Tag Archives: whole foods

Mixed Grain Bread

  • 1 ¼ to 1 ⅜ cups water
  • 2 tablespoons oil
  • 2 tablespoons liquid honey
  • ¾ teaspoon salt
  • 1 cup white bread flour
  • 1 ½ cups whole wheat bread flour
  • 3 tablespoons vital wheat gluten
  • ¼ cup old-fashioned oats (not instant)
  • ¼ cup wheat bran
  • ¼ cup bulgur
  • ¼ cup sunflower seeds
  • 2 teaspoons active dry yeast
  • (a big handful of dried cranberries)
  • (extra sunflower or pumpkin seeds for the topping)

Add all ingredients to the bread machine, except for the cranberries and the extra seeds.  Set the machine on the dough setting and start.

At the end of the first kneading, add the dried cranberries.

When dough is ready, remove from pan and knead a few times on a floured surface.  Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet.  Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so.  Poke the risen bread with a finger:  if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.

Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.

Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf.  You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.

Bake for approximately 25 minutes.  Loaf is done when it reaches 200F inside.

 

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Filed under Breads/Muffins/Biscuits, Grains

Sauce for Stir Fried Veggies

Vegetable Stir-fry sauce:

  • ⅓ cup chicken broth
  • 1 tablespoon soy sauce
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon cornstarch

Mix well, set aside, pour into the pan over your hot stir-fried vegetables*.  Toss gently and cook for 1 to 2 minutes.

 

*Vegetables:

Use any vegetables that you like; this is simply suggestion.

  • 1 slice fresh ginger (not cut up)
  • ½ cup snow peas
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • ½ cup sliced mushrooms
  • 1 small white onion, cut into eighths
  • 1 carrot, peeled and cut into matchsticks
  • 1 celery rib, finely chopped
  • 1 big handful of beansprouts

In a medium-sized pot, bring salted water to a boil.  Add snow peas and cook for  5 seconds.  Remove from water and run under very cold water, and drain.  Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green.  Drain and rinse under cold water.

Heat oil in wok until just smoking over medium heat.  Add the ginger slice and cook until brown, 1 to 2 minutes.  Remove and discard ginger.  Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.

Throw in the bean sprouts.  Pour sauce over and toss to mix.  Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.

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Filed under food, Vegetables, Vegetarian (lacto/ovo)

Balsamic Maple Vinaigrette

This recipe is courtesy of Chuck Hughes.  It is fabulous on a green salad that includes crumbled blue cheese and crumbled bacon.  SO GOOD!

  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 cup Canola oil
  • Salt & pepper

In a small bowl, whisk together the maple syrup, balsamic vinegar, and mustard.  Slowly drizzle in the canola oil, whisking until the dressing emulsifies.  Taste, add freshly ground black pepper and salt until it’s just right!

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General Tso Tofu (Stephanie Kepman’s version)

This is SO good!

  • 1 package (350 g) extra firm tofu
  • 1 tablespoon (15 ml) cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon (5 ml) vegetable oil
  • 3 green onions, chopped
  • 1 tablespoon (15 ml) ginger root, minced
  • 1 tablespoon (15 ml) garlic, minced
  • 1 Thai chili, finely chopped with seeds (optional)
  • 2/3 cup (150 ml) vegetable broth
  • 2 tablespoons (25 ml) soy sauce
  • 1/4 cup (50 ml) granulated sugar
  • 1 tablespoon (15 ml) white vinegar
  • 1 tablespoon (15 ml) mirin
  • 1 tablespoon (15 ml) chili paste
  • 2 cups (500 ml) vegetable oil for frying
  • ¼ cup cornstarch with a good pinch of salt and pepper
        • This is the original method for “breading” the tofu, which we don’t like:
          • 1 egg
          • 1/2 cup (125 ml) cornstarch
  1. Drain tofu; wrap in clean kitchen towel or paper towel for at least 15 minutes, gently pressing down occasionally to absorb excess moisture (see this method for better pressed tofu)
  2. In small bowl, mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to form paste.
  3. In small saucepan, heat 1 tsp (5 ml) oil over medium heat. Cook, onions, ginger, garlic and chili (if using) for 1 minute, stirring often. Add broth, soy sauce, sugar, vinegar, mirin, chili paste and cornstarch paste. Bring to boil for 1 minute, stirring. Remove from heat; set aside.
  4. In wok or medium saucepan, heat 2 cups (500 ml) oil over medium-high heat.
  5. Cut tofu into ¾-inch (2 cm) cubes; place back on kitchen towel to absorb more moisture.
  6. Making sure that the pressed tofu has been thoroughly dried place the cubes onto a large plate.    Sprinkle the cornstarch mixture over the tofu, and toss gently with your fingers until the cubes are completely coated.
    • (In small bowl, whisk egg. Place ½ cup (125 ml) cornstarch in another small bowl. Dip tofu cubes in egg, letting excess drip off. Lightly toss in cornstarch.)
  7. Add coated tofu to wok; cook, turning often, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer tofu to bowl; drizzle sauce over top.

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Filed under Main Course, Protein, Vegetarian (lacto/ovo)

Utterly Inauthentic Moo Shu Chicken

  • 1/2 lb skinless, boneless chicken breasts, cut into very thin strips
  • 3 Tbsp soy sauce (divided)
  • 1 Tbsp cornstarch
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 2 cups finely shredded green cabbage
  • 1/3 cup chopped fresh beansprouts
  • 2 green onions, chopped
  • 4 large fresh mushrooms, sliced
  • (1/4 cup chopped water chestnuts)
  • 1 egg, beaten
  • 2 Tbsp dry sherry
  • 1/2 tsp granulated sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp sesame oil
  • 3 Tbsp hoisin sauce (divided)
  • 4 (6.5″ or 7″) flour tortillas, warmed

In a small bowl, combine chicken with 1 TBSP soy sauce, the cornstarch, and the pepper.

In a wok or large skillet, heat oil over high heat until very hot.  Add chicken mixture, and stir fry until chicken turns white, about 3 minutes.

Add cabbage, bean sprouts, scallions, mushrooms, and waterchestnuts to wok.  Stir fry for 2 minutes.  Add beaten egg and stir fry 1 to 1.5 minutes, until egg is just scrambled.

Add remaining 2 Tbsp soy sauce, sherry, sugar, bouillon granules, sesame oil, and 1 TBSP hoisin sauce to wok.  Stir fry for 1 minute.

Brush centres of heated tortillas with remaining 2 Tbsp hoisin sauce.  Spoon chicken mixture down the centre of each.  Fold in sides of tortilla.  Fold bottom quarter of tortilla up over filling, then roll up to enclose.  Serve immediately with additional hoisin sauce for dipping, if desired.

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Cheesy Quinoa Cakes

I’ve been testing out quinoa cake recipes for a while now, and this is the winner, hands down!  The whole family really likes it, which is saying a lot.  I serve it with a lemony aioli (stir up some real mayo with some pureed garlic, fresh lemon juice, and s & p).

  • 2 cups cooked, cooled quinoa (about 1 cup uncooked will yield 2 – 3 cups of cooked)
  • 1/3 cup Panko bread crumbs
  • 1/2 teaspoon freshly ground black pepper
  • Dash of cayenne pepper
  • Salt to taste
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 3 tablespoons extra virgin olive oil
  1. Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Allow the mixture to sit for 5 minutes.
  2. Heat oil into a large sauté pan over medium heat; it is hot enough when a droplet of water jumps when sprinkled into the pan.
  3. Form 1⁄4 cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time.
  4. Cook quinoa cakes for 5 minutes on each side, until golden brown and crispy. Repeat with the remaining patties until all of the cakes have been cooked.

Serve with

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Stir Fried Vegetables

We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn.  Wonderful photos and tips are included with the recipe, as well as wok care etc.  This is the adaptation for our own kitchen:

Vegetables

  • 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces

Sauce

  • 2 Tablespoons dry sherry or rice wine
  • 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
  • 2 Tablespoons soy sauce

Aromatics

  • 3 medium cloves garlic, smashed with the side of a knife
  • 1 teaspoon minced jalapeno chilies, with seeds (optional)
  • 1 Tablespoons oil
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  1. Cut up the ingredients:  it is extremely important that all of the ingredients are cut as directed!  Each piece must be of uniform size.  Cut the vegetables and set them aside in a bowl.  Prepare the aromatics as directed and set them aside as well.
  2. Make the sauce:  In a small bowl, combine the sherry, broth, and soy sauce.
  3. Heat the wok:  Turn on a stove burner to high.  Set a 14” wok over the burner.  The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact.  Do not overheat the wok!
  4. Pull the wok off of the heat and add the oilSwirl it around until it coats the sides and bottom.  If the wok smokes wildly the moment you add the oil, it is too hot.
  5. Add the aromatics to the wok:  Put the wok back on the heat.  Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
  6. Add the vegetables:  Push the garlic and chilies up the sides of the wok and add the vegetables
  7. Season the vegetables:  Sprinkle the salt and pepper over the top. 
  8. Set a timer for 2 minutes.
  9. Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
  10. Add the sauce:  Pour the sauce mixture around and down the sides of the pan instead of directly into the centre.  Stir-fry and toss to coat the vegetables.
  11. Cover and cook for 15 seconds.
  12. Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.

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Turkey Burgers

This is from America’s Test Kitchen, and is very good.

  • 1 ¼ lbs ground turkey
  • ½ cup whole-milk ricotta cheese
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • (I tablespoon canola oil, if cooking in frying pan)

Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended.  Divide the meat into 4 portions.  Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1” thick patty.  Repeat with the remaining portions.

Grill/BBQ:

Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes.  Turn them over, and continue to grill for 7 to 9 minutes longer.  The centre needs to be completely opaque.

Stovetop:

Heat the oil in a large heavy skillet over medium heat until very hot.  Swirl the oil to coat the bottom.  Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes.  Turn the burgers over; continue to cook for 3 to 4 minutes longer.  Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.

Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.

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Yet Another Banana Muffin

This recipe is from a Healthy Eating booklet distributed by the Ontario government, and is very good!  I add about 1/2 cup of mini chocolate chips to the recipe.  Without chocolate chips, each muffin has 8g fat, 3g fibre, and 4g protein.

  • 1 cup mashed ripe bananas (approximately 2 medium bananas)
  • 1/2 cup packed brown sugar
  • 1/3 cup low-fat plain yogurt
  • 1 large egg
  • 3 Tbsp canola oil
  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seed (we use a “split” flax seed that doesn’t need refrigeration — adds a wee bit of crunch)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp ground nutmeg

 

  1. Preheat oven to 350F, and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the bananas, brown sugar, yogurt, oil, and egg.
  3. Add flour, ground flax seed, baking soda, baking powder, and nutmeg.  Using a wooden spoon, stir just until blended.  Do not over mix!
  4. Spoon batter into prepared muffin pan.  Bake for 18-20 minutes, or until tops are firm to the touch and a tester inserted in the centre of a muffin comes out clean.

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Filed under Breads/Muffins/Biscuits, Grains

Curried Chickpeas with Vegetables

This is basically how this recipe appears in “The All New All Purpose Joy of Cooking”.  It is absolutely delicious!  Make sure that you use all of the specified ingredients, as the taste blend is wonderful.  It’s a good idea to have a read through and get things prepared in advance of beginning to cook.

Heat in a large skillet or dutch oven over medium heat until sizzling:

  • ¼ cup vegetable oil
  • 2 teaspoons crushed cumin seeds

Add:

  • 1 tbsp minced peeled fresh ginger
  • 1 tbsp minced garlic.

 Cook, stirring, over low heat for 1 minute; do not brown.  Stir in:

  • 2 tsp curry powder

Cook for 1 minute.  Stir in:

  • 1 ¾ cups cooked chickpeas, rinsed and drained if using canned
  • 1 cup of ½ inch cubes peeled sweet potatoes
  • 1 cup of ½ inch cubes peeled potatoes
  • 2 cups cauliflower florets
  • 1 cup 1 inch pieces green beans (or use frozen)
  • 1 cup chicken stock, or vegetarian chicken cube with water to make 1 cup
  • ½ to 1 tsp salt
  • ground black pepper, to taste

Cover and cook over medium heat until the vegetables are tender, about 10 minutes.  Stir together in a separate small bowl:

  • 1 cup plain yogurt (we use Greek)
  • 2 tbsp all-purpose flour

 Add to the vegetables along with:

  • 1 tbsp finely chopped fresh jalapeno peppers (or more, to taste)

 Cook, stirring, over low heat until heated through; do not boil.  In a small separate skillet over medium heat, toast:

  • 2 tbsp shredded, unsweetened dried coconut

 Sprinkle over the vegetables.  Top with:

  • ¼ cup chopped roasted unsalted peanuts

Serve with rice and/or naan.

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Filed under Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Tomatoey Chicken Curry

  • 2 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp mustard seeds
  • ½ tsp ground fennel seeds
  • pinch red ground Indian chilies
    • 3 tbsp ghee
    • 2 medium onions, minced
    • salt
    • 6 garlic cloves, minced (appx 2 tbsp)
    • 1 tbsp minced or grated fresh ginger
    • 1 jalapeño chile, seeds and ribs removed (include seeds if you want it hotter), minced
    • 1 tbsp tomato paste
    • 2 ¼ pounds boneless, skinless chicken
    • 1 cup water
    • 2 plum tomatoes, cored, seeded, and chopped finely (about 1 cup)
    • ½ cup frozen peas, thawed
    • ½ cup coconut milk or whole milk plain yogurt
    • ¼ cup fresh cilantro leaves, minced
    • 2 tbsp unsalted butter
    • ground black pepper
  1. Combine the spices and set aside.  Heat the ghee in a large Dutch oven over medium heat until shimmering.  Add the spices and sauté until fragrant, about 10 seconds.
  2. Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
  3. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
  4. Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
  5. Stir in the water and bring to a boil.  Cover, reduce to a simmer, and cook until no longer pink.
  6. Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
  8. Return the curry to medium heat and cook, until the butter is melted and the sauce is hot, 1 to 2 minutes.  Season with salt and pepper.

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Filed under food, Main Course, Protein

All-dressed Cheese Oven Fries

This is adapted from a  recipe at “Skinnytaste.com”, which I highly recommend!  Reminds us of New York Fries’ “The Works”

  • 2 medium potatoes, yukon gold or russet, washed and dried (peel if desired)
  • 2 tsp olive oil
  • 1 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp cumin
  • coarse salt and fresh cracked pepper
  • 1 slice center cut bacon, cooked & finely chopped
  • 1/3 cup sharp shredded cheddar cheese
  • 2 tbsp diced scallions
  • 1 tbsp sliced pickled Jalapeno (jarred on canned)
  1. Preheat the oven to 400°. Lightly coat a large cookie sheet with olive oil.
  2. Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
  3. In a large bowl, combine cut potatoes and oil; toss well.
  4. Add seasoning (paprika to salt and pepper). Toss to coat.
  5. Place potatoes in a single layer on a lightly greased large baking sheet.
  6. Bake uncovered for about 25 minutes or until tender, turning once half way through.
  7. Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for  about 2 minutes, or until the cheese melts.
  8. Serve with sour cream.

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Avocado Dip

This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green.  Adapted from a recipe by Ingrid Hoffmann.

  • 1 avocado, halved, pitted and scooped out
  • 1/3 cup real mayonnaise
  • 1/3 cup low-fat cream cheese
  • 1 jalapeno pepper, seeded and chopped
  • 2 green onions, white and light green part only, chopped
  • juice of 1 lime
  • salt
  • freshly ground black pepper

 

Place all ingredients, except for salt and pepper, into a blender or small food processor.  Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper.  Serve as a dip for sweet potato fries, or anything else you like.

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Filed under Appetizers

Asian Inspired Beef Lettuce Rolls

Will wonders never cease?  We’ve found another ground beef recipe that is really good!  The flavours and textures are so delicious, that I don’t even really notice the ground beef.  Adapted from “Canadian Living”.  Serves 4 people.

Ingredients

  • 1 four-inch piece cucumber, cut in half lengthwise, then very thinly sliced crosswise
  • 1 sweet red pepper, cut into matchstick-sized pieces
  • 1 carrot, shredded
  • 2 green onions, thinly sliced
  • 8 Boston lettuce leaves or leaf lettuce, washed and dried (we use a whole head)
  • 4 lime wedges
  • about 1 cup of dried parboiled rice, sushi rice, jasmine rice — or any sticky rice — cooked according to package directions, and placed in a serving dish
  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tsp minced gingerroot
  • 1 tsp Chinese five-spice powder
  • ¼ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Asian chili sauce or hot pepper sauce

Preparation:

  1. Arrange vegetables, lettuce and lime wedges on serving platter, or place in small bowls.
  2. In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes.  Drain off any fat.
  3. Add garlic, ginger and five-spice powder; cook over medium heat, stirring, until aromatic, about 2 minutes.
  4. Add hoisin sauce, soy sauce and chili sauce; cook, stirring, until hot, about 4 minutes. Transfer to bowl.
  5. Let each person spoon beef mixture into each lettuce leaf. Top with some cooked rice, cucumber, red pepper, carrot and green onions. Squeeze some lime onto the filling.  Wrap lettuce around filling.

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Grandma Ruth’s Wild Rice Casserole

This is one of my absolute favourites from my childhood.  My mom made it with local wild rice.  It needs to be started a day ahead, so requires planning!  This recipe serves 4 people, but is very easily doubled.

  • 1 cup wild rice
  • boiling water
  •  ¼ cup butter
  • ¼ cup chopped onion
  • ½ cup sliced almonds
  • ½ lb mushrooms, sliced or chopped
  • 2 cups chicken broth
  • 2 Tablespoons sherry
  • 1 teaspoon salt
  1. Wash the rice under cool running water, then place in a heatproof dish or bowl.
  2. Cover the wild rice with boiling water.  Let stand for 30 minutes, then drain.
  3. For a second time, cover the wild rice with boiling water, and let sit until cool.
  4. Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
  5. Mix in the rice, and stir until well coated.
  6. Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
  7. Cover and let sit overnight in the fridge.
  8. The following day, bake for 1 ½ hours at 350F

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Awesome Meatloaf (yes, really)

I don’t like ground beef, and I don’t like meatloaf.  That being said, this recipe via Martha, while being a fiddle to make, is delicious and I actually enjoy eating it!  Halve the recipe if you want a small meatloaf.  This calls for a food processor, but if you don’t have one, just mince the veggies.  The meatloaf is baked with a sauce — Niall’s very favourite — which is at the bottom of this page.

    • 4 slices white bread, torn into pieces (or any white bread bun with the crust completely off — use about 4 slices of bread worth)
    • 2 1/2 lbs ground beef
    • 1 medium onion, peeled and cut into chunks
    • 2 cloves fresh garlic
    • 2 stalks of celery, cut into chunks
    • 2 carrots, scrubbed and cut into chunks
    • 1/2 cup fresh parsley leaves
    • 1 large egg
    • 1/2 cup ketchup (you’ll need another 1/2 cup for the sauce)
    • 2 teaspoons freshly ground black pepper
    • 1 Tablespoon sea salt
    • 2 teaspoons dry mustard, like Keene’s (you’ll need another teaspoonful for the sauce)

Heat oven to 375F.  Place bread pieces into a food processor and pulse until fine crumbs form.  Transfer to a bowl (you do this first so that they don’t gunk up the processor bowl later).

Into the food processor bowl place: onion, garlic, celery, carrots, and parsley.  Pulse until finely chopped.

Add to the processor bowl, with the vegetable mixture: egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper.  Pulse until mixed.

Pour the bread crumbs back into the food processor, pulse until thoroughly mixed.

Into a large bowl, put the ground beef and break it up with a fork.  Gently mix the food processor mixture into the beef, until thoroughly combined.

Gently place the meatloaf mixture into an 8.5″ x 4.5″x2.5″ loaf pan (or use whatever loaf pan you have).

Mix these three ingredients together, then brush over the top of the meatloaf:

  • 1/2 cup ketchup
  • 1 teaspoon dry mustard (like Keene’s)
  • 2 Tablespoons brown sugar

Place in the preheated oven, and bake for about one-and-a-half hours, until the center reaches 160F.

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Matrimonial Squares

This recipe, adapted from  the Laura Secord Canadian Cook Book (1966) is the closest approximation to my Grandmother’s squares. My Grandmother was born in 1910.

Preheat oven to 350F

Grease an 8” square pan

Date Filling:

In a small saucepan combine:

  • 2 cups chopped dates
  • ¼ to ½ cup corn syrup
  • ½ cup water
  • ½ teaspoon vanilla
  • 1 to 2 Tablespoons fresh lemon juice

Bring to a boil, and simmer until thickened and soft.  Set aside to cool.

Mix together in a bowl:

  • 1 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1 1/3 cups lightly packed brown sugar

Stir in:

  • ½ teaspoon baking soda
  • 1 1/3 cups rolled oats

With a fork, blend in

  • 2/3 cup butter, melted

Stir until crumbly.

Press half of the crumb mixture into the prepated pan.  Spread with the cooled date mixture.  Cover with remaining crumbs and pat down until smooth.

Bake in a 350F oven for 30 to 35 minutes, or until light golden brown.  Cool and cut into squares.

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Doug’s Bread (for machine)

Doug's Bread, shaped by hand

  • 1 ½ cups less 1 Tbsp of warm water
  • 2 Tbsp milk powder
  • 2 Tbsp butter
  • 2 Tbsp molasses
  • 1 Tbsp honey
  • 1 ½ tsp salt
  • 1 cup whole wheat flour
  • 2 cups white flour
  • ¾ cup quick oats
  • 2 Tbsp poppy seeds
  • 2 Tbsp flax seeds (we like milled)
  • 2 Tbsp 12 Grain Cereal
  • 1 ½ tsp bread machine yeast

Add ingredients to the machine in order listed.  Use 1 ½ lb whole wheat setting if using machine for entire process.  Select “Dough” to shape it by hand and bake it in your oven.

This recipe is good as a freeform loaf or buns, or makes one large bread-pan loaf.  Here’s how:

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes, until it sounds hollow when you tap on the bottom.

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Rustic Grains Bread (for bread machine)

  • 1 ½ cups water
  • 3 Tbsp vegetable oil, or butter
  • 1 tsp salt
  • 3 Tbsp liquid honey (or molasses)
  • 3 cups white flour (or use combination of whole wheat and white)
  • ¾ cup “toasted grain mix” (see below*)
  • 1/3 cup cracked wheat/bulgur
  • 1      ½ tsp bread machine yeast
  1. Add ingredients to bread machine according to the manufacturer’s directions.
  2. Select the whole wheat cycle, or the dough cycle.

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes.

*Toasted Grain Mix

  • 1 cup barley flakes
  • 1 cup rye flakes
  • 1 cup rolled oats (not instant)

Combine the flakes, and spread out in a shallow pan.

Toast in a 350F oven for 30 minutes, stirring once or twice.

Keep sealed in a container, or freeze until needed.

I double or triple the recipe so I have lots on hand.

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Quiche for a Home Made Pie Crust

  • 1 9” pie shell, partially baked (see below)
  • 5 large eggs
  • ½ cup skim milk
  • 1 ½ cups whipping cream
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • small log of creamy herbed goat cheese
  • a few slices of bacon, cooked and crumbled
  • 6 green onions, sliced small

CRUST:

Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.

  1. The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
  2. Adjust an oven rack to the lower-middle position and heat the oven to 375F.  Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
  3. Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes.  Transfer the crust to a wire rack and remove the weights and foil.

QUICHE:

  1. Whisk together the eggs, milk, cream, pepper and salt.
  2. Move the oven rack to the middle position, and reduce the oven temperature to 350F.
  3. Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
  4. Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
  5. Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
  6. Cool to desired temperature on a wire rack.

Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid.  Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc

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Filed under Main Course, Protein