CELEBRATING MOTHERHOOD (with Ice Cream Sundaes)

     We invited my mom over for brunch to celebrate Mother's Day. After enjoying some awesome Sausage and Roasted Vegetable Frittata, Crispy Potatoes and a nice salad it was time for the main event - make your own sundaes. I made a batch of Maple Vanilla Coconut Ice Cream and a variety of toppings which included Maple Chocolate Sauce, Caramel Sauce, Cherry Sauce and Roasted Peanuts and Pecans. Mom went in for a classic Banana Split and I had numerous helpings of a Butter Pecan stylie sundae and kept it simple with just pecans and caramel sauce. Insanely good. I love my mom!

MAPLE VANILLA ICE CREAM

4 egg yolks

1/2 cup maple syrup

2 cans coconut milk (800 ml)

200 ml milk of choice (I used Coconut Dream Beverage)

1 Tbsp real vanilla extract

1 tsp sea salt

Method: In a bowl, whisk the egg yolks with maple syrup until well combined.

Combine the coconut milks in a saucepan over medium low heat and bring to a simmer. Gradually whisk into the egg mixture. Return entire mixture to the stove and cook over low heat, stirring often until the mixture is thick enough to coat the back of a wooden spoon. Let cool and then stir in the vanilla and salt. Place in the fridge until completely cold or overnight. Transfer to an ice cream maker and freeze according to manufacturers instructions.

CARAMEL SAUCE

from Daniel Walker's Against All Grain

1/2 cup honey

1 1/2 Tbsp palm oil shortening or butter or ghee

1/2 cup coconut milk

1/2 tsp sea salt

Method: Bring the honey to a low boil in a deep saucepan over medium high heat. Simmer on medium for 5-7 minutes, whisking occasionally. Remove from heat and carefully whisk in the oil, coconut milk and salt. Return to heat and continue to cook for 15 minutes. Serve warm or room temperature.

CHOCOLATE SAUCE

1/2 cup coconut oil

60 grams cocoa powder

1/2 tsp sea salt

1/2 tsp real vanilla

1/2 cup maple syrup

Method: Whisk all ingredients into a small saucepan and whisk and warm on medium heat until all the oil melts. Serve at room temperature.

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TAHINI TREAT

     After spending the last two weeks eating this awesome treat everyday (and sometimes two and three times a day) I've decided it is finally time to share the recipe with you. I'm warning you though, it is so good, and apparently very addictive. This should really come as no surprise to me though as I do recall being quite addicted to this yummy halvah I use to buy at the health food store years ago. I used to eat that stuff like it was going out of style too. I must have a thing for tahini. Luckily tahini is quite nutritious - for example it is a very good source of fibre, protein, vitamins and minerals including iron, magnesium, phosphorus, potassium, copper and manganese. It's good for your heart, it boosts nutrient absorption, it helps you burn fat, it fights cancer - it's a super food! But most importantly it tastes delicious and perfectly binds the fruit, raisins and hemp seeds together - making it spoonable and crazy yum.

TAHINI TREAT

1 apple, diced

1 banana, peeled and chopped

2 Tbsp raisins

3- Tbsp hemp nuts

about 3-4 Tbsp tahini

Method: Combine all ingredients and enjoy with a spoon.

BLACK FOREST BIRTHDAY CAKE

I know it's probably pretty obvious, but I love to bake. I especially love to bake birthday cakes. People really love it when you bake them a birthday cake too. It's a win-win situation. It's also pretty obvious that I am no vegan, but when I make chocolate cake I always use this recipe, which just so happens to be vegan - and seriously moist and delicious. It adapts really well to a black forest theme too when you slather it with coconut whipped cream and cherries. Yum.

BLACK FOREST CAKE

(makes one 6” layer cake)

¾ cup organic whole wheat flour

1 cup organic unbleached white flour

2 tsp baking powder

1 tsp baking soda

¾ cup organic cocoa powder, sifted

½ tsp sea salt

1 cup organic unsweetened coconut beverage

½ cup avocado oil

1 ½ cups local maple syrup

1 tsp organic apple cider vinegar

2 tsp pure organic vanilla

Method: Preheat oven to 350*.  Prepare two 6” round cake pans by greasing them with some oil and then lining with parchment paper cut into rounds.  Sift the flours, baking powder, baking soda, and salt together into a bowl.  Heat milk in a small saucepan over medium heat, and then stir in the cocoa powder until dissolved.  Whisk the oil, maple syrup, vinegar and vanilla into the cocoa mixture.  Stir the wet ingredients into to the dry.  Pour into prepared cake pans and bake in 350* oven for 45-60 minutes in cake pans and for 22 minutes in the cupcake pan.  Allow to cool on a  baking rack for 10 minutes before removing cakes from pans.  Cool completely before icing.

CHERRY FILLING

 5 cups frozen organic cherries

1/4-1/2 cup maple syrup

2-3 Tbsp organic corn starch

Method: Place the cherries and maple syrup in a saucepan over medium high heat. Dissolve the cornstarch in a bit of cold water and then stir into the hot cherries. Stir until it thickens to desired consistency. Cool and refrigerate.

WHIPPED COCONUT CREAM

1-2 14 oz cans full fat coconut milk

1/4-1/2 cup organic icing sugar or a bit of maple syrup

1/2 tsp vanilla

Method: Chill cans of coconut overnight in the fridge. Chill a large mixing bowl in freezer. Remove just the solid coconut cream on the top and leave the liquid behind for use in a smoothie or something. Beat for 30 seconds with a mixer then add sifted icing sugar and vanilla. Use immediately or refrigerate.

To assemble the cake: Use a serrated knife to trip the domed top off of each cake. Pour 3/4 of the cherry mixture on the bottom half and then top with some whipped cream. Place the second layer on top. Use the rest of the whipped cream to ice the cake, then pour the rest of the cherry mixture in the centre of the top of the cake. Sprinkle with shaved dark chocolate and gently press some on the sides of the cake too. Refrigerate to harden the icing a bit. 

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EASTER CHOCOLATE

     I spent the last month keeping my eyes peeled for the organic chocolate easter bunnies I buy every year for the boys. They were nowhere to be found. I searched online. I had scouts looking in Montreal. I had a tip that a health food store in the city was selling dark chocolate bunnies, but when I showed up hoping they had the milk chocolate versions too I discovered that even the (wax crayon-like) dark chocolate ones were sold out. So in addition to being unable to find organic chocolate easter eggs for our egg hunt (as usual), this year I even had no bunnies.
     It was time to take matters into my own hands. I picked up a stack of organic milk chocolate bars, a fancy new egg shaped candy mould, and some fancy foil wrappers for the eggs. I made my own.

     It's really ever so simple. You melt the chocolate in a double boiler, pour into lightly greased moulds, freeze for a few minutes, then pop them out. 

      Making the eggs was simple too - I just heated a saucepan on the stove, held the flat end of an egg on it until it melted a bit and then pressed another egg onto it really hard until it stuck. I have to say I was pretty darn proud of myself.

     Since I've been on an experimental no dairy, no gluten diet I decided I needed a chocolate treat to celebrate the Spring Equinox too. 

     This here is the one of the BEST desserts ever. I kid you not. 

CHOCOLATE PEANUT BUTTER PIE

Makes a 9" pie or tart pan

Crust:

1/2 cup organic unsalted roasted peanuts

6 Tbsp hemp seeds

3/4 cup coconut 

1/8 tsp sea salt

8 soft dates

1 1/2 tsp vanilla

1 Tbsp maple syrup (optional)

Method: Soak the dates for the caramel layer in hot water while you make the crust. Grease your tart pan or pie plate with coconut oil. Process just the peanuts into a coarse meal in the food processor. Add the hemp seeds, dates, 1/4 cup coconut and the salt and pulse until the dates are incorporated. Add the rest of the coconut, as well as the vanilla, maple syrup, and process until doughy. Press the dough into the pan.

Caramel Layer:

1 cup soft dated (about 11 - soaked in hot water for 15 minutes)

2 Tbsp organic unsweetened peanut butter

2 Tbsp coconut oil

1/2 cup almond or coconut milk

pinch of sea salt

Method: Drain the soaked dates. Puree them in a blender or food processor along with the rest of the ingredients. Spread onto the crust. Place in freezer for 15 minutes before adding the mousse.

Chocolate Mousse Layer:

1/2 cup full fat coconut milk 

2/3 cup dark or semi sweet chocolate chips

2 Tbsp peanut butter

2 Tbsp coconut oil

2 tsp vanilla

1/8 cup maple syrup (depending on how sweet you like it)

Method: Heat coconut milk until it is almost boiling. Pour into a bowl and whisk in the chocolate chips. Then add the rest of the ingredients. Pour onto the chilled caramel. Freeze until set and serve frozen.

DATE SQUARES

I had an urge to launch a Pop Up Bakery the other day, so I did. Basically I put the word out that I was offering Sourdough Bagels and Date Squares for sale in a few days and would meet people at the local farmer's market to deliver. So today was baking day. And here are the awesome Date Squares I made.

DATE SQUARES

This recipe makes one 3 L (13 X 9 X 2") rectangular baking dish of very thick date squares, or you can do what I usually do and make one large 3 L pan of them and a smaller 2 L (8 X 8 X 2") pan of thinner ones. Just be sure to make a bit more filling if you are making 2 pans.

1 1/2 cups organic flour 

(sprouted if you have it - I usually use a mix of whole grain and unbleached)

1 tsp baking soda

1 tsp sea salt

2 cups organic unsalted butter

2 cups organic coconut sugar

5 1/2 cups organic rolled oats

1 pound dates (more if making two pans)

water to cover

Method: Preheat oven to 325*. Put the dates in a saucepan with enough water to cover about half of the dates. Bring to a boil, then reduce and simmer the dates until water evaporates and dates can be stirred into a jam like consistency.

Combine the flour, baking soda, sea salt, sugar, and oats in a large bowl. Stir well to combine. Cut in the butter, and using both hands rub the butter into the flour mixture until very well combined. Press half of this mixture into the bottom of your pan(s). Spread with the date puree. Top with the rest of the oat mix and press gently. Bake in the oven for about 30 minutes. Let cool completely and then cut into squares.

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PUDDING

I am loving the fresh, whole, unpasteurized, un-homogenized milk that we've been enjoying lately.  There truly is nothing like real milk.  My favourite part is skimming the cream off the top and reserving it for my husband's morning coffee, or dreaming of the creamy soups or pastas I can make for supper.  Last week I made vanilla ice cream and was blown away by the butter yellow hue - all thanks to that gorgeous milk and our pastured, organic eggs.  It truly amazes me what a difference using high quality ingredients makes in the kitchen.  The simplest of recipes become works of art when you are using the absolute best, wholesome, and nutritious raw materials.
We have a surplus of eggs around here so I thought I'd treat the family to some good old fashioned pudding, with a maple twist.

CHOCOLATE MAPLE PUDDING

2/3 cup real maple syrup

1/4 cups organic cornstarch or arrowroot powder

1/4 tsp sea salt

1/3 cup organic cocoa powder

2 1/2 cups whole milk, preferable raw and/or unpasteurized

4 egg yolks, preferably from pastured/organically fed hens

2 Tbsp unsalted butter, cut into pieces

1 tsp organic vanilla extract

Method: Place a fine-mesh sieve over a medium sized bowl; set aside.  

In a medium saucepan (not on the stove) whisk together the cornstarch, cocoa powder, and salt.  Very gradually, whisk in the milk, and then the egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.  Reduce heat to low, and whisk for one more minute.  Remove from heat, and quickly pour through the sieve into the bowl.  Stir in butter and vanilla.

Pour into pudding bowls and chill in the refrigerator for at least 3 hours and up to 3 days.  

TODAY'S TWEETABLE: The simplest of recipes become works of art when you are using the absolute best, wholesome, and nutritious raw materials @KeepingItRealNL

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BLUEBERRY BIRTHDAY CAKE

My son asked for a blueberry cake this year.  Previous attempts at fruit based birthday cakes have been colossal flops, so I figured I'd do it a bit differently this time and opt out of icing.  What we have here is more of a coffee cake with an awesome maple walnut crunch topping.  Definitely my kind of cake, but lets hope the 7 year old thinks it's great too.

BLUEBERRY CAKE with Maple Walnut Crunch

2 1/2 cups sprouted spelt flour

3 tsp baking powder (aluminum and GMO free)

1/8 tsp sea salt

1/4 cup organic vegetable oil

1/2 cup local maple syrup

1 tsp pure organic vanilla extract

1/2 cup water

1/2-2/3 cup organic milk

1 1/2 cups organic wild blueberries
Topping:
4 Tbsp organic coconut sugar
1 Tbsp maple syrup
3 Tbsp walnuts, minced
generous pinch of cinnamon
2 Tbsp organic vegetable oil

Method:  Preheat oven to 350*.  Grease and line a 9" round cake pan with parchment paper.  

Sift together flour, baking powder and salt into a bowl.  Whisk oil, maple syrup, vanilla, water and milk together in a bowl.  Stir the oil mixture into the flour mixture, mixing until smooth - do not overmix.  Gently fold in berries.  The batter should be thick, not runny.  Add more milk if needed.  Spoon into pan.  Combine topping ingredients in a small bowl.  Sprinkle onto cake.

Bake on centre rack for 40-45 minutes or until a toothpick comes out clean.  You may need to cover with foil to prevent top from burning.  Cool cake in pan for 10 minutes before turning out of pan and cooling on a wire rack.

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CHOCOLATE COCONUT ICE CREAM

True story.  I'm at the grocery store the other day picking up a few things in preparation of my son's 7th birthday party.  I'm at the checkout line when a charming older man strikes up a conversation about the weather (of course), which led to a discussion about maple syrup making.  Turns out he lives off the grid and taps his own sap and cans the maple syrup.  The cashier is ringing me through and I decide to stick to only spending what I actually have in CASH (bizarre I know!)  This inevitably means I have to remove a few items from my bag, which unfortunately included a wee carton of coconut ice cream.  My new friend then offers to pay for my ice cream, which I gratefully decline.  So, before you know it, I'm at home digging cans of coconut milk out the cupboard and making (even better) chocolate coconut ice cream for the party.  I left the supermarket without ice cream, but happy about the generosity of kind strangers, and the homemade version we ended up with instead.

CHOCOLATE COCONUT ICE CREAM

2 cans organic coconut milk (full fat)

1 tsp organic vanilla extract

1/2 cup local maple syrup

4 organic egg yolks

6 oz organic semi-sweet chocolate chips

1/4 cups organic cocoa powder

1/2 cup organic milk (almond, goat or cow)

Method:  In the top of a double boiler over medium heat, melt chocolate chips.  Gradually whisk in cocoa powder until smooth.  In a bowl whisk egg yolks and maple syrup.  In a medium saucepan over medium-low heat, bring coconut milk and milk to a simmer.  Gradually whisk into the egg mixture.  Return the mixture to the saucepan and stir in the chocolate.  Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon.  Do not boil.  Let cool to room temperature.  Stir in vanilla and refrigerate overnight.  Stir cream mixture.  Transfer to an ice cream machine and freeze according to machine directions.  To serve, let sit at room temperature for 20 minutes until it is soft enough to scoop.

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30 Days of Real Meals- #6 and #7 Whoops!

Sorry about missing a day there!  It just totally skipped my mind that I wanted to post for day #6.  Some relatives were coming over to visit so I figured it was a good a time as any to whip up another batch of turkey stock with the leftover bird waiting patiently in the freezer.  I made a big pot of Turkey-Vegetable Soup and served with some nice bread, brie, smoked mackerel, and olives.  For dessert we enjoyed one of our favourites - Apple Crisp.  Great family, delicious food.

I just have to warn you, I made this without measuring anything, and I was also cooking for 9 people, so allow your intuition to guide you with this one.

TURKEY VEGETABLE SOUP

1 large organic onion, chopped

1 Tbsp organic coconut oil

4 cloves organic garlic, minced

2 organic carrots, chopped

1/4 organic butternut squash, peeled and chopped

1/2 organic rutabaga, peeled and chopped

2 organic celery, chopped

1 cup cooked organic swiss chard, chopped

2 cups chopped organic string beans

1/2 bottle organic pasta sauce

2 cups cooked organic turkey or chicken pieces

sea salt and pepper

kelp flakes

organic bay leaf

organic turkey or chicken stock

Method:  Saute the onion, carrots, celery, squash, and rutabaga in a large soup pot in the coconut oil over medium heat until soft.  Pour in enough stock to make the soup the consistency you like.  Add the rest of the ingredients and allow it to simmer for about an hour.  Serve seasoned with salt and pepper to taste.

APPLE CRANBERRY CRISP

8 organic cortland apples, peeled and sliced thinly

1/2 cup organic or wild cranberries

juice of 1/2 an organic lemon

5 tsp organic ground cinnamon, divided

2 Tbsp sprouted organic spelt flour

water or organic apple juice

2 2/3 cups organic quick rolled oats

1 cup sprouted organic spelt flour

1 tsp sea salt

1 cup organic coconut sugar

1 cup organic unsalted butter

Method:  Preheat oven to 375*.  Toss the apples and cranberries with the lemon juice, 2 tsp cinnamon, and 4 Tbsp spelt flour. Place them into a 9"X 13" baking dish, and pour in just enough apple juice or water to cover the bottom of the pan.

     Mix the oats, 1 cup flour, sea salt, sugar, and butter in the now empty bowl.  Use a pastry cutter or your fingers to combine the butter into the dry ingredients, until it forms a coarse meal. Press lightly onto the apples.  Bake for about 25 minutes or until apples are soft.    

Tonight I kept it simple by serving pasta.  One of my favorite methods for making pasta is adding whatever vegetables I have in the fridge right into the pot while the pasta is almost done cooking.  Tonight that included cauliflower, shredded carrot, and frozen green beans (remnants of our summer garden).  Add a can of wild salmon, drizzle with lots of extra virgin olive oil, salty butter, a bit of umeboshi vinegar, and lots of fresh garlic.  Oh, and of course, LOTS of grated fresh romano cheese.

WILDCRAFTING: Blueberries

I paid a visit to my favorite wild blueberry picking spot on my way into the city the other day and was very happy to discover that the time for picking is now.  I had fantasies of a quiet morning in solitude foraging for blueberries, but my plan was foiled.  My son was desperate to come along to "Blueberry Land", and so he did.  

He was really cute with his little bucket in hand as I heard the little "dip, dip" of his harvest hitting their mark.  The novelty of actually doing any picking lasted about 30 minutes, and then her transformed into the blueberry monster who ate every berry he came across.  At two and half hours he was ready for home, but I was frantic.  I couldn't stop tipping my bucket of berries over!  Picking little tiny blueberries off the ground is very tedious and disheartening work.  Alas, a good portion of my harvest has now become compost on the forest floor, but I did manage to salvage enough to make one, delicious, and I mean delicious, pie.  Note to self:  always use a container that has a wide base that won't tip over when picking blueberries.  My husband also informed me that I could always do it like his dad does - use a little sour cream container for the active picking, and when it gets full, dump it into a larger, lidded container.  Good idea.

Please note:  berry picking is not for the "instant gratification" type of individual.  It takes a long time to pick berries (and sometimes your bucket tips over).  Then you have to bring them home and clean them and remove all the leaves, dirt, and debris (especially if you had to pick them up off the ground after spilling them) which is kind of hard.  But I do have a quick cleaning tip - place berries in a bowl of water, swirl and strain.  Then pick up small handfuls of berries, pick out any large chunks of debris and then dump the handful of berries in a bowl.  Little bits of dirt and leaves will remain stuck to your hand, simply wipe off on a towel and repeat.

WILD BLUEBERRY PIE

1 double crust recipe for pastry dough

4 cups wild blueberries

4 Tbsp organic cornstarch

1/4 cup local maple syrup

1 tsp organic lemon juice

Method:  Preheat oven to 400*.  Place the berries in a large bowl.  Using a potato masher, squish 1/4 of the berries to release some juice.  Stir in the cornstarch, maple syrup and lemon juice.  Let rest while you prepare pie crust in pie plate.  Pour in filling, cover with other crust and then bake at 400* for 20 minutes, then reduce heat to 350* and bake for about 20-30 minutes or until crust browns slightly.

ULTIMATE CARROT CAKE

Carrot cake is definitely one of my all time favorite cakes.  I like it so much I even made it for my wedding.  So, as you can imagine, I was pretty glad my son chose it as the cake he wanted for his fourth birthday this year.  Scott was disappointed when the chocolate cake initially chosen was suddenly changed to carrot.  No, I did not coerce or bribe him to pick it (although Scott thinks I did.)  Don't worry Scott, I promise to make you chocolate cake for your birthday!  

I thought I would do things a little differently to my awesome carrot cake recipe in an attempt to make it even more awesome.  The night before baking day, I mixed the buttermilk and spelt flour so the enzymes in the milk could begin to predigest the grain, making it healthier and easier for us to digest.  Now I have to admit, I was apprehensive because I wasn't sure how it would turn out and I didn't want to have to make it twice.  Now I know you are all sitting on the edge of your seats, wondering how it went.  Well, it was fantastic!  I mean, really good.  Like, I ate 4 pieces good.

ULTIMATE CARROT CAKE

1 cup organic light spelt flour

1 1/2 cups organic whole spelt flour

1 cup organic buttermilk

1/2 Tbsp baking soda

1/2 tsp sea salt

3 organic eggs

1/2 cup organic sunflower oil

1/2 cup local maple syrup

2 tsp organic pure vanilla extract

3/4 cup organic crushed pineapple, drained really well

2 cups shredded organic carrot

3/4 cup organic unsweetened shredded coconut

1 cup chopped organic walnuts (optional)

Method:  Combine the flour and buttermilk in a bowl and stir to combine well.  Cover with a lid and let sit at room temperature overnight or for at least 12 hours.

     The next day, preheat oven to 350* and butter 2 round baking pans or one rectangular one and then line with parchment paper.  In a bowl, whisk to combine the eggs, oil, maple syrup, vanilla, baking soda, cinnamon and sea salt.  Pour into the bowl of the soaked flour and using the paddle attachment on your mixer, stir until well incorporated.  Then by hand, stir in the carrot, coconut, pineapple and walnuts.  Pour the batter into the pans and bake for about an hour or until a tester inserted in the centre comes out clean.  Let cool in pans for 10 minutes, then remove and allow to cool.  Frost and serve.

MAPLE CREAM CHEESE ICING

1/2 cup unsalted butter, room temperature

250 g organic cream cheese, room temperature

1/4 cup local maple syrup

1 tsp pure organic vanilla extract

Method:  Cream the butter and cream cheese together.  Then add the maple syrup and vanilla, beat until creamy.  Ice on a cooled cake.

HEALTHY HALLOWEEN

I've been dying to make these treats for Halloween.  Believe it or not, you can make Caramel Corn that won't give your dentist or your naturopathic doctor a heart attack. That's because it's made using brown rice syrup which is gentler sweetener that actually requires your body to take a bit more time to digest than refined sugar.  Which is a good thing.   I can't stop stuffing myself with the candy corn.  While this healthier twist on a traditional treat may not be appropriate for doling out to trick or treaters, it is a definite must try for the family and close friends at this special time of year.  Welcome Ancient Ones!  Happy Samhain!

 

CARAMEL CORN 

Candy corn is a festive seasonal confection that is easy to make.   I am 

especially pleased to say that this recipe won’t rot your teeth. 

8 cups popped organic popcorn kernels– about 1/2 cup dry 

2 tablespoons organic coconut oil 

1/2 cup organic brown rice syrup 

1/4 cup organic almond or peanut butter 

1 teaspoon vanilla 

Heat ingredients in a saucepan until liquefied, about 5 minutes. 

Stir until well blended.  Slowly pour mixture over popcorn while mixing.  

Let cool and enjoy, or then transfer the popcorn mixture to a glass baking 

pan and bake in the oven at 350 degrees.  Be careful not to scorch it– check 

every 3 minutes or so until slightly browned and crunchy. 

MAPLE CRANBERRY BREAD PUDDING

If you haven't already noticed, I tend to bake a lot.  It appears I have a bit of a sweet tooth!  So here I go again, posting another recipe for a dessert.  I'm still making my way through that bag of wild cranberries in my freezer, so I made a delicious bread pudding sweetened with my ultimate favorite thing, maple syrup.  Good thing we had a pint of Rice Dream Vanilla frozen dessert in the freezer, because if there is one thing that this bread pudding screams for, it's vanilla ice cream.  I've got to be honest, this dessert is really good.  So good, I had three helpings.  Seriously.  

MAPLE CRANBERRY BREAD PUDDING

8 ounces thinly sliced organic bread (I used the the Boulangerie la Vendeenne's Organic Spelt bread leftover from lunch)

organic butter

2 cups organic whole milk 

2 organic eggs

2/3 cup local maple syrup

1/4 tsp pure organic vanilla extract

1/4 tsp sea salt

1 cup local wild cranberries

Method:  Preheat oven to 350*.  Butter a 2 quart baking dish, set aside.  Bake the bread on a cookie sheet until it is dry, about 12 minutes.

     In a bowl, whisk the milk together with the eggs, maple syrup, vanilla and salt.  Tear the bread into chunks and add to the bowl, along with the cranberries, stir until the bread is coated and begins to soak up the milk.  Pour the bread into the baking dish.  Let stand at least 10 minutes, or in the fridge until you are ready to bake it.

     Dot the surface of the pudding with little dabs of butter, and bake about 30 minutes.  

DAYS OF HARVEST

The fields and orchards are being harvested, and we are fully celebrating and enjoying the bounty.  As I previously mentioned, I was up to my armpits in tomatoes this week, and so I made 29 jars of homemade salsa and ketchup.  Canning is one of those things that makes a huge mess in your kitchen and totally exhausts you.  By the end of it you really start to wonder why you do these things, and then you turn around and look at jar upon jar of ruby goodness and can't help but feel pretty darn proud of yourself.  Besides, you have a whole year to recover before you do it all over again.  I've already cracked open a bottle of the salsa for breakfast burritos, and ketchup for these awesome potato delights I like to call Flying Saucers.  I am sure someone else has already discovered that it is much easier to make baked french fries if you cut the potatoes into thin disc-like slices instead of frites, but anyway, I like to think I am somewhat innovative and created these.  They tasted awesome dipped into my homemade ketchup.

FLYING SAUCERS


organic potatoes
organic e.v olive oil
sea salt
organic pepper, ground

Method:  Preheat oven to 400*.  Slice the potatoes into 1/2" discs.  Toss in a bowl with olive oil, sea salt and pepper.  Bake in the oven until one side is golden, flip and bake until potatoes are cooked and they are browned.

Tomato massacre.

Loving the Vita Mix for perfect ketchup making puree.

SALSA

• 10 cups chopped organic tomatoes
• 5 cups chopped organic green and red peppers
• 5 cups chopped organic onions
• 2  cups chopped organic hot pepper
• 1 1/4 cups organic local apple cider vinegar
• 6 organic garlic cloves, minced
• 1/2 cup fresh organic cilantro, minced
• 3 tsp salt
• 1 (6 ounce) can organic tomato paste
• Method:  Combine all ingredients except tomato paste in a large sauce pot.  Simmer until it reaches desired thickness.  Stir in the tomato paste, and then ladle the hot salsa into sterilized jars, leaving 1/4 inch head space.  Wipe rims, seal and process for 15 minutes in a hot water bath.  

This week in mommy kindergarten we are honouring apples by singing about apples, doing fingerplays about apples, telling apple stories, painting and stamping with apples, drawing apple trees on chalkboards, and of course, eating apples!  This morning my son and I made an apple pie together which was a lot of fun, and a lot of yum.  He especially enjoyed using the apple corer/segmenter wheel.  When he tired of that he used my melon baller to dig holes in the flour.

I was so excited about the pie I even called Scott at work to tell him the good news.  Faegan was really proud of himself for making an apple pie too.  It is amazing how much more pleasant our days are together now that we have a nice rhythm going, and spending our mornings on planned activities.  I love it!

APPLE PIE

1 organic whole wheat pie crust

5-6 cups peeled, cored and sliced organic apples

1/4 cup local maple syrup, or more to taste

1/8 tsp sea salt

1 Tbsp organic corn starch

1/4-1/ 2 tsp organic cinnamon powder

1 Tbsp organic lemon juice

Method:  Prepare the pie dough and let it chill in the refrigerator while you cut and slice the apples.  Preheat oven to 450*.  Place the apple slices in a large bowl and toss with the maple syrup, salt, corn starch, cinnamon and lemon juice.  Remove pie dough from fridge and roll out the bottom crust.  Line a 9" pie plate with it and fill with the apples.  Roll out the other half of dough and cover the pie with the crust.  Prick it with a fork and cut a cross in the centre with a knife.  Bake the pie in the oven at 450* for 10 minutes, then reduce the heat to 350* and bake for 45-60 minutes.

RUSTIC RHUBARB TARTS with Lemon Cream Cheese

So the Real Women of Philadelphia contest is long over, but I don't think I posted my recipe entry for Rustic Rhubarb Tarts.  I still have lots of rhubarb growing in my garden and I am guessing I am probably not the only one.  I apologize for the dorky videos I made demonstrating me making all kinds of stuff with Philly.  I am not really into Philadelphia cream cheese at all.  I never buy the stuff, and in fact don't recommend you do either.  I just really wanted to win $10 000.  Considering Anna Olsen was the judge, I figured my best bet was to go all conservative too.  So, if you like the recipes I submitted to the contest, do me a favour and substitute some nice organic cream cheese, or, when appropriate, creamy goat cheese (chevre).  That is what I actually use in my kitchen.  I am really looking forward to filming some great footage of "things we do around my place" in the near future.  I learned alot filming these little suckers, and can't wait to refine my skills in the fine art of video blogging..

RUSTIC RHUBARB TARTS

1 pound organic rhubarb

1/3 cup local maple syrup, or more to taste

1/2 cup organic whole wheat flour

1/2 cup organic unbleached white flour

1/2 cup organic rolled oats

1 tsp sea salt

1/2 cup organic unsalted butter, chilled

3 oz organic cream cheese, chilled

1 organic egg yolk

2 tsp organic lemon zest

2 Tbsp local maple syrup

5 oz organic cream cheese, room temperature

Make the pastry dough: Place the flours, oats, and sea salt in the bowl of a food processor, and pulse to combine.  Add 1 egg yolk, 3 oz cold Cream Cheese, 1/2 cup cold unsalted butter, and process until the dough comes together, about 15 seconds.  

Pour the dough out onto your counter and form it into 6 equal balls.  Flatten each disc with the palm of your hand and place them in a covered container in the refrigerator and chill while you make the other components of the recipe.  

Make the rhubarb compote: Chop the rhubarb into small pieces.  Place them in a medium sized saucepan with the maple syrup and bring to a boil.  Reduce the heat and simmer until the mixture thickens to a thin jam like consistency.  Remove from heat and allow to cool. 

 Make the cream cheese filling: Place the 5 oz of room temperature cream cheese in the bowl of your mixer along with the maple syrup and lemon zest; mix until light and creamy.  

Roll out the dough: Remove the dough from the fridge and place a ball onto a lightly floured piece of parchment paper.  With a rolling pin, roll the dough out into a small circle that is 1/4" thick.  Leaving a 1" border, spread 1/6th of the cream cheese onto the dough.  Place a couple of spoonfulls of the rhubarb compote on top of the cream cheese.  Fold the edges of the dough over the filling, using your hands to shape and seal it gently.  Repeat this with the other 5 balls of dough.  Place the tarts onto a parchment lined baking sheet and bake in a preheated 375* oven for 40 minutes. Serve warm or at room temperature.

(PHALLIC) FUDGESICLES

Oh my.  The long anticipated purchase of the plastic free stainless steel popsicle moulds has morphed into a purchase gone bad.  Don't get me wrong, they are all that they promised to be in terms of providing a good alternative to plastic kitchen gadgets - well except for the fact that they come wrapped in plastic!  The thing is the design and shape of these popsicle molds are kind of odd, they look like, well, um, very phallic.  I feel so strange feeding these things to my son (and neighbourhood kids for that matter).  I ate one of them today for the first time, and I even felt weird sucking on the thing.  There is good news though - I have developed a recipe for healthier fudgesicles that taste awesome good.  I suppose I could always bring some to the next stagette I attend.....

FUDGESICLES

1/2 an organic avocado

1/2 can organic coconut milk

1 organic banana

1/4-1/2 cup local honey

1/4 cup organic cocoa powder

1/2 cup organic yogurt 

milk, kefir, or almond milk

additives: 2 Tbsp goji berries, 2 tsp bee pollen

Method:  Combine all ingredients a blender and puree until smooth.  Add as much milk as you need to keep the blade moving and to allow you to pour it out of the blender.  You want the blend to be thick, but thin enough to get it out!  Pour into popsicle molds and freeze for at least 6 hours.

SUMMER DAYS

After a very wet spring, I've been savouring each and every day of sunshine that has come our way.  The apple trees have blossomed, and now we watch and wait for the apples to grow.  The vegetable garden is full of greens in various stages of growth.  Scott has staggered the planting of salad greens and it is a delight to harvest fresh leaves each afternoon for our supper.  I pick from the larger plants, and watch the younger plants grow bigger each day.  As always, the arugula grew quickly and in abundance, and is now going to seed.  No wonder it's other name is rocket, that stuff shoots out of the ground and reproduces in a very short time.  

     Thank goodness our garlic plants have sprouted their scapes, because locally grown garlic is very hard to come by these days, and I can't live without garlic in my food.  They tasted very delicious in the garlic butter I drizzled on baby new potatoes at supper tonight. 

     As I was gathering fresh oregano for our chicken marinade, I harvested an extra bouquet of it for drying.  I can't believe how tall the oregano plants are this year!  To my surprise, I also discovered that my chamomile plants from last year must have self seeded, because my herb garden is full of lovely chamomile blossoms.  I am harvesting some of those for drying as well.  The bunches of herbs look so charming hanging in the most unexpected places in our kitchen.

I kept thinking I would wait until we had some guests over to use the nasturtium blossoms in a salad, but then I realized tonight was as a good at time as any.  They are in radiant full bloom in the garden.  The bees and butterflies are in abundance right now as well, dancing amongst the flowers.  The herb garden is so beautiful, a symphony of healing goodness.  I can't wait to get in there and do some serious weeding.  I'm not sure why, but the clover really seems to like the soil in the herb garden and are becoming a bit of an herbal threat. 

 

     I've also been having a lot of fun making frozen summertime treats for Faegan (oh let's be honest, I eat just as many of them as he does!)  I came across a really delicious recipe for Banana Cream Pops in a cookbook I took out of the library called Jam It, Pickle It, Cure It by Karen Solomon.  I adapted it a bit to omit the refined sugar and cumin!, (which I replaced with coconut sugar and cardamom) and we've been eating them non-stop all week.  I had to make an emergency trip to the supermarket to pick up some more bananas for another batch.  I am currently using some Baby Cubes with wooden popsicle sticks for molds, but certainly intend to invest in some stainless steel popsicle molds in the very near future.  I am also experimenting with Fudgsicles, which I have yet to perfect, but am enjoying nonetheless.  I will wait until they are awesome to share the results with you.  I hear that freezing pudding makes tasty treats, so I am going to try that next....

BANANA CREAM POPS

4 very ripe organic bananas

1 cup organic plain yogurt ( I was so excited to use our very own raw organic goat milk yogurt!)

1/2 tsp organic ground cardamom

1 tsp organic ground cinnamon

1 tsp pure organic vanilla extract

1/4 cup local honey

1/2 cup organic coconut sugar

pinch of sea salt

Method:  Combine all ingredients in a blender then pour into molds.  Freeze for at least 6 hours before serving.