Monday, February 4, 2013

#95 Orange Cream Pudding

This recipe comes from T. Pechey. As I was cooking it in his class I felt like I was making the filling for my grandma's homed lemon meringue pie. It seemed like the same recipe…just with oranges instead of lemons. I wonder what orange meringue pie would taste like? Hmmm….
  • 1 cup white sugar
  • ¼ cup cornstarch
  • ½ tsp salt
  • 4 eggs, separated yolks from whites
  • 2 cups milk, Do not use skim
  • 2 oranges, zested and juiced
  • ¼ cup butter, cut into small pieces
  • 1 tsp vanilla
1. Combine the sugar, cornstarch, and salt in a 3 quart saucepan. In a medium bowl whisk together the egg yolks and the milk. Gradually stir milk mixture into the sugar mixture. Mince the orange zest and add.
2. Cook over medium-high heat, stirring constantly until the mixture comes to a boil. Reduce heat to medium-low and simmer - stirring until thickened (about 3 minutes).
3. Remove from heat - stir in butter until melted. Stir in ⅓ cup of the orange juice and the vanilla.
4. Refrigerate until serving. Stir again before spooning into dessert bowls.
(Serves 6)

#94 Zuppa Alla Bolognese

This recipe comes from T. Pechey. He was asked by a friend to go to a local restaurant in town and try their Zuppa Alla Bolognese. Then he came home and attempted to duplicate what he had tasted. On a recent trip to London, England, my husband and I visited an authentic Italian restaurant before going to the theatre. We noticed many zuppas (or soups) on the menu! I think this recipe would definitely be able to compete!
  • 1 ½ cups potatoes, diced, uncooked
  • 1 tbsp olive oil
  • 2 cups beets, diced, uncooked
  • 1 small onion, minced fine
  • 1 tsp salt
  • 2 garlic cloves, pressed in a garlic press or minced fine
  • 1 tbsp vinegar
  • ½ lb lean ground beef
  • 1 cup carrots, sliced
  • 2 mild Italian sausages, casings removed and discarded
  • 1 cup string beans, chopped into 1 inch peices
  • 2 large tomatoes, chopped coarsely
  • 1 cup green peas
  • 2 cups tomato sauce
  • 2 cups cabbage, shredded
  • 2 cups chicken stock
  • 1 tbsp parsely, chopped
  • ¼ tsp red chili pepper flakes
  • 2 tbsp dill leaves, chopped
  • 1 tsp dried basil
  • ¾ cup onion, chopped
  • ½ cup small dried pasta
  • 1 28 oz can of whole or diced tomatoes
  • ¼ cup whipping cream
  • 1 stalk celery, sliced
  • salt and black pepper, to taste
  • cup butter
  • 1 tbsp sugar
  • 1 cup sour cream
  • water
1. Cover the potatoes and beets with water. Add salt and vinegar. Put on to boil for 5 mintues.
2. In a 3 quart saucepan heat olive oil over medium heat. Add onion and garlic and cook - stirring for about 5 minutes. Add beef and sausage and cook - breaking up the beef and sausage into small pieces with a wooden spoon - until beef is no longer pink.
3. Add carrots, beans, and peas. Add enough water to cover vegetables. Boil for 15 minutes.
4. Add tomatoes, tomato sauce, chicken stock, chill pepper flakes, and dried basil. Increase heat to a boil - then reduce heat but maintain a simmer and cook for about 10 minutes.
5. Add shredded cabbage, parsely, 1 tablespoon of chopped dill, 1/4 cup onion, tomatoes, celery, and salt and pepper. Add more water to cover if necessary. Boil for 30 minutes longer.
6. Add dried pasta and cook for another 5 or so minutes. At this time taste the pasta to make sure it's soft. Then add the whipping cream, stir, and eat!
7. Melt better in a fry pan. Add 1/2 cup chopped onion and cook until onino is tender but not brown. Add to soup with 1 tbsp of remaining dill and 1 tablespoon of sugar. Boil 10 minutes more. REmove from heat and allow to rest for 30 minutes.

This is a very thick soup. I have eliminated the pasta and used this recipe as a sauce over larger pasta like spaghetti.

#93 Morning Glory Muffins

These muffins and the recipe were brought over to me by my birth doula (C. Daschuk) shortly after the birth of my daughter. They are nutritious and filling….great for a snack when up in the middle of the night for feedings!
  • 2 cups whole wheat flour
  • 2 cups rolled oats
  • 1 cup white sugar (or other sweetner such as honey)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 cup grated carrots
  • 1 cup zucchini
  • ½ cup sunflower or pumpkin seeds
  • ½ cup sesame seeds, roasted
  • ½ cup raisins or dired cranberries
  • ½ cup pecans or walnuts
  • ½ cup coconut extract
  • 1 apple, peeled and grated
  • 3 eggs, lightly beaten
  • ½ cup buttermilk
  • ½ cup canola oil
  • 1 tsp vanilla
1. Sift together the first 7 ingredients.
2. Add the next 8 ingredients.
3. In a separate bowl combine eggs, buttermilk, oil, and vanilla. Add to the flour mixture.
4. Spoon into muffin cups or right into the greased muffin tin. Bake at 350F for 15-25 minutes or until a cake tester inserted comes out clean.
(Serves --)
If you do not have ½ cup of buttermilk you can use ½ cup milk with ½ tbsp of vinegar added to it.

Feel free to play around with this recipe. One time I made it when I didn't have zucchini. I just added more carrot and apple.

#92 Three Bean Salad

You got to love bean salad! This recipe comes form the T. Pechey cooking school. This is a great recipe to double or triple and take to a potluck. It will also keep well for a few days in the fridge.
  • 2 tbsp white basalmic vinegar
  • ¼ cup parsley, finely chopped
  • 1 tsp dried oregano
  • ½ tsp salt
  • 10 grinds of a peppermill pepper
  • 3 tbsp olive oil
  • ½ cup white kidney beans, drained and rinsed well
  • ½ cup red kidney beans, drained and rinsed well
  • ½ cup garbonzo beans (chic peas), drained and rinsed well
  • ½ cup kernel corn, drained and rinsed well
  • ¼ medium red onion
  • 1 large tomato
  • ½ lime, juiced
1. In a medium bowl combine vinegar with parsley and oregano. Add the salt and pepper. Slowly drizzle in the olive oil while stirring with a wooden or plastic spoon. Add all the beans and corn and toss well.
2. Finely mince the onion and add to the bowl. Chop the tomato into small pieces and add to the bowl.
3. Finally add the lime juice and stir well before serving.
(Serves 4)
The original recipe from T. Pechey called for the addition of one ripe chopped avocado. The avocado is tasty but then this salad will not last in the fridge for a few days as the avocado becomes mushy.