Spaghetti Casserole

This is a simple casserole with lots of flavor. I usually make several and freeze one for a busy day.

• 200 grams pasta, cook according to package directions (set aside)

Meat Sauce

• 2 pounds ground beef
• 2 teaspoon olive oil
• 1 small minced onion
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/2 cup chopped peppers (any colour)
• 2 680 ml cans tomato sauce
• 2 tablespoons chopped sun dried tomatoes in oil
• 2 cups tomato juice
• 2 large chopped fresh tomatoes
• fresh or dry parsley, oregano, thyme, chili pepper (if you don't have fresh add 1/4 teaspoon of each dry)
• 1 1/2 cups grated cheddar cheese

1. Heat oil over medium heat. Saute onions, garlic and peppers.
2. Fry ground beef, adding the salt and pepper to taste. Drain any excess fat.
3. Add vegetables to meat and stir to combine.
4. Add remaining ingredients (except pasta) and simmer for 1/2 hour.
5. Grease a large casserole dish. Add pasta to dish and pour meat sauce over. Stir well.
6. Top with grated cheese.
7. Bake in 350ºF oven for 45 minutes.

Lemon Pepper Salmon

Harv just came home from his annual fishing trip to Shearwater Lodge in Bella Bella
and I now have 50 pounds of salmon in the freezer.
 We made this salmon dish last night at my sister's place but I didn't have my camera.
So you get a picture of the fish freshly caught instead!

• salmon fillets - We had Coho but any other variety is fine 
• 1/2 cup mayonaise - or enough to cover the top of the salmon fillet
• 1 tablespoon Lemon pepper
• 1/2 teaspoon dried Dill or about 2 tablespoons fresh, minced

1. Place salmon skin side down on a foil lined baking sheet or foil pan.
2. Mix mayonnaise with the seasoning and spread over the top of the salmon pieces.
3. Bake or BBQ for 20- 25 minutes - test it with a fork at 15 or 20 minutes - if it begins to flake it is done. Do not overcook or it will be dry.

Roasted Pork with Maple Mustard Crust

I found this recipe in the January 08 "Fine Cooking" magazine. 

This is the first magazine I buy when going on vacation.

 It's beautiful and informative with many good tips and recipes. 

My copies of their "Quick and Easy" special edition magazines are well used.

• 1 - 4 pound boneless pork loin roast
• 1/4 cup maple syrup
• 3 tablespoons whole grain mustard
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon ground black pepper
• 1 large fennel bulb or 2 small bulbs, cored, and thinly sliced*
• 2 granny Smith apples peeled, cored and cut into 1/2 inch pieces
• 1 tablespoon olive oil
• salt

* I didn't have any fennel when I first made this so I used about a tablespoon of fennel seed instead and the flavour was wonderful.

1. Position rack in the centre of the oven and heat the oven to 450 degrees.
2. In a small bowl, mix the maple syrup, mustard, thyme and pepper. 
3. Pat pork roast dry with paper towel and brush it all over with the mustard mixture.
4. In a medium bowl, toss the fennel and apple with the oil, salt and a few generous grinds of pepper.
5. Scatter the mixture in the bottom of a large roasting pan (the pan should be large enough to leave a couple of inches of space between the roast and the sides of the roaster.)
6. Put the pork, fat side up, on top of the fennel and apples. (you can put the roast on a small rack over the apples.)
7. Roast the pork until the crust just starts to brown, about 15 minutes.
8. Reduce the heat to 350 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the roast registers 145-150 degrees - about 30- 40 minutes more.
9. Remove roast from oven and let rest on the counter, loosely tented with foil, for 10 minutes
10. While roast is resting, use a slotted spoon and remove apple/fennel mixture to a small bowl.
11. To make a gravy, add about 1 cup apple juice and a splash of white wine, if desired, to juices in pan and while it simmers scrape the pan with a spatula to incorporate all the brown crusty bits into the sauce.. Mix a little cornstarch with cold apple juice until blended and add to pan juices, stirring constantly until it thickens slightly. Season to taste.
12. Place roast on serving platter and spoon apple/fennel mixture over roast. Top with several spoons full of the gravy. Slice into thin slices at the table and serve with the remaining gravy.

Pickled Beets

Cut the tops off the beets, wash and cook them, I usually do this in a canner depending on the amount of beets I have. Put enough water in pot to cover the beets. They are are done when poked with a fork and are tender. Drain beets reserving the water they were cooked in. Let the beets cool enough to handle them. I put them in cold water to hurry the process. Once cooled enough you can peel them by hand as the peel slides off easily. Messy job but so worth it!
Wash and rinse your jars. Cut up peeled beets in pieces to fit your jars and fill each jar. Leave small beets whole.
Place a bay leaf on top of the beets in jar. Then cover with hot brine and seal.

Brine:

• 2 cups beet water, strained (this is the water saved from cooking the beets)
• 1 cup vinegar
• 1 cup sugar

Cook until it comes to a boil and the sugar is dissolved, stirring often.
If you are doing a large amount of beets you may have to cook more of this brine, I start with this amount and if I need more I cook it as I go along.
Put jars in canner with enough hot water to cover the jars, and cover with lid.
Place canner on the stove, turn element on high and when it comes to boil turn down the heat to medium heat, water should still be bubbling and process for 20 minutes.
Remove from heat and carefully lift jars out of the hot water and place on a rack to cool. Once cooled a bit make sure the lids are screwed tight.
You will hear popping sounds which means your jars are sealing, you will see the lids are indented and then you know they sealed. If some didn't seal wait till the jars have cooled down completely then refrigerate and use first.
These store well in a cool dark place.

I know there are recipes for pickled beets with more spices but this is the recipe my Mom always made and it is my favorite. I love to eat these beets with pasta dishes but they can be enjoyed with any meal. I make sure that my pantry is always stocked!

PS...if you like beet jelly, save the extra strained beet water for that. My Mom sometimes made this jelly as not much was wasted in those days. It is actually quite tasty on toast.

Peach Buttermilk Ice Cream

Need something refreshing on a hot summer day?

Try this Peach Buttermilk Ice Cream. . .it's tangy and mouth watering.

4 large ripe medium peaches
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 cups buttermilk
1 cup whipping cream

1. Line a loaf pan with plasic wrap.
2. Peel the peaches and puree until smooth.
3. Add the lemon juice to the peaches.
4. Mix together the sugars, buttermilk, whipping cream and vanilla in a mixing bowl.
5. Pour into an icecream freezer.
6. Add the peaches .. .and let the freezer do its thing until it has become a soft serve.
7. Transfer to the loaf pan.

The source I used was Homecooking.about.com .. . I added the whipping cream. . since I had some to use up. This source offers alternate freezing instructions if you do not have an icecream freezer.

I imagine this recipe would be wonderful with blackberries that are just beginning to ripen in our back field. . .

I've been asked to bring dessert to a BBQ tonight. . . I have blackberries, blueberries and of course the peaches. . .oh my. . so much summer fruit.

Mexican Bean Salad

This recipe came from my sis-in-law a very long time ago, and she got it from a caterer who used it often at his functions. It became a staple at many of our church functions and was served to more than 500 guests at a conference BBQ meal last year. It's easy to bring to summer picnics; just add the corn chips immediately before serving.

Mexican Bean Salad

• 2 cans baked beans
• several slices of sweet onion (diced)
• 1/2 bottle Catalina dressing
• 2 tomatoes, diced
• 1/2 green pepper, diced
• 1 diced cucumber
• 1 cup grated cheese
• 2 cups corn chips

1. Combine beans, Catalina dressing and onion ahead of time.
2. Stir in diced vegetables and cheese just before serving.
3. Sprinkle with corn chips.

I printed the recipe as I got it, but I take a lot of liberties with amounts and ingredients. I usually use some red and yellow pepper also, for the added colour...and a little cayenne pepper for some zip. Serve on a bed of lettuce, if you wish.   Make it your own and  enjoy!

Cedar Planked Crab Stuffed Sockeye Salmon

Fresh British Columbia Wild Sockeye Salmon is a perfect BBQ treat for special friends.

You will need to buy some untreated cedar planks that can be found most places that have BBQ supplies. We soaked the planks for 5 hours in water. They float so you will need to weigh them down. Just before you are ready to BBQ the salmon, you will preheat your grill to 425.

Put your planks down on the grill, leave 2 minutes and turn over. . leave 2 minutes and flip them onto the other side. Just before putting the salmon on the planks, drizzle a bit of olive oil on each plank and a sprinkle of salt and place your salmon on the board. I found individual portion sized planks which I placed on each plate and then allowed each person to remove the salmon and I collected the boards before the dinner started.

Crab Stuffing

• 2 cups of crab meat (I bought a can of crab in the deli section at Costco made up filling from the whole can and froze half for next time)
• 1/4 cup butter
• 1/2 cup diced onion
• 1/2 cup finely diced bell pepper 
• 2 beaten  eggs
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon dill seasoning (or fresh dill and lemon juice to taste)
• salt and pepper 
• 3/4 cup panko bread crumbs

1. Saute the onion and pepper until translucent. Add the seasoning and the mustard and the crab. I would taste it at this point to make sure it does need salt and pepper.  
2. Add the beaten eggs and the bread crumbs.
3. Cover and refrigerate until you are ready to stuff your salmon.

I bought 2 sockeye salmon fillets. I carefully removed the skin with a sharp knife. It is a bit tedious but only took a few minutes. I then cut 1 1/2 inch long strips down the length of the salmon. Depending on the weight of your salmon you will get either 3 or 4 strips per fillet.
After they are sliced, roll each strip of salmon into a circle. Aa little hole will remain in the center for you to plop your crab filling. I used an ice cream scoop to put the crab filling into each circle of salmon. I covered it with plastic wrap and refrigerated it the rest of the afternoon.
When the cedar planks were ready, I took a large egg flipper and slid each salmon/crab circle onto the plank. If your grill tends to flare have a spray bottle ready with water to douse the flames.
As I said at the top in the preparation for the cedar planking. The grill should be 425 F. Set your timer for 14 minutes.  Have your plates ready and enjoy.
I made an easy cucumber sauce to go with the salmon.

Cucumber Sauce

• 1 cup sour cream
• 1 cup finely diced cucumber
• a squeeze of lemon juice
• some fresh chopped dill
• some fresh chives
• a fresh grind of salt and pepper to taste

Combine ingredients and refrigerate until the salmon is served.

Health Buns

This is one of my favorite recipes for buns.
I've just discovered it in the last year.
I no longer make the white ones,
except on occasional request....
I found it in the Greendale Mennonite Cookbook. (pg. 24)


But I do have to admit.
I have never kneaded dough in my life.
My first time round was a disaster. (35 years ago)
I literally through the dough at my husband and said, "Catch"
He saw the frustration on my face.
I have no clue how my mom did it!
It didn't take long and that man knew how to get his wife to bake bread.
Before I knew it, I had a beautiful Bosch machine,
and also an electric wheat mill, to grind all my own wheat.
Once you have tasted freshly ground wheat,
you don't want to go back to the store bought flour.

I changed up a few thing things in the recipe.

1 Cup water
2 Tbsp. yeast
1 tsp. sugar

4 Cups whole wheat flour
( I use the freshly ground whole wheat)
4 Cups white flour
1 Cup freshly ground 7-whole grains
1/2 Cup Flaxseed
1 Cup milk powder
( I never have milk powder)
I substitute 1 Cup scalded milk instead.
1 Tbsp salt

3 Cups warm water
1/3 Cup molasses
1/2 Cup oil
3 Eggs

I always use Fermipan Yeast, 3 Tbsp
so there's no rising time, I just add an extra cup of water.
So if you are familiar with the conventional method, just continue on...

I add only half the flour mixture, from white and whole wheat,
and add all the wet ingredients into my Bosch machine.

Now I let this mix for about 5 minutes.

Once this is well mixed, I add the remaining flour until
it forms a soft dough, not sticky.
It continues to knead for about 10 minutes.

Cover with plastic wrap and a towel and let rise until double in bulk.

Yikes, it rose faster than I expected.

Form into buns and place on greased pans.
Let rise once more for maybe 45 minutes.
Bake at 375 degrees for about 20 minutes.
Cool on racks.

Serve with your favorite jam and cheese,
or even old fashioned peanut butter and honey.
It's always a staple in our home.

Orange Julius Drink

Who couldn't use a refreshing treat on a hot summer's day.
 The taste reminds me of a creamsicle.

• 1/2 a can of frozen orange juice concentrate
• 1 cup milk
• 1 cup water
• 1/4 tsp. vanilla extract
• 1/2 cup sugar (I half the sugar)
• 10-15 ice cubes

Place all ingredients in blender and blend together until ice is crushed and smooth.

Burger Babies

Fresh Buns are the first secret to these tasty little morsels. I always use my cinnamon bun dough recipe for the baby burger buns. (see recipe listed under yeast breads) I spray several 8x8" pans with PAM and pinch off golf ball size dough buns. I put 16 buns to a pan. Bake at 350 for 15-20 minutes. You can freeze at this point to have on hand for later or use right aways.
The second secret is the caramelized onions.

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large sweet onion, sliced into thin rings (I like to use Walla Walla onions when available)
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar

1. Heat first two ingredients together in a fry pan until butter is melted.
2. Add the sliced onion and saute for over low-medium heat for 20 minutes. Stirring occasionally.
3. Once onions have cooked down add sugar and balsamic vinegar and continue to saute for 10 minutes over low heat. 

NOTE: If onions begin to look dry when cooking, add 1-2 teaspoons of water.

The third secret is fresh ground sirloin.

1. Make golf ball size meat balls and flatten to a small hamburger patty. Do not work the meat too much as this will give you  a tough patty.
2. BBQ patties and baste with your favourite BBQ sauce.
3. Slice buns and lightly toast. 
4. Pace patties on the bottom part of bun. Top with a mound of onions and cover with top bun.
5. Serve hot with desired condiments. 

!