This is based off the famous Marcella Hazan’s tomato sauce 5 tablespoons butter 1 medium onion (vidalia or red) – cut in large chunks 1 quart pasata Add all ingredients to sauce pan, bring to simmer for 30 minutes
Pork or Chicken Stuffing Ideas – Dinner for two
I’ve been into stuffing either a port tenderloin or 2-3 chicken breasts each week with a different stuffing. This works out to a good serving size for two people with a little left over for a lunch. My general recipe is a vegetable, cheese, some herbs along with some kind of spread. The method is… Read more »
Butternut Maple Soup
Almost everything tastes better with home grown maple syrup! This was a small batch soup made with left over roasted butternut squash and made just after finishing our maple syrup for the season. Measurements are very rough INGREDIENTS 1 tablespoon butter 1/2 onion, chopped 2 cloves garlic, roughly chopped large bunch thyme, left on stems… Read more »
Maple Cookies with Butterscotch Chips and Pecans
It’s hard to get a strong maple flavoured cookie without maple extract. Since I only make these cookies once or twice a year (definitely right after making our own maple syrup) I don’t feel like buying maple extract. To boost the flavour a little I added butterscotch chips which I always have on hand. I… Read more »
Roasted Cauliflower & Pancetta Soup
I bought a gigantic head of cauliflower this week so decided to make a savoury flavoured soup. It turned out quite well. The pancetta adds a real deep flavour and the zest adds some nice acidity. INGREDIENTS 1 large head cauliflower, break into florets 200g pancetta 1 onion, chopped medium 2 stalks celery, chopped fine… Read more »
Mushroom & Onion Meatloaf
These measurements are rough since I never measure when I cook. The recipe fills a 5 x 9 loaf pan completely, and it took almost 1 1/2 hours to cook at 350°F. Next time, I’d make it in a larger baking pan or make two to cut down the cooking time. INGREDIENTS: 2 pounds medium… Read more »
Chocolate Zucchini Loaf
Makes two loaves of very decadent chocolate zucchini bread. This tastes almost like a chocolate brownie because I prefer to make mine with milk chocolate chips. This recipe freezes very well. I make 6 or more of these in a season. Wrap each loaf once cooled with tin foil. Then wrap with seran. Mark as… Read more »
Chocolate Chip Cookies – Chewy and Crunchy
After many test recipes, I think I’ve finally figured out my favourite chewy on the inside and crunchy on the outside, not too sweet, chocolate chip cookie. The trick is to balance the white and dark brown sugar. White sugar makes for a harder cookie crust, while dark brown sugar gives that caramel flavour and… Read more »
Coconut Zucchini Loaf
Another variation of a summer staple that uses up fresh zucchini grown in the garden. I also freeze extra loaves for the winter. This makes 2 loaves. INGREDIENTS 3 cups white flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 1 tablespoon coconut milk powder 3 eggs 2 cups… Read more »
Pineapple Zucchini Loaf
This is a nice change from regular zucchini loaf. It has a kind of morning-glory muffin taste but is easy to make since it’s in loaf form, and of coarse, uses up more of those summer zucchinis. Makes 2 loaves INGREDIENTS 4.5 cups flour 1.5 teaspoons baking powder 1.5 teaspoons baking soda 1 teaspoon salt… Read more »