Tuesday, June 28, 2016

Frozen Yogurt Granola Bars

We so enjoy our summer breakfast of fresh berries from the garden, yogurt and granola...preferably eaten on the back patio.  Why not combine the same ingredients and have a cool and refreshing snack in the afternoon on a hot summer day?
  • 2 cups Pina Colada yogurt (or your favorite flavour)
  • 1 banana, chopped or sliced
  • 1 1/2 cups fresh berries (blueberries and raspberries)
  • 1 cup granola
  • 1/2 cup chopped almonds
  1. Combine all ingredients in large mixing bowl, stirring gently.
  2. Line a 9" x 9" pan with parchment paper or foil and spread mixture evenly in prepared pan.
  3. Freeze until firm.
  4. Remove frozen slab from pan and cut into bars of desired shape. *
  5. Store in freezer.
Yield: 16-2" squares or 16-1x4"bars

*They can be cut into longer bars and wrapped in paper for easier snacking!

Monday, June 27, 2016

Canning Cherries

Every summer my Mom would can many quarts of cherries.  We had canned fruit for dessert a few times each week during the winter months so that meant she needed to have many jars of cherries, peaches, pears, apricots and plums. Cherries were always a favourite and especially if she remembered to put the jar in the refrigerator to chill.   We eat fresh cherries like there is no tomorrow but I do like to can a few small jars.  Canned cherries are a necessary ingredient for Plumi Moos. 

Mom never pitted the cherries before canning and I never do either.  You can go ahead and pit them but it is not necessary.  You can remove the pits as you eat them as though they were fresh.  Since cherries are already sweet we prefer ours canned with a very light syrup.  Cherries are acidic and are safely canned using a hot water process.  

Tools needed
  • a water bath canner with a rack  (I use a universal canning rack with one of my own very large pots)
  • pint jars with seals and rings
  • a canning funnel
  • jar lifter
  • measuring cup
  • pot to make syrup
  • 12 pounds of sweet cherries make about 9-500 ml/pint jars
  • 9 cups of water
  • 2 cups sugar
  1. Run the jars through the dishwasher.  Keep the jars in the closed dishwasher to stay warm until you are ready to fill.
  2. Prepare canner by filling with water and bringing to a boil.
  3. Make syrup by bringing water and sugar to a boil and then simmer until you are ready to fill jars.
  4. Wash the cherries, remove stems and poke with a sterilized pin on the opposite side of the stem to keep the cherries from bursting. You do not need to do this if you pit your cherries.
  5. Using a canning funnel, Pour 1/2 cup syrup into jar, fill  with cherries and add more syrup to cover cherries.  Leave a 1/2 inch headspace at the top of the jar.
  6. Wipe rim, center lid on top and then put on ring and screw tight. 
  7. Using the jar lifter, lower the jars into boiling water or lower the rack if it has handles.  The jars should be covered by at least an inch of water.  Once the water comes to a boil again, process in boiling water for 15 minutes. 
  8. Remove jars using the jar lifter or lift the rack if it has handles.  Place on a tea towel to cool.  Listen for the jars to pop, which means they have sealed.  Refrigerate any jars that do not seal.   Sealed lids will look inverted but avoid the temptation to press the lid and help it along. 

Sunday, June 26, 2016

Bread for the Journey


Photo Credit 

Last month our youngest daughter got married to a kind and gentle man. It was easier letting her go knowing she was in good hands as was he.  The house is feeling quieter and slowly we are becoming empty nesters with two of them married and living out of town. 
But after the wedding and all the highs of a celebration like a wedding comes marriage and those of us who have been married know that the most wonderful relationships will experience their challenges. Our blog is a place we share our recipes, I would like to share with you a recipe for a happy marriage based on .... 

Philippians 2

Therefore if you have any encouragement from being united with Christ, if any comfort from his love, if any common sharing in the Spirit, if any tenderness and compassion, then make my joy complete by being like-minded, having the same love, being one in spirit and of one mind.  Do nothing out of selfish ambition or vain conceit. Rather, in humility value others above yourselves, not looking to your own interests but each of you to the interests of the others.
 In your relationships with one another, have the same mindset as Christ Jesus: 

This recipe is not only good served in a marriage, but any relationships. May you enjoy much joy in your relationships with this recipe. I hope you give it a try. 

Saturday, June 25, 2016

Cast Iron in Kathy's Kitchen

Cooking in cast iron is becoming more popular again, especially since we live in a time when we do so much BBQing. Our regular readers may already know that in our home my husband is my biggest competition in my kitchen. He loves grilling and has 3 Big Green Egg grills, and I'll never say no to something coming off those grills. He uses cast for anything from baking corn bread, mac and cheese, brown butter seared steaks, cast iron pizza, egg bake, fajitas and chili.
Cast iron also works well in your oven and on the stove top. If you have an old pan that has turned rusty, give it a wash, re season it and start using it.

Cast requires a little bit of care.
  1. Wash cast in hot water. It's best to not use soap. Rinse well and place in a warm place to dry so that it does not rush. I put it into my oven to dry. Place cast in oven, turn oven to heat to 350. Once heated turn off and leave pan inside oven to dry.
  2. Store in a dry place so they don't get rusty.
  3. Seasoning your pan is key. Seasoning is basically just rubbing your clean dry cast with a good coating of MELTED or liquid vegetable oil and then putting the pan upside down in a 400ยบ oven for an hour. Turn oven off and leave pan in to cool. MAKE SURE YOU PUT FOIL ON SHELF BELOW INVERTED PAN TO CATCH THE DRIPS OF OIL. Every so often your pan will need to be re seasoned. 
Cooking with cast.
  1. Cast iron takes time to warm up and preheating your pan will make for better baking and cooking. Follow directions on recipes as they will vary.
  2. Cast iron gets very hot, make sure you have heavy oven mitts when handling and also a good trivet to place it on when it comes out of the oven or off the grill. DON"T put it on your counter top. 
  3. It's important to give your pan an extra rub with oil before using....just like you would prep any of you baking pans.

Friday, June 24, 2016

Oriental Cabbage Salad (Patty's Salad)

I'm featuring the original Patty's Oriental Salad on Flashback Friday 
but because I've tweaked the recipe I've renamed it "Oriental Cabbage Salad".
I found the original dressing very sweet so I reduced the sugar, and then added red peppers for colour.
My favourite thing about this salad is how browning the noodles, sesame seed and almonds in butter adds a wonderful buttery crunch to the crisp cababge!

  • 1 head Savoy Cabbage, shredded (using Savoy cabbage adds a crinkly appearance and texture)
  • 5 green onions chopped
  • 1 /2 a large red pepper, thinly sliced
  • 2 packages oriental noodles broken apart into small pieces
  • 1/2 cup sesame seeds
  • 1 small package sliced or slivered almonds
  • 1/2 cup butter (less works too)
  • 3 tsp. soy sauce
  • 2/3 cup sugar
  • 1/4 cup white vinegar
  • 1/4 cup rice vinegar
  • 1 cup vegetable oil
  • dash of salt
  1. Combine cabbage,  green onions and red peppers in a large bowl and set aside.
  2. Melt butter in pan. Break noodles up into small pieces and add with sesame seeds and almonds to pan. 
  3. Fry until nicely browned. Watch closely so it doesn't burn. Remove from pan to paper towel. Cool.
  4. Mix soy sauce, sugar and vinegars until well blended.
  5. Add vegetable oil and salt and mix well again.
  6. Just before serving, add noodle mixture to cabbage mixture and pour dressing over.
  7. Toss lightly and serve.

Thursday, June 23, 2016

Breakfast-on-the-Go Biscuits

These biscuits have no added sugar and are gluten free if  gluten free oats are used, such as Only Oats. They have a good flavor and are still good the next day, or the next! 

  • 1 1/3 cups oat flour (gluten free or regular)  -  you can use your coffee grinder to turn oat flakes into oat flour, if you wish. 
  • 1/4 cup almond flour 
  • 2 1/2 tsp. baking powder 
  • 3 tbsp butter 
  • 1 egg 
  • 1 rounded tablespoon mayonnaise (I used Miracle Whip) - or sour cream 
  • milk or buttermilk to make 3/4 cup 
  • 1/3 cup dried cranberries 
  1. Blend dry ingredients together
  2. Cut in butter until you have a uniform crumb
  3. Put egg and mayonnaise in a cup and add enough milk to make 3/4 cup
  4. Stir liquid into flour mixture and stir just until well blended 
  5. Stir in cranberries 
  6. Drop by tablespoon onto baking sheet lined with parchment paper 
  7. Bake for 15 minutes @ 425 degree. 

Wednesday, June 22, 2016

Italian Meatball Sandwiches

 Making your own meatballs is easy to do and they are delicious and good to use for a sandwich or in spaghetti and meatballs. Once the sandwich is assembled you can put it in a toaster oven to melt the cheese of your choice on top of the meatballs. My family gave these meatballs a thumbs up!

Italian Meatballs

1-1/2 pound of ground beef
1-pound of bulk Italian seasoned ground chicken or Italian sausage or ground pork
1 cup seasoned dry bread crumbs
3/4 cup freshly grated Parmesan cheese
1/2 cup, grated onion
2 cloves garlic, finely minced
2 teaspoons Italian Seasoning
1 teaspoon salt
1 teaspoon freshly ground pepper
2 eggs, lightly beaten
1/3 cup milk
Jarred spaghetti or marinara sauce
hoagie or sub rolls split through one side of the roll only

Preheat oven to 425 degrees
Put all the meatball ingredients (except the spaghetti sauce and rolls) in a large mixing bowl and work the meat mixture with your hands to combine. (rub your hands with olive oil before you start working the mixture so it will be a less sticky process)

When mixed well form meatballs using a 1/4 cup measure to scoop up meat to make uniform meatballs.  I found it helpful again to rub my hands with oil before forming the meatballs.
Place the meatballs on large cooking sheet lined with foil.
Bake at 425 degrees for 15-20 minutes.
Yield: 22 meatballs (You will yield more or less depending on the size you choose)

When five minutes are left on the cooking time heat up the marinara or spaghetti sauce in a large saucepan.
When meatballs are removed from oven place 12 of them into the sauce and let them simmer while preparing the rolls for sandwiches.
Put 3 meatballs on each roll and pour a little more sauce over the meatballs. If you like place 2 slices of cheese on the meatballs and heat under broiler or in toaster oven till the cheese melts.
You can also cut the meatballs in half before putting them on the rolls. 
Serve with extra sauce on the side.
The 12 meatballs will make at least 4 sandwiches and for smaller appetites using 2 meatballs you can yield 8 sandwiches.

You can freeze the remaining meatballs to use later in another dish or sandwiches.