Monthly Archives: September 2011

Dill, Garlic & Spices Pickles

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Recently my mother gave me the family recipe to make dill pickles. It inspired me to do so. In fact I’ve made some dill, garlic and with spices pickles.

On 7 jars, I have 2 with spices, 2 only with dill and 3 with dill and garlic..Mmm lots of choices here!

By the way, for my jars, I sliced them, but it’s optional. You can keep them whole. You just prick with a fork around so that once in the jar, vinegar can penetrate the cucumber.

Can’t wait to taste them!!!!

Servings

7 x 500ml jars

Ingredients

* 3 cups white vinegar

* 6 cups water

* 1 cup pickling salt

* 4 pounds small cucumbers

* Fresh dill

* Garlic cloves

* Pickling spices (Combination of coriander, mustard, dill,cloves, allspice, cinnamon, black pepper, chili peppers and bay leaves)

* 7 glass jars (500ml)

Directions

* Start by washing cucumbers and jars.

* Let the cucumbers in a bowl of ice water for one hour.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a pot, combine water, vinegar and canning salt. Heat without boiling until the salt is completely dissolved.

* Remove jars from the water. In each one put dill, garlic or spices. For example, I put 3 cloves of garlic cut in half or the bottom of the pot of dill or 1 tablespoon of pickling spices. In fact you can put the ingredients the way you like it! Pack the cucumbers tight. They will shrink with time!

* Pour brine over the cucumbers in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not over tighten.

* In a pot of water, put the jars and boil the water. For 500ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

* You have to wait AT LEAST 3 weeks before eating them, but longer you wait, better they are!

*Enjoy!

Pickled Cayenne Peppers

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Cayenne peppers are very strong, but for those who want even stronger, keep the hot pepper’s seeds in the recipe.

The cayenne pepper is green in summer and red, much stronger in the fall. It’s common in Cajun cooking.

Don’t forget to wear gloves or to wash hands with soap more than one time when touching hot peppers to avoid finishing with their oil on our hands and then in one eye.

Damn! That was hot.. my face and arm skin were all red, my eyes were filled with tears … I looked like an idiot with my gloves, safety goggles and turtleneck over my mouth… hahahah! All this trouble to make a surprise for my husband who loves hot peppers! Really hope he likes them!

Servings

4 x 250ml jars

Ingredients

* 1 pound cayenne peppers

* 2 1/2 cups cider vinegar

* 2/3 cup water

* 2 1/2 teaspoons canning salt

*  2 teaspoons celery seeds ( 1/2 tsp in each jar)

* 4 teaspoons mustard seeds ( 1 tsp in each jar)

* 4 glass jars (250ml)

Directions

* Start by washing peppers and jars. (Please wear gloves!)

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* Slice the peppers. Remove seeds and middles of the peppers.

* Run them under cold water to remove remaining seeds.

* In a pot, combine water, cider vinegar and canning salt. Heat without boiling until the salt is completely dissolved.

* Remove jars from the water. In each one put 1/2 teaspoons of celery seeds and 1 teaspoon of mustard seeds. Pack peppers.

* Pour the vinegar mixture in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not over tighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Quinoa & Carrot Cake

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This carrot cake have a texture that literally melts in your mouth when you eat it.

It is without a doubt the best carrot cake I had made so far.

You should try it!

Servings

 1 cake (about 10 slices)

Ingredients

CAKE

* 2 cups Quinoa flour

* 2 teaspoons baking powder

* 2 teaspoons baking soda

* 1/2 teaspoon salt

* 1 cup sugar

* 3/4 cup olive oil

* 4 large eggs

* 1 cup unsweetened apple sauce

* 3 cups grated carrots ( 4-5 medium)

* 1 cup chopped walnuts

* 1 1/2 teaspoon ground cinnamon

* 2 teaspoons pure vanilla extract

FROSTING

* 8 0z light cream cheese, softened (you can also use regular)

* 1/3 cup butter, softened

* 2 teaspoons lemon juice

* 1 teaspoon pure vanilla extract

* 1 1/2 cup icing sugar

* 1/4 cup chopped walnuts

Directions

* Preheat oven 350′F

* In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and walnuts. Mix and set aside.

* In another bowl, whisk sugar, oil, eggs, apple sauce and vanilla. Add carrots. Mix.

* Pour the egg mixture into the flour mixture and gently mix.

* Pour into a baking pan (greased or silicone).

* Cook for about 45 minutes. When a toothpick comes out clean, the cake is ready.

* Cool cake before putting the frosting.

* Beat cream cheese and butter together until you reach a fluffy texture. Gradually add lemon juice, vanilla and icing sugar. Beat until the frosting is smooth and creamy.

* With a knife or spatula spread the frosting on the cake and decorate with walnuts.

* Serve and enjoy!

Fruity Brown Rice

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This is not a smooth puree, there’s a lot of textures in it and it’s thicker than regular puree.

This is an original way to eat rice, and especially how to do homemade baby cereals.

You can use brown rice.. barley or millet.

Servings

2 cups

Ingredients

* 1/4 cup brown rice

*1 cup water

* 1 1/2 cup fresh raspberries

* 1 ripe banana

* 1 ripe pear

Directions

* In a pot place raspberries, diced pear and sliced ​​banana. Cook for about 8-10 minutes over medium heat.

* Put all the fruits in the food processor. You will mix later.

* With a coffee grinder, grind the brown rice until you get a powder.

* In another pot, bring to boil 1 cup water with 1/4 cup rice. Cook for about 4-5 minutes or until water is absorbed.

* Add the cooked rice in the food processor and mix.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Creamy Squash Risotto

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This is not a smooth puree, there’s a lot of textures in it and it’s thicker than regular puree. There’s also some nutmeg.

It’s not for beginners but for babies who have passed the smooth puree step and those who have already tasted different kinds of seasoning.

Servings

2 cups

Ingredients

* 1/2 cup arborio rice

* 1 1/2 cup vegetable broth (homemade or from the store, but try to buy one with less salt)

* 1 cup butternut squash puree

* 1 teaspoon butter or margarine

* a pinch of grated nutmeg

* water

Directions

* Cook chunks of squash and puree using a food processor. Measure 1 cup.

* In a pot, boil the broth with rice. Reduce heat and simmer, covered over low heat about 20 minutes.

* Remove from heat and let stand with lid for 10 minutes.

* Add butter, squash and nutmeg. Mix all together.

* You can use the food processor a few seconds to mix everything. If you want a smoother puree, add some water.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Raspberry Jam

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What better way to have the fresh raspberry taste all year round …

It is possible to make the jam without all the tiny seeds, simply pass it through a sieve.

Servings

6 x 250ml jars

Ingredients

* 4 cups fresh raspberries

* 6 1/2 cups granulated sugar

* 1/2 teaspoon butter or margarine (to reduce foaming)

* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85ml)

* 6 glass jars (250ml)


Directions

* Start by washing raspberries. You can break them into pieces if you want too.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a large saucepan, stir raspberries, sugar and butter. Bring mixture to a rolling boil that almost cannot be stirred down.  Remove from heat and add the liquid pectin. Mix. Return to boil. Boil hard for 1 minute, don’t stop stirring.

* Remove from heat. Skim off foam if there is some.

* Pour the raspberry jam in jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from heat and leave the jars in the hot water for 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Lentils & Pasta

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This is not a smooth puree, there’s a lot of textures in it and it’s thicker than regular puree.

It’s not for beginners but for babies who have passed the smooth puree step.

Lentils are an excellent source of protein.

Servings

2 cups

Ingredients

* 1/2 cup cooked green lentils

* 1/4 cup small pasta (abc, Stars..)

* 1 carrot, diced

* 1 cup cauliflower

* 1/2 cup asparagus

Directions

* In a pot place all vegetables. Cook for about 10 minutes or until they are tender.

* Put the vegetables in food processor. You’ll mix later.

* In another pot, cook the pasta then drain.

* Add the cooked lentils in the food processor and mix. Add the cooked pasta and gently mix.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Cayenne Pepper Jelly

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Hot pepper jelly is an ideal accompaniment with meat. This jelly is very strong, but for those who want even stronger, keep the hot pepper’s seeds in the recipe.

The cayenne pepper is green in summer and red, much stronger in the fall. It’s common in Cajun cooking.

Don’t forget to wear gloves or to wash hands with soap more than one time when touching hot peppers to avoid finishing with their oil on our hands and then in one eye.

Servings

3 x 250ml jars

Ingredients

* 1/3 cup sliced dry apricots

* 3/4 cup white vinegar

* 1/4 cup finely diced sweet orange pepper (you can use a red or a yellow too!)

* 1/4 cup finely diced red onion

* 1/4 cup diced cayenne pepper

* 3 cups sugar

* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85 ml)

* 3 glass jars (250ml)

Directions

* Start by washing vegetables and jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a pot, soak the apricots in vinegar for 4 hours.

* Add peppers, onion and sugar to the vinegar’s mixture. Mix.

* Over high heat bring mixture to a full boil that can’t be stirred down. Now you can add the liquid pectin. Boil hard for 1 minute and stir constantly.

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Apple & Maple Butter

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Apple’s season, what a beautiful time of the year! We still have a lot of apples of when we went apple picking, so I decided to make some apple butter.

Quebec being a major producer of apples and maple syrup, why not mix the two together?! The result is amazing!

Oh by the way… this recipe take about 2 hours to make.. it’s long but you’ll have an incredible result!

And remember, apple butter is made with the whole fruit so core, seeds and skin!

Servings

10 x 250ml jars

Ingredients

* 14 pounds apples (about 45-50 medium)

* 3 cups apple juice (pure, not from concentrate, without sugar)

* 3 cinnamon sticks

* 1 cup pure maple syrup

* 10 x 250 ml jars

 

Directions

* Start by washing all apples and jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* Cut all apples, remove both both ends and diced. Keep the skin on!

* In a large stainless steal sauce pan, combine apples, apple juice and cinnamon sticks. Mix.

* Cover and cook for about 20 minutes or until apples are tender. Stir while cooking.

* Remove cinnamon sticks. (If you want you can keep them and put them back in the next step of cooking)

* Crush apples and put them through a strainer , a sieve or a potato ricer to remove all the peels and seeds.

* Return apple puree to a new pan and simmer for about 25-30 minutes (medium). You’ll have to mix a lot of time in this step to prevent the puree from sticking to the bottom. Be careful not to burn yourself with air bubbles…

* Remove from heat when the desired thickness is reached.

Now you can add the maple syrup. Stir frequently.

* When the mixture reach again the desired thickness (the consistency should be thick enough to hold well in a spoon without slipping), remove from heat. Remove also the jars from the water.

* Pour the apple butter in jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing. Don’t forget to label them!

*Enjoy! and have a nice breakfast!

Apple Pie

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Last week, we went apple picking. We bought more than 25 pounds of apples. We are in apple season! Pie, apple sauce, butter, jelly, crisp, crumble, with meat… we can use apples in dozens of recipes.

Apples are an excellent source of many vitamins and antioxidants.

Ohhhhh apple pies smell sooooo good!!

Servings

1 pie (about 8 slices)

Ingredients

CRUST

* 2 1/2 cups flour

* 1 1/4 teaspoon salt

* 3/4 cup vegetable shortening (you can also use lard)

* 3 tablespoons cold butter or margarine

* 6 tablespoons cold water

* 1 egg

FILLING

* 6-7 medium apples

* 3/4 cup sugar

* 1 tablespoon lemon juice

* 2 teaspoons flour

* 1/2 teaspoon cinnamon (you can use more if you want)

Directions

* In a bowl, mix flour and salt with the shortening and butter(margarine) with a pastry cutter or your hands. Then add water and mix again until you have a dough. If it is too dry, you can add a teaspoon or tablespoon of cold water. Divide the dough in half , one for the bottom and one for the top.

* Wash, peel, remove core and slice all apples.

* In another bowl, mix together apples, sugar, lemon juice, flour and cinnamon. Stir occasionally.

* Preheat oven to 425’F.

* Roll the first half of the dough to obtain a large circle.

* Line a 9 inch pie pan with half the dough. ( I use glass pie plate, it’s eco-friendly and pretty!)

* Pour the filling into the bottom crust and gently level.

* Roll the other half of dough and cut strips. (or you can make a regular crust)

* Braid the strips while placing them on the pie.  Trim excess dough.

* Brush the pie with egg yolk.

* Place in oven and bake 30 minutes. Remove. Cook for another 35-40 minutes at 350’F or until the apples are tender.

* Remove and serve (it’s great with vanilla ice cream!)

* Enjoy!