June 2011 Recipes Guest Chef Lori Robb has provided us with a dessert recipe to use all the rhubarb that is coming from the garden and a salad that can be enjoyed by all including glutenintolerant diets. Rhubarb Surprise: Preheat oven to 375 F. I always cut the sugar to the lowest amounts. Also I add approximately 1/8 of ground flax seeds into the crust mixture. Really adds a nutty flavour. CRUST: 1 cup flour, 1/3 tsp salt, 1/4 cup margarine, 1/2 cup brown sugar 1/2 cup chopped nuts (walnuts, or pecans) optional, 1 tsp Vanilla Mix flour, sugar, salt and nuts, blend in margarine and vanilla. Line bottom of 13x9 pan with this crust mixture, bake for 10-15 minutes until light brown. Remove from oven. Set aside to cool. FILLING: 2-8 ounce packages of cream cheese, 1 tsp Vanilla, 1/2-3/4 cup white sugar, 3 eggs Beat cream cheese until light and fluffy. Mix in sugar and vanilla. Add eggs one at a time mixing well. Pour over cooled crust and bake at 375 F for 10-15 minutes or until set. Edges should be a light brown colour. TOPPING: 3 cups fresh rhubarb (chopped), 1/4 tsp cinnamon, 3/4-1 cup white sugar, 1/2 cup water, 1Tbsp cornstarch Cook rhubarb with other ingredients until thick and rhubarb is tender. Allow to cool and then pour over top of the cooled cream cheese layer. Can be served with whipped cream or ice cream. Serves 15. Pomegranate, Almond And Feta Salad: Can be served to four people as a small meal or six side salads for six. I scaled my recipe to half the portions of the current recipe. I didn t have a pomegranate, so I used watermelon, and it gave a nice sweet taste over all. The pomegranate is best with this salad. SALAD ½ cup (125 ml) water, ¼ cup (60ml) black Quinoa, ½ cup (125ml) sliced almonds, 4 cups (1L) baby spinach leaves, ¾ cup (185ml) crumbled light feta, ¼ cup (60ml) sliced red onion DRESSING 1 pomegranate, seeded, 3 Tbsp (45ml) red wine vinegar, 3 Tbsp (45ml) olive oil 4 tsp (20ml) honey, 1 tsp (5ml) Dijon mustard, salt and pepper to taste
Bring the water and Quinoa to a boil in a small saucepan. Reduce to a simmer, cover, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool. Preheat the oven to 350 F (180C). Spread the almonds on a baking sheet and toast in the oven for about 5 to 7 minutes, until they are fragrant and lightly browned. Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, Quinoa, pomegranate seeds, and toasted almonds evenly over the salads. Whisk the vinegar, oil, honey, and Dijon in a small bowl. Season with salt and pepper; drizzle the dressing over the salad(s) and serve. Linda s Recipes Crunchy Drop Biscuits (from Company s Coming) 3 cups flour, 2 tbsp. sugar, 5 tsp. baking powder, 1 tsp. salt ½ cup cold butter or margarine, 1 beaten egg, 1 cup milk In a large bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Make a well in center. In a small bowl beat egg. Add milk. Pour into well. Stir lightly to mix. Batter should be sticky. If not, add 1 tbsp. of milk at a time, until it is. Drop batter by teaspoonful on ungreased baking sheet. Bake at 425 F for 10 to 12 minutes or until edges are brown. Linda s Pear Muffins 2 cups flour, ½ cup sugar, 3 tsp. baking powder, ½ tsp. salt, 1 egg beaten, 1 cup milk, ¼ cup oil, 1 cup peeled, chopped pear, grated rind of one orange In large bowl mix together flour, sugar, baking powder, and salt. In small bowl, mix beaten egg, milk, oil, orange rind, and chopped pear. Make a well in the center of dry ingredients. Pour wet ingredients and mix until just moistened. Spoon mixture into 12 greased muffin tins. Topping: Mix 1 tsp. cinnamon with 3 tbsp. sugar. Sprinkle each muffin with a spoonful of topping mixture. Bake at 375 F for 20 minutes or until golden brown. Linda s French Toast 2 large eggs, 3 tbsp. milk, ¼ tsp. cinnamon, ¼ tsp. vanilla, 4 slices bread 1 tsp. olive or canola oil Whisk together eggs, milk, cinnamon, and vanilla. Heat large fry pan on medium heat. Add oil. Dip bread into egg mixture and gently place in hot oil. When bottom is golden brown and puffy, flip and cook the 2 nd side until brown as well. Serve hot with butter and syrup.
Wild Rice and Apple Salad (adapted from Peak of the Market) 1/3 cup uncooked brown rice, 1/3 cup uncooked wild rice, 1 ½ cups water 2 large apples, peeled and chopped, 3 sticks celery, sliced and chopped, ¼ cup shelled unsalted sunflower seeds, ½ cup dried cranberries and cherries, 2 tbsp. balsamic vinegar, 1 tbsp. olive oil, 2 tsp. liquid honey, 2 tsp. Dijon mustard, grated peel of one orange (optional), dash of garlic powder In a medium pot, bring water, wild rice, and brown rice to a boil. Reduce heat, simmer, covered for 40-45 minutes or until rice is tender. Transfer to large bowl, cover, and chill for 2 hours. Add apple, celery, sunflower seeds, dried cranberries, and cherries to rice mixture. Stir to combine. In jar with lid, combine vinegar, oil, honey, mustard, and garlic powder. Cover and shake well. Pour over rice mixture, toss gently to coat. Serve immediately or cover and chill for up to 4 hours. Note: I used parboiled brown rice that normally cooks in 15 minutes. I boiled the wild rice for 20 minutes, and then added the brown rice. All the liquid was absorbed after another 15-20 minutes. Nancy s Recipes BBQed Ribs no real recipe here but a good way to prepare ribs for either BBQing or for honey garlic ribs. In a greased roasting pan place slabs of ribs so they do not touch. In a small bowl and 1/3 cup canola or olive oil and for BBQing use 1 tbsp of Tex Mex Rub or any of your favourite flavours, add to oil and stir and blend well. If you do not want to flavour your ribs add oil and seasoned salt, pepper and garlic powder to make up at least a tbsp. Brush the ribs top and bottom with the oil and spice mix. Tent with foil and place in an oven that is at 295 F. Cook 4 kgs for at least 2.5 hours in the oven checking near the 2-hour mark to make sure the meat is drawing away from the bones. The slow baking makes the meat more tender than boiling in water and preserves the flavour. Reserve the stock left in the pan for your favourite 4 legged friend s stew or use in your own stock. Put ribs on the BBQ - baste with your favourite combination or your own BBQ sauce and grill until they are heavenly coated with sauce and are heated through or place in a clean pan and pour VH honey garlic sauce over the ribs and cook at 350 F basting until sauce is bubbly and thick. Beef Barley Soup (Good for Celiacs if you substitute buckwheat for the barley buckwheat has the same texture and similar flavour as barley so I quite enjoy it.) To make this soup buy some beef bones with a fair amount of meat on them. Simmer in a large pot of at least 6 litres of water. Add to this: two whole carrots, tbsp of parsley, 2 cloves of garlic, ¼ of large onion, 1 tsp of dried thyme, and 1 stalk of celery. Simmer on stove for at least 10 hours or until the bone ends are very soft and meat is completely soft. Let cool and then strain. When cool remove the meat from the bones or from the stock and chop to bite size pieces put aside. You can cool the stock in the fridge to remove any fat or if you desire leave the fat on it for a richer soup.
Use the entire stock and add the following: 4 cups diced potatoes, 3 cups sliced mushrooms, 4 cups coined carrots, ¾ of large onion diced finely, 1 ½ cup of diced celery, 1 ¼ cup pot barley (or buckwheat), 2 tbsp parsley flakes, ½ tsp thyme, salt and pepper to taste. When the vegetables are done and the soup is thick with the barley or buckwheat add the chopped meat from the bones. Test for seasoning; adjust accordingly and then serve. Beef And Corn Bake (Company s Coming) A recipe that could become a comfort food for younger children or teens. I substituted two packages of Japanese Udon Noodles and halved the recipe. It was actually better as a leftover dish. The original recipe is as follows. 2 lbs or 1 kg ground beef, 1 chopped medium onion, ¼ cup cooking oil or spray frying pan with cooking oil spray (less fat). Put the ground beef and the above ingredients in a frying pan and brown and crumbly. Reserve in a bowl. 12 oz or 341 ml canned kernel corn drained, condensed cream of tomato soup, 2 10 - oz cans or 2 284 ml. cans, 1 tsp. salt, ½ tsp pepper, 1 tbsp. ketchup Put corn, soup, salt, pepper, and ketchup into the same bowl as the meat and stir well to mix. Cooked noodles (your choice) 2 cups or 500 ml Prepare the noodles according to instructions; drain, then add to the corn, meat, and soup mixture. Pour into a 3 quart (31/2L) greased casserole. Sprinkle 1 cup (250 ml) grated cheese over the casserole top. Cover and bake in 350 F for 45 minutes; remove cover and bake until the cheese is melted and bubbly. Serves 6-8. Banana Bread (Company s Coming) I added a cup of vanilla yogurt to use up some of the yogurt in the fridge. Since I added some oat bran to the recipe ½ cup, there was no need to add extra flour. I also boiled raisins and added it to the loaf instead of nuts or you could also add chocolate chips. In a small bowel combine the following: ½ cup butter or margarine, 1 cup white sugar, 2 eggs, 1 to 1 ½ cup mashed bananas very ripe Cream the butter, then add sugar until well mixed, add eggs and beat until smooth then slowly add the bananas and mix well. In a large bowl: Add 1 ¾ cup unbleached flour, ½ cup oat bran (as discussed), 1 tsp baking soda, ½ tsp baking powder, ½ salt, 1 cup raisins or chopped walnuts. Stir well then slowly beat in the wet ingredients. Pour into a greased 9x5x3 pan and bake at
350 F for almost one hour watch closely at the end then remove once a toothpick comes out clean, after 10 minutes from the pan to a rack to cool. New Fashioned Oatmeal Loaf (Canada s Best Bread Machine Baking Recipes) I substituted the whole-wheat flour and white flour with spelt flour and also added ¼ cup ground flax seed. Here is the original recipe with my substitutions beside it. I baked this bread in the breadmaker and I haven t done that in a very long time. This breadmaker had a whole-wheat recipe setting so that is the one I used. 1 1/3 cup milk, 3 tbsp shortening add this to the breadmaker. Mix in a bowl or large measuring cup for easier pouring: 1 ¼ tsp salt, 3 tbsp. brown sugar, 1cup whole wheat flour, 2 cups all purpose flour (or 2 cups spelt flour and 1 cup unbleached flour), ½ cup quick-cooking oats, ¼ cup oat bran (or ground flax seed) Put well-mixed flour and other ingredients into the bread maker. 1 1/2 tsp bread machine yeast (or 1 tbsp yeast; for some reason I always double my yeast and have good results) Add yeast to the flour on top and set your breadmaker for the whole wheat bread cycle. Quilter s Recipes of the Month! Ann s Banana Loaf ½ cup butter at room temperature, ¾ cup sugar, 2 eggs, 1 cup flour, 1 tsp. baking soda ½ tsp. salt, 1cup whole-wheat flour, 3 large ripe bananas mashed, 1 tsp. vanilla, ½ cup chopped walnuts Preheat oven to 350 F. Grease a 9x5x3 loaf pan. Cream butter and sugar, add eggs one at a time, and beat well. Add dry ingredients to creamed mixture, mixing well. Fold in bananas, vanilla, and walnuts. Bake 50-60 min. Cool in pan 10 minutes then turn onto wire rack. Linda s Iced White Cookies ¾ cup sugar, ½ cup margarine, 2 small eggs beaten, ½ cup buttermilk, 2 cups flour, 1 ½ tsp. baking powder, ½ tsp. baking soda, ⅛ tsp. salt In large bowl, cream together sugar and margarine until smooth. Add eggs, then buttermilk. In separate bowl, whisk together flour, baking powder, baking soda, and salt. Mix wet and dry ingredients until blended and smooth. Using a small spoon, scoop teaspoonfuls of batter onto greased cooking sheet leaving about 2 between cookies. Bake at 350 F for 10-12 minutes, or until the edges of the cookies are golden. Remove to rack to cool. Icing: 2 cups icing sugar creamed with ½ cup butter. Add just enough milk to make a smooth icing. Ice each cookie, and sprinkle with coloured sugar if desired, or add a gummy worm!
Sigga s Turkey Tortilla Wraps Tortillas (whole wheat, white, sun dried tomato, veggie) Light Mayonnaise, Honey Mustard Roasted Turkey sliced thin, Romaine Lettuce Leaves, Tomato Slices Shredded Sharp Cheddar Spread the tortilla with light mayonnaise and honey mustard. Layer one half with turkey slices, lettuce, tomato and top with shredded cheese. Fold one end of the wrap towards the center, and roll the wrap starting with the filled half towards the other side. Rhubarb Crisp (Recipe from Joy of Cooking) 4 cups lightly sugared rhubarb, cut into chunks. Spread into a greased 9 x 9 square pan. Sprinkle with 2 tbsp. lemon juice. Topping: ½ cup flour, ½ cup brown sugar, ¼ cup butter, ½ tsp. salt, 1 tsp. cinnamon. Lightly work with a pastry blender or with the tips of your fingers until crumbly. Spread crumble mixture over the rhubarb. Bake at 375 F for 30 minutes. Serve warm with ice cream. Note: You can replace rhubarb with other seasonal fruit like apples, peaches, or cherries.