Watercress Salad

My husband made this yummy summer dinner salad with fresh watercress.

Add parmesan cheese, avocado, hard boiled eggs, walnuts, lemon juice, olive oil and freshly ground pepper. It's refreshing and filling at the same time and is quick to prepare!

Rhubarb Muffins for Little Ones

I have lots of rhubarb in the garden and wanted to use some of it up. I modified a rhubarb muffins/loaves recipe from Canadian Living to make these muffins more baby friendly.

They turned out moist and delicious! Especially on the first day. I froze most of them a few hours after I made them so that I can pop one out in the morning to send with Jane to daycare.

18 muffins or 2 loaves

Ingredients

2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1/2 cup melted butter
1/4 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
1 mashed banana
2 cups chopped rhubarb

Topping

3 tbsp packed brown sugar
3 tbsp dry oatmeal
1 tbsp butter, melted
1/2 tsp cinnamon

Preparation

In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with melted butter and oil; whisk in egg, buttermilk, vanilla and mashed banana. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.
Topping: Combine sugar, butter, oatmeal and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.

The original version of this recipe (not modified to be more suitable for small children) can be found at http://www.canadianliving.com/food/baking_and_desserts/rhubarb_muffins_or_loaves.php

Asparagus & beet salad with hazelnuts and orange-raspberry vinaigrette

We made this salad the other night to go with lasagna and loved it!

Recipe is from the Rebar cookbook

Serves 4

Vinaigrette

1 cup fresh orange juice

zest of 1 orange

1 shallot minced

2 tbsp raspberry vinegar (balsamic works as well)

½ tsp salt

½ cup hazelnut oil or vegetable oil

Salad

6 oz assorted salad greens

4 smalls beets, roasted*

1 lb asparagus

2 tbsp chopped hazelnuts, roasted and skins removed

1. Pour orange juice into a small non-reactive pot and bring to a simmer over medium-high heat. Continue to simmer until the liquid is reduced to measure ½ cup. Cool to room temperature. Combine reduction with the next four ingredients and whisk while slowly drizzling in the oil. Set aside while preparing the vegetables.

2. Peel and slice the roasted beets into rounds or wedges. Steam or blanch asparagus until just tender. Shock in a bowl of ice water, drain and spread out on a clean kitchen towel to dry.

3. Divide greens evenly among individual salad plates. Arrange beet slices and asparagus spears among the greens, drizzle with vinaigrette and garnish with chopped hazelnuts.

*Roasting beets is a great way to preserve their sweet flavour and gorgeous colour. Wash, dry, and securely wrap each beet individually in foil. Roast in a 375 degree over for 40 minutes to an hour, depending on size. Cool, unwrap and slop off the skins before using.

Cider-Glazed Roasted Vegetables

We made these for Christmas Eve dinner. They are a little more effort than regular roasted veges but worth the effort!

The recipe is from the Vegetarian Collection published by Canadian Living.

1 rutabaga (2 lb/1kg), peeled and cut into 3/4 inch (2 cm) cubes
4 parsnips (1 lb/500g), peeled and cut into 1-inch 2.5 cm cubes
1 cup (250 mL) apple cider
1/4 cup (60 mL) butter melted
4 tsp (20 mL) minced fresh thyme
1 tsp salt (5 mL) salt
1/2 tsp (2 mL) pepper
3 leeks (white and light green parts only), cut into 1-inch 2/5 cm thick rounds
2 sweet red peppers, cut into 2-inch (5 cm) pieces
1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled

Toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- X 9-inch glass baking dish or small roasting pan. Cover with foil; roast in 425 F (220 C) over for 15 minutes.

Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-size greased baking dish or roasting pan; cover with foil. Add to over; roast for 30 minutes.

Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.

Jerusalem artichoke and Swiss chard tart

Mmm Jerusalem artichoke and Swiss chard tart. This is the perfect dish to serve at holiday parties. Recipe is from Ottolenghi the Cookbook.


1 quantity of Shortbread pastry (I used this recipe: http://www.finecooking.com/recipes/buttery-shortbread-pastry-dough.aspx) or use 500g bought pastry

Ingredients

Vegetable oil, for brushing the pan
1 short-crust pastry or 1 lb store-bought pastry
For filling:
1 1/3 lb Jerusalem artichokes, peeled and cut into 3/4-inch cubes
9 oz Swiss chard (or spinach)
4 tbsp olive oil
1/2 tsp chopped rosemary
Juice of 1/2 lemon
1 clove garlic, crushed
Scant 1 cup heavy cream
3 1/2 tbsp crème fraîche
2 free-range eggs
5 oz feta cheese, broken into pieces
Salt and freshly ground black pepper

Method

1. Lightly oil a 9-inch tart pan with a removable bottom. On a lightly floured surface, roll out the pastry to 1/16-inch to 1/8-inch thick. Use the pastry to line the pan, pressing it well into the corners and the sides and allowing it to spill over the edge by at least ¾ inch / 2 cm. This excess will be trimmed later. Prick the base with a fork in a few places, then leave the tart shell to rest in the fridge for at least half an hour.

2. Preheat the oven to 325°F. Cut a circle of waxed paper greater in diameter than the base plus the sides of the tart pan. Tuck it in the pastry shell and fill with dried beans or rice. Blind bake the shell for 35 minutes, then remove the paper and the beans or rice (you can keep them and reuse indefinitely for baking blind). Return the pastry shell to the oven and bake for a further 5 to 10 minutes, until lightly golden and thoroughly cooked. Remove from the oven and leave to cool.

3. While your pastry is resting and baking, prepare the filling. Place the artichokes in a saucepan, cover with cold water, and bring to a boil with a little salt. Lower the heat and simmer for 15 minutes, until tender. Drain and leave to cool.

4. Cut the chard leaves off the stalks, then coarsely chop the leaves and stalks, keeping them separate. Heat the oil in a large frying pan, add the stalks, and fry for 2 minutes, then add the leaves and the rosemary. Sauté for 6 to 8 minutes, depending on how woody the chard is. It should wilt completely. Remove from the heat, stir in the lemon juice, garlic, and some salt and pepper and leave to cool.

5. Whisk together the heavy cream, crème fraîche, eggs, and a pinch of salt and pepper. Spread the artichokes, chard, and feta over the base of the pastry shell, arranging them so that all the ingredients are visible. Pour the custard mixture on top. Make sure that you don’t fill the tart to the rim. You want bits of the filling to show above the custard. Carefully transfer the tart to the hot oven and bake for 15 minutes. Then cover with aluminum foil, keeping it away from the tart’s surface, and bake for a further 45 minutes, until the filling is set. If the top is still pale at this point, remove the aluminum foil and leave the tart in the oven for a few extra minutes.

6. Remove from the oven and allow to cool slightly. Break off the excess pastry and take the tart out of the pan. Serve warm or at room temperature.

Corn Bread Loaf

My mum made this cornbread all the time when we were growing up and now I make it quite a bit as well. It slices perfectly, is really moist and is a little different from other cornbread because it is filled with corn kernels. Our dog Brinkley loves it too:)

1 ¼ cups unbleached flour- plus extra for dusting the pan

1 ¼ cups cornmeal

½ cup sugar

1 teaspoon baking powder

½ teaspoon salt

2 large eggs

½ cup melted butter

1 cup milk

1 cup frozen corn, thawed

1. Preheat the oven to 350 degrees. Butter and flour a 9 X 5 inch loaf pan.
2. In a large bowl thoroughly combine the flour, cornmeal, sugar, baking powder, and salt.
3. Beat the eggs in a medium-size bowl. Beat in the melted butter and milk. Pour into the flour mixture and stir just until evenly moistened. Stir in the corn. Scrape the batter into the prepared loaf pan.
4. Bake 15 minutes. Lower the heat to 325 degrees and bake 1 hour more, or until a knife inserted in the centre of the bread comes out clean. Let the loaf cool in pan for 15 minutes before removing it. Cool on a wire rack until warm or at room temperature before slicing, at least 1 hour.

Three Sisters Stew

This recipe is a variation of the “Three Sisters at Four Corners Stew” from the Moosewood Cookbook.

In Native American mythology squash, corn, and beans are known as the “three sisters”. The three together are delicious and so healthy!

Ingredients

3 or 4 cups peeled and cubed butternut squash

3 cups chopped onions

3 tablespoons olive oil

1 fresh chile minced

5 garlic cloves minced

1 stick celery chopped

2 carrots chopped

1 teaspoon salt

ground pepper to taste

1 cup vegetable broth

2 tablespoon masala spice mix

1 teaspoon chili powder

1 teaspoon dried or fresh thyme (more if fresh)

2 cups chopped fresh tomatoes or 1 can tomatoes

3 cups or cooked black beans or 2 cans black beans

2 cups fresh or frozen corn kernels

grated sharp cheddar cheese (optional)

chopped fresh parsley (optional)

Method

1. In a large soup pot on high heat, cook the squash and onions in oil for 5 minutes, stirring constantly. Add the celery, carrots, chiles, garlic, salt, black pepper, and vegetable broth, lower the heat to medium, cover and cook until ingredients start to soften, about 5 minutes.
2. Stir in masala mix, chili powder, thyme, tomatoes, black beans, and corn. Cover and cook, stirring frequently, until the vegetables are tender, about 20 minutes. Serve topped with parsley and grated cheese, if desired.

Variations:

Instead of black beans use edamame, red, pinto, kidney or other beans.

It’s also good with ½ chopped olives. Use water instead of vegetable broth to reduce salt if adding olives.

Baker's One Bowl Brownies

These brownies are gooey and rich! I got the recipe from the inside of the Baker's semi-sweet chocolate squares box. I made a few changes to make them a little more fudge-like and they turned out perfectly.

Ingredients

4 squares unsweetened chocolate chopped
3/4 butter
2 cups granulated sugar
3 eggs
1 tsp vanilla
3/4 cup flour
1 cup coarsely chopped pecans (roasted first)

Method

1. Lightly grease

8 X 8 baking pan.

2. In a double-boiler melt chocolate. Then add butter and melt as well.

3. Stir sugar into chocolate until well blended; mix in eggs and vanilla.

4. Stir in flour and nuts, spread in pan.

5. Bake in preheated 350 F oven for 35 mins or until done. Do not overbake. Cool completely.

Potage aux Tomates

I learned how to make this simple and delicious soup from Gisele Kassen, my friend Annah Kassen's mother. She had us over for a cooking class and this was one of the appetizer dishes. I have made it about 10 times since then!

Ingredients

4 tbsp butter
2 onions
4 cloves garlic
1 stick celery
1 can high quality whole tomatoes (I recommend Angelos- easy to purchase if you live in Vancouver or Salmon Arm:) See previous post).
1- 2 tbsp flour
2 cups vegetable broth
1 tbsp fennel seeds
1 tsp rosemary seeds
salt and pepper to taste
cayenne pepper

Method

Heat butter over stove on medium heat. Add onion and saute for about 5 mins. Add herbs and salt and pepper. Add garlic and celery and saute for about 5 more minutes. Add tomatoes and crush with a mash potato crusher. Sprinkle flour on top when mixture is bubbling and mix well. Add vege broth and bring to a boil. Then simmer for about 20 minutes. Let cool a little and then put all of the soup in the blender. Serve soup with a sprinkle of cayenne pepper in each bowl.

Enjoy!:)

Mum's Whipped Cream Cake

My mum gave me the recipe for this cake, which I think she clipped from a newspaper at some point. I have had trouble making white cake in the past (didn't turn out light and fluffy) but so far this recipe has been foolproof. It is tender and the light crumb and crunch cinnamon topping really makes it. I always serve it with strawberries (or whatever fruit is in season) and whipping cream to make it into strawberry/peach or other fruit shortcake.

Cake:

1 cup whipping cream
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Topping:

2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease an 8-inch square cake pan.
Sift together and stir the flour, baking powder and salt.
Whip cream until it holds firm peaks when the beater is lifter out of the bowl. Add the eggs one at a time, beating well after each addition. Add the 1 cup of sugar and the vanilla and beat until combined.
Stir in the flour mixture until blended.
Pour the mixture into the prepared pan and bake in the preheated oven for about 35 minutes, until a test inserted into the centre comes out clean.
While cake is baking, stir together the topping ingredients. When the cake is baked, remove from the over and place on a rack. Sprinkle the topping over the cake and cool completely.

Polenta Casserole with Winter Squash and Greens from the Moosewood Cookbook

This recipe is straight from the Moosewood Cookbook. I would be surprised if anyone didn't love this dish! Nice way to use kale too.


Polenta Layer
2 1/2 cups water
2/3 cup whole grain cornmeal
2 sun-dried tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup sharp cheddar cheese

Greens Layer
2 tablespoons olive oil
3 garlic cloves, minced or pressed
8 to 10 cups stemmed and chopped kale or collars
1/4 cup water
1/4 teaspoon salt

Squash Layer
1 1/2 mashed or pureed winter squash
1 large egg, beaten
1/4 teaspoon salt
Generous pinch of ground black pepper
2/3 cup grated sharp cheddar cheese

1. For the polenta layer: Bring the water to a boil in a heavy saucepan and whisk in cornmeal. Add the sun-dried tomatoes, salt, and thyme and cook on low heat, stirring often, until the polenta is thick and cream, about 10 minutes. Stir in the cheese. Pour unto a lightly oiled 8-inch square baking pan and set aside.

2. For the greens layer: In a soup pot on medium heat, warm the oil. Add the garlic and cook briefly, stirring constantly. Add the chopped greens, water, and salt. Cover and cook, stirring occasionally, until the greens are tender but still bright green , about 10 minutes. Drain and add more salt to taste. Spread the greens over the polenta.

3. For the squash layer: In a bowl, stir together the squash mixture over the greens and sprinkle the rest of the cheese on top.

4. In a preheated 350 degree oven, bake uncovered for 36 minutes. Uncover and bake for 10-15 minutes more, until golden and set. The casserole will be easier to servie if you let it sit for 5-10 minutes before cutting.

Chocolate chip cookies with dates and oatmeal

 This recipe is from the Canadian Living Magazine, July 2006. The changes I made the recipe below was to add dates, extra chocolate chips, and roasted nuts, and to put the cookie dough in the fridge for 3 hours before baking. They are really good cookies! I much prefer them to the basic chocolate chip cookie recipe on the back of the Chipits package.

Ingredients

• 2/3 cup (150 mL) butter, softened
• 1 cup (250 mL) packed brown sugar
• 1 egg
• 2 tsp (10 mL) vanilla
• 1-1/2 cups (375 mL) large-flake rolled oats
• 1 cup (250 mL) all-purpose flour
• 1/2 tsp (2 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1 & 1/2 cups (375 mL) milk chocolate chips
• hand-full of chopped dates soaked for about five minutes in boiling water to soften 
• 1/2 cup roasted hazelnuts (optional)

• Preparation

  Line rimless baking sheets with parchment paper or grease; set aside.
  In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips and dates.
  Put cookie dough in fridge for several hours or overnight until it hardens. This will help to prevent the cookies from spreading out becoming crispy on the sides rather than nice and chewy.
  Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool.  
  
  (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
  
   

Spanakopita

I got this recipe from allrecipes.com. It's really really good! I added extra garlic and extra ricotta cheese.

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Kale Chips

These are so good! I did not expect them to have such a delicious flavor and texture.

Ingredients

• 1 bunch kale
• 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 pinch sea salt, to taste

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
3. Put the kale pieces into a bowl. Mix oil through with your hands until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves and mix. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 20 minutes. Season with salt and serve immediately.

Baked Beans With Poached Eggs and Roasted Yams

This recipe is loosely based on one I found on allrecipes.com. It turned out so well! They have a yummy old-fashioned baked bean flavour and are quite simple to make although the simmering and baking of the beans takes some time. I got the idea to serve these with poached eggs and roasted yams from Cole's brother Trent. Such a delicious combination!! 

 

Ingredients

• 2 cups black beans
• 1 onion, finely diced
• 3 tablespoons molasses
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dry mustard
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar

Directions

1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Roasted Asparagus and Cheese Tart

This recipe is from the April 2012 Canadian House and Home Magazine. Cole and I made it this weekend and everyone really liked it! This recipe makes two tarts, enough to serve a crowd. 

1 1/2 lb (1 large bunch) medium-sized asparagus, rough stalk ends snapped off

1 tbsp olive oil

Kosher salt and cracked pepper to taste

Zest of one lemon

2 sheets puff pastry (thawed according to package directions)

1 pkg Garlic and Fine Herbs Boursin cheese

1 cup grated gouda cheese

1 eggs, beaten with a touch of water to make an egg wash

2 tbs torn fresh mint leaves

1. Preheat oven to 400 F.

2. In a bowl, toss asparagus with olive oil, salt and pepper, and lemon zes. Set aside. 

3. Roll out 2 sheets and thawed puff pastry on 2 pieces of parchment paper, creating 2 large rectangles, about 1" from the edge to create a border. Place each pastry rectangle and its parchment paper on separate baking sheets. using a fork, poke holes all over pastry within the border, so that this part of dough will remain flat during cooking while the border puffs up. Lightly brush egg wash over the whole piece of pastry.

4. Crumble 1/2 package of Boursin cheese within the border of each tart, then sprinkle 1/2 gouda on top of each. 

5. Arrange asparagus in single layer evenly over the cheese on each tart and lightly brush egg wash.

6. Bake until asparagus is tender and pastry is golden brown, about 20 to 25 minutes. Sprinkle each tart evenly with mint leaves. Let cool slightly before slicing into squares. Serve warm or at room temperature. 

Chewy Chocolate Chunk Oatmeal Cookies

 This recipe comes from Allrecipes.com although I changed it a little. I liked these cookies but found them a bit too salty. I recommend using unsalted butter.

 

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup roasted chopped walnuts
• 1 1/2 cups roughly chopped semi-sweet chocolate

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delux Macaroni and Cheese

Don't be afraid to add too much cheese! I didn't measure exactly and I didn't end up adding enough. It was a bit less moist than it should have been.

•  1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container creme fresh
• 1 (8 ounce) container sour cream
• 1/2 cup cream cheese
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted or olive oil
• 2 onions
• 4 cloves garlic
• 1/2 cauliflower florets

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. 
2. Saute onion and garlic in butter. Add cauliflower florets with about half a cup of hot water from the water used to boil the pasta. Add cream cheese until it melts through.
3. In 9x13 inch baking dish, stir together macaroni, onion and creme cheese mixture, shredded Cheddar cheese, creme fresh, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter or olive oil. Sprinkle topping over macaroni mixture.
4. Bake 30 to 35 minutes, or until top is golden.

Simple Red Lentil and Spinach Soup

This soup is easy to make and really healthy.

Ingredients

3 tbsp olive oil
2 tbsp butter
2 cups rinsed dry red lentils
2-3 cups water or more as needed
2 onions
8 cloves garlic
3 carrots
one bag of spinach
salt and pepper to taste
cumin and cumin seeds to taste
coriander to taste
2 bay leaves
1 tbsp ketchup
1 tbsp soy sauce

Method

Saute onions in olive oil and butter. Add garlic and carrots, saute for five-ten minutes. Add lentils, water, salt, pepper, bay leaves, cumin seeds and powder and coriander. Bring to boil and then simmer about 45 minutes. Lentils will expand as they cook so you may need to add more water. When lentils are cooked add ketchup, soy sauce, and spinach. Once spinach is cooked let cool before blending soup in batches.

Chocolate fudge

This is the Carnation Famous fudge recipe. I have cut and pasted the recipe below. The only change I made was to use half semi-sweet chips and half milk chocolate chips. I liked this fudge but not as much as the maple walnut fudge but this one is very hard to beat! (see previous post).The texture of this fudge wasn't quite as nice and definitely not as good for wrapping up and giving away because it is so soft.

From the Carnation website....This is a very simple fudge recipe using evaporated milk, marshmallows, and chocolate chips that brings raves. It is a classic candy recipe that is often requested. Instructions are also given for butterscotch and mint flavors.

Ingredients:

• 2 Tablespoons butter or margarine
• 2/3 cup evaporated milk
• 1-1/2 cups granulated sugar
• 1/4 teaspoon salt
• 2 cups (4 ounces) miniature marshmallows
• 1-1/2 cups (9 ounces) semisweet chocolate chips
• 1/2 cup chopped pecans or walnuts, optional
• 1 teaspoon vanilla extract

Preparation:

Combine butter or margarine, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil stirring constantly for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, chocolate chips, nuts, and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into a foiled-lined 8-inch square baking pan. Chill until firm.

Milk chocolate fudge: Substitute 2 cups milk chocolate chips for semisweet chocolate chips.

Butterscotch fudge: Substitute 1-2/3 cups butterscotch-flavored chips for semisweet chips.

Mint chocolate fudge: Substitute 1-1/2 cups mint-chocolate chips for semisweet chips.

Yield: 3 dozen pieces