“Puree the blueberries and it makes a jam with a jelly like consistency .” INGREDIENTS 4 1/2 cups crushed blueberries (just under 2 litre container) 2 tablespoons lemon juice 7 cups granulated sugar 1 tablespoon butter 2 pouch certo liquid pectin DIRECTIONS Wash jars. Sterilize jars in stove at 250F for 20 minutes. Put lids… Read more »
Scrumptious Pancakes
“Soy milk gives pancakes a slightly sweeter taste than regular milk.” INGREDIENTS 1 1/2 cups flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups soy milk 3 tablespoons unsalted butter, melted 2 large eggs 1/2 teaspoon vanilla (optional) blueberries, strawberries, bananas, melon DIRECTIONS Whisk together flour, sugar, baking powder… Read more »
French Toast
“While we enjoy French Toast for breakfast or lunch, in France they serve it for dessert and call it pain perdue or ‘lost bread’ since it was a way to use up stale bread. Use a white fluffy bread for best results — we like to use soft crust italian or french bread sliced about… Read more »
Breakfast Oatmeal Blast
“Breakfast Oatmeal Blast makes a healthy breakfast, lunch or afternoon snack.” INGREDIENTS 1 tablespoon almonds, slightly ground 1/2 cup yogurt, plain 1/2 cup low fat cottage cheese, plain 1 cup fresh strawberries, sliced 2 tablespoons quick oats, uncooked 1 teaspoon vanilla sugar to taste DIRECTIONS Chop almonds in food processor. Add yogurt, cottage cheese, stawberries… Read more »
Garlic Dijon Chicken or Pork Tenderloin with Side Pasta
“This is a great marinade for pork and makes an interesting sauce for a side pasta.” INGREDIENTS 1/4 cup olive oil 1/4 cup lemon juice 2 tablespoons grainy dijon mustard 2 to 3 garlic cloves, minced 1/2 teaspoon salt 1/3 teaspoon pepper 1 large pork tenderloin 1 300g box multigrain or whole wheat spaghetti DIRECTIONS… Read more »
Veggie And Herb Pasta
“Lot’s of thyme and mushrooms give this pasta a real rich flavour.” INGREDIENTS 500 grams fusilli 4 – 6 cloves garlic, minced 4 green onions, chopped 1 carrot, chopped 2 cups mushrooms, chopped 1 red bell pepper, chopped 3 tablespoons olive oil 1/4 cup chicken broth 4 tablespoons fresh thyme 1 teaspoon dried thyme DIRECTIONS… Read more »
Pumpkin Ravioli
“I’ve made this with fresh pumpkin puree but it works just as well with canned.” INGREDIENTS 1 15 ounce can unsweetened pumpkin puree 1/2 cup goat cheese 1 cup grated parmesan cheese 2 tablespoons fresh thyme 1 400-g package won ton wrappers 2 tablespoons olive oil 1 shallot, minced 1 clove garlic, minced 1/2 pound… Read more »
Penne With Cauliflower Sauce
“A great way to get the kids to eat more vegetables. Adapted from Pasta Harvest.” INGREDIENTS 500 grams penne 1 medium green cauliflower, cleaned but kept whole 3 tablespoons unsalted butter 1 tablespoon flour 1 cup milk, as needed salt & pepper 2 ounces prosciutto, minced 1 small onion, minced 1/2 cup chicken stock 4… Read more »
Pasta With Sausage, Peas and Onions
“We like this best with Johnsonville Bratwurst but any rich, savoury style sausage would work.” INGREDIENTS 500 grams penne 2 tablespoon olive oil 1 medium onion, chopped 4 bratwurst or other savoury flavoured sausage, skins removed 1/2 cup peas 1/4 cup milk pepper to taste grated parmesan for garnish DIRECTIONS Cook pasta al dente. In… Read more »
Pasta With Pesto Sauce
“There is nothing like pesto sauce made from basil straight from the garden.” INGREDIENTS 500 g whole grain linguine or spaghetti (see note below) 1 cup pesto sauce 2 tablespoons reserved pasta water Fresh grated parmesan cheese for garnish DIRECTIONS Cook pasta al dente. Before draining pasta reserve 2 tablespoons pasta water. Drain pasta. Add… Read more »