Archive for the ‘Recipes’ Category

Don’t let the boring name turn you off — it’s the one I use for these delicious little flavour explosions, in part, I think, to keep the kids from wanting to try them. They are mine — ALL MINE! — though when I first started making them, it was because they reminded me of festive meals at my grandparents’ house in Nova Scotia when I was a child. I fully admit that I’ve made the full chicken (or turkey) dinner solely as an excuse to make these — Thanksgiving becomes a vehicle for my dressing, squash and boiled onion addictions, and I’m A-okay with that!

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August is August, and I’ve often joked that it should be renamed “Zucchini”, as this is the month our CSA shares start being filled with lovely summer squash. When I was a child, living in rural Nova Scotia, if you didn’t lock your car doors while at church, you might come out after the service to find your backseat filled with these plentiful summer gourds.

One of my favourite soups is Sambar and is a fantastic way to use up the larger, tougher zucchini — it doubles and triples easily, freezes well, and is perfect for canning. The tamarind gives it a sweet tanginess, while the lentils and shredded zucchini combine to make it lovely and thick. Pair it with some naan bread or fresh biscuits! This recipe freezes and cans well, and the recipe doubles or triples easily.Lemon Lime Zucchini Cupcake

Want to hide the zucchini in something a little sweeter? Try some lemon lime zucchini cupcakes! I defy you to eat just one. Or swap out the beets in Unbeetable Beet Cake for shredded zucchini!

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Sweet potatoes have a lot going for them. They store well and they’re easy to prepare. They are also rich in anti-oxidants, iron, magnesium, and vitamins (including B6, C and D) — a number of these being known “stress busters”, so is it any wonder this curry is becoming a favorite comfort food?

A dear friend recently gifted me a Sri Lankan cookbook containing a recipe for squash curry, and I used it as a jumping off point for this rich, zesty sweet potato curry:

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This is a family favorite and a cinch to double or triple if you want to make extras. (If making to freeze or can, though, add the uncooked orzo to the soup just before packaging to avoid it turning to mush!) Don’t be put off by the seasoning — it really works!

Meatball Orzo Soup

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