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Quinoa Salad

30 Aug

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This was absolutely an accident but so delicious that I had to write out this recipe before I’d forget!

  • 2/3 cup cooked golden & black quinoa (was from last night’s dinner, cooked in chicken broth)
  • 1 chopped Roma Tomato
  • handful of snap peas washed, hard bits removed and cut into thirds
  • 1/3 ear of cooked corn kernels removed
  • dash of salt
  • dash of pepper
  • liberal dash of furikake

Mix everything together! Grab a fork and chow down! 🙂

If you’ve never heard of Furikake, it’s currently one of my most fave condiments. It’s a mix of toasted sesame seeds, roasted seedweed, dried tuna flakes, salt (& MSG I think) and meant as a condiment on rice. Here’s the wiki definition: https://en.wikipedia.org/wiki/Furikake

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I picked this up at the Real Canadian Superstore in the Asian Section.

I must definitely make this again!

Thanks for dropping in!

Love,

Prime Rib Roast

26 Dec

{found an old post sitting in “draft” limbo land, thought to pull it out into the daylight}

This year I’ve been having a craving for doing a prime rib roast instead of the usual Turkey for Christmas supper. I’m a sucker for a fantastic prime rib and I had done it with a smaller portion for two before.

Now I’m making a roast for 8. I decided to pick up a 10 pound roast (5 ribs) from a local butcher that had it on sale $7.99 a pound when I’ve found it for $9.99 pound elsewhere. Since he got a fabulous deal and I was ordering it would come to about $6.99 pound. WHAOO!! Costco had it for $21.99kg or $24.99 trimmed and tied.

Since I had cooked it before but smaller, I really liked how it turned out but I don’t remember the website. All I remember was that it was different than most and it’s cooked at a low heat to give you that restaurant style. SO upon further searching I came across this website:

http://www.thehungrymouse.com/2011/03/22/restaurant-style-prime-rib-roast/

It sounded about right.

And what’s Prime Rib without Horseradish???

Creamy Horseradish Sauce Recipe
1/4-1/2 c. prepared Horseradish
2c. sour cream
2 tbs. lemon juice
2 tsp. salt

Sorry, there isn’t any pics. The next time hopefully I’ll remember to take pictures!

Love,

Catching Up 2012

3 Sep

So it’s been a while since I posted anything here. I realized that I had quite a few posts sitting in draft form and rather than finish them off or delete them, I just posted them as is. So everything that’s dated September 3rd, except this post has been sitting around for a couple of years!

I got off my butt this year and got canning! Actually as I write this I’ve got the pressure canner going with about 9 x 500mL jars of beef stew.

I’ll be keeping track of everything I’ve done this season on here, hopefully! I have a canning diary and it’s been amazing to have it refresh my memory since it’s been a couple of years. But it’s always great to see pictures of the fruits of one’s work!

So a toast to the 2012 fall preserving season!

Love,

Gobble, gobble my new fave way…brining…

3 Sep

3 x 900mL Campbells Vegetable stock
1 x 1L apple juice
1 cup sea salt
1 tsp rosemary
1 tsp savory
1 tsp sage
1 tsp thyme
4L ice water
12-18 pound turkey

Boil the first 7 ingredients until the salt has all dissolved. Let cool to room temperature. Now prepare the turkey. Remove innards pouch, wash and pat turkey dry. Add brine mixture to 4L ice water then submerge turkey breast side down ensuring cavity is full. Place in a cool place for min of 8 hours. I usually brine for 12 hours.
Remove turkey from mixture and pat dry. Discard brine mixture.

Now prepare the turkey…

Softened butter
olive oil
Bunch Parsley chopped
2 onions halved skin on
2 lemons

butter, touch salt and pepper, touch olive oil, zest 2 lemons and juice, 3 cloves garlic, handful parsley, mix. Season inside cavity, salt, pepper, 2 onions halved, lemon and bay leaves. Carefully gently loosen skin from bird and ball up butter and place it underneath skin and cover breast with butter. Massage leftover butter all over top (breast, legs, wings.)
Touch of olive oil on top.
Breast side down in roasting pan bake in 400F oven 45 minutes. Turn over, baste with butter and add bacon on top. Roast in 350F, 30 mins per kilo.

Turkey, turkey, turkey!

3 Sep

This works for chicken, duck, goose, pheasant and cornish game hen.

Pour boiling water all over it including inside the bird, the skin will shrink sealing in all the turkey goodness. Run a little cold water overtop to cool it a titch. Pat dry to remove the water. Then stuff it if you wish and brush a little oil on the skin. Add some spices on the skin if you have some poultry seasonings or even just paprika is cool too.

Ideally place it on a rack in a roasting pan. Use some foil to create a tent or use a cover or lid with the roasting pan.

Roast it at 450F for 15 to 18 mins per pound or 32 to 34 mins per kilo. Half an hour before the roasting time is up, remove the foil, baste a couple and turn the heat down to 325F.

That being said, I had a 19.28 pound turkey then calculated 17 mins per pound, I got 5 hours 27 mins when I took out my meat thermometer at the 5 hour mark it was done. The skin was all nicely brown and crisp. So I took it out of the oven and let it rest for an hour.

Pumpkin Chiffon Pie ~ A Canning Interlude

25 Dec

Well I thought I’d have some fun while I figure out food photography and include other delectable yummies on the blog. As for the photography, the good old saying goes, practice makes perfect!

Now onto the pie! This is a fab recipe that a colleague shared with me. It’s light and not filling with all that yummy pumpkin flavour. Perfect after a full turkey meal!

I had a light bulb moment right in the middle of making this that I could take some photos and blog about it. So I don’t have any earlier photos of egg cracking action. So lets get you up to speed.

First of all I doubled the recipe so all the amounts are doubled but the single pie recipe is at the end of the post.
Separated 6 eggs, set the whites aside. Then added 1 cup sugar to the yolks and mixed. Transferred to a pot, then added one can of pumpkin, 4 teaspoons of pumpkin pie spice, 1 cup milk, 1 teaspoon salt and set stove to medium heat. Then stir until thick.

Cool action shot! (if I do say so myself!) Now this is easier said than done. In the recipe it says that it will take 20 minutes and it does. You don’t want to walk away from this because it spits up and gets all over the place. After 5 minutes my arm. After 10 minutes. After 15 minutes I was wondering if stirring would give me karate kid type abilities either that or a popeye arm. I tried to stir with my left arm but I’m in no way that coordinated. After 18 minutes, I was wondering if I missed out an ingredient. But sure enough minute 20 arrived and the mixture dried enough.
Pulled it off the heat and added the gelatin.

Mix until the gelatin melts and is incorporated. Then refrigerate.

Okay, I could have made a pie crust but these were taking up room in my freezer that I had to free up. That’s my answer and I’m sticking to it! 🙂
I just popped them into the oven to cook white the pumpkin mix was chillin’

Next whip up the 6 egg whites in the blender.

Wahoo! Action shot! When the whites just peak, incorporate 1 cup of sugar 1 tablespoon at a time.

Now add the whipped up egg whites into the pumpkin mixture.

Fold in the egg whites.

And fold…

And fold…until it’s all incorporated nicely. You want to keep it nice and fluffy by folding it in.

Now add into the cooked pie shells.

After filling, chill in the fridge until set. Don’t they look absolutely scrumptious?!

Pumpkin Chiffon Pie

3 tsp gelatin
1/4 cup cold water
3 eggs
1 cup sugar
1 1/4 cup canned pumpkin
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup milk

Soften gelatin in water for 5 mintutes. Separate eggs. Beat egg yolks and add 1/2 cup of sugar, pumpkin, salt, spices and milk. Cook over medium heat stirring constantly until mixture begins to thicken. (approx. 20 minutes) Add gelatin to hot pumpkin and stir until dissolved. Chill until mixture begins to thicken. Beat egg whites until almost stiff and beat in remaining sugar, 1 tbsp at a time. Fold egg whites into previous mixture. Pour into 9″ cooked pie shell or graham crust and chill until firm. Cover with whipped cream.

Yum, yum, yummay! Enjoy!

Love,