Monday, November 7, 2022

Minestrone Soup





A hearty and healthy soup
and filling enough for a complete meal.

Adapted from the Olive Garden
Minestrone Soup...






Ingredients:

2 tbsp olive oil
1 onion diced
2 celery stocks diced
2 carrots sliced
2 small potatoes cubed
2 tsp minced garlic




1 14oz can diced tomatoes
4 cups vegetable broth
1/4 cup tomato paste
2 tsp Italian seasoning

1/2 cup small shell pasta
1 15oz can small white beans,
drained and rinsed.
1 15oz can kidney beans,
drained and rinsed.
1/2 can green beans,
or frozen green beans. 


salt and pepper to taste
4 cups baby spinach leaves
Parsley for garnish. 



I used the small shells




Instructions:
Heat olive oil in a large pot, 
 cook the vegetables until tender,
the onions, celery, carrots,
 potatoes and garlic,
approx. 15 minutes.





Add the tomatoes,
 vegetable broth, 
tomato paste and
 Italian seasoning
and simmer Approx 30 mins.

Add the pasta to the pot.
with the beans.
Simmer 10-15 minutes or
until the pasta is cooked.

Season with salt and pepper,
add the spinach and cook
and additional 2-3 minutes
or until the spinach has wilted.


Garnish with parsley and serve.

Thanks for your visit

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Friday, October 14, 2022

Pumpkin Loaf



 Taste the flavours of Autumn with
 this delicious Pumpkin Loaf.





Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Optional, 1/2 cup chopped walnuts

1 cup pumpkin puree
(I used canned, store bought
pur茅e for this recipe.
Homemade pur茅e is good also)

1 cup sugar 
1/2 cup unsalted butter, melted
2 large eggs, beaten
2 tsp molasses
1/4 cup water


Instructions
Preheat oven to 350dge. F
Grease and line a loaf pan

Whisk together all dry ingredients,
including the walnuts,
all except the sugar.




In another bowl, stir together, 
the pumpkin pur茅e, 1 cup sugar,
1/2 cup melted butter, 2 beaten eggs,
2 tsp molasses, and 1/4 cup of water.


Add the dry ingredients to the 
wet ingredients and stir 
until just combined.
Do not overmix.


Place in prepared pan 
and smooth the top

Bake 350deg.F for about 55-65 minutes 
(depending on your oven and your pan, 
dark pans and glass pans, 
 cook the contents more 
quickly than light pans).
Loaf is done when a toothpick or 
tester poked in the centre of the loaf,
comes out clean. 

Remove from the oven and
let cool in pan for 10 minutes.

Remove from pan and let
 cool on a rack completely.



Can be frozen and enjoyed later,
wrapped in saran wrap
 and aluminum foil.


For my recipe on homemade
 pumpkin pur茅e,
click here



Also, for my recipe on 
Cranberry Pumpkin Loaf,
click here



Enjoy!!
    Happy Autumn!
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Monday, August 22, 2022

Mini Pizzas



I like making mini pizzas to freeze
 and have on hand for lunch, 
snack or if the grandkids come by.   
Pizzas can be made with a variation of 
different toppings.
 This is one of my favourites. 

 

 

 
Ingredients:

1 large can pizza sauce(14oz).
1 pepperoni, I use Lester's.
1/2 green pepper.
Spices: Use what you have on hand.
I use oregano,
parsley, pepper, chives
and garlic powder.
Grated cheese.
Some mini tomatoes.
For the crust, 
One package of Naan Rounds, (16)
and 2 hamburger buns, separated.
(I wanted to use up all the sauce
so I added the hamburger buns.)

Directions:
Slice the pepperoni, 
and green pepper as
thin as possible.
Slice the tomatoes.

Spread the crusts on cookie sheets
and cover with about 1 tbsp of sauce.


Place on the pepperoni,
  green pepper and sliced tomatoes.
Add the spices.




Next top with shredded cheese




Bake in a preheated oven at 400deg. F,
for 10 minutes.
To reheat, warm up in the oven 
or microwave, a few minutes
or enjoy cold.


Sometimes instead of pepperoni,
I use sausages, taking off the casing 
and cook in a skillet, adding it to
the pizza. Less fat than pepperoni.


Thanks for your visit 

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Wednesday, August 10, 2022

Raspberry Lemon Scones

Taste the flavours of Summer with these
delicious raspberry scones.



I found this great recipe on
bakingthegoods.com
and adapted it for my blog.

 Its better to use frozen raspberries or
place your fresh raspberries
 on a cookie sheet
 into the freezer, until frozen, 
 to prevent the raspberries 
from turning to mush and
bleeding into the dough.



Ingredients:
2 1/2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 large lemon-zested and juiced

1/2 cup butter, cold and cut in pieces
1/2 cup buttermilk or heavy cream
2 large eggs-at room temperature
1 1/2 tsp vanilla extract

1 cup fresh or frozen raspberries


In a large bowl,
whisk the flour, sugar, baking powder,
 salt and lemon zest together.
Cut in the butter

In another bowl or large measuring cup,
mix the milk, eggs, vanilla and
 2 tbsp of the lemon juice together.
(reserve the rest of the juice for the icing)



Add 2/3 of the egg mixture to the dry ingredients. 
Gently mix the dough just until it comes together
 before adding remaining milk mixture.
 Scrape the dough from the sides and bottom
 of the bowl using a spatula and 
add all the egg mixture.
 mix again to incorporate any floury scraps.
 Do not over mix.

Add the frozen raspberries as gently as possible,
then use a spatula to carefully 
fold them into the dough.
Turn the dough out onto a lightly floured surface.
Gather and pat a few times to 
get the dough to come together.
Don't knead the dough.

Gently form dough into one 7-8" disk for a larger scones or
two 3-4" disks for a smaller scones about 1 inch thick.
(Optional) Freeze the dough disks before slicing,
 I find it easier to slice. 
Transfer the disks to a parchment lined
 baking sheet and place in the freezer, about 20 minutes.



Then use a sharp knife to cut each
disk into pie-shaped wedges and 
return to the freezer to chill more
 while the oven preheats to 
350 deg. F.  



Bake in the middle of the oven, 
30-35 minutes for large scones or
 25-30 minutes for small scones.
The scones are ready when they turn a golden brown.
Transfer to a cooling rack to prevent sogginess.


For the glaze I used 1 cup powdered icing sugar and
a few teaspoons of the left over lemon juice 
and dribbled over the scones.




Also I make 




Thanks for your visit. 
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Sunday, July 3, 2022

Cherry Rhubarb Pie

 



Taste the flavours of
Summer with this
Cherry and Rhubarb Pie,
 and it's fast and easy to make.


Ingredients:

2 cups chopped rhubarb
1 can cherry pie filling 
(21 ounces or 540ml)
3/4 cup white sugar
1 1/2 teaspoons cornstarch
Pastry for one double-crust (9 inch.)
or two 7inch smaller pies.


Directions:
Preheat Oven to 400deg.F.

Mix together the rhubarb,
 pie-filling, sugar and cornstarch
 in a large bowl.
Let stand for 15 minutes.

Meanwhile roll out your crust.
Fill with filling.


Bake 400deg. for 15 minutes then 
decrease oven temp to 
350 for 40-50 minutes.

I used glass pie plates and 
placed them 2nd rack up 
from the bottom of the oven.

I adapted this recipe from
all recipes.com.


Enjoy!!

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Sunday, June 19, 2022

Old Fashioned Rhubarb Pie.

 

This old fashioned rhubarb pie
is so easy to make
with only 5 ingredients.

Growing up we always had rhubarb growing.
We would take a stock and dip it in sugar.
That was our candy. 

adapted this recipe from
allrecipes.com
It is very similar to
my Mom's pie.

Ingredients
1 1/3 cups white sugar
5 tablespoons all-purpose flour

1 double piecrust for a 9-inch pie

4 cups chopped rhubarb
1 tbsp butter


Preheat Oven to 450deg.F
Place an oven rack in the lowest position.

Combine sugar and flour in a bowl.
Add the rhubarb and mix together.
Place in pie-pan.
Dot the top with butter
and add the top crust.




I use the same recipe and made two 7 inch pies


Bake in the preheated 
oven at 450, for 15 minutes.

Reduce oven to 350deg.F
Continue baking for another
 40-45 minutes, until filling is
bubbly and crust is golden brown.

Serve warm or cold.
Also delicious with ice cream

It's a good year for Rhubarb.
I have a huge patch. 


I also make Strawberry and Rhubarb pie.
 For the recipe, click here




Thanks for your visit.

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Thursday, April 21, 2022

CrockPot Pouding Ch么meur ~ CrockPot Maple Pudding.