Author: Anne Marie

Cranberry Orange Conserve

Serves: 3 Cups

Source: Elizabeth Baird

Ingredients:

  • 3 cups fresh or frozen cranberries
  • 2 oranges, peeled, sectioned and chopped
  • 1 1/2 cups white sugar
  • 1/2 cup water
  • 1 tablespoon grated
  • 1/2 cup orange juice
  • 2 tablespoons freshly squeezed lemon juice

Instructions:

  1. Combine ingredients in a large pan and bring to a boil over high heat, stirring constantly.
  2. Boil gently, stirring frequently for about 25 minutes until mixture thickens enough to mound on a wooden spoon.
  3. To freeze, remove from heat and let cool.
  4. Spoon into plastic containers leaving 1 inch headspace.

Greg’s Dill Pickles

Serves: 4  Litres to 47 Litres

Source: Greg

Ingredients: (For Every 4 Pounds of Cucumbers)

  • 4 pounds of small cucumbers
  • Sprays of fresh dill (the spray is the flower portion on the stalk)
  • garlic cloves, pealed
  • 6 cups of water
  • 2 cups of pickling vinegar
  • 1/4 cup pickling salt

Instructions:

  1. Wash cucumbers and clean dill and peal garlic.
  2. 20 minutes before processing, place jars in canner and add hot water and begin heating over medium heat.Keep jars hot until you are ready to fill them.
  3. In a large saucepan, combine water, vinegar and salt and heat until boiling.
  4. 5 minutes before processing, place lids in hot water and keep lids hot until you are ready to use them.
  5. Place a spray of dill and garlic clove in each jar. Pack cucumbers into jars.
  6. Pour hot brine over cucumbers, leaving an 1/8 inch headroom. Seal immediately and place jars in canner. Adjust water level to cover jars by 1 inch. Cover canner and bring to a boil over high heat.
  7. Once a full boil has been reached, begin counting processing time. For 1 litre jars, process for 15 minutes and for 1/2 litre jars, process for 10 minutes.  At the end of processing time, tun off heat and leave jars in canner for 5 minutes. Then carefully remove the jars and place on a heat safe surface.
  8. Do not move the jars for 12 to 24 hours. Store in a cool dark place for 4 to 6 weeks before using.

July 28, 2012 – 47 Litres of Dill Pickles

  1. 1 Bushel of Cucumbers
  2. 3 bunches of Dill
  3. 1 and 1/2 gallons of pickling vinegar
  4. 1 one litre basket of garlic
  5. pickling salt

August 17, 2013 – 42 1/2 Litres

  1. 1 Bushel of cucumbers
  2. 1 1/2 gallons of vinegar
  3. 1 one litre basket of garlic
  4. 3 bunches of dill
  5. pickling salt

August 2014 – 24 Jars

1/2 Bushel cucumbers

August 8, 2015

  1. 1/2 Bushel of cucumbers
  2. 1 1/4 gallons of pickling vinegar
  3. 1 – 2 bunches of dill
  4. pickling salt

August 10, 2021 – 23 quarts of pickles

August 6, 2022 – 26 quarts of pickles

  1. 1/2 bushel of cucumbers
  2. 1 gallon of pickling vinegar
  3. dill and garlic cloves
  4. pickling salt

August 3, 2023 – 21 1/2 quarts of pickles

Pickling crew – Greg, Nora, Zach, Mira, Darcy, Johanna, Marcel, Solveig, Grandma Anne Marie and Grandpa Larry

  1. 1/2 bushel of cucumbers
  2. 1 gall of pickling vinegar
  3. dill and garlic cloves
  4. pickling vinegar

Oat Bran and Fruit Scones (The Rolling Scones)

Serves: 12 scones

Source: The Looney Spoon Collection

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1/2 cup oat bran
  • 1/2 cup dried fruit (cranberries, cherries, raisins)
  • 1/3 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tbsp melted butter
  • 2 tsp grated lemon or orange zest
  • 1/2 tsp vanilla
  • 1 egg plus 1 tbsp water (optional for glaze)

Instructions:

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper or spray baking sheet with cooking spray.
  2. In a large bowl, combine flour, oat bran, brown sugar, dried cranberries, baking powder, baking soda and salt.
  3. In a medium bowl, combine buttermilk, melted butter, orange zest and vanilla. Add wet ingredients to dry ingredients and stir until a  soft dough is formed. Add a bit more flour if dough is sticky.
  4. Turn dough on to a floured surface and divide dough into 2 pieces. Roll or pat dough into a 3/4 inch thick circle and place dough on baking sheet.
  5. Using a sharp knife, cut each circle into six wedges but do not separate.
  6. To make the glaze, combine lightly beaten egg with 1 tablespoon of water and brush lightly over top of dough balls. You don’t need to use all of the glaze.
  7. Bake for 15 to 17 minutes until dough balls are puffed up and golden.

Thai Cold Salad Rolls

Serves: 24 pieces

Source: Canadian Living Vegetarian Collection

Ingredients:

  • 4 ounces of rice stick vermicelli
  • 1/2 English cucumber peeled, halved, and cored
  • 1 sweet red pepper, halved and cored
  • 1 large carrot, peeled
  • 1 mango, peeled and pitted
  • 12, six inch (15 cm) rice paper wrappers
  • 12 large mint or basil leaves or both
  • 1/2 cup finely chopped roasted peanut or cashews

Dipping Sauce

  • 1/2 cup sweet Thai chili sauce
  • 2 tablespoons of lime juice
  • 2 tsp unseasoned  rice vinegar

Instructions:

  1. Dipping Sauce: Combine chili sauce, lime juice and vinegar and set aside.
  2. Soak vermicelli in hot water for 10 minutes until tender and drain. Toss with 1 tbsp of dipping sauce.
  3. Cut cucumber, red pepper, carrot and mango into 3 inch by 1/8 inch strips.
  4. Fill a shallow bowl or pie plate with lukewarm water. Soak rice paper wrappers, one at a time until soft and pliable (about 1 minute). Transfer to a tea towel and pat dry.
  5. Along the bottom edge of wrapper and leaving 1 inch uncovered on each side, place mint leaf, 1 tsp of chopped nuts, 4 pieces each of cucumber, red pepper, carrots and mango and about 1 tsp of vermicelli noodles. Fold sides in tightly and rolls up. Repeat steps with the rest of the wrappers and cover with a damp cloth and store in a covered container. Refrigerate up to 8 hours.
  6. Cut crisscross in half and serve with dippin

 

Triple Citrus Cheesecake

Serves: 12

Source: Kraft

Ingredients:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup melted butter or margarine
  • 3 (250 gram each) light cream cheese
  • 3/4 cup white sugar
  • 3 eggs, beaten
  • 1 tbsp. lemon zest
  • 3 tablespoons lemon juice

Instructions:

  1. Preheat oven to 350°. Mix crumbs and butter and press into a parchment lined 9 inch spring-form pan.
  2. Beat cream cheese and sugar with an electric mixer until well blended. Add eggs one at a time, mixing on low until just blended.
  3. Stir in lemon zest and juice and pour over crust.
  4. Bake for 45 to 50 minutes or until centre is almost set. Run a metal spatula around rim to loosen cake. Cool before removing cake from pan. Refrigerate four hours or overnight.

Flourless Chocolate Cake

Serves: 12 servings

Source: Canadian Living, April 2012

Ingredients:

  • 1/2 cup unsalted butter or margarine
  • 6 ounces chopped bittersweet chocolate
  • 4 eggs
  • 1 cup white sugar
  • pinch of salt
  • 1/2 cup ground almonds
  • 1 tsp. instant coffee granules
  • 2 tbsp. cocoa powder

Chocolate Glaze

  • 4 ounces chopped bittersweet chocolate
  • 1/4 cup unsalted butter or margarine
  • 1/4 cup hot water
  • 1/4 tsp.instant coffee granules

Instructions:

  1. In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.
  2. In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over top and fold in.
  3. Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top.
  4. Bake in 350°F (180°C) oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet.
  5. Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

Breakfast Grab-and Gos

Serves: 18 Breakfast Cookies

Source: Healthy Starts Here by Mairlyn Smith

Ingredients:

  • 1 1/2  cups oat bran
  • 1 1/2 cups large flake oats
  • 1 cup whole wheat flour
  • 3/4 cup ground flax seed
  • 1/2 cup steel cut oats
  • 2 tbsp. wheat germ
  • 2 tablespoons cinnamon
  • 1 tsp. baking soda
  • 1 cup dried cranberries or blueberries
  • 1/4 cup chocolate chips (60% cocoa mass)
  • 1/2 cup coarsely chopped walnuts
  • 3/4 cup packed dark brown sugar
  • 2 omega 3 eggs
  • 1 (4.5) ounce jar strained baby prunes
  • 1/4  cup canola oil
  • 1 tbsp. pure vanilla extract

Instructions:

  1. Position rack n the middle of the oven. Preheat oven to 375°. Line two large baking sheets with parchment paper.
  2. Mix together oat bran, large flake oats, flour, flax seed, steel cut oats, wheat germ, cinnamon and baking soda in a large bowl. Stir in cranberries or blueberries, chocolate chips and walnuts.
  3. Whisk together brown sugar, eggs, prunes, oil and vanilla in a medium bowl until well blended.
  4. Add the sugar mixture to the oat bran mixture and stir until really well combined either with your hands, a large spoon or a stand mixer.
  5. You want to make 18 Grab-and-Gos, so eyeball an amount than is bigger than a golf ball but smaller than a tennis ball. A 1/4 cup ice-cream scoop with a quick release works well. Place balls of dough on prepared parchment lined sheets about 2 inches apart. Press each ball to about 3/4 inch thickness. Bake until medium brown for 13 to 15 minutes. Let cookies cool slightly on baking sheets before removing them to cool on wire wracks. Wrap individually and freeze for up to 3 months.

Diabetes Food Choice Values per 1 Grab-and-Go: 2 tarbohydrate, 2 Fat

Leek, Parsnip and Apple Soup

Serves: Makes 7 cups

Source: Healthy Starts Here

Ingredients:

  • 2 tablespoons virgin olive oil
  • 3 leeks (white and pale green parts thinly sliced)
  • 4 large scrubbed parsnips cut into 1 inch pieces (4 cups)
  • 2 Ida Red apples, scrubbed and cored and cut into 1 inch chunks
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried coriander
  • 3 cups low sodium chicken or vegetable broth
  • 1 cup natural apple juice

Instructions:

  1. Heat a large saucepan, add oil, then leeks and saute for 5 minutes.
  2. Add the parsnips, apples, thyme and coriander and saute for 1 minute.
  3. Add broth and juice and bring to a boil. Reduce heat and cook covered until parsnips are tender (about 20 to 25 minutes).
  4. Using and immersion blender, puree the soup in the saucepan until smooth. (You can also puree the soup in a blender, about 2 cups at a time.)
  5. Ladle into bowls.
  6. Soup can be refrigerated in an airtight container for up to 2 days or frozen for up to three months.

Jerk Marinade

Serves: 1 cup

Source: Healthy Starts Here

Ingredients:

  • 1 onion quartered
  • 4 green onions (green and white parts only) quartered
  • 1 teaspoon honey
  • 1 teaspoon ground thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons lower sodium soy sauce
  • 1 tablespoon canola oil
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Whirl all ingredients in a food processor until they form a thick paste.
  2. Refrigerate in an airtight container for up to three days.
  3. Use to marinate poultry, pork, fish, or tofu.

Pumpkin Spice Roasted Chickpeas

Serves: 2 cups

Source: peasandthankyou.com

Ingredients:

  • 1 can of chickpeas, rinsed, drained and patted dry
  • 2 T. maple syrup
  • 1 t. canola oil (or oil of your choice)
  • 1 t. apple cider vinegar
  • 1/8 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 4/4 t. cinnamon

Instructions:

  1. Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated. Spread chickpeas on a cookie sheet sprayed with cooking spray.
  2.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.