Gardening That Grows With Me
This is a layered casserole of potatoes, crisped leek and onion sausage, and onions in a wine sauce, topped with Gruyère. Ingredients 3 medium potatoes 2 leek & onion sausages from Sobeys (casings removed) 1 large onion, sliced pole-to-pole 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons all-purpose flour 2 cups chicken broth ½… Read more »
An easy to make, healthy oatmeal breakfast. Lot’s of fruit makes it sweet enough that you don’t need a lot of added sweetener (I used honey, you could swap with maple syrup). Ingredients 2 ripe bananas 300 grams high protein plain yogurt (just under 1 ¼ cups) 1 cup milk* 1/4 cup maple syrup or… Read more »
I have been craving this since the 80’s when I used to live near the Danforth in Toronto. This has to be made with home-made chicken stock. The recipe ratios are based on the amount of stock I had on hand. The carrot is not necessarily traditional, but I added a small amount for colour.… Read more »
A cabbage and beef casserole or deconstructed cabbage rolls without the fuss. You can use a fresh cabbage but in the winter, when I prefer to eat this, I find it easier to use a package of precut cabbage slaw mix to reduce the prep time. Just be sure the slaw is more shredded and… Read more »
This is recipe number two in my efforts to find an oatmeal cookie that tastes like the Farmer’s Market brand oatmeal you can buy at Canadian grocery stores. The taste is very butter forward, with both a crispy & chewy texture. I thought I found one that worked using melted butter, however the second batch… Read more »
This is a quick pasta made mostly with pantry items. INGREDIENTS 3-4 Italian sausage, casings removed 3 heads roasted garlic small can cannelloni beans 1/2 cup whole black olives, halved small jar roasted red peppers, drained and chopped 2 tablespoons olive bruschetta spinach rigatoni pecorino romano DIRECTIONS roast garlic heads ahead of time and remove… Read more »
Costco sells dry roasted sea salt macadamia nuts that are divine. They taste fantastic in these chocolate macadamia nut cookies. I also don’t like white chocolate so I used milk chocolate chips instead. INGREDIENTS 2 cups flour 2/3 cup cocoa powder 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter,… Read more »
This soup has a strong asparagus taste seasoned just right with parmesan. The parmesan adds a salty taste, so be careful when seasoning early. This is a small recipe perfect for 2 people with left overs, but it can be doubled. While it can be frozen, I find cheese soups do not reheat well after… Read more »
“Lot’s of crunchy topping on this apple crisp.” Update: The recipe below was my original large batch crisp. To make a smaller batch I use the same 1-2-4 ratio. One part butter, two parts brown sugar, 4 parts oats. So for example 1/4 cup butter, 1/2 cup brown sugar, 1 cup oats. I often skip… Read more »
A bright, tangy side dish that pairs beautifully with rich meats like wagyu steak. Make the vinaigrette early so you can marinade the beets in the fridge for a couple of hours. This is enough for two with a little left over dressing for the next day. Balsamic–Shallot Vinaigrette: 1 tbsp balsamic vinegar 1 tbsp… Read more »