Gardening That Grows With Me
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 »
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 »
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 »
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 »
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 »
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 »
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 »
I make this in my large dutch oven Marinade together (can do a day ahead, but with instant pot this isn’t as necessary) 800g beef cubes (from chuck or sirloin roast) 1 tablespoon flour 1/4 cup soy sauce Mis en place 1 large onion, sliced end to end 2 celery stalks, diced small (because we… Read more »
After some testing I decided that the best pie crust is 50/50 butter and shortening. I make mine in the food processor which requires a little more water I find. 10 T cold butter (140 grams) 6 T shortening (1/2 cup / 71 grams) – chill in freezer for 20-30 minutes 2 3/4 cup cake… Read more »
This is based on the recipe published by the Ottawa Citizen for Farmboy Mushroom Kale Soup. I’ve increased the serving portions, and use more herbs and chicken broth instead of water for more flavour. I also changed the order of some of the steps to reduce the mushrooms so it fit in my dutch oven… Read more »