The other night, my husband said he was going to make pizza. What kind, he asked. Pineapple and ham, I said without hesitation. They’re small, he said, so anything else? Pepperoni and pineapple. That’s what Sam Panopoulos likes…
Several years ago, my husband grew beets and decided to pickle and can them… He printed labels for the jars: $40 Beets. He said he’d calculated that is what each jar cost him in time spent… This year he moved on, with a new garden, to freezing…
These beautiful little eggs are from my great nephew’s Phoenix hens. They’re maybe half the size of a large supermarket egg. But they’re twice as flavourful. I think that has more to do with the fact that the hens live a normal chicken life instead of being in a small cage in a battery chicken farm. These hens live in an outdoor coop with a run so they can move and peck and do normal chicken things…
I’m a self-taught cook, and not a great one. But I enjoy it, find it relaxing (usually) and like to experiment. I have cookbooks and use them, but also know you can take ingredients and come up with something delicious and all your own. When you do, write down what you did so you can make it again!…
It’s not hard preserving food and doesn’t have to be especially time-consuming. You can freeze, can or dry foods for use later. It’s a good way to make use of harvest time when local foods are plentiful and cheap…
Basil is easy to grow, and each plant produces a lot. So make pesto with that abundance. On its own, it’s a light sauce for pasta or a topping for baked potatoes.
Fruit Crumble is one of the easiest desserts to make – and very, very delicious. This one is rhubarb and black cherries. The recipe comes from the Joy of Cooking.
“Hi Dorothy… I also checked the part with the recipes and decided that one is missing.” A comment posted by a friend, with his recipe. Photos followed. Wunderbar!
This stove-top macaroni and cheese recipe from James Thorne’s Simple Cooking is the best ever. I’ve made mac & cheese a lot of different ways, and love this one. It is easy and consistently good.
Got huge zucchinis? Stuff them. Here is how my husband makes them using left-over spaghetti sauce. The quantities below are for one 10 in/25 cm zucchini.
The trick to fluffy steamed rice, with grains nicely separated, is wash it first. Put the amount of uncooked rice you want in a pot and add water.
KD is the ultimate comfort food/fast food, especially for Canadians (says Wikipedia) who have grown up on it since it came on the market in the 1930s.
(My niece, to me) I was making Gramma’s corned beef pasta stuff and couldn’t remember if potatoes went in! All is well, it turned out ok. :)
My dog Jack loved carrots. For his 7th birthday, I made him a carrot cake from my mother-in-law’s recipe. He, and we, loved it.* As you see, the cat did too. While I was giving the birthday boy his cake, she was eating mine!
This is essentially homemade Beefaroni. When I was a kid, this was what I liked best that Mom made. I’ve recreated this recipe based on what Mom told me: “you cook macaroni and hamburg meat, pour in tomato juice and heat it.”
If you’re vegetarian or not, TVP is your friend. TVP is short for ‘textured vegetable protein’. It’s a soy product that looks like bacon bits or small cat kibble. You can buy it in most grocery or bulk food stores.
This is a really easy, fast and light meal. Once, when a friend was visiting, we were talking and I had the veggies sliced, everything mixed and the dish in the oven before she even realized I’d started preparing dinner.
Years ago, a friend and I used to go the Newfoundland Hotel’s main dining room, the fancy one, for one thing. Caesar salad. The waiter would come with a trolley filled with the makings and create it at the table.
This is my mother-in-law’s recipe and it’s the best meatloaf I have ever tasted. The addition of pork makes it juicier than those made with beef only… Marji used a cast iron skillet to bake it, I like a loaf pan.
My sister told me an easy way to make pickled eggs. She uses a large jar with a regular style lid because they go through them quickly. If you figure you’ll have yours longer, use a jar with a sealer lid.
I’ve always liked dill pickles, but I didn’t like homemade ones. They just didn’t have the crunch. Then I tried dills that Helen Erskine made. Wow! Helen asked me ‘what is it, dear?’ It’s good, that’s what it is!
It’s hard to find a recipe for these pickles that doesn’t include sliced onion, even green pepper. I like only cucumber in them, like the store-bought kind. So I adapted a good recipe I found online.
Making apple jelly is like making any other fruit jelly except you don’t need to add pectin. Apples have loads of pectin. Basically, just add sugar and lemon juice to the apple juice and boil until it gels.
It’s been a good year for our apple trees. Different kinds – red, yellow, crab and not. Why couldn’t I make apple juice, I wondered. Cook and strain, just like I did for rhubarb juice. I googled and, yep, you can.
Last summer, looking at my still flourishing rhubarb patch, a friend said “We used to make rhubarb juice.” Really? Just cook it down a bit and strain it, she said. So I did. It’s like pink lemonade, only better.
If God has blessed you with so much zucchini that even the chickens run away when they see you coming, here is one solution. Grill and freeze. It’s easy and is great in tomato sauce or casseroles.
If, like me, you’ve been watching your rhubarb plant get bigger and bigger but you don’t feel like making a pie or jam, here’s what you can do. Just cook the rhubarb. Eat it as is, use it as a topping, can or freeze it.
Making jelly is more time consuming than jam. I hadn’t done it in a long time and never with rhubarb. With this recipe from Bernardin the canning people, it is easy and the jelly is excellent.
Freezing is probably the easiest way to prepare a supply of tomatoes. In season, buy a large quantity of them or grow your own. And look in the reduced food bin for bags of tomatoes priced for quick sale.
Entertaining with Ease – or not
Years ago when I knew something about cooking but not about dinner parties, I wanted to have one. We were renovating a house. The kitchen was ripped apart. We cooked on a two-burner Coleman stove.
When you’re making a meal, buy the right parts and remember all of it. I cooked dinner for friends. Roast beef, potatoes and carrots roasted with it, gravy, green beans. I bought eye of round roast. No fat – good, I thought.
When I was young and foolish, I invited a young man I was trying to impress for dinner. He liked liver. I didn’t. But I decided to make liver for him, despite not even knowing how it should taste.
Author of Entertaining at Home With Ease, Dr. Marjorie Stewart (my late mother-in-law), says make dinner parties easy for yourself and that will make it easy for everybody else. Prepare beforehand and involve your guests.
My partner and I were alone one Christmas. We realized a few of our friends would be too so we invited them for Christmas dinner – “bring anyone”. We thought about eight total. More, bringing their friends.