Saturday, January 23, 2016

Hearty Vegetable Soup


Nothing tastes better than a Hearty Vegetable Soup 
on a cold winter's day to warm your soul
 and fill your stomach.

 Ingredients:
I used:
Vegetable stock
1/2 cup soup mix with rice, corn, barley etc.
1/2 onion
2 celery stocks
3 parsnips
1/2 turnip
3 carrots,
3 potatoes.
1 can tomato
soup (optional)


Empty the Chicken Stock in a large pot and add the soup mix, chopped onion and chopped celery.
Bring to a boil. Simmer slowly while preparing your vegetables.
(If you don't have Chicken Stock, Water will do fine)
(If you don't have soup mix, rice, noodles, etc. is good also.)
Soup Mix

Add:
3 Parsnips chopped.
I don't use salt and I find
parsnips add a nice flavour.
 1/2 turnip 
 3 or 4 carrots
 3 potatoes
Potatoes are starchy and
help to thicken the soup

I added a can 10 oz. of tomato soup.
The tomatoes add a nice color.
Simmer approx. 1 hr. Add water as needed.
Add, pepper, parsley or any other spice that you may like.

Enjoy.....


All pics are my sole original property.
This vegetable soup I made last year.
Also my Broccoli Soup. and my Kale and Spinach Soup


thanks for visiting my blog xo

all pics are my sole original property.

Apple, Blueberry and Cranberry Crisp


A great dessert
All the fruit flavours
mingle, adding a great taste.
Served hot.... topped with ice cream.
Mmmm Good!!!



Any kind of apples can be used.
I like to use a variety to enhance the taste. 
I am showing off this amazing Gadget.
called "Applemagic" or "Pommemagique" in french. 
In a few seconds, the apple is peeled, cored and sliced. 
The best thing ever invented.
Amazing!!!
I chopped them smaller for this recipe 
I used my Wild Blueberries that I froze last Fall.
They can be bought in most grocery stores in the frozen section.
To view my previous blog on freezing blueberries click here.
I used one cup for this recipe.

1 cup Dried Cranberries. 
I prefer whole cranberries. 
I couldn't find any in the grocery store at this time.


Preheat oven to 350 deg.
Mix together in a bowl the 4 Apples
1 cup each Cranberries and Blueberries.
Add 1/4 cup Brown Sugar
2 tbsp. Cornstarch or( Minit Tapioca )to thicken.
1 tsp. cinnamon (optional)
Fill ramekin dishes.
I used these cute Mason Jars.(125ml)
They are Oven Proof and a nice portion size.
I put aluminum foil on a cookie sheet
to catch any spills.


~~~THE OATMEAL TOPPING~~~
I use Ricardo's Recipe. 
1 1/4 cups Minute Oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup butter softened.
Whisk together the Oats, flour and sugar. (1 tsp. cinnamon optional)
Mix in the butter
Spoon on top of the fruit
Cook in a 350 degrees oven for about 45 minutes.





Fun to make and really good...

All pics are my sole original property


thanks for your visit xo

Tuesday, January 19, 2016

Maple Banana Mini Loaves

Maple syrup replaces the sugar, moist and flavourable ...
If you like banana bread,
you will LOVE these.

Maple Syrup and Bananas combined
make these little banana breads

simply delicious.




Ingredients:
1/2 cup butter melted
1/2 cup maple syrup
1 egg
2 overripe bananas mashed
1/2 tsp vanilla or maple extract
3 tbsp. milk
******
2 cups flour
1 tsp. baking soda
1/2 tsp baking powder
1/4 cup chopped walnuts
1/2 cup currants.(optional)

Instructions


Preheat oven to 350 deg. regular oven or
325 deg. convection oven.

Grease a 5 x 9 loaf pan or a 
8 mini loaf pans.
Good also for 12 muffins.

In a large bowl mix the melted butter and maple syrup. 
Beat in the egg and mashed bananas.
Stir in the vanilla (or maple extract) and milk.

In another bowl mix the flour, baking soda, baking powder 
and stir into the banana mixture just until moistened.
Fold in the walnuts and (currants optional)
Transfer to the prepared loaf pan/s.
The pan used...


Bake 325 deg. Convention Oven  for 25 mins.
or 350 deg. regular oven for approx. 30-40 mins.
or until the toothpick inserted in the middle comes out clean.




Quebec Maple Syrup
all pics are my sole original property

thanks for your visit xo

Tuesday, January 12, 2016

Cranberry & White Chocolate Chip Muffins



These Muffins are sure to disappear fast.
Light, moist and delicious
The tartness of the cranberries combined
 with the sweetness of the chocolate chips 
make these  muffins irresistible.

Ingredients:
1/2 cup unsalted butter softened
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
1/2 cup Greek yogurt
2 tbsp. cream
 (buttermilk or regular milk can be used)
2 tsp. vanilla
1 1/2 cups flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt (optional)
3/4 cup white chocolate chips
1 cup fresh or frozen cranberries.
(do not thaw if frozen)

Directions:
Preheat Oven to 375 degrees

In a large mixing bowl with a mixer or hand mixer,  cream the butter and  sugars until light and fluffy (about 2-3 mins.)

Add the eggs, yogurt, cream and vanilla - beat on high about 2 mins.

Add the flour, baking soda, baking powder, cinnamon, (optional salt) and beat just until combined. (about 1 min.) Do not over mix or muffins will be tough.

Add the white chocolate chips and beat on low speed to incorporate, about 30 seconds.

Add the cranberries folding in with a  spatula or wooden spoon.

Using an ice cream scoop fill muffins tins.  (about 15)

Bake  for 20-25 mins.(depending on your oven) 
I do the toothpick test. If it comes out clean, they are done. 


Allow to cool about 10-15 mins.

Muffins will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

This pretty plate with cardinals
and deer, I bought at "Scores".











































thanks for visiting my blog xo

all pics are my sole original property

Tuesday, January 5, 2016

Coquilles St. Jacques


This elegant french seafood entrée/appetizer
I  make with scallops and crab.
I made these for New Year's Eve.

It can be made with other choices of fish,
such as shrimp, haddock, sole etc.


INGREDIENTS:

This recipe makes 6 Coquilles St. Jacques.



4 Shallots, finely chopped
4 tblsp butter
4 tbsp white flour
1 cup milk
1/2 cup white wine
2 lbs. Scallops
1 tin crab meat.(170gr.)
1 cup Mozzerela Cheese
or Gruyère cheese grated.
Salt, Parsley and Pepper to taste.

4 potatoes
Butter
4 tblsp. milk
Salt, Pepper and Parsley to taste.


Cook potatoes. Mash with butter, milk, salt, and parsley until smooth. Set aside.
Garnish rim with potatoes

Preheat oven to 350 degrees.

Saute scallops a few minutes with butter. Set aside.

In a saucepan fry the shallots in butter until softened. 
Add the flour and cook for 1 minute, stirring constantly. 
Add the milk and wine and bring to a boil, stirring with a whisk. 
Cook for 1 minute until thick, remove from heat.
Season with salt, pepper and parsley. 
Add the scallops and 1/2 of the cheese. Stir to combine.

Spoon the filling into the shells or small gratin dishes.
Garnish the rim with the mashed potatoes. 
I use a pastry bag with a large tip.
Sprinkle the remaining cheese over the top.
Bake for about 10 minutes.
Put under the broiler a few minutes.

Enjoy!
all pics are my sole original property.
thanks for your visit xo.

Friday, January 1, 2016

Blueberry, Raspberry and Rhubarb Crisp

One of my New Year's Desserts.

A healthy fruit dessert.
Make with fresh or frozen berries.

I used my garden rhubarb,
organic wild Gaspé blueberries,
and raspberries (frozen)



With Oats topping and baked in the Oven


*********************************************
Preheat Oven to 350 degrees
Ingredients
2 cups each of Blueberries,
 Raspberries and Rhubarb.
(This recipe is good with 6 cups of any fruit.)
 1/4 to 1/3 cup brown sugar
(Sometimes I used Maple Syrup instead of sugar).
The rind of a lemon or orange.
2 tbsp. corn starch to thicken the berries.
(Minut Tapioca can be used also to thicken)
Mix all ingredients above together in a large bowl.
I freeze my berries when in season
Fill individual ramekin dishes or
 put all together in a casserole dish.


For the topping:
~I use Ricardo's recipe~
1 1/4 cups Minute Oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup butter softened.
(Optional :1/2 cup pecans or walnuts finely chopped)

directions:
Whisk together oats, flour and sugar.
Stir in butter until well mixed.

 Spoon on top of fruit mixture in ramekin dishes..




Bake approx. 55 minutes to 1 hr.
 at 350 degrees.
Bake until topping is golden brown and
fruit is bubbling. 

Place ramekins on a cookie sheet to bake
to catch spills.





To view my blog on how to freeze blueberries click here

all pics are my sole original property...

Thanks for visiting my blog xo


Delicious with Ice Cream!!!