cabbage leaves and set aside (you’ll use them later…I didn’t have any so I just used parchment paper).

A kitchen scale comes in handy to weigh your cabbage.

Quarter the cabbage and slice crosswise, thinly, and place in a large bowl.

Sprinkle the salt over the top and let it sit for 10-15 minutes. Next start massaging the salted cabbage with your hands until it starts to squeak (it really does). As the salt pulls the water out of the cabbage, the leaves will start to shrink and you’ll end up with a brine. Keep working the cabbage until you have a 2-3″ puddle of brine when you tilt the bowl.

Pack the cabbage mixture and into quart-sized (liter) wide-mouth jar. Keep pressing the mixture down as you go so that the brine rises above the top of the mixture and no air pockets remain.

Leave about 1 inch of space between the top of the cabbage and the top of the jar. Because we weighed out just the right amount of cabbage to fit in your jar, this should happen automatically. Add any left over brine to your jar and scrape down any cabbage so that it is all submerged.

If you saved any of the outer cabbage leaves, use it to create a layer that fits over the packed cabbage. Or cut a piece of parchment paper to fit. Weight it down with a 4 ounce jelly jar (without its lid). Put the lid on your jar loosely to allow any gases to escape. Let it ferment for 1-4 weeks.

Place the jar of fermenting sauerkraut in a shallow bowl (to catch the brine that may leak out during the first week of fermentation), out of direct sunlight. Wait a week before opening to sample.

Store in the fridge and use as you like.

Pappa’s Paella

Pappa’s Paella

This paella recipe can be made with mixed seafood or chicken and chorizo. My Dad makes this on the barbeque using a traditional paella pan but you can make it on the stove using a large cast iron frying pan (which is what I happen 

Tomato Tart with Parmesan Crust

Tomato Tart with Parmesan Crust

This is a recipe adapted from Canadian Gardening, Summer 2015. It’s a lovely accompaniment to any summer dinner party. Crust 1 and 1/4 c. flour 1/2 c freshly grated parmesan (or romano) 1/4 tsp fresh ground black pepper 1/2 c. chilled butter cut into pieces 

No Knead Bread in a Dutch Oven

No Knead Bread in a Dutch Oven

This has got to be the easiest bread there is to make and it’s only 4 ingredients and very little mucking about. Stir them together, leave them in a covered bowl overnight and bake in the morning. I had to adapt the baking times from The BEST No Knead Bread Recipe from Gimme Some Oven because my cheapo parchment paper can’t withstand heat of more than 425 F.

Ingredients

  • 3 1/4 cups (425 grams) all-purpose flour (or 400 grams flour and 25 grams oatmeal)
  • 2 tsp sea salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water

Method

  1. Mix the ingredients in a large bowl. The dough will be shaggy. Cover and leave overnight (I just recycled a bread bag).
  2. Lightly flour a piece of parchment paper and turn the dough out onto it.
  3. Sprinkle the dough with a bit of flour if it’s sticky to handle and pull up each side one at a time into the middle.
  4. Turn the dough over so the seams are on the bottom and shape into a round loaf.
  5. Sprinkle with flour and cover with plastic wrap while you heat up the dutch oven.
  6. Heat a dutch oven in the oven with the lid on at 425F. Remove from oven (careful it will be very hot). Remove the lid, pick up the parchment paper with dough on it, and place it in the dutch oven.
  7. Put the lid on and bake for 30 minute.
  8. Remove the lid and bake for another 25 minutes.
  9. Remove the bread from the oven and place on a rack to cool.

 

Breakfast Cookies #2

Breakfast Cookies #2

This breakfast cookie recipe is easy, quick and makes 18 breakfast cookies. I was going to use honey or agave instead of sugar but discovered I was out so I ended up using brown sugar. You could substitute any kind of nut butter for the 

Almond Thumbprint Cookies with Blueberry and Raspberry Jam

Almond Thumbprint Cookies with Blueberry and Raspberry Jam

Almond thumbprint cookies are easy and can be made with any kind of jam that you like. This recipe is based on Martha Stewart’s Iced Thumbprint Cookies recipe, but instead of the icing sugar mixture I used a half-and-half mixture of blueberry and raspberry jam 

Roasted Tomato Soup

Roasted Tomato Soup

One of my resolutions for 2022 is to do what I can to combat food waste. That means when I go to the local green grocer I look for the veg that is on special and needs to be used immediately. Today Kin’s Apple Farm market had lovely tomatoes on special so I bought a couple of pints. I’m a BIG fan of Marcella Hazan‘s super simple tomato sauce. While it’s very easy and very delicious, it also has 5 Tbps of butter in and I’m trying to keep the fat down. So, I opted to try roasting the tomatoes to see what would happen. This soup is my attempt on Feasting At Home’s Simple Oven-Roasted Tomato Sauce. I blitzed the roasted tomatoes, veg and all the juices in a nutribullet and ended up with a happy accident, a really tasty tomato soup.

Ingredients

  • 2 pints tomatoes (any kind will do)
  • 2 Tbsp olive oil
  • 7 garlic cloves, smashed and peeled
  • 1 shallot, peeled and sliced
  • Sea salt to taste
  • fresh black pepper to taste
  • 1/4 tsp sugar

Method

  1. Pre-heat oven to 400 F
  2. Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
  3. Place the sliced tomatoes cut-side down on the sheet pan and roast 40 minutes, or until skins have lifted off the tomatoes.
  4. Remove tray from oven and let cool, pull off the skins.
  5. Pour everything (including roasting juices) into a KitchenAid with the paddle attachment and stir on slow to mash and incorporate the ingredients (or mash with a potato masher).
  6. Season with sea salt, pepper and sugar.
  7. Either reheat in a pot, put in the fridge, or freeze.
  8. If freezing let sauce come to room temperature before adding to mason jars with 2″ headroom at the top of the jar, sauce will expand as it freezes.
  9. If reheating from frozen, thaw in the fridge overnight.
Salmon Cakes Take 2

Salmon Cakes Take 2

Salmon cakes can made from fresh or cooked salmon. Last time I made Fresh Salmon Cakes. This time I baked up a salmon filet that I had in the freezer and used that. This would also be a great recipe for using up left over