Archive for the ‘Recipes’ Category

This soup, adapted from the Best of Bridge series of cookbooks, was a staple when I was growing up. My mom used to make double batches and store the extra in 2L ice cream containers in the fridge, and we would happily live off leftovers until it was gone. When we were little, my brother told me that finding the bay leaf was lucky — that idea has carried forward into my family lore.

Hamburg SoupIt is a hearty, inexpensive meal — a great way to stretch the food budget a little bit further — and is quick to throw together. Just be sure to leave enough time for it to cook! I like to serve it with fresh bread — there are many no-knead bread recipes that can be prepared over the same time frame as the soup.

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Recipe: Ginger Chews

I love ginger cookies. Gingersnaps are the perfect accompaniment to a fresh pot of tea. My favourite ginger cookies, however, are the ones that are crispy on the outside and wonderfully chewy in the middle. My kids love these — the tin has been emptying as fast as I fill it! This recipe make approximately 3 dozen cookies.

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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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