3 cups extra virgin olive oil
2 large onions – preferably Vidalia – chopped coarsely
8 cloves of garlic – chopped
Zest of 1 lemon
Juice from 1 lemon juice
1 tablespoon red pepper flakes
1 teaspoon: oregano, thyme, marjoram, savory, sage, and basil
For lamb, add 1/2 cup chopped rosemary (fresh rosemary is best but, dry will do in a pinch).
Instructions
Add all ingredients in a bowl and mix well. Taste and adjust amounts as needed. Best if made at least a day ahead of time to allow flavors to meld. If you have any left over, you can store it in the fridge for quite a long time.
2 1/3 c. flour
2/3 c. light brown sugar, packed
3/4 c. butter
1 egg, slightly beaten
2 c. Semi-Sweet Chocolate Chips, divided
1 c. coarsely chopped pecans
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 3/4 c. SKOR English Toffee Bits (l like the milk
chocolate toffee bits)
Instructions
Preheat oven to 350 degrees. Grease (PAM) and 13 x 9″ pan.
Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mixing well. Stir in 1 1/2 c. chocolate chips and nuts; set aside 1 1/2 c. of mixture.
Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 c. chocolate chips over top.
Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 c. toffee bits. Cool completely in pan on wire rack. Cut into bars.
2 1/2 cups cooked Borlotti or Great Northern beans
4 Tbsp olive oil
2 onions, celery stalks, carrots, finely chopped
2 potatoes, 2 cups butternut squash, in 2cm cubes
2 cups cauliflower, cut into small pieces
3 cups cabbage, thinly sliced,
1 zucchini, chopped into 2cm cubes
1/2 cup barley, washed well
2 cloves garlic, finely chopped
1 bay leaf, 1 cup fresh parsley, finely chopped
1 tsp thyme, 1 tsp oregano
2 tsp salt, pepper to taste
1-2 chicken stock cubes and boiling water as needed
Polish sausage, cut into 5cm pieces, plus a ham hock cut in half
250 grams pasta, spiral, penne or shell
Parmesan cheese, grated (optional)
Instructions
In a large pot, heat the oil on medium heat, fry onions and celery until soft; add other vegetables. Fry for about 10 to 15 minutes. Add ham hock, garlic, bay leaf, Parmesan cheese crust and water (liquid from the beans can be used), enough to cover the vegetables. Gently simmer for about 30 minutes.
Add beans, barley, herbs, stock cubes and salt, simmer for about 1 hour. Use a blender or potato masher to mash half the vegetables and beans — this adds a thick velvety texture to the Minestrone. Add the Polish sausage and continue cooking for an additional 30 minutes.
Cook the pasta separately and add to the Minestrone. Remove the ham hock, take off the skin and fat and discard. Cut the tender meat into pieces and add to the Minestrone. Remove from heat and allow to sit for about 10 minutes. Sprinkle with Parmesan cheese and serve.
NOTE: If you don’t have a ham hock, add two or three slices of rindless bacon, cut into pieces and fry with the onions — this also adds a nice flavour.
Melt butter in a 2 quart boiler. Add sugar, flour, cocoa, evaporated milk & vanilla. Boil 1 minute, stirring constantly. Remove from heat. Add confectioners sugar and vanilla. Wisk well. Add pecans. Drop on wax paper.
* Please use real butter! Before starting spread newspaper on table with wax paper on top.
1 Cup Butter or Margarine
1 Cup Peanut Butter
1 Cup White Sugar
1 Cup Brown Sugar
~Cream Butter or Margarine with Peanut Butter & Sugars
~Add 2 eggs, mix well
~.1 Cup Flour, 1 teaspoon baking soda; 1/2 teaspoon baking powder;
~1 Cup Oatmeal
~1 Cup Coconut
~1 Cup Butterscotch Chips
~1 Cup Chopped Walnuts
Instructions
½ stick butter
1 c. sliced carrots
½ c. chopped onions
1 c. chopped celery
2 ½ c. chicken broth, divided
3 Tbl. cornstarch
2 c. half and half
½ tsp. salt
1/8 tsp. pepper
1 tsp. baking soda
2 c. grated colby
Instructions
Melt butter in large heavy saucepan. Sauté carrots, onions, and celery until vegetables are tender. Add cornstarch and stir to blend. Put in blender and add ½ c. chicken broth and blend until smooth. Return to pan and add remaining 2 cups broth and half and half. Heat, stirring occasionally until thickened and add salt, pepper, soda, and cheese. Stir until cheese melts and soup is smooth and hot. This soup freezes well. I always double it for my family, and have even successfully quadrupled it!
It’s mid February and winter shows no sign of letting up. My go to food is definitely soups and stews during these chilly months, and I feel proud that I can basically make a soup out of pretty much anything! (I know, it’s the small things in life.) So when my husband asked what was for lunch today (he’s working at home these days but apparently hasn’t learned how to turn the stove on yet, lol!), I immediately thought of making soup.
I opened the fridge to find some sad looking winter tomatoes that had been lying in the bottom of the crisper drawer for far too long, along with a limp carrot. No problem I thought. Out comes the Instant Pot (I’m still obsessed) and 30 minutes later, delicious hearty tomato soup.
Ingredients
6 or 7 medium tomatoes
2 tbsp good quality olive oil
1 medium carrot
1 onion
1 clove garlic
5-6 cups chicken broth
Preparation Instructions
Put a small pot of water to boil.
Peel and cut the onion and carrot.
Score the tomatoes on the top with an x. While you are waiting for the water to boil, set your Instant Pot (or saucepan) to saute and heat up the oil.
Add the onion and carrot, and saute about 6 minutes, until translucent.
While they cook, drop the tomatoes into the water, two or three at a time, and leave in the water about 10 seconds. Scoop them out and repeat with the remaining tomatoes. When cool (almost instantly), peel the tomatoes. Cut them in half, and use your fingers to scoop out the seeds. I’m told tomato seeds and skins are very hard on the digestive system, which is why I bothered with this extra step.
When the onion is cooked, add the tomatoes, and squeeze one clove of garlic over top. Saute 3-4 minutes
Add the broth, close your Instant Pot and pressure cook on high for 10 minutes.
If making this in a saucepan, you may need to cook it for 45 minutes to obtain the same richness of taste.
Release the pressure, and use an immersion blender to puree. Season to taste
Serve with crostini (I use Ace crackers), a drop of olive oil, lots of fresh ground pepper and sea salt.
2 (250g) pkgs cream cheese, at room temperature
1 cup grated cheddar cheese
6 slices bacon, diced, cooked, drained & cooled
1 bunch green onions, finely sliced
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 cup toasted pecans, finely chopped
Directions
1. In a large bowl combine cream cheese, grated cheddar cheese, bacon, green onions, Worcestershire sauce and black pepper. Place mixture on a large sheet of plastic wrap. Shape into a ball and wrap completely.
2. Chill cheese ball in the refrigerator for at least two hours. Remove cheese log from the fridge at least 30 min., before serving. Roll in pecans to coat. Serve with crackers and sliced vegetables.
Prep Time: 10 min.
Total Time: 50 mins., plus cooling time
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 tsp salt
1 tbsp molasses
2 cups buttermilk
3 tbsp unsalted butter, melted
Directions
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a large bowl combine whole wheat flour, all-purpose flour, baking soda and salt.
3. In a separate bowl combine molasses, buttermilk and melted butter. Pour liquid ingredients into flour mixture. Stir with a wooden spoon until dough comes together. Tip mixture onto a lightly floured work surface. Shape into a round loaf shape and place onto prepared baking sheet. Using a sharp knife slice a large X in the top of the loaf.
4. Bake in the oven for 35-40 mins., until the dough is golden brown on top and sounds hollow when tapped on the bottom. Remove loaf to a wire rack. Let cool 1 hour., before slicing.
Prep Time: 15 min.
Total Time: 1 hour, 15 min., plus chilling time
Ingredients
Pie Dough:
1 ¼ cups flour
¼ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into small cubes
2-3 tbsp ice water
Filling:
2 cups pumpkin puree (either from a can or homemade)
2 eggs
½ cup brown sugar
1 cup 35% cream
1 tbsp pumpkin pie spice
¼ tsp salt
Directions
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to a lightly floured countertop. Knead a few times to press into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
2. While the dough is chilling, make the pie filling. Whisk together pumpkin puree, eggs, brown sugar, cream, pumpkin pie spice and salt.
3. Preheat oven to 425F. Roll out dough into an 11-inch circle. Place in a 9” pie dish. Trim edges so that there is only ½-inch overhang. Fold edges underneath and crimp. Pour filling into pie shell. Bake for 15 mins., then reduce temperature to 350F. Bake for an additional 45 min., until filling is set and pie crust is golden brown. Let cool completely before slicing.
4. Serve with whipped cream and a sprinkle of cinnamon.
Ingredient list
