I will be back...I promise!

Wow! When did I start this project? 2011? What year is it now? 2016? Listen people...I know this blog has been slow going but I am scheduled to defend my masters thesis in the next few weeks and then I promise to be more committed to getting this blog going again. If it makes any of you feel any better...I have been stock piling recipes and pictures of what I have been cooking. Everything just needs to be posted...Time...that is all I need. So hang in there followers. I will be back...I promise :) Only 270 recipes to go before I can create my cookbook. Lol.

#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….

Ingredients:

• 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

Directions:

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!

Ingredients:

• 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
• ⅓ cup butter
• 1 tbsp sugar
• 1 cup sour cream
• water

Directions:

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.

NOTES

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!

Ingredients:

• 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

Directions:

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 --)
NOTES:

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.

Ingredients:

• 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

Directions:

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)

NOTES: 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.

#91 Deep Dark Chocolate Cake

So yesterday I decided to make this cake for a couple of reasons. A) It is my husband's birthday this weekend and all birthdays call for a cake. B) I am an Epicure selections consultant and I was told Epicure Selections cocoa the "best" cocoa ever and wanted to test the theory myself. C) It is chocolate…who doesn't like chocolate?

The recipe for this cake comes from my mother's cookbook. It is the only 'from scratch' chocolate cake recipe I have. The icing comes from C. MacBride. I had called her to tell her I had make a chocolate cake from scratch - as this is the only way cakes are made in her house. Upon confessing that I was going to ice it with canned chocolate icing, she shared the icing recipe. Now she can be double proud of me…homemade cake AND homemade icing!

Ingredients:

 CAKE:

• 1 ¾ cups flour
• ¾ cup cocoa
• 2 cups sugar
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup oil
• 2 tsp vanilla
• 1 cup boiling water

ICING:

• ½ cup butter, softened
• 1 tsp vanilla
• 2 cups icing sugar
• 1 tbsp cocoa, heaping
• 3 tbsp milk

Directions:
1. CAKE: Combine all the dry ingredients in a large bowl. Add the remaining ingredients except the boiling water. Beat at medium speed for 2 minutes. Stir in boiling water to make a thin batter. Bake in a greased and floured 9 x 13 cake pan at 350 degrees for 35 minutes or until a cake tester inserted into the middle of the cake comes out clean.

2. ICING: Beat the softened butter. Add the vanilla, icing sugar, and cocoa. Beat again. The mixture should be dry and crumbly. First add 2 tbsp of milk and beat again. If you would like thinner icing, add the third tbsp of milk. 

NOTES:

To order Epicure Selections cocoa or any Epicure Selections products for that matter, visit: http://www.christinafonstad.myepicure.com

#90 Banana and Peanut Butter Snacking Cake

I eyed up this recipe in my Kraft Canada magazine. Then when I was visiting my mom and my grandma and aunt were planning to come over for coffee, I decided that it was a perfect time to try it out. It certainly passed the test. This recipe can be found online at: http://www.kraftcanada.com/en/recipes/banana-pb-snacking-cake-131560.aspx

Ingredients:

• 2 eggs
• ½ cup oil
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 cup mashed fully ripe bananas (about 3)
• 1-½ cups flour
• 1 teaspoon Magic Baking Powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup Kraft Whipped Peanut Butter
• 1 cup icing sugar
• ¼ cup milk

Directions:

HEAT oven to 350ºF. BEAT first 4 ingredients in large bowl with mixer until well blended. Add bananas; mix well. MIX flour, baking powder, baking soda and salt. Add to banana mixture; mix well. Pour into 9-inch square pan sprayed with cooking spray. BAKE 30 to 35 min. or until toothpick inserted in centre comes out clean. Cool completely. BEAT peanut butter, icing sugar and milk with mixer until well blended; spread over cake.

(Serves 16)

NOTES:

I am not sure if I have posted this note before or not but when I have bananas that are becoming quite ripe I throw them in the freezer. Then when I am ready to bake, I take them out and let them thaw. Then I cut off one and and squeeze the banana out of the peel. They then mash so nicely!